KR102511270B1 - A process for the preparation of five grain bread comprising sarcodon aspratus and the five grain bread comprising sarcodon aspratus prepared therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing five-grain brown rice Neungi bread and five-grain brown rice Neungi bread manufactured thereby. The method comprises the steps of: (S1) adding 4 to 6 parts by weight of Sarcodon aspratus based on 100 parts by weight of bread dough raw materials; (S2) kneading the mixed raw materials and then molding the same; (S3) fermenting the molded bread dough in a fermenter for 25 to 35 minutes and then baking the same in an oven; and (S4) packaging the baked bread and then freezing the same. The five-grain brown rice Neungi bread manufactured according to the present invention has nutrients such as useful amino acids, and not only has functionality such as anti-diabetic and anti-obesity effects, but also increases flavor, improving moist and soft texture and greatly improving preference. In addition, the five-grain brown rice Neungi bread of the present invention has an effect of improving digestion and not only reduces the burden of obesity but also has the advantage of increasing the storage period. Thus, the five-grain brown rice Neungi bread can be taken as a meal that can be enjoyed by anyone of any age and is expected to become a healthy bread.

Description

Method for manufacturing rice five grain brown rice Neungi bread and rice five grain brown rice Neungi bread prepared thereby

The present invention relates to a method for manufacturing rice five grain brown rice Neungi bread and rice five grain brown rice Neungi bread manufactured according to the method, and more specifically, functionality and preference characterized by adding Neungi to bread dough made of rice flour and five grain powders It relates to a method for manufacturing rice five-grain brown rice Neungi bread capable of maintaining an increased and moist texture for a long time, and a rice five grain brown rice Neungi bread manufactured according to the method.

Recently, as living standards have improved and interest in health and well-being has rapidly increased, food culture has also undergone significant changes. Accordingly, efforts to find more health-oriented foods such as natural foods, health foods, and functional foods have greatly increased, and many people have changed their eating habits.

In addition, the westernization of dietary life has led to the development of the confectionery and baking industry, and the increasing number of people who eat bread as a staple food. In addition, food that focuses on health is developing on the wind of well-being that is sweeping the world. While doing so, they are also developing new products in the confectionery industry.

With the recent improvement in income and standard of living, the general public's awareness of health is increasing, and consumers' food purchasing patterns are health-oriented and environmentally friendly materials are emerging. There are many consumers who want health-oriented products with added functional ingredients rather than ingredients, which is a factor in increasing sales of special bread.

In other words, in addition to the convenience and advanced taste of confectionery and baking, it is being investigated that the demand for products with various functionalities is increasing while satisfying the elements of health. research and development of natural materials containing various physiologically active substances for various adult diseases can be said to be of great significance in terms of usability as functional foods.

Well-being, with health as a hot topic, is creating sensational winds in various ways regardless of industry, and it was investigated that organic foods, eco-friendly products, natural ingredients products, and vitamins are gaining popularity in this phenomenon. In the poor and poor era, only breads with enhanced nutritional aspects were called healthy breads, but in modern times, breads with low calories using minimal sugar, breads manufactured using dietary fiber to solve problems such as constipation, It leads to bread whose mixing ratio is adjusted in consideration of health.

As a result, products using rye, whole wheat, and brown rice with poor taste and texture were actively manufactured, but customers visiting the store turned away from hard and rough products such as healthy bread, so they were willing to purchase anything other than soft and sweet products. I never do that.

It was investigated that this is because customers who have encountered health bread for the first time may not be interested in an unfamiliar taste. In addition, it is not easy to use health-related materials as natural materials without direct processing, and a lot of trial and error and separate experiments are required. As such, research to find food materials with excellent functionality is being actively conducted, and attempts to use them for food are increasing.

Therefore, bakery raw materials that can be obtained together with taste and nutrition to lead a healthy life, contain various vitamins and minerals, and contribute to the simplicity of the manufacturing process. need is emerging. Considering this point, research on breads and cakes in which various health functional materials are added to wheat flour is being conducted in the confectionery and baking field at home and abroad.

Accordingly, while continuing research to manufacture well-being bread that can increase functionality and preference and maintain a moist texture for a long time, the present inventor added Neungi mushrooms to bread dough made of rice flour and brown rice flour to increase nutrients such as protein. The present invention was completed by manufacturing rice five grain brown rice Neungi bread with improved flavor and moist texture while improving functionality.

The technical problem to be solved by the present invention is to provide a method for manufacturing rice-grained brown rice bread that can increase functionality and preference and maintain the flavor and moist texture of bread for a long time.

Another technical problem to be solved in the present invention is to provide rice five grains brown rice Neungyi bread prepared according to the above manufacturing method.

In order to solve the above technical problem, the present invention provides a method for producing rice five-grain brown rice bread, characterized in that it comprises the following steps:

(S1) adding 4 to 6 parts by weight of neungi mushroom based on 100 parts by weight of a mixture of strong rice flour and five grain powder;

(S2) kneading and molding the mixed raw material of step (S1);

(S3) fermenting the molded bread dough in a fermenter for 25 to 35 minutes and then baking in an oven; and

(S4) packaging the toasted bread and storing it frozen.

Preferably, the bread dough raw material is characterized in that a mixture of strong rice flour and five grain powder.

The five grain powder is characterized in that it consists of barley, brown rice, millet, white beans and oats.

Preferably, the bread dough raw material is a mixture of 2.0 to 2.5 parts by weight of barley, 2.0 to 2.5 parts by weight of brown rice, 2.0 to 2.5 parts by weight of millet rice, 2.0 to 2.5 parts by weight of white beans and 2.0 to 2.5 parts by weight of oats based on 100 parts by weight of strong rice flour. It is characterized by being

Preferably, the frozen storage is characterized in that it is carried out at -16 to -20 ℃.

In order to solve the above other technical problems, the present invention provides rice five grain brown rice Neungyi bread prepared according to the above manufacturing method.

In this way, the rice five grain brown rice Neungyi bread prepared according to the present invention not only has functionalities such as antidiabetic and antiobesity effects by adding nutrients such as useful amino acids, but also increases the flavor and improves the moist and soft texture, increasing the degree of preference. can be greatly improved. In addition, the rice five-grain brown rice Neungyi bread of the present invention has a digestive improvement effect, can reduce the burden on obesity, and has the advantage of increasing the storage period, so it can be sufficiently used as a meal that can be enjoyed by anyone regardless of gender or age. It is expected that it can be used as a healthy bread.

The following drawings attached to this specification illustrate preferred embodiments of the present invention, and serve to further understand the technical idea of the present invention together with the contents of the above-described invention, so the present invention is limited to those described in the drawings. It should not be construed as limiting.
1 shows an example of rice five grains brown rice Neungi bread prepared according to the present invention.

The present invention provides a method for producing rice five grains brown rice Neungyi bread, characterized in that it comprises the following steps:

(S1) adding 4 to 6 parts by weight of neungi mushroom based on 100 parts by weight of a mixture of strong rice flour and five grain powder;

(S2) kneading and molding the mixed raw material of step (S1);

(S3) fermenting the molded bread dough in a fermenter for 25 to 35 minutes and then baking in an oven; and

(S4) packaging the toasted bread and storing it frozen.

The rice five-grain brown rice Neungyi bread prepared according to the present invention not only has functionalities such as antidiabetic and antiobesity effects by adding nutrients such as useful amino acids, but also greatly improves the preference by increasing the flavor and improving the moist and soft texture. can

The mushroom used in the present invention (Sarcodon aspratus (Berk) S. Ito) grows wild in mountainous regions with a lot of decay in broad-leaved forests in Korea and Japan in September-October, and is an edible mushroom with a diameter of 15 to 20 cm. Most of 50-60 tons (one year) produced in Korea are exported, and it is a variety that contributes to the income stabilization of mountain villagers due to its high added value compared to other mushrooms. According to the research results of Mizuno et al. (2000) (Immunopharmacology, Vol. 46, 113-121), various physiological activities of Neungi mushroom have been revealed, and Neungi mushroom is a health product that meets the health-oriented diet, which is a recent concern of consumers. It is a functional food. The moisture content of Neungi mushroom was higher than that of shiitake mushrooms and similar to that of oyster mushrooms. The carbohydrate content was lower than those of shiitake mushrooms and oyster mushrooms, and the contents of crude protein, crude fat and ash were higher than those of shiitake mushrooms and oyster mushrooms (Lee Sook-hee et al., 2003; Neungi A Study on the Nutrient Components of Mushrooms, Journal of the Korean Society of Food Preservation and Distribution (10:65-69). The main free sugars in neungi mushrooms are composed of glucose, sucrose, trehalose, and xylose, and trehalose has the highest content. In addition, it contains a large amount of amino acids, which are involved in biological reactions and are essential components for maintaining life. It is rich in alanine, glycine, aspartic acid, and glutamic acid. Vitamin C, which helps in the removal of active oxygen and promotes the decomposition of peroxide, also contains a greater amount than shoots of shoots, chrysanthemums, and pumpkin shoots. The mineral content is not only very rich in potassium and sodium, but also has a high content of various minerals such as magnesium and calcium.

In the present invention, the fruiting body of Neungi mushroom is used. The fruiting body of Neungi mushroom is initially light red or light brown, but turns reddish brown or blackish brown as it grows, and becomes black when dried. The tissue is light reddish brown, but when dried, it becomes grayish brown. The fruiting layer has many needles of more than 1cm in length, and it is grayish brown in the early stages, but becomes light blackish brown as it grows. The stalk is relatively short, 3-5 cm long, with stingers extending to the basal end, and is light black brown. The sporulation is light brown, and the spore shape is spherical. It occurs in groups or solitary on the ground in broad-leaved forests in autumn. In addition, neungi mushrooms contain a large amount of ingredients approved as pharmaceuticals, such as enltedenine, which lowers blood cholesterol, and lentian, a multimer that inhibits cancer cells. It contains a large amount of vitamins and is recognized for its nutritional and medicinal value, such as helping to recover from fatigue, and is recognized as a health food rich in nutrients.

According to one embodiment of the present invention, it is characterized by adding and kneading in an amount of 4 to 6 parts by weight of neungi mushrooms based on 100 parts by weight of the bread dough raw material. At this time, if the amount of the function is out of the above range, it is difficult to obtain the desired effect of the present invention.

The neungi mushroom may be formulated and used in powder, liquid or solid form, and neungi mushroom powder is preferably used.

According to one embodiment of the present invention, the bread dough raw material is characterized in that a mixture of strong rice flour and five grain powder.

The five grain powder is characterized in that it consists of barley, brown rice, millet, white beans and oats.

According to one embodiment of the present invention, the bread dough raw material is 2.0 to 2.5 parts by weight of barley, 2.0 to 2.5 parts by weight of brown rice, 2.0 to 2.5 parts by weight of millet rice, 2.0 to 2.5 parts by weight of white beans, and It is characterized in that 2.0 to 2.5 parts by weight of oats is mixed.

According to one embodiment of the present invention, the prepared mixed dough molds bread into a desired bread shape. At this time, there is no particular limitation on the shape of the bread.

According to one embodiment of the present invention, the bread can be applied in various ways such as bread, baguettes, cookies, and pizza.

According to one embodiment of the present invention, by fermenting the molded bread dough, the toungi and the bread dough raw materials are well mixed, so that the texture of bread can be improved and the off-flavor of the toungi can be removed. Specifically, it may be performed by aging the bread dough in a fermentor at a temperature of 1 to 5 ° C for 25 to 35 minutes. At this time, in order to prevent outside air from penetrating into the bread dough, the dough may be vacuum-packed and aged.

According to one embodiment of the present invention, a bread mold for baking bread is prepared. In the present invention, the baking process is a process of cooking dough by applying direct or indirect heat, and may be performed using any method adopted in the art or a commercially available baking device, such as an electric deck oven.

The prepared rice, five grains and brown rice Neungyi bread dough is put into the bread mold to make bread, and the bread can be manufactured by a known bread manufacturing method using a bread mold. For example, rice and brown rice can be prepared by baking in an oven at 180 to 210 ° C. for 25 to 35 minutes.

According to one embodiment of the present invention, the frozen storage is characterized in that it is carried out at -16 to -20 ℃.

On the other hand, the present invention provides rice five-grain brown rice Neungyi bread prepared according to the above manufacturing method.

In this way, the rice five grain brown rice Neungyi bread prepared according to the present invention not only has functionalities such as antidiabetic and antiobesity effects by adding nutrients such as useful amino acids, but also increases the flavor and improves the moist and soft texture, increasing the degree of preference. can be greatly improved. In addition, the rice five-grain brown rice Neungyi bread of the present invention has a digestive improvement effect, can reduce the burden on obesity, and has the advantage of increasing the storage period, so it can be sufficiently used as a meal that can be enjoyed by anyone regardless of gender or age. It is expected that it can be used as a healthy bread.

Hereinafter, examples and the like will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Example 1> Manufacture of rice five grains brown rice Neungi bread

900g of strong rice flour, 20g of barley powder, 20g of brown rice powder, 20g of millet powder, 20g of white bean powder, 20g of oat powder, 50g of Neungi mushroom fruiting body, 15g of sea salt, 15g of yeast, and 800g of purified water were mixed to make bread dough.

Subsequently, the bread dough was aged, then divided, molded into a desired shape, fermented for 30 minutes in a fermenter at a temperature of 1 to 5 ° C, and then baked in an oven at 180 to 210 ° C for 30 minutes to prepare rice and brown rice bread. can do.

<Comparative Example 1>

Rice and five grain brown rice bread was prepared in a similar manner to Example 1, except that the bread dough was prepared using only strong rice flour and five grain powder without adding Neungi mushroom.

<Comparative Example 2>

Rice Neungi bread was prepared in a similar manner to Example 1, except that the bread dough was prepared using only Neungi mushrooms and strong rice flour without using five grain powders.

<Test Example 1> Measurement of texture

Hardness, springiness, cohesiveness and adhesion of rice five grain brown rice bread prepared in Example 1, rice five grain brown rice bread prepared in Comparative Example 1 and rice Neungi bread prepared in Comparative Example 2 Adhesiveness was compared.

Firmness indicates the degree of firmness of bread, elasticity is the property of a deformed material to return to its original state when force is removed, and it can be said to be the sensation of rubber-like elasticity in the mouth, and cohesiveness refers to the close combination of ingredients in food. It can be said that it is a property that gives a chewy feeling because it is not easily released when chewed, and adhesion can be said to be the force required to separate the surface of food and tongue, teeth, mouth, etc. from being attached to each other.

Bread for each group was measured for texture using a physical property measuring device (TA-TX+, England), and the measurement conditions were Force unit: Grams, Test speed: 1 mm/sec, Target mode: Distance (1 mm), Time: 2 sec , Trigger type: Auto (force), Pre-test speed: 1 mm/sec, Probe: Φ 50 mm cylinder, Post-test speed: 0.4 mm/sec, and the bread for each group was repeatedly measured three times, and the average values are shown in the table below 1.

Hardness (g/cm2) Elasticity (%) Cohesiveness (%) Adhesion (g) Example 1 147.2 0.92 0.59 -1.79 Comparative Example 1 142.6 0.88 0.58 -1.78 Comparative Example 2 145.2 0.88 0.54 -1.78

As shown in Table 1, the hardness, springiness, cohesiveness, and adhesiveness of the rice and brown rice bread prepared in Example 1 were the best.

<Test Example 2> Sugar content measurement

The sugar content of the rice five grain brown rice Neungi bread prepared in Example 1, the rice five grain brown rice bread prepared in Comparative Example 1 and the rice Neungi bread prepared in Comparative Example 2 was measured by a saccharometer (digital refractometer, pocket PAL-1, Atago co., Japan) and expressed as ˚Brix. All samples were taken 1g each and made into an average value repeated three times. The results are shown in Table 2 below.

Sugar content (˚Brix) Example 1 4.9 Comparative Example 1 5 Comparative Example 2 5

As shown in Table 2, the ˚Brix of the rice five-grain brown rice bread prepared in Example 1, the rice five grain brown rice bread prepared in Comparative Example 1 and the rice Neungi bread prepared in Comparative Example 2 were almost similar, resulting in significant sugar content. It can be seen that does not change.

<Test Example 3> Blood sugar test

A total of 15 diabetic patients were subjected to blood glucose tests for the rice five grain brown rice Neungi bread prepared in Example 1, the rice five grain brown rice bread prepared in Comparative Example 1 and the rice Neungi bread prepared in Comparative Example 2.

After measuring the fasting blood sugar of diabetic patients first, they ingested the rice and brown rice bread prepared in Example 1, the rice and brown rice bread prepared in Comparative Example 1, and the rice Neungi bread prepared in Comparative Example 2, and after 2 hours Blood glucose was re-measured. Table 3 below lists the average blood glucose levels of each diabetic patient.

Example 1 Comparative Example 1 Comparative Example 2 fasting blood sugar 154 mg/dL postprandial blood sugar 159 mg/dL 212 mg/dL 210 mg/dL

As shown in Table 3, it was confirmed that the blood sugar level of the rice and brown rice bread prepared in Example 1 did not rise significantly even after ingestion. From this, it was confirmed that the rice five-grain brown rice Neungyi bread according to the present invention helps control blood sugar in diabetic patients.

<Test Example 4> Evaluation of reduction in body weight and blood cholesterol

Using ICR mice as experimental animals, rice five grain brown rice bread prepared in Example 1, rice five grain brown rice bread prepared in Comparative Example 1 and rice Neungi bread prepared in Comparative Example 2 were added to the diet while feeding Breeding was compared.

In this experiment, the basic diet was AIN-76, the protein source was casein (Japan), the carbohydrate source was corn starch (CheilJedang), and the fat source was corn oil (subject). proceeded. The feed added with rice, five grains, brown rice, and Neungi bread used in this experiment was fed orally by 1 ml at a certain time every day, and drinking water was freely consumed. The test animal breeding environment was kept at constant temperature (20 ± 2 ° C), constant humidity (50 ± 5%), and kept at constant conditions with a 12-hour photoperiod, while breeding by separating two animals in a polycarbonate cage. In animals, cholesterol circulates along the bloodstream and is synthesized in several organs, and high cholesterol levels in the bloodstream are the main cause of arteriosclerosis. Therefore, analysis items are (1) weight change and dietary intake, (2) blood cholesterol and triglyceride proceeded to do.

After breeding, experimental animals were fasted for 12 hours, anesthetized by inhalation of ether, blood was collected from the inferior vena cava, treated with heparin, and plasma was separated by centrifugation (15 mins, 3,000 RPM) to measure lipid content. did

The intestines (liver, epididymis, kidney) of each experimental animal were removed immediately after blood collection, rinsed several times with a PBS (Phosphate Buffered saline) solution, and then surface moisture was removed for comparative quantification. Plasma triglyceride was measured for absorbance at 550 nm using the assay (Asan kit) for triglyceride measurement using the enzymatic method of McGowan et al. (1983), and plasma total cholesterol was measured using the enzymatic method of Allain et al. The total cholesterol measurement solution (Asan kit) was used for color development, and the absorbance was measured at 500 nm, and the result was compared and quantified with the cholesterol standard curve. ml, Chloroform: Extracted under a 2:1 solution of methyl alcohol, and triglyceride and cholesterol were quantified in the same way as in plasma. Each item was statistically processed and averaged.

(1) Weight change

Changes in body weight and food intake of the experimental animals are shown in Tables 4 and 5, respectively.

Referring to Table 4 below, in the case of experimental animals fed orally with a diet containing rice five grains brown rice bread prepared in Example 1, the body weight was similar or decreased compared to before the experiment, whereas the rice five grains prepared in Comparative Example 1 In the case of the experimental animals and the normal group orally fed a diet containing the brown rice bread and the rice neungi bread prepared in Comparative Example 2, it can be confirmed that the body weight increased compared to before the experiment.

Referring to Table 5 below, it was confirmed that the dietary intake of the experimental animals and normal groups fed orally with a diet containing the rice five-grain brown rice Neungi bread prepared in Example 1 was similar.

Before experiment (g) After experiment (g) Example 1 27.55 25.56 Comparative Example 1 27.53 28.36 Comparative Example 2 27.56 28.62

Dietary intake (g) Example 1 4.0 Comparative Example 1 4.0 Comparative Example 2 4.0

Through this, despite the similar dietary intake of all the experimental animals, the body weight of the experimental animals that consumed the diet containing the rice and brown rice bread of Example 1 did not increase, and the weight was similar to that before the experiment or decreased compared to before the experiment. It was confirmed that it can be used as obese rice, brown rice, and brown rice.

(2) Blood cholesterol and triglyceride

Plasma triglyceride, plasma cholesterol, epididymal triglyceride, kidney tissue neutral lipid, and cholesterol in liver tissue of experimental animals are shown in Tables 6 and 7 below.

Referring to Table 6 below, the test control group consuming a diet containing the rice five-grain brown rice bread of Example 1 significantly reduced plasma triglyceride compared to before the experiment, whereas the rice five-grain brown rice bread prepared in Comparative Example 1 and Comparative Example There was no significant change in the test control group that consumed the diet containing rice neungi bread prepared in 2.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 120 110 Comparative Example 1 120 117 Comparative Example 2 120 118

Referring to Table 7 below, the test control group consuming a diet containing the rice five-grain brown rice bread of Example 1 significantly decreased plasma cholesterol compared to before the experiment, whereas the rice five grain brown rice bread prepared in Comparative Example 1 and Comparative Example 2 It can be seen that there was no significant change in the diet containing rice neungi bread prepared in .

Before experiment (mg/dL) After experiment (mg/dL) Example 1 156 121 Comparative Example 1 156 145 Comparative Example 2 156 144

Through the above results, it was confirmed that the diet containing the rice five-grain brown rice Neungi bread of Example 1 according to the present invention showed a decrease in the amount of neutral lipids, thereby improving fat and cholesterol.

<Test Example 5> Satiety, constipation relief and digestive function improvement effect

After recruiting 20 female participants complaining of constipation due to diet, the rice and brown rice Neungi bread prepared in Example 1, the rice Neungi bread prepared in Comparative Example 1 and the Rice Neungi bread prepared in Comparative Example 2 were identical. After taking 200 ml once a day while maintaining a diet, the subsequent satiety, constipation relief, and digestive function improvement effects were evaluated.

As an evaluation method, a 5-point comparative scale method was used, 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for dislike, respectively, and arithmetic by summing the final responses Average values were calculated.

Example 1 Comparative Example 1 Comparative Example 2 satiety 5.0 3.8 3.7 relieve constipation 5.0 3.6 3.6 digestive function 5.0 3.6 3.5

As shown in Table 8, the rice five-grain brown rice Neungi bread prepared in Example 1 was very good in satiety, relief from constipation, and improvement in digestive function.

<Test Example 6> sensory evaluation

In order to observe the sensory characteristics of the rice five grain brown rice Neungi bread according to the present invention, the rice five grain brown rice Neungi bread prepared in Example 1, the rice five grain brown rice bread prepared in Comparative Example 1 and the rice Neungi bread prepared in Comparative Example 2 A sensory test was performed for comparison. The results are shown in Table 9 below.

Sensory tests for taste, aroma, soft texture, moist texture, appearance, and overall acceptability were repeated three times for 30 sensory test agents.

As a test method, a 5-point comparison scale method was used, 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike. The arithmetic average value was calculated.

Example 1 Comparative Example 1 Comparative Example 2 taste 4.9 3.4 3.6 incense 4.9 3.2 1.2 soft texture 4.9 2.5 3.3 moist texture 4.9 2.2 3.4 Exterior 4.9 4.6 4.4 overall sign 4.9 2.9 3.5

As shown in Table 9, the rice five grain brown rice Neungyi bread prepared in Example 1 received the best evaluation in the evaluation of taste, aroma, soft texture, moist texture, appearance, and overall preference.

<Test Example 7> Microbial detection test

Samples were taken at intervals of one month while storing the rice five-grain brown rice Neungi bread prepared in Example 1, the rice five grain brown rice bread prepared in Comparative Example 1 and the rice Neungi bread prepared in Comparative Example 2 at -5 to 0 ° C frozen conditions. It was collected and the quality change of microorganisms of the product was investigated.

Microbial detection analysis was carried out according to the standard method according to the Food Code, and microbial items for a total of three quality control items, total number of bacteria, coliform group, and Staphylococcus aureus, were tested and confirmed. Samples with a storage period of 12 weeks or longer were identified by adding mold items. 10 g of sample and 90 ml of sterilized physiological saline (0.85%) were placed in a microbial sample homogenizer bag, homogenized using a microbial sample homogenizer, and used as a test solution. After culturing at (37±1° C.) for 24 hours, colony-forming cells were counted, and the average value of 2 to 3 repetitions was used to express the number of bacteria per gram of sample (CFU/g). The fungus was cultured in an incubator (28 ± 1 ° C) for more than 6 months, and the detection result was confirmed.

The results are shown in Table 10 below.

storage duration Test Items Example 1 Comparative Example 1 Comparative Example 2 1 month later Normal bacterial count 1.2x10 2.4x10 2.4x10 coliform N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. 3 months later Normal bacterial count 1.8x10 2.7x10 2.7x10 coliform N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. 5 months later Normal bacterial count 2.5x10 3.7x10 3.7x10 coliform N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. 6 months later Normal bacterial count 2.8x10 4.6x10 4.6x10 coliform N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. mold N.D. N.D. N.D.

As shown in Table 10, the total bacterial count after storage for 1 day was 2.4x10 CFU/g in the case of the bread of Comparative Example 1, respectively, compared to 1.2x10 CFU/g of the rice and brown rice brown rice bread of Example 1. Many were detected, and coliforms and Staphylococcus aureus were not detected in all samples.

Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (6)

(S1) adding 4 to 6 parts by weight of neungi mushroom based on 100 parts by weight of a mixture of strong rice flour and five grain powder;
(S2) kneading and molding the mixed raw material of step (S1);
(S3) fermenting the molded bread dough in a fermenter for 25 to 35 minutes and then baking in an oven; and
(S4) packaging the toasted bread and storing it frozen;
The five grain powder consists of barley, brown rice, millet, white beans and oats,
In the step (S1), the mixture of strong rice flour and five grain powder is 2.0 to 2.5 parts by weight of barley, 2.0 to 2.5 parts by weight of brown rice, 2.0 to 2.5 parts by weight of millet rice, 2.0 to 2.5 parts by weight of white beans, and A method for producing rice five-grain brown rice Neungi bread in which 2.0 to 2.5 parts by weight of oats are mixed.
delete delete delete According to claim 1,
The frozen storage is a method for producing rice five-grain brown rice bread, characterized in that carried out at -16 to -20 ℃.
Rice five-grain brown rice Neungi bread prepared according to the manufacturing method according to claim 1 or 5.

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