KR20080063456A - The functional bread composition and its producing method added cauliflower mushroom - Google Patents

Abstract

A method of manufacturing a functional bread composition by addition of Sparassis crispa extract, dietary fiber of Sparassis crispa and mushroom powder to wheat flour is provided to obtain a bread composition with the efficacy of Sparassis crispa and mushrooms such as immune activity. A functional bread composition contains 100% by weight of wheat flour, 0.01 to 1.0% by weight of Sparassis crispa extract, 0.1 to 1.0% by weight of dietary fiber of Sparassis crispa, 1.0 to 5.0% by weight of soft mushroom powder and 0.01 to 1.0% by weight of hard mushroom powder. The Sparassis crispa extract is obtained by grinding Sparassis crispa, extracting in water at 40 to 80deg.C for 8 to 24hr, soaking solids in a solution of pH 9 to 12 for 4 to 12hr and extracting the remaining solids in 40 to 90% spirits for 5 to 24hr. The soft mushroom is Hericium erinaceum, Grifola frondosa, Agaricus blazei, Auricula auricula-judae Berk and Lentinus edodes. The hard mushroom is Inonotus obliquus, Phellinus linteus and Ganoderma lucidum.

Description

The functional bread composition and its producing method added Cauliflower mushroom}

The present invention relates to a bread composition to which the processed mushroom mushroom is added and a method for producing the bread, and the bread produced by the present invention has various physiological activities such as skin beauty effect and immune activity. The composition added to the production of bread to obtain a variety of physiological activities such as skin care effect and immune activity includes a mushroom extract and dietary fiber; It includes powder or extract of at least one mushroom of scab, leaf mushroom, agaricus, soy mushroom, shiitake mushroom; In addition, chaga, situation mushrooms, ganoderma lucidum mushroom is characterized in that it consists of at least one mushroom extract.

The extract of the zinnia mushroom used to obtain the effect of the present invention is an extract made by hydrating the extract of the zinnia mushroom with cold water and then solubilized by alkali, and the non-aqueous portion after the extraction is made fine It is a water-soluble dietary fiber. In addition, the mushroom powder is added to increase the effect of the present invention is characterized in that the powder pulverized roe deer mushroom, leaf mushroom, agaricus, sour mushroom, shiitake mushroom 30-200 mesh (Mesh), these mushroom extract is medium temperature It is characterized by the fact that it is water extraction. In addition, the extract of chaga, situation mushroom, Ganoderma lucidum added to the present invention is composed of a mixture of the primary extract extracted mushrooms with hot water, and the secondary extract that was secondly extracted / purified with 40-90% alcohol have.

The present invention is a mushroom powder extract and dietary fiber, one or more mushroom powder of roe deer mushroom, leaf mushroom, agaricus, soy mushroom, shiitake mushroom; It is characterized by the production of bread by adding and then extracting one or more mushrooms of chaga, situation mushroom, Ganoderma lucidum with medium temperature hot water.

The present invention relates to a bread to which the processed mushroom mushroom is added, and a method of preparing the same, and more specifically, a locust mushroom, leaf mushroom, agaricus, agar mushroom, shiitake, It relates to a situation of mushroom, chaga, ganoderma lucidum added bread and a method for producing the same. Mushrooms are rich in beta-glucans and dietary fiber, and contain a lot of beneficial amino acids and organic minerals in the body is a safe food that has been ingested for a long time for good health. Therefore, mushrooms are a variety of food materials that can be used for cooking or eating raw materials, or extracting their bioactive substances and using them in foods.In recent years, mushrooms have been used to discover functional and health foods, develop beverages, and use them as cosmetic materials. Research on the back is actively being conducted.

Mushrooms have a wide variety of functions, including mushrooms, leafy mushrooms, edible mushrooms, agaricus, shiitake mushrooms and chaga have anticancer immunity, antidiabetic, antihypertensive and anti-cholesterol effects. According to the results of the study, it was reported that the roe deer mushroom has the effects of anti-dementia, anti-Alzheimer's disease, anti-atopic dermatitis, anti-allergy, and digestive disorder. In addition, the thirsty mushrooms are known to be very good for diet because of their high fiber.

It is also important to regularly take mushrooms that are very useful for human health as a variety of dishes and healthy foods, but they can be used not only for adults but also for children by using them for bread, which is frequently ingested by children as well as adults. Indirectly ingesting mushrooms and extracts very useful to the body to their favorite foods would be a good alternative to disease prevention and treatment.

On the other hand, bread is not a traditional Korean food, but as westernization progressed, it expanded greatly to our food because of its simplicity and satisfying various tastes. Especially, children and young people showed stronger preference for bread such as hamburgers than rice. . In addition, due to the simplicity of portable, it is also receiving a lot of attention as a snack.

Therefore, it can be said that various effects can be achieved by adding mushrooms and their extracts to breads that have a great preference for children as well as adults.

However, children are reluctant to eat due to the peculiar smell of common mushrooms, and the reality is that the ingestion of adults is very low because of their palatability.

Accordingly, the present inventors have made efforts to ingest as much as possible mushrooms that are good for the body during the daily diet. As a result, high concentrations of beta-glucans and amino acids were extracted from zinnia mushrooms containing a large amount of useful ingredients for bread, and the amount of dietary fiber processed from extracts with high absorption and non-aqueous residues remaining after extraction. The present invention has been completed by discovering that the taste can be improved, the texture is improved, and the bread leading period is extended, so that many people can develop bread that can experience various effects on the health of mushrooms.

Therefore, an object of the present invention is to add bread and its physiological activity with excellent physiological activity, including the mushroom extract and its dietary fiber excellent in taste, good texture, enhance immunity as well as enhance the cosmetic effect, etc. To provide a method.

Bread produced according to the present invention is a functional bread containing a high functional mushroom extract, mushroom powder and water-insoluble dietary fiber as a food in daily life by ingesting various biologically active substances of mushrooms, the living body is highly biologically active will be.

The present invention relates to a flower mushroom extract and dietary fiber, to a bread and a manufacturing method thereof added to the powder and extract of the mushroom, strong powder, yeast, salt, sugar, skim milk powder, eggs which is a basic material used in the manufacture of bread The mushrooms extract and the remaining fiber after the extraction, the dry meat powder of soft velvet, leaf mushroom, agaricus, soybean mushroom, shiitake mushroom, and the hard mushroom chaga, situation mushroom, ganoderma lucidum with medium temperature water The present invention relates to a bread made by mixing the extracted extract and a method of manufacturing the same, and more particularly, an extract obtained by accommodating blossom mushrooms having various effects, such as immune activity and skin beauty, to facilitate absorption of the body and remaining solid content after extraction. Bread and a method for producing the same, including dietary fiber, dry powder of soft mushrooms, extracts of hard mushrooms extracted at moderate temperature It is about.

In order to achieve the above object, the present invention is the primary extracting step (1) of extracting the matsutake mushrooms at 40-80 degrees to medium temperature for 8-24 hours and alkali; The second extraction step (2) of extracting and refining the remaining solids in the first extraction step (1) for 5 to 24 hours with alcohol of 40-90% to increase the utilization rate in the body; and after the second extraction step Micronization step (3) of refining the remaining water-insoluble material to make powdered dietary fiber; A grinding step (4) of preparing a dry mushroom powder for grinding soft mushrooms such as roe deer mushrooms, leaf mushrooms, agaricus, soy mushrooms, and shiitake mushrooms in 30-200 mesh; A third extraction step (5) of extracting hard mushrooms, such as chaga, situation mushroom, and ganoderma lucidum, at 40-80 degrees for 12-24 hours at medium temperature according to their respective purposes; A first mixing step (6) of forming a first mixture by mixing the extracts from the powdered mushroom powders other than the zinnia mushrooms and the mushrooms other than the zinnia mushrooms, including the zinnia mushroom extract and the dietary fiber at a predetermined ratio; A kneading step (7) of mixing raw materials for making bread, such as wheat flour, water, sugar, yeast, salt, butter, skim milk powder and milk, with a first mixture; The dough is formed into a specific shape and finished through a baking process (8) for putting bread into an oven.

In the present invention, the extract of the mushroom mushroom is 0.01 ~ 1.0% compared to the flour of the main ingredient of bread, dietary fiber of the blossom mushroom is 0.1 ~ 1.0%; Soft mushroom powder ground to 30-200 mesh (1.0-5.0%) compared to flour, the main ingredient of bread; Extracts of hard mushrooms were more than 0.02% of the total extract and less than 2.0% of the total amount of flour, which is 0.01-1.0% compared to the flour of bread, and the taste was better and the texture was good in the physical property test. Soft mushroom powders include roe deer mushrooms, leaf mushrooms, agaricus, soybean mushrooms and shiitake mushrooms. At this time, depending on the pharmacological function of the mushroom and the intake target can be selected the type of mushroom.

Blossom mushroom has various physiological activities such as anti-tumor effect, anti-allergic effect, lifestyle-related diseases related to diabetes and skin beauty effect. Roebuck mushrooms generally facilitate the digestion of indigestible flour foods and are effective in the prevention and treatment of Alzheimer's and dementia. Leaf mushrooms, agaricus, and shiitake mushrooms are known to have antitumor and immune enhancing effects.

In addition, extracts of chaga, situation mushrooms, ganoderma lucidum, which are hard mushrooms, are known for their physiological activities such as increased immune activity.

As described above, the bread added with the mushroom extract and the soft mushroom powder and the hard mushroom extract to the basic material used in the manufacture of the bread as described above is excellent in sensory beauty, does not harm the physical properties of the bread and immune activity and It has an excellent effect that can be consumed by consumers expecting beauty effects

It is a very useful invention in the food industry.

Hereinafter, the configuration of the present invention will be described in more detail with reference to the following experiments and examples, but the scope of the present invention is not limited only to the following examples.

Example 1

First step: heavy hot water and alkali extraction process

The dried zinnia mushroom was pulverized 100g each with 50-80 mesh and extracted for 8 hours in 40C water to obtain an extract of 300cc. Solid content remaining after extraction was immersed in pH 10 for 6 hours, and the extract was washed with water to obtain 100 ml of the extract.

Second Process: Alcohol Extraction Process

In addition, the solids remaining in the first step was immersed at 60% alcohol for 12 hours, and the alcohol was evaporated to separate and recovered to obtain 100cc of extract.

Third Process: Micronization Process

The water-insoluble material remaining after the second step was ground in a general mixer and dried in a dryer at a temperature of 60C to obtain 30g of dietary fiber solids.

4th process: grinding process

A dry mushroom powder is prepared in which each soft mushroom such as roe deer mushroom, leaf mushroom, agaricus, soy mushroom, shiitake mushroom and the like is crushed into 80 mesh.

5th Process: Extraction Manufacturing Process

Dried hard mushrooms, such as chaga, situation mushroom, and Ganoderma lucidum, were pulverized 100g each with 50-80 mesh, and extracted at a temperature of 70C for 15 hours to obtain an extract of 200ml.

6th step: mixing dough and fermentation fermentation process

100 g of wheat flour was mixed and kneaded with 0.02 g of mushroom extract, 0.1 g of dietary fiber, 0.1 g of dried beetle mushroom, 0.12 g of chaga extract, 6 g of sugar, 6 g of salt, 2 g of salt, 4 g of butter, and 3 g of skim milk powder. After the yeast 3g into the mixed dough was fermented at a predetermined refrigeration temperature.

7th step: forming and baking process

The dough fermented in the sixth step was divided into predetermined sizes, molded into a predetermined shape, and baked in an oven for 30 minutes to make bread.

 (Example 2)

In the first step in Example 1, the fifth step is omitted, and is composed of the first step mixing kneading and maturation fermentation process and the second step molding and baking process.

First step: mixing dough and fermentation fermentation process

To 100 g of wheat flour, 0.24 g of dextrin was added in place of the flower mushroom extract, dietary fiber, dried mushroom powder, and chaga extract, and 6 g of sugar, 2 g of salt, 4 g of butter, and 3 g of skim milk powder were mixed and kneaded. After the yeast 3g into the mixed dough was fermented at a predetermined refrigeration temperature.

Second step: forming and baking process

In the same manner as in the seventh process of Example 1, the fermented dough was divided into predetermined sizes, molded into a predetermined shape, and baked in an oven for 30 minutes to make bread.

(Example 3)

In the first step in Example 1, the fifth step is omitted, and is composed of the first step mixing kneading and maturation fermentation process and the second step molding and baking process.

First step: mixing dough and fermentation fermentation process

0.12 g of dextrin was added to 100 g of wheat flour instead of the mushroom extract and dietary fiber, and 0.1 g of dried beetle mushroom powder, 0.02 g of chaga extract, 6 g of sugar, 2 g of salt, 4 g of butter, and 3 g of skim milk powder were mixed and kneaded. After the yeast 3g into the mixed dough was fermented at a predetermined refrigeration temperature.

Second step: forming and baking process

In the same manner as in the seventh process of Example 1, the fermented dough was divided into predetermined sizes, molded into a predetermined shape, and baked in an oven for 30 minutes to make bread.

(Example 4)

In the first step in Example 1, the fifth step is omitted, and is composed of the first step mixing kneading and maturation fermentation process and the second step molding and baking process.

First step: mixing dough and fermentation fermentation process

To 100 g of wheat flour, add 0.02 g of mushroom extract and 0.1 g of dietary fiber, add 0.1 g of dextrin, 0.02 g of chaga extract in place of dried powder of dried mushrooms, and then add 6 g of sugar, 2 g of salt, 4 g of butter, and 3 g of skim milk powder. Was mixed and kneaded. After the yeast 3g into the mixed dough was fermented at a predetermined refrigeration temperature.

Second step: forming and baking process

In the same manner as in the seventh process of Example 1, the fermented dough was divided into predetermined sizes, molded into a predetermined shape, and baked in an oven for 30 minutes to make bread.

(Example 5)

In the first step in Example 1, the fifth step is omitted, and is composed of the first step mixing kneading and maturation fermentation process and the second step molding and baking process.

First step: mixing dough and fermentation fermentation process

To 100 g of wheat flour, add 0.02 g of mushroom extract and 0.1 g of dietary fiber, add 0.1 g of dried beetle mushroom powder, 0.12 g of dextrin instead of chaga extract, 6 g of sugar, 2 g of salt, 4 g of butter, 3 g of skim milk powder Was mixed and kneaded. After the yeast 3g into the mixed dough was fermented at a predetermined refrigeration temperature.

Step 2: forming and baking process

 In the same manner as in the seventh process of Example 1, the fermented dough was divided into predetermined sizes, molded into a predetermined shape, and baked in an oven for 30 minutes to make bread.

(Example 6)

In the first step in Example 1, the fifth step is omitted, and is composed of the first step mixing kneading and maturation fermentation process and the second step molding and baking process.

First step: mixing dough and fermentation fermentation process

To 100 g of wheat flour, add 0.02 g of mushroom extract and 0.1 g of dietary fiber, add 0.1 g of dried beet mushroom powder, and 0.03 g of chaga extract, and then mix 6 g of sugar, 2 g of salt, 4 g of butter, and 3 g of skim milk powder. It was. After the yeast 3g into the mixed dough was fermented at a predetermined refrigeration temperature.

Step 2: forming and baking process

 In the same manner as in the seventh process of Example 1, the fermented dough was divided into predetermined sizes, molded into a predetermined shape, and baked in an oven for 30 minutes to make bread.

After selecting and training 15 selected sensory test personnel, the sensory test on overall acceptability including taste, taste, and texture for each sample was conducted by a 5-point scoring method (1 point: very bad, 2 points: bad, 3 points: suitable, 4 points: good, 5 points: very good), and statistical analysis of sensory tests was performed using the SAS program to analyze the significance of variance analysis and Duncan's multiple test.

The following table summarizes the palatability evaluation for the flavors, tastes, and textures suitable for ingestion according to the mushroom additives of Examples, using each Example 2 as a control.

Mushroom Additive Composition incense taste Organization Combination Rank Example 1 Flower Mushroom Extract 0.02g Flower Mushroom Fiber 0.1g Roebuck Mushroom Dry Powder 0.1g Chaga Extract 0.02g 5 5 4 One Example 2 (Control) Flower Mushroom Extract 0g Flower Mushroom Dietary Fiber 0g Roebuck Mushroom Dry Powder 0g Chaga Extract 0g One One 4 6 Example 3 Roe deer mushroom powder 0.1g chaga extract 0.02g 2 2 4 5 Example 4 Flower Mushroom Extract 0.02g Flower Mushroom Dietary Fiber 0.1g Chaga Extract 0.02g 4 4 4 2 Example 5 Flower Mushroom Extract 0.02g Flower Mushroom Fiber 0.1g Roebuck Mushroom Dry Powder 0.1g 3 2 4 4 Example 6 Flower Mushroom Extract 0.02g Flower Mushroom Fiber 0.1g Roebuck Mushroom Dry Powder 0.1g Chaga Extract 0.03g 3 4 4 3

     In order to compare the physical properties of the breads prepared in Examples 1 to 6 using Example 2 as a control, the physical properties of each Example were measured using a rheometer, and the measurement items were strength, hardness, and cohesiveness. ), Elasticity, gumminess, and brittleness.

Mushroom Additive Composition Strength g / cm 2 Hardness g / cm 2 Cohesive Shout Sticky Crushable Example 1 Flower Mushroom Extract 0.02g Flower Mushroom Fiber 0.1g Roebuck Mushroom Dry Powder 0.1g Chaga Extract 0.02g 92 ± 14 219 ± 24 59 ± 3 84 ± 1 195 ± 35 193 ± 30 Example 2 (Control) Flower Mushroom Extract 0g Flower Mushroom Dietary Fiber 0g Roebuck Mushroom Dry Powder 0g Chaga Extract 0g 95 ± 15 225 ± 32 55 ± 1 82 ± 2 185 ± 13 192 ± 14 Example 4 Flower Mushroom Extract 0.02g Flower Mushroom Dietary Fiber 0.1g Chaga Extract 0.02g 92 ± 17 212 ± 18 60 ± 3 83 ± 3 189 ± 10 190 ± 29 Example 6 Flower Mushroom Extract 0.02g Flower Mushroom Fiber 0.1g Roebuck Mushroom Dry Powder 0.1g Chaga Extract 0.03g 89 ± 16 211 ± 11 62 ± 5 81 ± 2 192 ± 15 192 ± 25

     Intensity was not significantly different in all the spheres, hardness was the highest in Example 2, but the control group showed similar values, and cohesiveness, elasticity, adhesiveness and crushing were lower than those of the control. In Example 1, the case was excellent in the overall texture.

Process diagram of the present invention

Claims (5)

In the manufacture of bread, the bread is prepared by adding either the mushroom extract or the hard fiber extract and either the soft mushroom powder or the hard mushroom extract, or both the soft mushroom powder and the hard mushroom extract, together with the mushroom extract and the dietary fiber remaining after the extraction. Composition and preparation method The method of claim 1, wherein the soft mushrooms include roe deer mushrooms, leaf mushrooms, agaricus, thirsty mushrooms, shiitake mushrooms, and hard mushrooms are chaga mushrooms, situation mushrooms and ganoderma lucidum bread. The zinnia mushroom extract used in claim 1 is pulverized dried matsutake mushroom, extracted 8-24 hours in water of 40-80C to obtain an extract, the solids remaining after extraction is immersed in pH 9-12 for 4-12 hours and extracted Warm water and alkaline extraction process to obtain a mixed extract by washing with water; In addition, the remaining solids after the extraction process is characterized in that the extraction process to obtain the extract by immersing for 5 to 24 hours at 40-90% alcohol and then separated and recovered, the dietary fiber of the flower mushroom is a residual solid after the extraction process Composition and manufacturing method of bread having the characteristics of dietary fiber powder obtained by pulverizing with a blender and drying in a dryer at a temperature of 40-80 degrees The soft mushroom powder of claim 2 used in claim 1 is a process for making a dry powder pulverized into 30-200 mesh, the extract of the hard mushroom extracts the pulverized powder at a temperature of 40-80 degrees for 12-24 hours Composition and manufacturing method of bread having characteristics of extraction manufacturing process Flower mushroom extract is about 0.01 ~ 1.0% with respect to wheat flour 100 as the base material of claim 1; Dietary fiber of the blossom mushroom was 0.1-1.0%; Soft mushroom powder was 1.0-5.0%; Extract of hard mushrooms is composed of 0.01-1.0% by weight, the composition and method of manufacturing bread, characterized in that the total weight of the extract of the mushrooms 0.02% -2.0%

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