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Development of tradition-Korean cookies used a functionality mushroom mycelium KCI 등재
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/276166
pp.72-73
We used the linteus and oak-mushroom fungus that were a functionality mushroom, and We developed Korean cookies. Study of Korean cookies development used functionality mushroom mycelium culture rice. The optimal Proper water for culture rice were on 4 hours ideal. The optimal temperature for oak-mushroom mycelial growth of 25℃. The grain inoculum-source was the best in the oak-mushroom. And the lipid inoculum-source was the best in the linteus . Crude protein, crude fat, crude fiber appeared high at general component analysis results culture rice. but difference didn’t happen in crude ash. This culture rice of mushroom fungus contained glucose, sucrose in free sugar of the analysis results. Glucoses appeared high 10-50 degree compare with control at culture rice. This culture rice of mushroom fungus contained oxalic acid, tartaric acid, malic acid in total organic acid of the analysis results. Total organic acid appeared high compare with control at culture rice. K was detected highest during mineral element. Total mineral element content appeared high at linteus (411.86mg%) and oak-mushroom(410.10mg%) culture rice than control(220.80mg%). As a result of having measured chromaticity of culture rice, a L value and a(red color) value appeared high except red rice. Also, b(yellow color) value appeared high at linteus black rice than control. Sensuality evaluation results of the Korean cookies which used culture rice showed for the preference that control was higher.
