• 한국식품과학회지
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• 제30권6호
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• pp.1373-1380
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• 1998

건조한 버섯분말(느타리, 표고)을 밀가루에 3, 5, 7% 첨가하여 반죽의 리올로지와 생면의 품질특성에 미치는 영향을 조사하였다. 느타리와 표고버섯은 0.04에서 $500\;{\mu}m$까지 비교적 큰 입자분포를 보여 밀가루 입자와는 큰 차이를 보였다. 아밀로그래프상의 호화 개시온도는 버섯분말의 첨가량이 증가함에 따라 점차 증가하였으나, 최고, 최종점도 및 setback는 감소하였다. 패리노그래프상의 수분흡수율 및 반죽형성시간은 버섯분말의 첨가량이 증가함에 따라 점차 증가하였으나 반죽의 안정도는 느타리버섯의 첨가에 의해 감소되었고 표고버섯의 첨가에 의해 증가하였다. 색도는 버섯분말첨가 밀가루 뿐만 아니라 생면에서 식용버섯의 첨가에 따라 L값이 크게 감소하였고 a와 b값은 증가하였다. 생면의 조리후 중량 및 부피는 버섯분말 첨가에 의해 감소하였으며 국물의 탁도는 증가하였다. 조리면의 텍스쳐 측정 결과, 견고성, 응집성, 씹는감, 절단력은 느타리버섯의 첨가에 의해 크게 감소되었으나 표고버섯의 첨가에 의해서는 증가를 보였다. 조리면의 관능검사 결과, 느타리버섯은 3%, 표고버섯은 5% 수준의 첨가시료에서 가장 좋은 품질특성을 나타내었다.

• Preventive Nutrition and Food Science
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• 제10권3호
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• pp.214-218
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• 2005

Breads were prepared from wheat flour supplemented with oyster mushroom (Pleurotus ostreatus) powder, and effects of the supplementation of oyster mushroom powder on dough rheology and bread quality were examined. The initial pasting temperature in viscoamylograph increased, but peak and final viscosities decreased with the increased amount of oyster mushroom powder. The gradual increase of water absorption, dough development time and mixing tolerance index, and decrease of dough stability with the increased amount of oyster mushroom powder were obtained by farinographs. The supplementation of oyster mushroom powder had an effect on the bread making, resulting in an increase of loaf weight and a decrease of loaf volume. The rough and coarse crumb texture with dark color was observed with the increased amount of oyster mushroom powder. The firmness of bread crumb containing oyster mushroom powder was increased during storage periods. Sensory evaluation revealed that the addition of $1\%$ oyster mushroom powder could be supplemented to make an acceptable quality of bread.

• 한국조리학회지
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• 제13권4호
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• pp.119-127
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• 2007

Pine mushroom is excellent for its unique smell, nutrients and functional factors. The quality characteristics of Demi-glace sauce made from pine mushrooms that have not been used despite their value as good ingredients and mushrooms that have been added to various kinds of sauce were examined by differing pine mushroom and mushroom powder in stock. The more pine mushroom and mushroom powder was added, the content of minerals increased; however, the content of moisture decreased. Overall, viscosity was increased. The content of each mineral varied in proportion to pine mushroom and mushroom powder contents level. Sensory evaluation of pine mushroom added to demi-glace sauce showed difference in sweetness, savory taste overall. 0.2% addition of sweetness, 0.3% addition of savory taste, 0.2% and 0.3% addition of overall acceptability appeared as the best estimation. Specially, 0.2% addition was the highest in salty taste and color. As the two mushroom powder contents was increased, tastes of demi-glace sauce were not increased; rather, the appropriate amount of addition existed.

• 한국식생활문화학회지
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• 제27권2호
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• pp.202-210
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• 2012

The purpose of this study was to bake sweet rice muffins with oak mushroom ($Lentinus$ $edodes$) powder. The process included substituting sweet rice flour for cake flour and adding oak mushroom powder. This study determined the optimal mixing conditions of oak mushroom muffins by adjusting the amounts of oak mushroom powder, whole eggs, and soybean oil. The mixing conditions for the oak mushroom muffins included 3 categories: oak mushroom powder (X1), whole eggs (X2), and soybean oil (X3) by Central Composite Design (CCD) which was optimized by Response Surface Methodology (RSM). Oak mushroom muffin formulation was optimized using rheology. Yellowness (p<0.001) and redness (p<0.05) displayed a linear model pattern, whereas lightness (p<0.05) was represented by a quadratic model. Among the sensory properties, variables that appeared to show significant values such as appearance (p<0.5), texture (p<0.5), and overall quality (p<0.5) were used to identify optimums. The result of mechanical properties showed significant values in gumminess (p<0.5) and chewiness (p<0.5). The numerical and graphical methods used in this study determined that the optimum formulation for oak mushroom powder sweet rice muffins was 8.75 g of oak mushroom powder, 235.95 g of whole eggs, and 19.93 g of soybean oil.

• 한국식품저장유통학회지
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• 제10권2호
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• pp.187-191
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• 2003

검은버섯분말 3, 5, 7%를 첨가하여 국수를 제조한 후 품질을 분석해 련 결과 최고점도와 최종점도 및 노화도는 무처리보다 버섯첨가구에서 모두 낮은 값을 나타내었으며 첨가량이 증가할수록 낮아지는 경향을 나타내었다. 버섯분말첨가량이 증가함에 따라 수분흡수율은 약간 증가하였다. 색도는 버섯분말의 첨가량이 증가함에 따라 분말, 반죽, 국수등 모든 처리구에서 명도는 낮아졌으며, 적색도와 황색도는 증가하는 것으로 나타났다. 버섯국수 조리후 중량과 부피는 버섯분말 첨가량이 증가할수록 감소하였으며 국물의 탁도는 감소하였다. 조리면의 물성 측정 결과 버섯분말 첨가량이 증가함에 따라 경도와 부착성은 감소하였으며 응집성은 감소하였다. 조리한 국수의 관능검사 결과, 버섯분말 3∼5%첨가국수에서 높은 값을 나타내어 무첨가 국수보다 우수하였다.

• 한국조리학회지
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• 제6권3호
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• pp.281-289
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• 2000

By adding mushroom powder in baking white bread all the edible ingredients and numerous effectiveness of green tea can be consumed completely and the beautiful natural colors of green tea can result the variety of colors of cookies and breads. In this thesis, I used sensory evaluation and mechanical test to decide the appropriate amount of mushroom powder added in baking white bread among the ratios of 1%, 2%, 3%, 4%, 5% of mushroom powder relative to flour. I find the followings. In sensory evaluation. the color of white bread resulted from the addition of mushroom powder was most attractive in The 3% mixtures tasted most salty and other than this mixtures made no differences in salty tastes. The 3% mixture tasted most sweet and the same mixture resulted best in astringent taste. On the other hand, the overall test agreed almost with the sensory tests and there were some significant differences when p< 0.05. In summing up the above findings of our investigations, the 3% mixture of mushroom powder produces the best white Bread.

• 한국식품영양과학회지
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• 제33권4호
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• pp.716-722
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• 2004

국내산 새송이 버섯을 스폰지 케이크 제조에 이용하고자 열풍건조와 동결건조로 각각 가공된 두 가지 새송이 버섯 분말을 케이크 배합비에 3%, 5% 및 7%의 비율로 첨가하여 케이크의 품질에 어떤 영향을 미치는지 알아보았다. 반죽의 비중과 점도 및 그에 따른 최종 케이크 품질 물리적 및 관능적 특성을 조사하였다. 이들의 결과에서 건조방법이 다른 두 종류의 버섯 분말의 첨가 비율이 증가함에 따라 케이크 반죽 비중 및 점도는 증가하였고, 케이크의 부피와 높이는 오히려 감소하는 경향을 나타내었다. 색상은 새송이 버섯 분말의 첨가에 따라 표면과 내부의 색깔을 모두 어둡게 하였으며, 조직감은 새송이 버섯 분말의 첨가 증가에 따라 경도가 증가하였다. 새송이 버섯 건조방법이 스폰지 케이크의 관능검사에 미치는 영향에서는 버섯 분말 3%와 5% 첨가구가 버섯 분말을 첨가하지 않은 대조구에 비하여 높은 기호도를 나타내었다.

• 한국축산식품학회지
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• 제38권4호
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• pp.768-779
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• 2018

Chicken meat is a low-fat and high-protein food and consumption of chicken meat has been increasing globally. Various food ingredients are widely added for their specific purpose to processed chicken meat. Nonetheless, concerns about the association between high sodium intake and various diseases as well as negative perceptions of artificial additives are increasing. Therefore, in meat products, it is necessary to reduce the amount of salt and to replace artificial additives with natural ingredients. Our aim was to investigate the quality characteristics of low-salt chicken sausages manufactured with the addition of a winter mushroom powder. Sausages was manufactured with sodium pyrophosphate (0.3%) or winter mushroom powder (0%, 0.5% and 1.0%) to ground chicken breast. As a result of addition of the winter mushroom powder to low-salt chicken sausages, pH of the meat batter increased, and the proportion of jelly and melted fat exuded from sausages was reduced. The texture of sausages was softened and lipid oxidation in sausages was inhibited by the winter mushroom powder. This powder did not negatively affect the color and sensory properties of the sausages. According to the results of this study, the winter mushroom powder can serve as a natural ingredient to improve quality of low-salt chicken sausages.

• 한국식품영양학회지
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• 제23권4호
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• pp.549-555
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• 2010

본 연구는 생리활성효과와 더불어 독특한 향기와 맛으로 인해 식용버섯 중 가장 선호도가 높은 송이버섯의 수입량이 최근 급증하고 있고 특히, 냉동 송이버섯의 수입량이 대부분 을 차지하고 있어 이를 효율적으로 활용하기 위한 방안으로 송이 분말을 첨가한 설기떡을 제조하였다. 송이 분말을 첨가한 설기떡의 품질 특성을 측정한 결과, 수분 함량은 송이 분말의 첨가에 따른 유의적인 차이가 나타나지 않았으며, pH는 송이 분말의 첨가량이 증가함에 따라 낮아졌고 당도는 약간 높아졌다. 또한, 송이 분말 첨가 설기떡의 색도는 송이 분말의 첨가량이 증가할수록 명도(L값)는 낮아지고 적색도(a값)와 황색도(b값)이 높아지는 경향을 보였다. 조직감의 특성 중 경도와 응집성, 검성은 송이 분말의 첨가에 따른 유의적인 변화가 나타나지 않은 반면, 탄력성과 부착성은 낮아졌다. 관능 기호도는 전반적으로 송이 분말 무첨가구에 비해 송이 분말 첨가구가 우수한 평가를 받았으며, 그 중에서도 3% 송이 분말 첨가구가 외관, 냄새, 조직감, 전반적인 기호도의 항목에서 우수하게 평가되었다. 이로써, 송 이 분말을 첨가한 설기떡의 제조 시에는 쌀가루 양 대비 3% 의 송이 분말을 첨가하는 것이 관능적인 기호도의 측면에서 바람직할 것으로 사료된다.

• 한국식품영양학회지
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• 제33권6호
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• pp.672-680
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• 2020

This study was conducted to effectively supplement vitamin D and increase the consumption of ear mushroom based on the investigation of the quality characteristics of cookies containing ear mushroom supplemented with vitamin D. Cookies were made of 0%, 1%, 3%, and 5% ear mushroom powder treated by ultraviolet B. Increased addition of ear mushroom powder led to a decrease in the bulk density of the dough as well as a spread factor, color value, and hardness of the cookies. There was no significant difference in the loss rate, but the water content of the dough and cookies was increased. The total polyphenol content of cookies added with 1~5% ear mushroom powder was higher than that of the 0%. The DPPH free radical scavenging activity of cookies added with 5% ear mushroom powder (23.8%) was 2 times higher than that of the 0% (10.9%). The vitamin D2 content of cookies added with 5% ear mushroom powder (835.5 ㎍/100 g D.W.) was 44 times higher than that of the 0% (19.0 ㎍/100 g D.W.). Consequently, ear mushroom powder is considered to be suitable for the production of functional cookies because of high values of antioxidant activity and vitamin D2 content.