CONFECTIONERY CONTAINING GRIFOLA FRONDOSA AND PRODUCING METHOD THEREOF

From the paper

Abstract

A method of manufacturing confectionery containing Grifola frondosa by mixing Grifola frondosa powder, eggs, sugar and salt is provided to give confectionery with excellent effect on protecting the liver and to increase the palatability. Confectionery is prepared by the steps of: kneading 20.5 to 22.8 parts by weight of wheat flour, 0.2 to 2.5 parts by weight of Grifola frondosa powder, 38.2 parts by weight of eggs, 38.2 parts by weight of sugar and 0.5 parts by weight of salt heating the obtained dough and cooling the heated confectionery. The confectionery can contain various flavoring materials or natural carbohydrates. The natural carbohydrates contain monosaccharide such as glucose, fructose and the like, disaccharide such as maltose, sucrose and the like, polysaccharide such as dextrin, cyclodextrin and sugar alcohol such as xylitol, sorbitol, erythritol and the like.