THE FUNCTIONAL BREAD COMPOSITION AND ITS PRODUCING METHOD ADDED CAULIFLOWER MUSHROOM

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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.