NATURAL FERMENTATION SPECIES PRODUCED BY FERMENTING PHELLINUS LINTEUS AND NATURAL FERMENTED BREAD USING SAME

摘要

The present invention relates to a natural fermentation species produced by fermenting Phellinus linteus, and to a natural fermented bread using the same. The natural fermentation species are produced by the following steps: producing a natural fermented liquid by mixing and fermenting 90-110 parts by weight of raisins and 90-110 parts by weight of an extract of fermented Phellinus linteus tea; producing a first natural fermentation species by mixing and fermenting 40-60 parts by weight of the natural fermented liquid, 40-60 parts by weight of hard wheat flour, 140-160 parts by weight of an extract of fermented Phellinus linteus tea, and 3-5 parts by weight of sugar; producing a second fermentation species by mixing and fermenting 90-110 parts by weight of the first the natural fermentation species, 90-110 parts by weight of hard wheat flour, 3-5 parts by weight of sugar, 3-5 parts by weight of salt, and 110-130 parts by weight of the extract of fermented Phellinus linteus tea; and producing a third natural fermentation species by mixing and fermenting 190-210 parts by weight of the second natural fermentation species, 190-210 parts by weight of hard wheat flour, 3-5 parts by weight of sugar, and 3-5 parts by weight of salt.;COPYRIGHT KIPO 2016