Manufacturing process of functional bread cookie pie cake and desserts using Hongkuk Koji of Monascus anka

摘要

PURPOSE: A method of producing a food product such as functional bread, cookies, pie, cake and desserts using solid or liquid Monascus anka is provided. The food product has the characteristic flavor and color of Monascus anka. CONSTITUTION: To produce the functional bread, cookies, pie, cake and desserts, 15% by weight of Monascus anka is used, based on the raw material. For an example, 1,000g of hard wheat flour, 100 to 150g of sugar, 15 to 20g of salt, 30g of yeast, 2 to 4 eggs, 100 to 180g of margarine, 40 to 50g of skim milk powder and 415 to 580ml of milk are kneaded with 0 to 150ml of liquid Monascus anka at 27deg.C. The mixture is fermented for 50min at 24 to 26deg.C first and followed by for 40min at 38deg.C and then baked for 40min in an oven at 200deg.