MANUFACTURING METHOD OF BLUE BREAD USING BLUE FUNGI FERMENTATION

摘要

A manufacturing process of blue bread by using the Penicillium fermentation method is provided to obtain the fermentation effect like the blue cheese from the bread within the short time of 3-4 days. The blue bread is manufactured by inoculating the mycelial culture solution of Penicillium candidum, P. camembertii or P. roquefortii which is the edibility mold into the firstly roasted bread, and culturing it at 10-40 deg. C for 3-6 days. After making the mold bread, it is roasted at 190-230 deg. C for 10-20 minutes and then stored.