KR100806218B1 - How to make vitamin bread - Google Patents
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- KR100806218B1 KR100806218B1 KR1020060067248A KR20060067248A KR100806218B1 KR 100806218 B1 KR100806218 B1 KR 100806218B1 KR 1020060067248 A KR1020060067248 A KR 1020060067248A KR 20060067248 A KR20060067248 A KR 20060067248A KR 100806218 B1 KR100806218 B1 KR 100806218B1
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
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- A—HUMAN NECESSITIES
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- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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Abstract
본 발명은 비타민 빵의 제조방법에 관한 것으로서, 더욱 상세하게는 비타민나무(sea buckthorn)의 잎을 온수(溫水)에 우려낸 물로 빵을 제조하여 빵의 향미(香味)가 좋으면서도 비타민과 같은 각종 영양분이 풍부하여 국민의 건강증진에 이바지할 수 있도록 한 발명에 관한 것이다.The present invention relates to a method of manufacturing a vitamin bread, and more particularly, to produce bread with water in which the leaves of a vitamin buckwheat (sea buckthorn) are soaked in hot water, and the flavor of the bread is good, It is related to the invention which is rich in nutrients and can contribute to the health promotion of the people.
전술한 본 발명은, 비타민나무(sea buckthorn)에서 잎을 채취하여 깨끗한 물로 세척하는 단계; 세척된 비타민나무의 잎과 줄기를 건조실에 투입하여 50∼60℃을 열풍을 부여하여 2∼3시간 건조시키는 단계; 건조된 비타민나무의 잎 0.6∼1중량％를 50∼60℃의 온도를 유지하는 깨끗한 온수 99∼99.4중량％에 투입하여 14∼16 시간 동안 비타민나무의 잎에서 영양소 성분들이 우러나도록 하는 단계; 영양소 성분들이 함유된 물을 고운 체로 걸러 비타민나무의 잎들을 제거하는 단계; 비타민나무 잎에서 우러난 물 4∼6중량％를 곡물가루 47∼51중량％, 버터 6∼8중량％, 꿀가루 6∼8중량％, 이스트 1∼2중량％, 소금 0.8∼1.2중량％, 생(生) 콩가루 0.6∼0.8중량％, 물 28∼30중량％와 고르게 혼합하는 단계; 고르게 혼합된 재료들을 반죽기에 투입하여 고르게 혼합하면서 재료들을 충분하게 반죽하는 단계; 반죽물을 빵의 크기대로 성형하는 단계; 성형물을 발효실에 투입하여 온도 34∼37℃, 습도 84∼86％의 조건을 부여하여 45∼50분간 발효시키는 단계; 발효가 완료된 성형물을 오븐에 넣고 190∼210℃의 온도를 부여하여 9∼15분간 구워서 빵을 완성하는 단계로 이루어진 것을 특징으로 하는 비타민 빵의 제조방법에 의하여 달성될 수 있는 것이다.The present invention as described above, the step of taking a leaf from the vitamin (sea buckthorn) and washing with clean water; Putting the washed leaves and stems of the vitamin tree into a drying chamber and applying hot air at 50 to 60 ° C. for drying for 2 to 3 hours; Adding 0.6-1% by weight of the dried leaves of vitamin tree to 99-99.4% by weight of clean hot water maintaining a temperature of 50-60 ° C. to nutrient components from the leaves of the vitamin tree for 14-16 hours; Filtering the water containing the nutrient components finely to remove the leaves of the vitamin tree; From 4 to 6% by weight of water from vitamin leaves, 47 to 51% by weight of cereal flour, 6 to 8% by weight of butter, 6 to 8% by weight of honey powder, 1 to 2% by weight of yeast, 0.8 to 1.2% by weight of salt, fresh (Raw) mixing evenly with 0.6 to 0.8% by weight of soy flour and 28 to 30% by weight of water; Putting the evenly mixed ingredients into the kneader to knead the ingredients sufficiently while mixing them evenly; Molding the dough to the size of bread; Injecting the molded product into the fermentation chamber and subjecting the mixture to a temperature of 34 to 37 ° C. and a humidity of 84 to 86% for 45 to 50 minutes; The fermentation is completed by putting the molded product into the oven and give a temperature of 190 ~ 210 ℃ to bake for 9 to 15 minutes to complete the bread can be achieved by the method of producing a vitamin bread.
빵, 비타민나무, 잎, 곡물가루, 버터, 꿀가루, 이스트 Bread, Vitamins, Leaves, Grain Flour, Butter, Honey Powder, Yeast
Description
도 1은 본 발명에 의한 비타민 빵의 제조과정을 공정별로 순차적으로 나열한 제조공정도,1 is a manufacturing process diagram sequentially listing the manufacturing process of the vitamin bread according to the present invention,
도 2는 본 발명에 의한 비타민 빵의 제조과정의 다른 실시예를 순차적으로 나열한 제조공정도.Figure 2 is a manufacturing process diagram sequentially listing another embodiment of the manufacturing process of the vitamin bread according to the present invention.
본 발명은 비타민 빵의 제조방법에 관한 것으로서, 더욱 상세하게는 비타민나무(sea buckthorn)의 잎을 온수(溫水)에 우려낸 물로 빵을 제조하여 빵의 향미(香味)가 좋으면서도 비타민과 같은 각종 영양분이 풍부하여 국민의 건강증진에 이바지할 수 있도록 한 발명에 관한 것이다.The present invention relates to a method of manufacturing a vitamin bread, and more particularly, to produce bread with water in which the leaves of a vitamin buckwheat (sea buckthorn) are soaked in hot water, and the flavor of the bread is good, It is related to the invention which is rich in nutrients and can contribute to the health promotion of the people.
일반적으로 빵은 곡물가루에 소금, 꿀가루, 기름, 베이킹파우더나 이스트를 혼합한 후 반죽하여 부풀려 굽거나 찐 음식으로 서양 사람들이 주식으로 사용하는 것이나 현대에는 한국인도 주식 내지는 부식으로 널리 이용되는 것이다.In general, bread is salt, honey powder, oil, baking powder or yeast mixed with flour, then swelled, baked or steamed. It is used by Western people as a staple food. .
그러나, 전술한 바와 같이 빵은 주식으로 사용되는 것이므로 빵의 종류에 따라 제조과정이 조금씩 다르긴 하나 별 특징이 없이 제조되는 것으로서 보다 다양함과 특이함을 추구하는 현대 소비자들의 구매욕구를 충족시켜 줄 수 없었다.However, as mentioned above, since bread is used as a stock, the manufacturing process is slightly different depending on the type of bread, but it is manufactured without any special features, and it can satisfy the purchasing needs of modern consumers who pursue more variety and uniqueness. There was no.
더욱이, 빵에는 신선한 야채에서 얻을 수 있는 비타민과 같은 다양한 영양소를 얻을 수 없었을 뿐 아니라 보다 특이한 향미(香味)나 풍미를 느낄 수 있는 고품질의 빵을 제공할 수 없었다.Moreover, bread could not obtain a variety of nutrients, such as vitamins from fresh vegetables, but could not provide high-quality bread with a more unusual flavor or flavor.
본 발명은 상기한 문제점을 감안하여 창안한 것으로서, 그 목적은 비타민나무(sea buckthorn)의 잎을 온수(溫水)에 우려낸 물로 빵을 제조하여 빵의 향미(香味)가 좋으면서도 비타민과 같은 각종 영양분이 풍부한 고품질의 빵을 제공함에 있는 것이다.The present invention has been made in view of the above-described problems, and its object is to produce bread with water soaked in the leaves of a vitamin tree (sea buckthorn) in hot water, and the flavor of the bread is good, It is to provide high-quality bread rich in nutrients.
상기한 목적을 달성하기 위한 본 발명의 특징은, 비타민나무(sea buckthorn)에서 잎을 채취하여 깨끗한 물로 세척하는 단계; 세척된 비타민나무의 잎과 줄기를 건조실에 투입하여 50∼60℃을 열풍을 부여하여 2∼3시간 건조시키는 단계; 건조된 비타민나무의 잎 0.6∼1중량％를 50∼60℃의 온도를 유지하는 깨끗한 온수 99∼99.4중량％에 투입하여 14∼16 시간 동안 비타민나무의 잎에서 영양소 성분들이 우러나도록 하는 단계; 영양소 성분들이 함유된 물을 고운 체로 걸러 비타민나무의 잎들을 제거하는 단계; 비타민나무 잎에서 우러난 물 4∼6중량％를 곡물가루 47∼51중량％, 버터 6∼8중량％, 꿀가루 6∼8중량％, 이스트 1∼2중량％, 소금 0.8 ∼1.2중량％, 생(生) 콩가루 0.6∼0.8중량％, 물 28∼30중량％와 고르게 혼합하는 단계; 고르게 혼합된 재료들을 반죽기에 투입하여 고르게 혼합하면서 재료들을 충분하게 반죽하는 단계; 반죽물을 빵의 크기대로 성형하는 단계; 성형물을 발효실에 투입하여 온도 34∼37℃, 습도 84∼86％의 조건을 부여하여 45∼50분간 발효시키는 단계; 발효가 완료된 성형물을 오븐에 넣고 190∼210℃의 온도를 부여하여 9∼15분간 구워서 빵을 완성하는 단계로 이루어진 것을 특징으로 하는 비타민 빵의 의 제조방법에 의하여 달성될 수 있는 것이다.Features of the present invention for achieving the above object, the step of collecting the leaves from the vitamin (sea buckthorn) and washing with clean water; Putting the washed leaves and stems of the vitamin tree into a drying chamber and applying hot air at 50 to 60 ° C. for drying for 2 to 3 hours; Adding 0.6-1% by weight of the dried leaves of vitamin tree to 99-99.4% by weight of clean hot water maintaining a temperature of 50-60 ° C. to nutrient components from the leaves of the vitamin tree for 14-16 hours; Filtering the water containing the nutrient components finely to remove the leaves of the vitamin tree; 4 to 6% by weight of water from the leaves of the vitamin tree is 47 to 51% by weight of cereal flour, 6 to 8% by weight of butter, 6 to 8% by weight of honey powder, 1 to 2% by weight of yeast, 0.8 to 1.2% by weight of salt. (Raw) mixing evenly with 0.6 to 0.8% by weight of soy flour and 28 to 30% by weight of water; Putting the evenly mixed ingredients into the kneader to knead the ingredients sufficiently while mixing them evenly; Molding the dough to the size of bread; Injecting the molded product into the fermentation chamber and subjecting the mixture to a temperature of 34 to 37 ° C. and a humidity of 84 to 86% for 45 to 50 minutes; The fermentation is completed by putting a molded article in the oven to give a temperature of 190 ~ 210 ℃ to bake for 9 to 15 minutes to complete the bread can be achieved by the method of producing a vitamin bread.
이하, 상기한 목적을 달성하기 위한 바람직한 실시예를 첨부된 도면에 의하여 상세히 설명하면 다음과 같다.Hereinafter, described in detail by the accompanying drawings a preferred embodiment for achieving the above object is as follows.
실시예Example
도 1의 제조공정도에서 도시한 바와 같이, 비타민나무(sea buckthorn)에서 잎들을 채취하여 깨끗한 물에 세척하였다.As shown in the manufacturing process of Figure 1, the leaves were taken from the vitamin (sea buckthorn) and washed in clean water.
이어서, 세척된 비타민나무의 잎을 건조실에 투입하여 50∼60℃을 열풍을 부여하여 약 2시간 건조시켰다.Subsequently, the leaves of the washed vitamin trees were put in a drying room, and hot air was applied at 50 to 60 ° C., followed by drying for about 2 hours.
이어서, 건조된 비타민나무의 잎 300g을 50∼60℃의 온도를 유지하는 깨끗한 온수 40리터에 투입하여 15시간 동안 두었더니 비타민나무의 잎에서 영양소 성분들이 우러나 비타민과 같은 다양한 영양소가 고르게 함유된 물을 얻을 수 있었다.Subsequently, 300 g of dried leaves of the vitamin tree were put in 40 liters of clean hot water maintained at a temperature of 50 to 60 ° C., and left for 15 hours. The leaves of the vitamin tree contained nutrients, which contained various nutrients such as vitamins. Could get
이어서, 영양소 성분들이 함유된 물을 약 400메시의 입도를 갖는 고운 체로 걸러 비타민나무 잎을 제거하였더니 영양소가 풍부한 맑은 물을 얻을 수 있었다.Subsequently, the water containing the nutrient components was filtered through a fine sieve having a particle size of about 400 mesh to remove the vitamin tree leaves, thereby obtaining clear water rich in nutrients.
이어서, 비타민나무 잎에서 우러난 물 100g을 곡물가루 1,000g, 버터 140g, 꿀가루 140, 이스트 30g, 소금 20g, 생(生) 콩가루 15g, 물 600g과 고르게 혼합하였다.Subsequently, 100 g of water from the leaves of the vitamin tree was evenly mixed with 1,000 g of grain flour, 140 g of butter, 140 of honey powder, 30 g of yeast, 20 g of salt, 15 g of raw soy flour, and 600 g of water.
이어서, 고르게 혼합된 재료들을 반죽기에 투입하여 고르게 혼합하면서 재료들이 충분하게 반죽되도록 하였다.The evenly mixed materials were then fed into a kneader to ensure that the ingredients were sufficiently kneaded while mixing evenly.
상기 반죽기는 교반날개로 용기 안의 물질을 서서히 휘저어 섞는 통상의 교반암형 반죽기를 사용하였고, 반죽기의 회전속도를 조절하여 저속 2분, 중속 3분, 고속 4분, 약 9분간 반죽하였다.The kneading machine used a conventional stirring arm kneader to stir the material in the container with a stirring blade, and kneading by adjusting the rotation speed of the kneader 2 minutes, medium speed 3 minutes, high speed 4 minutes, about 9 minutes.
이어서, 반죽물을 필요한 크기로 잘라내어 빵의 크기대로 성형하였다.The dough was then cut to the required size and shaped to the size of the bread.
이어서, 성형물을 발효실에 투입하여 온도 34∼37℃, 습도 84∼86％의 조건을 부여하여 45∼50분간 발효시켰다. 상기 발효단계에 의하여 성형물의 부피가 170∼180％정도 부풀려졌다.Subsequently, the molded product was put into a fermentation chamber, and fermented for 45 to 50 minutes under conditions of a temperature of 34 to 37 ° C and a humidity of 84 to 86%. By the fermentation step, the volume of the molded product was inflated by about 170 to 180%.
이어서, 발효가 완료된 성형물을 오븐에 넣고 190∼210℃의 온도를 부여하여 9∼15분간 구워서 빵을 완성할 수 있었다.Subsequently, the molded product, which had been fermented, was placed in an oven, and a temperature of 190 to 210 ° C. was baked for 9 to 15 minutes to complete bread.
한편, 경우에 따라서는 상기 빵의 성형단계에서 성형물의 내부에 단팥이나 크림과 같은 속을 넣을 수도 있고, 속에는 야채나 과일이 첨가되도록 하여 속을 넣는 단계가 더 포함되도록 할 수도 있다. 상기 속과 성형물은 1 : 1중량％가 되도록 하였다.On the other hand, in some cases, in the forming step of the bread may be put inside the molding, such as sweet red beans or cream, or the inside of the vegetable or fruit may be added to the step of adding the inside. The inside and the molded product were to be 1: 1 wt%.
전술한 제조과정을 통해 완성된 비타민 빵에는 인체에 유용한 10여종의 필수 아미노산, 단백질 및 탄수화물이 함유되어 영양분이 풍부할 뿐 아니라 비타민나무의 잎에서 우러난 각종 비타민과 무기질 성분들이 다량 포함되어 영양분이 고르게 함유된 고품질의 빵을 제공할 수 있는 것이므로 국민들의 건강을 증진시킬 수 있을 뿐 아니라 비타민나무의 잎에 포함된 그윽한 향미(香味)가 구수한 빵의 향미와 잘 어우러져 보다 맛있는 빵을 제공할 수 있는 것으로서 비타민 빵의 대외 경쟁력을 최대한 높여줄 수 있는 등의 이점이 있는 것이다.The vitamin bread completed through the above-mentioned manufacturing process contains 10 kinds of essential amino acids, proteins and carbohydrates useful for the human body, which is rich in nutrients, and contains various vitamins and minerals from the leaves of the vitamin tree. As it can provide high quality breads, it can not only improve the health of the people, but also the delicious flavors of the leaves of the vitamin tree can be combined with the flavors of the breads to provide more delicious breads. Vitamin Bread has the advantage of being able to increase the external competitiveness as much as possible.
한편, 본 발명에서 빵의 주원료로 사용되는 곡물가루는 주로 쌀가루를 사용하였으나 보리가루, 호밀가루, 옥수수가루, 메밀가루들 중에서 어느 하나를 사용할 수도 있다. 경우에 따라서는 상기 곡물가루들 중에서 2종류 이상을 혼합하여 사용할 수 있는 것이므로 본 발명에서는 상기 곡물가루들의 종류에 국한되는 것은 아니다.On the other hand, the grain flour used as the main raw material of the bread in the present invention mainly used rice flour, but may be any one of barley flour, rye flour, corn flour, buckwheat flour. In some cases, two or more kinds of the grain flours may be mixed and used, and thus the present invention is not limited to the kinds of grain flours.
한편, 상기 비타민나무의 특성은 다음과 같다. 즉, 비타민나무(sea buckthorn)는 갈매보리수나무라고도 하며 학명은 Hippophae rhamnoides L./ Rhamnus davurica이고, 보리수과에 속하는 아교목성 식물로 아시아의 히말라야 산맥에 분포하는 희귀성 나무이며 산성, 중성, 염기성의 건조하거나 축축한 토양에 자생하는 식물로 강가나 바닷가 둔덕에서 자라고 꽃이 없이 노란색에서 주홍색에 이르는 타원형의 열매가 열리는 게 특징이다.On the other hand, the characteristics of the vitamin tree are as follows. In other words, the sea buckthorn is also called sea buckthorn and its scientific name is Hippophae rhamnoides L. / Rhamnus davurica. It is a plant that grows wild or in damp soil. It grows on riversides or on beach mounds, and it has yellow flowers to yellow flowers without flowers.
또한, 비타민 나무는 낙엽성 식물이며 높이는 6m이상 자라고, 꽃은 4월에 피며 종자는 8∼9월에 여무는 것으로서 주요성분은 탄닌(tannin), 비타민 C, 비타민 E, 카로틴, 티아민, 리보플라빈 등으로 구성되어 비타민이 풍부하며 다양한 영양소 가 포함되어 있고 향기가 풍부하다.In addition, the vitamin tree is a deciduous plant, grows more than 6m in height, blooms in April and seeds bloom in August to September. It is rich in vitamins, contains various nutrients and is rich in fragrance.
상기 비타민나무의 줄기와 잎에는 4∼5％의 탄닌(tannin)이 포함되어 있어 수렴제나 구충제로도 사용되며 부드러운 줄기와 잎에는 오일(oil)이 포함되어 있고, 오일은 심장병, 습진, 방사선에 의한 손상, 위장질환 등의 치료제로 사용되며, 풍부한 비타민과 무기질이 포함되어 암의 성장을 억제시키는 작용을 한다는 기록이 있으며, 완벽한 비타민 C의 보고로 고급 불포화지방산 풍부할 뿐 아니라 20여 종의 질병에 대해 예방과 치료 효과가 뛰어나고, 장수에 좋은 성분이 100여 종이나 포함되어 있다는 연구 결과가 있다.The stem and leaves of the vitamin tree contain 4 to 5% of tannins, which are also used as astringents or repellents. The soft stems and leaves contain oil, and the oil is used for heart disease, eczema and radiation. It is used as a therapeutic agent for damage caused by gastrointestinal diseases, and it has a record that it contains abundant vitamins and minerals to inhibit cancer growth.It is a complete report of vitamin C. It is rich in higher unsaturated fatty acids as well as 20 kinds of diseases. There is a research showing that there are more than 100 species of ingredients that are excellent for prevention and treatment, and good for longevity.
또한, 캐나다는 국가적 차원으로 비타민 나무를 장려하여 대규모로 경작하고 있고, 캐나다 최고의 식물성 약용 화장품 제약 브랜드에서 비타민나무가 피부점막의 재생력이 높아 노화 방지에 탁월한 성분으로 선정해 제품화하고 있다.In addition, Canada promotes vitamin trees at a national level and cultivates them on a large scale. In Canada, vitamin trees are selected as the best ingredient for preventing aging due to the high regeneration of skin mucous membranes.
삭제delete
이상에서는 본 발명의 바람직한 실시예에 대하여 도시하고 또한 설명하였으나, 본 발명은 상기한 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 본 발명이 속하는 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형 실시가 가능한 것은 물론이고, 그와 같은 변경은 기재된 청구범위 내에 있게 된다.Although the preferred embodiments of the present invention have been illustrated and described above, the present invention is not limited to the above-described embodiments, and the present invention is not limited to the above-described embodiments without departing from the spirit of the present invention as claimed in the claims. Various modifications can be made by those skilled in the art, and such modifications are intended to fall within the scope of the appended claims.
이상이 제조과정에 의하여 완성된 빵에는 인체에 유용한 10여종의 필수 아미노산, 단백질 및 탄수화물이 함유되어 영양분이 풍부할 뿐 아니라 비타민나무의 잎에서 우러난 각종 비타민과 무기질 성분들이 다량 포함되어 영양분이 고르게 함유된 고품질의 빵을 제공할 수 있는 것이므로 국민들의 건강을 증진시킬 수 있을 뿐 아니라 비타민나무의 잎에 포함된 그윽한 향미(香味)가 구수한 빵의 향미와 잘 어우러져 보다 맛있는 빵을 제공할 수 있는 것으로서 비타민 빵의 대외 경쟁력을 최대한 높여줄 수 있는 등의 이점이 있는 것이다.The bread completed by the above manufacturing process contains 10 kinds of essential amino acids, proteins and carbohydrates useful for the human body, which is rich in nutrients, and contains a lot of vitamins and minerals from the leaves of the vitamin tree. As it can provide high quality bread, it can not only improve the health of the people, but also the delicious flavor contained in the leaves of the vitamin tree can be combined with the flavor of the baked bread to provide more delicious bread. There is an advantage, such as to maximize the external competitiveness of bread.
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| KR101045011B1 (en) | 2010-10-22 | 2011-06-30 | 최재홍 | Method for preparing fermentation composition using vitamin tree |
| KR102094116B1 (en) * | 2019-07-15 | 2020-05-04 | 농업회사 법인 주식회사 금호 | Prmix compositions for baking and preparation method of paste using thereby |
| KR102125977B1 (en) * | 2019-05-20 | 2020-06-23 | 최병근 | Method for manufacturing confectionery including schizandra chinensis enzyme syrup and confectionery by the method |
| KR102152608B1 (en) * | 2019-03-18 | 2020-09-07 | 김범안 | Method for manufacturing breads using moringa and breads by the mehtod |
| KR20200145141A (en) | 2019-06-20 | 2020-12-30 | 박성식 | Bread manufacturing method and bread produced by the method |
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| RU2494627C1 (en) * | 2012-04-11 | 2013-10-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Государственный университет-учебно-научно-производственный комплекс" ("Госуниверситет-УНПК") | Grain bread production method |
| KR102125984B1 (en) * | 2019-05-20 | 2020-06-23 | 최병근 | Method for manufacturing breads including schizandra chinensis enzyme syrup and breads by the method |
| KR102347133B1 (en) * | 2021-05-11 | 2022-01-05 | 김희진 | A manufacturing method of fried streusel bread |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101045011B1 (en) | 2010-10-22 | 2011-06-30 | 최재홍 | Method for preparing fermentation composition using vitamin tree |
| KR102152608B1 (en) * | 2019-03-18 | 2020-09-07 | 김범안 | Method for manufacturing breads using moringa and breads by the mehtod |
| KR102125977B1 (en) * | 2019-05-20 | 2020-06-23 | 최병근 | Method for manufacturing confectionery including schizandra chinensis enzyme syrup and confectionery by the method |
| KR20200145141A (en) | 2019-06-20 | 2020-12-30 | 박성식 | Bread manufacturing method and bread produced by the method |
| KR102094116B1 (en) * | 2019-07-15 | 2020-05-04 | 농업회사 법인 주식회사 금호 | Prmix compositions for baking and preparation method of paste using thereby |
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