KR101402079B1 - Method for preparation of functional walnut steamed bread having blueberry - Google Patents

Abstract

The present invention relates to a method for producing blueberry walnut steamed bread containing blueberry and walnut components.
The method for producing a blueberry walnut steamed bread, which comprises the blueberry and walnut kernel components of the present invention,
Producing a steamed bread cereal; Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread, comprising the steps of: preparing a steamed bun outer shell from the aged steamed outer bread dough; and forming the steamed bread by inserting the steamed bread into the inner portion of the steamed bread outer shell,
Wherein the step of producing the steamed bread is characterized in that steamed bread is prepared by mixing the walnut kernels and the red beans in a weight ratio of 2: 8 by stripping the husks of the walnuts and finely finishing the contents;
The step of preparing the steamed bread outer dough comprises adding 1.9 to 3 wt% of blueberry powder, 4.5 to 8 wt% of sugar, 1.9 to 3 wt% of salt, 3.7 to 6 wt% of butter, 0.9 to 1.5 wt% of butter, 2.1 to 4 wt% of yeast, 14 to 25 wt% of milk and 70 to 90 wt% of water are mixed and kneaded;
The blueberry powder to be mixed with the steamed bread outer dough is frozen at a low temperature and cooled at a temperature of 40 to 50 DEG C for 7 hours or more in a dryer, dried secondarily in a vinyl house,
The dried blueberries are ground to a particle size of 10 탆 or less and pulverized, and then vacuum-packed in a state that the blueberry powder is dried by 80% or more, thereby producing a blueberry walnut steamed bread.
According to the blueberry walnut steamed bread of the present invention,
The walnut kernel is included as the main component of the steamed bread so that it has a new flavor, flavor and texture compared to ordinary steamed bread. Furthermore, it contains a blueberry ingredient in the steamed bread crust and has a characteristic purple color. There is an excellent effect in terms of.
In addition, the blueberry walnut steamed bread according to the present invention can naturally eat the physiologically active ingredient of blueberry and walnut, so that it can be expected to have a beneficial effect on general consumers' health.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for preparing a blueberry walnut steamed bread,

The present invention relates to a process for producing blueberry walnut steamed bread, and more particularly, to a process for producing blueberry walnut steamed bread, in which blueberry powder containing various nutrients beneficial to the human body is included in the main component of the steamed bread husk, The present invention relates to a method of manufacturing an improved type of blueberry walnut steamed bread which allows a general consumer to naturally eat the steamed bread and nourish the ingredients beneficial to the human body possessed by the blueberry and the walnut ingredients.

Steamed bread is a kind of snack made by putting steamed buns made of red beans into the inside of the bread crumbs of wheat flour, which is cooked by steam steamed without using an oven. It is a kind of snack that Koreans easily ingest.

Steamed bread is composed of a shell and a cow. Usually, water is added to a mixture of wheat flour, sugar, rice wine and yeast, and the batter is aged and fermented to prepare a steamed bread crust. The beans are washed, boiled, And the steamed bread is aged for a certain period of time and then steamed.

As such, steamed bread is a food made mainly of flour and red beans, and its taste is generally uniform. Therefore, there is a need to develop a steamed bread to satisfy various consumers' preferences.

In this connection, pine needle extract (Japanese Patent Laid-Open No. 10-2001-91281), amber (Japanese Patent Laid-Open No. 10-2004-70855), milk (registered patent No. 10-465284), jujube medicinal extract 10-526777), green tea (registered patent No. 10-666054), Audi and Angelica (registered patent No. 10-963480), and the like have been developed.

However, even though the steamed bread having the new material as described above, the main ingredient of the steamed bread is mostly composed of only red beans and only new materials are added thereto.

Therefore, there is still a need to develop a new steamed bread which does not use only red beans in order to satisfy consumers' various tastes.

Blueberries (Vaccinium spp.) Are plants belonging to the genus Ericacear and Vaccinium. They are perennial vegetation that grows well in acidic soil at a temperature of 15 ~ 21 ℃ and pH 4.5 ~ 5.5. It is divided into highbush blueberry, lowbush blueberry and rabbiteye blueberry, which are used as fruits after picking the blueberry fruit which is ripe in summer.

Blueberries are the fruit of attention in Korea, and the effect of physiological effects on the human body has already been well known.

Studies on blueberries have reported active oxygen radical absorption effects of phenolic compounds in fruits, antioxidative effects, antioxidative effects or diuretic effects, and various studies on antimicrobial and anticancer activities have been carried out.

It is known that blueberry has excellent antioxidant ability and has various functions to belong to the top ten super foods of American Time magazine.

Especially, it has excellent antioxidant ability because it contains a lot of anthocyanins, and various health functional effects such as improvement of eyesight, prevention of cancer and heart disease and urinary tract infection, decline of memory and decrease of exercise capacity are known.

It is also considered to be one of the antioxidant foods that have a disease-preventing effect because of abundant pytochemical components such as phenolic acid, anthocyanin, resveratrol and flavonoid. Other stiben compounds, fiber, vitamin A and C , Minerals, etc. It is known that the content of fat and sodium is low.

The blueberries having the above advantages are difficult to be stored because they are shipped at the same time as other fruits. Therefore, some of the blueberry fruits are mainly frozen and used as frozen fruits or in various forms such as blueberry juice, shochu, , And it is difficult to use it as a blueberry raw material.

BACKGROUND OF THE INVENTION [0002] In recent years, there has been a proliferation of foods containing functional materials as health supplements for maintaining health, while improving living standards and promoting wellness for maintaining health through food or food after alternative medicine is widely known.

In addition to being used for reproduction or cryopreservation, blueberry fruits with these functional characteristics can be used as processed products such as jams, juices and wines, or recently, research results on the health effect of blueberries have been continuously announced, And the like are being actively developed.

In addition, studies on blueberries have been limited to pharmaceuticals and pigments, and studies for using blueberries as food materials have not yet been activated.

Examples of utilizing blueberries for food include fermented vinegar and beverage composition (registered patent No. 10-911108), blueberry peel (registered patent No. 10-895629), fermented wine (registered patent No. 10-883862) Japanese Patent Application No. 10-2010-113211), mung bean paste (patent No. 10-2011-1056), noodle (application No. 10-2011-1054), jelly (registered patent No. 10-1156625) , And tea beverages (No. 10-2008-7000523). However, there has not yet been an example of using blueberry as a main ingredient in steamed bread.

On the other hand, the walnut refers to the fruit of the walnut tree. The walnut bark is used as food for a lot of fat and taste, and it is used as medicine for the treatment of constipation, cough, and detoxification of copper poison .

Helps reduce blood pressure, lower blood cholesterol, maintain arterial elasticity, prevent arteriosclerosis, promote aging and metabolism, and help with skin and tonic effects by minerals and vitamin B1 .

Particularly, walnuts contain an unsaturated fatty acid called omega-3, and it is known that ingestion of walnuts protects the blood vessel wall through omega-3 and controls heart beat, thereby preventing heart disease. The omega-3 Is not made in the body, so it must be consumed through food. The recommended daily amount of walnuts for adults is about 2 walnuts.

In addition, walnut lecithin is also beneficial to improve memory, so candidates must eat as a must eat walnuts in the spotlight, walnuts containing these walnuts are also popular as a health food.

Walnut cookies are generally made by slicing or grinding the husks of peeled walnuts, mixing them with wheat flour, and then baking them in a walnut egg shape. Usually, the bread is made by adding a bean jam to the inside of the walnut cookies, .

In recent years, consumers are increasingly interested in health promotion through ingestion of food, and there is a growing tendency to prefer functional foods rich in nutrients beneficial to various human bodies even if they are traditional food.

Most conventional walnut confectionery is a popular product for consumers, but it has a problem in that it is far below the expectation of consumers who want rich nutrients and various flavors.

(1) Korean Patent No. 10-659225 "Method for producing steamed bread containing pumpkin and rice flour" (2) Korean Patent No. 10-586445 "Green tea steamed bread and its manufacturing method & (3) Korean Patent No. 10-770038 "Method for producing rice steamed bread" (4) Korean Patent No. 10-1047330 "Method for producing rice steamed bread & (5) Korean Patent No. 10-1151714 "Method for producing steamed bread" (6) Korean Patent No. 10-666054 "steamed bread containing guava plant ingredients and preparation method" (7) Korean Patent No. 10-963480 "Oddi-steamed bread & (8) Korean Patent No. 10-938472 "Method for manufacturing steamed bread using herbal medicine material" (9) Korean Patent No. 10-1063169 "Method for preparing vegetable fried rice steamed bread" (10) Korean Patent No. 10-1063165 "Method for producing dim sum steamed bread" (11) Korean Registered Patent No. 10-1063166 "Preparation method of kochujang bibim fried rice steamed bread & (12) Korean Registered Patent No. 10-1056792 "Preparation method of red pepper sauce steamed bread & (13) Korean Patent Publication No. 10-2012-51882 "seasoned food based on blueberry" (14) Korean Patent Laid-Open No. 10-2012-79712 "Method for producing blueberry mung bean paste" (15) Korean Patent Laid-Open No. 10-2012-79710 entitled "Method of producing noodles for blueberry noodles"

The present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a method for producing blueberry walnut steamed bread,

The steamed bun is made up of the walnut kernel, and the steamed bread crust contains the blueberry ingredient. When the steamed bun is eaten, the taste and flavor of the texture and walnut kernel crushed by the walnut kernels contained in the steamed bun, It is another object of the present invention to provide a method for producing blueberry walnut steamed bread which is preferable in terms of nutritional aspect and sensory preference of steamed bread by making the appearance of steamed bread by berry to have purple color and having a unique color appearance.

The object of the present invention is to produce a blueberry walnut steamed bread having excellent antioxidative effect, anti-inflammatory effect, anti-aging effect and prevention of heart disease by containing walnut and blueberry in steamed bread.

It is another object of the present invention to produce a blueberry walnut steamed bread which has an inherent taste, aroma, and texture of blueberries and walnuts, while maintaining the original taste of steamed bread, and having excellent taste and flavor.

In addition, the present invention aims to produce a walnut steamed bread having a purple color peculiar to blueberry and having a very beautiful color feeling and having a luxurious atmosphere.

According to the above object of the present invention, there is provided a process for producing a nutritional composition, which comprises using a blueberry and a walnut which are excellent in functional ingredients, to have a texture and a taste of a walnut kernel crumbled by walnut kernels contained in a steam room, The present invention also provides a method for producing a blueberry walnut steamed bread having a unique color tone on the appearance and giving a desirable blueberry walnut steamed bread in terms of nutritional aspects and sensual preference of steamed bread.

In order to achieve the above object, the present invention provides a steamed bread formed by putting cow into a shell, wherein the cow contains walnut kernels.

Also, the present invention provides a blueberry walnut steamed bread characterized in that the walnut kernel content is 5 to 10% by weight of the whole steamed bread.

In addition, the present invention provides a blueberry walnut steamed bread characterized in that the blueberry powder is contained in 1 to 2 wt% of the whole steamed bread in the steamed bread crust.

The present invention relates to a process for producing steamed bread, Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread, comprising the steps of: preparing a steamed bun outer shell from the aged steamed outer bread dough; and forming the steamed bread by inserting the steamed bread into the inner portion of the steamed bread outer shell,

Wherein the step of producing the steamed bread is characterized in that steamed bread is prepared by mixing the walnut kernels and the red beans in a weight ratio of 2: 8 by stripping the husks of the walnuts and finely finishing the contents;

Wherein the step of preparing the steamed-

1.9 to 3 wt% of blueberry powder, 4.5 to 8 wt% of sugar, 1.9 to 3 wt% of salt, 3.7 to 6 wt% of butter, 0.9 to 1.5 wt% of powder, 2.1 to 4 wt% of yeast, 14 to 25% by weight of milk and 70 to 90% by weight of water are mixed and kneaded;
The blueberry powder, which is mixed with the steamed bread outer dough,
The harvested blueberries are frozen at a low temperature and then dried in a drier at 40 to 50 ° C for more than 7 hours, dried in a second order in a vinyl house,
The dried blueberries were pulverized and pulverized so as to have a particle size of 10 탆 or less, and then vacuum-packed in a state that the blueberry powder was dried by 80% or more.

As described above, according to the blueberry walnut steamed bread prepared by the method of manufacturing the blueberry walnut steamed bread of the present invention,

It has a new flavor, flavor and texture compared to ordinary steamed bread by containing the heavy pellets as the main component of the steamed bread cereal. Furthermore, it has blueberry component in the steamed bread crust and further has an unusual purple color. There is an excellent effect in terms of.

In addition, the blueberry walnut steamed bread according to the present invention has an effect of allowing a consumer to easily take a specific physiologically active ingredient possessed by the blueberry and the walnut ingredient naturally by eating the steamed bread, which is a typical food, It has the effect of allowing consumers to benefit the human body.

In order to achieve the above object, the present invention provides a method for producing blueberry walnut steamed bread,

The step of producing the steamed bread may include:

Peeled off the walnuts, finely crushed the walnut kernels, and red beans at a weight ratio of 2: 8 to produce steamed bread.

Wherein the step of preparing the steamed-

1.9 to 3 wt% of blueberry powder, 4.5 to 8 wt% of sugar, 1.9 to 3 wt% of salt, 3.7 to 6 wt% of butter, 0.9 to 1.5 wt% of powder, 2.1 to 4 wt% of yeast, 14 to 25% by weight of milk and 70 to 90% by weight of water are mixed and kneaded;
The blueberry powder, which is mixed with the steamed bread outer dough,
The harvested blueberries are frozen at a low temperature and then dried in a drier at 40 to 50 ° C for more than 7 hours, dried in a second order in a vinyl house,
The dried blueberry is pulverized and pulverized so as to have a particle size of 10 탆 or less, and then vacuum-packed in a state that the blueberry powder is dried by 80% or more.

The present invention provides a method for producing a blueberry walnut steamed bread, wherein the steamed bread formed by adding cow to the outer skin contains the walnut kernel ingredient.

Hereinafter, the present invention will be described in detail as follows.

The present invention is characterized in that the steamed bread formed by putting cow in a shell is a blueberry walnut steamed bread containing a blueberry powder and a walnut kernel ingredient.

At this time, the walnut kernels are included in the steamed bun.

Walnut pellets are peeled off the walnuts and finely processed to obtain walnut pellets.

When the walnuts are peeled and the contents are finely processed, the walnut is broken into large and small pellets, and the walnut pellets are obtained without leaving the pellets.

On the other hand, the content of the walnut kernels is preferably 5 to 10 wt%.

If the content of walnut kernels is more than 10% by weight, it is uneconomical. If the content of walnut kernels is less than 5% by weight, inherent characteristics of walnuts are hard to be revealed, and thus the content of sensory preference such as taste,

In addition, since the recommended intake of walnuts for adults is about 2 to 5 walnuts per day, the content of walnut kernels contained in steamed buns is not high enough for all of them to be healthy, but the amount of suitable walnut kernels consumed per day It is enough.

In addition, the steamed bread crust of the present invention further includes blueberry powder.

The blueberry powder of the present invention can be obtained by drying fruit of blueberry and then pulverizing. When the blueberries are dried and then pulverized and used as a powder, there is an advantage that the blueberries can be stored for a long period of time.

In the present invention, the method for drying blueberry is preferably a method in which blueberry is frozen at a low temperature immediately after harvesting, stored first at about 40 ° C to 50 ° C for about 7 hours or more, It is good. In the present invention, it is possible to reduce the nutrient destruction of blueberry to the utmost by freezing the blueberry immediately after harvesting.

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In addition, the present invention can maintain the inherent color of blueberry by shutting off direct sunlight and sun-drying it secondarily. If the sun is dried without blocking the direct sunlight, the blueberry may be discolored and the inherent color can not be maintained. Here, as a method of solar drying by cutting off the direct sunlight, the light shielding film is dried in a vinyl house to dry.

In the present invention, when crushing blueberry, it is most preferable to crush the blueberry to a particle size of 10 mu m or less.

In addition, it is preferable that the blueberry powder is dried by 80% or more.

In the present invention, it is preferable that the blueberry powder is packed in a vacuum. The advantage of being able to keep the nutrients as much as possible by storing the powder in vacuum packing.

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In the present invention, the prepared blueberry powder is added to a dough containing wheat flour to prepare a steamed bread husk.

The present invention has an excellent antioxidative effect, anti-inflammatory effect, anti-aging effect and anti-heart disease effect because it contains blueberries.

Furthermore, when the blueberry is powdered and used to produce the outer cover of steamed bread, purple is imparted to the outer surface of the steamed bread to enhance the sensual characteristics of the steamed bread.

In the blueberry walnut steamed bread of the present invention, the blueberry powder is preferably contained in an amount of 1 to 2% by weight.

When the content of the blueberry powder is less than 1% by weight, the purple color of the blueberry can not be expressed well on the steamed bread and the unique taste and flavor does not survive well. If the content is more than 2% by weight, And may affect the sensory quality of the steamed bread.

Meanwhile, the present invention relates to a method for producing steamed bread, Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread, comprising the steps of: preparing a steamed bun outer shell from the aged steamed outer bread dough; and forming the steamed bread by inserting the steamed bread into the inner portion of the steamed bread outer shell,

The step of producing the steamed bread is characterized in that steamed bread is prepared by mixing the large and small walnut kernels and red beans obtained by finely grinding the contents of the walnuts at a weight ratio of 2: 8.

That is, the blueberry walnut steamed bread of the present invention is characterized in that the main component of the steamed bread is composed of red beans and walnut seeds.

The red beans were soaked in lukewarm water 10 hours before the operation, and red beans were poured, and then sugar and salt were added 3 hours before boiling for 2-3 hours, followed by cooling for 1-2 hours.

The prepared walnut kernels and red beans were mixed at a weight ratio of 2: 8 to prepare steamed bread.

The outer cover of the steamed bread of the present invention can be produced by a conventional method for producing a steamed bun.

That is, wheat flour, yeast, salt, sugar, and water are mixed at a certain ratio, kneaded and aged, and the aged outer dough can be cut into a predetermined size and made into a steamed bread husk.

Butter or margarine and other food additives may be added to the steamed bread crust.

On the other hand, the preferable material of the steamed bread dough is flour, blueberry powder, sugar, salt, butter, powder, yeast, milk and water.

The steamed bread dough of the present invention contains 100% by weight of wheat flour,

1.21 to 4 wt.% Of milk, 14 to 25 wt.% Of milk, 1.9 to 3 wt.% Of blueberry powder, 4.5 to 8 wt.% Of sugar, 1.9 to 3 wt.% Of salt, 3.7 to 6 wt.% Of butter, 0.9 to 1.5 wt. And 70 to 90% by weight of water.

In addition, the blueberry powder, which is mixed with the steamed bread dough,
The harvested blueberries are frozen at a low temperature and then dried in a drier at 40 to 50 ° C for more than 7 hours, dried in a second order in a vinyl house,
The dried blueberries were pulverized and pulverized so as to have a particle size of 10 탆 or less, and then vacuum-packed in a state that the blueberry powder was dried by 80% or more.
When the above-mentioned sugar is used, sweetness tends to be prominent, and overall sensory preference can be lowered. Therefore, glucose can be used rather than sugar.

The step of aging the steamed bread dough is performed by aging and fermenting the steamed bread dough obtained by mixing and kneading the steamed bread dough materials at a temperature of 38 to 40 DEG C and a humidity of 80 to 90 DEG C for 1 hour.

In the step of preparing the steamed bread crust from the aged steamed bread crust dough, the worker removes the aged steamed crust crust batter by about 45 to 50 g by hand, and then, about 7 to 9 cm in diameter and about 0.8 to 1 cm in thickness A steamed bread crust is formed by flatly spreading it with a push rod, or a steam crush bread crust is formed through a separate crushing machine which automatically forms a crush steam crust.

The step of forming the steamed bread by inserting the steamed bread into the inside of the steamed bread shell means that 30 to 35% by weight of the steamed bread is put into 100% by weight of the steamed bread shell to mold the blueberry walnut steamed bread.

The molded blueberry walnut steamed bread is aged and fermented at a temperature of 38 to 40 DEG C and a humidity of 80 to 90 DEG C for 1 to 1.5 hours.

Then, if the fermented blueberry walnut steamed bread is aged at 100 to 120 ° C for about 7 to 10 minutes, the blueberry walnut steamed bread of the present invention can be obtained.

An embodiment of a method for producing a blueberry walnut steamed bread characterized in that the steamed bread prepared by adding cow to the outer skin of the present invention contains the blueberry and the walnut ingredient.

[ Example  ]

(1) Manufacture of steamed buns

When the walnuts were peeled and the contents were finely processed, the walnuts were broken into large and small pellets, and the walnut pellets were prepared by leaving the pellets without any need.

The red beans were soaked in lukewarm water 10 hours before the operation, and red beans were poured, and then sugar and salt were added 3 hours before boiling for 2-3 hours, followed by cooling for 1-2 hours.

The prepared walnut kernels and red beans were mixed at a weight ratio of 2: 8 to prepare steamed bread.

(2) Preparation of steamed bread crust

1 g of wheat flour was prepared, and 25 g of blueberry powder, 60 g of sugar, 20 g of salt, 50 g of butter, 10 g of powder, 25 g of yeast and 20 g of milk were added. 800 g of water was added to the mixture and mixed.

(3) aging of steamed bread crust

The steamed dough was aged and fermented at a temperature of 38 to 40 DEG C and a humidity of 80 to 90 DEG C for 1 hour to obtain a steamed bread outer dough.

(4) Manufacture of steamed bread crust

The aged steamed bread dough is peeled off by about 45 to 50 g, and then the bread is flattened manually by a worker so as to have a diameter of about 7 to 9 cm and a thickness of about 0.8 to 1 cm to produce a steamed bread crust, A steamed bread envelope was prepared through a molding machine.

(5) Molding of steamed bread

A steamed bread having a total weight of about 80 to 85 g was formed by placing 30 to 35 g of the above steamed bread in the inside of the steamed bread crust having a weight of 45 to 50 g.

(6) ripening of steamed bread

The shaped steamed bread was aged and fermented at a temperature of 38 to 40 DEG C and a humidity of 80 to 90 DEG C for about 1 hour and 10 minutes.

(7) steamed bread cooked

The prepared steamed bread was steamed at 100 to 120 ° C for about 7 to 10 minutes to obtain a blueberry walnut steamed bread containing blueberry and walnuts.

The steamed bread according to the present invention contains walnut kernels as a main component of the steamed bread so that it has superior sensory properties such as a new flavor, flavor and texture compared to a conventional steamed bread.

In addition, the steamed bread of the present invention is superior in terms of sensory preference because the blueberry powder is added to the outer portion of the steamed bun to have a distinctive purple color in appearance, and can naturally take the unique physiologically active ingredient possessed by the blueberry, It can be expected to have a beneficial effect on the health of the consumer.

[ Experimental Example  One]

[Sensory Test Results]

The sensory evaluation of blueberry walnut steamed bread, sensory evaluation of blueberry and walnut, sensory purchase, and taste of blueberry walnut steamed bread were carried out as follows.

10 points = 10: Very good, 7.5: Good, 5: Fair, 2.5: Poor, 0: Very poor

burnish Color incense flavor Blueberry, walnut purchase
doctor Comprehensive Awareness Likelihood Teenager 6.2 6.6 5.8 5.6 6.2 5.4 5.96 20's 7.2 6.8 6.2 5.8 6.8 5.5 6.38 30s 7.5 8 7.2 7.8 7.2 5.6 7.22 40s 7.8 7.8 8 8.2 9.2 7.2 8.03 50s 9 8.8 9.2 8.8 9.8 9 9.10 60s 9.2 9.2 9.4 9 10 9.2 9.33 7.82 7.87 7.63 7.53 8.20 6.98 7.67

As shown in the above table, the general preference degree of the product is slightly lower than that of the 10th to 20th, while the preference is higher in the 30th or over.

Claims (2)

Producing a steamed bread cereal; Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread, comprising the steps of: preparing a steamed bun outer shell from the aged steamed outer bread dough; and forming the steamed bread by inserting the steamed bread into the inner portion of the steamed bread outer shell,
The step of producing the steamed bread may include:
Peeled off the walnuts, finely crushed the walnut kernels, and red beans at a weight ratio of 2: 8 to produce steamed bread.
Wherein the step of preparing the steamed-
1.9 to 3 wt% of blueberry powder, 4.5 to 8 wt% of sugar, 1.9 to 3 wt% of salt, 3.7 to 6 wt% of butter, 0.9 to 1.5 wt% of powder, 2.1 to 4 wt% of yeast, 14 to 25% by weight of milk and 70 to 90% by weight of water are mixed and kneaded;
The blueberry powder, which is mixed with the steamed bread outer dough,
The harvested blueberries are frozen at a low temperature and then dried in a drier at 40 to 50 ° C for more than 7 hours, dried in a second order in a vinyl house,
Wherein the dried blueberry is pulverized and pulverized to have a particle size of 10 탆 or less and then vacuum-packed in a state that the blueberry powder is dried by 80% or more. delete