KR101823087B1 - Method for manufacturing breads using lactic acid bacteria - Google Patents

Abstract

The present invention relates to a method of producing bread using soybean lactic acid bacteria. More particularly, the present invention relates to a process for producing bread using soybean lactic acid bacteria, (C) 2 to 5 parts by weight of salt, 10 to 20 parts by weight of milk, 10 to 20 parts by weight of egg, 10 to 20 parts by weight of egg yolk, 10 to 15 parts by weight of butter and 5 to 30 parts by weight of the fermented fermented product are mixed and kneaded, (d) fermenting the kneaded dough, (e) molding the fermented dough And (f) baking the molded dough.
According to the present invention, by fermenting bread using soybean lactic acid bacteria, it is possible not only to improve the flavor of the bread, but also to add nutritional ingredients to the bread, thereby increasing the nutritional value of the bread and delaying the aging of the bread There is an advantage that the period can be extended.

Description

METHOD FOR MANUFACTURING BREADS USING LACTIC ACID BACTERIA BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

The present invention relates to a method for producing bread using soybean lactic acid bacteria. More particularly, the present invention relates to a method for producing bread using soybean lactic acid bacteria, more particularly, to fermenting bread using soybean lactic acid bacteria, The present invention relates to a method for producing bread using soybean lactic acid bacteria.

Traditionally, the dietary life of Koreans with rice stocks has been increasing due to the economic growth and the improvement of the standard of living.

In particular, consumption of bakery products has greatly increased, and consumers 'preference for them has been diversified. As interest in health and well-being foods has increased due to the rapid increase in the elderly population, consumers' interest in foods has also become health- As nature increases, the commercialization of functional bread products considering this and the interest of consumers for natural fermented bread using various natural substances have been expanded, and various researches for quality improvement and commercialization of natural fermented bread have been conducted

Natural fermented bread has a long history. In the past, in Northern Europe, the dough with water, sugar and salt added to cereal flour such as wheat flour and rye flour was fermented with wild yeast and microorganism. Then, the dough was baked in the oven, .

The above-mentioned conventional natural fermented bread is easily fermented by wild microorganisms and bacteria, fungi and the like are easily introduced. Therefore, the fermentation is often failed due to the pollution, and thus the high quality bread is constantly produced There was difficulty. Therefore, to solve this problem, lactic acid bacteria were used in dough.

The lactic acid bacteria produce organic acid during the fermentation of the bread, thereby increasing the extensibility of the dough and increasing the viscosity of the gliadin protein, thereby increasing the volume of the bread. In addition, the lactic acid fermentation increases the amount of lactic acid produced, thus improving the flavor of the bread. Especially, when fermented by using Bifidobacterium bacteria among lactic acid bacteria, various kinds of metabolites such as exopolysacchrides, gamma aminobutyric acid (GABA) The flavor of the bread is greatly improved and high-quality bread can be produced.

Recently, lactic acid bacteria synthesized antimicrobial substances such as lactic acid, acetic acid, benzoic acid and hydrogen peroxide to inhibit the growth of strong pathogenic bacteria. In addition, during the fermentation, lactic acid bacteria exopolysaccharide, , The effect was recognized as a physiologically active substance.

As a method for producing bread using such a lactic acid bacterium, Korean Patent Laid-Open No. 10-2008-0100067, "Breads containing lactic acid germ cells and their production method" is published. In this patent, a method of fermenting bread using Lactobacillus fermentum strain JS has been proposed.

On the other hand, cereal is actually a carbohydrate food, but soy is rich in protein and fat and low in carbohydrate, so to speak, "meat in the field." From the nutritional point of view, soybeans are closer to animal food than beef-like meat, which is twice as much as protein (beef protein 18%, soy protein 40-45%), soybean oil 20% , Vitamins and other nutrients. As a protein, many essential amino acids necessary for our body are used as life energy. Generally, animal fat has a lot of saturated fatty acids causing arteriosclerosis. On the other hand, soybean oil has no cholesterol and blood pressure is lowered to prevent thrombotic diseases such as hypertension and myocardial infarction Good for. Soybeans contain a relatively large amount of fiber to prevent obesity and constipation, which can prevent colon cancer.

Soybean contains dietary fiber, phospholipid, isoflavone, saponin, trypsin inhibitor, and phytic acid, which can be called physiologically active substances, and can be used for atherosclerosis, heart disease, diabetes, senile dementia, Breast cancer, colorectal cancer, lung cancer, etc.), osteoporosis, and the like. Scientists believe that this anticancer effect of soybean fermented food is probably due to the anticancer substances produced in the soybean itself during the fermentation process and the newly generated anticancer substances depending on the role of microorganisms in the fermentation process. Soy is a food material that is ideal for supplementing protein and lipids in carbohydrate-based foods.

However, soybean fermented products having various physiologically active functions and anticancer effects are currently used only in miso and chungkukjang.

KR 10-2008-0100067E

Accordingly, it is an object of the present invention to provide a soybean lactic acid bacterium which is produced by fermenting soybean to produce soybean lactic acid bacteria and fermenting the bread using the soybean lactic acid bacteria, thereby improving the flavor and delaying the aging of the bread, And to provide a method for producing the bread.

In addition, the use of fried eel bone powder, nodong sap, bean curd, and mushroom extract as a supplementary ingredient in the manufacture of bread further enhances the nutritional value of the bread.

To achieve the above object, the present invention provides a method for producing bread using soybean lactic acid bacteria, comprising the steps of: (a) soaking and boiling soybeans in water, inoculating them with lactic acid bacteria, (C) 2 to 5 parts by weight of salt, 10 to 20 parts by weight of milk, and 10 to 20 parts by weight of egg yolk are added to 100 parts by weight of wheat flour, To 10 parts by weight of butter and 5 to 30 parts by weight of the fermented fermented product, and (d) fermenting the kneaded dough; (e) And (f) baking the molded dough.

After the step (b), the second fermented fermented product is reduced in pressure at -35 to -10 ° C, lyophilized, and the lyophilized fermented product is pulverized and pulverized.

In step (c), 15 to 20 parts by weight of the fried eel bone powder and 30 to 40 parts by weight of the noodles solution are kneaded, and the fried eel bone powder is separated from the eel bone, Drying the eel bones at 20 to 30 DEG C, frying the dried eel bones in oil at 150 to 200 DEG C, and pulverizing the fried eel bones.

1 to 3 parts by weight of the head portion and 2 to 5 parts by weight of the extract of the mushroom are further mixed and kneaded in the step (c).

Wherein the tobacco is immersed in a crushed cucumber which is ground by cucumber for 1 to 3 hours.

According to the present invention, by fermenting bread using soybean lactic acid bacteria, it is possible not only to improve the flavor of the bread, but also to add nutritional ingredients to the bread, thereby increasing the nutritional value of the bread and delaying the aging of the bread There is an advantage that the period can be extended.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

The present invention relates to a method for producing soybean lactic acid bacteria by fermenting soybeans and fermenting the dough of the bread using the soybean fermented soybean bacteria to thereby provide a large amount of lactic acid bacteria in the bread to improve the intestinal health of the recipient, The aging of the bread is delayed and the bread is produced which contains a large amount of nutrients of the soybean.

In addition, the present invention solves the nutritional imbalance of bread by using various ingredients for the bread.

More specifically, the method for producing bread using the soybean lactic acid bacteria of the present invention comprises the steps of: (a) soaking the soybeans in water and growing them, and then inoculating them with lactic acid bacteria to effect primary fermentation; and (b) (C) 2 to 5 parts by weight of salt, 10 to 20 parts by weight of milk, 10 to 20 parts by weight of egg, and 10 to 20 parts by weight of flour are mixed with 100 parts by weight of wheat flour, 10 to 15 parts by weight of butter and 5 to 30 parts by weight of the fermented fermented product are mixed and kneaded, (d) fermenting the kneaded dough, (e) molding the fermented dough And (f) baking the molded dough.

Hereinafter, the bread making method of the present invention will be described step by step with reference to FIG.

(a) Soaking the soybeans in water, growing them, and then inoculating them with the lactic acid bacteria to perform primary fermentation.

First, the soybeans are washed with water 2-3 times and then immersed in water. It is preferable that the immersion temperature of the soybean is 15 to 25 ° C and the immersion time is 8 to 12 hours. Next, remove the soaked soybeans, draining for about 1 to 2 hours, and then heat at 100 to 120 ° C for 30 to 60 minutes. Then, the thus-grown soybeans are allowed to stand at about 30 to 35 DEG C, and the fermented soybeans are inoculated with lactic acid bacteria and subjected to primary fermentation. Examples of the lactic acid bacteria include L. lactis subsp. lactis IFO 12007 is preferably used and is inoculated at a concentration of 1 × 10 ⁴ to 1 × 10 ⁷ cfu per 1 g of frozen soybeans. Also, the primary fermentation is carried out at 28 to 35 DEG C for 18 to 26 hours.

Here, the lactic acid bacteria may be used as a seed culture, and the culture method thereof is conventional.

(b) the first fermented In the fermented water Bacillus Subtilis GSK  3580, and then the second fermentation step.

Next, Bacillus subtilis GSK 3580 is inoculated again to the first fermented fermented product and the second fermentation is carried out. Herein, the Bacillus subtilis GSK 3580 has high titer of protease and can decompose the free protein or polypeptide of soybean to improve the yield of amino acid, and the heat resistance is also high. There is a characteristic that it is not easily destroyed. The above-mentioned Bacillus subtilis GSK 3580 is inoculated so as to have a concentration of 1 × 10 ⁴ to 1 × 10 ⁷ cfu per 1 g of frozen soybeans. Also, the secondary fermentation is performed at a temperature of 35 to 45 DEG C for 20 to 26 hours.

The second fermented fermented product is in a state in which a large amount of viscous substance is produced. In such a fermented product, enzymes such as amylase, protease, lipase, and thrombus lysis enzyme produced by microorganisms as well as nutritional components of soybean are decomposed Amino acids, oligosaccharides, fatty acids, and active isoflavones.

In addition, the second fermented fermented product may further be reduced in pressure at -35 to -10 ° C and freeze-dried, and the lyophilized fermented product may be pulverized and powdered. At this time, the particle size of the pulverized fermented product is preferably about 200 to 300 mesh, but is not limited thereto.

Here, the Bacillus subtilis GSK 3580 can be used as a seed culture, and the culture method thereof is conventional.

(c) Flour 100 parts by weight  Salt 2 ~ 5 parts by weight , Milk 10 ~ 20 parts by weight , Eggs 10 ~ 20 parts by weight , Butter 10 ~ 15 parts by weight  And the second fermented Fermentation product  5 ~ 30 parts by weight  Mix and knead.

As described above, when the preparation of the fermented soybean product, that is, the soybean lactic acid bacteria, is completed, the bread is kneaded for the production of bread.

The dough is mixed with wheat flour, salt, milk, eggs and butter, and the prepared second fermented fermented product is mixed and kneaded.

Here, the flour may be selected from among high-strength, middle-strength, and bulk-strength depending on needs. Hereinafter, the 'weight part' in the step (c) is based on 100 parts by weight of the flour used in the step (c).

The salt is added to the bread in the range of 2 to 5 parts by weight.

In addition, the milk is for the texture and flavor of bread, and is preferably mixed in the range of 10 to 20 parts by weight. When the milk is mixed with less than 10 parts by weight, the texture of the bread is not good. When the milk is more than 20 parts by weight, the dough is kneaded and molding of the bread is difficult.

The eggs are mixed for 10 to 20 parts by weight for foaming, emulsifying, thermosetting and shortening effects. At this time, when the eggs are mixed in less than 10 parts by weight, the above-mentioned characteristics are deteriorated. If the eggs are mixed in an amount exceeding 20 parts by weight, the texture is poor, and the flavor of eggs in the bread becomes strong.

In addition, the butter serves as a solid fat retainer to soften the dough while making bread, cookies, cakes, etc., and prevents the starch and proteins from hardening. The butter is mixed in the range of 10 to 15 parts by weight. When the butter is mixed with less than 10 parts by weight, softness is less when the bread is baked, and when the butter is mixed with more than 15 parts by weight, the texture is deteriorated.

The secondary fermented fermented product is for fermentation of dough. The fermented product is used to replace the yeast to make the dough sufficiently fermented. In addition, through the action of the active ingredient of soybean contained in the fermented product, lactic acid bacteria, etc., And to delay the aging process. Preferably, the second fermented fermented product is mixed in an amount of about 5 to 30 parts by weight. If the amount of the fermented product is too small, the fermentation is not sufficiently performed. If the amount of the fermented product is excessive, the flavor and texture of the bread are deteriorated.

When the mixing of the materials is completed as described above, the mixture is kneaded. At this time, the kneader can be used as a kneader. The kneader is sufficiently mixed for 5 to 20 minutes at a temperature of 20 to 30 ° C at a speed of 50 to 150 rpm.

Further, a small amount of yeast may be further mixed and kneaded as necessary. In addition to the above-mentioned materials, 5 to 30 parts by weight of water and the like may be added to the fresh pastry, which is a raw material used in conventional pastry production, It is a matter of course that the present invention is not limited in its implementation.

(d) Kneaded  The step of fermenting the dough.

When the dough is completed as described above, the dough is fermented.

The fermentation is performed at 20 to 30 ° C. for 0.5 to 1 hour to effect primary fermentation. The fermentation is carried out at 20 to 30 ° C. and the medium is fermented. After removing the gas, the fermentation is carried out at a temperature of 5 to 40 ° C. and 80 to 85% Secondary fermentation can be carried out for 30 minutes to 12 hours under humidity.

In addition, the fermentation can be completed only by the first fermentation, and the fermentation method is different according to the type and the form of the bread.

That is, the fermentation method of the dough is based on a conventionally known method, and it is of course possible to change the conditions depending on the type of bread.

(e) molding the fermented dough.

The fermented dough is then shaped.

Here, after the above-mentioned molding, the final fermentation, that is, the above-mentioned secondary fermentation, may be carried out.

In addition, it is of course possible to use a separate cow when molding the dough.

(f) Molded  Baking the dough.

Next, the molded dough, that is, the bread is baked at 180 to 210 ° C.

The baking time may vary depending on the type of bread and the size of the bread, but is usually baked for 10 to 25 minutes.

By using the soybean lactic acid bacteria, the bread prepared as described above is excellent in flavor and contains not only a large amount of an effective ingredient of soybean but also has an advantage of delaying the aging of bread and prolonging the storage period. In addition, soybean lactic acid bacteria can also maintain the intestinal health of the recipient.

Meanwhile, the fried eel bone powder may be further mixed in step (c) in order to further increase the nutritional value of the present invention, and more specifically, to increase the content of calcium, which is a particularly insufficient nutrient for Korean people.

At this time, the fried eel bone powder has a high calcium content and a large amount of various nutrients other than calcium. .

Here, the eel bone powder is prepared by separating and washing the bone from the eel, drying it at 20 to 30 ° C, frying it in oil at 150 to 200 ° C, and pulverizing it using a blender or a mill. The fried eel bone powder preferably has a particle size of 200 to 300 mesh. If the particle size is too large, the texture of the bread is not good. If the particle size is too small, the fried eel bone powder is pulverized to the above-mentioned particle size. At this time, only the bone in the eel can be used separately, but it is natural that the eel's head can be separated and used together with the bone. The dried eel bones can be directly used as powder in a blender or mill. However, the reason why the dried eel bones are fried in oil and pulverized is that when the eel bones are fried, the flavor of the eel bones is increased, It is possible to sterilize it.

The fried eel bone powder is mixed in the range of 15 to 20 parts by weight. If the amount of the fried eel bone powder is too small, the effect of supplying calcium and various nutrients is deteriorated. If the amount is excessive, fermentation is not sufficiently performed and the texture of the bread is deteriorated.

In addition, it is possible to further mix the noodle sap with the eel bone powder. The noodle sap contains a large amount of sucrose and minerals, and is a good drink for controlling blood sugar, restoring fatigue, It does not, it has fresh fragrance and some sugar content. In the present invention, the above-mentioned napkin sap is used as the material of the bread because it has the effect of improving the flavor of the bread, imparting a light yet sweet taste, and also making the texture of the bread chewy. That is, the texture of the bread may be slightly deteriorated by using fried eel bone powder in the present invention. If the mixing amount is less than 30 parts by weight, it is difficult to improve the texture of the bread. If the mixing amount is more than 40 parts by weight, the kneaded mixture is kneaded and the formability is poor.

In step (c), the head and the mushroom extract may be further mixed.

At this time, the tofu is a typical Chinese fermented food made by fermenting tofu. It contains not only a large amount of useful microorganisms but also a large amount of active ingredients such as water-soluble vitamin B, water-soluble vitamin E and calcium. Therefore, when the tobacco is further mixed, the fermentation of the dough is further promoted, so that the texture can be smooth and cochineal, and various nutritional ingredients can be imparted. In addition, there is also an effect that the flavor is further improved by the interaction of the soybean fermented product and the head portion. The mixing amount of the edible parts is preferably about 1 to 3 parts by weight. If the mixing amount is too small, the above-mentioned effect becomes insignificant. If the mixing amount is too much, the overall taste of bread is lowered due to the smell. The tofu can be crushed by hand or put into the mixer.

In addition, the mushroom extract that is mixed with the edible portion effectively removes unpleasant odors from the edible portion, so that the preference of bread is not deteriorated due to the edible portion. The above-mentioned mushroom extract means hot water extract obtained by adding 10 to 20 times by weight of water to at least one of fruit, bark and leaf of the mushroom, heating the mixture at a temperature of 60 to 100 ° C for 5 to 10 hours, and filtering the mixture . Preferably, the mushroom extract is mixed in an amount of about 2 to 5 parts by weight.

In addition, in order to completely remove the discomfort of the crotch portion, the crotch portion may be used after being immersed in the crushed cucumber for 1 to 3 hours before mixing. At this time, the pulverized product of the cucumber is obtained by simply grinding cucumber with a blender or the like. That is, the crushed product of the cucumber effectively removes the smell of the tobacco head. Here, the amount of the cucumber pulp to be used is not limited, but the cucumber pulp must be sufficiently immersed in the pulp, and the immersion temperature may be about 10 to 25 ° C.

The bread prepared by the above method has high nutritional value and high nutritional value and is excellent in flavor and texture and exhibits excellent sensory properties. The bread is made of fermented soybean, fried eel bone powder, nodule juice, It is suitable as a snack for the modern people because it has functionality due to the extract of manganese.

In the meantime, it is needless to say that the present invention does not describe the kind of bread, but it is a matter of course that it is possible to produce a variety of known breads which can be produced by using a fermentation batter.

Hereinafter, the present invention will be described in detail with reference to specific examples.

(Example 1)

200 g of strong flour, 4 g of salt, 20 g of milk, 20 g of egg, 20 g of butter, and 10 g of fermented soybean were evenly mixed and kneaded at a speed of 100 rpm in a kneader for 15 minutes.

The mixture was aged at 20 DEG C for 30 minutes and divided into 50g portions. The mixture was aged at 35 DEG C and 80% humidity for 2 hours and then baked in an oven at 200 DEG C for 15 minutes to complete the preparation of the bread.

The soybean fermented product was prepared as follows.

First, the soybeans were washed twice with water, and then 100 g of soybean was immersed in 1 L of water at 20 캜 for 10 hours. Then, it was drained for 1 hour, and then it was heated at 100 ° C for 30 minutes. Next, the thus-grown soybean was allowed to cool to about 30 캜, and L. lactis subsp. lactis IFO 12007 was added at a concentration of 1 x 10 < ⁵ > CFU / g soybeans. Then, it was firstly fermented at a temperature of 30 ° C. and a relative humidity of 60% for 20 hours, and inoculated to 1 × 10 ⁵ CFU per 1 g of soybeans supplemented with Bacillus subtilis GSK 3580 in the first fermented fermented product. Next, the fermentation of the soybean fermented product was completed by secondary fermentation at a temperature of 40 DEG C and a relative humidity of 60% for 24 hours.

(Example 2)

The same procedure as in Example 1 was carried out except that 60 g of the fermented soybean was mixed.

(Example 3)

The same procedure as in Example 1 was carried out except that 30 g of the eel bone powder and 60 g of the nostril solution were further mixed and kneaded.

At this time, fried eel bone powder was prepared by separating bones from eel, washing them, drying at 25 ° C, frying them in 180 ° C cooking oil for 30 seconds, and pulverizing them with a blender. The particle size of the fried eel bone powder was 200 mesh.

(Example 4)

The same procedure as in Example 3 was carried out, except that 2 g of the tofu and 4 g of the extract of the mushroom were further mixed.

At this time, 2 kg of water was added to 100 g of the mushroom and hay (camellia leaves) being sold, and the mixture was heated at 80 to 100 ° C for 10 hours, and then filtered through cotton balls.

(Example 5)

The same procedure as in Example 3 was carried out except that 2 g of the cucumber was immersed in 20 g of cucumber crumbs at 18 DEG C for 2 hours and the cucumber crumbs on the surface were removed and used.

(Comparative Example 1)

The same procedure as in Example 1 was carried out except that 5 g of yeast was used in place of the fermented soybean.

(Test Example 1)

The breads of the examples and comparative examples were subjected to sensory evaluation. The sensory evaluation was performed by a panel consisting of 20 adult men and women and the score was 9 points (9: very good, 7: good, 5: fair, 3: poor, 1: Very poor). The results are shown in Table 1.

Results of Test Example 1 division flavor Texture  Texture Exterior incense Overall likelihood Example 1 7.2 7.3 7.1 8.0 8.2 7.6 Example 2 7.5 7.7 7.7 8.1 8.5 8.1 Example 3 7.3 7.5 7.9 7.9 7.7 7.6 Example 4 7.5 7.9 8.0 7.9 7.8 7.9 Example 5 7.6 7.9 7.9 7.9 8.0 8.0 Comparative Example 1 6.5 6.0 6.1 7.1 7.0 6.9

As shown in Table 1, it was confirmed that the taste, texture, appearance, flavor and overall acceptability of Examples 1 to 5 were evaluated to be higher than those of Comparative Example 1. In addition, it was confirmed that Examples 3 to 5 using the eel bone powder and the edible head were not irritating at all, and the texture and texture were evaluated to be higher than those of Examples 1 and 2.

Therefore, the bread according to the present invention not only remarkably improved its nutritional property, but also was excellent in the sensibility and taste, and thus it was confirmed that the bread was high in commerciality.

(Test Example 2)

In order to confirm the number of lactic acid bacteria included in Examples 1 to 5, the number of lactic acid bacteria contained in 1 g of the product was measured by an external engine. The results are shown in Table 2 below.

Results of Test Example 2. division
Test result Number of lactic acid bacteria Escherichia coli Example 1 250 CFU / g voice Example 2 330 CFU / g voice Example 3 260 CFU / g voice Example 4 240 CFU / g voice Example 5 230 CFU / g voice

As can be seen from the above Table 2, the lactic acid bacterium was 230 CFU / g or more in all of Examples 1 to 5, and no E. coli was detected.

(Test Example 3)

The breads prepared in Examples 1 to 5 and Comparative Example 1 were stored at 10 ° C for 5 days. The moisture content of each of the selected breads during the storage period was measured by the atmospheric pressure dry heating method.

The results are shown in Table 3 below.

Results of Test Example 3 (unit:%) division
Storage period (days) 0 3 5 Example 1 45.7 43.5 40.8 Example 2 45.8 43.9 41.0 Example 3 45.5 42.8 39.8. Example 4 45.3 42.5 39.7 Example 5 45.2 43.4 41.2 Comparative Example 1 45.3 40.1 37.4

As shown in Table 3, the moisture content of Examples 1 to 5 was relatively higher than that of Comparative Example 1 after 3 days and 5 days after storage. Therefore, Examples 1 to 5 according to the present invention have been interpreted to have a high effect of inhibiting aging of bread as the moisture retention is high.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention.

Claims (5)

(a) a step of soaking the soybeans in water, growing the soybeans, inoculating the soybeans with the lactic acid bacteria,
(b) inoculating Bacillus subtilis GSK 3580 into the first fermented fermented product and then performing secondary fermentation,
(c) 2 to 5 parts by weight of salt, 10 to 20 parts by weight of milk, 10 to 20 parts by weight of eggs, 10 to 15 parts by weight of butter and 5 to 30 parts by weight of the fermented fermented product are mixed with 100 parts by weight of flour Kneading step,
(d) fermenting the kneaded dough,
(e) molding the fermented dough,
(f) baking the molded dough,
In step (c), 15 to 20 parts by weight of the fried eel bone powder and 30 to 40 parts by weight of the nourishing gel solution are further mixed and kneaded,
Wherein the fried eel bone powder comprises:
Separating the eel bone from the eel,
Drying the separated eel bones at 20 to 30 캜,
Frying the dried eel bones in oil at 150 to 200 DEG C,
And frying the fried eel bone,
In the step (c)
1 to 3 parts by weight of the head portion and 2 to 5 parts by weight of the extract of the mushroom are further mixed and kneaded,
Wherein the tobacco is immersed in crushed cucumber which is ground by cucumber for 1 to 3 hours.
The method of claim 1, wherein
After the step (b)
Further comprising a step of lyophilizing the second fermented fermented product at a reduced pressure at -35 to -10 ° C and pulverizing and lyophilizing the lyophilized fermented product to obtain a powdered bread using the soybean lactic acid bacteria .
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