KR101963129B1 - Method for manufacturing bread using stevia extract and bread manufactured by the same - Google Patents

Abstract

The present invention relates to a bread preparation method using a stevia extract and bread prepared thereby. According to the present invention, the bread preparation method using a stevia extract comprises the steps of: preparing a stevia extract; preparing ingredients including strong flour for initial dough kneading, salt, milk powder, yogurt powder, raw yeast, water, yolk and butter along with the stevia extract; weighing and mixing the ingredients at a predetermined weight ratio to prepare initial dough; agitating the initial dough in order to evenly mix the ingredients thereof; aging the agitated initial dough; mixing strong flour for final dough kneading, salt, raw yeast, sugar and butter with the aged initial dough at a predetermined weight ratio to prepare final dough; agitating the final dough to be evenly mixed; fermenting the agitated final dough; cutting the fermented final dough by predetermined weight; aging the cut final dough; removing gas contained in the aged final dough; fermenting the final dough from which gas has been removed; and heating the fermented final dough to make bread. According to the present invention, the addition of sweet taste of the stevia extract enhances palatability and gives excellent mouthfeel and flavor with excellent digestive power and soft texture. The bread of the present invention is advantageous to health promotion, has enough storability, and can meet the preference of consumers by containing a large amount of nutrients and considering interest and preference of recent consumers.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread prepared by using a stevia extract,

The present invention relates to a method for producing bread using a stevia extract and a bread prepared by the method, and more particularly, to a bread having improved softness and improved digestibility by adding sweetness of a stevia extract to a soft texture, The present invention relates to a method for producing bread using a stevia extract and a bread prepared thereby.

In general, bread is a stock of western people, with bread, sugar, oil, baking powder or yeast, kneaded with bread, baked or steamed. Flour is often used as a material, but flour such as barley, rye, corn, buckwheat, and rice is also used.

These breads can be broadly categorized into fermented bread (yeast bread), which is slowly fermented in the yeast, and quickbread, which is rapidly bloomed by baking powder. Among them, the fermented bread contains sugar, shortening, butter, It is made by infusing skim milk powder, yeast, salt, etc., and kneading it to make it inflated. Calcium carbonate is added to adjust the acidity, and vitamin B1 and lysine are added to enhance nutrition. The thus-fermented bread is divided into a certain size using a dividing machine, stretched out, drawn out of gas, shaped, expanded in a furnace, and baked.

Looking at the nutritional aspects of these breads, wheat flour is a raw material, so it is valuable as a calorie food, and protein is much more than rice. However, wheat flour lacks the essential amino acid, lysine. In order to use bread as a stock, it is necessary to consume vegetables and meat in consideration of the balance of intake and nutrition.

In recent years, the proportion of bread in diet has increased, the economy has improved and consumers' preferences have been improved, and many changes have been made in their diet. With the establishment of a well-being culture, interest in health has increased, Research on various health-oriented breads that can consider health as well is being conducted.

Accordingly, various additives are used to add various functional factors to the bread. However, this may hinder the palatability of the food and may cause the selection of the bread containing the various additives.

Therefore, considering the interests and preferences of consumers in recent years, not only is it beneficial to health promotion, but also the shelf life is sufficiently exhibited, it is in desperate situation to develop a bread which is excellent in digestive power, has a soft texture and satisfies consumers' preference.

Domestic registered patent No. 10-1512340 (registered on April 09, 2015) Domestic Registration No. 10-1383202 (Registered on April 02, 2014) Domestic Registration No. 10-1823088 (registered on January 23, 2018)

The present invention is to provide a method for producing bread using the Stevia extract which has an improved palatability and an excellent digestive power by adding sweetness of the stevia extract and has a smooth texture and can feel a good texture and flavor, and a bread prepared by the method.

In addition, the present invention provides a method for manufacturing bread using a stevia extract which satisfies consumers 'preferences as well as being beneficial for health promotion and taking shelf life in consideration of consumers' interests and preferences, To provide a bread produced by the method.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

The method for preparing bread using the Stevia extract according to the present invention comprises preparing and preparing a Stevia extract, preparing materials comprising the Stevia extract and the medium, medium, salt, milk powder, yoghurt powder, raw yeast, water, egg yolk and butter And the mixture is weighed and mixed at a constant weight ratio to prepare a medicament kneaded product, the materials constituting the medicament kneaded product are mixed so as to be uniformly mixed, and the agitated kneaded product is aged, The present invention relates to a method for producing a homogeneous kneaded product by mixing a dough, a salt, a yeast, a sugar, and a butter in a predetermined weight ratio to prepare a homogeneous homogenate, stirring the homogeneous homogeneous homogeneous mixture, After cutting the thus-homogenized batter into a predetermined weight unit, the cut-off homogenate is aged, and the aged Removing the gas contained in the dough species of water, and the fermentation sikimyeo bonjong kneading the water and the gas is removed to produce bread by heating the fermented dough bonjong water.

The stevia extract at all times comprises stevia leaves and stem preparation and washing steps in which stevia leaves and stevia stems are prepared and then washed and removed from the stevia leaves and stevia stem; Drying the stevia leaves and stevia stems to remove moisture; A stevia leaf and stems trimming and separating step of separately cutting stevia leaves and stevia stems after cutting the dried stevia leaves and stevia stems; A fermenting yeast inoculation step of inoculating yeast cultured on the separated stevia leaves; A honey mixing step of mixing honey on the stevia leaves inoculated with the yeast; A fermentation step of fermenting the stevia leaves mixed with the honey by aging; A fermented extract preparation step of extracting the fermented stevia leaves to produce a fermented extract of Stevia leaf; Heating the stevia stem water to prepare the separated stevia stem and then heating the stevia stem to produce a leached solution; Removing the solid stevia stem from the leached heated liquid and heating the leached liquid to produce a stevia stem heated extract; And an extractive liquid mixing step of mixing the stevia leaf fermented extract and the stevia stem heated extract to prepare an extract of Stevia.

The drying of the stevia leaves and the stevia stems in the stevia leaves and stem drying step is carried out at a temperature of 25 to 35 ° C for 1 to 3 days so that the content of water contained in the stevia leaves and stevia stem is 20 to 30 weight %, And in the fermenting yeast inoculation step, the yeast is selected from the group consisting of Saccharomyces cerevisiae, Schizosaccharomyces pombe , Klureromyceslactis and Saccharomyces cerevisiae, Saccharomyces boulardii . In the honey mixing step, 15 to 30 parts by weight of honey is used per 100 parts by weight of the whole stevia leaves inoculated with the yeast, and the fermentation step Is conducted at a temperature of 30 to 40 DEG C for 5 to 25 days, and the stevia stem water bath Is carried out by mixing 800 parts by weight to 1200 parts by weight of water with respect to 100 parts by weight of the entire stevia stem and heating the mixture at a temperature of 150 to 160 ° C for 5 to 30 hours, The leachate is introduced into an extractor and heated at 125 to 135 ° C and at a pressure of 2 to 4 kgf / cm ² for 2 to 10 hours to be 1/5 to 2/5 of the initial leach liquor, The extract of Stevia may be mixed in a weight ratio of 10 to 30 parts by weight of the stevia leaf fermentation extract and 5 to 15 parts by weight of the heated extract of stevia stem.

In addition, the present invention includes bread using the stevia extract prepared by the above-described production method.

The details of other embodiments are included in the detailed description.

The bread using the Stevia extract according to the present invention is improved in palatability by adding the sweetness of the stevia extract, has excellent digestive power, has a smooth texture, and can feel excellent texture and flavor.

In addition, the bread using the Stevia extract according to the present invention contains a large amount of nutritional ingredients and, in consideration of consumers 'interest and preferences, it can be beneficial for health promotion as well as being able to satisfactorily satisfy consumers' preference.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, a preferred embodiment of a method for producing bread using the Stevia extract according to the present invention will be described in detail.

In order to prepare the bread using the stevia extract according to the present invention, the stevia extract may be prepared first.

In the present invention, the stevia extract may be prepared using stevia leaves and stevia stems. The stevia extract may be prepared by the following method.

That is, the process for producing the Stevia extract according to the present invention comprises the steps of (1) preparing and washing stevia leaves and stems, (2) drying stevia leaves and stems, (3) stevia leaves and stem stems and separation steps, Yeast inoculation step, (5) honey mixing step, (6) fermentation step, (7) fermentation extract preparation step, (8) stevia stem hot water heating step, (9) do.

(1) Stevia leaf and stem preparation and washing steps

The stevia leaves and stems preparation and washing steps are a step of preparing stevia leaves and stevia stems used for preparing stevia extract, and then washing and removing foreign matter adhering to the stevia leaves and stevia stems.

In the present invention, the Stevia extract may be prepared using Stevia leaf and stevia stem. Stevia (Stevia rebaudiana Bertoni) is a perennial herbaceous perennial herbaceous perennial plant of Paralichthys olivaceus, Parucus, Argentina, Brazil It is used in herbal tea, beverage, herbal medicine preparation, natural sweetener, diabetes, diet, and health supplement food.

The stevia leaves have stevioside and rebaudioside components, which are about 200 to 300 times higher in sugar content and have no bitter taste. The calories are lower than one-ninth of the sugar, , Soy sauce, and kochujang. Stevia, which is a natural saccharide, has attracted attention because it is the cause of carcinogenesis due to ingestion of artificial synthetic sweeteners and also causes various adult diseases due to excessive calorie.

(2) Stevia leaf and stem drying step

The Stevia leaf and stem drying step is a step of drying the stevia leaf and stevia stem to remove moisture.

The stevia leaves and stevia stems may be dried using various known drying methods such as daylight drying or hot air drying. The drying of the stevia leaves and the stevia stems is carried out at a temperature of 25 to 35 ° C for 1 to 3 days , And the content of water contained in the stevia leaves and stevia stems may be 20 to 30% by weight.

In the present invention, when the water content of the stevia leaves and the stevia stems is less than 20% by weight, the oil components contained in the stevia leaves and the stevia stems may not be easily extracted. If the water content exceeds 30% Time delay may occur.

(3) Stevia leaves and stems Cut  And separation step

The stevia leaf and stems are separated from the stevia leaves and stevia stems after cutting the dried stevia leaves and stevia stems.

In the stevia leaf and stem staple and separation step, the dried Stevia leaf and stevia stem can be cut to a length of 1 to 3 cm. By cutting stevia leaves and stevia stems as described above, Since the contact area with the honey to be processed is widened, the useful ingredient contained in the stevia leaves can be easily extracted and the fermentation process time can be shortened in the fermentation process with honey, and the stevia stem can be used in the heating process The oil component contained in the stevia stem can be easily extracted and the heating process time can be shortened.

(4) Fermentation yeast inoculation step

The fermenting yeast inoculation step is a step of inoculating yeast cultured on the separated stevia leaves.

The yeast may be Saccharomyces sp., Shizosaccharomyces sp. Or the like. Specifically, Saccharomyces cerevisiae , Shizo saccharomyces, pombe (Schizosaccharomyces pombe), Les Clous access to my lactis (Klureromyceslactis) and Saccharomyces with my radio access Bowl (Saccharomyces boulardii ) is preferably used.

In the present invention, since the yeast is inoculated on the stevia leaves and fermented, the useful components contained in the stevia leaves are extracted together with the yeast in the process of fermenting the yeast, so that the fermented extract can be easily obtained have.

(5) Honey mixing step

The honey mixing step is a step of mixing honey on the stevia leaves inoculated with the yeast.

In the honey mixing step, 15 to 30 parts by weight of honey may be used per 100 parts by weight of the entire stevia leaves inoculated with the yeast.

In general, honey is classified into natural honey and molasses which is artificial honey. Honey is defined as honeybees collecting flower honey from a flower lane and storing and aging in honeycomb. More specifically, It is a sweet, viscous, single substance collected by bees and stored in a honeycomb, which is acidic and consists of two monosaccharides and sometimes contains more complex carbohydrates, minerals, vegetable pigments, enzymes and pollen .

These honeys have been used for nourishment, sedation, detoxification, fatigue recovery, gastrointestinal disorders, coughing, skin dryness, eczema, constipation, nervous breakdown, hangover. They are good for beauty and health and rich in vitamin B group, especially B6 It is widely used as a mating agent in oriental medicine by alleviating the bitter taste of Chinese medicine.

In particular, honey is not changed at a high temperature (30 to 40 ° C) due to its strong sterilizing power. In the present invention, the stevia leaves fermented with honey due to the sterilizing power of honey as described above, An extract can be prepared.

(6) Fermentation step

The fermentation step is a step of fermenting the stevia leaves mixed with the honey by aging.

In the fermentation step, the stevia leaves are mixed with honey and yeast, so that the stevia leaves do not deteriorate, and the useful components of the stevia leaves can be microparticulated by decomposition of yeast.

In the present invention, the fermentation step may be carried out at a temperature of 30 to 40 ° C. for 5 to 25 days. When the fermentation step is performed below the lower limit range, the stevia leaves are not sufficiently fermented, It may cause a problem that it is not extracted sufficiently. If it is performed in excess of the upper limit range described above, a further remarkable effect increase over time may not be accompanied and a problem of increasing the process cost may arise.

(7) Fermentation Extract preparation step

The step of preparing the fermentation extract is a step of extracting the fermented Stevia leaf to prepare a fermented extract of Stevia leaf.

As the extraction solvent, at least one solvent selected from the group consisting of water, C1 or C2 lower alcohol, acetone, ethyl acetate, butyl acetate and 1,3-butylene glycol may be used in the fermentation extract preparation step. May be used in an amount of 200 to 500 parts by weight based on 100 parts by weight of the whole fermented stevia leaves.

In addition, as the extraction method in the fermentation extract preparation step, it is possible to use heat extraction, cold extraction, reflux cooling extraction, ultrasonic extraction, etc., and may be extracted once or repeatedly. A person skilled in the art will be familiar with the known technology, and a detailed description thereof will be omitted.

(8) Stevia stem Stage heating stage

The step of heating the stevia stem water is a step of preparing the separated stevia stem and then heating the stevia stem to produce an immersion liquid.

In the stevia stem water heating step, water may be added to the stew pot so that the container containing the stevia stem does not directly come into contact with the fire, and then the water may be heated. To 100 parts by weight of the stevia stem, By weight, and then heating the mixture at a temperature of 150 to 160 DEG C for 5 to 30 hours.

When the heating is performed below the lower limit range in the stevia stem hot water heating step, useful components contained in the stevia stem may not be sufficiently leached. If the heating is performed in excess of the upper limit range, There is a problem that the process cost is increased without accompanied by a further remarkable increase in the effect.

(9) Step of producing heat extract

In the step of preparing the heated extract, the stevia stem, which is a solid product, is removed from the leach solution heated by the hot water, and then the leach solution is heated to produce a stevia stem extract.

In the step of producing the heated extract, the heated leached solution is introduced into an extractor, and heated at 125 to 135 ° C and a pressure of 2 to 4 kgf / cm ² for 2 to 10 hours, / 5 < / RTI > to produce a stevia stem extract.

If the heating in the step of preparing the heated extract is carried out below the lower limit range, the water contained in the above-mentioned leach solution may not be removed sufficiently and the viscosity of the extract may be too low. If the heating is carried out beyond the upper limit range The viscosity of the extract is too high and the physical properties of the extract can be denatured by excessive heating.

(10) Extraction liquid mixing step

The step of mixing the extract is a step of preparing the Stevia extract by mixing the Stevia leaf fermentation extract and the stevia stem heating extract.

The Stevia extract may be prepared by mixing 10 to 30 parts by weight of the stevia leaf fermentation extract and 5 to 15 parts by weight of the stevia stem heated extract, Lt; / RTI >

Next, materials such as the above-mentioned Stevia extract and medium-strength dough, salt, powdered milk, yogurt powder, raw yeast, water, egg yolk and butter can be prepared and weighed and mixed at a constant weight ratio.

Wherein the weight of the medicinal preparation is 10 to 30 parts by weight of a stevia extract, 1000 to 2000 parts by weight of a heavy dough for kneading dough, 3 to 8 parts by weight of salt, 30 to 80 parts by weight of powdered milk, 50 to 100 parts by weight of yoghurt powder, By weight of water, 300 to 700 parts by weight of water, 100 to 300 parts by weight of yolk and 300 to 500 parts by weight of butter.

The high-strength dough for kneading may be used in an amount of 1000 to 2000 parts by weight. If the high-strength dough for kneading is less than 1000 parts by weight, the viscosity of the kneaded product is too low. If it is contained in an amount exceeding 2000 parts by weight, the kneaded product may be too much and the workability may be deteriorated.

The salt may provide a salty taste of the batter, while at the same time allowing the taste and flavor of other ingredients to be exerted, enhancing the gluten of the intestinal thickener and controlling the fermentation rate.

The powdered milk is prepared by pulverizing and spraying dried concentrated milk, thereby increasing the volume of the bread produced according to the present invention and improving the pores and texture of the bread.

The yoghurt powder can be used to smoothly perform yeast activity when fermentation or aging is progressed by using a medium-sized kneaded product.

The raw yeast can control and mature the middle seeds to impart flavor. In addition, the raw yeast decomposes the sugars in the water to produce carbon dioxide and ethyl alcohol. The generated carbon dioxide gas is clogged with the gluten film formed in the kneaded product and can not be leaked to the outside, so that the kneaded product can be inflated, According to the present invention, the soft and elastic bread can be produced by the action of the raw yeast, and the bread is expanded and the fragrance is developed, so that the shape of the bread can be maintained optimally.

The egg yolk is the yolk of the egg, and the egg yolk improves the texture of the bread and changes the color in a pleasant manner, and the fat component contained in the egg yolk can soften and impart the texture of the fermented bread.

The butter is an emulsified animal fat that stirs cream separated from milk and maintains a solid state at refrigeration temperature. It is rich in essential vitamins and minerals.

Next, the materials constituting the abovementioned kneaded dough can be stirred so as to be uniformly mixed.

The agitation of the intermediate dough may be performed by stirring at a temperature of 20 to 30 DEG C at a speed of 50 to 80 revolutions per minute for 5 to 20 minutes. When stirring of the intermediate dough is progressed below the lower limit range described above There is a problem that the materials contained in the kneaded material are not uniformly stirred, and when the kneaded material is processed beyond the upper limit range, the kneaded material may become aged.

Subsequently, the agitated kneaded product can be aged.

The aging may be carried out by rehousing the agglomerated kneaded product with the gluten and the materials of the kneading batter, so that the intermediate product can be made elastic by the recombination. The aging can be performed at a temperature of 3 to 8 캜 and a relative humidity of 80 to 90% for 1 to 10 hours.

In the present invention, when agitation of the agglomerated agglomerate is performed below the lower limit range, particles of the agglomerated agglomerate may be recombined to make it difficult to obtain the elasticity of the desired agglomerate. In addition, There is a problem that the surface of the kneaded kneaded product ages and the elastic force is lowered.

Next, the dough of the present invention may be prepared by mixing the dough, the salt, the raw yeast, the sugar, and the butter for the dough of the present invention at a predetermined weight ratio.

The dough may be prepared by mixing the dough with the dough, salt, fresh yeast, sugar, butter, and water. The dough may be prepared by mixing 100 parts by weight of the dough, 30 to 40 parts by weight of salt, 1 to 3 parts by weight of salt, 3 to 8 parts by weight of raw yeast, 1 to 3 parts by weight of sugar, 5 to 10 parts by weight of butter and 10 to 30 parts by weight of water.

If the dough for kneading is contained in an amount of less than 30 parts by weight, the viscosity of the kneaded dough may be too low. If it is contained in an amount exceeding 40 parts by weight, the problem of poor workability may be caused due to too much of the present kind of kneaded product.

Then, it is possible to stir the homogeneous batter to be uniformly mixed.

The agitation of the preliminary dough may be performed by stirring the preliminary dough at a stirring speed of 60 to 100 revolutions / minute at a temperature of 30 to 40 DEG C for 10 to 30 minutes, , There may occur a problem that the materials contained in the present kind of dough are not uniformly agitated, and in the case where the above-mentioned upper limit range is exceeded, a problem of aging of the original kind dough may occur.

The agitated dough may then be fermented.

The fermentation of the present kind of dough may be performed in order to make the structure of the present kind denser and at the same time improve the flexibility and stability of the dough, For 1 to 10 hours.

In the present invention, if the fermentation of the present kind of dough is carried out below the lower limit range, sufficient fermentation and aging may not proceed and flexibility and stability of the dough may not be ensured. In addition, The agglomerated agglomerated agglomerated agglomerated agglomerates may aged to deteriorate physical properties.

Next, after the fermented pasty batter is cut to a predetermined weight unit, the cut pasty batter can be aged.

The cutting of the fermented pasty dough can be variously cut in the weight units of the bread to be commercialized or manufactured, and the fermentation of the pasty dough can be performed in order to improve the flexibility and stability of the cut pastry dough.

In the present invention, aging of the sliced dough can be accomplished by keeping the sliced dough at a temperature of 5 to 15 DEG C for 1 to 15 hours to mature the sliced dough.

Next, the gas contained in the aged pasty dough can be removed.

The gas contained in the aged pasty dough may be removed by pressurizing the pasty dough using rollers or the like known in the art.

The germinated dough may then be fermented.

The fermentation of the present kind of dough may be carried out in order to increase the activity of the raw yeast. In the present invention, the fermentation of the present kind dough is performed at a temperature of 25 to 30 DEG C and a relative humidity of 75 to 85% It can be done by storing for 200 minutes.

When the fermentation of the present kind of dough is carried out below the lower limit range, there is a problem that the fermented dough is not sufficiently fermented and aged so that the yeast activity is insufficient. When the fermentation is carried out beyond the upper limit range, There is a problem that the kneaded product is excessively fermented and aged to deteriorate the physical properties.

Next, the fermented pasty dough can be heated to produce bread.

The fermented pasty dough may be heated by applying various toppings to the fermented pasty dough, and then heating the fermented pasty dough in an oven. The toppings may be variously added according to the manufacturer's intention.

In the present invention, the fermented pre-dough is fermented in an oven pre-heated to a temperature of 200 to 210 ° C, and then heated with steam at 220 to 230 ° C for 10 to 20 minutes, So that it can be baked evenly.

Hereinafter, the method for producing bread using the Stevia extract according to the present invention will be described in more detail with reference to examples and comparative examples.

<Examples>

First, stevia leaves and stevia stems were washed and dried. Stevia leaves were inoculated with fermented yeast and then mixed with honey. Stevia leaf fermentation extracts were prepared using these.

Next, the stevia stem was heated to a high temperature and then heated to prepare a stevia stem extract. The stevia extract was prepared by mixing the stevia leaf fermented extract and the stevia stem heated extract at a weight ratio of 20:10.

Next, a mid-sized kneaded product was prepared using the above-mentioned Stevia extract, and the resulting kneaded product was prepared using the above-mentioned stevia extract, followed by topping the kneaded product.

Then, the baked bread according to the example was prepared by heating the topped pastry.

&Lt; Comparative Example 1 &

The bread was prepared in the same manner as in Example 1 except that in Comparative Example 1, unlike Example 1, bread was prepared without using the Stevia extract.

&Lt; Comparative Example 2 &

A commercially available bread (manufactured by S company) was prepared and used as the bread according to the comparative example 2.

<Sensory Evaluation>

Sensory evaluation was performed on the taste (flavor), texture (texture), texture and preference of the bread prepared in Examples and Comparative Examples 1 and 2, and the results are shown in Table 2 below . The sensory test was performed on 20 food specialists and general consumers. The score and evaluation criteria were 9 point scoring method and shown in [Table 1] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division Taste (fragrance) Texture (chewiness) Texture Comprehensive preference Example 8.5 8.6 8.4 8.5 Comparative Example 1 5.1 5.0 5.1 5.1 Comparative Example 2 7.5 7.5 7.6 7.5

Referring to the above Table 2, it can be seen that the taste (flavor), texture (texture), texture and overall preference of the bread prepared according to the examples are superior to the bread prepared according to the comparative examples.

This means that the bread prepared according to the examples has added taste of the stevia extract to improve the palatability and excellent digestive power, and has a soft texture, so that a good texture and flavor can be felt.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (4)

A stevia extract was prepared and prepared,
After preparing the above-mentioned Stevia Extract and the materials for the intermediate dough, salt, milk powder, yogurt powder, raw yeast, water, egg yolk and butter, they are metered and mixed at a constant weight ratio,
Stirring the materials constituting the intermediate dough to be uniformly mixed,
Agitating the agglomerated kneaded product,
The dough of the present invention was prepared by mixing the above-mentioned dough, dough, salt, yeast, sugar and butter in a predetermined weight ratio,
Stirring the mixture for homogeneous mixing,
The stirred pre-paste was fermented,
The fermented pasty batter is cut into a predetermined weight unit, and then the cut pasty batter is aged,
Removing the gas contained in the aged pasty dough,
The fermentation of the gas-removed pre-dough,
The fermented pasty dough is heated to produce bread,
The steady-
Stevia leaves and stem preparation and washing steps after preparing stevia leaves and stevia stems, washing and removing foreign substances attached to the stevia leaves and stevia stems;
Drying the stevia leaves and stevia stems to remove moisture;
A stevia leaf and stems trimming and separating step of separately cutting stevia leaves and stevia stems after cutting the dried stevia leaves and stevia stems;
A fermenting yeast inoculation step of inoculating yeast cultured on the separated stevia leaves;
A honey mixing step of mixing honey on the stevia leaves inoculated with the yeast;
A fermentation step of fermenting the stevia leaves mixed with the honey by aging;
A fermented extract preparation step of extracting the fermented stevia leaves to produce a fermented extract of Stevia leaf;
Heating the stevia stem water to prepare the separated stevia stem and then heating the stevia stem to produce a leached solution;
Removing the solid stevia stem from the leached heated liquid and heating the leached liquid to produce a stevia stem heated extract; And
Mixing the Stevia leaf fermentation extract and the stevia stem heated extract to prepare an extract of Stevia,
The drying of the stevia leaves and the stevia stems in the stevia leaves and stem drying step is carried out at a temperature of 25 to 35 ° C for 1 to 3 days so that the content of water contained in the stevia leaves and stevia stem is 20 to 30 weight %,
In the fermentation of yeast inoculation step yeast Saccharomyces as my access Celebi jiae (Saccharomycescerevisiae), the founder Saka in my process pombe (Schizosaccharomyces pombe), Cluj-les into my process lactis (Klureromyceslactis) and Saccharomyces with my Seth Bowl radio (Saccharomyces boulardii ), and more preferably,
In the honey mixing step, 15 to 30 parts by weight of honey is used per 100 parts by weight of the whole stevia leaves inoculated with the yeast,
The fermentation step is carried out at a temperature of 30 to 40 DEG C for 5 to 25 days,
In the stevia stem hot water heating step, 100 parts by weight of the stevia stem is mixed in a weight ratio of 800 to 1200 parts by weight of water and heated at a temperature of 150 to 160 ° C for 5 to 30 hours,
In the step of producing the heated extract, the heated leached solution is introduced into an extractor, and heated at 125 to 135 ° C and a pressure of 2 to 4 kgf / cm ² for 2 to 10 hours, / 5 &lt; / RTI &gt; to produce a stevia stem extract,
Wherein the Stevia extract is mixed at a weight ratio of 10 to 30 parts by weight of a stevia leaf fermentation extract and 5 to 15 parts by weight of a stevia stem heated extract in the extract solution mixing step.
delete delete A bread using the extract of Stevia, which is produced by the method of claim 1.