KR102249162B1 - Manufacturing method of carrot bread - Google Patents

Abstract

The present invention relates to a method for preparing carrot bread, which is prepared by using carrots that are beneficial to the health so as to increase the utilization of carrots, which are nutritionally beneficial. The method for preparing carrot bread is characterized by comprising: a mixing and kneading step of mixing 1000 parts by weight of strong flour, 90-140 parts by weight of rye flour, 5-16 parts by weight of raw yeast, 320-440 parts by weight of natural sourdough starter, 1-7 parts by weight of a molt extract, 800-960 parts by weight of carrot juice, 18-29 parts by weight of salt, 1-10 parts by weight of water, 410-520 parts by weight of walnut powder, and 300-420 parts by weight of fried carrot; an aging and fermentation step of aging and fermenting the dough at a temperature of 0-7℃ for 15-21 hours; a sub-division step of dividing the dough; an intermediate fermentation step of fermenting the dough at a temperature of 18-24℃ for 14-24 minutes; a molding step of molding the dough; and a final fermentation step of fermenting the dough at a temperature of 18-24℃ for 40-45 minutes; a drying step of applying toppings to the top of the dough and drying the same at room temperature for 8-14 minutes; and a baking step of primarily baking the dough, for 3-21 minutes, in an oven of which a temperature of an upper portion is 260-280℃ and a temperature of a lower portion is 190-220℃ and secondarily baking the dough, for 10-30 minutes, in the oven of which the temperature of the upper portion is 220-250℃ and the temperature of the lower portion is 160-190℃.

Description

Manufacturing method of carrot bread

The present invention relates to carrot bread, and more particularly, to a method for producing carrot bread, which is excellent in nutritional aspect and excellent in taste and texture by mainly using carrots.

With the diversification of dietary life, the demand for products in confectionery and bakery is increasing day by day, and a number of products that can meet the well-being culture by utilizing various ingredients, especially vegetables, are rushing to market.

As a representative example of this, Korean Patent Laid-Open Publication No. 10-2010-0097265 (published on September 3, 2010) relates to a method of manufacturing carrot bread using carrot juice as a well-being food, and beta-carotene is used in baking products. It is suggesting a method of baking that is beneficial to health by using carrot juice containing a lot.

However, by simply using only carrot juice, there is a problem that many nutritional elements such as dietary fiber contained in carrots cannot be utilized.

In addition, there is a problem in that it is difficult to actively utilize the nutritional elements provided by carrots because the content of carrots is also small.

Korean Patent Application Publication No. 10-2010-0097265 (published on September 3, 2010)

As invented in order to solve the above problems, the present invention is to provide a method of manufacturing carrot bread that is beneficial in terms of nutrition and can increase the utilization of carrots by using carrots that are beneficial to health. have.

In addition, the present invention provides a method of manufacturing carrot bread that can remove odor caused by the use of carrots, minimize deterioration of carrots during the baking process, and maximize the aroma, taste, texture, etc. of bread using carrots. There is a purpose in wanting to.

As a means for solving the problems as described above, the method for producing carrot bread according to the present invention,

Strong flour 1000 parts by weight, rye flour 90 to 140 parts by weight, fresh yeast 5 to 16 parts by weight, natural fermented species 320 to 440 parts by weight, malt extract 1 to 7 parts by weight, carrot juice 800 to 960 parts by weight, salt 18 to 29 Mixing and kneading step of mixing and kneading parts by weight, 1 to 10 parts by weight of water, 410 to 520 parts by weight of walnut flour, and 300 to 420 parts by weight of roasted carrots,

A maturation and fermentation step of maturing and fermenting the dough at 0~7℃ for 15~21 hours,

Subdivision step of dividing,

Intermediate fermentation step of fermenting at 18~24℃ for 14~24 minutes,

Molding step of forming,

Final fermentation step of fermenting at 18~24℃ for 40~50 minutes,

Drying step of applying toppings on top and drying at room temperature for 8 to 14 minutes and

First baking for 3 to 21 minutes at an upper temperature of 260 to 280°C and a lower temperature of 190 to 220°C and then steaming for 10 to 30 minutes at an upper temperature of 220 to 250°C and at a lower temperature of 160 to 190°C. It characterized in that it comprises a baking step.

In addition, the roasted carrots are prepared by mixing sliced carrots and olive oil at a weight ratio of 300:46 to 55 and roasting them in a frying pan.

In addition, the mixing and kneading step,

Mixing and kneading the first step of mixing and kneading strong flour, rye flour, fresh yeast, natural fermented species, malt extract, and carrot juice,

The second stage of mixing and kneading by adding salt and water and kneading additionally and

It characterized in that it comprises a third step of mixing and kneading by adding and mixing walnut flour and roasted carrots.

In addition, the topping material,

Rye flour, sugar, salt, soft flour, fresh yeast, water, and butter are used in a weight ratio of 125:10~19:0.5~2:21~27:0.8~3:53~60:35~40,

1st step of making toppings that mix rye flour, sugar, salt, soft flour, raw yeast, and water,

Step 2 of manufacturing toppings that are added after melting the butter, and

It is characterized in that it is produced through three steps of preparing toppings fermented at 26 to 33°C for 3.5 to 4.3 hours.

In addition, in the mixing and kneading step, 1 to 2 parts by weight of a flavor improving agent are further added,

The flavor improving agent,

The first step of manufacturing a steaming flavor improving agent by mixing water with beer barley,

The second step of manufacturing a flavor improving agent in which water is heated to 35~50℃ and then malt is added and stirred,

The third step of manufacturing a flavor improving agent in which the solids are filtered and removed from the mixture of the stirred malt oil and water,

A fourth step of producing a flavor improving agent, mixing a mixture of malt and water from which solids have been removed in the steamed beer barley prepared in the first step of preparing the flavor improving agent,

The fifth step of manufacturing a flavor improving agent maintained at 58 to 78°C for 4 to 8 hours,

The 6th step of manufacturing a flavor improving agent that grinds with a blender and filters solids through a sieve and

It characterized in that it is manufactured including the seventh step of manufacturing a flavor improving agent in which the material from which the solid has been filtered is stirred and heated for 30 to 70 minutes.

In addition, the natural fermented species,

The first step of manufacturing a starter heating carrot juice to 45~55℃,

The second step of manufacturing a starter in which raisins and sugar are added to the heated carrot juice,

The third step of manufacturing a starter that maintains a mixture of carrot juice with raisins and sugar at 25 to 35°C for 40 to 55 hours,

The 4th step of manufacturing a starter to grind the aged mixed solution with a blender,

The fifth step of producing a starter mixing the mixed liquid aged and pulverized in the strong flour,

The 6th step of manufacturing a starter fermenting at 32~39℃,

A seventh step of producing a starter, in which the fermented material is mixed with the strong powder and the mixed liquid aged and pulverized in the fourth step of producing the starter,

The 8th step of manufacturing a starter that is fermented again at 32~39℃,

The ninth step of producing a starter, mixing the ingredients fermented again in the eighth step of producing the starter with water in the strong flour,

The 10th step of manufacturing a starter aged for 2 hours and

It is manufactured by a method comprising a starter manufacturing 11th step of mixing water and strong powder with the material aged in the 10th step of manufacturing the starter,

In the fifth step of manufacturing the starter, 0.2 to 3 parts by weight of fermentation additive is further added with respect to 100 parts by weight of the material obtained by mixing the mixed liquid aged and pulverized in the strong flour,

The fermentation additives,

The first step of manufacturing fermentation additives, in which the outer shell of chestnuts is removed and the inner shell of chestnuts with 0.8 to 1.1 mm of chestnuts attached is cut and separated.

The second step of manufacturing fermentation additives in which the chestnut inner shell with separated chestnut grains is dried at room temperature for 5 to 6 days,

Add honey and water to the chestnut inner shell to which the dried chestnut grains are attached, and mix the chestnut inner shell, honey, and water in a weight ratio of 10:0.3~3:24~40. Fermentation in which honey and water are first mixed and then the chestnut inner shell is mixed. The third step of manufacturing additional materials,

The fourth step of manufacturing fermentation additives fermented at 18 to 22°C for 48 to 52 hours,

The fifth step of manufacturing fermentation additives that are ground with a blender and pulverized,

The sixth step of manufacturing fermentation additives, adding 0.4 to 7 parts by weight of silkworm extract to 100 parts by weight of fermented material,

It is manufactured in the seventh step of manufacturing fermentation additives that are secondary fermentation at 25 to 29°C for 24 to 36 hours,

The silkworm extract is used by immersing the leaves of silkworm in water at 60 to 70°C for 1 to 3 hours,

The mixing weight ratio of carrot juice, raisins, and sugar in the second step of manufacturing the starter is 100:43~53:7~15,

The weight ratio of the strong powder and the aged and pulverized mixture in the fifth step of manufacturing the starter is 100:51 to 60,

The weight ratio of the fermented material in the starter manufacturing step 7, the strong flour, and the mixed liquor aged and pulverized in the starter manufacturing step 4 is 50:85 to 105:51 to 60,

The weight ratio of the strong flour in the starter manufacturing step 9, water, and the material fermented again in the starter manufacturing step 8 is 50:42~57:7~12,

In the 11th step of manufacturing the starter, the weight ratio of the strong powder, water, and the material aged in the 10th step of manufacturing the starter is 200:185 to 220:43 to 53.

In addition, the natural fermented species,

The starter manufacturing step 12 of mixing the material prepared in the starter manufacturing step 11 with water in the strong flour,

The 13th step of manufacturing a starter aged for 2 hours and

It characterized in that it is manufactured by a method comprising a 14th step of producing a starter of mixing water and strong powder with the material aged in the 13th step of manufacturing the starter.

In addition, the weight ratio of the strong flour in the starter manufacturing step 12, water, and the material fermented again in the starter manufacturing step 7 is 50:42~57:7~12,

In the 14th step of manufacturing the starter, the weight ratio of the strong powder, water, and the material aged in the 13th step of manufacturing the starter is 200:185 to 220:43 to 53.

Through the above-described problem solving means, the method of manufacturing carrot bread according to the present invention uses carrots that are beneficial to health, and can increase the utilization of carrots while being beneficial in nutritional terms, and can remove an off-flavor caused by the use of carrots. There are advantages such as minimizing the deterioration of carrots during the baking process and maximizing the aroma, taste, texture, etc. of the bread of the use of carrots.

1 is a flow chart showing a method of manufacturing carrot bread according to the present invention.

A preferred embodiment of a method for manufacturing carrot bread according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart showing a method of manufacturing carrot bread according to the present invention.

As shown in Figure 1, the method for producing carrot bread according to the present invention is 1000 parts by weight of strong flour, 90 to 140 parts by weight of rye flour, 5 to 16 parts by weight of fresh yeast, 320 to 440 parts by weight of natural fermented seeds, malt extract Mixing and kneading by mixing 1 to 7 parts by weight, 800 to 960 parts by weight of carrot juice, 18 to 29 parts by weight of salt, 1 to 10 parts by weight of water, 410 to 520 parts by weight of walnut flour, and 300 to 420 parts by weight of roasted carrots Steps, maturation and fermentation steps of maturing and fermenting the dough at 0~7℃ for 15~21 hours, subdividing subdividing steps, intermediate fermentation steps fermenting at 18~24℃ for 14~24 minutes, and molding Step, final fermentation step of fermenting at 18~24℃ for 40~50 minutes, drying step of applying toppings on top and drying at room temperature (15~30℃) for 8~14 minutes, and upper temperature of 260~280 Including the first baking step of burning steam for 3 to 21 minutes at a condition of ℃ and a lower temperature of 190 to 220 ℃, followed by a second baking step for 10 to 30 minutes at an upper temperature of 220 to 250 ℃ and a lower temperature of 160 to 190 ℃. It characterized in that it is made by doing.

Here, the roasted carrots are prepared by mixing sliced carrots and olive oil at a weight ratio of 300:46 to 55 and frying them in a frying pan.

And the mixing and kneading step is a first step of mixing and kneading by mixing strong flour, rye flour, fresh yeast, natural fermented species, malt extract, and carrot juice, and a mixing and kneading agent in which salt and water are added and kneaded. It comprises a second step and a third step of mixing and kneading in which walnut flour and roasted carrots are added and mixed. 80% of gluten is formed in the first step of mixing and kneading, 90% of gluten is formed in the second step of mixing and kneading, and 100% of gluten is formed in the third step of mixing and kneading. Here,'gluten' refers to a mixture of natural proteins contained in wheat or barley, and is a sticky substance that swells the dough. It is generated when water is added to the flour and kneaded. Here, '100% gluten' is the maximum elasticity in the dough. It is defined by setting the amount of gluten formation at the time point of hyperextensibility as 100%, and based on this, the corresponding percent of gluten formation is defined according to the amount of gluten formation.

In the subdividing step, it is preferable to divide into a size of 280 to 330 g by weight.

In the molding step, it can be made into various shapes, but it is preferable to shape it into a carrot shape.

And the topping is used in a weight ratio of rye flour, sugar, salt, soft flour, fresh yeast, water, and butter in a weight ratio of 125:10 to 19:0.5 to 2:21 to 27:0.8 to 3:53 to 60:35 to 40. do.

In addition, the toppings include the first step of preparing a topping product mixing rye flour, sugar, salt, soft flour, fresh yeast, and water, and the second step of preparing the topping product, which is added after melting the butter, and 3.5 to 4.3 hours at 26 to 33°C. It is produced through three steps of preparing toppings that are fermented during the period.

It is preferable to use 20 to 50 parts by weight of the topping material based on 300 parts by weight of the total dough.

And in the mixing and kneading step, 1 to 2 parts by weight of a flavor improving agent may be further added.

The flavor improver is a first step of preparing a steaming flavor improving agent by mixing water with beer barley, a second step of preparing a flavor improving agent that is stirred by adding malt after heating water to 35 to 50°C, a solid in a mixture of agitated malt and water The third step of manufacturing a flavor improving agent that is filtered through a sieve, and the fourth step of preparing a flavor improving agent mixing a mixture of malt and water from which solids have been removed in the steamed beer barley prepared in the first step of preparing the flavor improving agent, at 58 to 78°C. The fifth step of manufacturing a flavor improving agent that is maintained for 8 hours, the sixth step of manufacturing a flavor improving agent that grinds with a blender and sifting through a sieve, and a flavor improving agent that continuously heats the material from the solids over medium heat for 30 to 70 minutes while stirring. It characterized in that it is manufactured, including the seventh step of manufacturing.

Here, the mixing weight ratio of beer barley and water in the first step of manufacturing the flavor improving agent is 30:20 to 40, and the mixing weight ratio of water and malt in the second step of preparing the flavor improving agent is 27:110 to 210, In the fourth step of preparing the flavor improving agent, the mixing weight ratio of the mixture of steamed beer barley and malt and water from which the solid has been removed is preferably 1:1.4 to 2.1.

In addition, the natural fermented species may be manufactured and used using general commercially available natural fermented species or generally known strong flour, rye flour, etc., but may be manufactured by the following manufacturing method for better flavor, specifically carrots The first step of producing a starter that heats the juice to 45-55℃, the second step of producing a starter in which raisins and sugar are added to the heated carrot juice, and a mixture of raisins and sugar in carrot juice are mixed at 25-35℃. The third step of manufacturing a starter that maintains 40 to 55 hours, the fourth step of manufacturing a starter that moves the aged mixture to a blender, the fifth step of manufacturing a starter that mixes the matured and pulverized mixture in strong flour, and fermentation at 32 to 39°C. The sixth step of producing the starter, the seventh step of producing a starter for mixing the fermented material with the strong powder and the mixed liquid aged and pulverized in the fourth step of producing the starter, and the eighth step of producing the starter again fermented at 32 to 39°C. Including.

Here, carrot juice is used to juice carrots and remove solids, and for raisins, it is preferable to use general raisins on the market as they are, and it is preferable to omit the pre-washing operation because it reduces the effect of yeast and increases the possibility of spoilage. , It depends on the state of the raisin, so it is not necessarily limited thereto.

Heating the carrot juice in the first step of manufacturing the starter is to prevent side effects caused by bacteria when raisins are added and to facilitate the growth of yeast or the like through an appropriate temperature.

The fermentation effect is increased by grinding and pulverizing the mixed solution aged in the fourth step of manufacturing the starter with a blender, and the degree of pulverization may vary depending on the situation, but it is preferably different depending on the performance of the blender used for general baking. It should be ~7 minutes.

And the mixed weight ratio of carrot juice, raisins, and sugar in the second step of manufacturing the starter is 100:43 to 53:7 to 15.

In addition, the weight ratio of the strong powder and the aged and pulverized mixed liquid in the fifth step of manufacturing the starter is 100:51-60.

In addition, the weight ratio of the fermented material in the starter manufacturing step 7, the strong flour, and the mixed liquor aged and pulverized in the starter manufacturing step 4 is 50:85 to 105:51 to 60.

The fermentation time in the sixth step of manufacturing the starter and the eighth step of manufacturing the starter is 2 to 40 hours.

In addition, the method of manufacturing a natural fermented seed includes a ninth step of producing a starter in which the ingredients re-fermented in the eighth step of producing the starter are mixed with water and a tenth step of aging the starter for two hours, and the It characterized in that it further comprises an eleventh step of producing the starter mixing water and strong powder with the material aged in the tenth step of starter production.

Here, the weight ratio of the strong flour, water in the starter manufacturing step 9, and the material fermented again in the starter manufacturing step 8 is 50:42 to 57:7 to 12.

In the 11th step of manufacturing the starter, the weight ratio of the strong powder, water, and the material aged in the 10th step of manufacturing the starter is 200:185 to 220:43 to 53.

The temperature in the tenth step of manufacturing the starter is preferably set to 25 ~ 35 ℃.

And in the fifth step of manufacturing the starter, 0.2 to 3 parts by weight of the fermentation additive is further added to 100 parts by weight of the material obtained by mixing the mixed liquid aged and pulverized in the strong flour, and the fermentation additive removes the chestnut shell and the chestnut grains are 0.8~ The first step of manufacturing a fermented additive that cuts and separates the chestnut inner shell attached to 1.1mm, the second step of manufacturing a fermented additive that dry the chestnut inner shell with the separated chestnut grain attached at room temperature for 5 to 6 days, and the dried chestnut grain is attached. Add honey and water to the chestnut inner shell and mix, but the weight ratio of chestnut inner shell, honey and water is 10:0.3~3:24~40, and the fermentation additive manufacturing 3rd that mixes the chestnut inner shell after mixing honey and water first. Steps, the fourth step of producing fermented additives fermented at 18 to 22°C for 48 to 52 hours, the fifth step of producing fermented additives that are ground with a blender, and 0.4 to of silkworm extract based on 100 parts by weight of the fermented material It is prepared in the sixth step of preparing fermented additives by adding 7 parts by weight, and the seventh step of producing fermented additives for secondary fermentation at 25 to 29°C for 24 to 36 hours. Here, the silkworm extract is used by immersing the leaves of silkworm in water at 60 to 70°C for 1 to 3 hours.

As described above, in the present invention, in addition to raisins and carrot juice, fermented species using chestnut shells are added in the intermediate process, but the generation of unnecessary microorganisms or toxic substances is controlled through the silkworm extract.

Specifically, by using a chestnut inner shell with 0.8 to 1.1 mm of chestnut grain attached, which was not found in the prior art, a fermentation starter that adds protein to the fermented species and enables strong and stable fermentation is obtained (actually, baking When compared to the use of simply separating the chestnut crust and pulverizing it, the fermentation expansion power is remarkably excellent, and the result of improved stability and formation time of the dough is easily confirmed. Also, since it achieves high volume and has a bright color in a short dough and aging time, the reproducibility of colors by various ingredients is excellent when baking). In addition, the use of silkworm extract in the sixth step of manufacturing the fermentation additive prevents the suppression of unnecessary bacteria in the fermented species and creates a good environment for growth of yeast. There arises a problem that the expiration date of use is missed due to the inhibition of the growth of or the rapid proliferation of unnecessary bacteria.

The natural fermented species, which have undergone the manufacturing process as described above, are prepared in a starter manufacturing step 12 of mixing the ingredients prepared in the starter manufacturing step 11 with water in a strong flour, and a starter manufacturing step 13 that is aged for 2 hours. , The starter manufacturing step 14 of mixing water and strong powder with the material aged in the starter manufacturing step 13 may be further included.

Here, too, the weight ratio of the strong powder, water in the starter production step 12, and the material fermented again in the starter production step 7 is 50:42 ~ 57:7 ~ 12, and the strong powder, water and the above in the starter production step 14 The weight ratio of the material aged in the 13th step of manufacturing the starter is 200:185~220:43~53.

The temperature in the thirteenth step of manufacturing the starter is preferably 25 to 35°C.

Shooting steam in the baking step may utilize the function of a conventional oven equipped with a steam shooting function, but is not limited thereto.

Hereinafter, the results of sensory evaluation comparing the carrot bread [Example 1, Example 2] prepared through the carrot bread manufacturing method according to the present invention and the commercially available carrot bread [Comparative Example] using carrot juice will be described. ([Example 1] uses the above method, but uses natural fermented species using generally used strong flour and rye flour, and [Example 2] is a natural fermented species prepared through the method for producing the natural fermented species. Is used).

Quantitatively, for 20 confectionery and bakery trainees, a score of 1 (very bad) for fragrance (the harmony of the intensity and aroma of carrots), taste, texture (texture, foreign body feeling from carrots), and appearance (color, shape). ), 2 (bad), 3 (medium), 4 (good), and 5 (very good).

As for the quantitative evaluation, the carrot bread prepared according to the present invention obtained excellent results in all items as shown in Table 1 below.

Item Example 1 Example 2 Comparative example incense 3.85 4.15 3.2 flavor 4.05 4.3 3.3 Texture 3.9 4.2 3.35 Appearance 3.8 3.9 3.55

Through the configuration as described above, the method of manufacturing carrot bread according to the present invention uses carrots that are beneficial to health, and can increase the utilization of carrots while being beneficial in nutritional terms, and can remove an off-flavor caused by the use of carrots, and the baking process It has the effect of minimizing the deterioration of carrots and maximizing the aroma, taste, texture, etc. of the bread of the use of carrots.

Claims (1)

Strong flour 1000 parts by weight, rye flour 90 to 140 parts by weight, fresh yeast 5 to 16 parts by weight, natural fermented species 320 to 440 parts by weight, malt extract 1 to 7 parts by weight, carrot juice 800 to 960 parts by weight, salt 18 to 29 Mixing and kneading step of mixing and kneading parts by weight, 1 to 10 parts by weight of water, 410 to 520 parts by weight of walnut flour, and 300 to 420 parts by weight of roasted carrots,
A maturation and fermentation step of maturing and fermenting the dough at 0~7℃ for 15~21 hours,
Subdivision step of dividing,
Intermediate fermentation step of fermenting at 18~24℃ for 14~24 minutes,
Molding step of forming,
Final fermentation step of fermenting at 18~24℃ for 40~50 minutes,
Drying step of applying toppings on top and drying at room temperature for 8 to 14 minutes and
First baking for 3 to 21 minutes at the upper temperature of 260 to 280°C and the lower temperature of 190 to 220°C, and then steaming the steam for 10 to 30 minutes at the upper temperature of 220 to 250°C and at the lower temperature of 160 to 190°C. It includes the baking step of baking,
The natural fermented species,
The first step of manufacturing a starter heating carrot juice to 45~55℃,
The second step of manufacturing a starter in which raisins and sugar are added to the heated carrot juice,
The third step of manufacturing a starter that maintains a mixture of carrot juice with raisins and sugar at 25 to 35°C for 40 to 55 hours,
The 4th step of manufacturing a starter to grind the aged mixed solution with a blender,
The fifth step of producing a starter mixing the mixed liquid aged and pulverized in the strong flour,
The 6th step of manufacturing a starter fermenting at 32~39℃,
The seventh step of producing a starter, of mixing the fermented material with the strong powder and the mixed liquid aged and pulverized in the fourth step of producing the starter,
The 8th step of manufacturing a starter that is fermented again at 32~39℃,
The 9th step of manufacturing a starter, mixing the ingredients fermented again in the 8th step of manufacturing the starter with water in the strong flour,
The 10th step of manufacturing a starter aged for 2 hours and
It is manufactured by a method comprising a starter manufacturing 11th step of mixing water and strong powder with the material aged in the 10th step of manufacturing the starter,
In the fifth step of manufacturing the starter, 0.2 to 3 parts by weight of the fermentation additive is further added to 100 parts by weight of the material obtained by mixing the mixed liquid aged and pulverized in the strong flour,
The fermentation additives,
The first step of manufacturing fermentation additives, in which the outer shell of chestnuts is removed and the inner shells of chestnuts with 0.8 to 1.1 mm attached chestnuts are cut and separated.
The second step of manufacturing fermentation additives in which the chestnut inner shell with separated chestnut grains is dried at room temperature for 5 to 6 days,
Add honey and water to the chestnut inner shell to which the dried chestnut kernels are attached, but mix the chestnut inner shell, honey, and water in a weight ratio of 10:0.3~3:24~40. Fermentation in which honey and water are first mixed and then the chestnut inner shell is mixed. The third step of manufacturing additional materials,
The fourth step of manufacturing fermentation additives fermented at 18 to 22°C for 48 to 52 hours,
The fifth step of manufacturing fermentation additives that are ground with a blender,
The sixth step of manufacturing fermentation additives, adding 0.4 to 7 parts by weight of silk grass extract to 100 parts by weight of fermented material,
It is manufactured in the seventh step of manufacturing fermentation additives that are secondary fermentation at 25 to 29°C for 24 to 36 hours,
The silkworm extract is used by immersing the leaves of silkworm in water at 60 to 70°C for 1 to 3 hours,
The mixing weight ratio of carrot juice, raisins, and sugar in the second step of manufacturing the starter is 100:43~53:7~15,
The weight ratio of the strong powder and the aged and pulverized mixed liquid in the fifth step of manufacturing the starter is 100:51 to 60,
The weight ratio of the fermented material in the starter manufacturing step 7, the strong flour, and the mixed liquor aged and pulverized in the starter manufacturing step 4 is 50:85 to 105:51 to 60,
The weight ratio of the strong flour in the starter manufacturing step 9, water, and the material fermented again in the starter manufacturing step 8 is 50:42~57:7~12,
In the 11th step of manufacturing the starter, the weight ratio of the strong powder, water, and the material aged in the 10th step of manufacturing the starter is 200:185 to 220:43 to 53.
Method of making carrot bread

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