KR102346971B1 - Manufacturing method for bread confectionery and bread confectionery manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing a bread confectionery and to a bread cake manufactured thereby.
The method for producing breadcrumbs according to the present invention prepares ingredients including stevia extract, strong flour for dough, salt, powdered milk, yogurt powder, raw yeast, water, egg yolk and butter, and measures the prepared ingredients at a constant weight ratio. and mixing to prepare a middle-class dough, agitating the ingredients constituting the middle-class dough, aging the stirred middle-class dough, and adding strong flour, nurungji powder, salt, raw material to the aged middle-class dough Yeast, sugar, and butter are mixed in a constant weight ratio to prepare a main kind dough, the main kind dough is stirred, the stirred main kind dough is fermented, and the fermented main kind dough is cut into a constant weight unit. After that, the cut main seed dough is aged, the gas contained in the aged main seed dough is removed, the gas is removed from the main seed dough, and the fermented main seed dough is heated to bake bread. A molded body is prepared, and lotus root powder is applied to the molded breadcrumbs to prepare a breadcrumb.
According to the above configuration, the present invention is rich in nutrients and can be consumed as a snack or meal substitute, and it is possible to prepare bread confectionery that is soft and moist like bread, has improved palatability, and has excellent texture and flavor.

Description

Bread confectionery manufacturing method and bread confectionery manufactured thereby

The present invention relates to a method for manufacturing bread confectionery and to a bread cake manufactured thereby, and more particularly, it is rich in nutrients and can be consumed as a snack or meal substitute, and is soft and moist like bread, has improved palatability, and has excellent texture And it relates to a method for producing a bread cake that can feel the flavor, and to a bread cake manufactured thereby.

Confectionery and bakery industries are developing day by day due to the simplification and westernization of today's eating habits. In particular, among confectionery products, cookies belong to dried confectionery and have excellent storability due to less microbial deterioration, high sweetness and excellent taste, making them the main snack for modern people. is being consumed

In general, confectionery consists of wheat flour, starch, rice (including glutinous rice) and/or rice flour (including glutinous rice flour) as main ingredients, and sugar, egg, butter, milk, fresh cream, Western liquor, chocolate, coffee, and spices to enhance taste and flavor , It means that additives such as fruits and yeast are properly mixed and kneaded, and then baked or steamed.

On the other hand, recently, as consumers prefer foods with health and safety for various foods, confectionery also prefer high-functionality and high-quality products. Accordingly, many food manufacturers have become interested in the development of new high-functional confectionery to meet consumer preferences, and various new confectionery products are being launched one after another to meet consumer expectations.

In the case of confectionery, there is a tendency to reflect consumer expectations and select ingredients that can help health while maintaining its functionality. A technology that makes it easy for children to avoid taking ginseng in the form of confectionery because of its bitter taste (Korean Patent No. 10-0079982). Confectionery with the addition of loess from which harmful ingredients such as impurities and arsenic have been removed, a technology to impart anti-diabetic and anti-hypertensive effects to confectionery using mugwort, etc. (Korean Patent Publication No. 10-2004-68095) technology for manufacturing (Korean Patent No. 10-0466481), and the like.

Domestic Registered Patent No. 10-1661127 (Registered on September 23, 2016) Domestic Registered Patent No. 10-1547944 (Registered on August 21, 2015) Domestic Registered Patent No. 10-1403011 (Registered on May 27, 2014)

The present invention provides a method for producing bread confectionery, which can be consumed as a snack or meal substitute because it is rich in nutritional components, is soft and moist like bread, has improved palatability, and has excellent texture and flavor, and bread cake manufactured thereby is doing

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

The method for producing breadcrumbs according to the present invention prepares ingredients including stevia extract, strong flour for dough, salt, powdered milk, yogurt powder, raw yeast, water, egg yolk and butter, and measures the prepared ingredients at a constant weight ratio. and mixing to prepare a middle-class dough, agitating the ingredients constituting the middle-class dough, aging the stirred middle-class dough, and adding strong flour, nurungji powder, salt, raw material to the aged middle-class dough Yeast, sugar, and butter are mixed in a constant weight ratio to prepare a main kind dough, the main kind dough is stirred, the stirred main kind dough is fermented, and the fermented main kind dough is cut into a constant weight unit. After that, the cut main seed dough is aged, the gas contained in the aged main seed dough is removed, the gas is removed from the main seed dough, and the fermented main seed dough is heated to bake bread. A molded body is prepared, and lotus root powder is applied to the molded breadcrumbs to prepare a breadcrumb.

In the step of measuring and mixing the prepared materials at a constant weight ratio to prepare a middle-class dough, the middle-class dough is 20 to 40 parts by weight of stevia extract, 1000 to 2000 parts by weight of strong flour for middle-class dough, 5 to 25 parts by weight of salt, It is prepared by mixing 30 to 100 parts by weight of milk powder, 50 to 100 parts by weight of yogurt powder, 15 to 25 parts by weight of raw yeast, 500 to 1000 parts by weight of water, 100 to 400 parts by weight of egg yolk and 300 to 500 parts by weight of butter. , In the step of stirring the materials constituting the Jungjong kneading material, the stirring of the Jungjong kneading material is carried out by stirring at a temperature of 20 to 30 ° C. at a rate of 50 to 80 rotations / min for 5 to 15 minutes, and the stirred In the step of aging the dough, the agitated middle-class dough is aged at a temperature of 3 to 8°C and a relative humidity of 80 to 90% for 2 to 10 hours, and the aged middle-grade dough is added to the aged middle-class dough, nurungji In the step of mixing powder, salt, raw yeast, sugar and butter in a constant weight ratio to prepare the main kind dough, 30 to 40 parts by weight of the strong flour for the main kind dough, 5 to 40 parts by weight of the strong flour for the main kind dough, 5 to 100 parts by weight of the whole middle class dough 10 parts by weight, 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 are mixed in a weight ratio, and the In the stirring step, the stirring of the original dough is performed by stirring the original dough at a temperature of 30 to 40° C. at a stirring speed of 60 to 100 revolutions/minute for 10 to 30 minutes, and the stirred original dough is fermented. In the step of fermenting the fermented bonjang, the agitated bonjang paste is stored for 1 to 10 hours at a temperature of 25 to 35° C. In the step of aging the dried original type dough, the cut In the step of fermenting the kneaded material from which the gas has been removed, the cut kneaded material is aged by storing the cut kneaded material at a temperature of 5 to 15° C. for 1 to 15 hours. Fermentation proceeds by storing the degassed kneaded material at a temperature of 25 to 30° C. and a relative humidity of 75 to 85% for 30 to 200 minutes, and heating the fermented kneaded material to prepare a breadcrumb molded body The heating of the fermented main seed dough may be performed by putting the fermented main seed dough into an oven preheated to a temperature of 200 to 210 ° C., and then heating it with steam at 220 to 230 ° C. for 10 to 20 minutes.

The nurungji powder is produced by germinating brown rice to produce germinated brown rice, wherein the germinated brown rice is mixed with brown rice and water in a weight ratio of 1:1 to 1:2, the brown rice is immersed in water, and then the brown rice immersed in the water is 25 Manufactured by immersing at a temperature of to 35° C. for 1 to 4 days, mixing the germinated brown rice with water and heating to prepare godubap, wherein the godubap is mixed with germinated brown rice and water in a weight ratio of 1:1.5 to 1:2 Then, it is prepared by heating at a temperature of 110 to 130° C. for 30 to 60 minutes, and after separating and storing a part of the godubap, fermented bacteria are mixed with the separated and stored godubap, but the fermented bacteria are separated godubap 100 It is mixed in a weight ratio of 1 to 3 parts by weight based on parts by weight, and the fermented bacteria are peptone, yeast extract, sodium citrate, glucose and distilled water, respectively, 5 to 10 parts by weight of peptone, 3 to 7 parts by weight of yeast extract, Prepare a medium composition by mixing 0.1 to 0.5 parts by weight of sodium citrate, 2 to 5 parts by weight of glucose and 50 to 80 parts by weight of distilled water, and sterilize the medium composition at 75 to 80° C. for 20 to 40 minutes, After cooling to a temperature of 35 to 40 °C, lactic acid bacteria ( Lactobacillales ), Streptococcus thermophiles ( Streptococcus thermophiles ), Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) and Bifidobacterium based on 100 parts by weight of the medium composition Longum ( Bifidobacterium longum ) is prepared by mixing and inoculating at a weight ratio of 5 to 10 parts by weight of any one lactic acid bacteria selected from the group consisting of, and culturing for 20 to 60 hours. The aging fermentation of the fermented godubap is carried out by aging and fermenting godubap mixed with the fermented bacteria at a temperature of 35 to 40°C for 20 to 30 hours, and the fermented godubap aged and fermented with the fermented bacteria and the rest. Godubap is mixed to prepare a fermented godubap, but the godubap fermented product is mixed in a weight ratio of 3 to 8 parts by weight of godubap aged and fermented with fermented bacteria with respect to 100 parts by weight of godubap, and then 20 to 40 at a temperature of 40 to 42°C It proceeds by fermentation for a period of time, and the godubap fermented product, wild wild plant extract and water are mixed, but 5 to 10 parts by weight of the wild wild plant extract and 3 to 7 parts by weight of water are mixed in a weight ratio of 5 to 10 parts by weight based on 100 parts by weight of the godubap fermented product, The Godubap fermented product in which the wild wild plant extract and water are mixed is filled in a lower mold having a certain shape and thickness, and the filled Godubap fermented product in which the wild wild plant extract and water are mixed is compressed by pressing and heating with a molding mold equipped with a heating device. , The heating using the heating device is performed at a temperature of 200 to 240 ℃ for 5 to 10 minutes, ^{and then pressurized to a pressure of 3 to 7kgf / cm 2} with the molding die and air heated to a temperature of 50 to 55 ℃ 10 It proceeds by spraying for 20 minutes, and can be manufactured through the process of grinding the nurungji.

In addition, the present invention includes a pastry prepared by the above-described manufacturing method.

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

Bread confectionery according to the present invention is rich in nutrients and can be consumed as a snack or meal replacement, is soft and moist like bread, has improved palatability, and has excellent texture and flavor.

It will be fully understood that embodiments of the technical idea of the present invention may provide various effects not specifically mentioned.

Advantages and features of the present invention, and methods for achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

Unless defined otherwise, 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 a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, it will be described in detail with reference to a preferred embodiment with respect to the manufacturing method of the pastry according to the present invention.

In order to prepare the breadcrumbs according to the present invention, first, ingredients including stevia extract, strong flour for dough dough, salt, milk powder, yogurt powder, raw yeast, water, egg yolk and butter may be prepared.

As the stevia extract, a stevia extract prepared by the following preparation method may be used.

That is, the method for producing a stevia extract according to the present invention includes (1) stevia leaf and stem preparation and washing step, (2) stevia leaf and stem drying step, (3) stevia leaf and stem cutting and separation step, (4) fermentation Yeast inoculation step, (5) honey mixing step, (6) fermentation step, (7) fermentation extract preparation step, (8) stevia stem bath heating step, (9) heating extract preparation step and (10) extract solution mixing step do.

(1) Stevia leaf and stem preparation and washing steps

The stevia leaf and stem preparation and washing step is a step of preparing the stevia leaf and stevia stem used to prepare a stevia extract, and then washing and removing foreign substances attached to the stevia leaf and stevia stem.

In the present invention, the stevia extract can be prepared using stevia leaves and stevia stems, and the stevia (Stevia rebaudiana Bertoni) is a dicotyledonous plant, Camphoriaceae, succulent, perennial herb, Paraguay, Argentina, Brazil, etc. in South America. It inhabits rivers and wetlands near the border of mountainous regions and is used for herbal teas, beverages, herbal medicines, natural sweeteners, diabetes, diet, and health supplements.

The stevia leaf has stevioside and rebaudioside single components, which are about 200 to 300 times higher in sugar than sugar, have no bitter taste, and have low calories as low as 1/90 of sugar. It is widely used as a natural sweetener for , soy sauce, red pepper paste, etc. Recently, stevia, a natural sugar substance, is attracting attention as it is a cause of carcinogenesis due to the consumption of artificial synthetic sweeteners and also a cause of various adult diseases due to excessive calorie intake.

(2) Stevia leaf and stem drying step

The stevia leaf and stem drying step is a step of removing moisture by drying the stevia leaf and stevia stem.

Drying of the Stevia leaf and Stevia stem can be carried out using various known drying methods such as sun drying or hot air drying. , the stevia leaf and the stevia stem may be dried so that the moisture content is 20 to 30% by weight.

In the present invention, when the moisture content of the stevia leaf and stevia stem is less than 20% by weight, the useful components contained in the stevia leaf and stevia stem may not be easily extracted, and when it exceeds 30% by weight, the subsequent fermentation process A time delay problem may occur.

(3) Stevia leaf and stem chopping and separation step

The stevia leaf and stem cutting and separation step is a step of separately separating the stevia leaf and stevia stem after cutting the dried stevia leaf and stevia stem.

In the stevia leaf and stem cutting and separation step, the dried stevia leaf and the stevia stem may be cut to have a length of 1 to 3 cm. Since the contact area with honey to be carried out is widened, useful ingredients contained in the stevia leaf in the fermentation process with honey can be easily extracted and the fermentation process time can be shortened, and the stevia stem can be heated in the subsequent process. The useful ingredients contained in the stevia stem can be easily extracted and the heating process time can be shortened.

(4) fermentation yeast inoculation step

The fermented yeast inoculation step is a step of inoculating the cultured yeast into the separated stevia leaves.

The yeast may be used, such as Saccharomyces genus (Saccharomyces sp.), Shizosaccharomyces sp., etc., specifically, Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), Shizosaccharomyces sp. Pombe ( Schizosaccharomyces pombe ), Klureromyces lactis ( Klureromyces lactis ) and Saccharomyces boulardii ( Saccharomyces boulardii ) It is preferable to use any one or more selected from the group consisting of.

In the present invention, by inoculating yeast into stevia leaves and fermenting them as described above, in the process of fermenting the yeast, the useful components contained in the stevia leaves are extracted together due to the decomposition of the yeast, so the fermentation extract can be easily obtained. have.

(5) honey mixing step

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

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

In general, honey is divided into natural honey and molasses, which is artificial honey. Honey is defined as honey bees collect nectar from wheat wires of flowers, store and ripen them in honeycombs. A collection of fragrant, viscous sweet substances that are converted into their food by bees, etc. and stored in the honeycomb, which exhibit an acidic reaction and are composed of two monosaccharides, sometimes containing more complex carbohydrates, minerals, vegetable pigments, enzymes and pollen. is defined as

This honey has been used for nourishing tonic, soothing, detoxification, fatigue recovery, gastrointestinal disorders, cough, dry skin, eczema, constipation, nervous breakdown, hangover, etc. It is widely used as a flavoring agent in oriental medicine by alleviating the bitter taste of herbal medicines.

In particular, honey does not change at high temperatures (30-40 ℃) due to its strong sterilizing power. In the present invention, due to the sterilizing power of honey as described above, it is fermented using the characteristic that does not change easily even at a high aging temperature of stevia leaves fermented with honey. An extract can be prepared.

(6) Fermentation step

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

In the fermentation step, honey and yeast are mixed with the stevia leaf, so that the useful components of the stevia leaf can be micronized into small particles due to the decomposition of the yeast while the stevia leaf does not deteriorate.

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 leaf is not sufficiently fermented and the active ingredient of the stevia leaf is A problem of not sufficiently extracted may occur, and when it is performed in excess of the above-described upper limit range, there may be a problem of increasing the process cost without any further significant effect increase over time.

(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 stevia leaf extract.

In the step of preparing the fermentation extract, any one or more solvents selected from the group consisting of water, lower alcohols having C1 or C2 carbon atoms, acetone, ethyl acetate, butyl acetate and 1,3 butylene glycol may be used as the extraction solvent, the extraction solvent may use 200 to 500 parts by weight of a solvent based on 100 parts by weight of the entire fermented stevia leaf.

In addition, as the extraction method in the fermentation extract preparation step, heat extraction, cold extraction, reflux cooling extraction, ultrasonic extraction, etc. may be used, and extraction may be performed repeatedly once or multiple times, and the extraction method is in the art Since it is a known technique to those of ordinary skill in the art, a detailed description thereof will be omitted.

(8) Stevia stem bath heating step

The stevia stem bath heating step is a step of preparing the separated stevia stem and then heating the stevia stem to prepare a leachate.

In the step of heating the stevia stem bath, water is added to the bath so that the container in which the stevia stem is accommodated does not come into direct contact with the fire, and then the water is heated. After mixing in a weight ratio of parts, it may be carried out by heating at a temperature of 150 to 160° C. for 5 to 30 hours.

When the heating is performed below the lower limit range in the stevia stem bath heating step, the useful ingredients contained in the stevia stem may not be sufficiently leached, and when it is performed in excess of the upper limit range, time elapses Accordingly, there may be a problem of increasing the process cost without any further significant increase in effect.

(9) heating extract preparation step

The step of preparing the heated extract is a step of removing the stevia stem, which is a solid material, from the leachate heated in the bath, and then heating the leachate to prepare a heated extract of the stevia stem.

In the heating extract preparation step, 1/5 to 2 of the initial leachate is added to the extractor, heated in a bath, and then heated at a temperature of 125 to 135° C. and ^{a pressure of 2 to 4 kgf/cm 2 for 2 to 10 hours.} It can be heated until /5 to prepare a stevia stem heating extract.

If the heating in the heating extract preparation step is performed below the lower limit, the viscosity of the extract may be too low because moisture contained in the leachate may not be sufficiently removed, and if it is performed beyond the upper limit, The viscosity of the extract is too high, and the physical properties of the extract may be altered by excessive heating.

(10) extract solution mixing step

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

In the extract mixing step, a stevia extract may be prepared by mixing the stevia leaf fermentation extract and the stevia stem heating extract, and the stevia extract contains 10 to 30 parts by weight of the stevia leaf fermented extract and 5 to 15 parts by weight of the heated stevia stem extract. can be mixed in proportions.

Next, by measuring and mixing the prepared materials at a constant weight ratio, it is possible to prepare a middle-class dough.

The stevia extract is 20 to 40 parts by weight of stevia extract, 1000 to 2000 parts by weight of strong flour for jungjong dough, 5 to 25 parts by weight of salt, 30 to 100 parts by weight of powdered milk, 50 to 100 parts by weight of yogurt powder, 15 to 25 parts by weight of raw yeast It may be prepared by mixing in a weight ratio of 500 to 1000 parts by weight of water, 100 to 400 parts by weight of egg yolk, and 300 to 500 parts by weight of butter.

The strong flour for middle-class dough may use organic strong flour for middle-class dough, and 1000 to 2000 parts by weight may be used. It may occur, and when it is included in excess of 2000 parts by weight, the kneading material becomes too much and a problem of poor workability may occur.

The salt provides the salty taste of the dough, and at the same time allows the taste and flavor of other ingredients to be exhibited, strengthens the gluten of the strong flour for middle-class dough, and can control the fermentation rate.

The powdered milk is powdered by spray-drying condensed milk, which can increase the volume of the bread prepared according to the present invention and improve the pores and texture of the bread.

The yogurt powder allows smooth yeast activity to proceed when fermentation or aging is performed using the middle-grade dough.

The raw yeast can be given flavor by adjusting and aging the dough. In addition, the raw yeast decomposes the sugar in the middle-class dough to produce carbon dioxide and ethyl alcohol. At this time, the produced carbon dioxide gas is blocked by the gluten film formed in the dough and cannot leak to the outside, so it can inflate the dough, According to the present invention, soft and elastic bread can be manufactured by the action of raw yeast as described above, and the shape of the bread can be optimally maintained by helping the bread expand and developing the flavor.

The yolk is an egg yolk, and the yolk improves the texture of the bread and changes the color to be tasty, and the fat component contained in the egg yolk can soften the texture of the fermented bread and give it a flavor.

The butter is made by stirring cream separated from milk, and is an emulsified animal fat that maintains a solid state at a refrigeration temperature, and contains abundant essential vitamins and minerals.

Next, it can be stirred so that the materials constituting the jungjong kneading material are uniformly mixed.

The stirring of the middle-class dough may be performed by stirring at a temperature of 20 to 30 ° C. at a rate of 50 to 80 revolutions/minute for 5 to 15 minutes. There may be a problem that it is difficult for the materials included in the middle-class dough to be uniformly stirred, and if it proceeds in excess of the above-described upper limit range, a problem may occur that the middle-class dough is aged.

Then, the stirred jungjong kneading can be aged.

The aging can recombine the gluten and ingredients of the strong flour for middle-class dough by refrigerated storage of the stirred heavy-duty dough, and allow the middle-class dough to have elasticity by such recombination. Aging may be performed for 2 to 10 hours at a temperature of 3 to 8 ℃ and a relative humidity of 80 to 90%.

In the present invention, if the aging of the stirred middle-class dough is performed below the lower limit range, it may be difficult to obtain the desired elasticity of the dough by recombination of the particles of the middle-class dough, and it is performed in excess of the above-described upper limit range. In this case, there may be a problem in that the surface of the middle-class dough is aged and the elasticity is lowered.

Next, by mixing strong flour, nurungji powder, salt, raw yeast, sugar and butter in a certain weight ratio with the aged middle-class dough, the main kind dough can be prepared.

The main kind dough may be prepared by mixing strong flour, nurungji powder, salt, raw yeast, sugar, butter and water with the aged middle class dough, which is based on 100 parts by weight of the entire middle class dough. 30 to 40 parts by weight of strong flour for dough, 5 to 10 parts by weight of nurungji powder, 1-3 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. It may be mixed in a weight ratio of parts by weight.

The strong flour for the final dough may use organic strong flour for the final dough, and 30 to 40 parts by weight may be used. may occur, and when it is included in excess of 40 parts by weight, the kneaded material becomes too much and a problem in workability may occur.

The nurungji powder may be a croquette prepared by the following manufacturing method.

First, after removing foreign substances by washing brown rice from which the rice hulls have been removed, it is immersed in water at a certain ratio, and germinated brown rice can be prepared by germinating the brown rice.

The germinated brown rice sprouts about 1 to 3 mm by supplying appropriate moisture, temperature, and oxygen to brown rice from which the rice hulls have been peeled. These nutrients increase the body's natural healing power, prevent adult diseases, and detoxify the body by flushing out toxins.

In addition, germinated brown rice compensates for the shortcomings of brown rice and white rice. Although brown rice is rich in nutrients, it is not digested well and has a rough texture. In germinated brown rice, phytic acid, which interferes with the digestion of brown rice, is converted to phosphorus and inositol as it sprouts, so it is digested well and is not milled, so the nutrition of the seeds is preserved.

The germinated brown rice is obtained by mixing brown rice and water in a weight ratio of 1:1 to 1:2, immersing the brown rice in water, and then immersing the brown rice immersed in the water at a temperature of 25 to 35° C. for 1 to 4 days. It can be prepared by germination.

to the next. Godubap can be prepared by mixing water with the germinated brown rice and heating it.

In the present invention, the godubap is mixed with germinated brown rice and water in a weight ratio of 1:1.5 to 1:2, and then heated at a temperature of 110 to 130° C. for 30 to 60 minutes to prepare godubap suitable for culturing fermented bacteria. .

Next, after a part of the godubap is separated and stored, the fermented bacteria can be mixed with the separated and stored godubap.

The fermented bacteria may be mixed in a weight ratio of 1 to 3 parts by weight based on 100 parts by weight of the separated godubap, wherein the fermented bacteria are peptone, yeast extract, sodium citrate, glucose and distilled water 5 to 10 parts by weight of peptone, respectively , 3 to 7 parts by weight of yeast extract, 0.1 to 0.5 parts by weight of sodium citrate, 2 to 5 parts by weight of glucose, and 50 to 80 parts by weight of distilled water to prepare a medium composition mixed in a weight ratio, and the medium composition at 75 to 80 ℃ Sterilized for 20 to 40 minutes in a , and after cooling to a temperature of 35 to 40 ℃, based on 100 parts by weight of the medium composition, lactic acid bacteria ( Lactobacillales ), Streptococcus thermophiles ( Streptococcus thermophiles ), Leukonostok mecenteroides ( Leuconostoc mesenteroides ) and Bifidobacterium longum ( Bifidobacterium longum ) After inoculation by mixing in a weight ratio of 5 to 10 parts by weight of any one known lactic acid bacteria selected from the group consisting of can be prepared by culturing for 20 to 60 hours.

In the medium composition, the peptone is a nitrogen source that supplies proteins and supplies proteins necessary for the growth of microorganisms, and the yeast extract contains various minerals, vitamin B group, and amino acids, so it can help microorganism growth.

In addition, the sodium citrate in the medium composition can supply nutrients as minerals that maintain an optimized state for the growth of microorganisms by adjusting the pH of the medium, and the glucose is an important component for lactic acid bacteria to metabolize sugar to produce organic acids can function as

Subsequently, the godubap mixed with the fermented bacteria may be aged and fermented.

The aging fermentation of the godubap may be performed by aging and fermenting the godubap mixed with the fermented bacteria at a temperature of 35 to 40° C. for 20 to 30 hours.

Next, a fermented godubap can be prepared by mixing the fermented godubap with the remaining godubap with the fermented bacteria.

The fermented godubap may be mixed in a weight ratio of 3 to 8 parts by weight of godubap aged and fermented with fermented bacteria with respect to 100 parts by weight of godubap, and then fermented at a temperature of 40 to 42° C. for 20 to 40 hours.

Next, the godubap fermented product, wild wild plant extract, and water may be mixed.

In the present invention, the wild wild plant extract and water are mixed with the godubap fermented product, thereby increasing the fluidity of the godubap rice grains and at the same time preventing the godubap from being carbonized when preparing nurungji later, the fermented godubap 100 weight It may be mixed in a weight ratio of 5 to 10 parts by weight of wild wild plant extract and 3 to 7 parts by weight of water with respect to parts.

The wild wild plant extract is prepared by preparing wild wild plant in a weight ratio of 1:1:1:1:1 of cheonma, yugeunpi, white dandelion, black dandelion, and cucurbiton, and then crushing it, and is composed of After mixing in a weight ratio of 1000 to 2000 parts by weight of water based on 100 parts by weight of wild wild plant, it is immersed for 5 to 15 hours at a temperature of 45 to 55 ° C. After mixing 20 to 40 parts by weight of wild wild herbs in a weight ratio of 1:1:1, respectively, the pressure inside the extraction vessel at a temperature of 100 to 110° C. is in the range of 2.0 to 2.5 kgf/cm ² , and 5 to 10 By heating for a period of time, wild wild plant extract can be prepared.

Next, the fermented godubap in which the wild wild plant extract and water are mixed is compressed, heated, and dried to prepare nurungji.

In the present invention, the godubap fermented product in which the wild wild plant extract and water are mixed is filled in a lower mold having a certain shape and thickness, and the filled godubap fermented product in which the wild wild plant extract and water are mixed is pressed and heated with a mold installed with a heating device. Thus, it can be compressed to have a certain shape.

That is, in the present invention, the heating using the heating device is performed at a temperature of 200 to 240° C. for 5 to 10 minutes, ^{and after pressing at a pressure of 3 to 7} kgf/cm 2 with the molding die, the heating is performed at a temperature of 50 to 55° C. It can be prepared by spraying the used air for 10 to 20 minutes.

Then, the nurungji can be pulverized to prepare nurungji powder.

The nurungji powder may be prepared by pulverizing the nurungji using a known grinder.

Next, it may be stirred so that the kneaded material of this kind is uniformly mixed.

Agitation of the original dough may be performed by stirring the original dough at a temperature of 30 to 40° C. at a stirring speed of 60 to 100 revolutions/minute for 10 to 30 minutes, wherein the stirring of the original dough is within the above-mentioned lower limit. If it proceeds less than, it may be difficult to uniformly stir the materials contained in the original type of dough, and if it proceeds beyond the above-mentioned upper limit, a problem of aging of the original type of dough may occur.

Thereafter, the agitated seed paste may be fermented.

Fermentation of the this type of dough may be performed to improve the flexibility and stability of the dough at the same time as the texture of the original type of dough becomes dense. It can be carried out by storing for 1 to 10 hours at

In the present invention, when the fermentation of the main type of dough is performed below the above lower limit range, sufficient fermentation and aging do not proceed, so a problem may occur that the flexibility and stability of the dough may not be secured, and it proceeds beyond the upper limit. In this case, there may be a problem in that the stirred this type of dough is aged and the physical properties are lowered.

Next, after cutting the fermented Khonjong kneading material into a predetermined weight unit, the cut Khonjong kneading material may be aged.

The cutting of the fermented original dough may be variously cut according to the weight unit of the breadcrumbs to be commercialized or manufactured, and the aging of the cut original dough may be performed to improve flexibility and stability.

In the present invention, the aging of the cut this type of dough may be performed by storing the cut this type of dough at a temperature of 5 to 15° C. for 1 to 15 hours, so that the cut original type of dough may be aged.

Next, it is possible to remove the gas contained in the aged this kind of dough.

The gas contained in the aged kneaded material can be removed by pressing the kneaded material of this type using a roller or the like known in the art.

Subsequently, the original kneaded material from which the gas has been removed may be fermented.

Fermentation of the original type dough may be performed to increase the activity of fresh yeast. This can be done by keeping it for 200 minutes.

If the fermentation of the original type dough is performed below the lower limit, the yeast activity may not be sufficient because the original type dough is not sufficiently fermented and aged. Excessive fermentation and aging of the dough may cause a problem of deterioration of physical properties.

Next, by heating the fermented bonjong dough, it is possible to prepare a breadcrumb molded body.

The heating of the fermented main seed dough may be performed by putting the fermented main seed dough into an oven and heating, and the heating of the fermented main seed dough is placed in an oven preheated to a temperature of 200 to 210 ° C. After adding the bread, it can be baked evenly to the inside of the bread by heating it with steam at 220 to 230° C. for 10 to 20 minutes.

Next, the breadcrumbs may be prepared by applying the lotus root powder to the formed breadcrumbs.

The lotus root (Nelumbo nucifera Gaertn) is a part used for food because the tip of its rhizome thickens in autumn. It is widely used as it is said to be effective for people with weak stomach and lungs or frequent diarrhea, stress and nervousness, and hemorrhagic gastric ulcer or gastritis. has been used

Lotus roots and leaves contain various physiologically active ingredients such as methylcorypalline, dimethylcocaeurine, β-sistosterol, kaempferol, quercetine and tannic acid. Effects, colon cancer effects, antioxidant effects, and diet effects have been reported.

As the lotus root powder, a lotus root powder prepared by the following manufacturing method may be used.

First, after preparing a lotus root having excellent quality, it can be washed cleanly in water, and then the peel of the washed lotus root can be removed.

Next, the peeled lotus root may be immersed in grape juice and a browning inhibitor.

In the immersion of the lotus root from which the skin has been removed, the lotus root can be immersed in a mixed solution in which grape juice and a browning inhibitor are mixed in a weight ratio of 1:1, and the browning inhibitor is vitamin C and a salt solution in a weight ratio of 1:1. It can be prepared by mixing.

The grape juice is good for preventing blood clots and preventing adult diseases such as hypertension, arteriosclerosis and heart disease, and can help improve memory, and the salt solution used as the browning inhibitor may be a salt solution having a concentration of 0.5 to 2% by weight, After immersing in a weight ratio of 100 to 150 parts by weight of a mixture of grape juice and a browning inhibitor with respect to 100 parts by weight of the lotus root from which the skin has been removed, it may be maintained for 10 to 30 minutes.

Then, the lotus root immersed in the mixed solution of the grape juice and the browning inhibitor may be taken out to allow the components of the grape juice and the browning inhibitor to penetrate into the lotus root.

In the above step, it is possible to prevent the color of the lotus root from changing even after a long period of time by allowing the active ingredient of the grape juice and the browning inhibitor to penetrate the surface of the lotus root. may be carried out by storing at a temperature of 20 to 25 °C for 20 to 40 minutes.

Next, it is possible to steam the lotus root infiltrated with the components of the grape juice and browning inhibitor.

The steaming of the lotus root may be performed by steaming the lotus root impregnated with the components of the grape juice and the browning inhibitor for 20 to 50 minutes with steam. There is a problem that it is not made, and when it is performed in excess of the upper limit range, the difference in the effect according to the increase of the steaming time may be insignificant.

Next, the steamed lotus root may be dried.

Drying of the steamed lotus root may be performed for 3 to 5 days at a temperature of 30 to 40° C. for the steamed lotus root. In order to keep the drying temperature of the lotus root constant, mechanical drying using a dryer may be used. have.

Then, the dried lotus root may be washed with any one or more acids of acetic acid or citric acid.

In the washing of the dried lotus root, the surface of the dried lotus root is washed with any one or more acids of acetic acid or citric acid, thereby improving the flavor, color, cracking and whitening rate of lotus root to be manufactured through a later fermentation process.

Next, the washed lotus root may be sprayed with a fermented solution consisting of a culture solution and lactic acid bacteria.

As the lactic acid bacteria, any one known lactic acid bacteria selected from the group consisting of Lactobacillales , Streptococcus thermophiles and Bifidobacterium longum may be used, and the culture medium is peptone. , malt extract, noni juice, sodium citrate, potassium phosphate dibasic, glucose and distilled water, and the culture medium is 15 to 25 parts by weight of peptone, malt 5 to 15 parts by weight of the extract, 0.5 to 1.5 parts by weight of sodium citrate, 0.1 to 0.3 parts by weight of potassium dibasic, 1 to 3 parts by weight of glucose, and 100 to 200 parts by weight of distilled water may be mixed in a weight ratio.

In the culture medium, the peptone is a nitrogen source that supplies proteins and supplies proteins necessary for the growth of microorganisms, and the malt extract contains various minerals, vitamin B group, and amino acids to help microorganisms grow, Silver is a mineral that maintains an optimized state for the growth of microorganisms by adjusting the pH of the culture medium, and can supply nutrients, and the glucose can function as an important component for lactic acid bacteria to metabolize sugar to produce organic acids.

Next, the lotus root sprayed with the fermentation broth may be fermented.

Fermentation of the lotus root can be fermented by storing the lotus root sprayed with the fermentation broth for 1 to 3 days in a storage container that maintains a temperature of 50 to 55 ℃ and a humidity of 60 to 65%.

Then, the fermented lotus root may be dried in cold air.

Cold air drying of the lotus root may be carried out by drying the fermented lotus root with cold air at a temperature of 3 to 6° C. for 5 to 10 hours, and maintaining the fermented lotus root at a temperature of 50 to 55° C. for 3 to 7 days.

Next, the cold-air dried lotus root may be crushed to prepare a lotus root powder.

Grinding of the cold-air dried lotus root may be performed using a known grinder.

Hereinafter, a preferred embodiment of a method for manufacturing bread according to the technical spirit of the present invention will be described in more detail.

<Example>

First, 30 parts by weight of stevia extract, 1500 parts by weight of strong flour for dough dough, 15 parts by weight of salt, 60 parts by weight of powdered milk, 80 parts by weight of yogurt powder, 20 parts by weight of raw yeast, 750 parts by weight of water, 250 parts by weight of egg yolk and 400 parts by weight of butter After mixing in a weight ratio of parts by weight, the mixture was stirred to prepare a middle-class dough.

Next, the stirred jungjong kneading material was aged for 6 hours at a temperature of 5 to 6 ℃ and a relative humidity of 85 to 86%.

Next, based on 100 parts by weight of the total weight of the aged jungjong dough, 35 parts by weight of the strong flour for the main dough, 7 parts by weight of nurungji powder, 2 parts by weight of salt, 5 parts by weight of raw yeast, 2 parts by weight of sugar, 7 parts by weight of butter This type of dough was prepared by mixing and stirring in a weight ratio of parts and 20 parts by weight of water, and the original type dough was fermented by storing it at a temperature of 30 to 31° C. for 7 hours.

Then, after cutting the fermented Khonjong kneading material into a constant weight unit, and storing it at a temperature of 10 to 12° C. for 10 hours, the cut Khonjong kneading material was aged.

Next, after removing the gas contained in the aged kneaded material, the degassed kneaded material was fermented by storing it at 27 to 28° C. and 78 to 80% relative humidity for 120 minutes.

Next, the fermented bonjong dough was put into an oven preheated to a temperature of 200 to 210 °C, and then heated with steam at 220 to 230 °C for 15 minutes to prepare a breadcrumb molded body, and By applying the lotus root powder, the pastry according to the embodiment was prepared.

< Comparative Example 1 >

Bread cookies were prepared in a manner similar to that of Example, but in Comparative Example 1, bread cakes were prepared without stevia extract.

< Comparative Example 2 >

Bread confectionery was prepared in the same manner as in Example, but in Comparative Example 2, bread confectionery was prepared without including Nurungji powder.

< Comparative Example 3 >

Bread confectionery was prepared in a manner similar to that of Example, but in Comparative Example 3, bread confectionery was prepared without including lotus root powder.

< Sensory evaluation >

As described above, sensory evaluation was performed on the taste, flavor, texture, preference, etc. of the breadcrumbs prepared in Examples and Comparative Examples 1, 2 and 3, and the results are shown in [Table 2] below. The sensory test was conducted on 50 food-related experts and general consumers, and a 9-point scoring method was used for the score and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 usually 3 bad One very bad

division taste sense of organization zest texture Overall Preference Example 8.6 8.7 8.6 8.5 8.6 Comparative Example 1 7.5 7.5 7.5 7.4 7.5 Comparative Example 2 7.5 7.6 7.4 7.4 7.5 Comparative Example 3 7.7 7.6 7.8 7.3 7.7

As shown in the above-mentioned [Table 2], as a result of comparing the taste, texture, flavor, texture and overall preference of the examples prepared through the Examples and the breadcrumbs prepared through Comparative Examples 1, 2 and 3, It was found that the bread cakes prepared in Examples were superior in overall taste, texture, flavor, texture and overall preference compared to the bread cakes prepared in Comparative Examples.

It is determined that the bread confectionery prepared according to the examples satisfies the consumer's preference by harmoniously containing stevia extract, nurungji powder and lotus root powder, so that it is soft and moist like bread, and the palatability is improved, and excellent texture and flavor can be felt. do.

In the above, a preferred embodiment of the present invention has been described, but those of ordinary skill in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential features thereof. will be able Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (4)

Prepare ingredients including stevia extract, strong flour for dough, salt, milk powder, yogurt powder, raw yeast, water, egg yolk and butter,
Measuring and mixing the prepared ingredients at a constant weight ratio to prepare a middle-class dough,
Agitating the materials constituting the jungjong kneading material,
The agitated middle-class dough is aged,
To prepare the main kind dough, by mixing strong flour, nurungji powder, salt, fresh yeast, sugar and butter in the aged middle class dough in a certain weight ratio,
Agitating the main kind of dough,
Fermenting the agitated seed dough,
After cutting the fermented main seed dough into a certain weight unit, the cut main seed dough is aged,
To remove the gas contained in the aged dough,
Fermenting the original dough from which the gas has been removed,
By heating the fermented bonjong dough, a bread cake molded body is prepared,
However, by applying lotus root powder to the bread cake molded body,
In the step of preparing the ingredients including the stevia extract, strong flour for dough, salt, milk powder, yogurt powder, raw yeast, water, egg yolk and butter, the stevia extract is,
Stevia leaf and stem preparation and washing step of preparing the stevia leaf and stevia stem, and then washing and removing foreign substances attached to the stevia leaf and stevia stem;
Stevia leaf and stem drying step of removing moisture by drying the Stevia leaf and Stevia stem;
After cutting the dried stevia leaf and stevia stem, stevia leaf and stem cutting and separation step of separately separating the stevia leaf and stevia stem;
Fermentation yeast inoculation step of inoculating the cultured yeast into the separated Stevia leaf;
Honey mixing step of mixing honey with the yeast-inoculated Stevia leaves;
A fermentation step of aging and fermenting the stevia leaves mixed with the honey;
a fermentation extract preparation step of extracting the fermented stevia leaf to prepare a fermented stevia leaf extract;
Stevia stem bath heating step of preparing the separated stevia stem and then heating the stevia stem to prepare a leachate;
a heating extract preparation step of removing the stevia stem, which is a solid material, from the leachate heated in the bath, and then heating the leachate to prepare a heated stevia stem extract; and
It is prepared through a process comprising an extract mixing step of preparing a stevia extract by mixing the stevia leaf fermentation extract and stevia stem heating extract,
In the stevia leaf and stem drying step, the drying of the stevia leaf and stevia stem is carried out at a temperature of 25 to 35° C. for 1 to 3 days,
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 ) using any one or more selected from the group consisting of,
In the honey mixing step, 15 to 30 parts by weight of honey is used based on 100 parts by weight of the entire stevia leaf inoculated with the yeast,
The fermentation step is carried out at a temperature of 30 to 40 ℃ for 5 to 25 days,
In the step of preparing the fermentation extract, any one or more solvents selected from the group consisting of water, lower alcohols having C1 or C2 carbon atoms, acetone, ethyl acetate, butyl acetate and 1,3 butylene glycol are used as the extraction solvent in the step of preparing the fermentation extract, and the extraction solvent uses 200 to 500 parts by weight of a solvent based on 100 parts by weight of the entire fermented stevia leaf,
In the stevia stem bath heating step, it is performed by mixing 800 to 1200 parts by weight of water with respect to 100 parts by weight of the entire stevia stem and then heating at a temperature of 150 to 160° C. for 5 to 30 hours,
In the heating extract preparation step, 1/5 to 2/5 of the first leachate by heating the leachate heated in a hot water bath to the extractor and then heating at a temperature of 125 to 135° C. and ^{a pressure of 2 to 4 kgf/cm 2 for 2 to 10 hours.} Heat until it becomes stevia stem heating extract,
In the extract mixing step, the stevia extract is mixed in a weight ratio of 10 to 30 parts by weight of stevia leaf fermentation extract and 5 to 15 parts by weight of stevia stem heating extract,
In the step of measuring and mixing the prepared materials at a constant weight ratio to prepare a middle-class dough, the middle-class dough is 20 to 40 parts by weight of stevia extract, 1000 to 2000 parts by weight of strong flour for middle-class dough, 5 to 25 parts by weight of salt, It is prepared by mixing 30 to 100 parts by weight of milk powder, 50 to 100 parts by weight of yogurt powder, 15 to 25 parts by weight of raw yeast, 500 to 1000 parts by weight of water, 100 to 400 parts by weight of egg yolk and 300 to 500 parts by weight of butter. ,
In the step of stirring the materials constituting the middle-class dough, the stirring of the heavy-duty dough is performed by stirring at a temperature of 20 to 30 ° C. at a rate of 50 to 80 revolutions/minute for 5 to 15 minutes,
In the step of aging the stirred jungjong kneading material, the aging of the stirred jungjong kneading material is carried out for 2 to 10 hours at a temperature of 3 to 8 °C and a relative humidity of 80 to 90%,
In the step of preparing the main kind dough by mixing strong flour, nurungji powder, salt, raw yeast, sugar and butter in a certain weight ratio with the aged middle-class dough, 100 parts by weight of the entire middle-class dough 30 to 40 parts by weight of strong flour for dough, 5 to 10 parts by weight of nurungji powder, 1-3 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. mixed in a weight ratio of parts by weight,
In the step of stirring the original dough, the stirring of the original dough is performed by stirring the original dough at a temperature of 30 to 40° C. at a stirring speed of 60 to 100 revolutions/minute for 10 to 30 minutes,
In the step of fermenting the stirred main seed paste, the fermentation of the main species half foot is carried out by storing the stirred main seed paste at a temperature of 25 to 35 ° C. for 1 to 10 hours,
After cutting the fermented main seed dough into a certain weight unit, the aging of the cut main seed dough material in the step of aging the cut main seed dough material is 1 to 15 °C at a temperature of 5 to 15 °C. By storing for 15 hours, the cut seed dough is aged,
In the step of fermenting the original type dough from which the gas has been removed, the fermentation of the original type dough material from which the gas has been removed is stored for 30 to 200 minutes at a temperature of 25 to 30 ° C and a relative humidity of 75 to 85%, ,
In the step of preparing the breadcrumb molded product by heating the fermented bonjong dough, the heating of the fermented bonjong dough is 10 to 20 by heating with steam at 220 to 230° C. for minutes,
The nurungji powder is produced by germinating brown rice to produce germinated brown rice, wherein the germinated brown rice is mixed with brown rice and water in a weight ratio of 1:1 to 1:2, the brown rice is immersed in water, and then the brown rice immersed in the water is 25 Manufactured by immersing at a temperature of to 35° C. for 1 to 4 days, mixing the germinated brown rice with water and heating to prepare godubap, wherein the godubap is mixed with germinated brown rice and water in a weight ratio of 1:1.5 to 1:2 Then, it is prepared by heating at a temperature of 110 to 130° C. for 30 to 60 minutes, and after separating and storing a part of the godubap, fermented bacteria are mixed with the separated and stored godubap, but the fermented bacteria are separated godubap 100 It is mixed in a weight ratio of 1 to 3 parts by weight based on parts by weight, and the fermented bacteria are peptone, yeast extract, sodium citrate, glucose and distilled water, respectively, 5 to 10 parts by weight of peptone, 3 to 7 parts by weight of yeast extract, Prepare a medium composition by mixing 0.1 to 0.5 parts by weight of sodium citrate, 2 to 5 parts by weight of glucose and 50 to 80 parts by weight of distilled water, and sterilize the medium composition at 75 to 80° C. for 20 to 40 minutes, After cooling to a temperature of 35 to 40 °C, lactic acid bacteria ( Lactobacillales ), Streptococcus thermophiles ( Streptococcus thermophiles ), Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) and Bifidobacterium based on 100 parts by weight of the medium composition Longum ( Bifidobacterium longum ) is prepared by mixing and inoculating at a weight ratio of 5 to 10 parts by weight of any one lactic acid bacteria selected from the group consisting of, and culturing for 20 to 60 hours. The aging fermentation of the fermented godubap is carried out by aging and fermenting godubap mixed with the fermented bacteria at a temperature of 35 to 40°C for 20 to 30 hours, and the fermented godubap aged and fermented with the fermented bacteria and the rest. Godubap is mixed to prepare a fermented godubap, but the godubap fermented product is mixed in a weight ratio of 3 to 8 parts by weight of godubap aged and fermented with fermented bacteria with respect to 100 parts by weight of godubap, and then 20 to 40 at a temperature of 40 to 42°C It proceeds by fermentation for a period of time, and the godubap fermented product, wild wild plant extract and water are mixed, but 5 to 10 parts by weight of the godubap extract and 3 to 7 parts by weight of water are mixed with respect to 100 parts by weight of the godubap fermented product, The godubap fermented product in which the wild wild plant extract and water are mixed is filled in a lower mold having a certain shape and thickness, and the filled Godubap fermented product in which the wild wild plant extract and water are mixed is compressed by pressing and heating with a molding mold equipped with a heating device. , The heating using the heating device is performed at a temperature of 200 to 240 ° C. for 5 to 10 minutes, ^{and after pressurizing at a pressure of 3 to 7} kgf / cm 2 with the molding die, air heated to a temperature of 50 to 55 ° C. It proceeds by spraying for 20 minutes, and is manufactured through the process of grinding the nurungji,
In the step of preparing the breadcrumbs by applying the lotus root powder to the bread crumbs, the lotus root powder is washed after preparing the lotus root, and the skin of the washed lotus root is removed, and the peeled lotus root is added with grape juice and a browning inhibitor. Doedoe immersion in a mixed solution mixed in a weight ratio of 1:1, the browning inhibitor is prepared by mixing vitamin C and a salt solution in a weight ratio of 1:1, the salt solution has a concentration of 0.5 to 2% by weight, and After immersing in a weight ratio of 100 to 150 parts by weight of a mixture of grape juice and a browning inhibitor to 100 parts by weight of the lotus root from which the skin has been removed, it is maintained for 10 to 30 minutes, and the lotus root immersed in the mixture of grape juice and a browning inhibitor is taken out By storing for 20 to 40 minutes at a temperature of 20 to 25° C., the components of the grape juice and browning inhibitor penetrate into the lotus root, and the lotus root impregnated with the grape juice and the component of the browning inhibitor is steamed for 20 to 50 minutes with steam. and the steamed lotus root is dried at a temperature of 30 to 40 ° C. for 3 to 5 days, and the dried lotus root is washed with any one or more acids of acetic acid or citric acid, Any one lactic acid bacteria selected from the group consisting of Lactobacillales , Streptococcus thermophiles and Bifidobacterium longum is used as the lactic acid bacteria, and the culture medium is Silver peptone 15 to 25 parts by weight, malt extract 5 to 15 parts by weight, sodium citrate 0.5 to 1.5 parts by weight, potassium dibasic phosphate 0.1 to 0.3 parts by weight, glucose 1-3 parts by weight, and distilled water 100 to 200 parts by weight in a weight ratio It is made by mixing, and the lotus root sprayed with the fermentation broth is stored and fermented for 1 to 3 days in a storage container that maintains a temperature of 50 to 55 ℃ and a humidity of 60 to 65%, and the fermented The lotus root is dried with cold air at a temperature of 3 to 6 ° C. for 5 to 10 hours, dried by cold air by maintaining the lotus root at a temperature of 50 to 55 ° C. for 3 to 7 days, and manufactured through a process of pulverizing the cold air dried lotus root. A method for producing bread cookies, characterized in that. delete delete delete