KR102593831B1 - Sandwich bread and its manufacturing method - Google Patents

Abstract

The present invention is a sandwich bread, characterized in that the salad mixture prepared by mixing ingredients including fruit, cabbage, lettuce, sausage, corn, and pickles with a sauce including mayonnaise, mustard, and sugar is placed between breads, and a method of manufacturing the same. It is characterized by being.

Description

Sandwich bread and its manufacturing method {SANDWICH BREAD AND ITS MANUFACTURING METHOD}

The present invention relates to sandwich bread and a method of manufacturing the same. Specifically, the present invention is an invention that has the feature of satisfying nutrition and taste to people at the same time by putting a salad mixture between ordinary-shaped bread, white bread, toast, etc., and allowing the bread and salad mixture to be consumed together.

The normal-shaped bread we eat in everyday life has a dry texture, and especially when eating white bread, we often toast it slightly and eat it in the form of toast bread, rather than eating it as is. When you eat it, you spread it with fruit jam or put ham or eggs between toast bread.

Salad generally refers to various raw vegetables or fruits topped with sauce, but in reality, it is made in a variety of ways, for example, salads with meat/fish/cheese, etc., various fruits, etc. There are various shapes and types, including salads made with ingredients, salads with potatoes, etc.

If we combine the above salad with the bread we usually eat and eat it together, the carbohydrates in the bread and the nutrients in the salad ingredients are evenly absorbed into our bodies, making it a good food both nutritionally and tastefully.

However, it is not easy to combine bread and salad to form a so-called sandwich bread, so even if the salad is put between the bread, it is not fixed well, so all or part of the salad ingredients stick out, and furthermore, when eating, the salad is not fixed well. It has the disadvantage of causing many difficulties when eating, such as some of the ingredients falling to the bottom.

Looking at the prior art document 1 invention related to the background technology, this invention is disclosed regarding a French fries sandwich, and the sandwich made by mashed and then fried boiled potatoes in the above form overcomes the disadvantages of the combination of bread and salad mentioned above. If you keep it as is, it may taste like a sandwich, but it causes a lot of difficulty when eating it.

<Background technical literature>

(Document 1) Public Patent Publication No. 10-2022-0002017

In order to solve the problems of the above background art, the present invention forms bread in the form of a sandwich and then fixes it by inserting a salad mixture in between. The salad mixture has a strong viscosity, so the salad mixture does not scatter, so it is effectively fixed between the sandwich breads and eaten. The purpose of the invention is to provide convenience.

In order to achieve the above object, the present invention is a salad mixture prepared by mixing ingredients including fruit, cabbage, lettuce, sausage, corn, and pickles with a sauce including mayonnaise, mustard, and sugar, and placing it between bread. It is a featured sandwich bread.

Various configurations and modified forms of the present invention will be described in detail through examples below, which are specific details for carrying out the invention.

The present invention has the above-mentioned configuration to produce the effect according to the purpose of the invention, and this effect makes it convenient to eat, and furthermore, the salad mixture does not scatter even when the sandwich bread is stored, so the sandwich bread can be stored effectively, and the sandwich bread can be stored effectively. When selling bread, there are many advantages even at the packaging stage.

The various actions and effects of the present invention will be explained in detail through the examples described below.

Figure 1 is a photograph of an example of a sandwich bread according to the present invention.
Figure 2 is a photograph showing the salad mixture according to the present invention before preparing and mixing the ingredients.
Figure 3 is a photograph showing the sauce mixture according to the present invention before preparing and mixing it.
Figure 4 is a photograph showing the salad mixture according to the present invention after mixing the ingredients and sauce.
Figure 5 is a photograph showing the addition of ingredients to increase viscosity in the salad mixture according to the present invention.
Figure 6 is a photograph showing the preparation of sandwich bread according to the present invention.
Figure 7 is a photograph showing the preparation of sandwich bread according to the present invention.
Figure 8 is a photograph showing adding a salad mixture to a sandwich bread according to the present invention.
Figure 9 is a photograph showing the sandwich bread according to the present invention.
Figure 10 is a photograph showing tomato ketchup and roasted sesame seeds added to the salad mixture in the sandwich bread according to the present invention.
Figure 11 is a photograph showing the sandwich bread according to the present invention stored or packaged.

Hereinafter, the present invention will be described in detail through examples. The purpose, features, and advantages of the present invention will be easily understood through the following examples.

The present invention is not limited to the embodiments disclosed herein and may be embodied in other forms.

The embodiments disclosed herein are provided to enable the idea of the present invention to be sufficiently conveyed to those skilled in the art to which the present invention pertains, and all modifications included in the technical idea and technical scope of the present invention. , should be understood to include equivalents or substitutes.

Therefore, the present invention should not be limited by the following examples, and it should be understood that all transformations included in the technical idea and scope of the present invention are included.

That is, a person of ordinary skill in the technical field to which the present invention pertains may modify the present invention in various ways by adding, changing, deleting or adding components, etc., without departing from the spirit of the present invention as set forth in the claims. Changes may be made, and this will also be said to be included within the scope of rights of the present invention.

Furthermore, the scope of the patent right regarding the method of producing the product described in the embodiments of the present invention is not limited to the case where the product produced by the method is used.

Since the present invention can be subjected to various modifications and can have various embodiments, specific embodiments are illustrated in the drawings and described in detail.

In the drawings, the sizes of elements or the relative sizes between elements may be somewhat exaggerated for a clear understanding of the present invention. Additionally, the shapes of elements shown in the drawings may change somewhat due to variations in the manufacturing process.

Therefore, the embodiments disclosed in this specification should not be limited to the shapes shown in the drawings unless otherwise specified, and should be understood to include some degree of modification.

Meanwhile, various embodiments of the present invention may be combined with any other embodiments unless clearly indicated to the contrary. Any feature indicated as being particularly preferred or advantageous may be combined with any other feature or feature indicated as being preferred or advantageous.

That is, the various aspects, features, embodiments or implementations of the present invention can be used alone or in various combinations.

It should be understood that the terms used in this specification are only for describing specific embodiments and are not intended to be limited by the claims, and all technical and scientific terms used in this specification are common technical terms unless otherwise specified. It has the same meaning as is generally understood by people with . Singular expressions include plural expressions unless the context clearly dictates otherwise.

In explaining the present invention, if it is determined that a detailed description of related prior art (known technology) may obscure the gist of the present invention, the detailed description will be omitted.

Below, one of the embodiments according to the present invention is described.

In the present invention, the bread that we eat in everyday life can be used as an ingredient. Bread is not necessarily limited to regular-shaped bread or white bread, and morning bread (aka, dinner rolls) can also be used.

In the present invention, the bread can have a structure in which the salad mixture described below can be accommodated and seated, so it is not limited to the shape of the bread illustrated in the drawings.

Therefore, the bread described here is an example, and in the present invention, bread is defined as any type of bread in which the salad mixture can be stored and placed.

For example, when using white bread, prepare two slices at a time so that the salad mixture described below can be placed in the middle. In the case of morning bread that is nearly spherical, use a bread knife, etc. to completely cut off the middle part or cut the center part into pieces. It can be partially cut and prepared as shown in Figures 6 and 7.

Next, prepare the salad mixture.

The salad mixture can be made up of a variety of ingredients, but in this example, a salad mixture centered around fruits, vegetables, and sausage is prepared.

First prepare the fruit. The fruit can be any fruit that can be found nearby. Since the salad mixture must maintain viscosity to achieve the purpose and effect of the present invention, fruits with high moisture such as watermelon, pear, and melon are suitable as fruit ingredients for the present invention. don't do it

The fruit may be one or more of the tangerines, persimmons, raisins, nectarines, and apples commonly used in salads.

The above ingredients generate less moisture when forming a salad mixture, not as much as watermelon, pear, or melon, so they can minimize viscosity weakening due to moisture when mixed with the sauce described next.

When preparing the salad mixture in an embodiment of the present invention, the fruit accounts for 495 to 520 parts by weight of the total salad mixture of the present invention.

If the fruit content in the salad mixture exceeds 520 parts by weight, there is a disadvantage in that the desired viscosity is lowered when mixed with the sauce ingredients described next, and if it is less than 495 parts by weight, the salad loses its flavor and the taste deteriorates. There is a downside to this.

The content ratio of the fruit described above may be the content ratio of one fruit ingredient, or it may be the content ratio of all two or more fruit ingredients.

The content ratio of the above fruit is the content ratio that the fruit occupies in the entire salad mixture, so in the case of tangerines, it represents the weight when peeled and individually separated and added to the salad mixture, and in the case of persimmons, nectarines, and apples, it is the weight after peeling. This indicates the weight when sliced with a knife or sliced without peeling or peeling the ingredients to resemble the long French fries (aka French fry shapes) sold at McDonald's hamburger stores.

Regarding the size of the fruit, in the case of tangerines, you can prepare them individually, in the case of raisins, you can prepare them individually, and in the case of persimmons, nectarines, and apples, cut them into 1.5 to 2 cm pieces so that you can feel the texture.

If you add tangerines as a fruit ingredient, they are mixed with the sauce that will be explained next, and the unique sourness of the tangerines and the sauce combine to create a delicious flavor. Furthermore, in the case of raisins or apples, the sourness and the sauce combine to create a unique delicious flavor. In the case of persimmons and nectarines, when mixed with sauce, the unique taste of persimmons or nectarines combines with the sauce to create a unique, delicious flavor.

Therefore, the salad mixture used in the sandwich bread of the present invention has a unique taste depending on the type of fruit or the content ratio of the specific fruit, so the person eating the sandwich bread can choose according to his or her taste.

Next, prepare cabbage. Cabbage accounts for 145 to 164 parts by weight in the salad mixture of the invention.

If the cabbage content in the salad mixture exceeds 164 parts by weight, the cabbage content in the sandwich bread is too high and the fruity taste is reduced, and if it is less than 145 parts by weight, the savory flavor of the salad is lost and the taste is deteriorated.

Cabbage can't be put between sandwiches in its large form, so chop it with a knife or slice it into pieces that can be mixed properly with the other ingredients in the salad mixture.

Prepare the cabbage by cutting it into 1.5 to 2 cm pieces so that you can feel the texture.

Next, prepare lettuce. Lettuce accounts for 15 to 22 parts by weight in the salad mixture of the present invention.

If the lettuce content in the salad mixture exceeds 22 parts by weight, the lettuce content in the sandwich bread is too high and the fruity taste is reduced, and if it is less than 15 parts by weight, the crispy texture of the salad is lost and the taste is deteriorated.

Like cabbage, lettuce cannot be put between sandwich bread in its large form, so prepare it by chopping it with a knife or into pieces of a size that can be properly mixed with other ingredients in the salad mixture.

Prepare the lettuce by cutting it into 3 to 5 cm pieces so that you can feel the texture.

Next, prepare sausage. Sausage accounts for 30 to 32 parts by weight in the salad mixture of the invention.

If the sausage content in the salad mixture exceeds 32 parts by weight, the sausage content in the sandwich bread is too high and the sausage taste dominates the flavor of the entire salad, reducing the fruit flavor, etc. If it is less than 30 parts by weight, the sausage taste is not felt or is reduced. There is a downside to this.

Sausages used in the present invention refer to processed foods made by stuffing mashed, seasoned meat into pig intestines or artificial casings. Therefore, in the present invention, commercially available sausages are used, but ham, a processed food made by salting and smoking pork, can also be used. In the present invention, sausage is defined as including ham.

Since sausages cannot be used raw to make salad mixtures, sausages are cooked in the oven before use.

The temperature of the oven is set at 175 to 185°C and baked for 9 to 11 minutes.

Prepare the oven-baked sausage as described above by cutting it into pieces of 0.4 to 0.6 cm in size for the salad mixture.

Next, prepare the corn. Corn accounts for 45 to 47 parts by weight in the salad mixture of the present invention.

If the corn content in the salad mixture exceeds 47 parts by weight, the corn content in the sandwich bread is too high and the corn taste dominates the flavor of the entire salad, reducing the fruity taste. If it is less than 45 parts by weight, the corn taste is not felt or is reduced. There is a downside to this.

Corn in the form of cooked kernels is used to make the salad mixture of the present invention, and the size of the corn is the same as that of native corn found in Korea.

Corn kernels that are too large may reduce the texture or separate from the salad mixture, so it is advisable to use the size of native corn that can be found in Korea and not to use large-sized corn imported from foreign countries.

Next, prepare pickles. Pickles make up 40 to 42 parts by weight in the salad mixture of the present invention.

If the pickle content in the salad mixture exceeds 42 parts by weight, the pickle content in the sandwich bread is too high and the pickle taste dominates the flavor of the entire salad, reducing the fruity taste, and if it is less than 40 parts by weight, the unique taste of pickles is not felt. It has the disadvantage of being missing or degraded.

There are various types of pickles, but in the present invention, cucumber pickles are used, but they are not limited to cucumber pickles, and pickles made from radish can also be used.

In the present invention, pickles are prepared by cutting them into pieces of 0.4 to 0.6 cm for salad mixture.

Next, prepare the sauce to toss the salad mixture.

First, prepare mayonnaise. Mayonnaise accounts for 300 to 340 parts by weight of the sauce mixture.

If the mayonnaise content in the sauce mixture exceeds 340 parts by weight, the mayonnaise content in the sandwich bread is too high and the mayonnaise taste dominates the flavor of the entire salad mixture, reducing the taste of fruits, vegetables, and sausages. If it is less than 300 parts by weight, the mayonnaise tastes savory. The disadvantage is that the taste is not felt or is reduced.

When the salad mixture of the present invention is made with mayonnaise, compared to a salad mixture without mayonnaise, the salad mixture scatters less due to the viscosity caused by mayonnaise, and furthermore, when this salad mixture is placed between sandwich bread, the salad mixture scatters less. It disperses and becomes fixed so that it does not flow down when eating.

Next, prepare mustard. Mustard accounts for 90 to 110 parts by weight of the sauce mixture.

If the mustard content in the sauce mixture exceeds 110 parts by weight, the mustard content in the sandwich bread is too high and the taste of mustard dominates the flavor of the entire salad mixture, reducing the taste of fruits, vegetables, and sausages. The disadvantage is that the mustard taste is not felt or is reduced.

Like mayonnaise, mustard maintains the taste of mustard and has a similar viscosity to mayonnaise, so when the salad mixture is placed between sandwich bread, the salad mixture is less scattered and has the function of preventing it from flowing down when eaten.

Next, prepare sugar. Sugar accounts for 50 to 70 parts by weight of the sauce mixture.

In the present invention, sugar plays a role in increasing the texture by adding sweetness to the mixture of sauce and ingredients.

If sugar is not added, the only ingredient that produces sweetness among the ingredients listed above is fruit, so there is almost no sweetness, and therefore the overall taste and texture of the sandwich bread is reduced. Sugar plays a role in eliminating the above-mentioned disadvantages of sandwich bread. .

If the sugar content in the sauce mixture ingredients exceeds 70 parts by weight, the sugar content in the sandwich bread is too high and the sweetness of the sugar dominates the flavor of the entire salad mixture, reducing the taste of fruit or other ingredients. The disadvantage is that the sweetness is not felt or is reduced.

The sauce mixture made of mayonnaise, mustard and sugar prepared as above accounts for 180 to 190 parts by weight of the total salad mixture.

Next, as shown in Figures 2 and 3, the fruits, vegetables and sausages, which are the ingredients of the prepared salad mixture, and the sauce mixture prepared above are placed in a suitable container such as a large container and mixed by hand or mechanical device as shown in Figure 4.

At this time, if you mix with too much force, the ingredients will be crushed or torn, so mix slowly to avoid damaging the ingredients.

When the salad mixture is mixed for 4 to 5 minutes as above, the salad mixture becomes sticky as shown in Figure 4 and has a certain level of viscosity. As can be seen in Figures 6 to 9, the salad mixture with this viscosity is pre-mixed. Place it between prepared bread or cut morning bread to complete the sandwich bread of the present invention.

Below, another embodiment according to the present invention will be described.

In manufacturing the salad mixture for the sandwich bread described above, if the salad mixture has a high viscosity, it is convenient to eat, and furthermore, the salad mixture does not scatter when storing the sandwich bread, so the sandwich bread can be stored effectively, and when selling the sandwich bread, the salad mixture does not scatter. There are many advantages at the packaging stage as well, so ingredients that can increase viscosity can be added to the salad mixture.

In the present invention, ingredients that increase viscosity can be added to the sauce, or they can also be added in the mixing step. The step of adding ingredients that increase viscosity can be changed depending on the manufacturing environment or other environments.

In the present invention, any one or more of cassava flour, pork potato flour, sweet potato flour, and corn flour can be added as an ingredient to increase viscosity.

The content of one or more of cassava flour, pork potato flour, sweet potato flour, and corn flour may account for 35 to 42 parts by weight in the entire salad mixture described above.

Cassava flour, pork potato flour, sweet potato flour, and corn flour, which increase stomach viscosity, can be used individually or mixed with each other. When mixed, they can be used in a 1 to 1 ratio.

For example, when using cassava flour and pork potato flour, they can be mixed in a 1 to 1 weight ratio, and when using cassava flour/pork potato flour/sweet potato flour/corn flour, they can be mixed in a 1 to 1 to 1 to 1 weight ratio. .

As can be seen in Figure 5, if the above ingredients are added to the sauce or mixed for a minimum of 3 minutes and a maximum of 5 minutes, the salad mixture becomes shiny and looks better and becomes stickier than before adding the above ingredients. The properties become even higher and the salad mixture becomes thicker and less soggy.

In other words, the salad mixture has less moisture and becomes thicker, making the sandwich bread of the present invention a more convenient food to eat.

Furthermore, adding one or more of cassava flour, pork potato flour, sweet potato flour, and corn flour to the salad mixture has the advantage of making the salad mixture more nutty and savory, allowing for more flavorful sandwich bread.

Below, another embodiment according to the present invention will be described.

In the present invention, after completing the sandwich bread of the present invention by placing the salad mixture between previously prepared white bread or cut morning bread, tomato ketchup is added to the salad mixture as shown in Figure 10 to increase the taste and texture of the sandwich bread. You can add it on top.

Additionally, in order to increase the taste and texture of the sandwich bread, roasted sesame seeds can be sprinkled on the salad mixture as shown in Figures 1 and 10, in addition to the tomato ketchup described above.

In addition, the sandwich bread of the present invention has the advantage of being easy to store or package because the salad mixture is not scattered between the breads, and multiple pieces can be stored or packaged together as can be seen in Figure 11.

Of course, the above additional additives can be added in various ways depending on the taste of the person eating the sandwich bread.

Below, another embodiment according to the present invention will be described.

In the present invention, sandwich bread is made by adding the salad mixture to previously prepared bread or cut bread.

In this example, an invention is described in which a more delicious texture can be achieved by adding the previously prepared salad mixture to bread containing glutinous rice ingredients.

First, prepare the ingredients for the so-called glutinous rice bread.

The glutinous rice bread ingredients of the present invention include strong flour, glutinous rice flour, butter, salt, malt, baking powder, yeast, eggs, milk, water, yeast, corn flour, sugar, and starch syrup.

The content ratio of each material of the present invention is 20 to 22 parts by weight of strong flour, 3 to 3.5 parts by weight of glutinous rice flour, 3 to 3.3 parts by weight of butter, 0.35 to 0.4 parts by weight of salt, 0.1 to 0.15 parts by weight of malt, and 0.1 to 0.15 parts by weight of baking powder. Parts by weight, yeast 0.2 to 0.23 parts by weight, eggs 5.75 to 5.9 parts by weight, milk 4 to 4.5 parts by weight, water 6 to 6.2 parts by weight, yeast 0.4 to 0.43 parts by weight, corn flour 1 to 1.5 parts by weight, sugar 3.2 to 3.5 parts Part by weight, it is characterized in that it is 0.6 to 0.65 parts by weight of starch syrup.

The method of making glutinous rice bread is to mix the ingredients described above in the ratio of each ingredient, knead the dough, and then knead the dough until it becomes shiny.

The mixing time for the dough is 18 to 22 minutes, and the dough can be mixed and homogenized by mixing directly by a person or using a mechanical device.

The time for kneading the mixed dough is not particularly limited and varies depending on the amount of ingredients, and when the dough becomes shiny, stop kneading and proceed to the next step.

After kneading the dough until it becomes shiny, the dough must be fermented to make glutinous rice bread, so it is placed in a container in a space such as a cooking room or fermentation room and subjected to primary fermentation for 1 hour 20 minutes to 1 hour 40 minutes. .

When the above-mentioned glutinous rice bread dough goes through the first fermentation process, this lump of glutinous rice bread dough is shaped into a round shape weighing about 30g, which is an appropriate size for baking glutinous rice bread.

Since it is impossible to accurately measure and mold 30g of glutinous rice bread dough, the weight of around 30g here can be said to be a weight in the range of 28 to 32g. Furthermore, if the size of the glutinous rice bread is larger, it can be molded to a size of 35g or more. .

After forming the glutinous rice bread as above, it is placed in the oven to bake the glutinous rice bread. In the present invention, the glutinous rice bread dough is not immediately baked as described above, but the glutinous rice bread is baked after going through the secondary fermentation process, thereby producing the final glutinous rice. It can improve the texture of bread.

In the present invention, for secondary fermentation of glutinous rice bread dough, the dough is formed in a space such as a fermentation room at a humidity of 50 to 55% and a temperature of 50 to 55 ° C. and fermented for 35 to 40 minutes.

After secondary fermentation of the glutinous rice bread of the present invention as described above, it is baked in an oven at a temperature of 180 to 190°C for 7 to 8 minutes.

In this embodiment of the present invention, the shape of the glutinous rice bread containing glutinous rice ingredients is characterized by an almost spherical shape, similar to the morning bread described above.

The glutinous rice bread made as above has the advantage of giving it a more delicious texture than regular morning bread.

Below, another embodiment according to the present invention will be described.

In this example, an invention is described that can achieve a more delicious texture by frying bread containing glutinous rice ingredients and inserting the previously prepared salad mixture between the bread.

First, prepare the ingredients for the so-called fried bread.

The fried bread ingredients of the present invention include strong flour, glutinous rice flour, butter, salt, malt, baking powder, yeast, eggs, milk, water, yeast, corn flour, sugar, and starch syrup.

The content ratio of each material of the present invention is 20 to 22 parts by weight of strong flour, 3 to 3.5 parts by weight of glutinous rice flour, 3 to 3.3 parts by weight of butter, 0.35 to 0.4 parts by weight of salt, 0.1 to 0.15 parts by weight of malt, and 0.1 to 0.15 parts by weight of baking powder. Parts by weight, yeast 0.2 to 0.23 parts by weight, eggs 5.75 to 5.9 parts by weight, milk 4 to 4.5 parts by weight, water 6 to 6.2 parts by weight, yeast 0.4 to 0.43 parts by weight, corn flour 1 to 1.5 parts by weight, sugar 3.2 to 3.5 parts Part by weight, it is characterized in that it is 0.6 to 0.65 parts by weight of starch syrup.

The fried bread of the present invention is prepared by making dough in the same manner as the manufacturing method of glutinous rice bread described above, performing primary fermentation, and then covering the molded bread weighing 28 to 32 g with bread crumbs.

The bread covered with bread crumbs prepared earlier is fermented in the same way as the secondary fermentation process of the glutinous rice bread described above.

Once the secondary fermentation is completed, the bread is fried at an oil temperature of 170 to 180°C. The frying time must be adjusted appropriately, and the frying bread of the present invention can be manufactured by adjusting the frying time by taking out the frying bread when it turns brown without burning black.

In this embodiment of the present invention, the shape of the fried bread is characterized by an almost spherical shape, similar to the morning bread or glutinous rice bread described above.

The present invention is an invention that can be used industrially as a sandwich bread and a method for manufacturing the same.

Claims (6)

Ingredients including 495 to 520 parts by weight of fruit, 145 to 164 parts by weight of cabbage, 15 to 22 parts by weight of lettuce, 30 to 32 parts by weight of sausage, 45 to 47 parts by weight of corn, and 40 to 42 parts by weight of pickles;
180 to 195 parts by weight of sauce prepared by mixing 300 to 340 parts by weight of mayonnaise, 90 to 110 parts by weight of mustard, and 50 to 70 parts by weight of sugar; and
35 to 42 parts by weight of one or more of cassava flour, pork potato flour, sweet potato flour, and corn flour;
In the sandwich bread, characterized in that it is made by placing a salad mixture containing between breads,
The fruit is characterized by being one or more of tangerines, persimmons, raisins, nectarines, and apples, and the sausage is characterized by being baked in an oven at 175 to 185°C for 9 to 11 minutes,
Characterized by mixing at least one of cassava flour, pork potato flour, sweet potato flour, and corn flour in a 1 to 1 ratio by weight,
At least one of cassava flour, pork potato flour, sweet potato flour, and corn flour is added to the sauce or mixed at the mixing stage and mixed for at least 3 minutes and up to 5 minutes.
The bread consists of 20 to 22 parts by weight of strong flour, 3 to 3.5 parts by weight of glutinous rice flour, 3 to 3.3 parts by weight of butter, 0.35 to 0.4 parts by weight of salt, 0.1 to 0.15 parts by weight of malt, 0.1 to 0.15 parts by weight of baking powder, and 0.2 to 0.2 parts by weight of yeast. 0.23 parts by weight, eggs 5.75 to 5.9 parts by weight, milk 4 to 4.5 parts by weight, water 6 to 6.2 parts by weight, yeast 0.4 to 0.43 parts by weight, corn flour 1 to 1.5 parts by weight, sugar 3.2 to 3.5 parts by weight, starch syrup 0.6 to 1.5 parts by weight Sandwich bread comprising 0.65 parts by weight. The method of claim 1, wherein the bread is made by placing the dough in a barrel in a cooking room or fermentation room, performing primary fermentation for 1 hour 20 minutes to 1 hour 40 minutes, shaping the dough into a round shape, and then forming the dough in the fermentation room at a humidity of 50 to 55% and a temperature of 50% to 55%. Sandwich bread characterized by secondary fermentation at 50 to 55°C for 35 to 40 minutes. The sandwich bread according to claim 2, wherein the bread is baked in an oven at a temperature of 180 to 190° C. for 7 to 8 minutes after secondary fermentation. The sandwich bread according to claim 2, wherein the frying time is adjusted by taking out the bread after secondary fermentation when it turns brown at an oil temperature of 170 to 180°C without burning to black. delete delete