KR102660523B1 - Salt bread manufacturing method and salt bread manufactured thereby - Google Patents

Abstract

The present invention relates to a method for producing salt bread and salt bread produced thereby.
The method for producing salt bread according to an embodiment of the technical idea of the present invention is to prepare fermented cabbage broth, prepare mushroom broth, prepare aged mushroom powder, prepare fermented okara powder, and prepare fermented rice germ. Then, prepare a wild grass extract, prepare a dough by mixing the ingredients including the fermented cabbage broth, mushroom broth, aged mushroom powder, fermented soybean curd powder, fermented rice germ, and wild wild grass extract with flour, and mix the dough with 1. During primary fermentation, the primary fermented dough is fermented to produce a fermented product, and the fermented product is heated to produce salt bread.
The salt bread manufacturing method according to various embodiments of the technical idea of the present invention with the above configuration has a soft texture, high nutritional content, and high dietary fiber content, giving a high feeling of fullness when consumed, making people interested in diet and health. It is possible to manufacture salt bread that satisfies the high tastes of modern people.

Description

Method for manufacturing salt bread and salt bread manufactured thereby {SALT BREAD MANUFACTURING METHOD AND SALT BREAD MANUFACTURED THEREBY}

The present invention relates to a method of manufacturing salt bread and salt bread manufactured thereby. More specifically, the present invention relates to a salt bread manufacturing method, and more specifically, to a soft texture, high nutritional content, and high dietary fiber content, which gives a high sense of fullness when consumed, making people interested in diet and health. It relates to a method of manufacturing salt bread that can satisfy the high tastes of modern people and the salt bread manufactured thereby.

The dietary habits of Koreans, who traditionally rely on rice as their staple food, are becoming more diverse due to changes in economic growth and improved living standards, and at the same time, consumption of convenient instant meals is rapidly increasing.

In particular, the consumption of bread is increasing, and consumer preferences are diversifying accordingly. As interest in health and well-being foods increases due to the rapid increase in the elderly population, consumers' interest in bread is also becoming more health-oriented and nature-friendly. . Accordingly, attempts to commercialize functional bread products that take these consumers' interests into account and consumer interest in naturally fermented bread using various natural substances have expanded, and various studies are being conducted to improve the quality and commercialize natural fermented bread.

In general, bread is a food made by kneading grain flour with salt, sugar, oil, baking powder or yeast, leavening it, and baking or steaming it, and is a staple food for Western people. Flour is commonly used as an ingredient, but flours such as barley, rye, corn, buckwheat, and rice are also used.

These breads can be broadly classified into fermented bread (yeast bread), which is slowly fermented with yeast, and non-fermented bread (quick bread), which is quickly raised using baking powder. Among these, fermented bread contains grain flour, sugar, shortening, butter, milk, or It is made by kneading and raising skim milk powder, yeast, and table salt. Calcium carbonate is also added to adjust acidity, and vitamin B1 and lysine are added to enhance nutrition. The bread fermented in this way is divided into certain sizes using a divider, stretched, extracted from gas, shaped, expanded in a vessel, and baked to completion.

Looking at the nutritional aspect of this bread, since it is made from wheat flour, it is valuable as a calorie source food, and it also contains much more protein than rice. However, flour lacks lysine, an essential amino acid, so in order to use bread as a staple food, vegetables and meat must be consumed together, taking into account the balance of nutritional intake.

Recently, the proportion of bread in the diet has increased, and along with the improvement of the economic level, consumers' tastes have become more sophisticated, which has brought about many changes in eating habits. As interest in health has increased due to the establishment of a well-being culture, food that simply relieves hunger has become more popular. In addition, research is being conducted on various health-oriented breads that can even take health into account.

Accordingly, various additives are being used to add various functional factors to bread, but this actually inhibits food palatability and acts as a factor in not selecting bread containing these various additives.

Therefore, in consideration of the recent interests and preferences of consumers, there is an urgent need to develop bread that is not only beneficial for promoting health, but also has sufficient storage properties, has excellent digestibility, and has a soft texture that can fully satisfy consumers' preferences.

Domestic registered patent No. 10-2507894 (registered on March 3, 2023) Domestic registered patent No. 10-2277468 (registered on July 8, 2021) Domestic registered patent No. 10-2071188 (registered on January 21, 2020)

The problem to be solved by the present invention is a method of manufacturing salt bread that has a soft texture, high nutritional content, and high dietary fiber content, so that it provides a high feeling of fullness when consumed, satisfying the tastes of modern people who are interested in diet and health. and providing salt bread manufactured thereby.

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

In one embodiment of the technical idea of the present invention, a method for manufacturing salt bread is disclosed.'

The method of manufacturing the salt bread includes preparing cabbage fermentation broth, preparing mushroom broth, preparing aged mushroom powder, preparing okara fermentation powder, preparing fermented rice germ, preparing wild wildflower extract, and preparing the cabbage. Ingredients including fermentation broth, mushroom broth, aged mushroom powder, soybean curd fermentation powder, fermented rice germ, and wild wildflower extract are mixed with wheat flour to prepare a dough, the dough is first fermented, and the primary fermented dough is Water is fermented to produce a fermented product, and the fermented product is heated to produce salt bread.

In addition, in another embodiment of the technical idea of the present invention, salt bread manufactured by the above method is disclosed.

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

The method of manufacturing salt bread according to various embodiments of the technical idea of the present invention has a soft texture, high nutritional content, and high dietary fiber content, providing a high feeling of fullness when consumed, satisfying the tastes of modern people who are interested in diet and health. You can make salt bread that satisfies your needs.

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

Figure 1 is a photograph showing an example of salt bread manufactured according to an embodiment of the technical idea of the present invention.

The advantages and features of the present invention, and methods for achieving them, will become clear with reference to the embodiments described in detail below. 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 disclosure will be thorough and complete and so that the spirit of the invention can be sufficiently conveyed to those skilled in the art.

The terms used in this application are only used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present application. No.

Hereinafter, a method for manufacturing salt bread according to an embodiment of the technical idea of the present invention will be described in detail with preferred embodiments with reference to the attached drawings.

Figure 1 is a photograph showing an example of salt bread manufactured according to an embodiment of the technical idea of the present invention.

Referring to Figure 1, first, in order to manufacture salt bread according to an embodiment of the technical idea of the present invention, cabbage fermentation broth can be prepared.

The cabbage fermentation liquid can be prepared using cabbage, which is one of the vegetables most recommended for fatigue recovery, indigestion, etc., and is an alkaline food that strengthens muscles and bones, is rich in tartaric acid and malic acid, and is rich in pectin, Contains gum ingredients, inositol, tannin, etc., which promote intestinal activity and detoxification. In particular, it has various physiological activities such as anti-inflammatory and anti-cancer effects, such as antioxidant action, inhibition of fat peroxidation and free radical scavenging function, and anti-cancer action. It is known to prevent and improve gastrointestinal disorders.

By using cabbage fermentation broth prepared by the following method, the taste and flavor of bread can be improved by removing the unpleasant smell unique to cabbage that occurs when cabbage is prepared and used as juice or boiled water.

First, to prepare the cabbage fermentation liquid, cabbage can be prepared, washed, and the cabbage leaves and cabbage core (i.e., the white part including the root) can be separated.

In the above step, after preparing the cabbage, sodium bicarbonate (NaHCO ₃ ) is dissolved and can be washed with purified water having a concentration range of 1 to 3 (w/w)%. The sodium bicarbonate is also used as a food additive, It is non-toxic and has functions such as penetration, diffusion, and expansion. In the present invention, by washing cabbage using sodium bicarbonate, the cell walls of the mold are expanded to sterilize and wash the cabbage leaves and core at the same time.

Next, the cabbage leaves and cabbage core can be crushed.

In the above step, the cabbage leaves and cabbage core can be pulverized to facilitate maturation and fermentation in later processes. The cabbage leaves and cabbage core can be pulverized using a known grinder.

Next, fermentation bacteria culture can be mixed with the crushed cabbage leaves and cabbage core, respectively.

In the above step, the pulverized cabbage leaves are mixed with licorice and then mixed with a culture solution consisting of lactic acid bacteria culture and yeast bacteria culture, and the pulverized cabbage leaves are mixed with stevia leaves and then mixed with the lactic acid bacteria culture and photosynthetic bacteria culture.

Specifically, in the above step, 100 parts by weight of the pulverized cabbage leaves are mixed at a weight ratio of 1 to 5 parts by weight of licorice, and 100 parts by weight of cabbage leaves mixed with the licorice are mixed, and a culture solution consisting of a lactic acid bacteria culture medium and a yeast culture medium. It can be mixed at a weight ratio of 20 to 40 parts by weight, and the lactic acid bacteria culture solution and yeast culture solution can be mixed at a weight ratio of 10 parts by weight of the lactic acid bacteria culture solution and 5 parts by weight of the yeast culture solution.

In addition, in the above step, 1 to 10 parts by weight of stevia leaves are mixed with respect to 100 parts by weight of the pulverized cabbage core, and 10 parts by weight of lactic acid bacteria culture medium and photosynthesis are mixed with respect to 100 parts by weight of cabbage core mixed with the stevia leaves. It can be mixed at a weight ratio of 10 parts by weight of bacterial culture medium.

For the lactic acid bacteria culture medium, the pH of the medium was adjusted to 2.8-3.2 using 1.2N HCl, then the lactic acid strain was isolated from kimchi, and the isolated lactic acid strain was cultured at 37-39°C using MRS broth (Oxoid, England). After culturing for 20 to 25 hours, it was diluted to 1×1.0 ⁸ to 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes to separate only the supernatant, and the supernatant ( Supernatant) is filtered through a 0.45㎛ syringe filter and then diluted by mixing with 1,000 to 2,000 parts by weight of sterilized distilled water relative to 100 parts by weight of the filtered supernatant. The lactic acid bacteria are obtained from kimchi, a fermented food. Isolated lactic acid strains, specifically, the lactic acid strains include Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum , and Any one or more lactic acid strains selected from the group consisting of Leuconostoc lactis may be used.

In addition, the yeast culture solution may be a Moringa-extracted yeast ( Saccharomyces spp. ) fermentation solution. The Moringa-extracted yeast ( Saccharomyces spp. ) fermentation solution is prepared by cultivating Moringa ( Moringa oleifera L. ) leaves at 30 to 40°C. Dry Moringa leaves obtained by drying at high temperature for 5 to 10 days are soaked in 40 times the volume of distilled water, extracted at 85 to 87°C and 1.5 Pa, concentrated by 50%, and then the residue is removed to prepare a Moringa extract. Yeast bacteria ( Saccharomyces spp. ) were inoculated into the linga extract at a concentration of 5 × 1.0 ⁶ to 10 × 1.0 ⁶ CFU/mL, cultured at 38 to 42°C for 30 hours, and centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes. A moringa extract yeast fermentation broth prepared by taking the supernatant and sterilizing it at a temperature of 120 to 140° C. for 30 to 50 minutes can be used.

In addition, the photosynthetic bacterial culture medium contains 0.5 g of K ₂ HPO ₄ , 0.1 g of NaCl, 0.2 g of MgSO ₄ ·7H ₂ O, 3 g of Na-Acetate, 3 g of yeast extract and 1000 ml of H ₂ O, and inorganic elements 0.5 g of CaCl ₂ ·2H ₂ O, 0.025 mg of FeCl ·6H ₂ O, 0.00025 mg of CuSO ₄ ·5H ₂ O, 0.005 mg of H ₃ BO ₃ , 0.0003 mg of MnCl ₃ ·4H ₂ O and 0.005 mg of ZnSO ₄ ·7H ₂ O After dissolving and mixing mg in order, sterilize and place in a culture bottle, and add at least one selected from the group consisting of Rhodopseudomonas capsulata, Rhodopseudomonas sphaeroides , and Rhodospirillum rubrum. It can be manufactured by inoculating 100 ml of photosynthetic bacteria, filling with nitrogen gas, sealing, making it anaerobic, and culturing for 3 days at 30°C under light conditions of 2,000 Lux.

In addition, the licorice is a plant whose roots and stems are used as raw materials for herbal medicine, and contains 3 to 7 sweet components such as glycyrrhizin, coumarin, glucose, sucrose, and mannitol. It is known to contain ingredients that are 200 times sweeter than sugar. Therefore, licorice has a sweet taste and plays a role in reducing bitterness. Additionally, it is known to have detoxifying and anti-inflammatory pharmacological effects.

In addition, the stevia leaf (Stevia rebaudiana Bertoni) is a perennial herbaceous plant originating from northeastern Paraguay. The stevioside contained in the stems and leaves is a natural sweetener with a sweetness of about 200 to 300 times that of sugar, and is a natural sweetener from Brazil. It has spread to various parts of the world, including Israel, China, Japan, and parts of Europe, and is currently being cultivated in Korea.

There are about 230 species of stevia leaves, but only the S. rebaudiana and S. phlebophylla species contain steviol glycosides, which give a sweet and refreshing taste. There has been recent research showing that stevioside was extracted from pressurized hot water extract of stevia leaves. In addition, stevia leaves have been found to have antibacterial, anticancer, antidiabetic, antiobesity, and blood sugar control effects.

Subsequently, cabbage leaves and cabbage cores mixed with the fermentation bacteria cultures are fermented and then filtered to separate solids and liquid to produce cabbage leaf fermentation broth and cabbage core fermentation broth.

In the above step, cabbage leaves and cabbage cores mixed with the fermentation bacteria culture are fermented at a temperature of 38 to 42° C. for 3 to 7 days and then filtered using a known filter to remove solids to produce a liquid cabbage leaf fermentation liquid and a liquid cabbage. Deep fermentation broth can be produced.

Next, cabbage fermentation broth can be prepared by mixing the liquid cabbage leaf fermentation broth and the liquid cabbage core fermentation broth.

In this step, cabbage fermentation broth can be prepared by mixing the liquid cabbage leaf fermentation broth and the liquid cabbage heart fermentation broth at a weight ratio of 2:1.

Next, the cabbage fermentation broth can be sterilized.

In the above step, the liquid cabbage fermentation broth can be prepared by performing non-heated ultra-high pressure sterilization treatment on the cabbage fermentation broth for 1 to 10 minutes at 600 MPa atmospheric pressure and a temperature of 38° C., without performing a heating process on the cabbage fermentation broth as described above. As heat is not applied, destruction of the active ingredients contained in the cabbage fermentation broth can be prevented.

Next, you can prepare the mushroom broth.

The mushroom broth can be prepared by preparing mushrooms, ripening them, and steeping the matured mushrooms in water. The mushroom broth can be prepared by using the mushroom broth prepared by the following method, taking advantage of the rich nutrients of mushrooms. and can improve taste and flavor.

First, in order to prepare the mushroom broth, mushrooms can be prepared and then washed to remove foreign substances.

The mushrooms may be mixed mushrooms in which button mushrooms, oyster mushrooms, king oyster mushrooms, shiitake mushrooms, and cauliflower mushrooms are mixed in a weight ratio of 1:1:1:1:1.

In general, mushrooms have a unique taste and aroma and contain a large amount of nutritionally important nutrients such as essential amino acids, proteins, and minerals. Furthermore, it contains antioxidant substances that protect the body from oxidative stress by pharmacologically inhibiting the oxidation reaction of oxygen radicals and the reactivity of radicals that cause aging, cancer, etc., as well as the function of immune activators and antibacterial, antiviral, and antitumor effects. It is reported to contain a large amount of beta-glucan (Cho et al., 2014; Choi et al., 2010; Barros et al., 2007; Han et al., 2015; Manzi et al., 2001; Qi et al., 2013). As interest in improving the quality of life continues to increase along with recent improvements in living standards and income levels, the use and interest in various bioactive components of mushrooms is gradually increasing (Park et al., 1995; Song et al., 1995). al., 2003).

The button mushroom (agaricus bisporus) is a type of pure parasitic fungus that mainly absorbs nutrients generated from the remains of plants to grow mycelia and form fruiting bodies. In particular, button mushrooms are one of the nutritious foods rich in minerals and proteins. They have the highest protein content among mushrooms and are known to be good for digestive disorders.

The oyster mushroom (Pleurotus ostreatus) is the most consumed mushroom in Korea and has a unique aroma due to its rethionine content. It is suitable for savory soup dishes. It is low in calories and rich in fiber and moisture, making it an excellent low-calorie food for preventing obesity and providing antioxidant properties. The nutrient selenium content is 18.4㎍ per 100g, which is 8 times more than carrots and 12 times more than onions.

In addition, the oyster mushroom is known to prevent obesity by suppressing the rise in blood sugar and saving insulin by slowly absorbing glucose after a meal, and is a precursor of vitamin D, which increases the absorption rate of calcium and strengthens bones and teeth. The high content of ergosterol helps body growth. Oyster mushrooms also have soft flesh and a texture similar to chicken, so dieters use them as a meat substitute in salads by lightly washing them in water or blanching them in boiling water, squeezing out the water, and tearing them along the grain.

In other words, the oyster mushroom is a low-calorie food that contains a lot of nutrients such as vitamin B2, niacin, vitamin D2, folic acid, and dietary fiber, and calcium, which forms the body's skeleton or the main component of teeth, is the main component of bones and teeth. It has a high content of phosphorus and iron, which make up blood, increases the absorption rate of calcium, and has a high content of ergosterol, a precursor of vitamin D that strengthens bones and teeth, helping oral and physical growth.

The king oyster mushroom is a large oyster mushroom that has dense flesh, a chewy taste similar to that of natural pine mushrooms, and has good storage properties. It has been artificially cultivated since around 1997 and is sold under the trade name of king oyster mushroom. About 30% of the dried material of king oyster mushrooms consists of protein, so they can be used as an effective source of protein. They also contain a large amount of dietary fiber, various vitamins, and minerals, so they have excellent nutritional value.

The king oyster mushroom (scientific name: Pleurotus eryngii ) has anti-cancer effect, blood sugar and blood cholesterol lowering effect, angiotensin converting enzyme inhibitory activity, peroxide production inhibition effect on linoleic acid, antioxidant activity and It is known to have functions such as inhibiting colon cancer cell proliferation. In addition, king oyster mushrooms not only have nutritional and physiological effects, but also have a differentiated shape and unique taste and aroma, solidifying their position as a food of choice and a health food.

The shiitake mushroom (Lentinus edodes) has a unique scent and taste, and is a particularly good food for patients with high blood pressure and heart disease. At the same time, it has various biological function-regulating effects such as anti-cancer effect, pathogenicity inhibitory effect, serum lipid concentration lowering effect, and immune-boosting effect. It is known to be effective in preventing and improving adult diseases, and its availability is increasing day by day. Shiitake mushrooms are known as an excellent food ingredient rich in nutrients such as fiber, minerals, and vitamins.

In addition, the shiitake mushrooms help smooth blood circulation by suppressing the accumulation of cholesterol in the blood, have a preventive effect on arteriosclerosis and high blood pressure, and are known to be effective in treating anemia. In particular, foods containing shiitake mushrooms are in the spotlight as low-calorie foods, and in addition, shiitake mushrooms contain retinan, an anti-cancer and anti-tumor polysaccharide substance, which is reported to increase immunity and suppress tumor growth.

The flower mushrooms (Sparassis crispa) grow in clusters on the stems or stumps near the roots of living trees from summer to fall. The white flowers appear to bloom in groups and have a scent similar to that of clusters. It grows wild on stumps where conifers have been cut down in the fall or on the edges of old trees. Flower mushrooms are known to have effects such as enhancing immunity, suppressing high blood pressure, suppressing the rise in blood sugar, improving blood circulation, and promoting hematopoiesis.

Next, the washed mushrooms can be cut to a certain length.

For example, cutting the mushrooms may include cutting the washed mushrooms into 5 to 10 mm length units, and the technical idea of the present invention is not limited thereto and may include cutting and using the mushrooms into various length units. there is.

Next, the cut mushrooms can be heated and steamed with steam.

The steaming may be performed by steaming the cut mushrooms by heating them with steam at a temperature of 110 to 130° C. for 10 to 30 minutes.

Subsequently, the steamed mushrooms can be heated and roasted.

The roasting may be performed by roasting the steamed mushrooms at a temperature of 130 to 150° C. for 1 to 5 minutes using a roasting device. By roasting the steamed mushrooms, the flavor of the mushrooms is enhanced and the taste and flavor of the mushroom broth is improved. can be improved.

Next, the roasted mushrooms can be aged to produce aged mushrooms.

The aged mushrooms can be manufactured by storing and maturing the roasted mushrooms at a temperature of 8 to 12° C. for 10 to 30 hours, thereby improving the texture and stabilizing the physical properties.

Next, mushroom water can be prepared by steeping the aged mushrooms in water.

For example, the mushroom broth is mixed at a weight ratio of 2,000 to 4,000 parts by weight of water based on 100 parts by weight of the total content of the mature mushrooms, heated at a temperature of 90 to 95 ° C. for 1 to 3 hours, and then sieved. It can be manufactured by separating the aged mushrooms.

Next, you can prepare aged mushroom powder.

The aged mushroom powder can be manufactured using aged mushrooms separated when producing the mushroom broth. The present invention provides excellent taste, nutrition, and texture and is health-oriented by producing a dough containing the aged mushroom powder. Cookies that can satisfy the preferences of modern consumers can be manufactured.

To prepare the aged mushroom powder, first, the aged mushrooms separated when producing the mushroom broth can be prepared.

Next, the separated aged mushrooms can be dried.

The drying may be accomplished by first drying and second drying. The first drying is performed by naturally drying the separated mature mushrooms by storing them at a temperature of 20 to 40° C. for 1 to 3 days, and the second drying is This can be performed by drying the naturally dried mature mushrooms with hot air at 110 to 130°C for 10 to 50 minutes.

Next, the dried aged mushrooms can be pulverized to produce aged mushroom powder.

The aged mushroom powder can be manufactured by grinding the dried aged mushrooms with a known grinder. The configuration of grinding the dried aged mushrooms to produce the aged mushroom powder is a known technique, for convenience of explanation and of the present invention. For clarity of technical idea, detailed explanation will be omitted.

Next, fermented soybean curd powder can be prepared.

The fermented okara powder can be manufactured by maturing and then fermenting the okara. The okara is a by-product from the production process of tofu, and from a nutritional point of view, it contains richer dietary fiber and nutrients than other by-products and has low calories, which is good for health. It is a food suitable for the needs of modern people who value food.

To prepare the fermented soybean curd powder, first, soybean curd can be prepared.

The soybean curd contains the nutrients of plant fiber and protein, which are the main components of soybeans, and has the effect of making the intestines healthy and active. It also contains a lot of calcium, so it can be consumed with protein, so it has a high absorption rate in the body. there is.

Next, the soybean curd can be aged.

The ripening can be performed by placing the okara in a sieve and storing it at a temperature of 25 to 35° C. for 10 to 30 hours. By maturing the okara after placing it in a sieve, the moisture remaining in the okara is naturally released by gravity. By dropping it and removing it, the physical properties of the soybean curd can be stabilized.

Next, the aged soybean curd can be dried with hot air.

The hot air drying may be carried out by drying the aged okara with hot air at 110 to 130° C. for 50 to 100 minutes. If the hot air drying is performed below the above-mentioned lower limit range, the moisture inside the aged okara is not sufficiently removed. Problems may occur, and if it is performed beyond the above-mentioned upper limit range, the aged soybean curd may be dried excessively and the physical properties may be deteriorated.

Subsequently, the hot air dried soybean curd can be sterilized.

The sterilization treatment may be carried out by performing non-heated ultra-high pressure sterilization treatment on the hot-air dried okara for 5 to 15 minutes at 500 to 800 MPa atmospheric pressure and a temperature of 35 to 39 ° C. If this is not performed, the useful components of the fermented okara powder produced as heat is not applied can be prevented from being destroyed.

Next, the sterilized soybean curd can be fermented.

The fermentation is carried out by spraying and mixing fermentation microbial culture on the sterilized okara, and then fermenting, thereby enhancing the content of dietary fiber and isoflavones (daidzein, genistein, glycitein) through fermentation by fermentation microorganisms. The texture of fermented okara powder can be improved.

Specifically, the fermentation is performed by mixing 10 to 30 parts by weight of fermented microbial culture medium with respect to 100 parts by weight of the total content of the sterilized okara and then fermenting at a temperature of 38 to 42 ° C. for 5 to 10 days. It can be.

The fermentation microbial culture medium may be a culture medium in which Bacillus subtilis ( Bacillus subtilis ) is cultured as a fermentation microorganism.

For example, in order to prepare the fermented microbial culture, first, cleanly washed rice straw is placed in a container containing water and boiled at a temperature of 110 to 115°C for 10 to 30 minutes to sterilize to remove any remaining bacteria in the rice straw. there is

In general, since Bacillus subtilis is sterilized only after a long period of time at a temperature of 120°C or higher, rice straw can be sterilized by boiling it at a temperature of 110 to 115°C for 10 to 30 minutes to prevent the Bacillus subtilis from dying.

Next, by naturally cooling the water contained in the container from which the various bacteria have been removed, Bacillus subtilis leachate containing Bacillus subtilis can be obtained in the water remaining in the container.

Next, Bacillus subtilis contained in the Bacillus subtilis leachate can be grown by maintaining the Bacillus subtilis leachate at a temperature of 60 to 70° C. for 7 to 9 hours.

In this step, in order to make the Bacillus subtilis contained in the Bacillus subtilis suitable for growth, the Bacillus subtilis leachate is maintained at a temperature of 60 to 70° C. for 7 to 9 hours, and the nutrients necessary for the growth of the Bacillus subtilis are contained in the Bacillus subtilis leachate. The Bacillus subtilis can be multiplied by being supplied from rice straw soaked in .

Next, the rice straw is separated and removed from the Bacillus subtilis leachate in which the Bacillus subtilis has grown, and only the Bacillus subtilis leachate is boiled and sterilized at a temperature of 105 to 110°C for 30 minutes to sterilize and remove miscellaneous bacteria that may be generated during the Bacillus subtilis growth process. A fermented microbial culture solution containing Bacillus subtilis can be prepared by cooling the Bacillus subtilis leachate from which the various bacteria have been removed at a temperature of 25 to 35°C.

Subsequently, the fermented okara is filtered and the fermented okara of a certain particle size is selected, thereby producing a uniform fermented okara powder.

The fermented okara powder can be selected to have a uniform particle size by passing the fermented okara through a sieve (or filter) with a size of 60 to 80 μm.

Next, fermented rice germ can be prepared.

The fermented rice germ product can be prepared by mixing rice germ, barley sprouts, makgeolli lees, water, and fermentation bacteria culture and then fermenting. The rice germ contains 4.44% moisture, 19.31% crude protein, 21.98% crude fat, 40.79% sugar, and 5.84% crude fiber. Contains 7.64% of ash, 51.90 mg% of vitamin E (tocopherol), 8.19 mg% of vitamin B1, 0.28 mg% of vitamin B2, 1.00 mg% of vitamin B6, 2.48 mg of panthenic acid, 12.00 mg of niacin, 26.50 μg% of folic acid, etc. .

Among the substances contained in rice germ, octacosanol can improve endurance, reduce body fat and increase muscle mass, and alpha-tocopherol has antioxidant properties, prevents cell aging, improves immune function, improves cardiovascular disease, reduces the risk of cancer and cataracts, etc. It works.

In addition, gammaoriginol promotes brain cell metabolic function, promotes energy metabolism, and prevents obesity, and Gaba is a representative longevity food, improving learning and memory abilities, reducing stress, and Prevent adult diseases. Dietary fiber maintains intestinal bacterial balance, dilutes heavy metals/abscess components, prevents constipation, and reduces the risk of colon cancer. Linoleic acid is effective in improving atopic dermatitis, promoting growth, and suppressing cancer cells.

Additionally, vitamin B1 prevents beriberi, has anti-neuritis effects, and can improve learning ability, while vitamin B2 promotes growth, maintains skin/hair health, and provides neurotransmitters related to brain rotation. Vitamin B6 can prevent aging, promote protein and nucleic acid metabolism, and prevent neurological diseases.

It is said that barley sprouts have the maximum nutrients when they are 20cm in length, and barley sprouts are said to help treat skin diseases and ulcers by promoting the growth of new cells, but it has not yet been revealed what the effect is. Barley sprouts are rich in many nutrients such as natural antioxidants, beta-carotene, biological enzymes, calcium, iron, and chlorophyll. Among them, living chlorophyll regenerates DNA cells and helps reduce blood sugar, improve skin health, and treat arthritis. It is said that it will be given.

In addition, it prevents blood clotting, helps treat asthma, prevents cancer, prevents cancer from worsening, prevents diabetes, and reduces bad cholesterol, LDL cholesterol. Interest in barley as a superfood is increasing, and it has a detoxifying effect due to its content of chlorophyll, functional substances including the antioxidant activity of SOD enzyme, and dietary fiber.

In other words, sprout barley is a crop with a very high content of minerals such as calcium and potassium, and is rich in functional ingredients such as policosanol, which is effective in improving diabetes and reducing cholesterol, and saponarin, which is good for improving liver function and strengthening blood sugar.

The makgeolli lees powder can be manufactured by drying the lees produced by soaking makgeolli and then pulverizing the dried lees into powder. The makgeolli lees powder contains yeast, lactic acid bacteria such as lactic acid bacteria, functional polysaccharides, dietary fiber and various It contains a large amount of various beneficial ingredients such as minerals and vitamins.

The fermenting bacteria are included to promote fermentation. For example, the fermenting bacteria include Lactobacillus acidophilus, Lactobacillus plantarum , Lactobacillus casei, and streptobacteria. Any one or more selected from the group consisting of Streptococcus thermophilus , Bifidobacterium longum , Lactobacillus paracasei, and Bifidobacterium breve may be used. there is.

For example, the fermented rice germ is mixed in a weight ratio of 80 to 120 parts by weight of rice germ, 40 to 80 parts by weight of barley sprouts, 10 to 30 parts by weight of makgeolli lees, and 80 to 100 parts by weight of water to prepare a rice germ mixture, Inoculate 1 to 5 parts by weight of fermenting bacteria culture medium (for example, Lactobacillus paracasei SMB092) at a concentration of 1 × 10 ⁷ CFU/g into 100 parts by weight of the rice germ mixture, and stir at 20 to 30 rpm. It can be produced by conducting fermentation at a temperature of 34 to 36°C for 60 to 80 hours.

Next, you can prepare wild wildflower extract.

The above-mentioned wild grass extract can be prepared using wild wild grass, which is commonly used as an herbal medicine in oriental medicine. Due to the diversity and functionality of the material, interest is focused on the development of materials for dementia prevention and treatment, and various studies are being conducted. Research is being conducted on various aspects such as acetylcholine esterase inhibitor, inhibition of brain accumulation of β-amyloid, improvement of cerebral blood flow, oxidative stress inhibition effect, and estrogenic effect.

For example, the wild herb extract is prepared by preparing the first wild wild herb consisting of Injin mugwort, angelica root, Ohgapi, Sambaek chora, plantain, and Kujippong in a weight ratio of 1:1:1:1:1:1, respectively, and then pulverized, and the Injin mugwort , 1,000 to 2,000 parts by weight of water is mixed with the total content of 100 parts by weight of the first wild wild grass consisting of angelica root, sycamore, sycamore, plantain and kkujippong, and then immersed at a temperature of 50 to 60 ℃ for 10 to 20 hours to make wild wild grass. Water is prepared by mixing 10 to 30 parts by weight of the second wild wild grass, which consists of mugwort, dandelion, and sedum at a weight ratio of 1:1:1, with respect to 100 parts by weight of the total content of the wild grass water, and then mixed at 120 to 140 ° C. The pressure inside the extraction vessel at a temperature is in the range of 1.8 to 2.2 kgf/cm ² , and the wild herb extract can be prepared by heating and extracting for 8 to 12 hours.

The above-mentioned mugwort is rich in protein, fat, sugar, fiber, ash, calcium, phosphorus, iron, vitamin A, vitamin B, vitamin C, niacin, etc. It improves blood circulation and warms the body, so symptoms of cold hands and feet It helps to fundamentally improve intestinal function by warming the intestines, and is also good for people who have difficulty standing due to low blood pressure or people who have a cold stomach or back. It is effective in treating diseases that commonly affect women, such as irregular menstruation, irregular bleeding, cystitis, and anemia, and helps relieve cold and moisture that are the cause of women's pain (back and shoulder stiffness). In addition, it is rich in nutrients, many active nutrients, and vitamins and minerals that activate liver function, helping to improve liver function. It cleanses the liver by expelling residual toxic wastes out of the body, and helps the liver's detoxification function to facilitate fat metabolism. It is effective in relieving fatigue and improving physical strength.

The Angelica is a plant of the Angelica genus of the Apiaceae family. The stem is dark green, the height is 1.0-1.5 m, the flowers are light purple, the flowering period is August-September, and it is cultivated for use as an herbal medicine in Korea, China, and Japan. Angelica root is known to be effective in treating anemia, sedation, anti-cancer, pain suppressing, wound healing, and diabetic hypertension, and also contains many functional ingredients such as nodakentin, decursin, decursinol, umbelliferon, and β-sitosterol. Additionally, in a dementia-inducing model administered intracerebroventricular β-amyloid1-42, angelica root significantly increased escape latency and dose-response in the passive avoidance test, and the longer the administration period, the higher the effect.

The above-mentioned eucalyptus is the root, stem, and bark of the eucalyptus tree or other congeners belonging to the Araliaceae family. It is an ornamental or semi-ornamental plant, usually 5-10 cm long, 5-8 mm in diameter, and 1 mm thick, and the outer surface is yellow-brown-dark gray. It is flat and has thorns or marks here and there, and the bark of relatively young branches has gray-white spots. According to classics such as Ogapi Donguibogam, Oriental Medicine Collection, Shennong Herbal Medicine, and Herbal Medicine Gangmok, it has been used as a metabolic accelerator with radiating and carminative effects, especially for nourishing, tonic, gangjeong, yin stomach, antispasmodic, musculoskeletal pain, peripartum abdominal pain, and yaw pain. Because of its efficacy, it is mainly used as a tonic and is known to be effective in treating neuralgia, stroke, high blood pressure, diabetes, and rheumatoid arthritis.

The Saururus chinensis Baill is a perennial herb belonging to the Saururaceae family. Sambaekcho grows or is cultivated in Korea, China, Japan, etc. It blooms mainly from June to August and has 3 to 4 white leaves, and the leaves, flowers, and roots are white, so it is called Sambaekcho. The main components of trifolium peach include flavonoids such as quercetin, quercitrin, and isoquercitrin, as well as rutin and water-soluble tannin. The contents of quercetin, quercitrin, and tannin are said to be high in the early stages of growth, and in terms of active ingredients by part, quercetin is found in white leaves, quercitrin in leaves, and tannin in flowers. It is known to have a high content. These ingredients are said to have anti-oxidant properties as well as capillary strengthening, antibacterial, anti-cancer, anti-aging, and pharmacological effects on arteriosclerosis and heart disease. The dried whole plant or root of Trifolium prickly pear is used for medicinal purposes. The dried extract of Triturfacea inhibits the activities of AST (aspartate aminotransferase) and ALT (alanine aminotransferase) in the serum of rats with liver damage due to carbon tetrachloride (CCl4) administration, and inhibits MDA (MDA) in liver tissue. It is said to protect liver cells by reducing malonedialdehyde content.

The plantain is a perennial herb belonging to the Plantaginaceae family, and its young leaves are edible. In oriental medicine, the roots are pulled out and dried and called psyllium, and the seeds are used as a medicine called psyllium. It is distributed in Korea, Japan, Sakhalin, Taiwan, China, Siberia, eastern Himalayas, Java, Malaysia, etc. . The components of plantain whole plant are glycosides such as aucubin, plantaginin, and homoplantaginin, tannin, ursolic acid, and phytosterol glycosides, and these sterols Beta-sitosterol palmitate (βpalmitate), stigmasterol palmitate (stigmasterol palmitate), etc. are the main agents of mucous-like swelling substances. Plantaginis Semen contains mucilage (about 9%), Plantasan, and plantago mucilage A (Larabinose, D-xylose, D-glucuronic acid, D-galacturonic). acid), iridoidal glycosides such as aucubin and genipiosidic acid, and flavone glycosides such as plantagoside and other acetoside. ), syringin, choline, and other fatty acids.

The above-mentioned Cudrania is a deciduous tree or shrub belonging to the Moraceae family. In China, it is called a Chinese tree or box. It not only treats blood clots in the woman's veins, promotes menstruation, relieves stagnant blood, and eliminates kidney stones, but also strengthens the muscles and bones and improves blood circulation. It is known to have a clearing effect.

In oriental medicine, mugwort leaves are called ayeop (艾葉), and it has a hemostatic effect, inhibits the growth of bacteria, acts as an antitussive and expectorant, and is said to be effective in treating menstrual pain, menstrual irregularity, and dehydration in women. It is known.

The dandelion contains a large amount of ingredients such as silymarin and cauliflower, so it has excellent detoxifying properties and has excellent stomach and anti-inflammatory properties.

The above-mentioned sedum is a perennial herb of the dicotyledonous plant Rosaceae Crassuaceae, and its leaves usually grow in groups of three, have no petioles, and are long oval or lanceolate. In oriental medicine, it is called bulgamcho and is known to be effective in treating fever, detoxification, bruises, cirrhosis, and snake bites. Sedum is rich in Ca (250 mg%) and contains a large amount of vitamin C, sedohemtulose, and phosphoric acid. It also has a sour taste and has the effect of promoting appetite and lowering cholesterol levels, thereby preventing adult diseases.

Next, the ingredients including the fermented cabbage broth, mushroom broth, aged mushroom powder, fermented okara powder, fermented rice germ, and wild wildflower extract can be mixed with flour to prepare a dough.

The dough may be prepared by mixing ingredients including the cabbage fermentation broth, mushroom broth, aged mushroom powder, okara fermentation powder, fermented rice germ, and wild wildflower extract with flour. For example, the dough may be prepared using the flour. For a total content of 1,000 parts by weight, 30 to 70 parts by weight of the cabbage fermentation broth, 10 to 30 parts by weight of mushroom broth, 1 to 10 parts by weight of aged mushroom powder, 5 to 15 parts by weight of fermented okara powder, and 10 to 30 parts by weight of fermented rice germ. It may be included in a weight ratio of 1 to 5 parts by weight of wild wildflower extract, 5 to 15 parts by weight of salt, 20 to 40 parts by weight of sugar, 200 to 300 parts by weight of milk, and 40 to 60 parts by weight of butter.

The ingredients included in manufacturing the dough may be included in various modifications other than the above ingredients, and the flour may be mixed with strong flour and soft flour in a weight ratio of 8:2, for convenience of explanation and the present invention. For clarity of technical idea, description of materials that can be included in various modifications will be omitted.

Subsequently, the dough can be subjected to primary fermentation.

Primary fermentation of the dough may be performed by fermenting the dough by storing it at a temperature of 33 to 37° C. and humidity of 70 to 80% for 1 to 3 hours.

Next, the fermented molded product can be manufactured by fermenting the primary fermented dough.

The fermented molded product is prepared by dividing the primary fermented dough into 100 to 300g units and molding it to the shape of salt bread, and the dough molded product is stored at a temperature of 38 to 42° C. and humidity of 70 to 80%. It can be prepared by secondary fermentation by storing for 1 to 5 hours.

Next, salt bread can be manufactured by heating the fermented product.

For example, the salt bread can be manufactured evenly baked to the inside by putting the fermented product into an oven preheated to a temperature of 180 to 220°C and then heating it for 10 to 30 minutes.

Hereinafter, a method for manufacturing salt bread according to an embodiment of the technical idea of the present invention will be described in more detail with reference to the attached drawings.

<Example 1>

Cabbage fermentation broth was prepared and prepared.

To prepare the cabbage fermentation broth, cabbage was first prepared, separated into cabbage leaves and cabbage cores, the cabbage leaves and cabbage cores were pulverized, and then fermentation bacteria culture was mixed with the pulverized cabbage leaves and cabbage cores, respectively.

At this time, 3 parts by weight of licorice was mixed with 100 parts by weight of the pulverized cabbage leaves, and 30 parts by weight of a culture solution consisting of lactic acid bacteria culture and yeast culture was mixed with 100 parts by weight of cabbage leaves mixed with licorice. The lactic acid bacteria culture and yeast culture were mixed at a weight ratio of 10 parts by weight of the lactic acid bacteria culture and 5 parts by weight of the yeast culture.

In addition, 100 parts by weight of the pulverized cabbage core was mixed with 5 parts by weight of stevia leaves, and 10 parts by weight of the lactic acid bacteria culture medium and 10 parts by weight of the photosynthetic bacterial culture medium were mixed with 100 parts by weight of the cabbage core mixed with the stevia leaves. Mixed in weight ratio.

Next, the cabbage leaves and cabbage cores mixed with the fermentation bacteria cultures were fermented at a temperature of 40° C. for 5 days and then filtered using a known filter to remove solids to prepare a liquid cabbage leaf fermentation broth and a liquid cabbage core fermentation broth. did.

Next, the liquid cabbage leaf fermentation broth and the liquid cabbage core fermentation broth were mixed at a weight ratio of 2:1 and then sterilized to prepare cabbage fermentation broth.

Mushroom water was prepared.

To prepare the mushroom water, first, prepare mushrooms mixed with button mushrooms, oyster mushrooms, king oyster mushrooms, shiitake mushrooms, and cauliflower mushrooms in a weight ratio of 1:1:1:1:1, then washed to remove foreign substances. did.

Next, after cutting the washed mushrooms into 7-8 mm length units, the cut mushrooms were steamed by heating with steam at 120°C for 20 minutes, and then the steamed mushrooms were roasted at 140 degrees Celsius using a roasting device. It was roasted by baking for 3 minutes at a temperature of ℃.

Next, aged mushrooms were prepared by storing and maturing the roasted mushrooms at a temperature of 10°C for 20 hours.

Next, 100 parts by weight of the total content of the mature mushrooms was mixed at a weight ratio of 3,000 parts by weight of water, heated at 93° C. for 2 hours, and then separated from the aged mushrooms using a sieve to prepare mushroom water. did.

Aged mushroom powder was prepared.

In order to prepare the aged mushroom powder, first, the aged mushrooms separated when preparing the mushroom broth were prepared, and then the separated aged mushrooms were first dried by storing them at a temperature of 30° C. for 2 days and naturally drying them, The naturally dried mature mushrooms were dried a second time by hot air drying at 120°C for 30 minutes, and then the second dried mature mushrooms were pulverized using a known grinder to prepare aged mushroom powder.

Fermented soybean curd powder was prepared.

To prepare the fermented okara powder, first, the okara was prepared, then the okara was placed in a sieve and stored at 30° C. for 20 hours to ripen.

Next, the aged okara was dried with hot air at 120°C for 75 minutes, and the dried okara was sterilized at 650 MPa atmospheric pressure and 37°C for 10 minutes.

Next, the sterilized okara was mixed at a weight ratio of 15 parts by weight to the total content of 100 parts by weight of the fermented microbial culture medium, and fermentation was carried out at a temperature of 40° C. for 8 days, and the fermented okara was 70㎛ in size. By passing through a sieve, fermented okara powder of uniform particle size was prepared.

Fermented rice germ was prepared.

The rice germ fermentation product is mixed in a weight ratio of 100 parts by weight of rice germ, 60 parts by weight of barley sprouts, 20 parts by weight of makgeolli lees, and 90 parts by weight to prepare a rice germ mixture, and the total content of the rice germ mixture is 1 × 10 parts by weight in 100 parts by weight. It was prepared by inoculating 3 parts by weight of Lactobacillus paracasei SMB092 at a concentration of ⁷ CFU/g and fermenting at 35°C for 70 hours while stirring at 25rpm.

A wild wild herb extract was prepared.

The wild herb extract is prepared by preparing the first wild wild herb consisting of Artemisia mugwort, Angelica gigasia, Acanthopanax herbaceous root, Prickly pear, plantain, and Cucurbita root in a weight ratio of 1:1:1:1:1:1, respectively, and then pulverized. , 1,500 parts by weight of water is mixed with 100 parts by weight of the total content of the first wild grasses, consisting of sagebrush, plantain, and kkujippong, and then immersed at a temperature of 55 ℃ for 15 hours to prepare wild grass water, and the entire wild grass water is mixed. For a content of 100 parts by weight, after mixing 20 parts by weight of the second wild wild herb consisting of mugwort, dandelion, and sedum at a weight ratio of 1:1:1, respectively, the pressure inside the extraction vessel at a temperature of 130°C was 2.0kgf/cm ² It was prepared by heating and extraction for 10 hours.

Next, the ingredients including the cabbage fermentation broth, mushroom broth, aged mushroom powder, okara fermentation powder, fermented rice germ, and wild wildflower extract were mixed with flour to prepare a dough.

At this time, the dough contains 50 parts by weight of the fermented cabbage broth, 20 parts by weight of the mushroom broth, and 5 parts by weight of the aged mushroom powder, based on 1,000 parts by weight of the total flour content of the strong flour and the soft flour mixed in a weight ratio of 8:2. , 10 parts by weight of fermented okara powder, 20 parts by weight of fermented rice germ, 3 parts by weight of wild wildflower extract, 10 parts by weight of salt, 30 parts by weight of sugar, 250 parts by weight of milk, and 50 parts by weight of butter.

Next, the dough was stored at a temperature of 35°C and humidity for 2 hours to undergo primary fermentation. The primary fermented dough was divided into 200 units and molded to the shape of salt bread to form a dough product. was prepared, and the dough molded product was stored at a temperature of 40° C. and 75% humidity for 3 hours and subjected to secondary fermentation to prepare a fermented molded product.

Next, salt bread was prepared by putting the fermented product into an oven preheated to 200°C and heating it for 20 minutes.

<Example 2>

Salt bread was manufactured using the same ingredients as in Example 1. In Example 2, the dough consisted of 60 parts by weight of fermented cabbage broth, 15 parts by weight of mushroom broth, and 9 parts by weight of aged mushroom powder, based on 1,000 parts by weight of the total flour content. It contained 7 parts by weight of fermented okara powder, 25 parts by weight of fermented rice germ, 2 parts by weight of wild wildflower extract, 14 parts by weight of salt, 25 parts by weight of sugar, 210 parts by weight of milk, and 55 parts by weight of butter.

<Example 3>

Salt bread was manufactured using the same ingredients as in Example 1. In Example 3, the dough contained 40 parts by weight of fermented cabbage broth, 25 parts by weight of mushroom broth, and 3 parts by weight of aged mushroom powder, based on 1,000 parts by weight of the total flour content. It contained 13 parts by weight of fermented okara powder, 15 parts by weight of fermented rice germ, 4 parts by weight of wild wildflower extract, 7 parts by weight of salt, 35 parts by weight of sugar, 280 parts by weight of milk, and 45 parts by weight of butter.

<Comparative Example 1>

Salt bread was manufactured using the same ingredients as in Example 1. In Comparative Example 1, the dough was prepared without the fermented cabbage broth, fermented okara powder, and fermented rice germ contained in Example 1.

That is, the dough according to Comparative Example 1 contains 50 parts by weight of fermented cabbage broth, 25 parts by weight of mushroom broth, 15 parts by weight of aged mushroom powder, 5 parts by weight of wild wild herb extract, 15 parts by weight of salt, based on 1,000 parts by weight of the total flour content. It contained 36 parts by weight of sugar, 250 parts by weight of milk, and 50 parts by weight of butter.

<Comparative Example 2>

Salt bread was manufactured using the same ingredients as in Example 1, but in Comparative Example 2, the dough was prepared without the fermented cabbage broth, aged mushroom powder, and fermented rice germ contained in Example 1.

That is, the dough according to Comparative Example 2 contains 35 parts by weight of mushroom broth, 20 parts by weight of fermented soybean curd powder, 7 parts by weight of wild wildflower extract, 8 parts by weight of salt, 35 parts by weight of sugar, and milk, based on 1,000 parts by weight of the total flour content. It was included in a weight ratio of 300 parts by weight and 80 parts by weight of butter.

<Sensory evaluation>

Sensory evaluation was conducted on the taste, aroma, texture, preference, etc. of the salt bread prepared according to Examples 1, 2, and 3 and the salt bread prepared according to Comparative Examples 1 and 2, and the results are shown in Table 2 below. shown in

The sensory test was conducted on 50 general consumers, and the scores and evaluation criteria used a 9-point scoring method and are shown in [Table 1] below.

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

division taste (flavor) Fragrance (smell) Texture (physical properties) Texture overall preference Example 1 8.2 8.3 8.1 8.2 8.2 Example 2 8.2 8.1 8.0 8.0 8.1 Example 3 8.1 8.2 8.0 8.0 8.1 Comparative Example 1 6.2 6.3 6.3 6.1 6.2 Comparative Example 2 6.3 6.0 6.1 6.2 6.1

Referring to [Table 2], the taste (flavor), aroma (smell), texture (physical properties), and overall preference of the salt bread prepared according to Examples 1, 2, and 3 were compared to those of the salt bread prepared according to Comparative Examples 1 and 2. It was confirmed that it was superior to salt bread.

Above, a preferred embodiment of the present invention has been described with reference to the attached drawings, but those skilled in the art will understand that the present invention can be modified in another specific form without changing its technical idea or essential features. You will understand that it can be done. Therefore, the embodiment described above should be understood as illustrative in all respects and not restrictive.

Claims (5)

Prepare cabbage fermentation liquid,
Preparing mushroom soup,
Prepare aged mushroom powder,
Prepare fermented soybean curd powder,
Prepare fermented rice germ,
Preparing wild wild herb extract,
Ingredients including the cabbage fermentation broth, mushroom broth, aged mushroom powder, okara fermentation powder, fermented rice germ, and wild wildflower extract are mixed with flour to prepare a dough,
The dough is first fermented,
Fermenting the primary fermented dough to produce a fermented molded product,
Salt bread is manufactured by heating the fermented product,
In the step of preparing a dough by mixing ingredients including the fermented cabbage broth, mushroom broth, aged mushroom powder, fermented soybean curd powder, fermented rice germ, and wild wildflower extract with flour, the dough contains 1,000 parts by weight of the total flour content. Regarding the above, 30 to 70 parts by weight of the cabbage fermentation broth, 10 to 30 parts by weight of mushroom broth, 1 to 10 parts by weight of aged mushroom powder, 5 to 15 parts by weight of fermented okara powder, 10 to 30 parts by weight of fermented rice germ, and 1 part by weight of wild field extract. to 5 parts by weight, 5 to 15 parts by weight of salt, 20 to 40 parts by weight of sugar, 200 to 300 parts by weight of milk, and 40 to 60 parts by weight of butter.
According to clause 1,
In the step of preparing the okara fermented powder, the okara fermented powder is prepared by preparing okara, placing the okara in a sieve, and then storing and maturing the okara for 10 to 30 hours at a temperature of 25 to 35 ° C. Drying with hot air at 130°C for 50 to 100 minutes, and sterilizing the hot air-dried okara for 5 to 15 minutes at 500 to 800 MPa atmospheric pressure and 35 to 39°C, the total content of the sterilized soybean curd is 100 weight. After mixing the fermented microbial culture at a weight ratio of 10 to 30 parts by weight, fermentation was carried out at a temperature of 38 to 42 ° C. for 5 to 10 days, and the fermented okara was passed through a filter with a size of 60 to 80 μm. A method of manufacturing salt bread, characterized in that it is manufactured.
According to clause 2,
In the step of preparing the fermented rice germ, the fermented rice germ is mixed with 80 to 120 parts by weight of rice germ, 40 to 80 parts by weight of sprouted barley, 10 to 30 parts by weight of makgeolli lees, and 80 to 100 parts by weight of water. Prepare a rice germ mixture, and inoculate 1 to 5 parts by weight of a fermenting bacteria culture medium with a concentration of ¹ A method of manufacturing salt bread, characterized in that it is manufactured by fermenting for a period of time.
delete Salt bread, characterized in that it is manufactured by any one of the methods selected from claims 1 to 3.