KR102704504B1 - Fish-shaped bread composition - Google Patents

Abstract

The present invention relates to a bungeoppang mix composition.
A bungeoppang mix composition according to one embodiment of the technical idea of the present invention comprises a mixed preparation, wheat flour, white sugar, rice flour, corn starch, whey, red bean paste, refined salt, soybean oil, whole egg liquid and seasoning powder, and the mixed preparation comprises modified starch, white sugar and skimmed milk powder.
The bungeoppang mix composition according to various embodiments of the technical idea of the present invention by the above-described configuration can produce bungeoppang that can provide a crispy yet soft texture and rich nutrition, and can satisfy the taste and flavor of consumers.

Description

Fish-Shaped Bread Mix Composition and Fish-Shaped Bread Using the Same {FISH-SHAPED BREAD COMPOSITION}

The present invention relates to a bungeoppang mix composition, and more specifically, to a bungeoppang mix composition that can provide a crispy yet soft texture and rich nutrition, and has a rich taste and aroma to satisfy consumer preferences.

In general, bungeoppang is a bread made by putting wheat flour dough and red bean paste in a bungeoppang mold and baking it. It is a snack sold mainly by street vendors. In particular, bungeoppang baked warm in the winter is a famous bread that most people know its taste. There are businesses that mass-produce and supply the dough needed to make bungeoppang, and research is ongoing to improve the taste and texture.

Recently, domestic patent publication No. 10-2008-0098094 and domestic registration No. 10-1399639 have been proposed as prior literature on bungeoppang dough with improved taste and texture along with improved nutritional value of bungeoppang.

Specifically, the domestic public disclosure patent No. 10-2008-0098094 proposes a dough composition for the outer skin of bungeoppang and a method for manufacturing the same, which can promote national health with the nutrients contained in mulberry leaves and brown glutinous rice, and can enable anyone, regardless of gender or age, including the obese, diabetic, and dieting people, to enjoy bungeoppang with a richer and chewier taste and a crispy texture, and which promotes the prevention of adult diseases and maintenance of health, and the domestic registration patent No. 10-1399639 proposes a bungeoppang dough made of rice containing an enzyme, a method for manufacturing the same, and bungeoppang manufactured using the same.

However, the bungeoppang dough disclosed in the above-mentioned prior documents was a mixture of mulberry leaves, glutinous rice flour, or rice flour with existing wheat flour, which was able to increase the preference of consumers who were averse to bungeoppang made with only existing wheat flour, but there was still a problem in that the nutritional components of bungeoppang were not improved, and it did not meet the demands of consumers who wanted improved rich taste, aroma, and texture of bungeoppang.

In addition, conventional breads made mainly of wheat flour, such as bungeoppang, have a crispy surface and a soft interior when baked directly in a bread mold, allowing for a very rich and soft taste. However, over time, the surface of instant bread absorbs moisture and becomes soggy, and the interior hardens, causing the original rich and savory taste of instant bread to disappear, which was a problem.

Accordingly, there were attempts to make bread by mixing rice flour with wheat flour, such as in bungeoppang, but since rice does not produce gluten during the baking process compared to wheat, the volume that rises is small and it has a hard and rough texture. Therefore, bungeoppang made by simply mixing rice with wheat flour had the problem of not being able to provide a differentiated texture to consumers.

Domestic registration patent No. 10-2151881 (registered on August 28, 2020) Domestic registration patent No. 10-2591232 (registered on October 16, 2023) Domestic registration patent No. 10-1399639 (registered on May 20, 2014)

The problem to be solved by the present invention is to provide a bungeoppang mix composition that can provide a crispy yet soft texture and rich nutrition, and has a rich taste and aroma to satisfy the preferences of consumers.

In addition, another problem that the present invention seeks to solve is to provide a bungeoppang mix composition that can satisfy the tastes of modern people who are highly interested in diet and health and that can be eaten as a snack or meal replacement by anyone, regardless of age or gender.

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 bungeoppang mix composition is disclosed.

The above-mentioned bungeoppang mix composition includes a mixed agent, wheat flour, white sugar, rice flour, corn starch, whey, red bean paste, refined salt, soybean oil, whole egg liquid, and seasoning powder, and the mixed agent includes modified starch, white sugar, and skimmed milk powder.

The mixture may be included in a weight ratio of 50 to 60 parts by weight of the above-mentioned mixed preparation, 20 to 30 parts by weight of wheat flour, 5 to 10 parts by weight of white sugar, 3 to 7 parts by weight of rice flour, 1 to 5 parts by weight of corn starch, 1 to 3 parts by weight of whey, 14 to 20 parts by weight of red bean paste, 0.1 to 2 parts by weight of refined salt, 0.5 to 2.5 parts by weight of soybean oil, 3 to 7 parts by weight of whole egg liquid, and 0.1 to 1 part by weight of seasoning powder.

The above mixed preparation may contain a weight ratio of 3 to 7 parts by weight of modified starch, 1 to 3 parts by weight of white sugar, and 1 to 5 parts by weight of skimmed milk powder.

In addition to the composition comprising the above mixed preparation, wheat flour, white sugar, rice flour, corn starch, whey, red bean paste, refined salt, soybean oil, whole egg liquid, and seasoning powder, oat powder, whole wheat flour, fructooligosaccharide, and dried radish powder may be further included.

The mixed formulation may be included in a weight ratio of 50 to 60 parts by weight of the above-mentioned mixture, 20 to 30 parts by weight of wheat flour, 5 to 10 parts by weight of white sugar, 3 to 7 parts by weight of rice flour, 1 to 5 parts by weight of corn starch, 1 to 3 parts by weight of whey, 14 to 20 parts by weight of red bean paste, 0.1 to 2 parts by weight of refined salt, 0.5 to 2.5 parts by weight of soybean oil, 3 to 7 parts by weight of whole egg liquid, 0.1 to 1 part by weight of seasoning powder, 0.5 to 1.5 parts by weight of oat powder, 0.5 to 1.5 parts by weight of whole wheat flour, 0.1 to 1 part by weight of fructooligosaccharide, and 0.5 to 1.5 parts by weight of dried radish powder.

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

The bungeoppang mix composition according to various embodiments of the technical idea of the present invention can produce bungeoppang that can provide a crispy yet soft texture and rich nutrition, and can satisfy the tastes of consumers due to its rich taste and aroma.

In addition, the bungeoppang mix composition according to various embodiments of the technical idea of the present invention can satisfy the tastes of modern people who are highly interested in diet and health, and can produce bungeoppang that can be eaten as a snack or meal replacement by anyone, regardless of age or gender.

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

FIG. 1 is a photograph showing an example of a bungeoppang manufactured according to one embodiment of the technical idea of the present invention.

The advantages and features of the present invention, and the method 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 disclosed content can be thorough and complete, and so that the spirit of the present invention can be sufficiently conveyed to those skilled in the art.

The terminology used in this application is only used to describe specific embodiments and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly indicates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms defined in commonly used dictionaries, such as those defined in common dictionaries, should be interpreted as having a meaning consistent with the meaning they have in the context of the relevant art, and shall not be interpreted in an idealized or overly formal sense unless expressly defined in this application.

Hereinafter, with reference to the attached drawings, a preferred embodiment of a bungeoppang mix composition according to an embodiment of the technical idea of the present invention will be described in detail.

FIG. 1 is a photograph showing an example of a bungeoppang manufactured according to one embodiment of the technical idea of the present invention.

Referring to FIG. 1, a bungeoppang mix composition according to one embodiment of the technical idea of the present invention includes a mixed agent, wheat flour, white sugar, rice flour, corn starch, whey, red bean paste, refined salt, soybean oil (soybean oil), whole egg liquid, and seasoning powder.

For example, a bungeoppang mix composition according to one embodiment of the technical idea of the present invention may contain a weight ratio of 50 to 60 parts by weight of a mixed agent, 20 to 30 parts by weight of wheat flour, 5 to 10 parts by weight of white sugar, 3 to 7 parts by weight of rice flour, 1 to 5 parts by weight of corn starch, 1 to 3 parts by weight of whey, 14 to 20 parts by weight of red bean paste, 0.1 to 2 parts by weight of refined salt, 0.5 to 2.5 parts by weight of soybean oil, 3 to 7 parts by weight of whole egg liquid, and 0.1 to 1 part by weight of seasoning powder.

The above mixed preparation is manufactured by including modified starch, white sugar, and skimmed milk powder, and in the above mixed preparation, the modified starch can increase adhesiveness and viscosity compared to general starch, improve emulsification stability, and improve physical properties or texture, the white sugar can improve sweetness, and the skimmed milk powder is obtained by removing milk fat from raw milk and then pulverizing it, and can be included in the bungeoppang mix composition to provide the taste and aroma of milk and improve physical properties or texture.

The above modified starch may be corn, potato, sweet potato or mung bean starch considering the raw material, and usually refers to powder obtained by drying the settled starch. The above modified starch may be at least one selected from phosphate distarch, gelatinized starch, hydroxypropyl starch, acetate starch, phosphate cross-linked starch, and hydroxypropyl phosphate distarch, but is not limited thereto. In addition, the above modified starch may be manufactured by chemically modifying the starch through a reaction between a hydroxyl group of the starch and a reactant through an esterification reaction using a small amount of a chemical substance (phosphorus oxide or sodium metatriphosphate) and/or an etherification reaction using propylene oxide.

In addition, the modified starch may be a modified starch derived from grain starch such as corn, waxy corn, potato, tapioca, sweet potato, and wheat, and preferably corn starch. Esterified modified starch of grain starch (for example, alpha-modified starch, adipic acid starch, or alpha-acetic acid adipate starch, etc.) has similar properties regardless of the grain type, and thus can be preferably used. According to a preferred specific example of the present invention, modified starch of corn (for example, corn ester modified starch), corn alpha-modified starch, corn adipic acid starch, or corn alpha-acetic acid adipate starch, etc. can be used, but is not limited thereto.

The above modified starch can prevent aging of bungeoppang and improve viscosity by making corn starch into a colloidal state through gelatinization. For example, Suntend (brand name) produced by Samyang Genex can be used as the above modified starch.

The above mixed preparation may be included in an amount of 50 to 60 parts by weight of the total content of the bungeoppang mix composition. Specifically, the mixed preparation may be included in a weight ratio of 3 to 7 parts by weight of modified starch, 1 to 3 parts by weight of white sugar, and 1 to 5 parts by weight of skimmed milk powder.

The above wheat flour is used to form bungeoppang and provide a soft and crispy texture, and is the main ingredient of bungeoppang. It is preferable to use all-purpose flour or strong flour to control the strength and elasticity of the dough for making bungeoppang.

The above wheat flour may be included in an amount of 20 to 30 parts by weight of the total content of the bungeoppang mix composition. If the wheat flour is included in an amount of less than 20 parts by weight, a problem may arise in which the viscosity of the dough made from the bungeoppang mix composition becomes too low, and if the flour is included in an amount of more than 30 parts by weight, a problem may arise in which the dough becomes too hard and workability deteriorates.

The above white sugar can add sweetness to bungeoppang, enhancing its taste, flavor, and preference.

The above white sugar may be included in an amount of 5 to 10 parts by weight of the total content of the bungeoppang mix composition. If the white sugar is included in an amount of less than 5 parts by weight, it is difficult to add sufficient sweetness to the bungeoppang. If the white sugar is included in an amount of more than 10 parts by weight, the sweetness may be too strong, causing a problem in that it is difficult to highlight the tastes of other components.

The above rice flour may be included to provide a chewy texture and stickiness to the dough formed from the bungeoppang mix composition and to enhance the texture and density. For example, glutinous rice flour may be used as the rice flour.

The above rice flour may be included in an amount of 3 to 7 parts by weight of the total content of the bungeoppang mix composition. However, if the rice flour (glutinous rice flour) is included in an amount of less than 3 parts by weight, the content of the rice flour (glutinous rice flour) decreases, thereby weakening the chewy texture characteristic of glutinous rice. On the other hand, if the rice flour (glutinous rice flour) is included in an amount exceeding 7 parts by weight, the content of the rice flour (glutinous rice flour) is excessively high, which may cause a problem in that the dough formed from the bungeoppang mix composition does not knead well.

The cornstarch mentioned above is corn starch, also called cornstarch, which is not sticky and white in color, provides a sweet taste, increases volume, prevents burning when baking, and helps ripen and cook bungeoppang. The cornstarch is the most biodegradable polymer in existence, is non-toxic as a natural polymer, and is easy to supply, making it very inexpensive. In addition, it has the advantage of having three hydroxyl groups per glucose unit in terms of chemical structure, so its physical properties can be changed in various physicochemical ways.

The cornstarch may be included in an amount of 1 to 5 parts by weight based on the total content of the bungeoppang mix composition. However, if the cornstarch is included in an amount of less than 1 part by weight, the effects of providing sweetness to the bungeoppang or increasing its volume are minimal. If the cornstarch is included in an amount exceeding 5 parts by weight, the content of cornstarch may be excessively high, which may cause a problem in that the properties of the dough formed from the bungeoppang mix composition deteriorate.

The above whey can be added to give the bungeoppang a savory and rich flavor and to give the bungeoppang an overall luxurious aroma.

The whey may be included in an amount of 1 to 3 parts by weight of the total content of the bungeoppang mix composition. If the whey is included in an amount less than 1 part by weight, the problem of the savory smell of the bungeoppang being reduced may occur, and if the whey is included in an amount exceeding 3 parts by weight, the whey content may be excessively high, causing a problem of the palatability of the bungeoppang being manufactured being reduced.

The above red bean paste is used as an internal filling for bungeoppang made by boiling red beans and mixing them with sugar and syrup. The above red bean paste is suitable for use in confectionery and bread and can be purchased commercially.

The above red bean paste may be included in an amount of 14 to 20 parts by weight of the total content of the bungeoppang mix composition. If the red bean paste is included in an amount of less than 14 parts by weight, the content of the internal filling formed by the red bean paste may be insufficient, which may cause a problem in that the taste and texture of the bungeoppang may deteriorate. If the red bean paste is included in an amount exceeding 20 parts by weight, the content of the internal filling formed by the red bean paste may be excessive, which may cause a problem in that the red bean paste may leak out.

The above refined salt is used as an ingredient to enhance the sense of taste, and the refined salt may be included in an amount of 0.1 to 2 parts by weight of the total content of the bungeoppang mix composition.

If the refined salt is included in an amount of less than 0.1 parts by weight, the taste of the refined salt is not highlighted, making it difficult to stimulate the sense of taste. If the refined salt is included in an amount exceeding 2 parts by weight, the fish-shaped bread may be too salty, resulting in a problem of reduced taste and flavor.

The above soybean oil (soybean oil) refers to a semi-drying oil extracted from soybeans, and contains a rich flavor as well as sufficient amounts of unsaturated fatty acids such as linoleic acid, oleic acid, and palmitic acid.

The above soybean oil may be included in an amount of 0.5 to 2.5 parts by weight of the total content of the bungeoppang mix composition. If the soybean oil is included in an amount of less than 0.5 parts by weight, the soft texture and rich flavor of the bungeoppang may decrease, and if the soybean oil is included in an amount exceeding 2.5 parts by weight, the dough formed from the bungeoppang mix composition may easily separate into an oil layer, which may cause a problem.

The above whole egg liquid refers to the entire liquid from which the eggshell has been removed. The whole egg liquid contains protein, which improves the volume of the dough, and the egg yolk contains lecithin, which also functions as an emulsifier and can be added for the purpose of improving the mechanical resistance of the dough.

In the present invention, the sterilizing hen-egg liquid may be used as the whole-egg liquid. For example, the sterilizing hen-egg liquid may be prepared by mixing 2 parts by weight of sugar and 20 parts by weight of purified water with respect to 100 parts by weight of whole eggs to prepare the whole-egg liquid, and then subjecting the whole-egg liquid to non-heated ultra-high pressure sterilization at a pressure of 700 to 900 MPa and a temperature of 35 to 39°C for 10 to 20 minutes.

In addition, the egg solution may be included in an amount of 3 to 7 parts by weight of the total content of the bungeoppang mix composition. If the egg solution is included in an amount of less than 3 parts by weight, the volume of the dough or its role as an emulsifier may be weak, and if the egg solution is included in an amount of more than 7 parts by weight, excessive puffing may occur and the texture of the bungeoppang may deteriorate.

The above seasoning powder is used to improve the taste and flavor of bungeoppang, and the above seasoning powder is manufactured by mixing wheat flour, monosodium glutamate, and dried garlic powder. For example, the above seasoning powder can be manufactured by mixing 40 wt% of wheat flour, 40 wt% of monosodium glutamate, and 20 wt% of dried garlic powder in a weight ratio.

The above seasoning powder may be included in an amount of 0.1 to 1 part by weight of the total content of the bungeoppang mix composition. If the seasoning powder is included in an amount of less than 0.1 part by weight, the effect of adding the seasoning powder is minimal, and if the seasoning powder is included in an amount exceeding 1 part by weight, the excessive use of the seasoning powder may cause a problem in that the flavor of the bungeoppang is reduced.

Meanwhile, a bungeoppang mix composition according to another embodiment of the technical idea of the present invention may further include, in addition to the composition comprising the above-mentioned mixed agent, wheat flour, white sugar, rice flour, corn starch, whey, red bean paste, refined salt, soybean oil (soybean oil), whole egg liquid, and seasoning powder, oat powder, whole wheat flour, fructooligosaccharides, and dried radish powder.

For example, a bungeoppang mix composition according to another embodiment of the technical idea of the present invention may contain a weight ratio of 50 to 60 parts by weight of the mixed agent, 20 to 30 parts by weight of wheat flour, 5 to 10 parts by weight of white sugar, 3 to 7 parts by weight of rice flour, 1 to 5 parts by weight of corn starch, 1 to 3 parts by weight of whey, 14 to 20 parts by weight of red bean paste, 0.1 to 2 parts by weight of refined salt, 0.5 to 2.5 parts by weight of soybean oil, 3 to 7 parts by weight of whole egg liquid, 0.1 to 1 part by weight of seasoning powder, 0.5 to 1.5 parts by weight of oat powder, 0.5 to 1.5 parts by weight of whole wheat flour, 0.1 to 1 part by weight of fructooligosaccharide, and 0.5 to 1.5 parts by weight of dried radish powder.

The above oat powder is made by grinding oats into powder. The oats have higher protein content and better quality than other grains, have a unique taste, are easy to digest, and have a lot of vitamin B. In other crops, when the protein content is high, the lysine content tends to decrease, but in the case of oats, the lysine content is constant regardless of the total protein content.

In terms of fat, it is one of the excellent crops with high quality unsaturated fatty acids of about 80% and high vitamin B. In addition to the general nutritional value of protein and fat, oats are medically reported to have high dietary fiber and a substance called beta-glucan, which lowers cholesterol levels.

Recently, it has been reported that oats are effective in preventing and improving osteoporosis through inhibition of osteoclast activity and promotion of osteoblast differentiation, and have an effect in preventing adult diseases by reducing blood cholesterol. In addition, oats contain various types of polyphenols, and avenanthramides, which are specific antioxidant components of oats, are known to be effective in treating atopic dermatitis (Cai et al, 2011; Dimberg et al, 1993; Peterson et al, 2002).

In particular, beta-glucan, a dietary fiber found in large quantities in oats, is not broken down in the digestive organs of the body, maintains viscosity, binds to bile acids, and is excreted from the body. As a result, the body excretes cholesterol precursors from the large intestine to reproduce the excreted bile acids. As a result, blood cholesterol levels are lowered, and it also has a preventive effect on coronary artery disease.

In the present invention, the oat powder may be a fermented oat powder manufactured by the following method.

That is, in order to manufacture the above fermented oat powder, oats can first be prepared.

Next, the above oats can be fermented to produce fermented oats.

By fermenting the above oats to produce fermented oats, the texture of the oats can be improved and the taste and nutrition can be enhanced. For example, the fermented oats can be produced by spraying a fermentation microbial culture solution on the oats, mixing them, and then fermenting them.

Specifically, the fermented oats can be manufactured by mixing 10 to 30 parts by weight of a fermentation microbial culture solution with 100 parts by weight of the total oats content and then fermenting at a temperature of 38 to 42°C for 10 to 20 days.

For example, the fermentation microbial culture solution may be a culture solution in which Bacillus subtilis is cultured as a fermentation microbial culture solution. To prepare the fermentation microbial culture solution, 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, thereby removing any remaining bacteria in the rice straw.

Generally, the above-mentioned Bacillus subtilis is sterilized after a long period of time at a temperature of 120℃ or higher, so the rice straw can be sterilized by boiling it at a temperature of 110 to 115℃ for 10 to 30 minutes to prevent the Bacillus subtilis from being killed.

Next, by naturally cooling the water in the container from which the above-mentioned bacteria have been removed, a lactic acid bacteria leachate containing lactic acid bacteria can be obtained from the water remaining in the container.

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

In the above step, in order to make the Bacillus subtilis contained in the Bacillus subtilis leachate suitable for growth, the Bacillus subtilis leachate is maintained at a temperature of 60 to 70°C for 7 to 9 hours, and nutrients required for the growth of the Bacillus subtilis are supplied from rice straw soaked in the Bacillus subtilis leachate, thereby allowing the Bacillus subtilis to grow.

Next, the rice straw is separated and removed from the Bacillus subtilis infiltration liquid in which the Bacillus subtilis has grown, and only the Bacillus subtilis infiltration liquid is boiled and sterilized at a temperature of 105 to 110°C for 30 minutes to sterilize and remove any bacteria that may be generated during the Bacillus subtilis growth process, and then the Bacillus subtilis infiltration liquid from which the bacteria have been removed is cooled at a temperature of 25 to 35°C, thereby producing a fermented microbial culture liquid containing the Bacillus subtilis.

Next, the fermented oats can be dried with hot air and then aged.

For example, the fermented oats can be dried with hot air at a temperature of 180 to 190°C for 20 to 60 minutes and then stored at a temperature of 20 to 30°C for 1 to 10 hours to mature.

Next, the fermented oats can be ground into powder to produce fermented oat powder.

The above fermented oat powder can be manufactured by grinding the aged fermented oats using a known grinder. The grinding process using the grinder is a known technology, and therefore, for the convenience of explanation and clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

The above whole wheat flour is manufactured by drying and grinding whole wheat. Generally, whole wheat is called unrefined wheat flour. Since it is unrefined, the surface is somewhat rough, but compared to wheat flour, it is rich in nutrients.

In the case of whole wheat, since the husk is made into powder, the dietary fiber contained in the husk is richer than wheat, and zinc and iron are also 2-3 times richer. It is also rich in polyphenols that prevent aging, so it has a smooth antioxidant effect, and because it maintains blood sugar balance, it prevents blood pressure from rising, so it is good for diabetes. It also increases the feeling of fullness when consumed, so it is good for dieting, and it is also good for constipation because it helps intestinal movement.

In addition, whole wheat is rich in vitamins B1, B2, B6, C, E, minerals, protein, dietary fiber, polyphenols, zinc, potassium, calcium, copper, and magnesium, and contains a lot of dietary fiber. Dietary fiber absorbs and excretes harmful substances, which is effective in preventing constipation and preventing and treating colon cancer, and is especially helpful in preventing colon cancer. Polyphenols, which are abundantly contained in whole wheat, are powerful antioxidants that reduce active oxygen in our body, helping to delay aging.

In the present invention, the whole wheat flour may be whole wheat flour manufactured by the following method.

That is, in order to manufacture the above whole wheat flour, first, whole wheat can be prepared and then washed.

The above washing can cleanly wash away impurities and foreign substances contained in whole wheat with purified water.

Next, the washed whole wheat can be mixed with the herbal extract and soaked.

The above-mentioned soaking can improve the texture or texture of the whole wheat by mixing the washed whole wheat with the herbal extract, and can also add useful components of the herbal extract to the whole wheat. For example, the above-mentioned soaking can be performed by mixing 100 to 200 parts by weight of the herbal extract with respect to 100 parts by weight of the total content of the washed whole wheat, and then maintaining it at a temperature of 15 to 25°C for 30 to 50 hours.

In addition, the herbal extract can be prepared by preparing the herbal ingredients, mixing 2,000 to 3,000 parts by weight of purified water per 100 parts by weight of the total content of the herbal ingredients, heating at a temperature of 90 to 95°C for 1 to 10 hours to extract hot water, and then filtering to remove solids such as the herbal ingredients. The herbal ingredients can include prickly ash, star anise, fennel, cloves, Chinese knotweed, cinnamon, and angelica gigas. The herbal ingredients can be prepared by mixing prickly ash, star anise, fennel, cloves, Chinese knotweed, cinnamon, and angelica gigas in a weight ratio of 1:1:1:1:1:1:1.

The above-mentioned Prickly Pear ( Zanthoxylum schinifolium ) is a traditional spice that has been used in Northeast Asia since ancient times. It is a deciduous shrub of the Rutaceae family that grows widely in Korea, Japan, and China. It is also called a branch tree or a sangcho tree. The fruit is round and greenish brown, and black seeds come out when ripe. It is similar to the Zanthoxylum piperitum, but it differs in that there is one thorn at the base of the petiole, the fruit is greenish brown, and has petals. The fruit, bark, and leaves of Prickly Pear are used as a spice, medicine, and oil, and it is widely used because it has a familiar flavor and aroma to our emotions, and it has been used as an anthelmintic, detoxifying insecticide, and cold medicine. The reported components of Prickly Pear include major aromatic components such as limonene and citronellal, flavonoid components, and fatty acid compounds such as caproic acid, and its physiological activities have been recently reported to have antithrombotic, antioxidant, and anti-inflammatory activities. In addition, antibacterial activity against food-borne pathogens such as Vibrio parahaemolyticus and oral bacteria has been reported, and antifungal activity against dermatophytes has been reported.

The above star anise ( Illicium verum ) is a medicinal herb from which shikimic acid, which is the starting material for synthesizing the active pharmaceutical ingredient of the antiviral drug Tamiflu, is derived. The main producing areas of star anise are the Malay Peninsula and China. Currently, 80% of the world's production is cultivated in China. Star anise used as a medicinal herb is the fruit of the perennial evergreen tree, Illicium verum, belonging to the Magnoliaceae family. Star anise has been used as a spice in China for 3,000 years and has a warming effect. It has the medicinal effects of warming yang, dispersing cold, and promoting energy. Its main effects include diuretic, appetite-stimulating, and relieving abdominal distension and nausea. In China, it is used to treat lumbago, constipation, and cystitis, and is also used to relieve colic and acute rheumatic pain.

The above fennel (Foeniculum vulgare ) is a perennial herb of the Apiaceae family in the Apiaceae order. It has a unique fragrance and is used in oriental medicine as a stomachic, anthelmintic, and expectorant. It has already been confirmed to be non-toxic, so it is used as a main ingredient in food.

The above clove ( Eugenia aromaticum ) is also called clove, and is a spice made by drying the flower buds of the clove. It is known to be good for increasing appetite because it has a sweet and spicy taste. Clove has been used as a valuable medicinal herb in Korea for a long time. In Donguibogam, it is prescribed for the treatment of a weak stomach, a cold and painful stomach, vomiting or diarrhea, loss of appetite, hiccups, indigestion, numbness and pain in the knees and lower back, and roundworm disease. In addition, the above clove is known to have excellent antioxidant, antifungal, and antibacterial activities, and is used as a chemical treatment for preventing lung cancer and is also known to have a positive effect on the immune system.

The above Agastache rugosa is the whole plant of Agastache rugosa (Fisc.r et Mey.) Kuntze and Pogostemon cablin (Blanco) Benth . Its nature is very warm and warm. It has the effects of invigorating, harmonizing, relieving nausea, removing dampness, and removing moisture. It is used to treat abdominal distension, loss of appetite, nausea, vomiting, and diarrhea caused by stagnation of moisture in the spleen and stomach. It is also known to be effective in treating colds accompanied by indigestion, fever due to the cold, headaches, vomiting and diarrhea due to summer vegetation, bad breath, scabies, and ringworm. Other pharmacological actions include the inhibition of skin fungi, Escherichia coli, dysentery, pneumonia, and hemolytic streptococcus, and the promotion of gastric juice secretion. Gwakhyang is an annual herb belonging to the Labiaceae family (Labiarae) and grows natively in mountainous areas of Korea.

The above cinnamon is an evergreen broadleaf tree of the Lauraceae family in the Ranunculales order, and cinnamon extract has been reported to attenuate intestinal lipoprotein ApoB48 overproduction induced by tumor necrosis factor-α by regulating inflammation, insulin, and lipoprotein cycles in enterocytes.

The above-mentioned Angelica has a hemostatic effect that replenishes the blood, so it is prescribed as a hemostatic agent for anemia, gynecological diseases, etc. The main ingredient is a substance called decursin, a coumarin derivative, and it also contains decursinol, umbelliferone, and beta-sitosterol. Coumarin derivatives are known to be used as anticoagulants for hemostasis to prevent bleeding and for acute myocardial infarction. Decursin, the main ingredient of Angelica, exhibits anticancer activity and is also effective in antitumor effects. It has been reported that fractions of Angelica promote the growth of human immune cells such as B cells, T cells, and natural killer cells (NK cells).

Next, whole wheat soaked in the herbal extract can be separated and mixed with enzymes to undergo enzymatic decomposition.

The enzymatic decomposition of the whole wheat can soften the physical properties of the whole wheat by the softening action of the enzyme by mixing the separated whole wheat with an enzyme and decomposing it. The whole wheat enzymatic decomposition step can be carried out by mixing 1 to 10 parts by weight of the enzyme and 20 to 30 parts by weight of purified water with respect to 100 parts by weight of the total content of the whole wheat separated from the herbal extract, and then storing it at a temperature of 23 to 27°C for 10 to 30 hours.

In addition, in the whole wheat enzyme decomposition step, a complex enzyme mixed in a weight ratio of 1 to 3 parts by weight of protease, 2 to 4 parts by weight of α-amylase, 3 to 7 parts by weight of pectinase, and 1 to 5 parts by weight of xylanase may be used.

Specifically, in the whole wheat enzymatic decomposition step, 2 parts by weight of enzyme is mixed with respect to 100 parts by weight of the total whole wheat content separated from the herbal extract, and then stored at a temperature of 25°C for 10 hours to perform enzymatic decomposition. As the enzyme, a complex enzyme mixed with a weight ratio of 2 parts by weight of protease, 3 parts by weight of α-amylase, 5 parts by weight of pectinase, and 3 parts by weight of xylanase can be used.

In addition, the protease used as the enzyme may be a commercially available protease, for example, Alcalase, Flavozyme, Complex protease FF 104, etc., preferably Alcalase may be used, the α-amylase may be Ban ^TM 480L or amylase (Termamyl, Novozyme), preferably Ban ^TM 480L may be used, the pectinase may be AFP-L4 (Novozyme), and the xylanase may be PENTOPAN® MONO BG and PENTOPAN® 500 BG (available from Novozymes). GRINDAMYL®OWERBAKE (available from Danisco), BAKEZYME® BXP 5000 and BAKEZYME® BXP 5001 (available from DSM) may be used, preferably GRINDAMYL®OWERBAKE (available from Danisco) may be used.

Next, the enzyme-decomposed whole wheat can be dried and then ground to produce whole wheat flour.

The above whole wheat flour can be manufactured by drying the enzyme-decomposed whole wheat at a temperature of 35 to 45°C for 10 to 30 hours to remove moisture remaining in the enzyme-decomposed whole wheat, and then pulverizing the dried whole wheat using a known grinder.

The above-mentioned drying and grinding of whole wheat is a known technology, and for the convenience of explanation and clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

The above fructooligosaccharide is a type of functional oligosaccharide that is not only effective in improving the physical properties of foods among oligosaccharides but also has health-beneficial properties. It refers to an oligosaccharide mixed with 1 to 3 fructose molecules linked to sucrose by β-(2,1) bonding, such as 1-kestose (GF2), nystose (GF3), or fructosyl nystose (GF4).

Specifically, the fructooligosaccharide may be at least one selected from the group consisting of 1-kestose, nystose, and fructosyl nystose.

The above dried radish powder can be manufactured by drying and then powdering radish, and the radish contains about 90% moisture, vitamin C, enzymes, and glucose and sugar as sweetening ingredients. Looking at the main ingredients of the radish (based on 100 g of edible part) in more detail, it is generally composed of 90% moisture, 2 g protein, 0.1 g fat, 5.6 g sugar, 0.9 g fiber, 1.6 g ash, 62 mg calcium, 0.01 mg vitamin B1, 0.03 mg vitamin B2, and 44 mg vitamin C.

The general nature of radish is sweet and sour, and its taste is mainly composed of glucose and sugar. The spiciness of radish is due to sulfur compounds, and especially when you eat raw radish and burp it, it evaporates and has the property of producing a bad smell. Also, since the skin of radish contains more vitamin C than the inside, it is said to be better to wash it cleanly and eat it without peeling it.

Radishes contain many different digestive enzymes. For example, the most abundant enzyme in radish is amylase (diastase), an enzyme that breaks down starch. Radish also contains many physiologically important elements, such as oxidative enzymes, enzymes that break down urea to create ammonia, and catalase, an enzyme that breaks down harmful hydrogen peroxide produced in the body into water and oxygen.

Recently, it has been discovered that cruciferous vegetables, including radishes, contain various types of glucosinolates, and that their breakdown products produce an irritating odor or bitter taste. In addition, when humans and livestock ingest plants containing these glucosinolates, their breakdown products are generated, exhibiting various pharmacological and physiological activities. In addition, indoleacetonitrile, indolemethanol, or thiocyanate ions generated by heat treatment are reported to have anticancer effects. In general, radishes promote digestion and have a strengthening effect, and also have detoxification and expectorant effects.

In the Compendium of Materia Medica, it is written that radish relieves stagnation and alcohol poisoning, removes blood stasis, helps digestion, and treats asthma, and in the Sikgamboncho, it is written that eating radish raw stops thirst, cools the stomach, and improves diarrhea, and eating boiled radish eliminates phlegm.

For example, the above dry powder may be a dry powder manufactured by the following method.

To manufacture the above dried radish powder, first, the radish can be prepared, then washed, and any unavailable portions present in the radish can be removed.

The above step can be performed by thoroughly washing the prepared radish with water and removing any unusable parts such as fine roots present in the radish.

Next, the washed radish can be cut into equal sized pieces.

For example, the step may be performed so that the washed radish can be easily dried and the useful components of the radish can be easily extracted. For example, the cutting may be performed by dividing the washed radish into equal pieces having a length of 1 to 5 cm and a thickness of 1 to 3 cm.

Next, the cut radish can be immersed in salt water.

In the above step, by immersing the cut radish in salt water, the cut radish can be sterilized and prevented from discoloration or deterioration over time. For example, the step can be carried out by immersing the cut radish in salt water having a concentration of 0.5 to 1.5 wt% for 1 to 10 minutes.

Next, the radish soaked in the salt water can be separated and soaked in fermented green tea leaf water.

In the above step, the separated radish, which has been soaked in the above salt water, can be soaked in green tea leaf fermented water for 1 to 10 minutes. The green tea leaf fermented water can be green tea leaf fermented water prepared by the following method.

In order to manufacture the above-mentioned green tea leaf fermented water, first, green tea leaves can be collected and washed to remove foreign substances attached to the green tea leaves.

The above green tea is one of the most widely consumed beverages in the world. The main components of green tea include catechin, caffeine, amino acids, vitamins, and minerals, and these components are reported to exhibit various physiological activities. In particular, catechin, one of the active components of green tea, is known to have antitumor, anticancer, antioxidant, apoptosis-inducing, angiogenesis-inhibiting, and cholesterol-lowering effects.

Next, the washed green tea leaves can be dried.

The above drying can be carried out in a well-ventilated, shaded place or in a dryer to prevent chlorophyll from being destroyed and the unique aroma of green tea from disappearing when dried in the sunlight. For example, the drying can be carried out by drying for 20 to 40 hours in a dryer maintained at a temperature of 30 to 40°C and a humidity of 40 to 60%.

That is, in the drying of the green tea raw leaves, the moisture contained in the green tea raw leaves is gradually and evenly evaporated as described above, so that the unique flavor and aroma of the green tea can be more easily brought out, and by destroying the cell tissue of the green tea raw leaves and facilitating the penetration of air, the fermentation process is promoted, so that the flavor and aroma of the green tea can be strongly infused in the fermented green tea leaf water.

Next, the dried green tea leaves can be heated and roasted.

The above-mentioned roasting may be carried out in two stages of primary roasting and secondary roasting so that the fragrance and useful components of the dried green tea leaves can be sufficiently extracted. Specifically, the primary roasting may be carried out by heating the dried green tea leaves in a container heated to a temperature of 200 to 230°C for 1 to 5 minutes, roasting them, and then cooling them for the first time at a temperature of 50 to 60°C for 20 to 80 minutes, and the secondary roasting may be carried out by heating the first-cooled green tea leaves in a container heated to a temperature of 120 to 150°C for 5 to 10 minutes, roasting them, and then cooling them for 100 to 200 minutes at a temperature of 30 to 40°C.

Next, water is mixed with the roasted green tea leaves, and the roasted green tea leaves are removed to produce fermented green tea leaf water.

The above fermented green tea leaf water can be produced by mixing 1,800 to 2,200 parts by weight of water at a temperature of 50 to 60°C with 100 parts by weight of the total content of the roasted green tea leaves, and then steeping for 10 to 20 hours.

Next, the radish soaked in the above-mentioned green tea leaf fermentation water can be separated and steamed by heating with steam.

In the above step, the process can be carried out by separating the radish soaked in the green tea leaf fermentation water and then steaming it by heating it with steam for 1 to 3 hours.

Next, dried radish can be manufactured by drying and maturing the steamed radish.

In the above step, the dried radish can be manufactured by drying the steamed radish in a dryer at a temperature of 75 to 85°C for 10 to 20 hours and maturing at a low temperature at a temperature of 8 to 12°C for 3 to 7 hours.

Next, the dried radish can be ground into powder to produce dried radish powder.

The above-mentioned crushing of the dried radish can be performed using a known crusher, and the configuration of crushing the dried radish into powder is a known technology, so a detailed description thereof will be omitted for convenience of explanation and clarity of the technical idea of the present invention.

Hereinafter, with reference to the attached drawings, a bungeoppang mix composition according to an embodiment of the technical idea of the present invention will be described in more detail.

< Example 1 >

First, a dough was prepared by mixing 55 parts by weight of a mixed formulation, 25 parts by weight of wheat flour, 8 parts by weight of white sugar, 5 parts by weight of rice flour, 3 parts by weight of corn starch, 2 parts by weight of whey, 1 part by weight of refined salt, 1.5 parts by weight of soybean oil, 5 parts by weight of whole egg liquid, and 0.5 parts by weight of seasoning powder with 100 parts by weight of water.

At this time, the mixed preparation was prepared by mixing 5 parts by weight of modified starch, 2 parts by weight of white sugar, and 3 parts by weight of skimmed milk powder.

Next, 17 parts by weight of red bean paste was mixed into the dough as an internal filler.

Next, the dough mixed with the red bean paste was put into a bungeoppang mold and baked to make bungeoppang.

< Example 2 >

First, a dough was prepared by mixing 55 parts by weight of a mixed formulation, 25 parts by weight of wheat flour, 8 parts by weight of white sugar, 5 parts by weight of rice flour, 3 parts by weight of corn starch, 2 parts by weight of whey, 1 part by weight of refined salt, 1.5 parts by weight of soybean oil, 5 parts by weight of whole egg liquid, 0.5 parts by weight of seasoning powder, 1 part by weight of oat powder, 1 part by weight of whole wheat flour, 0.5 parts by weight of fructooligosaccharide, and 1 part by weight of dried radish powder with 100 parts by weight of water.

At this time, the mixed preparation was prepared by mixing 5 parts by weight of modified starch, 2 parts by weight of white sugar, and 3 parts by weight of skimmed milk powder.

Next, 18 parts by weight of red bean paste was mixed as an internal filler into the dough.

Next, the dough mixed with the red bean paste was put into a bungeoppang mold and baked to make bungeoppang.

< Example 3 >

First, a dough was prepared by mixing 58 parts by weight of mixed agent, 22 parts by weight of wheat flour, 6 parts by weight of white sugar, 6 parts by weight of rice flour, 2 parts by weight of corn starch, 2.5 parts by weight of whey, 1.5 parts by weight of refined salt, 1 part by weight of soybean oil, 4 parts by weight of whole egg liquid, 0.3 parts by weight of seasoning powder, 1.3 parts by weight of oat powder, 0.7 parts by weight of whole wheat flour, 0.8 parts by weight of fructooligosaccharide, and 0.7 parts by weight of dried radish powder with 100 parts by weight of water.

At this time, the mixed preparation was prepared by mixing 5 parts by weight of modified starch, 2 parts by weight of white sugar, and 3 parts by weight of skimmed milk powder.

Next, 18 parts by weight of red bean paste was mixed as an internal filler into the dough.

Next, the dough mixed with the red bean paste was put into a bungeoppang mold and baked to make bungeoppang.

< Comparative example >

First, a dough was prepared by mixing 70 parts by weight of wheat flour, 10 parts by weight of white sugar, 5 parts by weight of rice flour, 3 parts by weight of corn starch, 2 parts by weight of whey, 1 part by weight of refined salt, and 0.5 parts by weight of seasoning powder with 100 parts by weight of water.

Next, 17 parts by weight of red bean paste was mixed into the dough as an internal filler.

Next, the dough mixed with the red bean paste was put into a bungeoppang mold and baked to make bungeoppang.

<Sensory Evaluation>

A sensory evaluation was conducted on the taste, flavor, texture, preference, etc. of the fish-shaped bread manufactured according to Examples 1, 2, and 3 and the fish-shaped bread manufactured according to the comparative example, and the results are shown in [Table 2] below.

The sensory test was conducted on 50 general consumers, and the scores and evaluation criteria were scored using a 9-point scoring system, as shown in [Table 1] below.

score metewand 9 Very good 7 well 5 commonly 3 Bad 1 Very bad

division Taste (flavor) scent Texture (Physical Properties) Texture Overall preference Example 1 8.0 8.1 8.0 8.1 8.0 Example 2 8.3 8.3 8.1 8.2 8.2 Example 3 8.2 8.1 8.2 8.3 8.2 Comparative example 5.3 5.6 5.4 5.2 5.4

Referring to the above [Table 2], it was confirmed that the taste (flavor), aroma (smell), texture (physical properties), and overall preference of the bungeoppang according to Examples 1, 2, and 3 were superior to the bungeoppang according to the comparative example.

Above, a preferred embodiment of the present invention has been described with reference to the attached drawings, but it will be understood by those skilled in the art to which the present invention pertains that the present invention may be implemented in other specific forms without changing the technical idea or essential features thereof. Therefore, it should be understood that the above-described embodiment is exemplary in all respects and not restrictive.

Claims (5)

delete delete delete delete A dough is prepared by mixing 55 parts by weight of a mixed preparation, 25 parts by weight of wheat flour, 8 parts by weight of white sugar, 5 parts by weight of rice flour, 3 parts by weight of corn starch, 2 parts by weight of whey, 1 part by weight of refined salt, 1.5 parts by weight of soybean oil, 5 parts by weight of whole egg liquid, 0.5 parts by weight of seasoning powder, 1 part by weight of oat powder, 1 part by weight of whole wheat flour, 0.5 parts by weight of fructooligosaccharide, and 1 part by weight of dried radish powder with 100 parts by weight of water, and mixing 18 parts by weight of red bean paste as an internal filler into the dough, and putting the dough mixed with the red bean paste into a bungeoppang mold and baking it,
The above mixed preparation is mixed in a weight ratio of 5 parts by weight of modified starch, 2 parts by weight of white sugar, and 3 parts by weight of skimmed milk powder, and the wheat flour is either all-purpose flour or strong flour, the rice flour is either glutinous rice flour, and the whole egg liquid is a sterilized whole egg liquid. The sterilized whole egg liquid is prepared by mixing 2 parts by weight of sugar and 20 parts by weight of purified water with respect to 100 parts by weight of whole eggs to prepare the whole egg liquid, and then sterilizing the whole egg liquid at an atmospheric pressure of 700 to 900 MPa and a temperature of 35 to 39°C for 10 to 20 minutes, and the seasoning powder is prepared by mixing 40% by weight of wheat flour, 40% by weight of sodium L-glutamate, and 20% by weight of dried garlic powder in a weight ratio,
The above oat powder is fermented oat powder, and the fermented oat powder is manufactured by preparing oats, mixing 10 to 30 parts by weight of a fermentation microbial culture solution with respect to 100 parts by weight of the total oat content, fermenting at a temperature of 38 to 42°C for 10 to 20 days, drying the fermented oats with hot air at a temperature of 180 to 190°C for 20 to 60 minutes, storing the fermented oats at a temperature of 20 to 30°C for 1 to 10 hours, and pulverizing the fermented oats to make them into powder.
The above fermentation microbial culture solution is prepared by putting washed rice straw into a container containing water, boiling it at a temperature of 110 to 115°C for 10 to 30 minutes to sterilize to remove bacteria, naturally cooling the water in the container from which the bacteria have been removed to obtain a Bacillus subtilis leachate containing Bacillus subtilis in the water remaining in the container, maintaining the Bacillus subtilis leachate at a temperature of 60 to 70°C for 7 to 9 hours to proliferate Bacillus subtilis contained in the Bacillus subtilis leachate, separating and removing rice straw from the Bacillus subtilis leachate in which Bacillus subtilis has proliferated, boiling only the Bacillus subtilis leachate at a temperature of 105 to 110°C for 30 minutes to sterilize, and cooling the sterilized Bacillus subtilis leachate at a temperature of 25 to 35°C.
The whole wheat flour is prepared by preparing whole wheat, washing it, mixing 100 to 200 parts by weight of a herbal extract with respect to 100 parts by weight of the total content of the washed whole wheat, and soaking it at a temperature of 15 to 25°C for 30 to 50 hours, and the herbal extract is prepared by mixing 2,000 to 3,000 parts by weight of purified water with respect to 100 parts by weight of the total content of the herbal ingredients, and then heating it at a temperature of 90 to 95°C for 1 to 10 hours to extract hot water, and then filtering and removing the solids, and the herbal ingredients are prepared by mixing prickly ash, star anise, fennel, cloves, Chinese jujube, cinnamon, and angelica root in a weight ratio of 1:1:1:1:1:1:1, and separating the whole wheat soaked in the herbal extract, and For 100 parts by weight of the whole wheat content separated from the herbal extract, 1 to 10 parts by weight of enzyme and 20 to 30 parts by weight of purified water are mixed, and then stored at a temperature of 23 to 27°C for 10 to 30 hours to perform enzymatic decomposition. The enzyme is a complex enzyme mixed at a weight ratio of 2 parts by weight of protease, 3 parts by weight of α-amylase, 5 parts by weight of pectinase, and 3 parts by weight of xylanase. The whole wheat flour produced by drying the enzyme-decomposed whole wheat at a temperature of 35 to 45°C for 10 to 30 hours and then grinding it into powder is used.
The above fructooligosaccharides are at least one selected from the group consisting of 1-kestose, nystose and fructosyl nystose.
The above dried radish powder is prepared by preparing radish, washing it, cutting the washed radish into equal pieces of 1 to 5 cm in length and 1 to 3 cm in thickness, immersing the cut radish in salt water having a concentration of 0.5 to 1.5 wt% for 1 to 10 minutes, separating the radish soaked in the salt water, and immersing it in fermented green tea leaf water for 1 to 10 minutes, separating the radish soaked in the fermented green tea leaf water, and steaming it by heating with steam for 1 to 3 hours, drying the steamed radish in a dryer at a temperature of 75 to 85°C for 10 to 20 hours, and maturing it at a temperature of 8 to 12°C for 3 to 7 hours, and using the dried radish powder manufactured through the process of grinding and powdering the dried radish.
The above green tea leaf fermentation water is prepared by collecting and washing green tea leaves, drying the washed green tea leaves in a dryer maintained at a temperature of 30 to 40°C and a humidity of 40 to 60% for 20 to 40 hours, and heating and roasting the dried green tea leaves. The roasting is performed in two stages of first roasting and second roasting. The first roasting is performed by heating the dried green tea leaves in a container heated at a temperature of 200 to 230°C for 1 to 5 minutes, and then cooling them for the first time at a temperature of 50 to 60°C for 20 to 80 minutes, and the second roasting is performed by heating the first-cooled green tea leaves in a container heated at a temperature of 120 to 150°C for 5 to 10 minutes, and then roasting them for 30 A bungeoppang characterized in that the green tea leaf fermented water is used, which is manufactured by mixing 1,800 to 2,200 parts by weight of water having a temperature of 50 to 60°C with 100 parts by weight of the total content of the roasted green tea leaves, and then steeping for 10 to 20 hours, and removing the roasted green tea leaves, by cooling the same at a temperature of 40°C for 100 to 200 minutes.