KR20010016721A - Making method of bread made from powdered mulberry leaves - Google Patents

Making method of bread made from powdered mulberry leaves Download PDF

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KR20010016721A
KR20010016721A KR1019990031766A KR19990031766A KR20010016721A KR 20010016721 A KR20010016721 A KR 20010016721A KR 1019990031766 A KR1019990031766 A KR 1019990031766A KR 19990031766 A KR19990031766 A KR 19990031766A KR 20010016721 A KR20010016721 A KR 20010016721A
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bread
acid
leaves
mulberry leaf
fermented
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KR100314910B1 (en
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조남지
김애정
차명애
이원영
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조남지
김애정
차명애
이일영
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales

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Abstract

PURPOSE: A method of preparing highly nutritious bread containing processed mulberry leaf powder is provided, which leavens the bread by using Bifidobacteria generating organic acid such as lactic acid and acetic acid, peptide and unique flavor. CONSTITUTION: The method is characterized by the steps of: (i) making wheat flour blow by inoculating bifidobacteria to wheat flour and fermenting at 37 ±3deg.C for 16 ±2hr; (ii) soaking fresh mulberry leaves in an aqueous solution of organic acid such as acetic, citric or malic acid to pH 5 or less; (iii) dehydrating and quick drying the leaves at 40deg.C or less and pulverizing the dried leaves into fine powder of 100mesh or more; (iv) adding 30-55% of grain powder of rice, bean, Indian millet, oats, foxtail millet, corn, barley and jobs-tear to the 20-30% of wheat flour blow and 1-10% of the powdered mulberry leaves; (v) kneading the mixture with 30-40% of water, 4.6% of milk fat, 4.6% of dry milk, 1.2% of salt and 0.5% of monoglyceride, diglyceride or sugarester and forming a loaf of bread with the batter; and then (vi) leavening the kneaded bread at 37-40deg.C for 40-60min to pH 3.5-4 and baking the resulting bread.

Description

뽕잎분말을 첨가하여 비피도 박테리아로 발효하는 빵의 제조방법Manufacturing method of bread fermented with Bifidobacteria by adding mulberry leaf powder

본 발명은 함유성분의 영양기능학적 효과가 적량 섭취하면 혈당조절, 배뇨, 배변기능향상, 갈증해소, 탄수화물 및 지방대사 촉진, 보효소 작용 고지혈증 에방및 감소, 혈중콜레스테롤 함량감소, 체조직중 지방축적 예방 및 감소등 여러가지의 탁월한 효과가 있어 빈약 또는 동양의학적 약재로서 사용되어온바 오래이고, 최근에는 영양성분학적으로, 식이성 섬유소, 엽록소, 플라보노이드, 비타민C, 사포닌 유기결합체형 무기질 원소등 다양한 영양소가 함유되어 있는 것이 분석 규명되어 기능성 식품 소재로도 부각되기 시작한 뽕잎을 40℃ 이하의 저온에서 초산, 구연산, 사과산 등의 유기산이므로 PH를 5 로 조절한 후 건조분말화 한다음 빵소재에 기능성 원료로 첨가 혼합하고 비피도 박테리아로 발효하는 빵의 제조방법에 관한 발명이다.According to the present invention, when the nutritional functional effect of the ingredients is ingested, blood sugar control, urination, improvement of bowel function, thirst quenching, promotion of carbohydrate and fat metabolism, prevention and reduction of coenzyme-induced hyperlipidemia, reduction of blood cholesterol content, prevention of fat accumulation in body tissues and It has long been used as poor medicine or oriental medicine because it has various excellent effects such as reduction, and recently it is nutritionally constitutively, and contains various nutrients such as dietary fiber, chlorophyll, flavonoid, vitamin C, and saponin organic binder type inorganic elements. Mulberry leaves, which have been identified and analyzed as functional food materials, are organic acids such as acetic acid, citric acid, and malic acid at low temperatures below 40 ° C. Thus, the pH is adjusted to 5, and the powder is dried and added to the bread material as a functional raw material. The invention relates to a method for producing bread which is fermented with nasal bacteria.

종래부터 뽕잎은 누애주사료로 사용되어 왔고 누애는 고단백질을 함유하고 있으며, 누애자체와 오줌, 똥 등의 생화확적 기능이 보건생활에 좋은 작용을 하는 것으로 체험적인 인식이 여러가지로 알려져 왔고, 뽕잎차, 탕, 등으로도 섭취하여 온 바이나, 뽕잎자체는 질기고 사람들이 자연 그대로 먹기에는 맛이 없어서 먹지 않았을 뿐만 아니라 식품 원료로는 사용된 바 없어서 식품제조, 가공, 조리 방법이 알려진 바 없으며, 어떻게 사용하는 것이 이상적인 방법인지를 알수 없었다.Conventionally, mulberry leaves have been used as the silkworm feed, and the silkworm contains high protein, and the biochemical functions such as the silkworm itself, urine, and shit have a good effect on health life. In addition, the mulberry leaf itself, which has been consumed as soup, tang, and so on, is tough and has no taste for people to eat as it is, and it has not been used as a raw material for food. I couldn't figure out how to use it.

본 발명은 위와같이 현실적으로 미 연구분야인 뽕잎을 빵의 첨가원료로 사용하여 영양기능학적 특징이 있는 빵을 제공하는데 주목적을 두고 발명한 것으로서, 이하에 더욱 구체적으로 설명하면 다음과 같다.The present invention was invented with the main purpose of providing a bread having nutritional functional characteristics by using the mulberry leaf, which is a US research field, as an additive ingredient of bread, as described above.

이상과 같이 뽕잎분말의 영양기능성의 효과를 유지하면서 뽕잎분말을 첨가혼합한 빵의 발효제조 과정에 장애를 제거하고 적정량을 임의적으로 첨가 사용할 수 있도록 하는 것이 본 발명이 이루고자 하는 기술적 과제이다.As described above, it is a technical problem of the present invention to make it possible to remove an obstacle in the fermentation manufacturing process of bread mixed with mulberry leaf powder and to use an appropriate amount arbitrarily while maintaining the nutritional functional effect of the mulberry leaf powder.

즉, 본 발명은 뽕잎 분말 첨가 혼합 빵의 주 성분원료인 발효 밀가루 반죽물을 만들때에 반죽형성 저해와 제품구조가 형성되지 않으며, 부피가 적어지는 등의 자연 뽕잎분말 자체의 첨가혼합 방법에서의 빵 제조 장해점을 제거하며 많은량의 뽕잎분말을 첨가혼합할 수 있고, 제조 완성된 빵에서의 향(香), 조직감, 맛, 부피등의 관능성이 좋으며 영양기능학적 보건식 효과가 높은 발효빵을 만드는데 주 목적이 있는 것으로서 종래까지의 각종 문헌을 근거로한 선제안 기술들에 의한 식물잎 분말 특히 영양기능성을 높이 평가받는 뽕잎등의 단순한 첨가혼합 제법으로 시도해본 결과는 1%의 첨가량에서도 전술한 빵 제조 장해점이 발생되어 실험적 연구에 불과한 결점이 있었다.That is, the present invention does not inhibit the formation of dough and form the product structure when making fermented flour dough, which is the main ingredient of mulberry leaf powder-added mixed bread, and in the method of adding and mixing natural mulberry leaf powder itself, such as being less bulky. It removes the obstacles to making bread and adds and mixes a large amount of mulberry leaf powder.The fermentation is high in nutritious health and nutritional effects such as fragrance, texture, taste and volume in the finished bread. Its main purpose is to make bread, and plant leaf powder by preliminary proposal techniques based on various literatures, especially mulberry leaves, which are highly valued in nutritional functionality, have been tried by simple additive mixing methods. The above-mentioned bread making obstacles were generated and there was a drawback which was only an experimental study.

이를 해결하기 위하여 원인규명을 한 결론은 1. 뽕잎 첨가에 의해서 미생물 중식 저해현상과 밀가루에 함유된 주성분 단백질인 글루텐(Gluten)의 물성변화에 의한 가스보유력 저하로 빵의 부피형성 저하(LOW VOLUME)의 장해가 나타나고To solve this problem, conclusions were identified: 1. Low volume control of bread due to inhibition of microbial diet by the addition of mulberry leaves and a decrease in gas holding capacity due to changes in physical properties of gluten, the main protein in wheat flour. (LOW VOLUME) Obstacle appears

2. 밀가루 전분의 바른 호화현상이 뽕잎이 함유하고 있는 칼륨, 나트륨, 칼슘, 마그네슘 등의 알카리성 무기질 원소의 촉매작용으로 빠른 호화반응과 글루텐 단백질의 늦은 구조형성반응 사이의 시차가 발생되어 빵의 물리적 구조미 형성 현상의 장해가 발생하며,2. The proper gelatinization of flour starch is the catalysis of alkaline mineral elements such as potassium, sodium, calcium and magnesium in mulberry leaves, resulting in the time difference between fast gelatinization and late structural formation of gluten protein. Obstruction of the structure formation phenomenon occurs,

3. 뽕잎에 함유하고 있는 엽록소와 플라보노이드 등이 열안정성이 떨어져서 가수분해 작용이 일어나 빵 겉껍질의 색상이 황변 현상이 불규칙하게 발생하여 색상적 식감이 감소하는 장해가 나타나는 것으로 원인이 규명되었다.3. Chlorophyll and flavonoids contained in mulberry leaves have a poor thermal stability, resulting in hydrolysis, resulting in irregular yellowing of bread crusts, resulting in a decrease in color texture.

그 주요인은 밀가루와 뽕잎간의 PH 차, 즉 자연 뽕잎의 PH 는 6 전후인바 이를 열건조법 적용 건조시 굳어지는 등의 물성, 성분변화, 손실에 의한 후장해 현상등이 있어 이를 완전히 해결해야 하는 발명 과정의 과제로 요약되어 본 발명에서는 이러한 제반 문제점을 해결하기 위하여 원료 뽕잎의 영양성분을 최대한 자연그대로 유지하고, 빵제조 과정에서의 장해발생을 막기 위하여 뽕잎을 PH3-4.5의 초산, 구연산, 사과산, 등의 식용 유기산 수용액에 침적하며, 최종PH가 5 이하가 되게 하여 탈수 한 후 35℃ 이하의 저온에서 건조공기 회류식으로 속건조하고, 고속 분쇄기로 1O0메쉬/인치 이상의 고운 분말로 만들어 사용함으로서, 밀가루와의 PH 차에 의한 장해가 없게하고, 젖산과 초산을 동시에 생성하는 능력을 가진 비피도 박테이라로 발효하는 과정에서 발효균의 PH기상의 생육조건이 양호하게 하여서 가장 이상적인 발효후 PH4 전후 까지의 접근시간을 단축시켜 속 발효가 일어나도록 하여줌으로 밀가루와 뽕잎의 영양가 소모현상이 적게하는 작용을 하도록 하여 뽕잎의 영양 기능학적 효과를 충분히 거두는 빵을 제공하는 것인바, 이하에 실시 예를 들어 더욱 구체적으로 설명하면 다음과 같다.The main factor is the difference in pH between wheat and mulberry leaves, that is, the pH of natural mulberry leaves is around 6, and this is an invention process that has to be completely solved because there are physical problems such as hardening during drying by applying the drying method, component changes, and troubles caused by loss. Summary of the Invention In order to solve the above problems, the present invention maintains the nutritional components of the mulberry leaves as naturally as possible, and prevents the occurrence of obstacles in the bread making process, and leaves the mulberry leaves of acetic acid, citric acid, malic acid, PH3-4.5, and the like. It is immersed in an aqueous solution of edible organic acid, and the final PH is 5 or less, dehydrated, and then rapidly dried in a dry air flow type at a low temperature of 35 ° C. or lower, and then made into a fine powder of 10 mesh / inch or more using a high-speed grinder, In the process of fermentation with Bifido Bacteria, which has the ability to produce lactic acid and acetic acid at the same time, without the obstacles due to pH difference between Growth conditions of bacteria are good, so the access time from the most ideal fermentation to before and after PH4 is shortened, so that the fast fermentation takes place, and the nutritional function of mulberry leaves is reduced. It is to provide a bread sufficiently to achieve the pharmacological effect, it will be described in more detail with reference to the following examples.

실시예Example

제 1 공정1st process

원료 밀가루에 비피도박테리아를 접종하여 37±3℃ ,16±2시간 발효하여 밀가루 블로우(일명마더 스폰지)를 만든다.Inoculate Bifidobacteria in raw wheat flour and ferment at 37 ± 3 ℃ for 16 ± 2 hours to make flour blow (aka mother sponge).

제 2 공정2nd process

오염되지 않고 신선한 뽕잎을 수집하여 수세한다.Collect and wash fresh mulberry leaves without contamination.

음이를 초산, 구연산, 사과산 등의 식용 유기산 수용액 PH 3∼4.5 의 것에 20∼2시간 침적하여 최종PH가 5 이하가 되게 하여, 탈수한 후 40℃ 이하의 저온에서 건조 공기회류식으로 속건조하고, 고속분쇄기로 100메쉬/인치 이상의 고운 분말로 만들어 사용함으로서, 밀가루와의 PH차이에 의한 발효장해가 없는 뽕잎분말을 준비한다.It is immersed in edible organic acid aqueous solution PH 3 to 4.5 such as acetic acid, citric acid, malic acid, etc. for 20 to 2 hours, and the final PH is 5 or less. After dehydration, it is dried quickly by dry air flow at a temperature of 40 ° C. or lower. In addition, by using a high-speed grinding machine to make fine powder of 100 mesh / inch or more, mulberry leaf powder is prepared without fermentation obstacles due to PH difference with flour.

제 3 공정3rd process

밀가루에 적정 영양균형을 맞추기 위하여 쌀, 콩, 수수, 귀리, 조, 옥수수, 보리, 율무 등의 곡류 분말을 적량 첨가 혼합한 것 30∼55% 에 제 1 공정에서 준비한 밀가루 블로우 20∼30%와 제 2 공정에서 준비한 뽕잎 분말 1∼10% 를 첨가 혼합하고 이에 물 30∼40% 유지 4.6%, 분유 4.6%, 소금 1.2%, 빵 품질 개량재(Monogly Ceride), Diglyceride, Swgarester등)0.5% 를 첨가 혼합 반죽물을 만든 다음 37∼40℃에서 2∼4 시간 발효한다.To adjust the nutritional balance to flour, add 30 ~ 55% of the grains such as rice, soybean, sorghum, oats, crude, corn, barley, and yulmu with 30 ~ 55% of flour blow prepared in the first step. 1-10% of the mulberry leaf powder prepared in the second step is added and mixed, water 30-40% maintained 4.6%, powdered milk 4.6%, salt 1.2%, bread quality improvement material (Monogly Ceride, Diglyceride, Swgarester, etc.) 0.5% Addition dough is made and fermented at 37-40 ℃ for 2-4 hours.

제 4 공정4th process

제 3 공정의 반죽발효물을 빵을 성형하고 37∼40℃에서 40∼60분간 재발효하여 PH 가 3.5∼4 로 맞춘다.The dough fermentation product of the 3rd process is shape | molded bread, and it is re-fermented at 37-40 degreeC for 40 to 60 minutes, and pH is adjusted to 3.5-4.

제 5 공정5th process

제 4 공정에 맞추어 준비된 재발효한 반죽물을 완제품 빵 형틀에 넣고 일정시간에 굽기 작업을 완료하여, 뽕잎을 대량 포함하며, 영양기능학적 작용 효과가 있는 고품질 빵을 만든다.The re-fermented dough prepared according to the fourth process is put into the finished bread mold and the baking is completed at a certain time to make a high quality bread containing a mulberry leaf and having a nutritional functional effect.

이상의 실시예에서 확인할 수 있는 바와 같이 뽕잎 분말 자체가 지닌 PH6 전후와 영양성분 특히 유기 결합체형 무기질 염류가 발효 과정에서 원소적 작용을 할 수 있는 상태로 환원 또는 변화됨에 따라 빵 원료 반죽물의 물성이 변퇴 되며, 이로 인하여 여러가지 제조 장해가 나타나던 것을 뽕잎 분말의 원료 가공과정에서 미리 초산, 구연산, 사과산 등의 유기산액으로 PH를 3∼4.5 로 조절한 것에 침적하여 뽕잎 자체의 최종 PH 가 5 이하가 되게 하며, 이와 함께 뽕잎 분말의 물성을 빵 발효가 잘되는 분위로 만들어 사용함으로서 가장 이상적인 최종 발효물의 PH 4에 빨리 접근하여 밀가루 등이 지닌 영양성분의 발효 과정에서의 분해 감소 현상과 뽕잎의 발효과정에서의 영양성분의 감소현상을 최대한 억제하면서 제조 장해없는 고품질의 빵을 만드는 효과가 있는 매우 유효한 것이다.As can be seen in the above embodiment, the physical properties of the dough material of the bread raw material is changed as before or after PH6 and the nutritional component, especially the organic conjugated inorganic salts of the mulberry leaf powder itself, are reduced or changed to the elemental action in the fermentation process. Due to this, various manufacturing obstacles appeared in the raw material processing of mulberry leaf powder was deposited in advance by adjusting the pH to 3 to 4.5 with organic acid solution such as acetic acid, citric acid and malic acid, so that the final pH of the mulberry leaf itself is 5 or less. In addition, by using the properties of the mulberry leaf powder in the bakery fermentation nutrients to quickly access the PH 4 of the most ideal final fermentation, the degradation of the nutrients in flour, etc. in the fermentation process and the nutrition of the mulberry leaf fermentation process The effect of making high quality bread without manufacturing obstacles while minimizing the reduction of ingredients That is very valid.

이상에서 설명한 바와같이 발효 빵을 제조할 때에 뽕잎분말을 이상적 방법으로 첨가 혼합하여, 비피도 박테리아로 발효 하였음으로 고유의 영양성분에 의한 영양기능학적 효과와 함께 비피도 박테리아가 PH 가 4 전후에서 다량 생성하는 젖산, 초산등 하이드로늄 워터형(H3O Type) 의 수분 조성효과에 의하여 영양소의 생물가를 높여주고, 점질성 다당류로 생성되는 펩타이드(peptide) 의 면역 활성작용에 의하여 생물체의 근본인 세포 보건을 증진하고 돌연변이 현상을 억제해 줌으로 제반 건강증진과 미체(美體) 화에 탁월한 영양기능학적 효과가 있는 발명이다.As described above, mulberry leaf powder was added and mixed in an ideal way to prepare fermented bread, and fermented into Bifidobacteria. It increases the bioavailability of nutrients by the water composition effect of hydronium water type (H 3 O Type) such as lactic acid and acetic acid to be produced, and the cell which is the basis of the organism by the immune activity of peptides produced by viscous polysaccharides. It is an invention that has an excellent nutritional functional effect on overall health promotion and physiotherapy by promoting health and suppressing mutations.

따라서 본 발명에 의하여 가공된 뽕잎 분말은 제과, 떡, 면 등 제반 음식물 원료로도 넓리 사용할 수 있는 효과가 있는 것이다.Therefore, the mulberry leaf powder processed according to the present invention has an effect that can be widely used as a raw material for foods such as confectionery, rice cake, and noodles.

Claims (2)

뽕잎을 초산, 구연산, 사과산 등의 PH3∼4.5에 식용유기산 수용액에 침적 흡수시켜서 탈수하고, 40℃ 이하에서 저온 건조하여 최종적 PH가 5 전후로 조절한 뽕잎을 분말화 하여 발효빵 원료등으로 첨가 혼합 사용하는 뽕잎분말을 첨가하여 비피도 박테리아로 발효하는 빵의 제조방법.Mulberry leaves are immersed and absorbed in aqueous solution of edible organic acid in PH3 ~ 4.5 such as acetic acid, citric acid and malic acid, and dehydrated. Addition of mulberry leaf powder to fermented by Bifido bacteria. 청구항 1 의 뽕잎 분말을 1∼10% 밀가루 및 쌀, 콩, 수수, 귀리, 조, 옥수수, 보리, 율무 등의 곡류분말에 첨가혼합 발효할 때에 비피도 박테리아 균을 사용하여 발효함으로서 젖산, 초산등 유기산과 펩타이드, 향, 등을 생성하여 영양기능성적 효과와 관능성을 향상시키는 뽕잎 분말을 첨가하여 비피도 박테리아 발효하는 빵의 제조방법.The fermented mulberry leaf powder of 1 to 10% flour and rice, soybeans, sorghum, oats, crude, corn, barley, yulmu and other mixed fermentation using fermented bacteria bacteria during fermentation by lactic acid, acetic acid, etc. A method for producing bread which is fermented by Bifidobacteria by adding mulberry leaf powder to produce organic acids, peptides, fragrances, etc. to improve nutritional functional effects and functionality.
KR1019990031766A 1999-08-02 1999-08-02 Method for manufacturing bread using of powder of mulberry leaves KR100314910B1 (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100456086B1 (en) * 2002-05-09 2004-11-06 윤재호 Cooking method of silkworm bread for diabetic patients
KR100462340B1 (en) * 2002-05-28 2004-12-17 서정식 Method of Making A Doughnut, is Inclusion of Mulberry Leaf Dust
KR101226149B1 (en) * 2012-10-15 2013-01-24 김상균 A method for preparing of bread using enzyme produced by maturing of mulberry

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100488470B1 (en) * 2002-08-02 2005-05-11 서정식 Pie pasty and Mixture
KR100821632B1 (en) 2006-02-23 2008-04-16 최철수 System for production of mountain herb steamed bread and method
CN103070212B (en) * 2013-01-10 2014-02-12 安徽青松食品有限公司 Perilla leaf-containing bread and preparation method thereof
KR20210075346A (en) 2019-12-13 2021-06-23 주식회사 트랜스폼 Method for Preparing of Bread Fermented by Nuruk

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100456086B1 (en) * 2002-05-09 2004-11-06 윤재호 Cooking method of silkworm bread for diabetic patients
KR100462340B1 (en) * 2002-05-28 2004-12-17 서정식 Method of Making A Doughnut, is Inclusion of Mulberry Leaf Dust
KR101226149B1 (en) * 2012-10-15 2013-01-24 김상균 A method for preparing of bread using enzyme produced by maturing of mulberry

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