KR20010094215A - The method of baking bread with herb medicine - Google Patents

Abstract

PURPOSE: A method for producing herbal functional breads using herbal remedy is provided, to easily use the efficacy of herbal remedy simply by taking the herbal functional breads. CONSTITUTION: The method for producing herbal functional breads comprises the steps of: adding Astragali radix, garlic, Glycyrrizae radix, Gardeniae fructus, Rehmanniae radix preparata, Liriope platyphylla WANG., Angelica gigas Nakai, Scrophularia buergeriana MIQ., Poria cocos WOLF, Cornus officinalis SIEB, Schizandrae fructus, Atractylodis Rhizoma alba, and Acanthopanacis Cortex into water; extracting them by heating to 95 to 100 deg. C for 6 hours; cooling the extract solution to 60 deg. C; filtering the solution to recover the extract; adding the extract into wheat flour; and kneading them and baking the kneads to produce the herbal functional breads.

Description

The method of baking bread with herb medicine using herbal medicine

The present invention relates to a method for producing herbal functional bread using herbal medicines. In other words, hot water extracts for 14 herbal medicines with immuno-boosting activity in dough for making bread or hot water extracts for four herbal medicines prescribed by Dong Myung-Bang Chongmyung-tang, and high unsaturated fatty acid content instead of some butter. The present invention relates to a method for producing herbal functional bread having an immuno-enhancing effect or promoting brain cell activity by adding isomaltooligosaccharide, which has been recognized for the activity of anticancer activity and the anti-aging activity of bread, in place of oil, olive oil, and sugar.

The dietary pattern of modern society is rapidly changing from the primary (nutrition) and secondary (symbolic) functions of the food to the tertiary function, that is, the bio-regulatory functional food, due to the increasing interest in health. In Korea, interest in functional foods with enhanced bioregulatory functions is increasing, especially in corporations and academia, and the food industry in developed countries expects functional foods as foods of the 21st century, and most of the R & D activities are devoted to health-oriented food development. I'm concentrating. Background of the Invention In recent years, research on functional bread has been conducted at home and abroad. Most of these studies have focused on the growth of grains such as rice, complex flour, whole grains, dietary fiber or additives, and growth of bread fermentation bacteria. In addition, research on natural additives that have many functionalities in the manufacture of bread is being conducted, and studies on baking aptitude by the addition of sardine powder protein complex powder or on the improvement of product quality by adding protein in baking using soy flour. It is done.

In addition, research on the addition of activated gluten to wheat sweetener powder with a low protein content to increase the degree and strength of the dough to increase the holding power of the gas to improve the bakery properties and to improve the quality of bread using additives such as antioxidants or emulsifiers Many studies have been carried out regarding the research, the improvement of the quality characteristics of the product, and the mechanical measurement method for the measurement of the physical properties of the dough.

In recent years, research on the addition of green tea, pine needles, licorice, kelp, chitosan, and prophoris, which have physiological or pharmacological effects, has been actively conducted. When manufacturing functional foods, especially functional breads, using natural food materials containing these bioactive substances, we usually eat without eating them as separate foods, such as health foods that have similar meanings to functional foods. By eating bread, you can expect improvement effects such as immune boosting, brain cell activation, and disease prevention by ingesting physiologically active substances that have an immune enhancing or brain cell activity promoting effect against diseases.

The present invention is a healthy food similar to a functional food through the production of a functional bread containing the immune enhancing active substance or brain cell activity promoting substance, polyunsaturated fatty acid, isomaltooligosaccharide, and not to be eaten as a separate food as a normal food It is an object of the present invention to provide a method for producing herbal functional bread using herbal medicines to be consumed through.

In the present invention, 14 kinds (hwanggi, garlic, licorice, gardenia, cabbage, medicinal herb, soybean paste, macmundong, donkey, hyeonsam, baekbokyeong, cornus oil, Schisandra chinensis, Baekchul, Ogapi) together with water 95 Method of producing herbal functional bread using herbal medicines prepared by making dough by adding hot water extract which is cooled to below 60 ℃ by cooling for more than 6 hours at ~ 100 ℃ and filtered, and instead of the 14 kinds of herbal medicines, Baek Fuxin, Wonji, Seokchangpo, The present invention relates to a method for producing herbal functional bread using herbal medicines containing hot water extract prepared by adding hot water extract of Astragalus. In addition, the present invention relates to a method of manufacturing herbal functional bread using herbal medicines prepared by replacing corn oil and olive oil instead of reducing the amount of butter, or by adding a part of sugar and adding isomaltooligosaccharide.

That is, in the present invention, 14 kinds of herbal medicines that have been traditionally used for food and have been found to be nontoxic and enhance immunity; Baekbokryeong to enhance cellular immunity, Astragalus, Baekchul, Ogapi, 5 kinds of garlic, Sujijihwang, Macmundong, Hyunsam, Schisandra chinensis, 5 kinds of Angelica, which enhances humoral immunity, Sancho, licorice, Cornus, Four kinds of hot water extracts of Gardenia jasminoides or hot water extracts of Baeng Boksin, Wonji, and Seokchangpo, which are herbal medicines of Chongmyung-tang, are added to the dough during the baking process to make bread.

In addition to the useful herbal medicines described above in the dough for baking, the present invention generally reduces the amount of butter containing a large amount of saturated fatty acids that cause the onset of adult diseases as animal lipids used in bread production, and instead, serum cholesterol and triglyceride concentrations. Bread can be made by adding corn oil and olive oil with a high content of unsaturated fatty acids, which are recognized as effective in preventing cardiovascular diseases such as hypertension and arteriosclerosis.

In addition, the bread is prepared by adding isomaltooligosaccharide, which is effective in reducing the amount of sugar that is necessarily added to baking and suppressing the aging of the bread to prolong the shelf life and promoting the growth of useful intestinal bacteria. I can make it.

The herbal extracts of the present invention can be added to food supplements or health supplements or general foods by known methods using food hygiene or pharmaceutically acceptable prostheses.

The shape of the bread may include all types of commercially available forms.

The process for producing the herbal functional bread of the present invention is illustrated by the following Example 1: immuno-promoting bread manufacturing process, Example 2: pyeongmyeong bread manufacturing process, and this embodiment does not limit the present invention.

Example 1. Immunopromoting Bread Manufacturing Process

<1st process>

Astragalus 30g, Garlic 30g, Licorice 20g, Gardenia 10g, Pickles 15g, Sukjihwang 10g, Macmundong 10g, Angelica 15g, Hyunsam 20g, Baekbokyeong 15g, Cornus 20g, Omija 15g, Baekchul 10g, Ogapi 10g After washing, 2300ml of water was added and extracted for more than 6 hours at 95˜100 ° C., cooled to 60 ° C. or less, and filtered to obtain 1500 ml of pure herbal water extract from which debris was removed.

<Second process>

1000g strong powder, water 440ml, raw yeast 28g, salt 19g, sugar 32g, isomaltooligosaccharide 8g, skim milk powder 33g, egg 50g, fat 78g (corn oil: olive oil: butter = 1: 0.2: 1 mixture), in the first step 190 g of the herbal extracts obtained are evenly mixed, and then kneaded with a kneader so that the gluten of the strongest ingredient exhibits the maximum elasticity and extensibility.

<Third process>

The dough obtained in the second step is subjected to primary fermentation for 1 hour in a fermenter maintained at 27 to 28 ° C. and 75 to 80% humidity. At this time, the temperature of the dough is uniform, and when the first fermentation is about 2/3 elapsed so that fresh oxygen is supplied to the dough, the dough is turned upside down and gas is discharged.

<4th process>

At the end of the third process, the dough is divided into the desired size on the workbench, rounded and then molded.

<5th process>

Secondary fermentation is performed for 30 to 60 minutes in a fermenter controlled to a temperature of 35 to 38 ° C. and a humidity of 85% by forming a suitable size according to the type of bread in the fourth step.

<6th process>

The second fermentation in the fifth step is baked in an oven at 190 to 200 ° C. for 30 to 40 minutes.

<7th process>

After the baking process is complete, cool and pack.

Example 2. Preparation of Chongmyung Bread

<1st process>

Put 100g of baekboksin, 100g of raw paper, 100g of Seokchangpo, 100g of medicinal herb, and 100g of Seokchangpo, washed well with water, and then 2500ml of water was added and cooled at 95 ~ 100 ℃ for 6 hours or more and then filtered. 1650ml of pure herbal hot water extract from which residue was removed was obtained.

<Second process>

Strong powder 100g, water 440ml, raw yeast 28g, salt 19g, sugar 32g, isomaltooligosaccharide 8g, skim milk powder 33g, egg 50g, fat 78g (corn oil: olive oil: butter = 1: 0.2: 1 mixture), the first step Evenly mix 190 g of the herbal medicine extract obtained in step 2 and knead it with a kneader so that the gluten of the strongest ingredient exhibits the elasticity and extensibility to the maximum.

<Third process>

The dough obtained in the second step is subjected to primary fermentation for 1 hour in a fermenter maintained at 27 to 28 ° C. and 75 to 80% humidity. At this time, the temperature of the dough is uniform, and when the first fermentation is about 2/3 elapsed so that fresh oxygen is supplied to the dough, the dough is turned upside down and gas is discharged.

<4th process>

At the end of the third process, the dough is divided into the desired size on the workbench, rounded and then molded.

<5th process>

In the fourth step, the second fermentation is performed for 30 to 60 minutes in a fermenter controlled to a temperature of 35 to 38 ° C. and a humidity of 85%, which is molded to an appropriate size according to the type of bread.

<6th process>

The second fermentation in the fifth step is baked in an oven at 190 to 200 ° C. for 30 to 40 minutes.

<7th process>

After the baking process is complete, cool and pack.

The present invention has been traditionally used in edible and herbal, non-toxic, as a non-toxic, immunosuppressive activity has been identified, Astragalus, Garlic, Licorice, Gardenia, Pesticide, Sukjiwang, Megmun-dong, Angelica, Hyunsam, Paekbokyeong, Cornus, Omija, Baekchul, Ogapi hot water extract, or As bread contains physiologically active substances of hot water extracts added with Astragalus to Baeng Boksin, Wonji, and Seokchangpo, the herbal medicines of Chongmyung-Bang of Dong-Ie-Bam, various immune-boosting effects (immunity-promoting bread) or brain cell activity promoting effect (Chongmyung bread) In addition to increasing the content of polyunsaturated fatty acids in bread according to the addition of corn oil and olive oil in place of some butter, isomaltoligosaccharides, which are beneficial for the prevention of cardiovascular adult diseases, and have been found to have intestinal activity and anti-aging activity of bread. Efficacy in prolonging the shelf life of bread made by replacing some sugar and promoting the growth of useful intestinal bacteria. A is in the saengyakjae invention relates to a method for producing functional bread using Oriental.

Claims (7)

Add water to Astragalus, Garlic, Licorice, Gardenia, Pesticide, Sukjihwang, Macmundong, Angelica, Hyunsam, Baekbokyeong, Cornus oil, Schisandra chinensis, Baekchul and Ogapi, extracted at 95 ~ 100 ℃ for over 6 hours, and then cooled to below 60 ℃ and filtered. Method for producing herbal functional bread using herbal medicine, characterized in that the baking by the dough to which the obtained hot water extract is added In claim 1, the weight ratio of Astragalus, Garlic, Licorice, Gardenia, Chinese medicine, Sukjihwang, Macmun-dong, Angelica, Hyunsam, Baekbokyeong, Cornus, Schisandra chinensis, Baekchul and Ogapi are 6: 6: 4: 2: 3: 2: 2: 3: 4: 4: 3: 4: 4: 3: 2: manufacturing method of herbal functional bread using herbal medicine characterized in that According to claim 1, instead of the 14 kinds of herbal medicines baekboksin, Wonji, Seokchangpo and Astragalus manufacturing method of the herbal functional bread using herbal medicines, characterized in that using The method of claim 3, wherein the weight ratio of Baeksin, Wonji, Seokchangpo and Astragalus is 1: 1: 1: 1.2. The method of manufacturing herbal functional bread using herbal medicines according to any one of claims 1 to 4, wherein when butter is added to the dough, a part of the butter is replaced with corn oil and olive oil. The method of manufacturing herbal functional bread using herbal medicines according to any one of claims 1 to 4, wherein when sugar is added to the dough, a part of the sugar is replaced with isomaltooligosaccharide. Bread manufactured by the manufacturing method of any one of Claims 1-6.