KR20030010764A - Production of functional bread using medicinal herbs, vegetables, fruits, dried fruits, mushrooms, sea foods, meat, seasoned vegetables, etc. - Google Patents

Abstract

PURPOSE: Provided is a production method of functional bread using medicinal herbs, vegetables, fruits, dried fruits, mushrooms, sea foods, meat, seasoned vegetables, etc. Therefore, the bread prevents cancer, enhances memory, promotes digestion, etc. CONSTITUTION: About 900g of strong flour, 100g of polished rice flour, 5g of soybean flour, 300cc of medicinal herb extract, 310cc of water, 13g of yeast, 10g of salt, 63g of sugar, 35g of nonfat dry milk and 80g of egg are mixed for 2.5min, fermented with 15g of butter and 60cc of vegetable oil at 27deg.C for 1hr and then molded to produce 60g of dough. Thereafter, the dough is fermented at room temperature for 15min, further fermented at 35 to 38deg.C for 1hr and then baked in an oven at 170 to 200deg.C for 13 to 17min. Also added is additionally one component selected from the group consisting of 10cc of water, 10g of green tea, 10g of thyme, 10g of rosemary, 10g of pine needle powder, 10g of laver, 10g of brown algae, 10g of green laver and 10g of laminaria.

Description

Manufacturing method of functional bread using herbal medicine, grains, fruits, nuts, vegetables, mushrooms, seafood, meat and herbs {omitted}

The present invention relates to a manufacturing method of functional bread using hot water extracts of Chinese herbal medicines Chongmyeongtang, Palmultang, Bojungikgitang, Sagunjatang, Saengmacsantang, Sipjeondaebotang, Hwanggitang, Ssanghwatang, Samultang, Guibitang hot water extracts, mixed grains, fruits, nuts, Vegetables, herbs, mushrooms, seafood, meat, herbs, characterized in that the production further comprising.

The present invention comprises the step of fermenting by mixing strong powder, brown rice flour, soybean powder, herbal extracts, water, yeast, salt, sugar, skim milk powder, eggs, butter, cooking oil and kneading; Dividing the fermented dough by circular conversion and then forming a medium fermentation; Degassing and shaping the dough for secondary fermentation; It characterized in that the step of preparing the dough by heating in the oven.

Crude, mung beans, sorghum, red beans, millet, corn, black rice, barley, grapes, apples, peaches, strawberries, citrus, pineapple, papaya, melon, kiwi, currant, jujube, chestnut, sweet potato, hawthorn, almond, Pine nuts, peanuts, banks, pecans, parsley, pumpkin, carrots, spinach, garlic, cabbage, celery, green tea, thyme, rosemary, pine needles, shiitake mushrooms, shiitake mushrooms, shiitake mushrooms, mushrooms, mushrooms, mushrooms Shiitake mushroom, seaweed, seaweed, seaweed, kelp, squid meat, shrimp meat, shellfish, mussel meat, bukeopo, rodent, squid, anchovy, whitebait, beef, pork, chicken, duck, fresh herbs, bracken, castor, sweet potato , Siraegi, maknamul, taro, characterized in that the production, including the additional branches.

Generally, strong powder, water, yeast, yeast food, salt, sugar, skim milk powder, margarine, shortening, butter, cooking oil is mixed and prepared after fermentation.

The present invention improves the level of food culture for functional foods, enhances taste buds, increases chronic diseases, aging, distrust of side effects of chemical synthesis products, new drugs, 20% cause severe side effects, FDA (US Food and Drug Administration) May 2002 The examiner acknowledged the seriousness of the "drug side effect". The desperate idea that the chemical synthetic drug called new drug should not neglect the side effects caused to the human body is necessary. Therefore, the development of functional bread using herbal extracts was necessary.

The present invention has a functional bread containing herbal medicine hot water extract as a food in daily life, thereby preventing cancer, improving memory, improving physical strength, and preventing diseases.

The present invention uses the Chongmyeongtang, Palmultang, Bojungikgitang, Sagunjatang, Saengmacangtang, Sipjeondaebotang, Hwanggitang, Ssanghwatang, Samultang, Guibitang hot water extract and grains, fruits, nuts, vegetables, herbs, mushrooms, seafood, meat, herbs It relates to a method for producing functional bread.

900g strong powder, brown rice powder 100g, soybean powder 5g, medicinal herb extract 300㏄, water 310㏄, yeast 13g, salt 10g, sugar 63g, skim milk powder 35g, egg 80g After mixing, add 15 g of butter and 60 ㏄ of cooking oil and mix for 2 stages 7 minutes.

Fermentation time can be changed within a substantial range in the present invention, the step of fermentation for 1 hour at the primary fermentation temperature of 27 ℃, humidity 75%; Dividing the dough into 60 g each, and then crushing it, and then molding and resting for 15 minutes at room temperature to middle fermentation; The dough was removed after the cut and molded to ferment for 1 hour at a secondary fermentation temperature of 35 ℃ to 38 ℃ humidity 75%; The dough is baked in an oven at 170 ° C. to 200 ° C. for 13 minutes to 17 minutes.

The dough is characterized in that the steaming for 15 to 20 minutes at a cooking temperature of 100 ℃ to 120 ℃.

Generally, strong powder, water, yeast, yeast food, salt, sugar, skim milk powder, margarine, shortening, butter, cooking oil is mixed and prepared after fermentation.

Hereinafter, the present invention will be described in detail with reference to Comparative Examples and Examples as follows.

Comparative Example

Mix 1400g of strong powder, 840 물 of water, 39g of yeast, 1.3g of yeast food, 28g of salt, 210g of sugar, 39g of skim milk powder, and 120g of egg, mix for 2 ~ 3 minutes, then add 39g of margarine and 43g of butter. Mixing; Fermentation for 50 minutes at the primary fermentation temperature of 27 ℃, humidity 80%; Dividing the dough by 45 g each and then molding the mixture for 10 minutes at room temperature for fermentation; Degassing the dough and then molding and fermenting at a secondary fermentation temperature of 35 ° C. to 42 ° C. for 60 minutes at a humidity of 85%; Prepared by baking in an oven at 210 ° C. for 13-16 minutes.

Example

First step: pretreatment of raw materials

Crude, green beans, sorghum, red beans, millet, corn, black rice, barley, pine needles, green tea, and garlic are made from powder.

Seaweed, seaweed, seaweed, kelp, thyme and rosemary are cut into 2mm long and 2mm long.

Raisins, dates, chestnuts, sweet potatoes, hodo, almonds, pine nuts and peanuts are peeled and sliced into slices.

Ginkgo peel in boiling water with 2 g of salt for 1 minute.

Pumpkin, carrot, spinach, cabbage, celery and parsley are cut into 3 mm thick and 4 mm long.

Grapes, apples, peaches, strawberries, citrus, pineapple, papaya, melon, kiwi are cut into 5mm long and 5mm long after removing seeds.

Cuttlefish meat, shrimp meat, shellfish, mussel meat, bukeopo, rato, squid, anchovy, whitefish, and taste meat are cut into 4mm long and 4mm long.

Shiitake mushrooms, shiitake mushrooms, oyster mushrooms, matsutake mushrooms, mushroom mushrooms, matsutake mushrooms, shiitake mushrooms, and shiitake mushrooms are boiled in boiling water to remove moisture, and then sliced into 4 mm wide and 4 mm long and then sesame oil, minced garlic, salt, It is prepared by adding.

Beef, pork, chicken, duck meat is ground and prepared by roasting soy sauce, sugar, minced garlic, minced green onion, ginger juice, sesame oil, sesame salt, pepper.

Sprouts, bracken, castor, sweet potato sprouts, siraegi, maknamul, taro stalks, eggplant sprouts are cut into 4mm long and 4mm long and then roasted with sesame oil, sesame salt and salt.

Second Process: Manufacturing Method of Herbal Medicine Extract

Chinese herbal medicine should be used after drying naturally or hot air.

The method of decoction of Chinese medicine is put 3,000㏄ of water at 100 ° C. and boil at high heat. Then, 100 g of Chinese herbal medicine is put, and decoction is performed at 60 ° C. to 80 ° C. for 1 hour at low heat.

Chongmyung-tang: Ginseng 6g, Angelica 9.2g, Baeksinsin 33g, Base 33g, 8 jujube, Licorice 9.2g, Ginger is prepared by mixing three.

Palmultang: Ginseng 7.3g, Baekbokyeong 10.3g, Cheonggung 10.3g, Angelica 10.3g, Peony 10.3g, Sukji sulfur 10.3g, Baekchul 10.3g, Astragalus 10.3g, Broiler 10.3g, Licorice 10.3g.

Bojungikgi-tang: Ginseng 8g, Angelica 12g, Astragalus 25g, Baekchul 25g, Siho 6g, Dermis 12g, Licorice 12g is prepared by mixing.

Sagunjatang: ginseng 13g, Baekbokyeong 29g, licorice 29g, Baekchul 29g is prepared by mixing.

Saengmaektang: ginseng 10g, Schisandra chinensis 19g, Macmundong 19g, Astragalus 36g, licorice 19 is prepared by mixing.

Sipjeondaebotang: Ginseng 9g, Baekbokyeong 9.2g, Cheongung 9.2g, Sukjihwang 9.2g, Baekchul 9.2g, Astragalus 9g, Broiler 9g, Licorice 9.2g, Baekjak 9.2g, Angelica 9.2g, Jujube, 5 ginger Manufacture.

Hwanggi-tang: Ginseng 2g, Schisandra chinensis 17g, Sukjihwang 17g, Baekjak 17g, Astragalus 17g, Mcmundong 17g, Astronomical Dong 2g, Jujube 6, Ginger 5g, Licorice 2g.

Ssanghwatang: Angelica 10.8g, Cheongung 10.8g, Astragalus 10.8g, Sukjihwang 10.8g, Peony 27g, Cinnamon 8g, Licorice 8g, 6 ginger, 5 jujube.

Samultang: 25g of Cheongunggung, Angelica 25g, 25g of Sookji sulfur, 25g of Baekjak is prepared.

Guibi-tang: Ginseng 7g, Baeksincin 16g, Angelica 16g, Astragalus 16g, Longan meat 16g, Baekchul 10g, Base 16g, Licorice 4g is prepared by mixing.

Chinese herbal medicine hot water extract prepared as described above has anti-cancer effect, memory enhancement, systemic tonic blood action, health digestion, forgetfulness, blood circulation, chronic gastritis, bronchitis, colitis, tuberculosis disease, menstrual relief.

Example 1:

900g strong powder, 100g brown rice powder, 5g soybean powder, 300㏄ of medicinal herb extract (including one selected from the group consisting of Chongmyeongtang, Palmultang, Bojungikgitang, Sagunjatang, Saengmaektangtang, Sipjeondaebotang, Hwanggitang, Ssanghwatang, Samultang, and Guibitang) , 310 g of water, 13 g of yeast, 10 g of salt, 63 g of sugar, 35 g of skim milk powder, 80 g of egg, 15 g of butter, 60 g of cooking oil.

Example 2:

In Example 1, the strong powder 900g, brown rice powder 100g, soybean powder 5g, medicinal herb extract 300㏄ (Chongmyeongtang, Palmultang, Bojungikgitang, Sagunjatang, Saengmacsantang, Sukjeondaebotang, Hwanggitang, Ssanghwatang, Samultang, Guibitang Water) 310g, yeast 13g, yeast 13g, salt 10g, sugar 63g, skim milk powder 35g, 80g egg, 15g butter, 60g cooking oil, 10g water and 10g green tea, 10g thyme, 10g rosemary 10g, seaweed 10g, seaweed 10g, green sea 10g, seaweed 10g, garlic powder 10g, the production method characterized in that it further comprises one selected from the group consisting of.

Example 3:

The mixture of Example 1 further comprises one selected from the group consisting of 5 g of water and 15 g of crude, 15 g of mung beans, 15 g of sorghum, 15 g of red beans, 15 g of millet, 15 g of corn, 15 g of black rice, and 15 g of barley. Manufacturing method.

Example 4:

The mixture of Example 2, characterized in that it further comprises one selected from the group consisting of 5 g of water and 15 g of crude, 15 g of mung beans, 15 g of sorghum, red beans 15 g, millet 15 g, corn 15 g, black rice 15 g, barley 15 g Manufacturing method.

Example 5:

13 g of grapes, 13 g of pineapple, 13 g of papaya, 13 g of melon, 13 g of kiwi, and 13 g of raisins in the mixture of Example 1 above.

Example 6:

13 g of grapes, 13 g of pineapple, 13 g of papaya, 13 g of melon, 13 g of kiwi, and 13 g of raisins in the mixture of Example 2 above.

Example 7:

16 g of chestnut, 16 g of sweet potato, 16 g of almonds, 16 g of peanuts, and 16 g of pecans are added to the mixture of Example 1 above.

Example 8:

16 g of chestnut, 16 g of sweet potatoes, 16 g of almonds, 16 g of peanuts, and 16 g of pecans in the mixture of Example 2 above.

Example 9:

The method of claim 1, further comprising 26g pumpkin, 26g carrot, 26g cabbage in the mixture of Example 1.

Example 10

The method of claim 2, further comprising 26g pumpkin, 26g carrot, 26g cabbage to the mixture of Example 2.

Example 11:

12 g, shiitake mushroom 12g, oyster mushroom 12g, matsutake mushroom 12g, matsutake mushroom 12g, soybean mushroom 12g, and shiitake mushroom 12g in the mixture of Example 1 above.

Example 12:

12 g, shiitake mushroom 12g, oyster mushroom 12g, matsutake mushroom 12g, mushroom mushroom 12g, soybean mushroom 12g, shiitake mushroom 12g to the mixture of Example 2 above.

Example 13:

1 g, fern 10g, castor 10g, sweet potato 10g, siraegi 10g, maknamul 10g, taro 10g, 10g eggplant sprouts to the mixture of Example 1 above.

Example 14

10g, fern 10g, castor 10g, sweet potato sprout 10g, siraegi 10g, maknamul 10g, taro 10g, 10g eggplant sprouts to the mixture of Example 2 above.

Example 15:

In the mixture of Example 1, grape 80g, apple 80g, peach 80g, strawberry 80g, citrus 80g, pineapple 80g, papaya 80g, melon 80g, kiwi 80g, raisins 80g, jujube 80g, chestnut 80g, sweet potato 80g, hodo 80g, Fern 80g, Castor 80g, Almond 80g, Pine Nut 80g, Peanut 80g, Ginkgo 80g, Pecan 80g, Parsley 80g, Pumpkin 80g, Carrot 80g, Spinach 80g, Garlic 80g, Cabbage 80g, Celery 80g, Shiitake Mushroom 80g, Sage Mushroom 80g, Oyster mushroom 80g, matsutake mushroom 80g, mushroom mushroom 80g, soybean mushroom 80g, oyster mushroom 80g, shiitake mushroom 80g, squid meat 80g, shrimp meat 80g, clam meat 80g, mussel meat 80g, bukeopo 80g, mussel 80g, squid 80g, anchovy 80g, Whitefish 80g, Beef 80g, Pork 80g, Chicken 80g, Duck 80g, Sprouts 80g, Fern 80g, Castor 80g, Sweet Potato Soup 80g, Sirae 80g, Mengnaeng 80g, Taro 80g, Eggplant Sprout 80g From it characterized in that it further comprises the production by the selected thing.

As described above, the present invention is the addition of herbal extracts to enhance the functionality and enhance the quality of the bread, diversification, cancer prevention, memory enhancement, healthy stomach digestion, systemic tonic blood action, nervous palpitations, gastritis, prevention of diseases Functional bread made by adding effective herbal medicines will be consumed as food in daily life, thus contributing to the increase of national stamina, globalization, and farmers' farm income.

Claims (10)

900g strong powder, brown rice powder 100g, soybean powder 5g, medicinal herb extract 300㏄, water 310㏄, yeast 13g, salt 10g, sugar 63g, skim milk powder 35g, egg 80g After mixing, 15 g of butter and 60 식 of cooking oil were added to mix for two stages of 7 minutes, followed by fermentation for 1 hour at a primary fermentation temperature of 27 ° C. and a humidity of 75%; Dividing the dough into 60 g each, and then crushing it, and then molding and resting for 15 minutes at room temperature to middle fermentation; The dough is removed after the cut and molded to ferment for 1 hour at a secondary fermentation temperature of 35 ℃ to 38 ℃, humidity 75%; The dough is baked in an oven at 170 ° C. to 200 ° C. for 13 minutes to 17 minutes. The dough is characterized in that the step of steaming for 15 to 20 minutes at a cooking temperature of 100 ℃ to 120 ℃. According to claim 1, Chongmyeongtang, Palmultang, Bojungikgitang, Sagunjatang, Saengmaektang, Sipjeondaebotang, Hwanggitang, Ssanghwatang, Samultang, Guibintang, characterized in that it comprises one selected from the group consisting of. The method according to claim 1, further comprising one selected from the group consisting of 10 g of water, 10 g of green tea, 10 g of thyme, 10 g of rosemary, 10 g of seaweed, 10 g of seaweed, 10 g of seaweed, 10 g of green seaweed, and 10 g of kelp. . According to any one of claims 1 to 3, one selected from the group consisting of 5 g of water and 15 g of crude, 15 g of mung beans, 15 g of sorghum, 15 g of red beans, 15 g of millet, 15 g of corn, 15 g of black rice, and 15 g of barley is added. Manufacturing method characterized in that it comprises a. The method according to any one of claims 1 to 3, further comprising grape 5g, pineapple 5g, papaya 5g, melon 5g, kiwi 5g, raisins 5g. The method according to any one of claims 1 to 3, further comprising 5 g of chestnut, 5 g of sweet potato, 5 g of almond, 5 g of peanut, and 5 g of pecan. The production method according to any one of claims 1 to 3, further comprising 8 g of pumpkin, 8 g of carrot, and 8 g of cabbage. According to any one of claims 1 to 3, 3 g shiitake mushrooms, 3 g mushrooms, 3 g mushrooms, 3 g mushrooms, 3 g mushrooms, 3 g mushrooms, 3 g mushrooms, 3 g mushrooms, 3 g mushrooms Manufacturing method. The method according to any one of claims 1 to 3, further comprising 3 g of chopped greens, 3 g of fern, 3 g of castor seed, 3 g of sweet potato sprout, 3 g of siraegi, 3 g of mung bean sprouts, 3 g of tarodae, and 3 g of eggplant sprouts. . According to claim 1, grapes, apples, peaches, strawberries, citrus, pineapples, papaya, melon, kiwi, raisins, jujube, chestnuts, sweet potatoes, hawthorn, almonds, pine nuts, peanuts, ginkgo, pecans, parsley, pumpkin, carrots, spinach, Garlic, cabbage, celery, shiitake, shiitake mushrooms, oyster mushrooms, matsutake mushrooms, mushroom mushrooms, shiitake mushrooms, shiitake mushrooms, cuttlefish meat, shrimp meat, clam meat, mussel meat, bukeopo, rodent, squid, anchovy, whitefish, beef Pork, chicken, duck, chopsticks, bracken, castor, sweet potato shoots, siraegi, maknae, taro, eggplants, characterized in that the production further comprises one selected from the group consisting of.