KR20050088892A - Method of manufacture bread using soybean oil cake - Google Patents

Method of manufacture bread using soybean oil cake Download PDF

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KR20050088892A
KR20050088892A KR1020040015235A KR20040015235A KR20050088892A KR 20050088892 A KR20050088892 A KR 20050088892A KR 1020040015235 A KR1020040015235 A KR 1020040015235A KR 20040015235 A KR20040015235 A KR 20040015235A KR 20050088892 A KR20050088892 A KR 20050088892A
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soybean meal
bread
weight
functional
present
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석 봉 최
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석 봉 최
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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
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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
    • A21D13/00—Finished or partly finished bakery products
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/34—Animal 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
    • 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
    • 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
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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
    • A21D8/02—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
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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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
    • C12N1/14—Fungi; Culture media therefor
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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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
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/145—Fungal isolates
    • 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
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/66—Aspergillus

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Abstract

본 발명은 두부 생산 후 부산물로 남는 대두박을 주원료로 하고 여기에 청국장을 만드는 바실러스속 균주나 된장을 만드는 균주인 아스퍼질러스속 혹은 모나커스속과 같은 박테리아를 첨가하여 발효 공정을 거쳐서 발효 조성물을 만든 다음 이 조성물을 이용하여 기능성 빵을 제조하는 방법을 제안한다.In the present invention, the soybean meal remaining as a by-product after tofu production is made as a main raw material, and a fermentation composition is made through a fermentation process by adding a bacterium such as Bacillus genus or Cheonggukjang or Aspergillus genus or Monarchus genus. Using this composition, a method of producing functional bread is proposed.

Description

대두박을 이용한 기능성 빵 및 그 제조방법{method of manufacture bread using soybean oil cake}Functional bread using soybean meal and its manufacturing method {method of manufacture bread using soybean oil cake}

본 발명은 기능성 빵의 제조방법에 관한 것으로서, 보다 상세하게는 두부 생산 후 부산물로 남는 대두박을 주원료로 사용하는 기능성 빵 및 그 제조방법에 관한 것이다.The present invention relates to a method of manufacturing functional bread, and more particularly, to a functional bread using a soybean meal remaining as a by-product after tofu production as a main raw material and a method of manufacturing the same.

잘 알려진 바와 같이, 빵은 밀가루 혹은 그외 곡물에 이스트, 소금, 물 등을 가해 반죽을 만든 후 이를 발효시켜 구운 음식으로서, 그 곡물이 갖고 있는 특성과 유전적 성격을 현실화시켜 인류 식량의 기초로 삼고자 하는 전통적 가공식품이라 할 수 있다.As is well known, bread is a food made by adding yeast, salt, and water to flour or other grains, and then fermenting it, making it the basis of human food by realizing its characteristics and genetics. It can be called traditional processed food.

이러한 빵은 반죽의 성질, 제법, 형태 등의 차이에 따라 다양하게 분류할 수 있으나, 일반적으로는 요리의 보완식품 또는 주식으로 사용되는 빵인 식빵(일반식빵, 바게뜨, 하드 롤), 설탕이나 유지를 많이 넣어 만든 빵인 과자빵(앙금빵, 크림빵, 스위트 롤, 크라상, 페스트리), 스팀에 찌거나 튀기는 등 만드는 방법이 특이한 빵인 특수빵(러스크, 찜빵, 크로켓, 베이글) 및 각종 부식을 조합한 빵인 조리빵(샌드위치, 피자, 햄버거, 카레빵)으로 나뉜다.These breads can be classified in various ways according to the nature of the dough, recipe, form, etc., but breads (general breads, baguettes, hard rolls), sugars or fats and fats, which are generally used as supplements or staple foods in cooking, It is a bread that combines various kinds of breads (rusk, steamed buns, croquettes, bagels), and special breads that have a special method of making breads such as buns, cream buns, sweet rolls, croissants and pastries. It is divided into cooked bread (sandwich, pizza, hamburger, curry bread).

한편, 두부 생산 후 부산물로 남는 대두박(또는 두부비지: 이하 "대두박"이라 함)은 주로 가축 사료로 이용되고 있는 실정이며, 최근 영양분석에 의하면 상기 대두박은 인체 건강에 아주 유용한 성분을 많이 함유하고 있는 것으로 학계에 보고되고 있다.On the other hand, soybean meal (or tofu busy: soybean meal), which remains as a by-product after tofu production, is mainly used as a livestock feed, and according to recent nutritional analysis, the soybean meal contains many very useful ingredients for human health. It is reported to academia.

즉, 상기 대두박에는 우수한 식물 섬유질이 다량으로 함유되어 있으며 콩껍질에는 건강에 도움이 되는 발아의 핵심인 콩눈과 이소플라본과 기타 유기질 영양소가 많이 존재하고 있다.That is, the soybean meal contains a large amount of excellent plant fiber, and soybean hulls contain soybeans, isoflavones and other organic nutrients, which are key to germination, which are beneficial to health.

이러한 대두박은 현재까지 콩비지로 혹은 청국장처럼 발효시켜 찌개로 만들어 섭취하고 있으나 빵 제조에는 유일무일할 뿐만 아니라 대두박을 이용해 건강 기능식품으로 이용할 수 없었다.These soybean meals are fermented as soybean curd or Cheonggukjang and made of stew, but they are not only used to make bread but also can not be used as health functional foods using soybean meal.

이에 따라 본 발명자는 상기한 바와 같은 빵에 기능성을 부여하고자 두부 생산 후 부산물로 남는 대두박을 주원료로 사용하여 빵을 제조하는 방법을 각고의 노력 끝에 개발하여 마침내 대두박을 이용한 기능성 빵을 만들게 되었다.Accordingly, the present inventors have developed a method of manufacturing bread using soybean meal, which remains as a by-product after tofu production, as a main ingredient in order to impart functionality to the bread as described above, and finally made functional bread using soybean meal.

따라서 본 발명의 목적은 두부를 생산하고 대량으로 남는 부산물인 대두박을 이용하고 두피(또는 콩껍질)에 존재할 수 있는 농약 성분을 청국장이나 된장 제조에 이용되는 바실러스속이나 아스퍼질러스속 등의 균주를 이용하여 대두박을 발효시켜 농약 등 화학성분을 효소 분해하여 만들어진 조성물로 건강과 변비에 효능이 있는 기능성 빵 및 상기 빵을 제조하는 방법을 제공함에 있다.Therefore, an object of the present invention is to produce tofu using soybean meal as a by-product that remains in large quantities, and the pesticide components that may be present in the scalp (or soybean skin) using strains such as Bacillus or Aspergillus, which are used for the production of Cheonggukjang or Doenjang. By fermenting soybean meal to a composition made by enzymatically decomposing chemical components such as pesticides to provide a functional bread and a method for producing the bread effective in health and constipation.

또한 본 발명의 다른 목적은 대두박을 주원료로 사용하므로 빵 제조시 생산비를 낮추고 식빵의 새로운 풍미를 제공하여 많은 사람들의 건강에 도움을 줄 수 있는 대두박을 이용한 기능성 빵 및 그 제조방법을 제공함에 있다.In addition, another object of the present invention is to use a soybean meal as a main raw material to lower the production cost during the production of bread and to provide a new flavor of bread to provide a functional bread using soybean meal that can help the health of many people and its manufacturing method.

이하 본 발명에 따른 바람직한 실시 예를 상세히 설명하면 다음과 같다.Hereinafter, a preferred embodiment according to the present invention will be described in detail.

한편, 이하에서 설명되는 본 발명의 바람직한 실시 예들은 본 발명의 기술적 범위를 한정하려는 것은 아니며 본 발명이 속한 기술분야에서 통상의 지식을 가진자에게 본 발명을 보다 명확하고 용이하게 설명하려고 하는 것이다.On the other hand, the preferred embodiments of the present invention described below are not intended to limit the technical scope of the present invention, it is intended to explain the present invention more clearly and easily to those skilled in the art.

우선 본 발명에서는 두부 생산 후 부산물로 남는 대두박을 주원료로 하고 여기에 청국장을 만드는 바실러스속(Bacillus) 균주나 된장을 만드는 균주인 아스퍼질러스속(Aspergillus) 혹은 모나커스속과 같은 박테리아를 첨가하여 발효 공정을 거쳐서 발효 조성물을 만든 다음 이 조성물을 이용하여 기능성 빵을 제조하는 방법을 제안하고자 한다.First, in the present invention, the soybean meal remaining as a by-product after tofu production is added as a main raw material, and a bacterium such as Bacillus strain, which makes Cheonggukjang, or Aspergillus, Monascus, which is a strain that makes miso, is added to the fermentation process. After making a fermentation composition through the present invention to propose a method for producing a functional bread using the composition.

또한 본 발명에서는 위와같이 대두박을 증기로 멸균 처리한 후 배양기에 넣고 접종시켜 일정한 최적온도를 유지하여 14시간 동안 발효시키므로서 청국장처럼 풍미가 생기고 혹시 두피(또는 콩껍질)에 존재할지도 모르는 농약성분을 발효균주에 의해 효소 분해시켜 농약에 의한 인체 피해를 최대한 예방하였다.In the present invention, the soybean meal sterilized with steam as described above, put into the incubator and inoculated to ferment for 14 hours by maintaining a constant optimum temperature, so that the flavor is produced like Cheonggukjang and may be present in the scalp (or bean skin) Enzymatic degradation by fermentation strains prevented human damage caused by pesticides.

또한 본 발명에서는 균주에 의해 단백질과 섬유소를 분해하여 다량의 유기산과 아미노산 등 특이 영양소가 만들어지게 되고 이에 따라 변비를 비롯한 인체에 유익한 영양소를 섭취할 수 있도록 하고, 상기 재료와 조화되어 영양과 빵의 특유한 풍미가 생겨나며 건강에 도움이 되는 새로운 기호식품을 만들었다.In addition, in the present invention, a large amount of specific nutrients such as organic acids and amino acids are made by decomposing proteins and cellulose by strains, and thus, nutrients, including constipation, can be ingested, and in harmony with the above ingredients, It has a unique flavor and made a new favorite food that is good for health.

이하 본 발명의 바람직한 실시 예에 의거 상세히 설명하겠는 바, 상기 본 발명이 실시예에 의해 한정되는 것은 아니다.Hereinafter will be described in detail based on the preferred embodiment of the present invention, the present invention is not limited by the embodiment.

[실시예 1] Example 1

우선 대두박을 증기로 80℃이상 열탕 처리하여 멸균시킨 후, 상기 멸균된 대두박의 온도가 40℃가 될 때 상기 대두박을 배양기에 넣고 바실러스속이나 아스퍼질러스속 또는 모나스커스속 중에서 선택된 하나의 균주를 접종하여 잘 섞은 후, 상기 배양기의 온도를 37∼42℃로 보온 유지하면서 14시간 동안 배양하였다.(이하 "제 1과정"이라 함)First, soybean meal is sterilized by boiling water at 80 ° C. or higher with steam, and when the sterilized soybean meal has a temperature of 40 ° C., the soybean meal is placed in an incubator and inoculated with one strain selected from Bacillus, Aspergillus or Monascus. After mixing well, the incubator was incubated for 14 hours while keeping the temperature at 37-42 ° C. (hereinafter referred to as “first process”).

이후, 전술한 제1 과정을 거친 대두박 40중량%와 소맥분 30중량%, 건강에 도움이 되는 약용채소인 명일초 분말 10중량%, 탈지 또는 전지 분유 7중량%, 홍차 추출액 5중량% 및 당류 7중량%, 그리고 통상의 빵 제조시 첨가되는 기타 첨가물 1중량%를 혼합하여 기능성 빵을 제조하였다.Thereafter, 40% by weight of the soybean meal and 30% by weight of wheat flour, 10% by weight of medicinal vegetable Myeongilcho, conducive to health, 7% by weight of skim or whole milk powder, 5% by weight of black tea extract and 7% of sugar %, And 1% by weight of other additives added in conventional bread making were made functional bread.

이때, 본 발명에서는 상기 명일초 분말 대신에 녹색 야채잎 분말또는 케일 분말을 사용할 수 있다. 또한 본 발명에서는 일반적으로 사용되고 있는 설탕 등의 당류를 사용할 수도 있지만 올리고당과 물엿 및 감초를 혼합한 당류를 사용하는 것이 가장 바람직하다.In this case, the green vegetable leaf powder or kale powder may be used in place of the Mt. In the present invention, sugars such as sugar, which are generally used, may be used, but it is most preferable to use sugars obtained by mixing oligosaccharides, syrup and licorice.

[실시예 2] Example 2

우선 대두박을 증기로 80℃이상 열탕 처리하여 멸균시킨 후, 상기 멸균된 대두박의 온도가 40℃가 될 때 상기 대두박을 배양기에 넣고 바실러스속이나 아스퍼질러스속 또는 모나스커스속 중에서 선택된 하나의 균주를 접종하여 잘 섞은 후, 상기 배양기의 온도를 37∼42℃로 보온 유지하면서 44시간 동안 배양하였다.First, soybean meal is sterilized by boiling water at 80 ° C. or higher with steam, and when the sterilized soybean meal has a temperature of 40 ° C., the soybean meal is placed in an incubator and inoculated with one strain selected from Bacillus, Aspergillus or Monascus. After mixing well, the culture was maintained for 44 hours while maintaining the temperature of the incubator at 37 ~ 42 ℃.

이후 소맥분 30중량%, 명일초 분말 10중량%, 탈지 또는 전지 분유 7중량%, 홍차 추출액 5중량% 및 당류 7중량%, 그리고 통상의 빵 제조시 첨가되는 기타 첨가물 1중량%를 넣고 다시 32∼35℃의 온도에서 가열하여 온도배양기에 넣고 따로 효모균을 배양하여 통기성을 충분히 유지하면서 16시간 동안 발효시켜 완성하였다.Then add 30% by weight wheat flour, 10% by weight Myeongilcho powder, 7% by weight skim or whole milk powder, 5% by weight black tea extract and 7% by weight sugar, and 1% by weight of other additives added in the manufacture of ordinary bread, and again 32-35 Heated at a temperature of ℃ put in a temperature incubator and cultured separately yeast was completed by fermentation for 16 hours while maintaining sufficient breathability.

이것은 빵이 잘 부풀어서 폭신폭신한 부드러운 빵을 제조하기 위함이고, 이것을 전술한 대두박 발효 조성물 40중량%와 함께 투입하여 골고루 혼합한 다음, 2시간 동안 방치한 후, 가스나 전기 오븐기에 넣어 기존의 제법으로 기능성 빵 또는 식빵을 제조하였다.This is to produce a soft bread soft swelling bread, it is added together with 40% by weight of the soybean meal fermentation composition described above, evenly mixed, left for 2 hours, and then put in a gas or electric oven to prepare a conventional To prepare a functional bread or bread.

한편 본 발명의 실시예 1과 실시예 2에서는 대두박을 주원료로 하고 여기에 기타 첨가물을 혼합하여 빵을 제조하였지만, 필요에 따라 상기 대두박 중량 대비 쌀겨 10∼50중량%를 혼합하여 빵을 제조할 수 있으며, 이는 빵의 영양강화와 색 다른 풍미를 구현하기 위함이다. 또한 본 발명에서는 아몬드나 호두를 첨가할 수도 있다.Meanwhile, in Examples 1 and 2 of the present invention, bread was prepared by mixing soybean meal as the main raw material and other additives thereto, but bread may be prepared by mixing 10-50 wt% of rice bran relative to the weight of soybean meal as needed. This is to enhance the nutrition of bread and to realize a different flavor. In the present invention, almonds or walnuts can also be added.

이상으로 살펴본 바와 같이, 본 발명의 기능성 빵 제조시 사용되는 대두박은 건강과 변비에 효능이 있는 식물성 섬유가 다량으로 함유되어 있고 또한 콩껍질에 존재할 수도 있는 농약성분을 발효균주에 의해 분해하므로서 인체에 전혀 피해가 없는 장점이 있다.As described above, the soybean meal used in the production of the functional bread of the present invention contains a large amount of vegetable fiber, which is effective for health and constipation, and decomposes a pesticide component that may be present in the bean skin by fermentation strains. There is no harm at all.

또한 본 발명은 발효공정을 통해서 청국장이나 된장처럼 균주에 의해 효소가 대장에 유익한 많은 유기산과 점액질 및 아미노산 등으로 분해, 생성되어 변비에 효과가 뛰어난 이점이 있다.In addition, the present invention has the advantage of excellent effect on constipation as the enzyme is decomposed into a lot of organic acids and mucous and amino acids beneficial to the large intestine by the strain, such as Cheonggukjang or Doenjang through the fermentation process.

또한 본 발명은 상기 발효공정을 통해 생성되는 조성물을 이용하여 빵을 제조하기 때문에 잡균의 번식을 억제할 수 있으며 또한 기존의 빵보다 저장성이 좋아져 방부제 같은 첨가물을 넣지 않아도 되며, 그리고 된장처럼 구수한 맛의 빵을 소비자들에게 제공할 수 있는 상승적인 효과가 있다.In addition, the present invention can be produced by using the composition produced through the fermentation process to suppress the propagation of various bacteria because the bread is produced, and also the shelf life is better than the conventional bread does not need to add additives such as preservatives, and taste of the taste like miso There is a synergistic effect of providing bread to consumers.

Claims (5)

두부 생산 후 부산물로 남는 대두박을 증기로 멸균시킨 다음, 이를 배양기에 넣고, 바실러스속이나 아스퍼질러스속 또는 모나커스속 중에서 선택된 하나의 균주를 접종한 후, 이를 37∼42℃로 유지하면서 발효시킨 다음, 이를 통상의 빵 제조시에 첨가하여 기능성 빵을 제조함을 특징으로 하는 대두박을 이용한 기능성 빵의 제조방법.After tofu production, the soybean meal remaining as a by-product is sterilized by steam, and then put into a incubator, inoculated with one strain selected from Bacillus, Aspergillus or Monarchus, and then fermented while maintaining at 37-42 ° C. The method for producing a functional bread using soybean meal, characterized in that the production of functional bread by adding it during normal bread production. 제1항에 있어서,The method of claim 1, 상기 대두박 30∼50중량%와 소맥분 또는 곡물분 20∼40중량%, 약용채소 5∼15중량%, 분유 2∼12중량% 및 홍차 추출액 2∼8중량%, 그리고 당류 2∼12중량%를 배합하여 기능성 빵을 제조함을 특징으로 하는 대두박을 이용한 기능성 빵의 제조방법.30 to 50% by weight of soybean meal, 20 to 40% by weight of wheat flour or grains, 5 to 15% by weight of medicinal vegetables, 2 to 12% by weight of milk powder, 2 to 8% by weight of black tea extract, and 2 to 12% by weight of sugar Method for producing a functional bread using soybean meal, characterized in that for producing a functional bread. 제2항에 있어서,The method of claim 2, 상기 약용채소는 명일초 또는 녹색 야채잎 분말 또는 케일 분말임을 특징으로 하는 대두박을 이용한 기능성 빵의 제조방법.The medicinal vegetable is a manufacturing method of functional bread using soybean meal, characterized in that Myeongilcho or green vegetable leaf powder or kale powder. 제2항에 있어서,The method of claim 2, 상기 대두박 중량 대비 10∼50중량%의 쌀겨를 혼합함을 특징으로 하는 대두박을 이용한 기능성 빵의 제조방법.Method for producing a functional bread using soybean meal, characterized in that for mixing the rice bran of 10 to 50% by weight relative to the weight of the soybean meal. 대두박을 발효시켜 만들어진 빵.Bread made by fermenting soybean meal.
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100710414B1 (en) * 2005-01-31 2007-04-24 (주)송정원 doughnuts made of bean-curd and method for producing the same
CN104522122A (en) * 2014-12-24 2015-04-22 安阳工学院 Bean curd and soybean milk cake and making method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100710414B1 (en) * 2005-01-31 2007-04-24 (주)송정원 doughnuts made of bean-curd and method for producing the same
CN104522122A (en) * 2014-12-24 2015-04-22 安阳工学院 Bean curd and soybean milk cake and making method thereof

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