KR20050107550A - Bread composition comprising fermented soybean and manufacturing method thereof - Google Patents

Abstract

The present invention particularly fermented soybean known to be excellent in anticancer action, that is, after fermenting soybean powder, powdered fermented soybean powder as one of its main ingredients, kneaded together with flour and other edibles, fermented, baked and eaten The present invention relates to a bread composition comprising fermented soybeans formulated into bread and a method for producing the same, based on 400 parts by weight of flour, 9 to 70 parts by weight of fermented soybean powder, 12 to 15 parts by weight of yeast, and 8 to 10 parts by weight of salt. Parts, 40 to 48 parts by weight of sugar, 40 to 50 parts by weight of eggs, 65 to 70 parts by weight of butter, 160 to 170 parts by weight of milk and 65 to 75 parts by weight of water to obtain a mixture, followed by kneading, molding, fermentation and calcining. It is characterized by being made.

Description

Bread composition comprising fermented soybeans and method for manufacturing the same {Bread composition comprising fermented soybean and manufacturing method

The present invention relates to a bread composition comprising fermented soybeans and a method of manufacturing the same. More specifically, the present invention particularly fermented fermented soybeans known to be excellent in anticancer action, that is, after fermenting soybean powder, the powdered fermented soybean powder as one of the main ingredients and kneaded together with flour and other edibles, and fermented After that, the present invention relates to a bread composition comprising fermented soybeans formulated into bake for baking and a method for producing the same.

Bread is one of the foods that have been developed and commercially used as one of the oldest foods in the West. Bread is widely used for stocks and snacks, especially because it has a low moisture content, has a certain size and shape, has various flavors, and can be eaten with other corrosive materials.

However, although conventional breads are evaluated to be somewhat superior in terms of taste and nutrition, it is no exaggeration to say that there is still much room for development for health-oriented, especially as functional foods.

In particular, flour, the main ingredient of bread, requires a lot of reinforcement in terms of functionality showing insufficient nutrients and specific pharmacological actions.

Meanwhile, the efficacy of fermented soybeans fermented with soybeans has been announced through experiments and research results at universities and research institutes at home and abroad, and Professor Kim Han-bok, a so-called fermented soybean (Chunggukjang) doctor, has written his book, Cheonggukjang Diet and In the Health Act (published by Human & Books), Cheonggukjang goes beyond simple foods and is a health food that has better efficacy than any drug.

Among the ingredients in fermented soybeans, they contain proteolytic enzymes that release blood clots in the blood, and they contain a component called genistein, which prevents and treats osteoporosis, and contains amino acids to prevent hypertension. Diabetes has been improved, and phytic acid has the function of preventing cell damage, which is also an anticancer substance.

The main soy ingredient is trypsin inhibitor. Trypsin plays a role in the proliferation of cancer cells. Trypsin inhibitors are known to inhibit the proliferation of cancer cells by inhibiting the action of trypsin. In addition, trypsin inhibitors are known to promote insulin secretion of the pancreas to help diabetic patients lacking insulin. Soybeans are soaked in water to create a white foam that contains saponin. Saponins are composed of sugars and lipids, which, like lecithin, are soluble in water and oil.

Saponins are known to have a function of absorbing excess fat components and cholesterol in the blood and excreting it out of the body. In addition, the sugar component of saponin is combined with bile acid, thereby lacking the bile acid required for lipolysis, so that the fat can be excreted in vitro without being degraded. Soy saponin is also known as an anticancer substance.

Most people know the efficacy of fermented soybeans through various reports such as broadcasts, and according to health-oriented trends, fermented soybeans are boiled in soups and eaten with rice, but this has a lot of trouble such as place restrictions. In addition, fermented soybeans are powdered to drink it with water, but this is not enough as a substitute for meals, too, it is not convenient to consume frequently.

Therefore, while eating a lot of soy or fermented soybeans is beneficial to health, but not so often in real life, it is very important to make enough intake of a variety of foods as possible.

An object of the present invention is to ferment fermented soybeans, that is, beans known to be excellent in anticancer activity, and then, after the powdered fermented soybean powder is used as one of the main ingredients, kneaded together with flour and other edibles, and fermented, The present invention provides a bread composition comprising a fermented soybean formulated into bread for easy baking and a method for producing the same.

Bread composition comprising fermented soybeans according to the present invention, based on 400 parts by weight of flour, 9 to 70 parts by weight of fermented soybean powder, 12 to 15 parts by weight of yeast, 8 to 10 parts by weight of salt, 40 to 48 parts by weight of sugar, 40 to 50 parts by weight of eggs, 65 to 70 parts by weight of butter, 160 to 170 parts by weight of milk and 65 to 75 parts by weight of water are further added to obtain a mixture, followed by kneading, molding, fermentation and firing.

The mixture may preferably further include 30 to 70 parts by weight, 30 to 70 parts by weight of walnuts and 25 to 45 parts by weight of pumpkin seeds, based on 400 parts by weight of the flour.

The mixture may preferably further comprise 65 to 75 parts by weight of leek juice based on 400 parts by weight of the flour.

In addition, the method for producing a bread composition comprising fermented soybeans according to the present invention, in the manufacture of bread, (1) soaking the beans for 10 to 18 hours, boiled for 1 to 2 hours, then boiled beans 37 to 37 Fermented soybean powder at 43 ° C. for 45 to 80 hours, followed by drying the fermented product and grinding to obtain fermented soybean powder; (2) Based on 400 parts by weight of flour, 9 to 70 parts by weight of the fermented soybean powder, 12 to 15 parts by weight of yeast, 8 to 10 parts by weight of salt, and 40 to 48 parts by weight of sugar are mixed, and the mixture is 400 parts by weight of flour. 40 to 50 parts by weight of eggs, 65 to 70 parts by weight of butter, 160 to 170 parts by weight of milk, and 65 to 75 parts by weight of water are added and mixed, followed by kneading for 10 to 20 minutes; (3) a first fermentation step of first fermenting the dough at 25 to 30 ° C. for 50 to 70 minutes; (4) a secondary fermentation step of removing the gas from the first fermented dough, molded into a suitable shape and size, and second fermentation at 25 to 30 ° C. for 30 to 50 minutes; And (5) a baking step of baking the second fermented dough at a temperature of 170 to 190 ° C for 25 to 35 minutes.

In the kneading step (2), the mixture may further include 65 to 75 parts by weight based on 400 parts by weight of the leek juice.

After the kneading step of (2), between the first fermentation step of (3) may further comprise a punching step of punching the dough obtained in the kneading step for 5 to 15 minutes to form a gluten.

30 to 70 parts by weight of boiled beans, 30 to 70 parts by weight of walnuts and 25 to 45 parts by weight of pumpkin seeds in the dough obtained in the kneading step of (2) before the first fermentation step of (3) You can include more wealth.

Hereinafter, the present invention will be described in detail with reference to specific examples.

Bread composition comprising fermented soybeans according to the present invention, based on 400 parts by weight of flour, 9 to 70 parts by weight of fermented soybean powder, 12 to 15 parts by weight of yeast, 8 to 10 parts by weight of salt, 40 to 48 parts by weight of sugar, 40 to 50 parts by weight of eggs, 65 to 70 parts by weight of butter, 160 to 170 parts by weight of milk and 65 to 75 parts by weight of water are further added to obtain a mixture, followed by kneading, molding, fermentation and firing. The fermented soybean powder is fermented soybeans, and then powdered to formulate into bread to make the fermented soybeans more edible for the purpose of fermented soybean's unique functionality, especially known anti-cancer effects and diabetes prevention and therapeutic functions It is kneaded together with flour in flour, and then fired to make bread. Fermented soybean powder does not become dough by itself, but it is kneaded together with the above-mentioned flour, fermented with yeast or the like and swelled, then baked to have a characteristic taste and aroma, soft as a bread, easy to eat and distinctive Can give a taste. In particular, in the fermentation of soybeans, the selected soybeans are washed by washing, soaking for 10 to 18 hours, boiling for 1 to 2 hours, and then fermenting the boiled beans at a temperature of 37 to 43 ° C for 45 to 80 hours. Can be. Microorganisms used for fermentation of soybeans at this time are microorganisms suspended in air or attached to straw, as in normal meju fermentation, and are commonly used in fermentation of soybeans. By fermentation of the effective soybean can be understood by those skilled in the art as well as extremely commercialized in the country. In the present invention, each of the components in the bread composition as described above and the mixing ratio thereof are selected by the present inventors by repeated experiments, the ratio being particularly suitable for the production of bread having excellent taste and aroma.

If it is out of the mixing ratio of the above range, there may be a problem that the sense of taste is lowered in the taste and aroma as shown in the accompanying comparative examples.

The mixture may preferably further include 30 to 70 parts by weight, 30 to 70 parts by weight of walnuts and 25 to 45 parts by weight of pumpkin seeds, based on 400 parts by weight of the flour. These edibles all function to enhance the taste and nutrition of the bread composition obtained according to the invention and the chewability of chewing. In particular, the walnut increases serum albumin, has a certain effect on cholesterol synthesis and oxidation and excretion, regulates cholesterol, plays a role as a neuro stabilizer, brain cell activation, hearing strengthening, etc. It is known as a food that is good for urinary diseases because it boosts kidney function. Therefore, the bread composition according to the present invention can be an excellent food for the food of the modern man who is interested in health by appropriately including them and reinforcing the functionality derived from these natural foods. In addition, it will be apparent to those skilled in the art that, in addition to the above-described decorative materials, ordinary nuts may be further included.

The mixture may preferably further comprise 65 to 75 parts by weight of leek juice based on 400 parts by weight of the flour. The leek juice can be used to squeeze the juice as it is raw leek, otherwise can be used to grind the raw leek in a mixer or the like. Leek contains a stimulating ingredient, allyl sulfide, which is a pungent taste, which helps digestion and strengthens the stomach.It contains a large amount of vitamin seeds, which is good for skin beauty, protects the intestines, and activates liver function. As a food known to give, it is one of the foods that have been widely used for precious spices and kimchi. In addition, as a folk remedies and diarrhea when dipping the leek in the miso soup and boiled, this is known to have a detoxification function, stop the bleeding, cleanse the intestines due to the function. In Chinese medicine, leek is called 'cube' and it has been used mainly to remove cold blood of people who are cold and help digestion. Leek is called 'guja' for various genitourinary diseases, premature ejaculation, oil well, and dream Has been used. The herbaceous wood is written to comfort the five intestines, especially the heart, to remove heat from the stomach, to strengthen the waist and knees, and to improve the fertility of men, to eliminate coldness in women, and to feel stuffy in the chest. It is said to be effective in solving the problem.

In addition, the method for producing a bread composition comprising fermented soybeans according to the present invention, in the manufacture of bread, (1) soaking the beans for 10 to 18 hours, boiled for 1 to 2 hours, then boiled beans 37 to 37 Fermented soybean powder at 43 ° C. for 45 to 80 hours, followed by drying the fermented product and grinding to obtain fermented soybean powder; (2) Based on 400 parts by weight of flour, 9 to 70 parts by weight of the fermented soybean powder, 12 to 15 parts by weight of yeast, 8 to 10 parts by weight of salt, and 40 to 48 parts by weight of sugar are mixed, and the mixture is 400 parts by weight of flour. 40 to 50 parts by weight of eggs, 65 to 70 parts by weight of butter, 160 to 170 parts by weight of milk, and 65 to 75 parts by weight of water are added and mixed, followed by kneading for 10 to 20 minutes; (3) a first fermentation step of first fermenting the dough at 25 to 30 ° C. for 50 to 70 minutes; (4) a secondary fermentation step of removing the gas from the first fermented dough, molded into a suitable shape and size, and second fermentation at 25 to 30 ° C. for 30 to 50 minutes; And (5) a baking step of baking the second fermented dough at a temperature of 170 to 190 ° C. for 25 to 35 minutes. Fermented soybean powder manufacturing step of (1) is soaked for 10 to 18 hours, boiled for 1 to 2 hours, and then fermented boiled beans for 45 to 80 hours at a temperature of 37 to 43 ℃, fermented products Drying and grinding to obtain fermented soybean powder, powdered fermented soybean, which is one of the main ingredients of the bread composition according to the present invention, can be formulated into bread with flour, thereby making it easier to eat fermented soybeans. It serves as a preparation for making bread. The kneading step of (2) is based on 400 parts by weight of flour, and 9 to 70 parts by weight of the fermented soybean powder, 12 to 15 parts by weight of yeast, 8 to 10 parts by weight of salt, and 40 to 48 parts by weight of sugar. 40 to 50 parts by weight of eggs, 65 to 70 parts by weight of butter, 160 to 170 parts by weight of milk, 65 to 75 parts by weight of water are added to the mixture, and then mixed for 10 to 20 minutes. And mixing with other subsidiary ingredients, including flour and fermented soybean powder as the main ingredients for formulating into bread and kneading. The first fermentation step of (3) is the first fermentation of the dough at 25 to 30 ℃ for 50 to 70 minutes, so that the yeast contained in the dough is sufficiently fermented to release carbon dioxide by baking the bread composition Allow the bread composition to swell sufficiently so that the bread composition is first fermented to swell to make it easier to eat. The secondary fermentation step of (4) consists of removing the gas from the primary fermented dough, molding into a suitable shape and size, and then secondary fermentation at 25 to 30 ° C. for 30 to 50 minutes. It is formulated to be easy to eat in size and shape in the fermentation step, and when baked in bread in the subsequent firing step, the bread swells more evenly so that it is not only good to eat, but also good to see, and is sufficiently fermented to make it unique. It has a flavor and odor, and it can improve chewing feeling when chewing. In addition, the baking step (5) is a step of baking the second fermented dough at a temperature of 170 to 190 ℃ for 25 to 35 minutes, it can be understood that the same or similar to the baking in the manufacture of conventional bread.

In the kneading step (2), the mixture may further include 65 to 75 parts by weight based on 400 parts by weight of the leek juice. Leek used in the production of the leek juice is known to have a functional, especially detoxification function, digestive function, intestinal function, etc. in addition to the functional properties of the bread composition as described above, thus imparting these functionalities to common sense bread To help.

After the kneading step of (2), between the first fermentation step of (3) may further comprise a punching step of punching the dough obtained in the kneading step for 5 to 15 minutes to form a gluten. This punching step forms a large amount of gluten in the dough, which further enhances the texture of the bread, thereby improving the chewability of the bread, ie the chewing taste, and increasing the protein content.

30 to 70 parts by weight of boiled beans, 30 to 70 parts by weight of walnuts and 25 to 45 parts by weight of pumpkin seeds in the dough obtained in the kneading step of (2) before the first fermentation step of (3) You can include more wealth. These edibles all function as described above to improve the taste and nutrition of the bread composition obtained according to the present invention and the chewability of chewing. In particular, the walnut increases serum albumin, has a certain effect on cholesterol synthesis and oxidation and excretion, regulates cholesterol, plays a role as a neuro stabilizer, brain cell activation, hearing strengthening, etc. It is known as a food that is good for urinary diseases because it boosts kidney function. Therefore, the bread composition according to the present invention can be an excellent food for the food of the modern man who is interested in health by appropriately including them and reinforcing the functionality derived from these natural foods.

In addition, it will be apparent to those skilled in the art that, in addition to the above-described decorative materials, ordinary nuts may be further included.

Hereinafter, preferred embodiments and comparative examples of the present invention will be described.

The following examples are intended to illustrate the invention and should not be understood as limiting the scope of the invention.

Example 1

Selected soybeans, which are the main raw materials, were soaked in water for 12 hours, boiled for 1 hour, fermented for 3 days while maintaining 38 ° C, and then dried and ground in a grinder to prepare fermented soybean powder. As a flour, 450 g of strong powder and 50 g of fermented soybean powder are added to a sieve and mixed lightly. Then, 15 g of dry yeast, 9 g of salt, and 46 g of sugar are mixed and mixed. Then, 45 g of egg, 67 g of butter, 167 g of milk, and 70 g of water are kneaded and kneaded. . When the flour absorbs the moisture and kneads, the dough is kneaded for 15 minutes, and when the dough is sticky and sticks so that it does not stick to the hands, it is punched against the bottom for 10 minutes to form gluten to make it sticky.

Then, add 50g of boiled black beans, 40g of walnuts, 35g of pumpkin seeds, first fermented at 28 ℃ for 60 minutes, tap the swelled dough to remove gas, sprinkle the flour lightly on the bottom, and roll it round from the end of the dough. Take a shape, apply butter to the mold slightly, cover the dough with a wrap so that the top does not dry out, and then ferment for 2 minutes at 28 ℃ for 40 minutes. When the dough swells 80% more than the original size, cut the cut in the center of the top. Put the butter, put in an oven preheated to 180 ℃ baked for 30 minutes, that is, baked to obtain a bread composition comprising the fermented beans according to the present invention.

Example 2

Selected soybean, the main raw material, was soaked in water for 13 hours, boiled for 2 hours, fermented for 3 days while maintaining 39 ° C, and then dried and ground in a grinder to prepare fermented soybean powder. As a flour, 400 g of strong powder and 70 g of fermented soybean powder are added to a sieve and mixed lightly. Then, 14 g of dry yeast, 9 g of salt, and 40 g of sugar are mixed. Then, 45 g of egg, 67 g of butter, 167 g of milk, and 70 g of water are kneaded. . When the flour absorbs the moisture and kneads, the dough is kneaded for 15 minutes, and when the dough is sticky and sticks so that it does not stick to the hands, it is punched against the bottom for 10 minutes to form gluten to make it sticky.

Subsequently, add 60 g of boiled black beans, 50 g of walnuts, 20 g of pumpkin seeds, first fermented at 28 ° C. for 60 minutes, tap the bulged dough to remove gas, sprinkle the flour slightly on the bottom, and roll it round from the end of the dough. Take a shape, apply butter to the mold slightly, cover the dough with a wrap so that the top does not dry out, and then ferment for 2 minutes at 28 ℃ for 40 minutes. When the dough swells 80% more than the original size, cut the cut in the center of the top. Put the butter, put in an oven preheated to 180 ℃ baked for 30 minutes, that is, baked to obtain a bread composition comprising the fermented beans according to the present invention.

Example 3

Selected soybeans, which are the main ingredients, were soaked in water for 14 hours, boiled for 1 hour, fermented for 2 days while maintaining 40 ° C, and then dried and ground in a grinder to prepare fermented soybean powder. As a flour, 430 g of strong powder and 20 g of fermented soybean powder are added to a sieve and mixed lightly. Then, 14 g of dry yeast, 9 g of salt, and 45 g of sugar are mixed. Then, 45 g of egg, 67 g of butter, 167 g of milk, and 70 g of water are kneaded. . When the flour absorbs the moisture and kneads, the dough is kneaded for 15 minutes, and when the dough is sticky and sticks so that it does not stick to the hands, it is punched against the bottom for 10 minutes to form gluten to make it sticky.

Subsequently, add 60 g of boiled black beans, 55 g of walnuts, 20 g of pumpkin seeds, first fermented at 28 ° C. for 60 minutes, pat the swelled dough to remove gas, sprinkle the flour lightly on the bottom, and roll it round from the end of the dough. Take a shape, apply butter to the mold slightly, cover the dough with a wrap so that the top does not dry out, and then ferment for 2 minutes at 28 ℃ for 40 minutes. When the dough swells 80% more than the original size, cut the cut in the center of the top. Put the butter, put in an oven preheated to 180 ℃ baked for 30 minutes, that is, baked to obtain a bread composition comprising the fermented beans according to the present invention.

Example 4

Selected soybeans, which are the main raw materials, were soaked in water for 15 hours, boiled for 2 hours, fermented for 2 days while maintaining 41 ° C, and then dried and ground in a grinder to prepare fermented soybean powder. As a flour, 390 g of strong powder and 60 g of fermented soybean powder are added to a sieve and mixed lightly. Then, 14 g of dry yeast, 9 g of salt, and 45 g of sugar are mixed. Then, 45 g of egg, 67 g of butter, 167 g of milk, and 70 g of water are kneaded. . When the flour absorbs the moisture and kneads, the dough is kneaded for 15 minutes, and when the dough is sticky and sticks so that it does not stick to the hands, it is punched against the bottom for 10 minutes to form gluten to make it sticky.

Then, add 30 g of boiled black beans, 50 g of walnuts, 45 g of pumpkin seeds, first fermented at 28 ° C. for 60 minutes, pat the swelled dough to remove gas, sprinkle the flour lightly on the bottom, and roll it round from the end of the dough. Take a shape, apply butter to the mold slightly, cover the dough with a wrap so that the top does not dry out, and then ferment for 2 minutes at 28 ℃ for 40 minutes. When the dough swells 80% more than the original size, cut the cut in the center of the top. Put the butter, put in an oven preheated to 180 ℃ baked for 30 minutes, that is, baked to obtain a bread composition comprising the fermented beans according to the present invention.

Example 5

Selected soybeans, which are the main ingredients, were soaked in water for 16 hours, boiled for 1 hour, fermented for 3 days at 42 ° C., and then dried and ground in a grinder to prepare fermented soybean powder. As a flour, 400 g of strong powder and 50 g of fermented soybean powder are added to a sieve and mixed lightly. Then, 14 g of dry yeast, 9 g of salt, and 45 g of sugar are mixed. Then, 45 g of egg, 67 g of butter, 167 g of milk, and 70 g of water are kneaded. . When the flour absorbs the moisture and kneads, the dough is kneaded for 15 minutes, and when the dough is sticky and sticks so that it does not stick to the hands, it is punched against the bottom for 10 minutes to form gluten to make it sticky.

Then, add 50g of boiled black beans, 50g of walnuts, 35g of pumpkin seeds, first fermented at 28 ℃ for 60 minutes, pat the swelled dough to remove gas, sprinkle the flour lightly on the bottom, and roll it round from the end of the dough. Take a shape, apply butter to the mold slightly, cover the dough with a wrap so that the top does not dry out, and then ferment for 2 minutes at 28 ℃ for 40 minutes. When the dough swells 80% more than the original size, cut the cut in the center of the top. Put the butter, put in an oven preheated to 180 ℃ baked for 30 minutes, that is, baked to obtain a bread composition comprising the fermented beans according to the present invention.

Example 6

Selected soybeans, which are the main raw materials, were soaked in water for 12 hours, boiled for 2 hours, fermented for 2 days while maintaining 38 ° C, and then dried and ground in a grinder to prepare fermented soybean powder. As a flour, 420 g of strong powder and 50 g of fermented soybean powder are added to a sieve and mixed lightly. Then, 15 g of dry yeast, 9 g of salt, and 50 g of sugar are mixed. Then, 45 g of egg, 67 g of butter, 167 g of milk, and 70 g of water are kneaded. . When the flour absorbs the moisture and kneads, the dough is kneaded for 15 minutes, and when the dough is sticky and sticks so that it does not stick to the hands, it is punched against the bottom for 10 minutes to form gluten to make it sticky.

Then, add 70 g of boiled black beans, 30 g of walnuts, 25 g of pumpkin seeds, and first fermented at 28 ° C for 60 minutes, tapping the swelled dough to remove gas, sprinkle the flour lightly on the bottom, and roll it round from the end of the dough. Take a shape, apply butter to the mold slightly, cover the dough with a wrap so that the top does not dry out, and then ferment for 2 minutes at 28 ℃ for 40 minutes. When the dough swells 80% more than the original size, cut the cut in the center of the top. Put the butter, put in an oven preheated to 180 ℃ baked for 30 minutes, that is, baked to obtain a bread composition comprising the fermented beans according to the present invention.

Example 7

Selected soybeans, the main raw material, was soaked in water for 15 hours, boiled for 2 hours, fermented for 2 days while maintaining 40 ° C, and then dried and ground in a grinder to prepare fermented soybean powder. As a flour, 430 g of strong powder and 20 g of fermented soybean powder are put on a sieve and mixed lightly. Then, 14 g of dry yeast, 9 g of salt, and 45 g of sugar are mixed. Then, 45 g of egg, 67 g of butter, 167 g of milk, and 70 g of leek juice are mixed. do. When the flour absorbs the moisture and kneads, the dough is kneaded for 15 minutes, and when the dough is sticky and sticks so that it does not stick to the hands, it is punched against the bottom for 10 minutes to form gluten to make it sticky. Then, add 30 g of boiled black beans, 70 g of walnuts, 30 g of pumpkin seeds, and first fermented at 28 ° C. for 60 minutes, tapping the swelled dough to remove gas, sprinkle the flour lightly on the bottom, and roll it round from the end of the dough. Take a shape, apply butter to the mold slightly, cover the dough with a wrap so that the top does not dry out, and then ferment for 2 minutes at 28 ℃ for 40 minutes. When the dough swells 80% more than the original size, cut the cut in the center of the top. Put the butter, put in an oven preheated to 180 ℃ baked for 30 minutes, that is, baked to obtain a bread composition comprising the fermented beans according to the present invention.

Example 8

Selected soybeans, which are the main raw materials, were soaked in water for 16 hours, boiled for 2 hours, fermented for 2 days at 42 ° C., and then dried and ground in a grinder to prepare fermented soybean powder. As a flour, 440 g of strong powder and 10 g of fermented soybean powder are put on a sieve and mixed lightly. Then, 14 g of dry yeast, 9 g of salt, and 45 g of sugar are mixed. Then, 45 g of egg, 67 g of butter, 167 g of milk, and 70 g of water are kneaded. . When the flour absorbs the moisture and kneads, the dough is kneaded for 15 minutes, and when the dough is sticky and sticks so that it does not stick to the hands, it is punched against the bottom for 10 minutes to form gluten to make it sticky.

Then, add 45g of boiled black beans, 55g of walnuts, 30g of pumpkin seeds, first fermented at 28 ℃ for 60 minutes, pat the swelled dough to remove gas, sprinkle the flour slightly on the bottom, and roll it round from the end of the dough. Take a shape, apply butter to the mold slightly, cover the dough with a wrap so that the top does not dry out, and then ferment for 2 minutes at 28 ℃ for 40 minutes. When the dough swells 80% more than the original size, cut the cut in the center of the top. Put the butter, put in an oven preheated to 180 ℃ baked for 30 minutes, that is, baked to obtain a bread composition comprising the fermented beans according to the present invention.

Comparative Example 1

Selected soybeans, which are the main raw materials, were soaked in water for 12 hours, boiled for 1 hour, fermented for 3 days while maintaining 38 ° C, and then dried and ground in a grinder to prepare fermented soybean powder. As a flour, 370 g of strong powder and 80 g of fermented soybean powder are added to a sieve and mixed lightly. Then, 14 g of dry yeast, 9 g of salt, and 45 g of sugar are mixed. Then, 50 g of egg, 67 g of butter, 167 g of milk, and 70 g of water are kneaded. . When the flour absorbs the moisture and kneads, the dough is kneaded for 15 minutes, and when the dough is sticky and sticks so that it does not stick to the hands, it is punched against the bottom for 10 minutes to form gluten to make it sticky.

Then, add 70 g of boiled black beans, 50 g of walnuts, 15 g of pumpkin seeds, first fermented at 28 ° C for 60 minutes, tap the bulged dough to remove gas, sprinkle the flour slightly on the bottom, and roll it round from the end of the dough. Take a shape, apply butter to the mold slightly, cover the dough with a wrap so that the top does not dry out, and then ferment for 2 minutes at 28 ℃ for 40 minutes. When the dough swells 80% more than the original size, cut the cut in the center of the top. Put the butter, put in an oven preheated to 180 ℃ baked for 30 minutes, that is, baked to obtain a bread composition comprising the fermented beans according to the present invention.

Comparative Example 2

Selected soybeans, which are the main ingredients, were soaked in water for 14 hours, boiled for 2 hours, fermented for 3 days while maintaining 39 ° C, and then dried and ground in a grinder to prepare fermented soybean powder. 360 g of strong flour and 90 g of fermented soybean powder are added to a sieve and mixed lightly. Then, 14 g of dry yeast, 9 g of salt, and 45 g of sugar are mixed. Then, 45 g of egg, 67 g of butter, 167 g of milk and 70 g of water are kneaded. . When the flour absorbs the moisture and kneads, the dough is kneaded for 15 minutes, and when the dough is sticky and sticks so that it does not stick to the hands, it is punched against the bottom for 10 minutes to form gluten to make it sticky.

Then, add 20g of boiled black beans, 70g of walnuts, 45g of pumpkin seeds, first fermented at 28 ℃ for 60 minutes, tap the bulged dough to remove gas, sprinkle the flour slightly on the bottom, and roll it round from the end of the dough. Take a shape, apply butter to the mold slightly, cover the dough with a wrap so that the top does not dry out, and then ferment for 2 minutes at 28 ℃ for 40 minutes. When the dough swells 80% more than the original size, cut the cut in the center of the top. Put the butter, put in an oven preheated to 180 ℃ baked for 30 minutes, that is, baked to obtain a bread composition comprising the fermented beans according to the present invention.

Experimental Example

Each bread prepared in Examples 1 to 8 and Comparative Examples 1 to 2 was made to drink five adult men and women to perform a sensory test (官能 檢査) and the results are shown in Tables 1 to 3 below.

As a result of the synthesis of the above embodiments, the bread composition according to the present invention is shown to be generally excellent in taste, aroma and color compared to the comparative examples, it is good to eat, in particular the anti-cancer action and the diabetes prevention and treatment of fermented soybeans, etc. Expected, and also give the functionality of the decorative foods can be confirmed that can provide a particularly healthy food.

Therefore, according to the present invention, after fermenting the fermented soybean known to be excellent in anticancer activity, in particular, the soybean, the powdered fermented soybean powder as one of its main ingredients, kneaded together with flour and other edibles, and then fermented. It is effective to provide a bread composition and a method for producing the bread comprising the fermented soybean formulated to bake to eat.

Although the present invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and such modifications and modifications are within the scope of the appended claims.

Claims (7)

Based on 400 parts by weight of flour, 9 to 70 parts by weight of fermented soybean powder, 12 to 15 parts by weight of yeast, 8 to 10 parts by weight of salt, 40 to 48 parts by weight of sugar, 40 to 50 parts by weight of eggs, 65 to 70 parts by weight of butter. , 160 to 170 parts by weight of milk, 65 to 75 parts by weight of water is further added to obtain a mixture, followed by kneading, molding, fermentation and firing bread composition comprising fermented soybeans. The method of claim 1, Bread composition comprising fermented soybeans, characterized in that the mixture further comprises 30 to 70 parts by weight, 30 to 70 parts by weight of walnuts and 25 to 45 parts by weight of pumpkin seeds based on 400 parts by weight of the flour. The method of claim 1, Bread composition comprising fermented soybeans, characterized in that the mixture further comprises 65 to 75 parts by weight of the leek juice 400 parts by weight of the flour. In the manufacture of bread, (1) Soak the beans for 10 to 18 hours, boil for 1 to 2 hours, ferment the boiled beans for 45 to 80 hours at a temperature of 37 to 43 ℃, then dry the fermented product, pulverized soybeans Fermented soybean powder manufacturing step of obtaining a powder; (2) Based on 400 parts by weight of flour, 9 to 70 parts by weight of the fermented soybean powder, 12 to 15 parts by weight of yeast, 8 to 10 parts by weight of salt, and 40 to 48 parts by weight of sugar are mixed, and the mixture is 400 parts by weight of flour. 40 to 50 parts by weight of eggs, 65 to 70 parts by weight of butter, 160 to 170 parts by weight of milk, and 65 to 75 parts by weight of water are added and mixed, followed by kneading for 10 to 20 minutes; (3) a first fermentation step of first fermenting the dough at 25 to 30 ° C. for 50 to 70 minutes; (4) a secondary fermentation step of removing the gas from the first fermented dough, molded into a suitable shape and size, and second fermentation at 25 to 30 ° C. for 30 to 50 minutes; And (5) a baking step of baking the second fermented dough at a temperature of 170 to 190 ° C for 25 to 35 minutes; Method for producing a bread composition comprising fermented soybeans, characterized in that consisting of. The method of claim 4, wherein Method for producing a bread composition comprising fermented soybeans, characterized in that the mixture further comprises 65 to 75 parts by weight of the leek juice 400 parts by weight of the flour in the kneading step (2). The method of claim 4, wherein After the kneading step of (2), fermented soybeans further comprising a punching step of forming a gluten by punching the dough obtained in the kneading step between 5 to 15 minutes between the first fermentation step of (3) Method for producing a bread composition comprising a. The method of claim 4, wherein 30 to 70 parts by weight of boiled beans, 30 to 70 parts by weight of walnuts and 25 to 45 parts by weight of pumpkin seeds in the dough obtained in the kneading step of (2) before the first fermentation step of (3) Method for producing a bread composition comprising fermented soybeans, characterized in that it further comprises a portion.