KR20150092829A

KR20150092829A - The method of manufacturing the fruit of the chinese matrimony vine extract added bread and its using in producing sandwich

Info

Publication number: KR20150092829A
Application number: KR1020140013351A
Authority: KR
Inventors: 정주백
Original assignee: 에스엘비코리아(주)
Priority date: 2014-02-06
Filing date: 2014-02-06
Publication date: 2015-08-17

Abstract

The present invention relates to a composition of functional bread added with a Lycium chinense Miller extract and a manufacturing method of sandwich using the same and, more specifically, to a manufacturing method of functional sandwich with convenient intake, which comprises: mixing and kneading for evenly mixing the materials while mixing the collected liquid Lycium chinense Miller extract, strong flour, gluten, rye flour, sugar, salts, s-500, butter, and yeast, after extracting Lycium chinense Miller, water, and jujube, and immersing by cooling; molding through a mid-fermentation process at room temperature by dividing and molding after a first fermentation process in a fermenter; making functional bread added with Lycium chinense Miller for sandwich by going through a second fermentation and a baking step in an oven and cooling; slicing the bread; spreading cream cheese on both side of bread; and topping browning inhibited lettuce, cheese, pickled onions, tomatoes, pickles, and hams.

Description

Description: TECHNICAL FIELD The present invention relates to a composition of bread made by adding gugija extract and a functional sandwich using the same,

The present invention relates to a composition of a functional bread to which an extract of Gugija, which is considered to be the three major extracts together with ginseng and ginseng, is added, and a method for producing a sandwich using the functional bread prepared thereby. More specifically, 10 g of jujube and 3 liters of water, boil for about 1 hour, boil it for about 1 hour, cool, and then filter out the filtered Gugija 0.6L, flour 800g, gravy flour 200g, flour 200g, sugar 100g, salt 20g, s-500 20g, butter 100g, And then kneading and kneading the mixture well to prepare a functional bread containing the goji bran through a process such as primary fermentation, division, intermediate fermentation, molding, secondary fermentation, baking and cooling, and slicing the functional bread prepared thereby, Cream sauce, lettuce, cheese, onion pickles, tomatoes, pickles, and ham.

Gugija promotes the recovery of fatigue and promotes the absorption of glucose and amino acids in the small intestine. It contains beta-phosphorus, one of the cholines metabolites, which is effective in the prevention of fatty liver disease. It has vitamins C, It has a good effect on hypotension. Branches and plants. Young leaves are used for edible use such as tempura and mushroom, and they are steamed for rice, put into miso soup, and made into soup. Dried leaves are drunk with goji tea. The red, small-grain fruit is dried in the sun and then soaked in soju and made into a sponge. These beverages are often used as tonic agents. It is one of the representative medicinal crops in Korea. It is good for people with cold body, but Gugija is good medicine for people who have a lot of body heat.

BACKGROUND OF THE INVENTION 1. Field of the Invention [0002] The present invention relates to a bread making method using the superior functionality of a goji and a sandwich making method using the bread.

Conventionally, in the method of edible ginger, most cases are drinking with medicinal herb or tea. In many cases, the taste of the ginger (a sweet and sweet taste) is often avoided. In order to improve the inconvenience of drinking and taste of the gugija, the present invention relates to a sandwich bread prepared by substituting it for a daily meal instead of a regular meal, thereby improving the functionality of the gugija, Technology.

In order to prepare gugija extract, gugija is boiled with water at high temperature and extracted and mixed with various kinds of grain powder and kneaded. After the first fermentation, division, intermediate fermentation, molding, secondary fermentation, baking and cooling, Functional breads containing extracts, and functional breads prepared by using the various breads and pickled onions, ham, and the like as a topping material to improve immunity, anti-diabetic and hypotensive effect, anti-aging, tonic, It is an object of the present invention to prepare a sandwich which combines the efficacy of various pigs such as cholesterol reduction.

In the present invention, 0.6 g of a liquid Gugija extract, which is prepared by dissolving 100 g of Gugija, 3 L of water and 10 g of jujube in a hot water tank, dipping at 102 DEG C for about 1 hour, cooling and dissolving at room temperature for 1 hour or more, Mix 40g of flour, 200g of gravity flour, 200g of rye flour, 100g of sugar, 20g of salt, 20g of s-500, 100g of butter and 40g of yeast. Use a kneader mixer to mix the cereal material and other ingredients evenly. Minute, medium-speed 3 minutes, high-speed 2 minutes, and subjected to a primary fermentation process in a fermenter at a humidity of about 45% for about 15 to 20 minutes and then divided into about 100 g, round-shaped and subjected to an intermediate fermentation process at room temperature for 15 to 20 minutes, It is molded into a circular or elliptical shape having a size of 8 to 10 cm in width.

After the second fermentation for 20 to 30 minutes in the fermenter, it is baked in the oven at a temperature of 140 ° C to 190 ° C, and then cooled at room temperature for 60 minutes to make sandwich bread. This bread is sliced in half, spread on cream cheese on both sides of the bread, topped with 10-20g of lettuce, 10-20g of cheese, pickled onion, tomato, pickle and ham to help the health of the recipient and Gugija Functional sandwich. &Lt; / RTI >

The present invention provides a method for ingesting gugija which has excellent functions such as immunity enhancement, anti-diabetic and hypotensive effect, anti-aging, tonic, and cholesterol reduction of gugija but has a repulsive effect due to troublesome, By adding functional sandwich to the sandwich, it is easy to ingest and it is possible to eliminate the sense of rejection due to the taste, so that anyone can easily ingest by the dietary method.

FIG. 1 is a manufacturing process diagram showing the extraction process of the goji. FIG.
Fig. 2 is a view showing a process for producing sandwich bread
Fig. 3 is a manufacturing process diagram of a functional sandwich produced by using a bread to which a gujarat extract is added.

The present invention will now be described in detail with reference to the accompanying drawings.

FIG. 1 is a manufacturing process diagram showing a process of extracting a gojee according to an embodiment of the present invention.

100 g of Gugija, 3 L of water, and 10 g of jujube are placed in a hot water pan, and the mixture is dewatered at 100 to 105 ° C for about 1 hour. After cooling for more than 1 hour at room temperature, it is immersed and stored in a refrigerator. do.

FIG. 2 is a flow chart showing a process for producing a functional sandwich bread to which a gujarat extract is added.

To prepare the sandwich bread, a mixture of 0.6 g of Gugija extract, 800 g of strong flour, 200 g of gravy flour, 200 g of rye flour, 100 g of sugar, 20 g of salt, 20 g of s-500, 100 g of butter and 40 g of yeast were mixed, And 2 minutes for medium speed and 2 minutes for high speed so that the other materials are evenly mixed.

Let the water at the bottom of the fermenter be at least 75 ° C. The dough is put into a fermenter and the primary fermentation is performed for 15 to 20 minutes with a humidity of 45%.

After the first fermentation process, it is divided into 100g size and rounded, and it is formed into a round shape with a diameter of about 8 cm or an oval shape with a length of 15 cm through an intermediate fermentation process at room temperature for 15 to 20 minutes. After the second fermentation for 20 to 30 minutes in the fermenter, it is baked in the oven at a temperature of 140 ° C to 190 ° C, and then cooled at room temperature for 60 minutes to make a functional sandwich bread.

Fig. 3 is a flow chart of a process for producing a fresh sandwich using a functional sandwich bread to which a gujarat extract is added. Slice bread in half, spread with cream cheese on both sides of bread, sandwich with 10-20g of lettuce, 10-20g of cheese, pickled onions, tomatoes, pickles and ham.

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Claims

Description of a method for producing a functional bread with Gugija extract

Technology for the production of sandwiches using functional bread with Gugija extract