KR20180032741A - Development of technology manufacturing bakery product with enhanced protein content and texture by adding whey - Google Patents

Abstract

The present invention relates to a method for producing whey-added bread, and whey-added bread produced by the method. To this end, the method comprises the following steps: (A) drying and pulverizing sterilized whey to produce whey powder; (b) adding sugar and eggs to butter and making the same in a cream form; (c) adding medium wheat flour, salt, and the whey powder prepared in step (a) to the creamed mixture in the step (b) to prepare dough; (d) molding the dough produced in the step (c); and (e) putting the dough molded in step (d) into an oven and then baking the same.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing a baked product,

(A) sterilizing whey, drying and pulverizing the whey powder to produce a whey powder; (b) adding butter and sugar to the butter to form a cream; (c) adding gravure powder and salt and the whey powder prepared in step (a) to the creamed mixture of step (b) to prepare a batter; (d) molding the dough produced in the step (c); And (e) baking the molded dough in step (d) into an oven and baking the bread with the whey added thereto prepared by the method .

Recently, consumers are increasingly interested in desserts because of their desire to improve their health and quality of life, and the dessert market is gradually expanding. Among them, the development of confectionery and baking related products is being done a lot. The basic material is baked with flour, sugar, butter, swelling agent and milk as the main material, so it has excellent nutritional value. .

Whey is obtained in the cheese production process, except for the milk concentrate, curd, which is a by-product containing various active ingredients. It is a byproduct of 1 kg of cheese, A large amount is being emitted.

Whey contains water-soluble proteins, lactose, minerals, vitamins, amino acids, lactic acid and enzymes. Due to their various functional properties such as excellent emulsification, foaming, bubble formation, gelatinization and solubility, Is highly valued as a new food ingredient and food additive.

From 2010 to 2015, whey production amounted to 12,500 tons per year, of which about 10,000 tons were processed in the form of whey concentrate in Rice Cheese Nonghyup and 2,500 tons were discarded as waste water . In the case of Imsil Cheese Nonghyup, it is possible to reprocess whey as a medium-sized company. However, in case of small-scale pastry-type milk processing companies, it is difficult to invest in facilities and it is treated as waste water. Cheese whey is difficult to treat with simple effluents because of high COD (~ 80000 mg / L) and BOD (~ 50000 mg / L), and there are cases in which whey is actually released to the ground and has a catastrophic effect on the soil's plants, crops and groundwater .

Korean Patent Laid-Open Publication No. 2015-0137162 discloses a method for producing bread including glutinous rice and sweet potato, and Korean Patent No. 1646368 discloses a method for producing bread containing cheongbori. However, Which is different from the method of producing bread in which protein content and texture are improved.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method for producing bread by using whey which is a by-product of cheese by optimizing manufacturing conditions such as pretreatment, The present invention is to provide a method for producing bread containing whey, which has high protein content, improved flavor and texture, and improved palatability.

In order to solve the above problems, the present invention provides a process for producing a whey powder, comprising the steps of: (a) sterilizing whey, drying and pulverizing to produce a whey powder; (b) (c) adding gravure powder and salt and the whey powder prepared in step (a) to the creamed mixture of step (b) to prepare a batter; (d) molding the dough produced in the step (c); And (e) baking the dough formed in step (d) into an oven and baking the bread.

In addition, the present invention provides wheat bread prepared by the above method.

The present invention improves the value-added by converting the whey which is regarded as wastes into food resources, and the bread produced by the method of the present invention has a high protein content by adding an appropriate amount of whey, Not only the quality is excellent but also the taste of the whey and the ingredients are harmonized to exhibit the excellent flavor and the texture can be improved and the bread suitable for consumers' taste can be provided.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing the preparation of a bread to which whey powder of the present invention is added. FIG.
2 is a photograph of bread prepared by adding the functional powder of the present invention.

In order to achieve the object of the present invention,

(a) sterilizing whey, drying and pulverizing to produce a whey powder;

(b) adding sugar and eggs to butter and creaming;

(c) adding gravure powder and salt and the whey powder prepared in step (a) to the creamed mixture of step (b) to prepare a batter;

(d) molding the dough produced in the step (c); And

and (e) baking the dough formed in step (d) into an oven and baking the bread.

In the method for producing whey added with whey of the present invention, the whey powder of step (a) is preferably pasteurized at 58-66 ° C for 25-35 minutes, then at 45-55 ° C for 10-14 hours And more preferably, pasteurization of the whey at 62 캜 for 30 minutes, followed by drying and pulverization at 50 캜 for 12 hours. The whey is pretreated as described above and added to the bread dough, and the shelf life is maintained for about two weeks after the sterilization treatment. Thus, the sweet taste and the soft flavor are improved and the preference degree is improved when the bread dough is added in an appropriate amount.

In addition, in the method for producing bread according to the present invention in which the whey is added, the step (d) is preferably performed by molding the dough into a size of 4 to 5 cm in diameter and 0.8 to 1.2 cm in height, The dough can be formed in a size of 4 ~ 5 cm in diameter and 1 cm in height. The bread dough is molded in the above-mentioned size to shorten the baking time in the oven, so that the moisture content is high and the soft and moist texture is maintained, It was possible to make excellent bread.

Further, in the method for producing bread containing whey according to the present invention, the baking condition of the step (e) is preferably baked at 160 to 180 ° C for 7 to 9 minutes, more preferably at 170 ° C for 8 minutes You can burn for a while. The baking of bread in the same condition as above was able to be baked on the outer surface of the frying pan, while the inside was soft and excellent in texture.

The method for producing bread according to the present invention, to which whey is added,

(a) sterilizing the whey at 58 to 66 ° C for 25 to 35 minutes, drying and pulverizing at 45 to 55 ° C for 10 to 14 hours to prepare a whey powder;

(b) 8 to 10 g of sugar and 8 to 10 g of egg are added to 9 to 13 g of butter, followed by creaming;

(c) adding 65 to 75 g of a gravity component and 0.08 to 0.12 g of salt and 1.6 to 2.4 g of the whey powder prepared in the step (a) to the creamed mixture of step (b) to prepare a batter;

(d) molding the dough produced in step (c) to a size of 4 to 5 cm in diameter and 0.8 to 1.2 cm in height; And

(e) baking the molded dough of step (d) in an oven at 160 to 180 DEG C for 7 to 9 minutes,

More specifically,

(a) sterilizing whey at 62 DEG C for 30 minutes, drying and pulverizing at 50 DEG C for 12 hours to prepare a whey powder;

(b) 8.9 g of sugar and 8.9 g of egg in 10.8 g of butter, followed by creaming;

(c) adding 69.3 g of a gravity fraction and 0.1 g of salt and 2 g of the whey powder prepared in step (a) to the creamed mixture of step (b) to prepare a batter;

(d) molding the dough produced in step (c) to a size of 4 to 5 cm in diameter and 1 cm in height; And

(e) baking the molded dough in step (d) in an oven at 170 DEG C for 8 minutes.

In the process for producing bread containing whey according to the present invention, it is preferable to prepare the bread by using the dough mixed with the materials and the mixing ratios of the steps (b) and (c) As the nutrients are added and the flavor and soft flavor are improved, the inside of the bread is not hard, so that it is soft and moist and excellent in texture, and it is possible to improve the preference with appropriate sweetness and excellent flavor. However, In this case, there is a problem in that the texture does not become smooth and the taste of the materials does not match well and the degree of preference decreases.

In addition, in the method for producing bread of the present invention in which whey is added, at least one powder selected from the group consisting of omija powder, green tea powder, banana powder, pumpkin powder and black tea powder is further added to the dough of step (c) The production method of the bread to which the black tea powder is added, more specifically,

(a) sterilizing the whey at 58 to 66 ° C for 25 to 35 minutes, drying and pulverizing at 45 to 55 ° C for 10 to 14 hours to prepare a whey powder;

(b) 8 to 10 g of sugar and 8 to 10 g of egg are added to 9 to 13 g of butter, followed by creaming;

(c) 62 to 70 g of a gravity component, 0.08 to 0.12 g of salt, 2.5 to 3.5 g of a black tea powder and 1.6 to 2.4 g of the whey powder prepared in the step (a) are added to the creamed mixture of the step (b) Producing a dough;

(d) molding the dough produced in step (c) to a size of 4 to 5 cm in diameter and 0.8 to 1.2 cm in height; And

(e) baking the molded dough of step (d) in an oven at 160 to 180 DEG C for 7 to 9 minutes,

More specifically,

(a) sterilizing whey at 62 DEG C for 30 minutes, drying and pulverizing at 50 DEG C for 12 hours to prepare a whey powder;

(b) 8.9 g of sugar and 8.9 g of egg in 10.8 g of butter, followed by creaming;

(c) adding a mixture of 66.3 g of gravity powder, 0.1 g of salt, 3 g of black tea powder and 2 g of the whey powder prepared in step (a) to the creamed mixture of step (b) to prepare a batter;

(d) molding the dough produced in step (c) to a size of 4 to 5 cm in diameter and 1 cm in height; And

(e) baking the molded dough in step (d) in an oven at 170 DEG C for 8 minutes.

In the method for producing bread according to the present invention in which whey is added, the black tea powder of step (c) is preferably fried at 18 to 22 ° C for 40 to 56 hours, preferably 20 to 40 minutes, Fermented leaves are dried at 18 to 22 ° C for 5 to 7 hours while air is injected at 28 to 32 ° C and 85 to 95% humidity for 8 to 12 hours, And drying and pulverizing the second fermented tea while injecting air at 85 to 95% humidity for 4 to 6 hours. More preferably, the washed green tea leaves are forged at 20 ° C for 48 hours Fermented leaves were dried for 6 hours at 20 ° C. and then air dried at 30 ° C. and 90% humidity for 5 hours in air for 30 minutes while air was infused at 30 ° C. and 90% And then drying and pulverizing the second-fermented black tea. The black tea powder prepared under the above conditions did not feel a bitter taste and a thick taste, and when added in an appropriate amount to the bread dough, the flavor and texture of the bread could be further improved.

The present invention also provides a whey added bread prepared by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  One: Whey  Manufacture of added bread

(a) The whey was pasteurized at 62 DEG C for 30 minutes and then dried and pulverized at 50 DEG C for 12 hours to prepare a whey powder.

(b) 10.8 g of melted butter was mixed at room temperature for 1 hour, and 8.9 g of sugar and 8.9 g of egg which had been left at room temperature for about 1 hour were added and the mixture was made into a cream.

(c) 69.3 g of gravity component and 0.1 g of salt and 2 g of the whey powder prepared in step (a) were added to the creamed mixture of step (b) to prepare a batter.

(d) The dough prepared in the step (c) was molded into a size of 4 to 5 cm in diameter and 1 cm in height.

(e) The molded dough of step (d) was placed in an oven preheated and baked at 170 DEG C for 8 minutes.

Manufacturing example  2: Whey  Added black tea bread

(a) The collected green tea leaves were washed with forering for 2 days at 20 ° C, followed by hand rolling for 30 minutes, followed by 10 hours at 30 ° C and 90% relative humidity The fermented leaves were first fermented at 20 ° C for 6 hours while air was being injected. Secondary fermentation was carried out at 30 ° C and 90% relative humidity for 5 hours to prepare black tea. The tea thus prepared was dried and pulverized to prepare tea powder.

(b) The whey was pasteurized at 62 DEG C for 30 minutes and then dried and pulverized at 50 DEG C for 12 hours to prepare a whey powder.

(c) 10.8 g of melted butter was added to the mixture at room temperature for 1 hour, and 8.9 g of sugar and 8.9 g of egg at room temperature for about 1 hour were added thereto, and the mixture was made into a cream.

(d) 66.3 g of gravity powder and 0.1 g of salt, 3 g of the tea powder prepared in step (a) and 2 g of the whey powder prepared in step (b) were added to the creamed mixture of step (c) The dough was prepared.

(e) The dough prepared in step (d) was molded into a size of 4 to 5 cm in diameter and 1 cm in height.

(f) The molded dough of step (e) was placed in an oven preheated and baked at 170 DEG C for 8 minutes.

Experimental Method

(1) Manufacture of breads with different amounts of whey powder

Breads were prepared in the same manner as in Preparation Example 1 except that whey powder was added at different amounts.

Mixing ratio of whey powder (g) material Control Production Example 1 (W-2) W-5 W-10 W-20 Gravity distribution 71.3 69.3 67.9 64.3 57.1 Sugar 8.9 8.9 8.9 8.9 8.9 Salt 0.1 0.1 0.1 0.1 0.1 Whey powder 0 2 3.4 7 14.2 egg 8.9 8.9 8.9 8.9 8.9 butter 10.8 10.8 10.8 10.8 10.8

(2) Preparation of bread with addition of functional powder

The bread prepared with the method of Preparation Example 2 and the bread prepared by the method of Preparation Example 2, but without the black tea powder added with the omija powder, the green tea powder, the banana powder or the pumpkin powder were prepared, The mixing ratio is shown in Table 2 below (Fig. 2).

Manufacture of bread according to the addition of functional powder material Schisandra green tea banana Sweet pumpkin Production Example 2 (black tea) Gravity distribution 66.3 66.3 66.3 66.3 66.3 Sugar 8.9 8.9 8.9 8.9 8.9 Salt 0.1 0.1 0.1 0.1 0.1 Whey powder 2 2 2 2 2 egg 8.9 8.9 8.9 8.9 8.9 butter 10.8 10.8 10.8 10.8 10.8 Functional powder 3 3 3 3 3

(3) pH

45 g of distilled water was added to 5 g of bread, followed by vortexing for 10 minutes and centrifugation for 20 minutes. The supernatant was measured with a pH meter (Mettler toledo, Seven Multi S-40K, Ohio, USA).

(4) pH

The acidity was measured by AOAC titration method, the exact weight of the bread (about 10 g) was added, 25 mL of distilled water was added, and titrated with 0.1N NaOH until the pH reached 8.4. The amount of 0.1N-NaOH consumed at this time was recorded and expressed as the total acid content (%) in terms of malic acid.

(5) sugar content

And measured using a digital sugar meter (Atago, PR-101, Japan) at room temperature.

(6) Chromaticity

The chromaticity values were measured three times using Hunter's L (lightness) value and b (yellowness / blueness) value using a color difference meter (Super Color sp-80, Tokyo Denshoku, Japan).

(7) Texture measurement

The texture of the bread was measured using a texture analyzer (Stable Micro System Ltd., Model TAXT-2, England). The analysis conditions are shown in Table 3 below. The hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience of each sample were measured five times through TPA (Texture Profile Analysis) analysis. And repeatedly measured.

Texture measurement conditions Parameters Conditions Sample size 6 x 7 x 2.5 cm Probe P20 (20 mm dia cylinder aluminum) Pre-test speed 5.0 mm / sec Test speed 1.7 mm / sec Post-test speed 10.0 mm / sec Distance 50% Force grams Time 5 sec Trigger type auto Trigger force 10 g

(8) Sensory evaluation

The sensory evaluation was carried out by 30 panelists on the bread for the production of the highly preferred prototype using the 5 - point scale method. At this time, the scoring criteria are very good. 5, Good 4, Average 3, Bad 2, Very bad 1 point. The number of samples was changed every 2 hours and repeated 3 times with the same panel. And the lowest score.

Example  One: Whey  Quality characteristics of bread according to addition amount

PH, acidity, sugar content, and color of bread according to the addition amount of whey are shown in Table 4 below. As a result, the W-2 sample added with 2% whey showed the lowest pH, but showed no significant difference. The acidity was higher in the samples added with 10 ~ 20% whey than the other samples. It was confirmed that the sugar content of the sugar content increased with the addition of whey than the control without the addition of the whey. Also, the chromaticity did not show a large difference according to whey addition.

PH, acidity, sugar content and color of bread according to whey addition amount division sample Control W-2 W-5 W-10 W-20 pH 7.02 6.81 7.11 7.16 7.06 Acidity (%) 0.0036 0.0045 0.0041 0.0072 0.0675 Brix 28 36 38 36 40
Chromaticity L 77.79 78.48 78.06 78.54 77.85 a 1.73 1.7 2.34 1.92 1.82 b 33.18 33.03 36.6 36.57 33.58

Example  2: Quality characteristics of bread according to addition of functional powder

The pH, acidity, sugar content, and color of the bread according to the addition of the functional powder were compared with each other as shown in Table 5 below. As a result, the pH of the bread with added Omiza powder showed the lowest value, and the acidity showed the highest value. Bread with added Omiza powder showed the highest sugar content and bread with green tea powder showed the lowest sugar content. The color value showed the lowest value of L, and the bread with added banana powder had the highest L value. The a value of redness showed the highest value in the bread with added Omiza powder, while the value of b showing the yellowness showed the lowest value.

PH, acidity, sweetness and color of bread according to addition of functional powder division sample Schisandra green tea banana Sweet pumpkin black tea pH 6.03 6.65 6.89 6.48 6.53 Acidity (%) 0.0144 0.00675 0.00405 0.00855 0.0081 Brix 61 29 32 50 34
Chromaticity L 44.93 60.6 81.26 65.92 44.12 a 46.04 -8.64 4.35 14.5 15.5 b 9.1 30.97 38.51 70.34 27.84

Example  3: Whey  Of the bread according to the addition amount Texture  change

The texture of the bread according to the addition amount of whey was measured and the results are shown in Table 6 below. As a result, the hardness of the bread containing 2% whey powder was higher than that of the control, but the hardness was lower than that of the whey powder containing more than 5% whey powder. Adhesiveness and cohesion were also lowest in wheat flour containing 2% whey powder but higher than 5% whey flour added bread showed higher value than control, whereas elasticity, gumminess and chewiness were higher than whey powder 2 % Added bread showed the highest value and bread with more than 5% of whey powder showed lower value than the control. The restorability was the same in control and 2% whey powder, and it was confirmed that the restorability of whey powder was more than 5%.

Texture change of bread according to whey addition amount
Texture Analysis sample Control W-2 W-5 W-10 W-20 Hardness (g / cm ² ) 1373.95 1454.11 658.87 807.26 639.32 Adhesion (g) -10061.45 -11375.47 -8748.43 -7479.64 -6678.14 Resilience (%) 0.96 0.97 0.92 0.93 0.88 Cohesiveness (%) 0.6 0.58 0.76 0.75 0.83 Germination (g) 823.12 838.5 651.16 608.74 532.15 Chewiness (g) 791.25 810.08 600.66 566.93 466.91 Stability (%) 0.02 0.02 0.01 0.01 0.01

Example  4: Sensory evaluation

Table 7 shows the results of sensory evaluation of the breads prepared by different kinds of whey powder and functional powder. As a result, breads containing 2% whey powder showed higher scores in flavor, taste and texture in breads with different amounts of whey powder, and breads with 5% or more whey powder showed lower preference in comparison with the control . As a result, the bread with 2% whey powder was more preferable than the control and other whey powder.

In addition, the sensory evaluation of the bread prepared by adding 2% whey powder and 3% functional powder showed that bread with black tea powder showed the highest preference compared to other powders.

Sensory test division incense flavor Texture Overall likelihood Bread with Whey Powder Control 3.56 3.78 3.98 3.80 W-2 4.02 4.21 4.35 4.23 W-5 3.58 3.57 3.89 3.72 W-10 3.50 3.45 3.75 3.67 W-20 3.42 3.33 3.70 3.60 Functional Powdered Bread Schisandra 4.00 3.86 4.22 4.12 green tea 3.89 3.92 4.12 4.03 banana 3.90 4.08 4.18 4.09 Sweet pumpkin 4.05 4.02 4.20 4.08 black tea 4.12 4.30 4.44 4.38

Example  5: Sensory evaluation of bread according to the amount of tea powder added

The results of the black tea bread prepared by the method of Preparation Example 2 and the black tea bread prepared by the method of Production Example 2 and the tea bread prepared by varying the compounding ratio (Comparative Examples 1 to 3) same.

Mixing ratio of bread according to the amount of tea powder added (g) material Production Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Gravity distribution 66.3 63 64.15 68.3 Sugar 8.9 13 7 8.9 Salt 0.1 0.2 0.05 0.1 Whey powder 2 2 2 - egg 8.9 13 7 8.9 butter 10.8 7.8 14.8 10.8 Tea powder 3 One 5 3

As a result, it was confirmed that the black tea bread prepared at the blending ratio of Preparation Example 2 showed higher preference in flavor, taste, texture and overall taste than the black tea bread prepared at the blending ratio of Comparative Examples 1 and 2. In addition, the bread of Comparative Example 3 prepared by adding black tea powder without addition of whey had the lowest preference in flavor, taste, texture and overall acceptability, and it was preferred to add bread whey and tea powder to produce bread It can be further improved.

Sensory evaluation of bread according to the amount of tea powder added division incense flavor Texture Overall likelihood Production Example 2 4.12 4.30 4.44 4.38 Comparative Example 1 3.96 3.90 4.10 3.98 Comparative Example 2 3.85 4.05 4.08 4.02 Comparative Example 3 3.65 3.84 3.92 3.78

Example  6: Sensory evaluation of bread according to baking conditions

(Comparative Examples 4 and 5), bread prepared by the method of Preparation Example 2, and Preparation Example 2 (Preparation Example 2) were prepared in the same manner as in Preparation Example 1, (Comparative Examples 6 and 7) were subjected to sensory evaluation, and the results are shown in Table 10 below.

Sensory evaluation of bread according to baking conditions division incense flavor Texture Overall likelihood Production Example 1 (170 DEG C for 8 minutes) 4.02 4.21 4.35 4.23 Comparative Example 4 (at 150 DEG C for 12 minutes) 3.86 4.02 3.98 3.96 Comparative Example 5 (200 占 폚, 5 minutes) 3.74 4.08 4.04 4.00 Production Example 2 (170 DEG C for 8 minutes) 4.12 4.30 4.44 4.38 Comparative Example 6 (150 占 폚 for 12 minutes) 3.92 4.08 4.06 4.03 Comparative Example 7 (200 占 폚, 5 minutes) 4.03 4.05 4.12 4.09

As a result, it was confirmed that baking the bread of the present invention at 180 ° C for 8 minutes was more smooth than the other baking conditions, excellent in moisture and texture, and high in preference.

Claims (7)

(a) sterilizing whey, drying and pulverizing to produce a whey powder;
(b) adding sugar and eggs to butter and creaming;
(c) adding gravure powder and salt and the whey powder prepared in step (a) to the creamed mixture of step (b) to prepare a batter;
(d) molding the dough produced in the step (c); And
(e) adding the baked dough of step (d) into an oven and baking the baked dough. [6] The method according to claim 1, wherein the whey powder of step (c) is added in an amount of 1.6 to 2.4% by weight based on the dough. The method according to claim 1, further comprising adding at least one powder selected from the group consisting of omija powder, green tea powder, banana powder, pumpkin powder and black tea powder to the dough of step (c) Method of manufacturing bread. The method according to claim 1,
(a) sterilizing the whey at 58 to 66 ° C for 25 to 35 minutes, drying and pulverizing at 45 to 55 ° C for 10 to 14 hours to prepare a whey powder;
(b) 8 to 10 g of sugar and 8 to 10 g of egg are added to 9 to 13 g of butter, followed by creaming;
(c) adding 65 to 75 g of a gravity component and 0.08 to 0.12 g of salt and 1.6 to 2.4 g of the whey powder prepared in the step (a) to the creamed mixture of step (b) to prepare a batter;
(d) molding the dough produced in step (c) to a size of 4 to 5 cm in diameter and 0.8 to 1.2 cm in height; And
(e) baking the formed dough in an oven at 160 to 180 DEG C for 7 to 9 minutes. The method of claim 3,
(a) sterilizing the whey at 58 to 66 ° C for 25 to 35 minutes, drying and pulverizing at 45 to 55 ° C for 10 to 14 hours to prepare a whey powder;
(b) 8 to 10 g of sugar and 8 to 10 g of egg are added to 9 to 13 g of butter, followed by creaming;
(c) 62 to 70 g of a gravity component, 0.08 to 0.12 g of salt, 2.5 to 3.5 g of a black tea powder and 1.6 to 2.4 g of the whey powder prepared in the step (a) are added to the creamed mixture of the step (b) Producing a dough;
(d) molding the dough produced in step (c) to a size of 4 to 5 cm in diameter and 0.8 to 1.2 cm in height; And
(e) baking the formed dough in an oven at 160 to 180 DEG C for 7 to 9 minutes. [7] The method of claim 5, wherein the green tea powder of step (c) is prepared by frying the washed green tea leaves at 18 to 22 ° C for 40 to 56 hours, treating the leaves for 20 to 40 minutes, Fermented leaves were first dried at 18 ~ 22 ℃ for 5 ~ 7 hours and air dried at 28 ~ 32 ℃ and 85 ~ 95% humidity for 4 ~ 6 Wherein the fermented black tea is dried and pulverized while injecting air for a period of time. A bread with added whey produced by the method of any one of claims 1 to 6.

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