KR20190102616A - Method for producing bread containing healthy preference food and bread produced thereby - Google Patents

Abstract

The present invention relates to a manufacturing method of bread containing water using a health preferred food, which manufactures bread containing water using a health preferred food and thus, provides unique taste and flavors of bread mixing prepared materials to make everyone enjoy the bread and at the same time, provides various nutrients contained in the prepared materials to improve health of consumers, and can be used as treatment means by useful ingredients contained in the materials; and to bread manufactured thereby. According to the present invention, the manufacturing method comprises: a step (S100) of immersing a selected material comprising red beans, pears, cabbages, eggplants, balloon flowers, daikon and black tea teabags in respective purifying water, and allowing active ingredients in the material immersed in heated purifying water to be leached; a step (S200) of mixing a leached product leached through the heated purifying water and forming a paste; a step (S300) of fermenting the mixed paste to obtain a first fermented product; a step (S400) of molding the first fermented product; a step (S500) of inserting the molded first fermented product to a mold frame and obtaining a second fermented product; and a step (S600) of putting the second fermented product in an oven to bake the same at a high temperature.

Description

METHOD FOR PRODUCING BREAD CONTAINING HEALTHY PREFERENCE FOOD AND BREAD PRODUCED THEREBY}

The present invention relates to a method of manufacturing a bread containing moisture using a health symbol food, and to a bread produced by the same, more specifically, a material consisting of red beans, pears, cabbage, eggplant, etc. instead of purified water generally entered in the manufacture of bread. The present invention relates to a method for producing bread containing moisture using a dry health symbol food, and to a bread produced by using the active ingredient leached from the bread.

In general, bread has existed since 6,000 years ago and has been used as a staple food for Westerners, but it is a food that has been spotlighted in Korea as the diet of modern people changes.

Bread is a food that is swelled and baked or steamed by mixing sugar, salt, and yeast with grain flour, and the most widely used bread is a flour made from flour and subsidiary sugar, salt instant yeast, fresh cream, warm water, and butter. It is a food manufactured by law.

The bread is used as a toast or a sandwich, and the taste level of the modern man is changed by the improvement of the consumption level, which brought about a change in the shape and taste of the bread.

In addition, as interest in well-being has increased, a wide range of breads have been added with ingredients from functional food groups to produce healthy bakery made with healthy, nutritious and functional foods, rather than bakery containing large amounts of artificial additives. It has been gradually expanded from the concept of health, nutrition, and functional foods to the concept of stocks, and the bread is the most used as a substitute for stocks.

In other words, bread is becoming more and more important in the diet, and various additives are used to add various functional factors to breads that are consumed as stocks or snacks, to meet the demand for food as well as functionality. I've been doing a lot of research.

Korean Patent No. 10-0446986 has been proposed in Korean Patent No. 10-0446986, which relates to a bread containing such a health food and a method for manufacturing the same. Kneading with 10 ~ 67 juice, salt 1.5, yeast 5.0, skim milk powder 4.0, sugar 6.0, shortening 3.0, 0.5 wt% dough improver and the primary fermentation step for 20-40 minutes at a temperature of 30 ℃, humidity 75-80% The intermediate fermentation step and the fermented fermentation product are filled in a mold and then baked in an oven after the second fermentation to prepare the improved Dong-a bread.

Here, the Dong-ah juice used to replace the water used when manufacturing the Dong-ah bread is extracted through a fruit called Dong-a, and the extracted Dong-ah juice is processed through a perinograph by heat treatment. , The processed Donga juice has the advantage of preventing the gluten film is destroyed during the dough and fermentation process when preparing the Dong-a bread.

However, the prior art 1 is simply described for the process to be processed through the perinograph extracted by simply extracting the fruit juice using the fruit called Dong-a to extract the Dong-ah juice, red beans, pears, In the process of kneading with cabbage, black tea, eggplant and soaked water, the detailed description is not described or even implied.

Meanwhile, Korean Patent No. 10-1737185 has been proposed as Korean Patent No. 10-1737185 for a bread containing health foods, and this prior art 2 boils the shell of pine chops in water to obtain the pine nut milk shell and the water. After kneading the flour with soaked water to make solid dough, it is fermented at room temperature, added pine nut milk, which is vegetable fat, and further kneaded, followed by fermentation at the prepared temperature and humidity conditions. It is coated with pine flavor oil to infiltrate steam into fermented bread to make pine nuts, a solid food.

However, the prior art 2 merely describes the contents of boiled pine nut milk in water to make pine nut bread, which is a solid food, by using boiled water from the pine nut milk shell, red beans, pears, cabbage, black tea, eggplant. In the process of kneading with water soaked through, the detailed description accordingly is not described or even implied.

Therefore, while solving the above problems, the nutritional and functional effects are fully exerted, and the demand for bread containing healthy foods that can maintain the food symbol and further can be a means of treatment is gradually increasing.

Republic of Korea Patent Publication No. 10-0446986 (2004. 08. 24.) Republic of Korea Patent Publication No. 10-1737185 (2017. 05. 11.)

The present invention has been made to solve the above problems of the prior art, and more specifically, by manufacturing a bread that provides a variety of texture using the leached from red beans, pears, cabbage, tea tea bags, eggplant, consumers It is an object of the present invention to provide a method for producing a bread containing moisture using the health sign foods that can feel the texture of the various ingredients contained in the bread and the bread produced thereby.

In addition, the present invention can promote the health of the consumer by the nutrients contained in the material when ingesting bread by the ingredients contained in the water soaked through the material, and furthermore, the specific ingredients of the material It can be used as a means, and aims to provide a method for producing a bread containing moisture and a bread produced by using a health sign food that can be enjoyed by anyone of all ages.

According to a preferred embodiment of the present invention, the selected material consisting of red beans, pears, cabbage, eggplant, bellflower, radish, black tea tea bags are immersed in each purified water, and the active ingredient contained in the heated purified water immersed is leached Losing step (S100); Mixing with the leachate leached through the heated purified water to form a dough (S200); Fermenting the mixed dough to obtain a primary fermented product (S300); Molding the first fermented fermented product (S400); Introducing the molded primary fermented product into a molded mold to obtain a secondary fermented product (S500); It is characterized in that it comprises a; the step of putting the secondary fermented fermented product in an oven and baking at a high temperature (S600).

According to another embodiment of the present invention, the step of leaching the active ingredient (S100), the step of preparing after washing the material of the red beans, pears, cabbage, bellflower, radish, eggplant (S110); The material washed through the step (S110) is immersed in each of the purified purified water and leaching the active ingredient having the material (S120); And drying the material immersed in each of the purified water and pulverizing it into fine particle powder (S130).

According to another embodiment of the present invention, the tea tea bag is further included in the purified purified water heated at step S120, and an active ingredient having the black tea tea bag immersed in the heated purified water is leached.

According to another embodiment of the present invention, the bellflower and radish are further included in the material, and the active ingredient possessed by the bellflower and the pear is leached by purified water heated together with the pear, and the radish is heated with the pear. Characterized in that the active ingredient that the radish and pears are leached by the purified water.

According to another embodiment of the present invention, in the step of forming the dough (S200), 3 minutes after the strong powder, eggs, yeast, baking metering agent, salt, sugar, leach, butter, powdered powder is added to the stirrer It is characterized in that the stirring for 6 minutes.

According to another embodiment of the present invention, the powder is applied to the primary fermented fermentation.

According to another embodiment of the present invention, the prepared material consisting of red beans, pears, cabbage, eggplant, bellflower, radish, and the prepared material is washed with brine and then immersed in each heated purified water and then heated The leachate leaching and the powdered material finely granulated the prepared material immersed in the heated purified water by crushing and pulverizing, and the leachate and powdered powder is a strong powder, egg, yeast, baking metering agent, salt, sugar , The dough is molded into a predetermined form by stirring with a stirrer, and the dough is formed by mixing the powdered powder with the primary fermented product which is fermented after the primary fermentation, and then entering the molded mold and then secondary. After fermentation, the secondary fermented product is characterized in that it is produced by heating, baking in an oven.

According to another embodiment of the present invention, the dough, consisting of the strong powder, eggs, yeast, baking metering agent, salt, sugar, the extract, butter, powdered powder is stirred for 3 to 6 minutes by a stirrer It features.

According to another embodiment of the present invention, the secondary fermented product is heated and calcined at a high temperature of 174 to 187 ° C. in an oven.

On the other hand, the description of the technology disclosed herein is only an embodiment for structural or functional description, the scope of the disclosed technology is not to be construed as limited by the embodiments described in the text. That is, the embodiments may be variously modified and may have various forms, and thus the scope of the disclosed technology should be understood to include equivalents capable of realizing the technical idea. In addition, the objects or effects presented in the disclosed technology does not mean that a specific embodiment should include all or only such effects, and thus the scope of the disclosed technology should not be understood as being limited thereto.

In addition, the meaning of the terms described in the present invention will be understood as follows. The terms “first” and “second” are used to distinguish one component from another component, and the scope of rights should not be limited by these terms. For example, a first component may be named a second component, and similarly may be named a first component as a second component.

Further, when a component is referred to as being "connected" to another component, it should be understood that there may be other components in between, although it may be directly connected to the other component. On the other hand, when a component is referred to as being "directly connected" to another component, it should be understood that there is no other component in between. On the other hand, other expressions that describe the relationship between the components, such as "between" and "between," or "neighboring to," and "direct neighboring to" should be interpreted as well.

Singular expressions should be understood to include plural expressions unless the context clearly indicates otherwise, and terms such as “include” or “have” refer to features, numbers, steps, operations, components, parts, or parts thereof described. It is to be understood that the combination is intended to be present and does not exclude in advance the possibility of the presence or addition of one or more other features or numbers, steps, operations, components, parts or combinations thereof.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the art unless otherwise defined. Generally, the terms defined in the dictionary used are to be interpreted as being consistent with the meanings in the context of the related art, and should not be interpreted as having ideal or excessively formal meanings unless clearly defined in the present invention.

The present invention has been made to solve the above problems of the prior art, and more specifically, by manufacturing a bread that provides a variety of textures using water soaked through red beans, pears, cabbage, tea tea bags, eggplants, There is an advantage of providing a bread containing a healthy sign food that can feel the texture of the various ingredients contained in the bread.

In addition, the present invention can promote the health of the consumer by the nutrients contained in the material when ingesting bread by the ingredients contained in the water soaked through the material, and furthermore, the specific ingredients of the material It can be used as a means, there is an advantage to provide a bread containing a healthy sign food that can be enjoyed by anyone of all ages without any objection and a manufacturing method thereof.

1 to 3 is a flow chart showing a manufacturing method of bread containing health symbols food according to an embodiment of the present invention
Figure 4 is a photograph showing a bread containing the health symbol food according to an embodiment of the present invention
Figure 5 is a photograph showing the state after heating the prepared red beans in purified water according to an embodiment of the present invention
Figure 6 is a photograph showing the state after heating the prepared pear in purified water according to an embodiment of the present invention
Figure 7 is a photograph showing the state after heating prepared cabbage prepared according to an embodiment of the present invention in purified water
8 is a photograph showing a state of kneading the leachate and prepared material in a stirrer according to an embodiment of the present invention
9 is a view showing a state in which the dough is first fermented in accordance with a preferred embodiment of the present invention
10 to 11 is a view showing a state for obtaining a secondary fermentation according to an embodiment of the present invention
12 is a photograph showing a state in which the second fermentation after inserting the primary fermentation product into the molded mold according to an embodiment of the present invention
Figure 13 is a photograph showing a bread containing the health sign food completed according to an embodiment of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 to 3 is a flow chart for explaining the manufacturing method of the bread containing health food according to the present invention, Figures 4 to 13 is a process for producing a bread containing health food according to the present invention. It is a picture showing.

The bread manufacturing method containing the health food according to the present invention refers to selected materials consisting of red beans, pears, cabbage, eggplant, bellflower, radish, black tea tea bag instead of water used to prepare the bread, the selected material is heated It is leached by each purified purified water.

Here, the extract leached by the heated purified water replaces the water used to prepare the bread, and is introduced into the stirrer with a strong powder, eggs, yeast, baking metering agent, salt, sugar, butter 3 minutes After stirring for 6 minutes to form a dough for the first fermentation.

In addition, the extract extracted from the selected material may be different depending on the amount of material used in the manufacture of bread, can be used freely adjusted according to the preference of the consumer.

Pear contained in the present invention has a record of cultivating the pear tree from the Samhan period according to the historical record, and in one word was widely cultivated varieties such as imperial pear, cheongsil pear. During the Japanese colonial period, Jangbaelang and Mansamgil were grown, and a new breed, Shingo, was spread.

In addition, according to the Chinese medicine record, the belly strengthens immunity and has an antioxidant effect and an anticancer effect. Pectin and phenolic compounds in the stomach lower blood pressure and phenolic compounds are effective in preventing stroke, and luteolin, a component called lutein, is good for bronchial health. In addition, there is a detoxification action to eliminate hangovers.

According to the historical record, the red beans are also called small head and red small head, and although it is not clear about the origin of red beans, the origin is assumed to be the whole of China, and it is a crop grown long ago in the Orient. It is estimated that Korea came from China.

Here, the components of the pelargonidine, saponin, potassium and folic acid contained in the red beans help to improve vascular health and are rich in vitamin B1. Drinking sweetened water is a good way to get vitamin B1 from red beans. Red beans contain anthocyanin, which has an antioxidant effect and removes free radicals that cause aging.

According to the historical record, there is a record that it was transmitted in East Asia in the 5th to 6th centuries, and it can be seen that it was cultivated from Silla era in Korea. It was introduced in Europe in the thirteenth century, but it was not actively grown for food like East Asia.

In addition, the eggplant contains an anthocyanin component to release the vascular waste, has an anti-cancer effect, relieve fatigue accumulated in the eyes and protects eyesight. It removes free radicals to prevent aging and helps skin elasticity.

The cabbage was used indigenous peoples who lived on the coast of western Europe, and around 600 B.C.E., the Celts living in midwestern Europe spread throughout Europe.

In addition, according to the data published in the World Journal of Applied Science, cabbage decreased cholesterol and triglycerides when cabbage was administered to obese mice. Cabbage has the effect of purifying blood, and vitamin U in cabbage protects the gastrointestinal mucosa and improves liver function. In particular, cabbage wicks and outer leaves contain many of these ingredients.

The origin of the black tea originated from the middle of the 19th century when the Japanese, who tried to produce and export black tea, called the green tea of their country as Japanese tea, and Europeans used the tea called red tea because it was red.

In addition, the black tea contains a lot of catechin component has a strong antioxidant function. It also contains polyphenols, which are effective in preventing platelet coagulation, anti-inflammatory, anti-inflammatory and caries prevention.

Saponin, the main component of the bellflower, serves to increase the body's immunity, cleans the body's blood and helps blood circulation. In addition, the bellflower contains a dietary fiber that has the advantage of moistening the mucous membrane of the bronchus or strengthening the mucous membrane of the bronchus.

In addition, it is rich in vitamin C of the bellflower has the advantage of recovering the fatigue of the human body, inulin and dietary fiber contained in the bellflower to clean the intestinal environment of the intestine to facilitate smooth intestinal activity and suppress the absorption of sugar There is an advantage.

The radish has a `` Diastase '' enzyme that breaks down starch, which helps digest food and promotes absorption.It contains nutrients such as vitamins and iron, which helps to stop frequent coughing and sputum sore throat. There is an advantage.

In addition, the physiologically active substance called 'isothiocyanate', which makes the radish spicy, promotes gastrointestinal function, and also has antibacterial and insecticidal effects, which helps the gastrointestinal environment.

In addition, in addition to the advantages of the radish, there is an advantage that supplies the long-term waste cleaning, colon inflammation relief, anti-cancer effect, detoxification function, sufficient moisture supplement, weight loss and natural vitamins.

1 to 13 according to the above, the manufacturing method of the bread containing health food according to the present invention is selected from red beans, pears, cabbage, eggplant, radish, bellflower, tea tea bags each purified water Step immersed in, the active ingredient having the material immersed in the heated purified water is leached (S100), mixing with the leachate leached through the heated purified water to form a dough (S200), the mixing Fermenting the prepared dough to obtain a primary fermentation (S300), molding the first fermented fermentation (S400), and inserting the molded primary fermentation into a mold for a secondary fermentation Obtaining a step (S500), and the step of putting the secondary fermented fermentation in an oven and baking at a high temperature (S600).

1. The step of extracting the active ingredient possessed by the selected material (S100)

The step of extracting the active ingredient possessed by the selected material (S100) is to soak the selected material consisting of red beans, pears, cabbage, eggplant, bellflower, radish, black tea tea bags in each purified water and heat the purified water to the purified water. Refers to the step of leaching the active ingredient of the immersed material in purified water.

The step of extracting the active ingredient possessed by the selected material (S100) includes washing the selected material and preparing (S110), immersing and heating the material in purified water (S120), and leaching the leached material into fine particle powder. Powdering step (S130).

(1) preparing and washing the selected material (S110)

The step of preparing and then washing the selected material (S110) refers to the step of washing red beans, radish, pears, cabbage, bellflower, eggplant in addition to black tea bags.

Here, the red beans, radish, pears, cabbage, bellflower, eggplant is washed by brine, wherein the brine is 3 to 7 parts by weight in 100 parts by weight (g) of purified water.

The brine temperature is preferably maintained at 4 to 8 ℃ to clean the red beans, radish, pears, cabbage, bellflower, eggplant.

That is, the red beans, radish, pears, cabbage, bellflower, eggplant is washed by the brine has the advantage that the foreign substances on the surface of the adzuki bean, radish, pears, cabbage, bellflower, eggplant outer surface is clean.

In addition, the red beans are washed with brine and then immersed in purified water. The red bean immersed in the purified water is made in a state called by the purified water for a period of half a day.

(2) dipping and heating the material in purified water (S120)

Dipping and heating the material in purified water (S120) after washing the selected material to prepare a predetermined size (S110), the red bean, pear, radish, eggplant, bellflower, cabbage to a certain size and then immersed in each purified water And, by heating the purified water, the step of leaching the active ingredient possessed by the material immersed in the purified water.

The purified water and the red beans are each 295 to 342 parts by weight (g) of purified water and 92 to 113 parts by weight (g) of red beans called by the step (S110) are mixed and heated to 73 to 84 ° C. for 8 to 13 minutes. Heated to 57-62 ° C. for 13-18 minutes.

The pear washed by the step (S110) is cut to a certain size after removing the shell. Here, the pears and the purified water may be mixed with pears 237 to 276 parts by weight (g) and 280 to 320 parts by weight (g) of purified water, respectively, and heated to 57 to 62 ° C. for 50 to 70 minutes.

The cabbage washed by the step (S110) is cut to a certain size, and then the cabbage and purified water cabbage 247 to 329 parts by weight (g) and 295 to 342 parts by weight (g) of purified water respectively 57 to 57 Heated to 62 ° C. for 50-70 minutes.

After the eggplant washed by the step (S110) is cut into a predetermined size, the shredded eggplant and purified water are mixed with 27 to 34 parts by weight (g) and 295 to 342 parts by weight (g) of purified water, respectively, 73 to 84 Heated to 18 ° C. for 24 to 24 minutes.

In addition, black tea tea bags and purified water may be mixed with 5 to 8 parts by weight of black tea tea bags (5) and 295 to 342 parts by weight (g) of purified water, respectively, and may be heated to 73 to 84 ° C. for 4 to 7 minutes.

On the other hand, materials that can be used together in addition to the chopped pears are bellflower and radish, and the bellflower is immersed in purified water heated together with the pear and then heated in the immersed purified water so that the active ingredients containing the bellflower and pear are leached. Alternatively, the radish is immersed in purified water with pears and then heated in the immersed purified water, so that the active ingredient containing the radish and pears is leached.

Here, the bellflower and the pears immersed in the heated purified water are respectively 280 to 320 parts by weight (g), 37 to 43 parts by weight (g) of the bellflower and 184 to 228 parts by weight of the pear (57) by mixing 57 to 62 Heating to 50 ° C. for 50 to 70 minutes.

In addition, the radish and pears immersed in the heated purified water is 280 to 320 parts by weight (g), purified water 143 to 157 parts by weight (g) and 184 to 228 parts by weight of the pear (57), respectively, 57 to Heated to 62 ° C. for 50-70 minutes.

That is, radish and pears or bellflowers and pears are leached and mixed by the heated purified water, which has the advantage that the efficacy of the radish, pears and bellflowers is further improved.

In addition, in the present invention, when the step of immersing and heating the purified water in the material (S120) is carried out below the range according to the above contents, the active ingredients of the respective materials are not sufficiently leached, exceeds the above upper limit range If it is to be carried out by the active ingredients of the respective materials may be altered.

On the other hand, it is possible to mature each of the leachate leaching in the step (S120) at a low temperature, the active ingredient contained in the selected material is leached into the purified purified water and the leachate formed by dipping and the selected material heated by dipping and the leachate It is possible to age at low temperatures.

Each of the leachate leached in the step (S120) may be aged at low temperature for 3 hours to 4 hours at 3 to 7 ℃, as described above, each of the leachate leached in step (S120) is aged at low temperature.

Kneading material replacing the water by mixing the leachate leached from the red beans, pears, eggplant, cabbage, tea tea bags aged with the low temperature and pears, bellflower or pears and radishes and then leached by the heated purified water It will be prepared.

At this time, when preparing the dough to replace the water by mixing the leachate, the leachate may be continuously mixed for 4 to 6 minutes using a mechanical mixer, for uniform mixing.

On the other hand, according to the user's preference to mix the desired leachate when manufacturing the bread to replace the water to form the dough or when using each of the leach to replace the water to form the dough to form the dough.

(3) powdering the soaked material into fine particle powder after cutting (S130)

The step of pulverizing the material immersed in the heated purified water into a fine particle powder is dried after the material immersed in the heated purified water, the dried material is accommodated in a dryer and dried for a predetermined time and then fined by a particle crusher It is a step that is processed into powder.

In the present invention, the selected material consisting of red beans, pears, cabbage, eggplant, bellflower, radish group immersed in heated purified water is a strong ingredient in the manufacture of bread, eggs, yeast, baking metering agent, salt, sugar, butter with a stirrer It can be mixed to boil the texture and flavor of bread further. To prevent discoloration or deterioration of the ingredients immersed in the heated purified water, the ingredients immersed in the heated purified water are then powdered into finely divided and fine particle powder. The conversion may proceed.

That is, after picking out the selected materials immersed in the heated purified water and forcibly accommodated in a dryer to remove the water present in the selected material and is forcibly dried for 3 to 4 hours at a temperature of 45 to 57 ℃ In addition, the materials dried in the dryer are scraped of the shell on the outer surface of the pear, radish, bellflower to make powdered powder having fine particles.

Peel, radish, bellflower and red beans, eggplant, cabbage on the outer surface is cut into pieces in order to be accommodated in the particle grinder.

Here, the materials cut into a predetermined size are subjected to a process of being powdered into fine particle powder so that the particle diameter of the materials is 0.5 to 1mm after being accommodated in the particle grinder.

The powdered powder of red beans, pears, radishes, eggplant, cabbage and bellflower, which are granulated with the fine powder, is mixed in a weight ratio of 1: 1: 1: 1: 1: 1, and the powdered powder granulated with the fine powder Using a conventional mixer, can be mixed continuously for 4-6 minutes for uniform mixing.

That is, the powder powder processed through the above process is formed with a stirrer aged in the step (S120) and the dough for processing the bread by a stirrer, the dough is the primary and secondary fermentation The bread is made by the process and the oven, which makes it possible to boil the texture and flavor of the bread even more.

2. Forming the dough (S200)

In the forming of the dough (S200), the leachate leached into the heated purified water and the material extracted from the heated purified water are mixed together with the powder powdered with fine particle powder to form a dough for processing bread. It's a step.

Here, the step of forming the dough (S200) refers to a step of forming a dough by stirring the prepared material, the leachate and the powder powdered with fine particle powder by a stirrer, the dough is formed The losing steps are described below.

(1) step of forming the dough by the stirrer (S210)

The step of forming the dough (S210) is a step for processing the dough formed by the stirrer, in the present invention, with a strong powder, eggs, sugar, baking metering agent, salt, sugar, butter, the The leachate leached from the heated purified water and the powder powder powdered from the heated purified water with fine particle powder may be used.

Materials to be introduced into the stirrer are based on 100 parts by weight (g) of the whole dough, 570 to 612 parts by weight (g), 57 to 63 parts by weight (g) eggs, 22 to 27 parts by weight of yeast ( g), 4.8 to 6.7 parts by weight (g) of baking metering agent, 10.6 to 13.8 parts by weight of salt, 38 to 43 parts by weight of sugar (g), 15.8 to 19.4 parts by weight of butter (g), leaching in the step (S120) 295 to 342 parts by weight (g) of leachate, 3 to 5 parts by weight (g) of powdered powder processed in step S120 may be used.

At this time, the material is introduced into the stirrer and stirred for 3 to 6 minutes, the dough is prepared to process the bread is molded, the molded dough is fermented through the primary fermentation process It is drawn into a molded mold and sealed to obtain fermentation.

3. Obtaining the first fermented product (S300)

Obtaining the primary fermentation product is a step of obtaining the primary fermentation product by introducing the dough formed by the stirrer into the molded mold and sealing it and then fermenting at 24 to 29 ° C. and 70 to 83% humidity at room temperature. Since the process of obtaining the primary fermented product through the (S300) is already known technology, a detailed description of the (S300) will be omitted.

4. Forming the primary fermentation product (S400)

After removing the air bubbles contained in the primary fermented product fermented by the temperature and humidity set in the step (S300) step (S130) to form a secondary fermentation, including powdered powder powdered with fine particle powder Molding step.

Here, the step of forming the primary fermentation (S400) is a step of removing the bubbles contained in the primary fermentation fermented in the first fermentation process (S410) and in the step (S130) to fine particle powder Injecting powdered powdered powder into the first fermented fermentation, and molding (S420).

The primary fermentation product fermented through the step (S300) is to remove the bubbles contained in the fermentation product during the first fermentation through a wheat column formed in the horizontal direction.

Here, the primary fermentation product from which the bubbles are removed is spread evenly in the horizontal direction, and then the fine powdered powder powder is applied through the step (S130), wherein the powder powder applied is the primary fermentation product 100. 5 to 10 parts by weight of g are applied to the parts by weight (g).

The primary fermented product to which the powdered powder is applied is cut into a predetermined size and then molded into a form in which a duvet is superimposed, and then introduced into a molded mold, and in the step of forming the primary fermented product, it is a known technique. Details will be omitted.

5. Obtaining the secondary fermented product (S500)

The step of obtaining the secondary fermented product is a step of obtaining the secondary fermented product by introducing the primary fermented product formed in the step (S400) into a molded mold and fermenting at 28 to 33 ° C. and 83 to 90% humidity at room temperature. And, the process of obtaining a secondary fermented product through the (S500) is already known in the art, so a detailed description of the (S500) will be omitted.

6. Baking the Second Fermentation (S600)

The secondary fermented product fermented through the secondary fermentation process is a step of obtaining a bread using the leachate replaced with water through the process of baking the secondary fermented product at a high temperature of 174 ~ 187 ℃ by introducing into the oven. The bread baked through is to paint the leaching aged through the step (S120) so that the texture and aroma more sprouting, wherein the amount of the leaching to paint is 1 to 2 parts by weight (g).

Hereinafter, with reference to the accompanying drawings it will be described in detail a preferred embodiment of the manufacturing method of a bread containing health food according to the present invention.

<Example>

First, as shown in FIGS. 2 to 7, salt water was used to remove the water used to prepare the bread and to clean the outer surface of the red beans, pears, eggplant, cabbage, bellflower, and radish in heated purified water.

At this time, the salt water was dissolved in purified water so that the salt contains 1 to 3 parts by weight (g) based on 100 parts by weight of the total purified water (g).

Next, the red beans washed by brine were immersed in purified water and soaked in water for half a day.

Red beans and pears, eggplant, cabbage, black tea tea bags and pears, bellflowers and pears and radishes immersed in the purified water are mixed and immersed in heated purified water, and the red beans, pears, eggplant, cabbage, black tea bags and each purified water The leachate immersed in the active ingredient of the immersed pear and bellflower pear and radish was separated, and the leachate was aged at low temperature at 3 to 7 ℃ for 3 to 4 hours.

Then, the material immersed in the heated purified water was forcibly dried at a temperature of 45 to 57 ° C. for 3 to 4 hours, and the shell on the outer surface of the pear, radish and bellflower was removed.

Next, the pears, radishes, bellflower and eggplant cabbage, and red beans which were removed were chopped and processed by a particle grinder so that the particle diameter was 0.5 to 1 mm.

Subsequently, to process the dough, a strong powder, egg, yeast, baking metering agent, salt, sugar, aged extract, powdered powder and butter were added to the stirrer and stirred for 3 to 6 minutes.

Next, the dough was stirred by a stirrer was first fermented at a room temperature of 24 to 29 ℃ and humidity of 70 to 83%, and the first fermented fermented product was mixed with powder powder after removing the bubbles and molded.

After the molded primary fermented product was introduced into the molded mold, the secondary fermented product fermented by the normal temperature of 28 to 33 ° C. and the humidity of 83 to 90% was introduced into an oven to obtain a secondary fermented product at a high temperature of 174 to 187 ° C. By baking the tea fermentation, the bread containing the health sign food is replaced with water in the manufacture of bread as shown in Figure 8 was prepared.

Comparative Example

Bread was manufactured using the same material as in Example, but in Comparative Example 1, bread was prepared using water without using a leachate and powdered powder as in Example.

Sensory evaluation was performed on the taste, aroma, touch and overall preference of the bread prepared according to the embodiment and the bread prepared according to the comparative example as described above, and the results are shown in Table 2 below. The sensory test was conducted on 50 food-related experts and 50 general consumers. The 9-point scoring method was used for scoring and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division flavor incense touch Overall preference Example 8.7 8.4 8.2 8.5 Comparative example 6.4 4.6 5.3 5.3

As shown in the above [Table 2], the taste and aroma, the touch and the overall preference of the bread prepared by the example and the bread prepared by the comparative example, as a result, the taste of the bread prepared according to the embodiment And incense. Tactile and comprehensive preference was found to be superior to the bread prepared according to the comparative example.

This, the bread produced according to the embodiment is the red leached water, the leached water and the active ingredients leaching the ingredients of red beans, pears, cabbage, eggplant, tea tea bags and pears, radishes, pears and bellflowers in heated purified water After slicing and preparing the bread containing health-signal foods using powdered powder powdered with fine particle powder, the health of consumers is improved by ingesting the nutrients contained in the bread, and the beneficial ingredients contained in the material It is believed to be used as a means of treatment to improve consumer preferences.

Although the present invention has been described with reference to the embodiments shown in the drawings, this is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent other embodiments are possible. Therefore, the true technical protection scope of the present invention will be defined by the technical spirit of the appended claims.

Claims (9)

Selected materials consisting of red beans, pears, cabbage, eggplant, bellflower, radish, black tea tea bags are immersed in each purified water, the step of leaching the active ingredient of the material being heated purified water immersed (S100);
Mixing with the leachate leached through the heated purified water to form a dough (S200);
Fermenting the mixed dough to obtain a primary fermented product (S300);
Molding the first fermented fermented product (S400);
Introducing the molded primary fermented product into a molded mold to obtain a secondary fermented product (S500);
Put the second fermented fermented product in an oven and baking at high temperature (S600); manufacturing method of a bread containing moisture using a health-signal food comprising a.
The method of claim 1,
The step (S100) of leaching the active ingredient,
Preparing after washing the ingredients of the red beans, pears, cabbage, bellflower, radish, eggplant in brine (S110);
The material washed through the step (S110) is immersed in each of the purified purified water and leaching the active ingredient having the material (S120);
Drying the material immersed in each of the purified water and powdering into fine particles (S130); Method of producing a bread containing moisture utilizing the health sign food, characterized in that consisting of.
The method of claim 2,
Black tea tea bag is further included in the purified water heated in the step (S120), and bread containing moisture using the health-signal food, characterized in that the active ingredient possessed by the tea tea bag immersed in the heated purified water is leached. Manufacturing method.
The method of claim 3, wherein
The material further includes bellflower and radish, the bellflower is leached by the purified water heated together with the pear, the active ingredient of the bellflower and pear is leached, the radish is effective by the radish and pear by the purified water heated together with the pear Method of producing a bread containing moisture utilizing health symbols food, characterized in that the leaching of minutes.
The method of claim 1,
In the forming of the dough (S200),
Bread containing moisture using health foods, characterized in that the strong powder, eggs, yeast, baking metering agent, salt, sugar, leach, butter, powder powder is added to the stirrer and stirred for 3 to 6 minutes Manufacturing method.
The method of claim 1,
Method for producing a bread containing moisture utilizing health sign foods, characterized in that the powdered powder is applied to the fermented fermentation.
Prepared ingredients consisting of red beans, pears, cabbage, eggplant, bellflower, radish,
The prepared material is washed with brine and then leached through the process of immersed in each of the heated purified water and then heated,
The powdered powder finely granulated by crushing and crushing the prepared material immersed in the heated purified water,
The leachate and powdered powder is stirred together with a strong powder, egg, yeast, baking metering agent, salt, sugar, butter by a stirrer to form a dough in a predetermined form,
The dough is formed by mixing the powdered powder with the first fermented fermented after the first fermentation, and then the second fermented into the molded mold,
The secondary fermented bread is a bread containing moisture utilizing a health-signal food, characterized in that produced by heating and baking in an oven.
The method of claim 7, wherein
The dough, consisting of the strong powder, eggs, yeast, baking metering agent, salt, sugar, the extract, butter, powdered powder is stirred by a stirrer for 3 to 6 minutes, water using the health sign food This bread contains.
The method of claim 7, wherein
Bread containing moisture using the health symbol food, characterized in that the secondary fermented product is heated and calcined at a high temperature of 174 to 187 ℃ in an oven.

Images