TH17538Y - Bread product recipe using monk fruit sweetener and manufacturing process. - Google Patents

Abstract

------February 28, 2020------(OCR) Page 1 of 1 Summary of Invention This invention relates to a bread recipe using monk fruit sweetener, with monk fruit juice as the main ingredient to enhance nutritional value and reduce energy intake from sugar. The invention consists of bread flour, salted butter, eggs, salt, yeast powder, and monk fruit juice. The production process is a one-step mixing method: all dry ingredients are mixed together, followed by the liquid and finally the fat. The dough is then mixed until smooth, left to rise until doubled in size, cut into desired sizes, left to rest again, and then baked. The aim of this invention is to obtain bread made from monk fruit sweetener that is nutritionally valuable and low in energy because it does not contain sugar. ------------ Page 1 of 1 Summary of Invention This invention relates to a bread recipe using monk fruit sweetener, with monk fruit juice as the main ingredient to enhance nutritional value. This invention aims to reduce the energy intake from sugar by using a sweetener made from monk fruit. The bread is made with bread flour, salted butter, eggs, salt, yeast powder, and monk fruit juice. The production process involves a single-step mixing process: all dry ingredients are combined, followed by the liquid and finally the fat. The mixture is then beaten until smooth, forming a dough. The dough is left to rise until doubled in size, then cut into desired sizes and left to rest again before baking. The goal of this invention is to create low-nutritional, low-energy bread using monk fruit sweetener, as it contains no added sugar.

Claims (4)

------February 28, 2020------(OCR) Page 1 of 1 page. Claims 1. The formula for bread product using monk fruit sweetener consists of: - Bread flour 55-58 percent by weight - Salted butter 7-10 percent by weight - Chicken eggs 4-7 percent by weight - Salt 1-4 percent by weight - Yeast powder 1-4 percent by weight - Monk fruit juice 28-31 percent by weight 2. The formula for bread product using monk fruit sweetener, as per claim 1, with the optimal composition consists of: - Bread flour 56 percent by weight - Salted butter 8 percent by weight - Chicken eggs 5 percent by weight - Salt 1 percent by weight - Yeast powder 1 percent by weight - Monk fruit juice 29 percent by weight 3. The formula for bread product using monk fruit sweetener... According to claim 1 or 2, using a weight ratio of monk fruit to water of 1 to 20. ------------ Page 1 of 1 page. Claim 1. The formula for bread products made with monk fruit sweetener consists of: - Bread flour 55-58 percent by weight - Salted butter 7-10 percent by weight - Eggs 4-7 percent by weight - Salt 1-4 percent by weight - Yeast powder 1-4 percent by weight - Monk fruit juice 28-31 percent by weight. 2. The formula for bread products made with monk fruit sweetener, according to claim 1, contains the following components: The most suitable composition consists of: - Bread flour 56 percent by weight - Salted butter 8 percent by weight - Chicken eggs 5 percent by weight - Salt 1 percent by weight - Yeast powder 1 percent by weight - Luo Guo juice 29 percent by weight. 3. Bread product formula using Luo Guo sweetener according to Patent 1 or 2, using a Luo Guo to water ratio of 1 to 20. 4. Bread production process using Luo Guo sweetener according to one of Patents 1-3, which has the following steps: 1. Mix the flour and yeast together and let it rest for 180 minutes. 2. Dissolve the salt in the monk fruit water. Beat the flour with the mixer, then gradually add the salted water, monk fruit water, and egg. Mix well, then add the butter and beat until a thin film forms. 3. Let the dough rise for 180 minutes. Then cut it into 160-gram portions and let it rise again in the molds. 4. Bake at 180 degrees Celsius for 40-50 minutes.