201038213 六、發明說明： 【發明所屬之技術領域】 本發明是有關於一種烘焙物，特別是指一種含有益生 菌之烘焙物。 【先前技術】 隨著健康概念的逐漸提昇，許多人都會透過服用益生 菌來促進腸道健康，藉以改善體質，例如改善過敏體質、 改善乳糖不適症、降低膽固醇、降低高血壓、提升先天免 疫力、避免肝臟纖維化、促進腸道蠕動，以及抑制腸道中 有害微生物的生長等，而目前市面上常見含有益生菌之食 中，絕大部分為優酷·乳、優格或乳路等需低溫冷之乳製 品。但上述需採用低溫保存之乳類益生菌食品，除了保存 期間會浪費能源外，在販售時之低溫（4r )窗櫥保存下， 益生菌因浸泡在酸性且水分活性相當高的飲品或食品中， 大約在保存十四天後便幾乎死亡殆盡，保存期間甚短此 外，許多人對於冰冷食品的食用意願並不高，尤其是在寒 冷的季節，因此，經常造成許多想要食用益生菌之消費者 的困擾。 【發明内容】 因此’本發明之目的’即在提供一種含有益生菌之烘 焙物。 本發明之另一目的，在於提供一種含有益生菌之烘焙 物的製作方法。 於是，本發明含有益生菌之烘焙物，包含至少一烘培 201038213 菌添加層。該烘焙品是由 該益生菌添加層之益生菌 品，及一附著於烘焙品上之益生 一麵團混合物經加熱烘焙製成， 含量尚於 l.OxlC^cpu/g。 於疋本發明含有益生菌之烘培物的製作方法，包含 :下步驟:⑴製作一麵團混合物;(b)調製—益生菌添加 厂’ c豸步驟（a)之麵團混合物供烤成一烘培品；及^ )將步驟之i生菌添加料添加附著於烘培品上而形成 一益生菌添加層。 外本發明之功效：透過於烘焙品上添加該益生菌添加層 的&冲彳藉由烘培品之水活性甚低且呈酸驗中性的特性 ’使含i生菌之烘梧物可常溫保存與食用，並可大幅延長 益生菌之存活期限，除了可提供仙者熱量與飽足感外， 還能夠同時提供適量益生菌。 【實施方式】 有關本發明之前述及其他技術内容、特點與功效，在 、下配&參考圖式之三個較佳實施例的詳細說明中，將可 清楚的呈現。 在本發明被詳細描述之前，要注意的是，在以下的說 明内*中’類似的元件是以相同的編號來表示。 如圖1、2所示，本發明含有益生菌之烘焙物的第一較 佳實施例為餅乾’該烘培物3含有-餅乾態樣之烘培品31 及附著於洪梧品31外表面且含益生菌之益生菌添加層 32 ° 该棋培品31是由一麵團混合物經加熱烘焙製成，該麵 201038213 團混合物是由食用油脂、甜味劑、益生素、液蛋、低筋麵 粉、天然植物膠、食鹽與香料依一預定比例均勻混合製成 。以383公克之麵團混合物為例，該麵團混合物之該等組 成物的重量（重量比）分別為：食用油脂8〇 g (2〇 89% )、 甜味劑 70 g(18.28% )、益生素 30 g(7.83% )、液蛋 5〇 g (13.05% )、低筋麵粉140 g ( 36.55% )、天然植物膠1〇 g (2.61% )、食用鹽 2 g(0.52% )與香料 1 g(〇27% )，但 Ο201038213 VI. Description of the Invention: TECHNICAL FIELD OF THE INVENTION The present invention relates to a baked product, and more particularly to a baked product containing probiotic bacteria. [Prior Art] With the gradual improvement of the concept of health, many people will promote intestinal health by taking probiotics, thereby improving physical fitness, such as improving allergies, improving lactose discomfort, lowering cholesterol, lowering blood pressure, and improving innate immunity. Avoid liver fibrosis, promote intestinal peristalsis, and inhibit the growth of harmful microorganisms in the intestines. Currently, most of the foods that contain probiotics on the market are mostly cold, milk, yogurt or milky roads. Dairy products. However, the above-mentioned milk probiotic foods which need to be stored at a low temperature, in addition to wasting energy during storage, are stored in a low-temperature (4r) window cabinet for sale, and the probiotics are soaked in an acidic and highly water-stable beverage or food. In the middle, it is almost dead after 14 days of storage, and the storage period is very short. In addition, many people are not willing to eat cold foods, especially in the cold season, and therefore often cause many probiotics to be eaten. The troubles of consumers. SUMMARY OF THE INVENTION Therefore, the object of the present invention is to provide a baked product containing probiotic bacteria. Another object of the present invention is to provide a method for producing a baked product containing probiotic bacteria. Thus, the present invention comprises a baked probiotic comprising at least one baked 201038213 bacterial additive layer. The baked product is a probiotic which is added by the probiotic, and a probiotic dough mixture attached to the baked product is baked by heating, and the content is still at l.OxlC^cpu/g. The method for preparing a baked product containing a probiotic according to the present invention comprises the following steps: (1) preparing a dough mixture; (b) preparing a probiotic extracting plant 'c豸 the dough mixture of the step (a) for baking into a baking And ^) adding the step i-sugar additive to the baked product to form a probiotic added layer. The effect of the present invention is as follows: by adding the probiotic added layer to the baked product, the baking agent contains the i-containing baking agent by the water property of the baking product which is very low in activity and neutral in acidity. It can be stored and eaten at room temperature, and can greatly extend the survival period of probiotics. In addition to providing the calorie and satiety of the cents, it can also provide the right amount of probiotics. [Embodiment] The foregoing and other technical contents, features, and advantages of the present invention will be apparent from the detailed description of the preferred embodiments of the invention. Before the present invention is described in detail, it is to be noted that in the following description, similar elements are denoted by the same reference numerals. As shown in FIGS. 1 and 2, a first preferred embodiment of the present invention comprising a baked product of probiotics is a biscuit 'the baked product 3 containing a biscuit-like baked product 31 and attached to the outer surface of the flooded product 31 and comprising Probiotics Additive Layer 32 ° The chess culture 31 is made by heating a dough mixture by heating. The dough 201038213 is a mixture of edible oils, sweeteners, probiotics, liquid eggs, low-gluten flour, natural The vegetable gum, the salt and the flavor are uniformly mixed in a predetermined ratio. Taking a dough mixture of 383 grams as an example, the weight (weight ratio) of the dough mixture is: 8 〇g (2〇89%) of edible fat, 70 g (18.28%) of sweetener, and probiotics. 30 g (7.83%), liquid egg 5〇g (13.05%), low-gluten flour 140 g (36.55%), natural vegetable gum 1〇g (2.61%), edible salt 2 g (0.52%) and spices 1 g (〇27%), but Ο
實施時，可依據實際製作之烘培品的口感需求，適當調配 麵團混合物之該等組成物的組成比例，不以上述比例為限 ，其中，該益生素之較佳添加量範圍在1〇%以上，用以促 進益生菌在食用者之腸道生長。該甜味劑主要是用以增加 烘培品之甜味，在本實施例中所採用之甜味劑為砂糖，但 實施時，該甜味劑也可改用葡萄糖、麥芽糖、果糖、乳糖 、異麥芽寡糖、麥芽醣醇...等，該香料為香草類植物製成之 乾燥物，但實施時，由於香料與甜味劑類型眾多，所以不 以上述類型為限。 …油脂之添加目的’要是增加烘焙品31烘焙後之 香氣與…在本實施例中，所採用之食用油脂為無水奶 油，但實施時，該食用油脂可選自於由無水奶泊、天然奶 油、椰子油、棕招油、豬油、牛油、羊油、調和合成奶油 以及以無水奶油 '天然奶油、椰子油、棕括油、豬油、牛 油、羊油與調和合成奶油之混合所組成的群體。 :益生素的添加’主要是為了於烘培物3被食用後， 促進所添加之益生菌於腸道中的生長，在本實施例中，所 5 201038213 ㈣之益生素為果㈣液、木隸液與菊諸伽㈣液， =時’該益生素亦可採用上述益生素單獨或混合體之 液體或粉體，且不以上述種類為限。 該天然植物谬的添加’是要利用天然植物朦本身含有 豐富腾食纖維且熱量低的特性，增加洪培物3食用後之餘 足感’並降低烘㈣3之熱量，使烘培物有節食的功用。 在士實施例中，所添加之天然植物膠為洋菜粉（即寒天粉）， 但實施時，該天然植物膠亦可選自於由洋菜粉、葙篛粉、 r% 黑木耳粉以及洋菜粉、詞篛粉與黑木耳粉之混合所組成的 群體。 該益生菌添加層32是由益生菌粉與食用油脂均勻混合 製成之益生菌添加料，喷灑被覆於烘焙品31表面，並經乾 燥後所構成，一方面是要利用食用油脂包裹於益生菌粉外 ，避免益生菌直接暴露於外界空氣中，延長益生菌之存活 期’另一方面是要方便將益生菌粉體固定於烘焙品M上。 在本實施例中，所使用之益生菌為孢子乳酸菌（ Lactobacillus sporogenes ，景岳生物科技股份有限公司編 號 GMNL198)及嗜酸乳酸桿菌（LadMacz.//奶 ’景岳生物科技股份有限公司編號GMNL185 )，但實施時 ’益生菌亦可使用乳酸桿菌屬（ZacioftaciZ/ws)之所有菌種、 乳鏈球菌屬之所有菌種及/或雙又桿菌屬 之所有菌種，例如 Lactobacillus bulgaricus 、 Lactobacillus lactis 、 Lactobacillus casei 、 Lactobacillus lactis、Lactobacillus cremoris、Lactobacillus 6 201038213 helveticus ' Lactobacillus gasseri 、 Streptococcus thermophilus、山.ace出ac"s…等菌種之單一或 混合菌株。而食用油脂為椰子油，且該益生菌添加料中含 有lxl09 CFU/g以上的益生菌，但實施時，益生菌與食用油 脂之種類皆不以上述類型為限。 該含有ϋ生菌之烘培物3製作時，包含以下步驟： 步驟（）模製餅乾胚品。先將食用油脂加熱融化後In the implementation, the composition ratio of the composition of the dough mixture may be appropriately adjusted according to the taste requirement of the actually produced baking product, and is not limited to the above ratio, wherein the preferred addition amount of the probiotic is in the range of 1%. Above, to promote the growth of probiotics in the intestines of the consumer. The sweetener is mainly used to increase the sweetness of the baked product. The sweetener used in the embodiment is granulated sugar, but when implemented, the sweetener can also be changed to glucose, maltose, fructose, lactose, Isomalt oligosaccharide, maltitol, etc., which is a dried product of vanilla plants, but in practice, since the type of flavoring agent and sweetener is numerous, it is not limited to the above types. ...the purpose of adding fats and oils' is to increase the aroma of baked goods 31 after baking. In this embodiment, the edible fats and oils used are anhydrous butter, but when implemented, the edible fats and oils may be selected from anhydrous milk, natural cream. , coconut oil, palm oil, lard, butter, sheep oil, blended synthetic cream and blended with anhydrous cream 'natural cream, coconut oil, palm oil, lard, butter, sheep oil and blended synthetic cream The group that makes up. : The addition of probiotics is mainly to promote the growth of the added probiotics in the intestine after the baked product 3 is consumed. In the present embodiment, the probiotics of the 5 201038213 (4) are fruit (four) liquid, wood Liquid and chrysanthemum (four) liquid, = when 'the probiotic can also use the liquid or powder of the above probiotics alone or in combination, and is not limited to the above categories. The addition of the natural plant mites is to take advantage of the natural plant mites themselves, which are rich in consuming fiber and low in calorie properties, increase the residual feeling after the consuming of the cultivar 3 and reduce the heat of the baking (4) 3, so that the baked food has a diet. The function. In the embodiment, the added natural vegetable gum is acacia powder (ie, cold day powder), but when implemented, the natural vegetable gum may also be selected from acacia powder, lotus root starch, r% black fungus powder, and A group consisting of a mixture of acacia powder, eucalyptus powder and black fungus powder. The probiotic added layer 32 is a probiotic supplement prepared by uniformly mixing probiotic powder with edible oil, spray coated on the surface of the baked product 31, and dried, and on the one hand, is wrapped with edible oil and fat in the probiotic. In addition to the bacterial powder, avoid probiotics directly exposed to the outside air, prolong the survival of probiotics. On the other hand, it is convenient to fix the probiotic powder on the baked goods M. In the present embodiment, the probiotics used are Lactobacillus sporogenes (Jingyue Biotechnology Co., Ltd. No. GMNL198) and Lactobacillus acidophilus (LadMacz.//Milk's Jingyue Biotechnology Co., Ltd. No. GMNL185) However, in the implementation, 'probiotics can also use all strains of the genus Lactobacillus (ZacioftaciZ/ws), all strains of the genus Streptococcus and/or all species of the genus Bifidobacterium, such as Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus casei, Lactobacillus lactis, Lactobacillus cremoris, Lactobacillus 6 201038213 helveticus 'Lactobacillus gasseri, Streptococcus thermophilus, mountain.ace out ac"s...single strains of single or mixed strains. The edible fat and oil is coconut oil, and the probiotic added material contains probiotics of lxl09 CFU/g or more, but when implemented, the types of probiotics and edible fats are not limited to the above types. When the baked product 3 containing the axillary bacteria is produced, the method comprises the following steps: Step () molding the biscuit blank. First, the edible oil is heated and melted.
，逐漸加入甜味劑，並攪拌均勻，再依序將益生素、天然 植物膠與液蛋加入拌句，然後，逐漸加入低筋麵粉、香料 與食鹽，並於攪拌均勻且輾揉成麵團混合物後，將麵團混 合物輾壓成片& ’並以模具沖切成預定塊狀之餅乾胚品備 用。 步驟（二）調製益生菌添加料。將益生菌粉逐漸加入 食用油脂中，並攪拌均勻備用。 步驟（三）供製烘培品31。以隧道式烘培機或烤箱將 步驟（一）之餅乾胚品加熱烘烤成烘焙品。 步驟（四）被覆益生菌添加料32。於娱培品供畢送出 烘培機或烤箱後’ Μ生菌添加料錢附著於烘培品表面 ，藉由烘培品烘畢後之餘溫’提高包覆於益生菌粉外之食 用油脂的流動性，使食用油脂可帶純生®粉均勻分布於 洪培品表面。 步驟（五）冷部乾燥。以自然冷卻方式 之餘溫將益生菌添加料乾燥及凝固成益生菌添加層U，使 益生菌添加層32附著於烘培品31表面，而不易脫落，即 201038213 呈酸益生素，且於水分活性甚低而 2驗中性之供培品31表面被覆益生菌添加層32 方式，使得製成之烘培物3除了不需冷藏，且較方便攜帶 ，存外，該烘培物3可在九個月内維持柳以上的益生菌 ==菌之存活率與存活期限，都明顯高於傳統 水刀活性“之酸性㈣乳、優格的冷藏儲存的方式’ :以保存性佳。此外，透過將烘培品31與益生菌結合的方 切食用者於常溫狀態下食用，可同時提供食用 :〜熱量、飽足感與益生菌，還可藉由被食用之益生素 促進腸道内益生菌之生長。 、 是要用以取代部 之殿粉量以降低 在本實施例中，天然植物膠的添加 分低筋麵粉的使用量，藉以降低烘焙物 熱量，但實施時’天然植物膠並非必要。 如圖3、4所示，本發明含有益生菌之烘焙物 叫〜所 切的弟二較 :實施例與第一實施例差異處僅在於：該焕…之類型 金麵團混合物之經成。為方便說明，以下僅針對本實施例 與第一實施例差異處進行說明。 在本實施例中，該含益生菌之㈣物3的㈣品^為 包’而該麵團混合物含有全脂奶粉、水、酵母粉 '甜味 劑、盈生素、高筋麵粉、低筋麵粉、低脂奶粉、液蛋、食 用油脂’及香料。以581 8之麵圏混合為例，其組成物重量 (重量比）分別為：全脂奶粉18 g (3%)、水i82 g ( 201038213 31_24/。）、酵母粉 3 g (0.52%)、甜味劑 12 g (2.06%)、益 生素7 g (丨.2%)、高筋麵粉180 g (31%)、低筋麵粉30 g ( 5·1/。）、低脂奶粉 18 g (3 〇%)、液蛋 l2〇 g (2〇 65%)、食 用油月曰12 g ( 2.06% )，及香料j g ( 〇17% )，但實施時，可 依據供培品31實際製作時之口感需求，變更麵團混合物之 組成比例，並不以上比例為限，纟中，該益生素之較佳添 加量南於G.9重量％以上，以促進益生菌在食用者之腸道生 該烘焙物3製作時，包含以下步驟： 步驟（一）製作麵團混合物。先將全脂奶粉加水溶解 後，依序加入甜味劑與酵母粉拌句後，依序加入液蛋拌勻 後，再逐漸加入高筋麵粉攪拌均勻，然後再依序加入低筋 麵粉與低脂奶粉拌勻，並於加入食用油脂與香料混合拌勻 後，輾揉成麵團混合物。錢，將麵團混合物捏造成型， 並於30°C環境下發酵2〜4小時（使麵包鬆軟）備用。 步驟（二）調製益生菌添加料。將益生菌粉逐漸加入 食用油脂中’並搜拌均勻備用。 步驟（二）烘製烘培品31 ,將步驟（一）已經發酵之 麵團混合物移人烤箱中烘烤成麵包g樣之㈣品3卜 步驟（四）被覆益生菌添加料32。於洪培品31洪培出 爐後’將益生菌添加料塗抹附著於烘培品31表面，藉由洪 培品31出爐後之餘溫，提高包覆於益生菌粉外之食用油脂 的流動性，使食用;由脂可帶動益生菌粉均勻分布於烘焙： 31表面。 。 201038213 步驟c五）冷卻乾燥。以自然冷卻方式，藉由供培品 31之餘溫將益生菌添加料乾燥凝固成益生菌添加層32，使 益生菌添加層32固結於烘焙品31表面，而不易脫落，即 完成含有益生菌之烘焙物3的製作，且烘焙品3丨上含有 2.0xl06CFU/g以上的益生菌。 如圖5〜7所示，'本發明含有益生菌之烘焙物之第三較 佳實施例與第一實施例之差異僅在於：烘焙品3類型、該 益生菌添加層32之組成，及烘焙品31上之益生菌添加層 32設置態樣。 马爽心餅乾，包含二餅乾 在本實施例中，該烘焙物 類型之烘培品31，及-被夾抵於該等烘培品31間之益生菌 添加料層32’且該益生菌添加層32為—種含有益生菌之濃 稍狀奶油銘，而用以形成該益生菌添加層32之益生菌添加 料’是由食用油脂、奶粉、甜味劑、益生菌粉混合製成， 以公克之益生菌添加料為例，其組成物重量分別為： 食用油腊69g、奶粉10g、甜味劑2〇g、益生菌粉1§，而 益生菌含量為l.〇X1〇7CFu/g以上。 該含有益生菌之烘焙物3的製作方式大致與第一實施 例相同，以下僅就本實施例㈣—實施例差異處進行詳述 ，烘焙物3的製作方式包含以下步驟： 步驟（一）模製餅乾胚品。 格=驟（一）調製益生菌添加料。先將益生菌粉加入奶 體再加人甜味劑掉句’然後，將上述混合 體逐漸加人已融化之食用油脂中拌勻，而呈濃稠奶油狀。 10 201038213 步驟（三）烘製烘焙品31。 步驟（四）添加益生菌添加料。將一預定量之濃祠狀 益生菌添加料塗佈附著於—餘品31頂面而形成—濃稠狀 益生&添加層32，然後，再將另—烘培品3ι壓疊於該益生 菌添加層32上，使該等烘焙品31相向_於該益生菌添 加層32’而構成—夹心餅乾類型之㈣物3，且該烘培物3 含有2.〇xl〇6 CFU/g以上之益生菌。Gradually add the sweetener and mix well, then add the probiotics, natural vegetable gum and liquid egg to the sentence, then gradually add the low-gluten flour, spices and salt, and mix well and knead the dough mixture. Thereafter, the dough mixture is kneaded into tablets & ' and die-cut into a predetermined block of biscuit blanks by a die. Step (2) modulating the probiotic added material. The probiotic powder is gradually added to the edible fat and stirred well. Step (3) is to supply the baked product 31. The biscuit product of step (1) is heated and baked into a baked product by a tunnel baking machine or an oven. Step (4) is coated with probiotic added material 32. After the entertainment product is sent out to the baking machine or the oven, the sputum bacteria add money to the surface of the baking product, and the edible oil coated with the probiotic powder is improved by the residual temperature after the baking of the baking product. The fluidity allows the edible fats and oils to be evenly distributed on the surface of the Hongping products. Step (5) The cold part is dried. The probiotic additive is dried and solidified into a probiotic added layer U by the residual temperature of the natural cooling method, so that the probiotic added layer 32 adheres to the surface of the baked product 31, and is not easy to fall off, that is, 201038213 is an acid probiotic, and is in moisture. The activity is very low and the neutral test product 31 is coated with the probiotic added layer 32, so that the prepared baked product 3 can be carried in addition to the non-refrigerated and more convenient to carry. The survival rate and survival period of the above-mentioned probiotics above the willows were significantly higher than those of the traditional waterjet activity "acidic (four) milk, yoghurt refrigerated storage": good preservation. The square cut consumer who combines the baked product 31 with the probiotics can be eaten at room temperature, and can simultaneously provide food: ~ calories, satiety and probiotics, and promote probiotics in the intestine by being eaten by probiotics. Growth. It is used to replace the amount of powder in the temple to reduce the amount of natural vegetable gum added to the low-gluten flour, so as to reduce the heat of the baked goods, but the natural vegetable gum is not necessary. Figure 3 As shown in Fig. 4, the baked product containing the probiotic bacteria of the present invention is called the second cut: the difference between the embodiment and the first embodiment is only the formation of the gold dough mixture of the type of the Huan. For convenience of explanation, the following Only the difference between the present embodiment and the first embodiment will be described. In the present embodiment, the (four) product containing the (four) substance 3 of the probiotic is a package 'and the dough mixture contains whole milk powder, water, yeast powder' Sweeteners, vitamins, high-gluten flour, low-gluten flour, low-fat milk powder, liquid egg, edible fats and 'flavors. Take 581 8 of the dough mixture as an example, the composition weight (weight ratio) are: Whole milk powder 18 g (3%), water i82 g (201038213 31_24/.), yeast powder 3 g (0.52%), sweetener 12 g (2.06%), probiotic 7 g (丨.2%), High-gluten flour 180 g (31%), low-gluten flour 30 g (5·1/.), low-fat milk powder 18 g (3 〇%), liquid egg l2〇g (2〇65%), edible oil 12 g (2.06%), and spice jg (〇17%), but when implemented, the composition ratio of the dough mixture can be changed according to the taste requirement of the actual product 31 The ratio is limited. In the middle, the preferred addition amount of the probiotic is more than G.9% by weight to promote the production of the baked product in the intestine of the consumer, and the following steps are included: Step (1) Mix the dough. First dissolve the whole milk powder with water, add the sweetener and yeast powder in sequence, then add the liquid egg and mix well, then gradually add the high-gluten flour and mix well, then add the low-gluten in order. Mix the flour with the low-fat milk powder, mix it with the edible oil and flavor, mix it, and knead it into a dough mixture. Money, knead the dough mixture and ferment it at 30 °C for 2 to 4 hours (to make the bread soft) )spare. Step (2) modulating the probiotic added material. Add the probiotic powder gradually to the edible fats and oils and mix them evenly. Step (2) baking the baked product 31, and transferring the dough mixture which has been fermented in the step (1) to the oven to be baked into a bread g sample (four) product 3 b. Step (4) coating the probiotic additive 32. After the release of Yu Hongpei 31 Hongpei, the probiotic added material is applied to the surface of the baked product 31, and the residual temperature of the edible oil and fat coated on the probiotic powder is improved by the residual temperature after the release of the Hongpei 31. The lipid can drive the probiotic powder evenly distributed on the baking: 31 surface. . 201038213 Step c5) Cool and dry. In a natural cooling manner, the probiotic additive is dried and solidified into the probiotic added layer 32 by the residual temperature of the cultured product 31, so that the probiotic added layer 32 is consolidated on the surface of the baked product 31, and is not easily peeled off, that is, the probiotic is completed. The baked product 3 of the fungus was produced, and the baked product contained 2.0 x 106 CFU/g or more of probiotics. As shown in FIGS. 5 to 7, the third preferred embodiment of the baked product containing probiotics of the present invention differs from the first embodiment only in the following: the type of the baked product 3, the composition of the probiotic added layer 32, and baking. The probiotic addition layer 32 on the product 31 is set. a horse-scented biscuit comprising two biscuits. In this embodiment, the baked-type type of baked product 31, and the probiotic-added layer 32' which is sandwiched between the baked products 31 and the probiotic added layer 32 is a kind of concentrated cream containing probiotics, and the probiotic additive used to form the probiotic added layer 32 is made of a mixture of edible fat, milk powder, sweetener and probiotic powder, in grams The probiotic supplement is taken as an example, and the composition weights are: edible oil wax 69g, milk powder 10g, sweetener 2〇g, probiotic powder 1§, and probiotic content is l.〇X1〇7CFu/g or more . The preparation method of the baked product 3 containing probiotics is substantially the same as that of the first embodiment. Hereinafter, only the difference between the embodiment (four) and the embodiment will be described in detail. The manufacturing method of the baked product 3 includes the following steps: Step (1) Biscuit products. Grid = sudden (a) modulation of probiotics additives. First, the probiotic powder is added to the milk and the sweetener is added. Then, the above mixture is gradually added to the melted edible fat and mixed well to form a thick cream. 10 201038213 Step (3) Baking baked goods 31. Step (4) Add a probiotic supplement. A predetermined amount of the concentrated probiotic supplement is coated and attached to the top surface of the remainder 31 to form a thick probiotic & additive layer 32, and then the other baked product 3 is laminated on the probiotic On the bacteria-added layer 32, the baked products 31 are formed to face the probiotic-adding layer 32' to form a sandwich type 4 material, and the baked material 3 contains 2.〇xl〇6 CFU/g or more. Probiotics.
如圖8所示，實施時，可於步驟（_)先將該餅乾類 型之烘培品31模製成其中—侧面凹設有1槽則之外型 ’並於步驟（四）直接將該益生菌添加料填置於該凹槽3ι〇 中而形成一益生菌添…2，進而構成單片夾心餅類型的 烘培物3，但實施時不以此為限。 缔觀上述，透過於烘培品 附考一凝固狀益生菌添 加層32或濃稠狀益生菌添加層32的設計，可藉由烘焙品As shown in FIG. 8 , in the step ( _ ), the biscuit type 31 can be molded into the first type, wherein the side concave is provided with a groove and the outer shape is formed, and the step (4) is directly The probiotic added material is filled in the groove 3 〇 to form a probiotic additive 2, which in turn constitutes a single-piece sandwich type of the baked product 3, but is not limited thereto. In view of the above, the design of the coagulated probiotic added layer 32 or the thick probiotic added layer 32 may be passed through the baked product.
31之水活性甚低且呈酸鹼中性的特性，使含益生菌之脖 物3可常溫保存與食用，並可大幅延長益生菌之存活誠 ’除了可提供食用者熱量與飽;^感外，還能夠同時提供適 量益生菌與促進益生菌於腸道争生長之益生素，一舉多得 。因此’確實可達到本發明之目的。 ^惟以上所述者，僅為本發明之較佳實施例而已，當不 能以此限定本發明實施之範圍’即大凡依本發明中請專利 範圍及發明說明内容所作之簡單的等效變化與修飾，皆仍 屬本發明專利涵蓋之範圍内。 【圖式簡單說明】 11 201038213 圖1是本發明含有益生菌之烘焙物 的步驟流程圖； 較佳實施例 圖2是該第一較佳實施例之立體示意圖； 圖3疋本發明含有益生菌之烘 的步驟流程圖； ㈣第二較佳實施例 圖4是該第二較佳實施例之立體示意圖. 的步:二是:發明含有益生8之洪培物— 圖該第二較佳實施例之立體分解示意圖； 疋該第二較佳實施例之側視示意圖；及 圖8是兮坌一 μ弟二較佳實施例之另一實施態樣的立體圖。 12 201038213 •【主要元件符號說明】 益生菌添加層 3 ..........烘焙物 32 31.........烘焙品 〇31 water activity is very low and acid-base neutral characteristics, so that the probiotic-containing neck 3 can be stored and eaten at room temperature, and can greatly extend the survival of probiotics. In addition to providing consumers with heat and satiety; In addition, it can also provide the right amount of probiotics and probiotics to promote the growth of probiotics in the intestines. Therefore, the object of the present invention can be achieved. However, the above is only the preferred embodiment of the present invention, and the scope of the invention is not limited thereto, that is, the simple equivalent change of the patent scope and the description of the invention in the present invention is Modifications are still within the scope of the invention. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing the steps of the present invention containing a baked product of probiotics; FIG. 2 is a perspective view of the first preferred embodiment; FIG. 3 is a schematic view of the present invention containing probiotics FIG. 4 is a perspective view of the second preferred embodiment. FIG. 4 is a perspective view of the second preferred embodiment: the invention includes a flood culture containing probiotics 8 - the second preferred embodiment BRIEF DESCRIPTION OF THE DRAWINGS FIG. 8 is a perspective view of a second preferred embodiment of the present invention; and FIG. 8 is a perspective view of another embodiment of the preferred embodiment of the first embodiment. 12 201038213 • [Main component symbol description] Probiotic added layer 3 ..........Baked goods 32 31.........Bakery 〇
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