Method for preparing functional dough with fermented material of turmeric and rice bran and snack prepared using same

摘要

The present invention relates to a method for preparing a functional dough added with fermented broth and rice bran, and a snack produced using the fermented bacillus, and more particularly to a method for producing a functional dough comprising Bacillus subtilisSubtilis HA strains were used to produce fermented broodstock by primary Bacillus subtilis fermentation and Leuconostocmesenteroides ) SM strain, and a functional snack using the same, in particular, a biscuit. The present invention also provides a method for producing a dough containing rice bran in a fermentation broth obtained by first fermenting the apple juice and apple bacillus after the first fermentation. The fermented beef brioche biscuit according to the present invention had a hardness lower than that of the commercially available biscuits, so that the preparation thereof was made easy for the middle-aged to eat. In addition, there is no significant difference in caloric value, but sugar content is low and dietary fiber is abundant, which may help prevent diabetes and adult diseases. Functional ingredients, such as functional peptides (peptides), polymeric viscous substances and dietary fibers, can be strengthened for modern people who are able to ingest the functional ingredients Uleum and Mei Gang in a simple manner and pursue health longevity in the age of aging.