Manufacturing method of pumpkin bakery having germinated grain using leaven water

摘要

The present invention relates to a manufacturing method of pumpkin cookies, comprising germinated grain using yeast water. The manufacturing method of the pumpkin cookies removes unique smell of the germinated grain by comprising grains continuously supplied with yeast water when germination, improves rough texture of general grains, and enables effective ingestion of functional components such as gamma-aminobutyric acid (GABA), ferulic acid, arabinoxylan, and inositol. In addition, a pumpkin tea prevents various adult diseases such as hypertension, diabetes, stroke, and neurogenic gastritis by being easily ingested with nutritional components of sweet pumpkin and germinated grains without adding sugar or other food additives while utilizing unique flavor of pumpkin and the germinated grains, and is good for diet. Furthermore, pregnant women, elderly people, and infants can ingest various nutrients comprising beta carotene or the like.