PRODUCTION OF FUNCTIONAL BREAD USING MEDICINAL HERBS, VEGETABLES, FRUITS, DRIED FRUITS, MUSHROOMS, SEA FOODS, MEAT, SEASONED VEGETABLES, ETC.

摘要

PURPOSE: Provided is a production method of functional bread using medicinal herbs, vegetables, fruits, dried fruits, mushrooms, sea foods, meat, seasoned vegetables, etc. Therefore, the bread prevents cancer, enhances memory, promotes digestion, etc. CONSTITUTION: About 900g of strong flour, 100g of polished rice flour, 5g of soybean flour, 300cc of medicinal herb extract, 310cc of water, 13g of yeast, 10g of salt, 63g of sugar, 35g of nonfat dry milk and 80g of egg are mixed for 2.5min, fermented with 15g of butter and 60cc of vegetable oil at 27deg.C for 1hr and then molded to produce 60g of dough. Thereafter, the dough is fermented at room temperature for 15min, further fermented at 35 to 38deg.C for 1hr and then baked in an oven at 170 to 200deg.C for 13 to 17min. Also added is additionally one component selected from the group consisting of 10cc of water, 10g of green tea, 10g of thyme, 10g of rosemary, 10g of pine needle powder, 10g of laver, 10g of brown algae, 10g of green laver and 10g of laminaria.