公开(公告)号：KR100446986B1

公开(公告)日：2004-09-01

申请号：KR1020010070117

申请日：2001-11-12

Applicant: 전라북도(농업기술원)

Inventor： 주인옥 ,  정기태 ,  류정 ,  최정식 ,  최영근

IPC: A21D13/00

Abstract: PURPOSE: Provided are functional wax gourd bread which decreases blood cholesterol, promotes urination, the discharge of phlegm and the alleviation of heat, and a process for preparation thereof. CONSTITUTION: Functional wax gourd bread is prepared by the steps of: adding 10-67 wt.% of heated wax gourd juice, 1.5 wt.% of salt, 5.0 wt.% of yeast, 4.0 wt.% of defatted milk, 6.0 wt.% of sugar, 3.0 wt.% of shortening to 100 wt.% of strong wheat flour and kneading them; fermenting the dough at 30 deg.C under humidity of 75-80% for 20-40 minutes; dividing the fermentate by 50g and fermenting it for 10-15 minutes covering cloth; degassing it; shaping and placing it into a pan; fermenting it at 35-38 deg.C under the humidity of 85-90% for 40-60 minutes; and baking it at 140-160 deg.C for 20-30 minutes in an oven.

Abstract translation: 用途：提供一种功能性冬瓜面包，它能降低血液中的胆固醇，促进排尿，排出痰液并减轻热量，还提供一种制备它的方法。 组成：功能冬瓜面包的制备步骤为：加入10-67重量％的加热冬瓜汁，1.5重量％的盐，5.0重量％的酵母，4.0重量％的脱脂乳，6.0重量％ ％的糖，3.0wt％的起酥油至100wt％的强力小麦粉并捏合它们; 在30-80℃，75-80％湿度下发酵20-40分钟; 将发酵物分开50g，发酵10-15分钟，盖布; 对其进行脱气; 整理并放入锅中; 在35-38℃，湿度85-90％的条件下发酵40-60分钟; 并在烘箱中在140-160℃烘烤20-30分钟。

公开(公告)号：KR1020030039162A

公开(公告)日：2003-05-17

申请号：KR1020010070117

申请日：2001-11-12

Applicant: 전라북도(농업기술원)

Inventor： 주인옥 ,  정기태 ,  류정 ,  최정식 ,  최영근

IPC: A21D13/00

CPC classification number: A21D8/06 ,  A21D2/165 ,  A21D2/181 ,  A21D2/34 ,  A21D2/36 ,  A21D8/02 ,  A21D8/047 ,  A21D10/002 ,  A23L5/15 ,  A23L33/21

Abstract: PURPOSE: Provided are functional wax gourd bread which decreases blood cholesterol, promotes urination, the discharge of phlegm and the alleviation of heat, and a process for preparation thereof. CONSTITUTION: Functional wax gourd bread is prepared by the steps of: adding 10-67 wt.% of heated wax gourd juice, 1.5 wt.% of salt, 5.0 wt.% of yeast, 4.0 wt.% of defatted milk, 6.0 wt.% of sugar, 3.0 wt.% of shortening to 100 wt.% of strong wheat flour and kneading them; fermenting the dough at 30 deg.C under humidity of 75-80% for 20-40 minutes; dividing the fermentate by 50g and fermenting it for 10-15 minutes covering cloth; degassing it; shaping and placing it into a pan; fermenting it at 35-38 deg.C under the humidity of 85-90% for 40-60 minutes; and baking it at 140-160 deg.C for 20-30 minutes in an oven.

Abstract translation: 目的：提供降低血液胆固醇，促进排尿，排痰和缓解热量的功能性葫芦面包及其制备方法。 构成：功能性葫芦面包是通过以下步骤制备的：加入10-67重量％的加热的葫芦汁，1.5重量％的盐，5.0重量％的酵母，4.0重量％的脱脂乳，6.0重量％ ％的糖，3.0重量％的起酥油至100重量％的强麦粉并捏合; 在30℃，湿度75-80％下将面团发酵20-40分钟; 将发酵液分开50g，发酵10-15分钟，覆盖布; 脱气 塑造并放入锅中; 在35-38℃下在85-90％的湿度下发酵40-60分钟; 并在烘箱中在140-160℃烘烤20-30分钟。