| 摘要 |
The present invention relates to functional bread and rice cake containing jujube and methods for manufacturing the same. The functional bread containing jujube according to the present invention comprises 12-23 wt% of a jujube powder, 4-6 wt% of nonfat dry milk, 3-8 wt% of a baking powder, 5-10 wt% of margarine, 6-9 wt% of sugar, 4-6 wt% of eggs, 1-2 wt% of salt, and 55-60 wt% of water. According to the present invention, a consumer can conveniently ingest nutritional components of jujube useful to the human body; obviate an inconvenience that cooking should be directly conducted for every ingestion; go on a healthy diet as a meal substitution; and enjoy distinctive flavor and taste of jujube at the time of ingestion. |
