| 摘要 |
PURPOSE: A method for manufacturing Chinese medicine bread is provided to improve taste and texture by adding 20 different Chinese medicine ingredients and by fermenting dough through a primary fermentation and a secondary fermentation. CONSTITUTION: 7 wt% of Chinese medicinal ingredient powder, 10 wt% of weak flour, 5 wt% of cocoa powder, 70 wt% of wheat flour, 1 wt% of cooking oil, 5 wt% of baking powder, and 2 wt% of egg are mixed and kneaded with adding water. The kneaded material is covered with a plastic wrap and primarily fermented for 4 hours. Lemon juice is added to the primarily fermented material and secondarily fermented for 4 hours. The Chinese medicinal ingredient powder is prepared by steaming Chinese medicinal ingredients at a temperature of 120°C for 50 minutes, drying in shadow for 3 days, and pulverizing the resultant. The Chinese medicinal ingredients comprise 0.2-0.5 wt% of Polygonati Rhizoma, 0.2-0.5 wt% of Chinese matrimony vine, 0.2-0.5 wt% of schizandra, 0.1-0.3 wt% of Acanthopanacis Cortex Radicis, 0.2-0.5 wt% of Paeoniae Radix, 0.2-0.5 wt% of Saururus Herba, 0.1-0.3 wt% of milk vetch root, 0.1-0.3 wt% of angelica, 0.2-0.5 wt% of milkwort, 0.2-0.5 wt% Eucommia ulmoides skin, 0.2-0.5 wt% of platycodon grandiflorum, 0.2-0.5 wt% of Condonopsis lanceolata Trautv, 1-3 wt%, of potatoes, 0.1-0.3 wt% of Evening primrose, 0.1-0.3 wt% of ginseng, 0.2-0.5 wt% of Atractylodis Rhizoma alba, 0.2-0.5 wt% of Poria Cocos, 0.2-0.5 wt% of glycyrrhizae radix, 0.1-0.3 wt% of Rehmanniae Radix Preparata, and 0.1-0.3 wt% of Paeonia japonica. [Reference numerals] (110) Chinese medicine ingredients are steamed at 120°C for 50 minutes; (120) Steamed Chinese medicine ingredients are dried in shadow for 3 days; (130) Dried Chinese medicine ingredients are made as powder; (140) Chinese medicinal ingredient powder, weak flour, cocoa powder, wheat flour, cooking oil, baking powder, and an egg are mixed and kneaded with water; (150) Kneaded material is covered with a plastic wrap and is primarily fermented for 4 hours; (160) Lemon juice is added to the primarily fermented material and is secondarily fermented for 4 hours; (AA) Start; (BB) Finish
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