Method for manufacturing salt bread and salt bread manufactured by the same

Abstract

The present invention relates to a method for manufacturing salt bread and salt bread manufactured thereby. A method for manufacturing salt bread according to one embodiment of the technical concept of the present invention comprises: a black rice powder manufacturing step (S100) of preparing black rice and then grinding it to produce black rice powder; a butter processing step (S200) of preparing butter and then processing it to produce processed butter; a matured black rice powder manufacturing step (S300) of mixing the processed butter with the black rice powder and then aging it to produce matured black rice powder; a first dough material mixing step (S400) of mixing materials containing the matured black rice powder to produce a first dough material; a first dough material manufacturing step (S500) of stirring the first dough material to produce a first dough; a first dough material punching step (S600) of punching the first dough material and applying pressure; and a fermentation step (S700) of fermenting the punched first dough material to produce a fermented dough. A secondary dough preparation step (S800) for preparing a secondary dough by mixing secondary dough ingredients into the fermented dough and stirring; a secondary dough punching step (S900) for punching the secondary dough and applying pressure; a dividing and aging step (S1000) for preparing an aged dough by dividing the punched secondary dough and aging it; a molding step (S1100) for preparing a salt bread molded body by molding the aged dough; and a baking step (S1200) for placing the salt bread molded body into an oven and heating it to bake. The method includes a salt bread manufacturing step (S1300) in which the baked salt bread molded body is separated from the oven and topped with Andes salt to manufacture salt bread, wherein in the first dough material mixing step (S400), the first dough material is prepared by mixing the aged black rice powder, strong flour, weak flour, milk, yeast, salt, and purified water, and in the second dough material manufacturing step (S800), the second dough material is prepared by mixing the fermented dough, sugar, butter, and purified water. According to the above-described configuration, the method for manufacturing salt bread according to various embodiments of the technical concept of the present invention involves mixing butter with black rice to prepare a dough and using it to manufacture salt bread, which has a soft texture, high nutritional content, and high dietary fiber content, thereby providing a high sense of satiety when consumed and satisfying the preferences of modern people who are highly interested in dieting and health.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing salt bread and salt bread manufactured thereby. More specifically, the invention relates to a method for manufacturing salt bread and salt bread manufactured thereby, by mixing butter with black rice to prepare a dough and using it to manufacture salt bread, which has a soft texture, high nutritional content, and high dietary fiber content, thereby providing a high sense of satiety when consumed and satisfying the preferences of modern people who are highly interested in diet and health. Background Technology

[0003] Due to changes resulting from economic growth and improved living standards, the dietary habits of Koreans, who have traditionally consumed rice as their staple food, have become more diverse, while the consumption of convenient instant foods is rapidly increasing.

[0004] In particular, as bread consumption increases and consumer preferences diversify accordingly, the rapid growth of the elderly population has led to heightened interest in health and well-being foods, causing consumers' interest in bread to shift toward health-oriented and nature-friendly trends. Consequently, there have been attempts to commercialize functional bread products that cater to these consumer interests, as well as growing interest in naturally fermented bread utilizing various natural substances. As a result, various studies are underway to improve the quality and commercialize naturally fermented bread.

[0005] Generally, bread is a food made by mixing grain flour with salt, sugar, oil, baking powder, or yeast, then leaving it to rise before baking or steaming; it is a staple food for Westerners. While wheat flour is commonly used as an ingredient, flours such as barley, rye, corn, buckwheat, and rice are also used.

[0006] These types of bread can be broadly classified into yeast bread, which is slowly fermented with yeast, and quick bread, which is rapidly leavened using baking powder. Among these, yeast bread is made by mixing grain flour with sugar, shortening, butter, milk or skim milk powder, yeast, and salt to create a rised dough; calcium carbonate is sometimes added to regulate acidity, while vitamin B1 and lysine are added for nutritional enhancement. The fermented bread is then divided into uniform sizes using a divider, stretched to release gas and shape, and baked to expand in an oven to complete the process.

[0007] Looking at the nutritional aspects of bread, it is valuable as a source of calories because it is made from wheat flour, and it contains significantly more protein than rice. However, since wheat flour is deficient in essential amino acids such as lysine, if bread is to be a staple food, it is essential to consume vegetables and meat alongside it to ensure a balance of nutrients.

[0008] Recently, as the proportion of bread in our diet has increased and consumer tastes have become more sophisticated alongside economic improvement, bringing about significant changes in dietary habits, and with the establishment of a well-being culture leading to heightened interest in health, there is a growing trend of research being conducted on various health-oriented breads that consider health rather than merely serving to satisfy hunger.

[0009] Accordingly, various additives are used to add various functional factors to bread; however, this actually impairs food palatability and acts as a factor that discourages consumers from choosing bread containing such diverse additives.

[0010] Therefore, considering recent consumer interests and preferences, there is an urgent need to develop bread that is beneficial for health promotion, offers sufficient shelf life, possesses excellent digestibility, and has a soft texture to fully satisfy consumer tastes. Prior art literature

[0012] Korean Registered Patent No. 10-2682738 (Registered July 3, 2024) Korean Registered Patent No. 10-2859806 (Registered September 10, 2025) Korean Registered Patent No. 10-2660523 (Registered April 23, 2024) The problem to be solved

[0013] The problem that the present invention aims to solve is to provide a method for manufacturing salt bread and the salt bread produced thereby, which can satisfy the tastes of modern people who are highly interested in diet and health by mixing butter with black rice to prepare a dough and using it to manufacture salt bread, resulting in a soft texture, high nutritional content, and high dietary fiber content, thereby providing a high sense of satiety when consumed.

[0014] The various problems that the present invention aims to solve are not limited to those mentioned above, and other unmentioned problems will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0016] In one embodiment of the technical concept of the present invention, a method for manufacturing salt bread is disclosed.

[0017] The above method for manufacturing salt bread comprises: a black rice powder manufacturing step (S100) in which black rice is prepared and then ground to produce black rice powder; a butter processing step (S200) in which butter is prepared and then processed to produce processed butter; an aged black rice powder manufacturing step (S300) in which processed butter is mixed with the black rice powder and then aged to produce aged black rice powder; a first dough material mixing step (S400) in which materials containing the aged black rice powder are mixed to produce a first dough material; a first dough material manufacturing step (S500) in which the first dough material is stirred to produce a first dough; a first dough material punching step (S600) in which the first dough material is punched and pressure is applied; and a fermentation step (S700) in which the punched first dough material is fermented to produce a fermented dough. A secondary dough preparation step (S800) for preparing a secondary dough by mixing secondary dough ingredients into the fermented dough and stirring; a secondary dough punching step (S900) for punching the secondary dough and applying pressure; a dividing and aging step (S1000) for preparing an aged dough by dividing the punched secondary dough and aging it; a molding step (S1100) for preparing a salt bread molded body by molding the aged dough; and a baking step (S1200) for placing the salt bread molded body into an oven and heating it to bake. The method includes a salt bread manufacturing step (S1300) in which the baked salt bread molded body is separated from the oven and topped with Andes salt to manufacture salt bread, wherein in the first dough material mixing step (S400), the first dough material is prepared by mixing the aged black rice powder, strong flour, weak flour, milk, yeast, salt, and purified water, and in the second dough material manufacturing step (S800), the second dough material is prepared by mixing the fermented dough, sugar, butter, and purified water.

[0018] In the butter processing step (S200) above, the processed butter can be prepared by mixing 1 to 3 parts by weight of bay leaves, 2 to 4 parts by weight of oregano, and 1 to 3 parts by weight of basil with respect to 100 parts by weight of the total butter content, maintaining the mixture at a temperature of 45 to 55°C for 10 to 50 minutes, and then removing the bay leaves, oregano, and basil.

[0019] In the above step of manufacturing aged black rice powder (S300), the aged black rice powder can be manufactured by mixing processed butter in a weight ratio of 20 to 40 parts by weight to 100 parts by weight of the total black rice powder, and then aging it by storing it at a temperature of 8 to 12°C for 5 to 15 hours.

[0020] In the first dough material mixing step (S400) above, the first dough material can be prepared by mixing aged black rice powder in a weight ratio of 80 to 120 parts by weight, strong flour in a weight ratio of 800 to 1000 parts by weight, weak flour in a weight ratio of 100 to 300 parts by weight, milk in a weight ratio of 300 to 500 parts by weight, yeast in a weight ratio of 10 to 50 parts by weight, salt in a weight ratio of 10 to 50 parts by weight, and purified water in a weight ratio of 400 to 600 parts by weight.

[0021] In the second dough preparation step (S800) above, the second dough may be prepared by mixing sugar in a weight ratio of 1 to 5 parts by weight, butter in a weight ratio of 3 to 7 parts by weight, and purified water in a weight ratio of 1 to 5 parts by weight, relative to 100 parts by weight of the total content of the fermented dough.

[0022] In addition, another embodiment of the technical concept of the present invention discloses salt bread prepared by the above-described method.

[0023] Specific details of other embodiments are included in the detailed description. Effects of the invention

[0025] A method for manufacturing salt bread according to various embodiments of the technical concept of the present invention involves mixing butter with black rice to prepare a dough and using it to manufacture salt bread, which has a soft texture, high nutritional content, and high dietary fiber content, thereby providing a high sense of satiety when consumed and satisfying the preferences of modern people who are highly interested in dieting and health.

[0026] It will be fully understood that embodiments of the technical concept of the present invention may provide various effects not specifically mentioned. Brief explanation of the drawing

[0028] FIG. 1 is a flowchart for explaining a method for manufacturing salt bread according to one embodiment of the technical concept of the present invention. Figure 2 is a photograph showing an example of salt bread manufactured according to one embodiment of the technical concept of the present invention. Specific details for implementing the invention

[0029] The advantages and features of the present invention, and the methods for achieving them, will become clear by referring to the embodiments described in detail below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed content is thorough and complete, and to ensure that the spirit of the present invention is sufficiently conveyed to those skilled in the art.

[0030] The terms used in this application are used merely to describe specific embodiments and are not intended to limit the invention. The singular expression includes the plural expression unless the context clearly indicates otherwise.

[0031] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application.

[0033] Hereinafter, a method for manufacturing salt bread according to one embodiment of the technical concept of the present invention will be described in detail with reference to the attached drawings.

[0035] FIG. 1 is a flowchart for explaining a method for manufacturing salt bread according to one embodiment of the technical concept of the present invention, and FIG. 2 is a photograph showing an example of salt bread manufactured according to one embodiment of the technical concept of the present invention.

[0037] Referring to FIGS. 1 and 2, a method for manufacturing salt bread according to one embodiment of the technical concept of the present invention comprises a black rice powder manufacturing step (S100), a butter processing step (S200), an aged black rice powder manufacturing step (S300), a first dough material mixing step (S400), a first dough manufacturing step (S500), a first dough punching step (S600), a fermentation step (S700), a second dough manufacturing step (S800), a second dough punching step (S900), a dividing and aging step (S1000), a molding step (S1100), a baking step (S1200), and a salt bread manufacturing step (S1300).

[0039] 1. Black rice powder manufacturing step (S100)

[0040] The above black rice powder manufacturing step (S100) is a step of preparing black rice and then grinding it to manufacture black rice powder.

[0041] The black rice (Oryza sativa L.) mentioned above is a type of rice rich in anthocyanin and polyphenol compounds. It contains starch, protein, fatty acids, etc. as nutritional components, and in addition to anthocyanin and polyphenol compounds, it also contains fiber, minerals essential to the human body, B vitamins, vitamin C, niacin, and carotene. Therefore, it is widely consumed as a meal mixed in small amounts with white rice, viewed more as a health food than as a staple food.

[0042] In addition, the medicinal effects of the aforementioned black rice include antioxidant, anticancer, anti-allergic, anti-inflammatory, and anti-hyperlipidemic effects due to anthocyanin pigment components, and recently, it is being processed and developed into a functional food.

[0043] In the present invention, when black rice powder is added when making salt bread, the moisture content of the salt bread is increased, making the salt bread more moist and maintaining a soft texture, the savory aroma and taste of the black rice itself enhance the nutty flavor of the bread, and the black color (anthocyanin pigment) unique to black rice causes the bread to darken or take on a purple hue, thereby adding visual characteristics.

[0044] In addition, the anthocyanin pigment that gives black rice its black color has a powerful antioxidant effect, which can help prevent aging and boost immunity. Black rice has a higher dietary fiber content than white rice or brown rice, which helps with gut health and can contribute to cholesterol and blood sugar control. It also has a higher content of various nutrients and minerals, such as vitamin B1, B2, niacin, vitamin E, iron, and calcium, compared to white rice. In particular, vitamin E also acts as an antioxidant. The GABA component can help stabilize nerves and improve concentration and memory, and gamma oryzanol is effective in lowering cholesterol and activating brain cell metabolic functions.

[0045] In the above black rice powder manufacturing step (S100), the black rice powder may be black rice powder manufactured through the process of (1) black rice washing step, (2) black rice soaking step, (3) black rice drying step, (4) black rice roasting step, and (5) black rice cooling and grinding step.

[0046] (1) Black rice washing step

[0047] The above black rice washing step is a step of preparing and washing black rice.

[0048] The above black rice washing step can be carried out by preparing the black rice and then washing it with purified water to remove foreign substances remaining on the black rice.

[0050] (2) Black rice soaking step

[0051] The above black rice soaking step is a step of soaking the washed black rice in a soaking solution to soften it.

[0052] In the above black rice soaking step, the washed black rice can be soaked in the soaking solution to allow the nutritional components, active ingredients, flavors, etc. of the soaking solution to be absorbed into the black rice. For example, the above black rice soaking step can be carried out by mixing the soaking solution in a weight ratio of 150 to 250 parts by weight relative to the total weight of 100 parts by weight of the washed black rice, and then soaking it at a temperature of 20 to 40°C for 1 to 5 hours. The soaking solution can be prepared by mixing 10 to 20 parts by weight of fermented pine needle sprout extract, 1 to 5 parts by weight of lemon juice, 5 to 15 parts by weight of Samchae extract, and 80 to 120 parts by weight of purified water.

[0054] The above-mentioned fermented pine needle sprout liquid can be produced by fermenting and aging pine needle sprouts. Pine needles are rich in antioxidant components such as vitamin C, vitamin A, chlorophyll, and rutin, which help reduce free radicals in the body and prevent aging. Terpenes, one of the main components of pine needles, lower cholesterol levels and expand peripheral nerves to promote blood circulation, which can contribute to the prevention of adult diseases such as hypertension and arteriosclerosis. Additionally, the fermented pine needle sprout liquid has antibacterial properties, which can help improve shelf life and safety by inhibiting the growth of microorganisms in dough or salt bread to which it is added. Furthermore, by allowing black rice to absorb the active ingredients of the pine needles, the unique health benefits of pine needles can be added to the final salt bread.

[0055] In the present invention, the pine needle sprout fermented aging liquid can be prepared by mixing 5 to 15 parts by weight of fermented pine needle sprouts with 100 parts by weight of purified water, aging the mixture by storing it at a temperature of 5 to 10°C for 10 to 20 hours, and then removing the solid fermented pine needle sprouts.

[0056] In addition, the above-mentioned pine needle sprout fermented product may be a pine needle sprout fermented product prepared by the following method.

[0057] For example, the above-mentioned fermented pine needle sprout product can be prepared by mixing 1 to 5 parts by weight of honey with a total content of 100 parts by weight of pine needle sprouts, and then fermenting it for 1 to 5 days at a temperature of 38 to 42°C using a fermenter filled with minerals mixed in a weight ratio of 1:1:1:1 of jade, pozzolan, silicon dioxide, and maifan stone having a far-infrared spectral emissivity of 0.90 μm or more, under a temperature of 40°C.

[0058] The above pine needle sprouts are the leaves of the pine tree (Pinus densiflora Siebold et Zuccarini), and are the leaves and sprouts of a tree that has shared a long history with our people in the Northeast Asian region, including Korea, China, and Japan. Fresh pine needles contain large amounts of ascorbic acid, vitamins A, B, and K, bitter substances, flavonoids, anthocyanins, 7 to 12% resin, about 5% tannins, carbohydrates, essential oils, etc.

[0059] In addition, the entire pine tree contains components that help eliminate waste products from the body and promote metabolism, such as alcohol and esters, as well as phenolic compounds, quinine, terpentine, vitamins A and C, and chlorotil, as well as glycoginine and apietic acid. It is also rich in iron, and 24 types of amino acids are contained in red pine needles, and 19 types of amino acids composed of protein have also been identified.

[0060] The aforementioned pine needles serve as a raw material and source of Vitamin C. Due to their much deeper green color, they provide an abundant source of carotene. The pharmacological value of pine needles lies in the general effects of terpenes, phenolic compounds, and tannins. Furthermore, they are beneficial for hypertension, stroke, diabetes, dementia, anti-aging, anticancer effects, liver and stomach health, constipation and anemia, chronic alcoholism and hangover relief, nicotine removal, skin beauty, constitutional improvement, weight loss, men's stamina, and especially for students and exam takers who need to clear their minds when their heads feel heavy and eyes are blurry due to various stresses, excessive smoking, or drinking.

[0061] The above honey refers to nectar and pollen collected by honeybees from the flowers of various plants and converted into their food for storage, and contains glucose, fructose, carbohydrates, minerals, plant pigments, enzymes, and pollen. The above honey has long been used for nourishing and strengthening the body, sedation, detoxification, fatigue recovery, gastrointestinal disorders, coughs, dry skin, eczema, constipation, nervous breakdown, blood sugar reduction, and maintaining metabolic balance. It is known to have beneficial effects on beauty and health and is rich in B vitamins, especially B6.

[0062] In addition, the honey mentioned above is rich in minerals and vitamins necessary for humans, and is effective for relieving fatigue, preventing aging, and boosting vitality. It is also reported to contain a large amount of antioxidants and is highly valued as a sweetener that is completely harmless to the physiological functions of the human body.

[0063] The aforementioned jade enhances mutual resonance with human cells and strengthens the function of blood vessels. Furthermore, it moisturizes the internal organs and aids in the complete elimination of waste products; it is beneficial for bronchial issues, asthma, fever, anemia, and relieving thirst. It also facilitates lung function, supports vocal cord function, soothes the throat, and affects hair to make it lustrous. Additionally, it helps prevent nervous disorders such as stress and chronic illnesses. Moreover, jade aids in circulatory and respiratory diseases and balances blood viscosity, improving blood pH to a slightly alkaline state.

[0064] The above pozzolan contains approximately 2.0 ppm of germanium and a large amount of far-infrared rays and negative ions; representative examples include volcanic ash, white silica clay, and silicate soil. In other words, the above pozzolan emits far-infrared rays equivalent to about 180 times that of red clay, effectively removing waste products attached to the user's skin and providing humidity control functions. It also emits negative ions and human body active energy, blocks harmful electromagnetic waves, and offers deodorizing, sterilizing, and heavy metal neutralization effects.

[0065] The silicon dioxide (SiO2) mentioned above is an oxide of silicon, also known as silica, and is used as a major component of mullite, cordierite, and loess, which are well known for emitting far-infrared rays. The silicon dioxide has the ability to emit a large amount of far-infrared rays even in small quantities and is inexpensive; amorphous silica is evaluated as not being carcinogenic to humans and is used as a main ingredient in cosmetics, and no harmful effects on the human body are known.

[0066] The aforementioned maifan stone is a rock belonging to the quartz metamorphic rocks among igneous rocks; it is easily weathered and brittle, and is often kaolinized (potterized) like the white clay used as a raw material for pottery. It is known that the maifan stone possesses properties such as the removal of harmful substances and the decomposition of heavy metals, mineral leaching, water quality control and purification, high oxygen content, and far-infrared radiation.

[0067] The main components of the above maifan stone are anhydrous silica (SiO2) and aluminum oxide (Al2O3), and 1cm 3Maifan stone, composed of 30,000 to 150,000 multilayer porous structures and possessing a large specific surface area, acts to adsorb and decompose pollutants and heavy metals. Additionally, it exhibits cement toxicity neutralization, antibacterial, insecticidal, and strong deodorizing properties, and releases over 40 types of minerals. It is known to be effective for metabolism and skin health management, and is therefore used in cosmetics. Maifan stone regulates water quality and purifies acidic or strongly alkaline water to a weakly alkaline state (pH 7.2–7.4), and is used as a filter in water purifiers.

[0068] The aforementioned maifan stone is known to lower COD (Chemical Oxygen Demand) and BOD (Biological Oxygen Demand) when immersed in water, thereby enabling preservative effects; it is also known to be effective in maintaining food freshness, enhancing flavor, and promoting blood circulation and metabolism through far-infrared radiation.

[0070] The above lemon juice is rich in powerful antioxidant components such as vitamin C and flavonoids (e.g., eriocitrin), so the antioxidant components of the lemon are absorbed into the black rice along with the anthocyanin antioxidant components of the black rice itself, which can further enhance the anti-aging and anti-inflammatory effects of the salt bread. Additionally, citric acid, the main component of lemon, acts as a chelating agent to bind with minerals such as calcium, magnesium, and iron contained in the black rice, helping to increase the absorption rate in the body. Furthermore, the unique refreshing and tangy taste (acidity) of the lemon is added to the savory taste of the black rice, giving the salt bread a complex and fresh flavor, and especially balancing the saltiness of the salt bread can add depth to the taste.

[0071] In addition, the black color of black rice is produced from anthocyanin pigments, and the acidity (low pH) of lemon juice stabilizes the anthocyanin pigments and makes the color more vivid and dark, thereby enhancing the color of the final black rice salt bread. Furthermore, the citric acid and other components contained in lemon juice have a weak antibacterial effect, so soaking the black rice in lemon juice can help reduce the possibility of microbial contamination of the black rice itself and improve its shelf life.

[0073] The above Samchae extract is prepared by extracting Samchae, and the above Samchae extract can help lower blood sugar by increasing insulin secretion, and can help prevent diabetes, hyperlipidemia, etc. by reducing blood cholesterol and body fat content.

[0074] In addition, functional components such as dietary sulfur, polyphenols, and flavonoids, which are abundant in Samchae, are effective in improving cognitive abilities and reducing the content of beta-amyloid, one of the causative substances of dementia, in brain tissue. Dietary sulfur, a major component of Samchae, has a higher content than garlic and helps to reduce inflammation and alleviate pain, along with powerful anticancer effects.

[0075] For example, the above Samchae extract can be prepared by preparing Samchae, grinding it, mixing 800 to 1200 parts by weight of purified water with 100 parts by weight of the total content of the ground Samchae, and then performing hot water extraction by heating at a temperature of 90 to 100°C for 60 to 120 minutes.

[0076] The parts used to produce the above Samchae extract may be various organs or parts of Samchae, such as leaves, flowers, roots, and stems. The main component of Samchae, dietary sulfur, contains 60 times more saponins than wild ginseng and is rich in nitrogen and fiber along with mineral components such as calcium, iron, zinc, and manganese, and has various effects including bone and tooth formation, blood production and purification, enhancement of stamina, regulation of body balance, prevention of high blood pressure, arteriosclerosis, constipation, and promotion of bowel movements.

[0078] (3) Black rice drying step

[0079] The above black rice drying step is a step of drying the soaked black rice.

[0080] For example, the black rice drying step may be carried out by drying the soaked black rice with hot air at 80 to 90°C for 20 to 60 minutes. If the drying step is performed below the lower limit range mentioned above, a problem may arise in which the moisture remaining in the black rice is not sufficiently removed, and if it is performed above the upper limit range mentioned above, a problem may arise in which the black rice is excessively dried and its physical properties deteriorate.

[0082] (4) Black rice roasting stage

[0083] The above black rice roasting step is a step of roasting the above dried black rice by heating and baking it.

[0084] In the above black rice roasting step, the flavor, texture, and palatability of the black rice powder can be enhanced by roasting the dried black rice using a roasting device. For example, the above black rice roasting step can be performed by heating and roasting the dried black rice at a temperature of 180 to 220°C for 1 to 5 minutes.

[0086] (5) Black rice cooling and grinding step

[0087] The above black rice cooling and grinding step is a step of manufacturing black rice powder by cooling the roasted black rice and then grinding it.

[0088] In the above black rice cooling and grinding step, the physical properties of the roasted black rice can be stabilized and the flavor further enhanced by cooling and grinding the roasted black rice. For example, in the above black rice cooling and grinding step, the black rice powder can be produced by cooling the roasted black rice by storing it at a temperature of 20 to 40°C for 1 to 3 hours, and then grinding the cooled black rice using a known grinder.

[0090] 2. Butter processing step (S200)

[0091] The above butter processing step (S200) is a step of preparing butter and then processing it to manufacture processed butter.

[0092] In the butter processing step (S200) above, the taste, aroma, and flavor of the butter can be enhanced by preparing the butter and then processing it to produce processed butter. For example, in the butter processing step (S200), the processed butter can be produced by mixing bay leaves, oregano, and basil into the butter, heating it, and then removing solids such as bay leaves, oregano, and basil after a certain period of time.

[0093] Specifically, in the butter processing step (S200), the processed butter can be prepared by mixing 1 to 3 parts by weight of bay leaves, 2 to 4 parts by weight of oregano, and 1 to 3 parts by weight of basil with respect to 100 parts by weight of the total butter content, maintaining the mixture at a temperature of 45 to 55°C for 10 to 50 minutes, and then removing solids such as bay leaves, oregano, and basil.

[0094] The above laurel leaf (Laurel Leaf, Bay Leaf) is a laurel tree ( Laurus nobilis It is a spice made by drying the leaves of the plant, widely used in cooking and traditional medicine, and is mainly native to the Mediterranean region, characterized by a unique aroma and a slightly bitter flavor.

[0095] The above-mentioned bay leaves are elongated and oval-shaped, and the dried leaves are dark green or grayish-green. The dried leaves are used more frequently in cooking than the fresh leaves. The main components include volatile oils such as eugenol, cineole, and terpenes, which provide a strong aroma and antibacterial and anti-inflammatory effects. It has a warm and slightly spicy taste and a deep herbal scent, adding a deep flavor to dishes.

[0096] The aforementioned oregano (Origanum vulgare) is a perennial herb belonging to the Lamiaceae family. It is widely used in cooking, medicine, and gardening, and is characterized by its unique aroma and slightly spicy taste.

[0097] The aforementioned oregano is a herb with an intense aroma and a slightly bitter and spicy taste. Dried oregano, in particular, has a stronger scent than fresh oregano. It is widely used in Italian, Greek, and Mexican cuisine and is frequently added to pizza, pasta sauces (especially tomato-based ones), salad dressings, grilled meats, and vegetable dishes.

[0098] In addition, the above oregano contains antibacterial and antioxidant components such as carvacrol and thymol, and helps prevent infection and alleviate inflammation. It can also be used to prevent cell damage by reducing free radicals through antioxidant action and to relieve indigestion or abdominal bloating.

[0099] The above basil (Ocimum basilicum) is an aromatic annual or perennial herb belonging to the Lamiaceae family. It is widely used for culinary, medicinal, and cultural purposes, has a soft and sweet scent, and depending on the variety, has various flavors such as lemon, licorice, and cinnamon.

[0100] In addition, the above basil pairs well with tomatoes, garlic, olive oil, cheese, lemon, and seafood, and contains antioxidant, anti-inflammatory, and antibacterial components such as eugenol and linalool. It helps protect cells by reducing free radicals, is used for anti-inflammatory and stress relief, and can help relieve indigestion and improve gut health.

[0102] 3. Aged black rice powder manufacturing step (S300)

[0103] The above step of manufacturing aged black rice powder (S300) is a step of manufacturing aged black rice powder by mixing processed butter with the above black rice powder and then aging it.

[0104] In the above step of manufacturing aged black rice powder (S300), the aged black rice powder is manufactured by mixing processed butter with the black rice powder and then aging it, thereby allowing the active ingredients of the processed butter to be absorbed into the black rice powder and making the texture of the black rice powder soft. For example, in the above step of manufacturing aged black rice powder (S300), the aged black rice powder can be manufactured by mixing processed butter in a weight ratio of 20 to 40 parts by weight to 100 parts by weight of the total black rice powder, and then aging it by storing it at a temperature of 8 to 12°C for 5 to 15 hours.

[0106] 4. First dough ingredient mixing step (S400)

[0107] The above first dough preparation step (S400) is a step of preparing a first dough material by mixing materials including the aged black rice powder.

[0108] In the first dough material mixing step (S400) above, the first dough material can be prepared by mixing the aged black rice powder, strong flour, weak flour, milk, yeast, salt, and purified water. For example, the first dough material can be prepared by mixing in a weight ratio of 80 to 120 parts by weight of aged black rice powder, 800 to 1000 parts by weight of strong flour, 100 to 300 parts by weight of weak flour, 300 to 500 parts by weight of milk, 10 to 50 parts by weight of yeast, 10 to 50 parts by weight of salt, and 400 to 600 parts by weight of purified water.

[0109] The above strong flour has the highest protein (gluten) content among wheat flours (11~13% or more), and when it comes into contact with water and physical force (kneading) is applied, it forms a gluten network. This network traps carbon dioxide generated during fermentation, creating volume and elasticity in the bread, and the gluten network imparts a unique chewiness to the salt bread, thereby creating a texture where the outside of the salt bread is crispy and the inside is chewy.

[0111] The above cake flour has the lowest protein content (8~9% or less) and inhibits gluten formation. When mixed with bread flour, it helps to control the strength of the gluten to make the outer surface of the bread crispier, reduces gluten formation to increase the softness of the dough, and contributes to creating a moist and soft interior of the salt bread.

[0113] The milk mentioned above serves to thin the ingredients of the primary dough and provides the nutrients, taste, and aroma contained in the milk, as well as a soft texture. The lactose and protein in the milk cause caramelization and Maillard reactions during the baking process, making the color of the salt bread crust more golden brown and appetizing, and adding a rich flavor. Additionally, the fat in the milk slightly inhibits the formation of gluten in the dough, making the salt bread softer and moister, and helps maintain freshness for a longer period by delaying staling.

[0115] The yeast mentioned above consumes sugars in the dough and produces alcohol and carbon dioxide (carbon dioxide gas). As the carbon dioxide gas gets trapped in the gluten network, it causes the dough to rise and form volume, and by-products such as alcohol and organic acids produced during the fermentation process can impart a unique deep and complex flavor and aroma to the salt bread.

[0117] The above salt adds a salty taste to emphasize the flavor of the salt bread, and in particular, in the case of salt bread, it brings out a harmony of sweetness and saltiness to add depth of flavor, appropriately inhibits yeast activity to slow down the fermentation speed and strengthens the elasticity of gluten to help with the stability of the dough and the formation of uniform pores in the salt bread, and can tighten the gluten structure to reduce the viscosity of the dough and increase its elasticity.

[0119] The above purified water is an essential medium that hydrates the proteins (glutenin, gliadin) in the flour to form gluten, activates the yeast, and plays an important role in maintaining a constant yeast activity rate and fermentation process by controlling the temperature of the entire dough, thereby enabling the salt bread to have a moist and soft texture.

[0121] 5. First dough preparation step (S500)

[0122] The above first dough preparation step (S500) is a step of preparing the first dough by stirring the above first dough material.

[0123] In the first dough preparation step (S500) above, stirring of the first dough material for preparing the first dough can be carried out by stirring for 5 to 15 minutes at a speed of 65 to 75 revolutions / minute at a temperature of 25 to 35°C. If the stirring of the first dough material is carried out below the lower limit range mentioned above, it may be difficult to stir the first dough material uniformly and it may be difficult to form sufficient gluten. If the stirring is carried out beyond the upper limit range mentioned above, it may be difficult for the first dough to age.

[0125] 6. First dough punching step (S600)

[0126] The above first dough punching step (S600) is a step of punching the first dough to apply pressure.

[0127] In the above first dough punching step (S600), if the first dough is in a small amount, pressure may be applied by hand (kneading), or pressure may be applied by punching using a known dough mixer, etc., depending on the amount of dough.

[0128] In the first dough punching step (S600) above, frictional heat may be generated in the first dough during the process of applying pressure by punching the first dough using a hand or a dough mixer, and the moisture contained in the first dough may be reduced by the frictional heat, thereby further improving the elasticity and cohesiveness of the first dough.

[0130] 7. Fermentation stage (S700)

[0131] The above fermentation step (S700) is a step of producing a fermented dough by fermenting the above punched primary dough.

[0132] For example, in the fermentation step (S700), the fermented dough can be prepared by covering the punched primary dough with a cloth or plastic wrap and fermenting it at a temperature of 25 to 30°C for 50 to 100 minutes.

[0134] 8. Second dough preparation step (S800)

[0135] The above second dough preparation step (S800) is a step of preparing a second dough by mixing the second dough ingredients with the fermented dough and then stirring.

[0136] In the second dough preparation step (S800) above, the second dough may be prepared by mixing the fermented dough, sugar, butter, and purified water. For example, the second dough may be prepared by mixing sugar in a weight ratio of 1 to 5 parts by weight, butter in a weight ratio of 3 to 7 parts by weight, and purified water in a weight ratio of 1 to 5 parts by weight, relative to 100 parts by weight of the total content of the fermented dough.

[0137] The above sugar has the property of attracting moisture (moisturizing), which increases the moisture retention capacity of the secondary dough, allowing the salt bread to maintain a moist and soft texture for a long time. During the baking process, the sugar caramelizes, contributing to applying an appetizing golden brown color to the crust of the salt bread. It also supplies energy to the yeast remaining in the fermented dough, stabilizing the fermentation and enhancing the gas-collecting ability for secondary fermentation.

[0139] The above butter can enhance the texture and flavor of the salt bread. The fat component of the butter coats the gluten fibers, softening the gluten connections, thereby increasing the extensibility (stretchability) of the dough and controlling elasticity to facilitate shaping. The butter makes the inside of the salt bread soft and moist, improves the texture, and permeates the salt bread with the nutty and deep aroma characteristic of butter, providing a rich flavor. Additionally, the fat slows down the aging of starch particles within the salt bread, thereby delaying the salt bread from becoming hard.

[0141] The above purified water can replenish moisture evaporated during the process of preparing the fermented dough, adjust the final hardness (firmness) of the secondary dough to achieve the desired physical properties, and help solid ingredients such as sugar or butter to be more uniformly dispersed and mixed throughout the secondary fermented dough when added to the dough.

[0143] 9. Second dough punching step (S900)

[0144] The above second dough punching step (S900) is a step of punching the second dough to apply pressure.

[0145] In the above second dough punching step (S900), if the second dough is in a small amount, pressure may be applied by hand (kneading), or pressure may be applied by punching using a known dough mixer, etc., depending on the amount of dough.

[0146] In the second dough punching step (S900) above, frictional heat may be generated in the second dough during the process of applying pressure by punching the second dough using a hand or a dough mixer, and the moisture contained in the second dough may be reduced by the frictional heat, thereby further improving the elasticity and cohesiveness of the second dough.

[0148] 10. Division and aging step (S1000)

[0149] The above-mentioned splitting and aging step (S1000) is a step of dividing the punched secondary dough and then aging it to produce an aged dough.

[0150] For example, in the above-mentioned dividing and aging step (S1000), the aged dough can be prepared by dividing the punched secondary dough into equal weight units and then aging it by storing it at a temperature of 20 to 30°C for 30 to 90 minutes.

[0152] 11. Forming step (S1100)

[0153] The above molding step (S1100) is a step of molding the aged dough to produce a salt bread molded body.

[0154] In the above molding step (S1100), the salt bread molded body can be manufactured by molding the aged dough to fit the shape of a salt bread. Since the configuration for manufacturing the salt bread molded body is a known technique, a detailed description thereof will be omitted for the convenience of explanation and to clarify the technical concept of the present invention.

[0156] 12. Baking step (S1200)

[0157] The above baking step (S1200) is a step of placing the salt bread molded body into an oven and heating and baking it.

[0158] For example, the baking step (S1200) can be carried out by placing the salt bread molded body into an oven and baking it at a temperature of 200 to 220°C for 10 to 20 minutes.

[0160] 13. Salt bread manufacturing step (S1300)

[0161] The above salt bread manufacturing step (S1300) is a step of manufacturing salt bread by separating the baked salt bread molded body from the oven and topping it with salt.

[0162] In the above salt bread manufacturing step (S1300), Andes salt may be used as the salt. Andes salt is a natural rock salt harvested from the high plateau of the Andes Mountains in Peru and Bolivia (especially near the Uyuni Salt Desert). It is rich in minerals and has a complex flavor, such as a slightly bitter or sweet taste in addition to a salty taste. Compared to ordinary refined salt, it is rich in minerals such as calcium, magnesium, and zinc, and has a generally coarse and irregular particle size and a crispy texture.

[0163] The Andes salt mentioned above has a slightly lower sodium chloride ratio than refined salt and contains minerals, so it does not have a strong salty taste and can enhance savory flavor, while potassium and magnesium improve sweetness, savory flavor, and butter flavor, and the Andes salt crystals have a relatively uniform particle size and melt slowly, so they can also visually satisfy consumer preferences.

[0164] The configuration of manufacturing salt bread by separating the baked salt bread molded body from the oven and topping it with salt in the above salt bread manufacturing step (S1300) is a known technology; therefore, for the convenience of explanation and clarity of the technical concept of the present invention, a detailed description thereof will be omitted.

[0166] Hereinafter, an example of a method for manufacturing salt bread according to one embodiment of the technical concept of the present invention will be described in more detail with reference to the attached drawings.

[0168] < Example 1 >

[0169] First, black rice was prepared and then ground to produce black rice powder.

[0170] At this time, the black rice powder was prepared by washing the black rice with purified water, mixing 200 parts by weight of a soaking solution consisting of 15 parts by weight of fermented pine needle sprout extract, 3 parts by weight of lemon juice, 10 parts by weight of Samchae extract, and 100 parts by weight of purified water relative to 100 parts by weight of the total content of the washed black rice, soaking the mixture at a temperature of 30°C for 3 hours, drying the soaked black rice with hot air at 85°C for 40 minutes, roasting the dried black rice by heating it at a temperature of 200°C for 3 minutes, cooling the roasted black rice by storing it at a temperature of 30°C for 2 hours, and then grinding the cooled black rice using a grinder.

[0171] Next, butter was prepared and processed to produce processed butter.

[0172] At this time, the processed butter used was prepared by mixing 2 parts by weight of bay leaves, 3 parts by weight of oregano, and 2 parts by weight of basil with respect to 100 parts by weight of total butter content, maintaining the mixture at a temperature of 50°C for 30 minutes, and then removing solids such as bay leaves, oregano, and basil.

[0173] Next, aged black rice powder was prepared by mixing 30 parts by weight of processed butter with 100 parts by weight of the total black rice powder and storing it at a temperature of 10°C for 10 hours to age it.

[0174] Next, the first dough ingredients were prepared by mixing the above-mentioned aged black rice powder in a weight ratio of 100 parts by weight, strong flour in 900 parts by weight, weak flour in 200 parts by weight, milk in 400 parts by weight, yeast in 30 parts by weight, salt in 30 parts by weight, and purified water in 500 parts by weight.

[0175] Next, the above-mentioned first dough material was stirred at a temperature of 30°C at a speed of 70 revolutions / minute for 10 minutes to prepare the first dough, and the above-mentioned first dough was punched using a dough mixer and pressure was applied.

[0176] Next, the above-mentioned punched first dough was covered with plastic wrap and fermented by storing it at a temperature of 28°C for 75 minutes to produce a fermented dough.

[0177] Next, a second dough was prepared by mixing sugar, butter, and purified water in a weight ratio of 3 parts by weight and stirring, with respect to 100 parts by weight of the total fermented dough.

[0178] Next, the above secondary dough was punched using a dough mixer and pressure was applied, and the punched secondary dough was divided and aged by storing it at a temperature of 25°C for 60 minutes to produce an aged dough.

[0179] Next, the above-mentioned aged dough was molded to produce a salt bread molded body, and the salt bread molded body was placed in an oven and baked by heating at a temperature of 210°C for 15 minutes.

[0180] Next, the above-mentioned baked salt bread mold was removed from the oven and topped with Andes salt to produce salt bread.

[0182] < Example 2 >

[0183] First, black rice was prepared and then ground to produce black rice powder.

[0184] At this time, the black rice powder was prepared by washing the black rice with purified water, mixing 200 parts by weight of a soaking solution consisting of 18 parts by weight of fermented pine needle sprout extract, 2 parts by weight of lemon juice, 13 parts by weight of Samchae extract, and 90 parts by weight of purified water relative to 100 parts by weight of the total content of the washed black rice, soaking the mixture at a temperature of 30°C for 3 hours, drying the soaked black rice with hot air at 85°C for 40 minutes, roasting the dried black rice by heating it at a temperature of 200°C for 3 minutes, cooling the roasted black rice by storing it at a temperature of 30°C for 2 hours, and then grinding the cooled black rice using a grinder.

[0185] Next, butter was prepared and processed to produce processed butter.

[0186] At this time, the processed butter used was prepared by mixing 2.5 parts by weight of bay leaves, 2.5 parts by weight of oregano, and 2.5 parts by weight of basil with respect to 100 parts by weight of total butter content, maintaining the mixture at a temperature of 50°C for 30 minutes, and then removing solids such as bay leaves, oregano, and basil.

[0187] Next, aged black rice powder was prepared by mixing 35 parts by weight of processed butter with 100 parts by weight of the total black rice powder and aging it by storing it at a temperature of 10°C for 7 hours.

[0188] Next, the first dough ingredients were prepared by mixing the above-mentioned aged black rice powder in a weight ratio of 110 parts by weight, strong flour in 850 parts by weight, weak flour in 250 parts by weight, milk in 350 parts by weight, yeast in 40 parts by weight, salt in 20 parts by weight, and purified water in 450 parts by weight.

[0189] Next, the above-mentioned first dough material was stirred at a temperature of 30°C at a speed of 70 revolutions / minute for 10 minutes to prepare the first dough, and the above-mentioned first dough was punched using a dough mixer and pressure was applied.

[0190] Next, the above-mentioned punched first dough was covered with plastic wrap and fermented by storing it at a temperature of 28°C for 90 minutes to produce a fermented dough.

[0191] Next, a second dough was prepared by mixing sugar, butter, and purified water in a weight ratio of 2 parts by weight and stirring, with respect to 100 parts by weight of the total fermented dough.

[0192] Next, the second dough was punched using a dough mixer and pressure was applied, and the punched second dough was divided and aged by storing it at a temperature of 25°C for 80 minutes to produce an aged dough.

[0193] Next, the above-mentioned aged dough was molded to produce a salt bread molded body, and the salt bread molded body was placed in an oven and baked by heating at a temperature of 210°C for 15 minutes.

[0194] Next, the above-mentioned baked salt bread mold was removed from the oven and topped with Andes salt to produce salt bread.

[0196] < Example 3 >

[0197] First, black rice was prepared and then ground to produce black rice powder.

[0198] At this time, the black rice powder was prepared by washing the black rice with purified water, mixing 200 parts by weight of a soaking solution consisting of 12 parts by weight of fermented pine needle sprout extract, 4 parts by weight of lemon juice, 8 parts by weight of Samchae extract, and 110 parts by weight of purified water relative to 100 parts by weight of the total content of the washed black rice, soaking the mixture at a temperature of 30°C for 3 hours, drying the soaked black rice with hot air at 85°C for 40 minutes, roasting the dried black rice by heating it at a temperature of 200°C for 3 minutes, cooling the roasted black rice by storing it at a temperature of 30°C for 2 hours, and then grinding the cooled black rice using a grinder.

[0199] Next, butter was prepared and processed to produce processed butter.

[0200] At this time, the processed butter used was prepared by mixing 1.5 parts by weight of bay leaves, 3.5 parts by weight of oregano, and 1.5 parts by weight of basil with respect to 100 parts by weight of total butter content, maintaining the mixture at a temperature of 50°C for 30 minutes, and then removing solids such as bay leaves, oregano, and basil.

[0201] Next, aged black rice powder was prepared by mixing 25 parts by weight of processed butter with 100 parts by weight of the total black rice powder and storing it at a temperature of 10°C for 13 hours to age it.

[0202] Next, the above aged black rice powder was mixed in a weight ratio of 90 parts by weight, 950 parts by weight, 150 parts by weight, 450 parts by weight, milk, 20 parts by weight, 40 parts by weight, and 550 parts by weight of purified water to prepare the first dough ingredients.

[0203] Next, the above-mentioned first dough material was stirred at a temperature of 30°C at a speed of 70 revolutions / minute for 10 minutes to prepare the first dough, and the above-mentioned first dough was punched using a dough mixer and pressure was applied.

[0204] Next, the above-mentioned punched first dough was covered with plastic wrap and fermented by storing it at a temperature of 28°C for 60 minutes to produce a fermented dough.

[0205] Next, a second dough was prepared by mixing sugar, butter, and purified water in a weight ratio of 4 parts by weight and stirring, with respect to 100 parts by weight of the total fermented dough.

[0206] Next, the second dough was punched using a dough mixer and pressure was applied, and the punched second dough was divided and aged by storing it at a temperature of 25°C for 45 minutes to produce an aged dough.

[0207] Next, the above-mentioned aged dough was molded to produce a salt bread molded body, and the salt bread molded body was placed in an oven and baked by heating at a temperature of 210°C for 15 minutes.

[0208] Next, the above-mentioned baked salt bread mold was removed from the oven and topped with Andes salt to produce salt bread.

[0210] < Comparative Example 1 >

[0211] First, a first dough material was prepared by mixing 1,000 parts by weight of strong flour, 200 parts by weight of weak flour, 400 parts by weight of milk, 40 parts by weight of yeast, 30 parts by weight of salt, and 500 parts by weight of purified water.

[0212] Next, the above-mentioned first dough material was stirred at a temperature of 30°C at a speed of 70 revolutions / minute for 10 minutes to prepare the first dough, and the above-mentioned first dough was punched using a dough mixer and pressure was applied.

[0213] Next, the above-mentioned punched first dough was covered with plastic wrap and fermented by storing it at a temperature of 28°C for 75 minutes to produce a fermented dough.

[0214] Next, a second dough was prepared by mixing sugar, butter, and purified water in a weight ratio of 3 parts by weight and stirring, with respect to 100 parts by weight of the total fermented dough.

[0215] Next, the above secondary dough was punched using a dough mixer and pressure was applied, and the punched secondary dough was divided and aged by storing it at a temperature of 25°C for 60 minutes to produce an aged dough.

[0216] Next, the above-mentioned aged dough was molded to produce a salt bread molded body, and the salt bread molded body was placed in an oven and baked by heating at a temperature of 210°C for 15 minutes.

[0217] Next, the above-mentioned baked salt bread mold was separated from the oven and salt was added as a topping to produce salt bread.

[0219] < Comparative Example 2 >

[0220] First, black rice was prepared, washed with purified water, and then ground to produce black rice powder.

[0221] Next, the first dough ingredients were prepared by mixing the above black rice powder in a weight ratio of 50 parts by weight, strong flour in 1000 parts by weight, weak flour in 200 parts by weight, milk in 350 parts by weight, yeast in 35 parts by weight, salt in 35 parts by weight, and purified water in 600 parts by weight.

[0222] Next, the above-mentioned first dough ingredients were stirred at a temperature of 30°C at a speed of 70 revolutions / minute for 10 minutes to prepare the first dough, and after covering the first dough with plastic wrap, it was stored at a temperature of 28°C for 75 minutes to ferment to prepare the fermented dough.

[0223] Next, a second dough was prepared by mixing sugar, butter, and purified water in a weight ratio of 5 parts by weight and stirring, with respect to 100 parts by weight of the total fermented dough.

[0224] Next, the above second dough was divided and aged by storing it at a temperature of 25°C for 60 minutes.

[0225] Next, the above-mentioned aged dough was molded to produce a salt bread molded body, and the salt bread molded body was placed in an oven and baked by heating at a temperature of 210°C for 15 minutes.

[0226] Next, the above-mentioned baked salt bread mold was separated from the oven and salt was added as a topping to produce salt bread.

[0228] 1. Sensory Evaluation

[0229] Sensory evaluations were conducted on the taste, aroma, texture, preference, etc. of the salt bread prepared according to Examples 1, 2, and 3 and the salt bread prepared according to Comparative Examples 1 and 2, and the results are shown in [Table 2] below.

[0230] Sensory evaluation was conducted on 40 general consumers, and the scores and evaluation criteria were based on a 9-point scoring system, as shown in [Table 1] below.

[0231] score metewand 9 Very good 7 well 5 commonly 3 Bad 1 Very bad

[0232] division Taste (flavor) Scent (smell) Texture (physical properties) Texture Overall preference Example 1 8.3 8.2 8.2 8.4 8.3 Example 2 8.3 8.2 8.1 8.2 8.2 Example 3 8.2 8.1 8.3 8.2 8.2 Comparative Example 1 5.5 5.7 5.8 5.6 5.6 Comparative Example 2 6.3 6.4 6.1 6.3 6.3

[0233] Referring to [Table 2] above, it can be seen that the taste (flavor), aroma (smell), texture (physical properties), and overall preference of the salt bread prepared according to Examples 1, 2, and 3 are superior to those of the salt bread prepared according to Comparative Examples 1 and 2.

[0235] Although a preferred embodiment of the present invention has been described above with reference to the attached drawings, those skilled in the art will understand that the present invention may be implemented in other specific forms without altering its technical concept or essential features. Therefore, the embodiment described above should be understood as illustrative in all respects and not restrictive.

Claims

Claim 1 A black rice powder manufacturing step (S100) for preparing black rice and grinding it to produce black rice powder; a butter processing step (S200) for preparing butter and processing it to produce processed butter; a matured black rice powder manufacturing step (S300) for mixing the processed butter with the black rice powder and aging it to produce matured black rice powder; a first dough material mixing step (S400) for mixing materials containing the matured black rice powder to produce a first dough material; a first dough material manufacturing step (S500) for stirring the first dough material to produce a first dough; a first dough material punching step (S600) for punching the first dough material and applying pressure; a fermentation step (S700) for fermenting the punched first dough material to produce a fermented dough; a second dough material manufacturing step (S800) for mixing the second dough material with the fermented dough material and stirring it to produce a second dough; the second dough A secondary dough punching step (S900) in which pressure is applied by punching; a dividing and aging step (S1000) in which the punched secondary dough is divided and aged to produce an aged dough; a molding step (S1100) in which the aged dough is molded to produce a salt bread molded body; and a baking step (S1200) in which the salt bread molded body is placed in an oven and heated to bake.The salt bread is characterized by comprising a salt bread manufacturing step (S1300) in which the baked salt bread molded body is separated from the oven and topped with Andes salt to manufacture salt bread, wherein in the first dough material mixing step (S400), the first dough material is prepared by mixing aged black rice powder, strong flour, weak flour, milk, yeast, salt, and purified water, wherein in the second dough material manufacturing step (S800), the second dough material is prepared by mixing the fermented dough, sugar, butter, and purified water, and in the butter processing step (S200), the processed butter is prepared by mixing bay leaves in a weight ratio of 1 to 3 parts by weight, oregano in a weight ratio of 2 to 4 parts by weight, and basil in a weight ratio of 1 to 3 parts by weight, relative to 100 parts by weight of the total butter content, maintaining at a temperature of 45 to 55°C for 10 to 50 minutes, and then removing the bay leaves, oregano, and basil. Manufacturing method.; Claim 2 delete Claim 3 A method for manufacturing salt bread according to claim 1, characterized in that, in the step of manufacturing aged black rice powder (S300), the aged black rice powder is prepared by mixing processed butter in a weight ratio of 20 to 40 parts by weight relative to 100 parts by weight of the total black rice powder, and then aging it by storing it at a temperature of 8 to 12°C for 5 to 15 hours. Claim 4 A method for manufacturing salt bread according to claim 3, wherein in the first dough material mixing step (S400), the first dough material is prepared by mixing aged black rice powder in a weight ratio of 80 to 120 parts by weight, strong flour in a weight ratio of 800 to 1000 parts by weight, weak flour in a weight ratio of 100 to 300 parts by weight, milk in a weight ratio of 300 to 500 parts by weight, yeast in a weight ratio of 10 to 50 parts by weight, salt in a weight ratio of 10 to 50 parts by weight, and purified water in a weight ratio of 400 to 600 parts by weight. Claim 5 A method for manufacturing salt bread according to claim 4, characterized in that, in the step of manufacturing the second dough (S800), the second dough is prepared by mixing sugar in a weight ratio of 1 to 5 parts by weight, butter in a weight ratio of 3 to 7 parts by weight, and purified water in a weight ratio of 1 to 5 parts by weight, relative to 100 parts by weight of the total content of the fermented dough. Claim 6 Salt bread characterized by being manufactured by the manufacturing method of any one of claims 1, 3 to 5.

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