Manufacturing method for bread containing lactic acid bacteria
By baking dough on a protruding heating plate, applying a waterproof material, and sealing with an adhesive, the method ensures non-soggy bread and intact lactic acid bacteria without leakage.
KR1020260113348APending Publication Date: 2026-07-21YTI CO CO LTD
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Patent Information
- Authority / Receiving Office
- KR · KR
- Patent Type
- Applications
- Current Assignee / Owner
- YTI CO CO LTD
- Filing Date
- 2025-01-13
- Publication Date
- 2026-07-21
AI Technical Summary
Technical Problem
Existing methods for incorporating lactic acid bacteria into bread result in the bacteria being damaged by heat during baking, leading to soggy bread and leakage of the probiotic drink, and powdered probiotics may lose effectiveness or taste unappealing.
Method used
A method involving baking dough on a protruding heating plate, applying a waterproof material to the crust, injecting a liquid containing lactic acid bacteria, and sealing the opening with an adhesive material to prevent leakage and maintain integrity.
Benefits of technology
The method produces bread that remains non-soggy and prevents leakage of the lactic acid bacteria beverage while preserving the bacteria's integrity.
✦ Generated by Eureka AI based on patent content.
Smart Images
Figure PAT00007_ABST
Abstract
The method for manufacturing bread containing lactic acid bacteria according to the present invention comprises: a first step of wrapping a protruding heating plate with dough; a second step of heating the protruding heating plate to bake the dough into bread; a third step of separating the bread baked in the second step from the protruding heating plate; a fourth step of applying a waterproof substance to the inside of the bread through the bread opening; a fifth step of putting a liquid containing lactic acid bacteria into the inside of the bread through the bread opening; and a sixth step of sealing the bread opening by sealing it with an adhesive substance.
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