Rye enzyme bread manufacturing Method useful protection Diabetes Mellitus

The present invention relates to a method of manufacturing enzyme bread for the prevention of diabetes. The method includes: a step of making a fermented enzyme solution by mixing fruit and sugar; a step of making fermented carbonated water by mixing 100 parts by weight of the fermented enzyme solution with 750-950 parts by weight of purified water and fermenting the mixture at 20-30C for 5-9 days; a step of making dough by mixing 100 parts by weight of rye powder with 95-105 parts by weight of the carbonated water and 3-5 parts by weight of salt; a step of molding the dough in a bread mold and then aging the molded dough at 30-35C for 3-5 hours; and a step of putting the aged dough in an oven and baking the dough at 160-200C for 25-35 minutes. As such, the present invention is capable of making bread which even people with diabetes are able to eat. 본 발명은 당뇨 예방용 효소빵의 제조방법에 관한 것이다. 상기 효소빵의 제조방법은 과일과 설탕을 혼합하여 효소 발효액을 만드는 단계와 상기 효소 발효액 100중량부에 정제수 750~ 950중량부를 혼합하여 20~ 30℃에서 5~ 9일 동안 발효시켜 발효액 탄산수를 만드는 단계와 호밀 가루 100중량부에 상기 발효액 탄산수 95~ 105중량부, 소금 3~ 5중량부를 혼합하여 반죽물을 만드는 단계와 상기 반죽물을 빵 틀에 넣어 성형시킨 후, 성형된 반죽물을 30~ 35℃에서 3~ 5시간 동안 숙성시키는 단계와 상기 숙성된 반죽물을 160~ 200℃의 오븐에 넣고, 25~ 35분간 구워서 완성하는 단계를 포함하는 것을 특징으로 한다.