41 results about "Wholemeal bread" patented technology

A low-sugar highly nutrient gluten-free bread production method belongs to the technical field of food processing. According to the low-sugar highly nutrient gluten-free bread production method, coarse rice powder and buckwheat powder serve as main raw materials, and low-sugar highly nutrient gluten-free bread is finally obtained through a series of processes of gluten-free bread moisture determination, flour paste preparation, fermentation, baking and the like. The low-sugar highly nutrient gluten-free bread production method comprises the steps of ultra-micro-pulverizing coarse rice and buckwheat and mixing the ultra-micro-pulverized coarse rice and buckwheat in proportion; adding saccharomycete into white granulated sugar after the white granulated sugar is completely dissolved in warm water for activation, and then mixing the white granulated sugar with the coarse rice powder and the buckwheat powder; sequentially adding salt, isomaltooligosaccharide, xanthan gum, sodium alginate, compound enzyme preparation (tyrosinase and laccase) and water into the mixture for mixing, performing stirring, adding sunflower seed oil into the mixture, pouring flour paste into a mold, vibrating the flour paste evenly, placing the flour paste after fermentation, cooling the bread and slicing the bread. The color of the gluten-free bread produced through the low-sugar highly nutrient gluten-free bread production method resembles whole wheat bread, and the gluten-free bread is attractive in fragrance and good in every aspect such as specific volume and viscoelasticity, has no collapse on the surface, is nutrient and healthy and is particularly to patients with the coeliac disease.

The invention discloses a composite modifier for whole-wheat bread, a whole-wheat bread composition, the whole-wheat bread and a preparation method of the whole-wheat bread. The composite modifier comprises 70-93wt% of vital wheat gluten, 6-28wt% of sodium stearoyl lactylate, 0.2-1wt% of alpha-amylases, 0.05-0.3wt% of xylanase and 0.3-1.5wt% of lipases based on 100wt%. The vital wheat gluten, the sodium stearoyl lactylate, the alpha-amylases, the xylanase and the lipases are mixed in a specific proportion to obtain a mixture to be used as the composite modifier, so that the mixture can cooperate with the 100wt% of the whole wheat flour for use, and the whole-wheat bread being good in mouth feel can be obtained.

The invention provides plant bacterium lacticum LB-1 and an application thereof, and belongs to the technical field of microorganisms and food fermentation. The preservation No. of the plant bacteriumlacticum LB-1 is CGMCC NO.18215. The plant bacterium lacticum LB-1 has high restraining effects on blue mould, aspergillus niger, aspergillus flavus, sspergillus ochraceus, aspergillus fumigatus andfusarium graminearum, and the shelf life of whole wheat bread can be prolonged. The plant bacterium lacticum LB-1 and the yeast are in cooperation fermentation, so that the vicoelasticity, the ductibility and the water retention property of whole wheat dough in the fermentation process can be notably improved, and the whole wheat sour dough has good processing quality. The plant bacterium lacticumLB-1 can improve crude mouth feel of the whole wheat bread, the hardness, the gumminess and the chewiness of the whole wheat bread can be reduced, and flavor components of the whole wheat bread can be increased, so that the made whole wheat bread conforms to taste of consumers.

The invention discloses a making method for improving baking quality of whole wheat bread. According to the making method, wheat is subjected to germination treatment, endo-beta-(1,4)-D-xylanase in wheat germs is used for degrading araboxylan, so that the molecular weight of the araboxylan in the whole wheat flour is effectively reduced, the AX water binding capacity is reduced, water is transferred to mucedin, the wheat mucedin forms a network structure through water absorption, and the size of the bread can sufficiently expand in the processes of bread fermentation and baking; and therefore, the mouth feel and the quality of the whole wheat bread are improved, and the made whole wheat bread not only has good mouth feel and flavor but also has nutritive health-care effects.

The invention provides a production method of green juice-whole wheat bread. The green juice-whole wheat bread is prepared from whole wheat flour and green juice powder; and the following ingredients are also added during the production processes: edible salt, milk powder, yeast, egg liquid, white granulated sugar, butter, a bread improver, and so on. The green juice-whole wheat bread is prepared by the following processing technologies: carrying out stirring, carrying out fermenting, carrying out expanding, carrying out baking, and so on; and the prepared green juice-whole wheat bread is a kind of functional bread with functional characteristics and nutritional characteristics. The green juice-whole wheat bread is loose, delicious, free of rough feeling, appropriate in fleeciness, nutritious and healthy. The green juice-whole wheat bread is a good food for the patients with cardiovascular diseases.

The invention discloses high-healthcare-value highland barley bread and a preparing method thereof. Common highland barley with the content of beta-glucan higher than 5% and a high-quality glutinous highland barley raw material with the content of beta-glucan higher than 8% are selected for processing the bread. The bread has the advantages that the glutinous highland barley material is used for preparing high-value whole-wheat bread which is high in nutrition content and good in mouthfeel and has thick highland barley fragrance, a consumption market and territory of highland barley is broadened, structural adjustment and optimized upgrade of the highland barley industry is promoted, and the positive role of highland barley in the Tibetan region is brought into play better.

The invention relates to the field of bread processing, and particularly discloses whole wheat bread containing tea powder and a preparation method thereof. The whole wheat bread is prepared from 13.0 to 16.6 parts by weight of whole wheat flour, 35 to 45 parts by weight of bread flour, 20 to 28 parts by weight of water, 3.0 to 4.2 parts by weight of tea powder, 0.15 to 0.25 part by weight of yeast, 0.2 to 0.24 part by weight of bread improvers, 3 to 5 parts by weight of milk, 3.0 to 4.2 parts by weight of cream, 2 to 4 parts by weight of seasoning, 4.0 to 4.8 parts by weight of sweetening agents and 0.05 to 0.07 part by weight of preservatives. The preparation method comprises the following steps of mixing and stirring all materials to form dough; and then, performing fermentation, shaping, fermentation, baking and cooling to the room temperature. The whole wheat bread has the special fragrance and taste of tea; the specific volume is great; the texture is soft; the elasticity is good; the fresh keeping period is long; the mouthfeel and the flavor are good; and high nutrition values are realized.

An intestine moistening aloe-containing sweet sauce is prepared from, by weight, 200-220 parts of flour, 100-120 parts of whole wheat bread crumbs, 45-50 parts of an aloe juice, 14-15 parts of yeast powder, 15-16 parts of Aspergillus oryzae, 230-240 parts of 14oBe saline water, 27-33 parts of a Cordyceps militaris mycelium fermentation liquid, and 75-85 parts of pure milk. The whole wheat bread crumbs and the aloe juice are added in the making process to increase the content of dietary fibers, and aloe has heat clearing and intestine moistening effects and is beneficial to healthiness of the intestinal tract; Cordyceps militaris yoghourt added in the invention has the delicate fragrance of Cordyceps militaris mushroom, is sour-sweet and palatable, has curdled milk uniformity, is a functional food providing unique flavor, and is added to the sweet sauce to provide health functions of disease prevention and tumor resistance; and extract products of cassia seed, rheum officinale, mulberry leaf, Cistanche deserticola and Folium Sennae are matched, so the sweet sauce has certain intestine moistening, bowel relaxing, heat clearing and detoxifying efficacy, can eliminate human body toxins, and keeps healthy state.

The invention relates to the field of bread processing, and particularly discloses a bread improver, whole wheat bread and a preparation method thereof. The bread improver comprises the following components in parts by weight: 0.4-1.0 part of maltogenic amylase, 0.2-0.8 part of hemicellulase, 0.44-0.48 part of lecithin, 0.05-0.1 part of diacetyl tartaric acid ester of mono (di) glycerides, 3-8 parts of propylene glycol alginate, 5-10 parts of calcium alginate, 1.01-2.01 parts of Arabic gum and 2-7 parts of L-ascorbic acid. The bread improver disclosed by the invention can be used for making the whole wheat bread, and has the effects of increasing the gas production rate and the gas holding capacity of dough, increasing the specific volume of the whole wheat bread, promoting the softness of the whole wheat bread, delaying the ageing of the whole wheat bread, delaying the fresh keeping period, and improving the mouth feel and the quality of the whole wheat bread.

The invention relates to the technical field of food processing, and particularly relates to a making method for improving the quality of whole wheat bread. The making method comprises the following steps of performing enzymolysis on wheat bran by a natural and artificial complex enzyme method, performing wheat germination treatment through safe and effective sterilization of artificial enzymes, preparing malt flour, and adding the wheat bran after enzymolysis, the malt flour and konjac gum to high gluten flour to make bran-containing whole wheat bread. Through enzymolysis of complex enzymes,crude fibers in the wheat bran are degraded, the roughness of the bread is reduced, non-starch polysaccharide in whole wheat flour is hydrolyzed into water-soluble sugar, and the mouth feel is improved; and through the stickiness of the konjac gum, the whole wheat flour is promoted to form gluten in mixing, and the whole wheat bread is easy to process and shape, so that the limitation of the content of the whole wheat flour is broken through. In the baking process of the konjac gum, a reticular tissue structure having supporting effects is formed, and generated gas is wrapped in the reticularstructure, so that the texture of the bread is soft. Besides, sterilization treatment of the artificial enzymes is used, so that the shelf life of the bread is prolonged.

The invention relates to a collectively packaged instant food for satisfying the fast food needs of people and solving the problem of inconvenient breakfasts, in particular to instant bread which is prepared from a bread food, a soy sauce or jam food and an instant powder food by respectively metering and packaging the soy sauce food and the instant powder food with small bags, packaging the bread in a medium bag to form a soy sauce packet, a powder packet and a bread packet packed in the medium bag and collectively packaging the three packets and a straw into a larger packet in two packaging series, i.e. a bag packaging series and a bowl packaging series. Various kinds of bread, soy sauce and instant powder foods are variably combined and assembled to form different brand series (such as: French baguette, strawberry jam and milk powder or whole wheat bread, chilli sauce and soybean milk powder) to satisfy the consumption requirement on people for diverse tastes. Because of containing foodstuffs, fruits, vegetables, milk, and the like enriched with various nutritional components, such as carbohydrates, minerals, sugar, vitamins, protein, and the like, the collectively packaged instant food can satisfy the needs of people for a variety of nutrition, is collectively packaged to facilitate the suite purchase of consumers and beneficially expand product sales and has diversified brand combinations to satisfy the requirements on people for diverse tastes.

The invention relates to the use of inulinase for reducing FODMAP (Fermentable oligo-, di-, monosaccharides and polyols) content in wholemeal bread or whole-meal dough. The invention further relates to wholemeal yeast fermented bread with a FODMAP content of maximum 0.2 gram fructans per 50 g of bread on dry matter base. The invention relates to methods of preparing a wholemeal yeast fermented bread with reduced FODMAP content, comprising the steps of mixing wholemeal and inulinase into a dough, allowing the dough to ferment and baking the dough. The invention further relates to methods of preparing a wholemeal dough with reduced FODMAP content in a wholemeal dough, comprising the steps of mixing wholemeal and inulinase into a dough, allowing the dough to ferment. Yeasts such as Kluyveromyces marxianus can be used as source of inulinase.

The invention provides a whole-wheat bread and a production method thereof. The bread is made of whole-wheat flour, and amaranth seed powder is added to the whole-wheat flour. Salt, sucrose, egg liquid, yeast, milk powder, Wheat gluten, transglutaminase, butter and water are stirred, fermented, stood still, proofed, baked and other steps to make whole wheat bread containing amaranth seeds. The invention perfectly fuses amaranth seeds and whole-wheat bread through a special process, and the prepared bread has a soft mouthfeel, no roughness, and is moderately fluffy, and is a good breakfast with both mouthfeel and nutrition.

The invention relates to whole-wheat bread containing pumpkin powder and a preparation method of the bread, and belongs to the technical field of food processing. Whole-wheat flour, the pumpkin powder, white granulated sugar, yeast, lipase and table salt are added into a stirring cylinder for slow stirring; ice water is added into the mixture; the materials are slowly stirred and then quickly stirred; shortening continues to be added, then slow stirring is converted into quick stirring until all the materials are evenly mixed, and dough is formed; the formed dough is pressed, blocked and formed for fermentation, and the fermented dough is baked to obtain the whole-wheat bread finished product containing the pumpkin powder. Compared with common whole-wheat bread, a unique pumpkin flavor isadded, and the taste level of the whole-wheat bread is increased. Meanwhile, pumpkins serve as dietary therapy food, the nutritive value of the bread is increased, and the satiety of eaters can be improved, so that the intake of heat is reduced, and the effects of weight losing and meal replacement are achieved.

Provided is whole-wheat bread. The whole-wheat bread is composed of, by weight, 58 parts of whole-wheat flour, 0.5 part of Mauri yeast, 2 parts of granulated sugar, 35 parts of water, 1 part of Chinese yam residue dietary fibers, 2 parts of the root of kudzu vine, 2 parts of the root of Chinese trichosanthes and 3.5 parts of skim milk powder. The method includes the steps that the Chinese yam residue dietary fibers are puffed for 30-50 minutes by warm water of 28 DEG C according to the proportion of 1 to 4; sugar and salt are placed into a dough kneading machine cylinder to be added with water, and then Chinese yam residue dietary fiber puffing liquid, the root of kudzu vine, the root of Chinese trichosanthes, the skim milk powder, the whole-wheat flour and the yeast are added in sequence; low-speed stirring is conducted for 3-5 minutes first, and intermediate-speed stirring is carried out till gluten is completely expanded; basic leavening is conducted for one hour, and then dough is divided and rolled according to the leavening degree of the dough; leavening is performed for 10-15 minutes during the period; the formed dough is placed into a leavening chamber to be continuously leavened till the volume of the dough accounts for 80% of the finished product volume; egg liquid is brushed on the surface of the dough which is leavened ultimately, and the dough is placed into a pre-heated oven till the bread is baked to be golden yellow bread.

The invention relates to a method for preparing special whole-wheat bread flour through compounding of sprouted wheat flour and vital wheat gluten, and belongs to the technical field of food processing. According to the method disclosed by the invention, the special whole-wheat bread flour is prepared in a crushing and refilling manner. The sprouted wheat flour and the vital wheat gluten are compounded, so that the loss of gluten protein in the special whole-wheat bread flour is complemented, the water absorption of dough is increased, the elasticity and the air binding capacity of the dough are strengthened, and the specific volume and the scratchability of bread are increased; constant wind amount of hot and cold wind and a fully automatic drying method are adopted, so that nutrient components and functional factors in sprouted wheat are furthest reserved; and cyclodextrin-antibacterial agent inclusion compounds are added, so that the propagation of microorganisms in a wheat sprouting process is restrained, and the quality of the sprouted wheat is improved. The method disclosed by the invention is simple in technological flow, the raw materials are easy to obtain, and the cost is low; and compared with ordinary whole-wheat bread, whole-wheat bread made by the special whole-wheat bread flour is rich in components of dietary fibers, functional necessary amino acids including phenylalanine, valine, leucine and isoleucine, vitamins, phenols substances, gamma-aminobutyric acid and the like, and the nutrient value and the mouth feel of the whole-wheat bread are greatly increased.

The invention provides a convenient food, namely, convenient bread, for meeting the needs of people on breakfast and snack. The convenient bread comprises bread food, cooked egg or meat products and instant powder, wherein the bread food comprises basic bread and dessert bread and the like; and instant powder comprises milk powder, soybean milk powder and juice powder and the like. The process for producing the convenient bread comprises the following steps: firstly, carrying out metered small-bag packaging on the instant powder materials so as to obtain small powder bags; carrying out reshaping, slice cutting and bar cutting on the cooked egg or meat products, then carrying out quantitative small-bag packaging on the obtained products so as to obtain egg bags or meat bags; carrying out medium-bag packaging on the bread; then, packaging the combination of three small packing cases, namely, a powder bag, an egg bag or meat bag, and bread subjected to medium-bag packaging and a suction hose into a larger packing case, wherein the larger packing case can be packaged in bags or in cups. Through carrying out combined collocation on the bread, the egg or meat products and the instant powder, different series of convenient bread (such as French bread + mayonnaise + milk powder, and whole-wheat bread + two slices of sausage + soybean milk powder) are formed. The convenient bread in the invention comprises the foods such as cereals, eggs or meat and milk and the like. Therefore, the convenient bread is complete in nutrient component; and because the foods are performed with combined packaging, the collocation of the foods is diversified so as to satisfy the different taste demands of people.

An embodiment of the present invention provides a momordica grosvenori whole-wheat bread and a preparation method thereof. Water-soluble dietary fiber can supplement the dietary fiber content of the whole wheat bread. At the same time, the water-soluble dietary fiber is mainly low-fat and low-calorie substances such as pectin, polydextrose and carboxymethyl cellulose and is sticky, the formation of the gluten by whole wheat flour in a mixing process can be promoted, the processing and formation are easy, and therefore, the limit of the content of the whole wheat flour is broken. In addition, the water-soluble dietary fiber can form a reticular organizational structure with a support effect during baking, at the same time, generated carbon dioxide gas or water vapor is coated in the reticular structure, and the bread is softer. When the water-soluble dietary fiber is in contact with the water vapor for a certain time, the water-soluble dietary fiber is slowly dissolved, fine microporesare left, the fine micropores are formed in high temperature, and the softness of the bread is further improved. In addition, a traditional sugar additive is substituted by momordica grosvenori concentrate, and an increase in blood sugar is not caused.

The invention belongs to the technical field of food processing, and specifically relates to a preparation method of whole wheat bread. The preparation method of the whole wheat bread comprises the following steps of containing whole wheat flour, cellulase, clean water, whole milk, mixed fruit paste, edible salt, white granulated sugar and olive oil in a basin; carrying out kneading so as to obtain smooth dough; carrying out enzymatic hydrolysis so as to obtain enzyme-hydrolyzed raw dough; dissolving active dry yeast for bread with the clean water, adding the solution into the enzyme-hydrolyzed raw dough, carrying out thorough rolling, and carrying out fermentation at 30 DEG C in a thermostat box so as to obtain fermented dough; and then, dividing the fermented dough into small dough pieces, putting the small dough pieces on a baking tray, and carrying out baking in an oven for 18-20 minutes so as to obtain final products. The whole wheat bread disclosed by the invention is fine and smooth in taste, mellow in fruit aroma, and rich in genin-type flavone; and thus, the whole wheat bread is soft, glutinous, delicious and sweet in taste, and has nourishing and health-caring functions.

The invention provides whole wheat bread and a production method thereof. The bread is prepared from whole wheat flour, and amaranth seed powder is added into the whole wheat flour; edible salt, sucrose, egg liquid, yeast, milk powder, gluten powder, transglutaminase, cream and water are added in the processing process. The whole wheat bread containing amaranth seeds is prepared by stirring, fermenting, standing, fermenting, baking and other steps. The amaranth seeds and the whole wheat bread are perfectly fused through a special process, and the prepared bread is soft in taste, has no rough feeling, is moderately fluffy, and is a good breakfast with both taste and nutrition.

The invention discloses a method for making whole wheat bread from alkylresorcinols, and belongs to the technical field of baked foods. The method comprises the steps of adding the alkylresorcinols toraw materials for making the whole wheat bread, including flour, dry yeast, water and edible oil, wherein the alkylresorcinols comprises the following components in percentage by mass of 1-10% of heptadecylresorcinol, 20-25% of nonadecylresorcinol, 50-55% of heneicosyl-1,3-dihydroxybenzene, 5-10% of tricosylresorcinol, and 5-15% of pentacosylresorcinol; and uniformly mixing the raw materials, performing kneading to obtain dough, after the dough is leavened, performing kneading to have smooth surface, performing fermentation, and performing baking to obtain the whole wheat bread. The obtainedbaked bread has high milk fragrance, more flavor substance kinds, and is high in whole acceptance degree. Besides, the obtained bread has a certain restraining effect on the formation of CML, and is favorable for human health.

The invention discloses a method for preparing whole wheat bread by compounding wheat flour. The method comprises the following steps: drying prepared germinated wheat in a drying oven at 45 to 55 DEGC; mixing the germinated wheat with normal wheat according to the same proportion to obtain mixed wheat; adding the mixed wheat into a bottom box of a wheat mixing and crushing device; enabling the mixed wheat to enter a space between a rotary grinding disc and a fixed grinding disc through a discharging opening by an auger on an output shaft; enabling one end of the output shaft to penetrate through the discharging opening in the middle of the fixed grinding disc and stretch into a through hole of the rotary grinding disc, so as to enable the rotary grinding disc to rotate; carrying out crushing work on the mixed wheat through a plurality of edge strips between the rotary grinding disc and the fixed grinding disc; and enabling crushed wheat flour to fall into a material collection box from gaps between the edge strips, so as to prevent the wheat flour from being scattered to all parts of a worktable and conveniently improve the crushing quality of the mixed wheat. The device has a small volume and an extra crushing motor is not needed; conveying and crushing are integrated and the device is convenient to use; and the working efficiency is improved.

The invention relates to instant squid rolls and a preparation method of the instant squid rolls, and belongs to the technical field of marine products and the preparation method of the marine products. The instant squid rolls are composed of the following raw materials in parts by weight: 150-200 parts of squids, 20-40 parts of whole-wheat bread slices, 40-50 parts of milk, 30-40 parts of green sweet pepper, 30-40 parts of yellow sweet pepper, 30-40 parts of carrot, 5-10 parts of wolfberry fruit, 8-10 parts of mint leaves, 15-20 parts of onions, 3-5 parts of garlic, 2-4 parts of ginger, 8-10 parts of olive oil, 10-20 parts of brandy, 6-10 parts of hoisin sauce, 10-12 parts of barbeque sauce, 8-10 parts of honey, 6-8 parts of lemon juice and 5-8 parts of pepper powder. No chemical preparation is added to the instant squid rolls provided by the invention; the original nutrient elements in the squids are remained and other natural matters beneficial for human body is further added to the instant squid rolls; and the instant squid rolls have richer tastes.

The invention discloses whole-wheat bread flour and a preparation method thereof. The whole-wheat bread flour is prepared from, by weight, 75-85 parts of bread flour and 15-25 parts of bran. The invention further provides the preparation method of the whole-wheat bread flour. The whole-wheat bread flour and the preparation method thereof solve the problems that existing whole-wheat bread flour hasshorter shelf life and food safety.

The invention discloses whole wheat bread and a preparation method thereof. The method comprises the following steps: uniformly mixing whole wheat flour, high gluten flour, auxiliary materials, enzyme and instant tea powder to prepare dough; rounding, fermenting, shaping, fermenting, baking and cooling the dough to obtain a whole wheat bread primary product; adding a dairy product into the whole wheat bread primary product for texture conditioning; pre-freezing the texture-conditioned whole wheat bread, and performing vacuum freeze-drying on the pre-frozen whole wheat bread. Therefore, the texture property of the whole wheat bread can be improved, the roughness of the taste is reduced, and a whole wheat bread product which is good in texture, taste and flavor is obtained.

The invention discloses a method for preparing sucrose-free whole wheat tea bread based on refrigeration secondary fermentation, which comprises the following steps: mixing and stirring all egg liquid with part of yeast, part of water, part of honey, part of high gluten flour, part of whole wheat flour and part of ultramicro tea powder to prepare secondary dough, standing at room temperature, and then refrigerating and fermenting; standing at room temperature, tempering, and mixing and stirring with edible salt, butter, residual yeast, residual water, residual honey, residual high gluten flour, residual whole wheat flour and residual ultramicro tea powder to prepare main dough; and finally, fermenting, cutting, forming and fermenting in sequence, baking the fermented dough, and naturally cooling after baking to obtain the sucrose-free whole-wheat tea bread. The whole wheat tea bread is prepared by combining secondary dough kneading with a cold storage fermentation process, so that not only is the life cycle of strains of the dough prolonged, but also the problem that the gas retaining performance of the dough becomes poor due to gluten network fission caused by addition of the tea powder is weakened, and the tea bread can still keep high bulkiness.

The invention discloses a highland barley whole grain bread and a production method thereof, and belongs to the technical field of food. According to the method disclosed by the invention, highland barley flour is taken as a main raw material, water, salt, sodium bicarbonate, fatty acid monoglyceride, fatty acid diglyceride, highland barley seed flour, yeast, glycerol, sorbitol, trehalose, isomaltulose and a bread improver are added, and the highland barley whole grain bread can be prepared through secondary fermentation, shaping, steaming and baking. The highland barley flour is obtained by soaking, steam explosion, drying and crushing, the bread improver comprises defatted soybean flour, vital gluten and xanthan gum, and the produced whole highland barley bread has texture parameters and specific volume equal to those of whole wheat bread, so that the highland barley can be used as a main raw material to produce the bread, and the utilization value of the highland barley is greatly improved.

The invention relates to a medical-care integrated five-meal two-water nutrition formulation for hypertension patients and an implementation method thereof. The medical-care integrated five-meal two-water nutrition formulation is prepared from the following ingredients in parts by weight (g): 100 to 120 parts of cabbage, 50 to 60 parts of egg, 80 to 90 parts of konishii cake, 60 to 80 parts of milk powder, 60 to 70 parts of cucumber, 20 to 23 parts of celery, 25 to 30 parts of honey, 150 to 155 parts of onion, 100 to 120 parts of beef, 80 to 90 parts of tomato, 100 to 120 parts of shredded potatoes, 30 to 35 parts of minced lean pork, 90 to 100 parts of shredded kelp, 80 to 90 parts of mung bean rice, 30 to 35 parts of lotus nut tea, 150 to 160 parts of sugar-free bakcang, 50 to 55 parts of peeled shrimp, 100 to 120 parts of tofu, 100 to 120 parts of mushroom, 100 to 120 parts of green vegetables, 80 to90 parts of steamed bread, 200 to 230 parts of oat porridge, 50 to 55 parts of whole-wheat bread, 30 to 35 parts of nut and a defined amount of salt, water and olive oil.