Bread containing bamboo leaf extract and method for manufacturing same

A method for producing bamboo leaf extract-containing bread comprising the steps of:

• (S1) mixing wheat flour with, based on 100 parts by weight of the wheat flour, 30 to 90 parts by weight of a bamboo leaf extract, 5 to 30 parts by weight of a fermented bamboo leaf starter, 1 to 20 parts by weight of sugar, 0.5 to 3 parts by weight of yeast, and 0.5 to 3 parts by weight of salt, and kneading the mixture to obtain a dough;
• (S2) placing the dough obtained in step (S1) in a fermentation chamber at 28 to 32° C., and subjecting the same to a first fermentation for 40 minutes to 1 hour;
• (S3) dividing a product of the first fermentation obtained in step (S2) into predetermined sizes, and shaping the same into a desired form;
• (S4) placing the product of the first fermentation shaped in step (S3) in a fermentation chamber at 28 to 32° C., and subjecting the same to a second fermentation for 40 minutes to 1 hour;
• and
• (S5) placing a product of the second fermentation obtained in step (S4) in an oven, and baking the same at a temperature of 150 to 220° C. for 10 to 30 minutes,
• wherein the fermented bamboo leaf starter in step (S1) is prepared by placing in a microbial incubator water and, based on 100 parts of the water, 80 to 120 parts by weight of wheat flour, and 5 to 15 parts by weight of a fermented bamboo leaf liquid, followed by fermentation at 30° C. or lower for 20 to 30 hours, wherein the fermented bamboo leaf liquid is prepared by placing in a container water and, based on 100 parts by weight of the water, 5 to 20 parts by weight of raw bamboo leaves, and 1 to 5 parts by weight of raw aloe, boiling them until they reach 30 to 80% of the total initial weight thereof to obtain a liquid, mixing the obtained liquid, rice bran enzyme, and brown rice yeast at a weight ratio of 1:0.05 to 0.3:0.03 to 0.1, and placing the resulting mixture in a microbial incubator, followed by fermentation at 30° C. or lower for 2 to 4 days.