To provide a method for producing bread hopeful of the synergistic effects of silky fowl in the form of a health food optimum to improving human health and the adult-related diseases, preventing geriatric diseases, nutritional supply after various sicknesses and Chinese-style dishes and silky fowl eggs containing ingredients lowering blood glucose levels owing to the effects of cleaning human blood, and to provide the resultant bread.
The method for producing the bread includes the following process: instead of water used in conventional baking processes, soup prepared by compounding silky fowl soup with silky fowl yolk oil is used. In this method, the stock solution for the silky fowl soup is prepared by the following process: 1 kg of silky fowl refuse comprising its heads, necks and legs each cut to about 3-5 cm, 4-7 blocks of bamboo coal each about 10 cm in size, 4 pieces of Welsh onion each about 10 cm in size, and a half piece of ginger, are put into 8-10 L of water; the resultant mixture is boiled down on a low flame for about 7 h, and then strained using a cloth; thus preparing the stock solution; and in using the stock solution, it is preferable that the stock solution is to be used after diluted by a factor of 3 to 5.
KANEKO TOMOHIRO
TSUCHIYA MIZUHO
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