KR20110119462A - Pizza dough including the fruit of lycium chinense miller - Google Patents

Pizza dough including the fruit of lycium chinense miller Download PDF

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KR20110119462A
KR20110119462A KR1020100039188A KR20100039188A KR20110119462A KR 20110119462 A KR20110119462 A KR 20110119462A KR 1020100039188 A KR1020100039188 A KR 1020100039188A KR 20100039188 A KR20100039188 A KR 20100039188A KR 20110119462 A KR20110119462 A KR 20110119462A
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dough
weight
pizza
pizza dough
lycium chinense
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KR1020100039188A
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Korean (ko)
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KR101218313B1 (en
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김지현
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김지현
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules

Abstract

PURPOSE: A pizza dough composition including lycium chinense, and a producing method thereof are provided to reduce the content of refined white sugar in pizza dough using the unique sweetness of the lycium chinense. CONSTITUTION: A producing method of a pizza dough composition including lycium chinense comprises the following steps: mixing 1-2wt% of lycium chinense powder, 60-70wt% of flour, 0.5-1wt% of refined white sugar, 0.2-0.5wt% of refined salt, 0.05-0.1wt% of yeast, and 0.5-1wt% of cooking oil; kneading the mixture into dough; cutting the dough into the proper size, and sealing with a vinyl wrap; firstly aging the sealed dough at 0-4 deg C for 24 hours; storing the aged dough at the temperature lower than -40 deg C: and secondly aging the dough at 0-4 deg C for 12 hours.

Description

구기자를 함유한 피자도우 조성물 및 그 제조방법{Pizza dough including the fruit of Lycium chinense Miller }Pizza dough composition containing wolfberry and its manufacturing method {Pizza dough including the fruit of Lycium chinense Miller}

본 발명은 구기자를 함유한 피자도우 조성물 및 그 제조방법에 관한 것으로, 보다 상세하게는 구기자를 가루형태로 피자도우에 배합하여 상기 구기자가루로 인해 취식자의 건강에 도움을 줄 수 있고, 구기자의 단맛으로 인해 피자도우의 정백당함유량을 경감시킬 수 있는 구기자를 함유한 피자도우 조성물 및 그 제조방법에 관한 것이다.The present invention relates to a pizza dough composition containing the wolfberry and a method for producing the same, and more particularly by blending the wolfberry in the form of powder to the pizza dough to help the health of the predator due to the wolfberry powder, sweetness of the wolfberry Therefore, the present invention relates to a pizza dough composition containing goji berry which can reduce the white sugar content of the pizza dough and a method of manufacturing the same.

근래 독일 함부르크-에펜돌프대학병원 루돌프 박사팀은 패스트푸드가 혈관 내피세포 기능을 손상시킬 수 있다고 말했다. 상기 혈관 내피세포는 혈관의 확장을 조절 혈액흐름을 조절하는 기능을 하는 세포로 심혈관질환의 표지자인 이 같은 기능 손상은 고혈압 혹은 동맥경화를 초래 결국 동맥이 막혀 뇌졸중이나 심장병 위험이 높아지게 한다고 한다.Recently, Dr. Rudolf of the Hamburg-Eppendorf University Hospital in Germany said that fast food could impair vascular endothelial function. The vascular endothelial cells regulate the expansion of blood vessels and regulate blood flow. Such functional impairment, which is a marker of cardiovascular disease, leads to hypertension or arteriosclerosis, resulting in an increase in the risk of stroke or heart disease.

피자도 상기 패스트푸드에 한 종류로서, 상기와 문제점과 더불어 높은 나트륨 및 정백당의 함유량으로 건강을 해할 수 있는 문제점이 있다.Pizza is also a kind of fast food, there is a problem that can harm the health with a high sodium and white sugar content in addition to the above and problems.

상기와 같은 문제점을 해결하기 위하여 동맥경화예방효과를 가지며, 특유의 단맛으로 인해 피자도우의 정백당함유량을 줄일 수 있는 구기자가루를 피자도우에 배합한 구기자를 함유한 피자도우 조성물 및 그 제조방법을 제공하고자 한다.In order to solve the problems described above, it has an arteriosclerosis prevention effect, and provides a pizza dough composition containing a gojija blended with a pizza dough to reduce the content of white sugar per pizza due to its unique sweetness and a method for producing the same I would like to.

상기와 같은 문제점을 해결하기 위하여 본 발명에 따른 구기자를 함유한 피자도우 조성물은 구기자가루 1 내지 2중량%에 밀가루 60 내지 70중량%, 정백당 0.5 내지 1중량%, 정제염 0.2 내지 0.5중량%, 이스트 0.05 내지 0.1중량%, 식용류 0.5 내지 1중량%를 배합하여 제조하는 것을 특징으로 한다.Pizza dough composition containing the wolfberry according to the present invention to solve the above problems is 1 to 2% by weight of gojija flour 60 to 70% by weight, 0.5 to 1% by weight per white, 0.2 to 0.5% by weight tablet salt, yeast 0.05 to 0.1% by weight, 0.5 to 1% by weight of edible foods are characterized in that it is prepared by blending.

또한, 구기자를 함유한 피자도우 제조방법은 구기자가루 1 내지 2중량%에 밀가루 60 내지 70중량%, 정백당 0.5 내지 1중량%, 정제염 0.2 내지 0.5중량%, 이스트 0.05 내지 0.1중량%, 식용류 0.5 내지 1중량%를 배합하는 배합단계와 상기 배합에 의해 응고된 덩어리를 반죽하여 도우를 만드는 반죽단계와 상기 반죽된 도우를 적당한 크기로 나누어 비닐에 밀봉하는 포장단계와 상기 포장된 도우를 0 내지 4℃에서 24시간동안 숙성시키는 1차 저온숙성단계와 상기 저온숙성된 도우를 -40℃이하로 냉동시켜 보관하는 냉동보관단계와 상기 냉동보관된 도우를 0 내지 4℃에서 12시간동안 노출하는 2차 저온숙성단계를 포함하는 것을 특징으로 한다.In addition, the method for preparing pizza dough containing wolfberry is 60 to 70% by weight of flour, 0.5 to 1% by weight, 0.2 to 0.5% by weight of refined salt, 0.05 to 0.1% by weight of yeast, 0.5 to 1% by weight of goji powder. A blending step of blending 1% by weight, a kneading step of kneading the solidified mass by the blending, a packing step of dividing the kneaded dough into suitable sizes and sealing in vinyl, and the packed dough 0 to 4 ° C. The first low temperature aging step of aging for 24 hours at and the freezing storage step to freeze the low temperature matured dough below -40 ℃ and the second low temperature to expose the frozen stored dough for 12 hours at 0 ~ 4 ℃ Characterized in that it comprises a aging step.

이상 상술한 바와 같은 본 발명에 의하면, 동맥경화예방효과를 가지며, 특유의 단맛으로 인해 피자도우의 정백당함유량을 줄일 수 있는 장점이 있다.According to the present invention as described above, there is an arteriosclerosis prevention effect, and due to the unique sweetness there is an advantage that can reduce the white sugar content of the pizza dough.

본 발명에 따른 구기자를 함유한 피자도우 조성물은 구기자가루 1 내지 2중량%에 밀가루 60 내지 70중량%, 정백당 0.5 내지 1중량%, 정제염 0.2 내지 0.5중량%, 이스트 0.05 내지 0.1중량%, 식용류 0.5 내지 1중량%를 배합하여 제조하는 것을 특징으로 한다.Pizza dough composition containing wolfberry according to the present invention is 1 to 2% by weight of wolfberry powder 60 to 70% by weight, 0.5 to 1% by weight per white, refined salt 0.2 to 0.5% by weight, yeast 0.05 to 0.1% by weight, edible 0.5 To 1% by weight to prepare a mixture.

또한, 구기자를 함유한 피자도우 제조방법은 구기자가루 1 내지 2중량%에 밀가루 60 내지 70중량%, 정백당 0.5 내지 1중량%, 정제염 0.2 내지 0.5중량%, 이스트 0.05 내지 0.1중량%, 식용류 0.5 내지 1중량%를 배합하는 배합단계와 상기 배합에 의해 응고된 덩어리를 반죽하여 도우를 만드는 반죽단계와 상기 반죽된 도우를 적당한 크기로 나누어 비닐에 밀봉하는 포장단계와 상기 포장된 도우를 0 내지 4℃에서 24시간동안 숙성시키는 1차 저온숙성단계와 상기 저온숙성된 도우를 -40℃이하로 냉동시켜 보관하는 냉동보관단계와 상기 냉동보관된 도우를 0 내지 4℃에서 12시간동안 노출하는 2차 저온숙성단계를 포함하는 것을 특징으로 한다.In addition, the method for preparing pizza dough containing wolfberry is 60 to 70% by weight of flour, 0.5 to 1% by weight, 0.2 to 0.5% by weight of refined salt, 0.05 to 0.1% by weight of yeast, 0.5 to 1% by weight of goji powder. A blending step of blending 1% by weight, a kneading step of kneading the solidified mass by the blending, a packing step of dividing the kneaded dough into suitable sizes and sealing in vinyl, and the packed dough 0 to 4 ° C. The first low temperature aging step of aging for 24 hours at and the freezing storage step to freeze the low temperature matured dough below -40 ℃ and the second low temperature to expose the frozen stored dough for 12 hours at 0 ~ 4 ℃ Characterized in that it comprises a aging step.

Figure pat00001
Figure pat00001

피자는 1조각에 1일권장량의 반에 가까운 나트륨을 함유하고 있어, 보통 한끼에 2조각이상을 먹는 점을 감안하면 취식자는 피자를 통해 과량의 나트륨을 섭취할 수 있다. 이에 상기 나트륨 과다섭취로 인한 혈압의 상승과 같은 문제점을 유발할 가능성이 있기 때문에 혈압을 낮추는 효과를 가진 구기자를 첨가하여 이에 대한 예방을 하고자 한다.Pizza contains nearly half of the recommended daily amount of sodium in a slice, so eating more than two slices per meal allows eaters to consume excess sodium through pizza. Therefore, since there is a possibility of causing problems such as an increase in blood pressure due to excessive sodium intake, it is intended to prevent this by adding a gojija having an effect of lowering blood pressure.

또한, 피자는 무시할 수 없는 정백당과 많은 양의 밀가루를 함유하고 있어 취식자로 하여금 비만을 포함한 성인병을 유발시킬 수 있으며, 특히 정백당은 칼슘 섭취를 방해는 경향이 있다. 이에, 특유의 단맛을 가지고 있는 구기자를 피자도우에 첨가함으로서 상기 피자도우에 필요한 정백당의 양을 줄일 수 있으며, 혈액내 콜레스테롤 감소 등과 같은 효과와 함께 풍부한 비타민 및 미네랄을 함유한 피자를 제공할 수 있다.In addition, pizza contains negligible white sugar and a large amount of wheat flour, which can cause an eating disorder to cause adult diseases, including obesity, especially white sugar tends to interfere with calcium intake. Thus, by adding a gojija having a unique sweetness to the pizza dough can reduce the amount of white sugar required for the pizza dough, it is possible to provide a pizza containing rich vitamins and minerals with effects such as cholesterol reduction in the blood. .

상기와 같은 효과를 제공하기 위해 피자도우에 첨가하게 되는 구기자는 수확시 1차건조 된 구기자를 약한불에 볶은 후 60도 이상의 건조기에서 48시간동안 2차건조시키며, 상기 2차건조 된 구기자를 믹서기에 넣어 가루로 제조한다. 수확시 1차건조 된 구기자는 충분히 건조되지 않았기 때문에 상기 구기자가루를 만들기에 적합하지 않아 상기와 같은 공정이 필요하다.In order to provide the above effects, goji berry added to the pizza dough roasted the first dried goji berries on a low heat and then dried for 2 hours in a dryer at 60 degrees or more for 48 hours, and the second dried goji berries in a blender Put it into powder. Since the primary dried wolfberry at harvest was not sufficiently dried, it is not suitable for making the wolfberry powder, such a process is required.

상기 구기자를 가루형태로 피자도우에 첨가하는 이유는 구기자가 가지고 있는 영양성분을 효율적으로 제공하고, 피자도우를 관리함에 있어서, 액상의 구기자 추출물보다 가루형태의 구기자를 첨가함으로써 제품의 재현성을 높게 하며, 취식자로 하여금 특유의 씹는 질감을 제공할 수 있기 때문이다.The reason why the wolfberry is added to the pizza dough in powder form is to efficiently provide the nutritional ingredients of the wolfberry, and to manage the pizza dough, the reproducibility of the product is increased by adding powdered wolfberry to the liquid wolfberry extract. This is because it can give the caterers a distinctive chewing texture.

그 외에 밀가루, 정백당, 정제염, 이스트, 식용류를 피자도우에 첨가하는 것은 통상적인 것이므로 이에 대한 상세한 설명은 생략한다.In addition, the addition of flour, white sugar, refined salt, yeast, and edible products to pizza dough is conventional, and thus a detailed description thereof will be omitted.

[실시예][Example]

1. 강력분 63.76중량%, 정백당 0.64중량%, 정제염0.38중량%, 이스트0.08중량%, 구기자가루 1.28중량%, 식용류 0.72중량%, 30℃의 정제수 33.15중량%를 배합하여 섞는다.1. Add 63.76% by weight of strong powder, 0.64% by weight of white spirit, 0.38% by weight of refined salt, 0.08% by weight of yeast, 1.28% by weight of goji fruit powder, 0.72% by weight of edible oil, and 33.15% by weight of purified water at 30 ℃.

2. 상기 배합으로 인해 뭉친 덩어리를 8분간 반죽한다.2. Knead the mass due to the above formulation for 8 minutes.

3. 상기 반죽된 도우를 적당한 크기로 나누어 비닐에 밀봉한다.3. The dough is divided into appropriate sizes and sealed in vinyl.

4. 상기 포장된 도우를 0 내지 4℃에서 24시간동안 1차저온숙성시킨다.4. The packaged dough is firstly low temperature aged at 0-4 ° C. for 24 hours.

5. 상기 저온숙성된 도우를 -40℃이하로 냉동시켜 보관하는 냉동보관한다.5. The cryopreserved frozen frozen dough to be stored below -40 ℃.

6. 상기 냉동보관된 도우를 사용전에 0 내지 4℃에서 12시간동안 노출하여 2차 저온숙성을 시킨다.6. The cryopreserved dough is exposed to 0-4 ° C. for 12 hours prior to use to allow secondary low temperature aging.

상기 구기자가루를 함유한 피자도우를 만들기 위해서는 구기자가루와 혼합이 용이하도록 단백질과 글루텐이 함유되어 있는 강력분밀가루를 사용하는 것이 바람직하다. 또한, 강력분밀가루에 구기자가루를 혼합하여 반죽하면 서로간의 혼합이 잘되어 부드러운 도우 맛을 제공할 수 있다.In order to make the pizza dough containing the wolfberry powder, it is preferable to use a strong wheat flour containing protein and gluten to facilitate mixing with the wolfberry powder. In addition, when kneading powder mixed with strong powdered flour, the dough can be mixed with each other to provide a smooth dough taste.

또한, 반죽된 도우에 구기자가루가 함유됨으로서, 상기 1차저온숙성시 도우가 과발효되는 것을 방지하며, 보통도우의 냉동보관 기간이 2~3일인데 반해 구기자가루를 함유한 도우는 5~6일동안 냉동보관이 가능해지는 장점이 있다.In addition, since the dough contains goji berries, the dough is prevented from being over-fermented during the first low temperature aging, and the dough containing goji berries is 5-6, while the freezing period of ordinary dough is 2-3 days. There is an advantage that can be stored frozen during the day.

상기 냉동보관된 도우를 사용시에는 다시 0 내지 4℃에서 12시간동안 노출하여 해동과 동시에 추가적인 저온숙성을 시킴으로서 더욱 감칠맛나는 도우를 제공할 수 있다.When the frozen dough is used, it can be exposed again at 0 to 4 ° C. for 12 hours to provide additional low temperature ripening at the same time as thawing.

이상으로 본 발명의 특정한 부분을 상세히 기술하기 위해 특정한 용어들이 사용되었으나, 이는 단지 본 발명을 설명하기 위한 목적에서 사용된 것이지 의미한정이나 특허청구범위에 기재된 본 발명의 범위를 제한하기 위하여 사용된 것은 아니다. 그러므로 본 기술 분야의 통상의 지식을 가진자라면, 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 이해할 것이다. 따라서, 본 발명의 진정한 기술적 보호범위는 첨부된 특허청구범위의 기술적 사상에 의해 정해져야 할 것이다.Although specific terms have been used to describe specific parts of the present invention in detail, it is only used for the purpose of describing the present invention and is used to limit the scope of the present invention as defined in the claims or the claims. no. Therefore, those skilled in the art will understand that various modifications and equivalent other embodiments are possible from this. Therefore, the true technical protection scope of the present invention will be defined by the technical spirit of the appended claims.

Claims (2)

피자도우에 있어서,
구기자가루 1 내지 2중량%에 밀가루 60 내지 70중량%, 정백당 0.5 내지 1중량%, 정제염 0.2 내지 0.5중량%, 이스트 0.05 내지 0.1중량%, 식용류 0.5 내지 1중량%를 배합하여 제조하는 것을 특징으로 하는 구기자를 함유한 피자도우 조성물.For pizza dough,
60 to 70% by weight of flour, 0.5 to 1% by weight, refined salt 0.2 to 0.5% by weight, yeast 0.05 to 0.1% by weight, 0.5 to 1% by weight of edibles Pizza dough composition containing wolfberry. 피자도우 제조방법에 있어서,
구기자가루 1 내지 2중량%에 밀가루 60 내지 70중량%, 정백당 0.5 내지 1중량%, 정제염 0.2 내지 0.5중량%, 이스트 0.05 내지 0.1중량%, 식용류 0.5 내지 1중량%를 배합하는 배합단계;와
상기 배합에 의해 뭉친 덩어리를 반죽하여 도우를 만드는 반죽단계;와
상기 반죽된 도우를 적당한 크기로 나누어 비닐에 밀봉하는 포장단계;와
상기 포장된 도우를 0 내지 4℃에서 24시간동안 숙성시키는 1차 저온숙성단계;와
상기 저온숙성된 도우를 -40℃이하로 냉동시켜 보관하는 냉동보관단계;와
상기 냉동보관된 도우를 0 내지 4℃에서 12시간동안 노출하는 2차 저온숙성단계;를 포함하는 것을 특징으로 하는 구기자를 함유한 피자도우 제조방법.In the pizza dough manufacturing method,
60 to 70% by weight of flour, 60 to 70% by weight, 0.5 to 1% by weight per tablet, 0.2 to 0.5% by weight of refined salt, 0.05 to 0.1% by weight of yeast, 0.5 to 1% by weight of edible oil;
Kneading step of kneading the lump by the combination to make dough; And
A packing step of dividing the dough into suitable sizes and sealing in vinyl; and
First low temperature aging step of aging the packaged dough for 24 hours at 0 to 4 ℃; And
Frozen storage step of storing the frozen aged dough to below -40 ℃ frozen; And
Secondary low-temperature aging step of exposing the frozen dough stored at 0 to 4 ℃ for 12 hours; Pizza dough containing a wolfberry comprising a.
KR1020100039188A 2010-04-26 2010-04-26 Pizza dough including the fruit of Lycium chinense Miller KR101218313B1 (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101238288B1 (en) * 2012-09-18 2013-02-28 오현민 Dough for pizza and manufacturing method thereof
KR102160165B1 (en) * 2019-09-20 2020-09-25 박종현 Pizza dough containing rice and its manufacturing method
KR102321161B1 (en) * 2020-07-10 2021-11-03 주식회사 에스피씨삼립 Method of producing a dough for a bread, method of producing a bread by employing the same, and a bread produced by the same

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KR102507812B1 (en) 2020-12-14 2023-03-08 주식회사 블럭제빵소 Manufacturing method of pizza dough using konjac powder

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KR950028655A (en) * 1994-04-15 1995-11-22 손종업 Food using healthy salt
KR20040095947A (en) * 2003-04-29 2004-11-16 (주)바이오뉴트리젠 Composition comprising powder of Lycium chinense Mill's leaves or mixing powder of Lycium chinense Mill's leave and ginseng with a usage as reduction of weight
KR20110005274U (en) * 2009-11-20 2011-05-26 김진열 Rice Pizza

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101238288B1 (en) * 2012-09-18 2013-02-28 오현민 Dough for pizza and manufacturing method thereof
KR102160165B1 (en) * 2019-09-20 2020-09-25 박종현 Pizza dough containing rice and its manufacturing method
KR102321161B1 (en) * 2020-07-10 2021-11-03 주식회사 에스피씨삼립 Method of producing a dough for a bread, method of producing a bread by employing the same, and a bread produced by the same

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