KR100444646B1 - Method of baking pizza with various tastes in mosaic type - Google Patents

Method of baking pizza with various tastes in mosaic type Download PDF

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KR100444646B1
KR100444646B1 KR10-2002-0028554A KR20020028554A KR100444646B1 KR 100444646 B1 KR100444646 B1 KR 100444646B1 KR 20020028554 A KR20020028554 A KR 20020028554A KR 100444646 B1 KR100444646 B1 KR 100444646B1
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pizza
make
crust
cheese
sashimi
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KR20020044125A (en
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임형수
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임형수
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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
    • 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
    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • A21D2/34—Animal 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
    • 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
    • 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
    • A21D2/364—Nuts, e.g. cocoa
    • 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
    • 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
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Thermal Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Physics & Mathematics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

본 발명은 다양한 맛의 피자를 모자익형으로 만드는 방법에 관한 것으로 종래의 원형 피자를 사각형으로 제조하면서 피자에 부족하기 쉬운 불포화지방산 등을 첨가하고 다양한 풍미의 재료를 토핑하여 독특한 맛의 피자를 만들고, 먹기 좋도록 모자익형으로 분할(分割)하는 방법을 제공하는데 있다.The present invention relates to a method of making a pizza of various flavors into a hat-foil, and while producing a conventional round pizza in a square, adding unsaturated fatty acids or the like which are not easily lacked in the pizza and topping the ingredients of various flavors to make a pizza of a unique taste, It is to provide a method of dividing into a hat fowl so that it is easy to eat.

본 발명은 이를 위해 밀가루에 깨·잣·호두·땅콩이나 해바라기씨 등의 가루와 감미료를 섞어 반죽을 하여 피자의 기판인 크러스트를 형성하고, 발효와 전연(展延)과정을 거쳐 크러스트를 네모가 되도록 형성한 후 먹는 사람의 취향에 따라 초콜릿가루 등 독특한 식품을 치즈와 혼합하여 살포(撤布)하거나, 마늘·겨자·생강·계피가루 등의 향신료를 분쇄·혼합한 조미료를 첨가하여 피자를 만든 후 먹기 좋도록 가로·세로로 작게 스코어하고, 특히 생선회 애호가를 위하여 각각의 피자 조각 위에 고추냉이와 생선회를 얹어 생선회피자를 만들고, 고소한 맛을 원하는 사람을 위해 아몬드를 얹어 피자를 만드는 방법을 제시한다.The present invention to this end by mixing flour and sweeteners such as sesame seeds, pine nuts, walnuts, peanuts or sunflower seeds to flour to form a crust which is the substrate of the pizza, the crust is squared through fermentation and spreading process. After forming, make pizza by mixing unique foods such as chocolate powder with cheese and spreading them with cheese, or by adding seasonings such as garlic, mustard, ginger and cinnamon powder. Scoring small slices horizontally and vertically for easy eating, especially for sashimi lovers, suggests how to make sashimi pizza with horseradish and sashimi on top of each slice of pizza, and to make pizza with almonds for those who want savory taste .

이러한 제조 방법에 따라 다양한 맛의 피자를 만들고 모자익형으로 스코어 함으로써 먹기가 용이할 뿐만 아니라 청결하게 섭취할 수 있으며, 품위도 향상할 수 있고, 독특한 풍미로 식도락을 즐기는 것이 가능하다.According to such a manufacturing method, by making a pizza of various flavors and scoring with a hat-foil, it is not only easy to eat, but also can be eaten cleanly, improves the dignity, and can enjoy the gourmet with a unique flavor.

Description

독특한 맛을 내는 모자이크형 피자를 제조하는 방법{Method of baking pizza with various tastes in mosaic type}Method of baking pizza with various tastes in mosaic type

본 발명은 피자에 부족하기 쉬운 불포화지방산 함유 식품을 크러스트에 첨가하여 치즈와 육류 등에 다량 함유되어 있는 동물성 지방과 콜레스테롤의 악인(惡因)을 완화하고, 독특한 맛을 함유한 다양한 식품을 토핑에 첨가하며, 먹기에 용이하도록 피자를 모자이크형으로 분할하여 제조하는 방법에 관한 것이다.The present invention is added to the crust by adding unsaturated fatty acid-containing food to the crust to alleviate the bad fat of animal fat and cholesterol contained in cheese and meat, and add various foods containing a unique taste to the topping And it relates to a method for producing a pizza divided into mosaics for easy eating.

피자라는 식품은 이태리에서 기원한 것으로 알려진 파이(Pie)의 일종으로 미국에서 대중화하여 현재는 전 세계에 널리 전파된 식품으로서 외식이나 가정에서 특히 모든 연령층의 기호식품이 되었고, 간식이나 별식 또는 대용식으로도 활용되고 있는 식품이다. 피자의 기판을 이루는 하반부는 밀가루반죽으로 만든 크러스트로 이루어지고, 상반부는 일반적으로 토마토소스, 토마토 또는 올리브 등의 과실조각, 버섯, 양파, 피망, 소시지, 햄, 치즈, 우육 등으로 이루어진 토핑부로 구성된다. 따라서 피자의 모양은 전적으로 크러스트의 형상대로 만들어지며, 맛에 있어서는 크러스트 부분은 밀가루만으로 이루어져 있기 때문에 밋밋하고, 다양한 재료로 구성된 토핑 부분이 피자의 맛을 결정하므로, 통상 토핑재료 중 한 식품의 명칭을 피자의 명칭으로 사용하고 있다. 예컨대 토마토 대신 감자를 첨가하여 '감자피자'라고 하고 있는 예이다.Pizza is a type of pie known to originate in Italy, popularized in the United States and now widely spread around the world, and has become a favorite food for all ages, especially in eating out and at home. It is the food which is utilized. The lower half of the pizza board consists of a crust made of flour dough, and the upper half is usually made of toppings made of fruit slices such as tomato sauce, tomatoes or olives, mushrooms, onions, bell peppers, sausages, ham, cheese, beef, etc. do. Therefore, the shape of the pizza is made entirely in the shape of the crust. In taste, the crust part is made of flour only, so it is flat and the topping part composed of various ingredients determines the taste of the pizza. I use it for the name of the pizza. For example, potatoes are added instead of tomatoes to say 'potato pizza'.

피자의 기판부인 크러스트를 제조하는 방법은 크게 두 가지가 있다. 그 하나는 크러스트의 재료인 밀가루 반죽에 효모(酵母Yeast)를 소량 첨가한 반죽덩어리(Dough)를 발효시킨 후 손으로 전연(展延)하는 수제방법(手製方法, 一名 手打方法)과 효모가 첨가된 밀가루반죽을 롤러나 밀방망이(Rolling pin)로 압연(壓延)하고 둥근 팬에 담아 발효시켜서 원숙(圖熟)하는 기계적 방법이 있다.There are two main methods for producing crust, which is a substrate portion of a pizza. One is the homemade method of fermenting dough dough with small amount of yeast in flour dough, a material of crust, and then rolling it by hand and yeast. There is a mechanical method in which the added flour dough is rolled with a roller or rolling pin and put into a round pan to ferment and matured.

종래에 피자는 원형으로만 제조되었는데 피자가 원형이라고 해서 어떤 결함이 있는 것은 아니나 큰 원판 형상의 피자를 먹을 때는 선형(扇形)으로 6∼8등분으로 칼질하고 통상 손으로 잡아 뜯어 먹으므로 점성이 많은 치즈가 불결한 손에 의해 오염되기 쉬운 문제점이 있고 먹기도 불편하였다. 또한 토핑의 주재료인 치즈와 햄ㆍ소시지ㆍ우육 등의 육류에는 지방(脂肪)과 콜레스테롤이 다량 함유되어 있으며, 어떤 선출원에서는 크러스트에 계란ㆍ우유 등을 첨가하는 방법을 제시하고 있어 오히려 콜레스테롤의 해악을 증가하여 사람이 섭취하면 동맥경화로 인한 고혈압 등 순환기장애와 비만의 원인이 되었는데 이를 완화할 불포화지방산 함유 식품이 없는 결함이 있었고, 맛에 있어서도 크러스트 부분은 아무 특징도 없는 밋밋한 맛뿐이고, 토핑재료의 종류도 수종에 불과하여 비슷비슷한 맛으로 먹는 자에게 제공되고 있어 피자 애호가들도 염증을 느끼기 쉬운 상태이며, 새롭고, 독특한 맛의 피자에 대한 잠재적 요구가 존재하여 왔다. 최근 크러스트의 주연(周緣)을 따라 치즈를 말아 넣은 속칭 '치즈 크러스트 피자'는 토핑이 없는 가장자리의 크러스트의 맛을 좋게하는 반면 치즈가 증가한 만큼 콜레스테롤도 다량 증가하는 문제점이 있다.크러스트에 관한 것으로 특허 공개번호 2003-0059767호(공개일자 2003.07.10. 후출원)이 있으며 그 내용도 물, 올리브유, 우유, 소금, 이스트와 밀가루를 특정량 혼합하여 부드럽고 고소한 맛(발명의 효과)을 내는 것이 특징이라고 했으나 고소한 맛을 내는 식품은 없고, 본 발명과는 반대로 우유를 첨가 하므로서 콜레스테롤이 증가하는 문제점이 있다. 공개특허 특2002-0045590(2002.06.19.)의 "찹쌀피자 크러스트"는 크러스트에 찹쌀을 첨가하는 것이며, 공개번호 특2003-0087752(2003.11.15.)에서는 "춘장을 함유하는 피자 제조방법"이 제시되고 있으며, 공개번허 특2001-0107868(2001.12.07)에서는 "녹차를 첨가한 피자의 조리방법"이 제시되어 있고, 특허 등록번호 1004267080000(등록일2004.03.30.) "피자 크러스트 제조방법"에서는 녹차, 계란, 검정콩 가루, 옥수수 가루를 혼합 사용한 크러스트 제조방법이 등록되었고, 공개번호 특2001-0069832 (2001.07.25.) "피자의 제조방법"에서는 크러스트 숙성방법을 제시하고 있으며, 공개번호 특2002-0065768 (2002.08.14.) "양념이 가미된 피자 크러스트 피자 치즈 제조방법"은 발명의 구성에서 크러스트를 일차 굽고 다시 치즈 1000gr과 기타 토핑재료를 가열/급냉 후 다시 혼합/가열한다. (치즈 중량만 1kg이면 완성된 피자는 3kg이 넘는데 이런 피자는 이벤트용 이외에는 불존재) 이상에서 보듯 어떠한 선출원에서도 호두ㆍ잣ㆍ땅콩ㆍ깨와 같은 고소한 맛을 발현하는 피자나, 불포화지방산이 다량 함유된 식품으로 콜레스테롤을 중화시키려는 발명이 없었다. 그리고 형상에 있어서도 사각형으로 제조하는 방법을 제시한 출원도 없었다.본 발명에서 문제로 제시하고 있는 코레스테롤은 인체에 없어서는 안되는 중요한 성분이지만 콜레스테롤, 그 중에서도 저밀도지단백(Low density lipo-protein)을 많이 섭취하면 동맥경화로 인한 각종 질환, 예컨대 심근경색, 협심증, 뇌혈관 질환, 말초혈관 폐쇄 등을 발생시킬 수 있으며, 이런 물질이 혈관에 침착하는 것은 청소년기부터 시작하여 그 해악이 중년기에 나타나므로 청소년기에 콜레스테롤의 섭취를 줄이거나 섭취하더라도 이를 저감시킬 수 있는 식품을 섭취하여야 하며, 잣ㆍ호두ㆍ땅콩 등에 많이 함유된 불포화지방산(Unsaturated fatty acid)은 상기 콜레스테롤을 저하(Cholesterole-lowering) 시키는 식품이다.Conventionally, pizza is manufactured only in the form of a circle, but pizza does not have any defects because it is a circle, but when eating a large disc shaped pizza, it is cut into six to eight pieces in a linear form and is usually eaten by hand and eats a lot of viscosity. Cheese is contaminated by dirty hands and easy to eat. In addition, meats such as cheese, ham, sausages, and beef, which are the main ingredients of toppings, contain large amounts of fat and cholesterol, and some earlier sources have suggested how to add eggs and milk to the crust. Increasing human intake caused circulatory disorders and obesity, such as hypertension due to arteriosclerosis, and there was a defect that there was no food containing unsaturated fatty acids to alleviate this, and the crust part of the taste was a flat taste without any characteristics. There are only a few varieties available to eaters with similar flavors, so pizza lovers are more susceptible to inflammation, and there is a potential need for new, uniquely flavored pizzas. The cheese crust pizza, recently rolled with cheese along the edge of the crust, improves the taste of the crust on the edge without toppings, while the cholesterol increases as the cheese increases. Publication No. 2003-0059767 (published on July 10, 2003), and its content is characterized by mixing a certain amount of water, olive oil, milk, salt, yeast and flour to give a soft and savory taste (effect of invention). However, there is no food that tastes savory, and there is a problem in that cholesterol is increased by adding milk as opposed to the present invention. "Glutinous rice pizza crust" of Unexamined Patent Publication No. 2002-0045590 (2002.06.19.) Is to add glutinous rice to the crust, and in Publication No. 2003-0087752 (2003.11.15.) It is proposed in "Publication No. 2001-0107868 (July 2001.12)", "How to cook pizza with green tea" is presented. Patent registration number 1004267080000 (Registration date March 30, 2004.) "Pizza crust manufacturing method" Crust manufacturing method using a mixture of eggs, black bean flour, and corn flour has been registered. Publication No. 2001-0069832 (July 25, 2001) describes a method for ripening crust. 0065768 (2002.08.14.) "Condimented Pizza Crust Pizza Cheese Manufacturing Method" in the composition of the invention, first roasted the crust and again mixed / heated after heating / quenching the cheese 1000gr and other toppings. (1kg of cheese weighs more than 3kg of finished pizza, which is absent except for events.) As seen above, pizzas that express savory tastes such as walnuts, pine nuts, peanuts, and sesame seeds, or large amounts of unsaturated fatty acids There was no invention to neutralize cholesterol with food. In addition, there has been no application suggesting a method for producing a square in shape. Although the cholesterol which is presented as a problem in the present invention is an indispensable component in the human body, when cholesterol, especially low density lipo-protein, is consumed, Various diseases due to arteriosclerosis, such as myocardial infarction, angina pectoris, cerebrovascular disease, peripheral vascular obstruction, etc. can occur, and the deposition of these substances in the blood vessels begins in adolescence and the harm appears in the middle age. Foods that can reduce or reduce the intake should be consumed. Unsaturated fatty acids contained in pine nuts, walnuts, peanuts, etc. are foods that lower the cholesterol (Cholesterole-lowering).

따라서 본 제조 방법은 상기한 바와 같은 문제점을 해결하기 위하여 안출된것으로서, 피자 기판 부분을 이루는 크러스트는 주재료인 밀가루에 불포화지방산이 풍부한 식품과 감미료를 첨가하여 코레스테롤과 지방의 폐해를 완화하고 맛을 보강하며, 네모로 형성한 크러스트의 위에는 특수한 풍미를 가진 별미용 재료나 매콤한 맛의 조미료를 첨가하여 토핑하고, 식도락을 즐기면서 오염없이 먹을 수 있도록 피자를 작은 조각으로 스코어하며, 밥뭉치 위에 생선회를 덮어 생선초밥을 만들 듯 피자 조각과 얇게 저민 생선회를 결합하여 생선회피자를 만들거나 또는 생선회 대신 아몬드를 얹어 피자를 만드는 방법을 제공한다.Therefore, the present manufacturing method was devised to solve the problems as described above, the crust forming part of the pizza substrate is added to the flour, the main ingredient is rich in unsaturated fatty acids and sweeteners to mitigate the harmful effects of cholesterol and fat and enhance the taste On top of the crust formed into squares, toppings are added with special flavored ingredients or spicy seasonings, scored pizzas in small pieces so that they can be eaten without contamination while enjoying the gourmet, and covered sashimi on a bowl of rice. As if you're making a sushi sushi, you can combine pizza slices with thinly sliced sashimi to make sashimi pizza or topped with almonds instead of sashimi.

본 발명은 기판인 크러스트를 네모로 형성하는 것에서 비롯된다. 우선 잣ㆍ호두ㆍ깨ㆍ땅콩ㆍ해바라기씨(일명 규화자葵花子) 등 맛도 좋고 불포화지방산도 풍부한 식품을 분쇄한 가루와, 꿀ㆍ설탕이나 인공감미료 등의 조미료와 소량의 효모 등을 밀가루에 첨가하고 반죽하여 이를 발효시킨 후 네모 형으로 전연하여 크러스트를 형성한다. 또는 상기 불포화지방산이 함유된 식품과 조미료와 효모 등을 첨가한 밀가루 반죽을 발효 전에 먼저 압연하고 사각형의 팬에 담아 발효시키는 방법으로 사각의 크러스트를 만들 수도 있다.This invention originates in forming the crust which is a board | substrate square. First, add flour, crushed foods rich in taste and unsaturated fatty acids such as pine nuts, walnuts, sesame seeds, peanuts, and sunflower seeds, and seasonings such as honey, sugar, artificial sweeteners, and small amounts of yeast. After kneading, it is fermented and then rolled into a square to form a crust. Alternatively, a square crust may be prepared by rolling the dough containing the unsaturated fatty acid and seasoning and yeast into which the dough is added before fermentation.

상기와 같이 발효ㆍ전연(또는 압연)하여 기판으로 제공된 크러스트의 위에 먹는 사람(이하 식자食者라 한다.)의 취향에 따라 각종 미감의 식품을 토핑한다. 종래의 토핑 재료로서 토마토소스ㆍ버섯ㆍ피망ㆍ햄ㆍ토마토ㆍ올리브ㆍ양파ㆍ육류ㆍ소시지ㆍ햄 등(이하 일반적 토핑재료라 한다.)의 일부 또는 전부를 얇게 썰어 사용하였으나 본 발명에서의 토핑 방법은 모든 토핑 재료를 좀 더 고르게 살포하기 위하여 작은 조각으로 세분하여 크러스트의 위에 고루 살포하고 가열 조리한다.피자를 오븐 등에서 익혀 인출한 후 냉각시키면 치즈의 점성이 저하되며, 크러스트 온도가 낮아짐으로서 칼질로 분할하기가 용이하게 되므로, 반달피자 칼(Half-moon shaped pizza knife)이나 파이칼(Pastry wheel)로 가로ㆍ세로 칼질하여 바둑판 모양으로 분할함으로서 피자 제조를 완성하며, 이때 바람직한 크기는 대략 가로와 세로를 3 ∼ 4cm로 함이 적당하다. 본 발명에서는 상기와 같은 크기와 모양으로 만드는 것을 모자이크형이라 하고, 반달피자칼 등 칼을 이용하여 분할하는 것을 칼질이라 한다.As described above, the foods of various tastes are topping according to the taste of the person who eats (hereinafter referred to as a food eater) on the crust which is fermented, rolled (or rolled) and served as a substrate. As a conventional topping material, some or all of tomato sauce, mushroom, bell pepper, ham, tomato, olive, onion, meat, sausage, ham and the like (hereinafter referred to as a general topping material) are used in a thin slice, but the topping method in the present invention is used. In order to spread all the toppings more evenly, subdivid it into small pieces, spread it evenly over the crust and heat it. Cook the pizza in an oven, take it out, cool it, and then reduce the viscosity of the cheese and lower the crust temperature. Since it is easy to divide, the pizza is finished by cutting horizontally and vertically with a half-moon shaped pizza knife or pastry wheel to divide into a checkerboard shape, and the preferred size is approximately horizontal and vertical. It is suitable to make 3-4cm. In the present invention, to make the size and shape as described above is called a mosaic, and to divide using a knife such as vandal pizza knife is called a knife.

상기 토핑때 식자가 초콜릿 향미를 원할 경우 일반적 토핑 재료에 초콜릿 가루를 첨가하여 토핑하는데 치즈와 초콜릿가루를 혼합한 재료는 최후로 토핑한다. 이때 치즈와 초콜릿의 혼합비는 치즈가 50 ∼ 80％, 초콜릿이 20 ∼ 50％로 하며, 바람직하게는 2 : 1로 구성한다. 이렇게 제조된 피자(이하 초콜릿 피자라 한다.)는 점성이 약간 적어 칼질할 때에도 용이한 이점이 있으며, 특히 초콜릿을 애호하는 청소년의 취향에 부응할 수 있다.When the topping agent wants the chocolate flavor at the time of the topping, topping by adding chocolate powder to the general topping material, the ingredients mixed with cheese and chocolate powder are topping last. At this time, the mixing ratio of cheese and chocolate shall be 50 to 80% of cheese, and 20 to 50% of chocolate, and preferably it is 2: 1. Pizza prepared in this way (hereinafter referred to as chocolate pizza) has a slight viscosity, which is easy to cut even when cut, and may meet the taste of teenagers who love chocolate in particular.

다른 실시 예로서 식자가 담백하고 매콤한 맛을 원할 경우 소량의 마늘ㆍ생강ㆍ겨자 등의 향신료를 미세하게 분쇄하고 여기에 계피가루를 혼합한 조미료를 일반적인 토핑재료로 토핑한 위에 소량씩 첨가하여 가열 조리하는 방법으로서, 가열에 의하여 매운 맛을 저감시키고 마늘의 역겨운 냄새도 제거할 수 있어 매운 맛에 약한 서양인과 같은 식자를 위해서는 매우 적합한 피자를 제공할 수 있다. 또한 이와 같은 매콤한 맛의 피자는 특히 불고기를 토핑으로 사용했을 때 매우 좋은 조화를 이룬다. 마늘에 함유된 지질알리신은 항산화작용이 있는 비타민E를 생성하여 몸 안의 과산화지방생성을 방지하고 노화방지의 효능과 살균작용의 효능 등이 있으며, 마늘의 좋은 효능이 잘 알려저 있지만 역한 냄새 때문에 먹기를 꺼리는 사람에게는 이와 같은 방법으로 공급하는 것도 매우 좋다.As another example, if the taster wants a light and spicy taste, finely grind a small amount of spices such as garlic, ginger, and mustard, and add a small amount of seasoning mixed with cinnamon powder to the general topping material, and heat and cook. As a method, it is possible to reduce the pungent taste by heating and to remove the disgusting smell of garlic, thereby providing a pizza that is very suitable for the typewriters such as Westerners who are weak in the pungent taste. This spicy pizza is also a great match, especially when you use bulgogi as a topping. Lipid allicin contained in garlic produces vitamin E with antioxidant activity, preventing the formation of fat peroxide in the body, anti-aging effect and bactericidal effect. For those who are reluctant to supply in this way is also very good.

또 다른 실시예로서 식자가 음주시 안주용으로 고소한 피자를 먹고자 할 경우 일반적 토핑 재료로 피자를 만든 후 칼질로 모자이크형으로 분할된 각 조각의 위에 아몬드를 얹어 아몬드피자를 만들며, 아울러 아몬드에 많이 함유된 불포화지방산의 섭취효과도 얻는다.In another embodiment, when the drinker wants to eat a pizza savory for drinking, the pizza is made with a general topping material, and then almond pizza is made by putting almonds on top of each slice divided into mosaics with a knife. Intake effect of unsaturated fatty acids is also obtained.

또 다른 실시예로서 식자가 생선초밥처럼 피자 위에 생선회를 얹어 시원하고 새콤한 맛의 피자를 먹고 싶을 때는 일반적 토핑재료 중 육류는 제외하고 식물성 식품과 치즈로 토핑하여 피자를 구워낸 후 이를 냉각시켜 칼질로 모자이크형으로 분할된 각 조각의 위에 고추냉이 용액을 바르거나 분쇄한 고추냉이를 소량 첨가하고 얇게 저민 생선회를 얹어 생선회피자를 완성한다. 상기 매콤한 맛의 피자나 아몬드피자나 생선회피자는 성인용 안주(按酒)로서 음주자의 요구에 부응하는 효과도 있다.In another embodiment, when the food maker puts sashimi on the pizza like fish sushi, and wants to eat a pizza with a cool and sour taste, the pizza is baked by topping with vegetable foods and cheese, excluding meat, among other toppings, and then cooling it. On top of each slice divided into molds, add a little horseradish solution or add a small amount of ground horseradish and top it with thin slices of sashimi to complete the sashimi pizza. The spicy pizza, almond pizza and sashimi pizza have an effect to meet the needs of drinkers as adult snacks.

피자를 오븐 등에서 익혀 인출한 다음 냉각시키면 치즈의 점성이 저하되며, 크러스트도 온도가 낮아짐으로서 스코어하기 용이하게 되고, 반달피자칼(half-moon shaped piza knife)이나 파이칼(Pastry wheel)로 가로·세로 스코어하여 모자익 형으로 분활(分割) 함으로서 피자 제조를 완성하며, 이때 바람직한 크기는 대략 가로 x 세로가 각각 3 ∼ 4cm 가 적당하다.When the pizza is cooked and taken out of the oven and then cooled, the viscosity of the cheese decreases, and the crust also lowers the temperature, making it easier to score, and then spreading with a half-moon shaped piza knife or pastry wheel. Pizza production is completed by vertically scoring and dividing into moiety molds, where the preferred size is approximately 4 to 4 cm in width x length.

밋밋한 맛만 있던 크러스트가 감미료와 깨·견과류 등의 첨가로 달콤하고 고소하여지며, 영양 면에서도 다량 함유된 불포화지빙산이 콜레스테롤과 지방의 폐해를 감소시킬 수 있고, 식자(食者)의 요구에 부응하는 다양하고 새로운 맛의 피자를 제공할 수 있다.The crust, which has only a mild taste, is sweet and sued with the addition of sweeteners, sesame seeds, and nuts.In addition, nutritious unsaturated fatty acids can reduce the harmful effects of cholesterol and fat, and meet the needs of food eaters. To deliver a variety of new flavors of pizza.

피자는 전형적인 서양 음식인데 겨자·생강·마늘·계피가루 등 매콤한 맛의 향신료를 가미하거나 생선초밥처럼 생선회를 피자 조각에 얹어 생선회 피자를 만들어 동양적인 풍미의 식도락을 향유하고자 한다면 그 먹는 방법도 젓가락으로 집어먹을 수 있는 방법으로 함으로서 품위도 있고 진정한 식도락을 즐길 수 있으며 분위기와 맛이 어울린다. 피자를 모자익형으로 분할하는 것은 상기한 효과에 가장 적합하며, 또한 선형(扇形)의 큰 조각 피자보다는 모자익형의 작은 피자가 먹기 적당할 뿐만 아니라 오염을 피할 수 있는 이점이 있다.Pizza is a typical Western food. If you want to enjoy spiced pizzas with mustard, ginger, garlic, cinnamon powder, or sashimi like fish sushi and make sashimi pizza to enjoy an oriental flavored gourmet, you can also eat it with chopsticks. By eating it in a way that can be eaten, you can enjoy a real gourmet gourmet, and the atmosphere matches the taste. Dividing the pizza into hatfoils is most suitable for the above-described effects, and also has the advantage that a small pizza of a hatfoil is not only suitable for eating but also avoids contamination, rather than a linear large piece of pizza.

Claims (5)

하반부는 효모가 첨가된 밀가루반죽으로 이루어지는 크러스트와 상반부는 일반적 토핑재료와 치즈로 형성된 피자에 있어서,In the lower half of the crust consisting of yeast added flour dough and the upper half of a pizza formed of a general topping material and cheese, 깨ㆍ잣ㆍ호두ㆍ땅콩ㆍ해바라기씨를 분쇄한 가루와 꿀ㆍ설탕ㆍ인공감미료를 밀가루반죽에 첨가하여 크러스트를 이루고 , 이를 네모로 형성한 후 일반적 토핑재료를 세분하여 고루 포설하고 열을 가하여 피자를 만든 후 냉각시키고 피자를 모자이크형으로 칼질하여 피자를 제조하는 방법Crush the flour, honey, sugar, and artificial sweeteners with sesame seeds, pine nuts, walnuts, peanuts, and sunflower seeds to flour dough, form them into squares, form them into squares, divide the general toppings, evenly and heat the pizza. How to make pizza by making and cooling and mosaicing the pizza 제1항에 있어서,The method of claim 1, 토핑재료에 초콜릿가루를 첨가하여 피자를 제조하는 방법How to make pizza by adding chocolate powder to topping ingredients 제1항에 있어서,The method of claim 1, 겨자ㆍ생강ㆍ마늘을 분쇄하고 여기에 계피가루를 첨가하여 이들을 혼합한 조미료를 피자조각의 상부에 첨가하여 피자를 제조하는 방법How to make a pizza by grinding mustard, ginger and garlic, and adding cinnamon powder to it and adding seasonings mixed with them to the top of the pizza slice. 제1항에 있어서,The method of claim 1, 모자이크형으로 분할된 각 피자의 조각 위에 아몬드를 얹어 피자를 제조하는 방법How to make a pizza with almonds on top of each slice of pizza 제1항에 있어서,The method of claim 1, 일반적 토핑재료 중 소시지ㆍ햄ㆍ우육을 제외하고 식물성 식품과 치즈로 토핑 하여 제조한 피자를 만들어 모자이크형으로 분할한 다음 각 피자 조각에 고추냉이를 바르고 얇게 저민 생선회를 얹은 것을 특징으로 하는 피자를 제조하는 방법Pizzas prepared by topping with vegetable foods and cheese, except for sausage, ham and beef, are divided into mosaics and then sliced with slices of wasabi and topped with sliced sashimi. How to
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US4100676A (en) * 1977-04-20 1978-07-18 Ferguson Robert H Pizza cutting board
KR20010088588A (en) * 2001-08-09 2001-09-28 김주형 Manufacturing method for korean cookie coating with walnut
JP2002142661A (en) * 2000-11-14 2002-05-21 Rheon Autom Mach Co Ltd Method and apparatus for manufacturing pizza crust, and pizza crust

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4100676A (en) * 1977-04-20 1978-07-18 Ferguson Robert H Pizza cutting board
JP2002142661A (en) * 2000-11-14 2002-05-21 Rheon Autom Mach Co Ltd Method and apparatus for manufacturing pizza crust, and pizza crust
KR20010088588A (en) * 2001-08-09 2001-09-28 김주형 Manufacturing method for korean cookie coating with walnut

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