KR100634060B1 - A manufacturing process of a pizza for topping a dough edge - Google Patents
A manufacturing process of a pizza for topping a dough edge Download PDFInfo
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- KR100634060B1 KR100634060B1 KR1020040061986A KR20040061986A KR100634060B1 KR 100634060 B1 KR100634060 B1 KR 100634060B1 KR 1020040061986 A KR1020040061986 A KR 1020040061986A KR 20040061986 A KR20040061986 A KR 20040061986A KR 100634060 B1 KR100634060 B1 KR 100634060B1
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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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
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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
- 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
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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
- 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
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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
- 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
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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
- 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
- A21D2/366—Tubers, roots
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/025—Treating dough with gases
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- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
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- Health & Medical Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
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Abstract
본 발명은 피자빵 가장자리에 토핑물이 적용된 피자 제조방법에 관한 것으로, 이 피자 제조방법은 우선 반죽된 피자빵(1)을 얇게 눌려지게 하여 일정 사이즈에 맞게 원형으로 성형하고, 상기 피자빵(1)의 가장자리부를 따라 서류와 야채로 이루어진 토핑물(2)을 1.5cm-2cm 두께의 원형으로 도포하며, 상기 토핑물(2)을 피자빵(1)의 가장자리부로 덮어주면서 피자빵(1)을 피자팬의 크기에 맞게 원형으로 성형하고, 이렇게 성형된 피자빵(1)을 피자팬에 넣어 그 가장자리부의 틈새가 없게 성형하며, 상기 토핑물(2)이 담겨진 피자빵(1)의 가장자리부에 손상이 안가도록 에어롤러를 이용하여 피자빵(1) 내부의 기포를 제거한 후, 상기 피자빵(1) 상부에 피자 소스를 도포함과 더불어 그 위에 각종 재료로 토핑을 친 다음 오븐에서 구워내는 것으로서, 피자빵의 가장자리에 고구마, 감자, 단호박 등이 들어가게 되어 소비자의 다양한 기호를 충족시킬 수 있고, 식이섬유가 많이 들어있는 토핑물을 통해 소화능력이 떨어지는 사람과 다이어트를 하는 소비자에게도 어필함으로서 피자의 구매력을 촉진시킬 수 있으며, 서구적 음식인 피자를 한국적인 음식의 발전적인 개선과 새로운 한국형 건강 편의식으로 소비자에게 어필할 수 있는 것이다.The present invention relates to a pizza manufacturing method to which a topping is applied to the edge of the pizza bread, this pizza manufacturing method is first pressed to thinly kneaded pizza bread (1) molded in a circular shape to a predetermined size, the pizza bread (1 A topping (2) consisting of papers and vegetables is applied in a circular shape 1.5 cm-2 cm thick along the edge of the), and the pizza bread (1) is covered with the topping (2) covering the edge of the pizza bread (1). Shaped in a circular shape to fit the size of the pizza pan, and put the molded pizza bread (1) in the pizza pan so that there is no gap in the edge portion, the edge portion of the pizza bread (1) containing the toppings (2) Remove air bubbles inside the pizza bread (1) using an air roller to prevent damage, and then topping the pizza bread with the various ingredients on top of the pizza bread (1) and baking them in an oven. Edge of pizza bread Sweet potatoes, potatoes, sweet pumpkin, etc. can be entered to satisfy various tastes of consumers, and it can promote the purchasing power of pizza by appealing to people with low digestibility and dieting through toppings containing a lot of dietary fiber. In other words, the western food pizza can appeal to consumers with the improvement of Korean food and the new Korean health convenience food.
피자빵, 가장자리, 토핑물, 피자Pizza Bread, Edge, Toppings, Pizza
Description
도 1은 본 발명에 따른 피자 제조공정을 나타낸 흐름도,1 is a flow chart showing a pizza manufacturing process according to the present invention,
도 2는 본 발명에 따라 피자빵 가장자리에 토핑물이 적용된 상태를 나타낸 사시도,2 is a perspective view showing a state in which toppings are applied to the edge of the pizza bread according to the present invention;
도 3은 도 2의 토핑물이 피자빵 가장자리에 밀봉된 상태를 나타낸 분리사시도이다.3 is an exploded perspective view showing a state in which the topping of FIG. 2 is sealed at the edge of the pizza bread.
* 도면의 주요 부분에 대한 부호의 설명 *Explanation of symbols on the main parts of the drawings
1 : 피자빵 2 : 토핑물1: pizza bread 2: toppings
본 발명은 피자 제조방법에 관한 것으로, 특히 피자빵의 가장자리에 고구마, 감자, 단호박 등으로 이루어진 토핑물을 적용함으로써 소비자의 다양한 취향을 만족시킴과 더불어 소비자의 건강증진 및 다이어트에 도움을 줄 수 있도록 한 피자빵 가장자리에 토핑물이 적용된 피자 제조방법에 관한 것이다.The present invention relates to a pizza manufacturing method, in particular to satisfy the various tastes of consumers by applying toppings consisting of sweet potatoes, potatoes, sweet pumpkin, etc. on the edge of the pizza bread to help consumers health promotion and diet It relates to a pizza manufacturing method applied toppings on the edge of one pizza bread.
일반적으로 피자는 이탈리아를 발상지로하여 밀가루를 주원료로한 피자빵에 토마토소스와 치즈 등의 토핑(topping)을 첨가하여 구워낸 요리로서, 근래에 들어 남녀노소 모두가 즐길 수 있는 간식이나 식사대용의 음식으로 자리잡고 있는 실정이다.In general, pizza is a dish made from Italy, the main ingredient of which is toasted pizza bread with toppings such as tomato sauce and cheese, and is a snack or substitute for meals for all ages. The situation is located as.
즉, 상기 피자는 주재료와 부재료 및 소스로 이루어지는 것을 기본으로 하면서 부재료인 토핑재료의 다양화와 소스의 다양화에 따라 많은 종류의 피자가 제조되고 있으며, 상기 피자의 제조방법은 보통 주재료의 배합, 부재료의 배합, 소스의 조성물을 만들어 상기 재료들을 조리기에 넣어 가열하고 구워내는 것이다.That is, the pizza is made of a main material, a subsidiary material and a sauce, and many kinds of pizzas are manufactured according to the diversification of the topping material as a subsidiary material and the diversification of the source. The formulation of the subsidiary materials, the composition of the sauce is made and the ingredients are put into a cooker to heat and bake.
그러므로, 상기 피자의 일반적인 제조공정은 먼저, 피자빵으로서 밀가루, 물, 생이스트, 설탕, 소금, 우유 및 버터 등을 사용하여 적당히 배합 반죽한 다음 이를 약 150ｇ 정도씩 잘라서 얇게 눌려지게 하여 피자 망 위에 올려 놓은 다음, 잘게 다진 토마토, 마늘찹, 향신유 및 소금 등을 주성분으로 하는 피자 소스를 상기 반죽된 피자빵상에 바른 다음 골고루 섞어 주게 되는 것이다.Therefore, the general manufacturing process of the pizza, first, as a pizza bread using flour, water, raw yeast, sugar, salt, milk, butter, etc., and then blended appropriately, cut about 150g of thinly pressed thin pizza on the pizza net After placing, the pizza sauce containing the finely chopped tomatoes, garlic chops, spices and salt is applied on the kneaded pizza bread and mixed evenly.
그 다음 상기 피자 소스 위에 치즈, 햄, 양파, 양송이, 올리브, 피망, 칠리, 케이터, 소세지 및, 잘게 다져진 고기 등을 친 후, 그 위에 다시 피자 토핑하여 피자를 굽게 되는 것인 바, 이러한 피자의 독특한 맛은 주로 배합 재료, 반죽, 배합량에 따라 결정되며 또한 굽는 과정에 있어서도 그 맛을 고유하게 하는 것이다.The pizza sauce is then topped with cheese, ham, onions, mushrooms, olives, bell peppers, chili, caters, sausages, and minced meat, and then pizza toppings are baked on the pizza bars. The unique taste of is mainly determined by the ingredients, the dough and the blending amount and also makes the taste unique in the baking process.
그리고, 상기의 원료로 반죽된 피자빵은 통상 피자오븐에서 300℃ 온도로 수분간 굽혀져 완성되는 것이다.And, the pizza bread kneaded with the above raw material is usually completed by bending for several minutes at a temperature of 300 ℃ in a pizza oven.
그런데, 상기와 같이 제조되는 피자의 경우 칼로리가 높은 서구형 음식이기 때문에 다이어트를 원하는 소비자에게는 기피될 수 있는 문제가 있고, 또한 현재 시중에 판매되고 있는 피자의 경우 다양함을 원하는 소비자의 기호를 만족시키기 어려운 실정이며, 서구형 음식인 피자를 한국인의 기호에 맞도록 유도하는데 미흡함이 있었다.However, the pizza produced as described above has a problem that can be avoided by consumers who want a diet because it is a western type of high calorie food, and also satisfies the taste of consumers who want a variety of pizza currently on the market. The situation was difficult to make, and there was a lack of inducing Western food pizzas to suit Korean tastes.
이에 본 발명은 상기한 바의 제반 사정을 감안하여 안출된 것으로, 피자빵의 가장자리에 고구마, 감자, 단호박 등으로 이루어진 토핑물을 적용함으로써 소비자의 다양한 취향을 만족시킴과 더불어 소비자의 건강증진 및 다이어트에 도움을 줄 수 있도록 한 피자빵 가장자리에 토핑물이 적용된 피자 제조방법을 제공함에 그 목적이 있는 것이다.Accordingly, the present invention has been made in view of the above-described circumstances, and satisfies various tastes of consumers by applying toppings made of sweet potato, potatoes, sweet pumpkin, etc. to the edge of the pizza bread, and improves the health and diet of the consumers. The object of the present invention is to provide a pizza manufacturing method to which the topping is applied to the edge of the pizza bread to help.
상기한 바의 목적을 달성하기 위한 본 발명은, 반죽된 피자빵을 얇게 눌려지게 하여 일정 사이즈에 맞게 원형으로 성형하고, 상기 피자빵의 가장자리부를 따라 서류와 야채로 이루어진 토핑물을 1.5cm-2cm 두께의 원형으로 도포하며, 상기 토핑물을 피자빵의 가장자리부로 덮어주면서 피자빵을 피자팬의 크기에 맞게 원형으로 성형하고, 이렇게 성형된 피자빵을 피자팬에 넣어 그 가장자리부의 틈새가 없게 성형하며, 상기 토핑물이 담겨진 피자빵의 가장자리부에 손상이 안가도록 에어롤러를 이용하여 피자빵 내부의 기포를 제거한 후, 상기 피자빵 상부에 피자 소스를 도포함과 더불어 그 위에 각종 재료로 토핑을 친 다음 오븐에서 구워내는 것이다.The present invention for achieving the object of the bar, the dough pizza bread is pressed thinly to form a circular shape to a certain size, the toppings made of paper and vegetables along the edge of the pizza bread 1.5cm-2cm It is applied in a round shape of thickness, covering the toppings with the edges of the pizza bread, and forming the pizza bread in a circle to fit the size of the pizza pan, and putting the thus formed pizza bread into the pizza pan without forming any gaps at the edges thereof. After removing the air bubbles inside the pizza bread by using an air roller to prevent damage to the edges of the pizza bread containing the toppings, the pizza sauce is coated on top of the pizza bread and toppings are made with various ingredients thereon. Then bake in the oven.
그리고, 상기 토핑물이 고구마, 감자, 단호박 중 어느 하나를 선택하여 이를 주재료로 제조되는 것을 특징으로 하는 것이다.In addition, the topping is characterized in that any one selected from sweet potatoes, potatoes and sweet pumpkin is produced as a main material.
또한, 상기 토핑물을 고구마로 제조할 때 고구마를 삶아 분쇄 및 냉각하여 고형분의 스위트콘과 혼합하고, 이렇게 혼합된 고구마에 마요네즈, 액상과당, 백설탕 및 홍화옐로우(천연색소)를 넣고 혼합하여 가열처리한 후 냉각하도록 된 것이다.In addition, when the topping is made into sweet potatoes, the sweet potatoes are boiled, pulverized and cooled, mixed with sweet corn of solid content, and then mixed with sweet potatoes, mayonnaise, liquid fructose, white sugar and safflower yellow (natural dyes), and heat treated. After that it was to cool.
따라서, 상기와 같이 피자빵의 가장자리에 고구마, 감자, 단호박 등이 들어가게 되어 소비자의 다양한 기호를 충족시킬 수 있고, 식이섬유가 많이 들어있는 토핑물을 통해 소화능력이 떨어지는 사람과 다이어트를 하는 소비자에게도 어필함으로서 피자의 구매력을 촉진시킬 수 있으며, 서구적 음식인 피자를 한국적인 음식의 발전적인 개선과 새로운 한국형 건강 편의식으로 소비자에게 어필할 수 있는 것이다.Therefore, sweet potatoes, potatoes, sweet pumpkin, etc. are placed on the edge of the pizza bread as described above to meet various tastes of consumers, and even those who have low digestibility through dietary toppings containing a lot of dietary fiber and consumers who are on a diet. Appeal can promote the purchasing power of pizza, and appeal to consumers with the improvement of Korean food and the new Korean health convenience food.
이하 본 발명을 첨부된 예시도면을 참조하여 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 피자 제조공정을 도시한 흐름도이고, 도 2는 본 발명에 따라 피자빵 가장자리에 토핑물이 적용된 상태를 도시한 사시도이며, 도 3은 도 2의 토핑물이 피자빵 가장자리에 밀봉된 상태를 도시한 분리사시도로서, 피자빵(1) 가장자리에 토핑물(2)이 적용된 피자 제조방법은 우선 반죽된 피자빵(1)을 얇게 눌려지게 하여 일정 사이즈에 맞게 원형으로 성형하고, 상기 피자빵(1)의 가장자리부를 따라 서류와 야채로 이루어진 토핑물(2)을 1.5cm-2cm 두께의 원형으로 도포하며, 상기 토핑물(2)을 피자빵(1)의 가장자리부로 덮어주면서 피자빵(1)을 피자팬의 크기에 맞게 원형으로 성형하고, 이렇게 성형된 피자빵(1)을 피자팬에 넣어 그 가장자리부의 틈새가 없게 성형하며, 상기 토핑물(2)이 담겨진 피자빵(1)의 가장자리 부에 손상이 안가도록 에어롤러를 이용하여 피자빵(1) 내부의 기포를 제거한 후, 상기 피자빵(1) 상부에 피자 소스를 도포함과 더불어 그 위에 각종 재료로 토핑을 친 다음 오븐에서 구워내는 것이다.1 is a flowchart illustrating a pizza manufacturing process according to the present invention, Figure 2 is a perspective view showing a state in which toppings are applied to the edge of the pizza bread according to the present invention, Figure 3 is a topping of the pizza bread edge of Figure 2 As a separated perspective view showing a sealed state in the pizza manufacturing method, the toppings (2) applied to the edge of the pizza bread (1) first to make the dough dough (1) thinly pressed to form a circular shape to a certain size Applying toppings (2) consisting of paper and vegetables along the edges of the pizza bread (1) in a circular shape of 1.5 cm-2 cm thick, while covering the toppings (2) with the edge of the pizza bread (1) The pizza bread (1) is molded in a circular shape to fit the size of the pizza pan, and the pizza bread (1) thus formed is put into a pizza pan and molded so that there is no gap at the edge thereof, and the pizza bread containing the toppings (2) ( 1) Air to prevent damage to the edge of After using the multiple removal of the bubbles within the pizza dough (1), is that the pizza dough (1) pro-baked in a topping to any material thereon, with the coating also the pizza sauce on top and then oven.
여기서, 상기의 과정을 거쳐 제조되는 피자의 경우 그 가장자리에 고구마, 감자, 단호박 등을 가공하여 만들어진 토핑물(2)을 기호에 따라 선택하여 피자빵(1)의 가장자리에 도포한 후, 상기 피자빵(1)의 가장자리부를 봉하여 피자를 제조함으로써 피자 가장자리부위의 특징을 살린 것이다.Here, in the case of the pizza produced through the above process, toppings (2) made by processing sweet potatoes, potatoes, sweet pumpkin, etc. on the edges of the pizza bread (1) is selected according to the preference, and then the pizza By making the pizza by sealing the edge of the bread (1) is utilizing the characteristics of the pizza edge.
즉, 도 1을 통해 상기 피자의 제조방법을 보다 구체적으로 설명하면 다음과 같다.That is, the method of manufacturing the pizza in more detail with reference to Figure 1 as follows.
피자빵 성형단계; 반죽된 피자빵(1)을 얇게 눌려지게 하여 일정 사이즈에 맞게 원형으로 성형하는 것이다.Pizza bread forming step; By kneading the pizza bread (1) to be pressed thinly to be molded in a circular shape to a certain size.
토핑물 도포단계; 도 2에 도시된 바와 같이 상기 피자빵(1)의 가장자리부를 따라 서류와 야채로 이루어진 토핑물(2)을 1.5cm-2cm 두께의 원형으로 도포하는 것으로서, 상기 토핑물(2)을 고구마로 제조할 경우 고구마를 삶아 분쇄 및 냉각하여 고형분의 스위트콘과 혼합하고, 이렇게 혼합된 고구마에 마요네즈, 액상과당, 백설탕 및 홍화옐로우(천연색소)를 넣고 혼합하여 가열처리한 후 냉각하며, 상기 토핑물(2)을 냉장유통 및 냉장사용하는 것이다.Topping material application step; As shown in Figure 2 by applying a topping (2) consisting of documents and vegetables along the edge of the pizza bread (1) in a circle of 1.5cm-2cm thick, the topping (2) is made of sweet potatoes If so, boil the sweet potatoes, pulverize and cool them, and mix them with the sweet corn of the solid content.The sweet potatoes are mixed with mayonnaise, liquid fructose, white sugar and safflower yellow (natural colors), mixed with heat, cooled, and cooled. 2) refrigeration distribution and refrigeration use.
피자빵 가장자리 성형단계; 도 3에 도시된 바와 같이 상기 토핑물(2)을 피자빵(1)의 가장자리부로 덮어주면서 피자빵(1)을 피자팬의 크기에 맞게 원형으로 성형하고, 이렇게 성형된 피자빵(1)을 피자팬에 넣어 그 가장자리부의 틈새가 없게 성형하는 것이다.Pizza bread edge forming step; As shown in Figure 3 while covering the topping (2) to the edge of the pizza bread (1) while forming the pizza bread (1) in a circular shape to fit the size of the pizza pan, and thus shaped pizza bread (1) It is put in a pizza pan and molded without gaps at its edges.
피자빵 기포 제거단계; 상기 토핑물(2)이 담겨진 피자빵(1)의 가장자리부에 손상이 안가도록 에어롤러를 이용하여 피자빵(1) 내부의 기포를 제거하는 것이다.Pizza bread bubble removing step; The air bubbles are removed from the inside of the
피자 소스 도포단계 및 토핑단계; 상기 피자빵(1) 상부에 피자 소스를 도포함과 더불어 그 위에 각종 재료로 토핑을 치는 것이다.Pizza sauce application step and topping step; In addition to the pizza sauce on top of the pizza bread (1) is topping the toppings with various ingredients thereon.
마무리; 상기와 같이 제조된 피자를 오븐에서 구워내는 것이다.Wrap-up; The pizza prepared as described above is baked in an oven.
그러므로, 상기의 과정을 거쳐 제조되는 피자의 경우 상기 피자빵(1)의 가장자리에 고구마, 감자, 단호박 등으로 만들어진 토핑물(2)을 적용시켜 기존의 피자와는 달리 가장자리부에 특징이 있는 독특한 피자인 것이다.Therefore, in the case of the pizza produced through the above process by applying a topping (2) made of sweet potatoes, potatoes, sweet pumpkin, etc. to the edge of the pizza bread (1), unlike the conventional pizza has a distinctive characteristic of the edge It is a pizza.
따라서, 피자빵(1)의 가장자리에 서류와 야채 등을 이용한 토핑물(2)을 도포하여 피자를 제조함으로써 보다 독특한 피자를 개발할 수 있게 되어 소비자의 다양한 기호를 충족시킬 수 있는 것이다.Therefore, by applying a topping (2) using papers and vegetables on the edge of the pizza bread (1) to produce a pizza it is possible to develop a more unique pizza to meet a variety of consumer preferences.
이상에서 설명한 바와 같이 본 발명에 따른 피자빵 가장자리에 토핑물이 적용된 피자 제조방법에 의하면, 피자빵의 가장자리에 고구마, 감자, 단호박 등이 들어가게 되어 소비자의 다양한 기호를 충족시킬 수 있고, 식이섬유가 많이 들어있는 토핑물을 통해 소화능력이 떨어지는 사람과 다이어트를 하는 소비자에게도 어필함으로서 피자의 구매력을 촉진시킬 수 있으며, 서구적 음식인 피자를 한국적인 음식의 발전적인 개선과 새로운 한국형 건강 편의식으로 소비자에게 어필할 수 있는 효과가 있는 것이다.As described above, according to the pizza manufacturing method to which the toppings are applied to the edges of the pizza bread according to the present invention, sweet potatoes, potatoes, pumpkins, etc. enter the edges of the pizza bread to satisfy various preferences of consumers. It can promote the purchasing power of pizza by appealing to people with low digestive power and diet through the toppings that contain a lot of toppings. It is effective to appeal to.
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