KR101197206B1 - functional well-being G-aminobutyric acid pizza dough and manufacture method thereof and well-being pizza - Google Patents

Abstract

The present invention relates to a functional pizza dough enhanced with gamma-aminobutyl and a pizza using the same, and more particularly, a functional well-being pizza dough containing a large amount of natural functional gamma-aminobutyl capable of exhibiting the function of health promotion. Regarding the well-being pizza used, the functional wellness pizza is a pizza that is differentiated from conventional pizzas that do not consider the health of consumers, and when ingested by the elderly and the elderly, helps blood circulation, improves liver function, and recovers fatigue as well. There is an advantage that can provide the usefulness of health promotion by exerting such functions as prevention of heart disease and anti-cancer, will contribute to the popularization of pizza.

Description

Functional pizza dough enhanced with gamma-aminobutyl and well-being pizza using the same

The present invention relates to a functional pizza dough enhanced with gamma-aminobutyl and well-being pizza using the same.

In general, pizza (pizza) is a mixture of flour, yeast, milk and a number of additives kneaded and aged to make a pizza dough (pizza dough), spread the cheese dough, vegetables, grilled meat, sauces or other ingredients It is a food made by baking in an oven after putting on top.

These pizzas are easy to eat with recent changes in diet, and because they contain enough calories are also being used as a substitute for eating.

However, pizza dough, which is a raw material for making pizza and pizza, is a food that can cause obesity or adult diseases due to high calorie content due to cheese or milk. To be well-being (well-being) and the food can be contrary to the food, health foods and favorite foods are still pointed out a lot of problems that are still insufficient.

In addition, the existing pizza and pizza dough has a problem that the digestion absorption is poorly digested foods, there is a lack of nutrients to replace meals and also many factors that help our physical activities.

The present invention has been made in view of the above problems, and the present inventors have economically obtained natural functional gamma-aminobutyl (γ-aminobutyric acid, GABA) to contain a large amount of fiber in grains and our body. To develop a well-being food to be able to evenly supply a number of nutrients required for the activity and completed the present invention.

The purpose of the present invention is to provide a large amount of fiber in grains and to provide a large number of nutrients necessary for our physical activity and to provide a natural functional gamma-aminobutyl (γ-aminobutyric acid, GABA) To provide a functional well-being pizza dough containing a large amount, a method for producing the same and a well-being pizza using the same.

Hereinafter, a manufacturing method of the present invention will be described in detail with reference to the accompanying drawings. The drawings introduced below are provided as examples and may be exaggerated in order to sufficiently convey the spirit of the present invention to those skilled in the art.

Hereinafter, the technical and scientific terms used herein will be understood by those skilled in the art without departing from the scope of the present invention. Descriptions of known functions and configurations that may be unnecessarily blurred are omitted.

The present invention provides a functional pizza dough enhanced with gamma-aminobutyl and a well-being pizza using the same.

Gamma-aminobutyl-enhanced functional pizza dough of the present invention is characterized by consisting of a mixture of flour, refined salt, white sugar and instant yeast, grains and nuts mixed powder, soybean powder, green tea powder, whey powder and soybean oil.

More specifically, the pizza dough of the present invention is 0.5 to 2.0 parts by weight of refined salt, 2.0 to 4.0 parts by weight per white sugar, 0.5 to 1.5 parts by weight of instant yeast, 2.5 to 5.5 parts by weight of mixed powder of cereals and nuts, Soybean powder 0.5 to 2.0 parts by weight, green tea powder 0.1 to 1.0 parts by weight, whey powder 0.5 to 2.0 parts by weight and soybean oil 2.0 to 5.0 parts by weight.

In addition, the pizza dough of the present invention contains a large amount of grain fiber in the pizza dough, as well as a natural soybean and green tea, as well as a natural functional gamma-aminobutyl (γ-) obtained economically in large quantities from soybean and green tea. aminobutyric acid (GABA).

The soybean is characterized in that the soybean immersed in water of 10 to 40 ℃ and -40 to 0 ℃ frozen soaked at a temperature, thawed at a temperature of 10 to 40 ℃, green tea leaves -1 to- After freezing treatment at 20 ° C it is characterized by being sequentially squeezed to a temperature of 250 to 320 ° C, 150 to 180 ° C, 110 to 130 ° C, 90 to 100 ° C.

Hereinafter, the present invention will be described in detail.

The present invention

1) mixing refined salt, white sugar and instant yeast in flour to prepare a dough by adding green tea leachate, and fermenting the green tea ingredients to be absorbed into the dough;

2) preparing a powder mixture by mixing a mixed powder of cereals and nuts, soybean powder, green tea powder, whey powder and soybean oil;

3) preparing a mixed dough by adding the powder mixture of step 2) to the fermented dough;

4) dividing the mixture dough and sealing the package after rapid freezing for 3 to 5 hours in the condition of -50 ℃ to -40 ℃:

It provides a method for producing a well-being functional pizza dough comprising a. Please refer to Fig.

In the present invention, the powder mixture may further include wheat gluten as a protein source and lecithin as a nutrient.

The flour is used for baking for the dough state of the pizza dough as a basic material for the pizza dough, and the instant yeast can be directly mixed with the flour by applying granules having good dispersibility, which is uniform quality. It provides strong fermentation power and gives good flavor and also provides stability when making pizza.

The white sugar provides a sweet taste as a sugary material, and the refined salt is a seasoning to match the taste.

In step 1), 0.5 to 2.0 parts by weight of refined salt, 2.0 to 4.0 parts by weight, and 0.5 to 1.5 parts by weight of instant yeast are mixed with wheat flour, and then green tea leachate is added to prepare a dough. Fermented by absorption into the dough.

The green tea leachate is water that boiled at 100 ° C. or more and cooled to about 70 to 80 ° C., and then put about 100 g of green tea hay to 500 g of the chilled water and boil it for about 40 to 50 minutes.

As a specific example, the mixture of wheat flour and refined salt, white sugar and instant yeast is added to the green tea leach solution and fermented for about 50 minutes to infiltrate green tea ingredients into flour, and secondly, green tea powder is prepared as a powder mixture solution and kneaded together.

In the present invention, the green tea is selected to remove the quality tea leaves and remove the foreign substances put the green tea leaves in a hot sauce pan so that the water is slightly blown away step, and the green tea leaves that finished the steaming step to destroy the coating film of the leaves In the green tea manufacturing method to make a rubbing step to put on the palm and to dry with both hands, and the repetition step and the rubbing step several times; It characterized in that it comprises the step of freezing before the teat step of roasting and rubbing the green tea leaves.

Preferably, the green tea leaves are freeze-treated at -1 to -20 ° C, and then sequentially squeezed to a temperature of 250 to 320 ° C, 150 to 180 ° C, 110 to 130 ° C, and 90 to 100 ° C. Preferably, the frozen tea leaves contain an active ingredient such as catechin and gamma-aminobutyl.

The green tea of the present invention increases the gamma-aminobutyric acid content in the green tea leaves while preliminarily destroying the cells of the tea leaves as it is frozen, and can produce green tea that can be easily leached by catechin or polyphenol components, which are the active ingredients of green tea. In addition, the use of this feature has the advantage of producing a pizza dough containing natural functional gamma-aminobutyl (γ-aminobutyric acid, GABA) obtained economically large amount while strengthening the active ingredient.

In the present invention, step 3) is to prepare a dough by adding 5 to 20 parts by weight of the powder mixture of step 2) based on 100 parts by weight of flour, the powder mixture is based on 100 parts by weight of the mixed powder of cereals and nuts 5 to 90 parts by weight of soybean powder, 1 to 50 parts by weight of green tea powder, 5 to 90 parts by weight of whey powder and 30 to 250 parts by weight of soybean oil.

The mixed powder of cereals and nuts may be composed of a mixed powder of rye and crude cereals and nuts of sunflower seeds and flax seeds.

More specifically, the grains are washed with clean water and then placed on a sieve for about 1 hour to remove water, pulverized in a mill with nuts, and grains are prepared using a sieve of 160 to 240 mesh.

When the particle size is less than 160 mesh, the grains are coarse to increase the hardness of the bread, and when the particle size exceeds 240 mesh, the grains are so fine that the taste is rather deteriorated. Therefore, the grain size of the grain powder is particularly preferably 200 mesh.

If it is a powder of grains and nuts having the above-described particle size, the grinding method is not particularly limited. Therefore, the mill can use stamp mills, roll mills, air mills, hammer mills, pin mills, and the like.

The mixing ratio of the grains and nuts is not particularly limited, and may be mixed with powders of powdered grains and powders of nuts, respectively.

It can be replaced with one or more grains or mixtures thereof selected from the group of grains to enrich the nutrition and increase the utilization of our agricultural products.

In the present invention, the soybean is soaked in water of 10 to 40 ℃, -40 to 0 ℃ after freezing treatment at a temperature, characterized in that the soybean treated by thawing at a temperature of 10 to 40 ℃, the water is green tea It is characterized in that the leaching solution.

The water to be immersed is a green tea leachate, the immersion may be carried out for more than 5 hours, preferably 6 hours to 14 hours, the amount of green tea leachate is added can be used about 10 times the weight of soybean. The immersion temperature is preferably 10 ° C. or higher, and preferably 10 to 40 ° C. The content of gamma-aminobutyl in soybean is increased as the immersion temperature increases, so that the content of gamma-aminobutyl is increased at a temperature of 30 to 40 ° C., but it is 10 to 25 in consideration of production unit price and gamma-aminobutyl content. It can be immersed at 10 degreeC, conveniently 10-15 degreeC.

The next step is to remove the water from the soybeans immersed in the green tea leachate and freeze it at sub-zero temperature, the freezing temperature is possible below 0 ℃, preferably -40 to 0 ℃, more preferably -32 to -5 ° C, most preferably -32 to -19 ° C. In addition, the freezing time is 6 hours or more, preferably 6 to 24 hours, more preferably 12 to 24 hours, most preferably 18 to 24 hours.

As a next step, frozen soybeans can finally be thawed at 0 ° C. or higher, preferably 10 to 40 ° C., more preferably 15 to 35 ° C., most preferably 20 to 30 ° C., and the lower the freezing temperature The longer the thawing time, the higher the amount of gamma-aminobutyl soybean, and this feature enhances the active ingredient and contains large amounts of naturally-occurring functional gamma-aminobutyl (γ-aminobutyric acid (GABA)). There is an advantage to prepare a pizza dough.

In the present invention, the soybean oil is a liquid material and has a cross-linking effect for bonding between the dough and the composition, and to save the taste, and contains a fatty acid required for the human body called vitamin F, the whey powder is low fat or As it is fat-free, it increases the flavor of the product and keeps moisture, which slows down the change of food, increases the shelf life, softens and shortens the baking time.

In the present invention, the step of 4) comprises the step of dividing the mixed dough to seal the packaging after rapid freezing for 3-5 hours at -50 ℃ to -40 ℃ conditions.

Rapidly freezing the divided dough for 3 to 5 hours at -50 ° C to -40 ° C after sealing packaging is a completely frozen state in which the outer and inner parts of the dough are completely hardened, and various useful ingredients contained in the pizza dough Not only to maintain the fragrance but also to allow the microcells in the dough to shrink and cool and then thaw at room temperature to allow the fermentation to proceed.

The pizza dough of the present invention is a well-being functional pizza dough, characterized in that the functional pizza dough with enhanced gamma-aminobutyl.

The present invention provides a functional pizza enhanced with well-being gamma-aminobutyl (γ-aminobutyric acid, GABA), which is prepared using a well-being functional pizza dough prepared by the method of preparing the pizza dough.

In the present invention, the well-being gamma-aminobutyl-enhanced functional pizza is formed by baking the well-being functional pizza dough and then topping pizza sauce, cheese, and other ingredients onto the shell in a frying pan or oven. It goes through the steps.

Well-being functional pizza dough according to the present invention and a method for manufacturing the same have been described with reference to the specific embodiments as described above, various modifications and variations can be made within the similar category of the present invention by those skilled in the art. This may be attributed to the present invention.

Functional well-being pizza prepared using the pizza dough of the present invention contains not only a large amount of fiber of various grains and a large number of nutrients required for our physical activity, but also a gamma-aminobutyl-enhanced powder mixture liquid that can exert the function of health promotion. It is added to the complex synergy of the ingredients of each of the ingredients in children's ingestion is well digested, containing fiber to prevent obesity, atopic dermatitis, such as skin disease treatment effect, not only to promote the growth and concentration of the brain, strengthening concentration And there is an advantage that can exhibit the functionality to enhance the body immune power.

In addition, the functional well-being pizza manufactured using the pizza dough of the present invention is a pizza that is differentiated from conventional pizzas that do not consider the health of consumers, and when ingested in the elderly and the elderly, helps blood circulation and improves liver function. As well as fatigue recovery, there is an advantage that can provide usefulness of health promotion by exerting such functions as prevention of heart disease and anti-cancer, which will contribute to the popularization of pizza.

1 is a diagram schematically illustrating a method for producing a well-being functional pizza dough according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the present invention is not limited to the following examples, and it is apparent to those skilled in the art that various changes or modifications can be made within the idea and scope of the present invention.

[ Manufacturing example  1 ~ 12] Preparation of Soybean Powder

After adding 5000 ml of water to 500 g of soybeans (US imported soybeans), drain the soybeans soaked in green tea leachate at 10 to 15 ℃ for 8 hours, and freezer at -4 ℃, -20 ℃, and -32 ℃ (ILSHINDEEP FREEZER, GUDERO) for 12 or 24 hours. Thereafter, the frozen soybeans were immediately transferred to a chamber set at 20 ° C. or 30 ° C., and left for 12 hours or 24 hours, and the soybeans were dried.

(1) Investigation of Gamma-Aminobutyl Contents according to Freezing and Thawing Temperatures of Soybeans

The soybeans sampled under the conditions of Preparation Examples 1 to 12 were lyophilized with a lyophilizer (Virtiscompany, Gardiner 12525) and then pretreated according to the method of the Japan Institute of Health and Environment. That is, 1 g of the sample was homogenized and refluxed three times at 80 DEG C for 20 minutes with 30 ml of 75% ethanol. The ethanol extract was filtered, 20 ml of the solution was concentrated to 5 ml, filtered through a 0.45 um filter and derivatized with o-phthalthaldehyde (o-phthaldehyde). After the detection using an HPLC column under the following conditions (Japan Institute of Health and Environment) method, the gamma-aminobutyl content is analyzed by the quantitative standard curve of gamma-aminobutyl and is shown in Table 2 below.

As a standard, gamma-aminobutyl content was measured in soybeans not immersed in water as a control.

As can be seen from the results of Table 2, the soybean was immersed, frozen and thawed to increase the gamma-aminobutyl content of up to about 27.3 times compared to the control group, and showed an increase effect of about three times than that of the soy. . In addition, the lower the freezing temperature, the longer the thawing time increased the content.

From the above results, the present invention was prepared in the form of finely ground powder so as not to feel a foreign body in the mouth using the soybean of Preparation Example 6 during the manufacture of the pizza dough.

[ Manufacturing example  13] Green tea powder  Produce

Quality green tea leaves were selected and debris removed to freeze the selected green tea leaves at -3 to -20 ° C. Tea was prepared by repeating the steaming, stir-frying, and rubbing process up to five times using the frozen green tea leaves.

Stirring or stir-frying process is the first stir-frying and rubbing when the pot is very hot (250 ℃-320 ℃), add about 1/3 of the green tea leaves and stir to mix evenly, and when the green tea color turns to light green After stopping the first stir, remove the tea from the pot and mix it properly.

The second stir-frying and rubbing was carried out while stirring the teapot while keeping the temperature of the pot at about 150 ° C. so that the green tea leaves did not overcook, just before the green tea color changed to dark green.

In this process, the third roasting and rubbing (roasting at about 110 ℃), the fourth roasting and rubbing (roasting at about 100 ℃), the fifth roasting (roasting at about 80 ℃) and dried at 70 ℃ or less, green tea powder The content of GABA was investigated by freezing treatment.

As a control, green tea was prepared in the same process using green tea leaves that were not frozen, and the gamma-aminobutyl (γ-aminobutyric acid, GABA) content of green tea according to the pretreatment of frozen or non-green tea was shown in Table 3 below. .

(One) Green tea powder  Gamma due to freezing treatment Aminobutyl  content

Investigation of the Gamma-Aminobutyl Content in Green Tea Prepared Using Green Tea Leaves Frozen at -3 to -20 ° C and Unfrozen Green Tea Leaves The result of examining the content is shown in Table 3 below. At this time, the content of gamma-aminobutyl was analyzed according to the method of Guijin Zhang and Alan W. Bown (Phytochemistry 44, No. 6, 1007-1009, 1999). 400 g of methanol at 25 ° C. was added to 0.1 g of green tea powdered with green tea under liquid nitrogen to accurately weigh the green tea. After 10 minutes in vacuo to remove methanol, 1 ml of 70 mM lanthanum chloride was added.

After mixing for 15 minutes, it was centrifuged at 13,000 G for 5 minutes, and 0.8 ml of the supernatant was taken. 160 μl of 1M KOH was added to the supernatant, followed by centrifugation at 13,000 G for 5 minutes to obtain 550 μl of the supernatant. The reaction solution (GABA, NADP +, pH 8.6 phosphate buffer solution, GABASE mixed solution) was added thereto and the absorbance was measured at 340 nm. After the measurement, 50 μl of 20 mM alpha-ketoglutarate was added again, and after 60 minutes, the absorbance was again measured at 340 nm to investigate the content of gamma-aminobutyl. In this case, the formula of the standard curve for absorbance was 0.02515 + 0.005, and r ² = 0.99979.

Table 3 is a table showing the content of gamma-aminobutyl prepared according to the freezing treatment, the frozen green tea is about 2.45 times higher than that of green tea prepared without freezing It can be seen that as the gamma-aminobutyl content increases. Therefore, it is possible to increase the gamma-aminobutyl content present in the green tea by freezing treatment before the green tea to give a frozen shock slowly.

Therefore, when the green tea is prepared by the freezing treatment method, green tea having a higher gamma-aminobutyl content than the conventional green tea can be prepared, and thus green tea having a large blood pressure strengthening effect and gamma-preventive effect of gamma-aminobutyl can be prepared. It is. It is also the result of confirming that green tea leachate material containing a large amount of gamma-aminobutyl can be made.

From the above results, the present invention was prepared in the form of finely ground powder so as not to feel foreign substances in the mouth using the green tea prepared after the freezing treatment of Preparation Example 13 during the manufacture of the pizza dough.

Preparation 14 Preparation of Mixed Powder of Grains and Nuts

Rye and crude grains were washed with clean water and placed on a sieve for 1 hour to remove water.

After mixing the nuts of the cereals and sunflower seeds and flax seeds, it was pulverized by a mill and a mixed powder of cereals and nuts was prepared using a sieve of 160 mesh to 240 mesh.

[ Example  One]

1 kg of flour (strong flour or pizza flour), 5 g of refined salt, 20 g of white spirit, 7 g of instant yeast were mixed, kneaded with addition of 470 g of green tea leachate, and fermented for 50 minutes to absorb green tea components.

The green tea leachate was cooled to about 70 to 80 ℃ boiled bottled water at 100 ℃ or more, and put about 100 g of green tea hay of Preparation Example 13 to 500 g of the cooled water was used for about 40 to 50 minutes.

10 g of soybean powder of Preparation Example 6 of the Preparation Example 6, 3 g of green tea powder of Preparation Example 13, 10 g of whey powder, and 40 g of soybean oil were added to the fermented dough so that the mixture was not kneaded by touching by hand.

The prepared dough mixture was divided into 250 to 300 g, sealed in a polyethylene material, and then rapidly frozen for 4 hours at -50 to -40 ° C. in a rapid cooler to prepare well-being functional pizza dough.

[ Example  2]

Accurately weigh the pizza dough of Example 1 according to the spread of the pan, make it round by hand, and then push it round in a jungler according to the size of the pan.

As toppings, onions, two bacons, two tomatoes, mushrooms 30 g, olives 5, beef l chopped 100 g, green peppers, a little olive oil and 150 g of mozzarella cheese were used. The tomato is chopped after removing the peel and seeds after putting the sheath in the peel and put it in boiling water for a while.

Put olive oil in a frying pan, chopped onion and chopped garlic, fry tomato paste and tomatoes.

Pour the broth and boil it thickly, then add salt, oregano and pepper to complete the pizza sauce. Wash the remaining toppings well and slice them thinly.

Pizza sauce is applied to the pizza dough of the first embodiment. Put the toppings prepared according to your preference. Sprinkle the cheese on top, set the timer to 5 minutes 30 seconds and place in an oven preheated to 260 ° C. In time, the baked pizza was taken out to complete a functional pizza enhanced with well-being gamma-aminobutyl (γ-aminobutyric acid, GABA).

Claims (10)

1) mixing refined salt, white sugar and instant yeast in flour to prepare a dough by adding green tea leachate, and fermenting the green tea ingredients to be absorbed into the dough;
2) preparing a powder mixture by mixing a mixed powder of cereals and nuts, soybean powder, green tea powder, whey powder and soybean oil;
3) preparing a mixed dough by adding the powder mixture of step 2) to the fermented dough;
4) dividing the mixture dough and sealing the package after rapid freezing for 3 to 5 hours in the condition of -50 ℃ to -40 ℃:
Method for producing a well-being functional pizza dough comprising a. The method of claim 1,
The powder mixture is a method of producing a well-being functional pizza dough, characterized in that it further comprises wheat gluten and nutrient lecithin as a protein source. The method of claim 1,
Step 3) is a method of producing a well-being functional pizza dough, characterized in that the dough is prepared by adding 5 to 20 parts by weight of the powder mixture of step 2) based on 100 parts by weight of flour. The method of claim 3, wherein
The powdered mixed solution comprises 5 to 90 parts by weight of soybean powder, 1 to 50 parts by weight of green tea powder, 5 to 90 parts by weight of whey powder, and 30 to 250 parts by weight of soybean oil, based on 100 parts by weight of the mixed powder of cereals and nuts. Method for producing a well-being functional pizza dough. The method of claim 3, wherein
The mixed powder of grains and nuts is a method of producing a well-being functional pizza dough, characterized in that the mixed powder of rye and crude grains and nuts of sunflower seeds and flax seeds. The method of claim 3, wherein
The soybean is a soybean immersed in water of 10 to 40 ℃, -40 to 0 ℃ is a soybean treated by thawing at a temperature of 10 to 40 ℃ after freezing treatment at a temperature, the manufacturing method of the well-being functional pizza dough. The method according to claim 6,
The water is a manufacturing method of the well-being functional pizza dough, characterized in that the green tea leaching solution. The method according to any one of claims 1, 4 or 7, wherein
The green tea is a well-being functional pizza characterized in that the green tea leaves are frozen at -1 to -20 ℃ and then sequentially squeezed at a temperature of 250 to 320 ℃, 150 to 180 ℃, 110 to 130 ℃, 90 to 100 ℃ Preparation of dough. The well-being functional pizza dough prepared by the method of any one of claims 1 to 7 is a functional pizza dough which is enhanced with gamma-aminobutyl (γ-aminobutyric acid, GABA). Preparation of dough. A functional pizza enhanced with well-being gamma-aminobutyl (γ-aminobutyric acid, GABA), which is prepared using a well-being functional pizza dough prepared by the method according to claim 9.

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