KR101414446B1 - Method for manufacturing pizza using Nureungji dough - Google Patents

Method for manufacturing pizza using Nureungji dough Download PDF

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Publication number
KR101414446B1
KR101414446B1 KR1020120125951A KR20120125951A KR101414446B1 KR 101414446 B1 KR101414446 B1 KR 101414446B1 KR 1020120125951 A KR1020120125951 A KR 1020120125951A KR 20120125951 A KR20120125951 A KR 20120125951A KR 101414446 B1 KR101414446 B1 KR 101414446B1
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dough
weight
parts
pizza
sweet potato
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KR1020120125951A
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Korean (ko)
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KR20140059464A (en
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오재현
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농업회사법인주식회사산마루
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/40Products characterised by the type, form or use
    • A21D13/41Pizzas
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00Batters, dough or mixtures before baking
    • A21D10/02Ready-for-oven doughs
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • A21D13/043Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • A21D13/045Products made from materials other than rye or wheat flour from leguminous plants
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • A21D13/047Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/181Sugars or sugar alcohols
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/362Leguminous plants
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/366Tubers, roots
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/06Baking processes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05Mashed or comminuted pulses or legumes; Products made therefrom
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105Sweet potatoes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15General 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

Abstract

본 발명은 누룽지 도우를 이용한 피자의 제조방법에 관한 것으로서, 적당히 바삭거리면서 구수하고 부드러우며 소화가 잘 이루어지는 누룽지 도우를 이용한 피자의 제조방법에 관한 것으로서, a) 누룽지 분쇄물, 삶은 고구마, 올리고당 및 콩가루를 혼합하여 이루어진 혼합물을 반죽 및 성형하여 누룽지 도우를 얻는 단계와; b) 피자 팬에 상기 누룽지 도우를 올려 놓고 토핑물을 토핑하여 오븐에 굽는 단계;를 포함하여 이루어지는 것을 특징으로 한다.The present invention relates to a method of manufacturing pizza using a dough rice dough, and more particularly, to a method of manufacturing pizza using a dough rice cake dough which is soft and crunchy and soft and well digested, comprising: a) a battered rice cake, boiled sweet potato, Kneading and molding a mixture made of soybean flour to obtain a rice cake dough; b) baking the toppings in an oven by placing the baking dish on top of the pizza pan.

Description

누룽지 도우를 이용한 피자의 제조방법{Method for manufacturing pizza using Nureungji dough}TECHNICAL FIELD The present invention relates to a method of manufacturing a pizza using dough,

본 발명은 누룽지 도우를 이용한 피자의 제조방법에 관한 것으로서, 적당히 바삭거리면서 구수하고 부드러우며 소화가 잘 이루어지는 누룽지 도우를 이용한 피자의 제조방법에 관한 것이다.
The present invention relates to a method of manufacturing a pizza using a fried rice dough, and more particularly, to a method of manufacturing a pizza using a fried rice dough which is soft and crisp and soft and well digested.

피자는 이태리를 대표하는 음식 중의 하나로서, 고대 그리스 로마 시대에 모레툼(moretum)이라 하여 이스트를 넣지 않고 기름과 식초를 넣은 반죽을 구워낸 납작한 빵에 마늘과 양파를 곁들여 먹은 일반적인 빵이었다. 또한 당시 이탈리아 남부의 나폴리에서는 모레툼과 비슷한 라가노(lagano)라는 것이 있었는데, 이스트를 넣지 않고 납작하게 구워내는 빵으로 각종 야채를 얹어서 먹는 오늘날의 피자와 비슷한 음식이 있었다. 이후 18세기에 접어들어 토마토 등의 토핑물을 첨가한 이래 점차 모차렐라 치즈, 엔초비, 각종 오일, 마늘 등을 첨가하기 시작하면서 오늘날과 같은 피자의 원형이 생겨났다.
Pizza is one of Italy's representative foods. It was a typical bread that was eaten with garlic and onions on a flat bread which was called "moretum" in ancient Greek times and baked dough with oil and vinegar, without yeast. Also in Naples in the south of Italy, there was a lagano similar to Moretum. There was a food similar to today's pizza, which is a flat bread without yeast and various vegetables. Since the 18th century, when tomatoes and other toppings were added, they began to add mozzarella cheese, enchoba, various oils, and garlic.

우리나라에는 88올림픽을 전후하여 많은 피자전문점이 생겨났고 특히 어린이나 청소년의 간식용 또는 식사대용 음식으로 자리 잡게 되었다. 이러한 식생활 패턴의 변화는 필연적으로 쌀의 소비량을 감소시키는 결과를 초래하였다.
Around the 88th Olympic Games in Korea, a number of pizza specialty shops were created, especially for children and adolescents as snacks or meals. These changes in diet patterns inevitably led to a decrease in rice consumption.

피자의 주원료로서는 밀가루반죽으로 구워낸 크러스트, 피자소스, 피자치즈, 슬라이스치즈 등이 있고 부재료로서는 스모크 햄, 양송이, 양파, 베이컨, 피망, 올리브페 파로니, 오레가노, 소금, 후추, 식용유 등의 토핑물료 등이 알려져 있다.The main raw materials of pizza are crust baked with flour paste, pizza sauce, pizza cheese, sliced cheese, and topping ingredients such as smoked ham, mushroom, onion, bacon, bell pepper, olive pepperoni, oregano, salt, pepper, Are known.

크러스트에는 물과 소맥분, 효모(이스트)의 반죽에 소량의 설탕, 계란, 향신료, 우유, 식용유등이 첨가되며 물과 함께 맥주나 우유를 혼합하기도 한다. 이러한 원료로 반죽된 크러스트는 통상 피자오븐에서 300℃의 온도로 6~7분정도 굽혀져 완성된다. 그러나 밀가루를 주원료로 하여 제조된 피자는 글루텐 함량이 높아 소화가 잘 되지 않고, 냉장 저장 시 딱딱해지는 문제가 있다.
The crust contains a small amount of sugar, eggs, spices, milk, cooking oil, etc. in the dough of water, wheat flour, yeast (yeast), and sometimes mixes beer or milk with water. Crusts kneaded with these raw materials are generally completed by bending them at a temperature of 300 ° C for 6 to 7 minutes in a pizza oven. However, pizza made with wheat flour as a main ingredient has a high gluten content and is not well digested and has a problem that it becomes hard when stored in a refrigerator.

이와 같은 밀가루를 주재료로 하여 소화가 좋지 않고, 시간 경과에 따라 딱딱해지는 도우 대신에 쌀을 주원료로 하는 피자의 개발이 활발히 이루어졌고, 쌀을 이용한 피자용 도우 및 피자가 아래의 선행기술 1 내지 4 등과 같이 제안된 바 있다.As a main ingredient of such flour, digestion was not good, and instead of being hardened over time, a pizza using rice as a main ingredient was actively developed, and a pizza dough and a pizza using rice were prepared according to the following prior arts 1 to 4 And the like.

선행기술 1 내지 4는 도우의 주재료로서 쌀을 이용하였기 때문에 소화가 잘 이루어지고 딱딱해지는 문제는 어느 정도 해결되었으나, 도우의 식감이 부드럽지 못하여 종래의 밀가루의 도우에 입맛이 길들여진 소비자들에겐 거부감이 발생할 우려가 있는 문제가 있다.
The prior arts 1 to 4 have solved the problem that the digestion is well done and hardened because the rice is used as the main ingredient of the dough, but the texture of the dough is not so smooth, so that the consumers who are tasted by the dough of the conventional flour, There is a problem that may occur.

1. 공개특허 제1996-0016744호1. Published Patent Application No. 1996-0016744 2. 공개특허 제2000-0017898호2. Patent Publication No. 2000-0017898 3. 공개특허 제2009-0121780호3. Patent No. 2009-0121780 4. 공개특허 제2012-0040464호4. Open Patent No. 2012-0040464

종래의 문제점을 해결하기 위한 본 발명은 적당히 바삭거리면서 구수하고 부드러우며 소화가 잘 이루어지는 누룽지 도우를 이용한 피자의 제조방법을 제공함에 그 목적이 있다.
SUMMARY OF THE INVENTION It is an object of the present invention to solve the conventional problems by providing a method of manufacturing a pizza using a fried rice dough which is soft and crispy and soft and well digested.

상기와 같은 목적을 달성하기 위한 본 발명은,According to an aspect of the present invention,

a) 누룽지 분쇄물, 삶은 고구마, 올리고당 및 콩가루를 혼합하여 이루어진 혼합물을 반죽 및 성형하여 누룽지 도우를 얻는 단계와;a) kneading and molding a mixture consisting of a mixture of crushed rice, boiled sweet potato, oligosaccharide and soybean flour to obtain a rice cake dough;

b) 피자 팬에 상기 누룽지 도우를 올려 놓고 토핑물을 토핑하여 오븐에 굽는 단계;를 포함하여 이루어지는 것을 특징으로 하는 누룽지 도우를 이용한 피자의 제조방법을 제공한다.
and b) baking the rice cake dough in an oven by topping the topping product with the rice cake dough placed on the pizza pan. The method of manufacturing pizza using the rice cake dough according to claim 1,

그리고 상기 a) 단계에서 상기 누룽지 분쇄물은 상기 삶은 고구마 100중량부에 대해 70~90중량부 혼합되는 것이 좋고, 나아가 상기 삶은 고구마 100중량부에 대해 올리고당 2~5중량부, 콩가루 5~15중량부 혼합되는 것이 바람직하다.In step a), the crushed pulverulent material may be mixed in an amount of 70 to 90 parts by weight with respect to 100 parts by weight of the boiled sweet potato. Further, 2 to 5 parts by weight of oligosaccharide, 5 to 15 parts by weight of soybean powder, It is preferable to mix them.

또한, 상기 a)단계의 혼합물에는 상기 삶은 고구마 100중량부에 대해 소금 0.2~0.5중량부가 더 혼합되는 것이 좋다.
The mixture of step a) may be further mixed with 0.2 to 0.5 parts by weight of salt relative to 100 parts by weight of the boiled sweet potato.

상기 b)단계의 상기 토핑물는 양파, 햄, 옥수수, 치즈 및 칠리소스를 포함하여 이루어지는 것이 바람직하다.
The topping of step b) preferably comprises onion, ham, corn, cheese and chili sauce.

이하, 본 발명의 누룽지 도우를 이용한 피자의 제조방법을 상세히 설명하면 다음과 같다.Hereinafter, a method of manufacturing a pizza using the fried rice dough of the present invention will be described in detail.

본 발명의 누룽지 도우를 이용한 피자의 제조방법은 크게 도우 제조단계와 토핑단계를 포함하여 이루어진다.A method of manufacturing a pizza using the rice cake dough of the present invention includes a dough manufacturing step and a topping step.

먼저, 상기 도우 제조단계는 누룽지 분쇄물, 삶은 고구마, 올리고당 및 콩가루를 혼합하여 이루어진 혼합물을 반죽 및 성형하여 누룽지 도우를 제조한다.
First, in the dough producing step, a mixture made of a mixture of baked rice flour, boiled sweet potato, oligosaccharide and soybean flour is kneaded and molded to prepare a rice cake dough.

상기 삶은 고구마는 껍질이 제거된 고구마를 삶은 후 으깬 것을 사용하는 것이 좋다. 상기 삶은 고구마를 누룽지 분쇄물과 함께 혼합하여 사용함으로서 부드러운 식감과 구수한 맛을 연출할 수 있다.
It is good to use boiled sweet potatoes after boiling sweet potatoes with the skin removed. The boiled sweet potato is mixed with the crushed rice cake and used to produce a soft texture and refreshing taste.

상기 누룽지 분쇄물은 누룽지를 분쇄기로 분쇄한 것으로서, 누룽지는 밥을 가열된 팬에 얇게 펴준 상태에서 구워낸 것으로서 크게 한정되는 것은 아니다. 상기 누룽지 분쇄물을 사용함으로서 딱딱하지 않고 적당히 바삭거리며 구수한 도우를 얻을 수 있다.The crushed rice cake is obtained by crushing the rice cake with a crusher, and the rice cake is baked while thinly spreading the rice in a heated pan. By using the above-described crushed pulverulent material, it is possible to obtain a frosted dough that is not hard and crunchy.

상기 누룽지 분쇄물은 상기 삶은 고구마 100중량부에 대해 70~90중량부를 사용하는 것이 좋다. 누룽지 분쇄물이 70중량부 미만으로 혼합될 경우 도우가 부드러우나 도우가 쉽게 부서지는 문제가 있고, 90중량부 초과로 혼합될 경우 부드러운 식감이 저하되고 시간경과에 따라 딱딱해지는 문제가 있다.
It is preferable that 70 to 90 parts by weight of the crushed pulverulent product is used with respect to 100 parts by weight of the boiled sweet potato. When the pulverized rice cake is mixed at less than 70 parts by weight, the dough tends to break soft and dough easily. When it is mixed at more than 90 parts by weight, the soft texture is deteriorated and hardened with time.

그리고 상기 올리고당은 감미롭고 달콤한 도우를 얻기 위한 것으로서, 당도가 설탕의 40% 정도이고, 칼로리는 설탕의 30% 정도다. 설탕에 비해 소화흡수가 천천히 이루어져 인슐린 분비를 안정시키는 효과가 있고, 장내 비피더스균을 증식시켜 변비 개선에 도움을 주는 이점이 있다.And the oligosaccharide is for obtaining a sweet and sweet dough, sugar content is about 40% of sugar, and calorie is about 30% of sugar. Compared to sugar, digestion and absorption are slow and stabilize the secretion of insulin. It has the advantage of helping to improve constipation by multiplying intestinal bifidus bacteria.

상기 올리고당으로서는 대두올리고당, 프락토올리고당, 이소말토올리고당, 갈락토올리고당 등을 사용할 수 있다.Examples of the oligosaccharide include soy oligosaccharide, fructo-oligosaccharide, isomalto-oligosaccharide, and galacto-oligosaccharide.

그리고 상기 올리고당은 상기 삶은 고구마 100중량부에 대해 2~5중량부 혼합되는 것이 바람직하다. 상기 올리고당이 2중량부 미만으로 혼합되면 맛에 대한 기호도가 저하되고, 5중량부 초과로 혼합되면 지나치게 달콤하여 오히려 기호도가 저하된다.
Preferably, the oligosaccharide is mixed in an amount of 2 to 5 parts by weight with respect to 100 parts by weight of the boiled sweet potato. When the oligosaccharide is mixed in an amount of less than 2 parts by weight, preference for taste is deteriorated. When the oligosaccharide is mixed in an amount of more than 5 parts by weight, the oligosaccharide is excessively sweet,

상기 콩가루는 삶은 고구마로 인한 도우의 끈적끈적함을 제거하고 고소한 맛을 부여하기 위한 것으로서, 상기 삶은 고구마 100중량부에 대해 5~10중량부 혼합하는 것이 좋다.The soy flour is used to remove the sticky stickiness of the dough caused by boiled sweet potatoes and to impart a palatable taste. It is preferable to mix 5 to 10 parts by weight with respect to 100 parts by weight of the boiled sweet potato.

상기 콩가루가 5중량부 미만으로 혼합되면 도우가 끈적끈적하여 먹는데 손이 지저분해지는 문제가 있고, 10중량부 초과로 혼합되면 고소한 맛이 강하여 구수한 맛과 부드러운 맛이 저하되는 문제가 있다.When soybean flour is mixed in an amount of less than 5 parts by weight, the dough becomes sticky and dirty. However, when the flour is mixed in an amount of more than 10 parts by weight, the flavor of the soybean flour is strong.

그리고 상기 도우의 기호도를 향상시키기 위해 상기 혼합물에 상기 삶은 고구마 100중량부에 대해 소금 0.2~0.5중량부가 더 혼합되는 것이 좋다.
In order to improve the taste of the dough, it is preferable that 0.2 to 0.5 parts by weight of salt is further mixed with 100 parts by weight of the boiled sweet potato.

다음으로, 상기 토핑단계는 피자 팬에 상기 누룽지 도우를 올려 놓고 토핑물을 토핑하여 오븐에 굽는 단계이다.Next, the topping step is a step of baking the rice pudding dough in a pizza pan, topping the topping puddle and baking it in an oven.

상기 토핑물의 재료는 크게 한정되는 것은 아니나, 양파, 햄, 옥수수, 치즈 및 칠리소스를 사용하는 것이 좋다. 각 토핑물의 재료를 세절한 후 식용유, 마가린 및 버터 등을 사용하여 볶은 다음 소금, 마늘 등의 양념과 향신료를 첨가하여 통상의 방법으로 토핑물을 제조한다.The material of the toppings is not particularly limited, but onion, ham, corn, cheese and chili sauce are preferably used. After finishing the ingredients of each toppings, they are roasted with edible oil, margarine, butter, etc., and salt, garlic, and other seasonings and spices are added to prepare toppings in a conventional manner.

그리고 상기 누룽지 도우에 제조한 토핑물을 충분히 올려 놓은 후 오븐을 이용하여 구우면 피자가 완성된다.
Then, the toppings prepared in the above-mentioned Nurungji dough are sufficiently placed, and then baked using an oven to complete the pizza.

본 발명의 누룽지 도우를 이용한 피자의 제조방법은 적당히 바삭거리면서 구수하고 부드러우며 소화가 잘 이루어지는 피자를 제조할 수 있어, 남녀노소 누구든지 즐길 수 있는 효과가 있다.
The method of manufacturing a pizza using the fried rice dough according to the present invention can produce a pizza that is soft and crunchy and soft and can be digested well and can be enjoyed by any man and woman.

이하, 본 발명의 누룽지 도우를 이용한 피자의 제조방법을 실시예를 들어 상세히 설명하면 다음과 같고, 본 발명의 권리범위는 하기의 실시예에 한정되는 것은 아니다.
BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method of manufacturing a pizza using a fried rice dough according to the present invention will be described in detail with reference to the following examples, but the scope of the present invention is not limited to the following examples.

[실시예 1][Example 1]

물 10중량부에 누룽지 분쇄물 40중량부, 삶은 고구마 50중량부, 올리고당 2중량부, 소금 0.2중량부 및 콩가루 5중량부를 혼합한 후 반죽한 반죽물을 이용하여 누룽지 도우를 만들었다. 여기서 누룽지 분쇄물은 (주)산마루에서 제조한 누룽지를 사용하였다.To 10 parts by weight of water were mixed 40 parts by weight of the crushed rice cake, 50 parts by weight of boiled sweet potato, 2 parts by weight of oligosaccharide, 0.2 part by weight of salt and 5 parts by weight of soybean flour, and kneaded dough was prepared using the kneaded dough. Here, the burned rice cake was prepared by using a rice cake manufactured by Ridmaru Co., Ltd.

그리고 양파, 햄, 옥수수 및 치즈를 토핑물의 재료로 준비하고, 칠리소스를 준비하였다.Then, onions, ham, corn and cheese were prepared with the ingredients of topping water, and chili sauce was prepared.

그리고 상기 누룽지 도우에 미리 준비한 토핑물의 재료를 적정량 올려 놓고, 칠리소스를 뿌린 후 200~250℃의 오븐 속에 넣어 3~5분간 구워 실시예 1의 피자를 제조하였다.
Then, an appropriate amount of the prepared toppings was placed in the above-mentioned Nurungji dough, and the chili sauce was sprayed, and then placed in an oven at 200 to 250 ° C for 3 to 5 minutes to prepare the pizza of Example 1.

[실시예 2][Example 2]

물 10중량부에 누룽지 35중량부, 삶은 고구마 50중량부, 올리고당 1중량부, 소금 0.1중량부 및 콩가루 3중량부를 혼합한 후 반죽물을 이용하여 누룽지 도우를 만들었다. 그리고 실시예 1과 같이 토핑한 후 오븐에 구워 실시예 2의 피자를 제조하였다.
To 10 parts by weight of water were mixed 35 parts by weight of rice gruel, 50 parts by weight of boiled sweet potato, 1 part by weight of oligosaccharide, 0.1 part by weight of salt and 3 parts by weight of soybean flour. After topping as in Example 1, it was baked in an oven to prepare the pizza of Example 2.

[비교예 1][Comparative Example 1]

쌀 분말을 200±50℃의 증기를 이용하여 설기 떡을 만든 후 압출 및 성형하여 쌀 도우를 만들었다.Rice flour was prepared by using steam at 200 ± 50 ℃, followed by extrusion and molding to make rice dough.

그리고 상기 쌀 도우 상에 실시예 1과 같이 토핑물 재료를 이용하여 토핑한 후 오븐에 구워 비교예 1의 피자를 제조하였다.
Then, the top of the rice dough was topped with a topping material as in Example 1, and then baked in an oven to prepare a pizza of Comparative Example 1. [

이와 같이 제조된 실시예 1, 2 및 비교예 1의 피자에 대하여 구수한 맛, 고소한 맛, 부드러운 식감 및 전체 기호도에 대하여 관능평가를 실시하였다. 관능평가는 성인 남녀 각 20명을 선발하여 실시하였고, 7점 측정법(1점: 가장 나쁘다, 2점: 나쁘다. 3점: 조금 나쁘다. 4점: 보통이다. 5점: 조금 좋다. 6점: 좋다. 7점: 가장 좋다)으로 평가하였고, 그 결과는 표 1로 나타냈다.The thus obtained pizza samples of Examples 1 and 2 and Comparative Example 1 were subjected to sensory evaluation for the savor taste, the poor taste, the soft texture and the overall taste. The sensory evaluation was conducted by 20 adult men and women, and the 7 point method was used (1 point: worst, 2 points: bad, 3 points: slightly worse, 4 points: normal, 5 points: Good: 7 points: best), and the results are shown in Table 1.

구수한 맛Savory taste 고소한 맛A sweet taste 부드러운 식감Soft texture 전체 기호도Overall likelihood
실시예 1

Example 1

6.1

6.1

6.4

6.4

5.3

5.3

5.9

5.9

실시예 2

Example 2

5.7

5.7

6.1

6.1

5.5

5.5

5.7

5.7

비교예 1

Comparative Example 1

4.2

4.2

4.1

4.1

5.1

5.1

4.4

4.4

표 1과 같이 실시예 1 및 2의 피자의 경우 구수한 맛, 고소한 맛 및 부드러운 식감에 대하여 5.3 이상으로 관능평가가 우수하였으나, 비교예 1의 피자의 경우 구수한 맛 및 고소한 맛에 대한 관능평가가 4.2 이하로 실시예 1 및 2에 비하여 상대적으로 다소 낮게 평가되었다.As shown in Table 1, the palatability of the pizza of Examples 1 and 2 was superior to that of the taste of 5.3, the palatability of the palatable taste and the soft taste of the pizza of Comparative Example 1 was 4.2 The results are shown in Table 1 and Table 2, respectively.

Claims (5)

a) 누룽지 분쇄물, 삶은 고구마, 올리고당 및 콩가루를 혼합하여 이루어진 혼합물을 반죽 및 성형하여 누룽지 도우를 얻는 단계와;
b) 피자 팬에 상기 누룽지 도우를 올려 놓고 토핑물을 토핑하여 오븐에 굽는 단계;를 포함하여 이루어지고,
상기 a) 단계에서 상기 누룽지 분쇄물은 상기 삶은 고구마 100중량부에 대해 70~90중량부 혼합되는 것을 특징으로 하는 누룽지 도우를 이용한 피자의 제조방법.
a) kneading and molding a mixture consisting of a mixture of crushed rice, boiled sweet potato, oligosaccharide and soybean flour to obtain a rice cake dough;
b) baking the baking dish in the oven by topping the topping with the baking dish placed on the pizza pan,
Wherein the pulverized pulverulent product is mixed in an amount of 70 to 90 parts by weight with respect to 100 parts by weight of the boiled sweet potato in the step a).
제1항에 있어서,
상기 a) 단계에서 상기 삶은 고구마 100중량부에 대해 올리고당 2~5중량부, 콩가루 5~15중량부 혼합되는 것을 특징으로 하는 누룽지 도우를 이용한 피자의 제조방법.
The method according to claim 1,
Wherein the boiled sweet potato is mixed with 2 to 5 parts by weight of oligosaccharide and 5 to 15 parts by weight of soybean flour in 100 parts by weight of the sweet potato in the step a).
제2항에 있어서,
상기 a)단계의 혼합물에는 상기 삶은 고구마 100중량부에 대해 소금 0.2~0.5중량부가 더 혼합되는 것을 특징으로 하는 누룽지 도우를 이용한 피자의 제조방법.
3. The method of claim 2,
Wherein the mixture of step (a) is further mixed with 0.2 to 0.5 parts by weight of salt relative to 100 parts by weight of the boiled sweet potato.
제1항 내지 제3항 중 어느 한 항에 있어서,
상기 b)단계의 상기 토핑물는 양파, 햄, 옥수수, 치즈 및 칠리소스를 포함하여 이루어지는 것을 특징으로 하는 누룽지 도우를 이용한 피자의 제조방법.
4. The method according to any one of claims 1 to 3,
Wherein the topping of step b) comprises onion, ham, corn, cheese and chili sauce.
삭제delete
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170023511A (en) 2015-08-24 2017-03-06 이민수 Manufacturing method of pizza
KR101933148B1 (en) * 2018-06-27 2018-12-27 심동욱 Manufacturing method for pizza and pizza manufactured by the same

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Publication number Priority date Publication date Assignee Title
KR20050008472A (en) * 2003-07-15 2005-01-21 이진구 Method for producing fusion food using scorched rice
KR20050112668A (en) * 2004-05-27 2005-12-01 한호수 Composites of piza crust mix using fermented soybean, and method for preparing piza thereof
KR20070116234A (en) * 2005-03-16 2007-12-07 악티알 파마수티카 엘디에이. Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough
KR101146239B1 (en) * 2011-11-28 2012-05-15 김란영 Method for manufacturing nureungji dough

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Publication number Priority date Publication date Assignee Title
KR20050008472A (en) * 2003-07-15 2005-01-21 이진구 Method for producing fusion food using scorched rice
KR20050112668A (en) * 2004-05-27 2005-12-01 한호수 Composites of piza crust mix using fermented soybean, and method for preparing piza thereof
KR20070116234A (en) * 2005-03-16 2007-12-07 악티알 파마수티카 엘디에이. Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough
KR101146239B1 (en) * 2011-11-28 2012-05-15 김란영 Method for manufacturing nureungji dough

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170023511A (en) 2015-08-24 2017-03-06 이민수 Manufacturing method of pizza
KR101933148B1 (en) * 2018-06-27 2018-12-27 심동욱 Manufacturing method for pizza and pizza manufactured by the same

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