KR101499629B1 - Stove pizza and making method thereof - Google Patents

Abstract

The present invention relates to an edible pizza and a method for producing the same, and more particularly, to a method for producing an edible pizza and a method for producing the same, the method comprising the steps of: mixing starch, roasted soybean flour, rice cake, and pizza ingredients to wheat flour to obtain a dough; The topping of the pizza dough is topped and baked in an oven, and a method for manufacturing the oven pizza is provided.
The fried pizza of the present invention provides a pizza with a soft and savory texture. It also provides good advantages in prevention of adult diseases such as metabolic syndrome.

Description

Stove pizza and making method < RTI ID = 0.0 >

The present invention relates to an edible pizza and a method for producing the same, and more particularly, to a method for producing an edible pizza and a method for producing the same, the method comprising the steps of: mixing starch, roasted soybean flour, rice cake, and pizza ingredients to wheat flour to obtain a dough; And a topping step of topping the pizza dough, baking it in an oven, topping the oven pizza, and a pudding pizza produced by the method.

The fried pizza of the present invention provides a pizza with a soft and chewy texture.

Pizza is a mixture of various ingredients such as tomato sauce, olive, anchovy, mushroom, bacon, sausage, shrimp, etc., topping with a wide and rounded bottom with dough dumped into yeast. Bake until cheese looks slightly burnt on top. Pizza is originally Italian food, but now it is one of the most popular foods for children, especially for people from around the world.

Soy beans are one of the most nutrient and digestible food sources in soybean plants, one of the most abundant and least costly protein sources. The soybean contains 8.6% moisture, 40% protein, 18% fat, 3.5% fiber, 4.6% ash, 4.4% fentanyl, and 7% sugar. Soy is a very good source of protein for diabetics because it has no starch, and is widely consumed as soy milk and tofu.

Linoleic acid, an essential fatty acid in soybeans, is effective in removing cholesterol from blood vessels as well as constituting components of the human body. Lecithin also has the same effect, so these two ingredients prevent arteriosclerosis. Soybeans are rich in phosphorus and calcium, phosphorus exists as phytin, and calcium, potassium, and magnesium are also associated with phytin. Vitamins are relatively large, with B1 to 0.3 to 0.60 mg and B2 to 0.17 to 0.23 mg per 100 g.

Soybean oil contains 77.0mg% of vitamin E and 18-27mg% of soybeans. Vitamin C is produced as bean sprouts. As a special ingredient, raw soybean protein has toxicity such as trypsin inhibitor and hemagglutinin, but these substances are destroyed by heating. Saponins are also glycosides, but little hemolytic activity and no toxicity.

To increase the digestibility of soybeans, heat treatment is required, so it is better to use soybean powder as a raw material.

Alluim Hookeri (vegetable roots or leaves with garlic) is a plant native to Myanmar's altitude of 1200 to 4200m above sea level, and has been successfully cultivated in Korea. It is a root vegetable with a lot of sulfur components, which is named after three flavors of spicy, bitter and sweet, because it is similar to the taste of leek, garlic, and leek.

In our bodies, sulfur is known to protect cells that are responsible for immunity and to prevent various cancers and diseases. It is called 'anticancer vegetable' because it contains more than six times sulfur content of garlic and has anticancer action and disease prevention function. Also, it is known that thrush prevents cholesterol production, decomposes thrombosis, so it is good for high blood pressure, and it is known that the dietary fiber content is high, thereby promoting bowel movement and preventing skin aging.

According to the prior art related to the present invention, Korean Patent Publication No. 2012-0083128 (Gama-Hwa-Deok) is used to cook pizza within 3 minutes by using a kiln type oven, and the toppings are not over- have. Korean Patent Registration No. 1103226 discloses a method of manufacturing a pizza dough using a liquid species including squid ink powder and rice powder, Korean Patent Laid-Open Publication No. 2012-0086991 discloses a method for producing pizza dough and pizza sauce, Pizza containing quercetin, pizza with coffee flavor, pizza with lactic acid bacteria, chitin, chitosan, meat, rice, and oti.

Korean Patent Laid-Open Publication No. 1997-102 (pizza loaf cake and its manufacturing method) is a method of wrapping a topping mixture used for manufacturing pizza with edible oil obtained by kneading edible powder such as wheat flour together with pizza cheese, Korean Patent Laid-Open Publication No. 1998-74806 (pizza loaf and its manufacturing method) relates to a pizza dough which is heated and baked while heating it on a hot plate, ≪ / RTI > baked for 2 minutes.

Korean Patent Laid-Open Publication No. 1998-36831 (a method of manufacturing pizza loaf cake) comprises a process of mixing wheat flour, sugar salt, butter, starch syrup and yeast expansion aid, and a step of fermenting the kneaded material at 23 ° C for 3 hours, The process consists of pressing the leek and making the contents of leek pizza pizza spice onion salt mushroom mushroom solid olive oil cooked carrots cheese beef and pork ham seasoning contents and put the contents into the outer skin and put them in a mold and cook them at 180-200 ℃ And baked for about 7 minutes.

However, these pizza dough cakes are made up only of the contents filled into the inside of the dough and the outer cover, and the technical constructions are different from those of the present invention comprising the dough, the ingredients and the topping.

Pizza has a property of being hard and crunchy depending on the raw material and starch used, which is known to be related to starch aging. In particular, the pizza has a disadvantage in that the marginal portion rubs or hardens during the baking process, resulting in poor merchantability.

Conventional pizza is pizza poured into the pizza oven of the conveyor structure by pouring the pizza into the pan. The use of indirect heat has the disadvantage that it is difficult to maintain the flavor inherent to the food while the dough is ripening and the toppings (various vegetables) sprinkled on the dough are overcooked.

In addition, pizza is a food that can cause metabolic syndrome due to high carbohydrate, high fat and high protein. The object of the present invention is to improve health functionalities such as prevention of cholesterol and stimulation of bowel movements using dietary fiber by utilizing the efficacy of tripeaks.

More particularly, the present invention relates to a method of manufacturing a pest pizza and a method of manufacturing the same, and more particularly, to a pest pizza and a method of manufacturing the same, Preparing a pizza dough by mixing and kneading the mixture with wheat flour, tapioca starch, waxy corn starch, raw yeast, sugar, and water; and topping the pizza dough with cheese, vegetables, Baking in an oven at 200 ° C for 20 to 30 minutes until the cheese laid on top is melted.

The pork pizza according to the present invention is constituted by a good raw material for the body and is manufactured by baking with oak in an oven, so it is possible to provide a pizza which is effective for metabolic syndrome such as high carbohydrate, high fat diabetes and high blood pressure. In addition, the pizzeria pizzas provide pizzas that are soft and chewy.

The fried pizza of the present invention provides a pizza with a soft and chewy texture. It also provides good advantages in prevention of adult diseases such as metabolic syndrome.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process diagram for manufacturing a fried pizza of the present invention. Fig.

The present invention shows a method for manufacturing a fried pizza.

The present invention relates to a method for making a dough, comprising the steps of mixing dough with starch, roasted soybean flour, rice cake, and a pizza ingredient in a wheat flour, fermenting and dividing the dough to make a pizza dough; And a step of baking the pizza dough in an oven after topping the topping dough with the above pizza dough.

10 to 20 g of starch, 10 to 20 g of raw yeast and 500 to 700 g of purified yeast were added to 1000 g of wheat flour in the above manner, 10 to 100 g of starch, 30 to 300 g of roasted soybean flour, To obtain a dough, and the dough may be fermented and divided to make a pizza dough.

The starch may be at least one selected from tapioca starch, corn starch, potato starch, sweet potato starch, rice starch and wheat starch.

In the above, the triple-piece can be used in the form of a powder obtained by removing the foreign substance after washing with water and pulverizing it with a pulverizer.

In the above, the three-ply syrup can be used in the form of a juice obtained by removing foreign matter after water washing and then pressing it.

In the above, the triangular roots can be used as the root roots.

In the above, the triangular leaf can be used.

In the above, the mixture of the three-leaf roots and the three-leaf roots in a weight ratio of 1: 9 to 9: 1 may be used.

In the above, rice flour may be added in addition to the wheat flour as a component of the pizza dough. In this case, the rice flour can be added with 1 to 50 g of starch to 1000 g of wheat flour,

The rice flour may be at least one selected from the group consisting of rice flour, glutinous rice flour, brown rice flour, and black rice flour. The particle size of the rice flour may be the same as that of wheat flour.

In the above, the toppings may be at least one selected from tomato, garlic, cheese, onion, potato, sweet potato, ham, bacon, green pepper and paprika.

The fermentation of the dough can be carried out for 50 to 60 minutes at a temperature of 28 to 32 DEG C while maintaining a humidity of 75 to 80%.

In the above, the baking can be carried out at a lower temperature of the furnace at 260 to 300 ° C and an upper temperature of 830 to 870 ° C for 2 to 5 minutes.

Hereinafter, the present invention will be described in more detail.

1) Pretreatment of soybean and tripe

The soybeans are purchased with the upper products (garlic market), so the beans are washed with purified water, put in a peeling machine and remove the husks. Peeled soybeans are placed in a fluidized bed roaster, roasted at a temperature of 250 to 270 ° C for 50 to 90 seconds, and then pulverized into an airflow pulverizer to be pulverized into 80 to 100 μm size.

It is dried and then crushed to a size of 80-100 ㎛ by an air flow mill to produce a triangular powder. The roots and leaves have three flavors of sweetness, spicy and bitter taste. However, since the roots are more tasty than the leaves, they can be used in appropriate proportions or the roots and leaves can be used separately. The wet addition method of the tub can also be applied by adding it when kneading the pizza dough with the green juice.

2) Formulation of raw materials, fermentation and division

10 to 20 g of starch, 10 to 20 g of raw yeast and 500 to 700 g of purified water were added to 1000 g of wheat flour, 10 to 100 g of starch, 30 to 300 g of roasted soybean flour, You can turn the kneader and mix it to get the dough.

When turning the kneader, turn the kneader for 5 to 10 minutes, add 25 to 35 g of olive oil, and further knead the kneader for 5 to 10 minutes to obtain dough.

The fermentation and aging of the dough obtained above ferment and aged the raw material for pizza dough for 50 to 60 minutes at a temperature of the fermentation chamber of 28 to 32 DEG C and a humidity of 75 to 80%. The fermentation state is determined by the degree of gluten aging and the degree of dough.

The division of the dough should be divided into 200 ~ 300g divided by the weight deviation per split dough, accurately and rapidly divided by assuming the approximate weight, then smooth and uniformly round. During aging for 15-20 minutes, do not dry the surface during medium fermentation. Spread the oil uniformly on the plunger with a thick, rounded edge slightly rounded, and apply cooking oil. Apply the sauce evenly over the slices to a constant thickness.

After that, place one or more toppings selected from tomatoes, tomato sauce, garlic, cheese, onions, potatoes, sweet potatoes, ham, bacon, bell peppers and paprika evenly and sprinkle pizza cheese and oregano evenly.

3) Pizza burning

The baking temperature is from 260 to 300 ° C in the lower temperature and the temperature is from 830 to 870 ° C for 2 to 5 minutes. The present invention uses oak, which is a natural material, as a fuel without using chemical gas. The anion that occurs when oak burns makes pizza a healthier food.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

20 g of tapioca starch, 10 g of corn starch, 30 g of roasted soybean meal, 20 g of triangular flour, 15 g of salt, 15 g of sugar, 15 g of raw yeast and 560 g of purified water were mixed to obtain a dough. The fermented and completed dough was divided into 300 g portions, and the dough was divided into the dough pieces.

10 g of tomato sauce, 10 g of garlic, 10 g of cheese, 10 g of onion, 10 g of bell pepper were placed on top of the pizza dough and topped with a top temperature of 280 ± 5 ° C and an upper temperature of 850 ± 5 ° C for 3.5 minutes, .

In the above, roasted soybean powder was washed with purified water and then put in a peeling machine. The peeled soybeans obtained by removing the husks were roasted at 260 ° C for 60 seconds and then pulverized into 70 ± 5 μm. .

In the above, the triple-leaf powder was obtained by washing triple-seeded roots and trifoliate leaves at a weight ratio of 1: 1.5 with purified water, drying at 35 ° C for 2 hours, and pulverizing into a size of 70 ± 5 μm with a pulverizer.

Table 1 below shows compounding ratios of the major components of the above-prepared fried pizza.

≪ Example 2 >

The pit pizzas were prepared in the same manner as in Example 1, except that the mixing ratio of the main ingredients of the pit pizza described in the following Table 1 was used.

≪ Example 3 >

The pit pizzas were prepared in the same manner as in Example 1, except that the blending ratio of the main ingredients of the pit pizza described in the following Table 1 was used.

<Example 4>

The pit pizzas were prepared in the same manner as in Example 1, except that the mixing ratio of the main ingredients of the pit pizza described in the following Table 1 was used.

<Comparative Example>

The pit pizzas were prepared in the same manner as in Example 1, except that the blending ratio of the main ingredients of the pit pizza described in the following Table 1 was used.

Mixing ratio of pork pizza (unit: g) division Comparative Example Example 1 Example 2 Example 3 Example 4 won
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Ryo Tapioca starch - 20 20 20 20 Corn starch - 10 10 10 10 Wheat flour 1000 1000 1000 1000 1000 Rice flour - 2 2 2 2 Potato starch - 3 3 3 3 Roasted soybean meal - 30 40 50 60 Triptych - 20 40 60 80 part
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Ryo Salt 15 16 16 17 17 Sugar 15 16 16 17 17 Raw yeast 15 16 16 17 17 Purified water 560 610 640 660 660

<Test Example>

The pit pizza prepared in Examples 1 to 4 was used as an experimental group, and the pizza prepared in Comparative Example was used as a control group to perform sensory tests on the mild taste, coziness, taste and overall taste of the experimental group and the control group The results are shown in Table 2.

The sensory test was performed on well-trained panels (5, 10, 20, and 30 years old male and 5 female). The results were as follows: 5 points (5 points, 4 points, 3 points, Point average, 2 points or less average). The results of sensory evaluation are shown in Table 2 below.

Sensory results of pizza division Comparative Example Example 1 Example 2 Example 3 Example 4 Soft taste 4.5 4.5 4.7 4.8 4.8 Coziness 4.4 4.7 4.7 4.5 4.5 Likelihood 4.5 4.8 4.6 4.6 4.6 Overall flavor 4.5 4.7 4.7 4.6 4.6

* The respective sensory test values for the above Table 2 indicate that the total score of the panel is divided by the number of panels and then rounded up to the second decimal place, and the higher the numerical value, the better the sensuality.

From the results of Table 2, the palatability of Example 1 and the pudding of Example 2 were found to be superior to the pizza produced in Comparative Example, And overall taste were similar to those of the control group, indicating that the pizza of the present invention provides excellent taste. Especially, because of the addition of soybean flour, the problem of workability was not significant compared with the control group.

Although the present invention has been described and illustrated in detail, it should be understood by those skilled in the art that various changes and modifications may be made without departing from the scope of the present invention as defined by the appended claims. It will be understood that various modifications and changes may be made in the present invention.

The pizza of the present invention is industrially applicable because it provides softness, sleepiness, palatability, and overall good taste.

Claims (6)

Preparing a dough by mixing starch, roasted soybean flour, roasted soybean flour, rice cake, and a pizza ingredient in a flour to obtain a dough; fermenting and dividing the dough to produce a dough; the pizza dough comprising salt, sugar, raw yeast and purified water; And
Wherein the topping is at least one selected from the group consisting of tomatoes, tomato sauce, garlic, cheese, onion, potatoes, sweet potatoes, ham, bacon, green pepper and paprika, topping a topping of the pizza dough, &Lt; / RTI &gt; The method according to claim 1, wherein 10 to 100 g of starch, 1000 to 300 g of roasted soybean flour, 20 to 100 g of lozenge, 10 to 20 g of salt, 10 to 50 g of sugar, 10 to 20 g of raw yeast, 500 to 700 g of purified water To obtain a dough, fermenting and dividing the dough to make a pizza dough;
Wherein the pizza dough is topped with a topping product and baked in an oven. The method according to claim 1, wherein the starch is at least one selected from tapioca starch, corn starch, potato starch, sweet potato starch, rice starch, wheat starch. The method according to claim 1, wherein the dough is fermented at 28 to 32 ° C for 50 to 60 minutes while maintaining a humidity of 75 to 80%. The method according to claim 1, wherein the baking is performed at a lower temperature of the furnace at 260 to 300 캜 and at an upper temperature of 830 to 870 캜 for 2 to 5 minutes. A pizza oven made by the method of any one of claims 1 to 5.

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