KR101547515B1 - Manufacturing Method Of Chicken Pizza Comprising Fried Chicken - Google Patents

Abstract

The present invention is based on the fact that the characteristics of two distinct products differing in their origin and handling, namely, the flavor of white meat chicken having a rich taste of fried chicken and a rich chewing gum, and a variety of softness and topping derived from dough made by baking dough The present invention relates to a method of manufacturing a chicken pizza including a fried chicken, which is capable of enjoying flavor and nutrition together, comprising: a dough net made of wheat flour and having a plurality of openings; Chicken pieces covering the openings of the dough net and resting on the openings of the dough; And a topping which is placed on the dough net on which the pieces of chicken are placed.

Description

Technical Field [0001] The present invention relates to a method of manufacturing a chicken pizza including fried chicken,

The present invention relates to a method of producing chicken pizza including fried chicken, and more particularly, to a method for producing chicken pizza comprising two different products having different origins and different treatments, namely, a flavor of white chicken meat having a rich flavor and rich chewing taste of fried chicken, The present invention relates to a method for producing chicken pizza including fried chicken, which is made from baked dough, and fried chicken which enables various flavors and nutrition derived from topping to be enjoyed together.

Fried chicken and pizza are among the most popular foods that are widely available in the domestic market.

These two foods are different products whose origins and treatments are different, and are different in supply, manufacture, distribution route and transaction points of raw materials respectively. While some fast-food restaurants deal with these two products, it is still no exaggeration to say that the two products still form distinct and distinct markets.

The fried chicken is a kind of white meat, a kind of fried chicken that is fried in high temperature oil. In Korea, it is generally called fried chicken. Southern Fried Chicken is officially called "Southern Fried Chicken" in southern United States. In addition, there is also a whole chicken to eat. In Korea, there is a chicken with spicy chicken on a fried chicken and a chicken on a thinly sliced shiitake on a seasoned fried chicken. A typical method of making fried chicken is as follows. First, the chicken is soaked in cold water for 30 minutes. Then, the chicken is washed in flowing water and removed from the body. If necessary, the bones are removed. It is made with seasoning (sake, salt, pepper, etc.), frying (bread crumbs) and fried in oil.

It is said that the pizza originated from the Greek word Pitta, meaning 'flattened' or 'round and flat bread', and from the English word 'a point'. There are many different views on the origin of pizza, but there are many opinions that are derived from Maretum, a flat bread baked in oil and vinegar without yeast in Greek and Roman periods. At that time, it served with garlic and onion in the maretum. In the 18th century, it was named "Schiacciata" by adding tomatoes to Italy. There is also a claim that it originated in the Italian Tus Etruscan and Greek culture, famous for Leaning Tower of Pisa. In Italy, mozzarella cheese, anchovies, garlic, and oil have been used since the end of the 18th century, and today's pizza form has appeared. In the nineteenth century, the use of lard, pork, tomatoes and cheese became common. In 1830 it was commercialized in Naples, Campania, under the name of pizzeria, Naples pizza made from volcanic rocks of Vesuvius spread all over Italy. Margherita, the queen of Umberto I, became interested in pizza. In June 1889, Napoli's famous pizza owner Don Rafael Sexti created the famous 'Pizza Margherita', which symbolizes the Italian flag with tomato sauce, basil and mozzarella cheese. In the latter half of the nineteenth century, as Italy pushed for modernization, many migrated to the United States as poverty intensified. Some of them began to sell pizza after they had been depressed during World War II. Puree, oregano, cheese pizza topped with flour was commercialized. Giovanni Lombardi opened his first pizza shop in New York in 1905, and since the 1920s, a large number of Italian immigrants have opened pizza centers in the north of the United States. As a result of this process, the Italian pizza became very popular in the United States, and pizza companies in the US entered the world market with huge capital. In Korea, it has been spread by US military units, and some hotels and restaurants have been regarded as food for certain people. As a result of the 1986 Asian Games and the 1988 Olympic Games, many people have enjoyed the food. The method of making is to put a lot of ingredients (toppings) such as tomato sauce, olive, anchovies, mushroom, bacon, sausage, shrimp on top and cheese Sprinkle chopped and bake in the oven at about 200 ° C for 20 to 30 minutes until the cheese on top is melted. The basic dough material is used after being kneaded with 15g of raw yeast, 1/4 teaspoon of sugar, 1/2 cup of warm water, 2 cups of flour, 1 teaspoon salt and 1 teaspoon of olive oil. There are various names to follow.

Types of pizza can be divided into pan, pizza, and screen pizza. Fan pizza is a way to bake using a fan, but it is thick and suitable as a substitute for a meal. The new pizza is characterized by a thin dough. The screen pizza is an authentic Italian pizza baked using a screen device. It can be divided into family size, which can be divided into four for size, and Indy Dual Portion size, which is made small for eating alone.

As such, it is now a typical American fast food, but its origins are so different that fried chicken is known to be from the United States and pizza from Italy.

Thus, although each product may be manufactured and sold in one place, there is no known product, or food, that combines the merits of these two products.

Korean Patent Laid-Open Publication No. 1986-3793 (a method of manufacturing smog chicken) is a method of coating chicken meat with seasoning, coating sauce, poultice and smoked, and Korean Patent Laid-Open Publication No. 1985-6481 (A method of manufacturing chicken meat reconstituted meat) is a method of pulverizing chicken bones and then mixing them with a chicken-treated chicken to form a colloidal liquid, followed by freeze-drying. Korean Laid-Open Patent Application No. 1992-7569 And a method of applying a saline solution and performing massage. In addition, the chicken is a white meat with little fat, which is not self-supporting, so it is difficult to fry a large number of pieces of chicken while maintaining a circle shape of at least 25 cm like a pizza. Therefore, There is a problem that it is difficult. Furthermore, even if the batter is fried in a circular shape by wearing a frying cloth, if the frying cloth is thinned, it is difficult to fry while keeping the round shape. If the frying cloth is thickened, the flavor unique to the frying chicken can not be obtained.

DISCLOSURE OF THE INVENTION The present invention was conceived in order to solve the problems of the prior art as described above, and it is an object of the present invention to provide a flavor of white chicken meat having rich flavor and rich chewing feel of fried chicken and a variety of flavors derived from toppings and softness derived from dough made by baking bread dough The present invention also provides a method of manufacturing a chicken pizza including fried chicken which enables nutrition to be enjoyed together.

The chicken pizza including the fried chicken according to the present invention comprises a dough net made of flour dough and having a plurality of openings formed therein; Chicken pieces covering the openings of the dough net and resting on the openings of the dough; And a topping placed on the dough net on which the pieces of chicken are placed.

The flour dough is prepared by mixing 20 to 30% by weight of vegetables, 10 to 20% by weight of potato starch, 5 to 15% by weight of water, 1 to 10% by weight of butter, 1 to 5% by weight of spices, 0.5 to 2% To 1% by weight, and the flour as the balance.

The topping may be selected from the group consisting of tomato sauce, olive, anchovy, mushroom, bacon, sausage, shrimp, vegetables, and mixtures of two or more thereof.

The dough net may include a support frame on which pieces of chicken are placed to form a plurality of openings, and a rim constituting an edge of the dough net.

The piece of chicken may have a larger size than the opening so that it can rest on the opening.

The chicken pieces may be covered with a frying cloth.

Also, the method for manufacturing a chicken pizza including the fried chicken according to the present invention includes: (1) a kneading step of forming a dough constituting a dough net; (2) a molding step of forming a plurality of openings by cutting a part of the dough into a dough net so as to penetrate the dough obtained in the dough step; (3) a step of mounting chicken pieces on the openings of the dough net obtained in the forming step; (4) a frying step in which the dough net on which the pieces of chicken are mounted in the loading step is fried with heated oil while the pieces of chicken are mounted; And (5) a baking step in which the topping is placed on the chicken pieces of the dough net fried in the frying step, and heated and baked.

In the kneading step, the dough is kneaded with 20 to 30 wt% of vegetable, 10 to 20 wt% of potato starch, 5 to 15 wt% of water, 1 to 10 wt% of butter, 1 to 5 wt% of spice, 0.5 to 2 wt% 0.1 to 1% by weight of a baking powder, and flour as a remaining amount.

And further aging the dough obtained in the kneading step after the kneading step and before the molding step.

According to the present invention, the characteristics of two distinct products, namely, the flavor of white meat chicken with a rich flavor of fried chicken and a rich chewing gum, and a variety of flavors and nutrition derived from the whitening and topping derived from the dough made by baking the dough The present invention also provides a chicken pizza comprising the fried chicken and a method for producing the same.

1 is a plan view schematically showing a chicken pizza including a fried chicken according to one embodiment of the present invention.
FIG. 2 is a plan view schematically illustrating a dough net for manufacturing the chicken pizza of FIG. 1. FIG.
FIG. 3 is a perspective view schematically illustrating a process of putting a piece of chicken on a dough net of FIG. 2 for manufacturing the chicken pizza of FIG. 1;

Hereinafter, specific embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 to 3, a chicken pizza 10 including a fried chicken according to the present invention comprises a dough net 11 made of flour dough and having a plurality of openings formed therein; Chicken pieces (21) resting on the openings (12) of the dough net (11) so as to cover the openings (12) of the dough net (11); And a topping (topping is not shown for the sake of simplification of the figure) placed on the dough net 11 on which the chicken pieces 21 are placed. In the present invention, the dowel 11 is made of the same or similar type of dowel as a conventional pizza. In the shape of the dowel 11, a plurality of openings such as a net are formed so that a piece of chicken can be placed thereon. .

The dough preferably comprises 20 to 30% by weight of vegetables, 10 to 20% by weight of potato starch, 5 to 15% by weight of water, 1 to 10% by weight of butter, 1 to 5% by weight of spices, 0.5 to 2% Baking powder 0.1 to 1% by weight, and the flour as the balance, but the present invention is not limited thereto. The flour can be kneaded including edible flour such as wheat flour and / or rice flour, It will be understood by those skilled in the art that any of the dowels and / or dowels 11 can be formed.

In the dough, the vegetables serve to enhance taste and flavor, provide a soft touch and reduce the sensation of taste. The vegetable is a vegetable that is routinely called a vegetable, and refers to a herbaceous cultivated plant that is used in a fresh state for a side dish or snack. In general, it is often watery and difficult to store. There are about 60 varieties of vegetables grown in Korea, most of which came from foreign countries according to cultural exchanges. Garlic, turnips, radishes, cabbages etc. came in through China, and celery, lettuce lettuce, cauliflower and green pepper were introduced by westerners in the late Joseon Dynasty. The type of the vegetables used in the present invention is not particularly limited and may be selected from the group consisting of onion, leek, spinach, parsley, pimento, paprika, carrot, cabbage, celery, potato, sweet potato and a mixture of two or more thereof . The above vegetables can be put in the raw, but it is preferable to put in the boiling water to prevent the vegetables from burning and to make the flour dough well. It is preferable that the vegetable is used in an amount within a range of 20 to 30 wt% based on the total amount of the dough, to improve taste and flavor, to provide soft touch and to reduce sensory taste.

In the pastry dough, the potato starch functions to increase the adhesive strength of the dough reduced by the vegetables while reducing the sensory taste. It is preferable that the potato starch is used in an amount within a range of 10 to 20 wt% based on the total amount of the pastry dough, in order to increase the adhesive force of the pastry dough reduced by the vegetables while reducing the sensed taste.

In the pastry dough, the water is mixed with the pastry dough as a mixing medium and mixed with the pastry powder and the potato starch to give an adhesive force. The amount of water used in the pastry dough in the present invention is suitable for use as a mixed medium in an amount within a range of 5 to 15% by weight based on the total amount of pastry dough, It is about 1/4 of the amount of water used in dough.

In the pastry dough, the butter is contained in the pastry dough and functions to impart a smooth texture and a fine flavor to the dough net 11, which is formed of the pastry dough. The butter is used in an amount within a range of 1 to 10% by weight based on the total amount of the pastry dough, which is suitable for imparting a soft texture and a fine flavor to the dough net 11 made of the pastry dough.

The spice of the dough functions to enhance the flavor. The spice is used in an amount within a range of 1 to 5% by weight based on the total amount of the pastry dough, so that the spice is suitable for enhancing flavor. In the present invention, the term " spice " means a seasoning which adds flavor and flavor to cooking and gives a stimulating taste. Typical spices are as follows.

Juniper Berry; The fruit of the juniper tree that smells of resin and is bitter bitter. It is a basic ingredient of jean and adds flavor to marinade, sauerkraut, meat patte.

Cling / creeping; Dried flowers of cloves. It cooks with whole ham or onion that is boiled, and it makes flour and gives flavor to foods such as ginger cookies.

Allspice; It is also called Jamaica spice. Used to add flavor to spicy or sweet dishes and liqueurs.

White mustard; Mustard larger in size and less irritating than black mustard seeds. Especially used to make American mustard.

Black mustard / black mustard; Seeds with a high concentration of essential oil. Whole, or grind to use as a spice.

Black pepper / black pepper; The most stimulating and fragrant pepper. It picks up the less ripe small fruit and dries it.

White pepper; Pepper is less irritating than black pepper. When the small fruit is cooked well, it is dried, and the black surface is peeled off.

Red pepper; It is a dry fruit with a soft fragrance and a mildly spicy taste. It opens in a tree other than pepper, and is used like pepper.

Green pepper; When it is not ripe, it is dried and dried, or it is stored in salt water or vinegar. This pepper is smooth but strong.

Nutmeg; Refill incense in dairy products, but if you put the powder, the fragrance decreases quickly. The red film known as 'mace' is also used as a spice.

Caraway; Stirring flavor adds to the taste of the stew. It is mainly used in Eastern Europe, India and Arab countries.

Cardamom; Spice with green, brown or white, depending on whether it is dry, oven-dried, or bleached. The delicately flavored pepper characterizes Indian curry.

Cinnamon / cinnamon; Dried cinnamon bark. It is sold as a piece of bar, powder, and essential oil. Candy, sweet dishes, and warm drinks.

Saffron; The most expensive spices. It is dried by hand picking the pistil head of Crocus, and it is an essential ingredient of Paella and Budagh.

Cummins; Spices widely used in Arabic, Indian and Mexican traditional dishes. It has a strong smell and a warm character and a bitter taste.

Curry ; The spice which is the basic ingredient of Indian food. The degree of spicy taste varies depending on the amount of pepper or pepper used.

Turmeric / turmeric; It is similar to ginger and grinds and uses powder. Among other uses, especially Indian curry and chutney add to the American Mustard adds color.

Horror wave; If you fry, bitter and sweet aftertaste remains. It is used for Indian cooking, and when it buds, it puts in salad.

Halapone pepper; A relatively mild pepper from Mexico. It is sold as freshly pickled or dried or seasoned. When it is ripe, it turns red.

Red pepper; Small and very spicy pepper. Removing the seeds and inner membrane reduces the tasteless taste.

Cayenne pepper; Dried red pepper. It is used to make Tabasco sauce. It is very spicy, so even if you put it in a little, it becomes a spice throughout the dish.

paprika ; Widely used in Hungarian cuisine, the spicy powder is mixed with sweet red pepper and red pepper. It is used to taste and color various foods such as eggs and potatoes.

Azoan; It is very fragrant and tastes like time. It is used in a wide variety of applications, especially starchy foods, beans, and Indian wafers.

Ai; It is the dried ginseng from two kinds of large fennel. When cooked, the unpleasant smell disappears and adds flavor to vegetables, fish and Indian sauce.

Garam masala; Indian spices mixed. There are a wide variety of types, some of which contain 12 different materials. It is used to season fillav and meat dishes.

Cajun spice; Salt, cayenne pepper, paprika mixed spices. It is used to taste Ragu and Cajun dishes.

Marinated spices; Fruit and vegetable preservatives, chutneys, mixed spices in vinegar. The composition varies.

Oyster powder; A mixture of five spices used in Chinese cuisine. Star anise, clove, fennel seeds, cinnamon, Sichuan pepper.

Chili powder; Mixed spices containing dried chili and chopped chili. Depending on the degree of use of chili, the degree of strong taste is different. It is widely used for the taste and color of rice, pasta and stew.

Oregano (oregano), which is widely used for pizza, is a perennial herb with lepidoptera which is used as a spice for cooking. It is also known as a flower mint and is characterized by a mint-like aroma. It is a herb that stands out against the insects and the cold, and is strong in wildflowers. It is 30 to 60 cm in height and 1.5 cm in length. It has good fragrance and bitter taste and refreshing. The flower is 4㎜ in diameter with a purplish reddish purple color. It blooms from July to October at the end of stem. It is harvested at the time of flowering, dried and preserved, and the dried leaves are used as spices. Unique flavors, spicy and bitter flavors are well suited to tomatoes, so it is an indispensable spice for Italian cuisine using tomatoes, especially pizza. Chili powder, chili con carne, and spaghetti, omelet, beef stew, mutton, and tomato juice. Many sources, the basis of French cuisine, are an advanced form of ancient Roman sources with oregano as their main ingredient. It can also be used as a dry flower, and it is effective to put dry leaves and flowers in your pouch for hot fumigation of rheumatic patients. The oregano extract, used as herbal medicine from ancient Greek times, is used for boiling tea, potpourri, and bathing agent because it has gut, diuretic, dryness, appetite promotion, soothing and sterilizing action. It is known to be effective for seasickness, neural headache, and insomnia. However, the spice is not limited to the above-mentioned oregano, and it is generally possible to use other spices used to provide a variety of flavors to a dish, and the selection of a proper spice can be selected according to the taste of the recipient. It can be understood. Currently, spices sold in various countries are made up of a mixture of spices such as curry powder in addition to a single spice such as mustard, phytolit, lemon peel, curry powder, cardamom, cumin, paprika and pepper. Curry powder is a blend of spices such as pepper, nutmeg, ginger, cinnamon, clove, coriander, cumin, dill, fennel, turmeric and cardamom. Mexican chili powder is a blend of oregano, dill, and a few other spices based on red pepper.

The baking powder of the dough functions to soften the dough net 11 composed of the dough. The baking powder may be used in an amount ranging from 0.1 to 1% by weight, based on the total amount of dough, so as to soften the dough.

The wheat flour of the dough is a basic constituent of the dough 11 constituting the dough net 11. The flour dough has an adhesive strength by mixing with water and is baked by frying or baking to form the dough net 11, It constitutes a dow that can be edible.

The topping may be selected from the group consisting of tomato sauce, olive, anchovy, mushroom, bacon, sausage, shrimp and a mixture of two or more thereof, but the present invention is not limited thereto. It should be understood by those skilled in the art that the topping serves to provide the appearance and taste of the pizza in the chicken pizza 10 according to the present invention, and toppings identical or similar to those used in conventional pizza can be used will be.

2, the dough net 11 includes a support frame 13 on which the chicken pieces 21 are placed so that a plurality of openings 12 are formed, and a rim 11, which forms the edge of the dough net 11, (14).

The dough net 11 includes a plurality of openings 12, and the chicken pieces 21 are fried in the openings 12, respectively. At this time, the pieces of chicken meat 21 are exposed to the boiling oil even on the top and sides of the chicken meat 21, as well as the bottom surface thereof, on the basis of the state of being placed on the dough net 11. Therefore, And as a result, the flavor as a fried chicken can be fully exhibited as intended by the present invention. This can be achieved by the openings 12 formed in the dowel 11 and in particular by the formation of the openings 12 to mount the pieces of chicken 21 in the openings 12 So that the chicken pieces 21 and the support frame 13 are at least overlapped.

2, the support frame 13 and the rims 14 of the dowel 11 may be formed by removing a portion of the dowel 11 to form a plurality of openings 12 And may be formed by remaining portions by forming. Although the size of the dough net 11 is not limited, it is understood that the dough net 11 may have a diameter of at least 25 cm in consideration of commercialization and may have a diameter larger than that, and the present invention is not limited thereto It is not.

The size d1 of the opening 12 formed in the dowel 11 and the width d2 of the support frame 13 formed between the openings 12 and the width 14 of the frame 14 the diameter d1 of the opening 12 is preferably about 3 cm and the diameter d2 of the opening 12 is about 3 cm. The width d2 of the support frame 13 formed between the openings 12 is preferably about 1.5 cm and the width d3 of the rim 14 can be about 1.5 cm However, it should be understood that these are also illustrative, and those skilled in the art can appropriately change the size thereof.

The piece of chicken meat 21 may have a larger size than the opening 12 so that it can be placed on the opening 12. For example, as described above, the diameter (L) of the dowel 11 is set to 25 cm, and the size (d1) of the opening 12 is set to about 3 cm, And the width d3 of the rim 14 is about 1.5 cm, the size of the chicken pieces 21 is about 4 Cm, but the present invention is not limited thereto, and may be larger than this. However, if the size of the piece of chicken meat 21 is less than 3 cm, the chicken meat piece 21 can not be supported by the support frame 13 of the dough web 11 and can escape through the opening 12, There is a problem that the chicken pieces 21 are not supported by the dough net 11.

The chicken pieces 21 may be covered with a frying cloth. The term " frying cloth " refers to the outer surface of the frying cloth, which is coated with starch or flour. That is, the surface of the frying material is overlaid, and the oil is sufficiently supplied to the frying material, thereby enhancing the characteristic flavor and enhancing the texture of the fried food. If desired, additional ingredients may be added to spices such as bread crumbs, oregano, salt and / or pepper. Such a frying cloth is the same as or similar to that used to produce conventional fried chicken, and is easily understood by those skilled in the art, may be purchased and used commercially, and may be used according to the manufacturer's specific recipe or It can be understood that the enemy may be changed to have various tastes and textures according to the taste of the fishermen.

The method of manufacturing a chicken pizza including the fried chicken according to the present invention may include (1) a kneading step of forming a dough constituting the dough net 11; (2) shaping the dough net 11 by forming a plurality of openings 12 by cutting the portion of the dough so as to penetrate the dough obtained in the dough stage; (3) a step of mounting chicken pieces (21) on the openings (12) of the dough net (11) obtained in the forming step; (4) a step of frying the dough net 11 on which the chicken pieces 21 are mounted in the mounting step, with the heated oil in the state that the chicken pieces 21 are mounted; And (5) a baking step in which the topping is placed on the chicken pieces 21 of the dough net 11 fried in the frying step, and heated and baked.

The kneading step is a step of forming a dough constituting the dough net 11, and can be understood to be the same as or similar to a kneading step for the production of a conventional dough for making pizza. The dough may be added to a conventional kneader which is commercially available and mixed and mixed at a low speed for about 3 minutes. The excessive kneading time is increased during frying due to the formation of the gluten film, There may be a problem of degradation. Flour contains a mixture of several proteins, as well as sugars and fats. When a small amount of water is added to flour to knead it to make a lump, if it is worn in a large amount of water, starch is suspended in water to be removed, and gluten is left as a sticky mass. When gluten is mixed with 50 to 70% ethyl alcohol, there is a melting component and a non-melting component. The former is called gliadin and the latter is called glutenin. The amount of gluten depends on the type of flour. The stickiness of gluten has the power to hold the gas, and that is why the bread is swollen. In addition, because the flour absorbs water equally compared to other flour, and the surface stretches well, it is because gluten exists, and it is the basic ingredient for processing the flour. Protein plays the most important role in wheat flour, and the major components of wheat protein are gliadin and glutenin, which are collectively referred to as gluten supernatant. Whereas glutenin imparts firmness to gluten, gliadin imparts stickiness and softness. Therefore, the ratio of gluten content to glutenin content in wheat flour has a great influence on the properties of flour products. When gluten in flour is kneaded with water, it is connected to starch particles in wheat flour to form a gluten film having a net-like structure. This membrane prevents the outflow of carbon dioxide gas and water vapor produced by fermentation of the yeast, and at the same time, imparts plasticity to the dough. Wheat flour is the strongest component in the content of the gluten, the least in the flour, and the gravitational component in the middle. Because gluten is tenacious and does not dissolve in water, it rinses in water flowing through the flour, allowing gluten to flow away, starch and other water soluble ingredients. The gluten thus obtained is referred to as wet gluten, which contains 35% or more of high-strength gluten and 19-25% of glutinous gluten.

Particularly, in the present invention, the dough preferably comprises 20 to 30% by weight of vegetables, 10 to 20% by weight of potato starch, 5 to 15% by weight of water, 1 to 10% by weight of butter, 1 to 5% To 2 wt%, baking powder 0.1 to 1 wt%, and flour as the balance. The vegetable, potato starch, water, butter, spice, seasoning, baking powder and wheat flour and their contents as the constituents of the dough are the same as or similar to those described above, and repeated description will be avoided.

The forming step comprises forming a plurality of openings (12) by cutting a portion of the dough into a dough net (11) through the dough obtained in the kneading step. By forming the plurality of openings 12, the dough net 11 is provided with a support frame 13 capable of supporting pieces of chicken meat 21 and a rim 14 constituting an edge of the dough net 11, .

The mounting step consists of mounting chicken pieces 21 on the openings 12 of the dough net 11 obtained in the forming step.

The frying step is also referred to as a hot water treatment step. In the mounting step, the dough net 11 on which the chicken pieces 21 are mounted is fried with heated oil in the state where the chicken pieces 21 are mounted. By this frying step, the dough net 11 made of flour dough in a state of being plastic, that is, deformable, is changed to a state where it is hardened to some extent so as not to be further plasticized, The chicken pieces 21 fixed to the dough net 11 are fixed to the dough net 11. At this time, the chicken pieces 21 fixed to the dough net 11 are sufficiently fried by the oil to have a unique flavor of the chicken chicken. Particularly, in the frying step, the dough net 11 on which the pieces of chicken meat 21 are placed is placed on boiling oil while being placed on a frying assy plate having a plurality of through holes, and the dough net 11 is fried . The fry assistant plate may be formed by forming a plurality of through holes in a metal plate, preferably a stainless steel plate, which can withstand a change in boiling oil, and which is capable of withstanding, and has a knob shape for facilitating handling in boiling oil. . So that the boiling oil easily passes through the plurality of through holes so that the boiling oil easily contacts the bottom surface of the dough net 11 mounted on the fry assist plate so that the dough net 11 is evenly fried as a whole, Since the chicken meat pieces 21 are placed on the openings 12 of the dough net 11 so that boiling oil is sufficiently in contact with the chicken pieces 21, So that the fried chicken can be easily fried in the form of a circle while having a characteristic flavor of the fried chicken.

The baking is performed by placing the topping on the chicken pieces 21 of the dough net 11 fried in the frying step and heating and baking the topping, and through this baking step, the chicken pizza 10) is completed. In the above, the topping is the same as or similar to the one described above, and repeated explanation is avoided. The baking may also be performed in a conventional oven. The temperature and time may be adjusted according to the material used, the type and form of the oven, the texture of the obtained chicken pizza, and the like, It is understandable that it is.

And further aging the dough obtained in the kneading step after the kneading step and before the molding step. The aging is performed by allowing the pastry dough to stand at room temperature for about 1 hour. Through the aging, the flavor and flavor can be increased and the molding into the dough net 11 can be facilitated.

Hereinafter, preferred embodiments and comparative examples of the present invention will be described.

The following examples are intended to illustrate the invention and should not be construed as limiting the scope of the invention.

Example

The ingredients listed in Table 1 were mixed in a kneader, mixed and mixed at low speed for about 3 minutes (general pizza was run for 3 minutes at low speed and 12 minutes at high speed) to obtain flour dough.

ingredient content function flour 40.5% Provides a soft texture while retaining the dough's tenacity. vegetable 25% Promotes taste and flavor, gives a soft texture and eliminates the taste Potato starch 15% Removes tastes and increases the reduced adhesion by vegetable ingredients water 10% As a mixed medium, the water content is 1/4 that of general pizza. butter 5% Gives soft texture and sweet flavor Spice 3% Promoting flavor Condiment One% Promoting taste Baking powder 0.5% Smooth texture

The dough was allowed to stand at room temperature for about 1 hour before being formed into a dough net.

As shown in FIG. 2, the aged flour dough is formed with a support frame 13 on which chicken pieces 21 are placed so that a plurality of openings 12 are formed and a rim 14 constituting the edge of the dough net 11, To form the dough net (11). Here, the diameter of the dowel 11 is 25 cm, the diameter of the opening 12 is 3 cm, the width of the support frame 13 is 1.5 cm, and the width of the rim 14 is 1.5 cm.

Thereafter, pieces of chicken pieces 21 covering the openings 12 of the dough net 11 are put on the support frame 13. The piece of chicken 21 was made of cashew chicken with bone removed. Here, the size of the chicken piece 21 was 4 cm. Therefore, the pieces 21 of chicken were placed on the support frame 13 by about 5 mm.

Thereafter, the dough net on which the chicken pieces were mounted was placed on a stainless steel frying assisting plate, and the meat was put into oil (hot water) heated to 180 ° C. and fried for 8 minutes. After the frying operation was completed, The toppings were placed on top and baked at a temperature of 250 DEG C for 3 minutes to prepare chicken pizza according to the present invention.

The chicken pizza obtained according to the present invention can enjoy the crispy and sophisticated texture of the dough (cruster) and toppings of various flavors in addition to the unique flavor of the fried chicken, thus giving the fried chicken and pizza a taste that simultaneously tastes. In addition, the dough (cruster) of the chicken pizza obtained according to the present invention does not become tough by preventing the gluten film from being formed by shortening the mixing time, and provides crisp feeling of texture by the frying process, thereby providing a richer taste.

In the case of regular pizza, the gluten film was formed due to the long mixing time, and when the dough net formed with this gluten film was fried, a tough texture was exhibited.

The above-described chicken pizza (example) and pizza (control) sold in the market in general are divided into 10 groups of 10 men and 10 women and 10 men and women of each age group , 10 people in their 20s, 10 people in their 30s, 10 people in their 40s, 10 people in their 50s, and 10 people in their fifties), 1/8 chicken pizza according to the present invention per person and 1/8 general pizza After serving to serve at the same time, they were allowed to freely comment on which one was preferred and why.

As a result, 20 people in their teens and 20s showed preference to chicken pizza, and they showed that they could enjoy various flavors in common.

On the other hand, in the case of 30s, 9 people showed preference to chicken pizza, and 1 person preferred the general pizza because they prefer less fried chicken.

In addition, in the 40s and 50s, a large number (18 total) of them prefer chicken pizza, and they can enjoy the flavor of the fried chicken by the taste of topping, while enjoying various flavors Opinions expressed.

The present invention can be used in the food service industry, particularly in the fast food industry.

While the invention has been shown and described with reference to certain exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims.

10: Chicken pizza 11: Dow nets
12: aperture 13: support frame
14: Border 21: Chicken pieces

Claims (9)

(1) a kneading step of forming a dough comprising a dough net;
(2) a molding step of forming a plurality of openings by cutting a part of the dough into a dough net so as to penetrate the dough obtained in the dough step;
(3) a step of mounting chicken pieces on the openings of the dough net obtained in the forming step;
(4) a frying step in which the dough net on which the pieces of chicken are mounted in the loading step is fried with heated oil in a state in which the pieces of chicken are mounted; And
(5) a baking step in which the topping is placed on the chicken pieces of the dough net fried in the frying step and heated and baked;
The method of claim 1, wherein the fried chicken is cooked in a chicken pizza. The method according to claim 1,
Wherein the dough comprises 20 to 30% by weight of vegetables, 10 to 20% by weight of potato starch, 5 to 15% by weight of water, 1 to 10% by weight of butter, 1 to 5% by weight of spices, 0.5 to 2% 0.1 to 1% by weight of baking powder, and flour as a remaining amount. The method according to claim 1,
Further comprising the step of aging the dough obtained in the kneading step after the kneading step and before the molding step, thereby aging the pastry dough. delete delete delete delete delete delete

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