KR101910447B1 - A bomb-shaped pizza and manufacturing method thereof - Google Patents
A bomb-shaped pizza and manufacturing method thereof Download PDFInfo
- Publication number
- KR101910447B1 KR101910447B1 KR1020160027443A KR20160027443A KR101910447B1 KR 101910447 B1 KR101910447 B1 KR 101910447B1 KR 1020160027443 A KR1020160027443 A KR 1020160027443A KR 20160027443 A KR20160027443 A KR 20160027443A KR 101910447 B1 KR101910447 B1 KR 101910447B1
- Authority
- KR
- South Korea
- Prior art keywords
- dough
- weight
- parts
- pizza
- delete delete
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bomb pizza and a method of manufacturing the bomb pizza. More particularly, the present invention relates to a bomb pizza and a method of manufacturing the same, , It is possible to provide the consumer with a spark by using a beverage containing alcohol, thereby providing the user with the feeling of receiving the actual bomb, thereby providing the visual pleasure as well as the enjoyment of eating, To a new type of pizza and a manufacturing method thereof.
Description
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bomb pizza and a method of manufacturing the same. More particularly, the present invention relates to a bomb pizza and a method of manufacturing the same. More particularly, The present invention relates to a new type of bomb pizza that can feel an atmosphere like receiving a real bomb by providing a flame by using an included beverage, and a method of manufacturing the same.
Generally, pizza is originated in Italy. It is a type of pie baked by adding various toppings such as tomato sauce and cheese to a dough spreading in a circular shape and pushing a fermented batter as a main ingredient of flour as a main ingredient. It is a food that has been positioned as a food that can be easily eaten as snacks or substitute meals.
In other words, a pizza is made of main material, a material and a source, and various types of pizza are manufactured according to diversification of topping materials and sauces as a sub-material. Such pizza manufacturing methods usually include adding seasonings or yeast The mixture is mixed and then fermented to prepare a dough. The dough is molded into a predetermined shape, and various compositions of a topping material and a sauce are added according to taste, and the mixture is heated in a cooker and baked.
More specifically, first, the pizza dough is kneaded with appropriate amounts using flour, water, yeast, sugar, salt, milk and butter, and then cut to a thin and uniform thickness in an appropriate amount. I put it. Next, pizza sauce is mixed with pizza sauce mixed with chopped tomatoes, chopped garlic, incense and salt, and then poured over the pizza sauce, followed by cheese, ham, onion, mushroom, olive, bell pepper, Place a variety of topping ingredients, such as sausages or sausages, and top it with pizza cheese to bake the pizza in the oven.
The peculiar taste of the pizza obtained through these steps is determined mainly by the type of the sauce material, dough, and toppings blended and can have a unique taste in the baking process.
The material of such a pizza is a problem that is too limited, and its shape is formed into a round shape with a uniform thickness. As a result, it is difficult to satisfy consumers' desires for various pizzas that are sold on the market.
Accordingly, attempts have been made to manufacture a new type of pizza using a variety of different materials. Open Patent Publication No. 2015-0057774 (published on May 28, 2015) discloses a roll-shaped pizza prepared by baking a baked round dough topped with cheese and various kinds of ingredients and baking the dough again in an oven. -0083239 (published on Jul. 17, 2015), a ball pizza made in a circular size that can be eaten in a mouthful is filled with a topping material inside the dough.
In the present invention, a new type of pizza showing a bomb shape is manufactured by superposing another pizza dough on the top of the pizza dough and sealing it, and then air is injected into the inside of the pizza dough to form a closed space. The present invention relates to a new shape of a bomb pizza that can feel an atmosphere like receiving an actual bomb by providing a spark by using an included beverage, and a method of manufacturing the same.
In order to accomplish the above object, an embodiment of the present invention includes a first dough topping material and a second dough disposed on top of the first dough, It is preferable that the edges of the second dow are in contact with each other to be sealed bomb pizza, and an air layer may be formed in the closed space between the first dow and the second dow.
The topping material may be selected from the group consisting of pizza cheese, ricotta cheese, gorgonzola cheese, grannahpadano cheese, cheddar cheese, sugar cheesecake fruit, fruit pie filling, meat sauce, hapanese chop, red pepper, chili pepper, parsley, Preferably, the topping material comprises 10 to 20 parts by weight of ricotta cheese, 5 to 10 parts by weight of gorgonzola cheese, 1 to 10 parts by weight of grana podano cheese 1 to 100 parts by weight of pizza cheese, 15 to 25 parts by weight of fruit flavored with sugar, 10 to 20 parts by weight of dried fruit pulp, or 50 to 70 parts by weight of meat sauce, 10 to 30 parts by weight of halapinochol, 1 to 3 parts by weight of red pepper, 1 to 5 parts by weight of chili pepper, 1 to 10 parts by weight of cheddar cheese and 0.1 to 3 parts by weight of parsley.
It is preferred that the bomb pizza be cooked together with at least one selected from the group consisting of honey sauce, white barbecue sauce, tomato salsa, ice cream, roasted brown rice, fruit and ricotta cream.
The tomato salsa may include tomatoes, onions, hapanese, lemon juice, basil, salt, sugar, parsley and olive oil. Preferably, the tomato salsa is 20-30 weight 10 to 20 parts by weight of lemon juice, 1 to 3 parts by weight of basil, 1 to 4 parts by weight of salt, 3 to 5 parts by weight of sugar, 3 to 5 parts by weight of parsley and 10 to 20 parts by weight of olive oil Parts by weight.
The ricotta cream may contain vegetable cream, ricotta cheese and maple syrup, wherein the ricotta cream contains 12 to 22 parts by weight of ricotta cheese and 1 to 3 parts by weight of maple syrup per 100 parts by weight of vegetable cream And the like.
Another embodiment of the present invention is a method of making a dough comprising the steps of: preparing a first dough and a second dough using a dough, topping the topping material in the first dough, superposing a second dough on top of the topped first dough Sealing the margins, then injecting air, and applying air to the sealed dough to bake the pizza.
Further comprising the step of pouring the alcohol-containing beverage onto the top of the pizza and then igniting the flame after the step of baking the pizza, wherein after the igniting step, the topping material in the pizza is exposed, And cutting the second dough to a size that can be eaten.
After the step of baking the pizza, the second dough may be cut so as to be eaten and then the step of applying the ricotta cream may be further included.
In the step of producing the dough, it is preferable that the dough includes a strong ingredient, water, salt, and yeast, and further includes a black ingredient or a pink ingredient as the ingredient.
The step of preparing the dough comprises a first mixing step of mixing 1 to 5 parts by weight of salt with respect to 100 parts by weight of a strong body, 0.1 to 0.5 parts by weight of yeast and 0.1 to 3 parts by weight of a mixture of 50 to 60 parts by weight of water, 2 mixing step, mixing the mixed mixture in the first mixing step and the second mixing step uniformly to prepare a dough, doughing the dough for 20 to 40 minutes, and doughing the dough in a predetermined amount , Followed by aging.
The black sub-component is at least one selected from the group consisting of at least one selected from the group consisting of inks, black rice flour, black rice flour, black rice flour, blackberry flour, black pepper flour, black cumin flour, seaweed flour, kelp flour, The pink part may be selected from the group consisting of at least one selected from the group consisting of iris-derived coloring matter, safflower powder, corn oil powder, pomegranate powder, jujube powder, omega powder, monosaccharide powder, ginger powder and bramble powder.
In the topping step, the topping material may be selected from the group consisting of pizza cheese, ricotta cheese, gorgonzola cheese, grana pada cheese, cheddar cheese, sugar cheeses, fruit pie filling, meat sauce, , Parsley, and dried persimmon leaves.
More preferably, the topping material comprises 10 to 20 parts by weight of ricotta cheese, 5 to 10 parts by weight of gorgonzola cheese, 1 to 5 parts by weight of granapadano cheese, 15 to 25 parts by weight of sugar- 10 to 20 parts by weight of dried papaya and 50 to 70 parts by weight of meat sauce, 10 to 30 parts by weight of halapinochol, 1 to 3 parts by weight of red pepper, 1 to 3 parts by weight of chili pepper, 5 to 10 parts by weight of cheddar cheese, and 0.1 to 3 parts by weight of parsley.
Preferably, the baking of the pizza is performed by heating the sealed dough at 200 to 300 DEG C for 2 to 6 minutes.
The present invention relates to a method of manufacturing a pizza-shaped new pizza in the form of a bomb, in which a sealed space containing air is formed, by using a pizza dough and, when providing it to a consumer, Thus, it is possible to feel the atmosphere that the actual bomb is received, and it is possible to improve the preference of the consumer.
1 is a photograph showing a bomb pizza manufactured according to an embodiment of the present invention.
2 is a photograph showing a process of manufacturing a dough according to an embodiment of the present invention.
FIG. 3 or FIG. 4 is a photograph showing a process of topping a topping material on a dough according to an embodiment of the present invention.
FIG. 5 is a photograph showing a process of sealing an edge of another dough with another dough on top of a top dough according to an embodiment of the present invention, and then injecting air.
6 is a photograph showing a process of brewing air-injected dough into an oven according to an embodiment of the present invention.
FIG. 7 is a photograph showing a process of using a rum on the top of a baked bomb pizza according to an embodiment of the present invention.
8 is a photograph showing a bomb pizza manufactured using a dough including a pink sub-material according to an embodiment of the present invention.
FIG. 9 is a photograph schematically showing a manufacturing process of a bomb pizza manufactured according to another embodiment of the present invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The preferred embodiments of the present invention will now be described in detail with reference to the accompanying drawings. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. As well as the fact that
Throughout this specification, when a member is located "above " another member, this includes not only when a member is in contact with another member, but also when another member is present between the two members.
Throughout this specification, when an element is referred to as "including" an element, it is understood that it may include other elements as well, without departing from the other elements unless specifically stated otherwise.
The terms "first "," second ", and the like are intended to distinguish one element from another, and the scope of the right should not be limited by these terms. For example, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.
In each step, the identification code is used for convenience of explanation, and the identification code does not describe the order of the steps, and each step may be performed differently from the stated order unless clearly specified in the context. have. That is, each of the steps may be performed in the same order as described, or may be performed substantially concurrently or in the reverse order.
Unless otherwise stated in the present specification, the term 'dome' means a hemispherical shape, and a rounded surface formed on a polygonal plane such as a circle, a hexagon, an octagon, etc., have.
Hereinafter, the bomb pizza of the present invention and the method for producing the same will be described in detail.
First, the bomb pizza of the present invention includes a first dough topping material and a second dough disposed over the top of the first dough, wherein the edges of the first dough and the second dough are in contact with each other Preferably, the air layer may be formed in a space sealed between the first and second doughs, more preferably, the first dough and the second dough may be sealed to form a dome-like dome have. Thus, the pizza of the present invention can be reminded of the bomb image to the consumer by providing a bulging dome shape when presented to the customer.
In addition, the topping material topped by the bomb pizza may be selected from the group consisting of pizza cheese, ricotta cheese, gorgonzola cheese, grana pada cheese, cheddar cheese, sugar cheeses, fruit pie filling, meat sauce, Pepper, Parsley, and Dried Parsley.
Preferably, the topping material is topped with lemon juice added to fruit file peeling when it is desired to enjoy refreshing fruit, or 10 to 20 parts by weight of Ricotta cheese, 5 to 10 parts by weight of Gorgonzola cheese per 100 parts by weight of pizza cheese 1 to 5 parts by weight of granapadano cheese, 15 to 25 parts by weight of sugar-flavored fruit and 10 to 20 parts by weight of dried fruit pulp, or 50 to 70 parts by weight of meat sauce, 10 to 30 parts by weight of red pepper, 1 to 3 parts by weight of red pepper, 1 to 5 parts by weight of chili pepper, 1 to 10 parts by weight of cheddar cheese and 0.1 to 3 parts by weight of parsley. However, the topping material is not limited thereto, and can be appropriately selected depending on the taste and season of the consumer, the atmosphere of the meal, the texture and taste of the dough.
More preferably, the bomb pizza further enhances the flavor when taken or sprayed with at least one selected from the group consisting of honey sauce, white barbecue sauce, tomato salsa, ice cream, roasted brown rice, fruit and ricotta cream It is possible to eliminate the peculiar feeling of the pizza and eat the pizza until the end, so that it is possible to prevent the pizza dough portion from being discarded in the past.
The tomato salsa contains tomatoes, onions, halapigny, lemon juice, basil, salt, sugar, parsley and olive oil, preferably 0.3 cm 20 to 30 parts by weight of an onion prepared in the form of cubes having a size of 50 to 60 parts by weight, finely divided hapalizyrene 50 to 60 parts by weight, lemon juice 10 to 20 parts by weight, thinly sliced basil 1 to 3 parts by weight, salt 1 to 4 parts by weight, ~ 5 parts by weight, 3-5 parts by weight of finely crushed parsley and 10-20 parts by weight of olive oil.
The ricotta cream includes vegetable cream, ricotta cheese and maple syrup. Preferably, the ricotta cream may contain 12 to 22 parts by weight of ricotta cheese and 1 to 3 parts by weight of maple syrup per 100 parts by weight of vegetable cream More preferably, the vegetable cream, the ricotta cheese and the maple syrup are uniformly mixed without agglomeration, and then the mixture is put into a whipping device and nitrogen gas is injected.
In another embodiment of the present invention, the bomb pizza comprises the steps of producing a first dough and a second dough using a dough, topping the topping material in the first dough, And then air is injected, and the step of baking the pizza by applying heat to the air-injected and sealed dough.
Preferably, after the step of baking the pizza, the step of pouring the alcohol-containing beverage onto the top of the pizza baked in front of the consumer and igniting the flame further includes a new method Of bomb pizza can be produced.
In addition, after the step of igniting, the step of removing the second dough so as to expose the topping material inside the pizza in order to enhance the convenience of the customer's eating may further include cutting the first dough to an eating size .
On the other hand, in another embodiment, after the step of baking the pizza, the second dough may be cut so as to be eaten and then the step of applying the ricotta cream may be further included.
Dow Steps to manufacture
First, the dough is manufactured by uniformly mixing water, salt, yeast, and a material to a high-strength powder as a main material for making bread, and stirring the mixture until a predetermined viscosity is obtained. After the fermentation or aging, can do.
Preferably, the step of preparing the dough comprises a first mixing step of mixing 1 to 5 parts by weight of salt with respect to 100 parts by weight of a strong body, 0.1 to 0.5 parts by weight of yeast, 0.1 to 3 parts by weight of a mixture of 50 to 60 parts by weight of water, Mixing the mixed mixture in a first mixing step and a second mixing step to uniformly mix the mixture to prepare a dough, doughing the dough for 20 to 40 minutes, Followed by separation into a predetermined amount, followed by aging.
In order to give a visual sense to the help of the bomb pizza of the present invention, it is possible to further include a black sub-material or a pink sub-material as a sub-material.
The black material is used to make the bomb pizza according to the embodiment of the present invention have a color of a black system which is a color of a general bomb so that the consumer can visually feel like a bomb, A dough including a black sub-material included in the dough can be produced.
Wherein the black part material is at least one selected from the group consisting of at least one selected from the group consisting of ink, black rice flour, black rice flour, black rice flour, blackberry flour, black pepper flour, black cumin flour, seaweed flour, kelp powder, caviar concentrate, Can be used, and squid ink can be preferably used.
Squid ink contains mucopolysaccharide such as electroshine, which has strong antitumor activity, and besides anticancer effect, besides the health functional effect of enhancing side effect and gastric juice secretion promoting action and enhancing digestive power, due to the peculiar flavor, richness and savory taste In addition to being able to impart flavor peculiar to the edible ink when included in a dough containing flour as a main ingredient, it is possible to express the color of a black series, which is a general bomb color to be achieved by the present invention due to the specific color of the ink.
The pink sub ingredient may be selected from at least one material selected from the group consisting of red national pigments, safflower powder, corn oil powder, pomegranate powder, jujube powder, omega powder, monosan powder, ginger powder and bramble powder, Monacukus is known to break down blood cholesterol and has an excellent effect on digestion failure. It is preferable to use a Hong Kong-based pigment because it does not cause any harm to the food when added to food because it has no particular taste.
The dough is flattened to a uniform thickness using a wooden platen, and then the first dough and the second dough can be manufactured so that the dough is stretched laterally so as not to be torn by hand to have a diameter of about 15 to 28 cm.
Topping step
The topping step of uniformly topping the topping material at the top of the first dough, except for a predetermined edge portion, is characterized in that the topping material is selected from the group consisting of pizza cheese, ricotta cheese, gorgonzola cheese, At least one selected from the group consisting of cheese, sugar-flavored fruit, fruit pie filling, meat sauce, halage chop, red pepper, chili pepper, parsley, and dried pudding can be uniformly topped.
Preferably, the topping material is topped with lemon juice added to fruit file peeling when it is desired to enjoy fresh fruit, or 10 to 20 parts by weight of ricotta cheese, 5 to 10 parts by weight of gorgonzola cheese, 15 to 25 parts by weight of fruit flavored with sugar, 10 to 20 parts by weight of dried fruit pulp, or 50 to 70 parts by weight of meat sauce, 10 to 30 parts by weight of halapino chops, 1 to 3 parts by weight of red pepper, 1 to 5 parts by weight of chili pepper, 1 to 10 parts by weight of cheddar cheese and 0.1 to 3 parts by weight of parsley.
However, the topping material is not limited thereto, and can be appropriately selected depending on the taste and season of the consumer, the atmosphere of the meal, the texture and taste of the dough.
For example, 100 parts by weight of pizza cheese is uniformly topped at the top of the dough except for a predetermined edge portion, and then 10 to 20 parts by weight of the remaining cheese, Ricotta cheese, 5 to 10 parts by weight of Gorgonzola cheese, After topping 1 to 5 parts by weight of Padano cheese, 15 to 25 parts by weight of fruit juice and 10 to 20 parts by weight of dried fruit pulp can be finally topped.
The ratio of the above-mentioned topping materials is determined by repeating the cooking experiment to make each flavor of cheese different, but it has a unique salty but smooth taste, a sour and sweet taste of sugar-flavored fruit, a sour taste of crab puff, The optimal mixing ratio that can match both the texture and the taste of the chewy is derived.
Step of injecting air
The step of injecting air to form an enclosed space after sealing the second dough with the topdosed first dough may include the step of superimposing the second dough on the topped first dough, It is preferable that a predetermined edge portion from which the material is excluded is sealed except for the air injection portion into which air is to be injected and then air is injected into the sealed dew through the air injection portion. It is important to completely seal air at the time of infusion or at the rear end so that air does not leak out, and it is preferable that the air is injected using an air pump.
For example, after the second dough is superimposed on the top dough first dough, the overlapping area of the edge where the topping material is excluded by hand is folded and pressed to integrate the edge portions of the first dough and the second dough. At this time, it is preferable that the air injection part to which the air is injected is left about 1 cm. Air can be injected through the air injection unit by using the air pump to form an airtight space inside. When the space formed at this time is viewed from the outside, it is preferable to inject air until the height becomes about 10 to 17 cm. When the air injection is completed, the air injection part and the edge part can be pressed again by hand to prevent the injected air from coming out.
Steps to bake a pizza
In the step of heating the dough by applying heat to the dough after the air injection is completed, pizza can be prepared by heating at 200 to 300 ° C. for 2 to 6 minutes using an oven or an oven, and it can be taken immediately after baking. The prepared pizza can be taken with various sauces and fruits depending on the consumer's taste, preferably with honey sauce, white barbecue sauce, tomato salsa, ice cream, roasted brown rice, fruit and ricotta cream.
Steps to ignite the flame
The pizza baked through the baking step can add pleasures such as receiving a bomb by providing a beverage containing an alcohol in front of the consumer in order to add pleasure not only to eating but also to enjoy viewing.
Step of cutting
The second dough may be cut to a size suitable for eating after the second dough is removed so that the topping material inside the pizza is exposed in order to improve the convenience of intake of the consumer, and the second dough may be cut into the honey desserts, the white barbecue sauce, Tomato sauce, and tomato sauce, so that they can be eaten delicious without throwing away the dough portion.
Applying step
Instead of the step of igniting the flame, the pizza baked through the baking step may be cut into the second dough for eating, then coated with ricotta cream, and then added with various materials. Preferably, ice cream, strawberry, roasted brown rice may be added to the top of the applied ricotta cream, which may be selected from a variety of materials according to the taste of the consumer or by controlling the amount of each ingredient.
Hereinafter, the present invention will be described with reference to experimental examples. However, the following examples are intended to illustrate the present invention specifically, and the scope of the present invention is not limited to the following examples.
[Manufacturing Example]
Manufacture of bomb pizza
1.3 g of fresh yeast and 5 ml of inhaled or red colored pigments are added to 280 g of warm water. Mix the flour with a feeling that it does not get wet, so that the flour is uniformly mixed. After mixing, the kneaded product was poured into the mixer, and the mixture was set in a single stage and operated. After 10 minutes, the operation was stopped and the pausing was continued for 30 minutes, and 180 g or 50 g was weighed out according to the pizza size to be produced. The separated dough was molded into a round shape, and then each was potted and chilled for 48 hours.
The aged dough is flattened using a wooden plunger as shown in FIG. 2, and then stretched to the left and right so as not to be torn. The 180 g weight dough has a diameter of about 27 cm and the 50 g weight dough has a diameter of about 16 cm.
After the dough prepared as shown in FIG. 3 or FIG. 4 was put on a pizza screen, it was poured into natural pizza cheese, ricotta cheese, gorgonzola cheese, grana padiano cheese, cheddar cheese, cranberry comfort, walnutpaz, , Halifino Chops, Crushy Red Pepper, Hot Chili Peppers, Italian Parsley Chips and Blueberry Peeling.
As shown in FIG. 5, another dough having the same material and size is superimposed on the top of the dough completed with the top, and then the edges are folded by hand to seal the dough. Then, the dome having a height of about 12 to 15 cm Air was injected so as to be shaped.
After the air injection was completed, the holes were folded so as to prevent the air from escaping, and then they were completely sealed. Then, they were baked at 250 ° C for 3 to 4 minutes using an oven as shown in FIG. 6 to obtain bomb pizza Examples 1 to 5 and Comparative Examples 1 to 3 .
The upper part of Examples 1 to 3 and Comparative Examples 1 to 3, which were the bomb pizzas produced as shown in Fig. 7, were poured with 2.5 ml of the solution, and then fired using a gas lighter. Then, 2.5 ml of the solution was poured again to obtain an actual bomb It was fired to give the same atmosphere. After the fire was turned off, the upper dome of the bomb pizza was cut with scissors, and the pizza was divided into portions of good size to eat.
In the case of Example 5, the preparation was carried out in the same manner as the above-mentioned manufacturing method. After baking in an oven, a letter frame was placed on the top of the pizza as shown in FIG. 9, and the sugar powder was gently squeezed using Fine Ami, , Topped with a spatulaer, crushed into scales using scissors, topped with ricotta cream, topped with icecream, roasted brown rice, and strawberries.
The above-mentioned ricotta cream was prepared by thoroughly mixing 50 g of Ricotta cheese, 300 g of Ever Whip and 5 ml of maple syrup in a mixing ball.
(Substitute, g)
180
Red pigment
180
Red pigment
50
Pizza cheese (g)
Cheese (g)
Comfort (g)
Red Pepper (ml)
Passage chip (ml)
Peeling (ml)
[Sensory Test]
The pork samples of Examples 1 to 5 and Comparative Examples 1 to 3 were subjected to a sensory test. The sensory evaluation was carried out on 10 persons from 20s to 50s of adults. The sensory test was divided into 4 items such as visual factors, flavor, taste, texture, and overall acceptability. The results are shown in Table 2 below.
As shown in Table 2, in Examples 1 to 5 of the present invention, all of the evaluation items were rated better than those of Comparative Examples 1 to 3. In particular, in Example 1, the flavor of each cheese was maintained, But it was best evaluated in the overall preference evaluation due to the soft taste, the sweet and sour taste of the cranberry flavored with sugar, and the chewing texture and the chewy texture of the dough while being accused by Hodupasa. In the case of Example 5, The mild flavor of the cream and the refreshing taste of strawberries were highly appreciated.
Particularly, in all of Examples 1 to 3 and Comparative Examples 1 to 3, the sensory evaluators who participated in the sensory evaluation evaluated that the visual pleasure was excellent because the pizza was provided in front of the eyes and provided, so that the user could feel the atmosphere of receiving the bomb.
Claims (22)
0.1 to 0.5 parts by weight of the yeast and 0.1 to 3 parts by weight of the ingredient are mixed with 50 to 60 parts by weight of water;
Mixing the mixed mixture in the first mixing step and the second mixing step uniformly to prepare a dough;
Dipping the prepared dough for 20 to 40 minutes; And
Aging the resting dough;
Preparing a first dough and a second dough using the aged dough;
Topping the topping material in the first dough;
Superposing the second dough on the topped first dough, sealing the edge, and injecting air; And
And baking the pizza by applying heat to the sealed dough to which the air is injected,
Wherein the topping material comprises 10 to 20 parts by weight of ricotta cheese, 5 to 10 parts by weight of gorgonzola cheese, 1 to 5 parts by weight of granapadeno cheese, 15 to 25 parts by weight of zoological fruit of sugar, 10 to 20 parts by weight of dried fruit pulp,
The aged dough of the step of preparing the first dough and the second dough further comprises a red national pigment which is a black sub-ingredient squid ink or a pink sub-ingredient,
Wherein the baking of the pizza is performed by heating the sealed dough heated at 200 to 300 DEG C for 2 to 6 minutes.
Method of manufacturing bomb pizza.
After the step of baking the pizza,
Further comprising pouring an alcohol-containing beverage onto the top of the pizza and igniting the flame.
After the igniting step,
Further comprising removing the second dough so that the topping material inside the pizza is exposed, and then cutting the second dough to an acceptable size.
After the step of baking the pizza,
Further comprising cutting the second dough to eat, and applying ricotta cream to the bodys.
Wherein the topping material comprises 50 to 70 parts by weight of meat sauce, 10 to 30 parts by weight of halapinochol, 1 to 3 parts by weight of red pepper, 1 to 5 parts by weight of chili pepper, And 0.1 to 3 parts by weight of parmesan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160027443A KR101910447B1 (en) | 2016-03-08 | 2016-03-08 | A bomb-shaped pizza and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160027443A KR101910447B1 (en) | 2016-03-08 | 2016-03-08 | A bomb-shaped pizza and manufacturing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170104726A KR20170104726A (en) | 2017-09-18 |
| KR101910447B1 true KR101910447B1 (en) | 2018-10-22 |
Family
ID=60034297
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160027443A KR101910447B1 (en) | 2016-03-08 | 2016-03-08 | A bomb-shaped pizza and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101910447B1 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101103226B1 (en) | 2011-09-20 | 2012-01-05 | 유한민 | A composite for healthful pizza dough and manufacturing method of healthful pizza dough |
-
2016
- 2016-03-08 KR KR1020160027443A patent/KR101910447B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101103226B1 (en) | 2011-09-20 | 2012-01-05 | 유한민 | A composite for healthful pizza dough and manufacturing method of healthful pizza dough |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20170104726A (en) | 2017-09-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101712778B1 (en) | Method for Manufacturing a of Pork Cutlet cooking | |
| KR102637785B1 (en) | Method for manufacturing tteokbokki pizza | |
| KR100744830B1 (en) | Composition of batter mix and process for cheese patty using same | |
| KR101756531B1 (en) | Manufacturing method of pizza | |
| KR101311385B1 (en) | Manufacturing method of red ginseng pizza | |
| KR101418153B1 (en) | fish cake product with glutinous rice cake in core and method for producing the same | |
| KR101414446B1 (en) | Method for manufacturing pizza using Nureungji dough | |
| KR101910447B1 (en) | A bomb-shaped pizza and manufacturing method thereof | |
| KR101477987B1 (en) | Pancake and the manufacturing method thereof | |
| KR101607870B1 (en) | A kimchi leek pizza using pizza sauce containing kimchi and manufacturing method thereof | |
| KR20190120693A (en) | Manufacturing method of brioche with sweet pumpkin | |
| KR102312356B1 (en) | Croquette with korean stew called budae jjigae taste and method for manufacturing the same | |
| KR102561208B1 (en) | Chicken breast processed food that can be used as meat paper or patty | |
| KR100444646B1 (en) | Method of baking pizza with various tastes in mosaic type | |
| KR102250473B1 (en) | Pretzel bread with aged tomatoes and manufacturing method of the same | |
| KR100725457B1 (en) | Pizza | |
| KR102505274B1 (en) | Manufacturing method of walnut bread with enhanced walnut flavor | |
| KR102109521B1 (en) | Crepe made with dough including kongbiji and preparation method thereof | |
| KR20170121759A (en) | Manufacturing method of natural color hamburger pad and its production system | |
| JP3095535U (en) | Structure of bread containing natto paste | |
| KR101547515B1 (en) | Manufacturing Method Of Chicken Pizza Comprising Fried Chicken | |
| KR20230017458A (en) | Panini sandwich with pork belly and manufacturing method of the same | |
| KR100353488B1 (en) | Method for cooking chicken with yellow peanut pizza ball | |
| KR20170034193A (en) | A process for the preparation of pizza dough comprising black sesame and the pizza dough comprising black sesame prepared therefrom | |
| KR20170072494A (en) | A process for the preparation of pizza dough comprising black rice and squid ink and the pizza dough comprising black rice and squid ink prepared therefrom |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |