KR101933148B1 - Manufacturing method for pizza and pizza manufactured by the same - Google Patents

Abstract

The present invention relates to a pizza making method and a pizza made by the same. According to the present invention, the pizza making method comprises the steps of: preparing barley seeds, immersing and germinating the same to produce barley sprouts; mixing the barley sprouts with water and heating the same to make hard-boiled rice; separating and storing a part of the hard-boiled rice and then mixing a zymogen with the separated and stored hard-boiled rice; aging and fermenting the hard-boiled rice mixed with the zymogen; making a hard-boiled rice fermented material by mixing the hard-boiled rice aged and fermented with the zymogen with the rest of the hard-boiled rice; mixing dendropanax morbifera extract and native grass extract with the hard-boiled rice fermented material; producing scorched rice by compressing the hard-boiled rice fermented material mixed with the dendropanax morbifera extract and the native grass extract, and heating and drying the compressed hard-boiled rice fermented material; making scorched powder by crushing the scorched rice; making dough by preparing ingredients comprising tapioca starch, salt, purified water, butter, sugar, strong flour, yolk, and olive oil with the scorched rice powder, measuring and mixing the prepared ingredients at predetermined weight ratios, and stirring and aging the mixed ingredients; making pizza dough by forming the dough into a disk shape; spreading source on the surface of the pizza dough; and putting toppings on the pizza dough coated with the source and heating the same. The present invention by the above composition is able to satisfy preference of consumers by removing oily taste of pizza and improving flavor and spicy taste without adding extra spicy taste.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a pizza,

The present invention relates to a method of manufacturing pizza and a pizza made thereby. More specifically, the present invention relates to a method of manufacturing a pizza and a pizza, And a pizza produced thereby.

In general, pizza is one of the representative foods of Italy. It was a typical bread which was eaten with garlic and onion on a flat bread which was called "moretum" in ancient Greek period and baked dough with oil and vinegar without yeast.

At the time, in Naples in southern Italy, there was a lagano, similar to Moretum, which was similar to today's pizza, which is a flat bread without yeast and a variety of vegetables.

Since the 18th century, when tomatoes and other toppings were added, they began to add mozzarella cheese, enchoba, various oils, and garlic.

On the other hand, the main raw materials of pizza are crust baked with flour paste, pizza sauce, pizza cheese, sliced cheese and the other ingredients include smoked ham, mushroom, onion, bacon, bell pepper, olive pepperoni, oregano, salt, pepper, And so on.

As a main ingredient of the above flour, the digestion is not good, and instead of being hardened over time, a pizza made mainly of rice has been actively developed, and a pizza dough using rice has been proposed.

However, since the use of rice as a main ingredient of the dough has partially solved the problems of being well digested and hardened, the texture of the dough is not so smooth, which has caused a problem of rejection to consumers who have adapted their taste to conventional dough.

Domestic Registration No. 10-1707996 (registered on Feb. 13, 2017) Domestic registered patent No. 10-1089216 (registered on November 28, 2011) Domestic Registration No. 10-1635387 (registered on June 27, 2016)

The present invention provides a method of manufacturing a pizza, which can improve the taste and flavor of a pizza without removing the sensation of the pizza and without adding a separate hot taste, and to provide the pizza produced thereby.

It is another object of the present invention to provide a method of manufacturing pizza which is capable of imparting flavor to soft texture and nutrients, and to provide a balanced intake of taste and nutrition of various materials, and a pizza produced thereby.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

The method of manufacturing pizza according to the present invention is characterized in that barley seeds are prepared and then germinated to germinate to produce germanium barley, water is mixed with the germanium barley, and heated to produce a goby rice, and a portion of the goby rice is separated and stored Mixing fermenting bacteria in the separately stored culinary flour, fermenting the fermented culinary flour mixed with the fermenting bacteria, mixing the fermented fermented culinary flour with the remaining fermented cullet, and fermenting the fermented culinary flour, Mixing the extract and the Huangchil extract, pressing the fermented product of the sweet pepper mixed with the Sanjia chrysanthemum extract and the Huangchil extract, heating and drying the mixture to prepare a rice cake, crushing the rice cake to prepare a rice cake, and adding the tapioca starch , Salt, purified water, butter, sugar, hardy, yolk and olive oil And mixing and agitating the mixed materials at a constant weight ratio to produce a kneaded product. The kneaded product is formed into a disk shape to prepare a pizza dough, and the sauce liquid And topping the topping in the coated pizza dough with the safflower liquid and heating.

The water is mixed at a weight ratio of 1: 2 to 1: 3, and the mixture is heated at a temperature of 120 to 130 ° C for 50 to 100 minutes The fermenting bacteria are mixed with 100 parts by weight of the separated rice gobs in a weight ratio of 1 to 3 parts by weight with respect to 100 parts by weight of the separated gobs of rice, , And the fermenting bacteria are mixed in a weight ratio of 10 to 20 parts by weight of peptone, 3 to 8 parts by weight of yeast extract, 0.2 to 0.6 part by weight of sodium citrate, 3 to 5 parts by weight of glucose and 70 to 120 parts by weight of distilled water After the composition is prepared, the medium composition is sterilized at 80 to 82 DEG C for 10 to 30 minutes, cooled to a temperature of 30 to 35 DEG C, and then the cooled medium composition 100 Wherein the agar fermentation is conducted by aging the mixture of the lactic acid bacteria and the mixed lactic acid bacteria in a weight ratio of 5 to 10 parts by weight and incubating the mixture for 30 to 60 hours. The fermented product is prepared by fermenting the mixed rice cakes at a temperature of 35 to 40 DEG C for 20 to 30 hours and mixing the fermented rice cakes with the fermented rice fermented with the remaining rice cakes to prepare the fermented rice cakes. And 10 to 15 parts by weight of fermented fermented soybeans are fermented for 30 to 60 hours at a temperature of 40 to 45 ° C. In the mixing step, the above-mentioned Huangchil extract solution is prepared by preparing a yellow millet, The whitening wood powder is pulverized to have a specific surface area of 100 to 1000 m ² / g and a particle size of 500 to 1500 μm, and the pulverized whitened wood powder is dried to remove moisture Drying the crushed woody wood powder in a drier maintained at a temperature of 30 to 35 ° C and a humidity of 35 to 45% for 10 to 15 hours, mixing the dried woody wood powder with steam, The drying of the dried woody wood powder is carried out by heating the dried woody wood powder with steam at a temperature of 140 to 145 ° C and a pressure of 2.5 to 3.5 kgf / cm ² for 3 to 6 hours, Was mixed with water to prepare a mixed solution. The mixed solution was introduced into an ultrasonic wave extractor to apply ultrasonic waves, and then the solid matter of the powdered wood powder was removed, Wherein the ultrasound uses an output of 200 to 300 watt for 50 to 100 minutes at a vibration frequency of 50 to 100 KHz and centrifuges the extract of the Hwigae wood powder to prepare a lower layer And separating the intermediate layer and the supernatant of the centrifuged Hwangwoo tree powder extract and separating the middle layer fluid and the supernatant fluid from the supernatant fluid, And the mixture is heated to produce an extract of Hwangjak tree. The middle layer and the supernatant of the centrifuged Hwangwoo tree extract are separated and then heated to a temperature of 125 to 135 ° C to remove the solvent. Thus, The leek leaves are washed and dried to prepare a leachate extract, which is formed into a gel state. Wherein the washing of the perilla leaves is carried out by soaking in a sodium bicarbonate solution at a concentration of 2 to 4 (w / w)% and a temperature of 30 to 35 ° C for 5 to 10 minutes, The dried green leaves are dried in a drier maintained at a temperature of 20 to 25 ° C and a humidity of 35 to 40% for 5 to 10 hours, and the dried greenery leaves And the mixture is mixed with purified water and heated to produce an extract of Ganoderma lucidum extract. The extract of Ganoderma lucidum extract is mixed with 100 parts by weight of dried ganoderma lucidum at a weight ratio of 1500 to 2500 parts by weight of purified water, temperature and 2 to 3kgf / cm under a pressure of ² by heating for 5 to 10 hours to prepare a wood hwangchil saengip extract, and the extract was hwangchil wood and wood hwangchil saengip extract horn And then aging the mixture to obtain an extract of Huangchil. The Huangchil extract is mixed with the Huchulchia japonica extract and Huchulchia japonica extract at a weight ratio of 4: 6 to 6: 4, and the mixture is stirred at a temperature of 5 to 10 ° C for 2 to 5 hours Followed by storage and aging.

After the ingredients of tapioca starch, salt, purified water, butter, sugar, hardy powder, egg yolk and olive oil were prepared and weighed and mixed at a constant weight ratio, the mixed materials were agitated and aged to prepare a batter Wherein the ingredients are selected from the group consisting of 2000-3000 parts by weight of tapioca starch, 20-40 parts by weight of salt, 800-1200 parts by weight of purified water, 100-200 parts by weight of butter, 30-60 parts by weight of sugar, 300 to 600 parts by weight, egg yolk 100 to 200 parts by weight, and olive oil 1 to 5 parts by weight.

The details of other embodiments are included in the detailed description.

The present invention eliminates the feeling of pizza and improves the hot taste and flavor without adding a separate hot taste, thereby satisfying the preference of the consumer.

In addition, the present invention can add a flavor to a soft texture and nutritional components, and thus can provide a balanced intake of taste and nutrition of various materials.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, a method of manufacturing a pizza according to the present invention will be described in detail.

A method of manufacturing pizza according to the present invention can be produced by manufacturing a pizza dough, applying a source liquid to the surface of the pizza dough, and then topping the coated pizza dough with various toppings.

For example, the barley seeds can be harvested by heating the barley seeds at a temperature of 30 to 35 DEG C for 5 to 10 days, for example, After dipping in water, the buds can be germinated to produce the barley buds.

In the present invention, in order to produce a pizza dough, the surface used for pasta may be prepared by using barley seed germinated barley seeds. The barley barley is a natural antioxidant, beta carotene, bio enzyme, calcium, iron powder, chlorophyll And many other nutrients are abundant, among them living chlorophyll DNA cell regeneration, blood sugar reduction, improve skin health, arthritis treatment is said to help. It also helps prevent blood clotting, helps asthma, prevents cancer, prevents worsening of cancer, prevents diabetes and reduces bad cholesterol, LDL cholesterol. It also contains detoxifying action due to chlorophyll, antioxidant activity of SOD enzyme and dietary fiber. .

to the next. The cooked barley may be mixed with water and heated to produce a rice cake.

In the present invention, the capsicum is prepared by mixing the roots of barley and water at a weight ratio of 1: 2 to 1: 3, and then heated at a temperature of 120 to 130 ° C for 50 to 100 minutes to produce a cupid suitable for culturing the fermenting bacteria have.

Next, a portion of the cup is separated and stored, and then the fermentation bacteria are mixed into the separated cup.

The fermenting bacteria may be mixed in a weight ratio of 1 to 3 parts by weight with respect to 100 parts by weight of the separated horse mackerel. The fermenting bacteria may be selected from the group consisting of peptone, yeast extract, sodium citrate, glucose and distilled water, 3 to 8 parts by weight of yeast extract, 0.2 to 0.6 part by weight of sodium citrate, 3 to 5 parts by weight of glucose and 70 to 120 parts by weight of distilled water are prepared, and the medium composition is mixed at 80 to 82 DEG C For 10 to 30 minutes, cooled to a temperature of 30 to 35 ° C, mixed with 100 parts by weight of the cooled medium composition in a weight ratio of 5 to 10 parts by weight of mixed lactic acid bacteria, inoculated, and then incubated for 30 to 60 hours And culturing the cells.

In the medium composition, the peptone is a nitrogen source for supplying proteins, and supplies proteins necessary for the growth of microorganisms. The yeast extract contains various minerals, vitamin B groups, and amino acids, which can contribute to the growth of microorganisms.

In addition, the sodium citrate in the medium composition can supply nutrients to the nutrients as an inorganic material that maintains a state optimized for the growth of microorganisms by controlling the pH of the medium. The glucose is an important component that metabolizes sugar to produce organic acids . ≪ / RTI >

In addition, as the mixed lactic acid bacteria, any known lactic acid bacteria selected from the group consisting of Lactobacillales , Streptococcus thermophiles and Bifidobacterium longum may be used.

Then, the high-cooked rice mixed with the fermenting bacteria may be aged and fermented.

The aging fermentation of the high rice can be carried out by aging the high rice mixed with the fermenting bacteria at a temperature of 35 to 40 ° C for 20 to 30 hours.

Next, the fermented product can be prepared by mixing the fermented fermented ginseng with the remaining ginseng.

The fermented product may be prepared by mixing 10 to 15 parts by weight of aged fermented soybeans with 100 parts by weight of fermented soybeans, followed by fermentation at 40 to 45 ° C for 30 to 60 hours.

Next, the tyrosinase fermented product may be mixed with the wild typhoon extract solution and the Huangchil extract solution.

In the present invention, the mixture of the wild strawberry extract and the Huangchil extract solution is mixed with the fermented product of the rice cakes, thereby increasing the fluidity of the rice cakes and preventing carbonization of the rice cakes when preparing the rice cakes, The mixture may be mixed at a weight ratio of 10 to 15 parts by weight of the extract of the Japanese artichoke extract and 5 to 10 parts by weight of the extract of Huangchil to 100 parts by weight of the fermented soybean paste.

The sanjyese extract is prepared by preparing a mountain yam which has a weight ratio of 1: 1: 1: 1: 1, respectively, of Chunmae, Baeknyoncho, White dandelion, Based on 100 parts by weight of water, and 2000 to 3000 parts by weight of water. Then, the mixture is immersed at a temperature of 50 to 60 DEG C for 10 to 20 hours to prepare water. And 20 to 30 parts by weight of an artificial yam which are each in a weight ratio of 1: 1: 1 are mixed, the pressure in the extraction vessel is adjusted to 3.0 to 4.0 kgf / cm ² at a temperature of 110 to 120 캜, For a period of time sufficient to produce an extract of Toyama mushrooms.

In the present invention, the extract of Huangchil can be produced using Hwangchil. The Dendropanax morbifera Lev is an evergreen broad-leaved arboreous tree of Araliaceae and Ogalli, which is native to Korea native to 15m or more in height. The young branches are green and lustrous, the flowers bloom in June, and the fruit 7 to 19 mm long is black. It is a mature plant that grows in areas with a minimum temperature of minus 2 ℃ or more and an average annual temperature of 12 ~ 15 ℃.

It is a rare species that grows only in the inland and coastal areas of the southwestern part of the Korean peninsula, and in Jeju Island. Currently, its quantity is extremely limited. Hwangchil is sometimes called golden, because it is golden, Unlike lacquer, which is more black when exposed in the sun, it has the characteristic of applying golden color to the product while preserving its pattern and color.

In general, Huangchil is composed of 66.7% of non-volatile component, 10.8% of direction component, 8.1% of moisture and 14.4% of solid content, which is a paint component forming a golden color film. Especially, the direction component is mainly β- cubebene,? -cellinene,? -cadinene, and the like. The oriental ingredients contained in Huangchil have various pharmacological actions as well as value as a foot care which makes the mind and body clean and comfortable, and thus it is highly useful as perfume, cosmetics and functional food and beverage.

The Huangchil extract can be prepared by the following production method.

That is, in the present invention, it is possible to prepare the Hwangchil extract by using a known grinder such as a ball milling apparatus after preparing the Hwangchil tree, , And can be pulverized to have a specific surface area of 100 to 1000 m ² / g.

When the above-mentioned Hwigae wood powder is ground to a particle size of less than 500 mu m or less than a specific surface area of 100 m < ² > / g, the milling time may be delayed and the workability may be deteriorated due to dust or fine powder. ² / g, the active ingredients contained in the powdered wood powder can not be easily extracted.

Next, the crushed woody wood powder can be dried to remove moisture. The crushed woody wood powder is dried in a drier maintained at a temperature of 30 to 35 ° C and a humidity of 35 to 45% for 10 to 15 hours can do.

According to the present invention, it is possible to more easily extract the useful components of the Hwangchu-wood by drying the Hwangchu-wood powder under the above-mentioned process conditions and allowing the moisture contained in the Hwangchu-wood powder to evaporate gradually and evenly, The destruction of the tissue facilitates the penetration of air, so that the oil component of the perennial wood powder can be extracted thickly.

Next, the dried woody wood powder can be steamed and steamed.

The drying of the dried woody grit powder may be performed by heating the dried woody grit powder to a constant temperature under a constant pressure, for example, at a temperature of 140 to 145 ° C and a pressure of 2.5 to 3.5 kgf / cm ² By heating with steam for 3 to 6 hours at a pressure.

In the present invention, when the drying of the dried woodchuck powder is carried out at less than the lower limit of the above-mentioned process conditions, the woodchuck powder can not be sufficiently matured, so that it is difficult to produce a sufficient extract in a short time in a subsequent process. In the case of performing above the upper limit of the above-mentioned process conditions, the effective ingredient of the woodchuck powder may be volatilized or the effect of the further cooking may not be increased any more.

Subsequently, ultrasonic waves are applied to the wetted woodcrush wood powder, and then the solid matter of the woodcrush powder is removed to prepare a woodcrush powdery extract.

In order to prepare the above extract of Huangchu wood powder, the mixed Huangchu wood powder is mixed with a solvent to prepare a mixed solution, and the mixture is added to an ultrasonic wave extruder and ultrasonic waves are applied to the mixed solution to prepare an extract of Huangchu wood powder. Water may be used.

The ultrasonic waves applied to the mixed solution may be extracted using an output of 200 to 300 watts for 50 to 100 minutes at a vibration frequency of 50 to 100 KHz to produce the extract of the Hwigae wood powder.

Next, the above extract of Huangchu tree powder can be centrifuged.

The extracts of the extracts of the Hwanyeok tree powders were leached out of the solvent and the extracts of the Hwanyeok tree powders. By centrifuging the extracts of the Hwanyeok tree powder, And a middle layer liquid and an upper layer liquid located above the lower layer liquid.

Next, after separating the middle layer liquid and the supernatant liquid of the centrifuged Hwangwoo tree powder extract, the middle layer liquid and the supernatant liquid are heated to produce an extract of Hwangcholgak tree.

In the step of preparing the extract, the middle layer and the supernatant of the extract are separated and heated to a temperature of 125 to 135 ° C to remove the solvent. Thus, To thereby produce a gelatinous woodchuck extract which is formed into a gel state.

Then, after preparing the green leaves, the foreign matter attached to the green leaves can be removed.

Herein, the fresh green pepper leaves may be prepared by dissolving sodium bicarbonate in purified water prepared by dissolving sodium hydrogen carbonate in a sodium bicarbonate solution at a concentration of 2 to 4 (w / w)% and a temperature of 30 to 35 ° C It is preferable to wash by immersion for 5 to 10 minutes.

Next, the washed yellowish green leaf can be dried in a dryer.

In the present invention, in order to prevent the chlorophyll of the perennial perilla leaf from being destroyed and the useful ingredient from being volatilized during drying of the perennial perilla leaf, the perennial perilla leaf is maintained at a temperature of 20 to 25 ° C and a humidity of 35 to 40% Lt; / RTI > for 5 to 10 hours.

Next, the dried Hwigae-jinja leaves are mixed with purified water and heated to produce an extract of Hwangchujanghyeonjang.

The extract is mixed with 100 parts by weight of the dried Hwachulchigi fresh green leaf at a weight ratio of 1500 to 2500 parts by weight of purified water and then heated at a temperature of 110 to 120 ° C and a pressure of 2 to 3 kgf / cm ² for 5 to 10 hours And then the mixture is heated for a while.

Then, the Huangchil extract solution is prepared by mixing the Huchulchiai extract and Huchulchia japonica extract at a weight ratio of 4: 6 to 6: 4. Followed by aging at a temperature of 5 to 10 DEG C for 2 to 5 hours.

Next, the browned fermented product having the mixture of the Sanjia extract and the Huangchil extract can be squeezed, heated, and then dried to produce the baked rice.

In accordance with the present invention, a rice husk fermented with a mixture of the Sanjia extract and Huangchil extract is filled in a mold having a predetermined shape and thickness, and the rice husk fermented product mixed with the filled Sanjia extract and Huangchil extract is pressurized And can be compressed to have a constant shape by heating.

That is, in the present invention, the heating using the heating apparatus is performed at a temperature of 210 to 220 ° C for 10 to 20 minutes, and the mold is pressed at a pressure of 3 to 5 kgf / cm ² and then heated to a temperature of 60 to 70 ° C Lt; RTI ID = 0.0 > 10-20 minutes. ≪ / RTI >

Then, the baked rice can be pulverized to produce the baked rice flour.

The pulverization of the burned rice to produce the above-described burned rice flour can be carried out using a known pulverizer.

Next, ingredients of tapioca starch, salt, purified water, butter, sugar, hardy powder, egg yolk and olive oil were prepared and mixed in a predetermined weight ratio, and the mixed materials were agitated, Water can be produced.

That is, in the present invention, the above materials are prepared by mixing 2000 to 3000 parts by weight of tapioca starch, 20 to 40 parts by weight of salt, 800 to 1200 parts by weight of purified water, 100 to 200 parts by weight of butter, 30 to 60 parts by weight of sugar, , 300 to 600 parts by weight of high strength, 100 to 200 parts by weight of egg yolk and 1 to 5 parts by weight of olive oil.

In the present invention, a tapioca starch and a high-strength starch are mixed and used to produce a pizza dough. The tapioca starch has high viscosity, so that the pizza dough can maintain its long-time viscosity and elasticity, and the starch such as corn starch It is economically advantageous because it is cheaper than that.

That is, the tapioca starch refers to vegetable starch (= starch) collected from the roots of the cassava. The roots of cassava contain 20 to 30% of starch, and the starch is washed with water to precipitate the starch, Dry it to make tapioca. It is an important edible resource in Southeast Asia. It is used for the production of starch sugar, caramel, and confectionery. It is also used as a textile pulp. The present invention is characterized in that it is excellent in the point of use so as to be usable as a textile pulp. Therefore, in the present invention, by providing such a force, the present invention provides a point and elasticity capable of replacing corn starch, rice starch, Pasta can be made.

The salt may provide a salty taste of the batter, while allowing the taste and flavor of other ingredients to be exerted and controlling the fermentation rate. The egg yolk is the yolk of the egg, the egg yolk enhances the texture of the pasta surface, And the fat component contained in the egg yolk can soften and impart the texture of the pasta surface. The butter is an emulsified animal fat which stirs the cream separated from the milk and maintains a solid state at the refrigeration temperature. It is rich in essential vitamins and minerals.

In the present invention, the stirring of the mixed materials can be performed by stirring at a temperature of 30 to 35 DEG C at a rate of 60 to 70 revolutions / minute for 5 to 15 minutes. When the stirring is progressed below the above lower limit range There may occur a problem that the materials are not uniformly stirred, and when the temperature exceeds the upper limit range, there is a possibility that the kneaded material formed from the materials ages.

The aging of the agitated materials in the present invention may allow the kneaded material produced by refrigeration to have elasticity, wherein aging of the agitated materials is carried out at a temperature of 4 to 6 DEG C and a relative humidity of 70 to 80% 10 hours. ≪ / RTI >

In the present invention, when aging of the agitated materials is performed below the lower limit range, particles of the kneaded material may be recombined to make it difficult to obtain the elasticity of the desired kneaded material. In the case where the agitation is performed beyond the upper limit range There is a problem that the surface of the kneaded product ages and the elastic force is lowered.

Next, the dough can be used to produce the pizza dough.

For example, the pizza dough may be prepared by dividing the kneaded product into 200 to 400 g portions and then spreading the kneaded product uniformly to a diameter of 25 to 35 cm and a thickness of 1 to 2 cm. A push rod or the like.

Subsequently, the source liquid can be applied to the surface of the pizza dough, which can be prepared in the following manner.

First, a first source liquid can be prepared by mixing a cheonggwa paste, a capsaicin powder, an oyster sauce, a cheongyang red pepper, an acid pickle, and purified water, followed by heating.

In the present invention, the first source liquid comprises 10 to 20 parts by weight of the cheonggwa paste, 1 to 5 parts by weight of capsaicin powder, 2 to 7 parts by weight of oyster sauce, 5 to 10 parts by weight of Cheongyang red pepper, And 500 to 1500 parts by weight of the first mixed solution to prepare a first mixed solution, and then heating the first mixed solution at a temperature of 95 to 100 ° C for 10 to 20 minutes.

In the present invention, the first source liquid includes capsaicin powder, Cheongyang red pepper and sancho so as to heat the pizza and remove the sensation of pizza, and doubling the preference of consumers enjoying the pungency .

Next, chili oil, green onion, onion, red pepper seed and Thai pepper can be mixed and heated to produce chili oil.

In the present invention, the red pepper oil is prepared by mixing 100 to 150 parts by weight of seed oil, 5 to 10 parts by weight of red pepper seeds and 10 to 20 parts by weight of red pepper seed oil, red pepper seed and Thai green pepper, Min, and 30-50 parts by weight of the above-mentioned green onion and 20-40 parts by weight of onion are mixed and heated at a temperature of 120 to 130 ° C for 5 to 10 minutes to remove solids such as red pepper seeds, Whereby the red pepper oil can be produced.

Next, the second source liquid can be prepared by mixing and then heating the corn starch, whey powder, soy sauce, refined salt, white sugar, xanthan gum, tomato powder, sodium citrate, pepper powder and purified water.

In the present invention, the second source liquid may be prepared by mixing the corn starch, whey powder, soy sauce, refined salt, white sugar, xanthan gum, tomato powder, sodium citrate, pepper powder and purified water in an amount of 2 to 4 parts by weight of corn starch, 3 to 5 parts by weight of refined salt, 5 to 10 parts by weight of white sugar, 1 to 3 parts by weight of xanthan gum, 5 to 10 parts by weight of tomato powder, 1 to 3 parts by weight of sodium citrate, 2 to 4 parts by weight of pepper powder and 40 to 60 parts by weight of purified water are mixed and heated at a temperature of 105 to 115 ° C for 5 to 15 minutes to prepare a second source liquid.

Next, an apple extract can be prepared and prepared. The apple extract can be prepared by the following production method.

First, an apple to prepare an apple extract can be prepared and washed to remove foreign substances adhered to the apple.

The apples use domestic apples which are stored or locally produced products. The apples can be cleaned by washing the surface of the apples with purified water in which sodium hydrogen carbonate (NaHCO ₃ ) is dissolved. When the sodium hydrogencarbonate is dissolved By washing the surface of the apple with purified water, it is possible to improve the cleaning efficiency of removing the pesticide components, heavy metals, and fungi remaining on the surface of the apple.

The sodium hydrogencarbonate (NaHCO ₃ ) is also used as a food additive. It is free of toxicity and has a function of penetration, spreading, expansion and the like, so that the surface of the apple can be cleanly cleaned. / w) < / RTI > concentration range, for a period of 1 to 3 minutes at a temperature of from 25 to 35 占 폚.

Next, the washed apple can be pulverized into a predetermined size unit.

In order to effectively extract the active ingredient from the apple within a short period of time, the apple can be pulverized into pieces of 1 to 3 cm by using a pulverizer or a blender, etc., and the apple is pulverized to less than 1 cm The workability due to the apple fine powder may be deteriorated. If the powder is crushed to a size of more than 3 cm, it may be difficult to uniformly heat the inside of the apple to the inside of a subsequent step.

Next, the crushed apple can be steamed by heating it with water vapor.

The heating of the apple using the steam can be performed through the steps of the first heating and the second heating in order to effectively steam the inside of the apple.

For example, the first heating may heat the pulverized apple with water vapor at a temperature of 60 to 70 ° C for 20 to 30 minutes, and the second heating may heat the heated apple to steam at a temperature of 80 to 90 ° C It may be heated for 1 to 3 hours.

In the present invention, when the first heating is performed at a temperature of less than 60 ° C or less than 20 minutes, the surface and inside of the apple may not be uniformly heated by water vapor, Minute, the temperature of the surface and inside of the apple may be uniformly preheated and no further increase in the effect may be exhibited.

When the second heating is performed at a temperature lower than 80 ° C or less than 1 hour, the apple is not sufficiently heated, so that it is difficult to prepare an extract in a short time in a subsequent process, and a temperature exceeding 90 ° C or more than 3 hours The active ingredient of the apple may be volatilized or the property of the apple may be weakened.

Then, the apples heated by the steam can be dried to remove water remaining in the apples.

The apple can be dried by removing the moisture by drying the heated apple for a certain period of time and at a temperature to effectively obtain the extract of the apple in a subsequent step.

The drying of the apple can be carried out at a temperature of 60 to 70 ° C. for 50 to 100 minutes. When the drying of the apple is carried out at a temperature of less than 60 ° C. or less than 50 minutes, It may be difficult to sufficiently remove the water. When the temperature is more than 70 DEG C or more than 100 minutes, residual moisture may not be removed or the physical properties of the apple may change.

Next, the dried apple can be extracted to prepare an apple extract.

The dried apple can be extracted by hot water extraction. The extracted apple can be extracted by adding 10 to 20 times of purified water to the weight of the dried apple and then heated at 95 to 105 ° C for 5 to 10 hours Extracting hot water, and then filtering the extracted filtrate to remove polymeric fibrils and solid components to prepare an apple hot-water extract. The apple hot-water extract is concentrated at 30 to 40 Brix while maintaining the temperature at 65 to 75 ° C, Can be prepared.

Next, the source solution may be prepared by mixing the first source liquid, the pepper oil, the second source liquid, and the apple extract solution, heating and aging.

In the present invention, the first source liquid, the pepper oil, the second source liquid, and the apple extract are each composed of 20 to 30 parts by weight of the first source liquid, 5 to 10 parts by weight of the red pepper oil, 20 to 30 parts by weight of the second source liquid, The extract may be mixed at a weight ratio of 10 to 15 parts by weight and heated at a temperature of 80 to 90 ° C for 10 to 20 minutes.

The aging can also be carried out by storing the mixed and heated first source liquid, the pepper oil, the second source liquid and the apple extract at a temperature of 3 to 5 캜 for 3 to 5 hours.

In the present invention, when the source solution is aged below the lower limit range, there is a problem that the source solution is not sufficiently mixed and aged. In the case where the source solution is performed above the upper limit range, And there is a problem that the physical properties of the source liquid are deteriorated due to aging for a long period of time.

Next, the pizza can be produced by topping the pizza dough with the saucer solution applied thereto with various toppings and then heating it.

In the present invention, the topping product topped with the saucepot coated with the sauce solution may vary according to the purpose of the maker and the taste of the consumer, and the technique of manufacturing the pizza using the sauce pizza is well known in the art, A detailed description of a configuration for manufacturing pizza using the pizza dough will be omitted for the sake of clarity and descriptive convenience.

Hereinafter, the method for producing pizza according to the present invention will be described in more detail with reference to Examples and Comparative Examples.

<Examples>

First, the barley seeds were germinated to prepare sprout barley. The sprout barley and water were mixed at a weight ratio of 1: 2.5, and then heated at a temperature of 125 캜 for 80 minutes to prepare a rice cake.

Next, a part of the rice cake was removed, and then the fermentation bacteria were mixed in a weight ratio of 2 parts by weight based on 100 parts by weight of the separated rice cake. The fermenting bacteria were mixed with 15 parts by weight of peptone, 5 parts by weight of yeast extract, 0.4 part by weight of sodium citrate 4 parts by weight of glucose, and 100 parts by weight of distilled water. The medium composition was sterilized at 81 DEG C for 20 minutes, cooled to 33 DEG C, and then 100 parts by weight of the medium composition 8 parts by weight of mixed lactic acid bacterium were mixed with each other at a weight ratio and incubated for 50 hours.

Then, the high-fat rice mixed with the fermenting bacteria was fermented for aging at a temperature of 38 ° C for 25 hours, mixed with 100 parts by weight of the high-fat rice meal in a weight ratio of 13 parts by weight of the aged fermented rice cake, And fermented for 30 minutes.

Next, the mixture was mixed with 100 parts by weight of the fermented soybean paste at a weight ratio of 13 parts by weight of the Yamatake extract solution and 8 parts by weight of the Huangchu extract solution, and then heated at 215 캜 for 15 minutes using a heating device. / cm &lt; ² &gt;, followed by spraying air heated to a temperature of 65 DEG C for 15 minutes.

Next, 25 parts of tapioca starch, 30 parts of salt, 1000 parts of purified water, 150 parts of butter, 45 parts of sugar, and 450 parts of high-strength powder were mixed with 100 parts by weight of the baking powder. , 150 parts by weight of egg yolk and 3 parts by weight of olive oil were mixed to prepare a kneaded product.

Next, 300 g of the kneaded product was removed, and the kneaded product was uniformly pushed in a pusher to prepare a pizza dough. The sauce liquor was applied to the surface of the pizza dough.

The source liquid was prepared by mixing the first source liquid prepared as described above, the pepper oil, the second source liquid and the apple extract, heated at a temperature of 80 to 90 DEG C for 15 minutes, and then at 4 DEG C for 4 hours And mixed in a weight ratio of 25 parts by weight of the first source liquid, 8 parts by weight of the red pepper oil, 25 parts by weight of the second source liquid and 13 parts by weight of the apple extract, respectively.

Next, the surface of the pizza dough was coated with a topping agent and then heated to prepare pizza.

&Lt; Comparative Example 1 &

Pizza was prepared in the same manner as in Example 1. In Comparative Example 1, pizza was prepared without using fried rice using sprouts barley, unlike the examples.

&Lt; Comparative Example 2 &

A pizza was prepared in the same manner as in Example 1, but in Comparative Example 2, a pizza was prepared without using a sauce solution, unlike the examples.

Sensory evaluation was performed on the texture, texture, flavor, flavor, and preference of pizza prepared according to Examples and Comparative Examples 1 and 2 as described above, and the results are shown in Table 2 below. The sensory test was carried out on 25 food specialists and general consumers. The scores and evaluation criteria were based on the 9-point scoring method, and are shown in Table 1 below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division Texture Incense (odor) Texture Flavor (taste) Comprehensive preference Example 8.4 8.4 8.5 8.5 8.5 Comparative Example 1 6.2 5.9 6.3 5.8 6.0 Comparative Example 2 6.1 5.5 6.1 5.9 5.8

As shown in the above-mentioned [Table 2], the texture, texture, flavor, flavor and overall preference of pizza prepared according to Examples and Comparative Examples 1 and 2 were compared, It was confirmed that the whole texture, texture, flavor, flavor and overall preference were superior to the pizza prepared according to Examples 1 and 2.

This is because the pizza dough prepared according to the embodiment of the present invention is prepared by adding the virgin puddle with the sprout barley to prepare the puddle after applying the saucer solution to the puddle dough, It was judged that it satisfied the preference of consumers by improving the hot taste and flavor.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (3)

Barley seeds were prepared and then immersed and germinated to prepare barley barley,
Water is mixed with the bud barley and heated to produce a rice cake,
A portion of the high rice was separated and stored, and the fermentation bacteria were mixed with the high rice kept in the separated state,
Agar fermented with the fermentation broth mixed with the fermenting bacteria,
The fermented product of fermented soybeans was prepared by mixing fermented fermented soybean paste and fermented fermented soybean paste with other fermented soybean paste,
The above-mentioned fermented product of the rice paddy rice was mixed with a wild type extract and a Huangchil extract,
The fermented product of the soybean curd mixed with the wild strawberry extract and the Huangchil extract was squeezed and heated, followed by drying to prepare a rice cake,
The burned rice is pulverized to produce a burned rice flour,
After the ingredients of tapioca starch, salt, purified water, butter, sugar, hardy powder, egg yolk and olive oil were prepared and weighed and mixed at a constant weight ratio, the mixed materials were agitated and aged to prepare a batter and,
The kneaded product is formed into a disk shape to produce a pizza dough,
Applying a source liquid to the surface of the pizza dough,
Topping the topsoil to the pizza dough coated with the source liquid and heating,
The water is mixed at a weight ratio of 1: 2 to 1: 3, and the mixture is heated at a temperature of 120 to 130 ° C for 50 to 100 minutes &Lt; / RTI &gt; to prepare a rice cake,
Wherein the fermenting bacteria are mixed in a weight ratio of 1 to 3 parts by weight based on 100 parts by weight of the separated high-fat rice, and the fermenting bacteria are mixed with peptone 10 to 20 parts by weight of yeast extract, 3 to 8 parts by weight of yeast extract, 0.2 to 0.6 parts by weight of sodium citrate, 3 to 5 parts by weight of glucose and 70 to 120 parts by weight of distilled water are prepared, Was sterilized at 80 to 82 캜 for 10 to 30 minutes, cooled to a temperature of 30 to 35 캜, mixed with 100 parts by weight of the cooled medium composition at a weight ratio of 5 to 10 parts by weight of mixed lactic acid bacteria and inoculated For 30 to 60 hours,
In the aging fermentation of the high-boiled rice mixed with the fermenting bacteria, the high-boiled rice mixed with the fermenting bacteria is aged and fermented at a temperature of 35 to 40 ° C for 20 to 30 hours,
Wherein the fermented product of the fermented soybean paste is mixed with 100 parts by weight of the fermented soybean paste in a weight ratio of 10 to 15 parts by weight of fermented fermented soybean paste, Lt; RTI ID = 0.0 &gt; 40-45 C &lt; / RTI &gt; for 30-60 hours,
In the step of mixing the wild rice extract and the Huangchil extract in the fermented rice cake, the Huangchil extract is prepared by preparing a Huangchu tree and then using a ball milling apparatus to produce a Huanghua tree powder, with ㎛ particle size of, and ground to have a specific surface area of 100 to 1000m ² / g, the pulverized hwangchil dried wood powder, but removal of water, drying of the milled hwangchil wooden powder is 30 to 35 ℃ temperature and And drying the dried yellowishwood powder at 140 to 145 ° C for 10 to 15 hours. The dried yellowishwood powder is steamed with steam, and the dried yellowishwood powder is steamed at 140 to 145 Lt; 0 &gt; C and a pressure of 2.5 to 3.5 kgf / cm &lt; ² &gt; for 3 to 6 hours, The ultrasonic wave is applied to the ultrasonic wave at a vibration frequency of 50 to 100 KHz for 200 to 300 minutes for 50 to 100 minutes, and the ultrasonic wave is applied to the mixture to remove the solid matter of the powdered wood powder, By using the output of wattage and centrifuging the above extract of Hwigae wood powder, the lower layer liquid in which the impurities of the Hwangchil wood powder are located and the middle layer liquid and the upper layer liquid located in the upper part of the lower layer are positioned And separating the middle layer liquid and the supernatant liquid of the centrifuged leucorrhoeae powder extract and heating the middle layer liquid and the supernatant liquid to prepare an extract of Wuchulia chinensis, After separating the supernatant, the solvent is removed by heating at a temperature of 125 to 135 DEG C to remove the active ingredient (W / w) of the germinated green leaves is prepared, and the germinated green leaves are washed to remove foreign substances adhering to the green leaves. % Concentration and sodium bicarbonate solution at a temperature of 30 to 35 캜 for 5 to 10 minutes and then drying the washed leucorrhoea leaves in a drier, Dried for 5 to 10 hours in a drier maintained at 20 to 25 캜 and at a humidity of 35 to 40%, mixed with purified water, and heated to prepare an extract of Hwanyeolmunja raw leaf, Are mixed in a weight ratio of 1500 to 2500 parts by weight of purified water relative to 100 parts by weight of the dried Hwigulnyeo leaves, and then the mixture is heated at a temperature of 110 to 120 DEG C and a pressure of 2 to 3 kgf / c m ² for 5 to 10 hours to prepare an extract of Hwanyeolmuja japonica extract. The mixture of the Hwachulnok tree extract and the extract of Hwanggolchikyeo leaves is aged to prepare an extract of Huangchil, Wherein the mixture is mixed at a weight ratio of 4: 6 to 6: 4 and stored at a temperature of 5 to 10 DEG C for 2 to 5 hours to be aged.
delete The method according to claim 1,
After the ingredients of tapioca starch, salt, purified water, butter, sugar, hardy powder, egg yolk and olive oil were prepared and weighed and mixed at a constant weight ratio, the mixed materials were agitated and aged to prepare a batter Wherein the ingredients are selected from the group consisting of 2000-3000 parts by weight of tapioca starch, 20-40 parts by weight of salt, 800-1200 parts by weight of purified water, 100-200 parts by weight of butter, 30-60 parts by weight of sugar, 300 to 600 parts by weight, egg yolk 100 to 200 parts by weight, and olive oil 1 to 5 parts by weight.