KR102160165B1 - Pizza dough containing rice and its manufacturing method - Google Patents

Abstract

The present invention relates to pizza dough containing rice and a manufacturing method thereof. One aspect of the present invention for solving the above problem provides the pizza dough prepared including rice flour and natural sour species.

Description

Pizza dough containing rice and its manufacturing method {PIZZA DOUGH CONTAINING RICE AND ITS MANUFACTURING METHOD}

The present invention relates to a pizza dough containing rice and a method of manufacturing the same.

Pizza (pizza) is a kind of Italian pie, a favorite food widely known around the world as fast food along with hamburgers, french fries, chicken, etc.

In general, pizza is made by mixing flour, yeast, milk and a number of additives to make pizza dough by kneading and maturing, and cheese, vegetables, bulgogi, sauce or other ingredients are placed on a wide spread pizza dough. It is a food made through the process of baking in an oven or the like with ingredients added.

Due to changes in dietary habits and changes in westernized eating habits, pizza is often consumed as a substitute for meals or as snacks, but there are few nutrients such as protein, vitamins, calcium, and iron, which can cause nutritional imbalance, and it has a fatal disadvantage that it is not easy to digest.

Therefore, research and commercialization are being actively conducted to make it a well-being food by adding ingredients that are beneficial to the body to the pizza while meeting the taste.

On the other hand, pizza dough is a very important ingredient as well as topping in determining the taste of pizza.

There are reports that pizza dough made with conventional flour as a main ingredient causes adult diseases such as digestive disorders and atopy deterioration, or adversely affects health, and our diet, which has long been made with rice as a staple food, is made from flour. It changes with frequent contact, and as a result, there arises a problem of accelerating the tendency of severely diminishing rice consumption. In addition, considering the recent food preferences pursuing well-being, diet, and the tendency to seek natural foods and new foods in consideration of health promotion, pizzas made from flour are often used as a substitute for meals, so the demand for new ingredients. Is increasing.

In order to improve the taste of pizza dough, various ingredients such as green tea powder, potato, sweet potato, or hot cake are mixed in a pizza dough mix made of flour as a basic ingredient, or by improving the dough, fermentation and topping process, there are many trying to improve the taste of pizza. Although there have been development attempts, in recent years, development of the aspect of changing the basic ingredients of pizza dough itself has been actively progressing according to the food culture that values health.

Therefore, as a functional well-being pizza, Korean Patent Application Publication No. 10-2013-0050854 has developed and reported a pizza dough using glutinous rice, but the glutinous rice pizza dough is easily dried at room temperature and has a texture of sticky rice cake rather than a pizza, so that the taste is poor.

Accordingly, the inventors of the present invention are frequently used as meal replacements and snacks, but while continuing research to develop pizzas that can cause obesity or cause adult diseases due to high calorie content such as flour and cheese, rice is being studied. The pizza dough that can increase nutritional content while maintaining the soft texture and flavor of the flour dough was invented by manufacturing a pizza dough using it.

Korean Patent Publication No. 10-2013-0050854

One aspect of the present invention provides a method of manufacturing a rice pizza dough prepared including rice flour and natural sour species.

Another aspect of the present invention is to provide a rice pizza dough prepared by the above manufacturing method.

One aspect of the present invention for solving the above problem provides a pizza dough prepared including rice flour and natural sour species.

In the present invention, the "sour species" is also referred to as sourdough, and refers to a fermented product that is appropriately used as a raw material in baking or confectionery. Traditional sour species are fermented products derived from plant raw materials made using yeast or multiple lactic acid bacteria attached to grains or fruits.

The sour species used in the present invention means a culture product obtained by fermenting a mixture of grain flour or an enzyme-treated product of the grain flour, yeast or lactic acid bacteria, and water. The sour species may be in a liquid, paste, raw, or solid form.

The sour species used in the present invention is preferably a culture solution and fermentation product of yeast or lactic acid bacteria capable of producing at least one organic acid selected from the group consisting of acetic acid, fumaric acid and succinic acid and/or dextran, that is, acetic acid, fumaric acid. And at least one organic acid selected from the group consisting of succinic acid and/or dextran.

Specifically, the sour species used in the present invention uses grain flour or an enzyme-treated product of the grain flour as a raw material, and at least one organic acid selected from the group consisting of acetic acid, fumaric acid and succinic acid and/or lactic acid bacteria having dextran-producing ability are added, and , If necessary, by adding more water, pH 4.5 or less, preferably at 25 to 35 ℃, 3 hours to 5 days (preferably 12 to 72 hours) can be obtained by standing or stirring culture have. Here, the lactic acid bacteria may be cultured alone, or may be co-cultured in combination of two or more. In addition, microorganisms such as yeast may be appropriately co-cultured.

As a preparation process for using the sour seeds in the manufacture of dough, 20 parts by weight of natural sour seeds, 100 parts by weight of flour, and 80 parts by weight of water were put in a spiral mixer, and mixed for 2 minutes at low speed and 2 minutes at medium speed, and the mixture May be aged for 30 minutes to 2 hours depending on the aging temperature (5 to 30°C) and used in the manufacturing process of dough.

Here, grain flour means flour obtained from grains such as wheat, rice, barley, rye, or a combination (mixture) thereof. It is preferably wheat flour, and may include strong flour, semi-strong flour, gravitational flour and soft flour, but is not limited thereto.

The enzyme-treated product of grain flour may be, for example, a grain flour treated with amylase or protease, but is not limited thereto.

Lactobacillus having at least one organic acid selected from the group consisting of acetic acid, fumaric acid and succinic acid and/or dextran producing ability is not particularly limited, but, for example, Weicella genus, Pediococcus genus, Leukono It may be in stock ( Leuconostoc ), but is not limited thereto.

The sour species used in the present invention is preferably a sour species obtained by lactic acid fermentation by lactic acid bacteria, more preferably at least one selected from the group consisting of Weissella, Pediococcus, and Leukonostock. It is a sour species obtained by lactic fermentation by lactic acid bacteria. That is, according to one aspect of the present invention, the food properties improving agent of the present invention comprises a lactic acid bacteria fermented product.

The sour species of the present invention include, as necessary, carbon sources such as sucrose and glucose, in addition to grain flour as a raw material or an enzyme-treated product thereof; Nitrogen sources such as ammonium salts, nitrates, and casein decomposition products; Inorganic substances such as sodium chloride, potassium chloride, calcium chloride, magnesium sulfate, calcium carbonate, potassium monohydrogen phosphate, potassium dihydrogen phosphate, magnesium phosphate, potassium phosphate, ferrous sulfate, calcium chloride, manganese sulfate, zinc sulfate, and copper sulfate; Vitamins such as pantothenic acid, biotin, thiamine, and nicotinic acid; Amino acids such as alanine and glutamic acid; Organic acids other than citric acid may be added, and fermentation by lactic acid bacteria may be provided.

The sour species used in the present invention may further contain extracellular polysaccharides other than dextran. Extracellular polysaccharides other than dextran refer to polymer polysaccharides mainly composed of glucose, in which microorganisms such as lactic acid bacteria are released outside the cell, and 1,6 bonds in the state that some fructose are included in the polymer polysaccharide, Also included are 1,3 bonded or 1,4 bonded polymer polysaccharides. Examples include fructan, reuteran, and alternan.

The concentration of extracellular polysaccharides other than dextran in the sour species of the present invention can be appropriately adjusted as long as the desired effect of improving food properties of the present invention is obtained.

Here, the concentration of extracellular polysaccharides in sour species is the difference between the mass of the sample after cultivation and the mass of the sample before cultivation by removing starch or oligosaccharide from the sample before culturing and after culturing, lyophilizing, and weighing. Can be detected and calculated

Specifically, the rice flour for manufacturing the pizza dough of the present invention is Saechucheong BIL-1 registered as Korean Variety Protection Rights Registration No. 1314, Saechucheong BIL-2 registered as 1313, and Saechucheong BIL- registered as No. 1312. It may be manufactured using Shindongjin registered as 3 or No. 308, and more specifically, it may be Jinjam eco-friendly Mir rice or Oktojinmi rice, which is a regional special product grown in Daejeon using the Saechucheong variety, but is not limited thereto. Does not.

The Jinjam eco-friendly Mir rice is a special product of the Daejeon region, its variety is Saechucheong, and the green manure crop is used as an eco-friendly certified rice in the Jinjam area, and weed generation was suppressed using rice bran and microbial enzymes, and silicic acid and stevia concentrate were used. It has good taste and taste. Jinjammir rice is known as a well-being healthy rice that preserves nutritional value by reducing damage to rice eyes with a special treatment.

The above Oktojinmi Rice is a special product of the Daejeon region, and its variety is Saechucheong, and thorough cultivation guidance of the Agricultural Cooperatives such as seeds, soil, fertilization, harvesting, drying, etc. It is known that the taste of rice is good because eco-friendly certification and quality are thoroughly managed.

Specifically, the composition ratio of each material for preparing the pizza dough of the present invention is 300 to 500 parts by weight of rice flour, 5 to 20 parts by weight of skim milk powder, 5 to 20 parts by weight of sour species, 0.1 to 10 parts by weight of a baking improver, salt 1 To 10 parts by weight, 20 to 40 parts by weight per refined, 1 to 5 parts by weight of yeast, 30 to 60 parts by weight of eggs, 10 to 30 parts by weight of fermented butter, and 150 to 250 parts by weight of water, and more specifically Is 400 parts by weight of wheat flour, 10 parts by weight of skim milk powder, 12 parts by weight of natural sour species prepared in the preparation example, 2 parts by weight of a baking improver (plus malt), 5.6 parts by weight of salt, 32 parts by weight per grain, 2 parts by weight of yeast, 40 parts by weight of eggs, 18 parts by weight of fermented butter, and 185 parts by weight of water may be mixed, but are not limited thereto. If the content of rice flour is less than the lower limit or higher than the upper limit, there may be a problem of impairing the physical properties and taste of the pizza dough.

At this time, when the content of water is lower than the lower limit described above, the viscosity may be low and cracks may occur in the pizza manufacturing process, and when it is higher than the upper limit, there may be a problem that it is difficult to mold into a desired shape due to excessive squishy and high viscosity.

Another aspect of the present invention is (a) washing the rice with purified water and immersing it in 1 to 1.2 parts by weight of purified water so that it is soaked for 14 to 18 hours; (b) first aging the soaked rice for 1 hour after pulverizing it; (c) second pulverizing the aged rice flour and then second aging for 30 minutes; (d) mixing and kneading the aged rice flour and subsidiary materials; (e) aging the dough for 0.5 to 2 hours in a low temperature aging room; And (f) rapid cooling at -15 to -20°C for 2 to 4 hours, and aging at low temperature for 48 hours at 0 to 5°C again. It provides a method for producing rice dough containing.

At this time, when the rice is pulverized in steps (a) to (c) and not finely pulverized, the prepared dough becomes hard and has a coarse texture.Therefore, the above-described aging and secondary crushing processes must be sufficiently performed. It can exhibit excellent texture and preference, which are the characteristics of the invention.

At this time, the step (e) may be performed in a low temperature aging room at 20 to 23°C, and if the aging time is less than 0.5 hours, there may be a problem that aging is not sufficiently performed. If the aging time is more than 2 hours, the yeast There may be a problem with odor.

In addition, when aging at a high temperature outside the above-described range in the low-temperature aging step of step (f), the smell of the yeast may become stronger and the preference may decrease.

Specifically, the step (d) is 300 to 500 parts by weight of rice flour, 5 to 20 parts by weight of skim milk powder, 5 to 20 parts by weight of sour seeds, 0.1 to 10 parts by weight of a baking improver, 1 to 10 parts by weight of salt, 20 to 20 parts by weight per whitening. 40 parts by weight, 1 to 5 parts by weight of yeast, 30 to 60 parts by weight of eggs, 10 to 30 parts by weight of fermented butter, and 150 to 250 parts by weight of water may be mixed, but are not limited thereto.

The pizza dough of the present invention is prepared using natural sour species and rice, does not smell of yeast or flour, has good flavor using a low-temperature aging method, and is made of flour while helping digestion of fermented paper to improve digestion. It is characterized by having excellent texture and preference compared to pizza made with dough.

In addition, by using rice flour as the main component of pizza dough instead of flour, accessibility for people with sensitivity to flour has been improved, and the dough is very soft and the fermentation point is faster, and its storage capacity is significantly increased than that of flour pizza dough. To do.

The effects of the present invention are not limited to the above effects, and should be understood to include all effects that can be deduced from the configuration of the invention described in the detailed description or claims of the present invention.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are only illustrative of the present invention, and the present invention is not limited by the following examples.

Preparation Yes. Preparation of natural sour species

In order to prepare the rice dough of the present invention, natural sour species were prepared.

Specifically, in order to prepare the natural sour species, 20 parts by weight of natural fermented broth species, 100 parts by weight of flour, and 80 parts by weight of water were added to a spiral mixer and mixed for 2 minutes at low speed and 2 minutes at medium speed to obtain a natural sour species mixture. .

Thereafter, the mixture was aged for 30 minutes to 2 hours depending on the aging temperature to finally obtain natural sour seeds and used for preparing pizza dough.

It was confirmed that the natural sour species can be used immediately for the manufacture of pizza dough, and can be used without any change in quality for 48 hours when stored in a refrigerator at 5°C.

Example 1. Preparation of pizza dough using Mir rice

Jinjam eco-friendly Mir rice, a special product of Daejeon, was washed with purified water to completely remove foreign substances.

After putting 10 kg of the rice in 10 L of purified water and soaking for 16 hours, the soaked rice was first pulverized, and then first aged at 5 to 10°C for 1 hour, and the first aged rice powder was finely crushed secondly. Second aging for 30 minutes and mixing with other ingredients to prepare a dough for rice pizza dough.

Specifically, 400 parts by weight of the Jinjam eco-friendly rice flour, 10 parts by weight of skim milk powder, 12 parts by weight of natural sour species prepared in the preparation example, 2 parts by weight of a baking improver (plus malt), 5.6 parts by weight of salt, 32 parts by weight per white, 2 parts by weight of yeast, 40 parts by weight of eggs, 18 parts by weight of fermented butter, and 185 parts by weight of water were mixed and kneaded at low speed 2 minutes and high speed 4 minutes while maintaining the temperature of the kneader at 20 to 25°C.

Thereafter, the dough was aged in a low-temperature aging room at 20 to 23°C for 1 hour, then divided in a dibinder, molded into a round shape, and rapidly cooled at -15 to -20°C for 2 to 4 hours.

Thereafter, the frozen dough was aged at a low temperature for 48 hours at 0 to 5°C to prepare a rice pizza dough.

Example 2. Preparation of pizza dough using rice

The rice pizza dough of Example 2 was prepared in the same manner as the pizza dough prepared in Example 1, except that Oktojinmi rice, another special product of Daejeon, was used instead of Jinjam eco-friendly Mir rice.

Comparative Examples 1 to 4. Preparation of pizza dough using rice and flour

A pizza dough was prepared in the same manner as in Example 2, but the pizza dough was prepared by mixing rice flour and flour (strong flour) instead of 400 parts by weight of rice flour, and the specific composition ratio is shown in Table 1.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Rice flour 400 400 300 200 100 - flour - - 100 200 300 400

Experimental Example 1. Viscosity evaluation experiment of dough

Since the dough is soft and has sufficient viscosity, cracks on the surface do not occur during the pizza manufacturing process, and molding can be smoothly formed in a desired shape, so whether the dough has sufficient viscosity is an important factor in the pizza manufacturing process.

The rice pizza dough of the present invention was characterized in that a lot of water was added without containing flour, and the viscosity of the dough of Examples 1 and 2 and Comparative Examples 1 to 4 was compared and evaluated.

Specifically, in order to evaluate whether the dough has insufficient viscosity, it was confirmed whether or not cracks occurred in the pizza dough crust during pizza production. If the pizza dough has a low viscosity during pizza manufacturing, cracks are likely to occur when the pizza dough crust is rolled up, so whether or not the crack has occurred was confirmed whether the viscosity was sufficient.

On the other hand, when the viscosity of the dough is too high, the dough is chewy and the shape of the pizza is not smooth, so that the shape is distorted. Therefore, whether the dough has a circular shape was evaluated at the same time, and the results are shown in Table 2.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Whether cracks occur Not occurring Not occurring Not occurring Not occurring Not occurring Not occurring Whether it is dent circle circle circle circle Dent Dent

As shown in Table 2, although the rice pizza dough of the present invention did not contain any flour, it was confirmed that cracks did not occur in the dough crust portion during pizza production, so that it had sufficient viscosity. In Comparative Examples 3 to 4, in which the ratio started to be larger than rice flour, it was confirmed that the viscosity was too high and it was difficult to shape the dough into a circular shape. These results show that in order to manufacture the rice pizza dough of the present invention, a conventional flour dough This suggests that the amount of water to be added must be newly set when compared to the case of manufacturing.

Experimental Example 2. Experiment for evaluating storage properties of dough

The rice pizza dough prepared by the method of the present invention exhibits remarkably improved shelf life compared to the dough made with conventional wheat flour, and shelf life evaluation was performed on the doughs of Examples 1 and 2 and Comparative Examples 1 to 4.

The pizza dough doughs of Examples 1 and 2 and Comparative Examples 1 to 4 were placed at room temperature, and the storage properties of the dough were visually evaluated over time, and are shown in Table 3.

Specifically, storability was evaluated by a 5-point scoring method, and the criteria are as follows.

1 point: A lot of moisture is generated and the smell is strong, 2 points: A little bit of moisture is generated and the smell remains, 3 points: A little bit of moisture occurs, the shape is slightly deformed, 4 points: A little bit of moisture occurs, 5 Point: Little change.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 6 hours 4.8 4.7 4.8 4.9 4.8 4.8 12 hours 4.5 4.4 4.2 4.0 3.7 3.6 18 hours 4.2 4.1 3.5 3.3 3.0 3.0 24 hours 3.7 3.8 3.2 2.9 2.5 2.3 36 hours 3.3 3.3 2.5 2.3 2.0 1.7 48 hours 3.0 3.0 2.2 2.0 1.4 1.2

As shown in Table 3, the rice pizza dough prepared by the method of the present invention exhibits remarkably excellent storage properties as the ratio of rice flour increases, and there is a remarkable improvement in storage properties when compared to pizza dough made with ordinary flour. The above results show that the comparative example with a high flour ratio easily deteriorates because the dough of the present invention has a large amount of water added compared to the conventional flour dough, whereas the rice flour specific hygroscopicity when the ratio of rice flour is high It is judged that various factors, including as well as, act in a complex manner to show excellent storage properties.

Experimental Example 3. Digestive sensory evaluation of dough

The rice pizza dough prepared by the method of the present invention is characterized in that it does not contain flour, and the digestive sensation sensory evaluation was conducted to see if it was possible to improve the bloating and indigestible feeling peculiar to flour.

Specifically, the experiment targets 30 men and women in their 20s to 40s, and after ingesting pizza cooked without topping with the dough of Examples 1 and 2 and Comparative Examples 1 to 4, sensory evaluation for digestive sensation was conducted. Implemented.

Each group was distributed evenly by age and sex by 5 people, and after eating pizza enough to feel full, considering the amount of meals, the digestive feeling after 1 hour was evaluated, and the averages are shown in Table 4 below.

The evaluation is a 5-point scoring method, and the higher the satisfaction is, the higher the score is given. For example, if there is no digestion at all, 0 points, and if the digestion is very good, 5 points are given.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 4.3 4.3 3.8 3.5 3.4 2.3

As shown in Table 4, the rice pizza dough prepared by the method of the present invention was prepared including rice, and showed remarkably excellent digestive sensation compared to the conventional flour dough (Comparative Example 4), and overall It was confirmed that the higher the ratio, the better the digestive sensation. Experimental Example 4. Preference sensory evaluation

In order to evaluate the overall preference of the rice pizza dough prepared by the method of the present invention, a comparative sensory test for the overall preference of the pizza cooked with the dough of Examples 1 and 2 and Comparative Examples 1 to 4 was performed.

The sensory test for the pizza cooked with the pizza dough was conducted by selecting 24 adult men and women in their 20s to 50s.

Specifically, 4 people in each group were evenly distributed by age and gender, and pizzas cooked without toppings were provided to evaluate texture (soft and chewy), aroma (savory), savory taste and overall preference.

A 10-point scoring method was used for the rating, and the higher the preference, the higher the score was given. After eating a piece of pizza, each item was evaluated, rinsed with water, and re-ingested 5 minutes later. The average value was obtained by repeating evaluation three times for each item. The results are shown in Table 5 below.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Texture (soft) 8.6 8.5 7.8 7.7 7.5 7.2 Texture (chewy) 8.7 8.8 7.5 7.2 7.0 6.5 Incense (savory) 8.5 8.4 9.1 8.5 8.5 8.4 Savory taste 8.2 8.3 8.8 7.6 7.6 7.3 Overall preference 8.9 8.8 8.3 7.8 7.3 6.9

As shown in the results shown in Table 5, Example 1 and Example 2 including rice flour showed the best results for both textures of softness and chewy texture, and it was confirmed that the overall preference was excellent. Contrary to the expectation that the higher the ratio, the greater the preference for softness, and the higher the ratio of flour, the lower the preference for texture. When the ratio of rice and flour in Comparative Example 1 is 1:1, it is particularly excellent. It was confirmed that it exhibited a pleasant aroma, but overall preference for pizza cooked with rice flour dough was high.

The above description of the present invention is for illustrative purposes only, and those of ordinary skill in the art to which the present invention pertains will be able to understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not limiting. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as being distributed may also be implemented in a combined form.

The scope of the present invention is indicated by the claims to be described later, and all changes or modified forms derived from the meaning and scope of the claims and the concept of equivalents thereof should be construed as being included in the scope of the present invention.

Claims (6)

delete delete delete (a) At least one of Saechucheong BIL-1 registered under Korean Variety Protection Rights Registration No. 1314, Saechucheong BIL-2 registered under No. 1313, Saechucheong BIL-3 registered under No. 1312, or Shindongjin registered under No. 308 Washing the selected rice with purified water and immersing it in purified water of the same weight and soaking for 14 to 18 hours;
(b) first pulverizing the soaked rice and then first aging it at 5 to 10°C for 1 hour;
(c) second pulverizing the aged rice flour and then secondary aging for 30 minutes;
(d) 400 parts by weight of the secondary aged rice flour, 10 parts by weight of skim milk powder, 12 parts by weight of natural sour seeds, 2 parts by weight of a baking improver, 5.6 parts by weight of salt, 32 parts by weight per grain, 2 parts by weight of yeast, 40 parts by weight of eggs Mixing parts, 18 parts by weight of fermented butter, and 185 parts by weight of water, and kneading while maintaining the temperature of the kneader at 20 to 25°C;
(e) aging the dough for 1 hour in a low temperature aging room at 20 to 23°C; And
(f) quick freezing at -15 to -20°C for 2 to 4 hours;
(g) the step of low-temperature aging for 48 hours at 0 to 5 ℃ the frozen dough in the step (f) is completed; containing, rice dough manufacturing method. delete delete