KR102578641B1 - A process for the preparation of roasted sweet potato pizza and roasted sweet potato pizza produced therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing roasted sweet potato pizza and a roasted sweet potato pizza manufactured thereby, comprising: (S1) preparing roasted sweet potatoes by roasting sweet potatoes; (S2) Slicing the upper surface of the roasted sweet potato into a flat surface and then making a cut; (S3) forming a space at the top of the slit roasted sweet potato and then filling it with pizza cheese; And (S4) the roasted sweet potato pizza prepared according to the present invention, which includes the step of heating the baked sweet potato filled with the pizza cheese in a microwave oven for 1 to 2 minutes, has the effect of improving digestion by improving the problems of pizza made with wheat flour as the main ingredient. Not only that, but it also has the advantage of reducing the burden of obesity. In addition, the roasted sweet potato pizza of the present invention is expected to have increased nutritional value and preference, so that it can be fully used as a meal that can be enjoyed by anyone of any age.

Description

Method for manufacturing roasted sweet potato pizza and roasted sweet potato pizza produced accordingly {A process for the preparation of roasted sweet potato pizza and roasted sweet potato pizza produced therefrom}

The present invention relates to a roasted sweet potato pizza manufacturing method and a roasted sweet potato pizza manufactured thereby. More specifically, it improves the problems of pizza made with flour as the main ingredient, not only improves digestion, but also reduces the burden of obesity, It relates to a method for manufacturing roasted sweet potato pizza with increased nutritional value and preference, and roasted sweet potato pizza manufactured accordingly.

In general, pizza is an Italian dish made by adding toppings such as tomato sauce and cheese to pizza dough made mainly of wheat flour and baking it. Recently, it has become a snack or meal replacement food enjoyed by people of all ages.

Pizza is a food made by mixing flour, yeast, milk, etc. on pizza dough, topping it with cheese, vegetables, bulgogi, sauce, or other auxiliary ingredients, and then baking it in a frying pan or oven. Since pizza is easy to eat and contains enough calories, it is increasingly being used as a meal replacement. However, the high calorie content of pizza ingredients can cause obesity or adult diseases. Therefore, it can be said to be nutritionally insufficient to be used as a meal replacement food.

In Korea, many pizza restaurants opened around the 1988 Olympics, and it became a popular snack or meal replacement for children and teenagers. These changes in eating patterns inevitably resulted in a decrease in rice consumption.

The main ingredients of pizza include crust baked with flour dough, pizza sauce, pizza cheese, sliced cheese, etc. Additional ingredients include toppings such as smoked ham, button mushrooms, onions, bacon, green peppers, olive pepper, oregano, salt, pepper, and cooking oil. Materials, etc. are known.

For the crust, a small amount of sugar, eggs, spices, milk, and cooking oil are added to a dough of water, wheat flour, and yeast, and beer or milk is sometimes mixed with water. The crust kneaded with these raw materials is usually baked in a pizza oven at a temperature of 300°C for about 6 to 7 minutes to be completed. However, pizza made with wheat flour as its main ingredient has a high gluten content, so it is difficult to digest and becomes hard when refrigerated.

Instead of dough made with flour as the main ingredient, which is difficult to digest and hardens over time, the development of pizza with rice as the main ingredient has been actively carried out, and pizza dough and pizza using rice have been proposed (Korea public disclosure) Patent Nos. 1996-0016744, 2000-0017898, 2009-0121780 and Published Patent No. 2012-0040464). In these prior literature, rice was used as the main ingredient of the dough, so it was easily digested and the problem of hardness was solved to some extent, but the texture of the dough was not soft, which may cause resistance to consumers who were accustomed to conventional flour dough. There is a matter of concern.

Meanwhile, sweet potato is a dicotyledonous edible crop belonging to the Convolvulaceae family and is native to Central and South America. It was first introduced to Korea in 1796 and has been used as a food resource for a long time. Compared to other crops, it is less affected by the cultivation environment, is easier to cultivate, and has It has a high yield and is widely cultivated throughout Korea.

These sweet potatoes are high in carbohydrates and can be replaced as staple foods. They are rich in fiber, vitamin C, vitamin E, potassium, thiamine, and iron, and beta-carotene and ganglioside have anti-cancer properties. It is also known to help reduce the incidence of lung cancer. In particular, it is well known as one of the well-being health foods with its effectiveness in dieting and constipation prevention, and its consumption is active among all age groups.

Sweet potatoes have the disadvantage of being sensitive to temperature as they are sensitive to cold. In addition, they are sensitive to humidity and light, so they have storage difficulties as they must be stored in a well-ventilated shade at a temperature of 12~15℃. In addition, the conventional method of consuming sweet potatoes is limited to raw sweet potatoes, steamed sweet potatoes, and roasted sweet potatoes depending on the cooking type, due to the limitations of the harvest period of raw sweet potatoes from July to November and the storage period from October to March. The problem is that it is not easy to eat outside of this period.

For this reason, sweet potatoes were perceived as a food eaten only in winter. However, as mentioned above, efforts have been made to develop storage and processing methods for sweet potatoes as the various physiological effects of sweet potatoes have recently become known and they are recognized as weight control and health functional foods.

Accordingly, the present inventors completed the present invention by producing a roasted sweet potato pizza that contains various nutrients and can meet the recently increasing demand for health foods.

The technical problem to be solved by the present invention is to provide a method for manufacturing roasted sweet potato pizza with increased nutrition and preference.

Another technical problem to be solved by the present invention is to provide roasted sweet potato pizza manufactured according to the above manufacturing method.

In order to solve the above technical problems, the present invention provides a method for manufacturing roasted sweet potato pizza, comprising the following steps.

(S1) preparing roasted sweet potatoes by roasting sweet potatoes;

(S2) Slicing the upper surface of the roasted sweet potato into a flat surface and then making a cut;

(S3) forming a space at the top of the slit roasted sweet potato and then filling it with pizza cheese; and

(S4) Heating the roasted sweet potatoes filled with the pizza cheese in a microwave for 1 to 2 minutes.

Preferably, in step (S3), toppings are additionally added after filling the pizza cheese.

Preferably, additional sauce is added before or after filling the pizza cheese in step (S3).

The sauce is characterized as almond sauce, honey butter sauce, onion sauce, garlic sauce, or rose buldak sauce.

The almond sauce consists of almonds, condensed milk, and lemon, the honey butter sauce consists of butter, honey, lemon, sugar, and parsley, the onion sauce consists of onions, whipped cream, sugar powder, parsley, and lemon, and the garlic sauce It consists of garlic, butter, cake sauce, parsley and lemon, and the rose buldak sauce is characterized by consisting of peanut butter, rose sauce, buldak sauce, parsley and lemon.

Preferably, after step (S3), the pizza cheese is charred using a torch to create a fiery taste.

In order to solve the other technical problems described above, the present invention provides roasted sweet potato pizza manufactured according to the above manufacturing method.

The roasted sweet potato pizza is characterized by being almond roasted sweet potato pizza, honey butter roasted sweet potato pizza, onion roasted sweet potato pizza, garlic roasted sweet potato pizza, or rose hot chicken roasted sweet potato pizza.

In this way, the roasted sweet potato pizza according to the present invention not only improves digestion by improving the problems of pizza based on wheat flour, but also has the advantage of reducing the burden of obesity. In addition, the roasted sweet potato pizza of the present invention is expected to have increased nutritional value and preference, so that it can be fully used as a meal that can be enjoyed by anyone of any age.

The following drawings attached to this specification illustrate preferred embodiments of the present invention, and serve to further understand the technical idea of the present invention along with the contents of the above-described invention. Therefore, the present invention is limited to the matters described in such drawings. It should not be interpreted in a limited way.
Figure 1 shows an actual example of slicing the upper surface of a roasted sweet potato and then making a cut during the manufacturing process of the roasted sweet potato pizza according to the present invention.
Figure 2 shows an actual example of filling pizza cheese on roasted sweet potatoes during the manufacturing process of roasted sweet potato pizza according to the present invention.
Figure 3 shows an actual example of grilling pizza cheese on roasted sweet potatoes using a torch during the manufacturing process of roasted sweet potato pizza according to the present invention.
Figure 4 shows an example of roasted sweet potato pizza prepared according to the present invention.

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

The present invention provides a method for producing roasted sweet potato pizza, comprising the following steps.

(S1) preparing roasted sweet potatoes by roasting sweet potatoes;

(S2) Slicing the upper surface of the roasted sweet potato into a flat surface and then making a cut;

(S3) forming a space at the top of the slit roasted sweet potato and then filling it with pizza cheese; and

(S4) Heating the roasted sweet potatoes filled with the pizza cheese in a microwave for 1 to 2 minutes.

The roasted sweet potato pizza according to the present invention not only improves digestion by improving the problems of pizza made with flour as the main ingredient, but also has the advantage of reducing the burden of obesity.

According to one embodiment of the present invention, the step (S1) is a step of preparing roasted sweet potatoes by roasting sweet potatoes, and can be performed by a method known in the art, for example, at a temperature of 240 to 260 ° C. and 30 to 50 ° C. This can be done in minutes.

The heating conditions for 30 to 50 minutes at a temperature of 240 to 260 ° C. can be adjusted within the above range depending on the size of the sweet potato. In this case, in the case of sweet potatoes selected with a size of 3 to 5 cm, the heating condition is heated at a temperature of 250 ° C. for 40 minutes. You can cook it thoroughly from the inside out by heating it for a while.

If the heating temperature is lower than 240°C, more time than 50 minutes is required to cook to the depth of the inside, and as the internal temperature of the sweet potato gradually rises over a long period of time, cells and cell walls exposed to high temperatures for a long time are destroyed, causing a large amount of The internal liquid is discharged and evaporated. Ultimately, after going through the freezing process described later, when thawing for consumption, a large amount of moisture is released from the destroyed cells and tissue, resulting in a decrease in the taste and nutrition of the roasted sweet potato.

In addition, if the heating temperature exceeds 260°C, the skin of the sweet potato is excessively burned before it is fully cooked to the depth of the roasted sweet potato, resulting in a decrease in the taste and quality of the roasted sweet potato.

The heating device may include a heater, and may be further provided with a heating member so that the heat source of the heater is effectively transmitted to the sweet potato and supports the sweet potato being heated.

The heater may be an electric heater or a heater using wood or charcoal as a heating source, and the heating member may be a member with excellent thermal conductivity such as a grill, wire mesh, plate-shaped stone, or ceramic. Ultimately, as the heater heats, the heating member is also heated, and by arranging the sweet potatoes on the heating member, the sweet potatoes can be heated and cooked uniformly throughout. Also, even if the heater does not continuously maintain heat, sweet potatoes can be cooked more efficiently because the retained heat is continuously maintained.

According to one embodiment of the present invention, the step (S2) is a step of slicing the upper surface of the roasted sweet potato into a flat surface and then making a cut. At this time, the upper surface of the roasted sweet potato can be sliced into an appropriate cross-section size according to preference. Depending on the shape of the sweet potato, it can be sliced into pieces large enough to be filled with pizza cheese. Additionally, the sheath can be made to the extent that it can be well filled with pizza cheese, and there is no particular limit to this.

Figure 1 shows an actual example of slicing the upper surface of a roasted sweet potato and then making a cut during the manufacturing process of the roasted sweet potato pizza according to the present invention.

According to one embodiment of the present invention, the step (S3) is a step of forming a space at the top of the slit roasted sweet potato and then filling it with pizza cheese. At this time, the pizza cheese is 5/1 with respect to 100 of the roasted sweet potato volume. It can be used in an amount of from 10/10 by volume (v/v).

Figure 2 shows an actual example of filling pizza cheese on roasted sweet potatoes during the manufacturing process of roasted sweet potato pizza according to the present invention.

According to one embodiment of the present invention, in step (S3), toppings are additionally added after filling the pizza with cheese. The toppings used at this time are those commonly used in pizza, and for example, meat, vegetables, bacon, ham, etc. can be selected and used according to preference.

According to one embodiment of the present invention, additional sauce is added before or after filling the pizza cheese in step (S3).

There is no particular limitation on the type of source that can be used. For example, in the present invention, almond sauce, honey butter sauce, onion sauce, garlic sauce, or rose buldak sauce can be used.

The almond sauce consists of almonds, condensed milk, and lemon, the honey butter sauce consists of butter, honey, lemon, sugar, and parsley, the onion sauce consists of onions, whipped cream, sugar powder, parsley, and lemon, and the garlic sauce It consists of garlic, butter, cake sauce, parsley and lemon, and the rose buldak sauce is characterized by consisting of peanut butter, rose sauce, buldak sauce, parsley and lemon.

The amount of ingredients used in each of the above sources can be adjusted according to preference, and there is no particular limitation.

According to one embodiment of the present invention, (S4) is a step of heating the roasted sweet potato filled with the pizza cheese in a microwave oven for 1 to 2 minutes, thereby completing the roasted sweet potato pizza of the present invention.

According to one embodiment of the present invention, after step (S3), the pizza cheese is charred using a torch to create a fiery taste.

Figure 3 shows an actual example of grilling pizza cheese on roasted sweet potatoes using a torch during the manufacturing process of roasted sweet potato pizza according to the present invention.

According to one embodiment of the present invention, the appearance and preference can be further increased by sprinkling parsley, etc. on the prepared roasted sweet potato pizza.

Meanwhile, the present invention provides roasted sweet potato pizza prepared according to the above production method. Figure 4 shows an example of roasted sweet potato pizza prepared according to the present invention.

According to one embodiment of the present invention, the roasted sweet potato pizza may be almond roasted sweet potato pizza, honey butter roasted sweet potato pizza, onion roasted sweet potato pizza, garlic roasted sweet potato pizza, or rose buldak roasted sweet potato pizza.

In this way, the roasted sweet potato pizza according to the present invention not only improves digestion by improving the problems of pizza based on wheat flour, but also has the advantage of reducing the burden of obesity. In addition, the roasted sweet potato pizza of the present invention is expected to have increased nutritional value and preference, so that it can be fully used as a meal that can be enjoyed by anyone of any age.

Hereinafter, to aid understanding of the present invention, it will be described in detail through examples. However, the embodiments according to the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Test Example 1> Sensory evaluation

The sensory characteristics of the roasted sweet potato pizza (Example 1) according to the present invention were observed, and the results are shown in Table 1 below. For comparison, pizza using regular flour dough and pizza using rice flour dough were used as Comparative Examples 1 and 2, respectively.

Sensory tests for taste, aroma, texture, appearance, and overall preference were repeated three times on 30 sensory testers.

The test method used was a 5-point comparison scale, where 5 points were given for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike, and the final response scores were added together. The arithmetic mean value was calculated.

Example 1 Comparative Example 1 Comparative Example 2 taste 5.0 3.7 2.5 incense 5.0 1.2 2.0 Texture 5.0 3.3 3.2 Exterior 5.0 4.4 3.3 overall preference 5.0 3.3 3.2

As shown in Table 1, the roasted sweet potato pizza manufactured in the present invention received the highest evaluation in terms of taste, aroma, texture, appearance, and overall preference.

<Test Example 2> Confirmation of digestive function improvement effect

The roasted sweet potato pizza prepared in the present invention and the pizzas of Comparative Examples 1 and 2 were administered to 10 people each, 30 men and women in their 10s to 40s, 110 ml once a day for lunch for 10 days, and after 10 days of taking the , The degree of improvement in digestive function was shown in Table 8 below using a 5-point scoring system (5 points: very excellent, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very poor).

Digestive function
improvement effect Example 1 4.8 Comparative Example 1 3.4 Comparative Example 2 2.1

As shown in Table 2 above, it was confirmed that the roasted sweet potato pizza prepared in the present invention was very effective in improving digestive function.

<Test Example 3> Microorganism detection test

The roasted sweet potato pizza manufactured in the present invention and the pizza manufactured in Comparative Examples 1 and 2 were stored under refrigerated conditions at 7 to 10°C, and samples were collected at intervals of 3 days to investigate changes in microbial quality of the products.

Microbial detection analysis was performed using a standard method in accordance with the Food Code, and a total of three quality control items: total number of bacteria, coliforms, and Staphylococcus aureus were tested and confirmed. Samples that had been stored for more than 12 weeks were confirmed by adding mold items. 10 g of sample and 90 ml of sterilized saline solution (0.85%) were placed in a microbial sample homogenizer bag, homogenized using a microbial sample homogenizer, and used as a test solution. 1 ml of this test solution was dispensed onto 3M Petri film paper and placed in an incubator. After culturing at (37±1°C) for 24 hours, colony-forming bacteria were counted and the average value of 2 to 3 replicates was used to express the number of bacteria per g of sample (CFU/g). The mold was cultured in an incubator (28 ± 1°C) for more than 7 days and the detection results were confirmed.

The results are shown in Table 3 below.

storage duration Test Items Example 1 Comparative Example 1 Comparative Example 2 1 day later General bacterial count 1.2x10 2.4x10 2.4x10 coliforms N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. 3 days later General bacterial count 1.8x10 2.7x10 2.7x10 coliforms N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. 5 days later General bacterial count 2.5x10 3.7x10 3.7x10 coliforms N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. 7 days later General bacterial count 2.8x10 4.6x10 4.6x10 coliforms N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. mold N.D. N.D. N.D.

As shown in Table 3, the total bacterial count after one day of storage was detected as very low at 1.2x10 CFU/g of the roasted sweet potato pizza of the present invention, and coliforms and Staphylococcus aureus were not detected in all samples.

<Test Example 4> Evaluation of weight and blood cholesterol reduction

Using ICR mice as experimental animals, they were raised and compared while being fed a diet containing the roasted sweet potato pizza of the present invention.

In this experiment, the basic diet was AIN-76, the protein source was casein (Japan), the carbohydrate source was corn starch (CheilJedang), and the fat source was corn oil (target), and the normal group and test control group were compared. proceeded. The feed containing roasted sweet potato pizza used in this experiment was administered orally at 1 ml at a certain time every day, and drinking water was freely available. The test animals were raised separately in polycarbonate cages, maintaining constant conditions of constant temperature (20 ± 2°C), constant humidity (50 ± 5%), and a 12-hour photoperiod. In animals, cholesterol circulates through the bloodstream and is synthesized in several organs. If the cholesterol level in the bloodstream is high, it is a major cause of arteriosclerosis. Therefore, the analysis items are (1) weight change and dietary intake, and (2) measurement of blood cholesterol and neutral lipids. It proceeded with this.

After breeding, the experimental animals were fasted for 12 hours, anesthetized by inhaling ether, and then blood was collected from the inferior vena cava of the abdomen. After treatment with heparin, plasma was separated by centrifugation (15 mins, 3,000 RPM) and lipid content was measured. did.

The internal organs (liver, epididymis, kidney) of each experimental animal were removed immediately after blood collection, rinsed several times with PBS (Phosphate Buffered saline) solution, surface moisture was removed, and compared and quantified. Plasma neutral lipids were measured at 550 nm using a colorimetric neutral fat measurement reagent (Asan kit) using the enzymatic method of McGowan et al. (1983), and plasma total cholesterol was measured using the enzymatic method of Allain et al. (1974). A reagent for measuring total cholesterol (Asan kit) was used to develop color, and the absorbance was measured at 500 nm for quantification by comparing it with the cholesterol standard curve. Organ lipids were cut into small pieces using the method of Folch et al. (1957) and then quantified. ml, Chloroform: Methyl alcohol was extracted in a 2:1 solution, and neutral lipids and cholesterol were quantified using the same method as in plasma. Each item was statistically processed and taken as an average value.

(1) Weight change

The weight change and dietary intake of the experimental animals are shown in Tables 4 and 5, respectively.

Referring to Table 4 below, in the case of experimental animals orally fed a diet containing the roasted sweet potato pizza prepared in the present invention, the body weight was similar or decreased compared to before the experiment, while the diet containing the pizza of Comparative Examples 1 and 2 In the case of experimental animals and normal groups fed orally, it was confirmed that body weight increased compared to before the experiment.

Referring to Table 5 below, it was confirmed that the dietary intake of experimental animals and normal groups orally fed a diet containing the roasted sweet potato pizza prepared in the present invention was similar.

Before experiment (g) After experiment (g) Example 1 27.55 26.54 Comparative Example 1 27.44 28.61 Comparative Example 2 27.54 29.43

Dietary intake (g) Example 1 4.0 Comparative Example 1 4.0 Comparative Example 2 4.0

As a result, despite the fact that the dietary intake of all the experimental animals was similar, the body weight of all the experimental animals that consumed the diet containing the roasted sweet potato pizza prepared in the present invention did not increase, but was similar to before the experiment or decreased compared to before the experiment, resulting in anti-obesity effect. It was confirmed that roasted sweet potato can be used as pizza.

(2) Blood cholesterol and neutral lipids

The plasma neutral lipids, plasma cholesterol, epididymal neutral lipids, renal tissue neutral lipids, and liver tissue cholesterol of the experimental animals are shown in Tables 6 and 7 below.

Referring to Table 6 below, the test control group that consumed a diet containing the roasted sweet potato pizza of the present invention had a significant decrease in plasma neutral lipids compared to before the experiment, while the test control group that consumed a diet containing the pizza of Comparative Examples 1 and 2 did not show any significant change.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 120 110 Comparative Example 1 121 125 Comparative Example 2 121 127

Referring to Table 7 below, the test control group that consumed a diet containing the roasted sweet potato pizza of the present invention had a significant decrease in plasma cholesterol compared to before the experiment, while the diets containing the pizza of Comparative Examples 1 and 2 showed no significant change. You can confirm that it is not.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 156 122 Comparative Example 1 156 141 Comparative Example 2 156 151

Through the above results, the diet containing the roasted sweet potato pizza according to the present invention was confirmed to have the characteristic of improving fat and cholesterol by confirming the phenomenon of reducing the amount of neutral lipids.

As the specific parts of the present invention have been described in detail above, it is clear to those skilled in the art that these specific techniques are merely preferred embodiments and do not limit the scope of the present invention. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (7)

(S1) preparing roasted sweet potatoes by roasting sweet potatoes;
(S2) Slicing the upper surface of the roasted sweet potato into a flat surface and then making a cut;
(S3) forming a space at the top of the slit roasted sweet potato and then filling it with pizza cheese; and
(S4) heating the baked sweet potato filled with the pizza cheese in a microwave for 1 to 2 minutes,
Additional sauce is added before or after filling the pizza cheese in step (S3),
The sauce is almond sauce, onion sauce, garlic sauce, or rose buldak sauce,
The almond sauce is made of almonds, condensed milk, and lemon, the onion sauce is made of onion, fresh cream, sugar powder, parsley, and lemon, and the garlic sauce is made of garlic, butter, cake sauce, parsley, and lemon, Rose Buldak Sauce consists of peanut butter, rose sauce, Buldak sauce, parsley, and lemon.
A method of manufacturing a roasted sweet potato pizza in which the pizza cheese is seared using a torch after the above step (S3) to create a fiery taste.
delete delete delete delete A roasted sweet potato pizza manufactured according to the manufacturing method of claim 1,
The roasted sweet potato pizza is an almond roasted sweet potato pizza, an onion roasted sweet potato pizza, a garlic roasted sweet potato pizza, or a rose hot chicken roasted sweet potato pizza. delete