KR102661546B1 - Pizza dough containing lactic acid bacteria strains - Google Patents

Abstract

The present invention provides a composition for pizza dough containing flour, lactic acid bacteria, salt, and yeast.

Description

Pizza dough containing lactic acid bacteria strains}

The present invention relates to pizza dough containing lactic acid bacteria strains and a method of manufacturing pizza using the same.

Pizza is a food that originated in the Naples region of southern Italy. It is a round, flat pie made with flour dough topped with tomatoes, cheese, bell peppers, meat, and spices. A typical pizza is made by kneading pizza dough with flour, water and other ingredients, adding yeast and fermenting it, then shaping the dough into a round and flat shape, topping the dough with pizza sauce, cheese and other auxiliary ingredients, and baking it in the oven. manufacture. Pizza manufactured in this way has a unique flavor and taste and has been universally preferred as a snack or staple food regardless of age or gender.

As a prior art related to the manufacture of pizza, a method for manufacturing pizza dough using flour, yeast, water, salt, etc. as raw materials (Korean Patent Publication No. 2003-0059767) has been disclosed. The patent discloses a method of manufacturing pizza dough in which the thickness of the pizza dough is thin, light, crispy yet soft, and the edges that do not reach the moisture of the topping ingredients are moderately swollen so that a light and crunchy feeling can be felt more when eaten. It is done.

Natural yeast, on the other hand, consists of a mixture of flour and water that spontaneously "ripens", i.e., allows fermentation by a complex of yeast and lactic acid bacteria naturally occurring in the flour itself. Often, natural yeast is obtained by promoting fermentation using some aged dough from a previous batch. This is basically a technique that still uses so-called "refreshing", where new flour and additional water are added to previously prepared sourdough. The most commonly used flours for making sourdough are either hard wheat or soft wheat.

There are also so-called brewing yeasts, which are composed of microscopic unicellular fungi belonging to the species Saccharomyces cerevisiae, which can ferment dough in a very short period of time and generate large amounts of carbon dioxide in a short period of time. is trapped in the gluten mesh of the dough, forming so-called pores (alveolation), causing volume expansion.

Meanwhile, a considerable amount of research is being conducted on foods using lactic acid bacteria fermentation that help increase immunity, suppress allergies, relieve fatigue, suppress obesity, and improve intestinal health. However, lactic acid bacteria have several problems in fermenting compared to yeast. In general, lactic acid bacteria are difficult to ferment in a short period of time like yeast, and they react relatively more sensitively to environmental variables.

In general, fermentation means that microorganisms use their own enzymes to decompose organic matter, and by-products are produced during the decomposition process.

In particular, when lactic acid fermentation is applied to dough, it has the effect of swelling the dough, providing a unique taste and aroma, and maintaining elasticity and extensibility.

However, there are only a few cases where pizza dough and pizza are manufactured using lactic acid fermentation. This may be due, for example, to the fact that it is difficult to maintain taste and quality, and the manufacturing, storage, and distribution processes are not standardized, and changes in bacterial count, sugar content, or acidity can affect the taste, texture, and quality of the final food. Because there is.

The purpose of the present invention is to provide pizza dough that is beneficial to health and has excellent taste, aroma, and texture by applying lactic acid bacteria fermentation technology to pizza dough, and a method of manufacturing pizza using the same.

The object of the present invention is not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, the present invention

A composition for pizza dough comprising flour, lactic acid bacteria, salt, and yeast is provided.

In addition, the lactic acid bacteria are characterized in that they are Lactobacillus strains.

In addition, the lactic acid bacteria are characterized as being a strain containing at least one of Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus acidophilus.

In addition, the composition for pizza dough includes 98-102 parts by weight of wheat flour, 48-52 parts by weight of a dough solution containing Lactobacillus acidophilus, 3-7 parts by weight of complex extract powder, and 1-1 part by weight of alternative sugar powder. It is characterized in that it contains 5 parts by weight, salt 0.8-1.2 parts by weight, and yeast 0.8-1.2 parts by weight.

The pizza dough according to the present invention is beneficial to health and has excellent taste, aroma, and texture, and pizza using it is also beneficial to health and has excellent taste, aroma, and texture, so it has excellent palatability.

Hereinafter, various embodiments will be described in more detail. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are only intended to facilitate understanding of the various embodiments. Accordingly, the technical idea is not limited to the specific embodiments disclosed, and should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms containing ordinal numbers, such as primary, secondary, first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.

In this specification, terms such as 'include' or 'have' are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be 'connected' or 'connected' to another component, it is understood that it may be directly connected or connected to the other component, but that other components may exist in between. It should be. On the other hand, when a component is mentioned as being 'directly connected' or 'directly connected' to another component, it should be understood that there are no other components in between.

In addition, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.

This invention

A composition for pizza dough comprising flour, lactic acid bacteria, salt, and yeast is provided.

Hereinafter, the composition for pizza dough according to the present invention will be described in detail.

In general, when applying lactic acid bacteria, it has a better texture, taste, and flavor than yeast, and especially has an effect that helps digestion. However, in general, lactic acid bacteria fermentation may have a sour taste or odor due to overfermentation or contamination with various bacteria. In order to prevent such sour taste or odor, it is necessary to control optimal environmental variables during the fermentation process. For example, environmental conditions are applied to promote optimal fermentation by simultaneously applying lactic acid bacteria and yeast.

In general, lactic acid bacteria used in food are anaerobic species that can grow even in an oxygen-free environment. Conversely, yeast is an aerobic species that can grow only in the presence of oxygen, and most miscellaneous bacteria are aerobic species that can grow only in the presence of oxygen. . Fermentation is a higher-level concept that includes both the proliferation of bacterial species and metabolic processes. For example, lactic acid bacteria and yeast can ferment regardless of the presence or absence of oxygen, but yeast has difficulty proliferating when oxygen is insufficient, whereas lactic acid bacteria can proliferate even without oxygen. do.

The lactic acid bacteria are preferably Lactobacillus strains, for example, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus acidophilus, and Lactobacillus acidophilus. It is more preferable that it is Bacillus acidophilus. Containing the above-mentioned lactic acid bacteria, it not only helps the human gut health, but also reduces total cholesterol, low-density lipoprotein, or bad cholesterol levels. In addition, it breaks down carbohydrates and fiber that our body cannot digest, producing short-chain fatty acids such as butyric acid, which serve as an energy source for the cells and mucus surrounding the intestinal wall. These lactic acid bacteria help maintain pH balance and promote the growth of harmful bacteria. The intestinal environment can be improved by suppressing . In particular, Lactobacillus acidophilus is known to be able to survive in the intestines for a long time due to its strong acid resistance and acid resistance.

It is important that the composition to which the lactic acid bacteria are applied is not exposed to external air. This means that the lactic acid bacteria are placed inside the dough, and the yeast is placed outside the dough, so that the lactic acid bacteria contained inside the dough are minimized from contact with external oxygen and are not exposed to the outside of the dough. The included yeast can be fermented by further contact with oxygen.

The dough prepared from the above composition is first aged at a temperature of 22-26°C for 2-4 hours, the primary aged dough is molded into a circle to form pizza dough, and then aged at a temperature of 22-26°C for 50-4 hours. This may be secondary aging for 70 minutes.

Temperature and time are adjusted so that lactic acid bacteria can be activated through the first ripening. Due to the relatively more active fermentation characteristics of lactic acid bacteria at lower temperatures, contamination from various bacteria, etc. can be minimized, and it has the effect of producing a sweeter taste.

In the secondary maturation, the dough is molded into a circular shape using a roller, shaped into a general pizza dough shape, and then subjected to secondary maturation.

Through the above-mentioned primary and secondary ripening, the volume of the pizza dough increases when the pizza is completed, the texture improves, and it is beneficial for digestion.

In addition, the composition for pizza dough includes 98-102 parts by weight of wheat flour, 48-52 parts by weight of a dough solution containing Lactobacillus acidophilus, 3-7 parts by weight of complex extract powder, and 1-1 part by weight of alternative sugar powder. It is preferable to include 5 parts by weight, 0.8-1.2 parts by weight of salt, and 0.8-1.2 parts by weight of yeast, 99-101 parts by weight of flour, and 49-51 parts by weight of a dough solution containing Lactobacillus acidophilus. , it is more preferable to include 4-6 parts by weight of complex extract powder, 2-4 parts by weight of alternative sugar powder, 0.9-1.1 parts by weight of salt, and 0.9-1.1 parts by weight of yeast.

The dough solution is,

8-12 parts by weight of pears, 8-12 parts by weight of apples, 8-12 parts by weight of carrots, 8-12 parts by weight of watermelons, 8-12 parts by weight of green onions, 8-12 parts by weight of onions, 8-12 parts by weight of pumpkins per 100 parts by weight of purified water. Adding 12 parts by weight and 8-12 parts by weight of shiitake mushrooms and boiling at a temperature of 98-102°C for 5-7 hours; and boiling, then cooling and filtering; preparing fruit and vegetable water including;

Steaming camellia seeds and green tea seeds at a pressure of 0.095-0.105 MPa and a temperature of 220-240°C for 80-100 minutes; Drying steamed camellia seeds and green tea seeds at a temperature of 78-82°C for 2-4 hours; Grinding dried camellia seeds and green tea seeds and mixing them at a weight ratio of 1:1 to prepare seed powder; Injecting the seed powder into an oil expeller to produce oil at a temperature of 58-62°C; And mixing the oil with water, allowing it to stand, separating and filtering the oil and water to produce refined oil; producing seed oil including; and

Mixing 78-82 parts by weight of the fruit and vegetable water, 13-17 parts by weight of the seed oil, and 3-7 parts by weight of Lactobacillus acidophilus, and maturing for 10-14 hours at a temperature of 28-32 ° C. Use what is manufactured.

The fruit and vegetable water is manufactured using fruits and vegetables consisting of pears, apples, carrots, watermelons, green onions, onions, pumpkins, and shiitake mushrooms, and is used as a raw material for supplying various nutrients and making dough with excellent taste and flavor.

Camellia Japonica is classified as an evergreen broad-leaved tree in the Camellia genus of the Camellia family. The fruit of the camellia is used for medicinal purposes, the oil is extracted to make hair oil and lamp oil, and the wood is used as a material for crafts. Oil extracted from camellia seeds has been used for cosmetic purposes since ancient times, and there are records showing that when applied to hair, it can make hair shiny and elastic. In addition, according to recent research results, it is known that the camellia seed oil contains omega unsaturated fatty acids oleic acid and linoleic acid.

Green tea is one of the foods that has recently attracted attention due to its excellent antioxidant power among natural functional substances. It contains a number of ingredients, including catechin, a polyphenolic compound, and has various excellent pharmacological effects. It is known to have the function of removing free radicals generated by internal and external stress. Green tea seeds have been shown in the literature to have many folk remedies and herbal medicine therapeutic effects, including asthma, brain fog, chronic gastrointestinal medication, postpartum recovery, and rapid wound healing after surgery.

Seed oil prepared using the camellia seeds and green tea seeds can be applied to provide antioxidant functionality and at the same time improve taste and flavor.

In addition, by mixing the fruit and vegetable water and seed oil, adding Lactobacillus acidophilus as lactic acid bacteria, and maturing to prepare a dough solution, the application of lactic acid bacteria is easy and fermentation and maturation of the dough is performed effectively, increasing the volume of the dough. It becomes richer, has a better texture, and can benefit digestion.

The complex extract powder is,

Washing mountain herb and licorice and drying them at a temperature of 48-52°C for 5-7 hours; Preparing a composite powder by grinding dried mountain herb and licorice and mixing them at a weight ratio of 7:3; Heat treating the composite powder at a temperature of 170-190°C for 3-7 minutes; Preparing an extract by mixing 8-12 parts by weight of heat-treated composite powder and 88-92 parts by weight of purified water and extracting at a temperature of 88-92°C for 22-26 hours; and filtering the extract with filter paper, concentrating and freeze-drying the filtered filtrate at -48-52°C under reduced pressure.

Although it is known that wild herbs are used only for medicinal purposes, they have various uses, such as brewing leaves and branches and drinking them as tea, steeping them in alcohol to make herbal liquor, or applying them to wounds. Additionally, the umami and flavor can be improved by applying it to cooking.

The main ingredient of licorice is glycyrrhizin or glycyrrhizic acid, which is a family of triterpenoid saponins contained in the roots and stems. This ingredient is made up of a glycoside in which two molecules of glucuronic acid are combined with glycyrrhetinic acid. This glycoside also provides a sweet taste. do. In addition, there are uralenic acid, liguiritic acid, glabrone, and glabrene, and isoflavonoids such as licoricidin and glycerol.

In the present invention, a powder using wild medicinal herbs is applied, and a complex extract powder complexed with licorice is applied to improve umami and flavor and reduce bitterness, thereby providing pizza dough with excellent palatability.

The alternative sugar powder is,

Preparing a fruit mixture by washing bananas, peaches, grapes and cherries and mixing them in a weight ratio of 3:3:2:2; Preparing pulverized product by pulverizing the fruit mixture in a grinder; Drying the pulverized material at a temperature of 48-52°C for 2-4 hours; heat treating the dried pulverized material at a temperature of 198-202° C. for 8-12 minutes; and re-grinding the heat-treated ground product in a grinder.

The alternative sugar powder can be used to obtain a more natural taste and flavor by applying dried, heat-treated, and pulverized fruits including bananas, peaches, grapes, and cherries.

In addition, the present invention

8-12 parts by weight of pears, 8-12 parts by weight of apples, 8-12 parts by weight of carrots, 8-12 parts by weight of watermelons, 8-12 parts by weight of green onions, 8-12 parts by weight of onions, 8-12 parts by weight of pumpkins per 100 parts by weight of purified water. Adding 12 parts by weight and 8-12 parts by weight of shiitake mushrooms and boiling at a temperature of 98-102°C for 5-7 hours; and boiling, then cooling and filtering; preparing fruit and vegetable water including;

Steaming camellia seeds and green tea seeds at a pressure of 0.095-0.105 MPa and a temperature of 220-240°C for 80-100 minutes; Drying steamed camellia seeds and green tea seeds at a temperature of 78-82°C for 2-4 hours; Grinding dried camellia seeds and green tea seeds and mixing them at a weight ratio of 1:1 to produce seed powder; Injecting the seed powder into an oil expeller to produce oil at a temperature of 58-62°C; And mixing the oil with water, allowing it to stand, separating and filtering the oil and water to produce refined oil; producing seed oil including;

78-82 parts by weight of the fruit and vegetable water, 13-17 parts by weight of the seed oil, and 3-7 parts by weight of Lactobacillus acidophilus were mixed and aged at a temperature of 28-32° C. for 10-14 hours to prepare a dough solution. steps;

Washing mountain herb and licorice and drying them at a temperature of 48-52°C for 5-7 hours; Preparing a composite powder by grinding dried mountain herb and licorice and mixing them at a weight ratio of 7:3; Heat treating the composite powder at a temperature of 170-190°C for 3-7 minutes; Preparing an extract by mixing 8-12 parts by weight of heat-treated composite powder and 88-92 parts by weight of purified water and extracting at a temperature of 88-92°C for 22-26 hours; And filtering the extract with filter paper, concentrating and freeze-drying the filtered filtrate at -48-52°C under reduced pressure; preparing a complex extract powder including;

Preparing a fruit mixture by washing bananas, peaches, grapes and cherries and mixing them in a weight ratio of 3:3:2:2; Preparing pulverized product by pulverizing the fruit mixture in a grinder; Drying the pulverized material at a temperature of 48-52°C for 2-4 hours; heat treating the dried pulverized material at a temperature of 198-202° C. for 8-12 minutes; and re-grinding the heat-treated ground product in a grinder; manufacturing alternative sugar powder including;

In a kneader, 98-102 parts by weight of flour, 48-52 parts by weight of the dough solution, 3-7 parts by weight of the composite extract powder, 1-5 parts by weight of the alternative sugar powder, 0.8-1.2 parts by weight of salt, and 0.8-1.2 parts by weight of yeast. Adding and mixing the dough to prepare dough for pizza dough;

Primary maturing the pizza dough for 2-4 hours at a temperature of 22-26°C; and

It provides a method for manufacturing pizza dough including: forming pizza dough by molding the primary ripening pizza dough into a circular shape, and then performing secondary aging for 50-70 minutes at a temperature of 22-26°C.

Hereinafter, the method for manufacturing pizza dough according to the present invention will be described in detail at each step.

First, the method for producing pizza dough according to the present invention includes preparing fruit and vegetable water, seed oil, dough solution, complex extract powder, and alternative sugar powder.

Since the manufacturing of the raw materials is as described above, detailed description will be omitted below.

Next, the method for producing pizza dough according to the present invention is to mix 98-102 parts by weight of flour, 48-52 parts by weight of the dough solution, 3-7 parts by weight of the composite extract powder, and 1-5 parts by weight of the alternative sugar powder in a kneader. , adding 0.8-1.2 parts by weight of salt and 0.8-1.2 parts by weight of yeast and mixing to prepare dough for pizza dough.

In the above step, raw materials including flour are kneaded in a kneader to prepare dough for pizza dough.

Next, the method for producing pizza dough according to the present invention includes the step of first maturing the pizza dough for 2-4 hours at a temperature of 22-26°C.

In this step, the pizza dough is first aged.

In the first ripening step, the temperature is adjusted so that the lactic acid bacteria can be activated, and the product is aged for 2-4 hours.

Next, the method for producing pizza dough according to the present invention includes forming pizza dough by molding the primary ripened pizza dough dough into a circle, and then secondary maturing the dough for 50-70 minutes at a temperature of 22-26°C. Includes.

In this step, the dough is molded and subjected to secondary aging.

In the secondary aging step, the dough is molded into a circular shape using a roller and molded into a general pizza dough shape, and then secondary aging is performed.

Through the above-mentioned primary and secondary ripening, the volume of the pizza dough increases when the pizza is completed, the texture improves, and it is beneficial for digestion.

In addition, the present invention

After coating the surface of the pizza dough with sauce, applying a topping member including cheese, vegetables, and ham; and

It provides a method for manufacturing pizza including the step of placing the dough coated with the topping material in an oven and baking it at a temperature of 200-250°C for 1-10 minutes.

Pizza is manufactured using the pizza dough according to the present invention.

The sauce may be a sauce known on the market, or a tomato sauce may be used.

Hereinafter, the present invention will be explained in more detail by the following examples.

However, the following examples only illustrate the content of the present invention and the scope of the invention is not limited by the examples and experimental examples.

<Example 1> Production of pizza dough-1

Add 100 parts by weight of flour, 3 parts by weight of Lactobacillus acidophilus, 1 part by weight of salt, and 1 part by weight of yeast to a kneader and mix to prepare dough for pizza dough, and mix the dough for pizza dough at 24°C. After primary maturing for 3 hours at a temperature, the primary maturing pizza dough dough was rolled with a roller and molded into a disc shape, and secondary maturing was performed at a temperature of 24°C for 60 minutes to prepare pizza dough.

<Example 2> Production of pizza dough-2

Add 100 parts by weight of flour, 50 parts by weight of dough solution containing Lactobacillus acidophilus, 5 parts by weight of complex extract powder, 3 parts by weight of alternative sugar powder, 1 part by weight of salt, and 1 part by weight of yeast into the kneader. By mixing, dough for pizza dough is prepared, and the dough for pizza dough is first aged at a temperature of 24°C for 3 hours, then the firstly aged pizza dough dough is pushed with a roller and molded into a disk shape, and then aged at 24°C. Pizza dough was prepared by secondary aging for 60 minutes at a temperature of .

<Experimental Example 1> Sensory evaluation

In order to evaluate the sensory properties of the pizza dough prepared in Example 1-2, tomato sauce was coated on the pizza dough, cheese, vegetables, and ham were applied, and then placed in an oven and baked to produce pizza. A sensory evaluation was conducted using 50 professional sensory evaluation agents, and after tasting each pizza, taste, flavor, texture (dough), and overall preference were reviewed. The evaluation standard used a 9-point symbolic scale where 1 point was very bad, 3 points were bad, 5 points were average, 7 points were good, and 9 points were very good. The results are shown in Table 1 below.

taste zest Texture (dough) overall preference Example 1 7.5 7.5 7.6 7.5 Example 2 8.3 8.4 8.5 8.4

As shown in Table 1, it was confirmed that the pizza manufactured using the pizza dough according to the present invention had excellent taste, flavor, and texture, and thus overall preference was improved.

Claims (3)

98-102 parts by weight of wheat flour, 48-52 parts by weight of dough solution containing Lactobacillus acidophilus, 3-7 parts by weight of complex extract powder, 1-5 parts by weight of alternative sugar powder, 0.8-1.2 parts by weight of salt. parts by weight and 0.8-1.2 parts by weight of yeast,
The dough solution is,
8-12 parts by weight of pears, 8-12 parts by weight of apples, 8-12 parts by weight of carrots, 8-12 parts by weight of watermelons, 8-12 parts by weight of green onions, 8-12 parts by weight of onions, 8-12 parts by weight of pumpkins per 100 parts by weight of purified water. Adding 12 parts by weight and 8-12 parts by weight of shiitake mushrooms and boiling at a temperature of 98-102°C for 5-7 hours; and boiling, then cooling and filtering; preparing fruit and vegetable water including;
Steaming camellia seeds and green tea seeds at a pressure of 0.095-0.105 MPa and a temperature of 220-240°C for 80-100 minutes; Drying steamed camellia seeds and green tea seeds at a temperature of 78-82°C for 2-4 hours; Grinding dried camellia seeds and green tea seeds and mixing them at a weight ratio of 1:1 to produce seed powder; Injecting the seed powder into an oil expeller to produce oil at a temperature of 58-62°C; And mixing the oil with water, allowing it to stand, separating and filtering the oil and water to produce refined oil; producing seed oil including; and
Mixing 78-82 parts by weight of the fruit and vegetable water, 13-17 parts by weight of the seed oil, and 3-7 parts by weight of Lactobacillus acidophilus, and maturing for 10-14 hours at a temperature of 28-32 ° C. It is manufactured by
The complex extract powder,
Washing mountain herb and licorice and drying them at a temperature of 48-52°C for 5-7 hours; Grinding dried mountain herb and licorice and mixing them at a weight ratio of 7:3 to prepare a composite powder; Heat treating the composite powder at a temperature of 170-190°C for 3-7 minutes; Preparing an extract by mixing 8-12 parts by weight of heat-treated composite powder and 88-92 parts by weight of purified water and extracting at a temperature of 88-92°C for 22-26 hours; and filtering the extract with filter paper, concentrating and freeze-drying the filtered filtrate at -48-52°C under reduced pressure.
The alternative sugar powder is,
Preparing a fruit mixture by washing bananas, peaches, grapes and cherries and mixing them in a weight ratio of 3:3:2:2; Preparing pulverized product by pulverizing the fruit mixture in a grinder; Drying the pulverized material at a temperature of 48-52°C for 2-4 hours; heat treating the dried pulverized material at a temperature of 198-202° C. for 8-12 minutes; A composition for pizza dough, characterized in that it is manufactured by performing the step of re-grinding the heat-treated ground product in a grinder. delete delete