KR20000019656A - Pizza topped with steamed rice yeast cake - Google Patents
Pizza topped with steamed rice yeast cake Download PDFInfo
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- KR20000019656A KR20000019656A KR1019980037854A KR19980037854A KR20000019656A KR 20000019656 A KR20000019656 A KR 20000019656A KR 1019980037854 A KR1019980037854 A KR 1019980037854A KR 19980037854 A KR19980037854 A KR 19980037854A KR 20000019656 A KR20000019656 A KR 20000019656A
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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Abstract
Description
본 발명은 증편을 소재로 하는 피자(이하, "증편피자"라 한다)에 관한 것이다. 특히 밀가루를 주원료로 제조하는 피자판을 쌀을 주식으로 하는 우리의 입맛에 맞도록 개선하기 위하여 밀가루 대신 쌀과 다른 곡류를 이용하여 만든 증편을 소재로 한 증편피자에 관한 것이다.The present invention relates to a pizza based on Jeung Pyun (hereinafter, referred to as "Pizza Pizza"). In particular, it relates to a thickened pizza made of Jeungpyun made of rice and other grains instead of flour in order to improve the pizza plate made of flour as the main ingredient of rice.
일반적으로 피자는 밀가루와 물 기타의 첨가제를 반죽하여 발효시키고, 적당한 크기로 분할하여 피자판을 성형한 다음 피자소스(pizza sauce), 치즈 및 부재료를 판 위에 토핑(topping)하여 프라이 팬이나 오븐에 구움으로써 제조된다.In general, pizza is fermented by kneading flour, water and other additives, dividing it into an appropriate size to form a pizza plate, and then topping pizza sauce, cheese, and ingredients on the plate and then placing it in a frying pan or oven. It is prepared by baking.
그러나, 밀가루를 주원료로 하여 제조된 피자는 글루텐 함량이 높아 소화가 잘 안되고, 냉장 저장시 딱딱해지는 단점을 가지고 있다. 이에 반해 쌀을 주원료로 발효기법을 이용하여 만든 증편피자판은 글루텐이 없을 뿐 아니라 소화가 용이하고 질감이 부드러우며 저장성이 우수하고, 해면상의 조직을 가지고 있어서 한국인의 기호에 적합하다.However, pizza prepared with flour as a main raw material has a disadvantage of being difficult to digest due to high gluten content and becoming hard during cold storage. On the other hand, Jeungpyeon pizza made using rice as the main ingredient using fermentation technique is not only gluten-free, but also easy to digest, smooth in texture, excellent in storage, and has a sponge structure, which is suitable for Korean taste.
또한, 우리 나라의 국력신장과 국제교역의 증대로 인한 외국인의 국내방문의 증가는 한국 고유의 독특한 음식에 대한 수요를 증대시키고 있으며, 이에 새로운 맛과 영양을 공급하여 줄 수 있는 독창적이고 새로운 취향의 음식물 개발이 절실히 요구되고 있다.In addition, the increase in domestic visits by foreigners due to the increase of national power and international trade in our country is increasing the demand for unique foods unique to Korea, and the unique and new tastes that can supply new taste and nutrition. Food development is urgently needed.
그 동안 쌀밥을 소재로 하는 피자 제조방법(특허출원 제94∼28857호), 김치피자와 그 제조방법(특허출원 제91∼11664호) 등이 제안되었지만 이러한 발명은 모두 공지의 피자에서 재료를 단순 치환한 것에 불과하고 특히 쌀밥을 소재로 하는 피자는 본래의 피자가 갖는 맛과 차이가 크고, 그 외관에 있어서도 본래의 피자처럼 둥근 형태를 유지하기가 어려워 피자로서의 상품성이 없었다. 또한 김치피자는 종래의 피자에 토핑으로 김치를 포함한다는 것 외에 밀가루를 그대로 사용하고 있기 때문에 소화 흡수력이 떨어지는 단점을 개선하지 못했다.In the meantime, a pizza manufacturing method (patent application No. 94-28857) and a kimchi pizza and a manufacturing method (patent application No. 91-11664) made from rice have been proposed. In particular, pizzas made only of rice and differing from the original pizza have a great difference from the taste of the original pizza, and in appearance, it is difficult to maintain a round shape like the original pizza, and therefore, there is no commerciality as a pizza. In addition, kimchi pizza did not improve the disadvantages of digestive absorption because it uses flour as well as including kimchi as a topping in the conventional pizza.
또한, 감자피자 및 그의 제조 방법(공개번호 제97∼5107호), 녹두피자 및 그 제조방법(공개번호 제97∼58557호) 등의 출원이 있으나, 전자는 피자판의 소재가 감자이고, 후자는 녹두를 갈아서 밀가루 등과 혼합한 재료로 피자판이 이루어지기 때문에 쌀을 주식으로 하는 우리 입맛에 잘 맞지 않는다는 한계가 있다.In addition, there are applications such as potato pizza and its manufacturing method (Publication Nos. 97 to 5107), mung bean pizza and its manufacturing method (Publication Nos. 97 to 58557), and the like. There is a limit that does not fit well to our taste that is made of rice because the pizza plate is made of a mixture of grind green beans and flour and the like.
따라서, 본 발명은 밀가루로 만든 기존의 피자보다 소화, 흡수가 용이하며 열량이 낮아서 비만예방에도 훨씬 효과적인, 쌀을 주원료로 하는 증편을 소재로하여 피자를 제조함으로써, 서양음식인 피자를 우리의 입맛에 맞도록 개선하고, 아울러 전통음식의 발전적인 개선과 외래음식의 한국화라는 관점에서 독창성 있는 새로운 취향의 음식물을 개발하고자 안출된 것이다.Therefore, the present invention is easier to digest and absorb than the conventional pizza made of flour, the calorie is much more effective in preventing obesity, by making a pizza on the basis of the increase of the main ingredient of rice, the pizza of Western food is our taste It was designed to develop new foods with original tastes in terms of the development of traditional foods and the Koreanization of foreign foods.
상기 목적을 달성하기 위한, 본 발명은 주재료인 쌀가루에 물과 설탕을 첨가하고 막걸리 또는 이스트를 사용하여 1,2차 발효시켜 만든 증편을 피자판으로 사용한 피자에 관한 것이다.In order to achieve the above object, the present invention relates to a pizza using the thickening made by adding the water and sugar to the rice flour as the main ingredient and the first and second fermentation using makgeolli or yeast.
이러한 증편피자는, 쌀가루에 물 과 발효제(막걸리 또는 이스트)를 혼합하고, 설탕을 넣어 1차 발효시키고, 1차 발효가 끝나면 반죽의 가스를 빼주고 다시 설탕을 넣어 2차 발효시켜 증편피자 반죽을 준비하고; 증편피자 위에 얹어지는 피자소스 및 토핑물을 준비하며; 증편피자 반죽을 피자팬에 펴서 증편을 찌고; 쪄서나온 증편피자판 위에 상기 피자소스 및 토핑물을 얹고 다진 피자치즈를 뿌린 다음 다시 구워내는 것을 특징으로 하여 제조된다.This thickener pizza is mixed with water and fermentation agent (makgeolli or yeast) in rice flour, and the sugar is fermented firstly, and after the first fermentation is finished, the dough is degassed and the sugar is fermented secondly to prepare the thickener pizza dough. and; Preparing pizza sauce and toppings on the pizza; Spread the pizza dough on a pizza pan and steam the Jeungpyeon; It is prepared by placing the pizza sauce and toppings on the steamed pizza plate and sprinkling the chopped pizza cheese and baking again.
상기 증편피자 반죽의 제조방법에 있어서, 발효제로써 막걸리를 사용하는 경우에, 쌀가루는 90 내지 110 중량부, 물은 18 내지 22 중량부, 1차 발효에 쓰이는 설탕은 5 내지 7 중량부, 2차 발효에 쓰이는 설탕은 7 내지 10 중량부 및 막걸리는 18 내지 22 중량부를 사용한다.In the method of manufacturing the thickened pizza dough, in the case of using makgeolli as a fermentation agent, 90 to 110 parts by weight of rice powder, 18 to 22 parts by weight of water, 5 to 7 parts by weight of sugar used in the first fermentation, secondary The sugar used for fermentation is 7 to 10 parts by weight and 18 to 22 parts by weight of rice wine.
이때, 사용되는 물의 양이 18 중량부보다 적을 때에는 반죽상태가 너무 빡빡하여 뭉쳐지지가 않고, 증편피자판을 쪘을 때도 너무 딱딱해서 갈라지고 부러지기 때문에 피자판으로서 사용하기가 곤란한 문제점이 있고, 22 중량부 보다 많을 때에는 반죽상태가 너무 질어서 피자판을 성형하기가 곤란하고 증편피자판을 쪘을 때도 너무 찐덕거려서 씹을 때 치아에 달라붙는 문제점이 있다.At this time, when the amount of water used is less than 18 parts by weight, the dough state is too tight and do not agglomerate. When it is more than 22 parts by weight, it is difficult to mold the pizza plate because the dough is too thick, and there is a problem that it sticks to teeth when chewing because it is too steamed when the pizza plate is spun.
사용되는 막걸리의 양이 18 중량부보다 적을 때에는 발효가 잘 안되며, 22중량부보다 많을 때에는 막걸리의 냄새가 너무 강하게 나게 된다.When the amount of makgeolli used is less than 18 parts by weight, fermentation is not good, and when it is more than 22 parts by weight, the smell of makgeolli becomes too strong.
또한 설탕의 양이 12 중량부보다 적을 때에는 발효가 되지 않으며 17 중량부보다 많을 때에는 단맛이 너무 강해 피자로서 제맛이 나지 않는다.In addition, when the amount of sugar is less than 12 parts by weight, it does not ferment, and when it is more than 17 parts by weight, the sweetness is so strong that it does not taste as a pizza.
발효온도는 실질적인 범위 내에서 변화할 수 있는데, 일반적으로 25℃ 내지 35℃, 바람직하게는 27℃ 내지 32℃가 적당하다.Fermentation temperature can vary within a substantial range, generally 25 ° C to 35 ° C, preferably 27 ° C to 32 ° C.
1차 발효시간은 4 내지 6 시간, 바람직하게는 5시간이며, 2차 발효시간은 2 내지 4시간, 바람직하게는 3시간이다. 발효시간이 상기보다 짧으면, 발효가 만족할 만큼 안되며, 상기보다 길면 쉰 냄새가 나게 된다.The primary fermentation time is 4 to 6 hours, preferably 5 hours, and the secondary fermentation time is 2 to 4 hours, preferably 3 hours. If the fermentation time is shorter than the above, the fermentation is not satisfactory, and if it is longer than the above, a bad smell is obtained.
반죽은 통상적인 방법으로 찌는데, 일반적으로 80 내지 100℃의 온도에서 15 내지 20분 동안 찌게 된다.The dough is steamed in a conventional manner, which is usually steamed for 15 to 20 minutes at a temperature of 80 to 100 ℃.
토핑물로는 통상적인 재료, 예를 들면 쇠고기, 돼지고기, 파, 양파, 햄, 양송이, 피클, 붉은 피망, 녹색피망, 풋고추, 김치, 통후추, 검정올리브, 페파로니, 피자소스, 피자치즈 또는 삶은 계란과 같은 것을 사용할 수 있고, 그 외 식용유나 올리브 기름을 사용할 수 있다.Toppings include conventional ingredients such as beef, pork, leeks, onions, ham, mushrooms, pickles, red bell peppers, green bell peppers, green peppers, kimchi, whole peppers, black olives, pepperoni, pizza sauce, pizza cheese or You can use something like boiled eggs, or you can use cooking oil or olive oil.
발효제로 이스트를 사용하는 경우에는 쌀 90 내지 110 중량부, 물 38 내지 42 중량부, 1차 발효에 쓰이는 설탕은 5 내지 7 중량부, 2차 발효에 쓰이는 설탕은 7 내지 10 중량부, 이스트 0.5 내지 1.5 중량부를 사용한다.When yeast is used as a fermentation agent, 90 to 110 parts by weight of rice, 38 to 42 parts by weight of water, 5 to 7 parts by weight of sugar for primary fermentation, 7 to 10 parts by weight of sugar for secondary fermentation, 0.5 yeast To 1.5 parts by weight is used.
이때 사용되는 물의 양은 막걸리를 발효제로 사용했을 때보다 더 많은, 38 내지 42 중량부가 필요하다. 물의 양이 38 중량부보다 적을 때에는 반죽상태가 너무 빡빡하다는 문제점이 있고, 물의 양이 42 중량부보다 많을 때에는 반죽이 너무 질어서 증편피자판을 성형하기가 곤란하고 증편피자판을 쪘을 때에도 찐덕거려 씹을 때 치아에 달라붙는 문제점이 있다.The amount of water used at this time requires 38 to 42 parts by weight, more than when using makgeolli as a fermenting agent. When the amount of water is less than 38 parts by weight, there is a problem that the dough is too tight. When the amount of water is more than 42 parts by weight, the dough is so thick that it is difficult to form the thickened pizza plate, and even when the thickened pizza plate is removed. There is a problem of sticking to the teeth when chewing.
발효온도는 실질적인 범위 내에서 변화될 수 있는데, 일반적으로 25℃ 내지 35℃, 바람직하게는 27℃ 내지 32℃가 적당하다.The fermentation temperature can be varied within a substantial range, generally 25 ° C to 35 ° C, preferably 27 ° C to 32 ° C.
1차 발효시간은 3시간 내지 5시간, 바람직하게는 4시간이며, 2차 발효시간은 1시간 30분 내지 2시간 30분, 바람직하게는 2시간이다. 발효시간이 상기보다 짧으면 만족할 만큼 발효가 안되며, 상기 보다 길면 기포가 없어져서 반죽의 탄력이 없게되고 증편피자판을 쪘을 때 떡처럼 딱딱해지며 쓴맛이 나게 된다.The primary fermentation time is 3 hours to 5 hours, preferably 4 hours, and the secondary fermentation time is 1 hour 30 minutes to 2 hours 30 minutes, preferably 2 hours. If the fermentation time is shorter than the above, the fermentation is not satisfactory. If the fermentation time is longer, the bubbles are lost and the elasticity of the dough is lost.
또한, 설탕의 양이 12 중량부보다 적으면 발효가 되지 않고, 17 중량부보다 많으면 단맛이 너무 강한 문제점이 발생하게 된다.In addition, if the amount of sugar is less than 12 parts by weight, the fermentation is not, if more than 17 parts by weight sweetness is too strong a problem occurs.
상기와 같이 발효제로서 막걸리 대신 이스트를 사용하면, 발효시간이 짧아 제조방법이 간편할 뿐만 아니라, 술 냄새가 전혀 나지 않아 통상의 피자와 맛이 거의 동일한 장점이 있다.If yeast is used instead of makgeolli as a fermentation agent as described above, the fermentation time is short, and the manufacturing method is simple, and the smell of alcohol does not come out at all.
한편, 본 발명은 또한 주재료인 쌀에 섬유소 함유량이 높은 보리쌀가루, 색소가 함유된 흑미가루, 건강에 효과가 있는 녹차가루, 향미가 독특한 솔가루분말을 첨가한 증편을 소재로 한 증편피자에 관한 것이다.On the other hand, the present invention also relates to a thickened pizza, which is made of thickened barley rice powder with high fiber content, black rice powder containing pigments, green tea powder which is effective for health, and spice powder containing unique sol powder. will be.
보리쌀가루를 첨가하는 경우에 있어서, 보리는 쌀보다 찰기가 적고 건조하기 때문에 보리쌀가루를 혼합하면 쌀가루만으로 한 반죽보다 건조하여 기존의 피자 맛에 더 가까운 장점이 있고 섬유소 함유량이 높아 건강에도 유효하다.In the case of adding barley rice flour, barley is less sticky and dry than rice, so mixing barley rice flour is more dry than dough made with rice flour alone, which is closer to the existing pizza taste, and is high in fiber and is effective for health.
상기한 보리쌀가루를 만드는데 있어서 보리는 쌀보다 가볍고 미끈거려 쌀처럼 물에 잘 불지가 않고 또한 불린 상태로는 빻아지지가 않아서 가루를 내기가 어렵다. 이러한 문제점을 해결하기 위해서는 보리쌀을 건조한 상태 그대로 빻아서 가루를 내야한다. 따라서 쌀의 경우와 달리 보리쌀은 마른 가루이기 때문에 보리쌀가루를 첨가하여 반죽을 하기 위해서는 물 양의 조정이 필수적이다. 따라서 쌀을 주재료로 했을 때보다 많은, 26 내지 30 중량부의 물을 사용한다.In making the barley rice flour described above, barley is lighter and softer than rice, so it is difficult to make powder because it is not soaked in water like rice and is not ground in a soaked state. In order to solve this problem, the barley rice should be ground as it is ground to dry powder. Therefore, unlike in the case of rice, barley rice is a dry powder, it is essential to adjust the amount of water in order to knead the addition of barley rice flour. Therefore, 26 to 30 parts by weight of water is used more than when rice is used as the main material.
제조방법은 쌀을 주재료로 했을 때와 유사하며, 다만 발효제로 이스트를 사용하면 발효가 잘 안되기 때문에 막걸리만을 사용한다. 따라서 구성비는 쌀가루 90 내지 110 중량부, 보리쌀가루 5 내지 7 중량부, 물 26 내지 30 중량부, 1차 발효에 쓰이는 설탕 5 내지 7 중량부, 2차 발효에 쓰이는 설탕 7 내지 10 중량부, 막걸리 18 내지 22 중량부이다.The manufacturing method is similar to the case of using rice as a main ingredient. However, only rice wine is used because yeast is difficult to ferment if yeast is used as a fermenting agent. Therefore, the composition ratio is 90 to 110 parts by weight of rice flour, 5 to 7 parts by weight of barley rice powder, 26 to 30 parts by weight of water, 5 to 7 parts by weight of sugar used for the first fermentation, 7 to 10 parts by weight of sugar used for the second fermentation, makgeolli 18 to 22 parts by weight.
상기한 보리쌀가루를 7 중량부 보다 많이 첨가하면 반죽이 너무 건조하여서 증편을 쪘을 때 갈라지게 된다.When more than 7 parts by weight of the above-mentioned barley rice flour is so dry that the dough is cracked when chopped jeungpyeon.
흑미가루를 첨가하여 반죽을 하는 경우의 구성비는 쌀가루 90 내지 110 중량부, 흑미가루 5 내지 7 중량부, 물 20 내지 24 중량부, 1차 발효에 쓰이는 설탕 5 내지 7 중량부, 2차 발효에 쓰이는 설탕 7 내지 10 중량부, 막걸리 18 내지 22 중량부이다.In the case of kneading with the addition of black rice flour, the composition ratio is 90 to 110 parts by weight of rice flour, 5 to 7 parts by weight of black rice flour, 20 to 24 parts by weight of water, 5 to 7 parts by weight of sugar used for primary fermentation, and secondary fermentation. It is used 7 to 10 parts by weight of sugar and 18 to 22 parts by weight of rice wine.
이때 발효제로 이스트를 사용하면 이스트 0.5 내지 1.5 중량부를 첨가하고 물은 40 내지 44 중량부를 넣는다.At this time, if yeast is used as a fermenting agent, 0.5 to 1.5 parts by weight of yeast is added and water is added to 40 to 44 parts by weight.
녹차가루와 솔가루 분말을 첨가하는 경우의 구성비는 쌀가루 90 내지 110 중량부, 녹차가루 또는 솔가루 분말 0.3 내지 0.5 중량부, 물 20 내지 24 중량부, 1차 발효에 쓰이는 설탕 5 내지 7 중량부, 2차 발효에 쓰이는 설탕 7 내지 10 중량부, 막걸리 18 내지 22 중량부이다. 이때 녹차가루나 솔가루 분말이 0.5 중량부 보다 많을 경우에는 발효가 되지 않는다.The composition ratio in the case of adding green tea powder and sol powder is 90 to 110 parts by weight of rice powder, 0.3 to 0.5 parts by weight of green tea powder or sol powder, 20 to 24 parts by weight of water and 5 to 7 parts by weight of sugar used for primary fermentation. , 7 to 10 parts by weight of sugar used for secondary fermentation, 18 to 22 parts by weight of rice wine. At this time, if the green tea powder or sol powder is more than 0.5 parts by weight does not ferment.
이때 발효제로 이스트를 사용하는 경우에는 이스트 0.5 내지 1.5 중량부를 첨가하고, 물은 40 내지 44 중량부를 넣는다.In this case, when using yeast as a fermentation agent, 0.5 to 1.5 parts by weight of yeast is added, and water is added to 40 to 44 parts by weight.
추가로, 본 발명은 예를 들어 치자, 비트 같은 자연식품으로 착색시킨 증편피자에 관한 것이다. 이와 같은 자연적인 착색제를 사용하면, 보기에 맛깔스러워 식욕을 돋을 뿐 아니라, 한국고유의 전통음식과 서양음식을 접목시키고자 하는 발명의 목적에도 부합한다.In addition, the present invention relates to a thickened pizza that is colored with natural foods such as, for example, gardenia. The use of such a natural colorant is not only delicious and appetizing, but also fits the purpose of the invention of combining traditional Korean food with Western food.
치자액을 첨가하여 반죽을 하는 경우에는 쌀가루 90 내지 110 중량부, 물 12 내지 16 중량부, 치자액 5 내지 7 중량부, 1차 발효에 쓰이는 설탕 5 내지 7 중량부, 2차 발효에 쓰이는 설탕 7 내지 10 중량부, 막걸리 18 내지 22 중량부이다.In case of kneading with gardenia liquid, 90 to 110 parts by weight of rice powder, 12 to 16 parts by weight of water, 5 to 7 parts by weight of gardenia liquid, 5 to 7 parts by weight of sugar for primary fermentation and sugar for secondary fermentation 7 to 10 parts by weight, makgeolli 18 to 22 parts by weight.
이때 막걸리 대신 발효제로 이스트를 사용하는 경우에는 이스트 0.5 내지 1.5 중량부를 첨가하고 물은 32 내지 36 중량부를 넣는다.When yeast is used as fermentation agent instead of makgeolli, 0.5 to 1.5 parts by weight of yeast is added and 32 to 36 parts by weight of water is added.
비트액을 첨가하여 반죽을 하는 경우에도 상기와 동일하다.The same applies to the case where dough is added with beet juice.
이하에서는 본 발명에 따른 증편피자 제조방법을 비교 실시예 및 실시예를 통해 설명하나, 본 발명의 범위가 이에 한정되는 것은 아니다.Hereinafter, a method for preparing a thickened pizza according to the present invention will be described through comparative examples and examples, but the scope of the present invention is not limited thereto.
실시예Example
비교실시예:Comparative Example
밀가루(150g: 100중량부)에 설탕(6g: 4중량부), 소금(1g: 0.7중량부)을 섞고, 물(100g: 66.7중량부)과 이스트(2g: 1.3중량부), 식용유(3g: 2중량부)를 잘 혼합하여 35 내지 45℃의 온도에서 약 1시간 30분 정도 반죽을 발효시키고, 반죽에 차있는 가스를 빼는 과정을 거쳐 피자 반죽을 만들었다.Flour (150g: 100 parts by weight), sugar (6g: 4 parts by weight), salt (1g: 0.7 parts by weight), water (100g: 66.7 parts by weight), yeast (2g: 1.3 parts by weight), cooking oil (3g : 2 parts by weight) was mixed well, the dough was fermented at a temperature of 35 to 45 ° C. for about 1 hour and 30 minutes, and a pizza dough was prepared by degassing the gas filled in the dough.
실시예1:Example 1:
쌀가루(150g: 100중량부), 물(30g: 20중량부), 설탕(9g: 6중량부) 및 막걸리(30g: 20중량부)를 혼합하여 1차 발효시키고, 1차 발효가 끝난 후 반죽의 가스를 빼준 다음 다시 설탕(12g: 8중량부)을 넣고 2차 발효시켜서 피자 반죽을 만들었다.Rice powder (150g: 100 parts by weight), water (30g: 20 parts by weight), sugar (9g: 6 parts by weight) and makgeolli (30g: 20 parts by weight) are mixed first fermentation, the dough after the first fermentation is finished After degassing, sugar (12 g: 8 parts by weight) was added and fermented twice to make pizza dough.
실시예2:Example 2:
쌀가루(150g: 100중량부), 물(60g: 40중량부), 설탕(9g: 6중량부) 및 이스트(1.5g: 1중량부)를 혼합하여 1차 발효시키고, 1차 발효가 끝난 후 반죽의 가스를 빼준 다음 다시 설탕(12g: 8중량부)을 넣고 2차 발효시켜서 피자 반죽을 만들었다.Rice fermented (150g: 100 parts by weight), water (60g: 40 parts by weight), sugar (9g: 6 parts by weight) and yeast (1.5g: 1 part by weight) mixed primary fermentation, after the first fermentation After degassing the dough, added sugar (12 g: 8 parts by weight) and fermented a second time to make a pizza dough.
실시예3:Example 3:
쌀가루(150g: 100중량부), 보리쌀가루(9g: 6중량부), 물(42g: 28중량부), 설탕(9g: 6중량부) 및 막걸리(30g: 20중량부)를 혼합하여 1차 발효시키고, 1차 발효가 끝난 후 반죽의 가스를 빼준 다음 다시 설탕(12g: 8중량부)을 넣고 2차 발효시켜서 피자 반죽을 만들었다.Rice powder (150g: 100 parts by weight), barley rice powder (9g: 6 parts by weight), water (42g: 28 parts by weight), sugar (9g: 6 parts by weight) and makgeolli (30g: 20 parts by weight) After the first fermentation was finished, the dough was degassed, and then sugar (12 g: 8 parts by weight) was added thereto, followed by a second fermentation to make pizza dough.
실시예4:Example 4:
쌀가루(150g: 100중량부), 흑미가루(9g: 6중량부), 물(33g: 22중량부), 설탕(9g: 6중량부) 및 막걸리(30g: 20중량부)를 혼합하여 1차 발효시키고, 1차 발효가 끝난 후 반죽의 가스를 빼준 다음 다시 설탕(12g: 8중량부)을 넣고 2차 발효시켜서 피자 반죽을 만들었다.Rice powder (150g: 100 parts by weight), black rice flour (9g: 6 parts by weight), water (33g: 22 parts by weight), sugar (9g: 6 parts by weight) and makgeolli (30g: 20 parts by weight) After the first fermentation was finished, the dough was degassed, and then sugar (12 g: 8 parts by weight) was added thereto, followed by a second fermentation to make pizza dough.
실시예5:Example 5:
쌀가루(150g: 100중량부), 흑미가루(9g: 6중량부), 물(63g: 42중량부), 설탕(9g: 6중량부) 및 이스트(1.5g: 1중량부)를 혼합하여 1차 발효시키고, 1차 발효가 끝난 후 반죽의 가스를 빼준 다음 다시 설탕(12g: 8중량부)을 넣고 2차 발효시켜서 피자 반죽을 만들었다.Rice powder (150g: 100 parts by weight), black rice powder (9g: 6 parts by weight), water (63g: 42 parts by weight), sugar (9g: 6 parts by weight) and yeast (1.5g: 1 part by weight) mixed 1 After the primary fermentation, after the first fermentation, the gas of the dough was degassed, and sugar (12 g: 8 parts by weight) was added again, followed by secondary fermentation to make pizza dough.
실시예6:Example 6:
쌀가루(150g: 100중량부), 녹차가루(0.6g: 0.4중량부), 물(33g: 22중량부), 설탕(9g: 6중량부) 및 막걸리(30g: 20중량부)를 혼합하여 1차 발효시키고, 1차 발효가 끝난 후 반죽의 가스를 빼준 다음 다시 설탕(12g: 8중량부)을 넣고 2차 발효시켜서 피자 반죽을 만들었다.Rice powder (150g: 100 parts by weight), green tea powder (0.6g: 0.4 parts by weight), water (33g: 22 parts by weight), sugar (9g: 6 parts by weight) and makgeolli (30g: 20 parts by weight) by mixing After the primary fermentation, after the first fermentation, the gas of the dough was degassed, and sugar (12 g: 8 parts by weight) was added again, followed by secondary fermentation to make pizza dough.
실시예7:Example 7:
쌀가루(150g: 100중량부), 녹차가루(0.6g: 0.4중량부), 물(63g: 42중량부), 설탕(9g: 6중량부) 및 이스트(1.5g: 1중량부)를 혼합하여 1차 발효시키고, 1차 발효가 끝난 후 반죽의 가스를 빼준 다음 다시 설탕(12g: 8중량부)을 넣고 2차 발효시켜서 피자 반죽을 만들었다.Rice powder (150g: 100 parts by weight), green tea powder (0.6g: 0.4 parts by weight), water (63g: 42 parts by weight), sugar (9g: 6 parts by weight) and yeast (1.5g: 1 part by weight) After the first fermentation, after the end of the first fermentation, the dough was degassed, and sugar (12 g: 8 parts by weight) was added again, followed by a second fermentation to make pizza dough.
실시예8:Example 8:
쌀가루(150g: 100중량부), 솔가루분말(0.6g: 0.4중량부), 물(30g: 20중량부), 설탕(9g: 6중량부) 및 막걸리(30g: 20중량부)를 혼합하여 1차 발효시키고, 1차 발효가 끝난 후 반죽의 가스를 빼준 다음 다시 설탕(12g: 8중량부)을 넣고 2차 발효시켜서 피자 반죽을 만들었다.Rice powder (150g: 100 parts by weight), sol powder (0.6g: 0.4 parts by weight), water (30g: 20 parts by weight), sugar (9g: 6 parts by weight) and makgeolli (30g: 20 parts by weight) After the first fermentation, after the end of the first fermentation, the dough was degassed, and sugar (12 g: 8 parts by weight) was added again, followed by a second fermentation to make pizza dough.
실시예9:Example 9:
쌀가루(150g: 100중량부), 솔가루분말(0.6g: 0.4중량부), 물(60g: 40중량부), 설탕(9g: 6중량부) 및 이스트(1.5g: 1중량부)를 혼합하여 1차 발효시키고, 1차 발효가 끝난 후 반죽의 가스를 빼준 다음 다시 설탕(12g: 8중량부)을 넣고 2차 발효시켜서 피자 반죽을 만들었다.Rice powder (150g: 100 parts by weight), sol powder (0.6g: 0.4 parts by weight), water (60g: 40 parts by weight), sugar (9g: 6 parts by weight) and yeast (1.5g: 1 part by weight) are mixed After the first fermentation, the first fermentation was finished, the gas of the dough was degassed, and sugar (12 g: 8 parts by weight) was added again and fermented twice to make pizza dough.
실시예10:Example 10:
쌀가루(150g: 100중량부), 물(21g: 14중량부), 치자액(9g: 6중량부), 설탕(9g: 6중량부) 및 막걸리(30g: 20중량부)를 혼합하여 1차 발효시키고, 1차 발효가 끝난 후 반죽의 가스를 빼준 다음 다시 설탕(12g: 8중량부)을 넣고 2차 발효시켜서 피자 반죽을 만들었다.Rice powder (150g: 100 parts by weight), water (21g: 14 parts by weight), gardenia liquor (9g: 6 parts by weight), sugar (9g: 6 parts by weight) and makgeolli (30g: 20 parts by weight) After the first fermentation was finished, the dough was degassed, and then sugar (12 g: 8 parts by weight) was added thereto, followed by a second fermentation to make pizza dough.
실시예11:Example 11:
쌀가루(150g: 100중량부), 물(51g: 34중량부), 치자액(9g: 6중량부), 설탕(9g: 6중량부) 및 이스트(1.5g: 1중량부)를 혼합하여 1차 발효시키고, 1차 발효가 끝난 후 반죽의 가스를 빼준 다음 다시 설탕(12g: 8중량부)을 넣고 2차 발효시켜서 피자 반죽을 만들었다.Rice powder (150g: 100 parts by weight), water (51g: 34 parts by weight), gardenia liquor (9g: 6 parts by weight), sugar (9g: 6 parts by weight) and yeast (1.5g: 1 part by weight) mixed 1 After the primary fermentation, after the first fermentation, the gas of the dough was degassed, and sugar (12 g: 8 parts by weight) was added again, followed by secondary fermentation to make pizza dough.
실시예12:Example 12:
쌀가루(150g: 100중량부), 물(21g: 14중량부), 비트액(9g: 6중량부), 설탕(9g: 6중량부) 및 막걸리(30g: 20중량부)를 혼합하여 1차 발효시키고, 1차 발효가 끝난 후 반죽의 가스를 빼준 다음 다시 설탕(12g: 8중량부)을 넣고 2차 발효시켜서 피자 반죽을 만들었다.Rice powder (150g: 100 parts by weight), water (21g: 14 parts by weight), beet juice (9g: 6 parts by weight), sugar (9g: 6 parts by weight) and makgeolli (30g: 20 parts by weight) After the first fermentation was finished, the dough was degassed, and then sugar (12 g: 8 parts by weight) was added thereto, followed by a second fermentation to make pizza dough.
실시예13:Example 13:
쌀가루(150g: 100중량부), 물(51g: 34중량부), 비트액(9g: 6중량부), 설탕(9g: 6중량부) 및 이스트(1.5g: 1중량부)를 혼합하여 1차 발효시키고, 1차 발효가 끝난 후 반죽의 가스를 빼준 다음 다시 설탕(12g: 8중량부)을 넣고 2차 발효시켜서 피자 반죽을 만들었다.Rice flour (150g: 100 parts by weight), water (51g: 34 parts by weight), beet liquid (9g: 6 parts by weight), sugar (9g: 6 parts by weight) and yeast (1.5g: 1 part by weight) mixed 1 After the primary fermentation, after the first fermentation, the gas of the dough was degassed, and sugar (12 g: 8 parts by weight) was added again, followed by secondary fermentation to make pizza dough.
본 발명에 따른 실시예1 내지 실시예13에 의해 제조된 증편피자를 비교실시예1에 의해 제조된 피자와 함께 100명을 대상으로 색상, 맛, 향, 입감(mouthfeel) 등의 기호도에 대한 관능검사를 2회 반복 실시하였다. 관능검사는 5점 척도법(1: 아주 싫다, 2: 싫다, 3: 보통이다, 4: 좋다, 5: 아주 좋다)에 의해 평가하였으며, 그 결과를 하기 표 1에 기재하였다.Sensory taste of color, taste, aroma, mouthfeel, etc. for 100 people with pizza prepared by Comparative Example 1 according to the present invention prepared by Example 1 to Example 13 The test was repeated twice. Sensory evaluation was evaluated by a five-point scale (1: dislikes, 2: dislikes, 3: moderate, 4: good, 5: very good) and the results are shown in Table 1 below.
이상과 같이 본 발명은 한국 고유의 병과인 증편을 피자와 접목시킨 것으로서 종래의 피자 맛에서는 전혀 기대할 수 없는 새로운 맛을 창출할 수 있는 것이다. 따라서 본 발명은 전통음식의 발전적인 개선과 외래음식의 한국화라는 관점과 밀가루 대신 쌀과 다른 곡류를 이용한 한국형 건강편의식 개발이라는 측면에서 매우 바람직하고 유용한 발명이라 하겠다.As described above, the present invention is to combine the Korean traditional class Jeungpyun with the pizza, it is possible to create a new taste that can not be expected at all in the conventional pizza taste. Therefore, the present invention is a very desirable and useful aspect in terms of the development of traditional foods and the Koreanization of foreign foods and the development of Korean-style health convenience using rice and other grains instead of flour.
Claims (6)
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| KR1019980037854A KR100290068B1 (en) | 1998-09-14 | 1998-09-14 | Pizza about Jeung Jeung |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019980037854A KR100290068B1 (en) | 1998-09-14 | 1998-09-14 | Pizza about Jeung Jeung |
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| KR20000019656A true KR20000019656A (en) | 2000-04-15 |
| KR100290068B1 KR100290068B1 (en) | 2001-09-22 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020080082A (en) * | 2001-04-11 | 2002-10-23 | 주식회사 한국미스터피자 | A manufacturing process for a rice pizza |
| KR100426708B1 (en) * | 2001-08-10 | 2004-04-13 | 진말도 | A manufacturing process for a pizza crust |
| KR20050041814A (en) * | 2003-10-30 | 2005-05-04 | 장덕호 | How to make pizza birthday cake |
| KR100799233B1 (en) * | 2007-08-21 | 2008-01-29 | 박용기 | Manufacturing method of a cake |
| KR100828233B1 (en) * | 2006-11-15 | 2008-05-07 | 윤수경 | Method of making jeungpyun |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100725457B1 (en) | 2005-07-29 | 2007-06-11 | 이원태 | Pizza |
| KR100903938B1 (en) * | 2008-01-04 | 2009-06-25 | 주식회사 삼립식품 | Baked rice cake sheet for fast-food and method thereof |
| KR101067375B1 (en) | 2009-11-11 | 2011-09-23 | 박용기 | Manufacturing method of a cake |
| KR101024019B1 (en) * | 2010-02-03 | 2011-03-29 | 오준민 | Manufacturing method of a steamed rice-cake using enzyme |
| KR101910138B1 (en) * | 2017-07-17 | 2018-10-19 | 김강우 | Functional pizza dough and manufacturing method thereof |
-
1998
- 1998-09-14 KR KR1019980037854A patent/KR100290068B1/en not_active IP Right Cessation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020080082A (en) * | 2001-04-11 | 2002-10-23 | 주식회사 한국미스터피자 | A manufacturing process for a rice pizza |
| KR100426708B1 (en) * | 2001-08-10 | 2004-04-13 | 진말도 | A manufacturing process for a pizza crust |
| KR20050041814A (en) * | 2003-10-30 | 2005-05-04 | 장덕호 | How to make pizza birthday cake |
| KR100828233B1 (en) * | 2006-11-15 | 2008-05-07 | 윤수경 | Method of making jeungpyun |
| KR100799233B1 (en) * | 2007-08-21 | 2008-01-29 | 박용기 | Manufacturing method of a cake |
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| Publication number | Publication date |
|---|---|
| KR100290068B1 (en) | 2001-09-22 |
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