KR20020077992A - How to make pizza crust using whole grain rice and dough - Google Patents
How to make pizza crust using whole grain rice and dough Download PDFInfo
- Publication number
- KR20020077992A KR20020077992A KR1020010017762A KR20010017762A KR20020077992A KR 20020077992 A KR20020077992 A KR 20020077992A KR 1020010017762 A KR1020010017762 A KR 1020010017762A KR 20010017762 A KR20010017762 A KR 20010017762A KR 20020077992 A KR20020077992 A KR 20020077992A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- crust
- dough
- pizza crust
- pizza
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 235000013550 pizza Nutrition 0.000 title claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 15
- 235000009566 rice Nutrition 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title abstract 5
- 235000020985 whole grains Nutrition 0.000 title 1
- 235000013339 cereals Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 239000002075 main ingredient Substances 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract 2
- 241000209094 Oryza Species 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 2
- 238000009837 dry grinding Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 6
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 244000000626 Daucus carota Species 0.000 abstract description 2
- 235000002767 Daucus carota Nutrition 0.000 abstract description 2
- 240000005979 Hordeum vulgare Species 0.000 abstract description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract description 2
- 244000000231 Sesamum indicum Species 0.000 abstract description 2
- 235000003434 Sesamum indicum Nutrition 0.000 abstract description 2
- 240000006394 Sorghum bicolor Species 0.000 abstract description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract description 2
- 244000300264 Spinacia oleracea Species 0.000 abstract description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 abstract description 2
- 235000021329 brown rice Nutrition 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 241001474374 Blennius Species 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000014633 carbohydrates Nutrition 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 239000011707 mineral Substances 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 208000008589 Obesity Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 210000001699 lower leg Anatomy 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 밀가루 반죽등으로 제조되는 피자 크러스트를 "쌀"을 주식으로 하는 우리의 입맛에 맞게 잡곡밥(쌀, 찹쌀, 현미, 보리, 조, 수수등)과 밀가루 반죽을 소재로 피자 크러스트를 제조하여 편식하기 쉬운 잡곡등을 자연 스럽게 섭취함 으로 외국 음식을 "한국 음식화" 하고 "식생활 개선" 및 "성인병 예방"에 목적이 있다.The present invention manufactures a pizza crust based on the grain crust (rice, glutinous rice, brown rice, barley, crude, sorghum, etc.) and flour dough to suit our tastes of "rice" as a pizza crust manufactured from flour dough, etc. The natural intake of grains, which are easy to eat, is intended to "foodize" Korean food, improve diet, and prevent adult diseases.
주재료(쌀, 잡곡)을 세척·불림·가열 공정에 의해 완숙된 상태에서 마른 분쇄 양념(다시마, 참깨, 시금치, 김, 당근)을 배합하여 뒤섞기 공정을 거쳐 둥근판 으로 롤 성형 한 후 밀가루 반죽으로 만든 크러스트 위에 붙임 공정으로 완성하는 발명 피자 크러스트는 우리맛 일뿐 아니라 탄수화물, 섬유질, 지질, 무기질, 비타민등 많은 영양소를 갖고 있어 비만,고혈압,동맥경화증 등 성인병 예방에 효과가 있다.After drying the main ingredients (rice, grains) by washing, soaking, and heating process, dry ground seasonings (kelp, sesame, spinach, seaweed, carrot) are mixed, rolled into a round plate after mixing, and then into flour dough. The invention of pizza crust, which is completed by pasting on the crust, is not only our taste but also has many nutrients such as carbohydrates, fiber, lipids, minerals and vitamins.
Description
본 발명은 피자의 크러스트 부분을 주재료인 잡곡밥과 부재료인 밀가루 반죽을 소재로 만드는 것으로 종전의 밀가루 반죽만을 재료로 만드는 것 보다 밀가루의 양은 50% 정도 줄이고 잡곡밥을 사용 함으로 우리맛을 내고 인체에 유익한 잡곡을 섭취 하게 된다.The present invention is to make the crust portion of the pizza as the main ingredients of cereal grains and subsidiary flour dough as a material, and the amount of flour is reduced by about 50% than the conventional flour dough only ingredients to produce our taste by using grain rice and beneficial grains to the human body Will consume.
본 발명의 목적은 고 칼로인 피자가 우리의 맛을 내면서 인체에 유익한 영양소를 많이 포함하여 비만등 성인병을 예방하는 건강식품이 되고자 함.An object of the present invention is to be a healthy food that prevents adult diseases such as obesity, including a lot of nutrients beneficial to the human body while the high calorie pizza tastes our taste.
도 1은 피자 크러스트의 단면도(발명 피자크러스트)1 is a cross-sectional view of the pizza crust (invention pizza crust)
도 2는 기존 피자 크러스의 단면도2 is a cross-sectional view of an existing pizza crus
상기의 목적을 달성하기 위하여 크러스트의 60~65%인 주재료(쌀:찹쌀:현미:보리:조:수수＝5:1:1:1:1 비율)을 세척하여 30분 정도 불리는 세척 및 불림공정이 완료된 재료를 180℃~200℃의 전기 밥솥에서 약 30분 정도 가열하는 가열공정에 의하여 충분히 완숙된 재료(잡곡밥)에 마른 분쇄 양념(다시마: 당근: 시금치: 김: 참깨＝1:1:1:1:1)을 주재료의 5% 정도 혼합하는 혼합공정을 거쳐 둥근판(크기는 피자의 크기에 따라 다름) 모양으로 5mm 두께로 모양이 흐트러 지지 않게 단단하게 롤 성형 공정을 거친다.Washing and soaking process called for 30 minutes by washing the main material (rice: glutinous rice: brown rice: barley: crude: sorghum = 5: 1: 1: 1: 1 ratio) of the crust to achieve the above object. The dried ingredients are dried in a sufficiently mature material (grain grain) by a heating step of heating the finished material in an electric rice cooker at 180 ° C to 200 ° C for about 30 minutes (Tashima: Carrot: Spinach: Laver: Sesame = 1: 1: 1 1: 1) is mixed with about 5% of the main material, and then rolled into a round plate (size varies depending on the size of the pizza).
부재료 밀가루(크러스트의 35~40%)을 반죽 상태에서 1mm정도 얇게(기존 피자크러스트는 3~4mm 정도) 평(널림) 공정하여 피자굽는 판 위에 올려놓고 끝 부분을 막대기형으로 채썬 감자나 막대치즈 또는 맛살등으로 감쌓아 둥근판 모양으로 성형한 후 바닥에 찹쌀풀칠을 하고 그위에 주재료로 만든 둥근 잡곡밥 판을 올려놓고 붙임공정으로 본 발명의 제품을 완성 한다.Put the flour (35-40% of the crust) into 1mm thin dough (traditional pizza crust about 3 ~ 4mm) and put it on the pizza baking plate with the tip of a stick-shaped potato or stick cheese. Or wrapped in a taste, such as a round plate shape after the glutinous rice paste on the bottom and put the round grain rice plate made of the main material on it to complete the product of the present invention by the pasting process.
본 발명은 대중화된 서양음식 피자의 크러스트를 우리의 식성과 체질을 고려하여 주재료를 쌀,잡곡 등으로 만들어 우리의 입맛을 돋구고 현대인의 병인 비만등 성인병 예방에 효과가 있다.The present invention makes the main ingredients of rice, grains, etc. in consideration of our diet and constitution of the popular crust of the western food pizza to enhance our taste buds and is effective in preventing adult diseases such as obesity of modern people.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010017762A KR20020077992A (en) | 2001-04-03 | 2001-04-03 | How to make pizza crust using whole grain rice and dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010017762A KR20020077992A (en) | 2001-04-03 | 2001-04-03 | How to make pizza crust using whole grain rice and dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20020077992A true KR20020077992A (en) | 2002-10-18 |
Family
ID=27699797
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020010017762A Ceased KR20020077992A (en) | 2001-04-03 | 2001-04-03 | How to make pizza crust using whole grain rice and dough |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20020077992A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020024163A (en) * | 2002-01-30 | 2002-03-29 | 강희원 | The Method for Manufacturing for food with seafeed and cereals |
| KR100426708B1 (en) * | 2001-08-10 | 2004-04-13 | 진말도 | A manufacturing process for a pizza crust |
| KR101360396B1 (en) * | 2012-01-30 | 2014-02-11 | 주식회사 금성 | a manufacturing method of boiled fish paste crust pizza |
| CN103750336A (en) * | 2013-11-26 | 2014-04-30 | 明光市白云面粉有限公司 | Spirit-raising and brain-strengthening flour and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01160459A (en) * | 1987-11-20 | 1989-06-23 | Kisaku Suzuki | Preparation of pizza-like rice food |
| KR960016744A (en) * | 1994-11-04 | 1996-06-17 | 우진마이클 김 | Pizza making method using rice |
| JPH08322522A (en) * | 1995-06-05 | 1996-12-10 | Ritsuku Kikaku:Kk | Production of pizza rice |
| KR19990024834A (en) * | 1997-09-08 | 1999-04-06 | 문창호 | How to make pizza based on rice |
| KR20000017898A (en) * | 1999-12-28 | 2000-04-06 | 윤석태 | Preparation of rice pizza |
-
2001
- 2001-04-03 KR KR1020010017762A patent/KR20020077992A/en not_active Ceased
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01160459A (en) * | 1987-11-20 | 1989-06-23 | Kisaku Suzuki | Preparation of pizza-like rice food |
| KR960016744A (en) * | 1994-11-04 | 1996-06-17 | 우진마이클 김 | Pizza making method using rice |
| JPH08322522A (en) * | 1995-06-05 | 1996-12-10 | Ritsuku Kikaku:Kk | Production of pizza rice |
| KR19990024834A (en) * | 1997-09-08 | 1999-04-06 | 문창호 | How to make pizza based on rice |
| KR20000017898A (en) * | 1999-12-28 | 2000-04-06 | 윤석태 | Preparation of rice pizza |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100426708B1 (en) * | 2001-08-10 | 2004-04-13 | 진말도 | A manufacturing process for a pizza crust |
| KR20020024163A (en) * | 2002-01-30 | 2002-03-29 | 강희원 | The Method for Manufacturing for food with seafeed and cereals |
| KR101360396B1 (en) * | 2012-01-30 | 2014-02-11 | 주식회사 금성 | a manufacturing method of boiled fish paste crust pizza |
| CN103750336A (en) * | 2013-11-26 | 2014-04-30 | 明光市白云面粉有限公司 | Spirit-raising and brain-strengthening flour and preparation method thereof |
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Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20010403 |
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