KR20020082826A - Manufacturing Method of Functional Pizza Using Herbal Medicine - Google Patents

Manufacturing Method of Functional Pizza Using Herbal Medicine Download PDF

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KR20020082826A
KR20020082826A KR1020020062313A KR20020062313A KR20020082826A KR 20020082826 A KR20020082826 A KR 20020082826A KR 1020020062313 A KR1020020062313 A KR 1020020062313A KR 20020062313 A KR20020062313 A KR 20020062313A KR 20020082826 A KR20020082826 A KR 20020082826A
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pizza
juice
crust
manufacturing
flour
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KR1020020062313A
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Korean (ko)
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박선희
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박선희
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • 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 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Agronomy & Crop Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

PURPOSE: A method for manufacturing a functional pizza by using herb medicines is provided to prevent and treat various diseases as well as improve health through the ingestion of herb medicines. CONSTITUTION: The method for manufacturing a functional pizza is divided into a crust preparation step, a molding step for putting an obtained crust in a pizza pan, a topping step for applying a beanpaste source, various vegetables and pizza cheese, and a heating step. The crust consists of 70g of whole rice flour, 50g of wheat flour, 1.2g of yeast, 16g of sugar, and 50g of herb medicine selected from various useful herb medicines.

Description

한약재를 이용한 기능성피자의 제조방법{omitted}Method of manufacturing functional pizza using herbal medicines {omitted}

본 발명은 한약재를 이용한 기능성 피자의 제조방법에 관한 것으로, 상세히 설명하면, 현미가루와 밀가루에 총명탕, 팔물탕, 보중익기탕, 사군자탕, 생맥산탕, 십전대보탕, 황기탕, 쌍화탕, 사물탕, 귀비탕즙으로 구성되는 그룹으로부터 선택된 한 가지의 것을 추가로 포함하고, 이스트, 설탕을 혼합하여 발효시켜 크러스트를 성형하고, 된장피자소스, 토핑재료, 피자치즈를 토핑한후 가열하여 기능성 피자를 제조하는 것을 특징으로 한다. 피자는 이탈리아를 발상지로 밀가루, 설탕, 베이킹파우더, 기름 등을 혼합하여 피자소스, 토핑재와 피자치즈를 토핑한 다음 구운 서구형 식사형태의 요리로서 우리 고유 식성을 변화시켜 상용화 되어 있다.The present invention relates to a method of manufacturing a functional pizza using a herbal medicine, when described in detail, composed of brown rice flour and flour, Chongmyeongtang, Palmultang, Bojungikgitang, Sagunjatang, Saengmacsantang, Seopjeondaebotang, Hwanggitang, Ssanghwatang, Samultang, Guibitang juice It further comprises one selected from the group consisting of, yeast, sugar is mixed and fermented to form a crust, topping the miso pizza sauce, toppings, pizza cheese and heated to produce a functional pizza . Pizza is the birthplace of Italy, mixed with flour, sugar, baking powder, oil, toppings of pizza sauce, toppings and pizza cheese, then baked western meal type of dishes are commercialized by changing our unique diet.

본 발명은 입맛의 고급화, 문화수준향상, 건강에 대한 인식이 높아지면서 신약 20%가 중증 부작용 유발시켜, 2002년 5월 FDA(미국식품의약청)심사관인 로버터 템플과 마틴 힘멜박사는 신약허가 목적으로 실시되는 안정성 평가는 통상적으로 수천명의 환자를 대상으로 할 수 밖에 없어 모든 부작용을 찾아내기는 불가능한 것으로 인정했다.In the present invention, 20% of new drugs cause severe side effects as the taste of taste is enhanced, culture level is increased, and health awareness is increased. In May 2002, FDA (US Food and Drug Administration) examiners Robert Temple and Dr. Martin Himmel, The safety assessment, which is usually conducted in thousands of patients, was found to be impossible to detect all side effects.

신약이라는 합성화학약품이 인체에 초래하는 부작용을 더 이상 방치해서는 안된다는 절박한 생각에 기능성피자의 개발이 필요하였다.The development of a functional pizza was necessary for the urgent idea that new synthetic drugs should not neglect the side effects of the human body.

본 발명은 상기와 같은 문제점을 해소하기 위해 현미와 한약재즙을 첨가하여 제조된 기능성피자를 개발하여, 질병예방과 치료, 체력증진, 사고력향상, 기억력증진, 집중력강화 하는데 특징이 있다.The present invention is to develop a functional pizza prepared by adding brown rice and herbal medicine juice in order to solve the above problems, it is characterized by disease prevention and treatment, physical strength improvement, thinking ability improvement, memory enhancement, concentration.

본 발명은 현미가루와 밀가루에 한약재즙, 설탕, 이스트를 혼합하여 제조된 크러스트 조성물, 된장을 첨가하여 제조된 피자 소스 조성물, 상기의 크러스트에 된장소스, 야채, 피자치즈 등을 토핑하여 가열하여 제조하는 것을 특징으로 공정별로 설명하면 다음과 같다.The present invention is prepared by mixing the brown rice flour and flour with medicinal herb juice, sugar and yeast, crust composition prepared by adding miso, pizza sauce composition prepared by adding miso, topping the crust with miso sauce, vegetables and pizza cheese When described by the process characterized in that as follows.

제1공정 : 원료의 전처리First step: pretreatment of raw materials

현미는 물에 침지한 후 갈아서 사용한다.Brown rice is used after dipping in water.

제2공정 : 한약재탕의 제조Second Step: Manufacture of Chinese Medicine Jaetang

총명탕 : 인삼, 당귀, 백복신, 원지, 대추, 감초, 생강을 달여서 사용한다.Chongmyeongtang: Ginseng, Angelica, Baiboksin, Wonji, Jujube, Licorice, Ginger is used.

팔물탕 : 인삼, 백복령, 천궁, 당귀, 작약, 숙지황, 백출, 감초를 달여서 사용한다.Palmultang: Ginseng, Baekbokyeong, Cheonggung, Dongguk, Peony, Sukjihwang, Baekchul, Licorice is used.

보중익기탕 : 인삼, 당귀, 황기, 백출, 시호, 진피, 감초를 달여서 사용한다.Bojungikgi-tang: Ginseng, Angelica, Astragalus, Baekchul, Siho, Dermis, Licorice is used by hanging.

사군자탕 : 인삼, 백복령, 백출, 감초를 달여서 사용한다.Sagunjatang: Ginseng, Baekbokyeong, Baekchul, Licorice is used to hang.

생맥산탕 : 인삼, 오미자, 맥문동을 달여서 사용한다.Saengmacsantang: Ginseng, Schisandra chinensis, Macmundong is used by decoction.

십전대보탕 : 인삼, 백복령, 천궁, 숙지황, 백출, 황기, 육계, 감초, 백작약, 생강, 대추를 달여서 사용한다.Sipjeondaebotang: Ginseng, Baekbokyeong, Cheonggung, Sukjiwang, Baekchul, Astragalus, Broiler, Licorice, Baekjak, Ginger, Jujube is used.

황기탕 : 인삼, 오미자, 숙지황, 백작약, 황기, 맥문동, 천문동, 감초를 달여서 사용한다.Hwanggi-tang: Ginseng, Schisandra chinensis, Sukji-hwang, Earl, Hwanggi, Mcmun-dong, Astronomical-dong, Licorice is used to hang.

쌍화탕 : 당귀, 천궁, 황기, 숙지황, 작약, 계피, 감초, 생강, 대추를 달여서 사용한다.Ssanghwatang: Angelica, Cheonggung, Astragalus, Sukjihwang, Peony, Cinnamon, Licorice, Ginger, Jujube.

사물탕 : 천궁, 당귀, 숙지황, 백작약을 달여서 사용한다.Samultang: Cheonggung, Angelica, Sukji Hwang, Count and use it.

귀비탕 : 인삼, 백복신, 당귀, 황기, 용안육, 원지, 백출, 감초를 달여서 사용한다.Guibitang: ginseng, white boksin, donkey, yellow rice, dragon meat, raw paper, baekchul, licorice is used to hang.

제3공정 : 크러스트의 제조3rd step: manufacturing crust

현미쌀가루, 밀가루, 한약재즙, 설탕, 이스트를 혼합하여 발효시킨다.Ferment by mixing brown rice flour, flour, herbal medicine juice, sugar, yeast.

제4공정 : 피자소스의 제조Fourth Step: Preparation of Pizza Sauce

양파, 마늘, 토마토케찹, 된장, 육수를 사용하여 제조한다.Prepared using onions, garlic, tomato ketchup, miso, and broth.

이하 본 발명을 실시예를 들어 설명하면 다음과 같다.Hereinafter, the present invention will be described with reference to Examples.

제1공정 : 원료의 전처리First step: pretreatment of raw materials

현미는 12시간동안 물에 침지한후 건져 갈아서 체에 내려서 사용한다.Brown rice is immersed in water for 12 hours, then crushed and used in a sieve.

제2공정 : 한약재탕의 제조방법Second Step: Manufacturing Method of Herb Medicine

총명탕 : 인삼 4g , 당귀 4g, 백복신 14g, 원지 14g, 대추3개, 감초 4g, 생강 3쪽과 물 1000cc를 넣고 센불에서 끓으면, 약불에서 1시간 동안 달인후 삼베보자기로 걸러 낸다.Chongmyeongtang: Ginseng 4g, Angelica 4g, Baekboksin 14g, Wonji 14g, 3 jujube, Licorice 4g, Ginger, and add 1000cc of water and boil it over a high heat.

팔물탕 : 인삼 5g, 백복령 5g, 천궁 5g, 당귀 5g, 작약 5g, 숙지황 5g, 백출 5g, 감초 5g과 물 1000cc를 넣고 센불에서 끓으면, 약불에서 1시간 동안 달인후 삼베보자기로 걸러 낸다.Palmultang: Ginseng 5g, Baekbokyeong 5g, Cheonggung 5g, Angelica 5g, Peony 5g, Sukjihwang 5g, Baekchul 5g, Licorice 5g and 1000cc of water, when boiled over high heat, decoction for 1 hour on low heat and filtered through burlap.

보중익기탕 : 인삼 8g, 당귀 4g, 황기 8g, 백출 8g, 시호 2g, 진피 4g, 감초 8g과 물 1000cc를 넣고 센불에서 끓으면, 약불에서 1시간 동안 달인후 삼베보자기로 걸러낸다.Bojungikgi-tang: Ginseng 8g, Angelica 4g, Astragalus 8g, Baekchul 8g, Siho 2g, Dermis 4g, Licorice 8g and 1000cc of water and boil on high heat.

사군자탕 : 인삼 8g, 백복령 8g, 감초 8g, 백출 8g과 물 1000cc를 넣고 센불에서 끓으면, 약불에서 1시간 동안 달인후 삼베보자기로 걸러낸다.Sagunjatang: 8g ginseng, 8g Baekbokyeong, licorice 8g, 8g Baekchul and 1000cc of water and boiled on high heat, boiled for about 1 hour on low heat and filtered through burlap porcelain.

생맥산탕 : 인삼 8g, 오미자 8g, 맥문동 16g과 물 1000cc를 넣고 센불에서 끓으면, 약불에서 1시간 동안 달인후 삼베보자기로 걸러낸다.Saengmaektang: Add 8g of ginseng, 8g of Schisandra chinensis, 16g of Macmundong, and 1000cc of water, and boil it on a high heat.

십전대보탕 : 인삼 4g, 백복령 4g, 천궁 4g, 숙지황 4g, 백출 4g, 황기 3.75g, 육계 3.75g, 감초 4g, 백작약 4g, 대추 2개, 생강 3편과 물 1000cc를 넣고 센불에서 끓으면, 약불에서 1시간 동안 달인후 삼베보자기로 걸러낸다.Sipjeondaebotang: Ginseng 4g, Baekbokyeong 4g, Cheonggung 4g, Sukjihwang 4g, Baek 4g, Astragalus 3.75g, Broiler 3.75g, Licorice 4g, Baekjak 4g, 2 jujubes, 3 gingers and 1000cc of water and boil on high heat. Decoction for 1 hour in the filter and then burlap.

황기탕 : 인삼 1g, 오미자 9.3g, 숙지황 9.3g, 백작약 9.3g, 황기 9.3g, 맥문동 9.3g, 천문동 1g, 감초 1g과 물 1000cc를 넣고 센불에서 끓으면, 약불에서 1시간 동안 달인후 삼베보자기로 걸러낸다.Hwanggi-tang: Ginseng 1g, Schisandra chinensis 9.3g, Sukjihwang 9.3g, Baekjak 9.3g, Astragalus 9.3g, Macmundong 9.3g, Cheonmundong 1g, Licorice 1g and 1000cc of water and boil over high heat. Filter it out.

쌍화탕 : 당귀 4g, 천궁 4g, 광기 4g, 숙지황 4g, 작약 10g, 계피 3g, 감초 3g, 생강 3쪽, 대추 2개와 물 1000cc를 넣고 센불에서 끓으면, 약불에서 1시간 동안 달인후 삼베보자기로 걸러낸다.Ssanghwatang: 4g, 4g, 4g of madness, 4g of madness, 4g of sucrose, peony 10g, 3g of cinnamon, 3g of licorice, 3g of ginger, 2 jujubes and 1000cc of water and boil on high heat. Serve

사물탕 : 천궁 9g, 당귀 9g, 숙지황 9g, 백작약 9g과 물 1000cc를 넣고 센불에서 끓으면, 약불에서 1시간 동안 달인후 삼베보자기로 걸러낸다.Samultang: 9g of Cheonggung, 9g of Angelica, 9g of Sukjihwang, 9g of Earl of Japonicum and 1000cc of water, and boil on high heat.

귀비탕 : 인삼 5g, 백복신 5g, 당귀 5g, 황기 5g, 용안육 5g, 백출 4g, 원지 5g, 감초 1.3g과 물 1000cc를 넣고 센불에서 끓으면, 약불에서 1시간 동안 달인후 삼베보자기로 걸러낸다.Guibitang: Ginseng 5g, Baekboksin 5g, Angelica 5g, Astragalus 5g, Longan meat 5g, Baek 4g, Wonji 5g, Licorice 1.3g and 1000cc of water, when boiled over high heat, decoction for 1 hour on low heat and filtered through burlap.

제3공정 : 크러스트의 제조방법3rd process: manufacturing method of crust

한방크러스트 조성물은 현미가루, 밀가루, 이스트, 설탕과 총명탕, 팔물탕, 보중익기탕, 사군자탕, 생맥산탕, 십전대보탕, 황기탕, 쌍화탕, 사물탕, 귀비탕 즙으로 구성되는 그룹으로부터 선택된 한 가지의 것을 추가로 혼합하여 반죽하고, 발효온도 27℃ 내지 33℃, 발효시간은 2시간 내지 3시간이 적합하다.The herbal crust composition is further mixed with one selected from the group consisting of brown rice flour, wheat flour, yeast, sugar and chongmyeongtang, palmultang, bojungikgitang, sagunjatang, saengmacsangtang, tenjeondaebotang, hwanggitang, ssanghwatang, samultang, and gubitang juice. Kneading, the fermentation temperature is 27 ℃ to 33 ℃, fermentation time is suitable for 2 hours to 3 hours.

총명탕피자 : 총명탕즙 50cc, 현미가루 70g, 밀가루 50g, 이스트 1.2g, 설탕 16g을 혼합하여 피자 반죽 제조한다.Chongmyeongtang Pizza: Chunmyeongtang juice is prepared by mixing 50cc, brown rice powder 70g, flour 50g, yeast 1.2g, sugar 16g.

팔물탕피자 : 팔물탕즙 50cc, 현미가루 70g, 밀가루 50g, 이스트 1.2g, 설탕 16g을 혼합하여 피자 반죽 제조한다.Palmultang Pizza: Mix Palmultang juice 50cc, brown rice powder 70g, flour 50g, yeast 1.2g, sugar 16g to prepare a pizza dough.

보중익기탕피자 : 보중익기탕즙 50cc, 현미가루 70g, 밀가루 50g, 이스트 1,2g, 설탕 16g을 혼합하여 피자 반죽 제조한다.Bojungikgitang Pizza: Bojungikgitang juice is prepared by mixing 50cc, brown rice powder 70g, flour 50g, yeast 1,2g, sugar 16g.

사군자탕피자 : 사군자탕즙 50cc, 현미가루 70g, 밀가루 50g, 이스트 1.2g, 설탕 16g을 혼합하여 피자 반죽 제조한다.Sagunjatang Pizza: Sagunjatang juice is prepared by mixing 50cc, brown rice powder 70g, flour 50g, yeast 1.2g, sugar 16g.

생맥산탕피자 : 생맥산탕즙 50cc, 현미가루 70g, 밀가루 50g, 이스트 1.2g, 설탕 16g을 혼합하여 피자 반죽 제조한다.Saengmaektang Pizza: Saengmaektang juice is prepared by mixing 50cc, brown rice powder 70g, flour 50g, yeast 1.2g, sugar 16g.

십전대보탕피자 : 십전대보탕즙 50cc, 현미가루 70g, 밀가루 50g, 이스트1.2g, 설탕 16g을 혼합하여 피자 반죽 제조한다.Sipjeondaebotang Pizza: 10cc of jeonjeondaebotang juice, brown rice powder 70g, flour 50g, yeast 1.2g, sugar 16g is mixed to prepare pizza dough.

황기탕피자 : 황기탕즙 50cc, 현미가루 70g, 밀가루 50g, 이스트 1.2g, 설탕 16g을 혼합하여 피자 반죽 제조한다.Hwanggi-tang Pizza: Pizza dough is prepared by mixing 50cc of Hwanggi-tang juice, 70g of brown rice powder, 50g of flour, 1.2g of yeast, and 16g of sugar.

쌍화탕피자 : 쌍화탕즙 50cc, 현미가루 70g, 밀가루 50g, 이스트 1.2g, 설탕 16g을 혼합하여 피자 반죽 제조한다.Ssanghwatang Pizza: Ssanghwatang juice 50cc, brown rice powder 70g, flour 50g, yeast 1.2g, sugar 16g is mixed to prepare a pizza dough.

사물탕피자 : 사물탕즙 50cc, 현미가루 70g, 밀가루 50g, 이스트 1.2g, 설탕 16g을 혼합하여 피자 반죽 제조한다.Samultang Pizza: Mix pizza 50cc, brown rice powder 70g, flour 50g, yeast 1.2g, sugar 16g to prepare pizza dough.

귀비탕피자 : 귀비탕즙 50cc, 현미가루 70g, 밀가루 50g, 이스트 1.2g, 설탕 16g을 혼합하여 피자 반죽 제조한다.Pizza Pizza: Pizza 50cc, brown rice powder 70g, flour 50g, yeast 1.2g, sugar 16g is mixed to prepare pizza dough.

제4공정 : 피자소스의 제조방법Fourth Step: Method of Making Pizza Sauce

식용유 4㎖를 가열하여 양파다진 것 160g을 약불에서 10분동안 볶다가, 마늘다진 것 10g을 넣고 약불에서 3분동안 볶다가, 토마토케찹 400㎖를 넣고 중불에서 3분 동안 볶다가, 된장 5g, 육수 200㎖를 넣고 중불에서 5분동안 끓여서 피자소스를 제조한다.Heat 4 ml of cooking oil and fry 160 g of onion minced on low heat for 10 minutes, add 10 g of garlic minced for 3 minutes on low heat, add 400 ml of tomato ketchup, fry for 3 minutes on medium heat, 5 g of miso, Add 200ml of broth and boil for 5 minutes on medium heat to make pizza sauce.

제5공정 : 토핑재료5th process: topping material

피망, 양송이, 양파, 피자치즈 등은 세절한다.Cut green peppers, mushrooms, onions, and pizza cheese.

제6공정 : 피자의 완제품제조Step 6: manufacture finished pizza

상기의 피자크러스트 위에, 된장피자소스, 야채, 피자치즈를 토핑하여, 오븐에서 200℃에서 10분동안 구워내는 것을 특징으로 한다.On the pizza crust, toppings of miso pizza sauce, vegetables and pizza cheese, characterized in that baked for 10 minutes at 200 ℃ in the oven.

이상에서 상술한 바와 같이 본 발명은 기능성 위주로 피자를 고급화, 다양화하고, 전신강장 보혈작용, 건위소화작용, 항암작용, 불면증, 기억력향상, 혈액순환, 만성위염, 만성소대장염, 건망증, 신경성 심계항진증, 식욕부진, 빈혈, 월경부조 폐경, 상처, 더위, 추위, 허약자, 결핵성 질병, 만성기관지염 등의 질환에 예방과 효과가 있는 한약재를 일상생활에서 식품으로 섭취하여 소비층확대, 세계화, 생약재배 농가소득증대, 국민체력증진에 기여할 것이다.As described above, the present invention is a functional-oriented pizza, and the functionalization of the pizza, tonication, diversification, gastric digestion, anti-cancer activity, insomnia, memory enhancement, blood circulation, chronic gastritis, chronic colitis, forgetfulness, nervous palpitation Increasing consumption, globalization, herbalist cultivation by ingesting herbal medicines as food in daily life, preventing and efficacious against diseases such as anemia, anorexia, anemia, menopause, menopause, wounds, heat, cold, weakness, tuberculosis disease, and chronic bronchitis It will contribute to income growth and national fitness.

Claims (1)

현미 가루 70g, 밀가루 50g, 이스트 1.2g, 설탕 16g과 총명탕즙 50cc, 팔물탕즙 50cc, 보중익기탕즙 50cc, 사군자탕즙 50cc, 생맥산탕즙 50cc, 십전대보탕즙 50cc, 황기인삼탕즙 50cc, 쌍화탕즙 50cc, 사물탕즙 50cc, 귀비탕즙 50cc로 구성된 그룹으로부터 선택된 한 가지의 것을 추가로 혼합하여 발효시켜 크러스트를 준비하는 단계 ; 상기의 크러스트를 피자팬에 성형하여 된장피자소스, 야채, 피자치즈를 토핑한 후 가열하여 제조하는 것을 특징으로 하는 방법.Brown Rice Flour 70g, Wheat Flour 50g, Yeast 1.2g, Sugar 16g, Chongmyung Tang Juice 50cc, Palmultang Juice 50cc, Bojungikgitang Juice 50cc, Sagunjatang Juice 50cc, Saengmaektang Juice 50cc, Siegejeonbotang Juice 50cc, Hwanggi-insamtang Juice 50cc, Ssanghwatang Juice 50cc, Samultang Preparing a crust by further mixing and fermenting one selected from the group consisting of 50cc juice and 50cc gubitang juice; Forming the crust in a pizza pan, topping the miso pizza sauce, vegetables, pizza cheese, characterized in that the manufacturing method by heating.
KR1020020062313A 2002-10-12 2002-10-12 Manufacturing Method of Functional Pizza Using Herbal Medicine KR20020082826A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20110002478A (en) * 2008-04-18 2011-01-07 메르크 파텐트 게엠베하 Benzofurane, benzothiophene, benzothiazol derivatives as fxr modulators

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20110002478A (en) * 2008-04-18 2011-01-07 메르크 파텐트 게엠베하 Benzofurane, benzothiophene, benzothiazol derivatives as fxr modulators

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