KR20130050854A - Dried pizza dough mainly made of glutinous rice - Google Patents

Dried pizza dough mainly made of glutinous rice Download PDF

Info

Publication number
KR20130050854A
KR20130050854A KR1020110116467A KR20110116467A KR20130050854A KR 20130050854 A KR20130050854 A KR 20130050854A KR 1020110116467 A KR1020110116467 A KR 1020110116467A KR 20110116467 A KR20110116467 A KR 20110116467A KR 20130050854 A KR20130050854 A KR 20130050854A
Authority
KR
South Korea
Prior art keywords
dough
pizza
dried
oil
syrup
Prior art date
Application number
KR1020110116467A
Other languages
Korean (ko)
Inventor
안성수
Original Assignee
안성수
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 안성수 filed Critical 안성수
Priority to KR1020110116467A priority Critical patent/KR20130050854A/en
Publication of KR20130050854A publication Critical patent/KR20130050854A/en

Links

Images

Classifications

    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • 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
    • 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
    • A21D2/34—Animal 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
    • 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
    • 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
    • A21D2/362—Leguminous plants
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PURPOSE: A dried pizza dough is provided to have a different texture from conventional dough and to offer dried pizza dough with a chewy taste. CONSTITUTION: A manufacturing method of dried pizza dough comprises the following steps: adding moisture including refined rice wine and soymilk to 100% of glutinous rice flour and kneading the same; dividing the dough into appropriate sizes and steaming and cooking for 20 minutes by using a steamer; punching the steamed dough after putting the dough into a washtub and molding the same into a thickness of 2 mm and a diameter of 15 cm; drying the molded dough and firstly raising the same up by using 100 c of oil and re-raising the same by using 180 c of oil; and coating the outside of the dried dough with grain syrup or starch syrup and manufacturing pizza dough by coating the same with popped rice, toasted sesame seeds, powdered bean, dried-vegetable flakes, and the like.

Description

Dry pizza dough mainly made of glutinous rice

The present invention provides a pizza dough that can provide peace of mind even those who can not digest wheat, providing a texture and nutritional resources that could not be felt in the conventional pizza dough, and further contribute to the globalization of Korean food.

In general, pizza is a food that is cooked by heat after mixing the flour, sugar, salt, cooking oil, yeast, water, etc. in an appropriate ratio, fermenting process, and then topping the ingredients to the desired shape and size. As the variety of ingredients, the color, shape, and taste of the pizza is very diverse. As such, pizza has various topping ingredients and methods, but dough, which is mainly made of wheat, is limited in its texture and taste because of its limited ingredients.

Dough added with rice provides a distinctive taste and texture. However, all of the above-mentioned dough contains water and is characterized by having a bread-like texture during pizza completion. In addition, the edge of the dough in the finished pizza has a disadvantage that leads to waste because the tissue is often discarded without eating.

In this regard, the present invention is to provide a texture and taste different from the conventional dough in the dough containing glutinous rice as a main ingredient, and it is characterized by being able to consume high-quality sweets at the edge while being chewy than the conventional dough. In addition, since the existing pizza dough contains moisture, there are many difficulties in distribution and storage. However, the present invention is completely dried, which is more convenient in the distribution process and preservation. The toppings are easily separated and spilled on the floor, which is designed to solve the above problems.

First, the materials and processing methods commonly used in the three embodiments related to the manufacture of dough and bite as means for solving the above problems will be described.

First, add glutinous rice, soybean water, etc. to the glutinous rice flour, knead the dough, divide the dough into suitable sizes, and steam it for 20 minutes with a steamer to cook. The ripe dough is put in a mortar and crushed. This process is known to play a role of swelling dough well by adding bubbles to the dough. After finishing cutting, (1) about 2mm in thickness, about 15cm in diameter, (2) in a fan shape as in Fig. 1, or (3) about 1cm in length and 1-2cm in size according to the material of the embodiment. Molded and dried. The dried dough is referred to as a base material, and the above three base materials are inflated using hot oil and can be used as a base and bite for pizza dough. According to the following examples will be described in detail divided into three as follows.

Example 1

When the base material with a thickness of about 2mm and a diameter of about 15cm is inflated first with 100c of oil, and then inflated with 180c of oil, the base that can be used as a pizza dough is completed. The outermost rice rice flour, nuts, sesame seeds, dried vegetable flakes, etc. are finished to finish. (1) Apply the whole of the front and the back of the dough with fresh syrup or starch syrup. There is a method of putting on flakes with flakes and (2) applying syrup or starch syrup only to one side of the base, and then applying it with dough on it.

In the method of (1), in the process of making pizza, the texture of pizza or starch syrup flows into the screen (wire mesh), and the shape of the pizza may be damaged during the separation of the pizza and the screen. There are disadvantages of falling, and in case of (2), there is no disadvantage as in (1) so that you can eat pizza more conveniently.

In addition, the advantage of the present invention is that the edge of the process of baking the pizza to maintain the shape of the cookie, providing an opportunity to eat both the cookie and the pizza at the same time, the top of the dough is naturally luxuriously laver with syrup, starch syrup, cheese, bread It has the same texture, and the bottom has a crispy cracker-like texture that can provide a texture that can not be tasted in conventional dough. In addition, rice fried rice flour, nuts, and sesame seeds coated on dough can be combined with cheese to solve the shortcomings caused by the separation of the dough and the toppings of the existing dough.

On the other hand, in the production of dry dough mainly made of glutinous rice, add 100% of glutinous rice or soybean to glutinous rice, and control the moisture to make the base material. If there is no big difference in shape and function by mixing the back at a certain ratio, it can be said that this also belongs to the scope of the present invention.

Example 2

Example 2 was carried out as a means to supplement the other disadvantages of Example 1, the shape was uneven due to the large size of the base in the process of manufacturing the base was performed because of the disadvantages, such as broken, specifically, The explanation is as follows.

When the base material is made after the pruning process, by forming in a fan shape and inflating it, the base material of the fan shape is inflated with oil to make a base, and then a plurality of bases are arranged to form a circular dough (FIG. 1). In Example 1, 2), the surface of the fan-like base was coated with mortar or starch syrup, and then coated with rice flour, nuts, vegetable flakes, and the like for use in pizza dough. It has the same advantages and disadvantages, but it does not require a cutting process during the pizza manufacturing process.

Example 3

Meanwhile, in the conventional bite pizza, the composition constituting the bite coat and the manufacturing method are as follows.

Typically, the composition of the bite coat is the same as the dough, flour or rice flour is the main ingredient, the cheese inside, arranged on the edge of the pizza and then heated to complete the bite pizza.

The present invention is a method for replacing the composition of bite coat with glutinous rice as the main ingredient, and the manufacturing method is the same as the dough production method of the present invention. After application, rice rice flour, nuts, dried vegetable flakes are applied, and the contents are removed from one side to form a hole, and then cheese is inserted to complete the pizza bite. The dried glutinous rice bite of the present invention was able to achieve more economic and convenience in the storage and distribution process. In addition, as a stand-alone type has a wide applicability that can be applied to any kind of pizza dough, the material is more suitable for the globalization of Korean food.

If the dry dough made of glutinous rice of the present invention is utilized during sebum production, it is a dry dough, which solves the problem of distribution and storage of pizza dough containing moisture, and a wider choice for those who cannot digest wheat ingredients. You can have a chance. In addition, the pizza using conventional dough has the disadvantage that the dough and the topping are separated and spilled on the floor when eating.However, when the dried dough of the present invention is used, the solids (rice rice, sesame seeds, nuts, dried vegetable flakes, etc.) are used. The cheese is combined with the dough so that the dough and the topping are not separated to compensate for the above disadvantages, and it is possible to provide dough that blends well with the globalization of Korean food.

.

.

Claims (7)

In preparing the pizza dough, (1) 100% glutinous rice flour is added to the water by adding water such as sake, soybean water, and so on. (2) The dough is divided into appropriate sizes and steamed for about 20 minutes with a steamer and cooked. (3) After molding and drying to a size of about 2mm in thickness and 15cm in diameter, and (4) drying the pizza made by inflating it first with 100c oil and then inflating it with 180c oil again. Help. The method of manufacturing a pizza dough by applying the whole whole of the dried dough prepared in Claim 1 with a fresh syrup or starch syrup, and coat | covering rice tofu powder, sesame seeds, antiques, and dried vegetable flakes. A method of producing a pizza dough by applying a crude syrup or starch syrup to only one side of the pizza dough prepared according to claim 1, and then applying rice tofu, sesame seeds, antiques, dried vegetable flakes, and the like. As in Example 2, in the manufacture of slice-shaped dried pizza dough, 100% of glutinous rice flour is added to water such as sake and soybeans, and the dough is steamed with steam using a steamer and then mortar and the like. After crushing, molding into a fan shape (Fig. 1) of thickness of about 2mm and drying it, inflating the oil first in 100c oil and inflating it in 180c oil again to prepare pizza dough pieces. The method of manufacturing a pizza dough by coating the whole outside of the dough prepared in accordance with claim 4 with syrup or starch syrup, and then applying rice rice flour, sesame seeds, or antiques. A method of preparing pizza dough by coating the crude syrup or starch syrup on only one side of the sliced pizza dough prepared in claim 4, and then applying rice tofu, sesame seeds, antiques, dried vegetable flakes, and the like. In preparing the pizza bite, (1) 100% of glutinous rice flour is added to the water, such as sake, soybean water, kneading, (2) dividing the dough into a suitable size and steamed for about 20 minutes with a steamer, the dough (3) After molding into a mortar and (3) about 2mm thick, 1cm in width, 1-2cm in length and dried, and then inflated primarily in 100c oil, and then inflated in a dumpling shape in 180c oil. A pizza topping method comprising applying syrup or starch syrup, coating rice tofu powder, nuts, sesame seeds, dried vegetable flakes, etc., removing the contents from one side, and then inserting cheese into the edge of the pizza.
KR1020110116467A 2011-11-08 2011-11-08 Dried pizza dough mainly made of glutinous rice KR20130050854A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020110116467A KR20130050854A (en) 2011-11-08 2011-11-08 Dried pizza dough mainly made of glutinous rice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020110116467A KR20130050854A (en) 2011-11-08 2011-11-08 Dried pizza dough mainly made of glutinous rice

Publications (1)

Publication Number Publication Date
KR20130050854A true KR20130050854A (en) 2013-05-16

Family

ID=48661108

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020110116467A KR20130050854A (en) 2011-11-08 2011-11-08 Dried pizza dough mainly made of glutinous rice

Country Status (1)

Country Link
KR (1) KR20130050854A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102160165B1 (en) 2019-09-20 2020-09-25 박종현 Pizza dough containing rice and its manufacturing method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102160165B1 (en) 2019-09-20 2020-09-25 박종현 Pizza dough containing rice and its manufacturing method

Similar Documents

Publication Publication Date Title
KR101736207B1 (en) The Corn bread with Squid ink and the manufacturing method thereof
KR101422446B1 (en) Croquette Bread Manufacture Method
KR101775309B1 (en) Hamburger manufacturing method
KR100830681B1 (en) Method of preparing rice cake castella
Kezih et al. Some traditional Algerian products from durum wheat
KR102277052B1 (en) Manufacturing method of sweet pumpkin bread and itself
US20180000097A1 (en) Process for the production of a shelf-stable filled sponge-type bakery product
KR101675379B1 (en) Method for making of jujube rice-bread
CN105767104A (en) Preparation method of pastry purple sweet potato-mango pie
KR20170065056A (en) Macaron crunch and manufacture mathod thereof
KR101771099B1 (en) The Corn bread and the manufacturing method thereof
KR102259141B1 (en) Bread and production method thereof
KR101924012B1 (en) Method for manufacturing corn bread and corn bread using the same
KR101932078B1 (en) Rice cake castella and the manufacturing method
KR101420382B1 (en) Manufacturing method of non-glutinous rice dumpling
KR102336817B1 (en) Manufacturing method of carrot bread and itself
KR20200053538A (en) Potato dough
KR20130050854A (en) Dried pizza dough mainly made of glutinous rice
KR101816216B1 (en) Method for manufacturing Scorched rice cone
KR101570077B1 (en) The manufacturing method of a korean cracker containing the powder of a sweet persimmon and the korean cracker made by the method
KR101924010B1 (en) Method for manufacturing corn bread and corn bread using the same
KR101477987B1 (en) Pancake and the manufacturing method thereof
KR20140052672A (en) Nurungji taste of pita bread manufacturing methods
KR20160106328A (en) Crucian shaped bread and the manufacturing method thereof
KR20150061509A (en) Method for manufacturing steamed bread with kimchi rice

Legal Events

Date Code Title Description
WITN Withdrawal due to no request for examination