KR20130097906A - Potato pizza bread and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A production method of potato pizza bread is provided to offer effects to high fat meal or diabetes, and to secure the taste of bread and pizza. CONSTITUTION: Boiled potatoes are crushed and cooled, or potato powder is mixed with water. The boiled potato, sugar powder or sugar, salt, eggs, dry yeast, and milk or butter are mixed until gluten is formed. The obtained bread dough is firstly fermented at 28-30°C for 55-65 minutes. The firstly fermented dough is divided into plural parts, and settled for 18-20 minutes. Spam, roasted beef, or grilled chicken is roasted with mushrooms, onion, paprika, or bell pepper, and the roasted mixture is mixed with mozzarella cheese and tomato sauce to obtain stuffing materials. The stuffing materials are wrapped in the dough to mold bread. The molded bread is secondly fermented at 28-30°C for 35-45 minutes. The secondly fermented bread is mounted on a pan, and baked in a 190-220°C oven for 9-11 minutes after sprinkling whole-wheat flour. [Reference numerals] (S10) Prepare boiled potatoes or cooled potatoes in which potato powder is mixed with water; (S20) Knead dough; (S30) Firstly ferment; (S40) Bench Time; (S50) Prepare inner ingredients; (S60) Mold bread; (S70) Secondly ferment; (S80) Bake

Description

Potato pizza bread and its manufacturing method {POTATO PIZZA BREAD AND MANUFACTURING METHOD THEREOF}

The present invention relates to a potato pizza bread and a method of manufacturing the same, and more particularly, to make a bread base (dough) mainly composed of potatoes and spam or bulgogi, grilled chicken, mozzarella cheese, mushrooms, onions, paprika, bell peppers, tomatoes The present invention relates to a potato pizza bread which is baked in an oven after a pizza topping material containing a sauce and the like is formed into a material and bread is formed.

Traditionally, crops are available in the form of bread, two of which are wheat and rye. The reason wheat and rye can be baked is because the glutelin and gliadin proteins contained in them react with water, making gluterine an elastic material such as rubber, and gliadin is fluid This is because it forms a gluten-like network with viscous elasticity, changing into a sticky substance.

Root and tuber crops, such as potato, sweet potato, and cassava, or cassava, are used as human's main food sources because they contain large amounts of starch and sugar, but in the form of bread Is not available.

This is because proteins such as globulin of potatoes and ipomain of sweet potatoes cannot form a gluten network due to their structural properties. In addition, starch in papers tends to form a soft, sticky gel that is generally transparent and elongated, compared to cereal starches, making it difficult to obtain the volume and texture required for bread.

As a prior art that researches and develops foods such as bread or pizza, including potatoes, which are documents as described above, Korean Patent No. 10-0172101 (1999. 02. 18. Registered Notification) or Korean Patent No. 10-0596345 (2006. 07. 03. Registered), Korean Patent Publication No. 10-2011-0050273 (published May 13, 2011) and Korean Patent Publication No. 10-2005-0023830 (published March 10, 2005) And the like.

First, 'Potato pizza and its manufacturing method, in Korean Patent Registration No. 10-0172101 (1999. 02. 18. Registered Notification), is a step of peeling and cutting potatoes to steam and steaming the cooked potatoes, cooking oil, water and Mixing with potato starch, cooling the mixture to -3 to -1 ° C. and then molding, frying the moldings, then deoiling and cooling to prepare potato grate and pizza sauce to the potato crust and And then heating the topping material.

However, the prior art as described above is a pizza containing potatoes, which includes a process such as frying in oil, there is a problem that the fat component harmful to the human body increases.

In addition, Korean Patent Registration No. 10-0596345 (2006. 07. 03. Registered) of the method for manufacturing potato cheese topping cream used for decorating pizza shell peeled the steamed potato peeled and added with salt to crush the coent Roona rum is mixed with cream cheese made in a creamy state to mature, foaming with milk and fresh cream, foaming with egg white and sugar, potato cheese by mixing the ingredients made in the above step in the dough machine It comprises a step of preparing a topping cream.

However, the conventional prior art potato cheese topping cream as described above includes potatoes, but it is not bonded to eat as a snack or stock, such as bread or pizza that modern people favorite.

In addition, the 'bread production method' of Korean Patent Publication No. 10-2011-0050273 (published on May 13, 2011) is a biopolymer of three kinds of hydroxypropyl methyl cellulose (HPMC) K-4M, K-15M, K -100M is mixed 0.1 ~ 0.5%: 0.5 ~ 1.0%: 1 ~ 2% with respect to the total weight of bread raw material to adjust the concentration of gum, but adjust the blending ratio according to the type of documents to make the total content ratio 2 ~ 4% I am using HPMC.

However, the prior art bread as described above includes documents such as potatoes or sweet potatoes, but the biopolymer must be mixed.

Curry bread and its manufacturing method in Korean Patent Publication No. 10-2005-0023830 (published on March 10, 2005) are 50-70% by weight of bread base, meat 60-70, curry stock 3-8, 30 to 50% by weight of curry beef consisting of 5 to 25% of vegetables / fruits and 7 to 12% of other ingredients are added to the bread, and then aged at 30 to 40 ° C for 30 minutes, then fried to 120 to 150 ° C Obtained.

However, although the curry bread of the prior art as described above contains curry stock in bread, it does not use potatoes, such as bread base, ie, flour, eggs, butter, whole milk powder, gluten, baking improving agent, salt, sugar, Only the ingredients used in the manufacture of ordinary bread, such as yeast and an appropriate amount of water, are used.

Domestic registered patent No. 10-0172101 (1999. 02. 18. Registered notification) Domestic Patent No. 10-0596345 (2006. 07. 03. Registered Notice) Korean Patent Publication No. 10-2011-0050273 (published May 13, 2011) Korean Patent Publication No. 10-2005-0023830 (published Mar. 10, 2005)

The present invention for overcoming the limitations shown in the bread or pizza disclosed in the prior art as described above is to have both the taste of the bread and pizza to be effective in high fat diet, diabetes, etc. The purpose is.

Potato pizza bread according to the present invention for achieving the above object is a bread dough consisting of boiled potatoes, sugar powder or sugar, salt, eggs, dry yeast, and milk or butter; And at least one selected from among Spam, Bulgogi, and Grilled Chicken, and at least one selected from mozzarella cheese, mushrooms, onions, paprika, bell peppers, salt, and tomato sauce. It is done.

The bread dough is 2 to 3 parts by weight of sugar powder or sugar, 2 to 3 parts by weight of salt, 29.25 to 35.75 parts by weight of eggs, 29.25 to 35.75 parts by weight of milk and 11.25 to 13.75 parts by weight of butter, based on 100 parts by weight of boiled potatoes. And 1.35 to 1.65 parts by weight of dry yeast.

The ingredient is 264 to 323 parts by weight of mozzarella cheese, 132 to 161 parts by weight of mushrooms, 158 to 193 parts by weight of onion, 40 to 48 parts by weight of paprika and 40 green peppers, based on 100 parts by weight of one of spam, bulgogi or grilled chicken. 48 parts by weight, 6 to 8 parts by weight of salt and 270 to 330 parts by weight of tomato sauce.

The bread dough may further comprise strong flour or whole wheat.

In addition, the first step to prepare the mashed potato boiled or cooled potato water in water; A second step of kneading the boiled potatoes, sugar powder or sugar, salt, eggs, dry yeast, and milk or butter until gluten is formed; A third step of first fermenting the kneaded bread dough at 28 to 30 ° C. for 55 to 65 minutes; A fourth step of dividing the firstly fermented bread dough into a plurality and giving a bench time of 18 to 20 minutes; A fifth step of stir-frying one or more selected from one of spam, bulgogi, grilled chicken, mushrooms, onions, paprika, and bell peppers in order of solid ingredients, and then preparing the ingredients by soaking them in mozzarella cheese and tomato sauce; A sixth step of forming bread by wrapping the inner material in bread dough; A seventh step of fermenting the molded bread at 28 to 30 ° C. for 35 to 45 minutes; And an eighth step of panning the second fermented bread and sprinkling with whole wheat flour and baking in an oven preheated to 190 to 220 ° C. for 9 to 11 minutes.

In the second step, the cooled potato may be kneaded by adding more flour or whole wheat flour.

Therefore, according to the present invention, the present invention is to make a bread base (dough) mainly composed of potatoes and pizza toppings including spam or bulgogi, grilled chicken, mozzarella cheese, mushrooms, onions, paprika, bell peppers, tomato sauce, etc. It is effective to enjoy the taste of bread and pizza rich in vegetable oil fiber at the same time by putting the as a ingredients and baking the bread in the oven.

In addition, the present invention has an effective function for high fat diet and diabetes and has an effect that can contribute to the dietary culture with a variety of bread.

1 is a flow chart showing a manufacturing process of potato pizza bread according to the present invention.
2 and 8 are photographs showing a process of manufacturing a potato pizza bread according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

The potato pizza bread according to the present invention is composed of a bread dough containing potatoes and a stuffing material wrapped in the bread dough as the topping material of the pizza which can give a pizza taste.

Here, the bread dough may be made of boiled potatoes, sugar powder or sugar, salt, eggs, dry yeast, and milk or butter, etc., or may further comprise a strong powder or whole wheat, and the ingredients are spam Or at least one selected from bulgogi and grilled chicken and at least one selected from mozzarella cheese, mushrooms, onions, paprika, bell peppers, salt and tomato sauce.

More specifically, to 100 parts by weight of boiled potatoes, 2 to 3 parts by weight of sugar powder or sugar, 2 to 3 parts by weight of salt, 29.25 to 35.75 parts by weight of eggs, 29.25 to 35.75 parts by weight of milk, and 11.25 to 13.75 parts of butter. It may be made of parts by weight and dry yeast from 1.35 to 1.65 parts by weight.

In addition, the ingredients are 264 to 323 parts by weight of mozzarella cheese, 132 to 161 parts by weight of mushrooms, 158 to 193 parts by weight of onions, 40 to 48 parts by weight of paprika and 40 green peppers with respect to 100 parts by weight of one of spam, bulgogi or grilled chicken. And 48 parts by weight, 6 to 8 parts by weight of salt, and 270 to 330 parts by weight of tomato sauce.

1 is a flow chart showing a manufacturing process of potato pizza bread according to the present invention.

According to Fig. 1, a manufacturer crushes boiled or steamed potatoes and cools them. At this time, the manufacturer is cooled enough to lower the temperature of the potato to room temperature (S10, see Fig. 2a, b). Of course, in place of boiled or steamed potatoes, manufacturers may use commercially available potato powder in water.

The manufacturer obtained the potato cooled in step S10 and put it in a large bowl with sugar powder or sugar, salt, eggs, milk or butter one or more, dry yeast kneading until gluten is formed (S20, Figure 3a, b Reference). Dough may be made by the manufacturer or using a separate dough machine. At this time, you may add an additional strong powder.

Manufacturers obtained bread dough through step S20 fermented it first at 28 to 30 ° C. for 55 to 65 minutes (S30, see FIG. 4). Subsequently, the manufacturer divides the bread dough after the first fermentation into a plurality and gives a bench time of 18 to 20 minutes (S40, see Fig. 5).

While the bread dough is first fermented or given a bench time, the manufacturer fry one of spam, bulgogi, grilled chicken, mushrooms, onions, paprika, and bell peppers in order of solid ingredients, and then toss them in mozzarella cheese and tomato sauce. Prepare the inner material (S50, see Fig. 6a, b).

Although the above-described process of preparing the ingredients is performed during the first fermentation process or giving the bench dough, the present invention is not limited thereto, and may be made when the manufacturer takes time even before.

Manufacturers who have prepared the ingredients such as bread dough and toppings of pizza as described above wrap the ingredients with bread dough and mold the bread (see S60, Figs. 7a and b), and then ferment it at 28 to 30 ℃ for 35 to 45 minutes. (S70).

And finally, the manufacturer pans the second fermented bread and then sprinkle with whole wheat flour and bake for 9 to 11 minutes in an oven preheated to 190 to 220 ℃ (S80, see Figure 8a, b).

The applicant will now be described an example of preparing a potato pizza bread.

The manufacturer crushes and cools 100 g of boiled or steamed potatoes. Of course, instead of boiled or steamed potatoes, a manufacturer may use only commercially available potato powder in water by placing commercially available potato powder in water.

The manufacturer who obtained 100 g of cooled potatoes, like this, put it in a large bowl with 95 g of strong powder, 25 g of sugar powder, 2.5 g of salt, 32.5 g of eggs, 32.5 g of milk, 12.5 g of butter, and 1.5 g of dry yeast. Add and knead directly or using a kneader until gluten is formed.

The manufacturer of the bread dough is then fermented for 60 minutes at 28 ~ 30 ℃. The manufacturer then divides the bread dough into four pieces after the first fermentation and gives 20 minutes of bench time.

During the first fermentation of bread dough or bench time, the manufacturer fry 100g of spam or bulgogi or grilled chicken, 147g of mushrooms, 176g of onions, 44g of paprika and 44g of bell peppers in order of solid ingredients. Mix 294g mozzarella cheese and 300g tomato sauce to prepare the ingredients.

Manufacturers who prepare the ingredients such as bread dough and toppings of pizza that can taste pizza as described above, wrap the ingredients in bread dough and shape the bread and then ferment it for 2 minutes at 28 to 30 ℃ for 40 minutes. At this time, it is preferable that one bread has 40 g of ingredients and 15 g of tomato sauce.

Finally, the manufacturer pans the second fermented bread and sprinkle with whole wheat flour and bakes in an oven preheated to 210 ° C. for 10 minutes.

Claims (6)

Bread dough consisting of boiled potatoes, sugar powder or sugar, salt, eggs, dry yeast, and milk or butter; And
Ingredients enclosed in the bread dough, including one or more selected from among Spam, Bulgogi and Grilled Chicken, and one or more selected from mozzarella cheese, mushrooms, onions, paprika, bell peppers, salt and tomato sauce
Potato pizza bread comprising a. The method of claim 1,
The bread dough is 2 to 3 parts by weight of sugar powder or sugar, 2 to 3 parts by weight of salt, 29.25 to 35.75 parts by weight of eggs, 29.25 to 35.75 parts by weight of milk and 11.25 to 13.75 parts by weight of butter, based on 100 parts by weight of boiled potatoes. And 1.35-1.65 parts by weight of dry yeast. The method of claim 1,
The ingredient is 264 to 323 parts by weight of mozzarella cheese, 132 to 161 parts by weight of mushrooms, 158 to 193 parts by weight of onion, 40 to 48 parts by weight of paprika and 40 green peppers, based on 100 parts by weight of one of spam, bulgogi or grilled chicken. Potato pizza bread, consisting of-48 parts by weight, 6 to 8 parts by weight of salt and 270 to 330 parts by weight of tomato sauce. The method of claim 1,
The bread dough, potato pizza bread, characterized in that it further comprises a strong powder or whole wheat. A first step of preparing boiled potatoes by crushing them or cooling the potato powder in water;
A second step of kneading the boiled potatoes, sugar powder or sugar, salt, eggs, dry yeast, and milk or butter until gluten is formed;
A third step of first fermenting the kneaded bread dough at 28 to 30 ° C. for 55 to 65 minutes;
A fourth step of dividing the firstly fermented bread dough into a plurality and giving a bench time of 18 to 20 minutes;
A fifth step of stir-frying one or more selected from one of spam, bulgogi, grilled chicken, mushrooms, onions, paprika, and bell peppers in order of solid ingredients, and then preparing the ingredients by soaking them in mozzarella cheese and tomato sauce;
A sixth step of forming bread by wrapping the inner material in bread dough;
A seventh step of fermenting the molded bread at 28 to 30 ° C. for 35 to 45 minutes; And
Panning the secondary fermented bread and sprinkle with whole wheat flour and bake for 9-11 minutes in an oven preheated to 190-220 ° C.
Potato pizza bread manufacturing method comprising a. The method of claim 1,
Potato pizza bread production method characterized in that the cooled potato in the second step is kneaded by the addition of strong powder or whole wheat.

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