KR20170072494A - A process for the preparation of pizza dough comprising black rice and squid ink and the pizza dough comprising black rice and squid ink prepared therefrom - Google Patents
A process for the preparation of pizza dough comprising black rice and squid ink and the pizza dough comprising black rice and squid ink prepared therefrom Download PDFInfo
- Publication number
- KR20170072494A KR20170072494A KR1020150180710A KR20150180710A KR20170072494A KR 20170072494 A KR20170072494 A KR 20170072494A KR 1020150180710 A KR1020150180710 A KR 1020150180710A KR 20150180710 A KR20150180710 A KR 20150180710A KR 20170072494 A KR20170072494 A KR 20170072494A
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- pizza
- black rice
- squid ink
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- pizza dough
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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
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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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
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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
- 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
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a method for preparing black rice and squid ink-containing pizza dough comprising: (S1) 5 to 8 parts by weight of black rice, 0.5 to 1.5 parts by weight of squid ink, 1.5 to 3 parts by weight of soybean oil, 2.5 parts by weight and 0.1 to 0.5 parts by weight of yeast are mixed and kneaded; (S2) shaping the dough obtained in the step (S1) and baking it in an oven; And (S3) rapidly freezing the baked pizza dough in the step (S2) and then packaging the pizza dough containing black and squid ink prepared according to the present invention, It is possible not only to impart functionalities such as constipation prevention, but also to reduce the burden on obesity due to the intake of high calorie pizza, and to provide anti-cancer and anti-aging effects. In addition, the pizza dough with black rice and squid ink of the present invention is a well-functioning functional well-being pizza which can be enjoyed by both male and female athletes with a light, soft deep flavor and a fragrance added thereto, It is expected to be popularized.
Description
More particularly, the present invention relates to a process for preparing black dough and squid ink containing black rice and squid ink to produce pizza dough, which is high in nutritional value and low in calories, and is superior to conventional pizza dough, The present invention relates to a method of manufacturing a well-being pizza dough containing black rice and squid ink with improved color and a pizza dough containing black rice and squid ink prepared thereby.
In general, pizza is an Italian dish made by adding topping such as tomato sauce and cheese to a pizza dough made mainly of flour. It is a snack and meal substitute for both men and women and young people in recent years.
A pizza is a food made by baking in a frying pan or oven after placing cheese, vegetables, bulgogi, sauce or other ingredients on a pizza dough mixed with flour, yeast and milk. These pizzas are easy to eat and contain enough calories, so they are often used as substitutes for meals. However, the calorie content of pizza ingredients is high, which can lead to obesity and adult diseases. Therefore, it can not be used as nutritionally substitute food.
Around the 88th Olympic Games in Korea, a number of pizza specialty shops were created, especially for children and adolescents as snacks or meals. These changes in diet patterns inevitably led to a decrease in rice consumption.
The major ingredients of pizza are crust baked with flour paste, pizza sauce, pizza cheese, sliced cheese, and topping of smoked ham, mushroom, onion, bacon, bell pepper, olive pepperoni, oregano, salt, pepper, Etc. are known.
The crust contains a small amount of sugar, eggs, spices, milk, cooking oil, etc. in the dough of water, wheat flour, yeast (yeast), and sometimes mixes beer or milk with water. Crusts kneaded with these raw materials are generally completed by bending them at a temperature of 300 ° C for 6 to 7 minutes in a pizza oven. However, pizza made with wheat flour as a main ingredient has a high gluten content and is not well digested and has a problem that it becomes hard when stored in a refrigerator.
As a main ingredient of such flour, digestion is not good, and instead of being hardened over time, a pizza mainly made of rice has been actively developed, and pizza dough and pizza using rice have been proposed Patent No. 1996-0016744, No. 2000-0017898, No. 2009-0121780, and No. 2012-0040464). These prior art documents have solved the problem that the digestion is well done and hardened due to the use of rice as the main ingredient of the dough, but the texture of the dough is not so smooth, so that consumers who are tasted by conventional dough dough There is a problem with concern.
In recent years, there has been an attempt to add ginseng and cheonggukjang in the production of pizza to solve such a problem as the demand for well-being food has increased. In Patent Publication No. 1998-027315, fresh ginseng is finely ground in a blender and juice is prepared. The ginseng, which is chopped on a pizza kneaded with pizza crumbs and milk, is cut into small pieces such as matsutake mushroom, olive, bell pepper and chili and topped with pizza cheese Japanese Patent Application Laid-Open No. 2000-0017796 discloses a method of baking ginseng pizza, which comprises slicing raw ginseng into slices and placing it in sugar, placing the ginseng sliced in sugar into a pizza kneaded with pizza crumbs and milk, Pine mushroom, olive, bell pepper, chili and the like according to the taste of the consumer, and then baking the ginseng pizza by topping the pizza cheese.
Accordingly, the inventor of the present invention has continued research to develop a well-being pizza capable of enhancing sensory characteristics while improving functionalities by adding an excellent nutritive material, thereby manufacturing pizza dough by combining black rice and squid ink, The inventors of the present invention have completed the present invention by discovering that it is possible to alleviate the burden and constipation against obesity as well as antitumor effect and the like.
SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method of manufacturing a well-being pizza dough which is not only increased in taste but also imparted with functionality.
In addition, another technical problem to be solved by the present invention is to provide a well-being pizza dough produced according to the manufacturing method.
In order to solve the above-mentioned technical problems, the present invention provides a process for preparing black rice and squid ink-containing pizza dough comprising the steps of:
(S1) 5 to 8 parts by weight of black rice, 0.5 to 1.5 parts by weight of squid ink, 1.5 to 3 parts by weight of soybean oil, 1.5 to 2.5 parts by weight of purified salt and 0.1 to 0.5 parts by weight of yeast are mixed with 100 parts by weight of wheat flour, ;
(S2) shaping the dough obtained in the step (S1) and baking it in an oven; And
(S3) Rapidly freezing the baked pizza dough in the step (S2) and then wrapping.
In addition, the present invention provides a black rice and squid ink-containing pizza dough prepared according to the above-described production method.
As described above, the pizza dough containing black rice and squid ink prepared according to the present invention can be imparted with functionalities such as digestion promotion and constipation prevention by adding an inherent nutritional ingredient, The burden can be reduced, and anti-cancer and anti-aging effects can be given. In addition, the pizza dough with black rice and squid ink of the present invention is a well-functioning functional well-being pizza which can be enjoyed by both male and female athletes with a light, soft deep flavor and a fragrance added thereto, It is expected to be popularized.
BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph of the black rice and squid ink-containing pizza dough of the present invention.
The black rice and squid ink-containing pizza dough according to the present invention is prepared by mixing 5 to 8 parts by weight of black rice, 0.5 to 1.5 parts by weight of squid powder, 1.5 to 3 parts by weight of soybean oil, 1.5 to 2.5 parts by weight of purified salt, 0.1 to 0.5 parts by weight of the mixture is kneaded; (S2) shaping the dough obtained in the step (S1) and baking it in an oven; And (S3) rapidly freezing the baked pizza dough in the step (S2), and then packaging.
The black rice used in the present invention contains anthocyanin pigment four times or more than black bean, and thus has excellent antioxidative action, and is effective for prevention of aging, skin care, and adult diseases. In addition, the black rice contains a rich component of selenium to prevent cancer, helps regeneration of the liver, is rich in dietary fiber, and constantly ingestion of black rice warms the intestines and encourages the intestinal tract to prevent constipation, stomach cancer and colon cancer Can inhibit cell growth. In addition, black rice is a food that gives a feeling of fullness, and gamma oryzinol, which is contained in black rice, plays a role in promoting the growth of children.
The squid ink used in the present invention contains a large amount of ingredients for promoting digestion, smoothes the metabolism of the body, is good for constipation, menstrual pain, and improves immunity. It also has diuretic action to excrete body waste, has an effect on skin beauty trouble, and contains taurine, which provides oxygen to the blood vessels, which is beneficial to vascular health and lowers cholesterol levels. It also has a hangover removal effect, anticancer efficacy and anti-aging effect.
The pizza dough containing black rice and squid ink prepared according to the present invention can be imparted with nutritional ingredients such as black rice and squid ink, and thus can be imparted with functions such as digestion promotion and constipation prevention, as well as obesity caused by high calorie pizza intake There is an advantage that the burden on the user can be reduced. In addition, the black rice and squid ink-containing pizza dough according to the present invention may be added with a soft and soft taste to greatly increase the preference degree, and may be added with functionalities such as a lowering of cholesterol level and a dragging effect.
In addition to the above-mentioned black rice and squid ink, soybean oil, tablets and yeast may be added, followed by kneading and molding in accordance with a conventional pizza dough method, and then baked in an oven to prepare pizza dough containing black rice and squid ink.
Meanwhile, the present invention provides a black rice and squid ink-containing pizza dough prepared according to the above-described method.
The pizza can be prepared using the black rice and squid ink-containing pizza dough prepared according to the present invention. The material of the topping material placed on the pizza is not particularly limited, but onion, ham, corn, cheese, have. After finishing the ingredients of each toppings, they are roasted with edible oil, margarine, butter, etc., and salt, garlic, and other seasonings and spices are added to prepare toppings in a conventional manner. Subsequently, the toppings prepared in the black rice and squid ink-containing pizza dough of the present invention are sufficiently placed, and then baked using an oven to complete the pizza.
In addition, the present invention provides a method for producing pizza using the black rice and squid ink-containing pizza dough.
Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.
≪ Example 1 >
Black rice and raw pizza ingredients containing squid ink were mixed at the composition ratios shown in Table 1, kneaded and molded, and then baked in an oven to prepare black rice and squid ink-containing pizza dough. And stored at -30 ° C for quick freezing.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph of the black rice and squid ink-containing pizza dough of the present invention.
≪ Comparative Example 1 &
General flour pizza dough was prepared.
≪ Test Example 1 >
In order to observe the sensory characteristics of the black rice and squid ink-containing pizza dough according to the present invention, pizza was prepared using the black pizza and squid ink-containing pizza dough prepared in Example 1 and the general pizza dough prepared in Comparative Example 1 The following sensory tests were carried out.
The sensory evaluation scale of the sensory quality was 7 points (7 points: very good, 6 points: good, 5 points: good, 4 points: normal, 3 points) Point: a little bad, 2 points: bad, 1 point: very bad). The sensory test items were evaluated with six sensory items such as appearance, color, smell, taste, texture and overall acceptability. The results were analyzed by Duncan's multiple range test at 5% level using ANOVA. Respectively. The results are shown in Table 2 (mean value + standard deviation).
As shown in Table 2, the pizza using the black rice and squid ink-containing pizza dough according to the present invention was evaluated in appearance, color, smell, taste and texture evaluation. In particular, the pizza using the black rice and squid ink-containing pizza dough according to the present invention exhibited a smell and a pleasant, soft and deep flavor in comparison with the ordinary flour pizza in terms of the smell and taste, thereby greatly improving the overall preference.
≪ Test Example 2 &
The effect of improving the digestion and constipation was observed by feeding the pizza using the black rice and squid ink-containing pizza dough prepared in Example 1 to five female in their twenties for four weeks for one week. At this time, all of the participants were instructed to eat the same meal. The evaluation scale was a 9-point scoring method (9 points: very good, 7 points: good, 5 points: normal, 3 points: slightly worse, 1 point: very bad)
As shown in Table 3, the digestive and constipation-improving effects were confirmed in all the testees. Also, as a result of the interviews with the above-mentioned subjects, it was confirmed that the rupture of the blood was reduced, the urine was normally discharged, the digestion was good, the constipation was eliminated, and the blood pressure did not rise easily.
≪ Test Example 3 >
The pizza made with the black rice and squid ink-containing pizza dough prepared in Example 1 and the general pizza prepared in Comparative Example 1 were divided into two groups of 10 five-year-old boys of middle school second grade, And weight change was measured. At this time, all of the participants except lunches were instructed to eat the same meal. The results are shown in Table 4 (kg).
As shown in Table 4, the experimental group consumed pizza produced using the black and squid inked dough according to the present invention showed a weight gain of 0.14 kg after 2 weeks, whereas the average group consumed the normal flour pizza of Comparative Example 1 One comparison group showed a weight gain of 1.45 kg after two weeks.
It can be seen from the above that the pizza prepared using the black rice and squid ink-containing pizza dough according to the present invention can be used as a meal without burdening obesity.
As described above, the pizza dough containing black rice and squid ink prepared according to the present invention can be imparted with functionalities such as digestion promotion and constipation prevention by adding an inherent nutritional ingredient, The burden can be reduced, and anti-cancer and anti-aging effects can be given. In addition, the pizza dough with black rice and squid ink of the present invention is a well-functioning functional well-being pizza which can be enjoyed by both male and female athletes with a light, soft deep flavor and a fragrance added thereto, It is expected to be popularized.
Claims (3)
(S1) 5 to 8 parts by weight of black rice, 0.5 to 1.5 parts by weight of squid ink, 1.5 to 3 parts by weight of soybean oil, 1.5 to 2.5 parts by weight of purified salt and 0.1 to 0.5 parts by weight of yeast are mixed with 100 parts by weight of wheat flour, ;
(S2) shaping the dough obtained in the step (S1) and baking it in an oven; And
(S3) Rapidly freezing the baked pizza dough in the step (S2) and then wrapping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150180710A KR20170072494A (en) | 2015-12-17 | 2015-12-17 | A process for the preparation of pizza dough comprising black rice and squid ink and the pizza dough comprising black rice and squid ink prepared therefrom |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150180710A KR20170072494A (en) | 2015-12-17 | 2015-12-17 | A process for the preparation of pizza dough comprising black rice and squid ink and the pizza dough comprising black rice and squid ink prepared therefrom |
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| KR20170072494A true KR20170072494A (en) | 2017-06-27 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101863204B1 (en) | 2017-11-17 | 2018-06-07 | 조성철 | Preparation method of hot dog dough |
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- 2015-12-17 KR KR1020150180710A patent/KR20170072494A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101863204B1 (en) | 2017-11-17 | 2018-06-07 | 조성철 | Preparation method of hot dog dough |
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