KR20170092780A - Pizza dough containing stabilized rice bran and the manufacturing method thereof - Google Patents
Pizza dough containing stabilized rice bran and the manufacturing method thereof Download PDFInfo
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- KR20170092780A KR20170092780A KR1020160013872A KR20160013872A KR20170092780A KR 20170092780 A KR20170092780 A KR 20170092780A KR 1020160013872 A KR1020160013872 A KR 1020160013872A KR 20160013872 A KR20160013872 A KR 20160013872A KR 20170092780 A KR20170092780 A KR 20170092780A
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Classifications
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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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- 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
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before 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
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
Abstract
A method of making a pizza dough containing stabilized rice bran is disclosed. According to one embodiment of the present invention, there is provided a method for preparing stabilized rice bran containing dough, comprising the steps of: separating rice bran produced in the process of grinding flour, rice flour, predetermined additives and brown rice with a vibrating sieve into rice bran and rice bran, Preparing a mixture by mixing the stabilized rice bran having suppressed lipase activity by cooling the rice bran with dry heat and cooling the mixture, kneading the mixture with purified water in an amount of 50 to 60% by weight of the total weight of the mixture, And aging the kneaded mixture under predetermined conditions. ≪ RTI ID = 0.0 > 15. < / RTI >
Description
The present invention relates to a stabilized rice bran containing a stabilized rice bran and a method for preparing the same, and more particularly, to a method for preparing a stabilized rice bran using a stabilized rice bran, And more particularly, to a pizza dough and a manufacturing method thereof.
Pizza is a type of western food, which is made by mixing dough made by mixing wheat flour, yeast, baking improver, and other ingredients. After making pizza dough, it is laid out in a circle and various ingredients such as sauce, cheese, It is a food made by baking in an oven or an oven.
Recently, it has been widely used as a food substitute as a food which can be easily eaten together with changes in diet. However, the existing pizza contains a large amount of flour, cheese, and meat, which can cause various adult diseases due to high fat and high calorie.
In particular, flour, which is the main component of pizza dough, contains a large amount of gluten, which makes it possible to make a soft texture by making the dough sticky or swollen, but it is one of the difficult digestible proteins, , And may cause abdominal swelling. Recently, gluten-free "gluten-free" products with gluten-free products have been released since the problem with gluten became an issue in recent years.
In line with this trend, a need has arisen for a new pizza dough that reduces gluten content and contains a large amount of nutrients and functional ingredients.
SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a pizza dough containing stabilized rice bran, which can provide nutrients necessary for physical activity without deteriorating consumers' And a manufacturing method thereof.
The technical objects of the present invention are not limited to the above-mentioned technical problems, and other technical subjects not mentioned can be clearly understood by those skilled in the art from the following description.
In order to accomplish the above object, a stabilized rice bran-containing pizza dough producing method according to an embodiment of the present invention is a method for manufacturing a stabilized rice bran containing dough rice, rice flour, a predetermined additive and a brown rice, Preparing a mixture by mixing the separated rice bran with dried rice bran, and cooling the separated rice bran by dry heat and cooling the mixture to prepare stabilized rice bran which suppresses lipase activity, and adding purified water to the mixture in an amount of 50 to 60 wt% Kneading the mixture, and aging the kneaded mixture under predetermined conditions.
According to an embodiment of the present invention, the step of preparing the mixture may include the step of mixing the flour in an amount of 62 to 64 wt% of the total weight of the mixture, the rice flour in an amount of 15 to 19 wt% The content of the stabilized rice bran may be 4 to 12% by weight of the total weight of the mixture.
According to an embodiment of the present invention, the predetermined additive may include at least one of a flavor, a defatted powder, yeast, edible oil, white sugar, and vanilla flavor.
According to an embodiment of the present invention, the content of the refined salt is 0.9-1.1 wt% of the total weight of the mixture, the content of the skim milk is 1.5-1.9 wt% of the total weight of the mixture, And the vanilla flavor content is in the range of 1.1 to 3.9 wt% of the total weight of the mixture, 3.5 to 4.2 wt% of the total weight of the mixture, 2.2 to 2.6 wt% 1.4% by weight.
According to one embodiment of the present invention, the step of allowing the mixture to set at a predetermined condition may include aging the kneaded mixture at 0 to 10 ° C for 24 to 28 hours.
According to an embodiment of the present invention, the kneaded mixture aged under the predetermined conditions may further be formed into a pizza dough.
A stabilized rice bran-containing pizza dough according to another embodiment of the present invention can be produced by one of the methods described above.
According to still another embodiment of the present invention, the stabilized rice bran containing delectable rice bran is prepared by separating rice bran, rice bran, predetermined additive and brown rice produced in the process of corn bran as a vibrating body into rice bran and rice bran, Wherein the content of the rice flour is in the range of 23.4 to 30.7 parts by weight based on 100 parts by weight of the wheat flour and the stabilized rice bran content is in the range of 6.2 parts by weight or more and 19.4 parts by weight or less based on 100 parts by weight of the flour.
According to one embodiment of the present invention, the predetermined additive may contain stabilized rice bran containing at least one of a refined salt, skim milk powder, yeast, edible oil, white sugar, and vanilla flavor.
According to one embodiment of the present invention, the refined salt is contained in an amount of 1.4 to 1.8 parts by weight based on 100 parts by weight of the flour, the content of the skimmed milk is 2.3 parts by weight or more per 100 parts by weight of the flour 3.1 parts by weight or less, and the content of the yeast is 5.4 parts by weight or more and 6.8 parts by weight or less based on 100 parts by weight of the flour, the content of the edible oil is 3.4 parts by weight or more and 4.2 parts by weight And the content of the white sugar is in the range of 3.5 to 4.6 parts by weight based on 100 parts by weight of the wheat flour and the content of vanilla flour is 1.7 to 2.3 parts by weight based on 100 parts by weight of the wheat flour .
The stabilized rice bran containing the stabilized rice bran according to one embodiment of the present invention and the method for producing the same can achieve the effect of reducing the gluten content of the wheat flour and providing the excellent pizza dough with nutritious and unspecific quantities .
In addition, it is possible to effectively use rice bran with an annual production amount of about 500 thousand tons and 70% or more of which is treated with feed, fertilizer or agricultural waste.
1 is a flow chart for explaining a method of producing a stabilized rice bran-containing pizza dough according to an embodiment of the present invention.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout the specification.
Unless defined otherwise, all terms (including technical and scientific terms) used herein may be used in a sense commonly understood by one of ordinary skill in the art to which this invention belongs. Also, commonly used predefined terms are not ideally or excessively interpreted unless explicitly defined otherwise.
Also, the singular forms herein may include plural forms unless specifically stated in the text. It is noted that the terms "comprises" and / or "comprising" used in the specification are intended to be inclusive in a manner similar to the components, steps, operations, and / Or additions.
The pizza dough according to an embodiment of the present invention includes flour, rice flour, stabilized rice bran, and predetermined additives. Hereinafter, the mixture means a mixture of wheat flour, rice flour, stabilized rice bran, and predetermined additives at a predetermined ratio.
flour
Wheat flour is the main component of the pizza dough, and can be, for example, a strong component. Gluten contained in wheat flour is a basic ingredient for processing and cooking flour. It absorbs water evenly and is suitable for making dough using dough premix mixture. In some embodiments, the wheat flour may comprise from 62% to 64% by weight of the total mixture weight.
The pizza dough according to an embodiment of the present invention can reduce the amount of flour as compared with a conventional pizza dough, so that it is possible to produce a dough which can reduce the gluten but maintain the natural texture.
Rice flour
The rice flour can be produced by milling rice flour, which has been prepared in a predetermined batch, several times with water for drinking water, soaking for several hours at a predetermined temperature, followed by dehydration and drying to be pulverized. Thereafter, the ground white rice can be lowered with a 120 mesh graduated sieve to produce rice flour.
The rice flour according to one embodiment of the present invention may comprise 15 to 19% by weight of the total weight of the mixture.
Stabilized rice bran
Stabilized rice bran means that rice husk was separated from rice bran, which is a byproduct produced during the process of converting brown rice into white rice, followed by heat treatment. Rice bran contains by-products such as rice bran, rice gruel and rice.
Broken Rice means that rice crumbs, unusual grains at the time of ripening or incomplete ripening are broken or scratched, and can be easily separated through the air separator because of its heavy weight.
Remove the rice husk and rice bran. Rice grain and rice bran are different in particle size, and can be easily separated when using a vibrating body. According to one embodiment of the present invention, it is possible to use a vibrating body of 30 to 40 mesh according to the size of the rice grain.
In order to use the separated rice bran, the rice bran should be stabilized in order to increase its efficiency.
For example, when rice bran is exposed to air, the lipid contained in rice bran and lipase are hydrolyzed due to autooxidation, so that it may be unsuitable for use as a food material.
Therefore, in order to prevent activation of the lipase contained in the rice bran, it must be heated or dried to remove the internal moisture, which is called " stabilization process ".
The stabilized rice bran according to one embodiment of the present invention can be manufactured through the following steps.
In rice bran, most of them are hydrolyzed by an enzyme called Lipase. In order to deactivate the lipase, it is required to undergo heat-treatment stabilization under suitable heating conditions and accordingly suitable temperature and treatment time. During such heat-treatment stabilization, conditions in which the efficiency of functional ingredients such as starch, protein, and dietary fiber, which are the main components contained in rice bran, do not deteriorate are important.
The moisture content of the rice bran should not be so high as to cause substantial starch luxation and thermal denaturation of the protein or excessive post-stabilization post-drying.
The fractionated rice bran having a moisture content of 12 to 14% by weight is subjected to a heat treatment at 110 to 130 ° C for 5 to 20 minutes, followed by cooling to stabilize it, more preferably to heat treatment at 120 ° C for 10 minutes .
In particular, rice bran contains proteins, minerals, dietary fiber starch, and functional substances, which are useful components of the human body. In order to minimize the damage, one of the oven, hot air, and heat treatment in the tunnel room is applied in a closed space It is best to do it.
In addition, the thickness of the rice bran is preferably 1 cm or less in order to uniformly transfer heat to the inside of the rice bran during the heat treatment.
The thus formed stabilized rice bran contains some lipids, soluble dietary fiber, soluble protein, phytochemical, coloring matter, insoluble dietary fiber, insoluble protein, starch and the like, and thus shows high suitability as a functional food material.
According to one embodiment of the present invention, the stabilized rice bran may be contained in an amount of 4 to 12 wt% of the total weight of the mixture.
A predetermined additive
Certain additives refer to various excipients that are mixed into the pizza dough to provide flavor, fragrance, and nutrients.
Examples of the excipient according to an embodiment of the present invention include refined salt, skim milk powder, yeast, edible oil, white sugar, vanilla flavor, and the like. However, the type of the additive added to the pizza dough is not limited to this, and other additive materials may be further included.
According to one embodiment of the present invention, the refined salt is 0.9-1.1 wt% of the total weight of the mixture, the skim milk powder is 1.5-1.9 wt% of the total weight of the mixture, the yeast is 3.5-4.2 wt% of the total weight of the mixture, 2.2 to 2.6% by weight of the white sugar, 2.3 to 2.8% by weight of the total mixture weight, vanilla flavor, 1.1 to 1.4% by weight of the total mixture weight can be mixed into the pizza dough.
Hereinafter, a method of manufacturing a pizza dough according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.
1 is a flowchart illustrating a method of manufacturing a pizza dough by adding stabilized rice bran according to an embodiment of the present invention.
First, wheat flour, rice flour, stabilized rice bran, and predetermined additives are uniformly mixed (S110). Specifically, in the total weight of the mixture, 62 to 64 wt% of wheat flour, 15 to 19 wt% of rice flour, 4 to 12 wt% of stabilized rice bran, 0.9 to 1.1 wt% of refined salt, 1.5 to 1.9 wt% 2.2 to 2.6% by weight of edible oil, 2.3 to 2.8% by weight of white sugar, and 1.1 to 1.4% by weight of vanilla flavor.
The stabilized rice bran according to another embodiment of the present invention is characterized in that the rice flour is 23.4 parts by weight or more and 30.7 parts by weight or less based on 100 parts by weight of wheat flour and the stabilized rice bran is 6.2 parts by weight or more and 19.4 parts by weight or less, 1.4 parts by weight or more and 1.8 parts by weight or less, skim milk powder is 2.3 parts by weight or more and 3.1 parts by weight or less, yeast is 5.4 parts by weight or more and 6.8 parts by weight or less, edible products are 3.4 parts by weight or more and 4.2 parts by weight or less, And vanilla flavor may be mixed in an amount of not less than 1.7 parts by weight and not more than 2.3 parts by weight.
Thereafter, purified water having a weight of 50 to 60% by weight of the total weight of the mixture is added, and the mixture is kneaded (S120). When the kneading is completed, the kneaded mixture is aged under predetermined conditions (S130). The aging condition according to an embodiment of the present invention may be aging at a temperature between 0 ° C and 10 ° C for 24-48 hours. However, the aging condition is not limited thereto, and the formed pizza dough may be aged under different conditions.
After aging the kneaded mixture under the above-described conditions, the mixture is formed into a pizza dough (S140).
On the other hand, in the above-described embodiments, the kneaded mixture is aged and formed into a pizza dough. However, the kneaded mixture may be formed into a pizza dough and then aged under predetermined conditions.
Hereinafter, the comparison result of the nutritional components contained in each pizza dough will be described for each weight percentage of the ingredients contained in the pizza dough.
As shown in Table 1, it can be seen that the proportion of proteins and dietary fibers that are beneficial to the human body is higher when the predetermined stabilized rice bran is contained compared to the case where the pizza dough is produced only by the flour and the rice flour.
That is, the protein content of protein dough was 10.95 ± 0.22 d% and the content of dietary fiber was 2.29 ± 0.01 f %, while the content of stabilized rice bran was 4%, 8% with the increase of 12% to 11.25 ± 0.17 c%, 11.78 ± 0.06 b%, 11.91 ± 0.06 ab% it can be seen that increases in sequence.
The content of dietary fiber was increased to 4.04 ± 0.02 e %, 5.85 ± 0.05 b %, and 7.72 ± 0.04 a %, respectively, as the content of stabilized rice bran increased to 4%, 8% and 12%.
In Table 2, a plurality of subjects were asked to sample pizza dough that did not contain stabilized rice bran, pizza dough containing a predetermined proportion of stabilized rice bran, and stabilized rice bran containing a predetermined amount of rice dough containing a predetermined ratio After that, the subjects were given scores for each item.
Specifically, each of the subjects was given a score of 1 to 10 on appearance, quality, taste, texture, and overall quality, and the average value of the scores was calculated.
quality
quality
quality
quality
quality
As shown in Table 1 and Table 2, as the content of stabilized rice bran increased, the nutritional aspect was superior, but the quality of the appearance, smell, taste, texture, etc. felt by the consumers was deteriorated.
Therefore, it would be desirable to produce the pizza dough with varying amounts of stabilized rice bran to suit the purpose of the product.
It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed methods should be considered from an illustrative point of view, not from a restrictive point of view. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.
Claims (10)
Adding the purified water to the mixture in an amount of 50 to 60% by weight of the total weight of the mixture, and kneading the mixture; And
And aging the kneaded mixture under a predetermined condition. ≪ RTI ID = 0.0 > 11. < / RTI >
The step of preparing the mixture comprises:
The content of the flour is 62 to 64% by weight of the total weight of the mixture;
The content of the rice flour is 15 to 19% by weight of the total weight of the mixture;
Wherein the stabilized rice bran is mixed so that the content of the stabilized rice bran is 4 to 12 wt% of the total weight of the mixture.
The above-
Wherein the stabilized rice bran comprises at least one of a flavor, refined salt, skim milk powder, yeast, edible oil, white sugar, vanilla flavor.
The content of the refined salt is 0.9-1.1 wt% of the total weight of the mixture;
The content of the skim milk is 1.5 to 1.9 wt% of the total weight of the mixture;
The content of yeast is 3.5 to 4.2 wt% of the total weight of the mixture;
The edible oil content is 2.2 to 2.6 wt% of the total weight of the mixture;
The content of the white sugar is 2.3 to 2.8 wt% of the total weight of the mixture;
Wherein the vanilla flavor content is in the range of 1.1 to 1.4 wt% of the total weight of the mixture.
The step of aging the mixture under predetermined conditions comprises:
And aging the kneaded mixture at 0 to 10 DEG C for 24 to 28 hours.
Further comprising shaping the kneaded mixture aged under the predetermined conditions into a pizza dough.
The content of the rice flour is 23.4 parts by weight or more and 30.7 parts by weight or less based on 100 parts by weight of the flour,
Wherein the stabilized rice bran content is from 6.2 to 19.4 parts by weight based on 100 parts by weight of the wheat flour.
The above-
Pizza dough containing stabilized rice bran containing at least one of a refined salt, skim milk powder, yeast, edible oil, white sugar, vanilla flavor.
The content of the refined salt is in the range of 1.4 to 1.8 parts by weight based on 100 parts by weight of the flour,
The content of the skim milk powder is not less than 2.3 parts by weight and not more than 3.1 parts by weight based on 100 parts by weight of the flour,
The content of the yeast is 5.4 parts by weight or more and 6.8 parts by weight or less based on 100 parts by weight of the flour,
The cooking oil is contained in an amount of 3.4 to 4.2 parts by weight based on 100 parts by weight of the flour,
The white sugar content is in the range of 3.5 to 4.6 parts by weight based on 100 parts by weight of the flour,
Wherein the vanilla flavor content is in the range of 1.7 to 2.3 parts by weight based on 100 parts by weight of the wheat flour containing stabilized rice bran.
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| KR1020160013872A KR20170092780A (en) | 2016-02-04 | 2016-02-04 | Pizza dough containing stabilized rice bran and the manufacturing method thereof |
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| KR1020160013872A KR20170092780A (en) | 2016-02-04 | 2016-02-04 | Pizza dough containing stabilized rice bran and the manufacturing method thereof |
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| KR20170092780A true KR20170092780A (en) | 2017-08-14 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102005239B1 (en) | 2018-09-18 | 2019-09-18 | 한국미강연합유통 주식회사 | Drying method for grain stabilization and drying device for the method |
-
2016
- 2016-02-04 KR KR1020160013872A patent/KR20170092780A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102005239B1 (en) | 2018-09-18 | 2019-09-18 | 한국미강연합유통 주식회사 | Drying method for grain stabilization and drying device for the method |
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