KR20240027300A - Pizza dough baking method using domestic rice flou - Google Patents
Pizza dough baking method using domestic rice flou Download PDFInfo
- Publication number
- KR20240027300A KR20240027300A KR1020220105344A KR20220105344A KR20240027300A KR 20240027300 A KR20240027300 A KR 20240027300A KR 1020220105344 A KR1020220105344 A KR 1020220105344A KR 20220105344 A KR20220105344 A KR 20220105344A KR 20240027300 A KR20240027300 A KR 20240027300A
- Authority
- KR
- South Korea
- Prior art keywords
- flou
- domestic rice
- pizza dough
- baking method
- dough baking
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 10
- 235000009566 rice Nutrition 0.000 title claims abstract description 10
- 235000013550 pizza Nutrition 0.000 title claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 title claims abstract 3
- 238000000034 method Methods 0.000 title description 3
- WFAULHLDTDDABL-UHFFFAOYSA-N Proxazole citrate Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O.C=1C=CC=CC=1C(CC)C1=NOC(CCN(CC)CC)=N1 WFAULHLDTDDABL-UHFFFAOYSA-N 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 108010068370 Glutens Proteins 0.000 abstract description 5
- 235000021312 gluten Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 7
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
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
- 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
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
글루텐이 포함되지 않은 국내산 쌀가루를 이용한 피자도우 제조Manufacturing pizza dough using domestic rice flour that does not contain gluten
Description
본 발명은 흔히 사용하는 밀가루 반죽으로 된 피자용 도우가 아닌 국내산 쌀가루를 활용한 제조 방법에 관한것이다. The present invention relates to a manufacturing method using domestic rice flour rather than the commonly used flour dough for pizza.
일반적으로 피자 도우에 사용되는 주 원료는 밀가루,소금,물 그리고 발효를 위한 이스트를 주 재료로 하고 피자 제품의 컨셉에 따라 기타 첨가물의 부재료를 혼합하여 굽게 된다.Generally, the main ingredients used in pizza dough are flour, salt, water, and yeast for fermentation, and other additives are mixed and baked depending on the concept of the pizza product.
상기 도우의 주원료로서 사용되는것은 일반적인 밀가루 이며, 밀가루 반죽시 생기는 고유의 특징인 글루텐이 발생며, 적정 온도에서 밀가루 반죽은 발효가 되며 이과정에서 탄산가스를 배출하게되어 부풀어진다.General wheat flour is used as the main raw material for the dough, and gluten, a unique characteristic formed when kneading the dough, is produced. At an appropriate temperature, the dough is fermented and carbon dioxide gas is emitted during this process, causing it to swell.
이렇게 발효된 밀가루 반죽을 각각의조리 방법에 따라 사용하게 된다.The fermented flour dough is used according to each cooking method.
최근 웰빙이슈와 함께 밀가루를 사용하지 않은 쌀가루를 이용한 제과제빵 관심이 이어지고 있으나 쌀에는 글루텐 성분을 포함하지 않아 발효과정을 거치치 않고 글루텐및 첨가물을 사용하여 제빵하고 있는 추세이다Recently, with the well-being issue, there has been a growing interest in baking using rice powder without using wheat flour. However, since rice does not contain gluten, there is a trend of baking using gluten and additives without going through a fermentation process.
본 말명이 해결하려는 과제는 쌀가루 함량을높은 피자도우를 제빵하는데 있다.The problem that this company is trying to solve is baking pizza dough with a high rice flour content.
상기의 목적을 달성하기 위해 글루텐 의 성분을포함한 기성제품을 활용하여 국내산 쌀가루를 적정 배합하여 물과혼합 기타 첨가물등을 배합한다In order to achieve the above purpose, ready-made products containing gluten are appropriately mixed with domestic rice flour, mixed with water, and other additives.
밀가루 를 사용한 제빵의 경우 연세가 있으신 분들의 경우 소화 장애를 일이 킬수 있을수도 있고 최근 다이어트 열풍으로 탄수화물을 기피하는 경우가 있어 주원료인 국내산 쌀로 활용할경우 위와 같은 문제를 어느정도 해결할수 있다In the case of baking using wheat flour, it may cause digestive problems in older people, and there are cases of people avoiding carbohydrates due to the recent diet craze, so using domestic rice as the main ingredient can solve the above problems to some extent.
연구전담부서를 설치하여 주원료인 국내산쌀가루와 보조 원료의 배합과 관련된 부분을 연구 데이터화 하여 제빵 결과물에 대해 모니터한다.A dedicated research department has been established to monitor the baking results by converting into research data on the mixing of domestic rice flour, the main ingredient, and auxiliary ingredients.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220105344A KR20240027300A (en) | 2022-08-23 | 2022-08-23 | Pizza dough baking method using domestic rice flou |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220105344A KR20240027300A (en) | 2022-08-23 | 2022-08-23 | Pizza dough baking method using domestic rice flou |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20240027300A true KR20240027300A (en) | 2024-03-04 |
Family
ID=90297966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020220105344A KR20240027300A (en) | 2022-08-23 | 2022-08-23 | Pizza dough baking method using domestic rice flou |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20240027300A (en) |
-
2022
- 2022-08-23 KR KR1020220105344A patent/KR20240027300A/en unknown
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