KR20100095907A - Method for manufacturing rice pizza - Google Patents
Method for manufacturing rice pizza Download PDFInfo
- Publication number
- KR20100095907A KR20100095907A KR1020090014953A KR20090014953A KR20100095907A KR 20100095907 A KR20100095907 A KR 20100095907A KR 1020090014953 A KR1020090014953 A KR 1020090014953A KR 20090014953 A KR20090014953 A KR 20090014953A KR 20100095907 A KR20100095907 A KR 20100095907A
- Authority
- KR
- South Korea
- Prior art keywords
- dough
- parts
- weight
- rice
- pizza
- Prior art date
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
- 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
- A21D13/40—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
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
-
- 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
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
본 발명은 쌀로 이루어진 반죽물을 통해 피자를 제조하는 쌀 피자 제조방법에 관한 것으로, 보다 상세하게는 쌀 특유의 쫄깃하고 바닥한 식감을 가지면서 통상의 밀가루 반죽물로 만들어진 피자와 같이 부드러운 식감과 충분히 부풀어 오른 볼륨 및 망상구조를 가질 수 있는 쌀 피자 제조방법에 관한 것이다.The present invention relates to a rice pizza manufacturing method for producing a pizza through a dough made of rice, and more particularly, with a soft texture and sufficient texture, such as a pizza made of a conventional dough, while having a chewy and bottomed texture unique to rice. It relates to a rice pizza manufacturing method that can have a swollen volume and network structure.
현재 국내의 쌀 생산량은 영농기술의 발달로 지속적으로 증대되고 있고, 쌀 수입도 계속 증가되고 있다. 이에 따라 쌀의 재고는 해마다 증가되고 있으나, 쌀 소비는 바쁜 현대인의 일상과 식생활의 서구화 및 핵가족화 등으로 인하여 계속 줄어들고 있는 실정이다.Currently, domestic rice production continues to increase with the development of agricultural technology, and rice imports continue to increase. Accordingly, the stock of rice is increasing year by year, but the consumption of rice continues to decrease due to the busy daily life and westernization of dietary life and nuclear family.
이에 따라 정부에서는 쌀 소비를 촉진하기 위하여 식음료 산업에 쌀 소비를 장려 및 권장하고 있으나, 쌀이 갖는 고유의 특성으로 인하여 빵, 음료 등 극히 일부 제품에만 제한적으로 소비되고 있다.Accordingly, the government encourages and encourages rice consumption in the food and beverage industry to promote rice consumption. However, due to the inherent characteristics of rice, only a limited number of products such as bread and beverages are consumed.
일 예로 제빵 업계의 경우에는 쌀을 이용한 제품이 꾸준히 연구되고 제품도 속속 출시되고 있으나, 피자나 햄버거와 같이 외식업종이나 인스턴트 제품의 경우 에는 아직까지 활발한 연구가 이루어지고 있지 못하고 있다.For example, in the baking industry, products using rice have been steadily researched and products have been released one after another. However, active research has not been conducted in the case of restaurants or instant products such as pizza and hamburgers.
일반적으로 쌀은 밀과는 달리 반죽 및 발효 과정에서 글루텐(Gluten)이 생성되지 않으므로 망상구조가 형성되지 않는 특성이 있다. 따라서 쌀을 이용하여 피자의 도우 등과 같은 반죽물을 만들 경우에 볼륨이 적고 딱딱하며 텁텁한 식감을 갖게 되므로 그 수요를 증대시킬 수 없다.In general, unlike wheat, gluten (Gluten) is not produced during the kneading and fermentation process, so that the network structure is not formed. Therefore, when making dough such as dough of pizza using rice, the volume is small, hard, and thick texture can not increase the demand.
따라서 이를 해결하기 위하여 밀가루에 일정비율의 쌀을 단순히 혼합할 경우, 쌀로만 만들어진 반죽물에 비하여 개선된 볼륨과 식감을 기대할 수 있다. 그러나 소비자에게 차별화된 식감을 제공할 수 없고, 쌀 소비를 크게 증대시킬 수 없으며, 특히 밀가루 단백질을 소화시키지 못하는 소아지방변증(Celiac)환자는 이용하지 못하는 치명적인 단점을 그대로 지니게 되는 문제점이 발생되었다.Therefore, in order to solve this problem, simply mixing rice with a certain ratio in flour, it can be expected to improve the volume and texture compared to the dough made only of rice. However, there is a problem that can not provide a differentiated texture to consumers, can not significantly increase the consumption of rice, particularly fatal disadvantage that is not available to Celiac patients who can not digest flour protein.
본 발명은 전술한 바와 같은 종래의 제반 문제점을 해결하기 위하여 안출된 것으로, 본 발명의 목적은 쌀을 이용한 도우를 통해 피자를 제조하더라도 밀가루로 만들어진 피자와 같이 부드러운 식감을 제공하면서 쌀 고유의 풍미로 인해 보다 차별화된 식감을 제공할 수 있는 쌀 피자 제조방법을 제공하는데 있다.The present invention has been made to solve the conventional problems as described above, the object of the present invention is to provide a smooth texture, such as pizza made of flour, even if the pizza is prepared through the dough using rice as a unique flavor of rice Due to providing a rice pizza manufacturing method that can provide a more differentiated texture.
이와 같은 본 발명의 목적은 쌀 곡분, 전분, 잔탄검, 설탕, 소금, 이스트, 발효액, malt syrup, 버터, 올리브유, 물을 믹싱하여 반죽물을 조성하는 반죽물 조성단계와; 반죽물 조성단계를 통해 조성된 반죽물을 10~50℃에서 20~100분 동안 발효시키는 발효단계와; 발효된 반죽물을 도우 형상으로 성형한 후 굽는 1차 베이킹단계와; 1차 베이킹단계를 통해 구워진 도우에 토핑하는 토핑단계와; 토핑된 도우를 굽는 2차 베이킹단계를 포함하는 쌀 피자 제조방법을 통해 달성할 수 있다.The object of the present invention is a dough composition step of forming a dough by mixing rice flour, starch, xanthan gum, sugar, salt, yeast, fermentation broth, malt syrup, butter, olive oil, water; A fermentation step of fermenting the dough prepared through the dough composition step for 10 to 50 ° C. for 20 to 100 minutes; Forming a fermented dough into dough and baking the first baking step; A topping step of topping the dough baked through the first baking step; It can be achieved through a rice pizza manufacturing method comprising a second baking step of baking the topping dough.
피자 빵 제조과정에서 밀을 사용하지 않고 쌀을 사용하므로 밀가루 단백질을 소화시키지 못하는 소아지방변증환자도 안심하고 소비할 수 있는 매우 유용한 효과가 있다.In the pizza bread manufacturing process, rice is used instead of wheat, so celiac disease patients who can't digest wheat protein can be consumed with confidence.
또한 본 발명은 전분과 잔탄검 등의 사용으로 인해 풍부한 망상구조를 가지 므로 풍부한 볼륨과 부드러운 식감을 가지면서 쌀 특유의 쫄깃한 식감을 연출할 수 있는 매우 유용한 효과가 있다.In addition, since the present invention has a rich network structure due to the use of starch and xanthan gum, there is a very useful effect that can produce a chewy texture unique to rice while having a rich volume and a soft texture.
그리고 본 발명은 주종의 사용과 믹싱과정을 통해 풍부하면서도 고른 망상구조를 가지도록 하므로 보다 부드러운 식감을 실현할 수 있는 유용한 효과도 있다.In addition, since the present invention has a rich and even network structure through the use and mixing process of the master, there is also a useful effect that can realize a smoother texture.
이하 본 발명의 쌀 피자 제조방법에 대한 일 실시예를 첨부된 도면을 참조하여 상세하게 설명하면 다음과 같다.Hereinafter, described in detail with reference to the accompanying drawings an embodiment of a rice pizza manufacturing method of the present invention.
도 1에서 도시한 바와 같이 본 발명의 쌀 피자 제조방법은 크게 반죽물 조성단계, 발효단계, 1차 베이킹단계, 토핑단계, 2차 베이킹단계로 이루어진다.As shown in Figure 1, the rice pizza production method of the present invention comprises a dough composition step, fermentation step, the first baking step, the topping step, the second baking step.
먼저 반죽물 조성단계는 피자의 도우를 위한 반죽물을 만들기 위한 단계로서, 쌀 곡분, 전분, 잔탄검, 설탕, 소금, 이스트, 발효액, 말트시럽(malt syrup), 버터, 올리브유, 물을 믹싱하여 제조하는 것으로, 본 발명에서는 그 일 예로 쌀 곡분 100 중량부, 전분 30~40 중량부, 잔탄검 0.5~1.5 중량부, 설탕 1~5 중량부, 소금 1~3 중량부, 이스트 1~3 중량부, 발효액 20~50 중량부, 말트시럽 0.1~1 중량부, 버터 1~5 중량부, 올리브유 1~2 중량부, 물 110~120 중량부로 설정하여 믹싱하였다.First, the dough composition step is to make dough for dough of pizza, by mixing rice flour, starch, xanthan gum, sugar, salt, yeast, fermentation broth, malt syrup, butter, olive oil and water In the present invention, in the present invention, for example, 100 parts by weight of rice flour, 30 to 40 parts by weight of starch, 0.5 to 1.5 parts by weight of xanthan gum, 1 to 5 parts by weight of sugar, 1 to 3 parts by weight of salt, 1 to 3 parts by weight of yeast Part, 20 to 50 parts by weight of fermentation broth, 0.1 to 1 parts by weight of malt syrup, 1 to 5 parts by weight of butter, 1 to 2 parts by weight of olive oil, and 110 to 120 parts by weight of water were mixed.
여기서 전분과 잔탄검은 쌀가루 입자를 코팅하는 필름역할을 하므로 쌀가루 입자가 서로 밀착력이 떨어지게 되며, 이로 인하여 밀 빵의 글루텐과 같이 망상구조를 용이하게 발생시키고, 특히 전분은 수분 보유력을 높이는 역할을 한다.Here, starch and xanthan gum act as a film coating the rice flour particles, so that the rice flour particles are in close contact with each other, thereby easily generating a network structure such as gluten of wheat bread, and in particular, starch plays a role of increasing water retention.
또한 설탕은 정백당을 사용하는 것이 바람직하나, 정백당 이외에 중백당이나 삼온당을 사용하는 것도 가능하다. 그리고 발효액은 쌀 가루가 첨가된 주종을 발효시킨 발효액을 사용하는 것이 바람직한데 그 이유는 효소작용을 통해 빵의 식감을 부드럽게 하고, 기공을 작고 균일하게 생성시킬 수 있기 때문이다.In addition, it is preferable to use white sugar, but it is also possible to use white sugar or trion sugar in addition to white sugar. In addition, the fermentation broth is preferably used fermentation broth fermenting the main species added with rice flour because the enzyme can soften the texture of the bread, and can produce pores small and uniform.
믹싱은 포밍(Forming)을 통해 혼합물에 공기를 포집시키기 위한 과정으로 3~10분 동안 130~200rpm/min의 회전속도로 진행하는 것이 바람직한데, 그 이유는 설정된 시간보다 믹싱 시간을 줄일 경우 충분한 포밍이 이루어지지 못하기 때문이고, 설정된 시간을 초과하는 경우에는 조직구조가 깨져 포집된 공기가 대기 중으로 배출되기 때문이다.Mixing is a process for trapping air in the mixture through forming, and it is preferable to proceed at a rotational speed of 130 to 200 rpm / min for 3 to 10 minutes, because if the mixing time is shorter than the set time, sufficient foaming is performed. This is because this is not done, and if the set time is exceeded, the tissue structure is broken and the collected air is discharged to the atmosphere.
발효단계는 반죽물 조성단계를 통해 조성된 반죽물을 발효시키는 단계로서, 본 발명에서는 그 일 예로 10~50℃의 온도에서 20~100분 동안 발효되도록 하여 효모의 번식이 적정하게 이루어질 수 있도록 하였다.The fermentation step is a step of fermenting the dough prepared through the dough composition step, in the present invention, for example, the fermentation for 20 to 100 minutes at a temperature of 10 ~ 50 ℃ to make the breeding of the yeast appropriately. .
여기서 설정된 발효온도와 발효시간을 설정한 이유는 그 조건 이하에서 발효가 이루어지는 경우 충분한 망상구조가 생성되지 않으므로 떡과 같은 조직구조를 갖기 때문이고, 발효조건을 초과하는 경우에는 기공이 과도하게 확장되어 상품성이 떨어지기 때문이다.The reason for setting the fermentation temperature and fermentation time set here is that when the fermentation is carried out under the conditions, sufficient network structure is not generated, so that it has a tissue structure like rice cake. This is because the merchandise falls.
1차 베이킹(Baking) 단계는 발효단계를 통해 발효된 반죽물을 일정크기로 떼어내어 도우로 성형한 후 오븐 등에서 굽는 단계로서, 본 발명에서는 그 일 예로 도우의 표면에 물을 분사한 후, 도우의 두께를 고려하여 230~290℃의 온도에서 30~90분 동안 굽도록 하였다.First baking (Baking) step is a step of removing the dough fermented through a fermentation step to a certain size and molding into a dough and baking in an oven, in the present invention, for example, after spraying water on the surface of the dough, the dough In consideration of the thickness of the baking was carried out for 30 to 90 minutes at a temperature of 230 ~ 290 ℃.
여기서 반죽물 표면에 물을 분사하는 이유는 베이킹 과정에서 도우에 크랙(Crack)이 발생되는 것을 보다 확실하게 방지하기 위함이다.The reason why water is sprayed on the surface of the dough is to more surely prevent the crack (cracks) in the dough during the baking process.
토핑단계는 1차 베이킹 단계롤 통해 초벌 구워진 빵을 토핑하는 단계로서, 본 발명에서는 그 일 예로 마늘버터 5~10 중량부, 피자소스 20~50 중량부, 모짜렐라 치즈 50~80 중량부, 야채 다이스 25~30 중량부, 블랙올리브 3~5 중량부, 파인애플 다이스 2~5 중량부를 구워진 빵 위에 부가하였다.The topping step is a step of topping the first baked bread through the first baking step roll, in the present invention, for example, 5 to 10 parts by weight of garlic butter, 20 to 50 parts by weight of pizza sauce, 50 to 80 parts by weight of mozzarella cheese, vegetable dice 25-30 weight part, 3-5 weight part of black olives, and 2-5 weight part of pineapple dice were added on the baked bread.
여기서 야채 다이스는 화려한 외관과 신선한 식감을 얻을 수 있도록 녹색피망, 적색피망, 햄 다이스로 구성하는 것이 바람직하다.Here, the vegetable dice are preferably composed of green bell peppers, red bell peppers, and ham dice to obtain a colorful appearance and fresh texture.
2차 베이킹 단계는 토핑단계를 통해 토핑이 완료된 빵을 오븐 등에서 재차 굽는 단계로서, 본 발명에서는 그 일 예로 도우의 두께와 토핑의 양 그리고 부드럽거나 바삭한 식감을 고려하여 230~290℃의 온도에서 30~90분 동안 굽도록 하였다.The second baking step is to bake the topping-completed bread again in an oven or the like, in the present invention, for example, in consideration of the thickness of the dough, the amount of the topping, and the soft or crispy texture, the second baking step is performed at a temperature of 230 to 290 ° C. Bake for ˜ 90 minutes.
이와 같이 본 발명의 쌀 피자 제조방법은 밀을 사용하지 않고 쌀을 이용하여 피자의 빵 부분을 제조하므로 밀가루 단백질을 소화시키지 못하는 소아지방변증환자도 안심하고 소비할 수 있다.As described above, the rice pizza manufacturing method of the present invention manufactures the bread portion of the pizza using rice without using wheat, so that pediatric adiposity patients who cannot digest wheat flour protein can be safely consumed.
또한 본 발명은 기존에 밀가루로 만들어진 피자와 같이 풍부한 망상구조를 가지므로 속의 볼륨은 풍부하고 부드러운 식감을 가지며, 겉은 바삭한 식감을 가지게 된다. 특히 쌀 특유의 쫄깃한 식감과 풍미로 인하여 보다 차별화된 제품을 창출할 수 있다.In addition, the present invention has a rich network structure, such as a pizza made of flour, so that the volume of the inside has a rich and soft texture, the outside has a crispy texture. In particular, the chewy texture and flavor unique to rice can create a more differentiated product.
더욱이 본 발명은 밀을 사용하지 않고 쌀을 사용하여 반죽물을 제조하므로 쌀 소비를 촉진시켜 쌀의 산업적 이용 가능성을 확대시키게 된다.Moreover, the present invention is to use the rice without using the wheat to prepare the dough to promote the consumption of rice to expand the industrial availability of rice.
위의 표 1은 MHK사의 TAXT plus 모델장비를 사용하여 종래의 밀 피자와 본 발명의 쌀 피자의 빵을 texture analyzer로 분석한 결과이다.Table 1 above is a result of analyzing the bread of the conventional wheat pizza and the rice pizza of the present invention using a TAXT plus model equipment of MHK company with a texture analyzer.
표시된 바와 같이 쌀 피자는 기존의 밀 피자에 비하여 쫄깃한 특성으로 인해 조금 더 딱딱한(Hardness) 것을 알 수 있고, 푹신함(Springness)에서도 수치가 높으므로 밀 피자에 비하여 보다 더 탄력성이 높음을 알 수 있다.As shown, the rice pizza is harder than the conventional wheat pizza due to its chewy characteristics (Hardness) can be seen a little harder (Springness), the higher the numerical value than the wheat pizza it can be seen that the more resilient than the wheat pizza.
또한 본 발명의 쌀 피자는 씹는감(Chewiness)에 있어서도 수치가 높으므로 쌀 특유의 쫄깃한 식감을 가지고 있음을 알 수 있다.In addition, the rice pizza of the present invention has a high value even in the chew (Chewiness), it can be seen that it has a chewy texture unique to rice.
위의 표 2는 종래의 밀 피자 빵과 본 발명의 쌀 피자 빵에 포함된 수분을 측정한 결과이다.Table 2 above is a result of measuring the moisture contained in the conventional wheat pizza bread and rice pizza bread of the present invention.
표시된 바와 같이 본 발명의 쌀 피자 빵은 수분 함유량이 높음을 알 수 있으며, 이를 통해 수분 보유력이 기존의 피자 빵에 비하여 높고 수분 증발도 적게 이루어지고 있음을 알 수 있다.As shown, the rice pizza bread of the present invention can be seen that the water content is high, through which the water retention capacity is higher than the conventional pizza bread, it can be seen that the moisture evaporation is made less.
따라서 종래의 밀 피자에 비하여 보다 촉촉한 식감을 가지고 있음을 알 수 있다.Therefore, it can be seen that it has a more moist texture than conventional wheat pizza.
한편, 이와 같은 본 발명의 실시 예는 바람직한 일예를 설명한 것에 불과한 것으로, 본 발명의 적용범위는 이와 같은 것에 한정되는 것은 아니며, 동일사상의 범주 내에서 적절하게 변경 가능한 것이다.On the other hand, this embodiment of the present invention is only to describe a preferred example, the scope of the present invention is not limited to such, and can be changed as appropriate within the scope of the same idea.
도 1은 본 발명에 따른 쌀 피자 제조방법을 나타낸 블록도,1 is a block diagram showing a rice pizza manufacturing method according to the present invention,
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090014953A KR20100095907A (en) | 2009-02-23 | 2009-02-23 | Method for manufacturing rice pizza |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090014953A KR20100095907A (en) | 2009-02-23 | 2009-02-23 | Method for manufacturing rice pizza |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20100095907A true KR20100095907A (en) | 2010-09-01 |
Family
ID=43003724
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090014953A KR20100095907A (en) | 2009-02-23 | 2009-02-23 | Method for manufacturing rice pizza |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20100095907A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101375608B1 (en) * | 2012-03-05 | 2014-03-18 | 송영광 | Manufacturing methods for ciabatta |
| KR20160016152A (en) * | 2014-08-04 | 2016-02-15 | 김봉수 | Stick bread and the manufacturing method |
| KR102047941B1 (en) * | 2019-04-03 | 2019-11-22 | 전해명 | A manufacturing process of rising frozen-pizza dough |
| KR102160165B1 (en) * | 2019-09-20 | 2020-09-25 | 박종현 | Pizza dough containing rice and its manufacturing method |
-
2009
- 2009-02-23 KR KR1020090014953A patent/KR20100095907A/en not_active Application Discontinuation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101375608B1 (en) * | 2012-03-05 | 2014-03-18 | 송영광 | Manufacturing methods for ciabatta |
| KR20160016152A (en) * | 2014-08-04 | 2016-02-15 | 김봉수 | Stick bread and the manufacturing method |
| KR102047941B1 (en) * | 2019-04-03 | 2019-11-22 | 전해명 | A manufacturing process of rising frozen-pizza dough |
| WO2020204604A1 (en) * | 2019-04-03 | 2020-10-08 | 전해명 | Method for manufacturing rising pizza dough |
| KR102160165B1 (en) * | 2019-09-20 | 2020-09-25 | 박종현 | Pizza dough containing rice and its manufacturing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101317283B1 (en) | Method for preparing bread | |
| CN104186603A (en) | Soft portable nutritious rice bread and production method thereof | |
| KR102544579B1 (en) | Dough for manufacturing peach bread, peach bread prepared therefrom, and method for manufacturing the same | |
| KR20170032557A (en) | Method of preparing wholemeal bread having cranberry and figs | |
| KR20100095907A (en) | Method for manufacturing rice pizza | |
| CN102669237A (en) | Fermented bean curd flaky pastry and manufacturing method thereof | |
| KR100942610B1 (en) | Manufacturing method of bread and bread produced by using the same method | |
| KR101113601B1 (en) | Bread manufacturing method bread which adds barley flour and rice flour | |
| KR101859396B1 (en) | Manufacture method for bread contained a blueberry | |
| JP3648403B2 (en) | Bread making agent and bread making method using the same | |
| KR101303127B1 (en) | Manufacturing method of croquette | |
| KR100451057B1 (en) | Glutinous barley bread, and the processing method | |
| CN104304981A (en) | Making method of shiitake mushroom and egg dried noodles | |
| CN108094973A (en) | A kind of anti-aging Rhizoma Dioscoreae esculentae mud and its preparation method and application | |
| CN110122525B (en) | Bread added with fresh potato pulp and making method thereof | |
| CN113767949A (en) | Research and development and application of flour product for keeping natural flavor | |
| CN101077085A (en) | Bread loading with ice-cream | |
| CN109588445A (en) | A kind of dietary fiber crisp short cakes with sesame and preparation method thereof | |
| CN104304372A (en) | Sticky rice mushroom bread and manufacturing method thereof | |
| KR20150066433A (en) | A Rice Tapioka Starch Bread Dough Manufacturing Method Using the Natural Tea Fermentation Species | |
| CN104839283B (en) | A kind of production method of fast food leavened pancake | |
| KR20140142438A (en) | Method for manufacturing rice pizza | |
| KR102559914B1 (en) | Dough for manufacturing blueberry bread, blueberry bread prepared therefrom, and method for manufacturing the same | |
| KR102597926B1 (en) | Cronuts that provide a crispy and soft texture and manufacturing methods thereof | |
| KR20140052672A (en) | Nurungji taste of pita bread manufacturing methods |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |