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KR-20260062906-A - Method for preparing pizza dough comprising mixed grains and pizza dough prepared thereby

KR20260062906AKR 20260062906 AKR20260062906 AKR 20260062906AKR-20260062906-A

Abstract

The present invention relates to a method for manufacturing pizza dough containing mixed grains and pizza dough manufactured thereby. In one aspect, the manufacturing method is characterized by precisely controlling the composition and content ratio of the mixed grains, the type of plant-derived milk, and the manufacturing conditions of the dough, thereby stably manufacturing pizza dough with excellent texture, along with the unique functionality, texture, and flavor of the mixed grains.

Inventors

  • 송동명
  • 정대윤

Assignees

  • 정대윤

Dates

Publication Date
20260507
Application Date
20260402
Priority Date
20250728

Claims (10)

  1. In a method for manufacturing pizza dough containing mixed grains, a) a step of preparing a first powder comprising hulled barley, rice barley, oats, wheat, sorghum, foxtail millet, sorghum, and sunflower seeds, and a second powder comprising chia seeds, flaxseeds, soybeans, Job's tears, and quinoa from the above mixed grains; b) a step of pre-hydrating the chia seeds, flaxseeds, and soybeans among the second powders in purified water for 5 to 10 minutes; c) a step of preparing a first dough by mixing the first powder, flour, refined salt, tapioca starch, and sugar, and then adding purified water and milk while stirring at a speed of 100 to 150 rpm for 5 to 10 minutes; d) a step of adding the chia seeds, flaxseeds, and soybeans pre-hydrated in step b) and the Job's tears and quinoa among the second powders to the first dough, and mixing at a speed of 100 to 150 rpm for 2 to 5 minutes; e) a step of preparing a second dough by sequentially adding soybean oil, dried yeast, a dough improver, yeast, and roasted black sesame seeds while stirring at a speed of 150 to 200 rpm for 5 to 15 minutes; f) a step of primary fermenting the above secondary dough at 30 to 35℃ for 40 to 80 minutes; g) A step of dividing the dough after primary fermentation and then intermediate fermenting it at 25 to 30℃ for 10 to 30 minutes; h) A method for manufacturing pizza dough containing mixed grains, comprising the step of forming the intermediately fermented dough into a round dough shape and then performing a second fermentation at 25 to 35°C for 10 to 30 minutes.
  2. A method for manufacturing pizza dough according to claim 1, further comprising the step of i) pre-baking the secondary fermented dough in an oven preheated to 200 to 220°C for 5 to 8 minutes.
  3. A method for manufacturing pizza dough according to claim 1, comprising 53 to 57 weight% of wheat flour, 28 to 37 weight% of purified water, 2 to 3 weight% of sugar, 1.5 to 3 weight% of soybean oil, 1 to 5 weight% of mixed grains, 1 to 3 weight% of milk, 1 to 2 weight% of tapioca starch, 0.5 to 1 weight% of refined salt, 0.3 to 1.2 weight% of yeast, 0.1 to 1 weight% of roasted black sesame seeds, 0.1 to 0.5 weight% of dried yeast, and 0.1 to 0.5 weight% of a dough improver.
  4. A method for manufacturing pizza dough according to claim 1, wherein the first powder and the second powder among the mixed grains are included in a weight ratio of 3.0~3.5 : 1.5~2.0.
  5. A method for manufacturing pizza dough according to claim 4, wherein the first powder contains 0.3 to 0.45 weight% of hulled barley, rice barley, oats, wheat, sorghum, millet, foxtail millet, and sunflower seeds, and the second powder contains 0.3 to 0.4 weight% of chia seeds, flax seeds, soybeans, Job's tears, and quinoa, respectively.
  6. A method for manufacturing pizza dough according to claim 1, wherein the first fermentation is performed at a relative humidity of 80 to 85% and the second fermentation is performed at a relative humidity of 85 to 90%.
  7. A method for preparing pizza dough according to claim 1, wherein the milk comprises plant-derived milk produced from almonds, soybeans, barley, or rice.
  8. A method for manufacturing pizza dough according to claim 1, wherein the flour and mixed grains are included in a weight ratio of 10 to 15:1.
  9. Pizza dough comprising mixed grains, characterized by being manufactured by the manufacturing method of any one of claims 1 to 8.
  10. A pizza characterized by being manufactured using the pizza dough of claim 9.

Description

Method for preparing pizza dough comprising mixed grains and pizza dough prepared thereby The present invention relates to a method for manufacturing pizza dough comprising mixed grains and pizza dough manufactured thereby. Recently, consumers' interest in food has expanded beyond mere palatability to include nutritional balance and functionality. Consequently, products made from grains containing large amounts of dietary fiber, protein, and minerals are gaining popularity over flour-based products that are primarily composed of refined carbohydrates, and there is an increasing demand for high-functional products made from various grains, even in baking products such as pizza dough. Meanwhile, when various grains are mixed and applied to dough, moisture absorption, texture, viscosity, and protein content vary depending on the type of grain, which can affect the uniformity and processing suitability of the dough. For instance, the inherent coarse texture of the grains or inhibition of gluten formation can lead to reduced elasticity, moldability, and expansion of the dough, resulting in issues such as a decline in the texture or appearance quality of the finished product. Therefore, there is a demand for technology capable of realizing excellent physical properties along with the inherent nutritional characteristics of the grains by precisely controlling the type of grain, mixing ratio, and processing conditions. While existing technologies have proposed dough-making techniques involving the addition of certain grain powders, they often failed to sufficiently consider physical properties such as moisture absorption, fermentation reactivity, and viscosity formation resulting from the combination of mixed grains. Furthermore, there were limitations, such as the uneven dispersion of heterogeneous grain characteristics within the dough or uneven pore formation during fermentation. Against this backdrop, the present invention is characterized by configuring grains suitable for structural formation, such as hulled barley, rice barley, oats, wheat, sorghum, millet, foxtail millet, and sunflower seeds, and grains that contribute to viscosity and moisture retention, such as chia seeds, flaxseeds, soybeans, Job's tears, and quinoa, and by precisely controlling the pre-hydration treatment, the mixing ratio between grains, the type of plant-derived milk, and the manufacturing conditions of the dough, thereby enabling the stable production of a pizza dough with excellent texture and the unique functionality of mixed grains. Figure 1 is a schematic diagram of a method for manufacturing pizza dough containing mixed grains according to one aspect. The following examples will be explained in more detail. However, these examples are for illustrative purposes only and the scope of the present invention is not limited to these examples. Example 1. Preparation of pizza dough containing mixed grains A pizza dough was prepared by preparing a dough containing 55.0 wt% wheat flour, 30.0 wt% purified water, 2.5 wt% sugar (refined sugar), 2.0 wt% soybean oil, 3.0 wt% mixed grains, 1.5 wt% milk, 1.5 wt% tapioca starch, 0.8 wt% refined salt, 0.7 wt% yeast, 0.5 wt% roasted black sesame seeds, 0.3 wt% dried yeast, and 0.2 wt% dough improver (Table 1). The mixed grains used at this time consisted of a first powder containing hulled barley, rice barley, oats, wheat, sorghum, foxtail millet, sorghum, and sunflower seeds, and a second powder containing Job's tears, flaxseed, chia seeds, quinoa, and soybeans, and the first powder and the second powder were included in the final dough or pizza dough in a weight ratio of 3.2:1.8. [Table 1] 1.1 Raw Material Mixing, Emulsification, and Kneading Steps First, the chia seeds, flax seeds, and soybeans among the second powders were pre-hydrated using purified water at room temperature for about 5 minutes. Next, the first powder containing wheat flour, hulled barley, rice barley, oats, wheat, sorghum, foxtail millet, and sunflower seeds, refined salt, tapioca starch, and sugar were added to a mixer, and then purified water and milk were gradually added while stirring at a medium speed of about 120 rpm for 5 minutes to prepare a first dough. The pre-hydrated chia seeds, flax seeds, soybeans, Job's tears, and quinoa powder were sequentially added to the prepared first dough, and the mixture was further mixed at a medium speed for 2 to 3 minutes to impart viscosity and a three-dimensional texture to the dough. Subsequently, soybean oil was slowly added to induce emulsification, and then dried yeast, a dough improver, yeast, and roasted black sesame seeds were sequentially added, followed by stirring at a medium-high speed of about 180 rpm for 10 minutes to prepare a smooth and viscoelastic second dough. 1.2 First fermentation stage The prepared dough was placed on a stainless steel tray and subjected to a first fermentation for about 60 minutes at a temperature of 32°C and a relative humidity of 85%. During