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KR-20260067140-A - Pizza dough and its preparation method

KR20260067140AKR 20260067140 AKR20260067140 AKR 20260067140AKR-20260067140-A

Abstract

A pizza dough and a method for manufacturing the same are provided. The method for manufacturing the pizza dough comprises the steps of preparing ingredients and mixing ingredients to prepare a first mixture, wherein the ingredients include flour, sugar, soybean oil, salt, and purified water.

Inventors

  • 이지훈

Assignees

  • 주식회사 제이에스비씨

Dates

Publication Date
20260512
Application Date
20241105

Claims (5)

  1. Steps for preparing materials; and The method includes the step of preparing a first mixture by mixing the above materials, The above materials are a method for manufacturing pizza dough comprising flour, sugar, soybean oil, salt, and purified water.
  2. In Article 1, The method further includes the steps of kneading the first mixture to prepare a second mixture and fermenting the second mixture. The above ingredients are a method for manufacturing pizza dough further comprising yeast, L-cysteine salt, a bread improver, and butter flavor.
  3. In Article 2, A method for preparing pizza dough, wherein the first mixture is mixed in a ratio of 9 to 11 parts by weight of sugar, 3 to 5 parts by weight of soybean oil, 2 to 3 parts by weight of salt, 1 to 2 parts by weight of yeast, 60 to 70 parts by weight of purified water, 1 to 2 parts by weight of bread improver, 0.06 to 0.1 parts by weight of butter flavor, and 0.02 to 0.04 parts by weight of L-cysteine salt, based on 100 parts by weight of wheat flour.
  4. In Paragraph 3, A method for manufacturing pizza dough comprising a step of fermenting a second mixture, the first fermentation step of covering the second mixture with a wet cloth and fermenting it at 40°C to 60°C for 1 to 2 hours, and a second fermentation step of placing the second mixture that has undergone the first fermentation step into a cypress wood mold and fermenting it at 45°C to 65°C for 3 to 5 hours.
  5. Pizza dough produced by the manufacturing method of any one of claims 1 to 4.

Description

Pizza dough and its preparation method The present invention relates to pizza dough and a method for manufacturing the same. Pizza is a type of Italian pie that is a popular food widely known worldwide as fast food, along with hamburgers, french fries, and chicken. This pizza is generally made by mixing flour, yeast, water, and various additives to make and ferment a pizza dough, spreading the pizza dough out, adding cheese, vegetables, bulgogi, sauce, or other ingredients, and then baking it in a frying pan or oven. Conventional pizza dough had limited flavor and struggled to satisfy the diverse tastes of consumers seeking new flavors. FIG. 1 is a manufacturing process diagram of pizza dough according to one embodiment. The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims. Specific embodiments will be described below with reference to the attached drawings. FIG. 1 is a manufacturing process diagram of pizza dough according to one embodiment. Referring to FIG. 1, a method for manufacturing pizza dough according to one embodiment may include the step of preparing ingredients (S10), the step of mixing ingredients to prepare a first mixture (S20), the step of kneading the first mixture to prepare a second mixture (S30), and the step of fermenting the second mixture to produce pizza dough (S40). In one embodiment, the step of preparing materials (S10) may be a step of preparing materials for manufacturing pizza dough. Here, the materials may include flour, sugar, soybean oil, salt, and purified water. Additionally, the materials may further include yeast, L-cysteine salt, and food additives. Yeast may be used as the yeast. For example, dry yeast, instant yeast, natural sourdough starter, etc. may be used. Here, the natural sourdough starter may be a method of fermenting by using flour and water to attract naturally occurring yeast and lactic acid bacteria. L-cysteine hydrochloride is an amino acid derivative formed by combining L-cysteine with hydrochloric acid (HCl) to create a salt, and it helps improve the quality of flour. Food additives may include a bread improver known by the trade name S500 Kimo. Bread improvers enhance the elasticity of pizza dough. Food additives may further include butter flavor. Butter flavor is a liquid butter flavor additive that helps enhance the butter aroma. Strong flour may be used. However, it is not limited to this. In one embodiment, the step (S20) of mixing materials to prepare a first mixture may include the step of mixing materials to prepare a first mixture. For example, it may include the step of mixing flour, sugar, soybean oil, salt, yeast, and purified water. In one embodiment, the first mixture may be mixed in a ratio of 9 to 11 parts by weight of sugar, 3 to 5 parts by weight of soybean oil, 2 to 3 parts by weight of salt, 1 to 2 parts by weight of yeast, and 60 to 70 parts by weight of purified water, based on 100 parts by weight of flour. Here, yeast may be mixed in a ratio of 40 to 60 parts by weight of instant yeast to 100 parts by weight of dry yeast. In another embodiment, the first mixture may further include a bread improver, butter flavor, and L-cysteine pyrochloride. In this case, the first mixture may be mixed in a ratio of 9 to 11 parts by weight of sugar, 3 to 5 parts by weight of soybean oil, 2 to 3 parts by weight of salt, 1 to 2 parts by weight of yeast, 60 to 70 parts by weight of purified water, 1 to 2 parts by weight of bread improver, 0.06 to 0.1 parts by weight of butter flavor, and 0.02 to 0.04 parts by weight of L-cysteine pyrochloride, based on 100 parts by weight of flour. In some embodiments, the first mixture may further include additive materials. This will be examined in more detail later. In one embodiment, the step (S30) of kneading the first mixture to prepare the second mixture may include the step of kneading the first mixture to form gluten and add elasticity to the dough. The step (S30) of kneading the first mixture to prepare the second mixture may be carried out for about 5 to 15 minutes, and may be done by hand or by using a dough mixer. In one embodiment, the step (S40) of preparing pizza dough by fermenting the second mixture may include the step of fermenting the second mixture and the step of removing air from the second mixture. The step of fermenting the second mixture may include a first fermentation step in which the second mixture is covered with a wet cloth and fermented at 40°C to 60°C for 1