Sweet pumpkin pizza manufacturing method and sweet pumpkin pizza manufactured thereby

Abstract

The present invention relates to a method for manufacturing a pumpkin pizza and a pumpkin pizza manufactured thereby, and more specifically, comprises: a spreading step of thinly spreading a dough containing water and flour to form a dough; a placement step of placing a pumpkin mousse on the outer side of the dough; a step of folding the outermost side of the dough inward to cover at least a portion of the pumpkin mousse; and a step of baking the folded dough using a baking device.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a pumpkin pizza and a pumpkin pizza manufactured thereby, and more specifically, to a method for manufacturing a pumpkin pizza that allows one to taste the pumpkin flavor while being healthy, and a pumpkin pizza manufactured thereby. Background Technology

[0003] Pizza is a round, flat pie baked with cheese and other toppings on flour dough, and it is a food that originated in the Naples region of southern Italy.

[0004] Pizza is also baked with tomatoes, bell peppers, rings, spices, etc., placed on top of the flour dough according to preference.

[0005] Sweet pumpkin is a variety of Western pumpkin that is also called chestnut pumpkin because of its high sugar content and chestnut-like flavor. It is known to aid digestion due to its low calorie content relative to its abundant carbohydrates and nutrients, as well as its rich dietary fiber.

[0006] Sweet pumpkin is rich in various vitamins and minerals. In particular, it has a high beta-carotene content, and 100g of sweet pumpkin provides the daily recommended intake of Vitamin A for adults. The vitamins and minerals in sweet pumpkin are effective in lowering cholesterol levels to prevent vascular diseases and adult-onset diseases, and their antioxidant properties help prevent skin aging and aid in cancer prevention. Its high Vitamin C content also helps relieve fatigue. The high water content and abundant fiber promote bowel movements, facilitating regular defecation and helping prevent constipation. Furthermore, due to its rich nutritional value relative to its relatively low calorie content, it is an excellent food for dieting.

[0007] Meanwhile, Public Patent No. 10-2018-0108326 (hereinafter referred to as prior art) relates to a method for manufacturing tteokbokki pizza, and more specifically, it includes a first heating step of mixing tteokbokki rice cakes and sauce in a bowl and heating the mixed mixture, a step of covering the bowl containing the mixture produced by the first heating with dough, and a second heating step of topping mozzarella cheese on the dough and heating, thereby enabling people to simultaneously enjoy tteokbokki, a food that is familiar and delicious, and pizza, which originated in Italy and is becoming popular.

[0008] However, these conventional technologies had problems such as the inability to experience the sweet, chestnut-flavored taste of butternut squash and the inability to expect the aforementioned benefits of butternut squash. Prior art literature

[0010] Korean Patent Publication No. 10-2018-0108326 The problem to be solved

[0011] The problem to be solved by the present invention is to have the purpose of making a healthy pizza that allows one to taste the flavor of pumpkin.

[0012] In addition, the present invention has the purpose of being easy to manufacture and capable of providing a variety of textures.

[0013] The problems of the present invention are not limited to those mentioned above, and other unmentioned technical problems will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0015] The present invention for solving the above problem comprises: a spreading step of spreading a dough containing water and flour thinly to produce a dough; a placement step of placing a pumpkin mousse on the outer side of the dough; a step of folding the outermost side of the dough inward to cover at least a portion of the pumpkin mousse; and a step of baking the folded dough using a baking device.

[0016] Additionally, prior to the above placement step, the method further includes a groove forming step of forming a plurality of grooves formed from the outer edge of the dough inwardly, and the placement step may be a step of placing the pumpkin mousse on the outer side of each of the sections of the dough partitioned by a connecting line connecting the center of the dough and the grooves.

[0017] Additionally, the above-mentioned area includes an outer portion positioned between adjacent grooves and an inner portion extending inward from the outer portion, and after the folding step, may further include a bonding step of bonding one side of the outer portion of one of the adjacent areas with the other side of the outer portion of another area.

[0018] Additionally, after the spreading step, the method may further include a coating step of applying 4 to 6 parts by weight of a mixture of milk and fresh cream to the inside of the dough relative to 100 parts by weight of the dough; a first sprinkling step of sprinkling 30 to 40 parts by weight of mozzarella cheese onto the mixture; and a second sprinkling step of sprinkling a plurality of cranberries onto the mozzarella cheese.

[0019] Additionally, the above placement step may be a step of placing 3 to 9 parts by weight of cream cheese and 15 to 23 parts by weight of pumpkin mousse relative to 100 parts by weight of dough on the outer side of each of the plurality of zones.

[0020] Additionally, the baking step is a step of heating the folded dough to 350~450℃ using the baking device and maintaining it for 3~4 minutes, and may further include a third sprinkling step of sprinkling nuts and Grana Padano on the inside of the baked dough after the baking step. Effects of the invention

[0022] According to an embodiment of the present invention, one can taste the flavor of pumpkin and have a beneficial effect on health.

[0023] In addition, the present invention has the effect of being easy to manufacture and providing a variety of textures. Brief explanation of the drawing

[0025] FIG. 1 is a schematic flowchart illustrating a method for manufacturing a pumpkin pizza according to one embodiment of the present invention. Figure 2 is a diagram for explaining the dough. FIG. 3 is a drawing for explaining additional embodiments of the present invention. Specific details for implementing the invention

[0026] 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.

[0027] Throughout this specification, when a part is described as being "connected" to another part, this includes not only cases where they are "directly connected," but also cases where they are "indirectly connected" with other elements interposed between them.

[0029] FIG. 1 is a schematic flowchart illustrating a method for manufacturing a pumpkin pizza according to one embodiment of the present invention.

[0030] A method for making a pumpkin pizza according to one embodiment of the present invention is a method for making a pizza using a pumpkin, and for convenience of explanation, it will be referred to as "the method" below.

[0031] Referring to FIG. 1, the present method (method for making pumpkin pizza) includes a spreading step (S10), a placement step (S60), a folding step (S70), and a baking step (S100).

[0032] The spreading step (S10) is a step of spreading a dough containing water and flour thinly to produce dough (1).

[0033] For example, the present method may include a dough step (not shown) prior to the spreading step (S10) in which flour, water, yeast, plum fermentation liquid, olive oil, and phytosalt are mixed to prepare the dough (dough for dough).

[0034] Flour, water, yeast, and olive oil are the ingredients typically used to make dough (1).

[0035] When preparing the dough for making the above dough (1), sugar and salt are typically used. The above-mentioned plum fermentation liquid is a natural seasoning that provides sweetness, which can reduce the amount of sugar used, which is unhealthy.

[0036] The above-mentioned fermented plum extract not only adds sweetness to the seasoning but also improves gastrointestinal disorders and indigestion, and has detoxifying effects, improves liver function, and increases the body's calcium absorption rate, thereby enabling the addition of the aforementioned benefits to the bibimbap that cannot be expected from conventional technology.

[0037] One slice (150g) of conventional pizza is known to have an average sodium content of 655.78mg, which is 65% of the recommended daily intake. Excessive salt intake can cause high blood pressure and heart disease.

[0038] Phytosalt is made from plant-based ingredients that contain minerals, free amino acids, and saponins that provide a salty taste instead of sodium, and can reduce sodium intake by about 20% compared to regular salt.

[0039] Therefore, the present method has the advantage of reducing sodium content while maintaining saltiness by including the dough step above.

[0040] Figure 2 is a diagram for explaining the dough.

[0041] Referring to FIGS. 1 and FIGS. 2, the placement step (S60) is the step of placing pumpkin mousse on the outside of the dough (1).

[0042] FIG. 2 is a view of the knife (1) in a planar view. In the method of describing the knife (1), the outer side refers to the perimeter side from the center side of the knife (1), and the inner side refers to the center side of the knife (1). The same shall be applied in the following description.

[0043] Generally, the above pumpkin mousse is a known product containing steamed pumpkin, fresh cream, mayonnaise, honey, lemon juice, etc.

[0044] Pumpkin mousse is rich in vitamins B and C, making it good for restoring vitality and boosting immunity. Its high water content and dietary fiber help prevent constipation and lower cholesterol levels. It is also effective in preventing vascular diseases and cancer.

[0045] In this way, the present method can expect the above-described effect by including a placement step (S60).

[0046] The above pumpkin mousse also has a chestnut flavor and provides sweetness, so the amount of sugar used can be reduced and a colorful flavor can be added to the pizza.

[0047] The folding step (S70) is a step of folding the outermost part of the dough (1) inward so as to cover at least a portion of the pumpkin mousse.

[0048] By doing so, the dough (1) is wrapped around the pumpkin mousse, thereby preventing the pumpkin mousse from flowing out of the dough (1) during the process of moving to perform the baking step (S100) described later.

[0049] In addition, a variety of textures can be provided by allowing the pumpkin mousse to flow out when the dough (1) described later is bitten and cut.

[0050] Referring to FIG. 1, the baking step (S100) is a step of baking the folded dough (1) (or the dough (1) after the attachment step (S80) described later) using a baking device.

[0051] The above baking device may include a device such as an oven or a furnace.

[0052] To explain the baking step (S100) more specifically, the baking step (S100) may be a step of heating the folded dough (1) to 350~450℃ using the baking device and maintaining it for 3~4 minutes.

[0053] Referring to FIGS. 1 and 2, the present method may include a groove forming step (S20) for forming a plurality of grooves (11) formed by sinking inward from the outer edge (perimeter) of the dough (1) after the spreading step (S10) and before the placement step (S60).

[0054] The above groove forming step (S20) may, for example, use a device such as a knife to press the outer edge of the dough (1) to form a groove (11) formed from the outer edge of the dough (1) inwardly.

[0055] For example, there may be six grooves (11) and they may be arranged at predetermined intervals along the circumference of the dough (1).

[0056] At this time, the above placement step (S60) may be a step of placing the pumpkin mousse on the outer side of each of the sections (12) of the dough (1) that are partitioned by a connecting line (13) connecting the center of the dough (1) and the groove (11).

[0057] In this way, the present method includes a groove forming step (S20) so that the dough (1) can be divided into a plurality of zones (12), and thereby the pumpkin mousse can be placed more uniformly when placed on the dough (1).

[0058] By the above-described groove forming step (S20), the outer portions (122) of adjacent zones (12) are separated so that the outermost portion of the dough (1) can be easily folded inward in the above-described folding step (S70).

[0059] Referring to FIG. 2, the area (12) may include an outer portion (122) positioned between adjacent grooves (11), and an inner portion (121) extending inward from the outer portion (122), with both sides connected to adjacent connecting lines (13) and the inner side connected to the center of the dough (1).

[0060] The above folding step (S70) may be a step of grasping the outermost side of the dough (1) and folding it inward.

[0061] The present method may include, after the folding step (S70), a joining step (S80) in which one side of an outer part (122) of one of the adjacent sections (12) and the other side of an outer part (122) of the other section are joined.

[0062] Here, one side may mean the clockwise side in zone (12) based on FIG. 2, and the other side may mean the counterclockwise side in zone (12) based on FIG. 2.

[0063] That is, a pair of outer parts (122) arranged with the groove (11) in between are connected at one side and the other side respectively in the attachment step (S80), and the groove (11) can be removed after the attachment step (S80).

[0064] The present method may include a spraying step of spraying water onto the outer part (122) of the dough (1) using a sprayer prior to the folding step (S70).

[0065] Through the spraying step, the outer part (122) of the adjacent area (12) can be better bonded in the bonding step (S80).

[0066] Thus, the present method has the advantage of being able to manufacture pizzas of various shapes, such as stars, by including the attachment step (S80), thereby removing the groove (11) to prevent material from flowing through the groove (11).

[0067] Referring to FIGS. 1 and 2, after the spreading step (S10) (after the groove forming step (S20)) and before the placement step (S60), a coating step (S30) may be included in which 4 to 6 parts by weight of a mixture of milk and fresh cream are applied to the inside (inner part (121)) of the dough (1) relative to 100 parts by weight of the dough (1).

[0068] The materials used in the method described below will be explained based on 100 parts by weight of the above dough (1).

[0069] In the above mixture, milk and fresh cream can be mixed in a 1:1 ratio. The above mixture can provide a mild and sweet taste in the pizza (pumpkin pizza (hereinafter referred to as the pizza)) prepared by the present method.

[0070] If the above mixture is less than 4 parts by weight, the above-described taste cannot be expected, and if it exceeds 6 parts by weight, the viscosity is weak and may overflow to the outer part (122) and move downward through the groove (11), potentially soiling the workplace.

[0071] The present method may include a first sprinkling step (S40) performed after the coating step (S30) and before the batching step (S60), in which 30 to 40 parts by weight of mozzarella cheese are sprinkled onto the mixture.

[0072] The above mozzarella cheese has a milky aroma and a mild sour taste, and mozzarella cheese was added because of its long, stretchy texture.

[0073] If the amount of mozzarella cheese is less than 30 parts by weight, it is difficult to expect the above texture sufficiently, and if it exceeds 40 parts by weight, the pizza itself becomes excessively mushy, which is undesirable.

[0074] The present method may include a second sprinkling step (S50) performed after the first sprinkling step (S40) and before the batching step (S60), in which a plurality of cranberries (about 15) are sprinkled on the mozzarella cheese.

[0075] Cranberries provide a tart taste and a chewy texture to this pizza. Additionally, cranberries prevent and alleviate symptoms of urinary tract infections, reduce fever, and are effective against stomach cancer. They also have the function of maintaining eyesight.

[0076] Meanwhile, the placement step (S60) may be a step of placing 3 to 9 parts by weight of cream cheese and 15 to 23 parts by weight of pumpkin mousse relative to 100 parts by weight of dough (1) on the outer side of each of the plurality of zones (12).

[0077] The above cream cheese is rich in Vitamin A, which improves immune function, protects against diseases and infections, and provides a soft and light taste.

[0078] Since cream cheese mixes with both fat and water, it can improve workability in this method.

[0079] If less than 3 parts by weight of cream cheese is used, it is difficult to expect the aforementioned effects. On the other hand, cream cheese has a high fat content, so if used in excess of 9 parts by weight, its function as a diet food may be reduced.

[0080] Although not described, the present method may further include a cream cheese manufacturing step prior to the spreading step (S10), in which fresh cream, milk, yogurt, vinegar or lemon juice, and phytosalt are mixed to manufacture cream cheese.

[0081] In the cream cheese manufacturing process, fresh cream, milk, yogurt, vinegar, or lemon juice are common ingredients used to make cream cheese. Phytosalt is a substitute for salt, intended to maintain the salty taste while reducing the sodium content.

[0082] The present method may further include a third sprinkling step of sprinkling nuts and Grana Padano on the inside of the dough (1) after the baking step (S100).

[0083] The pizza may be prepared after the baking step (S100) of the above method or the third sprinkling step.

[0084] The above nuts may include one or more of hazelnuts, hazelnuts, acorns, chestnuts, cypress, fruits, alder fruits, Japanese nutmeg, buckwheat nuts, cashews, walnuts, pecans, soybeans, Japanese nutmeg, almonds, and coffee beans.

[0085] Nuts provide a crunchy texture to this pizza. Nuts contain various monounsaturated fatty acids, such as omega-3 and omega-6 fatty acids, which help lower cholesterol levels and support heart health. Additionally, they are rich in antioxidants like vitamin C and selenium, which can help prevent arteriosclerosis and the onset of heart disease.

[0086] Grana Padano (Grada Padano cheese) is a cheese originating from the Po River basin in northern Italy and is similar to Parmigiano Reggiano cheese.

[0087] Grana Padano is a soft and savory cheese that is used as a sweetener instead of salt in Italy.

[0088] The production and aging processes of Grana Padano determine biologically available vitamins and minerals, and it is a source of easily digestible protein containing nine essential amino acids. Furthermore, Grana Padano is low in lactose due to significantly reduced lipids resulting from its unique production and aging methods. 100g of Grana Padano cheese contains less than 10mg of lactose.

[0090] FIG. 3 is a drawing for explaining additional embodiments of the present invention.

[0091] Referring to FIGS. 1 and FIGS. 3, the present method may include a step (S90) of inserting the folded dough (1) or the attached dough (1) into the baking device using an insertion device (2) prior to the baking step (S100).

[0092] Referring to FIG. 3, the inlet device (2) may include a placement section (21) on which the dough (1) is placed after the folding step (S70) or attachment step (S80) on the upper side, and a gripping section (22) connected to the placement section (21).

[0093] The operator can move the placement part (21) by gripping the gripping part (22) above.

[0094] Below, the gripping part (22) will be explained in more detail.

[0095] The above gripping portion (22) may include a tubular body (21) positioned behind the above-mentioned placement portion (21), and a rod (222) whose rear end is inserted into the tubular body (221) and whose front end is connected to the above-mentioned placement portion (21).

[0096] Here, the front side refers to the direction away from the user (from the inlet device (2) to the placement part (21) side), and the rear side refers to the opposite direction, towards the user. The front side refers to the right direction based on FIG. 3, and the rear side refers to the left direction based on FIG. 3, and this will be applied identically in the following description.

[0097] The gripping portion (22) may include a catch projection (223) protruding inward from the front side of the inner surface of the tube (221), and a catch projection (224) protruding outward from the rear side of the outer surface of the rod (222) to catch on the catch projection (223).

[0098] Here, the inner side refers to the centerline side parallel to the length direction of the gripping part (22), and the outer side may refer to the radial direction from the centerline (up and down direction based on FIG. 2). The same shall be applied in the following description.

[0099] The above gripping portion (22) may include an elongated hole formed along the length direction of the tube (221) and formed in the above tube (221), and a pressing portion (225) that protrudes outward from the above locking portion (224) and penetrates the elongated hole.

[0100] At this time, the gripping part (22) may include a spring (226) in which the front side is supported on the rear of the locking projection (223) and the rear side is supported on the front of the locking projection (224) while the rear side is wound around the rear side of the rod (222).

[0101] In the insertion step (S90), the placement portion (21) of the insertion device (2) can be inserted into the high-temperature baking device, so the operator can press the pressing portion (225) forward to move the rod body (222) forward so that its rear side moves forward. By doing so, the length of the gripping portion (22) can be extended, so the operator gripping the insertion device (2) can protect their hand from the heat.

[0102] Afterward, when the force applied to the pressure part (225) is removed, the rod body (222) moves backward due to the elastic restoring force of the spring (226), and by shortening the length of the gripping part (22), the ease of storage of the insertion device (2) can be improved.

[0103] At this time, it is preferable that the placement part (21) and the gripping part (22) be detachably connected, because the gripping part (22) includes a spring (226) and corrosion of the spring (226) may occur during cleaning.

[0104] The above-mentioned insertion device (2) may include a connecting protrusion (231) protruding from the rear of the placement part (22) and a detachable coupling means (23) including a screw groove (232) formed from the rear of the connecting protrusion (231) to the front.

[0105] The above detachable coupling means (23) may include an insertion projection (233) that is inserted into the screw groove (232) at the front of the rod body (222), and a screw thread provided on the outer surface of the insertion projection (233) that is screw-fastened with the screw thread of the screw groove (232).

[0106] Through this, the gripping part (22) can be detachably coupled with the placement part (21).

[0107] Additionally, the gripping portion (22) may include a fitting groove formed from the outside to the inside of the locking projection portion (224), and a fitting projection portion protruding inwardly from the inside of the pressing portion (225) so as to be inserted into and fitted into the fitting groove.

[0108] Through this, the pressure member (225) can be detachably coupled with the stopper member (224).

[0109] The above gripping portion (22) may include an extension portion (229) extending rearward from the outer end of the pressure portion (225). This prevents the finger from moving outward and releasing contact with the pressure portion (225) while the finger pushes the pressure portion (225) forward.

[0111] Hereinafter, a pumpkin pizza according to one embodiment of the present invention (hereinafter referred to as "this pizza") will be described. However, since this pizza is a pizza manufactured by the present method and includes technical features identical or corresponding to the present method described above, the same reference numerals will be used for configurations identical or similar to those previously examined, and redundant descriptions will be simplified or omitted.

[0113] Although embodiments of the present invention have been described above with reference to the attached drawings, those skilled in the art will understand that the present invention may be implemented in other specific forms without changing the technical concept or essential features thereof. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. Explanation of the symbols

[0115] 1: Dou 11: Home 12: Zone 121: Medial part 122: Lateral part 13: Connecting line 2: Inlet device

Claims

Claim 1 A spreading step of thinly spreading a dough containing water and flour to produce a dough; a placement step of placing a pumpkin mousse on the outer side of the dough; and a step of folding the outermost side of the dough inward to cover at least a portion of the pumpkin mousse. The method further includes a step of baking a folded dough using a baking device, and prior to the placement step, a groove forming step of forming a plurality of grooves formed from the outer edge of the dough inwardly, wherein the placement step is a step of placing the pumpkin mousse on the outer side of each of the sections of the dough partitioned by a connecting line connecting the center of the dough and the grooves, wherein the sections include an outer part placed between adjacent grooves and an inner part extending inwardly from the outer part, and after the folding step, a bonding step of bonding one side of the outer part of one of the adjacent sections with the other side of the outer part of another, and after the unfolding step, a coating step of applying 4 to 6 parts by weight of a mixture of milk and fresh cream to the inner side of the dough relative to 100 parts by weight of the dough; and a first sprinkling step of sprinkling 30 to 40 parts by weight of mozzarella cheese on the mixture. and further includes a second sprinkling step of sprinkling a plurality of cranberries on the mozzarella cheese, the placement step is a step of placing 3 to 9 parts by weight of cream cheese and 15 to 23 parts by weight of pumpkin mousse relative to 100 parts by weight of dough on the outer side of each of the plurality of zones, the baking step is a step of heating the folded dough to 350~450℃ using the baking device and maintaining it for 3~4 minutes, and further includes a third sprinkling step of sprinkling nuts and Grana Padano on the inner side of the baked dough after the baking step, and further includes a dough step of preparing the dough by mixing flour, water, yeast and olive oil before the spreading step (S10), the grooves are 6, and the 6 grooves are arranged at a predetermined interval along the perimeter of the dough, and A method for making a pumpkin pizza, characterized by further including a spraying step of spraying water onto the outer surface of the dough using a sprayer prior to the folding step (S70). Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete Claim 7 In claim 1, prior to the folding step, a spraying step of spraying water onto the outer surface of the dough using a sprayer; prior to the spreading step, a dough step of preparing the dough by mixing flour, water, yeast, plum fermentation liquid, olive oil, and phytosalt; And prior to the spreading step, the method further includes a cream cheese manufacturing step of manufacturing cream cheese by mixing fresh cream, milk, yogurt, vinegar or lemon juice, and phytosalt; and prior to the baking step, the method further includes a step of feeding the dough into the baking device using an input device, wherein the input device comprises a placement portion on which the folded dough is placed at the top, and a gripping portion connected to the placement portion, wherein the gripping portion comprises a tube placed at the rear of the placement portion, a rod with its rear end inserted into the tube and its front end connected to the placement portion, a catch projection protruding inward from the front side of the inner surface of the tube, a catch protrusion protruding outward from the rear side of the outer surface of the rod to catch on the catch projection, an elongated hole formed in the tube and formed along the length direction of the tube, a pressure portion protruding outward from the catch protrusion and penetrating the elongated hole, and a front end supported on the rear side of the rod while the rear side is wound and on the front side of the catch protrusion A method for manufacturing a pumpkin pizza, comprising a supported spring, wherein the insertion device comprises a connecting projection protruding rearward from the rear of the placement portion, a screw groove formed forward from the rear of the connecting projection, an insertion projection protruding forward from the front of the rod body to be inserted into the screw groove, and a screw thread provided on the outer surface of the insertion projection, wherein the gripping portion comprises a fitting groove formed inwardly from the outer side of the locking projection, and a fitting projection protruding outwardly from the inner side of the pressing portion to be inserted into the fitting groove, and wherein the gripping portion comprises an extension portion extending rearward from the outer end of the pressing portion. Claim 8 Pumpkin pizza prepared by the pumpkin pizza preparation method described in claim 1.

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