CA2048222A1

CA2048222A1 - Pizza product

Info

Publication number: CA2048222A1
Application number: CA002048222A
Authority: CA
Inventors: Paul Futtrup
Original assignee: Individual
Current assignee: DOUGH DELIGHT Ltd
Priority date: 1991-07-31
Filing date: 1991-07-31
Publication date: 1993-02-01

Abstract

ABSTRACT

A food product comprising an expanded bread like alimentary paste over at least some of which is provided a glazing layer, the glazing layer having a coating provided thereupon, at least in part covering the glazing layer,whereby the glazing layer minimizes the effect of the active constituents (such as enzymes which inhibit the activity of the yeast in the alimentary paste and prevent the proper conditioning thereof prior to baking) of the coating on the alimentary paste thus ensuring proper quality control of the food product and presentation of the food product to the consumer.

Description

TITLE OF INVENTION
PROPERL~ PROOFED COATED FOOD PRODUCT
FIELD OF INVENTION
This invention relates to food products which are normally coated and which food product is an expanded form of alimentary paste. In a preferred embodiment the food product is a pizza product.
BACKGROUND OF THE INVENTION
Many food products exist in the market place today which 10 are coated with various comestibles. One specific well known food product such as a pizza is generally flat and contains an amount of corn flour to make the product chewy. However, the pizza's found in the market place are generally unleavened. However, it is desirable to provide some consumers with a expanded food type product which 15 is coated for its mouth feel properties.
Here to for a pizza type product in the shape of a pretzel has been found on the market place. This pizza product, however, generally has been of a very poor quality being hand made and the attributes thereof known-reproducible. For example, one of the 20 problems in manufacturing such a hand made product is the sauce being used. Although the dough in the hand made product is formed to expand it has been found that by forming the dough by hand and placing the tomato sauce on the dough followed by the application of the cheese that the tomatoes sauce and specifically the enzymes and 25 pH thereof attacks the activity of the yeast and prevents the dough from properly rising. The end result is a very flat brittle product which is unacceptable to the end ~onsumer.
The instant invention there~ore provides for a formed food product and preferably a pizza product which maybe extruded and 30 which because of the sequence of events in manufacturing the product obviates the deficiencies of the previously known pizza product.

The following prior art is considered relevant. U~S. Patent 17244 issued June of 1883 describes a die for a pretzel type product.
Canadian Patent 8B5,219 describes a method and apparatus for forming shaped articles of dough. U.S. Patent 3,782,876 to Reading 5 Pretzel Machinery Company describes a machine for extruding dough including an extrusion head, the teachings which of are hereby incorporated by reference in relation to the preferred apparatus to be used in the process of making the food product OI the instant invention.
Nowhere within the prior art is there found a f`ood product and more specifically a pizza product in one example, which food product provides for the application of a glazing layer to protect the formed raw yeast activated dough product which considerably reduces the effect of the attack of the pH or enzymes of a sauce upon 15 the dough thus allowing proper proofing or rising of the food product prior to baking. This proofing stage is very important in the preparation of an acceptable food product to the end consumer.
It is therefore a primary object of this invention to provide a food product and preferably a pizza product which is properly 20 proo~ed prior to baking.
It is a further object of this invention to provide a food product and preferably a pizza product which is in the shape of a pretzel.
It is yet still a further object of this invention to provide a 25 method of manufacturing the aforementioned product to ensure consistent quality control of the end product.
Further an other objects of the invention will become apparent to a man skilled in the art when considering the following summary of the invention and the more detailed description of the 30 preferred embodiments illustrated herein.

- 3 - ,3, ~ ) t~ I/J ~
SUMMARY OF THE INVENTION
According to one aspect of the i:nvention there is provided a food product and preferably a pizza product preferably bread-like and chewy, the food product comprising an expanded bread like 5 alimentary paste over at least some of which is provided a glazing layer, (preferably the glazing layer is cheese, and pre:Eerably the glazing l~yer is light in colour), the glazing layer having a coating provided thereupon, at least in part covering the glazing layer, (preferably the coating being a darker colour than the glazing layer3 10 such as pizza sauce or tomato paste, preferably the sauce or paste being thick enough so as not to run off the glazing layer in use and preferably the pH of the sauce being ;n the range of 3.9 so as not to diminish the effect of the yeast and hamper the dough from properly proofing, the food product rnay in addition have in alternative 15 embodiments other comestibles thereupon) whereby the glazing layer minimizes the effect of the active constituents (such as enzymes which inhibit the activity of the yeast in the alirnentary paste and prevent the proper conditioning thereof prior to baking3 of the coating on the alimentary paste thus ensuring proper quality control 20 of the food product and presentation of the food product to the consumer According to another aspect of the invention there is provided a food product (preferably a pizza product), preferably bread-like and chewy, is provided comprising a ribbon of alimentary

2~ paste shaped as a pretzel, in one embodiment a pizza, the food product defining generally a figure eight having two portions plus a supplementary portion joining the sides of the two portions, each portion having two sides and two ends, a space being provided within each portion, the portions being joined proximate the adjacent ends 30 thereof to generally form the figure eight, the portions being J ~

interconnected at the sides thereof by the supplementary portion which extends from adjacent the sides of the portions of the product and defines a space between the supplementary portion and the perimeter of other portions, the food product therefor presenti~g a ribbon of expanded bread like alimentary paste shaped as a pret;zel and over at least some of which is provided a glazing layer, (preferably the glazing layer is cheese, and preferably the glazing layer is light in colour), the glazing layer having a coating provided $hereupon, at least in part covering the glazing layer, (preferably the coating being a darker colour than the glazing layer, such as pizza sauce or tomato paste, preferably the sauce or paste being thick enough so as not to run off the glazing layer in use and preferably the pH of the sauce being in the range of 3.9 so as not to diminish the effect of the yeast and hamper the dough from properly proofing, the food product may in addition have in alternative embodiments other comestibles thereupon) whereby the glazing layer minimizes the effect of the active constituents (such as enzymes which inhibit the activity of the yeast in the alimentary paste and prevent the proper conditioning thereof prior to baking) of the coating on the alimentary paste thus ensuring proper quality control of the food product and presentation of the food product to the consumer .
According to yet another aspect of the invention there is provided a method of making a food product comprising the steps of;
1) preparing an expandable bread like alimentary paste mixture, (preferably with yeast added) 2) forming the raw food product, preferably as a ribbon of the mixture in the shape of a pretzel, preferably extruding the mixture into the pretzel shape,

3) coveling the raw food product with a glazing layer, preferably cheese, ~ erj ~ ~3 /~ J ~

4) covering the glazing layer of the food product with a coating, preferably a pizza sauce,

5 ~ allowing the food product; to proof and rise for a predeterrnined period of time, preferably at 85-95 degrees, ~or 30-60 minutes,

6 ) baking the proo~ed food product,

7 ) cooling the food product prior to packaging, whereby the glazing layer m;nimizes the effect of the active constituents of the coating (such as enzymes or the pH of a sauce which inhibits the activity of the yeast in the alimentary paste and prevents the proper conditioning thereof prior to baking) on the alimentary paste thus ensuring proper quality control of the food product and presentation of the food product to the consumer .
According to still a further aspect of the invention there is provided a method of making a food product comprising the steps of 1) preparing an expandable bread like alimentary paste mixture, (preferably with yeast added) 2) forrning the raw food product, preferahly as a ribbon of the mixture in the shape of a pretzel, preferably extruding the mixture into the pretzel shape, 3) covering the raw -food product w;th a glazing layer, pre~erably cheese, 4) allowing the food product to proof (preferab]y at 8~-95 degrees, for 30-60 minutes), 2~ ~) covering the glazing layer of the proofed food product with a coating, preferably a piæza sauce, 6) baking the proof`ed food product, 7) cooling the food product prior to packaging, whereby the glazing layer and proofing the food product prior to coating minil~lizes the effect of the active constituents of the coating - 6 - ~ ~ (3 ' ~"., (such as enzymes or pH of a sauce which inhibits the activity of the yeast in the alimentary paste and preve]nts the proper conditioning thereof prior to baking) on the alimentary paste thus ensuring proper quality control of the food product and presentation of the food produ~t to the consumer .
By extruding the food product a generally uniform end result is obtained with little variance in product characteristics. In this regard please re~er to U.S patent 3,782,876 to Groff which is hereby incorporated by reference as to its teachings with regard to 10 preferred equipment to extrude the food product.
Proo~lng in this application is considered to be the time period required for the yeast activated food product to rise.
BRIEF DESCRIPTION OF THE DRAWINGS
The invention will now be illustrated with respect to the 15 following drawings illustrating embodiments of the invention in which:
Figure 1 is a perspective view of the pizza product illustrated in a prefierred embodiment of the invention.
Figure 2 is a top view of the pizza product illustrated in 20 Figure 1.
Figure 3 is a side view of the piz~a product of Figure 2.
Figure 4 and 5 are illustrations of a preferred machine -for extruding the pretzel shape of the instant product as taught in U.S.
Patent 3,782,876.
Figures 6 through 11 illustrate the method of manufacture the pizza product illustrated in a pre~erred embodiment of the invention.
DE~TAILED PE_CRIPTION OF PREFER~ED EMBODIMENTS
OF THE INYE~TIQN
Referring now to Figures 1 through 3 there is illustrated - 7 - ~ "

therein a pizza product 10 having a top and bottom and being formed in the shape of a pretzel by extrusion with a machine as taught in U.S.
Patent 3,782,876. However, the machine in the "876" patent is used for making pretzels. The instant invention relates to a pizza product which is formed uniquely as an expanded bread like product being chewy and resembling more the the mouth feel and consistency of a bread product than the hard shelled known bent pretzel type products.
The pizza product therefore has a general elliptical shape enclosing three spaces 50, 55 and 58. It may be said that the general elliptical shape of the pizza product may be considered as a figure 8 set on its side and having one of the sides of the 8 connected by a supplementary section. Of course the shape of the product may vary.
For example, it is not necessary to provide the openings in the product to follow the method of manufacturing the pizza product. The principals of manufacture would still apply. It is considered that a pizza product resembling a pretzel is more desirable for marketing purposes providing a novelty to the end consumer, since most pizza products are either round, rectangular or square.
The pizza product therefore in its finished form includes an expanded bread like form upon which a glazing layer and in the case of the pizza product cheese is disposed upon the top of the product. A coating layer is placed upon the glazing layer after the pizza product is allowed to proof for a predetermined period of time at a predetermined temperature. The coating is in the case of a pizza product tomato or pizza sauce. It is important that the tomato or pizza sauce have a pH of predeterrnined value and in this case 3.9 + .1 so as not to destroy thc yeast activity of the dough form prior to proofing or after proofing to effect the mouth feel and consistency of the baked product.

- 8 ~ "~, In order to form the pizza prodllct of Figures 1 through 3 it is preferred to extruded these products through a machine as described in U.S. Patent 3,782,876 wherein a mixture of raw dough 5 is placed in a hopper 60 as best seen in Figure ~ and wherein a feeding 5 auger 65 upon shaft 65A feeds the dough toward and through an extrusion barrel 67 which because of the known auger action force.s the dough through a die 75, which has the predetermined pretzel shape, at a predetermined pressure. As can be noted the dies are inclined to the horizontal as taught in U.S. Patent 3,782,876 and each 10 formed product is cut by a knife mechanism 78 again the details of which are disclosed in the "876" patent. These details will not be expanded herein. Each dough form 20 therefore, as it is cut from the dye 70 in the shape as disposed in die form 75 falls upon the conveyor C which is a continuous loop conveyor around the rollers R1 and R2 15 where the product is taken away from the extruder in a direction D1.
The formula for the raw dough product is shown in the enclosed tahles which formula provides for the desired mouth feel of the pizza product. Those skilled in the art will note that when compared to conventional pizza dough which uses in the range of 2% corn flour 20 the present invention uses in a preferred embodiment 4.8% corn flour to improve the chewy texture of the final product.
Following the extrusion of each dough form 20, the dough form 20 is coated with a cheese or glazing layer 30 by an operator in this case, but which equally may be done in a automated manner, 25 from a pan P1. Each dough form therefore is inverted and dipped in the pan P1 to pick up the cheese mixture. The dough product 20 is then placed on a tray with sufficieIlt spacing to allow raising of the dough product. As best seen in Figures 7 through 9 the trays P2 are then placed in a rack T1 on the respective rails T2 and allowed to sit 30 and proof or r;se for a period of 30 to fiO minutes at a temperature

9 ,~ j f ~

between 85 and 95F at a relative humidity of approximately 80 to 90%. As the pizza product rises or proors since no tomato sauce has been placed upon it as yet, the activity of the yeast in the ~ough 20 will not be diminished and a full proofing will take place~ expanding 5 the volume of the dough product by about 50% as the end result shown in Figure 9 represents. This proofimg is not accomplished with conventional pizza products since the period is not pronded for and the pizza sauce is placed directly on the dough inhibiting the activity of the yeast because of the pH of the pizza sauce and the ef~ect of the

10 enzymes in the tomato or pizza sauce on the yeast. The present process eliminates this concern.
:Referring now to Figure 10 again the trays P2 are then transferred to another work station following proofing and the pizza or tomato sauce is applied as shown from a vat via a portable pump B.
15 It is equally possible to have this coated process automated.
Therefore the vat V containing the sauce 40 is emptied via a pump B, the stroke of which is controlled by the threaded adjustor A, through a tube T3 at a nozzle end which applies the sauce 40 to each pizza product 10 upon the cheese 30 of the dough form 20. The enzymes 20 activity and the pH of the sauce therefore will not have an opportunity to attack the activity of the yeast and the effectiveness thereof because the proof~lng has already been accomplished. This process is preferred.
In another embo~iment of the invention which is 25 considered less ~atisfactory the sauce may be placed upon the cheess prior to proofing. This has found to be unsatisfactory if insufficient cheese is placed upon the dough form 20 to effectively minimize penetration of the sauce 40 into the dough form 20 and attack the yeast activity thereof. In this case, it would be preferred to have a 30 thick or viscous tomato or pizza sauce which would not run off down - 10~ "~

the sîdes of the pizza product. This thick viscous sauce is also recommended with the preferred embodiment of the inveIltion.
Following application of the sauce of Figure 10 the trays P2 containing the final raw dough forms 20 glazed and coated with 5 cheese and sauce pass through an known conventional oven O in a housing H and in this case being gas fired GF. The belt C1 of the oven thereof tran~fers the raw dough form which is coated 20 through the oven E with the contents of the tray P2 being the final pizza product 10. As indicated in the tables the raw dough forrns 20 are baked ~or 8 10 to 10 minutes at a temperature of 400 to 425 F. The final product is then allowed to cool and packa~d, by conventional methods.
The following tables describes the preferred ingredients for manufacturing the pizza product shown in the Figures.
Formula: Dough Ineredients ~aker's % Total %
Hard Wheat Flour 50.00 29.14 Soft Wheat Flour 50.00 29.14 Corn Flour 4.80 2.80 Sugar 2.30 1.34 2 0 Salt 2.30 1.34 Sodium Propionate 0.20 0.12 Yeast 3.40 1.98 Vegetable Oil 5.60 3.26 Dough Conditioner 0.50 0.29 2ttj Lecith;n 0.50 0.29 Water 52.00 30.30 Process:

3 0 1) Mix all ingredients for 2 minutes at slow speed and subsequently for 8 minutes at fast speed.
The Dough Temperature should be between 76 to 80 F.
35 2) Floor Time: (i.e. process as soon as possible).
3) Place dough in hopper and extrude. ( as best seen in the Figure relating to the extrusion process and U.S. Patent to Groff~.
40 4) Remove extruded dough pieces (100 g per piece) from conveyor and press into mixture of cheddar cheese which may include other condiments such as onions/poppy seeds (15g per pieces). Place back on conveyor.

5) Place raeks in proofer at 90 F + 5 and 85 Relative H~lmidity ~ 5% for 45 + 15 minutes.
6) Spray on pi~za sauce (25 g per piece).
7) Bake at 400 to 425 F for 8-10 minutes.
8) Cool down and package.

In another embodiment step 5 may follow step 6 but we have found that the best qual;ty control is maintained if one follows the above order.
Sauee:
15 pH: 3.9 + .1 Aeid;ty: 0.9% + 0.1 (as malic acid) Viseosity: 6.0 em + 0.5/5 see at 160 F on Bostwiek.
20 Tl)~in~ (per pieee) Cheddar Cheese: 12.0 gm.
Onions: 2.4 gm.
Poppy Seeds: Q~
15.0 gm.
As many changes can be made to the pref erred embodiments of the invention without departing from the scope of the invention; it is intended that all material contained herein be interpreted as illustrative of the invention and not in a limiting sense.

Claims

THE EMBODIMENTS OF THE INVENTION IN WHICH AN
EXCLUSIVE PROPERTY OR PRIVILEGE IS CLAIMED ARE AS
FOLLOWS:

1. A food product comprising an expanded bread like alimentary paste over at least some of which is provided a glazing layer, the glazing layer having a coating provided thereupon, at least in part covering the glazing layer,whereby the glazing layer minimizes the effect of the active constituents (such as enzymes which inhibit the activity of the yeast in the alimentary paste and prevent the proper conditioning thereof prior to baking) of the coating on the alimentary paste thus ensuring proper quality control of the food product and presentation of the food product to the consumer.

2. The food product of claim 1 wherein said food product is a pizza product being bread-like and chewy.

3. The food product of claim 2 wherein the glazing layer comprises cheese.

4. The food product of claim 2 wherein the glazing layer is light in colour.

5. The food product of claim 3 wherein the coating is pizza sauce or tomato paste.

6. The food product of claim 3, 4, or 5 wherein the coating is a darker colour than the glazing layer.

7. The food product of claim 5 wherein the sauce or paste is thick enough so as not to run off the glazing layer in use.

8. The food product of claim 5 or 7 wherein the pH of the sauce is in a range so as not to diminish the effect of the yeast and hamper the dough from properly proofing.

9. The food product of claim 5 wherein in addition other comestibles may be disposed thereupon in addition to the glazing and coating.

10. A food product comprising a ribbon of alimentary paste shaped as a pretzel, the food product defining generally a figure eight having two portions plus a supplementary portion joining the sides of the two portions, each portion having two sides and two ends, a space being provided within each portion, the portions being joined proximate the adjacent ends thereof to generally form the figure eight, the portions being interconnected at the sides thereof by the supplementary portion which extends from adjacent the sides of the portions of the product and defines a space between the supplementary portion and the perimeter of other portions, the food product therefor presenting a ribbon of expanded bread like alimentary paste shaped as a pretzel and over at least some of which is provided a glazing layer, the glazing layer having a coating provided thereupon, at least in part covering the glazing layer, whereby the glazing layer minimizes the effect of the active constituents (such as enzymes which inhibit the activity of the yeast in the alimentary paste and prevent the proper conditioning thereof prior to baking) of the coating on the alimentary paste thus ensuring proper quality control of the food product and presentation of the food product to the consumer.

11. The food product of claim 10 wherein said food product is a pizza product being bread-like and chewy.

12. The food product of claim 11 wherein the glazing layer comprises cheese.

13. The food product of claim 11 wherein the glazing layer is light in colour.

14. The food product of claim 12 wherein the coating is pizza sauce or tomato paste.

15. The food product of claim 12, 13, or 14 wherein the coating is a darker colour than the glazing layer.

16. The food product of claim 14 wherein the sauce or paste is thick enough so as not to run off the glazing layer in use.

17. The food product of claim 14 or 16 wherein the pH of the sauce is in a range so as not to diminish the effect of the yeast and hamper the dough from properly proofing.

18. The food product of claim 14 wherein in addition other comestibles may be disposed thereupon in addition to the glazing and coating.

19. A method of making a food product comprising the steps of;
1) preparing an expandable bread like alimentary paste mixture, (preferably with yeast added) 2) forming the raw food product, preferably as a ribbon of the mixture in the shape of a pretzel, preferably extruding the mixture into the pretzel shape, 3) covering the raw food product with a glazing layer, preferably cheese, 4 ) covering the glazing layer of the food product with a coating, preferably a pizza sauce, 5) allowing the food product to proof and rise for a predetermined period of time, preferably at 85-95 degrees, for 30-60 minutes, 6) baking the proofed food product, 7 ) cooling the food product prior to packaging, whereby the glazing layer minimizes the effect of the active constituents of the coating (such as enzymes or the pH of a sauce which inhibits the activity of the yeast in the alimentary paste and prevents the proper conditioning thereof prior to baking) on the alimentary paste thus ensuring proper quality control of the food product and presentation of the food product to the consumer.

20. A method of making a food product comprising the steps of;
1) preparing an expandable bread like alimentary paste mixture, (preferably with yeast added) 2) forming the raw food product, preferably as a ribbon of the mixture in the shape of a pretzel, preferably extruding the mixture into the pretzel shape, 3) covering the raw food product with a glazing layer, preferably cheese, 4) allowing the food product to proof (preferably at 85-95 degrees, for 30-60 minutes), 5) covering the glazing layer of the proofed food product with a coating, preferably a pizza sauce, 6) baking the proofed food product, 7) cooling the food product prior to packaging, whereby the glazing layer and proofing the food product prior to coating minimizes the effect of the active constituents of the coating (such as enzymes or pH of a sauce which inhibits the activity of the yeast in the alimentary paste and prevents the proper conditioning thereof prior to baking) on the alimentary paste thus ensuring proper quality control of the food product and presentation of the food product to the consumer.