CA2148038A1

CA2148038A1 - Raw freezed pizza and process for its preparation

Info

Publication number: CA2148038A1
Application number: CA002148038A
Authority: CA
Inventors: Fausto Solano
Original assignee: Individual
Current assignee: Individual
Priority date: 1994-08-23
Filing date: 1995-04-27
Publication date: 1996-02-24
Also published as: ITMI941766A0; ITMI941766A1; IT1274727B

Abstract

Raw freezed pizza having very thin thickness and with excellent organolectic properties, quickly preparable and served without need for a preventive defrosting, and process for its preparation.

Description

~- 21~80~8 RAW ~Kk~w PIZZA AND PROCESS FOR ITS PREPARATION
FIELD OF THE I~ENTION
The present invention concerns a new raw freezed "pizza~', easily serviceable in few moments and having excellent organolectic characteristics, and the process of its preparation.
PRIOR ART
In the world Ali tary field pizza distinguishes among the products of large consumption, both for its traditional deliciousness and dietetic completeness, and for its extreme convenience of consumption and for the relatively low price.
Infact this food is c - ly eaten for lunch, for dinner or as a snack during every moment of the day.
In addition to the compounds which allow the dough and the baking of various kinds of pizzas, various "ready" products are found on the market, all already cooked and freezed, which however need for a preventive defrosting step, giving a pizza not ever crisp and provided with organolectic characteristics sometimes unsatisfying.
The necessity of a freezed pizza having excellent organolectic characteristics and a good fragrance, and which is quickly preparable and serviceable in case of need is felt.
SUMMARY
The Applicant has surprisingly found a raw freezed pizza having thickness of 2-10 mm, quickly preparable by baking at 250-400 C, without needing a preventive defrosting. Moreover the present invention concerns the process for the preparation of said pizza.

~' 21g80~8 DETAILED DESCRIPTION OF THE INVENTION
The characteristics and the advantages of the pizza according to the present invention and of the process for its preparation will be mostly shown during the following detailed description.
A raw freezed pizza having thickness between 2 and 10 mm, and preferably of 3-4 mm, constitutes an object of the invention.
An aspect of particular interest of the invention consists in its particularly thin thickness, not obtainable in normal conditions, because a pizza having said thickness can not be baked by hand, while the freezed pizza, being rigid, does not give difficulties in obtAining layers so thin.
For such a purpose, as it is already formerly pointed out, the pizza must be raw freezed.
m e pizza according to the present invention, that will be preserved at a temperature between -18 and -24 C, is prepared, ready to be served, in the time of 50-250 seconds, by simple baking at a temperature between 250 and 400 C, without need of a preventive defrosting step.
It is possible the eventual addition of the fresh seasoning and of the various desired ingredients on the freezed product, before starting the baking step.
The oven usable for the baking may be a firewood ove~, a gas oven and an electric one.
The pizza of the invention may be prepared in the most various kinds and flavours and preferably in three different kinds: just with tomato, just with mozzarella or finally with tomato and mozzarella. The three 21~80~8 solutions just mentioned constitute the base of every ?iZza actually present on the market and so they show the advantage to have the possibility to be at will modified with the addition of more ingrédients, according to the tastes of the consumer.
The possible addition of more ingredients on the basic ?iZza does not alter either the quality, or the baking time of the product.
A process for the preparation of the above-mentioned pizza, including a leavening step according to specific modalities, constitutes a further object of the invention. Said process provides for the preparation of a dough constituted by flour, yeast, salt, oil, water and various additives, according to the known technique.
A flour of kind "00" (double zero) and seeds oil are preferably used;
moreover yeast is preferably used for the baking in amounts of 500 g of yeast per 15 kg of flour, obtAining an elastic mixture.
Said mixture, reached the temperature of 50-60 C, is made to raise for a time of 1,5-2 hours in suitable containers and it may be divided if necessary in loaves of suitable weight and volume, according to the required final dimensions. Said loaves, having weight in any case between 80 and 160 g, are obtained passing the mixture through a volumetric shredder.
The undivided mixture or the loaves obtained as formerly described are submitted to a further step of raising for a time of 1-2 hours in suitable shelves, dehumidified and maintained at the req~ired rising temperature. It is preferably worked at room normal humidity and the temperature is maintained between 15 and 25 C, regu ating it for maintA;ninE constant the room humidity.
After such a second raising step, the mixture or the loaves are passed " 2148028 under a press or through a roll device by a conveyor belt and the sheet of pasta dough is cut in regular pizzas, anyway having weight of 80-160 g-The obtained pizzas are transferred under the batching plants of tomato5 and mozzarella, or as preferred only under the first or the second batching plant, if the desired pizza is respectively only with tomato or - only with mozzarella, and taken at a temperature between -30 and -~0 ~C.
The used techniques are the usual ones such as the freezing or the forced air rapid freezing, by contact or plates by immersion in unfreezable solutions, by spri~l in~ of unfreezable substances, by direct immersion in the refrigerating liquid, by direct sprinkling of the refrigerating liquid; preferably the pizza is passed, always by a conveyor belt, through a freon or liquid nitrogen tunnel.
At the outlet of the tunnel, the freezed product is preferably at the temperature of about -40 C.
The pizzas so obtained are enveloped with envelopes in an automatic pAcking ~^hine and then put in containers, which preferably contain from 3 to ~0 unities of product.
The packed products are finally preserved in a cold-storage room, maint~ining the temperature between -18 and -24 C, and they are ready to be distributed by refrigerated vans and motor-lorries or on refrigerated containers. Plenty of pizzas may be belt produced in in different forms and dimensions, and preferably in rcund form having diameter equal to 20 and 30 cm, and having corresponding weight between 80 and 600 g. The freezed pizzas according to the present invention have the advantage to be pleasantly eaten both during the traditional meals (lunch and/or dinnerj, and as snacks during any moment of the day, being -n fact 80~8 available in the different aforesaid dimensions.
.~loreover they may be eaten not only in restaurants and pizzerias, but also in bars and for domestic use, for their quickness and eA~iness of preparation, and taken into account the possibility of using any oven for their baking.

Claims

1. Raw freezed pizza having thickness between 2 and 10 mm and weight between 80 and 600 g, quickly preparable by baking at a temperature between 250 and 400 °C, without need for a preventive defrosting step.

2. Raw freezed pizza as claimed in claim 1, characterized in that said thickness is between 3 and 4 mm.

3. Raw freezed pizza as claimed in claim 1, characterized in that said baking is done for a time of 50-250 seconds.

4. Raw freezed "pizza" as claimed in claim 1, characterized in that it has round form, with diameter of 20 or 30 cm.

5. Process for the preparation of a raw freezed pizza having thickness between 2 and 10 mm, comprising the following steps:
a) preparation of a dough of flour, yeast, salt, oil, water and usual additives;
b) raising of the dough obtained from the step a) for a time of 1,5-2 hours, at a temperature between 50 and 60 °C;
c) eventual subdivision of the raisen dough obtained in loaves from the step b);
d) rising of the dough obtained from the step b) or the loaves obtained from the step c) for a time of 1-2 hours, at a temperature between 15 and 25 °C, at room humidity;
e) pressing of the dough or of the loaves obtained from the step d), eventual cutting of the pressed dough and addition of tomato and/or mozzarella, f) deep-freezing or quick freezing of the products obtained from the step e) at a temperature between -30 and -50 °C;
g) packing and cold preservation of the products obtained from the step f) .

6. Process as claimed in claim 5, characterized in that said flour is of kind "00" and said oil is seeds oil.

7. Process as claimed in claim 5, characterized in that said dough contains yeast in an amount of 500 g per 15 kg of flour.

8. Process as claimed in claim 5, characterized in that the loaves obtained from the step C) have a weight between 80 and 160 g.

9. Process as claimed in claim 5, characterized in that said preservation in the step G) happens at a temperature between -18 and -24 °C.