CN103402363A - 用于制造填充有冰激凌的披萨的方法 - Google Patents

用于制造填充有冰激凌的披萨的方法 Download PDF

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Publication number
CN103402363A
CN103402363A CN2012800104315A CN201280010431A CN103402363A CN 103402363 A CN103402363 A CN 103402363A CN 2012800104315 A CN2012800104315 A CN 2012800104315A CN 201280010431 A CN201280010431 A CN 201280010431A CN 103402363 A CN103402363 A CN 103402363A
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minutes
ice cream
pizza
dough
egg
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戈萨罗·朋萨多·里瓦斯
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PANADERIA RIAL SL
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PANADERIA RIAL SL
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/50—Products with edible or inedible supports, e.g. cornets
    • A23G9/506—Products with edible or inedible supports, e.g. cornets products with an edible support, e.g. a cornet

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

在一个具体例子中，对于给定量，方法涉及首先制备面团，该面团基于1kg小麦粉、400ml白葡萄酒、200ml橄榄油、120g鸡蛋、28g盐和25g酵母，它们都放入混捏机20分钟，然后移出面团使其静置15分钟，将如此获得的块分割成200g的多段，将它们静置60分钟，使得这些分割后的段形成最终披萨的底层和盖层。将300g冰激凌、6g瓜胶、6g小麦淀粉和1.2g味精添加至每个底层或者盖层，将具有以上提到成分的盖层和底层叠置，将它们整个放入温度为200℃的烤箱中18分钟。在烹饪中途即在9分钟之后，将其移出烤箱并且涂上鸡蛋，然后送回烤箱，在烤箱中留到直至最后烹饪，从而形成填充有冰激凌的披萨。

Description

用于制造填充有冰激凌的披萨的方法
技术领域
本发明涉及用于制造填充有冰激凌的披萨的方法，其目的明显是要获得这样的披萨：其主要成分是冰激凌，冰激凌相对于披萨总质量以适当比例添加，之后混合披萨的各组分。
本发明的目的是要获得具有新风味的披萨，加入冰激凌作为主要成分。
背景技术
正如公知的，存在各种类型的披萨，它们基于适当调制的面团，相关成分区加入到面团中，面团具有多种花样和风味，但始终都是食品产品，范围从奶酪到香肠、培根、蔬菜等。
加入冰激凌作为成分的披萨是没有的。
发明内容
本发明的披萨的独特特征在于，其包括冰激凌作为主要成分，并且根据基于以下操作阶段的方法来制作讨论中的披萨：
·制造面团，其以小麦粉、白葡萄酒、橄榄油、鸡蛋、盐和酵母作为基础，它们的大概比例是：小麦粉占54%至58%之间，白葡萄酒占20%至24%之间，橄榄油占9%至13%之间，鸡蛋占6%至8%之间，盐占1%至1.4%之间以及酵母占0.9%至1.3%之间。
·将所有这些物质放入混捏机中，将它们混合20分钟，使得面团的温度达到24℃。
·将获得的面团移出混捏机，并将其作为一整块搁置15分钟。
·将面团分割为多块并搁置60分钟，一些块将用作底层而另一些块将用作盖层，把它们摊开。
·将一定量的冰激凌添加至形成底层的块和形成盖层的块，估计为该底层或盖层的重量的六分之一，还添加冰激凌量的五十分之一的瓜胶，加上相同量的小麦淀粉，最后添加以上提到的小麦淀粉和瓜胶的量的约五分之一的味精。
·将获得的具有底层和盖层以及添加有冰激凌、瓜胶、小麦淀粉和味精的产品放入烤箱中保持温度200℃下18分钟。
·在烹饪中途，将块涂上少量鸡蛋并将其送回烤箱作最后烹饪，从而获得这样的披萨：其具有底层和盖层，并且在这两者之间具有冰激凌和以上说明的相关组分。
具体实施方式
将1kg小麦粉、400ml白葡萄酒、200ml橄榄油、120g鸡蛋、28g盐和25g酵母放入混捏机中，混合20分钟，面团最后温度达到24℃。
将混合后的产品移出混捏机并且使其作为一整块静置15分钟，然后将其分割成200g的若干块。然后将它们滚成球并且搁置60分钟，从而获得已经摊开的底层和盖层，然后将冰激凌添加到底层上并用盖层封闭。
也即，200g的面团块将包含约113.44g小麦粉、22.6ml橄榄油、45.37ml酒、13.61g鸡蛋、2.04g细盐和2.83g酵母。
将300g冰激凌、6g瓜胶、6g小麦淀粉和1.2g味精添加至这些称为底层和盖层的200g的块中，将由底层和盖层形成的加入有冰激凌、瓜胶、小麦淀粉和味精的产品放入温度为200℃的烤箱中，在烤箱中保持18分钟；在烹饪中途，即在9分钟之后，将产生的面团涂上15g鸡蛋，然后将它们都送回烤箱直到最后烹饪，从而使得披萨具有令人愉快或最佳的风味用于消费，该披萨的面团是基于小麦粉、白葡萄酒、橄榄油、鸡蛋、盐和酵母制成的，并且包含基于冰激凌、瓜胶、小麦淀粉和味精的成分。

Claims (1)

1.一种用于制造填充有冰激凌的披萨的方法，其特征在于包括以下阶段：
·将小麦粉、白葡萄酒、橄榄油、鸡蛋、盐和酵母混合，它们的大概比例是：小麦粉占54%至58%之间，白葡萄酒占20%至24%之间，橄榄油占9%至13%之间，鸡蛋占6%至8%之间，盐占1%至1.4%之间以及酵母占0.9%至1.3%之间；
·将上述的组分放入混捏机中混捏20分钟，使面团达到最后温度24℃；
·将面团移出混捏机并将其静置15分钟；
·将面团切割成多块，每块重量约为总面团重量的九分之一，每个切开的块构成最终产品的底层和盖层；
·将一定量的冰激凌添加至底层和盖层块，冰激凌量共计该块的总重量的六分之一，还添加瓜胶和小麦淀粉，瓜胶和小麦淀粉均为冰激凌量的五十分之一，最后添加小麦淀粉量和瓜胶量的大约五分之一的味精；
·将具有冰激凌、瓜胶、小麦淀粉和味精这些成分的盖层放在关联的底层上面，冰激凌、瓜胶、小麦淀粉和味精为以上提到的比例；
·将通过叠加底层和带有上述成分的盖层所获得的产品放入200℃的烤箱中18分钟；
·在9分钟之后将产品移出并涂上少量鸡蛋；
·将涂上鸡蛋的产品送回烤箱，处于相同温度，直到从开始到最后烹饪为18分钟，从而形成最终产品，即填充有重要成分即冰激凌的披萨。
CN2012800104315A 2011-05-13 2012-05-10 用于制造填充有冰激凌的披萨的方法 Pending CN103402363A (zh)

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ESP201100529 2011-05-13
ES201100529A ES2401023B1 (es) 2011-05-13 2011-05-13 Procedimiento de elaboración de una pizza rellena de helado.
PCT/ES2012/070331 WO2012156560A1 (es) 2011-05-13 2012-05-10 Procedimiento de elaboración de una pizza rellena de helado

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US (1) US20140295039A1 (zh)
EP (1) EP2708135A4 (zh)
JP (1) JP2014529393A (zh)
KR (1) KR20140008359A (zh)
CN (1) CN103402363A (zh)
CL (1) CL2013002358A1 (zh)
CO (1) CO6821970A2 (zh)
ES (1) ES2401023B1 (zh)
MX (1) MX2013013005A (zh)
RU (1) RU2013154332A (zh)
WO (1) WO2012156560A1 (zh)

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KR102646760B1 (ko) 2024-02-01 2024-03-12 로로에프엔비주식회사 마시멜로 아이스크림 제조방법

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CN2313388Y (zh) * 1997-12-31 1999-04-14 周亚娟 夹心蛋糕
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CO6821970A2 (es) 2013-12-31
JP2014529393A (ja) 2014-11-13
US20140295039A1 (en) 2014-10-02
KR20140008359A (ko) 2014-01-21
EP2708135A1 (en) 2014-03-19
WO2012156560A1 (es) 2012-11-22
RU2013154332A (ru) 2015-06-20
ES2401023A1 (es) 2013-04-16
MX2013013005A (es) 2014-03-27
EP2708135A4 (en) 2014-11-05
ES2401023B1 (es) 2014-02-19
CL2013002358A1 (es) 2014-11-07

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Application publication date: 20131120