JP2000189043A - Cut food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a cut food such as pizza or pie by coating a specific site precut with a liquid so as to be eaten with slight loss of ingredients topped thereon after divided through making use of precuts. SOLUTION: This cut food is obtained by coating a base having precuts with a liquid such as sauce so as not to cover a part or the whole of the base therewith followed by topping the precuts with ingredients, wherein it is preferable that the liquid is not applied onto an area 5-30 mm in half width on the left and right sides of a cut, thereby, even if this food is divided by making use of the precuts after cooked under heating, the ingredients topped thereon do not run slipping off, therefore being uniform in composition and weight after division, thus enabling this food after divided to be tasted in good balance.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a precut
The present invention relates to a cut food to which a liquid material is applied. As the cut food of the present invention, pizza, bread, pie and the like can be exemplified, when the topping ingredients placed on the liquid material, when dividing the cut food using pre-cut,
It is designed to be separated without falling off. Furthermore, the cut food of the present invention, when eating each part of the cut food divided using the pre-cut, the topping ingredient material rides on a constant number average for each divided part, and eats the food in a well-balanced manner. , So that you can taste it.

[0002]

2. Description of the Related Art Conventional cut foods having a precut in which a liquid material is applied and various kinds of toppings are placed on the liquid material are applied to the entire surface of the base portion or the edge of the base portion is left. After being applied to the entire surface, various topping materials are placed. Further, in cut foods containing such pre-cuts, the amount of topping ingredients to be placed on the entire cut food is usually determined. In other words, in each part to be divided, a certain number of topping ingredients are not placed on average, and they are placed so that the total number of topping ingredients in each part to be divided is constant. I have.

[0003]

A liquid material is applied so as to cover the entire surface of the base portion including such a precut portion,
When the cut food on which various topping ingredients are placed is further divided by using precut after heating and cooking, the topping ingredients placed thereon fall off due to the lubricating action of the liquid material. Also, when the cut food is divided using the pre-cut, the composition ratio and weight of the various topping ingredients placed on each divided part are not necessarily constant,
There is a problem that they cannot eat and taste foods in a well-balanced manner. In view of the above, according to the present invention, when the liquid food is applied to the base portion and the cut food on which various topping components are placed is divided using the precut, the above-described problem does not occur. An object of the present invention is to provide cut food products. Another object of the present invention is to provide a cut food product in which a fixed number of topping ingredients are placed on each part to be divided on average. In the present invention, the precut refers to a cut which is made in advance so as to be easily divided. For example, after the food is cooked, the cuts are partially connected so that the cuts can be easily divided using the cuts.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies in view of the above-mentioned problems, and as a result, have found that a food having a precut, a liquid material applied thereon, and various topping ingredients placed thereon is provided. It has been found that the above problem can be solved by applying a liquid material on the upper surface of the food so as not to cover all or a part of the precut portion. In addition, in a food having a precut, in which various liquid or semi-solid topping ingredients such as cheese sauce are placed, the above-described problem is caused by placing the topping ingredients on each of the divided portions on average. Can be solved. Thus, the present invention has been completed.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. The cut food of the present invention is obtained by applying a liquid material on a base portion having a precut and placing a semi-solid or solid topping material. The liquid material is applied on the base so as not to cover all or a part of the precut portion. In addition, topping ingredients
The cut food is placed on each part to be divided, preferably substantially at the center. At this time, a powdery or small piece-like topping material having heat melting property such as shred cheese or powdered cheese may cover the whole or a part of the base regardless of the precut portion. The heat-meltable topping materials are stuck to each other by heating during cooking, and it is possible to prevent the molded topping material placed thereon from falling off. In the cut food of the present invention, the topping does not fall off even if the cut food is divided using precut after cooking. In addition, since the composition and weight of the various topping components on each of the divided parts are present in a fixed quantity average, the food can be ingested and tasted in a well-balanced manner.

In the present invention, pizza, bread, pie, and the like are cut foods that are precut and a liquid material is applied to the surface of the base portion. The pizza, bread and pie containing such a precut are coated with a liquid material on the surface of the base portion, and a semi-solid or solid topping material is placed thereon. In addition, the topping material on the surface of the divided portion does not fall, so that it is possible to obtain a product in which the balance is functionally maintained during eating. The present invention may be any food such as pizza, bread, pie, etc., but the following pizza-based manufacturing method is exemplified. The pizza crust manufacturing method is roughly divided into direct kneading (straight dough).
There are two methods, a sponge-dough method and a sponge dough method. In the present invention, either method may be used, but a production method by a direct kneading method is exemplified.

That is, in addition to salt, yeast food and sugar, additives such as baking powder and an emulsifier are added to a mixer according to the desired final product, and water, flour and yeast dispersion are further added. , Low speed (150rp
m) lightly mix for 2-4 minutes, then add fats and oils to medium speed
(260 rpm) for 5-7 minutes to prepare dough. Next, the obtained dough is fermented at a temperature of 24 to 30 ° C and a relative humidity of 80 to 90.
The primary fermentation is performed for 30 to 60 minutes while maintaining the percentage, and the gas is released when the dough expands. After that, the dough is stretched to a thickness of 2 to 5 mm with a roller, a large number of small holes are provided with a docker to prevent blistering (blistering), cut and formed into a desired size, and precut, put at a temperature of 35 to 40 ° C. The secondary fermentation is performed for 5 to 30 minutes while maintaining the relative humidity at 80 to 90%. Keep this at 160-230 ° C and open 5-15
Bake for a minute and cool to get the pizza crust.

[0008] In the case of pizza, pizza sauce is usually used as the liquid material. Pizza sauce is a processed tomato product,
It is obtained by adding 0.1 to 2% by weight of salt and seasoning and heating and cooling, but a commercially available product may be used. Other liquids include white sauce, curry sauce,
A fruit sauce or the like can be used. In addition, a thickener such as agar, gelatin or xanthan gum may be added to these sauces to make them into a semi-solid form, which can be used as a pizza sauce. In the present invention, such a source or semi-solid material is referred to as a liquid material. In the case of bread and pie, an appropriate sauce (liquid substance) can be used as necessary. In the present invention, these sauces are called liquid substances.

As the topping ingredient, natural cheese, processed cheese, or sliced, shredded, or diced cheese food, or processed cheese or cheese food preformed to an appropriate size is used as it is. I can do it. In addition, processed cheese or cheese food can be directly placed and used while maintaining fluidity. In addition, if necessary, sausage, anchovies, shrimp, mushrooms, bacon,
Bell peppers, olives and the like can be used. Among these topping ingredients, heat-meltable powdery topping ingredients such as shredded cheese and powdered cheese such as powdered cheese, regardless of the pre-cut portion, base The whole or a part of the part may be covered. However, shaped toppings such as sausage, anchovies, and shrimp, and toppings that are heat-meltable, such as medium to large pieces of cheese, are placed so as not to span or cover the pre-cut portion. Is preferred.

In the present invention, the pizza sauce is applied on the upper surface of the pizza crust having the precut so as not to cover all or a part of the precut. In particular, it is preferable that the pizza sauce is not applied to a portion having a width of 5 to 30 mm around the precut portion.
It is further preferred that the pizza sauce is not applied at a location of 10 to 20 mm. Alternatively, the pizza sauce is applied to the outer peripheral portion of the crust so as not to cover a part of the precut portion, and the pizza sauce is not applied to the other precut portions. By doing so, after cooking, when dividing the food using the pre-cut portion, while suppressing the falling off of various topping ingredients on the divided part, when eating each divided part, Can be ingested and taste well balanced. If the pizza sauce is applied to the entire upper surface of the crust, the effect of preventing various topping ingredients from falling off cannot be sufficiently obtained. Alternatively, if the width of the pre-cut portion is not applied and the pizza sauce is not applied over 30 mm, after heating and cooking, eating the divided parts will increase the number of places where the taste of the pizza sauce cannot be felt,
It is not preferable because the balance of the taste is lost.

[0011] The cut food of the present invention is obtained by topping various topping ingredients as described above, then rapidly freezing at about -30 ° C, and keeping the product temperature at -10 to -18 ° C. It can be. The amounts of the liquid material and the topping material in the present invention are preferably 30 to 60% and 70 to 200%, respectively, by weight based on the pizza crust. The precut may be any continuous cut, a cut whose bottom is not cut, a dotted line cut, a perforation, etc., as long as they are used in normal precut.

[0012]

The present invention will be described below in detail with reference to examples.

Example 1 1 kg of flour, 20 g of sugar, 5 g of salt, and a mixer (vertical Kenwood mixer: manufactured by Aikosha Seisakusho)
Dough was prepared by adding 20 g of yeast and 500 g of water, mixing at low speed (150 rpm) for 5 minutes, and then mixing at medium speed (260 rpm) for 3 minutes. The primary fermentation was performed for 30 minutes while maintaining 65 g of the dough at a fermentation temperature of 30 ° C. and a relative humidity of 85%. After the primary fermentation, degas the gas, make the dough into a 3 mm sheet using a reverse sheeter (manufactured by Masaki Kikai), dock it with a hand docker (pin diameter 1.6 mm, pin length 13 mm), and divide it into four equal parts A precut of a dashed cut was made to facilitate the cutting, and was cut into a round shape having a diameter of 15 cm. While maintaining the round dough at a fermentation temperature of 40 ° C and a relative humidity of 80% for 30 minutes,
Secondary fermentation was performed. After the fermentation, the baked product was baked in an oven at an upper temperature of 200 ° C. and a lower temperature of 200 ° C. for 5 minutes to prepare a pizza crust having a thickness of 8 mm.

Using the pizza crust thus prepared, 20 g of tomato puree, 50 g of shredded cheese (product of Snow Brand Milk Products Co., Ltd.), and 12 g of semi-dried sausage, the method of applying tomato puree was as shown in Samples 1 to 18 below. A kind of pizza was made.

Sample 1: As shown in FIG. 1, 5 g of tomato puree was applied to four places on the upper surface of a pizza crust. The width of the application of the tomato puree was set to 10 mm centering on the precut. Furthermore, shredded cheese was topped over the entire upper surface of the crust from above the tomato puree, and the semi-dried sausage was placed at the center of each part divided by precut.

Sample 2: As shown in FIG. 2, 5 g of tomato puree was applied to four places on the upper surface of the pizza crust. The width of the application of the tomato puree was adjusted to 10 mm centering on the precut. Further, shredded cheese was topped over the top of the crust from above the tomato puree, and placed on the pre-cut so that the center of the semi-dried sausage straddled the pre-cut.

Sample 3: As shown in FIG. 3, 5 g of tomato puree was applied to four places on the upper surface of the pizza crust. The width of the application of the tomato puree was adjusted to 15 mm centering on the precut. Furthermore, shredded cheese was topped over the entire upper surface of the crust from above the tomato puree, and the semi-dried sausage was placed at the center of each part divided by precut.

Sample 4: As shown in FIG. 4, 5 g of tomato puree was applied to four places on the upper surface of the pizza crust. The width of the application of the tomato puree was adjusted to 15 mm centering on the precut. Further, shredded cheese was topped over the top of the crust from above the tomato puree, and placed on the pre-cut so that the center of the semi-dried sausage straddled the pre-cut.

Sample 5: As shown in FIG. 5, 5 g of tomato puree was applied to four places on the upper surface of the pizza crust. The width of the application of the tomato puree was set to 20 mm centering on the precut. Furthermore, shredded cheese was topped over the entire upper surface of the crust from above the tomato puree, and the semi-dried sausage was placed at the center of each part divided by precut.

Sample 6: As shown in FIG. 6, 5 g of tomato puree was applied to four places on the upper surface of the pizza crust. The width of the application of the tomato puree was set to 20 mm centering on the precut. Further, shredded cheese was topped over the top of the crust from above the tomato puree, and placed on the pre-cut so that the center of the semi-dried sausage straddled the pre-cut.

Sample 7: As shown in FIG. 7, 5 g of tomato puree was applied to four places on the upper surface of the pizza crust. The application was performed so that the width where the tomato puree was not applied was 30 mm centering on the precut. Furthermore, shredded cheese was topped over the entire upper surface of the crust from above the tomato puree, and the semi-dried sausage was placed at the center of each part divided by precut.

Sample 8: As shown in FIG. 8, 5 g of tomato puree was applied to four places on the upper surface of the pizza crust. The application was performed so that the width where the tomato puree was not applied was 30 mm centering on the precut. Further, shredded cheese was topped over the top of the crust from above the tomato puree, and placed on the pre-cut so that the center of the semi-dried sausage straddled the pre-cut.

Sample 9: As shown in FIG. 9, 20 g of tomato puree was applied on the upper surface of the pizza crust. Application is
The width where the tomato puree was not applied was set to 0 mm centering on the precut. Furthermore, shredded cheese was topped over the entire upper surface of the crust from above the tomato puree, and the semi-dried sausage was placed at the center of each part divided by precut.

Sample 10: As shown in FIG. 10, 20 g of tomato puree was applied on the upper surface of the pizza crust. The application was performed so that the width where the tomato puree was not applied was 0 mm centering on the precut. Further, shredded cheese was topped over the top of the crust from above the tomato puree, and placed on the pre-cut so that the center of the semi-dried sausage straddled the pre-cut.

Sample 11: As shown in FIG. 11, 5 g of tomato puree was applied to four places on the upper surface of the pizza crust so as to partially cover the precut. For application, the width where the tomato puree is not applied is 10 mm centering on the precut
It was made to become. Furthermore, shredded cheese was topped over the entire upper surface of the crust from above the tomato puree, and the semi-dried sausage was placed at the center of each part divided by precut.

Sample 12: As shown in FIG. 12, 5 g of tomato puree was applied to four places on the upper surface of the pizza crust so as to partially cover the precut. For application, the width where the tomato puree is not applied is 10 mm centering on the precut
It was made to become. Further, shredded cheese was topped over the top of the crust from above the tomato puree, and placed on the pre-cut so that the center of the semi-dried sausage straddled the pre-cut.

Sample 13: As shown in FIG. 13, 5 g of tomato puree was applied to four places on the upper surface of the pizza crust so as to partially cover the precut. The width of the area where the tomato puree is not applied is 15 mm centering on the precut.
It was made to become. Further, shredded cheese was topped over the entire top surface of the crust from above the tomato puree, and semi-dried sausage was placed at the center of each part divided by pre-cut.

Sample 14: As shown in FIG. 14, 5 g of tomato puree was applied to four places on the upper surface of the pizza crust so as to partially cover the precut. The width of the area where the tomato puree is not applied is 15 mm centering on the precut.
It was made to become. Furthermore, shredded cheese was topped over the top of the crust from above the tomato puree, and placed on the pre-cut so that the center of the semi-dried sausage straddled the pre-cut.

Sample 15: As shown in FIG. 15, 5 g of tomato puree was applied to four places on the upper surface of the pizza crust so as to partially cover the precut. Apply the width of the area where the tomato puree is not applied to 20 mm centering on the pre-cut
It was made to become. Furthermore, shredded cheese was topped over the entire upper surface of the crust from above the tomato puree, and the semi-dried sausage was placed at the center of each part divided by precut.

Sample 16: As shown in FIG. 16, 5 g of tomato puree was applied to four places on the upper surface of the pizza crust so as to partially cover the precut. Apply the width of the area where the tomato puree is not applied to 20 mm centering on the pre-cut
It was made to become. Further, shredded cheese was topped over the top of the crust from above the tomato puree, and placed on the pre-cut so that the center of the semi-dried sausage straddled the pre-cut.

Sample 17: As shown in FIG. 17, 5 g of tomato puree was applied to four places on the upper surface of the pizza crust so as to partially cover the precut. The width of the area where the tomato puree is not applied is 30 mm centering on the pre-cut
It was made to become. Furthermore, shredded cheese was topped over the entire upper surface of the crust from above the tomato puree, and the semi-dried sausage was placed at the center of each part divided by precut.

Sample 18: As shown in FIG. 18, 5 g of tomato puree was applied to four places on the upper surface of the pizza crust so as to partially cover the precut. The width of the area where the tomato puree is not applied is 30 mm centering on the pre-cut
It was made to become. Furthermore, shredded cheese was topped over the top of the crust from above the tomato puree, and placed on the pre-cut so that the center of the semi-dried sausage straddled the pre-cut.

[0032]

Test Example 1 Heating test 18 types of pizzas of Samples 1 to 18 prepared as described above were -30
After quick freezing at ℃, the product was kept at -18 ° C. These frozen pizzas were cooked in an 800 W oven toaster for 5 minutes. After heating and cooking, it was divided using a precut, and immediately the weight of the dropped topping material was measured. Table 1 shows the measurement results of the weights of the dropped toppings of Samples 1 to 18.

[0033]

[Table 1] {Sample 1 2 3 4 5 6 7 8 9 10}幅 Width not to be applied (mm) 10 10 15 15 20 20 30 30 0 0 ──────────── ────────────────Sausage ゛ position * Middle upper middle upper middle upper middle upper middle upper ────────────────────重量 Weight dropped (g) 3 16 2 15 2 15 1 13 11 23 ─────────────────────────── ─ ──────────────────────────── Sample 11 12 13 14 15 16 17 18 ───────────幅 Not applied width (mm) 10 10 15 15 20 20 30 30 ─────────────────── ───────── saw゛ Position of ゛ 中 上 上 上 重量 重量 重量 2 15 3 16 3 15 1 14 ──────────────────────────── * Medium: Indicates that the sausage is at the center of each divided part . Above: Indicates that the sausage is above the precut.

[0034]

Test Example 2 Sensory Evaluation Immediately after cooking, 16 skilled panelists divided the pizzas of Samples 1 to 18 one by one using a precut, ate them, and evaluated them sensory. The evaluation was performed using the precut, and the topping balance when eating was divided into the following five levels, and the average was shown. Table 2 shows the results. The average point is rounded off to the first decimal place.

(Evaluation of topping balance) 5 points: good balance between topping ingredients and crust, very preferred 4 points: good balance between topping ingredients and crust, 3 points: neither can be said, 2 points: The balance between the topping ingredient and the crust is poor and somewhat unfavorable. One point: the balance between the topping ingredient and the crust is poor and unfavorable.

[0036]

[Table 2] Sensory evaluation results ──────────────────────────────── Sample 1 2 3 4 5 6 7 8 9 10 4.9 3.6 4.9 3.5 4.8 3.5 3.4 2.8 3.9 2.1 Balance evaluation ──────────────────────────────── ────────────────── ────────────── Sample 11 12 13 14 15 16 17 18 ────────────────────────── 4.9 3.7 4.9 3.4 4.8 3.5 3.4 2.9 Balance evaluation of topping materials 具───

As is clear from the results shown in Tables 1 and 2, in Samples 1, 3, 5, 11, 13, and 15, the amount of the topping material falling off was small, and the balance between the topping material and the crust was very low. I liked it. Sample 2, 4, 6, 8,
On 10, 12, 14, 16, and 18, sausages fell off so badly that the topping ingredients and crust were poorly balanced, which was undesirable. Samples 7, 8, 17, and 18 were unfavorable because the portions not coated with tomato puree had a wide sensory balance. Samples 9 and 10 were unfavorable because the cheese fell off sharply, the composition was lost, and the sensory balance was poor.

As described in detail above, the cut food having a precut to which a liquid material is applied so as not to cover all or a part of the precut portion according to the present invention is used for eating by dividing using the precut. In addition, the problem that the toppings are dropped and the sensory balance is lost is solved.

[0039]

According to the present invention, a cut food having a precut coated with a liquid material so as not to cover all or a part of the precut portion has a small amount of the topping material when dropping by using the precut. It is a product that maintains sensory balance during eating.

[Brief description of the drawings]

The conceptual diagram which shows the positional relationship of a tomato puree, sausage, and a precut. [FIG. 1] Sample 1, [FIG. 2] Sample 2, [FIG. 3] Sample 3,
[FIG. 4] Sample 4, [FIG. 5] Sample 5, [FIG. 6] Sample 6,
[FIG. 7] Sample 7, [FIG. 8] Sample 8, [FIG. 9] Sample 9,
[FIG. 10] Sample 10, [FIG. 11] Sample 11, [FIG. 12]
Sample 12, [FIG. 13] Sample 13, [FIG. 14] Sample 14,
[FIG. 15] Sample 15, [FIG. 16] Sample 16, [FIG. 17]
Sample 17, [FIG. 18] Sample 18

[Explanation of symbols]

 1 Tomato puree 2 Pre-cut 3 Sausage

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Yoshio Kinoshita 1536-118 Hanazono-cho, Hanamigawa-ku, Chiba-shi, Chiba Prefecture (72) Inventor Naoki Inoku 2325, Yoshida, Oizumi-cho, Ouraku-gun, Gunma Prefecture Snow Brand Dairy Dormitory F Term (Reference) 4B032 DB01 DB13 DB32 DE06 DP63 DP64

Claims (3)

[Claims] 1. A cut food product which is precut and a liquid material is applied to the surface of a base portion, wherein the liquid material is applied so as not to cover all or a part of the precut portion, and the cut food product is divided. Cut food, wherein a topping material is placed on each part to be cut. 2. A cut food product which has been precut and has a liquid material applied to a surface of a base portion, wherein the liquid material is applied so as not to cover all or a part of the precut portion, and further has a heat melting property. The powder or small piece topping material covers the surface of the base portion, and the topping material molded thereon is placed so as not to extend over the pre-cut portion at each part where the cut food is divided. Characterized by cut food. 3. The cut food according to claim 1, wherein the liquid material is not applied from the cut portion to a width of 5 to 30 mm around the cut portion.