JP2002010731A - Method for producing napoli style pizza crust and device for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a Napoli style pizza crust whose edge portion is well swollen to contain many cavities and whose central portion has also cavities and rough pore tissues to improve the texture, and to provide a device therefor. SOLUTION: This method for producing the Napoli style pizza crust contains a process for baking a pizza dough having a thickly formed edge portion B in a state placing a water-containing liquid material 4 on the central portion A of the pizza dough on such a thin and flexible aluminum foil 2 as flexibly deformed in response to the weight of the pizza dough to be tightly adhered to the floor surface of an oven.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for producing a naples-style pizza crust.
The present invention relates to a method and apparatus for producing a Napoli-style pizza crust having an excellent texture having a cavity and a coarse cell structure even in a central portion.

[0002]

2. Description of the Related Art Generally, pizza is produced by applying pizza sauce to the surface of unheated pizza dough rolled or spread into various shapes, placing cheese or other topping material on the pizza sauce, and heating and baking in an oven. Is being done. However, since the crust portion of pizza is originally a kind of bread, the method of heating and baking the pizza sauce and topping material on the pizza dough during the production of pizza is based on the presence of the pizza sauce and topping material from above. This has the problem that it is basically contrary to the principle of baking bread in that the heating of the bread is hindered and the fire of the crust portion of the pizza is deteriorated.

[0003] In order to solve this problem, in a pizza called a bread type, plenty of pizza sauce and topping material are put on a thick dough and heated and baked at a relatively low temperature of 170 to 270 ° C for a long time of 5 to 12 minutes. In this way, the bread-type pizza obtained in this way has a crust portion having a fine cell structure like a bread. Also, in a pizza called a Milan-Rome type, the pizza dough is thinly formed, so that it is 3 to 5 at around 300 ° C.
It is intended to allow heat to penetrate into the inside of the pizza dough by baking at a medium temperature for a short time of a minute, but because the pizza dough is thin, the resulting pizza is a crispy thing that can be said that the crust part is somewhat too dry is there.

[0004] On the other hand, a pizza called a Napoli style, in which the whole dough is slightly thicker, and in particular, the edges are formed thicker than the center, usually after a pizza sauce is applied to the center and a topping material is placed thereon, The pizza is required to be fired at a high temperature of 300 to 450 ° C. for a short time of 1 to 3 minutes. And such pizza has a good scorching color on the back and the edge which is the exposed part of the crust,
This indicates that heating was perfect even for a short time.

[0005] However, in this pizza called Napoli style, as shown in FIG. 9, for example, the edge B where the pizza sauce 22 is not applied and the topping material 23 is not placed is placed at the moment when the pizza is put into the oven. Because it receives strong heat from both above and below at the same time and is fired at a high temperature of around 400 ° C., even if it is fired for a short time of 1 to 3 minutes, it directly receives heat from above and below and swells greatly, The internal structure has a very good texture including the cavity 7 and the coarse cell structure 8, but the central portion A where the pizza sauce 22 and the topping material 23 are placed is provided.
In a portion directly under the portion where the amount of the pizza sauce 22 is large or under the portion where the topping material 23 overlaps a lot, the heat from above is cut off and the fire is poor, and the dough surface becomes sticky even after baking. In addition, there is a drawback that the portion has a significantly reduced upward swelling force, resulting in a tightly packed tissue 10 with few cavities and bubbles, and a poor texture. For this reason, in Naples style pizza,
It is recommended that the amount of pizza sauce and topping material be reduced, in order to minimize the above drawbacks, such as a reduction in the bulge in the center. Naples-style pizza also requires skilled techniques because of severe manufacturing conditions such as burning stone kilns and firewood, and its use has been limited in pizza specialty shops.

On the other hand, in a food service industry such as a fast food restaurant, a pizza crust which has been first-baked is manufactured industrially in order to provide pizza in a short time according to a customer's order or to easily enjoy pizza in a general household. For example, Japanese Patent Application Laid-Open Nos.
Japanese Patent Application Laid-Open Nos. 9-100242 and 54-70474. However, even with these proposed conventional manufacturing apparatuses, it is possible to continuously and efficiently manufacture bread-type pizza crust,
It has been extremely difficult to produce a Neapolitan style pizza crust continuously and efficiently.

[0007] That is, as an apparatus for continuously producing baked pizza crust in an industrial manner, an integrated pizza crust is formed on a baked plate and the baked plate is directly carried into an oven, After the dough is molded on a molding plate, there is a transfer type that is transferred to a baking plate or in an oven and fired, for example, a pizza dough is formed on a baking plate, and the baking plate as it is in the oven In the former integrated type manufacturing equipment, the baking plate needs to be cooled in the pizza dough forming process, but in general, the baking plate has a considerable thickness because it needs to have mechanical strength, and once cooled, It usually takes a considerable time for the fired plate to reach its maximum temperature in the oven. For this reason, an integrated manufacturing device that forms pizza dough on a baking plate and transports the baking plate as it is into the oven can be used to manufacture a bread-type pizza crust that is baked at a relatively low temperature for a long time. It is difficult to use in the production of pizza dough of Napoli style that requires short time baking, and it is difficult for the heat from below to heat the pizza dough to a high temperature because a baking plate with a large heat capacity is used. When applied directly to a pizza dough in Naples style, there is a problem that not only a crust with good texture having a coarse cell structure in the center but also a sufficient swelling at the edges cannot be obtained. .

After the pizza dough is formed on a forming plate,
In the latter transfer type manufacturing apparatus in which the pizza dough is transferred to a firing plate and fired, a pizza dough formed into a Napoli style having edges formed thicker than a central portion is machined from a forming plate without breaking its shape. It is extremely difficult to remove it and transfer it to a fired plate. For these reasons, it has hitherto hardly been carried out to produce a Neapolitan-style pizza crust continuously on an industrial scale. In addition, all of the conventional pizza crust manufacturing apparatuses as described above half-bak the crust with a degree of baking of less than 80%, and the half-baking has a disadvantage that the sweetness and umami of the dough are not sufficiently produced.

Further, Japanese Patent Application Laid-Open No. 54-70474 proposes a method of flattening non-expanded dough which is not fermented and therefore has low elasticity, as a means for avoiding shrinkage of dough due to rolling. In the flattening method, a mold is fitted between the stamp and the recessed female mold base, and the dough is put into the stamp and stamped. As the mold, a metal container coated with Teflon (registered trademark) or a metal sheet having the strength and flexibility to withstand stamping by mechanical force is used, and a thick aluminum foil of 50 to 100 μm is recommended. Have been. And firing condition is 160
１９０190 ° C. for 12 minutes is presented. Since the pizza has a technical configuration premised on extremely low-temperature and long-time heating, it is considered that an aluminum foil or a Teflon-coated metal container having a balanced thickness is used. Therefore, in this prior art, low-temperature long-time baking and, of course, weak initial heating, and in addition, since the fermentation time of the dough itself is short, bubbles are minute and only a pan pizza type crust can be obtained.

Japanese Patent Application Laid-Open No. Sho 60-60323,
The production method disclosed in, for example, JP-A-154475, is intended to prevent the crust from expanding.
This is a method in which the surface is baked and hardened by a high-pressure heating press for 10 seconds, and a method in which a part where pizza sauce is applied and a part where it is not applied are mixed. However, all of these methods have an opposite effect in that the crust is made to have many bubbles because the main purpose is to suppress expansion. It has the effect of preventing the shrinkage of the dough when pressed by heating at a high temperature, and the mold can be determined by a single rolling operation.

[0011] In addition, the pizza club provided in a baked state
The strike is for the food service industry,
At home, apply pizza sauce and place toppings
It is assumed that the secondary firing will be performed after
Put anything under the pizza crust with an oven toaster etc.
If you do the secondary firing without
In a pizza crust with a nice edge, put the topping material
Edge and pizza crust back on which nothing rests than in the center
But the pizza crust is burnt first
It had to be semi-baked. However, pie dishes and top plates
When performing secondary baking with a pizza crust on top
Is more than baked in primary baking except for the edges.
Almost completely baked because firing of the strike did not progress
Pizza crust is required, but baking proceeds at the edge
Therefore, it is better to perform semi-firing with a firing degree of less than 80%
Contradiction occurs. Moreover, the firing degree is not more than 80%
The full semi-baked, as described above, the sweetness and umami of the dough
And you can get a fully extruded pizza crust
There is no problem. For this reason, the Neapolitan style
When it comes to making good quality pizza crust
Is difficult and Naples-style pizza is sold outside of pizza specialty stores
It is extremely difficult to enjoy at restaurants and homes in
It had been.

Further, in a fast food restaurant or a home delivery pizza store, pizza is baked from pizza dough handmade or delivered from a center, but pizza is baked in a timely manner according to an order. In order to do this, the oven must be kept running at all times. However, in order to bake pizza from pizza dough, an oven having a relatively large heat capacity is required, and a hearth operation type gas oven such as a hot air convection type or hot air injection type gas oven currently generally used, and a furnace Maintaining a fixed-floor electric oven at all times, even when playing mostly, is an enormous burden in terms of energy, and the constant temperature of the oven increases the temperature inside the kitchen. The cost of cooling to control it is enormous.

Moreover, the hearth-operated gas oven and the fixed hearth-type electric oven occupy a considerably large space, and it is desirable not to use such a large oven in order to effectively use the area of the store. However, for that purpose, a pizza that looks like a homemade pizza can be easily made at a restaurant or at home without using a large heat capacity oven such as a hearth operated gas oven or a fixed hearth electric oven Is desired.

[0014]

SUMMARY OF THE INVENTION The present invention has been made to solve the problems of the prior art as described above.
Easily enjoy the ideal Neapolitan-style pizza with well-built edges and lots of cavities, as well as cavities and coarse-celled foam in the center, even at restaurants and homes other than pizza specialty stores To provide a method and a device for producing a Naples-style pizza crust, and to provide a Naples-style pizza crust so produced and a method for preserving the same. An object of the present invention is to provide a method for producing a style pizza.

[0015]

SUMMARY OF THE INVENTION The present invention solves the above-mentioned problem by firing a pizza dough having a thick edge portion on an aluminum foil in a state in which a liquid material containing water is present on the upper surface of the central portion. Providing a method for producing a Naples-style pizza crust including a process, and a pizza dough on which a Naples-style pizza crust produced by such a production method and a Naples-style pizza crust produced by such a production method are provided. Preservation method of Naples-style pizza crust that keeps the aluminum foil fired in the state of being attached, and further, if necessary, apply pizza sauce to the Naples-style pizza crust manufactured by such a manufacturing method, and add a topping material To provide a method for producing a Neapolitan style pizza that is further baked,
In addition, means for moving the aluminum foil along a predetermined path is provided, and means for sequentially placing the pizza dough divided into a predetermined size on the aluminum foil along the moving path of the aluminum foil. Means for rolling and forming the placed pizza dough on the aluminum foil, means for spraying or applying a liquid containing water to the center of the pizza dough on the aluminum foil, and means for heating the pizza dough on the aluminum foil The above-mentioned problem is solved by providing a manufacturing apparatus for a pizza crust of Naples style.

That is, in the method for producing a Napoli-style pizza crust according to the present invention, the pizza dough is fired on aluminum foil, and the aluminum foil has good thermal conductivity and is thin and highly flexible. Therefore, it is deformed flexibly according to the weight of the dough, and the contact area between the dough and the floor of the oven is increased to increase the contact area, and heat is also transferred very quickly in the horizontal direction via the aluminum foil. Thus, the entire dough can be uniformly heated to provide a driving force for the entire dough to be raised.

On the other hand, in the method for producing a Napoli-style pizza crust of the present invention, a liquid material containing water is made to be thinly spread or applied on the upper surface of the central portion of the pizza dough, whereby While preventing the whole central portion of the pizza dough from expanding like a single dome, a large number of medium-sized or small dome-shaped expansions are generated in the central portion of the pizza dough, and the hollow and eyes are formed also in the central portion of the pizza dough. It is possible to obtain a good texture having a coarse cell structure. That is, in the method for producing a Napoli-style pizza crust of the present invention, when industrially producing pizza crust continuously, attention is paid to the fact that large expansion of the whole pizza dough is likely to occur, and the driving force of this huge expansion is reversed. To produce medium and small dome-shaped expansions in the center of the pizza dough.

As the liquid substance containing water, any substance can be used as long as it can be used in foods and does not adversely affect the taste of pizza. Alternatively, it is preferable to use a pizza sauce. The amount of the liquid material containing water is not particularly limited as long as the pizza crust after baking has a hollow and coarse cell structure not only at the edges but also at the center, as described later. The size and number of the dome-shaped expansion generated in the center of the pizza dough can be adjusted by the amount of liquid containing water that is sprayed or applied to the center of the pizza dough during firing. The number can be adjusted as appropriate while observing the number and scale of the dome-shaped expansion that occurs. However, in order to generate an appropriate number of expansions of an appropriate size in the center of the pizza dough, it is desirable that the amount of the liquid containing water is such that almost no fluid liquid remains after firing. . Here, the degree to which the fluid liquid material hardly remains means that almost no liquid material containing water flowing on the pizza crust surface when the pizza crust is tilted after baking, and the pizza crust surface is in a slightly wet state. It does not matter.

The thus obtained Napoli-style pizza crust of the present invention not only has a bulged edge and a hollow interior, but also a hollow and coarse cell structure formed in the center. It is extremely chewy and gives excellent texture. And 80
Since it is baked to a baking degree of 100%, if it is stored at room temperature or refrigerated or frozen with aluminum foil used for baking as it is, it is possible to bake pizza dough in a portion that comes in contact with aluminum foil. There is an advantage that the fragrance produced by the scorching does not dissipate while being sealed. Also, the aluminum foil that remains attached to the pizza crust has a considerable shape-retaining effect and has the advantage of facilitating handling during storage.

Further, the Napoli-style pizza crust of the present invention is obtained by applying a pizza sauce to the center portion thereof as required, placing a topping material thereon, and performing secondary firing.
The feature is that it is easy to make a Neapolitan style pizza with excellent texture. For this reason, for example, in a home delivery pizza store, etc., the pizza crust is manufactured and stored based on the manufacturing method of the present invention at a relatively short time for ordering, so that when ordering, the pizza crust is made in a very short time at the time of ordering. Pizza can be easily manufactured. At the time of the secondary firing, it is preferable that the aluminum foil used for the primary firing is peeled off and turned over, and a pizza crust is placed on the aluminum foil for the secondary firing. If necessary,
The end of the aluminum foil may be bent to cover the edge of the pizza crust so that the edge is not subjected to excessive firing by secondary firing. Also, the pizza crust may be secondarily fired on a newly prepared aluminum foil without peeling and reusing the aluminum foil used for the first firing.

Further, according to the apparatus for manufacturing a pizza crust of the present invention, the thinner and more flexible aluminum foil is deformed flexibly according to the weight of the pizza dough and comes into close contact with the floor of the oven. Means for moving the pizza dough divided into a predetermined size on the aluminum foil along the moving path of the aluminum foil. Since it is equipped with a means of rolling and forming on a foil, a means of spraying or applying a liquid material containing water to the center of the pizza dough on the aluminum foil, and a means of heating the pizza dough on the aluminum foil, the pizza crust is continuously It can be efficiently manufactured. In particular, the forming and baking steps are performed sequentially while moving the aluminum foil on which the pizza dough is placed along a predetermined path, so there is no need to transfer the formed pizza dough onto a baking plate. It does not have the drawbacks found in transfer-type manufacturing equipment, and because the aluminum foil is thin, has high thermal conductivity, and has a small heat capacity, the temperature rises almost instantaneously in the heating means, and a conventional fired plate is used. As in the case, there is no disadvantage that the temperature rise takes time.

[0022]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail with reference to the drawings.

FIG. 1 is a cross-sectional view of a pizza dough immediately before baking, wherein 1 is a pizza dough, 2 is an aluminum foil,
Reference numeral 3 denotes an oven hearth, 4 denotes a liquid containing water, A denotes a central portion of the formed pizza dough, and B denotes an edge. In FIG. 1, a gap is provided between the aluminum foil 2 and the hearth 3 of the oven for convenience of illustration, but actually, there is substantially a gap between the aluminum foil 2 and the hearth 3 of the oven. There is no specific gap, and both are in close contact.

The pizza dough 1 may be of any composition as long as it is normally used for pizzas in Naples style. The flour prepared for pizza may be mixed with auxiliary ingredients such as salt, as appropriate. It is preferable to add yeast, add water, knead, ferment sufficiently, and add a large amount of gas.

The aluminum foil 2 is suitable for use in the present invention because it has good thermal conductivity and is allowed to be used for food. As the aluminum foil 2, any thickness may be used as long as it has good thermal conductivity and excellent flexibility that can be deformed flexibly. In the case where the hearth 3 of the oven for firing has a plate shape with no gap, the thickness is preferably in the range of about 10 to 18 μm, more preferably in the range of about 12 to 15 μm. On the other hand, the hearth 3 of the oven for baking pizza dough
Is preferably about 10 to 22 μm, more preferably about 12 to 20 μm, and still more preferably about 12 to 18 μm. In any type of hearth, if the thickness of the aluminum foil is less than 10 μm, it cannot be said that the aluminum foil cannot be used. However, the mechanical strength is reduced and the aluminum foil is easily broken.
m or more, more preferably 12 μm or more.

On the other hand, when the thickness of the aluminum foil is increased, the flexibility becomes poor, and the pizza dough 1 is not deformed flexibly by the weight thereof. As a result, the contact area between the pizza dough 1 and the oven hearth 3 is reduced. In addition, unevenness occurs in the adhesion between the pizza dough 1 and the hearth 3 of the oven, and there is a tendency that the crust has a small amount of bulging to the upper part and a weak swell. Therefore, from this viewpoint, it is preferable that the thickness of the aluminum foil is thin. When the oven hearth 3 has a plate shape with no gap, if the thickness of the aluminum foil exceeds 18 μm, it does not mean that the aluminum foil cannot be used, but the pizza dough tends to be weakened during baking. Further, when the oven hearth 3 is mesh-shaped, heat is transmitted by forced convection or injection, so that the thickness of the aluminum foil is smaller than when the oven hearth 3 is plate-shaped. Thickness is acceptable, but even in that case the thickness of the aluminum foil is 22 μm
When it exceeds, the swelling of the pizza dough during baking tends to be weak. Therefore, the thickness of the aluminum foil used is
When the hearth of the oven for baking pizza dough is plate-shaped, it is about 12 to 15 μm, and when the hearth of the oven for baking pizza dough is mesh-shaped, it is about 12 to 20 μm.
It is preferred that In addition, aluminum foil is hard and soft and hard not only lacks flexibility but also lacks adhesiveness with the fabric, so the peeling phenomenon from the fabric occurs during firing and the fabric rises, and sufficient expansion occurs. Since it cannot be obtained, the object of the present invention cannot be achieved.

The pizza dough 1 is usually divided into a suitable size, placed on an aluminum foil 2 and formed on the aluminum foil 2. It is a matter of course that after molding at another place, it may be placed on the aluminum foil 2. When placing the pizza dough 1 on the aluminum foil 2, in order to easily separate the baked pizza dough 1 and the aluminum foil 2 from each other, it is necessary to apply a thin coating of edible oil on the aluminum foil 2 in advance. Alternatively, it is desirable to uniformly spread flour or starch such as wheat flour. As the applied edible oil,
Vegetable oils such as soybean oil, rapeseed oil, olive oil and corn oil, and one selected from animal oils such as lard and tallow, or a mixture of two or more thereof. It is preferable that these edible oils do not contain additives such as an emulsifier and a surfactant which have an effect of releasing from a mold generally used for baking. If these additives are contained in the applied edible oil, the pizza dough 1 peels off from the aluminum foil 2 due to the curing by heating, and is quickly formed by the air layer formed between the pizza dough 1 and the aluminum foil 2. In this case, there is a problem that pizza crust having a cavity and an open cell structure which is the object of the present invention cannot be obtained.

The application of edible oil to the aluminum foil 2 is as follows:
It may be performed immediately before placing the pizza dough 1 or an aluminum foil 2 to which edible oil is applied in advance may be prepared.
The method of applying the edible oil has the advantage that the operation is easy and inexpensive. On the other hand, there are no particular restrictions on the amount of flour or starch, such as flour, to be scattered, but it is only necessary that the powder particles are scattered on the surface of the aluminum foil 2, and the scatter of a larger amount returns heat conduction. It is not preferable because it hinders. The amount of the powder spread on the aluminum foil 2 is 0 to 2 g / 900 cm ²
An amount of about (30 cm × 30 cm) is preferable. Regardless of the method of applying or spreading edible oil, the peeling between the baked pizza dough 1 and the aluminum foil 2 after the baked pizza dough 1 is cooled is preferable because the peeling is facilitated when the baked pizza dough 1 is cooled. .

Pizza dough 1 placed on aluminum foil 2
Is formed on the aluminum foil 2 into a stepped edged style that is slightly thick overall and the edge B is thicker than the center A. This molding may be performed by hand or by using a press machine of a heating system or a non-heating system. In the case of the heating system, heating at a high temperature for a long time at which the surface is covered at the end of the molding. It is not preferable to carry out firing under the conditions to cause a huge expansion, or to suppress the expansion by baking. The pizza dough surface should be finished while maintaining its raw state, as in the case of manual molding or non-heating method. Then, expansion of small and medium-sized multi-bubbles does not have to be suppressed.

The pizza dough whose surface is rolled and formed while being kept in a raw state, and the pizza dough whose surface is flattened without being fixed by heat easily contracts and causes deformation of the final product. Need to be prevented. As a means for this, a proofer (proofer) step is provided between the gradual primary rolling to extend to an intermediate thickness and the secondary rolling to almost determine the predetermined thickness and size, and the dough is aged and softened. This not only prevents the shrinkage of the dough, but also promotes the generation of air bubbles, and has a favorable result for the purpose of the present invention. By adopting the proofing process, which is indispensable for bread production, at this stage of the pizza crust production process, it is possible to effectively produce a multi-cellular pizza crust. The stamp type of the primary press, which is the pre-rolling, is not necessarily a female type, but the secondary press for determining the size, thickness and position is preferably a female type stamp. Following the secondary press, the tertiary press uses a male stamp to create an edge with a step from the center. Expressions such as primary and secondary do not mean the number of times, for example, the primary may be multiple times, but if the number of presses is not kept to the minimum necessary, excessive degassing will occur, and pizza crust with less swelling Become.

Suitably, the condition of the stove is about 70% or more of relative humidity, about 33 to 45 ° C., and about 2 to 15 minutes. Aging between the horizontal movements of long aluminum foil requires a long distance, but can be done automatically. It is extremely advantageous in terms of location that the long aluminum foil on which the pizza dough is placed is cut into a short length just before the wheel and stored in a rack to make it three-dimensional and move horizontally in the wheel. The movement is performed manually or by power. It is also possible to rotate the rack in a gondola manner.

When the pizza dough is rolled while being kept in a raw state, the adhesion of the dough to the back surface of the stamp is as follows:
Regardless of whether the stamp is air blown or not, the tendency is mitigated by applying Teflon coating and applying oil on the dough mass.

Since it is more advantageous to move the dough three-dimensionally in the wheel, the aluminum foil on which the pizza is placed is cut before the wheel and stored in a rack. Then, the rack is moved horizontally in the wheel, or the rack is rotated in a gondola manner. It is advantageous to move horizontally while keeping it long manually.

As in the present invention, rolling on a calcining vessel like forming on aluminum foil is extremely advantageous in terms of industrial mass production.

When the forming of the pizza dough 1 is completed, a liquid containing water is present on the surface of the central portion A of the pizza dough 1. As the liquid substance containing water, any substance can be used as long as it can be used for food and does not adversely affect the taste of pizza, but typically, water or Pizza sauce is preferred. Water and pizza sauce may be mixed and used. As a method for causing a liquid material containing water or water such as a pizza sauce to be present on the surface of the central portion A of the pizza dough 1, the upper surface of the central portion A of the pizza dough 1 contains water or water such as a pizza sauce. Any liquid can be used as long as it can be made thin and almost uniformly present, but usually it is sprayed, applied, dropped,
Spraying and the like are preferred because they are the simplest and thin and evenly present. The amount of water or a liquid material containing water typified by a pizza sauce, which is present on the surface of the central portion A of the pizza dough 1, is such that the pizza crust after baking has a hollow and coarse shape not only at the edges but also at the center. There is no particular limitation as long as the pizza dough has a cellular structure, and the number and scale of the dome-shaped expansion generated in the center of the pizza dough can be appropriately adjusted while looking at the number and scale thereof. In order to generate an appropriate number of the liquids, the amount of the liquid containing water is desirably such that almost no fluid liquid remains after firing.

In this state, the aluminum foil 2 is moved into the oven and heated and baked in a state in which the aluminum foil 2 is brought into close contact with the furnace hearth 3 of the oven. It is fired as shown, and after cooling, the internal cross section has the structure shown in FIG. That is, the shape of the edge B of the pizza dough 1 rises greatly with heating,
While the interior becomes a cavity 8, the liquid A containing water such as water or a pizza sauce is present in the central portion A, so that excessive heating from the top is temporarily cut off at the beginning of heating. Therefore, the expansion timing of the central portion A is shifted compared to the edge portion B, but the expansion of the pizza dough 1 starts soon from a place where the water content is relatively small, and a plurality of small domes 5 expands. Medium dome 6
Grow into From the dome-shaped raised portion, the water flows to the surrounding portion that has not yet raised, and a little liquid pool 4 'around the raised portion,
4 ′,... The swelling due to expansion in the central portion A of the pizza dough 1 is divided by the pools 4 ′, 4 ′,.
Are prevented from expanding into a large dome shape as a whole, and a plurality of small domes 5, 5,... And medium domes 6, 6,... Are formed as shown in FIG. It is desirable that the pools 4 ', 4',... Of the liquid material disappear at the end of firing, and that no fluid liquid material remains.

The surfaces of the formed small domes 5, 5,... And the medium domes 6, 6,.
The inner upper layer becomes large cavities 7, 7,..., Sometimes as many as two or three layers, as shown in FIG. 3 as a cross-sectional view after cooling. The lower layer is a coarse cell structure 8 separated by a honeycomb-like thin film, and has a multilayer structure of a thin film as a whole. After baking, the expanded portion becomes supple with cooling after cooling, and sinks easily with a light force, so that the skin of the pizza dough 1 does not expand to the extent that it can be stretched during baking, as long as a plurality of expanded portions are separated, and with cooling Thus, a Napoli-style pizza crust having a step between the edge B and the center A is generated. In this Neapolitan style pizza crust generated, the edge B rises,
It is an ideal Naples-style pizza crust having a large number of cavities 7 and a cellular structure 8 with a structure including a cavity 7 therein, a thinner skin at the center portion A, and a good inner surface of the inside. The firing was performed at a temperature of 280 to 450 ° C. for 1 hour.
~ 3 minutes, so that on the back side 95-1
About 00%, desirably up to about 100% firing degree,
On the surface, it is desirable that the pizza dough 1 is baked to a degree of baking of 80 to 100%. Here, the degree of baking of 100% means a state in which the degree of burn is sufficiently entered, and a degree of baking of 95% means a state in which the degree of brown is slightly thin, and a degree of firing of 80%
"" Means that there is almost no brown eyes. Thus, the pizza dough 1 is 80 to 10 at the time of the first baking of the pizza dough 1.
As a result of baking to a degree of baking of 0%, the Naples-style pizza crust of the present invention exhibits fragrant aroma, sweetness and umami.

The amount of the water-containing liquid material 4 to be present on the surface of the central portion A varies considerably depending on the type of oven. In the case of an oven that dries easily, such as a mesh belt band oven in which a hot air stream is moving strongly, a relatively large amount is required. In any case, the amount of the liquid substance containing water can be appropriately adjusted while observing the number and scale of the dome-shaped expansion generated in the center of the pizza dough, but in order to produce a pizza crust excellent in texture. It is desirable to reduce as much as possible so that substantially no fluid liquid remains at the end of firing.

However, if the amount of the liquid material 4 containing water is too small, the pizza dough 1 swells greatly as a single dome 9 as shown in FIG. As shown in FIG. 5 which is a cross-sectional view, the inside is occupied by a large cavity 7 and a coarse cell structure 8 connected together, and a step between the central portion A and the edge portion B is also seen. Instead, it is almost impossible to call a Naples-style pizza crust. Conversely, liquid material 4 containing water 4
If the amount is too large, as shown in FIGS. 6 and 7, even after firing, the liquid material 4 containing water remains in a flowable state,
In addition to making the fire in the center A worse, the pizza dough 1
This results in a tightly packed structure 10 with few bubbles inside the fired crust. In such a pizza crust, the degree of baking of the central portion A is low, the sweetness and umami are small, and the texture is bad.

As described above, the pizza crust of the present invention is fired while the pizza dough 1 is placed on the aluminum foil 2, so that, for example, the pizza dough 1 is fired in a stone kiln or a fixed hearth kiln. Even in this case, there is an advantage that the back of the pizza crust is not stained unlike the conventional one in which the dough is directly placed on the hearth. Also, aluminum foil 2
Since the aluminum foil 2 has good thermal conductivity, the aluminum foil 2 becomes almost instantaneously the temperature in the oven when it is transferred into the oven, and the heat of the oven can be transferred to the pizza dough 1 without delay. In addition, since the aluminum foil 2 quickly transmits heat also in the horizontal direction, the heat of the oven can be uniformly transmitted to the entire bottom surface of the pizza dough 1. In the Naples-style pizza crust of the present invention, the back side of the baked pizza crust has less scorching unevenness, is uniformly scorched as a whole and adheres well to the aluminum foil. , And quickly transmitted to the pizza dough, indicating that a good Neapolitan-style pizza crust has been fired.

The baked Naples-style pizza crust of the present invention as described above has 95-1
00%, the surface is fired to a degree of firing of 80 to 100%. After cooling at room temperature, the aluminum foil used for firing is kept attached, and the room temperature is kept at room temperature, refrigerated or frozen, and further distributed. Has the advantage that the fragrance produced by baking or scorching the pizza dough in the portion that comes into contact with the aluminum foil does not dissipate while being sealed. In this case, the aluminum foil that remains attached to the pizza crust has a considerable shape-retaining effect and has the advantage of facilitating handling during storage. When the size of the aluminum foil is sufficient, the aluminum foil attached to the back surface of the pizza crust is folded back and wrapped around the pizza crust, so that it can be used as a simple packaging. Even if the size of the aluminum foil is not enough, fold the protruding part of the aluminum foil onto the pizza crust,
A simple packaging container as it is when two sheets are stacked on top of each other and stacked as a minimum unit of two sheets, or simply by stacking the front and back together and stacking with the top and bottom reversed. Can be used as The storage and distribution of the Napoli-style pizza crust of the present invention is not limited to storage and distribution with the aluminum foil adhered. The aluminum foil is peeled off, and instead, air and / or moisture impermeable materials such as a wrap film and a plastic bag are used. The pizza crust of the present invention may be wrapped and preserved and distributed in a food packaging material of any nature.

In order to produce a Naples-style pizza using the Naples-style pizza crust of the present invention, the aluminum foil attached to the back of the pizza crust is peeled off, the pizza sauce is applied to the upper part of the pizza crust, and the topping material is placed. , Put the aluminum foil that had been peeled off on the inside out, and if necessary, weave the remaining portion of the peripheral edge of the aluminum foil to cover the edge of the pizza crust, and then use an oven toaster or the like for about 3 to 4 minutes. What is necessary is just to perform secondary baking. When pizza sauce is used as a liquid containing water, pizza sauce may be further applied at the time of secondary baking, but it is not particularly necessary to apply.

The aluminum foil is turned upside down during the secondary firing because the burnt residue that has already adhered to the aluminum foil is
This is to prevent the aluminum foil from being reattached to the back surface of the pizza crust at the time of the secondary baking, and the aluminum foil is not removed properly after the secondary baking. By performing the secondary firing in a state where the edge is covered with the aluminum foil in this way, the degree of firing of the edge in the secondary firing can be adjusted, and the progress of scorching can be stopped. If aluminum foil is not laid on the back of the pizza crust during secondary baking, heat the back of the pizza crust, which has been almost completely baked in the primary baking, for the same time as the top of the pizza crust on which the raw topping material is placed, by direct fire Therefore, the back of the pizza crust may be too scorched and hardened. Also, pizza crust is in a steamed state on aluminum foil by secondary baking, and may become soft due to moisture transfer, in such a case, at the final stage of secondary baking, remove the aluminum foil, It may be directly exposed to a direct fire for about 30 seconds to 1 minute. The aluminum foil used for the secondary firing is not limited to the one used for the primary firing, but may be a new one. When using a newly prepared aluminum foil, or when peeling and using the aluminum foil used for the primary firing, in either case,
When a plurality of small holes are made in the aluminum foil to be used and then secondary firing is performed, the secondary firing can be completed by a single firing without being in a steamed state. There are various methods for making small holes in the aluminum foil. For example, a large number of small holes can be easily made by folding the aluminum foil and cutting out appropriate portions.

In the case of a conventional Neapolitan style pizza,
Although it is not preferable to put too much topping material and baking it, in the case of producing a Naples-style pizza using the Naples-style pizza crust of the present invention, the surface of the pizza crust already has a baking degree of 95 to 100%. Since it is baked, no matter how much the topping material is placed on the pizza crust, there is no need to worry about the fire of the pizza crust thereunder, and there is an advantage that the baking time can be determined by the degree of burning of the topping material.

FIG. 8 is a view showing an example of the apparatus for producing a naples-style pizza crust of the present invention. In FIG. 8, reference numeral 2 denotes an aluminum foil, 11 denotes an aluminum foil roll, and 1 denotes an aluminum foil roll.
2 is a dough dividing machine, 13 is a press machine, 14 is a water spraying machine, 1
5 is a dough forming process conveyor, 16 is a hearth fixed oven having an inlet opening and an outlet opening, 17 is a cutter, 18 is a pizza crust discharge conveyor, 19 and 19 'are feed rollers, 20 is a pizza dough mass, and 21 is a forming dough. Pizza doughs respectively.

In this Naples-style pizza crust manufacturing apparatus, the aluminum foil 2 is sequentially fed out from the aluminum foil roll 11 by the feed roller 19,
It moves on the dough forming process conveyor 15, passes through the hearth fixed oven 16 via the inlet opening and the outlet opening,
It is further fed by the feed roller 19 ′ and transferred to the pizza crust discharge conveyor 18. A dough dividing machine 12 that divides pizza dough into a predetermined size along the moving path of the aluminum foil 2 and places the pizza dough on the aluminum foil 2 as a pizza dough block 20, and a pizza mounted on the aluminum foil 2 Press machine 1 for rolling and forming dough 20 on aluminum foil 2
3. A watering machine 14 for spraying water on the center of the formed pizza dough 21, a formed pizza dough 2 on the aluminum foil 2.
Furnace-fixed ovens 16 for heating 1 are arranged one after the other, so that the production of the Neapolitan-style pizza crust of the present invention is performed.

The operation of the Naples-style pizza crust manufacturing apparatus will be described. The pizza dough used for the Naples-style pizza crust is supplied to the dough dividing machine 12, while the aluminum foil 2 is not shown. The edible oil is thinly applied by the application device before the dough mass 20 is placed from the dough divider 12. When the apparatus starts operating, the dough forming process conveyor 15 and the feed rollers 19 and 19 'start rotating, and the aluminum foil 2 is sequentially fed from the aluminum foil roll 11 and starts moving. The dough dividing machine 12 divides the pizza dough by a predetermined amount, and places the pizza dough as a dough mass 20 on the aluminum foil 2 moving below the pizza dough at a predetermined timing. The interval between the dough pieces 20 on the aluminum foil 2 may be increased, and the aluminum foil 2 between them may be used for packaging later, or the timing of dividing and placing the pizza dough from the dough dividing machine 12 may be adjusted. This is arbitrarily possible.

Dough mass 20 placed on aluminum foil 2
Is pressed by a press machine 13 to form an edged style in which the edge is thicker than the center and has a step. The movement of the aluminum foil 2 is intermittent jogging, and the pressing machine 1
At the time of the press of No. 3, it stops instantaneously. In addition,
The press machine 13 may be a hot press type or a non-heat press type.

When the dough 21 formed in the stepped edged style by the press machine 13 moves to below the watering machine 14, the watering machine 14 sprays a required amount of water on the center of the formed fabric 21. I do. The water spraying by the water spraying machine 14 is performed in a state where the movement of the aluminum foil 2 is temporarily stopped. It is desirable that the timing of the stop be synchronized with the timing of the press of the press machine 13. In addition,
Instead of spraying water, a pizza sauce may be applied.

[0050] The formed pizza dough 21 on which an appropriate amount of water has been sprayed then passes through a fixed hearth oven 16 and is baked in the oven to a predetermined firing degree. The temperature in the hearth fixed oven 16 is maintained at 280 to 450 ° C., and the time required for each formed pizza dough 21 to pass through the hearth fixed oven 16 is a predetermined baking time of 1 to 1. It is set to 3 minutes.

The pizza dough 21 baked in the hearth fixed oven 16 and turned into a pizza crust is then transferred to a pizza crust discharge conveyor 18.
Before that, the aluminum foil 2 on which 1 is placed is cut by the cutter 17 at a predetermined length. The cutting of the aluminum foil 2 is, as a rule, one piece on one aluminum foil piece.
The cutting is performed at a timing such that one pizza crust is placed, but in some cases, the cutting may be performed at a timing such that two or three or more pizza crusts are placed on a single connected aluminum foil piece. The cutting of the aluminum foil 2 by the cutter 17 is preferably performed in a state where the aluminum foil 2 is stopped, as in the case of spraying water, and the timing of the stop is desirably synchronized with the timing of pressing of the press machine 13. .

In the above description, the means for heating and baking the pizza dough is the hearth fixed oven 16, but the baking of the pisa dough is not limited to the hearth fixed oven 16, but the pizza dough is heated at a predetermined temperature for a predetermined time. Any type of oven that can be fired may be used. For example, a plurality of small hearth fixed ovens, such as a small oven having a heating means such as an electric heater attached to the top lid and the bottom of the hearth, are prepared, and are transported by a conveyor to receive a molded pizza dough before firing. And the place where the pizza crust is discharged after baking, and the pizza dough may be baked within the moving time. In this case, at the receiving place of the pizza dough before baking, the pizza dough before baking was placed together with the aluminum foil in the small hearth fixed oven, and heated and baked during the movement of the small hearth fixed oven. Thereafter, at the discharge place of the baked pizza crust, the baked pizza crust is taken out of the small hearth fixed oven together with the aluminum foil. Of course, a hearth operation type oven having a mesh hearth may be used.

Hereinafter, the present invention will be described in more detail with reference to Examples, but it goes without saying that the present invention is not limited to those described in these Examples. <Example 1>

100 parts by weight of flour, a trace amount of cysteine, 1.5 parts by weight of sodium chloride, 1 part by weight of powdered yeast, and 58 parts by weight of water are mixed and kneaded, refrigerated for 20 hours, and fermented at room temperature of 22 ° C. for 4 hours. Let the dough expanded to about 3 times the volume
50g each, size 30cm × 30cm, thickness 15μm
Placed on aluminum foil. In advance, 0.2 g of flour per sheet was uniformly spread on an aluminum foil with a sieve. The dough is stretched by hand on aluminum foil, the edge is high, the center is low, it is formed into a circle with a diameter of about 20 cm, and about 4 g of water is sprayed on the surface of the center. Place the aluminum foil directly on the hearth of the fixed hearth electric oven,
The mixture was baked for 30 minutes to prepare a Neapolitan style pizza crust of the present invention.

Immediately after the aluminum foil on which the formed pizza dough was placed was placed in the furnace, the edges of the formed pizza dough rose greatly, and then, in the center, medium- and small-sized dome-shaped inflation rapidly increased in various places. Happened and got excited. After firing,
When the manufactured Napoli-style pizza crust of the present invention was cooled to room temperature, a step between the central portion and the edge was clearly recognized, which was suitable for calling it a Napoli-style pizza crust. When the section was cut at the center and the cross-sectional structure was observed, the cavity was large and occupied the majority at the edge, the skin at the inflated portion was thin at the center, the cavity was large immediately below, and the eye was further below. It had a double structure with a coarse cell structure. The degree of firing was such that the upper surface was slightly burnt but slightly baked to almost 100%, and the backside was considerably burnt and completely baked and had a high fragrance.

The thus-produced Napoli-style pizza crust was immediately frozen and stored without removing the aluminum foil after pre-cooling. After storage for one month, when thawed and the aluminum foil was peeled off, the scent on the backside remained as freshly baked. After applying the pizza sauce to the thawed pizza crust and further putting a lot of topping material such as cheese, turn the aluminum foil that was peeled off upside down and put the pizza crust on it again and put the end of the excess aluminum foil Turned over and covered the edge of the pizza crust. This is baked in an oven toaster for 3-4 minutes,
The aluminum foil was removed, followed by secondary firing in which the front and back surfaces were fired for about 1 minute using an oven toaster. The crust part of the obtained Naples-style pizza has a very good fire escape, a light, supple and sticky texture, a strong taste of sweetness and umami, and the topping material is well cooked It was in harmony with the crust flavor. <Example 2>

100 g of the same dough used in Example 1
, 25cm x 25c with thinly coated salad oil
m, placed in the center of a 15 μm-thick aluminum foil, and pressed by a hot press type press machine to form a crust cloth with a circular edge of about 17 cm in diameter. Next, about 8 g of water was sprayed on the surface of the crust dough, and then placed together with the aluminum foil on a mesh belt of a spray-type impingement (impact heat) hearth operating oven set at a temperature of 350 ° C. for 2 minutes 20 minutes.
Bake for seconds. In the obtained Napoli-style pizza crust, many dome-shaped expansions were observed not only at the edges but also at the center as in Example 1. After preservation in the same manner as in Example 1, and secondary calcination and eating in the same manner as in Example 1, the texture was extremely good.

FIG. 10 is a view showing a second embodiment of the apparatus for producing a pizza crust of a Napoli style according to the present invention. In FIG. 10, reference numeral 2a denotes a long aluminum foil;
Is an aluminum foil roll, 12 is a dough dividing machine, 13a is a primary press, 13b is a secondary press, 13 is a tertiary press, 20 is a pizza dough, 21a is a semi-formed pizza dough, and 21b is almost formed. Pizza dough, 21c is a molded pizza dough, 15a and 15b are dough forming process conveyors, 17 is a cutter, 151 is an elongated hole into which a cutter tooth is inserted on a conveyor belt, 30 is a rack, 31 is a proofer, 14 Is a sprinkler, 25 is a transfer conveyor,
16 'is a caterpillar type tunnel oven, 161 is a gas or electric heater, 162 is a gas burner, and 18 is a pizza crust discharge conveyor.

In this Naples-style pizza crust manufacturing apparatus, the aluminum foil 2a is sequentially fed from the aluminum foil roll 11 by the feed roller 19,
It moves on the dough forming process conveyor 15a, is cut once, passes through the stove 31, further moves on the dough forming process conveyor 15b and the transfer conveyor 25, passes through the caterpillar type hearth operation tunnel oven 16 ',
It is transferred to the pizza crust discharge conveyor 29. A dough dividing machine 12 that divides the pizza dough into a predetermined size along the moving path of the aluminum foils 2a and 2b and places the pizza dough 20 on the aluminum foil 2a,
Press machine 13a for rolling and forming pizza dough mass 20 placed on aluminum foil 2a, wheel 31 and press machine 1
3a and 13b, a watering machine 14 for spraying water at the center of the formed pizza dough 21c, and a caterpillar type hearth operation tunnel oven 16 'for heating the formed pizza dough 21c on the aluminum foil 2b are sequentially arranged. As a result, the production of the Neapolitan-style pizza crust of the present invention is carried out.

The operation of this Napoli-style pizza crust manufacturing apparatus will be described. When the apparatus starts operation, the dough forming process conveyor 15a and the feed rollers 19, 1
9 ', 19 "starts rotating, and the aluminum foil 2a is sequentially fed from the aluminum foil roll 11 and starts moving. The dough dividing machine 12 divides the pizza dough by a predetermined amount.
The dough 20 is placed at a predetermined timing on the aluminum foil 2a that moves below.

Dough mass 2 placed on aluminum foil 2a
0 is gently pressed by the primary press 13a to be semi-formed. Subsequently, the long aluminum foil 2 a is cut by the cutter 14. Dough forming conveyor 15
a and the movement of the aluminum foil 2a that moves therewith are intermittent jogging.
Rolling and cutting of the aluminum foil 2a are performed when the fabric forming conveyor 15a is stopped.

The aluminum foil 2b cut into a predetermined size and on which the dough is placed is stored in the rack 30,
The whole is passed through the inside of the stove 31 for the aging time. The ripening conditions in the stove are a relative humidity of about 70% or more, an ambient temperature of about 33 to 45 ° C. and about 2 to 15 minutes. The storage of the aluminum foil 2b in the rack 30 is performed manually. The movement of the rack in the wheel 31 can be performed by human power or power.

The dough forming conveyor 15 is moved from the rack 30 again.
The aluminum foil 2b, which has been transferred to the secondary press 13b, moves on the dough forming conveyor 15b with slight movement, and is flattened to almost a predetermined size by a female mold of the secondary press 13b.
In the male type, the edge is formed into a stepped style with a step that is hotter than the center.

Subsequently, it moves to below the water spraying machine 14 and sprays a required amount of water. Note that the water spray may be applied with a pizza sauce instead of water. Also in the dough forming conveyor 15b, the rotation is an intermittent jogging, and the secondary press, the tertiary press, and the water spraying are performed when stopped.
The transfer of the aluminum foil 2b from the rack 30 to the fabric forming conveyor 15b is performed manually.

[0065] The molded pizza dough 21c on which water is sprayed.
While being placed on the aluminum foil 2b, is transferred through the transfer conveyor 25 into the caterpillar type hearth operation tunnel oven 16 ', and is fired in the oven to a predetermined firing degree. Oven temperature is 280-3
The temperature is maintained at 50 ° C., and the time required to pass through the oven is set to a predetermined firing time of 1.5 to 3 minutes. Compared to band type ovens, caterpillar type ovens can use thicker hearth plates, so their heat capacity is large, making it easier to store heat by igniting the hearth with a gas burner before transferring dough And it is preferable in firing. Since the connection of the hearth plates is discontinuous, the transfer of the pizza dough is performed when the vertical width of one piece of the hearth is larger than the aluminum foil. Movement and stop timing must be synchronized. However, when the vertical width is sufficiently small and the gap between the hearth plate and the hearth plate is small, continuous rotation is possible like a band type without losing the advantages of the caterpillar type in which the heat capacity of the hearth is large, It is preferable because there is no need to synchronize with the previous process by jogging, including the transfer conveyor. The hearth plate
Any material can be used as long as it is inexpensive and durable, having a large heat capacity, such as iron. If the oven is banded, the transfer conveyor and band oven need not be jogged.

When the press stamps of the presses 13a, 13b and 13c are of an air blowing type, any method of blowing air may be used. Preferably, the stamp is Teflon coated, the heating temperature is set to about 70 ° C. or less, and the dough is oiled and pressed for about 1 second. Press machines 13a, 13b, 13
A device that can simultaneously apply oil is built in c.
A small amount of edible oil is secreted on the surface of the stamp, and the surface of the dough is rolled and, at the same time, the oil is applied to the surface of the dough. If oil application is sufficiently performed in some preceding presses, it is possible to omit oil application in subsequent presses. The timing of oil application may be performed by a dedicated device immediately before pressing.
The amount of oil is preferably kept to the minimum required to prevent the adhesion of the dough, and a small amount of 0.1 g is sufficient.

In the above description, the means for heating the pizza dough is mainly a caterpillar type hearth operating oven, but the oven may be a band type hearth operating oven. In addition, the aluminum foil on which the pizza dough was placed was cut between the pizza dough and the pizza dough, and then carried into a hearth-operated tunnel oven. It may be carried into the oven as it is. <Example 3>

90 g of the same dough used in Example 1
Is placed in the center of a soft aluminum foil having a size of 25 × 25 cm and a thickness of 15 μm, and gently subjected to primary rolling with a circular female press stamp having a diameter of 15 cm and a depth of 5 mm of an air blowing type set at a temperature of 65 ° C. went. It shrank considerably, but was aged for 7 minutes in a stove set at 40 ° C. and 80% relative humidity. Next, secondary rolling was performed using a circular female air-blowing press stamp having a diameter of 17 cm and a depth of 4 mm set to 65 ° C. in the same manner as the primary, followed by finish rolling with a circular male press stamp having a diameter of 17 cm. A rounded crust of 17.5 cm in diameter was formed. It remained in good shape with little shrinkage of the dough.

Next, about 4 g of water was sprayed on the surface of the crust dough, and then the aluminum foil was transferred onto a plate of a caterpillar type oven operated by a hearth set at a temperature of about 320 ° C., and baked for 1 minute and 50 seconds did. In the obtained crust, similarly to those obtained in Examples 1 and 2, not only the bulge at the edge but also a large number of small and medium dome-shaped expansions were also observed at the center. After preservation in the same manner as in Examples 1 and 2, the aluminum foil was peeled off, and a separately prepared approximately square small hole having a size of 1.5 cm on a side was placed in a 3 cm square.
The crust was transferred to the opened aluminum foil, and the cheese and ingredients were placed on the aluminum foil. The edges were almost completely covered with the aluminum foil folded back, and were baked for 4 minutes using an oven toaster. When it was eaten, the texture and taste were also very good.

[0070]

As described above, according to the method for producing a Napoli-style pizza crust of the present invention, the pizza dough has good heat conductivity in a state where a liquid material containing water exists in the center of the pizza dough. Since it is fired on aluminum foil, not only can the heating conditions be the same as when the pizza dough is placed directly on the hearth and fired, but when the pizza dough is formed on aluminum foil, the pizza dough is divided. The transfer from the molding process to the oven can be performed smoothly without deforming the molded pizza dough, and industrial mass production is possible, and not only at the edge but also at the center, the cavity and coarse cell structure An ideal Neapolitan-style pizza crust is obtained.

This pizza crust can be used to produce a Neapolitan-style pizza with an excellent texture simply by applying pizza sauce as required, placing a topping material thereon, and secondary baking with, for example, a home oven toaster or the like. It is. Also, since the Napolistyle pizza crust of the present invention is sufficiently baked by primary baking, during the secondary baking during eating, do not worry about passing through the crust part, put plenty of topping material Can be. Further, even if the amount of the topping material is small and the taste and taste of the crust itself are mainly tasted, the Naples-style pizza crust of the present invention has a good texture and taste of the crust itself. It has the advantage that can be adapted to.

Further, the Napoli-style pizza crust produced by the production method of the present invention is preserved without losing the scent and flavor at the time of baking by storing the aluminum foil used at the time of baking while keeping it adhered to the back surface. The aluminum foil adhered to the pizza crust can be used for controlling the progress of the firing of the edge and the back of the pizza crust during the secondary firing.

Further, according to the apparatus for manufacturing a Naples-style pizza crust of the present invention, since the necessary equipment is arranged along the movement path of the pizza dough, an ideal Naples-style pizza crust can be continuously and efficiently produced. Can be manufactured.

As described above, according to the present invention, a pizza in a Naples style, which was conventionally difficult to produce without a skilled technician in a pizza specialty store, can be used in a restaurant other than a pizza specialty store and in a general home. It is easy to manufacture and enjoy, and its impact on the art is immense.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view showing a state before baking of a Naples-style pizza crust of the present invention.

FIG. 2 is a perspective view showing a state immediately after baking of the Neapolitan style pizza crust of the present invention.

FIG. 3 is a cross-sectional view showing a fired state of a Neapolitan pizza crust of the present invention after cooling.

FIG. 4 is a perspective view showing a state immediately after firing when the amount of a liquid material is too small.

FIG. 5 is a cross-sectional view showing a state after cooling when the amount of the liquid material is too small.

FIG. 6 is a perspective view showing a state immediately after firing when the amount of the liquid material is excessive.

FIG. 7 is a cross-sectional view showing a state after cooling when the amount of the liquid material is excessive.

FIG. 8 is a diagram showing an example of an apparatus for manufacturing a naples-style pizza crust of the present invention.

FIG. 9 is a diagram showing an example of a conventional Naples-style pizza.

FIG. 10 is a diagram showing an example of an apparatus for producing a Naples-style pizza crust according to the second embodiment of the present invention.

[Explanation of symbols]

 REFERENCE SIGNS LIST 1 pizza dough 2 aluminum foil 3 oven hearth 4 liquid containing water 4 ′ pool of liquid 5 small dome 6 medium dome 7 cavity 8 coarse cellular structure 9 large dome 10 densely packed tissue 11 aluminum foil Roll 12 dough dividing machine 13 press machine 14 watering machine 15 dough forming process conveyor 16 hearth fixed oven, 16 'caterpillar type tunnel oven 17 cutter 18 pizza crust discharge conveyor 19, 19'19 "feed roller 20 pizza dough mass 21 formed Pizza dough 22 pizza sauce 23 topping material 25 transfer conveyor 30 rack 31 wheel 161 heater 162 gas burner A central part B edge

Claims (24)

[Claims] 1. A pizza dough whose edge is formed thicker than a center portion is baked on an aluminum foil which is deformed flexibly according to the weight of the pizza dough and thin and flexible enough to be in close contact with the floor of an oven. A method for producing a Neapolitan style pizza crust including a process. 2. A pizza dough whose edge is formed to be thicker than a center portion, and in a state in which a liquid material containing water is present on the upper surface of the center portion, the pizza dough is deformed flexibly according to the weight of the pizza dough, and the oven floor surface A method for producing a Napoli-style pizza crust, comprising a step of firing on an aluminum foil which is thin and flexible so as to be in close contact. 3. The method according to claim 2, wherein the liquid containing water is water and / or a pizza sauce, and is thin and almost evenly present on the upper surface of the central portion of the pizza dough. 4. The thickness of the aluminum foil used is about 12 when the hearth of the oven for baking pizza dough is plate-shaped.
The pizza crust according to any one of claims 1 to 3, wherein the thickness is about 12 to 20 µm when the oven hearth of the oven for baking pizza dough has a mesh shape. Method. 5. The Napoli-style product according to claim 2, wherein the liquid containing water is present in such an amount that substantially no fluid liquid remains after firing.
How to make pizza crust. 6. A liquid material containing water is in such an amount that a fluid liquid material hardly remains after firing, and one huge dome-like expansion including at least the entire edge is suppressed, and The method for producing a Napoli-style pizza crust according to claim 5, wherein the dome-shaped expansion is present in an amount not to suppress. 7. The method for producing a Napoli-style pizza crust according to claim 1, further comprising a step of placing the pizza dough on an aluminum foil and then forming the pizza dough on the aluminum foil. 8. The method for producing a Napoli-style pizza crust according to claim 1, wherein the firing is performed in an oven at a furnace temperature of about 280 to 450 ° C. for about 1 to 3 minutes. . 9. The method for producing a Napoli-style pizza crust according to claim 1, wherein the pizza dough is baked to a baking degree of 80 to 100%. 10. The method according to claim 1, wherein:
A Neapolitan-style pizza crust produced by the production method described in the section. 11. A pizza crust according to claim 10, wherein both the edges and the center have cavities and / or open cells. 12. The pizza dough is stored with the aluminum foil baked thereon adhered thereto, and the pizza dough is stored in the pizza dough according to any one of claims 1 to 9. Method. 13. The pizza dough, wherein the aluminum foil baked thereon is peeled off and stored in a state wrapped with an air and / or moisture impermeable food packaging material such as a wrap film and a plastic bag. A method for preserving a Neapolitan-style pizza crust produced by the production method according to claim 9. 14. The method according to claim 1, wherein
A method for producing a Neapolitan-style pizza in which a topping material is placed on a Neapolitan-style pizza crust produced by the production method described in the above section, and further subjected to secondary baking. 15. The method according to claim 14, wherein after applying the pizza sauce, a topping material is placed thereon and further subjected to secondary baking. 16. The secondary firing using an aluminum foil having a large number of small holes.
The method for producing a Naples-style pizza according to the above. 17. A means for moving an aluminum foil along a predetermined path, and means for sequentially placing pizza dough divided into a predetermined size on the aluminum foil along the movement path of the aluminum foil. Means for rolling and molding the placed pizza dough on an aluminum foil, means for spraying or applying a liquid material containing water to the center of the pizza dough on the aluminum foil, means for heating the pizza dough on the aluminum foil Naples-style pizza crust production equipment equipped with 18. The apparatus according to claim 17, wherein the aluminum foil is flexible and deformable according to the weight of the pizza dough and is thin and flexible so as to be in close contact with the floor of the oven. 19. A means for rolling and forming a pizza dough, wherein after the divided pizza dough on the aluminum foil is placed, a surface of the pizza dough is formed by heating without heating or even when heated. 19. The apparatus according to claim 17, wherein the pizza crust is rolled in a raw state. 20. The means for rolling and forming the pizza dough in a raw state may be formed by pressing all of a primary press, a secondary press and a tertiary press, or immediately before or simultaneously with some preceding presses, on the pizza crust dough. 20. The apparatus for producing a Naples-style pizza crust according to any one of claims 17 to 19, comprising a step of applying edible oil to the surface. 21. A means for rolling and forming a pizza dough surface in a raw state includes a primary rolling for gently rolling to an intermediate size and thickness, and a secondary rolling for rolling to almost a predetermined size and thickness with a female stamp. 21. The apparatus according to claim 19 or claim 20, comprising a dough ripening and expanding step for about 3 to 10 minutes during rolling. 22. The dough ripening / expanding step is carried out in such a manner that the long aluminum foil is moved horizontally without being cut, or is cut to a predetermined size, or the long aluminum foil is cut immediately before the wheel. 22. The Napoli-style pizza crust manufacturing apparatus according to claim 21, wherein the cut pieces of the size are stored three-dimensionally in a rack, and the rack moves horizontally or rotates in a gondola manner. 23. A means for heating the pizza dough is a fixed hearth oven having an inlet opening and an outlet opening, and a long pizza dough is placed on the hearth between the inlet opening and the outlet opening. 23. The apparatus for producing a Napoli-style pizza crust according to any one of claims 17 to 22, wherein the aluminum foil is configured to move continuously. 24. The means for heating pizza dough is a caterpillar type, band type or mesh type hearth operating tunnel oven, wherein an aluminum foil on which pizza dough is placed is placed between the pizza dough and the pizza dough. 23. Any one of claims 17 to 22, which is carried into a hearth-operated tunnel oven after being cut or without being cut.
Item 12. The Naples-style pizza crust manufacturing apparatus according to any one of the above items.