JP2003259796A - Pizza crust and method for preparing pizza - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a pizza having the same texture and flavor as those of a new pizza, even when frozen or refrigerated. <P>SOLUTION: This method for preparing a pizza crust and the pizza is characterized in that a pizza dough 2 is kneaded and molded with a binding liquid comprising milk, yogurt, and cheese, wherein the pizza crust 7 is kneaded and molded in an intermediate water content of 30 to 35%. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pizza crust and a method for producing pizza, and more particularly to a pizza crust and a pizza that can be stored for a long period of time and can obtain a texture and flavor equivalent to those of freshly baked food even when frozen and refrigerated. Manufacturing method.

[0002]

2. Description of the Related Art Pizza, which is the traditional dough for pizza craft,
After mixing and kneading flour, water, oil and fat, salt, and yeast, the dough is left for about 2-3 hours for primary fermentation, and after a while, lightly kneaded again and left for 2-3 hours again.
Subsequent fermentation, then rolling into a predetermined amount, dividing into small pieces, and flattening, placed on a pizza plate, baked in an oven or other baking device, and used as a product. In some cases, a pizza dough as a pizza dough is kneaded, or a pizza crust formed in a semi-baked state is stored in a refrigerator or a freezer, taken out, and then reheated or baked in a microwave oven or the like for eating.

The kneading and kneading process of the above pizza dough is almost the same as the process of producing commercially available edible bread, but differs in that the water content is relatively high at 50% to 60% with respect to the flour 1. ing.

[0004]

The pizza immediately after being kneaded / baked and baked by the above-mentioned conventional manufacturing method has a very good texture, but when it is frozen / refrigerated as it is, the texture changes. Usually, it does not have a fresh texture.

Particularly, in the case of pizza crust that has been frozen and refrigerated for a long period of time, no matter how well the pizza is baked, the whole meat portion of the pizza is hard like skin and loses moisture, so that the pizza crust is dry and sticky. For example, the texture and texture become much inferior to those of baked pizza crust immediately after kneading the dough, such as French bread that is too dry.

Further, when the thawed product is once frozen and stored again, the whole pizza meat becomes a sponge, which is far from the original texture of pizza. Have significant differences in flavor and texture. The reason for this is considered to be that the water added in the kneading step evaporates during the long-term storage and falls below a predetermined water content. When considering the storability of the pizza craft or pizza dough, the proportion of water contained therein is also a major factor that influences the quality (texture / flavor) of the pizza.

A water activity value is generally used as a scale for judging this state. That is, the water activity value is the ratio of the water vapor pressure (Po) of the food to the water vapor pressure (P) of pure water at that temperature, or the water mole ratio to the total number of moles of water (n2), as shown in the following equation. It is a number (n1), and when represented by the symbol AW, AW = P / Po = n / (n1 + n2).

In the above equation, foods having a water content and a water activity value AW of 0.9 or more are generally said to have poor storability. The reason for this is that, when the value is more than the above value, microorganisms most influential on food spoilage easily grow.
Also, the AW value is 0.6 to 0.85 and the water content is 2
0% to 40% of foods are called intermediate-moisture foods and have a property of not easily spoiling for a long period of time. For example, many traditional foods eaten from old times have a water activity of about 0.7. .

A typical example of the deterioration of the dough is the deterioration of lipids, that is, autoxidation. For example, a food containing oils and fats is a phenomenon in which oxygen is gradually absorbed (oxidation induction period) during cooking, processing, and storage processes, and oxidation progresses rapidly from a certain stage to deterioration / deterioration. In addition, when light is added to this, oxidation further proceeds, and natural starch (α-starch) is produced to cause starch aging.

As described above, the product which is once frozen and thawed is
As described above, the fact is that the quality of the pizza craft is spongy, and the quality of the pizza craft is markedly deteriorated, such as a decrease in the hardenability and water retention.

In order to solve the above problems, a first object of the present invention is to provide a texture equivalent to that of a freshly baked product prepared by baking a kneaded / molded pizza crust immediately after the kneading / freezing.・ Make sure the flavor is obtained. Secondly, refrigeration by controlling the intermediate water content to a specified value
Even when stored in the refrigerated state for a long time, its texture
An object of the present invention is to provide a low-cost pizza craft that can be reheated in a microwave oven or the like and can be mass-produced without changing the flavor and a method for producing a pizza.

[0012]

In order to achieve the above-mentioned object, claim 1 of the present invention relates to a method for producing pizza crust and pizza, wherein pizza dough which is pizza dough is kneaded with combined water consisting of milk, yogurt and cheese. -Characterized by molding.

Further, according to a second aspect of the present invention, the pizza crust has an intermediate water content in the range of 30% to 35%. Further, the pizza crust has an intermediate water content of 30% to 35% and a water activity of 0.65%.
It is also possible to set it in the range of 0.85% (claim 3).

Further, the pizza crust can be baked by applying salad oil and milk on a pizza plate in the baking process (claim 4). Further, the pizza crust can be baked by either semi-baking or complete baking, and can be frozen or refrigerated (claim 5). The pizza completed as described above can be made into a pizza having an appropriate hardness and a crispy crispness and a good texture.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION A first embodiment of the present invention will be described below with reference to FIGS. FIG. 1 shows an overall view of a pizza 1 which has been baked and completed, and FIGS. 2 to 5 show a kneading and baking process of pizza dough (pizza dough). The properties of pizza do (hereinafter referred to as pizza dough) used and the kneading process will be described below.

First, the yogurt used as a material for the pizza dough 2 is obtained by sterilizing milk and then cooling → inoculating a starter → filling a container → fermentation → cooling. In the present embodiment, the yogurt is cooled in the production step. The yogurt obtained as described above, wherein the water content of the pizza dough in the mixing step is generally free water of 30% to 35% and the water activity of 0.
It is preferably in the range of 65% to 0.85%. This makes it possible to obtain a pizza of a certain quality even when the pizza dough that has been kneaded is temporarily frozen and refrigerated, and when the pizza crust is frozen and refrigerated and stored for a long period of time.

As wheat flour, 1.5 kg of soft flour and 3 kg of strong flour are prepared in total of 4.5 kg, and 1.4 L to 1.5 L of water or milk is mixed with this. Here, if 1 kg of yogurt is considered as bound water, 1.4 L of free water
Since 1.5 L is sufficient, the ice water becomes 30% to 35%, and the evaporation of water is small even when frozen.

That is, freezing also lowers the freezing point. For example, in the case of freeze-dried foods frozen and stored at −18 ° C., even when taken out from a freezer, it is hard and has not frozen so that starch aging is extremely small, which is a characteristic of the freeze-dried foods.

In short, if it is not frozen in the form of ice, it will not change in texture even if it is stored in a freezer for a long time and then re-thawed, or even if it is once thawed and then re-frozen, no freeze denaturation occurs. . As a result, a pizza crust with less free water and less dried by freezing can be obtained.

[0020] Further, spoiled water, that is, water itself which is oxidized or aged food by microorganisms is not a factor of food deterioration, but it is a fact that food is deteriorated by the presence of water. As a measure against this, the storability can be improved to some extent by changing the state of the material contained in the dough. As one example, one method is to adjust the amount of water contained in the pizza dough. In other words, the water content in the pizza crust dough can be roughly classified into free water and bound water depending on its existence state, and the free water has a function as a solvent for freely moving molecules, but is easily used by microorganisms. Have.

On the other hand, the bound water is in a bound (hydrated) state in which it is bound to the hydrophilic groups in the food ingredients by hydrogen bonds and is bound (hydrated), and does not freeze even at 0 ° C. and is not affected by the growth of microorganisms. is doing.

Further, yogurt, which is also a lactic acid drink, has the property that the lactic acid bacteria in the yogurt die when it is heated at about 60 ° C. for 30 minutes. For example, at a temperature of 100 ° C. or higher, the yogurt dies in just a few seconds. In this way, lactic acid bacteria die when high heat is applied, but the bacterial cell component that is the main body of the bacteria still remains.

This fungus body is not digested even when it enters the human body and acts as if it were so-called dietary fiber. It reaches the intestine as it is and enhances immunity, or cleans the intestine like dietary fiber. effective. Therefore, the death of lactic acid bacteria does not mean that the original characteristics of yogurt are lost.

When yogurt is added to the dough, lactic acid in the yogurt is decomposed into an amino acid to increase the amount of the amino acid (about 1.2 times) and a whey effect to produce gluten. Can be in a suitable state. This is effective for moisture transfer of pizza dough and pizza crust. In addition, the yogurt used in the present embodiment includes plain yogurt (full-fat sugar-free standing (set)
Type).

In this way, since concentrated milk or skim milk is used as a raw material for the nutrition of yogurt, milk protein and inorganic vitamins having a high nutritional value are contained, and vitamin E of wheat flour, vitamin A of yogurt and BI, B2. And is well digested and absorbed by lactic acid fermentation, and can make pizza crust containing live lactic acid bacteria, which has an intestinal regulating action because it acidifies the intestines and suppresses the growth of spoilage bacteria, and flour It can be a rich pizza with a unique flavor (high starch and high protein).

In addition, wheat flour is prone to mold in a hot and humid environment such as the climate of Japan and is left at room temperature for a long period of time. However, when it is stored in a refrigerator or a freezer, it retains vitamin E and causes germs. The contained oil can be prevented from being oxidized. From this point of view, it is effective to freeze and refrigerate the pizza crust kneaded and finished.

Next, a kneading step (mixing and kneading dough materials) of the pizza dough 2 which is a pizza dough will be described.

First, 1.5 kg of wheat flour and 3 kg of strong flour are put in the kneading and kneading container 3 and lightly mixed, and then the central portion A thereof is slightly depressed and 220 g of cheese (shred cheese) is put therein (see FIG. 2). ).

Next, 1.4 L of milk or water in the stirring container 4
~ 1.5L and plain yogurt (solid fermented milk) about 1k
g, about 60 g of sugar, and 35 g of salt are stirred with a stirrer 5 such as a whip (Fig. 3), and then dry yeast 1
Add 0g-12g of hot water 30cc-40cc and a small amount of sugar (about 5g) and mix for a while (about 10 minutes to 2
After 0 minutes, the yeast begins to melt and fermentation begins.

Next, 450 g of butter (unsalted butter is used in the present embodiment) is lightly melted by heating or a microwave oven and mixed with 90 cc of olive oil,
This is mixed in the kneading container 3 and kneaded.

This kneading method is carried out by kneading little by little by hand, and after thoroughly mixing until the flour does not adhere to the hands, it is hardened into a substantially round shape and put in a plastic bag for 2-3 times.
When left for a time, the dough gradually ferments and the dough gradually enlarges (primary fermentation) (FIG. 4).

In this state, the material is lightly kneaded again by hand and then left to stand for 2 to 3 hours again to be re-fermented (secondary fermentation) and further enlarged. In this way, the fermented pizza dough is appropriately divided into large pieces, rounded and divided into small pieces, and after extending to a predetermined size and thickness, the pizza dough 2 as pizza dough is molded.

Next, in order to further bake the lower surface of the pizza crust 7, milk and salad oil are lightly coated on the pizza plate 6 for baking, and the molded pizza dough is placed on the baking oven at about 200 ° C. Bake for 3-4 minutes to make the desired pizza crust 7 (Figure 5). Even in this state, the evaporation of water is small and the shrinkage of the whole pizza crust is extremely small. In this case, in the case of pizza dough used for reheating in a microwave oven or the like, it will be baked by complete baking (generally well baked or browned).
In that case, a firing time of about 6 to 7 minutes is suitable.

The pizza 1 baked as above is as shown in FIG. 1, which is naturally cooled at room temperature and then eaten as it is, or refrigerated or frozen.

In the kneading and kneading process, the size of the pizza crust 7 produced by kneading once is selected in various shapes and molding structures according to various uses, but as a standard size of the pizza crust in the present embodiment, one piece of pizza is used. Dough about 7.8
Assuming kg, about 110 to 120 g per serving
Is suitable and corresponds to about 65 to 70 pizza crusts.

Table 1 shows that the pizza crust 6 obtained above was baked with various ingredients and toppings such as pizza sauce and shredded cheese, and frozen storage period from 1 week to 4 weeks. The results are shown in comparison with conventional products by sensory evaluation in the case of thawing and baking each product.

In the table, the sensory evaluation is that the texture and flavor of the pizza crust are about 20 to 22 cm in diameter and about 3 to 5 mm in thickness, and are eaten by 10 skilled panelists. I got it evaluated. The breakdown of the grades is ◎; very good, ○; good, −; neither can be said, △: bad, ×: very bad. Expressed as

[0038]

[Table 1]

As is clear from the above evaluation results, the baked pizza product of the present invention has an extremely high evaluation as compared with the conventional product. Then, when the actions and effects of the pizza crust and the pizza product according to the present invention are arranged,

Since yogurt is mixed in the dough, the freezing point is lowered even when it is stored in a frozen or refrigerated state for a long time, so that water evaporation is small and starch aging is extremely small. It is effective as a health food. In addition, the pizza as a whole can be baked with a proper quality, which is hard to crack and has a uniform quality.

The baked pizza has a slight amount of sourness and sweet and sourness peculiar to yogurt, matches the flavor of the pizza sauce, and has an amino acid content to increase the flavor peculiar to flour (high starch and high protein). It also improves your body.

There is no migration of water in the baking process when cheese or pizza sauce is put on the pizza crust in addition to various ingredients, and the whole pizza that has been baked and baked has an appropriate elasticity, and the appearance of the pizza sauce is so high that the water content rises. It has an unprecedented good texture and flavor.

In the vertical section of the baked pizza, there is no migration of water to the center of the pizza crust, and a crispy texture is obtained due to the appropriate hardness and crispy texture.

Even if the finished product is once frozen, thawed, and then frozen again, the pizza crust shrinks little and elasticity is the same as that of the new product. Therefore, the baked pizza has the same texture as the new product.

[0045]

As described above in detail, according to the present invention, by mixing yogurt with pizza dough which is a pizza dough, moisture is evaporated even when the kneaded pizza dough or the once-baked pizza crust is frozen. Even if it is frozen and thawed and baked for a long period of time, there is no difference in texture and flavor from the new product, and it can be a pizza that is effective for long-term storage and also effective as a health food.

In addition, the completely baked pizza crust is frozen.
Even if it is reheated with a heating device such as a microwave oven after refrigerated storage, the texture and flavor do not change, and in addition, it can be made into a unique pizza crust and pizza product with a slight sourness and sweet and sour flavor unique to yogurt. .

[Brief description of drawings]

FIG. 1 is a schematic view showing a completed state of a pizza product of the present invention.

FIG. 2 is an explanatory diagram showing a kneading process of pizza dough.

FIG. 3 is an explanatory diagram showing a kneading process of pizza dough.

FIG. 4 is an explanatory view showing a kneading and kneading process of pizza dough.

FIG. 5 is an explanatory diagram of a pizza baking process.

[Explanation of symbols]

1 pizza 2 pizza dough 3 Kneading container 4 stirring vessels 5 Stirrers 6 pizza plate 7 pizza crust

[Procedure amendment]

[Submission date] May 16, 2003 (2003.5.1)
6)

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] 0002

[Correction method] Change

[Correction content]

[0002]

Conventionally, pizza is the fabric of Pizakura be sampled
After mixing and kneading flour, water, oil and fat, salt, and yeast, the dough is left for about 2-3 hours for primary fermentation, and after a while, lightly kneaded again and left for 2-3 hours again.
Subsequent fermentation, then rolling into a predetermined amount, dividing into small pieces, and flattening, placed on a pizza plate, baked in an oven or other baking device, and used as a product. In some cases, a pizza dough as a pizza dough is kneaded, or a pizza crust formed in a semi-baked state is stored in a refrigerator or a freezer, taken out, and then reheated or baked in a microwave oven or the like for eating.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0006

[Correction method] Change

[Correction content]

Further, when the thawed product is once frozen and stored again, the whole pizza meat becomes a sponge, which is far from the original texture of pizza. Have significant differences in flavor and texture. The reason for this is considered to be that the water added in the kneading step evaporates during the long-term storage and falls below a predetermined water content. And Thus, when considering the storage stability of the Pizakura be sampled or pizza dough, the percentage of moisture contained therein has also become a major factor affecting the quality of the pizza (texture and flavor).

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0007

[Correction method] Change

[Correction content]

A water activity value is generally used as a scale for judging this state. That is, the water activity value is the ratio of the water vapor pressure (Po) of the food to the water vapor pressure (P) of pure water at that temperature, or the water mole ratio to the total number of moles of water (n2), as shown in the following equation. It is a number (n1), and when represented by the symbol AW, AW = P / Po = n1 / (n1 + n2).

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0010

[Correction method] Change

[Correction content]

As described above, the product which is once frozen and thawed is
Fleshy Pizakura be sampled as described above is a sponge of a situation that the reduction in quality is evident such curing binding property and water retention property is lowered.

[Procedure Amendment 5]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction content]

In order to solve the above problems, a first object of the present invention is to provide a texture equivalent to that of a freshly baked product prepared by baking a kneaded / molded pizza crust immediately after the kneading / freezing.・ Make sure the flavor is obtained. Secondly, refrigeration by controlling the intermediate water content to a specified value
Even when stored in the refrigerated state for a long time, its texture
Flavor unchanged, yet an object to provide a reheat treatment possible and mass production cost Pizakura be sampled of available and pizza producing method of a microwave oven or the like.

[Procedure correction 6]

[Document name to be amended] Statement

[Name of item to be corrected] 0032

[Correction method] Change

[Correction content]

In this state, the material is lightly kneaded again by hand and then left to stand for 2 to 3 hours again to be re-fermented (secondary fermentation) and further enlarged. In this way, the fermented pizza dough is appropriately divided into large pieces, rounded and divided into small pieces, and after extending to a predetermined size and thickness, pizza doughs 2 to 7 as pizza doughs are molded.

[Procedure Amendment 7]

[Document name to be amended] Statement

[Correction target item name] 0034

[Correction method] Change

[Correction content]

The pizza 1 baked as above is as shown in FIG. 1, which is naturally left to cool at room temperature and then eaten as it is.
In some cases, they are reheated and eaten.

[Procedure Amendment 8]

[Document name to be amended] Statement

[Correction target item name] 0036

[Correction method] Change

[Correction content]

Table 1 shows that the pizza crust 7 obtained above was baked with various ingredients, pizza sauce, shredded cheese, and other toppings, and frozen storage period of 1 month to 4 months. The results of comparison with conventional products by sensory evaluation are shown for the cases in which each of the above items is thawed and baked.

[Procedure Amendment 9]

[Document name to be amended] Statement

[Correction target item name] 0038

[Correction method] Change

[Correction content]

[0038]

[Table 1]

[Procedure Amendment 10]

[Document name to be corrected] Drawing

[Name of item to be corrected] Figure 1

[Correction method] Change

[Correction content]

[Figure 1]

[Procedure Amendment 11]

[Document name to be corrected] Drawing

[Name of item to be corrected] Figure 5

[Correction method] Change

[Correction content]

[Figure 5]

Claims (5)

[Claims] 1. A method for producing a pizza crust and a pizza, which comprises kneading and molding pizza dough, which is a pizza dough, with combined water consisting of milk, yogurt and cheese. 2. The pizza crust has an intermediate water content of 30%.
The method for producing pizza crust and pizza according to claim 1, wherein the pizza crust and the pizza are kneaded and molded in a range of ˜35%. 3. The pizza crust has an intermediate water content of 30%.
~ 35% range and water activity 0.65% ~ 0.85
The pizza crust and pizza production method according to claim 1, wherein the pizza crust and the pizza are kneaded and molded in the range of%. 4. The method for producing a pizza crust and pizza according to claim 1, wherein the pizza crust is prepared by applying salad oil and milk on a pizza plate and baking the pizza crust during the baking process. 5. The method for producing a pizza crust and pizza according to claim 1, wherein the pizza crust is a pizza crust that is baked by either semi-baking or complete baking and is frozen or refrigerated.