JP2004357704A - Manufacturing method for pizza - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for manufacturing pizza with new delicious flavor and seasoned with curry as a secret seasoning by using a pasty composition which is excellent in spreading property and freeze-resistant property, as topping material. <P>SOLUTION: This pizza is produced by using the pasty composition, as the topping material, wherein the pasty composition is prepared by adding at least a tomato paste, ingredients such as a vegetable, spice to a base source with curry flavor as the secret seasoning. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing a pizza using a paste composition having excellent spreadability and freezing resistance as a topping material and having curry flavored as a hidden taste.

  Pizza is a very fashionable, very popular product nationwide, and generally uses pizza dough with tomato-based pizza sauce, ingredients and natural cheese as topping material . Industrially, semi-baked dough is coated with pizza sauce, topped with ingredients and cheese, then thawed once frozen and then sold as chilled products. In addition, curry pizza products that are curry sauce-applied, topped with ingredients and cheese, and seasoned with curry powder are also partly distributed. As described above, the majority of pizzas are made of pizza sauces based on tomatoes, and at present, curry pizza is partly distributed. However, there is no pizza product that matches curry flavor and tomato flavor, such as using curry as a secret ingredient.

In addition, there are some problems when industrially producing pizza. That is, when applying the pizza sauce, there are problems such as troublesome application due to easy stickiness and difficulty in cutting. In order to solve this problem, a method of using natural thickening stabilizers and synthetic pastes in a sufficient amount to give a shape-retaining material, and improving the handleability and eating ability as a filling material and a topping material (Patent Reference 1) has been reported. However, in this method, there is a possibility that the original flavor of the pizza sauce may be impaired, for example, the palatability may be impaired, the texture may be impaired, and the flavor may be reduced due to the influence of the thickening stabilizer and the like. Further, since pizza is often once frozen and stored industrially, there is a problem that not only ingredients but also pizza sauce is affected by freezing and is separated.
JP-A-59-45836

  The problem to be solved by the present invention, in view of such current situation, spread property, using a paste composition excellent in freezing resistance as a topping material, curry is very new flavor flavored as a hidden taste. The aim is to produce a delicious pizza.

  The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, the conventional tomato-based pizza was used by using curry as a secret taste and adding a specific spice to the curry and flavoring it. It was found that a very delicious pizza having a completely new flavor different from curry pizza was obtained, and the present invention was completed.

  That is, the first of the present invention is a curry-flavored base sauce, at least ingredients such as tomato paste and vegetables, spices are added and seasoned, and the curry powder is topped with a paste-like composition flavored as a hidden taste. The present invention relates to a method for producing pizza, which is used as a material. A preferred embodiment relates to the above-mentioned method for producing pizza, wherein at least one selected from the group consisting of rosemary, celery seed, parsley, basil, and oregano is blended as a spice. More preferably, the method for producing a pizza as described above, wherein the paste-like composition comprises a concentrated base sauce, and still more preferably, the concentrated base sauce is retorted. The method for producing pizza as described above, particularly preferably the method for producing pizza as described above, wherein the pasty composition comprises roux and / or flakes, very preferably roux and / or flakes are emulsifiers And most preferably, the emulsifier is in a liquid crystal state. A second aspect of the present invention relates to a pizza manufactured by the above-described manufacturing method.

  In the production of pizza, according to the method of the present invention, a topping material excellent in spreadability and freezing resistance can be used, and a pizza having a completely new flavor in which the curry taste is flavored as a hidden taste can be obtained.

  Hereinafter, the present invention will be described in more detail. As a topping material used in the pizza of the present invention, roux, flakes, curry powder, a curry-flavored base sauce made from seasonings and the like, at least tomato paste, ingredients such as vegetables, a paste-like seasoning with spices added Compositions.

  When manufacturing the paste-like composition as described above, once the base sauce is manufactured, the curry flavor is put together under sufficient heating conditions by retort heat treatment, and then ingredients, seasonings, spices, etc. are added thereto. It is preferable to use a seasoning method. The amount of the curry powder added to the base sauce is preferably 0.5 to 5% by weight based on the whole base sauce. When the amount added is within this range, a very favorable flavor can be imparted to the base sauce. Industrially, it is preferable to use a stored concentrated base source as the base source.

  As the spice added to the base sauce, it is preferable to mix at least one selected from the group of herbal spices consisting of rosemary, celery seed, parsley, basil, and oregano. This is because the above-mentioned herbal spices have good compatibility with the taste of tomato sauce. Therefore, the herb-based spice enhances the flavor of the tomato, and at the same time, harmonizes the flavor of the curry powder with the flavor of the tomato, thereby giving a unique and favorable flavor that is not found in the conventional tomato-based pizza sauce. In other words, the flavor of the curry powder and the tomato flavor of the tomato-based pizza sauce can be harmonized for the first time by adding the herb-based spice. Hidden taste here does not mean that the original taste of the seasoning can be understood, but means that a small amount is added inconspicuously to enhance the taste of the dish or to add depth to the taste. Maruzen, p. 193, issued March 25, 1998).

  The amount of these herbs is preferably 0.02 to 0.3% by weight based on 100% by weight of the topping material. If the amount is less than 0.02% by weight, the amount of the spice is small, and it may be difficult to impart a unique and desirable flavor. If the amount exceeds 0.3% by weight, the amount of the spice is too large, resulting in a secret taste. And the balance between the curry flavor and the tomato flavor is lost, and the flavor may not be favorable. Spices other than these herb-based spices, such as red pepper, black pepper, cinnamon, cardamom, and the like, can be further added, and can be blended to such an extent that the harmony between the curry flavor and the tomato flavor is maintained.

  When producing a base sauce, roux and / or flakes are used to eliminate flour-derived powdery odor, and wheat flour-derived starch is sufficiently swollen by heating and adjusted to a desired viscosity, and is uniformly formed into pizza crust. It is preferable to provide a spreadability that can be applied to the surface and that does not drip. Further, it is preferable that starch derived from flour has heat resistance by blending an emulsifier with roux and / or flakes, has shape retention and water retention even after cooking such as retort heating, and imparts freezing resistance. . The roux and / or flake used at the time of the above may be by a general production method, but preferably contains an appropriate amount of an emulsifier, more preferably uses a glycerin fatty acid ester as the emulsifier, and further preferably, a part of the emulsifier. Keep in liquid crystal state. For that purpose, it is particularly preferable to use glycerin fatty acid ester among emulsifiers. When glycerin fatty acid ester is used, the reactivity with starch is high and the ability to improve heat resistance is high, so that desired freezing resistance can be imparted. Furthermore, if at least a part of the glycerin fatty acid ester has a liquid crystal state and is maintained in a state in which it easily acts on starch in roux or flakes, the heat resistance of starch is dramatically improved, and retort heating, Even after the subsequent cooking and heating, it is possible to obtain a paste composition that is smooth and has good spreadability.

  When producing a paste-like composition, besides roux and flakes, in order to stabilize the composition, cornflower, natural starches, dextrins, dietary fiber, bread crumbs, thickening polysaccharides, emulsifiers, etc. Can be used. In addition, fats and oils, meats, dairy products, fruits, salts, flavors, sugars, extracts, seasonings, and the like for flavoring can also be used. Further, vegetable proteins, coloring agents, antioxidants, sweeteners, preservatives, pH adjusters, acidulants, etc. can also be used as appropriate.

  An example of producing the pizza of the present invention is described below. First, while adding and adding raw materials such as apple puree and tomato paste to the roux, adding a predetermined amount of curry powder, seasoning, and water, and retorting heat treatment, the base concentrated to a predetermined concentration ratio having appropriate viscosity Manufacture the sauce. Here, “appropriate viscosity” means that when the paste composition is spread on a pizza crust, the paste composition has shape retention properties and can have smooth physical properties.

  When preparing the above-mentioned roux, the emulsifier may be stirred and mixed in the raw material while heating at 50 to 80 ° C. For the liquid crystal of the emulsifier, various production methods may be mentioned. Preferably, the emulsifier is prepared by heating and dissolving the emulsifier in a fat or oil in advance to produce an oil phase, and then comprising an emulsifier such as a saccharide, water, or a water-soluble sucrose fatty acid ester. The mixture is gradually added to the aqueous phase, and cooled while being emulsified by a stirrer such as a homomixer to produce a roux having a partially liquid crystal emulsifier.

  To the concentrated base sauce prepared above, vegetables, meat and other ingredients, tomato paste, spices, etc. are added in a predetermined amount, seasoned, and cooked again to about 90 ° C. to obtain a paste composition. . Next, the obtained paste composition and natural cheese are used as a topping material for pizza dough, and pizza is manufactured by a general method. Then, the obtained pizza is temporarily frozen, thawed, distributed in a chilled state, and then baked and cooked by heating in an oven or the like.

  Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples. In the examples, “parts” and “%” are based on weight.

<Flavor evaluation>
The flavor of the prepared pizza was evaluated by 10 panelists. Then, an average value of 10 panelists was calculated and used as an evaluation point. The evaluation criteria at that time are as follows. 5 points: Curry's hidden taste and tomato flavor match and are very delicious. 4 points: Curry flavor and tomato flavor are well-balanced and delicious. 3 points: Curry flavor is somewhat strong. 2 Point: Flavor similar to curry pizza, slightly powdery. 1 point: Not only similar to curry pizza, but also powdery, so bad.

<Evaluation criteria for spreadability>
The spreadability of the prepared pizza was evaluated by 10 panelists. Then, an average value of 10 panelists was calculated and used as an evaluation point. The evaluation criteria at that time are as follows. 5 points: very smooth, good spreadability, 4 points: smooth and good spreadability, no problem, 3 points: slightly sticky but no problem, 2 points: sticky, slightly poor spreadability 1 point: sticky, loose, and poor in spreadability.

<Evaluation criteria for water separation>
With respect to the prepared pizza, the evaluation of water separation as an index of freeze resistance was performed by 10 panelists. Then, an average value of 10 panelists was calculated and used as an evaluation point. The evaluation criteria at that time are as follows. 5 points: No water separation was observed. 4 points: Very slight water separation was observed, but no problem. 3 points: Water separation was partially observed, but no problem. Partially soaked, 1 point: Water separation is intense, clear, and soaked into pizza dough.

(Examples 1 to 16, Comparative Examples 1 and 2) Preparation of Base Source First, a concentrated base source was manufactured according to the formulation shown in Table 1. That is, flour, corn starch, lard, curry powder, powder seasoning are added to roux and mixed, then liquid seasoning, tomato paste, and water are added and stretched, followed by fried onions, mango chutney, ginger and other vegetables. Fruits were added and subjected to retort heat treatment under general conditions (120 ° C. for 25 minutes) to obtain a base sauce.

(Examples 9 to 24, Comparative Examples 3 and 4) Production of Paste Composition Next, a paste composition was produced according to the formulation shown in Table 2. At that time, Examples using the concentrated base source according to Examples 1 to 8 were referred to as Examples 9 to 16 and Examples 17 to 24, respectively. That is, chicken and minced meat were first added to heated olive oil, and spices were added. The obtained concentrated base sauce was added thereto, and the mixture was sufficiently stirred and mixed. Then, tomato paste, carrot, onion and the like were added, and the mixture was heated to 90 ° C. to obtain a paste composition.

(Examples 25 to 40, Comparative Examples 5 and 6) Preparation of Pizza The paste-like compositions obtained in Examples 9 to 24 and Comparative Examples 3 and 4 were applied to a commercially available pizza dough, and cheese (Kanebuchi Chemical Industry) Co., Ltd., trade name "Violon Mixed Cheese 30") and frozen and stored for 2 weeks. This was thawed in a refrigerator at 5 ° C, stored for one week, and baked in an oven at 200 ° C for 10 minutes. This was subjected to a sensory evaluation to compare flavors. In producing pizza, the spreadability of the paste-like composition and the state of water separation after refrigerated storage were evaluated. In the sensory evaluation, each item was evaluated by 10 panelists. The average value of 10 panelists was calculated and used as an evaluation point. The results are shown in Table 3.

  Based on the above results, the pizza of the present invention matched the tomato flavor with the curry flavor as a secret taste very well, and was evaluated as a pizza with a new flavor different from the conventional pizza. The paste composition used in the present invention was smooth and easy to apply, and had good physical properties. That is, it was excellent in spreadability and freezing resistance as a topping material.

Claims (8)

  A curry-flavored base sauce, at least ingredients such as tomato paste and vegetables, and spices are added and seasoned, and a paste-like composition in which curry powder is flavored as a hidden taste is used as a topping material. How to make pizza.   2. The method according to claim 1, wherein the spice comprises at least one selected from the group consisting of rosemary, celery seed, parsley, basil, and oregano.   The method according to claim 1 or 2, wherein the paste-like composition comprises a concentrated base sauce.   4. The method according to claim 3, wherein the concentrated base sauce is subjected to a retort treatment.   The method for producing pizza according to any one of claims 1 to 4, wherein the paste composition comprises roux and / or flakes.   The pizza production method according to claim 5, wherein the roux and / or the flakes contain an emulsifier.   The pizza manufacturing method according to claim 6, wherein the emulsifier is in a liquid crystal state.   A pizza manufactured by the manufacturing method according to claim 1.