JP2007259760A - Method for producing pizza crust - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain pizza crust having good crispiness and dissolubility tasted immediately after baking even when the pizza crust is distributed or stored in frozen or chilled state and heated and cooked by microwave oven, oven, etc. <P>SOLUTION: The method for producing the pizza crust comprises using powdery soybean protein having ≥60% and <90% crude protein (CP) expressed in terms of dried solid content and having ≥30 and <90 NSI (nitrogen-solving index). <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention provides a pizza crust that has an appropriate crispyness and a good mouth melt and is imparted with an appropriate volume feeling.

  A pizza crust is generally provided by using wheat flour as a main raw material, adding a secondary raw material such as yeast and water to this, kneading, fermenting, rolling, molding, then secondary fermentation, and baking in an oven or the like. In addition, the topping is generally performed after secondary fermentation of the crust, but industrially, after topping the crust once semi-baked, it is once frozen or refrigerated and distributed for distribution, overheating during eating, Firing is performed.

  In general, the deliciousness of pizza is greatly influenced not only by the texture and flavor of the topped pizza sauce and ingredients, but also by the texture of the crust. Broadly speaking, pizzas can be divided into American type pizza with a soft crust texture and Italian type pizza with a thin crust and strong crispy feeling. On the other hand, there is also an intermediate type that emphasizes volume while emphasizing crispy. In any case, generally, pizza crust is preferred because it is crisp and crispy and has a moderate crispyness and a good melt. These are required regardless of the type of pizza.

  Since it is difficult to make such a pizza from the beginning at home, in recent years, many products that have been refrigerated or frozen and stored with a topping sauce, ingredients, etc. on a pizza crust have been put on the market. This chilled or frozen pizza has the advantage that it can be eaten easily by heating with a microwave oven or oven.

  However, when the pizza is refrigerated or frozen, the pizza crust absorbs moisture from the sauce and ingredients during cooking, and the crispy crispness is easily lost. In particular, in the refrigerated pizza, the flour dough is aged as the storage period becomes longer, and the texture becomes hard and rugged after cooking. Furthermore, those that require time until eating after baking, such as the popular delivery pizza in recent years, have not fully utilized the features of the product. In both cases, the texture is far from freshly baked pizza that can be eaten at so-called specialty shops.

  On the other hand, in recent years, consumers' desire for pizza has increased, and even for refrigerated or frozen pizzas such as home delivery and commercial products, there has been a strong demand for pizza crusts for proper crispyness and good melting.

  As an improvement measure, in order to prevent a crisp texture when frozen pizza is heated in a microwave oven, it is suitable for microwave oven heating in which emulsifiers are blended and baked in a pizza crust dough mainly composed of flour. A frozen pizza is disclosed (Patent Document 1).

  Moreover, bakery foods such as pizzas and breads using potato starch-containing flour are disclosed as means for obtaining a soft texture without whipping (Patent Document 2).

  Furthermore, bread, cakes, pizzas, etc. that use flour containing 30-100% by weight of durum flour as a means to obtain moderate hardness, excellent crispness and mouth melting, and good flavor A frozen bakery food is disclosed (Patent Document 3).

(References)
JP-A-4-66077 JP-A-4-183353 JP-A-6-153769

  The present invention is distributed or stored in a frozen or chilled state, and has good crispyness and melting in the mouth immediately after baking, even after cooking by heating in a microwave oven or oven, etc., and has an appropriate volume texture The purpose was to get a pizza crust.

As a result of diligent research to solve the above-mentioned problems, the present inventors have found that the target pizza crust is difficult to obtain with powdered soy protein, but defatted soymilk powder, its alkaline earth metal-bound defatted soymilk powder, and alkaline earth metal are bound. The knowledge that the target pizza crust was obtained was obtained by using the separated soy protein in pizza dough.
From this finding, the target pizza crust can be obtained by using powdered soybean protein having a crude protein (CP) of 60% or more and less than 90% in terms of dry solid content and an NSI (nitrogen solubility index) of 30 or more and less than 90. We have obtained knowledge.

That is, the present invention uses a pulverized soy protein having a crude protein (CP) of 60% or more and less than 90% in terms of dry solid content and an NSI (nitrogen solubility index) of 30 or more and less than 90. It is a manufacturing method.
The powdery soy protein is preferably defatted soymilk or an alkaline earth metal bound product thereof.
The powdery soy protein is preferably an alkaline earth metal-bonded separated soy protein.
The powdery soy protein is preferably used in an amount of 0.1 to 30 parts by weight of wheat flour.
It is preferable that 0 to 20 parts by weight of fats and oils are blended with respect to 100 parts by weight of wheat flour and the firing temperature is 150 to 280 ° C.

  Even after being circulated or stored in the frozen or chilled state according to the present invention and cooked in a microwave oven, oven, etc., a good crispness and melting in the mouth can be obtained immediately after baking, and a texture that provides an appropriate volume feeling The pizza crust with

  In the present invention, pizza crust is made with wheat flour as one of the main ingredients, yeast, sugar and other sugars, fats and water, and if necessary, yeast food, eggs, and dairy products are mixed, fermented, fermented, and constant Baked pizza crust with the dough molded after dividing into sizes, put ingredients such as sauce, cheese, meat, vegetables on the baked pizza crust, or put the above ingredients on the unbaked pizza crust and baked The pizza pie obtained in this way is included, and those that are stored at room temperature, refrigerated or frozen are targeted.

  The present invention is characterized by using powdered soybean protein having a crude protein (CP) of 60% or more and less than 90% in terms of dry solid content and an NSI (nitrogen solubility index) of 30 or more and less than 90.

  For example, defatted soymilk powder or alkaline earth metal-bound defatted soymilk having a crude protein of 60 to 70% and an NSI of 30 to less than 90 is suitable. On the other hand, it is difficult to obtain the intended effect by using soymilk powder (generally about 50% crude protein) having a crude protein content of less than 60%. That is, defatted soymilk obtained by defatting fat from soymilk powder containing fat is suitable.

  Among such defatted soymilk, alkaline earth metal-bound defatted soymilk that can bind alkaline earth metals and lower the NSI from defatted soymilk is more preferred. The NSI of this alkaline earth metal-bound defatted soymilk can also be 30 or more and less than 90.

  Further, for example, an alkaline earth metal-bonded separated soybean protein is suitable with a crude protein of 80 to 90% and an NSI of 30 or more and less than 90. This is due to the reduction of crude protein and NSI by binding alkaline earth metals. On the other hand, the use of isolated soybean protein having a crude protein of 90% or more and an NSI of 90 or more does not provide the desired hardening.

The soy protein bound with alkaline earth metal used in the present invention can be obtained by using alkaline earth metal hydroxide or alkaline earth metal salt alone or in combination in the defatted soymilk or separated soybean protein production process. For example, soy protein obtained by adding calcium chloride salt, soy protein neutralized with calcium hydroxide, soy protein obtained by neutralizing calcium hydroxide or the like in combination with alkali metal hydroxide such as sodium hydroxide Is appropriate. Other alkaline earth metals such as magnesium can be used instead of calcium.
Specifically, for example, an alkaline earth metal-bound powdered separated soybean protein can be produced by the method disclosed in JP-A-6-141784.

  The defatted soymilk powder used in the present invention can be obtained by centrifuging a defatted soybean slurry that has been added to defatted soybean and ground to remove solids and drying. The defatted soymilk powder combined with alkaline earth metal can be added to defatted soymilk extracted from defatted soybean, for example, and heated at a temperature and a time at which soy protein reacts with an alkaline earth metal compound. . The content of the alkaline earth metal compound in the dry solid content of the defatted soymilk powder is 0.1 to 5% by weight, preferably 0.2 to 3% by weight, although it depends on the type of the compound. The alkaline earth metal compound used can be the same as described above.

  The flour used in the present invention can be strong flour, medium flour, or weak flour. When weak flour is increased compared to strong flour or medium flour, there is a tendency that the gluten is too little and the texture becomes soft and soft as a pizza crust.

  In this invention, it is preferable to use the said powdery soybean protein 0.1-30 weight part with respect to 100 weight part of wheat flour. If there is little powdery soybean protein of this invention, it will be difficult to acquire the target effect. Moreover, when there is too much powdery soybean protein of this invention, the texture as a pizza will be lost and it will become a thing which is lumpy.

  In the present invention, fats and oils are not essential, but are preferably used. As fats and oils, shortening, butter, margarine, lard, hydrogenated oil, other vegetable oils and the like can be used. The amount of fats and oils can be 0 to 20 parts by weight with respect to 100 parts by weight of flour. When the blending amount of fats and oils is large, there is a tendency to become a cookie-like texture that is hard and brittle.

  For the baking, a known baking method of pizza crust can be used. The firing temperature is preferably 280 ° C. or less, more preferably 170 to 250 ° C., and most preferably 190 to 240 ° C. When the temperature is lower than 150 ° C., the time required for baking becomes long, and a crispy texture on the surface is hardly obtained. On the other hand, when the firing temperature is higher than 280 ° C., the firing of the surface proceeds excessively as compared with the inner layer, and the appropriate firing as a whole becomes difficult.

  The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

[Comparative Examples 1 and 2 and Examples 1 to 5]
According to the formulation shown in Table 1, pizza crust was produced by the following method, and the influence of the addition of various defatted soymilk powders on the quality of pizza crust was examined. The various defatted soymilk powders used are as follows.
─────────────────────────────────────
Types of powdered soy protein NSI in dry solids
Crude protein content ──────────────────────────────────────
Comparative Example 1 No addition − −
Comparative Example 2 Low NSI defatted soymilk powder 59% 8
Examples 1 and 2 High NSI defatted soymilk powder 63% 88
Examples 3 and 4 Alkaline earth metal bound defatted soymilk powder * 62% 86
─────────────────────────────────────
* Product name "Soyafit 2000" (Fuji Oil Co., Ltd., containing 2% by weight of magnesium chloride in dry solids)

(Pizza crust manufacturing process)
Powerful powder “Eagle” (Nisshin Flour Milling Co., Ltd.), soft flour “Violet” (Nisshin Flour Milling Co., Ltd.), the above defatted soymilk powder (None added to Comparative Example 1), water, fresh yeast Yeast Kogyo Co., Ltd.), sugar, salt, rapeseed white squeezed oil (Fuji Oil Co., Ltd.) are mixed at a low speed (150 rpm) for 2 minutes and further mixed at a medium speed (260 rpm) for 2 minutes. Pizza crust dough was prepared. This dough was subjected to primary fermentation for 50 minutes under conditions of a fermentation temperature of 20 ° C. and a relative humidity of 60%. When the dough has expanded, it is rolled into a sheet of 3.5 mm thickness by a reverse sheeter (manufactured by Masaki Kikai Co., Ltd.), cut into a circular shape with a diameter of 200 mm, molded, fermentation temperature 36 ° C. and relative humidity 70%. Then, the mixture was subjected to secondary fermentation for 30 minutes and then baked in an oven at 200 ° C. and 200 ° C. for 5 minutes to remove rough heat and produce a pizza crust.

(Manufacture of pizza)
50 g of pizza sauce was applied to the obtained semi-baked pizza crust, and then 40 g of natural cheese for pizza (manufactured by Snow Brand Milk Products Co., Ltd.) was topped and frozen in a quick freezer at −40 ° C. Stored at ° C.

(Sensory evaluation of pizza)
The frozen pizza was cooked at 240 ° C. for 8 minutes using an microwave oven (EMO-VA4: manufactured by Sanyo Electric Co., Ltd.), and sensory evaluation was performed on the pizza crust after cooking. The results are shown in Table 1.

(Volume evaluation of pizza crust)
The obtained pizza crust was frozen at −40 ° C. without being topped and stored at −20 ° C. Next, the frozen pizza crust was cooked at 240 ° C. for 8 minutes using an microwave oven (EMO-VA4: manufactured by Sanyo Electric Co., Ltd.), and 10 pizza crusts after the heat cooking were stacked vertically and the height was measured. The height of the comparative example was set to 100, and the value of each example was expressed as a ratio, which was a volume value.

  From Table 1, it was found that especially the pizza crust of Example 4 was imparted with a sense of volume, reduced whispering, and good crispyness and mouth melting. The contrast of the texture between the crust peripheral part and the topping application part was also good. The pizza crusts of Example 1 and Example 3 in which the amount of defatted soymilk powder added was 1% to the powder was also evaluated well, but the improvement effect tended to be small compared to Examples 2 and 4.

  On the other hand, the pizza crust of Comparative Example 1 in which no additive was added and Comparative Example 2 in which the protein component was low NSI was strong and felt heavy.

[Comparative Examples 1, 3, 4 and Examples 5, 6]
(Manufacture of pizza crust)
Pizza was manufactured by the same manufacturing method as Example 1 by the mixing | blending shown in Table 2.
──────────────────────────────────────
Types of powdered soy protein NSI in dry solids
Crude protein content ───────────────────────────────────────
Comparative Example 1 No Addition Comparative Example 3 Low NSI Soy Protein 86% 20
Comparative Example 4 High NSI-isolated soybean protein * 91% 91
Examples 5 and 6 Alkaline earth metal-bonded isolated soybean protein ** 89% 50
──────────────────────────────────────
* Product name "New Fuji Pro E" (Fuji Oil Co., Ltd.)
** Product name “Prolina 250” (Fuji Oil Co., Ltd., containing 0.85% by weight as calcium in dry solids)

  From Table 2, it can be seen that, particularly, the pizza crust of Example 6 is imparted with a sense of volume, reduced whispering, and good crispyness and mouth melting. The contrast of the texture between the crust peripheral part and the topping application part was also good. The evaluation of the pizza crust of Example 5 in which the blending amount of alkaline earth metal-bonded separated soybean protein was 1% was also good, but the improvement effect tended to be small compared to Example 6.

  On the other hand, the pizza crusts of Comparative Example 2 in which soy protein not bound with alkaline earth metal was added, Comparative Example 3 in which the protein component was low NSI, and Comparative Example 1 in which no protein was added were strong and heavy. Felt.

[Examples 4 and 7] (Usage example of soft flour against strong flour or medium flour in wheat flour)
With the formulation shown in Table 3, pizza was produced by the same manufacturing method as in Example 1, and sensory evaluation was performed on the pizza crust portion after cooking. The results are shown in Table 3. The volume value was 100 in Comparative Example 1.

  From Table 3, the pizza crust of Example 7 is given a voluminous feel similar to that of Example 4, has a moderately firm texture and reduced whispering, is given good crispyness and melted mouth, and has a crust periphery. The texture contrast between the topping application part and the topping application part was also good.

Even after being circulated or stored in the frozen or chilled state according to the present invention and cooked in a microwave oven, oven, etc., a good crispness and melting in the mouth can be obtained immediately after baking, and a texture that provides an appropriate volume feeling The pizza crust with
Manufacturers can make such pizza crusts and distribute, sell and store them in a frozen state, so consumers can enjoy pizzas like the one just by purchasing them and heating them in the microwave or microwave oven at home. It is like that.

Claims (5)

A method for producing a pizza crust, characterized by using powdered soy protein having a crude protein (CP) of 60% or more and less than 90% in terms of dry solid content and an NSI (nitrogen solubility index) of 30 or more and less than 90. The process according to claim 1, wherein the powdered soy protein is defatted soymilk or an alkaline earth metal bound product thereof. The process according to claim 1, wherein the powdered soy protein is an alkaline earth metal-bonded separated soy protein. The manufacturing method in any one of Claims 1-3 which use powdery soybean protein 0.1-30 weight part with respect to 100 weight part of wheat flour. The manufacturing method in any one of Claims 1-4 which mix | blends 0-20 weight part of fats and oils with respect to 100 weight part of wheat flour, and makes baking temperature 150-280 degreeC.