JP2008113558A - Method for producing pizza crust - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To readily obtain a pizza crust having a springy texture that is readily imparted with satisfactory crispness, with melt-in-the mouth sensation. <P>SOLUTION: The method for producing the pizza crust comprises combining three materials among wheat flour, tapioca starch and powdery soybean protein materials. The powdery soybean protein material used in the production is preferably a defatted soybean milk powder, alkaline earth metal bonding defatted soybean milk powder or alkaline earth metal bonding separated soybean protein among powdery separated soybean proteins. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention provides a pizza crust which is excellent in melting in the mouth, crisp and yet has a moist feeling.
In other words, the present invention relates to a method for producing a pizza crust that melts well in the mouth, does not remain in the mouth, has no stickiness to the teeth, is crisp and crisp, and has a soft elasticity like a spear.

  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 the secondary fermentation of the crust, but industrially, after topping the crust once semi-baked, it is once frozen or refrigerated for distribution and heated 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, pizza texture can be divided into American type pizza with a soft crust texture and Italian pizza with a thin crust.
The Italian type is also divided into a crispy Roman style and a sticky Naples type.

In recent years, consumers tend to prefer pizza crusts that have a moist, crisp and good mouth melt.
In order to respond to the needs of a crisp and crisp texture, a part of the flour is chilled after boiling with hot water, then the rest of the ingredients are added and then mixed, and so-called hot water type method is called Conventionally known (Non-Patent Documents 1 and 2).
The bakery product produced by the process has a soft and crisp texture and a crisp texture, but it is cumbersome and time-consuming to apply the process to pizza, has poor work efficiency, and is not suitable for mass production. There is a problem that. In addition, there is a limit to the amount of flour that can be pregelatinized during the production process.

  By the way, Patent Document 1 (Japanese Patent Application Laid-Open No. 10-56946) discloses a bakery product having a sticky feeling in a bakery mix in which waxy corn starch and pregelatinized starch are combined. It is a soft type of French bread that is not required, and it is difficult to say that the crispness is sufficient. Even if this is applied to pizza.

  Moreover, use of tapioca starch is mentioned as a raw material which provides a moist feeling easily. In this case, the feeling of stickiness is imparted only by combining with wheat flour, but if the amount used is small, the feeling of stickiness is not exhibited and the wheat gluten-derived feel is felt, and the crispness and the feeling of melting in the mouth tend to be lacking. In addition, when the amount used is large, the feeling of stickiness is sufficiently produced, but the crispness feeling and the mouth melting feeling tend to be lacking.

Patent Document 2 (Japanese Patent No. 2884426) discloses a mix of pizza stand-like foods that do not deteriorate in flavor and texture even when frozen or refrigerated, and foods using the same.
It is disclosed that this pizza stand-like food mix contains one or more of tapioca starch, waxy corn starch, corn starch, and potato starch in a mixture of wheat flour and rice bran flour. However, it has a sticky texture as in the present invention and is not crisp.

  Patent Document 3 (utility model No. 3086684) discloses a pizza-like processed food using rice flour as a main ingredient instead of using wheat flour. And it is described that the feeling of stickiness that is a characteristic of rice flour shows an excellent taste effect due to a synergistic effect with the topping material. However, it is not as crisp as the present invention.

Patent Document 4 (Japanese Patent Application Laid-Open No. 2004-8171) discloses a flour for pizza for obtaining a pizza having a crispy surface, a moist feeling inside, and a fermented fragrance with a high flavor. It is disclosed. This flour is a pizza flour containing a specific type of flour in a specific proportion or more. However, pizza dough obtained by using this pizza flour does not disclose the use of tapioca starch and soy protein as in the present invention.
As described above, it is not yet sufficient to realize a texture in which a good crispness and a melted mouth are imparted to the mushy feeling.

By the way, although it has nothing to do with the feeling of stickiness, it has been known to use soy protein in pizza dough.
For example, the present applicant manufactured a pizza-like food using soy protein, fats and oils as an emulsion as Patent Document 5 (Japanese Patent Application Laid-Open No. 62-44151). Patent Document 6 (Japanese Patent Laid-Open No. 2005-80667) discloses a soybean-containing dough containing a deflavored soybean protein material. Patent Document 7 (Japanese Patent Laid-Open No. 2005-40083) discloses “puffed food containing β-conglycinin that effectively prevents the attenuation of β-conglycinin even by microwave heating”.
However, none of them has a crisp feeling, nor suggests that tapioca starch is used in combination.

(References)
Japanese Patent Laid-Open No. 10-56946 Japanese Patent No. 2884426 Utility Model No. 3086584 JP 2004-8171 A JP 62-44151 A JP 2005-80667 A Japanese Patent Laid-Open No. 2005-40083 "Bakery confectionery technology seminar special feature, preservation edition part 2", Japan Bakers News, 1989. Susumu Kimura, “Breadmaking Technical Document No. 471, Reconsideration of the Hot Water Method”, Japan Bakers News, 1998.

An object of the present invention is to obtain a pizza crust having a moist feeling and a texture with good crispness and mouth melting.
When it comes to stickiness, it usually has a texture that is soft, elastic and sticks to the teeth, like a spear. However, an object of the present invention is to have a feeling of stickiness, no stickiness to the teeth, good crisps, and yet soft elasticity of the eyelids. In addition, it was intended to melt well when eaten and not remain in the mouth.

As a result of earnest research to solve the above problems, the present inventors cannot obtain the desired effect only by a combination of wheat flour and tapioca starch, or a combination of wheat flour and powdered soy protein material, but wheat flour and tapioca starch and The knowledge that the target pizza crust can be obtained by combining the three powdery soy protein materials was obtained.
The present invention has been completed based on the above findings.

That is, this invention is a manufacturing method of a pizza crust characterized by using wheat flour, tapioca starch, and a powdery soybean protein raw material.
It is preferable to use 0.1 to 100 parts by weight of tapioca starch and 0.1 to 20 parts by weight of powdered soy protein material with respect to 100 parts by weight of wheat flour.
The crude protein (CP) of the powdery soybean protein material is preferably 30% or more and less than 98% in terms of dry solid content, and the NSI (nitrogen solubility index) is preferably 10 or more and less than 99.

  According to the present invention, a pizza crust having a mouthfeel and a texture with a good crispness and mouth melt even after being distributed or stored in a frozen or chilled state and cooked in a microwave oven, oven, or the like has become possible. Is.

  Pizza crusts are breads that are generally formed from dough dough prepared from wheat flour as a main raw material, shaped into a thin plate shape and baked. The shape is a thin plate and is often circular, but is not limited to this, and the thickness varies. The raw materials used other than the flour are not particularly limited, and sugars such as yeast and sugar, fats and oils, water, yeast food, eggs, dairy products, a swelling agent, and the like are blended as necessary. Although the fermentation process by yeast is usually performed, it is not an essential process. In the pizza crust of the present invention, the pizza crust baked as it is after molding, the baked or semi-baked pizza crust on which ingredients such as sauce, cheese, meat, vegetables are placed, or the above ingredients are placed on an unfired pizza crust. It includes pizza pie obtained by baking from, and includes those stored at room temperature, refrigerated or frozen.

  The method for producing pizza crust according to the present invention is characterized by using wheat flour, tapioca starch and powdered soy protein material. That is, by combining a wheat flour and tapioca starch with a powdery soy protein material, a pizza crust having excellent mouth melting, crispness, and still having a moist feeling is provided. The combination of wheat flour and tapioca starch alone provides a feeling of stickiness but does not provide good melting and crispness. In addition, the combination of wheat flour and powdered soy protein material provides melting and crispness, but does not provide a feeling of stickiness.

(flour)
The flour used in the present invention can be strong flour, medium flour, or weak flour. When weak flour increases with respect to strong flour or medium flour, gluten decreases, and the pizza crust tends to have a soft and soft texture.

(Tapioca starch)
The tapioca starch used in the present invention is a starch produced from cassava rhizomes. In addition to its raw starch, a modified processed tapioca starch is preferable, particularly an etherified or esterified modified one. Those that have been modified are more preferred.

In the present invention, it is preferable to use 0.1 to 100 parts by weight, preferably 15 to 60 parts by weight, and more preferably 20 to 40 parts by weight of tapioca starch with respect to 100 parts by weight of wheat flour.
If the amount of tapioca starch is too small, it is difficult to obtain a feeling of stickiness. On the other hand, if the blending amount is too large, the feeling of stickiness is overemphasized and it is difficult to obtain the desired effect.
Specifically, as the amount of tapioca starch increases, the expression of a feeling of stickiness that sticks to the teeth of the moth increases, and the pizza tends to be less likely to swell. It is possible to eliminate a sticky feeling and to obtain a crisp pizza crust.

(Powdered soy protein material)
As the powdered soy protein material used in the present invention, isolated soy protein, concentrated soy protein, powdered soy milk (whether full fat or defatted), or an alkaline earth metal combination thereof can be used.
The crude protein (CP) is preferably 30% or more and less than 98%, more preferably 60% or more and less than 90% in terms of dry solid content. The NSI (nitrogen solubility index) is preferably 10 or more and less than 99, more preferably 30 or more and less than 90.
As a more specific embodiment, when alkaline earth metal-bonded separated soybean protein is used, it is appropriate that the crude protein is 80 to 90% and the NSI is 30 or more and less than 90. In addition, when using defatted soymilk powder or alkaline earth metal-bound defatted soymilk powder, those having a crude protein of 60 to 70% and an NSI of 30 to less than 90 are suitable.

  In the present invention, it is appropriate to use 0.1 to 20 parts by weight, preferably 2 to 15 parts by weight, more preferably 3 to 10 parts by weight of powdered soy protein material with respect to 100 parts by weight of flour in powder blending. It is. When the blended amount of the powdery soy protein material is too small, it tends to be difficult to obtain the crispness and melting feeling of the pizza crust obtained. On the other hand, if the amount is too large, the texture as a pizza crust is lost, and a tendency to become lumpy is seen.

As described above, by using wheat flour, tapioca starch, and powdered soy protein material as the pizza crust raw material, a pizza crust having a mochi-mochi feeling and a texture with good crispness and mouth melting can be achieved.
And even if it distribute | circulates or preserve | saves in the state of frozen or chilled, and heat-cooks it with a microwave oven, an oven, etc., such a pizza crust has a sticky feeling, a good crispness, and a mouth-melting feeling.

  Hereinafter, the present invention will be described more specifically with reference to examples.

  According to the formulation shown in Table 1 and Table 2, pizza crust was produced by the following method, and the influence of the addition of various powdery soy protein materials on the quality of pizza crust was examined. The various powdery soy protein materials used are shown in Tables 1 and 2.

(Table 1) Comparative Examples 1-3 and Examples 1-5

(Pizza crust manufacturing process)
Powerful powder “Eagle” (Nisshin Flour Milling Co., Ltd.), soft flour “Violet” (Nisshin Flour Milling Co., Ltd.), etherified tapioca starch (Comparative Examples 1, 3 and 4 are not added), the above powder Soy protein material (without additives in Comparative Examples 1 and 2), water, fresh yeast (produced by Oriental Yeast Co., Ltd.), sugar, salt, rapeseed white squeezed oil (produced by Fuji Oil Co., Ltd.) Was mixed for 2 minutes at low speed (150 rpm), and further mixed for 2 minutes at medium speed (260 rpm) to prepare a pizza crust dough. 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 the rough heat and produce a semi-baked 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 this was frozen in a quick freezer at −40 ° C., −20 Stored at ° C.

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

(Censorship sensory evaluation results)
Comparative Example 1: X feels weight and pulling, and crispness and melting of mouth are bad.
Comparative Example 2: Although there is a feeling of stickiness, the crispness and melting of the mouth are slightly bad. Comparative Example 3: No feeling of stickiness and melting of the mouth is good, and crispness and melting of the mouth are good.
Example 1: There is a feeling of stickiness and the biting and melting of the mouth are slightly good Example 2: There is a feeling of stickiness and melting of the biting and melting of the mouth is good Example 3: There is a feeling of stickiness and melting of the mouth and the melting of the mouth is somewhat good Example 4 : ◎ There is a feeling of stickiness and the crispness and melting of the mouth are good Example 5: ○ There is a feeling of stickiness and thawing and melting of the mouth are somewhat good

From Table 1, it was found that the pizza crusts of Examples 2 and 4 in which high NSI defatted soymilk powder was blended with 5.3% of wheat flour provided good crispness and mouth melt. The contrast of the texture between the crust peripheral part and the topping application part was also good.
The pizza crusts of Examples 1 and 3 in which the blending amount of high NSI defatted soymilk powder is 2.7% of wheat flour and Example 5 in which low NSI defatted soymilk powder is blended but which is 5.3% of wheat flour are also evaluated well. However, the improvement effect tended to be small compared to Examples 2 and 4.

  On the other hand, Comparative Example 1 in which the powdery soy protein material was not added felt weight and pulling, and the crispness and mouth melting were poor. In Comparative Example 2, which had only wheat flour and tapioca starch, there was a feeling of stickiness, but the crispness and melting in the mouth were somewhat poor. Moreover, the comparative example 3 which is only wheat flour and non-fat soymilk powder had good crispness and melting in the mouth and was crispy and had no stickiness. From the above, none of the textures provided with good crispness and melting of the mouth can be achieved with the mochi mochi that is a feature of the present invention.

(Table 2) Comparative Example 4 and Examples 6-9

(Censorship sensory evaluation results)
Comparative Example 4: No sticky feeling, good crispness and melting of mouth and good crispy Example 6: ○ Sticky feeling, slightly good crispness and melting of mouth Example 7: ○ Good feeling of crispness, melting of bite and mouth melting slightly good Example 8: There is a feeling of stickiness, and the crispness and melting of the mouth are slightly good Example 9: ◎ There is a feeling of stickiness, and crispness and melting of the mouth are good

From Table 2, the pizza crust of Example 9 in which alkaline earth metal-bonded separated soy protein was blended in particular with 5.3% of wheat flour was given a good crispness and meltability in the mochi feeling, and the crust periphery and topping application part The texture contrast was also good.
The evaluation of the pizza crust of Example 8 in which the blending amount of the alkaline earth metal-bonded separated soybean protein was 2.7% was also good, but the improvement effect tended to be small compared to Example 9.
In addition, the pizza crusts of Examples 6 and 7 containing 5.3% of wheat flour with low NSI-isolated soybean protein and high NSI-isolated soybean protein were also evaluated well, but the improvement effect tends to be small compared to Example 9. there were.

  On the other hand, Comparative Example 4 consisting only of wheat flour and alkaline earth metal-bonded separated soybean protein had good crispness and melted mouth and was crispy, but did not feel sticky. Therefore, it was not possible to provide a texture that gives a good crispness and melted mouth to the mochi mochi, which is a feature of the present invention.

According to the present invention, a pizza crust having a texture with a good crispness and melted mouth feel even after being distributed or stored in a frozen or refrigerated state and cooked in a microwave oven or oven, etc. It is.
Manufacturers can make such pizza crusts, distribute, sell, and store them, so consumers can enjoy them just by purchasing them and heating them in the microwave or microwave oven at home. It is like that.
In addition, by providing a pizza crust that is excellent in melting of the mouth, crisp and yet has a moist feeling, it is possible to enjoy it with a new cut that is different from the conventional pizza having a moist feeling. It is in line with the recent trend toward lightness, and makes the diet richer.

Claims (3)

A method for producing a pizza crust characterized by using wheat flour, tapioca starch and powdered soy protein material. The method for producing pizza crust according to claim 1, wherein 0.1 to 100 parts by weight of tapioca starch and 0.1 to 20 parts by weight of powdered soy protein material are used with respect to 100 parts by weight of wheat flour. The method for producing a pizza crust according to claim 1, wherein the crude protein of the powdery soy protein material is 30% or more and less than 98% in terms of dry solid content, and the NSI is 10 or more and less than 99.