JP2008118874A - Method for producing frozen pizza dough, frozen pizza dough-packaged material obtained by the above method and method for producing pizza by using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing frozen pizza dough, capable of easily obtaining an optional form of a pizza crust, a frozen pizza dough-packaged material obtained by the above method and having an excellent handling property, and a method for simply producing the pizza, capable of selecting desired forms and topping materials. <P>SOLUTION: This method for producing the frozen pizza dough comprises (A) a dough-preparing process of mixing materials containing wheat flour, yeast and water for preparing the dough, (B) a dough-fermenting process of fermenting the dough, (C) a dough-putting in process of forming the fermented dough as a cylindrical form and putting it in a packaging material, (D) a reduced pressure-packing process of reducing the pressure at the inside of the packaging material to which the dough is put-in and hermetically closing, and (E) a freezing process of freezing the pizza dough in the hermetically closed package under the reduced pressure. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing frozen pizza dough, a frozen pizza dough package obtained by the method, and a method for producing pizza using the same. The present invention relates to a frozen pizza dough having a wide range of applications, a method for producing the same, and a method for producing pizza using the same.

Pizza is usually made with flour as the main ingredient, and after applying pizza sauce on a pizza crust prepared by baking in an oven, various ingredients such as seafood, vegetables, processed meat products and cheese pieces are topped. However, it is provided as a semi-finished product in a frozen or chilled state in a state of being heated and fired, or in an unfired state.
In recent years, with the diversification of meals, pizza that can be eaten easily and has high nutritional value has attracted attention, and not only pizza specialty stores, but also cafés and taverns are offering pizza, In addition to the commonly used ingredients as described above, Japanese-style ingredients such as glue and mentaiko have come to be used, and diversification is progressing.

The pizza crust that greatly affects the texture and taste of these pizzas is a kneaded pizza dough material containing flour, yeast, salt and water, fermented to prepare dough balls. The dough is divided into individual dough blocks and molded into a disk shape, and requires complicated processes such as controlling the temperature and time during fermentation, or forming crusts from soft dough balls. It was difficult to implement at stores other than specialty stores.
For this reason, the pizza crust which can distribute favorite toppings at restaurants, homes, etc. and is distributed by refrigeration or chilled is widely used.

There are two types of pizza crust: bread-type dough with a thick edge, and dough with a uniform thickness throughout, and a flat type with a thin and crisp feel. Yes, the pizza crust distributed by freezing and chilled is a flat disk shape with a uniform thickness of about 3 to 8 mm for both raw and semi-baked types. There are many things and variations are scarce.
For the purpose of improving the handling property of pizza crust, frozen dough for pizza crust (for example, refer to Patent Document 1) in which a molded pizza crust is placed on a metal foil, and for the purpose of facilitating the cutting of pizza, A pizza crust manufacturing method (see, for example, Patent Document 2) in which a pizza dough is filled in a food mold having a V-shaped protrusion on the bottom, fermented, and baked as it has been proposed has been proposed. It could not be deformed.
Therefore, there is a need for a frozen pizza dough that can easily form a pizza crust of a desired shape and can easily prepare a favorite pizza even at home.
JP 2002-253110 A JP 2000-102340 A

An object of the present invention in consideration of the above-mentioned problems is a method for producing frozen pizza dough, which has excellent storability and can easily obtain a pizza crust having an arbitrary shape at home or a restaurant, and handling obtained by the production method The object is to provide a frozen pizza dough package excellent in properties.
It is a further object of the present invention to provide a simple pizza production method that uses the frozen pizza dough package of the present invention to select a desired shape and topping material.

As a result of diligent research, the present inventor has found that, after completing the primary fermentation of the dough, the semi-fresh pizza dough formed into a predetermined shape is sealed in a package in a reduced pressure state, thereby achieving the above object. The present invention has been completed.
That is, the present invention has the following configuration.
<1> (A) A dough preparation step for preparing a dough by mixing flour, yeast, and water-containing materials for pizza dough, (B) a dough fermentation step for fermenting the dough, and (C) the fermentation A dough filling process for feeding the finished dough into the packaging material, (D) a decompression packaging process for reducing the pressure inside the packaging material containing the dough, and (E) a packaging in which the dough is charged and sealed under reduced pressure And a freezing step for freezing the pizza dough in the material. A method for producing pizza dough having a cylindrical shape sealed in a packaging material.

<2> The packaging material used in the (C) dough charging step is a packaging material composed of a bottom film having a recess formed in advance by a deep drawing packaging machine and a soft top film < The manufacturing method of the frozen pizza dough as described in 1>.
<3> The method for producing a frozen pizza dough according to <1> or <2>, wherein fats and oils are added when the dough is added to the packaging material in the (C) dough input step.
<4> The pizza dough formed in the (C) dough charging step or (D) decompression packaging step has a cylindrical shape with a diameter of 100 to 300 mm and a thickness of 5 to 30 mm. <1> Thru | or the manufacturing method of the frozen pizza dough any one of <3>.

<5> (a) A dough thawing step in which the frozen pizza dough obtained by the method for producing a frozen pizza dough according to any one of <1> to <4> is thawed as a package; ) A pizza crust molding process in which the thawed dough is taken out of the package and molded into a desired shape to obtain a pizza crust; and (c) a baking process in which ingredients are topped and fired on the molded pizza crust. A pizza manufacturing method.
<6> The method for producing a pizza according to <5>, wherein in the baking step (d), baking is performed for 1 minute to 4 minutes in an oven having a temperature range of 240 ° C to 400 ° C.
<7> Frozen pizza dough that has been fermented and formed into a cylindrical shape with a diameter of 100 to 300 mm and a thickness of 5 to 30 mm in a packaging container composed of a bottom film and a top film pre-formed by a deep drawing packaging machine is decompressed. A frozen pizza dough packaging that is hermetically sealed.

ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the frozen pizza dough which can obtain pizza crust of arbitrary shapes easily at home or a restaurant, and the frozen pizza dough package excellent in the handleability obtained by this manufacturing method are provided. can do.
Furthermore, according to this invention, the simple pizza manufacturing method which can select a desired shape and topping material can be provided by using the frozen pizza dough package of the said this invention.

Hereinafter, the present invention will be described in detail.
The method for producing a frozen pizza dough according to the present invention includes (A) a dough preparation step of preparing a dough by mixing pizza dough materials containing flour, yeast and water, and (B) dough fermentation for fermenting the dough. And (C) dividing the fermented dough into an amount equivalent to one pizza, dividing the dough into the packaging material, and charging step; and (D) depressurizing the inside of the packaging material into which the dough has been charged. A dough decompression packaging step for sealing, and (E) a freezing step for freezing the pizza dough in the sealed packaging material.
Hereinafter, each step will be described in detail.

<(A) Dough preparation process>
The pizza dough material that can be suitably used in the production method of the present invention includes at least flour, yeast, and water, and optionally contains salt, other seasonings, flavoring agents, fats and oils, and the like.
As the yeast, dry yeast, fresh yeast and the like generally used for preparing bread dough can be appropriately selected and used. From the viewpoint of texture, those containing natural yeast are preferable. Yeast is generally contained in the dough material in an amount of about 0.3 to 5% by mass.

As wheat flour, weak flour, strong flour, a mixture of both can be used, and it is preferable to use strong flour from the viewpoint of the texture of the resulting pizza dough.
The mixing ratio of the raw material of the pizza dough used is not particularly limited and can be set as appropriate. However, flour is the main component in the dough material, and is generally contained in an amount of 50 to 70% by mass, preferably 52 to It is 67 mass%, More preferably, it is the range of 55-65 mass%.

  Moreover, normally 0.5-3.5 mass% of yeast with respect to 50-70 mass% of wheat flour, 0.5-3.0 mass% of salt and 30-45 mass% of water as other components It is preferable to mix | blend in the ratio.

As long as the effects of the present invention are not impaired, the pizza dough can contain various materials commonly used for doughs containing flour such as bread from the viewpoint of improving the texture and handling of the dough. Moreover, the seasoning for adjusting a flavor can be included.
Specifically, yeast food, fats and oils, dairy products, an emulsifier, vitamin C etc. are mentioned, for example. As a seasoning, salt, sugar, etc. are used, and various spices, herbs (flavored plants), etc. can be blended for flavoring.
In order to improve the feeling of stickiness, a thickening polysaccharide mainly composed of mannan or starch, preferably wheat starch, rice starch, etc., dissolved in hot water of more than double amount is used. You can also.
The amount of other materials added is appropriately selected according to the purpose, but usually 0 to 0.1 parts by weight of yeast food and 0 to 0.1 parts by weight of vitamin C as a stabilizer for 100 parts by weight of flour. It is preferable that it is the range of these. Moreover, 0-5 mass parts of sugar as a seasoning can be added as desired.

The dough is prepared by uniformly mixing these materials. For mixing (mixing), a known mixing device such as a mixer can be used.
Although it does not specifically limit as a working environment at the time of mixing and preparing dough, Usually, in the atmosphere whose temperature is 20-30 degreeC, Preferably about 22-28 degreeC and humidity are about 60-80%. Preferably, it is done.
The mixing time is not particularly limited and can be appropriately set according to the amount of raw materials to be mixed, other conditions, etc., but it is preferably stirred at a speed of 40 to 80 rpm for about 5 to 15 minutes. By mixing, effects such as improvement of fabric extensibility can be obtained.
In this way, the dough is prepared.

<(B) Dough fermentation process>
In step (B), the pizza dough prepared in step (A) is fermented.
The temperature of the fermentation chamber in the first fermentation is preferably in the range of 20 to 40 ° C, and more preferably in the range of 25 to 38 ° C from the viewpoint of optimizing the function of the yeast used.
The fermentation time is not particularly limited as long as it is in the range of 0.2 to 2 hours, and can be appropriately set according to the type of yeast to be used, the composition of the dough, the fermentation temperature, etc., preferably 0.3. ~ 1 hour range.

From the viewpoint of optimizing the function of yeast, the humidity of the fermentation chamber is preferably high humidity, and specifically, the humidity is 60 RH% or more, and more preferably in the range of 70 to 100 RH%.
By making the fermentation chamber conditions within the above range, the dough can be efficiently fermented.
Although the expansion ratio due to fermentation of the dough is not limited, it is usually preferable to be about 1.5 to 3 times the volume before fermentation. What is necessary is just to complete | finish primary fermentation when it becomes such an expansion ratio.

Next, after the primary fermented dough is divided into one pizza, dough rounding is performed, and then secondary fermentation is performed.
The temperature of the fermentation chamber in the second fermentation (secondary fermentation) is preferably in the range of 20 to 40 ° C, more preferably in the range of 25 to 38 ° C, as in the primary fermentation.
The fermentation time is not particularly limited as long as it is in the range of 0.01 to 2 hours, and can be appropriately set according to the type of yeast to be used, the composition of the dough, the fermentation temperature, etc., but preferably 0.3 ~ 1 hour range.
The humidity in the fermentation chamber is also preferably high in the secondary fermentation, specifically, the humidity is 60 RH% or more, and more preferably in the range of 70 to 100 RH%.

  The secondary fermentation can also be performed by refrigeration fermentation, and the condition of the refrigeration fermentation is that the room temperature is 10 ° C. or less, preferably 0 to 5 ° C. for 0.5 to 48 hours. preferable. In the case of refrigerated fermentation, the humidity is not particularly limited, but is preferably in the range of 50 to 80 RH%.

<(C) Dough input process>
(B) The dough ball fermented in the step is put into the packaging material.
In the present invention, the finally obtained pizza dough has a cylindrical shape. By making the dough into a cylindrical shape, the pizza crust can be easily molded after thawing the pizza dough. That is, skill is required to form a substantially spherical dough ball after fermentation into a disk-like uniform pizza crust, but in the case of a cylindrical shape, the dough is stretched into a sheet shape with a rolling pin on a cooking table, etc. By this simple operation, the surface shape can be easily formed into a circular plate shape.
The pizza dough may be put into the packaging material after being formed into a cylindrical shape in advance in this step, or the pizza dough formed into a substantially cylindrical shape is put into the packaging material placed on the mold, It may be finally formed into a cylindrical shape in the vacuum packaging process described later, and a predetermined amount of pizza dough is taken and placed in the packaging material placed on the mold, and the mold is molded in the vacuum packaging process described later It may be formed into a cylindrical shape.

When charging the dough into the packaging material, fats and oils can be added to the pizza dough if desired.
The types of fats and oils that can be used here are not particularly limited, and oils and fats that are usually used in the manufacture of bread and the like can be arbitrarily selected and used depending on the desired texture and taste of the pizza dough. Vegetable oils such as rapeseed oil, rice oil and cottonseed oil, margarine for bread made by emulsifying vegetable oils and fats and animal oils such as commercially available bakery cream, butter and shortening.
There are no particular restrictions on the amount and method of addition of fats and oils, but about 0 to 15% by mass in the dough ball, a method of kneading, brushing about 0.01 to 0.05 g / cm ^{2 on} the surface of the cylindrical dough The method of apply | coating by the method etc., the method of dripping about 0.3g / piece on the surface of dough with a dropper etc. are mentioned.

  The packaging material used for the frozen pizza dough in the present invention is not particularly limited as long as it can be vacuum-packed, and can take any form such as a bag, tube, or box formed of a film. When thawing the dough at the time of use, it is possible to keep the dough in a preferable cylindrical shape, and from the viewpoint of excellent handling properties, a bottom film having a recess formed in advance by a deep drawing packaging machine, and a soft top film, The packaging material is preferably made of

  Hereinafter, the details of the process in the case of using a packaging material composed of a bottom film having a recess formed in advance by a deep drawing packaging machine, which is a preferable packaging material, and a soft top film will be described.

In this packaging material, a cylindrical dough is put into a bottom film pre-shaped so as to have a recess suitable for accommodating a cylindrical pizza dough, and a soft top film is converted into a bottom film by heat and pressure. The sealed container is fixed and the inside is decompressed.
As the material of the bottom film, an unstretched film is preferable, and as the flexible film, a single layer film selected from polyamide, polyethylene, polypropylene, or the like, or a multilayer film in which two or more of these are laminated can be used. As the hard film, a single layer film selected from polyester, polystyrene, polypropylene and the like, a multilayer film in which polyethylene or the like is laminated on these hard films, and the like can be used.

The resin film as the bottom film material is heated in a station provided in the deep drawing and packaging machine, and formed into a mold (insert) shape by vacuum and compressed air. If the top film is fixed by thermal bonding after the dough is added, use a material that can be thermally bonded as the material film, or make the film surface (adhesive surface with the top film) heat-adhesive. Those having an excellent sealant layer are preferred.
Although there is no restriction | limiting in particular in the thickness of a film, From a viewpoint of shape retainability and product quality maintenance, the thing of 100-250 micrometers is preferable and it is more preferable that it is 120-150 micrometers.

As a molding method, it is possible to apply means such as pressure molding, pressure vacuum molding, molding with preheating and the like. The temperature at the time of molding is preferably about 80 to 140 ° C., for example, when polyethylene is the main material, or when polyethylene is used as the sealant layer, about 80 to 110 ° C. is preferable, and the film is mainly made of polypropylene. Or when using a polypropylene as a sealant layer, it is preferable that it is about 110-140 degreeC. The molding pressure is usually about 7 kg / m ² (direct pressure), and can be appropriately selected in the range of ² to 10 kg / m ² depending on the purpose.
Secondary fermentation is performed in the concave portion of the molded bottom film, and the pizza dough formed into a cylindrical shape is charged. At this time, if necessary, a step of adding fats and oils to the dough is performed as described above.

<(D) Vacuum packaging process>
In step (C), after the pizza dough is put into the packaging material, preferably the concave portion of the molded bottom film, the top film is coated on the bottom film, and the bottom film and the top film are bonded while being decompressed for packaging. .
In the course of this decompression packaging process, the pizza dough is finally formed into a predetermined cylindrical shape.
As described above, the shape of the pizza dough is preferably a cylindrical shape having a thickness of about 1.5 to 10 times the thickness of the target pizza crust from the viewpoint of easy crust molding. It is preferable to form a cylindrical shape having a diameter of ˜300 mm and a thickness of 5 to 30 mm, and more preferably a cylindrical shape having a diameter of 100 to 200 mm and a thickness of 5 to 20 mm.
When the pizza dough is charged, the bottom film is placed in the mold used to form the recess. When the pizza dough is charged and then decompressed, the pizza dough is also molded into a shape that fits the mold. . According to this method, it is possible to easily and easily form a desired uniform cylindrical shape rather than previously forming a cylindrical shape and putting it into a packaging material.

As a film material used for the top film, a stretched soft film is preferable, for example, a base film selected from uniaxially stretched polyester, biaxially stretched polyester, polyamide, polypropylene, and polyethylene having excellent thermal adhesiveness. A multilayer film obtained by laminating a sealant layer is preferably used.
Although there is no restriction | limiting in particular in the thickness of a film, From a viewpoint of the quality maintenance of pizza dough, a thing of 65-100 micrometers is preferable and a 75-90 micrometers thing is more preferable.
The top film is preferably transparent from the viewpoint of visibility, but the top film is not limited to this, and a film obtained by printing a trade name or the like on the film can also be used.

The molded bottom film is fixed to such a top film by heat and pressure, and the inside of the container is decompressed to form a sealed package.
The decompression condition can be controlled by pressure control from strong vacuum to slow vacuum to weak vacuum, and the vacuum pressure control range is from 100 to 99,900 Pa (1 to 999 mbar). After reducing the pressure to a state close to a complete vacuum state, it may be sealed as it is, after reducing the pressure inside the packaging container (vacuum), filling with an inert gas or the like up to a constant pressure and removing the air, It can also be hermetically sealed.
From the viewpoint of maintaining the freshness of the dough, when the gas is not filled by reducing the pressure, the pressure reducing condition is preferably about 100 to 1500 Pa (1 to 15 mbar).

The type of gas used when filling the gas in the container can be appropriately selected depending on the contents and the desired storage period, but an inert gas such as nitrogen gas or argon gas, a gas having a sterilizing effect such as carbon dioxide containing alcohol, Examples include oxygen and carbon dioxide, and these may be selected according to the purpose. It is preferable that the pressure reduction conditions in the case of residue filling are 20,000 to 70,000 Pa (200 to 700 mbar).
Sealing is preferably performed by heat sealing by pressurization, and depending on the type and thermal characteristics of the bottom seal and top seal, it is generally performed in a temperature range of 120 to 170 ° C., more specifically, the top film substrate or When using general polyethylene as the sealant layer, it is in the range of 120 to 130 ° C, and when using ultra-low density polyethylene, it is in the range of 130 to 150 ° C. When using, it is preferable that it is the range of 150-170 degreeC.
Although different pressure conditions also depending on the material of the sealant layer, it is generally preferably in the range of ^{4kg / m 2 ~6kg / m 2} .

Since the sealed packaging container is usually manufactured from a roll-like film by a deep-drawing packaging device, it is individually packaged by cutting it into vertical and horizontal cutting devices, usually one point at a time. Get a pizza dough package.
As a method of cutting the packaging material individually, when the bottom film material to be cut is a soft film, cross cutting, that is, as a method of cutting perpendicularly to the film conveyance direction, guillotine straight cut, guillotine zigzag cut, Methods such as compression method corner R cut, complete punch cut, etc. can be mentioned, as a means of cutting in parallel with the conveyance direction in the longitudinal cut, that is, the individual cut when having a plurality of recesses in the film conveyance direction and the side film cut Can be selected from means such as rotary knives, push-cut knives, shear cuts (scissors).

When a hard film is used for the bottom film, the cross cut can be performed by means selected from a corner cut, a strip punch (partial male / female cut), and a complete cut (male / female complete cut). The cutting method which takes R at each corner of the pack is adopted. Moreover, as a longitudinal cutting method, it may be performed by means selected from a rotary knife, a push knife, and a shear cut, as in the case of using a soft film.
A cutting device for forming a perforation, an I notch, a hanger hole, or the like can be added to the method for cutting the package as desired.
Thus, a cylindrical pizza dough is included in the packaging material, and a pizza dough package filled with vacuum or gas is obtained.

  The steps (C) and (D) can be continuously performed using a commercially available deep-drawing packaging apparatus. Examples of apparatuses applicable to the present invention include deep-drawing packaging machines R140 and R240 manufactured by Mulchback. , R530 and the like.

<(E) Freezing process>
The pizza dough package obtained through the steps (C) and (D) is frozen. The freezing of the pizza dough can be performed using general quick freezing.
The frozen pizza dough obtained in this way is stored in a predetermined transport box or the like and circulated in a frozen state.
The frozen pizza dough package of the present invention obtained by the method of the present invention can be distributed and stored as it is in a packaging container, and is excellent in the freshness retaining property and handling property of the internal pizza dough.

Hereinafter, a method for manufacturing a pizza using this pizza dough packaging will be described.
The method for producing pizza of the present invention includes (a) a dough thawing step for thawing the frozen pizza dough obtained by the above-described method for producing frozen pizza dough of the present invention as it is in a package, and (b) a thawed dough. It is characterized by having a pizza crust forming step of taking out from the package and forming it into a desired shape to obtain a pizza crust, and (c) a baking step of topping ingredients on the formed pizza crust and baking.

<(A) Dough thawing process>
When manufacturing a pizza using the frozen pizza dough obtained by the manufacturing method of the present invention, it may be thawed as it is in a packaging container. The pizza dough that has been thawed and softened can be formed into any shape. Thawing can be performed by a conventional method, for example, a method of placing in an atmosphere at room temperature, a method of immersing the entire packaging container in running water, a method of thawing in a microwave oven, a method of thawing in a refrigerated temperature zone, etc. From the viewpoint of appropriately maintaining the dough state, it is preferable to use a thawing method at room temperature or a refrigerated temperature zone.
The frozen pizza dough package of the present invention is an individual package, and it may be used by thawing one piece to be used at home or the like, and also when used in a restaurant, depending on the scale of the store You only need to decompress the required number. Moreover, since the bottom film of a package is excellent in shape retention property and intensity | strength, it can be stored repeatedly and can be stored compactly also in a freezer, and is excellent in handling property.

<(B) Crust molding process>
Since the thawed cylindrical dough has flexibility, it is easily stretched with a rolling pin or the like to easily form a disk-shaped pizza crust. In addition, since the thickness and stretched state when making a disk can be selected arbitrarily, if desired, a flat crust with a uniform thickness, a crust with a border with a thick peripheral edge of the fabric, the whole is thin and crisp It can be easily molded into any shape such as a flat type that can provide a texture that has been improved.
For this reason, compared with the raw type and baking type pizza dough normally marketed, various modifications are possible, and it is suitable also for the use in a restaurant.
Although there is no restriction | limiting in the thickness of a pizza crust, Usually, the thing of the range of 1-15 mm is used preferably.

<(C) Firing step>
(C) The ingredients are topped on the molded pizza crust and baked to complete the pizza.
The ingredients used are arbitrary, and can be arbitrarily selected from cheese, vegetables, seafood, processed meat products, and the like. Moreover, a pizza sauce, a tomato sauce, etc. can also be used. Among the ingredients, a strip-shaped cheese piece having a thickness of 0.5 to 2 mm, a width of 3 to 7 mm, and a length of about 5 to 20 mm, called a so-called shred cheese made of a material selected from process cheese, natural cheese and the like. It is common to use.
The conditions for baking are appropriately selected depending on the composition of the pizza dough and the like, but in general, baking is preferably performed for 1.5 to 7 minutes in an oven in a temperature range of 240 ° C to 450 ° C.
By using the pizza dough package of the present invention, a special technique is not required, and a pizza crust having a desired shape can be easily formed. Therefore, at home, it is possible to enjoy the joy of making handmade pizza easily. In addition, the restaurant has an advantage that a menu of pizzas with various unique shapes and tastes can be easily provided.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. In the following examples, “part” means “part by mass” unless otherwise specified.

(Example 1)
<(A) Preparation of pizza dough>
As a crust dough raw material, 1000 g of strong powder, 600 g of water, 15 g of salt, 10 g of sugar, 10 g of vegetable oil and 20 g of yeast are mixed with a mixer at a temperature of 20-30 ° C. for 3 minutes at a low speed, and then the rotational speed of the mixer is 80 rpm. And mixed for 5 minutes to prepare a pizza crust dough.
<(B) Fermentation process>
This dough was fermented for 10 minutes in a fermentation chamber with a humidity of 75% RH and a temperature of 30 ° C., and then a dough ball divided into predetermined weights was obtained. When the dough has expanded, it is placed on a top plate of a predetermined size, subjected to secondary fermentation for 10 minutes under the conditions of 30 ° C. and 70% RH, then put into the following packaging material and decompressed to a diameter suitable for the mold. It is formed into a cylindrical shape having a thickness of 150 mm and a thickness of 10 mm.

<(C) to (D) Dough input, reduced pressure packaging process>
The dough after molding was individually packaged using the following packaging material by a deep drawing packaging machine R240 manufactured by Mulchback Co., to obtain a pizza dough packaging 10 as shown in FIG.
The packaging film used is as shown below.
Bottom film: Polyamide / polyethylene / release agent coat (thickness: 150 μm)
Top film: Polyamide / polyethylene (Easy peel with release agent) (thickness: 80 μm)
Recessed shape, cylindrical recessed portion having a diameter of 150 mm and a depth of 10 mm Depressurization condition: 500 to 1,000 Pa (5 to 10 mbr)

FIG. 1 is a perspective view showing a pizza dough packaging 10 of Example 1, and the frozen pizza dough of the present invention is obtained by freezing in this state. The pizza dough package 10 is obtained by putting the pizza dough 14 into a bottom film 12 in which a cylindrical recess is formed in advance and sealing the top film 16 and the bottom film 12 while reducing the pressure.
FIG. 2 shows a cross-sectional view of the pizza dough packaging 10 shown in FIG.
<(E) Freezing process>
The obtained pizza dough package was frozen in a quick freezer at −40 ° C., then twelve of them were put in cardboard boxes and stored at −20 ° C. for 180 days. No change in appearance was observed for the package after storage.

<(A) Dough thawing process>
One piece of the frozen pizza dough package thus obtained was taken out and allowed to thaw at 3 ° C. for 12 hours.
<(B) Pizza crust molding process>
When the thawed pizza dough was removed by peeling off the top film of the container, the flexible pizza dough maintained a cylindrical shape before completion of sealed packaging. Molded into a 3 mm thick pizza crust.
<(C) Firing step>
A pizza crust was topped with a piece of cheese and pizza sauce and cooked at 250 ° C. for 9 minutes using a microwave oven to obtain a pizza pie.

<Use test>
Using the frozen pizza dough of Example 1 obtained by the method of the present invention, a questionnaire was conducted on the ease of pizza crust molding.
The questionnaire method is to ask 30 questionnaire subjects to form a pizza crust of a desired shape from the cylindrical dough obtained by thawing the frozen pizza dough of Example 1, and to evaluate its ease. went. As a result, 27 respondents said that they could easily form a crust with the shape they wanted.
The questionnaire was conducted on a total of 30 men and women in their 20s and 50s, and after the crust was formed, the interview was conducted immediately.
Of the 30 persons, 22 were monitors with a rim type and 8 were monitors with a flat crust.
From this result, it can be seen that by using the frozen pizza dough obtained by the method for producing a frozen pizza dough of the present invention, a crust having a desired shape can be easily formed.

1 is a perspective view showing a pizza dough package obtained in Example 1. FIG. 1 is a cross-sectional view showing a pizza dough package obtained in Example 1. FIG.

Claims (6)

  (A) A dough preparation step for preparing dough by mixing pizza dough materials containing flour, yeast, and water, (B) a dough fermentation step for fermenting the dough, and (C) the fermented dough A dough filling process for feeding the dough into the packaging material, (D) a decompression packaging process for decompressing and sealing the inside of the packaging material into which the dough has been thrown, and (E) a packaging material in which the dough is charged and sealed under reduced pressure A method for producing a frozen pizza dough having a cylindrical shape sealed in a packaging material, comprising: a freezing step of freezing the pizza dough.   The packaging material used in the (C) dough charging step is a packaging material composed of a bottom film having a recess formed in advance by a deep drawing packaging machine and a soft top film. The manufacturing method of frozen pizza dough as described.   The method for producing frozen pizza dough according to claim 1 or 2, wherein fats and oils are added when the dough is added to the packaging material in the (C) dough input step.   The pizza dough formed in the (C) dough charging step or (D) decompression packaging step has a cylindrical shape with a diameter of 100 to 300 mm and a thickness of 5 to 30 mm. 4. The method for producing a frozen pizza dough according to any one of 3 above.   (A) a frozen pizza dough obtained by the method for producing a frozen pizza dough according to any one of claims 1 to 4; A pizza crust forming step in which a dough is taken out of a package and molded into a desired shape to obtain a pizza crust; and (c) a baking step in which ingredients are topped on the formed pizza crust and baking is performed. Manufacturing method.   A frozen pizza dough that has been fermented and formed into a cylindrical shape having a diameter of 100 to 300 mm and a thickness of 5 to 30 mm is sealed under reduced pressure in a packaging container composed of a bottom film and a top film that has been formed in advance by a deep drawing packaging machine. Become a frozen pizza dough packaging.

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