JP2757486B2 - Pizza stand and pizza pie - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a pizza table and a pizza pie using the same.

[Prior Art] In recent years, pizza pie has been widely eaten in conjunction with westernization of eating habits, spread of ovens and the like.

The dough for a pizza table has been manufactured using the same type of flour as used in the manufacture of breads, cakes and the like, that is, strong flour, medium flour and / or light flour. And if you want a crunchy and hard pizza table, a strong flour with a high protein content is mainly used, and if you want a crunchy cracker-like flour, a flour with a low protein content is mainly used. In addition, a mixture of flour and soft flour or medium flour is mainly used to obtain some chewyness and chewyness typical of pizza pie.

The strong flour, medium flour and soft flour used in the manufacture of the pizza dough are all obtained by milling wheat having six genomes belonging to "ordinary wheat" when classified botanically. Typical examples of such popular wheat are Hard Red Winter Wheat, Hard Red Spring Wheat from the United States, Western Red Spring Wheat from Canada, and Prime from Australia. -Strong wheat, semi-strong wheat having a high protein content such as hard, white wheat produced in the United States, soft wheat produced in Australia and light white wheat having a low protein content such as standard white.

By the way, dough for a pizza table manufactured from strong flour tends to cause excessive moisture scattering and excessive denaturation of protein in flour due to heating, and due to high protein content, dough is too elastic and poorly balanced. In addition, the shape of the pizza pie deteriorated, and when it was eaten, the pie pie often became strongly sticky and hard and hard.

In order to improve such disadvantages, as described above, a method of producing a pizza base material by mixing a flour with a flour and a flour, and a pizza if only a flour and / or a flour without using a flour. Conventionally, a method of manufacturing a base material has been performed. However, according to such a conventional method, although the elasticity of the dough is reduced, the balance is still poor, the shape of the pizza pie is also bad, and even though the tackiness, grinding and hardness are reduced during eating, the crispness is somewhat improved, On the other hand, the product had a drawback that the moisture retention of the product was lowered, the product dried easily and the aging was accelerated, and the product was easily made into a dumpling in the mouth, and the melting in the mouth was poor. In addition, the amount of amino acids produced was reduced due to the low protein content in the dough, and the flavor and color of the pizza table were poor.

It is also known to make a pizza table using 100% durum flour. In this case, although the characteristics of durum flour appear as it is and the flavor and texture are good, various types of There was a problem. In other words, flour obtained from durum wheat has a low gluten-forming ability, despite having a high protein content comparable to bread flour obtained from ordinary wheat, and the gluten produced there is extended. Excessive strength and low tensile strength. Therefore, the physical properties of the dough were extremely high in viscosity and poor in shape retention, and the resulting pizza table was poor in shape and small in volume.

Further, addition of sugars, fats and oils, and other auxiliary materials has been studied for the purpose of improving the above-mentioned drawbacks in dough for a pizza table, but no satisfactory results have yet been obtained.

[Contents of the Invention] The present inventors have continued research for the purpose of solving the above-mentioned drawbacks in dough for a pizza table and providing a pizza pie having good flavor and texture. As a result, when the pizza table is manufactured using a specific flour different from the conventionally used flour, the above-mentioned disadvantages are eliminated, there is no excessive stickiness, crispness and melting in the mouth are good, and moderate hardness is achieved. The present inventors have found that a pizza table having a good flavor can be obtained and completed the present invention.

That is, the present invention, the mixing ratio of durum flour is 30
A pizza table manufactured using flour that is で 70% by weight (hereinafter simply referred to as%) and a pizza pie using the pizza table.

Durum wheat belongs to "double wheat" when botanically classified and has four sets of genomes.
It is botanically different from normal wheat for medium flour and flour. Durum wheat is produced mainly in the states of Montana and South Dakota, mainly in the US state of North Dakota, and is also produced in other countries outside of the United States. It is a hard, high protein content wheat that contains more than 75%) and has an average protein content of more than 14%. Such durum wheat has been used exclusively for the production of pastas such as spaghetti and macaroni, which are required to have a particularly hard and elastic texture, due to the characteristics such as high content and high hardness of the yellow pigment. It is mainly used in semolina.

Thus, the above-mentioned superior properties of the pizza table of the present invention obtained using a specific proportion of durum wheat are quite unexpected from such known properties of durum flour.

Here, the “pizza table” in the present invention includes dough before baking manufactured by mixing and kneading various raw materials, baking dough, and frozen unbaked or baking dough. I do.

The present invention also includes a pizza table on which a sauce or the like is applied, and a pizza pie on which various ingredients and spices are further placed.

Further, the pizza table and pizza pie of the present invention include all types of pizza pie, for example, from crispy type to bread type.

The pizza table of the present invention is manufactured using durum flour in an amount of 30-70% based on the total weight of the flour. If the mixing ratio of durum flour is less than 30%, the physical properties of the dough are too elastic and poorly balanced, and the resulting pizza table has a poor shape, and when eaten, the flavor is poor, and the stickiness and grind are strong. In addition, it can be obtained only in the form of a dumpling and poor melting in the mouth. On the other hand, when the mixing ratio of durum flour exceeds 70%, the physical properties of the dough are too viscous and the shape retention is poor, and the resulting pizza table is poor in shape and small in volume.

Other flours that can be used with durum flour include strong flour, medium flour, and flour from normal wheat conventionally used in the manufacture of pizza dough, where the other flour is one or more of the following: Two or more can be used in combination with durum flour.

Further, in the pizza base dough of the present invention, other flours such as starch, corn flour, rice flour and the like can be contained as necessary together with the flour. It should be less than about 10% based on total weight.

Further, the durum flour used in the present invention may be any one, and there is no limitation on the place of production, kind, flour milling method and the like.

The pizza table and pizza pie of the present invention can be manufactured by any conventionally known method and apparatus. Usually, about 1 to 3 parts of yeast, about 0.5 to 1.5 parts of salt, about 2 to about 2 parts of sugar, based on 100 parts by weight of flour containing 30 to 70% of durum flour (hereinafter simply referred to as "part").
5 parts, about 2 to 5 parts of fats and oils, about 60 to 70 parts of water and, if necessary, kneading a material containing yeast food, eggs, dairy products and other various auxiliary materials, fermenting, The unbaked pizza dough is manufactured by shaping after dividing into size. This pizza dough may be stored and sold only with the dough or on the dough with sauces, various ingredients, spices or the like, or may be frozen and stored and sold. In addition, the pizza base dough can be baked or further frozen and then stored and sold after baking, in which case the baked pizza base has sauces, ingredients (meat, fish, vegetables, cheese, other dairy products, etc.) ), Spices and the like may be placed.

[Effect of the Invention] The pizza table of the present invention manufactured by using durum flour in a specific ratio and the pizza pie using the same are crisp and mellow in the mouth without excessive stickiness when eaten,
Moreover, it has an appropriate hardness and its flavor is extremely good as compared with the conventional one.

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

Examples 1 to 3 and Comparative Examples 1 to 4 The formulations shown in Table 1 below were prepared.

A pizza table was produced from each of the formulations shown in Table 1 above according to the process described below.

[Manufacturing process of pizza table] 1. Mixing Put all the ingredients in a mixer and mix at low speed (98 times / minute).
Minutes, then kneading at high speed (295 times / min) for 5 minutes (kneading temperature 26 ° C) 2. Fermentation 40 minutes (temperature 27 ° C, humidity 70%) 3. Classification 45g / piece 4. Bench time 15 minutes (room temperature) 5.Molding into a circular sheet with a 3.5mm gap molder 6.Wheeler 25 minutes (temperature 38 ° C, humidity 80%) 7.Baking 8 minutes (temperature 230 ° C) Examples 1-3 and Comparative Examples 1-4 5g pizza sauce is applied to each of the pizza tables (45g / 1 sheet) manufactured in the above, topped with 5g of ham and 10g of cheese on top, then put in a 200 ° C oven and baked again for 4 minutes To make pizza pie.

The physical properties of each dough and the shape, flavor, and texture of the pizza pie were evaluated by 25 panelists according to the evaluation criteria shown in Table 2 below, and the average value was obtained. As shown in Table 3, Met.

[Table 2] Physical properties of the fabric 5: Good balance between elasticity and viscosity and good elongation 4 ... Somewhat good balance between elasticity and viscosity and good elongation 3 ... Somewhat too strong elasticity and poor elongation 2 ... The viscosity is too strong and there is no tightness. 1 ... Either the elasticity or the viscosity is too strong, the stretch is poor or there is no tightness. Pizza pie shape 5 ... The center and edges bulge to the same height, volume Is large 4 ... The center and the edge bulge to the same height and the volume is slightly large 3 ... The center bulges slightly higher than the edge and the volume is slightly large 2 ... The center bulges considerably higher than the edge,
Large volume 1 ... Center and edges bulge to the same height, small volume Pizza pie flavor and texture 5 ... Very umami and body 4 ... A little umami and body 3 ... Slight umami There is little umami and there is almost no umami and there is no umami taste. [Smell] 5 There is a little sweet scent. 3 There is a little sweet scent. There is also a odor 2 ... A little sweet scent and strong acid odor 1 ... A bad scent and not desirable [crisp] 5 ... Crispy and very crisp 4 ... Slightly crisp and slightly crisp 3 ... … Slightly sticky and slightly crisp. 2… Slightly sticky, strong, slightly crisp. 1… Dango-like and crisp. [Hardness] 5: Fragile, light texture Soft touch 4 ... Slightly fragile, slightly light texture and soft mouthfeel 3 ... Slightly soft but slightly elastic 2 ... Slightly hard and elastic 1 ... Hard and lumpy [Melting] 5: Melting like spreading in the mouth, melting very well in the mouth 4: Slightly melting in the mouth 3 ... Slightly melting in the mouth 2 ... Slightly worse in the mouth 1 ... Dango-like, poor melting in the mouth In addition, 5 g of pizza sauce was applied to each of the pizza pie tables (45 g / sheet) manufactured in Examples 1 to 3 and Comparative Examples 1 to 4, and 5 g of ham and 10 g of cheese were placed thereon and topped. Was frozen in a freezer at −40 ° C. for 20 minutes to produce a frozen pizza pie. Put this in a freezer at -18 ° C for 10
Stored for days, then heated in microwave for 1 minute.

The flavor and texture of each pizza pie were evaluated by 25 panelists according to the evaluation criteria shown in Table 2 above, and the average value was obtained. The results were as shown in Table 4 below.

From the results of Tables 3 and 4, the pizza pie of the present invention produced from flour containing durum flour at a ratio of 30 to 70% has excellent dough physical properties, pizza pie shape, flavor and texture. You can see that it is.

Claims (2)

(57) [Claims] (1) The mixing ratio of durum flour is 30 to 70% by weight.
A pizza table manufactured using flour that is. 2. A pizza pie using the pizza table according to claim 1.