JP3035841B2 - Pizza - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

FIELD OF THE INVENTION The present invention relates to pizzas, and more particularly to fried pizzas.

[0002]

2. Description of the Related Art A conventional pizza is made by adding water to flour, dairy products, salt, dry yeast, etc., kneading the mixture, and then letting it ferment to make pizza dough. part thinly flattened assumed dished, after the application of the tomato sauce in the center portion, in which baked further put the ingredients preferences, such as cheese. Also, sometimes, it leaves frozen in advance make a provisional fired Pizza crust factory, etc., if necessary,
The pizza crust is taken out and baked with the desired ingredients.

[0003] Although this conventional pizza can give a change in taste by changing the ingredients,
Since most of them are based on tomato sauce, they do not leave a certain taste frame.

[0004] In addition, the conventional pizza is difficult to handle because the tomato sauce and the cheese melt and become fluid by baking the pizza. When eating, it is necessary to divide it into small pieces, and at that time, tomato sauce and cheese flow, which has a drawback of lack of convenience.

[0005] Furthermore, the conventional pizza has a short-lived period of only ten and several minutes after baking, and there is a drawback that cheeses are solidified or pizza crust becomes hard over time.

[0006] It is therefore desirable to eliminate these disadvantages.

[0007]

SUMMARY OF THE INVENTION It is an object of the present invention to eliminate the drawbacks described above, to provide a variety of pizzas, to create a new taste, and to eliminate the hassle of eating. And provide pizzas that can be easily eaten.

[0008]

That is, the present invention has solved the problem by wrapping ingredients in a pizza crust and frying the ingredients.

In the present invention, since the ingredients are wrapped in the pizza crust, there is almost no change in taste of the wrapped ingredients, and if the ingredients are wrapped in a wrap and frozen and stored, it can be stored for several months. Can withstand.

Further, in the present invention, since the pizza crust is prevented from aging and becomes strong in drying by frying, it is possible to place 1 to 5 indoors after frying.
No change in taste is observed even after 2 hours.

Further, in the present invention, since the material is fried, the width of the ingredients can be increased. Conventional pizza is based on tomato sauce, so ingredients that match naturally with tomato sauce are selected, and those with relatively low moisture could not be adopted to avoid burning. Because it is fried, there is no need to apply tomato sauce or the like to the base, and there is no risk of the ingredients being scorched. Can be adopted as an ingredient.

Further, in the present invention, the size is reduced due to the necessity of frying, and therefore, it is possible to make the food easy to eat.

[0013] The pizza material can be made as usual. That is, pizza dough can be obtained by adding water to kneaded flour, dairy products, salt, dry yeast, and the like, kneading the mixture, and then allowing it to ferment. The pizza dough mass is raised into a dish shape by raising the outer peripheral edge and making the center portion thin and flat.

[0014] Salad oil is thinly applied to the flat central portion of the plate-shaped pizza dough, and calcined at about 60 to 90%, preferably about 70 to 80%, to obtain a pizza crust. If the calcination is less than 60%, the pizza crust is too soft, causing a problem in handling , and it takes time to fry. On the other hand, if the calcination exceeds 90%, the pizza crust becomes too hard, causing a problem in later chemical processing.

As means for wrapping the ingredients in the pizza crust, there are a form in which the pizza crusts are stacked and the ingredients are positioned between them, and a form in which the pizza crust is folded in two and the ingredients are positioned therebetween.

FIGS. 1 to 3 show a form in which the pizza crusts 1 and 1 are superimposed and the ingredient 2 is positioned between them, and is an oblique view when a line passing through substantially the center point is divided into six equal parts. In the case of FIG. 1, the tables of the pizza crusts 1 and 1 are overlapped with each other, and although the ingredients 2 can be packed in a large amount, the rise of the outer peripheral edge of the pizza crust is not visible. In the case of FIG. 2, the backs of the pizza crusts 1 and 1 are overlapped with each other, and although the packing amount of the ingredients 2 is reduced, the ridge of the outer periphery of the pizza crust can be left, so that it is visually apparent. Good. In the case of FIG. 3, the front and back of the pizza crusts 1 and 1 are overlapped, and the advantages of the two are moderately provided.

FIGS. 4 and 5 show a pizza crust 1.
FIG. 4 shows a form in which the component 2 is positioned in between, and is divided into three equal parts by a line substantially passing through the center point, and this is an inclined view when the part is folded in two. In the case of FIG. The crust 1 is folded in two with the front of the crust 1 inside, and in the case of FIG. 5, the pizza crust 1 is folded in two with the back inside.

[0018]

Example 1 100 parts by weight of flour, 5 parts by weight of skim milk powder,
After 2 parts by weight of salt and 2 parts by weight of dry yeast were kneaded with water, the mixture was aged for 1 hour and fermented to obtain pizza dough. The pizza dough mass is extended into a disk shape having a diameter of about 22 cm, the outer peripheral edge is raised, and the central portion is thinly flattened to form a dish. The firing was performed.

Next, egg white is applied to this pizza crust, red bean paste is put on the pizza crust, another pizza crust is superimposed on the pizza crust, and the pizza crust is divided into six equal parts by a line passing substantially through the center point. By pressing the opening along the surface strongly about 5 mm wide and the opening along the outer peripheral edge so that the swelling part is not crushed and closing the opening, the red bean wrap is wrapped, and this is oiled. The product was obtained by chopping.

Further, a part thereof was rapidly frozen and further slowly frozen, then packaged and stored in a frozen state, and thawed in a microwave oven and fried 30 days later.

All the fried pizzas were extremely delicious and easy to eat in both size and form.

[0022]

Example 2 The pizza dough obtained in Example 1 was similarly pre-baked by about 70% to form a pizza crust, which was divided into three equal parts by a line passing through the center point, and formed into a fan shape. The custard cream was wrapped around it while being folded in two at the center line, a glue material was applied to the end of the opening, and the opening was closed by pressing about 5 mm wide, and then fried.

Wrap a part of it in a plastic wrap and store it frozen.
One day later, the mixture was thawed by standing at room temperature and fried. All the fried pizzas were very delicious.

[0024]

Example 3 A fan-shaped pizza crust obtained in Example 2,
In the same manner as in Example 2, the process cheese and the wiener sausage were wrapped, the opening was closed, then rapidly frozen, wrapped in plastic wrap, and stored frozen. After 60 days, the mixture was thawed in a microwave oven and fried, which was very delicious.

[0025]

According to the present invention, since the ingredients are wrapped in the pizza crust, there is almost no change in the taste of the ingredients, and if the ingredients are wrapped in a wrap and stored frozen, the ingredients can be stored for several months.

In the present invention, since the pizza crust is fried, it prevents aging of the pizza crust and also prevents the pizza crust from drying.

Furthermore, according to the present invention, since the ingredients are fried, the width of the ingredients can be expanded, and the foods can be freely made in an easy-to-eat form.

[Brief description of the drawings]

FIG. 1 is an oblique view when a table of pizza crust is superimposed on a table.

FIG. 2 is an oblique view when the back of the pizza crust is overlapped with the back.

FIG. 3 is an oblique view when the front and back of the pizza crust are overlapped.

FIG. 4 is an oblique view when the pizza crust is folded in two with the front side inward.

FIG. 5 is an oblique view when the pizza crust is folded in half with its back inside.

[Explanation of symbols]

 1 is pizza crust 2 is ingredients

Continuation of front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/48 A21D 13/00

Claims (5)

(57) [Claims] 1. A pizza for frying, wherein ingredients are wrapped in a pizza crust in which pizza dough is pre-baked to about 60 to 90%. 2. A method for producing a pizza for frying, comprising wrapping the ingredients in a pizza crust in which pizza dough is pre-baked to about 60 to 90%. 3. The method according to claim 2, wherein the wrapping of the ingredients is performed by placing the ingredients on one pizza crust and then overlapping the other pizza crust. 4. The method according to claim 3, further comprising a step of pressing and cutting the superposed pizza crust. 5. The method according to claim 2, wherein the wrapping of the ingredients is performed by placing the ingredients on the pizza crust and then bending the pizza crust.