JP3091115U - Pizza pie - Google Patents

Abstract

(57) [Summary] [Problem] To ensure that cheese is stably topped to the periphery of a pizza crust, and that there is no detachment of cheese pieces attached to the periphery during production, distribution, or baking cooking, appearance and taste. Provide excellent pizza pie. A pizza pie 10 in which a cheese piece 14 is adhered to a peripheral portion 12 of a pizza crust with an edible paste. As the edible paste, a polysaccharide paste such as pullulan is preferable.

Description

[Detailed description of the device]

[0001]

[Technical field to which the device belongs]

  The present invention relates to a pizza pie, more specifically, a piece of cheese fixed on the peripheral surface of the pizza pie. About the pizza pie that is being done.

[0002]

[Prior art]

  Pizza is usually prepared by baking wheat flour as the main ingredient and baking it in an oven. After applying the pizza sauce on the pizza crust, seafood, vegetables, or baco It is cut into various ingredients such as processed meat products such as meat and strips called shredded cheese. Cheese pieces and topped, heated and baked to serve, or unbaked and cooled. It is distributed as a semi-finished product in the frozen and chilled state.   These pizzas can be used from the viewpoint of handling during distribution, or when baking. A view that prevents the sauce and topped cheese pieces from overflowing from the edge. From the point, ingredients and cheese are placed only in the central part of the pizza, and crust is exposed at the periphery. The ones that are put out are general. Such a pizza crust is shown in Figure 4 (A). Made of bread-type dough, which has a thick edge around the dough Type and the dough of uniform thickness as shown in FIG. There is a flat type with a crisp feel.   In particular, the pizza crust, which has been recently favored as a bordered type, belongs to the former. However, the whole dough is a little thicker, especially the peripheral part of the pizza crust is thicker than the central part. It is shaped, and there is a marked tendency for the crust to be exposed at the periphery.

[0003]   In recent years, consumers' desire for pizza has increased, and the periphery of the pizza crust, namely, Borders or parts called Mimi are also required to have excellent texture and flavor. ing. For this reason, at the periphery of the pizza crust, fold the dough into the center Pizza pies with cheese in between are offered. However, such a pizza In the pie production process, stick cheese is sandwiched around the crust dough during the manufacturing process. It requires a complicated process of molding so that it will be involved, and also cheese molding processing The problem is that the types of materials that can be folded in are limited because there were. Furthermore, the appearance is the same as the peripheral part of a normal pizza crust, and the appearance is It has little impact on improving consumer preference.   On the other hand, it is not easy to put cheese or other ingredients on the peripheral surface of the pizza crust. It is easy, but when it is used for packaging, distribution, etc., the peripheral tool slightly vibrates. It will fall due to such things as the desired effect cannot be obtained. There is a problem that cheese pieces are scattered in the packaging material and the commercial value is impaired. In addition, this problem is notable for products that are distributed or sold in the frozen or chilled state. Yes.

[0004]

[Problems to be solved by the device]

  The object of the present invention in consideration of the above problems is that the cheese pieces can reach the peripheral portion of the pizza crust. Stable topping, with a peripheral edge during manufacturing, distribution, or baking To provide a pizza pie with excellent appearance and palatability, with no sticky cheese pieces falling off. And in.

[0005]

[Means for Solving the Problems]

  As a result of the study by the present inventors, the cheese pieces were made into pizza crust using a specific edible paste. We have found that the above object can be achieved by attaching and fixing, and completed the present invention. . That is, the pizza pie of the present invention has an edible paste on the periphery of the pizza crust. It is characterized by being pasted with cheese pieces. In addition, in the present invention, "pizza class The "periphery of the pizza" means "the peripheral edge of the pizza crust in plan view", and Cheese pieces are attached to the surface of the peripheral portion.

[0006]   The edible sizing agent used here is a casein sizing agent, a starch sizing agent, a gelatin sizing agent. And at least one selected from the group consisting of polysaccharide-based sizing agents, In particular, pullulan, which is a polysaccharide paste, is preferable.

[0007]   In the pizza pie of the present invention, the thickness of the peripheral portion of the pizza crust in plan view is The thickness is preferably larger than the thickness.   Also, the cheese pieces used should be strip-shaped shredded cheese. Cheese, cheddar cheese, goudachi with low water content One or more selected from the group consisting of cheese, Emmental cheese and mimollet cheese The above cheese is preferred.   The pizza pie of the present invention is particularly suitable as a frozen pizza pie.

[0008]

[Embodiment of device]

  Hereinafter, the present invention will be described in detail.   The pizza pie of the present invention forms a pizza crust (hereinafter, appropriately referred to as a crust) After that, the peripheral portion of the pizza crust in plan view (hereinafter, simply referred to as the peripheral portion). The cheese pieces are attached to the surface via an edible sizing agent. Figure 1 FIG. 1 is a perspective view showing an embodiment of an unbaked pizza pie 10 of the present invention. Pizza crust The peripheral edge portion 12 in the plan view is thick, and the surface of the peripheral edge portion 12 has an edible sizing agent. A cheese piece 14 is attached by (not shown).

[0009]   Hereinafter, the pizza crust of the present invention will be described.   Any known pizza crust can be used for the pizza pie of the present invention. Can also be used. The pizza crust dough used was obtained by the direct kneading method and the medium seed method. However, any method may be used.   The typical production method for crust dough is flour, salt , Water, sugar, fats, yeasts, etc. at low speed and then at higher speed. To prepare dough, divide the obtained dough into pieces of prescribed weight, and perform rounded and primary fermentation. When the dough expands, put it on the top plate of the specified size. Then press machine Rolled into a desired size, and then subjected to secondary fermentation under specified fermentation temperature and humidity conditions. After the fermentation, the same shaping is performed again with a press machine to obtain a crust dough.

[0010]   Cheese pieces may be pasted on a pizza crust before baking, but this class after molding Baking the dough in an oven heated at 160-350 ℃ for 1-15 minutes It may be affixed to a baked pizza crust.

[0011]   In addition, the mixer, press, fermentation device, and Various devices such as ovens are not particularly limited, and are commonly used in the production of pizza crust. Known publicly known devices may be appropriately selected and used. The oven used is also a fixed type, Any of the line expressions may be used.   The composition of the pizza crust according to the present invention is not particularly limited, either. What is usually used for the production of the above may be used in a usual ratio. Also, depending on the purpose , Wheat flour mixed with starch, wheat, etc., instead of yeast, baking You may use what was prepared without the fermentation process using the powder.

[0012]   In addition, various additives added to improve the quality of pizza crust dough, such as For example, emulsifiers such as fatty acid glycerin ester, L-ascorbic acid, ammonium chloride. Aluminum, ammonium sulfate, calcium sulfate, calcium carbonate, L-cystine, flour improving agents such as α-amylase and protease, formulations such as yeast food, Stabilizers such as xanthan gum, guar gum, carrageenan, locust bean gum , Shortening, butter, margarine, lard, hydrogenated oil, other animal origin or Vegetable oil, sugar, glucose, liquid sugar, fructose, starch sugar, sugar alcohols, eggs, flavors Etc. can also be used together within a range that does not impair the effects of the present invention.

[0013]   The shape of the crust is arbitrary, and may be circular or elliptical in a plan view, It may be a rectangle or a polygon such as a square. Also, the periphery in plan view The so-called edged type pizza crust with a thicker part than the center part However, the so-called flat type that has a thin overall thickness and a uniform crust thickness It could be Ip's pizza crust.

[0014]   FIG. 2 is a pizza pie according to the present invention, in which the crust peripheral portion 12 has a thick edged tie. FIG. 3 is a cross-sectional view showing an embodiment of a pizza pie using a crust of a burp, on the surface of a peripheral portion 12 Cheese pieces 14 are attached, and ingredients (shown by the two-dot dashed line) 16 are placed on the central surface. Has been done. FIG. 3 shows the pizza pie of the present invention, which has a flat crust thickness. It is a cross-sectional view showing an embodiment of a pizza pie using a totype crust, and a peripheral portion. Cheese pieces 14 are pasted on the surface of 18 and ingredients (indicated by a two-dot chain line) on the surface of the central portion. 16 are mounted.   As shown in FIG. 2, in particular, the peripheral portion has a large thickness and has a slope toward the side edge portion. Bordered pizza crust does not allow stable sticking of cheese pieces around the edges. Because it is difficult, the present invention uses a pizza crust with such a shape. Is preferred.

[0015]   Next, such shaped pizza crust before baking or pizza class after baking The process of pasting cheese pieces on the peripheral edge of the cheese through an edible paste explain.   The edible sizing agent used here has a certain fluidity when applied and can be dried by Any edible sizing agent having physical properties that cure can be used, for example, A group consisting of casein-based glue, starch-based glue, gelatin-based glue and polysaccharide-based glue One or more kinds of sizing agents selected from the above can be mentioned.

[0016]   Specific examples of these sizing agents include alginate known as a thickener for foods. Alginates such as thorium, methyl cellulose, carboxymethyl cellulose and And cellulosic compounds such as its salts, and synthetic foods such as sodium polyacrylate. Sticky agents, protein compounds such as casein and its salts, starch glycolate , Starch-based compounds such as starch phosphate salts, guar gum, arabian gum Polysaccharides derived from plants such as wheat, microorganisms such as xanthan gum, curdlan and pullulan Examples include derived polysaccharides.   Among them, it has a film-forming property and can be applied stably, and has good handling properties. The polysaccharide-based sizing agent is preferred because it does not affect the flavor. In particular, pullulan is preferable from the viewpoint of effects and easy availability.

[0017]   There is no particular limitation on the cheese pieces to be pasted, and the processed cheese and na Natural cheese can be used by selecting it according to the purpose such as tular cheese. For cheese, cheddar cheese, gouda cheese, emmental cheese, mozzarella Use hard type products with low water content, such as cheese and mimollet cheese Is preferable from the viewpoints of texture and handleability.   Although the shape of cheese pieces is arbitrary, strips, rectangular parallelepipeds, spheres, and amorphous pieces It may be in the form of powder or powder. Generally called so-called shredded cheese Small strips with a thickness of 0.5-2 mm, a width of 3-7 mm and a length of 5-20 mm It is commonly used.

[0018]   When cheese pieces are prepared from cheese raw material, the cheese is preheated at a low temperature of about 0 to 5 ° C. From the viewpoint of handleability, it is preferable to cut the film after cooling it to 1. Also got -10 ° C or below, preferably before being subjected to the step of pasting the prepared cheese pieces on a pizza crust Cool it to -20 ℃ or below and freeze it so that the cheese pieces do not stick together. And are preferable from the viewpoint of uniform attachment.

[0019]   To attach the cheese pieces to the pizza crust with the edible paste, use the pizza class These sizing agents may be applied in advance to the peripheral portion of the cheese, and cheese pieces may be attached thereto, After applying the sizing agent to the cheese pieces, you may place it on a pizza crust and stick it However, from the viewpoint of the accuracy of the sticking position of the cheese piece, apply the sizing agent to the crust in advance. The method is preferred.

[0020]   An example of this attaching method will be specifically described. First, unbaked or baked pizza Apply the sizing agent to a predetermined position on the peripheral portion of the crust with a finger, a brush, a roller or the like. Paint As a cloth method, a known method may be applied, such as a roller coater or a spray coater. It is also possible to apply various kinds of coating devices.   The peripheral area to which the paste is applied means that the peripheral area of the pizza crust is thicker than the central area. If the shape is curved, it is preferable to cover the entire surface of the thick part of the crust. If the crust has a uniform thickness, if it is circular, within 30% from the outer edge of the radius Width, more preferably within 20% width, preferably square or rectangular If so, it is preferable that the width of each piece is about 15 to 5% of the length.

The amount of the sizing agent to be applied may be appropriately selected depending on the type of the sizing agent and the desired cheese adhesion amount. For example, when the pullulan described above is used, it is 0.005 to 0 in terms of solid content. ． It is preferably in the range of 1 g / cm ² . If the amount is too small, the sticking stability will be reduced, and if the amount is too large, the appearance will be deteriorated due to an extra sizing agent, and depending on the type, the flavor may be affected.

[0022]   Then, molded into a strip, the frozen cheese pieces are evenly placed in a flat container, Turn the pizza crust coated with glue over it so that the coated surface contacts the cheese pieces. Place it, press lightly from above, and take it out. In this way, the glue application area Cheese pieces are evenly applied.   The pasting method is not limited to this, and cheese pieces are supplied from the top only to the area where the glue is applied. , You can place and stick it, or spread the cheese pieces over the entire crust and only on the application area. It may be allowed to adhere and excess cheese pieces may be removed and collected.

[0023]   Also, after molding the cheese pieces, spray the cheese pieces with a paste, and put the cheese pieces in the paste solution. Put a sizing agent on the surface of the cheese piece by dipping the piece into a pizza. It is also possible to use a method in which the crust is placed at a predetermined position and lightly pressed to attach the crust.

[0024]   In this way, pizza crust with cheese pieces pasted on the periphery of the pizza crust Is obtained. In the center of the obtained pizza crust, the desired pizza sauce and ingredients The pizza pie of the present invention is completed by topping ingredients such as cheese. This is In addition to being cooked by heat, it is individually wrapped and chilled as a semi-raw product Sold as frozen pizza pie, sold or frozen before or after individual packaging To be done.

[0025]   In the pizza pie of the present invention, the cheese pieces pasted on the crust periphery are stably fixed. Therefore, after that, after the process of placing the ingredients on the center, and then the packaging process, Even when it is sent, the cheese does not fall off from the peripheral portion. Invented pizza The pie is baked immediately after placing the ingredients, and the ingredients are placed more quickly than the pizza pies that are served on the table. Frozen or chilled, which is supplied through the freezing process, packaging process, and subsequent transportation after storage. The effect of the present invention is remarkable when the pizza pie is distributed.

[0026]   The pizza pie of the present invention has cheese pieces stably attached to the periphery of the pizza crust. It is covered with cheese without exposing the crust on the periphery, and it has a good appearance. It has a good taste and is hard even when baked, because water is lost from the exposed part of the crust. Can be suppressed, and the pizza pie has an excellent texture.

[0027]

【Example】

  Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to these. It is not something that can be done. (Example 1) <Production of pizza crust>   As raw material for crust dough, strong flour 1000g, water 600g, salt 15g, sugar Mix 10 g, 10 g vegetable oil and 20 g yeast with a mixer at low speed for 3 minutes Then, increase the rotation speed of the mixer to 80 rpm and mix for 5 minutes. The dough was prepared. Ferment this dough for 10 minutes and divide into The eyes and primary fermentation are performed, and when the dough expands, it is placed on a top plate of a predetermined size. After that, it is rolled with a press machine and pressed into a circular shape with a diameter of 175 mm, Prepare a pizza crust by adjusting the periphery of 20 mm from the circumference to a thickness of 10 mm and shaping. did. After that, under the condition of 30 ℃ 70% RH, after secondary fermentation for 10 minutes, press Perform the same shaping again in the machine, bake in an oven at 200 ° C for 5 minutes, and then in plan view. A pizza crust with a thickened peripheral edge was produced.

<Placing Cheese Pieces on Peripheral Area> 25 g of pullulan was mixed with 75 g of warm water at 30 ° C., completely dissolved over 12 hours with stirring, and defoaming treatment was performed to prepare a 25% pullulan aqueous solution. . This aqueous solution was uniformly applied to the peripheral portion of the crust so that the coating amount in terms of solid content was 0.01 g / cm ² . The red cheddar cheese was cooled to 0 ° C. and cut with a cheese cutter to obtain a cheese piece having a thickness of 1 mm, a width of 4 mm, and a length of 10 mm. The cheese pieces were cooled to -20 ° C and evenly placed in a vat. To contact this cheese piece, arrange the pizza crust coated with pullulan aqueous solution on the peripheral portion, after applying light pressure, when taken out from the vat, the cheese piece is evenly on the surface of the thick portion of the peripheral crust. It was posted.

[0029] <Production of pizza pie>   Pizza crust with cheese pieces and pizza sauce (Jesse Foods Net) Co., Ltd.) 20 g, then 0.8 mm thick, 6 mm wide, 20 mm long 40g of book-shaped mozzarella cheese is topped to make a pizza pie. The frozen pizza pie was obtained by freezing in a quick freezer at 40 ° C.   This frozen pizza pie has cheese pieces evenly affixed to the peripheral surface, It was a pizza pie that did not fall off and had a favorable appearance.

[0030]

[Effect of device]

  The pizza pie of the present invention has stable cheese topping up to the periphery of the pizza crust. Cheese pasted on the peripheral surface even during production, distribution, or baking There is no drop of pieces, and the effect is excellent in appearance and palatability.

[Brief description of drawings]

FIG. 1 is a perspective view showing an embodiment of a pizza pie having a crust with a cheese piece attached to a peripheral portion, which is obtained by the manufacturing method of the present invention.

FIG. 2 is a cross-sectional view showing an embodiment of a pizza pie using a crust with a border having a thick crust peripheral portion obtained by the manufacturing method of the present invention.

FIG. 3 is a cross-sectional view showing one embodiment of a pizza pie using a flat type crust having a uniform crust thickness, which is obtained by the manufacturing method of the present invention.

FIG. 4 (A) is a cross-sectional view showing an example of a crust made of bread type dough and having a thick peripheral edge portion, and FIG. 4 (B) is a dough having a uniform thickness throughout and thin. It is sectional drawing which shows the example of a crust.

[Explanation of symbols]

10 pizza pies 12,18 Perimeter of pizza crust 14 cheese pieces

Claims (7)

[Scope of utility model registration request] 1. A pizza pie in which cheese pieces are attached to the periphery of a pizza crust with an edible sizing agent. 2. The edible sizing agent is one or more selected from the group consisting of a casein sizing agent, a starch sizing agent, a gelatin sizing agent and a polysaccharide sizing agent. The pizza pie according to 1. 3. The pizza pie according to claim 1, wherein the edible sizing agent is pullulan. 4. The pizza pie according to claim 1, wherein a thickness of a peripheral portion of the pizza crust in plan view is larger than a thickness of a central portion. 5. The pizza pie according to claim 1, wherein the cheese piece is strip-shaped shredded cheese. 6. The cheese piece is made of one or more kinds of cheese selected from the group consisting of process cheese, cheddar cheese, gouda cheese, emmental cheese, mozzarella cheese, and mimollet cheese. The pizza pie according to claim 5. 7. The pizza pie according to any one of claims 1 to 6, wherein the pizza pie is a frozen pizza pie.