JP3173923B2 - Pizza crust, pizza-like food and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pizza crust serving as a pizza table and a pizza-like food to which sauces, cheese, tuna, salami sausage, onions and the like are supplied as ingredients. The present invention relates to a crust for pizza which is excellent in both texture and flavor using rice cake dough, a pizza-like food using the same, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, crust for pizza has been prepared by dissolving flour in water, kneading well, adding yeast, and fermenting.
It was formed into an appropriate shape and baked at a high temperature in an oven, a frying pan or the like. As a conventional technique, Japanese Laid-Open Utility Model Publication No. 64-34985 proposes a pizza-like rice food product in which cooked rice is formed. It describes that 20% of glutinous rice is blended as a raw material of cooked rice in order to improve shape retention, but this leaves the shape of rice grains. Then, a sheet material for isolation is laid on the formed cooked rice to prevent the transfer of moisture in the ingredients to the formed cooked rice. In addition, Japanese Utility Model Publication No. 1-43031 discloses a pizza pie which is prepared by slicing and slicing the stuff that has been sliced on the material of a conventional pizza table as a material for the pizza pie. It uses stickiness. Next, JP-A-1-160459 describes a method for producing pizza-like rice food in which cooked or steamed rice cooked in a thin plate shape is surrounded by a film. This is an improvement of the separating sheet material for preventing the transfer of moisture of the ingredients to the cooked rice, which is the base of Japanese Utility Model Publication No. 64-34985. And Japanese Patent Laid-Open No. 1-1962
Japanese Patent Application Publication No. 68-6859 further discloses the above-mentioned JP-A-1-160459.
An improved method of producing a pizza-like rice food that retains the shape of rice grains described in Japanese Unexamined Patent Publication (Kokai) No. H11-209686 has been proposed. This is a product in which the surface of a molded rice is coated with a gelling film in order to reduce the penetration of the juice of the ingredient, and the frozen rice is required to have a frozen storage property. Next, Japanese Patent Application Laid-Open No. 2-92230 describes a method for producing a pizza crust for a microwave oven in which 10 to 30% of the raw wheat flour of a pizza table is replaced with fresh flour, and a smooth and soft texture is required. ing. The new flour is made from non-glutinous rice and mostly flour. JP-A-2-219550 describes a molded rice for pizza in which a cooked rice product obtained by press-molding cooked rice is attached with a pie crust or the like. This is to determine the shape-retaining power and frozen storage property of the cooked rice product. JP-A-3-91
No. 435 discloses that flours other than flour are contained in 10% of flour.
Although pizza tables and pizza pies are described for use below%, no flour is disclosed. Tokuhei 5
No. 2302 describes a method for producing a pizza crust in which a binder is added, and a molded and baked crust is added so that rice grains remain without completely cooking the washed rice. This leaves the core of the rice and keeps the shape of each rice grain, and other grains such as wheat are added besides rice. On the other hand, JP-A-3-216161 discloses that
A Pisa stand has also been proposed in which granular rice cake is added to flour and baked. This is a pizza table using wheat flour in which the particle size of the rice cake is in the range of 1 to 10 mm and mixed with flour or water. Further, Japanese Unexamined Patent Application Publication No.
No. 6 proposes a pizza table-like mix comprising a mixture of flour and sticky flour and a method of producing food using the same. However, this is also a pizza table food using flour. As described above, pizza-style rice food made of cooked rice and molded rice, or pizza table mixed with glutinous flour as part of flour or pizza table with sliced rice cake,
Various methods for producing pizza-like foods have been proposed, but pizza crusts and pizza-like foods made from glutinous rice, corn, or glutinous starch obtained from these without using any flour have not been proposed at all. . Pizza, a type of Italian cuisine, is currently a typical snack food and is becoming established in Japan.However, for Japan, which has traditionally been an American ethnic group, there are some aspects that are difficult to adapt to. There is a demand for Japanese-style pizza in conjunction with the trend of Japanese food taste.

[0003]

DISCLOSURE OF THE INVENTION The present invention relates to a pizza crust which is rich in viscoelasticity and has a crisp crispness, with a good balance between Japanese and Western flavors of rice starch and cheese serving as a topping material. It is an object to provide food.

[0004]

DISCLOSURE OF THE INVENTION The present invention is required for the flavor of baked starch and the shred cheese used for pizza to be in good harmony with the flavor and the texture of pizza crust. Noting that there is something in common with the crispy nature and the crispyness of rice crackers, it was invented to solve the above problems,
It is another object of the present invention to provide a frozen pizza-like food which can be eaten simply by baking in an oven toaster so that it can be easily cooked at home, and a method for producing the same. For this reason, the present inventors have conducted intensive research and, as a result, stretched to a desired size the rice cake dough using rice starch when preparing rice cake that has been popular in Japan since ancient times, by frying and firing, The present inventors have found that a pizza crust having both the crispness of sticky rice confectionery and the unique stickiness can be obtained, and solved the above problems, thereby completing the present invention.

That is, the present invention provides a crust for pizza, a pizza-like food, and a method for producing the same, wherein the dough is frozen once, fried and baked. The raw ingredient used to prepare the glutinous dough of the present invention is glutinous starch obtained from cereal grains. Sticky starches include glutinous rice starch and rice corn starch (waxy corn starch). Moist starch is composed only of amylopectin, and the present invention is characterized by utilizing the characteristics of amylopectin. Therefore, any starch containing only amylopectin or a food material containing the same may be used, and any starch obtained from sticky cereals such as glutinous rice and corn may be used. These raw materials include glutinous rice, shiratama flour, fertilizer powder and waxy corn starch. One or more of these raw materials are used in combination. In the case of starches other than the above, such as non-glutinous rice and corn, amylose is 2 as a starch component.
Since it is contained at about 0%, viscoelasticity peculiar to rice cake is lost, and stickiness and softness cannot be obtained.

[0006] Using starch obtained from the above-mentioned mochi seeds as a raw material, glutinous dough produced by a known method is subjected to room temperature.
(After cooling to about 25 ° C), it is formed using a rolling forming machine or the like. For example, it is rolled by two rolls of Teflon-treated to form a plate having a thickness of 1.5 to 8 mm, preferably 2 to 5 mm, and the plate is cut into a desired shape by a die roll.
The desired shape is a shape and a size usually provided as food, and the shape is various shapes such as a circle, an ellipse, a rectangle, a rhombus, a star, a triangle, and the size is about 5 to 40 cm. However, both the shape and the size need not be particularly limited. On the other hand, with respect to the thickness, if the thickness of the sticky dough is 1.5 mm or less, the sticky dough is easily deformed during frying and the sticky texture when baked in an oven is not preferred. In addition, when it is 8 mm or more, the expansion during frying becomes too large, and even after baking in an oven as the size increases, the rice cake-like texture is too strong,
There is a tendency for the pizza ingredients to get out of harmony with the pizza ingredients.

Subsequently, the glutinous dough, which has been die-cut as required, is immersed in a solution of rice flour to adhere pregelatinized rice grains. The rice flour solution used here is mainly for adhering rice grains, and the purpose of the batter solution conventionally used for croquettes and the like is achieved, but in order to impart a distinctive flavor and texture, rice flour is used. Among them, non-woven rice powder is preferred. The concentration is 10 to 50% (in the present invention,
% Means% by weight. same as below. ), Preferably 1
5-40% is good. If the content is less than 10%, the viscosity of the solution is too low to reduce the amount of adhered rice grains, and the sticky dough becomes too soft when baked in an oven. Also, when the concentration is 50% or more, the viscosity of the solution increases,
It is not preferable because the amount of adhered rice grains becomes excessive and the dough becomes too hard when baked in an oven. Also, to withstand the expansion of the dough during frying,
Xanthan gum or guar gum may be added at 0.1 to 0.6%. The pregelatinized rice grains used here are 20
Use of rice grains as fine as a mesh gives a more desirable one. When the rice grains are added, the appearance of the finished product becomes like oysters, and the texture is finished firmly and the crispyness is increased. On the other hand, when a softer and more texture is required, rice grains are not attached. Next, the crust to which the rice grains are attached or not is frozen using a freezing means such as a quick freezing apparatus.
This is because, when the dough is fried in an unfrozen state, deformation, puncture, and the like are likely to occur because the dough expands too rapidly and the dough is soft. Once frozen, the dough becomes hard and easily retains its shape, and rapid expansion is suppressed. Oil fry processing is oil temperature 160 ~ 195 ℃,
Preferably, the dough is put into the oil at 180 to 190 ° C., and is removed from the oil when the dough expands and floats once it sinks to the bottom. The time for frying is adjusted appropriately according to the oil temperature. Usually 30
Fry for ~ 60 seconds. When the oil temperature is 160 ° C. or lower, the amount of oil absorbed by the rice cake dough increases, resulting in an oily texture. When the temperature is 195 ° C. or higher, the dough is rapidly expanded due to rapid heating, which tends to cause puncture.

Next, the glutinous dough after the frying is fired in an oven (about 200 ° C.). This is done in order to harden the rice cake which is still soft even after frying and to give a moderate brown. The time is determined according to the desired hardness. The higher the firing temperature and the longer the time, the harder. In the case of the above temperature, it is heated for 2 to 3 minutes to obtain a crust for pizza. Ingredients such as sauce, tuna, cheese, salami sausage, red peppers, onions and the like are supplied to the pizza crust of the present invention and frozen or refrigerated. The type and amount of the ingredients are appropriately adjusted according to the taste. The ingredients may be supplied to any side of the pizza crust or may be included inside the pizza crust. When included in the crust, ingredients are supplied when preparing the dough. Ingredients may be supplied before baking and eating. Usually, it is often put on a pizza crust. At home, the product of the present invention is heated in an oven toaster (610 W, 6 to 8 minutes) and baked until the cheese on the surface is melted. During cooking, before the pizza crust rises to the temperature at which it can be eaten (50-70 ° C.), the ingredients are not scorched and the sticky dough is expanded to prevent puncture.

[0009]

EXAMPLES The present invention will be specifically described below with reference to examples.

(Example 1) A glutinous dough prepared from glutinous rice by a known method is rolled with two Teflon-treated rolls into a plate having a thickness of 3 mm. did. In 798.5 g of water, 200 g of Joshin flour (manufactured by Mitake Food Industry Co., Ltd.) and 1.5 g of xanthan gum (trade name: Echo gum, manufactured by Dainippon Pharmaceutical Co., Ltd.) were dispersed, and TK homomixer (special machine chemical ( HV-
9000 r.m. p. m. For 5 minutes to obtain a batter solution. The glutinous dough is immersed in the batter solution, and then passed through a 20-mesh sieve to adhere the pregelatinized rice grains (manufactured by Onishi Foods Co., Ltd.), using a quick freezer at a temperature of -30 ° C. and a wind speed of 8 m / s. For 30 minutes. The glutinous dough was put into soybean white squeezed oil at 180 ° C, pulled up when the glutinous dough expanded and floated on the oil surface, and baked in a 200 ° C oven for 3 minutes. next,
A pizza sauce was applied to the surface of the mochi dough, on which salami sausage, red peppers and onions were placed as toppings, and shredded cheese was further placed thereon. This pizza was frozen at a temperature of −30 ° C. and a wind speed of 8 m / s for 30 minutes using a quick freezer to obtain a frozen pizza-like food. This frozen pizza-like food is placed in a 610w oven toaster (Mitsubishi BO-E75
(P type) and baked for 7 minutes until the shredded cheese was melted. As Comparative Example 1, using a conventional pizza table having the composition shown in Table 1, ingredients were placed in the same manner as in Example 1 to prepare a frozen pizza, which was compared with the product of the present invention. Both Example 1 and Comparative Example 1 show the appearance of a conventional pizza,
The pizza-like food of Example 1 had a pizza crust surface with a toy-like appearance, and had a firmer and firmer texture than that of Comparative Example 1, and had a crisp feel when chewed. This was completely different from the conventional pizza table of Comparative Example 1 and was preferable. On the other hand, Comparative Example 1 of the conventional type had a softer texture than that of Example 1 of the present invention, and had very poor crisperness. The product of the present invention exhibited a unique and fragrant aroma especially in the portion where the crust was burnt in terms of flavor, and was in harmony with the taste of ingredients, especially cheese, and was delicious.

[0011]

[Table 1]

The production method is as follows: after mixing the raw materials shown in Table 1 and kneading them,
The fermentation was performed at 25 ° C. for 30 minutes.

(Example 2) Water 180c was added to 210 g of shiratama flour.
c and kneaded well. The obtained dough was rolled by two rolls of Teflon treatment to form a plate having a thickness of 3 mm, and this was cut into a circular shape having a diameter of 12 cm and formed.
This molded dough was frozen using a quick freezer at a temperature of -30 ° C and a wind speed of 9 m / s for 30 minutes. The frozen molded dough was poured into soybean white squeezed oil at a temperature of 180 ° C. and fried for 1 minute. After frying, it was baked in an 890 w oven toaster for 5 minutes, fried to fix the resulting inflatable irregularities on the surface, and a light crust was obtained. When this was eaten and evaluated, it was a new crust having a viscoelasticity like sticky while the surface was hard and rich in crispness.

(Comparative Example 2 using a fresh powder obtained from non-glutinous rice) 180 g of hot water at 60 ° C. was added to 250 g of the fresh powder and kneaded well. The obtained dough was steamed in a steamer for 30 minutes. After removing the heat, the dough was rolled by two rolls treated with Teflon into a 3 mm thick plate,
This was punched out and molded into a circular shape having a diameter of 12 cm. This molded product was frozen for 30 minutes in a quick freezer set at an internal temperature of -30 ° C and a wind speed of 5 m / s. Put the frozen dough at a temperature of 1
The mixture was poured into soybean white oil at 80 ° C. and fried for 1 minute.
After frying, 890w oven toaster (H made by Toshiba
(TR-60A type) for 3 minutes and 30 seconds to fix the expansive irregularities formed on the surface of the molded dough by frying and baking to obtain a crust with a light feeling. Table 2 shows the evaluation results in comparison with the crust obtained in Example 2 above.

[0015]

[Table 2]

As shown in Table 2, the crust of the present invention is different from the crust of Comparative Example 2 prepared by using a new flour made from non-glutinous rice in the hardness and crisperness of the crust of the present invention. Similar, but the interior of the crust was different in softness and stickiness as opposed to the crust of the present invention. The physical properties of the crust are different as described above because the crust of the present invention is composed of 100% amylopectin as a starch component, whereas the crust of Comparative Example 2 contains about 17% amylose in addition to amylopectin. it is conceivable that.

[0017]

According to the present invention, a pizza crust made of rice cake dough is expanded by frying and then baked in an oven to obtain rice cake-like crispy and rice cake-like texture. This gives a completely different desirable texture than a pizza crust mainly composed of.

Further, the crust is composed of mochi starch, and a completely new crust for pizza having rice candy-like and mochi-like physical properties can be obtained.

Furthermore, the flavors of the rice cake and the ingredients are in harmony, and a new Japanese-type pizza-like food can be obtained.

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. ⁷ , DB name) A21D 13/00 A21D 2/36 A23L 1/48

Claims (6)

(57) [Claims] 1. A glutinous dough prepared from waxy starch, molding it, after freezing, oil Choshi, firing and formed by the surface
A crust for pizza with a crispy texture and a moist inside texture . Wherein the mochi dough prepared from waxy starch, after freezing which adhere the rice grains with batter by molding to the desired thickness and shape, oil Choshi, baking surface comprising the path
A pizza crust with lipariness and a moist inside texture . 3. A pizza-like food consisting of claim 1 or 2 pizza crust and Guzai described. 4. A rice cake dough is prepared from rice cake starch.
It is molded into the desired thickness, frozen, fried, and fired.
The surface is crisp and the inside is
A method for producing a pizza crust having a crisp texture. 5. A glutinous dough is prepared from glutinous starch, molded into a desired thickness and shape, and rice grains are adhered together with batter liquid, or the obtained molded product is frozen without attaching rice grains. After being fried, it is baked, and the surface is crispy and the inside has a sticky texture.
To make pizza crust. 6. A method for producing a pizza-like food, comprising supplying ingredients to a pizza crust obtained by the method according to claim 4 or 5, and producing the pizza crust.