JP3234578B2 - Pizza for microwave cooking - 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 for microwave cooking, in which pizza sauce is applied on the upper surface of a pizza crust. The pizza for microwave cooking of the present invention has a small difference in temperature rise between the outer peripheral portion and the central portion when heating and cooking in a microwave oven, and can be uniformly heated,
Heat unevenness was significantly suppressed.

[0002]

2. Description of the Related Art Pizza is made by applying a pizza sauce made mainly of tomato to flattened bread dough (also referred to as pizza crust), and various kinds of salami sausage, anchovies, shrimp, mushrooms, bacon, peppers and olives. It means topping ingredients and cheese and baking in an oven or the like. Cooking pizza crusts and pizza sauces is very time-consuming, and frozen or chilled pizzas that can be eaten simply by heating and cooking in an oven toaster are distributed. In recent years, the use of microwave ovens as means for heating and cooking frozen foods and chilled foods has been rapidly increasing due to the speed of cooking and the simplicity of operation. In the cooking of frozen or chilled pizza, microwave ovens have been used in place of the conventionally used oven toasters, and a number of products dedicated to microwave cooking have been established on the market.

[0003] Such a frozen or chilled pizza is prepared by adding an auxiliary material such as yeast and water to flour, mixing the mixture, fermenting the mixture, shaping it into an arbitrary shape, fermenting it again if necessary, and baking. After obtaining a pizza crust and applying pizza sauce to the entire surface or applying it to the entire surface leaving the edges, it is prepared by topping various ingredients such as salami sausage and shred cheese and distributed in a frozen or chilled state ing. Consumers buy such frozen or chilled pizzas,
Cook with microwave when eating.

[0004] When a frozen or chilled pizza is heated in a microwave oven, microwaves emitted from a magnetron section of the microwave oven vibrate water molecules mainly contained in pizza crust, pizza sauce, various ingredients, and cheese, whereby Heat energy is generated and the pizza is heated. However, pizza has a complicated structure, such as a pizza crust topped with pizza sauce, various ingredients, and cheese, and the surface is not flat and there are gaps between the ingredients. Because of the characteristics of microwave oven, the outer periphery of the pizza is easily heated and the center is difficult to heat.
"The heating unevenness" occurs because the whole is not heated uniformly. That is, if the cheese at the outer periphery melts and bumps and flows down from the pizza crust, the cheese at the center does not melt and remains cold, or if cooking is continued until the cheese at the center melts, the outer periphery of the pizza crust The portion becomes excessively heated and hardens, giving a gum-like texture. Further, there is a problem that the cheese on the outer peripheral portion is excessively melted and bumps, so that the cheese and the sauce are mixed and the appearance is deteriorated. Various attempts have been made to prevent the hardening and gumming of the pizza crust during heating and cooking with such a microwave oven.

For example, in order to produce a pizza crust which has crispy properties even when cooked by microwaves and is hard to cure even after cooking, a microwave heating element which generates heat by microwave irradiation is brought into contact with the lower surface of the pizza crust. The lower surface of the pizza crust contains no powdered fat and / or glutinous rice flour, and the surface of the pizza crust that does not come into contact with the microwave heating element has a pizza crust containing powdered fat and / or glutinous rice flour (Japanese Patent Application Laid-Open No. 9-1997). No. 37748). However, according to this method, it is possible to suppress the hardening and gumming of the pizza crust when cooking by heating in a microwave oven, but it is not possible to suppress the uneven heating of the outer peripheral portion and the central portion of the pizza.

Further, the pizza is filled in a sealed packaging container such as a top seal tray or a pillow package, and is heated and cooked in a microwave oven as it is, so that the steam filling the packaging container reduces uneven heating and hardening of the outer periphery of the pizza crust. Restricted products are commercially available. However, although this product can suppress uneven heating and hardening of the outer periphery of the pizza crust,
Since water vapor is generated in the packaging container, the moisture is transferred to the pizza crust, and the pizza crust is poor in crispness and the texture is not good, which is not preferable.

Further, in order to obtain a pizza crust having a crispy texture even if it is cooked in a microwave oven after frozen storage, at least 20 to 8 grains are provided on the bottom of the pizza crust.
A method in which a mixture containing 0% by weight and 20 to 80% by weight of egg white is applied and then roasted (Japanese Patent Laid-Open No. 7-51032).
Is disclosed. Further, in order to obtain a pizza crust which is not gummed by microwaves in a microwave oven, a technique has been disclosed in which a part of a predetermined amount of flour is replaced with either hoshin flour or roasted flour (Japanese Patent Laid-Open No. Hei 2 (1994)).
-92230). According to these methods, similarly to the above-described technology, it is possible to suppress the hardening and gumming of the pizza crust when cooking by heating in a microwave oven, but to suppress the uneven heating of the outer peripheral portion and the central portion of the pizza. Can not.

[0008]

As described above, when a frozen or chilled pizza is cooked in a microwave oven, the cheese at the outer periphery of the pizza melts and bumps, and flows down from the pizza crust, while the cheese at the center does not melt. If the cheese is left cold or cooked until the cheese in the center is melted, the outer periphery of the pizza will be overheated and hardened, giving rise to a gum-like texture. Therefore, the present invention, when cooked in a microwave oven, does not cause the above-mentioned problems, the difference in temperature rise between the outer peripheral portion and the central portion of the pizza is small, the pizza is uniformly heated, and uneven heating is suppressed. It is an object to provide a pizza for microwave cooking.

[0009]

Means for Solving the Problems The inventors of the present invention have made intensive studies in view of the above problems, and as a result, in a pizza for microwave cooking, apply pizza sauce on the upper surface of the pizza crust so as to be scattered. In particular, it has been found that the above problem can be solved by applying the pizza sauce in a scattered manner with an application area of 10 to 40% of the area of the upper surface of the pizza crust, and completed the present invention.
That is, the present invention provides a pizza for microwave cooking, wherein the pizza sauce is applied on the upper surface of the pizza crust so as to be scattered, and the pizza sauce has an application area of 10 to 40% of the area of the upper surface of the pizza crust. Wherein the pizza for microwave oven cooking and the pizza sauce are applied so as to be scattered at intervals of 3 mm or more at intervals of 0.3 to 5 g. It is the above-mentioned pizza for microwave cooking.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. The pizza for microwave cooking of the present invention includes a pizza crust, a pizza sauce applied on the upper surface thereof, cheese to be topped thereon, and various ingredients to be topped as necessary, The characteristic feature is that uneven heating is suppressed when cooking by heating. In the present invention, `` heating unevenness '' means that the cheese at the outer peripheral portion of the pizza melts and bumps and flows down from the pizza crust, while the cheese at the central portion does not melt, remains cold, and is heated until the central cheese melts. When cooking is continued, the pizza crust hardens from the outer peripheral portion and gives a gum-like texture, which means that the whole pizza is not uniformly heated. Here, the outer peripheral portion of the pizza refers to a range from 2 to 8 cm from the outer periphery of the pizza crust. In addition, the center of the pizza differs depending on the shape of the pizza crust.
A range of up to 8 cm means a range of 2 to 8 cm from the intersection of diagonal lines if a side is 14 to 30 cm square.

[0011] In the present invention, pizza crust can be produced by a conventional method using raw materials usually used for producing pizza crust. The pizza crust production method is roughly classified into a direct dough (straight dough) method and a sponge dough (sponge dough) method. In the present invention, either method may be used. The manufacturing method by the kneading method will be exemplified.

That is, in addition to the salt, yeast food and sugar, additives such as baking powder and emulsifier are added to the mixer in accordance with the desired final product, and water, flour and yeast dispersion are further added. , Low speed (15
(0 rpm) for 2 to 4 minutes, further add fats and oils and knead at medium speed (260 rpm) for 5 to 7 minutes to prepare a dough. Then, the obtained dough is fermented at a temperature of 24-3.
While maintaining at 0 ° C. and a relative humidity of 80 to 90%, 30 to 6
Primary fermentation is performed for 0 minutes, and when the dough expands, degassing is performed. After that, the dough is stretched to a thickness of 2 to 5 mm with a roller, many small holes are provided with a docker to prevent blistering, and cut and formed into a desired size. While keeping at 80-90% humidity,
Secondary ferment for 5-30 minutes. About 160-230
Bake for 5 to 15 minutes in an oven maintained at ℃ and cool to obtain a pizza crust.

The pizza sauce may be prepared by adding 0.1 to 2% by weight of salt or seasoning to a processed tomato product and heating and cooling it, or a commercially available product. Etc. can also be used. Also,
Thickeners such as agar, gelatin or xanthan gum may be added to these sauces, and solid or semi-solid sauces may be used as pizza sauces.

As ingredients to be topped on the pizza crust of the pizza for microwave cooking of the present invention as needed, salami sausage, anchovies, shrimp, mushrooms, bacon, peppers, olives and the like can be used.

The cheese to be topped on the pizza crust of the pizza for microwave cooking of the present invention is not particularly limited, and natural cheese, processed cheese, cheese food, or the like can be used. In particular, it is preferable to use cheese which is melted by heating in a microwave oven and has good stringiness.

In the present invention, the pizza sauce is applied on the upper surface of the pizza crust so as to be scattered. In particular, it is preferable to apply the pizza sauce so as to be scattered at an application area of 10 to 40% of the area of the upper surface of the pizza crust, and by doing so, it is more than 40% of the area of the upper surface by heating with a microwave oven. Is 80 ° C or higher,
The area below ℃ is 20% or less, the whole is uniformly heated, and uneven heating is suppressed. If the area where the pizza sauce is scattered is less than 10% of the upper surface portion, the taste of the pizza sauce cannot be felt when eaten, and the flavor becomes poor. Is not preferred because heating unevenness cannot be suppressed. Furthermore, 0.3 to 5 g each of pizza sauce is about 3 mm
With an interval above, 1 of the area of the top of the pizza crust
It is preferable that the coating be performed so as to be scattered at a coating area of 0 to 40%. If the amount of one pizza sauce is less than 0.3 g, the taste of the pizza sauce is not felt when eating the pizza, and it is not preferable. If it exceeds 5 g, the uneven heating cannot be suppressed, which is not preferable. On the other hand, if the interval is less than about 3 mm, the sauces are stuck together during heating and cooking, so that uneven heating cannot be suppressed, which is not preferable.

Japanese Patent No. 278563 discloses a method for producing pizza dough, which comprises mixing a portion where pizza sauce is applied and a portion not to be coated with pizza sauce before baking and then baking. I have. In addition, the gazette states that
As a specific example of mixing a portion where the pizza sauce is applied and a portion where the pizza sauce is not applied, a pizza in which a pizza sauce is alternately applied in a spiral or linear shape is illustrated. The production method described in the publication, by applying a pizza sauce and then baking, it is possible to form a baked layer on the dough surface while suppressing the expansion of the pizza dough at the time of baking, further, the location where the pizza sauce is applied The pizza dough itself can be crispy by mixing the non-painted portions with the pizza sauce, and the portions coated with the pizza sauce can be baked so as to be moist. When a pizza in which a pizza sauce is alternately spirally or linearly applied by the method described in the publication is cooked in a microwave oven, it is preferable to a pizza sauce which is entirely coated with a pizza sauce, but the difference in temperature rise between the outer peripheral portion and the central portion is more preferable. And heating cannot be performed uniformly as in the present invention.

In the pizza for microwave cooking of the present invention, as described above, a pizza sauce is applied on the upper surface of the pizza crust so as to be scattered, and cheese and various ingredients are appropriately topped. It is obtained by rapidly freezing at −30 ° C. and maintaining the product temperature at −10 to −18 ° C. Other materials and methods for producing the pizza for microwave cooking of the present invention are not limited, and known materials and methods can be used.

[0019]

The present invention will be described more specifically with reference to the following examples. (Example 1) To 39 g of tomato puree (manufactured by Kagome),
3% gelatin (AE: Nitta Gelatin Co., Ltd.) was added,
After heating to completely dissolve the gelatin, the mixture was cooled to 20 ° C. to prepare 40 g of pizza sauce. Next, 1 kg of strong powder (Paris: manufactured by Nitto Flour Milling Co., Ltd.), 30 g of sugar, 15 g of salt, and dry yeast (saf-instant:
30 g of water and 550 g of water and mixed at low speed (150 rpm) for 2 minutes, then at medium speed (260 rpm).
(rpm) for 4 minutes. Further, shortening (Breadmate BM-100: manufactured by Snow Brand Milk Products Co., Ltd.) was added thereto, and the mixture was mixed at a low speed (150 rpm) for 2 minutes and then at a medium speed (260 rpm) for 5 minutes to prepare a dough. The primary fermentation was performed for 30 minutes while maintaining 115 g of the dough at a fermentation temperature of 30 ° C. and a relative humidity of 80%. After the primary fermentation, degassing was performed, and the dough was formed into a sheet having a thickness of 5 mm using a reverse sheeter (manufactured by Masaki Kikai), and docked with a hand docker (pin diameter 1.6 mm, pin length 13 mm), and then diameter. The mold was cut out so as to have a round shape of 18 cm. This dough was further subjected to secondary fermentation for 30 minutes while maintaining the fermentation temperature at 40 ° C. and a relative humidity of 80%. After fermentation, fire 2
The pizza crust was prepared by baking for 5 minutes in an oven at 00 ° C and a low heat of 200 ° C.

The pizza sauce 40 thus prepared
g, pizza crust and 70 g of shred cheese (manufactured by Snow Brand Milk Products Co., Ltd.), and nine kinds of pizzas were produced by applying the pizza sauce in the same manner as Samples 1 to 9 below.

Sample 1: As shown in FIG. 1A, 1.0 to 1.5 g of pizza sauce was applied to 29 portions of the pizza crust on the upper surface of the pizza crust. , Shredded cheese topped all over.
The application area of the pizza sauce with respect to the area of the pizza crust upper surface was 9%. Sample 2: As shown in FIG. 1 (b), pizza sauce was applied to 29 portions of 1.0 g to 1.5 g on the upper surface of the pizza crust, and further, shredded cheese was placed on the pizza sauce. Was topped throughout. The application area of the pizza sauce with respect to the area of the pizza crust upper surface was 11%. Sample 3: As shown in FIG. 1 (c), pizza sauce was applied to 37 places of 1.0 to 1.5 g each on the upper surface of the pizza crust, and further, shredded cheese was placed on the pizza sauce. Was topped throughout. The application area of the pizza sauce to the area of the pizza crust upper surface was 17%.

Sample 4: As shown in FIG. 1D, 1.0 to 1.5 g of pizza sauce was applied to 33 places on the upper surface of the pizza crust so as to be scattered. , Shredded cheese topped all over.
The application area of the pizza sauce with respect to the area of the pizza crust upper surface portion was 26%. Sample 5: As shown in FIG. 1 (e), pizza sauce was applied on the upper surface of the pizza crust so as to be scattered at 30 places of 1.0 to 1.5 g each, and further, shredded cheese was placed on the pizza sauce. Was topped throughout. The application area of the pizza sauce was 32% of the area of the pizza crust upper surface. Sample 6: As shown in FIG. 1 (f), pizza sauce was applied to 34 portions of 1.0 to 1.5 g each on the upper surface of the pizza crust, and further, shredded cheese was placed on the pizza sauce. Was topped throughout. The application area of the pizza sauce was 40% of the area of the pizza crust upper surface.

Sample 7: As shown in FIG. 1 (g), pizza sauce was applied on the upper surface of the pizza crust so that 1.0 to 1.5 g of the pizza sauce was scattered at 33 places. , Shredded cheese topped all over.
The application area of the pizza sauce was 48% of the area of the pizza crust upper surface. Sample 8: As shown in FIG. 1 (h), a pizza sauce was applied to the entire surface of the pizza crust while leaving the outer periphery of the pizza crust at about 15 mm, and shredded cheese was entirely topped over the pizza sauce. The application area of the pizza sauce with respect to the area of the pizza crust upper surface portion was 82%. Sample 9: As shown in FIG. 1 (i), a pizza sauce was applied to the entire surface of the pizza crust, and further, from above the pizza sauce,
Shred cheese was topped all over. The application area of the pizza sauce is 100 with respect to the area of the pizza crust upper surface.
%Met.

(Test Example 1) Heating test Nine kinds of pizzas of Samples 1 to 9 prepared as described above were subjected to −30.
After rapid freezing at ℃, the product was kept at -18 ° C. These frozen pizzas were placed in a 500 W microwave oven for 4
Cooked for 10 minutes. Immediately after heating and cooking, the surface temperature was measured by thermography (TVS2000: manufactured by Nippon Avionics), and the area where the temperature was 80 ° C or higher and the area where the temperature was lower than 40 ° C were calculated from the measured values. The pizza feels cold when it is eaten when its temperature is below 40 ° C, but when the area below 40 ° C is more than 20% of the pizza, it feels cold overall and is undesirable.
Thermographs of the pizzas of Samples 1 to 9 are shown in FIG.
Table 1 shows the results of calculating the area shown in (a) to (i).

[0025]

[Table 1]------------------------------------------------------------------------------------------------------------------------------------- −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Source coating area (%) 9 11 17 26 32 40 48 82 100----------------------------------------------------------------------------------80 43 45 41 40 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Area under 40 ° C (%) 6 5 4 12 10 19 27 32 35 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−

(Test Example 2) Sensory evaluation Immediately after heating and cooking, 15 skilled panelists ate each of the pizzas of Samples 1 to 9 above 1/6 each, and performed sensory evaluation. The evaluation was performed in the following five stages for the heated state of the pizza and the balance between the pizza sauce and the cheese on the pizza crust, and the average was shown. Table 2 shows the results. In addition,
The average point was rounded to the first decimal place.

(Evaluation of the heated state of the pizza) 5 points: The pizza is uniformly heated and highly preferable without uneven heating. 4 points: The pizza is uniformly heated with no uneven heating. 3 points: Either No, 2 points: Hot and cold parts are mixed and not uniformly heated, which is not preferable. 1 Point: Hot and cold parts are mixed and not uniformly heated, which is not preferable.

(Evaluation of balance between pizza sauce and cheese) 5 points: good balance between pizza sauce, cheese and pizza crust, very preferable 4 points: good balance between pizza sauce, cheese and pizza crust, preferable 3 points: neither can be said 2 points: poor balance between pizza sauce, cheese and pizza crust, unfavorable 1 point: poor balance between pizza sauce, cheese and pizza crust, completely unfavorable

[0029]

[Table 2] Sensory evaluation results------------------------------------------------------------------------------ 7 8 9 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Evaluation of the heated state of the pizza 4.5 4.7 4.8 5.0 5.0 5.0 2.3 1.5 1.2 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Evaluation of the balance between pizza sauce and cheese 2.5 4.2 5.0 5.0 5.0 4.8 2.7 1.3 1.2 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−

As is evident from the results shown in Tables 1 and 2, Sample 1 was uniformly heated without uneven heating, but the pizza sauce was biased, and the pizza sauce and cheese were not balanced when eaten. Bad and not preferred. In the samples 7 to 9, the area where the temperature rose to 80 ° C. or more was 40% or more, but the area below 40 ° C. was 20% or more.
As described above, many cold parts were mixed with hot parts, which was not preferable when eating. On the other hand, Sample 2 to Sample 6
Was less than 40 ° C., was uniformly heated, and the topping cheese was sufficiently dissolved, which was very favorable.

As described above in detail, in the pizza for microwave cooking of the present invention, when the pizza is cooked in the microwave, the temperature of the outer peripheral portion of the pizza rises and the temperature of the central portion of the pizza does not easily rise. To solve traditional problems like
Even if the topped cheese melts and bumps around the outer periphery of the pizza crust and flows down from the pizza crust, the unevenness in heating such that the cheese in the center does not melt and remains cold does not occur. Also, when heated until the cheese in the center melts, the outer peripheral portion is overheated and the pizza crust in the outer peripheral portion is hardened, or the cheese in the outer peripheral portion is melted too much and bumps, the cheese and the pizza sauce are mixed, The appearance does not get worse.

[0032]

According to the present invention, it is possible to provide a pizza for microwave cooking in which the difference in temperature rise between the outer peripheral portion and the central portion of the pizza when cooked in a microwave oven is small and uneven heating is suppressed. Can be.

[Brief description of the drawings]

FIG. 1 is a diagram showing an applied state of a pizza sauce, and FIG.
Is sample 1, (b) is sample 2, (c) is sample 3, (d) is sample 4, (e) is sample 5, (f) is sample 6, (g) is sample 7, and (h) is sample 7. Samples 8 and (i) show the applied state of Sample 9.

FIG. 2 is a diagram showing thermography of a pizza after cooking, (a) is sample 1, (b) is sample 2, (c) is sample 3, (d) is sample 4, and (e) is sample. 5, (f) is sample 6, (g) is sample 7, (h) is sample 8, (i) is sample 9.
1 shows a thermography of the present invention.

[Explanation of symbols]

 1 pizza crust 2 pizza sauce

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-7-51032 (JP, A) JP-A-8-116934 (JP, A) JP-A-9-154475 (JP, A) JP-A 2000-4851 (JP, A) (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23L 1/48 JICST file (JOIS)

Claims (3)

(57) [Claims] A pizza for microwave cooking, wherein a pizza sauce is applied so as to be scattered on an upper portion of a pizza crust. 2. The pizza for microwave cooking according to claim 1, wherein the pizza sauce is applied so as to be scattered in an application area of 10 to 40% of the area of the upper surface of the pizza crust. 3. The pizza sauce is 3 mm by 0.3 to 5 g each.
3. The pizza for microwave cooking according to claim 1, wherein the pizza is applied so as to be scattered at the above intervals.