JP4020351B2 - Method for producing crust for bread pizza and cover for producing crust - Google Patents

Description

[0001]
[Technical field belonging to the invention]
The present invention relates to a method for producing a crust for bread pizza having a heavy texture using bread dough comprising yeast and a cover for producing the crust.
[0002]
[Prior art]
Pizza pie consists of yeast, flour (mainly strong flour), water, kneaded, fermented yeast to produce bread dough, and bread pizza that uses the dough to produce crust, without adding yeast There is an Italian type pizza which manufactures a dough mainly made by kneading flour and water, and manufactures crust using the dough.
[0003]
Italian-type pizza has a crispy crispy texture when baked and is often provided mainly in Italian restaurants. On the other hand, bread pizza has a heavy texture similar to that of bread when baked, and has no powdery odor, so it can be eaten without dropping the flavor even after a certain amount of time has elapsed after baking. Bread pizza is often used mainly in home delivery pizza stores and take-out pizza store chains.
[0004]
[Problems to be solved by the invention]
By the way, the bread pizza currently used in many of the above pizza chains, etc., but at each of these stores, bread dough is produced by kneading flour, yeast, water, etc. for each store and fermenting the kneaded product. is doing. The bread dough produced in this way (usually referred to as dough) has a risk of yeast being over-fermented or dying after a certain period of time or causing germs. Therefore, in each store, after a certain time (for example, 10 to 15 hours) has passed after the manufacture, the bread dough was unavoidably discarded. In other words, each store predicts the amount of pizza to be ordered in advance and produces more dough, but if the number of orders is less than expected, a considerable amount of dough must be discarded every day. When the total amount of waste at each chain store was calculated, it would have been immeasurable.
[0005]
In order to suppress the occurrence of such waste, a method of forming the produced bread dough into a disk shape and storing it in a frozen state is also conceivable (see Japanese Patent Laid-Open No. 7-51032). Can be reduced. However, the frozen dough had a poor texture at the time of baking, had no bulge, and lacked a sense of weight.
[0006]
The present invention is made by paying attention to such conventional defects, and is made by the applicant through various experiments and trial and error, and is produced without damaging the texture and weight feeling peculiar to bread pizza. The purpose is to produce pizza effectively.
[0007]
[Means for Solving the Problems]
In order to achieve the above-mentioned object, a process for forming a dough produced by kneading yeast, flour and water as main components into a disk shape, and a bread dough formed into a disk shape, the upper surface being flat On the baking plate made of a flat circular metal made by raising the peripheral edge, the step of applying oil and fat and placing it on the upper surface flat part, and placing the bread dough formed on the upper surface flat part The whole plate is made of a metal plate on the firing plate, and the outer peripheral portion protrudes downward to make an abutting portion that abuts the peripheral portion of the firing plate, and the center portion of the lower surface protrudes in a flat plate shape, A process of forming a slight gap between the bread dough on the baking plate and coating with the manufacturing cover in a state where the entire lower surface is coated with oil and fat, and the baking plate covered with the manufacturing cover from a temperature of 180 ° C. 250 ° C oven Put, those heated from 180 seconds 480 seconds, in which the interior of the dough and firing the semi-baked state, and a manufacturing method of the pan pizza for crust consisting.
[0008]
The invention consists of a plane circular upper surface as the plane portion, raised peripheral portion, is coated on a metal baking plates made by placing the dough formed into a disc shape in top plan section , a metal-made flat surface circular, a manufacturing cover the pan pizza for crust used to semi-bake fired crust pan pizza in a state of being coated on the bake plate, protrudes the outer peripheral portion downward, A crust for bread pizza, which has an abutting portion that abuts with the peripheral edge of the baking plate, the central portion of the lower surface protrudes in a flat plate shape, and a slight gap is formed between the protruding portion and the bread dough on the baking plate. This is a cover for manufacturing.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described with reference to FIGS. Bread dough used in the manufacture of crust for bread pizza is mainly mixed with 2 to 4 parts by weight of raw yeast, 1 to 2 parts by weight of salt, and 2 to 3 parts by weight of edible fat / oil for 100 parts by weight of flour mainly composed of strong flour. It is manufactured by adding water to this, kneading, and fermenting under a predetermined temperature. The bread dough produced by such a process is optimally shaped, baked and used within 30 hours.
[0010]
The bread dough manufactured in the above process is thinly stretched and formed into a disk shape, and then placed on the baking plate 1 shown in FIG. The baking plate 1 has a flat circular shape (see FIG. 1), the upper surface portion 2 has a flat plate shape, and the peripheral edge portion 3 has a shape of a whole dish that rises obliquely upward and outward. The baking plate 1 is made entirely of iron, and the bread dough 4 formed into a disk shape is placed on the upper surface portion 2. For this reason, the bread dough 4 is shape | molded by the magnitude | size corresponding to this upper surface part 2, and edible fats and oils are previously apply | coated to this upper surface part 2 in the state before mounting.
[0011]
As shown in FIG. 1, when a disc-shaped bread dough 4 is placed on the upper surface portion 2 of the baking plate 1, a crust manufacturing cover 5 is covered on the top. The cover 5 is also formed in a disc shape and is made of an aluminum material. The cover 5 has a flat plate shape on the upper surface side, whereas the lower surface side has an abutting portion 6 whose outer peripheral portion protrudes downward, and the center side is a planar circle slightly smaller than the upper surface portion 2 of the firing plate 1. The projecting surface portion 7 projects downward. Edible fats and oils are applied to the whole projecting surface portion 7 in advance by a spray 8 in a state before coating.
[0012]
The crust manufacturing cover 5 thus formed covers the baking plate 1 with the protruding surface portion 7 coated with edible oil and fat facing the bread dough 4 on the baking plate 1 (see FIG. 4). At this time, the abutting portion 6 of the cover 5 abuts with the peripheral edge portion 3 raised in a tapered shape of the firing plate 1. Further, a slight gap T of about 3 to 4 mm is formed between the projecting surface portion 7 and the facing bread dough 4.
[0013]
In this way, the baking plate 1 covered with the cover 5 is supplied to the conveyor oven 9 shown in FIG. 5 to perform partial baking (half baking) of the bread dough 4. Here, the conveyor oven 9 is conventionally used for baking bread pizza. Conventionally, the pizza sauce is applied on the bread dough 4 placed on the baking plate 1, and further cheese is placed thereon, and topping is applied. After the operation, the plate 1 is supplied from the inlet 10 on the left side in the drawing and conveyed toward the outlet 11. That is, conventionally, in the conveyor oven 9, the dough 4 and the topping on the plate 1 are baked and the bread pizza is baked during the transfer time, and the transfer time P is about 6 to 7 minutes. In FIG. 5, 13 is a heater, 14 is a fan, and 15 is a conveyor belt.
[0014]
In the partial baking (semi-baked) proposed by the present invention, unlike the baking of bread pizza as the final ingredient, the bread dough 4 formed into a disk shape is pre-baked and a crust for bread pizza as a semi-finished product is prepared. The baking plate 1 to be manufactured and conveyed from the inlet 10 of the conveyor oven 9 is taken out by the intermediate outlet 12 provided at the intermediate conveying position. That is, the firing time Q (conveyance time) by the conveyor 9 in the embodiment is set in the range of 150 seconds to 240 seconds. The heating temperature in the oven is set in the range of 180 ° C to 250 ° C.
[0015]
Thus, the cover 5 covered on the upper side of the baking plate 1 taken out by the intermediate outlet 12 is removed, and the baked dough 4 is once taken out from the baking plate 1. In this state, the bread dough 4 is in a semi-baked state where the fermented yeast is killed and expands, and a crust for bread pizza with the surface not baked is completed. Moreover, the bread dough 4 on the baking plate 1 is heated and expanded in the oven 9 so that the upper part is pressed by the projecting surface portion 7 of the cover 5, so that it is half-baked in the expanded state within a predetermined range. Crusted. Moreover, since the edible oil and fat is previously apply | coated to the protrusion surface part 7, the expanded bread dough 4 does not adhere to this part.
[0016]
By such a method, the crust which is sequentially made into a semi-baked state is placed on a new baking plate 1, and a separate cover 17 is covered on the crust. The dough 4 placed on the baking plate 1 in this manner is sequentially stacked as shown in FIG. 6, and is refrigerated and stored in a stacked state in a plurality of stages (for example, about 5 to 7 stages). When cooking the finished bread pizza, the crust is taken out of the refrigerator and the pizza sauce is applied to the upper surface of the crust on the baking plate 1 from which the separate cover 17 has been removed as shown in FIG. Furthermore, after putting cheese on the upper surface and performing topping, cooking is completed by carrying out main baking in the conveyor oven 9 shown in FIG. 5, and bread pizza can be provided.
[0017]
The semi-baked crust produced according to the above embodiment has a taste compared to the case where the pan pizza is cooked as it is with the conventional raw dough even when the main baking is performed after storing for about 2 days by refrigeration. There was no inferiority, and the texture that was characteristic of bread pizza was maintained. For this reason, according to the manufacturing method which concerns on this embodiment, what was conventionally discarded in bread dough can be made into a half-baked state in the stage which passed for a fixed time after manufacture, and can be refrigerated and preserve | saved. In addition to reducing waste of materials, pizza restaurant chain stores can refrigerate and transport half-baked crusts between stores, allowing rapid increases or decreases in customers at each store. It is possible to respond quickly to.
[0018]
【The invention's effect】
As described above, according to the present invention, there is an effect that a pizza can be produced by effectively using the bread dough produced without impairing the texture and weight peculiar to bread pizza.
[Brief description of the drawings]
FIG. 1 is a perspective view showing a state in which a crust manufacturing cover according to an embodiment is covered on an upper part of bread dough placed on a baking plate.
FIG. 2 is a cross-sectional view showing a state in which bread dough formed in a disc shape is placed on a baking plate.
FIG. 3 is a cross-sectional view showing a state in which fats and oils are applied to the lower surface of the manufacturing cover.
FIG. 4 is a cross-sectional view showing a state in which a production cover is coated on a fired plate.
FIG. 5 is a cross-sectional view showing a step of baking bread dough covered with a production cover by a conveyor oven.
FIG. 6 is a front view showing a state in which bread doughs in a half-baked state are stacked and refrigerated.
FIG. 7 is a perspective view showing a state where the baked baked bread dough is placed on a baking plate and topped.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Baking plate 2 Upper surface part 3 Peripheral part 4 Bread dough 5 Manufacturing cover 6 Collision part 7 Projection surface part 8 Spray 9 Conveyor oven 10 Inlet part 11 Outlet part 12 Intermediate outlet part 13 Heater 14 Fan 15 Conveying belt 17 Separate cover

Claims (4)

A step of forming a dough, which is produced by kneading yeast, flour and water as main components, into a disk shape;
The dough formed into a disk shape is coated with oil and fat on a flat circular metal baking plate that has a flat upper surface and is manufactured by raising the peripheral edge, and is placed on the upper flat surface portion. Process,
On the baking plate on which the bread dough formed on the upper surface flat part is placed, the whole metal is made into a disk shape, and the outer peripheral part protrudes downward to make contact with the peripheral part of the baking plate. Projecting the center part into a flat plate shape, forming a slight gap between the projecting part and the dough on the baking plate, and covering with a manufacturing cover in a state where oil is applied to the entire lower surface;
Placing the baking plate covered with the production cover into an oven at a temperature of 180 ° C. to 250 ° C., heating the baking plate for 180 seconds to 480 seconds, and baking the dough inside to a half-baked state;
The manufacturing method of the crust for bread pizza which consists of. The crust for bread pizza made into a half-baked state by each process according to claim 1 is stored after refrigeration by removing the manufacturing cover, taken out from refrigeration during cooking, coated with pizza sauce on the upper surface, further loaded with cheese, A method for producing a crust for bread pizza, which can be baked again in an oven on a baked plate after topping. Made flat circular, the top surface as the plane portion, raised peripheral portion, is coated on a metal baking plates made by placing the dough formed into a disc shape in top plan section, with a flat surface circular A cover for manufacturing a bread pizza crust, which is made of metal and used for baking half-baked bread pizza crust in a state of being coated on the baking plate, the outer peripheral part protruding downward, and the peripheral part of the baking plate A cover for manufacturing a crust for bread pizza, in which the center portion of the lower surface protrudes in a flat plate shape and a slight gap is formed between the protruding portion and the bread dough on the baking plate. A cover for producing a crust for bread pizza, wherein the slight gap is in the range of 1.5 mm to 6 mm.

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