JP4556184B2 - Pizza crust manufacturing method and frozen pizza - Google Patents

Description

  The present invention relates to a method for producing a pizza crust and a pizza using the pizza crust produced by the production method. More specifically, the present invention relates to a method for producing a pizza crust that exhibits a crispy texture, a pizza that exhibits a crispy texture when cooked using the pizza crust that exhibits a crispy texture produced by the production method, and a frozen pizza .

  A crispy, crisp and crisp texture is said to be crispy when the food is crispy or crispy. According to market research on frozen pizza, many consumers are looking for a pizza crust with a crispy texture.

  However, in the current pizza market, especially the frozen pizza market, there are many pizza crusts with a texture like bread, and it cannot be said that it always satisfies consumers seeking a pizza crust with a crispy texture.

  Therefore, if a pizza crust having a crispy texture can be easily produced and a pizza using the pizza crust can be marketed, especially a frozen pizza, the pizza market, especially the frozen pizza market, can be expected to expand. .

  One technique for changing the flavor and texture of foods is to use superheated steam. As prior art that uses superheated steam to improve the flavor and texture of food, JP 2001-46005 (Patent Document 1), JP 2002-186446 (Patent Document 2), JP 2002-335895 (Patent Document). 3), JP-A-2003-38114 (Patent Document 4), JP-A-2003-310191 (Patent Document 5), JP-A-2004-16146 (Patent Document 6), and the like.

  Japanese Patent Laid-Open No. 2001-46005 includes a method for improving the color tone of green vegetables and red livestock meat / aquatic products with superheated steam, a method for improving the aroma of livestock meat / fishery products / soybean processed products, coffees and teas with superheated steam, Japanese Patent Application Laid-Open No. 2002-186446 discloses a method for producing red potato-type sweet potatoes having excellent shape retention and good texture with superheated steam, and Japanese Patent Application Laid-Open No. 2002-335895 discloses that raw noodles are dried and sterilized with superheated steam. , A method for producing semi-raw noodles, Japanese Patent Application Laid-Open No. 2003-38114, a method for producing steamed noodles with viscoelasticity, and a noodle that does not become hard even when cooled by superheated steam, Japanese Patent Application Laid-Open No. 2003-310191, Japanese Patent Application Laid-Open No. 2004-16146, an apparatus for improving the texture (taste) of the waist and the chewy texture with superheated steam, It describes a method of manufacturing the.

  However, none of the above prior arts describes the use of superheated steam in the process of producing pizza crust, or the production of pizza crust, pizza, or frozen pizza that exhibits a crispy texture. In addition, although there are research examples in which bread is baked with superheated steam, the texture is said to deteriorate.

A pizza crust that is frozen or chilled when distributed and stored, and then exhibits a crisp texture and baked flavor like when baked when cooked in a microwave oven or oven, etc. Japanese Patent Laid-Open No. 2001-245583 (Patent Document 7) discloses a proposal regarding a manufacturing method. In this method, a starch solution or a seasoning liquid containing a starch solution is applied to the upper surface of the pizza crust dough on the inside by 5 mm or more from the outer periphery of the pizza crust dough, followed by secondary fermentation and baking. By applying and baking the starch solution on the upper surface of the pizza crust dough, a starch film is formed on the upper surface of the pizza crust. Even if it is in a chilled state, it is said that when it is cooked in a microwave oven or oven, it has a crisp texture and a baked flavor like freshly baked.
JP2001-46005 JP 2002-186446 A JP2002-335895 JP 2003-38114 A JP 2003-310191 A JP2004-16146 JP 2001-245583

  In light of the current situation where the demand for a pizza crust with a crispy texture exists in the market, the present invention is simply producing a pizza crust with a crispy texture, and its The object is to provide pizza using pizza crust, especially frozen pizza.

  As a result of intensive research in view of the above problems, the inventors of the present invention can easily produce a pizza crust with a crispy texture by applying superheated steam, which is supposed to deteriorate the texture in bread, to the pizza crust manufacturing process. As a result, the present invention has been completed.

  That is, the pizza crust manufacturing method of the present invention is characterized in that the pizza dough is processed using superheated steam in the pizza crust manufacturing process. Here, the processing of the pizza dough using superheated steam can be performed before the baking step in the manufacturing process of the pizza crust. Moreover, the process of the pizza dough using superheated steam can be performed by making the temperature of superheated steam 120-300 degreeC. Alternatively, the temperature of the superheated steam can be set to 140 to 260 ° C. and the time for processing the pizza dough using the superheated steam can be set to 3 to 15 seconds.

  Moreover, the pizza of this invention is a pizza using the pizza crust manufactured by the said manufacturing method, or the frozen pizza using the pizza crust manufactured by the said manufacturing method.

These pizzas and frozen pizzas of the present invention preferably have a breaking strength of 1000 to 1500 gf / cm ² when cooked.

  According to the present invention, a pizza crust having a crispy texture can be easily produced, and a pizza using the pizza crust, particularly a frozen pizza, can be provided.

  The pizza crust manufacturing method proposed by the present invention is characterized in that pizza dough is processed using superheated steam in the pizza crust manufacturing process.

  According to the researches of the inventors, a pizza crust with a crispy texture can be simplified by applying the treatment with superheated steam (water vapor heated above the boiling point), which is supposed to deteriorate the texture in bread, to the manufacturing process of pizza crust. Could be manufactured.

  In the above, as the processing of the pizza dough using the superheated steam, for example, a method of spraying the superheated steam on the surface of the pizza dough, exposing the pizza dough to the superheated steam, or the like can be employed.

  In the pizza crust manufacturing method of the present invention, it is desirable that the processing of the pizza dough using superheated steam is performed before the baking step in the pizza crust manufacturing step.

  An example of a general manufacturing process of a pizza crust is as follows. That is, (1) A powder raw material, water, fats and oils, etc. are mixed and a pizza dough is prepared. (2) The prepared pizza dough is subjected to primary fermentation as needed in the form of a lump, and further subjected to secondary fermentation after rolling or cutting in order to obtain a predetermined thickness or shape. (3) The fermented pizza dough is baked in an oven or the like to form a pizza crust.

  In addition, the sauce is applied to the pizza crust manufactured as above, topped with cheese and various food ingredients, and cooked in each home, fast food, family restaurant, etc. using a toaster, microwave oven, microwave oven, etc. Can be served as pizza.

  Moreover, a sauce can be apply | coated to the pizza crust manufactured as mentioned above, or cheese and various food materials can be topped, this can be rapidly frozen, and also it can preserve | save in a frozen state, and a frozen pizza can be created. This frozen pizza can be used as a pizza by cooking at home, fast food, family restaurant, etc. using a toaster, microwave oven, microwave oven or the like.

  According to the researches of the inventors, it is possible to treat the pizza dough using superheated steam before baking the fermented pizza dough (3) in an oven or the like to form a pizza crust. It was desirable to produce a pizza crust with

  This is presumably because the texture of the pizza crust is due to the three-dimensional structure of the skin and inner phase of the pizza crust. In other words, after baking the pizza dough, the pizza crust has some three-dimensional structure, so when the treatment using superheated steam was performed after baking the pizza dough, it was formed as described above by superheated steam The three-dimensional structure of the pizza crust changes, the texture of the pizza crust changes, and the effect of improving the texture is considered to be small.

  On the other hand, since the three-dimensional structure of the pizza crust is not formed before baking the pizza dough, it is considered that the effect of improving the texture is increased.

  However, if the pizza dough is treated with superheated steam before fermenting the pizza dough, the pizza dough may not be fermented, or even if it is fermented, the fermentation time may be extremely long.

  Therefore, as described above, the processing of pizza dough using superheated steam is preferably performed before the step of (3) baking the fermented pizza dough in an oven or the like to make a pizza crust. According to this, it was particularly preferable to process the pizza dough using superheated steam immediately before the baking step in producing a pizza crust having a crispy texture.

  In the present invention, as described above, the pizza dough is characterized by treating the pizza dough with superheated steam in the pizza crust manufacturing process. In this way, the baking step of baking the fermented pizza dough using an oven or the like. If the processing using superheated steam is performed before the pizza, the pizza crust manufactured by the method of the present invention is used by the consumer who purchases the pizza crust manufactured by the method of the present invention and cooks the pizza. Consumers who buy and cook frozen pizzas do not need special equipment that can use superheated steam, and are manufactured by the method of the present invention using conventional toasters and microwave ovens as they are. Cooking pizza crust or crispy pizza crust with a crispy texture, or using the crispy texture of pizza crust It is possible to eat a pizza that is.

  In the manufacturing method of the pizza crust of this invention demonstrated above, it is desirable that the temperature of superheated steam shall be 120-300 degreeC.

  According to the inventors' research, the texture of the pizza crust produced by the method for producing pizza crust of the present invention described above is improved by treating the pizza dough with superheated steam, that is, the crispy texture is improved. There was a relationship between the effect obtained and the temperature of the superheated steam.

  That is, when the temperature of the superheated steam for treating the pizza dough is low, the texture of the pizza crust is improved and the effect of obtaining a crispy texture becomes small.

  When the temperature of the superheated steam is lower than 120 ° C., it is considered possible to improve the texture of the pizza crust and obtain a crispy texture by increasing the treatment time with the superheated steam. However, the long processing time is not suitable for continuous industrial production.

  On the other hand, when the treatment time was extended while the temperature of the superheated steam was high, the texture of the pizza crust was improved and the effect of obtaining a crispy texture was small.

  When the temperature of the superheated steam is higher than 300 ° C., it is considered possible to improve the texture of the pizza crust so as to obtain a crispy texture by shortening the processing time extremely.

  However, such a reduction in the processing time makes it difficult to control the manufacturing equipment in industrial production.

  From these viewpoints, in the method for producing the pizza crust of the present invention described above, the temperature of the superheated steam is preferably 120 to 300 ° C, more preferably 140 to 260 ° C, and the temperature is 140 to More preferably, it is 220 degreeC.

  As described above, the texture of the pizza crust produced by the pizza crust production method of the present invention is improved by treating the pizza dough with superheated steam, that is, the effect of obtaining a crispy texture and superheated steam. However, according to studies by the inventors, as described above, not only the temperature of the superheated steam but also the processing time at each temperature improves the texture of the pizza crust. It is related to the effect of obtaining a crispy texture.

  According to the inventors' experiments, the effect of improving the texture of the pizza crust and obtaining a crispy texture is exhibited better, and at the same time, with simple control of the production equipment, continuous When performing industrial production, it is desirable that the temperature of the superheated steam is 140 to 260 ° C., and the time for processing the pizza dough using the superheated steam is 3 to 15 seconds. From these viewpoints, it is more preferable that the temperature of the superheated steam is 140 to 260 ° C., the time for processing the pizza dough using the superheated steam is 5 to 15 seconds, and the temperature of the superheated steam is 140 to 220 ° C. More preferably, the time for processing the pizza dough using superheated steam is 5 to 15 seconds.

  As described above, the pizza crust manufacturing method of the present invention enables continuous industrial production with simple control of manufacturing equipment, so that pizza crust can be industrially mass-produced. Is suitable.

  The pizza proposed by the present invention uses the pizza crust manufactured by the above-described method for manufacturing a pizza crust of the present invention. The frozen pizza proposed by the present invention uses the pizza crust produced by the pizza crust production method of the present invention described above.

  That is, the pizza proposed by the present invention is prepared by a conventionally known method using the pizza crust manufactured by the pizza crust manufacturing method of the present invention described above. For example, it is made by applying sauce to the above pizza crust, topping with cheese or various food ingredients, and cooking at each home, fast food, family restaurant, etc. using a toaster, microwave oven, microwave oven, etc. Is.

  The frozen pizza proposed by the present invention is prepared by a conventionally known method using the pizza crust manufactured by the pizza crust manufacturing method of the present invention described above. For example, the pizza crust can be prepared by applying a sauce, topping cheese or various food materials, rapidly freezing it, and storing it in a frozen state. The frozen pizza prepared in this way can be used as a pizza by cooking at home, fast food, family restaurant, etc. using a toaster, microwave oven, microwave oven, or the like.

In the pizza of the present invention described above, the breaking strength when cooked is 1000 to 1500 gf / cm ² , and in the frozen pizza of the present invention described above, the breaking strength when cooked is 1000 to 1500 gf / cm 2. ² is desirable.

  The inventors of the present invention obtain the rupture strength of the pizza of the present invention obtained by cooking using a microwave oven or the like, and the pizza obtained by cooking the frozen pizza of the present invention using a microwave oven or the like. When examined, there is a correlation between the magnitude of the breaking strength and the improvement of the crispy texture / pizza crust texture and the preferred superheated steam temperature and the time for processing the pizza dough using the superheated steam. Admitted.

That is, the pizza of the present invention obtained by cooking using a microwave oven or the like, or the pizza obtained by cooking the frozen pizza of the present invention using a microwave oven or the like is not coated with sauce. For the edge part, immediately after cooking, a rheometer (manufactured by Fudo Kogyo Co., Ltd.) (plunger is circular with a diameter of 3 mm) was used, the penetration speed was 60 mm / min, and the pizza crust edge toward the center When the breaking strength was measured by measuring a breaking stress test measuring 7.5 mm, superheated steam at a temperature of 140 ° C. to 260 ° C., which is preferable for obtaining a crispy texture as described above, was used. The breaking strength of the pizza using the pizza crust produced by treating the dough for 3 to 15 seconds was in the range of 1000 to 1500 gf / cm ² . On the other hand, the result that the numerical value of the breaking load was lower or higher than this range was obtained outside the above temperature range and processing time.

Therefore, there is a correlation between the breaking strength of the cooked pizza of the present invention, the pizza cooked of the frozen pizza of the present invention, and the crispy texture, and the breaking strength when cooked in an oven or the like is In the range of 1000-1500 gf / cm ² , it is preferable for providing a crispy texture.

  As described above, in the frozen pizza of the present invention using the pizza crust produced by the pizza crust production method of the present invention described above, the pizza crust production method of the present invention is suitable for industrial mass production of pizza crust. And is particularly suitable for industrial mass production.

  Hereinafter, although an example is given and explained about the present invention, the present invention is not limited by this.

(Pizza crust manufacturing method)
An example of the manufacturing method of the pizza crust of this invention is shown below.

100% by weight of flour, 4% by weight of yeast, 1% by weight of salt, 5% by weight of sugar, and 50% by weight of water were mixed with a vertical mixer (AM-30, manufactured by Aiko Seisakusho) at low speed for 2 minutes. To this was added 5% by weight of oil and fat, and the mixture was mixed at a medium speed with a vertical mixer (AM-30, manufactured by Aiko Seisakusho) in 8 minutes. The prepared dough was subjected to primary fermentation at a fermentation temperature of 25 ° C. for 30 minutes, and then rolled to a thickness of 4 mm and cut into a circular shape having a diameter of 6 inches.

  The formed pizza dough is subjected to secondary fermentation at a fermentation temperature of 35 ° C., a relative humidity of 85% and a time of 15 minutes, and then the pizza dough is heated to superheated steam at temperatures of 140 ° C., 180 ° C., 220 ° C., 260 ° C., and 300 ° C. The pizza dough treated with superheated steam for a total of 60 sheets was prepared for each of the above six pizza doughs exposed to time 1, 3, 5, 10, 15, 20 seconds and treated with superheated steam. Thereafter, each pizza dough was baked in an oven at an upper heating temperature of 250 ° C. and a lower heating temperature of 250 ° C. for 4 minutes to produce 30 pizza crusts.

(Preparation of frozen pizza)
Using the 30 pizza crusts produced in Example 1, the frozen pizza of the present invention was prepared as follows.

  15 g of pizza sauce was applied to each pizza crust. At this time, a portion having a width of 15 mm and an uncoated source was provided at the peripheral portion. This was topped with 35 g of natural cheese. At this time, natural cheese was not topped on the periphery. This was quickly frozen at a temperature of −35 ° C. and then stored at a temperature of −18 ° C. for 3 days to obtain 60 frozen pizzas of the present invention.

(Comparative Example 1)
Six pizza crusts having different treatment times with saturated steam were produced in the same manner as in Example 1 except that saturated steam at a temperature of 100 ° C. was used instead of superheated steam.

  Using these 12 pizza crusts, 12 frozen pizzas were produced in the same manner as in Example 2.

(Comparative Example 2)
A pizza crust was produced in the same manner as in Example 1 except that the pizza dough was not treated with superheated steam, and a frozen pizza was produced in the same manner as in Example 2 using this pizza crust.

(Sensory test 1)
For each of the 60 frozen pizzas of the present invention produced in Example 2, the 12 frozen pizzas produced in Comparative Example 1 and the frozen pizza produced in Comparative Example 2, the temperature was 220 ° C. and time 7 Cooked in minutes to make pizza.

  After cooking in this way, a pizza sensory test (texture evaluation) was performed. Each pizza was divided into 8 cores and 8 expert panelists ate.

  As will be described later, the texture evaluation method was carried out in five stages using the pizza of Comparative Example 2 as a control, and expressed by the average score.

  5: Compared to the pizza of Comparative Example 2, it is crispy.

  4: Compared with the pizza of Comparative Example 2, it is slightly crispy.

3: No change compared to the pizza of Comparative Example 2 2: Slightly crispy compared to the pizza of Comparative Example 2.

  1: Compared to the pizza of Comparative Example 2, it is not crispy.

  The evaluation results of sensory test 1 are shown in Table 1. The pizza using the pizza crust produced by treating the pizza dough for 3 seconds to 15 seconds using superheated steam at a temperature of 140 ° C. to 260 ° C. exhibited a crispy texture and was highly evaluated as being delicious.

  On the other hand, when the processing temperature was as low as 100 ° C. or when the processing time was as short as 1 second, the evaluation was not so high. In these cases, the effect of water vapor was not sufficient, so it is considered that the effect was not so high.

Also, the evaluation was not so high when the processing temperature was as high as 300 ° C. or when the processing time was as long as 20 seconds. In these cases, it is considered that superheated steam acts excessively and the skin of the pizza crust has become too hard.

(Break strength test)
The 60 frozen pizzas of the present invention produced in Example 2 were each cooked in a microwave oven at a temperature of 220 ° C. for 7 minutes to produce the pizzas of the present invention.

  About this pizza, the breaking strength was measured with the following method.

About the edge part which has not applied the sauce of the heat-cooked pizza, the penetration test of five places was done immediately after the heat cooking. A rheometer (manufactured by Fudo Kogyo Co., Ltd.) was used. The plunger was a circle with a diameter of 3 mm, the penetration speed was 60 mm / min, and a 7.5 mm point was measured from the edge of the pizza crust toward the center. The average value of the first peak of the breaking stress was defined as the breaking stress. The measurement results are shown in Table 2.

Using the pizza crust produced by treating the pizza dough for 3 seconds to 15 seconds using superheated steam at a temperature of 140 ° C. to 260 ° C., which exhibited a crispy texture in the sensory test 1 and obtained an evaluation of being delicious. The breaking strength of the pizza was in the range of 1000-1500 gf / cm ² .

  On the other hand, when the treatment temperature was as low as 100 ° C., and the treatment time was as short as 1 second, the numerical value of the breaking load was low.

  In addition, when the treatment temperature was as high as 300 ° C. and the treatment time was as long as 20 seconds, which was not very high in the sensory test 1, the value of the breaking strength was high.

Therefore, there is a correlation between the rupture strength of the pizza of the present invention and the pizza cooked with frozen pizza and the crispy texture, and the rupture strength when cooked in an oven or the like is the sensory test 1 described above. The rupture strength of a pizza using a pizza crust produced by treating pizza dough for 3 seconds to 15 seconds with superheated steam at a temperature of 140 ° C. to 260 ° C. It was thought that what is in the range of 1000-1500 gf / cm < ² > which is is more preferable when exhibiting a crispy texture.

(Pizza crust manufacturing method)
Another manufacturing method of the pizza crust is shown below.

100% by weight of wheat flour, 3% by weight of yeast, 1% by weight of salt, 2.5% by weight of sugar, 1% by weight of baking powder and 48% by weight of water are rotated at low speed by a vertical mixer (AM-30, manufactured by Aiko Seisakusho) Mix for 2 minutes. To this was added 7.5% by weight of fats and oils, and the mixture was mixed with a vertical mixer (AM-30, manufactured by Aiko Seisakusho Co., Ltd.) at medium speed and for 8 minutes.

  The prepared dough was subjected to primary fermentation at a fermentation temperature of 25 ° C. for 30 minutes, and then rolled to a thickness of 4 mm and cut into a circular shape having a diameter of 6 inches.

  The formed pizza dough was subjected to secondary fermentation at a fermentation temperature of 35 ° C. and a relative humidity of 85% for 5 minutes, and then the pizza dough was subjected to superheated steam at a temperature of 180 ° C. and 300 ° C. for a time of 1, 5, 15, 20 A total of 8 pieces of pizza dough treated with superheated steam were prepared by exposing to a second and four kinds of pizza dough treated with superheated steam for each temperature. Thereafter, each pizza dough was baked in an oven at an upper heating temperature of 250 ° C. and a lower heating temperature of 250 ° C. for 4.5 minutes to produce eight pizza crusts.

(Preparation of frozen pizza)
Using the eight pizza crusts produced in Example 3 above, the frozen pizza of the present invention was prepared as follows.

  12 g of pizza sauce was applied to each pizza crust. At this time, a portion having a width of 15 mm and an uncoated source was provided at the peripheral portion. This was topped with 30 g of natural cheese. At this time, natural cheese was not topped on the periphery. This was quickly frozen at a temperature of -35 ° C and then stored at a temperature of -18 ° C for 3 days to obtain 8 frozen pizzas of the present invention.

(Comparative Example 3)
In Example 3, four pizza crusts having different treatment times with saturated steam were produced in the same manner except that saturated steam at a temperature of 100 ° C. was used instead of superheated steam.

  Using these four pizza crusts, four frozen pizzas were produced in the same manner as in Example 4.

(Comparative Example 4)
A pizza crust was produced in the same manner as in Example 3 except that the pizza dough was not treated with superheated steam, and a frozen pizza was produced in the same manner as in Example 4 using this pizza crust.

(Sensory test 2)
For each of the eight frozen pizzas of the present invention produced in Example 4, the four frozen pizzas produced in Comparative Example 3, and the frozen pizza produced in Comparative Example 4, the temperature was 250 ° C. and time 4 Cooked in minutes to make pizza.

  After cooking in this way, a pizza sensory test (texture evaluation) was performed. Each pizza was divided into 8 cores and 8 expert panelists ate. The texture evaluation method was carried out in five stages using the pizza of Comparative Example 4 as a control, as shown in Sensory Test 1, and represented by the average score.

The evaluation results of sensory test 2 are shown in Table 3. The pizza using the pizza crust manufactured by processing the pizza dough for 5 seconds to 15 seconds using superheated steam at a temperature of 180 ° C. exhibited a crispy texture and was evaluated as delicious.

  INDUSTRIAL APPLICABILITY The present invention is suitable for mass production of a pizza crust having a crispy texture with improved texture, simply and industrially. And this invention can provide the pizza which shows a crispy texture using the pizza crust which was manufactured in this way and the texture was improved, ie, has a crispy texture.

  In particular, the present invention is suitable for mass production of pizza crusts simply and industrially, and therefore, when cooked by using the pizza crust manufactured using the manufacturing method of the present invention, it is crispy. The present invention is suitable for industrially mass-producing frozen pizzas having a texture.

Claims (5)

Before the step of firing the pizza dough in pizza crust manufacturing process on the surface of the pizza dough blowing superheated steam at a temperature of one hundred and forty to two hundred and sixty ° C., or, subjecting the pizza dough to superheated steam at a temperature of one hundred and forty to two hundred and sixty ° C. A method for producing a pizza crust, characterized in that the processing of the pizza dough using superheated steam is performed in 3 to 15 seconds. The pizza which uses the pizza crust manufactured with the manufacturing method of Claim 1 . The pizza according to claim ² , wherein the breaking strength when cooked is 1000 to 1500 gf / cm2 . The frozen pizza which uses the pizza crust manufactured with the manufacturing method of Claim 1 . Frozen pizza according to claim 4, wherein the breaking strength at the time of cooking is 1000~1500gf / cm ^2.