JP6997485B1 - How to make whole grain pizza - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a whole grain pizza manufacturing method, a whole grain pizza, and a whole grain pizza crust aimed at shortening the serving time in a store. SOLUTION: The method for producing whole grain pizza includes a primary fermentation step of primary fermenting a dough using whole grain flour as a flour raw material, and a stretching step of stretching and arranging the primary fermented dough in a plate shape on the bottom surface of a container. It is characterized by including a secondary fermentation step in which the dough stretched on the bottom surface of the container is secondarily fermented while being placed in the container, and a molding step in which the dough that has been secondarily fermented is taken out from the container and molded. do. [Selection diagram] Fig. 3

Description

The present invention relates to a method for producing whole grain pizza using whole grain flour, whole grain pizza, and whole grain pizza crust.

Conventionally, as the flour raw material for pizza (grain flour used as the main raw material), refined wheat flour (hereinafter referred to as "wheat flour") obtained by grinding the embryonic milk portion excluding the wheat epidermis and germ has been used, and wheat grains. Whole wheat flour (hereinafter referred to as “whole wheat flour”) may be used in addition to wheat flour (see, for example, Patent Document 1).

Japanese Patent Publication No. 2007-514443

However, since whole grain flour contains a large amount of wheat epidermis and germ, that is, a hard shell part, the dough does not stretch well and is difficult to mold when making pizza using whole grain flour. Therefore, it takes time to mold the dough, and there is a problem that the serving time is delayed especially when a pizza using whole grain flour is to be served at a store.

Therefore, the present invention has been made in view of the above problems, and an object of the present invention is to provide a method for producing whole grain pizza, a whole grain pizza, and a whole grain pizza crust, which are aimed at shortening the serving time at a store. The whole grain pizza is a pizza made using only whole grain flour without using refined wheat flour as a raw material for flour.

In order to solve the above problems, the present invention
A primary fermentation process that primary ferments dough using whole grain flour as a flour raw material,
A stretching process in which the primary fermented dough is stretched and placed on the bottom of the container in a plate shape.
A secondary fermentation step in which the dough stretched on the bottom of the container is secondarily fermented while still in the container.
It includes a molding step of taking out the dough that has been secondarily fermented from the container and molding the dough.
In the first baking step, in which the dough molded in the molding step is placed on a metal tray and baked.
Provided is a method for producing whole grain pizza, which comprises a second baking step of removing the dough from the metal tray and baking the dough after the first baking step .

According to the present invention, it is possible to provide a method for producing whole grain pizza, a whole grain pizza, and a whole grain pizza crust, which are aimed at shortening the serving time in a store.

FIG. 1 is a diagram showing a state of the first step of the method for producing a whole grain pizza according to an embodiment of the present invention, specifically, a diagram showing a dough in a bowl. FIG. 2 is a diagram showing a state of the fourth step of the method for producing a whole grain pizza according to an embodiment of the present invention, specifically, a diagram showing a state in which a dough is divided into small pieces and made into round balls. FIG. 3 is a diagram showing a state of the fifth step of the method for producing a whole grain pizza according to an embodiment of the present invention, specifically, a diagram showing a state in which a round ball dough is stretched and arranged on the bottom surface of a tapper. FIG. 4 is a diagram showing a state of the eighth step of the method for producing a whole grain pizza according to an embodiment of the present invention, specifically, a diagram showing a state in which the dough after the secondary fermentation is arranged on a metal tray. FIG. 5 is a diagram showing a state of the tenth step of the method for producing a whole grain pizza according to an embodiment of the present invention, and more specifically, a diagram showing a state of a completed whole grain pizza.

The method for producing whole grain pizza, the whole grain pizza, and the whole grain pizza crust according to the embodiment of the present invention will be described in detail with reference to the accompanying drawings.
The method for producing whole grain pizza according to the present embodiment is a method for producing pizza using whole grain flour as a raw material for flour. Here, the whole grain flour is obtained by grinding whole wheat grains as described above, that is, the wheat epidermis, germ, and endosperm are all ground.

The whole grain pizza according to the present embodiment is produced by the production method described below, specifically, the dough making by the first to sixth steps and the baking of the dough by the seventh to tenth steps. The size of the dough for the whole grain pizza shown in each step is an example shown assuming that the whole grain pizza is manufactured and provided at a store.

First step: Prepare whole grain flour as a flour raw material, sugar and salt, water, and natural yeast as auxiliary raw materials, put them in a bowl and mix them with a kneader (kneader), and hand until the dough is organized as shown in Fig. 1. Mix with. Specifically, it is preferable that the weight ratio is powder raw material: salt: sugar: natural yeast: water = 58: 1: 3: 1.5: 36.5. Further, it is preferable to use ultrafine whole grain flour having a particle size of less than 0.1 mm because the whole grain flour becomes inconspicuous when the dough is baked and the appearance of the dough can be improved.

As the auxiliary raw material, the ingredients contained in general pizza can be used as long as the effects of the present invention are not impaired. For example, fats and oils (shortening, butter, etc.), salt, emulsifiers, sugars, dough conditioners, dairy products and the like can be used as auxiliary raw materials.
In addition, by using natural yeast as described above, a whole grain pizza with a good aftertaste can be produced.

Second step: Transfer the dough to a kneading plate and knead to make a large dough ball.

Third step: The dough balls are first fermented. Specifically, the dough balls are left in a refrigerator at 5 ° C. for 24 to 30 hours, and then left at room temperature for 2 hours. While left unattended, cover the container containing the balls of dough with a cloth moistened with water and plastic wrap to prevent the dough from drying out.

Fourth step: The balls of the dough are divided to make a plurality of round balls (diameter about 5 cm) as shown in FIG.

Fifth step: Apply olive oil to the bottom of the tapper (sealed storage container), put a round ball in this tapper, and spread it thinly by hand so that it has an even thickness on the bottom of the tapper as shown in Fig. 3. .. Apply olive oil to the top of the plate-shaped dough and cover the tapper. The tapper is preferably made of plastic and consists of a box-shaped member having a rectangular bottom and a low top surface open, and a plate-shaped member (cover) capable of sealing the box-shaped member. Instead of a lid, a wrap film is used. May be used. Specifically, it is more preferable to use a tapper having a size of about 20 × 15 × 3 cm in height and a capacity of about 500 ml to stretch the round ball to about 18 × 14 × 0.5 cm in thickness. Doughs made from whole wheat flour are easier to dry than doughs made only from refined wheat flour, but by applying olive oil to the tapper and dough in this process, the dough can be effectively prevented from drying out.

In particular, in this step, first put a round ball in a tapper coated with olive oil on the bottom, and then manually stretch the round ball in the tapper to the extent that the lid of the tapper can be formed. Then, it is preferable to cover the tapper and leave the plate-shaped dough at room temperature for about 2 hours to ferment (referred to as intermediate fermentation), then open the lid and spread the dough thinner by hand on the bottom surface of the tapper. .. By performing the work of gradually stretching the dough while intermediately fermenting it in this step, it is possible to effectively stretch the dough to the bottom surface of the tapper while softening the dough. Then, it is possible to make a dough that swells as a pizza while retaining the taste of whole grain flour without increasing the water content. In addition, in order to further enhance these effects, the work of stretching the dough to the bottom surface of the tapper may be further performed in the middle of the intermediate fermentation.

6th step: The dough stretched on the bottom of the tapper in the 5th step is secondarily fermented while being put in the tapper. Specifically, the tapper is left in a refrigerator at 5 ° C. for 24 hours or more. By fermenting the dough while it is still in the tapper, it is possible to prevent the dough from drying out.

By putting a plurality of round balls produced in the fourth step into tappers having the same shape that can be loaded in the fifth step, the plurality of tappers can be stored in the refrigerator without being bulky in this step.

Seventh step: The dough is taken out from the tapper and stretched and molded using a floured kneading plate and a stick. Specifically, it is preferable to stretch it to a length of about 26 × width of 19 × thickness of about 0.3 cm. It is preferable to use wheat flour or whole grain flour for flouring.

Eighth step: As shown in FIG. 4, the dough is transferred to a metal tray (tray-shaped container) such as aluminum or stainless steel, and ingredients (for example, tomato sauce, cheese, onions, tomatoes, etc.) are placed on the dough. The tray preferably has a rectangular bottom surface, a low height, and a box-shaped member having an open top surface. Specifically, a size having a length of about 30 × width of 22.5 × depth of about 3 cm is preferable. In addition, the ingredients used for general pizza can be freely used as the ingredients.

9th step: Put the dough with the ingredients on the tray in the pizza kiln with a parlor and bake for about 1 minute. By baking the dough in a short time using a high-temperature pizza kiln, the dough can be baked without removing the moisture in the dough. In this embodiment, a gas-fueled stone kiln is used as the pizza kiln.

In order to heat the inside of the dough using only whole grain flour as the powder raw material as much as possible, it is preferable to bake the dough at a low internal temperature of the pizza kiln while keeping the temperature of the baking floor of the pizza kiln as high as possible. Specifically, it is preferable that the internal temperature of the pizza kiln is 350 to 450 ° C. and the temperature of the baking floor is 450 to 550 ° C. By satisfying this condition, the inside of the dough can be effectively cooked in a short time, which can contribute to shortening the serving time in the store. In particular, it is most preferable that the internal temperature of the pizza kiln is 400 ° C and the temperature of the baking floor is 500 ° C.

By putting the dough on the tray and baking it in the pizza kiln, you can spread the ingredients to every corner of the dough, preventing the ingredients from spilling from the dough and the tomato sauce from dripping on the back of the dough. be able to. In addition, it is possible to prevent the dough from sticking to the baking floor, and it is possible to prevent the dough from being burnt or having holes in the dough. As a result, the grilled floor can be kept clean. Further, when the dough is rotated in the pizza kiln using a parlor to prevent uneven baking, the dough can be easily rotated together with the tray regardless of the shape of the dough.

Step 10: Remove the dough from the pizza oven, remove the tray, put only the dough into the pizza oven again, place the dough directly on the baking floor and bake for a few seconds. As a result, the bottom surface of the dough is baked to complete the whole grain pizza as shown in FIG.

By the above-mentioned steps 1 to 10, the whole grain flour has abundant nutrients such as dietary fiber, iron, magnesium, zinc, and vitamin B1, the whole grain flour has a fragrant rich flavor, and the outside of the dough is crispy and the inside is chewy. It is possible to produce whole grain pizza with a good texture that is chewy while being dusty. In addition, the whole grain pizza according to the present embodiment can realize intestinal regulation effects such as health promotion by the above-mentioned abundant nutrients and constipation prevention by abundant dietary fiber.

In particular, when whole grain pizza is made by a general pizza manufacturing method, the water content of the dough needs to be about 80%, but according to the manufacturing method of the present embodiment, the water content of the dough can be set to about 60%. .. Therefore, it is possible to realize a whole grain pizza with a large amount of flour and a deeper taste of the flavor of whole grain flour.

Here, in whole grain pizza, since the whole grain contains the epidermis and germ of wheat, that is, the hard shell part, the dough does not stretch well and is difficult to mold. For this reason, when trying to serve whole grain pizza at a store, prepare a large number of round balls of dough that is secondarily fermented like normal pizza using wheat flour, and after receiving an order from the customer, make the round balls. In the procedure of stretching and molding with a pizza stick or the like and then firing, it takes time to stretch the round balls, so that the serving time is significantly delayed.

Therefore, in the present embodiment, as described above, a round ball is thinly stretched into a plate shape by hand so as to have a certain thickness on the bottom surface of the tapper, covered with a lid (fifth step), and placed in a refrigerator for secondary fermentation. (6th step). Then, the dough can be stored in the refrigerator as it is, and the dough can be taken out from the refrigerator and molded (seventh step) and baked according to the customer's order. That is, since the dough is in a pre-stretched state at the time of molding, it can be easily stretched thinly with a stick and molded. Therefore, the molding work time can be shortened and the provision time can be significantly shortened. It is also possible to effectively prevent the dough from drying by putting the dough in a tapper, fermenting it secondarily, and storing it in a refrigerator.

The shape of the whole grain pizza according to the present embodiment is not limited to a quadrangle, but may be a circle, a triangle, an ellipse, a polygon, or the like. For example, when producing a circular whole grain pizza, it is preferable to use a tapper having a circular bottom and a shallow bottom in the fifth step and a tray having a circular bottom in the eighth step. That is, it is preferable that the bottom surface of the tapper and the bottom surface of the tray have the same shape.

Further, although the pizza kiln is used in the 9th and 10th steps in the present embodiment, the dough may be baked using a cooking utensil such as an oven or a grill. In this case, it is preferable to appropriately change the baking time of the dough according to the cooking utensil used. In particular, it is preferable to bake the dough using the gas grills of the upper and lower burners.

By the manufacturing method described above, a so-called 100% whole grain pizza using only whole grain flour as a flour raw material is manufactured, but the present invention is not limited to this, and a whole grain pizza using a mixture of whole grain flour and refined wheat flour as a flour raw material is manufactured. It is also possible to achieve the same effect as in the case of producing 100% whole grain pizza. When manufacturing whole grain pizza using whole grain flour and refined wheat flour as flour raw materials, the ratio of whole grain flour in the flour raw material should be 80% or more in order to obtain abundant nutrition, fragrant flavor and crunchy texture by whole grain flour. Is preferable. For example, the ratio of whole grain flour: wheat flour = 8: 2 or whole grain flour: wheat flour = 9: 1 is preferable.

Further, a pizza crust (whole grain pizza crust) may be made using the dough made in the first to seventh steps. Here, the pizza crust means a baked body of dough, and includes a refrigerated pizza crust in which the dough is refrigerated after baking and a frozen pizza crust in which the dough is frozen after baking. The dough made in the first to seventh steps can be baked in the eighth to tenth steps without serving ingredients to make a pizza crust.

As described above, according to the present embodiment, a method for producing whole grain pizza, a whole grain pizza, and a whole grain pizza crust with abundant nutrition, fragrant flavor, and crunchy texture are realized while shortening the serving time at the store. be able to.

Claims (9)

A primary fermentation process that primary ferments dough using whole grain flour as a flour raw material,
A stretching process in which the primary fermented dough is stretched and placed on the bottom of the container in a plate shape.
A secondary fermentation step in which the dough stretched on the bottom of the container is secondarily fermented while still in the container.
It includes a molding step of taking out the dough that has been secondarily fermented from the container and molding the dough.
In the first baking step, in which the dough molded in the molding step is placed on a metal tray and baked.
A method for producing whole grain pizza, which comprises a second baking step of removing the dough from the metal tray and baking the dough after the first baking step . The dough placed on the metal tray in the first baking step is placed in a pizza kiln and baked.
The method for producing a whole grain pizza according to claim 1 , wherein the internal temperature of the pizza kiln is 350 to 450 ° C., and the temperature of the baking floor of the pizza kiln is 450 to 550 ° C. The stretching step is
The first stretching step of stretching the primary fermented dough to the bottom of the container,
An intermediate fermentation step in which the dough stretched in the first stretching step is fermented while still in the container,
The method for producing whole grain pizza according to claim 1 or 2, further comprising a second stretching step of stretching the dough fermented in the intermediate fermentation step to the bottom surface of the container. The method for producing whole grain pizza according to any one of claims 1 to 3 , wherein the ratio of whole grain flour in the flour raw material of the dough is 80% or more. The method for producing whole grain pizza according to any one of claims 1 to 3 , wherein the dough uses only whole grain flour as a flour raw material. The stretching step is
The process of applying olive oil to the bottom of the container,
The method for producing whole grain pizza according to any one of claims 1 to 5 , further comprising a step of applying olive oil to the dough stretched into a plate shape on the bottom surface of the container. The method for producing a whole grain pizza according to any one of claims 1 to 6 , wherein the whole grain flour is an ultrafine whole grain flour. The method for producing whole grain pizza according to any one of claims 1 to 7 , wherein the bottom surface of the container and the bottom surface of the metal tray have the same shape. The method for producing whole grain pizza according to any one of claims 1 to 8 , wherein the container is covered with a lid and the dough is secondarily fermented in the secondary fermentation step.

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