JP7017827B1 - How to prepare a new pizza dough - Google Patents
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- 235000013550 pizza Nutrition 0.000 title claims abstract description 183
- 238000000034 method Methods 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 6
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- 235000021307 Triticum Nutrition 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 abstract description 5
- 238000010586 diagram Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 8
- 235000013351 cheese Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000009434 installation Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 235000012396 frozen pizza Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 235000021116 parmesan Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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Abstract
【課題】網目から生地が垂れることがない又は低減できるため保存性に優れ、焼成工程を経てピザを網から外す際にも、失敗が少なく、短期間でピザを提供でき、歩留まりがよい（生産性が高い）ピザ生地の製造方法を提供すること。【解決手段】本発明のピザ生地の調製方法は、所定の、生ピザ生地調製工程と、一次発酵工程と、熱処理工程と二次発酵工程とを順次実施することを特徴とする。また、熱処理工程においては、温度３５０～５００℃の温度条件下で３～３０秒乾燥させることが好ましい。【選択図】図１PROBLEM TO BE SOLVED: To provide pizza in a short period of time with few failures even when the pizza is removed from the net through a baking step because the dough does not drip from the mesh or can be reduced, and the yield is good (production). Providing a method for making pizza dough. SOLUTION: The method for preparing pizza dough of the present invention is characterized in that a predetermined raw pizza dough preparation step, a primary fermentation step, a heat treatment step and a secondary fermentation step are sequentially carried out. Further, in the heat treatment step, it is preferable to dry for 3 to 30 seconds under a temperature condition of 350 to 500 ° C. [Selection diagram] Fig. 1
Description
本発明は、ピザ生地の調製方法に関する。より具体的には、ピザ焼き網にピザ生地を載置している状態であっても、ピザ焼き網の網目から生地が垂れることがない又は生地が垂れることを低減できるため保存性に優れ、焼成工程を経てピザを網から外す際にも、失敗が少なく、短期間でピザを提供できる、歩留まりがよい（生産性が高い）ピザ生地を提供できるピザ生地の調製方法に関する。 The present invention relates to a method for preparing pizza dough. More specifically, even when the pizza dough is placed on the pizza grill, the dough does not drip from the mesh of the pizza grill or the dough can be reduced from dripping, so that the pizza dough is excellent in storage stability. The present invention relates to a method for preparing pizza dough that can provide pizza dough with a high yield (high productivity) and can provide pizza in a short period of time with few failures even when the pizza is removed from the net through the baking step.
ピザは、一般的には、以下のように調理される。
まず、小麦粉、食塩、水およびイーストを混錬してなる生ピザ生地をピザ生地玉に分割し発酵させる。発酵後、麺棒や専用機械（ピザストレッチャー）を使用して扁平な円盤状に成形する。次いで、成形された円盤状のピザ生地にトマトを主原料としたピザソースを塗布し、その上に、具材（肉製品、キノコ類や魚介類）やチーズ類（モッツアレラチーズ、パルメザンチーズ等）を載置し、必要に応じてオリーブオイルなどを加えた後、オーブンで焼成することで、完成する。
Pizza is generally cooked as follows:
First, raw pizza dough made by kneading flour, salt, water and yeast is divided into pizza dough balls and fermented. After fermentation, it is molded into a flat disk shape using a rolling pin or a special machine (pizza stretcher). Next, apply pizza sauce made from tomatoes to the molded disc-shaped pizza dough, and add ingredients (meat products, mushrooms and seafood) and cheeses (mozzarella cheese, parmesan cheese, etc.) on top of it. It is completed by placing it on the table, adding olive oil if necessary, and then baking it in an oven.
また、ピザ店では、予め分割しておいたピザ生地玉を保管していることが多い。顧客から注文を受けた際、このピザ生地玉を円盤状に成形する工程を経て、ピザソースを塗布し、具材を乗せて、焼成工程を実施する。このうち、ピザ生地玉を円盤状に成形する工程が最も時間を要し、いわばボトルネック工程となっている。そのため、注文から商品（ピザ）の引き渡しまで、数十分程度要することが多い。特に、短期間に注文が多数あると、ピザ生地玉を円盤状に成形する工程で作業が停滞するため、引き渡し時間は長くなる傾向にある。 In addition, pizza stores often store pre-divided pizza dough balls. When an order is received from a customer, the pizza dough ball is formed into a disk shape, the pizza sauce is applied, the ingredients are placed on the pizza dough, and the baking process is carried out. Of these, the process of forming the pizza dough ball into a disk shape takes the longest time, and is a so-called bottleneck process. Therefore, it often takes several tens of minutes from ordering to delivery of the product (pizza). In particular, if there are many orders in a short period of time, the work of forming the pizza dough ball into a disk shape is stagnant, and the delivery time tends to be long.
顧客からの注文から商品引き渡しまでの時間短縮のため、冷凍ピザ生地を使用することも提案されている。たとえば、特許文献１では、ピザ生地にペクチンを添加することで、冷凍耐性を向上させたピザ生地が提案されている。 It is also proposed to use frozen pizza dough to reduce the time from customer order to delivery. For example, Patent Document 1 proposes a pizza dough with improved freezing resistance by adding pectin to the pizza dough.
しかしながら、冷凍ピザ生地の使用は、提供時間を短縮することができるものの、一般に冷凍ピザ生地を使用した場合、生ピザ生地を使用した場合に比べて風味が落ちる。すなわち、顧客満足度の観点からは望ましいものではない。 However, although the use of frozen pizza dough can shorten the serving time, in general, when frozen pizza dough is used, the flavor is lower than when raw pizza dough is used. That is, it is not desirable from the viewpoint of customer satisfaction.
また、顧客からの注文を見込んで、予め円盤状に成形したピザ生地をピザ焼き網に載置しておく方法もある。しかし、この方法も、そもそも、顧客からの注文を正確に予想することは困難であり、ロスが多い。また、円盤状に成形したピザ生地をピザ焼き網に載置しておくと、一定時間（１５分程度）は使用可能であるが、それ以上の時間が経過すると、網目からピザ生地が下へ（鉛直方向へ）垂れてしまう。 In addition, there is also a method of placing a pizza dough molded in a disk shape in advance on a pizza grid in anticipation of an order from a customer. However, even with this method, it is difficult to accurately predict orders from customers in the first place, and there is a lot of loss. Also, if the pizza dough molded into a disk shape is placed on the pizza grill, it can be used for a certain period of time (about 15 minutes), but after that time, the pizza dough goes down from the mesh. It hangs down (in the vertical direction).
この状態で、このまま焼成工程を実施すると、網からピザをはがす際に、網目に焼成されたピザ生地が引っ掛かり、ピザに傷が生じてしまう。すなわち、この方法では、商品として顧客に提供できる品質を維持できない上に、ロスが多く、コスト高につながる。 If the baking step is carried out in this state as it is, when the pizza is peeled off from the net, the baked pizza dough is caught in the mesh and the pizza is damaged. That is, this method cannot maintain the quality that can be provided to the customer as a product, and also causes a lot of loss and leads to high cost.
本発明者は、上述のような従来のピザ生地の課題を解決すべく、ピザ生地の処理方法を鋭意検討した。その結果、２つの発酵工程（一次発酵工程および二次発酵工程）とその間に所定の熱処理工程を実施することで上記課題を解決できることを見出した。
すなわち、本発明は、
（１）ピザ焼き網にピザ生地を載置していた状態であっても、網目から生地が垂れることがない又は低減できるため保存性に優れ、
（２）顧客から注文を受けた際に、トッピング工程を経て、即座に焼成工程を実施できるため、提供時間を極めて短くすることができ、
（２）焼成工程の後、ピザを網から外す際にも、失敗が少なく、歩留まりが良い（生産性が高い）ピザ生地を提供することを目的とする。
The present inventor has diligently studied a method for treating pizza dough in order to solve the above-mentioned problems of conventional pizza dough. As a result, it was found that the above-mentioned problems can be solved by carrying out two fermentation steps (primary fermentation step and secondary fermentation step) and a predetermined heat treatment step between them.
That is, the present invention
(1) Even when the pizza dough is placed on the pizza grill, the dough does not drip from the mesh or can be reduced, so it has excellent storage stability.
(2) When an order is received from a customer, the firing process can be performed immediately through the topping process, so the provision time can be extremely shortened.
(2) It is an object of the present invention to provide pizza dough with few failures and good yield (high productivity) even when the pizza is removed from the net after the baking step.
本発明に係るピザ生地の調製方法は、小麦、水、食塩およびイーストを混錬して生ピザ生地を調製する生ピザ生地調製工程（Ｓ１）と、
当該生ピザ生地を分割してピザ生地玉を作り、当該ピザ生地玉を平面に載置し、当該平面に接していないピザ生地表面を乾燥させて乾燥面を形成させながら発酵させて、一次発酵ピザ生地玉を調製する一次発酵工程（２）と、
当該一次発酵ピザ生地玉を円盤状に延ばして、２つの扁平面のうち、一方が乾燥面となるように円盤状一次発酵ピザ生地を成形し、前記乾燥面が接するようにピザ焼き網に載置し、オーブンで乾燥させる熱処理工程（Ｓ３）と、
ピザ焼き網に載置された状態で、乾燥させた円盤状一次発酵ピザ生地を発酵させてピザ生地を調製する二次発酵工程（Ｓ４）と、
を順次実施することを特徴とする。
The method for preparing pizza dough according to the present invention includes a raw pizza dough preparation step (S1) for preparing raw pizza dough by kneading wheat, water, salt and yeast.
The raw pizza dough is divided to make a pizza dough ball, the pizza dough ball is placed on a flat surface, and the surface of the pizza dough that is not in contact with the flat surface is dried and fermented while forming a dry surface for primary fermentation. Primary fermentation step (2) to prepare pizza dough balls,
The primary fermented pizza dough ball is rolled into a disk shape, a disk-shaped primary fermented pizza dough is formed so that one of the two flat surfaces is a dry surface, and the dough is placed on a pizza oven so that the dry surface is in contact with the dough. The heat treatment step (S3) of placing and drying in an oven,
A secondary fermentation step (S4) to prepare pizza dough by fermenting dried disk-shaped primary fermented pizza dough while it is placed on a pizza grill.
It is characterized by carrying out sequentially.
また、本発明のピザ生地の調製方法においては、前記熱処理工程（３）において、温度３５０～５００℃の温度条件下で３～３０秒乾燥させることが好ましい。 Further, in the method for preparing pizza dough of the present invention, it is preferable to dry the pizza dough for 3 to 30 seconds under the temperature condition of 350 to 500 ° C. in the heat treatment step (3).
本発明に係るピザ生地の調製方法は、図１の付番Ｓ１～Ｓ４に示されるように、生ピザ生地調製工程、一次発酵工程、熱処理工程、二次発酵工程を必須工程としてこれらを順次実施することを特徴とする。なお、これらの工程の他にも必要に応じて任意の工程も実施することが可能である。 As a method for preparing pizza dough according to the present invention, as shown in Nos. S1 to S4 of FIG. 1, the raw pizza dough preparation step, the primary fermentation step, the heat treatment step, and the secondary fermentation step are sequentially carried out as essential steps. It is characterized by doing. In addition to these steps, any step can be carried out as needed.
図１の付番Ｓ１に示されるように、生ピザ生地調製工程は、小麦粉、水、食塩およびイーストなどを混錬して生ピザ生地を調製する工程である。ここで、手で混錬してもよいし、混錬機（ミキサー、ニーダー）などの機械・装置を用いて混錬してもよい。 As shown in the number S1 of FIG. 1, the raw pizza dough preparation step is a step of kneading flour, water, salt, yeast and the like to prepare the raw pizza dough. Here, kneading may be performed by hand, or kneading may be performed using a machine / device such as a kneader (mixer, kneader).
生ピザ生地は、通常、小麦粉、水、食塩（塩化ナトリウム）、イーストを成分とするが、必要に応じて、その他の添加剤などを加えてもよい。 Raw pizza dough usually contains wheat flour, water, salt (sodium chloride), and yeast, but other additives may be added if necessary.
小麦粉としては、強力粉、 準強力粉、中力粉、薄力粉を単独あるいは適宜混合して用いることができる。イーストとしは、通常、ピザ生地の製造に使用されるものであれば特に限定されるものではないが、たとえば、コンプレストイースト（圧搾生酵母）、アクティブドライイースト（活性乾燥酵母）、耐糖性酵母等が挙げられる。 As the wheat flour, strong flour, semi-strong flour, medium-strength flour, and weak flour can be used alone or in adequately mixed. The yeast is not particularly limited as long as it is usually used for producing pizza dough, but for example, compressed yeast (squeezed yeast), active dry yeast (active dry yeast), and sugar-tolerant yeast. And so on.
水分量も適宜調整することができるが、通常、生ピザ生地の重量を１００重量％とした場合、水分量は、４０～８５重量％である。なお、水は、低温であってもよいが、後述する一次発酵を促進する観点からは、ぬるま湯（４０度前後）を使用することが好ましい。 The water content can be adjusted as appropriate, but usually, when the weight of the raw pizza dough is 100% by weight, the water content is 40 to 85% by weight. The water may be at a low temperature, but from the viewpoint of promoting the primary fermentation described later, it is preferable to use lukewarm water (around 40 degrees Celsius).
図１の付番Ｓ２に示されるように、一次発酵工程では、生ピザ生地を分割してピザ生地玉を作り、当該ピザ生地玉を平面に載置し、当該平面に接していないピザ生地球面に乾燥させて乾燥面を形成させながら発酵させて、一次発酵ピザ生地玉を調製する。 As shown in No. S2 of FIG. 1, in the primary fermentation step, raw pizza dough is divided to make pizza dough balls, the pizza dough balls are placed on a flat surface, and the pizza dough spherical surface not in contact with the flat surface. To prepare a primary fermented pizza dough ball by drying it to form a dry surface and fermenting it.
ここで、ピザ生地玉は、図２（Ａ）に示されるように、平面に載置する。ここで、平面は、ピザ生地玉が安定的に載置できる平面であれば材質などは限定されない、たとえば、バット、平底ボウルなどが使用できる。 Here, the pizza dough ball is placed on a flat surface as shown in FIG. 2 (A). Here, the flat surface is not limited in material as long as it is a flat surface on which the pizza dough ball can be stably placed, and for example, a bat, a flat bottom bowl, or the like can be used.
図２（Ａ）は、平面に載置されたピザ生地玉が、ある程度発酵が進んだ状態を示す。平面に接触していない部分（Ｗ：平面設置面）は水分が維持されているが、それ以外の部分（すなわち、外気に触れている部分）は一定量の水分が蒸発し、乾燥面Ｄが形成されている。
また、一次発酵工程では、通常、常温または冷温下（例：０～１０度）で０．５～４時間発酵を実施する。このような条件であれば、適度に発酵を進行させることができるとともに、乾燥面も容易に形成できる。
FIG. 2A shows a state in which the pizza dough balls placed on a flat surface have been fermented to some extent. Moisture is maintained in the part that is not in contact with the flat surface (W: flat surface installation surface), but a certain amount of water evaporates in the other part (that is, the part that is in contact with the outside air), and the dry surface D becomes It is formed.
Further, in the primary fermentation step, fermentation is usually carried out at room temperature or cold temperature (eg, 0 to 10 degrees) for 0.5 to 4 hours. Under such conditions, fermentation can proceed appropriately and a dry surface can be easily formed.
図１の付番Ｓ３に示す熱処理工程は、一次発酵ピザ生地玉を円盤状に延ばして、２つの扁平面のうち、一方が乾燥面となるように円盤状一次発酵ピザ生地を成形し、前記乾燥面が接するようにピザ焼き網に載置し、オーブンで熱処理させる（乾燥させる）工程である。 In the heat treatment step shown in reference numeral S3 of FIG. 1, the primary fermented pizza dough balls are rolled into a disk shape, and the disk-shaped primary fermented pizza dough is formed so that one of the two flat surfaces is a dry surface. This is a process in which the pizza dough is placed on a pizza dough net so that the dry surface is in contact with the pizza dough and heat-treated (dried) in an oven.
ここで、一次発酵ピザ生地玉を麺棒又は機械（ピザストレッチャー）を用いで、２つの扁平な面がある円盤形状に成形するが、図２（Ｂ）および（Ｃ）に示されるように、円盤形状のうち、一方の扁平面が、乾燥面Ｄになり、他方の面が平面設置面Ｗ（水分量が維持されている面）になるように成形する。 Here, the primary fermented pizza dough ball is formed into a disk shape having two flat surfaces using a rolling pin or a machine (pizza stretcher), as shown in FIGS. 2 (B) and 2 (C). Of the disk shape, one flat surface is formed as a dry surface D, and the other surface is formed so as to be a flat surface installation surface W (a surface on which the amount of water is maintained).
さらに、成形した円盤状の一次発酵ピザ生地（円盤状一次発酵ピザ生地）を、図３（Ａ）の付番３０に示されるようなピザ焼き網に載置する。ここで、前記乾燥面Ｄがピザ焼き網に接するように載置する。すなわち、図３（Ｂ）～（Ｃ）に示されるように、表側（上側）に平面設置面Ａ（水分量が維持されている面）があり、ピザ焼き網には乾燥面Ｄが直接接触していることになる。 Further, the molded disc-shaped primary fermented pizza dough (disk-shaped primary fermented pizza dough) is placed on a pizza grill as shown in No. 30 of FIG. 3 (A). Here, the dry surface D is placed so as to be in contact with the pizza grid. That is, as shown in FIGS. 3 (B) to 3 (C), there is a flat surface installation surface A (a surface on which the water content is maintained) on the front side (upper side), and the dry surface D is in direct contact with the pizza grill. You will be doing.
熱処理工程において使用するオーブンは、ピザ焼きに使用されるオーブンであれば特に限定されるものではない。保存性を一層高めるためには、温度３５０～５００℃の温度条件下で３～３０秒熱処理（乾燥）させることが好ましく、温度４００～４８０℃の温度条件下で５～１５秒熱処理（乾燥）させることがより好ましく、温度４２０～４７０℃の温度条件下で７～１４秒熱処理（乾燥）させることがさらに好ましい。 The oven used in the heat treatment step is not particularly limited as long as it is an oven used for pizza baking. In order to further improve the storage stability, it is preferable to heat-treat (dry) for 3 to 30 seconds under a temperature condition of 350 to 500 ° C., and heat-treat (dry) for 5 to 15 seconds under a temperature condition of 400 to 480 ° C. It is more preferable to heat-treat (dry) for 7 to 14 seconds under a temperature condition of a temperature of 420 to 470 ° C.
図１の付番Ｓ４は、二次発酵工程を示す。本工程では、ピザ焼き網に載置された状態で（すなわち、前記乾燥面がピザ焼き網に接している状態で）、熱処理された円盤状一次発酵ピザ生地を発酵させてピザ生地を調製する工程である。
ここで、発酵条件は、適宜選択することができるが通常、常温または好ましくは冷温下（例：０～１０度）で０．５～４時間発酵を実施する。
Reference numeral S4 in FIG. 1 indicates a secondary fermentation step. In this step, the heat-treated disc-shaped primary fermented pizza dough is fermented to prepare the pizza dough while it is placed on the pizza grill (that is, the dry surface is in contact with the pizza grill). It is a process.
Here, the fermentation conditions can be appropriately selected, but usually, fermentation is carried out at room temperature or preferably at a cold temperature (eg, 0 to 10 degrees) for 0.5 to 4 hours.
本発明のピザ生地の調製方法により製造されたピザ生地は、ピザ焼き網にピザ生地を載置していた状態であっても、長期間（たとえば、数日間）、網目から生地が垂れることがない又は垂れを低減できるため保存性に優れている。この優れた保存性により、注文を受けた後、ピザソースの塗布・トッピング（具材やチーズをピザ生地に載置する作業）を経てすぐに焼成工程を実施することができる。すなわち、注文を受けてからピザ生地玉を円盤状に成形する工程を省略できるため、通常、数十分またはそれ以上の提供時間を要した従来技術に比べて、数分（たとえば３分以内）で提供することができる。
また、ピザ焼き網の網目から生地が垂れることがない又は生地の垂れを低減できるために、焼成工程後、ピザを網目から分離する際にも、網目にピザ生地の裏面（網目面側）が固着し、ピザの裏面を破損することがない。すなわち、材料からピザを効率よく（歩留まり良く）調理することができ生産性を高めることも可能となる。併せて、ロスが低減できるため、コスト性にも優れる。
The pizza dough produced by the method for preparing pizza dough of the present invention may cause the dough to drip from the mesh for a long period of time (for example, several days) even when the pizza dough is placed on the pizza grill. It has excellent storage stability because it can reduce the amount of dripping or dripping. Due to this excellent storage stability, the baking process can be carried out immediately after receiving an order, after applying the pizza sauce and topping (the work of placing ingredients and cheese on the pizza dough). That is, since the step of forming the pizza dough ball into a disk shape after receiving the order can be omitted, it takes several minutes (for example, within 3 minutes) as compared with the conventional technique which usually requires several tens of minutes or more of the serving time. Can be provided at.
In addition, since the dough does not drip from the mesh of the pizza grill or the dough can be reduced, the back surface (mesh side) of the pizza dough is formed in the mesh when the pizza is separated from the mesh after the baking step. It sticks and does not damage the back of the pizza. That is, it is possible to efficiently cook pizza from the ingredients (with good yield) and increase productivity. At the same time, since the loss can be reduced, the cost is excellent.
以下、実施例を用いて、本発明をより詳細に説明するが、本実施例は本発明の範囲を制限するものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present Examples do not limit the scope of the present invention.
［実施例１］
薄力粉５０重量部および強力粉５０重量部に、イースト２重量部、食塩２重量部、水（４０度）６０重量部を加え、ピザ生地用生地ミキサーを用いて５分間混錬して、生ピザ生地を得た。
[Example 1]
Add 2 parts by weight of yeast, 2 parts by weight of salt, and 60 parts by weight of water (40 degrees) to 50 parts by weight of soft flour and 50 parts by weight of strong flour, and knead for 5 minutes using a dough mixer for pizza dough to make raw pizza dough. Got
得られた生ピザ生地を２００ｇずつ分割して、ピザ生地玉を調製した。このピザ生地玉をステンレス製バットに載置し、冷蔵庫において冷温下（５度）で３０分一次発酵させて、一次発酵ピザ生地玉を調製した。ここで、ステンレス製バットに接触していない部分は、水分が蒸発し、水分量が比較的少ない面（乾燥面）が形成されていた。 The obtained raw pizza dough was divided into 200 g portions to prepare pizza dough balls. This pizza dough ball was placed on a stainless steel vat and first fermented in a refrigerator at a cold temperature (5 degrees) for 30 minutes to prepare a primary fermented pizza dough ball. Here, in the portion not in contact with the stainless steel bat, water evaporates, and a surface (dry surface) having a relatively small amount of water is formed.
次いで、ピザストレッチャーを用いて、一次発酵ピザ生地玉を円盤形状になるように伸ばして円盤状一次発酵ピザ生地を得た。ここで、円盤形状の扁平面のうち、片方の面が上記乾燥面に、他方の面がステンレス製バットに触れていた面となるように上記工程を実施した。 Next, using a pizza stretcher, the primary fermented pizza dough balls were stretched into a disk shape to obtain a disk-shaped primary fermented pizza dough. Here, the above steps were carried out so that one of the disk-shaped flat surfaces was in contact with the dry surface and the other surface was in contact with the stainless steel bat.
さらに、円盤状一次発酵ピザ生地を、乾燥面が接するようにピザ焼き網に載置した後、オーブンで熱処理（乾燥）させた。なお、熱処理（乾燥）条件は、４６０℃で８秒であった。 Further, the disk-shaped primary fermented pizza dough was placed on a pizza grill so that the dry surface was in contact with the pizza dough, and then heat-treated (dried) in an oven. The heat treatment (drying) condition was 460 ° C. for 8 seconds.
最後に、オーブンで乾燥させた後、ピザ焼き網に載置された状態のままで、熱処理された円盤状一次発酵ピザ生地を、冷蔵庫において冷温下（５度）で３０分一次発酵させて試験用ピザ生地１を得た。 Finally, after drying in the oven, the heat-treated disc-shaped primary fermented pizza dough is first fermented in a refrigerator at a cold temperature (5 degrees) for 30 minutes while still placed on the pizza grill. Obtained pizza dough 1 for use.
保存性試験
得られた試験用ピザ生地をピザ焼き網に載置された状態で、冷蔵庫に放置し、網目からピザ生地が垂れているか否か目視で観察し、以下の評価基準に基づいて評価した（保存性評価）。当該評価は、放置後５分、１５分、３０分、１時間、３時間、６時間、１２時間、２４時間、３６時間、４８時間の各時間で行った。なお、評価結果を表１に示す。
［評価基準］
〇：ピザ焼き網の網目から全くピザ生地が垂れていない。
△：ピザ焼き網の網目からピザ生地が数箇所で垂れている。
×：ピザ焼き網の網目からピザ生地が殆どの数箇所垂れている。
Preservation test The obtained test pizza dough is placed on a pizza grill, left in the refrigerator, visually observed to see if the pizza dough drips from the mesh, and evaluated based on the following evaluation criteria. (Evaluation of storage stability). The evaluation was performed at 5 minutes, 15 minutes, 30 minutes, 1 hour, 3 hours, 6 hours, 12 hours, 24 hours, 36 hours, and 48 hours after being left unattended. The evaluation results are shown in Table 1.
[Evaluation criteria]
〇: No pizza dough drips from the mesh of the pizza grid.
Δ: Pizza dough hangs down from the mesh of the pizza grid in several places.
×: Most of the pizza dough hangs down from the mesh of the pizza grid.
焼成試験
得られた試験用ピザ生地をピザ焼き網に載置された状態で、冷蔵庫に５分、１５分、３０分、１時間、３時間、６時間、１２時間、２４時間、３６時間、４８時間放置した。各放置時間を経過した試験用ピザ生地をピザ焼き網に載置された状態で、オーブンに供し、ピザ生地を焼成した。次いで、焼成済みのピザ生地をピザ焼き網から分離し、その際のピザ生地裏面を目視で観察し、以下の基準で評価した。なお、評価結果を表２に示す。
［評価基準］
〇：ピザ生地をピザ焼き網から容易に分離でき、かつピザ生地裏面に全く傷、クラック等の損傷が見当たらなかった。
×：ピザ生地をピザ焼き網から容易に分離できず、かつピザ生地裏面に傷、クラック等の損傷が見られた。
Baking test With the obtained test pizza dough placed on a pizza grill, put it in the refrigerator for 5 minutes, 15 minutes, 30 minutes, 1 hour, 3 hours, 6 hours, 12 hours, 24 hours, 36 hours. It was left for 48 hours. The test pizza dough that had passed each leaving time was placed on a pizza grill and placed in an oven to bake the pizza dough. Next, the baked pizza dough was separated from the pizza grill, and the back surface of the pizza dough at that time was visually observed and evaluated according to the following criteria. The evaluation results are shown in Table 2.
[Evaluation criteria]
〇: The pizza dough could be easily separated from the pizza grill, and no damage such as scratches or cracks was found on the back surface of the pizza dough.
X: The pizza dough could not be easily separated from the pizza grill, and the back surface of the pizza dough was damaged such as scratches and cracks.
［比較例１］
薄力粉５０重量部および強力粉５０重量部に、イースト２重量部、食塩２重量部、水（４０度）５０重量部を加え、ピザ生地用生地ミキサーを用いて５分間混錬して、生ピザ生地を得た。
[Comparative Example 1]
Add 2 parts by weight of yeast, 2 parts by weight of salt, and 50 parts by weight of water (40 degrees) to 50 parts by weight of soft flour and 50 parts by weight of strong flour, and knead for 5 minutes using a dough mixer for pizza dough to make raw pizza dough. Got
得られた生ピザ生地を、冷蔵庫において冷温下（５度）で３０分一次発酵させて、一次発酵ピザ生地玉を調製した。
次いで、ピザストレッチャーを用いて、一次発酵ピザ生地玉を円盤形状になるように伸ばして試験用ピザ生地２を調製した。得られた試験用ピザ生地２をピザ焼き網に載置して、実施例１と同様にして評価試験を実施した。
The obtained raw pizza dough was first fermented in a refrigerator at a cold temperature (5 degrees) for 30 minutes to prepare a primary fermented pizza dough ball.
Next, using a pizza stretcher, the primary fermented pizza dough balls were stretched into a disk shape to prepare a test pizza dough 2. The obtained test pizza dough 2 was placed on a pizza grill and an evaluation test was carried out in the same manner as in Example 1.
試験用ピザ生地１～２の試験の結果を以下に示す。
本発明のピザ生地の調製方法によれば、ピザ焼き網にピザ生地を載置していた状態であっても、網目から生地が垂れることがない又は低減できるため保存性に優れ、焼成工程を経てピザを網から外す際にも、失敗が少なく、歩留まりがよく（生産性が高い）ピザ生地を提供できる。そのため、顧客からの注文から提供までも時間が極めて短い上に、コスト性にも優れるピザ生地を提供できる。 According to the method for preparing pizza dough of the present invention, even when the pizza dough is placed on the pizza baking net, the dough does not drip from the mesh or can be reduced, so that the pizza dough has excellent storage stability and the baking step can be performed. Even when the pizza is removed from the net, it is possible to provide pizza dough with few mistakes and good yield (high productivity). Therefore, it is possible to provide pizza dough that is excellent in cost as well as extremely short time from ordering from a customer to serving.
Ｓ１：生ピザ生地調製工程
Ｓ２：一次発酵工程
Ｓ３：熱処理工程
Ｓ４：二次発酵工程
２０：平面
３０：ピザ焼き網
Ｄ：乾燥面
Ｗ：平面設置面
S1: Raw pizza dough preparation process S2: Primary fermentation process S3: Heat treatment process S4: Secondary fermentation process 20: Flat surface 30: Pizza grill D: Dry surface W: Flat surface installation surface
Claims (1)
当該生ピザ生地を分割してピザ生地玉を作り、当該ピザ生地玉を平面に載置し、当該平面に接していないピザ生地玉表面を乾燥させて乾燥面を形成させながら発酵させて、一次発酵ピザ生地玉を調製する一次発酵工程（２）と、
当該一次発酵ピザ生地玉を円盤状に延ばして、２つの扁平面のうち、一方が乾燥面となるように円盤状一次発酵ピザ生地を成形し、前記乾燥面が接するようにピザ焼き網に載置し、オーブンで熱処理させる熱処理工程（Ｓ３）と、
ピザ焼き網に載置された状態で、熱処理された円盤状一次発酵ピザ生地を発酵させてピザ生地を調製する二次発酵工程（Ｓ４）、
を順次実施するピザ生地の調製方法であって、
前記熱処理工程（３）において、温度４２０～４７０℃の温度条件下で７～１４秒熱処理させることを特徴とするピザ生地の調製方法。 Step (1) to prepare raw pizza dough by kneading wheat, water, salt and yeast,
The raw pizza dough is divided to make a pizza dough ball, the pizza dough ball is placed on a flat surface, the surface of the pizza dough ball not in contact with the flat surface is dried and fermented while forming a dry surface, and the primary Primary fermentation step (2) to prepare fermented pizza dough balls,
The primary fermented pizza dough ball is rolled into a disk shape, a disk-shaped primary fermented pizza dough is formed so that one of the two flat surfaces is a dry surface, and the dough is placed on a pizza oven so that the dry surface is in contact with the dough. The heat treatment step (S3) of placing and heat-treating in an oven,
Secondary fermentation step (S4) to prepare pizza dough by fermenting the heat-treated disk-shaped primary fermented pizza dough while it is placed on the pizza grill.
This is a method of preparing pizza dough, which is carried out in sequence.
A method for preparing a pizza dough, which comprises heat-treating the pizza dough for 7 to 14 seconds under a temperature condition of 420 to 470 ° C. in the heat treatment step (3).
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