JPH0463538A - Production of pizza crust - Google Patents

Abstract

PURPOSE:To prevent cracking in bending and surface tackiness in defrosting by mixing lecithin and a sugar ester respectively in >= a specified amount in preparation of the subject pizza crust by blending wheat flour with egg, seasonings, an expanding agent, water and fats and oils. CONSTITUTION:When preparing a pizza crust dough by blending wheat flour with egg, seasonings, an expanding agent, water, fats and oils, etc., lecithin and a sugar ester are blended respectively in an amount of >=0.2wt.% and >=0.1wt.% based on the total quantity of the blended fats and oils. In addition, the amount of the blended fats and oils is preferably 3-15 pts.wt. based on 100 pts.wt. wheat flour.

Description

[Detailed description of the invention] [Purpose of the invention]

[Industrial Field of Application] The present invention relates to a method for producing pizza crust used in the production of pizza pies, and more specifically, the present invention provides a method for producing pizza crust used in the production of pizza pies, and more specifically, a pizza crust that has appropriate flexibility and does not crack even when folded to envelop ingredients. The present invention also relates to a method for producing a pizza crust that does not become sticky even when thawed in a microwave oven after freezing. [Prior Art] (1) Background of the Invention In recent years, with the westernization of eating habits and the development and spread of convenience foods, pizza (bitza,
The consumption of pizza (Pizza) is increasing significantly, and with the spread of microwave ovens in particular, the proportion of frozen pizza that can be eaten just by heating it is also increasing. However, traditional pizza was made with ingredients placed on a large crust (pizza stand), making it difficult to eat without using a knife or fork. Therefore, improvements were made to the shape of the pizza crust, such as making it smaller or square, with the main focus being on ease of eating, and these improvements further spurred the growth in pizza consumption. Ta. On the other hand, in recent years, with the spread of drive-through and take-out stores, consumers' awareness of dietary habits has changed, and there has been an emerging need to eat food in the car or while walking. Therefore, in response to these needs, in addition to making the pizza smaller and square, the ingredients are completely wrapped in a flat cylindrical pizza crust, and cutting lines or punched holes are provided at the top of the foreskin pizza. Naru Frozen Foreskin Pizza (Tokyo Publication No. 5
An improved pizza product in which the entire cylindrical pizza in which ingredients and ingredients are stored in an open manner is further housed in a paper cylindrical container, so that it can be eaten without getting one's hands dirty. (2) Problems with the prior art However, in order to produce the above-mentioned cylindrical pizza crust, it is usually necessary to bend the baked flat pizza crust into a cylindrical or flat cylindrical shape. However, since baked pizza crust is inherently not flexible, the pizza crust often cracks when folded, deteriorating its appearance, and even worse, the ingredients protrude from the crust, making it difficult to keep your hands dirty. In some cases, the intended purpose could not be achieved.Therefore, as a measure to prevent cracks during boat fishing, a method has been adopted to increase the amount of water added to the pizza crust dough.This increase in the amount of added water causes Pizza crust has increased flexibility and can be prevented from cracking when folded, but if it is frozen for distribution and then thawed in a microwave, the pizza crust becomes sticky and the product value is significantly reduced. [Problems to be Solved by the Invention] Therefore, the present invention improves the drawbacks of frozen pizza using a cylindrical pizza crust using a known pizza crust dough, prevents cracking during wrapping, and can be used in a microwave oven. To provide a pizza crust that does not become sticky even after thawing.

[Structure of the invention]

(1) Concept As a result of various studies regarding the formulation of pizza crust dough, the present inventor discovered that by adding lecithin and sugar ester in a specific proportion to the pizza crust dough, the flexibility of the pizza crust can be improved without increasing the amount of water blended. It has been found that not only can the texture be significantly improved, but also the stickiness of pizza crust can be significantly reduced even when frozen pizza crust is thawed in a microwave oven. (2) Overview The present invention is based on the above findings, and its gist is that when preparing pizza crust dough by blending eggs, seasonings, leavening agents, moisture, oil and fat, etc. with wheat flour, all the fats and oils that are blended are The present invention relates to a method for producing pizza crust, characterized in that it contains lecithin in an amount of 0.2% or more and sugar ester in an amount of 0.1% or more. Hereinafter, main matters regarding the structure of the invention will be explained in terms of sections. (3) Composition of pizza crust dough In the composition of the pizza crust dough of the present invention, main ingredients such as wheat flour, whole eggs, milk, edible oil and fat, seasonings such as sugar and salt, and leavening agents such as yeast or baking powder are: It is similar to the conventional dough formulation, but its characteristic composition is that lecithin and sugar ester are blended in a specific ratio to the fat or edible oil in the raw milk. These lecithins and sugar esters are applied alone or in the form of fats or fats containing them or emulsified fats of the oil-in-water type. (4) Lecithin and sugar ester In the present invention, lecithin and sugar ester are present in a specific ratio in the pizza crust dough. The blending ratio of lecithin and shuka ester has a subtle effect on imparting flexibility to pizza crust and preventing stickiness during thawing of a frozen product in a microwave oven, which is the objective of the present invention. The blending ratio of lecithin is 0.2% or more, preferably 0.2 to 3.5%, based on the total fat content blended into the dough, and the blending ratio of shuka ester is based on the total fat content as above. Te 0.
It is desirable that the content is 1% or more, preferably 0.1 to 2.5%. When lecithin and shuka ester are less than 0.2% and 0.1%, respectively, of the total blended fat and oil content, the effect of each addition does not appear. Even if it is added in excess, it is uneconomical because the effect of adding it in excess does not appear. (5) Oil-in-water type emulsified oil The oil-in-water type emulsified oil used in the present invention contains at least lecithin and Shuker ester as an emulsifier, and the lecithin ratio is 0.2 to 3.5 with respect to the oil content of the emulsified oil. %
The use of this oil-in-water type emulsified fat, which preferably contains 0.1 to 2.5% of sugar ester, simplifies the weighing work of emulsifiers, etc. during the manufacturing process of pizza crust dough. In addition, it provides the advantage of assisting in uniform dispersion of the emulsifier, especially in pizza crust dough. (6) Fats and oils The fats and oils used in the present invention are not particularly limited as long as they are edible per se, but in the sense of improving the flavor of pizza crust, milk fat such as milk, cream, or filled cream may be used. Or fats and oils in which similar fats are emulsified in oil-in-water type are preferred. However, if necessary, these oils and fats may be used in combination with salad oil or margarine, etc. However, when salad oil or margarine is used together, it is necessary to increase the amount of lecithin and sugar ester to match the content of these oils and fats. . In addition, when margarine is used in combination, the amount of margarine blended is preferably 7 parts or less per 100 parts of wheat flour.Margarine increases the flexibility of the pizza crust and has a favorable effect on flavor NI&. , margarine is 7
If it exceeds 100 ml, the pizza crust tends to become hard, which is undesirable. The amount of oil and fat to be blended includes the range used in normal pizza crust manufacturing, but in order to clearly exhibit the effect of adding the emulsifier, it is preferable to blend 3 to 15 parts with respect to 100 parts of wheat flour. If the blended amount of fats and oils is less than 3%, it will be difficult to impart flexibility to the pizza crust even if an emulsifier is added, and the effects of the invention cannot be expected. On the other hand, if the amount of fat and oil exceeds 15%, the pizza crust tends to expand too much during baking and become brittle.
This is also not desirable. (7) Method of Adding Emulsifier In the present invention, it is essential that lecithin and sugar ester as emulsifiers are present in the pizza crust dough. Various methods can be considered for adding these emulsifiers, but preferably, these emulsifiers are uniformly dispersed or dissolved in milk and/or edible oil and fat, and then kneaded into the dough.
Furthermore, by using a blend of the emulsifier and fat as an oil-in-water emulsifier, the emulsifier can be uniformly dispersed throughout the dough. (8) Production of pizza crust There are no restrictions per se on the means for producing pizza crust according to the present invention, but usually, yeast is uniformly dispersed in water or milk, and then the dispersion is mixed with flour, sugar, salt, whole eggs, edible fats and oils. etc., and knead about 3 times using a vertical mixer at a low speed of about 85 rpm to obtain a dough. That is, in the present invention, lecithin and shuka ester are dissolved or dispersed as emulsifiers in the milk and/or edible fats and oils, and the mixture is blended with other raw materials, or some or all of the milk and edible fats and oils to which the emulsifiers have been added are dissolved or dispersed. By replacing the oil-in-water type emulsified fat containing an emulsifier and mixing it with other raw materials, pizza crust dough can be prepared in the same manner as the conventional method. After fermenting the obtained dough for about 30 minutes on the floor, it was divided into pieces of specified size and further fermented on the bench for 11 minutes.
After removing for 0 minutes and forming into the specified shape, heat in a baking oven at approximately 35℃.
After fermenting for about 30 minutes at 70% RH, it is baked in an oven to obtain a pizza crust. This pizza crust is bent into a cylindrical shape early after baking. (9) Applications The pizza crust obtained by the present invention has flexibility and excellent defrosting properties in a microwave oven. For this reason, it is suitable for producing cylindrical frozen pizzas containing fillings that require heat theory, especially flexibility, as ordinary frozen pizzas. [Function] The pizza crust obtained by the present invention contains lecithin and sugar ester in a specific quantitative ratio to the oil and fat content in the dough before baking.The mechanism of action of these emulsifiers is to improve the pizza crust after baking. Although it is not clear whether the emulsifier imparts flexibility and resistance to thawing, it is assumed that the emulsifier cooperates to promote complete and stable dispersion of the fat and oil contained in the pizza crust, resulting in fine particles of fat and oil inside the pizza crust after baking. This is probably due to the fact that it is uniformly dispersed and demulsification is less likely to occur during freezing, and therefore, the syneresis phenomenon during thawing is effectively prevented. (Examples) The modes and effects of implementing the invention will be described below using Examples and Comparative Examples, but the examples are merely for illustration purposes and are not intended to limit or limit the idea of the invention. Example 1 East 2 100 parts of wheat flour, 4 parts of white sugar, 2 parts of table salt, 6 parts of whole eggs, 5 parts of margarine ("Compol 0j" manufactured by Fuji Seikyu) and filled cream ( Contains 35% vegetable oil, 5% milk fat, 0.5% lecithin, and 0.4% shuka ester) 1
0 parts were mixed and kneaded for 3 minutes at a low speed of 85 rpm using a vertical mixer to obtain pizza crust dough. After fermenting the obtained dough under 30 minutes floor time, it was divided into 80 g pieces, and after an additional 10 minutes of bench time, it was rolled out into an oval shape with a major axis of +8c + w and a short axis of 14cm. After that, in a foil at about 35℃ and 70%RH for 3
Fermented for 0 minutes. The fermented dough was baked in an oven with a top heat of 180°C and a bottom heat of 230°C for 7 minutes to obtain a pizza crust. This pizza crust was left to cool to room temperature for 10 minutes, and then folded into three pieces along the major axis direction to form a cylindrical pizza crust. No cracking of the pizza crust during folding was observed in any of the 30 samples in total. The resulting cylindrical pizza crust was stuffed with ingredients consisting of cheese and salami sausage, wrapped on the outside with paper, frozen for 5 days, and then thawed in a microwave. The thawed product was a little moister than the one before freezing, but it wasn't so sticky that my hands felt sticky, and I was able to easily push the pizza out of the outer paper tube. Comparative Example 1 An oval pizza crust was obtained in the same manner as in Example 1, except that 55 parts of milk was used instead of the water and vegetable cream in Example 1, and 2 parts of yeast was dissolved and uniformly dispersed in this milk. Ta. When this pizza crust was left to cool at room temperature for 10 minutes and then folded into thirds as in Example 1, 3 out of 30 samples in total had cracks, and the remaining 27 had cracks that did not reach the end. A large crack was observed. When a comparative sample that did not crack was filled with ingredients in the same manner as in Example 1, frozen, and then thawed in a microwave oven, the pizza crust became extremely sticky and stuck to the outer paper tube. Couldn't push the pizza out. Examples 2 to 3 and Comparative Examples 2 to 3 To 55 parts of milk, lecithin and Shukar ester were added to the following
After adding the amount (parts) shown in the table and stirring to disperse it uniformly,
Furthermore, 2 parts of yeast was added and stirred again to uniformly disperse the mixture. To the resulting yeast dispersion, add 100 parts of wheat flour and 4 parts of caster sugar.
1 part, 2 parts of salt, 6 parts of whole eggs, and 5 parts of salad oil were mixed and kneaded for 3 minutes at a low speed of 85 rpm using a vertical mixer to obtain pizza crust dough. The obtained dough was treated in the same manner as in Example 1 to obtain an oval pizza crust. The obtained pizza crust was folded into 30 sample cylinders in the same manner as in Example 1. The number of cracks or tears that occurred was determined by the number of cracks that occurred, and the number of cracks and cracks that occurred when the pizza crusts were folded into the shape of 30 sample tubes in the same manner as in Example 1. We investigated the stickiness of pizza crust when thawed in the microwave. The results are shown in Table 1 below. Table 1 As mentioned above, the present invention improves the drawbacks of frozen pizza using a cylindrical pizza crust made from a known pizza crust dough, prevents cracking during wrapping, and can be thawed in a microwave. By providing a pizza crust that does not cause stickiness, the present invention can contribute to improving eating habits and developing the fast food industry. Note) #: Numerous small cracks occur (number of numerator 2 occurrences, denominator: number of samples tested) 0: No stickiness, pizza crust can be removed smoothly from the paper tube. △: Slightly sticky and difficult to remove pizza crust from paper tube. ×: Very sticky and cannot be removed (pizza crust cannot be removed without tearing the paper tube)

【Effect of the invention】

Claims (1)

[Claims] 1. When preparing pizza crust dough by blending eggs, seasonings, leavening agents, water, fats and oils, etc. with wheat flour, lecithin is added in an amount of 0.2% or more based on the total fats and fats blended. A method for producing a pizza crust characterized by containing 0.1% or more of sugar ester. 2. The method according to claim 1, wherein the amount of oil and fat added is 3 to 15 parts per 100 parts of wheat flour. 3. The method according to claim 1 or 2, wherein the blended fats and oils are derived from milk and edible fats and oils used in combination as necessary. 4 The blended oil and fat content is 0 lecithin based on the total oil content.
．． 2. The method according to claim 1, comprising an oil-in-water type emulsified fat containing 2% or more and 0.1% or more of sugar ester, and an edible fat or oil used in combination as necessary. 5. The method according to claim 1 or 4, wherein the lecithin and sugar ester are dissolved or dispersed in milk and/or edible oil and fat to be incorporated into the pizza crust dough.