JPH0851964A - Production of frozen pizza - Google Patents
Production of frozen pizzaInfo
- Publication number
- JPH0851964A JPH0851964A JP6191550A JP19155094A JPH0851964A JP H0851964 A JPH0851964 A JP H0851964A JP 6191550 A JP6191550 A JP 6191550A JP 19155094 A JP19155094 A JP 19155094A JP H0851964 A JPH0851964 A JP H0851964A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- pizza
- surface layer
- frozen
- producing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、電子レンジで調理して
も風味、外観ともに良好なピッツァが得られる冷凍ピッ
ツァの製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a frozen pizza which produces a pizza having a good flavor and appearance even when cooked in a microwave oven.
【０００２】[0002]
【従来の技術】最近のピッツァの消費形態の一つとし
て、宅配ピッツァの浸透による家族や仲間同士等のグル
ープ利用が定着しつつある。そして、ピッツァは軽食や
スナックとして子供から大人まで幅広く食されており、
需要も高く、人気の高い商品である。2. Description of the Related Art As one of the recent consumption patterns of pizza, the use of groups such as family members and friends has become established due to the spread of home delivery pizza. And pizza is widely eaten as a snack or snack from children to adults,
It is a popular product with high demand.
【０００３】ピッツァは、一般的にオーブンで焼いて調
理されているため、家庭やレストランなどの特定の場所
でしか食べられないという制約を受けている。家庭内で
食品を調理するとき、最近では、多くの場合が電子レン
ジで調理されている。そして、この場合、電子レンジの
調理皿が直径26〜27cmであることから、ピッツァにおい
ても、そのサイズとして10in（インチ）程度の大きさの
ものであれば、調理が簡単であり、一般家庭で食するの
に適するものである。しかも、その大きさであれば、オ
ーブンの予熱に要する時間やエネルギーロスはなく、調
理時間も短いという利点がある。Since pizza is generally baked in an oven, it is restricted to being eaten only at a specific place such as a home or a restaurant. When cooking foods at home, these days are often cooked in the microwave. And, in this case, since the cooking plate of the microwave oven has a diameter of 26 to 27 cm, if the size of the pizza is about 10 in (inch), cooking is easy and it is easy for general households to cook. It is suitable for eating. Moreover, with such a size, there is an advantage that there is no time and energy loss required for preheating the oven, and cooking time is short.
【０００４】一方、アウトドア、例えば、ファーストフ
ード、ドライブイン、高速道路のサービスエリア、行楽
地等においてピッツァが消費される機会は幅広く残され
ているのが現状である。従って、焼くという調理法では
なく、電子レンジで調理しても、オーブンで焼いた場合
と同様に満足のいく美味しいピッツァが提供できれば、
迅速な調理による対面販売、電子レンジ内蔵の自動販売
機による無人販売など、大きな市場が期待できる。更
に、これらアウトドア指向に対応するためには、長期保
存が可能な冷凍ピッツァの供給が望まれている。On the other hand, there are many opportunities left for pizza to be consumed outdoors, such as fast food, drive-ins, highway service areas, and recreation areas. Therefore, if you can provide a delicious pizza that is as satisfying as baking in the oven, even if you cook it in the microwave instead of baking it,
A large market can be expected, such as face-to-face sales with quick cooking and unmanned sales with vending machines with built-in microwaves. Furthermore, in order to cope with these outdoor orientations, it is desired to supply frozen pizzas that can be stored for a long period of time.
【０００５】これまでは、電子レンジによる調理を対象
としたピッツァとしては、発熱シートや焦げネットによ
るクラストの焼き目付の技術、焼き色フレーバーによる
表面の色付けや、焼いた香り付けの技術を利用した製品
が製造されている。しかし、チーズの焦げ目にリアリテ
ィー（ピッツァらしい色合い）がない、溶けたチーズが
流れ落ちる等の問題があるため、オーブンで焼いた場合
のような実用的に満足いく商品は開発されていない。Until now, as a pizza intended for cooking in a microwave oven, a technique for making a crust with a heating sheet or a charcoal net, a technique for coloring the surface with a tan flavor, and a technique for imparting a baked aroma have been used. The product is manufactured. However, because there are problems such as lack of reality (color tone like pizza) in the charcoal of the cheese and run-down of melted cheese, practically satisfactory products such as those baked in an oven have not been developed.
【０００６】[0006]
【発明が解決しようとする課題】本発明は、電子レンジ
で簡易かつ迅速に調理でき、しかも、オーブンで焼いた
場合と同様の風味、外観等を得ることが可能な冷凍ピッ
ツァの製造方法を提供することを目的とする。DISCLOSURE OF THE INVENTION The present invention provides a method for producing a frozen pizza, which can be simply and quickly cooked in a microwave oven, and which can obtain the same flavor, appearance, and the like as when baked in an oven. The purpose is to do.
【０００７】[0007]
【課題を解決するための手段】本発明者らは、上記課題
に基づいて鋭意研究を行った結果、電子レンジによる調
理に適した冷凍ピッツァを開発することに成功し、本発
明を完成させた。即ち、本発明は、焼成済のピッツァク
ラフトに、下層部チーズ、具及び表層部チーズを含むト
ッピング材料をトッピングし、前記表層部チーズのみを
加熱溶融し、焦げ目をつけ、ついで冷却、凍結すること
を特徴とする冷凍ピッツァの製造方法である。As a result of intensive research based on the above problems, the present inventors succeeded in developing a frozen pizza suitable for cooking in a microwave oven, and completed the present invention. . That is, the present invention, baked pizza craft, lower layer cheese, topped with a topping material containing ingredients and surface layer cheese, only the surface layer cheese is heated and melted, browned, then cooled, frozen. The method for producing a frozen pizza is characterized by:
【０００８】ここで、表層部チーズ及び／又は下層部チ
ーズとしては、加熱による溶融性のもの、好ましくは、
流動性の少ない溶融性のものであり、また、表層部チー
ズは、シート、シュレッド、粉砕、細切り形状をしたも
のである。表層部チーズの添加量としては、30〜70ｇ／
９inφの量が好ましい。さらに、表層部チーズの加熱溶
融については、赤熱ヒーターを熱源とする輻射熱によっ
て溶融し、焦がすのが好ましい。あるいは、ガスバーナ
ーの直火で表面を焦がしながら溶融する等、表層部チー
ズの溶融、焦げ目をつけ得る加熱方法であればいかなる
方法でもよい。Here, the surface layer cheese and / or the lower layer cheese is meltable by heating, preferably,
It is meltable with little fluidity, and the surface layer cheese is in the form of sheet, shred, crushed or shredded. The amount of surface cheese added is 30 to 70 g /
An amount of 9 inφ is preferred. Further, regarding the heating and melting of the surface layer cheese, it is preferable that the surface layer cheese is melted by radiant heat using a red-heated heater as a heat source and burned. Alternatively, any method may be used as long as it is a heating method capable of melting the surface layer cheese and making a brown mark, such as melting while burning the surface with an open flame of a gas burner.
【０００９】以下、本発明を詳細に説明する。本発明の
ピッツァは、ピッツァクラフトに下層部チーズ、具、表
層部チーズをトッピングし、表層部チーズのみに焦げ目
を入れ、その後凍結することにより得られる。The present invention will be described in detail below. The pizza of the present invention is obtained by topping a pizza craft with a lower layer cheese, a filling, and a surface layer cheese, making a brown mark only in the surface layer cheese, and then freezing.
【００１０】（１）トッピング材料には、具と、具の下
若しくは上に又は具と混在して盛り付ける下層部チーズ
と、ピッツァの最上部に盛り付ける表層部チーズとが含
まれており、２〜３層構造をしている。そして、表層部
チーズのみを加熱し、焦げ目をつける。具としては、通
常のピッツァに使用されるものであればいずれでもよ
く、例えば、タマネギ、ピーマン、ジャガイモ、トウモ
ロコシ、トマト等の野菜類、エビ、ホタテ、イカ、アサ
リ、サーモン、アンチョビー等の魚介類、ソーセージ、
ベーコン、ハム等の肉類、パイナップル、アプリコッ
ト、オリーブ等の果実類が挙げられ、マッシュルーム、
シメジ等も加えることができる。また、これらを適宜組
み合わせて用いることもできる。必要に応じて適宜調味
料、例えばソース、タバスコ等を添加してもよい。(1) The topping material includes an ingredient, a lower layer cheese to be placed below or above the ingredient or in a mixture with the ingredient, and a surface layer cheese to be placed on the top of the pizza. It has a three-layer structure. Then, only the surface layer cheese is heated and browned. As the ingredient, any one may be used as long as it is usually used for pizza, for example, vegetables such as onion, pepper, potato, corn, tomato, seafood such as shrimp, scallop, squid, clams, salmon, anchovies. ,sausage,
Bacon, meat such as ham, pineapple, apricot, fruits such as olives, mushrooms,
Shimeji etc. can be added. Moreover, these can also be used in appropriate combination. If desired, seasonings such as sauce and tabasco may be added appropriately.
【００１１】（２）チーズとしては、モッツァレラチー
ズ、ゴーダ系チーズ等が挙げられるが、加熱による流動
性が少ない点でモッツァレラチーズが好ましい。更に、
これらチーズを適当な比率で混合したものを用いてもよ
く、また、必要に応じて粉チーズ、例えばパルメザンチ
ーズ等を混合してもよい。粉チーズを混合すると、焦げ
目をつけるのに要する時間を短縮することができる。Examples of the cheese (2) include mozzarella cheese and gouda type cheese. Among them, mozzarella cheese is preferable because it has low fluidity due to heating. Furthermore,
A mixture of these cheeses at an appropriate ratio may be used, and if necessary, powdered cheese, such as parmesan cheese, may be mixed. Mixing the grated cheese can reduce the time required to brown it.
【００１２】（３）表層部チーズのカットサイズとして
は、シート、シュレッド、粉砕、細切りにする場合が、
加熱溶融しやすい点で好ましい。そして、焦げ目をつけ
るのに適した形にカットしたチーズを盛り付け、下層チ
ーズは表層チーズに比べて加熱溶融性が同等か、溶融し
にくい形にカットして盛り付ける。 （４）表層部チーズのトッピング量としては、加熱によ
って表層部に加熱変性皮膜を形成する量であって、該加
熱の際に表層部がキツネ色になり、かつ、下層部のチー
ズの流出を抑える量、即ち、3.5〜14inあたり、７〜120
ｇが好ましい。例えば、９inでは50ｇ程度が好適であ
る。(3) As for the cut size of the surface layer cheese, when it is cut into sheets, shreds, crushed or finely cut pieces,
It is preferable because it is easily melted by heating. Then, the cheese cut into a shape suitable for browning is placed, and the lower layer cheese has the same heat-melting property as that of the surface layer cheese or is cut into a shape that is difficult to melt and is placed. (4) The surface layer cheese topping amount is an amount that forms a heat-denatured film on the surface layer portion by heating, the surface layer portion becomes a fox color during heating, and the cheese outflow of the lower layer portion Amount to suppress, that is, 7 to 120 per 3.5 to 14 in
g is preferred. For example, about 9 g is suitable for about 50 g.
【００１３】（５）加熱方法 熱源として赤熱ヒーターによる輻射熱を利用するとき
は、熱源の温度は、チーズの溶融性、焦げ目のつき易さ
にもよるが、300〜600℃、好ましくは400〜500℃であ
る。下向きにセットしたガス赤熱ヒーターに、盛り付け
済のピッツァを置き、輻射熱で15秒〜３分、好ましくは
１分15秒加熱し、表層部チーズのみの溶融及び焦げ目付
けを行う。(5) Heating method When radiant heat from a red heater is used as the heat source, the temperature of the heat source depends on the meltability of the cheese and the easiness of burning, but it is 300 to 600 ° C., preferably 400 to 500. ℃. The pizza that has been arranged is placed on the gas red heat heater set downward and heated by radiant heat for 15 seconds to 3 minutes, preferably 1 minute 15 seconds, and only the surface layer cheese is melted and browned.
【００１４】（６）冷却・凍結 加熱したピッツァは、チーズの余熱による過剰なチーズ
の溶融等を避けるため、エアーブラスト、液体窒素等に
よる急速凍結法にて余熱を除去し、凍結する。この場
合、加熱後直ちに凍結するのが好ましく、冷凍温度は、
通常−40℃以下である。尚、急速凍結したピッツァは−
18℃以下で保存する。(6) Cooling / Freezing The heated pizza is frozen by removing excess heat by a rapid freezing method using air blast, liquid nitrogen or the like in order to avoid excessive melting of cheese due to excess heat of cheese. In this case, it is preferable to freeze immediately after heating, and the freezing temperature is
It is usually -40 ° C or lower. In addition, the quick frozen pizza is-
Store below 18 ℃.
【００１５】以上のようにして製造されたピッツァは、
予め焦げ目をつけておくことで調理後の見栄え、しずる
感を出すことができ、加熱皮膜でトッピングを覆うた
め、溶けたチーズが流れ落ちる問題もない。焦げ目付け
の加熱は表面のみなので、調理後に、内部の未加熱であ
ったチーズの糸引きもあり、風味が良好となる。The pizza manufactured as described above is
By adding browning in advance, it can look good and squeeze after cooking, and since the topping is covered with a heating film, there is no problem of melted cheese flowing down. Since the heating of the browning is only on the surface, there is stringing of the cheese that has not been heated inside after cooking, and the flavor becomes good.
【００１６】[0016]
【実施例】以下、実施例により本発明を更に具体的に説
明する。但し、本発明はこれら実施例に限定されない。 〔実施例１〕９inのピッツァクラストにソース、タマネ
ギをのせた後、23×５×２mmにシュレッドしたモッツァ
レラチーズを下層部チーズとして60ｇ均一にトッピング
した。３mm厚にスライスしたベーコン、ソーセージを下
層部チーズを覆うようにのせた。更に、マッシュルー
ム、ピーマン、オリーブを適量分散してトッピングし
た。最後に、シュレッドしたモッツァレラチーズ50ｇを
表面を覆うようにトッピングした。トッピングを終えた
ピッツァは、下向きにセットしたガス赤熱ヒーターにか
ざし、表層部のチーズが溶けてピッツァの表面を覆い、
チーズに焦げ目が付くまで表面を１分30秒加熱した。直
ちに−40℃のエアーブラスト凍結装置で急速凍結した。
−18℃の冷蔵庫で１週間保管した後、高周波出力500Ｗ
の家庭用電子レンジで８分間加熱した。外観的には、焦
げ目がはっきりと出て、チーズがこぼれ落ちることなく
焼き立ての状態に極めて近いものになった。カットして
ピッツァ片を持ち上げると、下層部チーズが糸を引き、
ピッツァらしさを一層際立たせ、風味も良好であった。The present invention will be described in more detail with reference to the following examples. However, the present invention is not limited to these examples. Example 1 A sauce and an onion were placed on 9-in pizza crust, and mozzarella cheese shredded to 23 × 5 × 2 mm was uniformly topped as 60 g as a lower layer cheese. Bacon and sausage sliced to a thickness of 3 mm were placed so as to cover the lower layer cheese. Furthermore, mushrooms, peppers and olives were dispersed in appropriate amounts and topped. Finally, 50 g of shredded mozzarella cheese was topped to cover the surface. After finishing the topping, hold the pizza over the gas red heat heater set downward, the cheese in the surface layer melted and covered the surface of the pizza,
The surface was heated for 1 minute 30 seconds until the cheese was brown. Immediately, it was rapidly frozen in an air blast freezer at -40 ° C.
After storing in a refrigerator at -18 ℃ for 1 week, high frequency output 500W
In a household microwave oven for 8 minutes. On the outside, the brown eyes were clearly visible, and the cheese was very close to the freshly baked state without spilling. When you cut and lift the pizza piece, the lower cheese draws a thread,
The pizza character was further emphasized and the flavor was good.
【００１７】〔実施例２〕５inのピッツァクラストにソ
ース、タマネギをのせた後、23×５×２mmにシュレッド
したゴーダチーズを下層部チーズとして25ｇ均一にトッ
ピングした。３mm厚にスライスした蒸しポテトを、下層
部チーズを覆うようにのせた。更に、マッシュルーム、
ピーマン、オリーブを適量分散してトッピングした。最
後に、モッツァレラチーズとパルメザンチーズとを９対
１に混合したもの９ｇを、表面を覆うようにトッピング
した。トッピングを終えたピッツァを、下向きにセット
した電気式石英ヒーターにかざして表面を50秒加熱し、
表層部のチーズを溶かしてピッツァの表面を覆わせ、焦
げ目をつけた。直ちに液体窒素凍結装置で急速凍結し
た。−18℃の冷蔵庫で１週間保管した後、高周波出力50
0Ｗの家庭用電子レンジで２分間加熱した。外観的に
は、焦げ目がはっきりと出て、チーズがこぼれ落ちるこ
となく焼き立ての状態に極めて近いものになった。カッ
トしてピッツァ片を持ち上げると、下層部チーズが糸を
引き、ピッツァらしさを一層際立たせ、風味も良好であ
った。[Example 2] A sauce and an onion were placed on 5 in of pizza crust, and 25 g of gouda cheese shredded to 23 x 5 x 2 mm was uniformly topped as lower layer cheese. Steamed potato sliced to a thickness of 3 mm was placed on the lower layer cheese so as to cover it. Furthermore, mushrooms,
Peppers and olives were dispersed in appropriate amounts and topped. Finally, 9 g of a 9: 1 mixture of mozzarella and parmesan cheese was topped to cover the surface. Hold the pizza after topping over the electric quartz heater set downward and heat the surface for 50 seconds,
The cheese in the surface layer was melted to cover the surface of the pizza and browned. Immediately, it was snap frozen in a liquid nitrogen freezer. After storing in a refrigerator at -18 ℃ for 1 week, high frequency output 50
Heated in a 0 W household microwave for 2 minutes. On the outside, the brown eyes were clearly visible, and the cheese was very close to the freshly baked state without spilling. When it was cut and the pizza pieces were lifted up, the lower layer cheese pulled the string, further accentuating the pizza-like character and the flavor was also good.
【００１８】〔実施例３〕９inのピッツァクラストにソ
ース、タマネギをのせた後、ブランチングしたむきエ
ビ、短冊カットのいか、スライスマッシュルーム、更
に、ピーマン、オリーブを適宜分散してトッピングし
た。23×５×２mmにシュレッドしたモッツァレラチーズ
150ｇを上層部兼下層部チーズとして均一にトッピング
し、その上からパルメザンチーズ15ｇをトッピングし、
上層部のシュレッドしたモッツァレラチーズの間隙に入
るようにした。トッピングを終えたピッツァは、下向き
にセットしたガス赤熱ヒーターにかざし加熱した。実施
例２と同様に粉チーズの効果で１分間の短時間加熱で表
層に焦げ目を付けることができた。直ちに−40℃のエア
ーブラスト凍結装置で急速凍結した。−18℃の冷蔵庫で
１週間保管した後、高周波出力500Ｗの家庭用電子レン
ジで８分間加熱した。外観的には、焦げ目がはっきりと
出て、チーズがこぼれ落ちることなく焼き立ての状態に
極めて近いものになった。カットしてピッツァ片を持ち
上げると、下層部チーズが糸を引き、ピッツァらしさを
一層際立たせ、風味も良好であった。Example 3 Sauce and onion were placed on 9-in pizza crust, and then blanched peeled shrimp, strip-cut squid, sliced mushrooms, and peppers and olives were appropriately dispersed and topped. Mozzarella cheese shredded to 23 x 5 x 2 mm
150 g of top and bottom cheese is evenly topped, and 15 g of parmesan cheese is topped on it.
It was made to enter the gap of the upper layer shredded mozzarella cheese. After finishing the topping, the pizza was heated by holding it over a gas red heater set downward. As in Example 2, the effect of the grated cheese allowed the surface layer to be browned by heating for a short time of 1 minute. Immediately, it was rapidly frozen in an air blast freezer at -40 ° C. After storing it in a refrigerator at -18 ° C for 1 week, it was heated in a household microwave oven with a high-frequency output of 500 W for 8 minutes. On the outside, the brown eyes were clearly visible, and the cheese was very close to the freshly baked state without spilling. When it was cut and the pizza pieces were lifted up, the lower layer cheese pulled the string, further accentuating the pizza-like character and the flavor was also good.
【００１９】[0019]
【発明の効果】本発明により、電子レンジで簡易かつ迅
速に調理でき、しかも、風味、外観等において、オーブ
ンで焼いた場合とほとんど変わらない良好なピッツァが
得られる冷凍ピッツァの製造方法が提供される。Industrial Applicability According to the present invention, there is provided a method for producing a frozen pizza, which can be simply and quickly cooked in a microwave oven, and which can obtain a good pizza whose flavor and appearance are almost the same as when baked in an oven. It
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【手続補正書】[Procedure amendment]
【提出日】平成６年１１月１０日[Submission date] November 10, 1994
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】０００８[Correction target item name] 0008
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【０００８】ここで、表層部チーズ及び／又は下層部チ
ーズとしては、加熱による溶融性のもの、好ましくは、
流動性の少ない溶融性のものであり、また、表層部チー
ズは、シート、シュレッド、粉砕、細切り形状をしたも
のである。表層部チーズの添加量としては、30〜70ｇ／
９inφの量が好ましい。さらに、表層部チーズの加熱溶
融については、赤外線ヒーターを熱源とする輻射熱によ
って溶融し、焦がすのが好ましい。あるいは、ガス赤外
線バーナーで表面を焦がしながら溶融する等、表層部チ
ーズの溶融、焦げ目をつけ得る加熱方法であればいかな
る方法でもよい。Here, the surface layer cheese and / or the lower layer cheese is meltable by heating, preferably,
It is meltable with little fluidity, and the surface layer cheese is in the form of sheet, shred, crushed or shredded. The amount of surface cheese added is 30 to 70 g /
An amount of 9 inφ is preferred. Further, regarding the heating and melting of the surface layer cheese, it is preferable that the cheese be melted by radiant heat using an infrared heater as a heat source and burned. Alternatively, any method may be used as long as it is a heating method capable of melting the surface layer cheese and making it brown, such as melting while burning the surface with a gas infrared burner.
【手続補正２】[Procedure Amendment 2]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】００１３[Correction target item name] 0013
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【００１３】（５）加熱方法 熱源として赤外線ヒーターによる輻射熱を利用するとき
は、熱源の温度は、チーズの溶融性、焦げ目のつき易さ
にもよるが、300℃以上、好ましくは500℃〜1000℃であ
る。下向きにセットしたガス赤外線バーナーに、盛り付
け済のピッツァを置き、輻射熱で15秒〜３分、好ましく
は１分15秒加熱し、表層部チーズのみの溶融及び焦げ目
付けを行う。(5) Heating method When radiant heat from an infrared heater is used as a heat source, the temperature of the heat source depends on the meltability of the cheese and the easiness of browning, but is 300 ° C or higher, preferably 500 ° C to 1000 ° C. ℃. The pizza that has been placed is placed on the gas infrared burner set downward, and heated by radiant heat for 15 seconds to 3 minutes, preferably 1 minute 15 seconds, to melt and brown only the surface layer cheese.
【手続補正３】[Procedure 3]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】００１６[Correction target item name] 0016
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【００１６】[0016]
【実施例】以下、実施例により本発明を更に具体的に説
明する。但し、本発明はこれら実施例に限定されない。 〔実施例１〕９inのピッツァクラストにソース、タマネ
ギをのせた後、23×５×２mmにシュレッドしたモッツァ
レラチーズを下層部チーズとして60ｇ均一にトッピング
した。３mm厚にスライスしたベーコン、ソーセージを下
層部チーズを覆うようにのせた。更に、マッシュルー
ム、ピーマン、オリーブを適量分散してトッピングし
た。最後に、シュレッドしたモッツァレラチーズ50ｇを
表面を覆うようにトッピングした。トッピングを終えた
ピッツァは、下向きにセットしたガス赤外線バーナーに
かざし、表層部のチーズが溶けてピッツァの表面を覆
い、チーズに焦げ目が付くまで表面を１分30秒加熱し
た。直ちに−40℃のエアーブラスト凍結装置で急速凍結
した。−18℃の冷蔵庫で１週間保管した後、高周波出力
500Ｗの家庭用電子レンジで８分間加熱した。外観的に
は、焦げ目がはっきりと出て、チーズがこぼれ落ちるこ
となく焼き立ての状態に極めて近いものになった。カッ
トしてピッツァ片を持ち上げると、下層部チーズが糸を
引き、ピッツァらしさを一層際立たせ、風味も良好であ
った。The present invention will be described in more detail with reference to the following examples. However, the present invention is not limited to these examples. Example 1 A sauce and an onion were placed on 9-in pizza crust, and mozzarella cheese shredded to 23 × 5 × 2 mm was uniformly topped as 60 g as a lower layer cheese. Bacon and sausage sliced to a thickness of 3 mm were placed so as to cover the lower layer cheese. Furthermore, mushrooms, peppers and olives were dispersed in appropriate amounts and topped. Finally, 50 g of shredded mozzarella cheese was topped to cover the surface. After finishing the topping, the pizza was placed over a gas infrared burner set downward, and the surface cheese was melted to cover the surface of the pizza, and the surface was heated for 1 minute and 30 seconds until the cheese became brown. Immediately, it was rapidly frozen in an air blast freezer at -40 ° C. After storing for 1 week in a refrigerator at -18 ℃, high frequency output
It was heated in a 500 W household microwave oven for 8 minutes. On the outside, the brown eyes were clearly visible, and the cheese was very close to the freshly baked state without spilling. When it was cut and the pizza pieces were lifted up, the lower layer cheese pulled the string, further accentuating the pizza-like character and the flavor was also good.
【手続補正４】[Procedure amendment 4]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】００１８[Correction target item name] 0018
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【００１８】〔実施例３〕９inのピッツァクラストにソ
ース、タマネギをのせた後、ブランチングしたむきエ
ビ、短冊カットのいか、スライスマッシュルーム、更
に、ピーマン、オリーブを適宜分散してトッピングし
た。23×５×２mmにシュレッドしたモッツァレラチーズ
150ｇを上層部兼下層部チーズとして均一にトッピング
し、その上からパルメザンチーズ15ｇをトッピングし、
上層部のシュレッドしたモッツァレラチーズの間隙に入
るようにした。トッピングを終えたピッツァは、下向き
にセットしたガス赤外線バーナーにかざし加熱した。実
施例２と同様に粉チーズの効果で１分間の短時間加熱で
表層に焦げ目を付けることができた。直ちに−40℃のエ
アーブラスト凍結装置で急速凍結した。−18℃の冷蔵庫
で１週間保管した後、高周波出力500Ｗの家庭用電子レ
ンジで８分間加熱した。外観的には、焦げ目がはっきり
と出て、チーズがこぼれ落ちることなく焼き立ての状態
に極めて近いものになった。カットしてピッツァ片を持
ち上げると、下層部チーズが糸を引き、ピッツァらしさ
を一層際立たせ、風味も良好であった。Example 3 Sauce and onion were placed on 9-in pizza crust, and then blanched peeled shrimp, strip-cut squid, sliced mushrooms, and peppers and olives were appropriately dispersed and topped. Mozzarella cheese shredded to 23 x 5 x 2 mm
150 g of top and bottom cheese is evenly topped, and 15 g of parmesan cheese is topped on it.
It was made to enter the gap of the upper layer shredded mozzarella cheese. After finishing the toppings, the pizza was heated by holding it over a gas infrared burner set downward. As in Example 2, the effect of the grated cheese allowed the surface layer to be browned by heating for a short time of 1 minute. Immediately, it was rapidly frozen in an air blast freezer at -40 ° C. After storing it in a refrigerator at -18 ° C for 1 week, it was heated in a household microwave oven with a high-frequency output of 500 W for 8 minutes. On the outside, the brown eyes were clearly visible, and the cheese was very close to the freshly baked state without spilling. When it was cut and the pizza pieces were lifted up, the lower layer cheese pulled the string, further accentuating the pizza-like character and the flavor was also good.
Claims (5)
ーズ、具及び表層部チーズを含むトッピング材料をトッ
ピングし、前記表層部チーズのみを加熱溶融し、焦げ目
をつけ、ついで冷却、凍結することを特徴とする冷凍ピ
ッツァの製造方法。1. A baked pizza craft is topped with a topping material containing a lower layer cheese, an ingredient and a surface layer cheese, only the surface layer cheese is heated and melted, browned, and then cooled and frozen. A method for producing a frozen pizza, which is characterized.
が、加熱による流動性の少ない溶融性のものである、請
求項１記載の冷凍ピッツァの製造方法。2. The method for producing a frozen pizza according to claim 1, wherein the surface layer cheese and / or the lower layer cheese is meltable with low fluidity by heating.
粉砕、細切り形状をしたものである、請求項１又は２記
載の冷凍ピッツァの製造方法。3. The surface layer cheese is a sheet, shredded,
The method for producing a frozen pizza according to claim 1 or 2, wherein the frozen pizza is crushed and shredded.
である、請求項１乃至３のいずれかの項記載の冷凍ピッ
ツァの製造方法。4. The method for producing a frozen pizza according to claim 1, wherein the surface layer cheese has an amount of 30 to 70 g / 9 inφ.
請求項１乃至４のいずれかの項記載の冷凍ピッツァの製
造方法。5. The melting by heating is melting by radiant heat,
The method for producing a frozen pizza according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06191550A JP3115191B2 (en) | 1994-08-15 | 1994-08-15 | Manufacturing method of frozen pizza |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06191550A JP3115191B2 (en) | 1994-08-15 | 1994-08-15 | Manufacturing method of frozen pizza |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0851964A true JPH0851964A (en) | 1996-02-27 |
| JP3115191B2 JP3115191B2 (en) | 2000-12-04 |
Family
ID=16276548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP06191550A Expired - Lifetime JP3115191B2 (en) | 1994-08-15 | 1994-08-15 | Manufacturing method of frozen pizza |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3115191B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9431560B2 (en) | 2011-03-29 | 2016-08-30 | Kuraray Co., Ltd. | Polyvinyl acetal resin film and multilayer structure articles using the same |
| JP2017108699A (en) * | 2015-12-17 | 2017-06-22 | 雪印メグミルク株式会社 | Processed cheeses, production method of processed cheeses, and production apparatus |
| US20230132586A1 (en) * | 2021-11-01 | 2023-05-04 | Michael A. Weinstein | Pizza outlet and business method |
-
1994
- 1994-08-15 JP JP06191550A patent/JP3115191B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9431560B2 (en) | 2011-03-29 | 2016-08-30 | Kuraray Co., Ltd. | Polyvinyl acetal resin film and multilayer structure articles using the same |
| JP2017108699A (en) * | 2015-12-17 | 2017-06-22 | 雪印メグミルク株式会社 | Processed cheeses, production method of processed cheeses, and production apparatus |
| US20230132586A1 (en) * | 2021-11-01 | 2023-05-04 | Michael A. Weinstein | Pizza outlet and business method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3115191B2 (en) | 2000-12-04 |
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