JPH1066501A - Production of pizza or frozen pizza - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a piece of pizza having excellent crispy feeling and capable of keeping the feeling for a long period of time and to produce a frozen pizza for obtaining such a piece of pizza. SOLUTION: This producing method of a piece of pizza and a piece of frozen pizza are performed as follows. A lump of dough is produced by adding 0.1-20 pts.wt. in a dry weight of a component rich in glutenin separated from wheat gluten by an acidic aqueous solution containing <=30vol% of ethanol to 100 pts.wt. of wheat flour and kneading. Then, the resultant dough or crust obtained by dividing the dough into a desired size is frozen.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a pizza or frozen pizza, and more particularly to a method for producing a pizza or frozen pizza having a good Crisby feeling.

[0002]

2. Description of the Related Art Conventionally, there are two types of pizzas: an American type pizza having a soft crust texture and an Italian type pizza having a thin crust and a strong crisp feel. In particular, in the case of an Italian-type pizza, it is considered that the crust after baking is thin and the whole crust is Chrisby, and it is recently preferred by young people.

[0003]

However, the pizza of the Italian type retains its crisp feeling immediately after baking, but the crisp feeling disappears with the passage of time, especially in the portion with the topping. Would. Especially,
A product that takes a long time to eat after baking, such as a recently popular home delivery pizza, cannot make full use of the characteristics of the product.

[0004] American type baked or frozen or refrigerated crusts have been put on the market. These crusts are semi-baked or heat-treated by steaming, brought home and topped and baked in an oven or the like. However, since the crust is thermally denatured without being completely fired, there is a problem that a crispy feeling around the crust cannot be obtained in re-firing.

Accordingly, an object of the present invention is to provide a pizza which can maintain the crispy feeling of the whole crust for a long time, and to provide a method of producing a pizza having a crispy feeling even in a heat-treated frozen or refrigerated crust. .

[0006]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have studied and added, as a raw material, a glutenin-rich component separated from wheat gluten to wheat flour.
When kneading to produce a crust, the cohesiveness of glutenin,
The present inventors have found that a pizza capable of maintaining a crisp feeling can be obtained by the kneading property and the effect of improving elasticity, and have reached the present invention.

[0007] That is, the present invention provides a method for producing pizza, comprising adding a glutenin-rich component separated from wheat gluten to wheat flour using an aqueous acidic ethanol solution of 30% by volume or less and kneading the mixture to produce dough. Is the way. Further, there is provided a method for producing a frozen pizza, comprising freezing the dough or a crust made therefrom.

[0008]

DETAILED DESCRIPTION OF THE INVENTION Glutenin is generally 50-70.
After stirring and standing in volume% ethanol, the residue obtained by filtration is extracted with 0.2% sodium hydroxide and neutralized with acetic acid. In the present invention, as the glutenin-rich component, a glutenin-rich fraction which is a residue extracted with an aqueous acidic ethanol solution described in JP-A-5-309261 may be used. That is, the aqueous solution of acidic ethanol used for fractionation of wheat gluten is 30% by volume or less,
Preferably 1 to 20% by volume, more preferably 10 to 2%
In a 0% by volume ethanol aqueous solution, one or more kinds of organic acids or salts thereof consisting of citric acid, lactic acid, malic acid, tartaric acid, adipic acid, fumaric acid, gluconic acid and acetic acid are added in an amount of 0.01 to 5.0. It can be prepared by dissolving weight / volume% and adjusting the pH of the extract containing wheat gluten to 3 to 5.

The fractionation of wheat gluten is carried out by dispersing wheat gluten in this aqueous solution of acidic ethanol, stirring the mixture at 10 to 50 ° C. for about 0.5 to 5 hours, and centrifuging the mixture.
The supernatant, which is the extracted fraction, is collected to obtain a glutenin-rich fraction as a precipitate.

The glutenin-rich fraction is optionally washed with water and spray-dried to a powder. Glutenin is present in the sediment separated from wheat gluten by these methods.
0 to 80% by weight (dry basis), and in the present invention, this precipitate can be used as a glutenin-rich component. As the glutenin-rich component, it is preferable that glutenin is 50% by weight or more in the protein in the precipitate. The glutenin-rich component can be used not only as a dry powder but also as an undried precipitate.

In general, glutenin greatly differs in properties such as water absorption and kneading properties of powders depending on the type of extraction solvent, the method of removing the solvent, the drying method, and the like. Greatly affects the physical properties of the dough. The glutenin-rich component separated by the low-concentration aqueous ethanol solution of the present invention is superior to glutenin separated by a known high-concentration ethanol, has excellent water absorption and kneading properties, and has a basic skeleton of a gluten network in the dough. It can strengthen, enhance swellability, exert its elasticity and impart and maintain the crisp feel of the resulting baked pizza.

[0012] The amount of the glutenin-rich component to be added is generally difficult to determine depending on the glutenin content.
The amount is preferably 0.1 to 20 parts by weight, more preferably 0.5 to 3 parts by weight, based on 100 parts by weight of flour. 0.
If it is less than 1 part by weight, the effect of imparting and maintaining a crisp feeling is insufficient, and if it exceeds 20 parts by weight, the dough becomes too hard, which is not preferable. The method of adding the glutenin-rich component is not particularly limited, but is preferably a method in which the component is preliminarily mixed with flour.

In the production method of the present invention, those added and kneaded can usually be used as auxiliary materials in the production method of pizza. These auxiliary materials are not particularly limited, and include, for example, yeast, water or milk, salt, and, if desired, sugars, fats and oils such as butter and shortening. Further, by spraying or kneading the dough, if necessary, ethanol, an alkali salt of a lower fatty acid, or the like can be used.

The method for producing the pizza dough of the present invention includes:
There is no particular limitation, and a known method can be used. For example, first, the above-mentioned auxiliary material such as yeast is added to flour to which a glutenin-rich component is added, kneaded with water to make a dough, and the obtained dough is spread to an appropriate thickness, and is then formed into a circular or quadrilateral shape. Divide into crusts of desired shape. In addition, you may form a gas vent hole in this cloth | fabric as needed.

[0015] The obtained raw crust, preferably at room temperature
The final fermentation is performed at 70 ° C. and a humidity of 40 to 60% for several minutes to several tens minutes. This final fermentation imparts soft and suppleness. Next, the raw crust is put into a steamer, and preferably steamed at a vapor pressure of about 1 atm for about 8 to 10 minutes to obtain a crust.

The dough or crust obtained therefrom can be frozen under ordinary freezing conditions to obtain a frozen pizza. For example, it can be frozen at -30 to -40 ° C. for 30 to 120 minutes and distributed or sold in that state or refrigerated, and the crust can be put on topping and frozen or refrigerated to distribute and sell. it can. Examples of the toppings include mushrooms such as pizza sauce, cheese and mushrooms, vegetables such as peppers and tomatoes, and salami sausage as desired.

[0017] Only the crust is frozen or refrigerated for distribution.
When sold, the purchaser can cook with the desired topping. In addition, when frozen or refrigerated with toppings and sold, buyers will remain
Just cook.

The raw crust or frozen crust for pizza obtained in the present invention is not limited to the cooking method after the topping is placed. For example, it may be baked in an oven, an oven toaster, a frying pan, or the like, or may be heated in a microwave oven. The steam may be steamed with live steam. In particular, when baked in an oven, an oven toaster, or the like, it is possible to obtain a pizza that has a rich crisp feeling on the surface and can maintain the crisp feeling for a long time.

[0019]

The present invention will be described more specifically with reference to the following examples. In the examples, parts and% are by weight unless otherwise specified.

REFERENCE EXAMPLE 1 1 kg of powdered active gluten was dispersed and dissolved in an acidic ethanol aqueous solution obtained by dissolving 2 g of citric acid in 10 liters of a 10% aqueous solution of ethanol, extracted at room temperature for 2 hours, and then insoluble in a centrifuge. The substance was separated to obtain a precipitate. About 4 liters of water was added to the precipitate, and the liquid dispersed by a homomixer was dried using a spray dryer to obtain 360 g of a dry powder of a glutenin-rich fraction.

The physical properties of the obtained dry powder were as follows. Water 4% Protein 76% Glutenin content 84% (in protein) Gliadin content 10% (in protein) 1/40 pH of aqueous solution 4.3 Citric acidity 2.8%

EXAMPLE 1 100 parts of flour (light flour) was mixed with 2 parts of the dry powder of the glutenin-rich fraction obtained in Reference Example 1, and 5 parts of sugar, 1 part of salt, 5 parts of shortening, and 2 parts of baking powder were used.
Parts, 3 parts of yeast and 50 parts of water, knead it with a mixer to make dough, divide this dough into 60 g pieces each, spread it out into a circle with a diameter of 15 cm, and formed it. The raw crust was obtained by final fermentation for 40 minutes under the conditions of a temperature of 50 ° C. and a humidity of 45%. continue,
This raw crust was steamed with a steamer under the conditions of a steam pressure of 1 atm and a steaming time of 9 minutes to obtain a pizza crust.

After cooling the pizza crust, a pizza sauce is applied to the top of the crust, and natural cheese, salami sausage, onion, peppers, and mushrooms are placed thereon.
It was baked in an oven toaster at 00 ° C. for 15 minutes. The texture of the obtained pizza immediately after baking was excellent in the Crisby feeling in both the skin and the inner phase. Also, when the pizza after baking was eaten 30 minutes later, the crisp feeling was maintained.

Example 2 A steamed pizza crust was obtained in exactly the same manner as in Example 1. The pizza crust was frozen at −30 ° C. for 1 hour, wrapped in plastic wrap, and stored in a frozen storage. After storage for 2 weeks, the wrap was removed, the same topping as in Example 1 was placed, and baked in an oven at 180 ° C. for 18 minutes to obtain a baked pizza. The texture immediately after baking was excellent in the crisp feeling of both the epidermis and the inner phase, and the crisp feeling was maintained even when the crisp feeling was eaten after 60 minutes.

[0025]

According to the present invention, it is possible to provide a pizza which can maintain the crispy feeling of the whole crust for a long time,
A pizza with a good crisp feel can be provided even in a frozen or refrigerated crust after heat treatment.

Claims (3)

[Claims] 1. A method for producing pizza, comprising adding a component rich in glutenin separated from wheat gluten to flour using an aqueous solution of acidic ethanol of 30% by volume or less and kneading the mixture to produce dough. 2. The amount of the glutenin-rich component added is 0.1 to 20 parts by weight (dry weight) based on 100 parts by weight of flour.
The method for producing pizza according to claim 1, wherein 3. A method for producing a frozen pizza, comprising freezing dough produced by the production method according to claim 1 or crust produced from the dough.