JPH11206348A - Pizza and its manufacture - Google Patents

Abstract

PROBLEM TO BE SOLVED: To manufacture a pizza designed to prevent unevenness of baking when baking and to decrease the baking time, having a created new flavor and having uniformed flavor, and further to provide a method for manufacturing the pizza. SOLUTION: This pizza has a topping comprising at least a pizza sauce, an emulsified cheese (a cheese cause) and a fragmented cheese topped on crust, or has the partially topped emulsified cheese. The emulsified cheese is obtained by emulsifying a natural cheese and/or a processed cheese with a liquid milk. The method for producing the pizza comprises topping the pizza sauce on the crust, topping the emulsified cheese on the topped crust, and further topping the fragmented cheese on the crust topped with the emulsified cheese.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pizza having a cheese emulsion (hereinafter referred to as cheese sauce) topped and a method for producing the same. The pizza of the present invention has less baking unevenness during baking, shortens the baking time, and creates a characteristic flavor of a topped cheese sauce.

[0002]

2. Description of the Related Art A pizza includes a crust serving as a pedestal and a topping material topped on the crust. The crust is prepared by preparing a noodle band mainly composed of flour and molding the noodle band into an arbitrary shape such as a square or a circle. As the topping material, pizza sauce or cheese prepared with tomato as a main component, or spices or flavor substances are used. The above-mentioned cheese to be topped is in the form of shreds, chips, or dice, which is because it must be easily melted during heating and baking during ingestion. The pizza thus prepared is distributed by refrigeration or freezing, and when ingested, is heated in a gas oven or an electric oven to bake the crust and melt the topping material such as cheese.

[0003]

As described above, a pizza is prepared by topping a crust with various topping materials such as a piece of cheese, but the pizza is dropped from the crust during a manufacturing process or a distribution stage. There is a problem of doing. For this reason, in general, the crust is concentrated on the central portion of the crust and the center is raised so as to be dopped. If the topping is large in the center and small in the outer periphery in this way, it is inevitable that uneven firing occurs during firing at the time of ingestion.
Pizza is designed so that when the topped strip of cheese is completely melted, the optimum baking state is achieved.However, if the topping material is unevenly distributed, the melting time will differ, and the baking time will be different. The problem that it becomes long also arises.

[0004] That is, if the strip-shaped cheese or the like in the central portion is heated until it is completely melted, there is a problem that the topping material and crust in the outer peripheral portion are overheated and uneven baking occurs. It is also unavoidable that uneven distribution of the topping material causes partial variation in flavor. For this reason, the present invention has been studied on a pizza that can be topped without uneven distribution of a topping material such as cheese and can be uniformly baked when firing, and the purpose is to maintain a pizza-specific flavor. Another object of the present invention is to provide a pizza in which baking time does not occur and baking time is greatly reduced.

[0005]

SUMMARY OF THE INVENTION The present invention provides the following pizza to achieve the above object.
That is, the pizza of the present invention has a crust topped with a cheese sauce. In addition to the cheese sauce, at least a pizza sauce and flaky cheese are topped. The above-mentioned cheese sauce topping is partially done. The cheese sauce is emulsified using natural cheese and / or processed cheese and liquid milk as main components. According to the present invention, the pizza is manufactured by the following method. That is, this is a pizza manufacturing method characterized by topping a pizza sauce on a crust, topping a cheese sauce, and further topping a piece of cheese.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
The pizza of the present invention is prepared by topping at least a pizza sauce, a cheese sauce and a piece of cheese into a crust prepared according to a conventional method. The cheese to be topped is preferably a cheese having a heat melting property such as natural cheese. The pizza sauce that has been conventionally used as a topping material for pizza is used, and is prepared, for example, by mixing flavored substances such as seasonings and spices with processed tomato products.

The cheese sauce used in the pizza of the present invention is prepared by adding liquid milk to a natural cheese, a processed cheese, or a cheese mixture in which both are mixed at an appropriate ratio, and emulsifying the cheese. is there. Examples of the natural cheese include Gouda cheese, Edam cheese, Parmesan cheese, Gorgonzola cheese, cream cheese, mozzarella cheese, and the like. One or more natural cheeses are selected. These natural cheeses and processed cheeses are used in the form of small chunks, small pieces, or ground and powdered. The amount of natural cheese and / or processed cheese in the preparation of the cheese sauce varies depending on the type of cheese, the amount of topping on pizza crust, the taste, etc., but is preferably in the range of about 30 to 70% by weight. Above.

[0008] As the liquid milk, skim milk, whole milk or raw milk is used, and concentrated milk obtained by concentrating these milks or skim milk powder or whole milk powder once dried and powdered is used. It can also be used by dissolving it in an aqueous medium such as water or raw milk to obtain reconstituted milk. The amount of the liquid milk is preferably about 1 to 10 parts by weight in terms of non-fat milk solids with respect to 100 parts by weight of the cheese sauce. In addition, when emulsifying natural cheese and / or processed cheese with liquid milk, an emulsifying and stabilizing substance such as a molten salt and a stabilizer, and a flavoring substance such as a seasoning and a spice can be simultaneously added, if necessary.

Examples of the molten salt include citrate, monophosphate, diphosphate (pyrophosphate), polyphosphate such as triphosphate, tetraphosphate, pentaphosphate and hexaphosphate, or Graham. Salts and the like can be mentioned, and one or more of these are used. The compounding amount is 0.05 to 100 parts by weight of cheese sauce.
3 parts by weight.

[0010] Examples of the stabilizer include high-molecular viscous substances such as guar gum, carrageenan, gelatin, xanthan gum, pectin, and locust bean gum.
One or more of these are used. The amount of these stabilizers is 0.05 to 3 based on 100 parts by weight of cheese sauce.
Parts by weight. The molten salt can be used in combination with the above-mentioned molten salt, but the total amount thereof is preferably in the range of 0.05 to 5.0 parts by weight based on 100 parts by weight of the cheese sauce.

Other seasonings and spices include salt, pepper, sodium glutamate, powdered fruit juice and the like, and are added in an amount of 0.1 to 20 parts by weight based on 100 parts by weight of cheese sauce depending on the type and taste. Is good.
In the method for preparing a cheese sauce using the above-mentioned raw materials, first, liquid milk or, if necessary, water is added thereto and heated to about 60 to 90 ° C. while stirring. And, after dispersing and dissolving natural cheese and / or processed cheese, molten salt, stabilizer, or seasoning, etc., maintain the above temperature for 5 to 20 minutes or obtain a cheese sauce by homogenizing as necessary. Can be.

The flaky cheese topped into a crust together with the above-mentioned pizza sauce and cheese sauce includes shred, chip, dice, bead, and the like.
Natural cheese having heat melting property in the form of powder or the like is used, and may be the same kind as the natural cheese used for the cheese sauce, or may be a different kind, but the variety of flavors is increased. In order to achieve this, different types are preferable. This shredded cheese is obtained by cutting natural cheese into strips having a width of about 3 to 5 mm, a thickness of about 0.5 to 2 mm, and a length of about 10 to 30 mm, and a chip-shaped cheese has a width of about 3 to 5 mm and a thickness of about 0.5 to 0.5 mm. It is about 2 mm in length and about 10 mm in length, and is cut into irregular shapes by sasagaki or the like. The dice cheese is chopped into 2 to 5 mm square pieces, and the bead cheese is 2 to 5 mm in diameter and granulated.

The pizza sauce prepared as described above,
As for the topping of cheese sauce and flaky cheese, first, an appropriate amount of pizza sauce is topped with pizza crust prepared according to a conventional method so that the whole becomes uniform. After topping the pizza sauce, it is prepared by the method described above and topped with a fluid cheese sauce. The topping of this cheese sauce can be entirely topped, but it can be partially topped by a method such as using a thin nozzle to scatter it on the outer peripheral side from an intermediate point between the center and outer periphery of the crust. Is preferred.

The following effects are obtained by this partial topping. (1) For example, when cheese sauce having different flavors is dotted on the outer peripheral side of a circular crust and topped,
When cut into pieces radially after firing, different flavors can be imparted to each cut piece, and a variety of flavors can be achieved. (2) When the cheese sauce is partially topped on the outer circumference, the top is not heated with the same amount as the conventional strip natural cheese, so the top is not overheated, so the outer circumference is overheated. Since it is not necessary to heat until the state is reached, there is no unevenness in firing, and the firing time can be shortened.

After topping the pizza sauce and cheese sauce on the crust as described above, the sliced cheese is topped. Considering the amount of cheese sauce topping, partial topping, etc., the topping of the flaky cheese should be optimized when the flaky cheese is completely melted during firing. preferable. The pizza thus prepared is packaged, distributed by refrigeration or freezing, and baked at the time of ingestion by a gas oven, an electric oven, a microwave oven, or the like.

Hereinafter, the present invention will be described in detail with reference to Examples, and the effects of the present invention will be clarified by showing Comparative Examples.

EXAMPLE 1 10 parts by weight of concentrated milk having a solid content of 50% and 10 parts by weight of water were placed in an emulsification tank and heated to 80 ° C. while stirring, and 50 parts by weight of Gouda cheese and 30 parts by weight of cream cheese were added thereto. And dissolve,
After heating for 10 minutes while maintaining the above temperature, the mixture was cooled to 15 ° C. to prepare a cheese sauce. This cheese sauce was prepared by a conventional method and the cheese sauce prepared above was applied to the outer peripheral portion of a 200 mm diameter crust topped with 20 g of pizza sauce, using a thin-tube nozzle.
Partially topped with 8 spots around 20mm. Further, 50 g of shredded mozzarella cheese was topped and then frozen at -40 ° C to obtain a frozen pizza. The substantial weight of cheese topped in this frozen pizza was 70 g.

Example 2 Reconstituted milk prepared by dissolving skim milk powder in an emulsification tank to a solid content of 25%
Add 19.8 parts by weight, heat to 83 ° C with stirring, add and melt 50 parts by weight of powdered Gorgonzola cheese and 30 parts by weight of processed cheese, and 0.1 part by weight of guar gum and 0.1 part by weight of sodium citrate. After heating for 10 minutes while maintaining the above temperature, the mixture was cooled to 15 ° C. to prepare a cheese sauce. This cheese sauce was prepared by the usual method, and the pizza sauce was topped with 20 g and the diameter was 200 mm.
The cheese sauce prepared above was partially topped on the outer peripheral side portion of the crust using a thin-tube nozzle with about 16 spots having a diameter of about 15 mm. After topping 50 g of mozzarella cheese in a 10 mm square die,
Frozen pizza was obtained by freezing at ℃. The substantial weight of cheese topped in this frozen pizza was 75 g.

Comparative Example 1 20 g of natural cheese obtained by mixing shredded Gouda cheese and cream cheese in a ratio of 5: 3 to a crust of 200 mm in diameter prepared by a conventional method and topped with 20 g of pizza sauce, and shredded mozzarella cheese Five
After topping 0g, it was frozen at -40 ° C to obtain a frozen pizza.

[0019]

Test Examples The frozen pizzas obtained in Examples 1 and 2 and Comparative Example 1 were subjected to a baking test and a sensory evaluation test. Firing Test and Sensory Evaluation Five frozen pizzas obtained in Examples 1 and 2 and Comparative Example 1 were each heated and baked at 250 ° C. for 4 minutes in an electric oven. The surface temperatures at three places were measured immediately before and immediately after baking of this pizza. Table 1 shows the results. The baked pizzas of Example 1 and Comparative Example 1 were subjected to a sensory evaluation by six panelists using a three-point preference method. In the evaluation by the six panelists, there were six correct answerers. Breakdown of 6 people is Example 1
Of the respondents answered that the product according to the above had a favorable flavor. None of the products according to Comparative Example 1 had a favorable flavor.

[0020]

[Table 1] @

As apparent from Table 1, Examples 1 and 2
The surface temperature distribution immediately after baking the pizza obtained in
Both the intermediate portion and the outer peripheral edge show almost the same temperature, and it can be seen that they are fired uniformly. On the other hand, in the surface temperature distribution of the pizza obtained in Comparative Example 1, the temperature at the center was low, the temperature at the outer peripheral edge was high, and the surface temperature also varied between samples. This indicates that if the central portion is further baked to a state necessary for ingestion, the outer peripheral portion becomes overheated and burns, and the calcination time becomes longer. The fact that there is variation among the samples indicates that the heating state changes depending on the topping state (uneven distribution state) of the flaky natural cheese and is not constant. In addition, in the sensory evaluation, the pizza of Example 1 received higher evaluation than the comparative example, though the same weight of cheese was topped. This is because the pizza of Comparative Example 1 has unevenness in flavor due to uneven distribution of cheese in the center, whereas the pizza of Example 1 has a cheese sauce topped on the outer periphery along with the flavor of molten natural cheese. This is due to the fact that the flavor is also felt at the same time, so that the whole is made uniform.

[0022]

According to the conventional pizza, when the topping material such as flaky cheese is topped, the topping material is concentrated at the center portion to prevent the topping material from falling off the crust during the manufacturing process and the distribution process. The topping was in a state where the parts were swelling. When the topping material is unevenly distributed in this way, when the topping material such as the flaky cheese in the central portion is heated until completely melted during baking, the outer peripheral portion is overheated, causing uneven grilling, and Not preferred. On the other hand, since the pizza of the present invention has a part of cheese partially topped on the outer peripheral side in the form of a cheese sauce, even if the same amount of cheese is conventionally topped,
The topping does not have to be performed in the state where the central portion is raised. Thereby, even if the central portion of the pizza is heated until it is baked during ingestion, the outer peripheral portion does not become overheated, there is no uneven baking, and the baking time can be shortened. In addition, the flavor of the pizza can be made uniform, and by adding various flavor substances to the cheese sauce, the variety of flavors can be easily made and a characteristic flavor can be created.

Claims (5)

[Claims] 1. A pizza wherein a cheese emulsion is topped on a crust. 2. A pizza wherein a crust is topped with at least a pizza sauce, a cheese emulsion and flaky cheese. 3. The pizza according to claim 1, wherein the cheese emulsion is partially topped. 4. The pizza according to claim 1, wherein the cheese emulsion is obtained by emulsifying natural cheese and / or processed cheese with liquid milk. 5. A method for producing pizza, comprising topping a crust with a pizza sauce, topping a cheese emulsion, and topping a piece of cheese.