JPS5867138A - Pizza crust - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a pizza crust, and an object thereof is to obtain a crispy pizza crust with a novel texture and high palatability.

Pizza is a food that is widely used not only in general restaurants but also at home. However, making pizza crust from flour and other auxiliary materials is very complicated, so it is possible to save labor by popularizing preservative pizza crust such as frozen pizza crust. This trend is progressing not only in ordinary households but also in restaurants.

The conventionally known pizza crust is made by applying the traditional handmade method as it is, by fermenting and maturing dough made mainly of wheat flour, rolling it to a certain thickness, heating it, and then applying preservation techniques such as freezing. However, the commercial value of pizza products is greatly influenced by the flavor and texture of the crust itself, in addition to the flavor and texture of the toppings such as pizza sauce and ingredients applied on the crust. Therefore, the development of pizza crusts that give higher palatability and increase added value is the key to pizza manufacturing! T! This has become an important issue.

For the purpose of improving the quality of such pizza crust, especially improving the texture, for example, Japanese Patent Application Laid-Open No. 54-23141
There is a method in which a crispy texture is obtained by forming many dome-shaped protuberances inside a yeast-fermented dough sheet by frying in oil, as in the method in 1983-
78480, which uses at least two dough sheets, stacks each dough sheet in a state that they do not stick to each other, and rapidly heats it to obtain a crispy texture with a wide variety of textures. is becoming increasingly important.

The inventors of the present invention have repeatedly studied the above-mentioned problems and have
By baking a dough made by laminating 1113M dough or wheat flour dough with the amount of oil and fat rolled in being 30% or less, the soaking of pizza sauce is blocked by the top, and 2
The present invention was completed based on the finding that an extremely palatable pizza crust can be obtained in which the inner layer below the second layer maintains soft elasticity while the lower layer has a crispy texture.

Foods that are made by layering flour dough include pies and Danish pastries, but the amount of fat and oil that is D-ruined is as high as 40-100% (dough layered), and is 27-150%.
In the case of pie, yeast-fermented dough is not used and it has a smooth texture, but on the other hand, it is less soft and the layers tend to peel off easily, causing the pie layer to spill when eaten. However, there are problems such as lack of ease of eating. Furthermore, Danish pastry is made from yeast 111WI dough containing a large amount of auxiliary materials such as fats and oils and sugar, which is formed into several 109 layers and then baked, making it unsuitable for use as a pizza crust in terms of flavor and texture.

On the other hand, the pizza crust of the present invention differs from these conventional ones in that the amount of oil and fat rolled in is 30% or less, preferably 15% or less, and the outer layer is crispy while the inner layer maintains its soft elasticity. It has a richly varied texture and features unprecedented pizza crust characteristics.

In the present invention, "1-ruin oil and fat is 30%
% or less, but if the amount of fat and oil is within this range, it is possible to avoid the formation of an unfavorable texture for the pizza crust, such as the layering in the dough tends to take on a discontinuous structure, the layers tend to peel off easily, and the pizza crust lacks a soft feel. becomes. In other words, when the fat content is 30% or more, the texture is less soft, it easily falls apart and spills, it lacks functionality as a pizza crust, and the flavor balance becomes oily and greasy. Therefore, the above 30%
Hereinafter, the optimal amount of roll-in fat and oil is specifically 5 to 20%, preferably 15% or less.

The dough used is yeast-fermented dough or wheat flour dough, but there are no particular limitations on the type, composition, etc. of the raw materials. Specifically, the main raw material is wheat flour, and salt, milk, eggs, sugar, yeast, leavening agents, water, etc. may be used in appropriate combinations as auxiliary raw materials.

Yeast 111W dough or wheat flour dough may be prepared according to a conventional method. These doughs are rolled into 8 layers of dough using oil and fat, and this can be done using, for example, a method similar to the so-called French pie, in which rolled dough layers are layered with oil and fat, or an American method, in which dough is rolled in. The lamination method is not particularly limited.

The number of fabric layers formed by lamination is not particularly limited, but is preferably 3 to 27 layers. In other words, if the number of layers is too large, the overall feeling of crispness will become stronger, but on the other hand,
There is a growing tendency for the inner layer to lack softness. Conversely, if the number of layers is too small, the resulting pizza crust is comparable to conventional conventional methods. Therefore, the above 3 to 27 layers,
More preferably, the optimal range is 8 to 20 layers.

When the amount of oil and fat rolled in and the number of dough layers are within the above ranges, the baked dough will have a specific volume of 5 or less, preferably 1.
The number of pizza crusts is limited to 5 to 2.5 pieces, the specific volume is about 6 to 7, and the formation of a fluffy pie-like texture is avoided, so the texture and functionality as a pizza crust are fully satisfactory. I'm disappointed.

The type of roll-in fat is preferably shortening, butter, or other solid fat, but the use of liquid fat is not particularly excluded.

The pizza crust thus obtained may be baked as is, frozen or refrigerated as a raw crust, or may be subjected to dry heat or wet heat treatment and then frozen or refrigerated.

In addition, pizza crust toppings with pizza sauce, ingredients, etc. may be processed in the same manner as above. In this case, the moisture in the sauces will penetrate into the dough due to the oil layer on the upper layer of the topping surface. This prevents the texture of the crust from becoming sticky and maintains a crispy layer.

The present invention will be further explained below with reference to Examples.

Example 1 600 parts of wheat flour, 30 parts of sugar, 12 parts of salt, 24 parts of shortening, 10 parts of milk, 13 to 15 parts of fresh yeast,
Add 280 parts of water and knead with a dough mixer, humidity 60
~70%, after primary fermentation for 60 minutes at a temperature of 27-28℃, rolled out to a thickness of 2-3cm, left in a refrigerator at 5℃ for 1 hour, then rolled out, and spread 100 parts of shortening on top of the dough. A green crust consisting of 18 layers was prepared by repeating the folding three times.

The resulting raw crust was topped with cheese, salami, pine mushrooms, green pepper and tomato sauce and heated in an oven to obtain a pizza pie.

As a control, with the same formulation and MIM conditions as in -h,
A raw crust without lamination was prepared, topped with tomato sauce and toppings, and heated in an oven.The resulting two types of pizza pies were evaluated by 30 trained taste panels using a two-point comparison method. We conducted an evaluation. The results are shown in Table 1.

Table 1 * Significant difference at a risk rate of 5% ** Significant difference at a risk rate of 1% *** Significant difference at a risk rate of 0.1% In other words, the product of the present invention has a significant difference in source compared to the control amount. It was significantly liked because the crust did not feel slimy due to the soaking, and the texture was a mix of crispy and soft, and the flavor of the oil was well-balanced.

Example 2 500 parts of wheat flour, 240 parts of water, 10 parts of yeast, 2 parts of sugar
Shortening 9 was prepared in the same manner as in Example 1 by adding 10 parts of salt and 10 parts of common salt, kneading, spreading, and fermenting it for 30 minutes at a humidity of 50 to 60% and a temperature of 27 to 28°C.
A raw crust consisting of 6 of 18 layers was prepared by folding in □ with 0 parts.

The obtained raw crust was heated for 6 minutes in a heating machine using live steam blowing and steam heating (humidity 70%, temperature 140''C) to obtain a pizza crust.

On the other hand, as a control, a raw crust that was not laminated was heat-treated as described above.

After cooling the two types of pizza crusts obtained, cheese, salami,
Pine mushrooms, green peppers, and tomato sauce were placed on top and frozen, then thawed and reheated in an oven toaster for home cooking, and subjected to sensory evaluation using the two-point comparison method by 30 taste panels trained in the same manner as in Example 1. As a result, the present invention was significantly preferred over the control in terms of overall texture and flavor.

Claims (1)

[Claims] 1. Take yeast fermented dough or wheat flour dough. - A pizza crust characterized by being formed by laminating layers in which the amount of oil and fat that is rubbed in is 30% or less. 2. The pizza crust according to claim 1, wherein the amount of oil and fat rolled in is 15% or less. 3. The pizza crust according to claim 1 or 2, which has a specific volume of 5 or less.