KR20230101221A - Dough mixing and processing technology optimized for Chicago pizza automation equipment - Google Patents

Abstract

The present invention relates to Chicago pizza automation equipment which is introduced to produce a pizza dough of a predetermined standard by pressing the dough with uniform to compensate for the shortcomings of a frozen Chicago pizza which becomes tough and deteriorates in quality after cooking due to a long cooking time. Since the frozen Chicago pizza dough currently sold on the market uses a mixing ratio and dough similar to bread to be produced by hand, the texture of an original Chicago pizza is not provided. Accordingly, since the Chicago pizza automation equipment is introduced, various types of doughs can be applied, such that a biscuit dough can be used to implement the texture of an original Chicago pizza dough, thereby implementing the texture of the dough. The technology comprises a mixing step, a fermentation step, a transferring step, and a shaping step.

Description

Dough mixing and processing technology optimized for Chicago pizza automation equipment}

The present invention is the first in Korea to adopt an automated production line (automatic dough pressing facility) for Chicago pizza (deep-dish). Unlike the existing production method in which fermented dough put into a pizza pan was manually molded by a person, an automated pressing machine is used. By pressing the dough with a certain force, a dough with a certain height and thickness was realized. It relates to a manufacturing method that implements a dough texture similar to that of traditional deep-dish pizza while improving the texture and sensory of the tough and crumbly dough of conventional frozen Chicago pizza by setting a dough mixing ratio with a crispy texture like a biscuit.

Chicago Pizza originates from Chicago, a city located in northeastern Illinois, USA, and refers to various styles of pizza that have developed in Chicago. It is characterized by its thick thickness and uses a large amount of cheese. The crust of bread is generally about 5 to 7.5 cm high, but the thickness of the crust itself is thin to medium, and the bread part holds the contents like a bowl. Chicago pizza is baked in a round steel pan similar to a cake or pie pan.

Most of the frozen Chicago pizzas distributed in Korea are made by hand-forming the dough, and the crispy type of traditional Chicago pizza dough requires more man-hours in forming the dough, so it is difficult to mass-produce it, so dough with the same texture as ordinary bread is produced. are doing These products have the disadvantage that the dough becomes tough and crumbly after cooking due to the characteristic that the reheating cooking time is more than 15 minutes, and it is a different type of dough from the traditional Chicago pizza dough type. Existing manual production methods have limitations in improving the texture and quality of dough.

In addition, automatic pressing equipment was developed and introduced to secure sufficient production volume.

As a result of efforts to solve the above problems, the present inventors have tried to improve the limitations of existing products produced by hand (texture different from traditional Chicago pizza type, aging of dough and sensory degradation due to long cooking time) of traditional Chicago pizza style. It was confirmed that it was necessary to set the dough mixing ratio and introduce automated press equipment to realize dough. The automated press equipment is put into the dough pan to give the same force and time to all products during molding so that they can be formed in a uniform size, and the texture of the frozen Chicago pizza on the market is improved (different from the traditional Chicago pizza type). texture, aging of dough and sensory deterioration due to long cooking time), flour used for change and overall dough mixing ratio were developed.

Therefore, it is a process that can improve the productivity and quality of the product by matching the mixing ratio and automatic production facilities that can realize the texture and sensory of authentic Chicago pizza.

In order to achieve the above object, instead of the strong flour used for making general pizza dough, soft flour containing a lower protein content (strong flour 11-15%, soft flour 8-10%) compared to the strong flour generally used for cookies was used, The higher the protein content, the more active the formation of gluten, the higher the tension of the dough, and the better the shrinkage, making it difficult to mold the dough of a certain shape and realize a crispy texture. As shown in the table below, it can be seen that the combination of T4 (100% soft flour) compared to T1 (100% strong flour) reduces shrinkage, resulting in higher dough height and thinner thickness.

When comparing the hardness value of Pulmuone products to those of competitors, it can be seen that the hardness is soft rather than hard.

A large amount of butter was used to impart crispness and savory flavor, and a crispy dough like a biscuit was implemented.

In addition, Korea's first Chicago pizza automated production facility was introduced to ensure quality uniformity and mass production.

Hereinafter, the present invention will be described in detail.

Mixing step (step 1): After putting all the ingredients used for the dough into a mixer, mix them.

Fermentation step (2nd step): Cut the mixed dough to a predetermined standard and ferment the dough for 16 minutes in a fermentation room with a temperature of 38 ~ 40 ℃ and humidity of 60 ~ 65% to mold the dough into the desired thickness and size. At this time, if the fermentation time is insufficient, the dough is too hard to mold the dough in the desired shape and height, and if the fermentation time is excessive, the dough becomes too soft and sticks to the press molding machine, making production difficult. In the case of flour, the elasticity of the dough is strong and contraction occurs, so that the height is lowered and the edge thickness is thicker, resulting in an increase in hardness (Hardness value).

Shuttle step (step 3): Put the fermented dough into the baking pan and move it to the automatic pressing equipment.

Pressing Step (Step 4): The dough in the pan is moved to a pressing facility set to 12 pieces per row, and the dough is pressed in batches to form the dough into a certain thickness and height.

The present invention introduces an automated press facility to set the mixing ratio (use of soft flour and a large amount of fat) to realize the texture of the original Chicago pizza and to secure uniform quality, sensory and production volume of the dough. It improved the texture of the dough that became tough and crumbly after cooking, and improved the quality deviation and production volume that occur during manual production through automated production facilities.

1 is a flowchart showing the manufacturing method of this process step by step.
2 and 3 are actual photos of the shuttle conveyor and press equipment actually used.

Hereinafter, the present invention will be described in detail.

step. The following examples are only to illustrate the present invention, but the content of the present invention is not limited to the following examples.

Differentiated quality by introducing Korea’s first automated Chicago pizza production line and developing crispy biscuit edges

1. Mixing step (first step)

All ingredients used in the production of Chicago pizza dough are put into a spiral mixer according to the specified ratio and mixed until all ingredients are completely mixed. The oil (butter) used at this time is also added from the beginning of mixing, so that the fat and oil can be evenly distributed throughout the dough.

2. Fermentation step (second step)

The mixed dough is cut to a predetermined standard and fermented for 16 minutes in a fermentation room at a temperature of 38~40℃ and humidity of 60~65% to mold the dough into the desired thickness and size. At this time, if the fermentation time is insufficient, the dough is too hard, so the dough molding time is long, and the dough shrinks after molding, making it impossible to mold the dough of the desired shape and height. If the fermentation time is excessive, the dough becomes too soft. It may stick to the press molding machine and make production difficult.

3. Shuttle phase (third phase)

The fermented dough was put into a baking pan, moved to an automatic pressing facility, and continuously produced, ensuring dough quality and production stability.

4. Pressing step (4th step)

The dough in the pan is moved to a pressing facility set in 12 rows, and the dough is pressed in batches to form the dough into a certain thickness and height.

This Chicago pizza automated production process was introduced for the first time in Korea, and the dough mixing ratio was developed to realize the texture of traditional Chicago pizza, ensuring stable quality and production volume, and realizing the texture of traditional Chicago pizza. This compensated for the disadvantages of the dough's toughness and quality deterioration caused by the long cooking time of the frozen Chicago pizza by giving the dough a crispy texture. In addition, mass production is also possible through automated production facilities, and thus has excellent industrial applicability.

Claims (4)

All ingredients used for dough are put into a mixer and mixed (step 1):
The mixed dough is cut to a predetermined standard and fermented for 16 minutes in a fermentation room at a temperature of 38~40℃ and humidity of 60~65% to mold the dough into the desired thickness and size. At this time, if the fermentation time is insufficient, the dough is too hard to mold the dough of the desired shape and height, and if the fermentation time is excessive, the dough becomes too soft and sticks to the press molding machine, making production difficult (step 2):
Put the fermented dough into a baking pan and move it to an automatic pressing facility (Step 3):
The dough in the pan is moved to a pressing facility set to 12 pieces per row, and the dough is pressed in batches to form the dough to a certain thickness and height (step 4):
It is a Chicago pizza manufacturing method using a dedicated blending ratio capable of producing crispy dough and the first Chicago pizza automated production line in Korea.
According to claim 1, after mixing all the raw materials, the dough is fermented for 16 minutes in a fermentation room at a temperature of 38 to 40 ° C and a humidity of 60 to 65% so that the desired shape of the dough can be formed. A production method for fermenting with the desired aptitude. The method of claim 1, using a dough mixing ratio capable of realizing crispy dough and Korea's first automated production facility (press machine), production by supplementing the disadvantages of dough becoming tough due to long manufacturing time and wide variation in quality in the existing manual method possible manufacturing methods.
The manufacturing method according to claim 1, wherein the fermented dough is put into a baking pan through a shuttle conveyor at a constant speed and then moved to an automatic press facility set with 6 to 12 rolls per row to press the dough with the same force and time. .

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