TW436265B - Pizza crust, pizza and production thereof - Google Patents

Abstract

The present invention relates to a pizza crust, a pizza and a process for producing the same. The present process comprises adding water into a mixture of wheat flour, cooked glutinous rice and an enzyme product, fermenting the mixture and then shaping the mixture into sheets. These sheets are them cooked in oil and held on two-piece plates with a specified distance. The resulting total pizza crust 10 has an upper crust 11 and lower crust 12 with a hollow part 13 between the two crusts. While sauce, cheese and other food products are spread on the total pizza crust 10, the resulting pizza crust is chilled or frozen as required to produce a microwave cooking pizza. The chilled or frozen preserved pizza can provide a good tasting food product being heated in a microwave.

Description

436265 V. Description of the invention d) The present invention relates to pizza slices and pizzeria pizzas suitable for cold-processed food. Generally speaking, the raw materials containing wheat gluten and other ingredients are mixed with water to form a leaven, which is then exhaled and molded into thin slices. to make. The so-produced Posa, weaving ', is also known as crunchy. However, because the pizza is troublesome, there are pizzas on the market that are stored frozen or refrigerated. However, the problem is that the taste is soaked by the absorption of moisture by the microwave oven and the cooking material. Commodities that can be eaten because they are heated in a microwave oven In order to solve this problem, the pizza slice for conditioning is characterized by a combined pizza slice for microwave conditioning that does not join the wafer layer powder of the microwave heating element, but the microwave heating element. Baking powder. After being frozen or refrigerated, it is heated in a microwave oven and its manufacturing method. Powder, yeast, and if necessary, add fat and ingredients, make this blank at 27 to 30 ° C, and then place dishes on it, then prepare its cakes (cake base) with crispy and loose groups. Auxiliary and home-made tamari cakes are sprinkled with sauces, and dishes are kept for sale. This kind of frozen or chilled box can be eaten by heating. When it is heated, the pizza slice will lose its crunchiness and become difficult to bite. This becomes the bottleneck of selling in convenience stores only for a while. Japanese Unexamined Patent Publication No. 9-37748 1f1 reveals the microwave ‘the microwave heating element is replaced with a pizza pie’ The pie is made of a multilayer structure ’and contains powdered fats and / or glutinous rice, without powdered fats and / or glutinous rice.

c: \ Program Files \ Patent \ 310457. ptd

Page 5 of 436265 V. Description of the invention (2) Also disclosed in JP-A-H 3-216161, a method for manufacturing food for pizza bases, which is characterized by being in wheat flour, is added with a coarsely crushed cake and mixed with water. After baking. In the examples of the same publication, a billet made of wheat flour, granulated cake, baking powder, food, and water was used. Furthermore, Japanese Patent Application Laid-Open No. 8-19366 discloses that glutinous starch is blended into a confectionery material, formed into a shape, frozen, and then fried and roasted for pizza. In the example of the same publication, it is described that the glutinous billet is made into a plate shape, and after the mold is round, the butter liquid containing the new powder and gelatin gum is attached, and the α-grain rice is adhered and frozen by the butter liquid After being fried and then roasted, pizza slices can be prepared. Furthermore, No. 59-3170 discloses the manufacture of pizza slices, which is formed by forming a blank containing wheat flour, yeast, fat, food, and water into a thin sheet. A plurality of through-holes are perforated on this thin sheet. The conveyor is made by holding and frying. This pizza slice contains a plurality of hood-shaped hollow bulges or bubbles. Further, No. 56-24483, it is described that at least two sheets of extended raw noodles are laminated to 'encapsulate air between the layers to make raw cakes. Although frozen for a long period of time, the above-mentioned stored The air expands when heated and forms a swell in the product along with the water vapor produced. However, the pizza slice for microwave conditioning of JP-A-Hei 9-37748 must have a microwave heating element. Because of its multi-layer structure, the manufacturing process is complicated, and the cost is changed to the south. In addition, the pizza base food obtained by the method of JP-A-H 3-216161 is used, for example, after the cake base is frozen and stored, the dishes are placed in an oven and baked.

C: \ Program Files \ Patent \ 310457. Ptd Page 6 436265 V. Description of the invention (3) Salsa should be stored frozen when it is cooked, and the cakes should be fully maintained. Furthermore, the wheat flour is only used for those who have lost the pizza. In the shape of a hood-shaped hollow connection where the sauce cannot be easily placed, when the pizza is frozen, there are more cakes. After the cooking materials are frozen and heated, the cake is heated in the microwave as described above, stored and microwaved to have It can be fully invented. Therefore, the heating treatment of this wave furnace and its manufacturing method are as described above. However, if it is to be applied to the dish after being placed on the dish material and then heated in a microwave oven, it cannot be loosened. The problem of crispness. The pizza slice No. 8- 1 93 66 in Kaiping, because it is fried without using 轜 chain material, has a rice-fruit-like flavor. The original flavor of the slice is a problem. Special pizza 59- 3 1 No. 70 pizza, due to the formation of bulges or bubbles, the surface unevenness, there are problems with the dishes or materials ° Also, water easily penetrates through the upper and lower skin, such as The utility model is applied to the problem that the dish cloth is placed in a dish material or stored in a refrigerated state, and the crunchiness of the food cannot be fully maintained by heating in a microwave oven. Special Gongzhao No.56-24483 is sprinkled on uncooked slices for storage, only to be burned when eating. 'Cannot be applied to cold lingbao left after spreading dishes on pre-sliced dishes +% Lantern today, preserved and eaten Only with products. Food cold food or refrigerated pizza ready-to-eat products have not yet been able to satisfy the taste and flavor. The purpose of the invention is to provide Α, ，, · 5Γ π Ο 忒 4 7 'East or the smallest after refrigerated storage. Delicious pizza slice, pizza, purpose, the pizza of the present invention ^ slice, characterized by wheat

436265 V. Description of the invention (4) The powder is the main component, the body is flat, and the top and bottom are up and down. This release contains sauce, cheese, and this product contains less wheat flour. Let the deep-fried dough pieces become more advanced. Prepared food materials. The person who maintains the pizza slice of the present invention is easy to fry the manufacturer, the lower skin is separated, the dishes are placed inside, the sauce is placed in the hair, and the dish is heated to give a crispy taste and wind. The raw wheat is separated from the upper and lower skins and the pizza is sliced. The original flavor is placed on the sauce and the whole becomes the whole. The upper part of the pizza is transparent. The ingredients are easy to eat. The inner portion of the flour and cooked glutinous rice of the present invention The whole is due to small factors. In addition, the crispy and loose ingredients of the dish are continuously hollowed to the lower part because they are frozen or cold at the same time. At the same time, the powder of the pizza slice, the fried hollow pizza, and the pizza slice made by deep frying. The skin surface is separated from the entire skin and the entire interior forms a continuous hollow shape. Ming's Pizza 'is characterized by those who have been sprinkled with the above pizza slices and other dish ingredients. Invented method for making pizza slice 'is characterized by adding water to raw materials of cooked standard rice flour and yeast, mixed with water to form a blank, fermented, formed into a thin slice of a predetermined shape, and then thinned. It is characterized by the top pizza slice, the saucer, cheese, and other vegetable and wheat flour as the main ingredients, so the surface of the upper and lower skins can be the whole flat material. In addition, because of the crispy texture of the oil, and because of its appearance, moisture can be suppressed from the skin. The pizza slices are spread and stored in advance, so only the microwave does not lose the original manufacturing method of the pizza slices. By using them together, the slices swell uniformly to obtain the pizza slices, and thus the pizza slices

43 6265 _ V. Description of the invention (5) ------ The whole forms a crisp and loose number. ^ The upper skin of the material is penetrated to the sensation, and at the same time, the moisture can be suppressed from the dishes. At least the lower skin can be maintained :: In the skin, even if it is microwave-heated, the glutinous rice flour is made crispy with yeast. It also has good flavor due to the combined use of wheat flour and cooked rice. "Fermentation manufacturing" Therefore, the pizza manufacturing method according to the present invention has the original pizza slice, by preliminarily putting the dish such as frozen or refrigerated on the pizza slice known to you, through the example ^?, Even if it is heated in a microwave oven Processing can also make pizza with good taste and flavor.衣 忖 _Simplified illustration of the picture. Fig. 1 is a plan view of a pizza slice according to an embodiment of the present invention. Fig. 2 is a cross-sectional view taken along line km 'of the drawing. Fig. 3 shows a side view of the pizza slice. Best Mode for Carrying Out the Invention In the present invention, although the raw material of the pizza slice may be wheat flour, it is preferred to use wheat flour, cooked glutinous rice flour, and yeast. ^ :: f should add alpha wheat flour and other cereal flours and alpha starch: $ Essential oils such as crispy oil, seasonings such as glutinous rice and sugar, fermentation: "The cooked glutinous rice flour" referred to here is rice flour One type will be steamed in the water, steamed after drying, and coarsely crushed after drying. Others include the new powder, white jade powder, etc., but the new powder system: = powdered rice washed with water to remove water, in a moderate water absorption state Crushed and dried

4 3 6 2 6 5

: Jade powder is made by washing white glutinous rice in water and soaking it in water for one night, removing the water knife, soaking in water, selecting the emulsion, sieving, squeezing the precipitate, dehydrating and drying; no matter what There is a clear difference between cooked glutinous rice flour. When using cooked rice noodles, the weight ratio of wheat flour to cooked glutinous rice noodles is preferably 95 · 5 to 80: 20 ^ When cooked glutinous rice noodles are more than the above ratio, it is not easy to form a cavity inside when fried, and cooked If the glutinous rice flour is less than the above ratio, then when cooked in a microwave oven, it will lack the crispy texture of the original pizza slice. Although the method for manufacturing the pizza slice of the present invention is not particularly limited, the following method is preferably used. That is, an appropriate amount of water is added to the above-mentioned raw material complex order to prepare the billet. It is advisable to ferment the billet at 27 to 30 t and perform flapping (exhaust). Then, it should be formed into a sheet shape having a thickness of 1 to 4 mm, and die-cut into a desired shape such as a circle or an oval to form a thin moon. If the thickness of the thin moon is less than 1 mm, it is difficult to form a cavity in the interior and it is difficult to form a thin sheet. If the thickness is more than 4 mm, the flame during the frying process is deteriorated and the crunchiness cannot be improved. In addition, the surface of the sheet may be coated with butter such as starch, oil, etc. to form a coating that prevents moisture from moving. After forming the sheet in this way, it should be allowed to stand for a while, and then ′ should be soaked and fried in oil at about 180 to 200 ° C. If the above temperature is less than 180 ° C, it will be difficult to make a pizza slice with a hollow inside. If it is more than 2000c, it will be easy to fry and lose flavor. The frying time depends on the size and thickness of the slice.

C: \ ProgramFiles \ Patent \ 310457.ptd Page H) 436265 V. Description of the invention (7) ^ '"'-different 'Generally, about 4 minutes is appropriate. At this time of frying, it is preferable that the above-mentioned sheet is placed between two sieve plates so as to suppress the expansion of the sheet. At this time, the gap between the sieve plates is preferably 4 to 10 nm. If the interval is less than 4 mm ′, the thin slice cannot be expanded and thickened, so it cannot effectively form a hollow inside. If it is larger than ^ long, the upper and lower skins are excessively separated, and the pizza slice becomes easily cracked. & 'The pore size of the sieve plate is preferably 10 or less. When the hole diameter is larger than the above, "thin" &1; when it expands, it protrudes from the holes of the sieve plate and bulges, because the surface of the obtained pizza slice is uneven, so the dish materials and the like become difficult to place If the hole diameter is reduced, the surface of the upper and lower skins becomes a roughly flat pizza slice. Examples 1 to 3 (i) show examples of the pizza slice of the present invention obtained in this way. The pizza slice 10 has an oval shape when viewed from a plane, and has a long range A and a short diameter B °, and the upper and lower skins 11 and 12 are separated as a whole, and a hollow portion 13 communicates with the entire interior. Further, according to the aspect of the present invention, "the hollow part 13 is adhered to the upper and lower skins 11 and 12 even if the upper part and the lower part 11 are adhered to each other" as long as the entire cavity is formed. Although the surfaces of the upper and lower skins 11 and 12 are slightly uneven, such as a mesh, due to the relationship between the sieve plates, they are generally flat. The long diameter A is preferably 130 to 200 mm, and the short diameter B is preferably 60 to 90 mm. When the long diameter A is longer than 200 mm, it becomes difficult to hold and eat with the whole hand when placing the dish materials. When it is shorter than 130 mm, it is difficult to form a hollow inside. When the short diameter B is longer than 90mm, it becomes difficult to eat with one hand, and when shorter than 6 Omai, it is difficult to form a hollow inside. The thickness c is preferably 4 to 10 mm. When the thickness C is thinner than 4mm, the hollow portion 13 cannot be effectively formed, and IEH111 ^ C: \ Program Files \ Patent \ 310457. Ptd page 11 ^ 36265 V. Description of the invention (8) The machine is thicker than 10 mm In addition, when the length of the diameter A to the short diameter B is long and the dish material is still long, the present invention takes it out, sprinkles it with heat conditioning, and it is ready to be placed on the cloth. In addition, the sauce is used as a sauce. When using meat or fish, it is easy to eat it in a small way, such as through the court, and the sauces and dishes maintain the pizza. Therefore, the upper and lower skins 11 and 12 are not separated from each other when the oven is not heated. It is sufficient and becomes difficult to eat. Make short ^ (Extend B: long diameter α = less & p: slender low λ-i · 1.5 to d slender shape is better. When the ratio of length is shorter than the above, make the short diameter B into one hand Jokozhe cannot be sufficiently long because the diameter of t is eight. On the contrary, the longer diameter A is shorter than the shorter diameter B, which is more inconvenient than the above. The tablets are frozen or refrigerated separately. Save, if necessary, add cooking materials to the microwave oven, oven, etc .: make pizza, but in order to make only 2 hours of electronic cooking, dry roads, other dishes, shake, etc., pre-pack if necessary, and then freeze or It ’s better to keep it. For sauces, you can use Fanzhuang f sauce, white sauce, egg yolk curry sauce, etc. For other dishes, you can use shellfish, vegetables, fruits and other kinds of ingredients. Also, It is better to freeze as fast as possible, such as a frozen air supply refrigerator. The pizza of the present invention obtained by freezing or refrigerating is heated in a store or a home oven to become a warm and ready-to-eat pizza. In this case, the hollow part 13 And the upper and lower skins u and 12 have fats adhered to the skins 11 and 12 due to deep frying. Therefore, the moisture contained in the material is difficult to transfer to the pizza, and the crispness of the slice 10 is good. Moreover, the wheat kernels will lose the original flavor of the pizza slice. Therefore, even if the You can also get pizza with good taste and flavor β

436265 V. Description of the invention (9) The following describes the embodiments of the present invention. Example 1 The raw materials shown in Table 1 below were all mixed together and stirred at 25 ° (: to make a blank. After leaving the blank at room temperature for 60 minutes to ferment, tap (exhaust)) After spreading to a thin sheet with a thickness of 2mm, it is punched into a sheet with an oval shape as shown in Figure 1. This sheet is left to stand for 40 minutes at 180. (: Frying minutes, get Pizza slice. When frying, 2 pieces of 5 sieve mesh wire mesh facing each other with a gap of 7mm, hold the slice together to suppress its expansion α. The pizza slice obtained in this way is shown in Figure 1, and the long diameter A is 170mm , The short diameter B is 80 mm, and the average thickness is 7 minutes. The interior of the entire hollow part 13 'upper and lower skins 11 and 12 is formed. Although there are mesh-like irregularities, the whole is generally flat. "Here is a pizza On the cake, sprinkle with tomato juice, cheese, bacon, shallots, red bell peppers, etc., 'quickly freeze in the air-blast freezer, and store in the freezer. (Table 1) Wheat flour 9 0 parts by weight cooked glutinous rice flour 10 4 parts by weight of sugar, 2 parts by weight of yeast, 2.5 parts by weight of fat, 5 parts by weight of water 40 parts by weight 11 ^ 11 11 ^ C: \ Program Files \ Patent \ 310457. Ptd Page 13 436265 V. Description of the Invention (Comparative Example 1) In the formula of Table 1 of Example 1, the cooked rice flour was not used, and wheat 1 〇〇Parts by weight of all required ingredients are mixed together and stirred at 25 ° C to make a blank. After leaving the blank at room temperature for 60 minutes to ferment, tap (exhaust) to spread the pressure to thick After the sheet is 1mm in diameter, it is cut into a circle with a diameter of 120 mm. Two sheets of this circular sheet are superimposed so that an air layer intervenes in the middle, and the edges are squeezed and joined by a circular model. The stacked slices were left to stand for 40 minutes, and then baked in an oven for 5 minutes to obtain pizza slices. The pizza slices obtained in this way had a diameter of 120 mm and an average thickness of 10 minutes. The internal hollow state was only the center. The thick and swollen portion is hollow. On top of this pizza slice, the same ingredients and dish materials as in Example 1 are sprinkled, and they are quickly frozen in a ventilation refrigerator and stored in a freezer. Comparative Example 2, ... Implementation In the formula of Table 1 of Example 1, instead of cooked glutinous rice flour, wheat flour 100 was used. All parts by weight of the required ingredients are mixed together and stirred at 25 t to make a blank. After the blank is left to stand for 60 minutes at room temperature and fermented, it is beaten (extracted) and expanded to a thickness of 2 mm. After being shaped, it is cut into a circle with a diameter of 120mm. After standing for 40 minutes, it is perforated on the sheet with a 2-5cm interval, and the sheet is fried at 18t for 4 minutes to obtain a 1-screen sieve with two holes opposite 2 pieces of perforated metal wire netting the sheet to suppress its expansion. The pizza slice obtained in this way has holes from the aforementioned metal wire netting

^ 436265 V. Description of the invention (ιυ Protruding bulge-shaped bulges. Each bulge forms a hollow inside, and the upper and lower skins are connected between the bulge and the bulge. As a result, multiple hoods are formed on the upper and lower skin surfaces. The bumps are arranged at a predetermined interval, and the unevenness is 12 mm. The average thickness of the bulges is 12mm. On top of this pizza slice, spread the same sauce and dish materials as in Example 1, and quickly freeze it in the air-supply refrigerator. Stored in a freezer. Experimental Example 1 The frozen pizzas obtained in Example 1, Comparative Examples 1, and 2 were taken out in the first case and the fourth case of cryopreservation, respectively, and stored at 4 hours after thawing in a microwave oven (1400W). ) Heat for 30 seconds. The pizza that has been completed in this way will be given to 0 groups to discuss the participants' tasting, and the σ test will be conducted on the taste (crispness), flavor, and total evaluation. The evaluation is divided into 5 stages, 5 ... Good, 4… good, 3… common bangs, 1… very poor. The average of the participants in the group discussion was 矣 · No. The results are shown in Table 2 (frozen preservation week: ^ week) and Table 3 (see table) ., 7 / Su save week 4) (Table 2 ) (The first week of frozen storage) Example of a complex of cereal flour 90 parts by weight of wheat flour + 10 parts by weight of cooked standard rice noodles fried inside the whole hollow Comparative Example 1 Wheat flour 100 parts by weight Wheat flour 100 parts by weight Method hollow state

A36265 V. Description of the invention (12) Taste 4.6 3. 8 3.3 Aeolian 4. 8 3.9 4.2 Overall evaluation 4. 7 3.9 3.8 (Table 3) (Frozen storage 4th week) Example 1 Comparative example 1 Comparative example 2 榖90% by weight of wheat flour + cooked glutinous rice flour 10 parts by weight wheat flour 1 0 0 parts by weight wheat flour 1 0 0 parts by weight Heating method deep-fried roasted deep-fried hollow inside the whole hollow only the central hollow part hollow Taste 4. 5 1.0 1.6 Flavor 4.8 1.8 2. 4 Overall evaluation 4. 7 1.4 2.0 From the results in Tables 2 and 3, it can be seen that the pizza of Example 1 obtained by frying and having a hollow interior as a whole, was stored frozen 4 It is also possible to maintain good taste and flavor after the week, but the pizza of Comparative Example i, which is obtained by roasting, and whose internal hollow state is only hollow in the center, and the comparative example 2, which is obtained by frying, and whose internal part is hollow For pizza, the taste and flavor of the pizza after 4 weeks of frozen storage are significantly deteriorated. Comparative Example 3 All the ingredients shown in Table 4 below were mixed together and stirred.

C: \ Program Files \ Patent \ 310457. Ptd page 16 436265 5. Description of the invention (13). (: I finished it to make a blank "Let the blank stand at room temperature for 60 minutes and ferment it. After patting (exhausting), the compressive pressure is a thin sheet with a thickness of 2mm, and the die is cut into a shape not shown in Figure 1. (The long diameter is 170 mm and the short diameter is 80 mm.) Make an ellipsoidal sheet. Leave the sheet to stand for 40 minutes, and fry it at 18 °. Opposition =, its swelling. The pizza obtained by this operation = still !: The internal hollow state is that the upper and lower skins are still stuck, and the empty part of t is not connected to the whole. On this pizza slice, sprinkle Placement of cloth; head with red bell peppers' supply air reefer 4 = put = east ::, (Table 4)

Yeast Oil Example 2 Water 2. R # #

Weight & Weight i In the formula of Table 4 of Comparative Example 3, the cooked glutinous rice flour was increased by W. Parts by weight, others are replaced with parts by weight 'to make pizza slices. * M cake obtained by this operation [, its operation is to make 7mm, the internal hollow state is all connected, the average thickness of the middle office is

43 6265 5. Description of the invention (14) On this pizza slice, spread the same sauce and dish materials as in Comparative Example 3, and then quickly freeze it in a supply air freezer and store it in a freezer. In the formulas of Comparative Example 4 and Table 4 of Comparative Example 3, wheat flour was reduced to 90 parts by weight, and the new flour was increased by 10 parts by weight. The pizza slice obtained in this way has an average thickness of 71 ^. Although the internal hollow state is generally hollow, the upper and lower parts are connected. On this pizza slice, spread the same sauce and dish materials as in Comparative Example 3, 'quickly freeze in an air-blast freezer, and store in a freezer. Β Comparative Example 5 Comparative Example 3 Table 4' Reduce wheat flour The weight was 90 parts by weight. Instead, the glutinous flour (who crushed the glutinous rice) was increased by 10 parts by weight. The rest of the procedure was the same as in Comparative Example 3 to produce a pizza slice. The average thickness of the pizza slice obtained in this way is 7πηη. Although the internal hollow state is roughly hollow, the upper and lower skins are still connected. + On this pizza slice, the same sauce and vegetable ingredients as those of Comparative Example 3 were sprinkled on the pizza sheet and quickly frozen in a ventilation refrigerator, and stored in a freezer. Test # 丨 2 The frozen pizzas obtained in Comparative 3, Example 2, and Comparative Examples 4 and 5 were taken out on the cold bed for the first week and the fourth week, respectively, and were taken at 4.匚 Leave to unroll for 1 hour, then heat in a microwave oven (1 400W) for 30 seconds. The pizza completed in this way will allow 10 panel discussion participants to taste the food. ”Perform a functional evaluation on taste (crispness), flavor, total evaluation, etc.

V. Description of the invention (16) '-Frozen pizza for oven heating conditioning' can also satisfy the good taste and flavor. Therefore, the experiment was continued by changing the proportion of cooked glutinous rice flour. = Examples 3 to 5 In the formula of Table 4 of Comparative Example 3, a part of wheat flour was replaced with cooked standard rice flour. 'Others The same procedure as in Comparative Example 3 was used to make pizza slices β, and the recipe included blending wheat flour. 95 parts by weight, 5 parts by weight of cooked glutinous rice flour (Example 2), 90 parts by weight of wheat flour, 10 parts by weight of cooked glutinous rice flour (Example 3), and 80 parts by weight of wheat flour, cooked glutinous rice There are 3 types of powders (20 parts by weight) (Example 4). The pizza slices obtained in this way had an average thickness of 7 mm, and the hollow state inside was generally hollow. On these pizza slices, spread the same sauces and dish materials as in Comparative Example 3, quickly freeze them in the air-conditioning refrigerator, and store them in the freezer ^ Test Example 3 The frozen pizzas obtained in Examples 3 to 5 t were frozen. It was taken out at the 4th week and the 4th week after storage. After being thawed for 1 hour, it was heated in a microwave oven (1400W) for 30 seconds. ^ The pizza completed in this way was asked by 10 panel members in the same manner as in Test Example 1. Those who had tasted the food ’ordered functional evaluation tests for taste (crispness), flavor, and overall evaluation. The results are shown in Table 7 (the first week of frozen storage) and Table 8 (the fourth case of cold storage). (Table 7) (first week of frozen storage)

436265 V. Description of the invention (17) Example 3 Example 4 Example 5 95% by weight of wheat flour complex + cooked standard rice flour 5 by weight of wheat flour 90 weight parts + cooked glutinous rice flour 10 weight parts of wheat flour 80 weight Parts + cooked glutinous rice flour 20 parts by weight 4.1 4. 6 3. 9 flavor 4.3 4. 8 4.4 total evaluation 4.3 4.7 3. 9 (Table 8) (4th week of frozen storage) Example 2 Example 3 Example 4 Complexes of wheat flour 95 parts by weight + cooked glutinous rice flour 5 parts by weight wheat flour 90 parts by weight + cooked glutinous rice flour 1 0 parts by weight wheat flour 80 parts by weight + cooked glutinous rice flour 2 0 parts by weight mouthfeel 3. 7 4.5 3.6 Flavor 3.8 4.8 3.5 Overall evaluation 3.8 4. 7 3.6 From the results of Tables 7 and 8, it can be seen that although 5 parts by weight of cooked glutinous rice flour has some effect in the cereal flour, the maximum is obtained by 10 to 15 parts by weight. The effect is reduced by 20 parts by weight. This may be caused by the excessive addition of cooked glutinous rice flour to wheat flour, which prevents the formation of gluten. As described above, the pizza slice according to the present invention contains wheat flour as the main ingredient, so the original flavor of the pizza slice can be maintained. Also, because of the upper and lower skin

C: \ Program Files \ Patent \ 310457. Ptd Page 21 436265 _ Case No. 88103260 89.'7 Amendment V. Description of the invention (18) The whole surface is made by frying at the same time, because the moisture is suppressed from the top to the bottom. Pizza slices are served on the refrigerator or refrigerated and have the same taste. In addition, according to the original and cooked glutinous rice flour, and the whole interior is behind, the original ingredients of the microwave oven cake and the heat treatment of the dish material can be used to flatten the food industry, so the skin is separated and the dish is pre-spread on the dish. When it was invented, it would not be invented to fry it and make it empty to heat up the flavor. Use it when necessary, but may use the method described above, only microwave good pizza. The diagram symbol simply explains that, according to the heating place of the furnace, it becomes easy to place sauces and the like. In addition, the whole has a crisp and loose texture, and the entire interior has a continuous hollow shape, so that the lower skin can penetrate into the lower skin. Therefore, after placing sauces and dishes on the top, frozen frozen pizza is used, and the original crispy texture of the pizza slice and the method of manufacturing the pizza slice can be simply lost by heating in a microwave oven. Pizza slices, so get the pizza slices up and down. As a result, frozen or refrigerated storage can still maintain a good crunchy feeling and obtain pizza. Therefore, spread the sauce on the pizza slices and refrigerate or refrigerate it. Only use microwave oven to provide pizza with good taste and flavor. Mingzhi Pizza Pie, Pizza, and its manufacturing process are ready to eat, can provide good taste and flavor 10 12 Pizzo Pizza slice Saxia skin 11 Pizza epithelium 13 Hollow

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Claims (1)

Case number 88103260 Annex II A type of pizza slice 'is made of wheat flour as the main ingredient, and in the pizza slice made by frying, the surface of the upper and lower skins is flat and the upper and lower skins are separated. 2. For example, the pizza slice in the scope of the patent application is made from raw materials containing at least wheat flour, cooked rice flour, and yeast. 3. For example, the pizza slice of item 1 or 2 in the scope of patent application, in which the short diameter is 60 to 90 mm and the long diameter is 130 to 2000 n from the plane view. = 1: 1.5 to 3 slender shape 'and thickness is 4 to 1001111. 4. A type of pizza, which is characterized in that the pizza slices as in any one of the claims 1 to 3 are sprinkled with sauce, cheese and other dish materials. 5. If the pizza in item 4 of the patent application scope is sprinkled with sauces and dishes, and then refrigerated or refrigerated. 6. · A method for making pizza slice, which is characterized in that raw materials containing at least wheat flour, cooked glutinous rice flour 'and yeast are mixed with water to form a billet'. After the billet is fermented, it is shaped into a thin sheet of a predetermined shape, and then This slice of fryers. 7. The method for manufacturing pizza slices according to item 6 of the patent application, wherein the weight ratio of wheat flour to cooked glutinous rice flour is 95: 5 to 80:20. 8. If the application is for item 6 or 7 of the patent application The method for manufacturing a pizza slice of Xiang Xiang is a method in which the aforementioned blank is formed into a thin sheet having a thickness of 1 to 4 mm. 9. In the method for manufacturing a pizza slice according to item 6 or 7 of the patent application, the fried slice is held by two sieve plates with a predetermined gap. 10. For the method for manufacturing a pizza slice according to item 9 of the application, wherein the foregoing C: \ Program Files \ patent \ 310457.ptc Page 1 2000.07.06.024 436265 _Case No. 88103260_8? July 7th Amendment _ 6. Scope of patent application The pore size of the sieve plate is less than 10mm, and the clearance of the sieve plate is 4 to 10mm. 11. For example, a method for manufacturing a pizza slice according to item 6 or 7 of the scope of patent application 'is a method in which the aforementioned sheet is coated with butter containing starch and oil and fried. 12. — A method for manufacturing a pizza, which is characterized in that raw materials containing at least wheat flour, cooked glutinous rice flour, and yeast are mixed with water to form a blank, and the blank is fermented and formed into a thin sheet of a predetermined shape, and then the thin sheet is prepared. After deep-fried, a pizza slice is obtained, and the sauce, cheese, and other dishes are removed from the pizza slice. 13. If the manufacturing method of the scope of application for item 12 of the patent is applied after the aforementioned spreading of sauces and dishes, then freezing or refrigerating. C: \ Program Files \ patent \ 310457.ptc Page 2 2000. 07.06. 025