WO2000005967A1

WO2000005967A1 - Pizza crust and process for producing the same

Info

Publication number: WO2000005967A1
Application number: PCT/JP1999/004119
Authority: WO
Inventors: Seiichiro Tadokoro; Hirotaro Simizu; Hiroshi Imai; Michiko Kondou
Original assignee: Snow Brand Milk Products Co., Ltd.
Priority date: 1998-07-31
Filing date: 1999-07-30
Publication date: 2000-02-10
Also published as: JP2000041568A

Abstract

A pizza crust characterized by having an edge hardness of 1500 gf or less after cooking in a microwave oven. It is preferable that this pizza crust contains a wet heat-treated starch and active gluten. A process for producing the above pizza crust characterized in that 2 to 30 % by weight, based on the crust dough, of a wet heat-treated starch and 5 to 20 % by weight, based on this wet heat-treated starch, of active gluten are added.

Description

Description Crust for pizza and method for producing the same

Technical field

The present invention relates to a pizza crust and a method for producing the same. The pizza crust of the present invention has a bread-like soft texture and is characterized in that even if it is heated in a microwave oven, the phenomenon of hardening and gumming does not occur.

Background art

Conventionally, crusts for pizza at home and small shops are made by adding salt, yeast, water, etc. to flour, kneading well, fermenting, shaping into the desired shape, and baking in an oven. ing. The pizza crust is baked with the favorite tobbing and baked to make the pizza. However, cooking pizza with such a method is time-consuming, and in recent years, homes and small shops have used their favorite toppings with commercially available pizza crusts produced in large quantities at factories and the like. By baking, pizzas are becoming easier to cook.

In particular, the simplicity of cooking has been pursued in recent years, and the development of so-called “microwave foods,” which can be eaten simply by heating in a microwave oven, has been actively developed. As for pizza, many chilled or frozen pizzas that can be easily eaten by topping in advance and heating in a microwave oven are commercially available. Pizza crusts, which serve as the basis for pizza, are roughly divided into two types in terms of texture. One is a type with a crispy texture, so-called crispness, and the other is a soft type with a bread-like soft texture. Various studies have been made on the former crispy pizza crust so that the crispy property can be imparted even when heated in a microwave oven. For example, Japanese Patent Application Laid-Open No. 7-51032 discloses a method of applying a mixture of cereals and egg white to the bottom surface of a pizza crust. A method using a microwave heating element is disclosed.

The latter bread-like soft-type pizza crust, when heated in a microwave oven, had a crusting power; For this reason, various studies have been made to provide a pizza crust that does not cause hardening or gumming by microwave heating.

For example, Japanese Patent Application Laid-Open No. 2-92230 discloses that when preparing a pizza crust with a basic blend of bread dough, one of either a fresh flour or a roasted flour may be used as a part of the prescribed amount of flour. A method for adding both is disclosed. However, the crust for pizza obtained by this method has a bread-like soft texture immediately after being heated in a microwave oven. However, there is a problem that the texture of the food is exhibited.

As described above, various studies have been made to solve the problems such as the hardening and gumming phenomena that occur when a pizza crust having a soft texture like bread is heated in a microwave oven. At present, pizza crusts that do not harden or gum are yet to be developed.

Accordingly, an object of the present invention is to provide a pizza crust having a soft bread-like texture that does not cause curing and gumming even when heated in a microwave oven, and a method for producing the same.

Disclosure of the invention

The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, when manufacturing pizza crust, curing and gumming by heating in a microwave oven were performed by adding moist heat-treated starch and active gluten. The present inventors have found that a pizza crust having a suppressed bread-like soft texture can be obtained, and completed the present invention. That is, the present invention provides a pizza crust, wherein the hardness of a peripheral portion after microwave cooking is 150 g g or less,

The pizza crust, which comprises a moist heat-treated starch and active dartene; or

In the manufacture of pizza crust, 5-2 0 weight relative to the wet heat treated starch of 2-3 0 weight ^_0/0 for crust dough, heat-moisture treatment of starch. A method for producing a crust for pizza, characterized by adding / ₀ active dartene.

As described above, the crust for pizza is obtained by adding salt, yeast, water and the like to flour, kneading well, fermenting, shaping into a desired shape, and baking in an oven. During this manufacturing process, water is added to the flour and kneaded, so that gliadin and glutenin contained in the flour are combined with water to form tertiary network-like dartene. This dalten imparts extensibility and viscoelasticity to the dough, so that when baking a pizza crust, it will have a unique texture with moderate elasticity. However, several factors such as disintegration of starch granules by microwave irradiation during microwave heating, evaporation of water, shrinkage of wheat protein, etc., overlap, causing the dartene network structure to shrink and the crust to harden, resulting in gum. It will be.

In the present invention, the addition of the moisture-heat-treated starch suppresses the hardening of the crust dough due to the aging of the amylose released by the disintegration of the starch granules, and furthermore, the action of active gluten allows the crust dough to be fermented or fired during the baking. Since the expansion can be improved, it is possible to provide a pizza crust having a soft bread-like texture in which curing and gumming of the crust by heating in a microwave oven are suppressed.

Hereinafter, the pizza crust of the present invention will be described in detail.

As described above, the pizza crust of the present invention has a bread-like soft texture, and is characterized by adding wet heat-treated starch and active gluten. In the present invention, the heat-moisture treated starch includes wheat starch, tapio starch, and corn. Starch such as starch, potato starch, rice starch, etc. is heat-treated at 100 ° C or more in the presence of saturated steam to change the properties so that the starch granules hardly disintegrate due to heating. Yes (Food processing technology: Vol. 15, No. 1, P6-21, 1995). In the heat-moisture treated starch, the expansion of the water-suspended starch granules during heating is suppressed, and the amylose hardly elutes from the starch granules. Therefore, even if it is heated in a microwave oven, it is possible to suppress the hardening of the crust structure after cooling down due to the dissolution of amylose due to the disintegration of the starch granules.

In the present invention, the amount of the heat-moisture treated starch added is 2 to 30 weight based on the weight of the crust dough. It is preferred to be in the range of / ₀ . If the content is less than 2% by weight, the curing of the crust when left to cool after heating in a microwave oven cannot be suppressed. If the content exceeds 30% by weight, the crust has a crisp and sticky texture.

In the present invention, the active dartene means the following. In other words, when water is added to the flour and kneaded to form a viscoelastic mass, the starch is washed out into the water by adding water and continuing to knead it. Most are removed together with other soluble components to give a sticky mass. This is called wheat darten, but the viscoelastic properties of wheat gluten are unique to wheat, and such properties are not seen in other cereals. Wheat darten produced industrially is susceptible to spoilage when it contains water, so it is frozen or dried while avoiding denaturation before being distributed. This is generally called activated dartene. The original viscoelasticity can be restored by thawing the frozen product and adding water to the dried product. This active gluten improves the expansion of the crust dough for pizza during fermentation, so that the crust obtained by baking has a soft and bread-like soft texture.

In the present invention, the active dartene has an activity of 80 relative to the total amount of protein (in the case of wheat protein, the amount of dilute acetic acid-soluble protein). / ₀ or more is preferably used, and its addition amount is 5 to 20% by weight based on the weight of the moist heat-treated starch. Preferably in the range of / ₀ . The amount of active gluten added to the moist heat-treated starch is 5%. If it is less than / ₀ , It does not swell sufficiently during fermentation, and when it exceeds 20% by weight, it gives a gum-like texture.

The size of the pizza crust of the present invention is not particularly limited, but preferably has a diameter of 10 to 36 cm, particularly preferably 14 to 20 cm. Also, the thickness of the pizza cluster is not particularly limited, but the thickness before baking is preferably 0.5 to 4.0 cm, particularly preferably 1.5 to 3.0 cm. Les ,.

The pizza crust of the present invention is characterized by adding moist heat-treated starch and active dartene as a part of the raw materials, but other raw materials and production methods are not limited, and conventional materials and ordinary methods are used. It can be manufactured using. Hereinafter, a preferred production example of the pizza cluster of the present invention will be described.

There are two main methods for producing pizza crust, the direct kneading (straight and dough) method and the medium type (sponge-dough) method. In the present invention, either method may be used. Here, a method for producing a pizza crust by a direct kneading method will be exemplified.

First, besides salt, yeast food, sugar, and additives such as baking powder and emulsifier, depending on the final product to be mixed, water, flour, moist heat-treated starch, activated dartene, Add the 1st dispersion liquid, mix gently at low speed (150 rpm) for 2-4 minutes, add oil and fat, knead at medium speed (260 rpm) for 5-7 minutes, Is prepared. Next, the obtained dough is subjected to primary fermentation for 30 to 60 minutes while maintaining the fermentation temperature at 24 to 30 ° C and a relative humidity of 80 to 90 <9. Degas when the dough expands. After that, the dough is stretched to a thickness of 2 to 4 mm with a mouth and a number of small holes are provided with a docker to prevent blistering, and cut into a desired shape. 40 ° C, relative humidity 80-90. Secondary fermentation at / ₀ for 5-30 minutes. This is baked for 5 to 15 minutes in an oven maintained at a temperature of about 160 to 230 ° C, and cooled to obtain a pizza crust.

The type of equipment such as a mixer, a roller, a docker, a fermenter, and an oven used in the present invention is not limited. A known device can be appropriately selected and used. For example, as a mixer, a vertical dough mixer or a horizontal dough mixer can be used. As the roller, a rolling device such as a gauge opening roller, a reverse roller and a theta roller can be used. Any docker that can prevent blistering can be used. Ovens can be fixed or operational.

In addition, materials other than the moist heat-treated starch and active gluten used in the present invention are not limited, and materials usually used in the production of pizza crust can be appropriately selected and used. For example, as flour, any of strong flour, medium flour and soft flour can be used, and the type and blend of flour can be appropriately selected depending on the final product. In addition to flour, flour such as soy flour, corn grits, rice flour, rye flour, and soy flour can also be added.

As fats and oils, for example, shortening, butter, lard, hardened oil, and other vegetable oils can be used. The amount of fats and oils to be added is from 1 to 3 parts per 100 parts by weight of flour (including flour including heat-moisture treated starch) (hereinafter flour such as flour containing moist heat-treated starch is abbreviated as “flour”). It is preferable to use parts by weight. It is preferable to add 1 to 3 parts by weight of salt to 100 parts by weight of flour.

As the saccharide, for example, sugar, glucose, sugar solution, fructose, starch sugar, sugar alcohols can be used. The amount of saccharide added is preferably 1 to 10 parts by weight based on 100 parts by weight of flour. Furthermore, vitamin C, enzymes and the like are used as yeast food in an amount of 0 to 0.1 part by weight based on flour, and potassium bromate, lecithin oxide and the like are used as wheat flour improvers and are used in an amount of 0 to 0.1 part by weight based on flour. 0.1 parts by weight, baking powder, baking soda, etc. as swelling agent, 100 to 100 parts by weight of flour, 0 to 2 parts by weight, fatty acid monoglyceride, organic acid monoglyceride, sucrose fatty acid ester, etc. as emulsifier 100 to 100 parts by weight of flour, 0 to 1 part by weight of xanthan gum, locust bean gum, guar gum, etc. as thickening polysaccharide is added to flour Can be. The pizza crust of the present invention obtained in this manner does not harden or gum even at the periphery (outer periphery) of the crust where curing and gumming generally occur due to heating by a microwave oven. Has a bread-like soft texture.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a diagram showing measurement sites A to C of a pizza crust in Test Examples 1 and 2.

BEST MODE FOR CARRYING OUT THE INVENTION

Example

Hereinafter, the present invention will be described more specifically with reference to examples.

(Example 1)

(1) Manufacture of pizza crust

Mixer (vertical dough mixer, 20 liters), strong flour (Camellia: made by Nisshin Co., Ltd.), active gluten (A-Glu G: made by Glyco Nutritional Food), moist heat-treated starch (wet wheat starch at 105 ° C) Heat-treated), sugar, salt, dry ist (saf-instant: Nippon-France) and water, mix at low speed (150 rpm) for 2 minutes, then mix at medium speed (260 rpm). Mix for minutes. Further, a dough was prepared by adding shortening (Blended Mate MB-100: manufactured by Snow Brand Milk Products) and mixing at low speed (150 rpm) for 2 minutes and then at medium speed (260 rpm) for ⁵ minutes. The amounts of each material were as shown in Table 1.

This was subjected to primary fermentation for 30 minutes while maintaining the fermentation temperature at 30 ° C and a relative humidity of 80%. After the primary fermentation, degassing was performed, the dough was made into a 2 mm-thick sheet using a reverse sheeter (made by Masaki Kikai), and docked with a hand docker (pin diameter 1.6 mm, pin 13 mm). After that, cut into 60 g pieces and stretch them to a thickness of 5 mm Then, it was cut into a circle having a diameter of 145 mm. The dough was further subjected to secondary fermentation for 30 minutes while maintaining the fermentation temperature at 40 ° C and the relative humidity at 80%. After the fermentation, the mixture was baked in an oven at 200 ° C on the upper heat and 200 ° C on the lower heat for 5 minutes to produce a pizza cluster of the present invention.

(2) Pizza production

A pizza was produced using the pizza crust produced in (1) above.

On a crust for pizza, 10 g of sauce (pizza sauce: made by Snow Brand Milk Products) and 30 g of shredded cheese were evenly applied, and tobbing was performed. The mixture was rapidly frozen at −30 ° C. After freezing, the product was left at room temperature until the product temperature reached 18 ° C, and heated in a microwave oven (500W: NE-S1A: manufactured by Matsushita Electric Industrial) for 2 minutes and 20 seconds.

(Example 2)

A crust for pizza and a pizza of the present invention were produced in the same manner as in Example 1 except that the compounding amounts of the respective ingredients were changed to the compounding amounts of Example 2 in Table 1.

(Comparative Example 1)

A pizza crust and pizza were produced in the same manner as in Example 1, except that the compounding amounts of the respective ingredients were changed to the compounding amounts of Comparative Example 1 in Table 1.

(Comparative Example 2)

Crusts for pizza and pizza were produced in the same manner as in Example 1 except that the compounding amounts of the respective ingredients were changed to the compounding amounts of Comparative Example 2 in Table 1.

(Comparative Example 3)

Crusts for pizza and pizza were produced in the same manner as in Example 1 except that the compounding amounts of the respective ingredients were changed to the compounding amounts of Comparative Example 3 in Table 1.

table 1

Amount (g (% by weight)) Raw material Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3

Combination

Total Strong flour 90.0 (51.5) 70.0 (39.4) 100.0 (59.7) 73.0 (41.6) 97.0 (56.9) Moist heat-treated starch 10.0 (5.7) 27.0 (15.2) 27.0 (15.3)

Active Dalten 1.0 (0.6) 3.0 (1.7) 3.0 (1.8) Sugar 3.0 (1.7) 3.0 (1.7) 3.0 (1.8) 3.0 (1.7) 3.0 (1.8) Salt 1.5 (0.9) 1.5 (0.9) 1.5 (0.9) 1.5 ( 0.9) 1.5 (0.9) Shortening 5.0 (2.9) 5.0 (2.8) 5.0 (3.0) 5.0 (2.8) 5.0 (2.9) Dry east 3.0 (1.7) 3.0 (1.7) 3.0 (1.8) 3.0 (1.7) 3.0 (1.8) Water 61.0 (35.0) 65.0 (36.6) 55.0 (32.8) 63.0 (36.0) 58.0 (33.9)

174.5 (100) 177.5 (100) 167.5 (100) 175.5 (100) 170.5 (100)

(Test Example 1)

Immediately after heating the pizza in Examples 1 and 2 and Comparative Examples 1 to 3, the sauce and cheese on the crust were removed, and the hardness of the crust left at room temperature for 30 minutes was measured. Hardness was also measured for the crust before cooking in a microwave oven (one hour left at room temperature).

The hardness was measured using a rheometer (RE-33005: Sanden) with a plunger with a diameter of 16 mm and a maximum stress (gf) when compressed by 5 mm at a compression speed of 1 mm / sec. ) Was measured and this was regarded as hardness. As shown in Fig. 1, the measurement sites were A (center), B (intermediate), and C (peripheral) on the crust. Table 2 shows the results.

Table 2

Hardness (gf) Before cooking After cooking 0

Position A B C A B C

Example 1 301.7 363.3 481.7 268.4 296.7 912.0

Example 2 428.4 446.7 565.0 173.4 215.0 493.4

Comparative Example 1 261. 7 261. 3 308. 4 381. 7 543. 4 2030. 0

Comparative Example 2 621.0 681.0 721.0 671.0 690.0 1810.0

Comparative Example 3 311.0 353.0 389.0 333.0 680.02300.0

As is evident from the results shown in Table 2, in Comparative Example 1 in which the moisture-heat-treated starch and active dartene were not added, in Comparative Example 2 in which only the moisture-heat-treated starch was added, and in Comparative Example 3 in which only the active dartene was added, the curing was performed. And gumming was observed, and the tendency was particularly remarkable in the peripheral portion (C). On the other hand, in the pizza crusts of Examples 1 and 2, hardening after cooking was suppressed, and hardening and gumming were also significantly suppressed in the peripheral portion (C).

(Test Example 2)

sensory evaluation

After cooking the pizza in Example 12 and Comparative Example 13, 15 skilled panelists ate 10 g of each part of ABC shown in FIG. 1 and evaluated according to the following five grades. Table 3 shows the average points of the evaluations as sensory evaluation results. The second decimal place is rounded off.

5 points It has a soft texture like bread, and is very good.

4 points Bread-like soft texture is preferable.

3 points I can't say either.

It is not desirable because it is gum-like and the tissue is hard.

1 Gum-like, hard tissue, very undesirable. Table 3

Sensory evaluation results

A B C

Example 1 4.9 4.8 4.3

Example 2 4.9 4.9 4.7

Comparative Example 1 2. 3 2. 5 1.5

Comparative Example 2 2. 1 2. 2 1.2

Comparative Example 3 2. 2 2. 5 1. 3

As is evident from the results in Table 3, the pizza crusts of Examples 1 and 2 were similar to the pizza crusts of Comparative Examples 1 to 3 at all of the measurement sites A, B, and C. It was a good one with a soft texture.

Industrial applicability

According to the present invention, it is possible to obtain a pizza crust having a bread-like soft texture in which curing and gumming of the crust by microwave cooking are suppressed.

Claims

The scope of the claims

1. A crust for pizza, wherein the hardness of the periphery after microwave cooking is 150 gf or less.

2. The crust for pizza according to claim 1, wherein the crust contains moist heat-treated starch and active gluten.

3. The pizza crust according to claim 1, wherein the active gluten has an activity of 80% or more based on the total amount of protein.

4. The pizza crust according to claim 2 or 3, further comprising flour.

5. In the manufacture of pizza class Bok, characterized by adding a heat-moisture treated starch 2-3 0 weight ^_0/0 for crust dough, from 5 to 2 0% by weight of active Daruten against moist heat treatment Starch Method for producing pizza crust.