WO2003001917A1 - Method for producing a frozen pizza - Google Patents
Method for producing a frozen pizza Download PDFInfo
- Publication number
- WO2003001917A1 WO2003001917A1 PCT/GB2002/002914 GB0202914W WO03001917A1 WO 2003001917 A1 WO2003001917 A1 WO 2003001917A1 GB 0202914 W GB0202914 W GB 0202914W WO 03001917 A1 WO03001917 A1 WO 03001917A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- dough
- disc
- pizza
- pan
- base
- Prior art date
Links
- 235000012396 frozen pizza Nutrition 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000013550 pizza Nutrition 0.000 claims abstract description 66
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims description 17
- 239000002249 anxiolytic agent Substances 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 2
- 108010068370 Glutens Proteins 0.000 description 21
- 239000000047 product Substances 0.000 description 21
- 235000021312 gluten Nutrition 0.000 description 19
- 239000003921 oil Substances 0.000 description 16
- 235000019198 oils Nutrition 0.000 description 16
- 238000003303 reheating Methods 0.000 description 7
- 230000002040 relaxant effect Effects 0.000 description 7
- 238000010411 cooking Methods 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000003825 pressing Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000007373 indentation Methods 0.000 description 3
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 240000008529 Triticum aestivum Species 0.000 description 2
- 230000001058 adult Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000001419 dependent Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005755 formation reaction Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 235000021307 wheat Nutrition 0.000 description 2
- IFQSXNOEEPCSLW-DKWTVANSSA-N (2R)-2-amino-3-sulfanylpropanoic acid;hydron;chloride Chemical compound Cl.SC[C@H](N)C(O)=O IFQSXNOEEPCSLW-DKWTVANSSA-N 0.000 description 1
- 240000002254 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 1
- 244000188595 Brassica sinapistrum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007842 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 240000005158 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 241000974044 Puck Species 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- 240000003453 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000000721 bacterilogical Effects 0.000 description 1
- 235000008984 brauner Senf Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000003292 diminished Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000001804 emulsifying Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000010037 flour treatment agent Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000010935 mono and diglycerides of fatty acids Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 230000000630 rising Effects 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB0115960A GB2376867A (en) | 2001-06-29 | 2001-06-29 | Frozen pizza base |
GB0115960.7 | 2001-06-29 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2003001917A1 true WO2003001917A1 (en) | 2003-01-09 |
Family
ID=9917635
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/GB2002/002914 WO2003001917A1 (en) | 2001-06-29 | 2002-06-26 | Method for producing a frozen pizza |
Country Status (2)
Country | Link |
---|---|
GB (1) | GB2376867A (en) |
WO (1) | WO2003001917A1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ITAL20100029U1 (en) * | 2010-10-29 | 2012-04-30 | Giuseppe Giordano | TYPE OF COOKING PIZZA |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3845219A (en) * | 1970-12-14 | 1974-10-29 | A Federico | Method of making high quality frozen pizza crusts |
US3879564A (en) * | 1973-06-27 | 1975-04-22 | Antonio Cocozzella | Method of making a frozen pizza shell and pizza |
US4046920A (en) * | 1971-07-29 | 1977-09-06 | Jeno's, Inc. | Method for forming dough shells |
US4367243A (en) * | 1980-11-03 | 1983-01-04 | Pizza Hut, Inc. | Method for preparing cooking pizza |
GB2228661A (en) * | 1988-12-15 | 1990-09-05 | Killingbeck Bernard R | Process for making a pizza base |
US5281433A (en) * | 1992-07-16 | 1994-01-25 | The Quaker Oats Company | Process for preparing a pre-cooked, microwaveable frozen baked food product |
US6327968B1 (en) * | 2000-03-17 | 2001-12-11 | Pizza Hut, Inc. | System and method for producing par-baked pizza crusts |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4271200A (en) * | 1979-08-06 | 1981-06-02 | The Quaker Oats Company | Method of preparing a frozen pizza |
EP0104742A3 (en) * | 1982-09-01 | 1986-05-14 | Schwan's Sales Enterprises, Inc. | Laminate chicago-style or thick pizza crust |
US4645673A (en) * | 1985-10-16 | 1987-02-24 | The Quaker Oats Company | Frozen pizza with low fat pastry crust |
GB2205066B (en) * | 1987-05-27 | 1990-05-09 | Nation Enterprises Inc | Manufacture of pizza crusts |
GB2284738B (en) * | 1993-12-14 | 1997-03-26 | Billcrest Prod Ltd | Food products |
GB2340023B (en) * | 1998-06-29 | 2003-02-19 | Billcrest Products Ltd | A method for forming a pizza dough |
MXPA01000805A (en) * | 1998-07-24 | 2002-04-08 | Astaris Llc | Process and formulation for a chemically leavened dough or bakery product. |
US6783782B1 (en) * | 1998-12-17 | 2004-08-31 | The Pillsbury Company | Grooved freezer-to-oven pizza crust |
-
2001
- 2001-06-29 GB GB0115960A patent/GB2376867A/en not_active Withdrawn
-
2002
- 2002-06-26 WO PCT/GB2002/002914 patent/WO2003001917A1/en not_active Application Discontinuation
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3845219A (en) * | 1970-12-14 | 1974-10-29 | A Federico | Method of making high quality frozen pizza crusts |
US4046920A (en) * | 1971-07-29 | 1977-09-06 | Jeno's, Inc. | Method for forming dough shells |
US3879564A (en) * | 1973-06-27 | 1975-04-22 | Antonio Cocozzella | Method of making a frozen pizza shell and pizza |
US4367243A (en) * | 1980-11-03 | 1983-01-04 | Pizza Hut, Inc. | Method for preparing cooking pizza |
GB2228661A (en) * | 1988-12-15 | 1990-09-05 | Killingbeck Bernard R | Process for making a pizza base |
US5281433A (en) * | 1992-07-16 | 1994-01-25 | The Quaker Oats Company | Process for preparing a pre-cooked, microwaveable frozen baked food product |
US6327968B1 (en) * | 2000-03-17 | 2001-12-11 | Pizza Hut, Inc. | System and method for producing par-baked pizza crusts |
Also Published As
Publication number | Publication date |
---|---|
GB0115960D0 (en) | 2001-08-22 |
GB2376867A (en) | 2002-12-31 |
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