WO2015044861A1 - Croûte de pizza, et procédé pour produire un produit du type pizza - Google Patents

Croûte de pizza, et procédé pour produire un produit du type pizza Download PDF

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Publication number
WO2015044861A1
WO2015044861A1 PCT/IB2014/064759 IB2014064759W WO2015044861A1 WO 2015044861 A1 WO2015044861 A1 WO 2015044861A1 IB 2014064759 W IB2014064759 W IB 2014064759W WO 2015044861 A1 WO2015044861 A1 WO 2015044861A1
Authority
WO
WIPO (PCT)
Prior art keywords
pizza
cheese
accordance
baking
crust
Prior art date
Application number
PCT/IB2014/064759
Other languages
English (en)
Inventor
Inger Kjensmo OWE
Original Assignee
Orkla Foods Norge As
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Orkla Foods Norge As filed Critical Orkla Foods Norge As
Priority to SE1650461A priority Critical patent/SE539725C2/en
Publication of WO2015044861A1 publication Critical patent/WO2015044861A1/fr
Priority to FI20165195A priority patent/FI126685B/en
Priority to DKPA201670207A priority patent/DK178969B1/en

Links

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
    • 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
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/04—Apparatus for spreading granular material on, or sweeping or coating the surfaces of, pieces or sheets of dough
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/004—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases

Definitions

  • the present invention concerns a pizza crust and its method of preparation. More particularly, the present invention relates to a pizza crust for production of a baked pizza in accordance with the introductory part of claim 1 and a method for large-scale production of pizza crusts.
  • Pizza is a popular foot item world wide.
  • a goal for many pizza manufacturers is to produce pizza type products providing both a tasteful and otherwise appealing food product and distinguish themselves from competitors.
  • conventional pizzas include a pizza crust, a layer of sauce, a layer of cheese and other toppings such as meat and/or vegetables. Consumers may choose between thin crust, thick crust, deep dish crust and other crust variations. Since pizza retailers generally start with the same type of ingredients it is a major challenge to present a pizza- type product in a manner that distinguish their product from the pizza-type products of their competitors.
  • the invention concerns a pizza crust for production of a baked pizza, where said pizza crust comprises a first side for resting on a pizza- baking support such as a tray during baking and a second side for supporting additional food products / toppings.
  • the invention is further characterized in that at least part of the first side being in direct contact with the pizza-baking support after baking is cheese.
  • the pizza crust may also be used as the base for other food products having similar composition as a baked pizza, for example pies, lasagnes, quiches, etc.
  • more than 50 % of the first side being in direct contact with the pizza-baking support after baking is cheese.
  • more than 75 % of the first side being in direct contact with the pizza-baking support after baking is cheese.
  • the second side of the pizza crust is free of cheese.
  • the inventive baked pizza may include the pizza crust in accordance with any of the above mentioned features and further comprise additional food products / toppings situated on top of the second side.
  • the invention also concerns a method for large-scale production of pizza crust in accordance with any of the above mentioned features.
  • the method comprises least the following steps:
  • the additional method steps for production of the pizza crust may include
  • step (c) and (d) may be interchanged. Further, these to steps may with advantage be repeated at least one time.
  • the term layer should be interpreted broadly to include objects of any shapes added onto the pizza-baking support and onto the cheese in case of cheese and cheese free dough, respectively.
  • the shapes may be discs, balls, spheres, cubes, etc, or a combination thereof.
  • the method may also comprise an additional step performed after (though not necessarily immediately after) a decelerating step related to one or both of the steps (a) and (b):
  • the deceleration and acceleration may also include an abrupt stop from the initial velocity (v,-) and an abrupt start to reach the initial velocity (v,), respectively.
  • At least one of the at least one cheese distributing device comprises a funnel situated directly above the first conveyor belt supporting the at least one pizza-baking support, wherein the funnel is configured to guide the amount of cheese onto the at least one pizza- baking support during step (a). At least part of the cheese distributing device, for example the funnel, may follow the movement of the first conveyor belt.
  • the method comprises controlling the velocity (v) of the at least one pizza-baking support by means of the first conveyor belt in order to ensure that cycles involving at least the steps (a) and (b) are completed at least 600 times per hour, more preferably at least 800 times per hour, most preferably at least 1000 times per hour, for example 1200 times per hour.
  • the method comprises transferring the amount of cheese to the at least one cheese distributing device by means of a second conveyor belt.
  • the portioning of a predetermined amount of cheese from the second conveyor belt to the pizza-baking support may be performed by means of moving a part of the second conveyor belt situated above the pizza-baking support a certain distance backwards at the moment the portioning is to occur.
  • the method comprises cooling the amount of cheese to an average temperature below 298 K prior to step (a), more preferably below 288 K, for example within a temperature range of 283 to 287 K.
  • the distribution of the amount of cheese onto the second conveyor belt is preferably even, or nearly even.
  • at least part of the second conveyor belt is situated in a separate cooling chamber kept at an average ambient temperature below the average ambient temperature prevailing during performance of method steps (a) and (b).
  • At least one of the method steps mentioned above may adventurously be controlled by dedicated computer implemented software.
  • Figure 1 is a schematic view of a pizza product comprising a pizza crust in accordance with the invention
  • Figure 2 is a schematic view of an apparatus used to prepare a pizza crust with a base layer of cheese in accordance with a first embodiment of the invention
  • Figure 3 is a schematic view of an apparatus used to prepare a pizza crust with a base layer of cheese in accordance with a second embodiment of the invention.
  • Figure 4 is a flow diagram showing the main method steps for preparing a pizza crust with toppings.
  • the present invention provides a pizza crust and a method that allows production of pizzas and pizza-like products 1 comprising a base layer 2 with a significant amount of cheese 3.
  • a pizza 1 comprising a baked pizza crust 2 made from the inventive cheese containing pizza dough is illustrated schematically in figure 1 as supported on a pizza support 4 such as a tray.
  • the pizza crust 2 comprises a bottom layer 2a contacting the pizza support 4 and a top layer 2b supporting additional food such as toppings 5.
  • the toppings 5 may be for example tomato sauce, cheese and ham.
  • the lower half of the pizza crust 2 has the distinguished feature of containing a significant amount of cheese 3, for example a cheese with low fat content and with various species added.
  • the cheese 3 enhances the gustatory, visual and/or sonic perception for the consumer compared to the conventional pizza without such an inventive cheese base layer.
  • the pizza support 4 is preferably made of, or covered with, non-sticking material such as pewter dishes or dishes coated with polytetrafluoroethylene (PTFE).
  • PTFE polytetrafluoroethylene
  • Figures 2 and 3 show two different embodiments of a method showing the main preparation steps for producing the baked pizza crust 2 in figure 1, while figure 4 shows the steps in form of a flow diagram.
  • the production facility may be based on the well known Ball-and-Press (BaP) technology.
  • BaP Ball-and-Press
  • the preparation steps are illustrated starting from an empty tray 4 (mid leftmost part) to a finished baked pizza crust 2 resting on the tray 4 (lower, rightmost part).
  • a highly schematic drawings of the distribution systems for cheese 7,10-12 and cheese free dough 8 (upper part) is also shown.
  • the difference between the two embodiments is the distribution of cheese 3 on a continuous conveyor belt 10.
  • Figure 2 shows the situation where the cheese 3 is distributed evenly on the belt 10
  • figure 3 shows the situation where the cheese 3 is supplied by portion on the belt 10.
  • the invention covers all cheese distributions ranging from a fully even distribution (figure 2) to a fully portioned distribution (figure 3).
  • the cheese 3 Prior to the production, the cheese 3 is stored in a storage room 12 in which the ambient atmosphere is kept in an average temperature (T c ) lower than the average temperature (T a ) inside the production hall 13.
  • T c average temperature
  • T a average temperature
  • the production process of pizza crusts 2 with base layer of cheese 3 may in general be categorized in two sub-processes (1,11) and one main process:
  • the trays 4 are first transported to a cleaning facility by use of a dedicated carousel or other form of transporting means. After cleaning the inside of the tray 4 it is inserted with fat and then placed on a tray conveyor belt 9.
  • the cheese 3 that has been kept in a cool environment, for example in an isolated room 12 with a NH 3 based evaporator, is distributed onto a dedicated cheese conveyor belt 10 and then transported to a cheese distributing device 7 for controlled feeding / portioning of cheese onto the bottom of one of the trays 4, for example by moving part of the cheese conveyor belt 10 a predetermined distance backward at the moment of feeding.
  • the cheese distributing device 7 is in figure 2 and 3 illustrated as a funnel into which the correct portion of cheese 3 is dropped from the belt 10.
  • the purpose of the advanced cooling of the cheese 3 is twofold: Firstly, sufficient cooling of the cheese 3 lowers the risk of clogging in any of the components 7, 10 being in direct contact with the cheese. Secondly, better food preservation is obtained.
  • the room temperature of a dough production facility 13 is kept above 22°C which is considered too high for efficient performance of the above cheese process (I).
  • T c the preferred average temperature for avoiding clogging lies within the temperature range of 10- 15°C prior to tray feeding.
  • the ideal temperature may vary as it depends strongly on the specific cheese properties.
  • the supply of cheese 3 on the cheese conveyor belt 10 may be performed by a dedicated distributing machine (not shown) situated at least partly in the storage room 12 or shortly after leaving the storage room 12, which distributing machine may include various cheese distributing tools such as a roller / drum with arms arranged as a comb.
  • the cheese-free dough process (II) may also be performed parallel to the initial steps of the main process or alternatively prior to the initial steps.
  • the cheese free dough 6 is prepared in accordance with well known techniques, that is, adding necessary raw ingredients (automatically or manually) into a mixer and cutting the resulting dough into desired portioned.
  • the dough 6 is then being formed into the required shape such as a ball by means of a dedicated rounder, and subsequently transported to a dough distributing device 8, in figures 2 and 3 illustrated as a funnel.
  • a tray conveyor belt 9 which gives the user the possibility of controlling the belt velocity (v) by means of motors having dedicated retardation and acceleration curves.
  • the belt 9 may thus be slowed down to a distribution velocity v ⁇ ) in a controlled manner within a certain distance from the relevant distribution position, followed by a controlled acceleration up to the desired operational velocity (v ).
  • the velocity of the belt 9 may therefore vary from v d (which may be 0 or even negative) up to v ( .
  • the velocity variation should be adjusted by the user in order to reach the required tray handling rate of the production facility / bakery, for example 1200 trays per hour.
  • the main process is continued by applying the required amount of fat to the cheese containing dough 3,6, placing the resulting dough 3,6 into a prover for fermentation (indicated in figures 2 and 3 with short arrows), either directly or after pressing the fermented dough 3,6 at least partly into the desired shape.
  • the pressing step is in the embodiments shown in figures 2 and 3 performed by a reciprocating (double sided arrow) piston 14. The fermentation and pressing steps may advantageously be repeated at least one time.
  • the shaped pizza dough 3,6 is baked in an oven to form the pizza crust with cheese 2 as illustrated in figures 1-3. After an optional freezing of the crust 2, toppings 5 are added.
  • This final pizza product 1 is in the end frozen for storage in anticipation of sales / consumption.
  • the above mentioned process is based on one specific embodiment where an amount of cheese 3 is fed to the tray 4, followed by adding cheese free dough 6 on top of the cheese 3.
  • Alternative embodiments may be envisioned, for example:

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne une croûte de pizza pour produire une pizza cuite, ladite croûte de pizza comprenant un premier côté pour reposer sur un support de cuisson de pizza, tel qu'un plateau, pendant la cuisson et un second côté pour porter des produits alimentaires/garnitures supplémentaires. La croûte est en outre caractérisée par le fait qu'au moins une partie du premier côté, en contact direct avec le support de cuisson de pizza, après la cuisson est du fromage. L'invention concerne également un procédé pour la production à grande échelle de croûtes de pizza.
PCT/IB2014/064759 2013-09-24 2014-09-23 Croûte de pizza, et procédé pour produire un produit du type pizza WO2015044861A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
SE1650461A SE539725C2 (en) 2013-09-24 2014-09-23 Pizza crust and a method for making a pizza type product
FI20165195A FI126685B (en) 2013-09-24 2016-03-09 Pizza crust and process for making a pizza-like product
DKPA201670207A DK178969B1 (en) 2013-09-24 2016-04-07 Pizzabund og fremgangsmåde til fremstilling af et pizzalignende produkt

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NO20131282A NO336298B1 (no) 2013-09-24 2013-09-24 Pizzabunn og fremgangsmåte for å fremstille en pizza.
NO20131282 2013-09-24

Publications (1)

Publication Number Publication Date
WO2015044861A1 true WO2015044861A1 (fr) 2015-04-02

Family

ID=52742169

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2014/064759 WO2015044861A1 (fr) 2013-09-24 2014-09-23 Croûte de pizza, et procédé pour produire un produit du type pizza

Country Status (5)

Country Link
DK (1) DK178969B1 (fr)
FI (1) FI126685B (fr)
NO (1) NO336298B1 (fr)
SE (1) SE539725C2 (fr)
WO (1) WO2015044861A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4145990A (en) * 1977-10-26 1979-03-27 J. E. Grote Pepp-A-Matic Co. Apparatus for applying grated cheese to pizza shells
US5720998A (en) * 1995-11-20 1998-02-24 Pizza Hut, Inc. Multi-layered pizza product, and method of making
US20060040037A1 (en) * 2004-08-18 2006-02-23 Endicott Johnny K Prodigy pizza-John Endicott's original low-carb pizza

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4145990A (en) * 1977-10-26 1979-03-27 J. E. Grote Pepp-A-Matic Co. Apparatus for applying grated cheese to pizza shells
US5720998A (en) * 1995-11-20 1998-02-24 Pizza Hut, Inc. Multi-layered pizza product, and method of making
US20060040037A1 (en) * 2004-08-18 2006-02-23 Endicott Johnny K Prodigy pizza-John Endicott's original low-carb pizza

Also Published As

Publication number Publication date
DK201670207A9 (en) 2016-07-04
DK178969B1 (en) 2017-07-10
FI20165195A (fi) 2016-03-09
SE539725C2 (en) 2017-11-07
DK201670207A1 (en) 2016-04-18
SE1650461A3 (fr) 2016-05-31
NO20131282A1 (no) 2015-03-25
SE1650461A1 (sv) 2016-04-05
NO336298B1 (no) 2015-07-20
FI126685B (en) 2017-03-31

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