JP2736910B2 - Pizza crust for microwave oven - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a pizza crust for a microwave oven suitable for being reheated and eaten in a microwave oven.

"Prior art" When making pizza pie, the flour is generally mixed with sugar,
After adding salt, oil, yeast and the like, kneading with water to make dough and fermenting, the dough is rolled to a predetermined thickness and molded to make a raw crust. As a method of selling the product, pizza sauce, cheese, other ingredients are placed on the upper surface of this raw crust, baked in an oven or the like, and sold in a freshly baked state, or after the raw crust is semi-baked in an oven or the like, Selling only the semi-baked crust in a refrigerated or frozen state, placing the ingredients according to your preference at home or restaurant, baking again in an oven, etc., and placing the ingredients in advance on the upper surface of the semi-baked crust There is a method of selling the product in a refrigerated or frozen state, so that it can be eaten simply by baking again at home or a restaurant.

Thus, pizza crust or pizza pie is often sold refrigerated or frozen in order to ensure preservation. And since many of these refrigerated or frozen products are of the type of reheating in an oven, a semi-baked crust half-baked in an oven is used.

By the way, in a pizza pie, a crust that is not sticky and has a light and crispy texture is preferred.

To improve the texture of pizza crust, for example,
No. 56-24483 discloses that a laminate obtained by laminating at least two spread doughs is formed into a pizza pie shape by a punching operation, and air is enclosed between the laminations so that the peripheral edges are brought into close contact with each other and integrated. A method for producing a crust, which is then frozen and then frozen, is disclosed.

Japanese Patent Application Laid-Open No. 61-260830 discloses an upper crust layer having a required thickness formed of a dough prepared by adding yeast, oil, salt, etc. to a required amount of flour and kneading with water, and a required amount of flour. Yeast, salt, oil, etc. are added and the dough kneaded with water is thinly rolled, and the surface is coated with fat or oil such as butter,
A two-layer crust including two lower crust layers formed by folding this to form a folded pie having a required thickness is disclosed.

On the other hand, in recent years, microwave ovens have become widespread at homes, and various foods for cooking in microwave ovens have been sold. For this reason, there is a demand for a pizza pie that can be easily eaten simply by cooking in a microwave oven for a short time.

"Problems to be Solved by the Invention" However, a microwave oven has a large difference in a heating method from a conduction heating means such as an oven in that microwaves penetrate into food and are converted into heat. For this reason, microwave ovens have the advantage of good thermal efficiency and short heating time, but since they are heated from the inside of food, when used for pizza pie, the surface of the crust does not harden and has a brown color However, there was a problem that the crust became soft as steamed.

Also, pizza pie is made by putting pizza sauce, cheese, and other ingredients on the top of the crust and cooking it, so that the moisture of the above ingredients enters the crust and makes the crust more soft and sticky There was a tendency.

In particular, conventionally available pizza pie or pizza crust,
Because it is a semi-baked crust, when heated in a microwave oven, the crust does not turn brown and becomes a soft crust that can not be pinched with fingers, it has a moist texture, light and crispy and has a good mouthfeel The product could not be obtained.

Further, Japanese Patent Publication No. 56-24483 described above and Japanese Patent Application Laid-Open No. 61-260
Also in the pizza crust disclosed in No. 830 and the like, when heated in a microwave oven, the crust became soft and a good product could not be obtained.

Accordingly, it is an object of the present invention to provide a pizza crust for a microwave oven that can be easily cooked and cooked in a microwave oven, and has a suitable hardness and a good texture.

“Means for Solving the Problems” The present inventors have conducted intensive studies to achieve the above object, and as a result, use a two-layer crust in which the upper crust layer is made of pie dough and the lower crust layer is made of pizza dough. As a result, it has been found that the transfer of water in the pizza ingredients is effectively prevented by the upper crust layer, and that a good product can be obtained even when the product is cooked in a microwave oven, thereby completing the present invention.

That is, the pizza crust for a microwave oven according to the present invention is characterized in that the upper crust layer is made of a pie crust and the lower crust layer is made of a pizza crust and has a two-layer structure, and is entirely baked.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments.

The pie crust of the upper crust layer may be a multilayer body containing fats and oils, and may be a folded pie crust or a kneaded pie crust. In addition, yeast fermented dough or non-fermented dough may be used.

Folded pie dough is usually made by adding sugar, salt, fat, yeast, etc. to wheat flour, if necessary, kneading it with water to make a dough, and rolling the dough thinly to make fats and oils such as margarine and butter. Or after wrapping solid fats and oils in a dough, rolling and folding, and rolling and folding again to form a multilayer body.

The dough is usually applied to the dough with a folded pie dough,
Alternatively, the fats and oils wrapped in the dough are added to a mixer together with flour, sugar, salt, water, etc. from the beginning, mixed gently, then rolled thinly and folded, and then rolled and folded repeatedly to form a multilayer body. Made.

On the other hand, the pizza dough of the lower crust layer may be a pizza dough that is usually used, for example, flour, sugar as necessary,
Salt, oil, yeast, etc. are added and kneaded with water to produce a dough, and the dough is formed into a predetermined thickness and fermented, or formed after fermentation. In addition, baking powder etc. can be used instead of yeast.

It should be noted that pie dough and pizza dough are clearly distinguished by those skilled in the art, but a general difference between them is to make sure that pie dough is composed of a multilayer body, whereas pizza dough is A pie dough has a relatively low fat content (for example, flour), while the pie dough has a relatively high fat content (for example, about 40 to 70 parts by weight per 100 parts by weight of flour). 2 to 1 for 100 parts by weight
(About 0 parts by weight).

When joining the pizza dough of the lower crust layer and the pie dough of the upper crust layer, it is preferable to apply egg white or whole egg to one or both of the joining surfaces to improve the adhesion.

For forming the two-layer crust dough, for example, the pizza dough of the lower crust layer and the pie dough of the upper crust layer are overlapped, rolled to a predetermined thickness, and then punched into a desired shape such as a circle or a quadrilateral. It can be done by doing. Alternatively, the pizza dough of the lower crust layer and the pie dough of the upper crust layer may be respectively formed into desired shapes in advance, and the two pieces of crust dough may be overlapped and joined.

The two-layer crust material thus obtained may be subjected to a degassing process (providing a needle hole) as necessary. Then, by baking this crust dough in an oven or the like, the pizza crust of the present invention can be obtained. In this case, the baking was carried out by reducing the moisture content of the entire crust to 28%.
(Weight) or less, preferably 20-28%, more preferably
It is preferable to carry out so as to be 24 to 26%.

As shown in FIG. 1, the pizza crust of the present invention thus obtained is composed of an upper crust layer 1 made of pie crust and a lower crust layer 2 made of pizza crust.
The upper crust layer 1 is made of pie crust, so it has a flat gap
1a, and has a lower crust layer 2
Has a sponge-like structure having dense voids 2a because it is made of pizza dough.

The pizza crust of the present invention may be sold only as a crust so that consumers can cook according to their preference without placing any ingredients, or pizza sauce, cheese, mushrooms and vegetables (eg, mushrooms, peppers, A pizza pie may be sold in a refrigerated or frozen state with ingredients such as tomatoes and salami sausage.

[Operation] According to the pizza crust of the present invention, a pizza pie having appropriate hardness and good texture can be obtained simply by placing ingredients on the upper surface and cooking in a microwave oven for a short time. That is,
This is because the transfer of moisture of the ingredients is suppressed by the upper crust layer made of the pie crust, and the lower crust layer is prevented from being softened by the transferred moisture. Then, the lower crust layer made of the pizza dough maintains a hardness at least so as to be pinched by a finger, and has a light, crispy, and mouthfeel texture.

The crust disclosed in the above-mentioned Japanese Patent Application Laid-Open No. 61-260830 has a layer structure opposite to that of the present invention in which the upper crust layer is made of pizza dough and the lower crust layer is made of pie dough,
Since the pizza dough has a low oil content, it has a poor effect of inhibiting the transfer of water from the ingredients, and cannot sufficiently prevent softening of the crust. Further, even if the lower crust layer is maintained without being softened by moisture, the pie dough is more brittle and easily breaks than the pizza dough, so that there is a problem that sufficient rigidity cannot be obtained when pinched with a finger. In any case, no good product was obtained with this crust, especially when cooking in a microwave oven.

Further, in a preferred embodiment of the present invention, by baking so that the water content of the entire crust is 28% or less, the surface and the back surface are appropriately browned, and the crust surface and the back surface are appropriately hardened when eating. It is possible to obtain a better product which has a hardness that can be pinched with fingers, has no stickiness, has a light crispy texture, and has a good mouthfeel.

As described above, most of the commercially available pizza pie or pizza crust is half-baked in the oven because most of the crust is of the type that is reheated in the oven.
The water content of the crust is about 28-35%. In such a conventional crust, the front and back surfaces are not sufficiently cured, and when reheated in a microwave oven, the crust does not turn brown and becomes soft like steamed bread. However, it was not possible to obtain a sufficient hardness enough to be pinched, and it had a moist texture, and a light crispy mouthfeeling texture was not obtained.

"Example" Hereinafter, an example of the present invention will be described. In the following description, “parts” means “parts by weight”.

Example 1 To 100 parts of flour, 3 parts of sugar, 1 part of salt, 50 parts of fat and oil for kneading pie (margarine), and 45 parts of water were added, lightly kneaded with a mixer, and folded three times with a dough sheeter, to a final thickness of 3 mm. To make the above crust dough.

To 100 parts of flour, 3 parts of sugar, 1 part of salt, 5 parts of shortening, 2 parts of yeast and 45 parts of water were added, kneaded with a mixer, and fermented at a temperature of 27 ° C. and a humidity of 80% RH for 45 minutes. And rolled to a final thickness of 3 mm with a dough sheeter to make a lower crust dough.

Paint the whole egg on the upper surface of the lower crust dough, overlap and join the upper crust dough from above, roll it to a thickness of 5 mm with a dough sheeter, punch out with a die cut of 15 cm in diameter,
A gas vent hole was provided with a gas vent roller. Next, the dough was placed in an oven and baked at 200 ° C. for 12 minutes.

The pizza crust thus obtained had a two-layer structure in which the upper crust layer was made of kneaded pie crust and the lower crust layer was made of pizza crust, and the surface was baked and had a water content of 25.5%.

After allowing the baked pizza crust to cool for 1 hour at room temperature, apply pizza sauce on the top surface and add natural cheese, peppers,
The salami sausage was placed and frozen at -30 ° C for 1 hour. After freezing, it was wrapped and stored in a frozen storage.

Example 2 To 100 parts of flour, 3 parts of sugar, 1 part of salt, 5 parts of shortening, and 45 parts of water were added, kneaded with a mixer, rolled with a dough sheeter, and wrapped with 50 parts of fat and oil (margarine) for folded pie. Do three folds four times in a dough sheeter,
The upper crust material was rolled to a final thickness of 3 mm.

Using the lower crust dough made in the same manner as in Example 1, and the above upper crust dough, in the same manner as in Example 1,
The dough was joined, formed and fired to make a pizza crust.

The pizza crust thus obtained had a two-layer structure in which the upper crust layer was made of folded pie dough and the lower crust layer was made of pizza dough, and had a brown color on the surface and a water content of 25.7%.

Thereafter, in the same manner as in Example 1, the ingredients were placed on the upper surface of the pizza crust, frozen, wrapped, and stored in a freezer.

Comparative Example 1 To 100 parts of flour, 3 parts of sugar, 1 part of salt, 5 parts of shortening, 2 parts of yeast and 45 parts of water were added, kneaded with a mixer, and fermented at a temperature of 27 ° C. and a humidity of 80% RH for 45 minutes. Then, it was rolled to a final thickness of 5 mm by a dough sheeter. The dough was punched out with a die having a diameter of 15 cm, and a gas venting hole was provided with a gas venting roller. Thus,
A pizza crust consisting of only pizza dough was obtained.

Thereafter, in the same manner as in Example 1, the ingredients were placed on the upper surface, frozen, wrapped, and stored in a freezer.

Comparative Example 2 To 100 parts of flour, 3 parts of sugar, 1 part of salt, 50 parts of fat and oil (margarine) for kneaded pie, and 45 parts of water were added, lightly kneaded with a mixer, and three-folded with a dough sheeter to give a final thickness of 5 mm. Rolled. The dough was punched out with a die having a diameter of 15 cm, and a gas venting hole was provided with a gas venting roller. Thus, a pizza crust consisting only of the dough was obtained.

Thereafter, in the same manner as in Example 1, the ingredients were placed on the upper surface, frozen, wrapped, and stored in a freezer.

Comparative Example 3 To 100 parts of flour, 3 parts of sugar, 1 part of salt, 5 parts of shortening, and 45 parts of water were added, kneaded with a mixer, rolled with a dough sheeter, and wrapped with 50 parts of a fat and oil for married pie (margarine). Do three folds four times in a dough sheeter,
Rolled to a final thickness of 5 mm. This fabric was punched out with a die having a diameter of 15 cm, and a gas venting hole was provided with a gas venting roller.
It baked similarly to. In this way, a pizza crust consisting only of the dough was obtained.

Thereafter, in the same manner as in Example 1, the ingredients were placed on the upper surface, frozen, wrapped, and stored in a freezer.

Test Example The pizza pies of Examples 1 and 2 and Comparative Examples 1 to 3 were taken out after one week of cryopreservation, reheated in a microwave for 3 minutes, and
They were cut into equal parts and tasted, and sensory tests were performed.

The sensory test was conducted to determine whether or not it was hard enough to be pinched with a finger, and whether or not it had a non-sticky, light, crispy, and mouthfeel texture. Evaluation is ○
良好: good, △: slightly poor, ×: poor, performed by 10 panelists A to J.

The results for the degree of hardness with which the fingers were pinched were as shown in Table 1.

The results regarding the texture were as shown in Table 2.

[Effects of the Invention] As described above, according to the present invention, the upper crust layer is made of pie crust, and the lower crust layer is made of a pizza crust so that a two-layer structure is formed. Is suppressed by the upper crust layer consisting of, and the lower crust layer is prevented from being softened by the transferred moisture, so that even when cooked in a microwave oven, it is possible to obtain a pizza pie having appropriate hardness and good texture. it can. Also, if baked so that the water content of the entire crust is 28% or less, the front and back surfaces of the crust are appropriately cured,
It is possible to obtain a better product that is browned, maintains hardness enough to be pinched by a finger when eating, and has a light, crispy, mouthfeel texture without stickiness.

[Brief description of the drawings]

FIG. 1 is a schematic sectional view showing the structure of a pizza crust according to the present invention. In the figure, 1 is an upper crust layer and 2 is a lower crust layer.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Hiromichi Nojiri 1971-14, Kawashima-cho, Asahi-ku, Yokohama-shi, Kanagawa Prefecture (72) Inventor Osamu Kawasaki 4-3-3 Yanagibashi, Yamato-shi, Kanagawa Prefecture Maison Drapole Yamato 502 (72) Inventor Yuko Kato 4065-2 Nakatsu, Aikawa-cho, Aiko-gun, Kanagawa

Claims (5)

(57) [Claims] 1. A pizza crust for a microwave oven, wherein the upper crust layer is made of a pie crust and the lower crust layer has a two-layer structure made of a pizza crust, and is entirely baked. 2. The pizza crust for a microwave oven according to claim 1, which is baked so that the water content of the whole crust is 28% or less. 3. The upper crust layer is prepared by adding sugar, salt, oil and fat, yeast, etc. to wheat flour, if necessary, kneading with water to make a dough, rolling the dough thinly, and applying or sandwiching the oil or fat. 3. The pizza crust for a microwave oven according to claim 1, wherein the pizza crust is made of a folded pie dough that is folded into a multilayer body. 4. The upper crust layer is prepared by adding fats and oils to flour from the beginning, adding sugar, salt and the like as needed, kneading lightly with water to form a dough, and rolling and thinning the dough. 3. The pizza crust for a microwave oven according to claim 1, wherein the pizza crust is made of a kneaded pie dough having a multilayer structure. 5. The lower crust layer is made of pizza dough formed to a predetermined thickness by adding dough, sugar, salt, oil, yeast, etc. to flour as required and kneading with water. The pizza crust for a microwave oven according to any one of claims 1 to 4.