JP3753727B1 - Pizza manufacturing method - Google Patents
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- JP3753727B1 JP3753727B1 JP2004324325A JP2004324325A JP3753727B1 JP 3753727 B1 JP3753727 B1 JP 3753727B1 JP 2004324325 A JP2004324325 A JP 2004324325A JP 2004324325 A JP2004324325 A JP 2004324325A JP 3753727 B1 JP3753727 B1 JP 3753727B1
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- 235000013550 pizza Nutrition 0.000 title claims abstract description 138
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 238000005096 rolling process Methods 0.000 claims description 20
- 230000002093 peripheral effect Effects 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000003825 pressing Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 206010039509 Scab Diseases 0.000 description 22
- 238000000034 method Methods 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 13
- 239000004744 fabric Substances 0.000 description 8
- 241000227653 Lycopersicon Species 0.000 description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 6
- 235000008429 bread Nutrition 0.000 description 6
- 235000013351 cheese Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000015067 sauces Nutrition 0.000 description 6
- 238000010304 firing Methods 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
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- Manufacturing And Processing Devices For Dough (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
【課題】 焼成時に良好な窯伸びが得られ且つ食味・食感、風味、すだち、焼色が良好であり、熟練職人の手作業により得られる良好な品質のピザ類と同品質のピザ類を、熟練職人によることなく作業性よく容易に量産できる、ピザ類の製造法を提供すること。
【解決手段】 100〜180℃に加熱された上面プレートと60℃未満の底面プレートとの間でピザ生地を圧延成形し、成形されたピザ生地を上下反転して焼成窯又はオーブンで焼成する。
【選択図】 なし
PROBLEM TO BE SOLVED: To provide a pizza having the same quality as a pizza having a good kiln elongation at baking and having a good texture, texture, flavor, sudachi, baking color and obtained by manual work of a skilled craftsman To provide a method for producing pizzas that can be easily mass-produced with good workability without the need for skilled craftsmen.
A pizza dough is rolled and formed between a top plate heated to 100 to 180 ° C. and a bottom plate less than 60 ° C., and the formed pizza dough is turned upside down and baked in a baking kiln or oven.
[Selection figure] None
Description
本発明は、ヒートプレス方式によりピザ生地を成形するピザ類の製造法に関する。尚、本発明でいうピザ類には、ピザ生地にトッピングを施して焼成したピザの他、ピザ生地を素焼したピザクラストも含む。 The present invention relates to a method for manufacturing pizzas for forming pizza dough by a heat press method. The pizzas referred to in the present invention include pizza crusts obtained by baking pizza dough in addition to pizza dough topped and baked.
従来、ピザ類を量産するためのピザ生地の成形(生地を薄く延ばす)方法としては、一定間隔のロールでの圧延や、加圧プレスによるものがある。
また、近年、より安定した伸展性と製品形状の確保を目的に、加熱された圧延プレートでプレスを行うヒートプレス方式が普及しつつある。このヒートプレス方式は、例えば、図2に示すように、ピザクラスト18の周縁外径bに略相当する内径を有する縁付ピザ成形用トレー12の中央にピザ生地塊14を載置し、該トレー12をプレス機の載置台13に固定し、該載置台13を、ピザクラスト18の周縁内径aに略相当する径を有する約150℃に加熱された円板状ヒートプレス11に向けて上昇させて〔図2(a)を参照〕、トレー12とヒートプレス11との間でピザ生地塊14を圧延成形して、周縁部の上向きに盛り上がり縁16が形成され且つ上面17がα化された皿状生地15を得る〔図2(b)を参照〕ものであり、得られた皿状生地15は、必要に応じてトッピングを施し、トレー12ごとオーブン内に入れて焼成され、ピザクラスト18が得られる〔図2(c)及び(d)を参照〕。
Conventionally, as a method for forming a pizza dough for mass-producing pizzas (a method for extending the dough thinly), there are a method of rolling with a roll at regular intervals and a pressure press.
In recent years, a heat press method in which pressing is performed with a heated rolling plate has been spreading for the purpose of ensuring more stable extensibility and product shape. In this heat press method, for example, as shown in FIG. 2, a pizza dough block 14 is placed in the center of a rim forming pizza forming tray 12 having an inner diameter substantially corresponding to the outer peripheral diameter b of the pizza crust 18, and the tray 12 is fixed to the mounting table 13 of the press machine, and the mounting table 13 is raised toward the disc-shaped heat press 11 heated to about 150 ° C. having a diameter substantially corresponding to the peripheral inner diameter a of the pizza crust 18. [Refer to FIG. 2 (a)], a pizza dough lump 14 is rolled and formed between the tray 12 and the heat press 11, and a rising edge 16 is formed on the peripheral edge upward, and the upper surface 17 is made alpha. The dish-like dough 15 is topped as necessary, and the tray 12 is placed in an oven and baked to obtain a pizza crust 18 (see FIG. 2B). [Fig. 2 (c And see (d)].
しかし、ロールでの圧延や加圧プレスによる方法では、加水量の多い軟らかなピザ生地の成形ができないことに加え、発酵で蓄積されたピザ生地中のガスや風味成分が圧延時に過剰に抜かれてしまうため、得られるピザが、熟練職人の手作業により成形されたピザ生地から得られたピザに比べて、食味・食感の劣るものとなっていた。
また、ヒートプレス方式では、ピザ生地の上面が加熱圧延されるため、得られる成形生地は、上面(図2における皿状生地15の上面17)がα化して皮張った生地となる。その結果、続く焼成工程において望ましい窯伸び(オーブン内での生地の膨らみ)を得ることが不可能であった。
これらの機械によるピザ生地の成形工程が阻害要因となり、熟練職人の手作業により得られる良好な品質のピザと同品質のピザを量産手法で得ることは困難とされてきた。
However, in the method of rolling with a roll or pressure press, it is not possible to form a soft pizza dough with a large amount of water, and the gas and flavor components in the pizza dough accumulated by fermentation are excessively removed during rolling. For this reason, the resulting pizza is inferior in taste and texture compared to a pizza obtained from a pizza dough molded by a skilled craftsman.
Further, in the heat press method, since the upper surface of the pizza dough is heated and rolled, the resulting molded dough becomes a dough that has an upper surface (the upper surface 17 of the dish-like dough 15 in FIG. 2) and is covered with skin. As a result, it was impossible to obtain desirable kiln elongation (swelling of the dough in the oven) in the subsequent firing step.
The forming process of pizza dough by these machines has become a hindrance factor, and it has been difficult to mass-produce pizza of the same quality as a pizza of the same quality obtained by skilled craftsmen.
尚、特許文献1の第3図には、焼成型の下型1と上型2との間に、クラスト生地7を裏返した状態(盛り上がり縁を下向きにした状態)で挟んだ断面図が記載されているが、この図は、既に成形されたクラスト生地7を焼成する焼成工程の説明図であり、クラスト生地7を得るための成形工程を示すものではない。
本発明の目的は、焼成時に良好な窯伸びが得られ且つ食味・食感、風味、すだち、焼色が良好であり、熟練職人の手作業により得られる良好な品質のピザ類と同品質のピザ類を、熟練職人によることなく作業性よく容易に量産できる、ピザ類の製造法を提供することにある。 The object of the present invention is to obtain a good kiln elongation during baking and a good taste, texture, flavor, sudachi, baking color, and the same quality as good quality pizzas obtained by manual work of skilled craftsmen. An object of the present invention is to provide a method for producing pizzas, which can easily mass-produce pizzas with good workability without using skilled craftsmen.
本発明者らは、種々検討した結果、ヒートプレス方式で成形された、上面がα化したピザ生地を、上下反転させて焼成することにより、焼成時の窯伸びが良好となることを見出し、本発明に到達した。
即ち、本発明は、100〜180℃に加熱された上面プレートと60℃未満の底面プレートとの間でピザ生地を圧延成形し、成形されたピザ生地を上下反転して焼成窯又はオーブンで焼成することを特徴とするピザ類の製造法を提供するものである。
また、本発明は、特に好ましいピザ類の製造法として、底面プレートの中央にピザ生地を載置し、100〜180℃に加熱された上面プレートを底面プレートに向けて下降させて、上面プレートと底面プレートとの間でピザ生地を圧延成形して、周縁部の下向きに盛り上がり縁が形成され且つ上面プレートとの接触面がα化された成形生地を得、該成形生地を上下反転して焼成窯又はオーブンで焼成することを特徴とするピザ類の製造法を提供するものである。
また、本発明は、上記の本発明のピザ類の製造法において、ピザ生地の成形に好適に用いられる装置として、加熱手段を備えた上面プレートと、高さ1〜20mmでピザクラストの周縁内径に略相当する径の円板状凸部を中央部に有し、該中央部にピザ生地が載置される底面プレートと、上面プレートを底面プレートに向けて下降させてピザ生地を圧延成形する押圧手段を備えたことを特徴とするピザ生地の成形装置を提供するものである。
As a result of various studies, the present inventors have found that the pizza dough formed by the heat press method and the upper surface of the pizza dough is turned upside down and fired to improve the kiln elongation during firing, The present invention has been reached.
That is, the present invention roll-forms pizza dough between a top plate heated to 100 to 180 ° C. and a bottom plate below 60 ° C., and the formed pizza dough is turned upside down and baked in a baking kiln or oven. The present invention provides a method for producing pizzas.
In addition, as a particularly preferable method for producing pizzas, the present invention places pizza dough in the center of the bottom plate, lowers the top plate heated to 100 to 180 ° C. toward the bottom plate, Rolling and forming pizza dough with the bottom plate to obtain a forming dough with a swelled edge at the lower edge and an alpha contact surface with the top plate. The present invention provides a method for producing pizzas characterized by baking in a kiln or oven.
In addition, the present invention provides a pizza crust with an upper surface plate provided with a heating means and a peripheral inner diameter of the pizza crust having a height of 1 to 20 mm as an apparatus suitably used for forming pizza dough in the above-described pizza manufacturing method of the present invention. A disk-shaped convex portion having a substantially equivalent diameter in the center, a bottom plate on which the pizza dough is placed, and a press for rolling the pizza dough by lowering the top plate toward the bottom plate The present invention provides a pizza dough forming apparatus characterized by comprising means.
本発明のピザ類の製造法によれば、焼成時に良好な窯伸びが得られ且つ食味・食感、風味、すだち、焼色が良好であり、熟練職人の手作業により得られる良好な品質のピザ類と同品質のピザ類を、熟練職人によることなく作業性よく容易に量産することができる。 According to the method for producing pizzas of the present invention, good kiln elongation is obtained at the time of baking, and the taste / texture, flavor, sudoku, baking color is good, and good quality obtained by manual work by skilled craftsmen. Pizzas of the same quality as pizzas can be easily mass-produced with good workability without the need for skilled craftsmen.
以下、本発明のピザ類の製造法を、その好ましい実施形態について図面を参照しながら詳述する。 Hereinafter, the manufacturing method of the pizza of this invention is explained in full detail, referring drawings for the preferable embodiment.
図1は、本発明のピザ類の製造法の好ましい実施形態の一例を説明する工程概略図である。
本実施形態は、ピザ生地の成形装置として、前記の本発明のピザ生地の成形装置を用いたものであり、図1中、1は、加熱手段(図示せず)を備えた上面プレートであり、2は、底面プレートである。該上面プレート1は、所望のピザクラスト9の周縁外径bよりやや大きい径の円板状プレートであり、該底面プレート2は、高さ1〜20mmで所望のピザクラスト9の周縁内径aに略相当する径の円板状凸部3が中央部に設けられている。また、該成形装置は、上面プレート1を底面プレート2に向けて下降させてピザ生地を圧延成形する押圧手段(図示せず)を備えている。尚、上記の加熱手段及び押圧手段は特に制限されるものでなく、該加熱手段としては、電熱線等による電気加熱、ガスやオイルによるバーナー加熱等が挙げられ、該押圧手段としては、重錘又は自重、バネ、電動モーター、気圧又は液圧によるシリンダ等が挙げられ、自動でも手動でもよい。
FIG. 1 is a process schematic diagram illustrating an example of a preferred embodiment of the method for producing pizzas of the present invention.
In the present embodiment, the pizza dough forming apparatus of the present invention is used as a pizza dough forming apparatus. In FIG. 1, reference numeral 1 denotes an upper plate provided with heating means (not shown). Reference numeral 2 denotes a bottom plate. The top plate 1 is a disk-like plate having a diameter slightly larger than the peripheral outer diameter b of the desired pizza crust 9, and the bottom plate 2 has a height of 1 to 20 mm and substantially corresponds to the peripheral inner diameter a of the desired pizza crust 9. A disc-like convex portion 3 having a diameter to be provided is provided in the central portion. In addition, the forming apparatus includes pressing means (not shown) for lowering the top plate 1 toward the bottom plate 2 and rolling and forming the pizza dough. The heating means and the pressing means are not particularly limited, and examples of the heating means include electric heating with a heating wire, burner heating with gas or oil, etc. Or a self weight, a spring, an electric motor, a cylinder by atmospheric pressure or hydraulic pressure, etc. are mentioned, and it may be automatic or manual.
上面プレート1は、上記加熱手段により100〜180℃、好ましくは110〜130℃に加熱しておく。底面プレート2は、60℃未満、好ましくは10〜40℃に保温しておく。
上面プレート1の温度が100℃未満であると、生地固有の粘性が残り、上面プレート1に生地が結着するため、著しく作業性が低下するとともに製品形状が不安定となり易く、また180℃超であると、極度の熱変性による皮張った硬い食感になり易く、特に温度が高い場合は生地中の水分が急激に沸点に達するための膨圧による生地組織の損傷が生じ、著しい品質の低下を招く。また、底面プレート2の温度が60℃超であると、成形されたピザ生地の底面プレート2との接触面(ピザクラストの上面となる面)が熱変性し、焼成時に望ましい窯伸び(オーブン内での生地の膨らみ)が得られない。
The top plate 1 is heated to 100 to 180 ° C., preferably 110 to 130 ° C. by the heating means. The bottom plate 2 is kept warm at less than 60 ° C, preferably 10 to 40 ° C.
If the temperature of the top plate 1 is less than 100 ° C., the inherent viscosity of the fabric remains, and the fabric is bound to the top plate 1, so that the workability is remarkably deteriorated and the product shape tends to become unstable, and more than 180 ° C. If the temperature is high, the texture of the dough tissue will be damaged due to swell pressure because the moisture in the dough will suddenly reach the boiling point. Incurs a decline. Further, if the temperature of the bottom plate 2 exceeds 60 ° C., the contact surface of the molded pizza dough with the bottom plate 2 (surface that becomes the top surface of the pizza crust) is thermally denatured, and desirable kiln elongation (in the oven) Swell of the fabric).
このように上面プレート1と底面プレート2の温度をそれぞれ設定した後、図1(a)に示すように、底面プレート2の円板状凸部3の中央にピザ生地塊4を載置する。 After setting the temperatures of the top plate 1 and the bottom plate 2 in this way, the pizza dough block 4 is placed at the center of the disc-like convex portion 3 of the bottom plate 2 as shown in FIG.
次いで、上記押圧手段により上面プレート1を底面プレート2に向けて下降させて、上面プレート1と底面プレート2との間でピザ生地塊4を圧延成形する。
このとき、底面プレート2の中央部に上記円板状凸部3が設けられているため、円板状に圧延されたピザ生地の周縁が、該円板状凸部3の周縁から下方に押し出されることにより、図1(b)に示すように、下向きに盛り上がり縁6が形成された成形生地5が得られる。該成形生地5は、上面プレート1との接触面7が、上面プレート1による加熱によりα化されているが、底面プレート2との接触面8は、熱変性していない。
Next, the top plate 1 is lowered toward the bottom plate 2 by the pressing means, and the pizza dough block 4 is rolled and formed between the top plate 1 and the bottom plate 2.
At this time, since the disk-shaped convex portion 3 is provided at the center of the bottom plate 2, the peripheral edge of the pizza dough rolled into a disk shape is pushed downward from the peripheral edge of the disk-shaped convex portion 3. As a result, as shown in FIG. 1 (b), a molded fabric 5 having a raised edge 6 formed downward is obtained. In the molding dough 5, the contact surface 7 with the top plate 1 is α-ized by heating with the top plate 1, but the contact surface 8 with the bottom plate 2 is not thermally denatured.
次いで、図1(c)及び(d)に示すように、得られた成形生地5を、底面プレート2から剥がし、上下を反転させて、成形生地5の底面プレート2との接触面8が上面となるような皿状生地としてから、トレー10上に載置する。
これをトレーごと焼成窯又はオーブン内に入れ、焼成することにより、図1(e)に示すような盛り上がり縁のあるピザクラスト9が得られる。
Next, as shown in FIGS. 1 (c) and (d), the obtained molding dough 5 is peeled off from the bottom plate 2 and turned upside down so that the contact surface 8 of the molding dough 5 with the bottom plate 2 is the top surface. Then, it is placed on the tray 10.
The pizza crust 9 having a raised edge as shown in FIG. 1 (e) is obtained by putting the whole tray in a baking kiln or oven and baking it.
尚、成形生地5を上下反転させた皿状生地は、必要に応じてトマトソース、チーズなどのトッピングを施してから焼成してもよい。皿状生地の焼成は、常法に従って行えばよい。
また、本発明で用いられるピザ生地としては、特に制限されるものでなく、ナポリタイプ、パンタイプ、クリスピータイプなど、種々の配合組成のピザ生地に適用することができる。
The dish-shaped dough obtained by inverting the formed dough 5 may be baked after topping with tomato sauce, cheese or the like as necessary. The baking of the dish-shaped dough may be performed according to a conventional method.
Moreover, it does not restrict | limit especially as a pizza dough used by this invention, It can apply to the pizza dough of various compounding compositions, such as a Naples type, a bread type, and a crispy type.
次に本発明をさらに具体的に説明するために実施例を挙げるが、本発明は以下の実施例に限定されるものではない。 Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.
実施例1
小麦粉100質量部に、イースト1質量部、食塩2質量部、オリーブオイル1質量部及び水62質量部を加えて混捏を行った。捏ね上がった生地を、フロアータイム30分を取った後、200gずつに分割し、まるめを行い、5℃の冷蔵室へ入れ12時間の発酵熟成を行い、ナポリタイプのピザ生地を得た。
得られたピザ生地を、上面プレートを底面プレートに向けて下降させてピザ生地を圧延成形し得る成形装置を用いて、圧延成形した。上面プレートの温度は115℃に、底面プレートの温度は30℃に設定した。圧延は、上面プレートと底面プレートとの間隔6mmで5秒間行った。成形された生地を、底面プレートから剥がし、上下を反転させた後、トレーに載せ、トマトソース30g及びチーズ60gをトッピングし、温度400℃のオーブンにて100秒間焼成して、ナポリタイプピザを得た。
得られたナポリタイプピザについて、品質(風味、食感、すだち、焼色)を評価した。評価方法は、10名のパネラーに表1に示す評価基準に従って採点させ、その平均値を評価得点とした。その結果を表2に示す。
Example 1
To 100 parts by weight of wheat flour, 1 part by weight of yeast, 2 parts by weight of sodium chloride, 1 part by weight of olive oil and 62 parts by weight of water were added and kneaded. The kneaded dough, after taking a floor time of 30 minutes, was divided into 200 g portions, rounded, placed in a refrigerator at 5 ° C. and fermented and aged for 12 hours to obtain a Neapolitan pizza dough.
The obtained pizza dough was roll-formed using a forming apparatus capable of rolling down the pizza dough by lowering the top plate toward the bottom plate. The temperature of the top plate was set to 115 ° C., and the temperature of the bottom plate was set to 30 ° C. Rolling was performed for 5 seconds at a distance of 6 mm between the top plate and the bottom plate. The formed dough is peeled from the bottom plate, turned upside down, placed on a tray, topped with 30 g of tomato sauce and 60 g of cheese, and baked in an oven at a temperature of 400 ° C. for 100 seconds to obtain a Napoli type pizza. It was.
The quality (flavor, texture, sudachi, grilled color) of the obtained Napoli type pizza was evaluated. In the evaluation method, 10 panelists scored according to the evaluation criteria shown in Table 1, and the average value was used as the evaluation score. The results are shown in Table 2.
比較例1
実施例1で用いたピザ生地と同じピザ生地を、6mm間隔の回転ロールの間を通して成形した。成形された生地をトレーに載せ、トマトソース30g及びチーズ60gをトッピングし、温度400℃のオーブンにて100秒間焼成して、ナポリタイプピザを得た。
得られたナポリタイプピザについて、実施例1と同様にして品質(風味、食感、すだち、焼色)を評価した。その結果を表2に示す。
Comparative Example 1
The same pizza dough as the pizza dough used in Example 1 was formed by passing between rotating rolls spaced 6 mm apart. The molded dough was placed on a tray, topped with 30 g of tomato sauce and 60 g of cheese, and baked in an oven at a temperature of 400 ° C. for 100 seconds to obtain a Naples type pizza.
About the obtained Napoli type pizza, it carried out similarly to Example 1, and evaluated quality (flavor, texture, sudachi, grilled color). The results are shown in Table 2.
比較例2
実施例1と同様にして成形されたピザ生地を、上下を反転させることなくトレーに載せ、上面プレートとの接触面にトマトソース30g及びチーズ60gをトッピングし、温度400℃のオーブンにて100秒間焼成して、ナポリタイプピザを得た。
得られたナポリタイプピザについて、実施例1と同様にして品質(風味、食感、すだち、焼色)を評価した。その結果を表2に示す。
Comparative Example 2
The pizza dough formed in the same manner as in Example 1 is placed on a tray without being turned upside down, topped with 30 g of tomato sauce and 60 g of cheese on the contact surface with the top plate, and 100 seconds in an oven at a temperature of 400 ° C. Baking to obtain a Naples type pizza.
About the obtained Napoli type pizza, it carried out similarly to Example 1, and evaluated quality (flavor, texture, sudachi, grilled color). The results are shown in Table 2.
上記の実施例1と比較例1及び2との比較から明らかなように、ピザ生地の上面のみを加熱して圧延成形した後、上下を反転させて焼成する本発明の場合(実施例1)には、ピザの量産において汎用されているロールでの圧延(比較例1)や、ピザ生地の上面を加熱して圧延成形し、上下を反転させることなくそのまま焼成する場合(比較例2)と比較して、極めて優れた品質のナポリタイプピザを得ることができる。 As is clear from the comparison between Example 1 and Comparative Examples 1 and 2, in the case of the present invention in which only the upper surface of the pizza dough is heated and rolled to form and then turned upside down and baked (Example 1). In the case of rolling with a roll that is widely used in mass production of pizza (Comparative Example 1), when the upper surface of the pizza dough is heated and formed by rolling, and baked without being turned upside down (Comparative Example 2) In comparison, it is possible to obtain a Napoli type pizza of extremely superior quality.
実施例2
小麦粉100質量部に、イースト2質量部、食塩2質量部、砂糖1質量部、ショートニング3質量部及び水60質量部を加えて混捏を行った。捏ね上がった生地を、フロアータイム20分を取った後、180gずつに分割し、まるめを行い、温度27℃、湿度75%で90分間の発酵熟成を行い、パンタイプのピザ生地を得た。
得られたピザ生地を、上面プレートを底面プレートに向けて下降させてピザ生地を圧延成形し得る成形装置を用いて、圧延成形した。上面プレートの温度は120℃に、底面プレートの温度は40℃に設定した。圧延は、上面プレートと底面プレートとの間隔8mmで5秒間行った。成形された生地を、底面プレートから剥がし、上下を反転させた後、トレーに載せ、温度250℃のオーブンにて6分間焼成して、パンタイプのピザクラストを得た。
得られたパンタイプのピザクラストについて、品質(風味、食感、すだち、焼色)を評価した。評価方法は、10名のパネラーに表3に示す評価基準に従って採点させ、その平均値を評価得点とした。その結果を表4に示す。
Example 2
To 100 parts by weight of wheat flour, 2 parts by weight of yeast, 2 parts by weight of salt, 1 part by weight of sugar, 3 parts by weight of shortening and 60 parts by weight of water were added and kneaded. The kneaded dough was divided into 180 g portions after taking a floor time of 20 minutes, rounded, and fermented and aged at a temperature of 27 ° C. and a humidity of 75% for 90 minutes to obtain a bread-type pizza dough.
The obtained pizza dough was roll-formed using a forming apparatus capable of rolling down the pizza dough by lowering the top plate toward the bottom plate. The temperature of the top plate was set to 120 ° C., and the temperature of the bottom plate was set to 40 ° C. Rolling was performed for 5 seconds at an interval of 8 mm between the top plate and the bottom plate. The formed dough was peeled off from the bottom plate, turned upside down, placed on a tray, and baked in an oven at a temperature of 250 ° C. for 6 minutes to obtain a bread type pizza crust.
The bread type pizza crust obtained was evaluated for quality (flavor, texture, sudachi, grilled color). In the evaluation method, 10 panelists scored according to the evaluation criteria shown in Table 3, and the average value was used as the evaluation score. The results are shown in Table 4.
比較例3
実施例2で用いたピザ生地と同じピザ生地を、8mm間隔の回転ロールの間を通して成形した。成形された生地をトレーに載せ、温度250℃のオーブンにて6分間焼成して、パンタイプのピザクラストを得た。
得られたパンタイプのピザクラストについて、実施例2と同様にして品質(風味、食感、すだち、焼色)を評価した。その結果を表4に示す。
Comparative Example 3
The same pizza dough as the pizza dough used in Example 2 was molded between 8 mm rotating rolls. The formed dough was placed on a tray and baked for 6 minutes in an oven at a temperature of 250 ° C. to obtain a bread-type pizza crust.
The bread type pizza crust thus obtained was evaluated for quality (flavor, texture, sudachi, grilled color) in the same manner as in Example 2. The results are shown in Table 4.
比較例4
実施例2と同様にして成形されたピザ生地を、上下を反転させることなくそのままトレーに載せ、温度250℃のオーブンにて6分間焼成して、パンタイプのピザクラストを得た。
得られたパンタイプのピザクラストについて、実施例2と同様にして品質(風味、食感、すだち、焼色)を評価した。その結果を表4に示す。
Comparative Example 4
The pizza dough formed in the same manner as in Example 2 was placed on a tray without being turned upside down and baked in an oven at a temperature of 250 ° C. for 6 minutes to obtain a bread type pizza crust.
The bread type pizza crust thus obtained was evaluated for quality (flavor, texture, sudachi, grilled color) in the same manner as in Example 2. The results are shown in Table 4.
上記の実施例2と比較例3及び4との比較から明らかなように、ピザ生地の上面のみを加熱して圧延成形した後、上下を反転させて焼成する本発明の場合(実施例2)には、ピザの量産において汎用されているロールでの圧延(比較例3)や、ピザ生地の上面を加熱して圧延成形し、上下を反転させることなくそのまま焼成する場合(比較例4)と比較して、極めて優れた品質のパンタイプのピザクラストを得ることができる。 As is clear from the comparison between Example 2 and Comparative Examples 3 and 4, in the case of the present invention in which only the upper surface of the pizza dough is heated and formed by rolling, and then turned upside down and baked (Example 2). In the case of rolling with a roll widely used in mass production of pizza (Comparative Example 3), when the upper surface of the pizza dough is heated and formed by rolling, and baked as it is without turning upside down (Comparative Example 4) In comparison, a bread-type pizza crust of extremely superior quality can be obtained.
実施例3
小麦粉100質量部に、イースト1質量部、食塩2質量部及び水63質量部を加えて混捏を行った。捏ね上がった生地を、フロアータイム30分を取った後、180gずつに分割し、まるめを行い、5℃の冷蔵室へ入れ12時間の発酵熟成を行い、ナポリタイプのピザ生地を得た。
得られたピザ生地を、図1に示すような、上面プレート1を底面プレート2に向けて下降させて両プレート間でピザ生地を圧延成形し得る成形装置を用いて、圧延成形した。上面プレート1は115℃に加熱した。底面プレート2の中央部に設けた円板状凸部3の大きさは、直径18cm、高さ4mmである。圧延は、上面プレート1と底面プレート2の円板状凸部3との間隔8mmで5秒間行った。ピザ生地は、周縁部が下向きに盛り上がった形状に成形された。この成形された生地を、底面プレート2から剥がし、上下を反転させて皿状生地とした後、該皿状生地をトレーに載せ、トマトソース30g及びチーズ60gをトッピングし、温度400℃のオーブンにて100秒間焼成して、直径22cmの縁付ナポリタイプピザを得た。
得られた縁付ナポリタイプピザについて、実施例1と同様にして品質(風味、食感、すだち、焼色)を評価した。その結果を表5に示す。
また、得られた縁付ナポリタイプピザの縁部の高さを測定したところ、18mmであった。
Example 3
To 100 parts by weight of wheat flour, 1 part by weight of yeast, 2 parts by weight of salt and 63 parts by weight of water were added and kneaded. After the kneaded dough took 30 minutes of floor time, it was divided into 180 g portions, rounded, placed in a refrigerator at 5 ° C. and fermented for 12 hours to obtain a Neapolitan pizza dough.
The obtained pizza dough was rolled and formed using a forming apparatus capable of rolling the pizza dough between both plates by lowering the top plate 1 toward the bottom plate 2 as shown in FIG. The top plate 1 was heated to 115 ° C. The size of the disk-shaped convex portion 3 provided at the center of the bottom plate 2 is 18 cm in diameter and 4 mm in height. Rolling was performed for 5 seconds at an interval of 8 mm between the top plate 1 and the disk-shaped convex portion 3 of the bottom plate 2. The pizza dough was molded into a shape in which the peripheral edge was raised downward. The formed dough is peeled off from the bottom plate 2 and turned upside down to form a dish-shaped dough. The dish-shaped dough is placed on a tray, topped with 30 g of tomato sauce and 60 g of cheese, and placed in an oven at a temperature of 400 ° C. And baked for 100 seconds to obtain an edged Napoli type pizza having a diameter of 22 cm.
About the obtained rimmed Napoli type pizza, it carried out similarly to Example 1, and evaluated quality (flavor, texture, sudachi, baking color). The results are shown in Table 5.
Moreover, it was 18 mm when the height of the edge part of the obtained edged Napoli type pizza was measured.
比較例5
実施例3で用いたピザ生地と同じピザ生地を、図2に示すような、プレス機の載置台13に固定した縁付ピザ成形用トレー12を円板状ヒートプレス11に向けて上昇させて該トレー12と該ヒートプレス11との間でピザ生地を圧延成形し得る成形装置を用いて、圧延成形した。円板状ヒートプレス11は115℃に加熱した。円板状ヒートプレス11の直径は18cmであり、縁付ピザ成形用トレー12の大きさは、直径(内径)22cm、深さ3cmである。圧延は、トレー12の底面とヒートプレス11との間隔8mmで5秒間行った。ピザ生地は、周縁部が盛り上がった皿状に成形された。この成形された生地にトマトソース30g及びチーズ60gをトッピングし、トレー12に載せたまま温度400℃のオーブンにて100秒間焼成して、直径22cmの縁付ナポリタイプピザを得た。
得られた縁付ナポリタイプピザについて、実施例3と同様にして品質(風味、食感、すだち、焼色)を評価した。その結果を表5に示す。
また、得られた縁付ナポリタイプピザの縁部の高さを測定したところ、12mmであった。
Comparative Example 5
As shown in FIG. 2, the pizza dough tray 12 with the pizza dough that is the same as the pizza dough used in Example 3 fixed to the mounting table 13 of the press machine is raised toward the disc-shaped heat press 11. The pizza dough was rolled and molded between the tray 12 and the heat press 11 using a molding apparatus capable of rolling. The disc-shaped heat press 11 was heated to 115 ° C. The diameter of the disk-shaped heat press 11 is 18 cm, and the size of the edged pizza forming tray 12 is 22 cm in diameter (inner diameter) and 3 cm in depth. Rolling was performed for 5 seconds at an interval of 8 mm between the bottom surface of the tray 12 and the heat press 11. The pizza dough was formed into a dish shape with a raised peripheral edge. 30 g of tomato sauce and 60 g of cheese were topped on the formed dough and baked for 100 seconds in an oven at a temperature of 400 ° C. while placed on the tray 12 to obtain a rimmed Napoli type pizza having a diameter of 22 cm.
About the obtained rimmed Napoli type pizza, it carried out similarly to Example 3, and evaluated quality (flavor, texture, sudachi, baking color). The results are shown in Table 5.
Moreover, it was 12 mm when the height of the edge part of the obtained edged Napoli type pizza was measured.
上記の実施例3と比較例5との比較から明らかなように、図1に示す本発明の実施形態に従って得られる実施例3の縁付ピザは、図2に示す従来製法により得られる比較例5の縁付ピザと比較して、ピザの縁部の膨らみが大きく、品質面でも優れている。 As is clear from the comparison between Example 3 and Comparative Example 5 above, the edged pizza of Example 3 obtained according to the embodiment of the present invention shown in FIG. 1 is a comparative example obtained by the conventional manufacturing method shown in FIG. Compared with the rimmed pizza No. 5, the bulge of the edge of the pizza is large and the quality is also excellent.
1 上面プレート
2 底面プレート
3 円板状凸部
4 ピザ生地塊
5 成形生地(皿状生地)
6 盛り上がり縁
7 成形生地の上面プレートとの接触面
8 成形生地の底面プレートとの接触面
9 ピザクラスト
DESCRIPTION OF SYMBOLS 1 Top plate 2 Bottom plate 3 Disc-shaped convex part 4 Pizza dough lump 5 Molded dough (dish dough)
6 Swelling edge 7 Contact surface of molded fabric with top plate 8 Contact surface of molded fabric with bottom plate 9 Pizza crust
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