JPH02163032A - Pizza crust and preparation thereof - Google Patents
Pizza crust and preparation thereofInfo
- Publication number
- JPH02163032A JPH02163032A JP63318150A JP31815088A JPH02163032A JP H02163032 A JPH02163032 A JP H02163032A JP 63318150 A JP63318150 A JP 63318150A JP 31815088 A JP31815088 A JP 31815088A JP H02163032 A JPH02163032 A JP H02163032A
- Authority
- JP
- Japan
- Prior art keywords
- crust
- pizza
- dough
- mold
- shaped
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
- 235000013550 pizza Nutrition 0.000 title claims abstract description 48
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 238000004898 kneading Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 235000000346 sugar Nutrition 0.000 claims abstract description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract 2
- 235000019197 fats Nutrition 0.000 claims abstract 2
- 235000019198 oils Nutrition 0.000 claims abstract 2
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 2
- 206010039509 Scab Diseases 0.000 claims description 92
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 4
- 230000002093 peripheral effect Effects 0.000 claims description 4
- 239000003925 fat Substances 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 239000007789 gas Substances 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 238000005470 impregnation Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 235000015108 pies Nutrition 0.000 description 7
- 238000005520 cutting process Methods 0.000 description 5
- 238000010304 firing Methods 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 238000005096 rolling process Methods 0.000 description 4
- 238000009472 formulation Methods 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 238000009434 installation Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 241001137251 Corvidae Species 0.000 description 1
- 241000287227 Fringillidae Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 238000009933 burial Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000000979 retarding effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000013022 venting Methods 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
(イ)産業上の利用分野
この発明は、ピザパイに用いられるクラスト、特に皿状
に形成されたピザクラストとその製法に係る。DETAILED DESCRIPTION OF THE INVENTION (a) Industrial Application Field The present invention relates to a crust used for pizza pies, particularly a pizza crust formed in the shape of a plate, and a method for producing the same.
(ロ)従来の技術
従来の板状のピザクラスト上にピザトッピングを載置し
たピザパイは、食前加熱時にオーブン内においてピザク
ラスト上からピザトッピングがこぼれてしまうことがあ
る。(B) Prior Art In a conventional pizza pie in which pizza toppings are placed on a plate-shaped pizza crust, the pizza toppings may spill from the top of the pizza crust in the oven during pre-meal heating.
そこで、ピザクラストからトッピングがこぼれるのを防
止するため、クラスト周縁部に亘り盛り上り縁を設けた
所謂皿状クラストが市販されている。Therefore, in order to prevent toppings from spilling from the pizza crust, so-called plate-shaped crusts are commercially available that have a raised edge around the periphery of the pizza crust.
前記皿状クラストは、原料を混捏し、これを大分割した
生地を醗酵(第一次醗酵)させ、リタードした後、シー
テイング(圧延)し、型抜きした生地を、皿状に形成し
て焼成する方法(シーテイング法)により作られるか、
又は、原料を混捏し、これを大分割した生地を醗酵(第
一次醗酵)させ、ピザクラストに応じた重量に少分割し
、型枠によりスタンピング(圧延)することにより生地
を皿状に形成し、焼成する方法(スタンプ法)により作
られる。The dish-shaped crust is made by kneading raw materials, dividing the dough into large parts, fermenting (primary fermentation), retarding, sheeting (rolling), cutting out the dough, forming it into a dish shape, and baking. Is it made by a method (seating method)?
Alternatively, the raw materials are mixed and kneaded, the dough is divided into large parts, fermented (primary fermentation), divided into small parts according to the weight of the pizza crust, and then stamped (rolled) using a mold to form the dough into a plate shape. , made by firing method (stamp method).
これら皿状クラストの製造方法は、通常、混捏し、大分
割された生地を室温25〜28℃、湿度75〜80%で
第−次館酵を行い、温度0〜3°Cで3〜24時間冷蔵
してリタードされた生地を成型した後、180℃で焼成
することにより行われている。The method for producing these dish-shaped crusts is usually to mix and knead the dough, which is divided into large pieces, and then to undergo a primary fermentation at a room temperature of 25 to 28°C and a humidity of 75 to 80%, followed by a 3 to 2 hour fermentation at a temperature of 0 to 3°C. This is done by molding the retarded dough by refrigerating it for a period of time and then baking it at 180°C.
つまり、型抜きにより成型され又はスタンピングにより
皿状に形成された皿状クラスト生地は、第二次醗酵され
ることなく展板上にそのまま載置され、焼成される。That is, the dish-shaped crust dough that has been molded by die-cutting or formed into a dish-shape by stamping is placed as it is on a rolling board and baked without being subjected to secondary fermentation.
(ハ)発明が解決しようとする問題点
しかしながら、前記従来の皿状クラストの製法は、皿状
に成型されたクラスト生地がほとんど醗酵されることな
く展板上に載置され焼成されるため、クラスト生地の醗
酵が充分行われず、従って生地中に醗酵ガスの充満がな
く、前記展板上に載置されたクラスト生地の展板との接
触面からの醗酵ガスの発生はない。このため、焼成後の
クラスト生地の底面は比較的硬くなめらかな焼成面を有
し、ガス発生による凹状の気泡溜跡は見られない。(C) Problems to be Solved by the Invention However, in the conventional method for producing dish-shaped crusts, the crust dough formed into a dish shape is placed on a rolling board and baked without being fermented. The dough is not sufficiently fermented, so the dough is not filled with fermentation gas, and no fermentation gas is generated from the contact surface of the crust dough placed on the spreading plate with the spreading plate. Therefore, the bottom surface of the crust dough after baking has a relatively hard and smooth baking surface, and no concave air bubbles caused by gas generation are observed.
この皿状クラスト生地にピザトッピングを載置したピザ
パイを加熱すると、前記の通り、クラスト生地の底面は
硬くなめらかであるから、火通りが悪くなり、クラスト
生地の歯ざわりが悪く食感も良くない。歯ざわりを良く
するために長時間加熱すると、ピザトッピングを焼き過
ぎて更に食感が悪くなるか、食べるのに不適なピザパイ
となってしまう。When a pizza pie with pizza toppings placed on this plate-shaped crust is heated, as mentioned above, the bottom surface of the crust is hard and smooth, so it does not cook well, and the crust has a poor texture and poor texture. If you heat it for a long time to improve the texture, the pizza toppings will overcook and the texture will become even worse, or the pizza pie will become unfit to eat.
この発明の目的は、オーブントースタ−や電子レンジで
食前にピザパイの加熱をする際、ピザクラストの火通り
が良好であり、ピザソース等の水分がクラスト生地中に
浸透しにくり、ピザクラストが過度に湿っぽくなること
がな(、食前加熱時にピザトッピングがこぼれることの
ない皿状クラストとその製法を提供することである。The purpose of this invention is to ensure that when heating a pizza pie in a toaster oven or microwave before eating, the pizza crust will cook well, and the moisture from the pizza sauce will be difficult to penetrate into the crust, resulting in the pizza crust becoming excessively moist. To provide a plate-shaped crust that prevents pizza toppings from spilling when heated before meals and a method for producing the same.
に)問題点を解決するための手段
この発明は前記目的を達成するため、混捏した生地を大
分割し、この大分割した生地を醗酵(第一次醗酵)させ
、リタードさせた後、圧延し、ガス抜きの穴をあけ、抜
型により生地を型抜きして円板状のクラスト生地を成形
し、このクラスト生地を、後で述べるこの発明のために
開発された上型と下型よりなる焼成型に入れ、クラスト
を焼成型に入れたまま醗酵(第二次醗酵)させ、そのま
まの状態で焼成して皿状クラストを製造するようにした
。In order to achieve the above-mentioned object, this invention divides the kneaded dough into large parts, ferments the divided dough (first fermentation), retards it, and then rolls it. A vent hole is made and the dough is cut out using a cutting die to form a disc-shaped crust dough, and this crust dough is baked using an upper mold and a lower mold developed for this invention, which will be described later. The crust was placed in a mold, fermented (secondary fermentation) while the crust was in the baking mold, and baked in that state to produce a dish-shaped crust.
以下、この発明の一実施例に基づき詳細に説明する。 Hereinafter, a detailed explanation will be given based on one embodiment of the present invention.
この発明の皿状クラストは、次の原料配合例と製造工程
により製造することができる。The dish-shaped crust of the present invention can be manufactured using the following raw material formulation example and manufacturing process.
〈配合例〉
小麦粉・・・・・・100%
イースト・・・・・・・3%
砂糖・・・・・2.0〜5.0%
油脂・・・・・・・・・5%
食塩・・・・・・・・・2%
水・・・・・・・・・60%
(以上、小麦粉重量%)
く工程〉
混捏(直埋)・・・・L(低速)3分
M(中速)5分
大分割
第一次醗酵・・・室温27℃、湿度78%(60分)
リタード・・・・0〜3℃(4〜24時間)シーテイン
グ(圧延)
・2.0〜3.On+(厚)
ガス抜き穴あけ
型抜(抜型使用)
・・・・直径178n(約7インチ)
焼成型入れ(クラスト生地を下型の上に載置し、上型を
載せる)
第二次醗酵(焙炉)
・・・・室?!35℃、湿度82%
(60分)
焼成・・・・・・180’C(9〜1o分)次に、この
発明の皿状クラストの製造に用いられる焼成型について
説明する。<Formulation example> Flour: 100% Yeast: 3% Sugar: 2.0-5.0% Fats and oils: 5% Salt・・・・・・・・・2% Water・・・・・・60% (The above is flour weight%) Process> Kneading (direct burial)・・・L (low speed) 3 minutes M ( Medium speed) 5 minutes large division primary fermentation...Room temperature 27℃, humidity 78% (60 minutes) Retard...0~3℃ (4~24 hours) Sheeting (rolling) ・2.0~3 .. On+ (thickness) Punch a gas vent hole (using a cutting die)...Diameter 178n (approximately 7 inches) Putting into a baking mold (Place the crust dough on the bottom mold, then place the top mold on it) Second fermentation ( Furnace) ・・・room? ! 35°C, humidity 82% (60 minutes) Baking: 180'C (9 to 1o minutes) Next, the baking mold used for producing the dish-shaped crust of the present invention will be explained.
第1図り、 (EEIは焼成型である。焼成型は下型(
1)と上型(2)よりなる。下型(1)は金属製の円板
よりなり、第2図に示すとおり、この円板上に環状に形
成された山形の突面(3)・・・(3)が同心円状に複
数所定の間隔を以て設けられ、前記円板の周縁には、前
記山形の突面を囲むように環状に形成された窪部(4)
が同心円状に設けられている。下型(1)は実施例にお
いては、金属板をプレスして加工されたものであるが、
これに限られない。実施例においては、下型(1)は、
窪部(4)の端縁(5)、 (5)間の直径が178
mm、窪部(4)の幅が12m■、窪部(4)の端縁(
6)、 (6)間の直径が154*n、環状をなす山
形の突面(3)の設置間隔が8龍、突面(3)の基部の
幅が5 mm、突面の高さが211にそれぞれ設計され
たものを用いた(原寸)。First drawing, (EEI is the firing mold.The firing mold is the lower mold (
It consists of 1) and an upper mold (2). The lower mold (1) is made of a metal disc, and as shown in Fig. 2, a plurality of concentrically formed chevron-shaped protrusions (3) are formed on this disc in a predetermined manner. A recess (4) formed in an annular shape surrounding the chevron-shaped protrusion is provided on the periphery of the disk.
are arranged concentrically. In the example, the lower mold (1) is formed by pressing a metal plate,
It is not limited to this. In the example, the lower mold (1) is
The diameter between the edges (5) and (5) of the recess (4) is 178
mm, the width of the recess (4) is 12 m, the edge of the recess (4) (
6), the diameter between (6) is 154*n, the installation interval of the annular chevron-shaped protrusions (3) is 8 dragons, the width of the base of the protrusions (3) is 5 mm, and the height of the protrusions is 211 were used (actual size).
下型(1)は前記の構成に限られず、環状の山形の突面
(3)は5〜10本、突面(3)の設置間隔は5〜10
mmのものを用いてもよい。上型(2)は一枚の金属製
の円板よりなり、直径は前記下型(1)に設けられた窪
部(4)の端縁(5)(5)の直径と同じ178龍であ
る。下型(1)と上型(2)の大きさはピザクラストの
大小により適宜選択される。The lower mold (1) is not limited to the above configuration, and there may be 5 to 10 annular chevron-shaped protrusions (3), and the installation interval of the protrusions (3) may be 5 to 10.
mm may also be used. The upper mold (2) consists of a single metal disc, and has a diameter of 178 mm, which is the same as the diameter of the edge (5) of the recess (4) provided in the lower mold (1). be. The sizes of the lower mold (1) and the upper mold (2) are appropriately selected depending on the size of the pizza crust.
この焼成型を用いてピザクラストを製造するには、前記
配合例よりなる原料を混捏して生地を作り、この混捏さ
れた生地を大分割し、大分割された生地を第一次醗酵さ
せ、リタードした後、圧延して(実施例においては2.
0〜3.0鰭の厚さ)圧延生地とし、この圧延生地にガ
ス抜きの穴をあけ、この穴があけられた圧延生地を抜型
により型抜きして、円板状のクラスト生地(7)を成形
しく実施例においては直径178mm)、この円板状の
クラスト生地を第3図に示す通り、前記下型(1)上に
載置し、クラスト生地(7)上に上型(2)が被蓋され
るように載せてクラスト生地(7)を焼成型に入れる。In order to produce pizza crust using this baking mold, the raw materials according to the above formulation are kneaded to make a dough, the kneaded dough is divided into large parts, the divided dough is subjected to primary fermentation, and then subjected to retardation. After that, it is rolled (in the example, 2.
0 to 3.0 fin thickness) as rolled dough, punch holes for gas venting in this rolled dough, and cut out the rolled dough with holes using a cutting die to make a disk-shaped crust dough (7) As shown in FIG. 3, this disc-shaped crust dough is placed on the lower mold (1), and the upper mold (2) is placed on the crust dough (7). Put the crust dough (7) into the baking mold so that it is covered.
焼成型に入れられたクラスト生地(7)はそのまま第二
次醗酵させた後、焼成する。The crust dough (7) placed in the baking mold is subjected to secondary fermentation and then baked.
この際、円板状に型抜きされたクラスト生地(7)は窪
部(4)の端縁(5)、(5)間の直径と同じ178f
lの直径を有するので、下型(1)の径に適合して載置
され、前記クラスト生地と同一の直径を有する上型がク
ラスト生地を覆っている。クラスト生地(7)は複数の
同心円状に設けられた環状をなす山形の突面(3)・・
・ (3)上に支持されているので、下型(1)との接
触面積が少ない状態で載置される。クラスト生地(7)
)の周縁部(9)は前記突面(3)・・・ (3)に支
持されることなく窪部(4)上に位置している。At this time, the crust dough (7) cut into a disk shape has a diameter of 178 f, which is the same as the diameter between the edges (5) of the depression (4).
Since it has a diameter of 1, it is placed so as to match the diameter of the lower mold (1), and the upper mold (1), which has the same diameter as the crust dough, covers the crust dough. The crust dough (7) has a plurality of concentric circular chevron-shaped protrusions (3)...
- (3) Since it is supported above, it is placed with a small contact area with the lower mold (1). Crust fabric (7)
) is located on the depression (4) without being supported by the protrusion (3)... (3).
焼成型に入れられたクラスト生地(7)を焙炉に入れ、
第二次醗酵を行うと、クラスト生地(7)中に生じる醗
酵ガスはクラスト生地の上面及び下面から放出される。Put the crust dough (7) in the baking mold into the roasting furnace,
When the second fermentation is performed, the fermentation gas generated in the crust dough (7) is released from the upper and lower surfaces of the crust dough.
クラスト生地(7)は下型(1)の突面(3)・・・
(3)上に支持されているので、下型(1)との接触面
が少なく、ガスが抜は易い状態にある。クラスト生地(
7)の下面(第3図では下の面)から抜けるガスはクラ
スト生地(7)と突面(3)・・・ (3)間で形成さ
れる空間(8)に放出される。これに対して、クラスト
生地(7)の上面(第3図では上の面)から抜けるガス
は、クラスト生地(7)の上面が上型により押さえられ
ているので、上型の接触面から抜けず、上型の裏面とク
ラスト生地(7)の接面間に溜まり、小さなガス溜り(
10)を形成する。The crust dough (7) is the protruding surface (3) of the lower mold (1)...
(3) Since it is supported above, there is little contact surface with the lower mold (1), making it easy for gas to escape. Crust dough (
Gas escaping from the lower surface (lower surface in FIG. 3) of 7) is released into the space (8) formed between the crust dough (7) and the protruding surface (3)... (3). On the other hand, the gas that escapes from the upper surface of the crust dough (7) (the upper surface in Figure 3) escapes from the contact surface of the upper mold because the upper surface of the crust dough (7) is pressed down by the upper mold. A small gas pocket (
10).
一方、前記窪部(4)上に位置しているクラスト生地(
7)の周縁部は、上型(2)に押さえられているので、
生地の醗酵による膨脹と自重の作用により窪部(4)内
へ屈曲している状態に加えて、さらに生地の醗酵による
膨脹により窪部(4)内に充満する。On the other hand, the crust dough (
The periphery of 7) is pressed by the upper mold (2), so
In addition to being bent into the depression (4) due to the dough's expansion due to fermentation and the action of its own weight, the dough also fills the depression (4) due to expansion due to fermentation.
第二次醗酵を終えたクラスト生地(7)を焼成型にいれ
たまま焼成すると、上型(2)と接触する面に形成され
るガス溜り (10)は焼成による膨化とガス発生によ
り広がり、クラスト生地(7)の上面(第3図では上の
面)に多数の凹状の気泡溜跡(11)が形成される。上
型(2)は、クラスト生地(7)の第二次醗酵、焼成の
過程で、常に上型(2)のはソ全面がクラスト生地(7
)と接触している状態を維持し得る重量であり、また第
二次醗酵による醗酵、焼成によるオーブンスプリングを
阻害しない重量であることが好まし7い。When the crust dough (7) that has completed the second fermentation is baked while still in the baking mold, the gas pocket (10) formed on the surface that comes into contact with the upper mold (2) expands due to swelling and gas generation during baking. A large number of concave air bubble traces (11) are formed on the upper surface (the upper surface in FIG. 3) of the crust dough (7). During the secondary fermentation and baking process of the crust dough (7), the upper mold (2) always has its entire surface covered with the crust dough (7).
), and it is preferable that the weight be such that it can maintain a state of being in contact with the powder, and that it does not inhibit fermentation during the second fermentation or oven spring during baking.
下型(1)の突面(3)・・・ (3)と接するクラス
ト生地(7)の下面(第3図では下の面)は、前記第二
次醗酵の工程で説明した通り、下型(1)との接触面が
少ないので、ガス抜けが良く、なめらかな表面を形成し
、ガスによる気泡溜跡が生じることはない。The lower surface (lower surface in Fig. 3) of the crust dough (7) in contact with the protruding surface (3)... (3) of the lower mold (1) is Since the contact surface with the mold (1) is small, gas escape is good, a smooth surface is formed, and no gas bubbles remain.
他方、窪部(4)上に位置するクラスト生地(7)の周
縁部(9)は、支持手段がなく、しかも上型(2)によ
り押さえられていることと、焼成による生地の醗酵によ
る膨脹と自重の作用により、窪部(4)内へ屈曲して落
ち込み、これにより窪部(4)の形状に応じた均一な皿
状クラストの周縁部の盛り上り縁(12)が形成される
。On the other hand, the peripheral edge (9) of the crust dough (7) located above the recess (4) has no support means and is held down by the upper mold (2), and the expansion due to fermentation of the dough during baking. Under the action of its own weight, it bends and falls into the depression (4), thereby forming a raised edge (12) at the peripheral edge of a uniform dish-shaped crust corresponding to the shape of the depression (4).
焼成後、上型(2)を取り外し、製品を下型(1)から
抜き取り反転させると、第4図に示すとおり、クラスト
の底面に多数の凹状の気泡溜跡(11)を有し、クラス
トの上面は前記気泡溜跡が無く硬いなめらかな表皮から
成る表面を有し、周縁に盛り上り縁(12)を有する皿
状のピザクラスト(13)が出来上がる。後はこのピザ
クラストを冷却しピザトッピングをa置し包装して製品
とする。After baking, the upper mold (2) is removed, the product is pulled out from the lower mold (1) and turned over. As shown in Figure 4, the bottom of the crust has many concave air bubbles (11), and the crust is broken. A dish-shaped pizza crust (13) with a raised edge (12) on the periphery is completed, with the upper surface having a hard, smooth skin without any traces of air bubbles. After that, this pizza crust is cooled, pizza toppings are placed on it, and the product is packaged.
以下、この発明の実施例により製造されたピザクラスト
の官能検査結果を示す。官能検査は「食感」と「嗜好」
に分けて行った。この発明によるピザクラストは歯ざわ
りが良好であり、好まれることが解かる。Below, the results of the sensory test of the pizza crust produced according to the example of the present invention will be shown. Sensory test is "texture" and "preference"
I divided it into two parts. It can be seen that the pizza crust according to the present invention has a good texture and is liked.
(方法)
フインチのクラストを使用し、トマトソースを塗った後
、チーズを50gトンピングした。オーブントースタ−
で強火(280°c)4分間焼成後検査を行った。(Method) Finch's crust was used, and after applying tomato sauce, 50g of cheese was added. oven toaster
The test was conducted after baking for 4 minutes at high heat (280°C).
(以下余白)
πm果
(検体)
1、市販円盤状クラスト(第二醗酵なし)・・・・・・
に)2、上面下面に気泡溜跡があるクラスト・・・・・
・・・・■3、上面に気泡溜跡があり、下面が滑らかな
表面を有するクラスト・・・・・・・・・・・・・・・
・・・・・・(04、この発明のクラスト(上面に滑ら
かな表面があり、下面に気泡溜跡のある
クラスト)・・・・・・・・・・・・・・・・・・・・
・・・・・・・・・・・・・・・・・・・・■)(結果
)
(1)「食感」
(テスト条件)
n(パネラ−)=17人
(2)「嗜好」
(テスト条件)
n(パネラ−)−15人
■
■
(検体番号り、B、C,Aの順に歯ざわりがよい傾向を
示す。)
検体番号(ト)と■には99%の信頼度で有意差あり。(Left below) πm fruit (sample) 1. Commercially available disc-shaped crust (no second fermentation)...
2) Crust with traces of air bubbles on the top and bottom surfaces...
・・・・■3. Crust with traces of air bubbles on the top surface and a smooth surface on the bottom surface・・・・・・・・・・・・・・・
・・・・・・(04, Crust of this invention (crust with a smooth surface on the top surface and traces of air bubbles on the bottom surface)・・・・・・・・・・・・・・・・・・・・・・
・・・・・・・・・・・・・・・・・・・・・■) (Results) (1) “Texture” (Test conditions) n (panel) = 17 people (2) “Preference” (Test conditions) n (panel) - 15 people ■ ■ (Sample numbers tend to have better texture in the order of B, C, and A.) Sample numbers (G) and ■ are significant with 99% confidence. There is a difference.
本試験は、平均値の差の検定(を検定による)(以下余
白)
(検体番号り、 B、 C,Aの順に好かれる傾向
を示す。)
検体番号(イ)と■には95%の信頼度で有意差あり。This test is a test of the difference in mean values (based on the test) (blank below) (Sample numbers tend to be preferred in the order of B, C, and A.) Sample numbers (A) and ■ have a 95% There is a significant difference in reliability.
本試験は、平均値の差の検定(を検定による)(以下余
白)
(ホ)効果
以上、説明したとおり、上記方法により製造された皿状
のピザクラストは、その底面に多数の凹状の気泡溜跡を
有し、上面はなめらかな表面を有しているので、この皿
状のピザクラストにピザトッピングを載置したピザパイ
をオープントースターや電子レンジで食前加熱すると、
火通りが良好となり、また、ピザソース等の水分が生地
中に浸透しにくくなり、ピザが過度に湿っぽ(なるのを
防止する効果があり、食前加熱時にピザトッピングがこ
ぼれず、歯ざわりが良く、食感の優れたピザパイを提供
できる効果がある。This test was conducted to test the difference in mean values (based on the test) (see the margins below). The top surface has a smooth surface, so if you heat a pizza pie with pizza toppings on this plate-shaped pizza crust in an open toaster or microwave before eating,
It cooks better, makes it difficult for water from pizza sauce etc. to penetrate into the dough, and prevents the pizza from becoming excessively moist.The pizza toppings do not spill out when heated before meals, and have a good texture. This has the effect of providing a pizza pie with excellent texture.
第1図に)はこの発明の焼成型の下型の実施例を示す図
、同図■は上型の実施例を示す図、第2図に)は第1図
(イ)のM−M断面図、同図■は第1図■のN−N断面
図、第3図はクラスト生地を焼成型に入れた説明図、第
4図はクラスト生地を第二次酌酵し、焼成する工程の説
明図である。Fig. 1) is a diagram showing an embodiment of the lower mold of the firing mold of the present invention, ■ is a diagram showing an embodiment of the upper mold, and Fig. 2) is a diagram showing an example of the lower mold of the firing mold of the present invention. Cross-sectional view (■) is a cross-sectional view taken along the line N-N in Figure 1 (■), Figure 3 is an explanatory diagram of the crust dough placed in the baking mold, and Figure 4 is the process of secondary fermentation and baking of the crust dough. FIG.
Claims (1)
溜跡を有し、クラストの上面は前記気泡溜跡が無くなめ
らかな表面を有し、クラストの上面の外周縁部に盛り上
り縁(12)を有することを特徴とする皿状のピザクラ
スト。 2、小麦粉、イースト、砂糖、油脂、食塩、水等の配合
よりなるピザクラストの原料を混捏してクラスト生地を
作り、このクラスト生地を第一次醗酵させ、圧延し、リ
タード後、型抜きして円板状のクラスト生地(7)を作
り、このクラスト生地(7)を、第1図に示す焼成型の
下型(1)上に載置し、上型(2)をクラスト生地上に
載せて型入れし、クラスト生地(7)を焼成型に入れた
まま第二次醗酵させた後、そのままの状態で焼成してク
ラストの上面の外周縁部に盛り上り縁(12)を有する
皿状のピザクラストを製造することを特徴とするピザク
ラストの製造方法。 3、金属製の円板よりなり、この円板上に環状に形成さ
れた山形の突面(3)・・・(3)が同心円状に複数所
定の間隔を以て設けられ、前記円板の周縁には窪部(4
)が同心円状に設けられた下型(1)と、一枚の金属円
状よりなり、下型(1)の窪部(4)の端縁(5)、(
5)間の径と同じ大きさを有する上型(2)との組合せ
よりなることを特徴とするピザクラストの焼成型。 4、下型の円板上に環状に形された山形の突部(3)の
基部の幅が6mm、高さが2mmであり、この山形の突
面が同心円状に複数相互に5〜10mmの間隔を以て設
けられていることを特徴とする請求項5に記載のピザク
ラストの焼成型。[Scope of Claims] 1. The bottom surface of the crust has concave air bubble traces due to the generation of a large number of gases, the upper surface of the crust has a smooth surface without the air bubble traces, and the outer peripheral edge of the upper surface of the crust A dish-shaped pizza crust characterized in that it has a raised edge (12). 2. Make a crust dough by kneading the raw materials for pizza crust, which is a mixture of flour, yeast, sugar, fats and oils, salt, water, etc. This crust dough is subjected to primary fermentation, rolled, retarded, and then cut out. A disk-shaped crust dough (7) is made, and this crust dough (7) is placed on the lower mold (1) of the baking mold shown in Fig. 1, and the upper mold (2) is placed on the crust dough. The crust dough (7) is placed in the baking mold and subjected to secondary fermentation, and then baked in that state to form a dish-shaped crust having a raised edge (12) on the outer periphery of the top surface of the crust. A method for manufacturing a pizza crust, comprising: manufacturing a pizza crust. 3. It is made of a metal disc, and a plurality of chevron-shaped protrusions (3) formed in an annular shape on this disc are provided concentrically at a predetermined interval, and the peripheral edge of the disc is There is a depression (4
) are provided concentrically in the lower mold (1), and the edges (5) and (
5) A baking mold for pizza crust, characterized in that it is combined with an upper mold (2) having the same size as the diameter between the pizza crusts. 4. The width of the base of the chevron-shaped protrusion (3) formed in an annular shape on the disk of the lower mold is 6 mm, and the height is 2 mm, and a plurality of these chevron-shaped protrusions are concentrically spaced from each other by 5 to 10 mm. 6. The pizza crust baking mold according to claim 5, wherein the pizza crust baking mold is provided with an interval of .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63318150A JPH02163032A (en) | 1988-12-16 | 1988-12-16 | Pizza crust and preparation thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63318150A JPH02163032A (en) | 1988-12-16 | 1988-12-16 | Pizza crust and preparation thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH02163032A true JPH02163032A (en) | 1990-06-22 |
JPH0516814B2 JPH0516814B2 (en) | 1993-03-05 |
Family
ID=18096048
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63318150A Granted JPH02163032A (en) | 1988-12-16 | 1988-12-16 | Pizza crust and preparation thereof |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH02163032A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0516428A2 (en) * | 1991-05-30 | 1992-12-02 | Ito Co., Ltd. | Pizza crust and process for production thereof |
KR100752024B1 (en) * | 2006-07-25 | 2007-08-28 | 차정문 | Manufacturing method of crust and mold for pizza |
-
1988
- 1988-12-16 JP JP63318150A patent/JPH02163032A/en active Granted
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0516428A2 (en) * | 1991-05-30 | 1992-12-02 | Ito Co., Ltd. | Pizza crust and process for production thereof |
US5405627A (en) * | 1991-05-30 | 1995-04-11 | Ito Co., Ltd. | Pizza crust and process for production thereof |
KR100752024B1 (en) * | 2006-07-25 | 2007-08-28 | 차정문 | Manufacturing method of crust and mold for pizza |
Also Published As
Publication number | Publication date |
---|---|
JPH0516814B2 (en) | 1993-03-05 |
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