JPH0466077A - Frozen pizza suitable for heating in microwave oven - Google Patents
Frozen pizza suitable for heating in microwave ovenInfo
- Publication number
- JPH0466077A JPH0466077A JP2178080A JP17808090A JPH0466077A JP H0466077 A JPH0466077 A JP H0466077A JP 2178080 A JP2178080 A JP 2178080A JP 17808090 A JP17808090 A JP 17808090A JP H0466077 A JPH0466077 A JP H0466077A
- Authority
- JP
- Japan
- Prior art keywords
- pizza
- microwave oven
- heating
- frozen
- emulsifier
- 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.)
- Pending
Links
- 238000010438 heat treatment Methods 0.000 title claims abstract description 6
- 235000012396 frozen pizza Nutrition 0.000 title claims description 11
- 235000013550 pizza Nutrition 0.000 claims abstract description 19
- -1 fatty acid ester Chemical class 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 8
- 229930195729 fatty acid Natural products 0.000 claims abstract description 8
- 239000000194 fatty acid Substances 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 239000005720 sucrose Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 abstract description 3
- 238000010257 thawing Methods 0.000 abstract description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 235000013351 cheese Nutrition 0.000 abstract description 2
- 235000013310 margarine Nutrition 0.000 abstract description 2
- 239000003264 margarine Substances 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 230000005068 transpiration Effects 0.000 abstract 1
- SZYSLWCAWVWFLT-UTGHZIEOSA-N [(2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)-2-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-2-yl]methyl octadecanoate Chemical compound O([C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@]1(COC(=O)CCCCCCCCCCCCCCCCC)O[C@H](CO)[C@@H](O)[C@@H]1O SZYSLWCAWVWFLT-UTGHZIEOSA-N 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- PVNIQBQSYATKKL-UHFFFAOYSA-N Glycerol trihexadecanoate Natural products CCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCC PVNIQBQSYATKKL-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】 「技術分野」 本発明は、電子レンジ加熱に適する冷凍ピザに関する。[Detailed description of the invention] "Technical field" The present invention relates to frozen pizza suitable for heating in a microwave oven.
「従来技術およびその問題点」
従来のピザは、冷凍したものを電子レンジで加熱すると
、“ひき”が強く、歯切れの悪い食感がでてしまう、冷
凍されたピザは、自然解凍すれば“ひき”の問題は生じ
ないが、自然解凍では時間がかかり、衛生的ではない、
そこで、電子レンジで短時間で加熱解凍したときに、前
記のような”ひき”がない冷凍ピザが望まれている。“Prior art and its problems” When frozen pizza is heated in a microwave, it has a strong “grind” and a hard texture.If frozen pizza is thawed naturally, “ Although there is no problem of "squeezing", natural thawing takes time and is not sanitary.
Therefore, there is a desire for a frozen pizza that does not have the above-mentioned "grinding" when thawed by heating in a microwave oven for a short time.
「発明の目的」
したがって、本発明は電子レンジで加熱解凍したときに
、“ひき”がないピザが得られる冷凍ピザを提供するこ
とを目的とする。``Object of the Invention'' Therefore, an object of the present invention is to provide a frozen pizza that can be obtained without "grinding" when heated and thawed in a microwave oven.
「発明の概要」
本発明の冷凍ピザは、小麦粉を主体とするピザ生地に対
し乳化剤０．１〜６重量％を配合して焼成してなること
を特徴とする。"Summary of the Invention" The frozen pizza of the present invention is characterized in that it is made by blending 0.1 to 6% by weight of an emulsifier into a pizza dough mainly made of wheat flour and baking it.
本発明においてピザ生地に添加する乳化剤は、小麦粉に
対して０．１〜６重量％、好ましくは０．５〜６重量％
、特に好ましくは１〜４重量％配合する。この配合量に
よって、電子レンジで加熱解凍したとき、水分の蒸散を
防止し、したがって乾燥を防止するとともに、ピザの老
化を抑制し、“ひき”現象を防止することができる。乳
化剤の配合量が０．１重量％未満であると、“ひき”の
強いピザとなり、６重量％を越えると、冷凍保存中にピ
ザが脆くなり、解凍後も粉っぽ（なる。In the present invention, the emulsifier added to pizza dough is 0.1 to 6% by weight, preferably 0.5 to 6% by weight based on wheat flour.
, particularly preferably in an amount of 1 to 4% by weight. Depending on this amount, when the pizza is heated and thawed in a microwave oven, it is possible to prevent moisture from evaporating, thereby preventing drying, suppressing aging of the pizza, and preventing the "grinding" phenomenon. If the amount of emulsifier is less than 0.1% by weight, the pizza will have a strong "grind", and if it exceeds 6% by weight, the pizza will become brittle during frozen storage and remain powdery even after thawing.
使用しつる乳化剤としては、ショ糖脂肪酸エステル、グ
リセリン脂肪酸エステル、レシチンなどが挙げられ、殊
にショ糖脂肪酸エステル、例えばシヨ糖パルミチン駿エ
ステル、ショ糖ステアリン酸エステルなどが好ましい。Examples of the emulsifier used include sucrose fatty acid esters, glycerin fatty acid esters, lecithin, etc., and sucrose fatty acid esters such as sucrose palmitin ester and sucrose stearate are particularly preferred.
上記のようにショ糖脂肪酸エステルを配合した冷凍ピザ
では、“ひき”はなくなり、歯切れがよいものとなる。Frozen pizza containing sucrose fatty acid ester as described above does not have any "stickiness" and becomes crispy.
ピザ生地に、その他の常用の添加物を配合し、常法で発
酵、分割、成形などを行ってピザを製造し、冷凍するこ
とができる。Pizza dough can be mixed with other commonly used additives, fermented, divided, shaped, etc. in a conventional manner to produce pizza, and then frozen.
「発明の実施例」
次に、実施例に基づいて本発明をさらに説明するが、本
発明はこれに限定されるものではない。"Examples of the Invention" Next, the present invention will be further described based on Examples, but the present invention is not limited thereto.
（以下余白） 実施例１ 配合は、下記のとおりである。(Margin below) Example 1 The formulation is as follows.
強力粉 １０００ １００イー
スト ３０３
ベーキングパウダー ２０２
砂糖 ５０５
食塩 ２０２
マーガリン ８０８
脱脂粉乳 ３０３
シヨ糖脂肪酸エステル ２０２
水 ６００
６０上記の成分を縦型２に用ミキサー（国産機
）に入れ、１５０ ｒｐ＋＊の低速で２分、２５ Ｏｒ
ｐｍ＋の中速で３分混合した。生地温度は２８℃であっ
た。Strong flour 1000 100 Yeast 303 Baking powder 202 Sugar 505 Salt 202 Margarine 808 Skim milk powder 303 Sucrose fatty acid ester 202 Water 600
60 Put the above ingredients into a vertical mixer (domestic machine) and mix at a low speed of 150 rp+* for 2 minutes at 25 or
Mixed for 3 minutes at medium speed of pm+. The dough temperature was 28°C.
フロアタイムは２０分とした。得られたピザ生地を７０
ｇずつに分割し、まるめを行ない、１０分のベンチタイ
ムをとり、円盤状（φ１３ｃｍ）に形成された生地の上
に、ピザソース、チーズ等を載せ、ホイロ後、上火２０
０℃、下火２００”Ｃのバッチ式オーブンで９分間焼成
した。Floor time was 20 minutes. 70 pieces of the resulting pizza dough
Divide the dough into 1.5 g pieces, roll it up, take 10 minutes of bench time, put pizza sauce, cheese, etc. on top of the dough formed into a disk shape (φ13 cm), and after roasting it, boil it for 20 minutes.
It was baked for 9 minutes in a batch oven at 0°C and lower heat of 200''C.
なお、ショ糖脂肪酸エステルとしては、ショ糖ステアリ
ン酸エステルを使用した。Note that sucrose stearate was used as the sucrose fatty acid ester.
試験例１
上記の実施例１で製造したピザを−２０”Ｃで冷凍し、
電子レンジで加熱解凍（５００Ｗ９０秒）し、温めたも
のについて、研究室パネラ−１ｏ名によって官能試験を
行なった。Test Example 1 The pizza produced in Example 1 above was frozen at -20"C,
The samples were thawed by heating in a microwave oven (500 W for 90 seconds) and then heated, and a sensory test was conducted by a laboratory panelist.
官能試験の結果を第１表に示す。The results of the sensory test are shown in Table 1.
（以下余白）
「発明の効果」
以上のように、本発明による冷凍ピザは、電子レンジ加
熱により解凍し、温めたときに、“ひき”がなく、表面
の乾燥も起こらず、ふっくらとしたボリューム感があり
、製造時と同様な外観及び食感を有するピザが得られる
。(Left below) "Effects of the Invention" As described above, when the frozen pizza according to the present invention is thawed and heated in a microwave oven, there is no "grinding", no drying of the surface, and a fluffy and voluminous pizza. A pizza with a texture similar to that at the time of production is obtained.
特許出願人 ダイニー食品工業株式会社同 株
式会社デイエムエル
同代理人 三 浦 邦 夫Patent applicant: Dyney Foods Industry Co., Ltd. DML Co., Ltd. Agent: Kunio Miura
Claims (2)
１〜６重量％を配合して焼成してなる電子レンジ加熱に
適する冷凍ピザ。(1) For pizza dough mainly made of wheat flour, emulsifier 0.
A frozen pizza suitable for heating in a microwave oven, which is baked with a blend of 1 to 6% by weight.
載の冷凍ピザ。(2) The frozen pizza according to claim 1, wherein the emulsifier is a sucrose fatty acid ester.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2178080A JPH0466077A (en) | 1990-07-05 | 1990-07-05 | Frozen pizza suitable for heating in microwave oven |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2178080A JPH0466077A (en) | 1990-07-05 | 1990-07-05 | Frozen pizza suitable for heating in microwave oven |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0466077A true JPH0466077A (en) | 1992-03-02 |
Family
ID=16042274
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2178080A Pending JPH0466077A (en) | 1990-07-05 | 1990-07-05 | Frozen pizza suitable for heating in microwave oven |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0466077A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007194017A (en) * | 2006-01-18 | 2007-08-02 | Jst Mfg Co Ltd | Connector for fpc/ffc |
| JP2013146208A (en) * | 2012-01-18 | 2013-08-01 | Mitsubishi-Kagaku Foods Corp | Sheet like food, and method for producing sheet-like food |
-
1990
- 1990-07-05 JP JP2178080A patent/JPH0466077A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007194017A (en) * | 2006-01-18 | 2007-08-02 | Jst Mfg Co Ltd | Connector for fpc/ffc |
| JP2013146208A (en) * | 2012-01-18 | 2013-08-01 | Mitsubishi-Kagaku Foods Corp | Sheet like food, and method for producing sheet-like food |
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