JPS59192034A - Instant production of pizza - Google Patents
Instant production of pizzaInfo
- Publication number
- JPS59192034A JPS59192034A JP58067390A JP6739083A JPS59192034A JP S59192034 A JPS59192034 A JP S59192034A JP 58067390 A JP58067390 A JP 58067390A JP 6739083 A JP6739083 A JP 6739083A JP S59192034 A JPS59192034 A JP S59192034A
- Authority
- JP
- Japan
- Prior art keywords
- pizza
- dough
- hot
- add
- warm
- 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
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】 本発明はピザ料理の即席製造法に関するものである。[Detailed description of the invention] The present invention relates to an instant manufacturing method for pizza dishes.
従来の各種ピザ料理ではまず冷めたピザ生地をピザ皿に
敷き、表面にピザソースをぬり、上から必要に応じマツ
シュルーム、ベーコン、スライスオニオン等の具をのせ
、その上に粉末状、あるし1は固型状の溶けるチーズを
のせたものな、熱したオーブンに入れ、ピザ素材を加熱
し、表面のチーズが溶け、さらに焼色のつくまで熱を加
えて造、)ていた。これではオーブンから焼き出るまで
に時間がかかり、効率も悪く、多量生産に適さなかった
。これは材料が冷たくなっているものを加熱するのと、
その上チーズに焼き目をつけるのに時間がかかりすぎて
いた。In conventional pizza dishes, first, cooled pizza dough is spread on a pizza plate, pizza sauce is spread on the surface, and toppings such as pine mushrooms, bacon, and sliced onions are placed on top as needed. Pizza is topped with solid melting cheese and is made by placing the pizza material in a hot oven and heating it until the cheese on the surface melts and the pizza is browned. This took a long time to come out of the oven, was inefficient, and was not suitable for mass production. This is done by heating cold materials,
Moreover, it took too long to brown the cheese.
本発明はその点をなくす為に考えられたものでこの製造
方法を説明すれば、
まず強力粉4・00g、薄力粉100gをふるいに通し
て混ぜあわせ、砂糖20g、堪10g、ベーキングボー
ダー89.生イース)13gをボールに一緒に入れ、夏
季は冷水、冬季は温湯を約30Qff1.加えて混捏し
た後、醗酵を夏は涼しい処で、冬は暖かい場所で約1時
間とった後、100g程度に分割して丸め、約20分ね
かせる。The present invention was devised to eliminate this problem, and the manufacturing method is as follows: First, pass 4.00 g of strong flour and 100 g of weak flour through a sieve and mix together, add 20 g of sugar, 10 g of sugar, and 89 g of baking border. Put 13g of fresh yeast) in a bowl and pour cold water in summer and warm water in winter for about 30Qff1. After adding and kneading, let the fermentation take place for about 1 hour in a cool place in the summer and in a warm place in the winter, then divide it into about 100g, roll it up, and let it rest for about 20 minutes.
次に全生地のガス抜きを行ない、丸型、四角型等の成型
がすめば、約200aQに加熱したグリルやお好み焼台
上で生地温度が60℃以上になるまで両面を加熱し、う
すく焼色をつけておく。Next, degas the entire dough, and once it has been formed into a round or square shape, heat both sides of the dough on a grill heated to about 200aQ or on an okonomiyaki table until the dough temperature reaches 60℃ or higher. Brown it.
これでイース)[の活動はなくなり、ピザ生地(3)は
焼けた状態になり、これを準備容器(3′)に納める。The activity of Ys) is now gone, the pizza dough (3) is now baked, and it is placed in the preparation container (3').
この準備容器(3′)を禍蔵庫に入れて70℃〜80℃
の熱さに保温し続ける。Place this preparation container (3') in the storage room at 70℃~80℃.
Keeps you warm in the heat of the day.
次にd+3にピザソースを造る。造り方は特別な調理も
できるが、普通はナベに中火でオリーブ油60gを熱し
、みじん切りにした二ノニク5gと、月桂樹の葉1枚を
加えていため、弱火にしてさらに2分〜3分煮つめる。Next, make pizza sauce on d+3. You can prepare it in a special way, but the usual method is to heat 60g of olive oil in a pot over medium heat, add 5g of chopped Ninoniku and 1 bay leaf, then reduce the heat to low and simmer for another 2 to 3 minutes. .
次にケチャツプを60 g710えて塩、こしよう少々
を加えて味つけして出来上がる。このピザソース(4)
も準備容器(4′)に移し、温蔵庫を利用して70℃〜
80℃の熱さに保温し続ける。Next, add 60g of ketchup, add some salt and pepper to taste, and it's done. This pizza sauce (4)
Transfer it to a preparation container (4') and use a refrigerator to heat it to 70℃~
Keep it warm at 80℃.
または湯せんで保温をする。Or keep warm in a hot water bath.
この場合、準備容器(4′)には水分の蒸発を調整する
島のぬれ布巾や蓋などを用いる事は当然である。In this case, it is a matter of course that the preparation container (4') should be equipped with a wet cloth or a lid to control the evaporation of moisture.
次に溶けるナチーラルチーズ(5)400gも準備容器
(5′)に入れ70℃〜80℃に加熱して溶けた状態が
保てる様に温蔵庫に入れるか、湯せんをする。Next, put 400g of the melted natural cheese (5) into the preparation container (5') and heat it to 70°C to 80°C. Place it in a refrigerator or boil it in a hot water bath to keep it melted.
この他にマツシュルーム(6)、ベーコン(7)、スラ
イスオニオン(8)等の具をゆであげておく。必要に応
じ塩、こしょうを加えて味っけしたものを造り、これも
70℃〜80℃の準備容器にそれぞれ温めておく。In addition, boil other ingredients such as pine mushrooms (6), bacon (7), and sliced onions (8). Season by adding salt and pepper as needed, and warm each in a preparatory container at 70°C to 80°C.
こうして本発明の準備が出来上がる。The present invention is thus ready.
次に製造工程をのべる。Next, I will explain the manufacturing process.
まず200℃位に熱したグリルとの鉄板にピザ生地(3
)をのせて、表面をガスバーナー等で刀口熱した後、熱
いピザソース(4)を手早くぬって必要に応じて温かい
マ・・ノシュルーム(6)やベーコン(7)−?スライ
スオニオン(8,) 等の具を盛りつけ、その上から溶
けたチーズ(5)約80gをかける。こうして盛りっけ
したピザ表面にガスバーナー等の器具でノズルで炎を当
て焼くのである0焼色がつけばピザは出来とがつとなる
。これを皿に移してお客に届ければ注文に応じた事にな
る。First, place the pizza dough (3
), heat the surface with a gas burner, etc., then quickly spread hot pizza sauce (4) on top and add warm mache room (6) or bacon (7) -? Arrange toppings such as sliced onions (8) and sprinkle about 80g of melted cheese (5) on top. The surface of the pizza is then grilled using a nozzle using a device such as a gas burner, and the pizza is done when the pizza is golden brown. If you transfer this to a plate and deliver it to the customer, you will have fulfilled the order.
この様にガスバーナー等の火力を利用すれば、すばやく
簡単に焼色がつき、チーズをよりよく溶かしたものにな
り、このピザは熱々の状態で出来上がる。By using the heat of a gas burner in this way, the pizza will be browned quickly and easily, the cheese will be better melted, and the pizza will be completed piping hot.
この結果、従来のピザ料理はオープンに入れて8分〜1
0分もかかっていたが、本発明は生地と料理の材料共に
熱い状態で用い、しかも重点的にバーナー(10)の直
火で焼くので効率がよい。As a result, conventional pizza dishes can be left in the open for 8 to 1 minute.
It used to take 0 minutes, but the present invention is more efficient because both the dough and cooking ingredients are used in a hot state, and moreover, they are baked mainly over the direct flame of the burner (10).
従ってオープンを使用せずじ力)に焼くのでわずか1分
〜2分もあれば充分に出来上がる。Therefore, since you don't need to use an open oven and bake it slowly, it will be ready in just 1 to 2 minutes.
生産効率は一段と高まって、多量生産が可能となり、1
格も著しく[げる事が出来る様になったこれで内容物の
具も色々変えて造れば変化もあり、多様な注文にもすは
ヤく応じる事が出来、特にこの製造方法は時間をかけず
料理を待たせずに造れるから特に、ドライブインク、フ
ァストフード店での飲食として向くものとなった。Production efficiency has further increased, making mass production possible, and 1
The quality of the products has also become extremely high.Now, if you change the ingredients of the contents and make them, you can make changes, and you can quickly respond to a variety of orders.This manufacturing method is especially time-saving. Because it can be made without having to wait for the food to be prepared, it has become especially suitable for eating at drive-in restaurants and fast-food restaurants.
@1図はピザ材料を温蔵した斜視図
実施例
1は温蔵庫 2は熱源
3はピザ生地 3′はピザ生地準備容器4はピ
ザソース 4′はピザソース準備容器5は溶け
たチーズ 5′はチーズ準備容器6は7ツゾ1ルー
ム 7はベーコン
8はスライスオニオン 9はグリル
10はガスバーナー 11はホース
特許出願人 伊藤義辛@ Figure 1 is a perspective view of pizza ingredients being heated.Example 1 is a heating cabinet. 2 is a heat source 3 is pizza dough. 3' is a pizza dough preparation container 4 is pizza sauce. 4' is a pizza sauce preparation container 5 is melted cheese. 5' is a Cheese preparation container 6 is 7 tubes 1 room 7 is bacon 8 is sliced onion 9 is grill 10 is gas burner 11 is hose patent applicant Yoshikara Ito
Claims (1)
したピザソース(4)を造り、それにナチュラルチーズ
等を別々の容器に入れ、これを湯せんするかまたは温蔵
庫に入れて保温しておき、これをまず熱いピザ生地(3
)に熱いピザソース(4)をぬり、必要に応じて各種の
具をのせ、その上から溶けたナチュラルチーズをかけた
ものを造り、これにガスバーナー等の炎を使い、焼き上
げて造ったピザの即席製造法Make pre-baked pizza dough (3) and seasoned pizza sauce (4), add natural cheese, etc. to it in a separate container, and boil it in hot water or put it in a refrigerator to keep it warm. First, add hot pizza dough (3
), spread hot pizza sauce (4) on it, put various toppings on it as needed, sprinkle melted natural cheese on top, and then bake it using a flame such as a gas burner. Instant manufacturing method
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58067390A JPS59192034A (en) | 1983-04-14 | 1983-04-14 | Instant production of pizza |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58067390A JPS59192034A (en) | 1983-04-14 | 1983-04-14 | Instant production of pizza |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS59192034A true JPS59192034A (en) | 1984-10-31 |
Family
ID=13343602
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58067390A Pending JPS59192034A (en) | 1983-04-14 | 1983-04-14 | Instant production of pizza |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS59192034A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6371136A (en) * | 1986-09-13 | 1988-03-31 | 小牧 省吾 | Pizza pie and toast |
WO2017038433A1 (en) * | 2015-09-04 | 2017-03-09 | マルハニチロ株式会社 | Method for manufacturing pizza crust |
-
1983
- 1983-04-14 JP JP58067390A patent/JPS59192034A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6371136A (en) * | 1986-09-13 | 1988-03-31 | 小牧 省吾 | Pizza pie and toast |
WO2017038433A1 (en) * | 2015-09-04 | 2017-03-09 | マルハニチロ株式会社 | Method for manufacturing pizza crust |
JPWO2017038433A1 (en) * | 2015-09-04 | 2018-06-21 | マルハニチロ株式会社 | Method for manufacturing pizza crust |
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