JPH0423944A - Pizza kraft having viscous surface and production thereof - Google Patents
Pizza kraft having viscous surface and production thereofInfo
- Publication number
- JPH0423944A JPH0423944A JP2130008A JP13000890A JPH0423944A JP H0423944 A JPH0423944 A JP H0423944A JP 2130008 A JP2130008 A JP 2130008A JP 13000890 A JP13000890 A JP 13000890A JP H0423944 A JPH0423944 A JP H0423944A
- Authority
- JP
- Japan
- Prior art keywords
- pizza
- dough
- kraft
- craft
- cheese
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 235000013550 pizza Nutrition 0.000 title abstract description 32
- 239000002655 kraft paper Substances 0.000 title abstract description 9
- 235000013351 cheese Nutrition 0.000 claims abstract description 10
- 238000003825 pressing Methods 0.000 claims abstract description 8
- 239000008187 granular material Substances 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 4
- 235000015108 pies Nutrition 0.000 description 12
- 238000010411 cooking Methods 0.000 description 9
- 235000013312 flour Nutrition 0.000 description 7
- 238000012545 processing Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 241001137251 Corvidae Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、ピザパイの台となるクラフトの表面部分に、
粘る性質のチーズ顆粒を焼き付けたピザクラフト、およ
びそのクラフトの製法に関し、歯ざわりと食味の良いピ
ザパイを簡便に調理できる材料のピザクラフトとして、
冷温状態で流通する良質な製品であり、これらを製造し
得る様にする製法に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention provides a surface portion of a craft serving as a base for a pizza pie.
Regarding Pizza Craft, which is baked with sticky cheese granules, and the manufacturing method of the Kraft, Pizza Craft is a material that allows you to easily prepare pizza pies with a good texture and taste.
It is a high-quality product that is distributed in a cold state, and it relates to a manufacturing method that makes it possible to manufacture these products.
（従来の技術）
元来、ピザパイの台の加工は、一般に小麦粉等を主体に
した材料を、イースト菌等で発酵させ、冷温貯蔵し、注
文の都度加工、調理されていた。(Prior Art) Originally, pizza pie stands were processed by fermenting a material mainly made of flour or the like with yeast or the like, storing it at a cold temperature, and processing and cooking it each time an order was made.
最近では、小麦粉等を酵母で発酵させ、あるいはベーキ
ング・パウダーで膨らませ、薄い円形のパン状に焼きあ
げたピザクラフト、小麦粉等をせんべい状に・クラッカ
ー状に焼き上げたピザクラフト、小麦粉等を折り重ね折
りパイ状に焼き上げたピザクラフト等の加熱処理された
製品が市場に提供されている
また、特開昭６１−２６０８３０号公報等に示された二
重の生地の間にバターを挟んだ折りパイ状のピザクラフ
トが考案されている。Recently, pizza craft, which is made by fermenting wheat flour with yeast or baking powder and baking it into a thin circular bread shape, pizza craft, which is baking flour etc. into rice crackers or crackers, and folded flour, etc. Heat-treated products such as Pizza Craft, which is baked in the shape of a folded pie, are available on the market.In addition, there is a folded pie in which butter is sandwiched between two layers of dough, as shown in Japanese Patent Application Laid-Open No. 61-260830. A type of pizza craft has been devised.
（発明が解決しようとする問題点）
平成２年２月２８日出願、特許出願番号２−４８２９７
で述べたように１本来、ピザパイはレストランや専門店
等で、小麦粉を主体にした材料を、酵母等で発酵させ生
地とし、貯蔵、注文の都度、加工・調理されていた。こ
の方法では生地の日持ちの点で問題点があり、また５加
工・調理に時間が掛かるという問題点と、大きなの熱容
量を持つオーブン等をもたないと調理できない問題点を
持っている。(Problem to be solved by the invention) Filed on February 28, 1990, patent application number 2-48297
As mentioned in 1, pizza pies were originally made in restaurants and specialty stores using flour-based ingredients, fermented with yeast, etc., to make dough, stored, and processed and cooked each time an order was made. This method has problems in terms of the shelf life of the dough, as well as the problem that it takes time to process and cook, and the problem that cooking cannot be done unless you have an oven with a large heat capacity.
最近は、パン状のもの、せんべい・クラッカー状のもの
、折りパイ状のもの等の焼き上げた・加熱処理された製
品ピザクラフトが市場に提供されている。これらのピザ
クラフトは、加熱処理されているため、貯蔵、加工、調
理の煩雑さは避けられたが、生生地の持つ調理時にも発
酵するという特性を捨ててしまった。そのため、調理さ
れたピザパイに、クラフトとそのうえに載っているトッ
ピングとの一体性が得られないという問題を持つように
なった。また、特開昭６１−２６０８３０号公報等に示
される考案によっても、クラフトとトッピングとの融合
などの問題が解決されていない。Recently, baked and heat-treated pizza craft products such as bread-like products, rice cracker-like products, cracker-like products, and folded pie-like products have been provided on the market. These Pizza Crafts are heat-treated, which avoids the complexity of storage, processing, and cooking, but they also lose the ability of raw dough to ferment during cooking. As a result, the cooked pizza pie has a problem in that the kraft and the toppings on it do not have integrity. Further, even with the ideas disclosed in Japanese Patent Application Laid-Open No. 61-260830, the problem of the fusion of craft and toppings has not been solved.
（発明の目的）
本発明は、上記したような従来のピザクラフトのクラフ
トとトッピングとの不融合の欠点を解決するもので、生
地にチーズを焼き付けであることによって、クラフトと
トッピングとが一体に融合した、調理しやすく、小さな
熱容量のオーブン・トースター等で焼ける、歯ざわりと
食味の良い長時間の保存に耐え得るようなピザクラフト
を提供することを目的としている。(Objective of the Invention) The present invention solves the above-mentioned disadvantage of the incompatibility between the craft and toppings of the conventional pizza craft.By baking cheese on the dough, the craft and toppings are integrated. The objective is to provide a pizza craft that is easy to cook, can be baked in an oven or toaster with a small heat capacity, has a good texture and taste, and can withstand long-term storage.
（問題点を解決するための手段及び作用）本発明は、薄
く所定の形の皿状に成型した生地に３〜５■の顆粒状の
チーズを数置し、押圧しつつ底面を狐色になるよう焼成
した、表面にチーズを焼き付けたピザクラフト。(Means and effects for solving the problems) The present invention involves placing several 3 to 5 square granules of cheese on a thin, predetermined plate-shaped dough, and pressing it until the bottom surface turns fox-colored. A pizza craft with cheese baked on the surface.
本発明のピザクラフトの製造方法では、下地用型板に生
地を供給し、該型板に蓋部材を重ねて。In the pizza craft manufacturing method of the present invention, dough is supplied to a base template, and a lid member is placed on the template.
該生地が所定の厚さになるよう押圧、その上にチーズの
顆粒を数置し、再抑圧し、底面がこんがりと狐色になる
ように焼成を行なう工程。The process of pressing the dough to a predetermined thickness, placing several cheese granules on top of it, pressing it again, and baking it so that the bottom becomes golden brown.
該クラフトを型板から外し、冷した状態の製品を得るよ
うにしている。The craft is removed from the template to obtain a cooled product.
さらに、本発明のピザクラフトの製造方法ではパイ皿状
型板に組み合わせて生地を成形する押圧用蓋板は、該型
板に対応する面に、所定の厚さを保てる間隙を保持する
よう成形された部材より成る。Furthermore, in the pizza craft manufacturing method of the present invention, the pressing lid plate that is combined with the pie plate-shaped template to form the dough is shaped so as to maintain a gap on the surface corresponding to the template to maintain a predetermined thickness. It consists of parts made of
以上の製造方法で生産された、本発明のピザクラフトの
特性の説明によって、先に述べた諸問題は解決を見るこ
とが出来る０本発明のピザクラフトは、底面が狐色の焼
き目に、調理時、火が通り易いように加熱処理した、外
周に縁部をもつよう、表面にトッピングが粘着しやすい
よう加工した、冷温状態で提供される製品である。By explaining the characteristics of the Pizza Craft of the present invention produced by the above manufacturing method, the above-mentioned problems can be solved. It is a product that has been heat-treated to make it easier to cook, has edges around the outer periphery, and is processed to make it easier for toppings to stick to the surface, and is served cold.
先に提起した、生生地の日持がしない問題は、冷温状態
での提供で解決し、加工・調理に時間が掛かる点は、加
熱処理された製品であり問題とならない０本来、ピザパ
イは発酵させた生生地を加工・調理し、調理時に発酵す
る生生地の特性を生がし食味の良いピザパイが調理・提
供されていた、今日、提供されているピザクラフトは、
生生地の発酵という特性を捨て、前述のように、貯蔵・
加工・調理の煩雑さを避るため、簡単に調理できるよう
加熱処理された製品である。これらの製品には調理時に
、クラフトとその上に載るトッピングとの一体性が全く
無く、食する時それぞれが別々に離れてしまう大きな問
題を持つ、本発明品は、チーズが調理時に溶けるので粘
着性かえられ問題は起きない、前述の、レストラン・専
門店等で調理されていた生生地を使う方法は、熱量の大
きなオーブン等がなければ調理できない問題を持ち、ま
た、今日供給されているピザクラフトは、白焼きで焼き
目がなく、その製品の多くが平面の形状をしているため
、調理時にトッピングが溢れ出やすく、その上、クラフ
ト底面に焼き目を附けようとすれば１強く焼くため激し
く溢れ出てしまう問題を持つ。本発明品は、前述のよう
に底面に狐色の焼き目を持ち、外周に縁を持っているた
めそれらの点は容易に解決され、また、この製品は熱量
の少ないオーブン・トースター等で容易に調理でき利点
を持つ。The problem that the raw dough does not keep for a long time, which was raised earlier, can be solved by serving it in a cold state, and the time required for processing and cooking is not a problem because it is a heat-treated product.Originally, pizza pie is a fermented product. Pizza Craft, which is available today, used to process and cook raw dough, and take advantage of the characteristics of the raw dough that fermented during cooking to prepare and serve delicious pizza pies.
Abandoning the fermentation characteristic of raw dough, as mentioned above, storage and
It is a heat-treated product that can be easily cooked to avoid the complexity of processing and cooking. These products have a major problem in that when they are cooked, the kraft and the toppings placed on top do not have any integrity, and each part separates when eaten.In the product of the present invention, the cheese melts during cooking, so it is sticky. The above-mentioned method of using raw dough prepared in restaurants and specialty stores has the problem that it cannot be cooked without an oven with a large amount of heat, and the pizza that is supplied today does not have the problem of changing sex. Kraft is white grilled and has no grill marks, and many of its products are flat, so the toppings tend to spill out when cooking.Furthermore, if you try to get grill marks on the bottom of the craft, you will have to bake it a little harder. I have a problem where it overflows violently. As mentioned above, the product of the present invention has fox-colored grill marks on the bottom and edges around the outer periphery, so these problems can be easily solved. It can be cooked with advantages.
本発明のピザクラフトの製造方法では、製造うインに沿
って各加工手段を配置することが出来、大量生産が可能
になり、ピザクラフトを容易に製造することが出来る。In the pizza craft manufacturing method of the present invention, each processing means can be arranged along the production gin, making mass production possible and making pizza craft easy.
さらに、本発明の製造装置に用いられる型板部材は、機
械的に両部材の間の厚さを設定する手段を設けているた
めに、ピザクラフトの厚さを一定に維持させることが可
能であり、それによって、品質を一定にしたピザクラフ
トを得ることが出来る。Furthermore, since the template member used in the manufacturing apparatus of the present invention is provided with a means for mechanically setting the thickness between the two members, it is possible to maintain a constant thickness of the pizza craft. Thereby, it is possible to obtain pizza craft with constant quality.
（実施例）
本発明のピザクラフトは、強力粉・薄力粉・牛乳・鶏卵
・食塩・砂糖・酵母・オリーブ油・水を所定の割合で混
合し、略２８°Ｃの温度で略２４時間発酵させた生生地
を、第２図で示すように、パイ皿状の形状の型板Ａに供
給し、該型板Ａに所定の間隙を保つよう形成した蓋板Ｂ
で抑圧後、３〜５■のチーズ顆粒を数置し、再押圧。再
拝圧の状態で底面がきつね色に成るよう加熱処理。型板
Ａより製品を取り出し、冷温状態で保存。(Example) Pizza Craft of the present invention is made by mixing strong flour, soft flour, milk, eggs, salt, sugar, yeast, olive oil, and water in a predetermined ratio, and fermenting the mixture at a temperature of about 28°C for about 24 hours. As shown in FIG. 2, the dough is supplied to a pie plate-shaped template A, and a lid plate B is formed to maintain a predetermined gap between the dough and the template A.
After pressing, place several 3-5cm cheese granules and press again. The bottom is heated to a golden brown color when it is re-opened. Remove the product from template A and store it in a cold state.
なお、型板の直径は略８０から１５０．２００．２５０
．３００１等のサイズに形成され、縁部分は略４５°の
傾斜の略１０から２５ｇｏ＋の幅に形成される０両型板
の間隙は略５から８■で、縁部分が平面部分より略２０
％厚くなるよう形成。The diameter of the template is approximately 80 to 150.200.250.
．． The gap between the two templates is approximately 5 to 8 cm, and the edge part is approximately 45° inclined and has a width of approximately 10 to 25 go+.
% thicker.
（発明の効果）
本発明のピザクラフトは、上記したようにして製造され
るものであり、前述したように、短時間に、どこにでも
あるオーブントースタ−等の簡単な器具で、クラフトと
トッピングとが融合した、トッピングの溢れ出ることも
ない、簡単に調理が出来、歯ざわりと食味の良い製品を
得ることが可能であり、また、製品の型くずれの心配な
く市場に提供することが可能である。(Effects of the Invention) The pizza craft of the present invention is manufactured as described above, and as described above, the craft and toppings can be made in a short time using a simple appliance such as a toaster oven, which is available everywhere. It is possible to obtain a product in which the toppings do not overflow, can be easily cooked, has a good texture and taste, and can be provided to the market without worrying about the product losing its shape.
本発明のピザクラフトの製造方法では、製造ラインに沿
って各加工手段を配置することが出来、大量生産が可能
である。In the pizza craft manufacturing method of the present invention, each processing means can be arranged along the manufacturing line, and mass production is possible.
さらに、本発明の製造装置に用いられる型板部材は、ピ
ザクラフトの厚さを一定に維持させるため機械的な手段
を設けている。それによって、品質を一定にしたピザク
ラフ
トを得ることが可能で
ある。Furthermore, the template member used in the manufacturing apparatus of the present invention is provided with mechanical means to maintain the thickness of the pizza craft constant. Thereby, it is possible to obtain pizza craft with constant quality.
第１図は、 ピザクラフ トの断面図 第２図のＡはパイ皿状の型板 ＢはＡに対し前記の所定の間隔を持つ た蓋板。 図中の符号 １−一ピザクラフ ト断面 Ａ−一ベースの型板 Ｂ−一蓋板 Figure 1 shows pizza crust Cross-sectional view of A in Figure 2 is a pie plate-shaped template. B has the above predetermined interval with respect to A. cover plate. Symbols in the diagram 1-1 Pizza Cruf cross section A-1 base template B-One cover plate
Claims (1)
をばらまき、再押圧し、焼き上げたピザクラフト、およ
びその製造方法Pizza Craft, which is made by pressing Pizza Craft dough, scattering granulated cheese on it, pressing it again, and baking it, and its manufacturing method
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2130008A JPH0423944A (en) | 1990-05-18 | 1990-05-18 | Pizza kraft having viscous surface and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2130008A JPH0423944A (en) | 1990-05-18 | 1990-05-18 | Pizza kraft having viscous surface and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0423944A true JPH0423944A (en) | 1992-01-28 |
Family
ID=15023868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2130008A Pending JPH0423944A (en) | 1990-05-18 | 1990-05-18 | Pizza kraft having viscous surface and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0423944A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0759506A (en) * | 1993-08-19 | 1995-03-07 | Koubeya:Kk | Concaved-shape bread and its production |
| US5989603A (en) * | 1997-01-10 | 1999-11-23 | The Pillsbury Company | Emulsion glaze for dough products |
-
1990
- 1990-05-18 JP JP2130008A patent/JPH0423944A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0759506A (en) * | 1993-08-19 | 1995-03-07 | Koubeya:Kk | Concaved-shape bread and its production |
| US5989603A (en) * | 1997-01-10 | 1999-11-23 | The Pillsbury Company | Emulsion glaze for dough products |
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