JPH0751032A - Frozen pizza for microwave oven - Google Patents

Abstract

(57) [Summary] [Structure] At least 20 grains are placed on the bottom of the pizza crust.
A frozen pizza for a microwave oven, which is obtained by applying a mixture containing -80% by weight and 20-80% by weight of egg white and then baking the mixture. [Effect] Since the frozen pizza for microwave oven of the present invention is roasted after applying the specific mixture on the bottom surface of the pizza crust, a crispy texture can be obtained by heating in a microwave oven. Further, even if it is frozen and stored for a long period of time, the same crispy sensation as at the beginning of production can be maintained without any change.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen pizza for a microwave oven, which can obtain a crispy texture even if it is frozen and stored in a microwave oven.

[0002]

2. Description of the Related Art Generally, the crispy texture of pizza crust is desired as the texture of pizza, but when the pizza is frozen and stored, the water content shifts to the pizza crust, so that the texture such as crispy texture is generated when heated in a microwave oven. It has the drawback of being damaged.

In order to make the texture of frozen pizza for microwave oven crispy, various methods have been proposed such as using a heat-generating sheet. However, the use of the heat-generating sheet results in high cost and pizza crust. There are drawbacks such that the water content must be reduced to form a structure with voids inside the pizza crust, and an oil and fat layer must be provided between the heat generating sheet and the pizza crust for close contact.

On the other hand, in Japanese Unexamined Patent Publication (Kokai) No. 2-182144, a two-layer structure of a pie dough and a pizza dough is provided, and the moisture of the ingredients is suppressed by the pie dough to prevent the moisture from being transferred to the pizza dough. , A pizza crust that can maintain a crispy feeling even when heated in a microwave oven has been proposed. However, even in the pizza crust having the above-mentioned two-layer structure, it is not possible to prevent the gradual transfer of water when frozen and stored, which is not sufficient as a pizza for a microwave oven.

[0005]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a frozen pizza for a microwave oven which does not deteriorate in texture even if it is frozen and stored in a microwave oven and has a crispy sensation. That is.

[0006]

According to the present invention, a mixture containing at least 20 to 80% by weight of grains and 20 to 80% by weight of egg white is applied to the bottom surface of the pizza crust, and then baked. Frozen pizza for microwave oven is provided.

The present invention will be described in more detail below.

As the grains used in the present invention, it is preferable to use, for example, rice flour, semolina flour, corn grits, fluff, knees, and the like, and it is particularly desirable to use rice flour. The grain size of the grain is preferably 42 to 150 mesh, and particularly 8
3-100 mesh is desirable. When the grain size of the grain is less than 42 mesh, grains of the grain remain in the mouth as rough, and when it exceeds 150 mesh, gelatinization of starch proceeds,
This is not preferable because the effect is diminished. In the present invention, a mixture containing cereals and egg white is obtained.

The frozen pizza for microwave oven of the present invention can be produced by applying a mixture containing at least the specified amount of the above-mentioned grains and egg white to the bottom surface of the pizza crust and then baking the mixture.

The blending ratio of the grains is in the range of 20 to 80% by weight, preferably 40 to 60% by weight, based on the total amount of the mixture. When the mixing ratio is less than 20% by weight, the crispy feeling is weak. If it exceeds 80% by weight, the texture will be loose and peeled off. The blending ratio of the egg white is in the range of 20 to 80% by weight, preferably 40 to 60% by weight, based on the total amount of the mixture, and when the blending ratio is less than 20% by weight, it has a texture without peeling and peeling. When it exceeds 80% by weight, the crispy feeling becomes weak.

On the other hand, oils and fats and protein materials may be added to the mixture, and examples of the oils and fats include salad oil, beef tallow, lard, shortening, margarine, butter, and the like.
Preferred examples of the protein material include gelatin, soybean protein, casein, whey protein, gluten and the like. The mixing ratio of the fats and oils is 0.1 to 100 parts by weight, preferably 5 to 50 parts by weight, based on 100 parts by weight of the mixture. If the blending ratio exceeds 100 parts by weight, a crunchy and unbalanced texture will result. The mixing ratio of the protein material is 0.1 to 50 parts by weight, preferably 5 to 30 parts by weight, based on 100 parts by weight of the mixture. If the mixing ratio exceeds 50 parts by weight, the crispy feeling will be weak. By adding the fats and oils and the protein material, the quality of the frozen pizza for microwave oven of the present invention can be improved. That is, it is possible to extend the period during which the quality during frozen storage can be maintained by adding the fats and oils, and by adding the protein material, by reinforcing the protein concentration of the egg white,
The texture can be made stronger.

As a method of applying the mixture to the bottom surface of the pizza crust, for example, a method of applying it with a knife, a brush, a roller or the like, or a method of extruding and adhering it in a sheet form with a nozzle and the like can be applied. However,
It is preferable that the bottom surface of the pizza crust is uniformly applied or adhered. If the coating is not uniform, the roasting in the next step will be non-uniform and the texture will be unfavorable. The coating amount is preferably about 0.01 to 0.2 g per 1 cm ² , and when the coating amount is less than 0.01 g / cm ² , the crispy feeling is weak, and when the coating amount is more than 0.2 g / cm ² , the texture is bad. It is not preferable because it will be

As the pizza crust, it is possible to use a dough in a state before baking as it is or to use a once baked dough, for example, a commercially available pizza crust,
In order to improve the quality of the pizza crust, it is preferable to use the pizza crust that has been once baked and then baked. The roasting conditions are not particularly limited, and the mixture is roasted by dry heating until the water content of the mixture becomes 20% or less.

[0014]

EFFECTS OF THE INVENTION The frozen pizza for microwave oven of the present invention is baked after the specific mixture is applied to the bottom surface of the pizza crust, so that a crispy texture can be obtained by heating in the microwave oven. Further, even if it is frozen and stored for a long period of time, the same crispy sensation as at the beginning of production can be maintained without any change.

[0015]

The present invention will be described in more detail based on the following examples, but the invention is not intended to be limited thereto.

[0016]

Example 1 50% by weight of rice flour (100 mesh) and 50% by weight of egg white were mixed and applied to the bottom surface of a pre-baked pizza crust with a knife so that the amount was 0.1 g / cm ² .
This was roasted with a burner for 3 minutes, and then pizza sauce, cheese and peppers were topped and frozen to obtain a frozen pizza for microwave oven.

In order to examine changes in the texture of the obtained frozen pizza for microwave oven over time, a panel for 30 people was prepared with a microwave pizza immediately after production and a microwave pizza after frozen storage for one month. When I investigated the change in texture,
None of the panels felt any significant change in crispy feeling.

[0018]

[Example 2] Instead of 50% by weight of rice flour and 50% by weight of egg white, 44% by weight of rice flour (83 mesh) and 56% by weight of egg white
A frozen pizza for a microwave oven was manufactured according to Example 1 except that 11 parts by weight of soybean protein was mixed with 100 parts by weight of the mixture consisting of and, and the same panel test as in Example 1 was performed. As a result, a slightly firmer crispy feeling than in Example 1 was obtained, but no panel felt any significant change.

[0019]

Example 3 Instead of rice flour 50% by weight and egg white 50% by weight, semolina powder 50% by weight (83 mesh) and egg white 50
1 part salad oil to 100 parts by weight of a mixture consisting of
Frozen pizza for microwave oven was manufactured according to Example 1 except that 0 part by weight was compounded, and the same panel test as in Example 1 was performed. As a result, a slightly lighter crispy feeling than that of Example 1 was obtained, but no panel felt a significant change.

Claims (2)

[Claims] 1. A frozen pizza for a microwave oven, which is obtained by applying a mixture containing at least 20 to 80% by weight of cereals and 20 to 80% by weight of egg white to the bottom surface of a pizza crust and then baking the mixture. 2. 100 parts by weight of the mixture is mixed with 0.1 parts of fats and oils.
The frozen pizza for microwave ovens according to claim 1, wherein -100 parts by weight and 0.1-50 parts by weight of the protein material are mixed.