JP3115191B2 - Manufacturing method of frozen pizza - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a frozen pizza which has good flavor and appearance even when cooked in a microwave oven.

[0002]

2. Description of the Related Art As one of the pizza consumption patterns in recent years, the use of groups such as family members and friends by the spread of home delivery pizza is becoming established. And pizza is eaten widely from children to adults as snacks and snacks,
Demand is high and it is a popular product.

[0003] Since pizza is generally cooked by baking in an oven, it is restricted to be eaten only in a specific place such as a home or a restaurant. BACKGROUND OF THE INVENTION When cooking food at home, these days most often are cooked in a microwave oven. In this case, since the cooking dish of the microwave oven has a diameter of 26 to 27 cm, even if the pizza has a size of about 10 inches (inches), it is easy to cook and it can be used in ordinary households. It is suitable for eating. In addition, the size is advantageous in that there is no time or energy loss required for preheating the oven, and the cooking time is short.

On the other hand, at present, there is a wide range of opportunities to consume pizza outdoors, for example, in fast food, drive-in, service areas on expressways, resorts, and the like. Therefore, instead of baking, if you can provide a delicious delicious pizza as well as baking in the oven even if you cook in the microwave,
Big markets can be expected, such as face-to-face sales by quick cooking and unmanned sales by vending machines with built-in microwaves. Furthermore, in order to cope with these outdoor orientations, it is desired to supply frozen pizzas that can be stored for a long time.

Hitherto, as a pizza intended for cooking with a microwave oven, a technique of grilling crust with a heating sheet or a burnt net, a technique of coloring the surface with a baked color flavor, and a technique of imparting a baked aroma have been used. The product is being manufactured. However, practically satisfactory products such as those baked in an oven have not been developed because there are problems such as lack of reality (a pizza-like color) in the burnt cheese and melted cheese flowing down.

[0006]

SUMMARY OF THE INVENTION The present invention provides a method for producing a frozen pizza which can be cooked easily and quickly in a microwave oven, and which has the same flavor and appearance as when baked in an oven. The purpose is to do.

[0007]

Means for Solving the Problems The present inventors have conducted intensive studies based on the above-mentioned problems, and as a result, succeeded in developing a frozen pizza suitable for cooking with a microwave oven and completed the present invention. . That is, the present invention, the baked pizza craft, topping material including the lower layer cheese, ingredients and surface layer cheese topping, heating and melting only the surface layer cheese, browning, then cooling, freezing A method for producing a frozen pizza.

Here, the surface layer cheese and / or the lower layer cheese are meltable by heating, preferably,
It is a meltable material having low fluidity, and the surface layer cheese is in a sheet, shred, pulverized, or shredded shape. The addition amount of the surface layer cheese is 30 to 70 g /
An amount of 9 inφ is preferred. Further, with respect to the heating and melting of the surface layer cheese, it is preferable that the cheese be melted by radiant heat using an infrared heater as a heat source and burnt. Alternatively, any method may be used as long as it is a heating method capable of melting and scorching the surface layer cheese, such as melting while scorching the surface with a gas infrared burner.

Hereinafter, the present invention will be described in detail. The pizza of the present invention can be obtained by topping a lower layer cheese, ingredients and a surface layer cheese on a pizza craft, scoring only the surface layer cheese, and then freezing.

(1) The topping material includes an ingredient, a lower layer cheese which is arranged under or on the ingredient or mixed with the ingredient, and a surface layer cheese which is arranged on the top of the pizza. It has a three-layer structure. Then, only the surface layer cheese is heated and browned. Ingredients may be any as long as they are used for ordinary pizza, for example, vegetables such as onions, peppers, potatoes, corns, tomatoes, shrimp, scallops, squids, clams, salmon, seafood such as anchovies ,sausage,
Bacon, meat such as ham, pineapple, apricot, fruits such as olives, mushrooms,
Shimeji etc. can also be added. Further, these can be used in appropriate combination. Seasonings such as sauces and tabasco may be added as needed.

(2) Examples of the cheese include mozzarella cheese and gouda cheese, but mozzarella cheese is preferred because of its low fluidity due to heating. Furthermore,
A mixture of these cheeses in an appropriate ratio may be used, and powdered cheese, for example, parmesan cheese or the like may be mixed as necessary. Mixing the powdered cheese can reduce the time required to brown.

(3) The cut size of the surface layer cheese may be a sheet, shred, pulverized, or finely cut.
It is preferable because it can be easily heated and melted. Then, the cheese cut into a shape suitable for browning is put thereon, and the lower layer cheese is cut and put into a form in which the heat melting property is equal to or lower than that of the surface layer cheese or is hard to melt. (4) The topping amount of the surface layer cheese is an amount that forms a heat-denatured film on the surface layer by heating. The amount to be suppressed, that is, 7 to 120 per 3.5 to 14 in
g is preferred. For example, about 9 g is suitable for about 50 g.

(5) Heating Method When radiant heat from an infrared heater is used as a heat source, the temperature of the heat source depends on the melting property of cheese and the ease of scorching. ° C. The prepared pizza is placed on a gas infrared burner set downward and heated by radiant heat for 15 seconds to 3 minutes, preferably 1 minute and 15 seconds to melt and brown only the surface layer cheese.

(6) Cooling / freezing The heated pizza is frozen by removing the residual heat by a rapid freezing method using air blast, liquid nitrogen or the like in order to avoid excessive melting of the cheese due to residual heat of the cheese. In this case, it is preferable to freeze immediately after heating, and the freezing temperature is
It is usually below -40 ° C. The frozen pizza is-
Store below 18 ° C.

The pizza manufactured as described above is
By browning in advance, the appearance after cooking and a feeling of ripening can be obtained, and since the topping is covered with the heated film, there is no problem that the melted cheese flows down. Since the heating for the browning is performed only on the surface, after cooking, there is also a stringiness of the unheated cheese inside, and the flavor becomes good.

[0016]

[Example 1]

After the sauce and onion were put on a 9-inch pizza crust, mozzarella cheese shredded to 23 × 5 × 2 mm was uniformly topped with 60 g as a lower layer cheese. 3mm
Thick sliced bacon and sausage were placed so as to cover the lower layer cheese. Further, mushrooms, peppers and olives were dispersed in appropriate amounts and topped. Finally,
50 g of shredded mozzarella cheese was topped so as to cover the surface. After finishing the toppings,
It was held over a gas infrared burner set downward, the surface cheese melted and covered the pizza surface, and the surface was heated for 1 minute and 30 seconds until the cheese was browned. Immediately -40 ° C
Was rapidly frozen with an air blast freezing device. After storing in a refrigerator at −18 ° C. for one week, it was heated for 8 minutes in a household microwave oven with a high frequency output of 500 W. The appearance was clearly browned, and the cheese was very close to a freshly baked one without spilling out. When the pizza pieces were cut and lifted, the lower layer cheese pulled the thread, further enhancing the pizza-likeness, and the flavor was good.

Example 2 A sauce and an onion were placed on a 5-inch pizza crust, and 25 g of Gouda cheese shredded to 23 × 5 × 2 mm was uniformly topped as a lower layer cheese. Steamed potatoes sliced to a thickness of 3 mm were placed over the lower layer cheese. Furthermore, mushrooms,
Peppers and olives were dispersed in appropriate amounts and topped. Finally, 9 g of a 9: 1 mixture of mozzarella cheese and parmesan cheese was topped to cover the surface. Hold the pizza after topping over the electric quartz heater set downward and heat the surface for 50 seconds,
The cheese on the surface layer was melted to cover the pizza surface and browned. Immediately, the mixture was rapidly frozen in a liquid nitrogen freezer. After storing in a refrigerator at -18 ° C for 1 week, high frequency output 50
Heated in a 0 W home microwave for 2 minutes. The appearance was clearly browned, and the cheese was very close to a freshly baked one without spilling out. When the pizza pieces were cut and lifted, the lower layer cheese pulled the thread, further enhancing the pizza-likeness, and the flavor was good.

Example 3 A sauce and onion were placed on a 9-inch pizza crust, and then blanched peeled shrimp, strip-cut squid, slice mushrooms, and peppers and olives were appropriately dispersed and topped. 150 g of mozzarella cheese shredded to 23 × 5 × 2 mm was evenly topped as an upper layer and lower layer cheese, and 15 g of parmesan cheese was topped from above, so as to enter the gap of the shredded mozzarella cheese in the upper layer. After the topping, the pizza was heated over a gas infrared burner set downward. As in Example 2, the surface layer could be scorched by short-time heating for one minute due to the effect of the cheese powder. Immediately, it was rapidly frozen in an air blast freezing device at -40 ° C. After storing in a refrigerator at −18 ° C. for one week, it was heated for 8 minutes in a household microwave oven with a high frequency output of 500 W. The appearance was clearly browned, and the cheese was very close to a freshly baked one without spilling out. When the pizza pieces were cut and lifted, the lower layer cheese pulled the thread, further enhancing the pizza-likeness, and the flavor was good.

[0019]

According to the present invention, there is provided a method for producing a frozen pizza, which can be cooked easily and quickly in a microwave oven, and in which a good pizza is obtained which has almost the same flavor and appearance as when baked in an oven. You.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-7-135930 (JP, A) JP-A-7-147946 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/48 A23C 19/086-19/16

Claims (4)

(57) [Claims] 1. A fired pizza craft is topped with a topping material including a lower layer cheese, a tool and a surface layer cheese, and only the surface layer cheese is heated and melted by radiant heat , browned, then cooled and frozen. A method for producing a frozen pizza. 2. The method for producing a frozen pizza according to claim 1, wherein the surface layer cheese and / or the lower layer cheese are meltable with low fluidity due to heating. 3. The surface layer cheese is a sheet, shred,
The method for producing a frozen pizza according to claim 1 or 2, wherein the frozen pizza is pulverized and shredded. 4. The surface layer cheese is 30 to 70 g / 9 inφ.
The method for producing a frozen pizza according to any one of claims 1 to 3, wherein the amount is an amount of the frozen pizza.