JP3667484B2 - Premix for pizza stand and pizza stand using the same - Google Patents

Description

【００１９】
実施例２
実施例１で得られたピザ台用プレミックス１０００ｇに、ドライイースト８．６ｇ、及び水６００ｇを添加し、２５℃で、９８ｒｐｍで５分間、次いで２９５ｒｐｍで５分間混捏した。次いで室温で１０分間ベンチさせた。これを１個あたり約１２０ｇに分割し、室温で５分間静置した後、手成型にて、厚み３．５mmの円形シート状に成型した。これを２５０℃で５分間焼成してピザ台とした。
【００２０】
本実施例で得られた生地は、べたつきが非常に少なく、伸展性に優れており、作業性が極めて良好であり、本実施例で得られたピザ台は、極めてクリスピーな食感で、サク味があり、極めて良好であった。
【００２１】
試験例１
デュラム小麦粉の配合割合を変化させた場合の作業性、食感について評価した。実施例１において、原料の配合割合を表２に示すように代えた以外は実施例１と同様にしてピザ台用プレミックスを作成した。次いで得られた各ピザ台用プレミックスを用い、実施例２と同様にしてピザ台を作成した。１０名のパネラーにより、以下の評価基準でピザ台用プレミックス作成の際の作業性及びピザ台の食感について評価した。結果を表３に示す。
◎評価基準；
作業性；
５：生地のべたつきがかなり少なく、伸展性に優れており作業性が極めて良好
４：生地のべたつきが少なく、伸展性に優れており作業性が良好
３：生地のべたつきがややあり、伸展性にやや欠け、作業性やや劣る
２：生地のべたつきがあり、生地が硬く伸展性に欠け、作業性不良
１：生地のべたつきが著しく、生地が硬く伸展性に欠け、作業性極めて不良
食感；
５：極めてクリスピーな食感で、サク味があり極めて良好
４：クリスピーな食感、サク味を有し良好
３：クリスピーさにやや欠け、食感にサク味少なくやや不良
２：クリスピーさに欠け、食感にサク味がなく不良
１：クリスピーさ、サク味がなく、食感が重たく極めて不良
【００２２】
【表２】

【００２３】
【表３】

【００２４】
表３より、デュラム小麦粉、米粉、レシチンのうちデュラム小麦粉を含有しない試験Ｎｏ．１と比較して、これら３種をすべて含有した試験Ｎｏ．２〜６は作業性、食感とも優れており、そのなかでも特に、デュラム小麦粉の含有量が５．０重量％（試験Ｎｏ．２）、８．９重量％（試験Ｎｏ．３）及び２２．０重量％（試験Ｎｏ．４）のものが優れていることが確認された。
【００２５】
試験例２
米粉の配合割合を変化させた場合の作業性、食感について評価した。試験例１において、原料の配合割合を表４に示すように代えた以外は、試験例１と同様にしてピザ台用プレミックス及びピザ台を作成し、その評価を行った。結果を表５に示す。
【００２６】
【表４】

【００２７】
【表５】

【００２８】
表５より、米粉、デュラム小麦粉、レシチンのうち米粉を含有しない試験Ｎｏ．７と比較して、これら３種をすべて含有した試験Ｎｏ．８〜１２は作業性、食感とも優れており、そのなかでも特に、米粉含有量が０．５重量％（試験Ｎｏ．８）、１．０重量％（試験Ｎｏ．９）、１．４重量％（試験Ｎｏ．１０）及び２．０重量％（試験Ｎｏ．１１）が優れていることが確認された。
【００２９】
試験例３
レシチンの配合割合を変化させた場合の作業性、食感について評価した。試験例１において、原料の配合割合を表６に示すように代えた以外は、試験例１と同様にしてピザ台用プレミックス及びピザ台を作成し、その評価を行った。結果を表７に示す。
【００３０】
【表６】

【００３１】
【表７】

【００３２】
表７より、米粉、デュラム小麦粉、レシチンのうちレシチンを含有しない試験Ｎｏ．１３と比較して、これら３種をすべて含有した試験Ｎｏ．１４〜１８は作業性、食感とも優れており、そのなかでも特に、レシチン含有量が０．０９８重量％（試験Ｎｏ．１４、レシチン換算、以下同じ）０．１４重量％（試験Ｎｏ．１５）、０．７重量％（試験Ｎｏ．１６）及び１．４重量％（試験Ｎｏ．１７）が優れていることが確認された。
【００３３】
【発明の効果】
本発明によれば、生地のべたつきがなく、伸展性、作業性に優れたピザ台用プレミックスを得ることができる。またかかるピザ台用プレミックスを用いることにより、クリスピーでサク味のある、食感の優れたピザ台を得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a crispy and crispy pizza stand and a premix for the pizza stand.
[0002]
[Prior art]
With the westernization of eating habits and the widespread use of ovens, pizza pie has been widely eaten in recent years. By the way, the flour used for the conventional dough for pizza stands is a strong flour, a medium flour, and a weak flour. Further, durum flour was blended in a predetermined ratio according to the texture of the target pizza table (Japanese Patent Laid-Open No. 3-91435).
[0003]
[Problems to be solved by the invention]
However, when using the above conventional blended flour, the workability at the time of preparing the pizza board dough is poor. That is, the dough is often sticky, has poor extensibility, and is not easy to mold. In particular, when obtaining a crispy texture like Italian pizza, it is necessary to make the dough thin, but with conventional formulations the dough is often elastic and it is very difficult to extend the dough thinly It is.
[0004]
Furthermore, when using conventional blended wheat flour, it becomes like a dough, is heavy, and tends to have a crispy texture.
[0005]
Accordingly, the present invention provides a premix for a pizza table and a pizza table for obtaining a pizza having a crispy and crispy texture, without stickiness, extensibility and workability, when preparing a dough. It aims at providing the pizza stand using the premix.
[0006]
[Means for Solving the Problems]
As a result of intensive studies in view of the above circumstances, the present inventors have replaced part of strong flour, medium flour, or weak flour with durum wheat flour, and further added rice flour and lecithin, so that there is no stickiness when making dough. Pizza table premix for obtaining pizza with good extensibility and workability and crispy and crispy texture is found, and if this pizza table premix is used, The present inventors have found that a pizza stand with a crisp texture can be obtained.
[0007]
[Means for Solving the Problems]
That is, the present invention is a premix for a pizza table characterized by containing 5 to 22% by weight of durum flour , 0.5 to 2.0% by weight of rice flour and 0.1 to 1.4% by weight of lecithin. is there.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Durum flour generally has a high protein content of 14% on average and is a hard wheat flour. However, in the present invention, there is no particular limitation on the protein content and hardness, and the protein content is less than 14%. Alternatively, the hardness may be low.
[0009]
The rice flour used in the present invention is obtained by removing rice husk from harvested rice, removing brown rice or a bran layer to make white rice, and pulverizing it with a grinder or the like. Rice used as a raw material may be sticky rice or sticky rice, but sticky rice is preferred.
[0010]
There is no restriction | limiting in particular in the raw material of a lecithin, Any things, such as a soybean and an egg yolk, may be sufficient. Lecithin may be processed into a powder form.
[0011]
In addition to the above-mentioned durum flour, rice flour, and lecithin, the premix for the pizza table of the present invention is flour such as strong flour, medium flour, thin flour, corn starch, starches such as tapioca starch, saccharides such as fats and oils, sugars, Any raw material selected from salt, nonfat dry milk, yeast extract, alginic acid, fragrance and the like is selected and mixed. By using such a premix for a pizza stand, it is possible to produce a thin, Italian-style pizza stand having excellent extensibility, good workability, and being crispy and crispy without stickiness of the dough.
[0012]
The content of durum flour in the pizza stand premix is preferably 5 to 22% by weight, particularly preferably 6 to 15% by weight. If it is less than 5% by weight, the stickiness of the dough tends to deteriorate and the texture tends to be heavy, and if it exceeds 22% by weight, the dough tends to be hard and rough, the texture is fragile, and the mouthfeel tends to be poor. The content of rice flour is preferably 0.5 to 2.0% by weight, particularly preferably 0.7 to 1.6% by weight. If it is less than 0.5% by weight, the workability of the dough tends to deteriorate, and the texture tends to increase. If it exceeds 2.0% by weight, the dough tends to become hard and a rice cracker-like texture. Furthermore, the content of lecithin is preferably 0.1 to 1.4% by weight, particularly preferably 0.14 to 0.7% by weight. If it is less than 0.1% by weight, the dough tends to be sticky, the extensibility tends to deteriorate, and the texture tends to become heavy. If it exceeds 1.4% by weight, the texture tends to be brittle. If content in the premix for pizza stands of durum wheat flour, rice flour, and lecithin is the said range, the effect of the above-mentioned premix for pizza stands will further improve.
[0013]
The pizza stand premix of the present invention can be prepared by a conventional method. That is, durum wheat flour, rice flour, lecithin and other raw materials can be prepared by performing predetermined stirring at around room temperature (for example, about 20 to 30 ° C.) using a mixer or the like.
[0014]
Moreover, the pizza stand of this invention can add yeast (raw yeast or dry yeast) to the said pizza stand premix, and another raw material as needed, and can make it by a conventional method. That is, for example, a pizza stand premix, yeast, water and the like are mixed, subjected to predetermined mixing, and then fermented. Then, it is divided into predetermined weights, molded with a molder, and baked to obtain a pizza stand.
[0015]
Furthermore, a sauce can be applied to the pizza stand as needed, and ingredients such as ham and tomato can be placed on it to make a pizza pie.
[0016]
【Example】
EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
[0017]
Example 1
Each raw material of the compounding amount shown in Table 1 was put into a mixer and stirred at 100 rpm for 5 minutes at 25 ° C. to obtain a pizza stand premix.
[0018]
[Table 1]

[0019]
Example 2
8.6 g of dry yeast and 600 g of water were added to 1000 g of the pizza stand premix obtained in Example 1, and the mixture was kneaded at 25 ° C. at 98 rpm for 5 minutes and then at 295 rpm for 5 minutes. It was then allowed to bench for 10 minutes at room temperature. This was divided into about 120 g per piece, allowed to stand at room temperature for 5 minutes, and then molded into a circular sheet having a thickness of 3.5 mm by hand molding. This was baked at 250 ° C. for 5 minutes to obtain a pizza table.
[0020]
The dough obtained in this example has very little stickiness, excellent extensibility, and extremely good workability, and the pizza stand obtained in this example has a very crispy texture and a crispy texture. There was a taste and it was very good.
[0021]
Test example 1
The workability and texture when the blending ratio of durum flour was changed were evaluated. A pizza stand premix was prepared in the same manner as in Example 1, except that the blending ratio of the raw materials was changed as shown in Table 2. Subsequently, the pizza stand was created like Example 2 using each obtained premix for pizza stands. Ten panelists evaluated the workability and the texture of the pizza stand when making a premix for the pizza stand according to the following evaluation criteria. The results are shown in Table 3.
◎ Evaluation criteria;
Workability;
5: Very little stickiness of the fabric, excellent extensibility, and extremely good workability 4: Low stickiness of the fabric, excellent extensibility, and good workability 3: Some stickiness of the fabric is somewhat excellent in extensibility Slightly chipped, slightly inferior workability 2: The fabric is sticky, the fabric is hard and lacks in extensibility, and the workability is poor 1: The fabric is sticky, the fabric is hard and lacks in extensibility, and the workability is extremely poor texture;
5: Extremely crispy texture, crisp and extremely good 4: Crisp texture, crisp and good 3: Slightly lacking crispy, slightly less crispy to taste 2: Slightly crispy , The texture does not have a crispy taste and is poor 1: Crispy, has no crispy taste, the texture is heavy and extremely poor [0022]
[Table 2]

[0023]
[Table 3]

[0024]
From Table 3, test No. which does not contain durum flour among durum flour, rice flour and lecithin. As compared with test No. 1, test no. Nos. 2 to 6 are excellent in workability and texture, and in particular, the content of durum flour is 5.0% by weight (Test No. 2), 8.9% by weight (Test No. 3) and 22 0.0% by weight (Test No. 4) was confirmed to be excellent.
[0025]
Test example 2
The workability and texture when the blending ratio of rice flour was changed were evaluated. A pizza stand premix and a pizza stand were prepared and evaluated in the same manner as in Test Example 1 except that the mixing ratio of the raw materials was changed as shown in Table 4 in Test Example 1. The results are shown in Table 5.
[0026]
[Table 4]

[0027]
[Table 5]

[0028]
From Table 5, test No. which does not contain rice flour among rice flour, durum wheat flour and lecithin. Compared with test No. 7, test no. 8 to 12 are excellent in workability and texture, and in particular, the rice flour content is 0.5% by weight (Test No. 8), 1.0% by weight (Test No. 9), 1.4. It was confirmed that the weight% (Test No. 10) and 2.0% by weight (Test No. 11) were excellent.
[0029]
Test example 3
The workability and texture when the blending ratio of lecithin was changed were evaluated. A pizza stand premix and a pizza stand were prepared and evaluated in the same manner as in Test Example 1 except that the blending ratio of the raw materials was changed as shown in Table 6 in Test Example 1. The results are shown in Table 7.
[0030]
[Table 6]

[0031]
[Table 7]

[0032]
From Table 7, test no. Containing no lecithin among rice flour, durum wheat flour and lecithin. Compared with test No. 13, test no. 14 to 18 are excellent in workability and texture, and in particular, the lecithin content is 0.098% by weight (test No. 14, converted to lecithin, the same shall apply hereinafter) 0.14% by weight (test No. 15). ), 0.7 wt% (Test No. 16) and 1.4 wt% (Test No. 17) were confirmed to be excellent.
[0033]
【The invention's effect】
According to the present invention, it is possible to obtain a premix for a pizza stand that has no stickiness of the dough and is excellent in extensibility and workability. Further, by using such a premix for a pizza stand, a pizza stand that is crispy and crispy and excellent in texture can be obtained.

Claims (2)

A premix for a pizza table comprising 5 to 22% by weight of durum flour , 0.5 to 2.0 % by weight of rice flour and 0.1 to 1.4% by weight of lecithin. A pizza stand using the pizza stand premix according to claim 1 .