JPS643446B2 - - Google Patents
Info
- Publication number
- JPS643446B2 JPS643446B2 JP56101291A JP10129181A JPS643446B2 JP S643446 B2 JPS643446 B2 JP S643446B2 JP 56101291 A JP56101291 A JP 56101291A JP 10129181 A JP10129181 A JP 10129181A JP S643446 B2 JPS643446 B2 JP S643446B2
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- crust
- ingredients
- sauce
- yeast
- 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.)
- Expired
Links
- 235000013351 cheese Nutrition 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000013550 pizza Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 2
- 206010039509 Scab Diseases 0.000 description 8
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000000155 melt Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
普通ピザの作り方は小麦粉、水、イースト菌な
どを良くまぜねり上げた発酵クラストの上にピザ
ソースを塗り、チーズの細かくきざんだもの、そ
の他具をのせて焼いて食べるのが普通である。
又、市販されているものは焼く前のものを凍結
しているか、チルドにしたものかでクラストから
具が離脱しない様に１個１個フイルムで包装して
いる。
更に、製造方法が小麦粉＋水＋イースト菌で初
めに発酵させクラストをうすく伸した上にソース
を塗りチーズと具をのせるのが普通の方法であ
る。
小麦粉と水、イースト菌で充分練り合わせた
後、板状に薄く伸して適当な大きさのクラストを
作り、その上にソースと具をのせ、チーズをかぶ
せてから醗酵工程で醗酵と同時に前記チーズを溶
かすことを特徴とするピザの製造方法である。
発酵時間は温度40℃の場合 40分
〃 50℃の場合 30分
〃 60℃の場合 15分
と、いずれの場合でも十分ふつくらとしたものが
出来る。
この発明はソースと具をのせ、チーズをかぶせ
たクラストを醗酵工程の一工程で醗酵と同時に前
記チーズを溶かすようにして、製造工程の簡易化
と迅速化を図ると共に具のクラストに対する粘結
作用をもたらすようにしたものである。それによ
り、クラストは発酵と同時に一番上のチーズが溶
解して具を包み込んだ様になり、前述の様に具が
バラバラこぼれることなく、１個、１個の包装が
不要で又、凍結した場合はバラ詰が可能となり包
装経費の節減が出来る。
次に、本発明を図式的に説明すれば次の通りで
ある。
Normally, pizza is made by spreading pizza sauce on a fermented crust made by mixing flour, water, yeast, etc., then adding finely chopped cheese and other toppings, and then baking. In addition, commercially available crusts are either frozen or chilled before baking, and are wrapped one by one in film to prevent the ingredients from separating from the crust. Furthermore, the usual manufacturing method is to first ferment flour, water, and yeast, then roll out the crust thinly, spread sauce on top, and top with cheese and toppings. After thoroughly kneading flour, water, and yeast, it is rolled out into a thin plate shape to make a crust of an appropriate size, and then the sauce and ingredients are placed on top of it, covered with cheese, and then the cheese is fermented during the fermentation process. This is a method of manufacturing pizza characterized by melting it. The fermentation time is 40 minutes at 40°C, 30 minutes at 50°C, and 15 minutes at 60°C. In either case, you can make a sufficiently fluffy dough. This invention aims to simplify and speed up the manufacturing process by melting the cheese at the same time as the fermentation in one step of the fermentation process, in which the crust is topped with sauce and ingredients and covered with cheese, and the ingredients have a caking effect on the crust. It was designed to bring about As a result, as the crust ferments, the cheese on the top melts and wraps the ingredients, and as mentioned above, the ingredients do not fall apart, there is no need to wrap each item individually, and it is easy to freeze. In this case, packaging can be done in bulk, reducing packaging costs. Next, the present invention will be schematically explained as follows.
【表】
↓ ↓
◎ 発 酵 包 装
(同時にチーズを溶
す)
[Table] ↓ ↓
◎ Fermentation packaging
(Melt the cheese at the same time.)
vinegar)
Claims (1)
後、板状に薄く伸して適当な大きさのクラストを
作り、その上にソースと具をのせ、チーズをかぶ
せてから醗酵工程で醗酵と同時に前記チーズを溶
かすことを特徴とするピザの製造方法。1. After thoroughly kneading flour, water, and yeast, spread it thinly into a plate shape to make a crust of an appropriate size, then put the sauce and ingredients on top of it, cover it with cheese, and then ferment the crust at the same time as the cheese in the fermentation process. A pizza manufacturing method characterized by melting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56101291A JPS585134A (en) | 1981-07-01 | 1981-07-01 | Production of pizza |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56101291A JPS585134A (en) | 1981-07-01 | 1981-07-01 | Production of pizza |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS585134A JPS585134A (en) | 1983-01-12 |
| JPS643446B2 true JPS643446B2 (en) | 1989-01-20 |
Family
ID=14296736
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56101291A Granted JPS585134A (en) | 1981-07-01 | 1981-07-01 | Production of pizza |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS585134A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6135285Y2 (en) * | 1980-05-23 | 1986-10-14 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4898062A (en) * | 1972-03-28 | 1973-12-13 |
-
1981
- 1981-07-01 JP JP56101291A patent/JPS585134A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS585134A (en) | 1983-01-12 |
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