JPH10257847A - Premix for pizza crust and pizza crust using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a premix for pizza crust with which extensionality and workability can be improved and the pizza of crispy and crunchy feels to eat can be provided without stickiness in the case of preparing dough by including drum wheat, rice powder and lecithin. SOLUTION: This premix contains preferably 5 to 22(wt.)% of durum wheat preferably 0.5 to 2.0% of rice powder and preferably 0.1 to 1.4% of lecithin. The protein content and hardness of durum wheat to be used are not especially limited. Besides, concerning the rice powder to be used, hull is removed from harvested rice into polished rice and this is crushed into powder by grinder or the like. As the rice of raw materials, it is preferable that nonglutinous rice is used. Further, there is no special limitation for the raw material of lecithin to be used and materials such as soybeans or the yellow of eggs can be used or the lecithin is processed into powder to be used as well.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a crispy, crispy pizza table and a premix for the pizza table.

[0002]

2. Description of the Related Art With the westernization of eating habits and the spread of ovens, pizza pie has been widely eaten in recent years. By the way, the flour used in the conventional dough for a pizza table is a strong flour, a medium flour, and a flour. Further, durum flour was blended in a predetermined ratio in accordance with the texture of the intended pizza table (Japanese Patent Laid-Open No. 3-91435).

[0003]

However, when the flour having the above-mentioned conventional composition is used, workability in preparing dough for a pizza table is poor. That is, in many cases, the dough is sticky, has poor extensibility, and is difficult to mold. It is necessary to make the dough thinner, especially when obtaining a crispy texture like an Italian pizza, but it is very difficult to stretch the dough thinly with the conventional formula in many cases. It is.

[0004] Furthermore, when using the wheat flour of the conventional formulation,
It looks like bread dough, is heavy, and tends to have a crispy texture.

[0005] Therefore, the present invention, when making dough,
To provide a premix for a pizza table for obtaining a pizza having no stickiness, excellent extensibility and workability, and having a crispy, crisp texture, and a pizza table using the pizza table premix. With the goal.

[0006]

Means for Solving the Problems The present inventors have made intensive studies in view of the above-mentioned situation, and as a result, it has been found that a part of the flour, the medium flour, or the flour is replaced with durum flour, and rice flour and lecithin are further added. , When making dough, no stickiness
It has been found that a pizza table premix for obtaining a pizza having a good extensibility and workability, and having a crispy, crispy texture can be obtained. The present inventors have found that a pizza table with a delicious texture can be obtained, and have completed the present invention.

That is, the present invention is a premix for a pizza table containing durum flour, rice flour and lecithin; and a pizza table containing the premix for the pizza table.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Durum flour is a high-hardness flour generally having a protein content as high as 14% or more on average. In the present invention, the protein content and hardness are not particularly limited. May be less than 14%, or may have low hardness.

The rice flour used in the present invention is obtained by removing rice husks from the harvested rice, removing brown rice or further a bran layer into white rice, and pulverizing the white rice with a grinder or the like to obtain powder. The rice used as a raw material may be sticky rice or sticky rice, but sticky rice is preferred.

[0010] The raw material of lecithin is not particularly limited, soybean,
Any material such as egg yolk may be used. Lecithin may be processed into powder and used.

[0011] The premix for a pizza table according to the present invention can be used in addition to the above-mentioned durum flour, rice flour and lecithin, flour such as strong flour, medium flour and soft flour, starches such as corn starch and tapioca starch, fats and oils, sugar and the like. Sugar, salt,
It is obtained by selecting and mixing arbitrary raw materials selected from skim milk powder, yeast extract, alginic acid, fragrance and the like. By using such a premix for a pizza table, it is possible to prepare a thin, crispy, crispy, Italian-style pizza table with excellent extensibility and good workability without sticky dough.

The content of durum flour in such a pizza table premix is preferably 5 to 22% by weight, particularly preferably 6 to 15% by weight. If the amount is less than 5% by weight, the dough tends to be sticky and the workability tends to deteriorate, and the texture tends to be heavy. If the amount exceeds 22% by weight, the dough tends to be hard and loose, the texture is fragile and the mouthfeel tends to deteriorate. The content of rice flour is preferably 0.5 to 2.0% by weight, particularly preferably 0.7 to 1.6% by weight. 0.5% by weight
If it is less than 0.5, the dough becomes sticky and the workability tends to deteriorate, and the texture tends to be heavy. When the content exceeds 2.0% by weight, the dough is easily hardened, and the texture is like a rice cracker. Further, the content of lecithin is preferably 0.1 to 1.4% by weight, particularly preferably 0.14 to 0.7% by weight. If the content is less than 0.1% by weight, the dough is easily sticky, the extensibility is easily deteriorated, and the texture is apt to be heavy. If it exceeds 1.4% by weight,
The texture tends to be brittle. When the contents of the durum flour, rice flour, and lecithin in the pizza table premix are in the above ranges, the effect of the pizza table premix described above is further improved.

The pizza table 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 near room temperature (for example, about 20 to 30 ° C.) using a mixer or the like.

The pizza table of the present invention can be prepared by a conventional method by adding yeast (raw yeast or dry yeast) and, if necessary, other ingredients to the premix for pizza table. That is, for example, a premix for pizza table, yeast, water, and the like are mixed, predetermined mixing is performed, and then fermentation is performed. Then, it is divided into a predetermined weight, molded by a moulder, and baked to obtain a pizza table.

Further, a sauce can be applied to the pizza table as required, and ingredients such as ham and tomato can be placed thereon to form a pizza pie.

[0016]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Example 1 Each raw material having the compounding amount shown in Table 1 was charged into a mixer,
The mixture was stirred at 25 ° C. for 5 minutes at rpm to prepare a premix for a pizza table.

[0018]

[Table 1]

Example 2 1000 g of the premix for pizza table obtained in Example 1
8.6 g of dry yeast and 600 g of water are added to the mixture, and the mixture is added at 25 ° C. at 98 rpm for 5 minutes, and then at 295 rpm.
and kneaded 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 formed into a 3.5 mm thick circular sheet by hand molding. This was baked at 250 ° C. for 5 minutes to make a pizza table.

The dough obtained in this example has very little tackiness, is excellent in extensibility, and has very good workability. The pizza table obtained in this example has an extremely crispy texture. And had a savory taste and was extremely good.

Test Example 1 Workability when changing the mixing ratio of durum flour,
The texture was evaluated. A pizza table premix was prepared in the same manner as in Example 1 except that the mixing ratio of the raw materials was changed as shown in Table 2. Next, a pizza table was prepared in the same manner as in Example 2 using the obtained premix for each pizza table. Ten panelists evaluated the workability and the texture of the pizza table when preparing a pizza table premix based on the following evaluation criteria. Table 3 shows the results. ◎ Evaluation criteria; Workability; 5: Workability is extremely good, with very little stickiness of the dough, and excellent in workability. 4: Good workability, with little stickiness of the dough, and excellent in stretchability. Slightly lacking in extensibility, slightly inferior in workability 2: The dough is sticky, the dough is hard and lacks extensibility,
Poor workability 1: Extremely sticky dough, lacking extensibility due to hard dough, extremely poor workability Texture: 5: Extremely crispy texture, crisp taste and extremely good 4: Crispy texture, crisp taste Good 3: Crispy, slightly lacking in crispy texture, slightly poor in texture 2: Lack of crispy, lacking in crispy texture, poor 1: Crispy, lacking crispy, heavy, extremely textured Bad

[0022]

[Table 2]

[0023]

[Table 3]

From Table 3, it can be seen that among test durum flour, rice flour and lecithin, test no. As compared with Test No. 1, Test No. 2-6
Is excellent in workability and texture, and especially, the content of durum flour is 5.0% by weight (Test No. 1).
2), 8.9% by weight (Test No. 3) and 22.0% by weight (Test No. 4) were confirmed to be excellent.

Test Example 2 Workability and texture were evaluated when the mixing ratio of rice flour was changed. Table 4 shows the mixing ratio of the raw materials in Test Example 1.
A premix for a pizza table and a pizza table were prepared and evaluated in the same manner as in Test Example 1 except for changing as shown in Table 1. Table 5 shows the results.

[0026]

[Table 4]

[0027]

[Table 5]

From Table 5, it can be seen that among the rice flour, durum wheat flour and lecithin, test no. As compared to Test No. 7, Test No. Nos. 8 to 12 are excellent in both workability and texture. Among them, the rice flour content is particularly 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 the 2.0 weight% (test No. 11) were excellent.

Test Example 3 The workability and the texture when the mixing ratio of lecithin was changed were evaluated. In Test Example 1, a pizza table premix and a pizza table 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 6. Table 7 shows the results.

[0030]

[Table 6]

[0031]

[Table 7]

From Table 7, it can be seen that Test No. containing no lecithin among rice flour, durum flour and lecithin. Test No. 13 containing all three types compared to No. 13. 14-18
Is excellent in both workability and texture. Among them, particularly, the lecithin content is 0.098% by weight (Test No. 14, lecithin conversion, the same applies hereinafter) 0.14% by weight (Test No. 1)
5), 0.7% by weight (Test No. 16) and 1.4% by weight (Test No. 17) were confirmed to be excellent.

[0033]

According to the present invention, it is possible to obtain a premix for a pizza table which has no stickiness of dough and is excellent in extensibility and workability. By using such a premix for pizza tables, a pizza table with crispy, crisp taste and excellent texture can be obtained.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Atsushi Okada 5-3-1 Tsurugaoka, Oimachi, Iruma-gun, Saitama Pref. Nisshin Flour Milling Co., Ltd. Food Research Laboratories

Claims (3)

[Claims] 1. A premix for a pizza table, comprising durum flour, rice flour and lecithin. 2. The content of durum flour in the premix for pizza tables is 5 to 22% by weight, the content of rice flour is 0.5 to 2.0% by weight, and the content of lecithin is 0.1%.
The premix for a pizza table according to claim 1, wherein the content is 1 to 1.4% by weight. 3. A pizza table using the pizza table premix according to claim 1.