JPS6225926A - Production of pizza pie - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION TECHNICAL FIELD The present invention relates to pizza pies, particularly mass-produced pizza pies sold in a frozen state and baked in a microwave oven before consumption.

PRIOR ART It is known that fresh pizza pie dough, either initially or after freezing, cannot be baked properly in a microwave oven. Additionally, pizza pie dough combined with cheese and other desired ingredients cannot be properly baked in advance and then cooled for reheating before serving. This is because melting the cheese again destroys the structure of the cheese and impairs its flavor.

Because of the foregoing, in the mass production of pizza pies for sale in the frozen state, the assembly of pizza pies and fresh pizza pie dough is frozen and the purchaser is provided with the assembly in a conventional hot air mold. The usual practice is to instruct them to bake in the kitchen oven.

Also, when baking a traditional pizza pie, the center portion bakes more slowly than the outside portions. Therefore, if the baking time is selected to obtain optimum doneness of the outer portions, the central portions will be cold and not fully baked.

Conversely, when the baking time is selected to achieve optimal baking of the center portion, the outer portions will be overbaked and the pie crust will be tough and flavorless.

The problem of differential heating mentioned above is solved by U.S. Patent No. 3.610,
No. 135 and No. 3,892,888. Both patents disclose a solution to the problem by forming the pie in a ring shape, thereby eliminating the central part which requires baking time. Said No. 3.892,868
The patent also discloses tightening the annular pizza pie dough between the inner and outer edges by applying specially shaped or arranged forming rollers to each of the initially formed annular dough sections. Disclose to solidify. The uncompacted thin edges are therefore exposed in a conventional pizza pie hot air oven so that the pizza pie can be baked faster.

OBJECTS OF THE INVENTION The basic object of the invention is to provide a pizza pie that can be heated in a microwave or hot air oven without compromising quality and edibility.

Another important object of the invention is to provide a pizza pie that can be mass-produced for sale in the form of frozen packages that are cooked in a microwave or hot air oven before serving. be.

Still another object of the present invention is a method for making a pizza pie that can be sold in a frozen state and cooked immediately in a microwave or hot air oven before consumption, and that can be produced quickly, easily and inexpensively in one batch. Our goal is to provide the following.

Furthermore, the object of the present invention is to form a pizza pie dough portion having an annular shape and a uniform thickness. ! The purpose is to use the power and energy of the person.

(Structure of the Invention) The present invention involves forming a dough portion of a pizza pie into a ring shape of uniform thickness, baking the dough portion in a conventional hot air oven,
by cooling the baked dough portion, placing the filling on the baked dough portion, freezing the assembly, and subsequently reheating the assembly in a microwave oven prior to serving; To provide a mass-produced pizza pie sold in a frozen state and heated in a microwave oven before eating.

(Embodiments) The features of the present invention will become clearer from the following description of the illustrated embodiments.

In basic concept, the method of the present invention for the manufacture of pizza pies involves the formation of pizza pie dough sections of the desired shape and then shaping, in a conventional hot air oven of the type specifically used for baking pizza pies. including baking the dough portion.

An example of suitable baking conditions is approximately 246°C (47°C).
5°F) for approximately 7 minutes. The baked dough portion is then removed from the oven and allowed to cool, after which the desired filling portion is placed on top of the cooled and baked dough portion. The assembly may be stored in a freezer for a short period of time, or frozen by storage beyond a certain period of time. In either case, when a pizza pie is desired to be eaten, it is heated in the oven so that the cheese filling melts and the remaining fillings are heated to an appropriate temperature. This can be done in a conventional kitchen-type hot air oven at 163°C (325"F) for about 17 minutes, or until suitably hot. Optionally, the heating is carried out in a conventional kitchen-type hot air oven. This can be done in a microwave oven set for 2 minutes at high temperature.

In a preferred embodiment of the present invention, as described above, the pizza pie dough portion 10 is formed into an annular shape to avoid incomplete baking of the center of the pie. Forming the finished assembly with the pizza pie dough portion and filling portion 12 into an annular shape also avoids the cold center commonly experienced in traditional pizza pies where the center remains. do. In fact, due to the annular configuration, the pre-baking of the pizza pie dough portion is uniform throughout the dough, and the subsequent heating of the complete assembly of dough and filling portions prior to eating is also consistent. It is substantially uniform throughout the assembly. Moreover, these heatings can be performed in a minimal amount of time.

As shown in FIGS. 1, 2, and 4, the substantially uniform thickness annular configuration contributes to the baking time and uniformity of the pizza pie dough portion.

Uniform thickness provides the advantage of allowing pizza pie dough portions to be produced in large sized, economical and high speed batches using conventional dough forming equipment. Referring to FIGS. 3 and 4, conventional pizza pie dough is extruded through conventional dough rolling equipment to form an elongated strip 14 of dough of substantially uniform thickness. The strip of fabric is then cut by any suitable means to form the outer edge of the desired shaped fabric section;
The center portion 16 of the fabric is also preferably cut out to form a central opening 18 of the desired size and shape. The central and outer pieces of dough are returned for processing by the rolling device.

5 and 6 illustrate a preferred form of tooling in which a circular pizza pie dough portion is formed from a strip of dough 14 in a single punching operation. The tool comprises an outer hollow cylinder 20, circular in the example shown, but having a cutting edge 20' of the desired cross-sectional shape and a sharp bottom. Section 22 defining the outer edge of the pizza pie dough portion
It is this cutting edge 20' that produces the. The central portion 16 is removed from the fabric portion into a second hollow cylinder 24 shaped to the desired cross-section and substantially smaller than the outer hollow cylinder 20, which is circular in the illustrated example.
A sharp-bottomed edge 24' is provided which creates a section 26 that defines the outer edge of. This second hollow cylinder 24 is arranged within the outer cylinder 20 and is supported via a plurality of radially extending webs 28 . These webs are fixed with their inner ends to the outer part of the inner cylinder 24 and with their outer ends to the inner part of the outer cylinder 20. Cutting edge of inner and outer cylinder 24゛.

20” are placed in a common plane so that both edges can be pierced in one downward direction of the tool.
The pizza pie dough strips 14 are simultaneously cut in the thickness direction.

Preferably, the tool is provided with a handle for conveniently manipulating it.9 In the example shown, the handle is attached to the outer cylinder 20 adjacent to the top of the outer cylinder 20 and above the inner cylinder 24. It is formed by an elongated hollow rod 30 extending from one side to the other with a diameter of .

This handle rod is fixed to the inner surface of the outer cylinder by welding.

The mode of operation of the tool or cutter is illustrated in FIGS. 3 and 4. FIG. 3 shows an elongated dough strip formed by a conventional dough rolling apparatus, in which the cutter passes through the thickness of the dough strip at longitudinally spaced intervals as the strip of dough progresses through a workstation. The fabric strip 14 is shown being pressed downwards. FIG. 4 shows the section 22 formed by the sharp edge 20' of the outer cylinder and defining the outer edge of the annular shape of the fabric portion.

FIG. 4 also shows the cut 26 formed by the sharp edge 24' of the inner cylinder and defining the edge of the central opening 18 of the fabric portion for removal of the central portion 16 of the fabric.

The preferred method for making pizza pies according to the invention can be carried out economically for the production of pizza pies suitable for sale in the frozen state and for heating in a microwave type oven before consumption. To this end, the pizza pie dough portion 10 is formed from a continuously formed strip 14 of dough by removing the punched or annular portions described above. These shaped dough sections can be stored in a conventional hot air pizza oven at approximately 246 cm.
Bake at 475'F for about 7 minutes.

The uniform thickness of the ring of dough allows the gold nuggets in the dough section to be baked substantially uniformly.

The baked dough portion is removed from the oven and cooled, and then the toppings such as cheese, pepperoni, bacon, pine mushrooms, olives, onions, and peppers are added to the cooled and baked dough portion -h. It can be summarized. These assemblies are then packed into suitable containers and frozen for shipment to supermarkets or other food stores, where they are stored in a frozen state until they are purchased.

When serving a purchased frozen packaged pizza pie, the frozen pizza pie is removed from the packaging and heated to a desired temperature in an oven. This heating can be done using a conventional hot air oven of the type normally found in residential kitchens, but the heating can be done in a microwave oven for a very short time, e.g. about 2 minutes. It is an advantageous feature of the present invention that it is possible to

This is provided by pre-baking the circular dough section prior to placing the filling. As mentioned above, raw pizza pie dough cannot be baked in a microwave oven.

From the foregoing, it will be apparent that the present invention provides a practical method for the mass production of pizza pies that are sold in a frozen state and heated in a microwave oven prior to serving. This production is quick and easy, requiring only conventional equipment and simple tools, and produces high quality pizza pies.

Various changes may be made in the steps of the method described above and in the size, shape, type and arrangement of the cutter components. For example, the pizza pie dough portion can have any desired outer edge shape, such as square, rectangular, triangular, hexagonal, etc., or circular as shown.

The central aperture may also have any desired outer edge shape, preferably being of the same shape as the outer edge shape of the fabric portion.

In any case, for optimal baking of the product, it is desirable that the dimensions of the outer periphery of the dough portion be about 3.5 times the dimensions of the outer periphery of the central hole. For example, approximately 18.5cm
(approximately 6.5 inches), approximately 28.7 cm (approximately 10.5 inches), approximately 31.8 cm (approximately 12.5 inches) and approximately 3Ei, 8 cm (approximately 14.5 inches) in diameter. Approximately 5.1cm (
approx. 2 inches), approx. 7.8 cm (approx. 3 inches), approx. 8
．． 9cm (approximately 3.5 inches) and approximately 10.2cm
(approximately 4 inches) center holes are preferably provided in each case. Approximately 35.8cm (14 inches)
x Approximately 17.8cm (Twift) rectangular fabric part, approximately 35cm. Elcm (14 inches) x approx. 17.8cm
having a circumference of approximately 30.5 cm (approximately 12 inches), preferably approximately 10.2 cm (4 inches) x approximately 5.1 c+
It is desirable to have a 2 inch center hole.

Similarly, square, triangular, hexagonal fabric sections are preferably provided with a correspondingly shaped central opening such that the outer circumference of said fabric section is about 3.5 times the circumference of said central opening. Of course, the shape of the central opening need not necessarily match the shape of the fabric portion, but it is desirable to maintain a circumferential dimension ratio of approximately 3.5 to 1.

[Brief explanation of the drawing]

FIG. 1 is a cross-sectional view along the diameter of an annular pizza pie dough section made according to the present invention, and FIG. 2 is a cross-sectional view of a baked pizza pie dough section and filling section made according to the invention. FIG. 3 is a fragmentary plan view showing the annular pizza pie dough section obtained from the elongated strip of pizza pie dough; FIG. FIG. 5 is a partial cross-sectional view taken along line 4--4 of FIG. FIG. 6 is a plan view of a pizza pie cutting tool for forming pizza pie dough of FIG. 5! FIG. 6 is a longitudinal cross-sectional view taken along line 116-6 and enlarged to more clearly show the structural arrangement of the cutting tool of FIG. 5; 10: pizza pie dough part, 12: filling part, 16: center part, 18: center opening.

Claims (4)

[Claims] (1) Forming a pizza pie dough portion of substantially uniform thickness; holes of sufficient size in the dough portion such that the dough portion is subsequently baked substantially uniformly throughout by hot air; baking the dough portion in a hot air oven prior to placing the filling on the dough portion; cooling the baked dough portion; and cooling the dough portion to form a complete pizza pie. A method of making a pizza pie comprising placing desired fillings on top of the baked and baked dough portion, and then heating said complete pizza pie in a hot air or microwave oven. (2) The method according to claim 1, wherein the pizza pie dough portion is formed into an annular shape having a substantially uniform thickness. (3) The method of claim (1), wherein the subsequent heating is performed in a microwave oven. 4. The method of claim 1, wherein the assembly for sale is frozen prior to said subsequent heating.