Pizza turned edge with composite layer structure, pizza and preparation method of pizza

Abstract

The invention discloses a pizza curled edge with a composite layer structure and a preparation method thereof, the curled edge comprises a crisp skin layer, a wrapper layer and a sandwich layer, the sandwich layer is completely wrapped by the wrapper layer, and the crisp skin layer covers the upper surface of the wrapper layer. The problem that pizza curled edges are dry and hard due to moisture migration is solved through the three-layer gradient structure of the crisp skin layer, the wrapper layer and the sandwich layer, the outermost crisp skin layer serves as a moisture barrier and reduces the evaporation rate of internal moisture, meanwhile, the innermost sandwich layer locks water through the emulsification effect, and the problem that traditional curled edge centers are dry and hard is solved through double moisture control; by optimizing the baking temperature and time, the manufacturing process is efficient, meanwhile, the curled edge is in the state of being crisp outside and tender inside, and the problems that the curled edge is dry and hard and the baking efficiency is poor are solved.

Description

Technical Field

[0001] The present invention relates to the field of food processing, and more particularly to a pizza curling edge with a composite layer structure, a pizza and a preparation method thereof. Background Art

[0002] Traditional pizza edges are usually made from a single dough. After baking, the gluten is excessively cross-linked, resulting in a dry and hard texture and a lack of flavor. Consumers have a low acceptance of pizza edges. At the same time, pizza baking efficiency is low, making it difficult to cope with high-demand, high-speed consumption scenarios. Summary of the Invention

[0003] In order to solve at least one of the above technical problems, the present invention provides a pizza edge and a pizza with a composite layer structure. To this end, the present invention also provides a method for preparing the above-mentioned pizza with a composite layer structure.

[0004] A first aspect of the present invention provides a pizza curling edge with a composite layer structure, the curling edge comprising a puff pastry layer, a dough layer, and a sandwich layer, wherein the sandwich layer is completely wrapped by the dough layer, and the puff pastry layer covers the upper surface of the dough layer.

[0005] In some embodiments, the puff pastry layer is cocoa paste or chocolate paste, the sandwich layer is cheese paste, and the dough layer is fermented dough. The fermented dough includes water, flour, and yeast. The fermented dough is made by conventional production methods, which have been disclosed in the prior art and will not be described in detail here.

[0006] In some embodiments, the puff pastry layer has a thickness of 2-6 mm, the dough layer has a thickness of 1-5 mm, and the filling layer has a diameter of 4-12 mm.

[0007] In some embodiments, the thickness of the bead is 8-38 mm or 8-48 mm.

[0008] In some embodiments, an air cavity is further provided between the dough layer and the sandwich layer. The air cavity is the gap between the sandwich layer and the dough layer, and the thickness of the air cavity is 0-10 mm.

[0009] The present invention also discloses a pizza, which comprises the pizza curling edge with the composite layer structure.

[0010] In some embodiments, the pizza size is 9 inches, the amount of cocoa sauce is 40-80 g, the amount of cheese sauce is 50-90 g, and the amount of yeast dough is 200-270 g.

[0011] In some embodiments, the pizza size is 12 inches, the amount of cocoa sauce used is 60-100g, and the amount of cheese sauce used is 80-100g.

[0012] 120g, the amount of fermented dough is 280-350g or 350-450g.

[0013] A second aspect of the present invention provides a method for preparing the composite layer structure pizza edge, comprising the following steps:

[0014] S1: Roll out the fermented dough into a dough sheet with a thickness of 1-5 mm to form a dough sheet, and inject cheese sauce into the dough sheet 2-2.5 cm or 2-3 cm inside the edge of the dough sheet;

[0015] S2: Folding the edges of the round dough sheet filled with cheese sauce inward and sealing the edges by pressure to form a curled base in which the cheese sauce is completely wrapped by the round dough sheet. The round dough sheet in the curled base is the dough sheet layer, and the cheese sauce wrapped by the dough sheet layer is the sandwich layer.

[0016] S3: evenly apply cocoa paste or chocolate paste on the upper surface of the dough layer of the curling base;

[0017] S4: Bake at 230-270°C for 3-10 minutes to obtain the product.

[0018] In some embodiments, step S1 specifically comprises stretching the fermented dough into a round dough with a thickness of 1-5 mm to form a dough layer, and then stretching the edge of the dough evenly. The size of the dough after stretching should exceed the size required to make an inch pizza by 2-2.5 cm or 2-3 cm, and injecting cheese sauce along the 2-2.5 cm or 2-3 cm edge of the dough.

[0019] In some embodiments, the following step is added between step S2 and step S3: placing ingredients on the round dough except for the curling base.

[0020] The curling edge in the present invention refers to a structured edge formed by folding, wrapping or filling the edge of the dough through a specific process.

[0021] The fermented dough in the present invention refers to a processed substrate formed by forming a porous network structure by causing gas to expand inside the dough through the action of microorganisms or chemical leavening agents. This is disclosed in the prior art and will not be described in detail here.

[0022] The puff pastry layer and the filling layer of the present invention may also be replaced with other sauces.

[0023] Compared with the prior art, the beneficial effects of the present invention are embodied in:

[0024] The present invention solves the problem of dry and hard pizza edges caused by moisture migration by adopting a three-layer gradient structure of a crispy crust layer, a dough layer and a sandwich layer.

[0025] Furthermore, cocoa paste or chocolate paste is used as the pastry layer, and the sugar therein is caramelized at high temperature (230-270℃) to produce the Maillard reaction and quickly dehydrated to form a porous crispy network. The cocoa butter penetrates into the surface of the dough. When heated, the oil and water are separated to form a crispy layer, which enhances the crispness of the dough. The chocolate crispy shell formed by the outermost cocoa paste acts as a "moisture barrier" to reduce the evaporation rate of internal moisture. At the same time, the innermost cheese sauce locks in moisture through emulsification. The double moisture control solves the problem of dry and hard center of the traditional cake edge. At the same time, the cheese sauce forms a semi-fluid gel state after heating, and the moisture is locked in the sandwich layer. The "insulating effect" of the outer chocolate crispy shell reduces the internal moisture loss, forming a flow center state. The dough layer expands during baking to form a loose and porous structure, forming a mechanical gradient with the outer crispy shell, which is crisp on the outside and tough on the inside, avoiding overall dryness and hardness.

[0026] Furthermore, with the temperature range of 230-270℃ and the time control of 3-10min, the outermost layer is crispy while the innermost layer is fluid, and the middle layer is tough and not dry and hard. This improves baking efficiency while effectively solving the problems of dry and hard edges of the cake and monotonous taste and texture.

[0027] Furthermore, the present invention provides an air cavity between the dough layer and the sandwich layer, so that when the sandwich layer expands due to heat during baking, the cavity provides deformation space, thereby preventing the dough layer from rupturing and the sandwich layer from leaking. In addition, the thermal conductivity of air is low, and the cavity can slow down the speed of heat conduction to the sandwich layer during high-temperature baking, thereby preventing the cheese sauce from melting prematurely.

[0028] Furthermore, the theobromine (bitterness) in cocoa paste and the lactose (sweetness) in cheese form a taste counterbalance, reducing the sweet feeling; cheese releases sulfur-containing compounds at high temperatures, which combine with the pyrazines in cocoa to produce a "caramel cheese" complex aroma. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a schematic diagram of the partial structure of the pizza described in Example 1.

[0030] Figure 2 It is a schematic structural diagram of a pizza curling edge with a composite layer structure in one embodiment.

[0031] Figure 3 Schematic diagram of the pizza edge and pizza structure of control group 1 in Example 7.

[0032] Figure 4 Schematic diagram of the pizza edge and pizza structure of Experimental Group 1 in Example 7.

[0033] Figure 5 Schematic diagram of the pizza edge and pizza structure of Experimental Group 2 in Example 7.

[0034] Figure 6Schematic diagram of the pizza edge and pizza structure of Experimental Group 3 in Example 7.

[0035] Figure 7 Schematic diagram of the pizza edge and pizza structure of Control Group 2 in Example 7.

[0036] Reference numerals: 1-crispy crust layer, 2-dough layer, 3-sandwich layer. DETAILED DESCRIPTION

[0037] In order to make the technical means, creative features, objectives and effects of the invention easier to understand, the present invention is further described in conjunction with the accompanying drawings and specific implementation methods, but the present invention is not limited to the following implementation cases.

[0038] Example 1

[0039] A 9-inch pizza with a composite layer pizza curling edge, the curling edge includes 2mm thick cocoa paste as a puff pastry layer 1, 1mm thick fermented dough as a dough layer 2, and 4mm diameter cheese sauce as a sandwich layer 3. The sandwich layer 3 is completely wrapped by the dough layer 1, and the puff pastry layer 1 covers the upper surface of the dough layer 2. The overall thickness of the curling edge is 8mm, wherein the cocoa paste is 40g, the cheese sauce is 50g, and the fermented dough is 200g.

[0040] The pizza is prepared as follows:

[0041] S1: Roll out the fermented dough into a 1mm thick round dough sheet, and inject cheese sauce into the round dough sheet 2cm inside the edge of the round dough sheet;

[0042] S2: Folding the edges of the round dough sheet filled with cheese sauce inward and sealing the edges by pressure to form a curled base in which the cheese sauce is completely wrapped by the round dough sheet. The round dough sheet in the curled base is the dough sheet layer 2, and the cheese sauce wrapped by the dough sheet layer is the sandwich layer 3;

[0043] S3: evenly apply cocoa butter on the upper surface of the dough layer of the curling base;

[0044] S4: Bake in an oven at 230° C. for 5 minutes to obtain the product.

[0045] The above method is used for preparation. After baking, the outermost layer of cocoa paste is crisped to form a crispy layer 1 with a curled edge.

[0046] Example 2

[0047] A 12-inch pizza with a composite layer pizza curling edge, the curling edge includes a 4mm thick cocoa paste as a puff pastry layer, a 2mm thick fermented dough as a dough layer, and an 8mm thick cheese sauce as a sandwich layer. The sandwich layer is completely wrapped by the dough layer, and a 2mm air cavity is reserved. The puff pastry layer covers the upper surface of the dough layer. The overall thickness of the curling edge is 18mm. Among them, the cocoa paste is 80g, the cheese sauce is 100g, and the fermented dough is 280g.

[0048] The pizza is prepared as follows:

[0049] S1: Roll out the fermented dough into a 5mm thick round dough sheet and inject cheese sauce into the round dough sheet 2cm inside the edge of the round dough sheet;

[0050] S2: Folding the edges of the round dough sheet filled with cheese sauce inward and sealing the edges by pressure to form a curled base in which the cheese sauce is completely wrapped by the round dough sheet. The round dough sheet in the curled base is the dough sheet layer 2, and the cheese sauce wrapped by the dough sheet layer is the sandwich layer 3;

[0051] S3: evenly apply chocolate sauce on the upper surface of the dough layer of the curling base;

[0052] S4: Bake in an oven at 250° C. for 6 minutes to obtain the product.

[0053] The above method is used for preparation. After baking, the outermost layer of cocoa paste is crisped to form a curled puff pastry layer.

[0054] The above-mentioned air cavity is formed by the gap between the sandwich layer and the dough layer. Specifically, by controlling the injection amount (the total amount of cheese sauce injected) and the sealing pressure application position (applied to the contact surface between the edge of the dough layer and the inside of the dough layer), the gap between the sandwich layer and the dough layer is incompletely filled, thereby naturally forming a gap; when the edge of the dough is folded inward 180°, the sandwich layer is squeezed and shrinks toward the center, and the dough layer forms an arch structure due to its ductility, resulting in air retention space above the sandwich layer and between the dough layer.

[0055] Example 3

[0056] A 12-inch pizza with a composite layer pizza curling edge, the curling edge includes a 6mm thick cocoa paste as a puff pastry layer, a 5mm thick fermented dough as a dough layer, and a 12mm thick cheese sauce as a sandwich layer. The sandwich layer is completely wrapped by the dough layer, and a 10mm air cavity is reserved. The puff pastry layer covers the upper surface of the dough layer. The overall thickness of the curling edge is 38mm. Among them, the cocoa paste is 100g, the cheese sauce is 120g, and the fermented dough is 350g.

[0057] The pizza is prepared as follows:

[0058] S1: Roll out the fermented dough into a 3mm thick dough circle, then evenly stretch the edges of the dough circle. The stretched dough circle should be 2.5cm larger than the desired inch pizza. Pour cheese sauce into the dough circle 2.5cm inside the edge of the dough circle.

[0059] S2: Folding the edges of the round dough sheet filled with cheese sauce inward and sealing the edges by pressure to form a curled base in which the cheese sauce is completely wrapped by the round dough sheet. The round dough sheet in the curled base is the dough sheet layer 2, and the cheese sauce wrapped by the dough sheet layer is the sandwich layer 3;

[0060] S3: evenly apply cocoa butter on the upper surface of the dough layer of the curling base;

[0061] S4: Bake in an oven at 250° C. for 10 minutes to obtain the product.

[0062] The above method is used for preparation. After baking, the outermost layer of cocoa paste is crisped to form a curled puff pastry layer.

[0063] Example 4

[0064] A 12-inch pizza with a composite layer pizza curling edge, the curling edge includes a 6mm thick cocoa paste as a puff pastry layer, a 5mm thick fermented dough as a dough layer, and a 12mm thick cheese sauce as a sandwich layer. The sandwich layer is completely wrapped by the dough layer, and a 10mm air cavity is reserved. The puff pastry layer covers the upper surface of the dough layer. The overall thickness of the curling edge is 38mm. Among them, the cocoa paste is 100g, the cheese sauce is 120g, and the fermented dough is 380g.

[0065] The pizza is prepared as follows:

[0066] S1: Roll out the fermented dough into a 5mm thick dough circle, then evenly stretch the edges of the dough circle. The stretched dough circle should be 3cm larger than the desired inch pizza. Pour cheese sauce into the dough circle 3cm inside the edge of the dough circle.

[0067] S2: Folding the edges of the round dough sheet filled with cheese sauce inward and sealing the edges by pressure to form a curled base in which the cheese sauce is completely wrapped by the round dough sheet. The round dough sheet in the curled base is the dough sheet layer 2, and the cheese sauce wrapped by the dough sheet layer is the sandwich layer 3;

[0068] S3: evenly apply cocoa butter on the upper surface of the dough layer of the curling base;

[0069] S4: Bake in an oven at 270° C. for 10 minutes to obtain the product.

[0070] The above method is used for preparation. After baking, the outermost layer of cocoa paste is crisped to form a curled puff pastry layer.

[0071] Example 5

[0072] A 12-inch pizza with a composite layer pizza curling edge, the curling edge includes a 6mm thick cocoa paste as a puff pastry layer, a 5mm thick fermented dough as a dough layer, and a 12mm thick cheese sauce as a sandwich layer. The sandwich layer is completely wrapped by the dough layer, and a 10mm air cavity is reserved. The puff pastry layer covers the upper surface of the dough layer. The overall thickness of the curling edge is 38mm. Among them, the cocoa paste is 100g, the cheese sauce is 120g, and the fermented dough is 450g.

[0073] The pizza is prepared as follows:

[0074] S1: Roll out the fermented dough into a 5mm thick dough circle, then evenly stretch the edges of the dough circle. The stretched dough circle should be 3cm larger than the desired inch pizza. Pour cheese sauce into the dough circle 3cm inside the edge of the dough circle.

[0075] S2: Folding the edges of the round dough sheet filled with cheese sauce inward and sealing the edges by pressure to form a curled base in which the cheese sauce is completely wrapped by the round dough sheet. The round dough sheet in the curled base is the dough sheet layer 2, and the cheese sauce wrapped by the dough sheet layer is the sandwich layer 3;

[0076] S3: evenly apply cocoa butter on the upper surface of the dough layer of the curling base;

[0077] S4: Bake in an oven at 270° C. for 10 minutes to obtain the product.

[0078] The above method is used for preparation. After baking, the outermost layer of cocoa paste is crisped to form a curled puff pastry layer.

[0079] Example 6 Consumer sensory evaluation experiment

[0080] 1. Purpose of the experiment

[0081] The taste advantages and technical effects of the composite layer structure pizza edge of the present invention compared with the traditional hand-patted pizza edge were verified, including improved taste acceptance, layer richness and crispness.

[0082] 2. Experimental Design

[0083] Sample grouping:

[0084] Experimental group: curling of the present invention (puff pastry layer thickness 2 mm, sandwich layer diameter 4 mm, dough layer 4 mm);

[0085] Control group: traditional hand-patted pizza edge (commercially available product, without composite layer, dough layer thickness 4 mm).

[0086] Subjects: 40 healthy adults (half male and half female, aged 25-40 years), independently evaluated the pizza sides (excluding interference from fillings and crust).

[0087] Evaluation Methodology:

[0088] Double-blind test (product number hidden);

[0089] A 9-point hedonic scale (1 = very bad, 9 = very good) was used to quantify the score.

[0090] 3. Experimental Results

[0091] (1) Sensory evaluation data are shown in Table 1

[0092] Table 1

[0093] Evaluation Dimensions Experimental group (with composite layer) Control group (no composite layer) Significance (p-value) Taste acceptance (mean) 8.7±0.3 5.1±1.2 <0.001 Taste richness (average) 8.9±0.2 3.2±0.8 <0.001

[0094] (2) Preference selection results

[0095] 80% of the subjects (32 / 40) clearly chose the curled edge of the experimental group, and the main reasons were "the contrast between the crispy outer layer and the liquid inner layer" (75%) and "the synergy of chocolate and cheese flavors" (25%); 20% of those who chose the control group did not deny the advantages of the experimental group, and the reason for their choice was "being accustomed to the traditional taste."

[0096] 4. Experimental Conclusion

[0097] The curling of the present invention achieves the following technical effects through a three-layer composite structure (crispy layer - dough layer - sandwich layer) and a unique baking process:

[0098] (1) Sensory enhancement:

[0099] The crispiness of the curled edge is improved and there is no dryness or hardness; the score of the richness of taste layers is improved by 178%.

[0100] (2) Flavor synergy:

[0101] 100% of the subjects approved the bittersweet balance between chocolate and cheese (score ≥8 points), proving the innovative nature of the recipe.

[0102] Example 7

[0103] To address the issue of a dry, hard pizza edge, this technical solution provides a baking time and temperature schedule. To verify that the baking temperature and time of this technical solution improve baking efficiency while crisping the edge, thereby improving the dry, hard edge and monotonous texture, the following control experiment was conducted.

[0104] Experimental design

[0105] Sample grouping:

[0106] The pizzas in this experiment were prepared with a puff pastry layer thickness of 2 mm, a filling layer diameter of 4 mm, and a dough layer of 4 mm. The time and temperature varied according to the groups.

[0107] Control group 1: baking temperature: 200℃, baking time: 2 minutes;

[0108] Control group 2: baking temperature: 280°C, baking time: 11 minutes;

[0109] Experimental group 1: baking temperature: 230°C, baking time: 3 minutes;

[0110] Experimental group 2: baking temperature: 255°C, baking time: 7 minutes;

[0111] Experimental group 3: baking temperature: 270°C, baking time: 10 minutes.

[0112] Experimental methods:

[0113] The moisture content of pizza curling was measured using the first method of GB5009.3, i.e. the direct drying method. Combined with the appearance of the finished product, it was verified that this technical solution can improve the problem of dry and hard curling and monotonous taste caused by insufficient moisture.

[0114] Experimental results:

[0115] Table 2 shows the crisping effect of pizza edges in different groups.

[0116] Table 2

[0117]

[0118] Experimental conclusion:

[0119] By controlling the baking temperature to 230°C to 270°C and the baking time to 3 to 10 minutes, the problems of dryness and single taste of pizza curling can be effectively improved. Among them, the best effect is achieved when the baking temperature is 255°C with 7 minutes: the moisture content of the curling edge is 42.19%, forming a brown and crispy structure with a natural arc, which not only avoids the soft collapse defect caused by short-term low temperature (200°C / 2 minutes) in the control group 1, but also avoids the burnt black carbonization caused by long-term high temperature (280°C / 11 minutes) in the control group 2. When the temperature is lower than 230°C and the time is shorter than 3 minutes, the curling edge is not crispy enough; when the temperature is higher than 270°C and the time exceeds 10 minutes, the moisture loss is significant, and the curling edge becomes brittle, hardened, or even charred. This technical solution optimizes the synergistic effect of temperature and time, while improving the baking efficiency, achieving a balance between the moisture content and crispy texture of the curling edge.

[0120] It can be seen that the curling and crisping effects of experimental groups 1, 2, and 3 are significantly better than those of control groups 1 and 2. That is, the technical solution provided by the present invention can improve the problem of dry and hard pizza edges by providing a puff pastry layer, a dough layer, and a sandwich layer to form a composite layer instead of a simple dough layer. The provided temperature and time scheme can significantly improve the problems of dry and hard pizza edges and monotonous taste while improving baking efficiency.

[0121] The preferred embodiments of the present invention have been described in detail above. It should be understood that numerous modifications and variations based on the concepts of the present invention are possible without inventive effort by those skilled in the art. Therefore, any technical solution that can be derived by one skilled in the art through logical analysis, reasoning, or limited experimentation based on the concepts of the present invention and the prior art should be within the scope of protection defined by the claims.

Claims

1. A pizza curling with a composite layer structure, characterized in that: The curling edge comprises a crispy crust layer (1), a dough layer (2), and a sandwich layer (3); the sandwich layer (3) is completely wrapped by the dough layer (2); and the crispy crust layer (1) covers the upper surface of the dough layer (2).

2. The pizza curling edge with a composite layer structure according to claim 1, characterized in that: The curling edge comprises a crispy crust layer (1) made of cocoa paste or chocolate paste, a dough layer (2) made of fermented dough, and a sandwich layer (3) made of cheese sauce; the fermented dough comprises water, flour, and yeast.

3. The pizza curling edge with a composite layer structure according to claim 1, characterized in that: The thickness of the crispy crust layer (1) is 2-6 mm, the thickness of the dough layer (2) is 1-5 mm, and the diameter of the sandwich layer (3) is 4-12 mm.

4. The pizza curling edge with a composite layer structure according to claim 1, characterized in that: The thickness of the curled edge is 8-38 mm or 8-48 mm.

5. The pizza curling edge with a composite layer structure according to claim 1, characterized in that: An air cavity is also provided between the dough layer (2) and the sandwich layer (3). The air cavity is the gap between the sandwich layer (3) and the dough layer (2). The thickness of the air cavity is 0-10 mm.

6. A pizza, characterized in that: The pizza comprises the pizza curling edge of the composite layer structure according to any one of claims 1 to 5.

7. The pizza according to claim 6, characterized in that When the pizza size is 9 inches, the amount of cocoa sauce or chocolate sauce is 40-80g, the amount of cheese sauce is 50-90g, and the amount of fermented dough is 200-270g; when the pizza size is 12 inches, the amount of cocoa sauce or chocolate sauce is 60-100g, the amount of cheese sauce is 80-120g, and the amount of fermented dough is 280-350g or 350-450g.

8. The method for preparing pizza according to any one of claims 6 to 7, characterized in that: The steps include: S1: Roll out the fermented dough into a round dough sheet with a thickness of 1-5 mm, and inject cheese sauce into the round dough sheet 2-2.5 cm or 2-3 cm inside the edge of the round dough sheet; S2: Folding the edges of the round dough sheet filled with cheese sauce inwards and sealing the edges by pressure to form a curled base in which the cheese sauce is completely wrapped by the round dough sheet; the round dough sheet in the curled base is the dough sheet layer (2), and the cheese sauce wrapped by the dough sheet layer (2) is the sandwich layer (3); S3: evenly coating the cocoa paste or chocolate paste on the upper surface of the dough layer (2) of the curling base; S4: Bake in an oven at 230-270° C. for 3-10 minutes to obtain the product.

9. The method for preparing pizza according to claim 8, characterized in that: Specifically, step S1 comprises rolling the fermented dough into a round dough sheet with a thickness of 1-5 mm, and then evenly stretching the edge of the round dough sheet. The size of the stretched dough sheet should exceed the size required for making an inch pizza by 2-2.5 cm or 2-3 cm, and injecting cheese sauce into the round dough sheet 2-2.5 cm or 2-3 cm within the edge of the round dough sheet.

10. The method for preparing pizza according to claim 8, characterized in that: The following step is also included between step S2 and step S4: placing pizza ingredients on the round dough except the curling base.

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