Modifier for pizza dough

Abstract

To provide modifier for pizza dough preventing degradation of crispness caused by reheating cook and making a baked pizza dough without hardness in a cooled state after the reheating cook.SOLUTION: Modifier for pizza dough including lutein is provided. The pizza dough including gluten and the modifier for pizza dough is provided in which a content of the lutein is 0.2 to 20 pts.mass based on gluten 1000000 pts.mass. The baked pizza dough preventing degradation of crispness caused by reheating cook without hardness in a cooled state after the reheating cook is obtained through modification of gluten by blending the modifier for pizza dough in grain flour including gluten.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a pizza dough modifier that suppresses the loss of crispness caused by reheating and obtains baked pizza dough that does not become hard even when cooled after reheating. [Background technology]

[0002] In general, pizza is made by adding water to ingredients including flour, salt, yeast, and, if necessary, fats and oils, to prepare a dough, fermenting the dough, degassing the dough, and rolling the dough into a sheet, which is then baked after pizza sauce and toppings have been placed on top. There are two types of pizza: American-type pizza, which is characterized by a baked pizza dough that is soft and bread-like in texture, and Italian-type pizza, which is baked with a thin, crispy texture. In particular, the texture immediately after baking is important for Italian-type pizzas, and most pizza restaurants serve Italian-type pizzas. The deliciousness of Italian-type pizzas depends not only on the flavor and texture of the pizza sauce and toppings that are topped on the pizza dough, but also on the texture of the baked pizza dough itself, and a crispy texture is considered to be preferable. Since it is time-consuming to make such a crispy pizza from the ingredients in an ordinary household, baked pizza dough topped with pizza sauce and ingredients is mass-produced and sold in the market so that people can easily eat pizza by just cooking it in a microwave oven, oven, etc. These baked pizza doughs that have been refrigerated and / or frozen are reheated and cooked in a microwave oven, toaster, oven, or other heating device and served as meals, but after reheating and cooking, they tend to lose their crispness (have a chewy texture) and become hard when cooled, and this phenomenon is particularly noticeable in frozen baked pizza doughs that are crispy. Methods disclosed for improving the crispness of baked pizza dough after reheating include a sheet-like food containing a lamellar structure of organic acid monoglyceride (Patent Document 1) and a method of using a specific baking net when baking pizza dough (Patent Document 2). On the other hand, a method for preventing baked pizza dough from becoming hard even when cooled after reheating has been disclosed in which a gliadin-rich component extracted from wheat gluten is used (Patent Document 3). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2013-146208 A [Patent Document 2] JP 2004-267146 A [Patent Document 3] Japanese Patent Application Publication No. 10-66500 Summary of the Invention [Problem to be solved by the invention]

[0004] However, in Patent Document 1, a baked pizza dough is obtained that has improved crispness and reduced stiffness after reheating, but it cools down and becomes hard after reheating. In Patent Document 2, the edges of the baked pizza dough have a crispy texture, but the hardening over time after cooling is not improved. In Patent Document 3, an American-type baked pizza dough does not harden even when cooled after reheating, but the desired crispness after reheating is not improved. Therefore, the object of the present invention is to provide a pizza dough modifier that suppresses the loss of crispness that occurs when reheating after refrigeration and / or freezing, and that produces baked pizza dough that does not harden even when cooled after reheating. [Means for solving the problem]

[0005] The inventors have discovered that the carotenoid lutein modifies gluten in pizza dough containing gluten, thereby suppressing the loss of crispness that occurs when reheating and producing a baked pizza dough that is not hard even when cooled.

[0006] That is, the present invention relates to the following [1] to [3]. [1] A pizza dough modifier containing lutein. [2] A method for preparing a pizza dough comprising the steps of: A pizza dough, characterized in that the content of the lutein is 0.2 to 20 parts by mass per 1,000,000 parts by mass of the gluten. [3] A baked pizza dough obtained by baking a pizza dough containing the pizza dough modifier described in [1] or the pizza dough described in [2]. Effect of the Invention

[0007] According to the present invention, it is possible to provide a pizza dough modifier that contains lutein, which, when added to pizza dough containing gluten, modifies the gluten, suppresses the loss of crispness caused by reheating, and produces a baked pizza dough that does not harden even when cooled after reheating. In the present invention, the pizza dough means the state before baking, and the baked pizza dough means the state after baking. The crispness can be evaluated by the breaking load value for breaking the baked pizza dough, and good crispness means a small value, and hardness can be evaluated by the load value when the baked pizza dough is compressed, and not hard means a small value. Both the crispness and hardness can be felt as textures when eating the baked pizza dough. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The pizza dough modifier of the present invention is characterized by containing lutein, and by incorporating it into pizza dough containing gluten, it modifies the gluten, suppresses the loss of crispness caused by reheating, and produces a baked pizza dough that does not harden even when cooled after reheating. The pizza dough modifier and pizza dough of the present invention will be described in detail below.

[0009] [Pizza dough modifier] The pizza dough modifier of the present invention is characterized by containing lutein and is used as an ingredient for pizza dough. Lutein is a type of carotenoid pigment, and is known to be a beneficial component for protecting the eyes against light by absorbing high-energy light entering the eye and removing active oxygen generated by light through localization in the macula of the retina in the living body. The pizza dough modifier of the present invention contains at least one of free lutein and esterified lutein. When lutein is contained in pizza dough containing gluten, it is mixed with the gluten to modify the gluten, improving the extensibility and elasticity of the pizza dough, and a baked pizza dough with good crispness can be obtained even when reheated and cooked. In addition, the moisture retention effect of gluten is increased by modifying the gluten, resulting in a baked pizza dough that does not become hard even when cooled.

[0010] Lutein can be derived from either plants such as kale, parsley, spinach, Japanese mustard spinach, broccoli, lettuce, or pumpkin skin, or from animals such as chicken eggs. From the standpoint of lutein content and flavor, however, plant-derived lutein is preferably used.

[0011] The pizza dough modifier of the present invention can be one that has been processed by extracting, pasting, drying, powdering, etc., food materials containing lutein in a manner that does not cause the loss of lutein. Since lutein is oil-soluble, it can be preferably used in the form of a water-free dry powder or dissolved in oil or fat. When using a dry powder containing lutein in the pizza dough modifier of the present invention, the moisture content is preferably 10% by mass or less. In order to facilitate the action of the lutein in the dry powder on the gluten formed in the pizza dough, the dry powder is preferably the same as the grain flour particle size, and therefore the particle size of the dry powder is preferably 90% by mass or more for 65 mesh (opening: 251 μm) pass and 10% by mass or less for 635 mesh (opening: 20 μm) pass. The dry powder containing lutein can be used as it is or mixed with wheat starch or the like and diluted to a predetermined concentration to form the pizza dough modifier of the present invention. When lutein is used as a pizza dough modifier in the present invention in a dissolved state in fat or oil, it can be effective in any of shortening, W / O, and O / W. For example, a lutein-containing fat or oil can be prepared by mixing a dry powder of an animal or vegetable containing lutein with an oil such as rapeseed oil, gently heating the mixture, and then filtering or not filtering the dry powder of the animal or vegetable, so that the lutein is dissolved in the edible fat or oil.

[0012] The lutein content in the pizza dough modifier of the present invention is preferably 2 ppm by mass to 200 ppm by mass. The lower limit is more preferably 5 ppm by mass or more, and particularly preferably 10 ppm by mass or more. The upper limit is more preferably 150 ppm by mass or less, and particularly preferably 100 ppm by mass or less. If the lutein content falls within this range, an appropriate mixing ratio with the gluten in the pizza dough can be achieved, and the effects of the present invention can be more effectively achieved.

[0013] When the pizza dough modifier of the present invention is added to the pizza dough, it is preferable to mix 0.2 to 20.0 parts by mass of lutein per 1,000,000 parts by mass of gluten in the pizza dough. More preferably, it is 0.5 to 15.0 parts by mass, and most preferably, it is 1.5 to 10.0 parts by mass. Within this range, the gluten modifying effect of lutein can be fully exerted, and a baked pizza dough that has a good crispness after reheating and does not become hard even when cooled can be obtained.

[0014] As a raw material for lutein, for example, "Lutein-P80A" (Oryza Oil & Fat Chemical Co., Ltd.) and the like are commercially available. Also, a raw material containing lutein may be used in a paste or liquid form, or a commercially available paste or liquid product may be used. For example, dried kale powder (product name "Domestic Kale Powder", manufactured by Kodama Foods Co., Ltd.), dried parsley powder (product name "Parsley Powder", manufactured by Kodama Foods Co., Ltd.) (product name "CS Parsley Y42", manufactured by S&B Foods Co., Ltd.), and dried komatsuna powder (product name "Komatsuna Fine Powder", manufactured by Mikasa Sangyo Co., Ltd.) are commercially available as vegetable powders containing lutein.

[0015] In the present invention, the lutein content was measured in accordance with the Japanese Agricultural Standards (JAS) 0008:2019.

[0016] [Pizza dough] The pizza dough of the present invention contains gluten, flour, yeast, water, and the pizza dough modifier of the present invention, and is rolled into a sheet. The gluten in the pizza dough of the present invention may be formed from the components contained in the flour by mixing the flour with a liquid containing moisture such as water or eggs, or may be directly mixed with gluten. As the flour raw material, for example, a mixture of one or more of wheat flour, buckwheat flour, rye flour, barley flour, rice flour, corn flour, oat flour, wheat starch, corn starch, glutinous corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, kudzu starch, etc. can be used. From the viewpoint that the pizza dough modifier of the present invention can obtain a baked pizza dough that has a good crispness after reheating and does not become hard even when cooled, it is necessary for the pizza dough to contain gluten-forming flour such as wheat flour in the dough, but it is also possible to mix and use a flour such as rice flour that does not form gluten.

[0017] The gluten content in the pizza dough of the present invention is preferably 0.5 to 15 mass%, more preferably 1 to 13 mass%, and most preferably 1.5 to 10 mass%, when the grain flour in the pizza dough is taken as 100 mass%. In the present invention, the gluten content was measured as dry gluten in accordance with ISO 21415-2 (2015) and ISO 21415-4 (2006).

[0018] The pizza dough modifier of the present invention may be added to pizza dough in any manner, but for example, it can be obtained by mixing gluten and / or gluten-forming flour, water, and pizza dough modifier, and kneading thoroughly with a mixer, etc. The order in which gluten and / or gluten-forming flour, water, and pizza dough modifier are mixed does not matter.

[0019] The content of the pizza dough modifier in the pizza dough of the present invention is preferably 0.05 to 5 parts by mass relative to 100 parts by mass of flour. The lower limit is more preferably 0.1 parts by mass or more. The upper limit is more preferably 3 parts by mass or less, and most preferably 2 parts by mass or less. By making it 0.1 parts by mass or more, the uniform mixing of the pizza dough modifier with the flour is excellent, and by making it 5 parts by mass or less, the extensibility and elasticity of gluten can be appropriately improved. From the viewpoint of fully exerting the effect of the pizza dough modifier, the preferred blending amount of the pizza dough modifier in the gluten-containing pizza dough is as described above.

[0020] The pizza dough of the present invention refers to a flour dough containing 100 parts by mass of flour, 0.1 to 2 parts by mass of yeast, 0 to 3 parts by mass of fats and oils, and water, formed into a sheet shape. The gluten of the pizza dough containing the pizza dough modifier has improved extensibility and elasticity, and if the yeast is 0.1 to 2 parts by mass, the air bubble membrane generated by fermentation becomes appropriately thin, making it easier to achieve the effect of good crispness even when cooked. The gluten of the pizza dough containing the pizza dough modifier has improved water retention, and if the fats and oils are 0 to 3 parts by mass, the formation of gluten is appropriately improved, making it easier to achieve the effect of not becoming hard even when cooled.

[0021] The pizza dough of the present invention can be manufactured by adding yeast and oil and fat raw materials to wheat flour, adding water, kneading, and rolling to a certain thickness to form a sheet. After kneading, a fermentation process using yeast may be performed, or a process of resting the dough in a low-temperature environment, called a retard process, may be performed without the fermentation process. In order to roll out to a certain thickness, the kneaded dough may be divided into pieces of a certain weight and then stretched using a spreader or the like, or the dough may be spread first without being divided and then cut into appropriate sizes using a cutter or the like. The pizza dough after rolling is often disk-shaped, with a thickness of about 1 mm to 5 mm, preferably 2 mm to 3 mm. The pizza dough thus produced is baked as it is. Alternatively, ingredients such as sauce, cheese, meat, and vegetables may be placed on the pizza dough and then baked. The baked pizza dough obtained by baking the pizza dough is stored under frozen or refrigerated conditions and is reheated and cooked before eating.

[0022] The pizza dough of the present invention can contain other ingredients such as yeast food, emulsifiers, fats and oils, water, processed starch, dairy products, salt, sugars, seasonings (monosodium glutamate and nucleic acids), preservatives, vitamins, fortifiers such as calcium, proteins, amino acids, chemical leavening agents, and ingredients commonly used for pizza dough, as long as the effects of the present invention are not impaired. EXAMPLES

[0023] The present invention will now be described with reference to examples. [Manufacturing of pizza dough modifiers] (Examples 1-1 to 1-5, Comparative Example 1-1) The pizza dough modifier of Example 1-1 was produced by the following method with the blending composition shown in Table 1. That is, using lutein-containing powder (product name: Lutein-P80A, Oryza Oil & Fat Chemical Co., Ltd., lutein content 80g / 100g), 100g of lutein-containing powder and 9900g of wheat flour were mixed and stirred to obtain a 100-fold diluted product of lutein-containing powder (lutein content 8000 mass ppm). Furthermore, 32g of the 100-fold diluted product of lutein-containing powder and 9968g of wheat flour were mixed and stirred to obtain a pizza dough modifier (lutein content 26 mass ppm). Similarly, pizza dough modifiers were produced according to the blending compositions shown in Table 1 for Examples 1-2 to 1-5 and Comparative Example 1-1.

[0024] (Examples 2-1 to 2-7, Comparative Example 2-1) Commercially available parsley and lettuce were purchased, powdered, and used as a pizza dough modifier. 100 g each of parsley and lettuce were prepared and dried in a vacuum freeze dryer (AdVantagePLUS) until the moisture content was 1% or less. After that, they were crushed in a high-speed cutter mixer and sieved through a mesh 65 (opening: 251 μm) to obtain dried powder of parsley and lettuce. The lutein content and particle size of each were as follows: parsley dried powder (900 ppm by mass, 100% by mass passed through mesh 65 (opening: 251 μm), 2% by mass passed through mesh 635 (opening: 20 μm), The lettuce dried powder (180 ppm by mass, 100% by mass passed through mesh 65 (opening: 251 μm), and 5% by mass passed through mesh 635 (opening: 20 μm). Similarly, when the lutein content and particle size of commercially available kale dried powder (product name "Domestic Kale Powder", manufactured by Kodama Foods Co., Ltd.) were measured, the lutein content and particle size were found to be 2,800 ppm by mass, 95% by mass passed through mesh 65 (opening: 251 μm), and 8% by mass passed through mesh 635 (opening: 20 μm). Using these dry powders, Example 2-1 was produced according to the blending composition shown in Table 2. That is, 3 g of parsley dry powder and 97 g of wheat starch were uniformly dispersed to obtain a pizza dough modifier (lutein content: 27 ppm by mass). Similarly, for Examples 2-2 to 2-7 and Comparative Example 2-1, pizza dough modifiers were produced by the above method based on the blending compositions shown in Table 2. Sieving was performed according to the sieving method of the "Japanese Pharmacopoeia, 16th Edition."

[0025] For the pizza dough modifiers of Examples 1-1 to 1-5, 2-1 to 2-7, and Comparative Examples 1-1 and 2-1, pizza dough was produced by the following method, and then baked pizza dough was produced using the pizza dough. The baked pizza dough was stored under frozen or refrigerated conditions and then reheated, and the crispness 5 minutes after reheating and the hardness 20 minutes after reheating were evaluated.

[0026] [Pizza dough production] Pizza dough was produced according to the composition shown in Table 3. Specifically, 1 kg of wheat flour (manufactured by Nisshin Flour Milling Co., Ltd., product name: AUTION), 15 g of yeast (manufactured by Oriental Yeast Co., Ltd., product name: Oriental Yeast), 10 g of salt, 20 g of rapeseed oil, 600 g of water, and 10 g of pizza dough modifier were placed in a mixer bowl manufactured by Kanto Mixing Machinery Co., Ltd., and mixed with a dough hook at low speed for 2 minutes and at medium-low speed for 7 minutes. The mixture obtained by mixing was divided into 55 g portions and allowed to stand overnight at 7°C, and then rolled into a disk shape with a reverse sheeter to a thickness of 2 mm to obtain pizza dough. The gluten content in the pizza dough was 10.2 g per 100 g of flour.

[0027] [Production of baked pizza dough] The pizza dough was baked in an oven at 230°C for 5 minutes according to the process shown in Table 3 to produce baked pizza dough.

[0028] [Freezing or refrigerating the baked pizza dough and reheating the process] The baked pizza dough for freezing was placed in a polyethylene bag, sealed, flash frozen (Koma Japan flash freezer, conditions: -30°C, 30 minutes), and stored frozen (conditions: -20°C). Similarly, the baked pizza dough for refrigerated storage was placed in a polyethylene bag, sealed, and stored refrigerated (conditions: 7°C). They were reheated (using a BALMUDA steam toaster, conditions: 1300W, 4 minutes) after three days of refrigerated storage, and similarly reheated (using a BALMUDA steam toaster, conditions: 1300W, 7 minutes) after seven days of frozen storage, and then used to evaluate crispness and hardness.

[0029] (Method for evaluating crispness) The baked pizza dough was reheated and cooked after 7 days of frozen storage and left at room temperature for 5 minutes, or the baked pizza dough was reheated and cooked after 3 days of refrigerated storage and left at room temperature for 5 minutes, and divided into 4 equal parts to obtain samples. The breaking measurement was performed using a rheometer manufactured by Yamaden Co., Ltd., and the maximum breaking load value [N] required to press the edge of the sample from above with a blade at a speed of 5 mm / sec was measured and used as an index of crispness. Examples 1-1 to 1-5 were evaluated as relative values ​​when the maximum breaking load value [N] of the baked pizza dough of Comparative Example 1-1 was set to 100, and Examples 2-1 to 2-7 were evaluated as relative values ​​when the maximum breaking load value [N] of the baked pizza dough of Comparative Example 2-1 was set to 100. The maximum breaking load of the baked pizza dough after 7 days of freezing was 16.1 (Comparative Example 1-1) and 16.9 (Comparative Example 2-1), and the maximum breaking load of the baked pizza dough after 3 days of refrigerated storage was 15.2 (Comparative Example 1-1) and 15.5 (Comparative Example 2-1). The relative maximum breaking load values ​​were scored according to the following evaluation criteria and used as an evaluation of crispness. <Maximum breaking load value and evaluation criteria> If it is 108 or more, enter "1" If it is less than 108 or more than 102, it is "2" If the number is 96 or more but less than 102, enter "3" If it is 90 or more but less than 96, it is "4". If it is less than 90, it is set to "5". Only the evaluation criteria of "5" and "4" were accepted. The smaller the maximum breaking load, the better the crispness. Compared with the baked pizza doughs of Comparative Example 1-1 and Comparative Example 2-1, "5" means that the crispness is clearly better when eaten, "4" means that the crispness is good when eaten, "3" means that the crispness is equal when eaten, "2" means that the crispness is slightly poor when eaten, and "1" means that the crispness is poor when eaten.

[0030] (Hardness evaluation method) The baked pizza dough was reheated and cooked after 7 days of frozen storage and left at room temperature for 20 minutes, or the baked pizza dough was reheated and cooked after 3 days of refrigerated storage and left at room temperature for 20 minutes, and divided into 4 equal parts to obtain samples. The load value was measured using a rheometer manufactured by Yamaden Co., Ltd., and the maximum load value [N] was measured when the edge of the sample was compressed and relaxed from the top with a cylindrical plunger at a speed of 5 mm / sec under the condition of a strain rate of 20%, and was used as an index of hardness. Examples 1-1 to 1-5 were evaluated as relative values ​​when the maximum load value [N] of the baked pizza dough of Comparative Example 1-1 was set to 100, and Examples 2-1 to 2-7 were evaluated as relative values ​​when the maximum load value [N] of the baked pizza dough of Comparative Example 2-1 was set to 100. The maximum load value of the baked pizza dough after 7 days of frozen storage was 6.4 (Comparative Example 1-1) and 6.2 (Comparative Example 2-1), and the maximum load value of the baked pizza dough after 3 days of refrigerated storage was 5.3 (Comparative Example 1-1) and 5.2 (Comparative Example 2-1). The relative value of the maximum load value was scored according to the following evaluation criteria and used as an evaluation of hardness. <Maximum load value and evaluation criteria> If it is 108 or more, enter "1" If it is less than 108 or more than 102, it is "2" If the number is 96 or more but less than 102, enter "3" If it is 90 or more but less than 96, it is "4". If it is less than 90, it is set to "5". Only "5" and "4" were considered to be acceptable in the evaluation criteria. The smaller the maximum load value, the less hard the dough is. Compared to the baked pizza doughs of Comparative Example 1-1 and Comparative Example 2-1, "5" means that the dough is not clearly hard when eaten, "4" means that the dough is not hard when eaten, "3" means that the dough is the same hardness when eaten, "2" means that the dough is slightly hard when eaten, and "1" means that the dough is clearly hard when eaten.

[0031] [Table 1]

[0032] [Table 2]

[0033] [Table 3]

[0034] (Evaluation Results) In Examples 1-1 to 1-5 and Examples 2-1 to 2-7 in Tables 1 and 2, the crispness and hardness of the baked pizza dough after frozen storage and refrigerated storage were acceptable, indicating that the decrease in crispness that occurs when reheating is suppressed and baked pizza dough that does not become hard even when cooled after reheating is obtained. Furthermore, in Comparative Examples 1-1 and 2-1 in Tables 1 and 2, the effect of lutein was not obtained, the decrease in crispness caused by reheating could not be suppressed, and the baked pizza dough was obtained which cooled and hardened after reheating.

Claims

1. A pizza dough modifier containing lutein.

2. A method for preparing a pizza dough comprising the steps of: The pizza dough is characterized in that the lutein content is 0.2 to 20 parts by mass per 1,000,000 parts by mass of the gluten.

3. A baked pizza dough obtained by baking a pizza dough containing the pizza dough modifier according to claim 1 or the pizza dough according to claim 2.

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