Method for producing frozen pizza dough

Abstract

The present invention relates to a method for producing dough for frozen pizza, the method including the steps of: maturing a first dough to produce a second dough; mixing the first dough and the second dough; resting the mixed dough; proofing the rested dough; and freezing the proofed dough; and to a dough for frozen pizza produced by the method and a frozen pizza including the same.

Description

[Technical Field]

[0001] The present application relates to a method for producing dough for frozen pizza and to a dough for frozen pizza produced by said method. [Background technology]

[0002] Pizza is a food made by placing meat, vegetables, cheese, etc. on bread made from wheat flour, and pizza ingredients can be roughly divided into three categories: dough, sauce, and toppings. Meanwhile, with the increasing trend of consumption of frozen foods, frozen pizzas are also being manufactured and sold, and most of the frozen pizzas on the market are par-baked pizzas, which are made by baking pizza dough in an oven, placing toppings on the pizza dough, and then freezing it.

[0003] Frozen pizza is consumed after being reheated in a microwave oven or a household oven. However, since the pizza dough is baked in an oven once, if consumers reheat the pizza dough while cooking after thawing, it hardens, resulting in a hard pizza dough with an unfavorable texture.

[0004] Therefore, there is a continuous demand for the development of a technology that can produce frozen pizza dough that is easy to eat and has the same texture as pizza eaten at pizza restaurants. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Korean Patent Publication No. 10-2019-0089275 Summary of the Invention [Problem to be solved by the invention]

[0006] The present application aims to provide a method for producing frozen pizza dough that has an excellent texture even when reheated by uniformly increasing the number and size of pores inside the dough to increase the dough's extensibility and decrease its strength.

[0007] The present application also aims to provide the frozen pizza dough and a frozen pizza containing the frozen pizza dough. [Means for solving the problem]

[0008] To solve the above problem, the present application provides a method for producing dough for frozen pizza, including the steps of: maturing a first dough to produce a second dough, and mixing the first dough and the second dough; resting the mixed dough; proofing the rested dough; and freezing the proofed dough.

[0009] The present application also provides a frozen pizza dough containing wheat flour, salts, and yeast, which has a hardness of 50g to 150g when cooked by irradiating a 700W microwave for 1 minute 30 seconds with the dough, having a thickness of 1.2 to 1.7cm, within 3 minutes after being removed from the freezer.

[0010] First, the terms used in this specification will be explained.

[0011] The term "dough" as used herein generally refers to a thick dough made by mixing flour or other powder with a small amount of water and / or other liquid, and is typically used to make bakery products such as pizza, bread, etc. The term "pizza dough" as used herein refers to the dough formed into the shape of a pizza.

[0012] The term "dough" as used in this application refers to dough that is thinly spread, cut into the shape of a bakery product, cooked and baked in an oven or the like, and then quickly frozen.

[0013] In this application, "thin dough" refers to dough having a thickness of 0.7 to 1.0 cm, and "medium dough" refers to dough having a thickness of 1.2 to 1.7 cm.

[0014] The term "crust" as used in this application means the hardened surface of bakery products such as bread and pastries after baking, and in the case of pizza, it means the bottom or the outer part of the pizza that is not coated with sauce or toppings, i.e., the entire bread part of the pizza.

[0015] The contents of this application will be described in more detail below.

[0016] The present application provides a method for producing a frozen pizza dough.

[0017] The method of the present application comprises the step of maturing a first dough to produce a second dough.

[0018] The first dough refers to the original dough, and the second dough refers to a low-temperature aged dough obtained by aging the first dough or a portion of the first dough at a low temperature for a certain period of time. The portion of the first dough may be 10 to 50% by weight of the first dough. For example, the second dough can be produced by thinly rolling the first dough to form it into a pizza shape, cutting it, and then aging the remaining dough at a low temperature.

[0019] The second dough may be a dough obtained by resting the first dough and then aging it at a low temperature. For example, the second dough may be a dough obtained by resting the first dough and then separating 10 to 50% by weight of the first dough and aging it at a low temperature.

[0020] The aging may be performed by aging the first dough at 0°C to 3°C for 16 to 23 hours, 17 to 23 hours, or 18 to 23 hours.

[0021] When the dough is aged at the temperature and / or time within the above range, the gluten network loosens and many uniformly shaped pores are formed. This increases the thickness of the crust during baking, and increases the heat transfer rate inside the formed gas pockets, preventing the pizza crust from becoming sticky.

[0022] The second dough may have the same composition as the first dough. The first dough and / or the second dough may include wheat flour, salts, and yeast. The first dough and / or the second dough may further include one or more selected from the group consisting of sugars, oils and fats, and water.

[0023] The wheat flour refers to flour made by crushing wheat and may be mixed with wheat flour. The wheat flour may be, for example, strong flour or medium-strength flour as a main component, and the wheat flour content may be 50 to 80 parts by weight based on 100 parts by weight of the whole frozen pizza dough.

[0024] The salts may be any common salts used in food products, such as salt, salt-containing seasonings, bittern (magnesium chloride), calcium sulfate, potassium sulfate, or mixtures thereof. The salts may be present in an amount of 0.1 to 2 parts by weight based on 100 parts by weight of wheat flour.

[0025] The yeast may be any yeast commonly used in the production of yeast-fermented foods, such as fresh yeast, instant dry yeast, or dry yeast, and may be present in an amount of 1 to 3 parts by weight based on 100 parts by weight of wheat flour.

[0026] The sugars may be any sugars used in the field of confectionery, and may be, for example, one or more selected from the group consisting of sugar, oligosaccharides, starch syrup, honey, fructose, lactose, dextrin, maltose, oligosaccharides, trehalose, stevioside, aspartame, sorbitol, xylitol, mannitol, and inositol. The sugar content can be appropriately adjusted according to preference, and may be 1 to 10 parts by weight, 3 to 10 parts by weight, or 5 to 10 parts by weight per 100 parts by weight of the frozen pizza dough.

[0027] The type of the oil or fat is not limited as long as it is used in the field of confectionery, and may be, for example, a liquid oil or fat selected from soybean oil, grape seed oil, sunflower oil, olive oil, corn oil, rapeseed oil, evening primrose oil, coconut oil, chili pepper seed oil, and palm oil, or a solid oil or fat selected from butter, margarine, and shortening. The content of the oil or fat may be 1 to 10 parts by weight, 3 to 8 parts by weight, 3 to 7 parts by weight, or 2 to 5 parts by weight per 100 parts by weight of the frozen pizza dough.

[0028] The method for producing a dough for frozen pizza of the present application includes the step of mixing the first dough and the second dough.

[0029] By mixing the second dough with the first dough, the resistance and extensibility of the dough can be increased, and a stable internal structure can be formed.

[0030] The first dough and the second dough may be mixed in a weight ratio of 9:1 to 3:2, 9:1 to 2:1, 9:1 to 3:1, 9:1 to 4:1, 9:1 to 6:1, 6:1 to 3:2, 4:1 to 3:2, 3:1 to 3:2, or 2:1 to 3:2. When the first dough and the second dough are mixed in a weight ratio within the above ranges, large-sized pores are uniformly formed, and the crust has low hardness, gumminess, and chewiness, resulting in a soft texture.

[0031] The method for producing frozen pizza dough of the present application includes a step of resting the dough obtained by mixing the first dough and the second dough.

[0032] The resting stage is a stage in which the dough is left at room temperature for a certain period of time to balance the gluten bonds and moisture in the dough. During this process, yeast acts on the stabilized gluten to produce carbon dioxide, causing the dough to rise.

[0033] The resting may be carried out at room temperature for 30 to 120 minutes, 30 to 90 minutes, 30 to 70 minutes, 30 to 60 minutes, 40 to 120 minutes, 40 to 90 minutes, 40 to 70 minutes, 40 to 60 minutes, 50 to 120 minutes, 50 to 90 minutes, 50 to 70 minutes, or 50 to 60 minutes. When the dough is rested for a time within this range, the softening and extensibility of the dough increases, and the hardness of the crust after baking the dough may decrease. The room temperature may be 1°C to 35°C, 5°C to 35°C, 10°C to 35°C, 15°C to 35°C, 20°C to 35°C, 25°C to 35°C, 5°C to 30°C, 10°C to 30°C, 15°C to 30°C, 20°C to 30°C, 25°C to 30°C, 5°C to 25°C, 10°C to 25°C, 15°C to 25°C, 20°C to 25°C, 5°C to 20°C, 10°C to 20°C, or 15°C to 20°C, and specifically may be 25±5°C.

[0034] The method for producing frozen pizza dough of the present application includes a step of proofing the rested dough.

[0035] The proofing stage, also called the fermentation stage, is a process in which temperature and humidity are controlled to maximize yeast activity. When the yeast is activated, carbon dioxide is produced, filling the pores created during the dough mixing process. When the pores become saturated, the carbon dioxide begins to escape, causing the dough to rise.

[0036] The proofing may be carried out for 20 to 50 minutes, 25 to 45 minutes, or 30 to 40 minutes at a temperature of 30±10° C., 30±5° C., or 30±2° C. When proofing is carried out for a time within the above range, the softness and extensibility of the dough may increase, and the hardness of the crust may decrease after the dough is baked.

[0037] When the dough is thin and has a thickness of 0.7 to 1.0 cm, the proofing can be performed at a humidity of 50% or less, specifically, at a humidity of 10% to 50%, 20% to 50%, 30% to 50%, 40% to 50%, 10% to 40%, 20% to 40%, or 30% to 40%.

[0038] When thin dough with a thickness of 0.7 to 1.0 cm is prepared by proofing at the humidity within the above range, it is possible to prepare dough with small and uniform pores, which can impart a thin yet chewy texture when cooked after freezing.

[0039] For a medium frozen dough having a thickness of 1.2 to 1.7 cm, the proofing can be carried out at a humidity of 50% to 80%, 55% to 75%, 60% to 75%, 65% to 75%, or 65% to 70%.

[0040] When medium dough with a thickness of 1.2 to 1.7 cm is proofed at a humidity within the above range, large pores are generated after baking, reducing the hardness of the dough. This allows the dough to have a normal thickness but a soft texture when cooked after freezing.

[0041] The method for producing frozen pizza dough of the present application includes freezing the proofed dough.

[0042] The freezing may be carried out at a temperature of 30° C. or less for a period of 20 minutes or more, for example, at a temperature of −20 to −40° C. for 10 to 30 minutes.

[0043] When frozen within the above temperature and / or time range, the ice crystals are small in size, so that the texture can be well maintained and the loss of nutrients during thawing can be suppressed.

[0044] The method for producing frozen pizza dough of the present application may optionally include a step of heat treating the dough before the freezing step.

[0045] The heat-treating step is a process of heating the proofed dough in an oven at a high temperature to heat-treat the surface of the dough, and the temperature of the dough is increased for a short period of time to cause the dough to rise rapidly.

[0046] The heat treatment is preferably carried out at a temperature of 300°C to 350°C for 2 to 3 minutes in terms of the texture of the crust.

[0047] Another aspect of the present application provides a frozen pizza dough.

[0048] The frozen pizza dough contains wheat flour, salts, and yeast, and may have a hardness of 50 g to 300 g when cooked by irradiating a 700 W microwave for 1 minute and 30 seconds within 3 minutes after taking the frozen pizza dough, which has a thickness of 1.2 to 1.7 cm, from the freezer.

[0049] The hardness indicates the hardness when biting and can be measured by cutting the edge portion of the pizza crust. The edge portion of the pizza crust means the portion within a predetermined distance inward from the periphery of the pizza dough, and the predetermined distance may be 3.0 cm, 2 cm, or 1 cm.

[0050] In a specific example, the hardness was measured by taking the medium frozen pizza dough having a thickness of 1.2 to 1.7 cm out of the freezer, irradiating it with 700 W microwaves for 1 minute and 30 seconds within 3 minutes of cooking, and then cutting the edge of the pizza crust within 5 minutes after cooking.

[0051] The microwave irradiation may be carried out using a microwave oven or the like.

[0052] The hardness of the frozen pizza dough irradiated with 700W microwaves for 1 minute and 30 seconds within 3 minutes after being removed from the freezer is within a range selected from the group consisting of a lower limit selected from 50g, 60g, 70g, 80g, 90g, 100g, 110g, and 120g, and an upper limit selected from 300g, 290g, 280g, 270g, 260g, 250g, 240g, 230g, 220g, 210g, 200g, 190g, 180g, 170g, 160g, and 150g, for example, 50g to 300g, 50g to 250g, 50g to 200g, 50g to 150g, or 50g to 100g. When the hardness of the frozen pizza dough is within the above range, the cross section of the crust of the refried frozen pizza is not sticky and has a soft texture, so that the texture can be equivalent to or better than that of pizzas freshly cooked at a pizza specialty store.In addition, the softer texture can be achieved when cooked compared to existing frozen pizzas.

[0053] In this application, "gumminess" refers to the force required to chew a semi-solid food to the point where it can be swallowed, and "chewiness" refers to the force required to chew a solid food to the point where it can be swallowed.

[0054] The gumminess of the dough irradiated with 700 W microwaves for 1 minute 30 seconds within 3 minutes after removal from the freezer is within a range selected from the group consisting of a lower limit selected from 40, 50, 60, 70, 80, 90, 100, 110, and 120, and an upper limit selected from 200, 190, 180, 170, 160, 150, 140, 130, 120, 110, 100, 90, 80, and 70, for example, 40 to 200, 40 to 150, 40 to 100, 40 to 70, or 50 to 100. When the gumminess of the frozen pizza dough is within the above range, it can achieve low stickiness (viscosity) and an excellent texture.

[0055] The chewiness of the frozen pizza dough irradiated with 700 W microwaves for 1 minute 30 seconds within 3 minutes after removal from the freezer is within a range selected from the group consisting of a lower limit selected from 30, 40, 50, 60, 70, 80, 90, 100, 110, and 120, and an upper limit selected from 150, 140, 130, 120, 110, 100, 90, 80, 70, and 60, for example, 30 to 150, 30 to 100, 30 to 80, 30 to 70, or 40 to 60. When the chewiness of the frozen pizza dough is within the above range, relatively little force is required when chewing, resulting in an excellent texture.

[0056] The frozen pizza dough may contain a first dough and a second dough obtained by ripening the first dough in a weight ratio of 9:1 to 3:2, a weight ratio of 9:1 to 2:1, a weight ratio of 9:1 to 3:1, a weight ratio of 9:1 to 4:1, a weight ratio of 9:1 to 6:1, a weight ratio of 6:1 to 3:2, a weight ratio of 4:1 to 3:2, a weight ratio of 3:1 to 3:2, or a weight ratio of 2:1 to 3:2. When the first dough and the second dough are contained in a weight ratio within the above ranges, large-sized pores are uniformly formed, and the crust has low hardness, gumminess, and chewiness, resulting in a soft texture.

[0057] The second dough may be obtained by aging the first dough at 0° C. to 3° C. for 16 to 23 hours, 17 to 23 hours, 18 to 23 hours, 16 to 22 hours, 17 to 22 hours, or 18 to 22 hours. When aging at temperatures and / or times within these ranges, the gluten network loosens and a large number of uniformly shaped pores are formed, which increases the thickness of the crust when the dough is baked and increases the heat transfer rate inside the formed gas pockets, preventing the pizza crust from becoming sticky.

[0058] The frozen pizza dough may be produced by the method for producing frozen pizza dough described above.

[0059] The same as above may be applied to the flour, salts, yeast, resting, proofing, freezing, and heat treatment.

[0060] Another aspect of the present application provides a frozen pizza including the above-described frozen pizza dough. The frozen pizza may further include toppings in addition to the frozen pizza dough.

[0061] The toppings may be used without limitation, and may be, for example, cheese, pepperoni, beef, bacon, ham, onion, bell pepper, olives, mushrooms, pineapple, etc. The frozen pizza includes a frozen pizza dough, and the frozen pizza dough may have a hardness of 50 g to 300 g, a gumminess of 40 to 200, and a chewiness of 30 to 150.

[0062] The same applies to the frozen pizza dough, flour, salts, yeast, hardness, gumminess, chewiness, and microwave.

[0063] The frozen pizza has a soft crust texture even when reheated in a microwave oven or a home oven after being removed from the freezer without the need for separate thawing, and has the advantage that consumers can quickly cook and eat pizza with a texture superior to that of delivery pizza or existing frozen pizza. [Effects of the Invention]

[0064] According to the method for producing frozen pizza dough of the present application, the extensibility of the dough is increased while the strength is decreased, and the number and size of the pores inside the dough are uniformly increased, thereby providing frozen pizza dough that has a soft texture even when reheated (recooked) without separate thawing after frozen storage.

[0065] The dough for frozen pizza and the frozen pizza of the present invention have lower hardness, gumminess and chewiness than existing dough for frozen pizza or frozen pizza, so the cross section of the crust is not sticky and does not require much force when chewing, resulting in a soft texture that is at least as good as that of pizza cooked immediately at a pizza specialty store.

[0066] The advantages of the present application are not limited to those mentioned above, and other advantages not mentioned will be apparent to those skilled in the art from the following description. [Brief explanation of the drawings]

[0067] [Figure 1] 10 is a photograph showing the volume and number of pores of pizza with and without a mixing process of the first and second doughs and a proofing process. [Figure 2] This is a diagram showing the strength (bar graph) and softening degree (line graph) of dough depending on whether or not it underwent a resting process and a proofing process and the duration of the process: R0P0 is dough that did not undergo any resting process or proofing conditions; R0P30 is dough that underwent 30 minutes of proofing without undergoing a resting process; R60P0 is dough that underwent 60 minutes of resting but no proofing; R60P30 is dough that underwent 60 minutes of resting and 30 minutes of proofing. [Figure 3] This graph shows the tensile resistance (bar graph), elongation (blue line graph), and internal energy (yellow line graph) of dough depending on whether or not it underwent a resting process and proofing process and the duration of the process: R0P0 is dough that did not undergo any resting process or proofing conditions; R0P30 is dough that underwent 30 minutes of proofing without undergoing a resting process; R60P0 is dough that underwent 60 minutes of resting but no proofing; R60P30 is dough that underwent 60 minutes of resting and 30 minutes of proofing. [Figure 4] FIG. 1 shows the chewiness, gumminess, and hardness of pizza crust after microwave cooking with and without a resting and proofing process. [Figure 5] Photographs showing the cross-sectional and pore characteristics of pizza crust after microwave cooking, depending on whether or not a proofing process was performed and the humidity conditions. [Figure 6] These are photographs confirming the cross-sectional characteristics and pore characteristics of pizza crust after microwave cooking depending on the mixing ratio of the first dough and the second dough. [Figure 7] FIG. 1 is a graph showing the chewiness, gumminess, and hardness of pizza crust after microwave cooking depending on the mixing ratio of the first dough and the second dough. [Figure 8] FIG. 1 is a graph comparing the chewiness, gumminess, and hardness of pizza crusts after microwave cooking between a frozen pizza produced by the production method of the present application and a commercially available frozen pizza. DETAILED DESCRIPTION OF THE INVENTION [Example]

[0068] The present application will be described in detail below with reference to examples and experimental examples. However, the following examples and experimental examples are merely for the purpose of specifically illustrating the present application, and the contents of the present application are not limited to the following examples and experimental examples.

[0069] [Manufacturing Example 1] Conventional frozen pizza dough and frozen pizza manufacturing method

[0070] The following procedures were used to prepare a basic conventional frozen pizza dough and frozen pizza.

[0071] First, wheat flour, processed grain products, sugar, refined salt, glucose, oil, yeast, and purified water were placed in a kneading machine and kneaded at 26°C for 2 minutes at low speed and 3 minutes at high speed (first dough). The dough was then rested for 15 minutes and divided into 250g portions. The divided dough was then sheeted into a pizza shape and cut into quarters. The cut dough was placed in a fermentation chamber at 25°C and proofed for 30 minutes. After proofing, the dough was topped with a first topping and baked in an oven, followed by a second topping. After the second topping was added, the dough was placed in a quick freezer at -35°C for 30 minutes to freeze, producing frozen pizza dough and frozen pizzas.

[0072] [Example 1] Confirmation of the effect of the mixing process of the first and second doughs on pizza crust

[0073] <1-1>. Confirmation of change in pizza crust thickness due to mixing of second dough In order to confirm the effect of mixing the second dough with the existing dough (first dough) on the thickness of the pizza crust and the formation of pores, frozen pizza dough was prepared in the same manner as in Preparation Example 1, except that the second dough was mixed with the first dough, which was the dough of Preparation Example 1, and then cooked in a microwave oven, and the volume and thickness of the crust were compared.

[0074] Specifically, the remaining first dough remaining after cutting in Preparation Example 1 was mixed with the second dough, which was aged in a low-temperature aging chamber at 0 to 3°C for 16 to 24 hours, to account for 25 to 30% by weight of the total dough.

[0075] As a result, as shown in Figure 1, it was confirmed that the volume and thickness of the pizza increased when the first dough was mixed with the second dough compared to when only the first dough was used.

[0076] <1-2>. Confirmation of the physical properties of pizza crust depending on the low-temperature maturation time of the second dough To confirm the effect of the low-temperature aging time of the second dough on the hardness of the pizza crust, frozen pizzas were prepared in the same manner as in Example 1-1, except that the low-temperature aging was carried out for 0, 1, 18, and 24 hours, and then TPA (Texture Profile Analysis) analysis was performed.

[0077] First, a frozen pizza was cut into quarters at a 10-inch scale. After storing it in the freezer, it was removed and placed in a microwave oven within three minutes. It was then cooked for 1 minute and 30 seconds at 700W. The temperature and height of the crust edge were measured. After leaving it at room temperature for two minutes, the temperature was measured again. Using a bread knife, the crust was cut into 10mm pieces horizontally and vertically, taking care not to press the crust. The Texture Analyzer (TA XT-plus) was set to TPA mode with the following settings: pre-test speed 1.00mm / s, test speed 0.8mm / s, post-test speed 0.8mm / s, strain 70%, distance 5mm, and time 3sec. A P-25mm probe was used. The physical properties of the prepared samples were measured using the Texture Analyzer.

[0078] As a result, as shown in Table 1, texture analysis of the second dough according to low-temperature ripening time confirmed a tendency for hardness values ​​to decrease with increasing ripening time. After 0, 1, 18, and 24 hours of ripening, the hardness values ​​were found to decrease significantly to 6322g, 762g, 215g, and 4g, respectively. However, since 24 hours of ripening reduces the density of the dough due to over-fermentation, making sheeting workability, which involves spreading the dough to a consistent thickness during mass production at the manufacturing plant, poor, it was confirmed that when the second dough was ripened at low temperature for approximately 16 to 23 hours and then mixed, both the hardness values ​​after cooking the frozen pizza and the process workability were excellent.

[0079] [Table 1]

[0080] <1-3>. Confirmation of dough stability by mixing the second dough In order to confirm the effect of mixing the second dough on the viscoelasticity of the dough, dough was prepared in the same manner as in Example 1-1, except that low-temperature aging was carried out for 16 to 23 hours, and then the viscoelasticity of the dough was measured.

[0081] Specifically, the mixed dough of the first and second doughs was divided into 150g portions, and the divided portions were rolled into balls and then placed in a machine to be spread out. The spread out dough was subjected to a resting process, and then clamped between frames for sampling. The machine was operated carefully to prevent gas from escaping from the dough. Measurements were taken until the dough was torn.

[0082] As a result, as shown in Table 2, the results of the Extensograph analysis with and without the addition of 30% by weight of the second dough showed that the dough without the second dough had a lower resistance (BU) after resting, but there was no difference in extensibility. On the other hand, when 30% of the second dough was added, it was confirmed that the resistance and extensibility of the dough after resting increased. It is believed that mixing the matured second dough forms a stable structure within the dough.

[0083] [Table 2]

[0084] [Example 2] Identifying the effects of resting and proofing processes on pizza crust

[0085] To confirm the effect of the resting and / or proofing processes on the crust, dough was prepared in the same manner as in Example 1-1, except that neither the resting nor the proofing process was performed (R0P0), no resting process was performed and proofing was performed for 30 minutes (R0P30), 60 minutes of resting was performed without proofing (R60P0), and 60 minutes of resting and 30 minutes of proofing (R60P30). The properties of the dough were confirmed as follows. The resting process was performed by resting the mixed dough at 15-30°C for 30-120 minutes, and the proofing process was performed in a fermentation chamber at 25-45°C and 20-40% humidity for 35±5 minutes.

[0086] <2-1>. Check the softness of the dough First, the softness of the dough was confirmed through Farinograph measurement.

[0087] Specifically, for Farinograph measurements, 300g of dough was prepared based on a moisture content of 14%. Distilled water at 30°C was poured into a buret, and the height was adjusted by removing air pockets and allowing it to overflow. The prepared sample was added and the start button (green) on the Farinograph device was pressed to perform premixing for 1 minute. After clicking start on the program, distilled water was added when a blue dot appeared at the bottom of the graph. A scraper was inserted into the hole in the lid to collect the sample in one place. The lid was closed and the test was performed for 20 minutes. The amount of water added was adjusted to match 500BU, and this was repeated 2-3 times.

[0088] As a result, as shown in Table 3 and Figure 2, it was confirmed that the resting process has the effect of reducing the strength of the dough and increasing its softness. The results of Farinograph measurements with and without the proofing process showed that proofing also plays a role in reducing the strength of the dough, but that resting for about 60 minutes has a significant effect on softening the dough.

[0089] [Table 3]

[0090] <2-2>. Checking the strength and stretchability of the fabric The strength and extensibility of the fabric were confirmed through Extensograph measurement, which was performed in the same manner as described in Examples 1-3.

[0091] As a result, it was confirmed that the resting process reduces the strength of the fabric and increases its extensibility, as shown in Table 4 and Figure 3. It was also confirmed that the proofing process reduces the strength of the fabric and increases its extensibility.

[0092] [Table 4]

[0093] <2-3>. Checking the texture of the pizza crust To confirm the effect of the resting and / or proofing process on the crust, the texture of the crust was checked using a texture analyzer after the pizzas were made.

[0094] Specifically, frozen dough and pizza were produced in the same manner as in Example 1-1, except for the inclusion or non-inclusion of the resting and proofing processes, and then the texture was analyzed.

[0095] As a result, as shown in Figure 4, it was confirmed that applying the resting and proofing processes reduced the hardness of the crust after microwave cooking by approximately 66%.

[0096] [Example 3] Checking the effect of humidity on the crust during the proofing process

[0097] To confirm the effect of humidity conditions on the crust during the proofing process, a second dough was mixed and prepared in the same manner as in Example 1-1, except that the proofing conditions were changed to 60 minutes. For the experimental group, frozen pizzas with a 1.2-1.5 cm thick frozen pizza dough were prepared by either not performing proofing or performing proofing under humidity conditions of 30% and 70%, and the cross-sectional and pore characteristics of the pizza crust were then examined.

[0098] To examine the pore characteristics, the crust edge of a frozen pizza was sliced ​​into 0.1-0.2 mm pieces and examined using a 100X optical microscope (Axiovert 40 C, Carl Zeiss).

[0099] As a result, as shown in Figure 5, in the experimental group without proofing, no pores or very small pores were formed, while when proofing was performed at 30% humidity, pores (maximum diameter of circle or semicircle) of 0.1 to 0.5 mm, which were larger than those in the non-proofing group, were observed in a uniform shape, resulting in a chewy texture. Therefore, it was determined that the dough produced under the 30% humidity proofing condition can be used to produce thin dough (thin crust).

[0100] On the other hand, when proofing at 70% humidity, larger pores (maximum diameter of 1 to 1.5 mm for circular or semicircular shapes) were generated compared to 30% humidity, resulting in a softer crust texture. Therefore, it was determined that dough prepared under 70% humidity can be used for dough of a normal thickness (medium crust).

[0101] [Example 4] Improved frozen pizza dough and method for making frozen pizza

[0102] <4-1>. Thin dough frozen pizza manufacturing method Taking the results of Examples 1 to 3 into consideration, a thin dough was prepared as follows.

[0103] Wheat flour, processed grain products, sugar, refined salt, glucose, oil, yeast, and purified water were placed in a kneading machine and kneaded at 26°C for 2 minutes at low speed and 3 minutes at high speed to produce a first dough. Then, a second dough, which had the same composition as the first dough and was aged for 16 to 23 hours in a low-temperature aging chamber at 0 to 3°C, was added to the first dough at 10 to 40% to produce a mixed dough. The mixed dough was then divided into 160 to 200 g portions, and the divided dough portions were sheeted into pizza shapes and cut into quarters. The cut mixed dough was rested at 15 to 30°C for 30 to 120 minutes. It was then proofed in a fermentation chamber at 25 to 45°C and 20 to 40% humidity for 35±5 minutes. The proofed dough was baked in an oven and then frozen in a -35°C freezer for 30 minutes to produce thin dough with a thickness of 0.7 to 1.0 cm. The proofed dough was then topped with a first topping, baked in an oven, and then topped with a second topping. After the second topping was added, the dough was frozen in a -35°C freezer for 30 minutes to produce thin frozen pizza with a thickness of 0.7 to 1.0 cm.

[0104] <4-2>. Medium dough frozen pizza manufacturing method Based on the results of Examples 1 to 3, medium dough was prepared as follows: In order to prepare thick dough, the mixed dough was divided into 220 to 260 g portions in the same manner as in Example 4-1, and the humidity conditions for proofing were adjusted to 55 to 85% only, to prepare medium dough and frozen pizzas with a thickness of 1.2 to 1.7 cm.

[0105] [Example 5] Confirmation of the effect of the second dough mixing ratio on pizza crust

[0106] <5-1>. Confirmation of the physical properties of pizza crust depending on the mixing ratio of the second dough To confirm the effect of the mixing ratio of the second dough on the pizza crust, medium dough frozen pizzas were prepared in the same manner as in Example 4-2, except that the second dough was mixed at 0%, 15%, 30%, and 45% to prepare the frozen pizzas, which were then cooked in a microwave oven and the physical properties of the pizza crust were confirmed.

[0107] (1) Confirmation of pore characteristics The pore characteristics of the frozen pizzas prepared according to the second dough mixing ratio were examined in the same manner as in Example 3.

[0108] As shown in Figure 6, the pore characteristics of the pizza crust were examined according to the ratio of the second dough blend. In the experimental group without the second dough blend (0%), pores were absent or very small. Therefore, in the dough with poor pore formation, the cross-section of the pizza dough after cooking became sticky and had an undesirable texture. On the other hand, in the experimental group with 15% second dough blend, pore size significantly increased, with pores measuring 0.2-0.7 mm in maximum circular or semicircular diameter. Furthermore, in the experimental group with 30% second dough blend, large pores (circular or semicircular maximum diameters of 0.6-1.2 mm) were uniformly formed. Uniform pores contribute to maintaining a uniform pizza thickness during oven baking. In contrast, in the experimental group with 45% second dough blend, pores were larger in size but appeared unevenly.

[0109] (2) Check the difference in crust texture Texture profile analysis (TPA) was performed to confirm the crust texture of the frozen pizzas prepared according to the mixing ratio of the second dough. The analysis conditions for the TPA analysis were the same as those in Example 1-2.

[0110] As a result, as shown in Figure 7, when no second dough was added (0% second dough), the hardness value was very high, but when 15% second dough was added (15% second dough), the hardness value was significantly lower, and it was confirmed that a soft texture was realized despite being re-cooked after freezing.When 30% second dough was added (30% second dough), the hardness value was similar to that of 15%, and when 45% second dough was added (45% second dough), the hardness value was further lower, confirming that it became softer.

[0111] (3) Check the stability of the dough In order to confirm the stability of the dough prepared depending on the mixing ratio of the second dough, the viscoelasticity of the dough was measured in the same manner as in Examples 1-3.

[0112] As a result, as shown in Table 5 below, it was confirmed that the resistance increased as the amount of second dough added increased, and extensibility was highest in the 30% addition group.In addition, when comparing the elastic modulus, it was confirmed that the elastic modulus was higher in the 45% addition group, which resulted in a slight decrease in workability during sheeting in the process.

[0113] [Table 5]

[0114] Taking the above results into consideration, it was determined that when the second dough is mixed with the first dough in an amount of approximately 10 to 40%, the dough production process is smooth, and the resulting frozen pizza crust is not sticky on the cross section when re-cooked, and has a soft texture.

[0115] [Example 6] Comparison of the organization with existing pizza delivery and frozen pizza

[0116] The texture / mouthfeel of the medium dough frozen pizza prepared in Example 4-2 after microwave cooking was compared with that of a conventional delivery pizza and a conventional frozen pizza, as follows: The texture of the medium dough frozen pizza of the present application was confirmed using the same method as in Example 1-2.

[0117] <6-1>. Comparison with existing pizza delivery services For comparison with existing delivery pizzas, the target was the existing delivery pizza, "Papa John's Original Dough" pizza, and the following two cases were sampled: (1) This was frozen and then subjected to TPA analysis in the same manner as in Example 1-2 above (Company P - MW cooking), or (2) while not frozen, it was cut into 10 mm pieces horizontally and vertically using a bread knife so as not to press the crust, and then analyzed under the same TPA conditions as in (1) above (Company P).

[0118] As a result, as shown in Figure 8, it was confirmed that the hardness of the pizza crust of the medium dough frozen pizza of the present application after microwave cooking was reduced compared to that of conventional pizzas, and that the pizza maintained a soft texture even after being refrozen and then refrozen.

[0119] Specifically, when comparing the texture values ​​(Hardness, g) of the medium crust, sample (1), which was prepared by MW cooking after cooling the target pizza (Papa John's), was found to have a significantly higher hardness. On the other hand, the medium dough frozen pizza of the present invention had a significantly lower hardness, indicating increased softness. It was also found to have an even lower hardness when compared to sample (3), which was an unfrozen pizza.

[0120] <6-2>. Comparison with existing frozen pizza For comparison with other frozen pizzas currently on the market, TPA analysis was performed on frozen pizzas from companies S, A, and B using the same method as in Example 1-2.

[0121] As a result, as shown in Table 6, it was confirmed that the medium dough frozen pizza of the present application had a softer texture than existing frozen pizzas.

[0122] [Table 6]

Claims

1. A step of aging the first dough at 0°C to 3°C for 16 to 18 hours to prepare a second dough, and mixing the first dough and the second dough in a weight ratio of 6:1 to 3:2; Resting the mixed dough at room temperature of 20°C to 30°C for 60 to 90 minutes; Proofing the rested dough at a temperature of 25°C to 35°C for 20 to 50 minutes; and a step of freezing the proofed dough; In the method for producing frozen pizza dough, the proofing is carried out at a humidity of 10% to 50% in the case of a frozen dough having a thickness of 0.7 to 1.0 cm, and at a humidity of 50% to 80% in the case of a frozen dough having a thickness of 1.2 to 1.7 cm.

2. 2. The method for producing a dough for frozen pizza according to claim 1, further comprising the step of heat-treating the dough before the step of freezing.

3. 3. The method for producing a dough for frozen pizza according to claim 2, wherein the heat treatment is carried out at a temperature of 300 to 350°C for 2 to 3 minutes.

4. A method for producing dough for frozen pizza as described in claim 1, wherein the proofing is carried out on the rested dough at a temperature of 25°C to 35°C for 20 to 50 minutes.

5. A frozen pizza dough containing wheat flour, salts, and yeast, the dough comprising a first dough and a second dough obtained by ripening the first dough at 0°C to 3°C for 16 to 18 hours, in a weight ratio of 6:1 to 3:2; A frozen pizza dough having a thickness of 1.2 to 1.7 cm has a hardness of 50 g to 300 g when it is irradiated with 700 W microwave waves for 1 minute 30 seconds within 3 minutes after being taken out of the freezer.

6. The frozen pizza dough according to claim 4, wherein the gumminess of the frozen pizza dough is 40 to 200 and the chewiness is 30 to 150 when measured with a TA (Texture Analyser).

7. 6. The frozen pizza dough according to claim 5, wherein the frozen pizza dough contains pores having a maximum diameter of 0.2 to 1.2 mm.

8. A frozen pizza comprising the dough for frozen pizza according to any one of claims 5 to 7.

Images