JP3976896B2 - Pizza manufacturing method - Google Patents

Description

[0001]
[Industrial application fields]
The present invention relates to a method for manufacturing pizza, and more particularly to a method for manufacturing pizza corresponding to microwave heating.
[0002]
[Prior art]
Pizza is a kind of pie that is baked with flour, kneaded flour, vegetables, meat, cheese, etc., flavored, baked with good flavor, crisp, crisp, and chilled. It is a food whose consumption is increasing with the advent of goods and frozen products.
[0003]
Pizza refrigerated and frozen products are usually eaten by dry heating such as an oven, but in order to heat them more quickly and easily, like other refrigerated and frozen foods, a microwave oven is used. There is a strong demand to use or want to use heating.
[0004]
However, unlike dry heat heating such as an oven, when refrigerated or frozen pizza products are heated in a microwave oven, there are problems such as poor crispness, melting of the mouth, and throatiness.
[0005]
Furthermore, in the age of satiation as in recent years, the demand for food has become stricter, and the texture of pizza is soft and has a crispness that does not cling to the teeth, and it has excellent melting characteristics. The type and the mouth feel are hard, the crispness is crisp, and the hard type with a good throat is preferred, and the same is required for pizza after heating in the microwave. Yes.
[0006]
As a pizza for heating in a microwave oven, for example, JP-A-4-66077 uses an emulsifier (e.g., sucrose fatty acid ester) in an amount of 0.1 to 6% by weight based on wheat flour and is frozen after baking. In Kaihei 9-224548, solid fat index at 10 ° C. is 5 or less liquid oil (eg, rapeseed white fastening oil) 100 parts by weight, hardened oil (eg: rapeseed hardened oil) having a melting point of 50 ° C. or more 0.5 to 15 weights Part, 0.1 to 10 parts by weight of glycerin fatty acid ester 0.05 and sorbitan fatty acid ester and 0.05% by weight of propylene glycol fatty acid ester are disclosed for use in pizza. .
[0007]
Japanese Patent Laid-Open No. 2-182144 discloses a method for producing a pizza crust for a microwave oven having a two-layer structure in which the upper part is a pie dough and the lower part is a pizza dough. Japanese Patent Laid-Open No. 7-51032 discloses at least flour (e.g. : Rice flour and semolina flour) A frozen pizza or the like that is applied by applying 0.01 to 0.2 g / cm ^{2 of} a mixture containing 20 to 80% by weight and 20 to 80% by weight of egg white and frozen after baking.
[0008]
Japanese Patent Laid-Open No. 4-66077 describes that the use of an emulsifier has a voluminous and voluminous feeling, and that the texture during baking can be maintained, and Japanese Patent Laid-Open No. 9-224548 uses a combination of fats and oils and an emulsifier. Although it is said that a crunchy texture can be obtained even when heated in a microwave oven after freezing, a crunchy texture can be obtained.
[0009]
Japanese Patent Laid-Open No. 2-182144 has a multi-layered structure that suppresses the moisture transfer of ingredients to the pizza layer and provides a lightly crispy pizza with good mouth melt without heating even after heating in a microwave oven, and Japanese Patent Laid-Open No. 7-51032 provides a crust. By coating flour and egg white on the bottom of the glass, there is a crispy feeling even when heated in a microwave oven, and there is no change due to freezing for a long time. However, JP-A-2-182144 requires that the crust be multi-layered. No. 7-51032 requires the crust to be coated after roasting and further dried, and in any case, the process becomes complicated and redundant, so the practicality is a problem.
[0010]
In addition to these, many attempts have been made to soften or harden the texture of pizza by microwave heating.
[0011]
As a soft type, Japanese Patent Application Laid-Open No. 2-92230 discloses a pizza crust for microwave ovens that uses upper fresh flour (10 to 20% by weight in the whole wheat flour) or roasted flour (10 to 30% by weight in the whole wheat flour). JP-A-4-183353 discloses a manufacturing method, such as bakery foods such as pizza, breads and cakes, in which 0.5 to 10% by weight of potato starch meal is added to the raw flour.
[0012]
In Japanese Patent Laid-Open No. 2-92230, a sharp and soft texture can be obtained by using super-shin flour or roasted wheat flour, and in Japanese Patent Laid-Open No. 4-183353, a soft food with no cracks by using potato starch meal. Although it is said that the product with the feeling can be obtained, none of them was unsatisfactory in terms of melting in the mouth.
[0013]
As a hard type electronic heating pizza, Japanese Patent Application Laid-Open No. 5-295167, about 85-35% by weight grain flour, about 15-80% by weight high amylose starch, about 0.25-5% by weight high amylose starch Frozen bakery foods such as pizzas and breads using a mixture of the above are disclosed, but with this technique, the texture becomes harder as the outside becomes crunchy, but the throat is bad.
[0014]
Furthermore, as a means for obtaining a product having an appropriate hardness, excellent in crispness and melting in the mouth, and having a good flavor, JP-A-6-153769 uses breads containing flour containing 30 to 100% by weight of durum flour. Frozen bakery foods such as cakes and pizzas have been disclosed, but the use of durum flour showed improvement in crispness and melting of the mouth, but it was felt rough in the mouth.
[0015]
On the other hand, a method in which microwave heating and a heating element using microwaves are used in combination for microwave heating, and a frozen product such as pizza is heated to improve the crispy feeling, as disclosed in JP-A-3-21043. In addition, a method has been developed in which a fat layer is provided between a plate-like flour baked product such as pizza and a microwave heating element located on at least one of the upper and lower surfaces (only the lower surface in the case of pizza). It was not always enough.
[0016]
As described above, the conventional various methods are not necessarily sufficiently compatible with microwave heating, and improvements are desired.
[0017]
[Problems to be solved by the invention]
The problem to be solved by the present invention is to provide a method for easily obtaining a pizza that solves the problem of a decrease in texture that occurs when the pizza is stored at room temperature, refrigerated or frozen after baking and heated in a microwave oven. It is.
[0018]
[Means for Solving the Problems]
As a result of diligent efforts to solve the above-mentioned problems, the present inventors prepared dough with wheat flour as one of the main ingredients, and produced baked pizza. The present invention was completed by finding out that the problem was solved by using the raw material powder to be contained by 5 to 4% by weight.
[0019]
[Effects of the Invention]
Pizza as used in the present invention is wheat flour as one of the main ingredients, yeast, sugars such as sugar, fats and water, and if necessary, yeast food, eggs, dairy products are blended, fermented, fermented, A pizza stand that has been baked as it is after being divided into a certain size, put ingredients such as sauce, cheese, meat, vegetables on the baked pizza stand, or the above ingredients on an unfired pizza stand It covers pizza pie obtained by placing and baking, and storing these at room temperature, refrigerated or frozen.
[0020]
In the present invention, from the texture of pizza, there is a crispness that is soft to the mouth and not clinging to the teeth, a soft type pizza that has excellent mouth melting, a hard mouthfeel, and a crispness crispness Roughly divided into hard-type pizzas with good throat.
[0021]
In the present invention, the term “raw material powder” is used as a term including two components of wheat flour and wheat protein having a swelling degree of 7 to 11 ml. If desired, a portion of the wheat flour can be replaced with rye flour, corn flour, graham flour, rice flour, etc., but the amount of substitution is suitably kept to about 5% by weight or less. In addition, in the present invention, there are cases in which raw material powder made of modified starch is used in addition to wheat flour (including partial replacement with other flour) and swelling degree 7 to 11, in which case the raw material powder specifying the constituent raw materials And
[0022]
Even if the raw material powder becomes 2 component or 3 component, the method of use itself does not change, and it is finally added to the dough by any method such as adding these components separately or adding after mixing in advance. What is necessary is just to contain. There is no restriction | limiting in particular as flour used in that case, The flour of the class currently used for manufacture of a normal pizza can be used.
[0023]
The degree of swelling of wheat protein as used in the present invention is a method of measuring swelling power for determining the bread-making ability of flour (measuring the degree to which raw gluten separated from wheat flour swells in 1/50 N lactic acid solution). Based on the use of 1 / 50N lactic acid solution, the measurement method is easy and the reproducibility is a value measured using an improved method so that it can be applied to dried wheat protein, and the value of the degree of swelling is high It is said that the bread making ability is excellent. Although commercially available wheat proteins vary depending on the type of the original flour, the degree of swelling is about 14 ml or more, but the present invention uses wheat proteins with a lower degree of swelling of 7 to 11 ml. . If the degree of swelling deviates from this range, the object of the present invention is not met.
[0024]
In order to obtain wheat protein having such a swelling degree, for example, wheat protein separated from wheat flour is used as a raw material and heated in a closed container without evaporating water, or treated in a 5 to 40% by weight hydrous alcohol solution. Examples thereof include a method of pulverizing by lyophilization after removing the alcohol.
[0025]
The method of obtaining wheat protein having a swelling degree of 7 to 11 ml shown here is an example of a preferred embodiment for producing wheat protein used in the present invention, and is not necessarily limited to this condition. It is not necessarily limited as long as wheat protein processed to be in the range of 7 to 11 ml is obtained. In addition, as the raw wheat protein, water is added to the flour and kneaded, and the gluten contained in the flour is hydrated and swollen to create a coherent and cohesive dough, which is then washed with water to make the dough Use raw gluten from which the starch and water-soluble substances in it have been washed out, frozen gluten that has been frozen as is, or dried wheat protein that has been dried by vacuum drying, flash drying, spray drying, freeze drying, etc. be able to.
[0026]
In addition, the swelling degree of wheat protein in the present invention is a value measured by the following method. However, in the case of undried raw gluten, the sample is freeze-dried and crushed.
[0027]
In a 50 ml beaker, 0.3 g of wheat protein and 20 ml of 1/50 N lactic acid solution are added, stirred for 30 seconds with a glass rod and lightly degassed under reduced pressure. The defoamed suspension is transferred to a 20 ml graduated cylinder (with a scale of up to 20 ml, which can inject a solution up to about 26 ml), and a glass rod and 5 ml of 1 / 50N lactic acid solution are used. Wash the wheat protein adhering to the wall of the beaker into the graduated cylinder and place it as it is. After 30 minutes of placement, cover the mouth of the graduated cylinder with Saran wrap and repeat the inversion three times before placing it. The volume (ml) of wheat protein precipitated after 2 hours of incubation is read as the degree of swelling.
[0028]
L-ascorbic acid used in the present invention is also commonly referred to as vitamin C, and is a component that is often contained in plants, especially vegetables and fruits, and may be separated and extracted, In this respect, what is industrially synthesized from D-glucose is used.
[0029]
The processed starch used in the present invention means a starch obtained by subjecting natural starch to any treatment, and specifically includes etherified starch, esterified starch, oxidized starch, crosslinked starch (crosslinked etherified starch, crosslinked esterified starch are also included). ), Wet heat-treated starch, and starch that has undergone some treatment such as emulsifier treatment. Among these modified starches, crosslinked starch (including crosslinked etherified starch and crosslinked esterified starch) is most effective in the present invention. Simply using untreated starch is less effective. It should be noted that conventionally known means and conditions are employed as the means and conditions for the processing.
[0030]
As the raw material used for the processed starch, natural starch such as tapioca starch, sago starch, corn starch waxy corn starch, rice starch, etc. can be used.
[0031]
In restaurants and homes, it is common to make dough by using wheat flour as a raw material powder, then baking it in an oven and eating it as it is. The texture of pizza is made soft or hard according to taste. In addition to selecting raw powder such as flour with low protein content for soft type pizza and flour with high protein content for hard type pizza, soft type pizza was molded into soft type pizza. There are also methods such as baking two pizza sheets in layers or increasing the baking temperature for hard pizzas.
[0032]
The pizza obtained in this way has a good texture immediately after it is freshly prepared. When it is refrigerated or heated in an oven after freezing, it can be restored to its proper texture regardless of whether it is soft or hard. Is recognized. However, when refrigerated or frozen in a microwave oven, the texture changes completely, making the image far from the original soft type or hard type image.
[0033]
In the present invention, a pizza is produced by using a raw material powder containing 0.5 to 4% by weight of wheat protein having a swelling degree of 7 to 11 ml, and the obtained pizza is refrigerated or frozen even if heated in a microwave oven. It is a method of manufacturing a pizza that has excellent feeling and is compatible with microwave heating.
[0034]
In the present invention, it is essential that the raw material powder is composed of at least two components of wheat flour and wheat protein having a swelling degree of 7 to 11 ml. At that time, although affected by the type of target pizza, the type of flour used and the manufacturing conditions of the pizza, the content of wheat protein having a swelling degree of 7 to 11 ml in the raw material powder is 0.5 to 4% by weight. A percentage. Furthermore, the protein content in the raw material powder is preferably selected according to the type of pizza. Usually, the protein content is about 9 to 9.5% by weight for the soft type pizza, and 10 to 10 for the hard type pizza. A protein content of about 5% by weight is appropriate.
[0035]
When the ratio of the wheat protein having a swelling degree of 7 to 11 ml in the raw material powder is out of the above range, the effect of the present invention is hardly exhibited. For example, when the pizza is a hard type, the effect is weak when the ratio of the wheat protein having a swelling degree of 7 to 11 ml in the raw material powder is less than 0.5% by weight, and when it exceeds 4% by weight, the mouthfeel and throatiness become worse.
[0036]
By producing a pizza using the raw material powder described above, the purpose of the present invention has been achieved. However, a soft-type pizza contains L- A small amount of ascorbic acid is added to a hard type pizza, and the present invention can be made more effective by using a raw material powder composed of three components that are also used with processed starch.
[0037]
In the case of a soft type pizza, L-ascorbic acid is composed of two components of wheat flour and wheat protein having a swelling degree of 7 to 11 ml, and the content of the wheat protein is 0.5 to 4% by weight. Addition of 0.001 to 0.02 parts by weight of the material improves the mouthfeel. If the amount of L-ascorbic acid added to the raw material powder is less than 0.001 part by weight, the added effect is not observed, and if it exceeds 0.02 part by weight, no difference in effect is observed.
[0038]
In the case of hard type pizza, it is composed of three components of wheat flour, processed starch, and swelling degree 7-11, processed starch is 5-15% by weight, wheat protein 0.5-7% by weight of swelling degree 7-11 By using the contained raw material powder, the crispness is further improved. If the ratio of the processed starch in the raw material powder is less than 5% by weight, the effect of containing the processed starch is not observed, and if it exceeds 15% by weight, the texture becomes worse.
[0039]
Although this invention is a manufacturing method of the pizza corresponding to the microwave oven heating based on using the raw material powder which contained 0.5-4 weight% of wheat proteins of 7-11 ml swelling degree, this invention is made more In order to explain concretely, pizza is divided into a soft type and a hard type, and one end of each manufacturing method is shown below.
[0040]
In the case of a soft type pizza, 99.5 to 96 parts by weight of wheat flour and 0.5 to 4 parts by weight of wheat protein having a swelling degree of 7 to 11 ml are mixed in a mixer, and the protein content is about 9 to 9.5% by weight. Proportion of raw material powder, 1 to 3 parts by weight of yeast, appropriate amount of amylase such as baking powder and malt powder, a small amount of spices such as pepper, more preferably 0.001 to 0.02 part by weight of L-ascorbic acid After adding 45 to 60 parts by weight of water and mixing, 7 to 13 parts by weight of liquid oil such as onion oil, salad oil, olive oil and the like are further mixed and mixed at a temperature of 25 to 26 ° C. Ferment for 2 hours. Add the desired amount of seasonings such as salt and sugar as needed.
[0041]
The fermented dough is stretched to a thickness of about 2 mm, molded to a desired size of about 15 to 30 cm in diameter, and the molded sheet is placed on a pizza iron plate. Spray with squeezed oil, olive oil, or salad oil, and stack another molded sheet of the same size, then stack the dishes and place them in a 35-40 ° C proofer for about 10-20 minutes, then set to 180 ° C. Bake for about 15-20 minutes in the oven. Place ingredients such as sauce, cheese, meat, vegetables, etc. and refrigerate or freeze. In some cases, the ingredients are placed on a molded sheet and the ingredients are baked in an oven.
[0042]
In the case of a hard type pizza, 99.5 to 96 parts by weight of wheat flour and 0.5 to 4 parts by weight of wheat protein having a swelling degree of 7 to 11 ml are mixed in a mixer with a protein content of about 10 to 10.5% by weight. The raw material powder in a proportion, more preferably wheat flour, processed starch, and 3 components of wheat protein with a swelling degree of 7-11, processed starch 5 to 15 parts by weight, wheat protein 0.5 to 4 weight of swelling degree 7-11 100 parts by weight of raw material powder containing 1 part, 1 to 3 parts by weight of yeast, an appropriate amount of amylases such as baking powder and malt powder, a small amount of spices such as pepper and 45 to 60 parts by weight of water and mixing Thereafter, 7 to 13 parts by weight of liquid oil such as onion oil, salad oil and olive oil is added and further mixed, and fermented at a temperature of 25 to 26 ° C. for about 1.5 to 2.5 hours. After completion of fermentation, divide into predetermined weight, roll and place on iron plate for pizza, spray white squeezed oil, olive oil or salad oil on the surface and pressurize with pressure to have predetermined thickness and diameter To form. Or you may shape | mold similarly to a soft type pizza. Next, after putting it in a proofer set at 35 to 40 ° C. for about 20 to 40 minutes, it is baked for about 10 minutes in an oven at about 240 ° C. for the upper flame and 180 ° C. for the lower flame. Then, place ingredients such as sauce, cheese, meat, and vegetables and refrigerate or freeze. Add seasonings such as salt and sugar in the same way as soft pizza.
[0043]
Refrigerated or frozen pizza manufactured by the method described above, even if heated in a microwave oven, the soft type has a crispness that does not cling to the teeth and is excellent in melting in the mouth A pizza with a feeling, a hard type with a hard mouth, a crisp feeling, and a pizza with a good throat. It goes without saying that an oven can be used to heat the pizza after refrigeration and freezing.
[0044]
In addition, even if only the pizza table on which ingredients are not placed is refrigerated or frozen, it has excellent microwave resistance.
The present invention will be described in more detail with reference examples and examples. However, a part shows a weight part and% shows weight%.
[0045]
[Reference Example 1]
Wheat obtained by putting commercially available active gluten in a retort pouch made by Meiwa Pack Co., Ltd., preparing two sealed samples, putting them in a ventilator set at 90 ° C., and drying them Protein was sample No. 2 and sample no. Table 1 shows the water content, protein content, and degree of swelling. In addition, commercially available active gluten was used as sample No. The protein content was determined from the water difference of the active gluten before processing.
[0046]
[Table 1]
[0047]
[Reference Example 2]
10 parts of the active gluten used in Reference Example 1 was added to 100 parts of the hydrous alcohol shown in Table 2 under stirring at room temperature, and the mixture was dispersed for 5 minutes and then heated to 42 ° C. Stirring was continued at this temperature for 10 minutes, and then immediately lyophilized. 4, Sample No. 5, Sample No. Table 2 shows the water content, protein content, and degree of swelling. The protein content was calculated in the same manner as in Reference Example 1.
[0048]
[Table 2]
[0049]
[Reference Example 3]
A pizza sauce is prepared by mixing 75 parts of commercially available pizza sauce, 20 parts of TK-16 (maltodextrin made by Matsutani Chemical Industry), 4 parts of Pine Soft S (edible starch made by Matsutani Chemical Industry) and 1 part of sodium chloride.
[0050]
[Experiment 1]
Soft flour (wheat flour with a protein content of 7.5%), strong flour (wheat flour with a protein content of 11.0%), sample no. 1 to Sample No. A soft-type pizza was produced using 100 parts of raw material flour consisting of 6 wheat proteins (obtained in Reference Example 1 and Reference Example 2) and other raw materials in the proportions shown in Table 3. At that time, in the control example, the raw material powder (protein content 9.25%) consisting of 50 parts of weak flour and 50 parts of strong flour, and in the comparative example and example, the raw material powder (protein) consisting of 80 parts of weak flour, 18 parts of strong flour and 2 parts of wheat protein. A content of about 9.48%) was used.
[0051]
Into a Hobart mixer (Hobart, Canada), 100 parts of raw material powder and raw materials other than onion oil are added in the proportions shown in Table 3, and mixed at a low speed of 3 minutes and a high speed of 30 seconds. To this was added 10 parts of onion oil and mixed at a low speed of 4 minutes and a high speed of 8 minutes. The temperature of the dough at this time was about 27 ° C. Next, the dough is fermented at 26 ° C. for 2 hours, the dough is extended to a thickness of 2 mm, and a molded sheet is formed by punching with a circular die having a diameter of 15 cm (the weight of the dough is about 50 g). It was placed on an iron plate, sprayed with a small amount of salad oil, placed on another sheet, placed on top of it, and placed in a 35 ° C. proofer for 15 minutes. The sheet after proofing was baked in an oven at 180 ° C. for 15 minutes. The pizza sauce, cheese, vegetables, and meat of Reference Example 3 are placed on the baked sheet and frozen as it is.
[0052]
Table 4 shows the texture and wheat protein used, which were evaluated by the following criteria, after heating for 45 seconds in a microwave oven (500 W) after 10 days of freezing. In addition, the Delton of Table 3 is a swelling agent made by Orientan Yeast Industry.
[0053]
<Evaluation of soft type pizza>
Mouth feel ◎: Soft feeling enough ○: Soft feeling
Δ: Slightly insufficient soft feeling ×: Insufficient soft feeling
◎: Not at all ○: Almost △: Slightly strong ×: Very strong mouth melt ◎: Very good ○: Good △: Slightly bad ×: Poor
[Table 3]
[0055]
[Table 4]
[0056]
[Example 2]
A hard-type pizza was produced by using 100 parts of raw flour consisting of the weak flour, strong flour and wheat protein used in Example 1 and other raw materials in the proportions shown in Table 5. At that time, in the control example, the raw material powder (protein content 10.3%) consisting of 20 parts of weak flour and 80 parts of strong flour, and in the comparative examples and examples, the raw material flour (protein) consisting of 77 parts of weak flour, 20 parts of strong flour and 3 parts of wheat protein. A content of about 10.23%) was used.
[0057]
Ingredients other than salad oil are added to the Hobart mixer in the proportions shown in Table 5 and mixed at a low speed of 3 minutes and a high speed of 30 seconds. To this was added 10 parts of salad oil, and further mixed at a low speed of 4 minutes and a high speed of 8 minutes. The temperature of the dough at this time was about 27 ° C. The dough is then fermented at 26 ° C. for 2 hours, divided and rounded to 50 g, bench time is taken for 15 minutes, a small amount of white squeezed oil is sprayed on the surface, and pressed to obtain a molded sheet having a diameter of 15 cm. Take the proofer for 30 minutes, put it in an oven at 240 ° C. and 180 °, and bake it for 10 minutes. Place the pizza sauce, cheese, vegetables, and meat of Reference Example 3 and freeze them.
[0058]
Table 6 shows the texture and wheat protein used, which were evaluated by the following criteria, after heating for 45 seconds in a microwave oven at 500 W after 10 days of freezing.
[0059]
Mouth feel ◎: Hard feeling enough ○: Hard feeling △: Hard feeling is slightly insufficient ×: Hard feeling is too hard or too hard (crisp feeling)
◎: Very strong ○: Strong △: Somewhat ×: No or almost no throat ◎: Very good ○: Good △: Somewhat bad ×: Very bad
[Table 5]
[0061]
[Table 6]
[0062]
[Example 3]
Flour and sample no. 3 to produce a hard-type pizza according to Example 2 except that the wheat protein of 3 (protein content 75.24%) was made into the ratio of Table 7 and the amount of water added to the raw material powder was made the ratio of Table 8; The results of evaluation in the same manner are shown in Table 9.
[0063]
[Table 7]
[0064]
[Table 8]
[0065]
[Example 4]
Flour, Sample No. A hard-type pizza was produced in the same manner as in Example 2 except that the raw material flour having the ratio of wheat protein 4 and processed starch of Table 9 was used, and the amount of water added to the raw material flour was adjusted to the ratio of Table 10. The evaluation results are shown in Table 11. In addition, as the processed starch, Pine Bake CC (cross-linked starch manufactured by Matsutani Chemical Industry) was used.
[0066]
[Table 9]
[0067]
[Table 10]
[0068]
[Example 5]
Flour, Sample No. A soft-type pizza was produced in the same manner as in Example 1 except that the wheat flour of 3 was made into the ratio of Table 11 and the amount of water added to the flour and the amount of L-ascorbic acid were changed to the ratio of Table 12. Table 13 shows the evaluation results.
[0069]
[Table 11]
[0070]
[Table 12]
[0071]
[Example 6]
In Example 5, the baked pizza was heated in a microwave oven after standing at room temperature for 1 day or 1 week after refrigeration, and the texture was compared. In each case, the tendency was almost the same as that of freezing.

Claims (3)

A method for producing pizza, comprising using raw material powder containing 0.5 to 4% by weight of wheat protein having a swelling degree of 7 to 11 ml in the production of pizza. The manufacturing method of the soft type pizza of Claim 1 which contains L-ascorbic acid in the ratio of 0.001-0.02 weight part with respect to 100 weight part of raw material powders. 2. The production of a hard type pizza according to claim 1, wherein the raw material powder is composed of three components of wheat flour, processed starch and wheat protein having a swelling degree of 7 to 11 ml, and the raw material powder contains 5 to 15% by weight of the processed starch. Law.