JP2014217294A - Potato dough packaging food product, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enable inexpensively producing a potato dough packaging food product allowing obtaining crispy texture.SOLUTION: A potato dough packaging food product is obtained by: putting ozone water and ice into a mixer followed by mixing to produce cooling water at water temperature 1°C; adding salt, trehalose, vitamin C, cereal vinegar, and processed starch to the cooling water in the mixer followed by mixing to make a seasoning liquid of temperature 2°C; combining dried mash potato with the seasoning liquid in the mixer at a ratio of 2.15 pts.wt. to 1 pt.wt. followed by mixing so as to produce potato dough 11 of temperature 4-5°C; ripening the potato dough 11 by low temperature refrigeration of about 5°C for 2-3 hours; forming a plurality of pleats 13 on the surface of the potato dough 11 extruded from a nozzle of a filling wrapping machine for filling-wrapping and molding an inclusion 12 on the ripened potato dough 11; and quickly freezing at -40°C the filling-wrapped molded product formed with the pleats 13.

Description

  TECHNICAL FIELD The present invention relates to a potato dough-wrapped food produced by wrapping an inner packaging material in a dough made mainly of potato, and a method for producing the same.

  2. Description of the Related Art Conventionally, there has been provided a potato food made by solidifying an inner packaging material (medium seed), applying batter liquid to the outer peripheral surface thereof, and further applying bread crumbs to the surface of the inner packaging material to which the batter liquid is applied. Among these potato foods, for example, a well-known potato food called croquette is a mashed potato made by crushing potatoes, and an inner packaging material made from minced meat, onions, etc. is formed into a round or oval shape, and eggs are formed on the surface of the molded product. It is made by adding a liquid or a batter liquid and further applying oil after attaching bread crumbs thereon (see, for example, Patent Document 1).

  In addition, potato dough-wrapping foods have also been proposed in which the inner packaging material is hugged with mashed potato dough, batter liquid is applied to the surface of the dough that has been hugged, and the dough is covered with bread crumbs. Yes.

JP 2003-245059 A

  However, in any of the potato foods described above, the batter liquid is attached to the inner packaging material and the crumbs are attached to the oil, or the batter liquid is applied on the mashed mashed potato dough. When these products (potato foods) are frozen and stored in packaging bags for storage, transportation, and sale, the adjacent products contact or collide with each other. As a result, the bread crumbs were peeled off from the dough, the yield as a product was lowered, and the appearance was poor. In addition, there is a disadvantage that the transfer of moisture from the contents and the potato dough to the bread crumb is promoted with the passage of time after the oil preparation, and the bread crumb portion becomes sticky.

  The present invention solves the above-mentioned conventional problems, and its object is to remove the crumbs and stickiness as in potato foods with bread crumbs, and to adjust the oil for a long time. An object of the present invention is to provide a potato dough-wrapped food that is difficult to stick even after passing through and has a crisp texture, and a method for producing this potato dough-wrapped food.

In order to achieve the object, a method for producing a potato dough-wrapped food according to claim 1 of the present invention includes a cooled ozone water generating step of cooling ozone water to generate cooled ozone water having a water temperature of 1 ° C to 2 ° C,
Adding a salt, trehalose, vitamin C, vinegar and starch to the cooled ozone water and mixing them to produce a seasoning liquid at a temperature of 1 ° C to 3 ° C;
Dry mashed potato is blended at a ratio of 0.8 to 1.3 parts by weight with respect to 1.8 to 2.5 parts by weight of the seasoning liquid, and the temperature of the blend is adjusted to 3 ° C to 6 ° C and kneaded. A dough producing step for producing a potato dough having a temperature of 3 ° C to 6 ° C;
An aging step of aging the potato dough in a low temperature refrigeration at 3 ° C to 6 ° C for 1.5 hours to 3.5 hours;
A hugging molding step of hugging an inclusion by forming a plurality of folds on the surface of the potato dough with a hugging machine using the aged potato dough;
A quick freezing step in which the hug-molded product formed with folds is rapidly frozen at a low temperature;
It is characterized by providing.

With this configuration, a seasoned liquid whose temperature is controlled at a low temperature (1 ° C. to 3 ° C.) is used and kneaded with dried mashed potato to produce a low temperature (3 ° C. to 6 ° C.) potato dough, so the viscosity of the potato dough In the cuddling process using the cucumber using this potato dough, the surface of the potato dough is easily creased. Moreover, since a potato dough age | cure | ripens under low temperature (3 to 6 degreeC) refrigeration management, it can age | cure | ripen, suppressing a viscosity.
Moreover, the potato dough-wrapped food having a plurality of (many) folds on the surface of the potato dough hugged using the potato dough produced in the process of the present invention is frozen and packed in a plurality of bags. In the stuffed state, adjacent objects come into contact with each other and interfere with each other. However, since the folds are a part of the potato dough itself, it is not broken or peeled off. In addition, the potato dough-wrapped food can be made crispy without causing stickiness by being oil-like (fried in oil). And this packaged fried food can be quickly put on the table.

Here, ozone water is used as the seasoning liquid because ozone (gas) itself is a very unstable substance, so there is no persistence, no pollution and high safety. It becomes ozone water with bactericidal power that kills bacteria by the oxidizing power of oxygen atoms generated by decomposition. Ozone water has strong deodorizing and bleaching power. By using this ozone water for the production of potato dough, it is possible to prevent the potato dough from being moldy or altered by bacteria over a long period of time.
In addition, trehalose has a refreshing and elegant sweetness, has a quality maintaining effect on carbohydrates, proteins, and lipids, and also has an action of suppressing bitterness, astringency, savory taste, raw odor, retort odor, and the like.
Vitamin C also produces collagen, strengthens immunity, anti-stress, hormone secretion, antioxidant in the body, suppresses carcinogen synthesis, and other effects related to the oxidation-reduction reaction in the body. Contribute.
Vinegar is seasoning and adds umami to potato dough and suppresses the generation of mold and alteration by bacteria. The vinegar is preferably a vinegar having a refreshing and refreshing taste without grain vinegar.
Moreover, salt is seasoning and brings out the umami of potato dough and suppresses the progress of corrosion.
Furthermore, starch is used to impart viscosity and transparency as a binder to the dough. This starch is preferred because processed starch is readily available and easy to use.

Moreover, the manufacturing method of the potato dough wrapping food which concerns on Claim 2 of this invention puts ozone water and ice into a mixer in the said cooling ozone water production | generation process, and mixes, and the cooling ozone water with a water temperature of 1 degreeC-2 degreeC is obtained. It is characterized by generating.
Thereby, the cooling ozone water whose water temperature is 1 degreeC-2 degreeC can be produced | generated easily.

  Moreover, the manufacturing method of the potato dough wrapping food which concerns on Claim 3 of this invention is the production | generation of the seasoning liquid in the said seasoning liquid production | generation process, salt, a trehalose, vitamin C, vinegar in the mixer which put the said cooling ozone water. And starch are added and mixed for 1 minute 30 seconds to 2 minutes 30 seconds at a rotation of 25 to 32 rotations / minute to produce a seasoning liquid having a temperature of 1 ° C to 3 ° C.

  Thus, by mixing in a short time with slow rotation, it is possible to mix without impairing the components of each compounding material.

Moreover, in the method for producing a potato dough-wrapped food according to claim 4 of the present invention, the blending ratio of the seasoning liquid in the seasoning liquid generating step is:
Cooled ozone water 88-93 wt%
4-7% by weight starch
Trehalose 1-4% by weight
0.3-0.6% by weight of salt
Vinegar 0.3-0.6% by weight
Vitamin C 0.05-0.15% by weight
It is characterized by being.

  When potato dough is made using the seasoning liquid of this blending ratio, when cuddling with a hug machine, multiple (many) folds are formed on the surface of the potato dough, and the potato dough wrapped food after freezing Even if they come into contact with each other in the bag, the folds are not broken, and when the oil is made, it has a crisp feeling, and after the oil is applied, there is no stickiness for a long time and the crisp feeling is maintained. In addition, the potato dough-wrapped food using this seasoning liquid does not generate mold on the potato dough or be altered by bacteria over a long period of time. In addition, the potato dough has a sufficient potato taste.

  Moreover, in the method for producing a potato dough-wrapped food according to claim 5 of the present invention, the kneading of the seasoning liquid and the dried mashed potato in the dough producing step is performed at a rotation of 16 to 20 rpm for 2 minutes 20 minutes. Kneading is performed for 2 seconds to 2 minutes and 40 seconds, and the dough temperature is adjusted to 3 ° C to 6 ° C.

  With this configuration, while controlling the viscosity of the potato dough using the temperature-controlled seasoning liquid, the mixing degree of the dried mashed potato and the seasoning liquid is slowed, and the mixing (kneading) time is adjusted to be moderately short. Thus, the viscosities of the potato dough can be made non-uniform, so that a large number of irregular pleats can be created on the surface of the potato dough in the hugging process in the hugging machine.

  Furthermore, in the potato dough-wrapped food according to claim 6 of the present invention, the inclusions obtained by the production method according to any one of claims 1 to 5 are hug-molded with potato dough, and the surface of the potato dough And a plurality of pleats.

According to this configuration, the potato dough-wrapped food can be oiled to be used as a fried food, or baked as it is, and placed on the table as a food having various textures, tastes and flavors. In addition, since the folds add a novelty to the appearance of the potato dough-wrapped food, the customer's purchasing power can be enhanced.
In addition, the potato dough-wrapped food has a solid feeling without oily stickiness after being oiled.

According to the method for producing a potato dough-wrapped food and the potato dough-wrapped food of the present invention, the following effects can be obtained.
(1) A potato dough-wrapped food in which a large number (plurality) of pleats are formed on the outer peripheral surface of a potato dough at the time of hugging can be produced at low cost without increasing the number of steps.
(2) A potato dough-wrapped food with a plurality of (many) pleats formed on the surface of the potato dough can be provided as a fried food with a crispy texture without causing stickiness when oily (fried in oil) .

(3) Potato dough-wrapped foods with multiple (many) pleats formed on the surface of the potato dough are frozen and packed in multiple bags, and even if they come in contact with each other, the folds are part of the potato dough itself. Because it is a thing, it will not break or peel off.
(4) The potato dough that has been hugged is free from mold over a long period of time and is not altered by bacteria.
(5) The potato dough-wrapped food can be placed on the table as a food that is wrapped and fried by oiling, or as a food having various tastes, flavors, and textures when baked as it is.

  The present invention has been briefly described above. The best mode for carrying out the present invention will be described below in detail with reference to the accompanying drawings.

It is a manufacturing-process figure which shows the manufacturing method of the potato dough wrapped food by embodiment of this invention. It is a front view which shows the potato dough-wrapped food by embodiment of this invention. It is sectional drawing of the potato dough wrapped food shown in FIG.

  Hereinafter, a potato dough-wrapped food according to an embodiment of the present invention and a manufacturing method thereof will be described with reference to the drawings.

  First, the manufacturing method of potato dough-wrapped food will be described, and then the potato dough-wrapped food manufactured by this manufacturing method will be described. FIG. 1 is a production process diagram illustrating a method for producing a potato dough-wrapped food according to the present embodiment. The method for producing a potato dough-wrapped food according to this embodiment is a method for producing a potato dough-wrapped food having a number of folds on the surface of the potato dough that has been encapsulated with the inner packaging material.

  In this potato dough-wrapped food manufacturing method, first, ozone water and ice are mixed in a mixer to generate cooling water having a water temperature of 1 ° C. to 2 ° C. (cooling ozone water generation step P1). In this cooling ozone water generation process P1, ozone water is used. Ozone (gas) itself is a very unstable substance, so there is no persistence, it is non-polluting and highly safe, and when dissolved in water, bacteria are killed by the oxidizing power of oxygen atoms generated by the decomposition of ozone itself. It becomes ozone water with sterilizing power. Ozone water has strong deodorizing and bleaching power.

  By using this ozone water for the production of potato dough, it is possible to prevent the potato dough from being moldy or altered by bacteria over a long period of time. And in this cooling ozone water production | generation process P1, ice is added to ozone water and it mixes for 3 minutes, for example for 28 rotations / minute rotation within a mixer. The water temperature is lowered to 1 ° C. by mixing the ozone water and ice. Thereby, the viscosity of the mashed potato which becomes the potato dough described later can be suppressed to a low level.

  Next, salt, trehalose, vitamin C, vinegar, and starch are added to and mixed with the cooled ozone water placed in the mixer, for example, to make a seasoning liquid at a temperature of 2 ° C. (seasoning liquid generation step P2). Here, vinegar is preferable because grain vinegar has no candy and has a refreshing and refreshing taste. The starch is preferably processed starch. Modified starch is readily available and easy to use. In this seasoning liquid production | generation process P2, the rotation speed of a mixer is set to 25-32 rotations / minute, Preferably it is 28 rotations / minute, 1 minute 30 seconds-2 minutes 30 seconds, Preferably it is seasoned with the said cooling ozone water for 2 minutes. Mix with liquid. Here, trehalose has a refreshing and refined sweetness, has a quality maintaining effect on carbohydrates, proteins, and lipids, and also has an action of suppressing bitterness, astringency, savory taste, raw odor, retort odor, and the like.

  Vitamin C produces collagen, strengthens immunity, anti-stress, secretion of hormones, prevents oxidation in the body, suppresses carcinogen synthesis, and other effects related to redox reactions in the body and contributes to the maintenance of a healthy body Is. Grain vinegar is a vinegar with a refreshing and refreshing taste that has no strawberry and is widely used in home cooking. Processed starch is used to impart viscosity and transparency to the dough. Such salt, trehalose, vitamin C, vinegar and starch are mixed in the mixer at 25-32 rpm for 1 minute 30 seconds to 2 minutes 30 seconds, preferably at 28 rpm for 2 minutes. By mixing, a seasoning liquid having a temperature of 1 ° C to 3 ° C, preferably 2 ° C is produced.

The mixing ratio of each material of the seasoning liquid here is 88 to 93% by weight of cooling ozone water, preferably 90 to 91% by weight, 4 to 7% by weight of starch, preferably 5 to 6% by weight, and trehalose 1 to 4%. Wt /%, preferably 2-3 wt%, salt 0.3-0.6 wt%, preferably 0.4-0.5 wt%, vinegar 0.3-0.6 wt%, preferably 0. 4 to 0.5% by weight, vitamin C 0.05 to 0.15% by weight, preferably 0.09 to 0.11% by weight.
When potato dough is made using the seasoning liquid of this blending ratio, when cuddling with a hug machine, multiple (many) folds are formed on the surface of the potato dough, and the potato dough wrapped food after freezing Even if they come into contact with each other in the bag, the folds are not broken, and when the oil is made, it has a crisp feeling, and after the oil is applied, there is no stickiness for a long time and the crisp feeling is maintained. Moreover, the potato dough-wrapped food using this seasoning liquid does not generate mold or change in quality due to bacteria over a long period of time. In addition, the potato dough has a sufficient potato taste.

  Subsequently, in the mixer, the seasoning liquid and the dried mashed potato are charged at a ratio of 0.8 to 1.3 parts by weight of the dried mashed potato with respect to 1.8 to 2.5 parts by weight of the seasoning liquid. Rotate at a speed of 18 minutes per minute, preferably 2 minutes 20 seconds to 2 minutes 40 seconds, preferably 2 minutes 30 seconds. Thereby, a potato dough having a temperature of 3 ° C. to 6 ° C., preferably 4 ° C. to 5 ° C. is generated (dough generating step P3). The dried mashed potato is preferably stored at a low temperature of 1 to 2 ° C. In this dough production process P3, in addition to using dried mashed potatoes as described above, for example, a potato skin peeled and sliced is put into a pan, boiled until soft, thrown away with boiling water, put back into the pan again and a little It is possible to use a smasher that has been crushed with a smasher when it is roasted to remove moisture and used as a potato. The mashed potatoes may be seasoned with butter, salt, pepper and the like. Moreover, the softness of mashed potatoes can be adjusted by adding milk.

  In this dough production | generation process P3, the temperature of a potato dough is reduced by the seasoning liquid temperature (1 to 3 degreeC) in the said seasoning liquid production | generation process P2, and a viscosity is suppressed. In addition, as described above, the mixing time of the mashed potato and the seasoning liquid is appropriately shortened, and the rotation speed of the mixer is slowed down, so that moisture can be infiltrated and distributed unevenly throughout, thereby Viscosity can be uneven from site to site. Therefore, when the potato dough hugged from the hugging machine in the subsequent hugging formation step P5 is extruded (injected) and cut, distortion occurs in the inner packaging material, and the distortion of the inner packaging material causes the distortion of the potato dough. A plurality (a large number) of irregularly shaped pleats can be generated on the surface.

  Next, the potato dough having a non-uniform viscosity in each part produced in the dough producing step P3 is transferred to a storage container and refrigerated and aged at a low temperature (approximately 3 ° C. to 6 ° C.) for 1.5 to 3.5 hours ( Aging step P4). This aging can impart flavor and umami to the potato dough. The potato dough thus aged is put into the dough input section of the hug forming machine. On the other hand, in this hugging molding, since the inner packaging material is fed into the inner packaging material feeding portion, these dough and the inner packaging material are extruded (injected) continuously or intermittently from the nozzle of the embedding molding machine, Disconnected. Thereby, the potato dough-wrapped food in which the inner packaging material is wrapped in the dough is sequentially generated. At this time, plural (many) pleats are formed on the surface of the potato dough of the potato dough-wrapped food to be manufactured.

  As shown in FIGS. 2 and 3, the potato dough-wrapped food has a form in which an inner wrapping material (ingredient) 12 is wrapped in a potato dough 11, and has a spherical shape, an elliptical spherical shape, an elliptical shape, a circular shape as a whole. A hug is formed. As the wrapping material 12 of the potato dough-wrapped food, white fish, beef and pork mince and vegetables, curry spice ground meat and cheese are used, and these are put into potato dough and finished in a pancake style. Potato dough-wrapped food, and potato dough-wrapped food that has been wrapped in potato dough and fried. Moreover, it can also be set as the confectionery which wrapped bacon and cheese as an inner packaging material in potato dough, and finished it like a pie, and the confectionery which wrapped the potato dough as the inner packaging material, chocolate, or cream.

  Further, as described above, the potato dough 11 extruded (injected) through the nozzle of the hugging machine has a viscosity that is not constant for each part (that is, non-uniform), and the inclusion material at the time of extrusion (injection) and cutting Due to the 12 distortions, a large number of folds 13 as described above are formed on the surface of the potato dough 11 (embelding step P5). Then, the potato dough-wrapped food having these folds 13 on the surface is stored in a freezer at, for example, −40 ° C., and is quickly frozen and stored by rapid freezing (rapid freezing step P6). The frozen potato dough-wrapped food is put in a packaging bag, sealed, shipped to the market, and then displayed, sold, etc. with a supermarket.

  In the potato dough-wrapped food obtained after embossing obtained in this way, a number of pleats 13 are formed on the surface of the potato dough 11. These folds 13 are integrally provided with the dough itself, and after the potato dough-wrapped food is stored in the packaging bag in a frozen state, the adjacent potato dough-wrapped foods collide with each other in the packaging bag. Even if it matches, it does not peel off like the bread crumbs attached to the surface of the conventional potato food, and the form of the fold 13 is maintained in the packaging bag. Further, the potato dough 11 and the folds 13 are not sticky by the inner packaging material 12, and the folds are not sticky by the moisture contained in the potato dough. Therefore, the potato dough-wrapped food with pleats 13 as a product looks good and does not deteriorate the yield.

  In addition, this potato dough-wrapped food is generally eaten as a packaged and fried food in which the potato dough 11 in a state of wrapping (wrapping) is fried in oil. For this reason, the potato dough-wrapped food in a hugged state can be placed on the table as it is simply by taking the required number from the packaging bag and frying it with oil. In this case, the wrapped potato dough-wrapped food is in a frozen state in the packaging bag until wrapped, and the dough 11 and the fold 13 do not become sticky regardless of the passage of time. . Therefore, when this is heat-treated by wrapping and eaten as it is, a light and crunchy texture can be obtained.

  Further, the folds on the surface of the fabric impart a decorative property. For this reason, the appearance of the potato dough-wrapped food is improved, and the customer's purchasing power can be enhanced. Further, it is not necessary to separately prepare a fold forming apparatus for forming the fold 13, so that the apparatus can be prevented from becoming complicated and the economic burden can be suppressed to a small level.

  In addition, cooking of the potato dough-wrapped food taken out of the packaging bag as described above is performed by putting the frozen potato dough-wrapped food in oil heated to 170 ° C. to 180 ° C. and immediately increasing the heating power. The temperature is adjusted so as to maintain the temperature of 170 ° C. to 180 ° C. Then, in this deep-fried cooking process, chopsticks and the like are swirled so that adjacent foods wrapped in potato dough are not connected to each other, and are pulled up from the oil in about 4 minutes.

  In the case of this fried food, it is preferable from the viewpoint of frying efficiency and frying efficiency that, for example, 5 potato dough-wrapped foods with a diameter of 4 centimeters are used as a guide for 1 liter of oil. . The potato dough-wrapped food fried in this way has a crispy texture and texture due to the characteristics of the dough 11 and the presence of the pleats 13, and can be directly placed on a table as a side dish, hors d'oeuvre, snacks, and the like.

As described above, the method for producing a potato dough-wrapped food according to this embodiment includes, for example, mixing ozone water and ice in a mixer to produce cooling water having a water temperature of 1 ° C., and using the cooling water in the mixer. Salt, trehalose, vitamin C, cereal vinegar and processed starch are added and mixed to make a seasoning liquid at a temperature of 2 ° C. The dried mashed potato is added to the seasoning liquid in the mixer at a ratio of 2.15 parts by weight to 1 part by weight. Mix and mix to produce a potato dough having a temperature of 4 ° C to 5 ° C. The potato dough is aged at a low temperature of approximately 5 ° C for 2 to 3 hours,
A plurality of folds are formed on the surface of the potato dough pushed out from the nozzle of the hugging machine for hugging and forming the inclusions in the aged potato dough, and the hugging formed with the folds is rapidly frozen at −40 ° C. It was decided.

  This makes it possible to produce a potato dough-wrapped food that is free from peeling and stickiness of bread crumbs as in potato foods with bread crumbs and that provides a crunchy texture with a simple and low-cost apparatus.

  In addition, by having a configuration in which a plurality of pleats are provided on the surface of the potato dough formed by embedding the inclusion, various textures, tastes and flavors can be obtained by wrapping this as a fried food or baking it as it is. It can be put on the table as a certain food. In addition, the folds add a novelty to the appearance of the potato dough-wrapped food, thereby increasing the customer's purchasing power.

  The present invention has an effect that there is no peeling or stickiness of bread crumbs as in potato foods with bread crumbs, and a crunchy texture is obtained, and the inner packaging material is wrapped in dough made mainly of potato It is useful for a potato dough-wrapped food and a method for producing the same.

11 Potato Dough 12 Inclusion 13 Fold P1 Cooling Ozone Water Generation Process P2 Seasoning Liquid Generation Process P3 Dough Generation Process P4 Aging Process P5 Embelding Process P6 Quick Freezing Process

Claims (6)

A cooling ozone water generating step for cooling the ozone water to generate a cooling ozone water having a water temperature of 1 ° C. to 2 ° C .;
Adding a salt, trehalose, vitamin C, vinegar and starch to the cooled ozone water and mixing them to produce a seasoning liquid having a temperature of 1 ° C to 3 ° C;
Dry mashed potato is blended at a ratio of 0.8 to 1.3 parts by weight with respect to 1.8 to 2.5 parts by weight of the seasoning liquid, and the temperature of the blend is adjusted to 3 ° C to 6 ° C and kneaded. A dough producing step for producing a potato dough having a temperature of 3 ° C to 6 ° C;
An aging step of aging the potato dough in a low temperature refrigeration at 3 ° C to 6 ° C for 1.5 hours to 3.5 hours;
A hugging molding step of hugging an inclusion by forming a plurality of folds on the surface of the potato dough with a hugging machine using the aged potato dough;
A quick freezing step in which the hug-molded product formed with folds is rapidly frozen at a low temperature;
A method for producing potato dough-wrapped food, comprising:   In the said cooling ozone water production | generation process, ozone water and ice are put into a mixer and mixed, The cooling ozone water with a water temperature of 1 degreeC-2 degreeC is produced | generated, The manufacturing method of the potato dough wrapped food of Claim 1 characterized by the above-mentioned. .   Production of the seasoning liquid in the seasoning liquid production step is performed by adding salt, trehalose, vitamin C, vinegar and starch to the mixer containing the cooled ozone water and rotating at 25 to 32 rpm for 1 minute 30 seconds to Mixing for 2 minutes and 30 seconds to produce a seasoning liquid at a temperature of 1 ° C to 3 ° C, the method for producing a potato dough-wrapped food according to claim 1 or 2. The blending ratio of the seasoning liquid in the seasoning liquid generating step is
Cooled ozone water 88-93 wt%
4-7% by weight starch
Trehalose 1-4% by weight
0.3-0.6% by weight of salt
Vinegar 0.3-0.6% by weight
Vitamin C 0.05-0.15% by weight
The method for producing a potato dough-wrapped food according to any one of claims 1 to 3, wherein:   The kneading of the seasoning liquid and the dried mashed potatoes in the dough producing step is carried out by rotating at 16 to 20 rpm with a mixer, kneading for 2 minutes 20 seconds to 2 minutes 40 seconds, and adjusting the dough temperature to 3 ° C. to 6 ° C. The method for producing a potato dough-wrapped food according to any one of claims 1 to 4.   A potato dough-wrapped food characterized in that the inclusions obtained by the production method according to any one of claims 1 to 5 are hugged and formed with potato dough and have a plurality of folds on the surface of the potato dough.

Images