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.COPYRIGHT: (C)2015,JPO&INPIT【課題】 サクサクとした食感が得られるジャガイモ生地包み食品を安価に製造可能にする。【解決手段】 オゾン水と氷をミキサーに入れて混合して、水温1℃の冷却水を生成し、ミキサー内の前記冷却水に塩、トレハロース、ビタミンC、穀物酢および加工澱粉を加えて混合して、温度2℃の調味液を作り、ミキサー内の前記調味液に乾燥マッシュポテトを2.15重量部対1重量部の割合で配合して混合し、これにより温度4℃~5℃のジャガイモ生地11を生成し、このジャガイモ生地11を略5℃の低温冷蔵にて2時間~3時間熟成させ、熟成した前記ジャガイモ生地11に内包物12を抱餡成形する抱餡機のノズルから押し出されるジャガイモ生地11の表面に複数のヒダ13を形成させ、ヒダ13が形成された抱餡成形物を-40℃で急速凍結させる。【選択図】 図1
