JP6112441B2 - Sweet potato processed food and method for producing sweet potato processed food - Google Patents

Description

  The present invention relates to the production of processed sweet potato foods, and does not rely on additives such as sweeteners or acidulants, and is produced by a processed sweet potato food that has been adjusted to give a natural sweetness or sour taste, and its production method. The present invention relates to a method for producing processed sweet potato foods.

  Sweet potatoes are eaten as grilled salmon, steamed salmon, and dried salmon. Other sweet potatoes are sweet potatoes, sweet potatoes, sweet potatoes, and sweet potatoes, and sweet potatoes. In addition, sweet potato is rich in vitamins, minerals, dietary fiber, polyphenols and other components preferable for human health, and is a particularly popular food for women. For this reason, there are many examples of food development using sweet potato as the main ingredient.

Examples of sweet potato jam include Japanese Patent Laid-Open No. 10-14510 (manufacturing method of sweet potato jam) and Japanese Patent Application Laid-Open No. 2008-278865 (fung red fermented food with awamori koji, red koji, and yellow koji, and its manufacturing method).
JP 10-14510 A JP 2008-278865 A

When sweet potatoes are heat-treated like baked potatoes or steamed potatoes, some of the starch contained in the sweet potatoes is saccharified and sweetened, but the sweetness varies depending on the variety, production area, storage period, and the like. When using it as a raw material for koji, there are sweet potatoes whose sweetness is insufficient depending on the raw materials received, so it is necessary to adjust the sweetness, and natural sweeteners or sugars such as sugar are added. As a result, when sweeteners are added, the natural sweetness of sweet potatoes is impaired, and the addition of sugars such as sugar leads to higher calories and is not suitable for low-calorie health foods.

To produce sweet potato jam from steamed rice cake, sweeteners and acidulants are added to create a sweet and sour taste. For example, in Japanese Patent Laid-Open No. 10-14510, sweet potato paste is added with sweetener, citric acid, syrup and gelling agent in order. However, the manufacturing method using many additives does not meet the current situation where health foods that exclude additives are oriented.

Therefore, the object of the present invention is to process sweet potato processed foods that have a natural sweetness and sourness and are adjusted to a flavor without relying on additives such as sweeteners or acidulants, etc. It is in providing the sweet potato processed food manufactured by this manufacturing method and its manufacturing method.

  As a result of earnestly examining the above problems, the present inventors have used cereal meal used for sake and shochu to adjust the sweetness and sourness of steamed rice cake without relying on additives such as sweeteners and sour agents. The present inventors have found that it is most effective to use saccharification power and citric acid possessed by the cereal meal and have reached the present invention.

That is, the technical problem of the present invention is solved by the following means. The present invention according to claim 1 can be obtained by mixing cereal meal with heat-treated sweet potato at an addition ratio of 2 to 30% by weight with respect to sweet potato and saccharifying the sweet potato at a temperature of 50 to 70 ° C. for 10 to 30 hours. To provide a processed sweet potato food.

  Here, the sweet potato heat treatment step is a process for gelatinizing the sweet potato starch, and includes heat treatment by steaming, boiling, baking, microwave oven, or the like.

  Cereal rice cakes are rice cakes made from rice, wheat, rice cakes, beans, beans, rice cakes, and corn. The saccharification power of the cereal meal is the ability to break down the sweet potato starch into sugars by the saccharification enzyme of the cereal meal and is the ability to sweeten the sweet potato processed food.

  The present invention described in claim 2 is characterized in that the cereal meal according to claim 1 is rice bran. Rice bran is strong in saccharification and does not change the color of sweet potatoes, which are white.

A third aspect of the present invention is a sweet potato processed food characterized in that the rice bran according to the second aspect is a rice bran produced using yellow koji mold as a seed koji. The rice bran used for sweet potato processed foods provided as a material for sweet potato confectionery that does not require sourness, such as koji and kaki kintsuba, is preferably produced using Asergillus oryzae with low citric acid-producing ability as a seed koji. The processed sweet potato food according to claim 3 contains 10 mg / 100 g or more of γ-aminobutyric acid, which can be expected to have effects such as lowering blood pressure, improving kidney and liver functions, and tranquilizing action when the processed sweet potato food is produced.

Claim 4 is a mixture of heat-treated sweet potatoes with a grain ratio of 2 to 30% by weight based on the sweet potatoes and using a koji mold that has a large citric acid-producing ability, and is mixed at a temperature of 50 to 70 ° C. The present invention provides a processed sweet potato food having a sour taste of citric acid, which is obtained by saccharifying sweet potato for 30 hours. The cereal meal used for sweet and sour processed sweet potato foods such as rice cake jam is preferably produced using koji mold with high citric acid production ability. Examples include Aspergillus kawachii and Aspergillus awamori.

A fifth aspect of the present invention is characterized in that the cereal meal according to the fourth aspect is a rice bran. Rice bran is strong in saccharification, and a lot of citric acid is produced, and the color of sweet potato used in white is not changed. A sixth aspect of the present invention is the processed sweet potato food according to the fifth aspect, characterized by having a citrus aroma.

  Claim 7 is a method for producing a sweet potato processed food according to claim 1, and claim 8 is a method for producing a sweet potato processed food according to claim 7, wherein the cereal meal is rice bran. The method for producing a sweet potato processed food according to claim 8, wherein the rice bran is produced using yellow koji mold as a seed pod, and claim 10 is a method for producing the sweet potato processed food according to claim 4, Claim 11 is the method for producing a sweet potato processed food according to claim 7, wherein the cereal meal is rice bran.

According to the present invention, sweet potato processed foods with increased sweetness without using sugar-like sugars or sweeteners in steamed rice cakes and baked rice cakes are used as ingredients for Japanese sweets such as rice cakes and rice cakes. Can be provided. Moreover, when the rice bran manufactured with the yellow koji mold is used for the cereal meal to be used, the content of γ-aminobutyric acid is increased, and the processed sweet potato food with a function of suppressing an increase in blood pressure is obtained. Furthermore, when a cereal meal produced using a koji mold having a large citric acid-producing ability is used, the sour taste of citric acid and citrus aroma are added to give a flavor like a sweet and sour fruit jam and can be provided as a material for Western confectionery.

  If the sweet potato which is the main raw material of this invention is a sweet potato, there will be no restriction | limiting in particular. For example, Koganesengan, Benissatsuma, Kokei No.14, Ayamurasaki, Murasakimasari, Jay Red, Tamakane, White Satsuma and the like.

  In the present invention, the sweet potato processed food produced using a cereal meal produced using a koji mold having a low ability to produce citric acid (for example, koji mold) has a sweet taste and is used for koji, koji kinba, and the like. Sweet potato processed foods produced using cereal meal produced using koji molds with high citric acid-producing ability (for example, white koji molds, black koji molds) are sweet and sour and used for koji jam and the like. Then, below, two forms of the manufacturing method of the sweet potato processed food concerning this invention are demonstrated in detail. FIG. 1 shows the flow of the manufacturing method of the present invention.

(1) A sweet sweet potato processed food produced using a cereal meal produced using yellow koji mold will be described.

(A) Process of heat-treating sweet potato Wash the sweet potato and remove the defective part. The sweet potato is heat-treated in a steamer for 50 minutes under the condition that the product temperature is 100 ° C. The heat treatment is performed for the purpose of gelatinizing the sweet potato starch to kill germs, improving the flavor, and improving the efficiency of subsequent enzymatic saccharification with rice bran.

(I) Process of crushing heat-treated sweet potatoes The heat-treated sweet potatoes are peeled and crushed. This is because the size of the crushed sweet potato is such that it passes through a 10 mm screen and is easy to mix with rice bran. Peeling is to prevent the texture of the sweet potato processed food of the present invention from significantly lowering the texture when the sweet potato skin remains. The skin may be removed by saccharification after saccharification without peeling off the sweet potato.

(C) Saccharification reaction process cereal cocoons are obtained by breeding koji molds on steamed cereals. Cereal meal contains many amylases that decompose starch into glucose. By mixing cereal meal with crushed sweet potato, the starch of sweet potato is decomposed into glucose and becomes sweet. Cereal rice cakes indicate rice cakes made from rice, wheat, rice cakes, rice cakes, beans, rice cakes, and corn. Preferably, rice or barley koji that is easy to make koji with strong saccharification power is used. More preferably, a rice bran that does not change the color of the sweet potato used in white is used.

  In order to make (i.e., make) rice bran used in the production of the sweet potato processed food of the present invention, the spore of yellow koji mold is in contact with steamed rice and left at a temperature of about 35 ° C. for about 40 hours. Thereafter, spores germinate, and rice bran (hereinafter referred to as yellow rice bran) in which steamed rice is covered with hyphae mycelia is obtained. The yellow rice bran can be used as it is, but it may be dried by ventilation at 40 ° C. and powdered as appropriate, and used as a dry powder yellow rice bran.

  Put the crushed sweet potato and yellow rice bran into the tank and mix. The mixing ratio is 2 to 30% by weight, preferably 5 to 20% by weight of yellow rice bran with respect to sweet potato. If the amount of yellow rice bran used exceeds 30% by weight with respect to sweet potato, the flavor of yellow rice bran becomes a strong liquor flavor, and if it is less than 25% by weight, the flavor of yellow rice bran becomes difficult to feel. On the other hand, if the amount is 2 parts by weight or less, the saccharification of the starchy sweet potato is insufficient, and a sufficient saccharification power can be obtained at 5% by weight.

Next, it is allowed to stand at 50 to 70 ° C., preferably 55 to 65 ° C., usually for 10 to 30 hours, preferably 15 to 24 hours to decompose (saccharify) the starchy material of sweet potato to obtain a saccharified sweet potato product. When saccharifying, it may be appropriately stirred. If the saccharification temperature is 50 ° C. or less, the saccharification enzyme is easily rotted during saccharification. The temperature at which the saccharifying enzyme of yellow rice bran works most is 55 to 65 ° C. The saccharification time is less than 10 hours, resulting in insufficient saccharification and insufficient sweetness. Moreover, although 50-70 degreeC is a temperature range which a saccharification enzyme works, if it hold | maintains in this temperature range for 30 hours or more, a saccharification enzyme will deactivate and saccharification will not advance.

(D) Scouring process Saccharified sweet potato is rubbed with a strainer This is because the fiber contained in the sweet potato is removed to give a smooth texture. If the sweet potato heat-treated in step (I) is not peeled, the peel can be removed in this step because the peel is mixed in the saccharified sweet potato. This step is not necessary when manufacturing a product in which sweet potato peels and fibers are mixed.

The saccharified sweet potato saccharified product is sterilized by heating at a temperature of 85 ° C. or higher, preferably 90 to 98 ° C. for 5 to 15 minutes. This is to inactivate miscellaneous enzymes contained in yellow rice bran and stabilize the quality after commercialization. Usually, it is processed into a sweet potato processed food product through a sterilization process.

The form of the processed sweet potato food of the present invention is pasty, the sugar content is 15-30%, and the sweetness is strong. When used as a material such as candy, strawberry candy, sweet potato, sugar and other sweeteners are unnecessary or can be reduced. Moreover, the sweet potato processed food of this invention contains 10 mg / 100g or more of (gamma) -aminobutyric acid, and becomes 5 times or more of the average (gamma) -aminobutyric acid content of steamed sweet potato 2mg / 100g. γ-Aminobutyric acid is an inhibitory neurotransmitter that activates blood flow in the brain, increases oxygen supply, and functions to increase the metabolic function of brain cells. The effects that can be expected by taking γ-aminobutyric acid include lowering blood pressure, improving kidney and liver functions, and tranquilizing action. Thus, the sweet potato processed food of this invention can be used as a confectionery material, and the confectionery requested | required of the consumer who aims at the health food which excluded the additive can be manufactured.

(2) A sweet and sour sweet potato processed food produced using a cereal meal produced using white koji mold as a koji mold having a large citric acid-producing ability will be described.

(A) Process of heat-treating sweet potato The sweet potato is washed and the defective part is excised. The sweet potato is heat-treated in a steamer for 50 minutes under the condition that the product temperature is 100 ° C. The heat treatment is performed for the purpose of gelatinizing the sweet potato starch to kill germs, improving the flavor, and improving the efficiency of subsequent enzymatic saccharification with rice bran.

(I) Process of crushing heat-treated sweet potatoes The heat-treated sweet potatoes are peeled and crushed. This is because the size of the crushed sweet potato is such that it passes through a 10 mm screen and is easy to mix with rice bran. Peeling is to prevent the texture of the sweet potato processed food of the present invention from significantly lowering the texture when the sweet potato skin remains. The skin may be removed by saccharification after saccharification without peeling off the sweet potato.

(C) Saccharification reaction process cereal cocoons are obtained by breeding koji molds on steamed cereals. Cereal meal contains many amylases that decompose starch into glucose. By mixing cereal meal with crushed sweet potato, the starch of sweet potato is decomposed into glucose and becomes sweet. Moreover, since the cereals produced using the koji mold having high citrate producing ability as the seed koji has a citric acid concentration of about 2% by weight, the processed sweet potato processed food is sour and sweet and sour. Cereal rice cakes are rice cakes made from rice, wheat, rice cakes, beans, beans, rice cakes, and corn. Preferably, rice or barley koji that is easy to make koji with strong saccharification power is used. More preferably, a rice bran that does not change the color of the sweet potato used in white is used.

In order to make (i.e., make) rice bran used for the production of the sweet and sour sweet potato processed food of the present invention, the spores of birch fungus are in contact with steamed rice and left at a temperature of about 35 ° C. for about 40 hours. Thereafter, spores germinate, and rice bran (henceforth white rice bran) in which steamed rice is covered with hyphae mycelia is obtained. The white rice bran can be used as it is, but it may be dried by ventilation at 40 ° C. and powdered as appropriate, and used as a dry powder white rice bran.

Put the crushed sweet potato and white rice bran into the tank and mix. The mixing ratio is 2 to 30% by weight, preferably 5 to 20% by weight of yellow rice bran with respect to sweet potato. When the amount of white rice bran used exceeds 30% by weight with respect to sweet potato, the flavor of white rice bran becomes strong and the acidity becomes too strong. If it is 25% by weight or less, the flavor of white rice bran becomes difficult to feel and the sourness is harmonized. On the other hand, if the amount is 2% by weight or less, saccharification of the sweet potato starch is insufficient, and if the amount is 5% by weight, sufficient saccharification is obtained.

Subsequently, it is left at 50 to 70 ° C., preferably 55 to 65 ° C., usually for 10 to 30 hours, preferably 15 to 24 hours to decompose (saccharify) the starchy material of sweet potato to obtain a saccharified sweet potato product. When saccharifying, it may be appropriately stirred. If the saccharification temperature is 50 ° C. or less, the saccharification enzyme is easily rotted during saccharification. The temperature at which the saccharification enzyme of white rice bran works most is 55 to 65 ° C. The saccharification time is less than 10 hours, resulting in insufficient saccharification and insufficient sweetness. Moreover, although 50-70 degreeC is a temperature range which a saccharification enzyme works, if it hold | maintains in this temperature range for 30 hours or more, a saccharification enzyme will deactivate and saccharification will not advance.

(D) Scouring process Saccharified sweet potato is rubbed with a strainer This is because the fiber contained in the sweet potato is removed to give a smooth texture. If the sweet potato heat-treated in step (I) is not peeled, the peel can be removed in this step because the peel is mixed in the saccharified sweet potato. This step is not necessary when manufacturing a product in which sweet potato peels and fibers are mixed.

The saccharified sweet potato saccharified product is sterilized by heating at a temperature of 85 ° C. or higher, preferably 90 to 98 ° C. for 5 to 15 minutes. This is to inactivate the miscellaneous enzymes of white rice bran and stabilize the quality after commercialization. Usually, it is processed into a sweet potato processed food product through a sterilization process.

The form of the processed sweet potato food of the present invention is pasty, with a sugar content of 15 to 30%, a citric acid content of 250 to 1,000 mg / 100 g, and sweet and sour. When used as a candy jam or sauce for Western confectionery, sugar and acidulants can be eliminated or reduced, and calories can be reduced. Thus, the sweet potato processed food of this invention can be used as a confectionery material, and the confectionery demanded by the consumer who aims at the health food which excluded the additive can be manufactured.

  The saccharification temperature in the saccharification reaction process of sweet potato using yellow rice bran was examined. The sweet potato (variety: Benisatsuma) was washed, and after the defective part was excised, it was steamed at 100 ° C. for 50 minutes with a steamer. Next, after cooling, the skin was peeled and crushed to the extent that it passed 1 to 10 mm.

  As the seed rice of the yellow rice bran, the yellow koji mold for saccharification manufactured by Kawachi Genichiro Shoten was used. The seed rice was sprinkled on the steamed rice and kept at 35 ° C. for 40 hours, and the mixture was appropriately stirred during the production. The resulting rice bran was dried by ventilation at 40 ° C. for 15 hours, and the dried product was pulverized with a coffee mill to obtain a dry powdered yellow rice bran.

  Next, 10% by weight of dry powdered yellow rice bran was added to the steamed and crushed sweet potato, mixed carefully, and saccharified at 50 to 65 ° C. for 20 hours to obtain a pasty saccharified sweet potato.

  The obtained sweet potato saccharified product is diluted 3 times with distilled water, filtered through a filter paper (No. 2), and the filtrate is analyzed with a digital sugar content meter (manufactured by Atago Co., Ltd.). The Brix sugar content of the sweet potato saccharified product was determined by calculating the value. Analysis of Brix sugar content using a digital sugar content meter is a simple method for measuring the sugar concentration, indicating that the higher the sugar content, the more sugar is produced and the sweeter it is. Table 1 shows the sugar content analysis results of the sweet potato saccharified product when the saccharification temperature was changed.

It was found that the sweet potato saccharification product using yellow rice bran has the highest sugar content at 55 ° C. and the sweetest. Therefore, it was found that a saccharification temperature of 55 ° C. is good for efficiently saccharifying starch.

  The saccharification temperature in the sweet potato saccharification reaction process using white rice bran was examined. The sweet potato (variety: Benisatsuma) was washed, and after the defective part was excised, it was steamed at 100 ° C. for 50 minutes with a steamer. Next, after cooling, the skin was peeled and crushed to the extent that it passed 1 to 10 mm.

  The white rice koji was made from a white rice cake made by Kawauchi Genichiro Shoten. The seed rice was sprinkled on the steamed rice and kept at 35 ° C. for 40 hours, and the mixture was appropriately stirred during the production. The resulting rice bran was dried by ventilation at 40 ° C. for 15 hours, and the dried product was pulverized with a coffee mill to obtain a dry powdered white rice bran.

  Next, 20% by weight of dry powdered white rice bran was added to the steamed and crushed sweet potato, mixed carefully, and saccharified at 50 to 65 ° C. for 20 hours to obtain a pasty saccharified sweet potato.

  The obtained sweet potato saccharified product is diluted 3 times with distilled water, filtered through a filter paper (No. 2), and the filtrate is analyzed with a digital sugar content meter (manufactured by Atago Co., Ltd.). The Brix sugar content of the sweet potato saccharified product was determined by calculating the value. Table 2 shows the results of sugar content analysis of the sweet potato saccharified product when the saccharification temperature was changed.

It can be seen that the sweet potato saccharified product using white rice bran has the highest sugar content at 60 ° C., and is the sweetest. Therefore, it was found that a saccharification temperature of 60 ° C. is good for efficiently saccharifying starch.

  A processed sweet potato food using yellow rice bran was studied by examining the amount of rice bran added. In the same treatment method as in Example 1, 2-30% by weight of dry powdered yellow rice bran was added to sweet potato steamed and crushed with Benissatsu, mixed carefully, and saccharified at 55 ° C. for 20 hours.

  The obtained saccharified sweet potato was lined up, filled into a retort film package, sterilized in a 90 ° C. water bath for 5 minutes after vacuum packaging, and a processed sweet potato food using yellow rice bran was obtained.

  The obtained sweet potato processed food is appropriately diluted with distilled water, and the sugar composition is analyzed by high performance liquid chromatograph (manufactured by JASCO Corporation, column is Shodex KS801, mobile phase is water), and glucose, fructose, sucrose The total value of maltose was determined as the sugar content. In addition, a taste test was conducted by five panelists. It is evaluated by a three-point method (1: good, 2: normal, 3: bad), and from the taste evaluation of each paneler, 1.0 to 1.5 is evaluated as ◎, and 1.5 to 2.0 is evaluated as ◯. 0 to 2.5 is indicated by Δ, and 2.5 to 3.0 is indicated by ×. Table 3 shows the results of the processed sweet potato food using yellow rice bran.

  Sweet potato processed foods using yellow rice bran are excellent in flavor with 5-20% yellow rice bran addition, sweetness is insufficient at 2% or less, and aroma of sweet and sweet sake is generated at 30% or more. I found out that something was wrong.

  A processed sweet potato food using white rice bran was studied by examining the amount of rice bran added. In the same treatment method as in Example 2, 2-30% by weight of dry powdered white rice bran was added to sweet potato steamed and crushed with Benissatsu, mixed carefully, and saccharified at 60 ° C. for 20 hours.

  The obtained saccharified sweet potato was lined up, filled into a retort film package, sterilized in a 90 ° C. water bath for 5 minutes after vacuum packaging, and a processed sweet potato food using white rice bran was obtained.

  The obtained sweet potato processed food is appropriately diluted with distilled water, and the sugar composition is analyzed by high performance liquid chromatograph (manufactured by JASCO Corporation, column is Shodex KS801, mobile phase is water), and glucose, fructose, sucrose The total value of maltose was determined as the sugar content. In addition, a taste test was conducted by five panelists. It is evaluated by a three-point method (1: good, 2: normal, 3: bad), and from the taste evaluation of each paneler, 1.0 to 1.5 is evaluated as ◎, and 1.5 to 2.0 is evaluated as ◯. 0 to 2.5 is indicated by Δ, and 2.5 to 3.0 is indicated by ×. Table 4 shows the results of the processed sweet potato foods using white rice bran.

The sweet potato processed food using white rice bran was excellent in flavor when the white rice bran addition amount was 5 to 20%, and it was found that the sweetness was insufficient at 2% or less, and the acidity was too strong at 30% or more.

  A sweet potato processed food using yellow rice bran was produced using purple potato-based Murasakikisari containing Benicatsuma and anthocyanin used in baked rice cake. 5% by weight of dry powdered yellow rice bran was added to sweet potato that was steamed and crushed with the same treatment method as in Example 3, mixed thoroughly, and saccharified at 55 ° C. for 20 hours.

  The sweet potato processed food was manufactured in the same process as Example 2 from the obtained sweet potato saccharified product. The obtained sweet potato processed food was used to determine the sugar content and at the same time using an amino acid analyzer (manufactured by Nippon Waters Co., Ltd.), and γ-amino by the AccQ-Tag method (precolumn method using the derivatization reagent AccQ · Flour ™). The butyric acid content was analyzed. In addition, a taste test was conducted by five panelists. Table 5 shows the sugar content, γ-aminobutyric acid content, and sensory evaluation results of steamed paste (control) and processed sweet potato food using yellow rice bran (invention) for Benisatsu and Murasakimasari.

Compared with the steamed paste of the control, the sweet potato processed food of the present invention has a sweet potato-like sweet potato processed food with increased sugar content and increased sweetness in both Benissatsu and Murasakimasari. In addition, with regard to the content of γ-aminobutyric acid, the processed sweet potato food of the present invention is dramatically increased by 10.5 times for Benicatsuma and 7.5 times for Murasakimasari, compared to steamed paste. It became sweet potato processed food that can be expected.

  Sweet potato processed foods using white rice bran were produced using bean satsuma, which is used for baked potatoes, purple koji-spotted purple clams containing anthocyanins, and tama-kane, a sweet potato of a carotene-containing line. 10 parts by weight of dry powdered white rice bran was added to 100 parts by weight of sweet potato steamed and crushed by the same treatment method as in Example 4, mixed carefully, and saccharified at 60 ° C. for 20 hours.

  The sweet potato processed food was manufactured from the obtained sweet potato saccharified product in the same process as in Example 4. The obtained sweet potato processed food was determined for the citrate content using an organic acid analyzer (manufactured by JASCO Corporation, column is Shodex KC811, mobile phase is perchloric acid). In addition, a taste test was conducted by five panelists. Table 6 shows the sugar content, citric acid content, and sensory evaluation results of the sweet potato processed food (invention) using steamed paste of Benissatsu, Murasakimasari and Tamakane and white rice bran.

Compared to the control steamed paste, the sweet potato processed food of the present invention has a sweetness with all the sugar content of Benicatsuma, Murasakimasari and Tamakane, and added with citric acid derived from birch, and a sweet and sour jam-like sweet potato processed food became. Benissatsuma has a citrus scent and Murasakimasari has a plum-like scent. Tama Akane has an orange-like scent, resulting in a sweet potato processed food reminiscent of fruit jam. When the scent components were analyzed, all the sweet potato processed foods of the present invention detected linalool, which is a citrus scent.

It is a figure which shows one Embodiment of the manufacturing method of the brewing vinegar of this invention.

Claims (2)

A step of heat-treating the sweet potato, a step of crushing the heat-treated sweet potato, a step of adding 5-20% by weight of the crushed sweet potato with rice bran produced using koji mold, and a sweet potato and yellow koji mold A method for producing a sweet potato processed food comprising a step of saccharifying a sweet potato for 10 to 30 hours at a temperature of 50 to 70 ° C. with a mixture of rice bran produced by using the rice bran. A step of heat-treating the sweet potato, a step of crushing the heat-treated sweet potato, a step of adding 5-20% by weight of the crushed sweet potato with rice bran produced using white koji, and sweet potato and white koji A method for producing a sweet potato processed food comprising a step of saccharifying a sweet potato for 10 to 30 hours at a temperature of 50 to 70 ° C. with a mixture of rice bran produced by using the rice bran.