JPH09294559A - Production of dried sweet potato and thick malt syrup used therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a dried sweet potato which is not excessively hard but excellent in sugar content and other flavors and produce a thick sweet potato syrup used therefor. SOLUTION: A steamed raw material sweet potato is sliced to provide plural slices. A thick sweet potato syrup is prepared from the sweet potato, diluted and then sprayed on the right and back surfaces of the slices and the resultant slices are subsequently allowed to stand for about 3hr and placed in a drying chamber to alternately and repetitively perform heating and unheating operations. Thereby, forced drying is carried out to afford a slice type dried sweet potato which is not excessively hard but excellent in flavor with a high sugar content. The thick sweet potato syrup used for the method is obtained by placing the steamed raw material sweet potato in a cloth bag, pressing the sweet potato and boiling down the resultant pressed juice over a low fire until the weight thereof is reduced by 40%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a dried product for producing a dried sweet potato having an excellent flavor and a starch syrup used therefor.

[0002]

BACKGROUND OF THE INVENTION Conventionally, dried sweet potatoes, which have been washed, are steamed with high-temperature steam to peel off the epidermis and cut off unnecessary portions on both ends, and sliced into slices having a thickness of, for example, about 10 mm. Or, cut into stick pieces with one side of 10 to 30 mm and dried in the sun for about one week or longer if necessary, and it has been manufactured as slice type or stick type dried potatoes. It was

It has also been attempted to put the sliced sliced pieces or cut sticked pieces in a drying chamber and dry them for a short time of about a day or so, to produce slice-type dried sticks or stick-type dried sticks. Came.

The former manufacturing method is a traditional one, and if the weather is good, it is possible to obtain dried sweet potatoes which are generally excellent in flavor and the like.
However, since the drying process is performed outdoors, it is difficult to avoid the problem that dust and sand, and in some cases, bird droppings, may adhere to the obtained dried product. The latter manufacturing method has been attempted to avoid such problems and to manufacture in a short period of time and with less labor. However, so far, the latter manufacturing method has originally obtained the dried and dried vegetables. It does not change to the color of, is harder than necessary, and does not have sufficient sweetness. Even with the former manufacturing method, if the weather is unfavorable, the dried syrup obtained may not be the original color, it may become harder than necessary, or it may not be possible to obtain sufficient sweetness. Is difficult to avoid because of the weather.

[0005]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention provides a conventional method for producing dried food using sun drying, and a drying chamber for solving the problems. It is an object of the present invention to improve a manufacturing method of performing forced drying by providing a method for manufacturing a dried product having appropriate hardness, sweetness and other flavors and a candy used for the method.

[0006]

Means for Solving the Problems The present invention is a method for producing a dried product by adhering boiled or steamed raw material sweet potatoes or pieces of starch syrup made from sweet potatoes to the pieces, and then drying the raw material sweet potato pieces with the syrup. is there.

The raw material sweet potato pieces are sliced pieces each having a thickness of about 10 mm or 10 to 3 on one side of an end portion.
There are various modes such as stick pieces that are cut to about 0 mm, and this is a concept including any of them. Moreover, the process of making the raw sweet potato pieces is exactly the same as the conventional one. That is, the raw raw sweet potatoes are washed, placed in a steamer and steamed with high-temperature steam, and then the epidermis is peeled off, and then the narrow portions at both ends are cut, and then the raw sweet potato pieces are formed by slicing or the like.

According to the method for producing dried food of the present invention, however, since the raw material sweet potato and the piece of starch syrup made of sweet potato are attached and dried, for example, when conventional sun drying is performed. However, if the weather is good, it is possible to obtain a dried sweet potato having a high sugar content, a good color tone, an excellent flavor, and not excessively hardening and having an appropriate softness. Even if the weather is bad, it is possible to obtain a dried sweet potato having a sugar content equal to or higher than that of the original dry one, having a good color tone, an excellent flavor, and an appropriate softness. The sugar content and flavor promoted by candy cane are made from sweet potatoes themselves and are of the same quality.
There is no sense of discomfort, and the humidity thereof works well to secure the softness.

Even when the drying step is carried out by forced drying in a drying chamber, the starch syrup made of sweet potato works well for enhancing the sugar content, ensuring the color and flavor, and maintaining the softness. However, it is possible to obtain the excellent dried sardines as described above.

According to the research conducted by the inventor of the present invention, when the raw material sweet potato pieces are simply forced to dry in a short time, the raw material sweet potato pieces do not averagely dry, and the surface of the raw sweet potato pieces rapidly dries. , The surface will be hardened, and when the raw sweet potato pieces are dried, saccharification will stop, sweetness will not be obtained, and the color of the sweet potato that has been boiled or steamed will be maintained as it is, the original dryness. The change to the thing color stops. And, of course, you will not be able to obtain the original flavor of dried vegetables.

As described above, by attaching the starch syrup made from sweet potatoes to the raw sweet potatoes and pieces, the humidity can be maintained for a long time, the saccharification is promoted, and the sugar content is added to enhance sweetness. Further, due to the promotion of saccharification, the color tone is favorably changed, and thus the above-mentioned problems are solved, and the above-mentioned excellent dried syrup can be obtained. However, in this case, since the drying step is performed in the drying chamber, there is also an advantage that there is no possibility of causing problems such as adhesion of dust or bird droppings that may occur during the sun drying step as described above. Is something that can be done.

By the way, in the above-mentioned method for producing dried syrup of the present invention, it is possible to attach the starch syrup to the raw material sweet potato pieces by spraying means. In such a case, the starch syrup has the surface of the raw sweet potato pieces. Since it adheres to the surface in spots, the raw sweet potato is well absorbed in the piece, and there is no problem that unnecessary gloss or shine is generated on the surface of the obtained dried product. Further, there is no problem that the raw material sweet potatoes or the dried sweet potatoes which are in contact with each other are in a bonded state. The starch syrup is used after diluting it to a concentration suitable for spraying with a spraying means.

The adhesion of the starch syrup to the raw material sweet potato pieces can be performed by spraying means, for example, by applying a diluted starch syrup to the surface of the raw material sweet potato pieces with a brush, or by adding a diluted starch syrup. The raw sweet potato pieces can be dipped in and adhered to the container. Each has the advantage that it can be easily attached. By increasing the dilution ratio, unnecessary gloss on the surface may occur,
It is possible to avoid the problem that the raw sweet potato pieces or the dried and dried sweet potato pieces are stuck to each other.

The above-mentioned raw material sweet potato pieces are placed in a drying chamber to alternately and repeatedly perform heating and non-heating, and at the same time, introduce and exhaust air with humidity adjusted to around 40%. And the introduction and exhaust of the air,
Forced drying can be performed by using a large air volume when warming and a small air volume when not heating. In this case, the forced drying in the drying chamber is uniform over the entire raw material sweet potato pieces. Since the water is not completely lost, the saccharification proceeds, and it is possible to obtain an excellent dried sardine having a good flavor and firmness.

That is, at the time of heating, drying of the raw material sweet potato pieces is promoted, the water content thereof evaporates, and the air with increased humidity is exhausted. At this time, air whose humidity is adjusted to around 40% is introduced into the drying chamber so that excessive drying does not proceed. In this way, when the raw sweet potato pieces have been dried to some extent, the raw sweet potato pieces move to the non-heated state. In the case of the raw material sweet potato pieces, drying near the surface progresses more than in the inside during heating, and the water content is biased.However, when it shifts to the non-heating state, the water content inside moves toward the surface and The state is made uniform. Thus, the surface hardened by drying restores its softness. At this time, the air having a humidity of about 40% and the air slightly humidified by the evaporation of a small amount of water from the raw sweet potato pieces are gently exhausted, and the indoor air is also kept at an appropriate humidity. .
However, during this period, the raw sweet potato pieces do not dry very much and saccharification proceeds.

After that, the heating step and the non-heating step are repeated again, and the above operation is performed. Thus, as mentioned above, it does not become excessively hard and has a moderate sugar content,
It is now possible to obtain dried peaches with excellent flavor in a short time. Further, of course, in this case, since the drying step is performed in the drying chamber, it is possible to obtain an advantage that there is no possibility that problems such as adhesion of dust and bird droppings may occur during the sun drying step as described above. Is something that can be done.

The temperature in the drying chamber during the heating is 1
8 ℃ to 22 ℃, and the temperature when not heated is 7 ℃ to 1 ℃.
The temperature can be set at 1 ° C.
As described above, the drying and the saccharification appropriately proceed.

Further, the heating duration can be set to 2-3 hours and the non-heating duration can be set to 1.5 hours or more. Therefore, the drying and saccharification proceed properly.

Further, the raw material sweet potato pieces to which the starch syrup is attached can be left to stand at room temperature for 2 to 3 hours prior to the drying step in which the raw material sweet potato pieces are placed in a drying chamber. Can be sufficiently impregnated with starch syrup into the raw sweet potato pieces to obtain dried savory potatoes having a good taste, which are more excellent in sugar content, color tone, hardness and the like.

In addition, the starch syrup used in the method for producing dried foods of the present invention is obtained by squeezing the steamed raw material sweet potatoes to obtain a squeezing liquid, and the squeezing liquid becomes a dry food color and has a dry food flavor. It is obtained by boiling over low heat.

Since the starch syrup of the present invention is as described above, it has a dry color and flavor as described above, and when it is attached to the raw sweet potato, , Which can promote the flavor of dried fruits.

The starch syrup is obtained by squeezing the squeezed liquid obtained by squeezing the cooked or steamed raw material sweet potatoes with low heat, as described above, and cannot be obtained with high heat. The candy can be obtained by boiling the squeezed liquid over low heat until the weight of the squeezed liquid is reduced by 30 to 40%. In such a case, the syrup has a good color and sugar content and a dry taste. You can get the same excellent candy.

This starch syrup can be produced by using various debris and peeled peels produced in the process of producing the raw sweet potato pieces, and any portion of the raw sweet potato is wasted. It is possible to effectively use all parts without doing so.

[0024]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will now be described in detail based on examples with reference to the drawings. 1 to 5
1 shows Embodiment 1 of the present invention, FIG. 1 is a flow chart showing the procedure for carrying out the first embodiment, FIG. 2 is a flow chart showing the procedure for manufacturing the candy used in this embodiment 1, and FIG. 4 is a schematic front view of a steamed raw material sweet potato showing a cutting line of FIG. 4, FIG. 4 is a schematic front view of a steamed raw material sweet potato showing a slice line, and FIG. 5 is a partially cutaway schematic side view showing a spraying process of candy on sliced pieces. FIG.

In this Example 1, as shown in step S1 in the flow chart of FIG. 1, first, raw raw sweet potatoes are put into a washing tank containing water, stirred with water, and attached to the epidermis. Remove mud, dust and other dirt. Then
As shown in step S2, the washed raw raw sweet potatoes are placed in a steamer and steamed with high-temperature steam for about 1 hour.

In the steamed raw material sweet potato, the skin is removed as shown in step S3. The epidermis can be removed by various methods, but when it is done manually, it is scraped off with a bamboo spatula.

Thereafter, as shown in step S4, the raw material sweet potato 1 from which the epidermis has been peeled off is sliced into a plurality of slice pieces 2, 2. However, this slice is
As shown in, the solid potatoes 1 are connected at both ends with solid lines L1 and L.
After cutting at the position indicated by 1, the raw sweet potato is sliced along the lengthwise direction of 1 at the positions indicated by solid lines L2, L2 ... As shown in FIG. In this way, the slice pieces 2, 2, ... Are cut out. This slicing work can be carried out by various methods, but here, using a slicing instrument in which piano wires are arranged in parallel at intervals of 10 mm and fixed, the raw material sweet potato 1 cut at both ends is indicated by a solid line L2 in FIG. This is performed by allowing the fixed piano wire to pass after making the direction capable of slicing along L2 ..., That is, the length direction correspond to the direction of the piano wire.

Next, as shown in step S5, a starch syrup made of sweet potato is sprayed on the front and back surfaces of the slice pieces 2, 2 ... Obtained in step S4. This spray of candy is
Using a hand-held type sprayer, for example, spraying can be performed on the upper surface and the lower surface of the slice pieces placed on a net or the like.
, The slice pieces 2, 2, ... Are placed on the endless conveying section 3 of the conveyer device and transferred, while spraying syrup from the nozzle sections 4, 4 above and below the slice pieces 2, 2 ,. It was decided to attach a starch syrup to the back surface.

The endless transport section 3 is composed of endless wires on both sides in the traveling direction and connecting rods arranged in a ladder shape between them, and the slice pieces 2, 2, ... Are connected to each other. It travels on a rod and can receive spray of candy from below. The nozzles 4 and 4 are arranged on the pipes 5 and 5,
A water candy is supplied to the pipes 5 and 5 by a pump device. The starch syrup used here is a stock solution diluted 2-3 times with water.

The starch syrup used here is produced through the steps shown in the flow chart of FIG. In the figure,
As shown in step S11, the slice pieces 2, 2, ...
Collected as raw materials are steamed raw sweet potato fragments produced in the process of manufacturing the product and peels produced by peeling the raw sweet potato skin. Next, as shown in step S12, the collected raw sweet potato pieces, skins and the like are put into a cloth bag and squeezed to obtain a squeezing liquid.

Thereafter, as shown in step S13, the squeezing liquid is boiled down on a low heat until the weight thereof is reduced by about 40%. When squeezed, the squeezing liquid has the same color as that of the steamed sweet potato, and its scent is similar to that of the steamed sweet potato. When this squeezing liquid is slowly boiled over low heat and the weight of the squeezing liquid is reduced by about 40%, the color of the squeezing liquid becomes the same as that of a candy-colored or excellent dried product. And the scent will also be the same as when it was dry
It is an excellent candy.

Here, returning to the process of manufacturing dried food,
The spraying process of the starch syrup shown in step S5 is performed by diluting the starch syrup 2 to 3 times as described above.

Thereafter, as shown in step S6, the sliced pieces 2, 2, ... Sprayed with sweet potato starch syrup are dried in the sun. The sun drying is carried out, for example, by laying the sliced pieces 2, 2 ... on a synthetic resin blind-shaped member and exposing it to sunlight. By repeating the sun drying for about one week in this manner, the sliced pieces 2, 2, ... And this dried sardine has a higher sugar content and an excellent flavor, and is not unnecessarily hard and has a good crunch, as compared to the conventional dried sardine.

6 to 8 show the second embodiment of the present invention, and FIG. 6 is a flow chart showing the procedure for carrying out the second embodiment, and FIG.
Is an explanatory view showing the configuration of the drying chamber used in this Embodiment 2.
FIG. 8 is a time chart of steps performed in the drying room.

In the process of Example 2, the first step S
The steps shown in 21 to step S25 are exactly the same as the steps shown in the first step S1 to step S5 of the first embodiment, and therefore their explanations are omitted. Also, since the manufacturing process of the starch syrup is exactly the same, this is also omitted.

Next, as shown in step S26, the slice pieces 2, 2, ... Having the candy glued on the front and back surfaces in the steps up to step S25 are placed on a rack or the like and left at room temperature for 3 hours. In this way, the slice pieces 2, 2, ... Are impregnated with the starch syrup attached to the surface.

Thereafter, as shown in step S27, the slice pieces 2, 2, ... Are put in the drying chamber 6 and forcedly dried.
As shown in FIG. 7, in the drying chamber 6, the slice pieces 2, 2, ... Impregnated with the starch syrup as described above are placed on a plurality of racks 7, 7 respectively.

Infrared lamps 8 for heating are arranged on the peripheral wall and the ceiling of the drying chamber 6, and the peripheral wall has a blowout port for blowing out air whose humidity is adjusted to about 40%. A plurality of pipes 9, 9 ... With 9a, 9a ... Are also arranged. These pipes 9, 9 ... Are connected to a blower 9b for adjusting the humidity and sending in air. Further, exhaust ports 9c, 9c are provided on the ceiling, and these are provided in the blower 9
It is connected to the pipe connected to b, and the outlets 9a, 9
The exhaust operation is performed in conjunction with the blowing from a. The air exhausted and guided to the air blower 9b is dehumidified and the humidity is adjusted to about 40%, and the outlet 9a,
The cycle of feeding into the drying chamber 6 through 9a ... Is repeated.

In the drying chamber 6, however, the heating operation and the non-heating operation are alternately and repeatedly performed, and the introduction and the exhaust of the air having a humidity of about 40% are performed in conjunction with the heating operation. A large amount of air is sometimes performed, and a small amount of air is performed when the heating is not performed, so that the slice pieces 2, 2, ... Are properly dried.

The warming or non-warming operation by the light emitting operation accompanied by the adjustment of the output of the infrared lamps 8, 8 ... And the intermittent adjustment is performed as shown in FIG. That is, heating operation at room temperature 20 ° C. for 2.5 hours, non-heating operation at room temperature 8 ° C. for 1.5 hours, heating operation at room temperature 20 ° C. for 2 hours, room temperature 8
Non-warming operation at 1.5 ° C for 1.5 hours, room temperature 20 ° C for 2 hours, non-heating operation at room temperature 10 ° C for 3 hours, room temperature 18 ° C
The heating operation for 3 hours, the non-heating operation for 3 hours at room temperature 10 ° C., the heating operation for 3 hours at room temperature 18 ° C., and the non-heating operation for 4 hours at room temperature 10 ° C. are sequentially performed. It should be noted that between the heating operation and the non-heating operation, it takes 0.5 hours to shift to another operation.

Further, the introduction and exhaust of air whose humidity is adjusted to around 40% into the drying chamber 6 are carried out by interlocking the magnitude of the air volume with the heating time and other time points. In this case, as shown in FIG. 8, a large amount of air is introduced and exhausted only during the heating operation.

However, during heating, the drying of the sliced pieces 2, 2, ... Is promoted, the moisture thereof is evaporated, and the air with increased humidity is exhausted. At this time, air whose humidity has been adjusted to around 40% is introduced into the drying chamber 6 so that excessive drying does not proceed. In this way slice piece 2,
When the drying of 2 ... When heating, the slice pieces 2, 2 ... Dry more particularly near the surface than the inside, and the water content is biased. However, when the slices are not heated, the water inside moves to the surface side. The water state is made uniform. The surface hardened by drying then recovers its softness. Further, at this time, the air whose humidity has increased slightly due to the introduction of air having a humidity of around 40% and the evaporation of a small amount of water from the sliced pieces is also gently performed, and the indoor air is also maintained at an appropriate humidity. However, during non-heating, the sliced pieces 2, 2 ... Do not dry much and the saccharification proceeds.

Thereafter, the operation during heating and the operation during non-heating are repeated again, and the above-described operation is performed. However, the temperature difference between heating and non-heating decreases in the latter half, and Each operation time is extended, and each gentle action is promoted. Thus, as described above, it is possible to obtain, in a short period of time, a sautéed potato that is not excessively hard, has an appropriate texture, has an appropriately high sugar content, and has an excellent flavor.

[0044]

According to the method for producing dried food of the present invention,
Since the raw material sweet potatoes are dried with the starch syrup made from sweet potatoes attached to the pieces, for example, when conventional sun drying is performed, if the weather is good, the sugar content is higher and the color tone is better. It is also excellent in flavor, and does not become excessively hard, and it is possible to obtain dried sardines having an appropriate softness. Even if the weather is bad, it is possible to obtain dried sweet potatoes which have sugar content equal to or higher than that of the original dried vegetables, have a good color tone, have an excellent flavor, and have moderate softness. The sugar content and flavor promoted by candy cane are produced by sweet potatoes themselves, and since they are of the same quality, there is no discomfort and their humidity works well to secure softness.

Even when the drying process is carried out by forced drying in a drying chamber, the starch syrup made from sweet potatoes works well for enhancing the sugar content, ensuring the color and flavor, and maintaining the softness. However, it is possible to obtain the excellent dried sardines as described above.

That is, when the drying step was forcibly carried out in a drying room, it was conventionally impossible to obtain enough dried potatoes. However, as described above, the raw sweet potatoes and sweet potatoes were cut into pieces. By attaching the starch syrup made in step 2, the maintenance of humidity is prolonged, the saccharification is promoted, and the sweetness is enhanced by the addition of the sugar content. Further, the promotion of the saccharification promotes a good change in the color tone. It is possible to obtain dried sardines having an excellent flavor and the like.

In addition, since the drying step can be performed in the drying chamber as described above, there is also an advantage that there is no possibility of causing problems such as adhesion of dust and bird droppings which may occur during the sun drying step as described above. It is something that can be obtained.

In the above-mentioned method for producing dried syrup of the present invention, when the starch syrup is adhered to the raw sweet potato pieces by the spraying means, the starch syrup is adhered to the surface of the raw sweet potato in a dot shape. Therefore, the raw sweet potato is well absorbed in the piece, and there is no problem that unnecessary gloss or shine is generated on the surface of the obtained dried product.
Further, there is no problem that the raw material sweet potatoes or the dried sweet potatoes which are in contact with each other are in a bonded state.

The above-mentioned raw material sweet potato pieces are placed in a drying chamber to perform heating and non-heating alternately and repeatedly, and at the same time, introducing and exhausting air whose humidity is adjusted to around 40%. And the introduction and exhaust of the air,
When forced drying is performed by using a large air volume during heating and a small air volume during non-heating, forced drying in the drying chamber is performed uniformly over the entire raw material sweet potato pieces, and Since the water content is not completely lost, saccharification proceeds, and it is possible to obtain an excellent dried sardine having a good flavor and firmness.

The temperature inside the drying chamber during the heating is 1
8 ℃ to 22 ℃, and the temperature when not heated is 7 ℃ to 1 ℃.
When the temperature is set to 1 ° C., the drying and the saccharification as described above appropriately proceed.

When the heating duration is 2-3 hours and the non-heating duration is 1.5 hours or more, the drying and saccharification appropriately proceed as described above. It will be done.

If the raw sweet potato pieces to which the starch syrup is attached are left to stand at room temperature for 2 to 3 hours prior to the drying step in which the raw sweet potato pieces are put in a drying chamber, the raw sweet potato pieces are syrup-containing in the pieces. Can be sufficiently impregnated to obtain a dried sardine having a good taste, which is further excellent in sugar content, color tone, hardness and the like.

The starch syrup used in the method for producing dried things of the present invention has the color and flavor of dried things as described above, and when this is attached to the raw sweet potato pieces, Naturally, it can promote the flavor of dried fruits.

When the syrup is obtained by boiling the squeezed liquid over a low heat until the weight of the squeezed liquid is reduced by 30 to 40%, the syrup is excellent in color and sugar content and has the same excellent taste. Becomes

This starch syrup can be produced by using various debris produced in the process of producing the raw material sweet potato pieces, peeled skin, etc., and any portion of the raw material sweet potato is wasted. It is possible to effectively use all parts without doing so.

[Brief description of drawings]

FIG. 1 is a flowchart showing an implementation procedure of Example 1.

FIG. 2 is a flowchart showing a procedure for manufacturing a starch syrup used in Example 1.

FIG. 3 is a schematic front view of a steamed raw material sweet potato showing cut lines at both ends.

FIG. 4 is a schematic front view of a steamed raw material sweet potato showing a slice line.

FIG. 5 is a partially cutaway schematic side view showing a spraying process of starch syrup on sliced pieces.

FIG. 6 is a flowchart showing an implementation procedure of the second embodiment.

FIG. 7 is an explanatory diagram showing a configuration of a drying chamber used in the second embodiment.

FIG. 8 is a time chart of steps performed in a drying room.

[Explanation of symbols]

 1 Raw material sweet potato 2 Slice piece 3 Endless transport part 4 Nozzle part 5 Pipe 6 Drying room 7 Rack 8 Infrared lamp 9 Pipe 9a Outlet port 9b Blower 9c Exhaust port L1, L2 Solid line

Claims (8)

[Claims] 1. A method for producing a dried product by adhering a syrup made from sweet potato to a cooked or steamed raw material sweet potato piece and then drying the raw sweet potato piece having the syrup. 2. The method for producing dried food according to claim 1, wherein the starch syrup is adhered to the raw sweet potato pieces by spraying means. 3. The air in which the raw material sweet potato pieces are dried by placing the raw material sweet potato pieces in a drying chamber and alternately heating and non-heating and at the same time adjusting the humidity to about 40%. 2. The method for producing a dried product according to claim 1, wherein the introduction and the exhaust of the air are carried out, and the introduction and the exhaust of the air are carried out with a large air volume during heating and with a small air volume during non-heating. 4. The temperature in the drying chamber during the heating is 18 ° C. to
The method for producing dried food according to claim 3, wherein the temperature is 22 ° C and the temperature when not heated is set to 7 ° C to 11 ° C. 5. The method for producing dried food according to claim 3, wherein the duration during heating is 2-3 hours and the duration during non-heating is 1.5 hours or more. 6. The raw material sweet potato pieces to which the starch syrup is adhered are left to stand at room temperature for 2 to 3 hours prior to the drying step in which the raw sweet potato pieces are placed in a drying chamber.
How to make dried food. 7. A starch syrup obtained by squeezing a steamed raw material sweet potato to obtain a squeezing liquid, and squeezing the squeezing liquid over a low heat until the color becomes a dry one and a dry one has a flavor. 8. The squeezing liquid is 30 to 40% of its weight.
The candy of claim 7, which is obtained by boiling over low heat until the water content is reduced.