KR20200065864A - A sweet potato confectionaery sauce composition and method of making sweet potato confectionery using the sauce compisition - Google Patents

Abstract

The present invention relates to a sauce composition for sweet potato confectionery and a method for manufacturing sweet potato confectionery using the sauce composition. More particularly, the present invention relates to a method of manufacturing sweet potato confectionery using a sauce composition for sweet potato confectionery, which comprises purified water, an aronia juice, a kimchi juice, and refined sugar. The sweet potato confectionery prepared through a process herein is not only rich in nutrients, but also excellent in preservation and preference.

Description

Source composition for sweet potato confectionery and method for manufacturing sweet potato confectionery using the source composition {A SWEET POTATO CONFECTIONAERY SAUCE COMPOSITION AND METHOD OF MAKING SWEET POTATO CONFECTIONERY USING THE SAUCE COMPISITION}

The present invention relates to a sauce composition for sweet potato confectionery and a method for manufacturing sweet potato confectionery using the source composition, and more specifically, sweet potato confectionery that provides a sweet potato confectionery that is rich in nutrients and has excellent preservability and preference. It relates to a dragon sauce composition and a method for manufacturing sweet potato confectionery using the source composition.

Sweet potato (Ipomoea batatas L.) is a herbaceous perennial plant that is easy to cultivate, has a high yield per unit area, and most of it except for moisture has been used as a main food resource with cereals such as rice and barley (Park IS et. al. 2006, Jung ST et al. 1998, Kim JS 1995), it is recognized as a crop expected as future food or space food resource due to its strong environmental adaptability (Park JW 2009). In recent years, as interest in safe health-related foods has increased, preferences for foods obtained from roots and ground with less influence of eco-friendly agricultural products and pesticides are increasing. In particular, sweet potato (Ipomoea batatas L.) is a starch food and contains a lot of moisture. When consumed in the same amount, it is known as a well-being food with functional properties because it has a lower caloric value and higher dietary fiber content and polyphenolic content than potato (Reddy NN et al. 1980).

Sweet potato is a source of natural β-carotene, vitamins, minerals and dietary fiber, while its nutritional and functional properties are confirmed, including anti-cancer activity of vitamin A, antioxidant activity of vitamin E, relief of constipation of dietary fiber and yalapin, and prevention of bleeding of calcium. It is used as a material for preference foods and health foods (Park IS et al. 2006, Kwon SM 2010), and was introduced to Korea in 1763 and has played an important role as stock or supplementary food when food is scarce (Mok IG et al. 2009). The composition and content of sweet potatoes are generally 16-40% of the amount of dry solids at harvest, 75-90% of which is composed of carbohydrates (Choi CR et al. 2000). Nutritionally, protein, fat, dietary fiber, and minerals (potassium, phosphorus, iron) are evenly distributed, and essential amino acids contained in the protein are balanced (Kim SY et al. 1995). Sweet potato containing β-carotene or anthocyanin is developed, and various sweet potatoes such as sugar, moisture, taste, flesh and skin color, size, shape, phenolic substance, enzyme content, degree of browning, resin content of raw sweet potato as well as texture are developed. In addition, research on processing has been continuously conducted in addition to using it as raw fruit (Greene JL et al 2004, Lee JS et al 2006, Kim KE et al 2010).

In addition, sweet potatoes are anthocyanins, phenolic substances, beta-carotene, etc., which have been studied for antioxidant, anti-cancer effects, cardiovascular disease prevention, dietary fiber obesity suppression, and constipation prevention (Huang AS et al 1999, Bovell-Benjamin AC 2007, Rumbaoa RGO 2009). It belongs to an alkaline food group that contains a lot of vitamins, inorganic ingredients, and dietary fiber, and has been reported to be effective in preventing adult diseases such as anti-cancer, antioxidant, and blood pressure lowering effects.

On the other hand, Aronia ( Aronia ) is a perennial plant native to North America, flowers and berries bloom and open in May, and fruit can be harvested from August to September. Depending on the color of the fruit, black chokberry ( Aronia melanocarpa ) It is divided into red chokberry ( Aronia arbutifolia) and purple chokberry ( Aronia prunifolia ), and Aronia melanocarpa , also called chokeberry, has been traditionally used for food or medicinal purposes. Aaronia is rich in anthocyanins, polyphenols, and flavonoids, and research results have reported that it has functional properties for antioxidant, cancer prevention, immune enhancement, vision impairment, and anti-aging (Choi et al., 2015).

Korean Patent Registration No. 10-0827413 (2008.04.28). Korean Patent Registration No. 10-1589894 (2016.01.23).

An object of the present invention is to provide a sweet potato confectionery source composition that provides not only a rich nutritional component but also excellent sweetness and sweetness, and a method for manufacturing sweet potato confectionery using the source composition.

The object of the present invention is achieved by providing a sauce composition for sweet potato confectionery, characterized in that it consists of purified water, aronia juice, kimchi broth and baekbaek sugar.

According to a preferred feature of the present invention, the sweet potato confectionery sauce composition is composed of 100 parts by weight of purified water, 40 to 60 parts by weight of Aaronia juice, 40 to 60 parts by weight of kimchi broth, and 2 to 4 parts by weight per cup.

In addition, the object of the present invention is a sweet potato cutting step of washing and cutting sweet potatoes, and applying the sauce for applying sweet potato confectionery sauce prepared through any one of claims 1 to 2 to the surface of the sweet potato cut through the sweet potato cutting step. Step, the sweet potato steaming step of steaming the sweet potato with the sauce applied through the sauce applying step, the drying step of drying the sweet potato ripened through the sweet potato steaming step, and the baking step of baking the sweet potato dried through the drying step. It can also be achieved by providing a method of manufacturing sweet potato confectionery.

According to a preferred feature of the invention, the drying step is to be made for 3 to 10 hours at a temperature of 65 to 75 ℃ using a dryer.

The sauce composition for sweet potato confectionery according to the present invention and the method for preparing sweet potato confectionery using the source composition not only contain rich nutrients, but also show excellent effect of providing sweet potato confectionery with excellent preservability and preference.

1 is a flow chart showing a method of manufacturing sweet potato confectionery according to the present invention.
Figure 2 is a photograph showing a sweet potato confectionery sauce composition prepared through Example 1 of the present invention.
FIG. 3 is a photograph showing sweet potato cookies manufactured through Example 2 of the present invention.
Figure 4 is a graph showing the DPPH radical scavenging activity of the sweet potato confectionery source composition prepared through Example 1 of the present invention.
5 is a graph showing the ABTS radical scavenging activity of the sweet potato confectionery sauce composition prepared through Example 1 of the present invention.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but it is intended to be described in detail so that a person skilled in the art to which the present invention pertains can easily implement the invention. This does not mean that the technical spirit and scope of the present invention is limited.

Sweet potato confectionery sauce composition according to the present invention is composed of purified water, aronia juice, kimchi broth and white sugar, 100 parts by weight of purified water, 40 to 60 parts by weight of aronia juice, 40 to 60 parts by weight of kimchi soup and 2 per 100 pieces It is preferably made of 4 parts by weight.

The aronia juice is the main ingredient of the sweet potato confectionery sauce composition according to the present invention, which is used by grinding the aronia raw fruit to obtain a source rich in the taste, aroma and nutrients of aronia. Most preferred.

Aronia is also known as choke-berry, and it has the highest anthocyanin content among berries, showing excellent antioxidant effect. Typically, the content of anthocyanin contained in aronia is 120 times that of apples, 12 of grapes. It is 10 times of pear, cranberry and 4 times of blueberry, and anthocyanin not only has excellent effect of removing free radicals generated after oxidation, but also promotes collagen synthesis to prevent wrinkle improvement and skin aging.

In addition, Aaronia suppresses absorption of fat when absorbed into the body, burns fat stored in the body, and exhibits a weight loss effect, and also reduces oxidative stress caused by diet.

In addition, anthocyanin contained in aronia promotes resynthesis of rodopsin, a type of protein involved in vision, relieves eye fatigue, prevents eyesight and cataract diseases, and improves eye health. Shows.

If the content of the aronia is less than 40 parts by weight, the above effect is negligible, and when the content of aronia exceeds 60 parts by weight, the astringent taste of the source composition is excessively increased without increasing the effect of the consumer. Preference is lowered and manufacturing cost is increased.

The kimchi broth can be used as a broth of kimchi that is commonly sold, and it is preferable to use the broth of the old kimchi, which not only imparts acidity to the sweet potato confectionery sauce composition according to the present invention, but also contains rich lactic acid bacteria. It serves to improve the health of eaters.

If the content of the kimchi soup is less than 40 parts by weight, the above effect is negligible. When the content of the kimchi soup exceeds 60 parts by weight, the above effect is not significantly improved, and the sour and salty taste of the source composition is excessively increased. It is not desirable.

In addition, the method for manufacturing sweet potato confectionary according to the present invention is a source for applying the sauce composition for sweet potato confectionery to the surface of the sweet potato cut through the sweet potato cutting step (S101) and the sweet potato cutting step (S101) for washing and cutting the sweet potato. Coating step (S103), the sweet potato steaming step (S105) for steaming the sweet potato to which the sauce is applied through the source coating step (S103), and the drying step (S107) of drying the sweetened sweet potato through the sweet potato steaming step (S105) And a baking step (S109) of baking the dried sweet potato through the drying step (S107).

The sweet potato cutting step (S101) is a step of washing the sweet potato to remove foreign substances and cutting it into the shape of a cube having a length of 3 to 6 cm.

At this time, the sweet potato used in the sweet potato cutting step (S101) may be used, such as pumpkin sweet potato, chestnut sweet potato and ordinary sweet potato.

The general components of the pumpkin sweet potato, chestnut sweet potato and common sweet potato are analyzed and are shown in Table 1 below.

{However, in the general component analysis, the sweet potato was lyophilized and powdered to be used as an analysis sample, and the moisture content, protein, lipid and ash were analyzed by AOAC(2000) method. Moisture content was measured using an atmospheric pressure heating method using an oven at 105°C, and lipid was measured using an Soxhlet device (Extraction Unit E-816) using a Soxhlet method using ether as a solvent. The protein content was measured by the micro-Keldahl method, and the ash content was measured by a direct furnace method using a 550℃ furnace.

<Table 1>

As shown in Table 1, the pumpkin sweet potato was found to have a moisture content of 7.85±0.03%, a protein of 3.35±0.01%, a lipid of 0.02±0.01%, an ash content of 3.05±0.02%, and a night sweet potato with a moisture content of 8.17±0.05%, Protein 2.79±0.07%, lipid 0.09±0.00%, ash 2.89±0.01%.

In the case of ordinary sweet potatoes, the moisture content was found to be 6.61±0.08%, protein 2.76±0.08%, 0.11±0.02%, and ash 2.74±0.01%. The average moisture content of sweet potato was 7.55±0.82%, the average protein was 2.97±0.33%, The average lipid was found to be 0.07±0.05%, and the average ash content was 2.90±0.16%.

The source coating step (S103) is a step of applying 5 to 15 parts by weight of the source composition for sweet potato confectionery to the surface of 100 parts by weight of sweet potato cut through the sweet potato cutting step (S101), wherein the source composition for sweet potato confectionary Ingredients, content and roles are the same as described in the sweet potato sauce composition, so it will be omitted.

If the coating amount of the sweet potato confectionery sauce composition in the source coating step (S103) is less than 5 parts by weight, the nutritional content and preference of the sweet potato confectionary may decrease, and the coating amount of the sweet potato confectionery sauce composition exceeds 15 parts by weight. When the sweetness, sweetness and saltiness of sweet potato sweets increase excessively, it is not desirable.

The sweet potato steaming step (S105) is a ripening step of steaming the sweet potato coated with the sauce through the sauce spreading step (S103), and putting the sweet potato coated with the sauce through the sauce spreading step (S103) into the steaming device and 85 It is made by steaming for 10 to 30 minutes at a temperature of ~ 95 ℃.

The drying step (S107) is a step of drying the sweetened sweet potato through the sweet potato steaming step (S105), the sweet potato steamed through the sweet potato steaming step (S105) is introduced into a dryer and at a temperature of 65 to 75° C. 3 It is made by drying for 10 hours. When the drying step (S107) consisting of the above conditions is performed, the steamed sweet potato is dried to improve sweetness and exhibit excellent preservability.

The baking step (S109) is a step of baking the sweet potato dried through the drying step (S107). The sweet potato dried through the drying step (S107) is baked in the oven to further lower the moisture content of the dried sweet potato. In addition to providing a crispy texture, it is a step in which sweet potato confectionery having the same flavor as a military sweet potato can be provided.

Hereinafter, the source composition for sweet potato confectionery according to the present invention and a method for manufacturing sweet potato confectionery using the source composition and properties of the sweet potato confectionery sauce composition and sweet potato confectionery prepared through the manufacturing method will be described with reference to examples. .

<Example 1>

1L of water, 500 ml of aronia juice, 500 ml of kimchi soup and 30 g per baekbaek were added to a mixing device equipped with a stirrer and stirred at a rate of 150 rpm for 5 minutes to prepare a sauce composition for sweet potato confectionery.

<Example 2>

After washing the sweet potato and cutting it to have a hexahedral shape using a cutter and having a hexahedral shape, apply the sauce composition for sweet potato confectionery prepared in Example 1 to the surface of 100 parts by weight of the cut sweet potato evenly in an amount of 10 parts by weight, , Put the sweet potato coated with the sauce composition into a steaming device, steam for 20 minutes at a temperature of 90°C, put the steamed sweet potato in a dryer, dry for 6 hours at a temperature of 70°C, and put the dried sweet potato in an oven And baked for 3 minutes to prepare sweet potato sweets.

The physicochemical properties of the sweet potato confectionery sauce composition prepared through Example 1 were analyzed and are shown in Table 2 below.

{However, the physicochemical properties measured pH, sugar content, acidity, and chromaticity, and pH measurement was performed using a pH meter (SevenEasy, Mettler Toledo, Swiss), and the sugar content was a portable sugar meter (Refractometer, PAL-1, Brix 0 to 53). %, Atago, Japan). The acidity was analyzed by the pH calculation method using 0.1N NaOH until the pH reached 8.3. The chromaticity measurement was expressed as L (Lightness), a (Redness), and b (Yellowness) values using a spectro-colorimeter (CM-5, Minolta, Osaka, Japan). Shown.}

<Table 2>

As shown in Table 2, pH, salinity, sugar content, acidity and chromaticity were analyzed by analyzing the physicochemical properties of the source composition for sweet potato confectionery selected as the final blending ratio, and the pH was confirmed to be 4.08±0.02, and the salinity was 1.6± 0.1, sugar content was found to be 2.0±0.1, and acidity was 0.8±0.1. In the case of chromaticity, L value (brightness) was found to be 26.33±0.03, a value (redness) was 49.26±0.01, and b value (yellowness) was 38.76±0.04.

In addition, a microbiological analysis of the sweet potato confectionery sauce composition prepared through Example 1 was performed and shown in Table 3 below.

{However, in the microbiological analysis, general bacteria, yeast, and fungi were measured to analyze the microbial contamination status, and Escherichia coli and Staphylococcus aureus were measured by pathogenic microbial analysis.

The microorganisms were diluted step by step with 45 mL of diluted water in 5 g of each sample by microbial analysis by dry film method, and cultured for 24 hours at 37°C using 3M petrifilm AC for general bacteria, and 3M petrifilm YM for yeast and mold. Was incubated at 25°C for 48 hours. The pathogenic microbial analysis was incubated at 37°C for 24 hours using 3M petrifilm EC for Staphylococcus aureus and 3M petrifilm STX for Staphylococcus aureus after diluting 5 g of each sample with 45 mL of dilution water.}

<Table 3>

As shown in Table 3, general bacteria, yeast and fungi, lactic acid bacteria were analyzed by microbiological analysis, and E. coli and Staphylococcus aureus were analyzed as pathogenic microorganisms.

In the case of general bacteria, it was confirmed to be 0.13±0.02 Log CFU/g, and it was not detected for yeast, fungi, and lactic acid bacteria. The analysis of pathogenic microorganisms determined that E. coli and Staphylococcus aureus were both negative.

In addition, the total anthocyanin content of the sweet potato confectionery sauce composition prepared through Example 1 was analyzed.

{However, the total anthocyanin content was extracted from a shaking incubator for 24 hours with 40 mL of 80% methanol solution containing 0.1% HCl in 10 mL of each sample solution, and then centrifuged (3,000 rpm, 10 min) to supernatant the UV/VIS spectrophotometer ( UV-2450, Shimadzu Co., Kyoto, Japan) was used to measure the absorbance at 528nm. At this time, a calibration curve was prepared using cyanidin as a standard, and the total anthocyanin content was obtained therefrom.}

As a result of analyzing the total anthocyanin content, it was found to be 0.71 ± 0.02 mg/ml.

In addition, the DPPH radical scavenging activity of the sweet potato confectionery sauce composition prepared through Example 1 was measured and shown in FIG. 4 below.

{However, DPPH (2,2-diphenyl-1-picryl-hydrazyl) radica scavenging activity was measured by partially modifying the method of Choi et al. That is, 200 uL of ethanol was added to 100 uL of sample solution prepared by concentration, and 300 uL of 2×10 ^-4 M DPPH solution was added, mixed with a vortex mixer for 5 seconds, reacted at room temperature for 30 minutes, and ELISA (Synergy HT, Biotec, Washington DC, USA) was added. Absorbance at 517 nm was measured. The control was tested by adding ethanol instead of the sample.

}

}

As shown in FIG. 4 below, the DPPH radical scavenging activity was found to be lowered according to the dilution ratio, which was confirmed to be 73.94±0.13% for the 2-fold dilution, 73.07±0.09% for the 4-fold, and 72.20±0.10% for the 6-fold. , 8 times were identified as 68.73±0.15% and 10 times were identified as 50.19±0.16%.

In addition, ABTS radical scavenging activity of the sweet potato confectionery sauce composition prepared through Example 1 was measured and shown in FIG. 5 below.

{However, the measurement of the antioxidant activity using the ABTS radical is a method using the decolorization of turquoise, which is a specific index of radical, by removing the ABTS radical generated by the reaction with potassium persulfate by the antioxidant substance in the extract. It is often used to search. ABTS assay was measured by modifying methods such as Art. After taking 5 µl of the sample prepared by concentration (1, 5, 10, 25, 50/ml) in a 96-well plate, add 195 µl of a 2.45 mM ABTs solution adjusted to pH 7.0, stir well, and then stand for 7 min. The absorbance was measured at 734 nm using ELISA, and the control was tested by adding ethanol instead of the sample.

}

}

As shown in FIG. 5 below, the ABTS radical scavenging activity was found to be lowered according to the dilution factor, which was confirmed to be 88.93±0.08% for the 2-fold dilution, 85.28±0.06% for the 4-fold, and 83.00±0.12% for the 6-fold. , 8-fold was identified as 76.48±0.11% and 10-fold was 64.72±0.09%.

In addition, the inorganic component content of the sweet potato confectionery sauce composition prepared through Example 1 was measured and is shown in Table 4 below.

{However, the content of the inorganic component is decomposed by a microwave decomposer (Ultrawave, Milestone, Italy) using nitric acid, hydrogen peroxide and distilled water according to the method of Osborne & Voogt (1981), cooled and diluted with a small amount of distilled water After that, the mixture was transferred to a 50 mL volumetric flask and distilled with distilled water. This solution was analyzed by ICP-OES (Agilent 720-ES, Melbourne, Australia) to determine the content of inorganic components. The analysis conditions were 1.20 kw for power, 15 rpm for analysis pump rate, and 10 sec for rinse time.}

<Table 4>

As shown in Table 4, as a result of analyzing 11 types of inorganic components, the main inorganic components were identified as 10,569.2 mg/kg as K, other than Na, TP, Ca, Mg, Mn, Fe, Al, Zn, Cu and Sn were identified as 1,606.84, 1,435.31, 1,170.46, 445.753, 31.863, 17.437, 9.899, 5.759, 4.772 and ND mg/kg.

In addition, the amino acid content of the sweet potato confectionery sauce composition prepared through Example 1 was measured and is shown in Table 5 below.

{However, the analysis of amino acids was carried out using HPLC, and Borate buffer, OPA/MPA, and FMOC reagents were mixed step by step with the sample, and when the reaction was completed, the sample was injected into the column for analysis. HPLC conditions were analyzed by Dionex Ultimate 3000 (Thremo Dionex, USA), and the column was used VDSpher 100 C18-E (4.6mm x 150mm, 3.5um/VDS optilab, Germany).)

<Table 5>

As shown in Table 5, 20 amino acids were identified. The total amino acid content was confirmed to be 9,048.34 mg/kg, and among them, the major amino acid was Asparagine, which was identified as a high content of 1,572.78 mg/kg.

Other amino acids include Aspartic acid, Glutamic acid, Valine, Phenylalanine, Tyrosine, Serine, Leucine, Threonine, Isoleucine, Alanine, Arginine, Histidine, Tryptophane, Proline, Methionine, Glutamine, Glycine, Lysine, GABA and Taurine. , 786.92, 681.18, 660.56, 605.53, 587.50, 528.10, 516.25, 482.91, 430.72, 297.56, 229.78, 214.22, 202.96, 122.63, 102.06, 97.94, 55.45, 38.10 mg/kg and NA.

In addition, the organic acid content of the sweet potato confectionery sauce composition prepared through Example 1 was measured and is shown in Table 6 below.

{However, in the analysis of the organic acid, after homogenizing the sample evenly with a homogenizer, 10 g was taken into a 100 mL volumetric flask, filled with distilled water to the mark, and extracted with ultrasonic waves for 1 hour. After centrifugation at 3,000 rpm at 5°C for 30 minutes, the supernatant was taken, filtered with a membrane filter (0.45 μm), analyzed by HPLC (Dionex Ultimate 3000 (USA)), and each retention time of the standard organic acid was confirmed. The content was calculated from the area of the standard organic acid and the area of the sample at that time.}

Table 6.

As shown in Table 6, the total organic acid content was confirmed to be 6,903.03 mg/kg, and the major organic acids were citric acid and Malric acid, which were 2,971.51 and 2,748,64 mg/kg. In addition, lactic acid was found to be 1,121.45 mg/kg and Fumaric acid was 61.43 mg/kg.

In addition, by measuring the free sugar content of the sweet potato sauce composition prepared through Example 1 is shown in Table 7 below.

{However, for the analysis of free sugar, 50 mL of distilled water was applied to 5 g of the sample, shaken for 30 minutes in a water bath at 30° C., centrifuged at 15,000 rpm for 20 minutes, and then filtered with 25 mL and filtered with a 0.45 μm syring filter HPLC ystems (Waters 2695 , Milford, CT, USA). Carbohydrate analysis (4.6×150 mm, TST, Waters, Newcastle, DE, USA) was used as the column under HPLC conditions, acetonitrile-water (75:25v/v) was used as the solvent, and the flow rate was analyzed at 1.5 mL/min. The free sugar content was calculated from a calibration curve prepared using the same standard as each free sugar in the sample (Sigma Chemical Co., St. Louis, MO, USA).}

<Table 7>

As shown in Table 7, the total free sugar content was confirmed to be 450,135.25 mg/kg, and the main free sugar was 412,937.40 mg/kg as sucrose. In addition, glucose was found to be 30,196.14 mg/kg and fructose was 7,001.71 mg/kg.

In addition, the nutritional components of the sweet potato confectionery sauce composition prepared through Example 1 were analyzed and are shown in Table 8 below.

{However, for the analysis of nutritional components, a nutritional component analyzer was used.}

As shown in Table 8, based on 100ml, calories were 285.7 Kcal, carbohydrates 65.3g, sugars 33.5g, proteins 3.2g, fats 1.3g, saturated fats 0.1g, sodium 140.2mg, and trans Fat and cholesterol were not identified.

Therefore, the sauce composition for sweet potato confection according to the present invention and the method for producing sweet potato confection using the source composition can provide a sweet potato confectionery not only rich in nutrients but also excellent in preservation and preference.

S101; Sweet potato cutting stage
S103; Source application step
S105; Sweet Potato Steaming Stage
S107; Drying step
S109; Burning stage

Claims (4)

Sweet potato confectionery sauce composition, characterized by consisting of purified water, aronia juice, kimchi broth and white sugar.
The method according to claim 1,
The sweet potato confectionery sauce composition comprises 100 parts by weight of purified water, 40 to 60 parts by weight of Aaronia juice, 40 to 60 parts by weight of kimchi broth, and 2 to 4 parts by weight per cup.
Sweet potato cutting step of washing and cutting sweet potatoes;
A sauce coating step of applying the sweet potato confectionery sauce prepared through any one of claims 1 to 2 to the surface of the sweet potato cut through the sweet potato cutting step;
A sweet potato steaming step of steaming the sweet potato to which the sauce is applied through the sauce coating step;
A drying step of drying the mature sweet potato through the sweet potato steaming step; And
Baking step of baking the sweet potato dried through the drying step; Method of manufacturing sweet potato confectionery comprising the.
The method according to claim 3,
The drying step is a method of manufacturing sweet potato confectionery, characterized in that made for 3 to 10 hours at a temperature of 65 to 75 ℃ using a dryer.

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