To provide a method for producing with an easy technology structure sweet potato processed food having good shape retention after production and excellent palate feeling and flavor.
This method for producing the sweet potato processed food comprises adding to heated sweet potato paste 3-5 wt.% of lipid and 300-500 ppm of polymer phosphoric acid (phosphate) at the weight ratio after production, forming and heating the product. Furthermore, a production auxiliary agent is prepared by emulsifying 60-85 wt.% of water, 15-25 wt.% of lipid, 0.2-0.5 wt.% of a surfactant, for food addition and 0.1-0.7 wt.% of polymer phosphoric acid (phosphate). The sweet potato processed food having desired physical properties is easily produced by mixing the regulated amount of the emulsifier with the heated sweet potato paste, and forming and heating the product.
KODAMA SHOZO
SHIMIZU TOMOE
