Potato processing method

Abstract

To provide a method for processing sweet potatoes, which can efficiently impart flavor with shell ginger leaves and can improve the sweetness, fragrance, texture (melt in the mouth) and chewy texture of processed sweet potatoes. [Solution] The sweet potato processing method of the present disclosure includes a baking step S2 (an example of a "baking step") in which sweet potatoes are baked, a shell ginger leaf wrapping step S5 (an example of a "rolling step") in which the sweet potatoes heated in the baking step S2 are wrapped in shell ginger leaves, a first freezing step S6 in which the sweet potatoes wrapped in leaves in the shell ginger leaf wrapping step S5 are frozen at below freezing point, a steaming step S7 in which the sweet potatoes frozen in the first freezing step S6 and wrapped in leaves are steamed with steam, a refrigeration step S9 in which the sweet potatoes steamed in the state wrapped in leaves in the steaming step S7 are refrigerated at above freezing point but below room temperature, and a second freezing step S11 in which the sweet potatoes after the refrigeration step S9 are frozen at below freezing point.

Description

[Technical Field]

[0001] The present invention relates to a method for processing potatoes. [Background technology]

[0002] There are various techniques for processing sweet potatoes, for example, for processing or producing dried sweet potatoes.

[0003] For example, a first example of prior art relates to a method for producing dried sweet potatoes with a uniform texture and flavor (see, for example, Patent Document 1). This method consists of five main steps: baking, separating, straining, freezing, and cold air drying.

[0004] Specifically, the potatoes are first baked at 200-260°C for 1 to 1.5 hours. Next, the baked potatoes are extruded to separate the skin, and the separated potatoes are strained to remove the dietary fiber. The potatoes are then frozen at a temperature range of -31.5 to -30°C for at least 1 hour, and finally, they are air-dried at 13-16°C and 30% humidity for 7 to 10 days. This manufacturing method also includes a filling process after the straining process and a molding process after the freezing process, and these additional processes are said to improve the quality of the product. This series of processes is said to enable the production of high-quality dried sweet potatoes with a consistent texture and flavor.

[0005] Furthermore, a second example of prior art is known, relating to a method for producing whole dried sweet potatoes (see, for example, Patent Document 2). This method comprises the steps of heating the raw material sweet potatoes, peeling the heated sweet potatoes, pre-drying the peeled sweet potatoes, pressing the pre-dried sweet potatoes, and fully drying the pressed sweet potatoes. It is said that by pressing the sweet potatoes during the drying process, it is possible to shorten the drying time while maintaining the taste and texture of the whole dried sweet potatoes.

[0006] As a third example of prior art, a method is known that involves a heating and pressurizing process for approximately 2 to 6 minutes in which dried sweet potatoes are heated and pressurized simultaneously (see, for example, Patent Document 3). Specifically, the dried sweet potatoes are heated at a temperature of 110 to 140°C, and pressurized so that the thickness of the dried sweet potatoes is 0.5 to 2 mm and the area is approximately 2 to 5 times the area before processing. By simultaneously heating and pressurizing the dried sweet potatoes in this way, the dried sweet potatoes are dried efficiently, resulting in a processed product suitable for outdoor use, while preserving the original flavor of the dried sweet potatoes. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 2020-005518 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-163547 [Patent Document 3] Japanese Patent Application Publication No. 2018-134034 Summary of the Invention [Problem to be solved by the invention]

[0008] Shell ginger leaves are attracting attention in the beauty and food industries. Shell ginger leaves are the leaves of a plant native to Okinawa and Southeast Asia, characterized by a unique, mellow fragrance and refreshing flavor. Shell ginger leaves contain oil-forming ingredients with powerful antibacterial properties. These ingredients are known to tighten the skin and revitalize it by increasing metabolism. Shell ginger leaves have also played an important role in Okinawa's traditional food culture for many years, being used to flavor traditional sweets such as mochi and steamed manju. Their unique flavor not only adds depth to foods but also provides antibacterial properties. In recent years, various research has been conducted into how to utilize the effects of shell ginger leaves in food. Utilizing the effects of shell ginger leaves can increase the commercial value of food.

[0009] The present inventors focused on the application of shell ginger leaves to a method of processing sweet potatoes, and after extensive research and experimentation, came up with the present invention. That is, they discovered that by applying the present invention, which uses shell ginger leaves, to a method of processing sweet potatoes, the shell ginger leaves can be used to efficiently impart flavor, and the sweetness, fragrance, texture (melt-in-the-mouth feel), and chewiness of the processed sweet potato products can be improved.

[0010] The present invention has been made in consideration of the above-mentioned circumstances, and its object is to provide a method for processing sweet potatoes that can efficiently impart flavor with shell ginger leaves and enhance the sweetness, fragrance, texture (melt-in-the-mouth) and chewiness of processed sweet potato products. [Means for solving the problem]

[0011] The above-mentioned object of the present invention can be achieved by the following configuration. [1] The process of roasting potatoes, a wrapping step of wrapping the sweet potato heated in the baking step with shell ginger leaves; a first freezing step of freezing the potato wrapped with the leaves in the wrapping step at a temperature below freezing; a steaming step of steaming the potatoes frozen in the first freezing step and wrapped in the leaves; a refrigeration step of refrigerating the sweet potato that has been steamed in a state wrapped in the leaves in the steaming step at a temperature above freezing point and lower than room temperature; A second freezing step of freezing the sweet potato after the refrigeration step at below freezing point. How to process potatoes. [2] Further comprising a drying step of drying the sweet potato after the second freezing step. [1] The method for processing potatoes. [3] During the second freezing step, the leaves are removed from the potato wrapped in the leaves, and the potato is cut into a predetermined size and frozen in the cut state. [1] The method for processing potatoes. [4] During the baking process, the potatoes are baked using an oven device at a temperature setting of between 135°C and 150°C. [1] The method for processing potatoes. [5] The method further includes a room temperature cooling step between the baking step and the rolling step, in which the sweet potato baked in the baking step is cooled to room temperature. [1] The method for processing potatoes. [6] In the first freezing step, the sweet potato is frozen for one day or more. [1] The method for processing potatoes. [7] The process of roasting potatoes, a wrapping step of wrapping the sweet potato heated in the baking step with shell ginger leaves; a first freezing step of freezing the potato wrapped with the leaves in the wrapping step at a temperature below freezing; a steaming step of steaming the potatoes frozen in the first freezing step and wrapped in the leaves; A second freezing step of freezing the sweet potato after the steaming step at below freezing point. How to process potatoes. [8] Further comprising a drying step of drying the sweet potato after the second freezing step. [7] The method for processing potatoes. [9] The process of roasting potatoes, a wrapping step of wrapping the sweet potato heated in the baking step with shell ginger leaves; a first freezing step of freezing the potato wrapped with the leaves in the wrapping step at a temperature below freezing; and a steaming step of steaming the potato frozen in the first freezing step and wrapped in the leaves. How to process potatoes.

[10] The method further includes a vacuum packing step of vacuum-packing the sweet potato after the steaming step. [9] The method for processing potatoes.

[0012] It is recommended to use the configuration described above in [1] or [7]. In this case, the sweet potato is first baked in a baking process, which enhances its sweetness. The baking process converts starch into sugar, bringing out its natural sweetness and imparting a fragrant aroma, enriching the potato's original flavor. Next, the baked sweet potato is wrapped in shell ginger leaves in a wrapping process, which transfers the shell ginger's characteristic mellow aroma to the potato, increasing its aromatic complexity. This improves the aromatic quality of the processed potato. The subsequent first freezing process destroys the potato's cellular structure, resulting in a soft texture upon thawing. This first freezing process improves the melt-in-the-mouth texture. It also efficiently imparts the shell ginger leaf aroma. In other words, combined with the subsequent processes, the shell ginger leaf aroma is rapidly and strongly transferred and the duration of the aroma is further extended. The steaming process further softens the potato's tissue, making it more chewy. Steam heating preserves the moisture in the sweet potato and allows for uniform heating, resulting in a more uniform texture. In the refrigeration process, the potato tissue is gradually cooled, stabilizing the texture. This allows the chewy texture to last. In the final second freezing process, the potato tissue is further broken down into smaller pieces, resulting in a smoother melt-in-the-mouth texture when thawed. Through these processes, the sweetness, aroma, texture (melt-in-the-mouth), and chewy texture of the potato processed product are all improved. In particular, the use of shell ginger leaves combined with multiple temperature changes achieves a unique flavor and texture not found in conventional potato processed products. In other words, in this case, a new potato processed product can be provided that satisfies consumer preferences as a high-quality potato food product with a good balance of sweetness and aroma, a smooth melt-in-the-mouth texture, and a chewy texture, all of which are appealing to consumers. It is recommended to use the configuration described above in [2] or [8]. In this case, the series of processes up to the second freezing step (baking, freezing, steaming, refrigeration, and refreezing) first change the potato's cellular structure, concentrating its sweet components and improving its texture. At this stage, the potato already possesses a distinctive flavor and texture distinct from conventional processed products. The inclusion of a drying process further enhances these characteristics. Drying adequately removes moisture, further concentrating the sweet components and further enhancing the potato's inherent sweetness. At the same time, the mellow aroma imparted by the shell ginger leaves is also concentrated, resulting in a richer aroma. Regarding texture, the drying process slightly hardens the surface while maintaining a moist interior. This results in a unique melt-in-the-mouth texture, combining a firm bite with a smooth texture. Furthermore, the drying process moderately shrinks the potato's tissue, enhancing its chewy texture. It is recommended to use the configuration described above in [3]. In this case, cutting the potatoes to a specified size allows for roughly uniform evaporation of water in the subsequent drying process, resulting in a consistent texture throughout the processed product, improving the ease of eating of the final product and increasing consumer convenience. Furthermore, freezing the potatoes in a cut state breaks down the potato's cellular structure more finely. This is an important factor in achieving a smoother melt-in-the-mouth texture upon thawing. At the same time, the appropriate amount of moisture is removed from the cut surfaces, further concentrating the sweet components and further highlighting the potato's inherent sweetness. Furthermore, uniformity in the shape and size of the final product is ensured, contributing to stabilizing quality and improving commercial value. It is recommended to use the configuration described above in [4]. In this case, baking at this temperature range efficiently converts starch into sugar, bringing out the potato's natural sweetness and enhancing the overall sweetness of the processed potato product. At the same time, heating at this temperature range activates the aromatic compounds in the potato, bringing out its mellow aroma. Furthermore, the relatively low temperature setting of 135°C to 150°C allows heat to be slowly transferred to the interior without burning the surface of the potato. This conduction ensures uniform heating throughout the potato, resulting in a smooth, melt-in-the-mouth texture. Furthermore, baking at this temperature range lightly browns the surface while retaining the potato's moisture, achieving both a chewy texture and a light crunchy texture. Furthermore, this baking process creates a synergistic effect with subsequent processes (wrapping in shell ginger leaves, freezing, steaming, etc.), further enhancing the flavor, texture, and sweetness of the final product. In particular, the aroma of the shell ginger leaves harmonizes with the roasted aroma of the potato, creating a complex and rich aroma. It is recommended to use the configuration described above in [5]. In this case, by cooling the sweet potato heated in the baking process to room temperature, the internal temperature of the sweet potato becomes approximately uniform, allowing for more stable processing in subsequent processes. This stabilization increases the uniformity of the texture of the final product, improving the balance between melt-in-the-mouth quality and chewiness. Furthermore, the room-temperature cooling process stabilizes the sweet components of the sweet potato generated during baking, bringing out a richer sweetness. At the same time, the aromatic components formed during baking are distributed throughout the sweet potato, creating a deeper aroma. Furthermore, the room-temperature cooling process also serves to maximize the effectiveness of the subsequent process of wrapping the sweet potato in shell ginger leaves. By cooling the sweet potato appropriately, the aroma and flavor of the shell ginger leaves are more effectively transferred to the sweet potato, improving the complexity and richness of the aroma of the final product. It is recommended to use the configuration described above in [6]. In this case, prolonged freezing gradually changes the potato's cellular structure, promoting the formation of ice crystals. This formation softens the potato tissue upon thawing, resulting in a smooth melt-in-the-mouth texture. At the same time, this process partially decomposes the potato's starch molecules, producing more sugars and enhancing its natural sweetness. Furthermore, freezing for a day or more stabilizes and concentrates the potato's aromatic components. This concentration brings out the richer, deeper aroma of the shell ginger leaves in the processed product after thawing. Furthermore, prolonged freezing moderates the moisture content of the potato, optimizing its texture upon thawing. This creates a unique chewy texture while also improving the melt-in-the-mouth texture. Furthermore, this first freezing process creates a synergistic effect with subsequent processes (e.g., steaming and drying), further improving the quality of the final product. Cell destruction by freezing facilitates the penetration of flavors and aromas during the subsequent heating process, resulting in a more uniform and deep flavor. It is recommended to use the configuration described above in [9]. In this case, the sweet potato is roasted, wrapped in shell ginger leaves, and then frozen, stabilizing and concentrating the sweet potato's aromatic components. This concentration brings out the rich, deep aroma of the shell ginger leaves in the processed product after thawing. The freezing process also adjusts the sweet potato's moisture content to an appropriate level, optimizing the texture upon thawing. This creates a unique chewy texture and also improves the ease of melting in the mouth. Furthermore, the cell destruction caused by freezing facilitates the penetration of flavor and aroma during the subsequent steaming process, resulting in a more uniform and deep flavor. It is recommended to use the configuration described above in

[10] . In this case, vacuum-packing the sweet potato after the steaming process allows the rich, deep aroma of the shell ginger leaves to be preserved for a long period of time. Vacuum-packing also improves the shelf life of the product while maintaining the original chewy texture and melt-in-the-mouth feel of the sweet potato. Furthermore, vacuum-packing allows the product to be distributed while maintaining its stable quality. [Effects of the Invention]

[0013] According to the potato processing method of the present invention, it is possible to efficiently impart flavor using shell ginger leaves, and to enhance the sweetness, fragrance, texture (melt in the mouth), and chewiness of the processed potato product.

[0014] The present invention has been briefly described above. The details of the present invention will be further clarified by reading the following detailed description of the preferred embodiments of the present invention (hereinafter referred to as "embodiments") or specific examples thereof (hereinafter referred to as "examples"). [Brief explanation of the drawings]

[0015] [Figure 1] A process diagram illustrating an example of a potato processing method according to the first embodiment of the present invention. [Figure 2] Individual questionnaires used in the sensory test [Figure 3] The first sheet (split 1) shows half of the survey results. [Figure 4] A second sheet (split 2) showing the other half of the survey results. [Figure 5] Graph showing average values ​​of the evaluation index for "sweetness" in Example and Comparative Example 1 [Figure 6] Graph showing average values ​​of the evaluation index for "sweetness" in Example and Comparative Example 2 [Figure 7] Graph showing average values ​​of the Example and Comparative Example 1 regarding the evaluation index of "fragrance" [Figure 8] Graph showing average values ​​of the Example and Comparative Example 2 regarding the evaluation index of "fragrance" [Figure 9] Graph showing average values ​​of the evaluation index for "texture (melt in the mouth)" for Example and Comparative Example 1 [Figure 10] Graph showing average values ​​of Example and Comparative Example 2 regarding the evaluation index of "texture (melt in the mouth)" [Figure 11] Graph showing average values ​​of Examples and Comparative Example 1 regarding the evaluation index of "chewy texture" [Figure 12] Graph showing average values ​​of Example and Comparative Example 2 regarding the evaluation index of "chewy texture" [Figure 13] Graph showing average values ​​of the example and comparative example 1 regarding the evaluation index of "appearance (color)" [Figure 14] Graph showing average values ​​of Example and Comparative Example 2 regarding the evaluation index of "appearance (color)" [Figure 15] Graph showing average values ​​of the evaluation index of "overall satisfaction" for Example and Comparative Example 1 [Figure 16] Graph showing average values ​​of Example and Comparative Example 2 regarding the evaluation index of "overall satisfaction" [Figure 17] Graph showing average values ​​of the evaluation index of "want to eat it again" for Example and Comparative Example 1 [Figure 18] Graph showing average values ​​of Example and Comparative Example 2 regarding the evaluation index of "want to eat it again" [Figure 19] List of comments written in the free-form section of the questionnaire [Figure 20] A process diagram illustrating an example of a potato processing method according to a modified example of the first embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0016] Hereinafter, one or more embodiments and examples that specifically disclose the potato processing method according to the present invention will be described.

[0017] However, the following embodiments or examples are merely examples of ways of carrying out the present invention, and therefore, more detailed explanations than necessary may be omitted. For example, detailed explanations of well-known matters or redundant explanations of substantially identical configurations may be omitted. This is to avoid unnecessary redundancy in the following explanation and to facilitate understanding by those skilled in the art.

[0018] The following description is provided to enable those skilled in the art to fully understand the present disclosure, and is not intended to limit the subject matter described in the claims. Furthermore, if there are accompanying drawings, each of the accompanying drawings will be referenced according to the orientation of the reference numerals.

[0019] Also, unless otherwise indicated, all numbers expressing parameters, reaction conditions, concentrations of ingredients, and so forth used in this specification and the appended claims are to be understood as being modified in all instances by the term "about." Accordingly, unless indicated to the contrary, the numerical parameters set forth in the following specification and appended claims are approximations that may vary depending, at least in part, on particular analytical techniques.

[0020] <<Terminology>> The terms "comprising" or "characterized by," which are synonymous with "comprising" and "containing," are to be construed in an inclusive or open-ended sense and do not exclude additional, unrecited elements or method steps. "Comprising" is a term of art used in claim language that means that the named claim element is required, but that other claim elements may be added to further form structure within the scope of the claim.

[0021] Also, when the phrase "consisting of" is used herein, it excludes any element, step, or ingredient not specified in the claim. When the phrase "consisting of (or variations thereof)" appears in a section of the body of a claim rather than immediately following the preamble, it limits only the elements set forth in that section and does not exclude other elements from the claim as a whole. As used herein, the phrase "consisting essentially of" limits the scope of a claim to those elements or method steps specified in addition to those that do not materially affect the main and novel feature(s) of the claimed subject matter.

[0022] With respect to the terms "comprising," "consisting of," and "consisting essentially of," when one of these three terms is used herein, the presently disclosed and claimed subject matter may also include the use of either of the other two terms. Thus, in some embodiments not expressly recited otherwise, any instance of "comprising" may be replaced by "consisting of" or "consisting essentially of."

[0023] The term "process" or "step" may be used explicitly or implicitly in connection with process or method features, but no order or sequence is limited among such explicit processes or steps or among implicit processes or steps unless the order or sequence is stated.

[0024] <<Technical features of the present invention>> The technical features of the present invention will now be described.

[0025] The technical features of the present invention are as follows. [1] A combination of baking and freezing processes: After baking the sweet potato, it is wrapped in shell ginger leaves and frozen. [2] Addition of steaming and refrigeration processes: The frozen potatoes are steamed while still wrapped in leaves, and then refrigerated. [3] Two-stage freezing process: After the first freezing, the product is steamed, refrigerated, and then frozen again. [4] Using shell ginger leaves: The process of wrapping the sweet potato in shell ginger leaves gives it a unique aroma and flavor.

[0026] The combination of these processes produces unprecedented effects, such as enhancing the sweetness, aroma, texture (melts in the mouth), and chewiness that could not be achieved with conventional potato processing techniques.

[0027] Thus, the present invention has the technical feature of combining the use of shell ginger leaves with multiple temperature changes (baking, freezing, steaming, refrigeration), and has a special configuration such as the embodiment described below as a specific aspect that realizes this.

[0028] <<First Embodiment>> A first embodiment of the potato processing method according to the present invention will be described with reference to FIG.

[0029] [About potato processing methods] An example of steps in the potato processing method according to this embodiment will be described with reference to FIG. FIG. 1 is a process diagram illustrating an example of a potato processing method according to an embodiment.

[0030] As shown in Figure 1, the potato processing method of this embodiment includes a raw material preparation step S1, a baking step S2 (an example of a "baking step"), a room temperature cooling step S3, a peeling step S4, a shell ginger leaf wrapping step S5 (an example of a "rolling step"), a first freezing step S6, a steaming step S7, a steaming step S8, a refrigeration step S9, a cutting step S10, a second freezing step S11, a drying step S12, and a wrapping step S13, and these steps are carried out in the order listed.

[0031] Specifically, in the potato processing method according to this embodiment, the raw material potatoes are first carefully selected and thoroughly washed (i.e., raw material preparation step S1). In this embodiment, the Okinawan purple sweet potato is used, but is not limited to this. Other types of sweet potato, such as sweet potato, Beniazuma, Silk Sweet (registered trademark), Annou sweet potato, and Beni Haruka, can also be used as appropriate. Each of these types of sweet potato has its own unique flavor and texture, and is selected appropriately to suit the characteristics of the final product.

[0032] After the ingredient preparation step S1, the potatoes are slowly baked for 120 minutes in an oven controlled at a temperature between 135°C and 150°C (i.e., baking step S2). This temperature range and time are set to maximize the sweetness of the potatoes. During this process, the oven gently changes the potato's cellular structure and converts some of the starch into sugar, enhancing the potato's natural sweetness.

[0033] After the baking step S2, the sweet potato is gradually cooled to room temperature (i.e., room temperature cooling step S3). This gradual room temperature cooling step S3 stabilizes the flavor of the sweet potato and prepares it for the next step. After cooling, both ends are carefully cut off and the skin is carefully peeled off (i.e., peeling step S4). During this process, great care is taken not to damage the sweet potato fibers more than necessary.

[0034] After the peeling process S4, shell ginger leaves are used. The shell ginger leaves are gently kneaded to activate their aromatic components. These kneaded shell ginger leaves are then wrapped around the sweet potato (i.e., shell ginger leaf wrapping process S5).

[0035] In this embodiment, the sweet potato is wrapped in shell ginger leaves in a spiral manner. In this method, the shell ginger leaves are wrapped in a spiral from one end of the sweet potato to the other. More specifically, one end of the shell ginger leaves is placed against the end of the sweet potato, and while holding the sweet potato, the leaves are wrapped around the sweet potato while pointing diagonally toward the axis of the sweet potato. This wrapping allows the entire surface of the sweet potato to be covered almost uniformly with shell ginger leaves, making it possible to effectively transfer the shell ginger aroma and flavor to the entire sweet potato.

[0036] In addition, various other winding methods can be adopted, such as a folding packaging method (hereinafter also referred to as the "folding packaging method") or a multiple-leaf overlapping winding method (hereinafter also referred to as the "multiple-leaf overlapping winding method").

[0037] In the folding packaging method, the sweet potato is placed in the center of the shell ginger leaf, and the top, bottom, left, and right edges of the leaf are folded around the sweet potato to encase it. More specifically, the top and bottom (or left and right) edges of the shell ginger leaf are first folded over the sweet potato, and then the left and right (or top and bottom) edges are folded over so that they overlap. This folding allows the sweet potato to be covered almost evenly with the shell ginger leaf, and overlapping the edges of the shell ginger leaf makes it possible to increase the airtightness of the package.

[0038] In the multiple leaf wrapping method, multiple shell ginger leaves are used, and each leaf is wrapped around a different part of the potato so that it overlaps with the other. More specifically, for example, the first leaf is wrapped around the bottom half of the potato, and the second leaf is wrapped around the top half. This wrapping method allows the entire potato to be covered almost uniformly and also makes it possible to impart a richer shell ginger aroma and flavor.

[0039] After wrapping the shell ginger leaves in step S5, the potato is frozen firmly at a strictly controlled temperature of -18°C or below for 24 hours (i.e., the first freezing step S6). This first freezing step S6 further changes the potato's cellular structure, playing a crucial role in improving texture and flavor. The formation of ice crystals during freezing partially destroys the potato's tissue, resulting in a softer, smoother texture when thawed.

[0040] After the first freezing step S6, the potatoes are steamed using, for example, a commercial rice cooker (i.e., steaming step S7). At this time, the bottom of the pot is carefully raised so that the potatoes do not come into direct contact with the bottom, and 400 ml of accurately measured water is added and the potatoes are steamed slowly for 20 minutes. Once the potatoes are steamed, the power is turned off and the potatoes are left to steam quietly for 40 minutes (i.e., steaming step S8). This steaming step S8 plays an important role in further enhancing the flavor of the potatoes and spreading the shell ginger aroma throughout the potatoes.

[0041] The steaming process S7 is not limited to commercial rice cookers. Other alternatives include electric ovens, pressure cookers, earthenware pots, and induction cookers. Electric ovens are ideal for steaming potatoes because they allow for temperature control and are designed to trap steam. However, adjustments to the bottom-raising method or the amount of water used may be necessary. Dedicated steamers allow for more uniform steaming, but adjustments to the amount of water and steaming time may be necessary. Pressure cookers allow for high-pressure steaming in a short time, which may alter the potato's texture, but adjusting the steaming time after releasing the pressure is important. Earthenware pots allow for slow heat transfer, allowing for thorough steaming, but adjustments to the amount of water and heating time are necessary. Electromagnetic cookers allow for precise temperature control, making them ideal for steaming potatoes. However, selecting the appropriate container and adjusting the amount of water are important. When using methods other than commercial rice cookers, care must be taken to prevent the potatoes from coming into direct contact with the heat source, and the appropriate amount of water and heating time must be adjusted. Additionally, the 40-minute steaming period after steaming is an important step in bringing out the flavor of the sweet potato and the aroma of the shell ginger, so it is recommended to carry this out regardless of the method chosen.

[0042] After the steaming step S8, the sweet potatoes are carefully removed from the commercial rice cooker, allowed to cool sufficiently, and then slowly cooled in a refrigerator for approximately six hours (i.e., refrigeration step S9). This gradual cooling process further improves the texture of the sweet potatoes and allows the shell ginger aroma to settle into the sweet potatoes.

[0043] After the refrigeration step S9, the sweet potatoes are carefully removed from the shell ginger leaves and cut into roughly uniform pieces, for example, 1.5 cm wide (i.e., cutting step S10). The cut sweet potatoes are then neatly arranged in a stainless steel tray (a rectangular container with an open top and a shallow bottom) and frozen again (i.e., second freezing step S11). After the second freezing step S11, the sweet potatoes are placed in a dryer (an example of a "drying device") and dried for 10 to 13 hours (i.e., drying step S12). This drying step S12 concentrates the sweetness of the sweet potatoes and creates a unique chewy texture. Finally, the dried sweet potatoes are wrapped in shell ginger leaves to complete the process (i.e., wrapping step S13).

[0044] Through this series of processes, a high-quality processed potato product is obtained that has a unique flavor, highlighting the sweetness inherent in the potato, a rich aroma of shell ginger, and a harmonious balance of a smooth texture and a moist, chewy feel.In this way, this embodiment can provide an innovative method for creating new eating experiences by fusing traditional ingredients with the latest food processing technology.

[0045] [Features and advantages of this embodiment] As described above, the sweet potato processing method of this embodiment includes a baking step S2 (an example of a "baking step") in which sweet potatoes are baked, a shell ginger leaf wrapping step S5 (an example of a "rolling step") in which the sweet potatoes heated in the baking step S2 are wrapped in shell ginger leaves, a first freezing step S6 in which the sweet potatoes wrapped in leaves in the shell ginger leaf wrapping step S5 are frozen at below freezing point, a steaming step S7 in which the sweet potatoes frozen in the first freezing step S6 and wrapped in leaves are steamed with steam, a refrigeration step S9 in which the sweet potatoes steamed in the wrapped state in leaves in the steaming step S7 are refrigerated at above freezing point but below room temperature, and a second freezing step S11 in which the sweet potatoes after the refrigeration step S9 are frozen at below freezing point.

[0046] For this reason, the sweet potato is first baked in a baking process S2 (an example of a "baking process"), which enhances the sweet potato's sweetness. During the baking process, the starch is converted into sugar, bringing out its natural sweetness and imparting a fragrant aroma, enriching the potato's original flavor. Next, the baked sweet potato is wrapped in shell ginger leaves in a shell ginger leaf wrapping process S5 (an example of a "wrapping process"), which transfers the shell ginger's unique, mellow aroma to the sweet potato, increasing the complexity of the aroma. This improves the aroma quality of the processed sweet potato. The subsequent first freezing process S6 destroys the sweet potato's cellular structure, resulting in a soft texture upon thawing. This first freezing process S6 improves the sweet potato's melt-in-the-mouth texture. The shell ginger leaf aroma can also be efficiently imparted. In other words, in conjunction with the subsequent processes, the shell ginger leaf aroma is transferred quickly and strongly, and the aroma can be prolonged. The steaming process S7 further softens the sweet potato's tissue, increasing its chewiness. Steam heating not only preserves the moisture content of the potato, but also allows for uniform heating, resulting in a more uniform texture. In the refrigeration process S9, the potato tissue is gradually cooled, stabilizing the texture. This allows for a sustained chewy texture. In the final, second freezing process S11, the potato tissue is further broken down into smaller pieces, resulting in a smoother melt-in-the-mouth texture upon thawing. Through these processes, the sweetness, aroma, texture (melt-in-the-mouth), and chewy texture of the potato processed product are all improved. In particular, the use of shell ginger leaves combined with multiple temperature changes achieves a unique flavor and texture not found in conventional potato processed products. In other words, in this case, a new potato processed product can be provided that satisfies consumer preferences as a high-quality potato food product with a good balance of sweetness and aroma, a smooth melt-in-the-mouth texture, and a chewy texture.

[0047] Moreover, the potato processing method of this embodiment further includes a drying step S12 of drying the potatoes after the second freezing step S11.

[0048] Therefore, the series of processes up to the second freezing step S11 (baking, freezing, steaming, refrigeration, and refreezing) change the potato's cellular structure, concentrating its sweet components and improving its texture. At this stage, the potato already possesses a distinctive flavor and texture distinct from conventional processed products. These characteristics are further enhanced by the inclusion of the drying step S12. The drying process adequately removes moisture, further concentrating the sweet components and further enhancing the potato's inherent sweetness. At the same time, the mellow aroma imparted by the shell ginger leaves is also concentrated, resulting in a richer aroma. Regarding texture, the drying step S12 slightly hardens the surface while maintaining a moist interior. This achieves both a firm bite and a smooth texture that spreads in the mouth, creating a unique melt-in-the-mouth texture. Furthermore, the drying process moderately shrinks the potato's tissue, enhancing its chewy texture.

[0049] Furthermore, according to the potato processing method of this embodiment, during the second freezing step S11, the leaves are removed from the potato wrapped in the leaves, and the potato is cut to a predetermined size, and then frozen in the cut state (i.e., the cutting step S10).

[0050] Therefore, by cutting the potatoes to a specified size, the evaporation of water in the subsequent drying step S12 is approximately uniform, realizing a consistent texture throughout the potato processed product and improving the ease of eating of the final product, thereby increasing consumer convenience. Furthermore, by freezing the potatoes in a cut state, the cellular structure of the potatoes is more finely broken down. This is an important factor in achieving a smoother melt-in-the-mouth texture upon thawing. At the same time, the appropriate amount of moisture is removed from the cut surfaces, further concentrating the sweet components and further highlighting the potato's natural sweetness. Furthermore, uniformity in the shape and size of the final product is ensured, contributing to stabilizing quality and improving commercial value.

[0051] Furthermore, according to the sweet potato processing method of this embodiment, in the baking step S2 (an example of a "baking step"), the sweet potatoes are baked at a temperature set between 135°C and 150°C using an oven device.

[0052] Therefore, baking at this temperature range efficiently converts starch into sugar, bringing out the potato's natural sweetness and improving the overall sweetness of the processed potato product. At the same time, heating at this temperature range activates the aromatic compounds contained in the potato, bringing out its mellow aroma. Furthermore, the relatively low temperature setting of 135°C to 150°C slowly conducts heat to the inside of the potato without burning the surface. This conduction allows the entire potato to be heated evenly, resulting in a smooth, melt-in-the-mouth texture. Furthermore, baking at this temperature range lightly browns the surface while retaining a moderate amount of moisture, achieving both a chewy texture and a light, crunchy texture. Furthermore, this baking process S2 (an example of a "baking process") creates a synergistic effect with subsequent processes (such as wrapping in shell ginger leaves, freezing, and steaming), further improving the flavor, texture, and sweetness of the final product. In particular, the harmonious blend of the shell ginger leaf aroma and the roasted aroma of the potato creates a complex, rich aroma.

[0053] Furthermore, according to the sweet potato processing method of this embodiment, between the baking step S2 (an example of a "baking step") and the shell ginger leaf wrapping step S5 (an example of a "wrapping step"), a room temperature cooling step S3 is further included in which the sweet potatoes baked in the baking step S2 are cooled to room temperature.

[0054] Therefore, by cooling the sweet potato heated in the baking step S2 (an example of a "baking step") to room temperature, the internal temperature of the sweet potato becomes approximately uniform, allowing for more stable processing in subsequent steps. This stabilization increases the uniformity of the texture of the final product, improving the balance between melt-in-the-mouth quality and chewiness. Furthermore, by passing through the room-temperature cooling step S3, the sweet components of the sweet potato generated during baking are stabilized, bringing out a richer sweetness. At the same time, the aromatic components formed during baking are distributed throughout the sweet potato, creating a deeper aroma. Furthermore, the room-temperature cooling step S3 also serves to maximize the effect of the subsequent shell ginger leaf wrapping step S5 (an example of a "rolling step"). By cooling the sweet potato appropriately, the aroma and flavor of the shell ginger leaves are more effectively transferred to the sweet potato, improving the complexity and richness of the aroma of the final product.

[0055] Furthermore, according to the potato processing method of this embodiment, the potatoes are frozen for one day or more in the first freezing step S6.

[0056] Therefore, prolonged freezing gradually changes the potato's cellular structure and promotes the formation of ice crystals. This formation softens the potato tissue upon thawing, resulting in a smooth melt-in-the-mouth texture. At the same time, this process partially decomposes the potato's starch molecules, producing more sugars and enhancing its natural sweetness. Furthermore, freezing for a day or more stabilizes and concentrates the potato's aromatic components. This concentration brings out the richer, deeper aroma of the shell ginger leaves in the processed product after thawing. Furthermore, prolonged freezing moderates the moisture content of the potato, optimizing its texture upon thawing. This creates a unique chewy texture and also improves the melt-in-the-mouth texture. Furthermore, this first freezing step S6 creates a synergistic effect with subsequent steps (e.g., steaming step S7 and drying step S12), further improving the quality of the final product. Cell destruction by freezing promotes the penetration of flavors and aromas during the subsequent heating step, resulting in a more uniform and deep flavor.

[0057] [Regarding Modifications of the First Embodiment] Next, one or more modifications of this embodiment will be described.

[0058] (Regarding the first modified example of this embodiment) A first modification of the first embodiment will be described with reference to FIG.

[0059] [About potato processing methods] An example of steps in the potato processing method according to this modified example will be described with reference to FIG. FIG. 20 is a process diagram illustrating an example of a potato processing method according to an embodiment. In addition, components that are the same as or equivalent to those in the first embodiment described above may be denoted by the same or equivalent reference numerals in the drawings, and their description may be omitted or simplified.

[0060] As shown in Figure 20, first, the raw material potatoes are selected and thoroughly washed (i.e., raw material preparation step S21). After the raw material preparation step S21, the potatoes are baked for 90 to 120 minutes in an oven set at a temperature range of 135°C to 160°C (i.e., baking step S22). After the baking step S22, the potatoes are gradually cooled to room temperature (i.e., room temperature cooling step S23).

[0061] After the room temperature cooling step S23, both ends of the sweet potato are cut off and the skin is carefully peeled (i.e., peeling step S24). After the peeling step S24, shell ginger leaves are kneaded to activate the aroma and flavor, and the sweet potato is wrapped in the leaves and frozen for one day (i.e., shell ginger leaf wrapping step S25 and first freezing step S26). The sweet potato frozen in this first freezing step S26 is then moved to a steaming step using a commercial rice cooker (i.e., steaming step S27). At this time, the sweet potato is raised so that it does not directly touch the bottom of the pot, and 400 ml of water is added and steamed for 20 minutes.

[0062] After the steaming step S27 is completed, the commercial rice cooker is turned off and the rice is left to steam for 20 minutes (i.e., steaming step S28).Then, the rice is removed from the commercial rice cooker, cooled, and frozen for 2 to 3 hours (i.e., second freezing step 31).The frozen potato is then removed from the shell ginger leaves and sliced ​​into uniform widths of approximately 1.5 cm (i.e., cutting step S30).

[0063] Finally, the sliced ​​sweet potato is dried in a dryer for about 6 to 8 hours (i.e., drying step S32), thereby completing the sweet potato product according to this modified example. The other configurations and effects are the same as those of the first embodiment.

[0064] (Regarding the second modified example of this embodiment) A second modification of the first embodiment will now be described.

[0065] [About potato processing methods] In this modification, as in the first embodiment and its first modification, the raw sweet potatoes are first carefully selected and washed. Next, the oven temperature is set to, for example, a range of 150°C to 180°C, and the sweet potatoes are baked for 90 to 120 minutes (i.e., the baking process). After baking, the sweet potatoes are gradually cooled to room temperature to stabilize their flavor and prepare them for the next process (cooling to room temperature, i.e., the room-temperature cooling process).

[0066] The cooled sweet potato is cut off at both ends with the skin still attached (i.e., the cutting process). Then, to bring out (activate) the aroma and flavor of the shell ginger leaves, the sweet potato is rolled up with shell ginger leaves and then frozen below freezing for about a day (i.e., the shell ginger leaf wrapping process and the first freezing process). This freezing process allows the aroma of the shell ginger leaves to harmonize with the flavor of the sweet potato, creating a complex and rich aroma.

[0067] The frozen potatoes are steamed in a commercial rice cooker (i.e., the steaming process). At this time, the potatoes are raised so that they do not directly touch the bottom of the pot, and 400 ml of water is added and steamed for 40 minutes. Once steaming is complete, turn off the rice cooker and leave it to steam for 20 minutes (i.e., the steaming process). After that, the potatoes are removed, allowed to cool, and then cooled in the refrigerator.

[0068] Finally, the potatoes with the skins on are sliced ​​into equal rings of a specified size (for example, 2 cm wide). The sliced ​​potatoes are packed (stored) in vacuum packs (vacuum bags, film, etc.), and the air inside is removed and the packs are sealed (i.e., the vacuum packing process). This completes the potato product of this modified example.

[0069] According to this modification, the sweet potato is baked, wrapped in shell ginger leaves, and then frozen, stabilizing and concentrating the sweet potato's aromatic components. This concentration brings out the rich, deep aroma of the shell ginger leaves in the processed product after thawing. The freezing process also adjusts the moisture content of the sweet potato to an appropriate level, optimizing the texture upon thawing. This creates a unique chewy texture and also improves the melt-in-the-mouth feel. Furthermore, the cell destruction caused by freezing promotes the penetration of flavor and aroma during the subsequent steaming process, resulting in a more uniform and deep flavor.

[0070] Furthermore, according to this modification, by vacuum-packing the sweet potato after the steaming process, the rich and deep aroma of the shell ginger leaves can be preserved for a long period of time. Furthermore, vacuum-packing improves the shelf life of the product while maintaining the original chewy texture and melt-in-the-mouth feel of the sweet potato. Furthermore, vacuum-packing allows the product to be distributed while maintaining its stable quality. The other configurations and effects are the same as those of the first embodiment and its first modified example. [Example]

[0071] The effectiveness of the present invention will be explained more specifically below with reference to one or more examples of the present invention.

[0072] However, the following examples are merely intended to explain the present invention in detail as examples, and should not be construed in any way to limit the technical scope of the present invention.

[0073] Furthermore, since the contents not explained below can be sufficiently inferred from a technical standpoint by a person skilled in this technical field, the description thereof will be omitted.

[0074] <<Example 1>> In this example, three potato processed products (hereinafter also referred to as "evaluation samples") were prepared: an example according to the present invention, and comparative examples 1 and 2, and a sensory test was conducted by questionnaire. In the sensory test, three evaluation samples were prepared: an example (product of the present invention), comparative examples 1 and 2, and a plurality of evaluators actually ate these samples, and a questionnaire was conducted to compare and evaluate them.

[0075] The examples were processed according to the steps described in the first embodiment. In contrast, Comparative Example 1 was processed by omitting the first freezing step S6 and the second freezing step S11 from the steps according to the present invention. Comparative Example 2 was processed by performing only the baking step S2.

[0076] In addition, as shown in Figure 2, a questionnaire was created with seven evaluation items for the sensory test: "sweetness," "aroma," "texture (melts in the mouth)," "stickiness," "appearance (color)," "overall satisfaction," and "which of these potatoes would you like to eat again?" In the questionnaire, the rating scale for each evaluation item was a scale value from "1" to "5," with "1" defined as "very bad" and "5" as "very good." Figure 2 shows the individual questionnaires used in the sensory test.

[0077] Each evaluation item was evaluated by 51 evaluators. The evaluators were selected from potential consumers of these potato processed products, with as little bias as possible in terms of age and gender. The evaluators actually ate each of the above-mentioned Example, Comparative Example 1, and Comparative Example 2, and then answered a questionnaire. When presenting these evaluation samples to the evaluators, the Example was labeled "B," Comparative Example 1 "A," and Comparative Example 2 "C," so that they would not recognize which Example (product of the present invention) they were.

[0078] The evaluators consisted of 18 men and 33 women. In terms of age, 6 were in their teens, 5 in their twenties, 12 in their thirties, 11 in their forties, 7 in their fifties, and 10 over 60 years old.

[0079] The scales (evaluation criteria) evaluated (selected) by each evaluator, i.e., the survey results, are shown in Figures 3 and 4. Due to space limitations, the survey results are shown in two parts, Figures 3 and 4. FIG. 3 is the first sheet (division 1) showing half of the questionnaire response results. Figure 4 is the second sheet (division 2) showing the remaining half of the questionnaire response results.

[0080] As shown below, the questionnaire analysis was conducted using both quantitative and qualitative methods. In the quantitative analysis, statistical analysis was performed using the scale values ​​of the evaluation items. In the qualitative analysis, a qualitative analysis was performed using free-form text.

[0081] <Quantitative analysis> For each evaluation index in the questionnaire, a test (i.e., t-test) was performed to examine the difference in the mean values ​​between the Example and Comparative Example, and between the Example and Comparative Example 2. The results of the t-test for each evaluation index will be explained below.

[0082] [1] Evaluation index for "sweetness" (Comparison between Example and Comparative Example 1) A paired sample mean test (t-test) was performed between Example (B) and Comparative Example 1 (A). Table 1 shows the basic statistics of the scale values ​​of Example and Comparative Example 1 in this evaluation index. In calculating the mean and standard deviation in this test, unanswered values ​​and missing data were removed in order to perform a paired data analysis. As a result, the final sample size for this analysis was 49.

[0083] [Table 1]

[0084] As shown in Figure 5, a paired t-test was performed to confirm the difference in the average values ​​between the Example and Comparative Example 1 in this evaluation index. As a result of this test, a significant difference (significance level 5%) was recognized with t(48) = 2.59, p < 0.05. In other words, it was found that the Example had significantly more "sweetness" than Comparative Example 1.

[0085] (Comparison between Example and Comparative Example 2) A paired sample mean test (t-test) was also performed between Example (B) and Comparative Example 2 (C). Table 2 shows the basic statistics of the scale values ​​of Example and Comparative Example 2 in this evaluation index. The final sample size for this analysis was 48 samples.

[0086] [Table 2]

[0087] As shown in Figure 6, a paired t-test was also performed on the Example and Comparative Example 2 in this evaluation index. As a result of this test, a significant difference (significance level 1%) was observed with t(47) = 4.35, p < 0.01. In other words, it was found that the Example had significantly more "sweetness" than Comparative Example 2.

[0088] [2] Evaluation criteria for "fragrance" (Comparison between Example and Comparative Example 1) A paired sample mean test (t-test) was also performed between Example (B) and Comparative Example 1 (A). Table 3 shows the basic statistics of the scale values ​​of Example and Comparative Example 1 in this evaluation index. The final sample size for this analysis was 46 samples.

[0089] [Table 3]

[0090] 7, a paired t-test was also performed on the Example and Comparative Example 1 in this evaluation index. As a result of this test, a significant difference (significance level 1%) was recognized with t(45)=4.46, p<0.01. In other words, it was found that the Example had a significantly higher "aroma" compared to Comparative Example 1.

[0091] (Comparison between Example and Comparative Example 2) A paired sample mean test (t-test) was also performed between Example (B) and Comparative Example 2 (C). Table 4 shows the basic statistics of the scale values ​​of Example and Comparative Example 2 in this evaluation index. The final sample size for this analysis was 46 samples.

[0092] [Table 4]

[0093] As shown in Figure 8, a paired t-test was also performed on the Example and Comparative Example 2 in this evaluation index. As a result of this test, a significant difference (significance level 1%) was recognized with t(45) = 6.22, p < 0.01. In other words, it was found that the Example had a significantly higher "fragrance" compared to Comparative Example 2.

[0094] [3] Evaluation index for "texture (melt in the mouth)" (Comparison between Example and Comparative Example 1) A paired sample mean test (t-test) was also performed between Example (B) and Comparative Example 1 (A). Table 5 shows the basic statistics of the scale values ​​of Example and Comparative Example 1 in this evaluation index. The final sample size for this analysis was 48 samples.

[0095] [Table 5]

[0096] 9, a paired t-test was also performed on the Example and Comparative Example 1 in this evaluation index. As a result of this test, a significant difference (significance level 1%) was recognized with t(47)=4.42, p<0.01. In other words, it was found that the Example had a significantly better "texture (melt in the mouth)" compared to Comparative Example 1.

[0097] (Comparison between Example and Comparative Example 2) A paired sample mean test (t-test) was also performed between Example (B) and Comparative Example 2 (C). Table 6 shows the basic statistics of the scale values ​​of Example and Comparative Example 2 in this evaluation index. The final sample size for this analysis was 47 samples.

[0098] [Table 6]

[0099] 10, a paired t-test was also performed on the Example and Comparative Example 2 in this evaluation index. As a result of this test, a significant difference (significance level 1%) was recognized with t(46)=4.98, p<0.01. In other words, it was found that the Example had a significantly better "texture (melt in the mouth)" compared to Comparative Example 2.

[0100] [4] Evaluation index for "chewy texture" (Comparison between Example and Comparative Example 1) A paired sample mean test (t-test) was also performed between Example (B) and Comparative Example 1 (A). Table 7 shows the basic statistics of the scale values ​​of Example and Comparative Example 1 in this evaluation index. The final sample size for this analysis was 50 samples.

[0101] [Table 7]

[0102] As shown in Figure 11, a paired t-test was also performed on the Example and Comparative Example 1 in this evaluation index. As a result of this test, a significant difference (significance level 5%) was observed with t(49) = 2.61, p < 0.05. In other words, it was found that the Example had a significantly "chewy" texture compared to Comparative Example 1.

[0103] (Comparison between Example and Comparative Example 2) A paired sample mean test (t-test) was also performed between Example (B) and Comparative Example 2 (C). Table 8 shows the basic statistics of the scale values ​​of Example and Comparative Example 2 in this evaluation index. The final sample size for this analysis was 49 samples.

[0104] [Table 8]

[0105] As shown in Figure 12, a paired t-test was also performed on the Example and Comparative Example 2 in this evaluation index. As a result of this test, a significant difference (significance level 1%) was recognized with t(48) = 6.11, p < 0.01. In other words, it was found that the Example had a significantly "chewy" texture compared to Comparative Example 2.

[0106] [5] Evaluation index for "appearance (color)" (Comparison between Example and Comparative Example 1) A paired sample mean test (t-test) was also performed between Example (B) and Comparative Example 1 (A). Table 9 shows the basic statistics of the scale values ​​of Example and Comparative Example 1 in this evaluation index. The final sample size for this analysis was 49 samples.

[0107] [Table 9]

[0108] 13, a paired t-test was also performed on the evaluation index for Example and Comparative Example 1. As a result of this test, no statistically significant difference was observed.

[0109] (Comparison between Example and Comparative Example 2) A paired sample mean test (t-test) was also performed between Example (B) and Comparative Example 2 (C). Table 10 shows the basic statistics of the scale values ​​of Example and Comparative Example 2 in this evaluation index. The final sample size for this analysis was 47 samples.

[0110] [Table 10]

[0111] 14, a paired t-test was also performed on the evaluation index for Example and Comparative Example 2. As a result of this test, no statistically significant difference was observed.

[0112] [6] Evaluation index for "Overall Satisfaction" (Comparison between Example and Comparative Example 1) A paired sample mean test (t-test) was also performed between Example (B) and Comparative Example 1 (A). Table 11 shows the basic statistics of the scale values ​​of Example and Comparative Example 1 in this evaluation index. The final sample size for this analysis was 48 samples.

[0113] [Table 11]

[0114] 15, a paired t-test was also performed on the evaluation index for Example and Comparative Example 1. As a result of this test, no statistically significant difference was observed.

[0115] (Comparison between Example and Comparative Example 2) A paired sample mean test (t-test) was also performed between Example (B) and Comparative Example 2 (C). Table 12 shows the basic statistics of the scale values ​​of Example and Comparative Example 2 in this evaluation index. The final sample size for this analysis was 48 samples.

[0116] [Table 12]

[0117] 16, a paired t-test was also performed on the Example and Comparative Example 2 in this evaluation index. As a result of this test, a significant difference (significance level 1%) was recognized with t(47)=3.44, p<0.01. In other words, it was found that the Example had significantly higher "overall satisfaction" than Comparative Example 2.

[0118] [7] Evaluation criteria for "want to eat again" (Comparison between Example and Comparative Example 1) A paired sample mean test (t-test) was also performed between Example (B) and Comparative Example 1 (A). Table 13 shows the basic statistics of the scale values ​​of Example and Comparative Example 1 in this evaluation index. The final sample size for this analysis was 40 samples.

[0119] [Table 13]

[0120] 17, a paired t-test was also performed on the Example and Comparative Example 1 in this evaluation index. As a result of this test, a significant difference (significance level 5%) was recognized with t(39)=2.29, p<0.05. In other words, it was found that the Example had a significantly higher "I want to eat it again" score compared to Comparative Example 1.

[0121] (Comparison between Example and Comparative Example 2) A paired sample mean test (t-test) was also performed between Example (B) and Comparative Example 2 (C). Table 14 shows the basic statistics of the scale values ​​of Example and Comparative Example 2 in this evaluation index. The final sample size for this analysis was 39 samples.

[0122] [Table 14]

[0123] 18, a paired t-test was also performed on the Example and Comparative Example 2 in this evaluation index. As a result of this test, a significant difference (significance level 1%) was recognized with t(38)=4.17, p<0.01. In other words, it was found that the Example had a significantly higher "I want to eat it again" score compared to Comparative Example 2.

[0124] [8] Summary of quantitative analysis (discussion) The results of the quantitative analysis in this example clearly demonstrate the usefulness of the potato processing method of the present invention.

[0125] In the evaluation index of "sweetness," the Example showed a statistically significant difference compared to Comparative Examples 1 and 2, and also received a high rating. This indicates that the processing method of the present invention effectively brings out the inherent sweetness of the sweet potato.

[0126] In the evaluation index for "aroma," the Example showed a significant difference compared to Comparative Examples 1 and 2, and received a high rating. This indicates that the processing method of the present invention using shell ginger leaves has a characteristic aroma-imparting effect on sweet potatoes.

[0127] In the evaluation indices of "texture (melts in the mouth)" and "sticky texture," the Example showed significant differences compared to Comparative Examples 1 and 2, and also received high ratings. This indicates that the processing method of the present invention is effective in significantly improving the texture of the sweet potato, achieving both good melt-in-the-mouth quality and a chewy texture.

[0128] In the evaluation index of "appearance (color)", no significant difference was observed between the Example and Comparative Examples 1 and 2. This suggests that the processing method of the present invention does not significantly affect the appearance of the sweet potato.

[0129] In the evaluation index of "overall satisfaction," the Example received a significantly higher rating than Comparative Example 2. This indicates that the processing method of the present invention is effective in improving the overall quality of potato processed products.

[0130] Similarly, in the evaluation index of "I want to eat it again," the Example received a significantly higher rating than Comparative Examples 1 and 2. This suggests that the potato processed product produced by the processing method of the present invention has the effect of increasing consumers' desire to purchase it again.

[0131] Quantitative analysis revealed that the sweet potato processing method of the present invention comprehensively improves sweetness, aroma, texture (melts in the mouth), and chewiness, and is effective in increasing consumer satisfaction and willingness to repurchase. Thus, the effectiveness of the present invention was confirmed by quantitative analysis.

[0132] These results also suggest that the processing method of the present invention has the potential to produce higher quality and more attractive products than conventional potato processed products.

[0133] <Qualitative analysis> Each questionnaire included a column for "Other (opinions / requests)" in which participants were asked to provide any comments they wished to make. The comments are summarized and shown in Figure 19.

[0134] As a qualitative analysis, we conducted a qualitative analysis of the comments shown in Figure 19. Figure 19 is a list of comments written in the free comment section of the questionnaire.

[0135] In this analysis, the grounded theory approach (GTA) was used to analyze qualitative data. Using this methodological approach, we attempted to construct a theory that is closely aligned with the text data. GTA is a qualitative research methodology that aims to generate theory based on data. Data collection and analysis are carried out simultaneously, and the aim is to build a theory rooted in data through continuous comparative analysis and theoretical sampling.

[0136] [1] About coding In the first stage of analysis, open coding, the following categories were extracted from the evaluators' comments. These categories reflect the evaluators' multifaceted evaluations of the examples (products of the present invention). [Category]: Novelty, aroma, texture, taste, product variation, visual elements, personal preference, technological surprise

[0137] In the axial coding, these categories were organized into three axes: "product characteristics," "evaluator reactions," and "technical aspects." In this process, the relationship between the characteristics of the product of the present invention, how consumers perceive it, and the technical content of the aforementioned embodiment that made this possible became clear.

[0138] In the selective coding, the effect of the present invention, namely, "efficient aroma can be imparted using shell ginger leaves, and the sweetness, aroma, texture (melt in the mouth), and chewiness of the processed potato product can be enhanced," was identified as the central concept. This concept indicates that the product of the present invention is produced using technology that overturns the conventional concept of processed potato products. In particular, the distinctive aroma of shell ginger and the unique texture achieved without using mochi clearly suggest the technical features of the present invention.

[0139] [2] Theory Construction (Consideration) During the theoretical description stage, evaluators' reactions were generally positive, and they were observed to be surprised and impressed by the novelty, taste, and texture. However, evaluations of aroma and taste tended to differ based on personal preferences. This suggests that innovative product characteristics do not necessarily match consumers' existing preferences and expectations.

[0140] Regarding theoretical saturation, information on the novelty, aroma, texture, and taste of the product was repeatedly mentioned, and it was determined that a certain degree of saturation had been reached for these aspects. However, detailed information on the specific processing process and ingredients used was limited, suggesting the need for further data collection on the technical aspects.

[0141] The final theory construction revealed that the product of the present invention provides evaluators with a new eating experience through a combination of aroma and texture not previously seen. This suggests that this is achieved by realizing a unique texture without using rice cakes and by adding the distinctive aroma of shell ginger. In other words, the effectiveness of the present invention was also confirmed in qualitative analysis.

[0142] <<Lastly>> This concludes the description of one or more specific embodiments or examples, but the aspects of the present invention are not limited to these embodiments or examples, and modifications, improvements, etc. are possible as appropriate.

[0143] In other words, it is clear that a person skilled in the art can conceive of various modifications, alterations, substitutions, additions, deletions, and / or equivalents within the scope of the claims, and it is understood that these also naturally fall within the technical scope of the present disclosure. Furthermore, the components in one or more of the above-described embodiments or examples may be arbitrarily combined within the scope that does not deviate from the spirit of the invention. [Industrial Applicability]

[0144] The present invention is useful as a method for processing sweet potatoes that can efficiently impart flavor using shell ginger leaves and can also enhance the sweetness, fragrance, texture (melt-in-the-mouth) and chewiness of processed sweet potato products. [Explanation of symbols]

[0145] S1: Raw material preparation process S2: Firing process S3: Room temperature cooling process S4: Peeling process S5: Getto cigar rolling process S6: First freezing process S7: Steaming process S8: Steaming process S9: Refrigeration process S10: Cutting process S11: Second freezing process S12:Drying process S13: Wrapping process

Claims

1. The process of roasting potatoes, a wrapping step of wrapping the sweet potato heated in the baking step with shell ginger leaves; a first freezing step of freezing the potato wrapped with the leaves in the wrapping step at a temperature below freezing; a steaming step of steaming the potatoes frozen in the first freezing step and wrapped in the leaves; a refrigeration step of refrigerating the sweet potato that has been steamed in a state wrapped in the leaves in the steaming step at a temperature above freezing point and lower than room temperature; A second freezing step of freezing the sweet potato after the refrigeration step at below freezing point. How to process potatoes.

2. Further comprising a drying step of drying the sweet potato after the second freezing step. A method for processing potatoes according to claim 1.

3. During the second freezing step, the leaves are removed from the potato wrapped in the leaves, and the potato is cut into a predetermined size, and the potato is frozen in the cut state. A method for processing potatoes according to claim 1.

4. During the baking process, the sweet potato is baked using an oven device at a temperature setting between 135°C and 150°C. A method for processing potatoes according to claim 1.

5. The method further includes a room temperature cooling step between the baking step and the rolling step, in which the sweet potato baked in the baking step is cooled to room temperature. A method for processing potatoes according to claim 1.

6. In the first freezing step, the sweet potato is frozen for one day or more. A method for processing potatoes according to claim 1.

7. The process of roasting potatoes, a wrapping step of wrapping the sweet potato heated in the baking step with shell ginger leaves; a first freezing step of freezing the potato wrapped with the leaves in the wrapping step at a temperature below freezing; a steaming step of steaming the potatoes frozen in the first freezing step and wrapped in the leaves; A second freezing step of freezing the sweet potato after the steaming step at a temperature below freezing. How to process potatoes.

8. Further comprising a drying step of drying the sweet potato after the second freezing step. The method for processing potatoes according to claim 7.

9. The process of roasting potatoes, a wrapping step of wrapping the sweet potato heated in the baking step with shell ginger leaves; a first freezing step of freezing the potato wrapped with the leaves in the wrapping step at a temperature below freezing; and a steaming step of steaming the potato frozen in the first freezing step and wrapped in the leaves. How to process potatoes.

10. The method further includes a vacuum packing step of vacuum-packing the sweet potato after the steaming step. The method for processing potatoes according to claim 9.

Images