Manufacturing method for baked sweet potato products

Abstract

This invention provides a method for producing baked sweet potatoes that allows for storage at room temperature while ensuring quality. [Solution] The method for manufacturing baked sweet potato food includes a baked sweet potato food preparation step (S101-S104) for preparing baked sweet potatoes or baked sweet potato food products made from baked sweet potatoes; a rapid freezing step (S106) for rapidly freezing the baked sweet potato food prepared in the baked sweet potato food preparation step; a vacuum packaging step (S107) for placing the baked sweet potato food frozen in the rapid freezing step into a retort-compatible pack and vacuum packaging it; and a retort sterilization step (S108) for performing retort sterilization on the baked sweet potato food in the pack while it is still frozen after packaging in the vacuum packaging step.

Description

Technical Field

[0001] The present invention relates to sweet potato a method for producing baked sweet potatoes or baked sweet potato foods which are processed products thereof.

Background Art

[0002] There is a desire to store baked sweet potatoes at room temperature.

[0003] As a method enabling room temperature storage, retort processing can be mentioned.

[0004] In Patent Document 1, after baking matured and stored sweet potatoes (raw sweet potatoes) to make baked sweet potatoes, Made the obtained baked sweet potatoes are subjected to re-drying treatment, cooled to room temperature and refrigerated, and further, the cooled and refrigerated baked sweet potatoes are packaged by vacuum packing, and a method of performing pressure heating sterilization on the packaged baked sweet potatoes is described.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, simply subjecting baked sweet potatoes to retort processing for the purpose of sterilization enables room temperature storage, but there is a problem that the texture and flavor are impaired and it is not delicious even when warmed during actual consumption.

[0007] This problem has not been resolved at a high level even by the method described in Patent Document 1. Since pressure heating sterilization is performed on room temperature baked sweet potatoes, moisture contained in the baked sweet potatoes flows out to the surface due to cell destruction by reheating (this phenomenon is called "drip"), and there is still room for improvement in realizing a good texture and flavor as baked sweet potatoes. Furthermore, the method described in Patent Document 1 had the problem that it took a relatively long time to carry out the re-drying process, which meant that it took a long time to complete the production of roasted sweet potatoes.

[0008] In view of these circumstances, the present invention aims to provide a method for producing baked sweet potato food that can be stored at room temperature while ensuring quality. [Means for solving the problem]

[0009] The invention described in claim 1 is, sweet potato Made baked sweet potatoes or baked sweet potato products. Made Sweet potato food production Made Process and the aforementioned baked sweet potato food production Made Made by process Made A method for producing baked sweet potato food, characterized by including a rapid freezing step of rapidly freezing baked sweet potato food, a vacuum packaging step of placing the baked sweet potato food frozen by the rapid freezing step into a retort-compatible pack and vacuum packaging it, and a retort sterilization step of performing retort sterilization on the baked sweet potato food in the pack while it is still frozen after packaging by the vacuum packaging step.

[0010] In the invention described in claim 2, the roasted sweet potato food production Made The process is characterized by placing the washed and dried sweet potatoes into a special pot for roasting sweet potatoes or heating them using a steam convection oven.

[0011] In the invention described in claim 3, the baked sweet potato food is the baked sweet potato food made Made Made by process Made When roasted sweet potatoes are rapidly frozen and the frozen roasted sweet potatoes are vacuum-packed, the aforementioned roasted sweet potato food production Made After the process, and before the rapid freezing process, the process Made This method is characterized by cutting off both ends of a baked sweet potato to a predetermined length.

[0012] In the invention described in claim 4, in the rapid freezing process, the work MadeThe baked sweet potato food is cooled to -20°C and frozen by a rapid cooling and freezing unit.

[0013] In the invention according to claim 5, in the retort sterilization step, the baked sweet potato food contained in the pack is heated under pressure.

[0014] In the invention according to claim 6, in the retort sterilization step, the retort sterilization is carried out under the condition of an F value of 4 at 125°C.

[0015] In the invention according to claim 7, the baked sweet potato food is a baked sweet potato paste, and in the process of making the baked sweet potato food Made the baked sweet potato is processed into a paste to make the baked sweet potato paste. Made This is characterized by the above.

Effect of the Invention

[0016] According to the invention described in claim 1, the made baked sweet potato food ( Made baked sweet potato or its processed product) is rapidly frozen, and the frozen baked sweet potato food is put into a retort-compatible pack and vacuum-packed. By performing retort sterilization on the packaged baked sweet potato food in the frozen state, a reliable sterilization effect is obtained by retort sterilization, and cell destruction due to heat during retort sterilization is suppressed, and excessive outflow of moisture contained in the baked sweet potato food to the surface is suppressed. sweet potato As a result, when making baked sweet potatoes as a baked sweet potato food it is possible to suppress the situation where a large amount of honey is generated on the surface of the baked sweet potato after sterilization and the surface becomes sticky, and it is possible to realize a good texture and flavor as a baked sweet potato. Made Here, in the invention described in claim 1, without performing a re-drying treatment step on the baked sweet potato before sterilization, it is possible to make a baked sweet potato with a high sugar content while suppressing the generation of a large amount of honey, and the time required to complete the production of the baked sweet potato can be shortened.

[0017] Made

[0018] ​​ That is, according to the invention described in claim 1, while suppressing excessive water outflow and the accompanying sticky feeling on the surface to ensure quality, by means of vacuum packaging and retort sterilization, a baked sweet potato food that can be stored at room temperature for a long time with little quality degradation can be produced in a relatively short time.

[0019] Furthermore, by vacuum-packaging the baked sweet potato food in a frozen state by rapid freezing, the movement of moisture due to the pressure drop inside the pack is suppressed, further suppressing the flow rate of the moisture contained in the baked sweet potato food, and it becomes possible to avoid the situation where the baked sweet potato food is crushed during vacuum packaging, its shape greatly collapses, and its appearance is damaged.

[0020] According to the invention described in claim 2, by putting the sweet potato into a pot dedicated to baked sweet potatoes or heating the sweet potato by steam convection, heat can be surely transmitted to the inside of the sweet potato, and a baked sweet potato food with a good finish can be made. Made This becomes possible.

[0021] According to the invention described in claim 3, after making a baked sweet potato as a baked sweet potato food, before rapid freezing, by cutting both ends of the baked sweet potato over a predetermined length, the parts where discoloration is likely to occur can be removed in advance, and it becomes possible to improve the quality of the appearance of the completed baked sweet potato. Made This becomes possible.

[0022] According to the invention described in claim 4, during rapid freezing, by cooling the baked sweet potato food to -20°C and freezing it, it becomes possible to suppress the situation where large ice crystals are generated in the tissue of the baked sweet potato food, suppress the growth of bacteria, and further improve the quality of the completed baked sweet potato food.

[0023] According to the invention described in claim 5, during retort sterilization, by heating the baked sweet potato food contained in the pack in a pressurized state, in other words, by performing the sterilization of the baked sweet potato food in a pressurized heating state, the change of starch in the sweet potato to maltose (that is, saccharification) is promoted, and it becomes possible to produce a baked sweet potato food with a high sugar content in a short time without even performing a re-drying process.

[0024] According to the invention described in claim 6, by performing retort sterilization at 125°C with an F value of 4, a reliable sterilization effect can be obtained, making it possible to ensure the food hygiene quality of baked sweet potato products. In other words, it is possible to achieve a balance between texture, flavor, and safety in baked sweet potato products.

[0025] According to the invention described in claim 7, it is possible to produce a baked sweet potato paste that can be stored at room temperature for a long period of time with minimal deterioration in quality, as a baked sweet potato food product. [Brief explanation of the drawing]

[0026] [Figure 1] This flowchart shows a series of steps related to the production of roasted sweet potatoes according to one embodiment of the present invention. [Figure 2] This is a schematic diagram showing a baked sweet potato packaged in a vacuum pack. [Figure 3] This is a cross-sectional view comparing a baked sweet potato produced by the process shown in Figure 1 (example) with a baked sweet potato from a comparative example, illustrating the difference in the finished product between the two. [Figure 4] This flowchart shows a series of steps for producing roasted sweet potato paste according to another embodiment of the present invention. [Modes for carrying out the invention]

[0027] Embodiments of the present invention will be described below with reference to the drawings.

[0028] (First Embodiment) As shown in Figure 1, the process for manufacturing roasted sweet potatoes according to one embodiment of the present invention can be broadly divided into the following steps: raw material selection, washing and disinfection, trimming of both ends, roasting, trimming of both ends again, rapid freezing, vacuum packaging, and retort sterilization. Each of these steps will be described in order below.

[0029] (Raw material sorting) After aging and storing raw sweet potatoes, they are used to make roasted sweet potatoes. MadeSelect sweet potatoes suitable for the process (S101). The aging and storage process is carried out to enhance sweetness by promoting the saccharification of starch, and to remove excess moisture, resulting in a moister texture for baked sweet potatoes. The aging and storage process is carried out for more than two months under conditions such as a temperature of 13°C to 15°C and a humidity of 85% to 95%.

[0030] A curing process may be carried out during the selection of raw materials. The curing process can be performed, for example, on raw sweet potatoes before maturation and storage.

[0031] (Cleaning and disinfection) After ripening, wash the sweet potatoes with water, disinfect them, and remove any roots or other debris from the surface (S102). For disinfection, use a sodium hypochlorite disinfectant solution diluted to an effective chlorine concentration of 200 pp. After disinfection, wash the sweet potatoes thoroughly with water to prevent any disinfectant residue.

[0032] (Both ends removed) Cut off about 1-3 cm from both ends of the sweet potato and check for any abnormalities such as discoloration (S103). If there is any excess moisture on the surface of the sweet potato, wipe it off with a paper towel.

[0033] (Firing) Place the sweet potatoes on a stainless steel tray and heat them in a special sweet potato roasting pot (S104). After preheating, heat for, for example, about 90 minutes. For baking, it is possible to use a special sweet potato baking pot made by Tsuboyakiimo Koshinja Shrine. In addition to this, heating by steam convection is also possible. Heating by steam convection can be carried out, for example, by the procedure shown in A to C below. a) Heat in steam mode at a core temperature of 80°C for 90 minutes; b) Heat in combi mode at a core temperature of 120°C for 30 minutes; c) Heat in combi mode at a core temperature of 180°C for 10 minutes. For steam convection ovens, the Hoshizaki Corporation's "Cook Everio" MIC-5HTC3 steam convection oven can be used.

[0034] (Both ends removed) After baking, trim off about 1 cm from both ends of the baked sweet potato (S105). This is because discoloration tends to occur at both ends of the baked sweet potato.

[0035] (Rapid freezing) After trimming both ends, the baked sweet potatoes are visually inspected, and then rapidly cooled to a core temperature of -20°C using a rapid cooling and freezing unit (S106). For rapid freezing, a blast chiller and shock freezer are used as the rapid cooling and freezing unit. For example, the DBC-051V3 blast chiller and shock freezer manufactured by Yamato Refrigeration Industry Co., Ltd. can be used. The blast chiller and shock freezer are operated in shock freeze mode, circulating cold air at up to -40°C inside the chamber containing the baked sweet potatoes, rapidly cooling them down to a core temperature of -20°C.

[0036] (vacuum packaging) The roasted sweet potatoes, cooled to a core temperature of -20°C and frozen, are removed from the blast chiller and shock freezer, placed in retort-compatible packs (sealed), and then completely degassed using a high-vacuum packaging machine, sealing the packs (S107). For vacuum packaging (degassing and sealing), for example, the MOL-260 vacuum packaging machine manufactured by MOPACK (Gran Techno Co., Ltd.) can be used.

[0037] (Retort sterilization) After packaging, the baked sweet potatoes in the packs are visually inspected, and those that meet the inspection criteria are subjected to retort sterilization while still frozen (S108). In this embodiment, retort sterilization is performed by heating the baked sweet potatoes under pressure. For retort sterilization, the small retort sterilizer "Retort Ken" HLM-36EF manufactured by Hirayama Seisakusho Co., Ltd. is used, and retort sterilization is performed on the baked sweet potatoes while they are still frozen at a core temperature of around -20°C. In retort sterilization, the pressurized pressure is set to 70kPa and the sterilization temperature (sterilizer temperature) is set to 125°C, and the baked sweet potatoes are heated under conditions of F value 4.

[0038] The pressurized pressure is the pressure added to the saturated vapor pressure at the sterilization setting temperature; in other words, it is the pressure added to the saturated vapor pressure at the sterilization setting temperature. In this embodiment, the pressurized pressure is 70 kPa, which, when converted to the pressure actually applied to the baked sweet potato at the sterilization setting temperature of 125°C, corresponds to 0.180 MPa in absolute pressure. In this embodiment, the core temperature of the roasted sweet potato rose to 120.2°C during retort sterilization.

[0039] Afterward, the roasted sweet potatoes are cooled to room temperature or near room temperature, an expiration date sticker is attached, and they are inspected.

[0040] Figure 2 shows the baked sweet potato 1 after retort sterilization, still in its packaging (pack 2).

[0041] In this embodiment, the baked sweet potato 1 itself corresponds to the "baked sweet potato food product," and the steps shown from S101 to S104 are the "baked sweet potato food product production" steps. Made It constitutes a "process". Then, the process shown in S106 constitutes the "rapid freezing process," the process shown in S107 constitutes the "vacuum packaging process," and the process shown in S108 constitutes the "retort sterilization process."

[0042] (Explanation of action and effects) According to this embodiment, a reliable sterilization effect can be obtained by retort sterilization, and rapid freezing after baking suppresses the retrogradation (recrystallization) of gelatinized starch, thereby suppressing water separation from gelatinized starch. This makes it possible to suppress the outflow of moisture contained in baked sweet potatoes to the surface (i.e., drip) during retort sterilization after rapid freezing. As a result, it is possible to avoid a situation where a large amount of syrup forms on the surface of the baked sweet potato, making the surface sticky.

[0043] Here, rapid freezing suppresses the growth of intracellular ice crystals associated with freezing, which allows for relatively mild cell damage due to the dissolution of ice crystals during thawing in retort sterilization. This suppresses the expansion of cell damage due to heating after thawing (in other words, it reduces the total amount of damage).

[0044] Furthermore, by rapidly freezing the baked sweet potatoes and then vacuum-packing them while still frozen, the movement of water inside and outside the cells is suppressed, preventing moisture from being pushed to the surface due to the pressure difference between the inside of the sweet potato and the inside of the pack. This further reduces dripping.

[0045] Furthermore, retort sterilization allows for the sweet potatoes to be heated under pressure after being vacuum-packed, which simultaneously sterilizes them and places them at a temperature suitable for saccharification, resulting in sweet potatoes with a high sugar content.

[0046] As evidence that rapid freezing suppresses drip loss, the paper "Influence of the Shape of Intracellular Ice Crystals in Frozen Vegetables on Drip Loss After Thawing" (by Sayuri Sawada and Mitsuru Fukuda, Japan Society for Food Science and Technology, 2018) reports that for both raw and blanched vegetables, the slower the freezing rate, the greater the drip rate tends to be, and the larger the intracellular ice crystals also become.

[0047] Furthermore, according to this embodiment, it is possible to suppress the generation of large amounts of syrup without the process of re-drying the baked sweet potatoes before sterilization, and the production of baked sweet potatoes can be completed in a relatively short time.

[0048] Figure 3 shows cross-sectional photographs of baked sweet potato 1 (Example) and baked sweet potato 101 (Comparative Example), both produced by the series of processes shown in Figure 1, illustrating the difference in the finished product between the two. Figure 3(a) shows the cross-section of baked sweet potato 1 (Example), and Figure 3(b) shows the cross-section of baked sweet potato 101 (Comparative Example). In the comparative example, sweet potatoes that had been aged and stored were roasted to make baked sweet potatoes. MadeAfterward, the obtained baked sweet potatoes were subjected to a re-drying process, cooled to room temperature and refrigerated, and then the cooled and refrigerated baked sweet potatoes were packaged in vacuum packs. The packaged baked sweet potatoes were then subjected to pressurized heat sterilization to produce baked sweet potato 101.

[0049] In this example, by subjecting the baked sweet potato 1, which is frozen by rapid freezing, to retort sterilization, as shown in Figure 3(a), cell damage to the baked sweet potato 1 during sterilization or heating is suppressed, and after sterilization, no significant tissue breakdown is observed throughout the baked sweet potato 1, and a good appearance is maintained. As a result, the texture and flavor of the baked sweet potato are maintained at a high level. Furthermore, by suppressing cell destruction, the outflow of water from the tissue of baked sweet potato 1 is inhibited, which in turn inhibits the outflow of water-soluble vitamins, thus maintaining high nutritional value.

[0050] In contrast, in the comparative example, when the baked sweet potato 101 at room temperature after cooling and refrigeration is subjected to pressurized heat sterilization, cell destruction during sterilization is significant, accompanied by a large amount of water leakage (drip) from the tissue. As a result, in the baked sweet potato 101 after sterilization, as shown in Figure 3(b), significant tissue breakdown is observed at both ends and the surrounding areas 101A, 101B, and 101C. Furthermore, the loss of water from the tissues leads to the loss of water-soluble vitamins, resulting in a decrease in nutritional value compared to the example. Furthermore, although re-drying before sterilization can suppress moisture loss during sterilization to some extent, it is not as effective as the example, and the time required for re-drying adds to the overall time needed to complete the production of roasted sweet potatoes.

[0051] Thus, according to this embodiment, it is possible to produce baked sweet potatoes 1 in a relatively short time while suppressing the stickiness of the surface of the baked sweet potato 1 and ensuring quality, and while being able to store them at room temperature for a long period of time with little deterioration in quality. The baked sweet potato 1 produced by this embodiment can be stored at room temperature for, for example, one year.

[0052] Here, the method according to this embodiment Made The results of evaluation tests on the sugar content and nutritional value of roasted sweet potatoes are shown.

[0053] The sugar content of Example 1 (baked sweet potato) and a commercially available retort-packaged baked sweet potato (for example, manufactured by Nofuku Sangyo Co., Ltd.) was measured and compared. The Brix method was used to measure the sugar content of the peeled surface of the baked sweet potato as a mass percentage (%). The results showed that the sugar content of the commercially available retort-packaged baked sweet potato was 45.5%, while that of Example 1 was 50.3%. Thus, Example 1 was found to have a higher sugar content than the commercially available product.

[0054] Furthermore, the vitamin C (ascorbic acid) content was measured and compared between Example 1 baked sweet potato and a commercially available room-temperature baked sweet potato (for example, manufactured by Nofuku Sangyo Co., Ltd.). High-performance liquid chromatography was used as the measurement method, and the ascorbic acid content was measured in mg per 100 g of baked sweet potato. The results showed that the content in the commercially available room-temperature baked sweet potato was less than 1 mg, while the content in Example 1 baked sweet potato was 1 mg. Thus, Example 1 baked sweet potato was found to be high not only in sugar content but also in nutritional value (ascorbic acid content).

[0055] (Other sterilization conditions) In this embodiment, retort sterilization was performed at 125°C with an F value of 4 (hereinafter referred to as "sterilization condition 1"). The conditions for carrying out retort sterilization are not limited to these. Other conditions may be used, for example, sterilization may be carried out at 121°C with an F value of 4 (hereinafter referred to as "sterilization condition 2"), or at 115°C with an F value of 5 (hereinafter referred to as "sterilization condition 3").

[0056] Under sterilization condition 2, the baked sweet potatoes are heated under conditions of F value 4, starting from a state where they are frozen with a core temperature of around -20°C, with a pressurized pressure of 70kPa and a sterilization temperature (kettle temperature) of 121°C. The pressurized pressure (70kPa) under sterilization condition 2 corresponds to an absolute pressure of 0.174MPa at the sterilization setting temperature of 121°C. Under retort sterilization using sterilization condition 2, the core temperature of the roasted sweet potatoes rose to 117.4°C.

[0057] Under sterilization condition 3, the baked sweet potatoes are heated under conditions of F value 5, starting from a state where they are frozen with a core temperature of around -20°C, with a pressurized pressure of 70kPa and a sterilization temperature (kettle temperature) of 115°C. The pressurized pressure (70kPa) under sterilization condition 3 corresponds to an absolute pressure of 0.138MPa at the sterilization setting temperature of 115°C. Under retort sterilization using sterilization condition 3, the core temperature of the roasted sweet potato rose to 115.6°C.

[0058] In either sterilization condition 2 or 3, the HLM-36EF small retort sterilizer "Retort Ken" manufactured by Hirayama Seisakusho Co., Ltd. can be used for retort sterilization.

[0059] (Second Embodiment) As another embodiment of the present invention, the process for producing roasted sweet potato paste will be described.

[0060] The roasted sweet potato paste is a processed product made by turning roasted sweet potatoes into a paste, and is the "roasted sweet potato food" according to this embodiment.

[0061] As shown in Figure 4, the manufacturing process for roasted sweet potato paste according to this embodiment can be broadly divided into the following steps: raw material selection (S201), washing and disinfection (S202), trimming of both ends (S203), roasting (S204), paste processing (S205), rapid freezing (S206), vacuum packaging (S207), and retort sterilization (S208).

[0062] Each step from raw material selection (S201) to firing (S204) is the same as each step from raw material selection (S101) to firing (S104) in the previous embodiment. In this embodiment, the ends of the baked sweet potato are not trimmed after baking because the sweet potato is processed into a paste, eliminating the problem of discoloration at the ends. Of course, considering the appearance of the baked sweet potato paste after processing, the ends of the baked sweet potato may be trimmed before processing into a paste.

[0063] In the paste processing (S205), the roasted sweet potatoes are peeled and mixed to process them into a paste. For paste processing, for example, the LM-358S high-speed heating blender manufactured by Vunuspure (Foshan Xudi Eletric Co., Ltd.) can be used.

[0064] In rapid freezing (S206), the roasted sweet potato paste is placed in a stainless steel tray and rapidly cooled to -20°C using a rapid cooling and freezing unit. For rapid freezing, for example, the DBC-051V3 blast chiller & shock freezer manufactured by Yamato Refrigeration Industry Co., Ltd. can be used.

[0065] In vacuum packaging (S207), the frozen baked sweet potatoes are removed from the stainless steel tray, cut into appropriate sizes, placed in a retort-compatible pack (sealed), degassed and sealed, and then vacuum-packed. For vacuum packaging, for example, the MOPACK MOL-260 vacuum packaging machine can be used.

[0066] In retort sterilization (S208), after visual inspection of the roasted sweet potato paste in the pack, retort sterilization is performed on the roasted sweet potato paste while it is still frozen at around -20°C. For retort sterilization, as with baked sweet potatoes, the small retort sterilizer "Retort-ken" HLM-36EF manufactured by Hirayama Seisakusho Co., Ltd. can be used. Any of the sterilization conditions 1 to 3 described above can be used, and retort sterilization is performed by heating the roasted sweet potato paste under pressure while it is still frozen.

[0067] Afterward, the roasted sweet potato paste is cooled to room temperature or near room temperature, an expiration date sticker is attached, and the product is inspected.

[0068] In this embodiment, the process shown from S201 to S205 is called "roasted sweet potato food production". Made The processes described in S206, S207, and S208 constitute the "rapid freezing process," the "vacuum packaging process," and the "retort sterilization process," respectively.

[0069] Thus, according to this embodiment, it is possible to produce a baked sweet potato paste that is less sticky due to moisture loss, has a good appearance, good texture and flavor, and is highly nutritious. Furthermore, this baked sweet potato paste can be stored at room temperature for a long period of time with minimal deterioration in quality through retort sterilization.

[0070] The embodiments described above are illustrative and do not limit the scope of the invention. These novel embodiments can be implemented in various other forms, and various omissions, substitutions, or modifications can be made without departing from the spirit of the invention. These embodiments or their variations are included in the scope and spirit of the invention, as well as in the claims of the invention and its equivalents. [Explanation of Symbols]

[0071] 1... Baked sweet potato 2 packs 101...Roasted sweet potato (comparative example)

Claims

1. A process for producing baked sweet potato food, which is a baked sweet potato or a processed product thereof, A rapid freezing step is performed to rapidly freeze the baked sweet potato food produced by the aforementioned baked sweet potato food production step, The process involves placing the baked sweet potato food, frozen by the rapid freezing process, into a retort-compatible pack and then vacuum-sealing it. A method for producing baked sweet potato food, characterized by including a retort sterilization step, in which, after packaging by the vacuum packaging step, the baked sweet potato food in the pack is retorted while still frozen.

2. The method for producing baked sweet potato food according to claim 1, characterized in that, in the baked sweet potato food production step, after washing and removing the moisture from the sweet potatoes, the sweet potatoes are placed in a pot specifically for baking sweet potatoes or heated by a steam convection oven.

3. When the baked sweet potatoes produced by the aforementioned baked sweet potato food production process are rapidly frozen as the aforementioned baked sweet potato food product, and the frozen baked sweet potatoes are vacuum-packed, The method for producing a baked sweet potato food according to claim 1, characterized in that, after the baked sweet potato food production step and before the rapid freezing step, both ends of the prepared baked sweet potato are cut off to a predetermined length.

4. The method for producing baked sweet potato food according to claim 1, characterized in that the rapid freezing step involves cooling the prepared baked sweet potato food to -20°C using a rapid cooling and freezing unit and then freezing it.

5. The method for producing baked sweet potato food according to claim 1, characterized in that the baked sweet potato food in the pack is heated under pressure in the retort sterilization step.

6. The method for producing roasted sweet potato food according to claim 1, characterized in that the retort sterilization step is carried out at 125°C with an F value of 4.

7. The aforementioned baked sweet potato food is a baked sweet potato paste. The method for producing a baked sweet potato food product according to any one of claims 1 to 6, characterized in that the baked sweet potato is processed into a paste to produce the baked sweet potato paste in the baked sweet potato food product production step.

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