PURPOSE: Novel candied yam slices and a producing method thereof are provided to offer excellent health functionality and long term storage property of the candied yam slices to users. CONSTITUTION: A producing method of novel candied yam slices comprises the following steps: parboiling washed, peeled, and cut yam slices； and soaking the yam slices in a sugar solution, and repeatedly heating and soaking the yam slices before washing and drying. The sugar solution is a mixed composition obtained by using sugar and oligosaccharide, fructose and oligosaccharide, or sugar, oligosaccharide, and honey. The heating and soaking process of the yam includes a step of firstly heating the parboiled yam slices at 95-100 deg C for 2 hours in the 50% sugar solution, a step of soaking the heated yam slices at 60 deg C for 24 hours, a step of secondly heating the yam slices at 95-100 deg C for 2 hours in the 70% sugar solution, and a step of secondly soaking the yam slices at 60 deg C for 24 hours. [Reference numerals] (AA) Washing； (BB) Peeling； (CC) Cutting； (DD) Parboiling； (EE) Blanching temperature 100 deg. C/min； (FF) First heating； (GG) 50% sugar solution/2 hours/98-100 deg. C； (HH) First soaking； (II) Drier/24 hours/60 deg. C； (JJ) Second heating； (KK) 70% sugar solution/2 hours/95-100 deg. C； (LL) Secondly soaking； (MM) Drier/24 hours/60 deg. C； (NN) Washing； (OO) Drying； (PP) Drier/60 deg. C본 발명은 종래 설탕 또는 올리고당 또는 벌꿀 단독의 당액에 침지처리하여 제조하던 마 정과를 상기 당액을 적절히 혼합조성한 당액을 조제하고 가열 침지처리를 반복한 후 수세 건조하거나 분당 또는 마 분말을 도포하여서 되는 신규한 마 정과 제조방법과 그 제품을 개시하며 상기 본 발명 마 정과 제품은 씹힘성, 보존성, 항산화력 등이 매우 뛰어난 특징이 있다.
