PURPOSE: A sugar pounded rice cake using Dioscorea batatas and a manufacturing method thereof are provided to enhance texture, taste, and nutrition by using the Dioscorea batatas in which various useful pharmacological compounds are contained.CONSTITUTION: A manufacturing method of sugar pounded rice cakes using Dioscorea batatas comprises the following steps: washing the Dioscorea batatas and cutting the same into a pounded cake steaming the cut Dioscorea batatas at 95 deg. Celsius or less for 6 hours or longer drying the steamed Dioscorea batatas at 60 deg. Celsius or less for 4 hours placing the Dioscorea batatas and sugar soaking syrup into a sugaring machine and sugaring the Dioscorea batatas at 65-70 deg. Celsius drying the Dioscorea batatas at 60 deg. Celsius or less until moisture content becomes 25% or less and checking the sugar amount in the Dioscorea batatas and packing into a predetermined unit. The sugar liquid is comprised of 40-60 wt% of honey and 40-60 wt% of liquid fructose. In the sugar liquid, 1-5 wt% of red ginseng extract concentrate is additionally added based on the weight of the sugar liquid. In the sugaring step, a mixing rate of Dioscorea batatas to sugar liquid is 2-3 times the sugar liquid based on the volume of the Dioscorea batatas.COPYRIGHT KIPO 2013[Reference numerals] (AA) Wash and cut (BB) Moisten (CC) Primarily dry (DD) Sugar (EE) Secondarily dry (FF) Inspect and pack본 발명은 마를 당절임하여 제조한 절편 및 그 제조방법에 관한 것이다.본 발명은 마를 수세하고 절편 형태로 절단하는 세척 및 절단단계 절단된 마를 증삼기로 95℃ 이하의 온도로 6시간 이상 증삼하는 습점단계 상기 습점단계를 통해 증삼된 마를 60℃ 이하의 온도로 4시간 건조하는 제1건조단계 마와 당침액을 당침기에 넣어 65~70℃의 온도로 마를 당절임하는 당침단계 당절임된 마를 60℃ 이하의 온도로 수분함량 25% 이하로 건조시키는 제2건조단계 당절임된 마의 당침정도를 검사하고 일정한 단위로 포장하는 검사 및 포장단계로 구성된다.
