That the softness , such as the [ challenge ] Suites , providing easy Hiimo anyone eat . It is to be understood that the production of Hiimo as a raw material No. 19255 No. SOLUTION: A variety registration " much to all " the ( agriculture and forestry 64 issue) , Celsius minus 5 to 10 degrees after it is peeled with steamed potatoes raw Hiimo to put 4-5 hours in a freezer , was packaged in the package having a desired size by cutting to shape Chop potatoes cured appropriately . [ Selection ] Figure Figure 1【課題】 スイーツのような柔らかさで、誰でもが食べ易い干芋を提供すること。【解決手段】 品種登録第19255号「べにはるか」(農林64号)を原料とする干芋を製造するものであって、生の芋を蒸かして皮をむいた後に摂氏マイナス5~10度の冷凍庫に4~5時間入れて、適度に硬化した芋を乱切り状にカットして所望の大きさの包装体に包装した干芋。【選択図】図1
