{"id":3445,"date":"2026-04-17T17:48:49","date_gmt":"2026-04-17T08:48:49","guid":{"rendered":"https:\/\/agriture.jp\/product\/sweet-potato\/"},"modified":"2026-06-25T20:28:16","modified_gmt":"2026-06-25T11:28:16","slug":"sweet-potato","status":"publish","type":"product","link":"https:\/\/agriture.jp\/en\/product\/sweet-potato\/","title":{"rendered":"Dried sweet potato"},"content":{"rendered":"

Dried sweet potato is a commercial material for granola, toppings, confectionery ingredients, and snacks that turns the representative root vegetable whose sweetness rises with heating into raw material in three shapes: chip, slice, and dice. It seals in sweet potato's inherent sugar content and the deep sweetness born from starch saccharification by β-amylase through low-temperature drying. At Agriture, we develop it in parallel withSweet potato powder<\/a>, which powders the same sweet potato, proposing dried sweet potato for uses where you want to keep texture and sweetness, and the powder for uses where you want to spread color and sweetness evenly.<\/p>\n\n\n\n

Compared with sugar- and root-type materials such as kabocha and burdock, sweet potato can differentiate on its \"sticky sweetness,\" \"sugar content that stretches with heating,\" and \"soft mouthfeel that can accommodate even weaning and care foods.\" It is a material for which prototyping inquiries are increasing as a substitute-sweetener raw material for confectionery OEM, granola, cereal bars, and vegan-type sweets.<\/p>\n\n\n\n

Three Commitments Behind Agriture's Dried Sweet Potato<\/h2>\n\n\n\n

Sweet potato is a material whose sweetness comes out very differently depending on heating and drying conditions. At Agriture, we manage everything from raw-material pre-treatment to finish packaging at our own processing facility, refining a drying design that draws out saccharification while keeping color and texture.<\/p>\n\n\n\n

1. Stepwise heating that makes the most of β-amylase to draw out sweetness<\/h3>\n\n\n\n

Sweet potato's sweetness is amplified by the action of β-amylase, which breaks starch down into maltose around 65–75℃. Drying at high heat from the start deactivates the enzyme before the starch gelatinizes, so the inherent sweetness cannot be drawn out. At Agriture, we base it on stepwise heating that passes for a longer time through the temperature range where the enzyme works best, using as a guide that a sweetness close to steamed or roasted sweet potato spreads when you put a finished chip in your mouth.<\/p>\n\n\n\n

2. Three shapes to accommodate use-specific texture design<\/h3>\n\n\n\n

Chip (thin-slice dried) suits toppings for granola, cereal bars, and snacks, slice (slightly thick julienne) suits confectionery kneading, bread dough, and tea-time snacks, and dice (cubes) suits ingredients for steamed buns, madeleine, ice cream, and potage. Because you can prototype by switching shapes from the same raw material, you can select to match the finished product's texture and look.<\/p>\n\n\n\n

3. Choice of peel-on or peeled, and color control<\/h3>\n\n\n\n

Finished peel-on, the contrast between the purplish-red skin and the yellow-to-orange flesh remains, giving visual presence to granola and toppings. A peeled finish suits cases where you want to unify color for kneading into confectionery dough or weaning-food bases. Material using a purple lineage may also be proposed for prototyping toward confectionery designs and gift products that want to make the most of sweet potato's inherently deep color.<\/p>\n\n\n

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Product catalog showing the items we handle<\/h3>\n\n\n\n

Flexible support from small lots to large lots<\/p>\n\n\n\n

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