| 摘要 |
PURPOSE:To obtain processed beans having excellent preservability and good color tone and luster by hydrating freeze-dried beans and adjusting the water content of the beans within a specific range. CONSTITUTION:Freeze-dried beans (adzuki beans, green peas, soybeans, etc.) are hydrated to a water-content of 10-40%. Delicious cooked beans can be produced without causing the breakage of the bean and the peeling of the skin in a short time because the beans sink in water in cooking. A TAKIKOMI- GOHAN (cooked rice with assorted mixture) can be prepared in a state keeping the rice grains and the beans in homogeneously mixed state without causing the separation of the rice and bean. |
