| 摘要 |
PROBLEM TO BE SOLVED: To obtain a raw bean jam improved in flavor without impairing characteristics of bean jam, useful for Japanese cakes, a ban-jam bun, etc., by mixing a ground raw bean jam material with soybean powder pulverized into a fixed mesh or larger than it. SOLUTION: A ground raw bean jam material such as red bean is mixed with 20-70wt.% based on the total calculated as solid content of soybean powder pulverized to >=500 meshes, from which lipoxygenase is removed or in which lipoxygenase is deactivated. The raw bean jam material, for example, is obtained by blending 50g of powder of red bean jam with 50g of raw soybean powder prepared by granulating fine powder having 1,000 meshes, 150cc of water and 100g of sugar. |
