| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a bean jam product having an excellent flavor and a creamy and smooth texture though the bean jam product has physical properties as bean jam. <P>SOLUTION: The bean jam product suitable for a bean jam wrapping machine and having a creamy and smooth texture can be obtained by blending glycerol fatty acid ester and polyglycerol fatty acid ester with bean jam. <P>COPYRIGHT: (C)2012,JPO&INPIT |
