PRODUCTION OF BEAN JAM HAVING GOOD FLAVOR USING RED BEAN JUICE PRODUCED FROM STEAMING PROCESS FOR BLEACHING AND DEHYDRATING BEAN

摘要

PURPOSE: A method of making a red bean jam having good flavor than conventional products using red bean juice produced from a steaming process is provided. The product has desired flavor and contains sugarless red bean jam, strained red bean jam, frozen red bean jam and dried red bean jam. CONSTITUTION: Red beans are steamed with water and formed into the shape of jam. The bean jam is bleached and dehydrated maintaining its temperature to 25deg.C or less. The red bean juice produced from the steaming process is used in at least one process of bleaching and dehydration. In the process for steaming red beans, the quantity of water is controlled enough to cover the surface of the red beans. The strained red bean jam is prepared by adding sugar to sugarless red bean jam and kneading with heating.