| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for boiling red beans while suppressing the occurrence of broken body of the red bean grain as far as possible, and boiled red beans, frozen boiled red beans and dried boiled red beans having suppressed deterioration, as far as possible, of shapes, tastes, flavors and colors after thawing or restoration with water, and capable of manufacturing bean jam not yet sweetened with sugar and kneaded sweet bean jam, which can not be realized in the conventional boiled red beans, frozen boiled red beans and dried boiled red beans. SOLUTION: A method for boiling red bean comprising boiling a mixture of red beans and water at 90-100 deg.C for 0-20 min, successively at 60-85 deg.C for 15-180 min, and further at >=90 deg.C for 0-20 min. Boiled red beans obtained by the method. Frozen boiled red beans, dried boiled red beans and grain-shaped sweet bean jam obtained by using the boiled red beans. |
