| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing syrupy, kneaded bean jam excellent in water retention without a syneresis phenomenon. SOLUTION: The method for producing syrupy, kneaded bean jam comprises the following steps: (1) dissolving sugarless bean jam having ca. 58 wt.% moisture content and containing granulated sugar under heating at ca. 80 deg.C; (2) mixing saccharides, rice starch thickening polysaccharides and water for dissolving them by means of a turbine-type mixer under cooling at ca. 5-8 deg.C; (3) mixing both a dissolved mixture of sugarless bean jam and granulated sugar and a solution of saccharides, rice starch, thickening polysaccharides and water until the temperature falls down to ca. 50 deg.C to form a kneaded product and mixing it under heating at ca. 98 deg.C for 5-10 min; (4) aging the kneaded product until its temperature falls down to ca. 70 deg.C; (5) hot-packing the kneaded product at >= ca. 61 deg.C; and (6) quickly cooling the hot packed, kneaded product down to <= ca. 10 deg.C.
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