| 摘要 |
PURPOSE:To prevent oozing of water, to reduce multiplication of bacteria and to produce sweet bean paste suitable for Japanese unbaked cake, bread, etc., having excellent flavor, taste and texture by blending raw sweet bean paste with a sweetener, kneading, adding gelatin and mixing. CONSTITUTION:Raw sweet bean paste is kneaded with a sweetener and the kneaded material is mixed with preferably 0.1-0.4wt.% (based on 100 pts.wt. sweet bean paste) gelatin such as readily soluble gelatin and mixed to give the objective sweet bean paste. |
