| 摘要 |
PURPOSE:To obtain a food like strained bean jam from steamed skin of adzuki beans produced as a by-product in the preparation of strained bean jam, by treating the steamed adzuki bean skin with a pectin hemicellulose decomposition enzyme. CONSTITUTION:Steamed adzuki bean skin produced as a by-product in the preparation of strained bean jam by conventional process is adjusted to weakly acidic pH, e.g. to pH 4-5, uniformly dispersed with about 0.3-0.5wt.% pectin hemicellulose decomposition enzyme and maintained at about 40-55 deg.C, preferably about 45-50 deg.C for about 3-5hr. |
