| 摘要 |
PURPOSE:To improve nutritive value, impart light flavor and reduce production cost, by blending corn grains boiled and aged to leave the original shape in a bean jam made from AZUKI beans, etc., as a raw material. CONSTITUTION:AZUKI beans which are washed, dipped, boiled and aged and free of harshness are blended with corn grains and water is added to boil and age the resultant blend. A small amount of water is then left and sugar is added to allow to stand the blend. AZUKI beans and corn grains are then kneaded therewith to afford the aimed corn-containing bean jam. Alternatively, syrup-pickled corn grains can be added to a bean jam produced from a grain, e.g. AZUKI beans, etc., while heating the bean jam and the resultant blend is kneaded to provide the aimed bean jam. Thereby, since the corn grains contain proteins, lipids, phosphorus, calcium, iron, carotene, etc., in addition to carbohydrates, the nutritive value of the bean jam can be improved.
|
