METHOD FOR PRODUCING RED BEAN GRUEL WITHOUT BITTER TASTE

• Main Authors: JUNG HEON WOONG, LEE SHOYU, KIN SHOKYOKU
• Format: Patent
• Language: English
• Published: 28.06.2007
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a method for producing red bean jam having plain aftertaste improved from astringent aftertaste, to provide a method for producing red bean gruel using the produced red bean jam, and to provide the red bean gruel produced by the method. SOLUTION: This method for producing the red bean gruel comprises a step of first steam ripening washed red beans, and soaking the red beans in normal temperature water to gush out saponin and tannin components of red beans followed by second steam ripening in hot water, a step of removing water from the second steam ripened red beans, a step of crushing the red beans from which water is removed followed by processing using a finisher, and a step of performing water change and dehydrating to obtain red bean jam. This method enables obtaining the red bean gruel which has a quality functionally improved in aspects of coloring and taste through reducing at maximum tannin and saponin content to be a cause of uncomfortable aftertaste of the red bean gruel through the water changing process in the red bean steam ripening step. COPYRIGHT: (C)2007,JPO&INPIT