METHOD OF PRODUCING BEAN JAM OR BEAN JAM PRODUCTS EXCELLENT IN RED BEAN FLAVOR

• Main Author: KATO TATSU
• Format: Patent
• Language: English
• Published: 24.11.2011
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; 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 of producing bean jam (raw bean jam, strained bean jam, granular bean jam) or bean jam products, such as sweet red bean jelly, which has no astringency and rough taste to avoid degradation of the original taste of bean jam, and is excellent in the flavor of red beans which are raw materials.SOLUTION: The method of producing bean jam or beam jam products excellent in the flavor of red beans uses distillate obtained when concentrating boiled solution generated in the first boiling process among a manufacturing process of raw bean jam using red beans as the raw materials in any process of the manufacturing process of the raw bean jam, strained bean jam, granular bean jam or in any process of the manufacturing process of the bean jam products, such as sweet red bean jelly or the like.