BEAN JAM USING RICE FLOUR AS RAW MATERIAL, AND FOOD MATERIAL

• Main Authors: DAIHISA NAGANORI, KAI TATSUYA, YAMAUCHI AYAKO
• Format: Patent
• Language: English
• Published: 20.09.2012
• 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 bean jam using rice flour as a raw material, having the same taste and feel in the mouth as bean jam of Vigna angularis by maintaining the grain shape of rice starch, and a food material applying the bean jam.SOLUTION: The bean jam made from Vigna angularis is made by boiling beans soaked in water, soft to the extent of being crushable, and crushing the beans after adding sugar. As for the rice flour, when the rice flour is heated in a state of being mixed in water, swelling is started in the vicinity of the gelatinization starting temperature of rice starch, and the form of starch grain collapses in the vicinity of a gelatinization end temperature. Material property like the bean jam of Vigna angularis cannot thereby be produced. However, when a saccharide solution of 20% or higher is added to the rice flour or rice starch and heated at 60-90°C, the bean jam or a rice cake that does not become hard even if refrigerated and preserved, can be obtained without causing the collapse of starch grain.