PREPARATION OF INGREDIENT SIMILAR TO AN (BEAN JAM)

• Main Authors: TAKEUCHI MASAYASU, KAWAMURA SABUROU
• Format: Patent
• Language: English
• Published: 26.12.1984
• 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

PURPOSE:To obtain an ingredient similar to AN (bean jam) having taste and flavor not inferior to that prepared by using NAMA-AN (bean jam not yet sweetened with sugar) or SARASHI-AN (powder bean jam), by using food fiber prepared by treating specifically bran of grain instead of using NAMA-AN or SARASHI-AN. CONSTITUTION:Bran of grain or a matter obtained by removing starch, protein, lipid, inorganic substance, etc. from it is immersed in an alkali aqueous solution to give food fiber, which is used as an ingredient. The alkali concentration of the alkali aqueous solution is 0.05-4.0wt%, and the concentration of bran is 3-30wt% in the alkali aqueous solution. The bran of the grain immersed in the alkali aqueous solution is optionally neutralized, washed, dehydrated, etc., dried to give food fiber powder, which is hneaded with a saccharide and a necessary amount of water, and heated to give AN (bean jam) containing saccharide.