QUALITY IMPROVER FOR BEAN JAM PRODUCT AND PRODUCTION OF BEAN JAM PRODUCT

摘要

PROBLEM TO BE SOLVED: To obtain the subject improver having syneresis preventing effect on bean jam product and free from the deterioration of palatability by dissolving or swelling curdlan which is a thermally coagulable water-insoluble polysaccharide with an alkaline aqueous solution. SOLUTION: Curdlan is dissolved in or swollen with an alkaline aqueous solution such as sodium carbonate or potassium carbonate solution. The concentration of dissolved curdlan is e.g. about 0.01-15 wt.%. If curdlan is not easily dissolved in the alkaline aqueous solution, the solution is heated to a temperature (40 deg.C) not to cause the thermal coagulation of curdlan. The objective improver is preferably added in an amount of 0.03-3 wt.% in terms of curdlan based on the bean jam product such as soft adzuki-bean (red bean) jelly, pasty bean jam and sweet adzuki soup. A gel produced by neutralizing an alkaline aqueous solution of curdlan can be used as the above improver, however, the improver consisting of the alkaline aqueous solution of curdlan has an advantage of long-term preservability.