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PRODUCTION OF RED BEAN JAM FOR WALNUT CAKE
PRODUCTION OF RED BEAN JAM FOR WALNUT CAKE
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机译：红核桃果酱用于核桃蛋糕的生产
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摘要
PURPOSE: A method of producing red bean jam for walnut cake capable of reducing the number and time of agitation for reducing astringency and/or removing tannic acid is provided. It enables effective reduction of astringency from red bean jam without loss of nutrients. CONSTITUTION: A red bean, green bean or cowpea(Vigna sinensis) is immersed in water for a predetermined time to remove tannic acid. Thereafter, it is steamed, ground and added with water to separate red bean mixture from skin. The red bean mixture is repeatedly agitated in a vessel containing water to remove tannic acid and then compressed to remove water. Then, the dried red bean mixture is heated with sugar water while agitation to give red bean jam. In the first process for removal of tannic acid, 5% by weight of alcohol can be added to water.
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