METHOD FOR PRODUCING BEAM JAM

PURPOSE:To provide a method for producing a bean jam high in sugar degree, excellent in taste and flavor, and perfectly not generating a soybean smell, when soybean is used as a raw material, capable of saving water and energy with the shortening of a heating time, by immersing the beans of raw mate...

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Bibliographische Detailangaben
1. Verfasser:	OTSUKI TATSUKIYO
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	PURPOSE:To provide a method for producing a bean jam high in sugar degree, excellent in taste and flavor, and perfectly not generating a soybean smell, when soybean is used as a raw material, capable of saving water and energy with the shortening of a heating time, by immersing the beans of raw material in ordinary temperature water to remove the bitter taste of the raw material beans and cyanide compounds. CONSTITUTION:This method for producing a bean jam comprises preliminarily applying high voltage negative electrons to the beans of raw material and water 6 with a high voltage electrostatic transformer completely without applying an electric current, immersing the beans in the water 6, and subsequently using the treated beans. The secondary high voltage side electrode of the transformer is perfectly sealed and insulated, and a high output resister is disposed on another other electrode.