PREPARATION OF BEAN JAM

PURPOSE:To prepare bean jam having excellent taste, palatability and color, by adding soybean protein to bean jam in the boiling process of beans or the process for exposing the bean jam to running water. CONSTITUTION:The standard process for the preparation of raw bean jam is composed of the steps of (raw beans) (immersion in water) (steaming) (removal of harshness) (boiling) (grinding) (sieving) (exposure to running water) (dehydration) (raw bean jam). In the above step, soybean protein is added in the boiling step or the step of exposure to running water. The addition of the soybean protein in the boiling process is effective in the case of a protein having strong soybean smell, such as defatted soybean, and if the soybean protein is the one having considerably reduced soybean smell, such as the alcohol-washed and concentrated soybean protein, it may be added in the step of exposure to water. The amount of the soybean protein is 3-30wt%, based on the raw beans. The use of the soybean protein as a raw material of bean jam is advantageous from the viewpoint of the raw material availability and economicity, and effective to provide bean jam having excellent taste, flavor and palatability.