Abstract
Deep seawater (DSW) is one of sustainable resources. There are 15 stations for pumping up it in Japan and it is utilized in many kinds of fields now. DSW has the specific position different from other sustainable resources because there are many kinds of useful substances for human life in it in addition to the cold energy. Today, we can see many kinds of souvenir food products using DSW in the local areas where DSW is pumped, however there is little scientific evidence of the utility value of DSW, particularly in the confectionery field. Therefore, the aim of this study is to investigate the value of DSW utilization in the production of red bean paste which was universally used in confectionery. In this process, DSW was utilized in the removal of astringent substances from red beans, which is important in producing red bean paste. As a result, it was suggested that DSW was able to successfully remove astringent substances from red beans while also increasing softness and preventing discoloration; effects which were superior to using salt water of the same concentration.
