Effect of preparation and added secondary materials on the azuki bean jam

Abstract

　To increase the consumption level of red beans, measures were investigated to suppress their rough texture and odor, which considerably affect their taste. The effects of kneading time and addition of secondary ingredients on the roughness and odor of red bean paste were studied. By extending the kneading time, some of the bean particles collapsed, making the starch grain leak out. This reduced the mean and median particle sizes and diminished the roughness according to sensory evaluation. Although cooking did not damage the bean particles, it decreased the particle concentration. The addition of butter and heavy cream minimized the rough texture. Furthermore, the addition of secondary ingredients other than sugar changed the quality and odor intensity according to the electronic nose. Based on the sensory evaluation, bean paste containing butter or heavy cream significantly alleviated the bean odor both before and during eating. Thus, it was suggested that the odor and texture specific to red beans could be suppressed by changing the preparation method of bean paste, particularly by adjusting the water content and adding secondary ingredients.