PROBLEM TO BE SOLVED: To provide various new Adzuki bean food products through enlarged use of the whole Aduki beans for utilization of effective components of Aduki beans, while avoiding the bad taste derived from off-flavor from the skin of Adzuki beans in the individual food products as much as possible.SOLUTION: Adzuki beans in raw state are pulverized into powder having a maximum grain size of 500 μm or less and an average grain size of 50 μm or less with an airflow pulverizer. The Adzuki bean food product includes the airflow pulverized Adzuki bean powder, saccharides, and water, and agar and a polysaccharide thickener on an as needed basis, which are heated. The content of airflow pulverized Adzuki bean powder is 1 to 20 wt.% relative to the total weight of the Adzuki bean food product. The Adzuki bean food product is in a paste state, a sol state, or a gel state, with starch contained in the airflow pulverized Adzuki bean powder being gelatinized.COPYRIGHT: (C)2015,JPO&INPIT【課題】小豆の有用成分の活用のため小豆自体の全体利用の用途を拡大してより多くの小豆食品を実現し、同時に、個々の食品自体における小豆の果皮等に起因する雑味等由来の不味さを極力回避した新たな食品を提供する。【解決手段】生状態の小豆を気流粉砕機により粉砕して最大粒径を500μm以下とし、かつ平均粒径を50μm以下とする気流粉砕小豆粉末と、糖類と、水分と、必要により寒天、増粘多糖類を含有し、これらを加熱してなる小豆食品であって、気流粉砕小豆粉末は小豆食品の全重量の1~20重量%とし、小豆食品は気流粉砕小豆粉末に含有されるデンプンの糊化を伴ってペースト状物、ゾル状物、またはゲル状物となる。【選択図】図1
