Research and Application development
We have worked on the industry as quickly as possible for physical properties research and application development on bean jam. We analyze the traditional bean jam from the scientific aspect and are working on research to make it better even without satisfying with the current situation. In addition, we are working on development to open up further possibilities of the traditional bean jam by introducing new ideas that have never been before for improving production technology and developing new products.
Creativity of bean jam
It has been familiar to Japanese people since long ago and has a strong image of Japanese sweets, but it is now used for patisseries and ice creams. It is also our company that developed the bean jam for ice cream for the first time, we succeeded in development of mousse whip bean jam which has characteristic of bubbles like mousse. We will continue research and development to create diverse and creative product that will satisfy our customers.
Information of accumulated development data
We receive requests of new product more than 500 a year from various customers, and we keep all the history information such as necessary conditions and physical properties in the database. By picking up the best information from it, it is possible to respond instantly to any demand. We will support customers with speedy development, making the most of our experience.
Pursuit of better product creation
We look at the traditional method of making bean jam from another perspective scientifically. To pursue richer flavor, better color, and texture, we look back from the fundamental part: what the deliciousness of bean jam is and what kind of process produce the unique flavor. We are working on daily research to find further hiding possibilities.
Adzuki and science technology
While doing research on bean jam using technology, we succeeded in extracting useful substance "proanthocyanidin" from Adzuki (patent acquisition). High antioxidant effect has been confirmed in this substance, and it is expected to be effective in preventing high blood pressure and arteriosclerosis, too. We will continue the research toward not only food industry but also new possibilities.
