PURPOSE: To treat the starch in sweet bean jam without adverse effect on its taste by hydrolyzing the starch in the jam with an enzyme.

CONSTITUTION: The subject sweet bean jam is produced by hydrolyzing the starch in the sweet bean jam with an enzyme. As an enzyme for hydrolysis, is cited suitably amylase, but may be in combination with protease and cellulase. The hydrolysis is carried out by adding an appropriate amount of the enzyme and stirring together in addition of water under heat at 80W90°C. This treatment converts the starch in the jam into glucose, dextrin or maltose, but the texture is substantially unchanged. In case of combination thereof with protease and amylase, texture changes to a little plain. The amount of the enzymes added is suitably 10W1,000 units per gram of the jam.