PURPOSE: After the liquid ingredient and the granular ingredient are charged in vessels and tightly sealed, the vessels are cooled under revolution or shaking and the granular ingredient is uniformly dispersed and fixed in the liquid, thus making soft adzuki-bean jelly with unique taste.

CONSTITUTION: The liquid ingredient consisting of bean jam, sugar, flavor and a gelating agent as gelatin and the granular ingredient of starch paste pieces are sterlized by heating, charged in vessels, tightly sealed. They are cooled under revolution and shaking until solidified. The liquid ingredient gradually thickens and the granular ingredient is uniformly dispersed and fixed to give said soft adzuki-bean jelly with unique texture and taste.