| 摘要 |
PROBLEM TO BE SOLVED: To produce flour pastes capable of eliminating conventional heavy texture poor in meltability in a mouth and carrying out the flavoring of a custard taste with body in spite of a refreshing taste. SOLUTION: The flour pastes comprise a starch, a glucide, an oil and fat and a lactic acid fermented milk as essential ingredients and the characteristic of the flour pastes is to comprise 15-30 wt.% of the oil and fat and 20-80 wt.% of the lactic acid fermented milk based on the total amount of the flour pastes. The characteristic of the method for producing the flour pastes is to use 15-30 wt.% of the oil and fat and 20-80 wt.% of the lactic acid fermented milk based on the total amount of the flour pastes when producing the flour pastes using the starch, glucide and oil and fat. |
