| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a sweet potato filling having excellent heat resistance, retaining flexibility even after thermal baking and retaining a good taste without causing unfavorable effects such as scorching or sandiness and without causing peeling between the filling and a dough and without being pushed out of the dough, and to provide a method for producing the filling. <P>SOLUTION: The method for producing the sweet potato filling comprises charging an oil and fat into a sweet potato, mixing the oil and fat with the sweet potato under heating, keeping the resultant mixture in a temperature state of 70-80°C, charging egg protein and mannan, filling and packaging the obtained material and then cooling the packaged material within 30 min so that the central temperature is ≤40°C. <P>COPYRIGHT: (C)2004,JPO |
