| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide pasty food comprising bean powder having flavor inherent in bean and satisfactory spreading property and moisture retaining property in a simple and easy way through solving such a problem that the bean powder generally has slight aroma inherent in bean because the bean powder is produced through a heating-drying process in a process of making the bean powdery, while various beans to be used can be employed without altering the production process therefor through keeping various beans as powdery raw material if bean-utilized pasty food having good palate feeling and flavor can be easily produced using bean powder in view of the fact that the production of the pasty food is difficult because the procedure for processing fresh bean raw material into the pasty food is very complicated and requires labor and time, and processing equipment. <P>SOLUTION: The pasty food comprising bean powder is obtained by: adding 100-300 wt.% of starch syrup or oil-and-fat to bean powder; heating the mixture in deaerated and sealed condition to prepare paste dough; and adding a seasoning material and a physical property-improving agent such as a gelling agent, trehalose or hyaluronic acid, to the dough. <P>COPYRIGHT: (C)2009,JPO&INPIT |
