| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for industrially producing a flour paste having good mouth meltability such as a custard cream and an emphasized egg flavor. SOLUTION: This method for producing the flour paste is characterized by mixing and dissolving a compositional mixed liquid containing 1-5% of a pregelatinized starch, 10-30% of egg yolk and saccharides, an oil and fat, a dairy product and a tasting component, carrying out a homogenizing treatment, filling the resultant homogenization treated liquid in a bag made of a resin and then heating the filled mixture with microwaves.
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