| 摘要 |
PURPOSE:To obtain the subject paste having custard flavor and shape retaining properties even in baking after freezing without causing separation of an oily phase by homogenizing an eggless flour paste raw material containing powdery soybean protein, fats and oils and starch, adding the whole egg thereto, heating and gelatinizing the resultant mixture. CONSTITUTION:An eggless flour paste raw material containing preferably 0.1-3% powdery soybean protein, preferably 5-30% fats and oils and starch is homogenized and the whole egg is then added thereto. The resultant mixture is subsequently heated and gelatinized to afford the objective paste. |
