PROBLEM TO BE SOLVED: To prevent the leakage of a sweet bean paste in a frying process for filling a pasty material containing a fish paste with sweet bean paste and then frying the product to produce the food filled with sweet bean paste.SOLUTION: The method for producing the food filled with sweet bean paste is characterized by spreading a pasty material containing a fish paste in such a state that cracks and spaces do not pass through the outer and inner sides of the paste material, wrapping the whole body of a separately divided sweet bean paste with the spread pasty material, adhering a thin wheat flour dough to at least a portion of the sweet bean paste-wrapped product, molding the product and then frying the molded product. Since the layer formed from the pasty material does not have cracks and spaces, and since cracks and spaces are hardly formed in the outer skin formed from the pasty material, the leakage of the sweet bean paste can be prevented in the frying process. The reinforcement of the pasty material with the wheat dough is also effective for preventing the leakage of the sweet bean paste, and the food 1 filled with sweet bean paste can be produced in a good yield.COPYRIGHT: (C)2013,JPO&INPIT【課題】魚肉すり身を含むペースト状物で餡を包み油で揚げた包餡食品を製造するに当り、揚げ工程における餡の漏出を抑える。【解決手段】魚肉すり身を含むペースト状物を、その内外を連通する亀裂及び隙間を生じない様に伸ばして、別途取り分けた餡の全体を包み込み、当該包餡物の少なくとも一部に、薄い小麦粉生地を付着させて成形し、当該成形物を油で揚げる。ペースト状物で形成された層に亀裂や隙間が無く、またペースト状物が転化した外皮にも亀裂や隙間を生じ難いから、揚げ工程中の餡の漏出が抑えられる。ペースト状物を小麦粉生地で補強することも、餡の漏出抑制に有効であって、包餡食品1を歩留まり良く製造できる。【選択図】図1
