A flour paste obtained by mixing 5-25 wt% fats and oils into an aqueous phase, performing preliminary emulsification, then homogenizing and heat-treating same, said aqueous phase being prepared by dissolving in water and heating: 1-5 wt% starch containing, out of the total starch, at least 50 wt% of a starch chemically modified then enzymatically modified 0.01-0.15 wt% glucomannan/xanthan gum having a weight ratio of 20/80-80/20 0.1-1.0 wt% albumen (dry weight) and no more than 0.3 wt% tamarind gum. The flour paste melts in the mouth, has a smooth texture, does not feel slimy, has shape-holding and heat-resistant properties, has no water separation even when refrigerated for long periods, and has physical properties desired for fillings used in normal bread or pastry.
