1.0 to 5.0% by weight of phosphoric acid crosslinked starch, 0.01 to 0.15% by weight of glucomannan / xanthan gum mixture having a weight ratio of 20/80 to 80/20, egg yolk 1.5 By weight to 3.0% by weight (dry weight) of egg white and 0.1 to 0.4% by weight (eg, dry weight) of egg white in water and heating to prepare an aqueous phase, mixing 5 to 20% by weight of fats and oils After preliminary emulsification of the raw material mixture obtained, homogenization treatment, sterilization and cooling treatment were carried out to obtain an R value (hardness), which is the maximum stress measured by a rheometer at 20 C., of 28 to 60 g, and at 25 C. A slurry stress after 1 minute from the start of the measurement under a constant condition of a shear rate of 40 / sec at a shear rate of 40 / sec is 70 to 300 Pa. Even though it contains a large amount of egg yolk, the flower paste does not lower the shape retention before firing due to the demulsifying action of lecithin in egg yolk, has heat resistant shape retention, has good meltability in the mouth, has creamy and smooth physical properties .原料混合物全体中、リン酸架橋澱粉を1.0~5.0重量%、重量比が20/80~80/20のグルコマンナン/キサンタンガム混合物0.01~0.15重量%、卵黄1.5~3.0重量%(乾燥重量)、卵白0.1~0.4重量%(乾燥重量)を水に溶解して加熱して調製した水相に、油脂5~20重量%を混合して得られた原料混合物を予備乳化した後、均質化処理及び殺菌、冷却処理して、20℃においてレオメーターで測定した最大応力であるR値(硬さ)が28~60g重で、且つ25℃におけるズリ速度40/秒の一定条件における測定開始1分後のズリ応力が70~300Paである、カスタード風味を有する焼き込み用フラワーペーストを得る。該フラワーペーストは、卵黄を多く含んでも、卵黄中のレシチンの解乳化作用による焼成前の保型性の低下がおこらず、耐熱保型性があり、口溶けが良好で、クリーミーで滑らかな物性を有する。
