The present invention relates to a composition for mung bean filling comprising 40-50 parts by weight of mung beans, 50-55 parts by weight of sugars, 0.4-0.8 parts by weight of starch and 0.5-1.0 parts by weight of solar salt as main ingredients, and 0.01-0.1 parts by weight of dry milk or egg protein, 0.01-0.1 parts by weight of gums, 0.1-0.5 parts by weight of acidulents and 0.1-0.5 parts by weight of dietary fibers as minor ingredients, and a manufacturing method thereof. The mung beans have no unpleasant tastes and smells as lipoxygenase is inactivated, and are mixed with a composition for mung bean filling such as sugars, salt or the like, thereby providing an excellent mung bean filling.본 발명은 주재료로서 녹두 40∼50 중량부, 당류 50∼55 중량부, 전분 0.4∼0.8 중량부, 천일염 0.5∼1.0 중량부로 구성된다. 부재료는 분유 또는 난단백 0.01∼0.1 중량부, 검류 0.01∼0.1 중량부, 산미료 0.1∼0.5 중량부, 식이섬유 0.1∼0.5 중량부로 구성되는 녹두앙금 조성물 및 그의 제조방법에 관한 것이다. 본 발명의 녹두콩은 리폭시게네이즈가 불활성화되어 불쾌한 맛이나 냄새가 없으며, 당류와 소금 등의 녹두앙금 조성물과 조화되어 우수한 녹두앙금을 제공할 수 있다.
