| 摘要 |
PROBLEM TO BE SOLVED: To provide a glazing agent for baked food product, which can form a coat having glossiness and hue similar to those when an egg liquid is coated, which is softer than a coat formed by the egg liquid, and which has no color unevenness, because application of glazing to a surface of food product is performed by coating the egg liquid to a surface of food product dough such as bread, then baking the food product for forming an egg protein coat, but due to quality unevenness of the egg being a natural food product, it is difficult to achieve even glazing stably.SOLUTION: The glazing agent for baked food product includes, in an oil-in-water type emulsion in which grease is emulsified and dispersed in the water, separated soy protein, amino acid, and reduction sugar by 0.25-1.5 mass%.SELECTED DRAWING: None |
