GLAZING AGENT FOR PASTRY AND METHOD FOR PREPARING SAME

摘要

The present invention relates to a method for preparing a glazing agent for breadmaking, and, in particular, the objective of the present invention is to provide a glazing agent for pastry which can maintain the natural savor and flavor of pastry bread while preventing the pastry bread from collapsing and subsiding in its unique layered form. For this purpose, disclosed herein is a method for preparing a glazing agent for pastry which consists of: a first process of preparing a solution A by mixing 3-4 parts by weight of white sugar and 0.5-1.5 parts by weight of amide pectin, followed by adding 27-28 parts by weight of purified water and heating and dissolving the same at 80-85℃ for 20-25 minutes; a second process of preparing a solution B by mixing 0.2-0.3 parts by weight of citric acid, 46-48 parts by weight of starch syrup and 0.02-0.05 parts by weight of black rice flavor, followed by adding 20-21 parts by weight of purified water and heating and dissolving the same at 60-65℃ for 10-15 minutes; and a third process of heating and stirring solution A and solution B at 90-95℃ for 20-25 minutes and then gelling the same, followed by cooling the same to room temperature.