GLAZE INCLUDING FRUCTOOLIGOSACCHARIDES FOR ADHERING FRUITS ONTO BAKED GOODS, AND METHOD FOR PREPARING SAME

摘要

The present invention relates to a glaze for baked goods, which comprises fructooligosaccharide, highly methoxylated pectin having a degree of methoxylation of 50% or more, and 350-400 ppm of calcium ions. The present invention also relates to a method of preparing a glaze for baked goods, comprising the steps of: preparing a mixture composition of fructooligosaccharide, malt syrup, and sugar; and adding highly methoxylated pectin having a degree of methoxylation of 50% or more to the mixture composition, and boiling the resulting solution in the presence of 350-450 ppm of Ca2+, to thereby prepare the glaze.