| 摘要 |
<p>It is intended to develop oil-in-water type creamy compositions which are excellent in general characteristics as glazing agents and have properties as glazing agents capable of imparting favorable gloss and transparency. Oil-in-water type creamy compositions which contain a casein-containing protein and a fat having a melting point of 20?C or below and in which the content of sugars is 1.2 times by weight or less (preferably 1.0 time by weight or less) as much as the content of protein. It is preferable that these compositions contain from 3 to 12% of the casein-containing protein and from 2 to 10% of the fat. It is also preferable that these compositions contain from 0.5 to 10%, based on the casein-containing protein, of a molten salt. Baked foods prepared by applying the above-described oil-in-water type creamy compositions on the surface followed by baking.</p> |
