To solve such problems as difficulty in impartation of uniform luster, the occurrence of degradation in texture by formation of hard films, the insufficiency of the texture with all of various lustering agents to take place beaten eggs, the unevenness of luster, the occurrence of sticking, etc., in a method for applying the beaten eggs on the surfaces of baked food, such as bread, and baking the food.
This lustering agent for the baked food is prepd. by incorporating separated soybean protein, liquid oil and fat and water at ratios of 2 to 12wt.% separated soybean protein, 15 to 30wt.% liquid oil and fat and 83 to 58wt.% water and is emulsified to an O/W type. The separated soybean protein is preferably of a microenzyme decomposition type. The oil and fat is preferably dispersed in the form of particulates having an average grain size of 0.5 to 3μm.
MASUBUCHI TAKAAKI
IYAMA HIROSHI
Next Patent: PRESERVABLE PICKLE