To obtain a polishing composition capable of simply imparting desirable gloss and glaze to foods without especially requiring skill and labor by adding the composition to foods instead of sweet rice wine for seasoning when boiled foods of foods such as fishes and shellfishes, meats or vegetables are prepared by forming the polishing composition from a specific oil-in-water type emulsion and sweet rice wine for seasoning.
This polishing composition is formed of oil-in-water type emulsion containing oil and fat having ≤5% solid fat content(SFC) at 5°C, saccharide, a protein and water and sweet rice wine for seasoning. In this time, it is preferable that oil and fat content in the oil-in-water type emulsion is 3-50 wt.% and weight ratio of saccharide content/water content of the oil-in-water type emulsion is ≥0.6% and the polishing composition is formed of 1-80% oil-in-water and 99-20% sweet rice wine for seasoning.
OKUTOMI YASUO
KONO HIROSHIGE
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