Title:
GLAZING AGENT FOR BAKED FOOD PRODUCT
Document Type and Number:
Japanese Patent JP2016063842
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a glazing agent for baked food product, which can form a coat having glossiness and hue similar to those when an egg liquid is coated, which is softer than a coat formed by the egg liquid, and which has no color unevenness, because application of glazing to a surface of food product is performed by coating the egg liquid to a surface of food product dough such as bread, then baking the food product for forming an egg protein coat, but due to quality unevenness of the egg being a natural food product, it is difficult to achieve even glazing stably.SOLUTION: The glazing agent for baked food product includes, in an oil-in-water type emulsion in which grease is emulsified and dispersed in the water, separated soy protein, amino acid, and reduction sugar by 0.25-1.5 mass%.SELECTED DRAWING: None
Inventors:
YOKOYAMA KAZUAKI
KOIKE HIROYUKI
OE MASASHI
OTA AKIRA
HIKOE SAKURA
AZUMA KYOKO
OGAWA YUKO
KOIKE HIROYUKI
OE MASASHI
OTA AKIRA
HIKOE SAKURA
AZUMA KYOKO
OGAWA YUKO
Application Number:
JP2016019574A
Publication Date:
April 28, 2016
Filing Date:
February 04, 2016
Export Citation:
Assignee:
MIYOSHI YUSHI KK
International Classes:
A23D7/00; A21D15/08
Domestic Patent References:
| JPH10108616A | 1998-04-28 | |||
| JPH08131092A | 1996-05-28 | |||
| JPS6236137A | 1987-02-17 | |||
| JPH078211A | 1995-01-13 |
Attorney, Agent or Firm:
Isamu Hosoi
Previous Patent: A manufacturing method of an embryonic stem cell
Next Patent: A manufacturing method of a beer taste drink
Next Patent: A manufacturing method of a beer taste drink