GLAZING AGENT FOR PASTRY AND METHOD FOR PREPARING SAME

WIPO Patent Application WO/2015/080398

A1

The present invention relates to a method for preparing a glazing agent for breadmaking, and, in particular, the objective of the present invention is to provide a glazing agent for pastry which can maintain the natural savor and flavor of pastry bread while preventing the pastry bread from collapsing and subsiding in its unique layered form. For this purpose, disclosed herein is a method for preparing a glazing agent for pastry which consists of: a first process of preparing a solution A by mixing 3-4 parts by weight of white sugar and 0.5-1.5 parts by weight of amide pectin, followed by adding 27-28 parts by weight of purified water and heating and dissolving the same at 80-85℃ for 20-25 minutes; a second process of preparing a solution B by mixing 0.2-0.3 parts by weight of citric acid, 46-48 parts by weight of starch syrup and 0.02-0.05 parts by weight of black rice flavor, followed by adding 20-21 parts by weight of purified water and heating and dissolving the same at 60-65℃ for 10-15 minutes; and a third process of heating and stirring solution A and solution B at 90-95℃ for 20-25 minutes and then gelling the same, followed by cooling the same to room temperature.

PARK CHUNG-KIL (KR)
LEE CHEON-YONG (KR)
KIM JUNG-WOO (KR)
LIM CHAE-SUNG (KR)

PCT/KR2014/010756

June 04, 2015

November 10, 2014

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PARIS CROISSANT CO LTD (KR)

A21D15/08; A23G3/34; A23L1/09; A23L1/275; A23L29/231

US20070202225A1	2007-08-30
JP2011120510A	2011-06-23
KR0121138B1	1997-11-04
JP2007295923A	2007-11-15

LIM, JOON-HO (KR)
임준호 (KR)

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