Due to the recent increase in safety awareness of foods, it is desired that an emulsifier and / or pH adjuster is not blended, and it is excellent in emulsion stability as an oil-in-water emulsion without using these additives, and Because it is an oil-in-water emulsion, it has excellent workability when applied, imparts a uniform and good gloss to the surface of baked foods, has excellent odor and flavor, and suppresses changes over time in the liquid state during work. It is to provide a polishing material for baked food. An oil-in-water emulsion containing liquid oil and fat, soy protein and water, containing 10 to 35% by weight of liquid oil and fat and 2 to 12% by weight of soy protein and containing no emulsifier and / or pH adjuster Yes, it is an oil-in-water polishing material in which soy protein contains 50% by weight or more of soy protein and is uniformly dispersed and dissolved in water in advance. [Selection figure] None昨今の食品に対する安全意識の高まりから、乳化剤及び／又はｐＨ調整剤を配合しないものが望まれており、これらの添加物を使用しなくても水中油型乳化物として乳化安定性に優れ、そして水中油型乳化物であるので塗付する際の作業性に優れ、焼成食品表面に均一で良好な艶を付与し、匂い、風味に優れ、作業時の液性状態の経時変化が抑制されている焼成食品用艶出し材を提供する事にある。液状油脂、大豆蛋白及び水を含む水中油型乳化物であって、液状油脂を１０～３５重量％含み且つ大豆蛋白質を２～１２重量％含み、乳化剤及び／又はｐＨ調整剤を配合しないものであり、大豆蛋白が大豆蛋白質を５０重量％以上含むものであり、予め水に均一に分散・溶解されたものである、水中油型艶出し材である。【選択図】なし
