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: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】パン等の食品生地表面に鶏卵液を塗布した後、焼成して卵蛋白被膜を形成し、食品表面に艶を付与することが行われているが、天然食品である鶏卵の品質むらにより、安定して均一な艶を付与し難いという問題があった。本発明は、鶏卵液を塗布した場合と同様の光沢、色調を有し、しかも鶏卵液による被膜よりもソフトで色むらのない均一な被膜を形成することができる焼成食品用艶出し剤を提供する。【解決手段】本発明の焼成食品用艶出し剤は、油脂が水中に乳化分散された水中油型乳化物中に、分離大豆蛋白、アミノ酸、還元糖を0.25~1.5重量%含有することを特徴とする。【選択図】なし
