PROBLEM TO BE SOLVED: To provide a glazing material for baked food, excellent in workability when applying as an oil-in-water emulsified product, giving uniform and excellent luster to a baked food surface, excellent in smell and flavor, and suppressed in aging of a liquid condition when working.SOLUTION: This glazing material is an oil-in-water emulsified product containing liquid oil and fat, soybean protein, and water. A method for producing the oil-in-water glazing material includes bringing soybean protein in a condition of being uniformly dispersed/dissolved in water into contact with liquid oil and fat, and mixing/emulsifying the product.COPYRIGHT: (C)2013,JPO&INPIT【課題】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。【解決手段】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、大豆蛋白が水に均一に分散・溶解された状態で液状油脂と接触し、その後混合・乳化する水中油型艶出し材の製造法である。【選択図】なし
