PROBLEM TO BE SOLVED: To provide a polishing agent for a baked food which can form a film which has luster and tone similar to a case to apply an egg liquid, and which is soft and uniform without color unevenness comparing with a film with the egg liquid, in which the viscosity build up by the protein coagulation is controlled even if being used for a long period of time, and which can impart uniform gloss for a long period of time to a baked food, because there is a problem of not imparting uniform gloss easily with stability by an irregular quality of an egg that is a natural food though it is done to calcine after the egg liquid is applied to a food dough surface of a bread or the like to form an egg protein film, and to impart gloss to a food surface.SOLUTION: The polishing agent for a baked food includes a protein, an amino acid, and a reducing sugar in an oil-in-water type emulsion in which oil and fat are emulsified/dispersed in water.
