GLAZING AGENT FOR ROASTED FOOD

PROBLEM TO BE SOLVED: To obtain a glazing agent for a roasted food, which solves problems that conventionally, hen's eggs are used as the glazing agent for roasted foods, a coating film formed from hen's eggs is hard and a uniform gloss is not stably provided because of quality unevenness...

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Bibliographische Detailangaben
Hauptverfasser:	MASUBUCHI TAKAAKI, SASAKI MEBAE, SHIDA MASANORI, FUKAMIZU YUKO, KOIKE NAHOKO, MIHASHI NAGAYO, YOKOYAMA KAZUAKI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain a glazing agent for a roasted food, which solves problems that conventionally, hen's eggs are used as the glazing agent for roasted foods, a coating film formed from hen's eggs is hard and a uniform gloss is not stably provided because of quality unevenness of hen's eggs and various glazing agents replacing hen's eggs are proposed, a coating film is hard similarly to hen's eggs and is not suitable to health intention of recent consumers due to use of food additive, slightly foams, is uniformly and easily dispersed into water and forms a coating film having an excellent gloss. SOLUTION: The oil-in-water type emulsion comprises liquid oils and fats, milk whey protein and agar and is emulsified into an oil-in-water type. COPYRIGHT: (C)2008,JPO&INPIT