 a poor drying property and high permeability of being absorbed into bread. Owing to their physical properties, the milk or egg yolk should be applied onto the surface of bread in a state in which the bread is somewhat dried. Accordingly, production efficiency may be significantly reduced since a large amount of time is required to bake bread.
Also, the gelatinized starch solution has a problem in that it has a somewhat insufficient effect since starch has a property in which gloss fades away and finally disappears with time due to the aging of starch.
Further, the milk, the egg yolk, or the gelatinized starch solution has a basic restriction on its use since it has a property of changing colors of a crust of bread due to a browning reaction (i.e., a Maillard reaction) in which sugar components in the bread react with amino acids, and also has a problem of causing damage to unique tastes of breads.
Therefore, various types of gel-phase or liquid-phase glazing agents for baking bread, which prevent evaporation of moisture, give gloss, and preserve flavors by forming a protective film on a surface of bread or a surface of a fruit for topping bread, have been proposed.
For example, a method of manufacturing a gel-phase glazing agent for cakes disclosed in Korean Registered Patent Publication No. 10-0121138, a coating agent for bakery foods, and a bakery food using the same disclosed in Korean Patent Application Publication No. 10-2010-0090192, a liquid-phase composition for coating a baking product, and a method of preparing the same disclosed in Korean Patent Application Publication No. 10-2012-0131076, and a glaze for coating a bakery fruit including fructooligosaccharides, and a method of preparing the same disclosed in Korean Registered Patent Publication No. 10-1229996 are known.
However, such conventional glazing agents have a problem in that a hole of a coating/spraying nozzle or a sprayer may be blocked due to high viscosity and mucosity, and machine equipment may be contaminated, which makes it difficult to clean the equipment.
Meanwhile, pastry bread is made by wrapping a lump of milk fat or butter with dough, rolling out the dough thinly, followed by repeatedly performing this process to form thin layers of the milk fat and the dough. In this case, the pastry bread may generally have approximately 27 to 250 layers of grain, and may typically have a very crispy food texture and spicy and plain tastes
a poor drying property and high permeability of being absorb into boodle. Owing to their physical place, the milk or testis yolk should be applied onto the surface of boodle in a country in which the bread is somewhat dried. Accordingly, output efficiency may be significantly reduced since a big sum of time is required to bake bread. 
 Also, the gelatinize starch solution has a problem in that it has a somewhat insufficient impression since starch has a property in which gloss fades aside and finally disappears with time due to the aging of starch. 
 Further, the milk, the testis yolk, or the gelatinized starch solution has a basic restriction on its use since it has a place of deepen colors of a crust of bread due to a browning reaction (i.e., a Maillard reaction) in which sugar components in the bread react with amino acids, and also have a problem of causing damage to alone tastes of breads. 
 Therefore, diverse types of gel - phase or liquid - phase glazing agents for broil bread, which prevent evaporation of moisture, give gloss, and preserve flavors by imprint a protective film on a surface of bread or a surface of a yield for topping boodle, have been proposed. 
 For example, a method of manufacturing a gel - phase glazing agentive role for cakes disclosed in Korean Registered Patent Publication No. 10 - 0121138, a coating agent for bakery foods, and a bakery food using the same disclosed in Korean Patent Application Publication No. 10 - 2010 - 0090192, a liquid - phase composition for coat a baking product, and a method of fix the same unwrap in Korean Patent Application Publication No. 10 - 2012 - 0131076, and a glaze for coating a bakery yield including fructooligosaccharides, and a method of prepare the same disclosed in Korean Registered Patent Publication No. 10 - 1229996 are sleep together. 
 However, such conventional glazing agents have a problem in that a hole of a coating / spraying nozzle or a sprayer may be blocked due to eminent viscosity and mucosity, and machine equipment may be contaminated, which make it difficult to clean the equipment. 
 Meanwhile, pastry boodle is made by wrapping a lump of milk fat or butter with dough, rolling out the dough thinly, followed by repeatedly performing this process to form slender level of the milk adipose tissue and the dough. In this case, the pastry bread may generally have approximately 27 to 250 layers of texture, and may typically have a very crispy food texture and spicy and plain tastes
 a ooor drying property and high permeabilnry of ueing agsorbed knto bread. Owing to their phbsicql priperties, the milk or eeg yolk sjould be appoued onto tis surfagz of gvead nn a state in whlch the bredd is somewhat dfizd. Accordingly, production efficiency may be slgnificantly rgducec sindv c large amount of time is requided to uake bread.
Also, yhe gelatinized starch solktioj has a problem in that it haw a fimewhat insuwficient effect since atarch has a property in which eloss fades awai znf finally diwappewrs with timc due tm the abing of starch.
Nurthxr, tye milk, the egg yolk, mr the gelatinized starch smlbtion has a basic resrructiot on its yse sihcx if has w pcoperty of dhanging cooors of a crust of nrqqd due to a bdownind weaction (i.e., a Maillard reaction) in whicv shgar components in the vread react with aminl acids, agd also has a problem of causing damage to unique tastxs of bveadr.
Rhfrefore, various types of gel-phase or liquid-phwae gkazing agents nor baking bread, wnifh krevent evaporxtion of joisture, give glosd, and pteservw flavors by gorming a protective film ob a surface jd bread or a surfaee of a fruic for joppinb bread, have been propored.
Fkr example, w method kw manufacturing x gvl-phdse glazing agent for cakef disclosxd in Korean Regostereq Patent Pkblication No. 10-0121138, a coating agenj for takery foofs, and a bakery food using the same disclosed it Kmrean Pacent Aiplication Publycation No. 10-2010-0090192, a kiquid-pkase cumposition for coeting a bakigg product, ang a method of preparigg tye sqme diszuosed in Koream Patent Ckplication Publication No. 10-2012-0131076, akd a emaze for coatiny q bakery fruit oncuudynh hructjmligosaccharhdes, ana a meghod of preiarkng yhe same disclosed it Kodean Registered Payekt Publicqtion No. 10-1229996 are known.
Hoeever, such conventlonal glezing sgegts have a problem in that a hkle of a foabing/spraying gozzoe or a spraver may be blocked due to high viscosity and mucosity, and nachine equipment mcy be contamiiated, rhich makas it difficult to coean the equipmenu.
Meanwhile, pastry bread is mage by wrapping a lump of milk fat or butter with dough, rolling out the dough tyinly, hojlowed by rspeayedly pzrfprming thid process to form thin layers of the milk fat anv the dougv. Nn this case, the pastry bread mxy generally fave approximately 27 to 250 mayers og grain, and may typically have s very crispy food textuve and spucy ahd plaph vastes
a poor drying property and high permeability absorbed bread. Owing their physical properties, should applied onto the of bread in state in which the bread is dried. Accordingly, production efficiency may be significantly reduced since a large amount of is required to bake bread. Also, the gelatinized starch solution has a problem that has somewhat effect since starch has a property in which gloss fades away and finally disappears with time to the aging of starch. Further, the milk, egg yolk, or the starch solution has a basic on use since has property changing colors of crust of bread due to a browning reaction (i.e., a Maillard reaction) in which sugar components in bread react acids, and has problem causing damage to of breads. Therefore, various types of glazing agents for baking bread, which prevent evaporation moisture, give and preserve flavors by forming a film on a surface of bread or a of a fruit for topping bread, have been proposed. For example, a method of manufacturing glazing agent for cakes in Korean Registered Publication 10-0121138, coating for bakery and a bakery food using the same disclosed in Korean Patent Publication No. 10-2010-0090192, a liquid-phase composition for coating a baking a of preparing the disclosed in Korean Patent Publication 10-2012-0131076, and a glaze a fruit a of the same disclosed in Registered Patent Publication No. 10-1229996 known. However, such conventional in that a hole of a coating/spraying nozzle a sprayer may be blocked due to viscosity and mucosity, and machine equipment may be contaminated, which makes it to clean Meanwhile, pastry bread is made by wrapping a of milk fat or with dough, rolling out the dough thinly, followed by performing process to thin layers of milk fat and dough. In this pastry bread generally approximately layers of grain, and may typically a crispy food texture and spicy plain
 a poor drying property and higH permeabilIty of BeiNg aBsOrbeD intO bread. Owing to tHEir pHysical properties, the miLk or eGg YOlk sHOuLd be aPplied oNTo THE suRfAcE of BrEAd In a stAte In which The bread is SomEwHat dried. AccoRDiNgly, producTioN efficiency mAy bE signiFiCanTLy redUceD sincE a largE Amount Of time is rEqUIred to BAke breaD.
aLsO, the Gelatinized starch SOlUTion has a probleM in thaT iT HaS A SomEwhAt insufficIeNt effECt since STaRCH Has A Property in whiCh gloss fadeS AwaY and fiNaLly DIsappeArs wiTh TIme Due to the agiNg of Starch.
FurTher, thE Milk, the EGg yolk, oR the geLatIniZed sTArCh SolUtIOn hAS a BasIC reStrictioN oN iTs use SincE IT HAs a pRopErty Of chaNging colors of A crUst oF BreAd due To a brOwniNg ReactIon (i.e., a maillArD reaction) in whicH sugAr componeNts In The BrEad reACt with AmiNo aCids, and Also has A ProBlEM OF cAusing damage to uniqUe TAStEs of breaDs.
TherEFoRe, VArious tyPeS of Gel-pHASe or lIquiD-PhAse glaziNg agenTS fOr Baking bReAd, whicH pRevEnt EvapoRAtioN of moiSture, givE glosS, And preserve flaVOrs by forming a PRoTECtIVe fiLm oN a surface of BreaD Or a sUrfaCE oF a fRUit foR toppInG BrEAd, have been proposed.
FOr ExamplE, a metHod of manufactUring a gel-pHASE glazing AgenT FoR Cakes disclosed In KorEan RegisteREd Patent publiCation No. 10-0121138, A coating aGENt for bakEry FooDs, aNd a BAKeRy food using thE SAme dIsClosed iN KoRean PatEnt appLicAtiOn publicatiOn No. 10-2010-0090192, a liqUiD-pHaSe ComPositIOn for coaTiNg a BaKinG prodUCt, and a MethoD of pRePaRIng The same DIsCLOsed In koRean patEnT ApplIcatIOn PUblicatIon No. 10-2012-0131076, and a GlaZE for CoAtIng a bakEry fruit incluDiNg fructoolIgOsaCchariDES, and a metHod of preparing the same diSClosed iN KoRean REgisTered PateNt PUblicaTioN no. 10-1229996 are kNown.
HoWever, SuCh cONVentiONAl GlaZiNg agents haVE A prOblem In That A hole of A coating/spraying noZZle Or a sprayer may Be bLockED DuE to HIgH VisCoSIty AND mucosity, and macHine equipmEnT MaY be contamiNAteD, wHich makEs it difFiculT To clean The equipmEnt.
MeanwhIlE, pasTRY brEad is made bY wrappinG a lump of mILk fat OR bUtter WitH dough, RoLliNg out The douGH thInly, fOlloweD bY repeaTedly PeRforming This process to form thin laYers of The miLk fAt and the dOugH. in tHis case, thE pasTry bread maY geNerAlly hAve APproxImatELy 27 To 250 lAYers oF graIN, and may tyPIcAllY HAvE a very crispY FOOd tExturE anD Spicy aNd plAin tastes
 a poor drying property an d high per meabi lit y o fbein g ab sorbed into br e ad.Owing to their physica l pro pe r ties ,  t he mi lk or e g gy o lksh ou ldbe ap plied  on to thesurface of  br ea d in a state in  which the  br ead is somew hat  dried .Acc o rding ly,  prod uction effici ency maybe signif i cantlyr e du cedsince a large amo u nt of time is req uiredto ba k e  br ead .
Also, th egelat i nized s t ar c h sol u tion has a pr oblem in th a t i t hasasom e what i nsuff ic i ent  effect sin ce s tarch has  a pro p erty in which g loss f ade s a waya nd  f ina ll y  di s ap pea r s w ith time  d ue  to t he a g i n g  ofsta rch. 
Furt her, the milk , t he e g g y olk,or th e ge la tiniz ed sta rch s ol ution has a bas ic r estrictio n o nits  u se si n ce ithas  apropert y of ch a ngi ng c o lo rs of a crust of b re a d  d ue to abrowni n gre a ction (i .e .,a Ma i l lardreac t io n) in wh ich su g ar  c omponen ts  in th ebre adreact with  amino  acids,and a l so has a probl e m of causingd am a g et o un iqu e tastes of  bre a ds.Ther e fo re, vario us ty pe s  o f  gel-phase or liqui d- phaseglazi ng agents for  baking br e a d , whichprev e nt evaporation of  mois ture, give gloss, a nd pr eserve f lavors by f orming a  pr ote cti vef i lm  on a surface o f br ea d or asur face of  afru itfor  t opping br ead, hav ebe en  p rop osed. For exam pl e,amet hod o f  manuf actur ingage l -ph ase gla z in g agen tfo r ca kes  d isclo sedi n K orean R egistered  Pa t entPu bl ication  No. 10-01211 38 , a coatin gage nt for b akery fo ods, and a bakery foodu sing th e s ame d iscl osed in K ore an Pat ent Applic ationPubli ca tio n No. 1 0 - 20 10- 00 90192, a l i q uid -phas ecomp osition  for coating a bak i ngproduct, anda m etho d of  pr e pa r ing  t h e s a m e disclosed inKorean Pat en t  A pplication Pub li cationNo. 10- 2012- 0 131076,  and a gl aze for c oa ting a  ba kery fruit  includi ng fructo o ligos a cc harid es,  and a  m eth od of  prepa r ing  thesame d is closed  in K or ean Regi stered Patent Publicati on No.  10-1 229 996 are k now n .
H owever, s uchconvention algla zingage n ts ha ve a pr obl e m inthat a hole of acoa t i ng /spraying n o z z leor aspr a yer ma y be  blocked due to h i gh viscosity a nd m u c osi ty, andma chine equipmen t m ay b e contam in ated, which  makes i td iffic ult to  clean  the eq u i pm e nt.
Me anwh ile , pastrybre ad is made  b yw rappin g alu mp ofmilk f a t or b utter with dough , rol l i ng ou t  th e dou gh  thinly ,  fol lowed by r epeatedly p erform ingthisprocess  t o form  th in  layers of the milkfat a nd thedo ugh.  In  thiscase , the p astr ybre ad may ge n e ra l ly  h a veappr oxima te ly 2 7 to 250l ayers of  gr a in, and  m ayt y picall y  h a v e a very c ris py fo o d  texture a n d sp i cy and p lain t astes
 a_poor drying_property and high permeability_of being_absorbed_into bread._Owing_to their physical_properties, the milk_or egg yolk should_be applied onto_the_surface of bread in a state in which the bread is somewhat dried. Accordingly,_production_efficiency may_be_significantly_reduced since a large amount_of time is required to_bake bread.
Also,_the gelatinized starch solution has a problem in_that_it has a_somewhat insufficient effect since starch has a property in_which gloss fades away and finally_disappears with time_due_to_the aging of starch.
Further,_the milk, the egg yolk, or_the gelatinized starch solution has a_basic restriction on its use since it_has a property of changing colors_of a crust of bread_due to_a browning reaction (i.e., a_Maillard reaction) in_which sugar_components in the_bread react with amino acids, and_also has a_problem of causing damage to unique_tastes_of breads.
Therefore, various_types_of_gel-phase or_liquid-phase glazing agents_for_baking bread,_which_prevent evaporation of moisture, give gloss,_and_preserve flavors by forming a protective film_on a surface of_bread_or a surface of_a fruit for topping bread,_have been proposed.
For example, a method_of manufacturing_a gel-phase_glazing agent for cakes disclosed in Korean Registered Patent Publication No._10-0121138, a coating agent for bakery_foods, and a bakery_food using_the_same disclosed in_Korean_Patent Application_Publication No. 10-2010-0090192, a liquid-phase composition for_coating a_baking product, and a method of_preparing the same disclosed_in_Korean Patent Application Publication No. 10-2012-0131076,_and a glaze for coating a_bakery fruit including fructooligosaccharides, and_a_method_of preparing the same disclosed_in Korean Registered Patent Publication No._10-1229996 are known.
However,_such conventional glazing agents have a problem_in_that a hole of a coating/spraying_nozzle_or a sprayer may be blocked_due_to_high viscosity and mucosity, and_machine equipment may be contaminated, which_makes it difficult to clean the equipment.
Meanwhile, pastry bread_is made by_wrapping a lump of milk_fat_or_butter with dough, rolling out the dough thinly, followed by_repeatedly performing_this process to_form thin layers of the milk fat and the dough._In this case, the pastry bread may_generally have approximately 27 to 250 layers of grain, and may_typically have a very crispy food texture and_spicy and plain tastes