Glazing agent for pastry products and methods of manufacturing a glazing agent for pastry

A method of manufacturing a glazing agent for pastry products, comprising the following operations:

• (A) a first operation of preparing a solution A by mixing 3 to 4 parts by weight of refined sugar and 0.5 to 1.5 parts by weight of amidated pectin, adding 27 to 28 parts by weight of purified water, and dissolving the resulting mixture by heating at 80 to 85° C. for 20 to 25 minutes;
• (B) a second operation of preparing a solution B by mixing 0.2 to 0.3 parts by weight of citric acid, 46 to 48 parts by weight of starch syrup and 0.02 to 0.05 parts by weight of black rice flavoring, adding 20 to 21 parts by weight of purified water, and dissolving the resulting mixture by heating at 60 to 65° C. for 10 to 15 minutes;
• and
• (C) a third operation of gelling the solution A and the solution B by heating the solution A and the solution B while stirring at 90 to 95° C. for 20 to 25 minutes to gel the solution, and cooling the resulting mixture to room temperature.