| 摘要 |
In order to make a granulated substance (G) of an aerated foodstuff, such as granulated meringue, said substance having an outer surface that appears continuous to the naked eye, an alveolar ( 18 ) structure ( 12 ) is provided, and a liquid precursor of the aerated foodstuff (for example, the so-called "meringue foamed mixture" in the case of meringue) is introduced ( 20, 22 ) into the cavities ( 18 ) of the structure. Consolidation of the precursor introduced into the cavities ( 18 ), obtained, for example, via heating ( 24 ), leads to the formation, in the aforesaid cavities ( 18 ), of respective particles of granulate (G), which are finally extracted from the cavities ( 18 ), typically exploiting the deformation of the material constituting the alveolar structure.
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