| 摘要 |
PROBLEM TO BE SOLVED: To obtain meringue powder capable of preparing confectionaries having light palatability and good mouth meltability by treating meringue dough by a specific method. SOLUTION: Meringue dough is dried and ground. It is preferable that the product has powder diameters of <=1000μm and contains an emulsifier. The obtained meringue powder can be added to confectionaries. The egg white to be used for the meringue dough is obtained by freshly separating from eggs, or liquid egg white, frozen egg white, dried egg white or the like can be used for it. The blending quantity of the egg white in the meringue dough is not specifically limited, but it is preferably 5-80 wt.%.
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