| 摘要 |
PURPOSE:To obtain a meringue containing a large number of air bubbles uniformly dispersed in homogeneous albumen and capable of developing brown color by scorching without causing the escape of pigment, by homogeneously retaining a monosaccharide such as glucose, fructose, xylose, etc., in the meringue. CONSTITUTION:Albumen separated from an egg is mixed with a monosaccharide such as glucose, fructose, xylose, etc., to obtain a homogeneous mixture. At the same time, fine air bubbles are blown into the mixture and the mixture is homogenized e.g. by a homogenizer. In the case of using the produced meringue to food, medicine, medium, etc., it is applied to the whole surface of the food, etc., in the form of a continuous film and is scorched. A light brown or brown color can be developed by scorching without causing darkening of the color. There is no development of disagreeable taste, smell and discoloration by the scorching process. |
