Title:
MERINGUE AND MANUFACTURING METHOD THEREOF
Document Type and Number:
Japanese Patent JP2019193586
Kind Code:
A
Abstract:
To provide smooth meringue with a small specific gravity (voluminous), which is not inferior to meringue manufactured only by egg white, hardly causes syneresis, has high foam stability and superior in preservability.SOLUTION: Meringue comprising egg white and kale dry powder, and a meringue manufacturing method including a process for foaming the egg white in the presence of the kale dry powder are provided. An added amount of the kale dry powder is preferably 0.005 to 11 pts.mass to 100 pts. mass of the egg white.SELECTED DRAWING: None
Inventors:
YASUDA DAISUKE
MIYAMURA KAZUNORI
SAKAI DAISUKE
MIYAMURA KAZUNORI
SAKAI DAISUKE
Application Number:
JP2018088151A
Publication Date:
November 07, 2019
Filing Date:
May 01, 2018
Export Citation:
Assignee:
NIPPON FLOUR MILLS
International Classes:
A23G3/48; A23G3/52
Domestic Patent References:
| JP2012217394A | 2012-11-12 |
Foreign References:
| US20170325467A1 | 2017-11-16 |
Other References:
RAKUTEN レシピ, ふわふわ手作りマシュマロ レシピ・作り方, [ONLINE], レシピID：1170009871, 公開日：201, JPN6021049382, ISSN: 0004660527
もぐナビ, ナチュラルローソン ケールのふわふわシフォン こいあおな, [ONLINE], 2017/03/16, [検索日：202, JPN6021049384, ISSN: 0004660528
野菜に係わる素材と技術, 月刊フードケミカル, 2017, VOL.33, NO.12, P.46-51, JPN6021049387, ISSN: 0004660529
もぐナビ, ナチュラルローソン ケールのふわふわシフォン こいあおな, [ONLINE], 2017/03/16, [検索日：202, JPN6021049384, ISSN: 0004660528
野菜に係わる素材と技術, 月刊フードケミカル, 2017, VOL.33, NO.12, P.46-51, JPN6021049387, ISSN: 0004660529
Attorney, Agent or Firm:
Shinichiro Tanaka
Disciple Maru Ken
▲吉▼田 和彦
Atsushi Hakoda
Kenji Asai
Kazuo Yamazaki
Satsuki Ichikawa
Hironobu Hattori
Akizawa
Disciple Maru Ken
▲吉▼田 和彦
Atsushi Hakoda
Kenji Asai
Kazuo Yamazaki
Satsuki Ichikawa
Hironobu Hattori
Akizawa