Process for producing an aerated granulated foodstuff, and...

A - Human Necessities – 23 – L

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A23L 1/00 (2006.01) A21D 13/08 (2006.01) A23G 3/02 (2006.01) A23P 1/10 (2006.01)

Patent

CA 2609412

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.

L'invention concerne un procédé qui permet d'obtenir une substance granulée (G) d'un produit alimentaire aéré, tel qu'une meringue granulée, cette substance présentant une surface extérieure qui paraît continue à l'oeil nu. Pour ce faire, le procédé fait intervenir une structure (12) alvéolaire (18), un précurseur liquide du produit alimentaire aéré (par exemple, ce qui est communément appelé "mélange en mousse pour meringue " dans le cas de la meringue) étant introduit (20, 22) dans les cavités (18) de la structure. La consolidation du précurseur introduit dans les cavités (18), obtenue, par exemple, par chauffage (24), provoque, dans lesdites cavités (18), la formation de particules de granulé (G), lesquelles sont extraites des cavités (18), généralement en exploitant la déformation du matériau qui constitue la structure alvéolaire.

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