Process for producing baked confectionery product with at least one green leaf attached thereto
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United States of America Patent
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Aug 24, 1993
Issued Date -
N/A
app pub date -
Jun 29, 1992
filing date -
Mar 5, 1990
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Green plant leaves (herbs) are blanched with an aqueous medium having a pH of 6.5 to 11 and heated at a temperature of 80.degree. to 102.degree. C. The reverse surfaces of the blanched herbs and/or the upper surfaces of dough sheet units are coated with an aqueous coating medium such as an aqueous solution of pullulan or gelatin, followed by attachment of the herbs to the dough sheet units. The dough sheet units-cum-herb(s) are baked to produce baked confectionery products with a bright green herb(s) free from the grassy smell and hardly liable to be discolored. The dough sheet units may be either of a single-layer structure or of a multi-layer structure including a vegetable-containing layer(s). According to the foregoing process, biscuits, pies, crackers, bread, etc. with a healthy touch can be produced.
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Family
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Cited Art Landscape
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