Process for producing baked confectionery product with at least

Details Process for producing baked confectionery product with at least Process for producing baked confectionery product with at least

1992-06-29

1993-08-24

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Assembling plural edible preforms having extraneous binder,...

426275, 426297, 426302, 426305, 426383, 426419, 426496, 426508, A23B 410

Patent

active

052386929

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.

REFERENCES:
Child et al. Mastering the Art of French Cooking vol. 1, 1961, Alfred A. Knopf, Inc. pp. 546 and 574.
Claiborne et al., 1970, Classic French Cooking, Time-Life Books, N.Y. pp. 71 and 152.

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