公开(公告)号：US5238692A

公开(公告)日：1993-08-24

申请号：US905211

申请日：1992-06-29

申请人： Kazumitsu Taga ,  Akio Sakurai ,  Yasuhiro Kamata ,  Yutaka Taneda ,  Chikako Hioka

发明人： Kazumitsu Taga ,  Akio Sakurai ,  Yasuhiro Kamata ,  Yutaka Taneda ,  Chikako Hioka

IPC分类号： A21D13/00

CPC分类号： A21D13/0087

摘要： 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.

摘要翻译： 将绿色植物叶（草本植物）用pH为6.5至11的水性介质漂洗并在80至102℃的温度下加热。漂白的草本植物和/或面片单元的上表面的相反表面是 涂覆有水性包衣介质，例如支链淀粉或明胶的水溶液，然后将草药连接到面片单元上。 将面团单元 - 草本植物烘烤以产生具有不含草质气味的明亮绿色植物的焙烤糖果产品，并且几乎不易变色。 面片单元可以是单层结构，也可以是含有植物层的多层结构。 根据上述方法，可以生产具有健康触感的饼干，馅饼，饼干，面包等。