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Process for preparing a bouillon tablet

A soup and starch technology, applied in the field of soup tablets, can solve problems such as quality defects of finished compressed tablets

Inactive Publication Date: 2020-10-30
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sometimes lumps form in the mixture, which leads to quality defects in the finished compressed tablet

Method used

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  • Process for preparing a bouillon tablet
  • Process for preparing a bouillon tablet
  • Process for preparing a bouillon tablet

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Example 1: Method

[0061] The general procedure used to prepare powders with improved bulking and tableting properties is as follows:

[0062] 1. Dissolve salt in water

[0063] 2. Add starch to the solution obtained from step 1.

[0064] 3. Then mix

[0065] 4. Dry

[0066] 5. Grinding (optional)

[0067] Water was placed in a Thermomix TM5 (Vorwerk & Co. KG, Germany). Salt powder was weighed on a PG5002S balance (Mettler-Toledo GmbH, Switzerland) and added to the Thermomix. Mix for 3 minutes at room temperature on speed setting 3 until all salt crystals are dissolved. Starch was weighed on a PG5002S balance (Mettler-Toledo GmbH, Switzerland) and added to the Thermomix. Mix again for 3 minutes at room temperature on speed setting 3, until all the starch is wetted and a slurry is obtained. The slurry was then spread on a baking sheet; the slurry thickness was kept between 5mm and 10mm and then dried in a Rational Self Cooking Center electric combination oven ...

Embodiment 2 to 4

[0073] Examples 2 to 4: Comparative methods

[0074] In the case of dry blending of starch or flour and salt (without any further processing steps), the resulting mixture cannot be tableted after compaction using our tableting system.

[0075]

[0076]

Embodiment 5 to 7

[0077] Examples 5 to 7: Comparative methods

[0078] Comparative Examples 5 to 7 were treated according to the method of Example 1 by replacing the salt-water solution with pure water. This means that the starch is only mixed with pure water and dried again. The resulting starch has been mixed with dry salt (no salt-water solution) and the resulting dry mixture cannot be tableted after compaction using our tabletting system but remains as a powder. This shows that compaction can only be achieved with the method of the present invention (starch is added to the water-salt solution, further mixed, then dried, and the resulting mixture can be tableted after compaction using our tableting system).

[0079]

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PUM

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Abstract

The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-starch mass and mixing said co- processed salt-starch mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result in a dry mass and pressingthe dry mass into a tablet.

Description

technical field [0001] The present invention relates to bouillon tablets and, in particular, to methods for preparing bouillon tablets. The method comprises a co-processed salt-starch dough and combining said co-processed salt-starch dough with at least one selected from the group consisting of salt, sugar, MSG, flavoring, filler, oil, fat, or any combination thereof The additional ingredients are mixed to obtain a dry mass, and the dry mass is compressed into tablets and the tablets are packaged. Background technique [0002] Soup tablets formed by compressing various ingredients into tablet shapes such as nuggets are widely used as concentrates for preparing soups, broths or soups. Soup tablets are usually added to a hot aqueous solution to dissolve. Also, soup flakes can be used as a seasoning product when preparing other dishes. The dissolution time of soup tablets is highly dependent on their degree of compaction, which can be measured / expressed by the hardness of su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23P10/20A23P10/25A23P10/28A23P30/10A23L29/00A23L29/212A23L27/40A23L23/10
CPCA23L23/10A23L29/212A23P10/28A23L27/88A23L33/22A23L27/40A23L27/70A23L29/30A23L33/125
Inventor U·博贝S·加迪帕蒂J·佩尔达纳金永彬V·施罗德
Owner SOC DES PROD NESTLE SA