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Bouillon tablet

A soup, weight technology, applied in the field of soup slices

Pending Publication Date: 2021-09-07
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although soup flakes have a marbled color effect, they look like standard pressed soup flakes because the grain structure is destroyed by pressing and has the same technical disadvantages as above

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0100] Example 1: Method

[0101] The general procedure for preparing soup slices of the present invention is as follows:

[0102] -Mix all the ingredients together

[0103] - Add water and / or adjust water content and further mix

[0104] -form soup slices

[0105] -dry

[0106] All dry ingredients (crystalline salt, crystalline sugar, pieces of plant material and optional amorphous ingredients) were weighed and mixed by hand. Afterwards, liquid or paste ingredients or water are added to adjust the water content and further mixed by hand to obtain a homogeneous mass. The resulting mixture was then immediately passed through a cereal bar rolling kitchen set with cutting rollers of 10 mm height and used to form soup slices manually.

[0107] Measurement of Hardness of Soup Tablets

[0108] Hardness measurements were performed using a texture analyzer TA-HDplus (Stable Micro System, UK) equipped with a 250 kg load cell and a P / 75 platen. The test mode of this texture a...

Embodiment 2 and 11

[0118] Examples 2 and 11 have been prepared according to Example 1.

[0119]

[0120]

[0121]

[0122] Examples 2 to 11 have been prepared according to example 1. As a comparison, the densities of different commercially available soup slices (Maggi Chicken Bouillon Volaille, Maggi Doble Gusto Costilla and Maggi KUP OR) were measured and showed densities between 1.38 g / cm3 and 1.61 g / cm3 .

[0123] Examples 8 to 11 show that amorphous components and fat are not required for the manufacture of soup slices according to example 1. It seems essential that the mixture has the claimed defined moisture content before being formed into tablets, and that the soup tablets are dried. At moisture contents below 4% by weight, the required firmness to coat soup slices cannot be achieved. Where the moisture content will be too high, the tablet will be too hard and the consumer will not be able to break it.

Embodiment 12

[0124] Example 12: Disintegration time

[0125] The disintegration time of the soup tablet of the present invention was compared with a commercially available standard soup tablet (Maggi bio vegetable soup tablet). Heat the water to a temperature between 95°C and 100°C (boiling water). The soup tablet was added to 500ml of boiling water without stirring and the time for the soup tablet to disintegrate was measured. The disintegration time of Examples 3 to 6 and 8 to 11 is between 40 seconds and 50 seconds, and the standard soup tablet takes 3:55 minutes to 4:30 minutes to completely disintegrate.

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PUM

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Abstract

The invention relates to a bouillon tablet comprising 20-70 wt% crystalline salt, up to 15 wt% crystalline sugar and 10-70 wt% pieces of plant material, wherein the crystalline salt has a median particle diameter Dv50 in the range of 0.7 to 3.5 mm, the crystalline sugar has a median particle diameter Dv50 in the range of 0.5 to 3.5 mm and the pieces of plant material have a median particle diameter Dv50 in the range of 0.7 to 9.0 mm.

Description

technical field [0001] The present invention relates to soup slices. In particular, the present invention relates to soup tablets comprising crystalline salt with a median particle size Dv50 in the range of 0.7 mm to 3.5 mm, and crystalline sugar with a median particle size Dv50 in the range of 0.5 mm to 3.5 mm and pieces of plant material having a median particle size Dv50 in the range of 0.7 mm to 9.0 mm. Background technique [0002] A conventional method of making soup tablets involves mixing powdered soup ingredients and compressing the mixture into tablet form. There are two binding modes for such soup slices: a fat binding system or an amorphous component binding system. [0003] The reason for compacting the powder in a regular form offers several advantages for commercialization (such as reduced volume, optimized use of packaging materials, shelf life and convenience). Users of soup chips have developed the habit of breaking up the chips or chunks into the dish d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23P10/40
CPCA23L23/10A23P10/40A23P10/28A23V2002/00
Inventor 施卫峰V·施罗德P·吉米E·K·拉雷亚安纳亚G·特拉普P·汉嘉特C·托马埃-沃林格
Owner SOC DES PROD NESTLE SA