BROTH TABLET.

Abstract

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

Description

BROTH TABLET TECHNICAL FIELD The invention relates to a broth tablet. In particular, the invention relates to a broth tablet comprising crystalline salt having a mean particle diameter DvSO in the range of 0.7 to 3.5 mm, crystalline sugar having a mean particle diameter Dv50 in the range of 0.5 to 3.5 mm, and pieces of plant material having a mean particle diameter DvSO in the range of 0.7 to 9.0 mm. A conventional way of manufacturing bouillon tablets involves mixing powdered bouillon components and compacting the mixture into a tablet shape. There are two ways of bonding for such a bouillon tablet: a fat-bonding system or an amorphous ingredient-bonding system. The reason for compacting the powders into a regular shape offers several advantages for marketing (e.g., reduced volume, optimized use of packaging material, shelf life, and convenience). A common practice among users of bouillon tablets is to crumble the tablet or cube into the dish during cooking, either to ensure even distribution and / or to accelerate its dissolution in the cooking water. This crumbling is one of the attributes that must be guaranteed throughout the shelf life, and therefore, subsequent hardening of the tablet or cube must be avoided. A minimum level of hardness is necessary to allow the bouillon tablet to be wrapped. A maximum level of hardness ensures that a typical user can break the bouillon tablet with their fingers without the use of additional tools or devices. One drawback of compacted bouillon tablets is their unnatural appearance to many consumers. Only a limited amount of herbs and spices can be added to commercially available bouillon tablets, and / or they are not visible due to the small particle size. These bouillon tablets do not look fresh and, therefore, do not appear healthy to many consumers. Another drawback is often the disintegration time and crumbling of the bouillon tablets. ES document WQ2004112513 describes a process for forming granules from powders that have different colors and compacting the granules to form a marbled bouillon tablet. Despite the marbled heat effect of the bouillon tablet, it resembles a standard compacted bouillon tablet, as the granule structure is destroyed upon pressing, and it has the same technical drawback mentioned above. Therefore, the object of the present invention was to provide the technique with a more natural-looking broth tablet with ingredients that are visible to the consumer, which crumble and / or disintegrate rapidly in an aqueous solution. BRIEF DESCRIPTION OF THE INVENTION The objective of the present invention is to improve the state of the art or at least provide an alternative to the bouillon tablet: i) the bouillon cube looks more natural; (you) the ingredients used are visible; (tii) The ingredients used, especially salt, sugar, and pieces of plant material, are visible and can be recognized by the consumer; iv) greater quantity of pieces of plant material; v) the broth tablet has a faster disintegration time in an aqueous solution, especially compared to standard broth tablets; vi) avoid the use of palm oil; vi i) avoid the use of hydrogenated or interesterified fats and oils; vid) low-fat broth tablet; ix) a fat-free broth tablet; x) achieve a shelf life of more than 12 months with the same sensory properties; xi) allows the user to break the stock tablet into small pieces: xii) the broth tablet has a hardness of at least 80 N; xiii) reduced in sodium salt. The objective of the present invention is achieved through the subject matter of the independent claims. The dependent claims further elaborate on the idea of ​​the present invention. Accordingly, the present invention provides, in a first aspect, a composition of a bouillon tablet comprising: i) 20*70 % by weight of crystalline salt (weight of the composition); ii) 10-70% by weight of pieces of plant material (weight of composition); (jií) up to 7% fat by weight (weight of composition); iv) up to 15% by weight of crystalline sugar (weight of the composition); where the crystalline salt has a mean particle diameter Dv50 in the range of 0.7 to 3.5 mm; where the crystalline sugar has a mean particle diameter DvSQ in the range of 0.5 to 3.5 mm; and the pieces of plant material have a mean particle diameter Dv50 in the range of 0.7 to 9.0 mm, In a second aspect of the invention, a process for manufacturing a bouillon tablet is provided, comprising the steps of: a) Mix all the ingredients comprising 20-70% by weight of crystalline salt (weight of composition), 10-70% by weight of pieces of plant material (weight of composition), up to 7% by weight of fat (weight of composition) and up to 15% by weight of crystalline sugar (weight of composition), wherein the crystalline salt has a mean particle diameter Dv50 in the range of 0.7 to 3.5 mm; wherein the crystalline sugar has a mean particle diameter Dv50 in the range of 0.5 to 3.5 mm; and the pieces of plant material have a mean particle diameter Ov5O in the range of 0.7 to 9.0 mm; b) Adjust the water content of the mixture to an amount between 40 and 13.0% by weight (weight of the composition) and mix further; c) Form a broth tablet; d) Dry the bouillon cube. A third aspect of the invention relates to a food product prepared using the broth tablet of the invention. Surprisingly, the inventors have discovered that a broth tablet comprising crystalline salt having an average particle diameter Dv5D in the range of 0.7 to 3.5 mm, and crystalline sugar having an average particle diameter DvSO25 in the range of 0.5 to 3.5 mm, and pieces of plant material having a diameter of 5. Medium particle size Dv§0 in the range of 0.7 to 9.0 mm has the necessary attributes: the broth tablet looks more natural; the coarse salt and coarse sugar or pieces of plant material used are visible; the ingredients used can be recognized by the consumer; larger quantities of pieces of plant material may be present; the broth tablet has a faster disintegration time in an aqueous solution, especially compared to standard broth tablets; the use of palm fat or hydrogenated fat can be avoided; the broth tablet achieves a shelf life of more than 12 months with the same sensory properties; it allows the user to break the tablet into pieces; low-fat broth tablet, preferably fat-free; the broth tablet has a hardness of at least 80 N; the broth tablet has a lower density compared to a commercially available broth tablet.20 BRIEF DESCRIPTION OF THE FIGURES Figure 1 shows a commercially available bouillon tablet (101) and a bouillon tablet of the invention (102) with the ingredients visible. SgsSSlESJMmMLAOA The present invention relates to a stock tablet composition comprising: i) 20-70% by weight of crystalline salt (weight of composition); ii) 10-70% by weight of pieces of Manta material (weight of the composition); iii) up to 7% by weight of fat (weight of composition); iv) up to 15% by weight of crystalline sugar (weight of composition); where the crystalline salt has a mean particle diameter Dv50 in the range of 0.7 to 3.5 mm; where crystalline sugar has a mean particle diameter DvSO in the range of 0.5 to 3.5 mm; and pieces of plant material have a mean particle diameter Dv50 in the range of 0.7 to 9.0 mm. In a preferred embodiment, the present invention relates to a bouillon tablet composition comprising: i) 20-70% by weight of crystalline salt (weight of composition); il) 10-70% by weight of plant material pieces (weight of composition); i«) up to 10% by weight of an amorphous ingredient (weight of composition); (iv) up to 7% by weight of fat (weight of composition); v) up to 15% by weight of crystalline sugar (weight of composition); where crystalline salt has a mean particle diameter Dv50 in the range of 0.7 to 3.5 mm; where crystalline sugar has a mean particle diameter Dv50 in the range of 0.5 to 3.5 mm; and pieces of plant material have a mean particle diameter Dv50 in the range of 0.7 to 9.0 mm. In a preferred embodiment, the present invention relates to a process for manufacturing a bouillon tablet comprising the steps of; a) Mix all the ingredients comprising 20-70% by weight of crystalline salt (weight of composition), 10-70% by weight of pieces of plant material (weight of composition), up to 10% by weight of amorphous ingredients (weight of composition), up to 7% by weight of fat (weight of composition) and up to 15% by weight of crystalline sugar (weight of composition), wherein the crystalline salt has a mean particle diameter Dv50 in the range of 0.7 to 3.6 mm; wherein the crystalline sugar has a mean particle diameter Dv50 in the range of 0.5 to 3.5 mm; and the pieces of plant material have a mean particle diameter Dv50 in the range of 0.7 to 9.0 mm; b) Adjust the water content of the mixture to an amount between 4.0 and 13.0% by weight (weight of the composition) and mix further; c) Form a broth tablet; d) Dry the bouillon cube. The present invention relates to a bouillon tablet composition comprising a bouillon tablet; i) 30-70% by weight of crystalline salt (weight of composition); ii) 10-70% by weight of plant material pieces (weight of composition); (til) up to 7% by weight of fat (weight of composition); iv) up to 15% by weight of crystalline sugar (weight of composition): where the crystalline salt has a mean particle diameter Dv50 in the range of 0.7 to 3.5 mm; where the crystalline sugar has a mean particle diameter Dv5Q in the range of 0.5 to 3.5 mm; and the pieces of plant material have a mean particle diameter Dv50 in the range of 0.7 to 9.0 mm. In a preferred embodiment, the present invention relates to a bouillon tablet composition comprising: i) 30-70% by weight of crystalline salt (weight of the composition); ii) 10-70% by weight of plant material pieces (weight of composition); iii) up to W % by weight of an amorphous ingredient (weight of the composition); iv) up to 7% by weight of fat (weight of composition); v) up to 15% by weight of crystalline sugar (weight of composition); where the crystalline salt has a mean particle diameter Dv50 in the range of 0.7 to 3.5 mm; where the crystalline sugar has a mean particle diameter Dv50 in the range of 0.5 to 3.5 mm; and the pieces of plant material have a mean particle diameter Dv50 in the range of 0.7 to 9.0 mm. In a preferred embodiment, the present invention relates to a process for manufacturing a bouillon cube comprising the steps of: a) Mix all the ingredients comprising 30-70% by weight of crystalline salt (weight of composition), 10-70% by weight of plant material pieces (weight of composition), up to 10% by weight of amorphous ingredients (weight of composition), up to 7% by weight of fat (weight of composition), and up to 15% by weight of crystalline sugar (weight of composition), wherein the crystalline salt has a mean particle diameter Dv50 in the range of 0.7 to 3.6 mm; wherein the crystalline sugar has a mean particle diameter Dv50 in the range of 0.5 to 3.5 mm; and the plant material pieces have a mean particle diameter Dv50 in the range of 0.7 to 9.0 mm; b) Adjust the water content of the mixture to an amount between 4.0 and 13.0% by weight (weight of the composition) and mix further; c) Form a broth tablet; d) Dry the bouillon cube. 'Stock tablet' means a tablet, cube, or other geometric shape obtained by forming or molding a mixture of loose ingredients into a tablet, bar, cube, or other geometric shape, preferably a tablet, bar, or cube shape. The resulting tablet weighs between 2 and 40 grams. g. Bar within this invention means a shape and / or figure similar to a cereal bar. “Crystal salt” according to this invention means sodium chloride, but may also comprise other edible salts capable of imparting or enhancing the perception of salty flavor, such as potassium chloride. The bouillon cube comprises 20 to 70% (by weight of composition) of crystalline salt, preferably 25 to 70%, preferably 25 to 65%, preferably 25 to 55%, preferably 25 to 50%, preferably 30 to 70%, preferably 30 to 65%, preferably 30 to 60%, preferably 30 to 55%, preferably 35 to 70%, preferably 35 to 65%, preferably 35 to 60%, preferably 35 to 55% (by weight of composition). In an additional embodiment, the crystalline salt has an average particle diameter Dv50 in the range of 0.7 to 3.5 mm, preferably an average particle diameter Dv50 in the range of 0.8 to 3.5 mm, preferably an average particle diameter Dv50 in the range of 0.9 to 3.5 mm, preferably a mean particle diameter Dv50 in the range of 0.95 to 3.50 mm, preferably a. average particle diameter Dv50 in the range of 1.00 to 3.5 mm, preferably an average particle diameter Dv5Q in the range of 1.05 to 3.50 mm, preferably an average particle diameter Dv50 in the range of 1.10 to 3.50 mm, preferably an average particle diameter Dv50 in the range of 0.7 to 2.5 mm, preferably an average particle diameter Dv50 in the range of 0.7 to 1.5 mm, preferably an average particle diameter Dv50 in the range of 0.8 to 2.5 mm, preferably an average particle diameter Dv50 in the range of 0.8 to 1.5 mm, preferably an average particle diameter Dv50 in the range of 0.9 to 2.5 mm, preferably an average particle diameter Dv50 in the range of 0.9 to 1.5 mm, preferably a 10 diameter of average particle Dv50 in the range of 0.95 to 2.50 mm, preferably an average particle diameter Dv50 in the range of 1.00 to 2.5 mm, preferably an average particle diameter Dy50 in the range of 1.05 to 2.50 mm, preferably an average particle diameter Dv50 in the range of 1.10 to 2.50 mm, preferably an average particle diameter Dv50 in the range of 1.00 to 2.00 mm, preferably an average particle diameter Dv50 in the range of 1.00 to 1.75 mm, preferably an average particle diameter Dv50 in the range of 1.00 to 1.50 mm. Standard salt used for commercially available bouillon tablets has an average particle diameter Dv50 in the range of 0.15 to 0.55 mm, preferably 0.30 to 0.50 mm. In an additional embodiment, the composition comprises up to 15% by weight of crystalline sugar (by weight of composition), preferably up to 10% by weight, preferably up to 8% by weight, preferably between 0 and 15%, preferably between 0.5 and 15%, preferably between 0.5 and 10%, preferably between 0.5 and 8%, preferably between 2 and 8% (by weight of composition).In an additional embodiment, crystalline sugar has a mean particle diameter Dv50 in the range of 0.5 to 3.5 mm, preferably a mean particle diameter Dv50 in the range. from 0.6 to 3.5 mm, preferably an average particle diameter Dv50 in the range of 0.7 to 3.5 mm, preferably 0.8 to 3.5 mm, preferably an average particle diameter Dv50 in the range of 0.9 to 3.5 mm, preferably an average particle diameter Dv50 in the range of 0.95 to 3.50 mm, preferably an average particle diameter Dv50 in the range of 1.00 to 3.5 mm, preferably an average particle diameter Dv50 in the range of 1.05 to 3.50 mm, preferably an average particle diameter Dv50 in the range of 1.10 to 3.50 mm, preferably an average particle diameter Dv50 in the range of 0.5 to 2.5 mm, preferably an average particle diameter Dv50 in the range of 0.6 to 2.5 mm, preferably a average particle diameter Dv50 in the range of 0.7 to 2.5 mm, preferably an average particle diameter Dv50 in the range of 0.8 to 2.5 mm, preferably an average particle diameter Dv50 in the range of 0.9 to 2.5 mm, preferably a mean particle diameter Dv50 in the range of 0.95 to 2.50 mm, preferably a mean particle diameter Dv50 in the range of 1.00 to 2.5 mm, preferably a mean particle diameter Dv50 in the range of 1.05 to 2.50 mm, preferably a mean particle diameter Dv50 in the range of 1.10 to 2.50 mm, preferably a mean particle diameter Dv50 in the range of 1.00 to 2.00 mm, preferably a mean particle diameter Dv50 in the range of 1.00 to 1.75 mm, preferably a mean particle diameter Dv5Q in the range of 1.00 to 1.50 mm.20 In an additional embodiment, the pieces of plant material are selected from the group consisting of pieces of parsley, celery, fenugreek, lovage, rosemary, marjoram, dill, tarragon, coriander, leek, ginger, lemongrass, turmeric, chili pepper, ginger, paprika, mustard, garlic, onion, shallots, turmeric, tomato, oregano, thyme, basil, chili peppers, paprika, mushrooms, bell pepper, jalapeño pepper, white pepper, black pepper, or 25 combinations thereof. In a preferred embodiment, the pieces of plant material are. Selected from the group of garlic, onion, tomato, pepper, parsley, leek, cilantro, shallot, or combinations thereof. In a further embodiment, the bouillon cube comprises pieces of plant material in an amount in the range of 10 to 70% (by weight of the composition), preferably between 15 and 65%, preferably between 20 and 60%. In a further embodiment, the pieces of plant material have an average particle diameter (DvSO) in the range of 0.7 to 9 mm. 10 preferably an average particle diameter DvSO in the range of 0.7 to 8 mm, preferably an average particle diameter Dv50 in the range of 0.7 to 7 mm, preferably an average particle diameter Dv50 in the range of 0.7 to 6 mm, preferably a mean particle diameter Dv50 in the range of 0.7 to 5 mm, preferably a mean particle diameter DvSO in the range of 0.7 to 4 mm, 15 preferably a mean particle diameter DvSO in the range of 0.7 to 3 mm, preferably a mean particle diameter Dv50 in the range of 0.7 to 2 mm, preferably a mean particle diameter Dv50 in the range of 0.8 to 8 mm, preferably a mean particle diameter DvSO in the range of 0.8 to 5 mm, preferably a mean particle diameter DvSO in the range of 0.8 to 4 mm, 20 preferably a mean particle diameter Dv50 in the range of 0.8 to 3 mm, preferably a mean particle diameter Dv50 in the range of 0.8 to 2 mm, preferably a mean particle diameter Dv50 in the range of 0.9 to 8.0 mm. Preferably a mean particle diameter Dv50 in the range of 0.9 to 6.0 mm, preferably a mean particle diameter Dv50 in the range of 0.9 to 5.0 mm, preferably a mean particle diameter DvSO in the range of 0.9 to 4.0 mm. preferably an average particle diameter Dv50 in the range of 0.9 to 3 mm, preferably an average particle diameter Dv5Q (in the range of 0.9 to 2 mm), preferably an average particle diameter Dv50 in the range of 1.0 to 8.0 mm, preferably an average particle diameter Dv50 in the range of 1.0 to 6.0 mm, preferably an average particle diameter Dv50 in the range of 1.0 to 5.0 mm, preferably an average particle diameter Dv50 in the range of 1.0 to 4.0 mm, preferably an average particle diameter Dv50 in the range of 1.0 to 3.0 mm. preferably a mean particle diameter DvSO in the range of 1.0 to 2 mm. In a further embodiment, the pieces of animal material are selected from the group consisting of chicken, beef, pork, fish, or a combination thereof. In a further embodiment, the bouillon cube comprises pieces of animal material in an amount ranging from 0 to 25% (by weight of the composition), preferably between 1 and 20% (by weight of the composition). In a further embodiment, the pieces of animal material are selected from the group consisting of chicken, beef, pork, fish, or a combination thereof. 15 average particle diameter Dv50 in the range of 0.7 to 9 mm, preferably an average particle diameter Dv50 in the range of 0.7 to 8 mm, preferably an average particle diameter Dv50 in the range of 0.7 to 7 mm, preferably an average particle diameter Dv50 in the range of 0.7 to 6 mm, preferably an average particle diameter Dv50 in the range of 0.7 to 5 mm, preferably a 20 average particle diameter Dv50 in the range of 0.7 to 4 mm, preferably an average particle diameter Dv50 in the range of 0.7 to 3 mm, preferably an average particle diameter Dv50 in the range of 0.8 to 8 mm, preferably an average particle diameter Dv50 in the range of 0.8 to 5 mm, preferably an average particle diameter Dv50 in the range of 0.8 to 4 mm, preferably a 25 average particle diameter 0v50 in the range of 0.8 to 3 mm, preferably a average particle diameter Dv5Q in the range of 0.9 to 8.0 mm, preferably an average particle diameter Dv50 in the range of 0.9 to 6.0 mm, preferably an average particle diameter Dv5Q in the range of 0.9 to 5.0 mm, preferably an average particle diameter Dv50 in the range of 0.9 to 4.0 mm, preferably an average particle diameter DvSO in the range of 0.9 to 3 mm, preferably an average particle diameter Dv50 in the range of 1.0 to 8.0 mm, preferably an average particle diameter Dv50 in the range of 1.0 to 6.0 mm, preferably an average particle diameter Dv50 in the range of 1.0 to 5.0 mm. preferably an average particle diameter Dv50 in the range of 1.0 to 4.0 mm, preferably an io particle diameter media Dv50 in the range of 1.0 to 3.0 mm. The mean particle diameter Dv50 is conventionally used as the median of the particle size distribution. Median values ​​are defined as the value where half of the population lies above this point and half lies below it. Dv50 is the size that divides the distribution into two half-sizes above and one half-size below this diameter. The particle size distribution Dv50 has been measured within this invention using selected sieves. In one embodiment, the particle size Dv50 has been measured using sieves selected according to Retsch AS200. Alternatively, it can be measured by laser light scattering, microscopy, or microscopy combined with image analysis. For example, the particle size distribution can be measured by laser light scattering. Since the primary result of laser diffraction is a volume distribution, the cited Dv50 is the volume median. The term “amorphous ingredients” according to this invention means ingredients selected from the group consisting of yeast extract, vegetable powder, animal extract, bacterial extract, vegetable extract, animal powder, reaction flavor. hydrolyzed plant protein or combinations thereof. The broth tablet according to the invention comprises 0 to 10% of amorphous ingredients, preferably 0.5 to 10%, preferably 0.5 to 9%, preferably 0.5 to 5%, preferably 1 to 10%, preferably 2 to 10%, preferably 2 to 9%, preferably 2 to 5%, preferably 3 to 9%, and preferably 3 to 8% (by weight of the composition). In one embodiment, the amorphous ingredients are selected from the group comprising yeast extract, chicken extract, onion powder, garlic powder, foie gras root powder, tomato powder, bacterial extract, reaction flavor, and combinations thereof. A bacterial extract is described in patent no. W02009040150 or patent no. W02010105842. A plant extract is described in patent no. WO2013092296. Vegetable powder means at least one ingredient of onion powder, garlic powder, tomato powder, celery root powder, or a combination thereof. Animal powder means at least one ingredient of meat powder, fish powder, crustacean powder, or a combination thereof. Meat powder means chicken powder or beef powder. Animal extract means at least one ingredient of meat extract, fish extract, crustacean extract, or a combination thereof. In a further embodiment, the broth tablet comprises yeast extract in an amount in the range of 0 to 10% (by weight of the composition), preferably between 0.1 and 10%, preferably between 0.1 and 5%, preferably between 1 and 7%, preferably between 2 and 6% (by weight of the composition). In a further embodiment, the broth tablet comprises vegetable powder in an amount in the range of 0 to 10% (by weight of the composition), preferably between 0.1 and 10%, preferably between 0.1 and 7%, preferably between 0.1 and 5% (by weight of the composition). In a further embodiment, the broth tablet comprises animal extract in an amount in the range of 0 to 10% (by weight of the composition). Preferably between 0.1 and 10%, as a further example between 0.1 and 5% (by weight of the composition). In a further embodiment, the broth tablet comprises bacterial extract in an amount in the range of 0 to 10% (by weight of the composition), preferably between 0.1 and 10%, preferably between 0.1 and 8%, preferably between 0.1 and 5%, preferably between 1 and 10%, preferably between 2 and 8% (by weight of the composition). In a further embodiment, the broth tablet comprises plant extract in an amount in the range of 0 to 10% (by weight of the composition), preferably between 0.1 and 10%, preferably between 0.1 and 5% (by weight of the composition). In an additional embodiment, the broth tablet comprises meat powder, fish powder or crustacean powder in an amount in the range of 0 to 10% (by weight of the composition), preferably between 0.1 and 10%, preferably between 0.1 and 5% (by weight of the composition).In a further embodiment, the bouillon tablet comprises reaction flavoring in an amount ranging from 0 to 10% (by weight of the composition), preferably from 0.1 to 10%, and, as a further example, from 0.1 to 5% (by weight of the composition). The reaction flavorings may preferably be amino acids and reducing sugars that react together upon the application of heat via the Maillard reaction. In a further embodiment, the bouillon tablet comprises hydrolyzed plant protein in an amount ranging from 0 to 10% (by weight of the composition), preferably from 0.1 to 10%, and, preferably, from 0.1 to 5% (by weight of the composition). In a further embodiment, the bouillon tablet comprises... 2Q chicken extract, beef extract, fish extract or crustacean extract in one; In a further embodiment, the bouillon cube comprises onion powder in an amount ranging from 0 to 5% (by weight of the composition), preferably between 0.5 and 5% (by weight of the composition). In a further embodiment, the bouillon cube comprises onion powder in an amount ranging from 0 to 10% (by weight of the composition), preferably between 0.1 and 10%, preferably between 0.1 and 5% (by weight of the composition). In a further embodiment, the bouillon cube comprises celery root powder in an amount ranging from 0 to 10% (by weight of the composition), preferably between 0.1 and 10%, preferably between 0.1 and 5% (by weight of the composition). In a further embodiment, the bouillon cube comprises tomato powder in an amount ranging from 0 to 10% (by weight of the composition), preferably between 0.1 and 10%, preferably between 0.1 and 5% (by weight of the composition). In one embodiment, the composition of the bouillon tablet further comprises that at least 75% by weight of all ingredients (by weight of composition) have a mean particle diameter Dv50 greater than 0.6 mm. 10 preferably at least 0% by weight of all ingredients have an average particle diameter Dv50 greater than 0.6 mm, preferably at least 85% by weight of all ingredients have an average particle diameter Dv50 greater than 0.6 mm, preferably at least 87% by weight of all ingredients have an average particle diameter Dv50 greater than 0.6 mm, preferably at least 90% by weight of 15 all ingredients have an average particle diameter Dv50 greater than 0.6 mm, preferably at least 92% by weight of all ingredients have an average particle diameter Dv50 greater than 0.6 mm, preferably at least 94% by weight of all ingredients have an average particle diameter Dv50 greater than 0.6 mm, preferably between 70 and 100% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.6 mm, preferably between 80 and 100% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.6 mm, preferably between 85 and 100% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.6 mm, preferably between 80 and 100% by weight of all ingredients have a mean particle diameter Dv50 between 0.0 and 9.0 mm, preferably between 70 and 100% by weight of all ingredients have a mean particle diameter Dv50 between 0.0 and 4.0 mm, preferably between 85 and 100% by weight of all ingredients have a mean particle diameter Dv50 between 0.0 and 4.0 mm, preferably between 90 and 100% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.6 mm, preferably between 90 and 100% by weight of all ingredients have a mean particle diameter Dv50 between 0.0 and 4.0 mm, preferably at least 75% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.7 mm, preferably at least 80% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.7 mm, preferably at least 85% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.7 mm, preferably at least 87% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.7 mm, preferably at least 90% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.7 mm, preferably at least 92% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.7 mm, preferably at least 94% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.7 mm, preferably between 70 and 100% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.7 mm, preferably between 80 and 100% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.7 mm, preferably between 85 and 100% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.7 mm, preferably between 80 and 100% by weight of all ingredients have a mean particle diameter Dv50 between 0.0 and 9.0 mm, preferably between 70 and 100% by weight of all ingredients have a mean particle diameter Dv50 between 0.0 and 4.0 mm. Preferably between 85 and 100% by weight of all ingredients have an average particle diameter Dv50 between 0.0 and 4.0 mm, preferably between 90 and 100% by weight. Of all the ingredients, 90 to 100% by weight have an average particle diameter Dv50 greater than 0.7 mm. Of all the ingredients, 90 to 100% by weight have an average particle diameter Dv50 between 0.0 and 4.0 mm. Of all the ingredients, 80% by weight have an average particle diameter Dv50 greater than 0.8 mm. Of all the ingredients, 5% have an average particle diameter Dv5Q greater than 0.8 mm. Of all the ingredients, 85% have an average particle diameter Dv5Q greater than 0.8 mm. Of all the ingredients, 87% have an average particle diameter Dv50 greater than 0.8 mm. Of all the ingredients, 90% have an average particle diameter Dv50 greater than 0.8 mm. Of all the ingredients, 92% have an average particle diameter Dv50 greater than 0.8 mm. Of all the ingredients, 10 ...1% have an average particle diameter Dv50 greater than 0.8 mm. Of all the ingredients, 12% have an average particle diameter Dv50 greater than 0.8 mm. Of all the ingredients, 13% have an average particle diameter Dv50 greater than 0.8 mm. Of all the ingredients, 14% have an average particle diameter Dv50 greater than 0.8 mm. Of all the ingredients, 15% have an average particle diameter Dv50 greater than 0.8 mm. Of all the ingredients, 16% have an average particle diameter Dv50 greater than 0.8 mm. Of all the ingredients, 17% have an average particle diameter Dv50 greater than 0.8 mm. Of all the ingredients, 18% have an average particle diameter Dv50 greater than 0.8 mm. Of all the ingredients, mean particle diameter DvSO greater than 0.8 mm, preferably between 80 and 100% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.8 mm, preferably between 70 and 100% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.8 mm, preferably between 85 and 100% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.8 mm, preferably between 80 and 100% by weight of all ingredients have a mean particle diameter Dv50 between 0.8 and 9.0 mm, preferably between 85 and 100% by weight of all ingredients have a mean particle diameter Dv50 between 0.8 and 9.0 mm, preferably between 85 and 100% by weight of all ingredients have a mean particle diameter Dv50 between 0.8 and 4.0 mm, preferably between 90 and 100% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.8 mm, preferably between 90 and 100% by weight of all ingredients have a mean particle diameter Dv50 between 0.8 and 4.0 mm, preferably at least 80% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.9 mm. Preferably at least 85% by weight of all ingredients have an average particle diameter Dv50 greater than 0.9 mm, preferably at least 87% by weight of all ingredients have an average particle diameter DvSO greater than 0.9 mm, preferably at least 90% by weight of all ingredients have an average particle diameter DvSO greater than 0.9 mm, preferably at least 92% by weight of all ingredients have an average particle diameter DvSO greater than 0.9 mm, preferably at least 94% by weight of all ingredients have an average particle diameter Dv50 greater than 0.9 mm, preferably between 70 and 100% by weight of all ingredients have an average particle diameter Dv50 greater than 0.9 mm, preferably between 80 and 100% by weight of all ingredients have an average particle diameter DvSO greater than 0.9 mm.9 mm, preferably between 85 and 100% by weight of all ingredients have a mean particle diameter DvSO greater than 0.9 mm, preferably between 80 and 100% by weight of all ingredients have a mean particle diameter DvSO between 0.9 and 9.0 mm, preferably between 85 and 100% by weight of all ingredients have a mean particle diameter Dv50 between 0.9 and 9.0 mm, preferably between 85 and 100% by weight of all ingredients have a mean particle diameter DvSO between 0.9 and 4.0 mm, preferably between 90 and 100% by weight of all ingredients have a mean particle diameter Dv50 greater than 0.9 mm, preferably between 90 and 100% by weight of all ingredients have a mean particle diameter Dv50 between 0.9 and 4.0 mm, preferably at least 85% by weight of all ingredients have a mean particle diameter Dv50 greater than 1.0 mm, preferably at least 90% by weight of all ingredients have a mean particle diameter Dv50 greater than 1.0 mm, preferably at least 92% by weight of all ingredients have a mean particle diameter Dv50 greater than 1.0 mm, preferably at least 94% by weight of all ingredients have a mean particle diameter Dv50 greater than 1.0 mm, preferably between 80 and 100% by weight of all ingredients have a mean particle diameter Dv50 greater than 1.0 mm, preferably between 85 and 100% by weight of all ingredients have a mean particle diameter Dv50 greater than 1.0 mm, preferably between 80 and 100% by weight of all ingredients have a mean particle diameter Dv50 between 1.0 and 9.0 mm, preferably between 85 and 100% by weight of all ingredients have a mean particle diameter Dv50 greater than 1.0 mm Dv50 between 1.0 and 4.0 mm, preferably between 90 and 100% by weight of all ingredients have a mean particle diameter Dv50 greater than 1.0 mm, preferably between 90 and 100% by weight of all ingredients (by weight of the composition) have a mean particle diameter Dv50 between 1.0 and 4.0 mm. In the context of the present invention, the term "fat" refers to triglycerides that are solid at a temperature of 25°C. The term "solid at a temperature of 25°C" means that the fat, stored at this temperature, retains its shape. Fats and oils are the main component of animal adipose tissue and many plant seeds. The fat according to this invention may have a solid fat content greater than 2% at 30°C, preferably greater than 5% at a temperature of 30°C, and preferably greater than 10%. The solid fat content of a fat can be measured, for example, by pulsed NMR. Fat according to this invention means vegetable and / or animal fat.In an additional embodiment, fat according to this invention means at least one ingredient of tropical fat, fractionated tropical fat, fractionated beef fat, beef fat, fractionated chicken fat, chicken fat, algae fat or shea butter, interesterified shea butter. In an additional embodiment, the bouillon cube comprises up to 7% by weight (by weight of composition) of fat, preferably up to 5% by weight. Preferably up to 3% by weight, preferably in the range of 0 to 7% by weight, preferably between 0.5 and 7% by weight, preferably between 0.5 and 5% by weight, preferably between 0.5 and 3% by weight (of the composition). There is currently a nutritional trend to avoid or at least reduce the consumption of fats rich in trans fatty acids and saturated fatty acids, and to consume, preferably, healthy oils rich in polyunsaturated fatty acids. It is advantageous to provide a hard stock cube that contains only or mainly oil that is liquid at room temperature under local conditions and little or no solid fat. In one embodiment, the stock cube contains less than 5% saturated fat; preferably less than 3% saturated fat; more preferably, the stock cube contains no fat (0% fat by weight).In one embodiment, the bouillon cube further comprises oil, for example up to 10% by weight of oil (by weight of the composition), preferably up to 7% by weight of oil, preferably up to 5% by weight of oil, preferably the composition comprises oil in an amount in the range of 0 to 10% (by weight of the composition), preferably between 0 and §, preferably between 0.5 to 10%, preferably between 0.5 and 7%, preferably between 0.5 and 5%, preferably between 0.5 and 3% (by weight of the composition). In a preferred embodiment, the oil is a vegetable oil.Preferably, the oil is selected from the group consisting of sunflower oil, rapeseed oil, cottonseed oil, peanut oil, soybean oil, olive oil, coconut oil, algae oil, safflower oil, corn oil, rice bran oil, sesame oil, hazelnut oil, avocado oil, almond oil, walnut oil, or a combination thereof; most preferably, sunflower oil. The term sunflower oil also includes high oleic sunflower oil. In the context of the present invention, the term "oil" refers to... Triglycerides that are liquid or pourable at an ambient temperature of 20°C, for example, liquid or pourable at an ambient temperature of 25°C. The oil has a solid fat content of less than 10% at 20°C, preferably less than 5% at 20°C, preferably less than 2% at 20°C, preferably 0% at 20°C. Oil S may be rich in monounsaturated and polyunsaturated fatty acids. In one embodiment, the broth tablet contains less than 3% by weight of oil; more preferably, it contains no oil (0% by weight of oil). In one embodiment, the water content of the iron mixture before forming a broth tablet is between 4.0 and 13.0% by weight (of the composition), preferably between 4.5 and 11.5% by weight, preferably between 4.5 and 11.0% by weight, preferably between 5.0 and 10.0% by weight, preferably between 5.0 and 9.5% by weight, preferably between 5.0 and 8.5% by weight, preferably between 4.5 and 10.0% by weight, preferably between 4.5 and 9.5% by weight, preferably between 4.5 and 8.5% by weight, preferably between 5.0 and 8.0% by weight. It is most likely that the water content is adjusted by adding water to the mixed composition before forming a broth tablet. The compacted tablet is dried, and therefore the water content mentioned is before drying the tablet. Forming means a processing step for obtaining a bouillon tablet comprising roller compaction, molding, or extrusion, preferably roller compaction or molding. A standard bouillon process for hard bouillons cannot be used. A pressing die is not used. For molding or roller compaction, a maximum force of 1.5 kN is applied, preferably below 1.5 kN, preferably below 1.25 kN, preferably below 1.0 kN. The drying stage can be carried out using any commonly known drying technique, such as air drying, oven drying, vacuum drying, ceiling drying, microwave vacuum drying, infrared radiation drying, or combinations thereof. The drying stage does not exclude spray drying. In one embodiment of the invention, drying is performed at a temperature between 50 and 150°C, preferably between 50 and 120°C, preferably between 60 and 100°C, preferably between 65 and 90°C, preferably between 65 and 80°C. The drying time is between 5 minutes and several hours. In one embodiment, the composition of the broth tablet has a density of less than 1.30 g / cm3, preferably less than 1.25 g / cm3, preferably less than 1.20 g / cm3, preferably less than 1.10 g / cm3, preferably less than 1.05 g / cm3, preferably less than 1.00 g / cm3; preferably between 0.70 and 1.30 g / cm³, preferably between 0.70 and 1.20 g / cm³, preferably between 0.75 and 1.10 g / cm³, preferably between 0.75 and 1.05 g / cm³, preferably between 0.75 and 1.00 g / cm³, preferably between 0.75 and 0.95 g / cm³, In one embodiment, the bouillon tablet is shelf-stable for 12 to 5 months and therefore has a water activity of less than 0.5, preferably between 0.1 to 0.5. In one embodiment, the broth tablet has a tablet hardness of at least 80 N, preferably less than 80 N, preferably at least 100 N, preferably at least 110 N, preferably at least 120 N, preferably between 80 and 500 N, preferably between 80 and 400 N, preferably between 80 and 300 N, preferably between 80 and 250 N, preferably between 90 and 500 N, preferably between 90 and 400 N, preferably between 90 and 300 N, preferably between 90 and 250 N, preferably between 100 and 500 N, preferably between 100 and 400 N, preferably between 100 and 300 N, preferably between 100 and 250 N. Examples The invention is further described with reference to the following examples. It should be appreciated that the examples do not in any way limit the invention. 5 19 Example 1: Process The general procedure for preparing a bouillon tablet of the invention is as follows: Mix all ingredients together Add water and / or adjust the water content and mix further Form a bouillon tablet Dry All dry ingredients (crystalline salt, crystalline sugar, pieces of plant material and optionally amorphous ingredients) were weighed and then mixed manually. Liquid or pasty ingredients or water were subsequently added to adjust the water content and then mixed manually to obtain a homogeneous mass. The resulting mixture was then immediately used to manually form a bouillon tablet using a cereal bar roller kitchen device with a cutting roller having a height of 10 mm.Measurement of the hardness. The hardness measurement was performed using the TA-HDplus texture analyzer (Stable Micro System, United Kingdom) equipped with a 250 kg load cell and a P / 75 compression platen. The test mode of the texture analyzer was set to “Compression” with a pre-test speed of 1 mm / s, and a test speed of 1 mm / s. 0.5 mm / s, post-test speed of 10 mm / δ, target mode of “Distance”, distance of 3 mm, the interruption time was set to “No”, return of 10 mm, the drive type in “Auto(force)” and drive force of 0 grams, The broth tablet was placed centrally in vertical-horizontal orientation. The hardness measurement was performed in 5 applications. Meóicfon.dedens!dad: The dimensions of the bouillon cube are measured using three dimensions; each dimension is measured three times, and the average is used to calculate the volume. The product is then weighed. The density is calculated as follows: density ~ weight (g) / volume (cm³). Five samples are used, and the average density is reported. Particle size distribution: Particle size distribution is measured using a Retsch AS200 sieve. The following sieves are selected from the range: 4000 µm, 3150 µm, 2500 µm, 2000 µm, 1600 µm, 1000 µm, 800 µm, and 710 µm. The sieving time is 10 minutes and the sieve amplitude is 1 mm. Based on the results, Dv50 is reported. Water content: The determination of water content was based on the official method ISO 1666:1996 Starch - Determination of moisture content - Oven drying. The method is applicable to different matrices with minor modifications. Approximately 100 g of sample were ground using a Gñndomix GM200 (Retsch GmbH, Germany) at 8000 RPM for 8 s. The nickel plate and its lid (xx) were weighed using a balance XP204 (MettlerToledo GmbH, Switzerland), and the mass was reported to an accuracy of 0.1 mg. Subsequently, approximately 3 g of the test portion of sample were placed on the nickel plate. The weight of the plate with its lid and the sample was immediately determined. The plate, with its lid to one side, was placed in an oven set to 102 ± 1 °C for 240 minutes (4 h). After drying in the oven, the plate was sealed with its lid and immediately transferred to a desiccator for 60 minutes. The plate, with its lid and the sample, was weighed immediately after removal from the desiccator.The mass fraction of moisture (M) was reported in g / 100 g of sample and was determined as:. M - -J---- x 100 where mees is the mass of the plate and its lid, mx is the mass of the plate with its lid and the sample before drying, and m2 is the mass of the plate with its lid and the sample after drying in the oven. Examples 2 to 11: Examples 2 and 11 were prepared in accordance with Example 1. e.g., Comp. 2 Ex. 3 Ex. 4 E)>5 Ex. 6 Sai (% by weight] Dv50::: 1J5 mm 43 43 43 43 43 Sugar [% by weight] Dv50 ~ 1.10 mm 4.5 45 4.5 4.5 4.5 Pieces of plant material (ceolia, garlic, tense, pepper, parsley, leek, dianthus) [% by weight] Dv50 between 1.1 and 2.5 mm 43.5 43.5 435 43.5 43.5 Amorphous ingredient [% by weight] δ 9 9 9 9 Water content [% by weight] before tablet formation and drying 3.8 5 5.5 8.4 10 Average hardness (N) after 3 h of drying at 70°F 67 125 23C 270 450 Density (g / cm3) 0.85 0.85 0.87 5.89 092 Crumbled +++ ++ +4- + EpCmep recipe? Ex. 8 Ex. 9 Ex. 10 Ex. 11 Sel (% by weight] Dv50 »1.15 mm 50 SO 50 50 50 Sugar |% by weight] Dv50 = 1.10 mm 5 5 5 5 5 Pieces of plant material (cereal, garlic, tomato, pepper, parsley, leek, dipothor) by weight] Dv50 between 1.1 and 2.6 mm 45 45 45 45 45 Amorphous ingredient (% by weight] - * Water content (% by weight) before tablet formation and drying 3.8 5 6.8 8.4 10 Average hardness (N) after 3 n of drying at 70 ”C 44 105 195 240 385 Density [g / mm3] as 0.64 0.88 087 0.91 Crumbled ii ................ 1__________________________....í_______________________ 4..^ Examples 2 to 11 have been prepared in accordance with Example 1. For comparison, the density of different commercially available bouillon tablets (Maggi Chicken Bouillon Volailte, Maggi Double Taste Rib and Maggi KUP OR) has been measured, showing a density between 1.38 and 1.61 g / cm3. Examples 8 to 11 show that no amorphous ingredients or fats are required to manufacture a bouillon tablet according to Example 1. It appears essential that the mixture have a defined water content, as claimed, before forming and drying the bouillon tablet. If the water content is less than 4% by weight, the desired hardness for coating the bouillon tablet cannot be achieved. If the water content is too high, the tablet will be too hard and the consumer will not be able to crumble it. Example 12: Decay time The disintegration time of the bouillon tablet of the invention was compared to a commercially available standard bouillon tablet (Maggi Bio Vegetable Bouillon Tablet). The water was heated to a temperature between 95°C and 100°C (boiling water). The bouillon tablet was added to 500 ml of boiling water without stirring, and the time until the bouillon tablet disintegrated was measured. The disintegration time for examples 3 to 6 and 8 to 11 was between 40 and 50 seconds, whereas three standard bouillon tablets require 3:55 to 4:30 minutes to disintegrate completely. Example 13: Natural Appearance Twenty experienced internal panelists were used to rate the visible appearance of the invention's bouillon tablet. They all appreciated the natural appearance of the ingredients, especially the pieces of plant material (garnishes, herbs, and spices are visible). Furthermore, the invention's bouillon tablet appeared fresher and healthier compared to standard commercially available bouillon tablets. Figure 1 shows a commercial bouillon tablet and a bouillon tablet of the invention with the ingredients visible. Example 14: Example 14 has been prepared in accordance with Example 1. In this example, even coarser particle sizes of sugar and salt have been used. i Recipe Ex. 14 Sai [% by weight] OvSO = 1.75 mm 43 Sugar (% by weight] DV50 = 1.50 mm 4.5 Pieces of plant matter (tomato, onion, tomato, pepper, parsley, pepper, cilantro) (% by weight] 43.5 Dv50 enters 1.1 and 2.5 mm [ Amorphous ingredient | 9 Water content [% by weight] before forming and drying the tablet | +•4*4· Comparative examples 15-16: Comparative examples 15 and 16 have been prepared in accordance with example 1. Recipe Ex. Comp, IS Ex. Comp. 16 Sai {% by weight) Dv50»0.40mm 50 50 Sugar p» by weight] Dv5O = 0.35 5 5 45 pepper, parsley, leek, coriander) (% by weight] Dv50 between 0.30 and 0.45 mm amorphous ingredient (% by weight] Water content [% by weight] before forming and drying of tehléfe 4 6 Average hardness (N) after 3 h of drying at 70 'C .................... 512 1 1318 Density |g / cm3J 1.43 í 1.48 i Crumbled Too hard to I Too hard to | | crumble I crumble i Disintegration time (min) | 3.50 | 4:50 Comparative examples 15 and 16 use only ingredients with a particle size between 0.30 and 0.45. It is shown that a bouillon cube produced according to the process in example 1 results in a bouillon cube with higher hardness, lower density, a longer disintegration time, and these cubes cannot be crumbled. Furthermore, the different ingredients are no longer visible, and the bouillon cube does not appear as natural as examples 3 to 6 and 8 to 11. Comparative example 17: Three different granules were prepared using standard preparation methods with the following composition. Granules Salt Sugar MSG ......Ϊ....................... Flavor and starch Yellow 51 § I 31 h Green i 35 8 1 40 I 7 i 10 Brown 34 ! 10 15 1 18 | 33 The granules have a water content of 6% by weight before pressing and the particle size is between 1.2 and 1.5 mm long and 0.8 mm wide. The different granules have been used to compact a bouillon tablet according to patent WO2004112513. The resulting bouillon tablet dries and has a mottled color with a smooth surface since the granule structure is destroyed after pressing. The density (g / cm³) of the bouillon tablet is 1.46 g / cm³ and is therefore similar to a standard bouillon tablet as shown in comparative examples 15 and 16. The hardness of the bouillon tablet is 1005 N and, therefore, again similar to a standard bouillon tablet as shown in comparative examples 15 and 16. The compacted bouillon tablet has been too hard to crumble. According to example 12, the disintegration time of the 20 caidp tablets resulting from the granules was measured. The disintegration time is 3:45 min. This disintegration time is similar to that of standard broth tablets as shown in example 12. In accordance with Example 13, the visible appearance of the bouillon cube was evaluated. The 20 experienced in-house judges appreciated the natural appearance of the bouillon cube of the invention, as the ingredients, and especially the pieces of plant material (garnishes, herbs, and spices), are visible. Furthermore, the bouillon cube of the invention appears fresher and healthier to them compared to the bouillon cube made from granules. Despite a slightly veined visual effect, the bouillon cube made from granules is very similar to a standard powdered bouillon cube.

Claims

1. A broth tablet comprising: (ii) 20-70% by weight of crystalline salt (weight of composition); (ii) 10-70% by weight of plant material pieces (weight of composition); (iii) up to 7% by weight of fat, characterized in that the fat is solid at 25°C (weight of composition); (iv) up to 15% by weight of crystalline sugar (weight of composition); wherein the crystalline salt has a mean particle diameter Dv50 in the range of 0.7 to 0 mm; wherein the crystalline sugar has a mean particle diameter Dv50 in the range of 0.5 to 3.5 mm; and the plant material pieces have a mean particle diameter Ov5G in the range of 0.7 to 9.0 mm.

2. A bouillon cube as claimed in claim 1, characterized in that the pieces of plant material are selected from the group consisting of parsley, celery, fenugreek, lovage, rosemary, marjoram, dill, tarragon, coriander, leek, ginger, lemongrass, turmeric, chili, ginger, paprika, mustard, garlic, onion, shallots, turmeric, tomato, coconut, oregano, thyme, basil, chilies, paprika, 2P mushrooms, bell pepper, jalapeño chili, white pepper, black pepper or combinations thereof, 3. A bouillon tablet as claimed in any one of claims 1 to 2, characterized in that the bouillon tablet further comprises up to 10% by weight of an amorphous ingredient (weight of composition). 25 4. A bouillon tablet as claimed in Claim 3f, characterized in that the amorphous ingredients are selected from the group consisting of yeast extract, vegetable powder, animal extract, bacterial extract, plant extract, animal powder, reaction flavor, hydrolyzed vegetable protein, or combinations thereof.

5. A bouillon tablet as claimed in any one of the 5 W 15 claims 1 to 4, characterized in that at least 75% by weight of all ingredients are visible with a mean particle diameter DvSO greater than 0. 6 mm.

6. A bouillon tablet as claimed in any one of claims 1 to 5, characterized in that the bouillon tablet has a density between 0.70 and 1.30 g / cm3, preferably between 0.75 and 1.05 g / cm3.

7. A stock tablet as claimed in any one of claims 1 to 6, characterized in that the stock tablet further comprises up to 25% by weight of pieces of animal material (weight of composition), preferably selected from the group consisting of chicken, beef, pork, fish or combinations thereof, wherein the pieces of animal material have an average particle diameter Dv50 in the range of 0.7 to 9.0 mm. 8 A bouillon tablet as claimed in any one of claims 1 to 7, characterized in that the bouillon tablet has a tablet hardness of at least 80 N, wherein the hardness measurement was carried out using the TA-HDplus texture analyzer equipped with a 250 kg load cell and p / 75 compression plate.

9. A process for the production of a bouillon tablet as claimed in any one of claims 1 to 8 comprising the following steps: a) Mixing all the ingredients together; b) Adjusting the water content of the mixture to an amount between 4.0 and 13.0% by weight (weight of composition) and further mixing, characterized in that the water content is based on method ISQ 1666:1996; c) Forming a bouillon tablet; d) Drying the bouillon tablet, 10. A process for the production of a bouillon tablet as claimed in claim 9, characterized in that the water content is between 4.5 and 8.5% by weight (weight of the composition), wherein the water content is based on the ISO 1666:1996 method.

11. A process for the production of a bouillon tablet as claimed in any one of claims 9 to 10, characterized in that the forming is carried out by roller compaction, molding or extrusion, 12. A process for the production of a bouillon tablet as claimed in any one of claims 9 to 11, characterized in that the drying is carried out at a temperature between 50 and 120 °C.

13. A process for the production of a bouillon tablet as claimed in any one of claims 9 to 12, characterized in that the drying is carried out by oven drying, air drying, vacuum drying, bed drying, microwave and vacuum drying, infrared radiation drying or combinations thereof, 14. The use of a bouillon tablet as claimed in any one of claims 1 to 8 for preparing a food product.