Process for preparing bouillon tablet and bouillon tablet

Abstract

A process for preparing a bouillon tablet, wherein the process comprises: mixing salt, oil and / or fat, and flavors to provide a bouillon ingredient composition; and pressing the bouillon ingredient composition into a tablet; characterized in that the bouillon ingredient composition is pressed into the shape of a biconvex tablet having an upper convex surface and a lower convex surface connected by a cylindrical band. A bouillon tablet comprising salt, oil and / or fat, and flavors, characterised in that the tablet is a biconvex tablet having an upper convex surface and a lower convex surface connected by a cylindrical band.

Description

[0001] PROCESS FOR PREPARING BOUILLON TABLET AND BOUILLON TABLET

[0002] Field of the invention

[0003] The present invention relates to a process for preparing a bouillon tablet. In particular, the present invention relates to a bouillon tablet comprising salt, oil and / or fat, and flavors, characterized in that the tablet is a biconvex tablet having an upper convex surface and a lower convex surface connected by a cylindrical band, and a process for preparing same.

[0004] Background of the invention

[0005] A conventional way of manufacturing bouillon tablets comprises mixing powdered bouillon components and pressing the mix into tablet form.

[0006] Compacting powders into a tablet presents several advantages for the commercialization (e.g. reduction of volume, optimization of packaging material usage, shelf life and convenience). A habit developed by users of bouillon tablets is the crumbling of the tablet or cube into the dish during preparation process either to ensure good distribution and or to accelerate its dissolution time in the cooking water. It is preferred to preserve this crumbliness or friability during storage and therefore a post-hardening of the bouillon tablet or cube is preferably avoided. Meanwhile, a minimum hardness is preferably provided to avoid breakages during production, packaging, storage and transport..

[0007] One drawback of the pressed bouillon tablet is a perception of not being very 'natural' for many consumers. Only a limited amount of herbs and spices can be added in commercial available bouillon tablets and / or are not visible due to the small particle size. These bouillon tablets do not look fresh and therefore may be perceived by some consumers as being unhealthy. One further drawback is often the disintegration time and the crumbliness of bouillon tablets. W02004112513 describes a process to form granules of powders having different colors and pressing the granules to a marbled bouillon tablet. Despite the marbled color effect of the bouillon tablet it looks like a standard pressed bouillon tablet as the granule structure is destroyed by pressing and has the same technical drawback as mentioned above.Hence, it was the object of the present invention to provide the art with a more natural looking bouillon tablet and with ingredients which are visible for the consumer, while preserving crumbliness, friability and / or the ability to disintegrate quickly.

[0008] Summary of the invention

[0009] The inventors were surprised to see that the objective of the present invention could be achieved by the subject matter of the independent claim. The dependent claims further develop the idea of the present invention.

[0010] Accordingly, the present invention provides a process for preparing a bouillon tablet, wherein the process comprises:

[0011] - mixing salt, oil and / or fat, and flavors to provide a bouillon ingredient composition; and

[0012] - pressing the bouillon ingredient composition into a tablet;

[0013] characterized in that the bouillon ingredient composition is pressed into the shape of a biconvex tablet having an upper convex surface and a lower convex surface connected by a cylindrical band.

[0014] The present invention also provides comprising salt, oil and / or fat, and flavors, characterised in that the tablet is a biconvex tablet having an upper convex surface and a lower convex surface connected by a cylindrical band.

[0015] The present inventors found that a pressed bouillon tablet according to the invention has a roundness that is considered as being more natural. Moreover, the roundness of the bouillon tablet facilitates the addition of an edible surface coating and a surface layer of herbs and spices, which further enhance the natural look. Furthermore, the inventors found that a tablet in the shape of a convex tablet or ball tablet, having a cylindrical band, is easy to press and remove from the tablet press even in view of the friability of the bouillon tablet.

[0016] As used in this specification, the words "comprises", "comprising", and similar words, are not to be interpreted in an exclusive or exhaustive sense. In other words, they are intended to mean "including, but not limited to".

[0017] Unless otherwise stated, all quantities are quoted on a percent weight by total weight basis.Brief description of the drawings

[0018] Figure la shows a top schematic view of a tablet according to Example 1.

[0019] Figure lb shows a side schematic view of a tablet according to Example 1.

[0020] Figure lc shows a side schematic view of a tablet according to Example 1.

[0021] Figure Id shows a side cross-section view of the cap of a punch used in the punch press in Example 1. Figure 2 shows a top schematic view (Figure 2a) and side schematic views (Figure 2b and Figure 2c) of a tablet according to Example 2.

[0022] Figure 3 shows a top schematic view (Figure 3a) and side schematic views (Figure 3b and Figure 3c) of a tablet according to Example 3.

[0023] Figure 4 shows a top schematic view (Figure 4a) and side schematic views (Figure 4b and Figure 4c) of a tablet according to Example 4.

[0024] Figure 5 shows a top schematic view (Figure 5a) and side schematic views (Figure 5b and Figure 5c) of a tablet according to Example 5.

[0025] Figure 6 shows a top schematic view (Figure 5a) and side schematic views (Figure 6b and Figure 6c) of a tablet according to Example 6.

[0026] Detailed description of the invention

[0027] The present invention provides a process for preparing a bouillon tablet 1, 2, 3, 4, 5, 6, wherein the process comprises:

[0028] - mixing salt, oil and / or fat, and flavors to provide a bouillon ingredient composition; and

[0029] - pressing the bouillon ingredient composition into a tablet;

[0030] characterized in that the bouillon ingredient composition is pressed into the shape of a biconvex tablet having an upper convex surface 101, 201, 301, 401, 501, 601 and a lower convex surface 105, 205, 305, 405, 505, 605 connected by a cylindrical band 103, 203, 303, 403, 503, 603.

[0031] The present invention also provides a bouillon tablet 1, 2, 3, 4, 5, 6 comprising salt, oil and / or fat, and flavors, characterised in that the tablet is a biconvex tablet having an upper convex surface 101, 201, 301, 401, 501, 601 and a lower convex surface 105, 205, 305, 405, 505, 605 connected by a cylindrical band 103, 203, 303, 403, 503, 603.The present inventors found that a pressed bouillon tablet according to the invention has a roundness that is considered as being more natural. Moreover, the roundness of the bouillon tablet facilitates the addition of an edible surface coating and a surface layer of herbs and spices, which further enhance the natural look. Furthermore, the inventors found that a tablet in the shape of a convex tablet or ball tablet, having a cylindrical band, is easy to press and remove from the tablet press even in view of the friability of the bouillon tablet.

[0032] In preferred embodiments, the bouillon ingredient composition is in the shape of a shallow convex tablet, a normal convex tablet, a deep convex tablet, or a ball tablet. The terms shallow convex tablet, a normal convex tablet, a deep convex tablet, or a ball tablet are understood to have the meanings usually ascribed to them by a person skilled in the art of tablet making.

[0033] The bouillon tablet may be a hard bouillon tablet, a soft bouillon tablet of a gel-like bouillon tablet, for example.

[0034] Due to the manner of pressing, the upper convex portion and the lower convex portion are typically shorter in length than the diameter of the cylindrical band, resulting in a circumferential lip, halo, or vertex 107, 207, 307,407, 507, 607 formed where the cylindrical band is not overlain by the upper convex portion and the lower convex portion. In preferred embodiments, the process comprises abrading or polishing a part of a vertex of the cylindrical band. By abrading or polishing a part or all of the vertex around the upper and lower edges of the cylindrical band, the roundness and smoothness of the tablet is enhanced. The inventors found that the abrading or polishing may be achieved by agitating the tablets in a container (panning). For instance, the agitation (panning) may be done as part of a dedicated abrasion step, or it may be done as part of a drying or coating step. Accordingly, in some embodiments, the cylindrical band has a chamfered edge adjoining the upper convex surface 101, 201, 301, 401, 501, 601 and / or the lower convex surface 105, 205, 305, 405, 505, 605.

[0035] In preferred embodiments, the process comprises coating the tablet with an edible coating. An edible coating may comprises a coating material selected from the group consisting of gelatine, gellan gum, waxes, pullulan, whey protein isolate, cellulose, alginates, corn zein, gluten, soy protein, caseinate, chitosan, pectin, carrageenan, xanthan gum, acacia (arabic) gum, agar, guar gum, modified starch, locustbean gum, konjac gum, and tara gum, or combinations thereof. In some embodiments, the coating material is selected from the group consisting of gelatine, gellan gum, pullulan, cellulose, sodium alginate, chitosan, pectin, carrageenan, xanthan gum, acacia (arabic) gum, agar, guar gum, modified starch, locust bean gum, konjac gum, and tara gum, or combinations thereof. In preferred embodiments, the coating material selected from the group consisting of gelatine, xanthan gum, acacia (arabic) gum, agar, guar gum, modified starch, locust bean gum, konjac gum, and tara gum, or combinations thereof. In particular preferred embodiments, the coating material is acacia gum. Accordingly, in some embodiments, the bouillon tablet comprises an edible coating as otherwise described herein.

[0036] The edible coating may provide barrier properties to the tablet. When an edible coating comprising a coating material selected from the group according to the invention is used, barrier properties such as a grease barrier, an aroma barrier, an oxygen barrier and / or a water barrier may be obtained. Oxygen barrier properties are usually measured as oxygen transmission rate (OTR). Water barriers are usually measured as water vapor transmission rate (WVTR). Aroma barriers are important for bouillon tablets, because they help to ensure that the bouillon tablet does not lose flavor during storage, which is often for longer times at ambient temperatures. It also ensures that the bouillon does not take up other flavors from the surroundings. Water barriers are important because bouillon tablets are typically hygroscopic. Without a sufficient water barrier, the bouillon tablet might take up water from the surroundings altering texture and possibly available storage time. Oxygen barriers help to prevent that the bouillon tablet is exposed to oxygen, leading to oxidation, possibly altering taste and appearance of the bouillon tablet. Hence the barrier properties provided by the edible coating may be selected from the group consisting of an oil and grease barrier, moisture barrier or an oxygen transmission barrier. The oil and grease barrier may have a maximum score of 1 when tested according to Lange et al. (Packag. Technol. Sci. 2002; 15: 65-74) and / or a WVTR of at least 4.5 g / m2 / day and / or an OTR of at least 25 cc / m2 / day / atm (23° C., 50%RH).

[0037] In some embodiments of the invention, the edible coating has a WVTR of 1.1 to 1.5 g / tablet / day or less at 23 °C and 70% relative humidity. Preferably, the edible has a WVTR of 1.2 to 1.4 g / tablet / day or less at 23 °C and 70% relative humidity.

[0038] A grease barrier is important for a bouillon tablet that comprises oil and / or fat. In particular if the oil or fat is liquid at room temperature it has the tendency to penetrate the packaging, making the product less appealing.In embodiments of the invention, the coating material may be present in an amount of from about 0.1% to about 3% by weight based on the total weight of the bouillon tablet. For example, the coating material may be present in an amount of from about 0.1 to 2 wt%, preferably between 0.1 to 1.5 wt%, preferably between 0.1 to 1 wt%, preferably between 0.2 to 2 wt%, preferably 0.2 to 1.75 wt%, preferably between 0.2 to 1.5 wt%, preferably between 0.2 to 1 wt%.

[0039] In embodiment of the invention, the edible coating may have a thickness comprises between 0.2 and 0.5mm. As a preferred embodiment, the edible coating has a thickness of 0.3mm.

[0040] In conventional bouillon tablets, the cube or cuboid shapes presents a challenge for applying an edible coating. In a cube or cuboid, spraying can only affect 5 out of six surfaces, unless there is an additional step of turning or flipping the tablet. Panning is likely to destroy or damage the tablet by chipping the corners and edges. Dip coating is possible but is time consuming, requires an excess of coating material and may affect the integrity and / or the hardness of the tablet. In contrast, a biconvex tablet according to the invention may be easily coated with an edible coating by spraying or panning.

[0041] The edible coating may comprises one or more herbs or spices. In particular, the coating material may adhere the herbs or spices to the surface of the bouillon tablet. The bouillon tablet may thereby comprise an edible coating and a layer of herbs or spices. The herbs and spices may be any selected from the group consisting of basil, oregano, thyme, rosemary, parsley, dill, chives, mint, sage, cilantro (coriander), tarragon, marjoram, bay leaves, black pepper, white pepper, paprika, cayenne pepper, chilli flakes, chilli powder, ground cinnamon, ground nutmeg, ground cloves, ground ginger, ground coriander, turmeric, ground cumin, mustard seeds, fennel seeds, caraway seeds, dill seeds, star anise, and combinations thereof.

[0042] As described herein, a bouillon tablet is a stock concentrate comprising salt, oil and / or fat, and flavors. In some embodiments, the bouillon tablet comprises salt in an amount of from about 30% to about 70% by weight based on the total weight of the bouillon tablet, for instance from about 30% to about 60%, from about 35% to about 55%, or from about 40% to about 50%. The salt may be table salt. The salt may be low-sodium table salt comprising sodium chloride and potassium chloride. The salt may be iodized.In some embodiments, the bouillon tablet comprises a sweetener in an amount of from about 1% to about 20% by weight based on the total weight of the bouillon tablet, for instance from about 5% to about 15%, or from about 8% to about 12%. The sweetener may be any selected from the group consisting of granulated sugar, brown sugar, raw sugar, honey, maple syrup, agave nectar, molasses, corn syrup, golden syrup, date syrup, coconut sugar, palm sugar, erythritol, xylitol, sorbitol, malt syrup, barley malt extract, carob syrup, beet sugar, fruit or vegetable concentrates, fructose, glucose, invert sugar, maltodextrin, and combinations thereof. In preferred embodiments, the sweetener is maltodextrin.

[0043] In some embodiment, the bouillon tablet comprises oil and / or fat in an amount of from about 1% to about 40% by weight based on the total weight of the bouillon tablet, for instance from 1% to about 30%, from about 2% to about 20%, about 3% to about 10%, in particular from about 5% to about 8%. In some embodiments, the oil and / or fat is any selected from the group consisting of animal (chicken, beef, pork or lamb) fat, butter, or hydrogenated or non-hydrogenated plant oil or fat (olive, coconut, sunflower, canola (rapeseed), sesame, palm), and combinations thereof. In preferred embodiments, the oil and / or fat is sunflower oil, canola (rapeseed) oil or palm oil.

[0044] In some embodiments, the bouillon tablet comprises flavors in an amount of from about 5% to about 30% by weight based on the total weight of the bouillon tablet, for instance from about 10% to about 25%, from about 15% to about 20%, or from about 13% to about 18%. Flavors may be any selected from natural flavors, such as fruit or vegetable extracts, essential oils, herbs or spices, and flavouring substances such as aldehydes, ketones, alcohols, esters, carboxylic acids and salts thereof, amino acids and salts thereof.

[0045] In some embodiments, the bouillon tablet comprises fiber in an amount of from about 5% to about 30% by weight based on the total weight of the bouillon tablet. The fiber may be any selected from the group consisting of soluble fibers, insoluble fibers, and combinations thereof. For instance, the fiber may be any selected from the group consisting of cellulose, hemicellulose, pectin, lignin, beta-glucan, inulin, fructooligosaccharides, galactooligosaccharides, resistant starch (digestion resistant maltodextrin), chitin, chitosan, psyllium husk, agar-agar, konjac, guar gum, locust bean gum, xanthan gum, arabinan, rhamnogalacturonan, mannan, and combinations thereof.The shape and size of the tablet may be selected according to the need of the user. In some embodiments, the bouillon ingredient composition is pressed into a tablet having a diameter of from about 16 mm to about 22 mm, for instance from about 17 mm to about 18 mm.

[0046] The bouillon ingredient composition is pressed into a tablet having a height of from about 6 mm to about 22 mm, for instance from about 13 mm to about 20 mm. Here, the height of the tablet is the total height of the tablet from the apex of the lower convex surface to the apex of the upper convex surface.

[0047] In some embodiments, a degree of curvature of the upper convex surface and / or the lower convex surface is from about 5 mm to about 15 mm, for instance from about 8 mm to about 13 mm. Here, the degree of curvature is radius of the sphere that would be defined by the curvature of the upper convex surface and / or the lower convex surface.

[0048] In some embodiments, an edge angle between the cylindrical band and the upper convex surface and / or the lower convex surface is from about 40 ° to about 70 °. The edge angle is the angle between the upper flat surface of the cylindrical band and the upper convex surface and / or lower convex surface where they meet.

[0049] The specified degree of curvature of the upper convex surface and / or the lower convex surface and edge angle between the cylindrical band and the upper and / or lower convex surfaces, enables more efficient ejection of the tablet from the production machine's piston. In other words, these tablet parameters help to prevent cracking during manufacture and facilitate smooth ejection from the machine, ensuring the tablet remains intact.

[0050] Furthermore, features such as the degree of curvature and the edge angle contribute to improved coating of the tablet, promoting even distribution and homogeneity of the coating layer.

[0051] Preferably, the bouillon ingredient composition is pressed into a tablet under a force of from about 3 KN to about 20 KN, preferably from about 5 to about 10 KN.

[0052] In certain embodiments, the tablet may be defined by the following combinations of metrics A-F:

[0053]

[0054]

[0055] In particular embodiments, the tablet may be defined by the following combinations of metrics G-L:

[0056]

[0057] In some embodiments, a tablet may comprise from about 1 g to about 20 g of bouillon ingredient composition. Preferably, from about 3 g to about 15 g or from about 3 g to about 5 g is pressed into the tablet, ideally 3.6 g to 4.2 g.

[0058] Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the product of the present invention may be combined with the use of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined.

[0059] Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims.

[0060] Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples.

[0061] Examples

[0062] Example 1Powdered bouillon components (490 g iodized salt, 100 g sugar, 60 g vegetable fat, 200 maltodextrin and 150 g flavors) are loaded into a tablet press (S250 available from Romaco Pharmatechnik GmbH, Germany) and pressed into tablets. The die and punches of the tablet press are selected to provide a bouillon tablet having a ball shape as shown in Figure la, Figure lb and Figure lc. The punches of the tablet press have upper and lower caps with a diameter of 17 mm, a degree of curvature of 9 mm as shown in Figure Id to provide the tablet with an upper and lower convex surface. The dimensions of the die and the pressure are selected to provide the tablet with a cylindrical band portion with a height H. The dimensions and pressure force are shown in Table 1.

[0063] Table 1

[0064]

[0065] The resulting bouillon tablets are substantially spherical taking the form of a ball, with 0.2 mm flat surface around the top of the cylindrical portion forming a vertex.

[0066] After ejection, a portion (500 g) of the bouillon tablets are agitated in panning equipment. The agitation abrades the surface of the bouillon tablets, resulting in erosion of the vertices to provide substantially round tablets.

[0067] Furthermore, a portion (250 g) of the bouillon tablets are transferred to panning equipment and 7.5 mL of an aqueous solution of 20% acacia gum is added under rotation and hot air. The coating and drying is repeated two times. The coating and drying process also results in erosion of the vertices of the deep convex shape or ball shape tablets to provide coated round bouillon tablets.

[0068] Furthermore, a portion (100 g) of the coated bouillon tablets a taken for further coating. 5 g of mixed herbs and spices and 3 mL of aqueous solution of 20% acacia gum are added to the panning equipment and the 100 g of bouillon tablets are agitated to disperse the mixed herbs and spices over the surfaces ofthe bouillon tablets. The tablets are dried in hot air. The coating and drying process results in erosion of the vertices of the deep convex shape or ball shape tablets to provide coated spheroidal or spherical bouillon tablets with a layer or coating of mixed herbs and spices. The coating material (acacia gum) is an excellent binder and provides good adherence of the herbs and spices to the spheroidal or spherical bouillon tablets.

[0069] Example 2

[0070] Bouillon tablets are prepared as in Example 1, but the punches, die and pressure force are adapted according to Table 2. The resulting bouillon tablets having a deep convex shape as shown in Figure 2a, Figure 2b and Figure 2c.

[0071] Table 2

[0072]

[0073] Example 3

[0074] Bouillon tablets are prepared as in Example 1, but the punches, die and pressure force are adapted according to Table 3. The resulting bouillon tablets having a normal convex shape as shown in Figure 3a, Figure 3b and Figure 3c.

[0075] Table 3

[0076]

[0077]

[0078] Example 4

[0079] Bouillon tablets are prepared as in Example 1, but the punches, die and pressure force are adapted according to Table 4. The resulting bouillon tablets having a normal convex shape as shown in Figure 4a, Figure 4b and Figure 4c.

[0080] Table 4

[0081]

[0082] Example 5

[0083] Bouillon tablets are prepared as in Example 1, but the punches, die and pressure force are adapted according to Table 5. The resulting bouillon tablets having a normal convex shape as shown in Figure 5a, Figure 5b and Figure 5c.

[0084] Table s

[0085]

[0086]

[0087] Example 6

[0088] Bouillon tablets are prepared as in Example 1, but the punches, die and pressure force are adapted according to Table 6. The resulting bouillon tablets having a normal convex shape as shown in Figure 6a, Figure 6b and Figure 6c.

[0089] Table 6

[0090]

Claims

CLAIMS1. A process for preparing a bouillon tablet (1, 2, 3, 4, 5, 6), wherein the process comprises:- mixing salt, oil and / or fat, and flavors to provide a bouillon ingredient composition; and - pressing the bouillon ingredient composition into a tablet;characterized in that the bouillon ingredient composition is pressed into the shape of a biconvex tablet having an upper convex surface (101, 201, 301, 401, 501, 601) and a lower convex surface (105, 205, 305, 405, 505, 605) connected by a cylindrical band (103, 203, 303, 403, 503, 603).

2. The process according to claim 1, wherein the bouillon ingredient composition is pressed into the shape of a shallow convex tablet, a normal convex tablet, a deep convex tablet, or a ball tablet.

3. The process according to claim 1 or claim 2, wherein the process comprises abrading or polishing a part of a vertex of the cylindrical band.

4. The process according to any preceding claim, wherein the process comprises coating the tablet with an edible coating.

5. The process according to any preceding claim, wherein the bouillon ingredient composition is pressed into a tablet having a diameter of from about 16 mm to about 22 mm.

6. The process according any preceding claim, wherein the bouillon ingredient composition is pressed into a tablet having a height of from about 6 mm to about 22 mm.

7. The process according to any preceding claim, wherein a degree of curvature of the upper convex surface and / or the lower convex surface is from about 5 mm to about 15 mm.

8. The process according to any preceding claim, wherein an edge angle between the cylindrical band and the upper convex surface and / or the lower convex surface is from about 40 ° to about 70°.

9. The process according to any preceding claim, wherein from about 3 g to about 5 g of bouillon ingredient composition is pressed into the tablet.

10. A bouillon tablet (1, 2, 3, 4, 5, 6) comprising salt, oil and / or fat, and flavors, characterised in that the tablet is a biconvex tablet having an upper convex surface (101, 201, 301, 401, 501, 601) and a lower convex surface (105, 205, 305, 405, 505, 605) connected by a cylindrical band (103, 203, 303, 403, 503, 603).

11. The bouillon tablet according to claim 10, wherein the tablet is in the shape of a shallow convex tablet, a normal convex tablet, a deep convex tablet, or a ball tablet.

12. The bouillon tablet according to claim 10 or 11, wherein the cylindrical band has a chamfered edge adjoining the upper convex surface and / or the lower convex surface.

13. The bouillon tablet according to any of claims 10 to 12, wherein the tablet comprises an edible coating.

14. The bouillon tablet according to any of claims 10 to 13, wherein the tablet has a diameter of from about 16 mm to about 22 mm.

15. The bouillon tablet according to any of claims 10 to 14, wherein an edge angle between the cylindrical band and the upper convex surface and / or the lower convex surface is from about 40 ° to about 70 °.

Images