Particulate Bouillon Composition Without Salt
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Solution Overview
Problem
Conventional bouillon powders rely on added salt and monosodium glutamate for flavor, which are nutritionally undesirable and controversial among consumers.
Innovation Solution
A particulate bouillon composition is developed using a blend of edible plant materials such as Allium, vegetables, herbs, herbal roots, and spices, combined with a thickener and filler, that provides a savory taste without added salt or monosodium glutamate.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If salt and monosodium glutamate are added to bouillon powder, then savory taste is improved, but nutritional quality deteriorates and consumer acceptance decreases
Solution Approach 1:
The invention extracts and eliminates salt and monosodium glutamate from the bouillon powder formulation. Instead of using these conventional additives, the patent formulates a composition based on vegetable extracts, yeast extract, and natural flavor compounds that naturally provide savory taste without the harmful effects of added salt and MSG.
Solution Approach 2:
The invention uses a composite material approach by combining multiple natural ingredients (vegetable extracts, yeast extract, amino acids, nucleotides, and flavor compounds) to collectively deliver the savory taste that would traditionally require salt and MSG. This composite formulation achieves the desired taste profile through synergistic interactions among natural components.
2Object-affected harmful factors
If salt content is reduced in bouillon powder, then nutritional quality is improved, but savory taste intensity deteriorates
Solution Approach 1:
The invention introduces intermediary substances such as amino acids (glutamic acid, aspartic acid), nucleotides (IMP, GMP), and natural flavor compounds that mediate the savory taste sensation. These intermediaries provide umami and savory notes through taste receptor activation, replacing the role of salt while maintaining or enhancing taste intensity.
Solution Approach 2:
The invention changes the chemical parameters of the flavor system by using amino acids and nucleotides with specific taste properties. By adjusting the concentrations of glutamic acid, aspartic acid, IMP, and GMP, the formulation achieves optimal savory taste intensity without relying on salt, effectively changing the taste-generation mechanism from salt-based to amino acid/nucleotide-based.
Data Source
AI summary
The invention provides a particulate bouillon composition comprising:(a) 2-16 wt.% of Allium selected from onion, shallot, garlic, leek and combinations thereof;(b) 1.5-25 wt.% of vegetables selected from carrot, tomato, red bell pepper, parsnip and combinations thereof;(c) 1-10 wt.% of herbs selected from parsley, fenugreek, rosemary, bay leaves and combinations thereof;(d) 0-15 wt.% of herbal roots selected from celeriac, lovage root, root parsley and combinations thereof;(e) 0.4-4.2 wt.% of spices selected turmeric, pepper, nutmeg, clove, celery seed and combinations thereof;(f) 15-50 wt.% of thickener;(g) 12-55 wt.% of filler;(h) 0.1-10 wt.% of flavouring;wherein the composition contains less than 0.5 wt.% sodium;wherein components (a) to (e) constitute 10-50 wt.% of the composition;wherein components (f) to (g) constitute 35-75 wt.% of the composition;wherein components (a) to (h) constitute 70-100 wt.% of the composition.The particulate bouillon composition can be used for making good tasting bouillons, soups and gravies and does not contain added kitchen salt.