WO2006063690A1 - Procédé de fabrication de cubes de bouillon ou d'assaisonnement - Google Patents

Procédé de fabrication de cubes de bouillon ou d'assaisonnement Download PDF

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Publication number
WO2006063690A1
WO2006063690A1 PCT/EP2005/012837 EP2005012837W WO2006063690A1 WO 2006063690 A1 WO2006063690 A1 WO 2006063690A1 EP 2005012837 W EP2005012837 W EP 2005012837W WO 2006063690 A1 WO2006063690 A1 WO 2006063690A1
Authority
WO
WIPO (PCT)
Prior art keywords
fat
process according
cubes
powdered
solid
Prior art date
Application number
PCT/EP2005/012837
Other languages
English (en)
Inventor
Vivyan Yan Ying
Original Assignee
Unilever N.V.
Unilever Plc
Hindustan Lever Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever N.V., Unilever Plc, Hindustan Lever Limited filed Critical Unilever N.V.
Priority to AU2005315984A priority Critical patent/AU2005315984B2/en
Publication of WO2006063690A1 publication Critical patent/WO2006063690A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture

Definitions

  • the present invention relates to a process for making bouillon or seasoning cubes, wherein at least part of the fat is powdered fat.
  • Bouillon cubes are well known articles in the western and non-western cooking.
  • bouillon cubes comprise solid, more or less dry ingredients such as one or more of salt, sugar, flavour enhancers (like e.g. monosodium glutamate MSG), herbs, spices, vegetable particulates, colourants and flavourants, next to e.g. 1-30% fat or oil.
  • Hard bouillon cubes can usually be deformed by squeezing between two fingers before they break up into lumpy crumbles, and usually leave a_ pasty/oily feel on the fingers.
  • Hard cubes tend to crumble into powder, lumps or small particulates upon squeezing between fingers. Crumbling between fingers is relevant for seasoning cubes, or for bouillon cubes used as seasoning cubes, as such cubes are usually crumbled between two fingers above food (e.g. in a cooking pot) or a dish.
  • Seasoning cubes can be prepared in a similar way as bouillon cubes and often contain similar ingredients, but can contain (depending upon use) more fat, e.g. 10-98%. As the fats used in bouillon cubes or seasoning cubes should not stain the packaging and/or melt upon storage, partially or fully hardened vegetable oils are frequently used as fat in such cubes, optionally together with liquid oil.
  • EP 594152 discloses a process for manufacturing granules comprising fat and particulate matter (e.g. flour), in which the fat is first melted and then mixed with the particulates matter and processed further.
  • fat and particulate matter e.g. flour
  • EP 780058 relates to processes for producing flowable powdered foodproducts.
  • fat is melted, when melted mixed with particulate ingredients, thus coating the particulate ingredients with melted fat.
  • the so-obtained mixture is reported to be flowable.
  • the introduction of this patent application refers to a process for producing stock cubes via a process which is referred to as the "hard” process.
  • Such "hard” process is reported to comprise the steps of melting and mixing solid fats, cool such melted fats on a roller to produce fat flakes. Such fat flakes are then mixed with the other ingredients of the stock products and the mixture pressed to cubes.
  • US 2002/0168450 discloses melting bodies comprising a filling and an outer wall.
  • the filling is reported to be pulverulent, liquid or semi-liquid.
  • EP 888723 discloses a process for preparing solid savoury seasoning articles which are prepared by melting fat at e.g. 50-60 0 C, followed by mixing the melted fat with the other ingredients, conditioning this mixture at 5-25°C, shaping, covering with a sticking agent followed by covering with visual elements.
  • a process for preparing bouillon or seasoning cubes has now been developed, the process c coommpprriissiinngg t thhee s stteeppss o off:: (a) mixing 2-99% of particulate ingredients comprising one or more of salt, flavour enhancers, spices, herbs, flavourants, sugar, yeast extract, or hydrolysed vegetable protein with 1- 98% of fat solid at 20 0 C in the form of a powdered fat,
  • the powdered fat has such a particle size that in a sieve analysis at least 80% by weight of the individual powdered fat particles passes a sieve with a mesh size of 2 mm, and wherein the powdered fat is prepared by one or more of spray-cooling, spray-chilling, spray- freezing, prilling, grinding, cryo-grinding, or milling.
  • the amount of ingredients are given.
  • the actual amount depends e.g. on the intended use.
  • the amount of fat is preferably 1-30%, more preferably 2-25%.
  • the amount of fat is preferably 10-99%, more preferably 20-70%.
  • Cubes e.g. for soups and sauces can have fat contents of 5-60%, preferably 10-50%. All percentages are percentages by weight of the total cube.
  • very low amounts of fat e.g. 1-5%
  • the powdered fat has preferably such a particle size that in a sieve analysis: at least 80% by weight of the individual fat powder-particles passes a sieve with a mesh size of 2 mm, and more preferably at least 80% by weight of the individual fat powder-particles passes a sieve with a mesh size of 1.5 mm, and even more preferably at least 80% by weight of the individual fat powder-particles passes a sieve with a mesh size of 1 mm, and most preferably at least 80% by weight of the individual fat powder-particles passes a sieve with a mesh size of 0.5 mm.
  • the powdered fat is not micronised fat or granulated micronised fat.
  • cubes prepared in this way are, under otherwise identical processing conditions (e.g. compression pressure, moisture, temperature) can be easier to crumble between fingers, can stay easier to crumble over time, and can yield non-lumpy matter upon crumbling.
  • crumbling was easier and more complete than cubes prepared in a process in which the solid fat is in a different physical format.
  • the powdered fat or fat in pwodered form which is prepared by spray-cooling, spray- chilling, spray freezing, prilling, grinding, cryo-g rind ing, or milling, as in use in the present invention, is for brevity referred to as "powdered fat".
  • the fat when working at temperatures less than 2O 0 C in the process according to the invention the fat (when in such small particulates as indicated) could be mixed with the other particulate ingredients in a fairly easy way using equipment as known in the art, e.g. using a ribbon, paddle or Nauta mixer. It can be prefe ⁇ ed, e.g. when working at higher temperatures than 20 0 C) that the fat in the process according to this invention is solid at 30 0 C, in powdered form. More preferred can be wherein the fat in the process according to this invention is solid at 40 0 C, in powdered form. Powdered form is herein to be understood as each individual particulate is solid, and (due to e.g. size of the particulates) the whole mass of fat is preferably free-flowing.
  • the fat as specified above is free flowing at temperatures below 20°C (prior to mixing with the other ingredients).
  • Such fat in particular specified by the small particles and the temperature at which they are solid: 20°C, preferably 30 0 C, more preferably 40 0 C
  • the bulk density (as a bed) of the powdered fat as used in the process according to the invention is preferably 400- 700 g/l, more preferably 500-600 g/l.
  • the free-flowing nature of the fat can enhance efficiency, which is an additional benefit of the process according to this invention.
  • Preferred fats for the application as set out herein are fully hardened vegetable fats. It is preferred to use powdered fat which comprises 10-100% fully hardened palm oil.
  • the mixing stage can last almost infinitively long, it is preferred for that mixing is sufficiently long to obtain a homogeneous mixture for all particulate ingredients.
  • Actual mixing times needed will depend e.g. on the type of mixer chosen, and the mixing times needed can be determined by the skilled person in the art, taking into account a minimum time of mixing needed. From a practical point of view preferred that the first mixing stage takes 10 seconds to 60 minutes, preferably 1 - 20 minutes (as long as a homogeneous mixture is obtained by the mixing operation).
  • the mixing itself can be performed with any mixer as known in the art of making bouillon cubes, such as a ribbon, paddle mixer or Nauta mixer.
  • the powdered fat according to the present invention comprises less than 3% (wt % based on total fat) of triglycerides of trans-fatty acids.
  • the presently claimed process does not require the bulk ingredients (apart from the fat) to be milled. Hence, preferably they are not milled. Also, it is preferred that the cubes according to the invention do not comprise a filler (e.g. material of the carbohydrate group like (com)starch, flour, cassava powder, and/or maltodextrin) and/or sticking agent.
  • a filler e.g. material of the carbohydrate group like (com)starch, flour, cassava powder, and/or maltodextrin
  • flavour enhancers preferably comprise monosodium glutamate or other particulate flavour enhancers.
  • At least part of the fat solid at 20°C should be powdered fat.
  • all of the fat solid at 20 0 C used in the present formulation is powdered fat (particles sizes as indicated before).
  • the powdered fat can be a fat already solid at 20 0 C as it is, or by fully hardening a vegetable oil.
  • fats that become liquid at e.g. 25°C may work under processing temperatures which are lower, it may be preferred to use fats (for fraction (a) above) that are still solid at 30 0 C, or more preferably still solid at temperatures above 40 0 C. This will widen the margin for operating conditions.
  • the fat fraction (a) should be solid at processing (mixing) temperature, and preferably still contain enough solid matter under storage conditions.
  • no liquid oil is included in the formulations and processes according to the invention.
  • the mixing stage may include one or more of herbs, spices, nucleotide flavour enhancers, vegetable particulates, meat powder, flavourants, colourants in the mixture.
  • the pressing preferably comprises pressing in a mould.
  • the cubes may be pressed by conventional pressing equipment for (hard) bouillon or seasoning cubes, such as Fette presses.
  • bouillon cubes or seasoning cubes the present invention of course does not just encompass cube-shaped objects, but also other solid particulates of 1- 25 gram weight (preferably 2-2Og, more preferably 3-2Og), preferably of regular shape, and of other geometric form, such as tablets, triangles, balls, cones, and also briquettes, pellets etcetera.
  • the invention does not just relate to cubes for making bouillon, but also to cubes for preparing a broth or stock, use as seasoning, as or for use in soup, sauce, etcetera.
  • the apparent bulk density of the pressed cubes according to the invention is preferably above 650 g/l, more preferably above 700 g/l.
  • Hard bouillon cubes were made according to the following composition:
  • Sett P55 is a powdered fat having a bulk density range of 500-600g/L.
  • the sieve analysis is as follows.
  • the processing involved mixing all dry ingredients including the solid fat (Sett P55) in a paddle mixer for 5 minutes. Then the mixture was fed to a cubing machine (W. Fette, Rotary Tabletting Machine Hanseate Perfecta 4B). No maturation time was needed between mixing and pressing. The resulting cubes were dry, still fairly hard, but upon pressure by hand crumbled apart.
  • Example 2
  • the spray cooled powdered fat was obtained from the firm Juchem.
  • the fat flakes were produced between rollers and breaking it up.
  • Particle sizes as estimated by microscopy Fat flakes: at least 70% by weight has a diameter of 350-500 microns, and a thickness of 200- 400 microns.
  • the processing involved mixing all non-fat ingredients in a small, lab-bench Kenwood mixer for 2 minutes.
  • the fat was added and mixed for another 5 minutes (melted liquid fat was added whilst in melted state, at 60 0 C). Thereafter, the mixture was fed to a lab-bench, simple cubing equipment.
  • the powder was compressed by applying 5 kN pressure.
  • the resulting cubes were tested for hardness / ease of crumbling, as well as the type of crumbles formed, by crumbling by hand, on two moments: immediately after pressing and 5 days later.
  • the resulting cubes were tested on easy of crumbling, and it was monitored how it crumbled. The results are set out in the table below:

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seasonings (AREA)

Abstract

La présente invention a pour objet un procédé de fabrication de cubes de bouillon ou de cubes d'assaisonnement qui ne contienne pas d'acides gras trans-insaturés. Le procédé comprend une étape de mélange de graisse en poudre avec les ingrédients sous forme particulaire, suivie d'une étape de compression.
PCT/EP2005/012837 2004-12-14 2005-11-24 Procédé de fabrication de cubes de bouillon ou d'assaisonnement WO2006063690A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2005315984A AU2005315984B2 (en) 2004-12-14 2005-11-24 Process for making bouillon or seasoning cubes

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP04078377 2004-12-14
EP04078377.1 2004-12-14

Publications (1)

Publication Number Publication Date
WO2006063690A1 true WO2006063690A1 (fr) 2006-06-22

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PCT/EP2005/012837 WO2006063690A1 (fr) 2004-12-14 2005-11-24 Procédé de fabrication de cubes de bouillon ou d'assaisonnement

Country Status (3)

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AR (1) AR051718A1 (fr)
AU (1) AU2005315984B2 (fr)
WO (1) WO2006063690A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007085609A1 (fr) * 2006-01-24 2007-08-02 Nestec S.A. Comprimé de bouillon et/ou d'assaisonnement contenant des fibres de céréales, de légumes et/ou de fruits
WO2008058602A1 (fr) * 2006-11-17 2008-05-22 Hügli Holding Ag Procédé de production d'un concentré alimentaire gras sous forme de granulés
WO2008068138A1 (fr) * 2006-12-08 2008-06-12 Unilever N.V. Concentré pour bouillon ou assaisonnement et procédé de préparation de celui-ci
WO2009068378A1 (fr) * 2007-11-27 2009-06-04 Unilever Nv Bouillon cube fortifié
WO2009074442A1 (fr) * 2007-12-13 2009-06-18 Unilever Nv Procédé de préparation de cubes d'assaisonnement
WO2010086192A1 (fr) 2009-01-27 2010-08-05 Unilever Nv Concentré alimentaire salé comportant une source d'ions fer
WO2018077742A1 (fr) * 2016-10-31 2018-05-03 Nestec S.A. Matières grasses de poulet à point de fusion élevé
CN109475159A (zh) * 2016-08-10 2019-03-15 雀巢产品技术援助有限公司 粉状牛肉脂肪

Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1417952A (en) * 1973-05-23 1975-12-17 Cpc International Inc Pasty dry cream product and process for its manufacture
JPS61166386A (ja) * 1985-01-14 1986-07-28 Suntory Ltd 固形ス−プの製造方法
EP0289069A2 (fr) * 1987-04-06 1988-11-02 Asahi Kasei Kogyo Kabushiki Kaisha Mélange à base de graisse ou d'huile en forme pulvérulente ou granulaire et procédé pour sa préparation
EP0594152A2 (fr) * 1992-10-21 1994-04-27 House Food Industrial Co., Ltd. Méthode de fabrication de produits alimentaires granuleux
EP0780058A1 (fr) * 1995-12-19 1997-06-25 Societe Des Produits Nestle S.A. Procédé de production d'aliments en poudre
EP0888723A1 (fr) * 1997-07-04 1999-01-07 Societe Des Produits Nestle S.A. Aide culinaire de type bûchette
WO2002043511A1 (fr) * 2000-11-28 2002-06-06 Bestfoods Assaisonnements encapsules
US20020168450A1 (en) * 2000-11-28 2002-11-14 Jaime Drudis Melting body
EP1269863A1 (fr) * 2001-06-20 2003-01-02 Societe Des Produits Nestle S.A. Bouillon sous forme de pastilles
EP1269864A1 (fr) * 2001-06-20 2003-01-02 Societe Des Produits Nestle S.A. Bouillon sous forme de pastilles
EP1419698A1 (fr) * 2002-11-18 2004-05-19 Unilever N.V. Blanchisseur particulaire comprenant de la matière grasse et produits alimentaires le comprenant
EP1419699A1 (fr) * 2002-11-18 2004-05-19 Unilever N.V. Produits alimentaires comprenant matière grasse et sel
WO2004049831A1 (fr) * 2002-12-02 2004-06-17 Nestec S.A. Tablette ou cube de bouillon dur
DE202004009834U1 (de) * 2003-06-23 2004-09-02 Unilever N.V. Marmorierte Bouillon-, Brühe-, Suppen-, Soßen- oder Würzmittelwürfel

Patent Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1417952A (en) * 1973-05-23 1975-12-17 Cpc International Inc Pasty dry cream product and process for its manufacture
JPS61166386A (ja) * 1985-01-14 1986-07-28 Suntory Ltd 固形ス−プの製造方法
EP0289069A2 (fr) * 1987-04-06 1988-11-02 Asahi Kasei Kogyo Kabushiki Kaisha Mélange à base de graisse ou d'huile en forme pulvérulente ou granulaire et procédé pour sa préparation
EP0594152A2 (fr) * 1992-10-21 1994-04-27 House Food Industrial Co., Ltd. Méthode de fabrication de produits alimentaires granuleux
EP0780058A1 (fr) * 1995-12-19 1997-06-25 Societe Des Produits Nestle S.A. Procédé de production d'aliments en poudre
EP0888723A1 (fr) * 1997-07-04 1999-01-07 Societe Des Produits Nestle S.A. Aide culinaire de type bûchette
WO2002043511A1 (fr) * 2000-11-28 2002-06-06 Bestfoods Assaisonnements encapsules
US20020168450A1 (en) * 2000-11-28 2002-11-14 Jaime Drudis Melting body
EP1269863A1 (fr) * 2001-06-20 2003-01-02 Societe Des Produits Nestle S.A. Bouillon sous forme de pastilles
EP1269864A1 (fr) * 2001-06-20 2003-01-02 Societe Des Produits Nestle S.A. Bouillon sous forme de pastilles
EP1419698A1 (fr) * 2002-11-18 2004-05-19 Unilever N.V. Blanchisseur particulaire comprenant de la matière grasse et produits alimentaires le comprenant
EP1419699A1 (fr) * 2002-11-18 2004-05-19 Unilever N.V. Produits alimentaires comprenant matière grasse et sel
WO2004049831A1 (fr) * 2002-12-02 2004-06-17 Nestec S.A. Tablette ou cube de bouillon dur
DE202004009834U1 (de) * 2003-06-23 2004-09-02 Unilever N.V. Marmorierte Bouillon-, Brühe-, Suppen-, Soßen- oder Würzmittelwürfel

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 010, no. 373 (C - 391) 12 December 1986 (1986-12-12) *

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007085609A1 (fr) * 2006-01-24 2007-08-02 Nestec S.A. Comprimé de bouillon et/ou d'assaisonnement contenant des fibres de céréales, de légumes et/ou de fruits
WO2008058602A1 (fr) * 2006-11-17 2008-05-22 Hügli Holding Ag Procédé de production d'un concentré alimentaire gras sous forme de granulés
EP1925215A1 (fr) * 2006-11-17 2008-05-28 Hügli Holding AG Procédé pour la préparation d'un aliment concentré contenant du gras
WO2008068138A1 (fr) * 2006-12-08 2008-06-12 Unilever N.V. Concentré pour bouillon ou assaisonnement et procédé de préparation de celui-ci
EP2211641A1 (fr) 2007-11-27 2010-08-04 Unilever N.V. Bouillon cube fortifié
WO2009068378A1 (fr) * 2007-11-27 2009-06-04 Unilever Nv Bouillon cube fortifié
EA016048B1 (ru) * 2007-11-27 2012-01-30 Юнилевер Н.В. Обогащенный бульонный кубик
WO2009074442A1 (fr) * 2007-12-13 2009-06-18 Unilever Nv Procédé de préparation de cubes d'assaisonnement
WO2010086192A1 (fr) 2009-01-27 2010-08-05 Unilever Nv Concentré alimentaire salé comportant une source d'ions fer
CN109475159A (zh) * 2016-08-10 2019-03-15 雀巢产品技术援助有限公司 粉状牛肉脂肪
CN109475159B (zh) * 2016-08-10 2022-04-19 雀巢产品有限公司 粉状牛肉脂肪
WO2018077742A1 (fr) * 2016-10-31 2018-05-03 Nestec S.A. Matières grasses de poulet à point de fusion élevé
CN109714977A (zh) * 2016-10-31 2019-05-03 雀巢产品技术援助有限公司 高熔点鸡肉脂肪
AU2017351481B2 (en) * 2016-10-31 2021-11-18 Société des Produits Nestlé S.A. High melting point chicken fat
US11246324B2 (en) 2016-10-31 2022-02-15 Societe Des Produits Nestle S.A. High melting point chicken fat

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Publication number Publication date
AU2005315984A1 (en) 2006-06-22
AR051718A1 (es) 2007-01-31
AU2005315984B2 (en) 2009-12-24

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