PROCEDURE OF MAKING BOUILLON CUBES OR CUBES WITH SEASONINGS Russian patent published in 2010 - IPC A23L1/40 

FIELD: food industry.

SUBSTANCE: procedure consists in using powder-like fat wherein at least 80% wt particles pass through a sieve with 2 mm dimension of holes. Powder-like fat is produced by means of one of the following procedures: spray cooling, dispersion cooling, irrigation frosting, granulating, dispersion, cryo-dispersion or milling. Also procedure consists in usage of liquid oil at temperature 20°C and particles of ingredients including one or more out of below listed ingredients: salt, taste intensifiers, sugar, yeast extract, and hydrolysed vegetable protein. The method further consists in mixing particles of ingredients at least with a part of powder-like fat. Upon that at least a part of oil is added to the mixture which is mixed and pressed producing cubes.

EFFECT: facilitating production of bouillon cubes utilising commercially available ingredients; also fat of bouillon cubes does not contain high amount of triglycerides of trans-non-saturated fat acids.

13 cl, 1 ex