FIELD: pharmaceuticals.
SUBSTANCE: invention relates to a bouillon tablet. A bouillon tablet is proposed containing the following ingredients: i) from 20 to 70 wt.% crystalline salt by weight of the composition; ii) from 10 to 70% by weight of pieces of plant material by weight of the composition selected from the group consisting of parsley, celery, fenugreek, lovage, rosemary, marjoram, dill, tarragon, coriander, leek, ginger, lemongrass, turmeric, mustard, garlic, onions, shallots, tomato, coconut, oregano, thyme, basil, chili, paprika, mushrooms, allspice, jalapeno pepper, white pepper, black pepper or combinations thereof; iii) up to 7% fat by weight of the composition; iv) up to 15 wt.% of crystalline sugar by weight of the composition; Moreover, the crystalline salt has a median particle diameter Dv50 in the range from 0.7 to 3.5 mm; crystalline sugar has a median particle diameter Dv50 in the range from 0.5 to 3.5 mm; and the pieces of plant material have a median particle diameter Dv50 ranging from 0.7 to 9.0 mm, and the bouillon tablet has a density of from 0.70 to 1.30 g/cm3 and the bouillon tablet has a hardness of at least 80 H. A method for producing the said bouillon tablet is proposed, comprising the following steps: a) mixing all the ingredients together; b) adding water and adjusting the water content of the mixture to an amount of from 4.0 to 13.0 wt.% by weight of the composition and further mixing, the water content being based on the method according to ISO 1666:1996; c) forming a bouillon tablet by rolling, pressing or extrusion; d) drying the bouillon tablet at a temperature of 50 to 120°C by oven drying, air drying, vacuum drying, fluid bed drying, microwave vacuum drying, infrared drying or combinations thereof. It is also proposed to use the said bouillon tablet for preparing a food product.
EFFECT: invention is aimed at creating a bouillon tablet with a natural appearance and ingredients visible to the consumer, which crumbles and/or disintegrates quickly in an aqueous solution.
9 cl, 1 dwg, 4 tbl, 17 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF BROTH POWDER, BROTH POWDER AND ITS USE | 2018 |
|
RU2772890C2 |
| TECHNOLOGICAL METHOD FOR LIPID FIBER POWDER PRODUCTION | 2018 |
|
RU2777522C2 |
| SOLID BULLION TABLET | 2017 |
|
RU2745530C2 |
| METHOD OF PRODUCING BOUILLON TABLETS | 2012 |
|
RU2597228C2 |
| METHOD FOR PRODUCING A STOCK TABLET OR A STOCK CUBE | 2018 |
|
RU2763540C2 |
| SOLID BROTH TABLET | 2017 |
|
RU2736644C2 |
| CONCENTRATE FOR MAKING BROTH, SOUP, SAUCE, GRAVY OR FOR USING IT AS SEASONING AND THAT CONTAINS PARTICLES, XANTAN AND LOCUST BEAN GUM, METHOD OF ITS PRODUCTION AND APPLICATION | 2006 |
|
RU2384251C2 |
| FAT GRANULES CONTAINING STEROL AND METHOD OF PRODUCTION OF FOOD DISPERSION WITH THEM | 2006 |
|
RU2379905C2 |
| POWDERED BEEF FAT | 2017 |
|
RU2744639C2 |
| CONCENTRATE FOR MAKING BROTH, SOUP, SAUCE, GRAVY OR FOR USING IT AS SEASONING AND THAT CONTAINS PARTICLES, GELATIN AND STARCH, METHOD OF ITS PRODUCTION AND APPLICATION | 2006 |
|
RU2384253C2 |
