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Bouillon Or Seasoning Concentrate and Process

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Bouillon Or Seasoning Concentrate and Process (19) & (11) EP 2 091 359 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.: of the grant of the patent: A23L 1/40 (2006.01) A23L 1/223 (2006.01) 28.09.2011 Bulletin 2011/39 (86) International application number: (21) Application number: 07822712.1 PCT/EP2007/062517 (22) Date of filing: 19.11.2007 (87) International publication number: WO 2008/068138 (12.06.2008 Gazette 2008/24) (54) BOUILLON OR SEASONING CONCENTRATE AND PROCESS FOR PREPARING THE SAME BOUILLON- ODER WÜRZKONZENTRAT UND VERFAHREN ZU DESSEN HERSTELLUNG CONCENTRÉ POUR BOUILLON OU ASSAISONNEMENT ET PROCÉDÉ DE PRÉPARATION DE CELUI-CI (84) Designated Contracting States: (72) Inventors: AT BE BG CH CY CZ DE DK EE ES FI FR GB GR • BAGGEN, Marc Hermann Marie HU IE IS IT LI LT LU LV MC MT NL PL PT RO SE 74074 Heilbronn (DE) SI SK TR • KELLERMAN, Richard Friedrich 74074 Heilbronn (DE) (30) Priority: 08.12.2006 EP 06125667 (74) Representative: Wurfbain, Gilles L. (43) Date of publication of application: Unilever Patent Group 26.08.2009 Bulletin 2009/35 Olivier van Noortlaan 120 3133 AT Vlaardingen (NL) (73) Proprietors: • Unilever N.V. (56) References cited: 3013 AL Rotterdam (NL) EP-A1- 0 981 970 EP-A2- 0 289 069 Designated Contracting States: WO-A-2004/017762 WO-A-2006/024464 AT BE BG CH CZ DE DK EE ES FI FR GR HU IS IT WO-A-2006/063690 GB-A- 1 313 830 LI LT LU LV MC NL PL PT RO SE SI SK TR GB-A- 2 252 710 US-A- 4 156 020 • Unilever PLC US-A- 6 090 419 US-A- 6 126 979 London EC4Y 0DY (GB) Designated Contracting States: CY GB IE MT Note: Within nine months of the publication of the mention of the grant of the European patent in the European Patent Bulletin, any person may give notice to the European Patent Office of opposition to that patent, in accordance with the Implementing Regulations. Notice of opposition shall not be deemed to have been filed until the opposition fee has been paid. (Art. 99(1) European Patent Convention). EP 2 091 359 B1 Printed by Jouve, 75001 PARIS (FR) 1 EP 2 091 359 B1 2 Description a die, which is moisturized with a residual of water on its surface. Such a process is difficult to control and, besides Field of the Invention this, may not work for extruded cubes. [0008] WO 2004/017762 discloses savoury particles, [0001] The present invention relates to a solid food 5 preferably comprising 1-30% oil or fat. WO2006/024464 concentrate, e.g. a bouillon or seasoning concentrate, discloses a shelf-stable cooking and with 0.2-15% fat. comprising one or more of salt, monosodium glutamate, [0009] Therefore, the aim of the present invention is sugar, starch and fat. The invention additionally relates to provide a bouillon cube with areduced fat content (pref- to a process of preparing the latter solid food concentrate. erably an extruded cube), which looks like an ordinary 10 bouillon cube, but has still good processing features, and Background of the invention preferably can be prepared using conventional pressing or extrusion, and preferably is dissolving in similar time [0002] A bouillon cube is a product widely used as a as conventional bouillon cubes. concentrate to prepare a bouillon, a broth or a soup. The bouillon concentrate is normally added to a hot aqueous 15 Summary of the invention solution, allowing it to dissolve. In addition, a bouillon cube may be used when preparing other dishes, as a [0010] This aim has, at least partly, been met by a solid seasoning product. Such seasoning cubes are preferably food concentrate comprising 5-45 wt.% MSG, fat and liq- added to a dish or food by crumbling. uid polyol, and further comprising at least one of the fol- [0003] A typical bouillon cube comprises salts, taste 20 lowing ingredients: 20-70 wt.% salt, 5-20 wt.% sugar, enhancing compounds like monosodium glutamate 2-15 wt.% starch, 2-20 wt.% spices, 2-30 wt.% herbs, (MSG), sugars, starch (like flour), fat, flavouring compo- wherein the total amount of fat and liquid polyol is 4-30% nents like vegetables, meat extracts, spices and so on, with a maximum polyol content of 10 wt.% of the total and e.g. colourants. The amounts of the respective com- concentrate, and a particle diameter greater than 1.2 cm pounds may vary depending on the specific purpose of 25 and wherein the solid food concentrate is in the form of the product, the market or taste of the consumer that is a cube or a tablet aimed at. [0004] In general two embodiments of bouillon cubes Detailed description of the invention can be distinguished. First the form in which the bouillon cube is pressed from powder, resulting in a relatively hard 30 [0011] In the present invention, ’solid’ is intended to and dense cube. A specific form of pressing is roller com- mean that the material is not liquid. However, also ma- pacting. In this technique the powder is pressed and com- terial is considered solid that is pasty, and/or can be pacted between two counter- rotating rolls. In the context kneaded or crumbled e.g. by hand. Solid is also intended of this invention, with pressed cubes, also roller compact- to mean that the material has a homogenous constitution, ed cubes are meant. The second embodiment of bouillon 35 and that essentially no voids (e.g. filled with matter of a cubes is softer, and is prepared by extruding a pasty different constitution) are present in the material. A ho- mass. mogenous constitution is intended to mean that the con- [0005] In order to shape the bouillon concentrate into centrate has a uniform composition and structure a relatively quick dissolving stable cube by compression throughout its body. or extrusion, a binding compound is highly advanta-40 [0012] Although the current invention mentions geous, if not essential. In most cases, a certain amount "cubes", or "tablets" this does not mean the unit dosage of fat is used for this purpose. Shaping towards the pasty should have a traditional cube or tablet shape (i.e. a block cube, using extrusion, in general comprises a higher fat with the size in all three dimensions the same or a block content than agglomeration using compression. Hence, that is longer than it is wide: it can also be in the shape extruded cubes in general have a higher fat content than 45 of a bar, block, brick, cylinder, pyramid, tetraeder, cone, pressed cubes. ball or other 3-dimensional (regular or irregular) shape. [0006] A problem experienced by the consumer when Depending upon size, concentration and aim, one unit using bouillon cubes containing fat, is that after dissolu- of such a cube (whatever shape) is usually sufficient for tion of the bouillon cube, a fat layer is formed on the preparing between 100 and 1000 ml bouillon, broth, resulting bouillon. In particular when using extruded50 soup, or sauce (or even up to 3 or 5 liter for catering bouillon cubes, this problem may be present. This can purposes), or can be used for seasoning 100-1000 g food be considered by the consumer as non-healthy, or at matter. For the purpose of this invention, all such shapes least unappealing. A small amount of fat, however, is still are herein referred to as "cubes" or "tablets". preferred, for reasons of taste. [0013] It was found that the fat content of the product [0007] The problem to produce a low fat bouillon cube 55 can be reduced by replacing fat by a liquid polyol. In the is issued by a method as described in US 6126979. The present description, "total amount of fat and liquid polyol" method comprises providing a bouillon powder having should be construed as the amount of fat and liquid polyol substantially no water added. The powder is pressed on taken together. The liquid polyol is a non-toxic polyol, 2 3 EP 2 091 359 B1 4 suitable for consumption. For example, propylene glycol, present invention also relates to solid concentrate that is or liquid sorbitol, can be used as liquid polyols. It is pre- in the form of a cube or a tablet, wherein the content of ferred that at least part of the polyol is glycerol. More fat and liquid polyol taken together is 4-15 wit% of the preferably, the polyol is glycerol. By doing so, it was found total concentrate. Such a fat/polyol content is preferred that bouillon cubes can be prepared using conventional 5 for a pressed cube or tablet. Pressed cubes or tablets in shaping techniques, yet have a reduced fat content. An general have a relatively low fat content (around 10%) aim of the invention is to provide a low- fat food product. compared to extruded cubes. Pressed cubes or tablets Therefore, the presence of a small amount of fat is still are made by pressing a portion of product in the form of preferred for reasons of taste. Fat and polyol taken to- a powder in a mould that is closed at all sides. Applying gether are preferably not present in a bouillon cube in 10 high pressure to the powder in the mould results in the too high amounts. A maximum of 10 wt% (based on the cube or tablet form. Suitably, the machine used is from total concentrate) of polyol was preferred in the present Bonals. invention, e.g. to prevent staining of the packaging ma- [0021] In another preferred embodiment, a substantial terial or problematic cube formation.
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