Multicomponent broth item for producing of liquid dishes or components thereof

FIELD: food processing industry, cookery.

SUBSTANCE: invention relates to broth item in form of molded multicomponent item containing at least two visually and/or touchably discernible parts of different composition, in particular components for preparation of meat and vegetable broths. Item of present invention is useful for preparation of broth, souse, or soup.

EFFECT: broth item containing in single item different starting components for preparation of liquid dishes.

9 cl, 4 dwg, 2 ex

 

The present invention relates to a new kind of product for culinary cooking liquid food or their components, such as soups, sauces or soups, solid forming masses that enter the market in the form of a solid, as a rule, separately Packed briquettes.

Known use for cooking liquid food or their parts dry products, of which the addition of water in them, usually hot or boiling can be prepared culinary product. Such products within the framework of this application marked "stock items" on the basis of the stock of masses, and the use of "scalding" in any degree is not a limitation of cooking with hot or boiling water. Therefore bouillon by the masses in the sense of the present invention can also serve mass, which is capable of dissolving or dispergirujutsja in cold or warm water to form the desired cooking product.

Along with powdered or granulated, commercialized bouillon by the masses for many years well-known, in particular, the so-called bouillon cubes, which are separately Packed briquettes, usually in the form of cubes or rectangular parallelepipeds, produced two major types, namely in the form of so-called solid broth what's cubes, which are pressed from the powder and crumble when squeezed, and in the form of so-called soft bouillon cubes manufactured by molding from a pasty mass, and with rather a plastic consistency.

The present invention relates primarily to new development in the area of products that can be described traditional bouillon cubes, which, however, in the framework of the present invention is not tied to a specific form, may be designated as "stock items".

Regular bouillon cubes are made of uniform forming of the mass of a given composition or by extrusion or by molding or extrusion. Commodity bouillon cubes, commercialized, usually Packed in paper separately or in several pieces and corners, in an unpackaged state, as a rule, uniform appearance, which in most cases it is impossible to determine what product and what flavors and aroma can be one of them cooked.

The present invention is providing a new way supply trade bouillon masses in the form of briquettes, referred to in the context of this invention "bouillon products, such form to the consumer on the basis of appearance of the corresponding bulk bouillon products could direct the public to obtain information about the nature made of it products and one bouillon product it is possible to merge different source components for the brewed liquid dish.

This problem is solved in stock product according to the invention, intended for culinary cooking liquid food or their parts using solid gel mass or broth mixtures, due to the fact that the stock product is a molded multi-component forming a product containing at least two visually and/or tactile discernible volumetric part, the relevant food components of different composition.

At least two volume parts can be parts of the body substantially formoustoychivosti bouillon products with different colors caused by different color forming masses, and/or with different surface structures, for example with different surface roughness and/or with different surface profiles. However, at least two volume parts can also be, for example, three-dimensional parts of the packaging unit bouillon cube, and in this case one of the parts by volume may be a layer of solid gel mass, and one volume part is loose, not bound or weakly bound layer of powder and/or a small plant particles, such as herbs, spices or vegetable pieces, namely in the same packaging in the form of a bouillon cube.

The term "molded" means also "substantially forms the stable" i.e. the concept of "bouillon product" is used not for flowable or granular masses, such as, for example, loose powders or granules or liquid. "Molded" or "formostly" means that the forming of the product without packaging or Packed in the main stores with sales given to it in the manufacture of the form, as it will not impact significant external mechanical force. Thus bouillon products in the sense of the present description remain "formoustojchivy" and if they can crush or plastically deform, for example hand.

Multicomponent bouillon product can be obtained in a known manner by pressing of powder materials, molding plastic mass, casting or extrusion. To obtain bouillon products, Packed directly in the process of manufacturing paper or foil, can be applied also known tablet-forming machine, such as machine type Corazza, in which the initial mass pelletized or molded in the molding cavities with pre placed them in the packaging material.

In multicomponent forming product according to the invention can be combined forming of the mass of the most varied kinds, namely 2, 3 or more different masses with different color.

Multicomponent bouillon ed is Leah according to the invention can have the shape and texture of conventional hard or soft bouillon cube, however, if necessary, the form may be different, so bouillon product can be obtained, for example, in the form of tiles, similar to a chocolate bar or round shape, and in particular, in the manufacture of forms or during extrusion is possible, in principle, a large variety of configurations.

It may also have the form of conventional Packed bouillon cube, with one pack contains two volume parts are easily detachable from each other, and one of which may be a loose, decaying after removal of the packing mass, consisting, for example, from vegetable particles, such as spices and vegetable slices.

Read more the invention is illustrated below by the example of products that have the traditional shape of a rectangular parallelepiped or brick that are inherent in ordinary bouillon cubes. While reference is made to the four figures, which presents examples of design of multi-component forming products according to the invention, consisting of two forming masses or bouillon mixes for different parts of the dish.

This is depicted on:

figure 1 is a first embodiment of a forming product according to the invention in the form of formoustoychivosti body with a layered structure of two solid gel mass located layers (1, 2) on top of each other;

figure 2 - second version of the imp is in two bouillon products, in which both the stock weight (1', 2') are connected on the sides, which results in another optical structure;

figure 3 - view of the incision made in another embodiment, in which both components stock items are shared packaging foil (3) in the form of layers located on top of each other volumetric parts (1", 2"), of which the lower part is composed of a friable mass, formed by the greens (4) and vegetable pieces (5);

4 is a view of bouillon product figure 3 in the section after opening the packaging foil (3).

On the figures presented three different example, providing the possibility of combining two different forming masses or broth mixtures in the two-component bouillon cube. Despite the fact that they have different appearance, shows two different bouillon cubes can be produced using different methods.

In the bouillon cube in figure 1, the two forming a mass of 1, 2 with different color and appropriate different compositions are placed in layers on top of each other and connected with the formation of formoustoychivosti body boullion cubes that can be achieved, for example, due to the fact that the two original masses of different composition located in the form of layers on top of each other, optionally after pre-compaction of the first layer is processed when baleari less significant pressure and compaction/compaction in products in the form of tablets. Technological systems for obtaining such layered tablets in principle known, therefore, can be any appropriate technological means without limitation any special way. This molding can be performed at one time with packing bouillon cube by simultaneously wrapping pressed bouillon cube packing paper or foil, for example, in a tablet-molding installation type Corazza.

This applies to two-component bouillon cube, broth containing different mass 1', 2', as shown in figure 2. This bouillon cube can also be made in the forms, however, it is advisable to get his two extrusion forming, adjacent masses through the joint tuyere and obtained by cutting a rope.

Two bouillon products, in which one component is a layer of loose weight with absent or negligible internal clutch, as shown, for example, in figures 3 and 4, can be produced in principle similar to stock the product in figure 1, namely due to the fact that lined the packaging material 3, the recesses form a tablet-forming press is first filled with a loose mass of 2" of vegetable particles 4, such as herbs, spices and/or vegetable pieces 5, and then pashtoo the different bouillon lot 1", then the contents of the form more or less compacted, shaped, and wrap the packaging material 3, providing both components form the cube.

Multicomponent bouillon cubes according to the invention can be made of any size, for example the length of the sides can be from 10 to 400 mm, depending on the envisaged final destination.

In multicomponent bouillon cube according to the invention can be combined with each other a variety of bouillon mass. Forming masses can be those that are designed for different kinds of meat and/or vegetarian broth, which can be combined with each other in any way. For example, the stock weight for beef broth can be combined with the stock weight for vegetable broth, such as beef broth with onion flavor. Can also combine the broth from the meat of different animals, such as broth from chicken meat and broth from the pork. Equally can be combined with each other vegetable broths, such as soup with tomato and garlic flavor, or herbs and spices, placed in layers and fixed soluble binder. In multicomponent bouillon cubes combined bouillon mass may be present in approximately equal proportions, however, the multicomponent Bolo the hydrated cube according to the invention may also comprise 99% of a single stock weight and be combined with other stock weight, applied in the form of a relatively thin layer.

Preferably, a combination between a stock mass had different colors, caused by either their primary or special colouring relevant food dyes, the colors are preferably selected so that a specific color to match a specific product and that, in particular, a professional chef by the color could immediately determine the type of the forming mass. However, different United in stock product stock weight can optionally be different tactile, i.e. when the feeling can be defined in different areas. Differences may occur in the form of different roughness, determined by the composition, however, these differences may be caused or enhanced by the fact that in forming bouillon products create different surface structure or surface profiles, for example, as a result of application of the respective halves of the molds or extrusion nozzles with different profiles on the perimeter.

Different forming mass or bouillon mixture can have different strength characteristics and different internal clutch. For example, forming a mixture of vegetable particles can be in the form of a compact layer (s) bouillon cube associated with the respective adhesive binding is the future of the substances according to the figures 1 and 2, or look loose layer (s) with a relatively low internal clutch bouillon cube according to figures 3 and 4.

In principle, the compositions used in combination with each other forming masses used in multicomponent bouillon cubes according to the invention, correspond to the traditional broth masses, in particular, in relation to prescriptions for hard and soft bouillon cubes. In such compositions are generally:

from 30 to 70 wt.% salt,

up to 25 wt.%, mostly from 5 to 25 wt.%, glutamate,

from 1 to 59 wt.% filler (for example, maltodextrin to improve the adhesion, one or more types of starch, such as corn or potato starch, and optionally lactose or whey powder),

from 0 to 50 wt.% fat, such as animal or vegetable, when it is necessary to allocate palm fat,

from 1 to 15 wt.% aromatic components, such as flavors of the meat, spicy aromatic concentrates, spices or received food technology flavorings,

from 0 to 10 wt.% meat, such as beef extract or powder,

from 0 to 10 wt.% vegetable components, such as parsley, small pieces of carrots, onions and similar vegetables or vegetable extract,

from 0 to 10 wt.% dye, such as caramel color, turmeric, CR is sny pepper (which may be in the form of extracts of herbal plants by spraying),

from 0 to 10 wt.% other functional components, including ribotide, vitamins, minerals, residual water.

These components are usually weighed in the dry state or in the form of a paste-like raw materials and after the addition of solid or liquid fat or without additives are mixed among themselves, then broth obtained by different mass of the load, for example, in a conventional tablet-forming installation, another conventional press or two component extruder to obtain two (or more) of bouillon cubes.

The advantages of multi-component forming products according to the invention are, on the one hand, the possibility of visual and/or tactile identification of products based on the visible layer structure. Additional advantages can be provided due to the fact that you can combine broth mass, which contain components that interact with their immediate mixing in an undesirable direction and the acting, for example, a negative effect on retention. In addition, it is also possible to combine the products with different time of dissolution, which in certain cases may also be effective.

Products of the type depicted in figures 3 and 4 forming multicomponent products contain two layers (two volume parts, which are relatively easily separated from each other and the result can be processed temporarily independently from each other. For example, from the forming of the mass of the upper layer may first be prepared with meat or chicken broth, in which loose green components of the lower layer can be added just before serving. This action prevents the situation in which it is undesirable long components of greens come into contact with hot or boiling water and as a result lose aromatic substances.

Read more the invention is illustrated below are two specific examples of implementation.

Example 1

Getting a solid two boullion cubes with a layered structure

To obtain a solid two boullion cubes, which are combined with each other forming mass for cooking chicken and beef broths, proceed as follows

Prepare two original mixture of 500 kg to get chicken and beef broths. For a lot of chicken broth receive using the following additives in the specified amounts:

Component
Sol250Kg
Maltodextrin40Kg
Glutamate70Kg
Corn starch40Kg
Vegetable fat60Kg
Chicken fat15Kg
Powder chicken10Kg
Flavors of chicken11Kg
Turmeric4Kg

These starting materials were mixed in the mixer with a capacity of 1200 l when you double-stirring and one-time injection of fat.

Similarly got beef broth of the following components:

Component
Sol250Kg
Maltodextrin40Kg
Glutamate70Kg
Corn starch30Kg
Vegetable fat60Kg
Beef fat15Kg
Beef powder10Kg
Extract of beef10Kg
To the Aqua, gives taste of chicken meat11Kg
Caramel4Kg

These components of the mass to obtain beef broth mixed similarly bouillon mass for making chicken broth.

Both the mixture and gel mass was characterized by good fluidity and easily maintained for, for example, two days in containers with a capacity of 1000 litres.

Using a rotary tablet-forming press forming of the mass was compressed in two bouillon cubes. To do this, both mixtures were presented in two different feed hopper, feeding two different dosimetric systems press. Beef mixture was filed first in forming holes tablet-forming press in the form of a 5-gram portions, then through the same forming holes on the beef mixture put chicken mixture in 5 gram servings. Inflicted on each other layers of the masses extruded with obtaining a two-layer tablet, which would come from the press.

Received two tablets of a weight of 10 g each have the same shape with two different visually traceable layers. An example of such a product is shown in figure 1. The hardness and other physical properties of the resulting gel tablets were satisfactory.

Along with p the solution of the above tasks multicomponent bouillon cubes according to the invention are also interesting, attractive appearance and represent a new cooking product for the individual consumer or to use for commercial purposes as "fast food".

Example 2

Bicomponent bouillon cube in a package containing two layered volumetric parts (chicken broth with a mixture of green).

To obtain depicted in figures 3 and 4 two boullion cubes in the package is prepared, on the one hand, a dry mixing the mixture of herbs from 20 wt.% flakes of parsley and 80 wt.% pieces of carrots and, on the other hand, forming a lot for making chicken broth from 5 wt.% chicken, 21,7% wt. palm fat, 45 wt.% salt, 2,4 weight. % yeast, 13 wt.% glutamate, 3 wt.% sugar, 6.8 wt.% monkey, 0.8 wt.% meat chicken, 1.6 wt.% onions, 0.2 wt.% inosin-5'-monophosphate and 0.5 wt.% turmeric, and to get the latest melted palm fat is mixed with the residual components and crystallized.

Both mixtures are loaded into different power supply bunkers. Using the device for dispensing powder initially apply the mixture of herbs in individual portions in a pre-supplied packaging paper forming cavity tablet-forming press and immediately after that by means of a piston dispenser in each molding cavity serves pasty massoglia making chicken broth. The obtained rectangular bricks wrapped in packaging material paper type.

After opening the bag bouillon cube, as shown in figure 4, revealed two layers, of which the top layer consists of forming molded pulp for making chicken broth and which can be selected and used for making chicken broth. Remaining on the packing paper blend of greenery could be later added to the prepared chicken broth.

Needless to say, bouillon products according to the invention can contain also other combinations forming masses and/or forming mixtures, as described above with examples, and that such modifications are, of course, also included in the scope of protection of this application.

1. Bouillon product for culinary cooking liquid food or their component parts, representing a molded product consisting of at least two parts by volume, including solid gel mass or loose bouillon mixture and corresponding to different food components, thus forming the product is a molded product obtained by injection molding, pressing, extrusion or tabletting can be saved from that form, and the product simultaneously in the molding process is wrapped b is magoi or foil, forming mass or bouillon mixture are combined in equal shares, or 99% consist of a single bouillon mass and deposited a thin layer of another forming mass or bouillon mixture, and combine broth masses have different colors, due to their basic composition or special colouring relevant food dyes.

2. Forming a product according to claim 1, in which different parts have different surface roughness and/or different surface profiles.

3. Forming a product according to claim 1, which is wrapped in the packaging material molded product consists of at least two-layer volumetric parts, one of which is formed by loose weight with low internal cohesion.

4. Forming a product according to claim 3, in which loose weight represents the weight of the plant parts.

5. Forming a product according to claim 4, in which the vegetable particles are selected from cereals, herbs, spices and/or vegetable pieces.

6. Forming a product according to any one of claims 1 to 5, in which the various bouillon mass and forming the mixture are selected from the stock of the masses and broth mixes designed for cooking meat and vegetable broths.

7. Forming a product according to claim 6, in which the forming of the masses for cooking meat broth bouillon are mass designed for prepara is placed broth of beef, pork or chicken meat and broth masses to prepare vegetable soups are broth mass on the basis of onions, tomatoes, herbs and/or spices.

8. Forming a product according to any one of claims 1 to 5, 7, which is a hard or soft bouillon product for cooking soups, sauces or soups.

9. Forming a product according to claim 6, which is a hard or soft bouillon product for cooking soups, sauces or soups.



 

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