Solid bouillon tablet and method for producing the same

FIELD: food-processing industry.

SUBSTANCE: solid bouillon tablet contains, wt%: from 1 wt% to 20 wt% of oil and, possibly, up to 80 wt% of fat; preferably from 4 wt% to 80 wt% of crushed filler; up to 95 wt% of non-crushed filler; from 4 wt% to 35 wt%, preferably from 4 wt% to 20 wt%, of binding agent, and % by total weight of oil and fat, up to 40 wt% or even up to 30 wt%, preferably up to 20 wt% or even up to 10 wt%, or, which is more preferable, only up to 5 wt%, or even only 1 wt% of fat. Method involves preparing dry premix from powdered components, said premix containing crushed and non-crushed filler; spraying oil and, possibly, fat onto prepared premix; mixing resultant premix and adding dried vegetables and/or spicy leaves; thereafter, producing tablets from resultant mixture.

EFFECT: improved quality of solid bouillon tablet.

10 cl, 3 ex

 

The technical field to which the invention relates.

The present invention relates to the food industry and, in particular, to a solid bouillon tablet and method of its manufacture.

The level of technology

The traditional method of manufacturing solid broth tablets (bouillon cubes) provides for the mixing of dry ingredients broth with fat without adding or adding a very small amount of oil and compressing the mixture in tablet form.

Currently, in the field of nutrition there is a tendency to abandon the consumption of fats with a high content of TRANS - and saturated fatty acids, or at least to limit their consumption to consumption of healthy oils, enriched predominantly monounsaturated fatty acids and/or polyunsaturated fatty acids, such as, for example, sunflower oil, safflower oil, canola oil (dohnalova varieties of canola and/or olive oil.

The invention

The first aim of the present invention is to provide a solid bouillon tablet, which contains only or mostly healthy oil, rich in monounsaturated fatty acids and/or polyunsaturated fatty acids and does not contain or contains a very small amount of fat in addition to other Trad the operating components of the broth.

The second objective of the present invention is to provide a solid bouillon tablets, after rehydration which hot water is not curing fat or curing occurs only small amounts of fat as the cooling registrationpage (restored) of the product.

The third objective of the present invention is to provide a solid bouillon tablets with improved solubility in cold water.

The fourth purpose of the present invention is to provide a solid bouillon tablets with superior, fresh appearance, especially if it contains a filling, such as dried vegetables and/or sheet spices.

The fifth objective of the present invention is a method of manufacturing such bouillon tablets.

It is now established that the first four goals of the present invention can be achieved by creating a solid bouillon tablet, which contains, in wt%. from its total weight, from 1% to 20% oil and possibly fat; up to 80%, preferably from 4% to 80% of ground filler; up to 95% not ground filler; from 4% to 35%, preferably from 4% to 20% of a binder, and,% Massot weight of the total oil and grease, up to 80% or even 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even 30%, most preferably up to 20% or even up to 10%or more just before occhialino, only up to 5% or even 1% fat, and also (but not necessarily!) spices, flavorings, dried vegetables, leafy herbs and/or herbal extracts.

The fifth objective of the present invention can be achieved by using a method of manufacturing solid bouillon tablet, which provides a preliminary dry mixture of powdered ingredients containing, in wt%. by weight of the total tablet, up to 80%, preferably from 4% to 80%, ground filler and up to 95% not ground filler; applying by spray,% mass. by weight of the total tablet, from 1% to 20% oil and possibly fat on pre-prepared dry mixture, followed by stirring; add (not necessarily!) dried vegetables and/or sheet spices and compressing the final mixture in the form of tablets which contains, in wt%. from its total weight, from 4% to 35%, preferably from 4% to 20%, a binder agent and a (not necessarily!) spices, flavorings and/or herbal extracts that are added to the previously prepared dry mixture or a mixture of previously prepared mixture of dry ingredients and oil, and which contains, in wt%. by weight of the total oil and grease, up to 80% or even 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even 30%, most preferably up to 20% or even the 10%, or, most preferably, only up to 5% or even 1% fat, which is added to the previously prepared dry mix or oil.

Disclosure of inventions

Under used in the description of the present invention, the term "broth" should be understood broth and/or the filling of spices.

The term "solid bouillon tablet" means a tablet obtained by compressing loose powder concentrate the broth in the form of tablets.

The term "oil" means oil or mixture of oils that are liquid at room temperature and the solid fat content (STZH) which is less than 5% at 20°C.

The phrase "ground filler" is meant a powder filler, the degree of grinding of which corresponds to a very fine grain size, or which has a very fine particle size.

The phrase "not ground filler" is meant a powder filler which has not been milled to a very fine particle size distribution, nor did it have a very fine particle size distribution.

It was also established that solid bouillon tablet may contain only or mostly oil and does not contain or contain very little fat under the condition that the tablet also contains powdered filler and asousi agent.

Was almost possible to create a solid bouillon tablet, which contains only or mostly oil, mainly healthy oil, rich in monounsaturated fatty acids and/or polyunsaturated fatty acids, and does not contain or contains very little fat in addition to traditional not fat ingredients broth.

The present invention relates also to a method of improving the nutritive value of the solid forming tablets by at least partial replacement of solid bouillon tablet fats that contain TRANS fatty acids and/or saturated fatty acids, oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids.

The present invention also concerns a method of reducing the consumption of TRANS fatty acids and/or saturated fatty acids by providing a food product made from solid bouillon tablets, oils which contain TRANS fatty acids and/or saturated fatty acids are replaced, at least partially oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids.

When using such solid bouillon tablets are practically not observed or observed, but only in a very small step is no, curing fat as the cooling registrationpage (restored) hot water product; the specified solid bouillon tablet has also improved solubility in cold water.

In addition, solid bouillon tablet according to the invention provides an improved, more fresh and a good appearance than traditional solid bouillon tablet, due to the fact that can be called a natural polishing its surface, compared to the more rough or matte surface traditional solid bouillon tablets.

The present invention relates to a method of improving the appearance of solid forming tablets by at least partial replacement of fat in the tablet oils.

In firm bouillon tablet as oil you can use any suitable for this purpose cooking oil, for example, poultry fat, not fractionated palm oil or olein (liquid fraction of palm oil), but it is preferable to use healthy oils such as sunflower, olive, corn oil and/or canola oil.

As fat you can use solid fraction of palm oil or palm stearin (get by pressing the chilled palm oil).

As a ground filler you can use ground kristallicheskimi, for example, salt (sodium chloride), glutamate and/or sugar (sucrose).

It can also be fine-grinded powder of porous ingredients, such as maltodextrin, starch and/or grain flour that is well adsorbs oil.

Ground crystalline ingredient can be crushed to fine particles of average diameter of, for example, from 5 to 80 microns.

The average diameter is defined as the 50% limit (D50) of the particle distribution by size, indicating that 50% vol. of the particles have a diameter less than the 50% limit and 50% vol. of the particles have a diameter of more than 50% of the limit.

These fine particles are also spread mainly from 2.0 to 5.0.

The specified variation is determined by dividing the difference in the distribution of particles between 10% limit (D10) and 90% limit (D90) average particle diameter (D50), and 10% about. of the particles have a diameter of less than 10% of the limit and 10% about. of the particles have a diameter of more than 90% of the limit.

So-called do not ground the filler can be a powdery crystalline ingredient, such as salt, glutamate and/or sugar, which is not crushed to a very fine particle size distribution, but which contains particles of a mean diameter of from 100 to 600 μm, preferably from 200 to 600 μm and more preferably from 300 to 500 microns.

The binding agent may contain ingredients, adding which (in combination with an adequate appreciation is an indicator of water activity (A w) can affect the glass transition temperature of the final mixture, which can easily be exceeded in the process of manufacturing tablets (tabletting). As these ingredients can be used, for example, meat extract, flavourings processing and/or maltodextrin.

In the latter case, solid bouillon tablet according to the invention may contain preferably from 10% to 20% maltodextrin and from 0.8% to 1.2% of added water.

Dextrose equivalent (DE) of the specified maltodextrin can be from 5 to 60, preferably from 10 to 60, more preferably from 20 to 50, most preferably from 10 to 30; the index of Awthe specified solid tablets is preferably from 0.3 to 0.5.

As mentioned above, the claimed method of manufacturing solid bouillon tablets involves initially preparing a dry mixture of powdered components containing, in wt%. by weight of the total tablet, up to 80%, preferably from 4% to 80% of ground filler, and up to 95% not ground filler, spraying,% mass. by weight of the total tablet, from 1% to 20% oil and possibly fat on pre-prepared dry mixture, followed by stirring; add (optional) dried vegetables and/or sheet spices and manufacture of tablets (tableting) from the eye of the final mixture, in which, in wt%, by weight of the total tablet, from 4% to 35%, preferably from 4% to 20%, a binder agent and a (not necessarily!) spices, flavorings and/or plant extracts are added to a dry pre-made mix or to the mixture of dry pre-prepared mixture and oil, and in which, in wt%. by weight of the total oil and grease, up to 80% or even 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even 30%, most preferably up to 20% or even 10%or, more preferably, only up to 5% or even 1% of fat is added to a dry pre-made mix or oil.

Preliminary preparation of the dry mixture can be carried out using any suitable for this purpose traditional mixer for mixing the dry components, for example, a horizontal mixer with fixed on a horizontal shaft lemasney blades or mixer with tape working body.

The oil can be sprayed on a previously prepared dry mixture through the spray nozzle, for example, through single or dual nozzle. Subsequent mixing is mainly combined with the grinding with the aim of better agglomerating oil with a powdered filler.

Fat can be added either in solid form to prewar the tion composed of a dry mix, or in a softened form of oil.

If a bonding agent is used maltodextrin, add in this case, water may be injected by emulsification in oil before sprinkling.

Tableting or extrusion in the form of tablets can be carried out under a pressure of from 10 to 1000 bar (from 1 to 100 MPa), preferably from 10 to 150 bar (from 1 to 15 MPa).

Another advantage of one embodiment of the claimed method, according to which the fat is not used at all or used only in very small quantities, and is used only or mainly oil, in contrast to the traditional method, is that under the new method there is no need to extract (maturation) mass, which can immediately be molded into a tablet. In traditional solid bouillon tablets fat before or after adding the other ingredients should be chilled and subjected to crystallization.

Information confirming the possibility of carrying out the invention

Types of solid bouillon tablet and method of its manufacture according to the present invention will become clearer from the following examples, in which, under the % refers to wt. -%, if there is no reference to any other dimension.

Method 1: particle size analysis

The particle size of ground filler analyzed using the of Ribera MASTERSIZER S, Malvern Instruments Ltd., UK) for determination of particle size on diffraction of a laser beam in combination with a fully automated pneumatic dispenser dry powder GMP ultra.

The analysis allowed us to determine the relative size distribution particle size range. These results were obtained cumulative curves of particle sizes and the following parameters of the distribution of particle sizes:

D50: 50% limit = average particle diameter (50% vol. the particles had a diameter less than D50 and 50% vol. the particles had a diameter of more than D50).

D10: 10% limit (10% vol. the particles had a diameter less than D10).

D90: 90% limit (10% vol. the particles had a diameter of more than D90).

Period: (D90-D10)/D50.

Example 1

Made of solid bouillon tablet with spices of the following composition:

- 47% of powdered salt,

- 20% ground monosodium glutamate,

- 13% maltodextrin with indicator TE 50,

- 12% olive oil,

- 6,5% of dry powdered aromatics and spices,

only 1.4% of water containing solution of plant extract (70% water),

only 0.1% of the dry herbs (such as thyme or oregano).

Granulometric composition of powdered salt was as follows:

D10: 8,79 μm,

D50: 44,45 μm,

D90: 142,54 microns.

Period: 3,0.

Granulometric composition of ground glutamate was as follows:

D10: 4,80 μm,

D50: 27,27 μm,

D90: 101,69 microns.

Period: 3,55.

How about what svojstva consisted of the following stages.

The solution of plant extract was emulsiable with olive oil in the high-pressure homogenizer.

The emulsion is deposited on a previously prepared mixture of dry ingredients in the mixer with lemasney blades, combined with the chopper.

Dry spices added at the end.

The resulting mixture alloy preformed under a pressure of 10-150 bar.

Thus obtained solid bouillon tablet contains only olive oil, which is beneficial for health and is rich in monounsaturated fatty acids and/or polyunsaturated fatty acids and contain no fat in addition to no fat ingredients.

After rehydration her hot water was not observed hardening of fat as the cooling of the product; the tablet was well dissolved in cold water.

The obtained tablet was different fresh and good appearance due to the fact that can be called a natural polishing its surface.

Example 2

Made of solid vegetable bouillon tablet of the following composition:

- 44% ground salt containing iodide,

- 20% ground monosodium glutamate,

- 14% maltodextrin with DE 45,

- 12% of sunflower oil,

is 6.7% powdered flavorings and spices (mainly vegetable flavorings),

- 2% dried vegetables,

- a 1.3% solution of rastitel the different extracts on the basis of colored water (for example, turmeric).

Granulometric composition of salt and glutamate was identical to their composition in example 1.

The production method consisted of the following stages.

The solution of plant extract was emulsiable with sunflower oil in high-pressure homogenizer.

The emulsion is deposited on a previously prepared mixture of dry ingredients in the mixer with lemasney blades, combined with the chopper.

Dried vegetables added at the end.

The resulting mixture alloy preformed under a pressure of 10-150 bar.

Thus obtained solid vegetable bouillon tablet contained only sunflower oil, which is beneficial for health and is rich in monounsaturated fatty acids and/or polyunsaturated fatty acids and contain no fat in addition to no fat ingredients.

After rehydration her hot water was not observed hardening of fat as the cooling of the product; the tablet was also soluble in cold water.

This tablet differed fresh and good appearance due to the fact that can be called a natural polishing its surface.

Example 3

Made of solid tablet for cooking broth type of beef, which had the following composition:

- 43% of powdered salt,

- 18% maltodextrin with a DE of 30,

- 15,8% powdered aromaticheski the substances and spices (e.g., meat flavor),

- 11% of sunflower oil,

- 9% of sodium glutamate,

and 1.8% sugar,

- 1% additional water,

only 0.4% of dry herbs (parsley).

Granulometric composition of salt and glutamate was identical to their composition in example 1.

The production method consisted of the following stages.

1% of additional water were emulsiable with sunflower oil in a rapidly rotating mixer.

The emulsion is deposited on a previously prepared mixture of dry ingredients in the mixer with lemasney blades, combined with the chopper.

Dry spices added at the end.

Thus obtained solid tablet for cooking broth type beef contained only sunflower oil, which is beneficial for health and is rich in monounsaturated fatty acids and/or polyunsaturated fatty acids and contain no fat in addition to no fat ingredients.

After rehydration her hot water was not observed hardening of fat as the cooling of the product; the tablet was soluble in cold water.

This tablet differed fresh and good appearance due to the fact that can be called a natural polishing its surface.

1. Solid bouillon tablet and/or solid tablet spicy filling, which contains, in wt.% from the total mass of the tablet and, from 1 to 20% oil and possibly fat; up to 80%, preferably from 4 to 80% ground filler; up to 95% not filler; from 4 to 35%, preferably from 4 to 20% of a coupling agent and, in wt.% by weight of the total oil and grease up to 40%, or preferably up to 30%, more preferably to 20% or even 10%, most preferably up to 5% or even only 1% fat.

2. Solid bouillon tablet and/or solid tablet spicy filling according to claim 1, in which the oil is a healthy oil selected from the group comprising sunflower oil, olive oil, corn oil and/or canola oil.

3. Solid bouillon tablet and/or solid tablet spicy filling according to claim 1, in which the powder filler is a powder of crystalline ingredient, mainly crystalline ingredient selected from the group comprising salt, glutamate and/or sugar.

4. Solid bouillon tablet and/or solid tablet spicy filling according to claim 3, in which crystalline powder ingredient contains fine particles having an average diameter of from 5 to 80 μm with an interval of from 2.0 to 5.0.

5. Solid bouillon tablet and/or solid tablet spicy filling according to claim 1, in which the binder contains an ingredient, adding which (in combination with an adequate increase in water activity Awable d who led the final mixture to a temperature of vitrification, may increase during tableting.

6. Solid bouillon tablet and/or solid tablet spicy filling according to claim 5, which contains as a binder agent from 10 to 20% of a maltodextrin having indicator dextrose equivalent (DE) from 5 to 60, preferably from 10 to 60, more preferably from 20 to 50, most preferably from 10 to 30, and from 0.8 to 1.2% of added water.

7. Solid bouillon tablet and/or solid tablet spicy filling according to claim 1, additionally containing spices, flavorings, dried vegetables, leafy herbs and/or herbal extracts.

8. Method of manufacturing solid bouillon tablets, including the stage of preliminary preparation of the dry mixture of powdered ingredients containing, in wt.% by weight of the total tablet, up to 80%, preferably from 4 to 80% ground filler and up to 95% not filler, spraying, wt.% by weight of the total tablet, 1 to 20% oil and possibly fat on a previously prepared dry mixture, followed by stirring; and tableting the final mixture, according to which, in wt.% by weight of the total tablet, from 4 to 35%, preferably from 4 to 20% of a coupling agent in wt.% by weight of the total oil and grease up to 40%, or preferably up to 30%, more preferably up to 20 or even up to 10%, most preferably up to 5 or up to 1% of the Ira is added to the previously prepared dry mix or oil.

9. The method of claim 8 which further includes the addition of dried vegetables, leafy herbs and spices, flavorings and/or plant extracts prior to the dry mixture or a mixture of previously prepared dry mixture and oil.

10. The method according to claim 8 or 9, in which pre-prepared dry mixture contains as a binder agent from 10 to 20% of a maltodextrin having the indicator DE from 10 to 60, preferably from 20 to 50, and from 0.8 to 1.2% of water is added in the form of an emulsion in oil.



 

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