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Hard bouillon tablet

A broth and tablet technology, applied in the field of hard broth tablets, can solve the problems of hard broth tablets and loss of breakability after hardening

Inactive Publication Date: 2019-05-03
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of using liquid oils instead of fats is that hard broth tablets will post-harden during shelf life and thus lose their fragility

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 to 5

[0087] Different types of fat have been tested.

[0088]

[0089]

[0090] Examples 1 to 5 show that the induction period, slip melting point and flowability of the broth powder are improved when fats with higher SFA content are used. The induction period of the fat, the slip melting point of the fat and the fluidity of the broth powder are greatly improved when the saturated fat content is higher than 48 wt% fat. In addition, these recipes show that the broth powder does not form lumps, thus ensuring accurate dosing and therefore tableting precision. Comparative Examples 1 and 2 have lower tablet hardness because the inventive chicken fat has a total saturated fat content of 48 to 72% by weight (based on the weight of total fat), fatty acid C16:0 at 41 to 49% by weight range (by weight of total fat), fatty acid C18:0 was in the range of 13 to 17% by weight (by weight of total fat), which resulted in a tablet breakage rate of less than 9% during tablet wrapping. The ta...

Embodiment 6

[0092] Example 6: Measurement of Oil Release in Broth Tablets

[0093] Oil evolution was quantified by placing bouillon tablets horizontally on Schleicher Schuell 90mm round filter paper (Whatman, UK). The samples were then stored for 4 days in a climate chamber ICH110 (Memmert GmbH+Co. KG, Germay) set at 30% relative humidity (RH), 40% fan speed, and temperatures of 23°C, 30°C and 37°C.

[0094] After storage, images of the filter papers were acquired using a DigiEye device (Verifide, UK) equipped with a Nikon D90 and a Nikon 35mm f / 2 lens. Set DigiEye lighting to Diffuse and set the lens aperture to f / 8. The severity of the oil contamination (A staining ) is quantified as the area of ​​the filter paper covered with oil compared to the contact area between the filter paper and the broth tablet:

[0095]

[0096] where A filter is the area of ​​the filter paper (6.36·10 -3 m 2 ), A tablet is the contact area between the filter paper and the broth tablet (7.13 10 -...

Embodiment 7

[0100] Example 7: Dissolution time in hot water

[0101] One hard bouillon tablet (10 g) was dissolved in 500 ml of water at a temperature of 85°C and continuously stirred with a 60 mm magnetic stirrer at 60 rpm. Repeat the measurement 6 times.

[0102]

[0103] These dissolution times are comparable. Only Example 1, which had the smallest tablet hardness, dissolved faster. However, the increased SFA and hardness of the tablets did not prolong the dissolution times shown in Examples 2-5.

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PUM

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Abstract

The invention relates to a hard bouillon tablet and to a process for the production of a hard bouillon tablet wherein a chicken fat having a total saturated fat content of 48 to 72 wt% (based on weight of total fat); and wherein the chicken fat comprises the fatty acids C16:0 in the range of 36 to 55 wt% (based on weight of total fat) and C18:0 in the range of 11 to 19 wt% (based on weight of total fat) is used.

Description

technical field [0001] The present invention relates to a hard bouillon tablet and a method for producing the hard bouillon tablet. In particular, the present invention relates to a hard bouillon tablet and a method for the production of a hard bouillon tablet, wherein chicken fat with a total saturated fat content of 48 to 72% by weight (based on the weight of the total fat) is used, the total Saturated fat comprises fatty acid C16:0 in the range of 36 to 55 wt% (based on the weight of total fat) and fatty acid C18:0 in the range of 11 to 19 wt% (based on the weight of total fat). Background technique [0002] Hard bouillon tablets are agglomerates of different food ingredients that are initially in a solid physical state in the form of free-flowing powders at room temperature, compressed in regular geometric shapes, and held together into cubes or rectangular prisms, most commonly known as Broth tablets or bouillon cubes. Hard bouillon tablets are widely used as concentr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23P10/28
CPCC11B7/0075A23P10/40A23P30/10A23P30/00A23L23/10A23P10/28A23L13/50A23V2002/00
Inventor J·佩尔达纳Y·金K·布陵P·考尔M·玛拉扎托L·萨加洛维克C·克约尔比
Owner SOC DES PROD NESTLE SA
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