EP2088875A1 - Article de bouillon - Google Patents

Article de bouillon

Info

Publication number
EP2088875A1
EP2088875A1 EP06819269A EP06819269A EP2088875A1 EP 2088875 A1 EP2088875 A1 EP 2088875A1 EP 06819269 A EP06819269 A EP 06819269A EP 06819269 A EP06819269 A EP 06819269A EP 2088875 A1 EP2088875 A1 EP 2088875A1
Authority
EP
European Patent Office
Prior art keywords
article
stock
around
article according
fat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP06819269A
Other languages
German (de)
English (en)
Inventor
Sabrina Grassi
Stéphane TILLE
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Nestec SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Publication of EP2088875A1 publication Critical patent/EP2088875A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting

Definitions

  • the present invention concerns a stock article for the culinary preparation of liquid foods or food ingredients using solid stock.
  • the objective of the present invention is to bring to the consumer a new product , wherein the stock article can be dissolved easily in the water and the melting in a pan is easier than for the existing products.
  • the objective is more on the second aspect.
  • the present invention concerns a stock article for the culinary preparation of liquid foods or food ingredients using solid stock, wherein said article comprises 30 to 70 % of fat, up to 40 % of salt, 0.1 to 5 % of MSG, aroma and flavours and wherein said article has a weight of around 4 to 6 g and is packaged in a plastic laminate or in an aluminium foil.
  • the objective of the present invention is to provide to the consumer a smaller and lighter product than previously and also with a specific composition to reach the above mentioned objectives.
  • the fat used according to the present invention is not critical. It is possible to use vegetable or animal fat. It is preferably a hydrogenated or fractionated vegetable fat such as hydrogenated palm oil , for example. Not hydrogenated fat can also be considered. Animal fat can only be used if it is hydrogenated. The melting point of the fat is preferably between 40 and 55 0 C. The use of oil is also possible.
  • the article contains preferably around 55 to 65 % fat.
  • the fat is preferably vegetable fat.
  • Animal fat can also be considered, like chicken fat.
  • the amount of salt according to the invention is preferably comprised between 33 and 38 %. All the percentages given in the present specification are in weight.
  • the amount of Mono Sodium Glutamate (MSG) is comprised between 3 and 5 %.
  • the aroma is taken from the group consisting of pepper, onion, garlic, corainder .
  • the flavours are taken from the group consisting of vegetable and meat, like roasted chicken, beef and others. It is also possible to add spices and seasonings such as basil, parsley, onion, curry, ginger, thyme, fine herbs, chilli, corriander, plant and/or animal food particles or cheese for example.
  • the article according to the invention has a specific shape. Normally, it is a square or substantially circular shape. Under circular, an elliptic shape is also included.
  • the size of the article has also an importance.
  • the size of the side is comprised between 1 and 5 cm.
  • the diameter is comprised between 1 and 5 cm.
  • the thickness of the article is comprised between 2 and 7 mm.
  • said article has a side or a diameter of around 2.5 to 3 cm.
  • the thickness of the article is preferably 3-4 mm.
  • the article of the invention is normally individually packaged.
  • said foil has a thickness comprised between 6 and 100 ⁇ m.
  • said laminate is a protective film made of an aluminium or matallized layer and a plastice layer.
  • it is a multilayer foil PET/Alu/PE.
  • the thickness of the laminate is comprised between 6 and 100 ⁇ m.
  • the packaging can be also a high barrier tray.
  • the tray is a multilayer PET/EVOH/PE.
  • the thickness of the layer is comprised between 300 and 500 ⁇ m.
  • the packaging can be transparent and then a non transparent over- packaging can be used to avoid oxygen influence.
  • the production of the article according to the invention is following : the different ingredients are mixed together at the melting temperature of the used fat and said melted mixture is tempered and moulded in the wanted shape . After shaping the product is cooled in a cooling tunnel. The product is then demoulded or not, depending on the packaging used and finally packed.
  • 30 Kg of palm oil is mixed in a tank with 40 Kg of salt, 2 Kg of MSG, 3 Kg of meat aroma, 2 Kg of garlic powder, 1 Kg of pepper, 3 Kg of vegetable flavouring.
  • the obtained mixture is fed in a moulding machine working at a speed of 500 articles/minute.
  • a square product is produced having a size of the side of 3 cm and a thickness of 4 mm.
  • the weight of each article is 5 g.
  • the article is packaged in a laminate PET/Alu/PE.
  • the consumer can use the stock directly for cooking in a frying pan without need of water addition for melting, or the consumer can use the product directly on the finished meal (e.g. rice or noodles), where the stock will melt fast without addition of any water.
  • the finished meal e.g. rice or noodles

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Laminated Bodies (AREA)

Abstract

La présente invention concerne un article de bouillon pour la préparation culinaire d'aliments liquides ou d'ingrédients alimentaires utilisant un bouillon solide, ledit article comprenant 30 à 70 % de matière grasse, jusqu'à 40 % de sel, 0,1 à 5 % de glutamate monosodique, d'arômes et de parfums, et ledit article ayant un poids d'environ 4 à 6 g et étant emballé dans un stratifié en matière plastique ou dans une feuille d'aluminium.
EP06819269A 2006-11-06 2006-11-06 Article de bouillon Withdrawn EP2088875A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2006/068127 WO2008055537A1 (fr) 2006-11-06 2006-11-06 Article de bouillon

Publications (1)

Publication Number Publication Date
EP2088875A1 true EP2088875A1 (fr) 2009-08-19

Family

ID=37895618

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06819269A Withdrawn EP2088875A1 (fr) 2006-11-06 2006-11-06 Article de bouillon

Country Status (3)

Country Link
EP (1) EP2088875A1 (fr)
CL (1) CL2007003186A1 (fr)
WO (1) WO2008055537A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2211641B1 (fr) * 2007-11-27 2013-10-23 Unilever N.V. Bouillon cube fortifié
JP6576280B2 (ja) 2016-03-24 2019-09-18 京セラ株式会社 電子機器

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3275457A (en) * 1962-04-17 1966-09-27 Jr Alfred Vischer Frozen food product and package
EP0950358A1 (fr) * 1998-03-20 1999-10-20 Societe Des Produits Nestle S.A. Aide culinaire de type barre
DE19838387C5 (de) * 1998-08-24 2006-08-10 Cpc Deutschland Gmbh Verfahren zur Herstellung von Brühwürfeln
EP1138211A1 (fr) * 2000-03-29 2001-10-04 Societe Des Produits Nestle S.A. Aide culinaire
EP1216640A1 (fr) * 2000-12-15 2002-06-26 Societe Des Produits Nestle S.A. Ustensile pour soupe
EP1214895A1 (fr) * 2000-12-15 2002-06-19 Societe Des Produits Nestle S.A. Aide culinaire
DE20103914U1 (de) * 2001-03-06 2002-07-11 Société des Produits Nestlé S.A., Vevey Mehrkomponenten-Brühartikel
EP1491101B1 (fr) * 2003-06-23 2006-12-06 Unilever N.V. Cube marbré de bouillon, de soup, de sauces ou des condiments et leur fabrication
BRPI0611471A2 (pt) * 2005-04-18 2010-09-08 Unilever Nv processo para a preparação de um artigo concentrado sólido embalado, artigos concentrados sólidos embalados e uso de um artigo concentrado sólido embalado

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2008055537A1 *

Also Published As

Publication number Publication date
WO2008055537A1 (fr) 2008-05-15
CL2007003186A1 (es) 2008-07-04

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Legal Events

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PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

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Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI SK TR

RIN1 Information on inventor provided before grant (corrected)

Inventor name: TILLE, STEPHANE

Inventor name: GRASSI, SABRINA

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Effective date: 20100302

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Effective date: 20100914