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WO2007085609A1 - A bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers - Google Patents

A bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers Download PDF

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Publication number
WO2007085609A1
WO2007085609A1 PCT/EP2007/050680 EP2007050680W WO2007085609A1 WO 2007085609 A1 WO2007085609 A1 WO 2007085609A1 EP 2007050680 W EP2007050680 W EP 2007050680W WO 2007085609 A1 WO2007085609 A1 WO 2007085609A1
Authority
WO
WIPO (PCT)
Prior art keywords
bouillon
oil
fibers
seasoning tablet
seasoning
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.)
Ceased
Application number
PCT/EP2007/050680
Other languages
French (fr)
Inventor
Volker Kehlenbeck
Stefan Palzer
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
Priority to AU2007209344A priority Critical patent/AU2007209344B2/en
Priority to PL07704112T priority patent/PL1978831T3/en
Priority to NZ569605A priority patent/NZ569605A/en
Priority to CN2007800032227A priority patent/CN101374427B/en
Priority to EP07704112.7A priority patent/EP1978831B1/en
Priority to ES07704112T priority patent/ES2801974T3/en
Application filed by Nestec SA filed Critical Nestec SA
Priority to BRPI0706727A priority patent/BRPI0706727A8/en
Priority to CA2637086A priority patent/CA2637086C/en
Publication of WO2007085609A1 publication Critical patent/WO2007085609A1/en
Priority to IL192617A priority patent/IL192617A/en
Anticipated expiration legal-status Critical
Ceased 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
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres

Definitions

  • a bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers containing cereal, vegetable and/or fruit fibers .
  • the present invention concerns a bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers, as well as a process for the production of said tablets.
  • the normal way to produce a bouillon and/or seasoning tablet is to homogenize the ingredients of the recipe in a mixer using a certain sequence.
  • Water is often an integral part of the recipe. During this operation, some crust formation occurs in said mixer, which provokes afterwards some obligation of stopping the mixer to clean intensively. Sometimes also lumps occur in the produced mixtures.
  • the presence of lumps in the produced mass causes weight variations of the produced tablets and as a consequence variations of the tablet hardness.
  • the water is not distributed homogenously so that there are hardness variations within the tablet structure. Lumps in the tablets cause problems during the dissolution of said tablets even in hot water. The solubility of said tablets is often not satisfying for the consumer.
  • a hard bouillon tablet or cube which comprises liquid oil and possibly solid fat, crystals, fillers, sticking agents as well as optionally spices, flavors, dehydrated vegetables, herb leaves and/or plant extracts are protected.
  • the addition of cereal, vegetable or fruit fibres is not mentioned.
  • the tablets or cubes according to the patent WO 2004/049831 Al have the disadvantage of a long dissolution time and a possible oiling out during storage.
  • the process necessary to produce the bouillon masses, which are later pressed in a tablet or cube, has the disadvantage that a significant encrustation of the mixing device occurs, the produced mass often contains lumps and the water activity of the mass might vary during storage.
  • cereal, vegetable or fruit fibres are pre-wetted in a separate step with a saturated water/salt solution.
  • the objective of the present invention is to produce a tablet, wherein there is no more crust formation in the mixer and wherein there are no more lumps in the produced mass as well as in the final tablets.
  • This result is achieved preferably by adding prewetted cereal, vegetable and/or fruit fibers to a mixture of all the ingredients.
  • the fibers are added at the end of the mixing procedure.
  • the fibres can also be added during earlier mixing steps accepting a higher risk of encrustation of the mixing equipment.
  • the present invention concerns a bouillon and/or seasoning tablet and/or cube, which comprises, in total % in weight, 0.5-10 % oil and/or 0-5 % fat, binders, salt, between 1 and 5 % of total water, and between 0.5 and 8 % of cereal, vegetable and/or fruit fibers.
  • the product according to the invention contains optionally sugar, spices, flavors, taste enhancers, dehydrated vegetables, herb leaves and/or plant extracts .
  • the tablet preferably contains between 0.5 and 2 % of vegetable, cereal and/or fruit fibers. It is clear that the dehydrated vegetables inherently contain already a certain amount of fibers. In the tablet of the invention, the amount of dehydrated vegetables does not exceed normally 5 % in weight.
  • the above mentioned amount of fibers is added and not inherently present.
  • the fibers concerned are obtained from the concerned vegetables, cereals or fruits, by any mechanical, thermal and/or chemical procedure, like dehulling, milling, sieving and drying. These fibers have different sorption isotherms than the dehydrated vegetables (different water release) . They are available on the market, e.g. from COSUCRA, Herbafood and Microfood.
  • the expression tablet in the present description means "tablet or cube obtained by pressing a bouillon or seasoning powder, preferably a free flowing powder, into a tablet or cube form” .
  • oil means “oil or mixture of oils which is liquid at room temperature and which more especially has a solid fat content (SFC) of less than 5 % at 20 0 C”.
  • binders means "the addition of ingredients which (combined with an adequate increase of the water activity, aw value) be subject to a glass transition and support as a consequence the binding" .
  • the cereal, vegetable and fruit fibers contain up to 90 % of cellulose. Preferably, these fibers contain more than 50 % of cellulose. Most preferably, these fibers contain between 65 % and 80 % of cellulose. There is no limitation in the choice of the fibers used. But, preferably these fibers are obtained from oat, wheat, rice, cassava, tomato, potato, pea, sugar beat, carrot, citrus and apple fibers.
  • the fat and oil content of the tablet is comprised between 0.5 and 15 % in weight.
  • there is a minimum of fat in the tablet which means from the whole fat and oil content, there is less than 50 % of fat.
  • the fat content is of less than 40 %.
  • the oil is taken from the group consisting of sunflower oil, olive oil, corn oil, canola oil, palm oil (non-hydrogenated or hydrogenated) or palmolein.
  • the taste enhancer present can be Mono-Sodium Glutamate and/or yeast extract.
  • the new recipe structure according to the invention it is necessary to declare the addition of fibres on the packaging.
  • the term vegetable fibres is used in the ingredient list.
  • the new recipe structure according to the invention it is possible to produce bouillon and/or seasoning masses having a more constant water activity with time.
  • the water activity does not drop more than 0.01 (measured with a rotronic HygroPalm or HygroLab) between the 2 nd and 21 st day after production.
  • the water activity of freshly produced tablets or cubes behaves in the same manner.
  • the binders are taken from the group consisting of dextrose syrup, maltodextrin, citric acid, meat extract and processed flavors.
  • Processed flavors are flavors obtained by reaction which are containing major amounts of amorphous substances and which are thus showing a glass transition temperature.
  • the tablet of the invention can also comprise sodium chloride, Monosodiumglutamate (MSG) and/or sugar.
  • MSG Monosodiumglutamate
  • the spices can be any type of spices.
  • pepper, curry, ginger, paprika, cloves and nutmeg are used.
  • the flavors used are common top, middle and base notes.
  • the dehydrated vegetables are any type of vegetables, for example tomato, onion, paprika, leek, garlic and carrot pieces or powders.
  • herb leaves e.g. oregano, thyme, tarragon, rosemary, chervil, parsley, chive and coriander are preferably used.
  • the present invention concerns furthermore the process for the production of the above described bouillon and/or seasoning masses, wherein the fibres are wetted with a saturated water/salt solution by spraying said saturated solution on the fibres.
  • the wetting takes place in a low shear or a high shear mixer.
  • the wetted fibres are then mixed with all the other ingredients and the obtained mixture is tabletted. At least a short storage of a few hours is required to allow the fibres to exchange water with the other components of the mix.
  • the saturated salt solution contains preferably about 20 to 35 % in weight of salt.
  • the salt used is preferably sodium chloride.
  • the saturated solution contains preferably about 25 to 28 % in weight of salt. But every other food grade salt which decreases the water activity of the solution below 0.8 can be used.
  • the water activity of the used solution is preferably between 0.72 and 0.8.
  • Example 1 A pre-mix of wetted wheat fibers is produced by spraying a saturated water/salt solution (about 36 g sodium chloride per 100 g water) on carrot fibers. The wetting takes place in a low shear or a high shear mixer.
  • the mixer can be continuous or discontinuous.
  • the ingredients of the recipe as for example (in total percent in weight) about 42 % sodium chloride, about 15 % of mono sodium glutamate, about 2.3 % sunflower oil, about 20 % of maltodextrin as well as different vegetable pieces and herb leaves, spices and flavors are mixed in a low shear or a high shear mixer. Afterwards, about 3 % of the pre-mix containing the wetted carrot fibers is added to the bouillon or seasoning mass and the mixing continuous or starts again.
  • a pre-mix of wetted oat fibers is produced by spraying a saturated water/salt solution (about 36 g sodium chloride per 100 g water) on oat fibers.
  • the wetting takes place in a low shear or a high shear mixer.
  • the mixer can be continuous or discontinuous.
  • the ingredients of the recipe as for example (in total percent in weight) about 43 % sodium chloride, about 16 % of mono sodium glutamate, about 5 % olive oil, about 24 % of maltodextrin as well as different vegetable pieces and herb leaves, spices and flavors are mixed in a low shear or a high shear mixer. Afterwards, about 3 % of the pre-mix containing the wetted oat fibers is added to the bouillon or seasoning mass and the mixing continuous or starts again.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Grain Derivatives (AREA)

Abstract

The present invention concerns a bouillon and/or seasoning tablet and/or cube, which comprises, in total % in weight, 0.5-10% oil and/or 0-5 % fat, binders, salt, between 2 and 3 % of total water, and between 0.5 and 8 % of cereal, vegetable or fruit fibers, as well as optionally sugar, spices, flavors, taste enhancers, dehydrated vegetables, herb leaves and/or plant extracts.

Description

A bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers .
The present invention concerns a bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers, as well as a process for the production of said tablets.
The normal way to produce a bouillon and/or seasoning tablet is to homogenize the ingredients of the recipe in a mixer using a certain sequence. Water is often an integral part of the recipe. During this operation, some crust formation occurs in said mixer, which provokes afterwards some obligation of stopping the mixer to clean intensively. Sometimes also lumps occur in the produced mixtures. By the tabletting being carried out after, the presence of lumps in the produced mass causes weight variations of the produced tablets and as a consequence variations of the tablet hardness. In addition, the water is not distributed homogenously so that there are hardness variations within the tablet structure. Lumps in the tablets cause problems during the dissolution of said tablets even in hot water. The solubility of said tablets is often not satisfying for the consumer.
In the patent WO 2004/049831 Al, a hard bouillon tablet or cube, which comprises liquid oil and possibly solid fat, crystals, fillers, sticking agents as well as optionally spices, flavors, dehydrated vegetables, herb leaves and/or plant extracts are protected.
The addition of cereal, vegetable or fruit fibres is not mentioned. The tablets or cubes according to the patent WO 2004/049831 Al have the disadvantage of a long dissolution time and a possible oiling out during storage. The process necessary to produce the bouillon masses, which are later pressed in a tablet or cube, has the disadvantage that a significant encrustation of the mixing device occurs, the produced mass often contains lumps and the water activity of the mass might vary during storage.
All the mentioned disadvantages can be reduced or even avoided by using cereal, vegetable or fruit fibres. The cereal, vegetable or fruit fibres are pre-wetted in a separate step with a saturated water/salt solution.
The objective of the present invention is to produce a tablet, wherein there is no more crust formation in the mixer and wherein there are no more lumps in the produced mass as well as in the final tablets. This result is achieved preferably by adding prewetted cereal, vegetable and/or fruit fibers to a mixture of all the ingredients. Preferably, the fibers are added at the end of the mixing procedure. However, the fibres can also be added during earlier mixing steps accepting a higher risk of encrustation of the mixing equipment.
The present invention concerns a bouillon and/or seasoning tablet and/or cube, which comprises, in total % in weight, 0.5-10 % oil and/or 0-5 % fat, binders, salt, between 1 and 5 % of total water, and between 0.5 and 8 % of cereal, vegetable and/or fruit fibers. The product according to the invention contains optionally sugar, spices, flavors, taste enhancers, dehydrated vegetables, herb leaves and/or plant extracts . The tablet preferably contains between 0.5 and 2 % of vegetable, cereal and/or fruit fibers. It is clear that the dehydrated vegetables inherently contain already a certain amount of fibers. In the tablet of the invention, the amount of dehydrated vegetables does not exceed normally 5 % in weight. According to the invention we add in the recipe for preparing the tablet the above mentioned amount of fibers: this part is added and not inherently present. The fibers concerned are obtained from the concerned vegetables, cereals or fruits, by any mechanical, thermal and/or chemical procedure, like dehulling, milling, sieving and drying. These fibers have different sorption isotherms than the dehydrated vegetables (different water release) . They are available on the market, e.g. from COSUCRA, Herbafood and Microfood.
The expression tablet in the present description means "tablet or cube obtained by pressing a bouillon or seasoning powder, preferably a free flowing powder, into a tablet or cube form" .
The expression "oil" means "oil or mixture of oils which is liquid at room temperature and which more especially has a solid fat content (SFC) of less than 5 % at 200C".
The expression binders means "the addition of ingredients which (combined with an adequate increase of the water activity, aw value) be subject to a glass transition and support as a consequence the binding" .
The cereal, vegetable and fruit fibers contain up to 90 % of cellulose. Preferably, these fibers contain more than 50 % of cellulose. Most preferably, these fibers contain between 65 % and 80 % of cellulose. There is no limitation in the choice of the fibers used. But, preferably these fibers are obtained from oat, wheat, rice, cassava, tomato, potato, pea, sugar beat, carrot, citrus and apple fibers.
According to the invention, the fat and oil content of the tablet is comprised between 0.5 and 15 % in weight. Preferably, there is a minimum of fat in the tablet, which means from the whole fat and oil content, there is less than 50 % of fat. Preferably, the fat content is of less than 40 %.
There is no limitation in the choice of the oil. Preferably, the oil is taken from the group consisting of sunflower oil, olive oil, corn oil, canola oil, palm oil (non-hydrogenated or hydrogenated) or palmolein.
The taste enhancer present can be Mono-Sodium Glutamate and/or yeast extract.
With the new recipe structure according to the invention, it is possible to produce a tablet or cube having a better solubility in water. In hot water the dissolution of a vegetable bouillon tablet according to the invention (10.5 g) containing carrot fibers took about 60 s. The dissolution of a comparable tablet without carrot fibers took about 100 s. The dissolution was measured with an ERWEKA ZT71.
With the new recipe structure according to the invention, it is possible to reduce/avoid the oiling-out of produced tablets or cubes. For a vegetable bouillon tablet according to the invention, containing carrot fibers, no separation of oil on the packaging material was noticed visually. Using the same storage conditions and the same composition but without carrot fibres, a significant separation of oil on the packaging material was noticed visually.
With the new recipe structure according to the invention, it is necessary to declare the addition of fibres on the packaging. Preferably, the term vegetable fibres is used in the ingredient list.
With the new recipe structure according to the invention, it is possible to produce bouillon and/or seasoning masses having a more constant water activity with time. Preferably, the water activity does not drop more than 0.01 (measured with a rotronic HygroPalm or HygroLab) between the 2nd and 21st day after production. As a consequence the water activity of freshly produced tablets or cubes behaves in the same manner.
The binders are taken from the group consisting of dextrose syrup, maltodextrin, citric acid, meat extract and processed flavors. Processed flavors are flavors obtained by reaction which are containing major amounts of amorphous substances and which are thus showing a glass transition temperature.
The tablet of the invention can also comprise sodium chloride, Monosodiumglutamate (MSG) and/or sugar.
The spices can be any type of spices. For example, pepper, curry, ginger, paprika, cloves and nutmeg are used. The flavors used are common top, middle and base notes. The dehydrated vegetables are any type of vegetables, for example tomato, onion, paprika, leek, garlic and carrot pieces or powders.
As herb leaves, e.g. oregano, thyme, tarragon, rosemary, chervil, parsley, chive and coriander are preferably used.
Finally, concerning the plant extracts, e.g. lovage, oregano, nutmeg, laurel, pepper, paprika, chili and onion extract are introduced in the mixture.
The present invention concerns furthermore the process for the production of the above described bouillon and/or seasoning masses, wherein the fibres are wetted with a saturated water/salt solution by spraying said saturated solution on the fibres. Preferably, the wetting takes place in a low shear or a high shear mixer. The wetted fibres are then mixed with all the other ingredients and the obtained mixture is tabletted. At least a short storage of a few hours is required to allow the fibres to exchange water with the other components of the mix.
The saturated salt solution contains preferably about 20 to 35 % in weight of salt. The salt used is preferably sodium chloride. For sodium chloride, the saturated solution contains preferably about 25 to 28 % in weight of salt. But every other food grade salt which decreases the water activity of the solution below 0.8 can be used. For sodium chloride, the water activity of the used solution is preferably between 0.72 and 0.8.
Example 1 : A pre-mix of wetted wheat fibers is produced by spraying a saturated water/salt solution (about 36 g sodium chloride per 100 g water) on carrot fibers. The wetting takes place in a low shear or a high shear mixer. The mixer can be continuous or discontinuous.
To produce the bouillon or seasoning mass, the ingredients of the recipe as for example (in total percent in weight) about 42 % sodium chloride, about 15 % of mono sodium glutamate, about 2.3 % sunflower oil, about 20 % of maltodextrin as well as different vegetable pieces and herb leaves, spices and flavors are mixed in a low shear or a high shear mixer. Afterwards, about 3 % of the pre-mix containing the wetted carrot fibers is added to the bouillon or seasoning mass and the mixing continuous or starts again.
Example 2:
A pre-mix of wetted oat fibers is produced by spraying a saturated water/salt solution (about 36 g sodium chloride per 100 g water) on oat fibers. The wetting takes place in a low shear or a high shear mixer. The mixer can be continuous or discontinuous.
To produce the bouillon or seasoning mass, the ingredients of the recipe as for example (in total percent in weight) about 43 % sodium chloride, about 16 % of mono sodium glutamate, about 5 % olive oil, about 24 % of maltodextrin as well as different vegetable pieces and herb leaves, spices and flavors are mixed in a low shear or a high shear mixer. Afterwards, about 3 % of the pre-mix containing the wetted oat fibers is added to the bouillon or seasoning mass and the mixing continuous or starts again.

Claims

Claims
1) A bouillon and/or seasoning tablet and/or cube, which comprises, in total % in weight, 0.5-10 % oil, and/or 0-5 % fat, binders, salt, between 1 and 5 % of total water, as well as between 0.5 and 8 % of cereal, vegetable and/or fruit fibers, as well as optionally sugar, spices, flavors, taste enhancers, dehydrated vegetables, herb leaves and/or plant extracts.
2) A bouillon and/or seasoning tablet according to claim 1, wherein the fibers contain up to 90 % of cellulose.
3) A bouillon and/or seasoning tablet according to claims 1 or 2, wherein the fibers are taken from the group consisting of oat, wheat, rice, cassava, tomato, potato, pea, sugar beat, carrot, citrus and apple fibers.
4) A bouillon and/or seasoning tablet according to any of claims 1 to 3, wherein the content of fat and oil is comprised, in total % in weight, between 1 and 15 %.
5) A bouillon and/or seasoning tablet according to claim 4, wherein the content of fat is lower than 50 % of the total fat and oil content.
6) A bouillon and/or seasoning tablet according to any of claims 1 to 5, wherein the oil is selected from the group consisting of sunflower oil, olive oil, corn oil, canola oil, palm oil (non-hydrogenated or hydrogenated) and or palmolein. 7) A bouillon and/or seasoning tablet according to any of claims 1 to 6, wherein the binders are taken from the group consisting of maltodextrin, citric acid, meat extract, and processed flavors.
8) A bouillon and/or seasoning tablet according to any of claims 1 to 7, wherein it contains monosodium glutamate and/or sugar.
9) A process for the production of a product according to any of claims 1 to 8, wherein the fibres are wetted with a saturated salt solution by spraying said saturated solution on the fibres, the wetted fibres are then mixed with all the other ingredients and the obtained mixture is tabletted.
10) A process according to claim 9, wherein the saturated salt solution contains about 20 to 35 % in weight of salt.
11) A process according to any of claims 9 or 10, wherein the salt is sodium chloride.
12) A process according to claim 11, wherein the salt solution contains 25 to 28 % in weight of sodium chloride.
PCT/EP2007/050680 2006-01-24 2007-01-24 A bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers Ceased WO2007085609A1 (en)

Priority Applications (9)

Application Number Priority Date Filing Date Title
PL07704112T PL1978831T3 (en) 2006-01-24 2007-01-24 A bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers
NZ569605A NZ569605A (en) 2006-01-24 2007-01-24 A bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers
CN2007800032227A CN101374427B (en) 2006-01-24 2007-01-24 A bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers
EP07704112.7A EP1978831B1 (en) 2006-01-24 2007-01-24 A bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers
ES07704112T ES2801974T3 (en) 2006-01-24 2007-01-24 A bouillon and / or seasoning tablet, which contains cereal, vegetable and / or fruit fibers
AU2007209344A AU2007209344B2 (en) 2006-01-24 2007-01-24 A bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers
BRPI0706727A BRPI0706727A8 (en) 2006-01-24 2007-01-24 meat and / or spice concentrate tablet containing cereal, vegetable and / or fruit fiber
CA2637086A CA2637086C (en) 2006-01-24 2007-01-24 A bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers
IL192617A IL192617A (en) 2006-01-24 2008-07-03 Bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP06001417A EP1820409A1 (en) 2006-01-24 2006-01-24 A bouillon and/or seasoning tablet
EP06001417.2 2006-01-24

Publications (1)

Publication Number Publication Date
WO2007085609A1 true WO2007085609A1 (en) 2007-08-02

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Country Status (14)

Country Link
EP (2) EP1820409A1 (en)
CN (1) CN101374427B (en)
AU (1) AU2007209344B2 (en)
BR (1) BRPI0706727A8 (en)
CA (1) CA2637086C (en)
ES (1) ES2801974T3 (en)
IL (1) IL192617A (en)
MY (1) MY148846A (en)
NZ (1) NZ569605A (en)
PL (1) PL1978831T3 (en)
PT (1) PT1978831T (en)
RU (1) RU2436418C2 (en)
UA (1) UA95470C2 (en)
WO (1) WO2007085609A1 (en)

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WO2011058388A1 (en) * 2009-11-13 2011-05-19 Aceites Y Grasas Vegetales S.A. Acegrasas S.A. Multifunctional liquid flavouring product
WO2012080063A1 (en) 2010-12-17 2012-06-21 Unilever Nv Stock cube
WO2013037650A1 (en) 2011-09-15 2013-03-21 Friulchem Spa Compositions for oral administration to animals, production methods thereof and uses of same
WO2014033230A1 (en) 2012-08-31 2014-03-06 Friulchem Spa Compositions for oral administration to animals, production methods thereof and uses of same
WO2014095196A2 (en) 2012-12-20 2014-06-26 Unilever N.V. Porous composition comprising salt and edible fat
EP3123875A1 (en) 2015-07-31 2017-02-01 Unilever N.V. Savoury concentrate comprising inorganic salt, fat and xanthan gum
WO2017021073A1 (en) 2015-07-31 2017-02-09 Unilever N.V. Savoury concentrate comprising inorganic salt, fat and gellan gum
WO2017021070A1 (en) 2015-07-31 2017-02-09 Unilever N.V. Savoury concentrate comprising inorganic salt, fat and carboxymethyl cellulose
WO2018137921A1 (en) 2017-01-25 2018-08-02 Unilever N.V. Savoury concentrate comprising inorganic salt, fat and psyllium seed husk gum
WO2019081400A1 (en) 2017-10-26 2019-05-02 Nestec S.A. Process for the production of a bouillon tablet, bouillon tablet and its use
WO2019081396A1 (en) 2017-10-26 2019-05-02 Nestec S.A. Process for the production of a bouillon powder, a bouillon powder and its use
WO2019145353A1 (en) 2018-01-24 2019-08-01 Societe Des Produits Nestle S.A. Process for preparing a bouillon tablet
CN110089718A (en) * 2019-05-13 2019-08-06 武汉轻工大学 A kind of sheet chicken essence seasoning and preparation method thereof
WO2019192964A1 (en) * 2018-04-06 2019-10-10 Societe Des Produits Nestle S.A. Process for preparing a bouillon tablet
WO2019192959A1 (en) * 2018-04-06 2019-10-10 Societe Des Produits Nestle S.A. Process for preparing a bouillon tablet
WO2019192960A1 (en) * 2018-04-06 2019-10-10 Societe Des Produits Nestle S.A. Process for preparing a salt-starch powder with binding properties
WO2019192965A1 (en) * 2018-04-06 2019-10-10 Societe Des Produits Nestle S.A. Process for preparing a bouillon tablet
WO2019192956A1 (en) * 2018-04-06 2019-10-10 Societe Des Produits Nestle S.A. Process for preparing a salt-fiber powder with binding properties
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