BOUILLON ARTICLE AND METHOD OF MAKING SAME

• Main Authors: O'ROURKE, JOSEPH, MIN, STEPHEN KEE, FLOCK, JOSEPH, BOURAOUI, MOEZ
• Format: Patent
• Language: English; French
• Published: 08.01.2008
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method for making a bouillon article commences by forming a bouillon precursor particulate mixture comprising a salt, an effervescing agent (e.g., baking soda), a flavoring agent, and a bulking agent comprising maltodextrin. These ingredients are blended while adding water to achieve a moisture content of between about 1.4% and 2.2% wet weight basis. An anti-caking agent preferably is added to said blend and the hydrated blend is formed into shaped articles. The disclosed bouillon article has a moisture content of between about 1.4% and 2.2% wet weight basis, a hardness of at least about 6.5 kg, and a dissolution time in 93° C water of less than about one minute and is made from a salt, an effervescing agent (e.g., baking soda), a flavoring agent, and a bulking agent comprising maltodextrin, which are hydrated to the target moisture content, and an optional anti-caking agent added thereto for forming a blend, which is formed into the bouillon article.