MX2007012945A - Packaged solid concentrates for preparing a bouillon, soup, sauce, gravy or roux or for use as a seasoning and process for preparing the same. - Google Patents

Abstract

A process for preparing a packaged, shaped concentrate article for preparing a bouillon, soup, sauce, gravy, or roux or for use as seasoning, the concentrate article comprising salt and/or starch/flour, and one or more of fat, taste and/or flavour imparting substances, the process comprising the steps of mixing the ingredients, shaping a portion of the mixture by roller compacting, packaging the so-obtained solid concentrate article in a container, wherein the container, when closed, has a volume which is at least 10% larger than the volume of the solid concentrate article, and which article can be crumbled between fingers.

Description

SOLID PACKAGED CONCENTRATES TO PREPARE A CONSOMÉ, SOUP, SAUCE, JUICE OF MEAT OR BASE OF OR FOR USE AS SAZONER AND PROCESS FOR THEMSELVES Field of the Invention The present invention relates to a process for preparing packaged solid concentrated items for (preparing) a broth (including broth), soup, sauce (including or sauce binder and meat juice, sauce base) or for Used as a seasoning, concentrated items are produced in a way that allows new packaging concepts. The process involves roller compaction, and the concentrated particles thus obtained are not in the form of a traditional tablet or cube but have one or two convex sides, similar to the shape of, for example, pellet, lentil, briquette, stone, dragee, cushion, egg (optionally flattened) or ball (optionally flattened).

| BACKGROUND OF THE INVENTION Solid concentrates (at room temperature) for consommés, sauces, meat juices or for use as seasonings are widely used to produce a broth, broth, meat juice or sauce in a convenient form, or which can be add to other foods to I Ref. 186251 Provide a flavor or seasoning. Such concentrates can form the broth or whole sauce, for example in dilution with an aqueous (hot) liquid, optionally with stirring and denating it over time, or they can be used as an addition to other dishes, for example for flavoring purposes, espesarf or texture. These concentrates are often referred to as "dry" products, since they have a dry appearance, yet such concentrates can contain up to 15 or even up to 20% moisture, for example as part of the flour or starch used. Related concentrates usually contain one or more of the following components: salt, substance imparting taste and / or flavor (different from salt and sugar) similar to herbs, spices, powders or plant particulates, flavorings, taste enhancers (such as such as mono sodium glutamate), flour (or a source of alternative oil), thickeners not of starch, fat and optionally other components such as, for example, dyes. The individual amounts of these compounds usually depend on the proposed use and local taste. For example, a bouillon concentrate will usually contain less fat * or a concentrate for sauce or meat juice, and a seasoning will usually contain more salt and taste enhancers than a sauce. The most common physical formats in which such concentrates or solid seasonings are available they are powders, granulates and unit dose concentrates such as cubes or tablets. The powders and granulates are usually offered in sacks or jars, the cubes usually individually wrapped and packed in a box. The powders can be prepared by mixing all the ingredients in the appropriate ratio, optionally followed by granulation to obtain granules using equipment known in the art. The powders and granules have some advantages, for example simple inexpensive packaging, good dispensability, while unit dose concentrates such as cubes and tablets can be advantageous, for example in terms of convenience, dosage, and appearance. Conventional seasoning and bouillon cubes are prepared by mixing the ingredients, followed by pressing them into a bucket, either in a mold which already contains a wrap, which is then folded into a closed envelope after the pressing operation, or the cube, after pressing, is removed from the mold, and a wrap is wrapped around it. Alternatively, cubes or tablets can be prepared by mixing all the ingredients followed by extrusion and cutting of the extrudate, followed by wrapping a wrap around it. The wrappers (usually made of sheet or sheet-like material, such as aluminum, paper, plastic or composite sheet or sheet metal materials) around the extruded or pressed cubes Conventionally they are wrapped completely hermetically around the cube or tablet. Although such packaging material is | it is totally hermetic against the concentrate of j broth has some advantages, there is a desire for concentered articles that allow different packaging options to pack them. Accordingly, there is a need for a process that makes it possible to manufacture solid concentrated articles of a certain size (e.g., minimum weight per particle 0.04 g, preferably at least 0.05 g) to prepare a broth (including broth and soup), sauce (including salting binder and meat juice) or for use as a sauce or seasoning base concentrate, and the solid concentrate article allows the use of alternative packaging than the usual hermetically adherent wrappers. Still, the solid concentrates so prepared should allow crumbling between the fingers (ie, by manual force, without tools, and completely easy) when such is the way such concentrates for example seasoning are usually applied (ie the cubes should not be be hard rock). Even though, for example the concentrates to prepare a consommé or sauce are not always crumbled, in addition to this it is preferred that they can fall apart, as the opposite (hard rock cubes) usually also means that they undesirably take a long time to dissolve or melt Preferably the articles concentrated while in the package should remain stable. EP 1214895 and WO 98/12934 describe processes for preparing high fat edible concentrate particles (25-39% and 15-35%, respectively) by first melting the fat, followed by mixing the fat of the particulate ingredients, followed by melting in one form and cooling to solidify. EP 1491101 describes the manufacture of marmoreal seasoning or bouillon cubes, prepared by roller compaction of a particulate mixture.

I Brief Description of the Invention It was found that mixtures of particulates (dry) such as salt, starch or flour, substances that impart taste or taste can be manufactured in concentrated articles.

I solids (for example, particles of more than 0.04 g of material, preferably more than 0.05 g of material) by compacting the mixture with rollers, and that such a concentrated article compacted with rollers allows different packaging options than conventionally hermetically wrapped cubes or tablets , and solid concentrates do not need to be hard rock, that is they can still be crumbled between the fingers. Roller compaction is also referred to as (b) compressing a portion of the mixed ingredients obtained under (a) to a solid concentrate article by roller compaction using a pair of rolls, wherein at least one of the rolls of the pair has molds, (c) packaging the solid concentrate article obtained under (b) in a container, wherein the container, when closed, has a volume which is at least 10% greater than the volume of the solid concentrate article. Preferably, the article produced by step (b) has a weight of 0.04 to 30 g, preferably 0.05-30 g, more preferably 0.5-20 g, and most preferably 1-12 g. The invention further relates to packaged solid concentrate articles which can be prepared by the above process: that is, the invention further refers to the packaged solid concentrate article for preparing a broth, soup, sauce, meat juice, or salsa base, or for use as a seasoning, the concentrated article comprises (by weight of total composition): - 2-70 (5-50%) of salt and / or 1-70% (preferably 1-40%) of starch or flour, and one or more of: convex with one opposite flat side or (preferably) two opposite convex sides and has a weight of 0.04 to 30 g, preferably 0.05-30 g, more preferably 0.5-20 g, and most preferably 1-12 g, and wherein the packaging , when closed, it has a volume which is at least 10% greater than the volumeii of the solid concentrated article in the packaging. The invention further relates to the use of a packaged solid concentrate article as defined before and afterwards to prepare a consommé, soup, sauce, meat juice, or sauce base, or for use as a seasoning Detailed Description of the Invention Roller compaction (also called briquetting, roll compaction, or roll pressing, all of which are referred to herein as roller compaction) is, for example, described for other materials. in, for example, EP 1120436 and by P. Guignon and Simón in: Powder Technologu 130, pp 41-48, 2003. Roller compaction usually means i feed the material between a pair of rollers (or rolls), where ' the pair of rollers has its axis of rotation I horizontally aligned and the circumferential surface of both rollers faces each other. At least one of the rolls, preferably both rolls, has molds to shape the material. The rolling action presses the material together in the mold and by additional rotation the material is usually released. The molds are preferably concave molds. The typical concave molds in the rolls are molds in the form of halves of a pellet, lentil, briquette, stone, dragee, cushion, egg or ball; in the operation, both halves of the mold (in the case of two reddish-browns operated together) will form the particle of concentrated in the form of a pellet, lentil, briquette, stone, dragee, cushion, egg or ball, respectively. In the process according to the present invention, it may be preferred that the container, when closed, have a volume which is at least 15%, and more preferably at least 20% greater than the solid concentrate article. The word "container" should be interpreted as packaging surrounding the concentrated article. It can be prepared from a wide variety of materials. It does not necessarily mean that it seals the concentrated article of the environment, but it can mean that it can be rigid, flexible, or a little between them, or a combination of rigid or flexible material. The packaging can be partially or completely transparent. The packaging can be resealed such as a bottle with a screw cap. Each of the concentrated articles according to the present invention can be in a separate container (volume). Packages suitable for such purpose include blister pack, loose wrap, bag, bag or "flowpac". A multitude of concentrates in containers can be bonded together, such as, for example, a blister package in the form of a strip or sheet, containing a plurality of cavities (sealed), each cavity containing a concentrated article in accordance with this invention. In addition, a flowpack can consist of a strip of cavities linked together, each cavity comprising a concentrated article according to the present invention. It may also be possible to pack a plurality of solid concentrated articles while they are manufactured as described herein in a container. Therefore, the invention also relates to a process according to this invention wherein a plurality of solid concentrated articles as obtained under step (b) of the process are packaged together in a container. Joint packaging means herein that a single packaging container comprises more than one solid concentrate. It will usually mean that the solid concentrates are in contact with one another. Suitable containers for such comprises: a jar, jar, can, can, box, bag, sack, flowpack, envelope, or "doypack". In the process according to the invention the level of fat is preferably 3-45% (by weight of the total compressed ingredients), more preferably 15-45% (by weight), most preferably 20-45% (by weight), in particular for consommés, soups, seasonings. For high fat formulations (eg, sauces, meat juices, sauce bases) the level of fat may be preferred to be 10-70% or 10-60% (by weight of the total compressed ingredients), more preferably 20 -60% (by weight).

The fat used in the process and product according to the present invention is preferably solid at room temperature, preferably the fat has a melting point above 35 ° C, more preferably above 40 ° C. However, part of the fat, up to 5% or even 10% of the total amount of fat may be a lower melting fat (eg, chicken fat) or a liquid oil. The solid fat used preferably is in the form of flakes or powdered fat. Part of the fat can be hidden fat: as a (for example, above 45 or 50% total fat in the total composition) are desired. Although the fats used in the present invention will be mainly triglycerides of I Fatty acid, the fat fraction can also comprise steels (plant) or sterols (plant) as part of the fat fraction. In the present invention, the salt is preferably chloride of sodium and / or potassium. The flour may be of conventional origin, for example corn, wheat, rice, rye flour. The starch can be natural and / or (chemically and / or physically) modified. The substances that impart taste and / or flavor may comprise one or more of herbs (dried) (small leaves, parts of leaves, crushed herbs), vegetables or meat flavor, hydrolyzed or vegetable extract, meat, fish or yeast, particulate or vegetable powder, dried fruits (the particulates preferably should not be too large, for example, less than 30% of the size of the solid concentrate). The articles compacted with rollers according to the present invention may further comprise maltodextrin in an amount of 2-20% by weight, such as, for example, as a processing aid. Optionally, moisture (eg, 2-10%) can be added to the mixture to be compacted with rollers, for example, to facilitate the coherence of the material. I If a roller is used in roller compaction? having molds (concave) forming a pair with a flat roll, the concentrated articles thus produced may have a shape of which one side is flat, and the other side may be in the shape of half a pellet, lentil, briquette, stone, dragee, cushion, egg or ball. If pairs of rollers are used in the present process with pairs of molds (concaves), the concentrates may be in the form of a pellet, lentil, briquette, stone, dragee, egg cushion (optionally flattened), or ball (optionally flattened) ). In the latter case the concentrates will have two convex sides opposite each other. It can be preferred over a flat side and a convex side. The material to be formed can also comprise ingredients of different appearance, for example, different color. Such differently colored ingredients can be totally large granules, so that the marble objects can be distinguished (for example visually or by touch) in the soup concentrate or sauce, resulting shaped seasoning. This can be obtained as above, by using ingredients colored differently, optionally the ingredients can be in the form of granules. Although it is theoretically possible with the process as described above to manufacture a range of different forms of the concentrates, it may be preferred that the molds be in the form of a half of a pellet, briquette, stone, dragee, cushion (all optionally with sharp or round edges), or the shape of a ball in half, or the shape of a flattened ball, in half, or the shape of an egg (optionally flattened) longitudinally in half. The concentrates thus produced can then be in the form of a pellet, lentil, brique-a, stone, dragee, cushion (with or without round edges), the border of a ball (flattened), or of an egg (possibly flattened), respectively. Many different forms are possible. It may be preferred to have forms of the molds without sharp edges to facilitate the release of the molded material from the mold. The molds can be asymmetric, or different in both rollers. Another option could be to have relief (positive or negative) in one or more of the molds, so that the shaped particles can be made with relief decoration, for example, letters, symbols, figures, marks, and so on. In theory, all size classifications are possible for the molds, but it may be preferred that the surface area I of a mold be at least 0.2. (preferably at least 0.3, most preferably at least 0. 5) cm2. It may be preferred that the surface area of a mold < psté below 50 cm2. It was found that small sizes for the concentrates are preferred, for example concentrates (of the compositions herein) in the form of pellets or similar "to lentil (or cushions, stones, briquettes, etc.) having a weight (per particle). ) of 0.04-4 g, preferably 0.05-4 g, more preferably 0.05-2 g, most preferably 0.05-1 g, the technique of the present invention is quite suitable for preparing such with high yield Molds for such relatively small particles preferably have a surface area of 0.2-3, preferably 0.3-1.5, more preferably 0.3-1 cm2. produc: -r particles of large size according to the present invention (for example, cushions, briquettes, stones) having for example a weight of 1-30 g, preferably 1-20 g, and most preferably 1-12 g, The roll molds preferably have such a size that the surface area of the molds is preferably 0.5-20, preferably 1-20, more preferably 2-10 cm2. Accordingly, the total of the concentrated article preferably has a weight of 0.04-30 g, more preferably 0.05-20 g, still more preferably 0.05-12 g. A preferred arrangement can be seen in Figure 3 of EP 1120436, where the feed to the pair of rollers is achieved by a hopper or screw feeder, but other feeding mechanisms as known in the art can be used, for example using gravity. The rollers and feeding mechanism may comprise additional equipment such as, for example, scrapers, screens, transport mechanisms for transporting the fed material or the shaped articles, packaging equipment, conveyor belts, separation equipment, flow pack or packaging machines. multiple. In addition, a drive mechanism for the rollers will usually be part of this, for example, a motor and / or gear, and the speed and pressure control of the knees. The degree of compaction as well as the density can be adjusted by regulating the speed of the rollers and / or the feed speed of the material to the rollers. An advantage of the present invention over techniques such as extrusion is that the product in the forming is not subjected to heat formed in the forming equipment itself (for example, by friction), so little heat develops in the forming of the mixture. It may not be necessary for most applications, but the rollers can be heated or cooled. The mixture to be compacted and shaped preferably does not melt and / or heat prior to feeding the rollers. The process according to the present invention can be used to prepare packaged solid concentrates for various applications (to prepare a broth, broth, soup, sauce, as a soup or sauce extender, meat juice, meat juice extender, base sauce, or for use as a seasoning), as long as they have the general composition as described above and are packaged along the lines as described above. The invention additionally relates to (use of) a solid or packaged solid seasoning product or packaged solid broth conformed following the process according to ICL present invention, comprising (wt% total composition): (a) 2- '' 0% (preferably 10-60%) of salt (b) 10-95% (preferably 15-80%) of a substance which I impart taste and / or taste that includes herbs, spices, particulates or vegetable powders, flavorings, taste enhancers, (c) 0-30% (preferably 0-10%) sugar, (d) 0-20% starch or flour, (e) 3-40% (preferably 5-20%) of fat, (f) optionally 2-20% of maltodextrin, (g) optionally moisture, wherein the article is in a form having a convex side with one opposite flat side or two opposite convex sides and has a weight of 0.04 to 30 g, preferably 0.05-30 g, more preferably 0.5-20 g, and most preferably 1-12 g, and wherein the packaging, when closed, has a volume which is at least 10% higher (preferably at least 15%, more preferably at least 20%) than the volume of the solid concentrate article in the package. The invention therefore also relates to a roller compaction process of the above mixture, followed by packing the solid concentrate article into a container, wherein the container, when closed, has a volume which is at least 10% , preferably at least 15%, more preferably at least 20% greater than the volume of the solid concentrate article. The invention additionally refers to (use of) with 1 ^ present invention, comprising (% by weight of total composition): (a) 3-30% (preferably 5-20%) of salt, (b) 10-95% (preferably 15-80%) of a substance that imparts taste and / or flavor that includes herbs, spices, particulates or vegetable powders, flavorings, taste enhancers, (c) 0 -: 5% sugar, (d) 0.5-50% (preferably 1-30) %) of starch or flour, (e) 3-25% (preferably 3-10%) of fat, (f) optionally 2-20% of maltodextrin, (g) optionally moisture, in which the article is in a form having a convex side with an opposite flat side or two opposite convex sides and has a weight of 0.04 to 30 g, preferably 0.05-30 g, more preferably 0.5-20 g, and most preferably 1-12 g, and wherein the packaging, when closed has a volume which is at least 10% higher (preferably at least 15%, more preferably at least 20%) C [ie the volume of the solid concentrate article in the packaging. The invention therefore also relates to a roller compaction process of the mixture above, followed by packaging the solid concentrate article in a container, wherein the container, when closed, has a volume which is at least 10%, preferably at least 15%, more preferably at least 20% greater than the volume of the solid concentrated article. The invention further relates to (use of) a concentrated sauce article (including meat juice) packaged shaped following the process according to the present invention, comprising (% by weight of total composition) (a) 2-é0% (preferably 2-25%) of salt, (b) 0-65% (preferably 5-50%) of a substance imparting taste and / or flavor which includes herbs, spices, partic?)? vegetable sides or powders, flavorings , taste enhancers, i (c) 0-20% sugar, (d) 2-65% starch or flour (preferably 10-60%), (e) 3-60% fat (preferably 3-45% ), (f) optionally 2-20% maltodextrin, (g) optionally moisture, wherein the article is in a shape having a convex side with an opposite flat side or two opposite convex sides and has a weight of 0.04 to 30 g, preferably 0.05-30 g, more preferably 0.5-20 g, and most preferably 1-12 g, and wherein the packaging, when closes, has a volume which is at least 10% higher (preferably at least 15%, more preferably at least 20%) than the volume of the solid concentrate article in the package. The invention therefore also relates to a roller compaction process of the above mixture, followed by packing the solid concentrate article into a container, wherein the container, when closed, has a volume which is at least 10%, preferably at least 15%, more preferably at least 20% greater than the volume of the solid concentrate article. The invention further relates to (use of) a concentrated article based on packaged sauce base shaped following the process according to the present invention, comprising (wt% of total composition): (a) 35-70% starch or flour, (b) 30-65% fat, (c) optionally 2-20% maltodextrin, (d) optionally moisture, wherein the article is in a form having a convex side with one opposite flat side or two opposite convex sides and has a weight of 0.04 to 30 g, preferably 0.05-30 g, more preferably 0.5-20 g, and very I preferably 1-12 g, and where the packaging, when closed, has a volume which is at least 10% higher (preferably at least 15%, more preferably at least 20%) than the volume of the solid concentrate article in the package. The invention therefore also relates to a roller compaction process of the above mixture, followed by packing the solid concentrate article into a container, wherein the container, when closed, has a volume which is at least 10% , preferably at least 15%, more preferably at least 20% greater than the volume of the solid concentrate article. For articles according to the present invention, and also for the articles as described above, it may be preferred that the container, when closed, has a volume which is at least 15%, and more preferably at least 20 %% greater than the volume of the solid concentrated article. The word "container" should be interpreted as packaging surrounding the concentrated article. It can be prepared from a wide variety of materials. It does not necessarily mean that it seals the concentrated article of the environment, but it can mean that it can be rigid, flexible, or a little between them, or a combination of rigid or flexible material. The packaging can be partially or completely transparent. The packaging can be resealed such as a bottle with a screw cap.

Each of the articles concentrated according to lc. present invention can be in a separate container. The suitable packages for such purpose include blister pack, loose wrap, bag, bag or "flowpack". A multitude of concentrates in containers can be bonded together, such as, for example, a blister package in the form of a strip or sheet, containing a plurality of cavities (sealed), each cavity containing a concentrated article according to this invention. . In addition, a flowpack can consist of a strip of cavities linked together, each cavity comprising a concentrated article according to the present invention. | It may also be possible to package a plurality of solid concentrate articles as manufactured as described herein in a container. Therefore, the invention also relates to a process according to this invention wherein a plurality of solid concentrated articles as obtained under step (b) of the process are packaged together in a container. Joint packaging means herein that a single packaging container comprises more than one solid concentrate. It will usually mean that the solid concentrates are in contact with each other. Suitable containers for such comprises: a jar, jar, can, can, box, bag, sack, flowpack, envelope, or "doypack".

The invention additionally relates to the use of a packaged solid concentrate article for preparing a broth, soup, sauce, meat juice, or sauce base, or for use as a seasoning, the concentrated article comprises (by weight of total composition ): 2-70% (preferably 5-60%) of salt and / or 1-70% 1-40%) of starch or flour, - 3-60% (preferably 5-40%) of fat 10-95% of a substance imparting taste and / or flavor including herbs, spices, particulates or vegetable powders, flavorings, taste improvers, sugar, - optionally moisture, wherein the particle is in a shape having a convex side with an opposite flat side or two opposite convex sides and has a weight of 0.04 to 30 g, preferably 0.05-30 g, more preferably 0.5-20 g, and most preferably 1 -12 g, and wherein the packaging, when closed, has a volume which is at least 10% greater than the volume of the solid concentrated article in the packaging. The invention also relates to the use of such a concentrate, wherein the concentrated article is dissolved in food, a dish, or an aqueous or melted liquid in or with food, a dish or an aqueous liquid. The invention additionally relates to the use of concentrated when it is crumbled on top of the food, a plate, in a cookware or after the preparation of food or a dish.

EXAMPLES Various mixtures for seasoning, soup and sauce concentrates were subjected to shaping equipment similar to Fig. 3 of EP 1120436. The mixtures used and the way they were processed are described below.

Example 1: Fat-based chicken seasoning for cushioning All the ingredients as in table 1 except that the fat flakes were mixed in a grate mixer at 120 rpm for 2 minutes. Then the palmine flakes were added. The mixing was continued for 7 minutes. The final product temperature 35-40 ° C. The mixture was added to the feed hopper of the forming equipment as mentioned above. The rolls of the rollers were 33x19 mm, 2 lines of 25 molds in each roller. Feed screw speed: 55 rpm. Speed of the rollers: 5 rpm. Pressure 45-50 kN. The resulting product were cushion-shaped pieces suitable as a chicken seasoning to other products food, and cushion-shaped pieces may crumble between your fingers. The cushion-shaped pieces thus obtained had a volume of about 4.5 ml. The items thus obtained were packed as follows: 12 pieces in a 200 ml pack, as well as 20 pieces in a 150 ml cardboard box. The proper packaging could also be 1 piece in a flow wrap of 10 ml.

Example 2: Vegetable bouillon cushion pieces All the ingredients as in table 2 except that the pieces of herbs, vegetables and fat flakes were mixed in a grate mixer at 120 rpm for 1 minute, during the mixed flakes of fat were added. The mixing was continued for 3 minutes, after which They added pieces of herbs and vegetables. Mixed for 1 minute at 60 rpm. The mixture was added to the feed hopper of the forming equipment. The molds of the rollers were 20x29 mm. Feeding screw speed: 50 rpm. Roller speed: 10 rpm. Pressure 25-30 kN. The resulting product were cushion-shaped pieces suitable as a consommé of vegetables in the mixing with hot water, comparable with the taste and use of the cubes of with orne of conventional vegetables, and they will be able to crumble between the fingers. The cushion-shaped pieces thus obtained had a volume of approximately 4 ml. The items thus obtained were packed as follows: 15 pieces, in a 200 ml pack, as well as 1 piece in a 10 ml ampule pack.

Table 2 Example 3: Beef consommé cushion pieces All the ingredients as in table 3 except that water and beef extract were mixed in a grate mixer at 120 rpm for 1 minute. Water and beef extract were added. The mixing was continued for 5 minutes. Mix temperature after mixing: 35-40 ° C. The mixture was added to the feed hopper I of the forming equipment. The molds of the rollers were 20x24 mm. Feeding screw speed: 60 rpm.

Pressure 40-45 kN. The resulting product were cushion-shaped pieces suitable as a beef stew in the mixing with hot water, comparable with the taste and use of conventional beef bouillon cubes, and may crumble between the fingers. The cushion-shaped pieces thus obtained had a volume of approximately 2.9 ml.

The aforementioned articles were packed as follows: 30 pieces in a 200 ml pack. The proper packaging could be 2 pieces in a 12 ml ampoule package.

Example 4: Yellow pea soup cushion pieces All the ingredients as in table 4 except that the smoked bacon pieces were mixed in a grid mixer at 120 rpm for 30 seconds. The pieces of smoked tocii.no were added. The mixing was continued for 8 minutes at 120 rpm. The product was fed through a screen mill (30 mm) and mixed in a low shear screw mixer for 1 minute. The mixture was added to the feed hopper of the forming equipment. The molds of the rollers were 20x24 mm. Feeding screw speed: 60 rpm. Speed of the rollers: 5 rpm. Pressure 55-60 kN. The resulting product were cushion-shaped pieces (which could be overstuffed between the fingers) suitable for producing a yellow pea soup when mixed with hot water, comparable with taste and use as the yellow pea soup concentrates (Germany) . The cushion-shaped pieces thus obtained had a volume of approximately 2.9 ml. The items thus obtained were packaged as follows: 30 pieces in a 200 ml pack, as well as 60 pieces in a 350 ml square metal can. The proper packaging could be 5 pieces in a 30 ml filow wrap.

Tabl [a 4 Example 5: Pieces in the form of chicken cushion with garlic All the ingredients as in table 5 except that l -oopip garlic grains, parsley leaves, fat flakes and water were mixed in a grate mixer at 120 rpm for 1 minute. During mixing, water and fat flakes were added. The mixing was continued for 3 minutes. The product was fed through a screen mill (30 mm) and mixed in a low shear screw mixer for 1 minute. Garlic grains and parsley leaves were added. The mixing was continued for 3 minutes additional The mixture was added to the feed hopper of the forming equipment. The molds of the rollers were 20x24 mm. Feeding screw speed: 50 rpm. Speed of the rollers: 6 rpm. Pressure 35-40 kN. The resulting product were pieces in the form of coín (which could be overflowed between the fingers) suitable as a chicken broth with garlic in the mixing with hot water, comparable with the taste and use of cubes of chicken broth with garlic conventional The cushion-shaped pieces thus obtained had a volume of approximately 2.9 ml. The items thus obtained were packaged as follows: 30 pieces in a 200 ml pack, as well as 60 pieces in a 350 ml square metal can. The appropriate packaging could be 5 pieces in a 30 ml flow wrap.

Example 6: Supreme sauce cushion pieces All the ingredients as in table 6 except that the fat powder and the fat flakes were mixed in a grate mixer at 120 rpm for 2 minutes. During mixing, the fat flakes were added. The mixing was continued for 1 minute. The product was fed through a screen mill (30 mm) and mixed in a low shear screw mixer for 1 minute. The fat powder was added. Mixing was continued for an additional 2 minutes. The mixture was added to the feed hopper of the forming equipment. The molds of the rollers were 20 x 24 mm. Feeding screw speed: 45 rpm. Speed of the rollers: 5 rpm. Pressure 30-35 kN. The resulting product were cushion-shaped pieces suitable as a supreme sauce when mixed with hot water, comparable to the taste and use of the supreme sauce concentrates, and may crumble between the fingers. The cushion-shaped pieces thus obtained had a volume of approximately 2.9 ml. The articles thus obtained were packed as follows: 30 pieces in a 200 ml pack. The proper packaging could be 2 pieces in a 30 ml ampoule package.

Example 7: Pieces in the form of a sauce base cushion The ingredients as in table 7 were mixed in a stephan cutter at 1500 rpm with scrapers. The mixture was subsequently heated to 120 ° C (by indirect steam, double jacket). The present moisture evaporated below 3-5% applying vacuum. The product was crystallized in a cooling band. The crystallized sauce base was granulated in a sieve granulator. The mixture was fed to the rollers of the gravity forming equipment. The molds of the rollers were 14x14 mm. Speed of the rollers: 7 rpm. Pressure 15-20 kN. The resulting products were base pieces of sauce in the form of a cushion suitable to be mixed with a Table 7 Ingredients Amount [%] Vegetable fat 40 Wheat flour 60 Example 8: Vegetable bouillon cushion Tabl 8 Ingredients Amount [%] Vegetable graaa (mp 50-55 ° C¡ 12 Modified starch Lactose 10 Maltiodextriña 11 Salt 36 MSG 13 Yeast extract Herbs Vegetable part (dry) Spices and flavorings The ingredients of Table 8 except that the herbs were mixed in a mixer for about 3 minutes; the herbs were added and mixed for another half minute. The mixture was added in the hopper of feeding of the forming equipment (similar to the previous examples). The molds of the rollers were 24x24 mm. Feeding screw speed: 70 rpm. Speed of the rollers: 5 rpm. Pressure 41-43 kN. The resulting products were pieces of vegetable bouillon in the form of a cushion suitable for being mixed with a hot aqueous liquid to form a consommium of vegetables under agitation and heating, and may crumble between the fingers. The cushion-shaped pieces thus obtained had a volume of about 4.7 ml and a weight of about 8 g. The items thus obtained were packed as follows: 10 pieces in a 100 ml square plastic jar, 30 pieces in a 350 ml square metal tin, 10 pieces in a 150 ml aluminum bag, 12 pieces in a box square carton of 166 ml, 1 piece in a 9 ml ampoule. The appropriate packaging could be 2 pieces in a 25 ml flow wrap, or 1 piece in a 12 ml flow wrap Example 9: Chicken consommé Table 9 Ingredients Amount [%] Gra a vegetal (mp 48-52 ° C) 12 Sugar Maltodextrin 12 Salt 44 Ingredients Amount [%] MSG 10 Yeast extract Herbs Piezja chicken meat (dried) Vegetable (dry) Spices and flavorings The ingredients as in Table 9 except that the Ififers were mixed in a mixer for about 3 minutes; the herbs were added and mixed for another half minute. The mixture was added to the feed side of the forming equipment (similar to the previous examples). The molds of the rollers were 17.5x17.5 mm. Feeding screw speed: 65 rpm. Speed of the rollers: 7 rpm. Pressure 43-45 kN. The resulting products were cushioned chicken bouillon pieces suitable for being mixed with a hot aqueous liquid to form a chicken broth under agitation and heating, and may crumble between the fingers. The cushion-shaped pieces thus obtained had a volume of approximately 2.4 ml and a weight of 4 g. The items thus obtained were packed as follows: 20 pieces in a 150 ml aluminum bag, 12 pieces in a cardboard box! of 166 ml. The proper packaging could be: 3 pieces in a flow wrap of 20 ml, 1 piece in a flow wrap of 7 ml, 1 piece in a 5 ml ampoule. . It is noted that in relation to this date, the best method known to the applicant to carry out the aforementioned invention, is that which is clear from the present description of the invention.

Claims (17)

1. Claims | Having described the invention as above, the content of the following claims was claimed as property: I 1. Process for preparing a packed solid concentrate article for preparing a broth, soup, sauce, meat juice, or sauce base or for use as a seasoning, the concentrated article comprises (by weight in total composition) - 2-70 % salt and / or 1-70% starch or flour, and one or more of: - 3-60% fat - 10-95% of a substance that imparts taste and / or flavor, including herbs, spices, particulates or vegetable powders, flavorings, taste enhancers, sugar, characterized in that it comprises the steps of: (a) mending the ingredients, (b) forming by compression a portion of the mixed ingredients obtained under (a) for a compact solid article compacting per roll using a pair of rolls, wherein at least one of the rolls of the pair has molds, (c) packages the solid concentrate article obtained under (b) in a container, where the container, when closed, has a volume which is at least 10% larger than the volumerl of the solid concentrated article.
2. 2. Process according to claim 1, characterized in that the container, when closed, has a volume which is at least 15%, preferably at least 20% greater than the volume of the solid concentrated article.
3. 3. Process according to claim 1-2, characterized in that the container is a blister pack, loose wrap, bag, sack, or flowpack. Process according to the claims, characterized in that a plurality of solid concentrated articles when obtained under (b) are packaged together in a container. 5. Process according to claim 4, characterized in that the container is a jar, bottle, can, can, box, bag, bag, flowpack, envelope, or doypack. I 6. Process according to claim 1, characterized in that both rollers of the roller pair have molds. Process according to claims 1 to 6, characterized in that the rollers have concave molds. 8. Process according to claim 1 to 7, characterized in that the molds are in the form of halves of a pellet, lentil, briquette, stone, dragee, cushion, egg (flattened) or ball (flattened). 9. Packaged solid concentrated articles, which can be prepared by the above process: that is, the invention additionally refers to an article in the particle the particle is in a shape having a convex side with an opposite flat side or two opposite convex sides and has a weight of 0.04 to 30 g, preferably 0.05-30 g, more preferably 0.5-20 g, and most preferably 1-12 g, and wherein the packaging, when closed, has a volume which is at least 10% greater than the volume of the solid concentrated article in the packaging. 10. Packaged solid concentrate article according to claim 9, characterized in that the packaging, when closed, has a volume which is at least 15%, preferably at least 20% greater than the volume of the solid concentrated article. 11. Concentrated solid packed article according to claim 9 to 10, characterized in that the container is a blister package, loose wrap, bag, or flowpack. 12. Packaged solid concentrate article according to claims 9 to 11, characterized in that a plurality of solid concentrated articles are packaged together in a package. 13. A packed solid concentrate article according to claims 9 to 12, characterized in that the container is a jar, bottle, can, can, box, bag, bag, flowpack, envelope, or "doypack". 14. Packaged solid concentrate article according to claims 9 to 13, characterized in that it has a weight of 0.04-30 g, preferably 0.05-20 g, more preferably 0.05-12 g. ! 15. Packed solid concentrate article according to claims 9 to 14, characterized in that it is in the form of a pellet, lentil, briquette, stone, lozenge, cushion, egg or ball. 16. Packaged solid concentrate article according to claims 9 to 15, characterized in that the multiple phases can be distinguished by vision or by touch. 17. Use of a packed solid packed item