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US 12,593,858 B2Granted
Savoury composition
AssigneeConopco, Inc.
InventorsTanja Grudke-Katschus, Winfried Rupp, Regine Weimar
Life of this patent
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Abstract
The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article.
Claims9
A process for preparation of a savoury food article for preparing a soup or broth comprising the steps of:
- i) preparing a savoury composition by combining an edible salt, plant matter comprising particles, a fat component, and a binding agent, which are at a temperature ranging from 10° C. to 30° C.,
- ii) adding water to the savoury composition while mixing at the temperature ranging from 10° C. to 30° C., wherein the amount of water ranges from 10 to 20 wt. %, by weight of the savoury composition,
- iii) filling a mould with the savoury composition and placing an elongate member in the savoury concentrate such that said elongate member extends from the savoury composition,
- iv) removing the savoury composition together with the elongate member from the mould to provide a savoury food article consisting of a savoury composition having an elongate member extending therefrom, and
- v) drying the savoury food article to provide a water content of less than 10 wt. %, by weight of the savoury composition
- wherein the fat component is liquid fat at 20° C.
3 more elements
A process for preparation of a savoury food article for preparing a soup or broth comprising the steps of:
- i) preparing a savoury composition by combining an edible salt, plant matter comprising particles, and a binding agent at a temperature ranging from 10° C. to 30° C.,
- ii) adding water to the savoury composition while mixing at the temperature ranging from 10° C. to 30° C., wherein the amount of water ranges from 5 to 20 wt. %, by weight of the savoury composition,
- iii) filling a mould with the savoury composition and placing an elongate member in the savoury concentrate such that said elongate member extends from the savoury composition,
- iv) removing the savoury composition together with the elongate member from the mould to provide a savoury food article consisting of a savoury composition having an elongate member extending therefrom, and
- v) drying the savoury food article to provide a water content of less than 10 wt. %, by weight of the savoury composition
- wherein the savoury food article has a total solid fat content at 20° C. of 0 to 5 wt. % based on the total weight of the composition and 1 to 8 wt. % of the edible salt based on the total weight of the composition.
3 more elements
Dependencies are inferred from the claim text.