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US 2022/0022504 A1Published application
Savoury composition
AssigneeConopco, Inc., d/b/a UNILEVER
InventorsLuigi Carola, Tanja Grudke-Katschus, Anja Kunkel, Gila Seewi, 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.
Claims15
A process for the preparation of a savoury food article for providing a soup or broth, comprising the steps of:
- i) preparing a savoury composition comprising an edible salt, a fat, plant matter and a saccharide or polysaccharide;
- ii) filling a mould with the savoury composition and placing an elongate member in the mould such that said elongate member extends from the mould,
- iii) heating the mould containing the savoury composition and elongate member at a temperature in the range of 70 to 140° C., in the presence of moisture,
- iv) cooling the moulds and removing the savoury composition and elongate member from the mould to provide a savoury food article
1 more element
A savoury food article for providing a soup or broth consisting of a solid, savoury composition having an elongate member extending therefrom, wherein the savoury composition comprises:
- a) 1 to 15 wt. % of an edible salt selected from sodium chloride, potassium chloride and combinations thereof, based on the total weight of the composition;
- b) 1 to 25 wt. % of a fat component, based on the total weight of the composition;
- c) 1 to 60 wt. % of plant matter selected from vegetables, herbs, spices and combinations thereof, based on the total weight of the composition;
- and
- d) 1 to 25 wt. % binding agent selected from the group consisting of saccharides and polysaccharides,
- e) less than 5 wt. % water, based on the total weight of the composition,
- wherein the sum of a), b), c) and d) constitutes at least 70 wt. % of the savoury composition.
4 more elements
(canceled)
Dependencies are inferred from the claim text.