CULINARY SEASONING OR BOUILLON TABLET
The present invention relates to a seasoning or bouillon tablet used as cooking aid for the preparation of culinary food products. The seasoning or bouillon tablet comprises salt, oil and/or fat and a culinary flavoring, characterized in that the tablet further comprises 1 to 25 dry wt % of a cereal bran.
1 . A seasoning or bouillon tablet comprising salt, oil and/or fat and a culinary flavoring, the tablet further comprises 1 to 25 dry wt % of a cereal bran.
2 . The tablet according to claim 1 comprising 5 to 10 dry wt % of a cereal bran.
3 . The tablet according to claim 1 , wherein the cereal bran is milled.
4 . The tablet according to claim 1 , wherein the cereal bran is selected from the group consisting of rice bran, wheat bran, buckwheat bran, corn bran, oat bran, barley bran, and combinations thereof.
5 . The tablet according to claim 1 , wherein salt is sodium chloride and is comprised in an amount of at least 35 wt %.
6 . The tablet according to claim 1 , wherein the culinary flavoring is selected from the group consisting of herbs, spices, vegetable powder, meat or fish component, yeast extract, protein hydrolysate, and combinations thereof.
7 . The tablet according to claim 1 , further comprising crystalline monosodium glutamate (MSG).
8 . The tablet according to claim 1 , wherein the seasoning or bouillon tablet does not comprise maltodextrin.
9 . The tablet according to claim 1 , having a hardness of between 200 and 800 Newton.
10 . A method for reducing post-hardening of a seasoning or bouillon tablet comprising the step of including 1 to 25 dry wt % of a cereal bran into a composition of the tablet.
11 . The method according to claim 10 , wherein the method does not comprise a step of adding maltodextrin to the composition.
12 . Method for preparing a culinary food product comprising using as a seasoning or bouillon tablet salt, oil and/or fat and a culinary flavoring, the tablet comprises 1 to 25 dry wt % of a cereal bran.
13 . The method according to claim 12 , wherein the food product is selected from the group consisting of a soup, a consommé, a sauce for a meat dish, a sauce for a fish dish, and a sauce for a vegetable dish.