	US 12,295,392 B2
	Savoury composition
Luigi Carola, Elten (DE); Tanja Grudke-Katschus, Maintal (DE); Anja Kunkel, Heilbronn (DE); Gila Seewi, Heilbronn (DE); and Regine Weimar, Heilbronn (DE)
Assigned to Conopco Inc., Englewood Cliffs, NJ (US)
Appl. No. 17/414,339
Filed by Conopco Inc., Englewood Cliffs, NJ (US)
PCT Filed Dec. 13, 2019, PCT No. PCT/EP2019/085182 § 371(c)(1), (2) Date Jun. 16, 2021, PCT Pub. No. WO2020/126938, PCT Pub. Date Jun. 25, 2020.
Claims priority of application No. 18214406 (EP), filed on Dec. 20, 2018.
Prior Publication US 2022/0022504 A1, Jan. 27, 2022
Int. Cl. A23L 23/10 (2016.01); A23L 5/00 (2016.01); A23P 10/10 (2016.01); A23P 30/10 (2016.01)

CPC A23L 23/10 (2016.08) [A23L 5/51 (2016.08); A23L 5/55 (2016.08); A23P 10/10 (2016.08); A23P 30/10 (2016.08); A23V 2002/00 (2013.01)]

11 Claims

1. 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 a steam oven with steam injection, and

iv) cooling the mould and removing the savoury composition and elongate member from the mould to provide a savoury food article,

wherein the cooling is followed by drying of the savoury composition to a water content of less than 5 wt. % by total weight of the savoury composition.