| 摘要 |
A method for making a bouillon article commences by forming a bouillon precursor particulate mixture comprising a salt, an effervescing agent (e.g., baking soda), a flavoring agent, and a bulking agent comprising maltodextrin. These ingredients are blended while adding water to achieve a moisture content of between about 1.4% and 2.2% wet weight basis. An anti-caking agent preferably is added to said blend and the hydrated blend is formed into shaped articles. The disclosed bouillon article has a moisture content of between about 1.4% and 2.2% wet weight basis, a hardness of at least about 6.5 kg, and a dissolution time in 93.degree. C water of less than about one minute and is made from a salt, an effervescing agent (e.g., baking soda), a flavoring agent, and a bulking agent comprising maltodextrin, which are hydrated to the target moisture content, and an optional anti-caking agent added thereto for forming a blend, which is formed into the bouillon article. |
