Bouillon cube

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Various bouillon cubes

A bouillon cube /ˈbjɒn/ (Canada and US) or stock cube (Australia, Ireland, New Zealand, South Africa, UK) or broth cube (Philippines) is dehydrated bouillon (French for broth) or stock formed into a small cube about 15 mm (12 in) wide. It is typically made from dehydrated vegetables, meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube. Vegetarian and vegan types are also made. Bouillon is also available in both granular or powdered form.

History and general information

Dehydrated meat stock, in the form of tablets, was known in the 17th century to Anne Blencowe who died in 1718[1] and elsewhere as early as 1735.[2] Various French cooks in the early 19th century—Lefesse, Massué, and Martine—tried to patent bouillon cubes and tablets, but were turned down for lack of originality.[3] Nicolas Appert also proposed such dehydrated bouillon in 1831.

In the mid-19th century, Justus von Liebig developed meat extract, but it was more expensive than bouillon cubes.

Industrially produced bouillon cubes were commercialized by Maggi in 1908, by Oxo in 1910 and by Knorr in 1912. By 1913, there were at least 10 brands available, with salt contents of 59–72%.[4]

Ingredients

The general ingredients for a stock cube are: salt, hydrogenated fat, monosodium glutamate, flavor enhancers, flavors.[5]

Production process

Contrary to popular belief, stock cubes are not made by “drying out stock” but by mixing already dry ingredients into a paste. The ingredients are usually mixed in a container (batch mixing), left to mature and then shaped into the cube form. Alternatively, they can be mixed directly into an extruder.[6]

See also

References

  1. ^ Joan Thirsk, ‘Blencowe , Anne, Lady Blencowe (1656–1718)’, Oxford Dictionary of National Biography, Oxford University Press, Oct 2005; online edn, Jan 2007 accessed 17 Nov 2016
  2. ^ Vincent La Chapelle, Le cuisinier moderne, as cited in Davis
  3. ^ Jennifer Davis, Defining Culinary Authority: The Transformation of Cooking in France, 1650-1830, Louisiana State University Press, 2013, p. 154f
  4. ^ Cook, F. C. (1913). "Bouillon Cubes". Journal of Industrial & Engineering Chemistry. 5 (12): 989. doi:10.1021/ie50060a009. 
  5. ^ https://www.walmart.com/ip/Telma-Beef-Flavour-Stock-Cube-1.50-oz/10323813
  6. ^ https://www.google.com/patents/US6099888
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