FIELD: food industry.;SUBSTANCE: procedure consists in using powder-like fat wherein at least 80% wt particles pass through a sieve with 2 mm dimension of holes. Powder-like fat is produced by means of one of the following procedures: spray cooling, dispersion cooling, irrigation frosting, granulating, dispersion, cryo-dispersion or milling. Also procedure consists in usage of liquid oil at temperature 20°C and particles of ingredients including one or more out of below listed ingredients: salt, taste intensifiers, sugar, yeast extract, and hydrolysed vegetable protein. The method further consists in mixing particles of ingredients at least with a part of powder-like fat. Upon that at least a part of oil is added to the mixture which is mixed and pressed producing cubes.;EFFECT: facilitating production of bouillon cubes utilising commercially available ingredients; also fat of bouillon cubes does not contain high amount of triglycerides of trans-non-saturated fat acids.;13 cl, 1 ex
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机译：领域：食品工业;方法：该程序包括使用粉末状脂肪，其中至少80％wt的颗粒通过孔径为2 mm的筛子。粉末状脂肪是通过以下程序之一生产的：喷雾冷却，分散冷却，灌溉结霜，制粒，分散，冷冻分散或研磨。程序还包括使用温度为20°C的液态油和成分颗粒，这些成分包括以下所列成分中的一种或多种：盐，味觉增强剂，糖，酵母提取物和水解植物蛋白。该方法进一步包括将成分的颗粒至少与一部分粉末状脂肪混合。然后，将至少一部分油加入到混合物中，将其混合并压制成立方体。效果：利用可商购的成分促进生产肉汤块;肉汤块的脂肪也不含大量反式非饱和脂肪酸的甘油三酸酯。; 13 cl，1 ex
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