 Various bouillon cubes | |
| Place of origin |  England and France |
|---|---|
| Main ingredients | Dehydratedbroth orstock, dehydratedvegetables, fat,MSG,salt, seasonings |
Abouillon cube/ˈbuːjɒn/ (also known as astock cube) is dehydratedbroth orstock formed into a smallcube or other cuboid shape. The most common format is a cube about 13 mm (1⁄2 in) wide. It is typically made fromdehydrated vegetables or meat stock, a small portion of fat,MSG, salt, and seasonings, shaped into a small cube.Vegetarian andvegan types are also made. Bouillon is also available in granular, powdered, liquid, and paste forms.
Dehydrated meat stock, in the form of tablets, was known in the 17th century to English food writerAnne Blencowe, who died in 1718,[1] and elsewhere as early as 1735.[2] Various French cooks in the early 19th century (Lefesse, Massué, and Martin) 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.[4]
Portable soup was a kind ofdehydrated food used in the 18th and 19th centuries. It was a precursor ofmeat extract and bouillon cubes, and of industriallydehydrated food. It is also known aspocket soup orveal glue. It is a cousin of theglace de viande ofFrench cooking. It was long a staple of seamen and explorers, for it would keep for many months or even years. In this context, it was a filling and nutritious dish. Portable soup of less extended vintage was, according to the 1881Household Cyclopedia, "exceedingly convenient for private families, for by putting one of the cakes in a saucepan with about a quart of water, and a little salt, a basin of good broth may be made in a few minutes."[5]
In the mid-19th century, German chemistJustus von Liebig developedmeat extract, but it was more expensive than bouillon cubes.
The invention of the bouillon cube is also attributed toAuguste Escoffier, one of the most accomplished French chefs of his time, who also pioneered many other advances in food preservation, such as the canning of tomatoes and vegetables.[6]
Industrially produced bouillon cubes were commercialized byMaggi in 1908, byOxo in 1910, and byKnorr in 1912. By 1913, at least 10 brands were available, with salt contents of 59–72%.[7]
The ingredients vary between manufacturers and may change from time to time. Typically, the ingredients consists of salt,hydrogenated fat,monosodium glutamate, flavor enhancers, and flavors.[8]
Maggi bouillon cubes are manufactured fromiodized salt,hydrogenatedpalm oil,wheat flour, flavor enhancers (monosodium glutamate,disodium inosinate,disodium guanylate),chicken fat,chicken meat,sugar,caramel,yeast extract,onion, spices (turmeric,white pepper,coriander), andparsley.[9]
Stock cubes are made 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.[10]
