Bouillon cube. History of invention and production

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Bouillon cube. History of invention and production

The history of technology, technology, objects around us

Directory / The history of technology, technology, objects around us

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Bouillon cubes are compressed, concentrated and dehydrated meat or vegetable broth. It is formed into cubes with a side of approximately 15 mm. It is made by dehydrating vegetables or meat broth, a portion of hard fat and seasoning (usually salt and monosodium glutamate). A very popular cooking tool.

Bouillon cube

Stock made from cubes is inferior in quality to fresh broth because of its high salt content and because the flavor is affected by boiling, but it is cheap and convenient and is widely used in English cuisine to flavor the dish.

They were first sold in 1882 by the Swiss entrepreneur Julius Maggi. He developed and began producing them for poor city dwellers (who couldn't afford meat) as an inexpensive way to make a nutritious soup.
Since ancient times, cooking has been an art, and cooking took a lot of time. However, the industrial revolution accelerated the pace of people's lives, and many no longer wanted to spend time preparing food.

Swiss miller Julius Maggi decided to look at this problem from a scientific point of view. As a result, he became one of the founders of food chemistry, and his name and most famous invention are known to almost every modern person. Julius Maggi (1846-1912), the youngest son of an Italian immigrant, began his career at the age of 21 as an intern in a company that owned a steam mill in Budapest.

Within two years, he rose to the rank of vice-president, after which he decided to take over the family business, taking over the management of his father's mill in the Swiss city of Winterthur. For the next few years, the company teetered on the verge of bankruptcy, as more and more new mills were opened in Europe and the prices for their services were constantly decreasing. It was then that Julius realized that it was time to master new activities. The idea was suggested to him by Fridolin Schuler, a Swiss doctor and labor inspector who drew attention to the very meager diet of workers in numerous factories. Maggi set himself the ambitious task of creating a cheap, nutritious and tasty enough instant meal, although the combination of these qualities seemed impossible.

In his desire to create such a dish, Julius Maggi was far from the first. Back in 1831, the inventor of canned food, the Frenchman Nicolas Appert, proposed to produce dehydrated broth in the form of a powder, and in 1840, the famous German chemist Justus von Liebig developed his own technology for making meat broth concentrate. But these products had a serious drawback - meat was used for their preparation, so the price of the final product was too high. Maggi, on the other hand, decided to work on dishes based on legumes, which, unfortunately, take a long time to cook, and are much inferior in taste to meat.

Therefore, Maggi devoted almost two years of his life to culinary and chemical experiments, trying to find a way to improve the taste of ready-made dishes, and finally solved this problem in 1883. He subjected the initial products to acidic hydrolysis of vegetable proteins (cooking in hydrochloric acid), after neutralizing, he obtained a mixture of amino acids, the main share of which was glutamic acid.

It is she who is responsible for the taste of "umami" ("meat"), so the product was very reminiscent of meat broth ... without the use of meat! In 1886, instant soups were introduced first in Switzerland, and then in other European countries, where they became very popular.

Bouillon cube
Maggi Kub

And in 1907, Maggi launched his most iconic product, the Maggi Kub, which made the name of the inventor world-famous. And although the recipe has been improved several times since then, the shape of the cube, which in our time can be bought at any store, has remained unchanged.

Author: S.Apresov

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