CODEX STAN 117-1981 Standard for Bouillons and Consommés
1 SCOPE
This Standard applies to bouillons, consommés (meat and poultry) and similar products named by other corresponding culinary terms intended for direct consumption and presented either in their ready-to-eat or in dehydrated, condensed, frozen or concentrated form.
2 DESCRIPTION
2.1 PRODUCT DEFINITIONS
2.1.1 Bouillons and Consommés
Bouillons and consommés are thin clear liquids obtained either by cooking of suitable protein-rich substances or their extracts and/or hydrolysates with water, with or without the addition of seasonings and/or flavouring substances, edible fats, sodium chloride (salt), spices and their natural extracts or distillates or other foodstuffs to improve their taste, and such additives as are permitted in Section 4, or by reconstitution of an equivalent mixture of dehydrated ingredients according to the directions for use.
2.1.2 Beef
Beef from bovine carcasses from which the thick ligaments and the larger fat tissues have been removed and with an average content of 70% visible lean beef. In order to reach 35 mg creatinine/l in beef bouillon 10 – 12 g of such raw beef meat is necessary. The variation of the creatinine content in beef meat changes the amount of raw beef meat to be used in correlation.
2.1.3 Beef Extract
Beef extract is the concentrate of water-soluble components of raw beef; it is free of coagulable albumin, gelatine and fat.
The beef extract requirements listed in 3.2.1.1 and 3.2.1.2 are calculated on the basis of beef extract containing 60 % dry matter, added salt excluded.
Min. creatinine (on dry matter, added salt excluded): 8.5 % based on the AIIBP reference method.
The variation of the dry matter content changes the creatinine content in correlation and the amount of beef extract to be used.
2.1.4 Poultry
Poultry may consist of poultry meat, poultry fat, raw eviscerated carcasses of poultry or meat extracts of poultry origin. Poultry may refer to chicken, duck, goose, turkey and other birds, e.g., emu, ostrich, game birds and the chicks thereof.
2.2 FORMS OF PRESENTATION
2.2.1 Ready-to-eat Bouillons and Consommés are products intended to be consumed as presented with or without heating.
2.2.2 Condensed and Concentrated Bouillons and Consommés means liquid, semi-liquid or paste-like products which, after the addition of water according to the directions for use, yield food preparations which comply with those defined in sub-section 2.1.1 of this Standard.
2.2.3 Dehydrated Bouillons and Consommés means dry products which, after reconstitution with water according to the directions for use and with or without heating, yield food preparations which comply with those defined in sub-section 2.1.1 of this Standard.
