Nahrungsmittel mit langer Haltbarkeit bei Raumtemperatur und Verfahren zu deren Herstellung.

摘要

Food products for long storage at room temperature are prepared by a process of; drying ingredients until water content thereof is less than 15 wt%, heating several kinds of fats and oils which form solids or semi-solids until the contents are melted completely then cooled to prepare fatty liquid impregnating the fatty liquid into the dried ingredients, and sealing the products in the small packages. While producing, water activity of products are regulated in a range of 0.55 to 0.75 in order to inhibit the blocking and generation of microorgasms.