Method for producing moist salty products

By using soluble fiber with molecular weight less than 6000g/mol and ungelatinized starch with a molecular weight of less than 6000g/mol in the production process of humid and salty products, combined with pasteurization and cooling treatment, the problem of product liquefaction and thinning is solved, the product stability and good taste are achieved, and the long-term shelf life needs are met.

CN119654074APending Publication Date: 2025-03-18SOCIETE DES PRODUITS NESTLE SA
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Patent Information

Application Number
CN202380057884.1
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Priority Date
2022-08-31
Filing Date
2023-08-14
Publication Date
2025-03-18

AI Technical Summary

Technical Problem

Existing moist and salty products are prone to liquefaction and thinning during shelf life, and it is difficult to control water activity and acidity, affecting the microbial safety and taste of the product.

Method used

By mixing water, oil, soluble fiber with a molecular weight of less than 6000g/mol and flavoring agent, pasteurization and cooling, adding ungelatinized starch, and thoroughly mixing before packaging, ensuring the stability and taste of the product.

Benefits of technology

It achieves microbial safety, low water activity, limited starch degradation, good taste and taste of humid and salty products, and has reached a shelf life of more than 9 months, avoiding the use of chemical preservatives.

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Abstract

The present invention relates to a method for producing a moist salty product. In particular, the present invention relates to a method for producing a moist salty product comprising the steps of mixing a composition comprising water, oil, soluble fibers having a molecular weight of less than 6000 g / mol and a flavoring agent, pasteurizing the mixture, and after cooling, adding ungelatinized starch, followed by packaging the moist salty product.
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