| 摘要 |
PURPOSE:To obtain a powdery flavor which suffers less from a loss and deterioration during production and storage and when applied to food, etc., and can give sustained flavor or taste when taken in the mouth by forming a powdery flavor containing specified substances. CONSTITUTION:A water-soluble hemicellulose and a water-soluble high-molecular polysaccharide are added to a flavor, and the resulting mixture is powdered. In an example, the water-soluble hemicellulose, the water-soluble high-molecular polysaccharide, water and optionally an excipient such as dextrin are uniformly mixed with each other to form a solution, the perfume and optionally an eddible oil or fat, etc., are added to this solution, and the resulting mixture is homogenized and dried to form a powder. Examples of the water-soluble hemicelluloses include ones derived from corns and beans. Desirable examples of the water-soluble high-molecular polysaccharides include acidic water-soluble high-molecular polysaccharides such as ghatti gum, xanthan gum, carrageenan, tragacanth gum and CMC and neutral water-soluble high-molecular polysaccharides such as guar gum and tamarind seed polysaccharides. The water-soluble hemicellulose/water-soluble high-molecular polysaccharide ratio is desirably 1:10 to 10:1 by weight. |
