| 摘要 |
In order to provide a spray dry method capable of producing a dry powder retaining the savor and flavor of a raw material and having solubility without any thermal deterioration, at a mass scale, a method for producing a dry powder keeping savor and flavor from a hydrous liquid material containing a savory and flavorful component and preferably more hygroscopic component by spray drying is disclosed, the method including spray drying the hydrous liquid material at the microfine liquid droplet state in gas atmosphere at the outlet temperature of a spray dryer at 20 to 90 DEG C and the outlet relative humidity of 1 % RH to 40 % RH, to prepare a dry powder of a mean particle size of 0.1 mu m to 15 mu m. |
