| 摘要 |
PURPOSE:To obtain a powdery flavoring which does not suffer from deterioration during production and storage and even when treated in the application to food or the like, can satisfactorily emit flavor, has mild flavor and has no foreign taste and odor inherent in the raw materials by adding specified substances to a flavoring and powdering the resulting mixture. CONSTITUTION:A water-soluble hemicellulose and thanumatin are added to a flavoring, and the resulting mixture is powdered. In an example, a flavor or a seasoning as the flavoring, 0.01-40wt.%, based on the flavoring, water-soluble hemicellulose and thaumatin are added to the flavoring before or during its processing, and the resulting mixture is homogenized by stirring or with a homogenizer and dried to form a powder. If required, an excipient such as dextrin, an eddible oil or fat, etc., may by added to the flavoring. Examples of the water-soluble hemicelluloses used include ones made from oil seeds, corns, etc. |
