| 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 using a powdering base comprising specified substances. CONSTITUTION:A flavor is powdered by using a powdering base comprising a modified starch, a gelatin and thaumatin. In an example, the powdering base, water and optionally an excipient such as dextrin are mixed uniformly with each other to form a solution, the flavor 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 gelatins used include acid-treated gelatin and alkali-treated gelatin. The modified starch/gelatin ratio is desirably 1:10 to 10:1 by weight. When this flavor is applied to food or the like, the amount of the thaumatin used is desirably 0.1-10000ppm based on the food or the like. |
