| 摘要 |
PURPOSE:To obtain a powder flavor excellent in flavor persistence and useful for foods, etc., by powdering a flavor containing a protein, a water-soluble polymeric polysaccharide, neohesperidin dihydrochalcone, etc., as powdering basic materials. CONSTITUTION:A flavor containing (A) a protein such as casein and/or its decomposition product, (B) one or more kinds of water-soluble polymeric polysaccharides selected from gutty gum, gelan gum, pectin, xanthane gum, carrageenan, tragacanth gum, karaya gum, CMC, an alginate salt, an alginic acid derivative, and a water-soluble hemicellulose, and (C) neohesperidin dihydrochalcone as powdering basic materials is powdered to obtain the objective powder flavor. The ingredients A and B are preferably used in a weight ratio of 1/20 to 20/1, and the ingredient C is preferably used in an amount of 0.1-10000ppm based on a food. |
