| 摘要 |
PURPOSE:To obtain the subject agent capable of efficiently imparting flavor, with low hygroscopicity, good in flavor retentive stability, by dispersing a virtually water-insoluble flavor material in a mixed solution consisting mainly of sugar and protein in a solubilized fashion followed by mixing the resultant dispersion with a sugar solution within such a range as not to impair the dispersion structure. CONSTITUTION:A virtually water-insoluble flavor material is dispersed in a mixed solution consisting mainly of sugar and protein in a solubilized fashion followed by mixing the resultant dispersion with a sugar solution (may contain flavor) within such a range as to keep >=30wt.% in the sugar concentration. Said mixed solution is so prepared as to be >=ca. 30wt.% in the sugar concentration and >=ca. 5wt.% in the protein concentration. The sugar in said mixed solution is a water-soluble one capable of micell formation. Said protein to be used is a water-soluble, surface-active protein fraction prepared by either water-extraction or light hydrolysis of various kinds of protein material to suppress development of offensive odor or taste wherever practicable. |
