Title:
風味・香り成分を保持した乾燥粉末及びその製造方法
Document Type and Number:
Japanese Patent JP4482924
Kind Code:
B2
Abstract:
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.
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Inventors:
Watanabe love
Junichi Ueno
Kichi Teruo Ta
Susumu Tsujimoto
Junichi Ueno
Kichi Teruo Ta
Susumu Tsujimoto
Application Number:
JP2003567202A
Publication Date:
June 16, 2010
Filing Date:
February 05, 2003
Export Citation:
Assignee:
AJINOMOTO CO.,LTD.
International Classes:
A23L3/46; A23L27/00; A23L27/10; A23L27/12; A23L27/14; A23L27/50; B01D1/18
Domestic Patent References:
| JP11032718A | ||||
| JP2002045675A | ||||
| JP58170450A | ||||
| JP2002017337A | ||||
| JP2000217538A | ||||
| JP2000159789A | ||||
| JP2001046008A | ||||
| JP62022567A |
Attorney, Agent or Firm:
Sadao Kumakura
Nobuo Ogawa
Atsushi Hakoda
Kenji Asai
Kazuo Yamazaki
Matsuda Nanae
Nobuo Ogawa
Atsushi Hakoda
Kenji Asai
Kazuo Yamazaki
Matsuda Nanae