Manufacturing method of flavor-containing particle composition

Abstract

The present invention provides a manufacturing method of a flavor-containing particle composition characterized in that flavor, saccharide, and an oily substance having a softening point of 55 to 90° C. are mixed, the mixture is heated so as to bring the saccharide into a melted or a semi-melted state and then, cooled, solidified and crushed. With the flavor-containing particle composition obtained by the manufacturing method of the present invention, there is no dissipation caused by sublimation of the flavor, the flavor is completely encapsulated, preservation stability of aroma is good, fluidity of the powder is high, blocking is hard to occur even under a high-humidity environment, and moreover, flavor release occurs at desirable timing. Furthermore, by increasing the grain size of the flavor-containing particle composition to some degree, a crispy feeling is provided, and if it is used in a food such as chewing gum, a crunchy, flaky and crispy feeling can be obtained and since flavor is released at the same time, the feeling is new and interesting.

Dependencies are inferred from the claim text.