Dry powder which retains savor and flavor and method for producing the same

• US 20050031769A1
• Filed: 08/18/2004
• Published: 02/10/2005
• Est. Priority Date: 02/18/2002
• Status: Abandoned Application

• Current Assignee: Ajinomoto Co., Inc.
• Original Assignee: Ajinomoto Co., Inc.
• Inventors: Watanabe, Aiji, Tsujimoto, Susumu, Katouno, Junichi, Yoshida, Teruo
• Application Number:
  US10/920,205
• Publication Number:
  US 20050031769A1
• Time in Patent Office: Days
• US Class Current: 426/640
• CPC Class Codes: A23L 27/14 Dried spices
• CPC Class Codes: A23L 27/50 Soya sauce
• CPC Class Codes: A23L 27/70 Fixation, conservation, or encapsulation of flavouring agents
• CPC Class Codes: A23L 3/46 Spray-drying
• CPC Class Codes: A23P 10/20 Agglomerating; Granulating; Tabletting
• CPC Class Codes: B01D 1/18 to obtain dry solids B01D1/24 takes precedence

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, a 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° 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 μm to 15 μm.

Claims

1. A method for producing a dry powder, said method comprising:

(1) spray drying a hydrous liquid in a state of microfine liquid droplets in a gas atmosphere in a spray dryer, to obtain a dry powder,

wherein said spray dryer has an outlet temperature of 20 to 90°

C. and an outlet relative humidity of 1% RH to 40% RH, and said dry powder has a mean particle size of 0.1 μ

m to 15 μ

m.

2. The method of claim 1, wherein said hydrous liquid comprises a savory and flavorful component.

3. The method of claim 2, wherein said hydrous liquid comprises a hygroscopic component.

4. The method of claim 3, wherein said hygroscopic component is said savory and flavorful component.

5. The method of claim 1, wherein said hydrous liquid is a solution.

6. The method of claim 1, wherein said hydrous liquid is a slurry.

7. The method of claim 1, wherein said hydrous liquid is an emulsion.

8. The method of claim 1, wherein said hydrous liquid is spray dried in the presence of trehalose.

9. The method of claim 8, wherein said trehalose is added to said hydrous liquid prior to spray drying.

10. The method of claim 8, wherein said trehalose is prepared into the form of a trehalose solution in a microfine liquid droplet state which is separate from said hydrous liquid and said trehalose solution is spray dried simultaneously with said hydrous liquid.

11. The method of claim 1, wherein said the hydrous liquid is at least one liquid selected from the group consisting of moisture-containing food materials, drinks, liquid seasonings, curry-containing fluids, mustard-containing fluids, Japanese horseradish-containing fluids, garlic-containing fluids, ginger-containing fluids, and mixtures thereof.

12. The method of claim 1, wherein said hydrous liquid is a soy sauce-based liquid seasoning.

13. The method of claim 1, wherein said hydrous liquid is at least one liquid selected from the group consisting of citrus essential oils, plant essential oils, oily extracts and the oleoresins thereof, synthetic perfume compounds, oily composite perfumes, and mixtures thereof.

14. The method of claim 1, wherein said outlet temperature of said spray dryer is 20 to 75°

C.

15. The method of claim 1, wherein said outlet relative humidity of a spray dryer is 3% RH to 20% RH.

16. The method of claim 1, wherein said outlet relative humidity of said spray dryer is 6% RH to 10% RH.

17. A dry powder, produced by the method of claim 1.

18. A method for producing a granulated powder, said method comprising:

(1) spray drying a hydrous liquid material in a microfine liquid droplet state in gas atmosphere in a spray drying granulation apparatus, to obtain a dry powder; and

(2) granulating said dry powder either during or after said spray dying, to obtain a granulated powder,

wherein said spray drying granulation apparatus has an outlet temperature of 20 to 90°

C. and an outlet relative humidity of 1% RH to 40% RH, and said granulated powder has a mean particle size of 20 μ

m to 1,000 μ

m.

19. The method of claim 18, wherein said hydrous liquid comprises a savory and flavorful component.

20. The method of claim 18, wherein said hydrous liquid comprises a hygroscopic component.

21. The method of claim 18, wherein said hygroscopic component is said savory and flavorful component.

22. The method of claim 18, wherein said hydrous liquid is a solution.

23. The method of claim 18, wherein said hydrous liquid is a slurry.

24. The method of claim 18, wherein said hydrous liquid is an emulsion.

25. The method of claim 18, wherein said hydrous liquid is spray dried in the presence of trehalose.

26. The method of claim 25, wherein said trehalose is added to said hydrous liquid prior to spray drying.

27. The method of claim 25, wherein said trehalose is prepared into the form of a trehalose solution in a microfine liquid droplet state which is separate from said hydrous liquid and said trehalose solution is spray dried simultaneously with said hydrous liquid.

28. The method of claim 18, wherein said the hydrous liquid is at least one liquid selected from the group consisting of moisture-containing food materials, drinks, liquid seasonings, curry-containing fluids, mustard-containing fluids, Japanese horseradish-containing fluids, garlic-containing fluids, ginger-containing fluids, and mixtures thereof.

29. The method of claim 18, wherein said hydrous liquid is a soy sauce-based liquid seasoning.

30. The method of claim 18, wherein said hydrous liquid is at least one liquid selected from the group consisting of citrus essential oils, plant essential oils, oily extracts and the oleoresins thereof, synthetic perfume compounds, oily composite perfumes, and mixtures thereof.

31. The method of claim 18, wherein said outlet temperature of said spray drying granulation apparatus is 20 to 75°

C.

32. The method of claim 18, wherein said outlet relative humidity of a spray drying granulation apparatus is 3% RH to 20% RH.

33. The method of claim 18, wherein said outlet relative humidity of said spray drying granulation apparatus is 6% RH to 10% RH.

34. A granulated powder, produced by the method of claim 18.

35. A method for producing a dry granulated powder, said method comprising:

(1) spray drying a hydrous liquid material in a microfine liquid droplet state in gas atmosphere in a spray drying granulation apparatus, to obtain a powder;

(2) granulating said powder either during or after said spray dying, to obtain a granulated powder; and

(3) drying said granulated powder, to obtain a dry granulated powder,

wherein said spray drying granulation apparatus has an outlet temperature of 20 to 90°

C. and an outlet relative humidity of 1% RH to 40% RH, and said dry granulated powder has a mean particle size of 20 μ

m to 1,000 μ

m.

36. A 12. A dry granulated powder, produced by the method of claim 35.