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[0047]Sucrose fatty acid ester (HLB value: 11) as an emulsifying agent was added in an amount of 0.5 parts by weight to 59.5 parts by weight of purified water, and agitated at about 60° C. for 10 minutes to thereby dissolve the ester in the water. Thereafter, 40.0 parts by weight of dextrin (dextrose equivalent value: 18) was added to the solution and dissolved therein. The temperature of the thus obtained solution was adjusted to 50 to 60° C., and 10.125 parts by weight of menthol was added to the solution and dissolved therein. Emulsification of the solution was carried out by means of a TK HOMO Mixer at 72,000 rpm for 10 minutes, thereby obtaining a spray liquid. The spray liquid consisted of an emulsion of 0.2 μm particle diameter. This spray liquid while maintaining its temperature at 50 to 60° C. was fed to a spray dryer (spray dryer MDL-050M manufactured by Fujisaki Electric Co., Ltd.), and spray dried at 180° C., thereby obtaining desired flavor-releasing particles. The part...
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