PROBLEM TO BE SOLVED: To provide a manufacturing method of stabilized phytic acid composition-containing powder composition capable of being used as a flavor improving agent for food products even after being stored at ordinary temperature for long time, desirably six months or more, and a flavor quality improving agent for food products containing the phytic acid composition-containing powder composition.SOLUTION: There is provided a method of manufacturing a stabilized powder phytic acid composition by spraying a solution containing phytic acid and sodium acetate into a spray liquid drying tank and drying, where an amount of phytic acid used relative to the sodium acetate powder is 0.003 to 3.0 weight times and a temperature of the spray liquid drying tank is adjusted to 0 to 150°C. There is provided a flavor quality improving agent for food products containing the stabilized powder phytic acid composition. There is further provided a flavor quality improving agent for food products capable of enhancing improvement property of qualities such as taste and flavor of food products by using an emulsifier together, mixing oil and fat and adding organic acid or salts thereof.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】長期間、できれば6ヶ月以上常温で保存した後でも食品の風味品質改良剤として用いることができる安定化されたフィチン酸含有粉末状組成物の製造法及び該フィチン酸含有粉末状組成物を含有する食品の風味品質改良剤の提供。【解決手段】フィチン酸と酢酸ナトリウムを含む水溶液を噴霧液乾燥槽内に噴霧して乾燥する安定化粉末状フィチン酸組成物の製造法であって、酢酸ナトリウム粉末に対するフィチン酸の使用量が、0.003~3.0重量倍であり、噴霧液乾燥槽の温度を0~150℃に調節する安定化粉末状フィチン酸組成物の製造法。該安定化粉末状フィチン酸組成物を含有する食品の風味品質改良剤。更に乳化剤を併用し、油脂を混和し、その上、有機酸又はその塩類を添加する、食品の味質、風味等の品質の改良性を高めることが可能な食品の風味品質改良剤。【選択図】なし
