PROBLEM TO BE SOLVED: To provide a method of efficiently producing a powdery storable duration improver for a food product which has less influence to taste of a food product and sufficient storable duration improving effect, and suppresses the deviation in a content of acetic acid due to a segregation phenomenon.SOLUTION: A production method of a powdery storable duration improver for a food product comprises the steps of: (A) heating sodium acetate, an acetic acid solution and sucrose fatty acid ester, until the product temperature reaches 70 to 100°C, while agitating or mixing them, thereby obtaining a mixture (B) cooling the mixture obtained by the step (A), until the product temperature reaches 10 to 40°C, while agitating or mixing the mixture, thereby obtaining a solidified product and (C) crushing the solidified product obtained by the step (B).COPYRIGHT: (C)2015,JPO&INPIT【課題】食品の味質に与える影響が少なく、十分な日持ち向上効果が得られ、偏析現象による酢酸含有量の偏りが抑制された食品用粉末状日持ち向上剤を効率良く製造する方法を提供すること。【解決手段】以下の工程を含むことを特徴とする食品用粉末状日持ち向上剤の製造方法を提供する:(A)無水酢酸ナトリウム、酢酸水溶液およびショ糖脂肪酸エステルを撹拌または混練しながら品温が70~100℃に達するまで加熱して混合物を得る工程;(B)工程(A)で得られた混合物を撹拌または混練しながら品温が10~40℃に達するまで冷却して固化物を得る工程;および(C)工程(B)で得られた固化物を粉砕する工程。【選択図】なし
