The sterilization for fungi and bacteria in some kinds of dry powder foods is limited to keep their grade. Especially in spices the heat sterilization is restricted to minimum use, because the heat reduces the hot-taste that is a principal component in spices. The operation for the sterilization has to act only on fungi and bacteria, not to degrade the volatile components contained in flavor elements. In this paper, the instance of shock sterilization is shown, and the development of the idea to the sterilization equipment and its performance are presented. Experimental results showed the potential of the shock for the sterilization and the feasibility for the industrial use.