Method of removing off-flavor from foods and deodorizer
View Patent ↗The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an oxidation reaction of the phenol compounds having a styrene structure in the presence of oxygen to be present in the food. Also provided is a deodorizer comprising a polymer of phenol compounds having a styrene structure.
1. A method of producing liquor, which comprises:
(a) a step for preparing a saccharified rice liquor, wherein a liquefying reaction is taken place by adding rice and liquefying enzyme to water in order to obtain a liquefied mixture, thereafter a saccharifying reaction is taken place by adding saccharifying enzyme to the resultant liquefied mixture in order to obtain a saccharified rice liquor;
(b) a first fermentation step for adding rice koji and yeast to water and fermenting thereof;
(c) a second fermentation step for adding rice koji and the saccharified rice liquor obtained from the step (a) to the resultant mixture of the first fermentation step and fermenting thereof;
(d) a third fermentation step for adding the saccharified rice liquor obtained from the step (a) to the resultant mixture of the second fermentation step;
(e) a separation step for separating liquid by filtering the resultant mixture of the third fermentation step; and
(f) an oxidation reaction step for conducting an oxidation reaction of the resultant liquid of the separation step in the presence of oxygen.
2. The method according to claim 1 , wherein the oxidation reaction is carried out under irradiation with light.
3. The method according to claim 2 , wherein the oxidation reaction is carried out in the presence of a photosensitizer.
4. The method according to claim 1 , wherein the oxidation reaction is carried out by aeration or blowing oxygen into the reaction system.
5. The method according to claim 4 , wherein the oxidation reaction is carried out under irradiation with light.
6 .The method according to claim 5 , wherein the oxidation reaction is carried out in the presence of a photosensitizer.
7. The method according to claim 1 , wherein the yeast has ferulic acid decarboxylase activity.
8. The method according to claim 1 , wherein the oxidation reaction is carried out in the presence of an enzyme which accelerates the oxidation reaction.
9. The method according to claim 8 , wherein the enzyme is peroxidase.
10. The method according to claim 1 , wherein said liquor is a cooking liquor.
11. The method according to claim 1 , wherein said liquor is sake.
12. The method according to claim 1 , wherein said liquefying enzyme is α-amylase and said saccharifying enzyme is glucoamylase.