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, comprising:
(a) liquefying and saccharifying a rice using a filamentous fungus;
(b) fermenting resultant matter obtained in (a), using yeast;
(c) separating liquid by filtering resultant matter from (b); and
(d) conducting an oxidation reaction of resulting liquid obtained in (c), at a temperature in a range of 10° to 80° C., 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 liquid separated by filtering in step (c) includes phenol compounds having a styrene structure, and in conducting said oxidation reaction the phenol compounds are converted into polymers thereof.
13. The method according to claim 12 , wherein said phenol compounds having a styrene structure have hydroxyl and vinyl substituents on a benzene ring.
14. The method according to claim 12 , wherein said phenol compounds having a styrene structure are compounds represented by formula (I):
wherein R 1 represents hydrogen or carboxy, and R 2 represents hydrogen or lower alkoxy.
15. The method according to claim 14 , wherein a lower alkyl moiety of said lower alkoxy has 1 to 6 carbon atoms.
16. A method of producing liquor, comprising:
(a) liquefying and saccharifying a rice using a filamentous fungus;
(b) fermenting resultant matter obtained in (a), using yeast;
(c) separating liquid by filtering resultant matter from (b); and
(d) conducting an oxidation reaction of resulting liquid obtained in (c), at a temperature in a range of 10° to 30° C., in the presence of oxygen.
17. The method according to claim 16 , wherein the oxidation reaction is carried out under irradiation with light.
18. The method according to claim 17 , wherein the oxidation reaction is carried out in the presence of a photosensitizer.
19. The method according to claim 16 , wherein the oxidation reaction is carried out by aeration or blowing oxygen into the reaction system.
20. The method according to claim 19 , wherein the oxidation reaction is carried out under irradiation with light.
21. The method according to claim 20 , wherein the oxidation reaction is carried out in the presence of a photosensitizer.
22. The method according to claim 16 , wherein the yeast has ferulic acid decarboxylase activity.
23. The method according to claim 16 , wherein the oxidation reaction is carried out in the presence of an enzyme which accelerates the oxidation reaction.
24. The method according to claim 23 , wherein the enzyme is peroxidase.
25. The method according to claim 16 , wherein said liquor is a cooking liquor.
26. The method according to claim 16 , wherein said liquor is sake.
27. The method according to claim 16 , wherein said liquid separated by filtering in step (c) includes phenol compounds having a styrene structure, and in conducting said oxidation reaction the phenol compounds are converted into polymers thereof.
28. The method according to claim 27 , wherein said phenol compounds having a styrene structure have hydroxyl and vinyl substituents on a benzene ring.
29. The method according to claim 27 , wherein said phenol compounds having a styrene structure are compounds represented by formula (I):
wherein R 1 represents hydrogen or carboxy, and R 2 represents hydrogen or lower alkoxy.
30. The method according to claim 29 , wherein a lower alkyl moiety of said lower alkoxy has 1 to 6 carbon atoms.