Method of removing off-flavor from foods and deodorizer
AssigneeKyowa Hakko Kogyo Co., Ltd.
InventorsKazutaka Uno, Chiaki Saitoh, Makoto Egi, Shoji Ago
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Abstract
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.
Claims82
A method of removing off-flavor from a food, which comprises:
- causing a polymer of phenol compounds having a styrene structure to be present in the food.
A deodorizer, comprising a polymer of phenol compounds having a styrene structure.
A seasoning, comprising a polymer of phenol compounds having a styrene structure.
A cosmetic, comprising a polymer of phenol compounds having a styrene structure.
An antioxidant, comprising a polymer of phenol compounds having a styrene structure.
A method of producing a polymer of phenol compounds having a styrene structure, which comprises converting phenol compounds having a styrene structure into the polymer in the presence of oxygen.
A method of producing a seasoning, which comprises:
- causing phenol compounds having a styrene structure to be present in any of the steps in a process for producing a seasoning, and conducting an oxidation reaction of the phenol compounds in the presence of oxygen during or after the completion of the process.
A method of producing liquor, which comprises:
- (a) a step for preparing a saccahrified 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 saccahrifying reaction is taken place by adding saccharogenic enzyme to the resultant liquefied mixture in order to obtain a saccahrified 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 saccahrified 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 saccahrified 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.
A method of producing liquor, which comprises:
- (a) a first fermentation step for adding rice, rice koji and yeast to water and fermenting thereof;
- (b) a second fermentation step for adding intermittently rice, rice koji and water to the resultant mixture of the first fermentation step and fermenting thereof;
- (c) a separation step for separating liquid by filtering the resultant mixture of the second fermentation step;
- and
- (d) an oxidation reaction step for conducting an oxidation reaction of the resultant liquid of the separation step in the presence of oxygen.
Dependencies are inferred from the claim text.