| 摘要 |
PROBLEM TO BE SOLVED: To keep the flavor characteristic to a food by reducing an aldehyde to an alcohol by an enzyme reaction so as to lower a medium chain aldehyde causing bad smell included in the food. SOLUTION: A medium chain aldehyde in the food (appropriately, a carrot, a tomato, soy beans, etc.) including the medium chain aldehyde is reduced to an alcohol by an enzyme reaction. The food is desirably brought into contact with a food using lactic acid bacterium, etc., provided with an alcohol dehydrogenase as a chipped object or squeezed liquid. Lactic acid bacteria is desirably a lacto bacillus frevis JCM 1059 stamp. Lactic acid bacterium is desirably brought into contact while preventing multiplication. In addition, one of the examples of the method of fringing lactic acid bacterium into contact with the food is to add the bacterium to water to make the bacterium solution and mixing, spraying and steaming to the food. In addition, enzyme reaction is desirably executed by PH 5 to 7 and 30 to 60 deg.C for 15 to 30 minutes. |
