JP2008278790A - Acidity inhibitor, and method for suppressing acidity of cooked processed food or cooking processing seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an acidity inhibitor which is usable having high versatility for various food and drink, and to provide a method for suppressing acidity of cooked processed food or cooking processing seasoning. <P>SOLUTION: This acidity inhibitor contains, as active ingredient, a dried bonito extract which is obtained by extracting from dried bonito. The method for suppressing acidity of the cooked processed food or the cooking processing seasoning includes addition of the acidity inhibitor in a process of mixing raw materials or in cooking processing of the cooked processed food or the cooking processing seasoning which does not contain dried bonito extract in the raw material and presents acidity. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a sourness inhibitor using a koji extract and a method for suppressing sourness of a cooked product or a seasoning for cooking.

  Organic acids such as acetic acid, lactic acid, and citric acid are widely used for the purpose of extending the shelf life of various seasonings and foods and drinks because they have antibacterial effects. However, since a strong sourness is simultaneously imparted by adding an organic acid, uncomfortable feelings may occur at the time of eating and drinking, and it tends to be avoided from consumers who are not good at acidity.

  In order to reduce the acidity of foods and drinks, sugars such as sucrose, fructose and oligosaccharides, amino acids such as alanine and glycine, natural sweeteners such as monelin and thaumatin, and synthetic peptides such as aspartame are added as acidity inhibitors. It has been done conventionally.

  In addition, it has been reported that curculin (see the following Patent Document 1), miraculin (see the following Patent Document 2), and lysozyme (see the following Patent Document 3) also have an acidity suppressing effect.

Patent Document 4 below discloses an acidity inhibitor containing a specific peptide obtained by subjecting an aqueous extract of pork to ultrafiltration fractionation and collecting a fraction having a molecular weight of 500 to 1,000. .
JP-A-5-292900 JP-A-2-227043 JP-A-9-224602 JP 2001-89500 A

  The above-mentioned substances that have been used in the past to control the acidity of foods and drinks are high in calories or chemically synthesized, so there are many things that are concerned about safety, from a health-oriented perspective There was a problem. Furthermore, since not only the acidity suppressing effect is sufficient, but also a flavor such as sweet taste is imparted to the food and drink at the same time, the original flavor of the food and drink may be impaired, and the range of use tends to be limited. Moreover, until now, it is not known about the acidity suppression effect by the bonito extract.

  Therefore, the objective of this invention is providing the acidity inhibitor which can be used with high versatility for various food-drinks, and the acidity suppression method of a cooked product or a seasoning for cooking processing.

  As a result of diligent research to achieve the above-mentioned purpose, the bonito extract is added at the time of blending raw materials for cooking and processing foods and drinks that have not been used as seasoning and taste-imparting ingredients, or during the cooking process. Has found that the sourness of the food and drink can be suppressed and the flavor can be kept good, and the present invention has been completed.

  That is, the acidity inhibitor of the present invention is characterized by containing, as an active ingredient, an extract of bonito obtained from bonito.

  In the present invention, the bonito extract is preferably an extract obtained using water or an alcohol solution as an extraction solvent. According to this, extraction is easy.

  In the present invention, the bonito extract is obtained by extracting from bonito using three or more kinds of alcohol solutions having different alcohol concentrations as an extraction solvent and mixing the extracts extracted at each concentration. It is preferable that it is a thing. According to this, since the sourness-inhibiting component having different solubility in the alcohol solution is contained, the sourness-inhibiting effect is high, and furthermore, since the aromatic component and the taste-inducing component having different solubility in the alcohol solution are contained, the taste is excellent. ing.

  In the present invention, the bonito extract is filled with crushed bonito into a column or tank, and passed through the column or tank so that the alcohol concentration changes continuously or in three or more stages. It is preferable that it is the extract obtained by this. According to this, the bonito extract containing the acidity inhibitory component, aroma component, and taste component from which the solubility with respect to an alcohol solution differs can be obtained efficiently.

  In the present invention, the bonito extract is filled with pulverized bonito in a container having a filter at the bottom, and the extraction solvent is dropped onto the surface of the bonito filling layer so that the extraction solvent is liquid on the surface. It is preferable that the extract is obtained by passing the liquid in a state where it is not stored. According to this, the extraction solvent can be passed through the bonito filled in the container while being uniformly dispersed, and the sourness suppressing component, the aroma component and the taste component are extracted by the extraction solvent. It is possible to obtain a bonito extract containing a high concentration of components, and to suppress variations in quality.

  Another aspect of the present invention is a sourness-suppressing method of a cooked product or a seasoning for cooking processing that does not contain bonito extract as a raw material, and the sourness inhibitor is used as the cooked product or cooking process. A method for suppressing the sourness of a cooked product or a seasoning for cooking, characterized by being added at the time of blending the ingredients of the seasoning for cooking or during the cooking process.

  According to the sourness suppression method of the present invention, the cooking process product or the cooking seasoning raw material blending of the cooked product or the seasoning for cooking that has not been used as a seasoning / taste imparting raw material has been conventionally used or By adding the acidity inhibitor of the present invention during the cooking process, the acidity of the cooked product or the seasoning for cooking can be suppressed, and the flavor can be kept good.

  In this invention, it is preferable to add 0.001-40 mass parts of bonito extract in solid content conversion with respect to 100 mass parts of the sourness ingredient of the said cooked product or the seasoning for cooking processes. . According to this, these acidity can be suppressed, without providing the flavor of a sourness inhibitor to a cooked product or a seasoning for cooking processes.

  In the present invention, the cooked product or the seasoning for cooking is selected from lactic acid, citric acid, sodium citrate, malic acid, tartaric acid, acetic acid, sodium acetate, fumaric acid, phytic acid, vitamin C 1 It is preferable to contain seeds or more as sour components. The sourness suppressant of the present invention can exert a particularly excellent sourness suppressing effect on the sour component.

  According to the acidity inhibitor of the present invention, the bonito extract obtained by extracting from bonito is contained as an active ingredient, so that the acidity of the food can be suppressed and the flavor can be kept good. And, by adding this sourness suppressant at the time of cooking / processing of a cooked product or a seasoning for cooking that has not been previously used as a seasoning / flavoring ingredient, the cooked product Or acidity can be suppressed without impairing the flavor of the seasoning for cooking.

  The sourness inhibitor of the present invention contains a bonito extract obtained by extraction from bonito as an active ingredient.

  The extraction method for obtaining an extract from bonito is not particularly limited as long as it uses a technique that can be used for food and drink, a solvent, and the like, but is conventionally known for extraction of koji dashi, koji extract, etc. The method can be used. As the extraction solvent, it is preferable to use water and / or ethanol used in ordinary cooking and processing. In order to increase the extraction efficiency, it is preferable that the size of pulverized koji to be used as an extraction raw material is 3 mesh or more, more preferably 8 to 32 mesh.

  Moreover, it is preferable to use the multistage extraction method, the gradient extraction method, or the drip extraction method described below. Extracts obtained by these techniques are superior in sourness-suppressing effects and in flavor as well.

  Hereinafter, a multistage extraction method, a gradient extraction method, or a drip extraction method that can be preferably used as an extraction method for obtaining the koji extract will be specifically described.

  In the present invention, the multistage extraction method or the gradient extraction method is an extraction method in which pulverized bonito is used as a raw material, extraction is performed using alcohol solutions having different alcohol concentrations as extraction solvents, and extracts extracted at each concentration are mixed. is there. The alcohol concentration of the alcohol solution is preferably 3 or more, and more preferably 4 or more. In addition, the kind of alcohol has preferable ethanol which can be used for manufacture of food-drinks.

  In a preferred embodiment of the multistage extraction method or the gradient extraction method, the extraction raw material is filled in a column or tank, and the extract is obtained by solvent extraction by passing the solution while changing the alcohol concentration of the alcohol solution. According to this, since the bonito extract extracted from one column or tank becomes a mixture of those extracted with alcohol solutions having different alcohol concentrations, the number of columns and tanks can be reduced, and the extract can be efficiently extracted. Can be obtained.

  In addition, it is preferable to obtain an extract by passing alcohol solutions having different alcohol concentrations through the column or tank filled with the extraction raw material so that the alcohol concentration changes continuously or in three or more stages. According to this, the extract containing the component from which the solubility with respect to an alcohol solution differs can be obtained efficiently.

  In the case of using a column or a tank, a column type extraction method is preferably used in that a high concentration extract can be obtained. In addition, when an extraction raw material having a large pressure loss when packed in a column is used, a batch type extraction method is preferably used. When an extraction tank is used as the extraction device, the extraction residue may be returned to the tank again and extracted with an alcohol solution having a different alcohol concentration, or a mesh or the like may be installed at the outlet of the tank and used as a pseudo column. good.

  In order to efficiently and uniformly fill the column or tank with the extraction raw material, the extraction raw material is added to an appropriate amount (preferably 10 to 70 parts by mass, more preferably 20 to 50 parts by mass with respect to 100 parts by mass of the extraction raw material). Are preferably mixed and filled. The alcohol concentration of the extraction solvent used at this time is preferably the same as the alcohol concentration of the solvent used in the subsequent extraction step.

  In order to further improve the extraction efficiency, it is preferable to start the extraction after the column or tank filled with the extraction raw material is left to stand for 0.5 to 1 hour at the extraction temperature described later. The extraction operation can be performed by passing the extraction solvent from the top or bottom of the column or tank.

  The amount of extraction solvent to be passed through the column or tank can be set as appropriate, but is set so that the amount of extraction liquid from the column or tank is 20 to 200 parts by mass with respect to 100 parts by mass of the extraction raw material. It is preferable to set it to 40 to 150 parts by mass. If the flow rate of the extraction solvent is too small, sufficient extraction efficiency cannot be obtained, and if the flow rate is too large, the solid content concentration of the resulting extract solution is lowered, which is not preferable because it takes time and effort to concentrate.

Moreover, SV = 0.1-2.5h < ^-1 > is preferable and SV = 0.5-1.5h < ^-1 > is more preferable, as for the liquid flow rate to the column or tank of an extraction solvent. If the flow rate is less than the above range, it takes time for extraction, and if it exceeds the above range, the extraction efficiency is poor, the solid content concentration of the extract becomes low, and it takes time to concentrate, which is not preferable.

  Moreover, 20-80 degreeC is preferable and, as for extraction temperature, 20-60 degreeC is more preferable. When the extraction temperature is lower than the above temperature range, sufficient extraction efficiency cannot be obtained, and when the extraction temperature is higher than the above temperature range, it is preferable in terms of the quality of the flavor and the like such as deterioration due to heat and taste components and fats. Since no components are extracted, it is not preferable.

  In the present invention, among the multistage extraction method or the gradient extraction method described above, the multistage extraction method is such that the alcohol concentration of the extraction solvent changes stepwise in the extraction method using alcohol solutions having different alcohol concentrations. Gradient extraction means a method of obtaining an extract by contacting with an extraction raw material such that the alcohol concentration of the extraction solvent continuously changes.

  In the present invention, when the alcohol concentration of the alcohol solution is changed stepwise, a method of preparing alcohol solutions having a plurality of concentrations and switching the passing alcohol solution with time can be adopted. In addition, when changing alcohol concentration in steps, it is preferable to change through three steps or more, and it is more preferable to change into four steps or more.

  Hereinafter, the gradient extraction method will be described more specifically. According to the gradient extraction method, the water-soluble component and the fat-soluble component can be extracted more efficiently and the extraction process is simpler than the multistage extraction method.

  In the gradient extraction method, when the alcohol concentration of the extraction solvent is continuously changed from a low concentration to a high concentration, the initial alcohol concentration of the extraction solvent is preferably 0 (water) to 50% (v / v), 0 (water) to 20% (v / v) is more preferable. The alcohol final concentration of the extraction solvent is preferably 50 to 100% (v / v), more preferably 80 to 100% (v / v).

  On the other hand, when the alcohol concentration of the extraction solvent is continuously changed from a high concentration to a low concentration, the initial alcohol concentration of the extraction solvent is preferably 50 to 100% (v / v), and 80 to 100% (v / V) is more preferred. The alcohol final concentration of the extraction solvent is preferably 0 (water) to 50% (v / v), more preferably 0 (water) to 20% (v / v).

  Further, in order to further improve the extraction efficiency, the column or tank filled with the extraction raw material is left to stand at the extraction temperature described later for 0.1 to 5 hours, preferably 0.5 to 1 hour, and then the extraction is started. It is preferable. The extraction operation can be performed by passing the extraction solvent from the top or bottom of the column or tank.

  When a column is used as an extraction device and the solution is passed while continuously changing the alcohol concentration of the alcohol solution, the means for applying a gradient to the alcohol concentration of the extraction solvent is not particularly limited, and a known means may be adopted. it can. For example, using two types of alcohol solutions A and B having different alcohol concentrations (one of which may be alcohol concentration 0% (v / v), that is, water), while adjusting the flow rate of each solution The method of passing through the column, the method of mixing the alcohol solution B with the alcohol solution A while passing the alcohol solution A through the column, and the like. The latter method in that the solution can be passed at a constant flow rate. Is preferred.

  In the case where the alcohol concentration is continuously changed, for example, two types of alcohol solutions A and B having different alcohol concentrations (one of which is an alcohol concentration of 0% (v / v), that is, water) 1) is put into the extraction tank, blended with the extraction raw material, and the extract is discharged and collected at any flow rate while stirring, and at the same time, the same other alcohol solution is charged at any flow rate. This is possible.

  The gradient of alcohol concentration or change in alcohol concentration at the time of extraction can be set as appropriate according to the target flavor and taste balance, etc., and may be changed from high to low, or from low to high The concentration may be changed. For example, when emphasis is placed on the aroma component, the aroma component can be extracted more efficiently by changing the alcohol concentration from a high concentration to a low concentration. Specifically, the initial alcohol concentration is preferably 50 to 100% (v / v), more preferably 80 to 100% (v / v), and the final alcohol concentration is preferably 0 (water) to 50% (v / v), more preferably 0 (water) to 20% (v / v).

  In addition, if the alcohol concentration of the resulting extract is too high, it takes additional time to remove the alcohol. Therefore, the alcohol concentration of the extraction solvent is preferably set so that the alcohol concentration of the extract is 70% (v / v) or less. It is preferable to set the flow rate to the column or tank. For example, when the initial concentration of alcohol in the extraction solvent is set to 99% (v / v) and the final concentration is set to 0% (v / v), 99% (v / v) of 50 parts by mass with respect to 100 parts by mass of the extraction raw material. v) Alcohol is passed through a column or tank while mixing water at the same flow rate as that of the alcohol, and 100 parts by mass of the extract is collected to recover alcohol to 100 parts by mass of the extraction raw material. 100 parts by mass of an extract with a concentration of 50% (v / v) can be obtained. Further, with respect to 100 parts by mass of the extraction raw material, extraction is performed by passing 20 parts by mass of 99% (v / v) alcohol through a column or tank while mixing water at the same flow rate as that of the alcohol. By collecting 100 parts by mass of the liquid, 100 parts by mass of the extract with an alcohol concentration of 20% (v / v) can be obtained with respect to 100 parts by mass of the extraction raw material. At this time, the concentration change of the alcohol concentration can be arbitrarily set by arbitrarily setting and changing the mixing flow rate of water.

  Hereinafter, the drip extraction method will be described in detail.

  In the drip extraction method, the crushed bonito is filled in a container having a filter at the bottom, the extraction solvent is dropped onto the surface of the bonito filling layer, and the extraction solvent is passed through the surface without being pooled. . According to the drip extraction method, the extraction solvent can be passed through the bonito filled in the container while being uniformly dispersed, so that an extract with a high acidity suppressing effect and higher quality can be obtained.

  In the above-mentioned drip extraction method, “the extraction solvent passes through without being pooled” means that the dropped extraction solvent penetrates into the crushed bonito and passes while maintaining the state where no liquid is pooled on the upper surface of the bonito filling layer. Means liquid.

  In the drip extraction method, the crushed bonito is filled into a container having a filter at the bottom to form a bonito filling layer having a constant volume.

In order to maintain a state where the extraction solvent does not accumulate on the upper surface of the bonito filling layer, it is preferable to drop the extraction solvent at a rate of 410 liters / h · m ² or less with respect to the cross-sectional area of the bonito filling layer. In view of efficiency and workability, it is more preferable to drop at 300 to 410 liter / h · m ² .

  When the extraction solvent is dropped, it is dropped in the form of a shower, spray, or droplet from an extraction solvent dropping port such as a shower nozzle or a spray nozzle having a plurality of nozzles provided above the bonito filling layer. Is preferred. Moreover, it is preferable to drop while rotating the nozzle. According to this, the extraction solvent can be uniformly dropped on the upper surface of the koji filling layer.

  As the container, a column or a tank can be used. Moreover, the said filter should just be a filter which can prevent the outflow of the bonito filled with a container, and has the characteristic which accept | permits passage of an extract. Specific examples include filter paper, filter cloth, ceramic, resin, filter aid and the like.

  The filter is disposed at the lower part of the container so as to be in contact with the entire lower surface of the bonito filling layer, and allows the extract to flow out. Therefore, the movement of the extraction solvent is not disturbed by the outflow of the extract on the lower surface of the bonito filling layer.

  Moreover, the pulverization size of the filling knot is preferably pulverized to 40 mesh or more, more preferably pulverized to 3 mesh to 32 mesh. When it is 40 mesh or more, it is difficult for liquid to pass, and when it is 3 mesh or less, the extraction efficiency tends to deteriorate.

  The height of the koji filling layer is preferably 30 cm to 60 cm, and more preferably 40 cm to 60 cm. When it is 60 cm or more, it tends to be difficult to pass liquid.

  In the drip extraction method, water or an alcohol solution can be used as the extraction solvent. As the alcohol solution, a water content of 1 to 80% by mass of alcohol can be preferably used, and a single or different concentration of alcohol solution or water may be divided into a plurality of times. Alternatively, after the alcohol solution is dropped, water may be dropped continuously to recover the extract to a predetermined amount.

  Extraction can be completed at an arbitrary concentration, but it is preferable to recover 50 to 250%, preferably 100 to 200%, based on the mass of the crushed bonito forming the bonito filling layer. More preferred.

  In the present invention, the extract obtained by the above method or the like is concentrated as it is or appropriately dried by a known method to remove the alcohol and / or adjust the solid content, and the active ingredient for suppressing the sourness of the food and drink It can be used as a bonito extract.

  The sourness suppression method of the present invention does not include bonito extract as a raw material, and adds the acidity suppressant to a cooked product or a seasoning for cooking (hereinafter referred to as “acidic food and drink”) that exhibits acidity. It is characterized by.

  The acidic food or drink to which the present invention is applied contains at least one selected from lactic acid, citric acid, sodium citrate, malic acid, tartaric acid, acetic acid, sodium acetate, fumaric acid, phytic acid, and vitamin C as a sour ingredient. It is preferable.

  Preferred examples of such acidic foods and drinks include vinegars such as cereal vinegar, plum vinegar, malt vinegar, grape vinegar, rice vinegar and apple vinegar, fruit juices such as kabosu and sudachi, and foods and drinks containing vitamin C. Specific examples include fruit juice, vegetable juice, fruit sauce, tomato sauce, yogurt, cheese, wine, carbonated drink, soft drink, tofu, caramel, frozen dessert, bread, cooked rice, and noodles.

  The method for adding the acidity inhibitor to these foods and drinks is not specified because it varies depending on the food used and the method of use. What is necessary is just to carry out by sprinkling directly on a foodstuff, mix | blending with a seasoning liquid, mix | blending at the time of the raw material mixing of processed food / beverage products.

  Moreover, it is preferable that the addition amount of a sourness inhibitor adds 0.001-40 mass parts of bonito extract in conversion of solid content with respect to 100 mass parts of sour components of acidic food-drinks, 0.5-30 mass parts It is preferable to add. When the amount is less than 0.001 part by mass, the sourness suppressing effect may not be sufficiently obtained. When the amount exceeds 30 parts by mass, the flavor of the koji extract tends to be imparted.

(Preparation Example 1)
5 parts by weight of bonito (8 mesh pass product) was added to 100 parts by weight of water, and stirring extraction was performed at 95 to 100 ° C. to obtain 90 parts by weight of bonito extract (5% soup stock).

(Preparation Example 2)
10 parts by weight of bonito (8 mesh pass product) was added to 100 parts by weight of water, and stirring extraction was performed at 95 to 100 ° C. to obtain 80 parts by weight of bonito extract (10% soup stock).

(Preparation Example 3)
320 g of bonito (8 mesh pass product) was packed in a 4 cm diameter column. Then, warm water of 60 ° C. was passed through the jacket, and warm water was passed through the column from the top at a flow rate of 6 ml / min to obtain 320 g of koji extract (hot water column extract).

(Preparation Example 4)
300 g of bonito (8 mesh pass product) was packed in a 4 cm diameter column. Then, warm water at 60 ° C. is allowed to flow through the jacket of the column, 300 ml of 50% alcohol solution is dropped from the upper part at a flow rate of 14 ml / min, water is subsequently dropped to recover the extract from the lower part of the column, and the recovered liquid reaches 600 ml. Then, the extraction was completed, and a koji extract (drip extract) having an alcohol content of 18.5% was obtained.

(Preparation Example 5)
360 g of bonito (8 mesh pass product) was mixed with 90 ml of 95% (v / v) ethanol, packed in a column (capacity 550 ml, Φ4 cm × 50 cm), and kept still at 55-60 ° C. for 30 minutes. Thereafter, 180 ml of 95% (v / v) ethanol was put into a beaker and the ethanol was stirred for gradient elution with an initial ethanol concentration of 95% (v / v) → ethanol final concentration of 0% (v / v). While flowing water into the beaker at an inflow rate such that the space velocity is SV = 0.8 to 1.0 h ⁻¹ , the beaker is further charged with the same coarse crushed product at the same rate. The solution was passed through. The solution was passed through until the amount of the extract became 360 ml, and a koji extract (gradient extract) having an ethanol concentration of 48.0% (v / v) was obtained.

(Preparation Example 6)
5 parts by mass of bonito (8 mesh pass product) was added to 100 parts by mass of water, and the mixture was subjected to stirring extraction at 95 to 100 ° C. to obtain 90 parts by mass of an extract. Based on the method described in the literature (Journal of Home Economics Society of Japan, vol. 40, No. 4, 265-270 (1989)), this extract was subjected to deodorization treatment using Polar Pack Q, and bonito extract (5% 鰹) However, a deodorized product) was obtained.

Example 1
Samples 1 to 5 were prepared by adding 5 parts by mass of the koji extract of each of Preparation Examples 1 to 5 to 100 parts by mass of the 10% grain vinegar solution. A control product was prepared by adding 5 parts by mass of water. Evaluation of the acidity of samples 1 to 5 and the control product was evaluated on a 5-grade scale (strong sourness = 5, weak = 1), and the sourness of the control product was evaluated as 3. The results are shown in Table 1.

(Example 2)
Samples 6 to 10 were prepared by adding 3 parts by mass of the koji extract of each of Preparation Examples 1 to 5 to 100 parts by mass of the 1% lactic acid solution. A control product was prepared by adding 3 parts by mass of water. Evaluation of the acidity of samples 6 to 10 and the control product was evaluated in 5 steps (strong sourness = 5, weak = 1), and the sourness of the control product was evaluated as 3. The results are shown in Table 2.

(Example 3)
Samples 11 to 15 were prepared by adding 0.1 parts by mass of the koji extract of each of Adjustment Examples 1 to 5 to 100 parts by mass of orange juice. A control product was prepared by adding 0.1 part by mass of water. The acidity of the samples 11 to 15 and the control product was evaluated on a five-point scale (strong sourness = 5, weak = 1), and the sourness of the control product was evaluated as 3. The results are shown in Table 3.

Example 4
Samples 16 and 17 were prepared by adding 5 parts by mass of the koji extract of each of Preparation Examples 1 and 6 to 100 parts by mass of the 10% grain vinegar solution. A control product was prepared by adding 5 parts by mass of water. The sourness of the samples 16 and 17 and the control product was evaluated on a 5-point scale (strong sourness = 5, weak = 1), and the sourness of the control product was evaluated as 3. The results are shown in Table 4.

  From the results of Examples 1 to 3, the sourness was suppressed as the extraction concentration of koji was increased. In addition, the drip extract and the gradient extract of Preparation Examples 4 and 5 are bonito extracts obtained by performing alcohol extraction and mainly extracting abundant fragrance, but more than the bonito extracts of Preparation Examples 1 to 3. A strong acidity suppressing effect was observed.

  Moreover, from the result of Example 4, it turns out that the bonito extract of the preparation example 1 which has not performed the deodorizing process has the acidity suppression effect than the bonito extract of the preparation example 6 which performed the deodorizing process. From this, it was confirmed that not only the taste component of bonito but also the aroma component has an acidity-inhibiting effect.

Claims (8)

  An acidity inhibitor comprising a bonito extract obtained by extraction from bonito as an active ingredient.   The acidity inhibitor according to claim 1, wherein the bonito extract is an extract obtained using water or an alcohol solution as an extraction solvent.   2. The bonito extract is an extract obtained by performing extraction from bonito using three or more kinds of alcohol solutions having different alcohol concentrations as an extraction solvent, and mixing the extracts extracted at each concentration. The acidity inhibitor described.   The bonito extract is an extract obtained by filling crushed bonito into a column or tank, and passing the column or tank through the column so that the alcohol concentration changes continuously or in three or more stages. The acidity inhibitor according to claim 1.   The bonito extract is filled with pulverized bonito in a container having a filter at the bottom, and the extraction solvent is dropped on the surface of the bonito filling layer, and the extraction solvent is passed through the surface without being pooled. The acidity inhibitor according to claim 1, which is an extract obtained by the above. It is a method for suppressing sourness of a cooked processed product or a seasoning for cooking, which does not contain bonito extract as a raw material,
A sourness suppressant according to any one of claims 1 to 5 is added at the time of mixing the ingredients of the cooked product or the seasoning for cooking, or during the cooking process, Method for suppressing acidity of seasonings.   The cooking process according to claim 6, wherein 0.001 to 40 parts by mass of the koji extract is added to the sourness inhibitor as a solid content with respect to 100 parts by mass of the sour component of the cooked product or seasoning for cooking. Of acidity of a seasoning for cooking or cooking.   The cooked product or cooked seasoning contains at least one selected from lactic acid, citric acid, sodium citrate, malic acid, tartaric acid, acetic acid, sodium acetate, fumaric acid, phytic acid, and vitamin C as a sour ingredient. The method for suppressing acidity of a cooked product or a seasoning for cooking according to claim 6 or 7.