JP4664245B2 - Lipid oxidation inhibitor for food, method for producing the same, and method for inhibiting lipid oxidation of cooked product or seasoning for cooking - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a lipid oxidation inhibitor for foods using a fish knot extract such as bonito extract or bonito stock, a method for producing the same, and a method for inhibiting lipid oxidation of a cooked product or a seasoning for cooking.

  It is known that foods using fish meat and livestock meat are degraded in quality due to lipid oxidation during the cooking and processing steps and during storage. Lipid oxidation of food not only impairs the flavor of the food, but is considered to cause lifestyle-related diseases if taken for a long time. Therefore, suppressing lipid oxidation of foods is an important issue particularly in the processed food industry such as meals and eating out.

  Antioxidants such as vitamin C and vitamin E are used as a method for suppressing lipid oxidation in foods. However, when antioxidants such as vitamin C and vitamin E are used in processed foods, they must be labeled as food additives, and considering recent consumer demands for food safety and health orientation, It has been desired to provide a new food lipid oxidation inhibitor capable of gaining the trust of consumers.

For such a problem, for example, Patent Document 1 below discloses a method for producing a flavor seasoning characterized by adding a fish knot extract to a pulverized fish knot raw material, kneading, and granulating. In addition, it is described that the antioxidant power of fish bun extract can delay the progress of oxidation of the obtained flavor seasoning and prevent deterioration of aroma and quality. Moreover, the following patent document 2 discloses a liquid seasoning characterized by being a liquid obtained by immersing seafood in a mixed solution of an extract solution and salt produced by the production of fish salmon. It is described that a liquid seasoning having a good flavor can be obtained by using the steaming liquid at the time of steam sterilization of rough knot as an extract liquid due to the antioxidant action and masking action of this steamed liquid. ing.
JP-A-6-303938 Japanese Patent Laid-Open No. 10-94378

  According to the fish knot extract of the above-mentioned patent document 1, it is possible to prevent deterioration of the flavor and quality of the flavor seasoning made of crushed fish knot, but the antioxidant effect when the fish knot extract is added to other foods. There is no disclosure of flavor or flavor. Moreover, according to the extract liquid produced | generated by manufacture of the fish clause of patent document 2, although the flavor of the liquid seasoning which uses seafood as a raw material can be made favorable, this extract liquid is made into another foodstuff. The antioxidant effect and flavor when added were not clear.

  In addition, food materials or other antioxidant materials (substances, foods) derived from food materials are known, but when used, the flavor of cooked processed foods used is impaired, so the range of use is limited. There was a tendency to end up.

  Accordingly, an object of the present invention is to provide a lipid oxidation inhibitor for foods, a production method thereof, and a method for inhibiting lipid oxidation of a cooked product or a seasoning for cooking, which can be used for various foods with high versatility. .

  As a result of diligent research to achieve the above-mentioned object, the present inventors have cooked foods such as bonito extract and bonito stock that have not been conventionally used as a seasoning / flavoring ingredient. -It discovered that the lipid oxidation of the said foodstuff could be suppressed by adding it at the time of a process raw material mixing | blending or a cooking process, and those flavors can be kept favorable, and came to complete this invention.

That is, the lipid oxidation inhibitor for food of the present invention is obtained by extracting from fish clauses using three or more alcohol solutions having different alcohol concentrations as extraction solvents, and mixing the extracts extracted at each concentration. It is characterized by containing the obtained fish clause extract as an active ingredient.

  According to the lipid oxidation inhibitor for foods of the present invention, it is possible to suppress the oxidation of lipids in foods and maintain good flavor.

In addition , it contains lipid oxidation-inhibiting components with different solubility in alcohol solutions, and also contains aroma and taste components with different solubility in alcohol solutions, so it has a high lipid oxidation-inhibiting effect and excellent taste. ing.

As another food lipid oxidation inhibitor of the present invention, the smoked fish such that pulverizng packed in a column or tank, stepwise changes in the above continuous or 3 stages of alcohol concentration in the column or tank It is characterized by containing as an active ingredient a fish clause extract obtained by passing through the sap. According to this, the fish knot extract containing the lipid oxidation-inhibiting component having different solubility in the alcohol solution, and further containing the aroma component and the taste component having different solubility in the alcohol solution is efficiently obtained. Obtainable.

  In the present invention, the fish buns are bonito, bonito, tuna, medusa, sardine, hydrangea, boiled, chin, and their cuttings, by-products generated during the production of fish buns, or these It is preferable that it is at least 1 type chosen from the mixture of these.

  On the other hand, the method for producing a lipid oxidation inhibitor for foods of the present invention is a method for producing a lipid oxidation inhibitor for foods using a fish knot extract as an active ingredient. Using the solution, an extract is extracted from a fish clause, and the extract extracted at each concentration is mixed to obtain the fish clause extract.

  Another method for producing a food lipid oxidation inhibitor according to the present invention is a method for producing a food lipid oxidation inhibitor using a fish knot extract as an active ingredient. In addition, it is characterized in that the fish salmon extract is obtained by passing the alcohol concentration through the column or tank continuously or in three stages or more.

  According to the production method of the present invention, a lipid oxidation inhibitor for foods can contain a lipid oxidation-inhibiting component having different solubility in an alcohol solution, and an aroma component and a presentation having different solubility in an alcohol solution. Since a taste component can be contained, a lipid oxidation inhibitor for foods having a high lipid oxidation inhibitory effect and excellent taste can be obtained.

  Another aspect of the present invention is a method for inhibiting lipid oxidation of a cooked product or a seasoning for cooking that does not contain a fish knot extract as a raw material. Provided is a method for inhibiting lipid oxidation of a cooked product or a seasoning for cooking, characterized by being added at the time of mixing a raw material of a cooked product or a seasoning for cooking or during a cooking process.

  According to the method for inhibiting lipid oxidation of the present invention, the cooking / processing ingredients of the cooked product or the seasoning for cooking that has not been conventionally used as a seasoning / flavoring ingredient, or During the cooking process, by adding the lipid oxidation inhibitor of the food according to the present invention, lipid oxidation of the cooked product or seasoning for cooking can be suppressed, and the flavor can be kept good. .

  In the present invention, the cooked product or the seasoning for cooking is a sauce for sauces, sauces, dressing, mayonnaise, boiled food, shumai, gyoza, Chinese bun, fish tsunami, chicken dumpling, pork dumpling, beef hamburger, curry seasoning It is preferably a kind selected from the group consisting of a base, a seasoning base for stew, a seasoning base for pasta sauce, a seasoning base for ramen, a paste product, cheese, a milk oil product, meat miso, and inari sushi.

  According to the lipid oxidation inhibitor for foods of the present invention, it contains a fish knot extract obtained by extraction from fish knots as an active ingredient, so that the oxidation of lipids in the food is suppressed and the flavor is improved. Can keep. Further, according to the method for producing a lipid oxidation inhibitor for foods of the present invention, the lipid oxidation inhibitor for foods can contain lipid oxidation inhibiting components having different solubility in an alcohol solution, so that the lipid oxidation inhibiting effect is high. In addition, since an aroma component and a taste component having different solubility in an alcohol solution can be contained, a lipid oxidation inhibitor for foods excellent in taste property can be obtained.

  According to the present invention, in the cooking / processing of a cooked product or a seasoning for cooking that has not been conventionally used as a seasoning / flavoring ingredient, the food oxidation of the present invention is inhibited from lipid oxidation. By adding the agent, lipid oxidation of the cooked product or the seasoning for cooking can be suppressed, and the flavor can be kept good.

  The fishfish extract in the present invention means an extract obtained from fishfish and its raw material and extraction method are not particularly limited. Fish buns include bonito buns, mackerel buns, tuna buns, medallions buns, sardine buns, radish buns, dried sardines, chin buns, Soda buns, and their cuttings, or by-products produced during the production of these bonito. Preferably, bonito such as rough, dry, and bare bonito, and by-products such as G powder and bloody powder under lily generated in the production process thereof are used. Note that under the lily is debris that occurs when forming rough joints, G powder is shaving powder that is generated when the tar content on the rough joint surface is removed by a grinder, and blood powder further scrapes the blood joint. It is a shaving powder when dropping.

As described below, the multistage extraction method, gradient extraction method, or drip extraction method has superior antioxidant activity and flavor as described below. However, in the present invention, a multistage extraction method or a gradient extraction method is used. As the extraction solvent, it is preferable to use water and / or ethanol used in normal cooking and processing. In order to increase the extraction efficiency, it is preferable to align the pulverization size of fish knots as the extraction raw material to 3 mesh or more, and more preferably to 8 to 32 mesh.

The following is a multi-stage extraction method is specifically described gradient extraction or drip extraction.

  In the present invention, the multistage extraction method or the gradient extraction method uses the above-ground crushed fish knot as a raw material, performs extraction using alcohol solutions having different alcohol concentrations as an extraction solvent, and mixes the extracts extracted at each concentration. Extraction method. 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 extract extracted from one column or tank becomes a mixture of those extracted with alcohol solutions of different alcohol concentrations, the number of columns and tanks can be reduced, and the extract can be obtained efficiently. be able to.

  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 tank, a column type extraction method is preferably used in that a high concentration extract can be obtained, and a batch type extraction method is used in the case where a material having a large pressure loss when packed in a column is used as an extraction material. Is preferably used. When an extraction tank is used as an extraction device, the extraction residue may be returned to the tank again and extracted with an alcohol solution having a different alcohol concentration. A mesh or the like is installed at the outlet of the tank and used as a pseudo column. Also good. Furthermore, when two or more kinds of fish knots are used as raw materials, there are a method of blending them and then putting them into a column or tank, and a method of adding raw materials in order to make a multilayer, and the method is selected as appropriate. be able to.

  Extraction into 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 extraction material) of extraction solvent in order to efficiently and uniformly fill the column or tank with the extraction raw material. It is preferable to mix and fill the raw materials. 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 the extraction solvent to be passed through the column or tank can be appropriately set. Usually, the amount of the 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, and it is more preferable to set so that it may become 40-150 mass parts. 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, it is preferable that extraction temperature is 20-80 degreeC, and it is more preferable that it is 20-60 degreeC. 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 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). (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 preferably 80 to 100% (v / 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 Examples include a method of passing the solution through the column and a method of mixing the alcohol solution B with the alcohol solution A while passing the alcohol solution A through the column. The latter is the point that the solution can be passed at a constant flow rate. The method 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, a crushed fish knot is filled in a container having a filter at the bottom, and the extraction solvent is dropped on the surface of the fish knot packed layer so that the extraction solvent is not pooled on the surface. Pass the liquid. According to the drip extraction method, the extraction solvent can be passed through the fish clauses filled in the container while being uniformly dispersed, so that the lipid oxidation inhibiting effect is high and an extract with more stable 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 fish sections and does not pool on the upper surface of the fish section packed bed. It means to pass while keeping.

  In the drip extraction method, the crushed fish clauses are filled in a container having a filter at the lower portion to form a fish clause filling layer having a certain volume.

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

  In order to dripping the extraction solvent, it is dropped in the form of a shower, spray, or droplet from an extraction solvent dripping port such as a shower nozzle or a spray nozzle having a plurality of nozzles provided above the fish-section packed bed. It is preferable to do. Moreover, it is preferable to drop while rotating the nozzle. According to this, an extraction solvent can be dripped uniformly at the upper surface of the said fish clause packed bed.

  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 fish clauses with which a container is filled, 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 fish-section packed bed, and allows the extract extract to flow out. Therefore, the movement of the extraction solvent is not disturbed by the outflow of the extract extract on the lower surface of the fish clause packed bed.

  Moreover, the pulverization size of the fish clauses to be filled is preferably pulverized to 40 mesh or more, more preferably pulverized to 3 mesh to 32 mesh. If it is 40 mesh or more, it is difficult to pass the liquid, which is not preferable. Moreover, when it is 3 mesh or less, extraction efficiency worsens and is not preferable.

  The height of the fish bun packed bed is preferably 30 cm to 60 cm, and more preferably 40 cm to 60 cm. If it is 60 cm or more, it is not preferable because it becomes difficult for liquid to pass therethrough.

  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. Further, after the alcohol solution is dropped, water may be dropped continuously to recover the extract to a predetermined amount.

  Extraction of the extract can be completed at an arbitrary concentration, but it is preferable to recover 50 to 250%, and 100 to 200% is recovered with respect to the mass of the crushed fish sections forming the above-mentioned fish section packed bed. More preferably.

  In the present invention, the fish knot extract extracted by the above method or the like is used as it is or after appropriately concentrating and drying by a known method to remove alcohol and / or adjust the solid content, thereby lipid oxidation of food. It can be used as a fish knot extract which is an active ingredient for inhibition.

  The food to which the present invention is applied includes (1) sauces: eel sauce, grilled chicken sauce, grilled meat (chicken, pork, beef, lamb) sauce, beef bowl sauce, (2) cooked food (frozen, (Including chilled products): boiled fish, boiled pork, boiled chicken, stewed beef line, Shumai, gyoza, Chinese bun, etc. (3) half-cooked ingredients: fish tsunami, chicken dumpling, pork dumpling, beef hamburger, etc. 4) Seasoning base: Sauce of mapo tofu, Sauce of blue crab meat, curry, stew, pasta sauce, ramen, etc. (5) Paste products: Salmon, Chikuwa, sausage, terrine, etc. (6) Fried side dish: croquette , Tonkatsu, fried seafood, etc. (7) pickled sauce: shochu, teriyaki fish, fried chicken, yakitori, yakiniku, grilled pork, etc. (8) other: cheese, milk oil products, meat miso, inari sushi, sauces, dressing , Mayonnaise etc. That is, without being particularly limited thereto, and may be any food containing lipid.

  Of the above foods, sauces, sauces, dressing, mayonnaise, boiled food, shumai, dumplings, Chinese bun, fish tsunami, chicken dumplings, pork dumplings, beef hamburger, curry seasoning base, stew seasoning base, pasta sauce Seasoning base for ramen, seasoning base for ramen, paste products, cheese, milk oil products, meat miso, or inari sushi, cooked products or cooking that have not previously used fish-bowl extract as a seasoning / flavoring ingredient It is a seasoning for processing.

  The method of adding the above-mentioned fish bun extract to these foods is not specified because they differ depending on the food used and the method of use, but it is not specified, but it can be applied directly to foodstuffs, blended in seasoning liquids, What is necessary is just to mix | blend at the time of raw material mixing.

  The effective addition amount of the fishfish extract to these foods is not specified because it differs depending on the food used and the method of use, but the fishfish extract was prepared in a solution having a Brix value of 10%. In terms of the amount added, for example, when added to boiled fish, boiled pork, etc., 1-5% by mass, salted salmon, deep-fried chicken, yakitori, grilled pork, steamed chicken 1 to 5% by mass with respect to the soaking solution, or 0.2 to 0.5% by mass with respect to the fish or meat as a raw material, Teriyaki of yellowtail, eel sauce (Tsukeyaki), 1-5% by weight, when added to sauces such as yakitori, tsumi, kneaded products (such as salmon), ham, sausage, pork dumplings, chicken meatballs, hamburger, shumai, dumplings, Chinese buns When kneading into seeds, etc. It may be added from 1 to 5% by weight relative to.

  Hereinafter, the present invention will be specifically described with reference to examples.

< Reference Example 1>
1000 g of water was added to 30 g of a commercially available bonito thick-cut product and extracted for 10 minutes by boiling, followed by solid-liquid separation to obtain a bonito extract (i).

  Subsequently, the raw materials were mixed at the blending ratio shown in Table 1 below to obtain a seasoning solution for cooking fish. 600 ml of this seasoning liquid was placed in a pan, heated and boiled, and 3 sardines (one of about 120 g) from which the head and internal organs were removed were placed in a pan and heated to low heat for 30 minutes to obtain boiled fish.

<Comparative example 1>
Boiled fish was obtained in the same manner as in Reference Example 1 except that 50 g of water was added to the seasoning liquid for fish stew instead of the bonito extract (i).

<Test Example 1>
1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was measured for the purpose of evaluating the antioxidant power of the seasoning liquids for fish cooking of Reference Example 1 and Comparative Example 1.

  Specifically, 200 μl of 0.5 M Tris-HCl buffer (pH 7.4) and 1 ml of 500 μM DPPH / ethanol solution were added to 800 μl of sample, reacted at 50 ° C. for 20 minutes in a light-shielded state, and then 2 ml of 50% ethanol was added. Absorbance at 517 nm was measured after minutes. Moreover, the blank light absorbency was measured using water instead of the sample. The radical scavenging rate was determined from the following formula (I).

DPPH radical scavenging activity, calculated _{IC 50} values are sample concentration showing a 50% radical scavenging rate, as Trolox equivalent amount converted based _{IC 50} values of Trolox, a stable homologs of vitamin E (μmol / 100ml) expressed. Moreover, about correction | amendment of the water evaporation amount at the time of cooking, Trolox equivalent was calculated | required on the basis of the whole quantity before cooking. The results are shown in Table 2.

  From the results of DPPH radical scavenging activity measurement, it is clear that the antioxidant power of the seasoning liquid for fish cooking to which the bonito extract (i) is added is higher than that in the case of not adding it before and after cooking. It was.

<Test Example 2>
For the boiled fish obtained in Reference Example 1 and Comparative Example 1, for the purpose of evaluating the accumulation of lipid peroxide in the boiled fish, the thiobarbituric acid value (TBA value), which is used as an index of the degree of fat and oil oxidation in food, It was measured.

  That is, 10 ml of an aqueous solution of 1.15% (w / v) potassium chloride was added to 3 g (wet weight) of the sample, adjusted to 30% (w / v) with a homogenizer, and used as a sample ground product. The thiobarbituric acid value (TBA value: μmol / g (wet weight)) of this sample ground product was measured according to a conventional method. The results are shown in Table 3.

  From the result of TBA value measurement, in the cooking method using the seasoning liquid to which the bonito extract (i) was added, compared with the cooking method using the seasoning liquid to which the bonito extract (i) was not added, It was revealed that the accumulation of lipid peroxide was suppressed.

<Test Example 3>
The boiled fish obtained in Reference Example 1 was evaluated by 10 specialist panels according to the evaluation standard of ± 3 points with respect to the boiled fish obtained in Comparative Example 1 with respect to the flavor and the odor suppression effect. The results are shown in Table 4. In addition, the evaluation numerical value in a table | surface was represented by the average value of 10 panelists.

  From the results of the above sensory evaluation, the sardine cooked product using only the conventional seasoning has a raw odor, but when the seasoning liquid added with the bonito extract (i) is used, the raw odor is suppressed. , It can be seen that the flavor has been improved.

<Test Example 4>
The following tests were conducted for the purpose of investigating the effects of different extraction solvents.

  That is, as prepared using water as the extraction solvent, 500 ml of water was added to 100 g of bonito coarsely crushed product (7 mesh pass product) and extracted at 90-95 ° C. for 30 minutes, and then the extract was filtered. 400 ml of hot water extract was obtained. On the other hand, as a preparation prepared using ethanol as an extraction solvent, 500 ml of a 50% (v / v) ethanol solution was added to 100 g of bonito coarsely crushed product (7 mesh pass product), and extraction was performed after refluxing for 30 minutes. The liquid was filtered to obtain 400 ml of an ethanol 50% (v / v) extract.

  The DPPH radical scavenging activity of both extracts was measured in the same manner as in Test Example 1 above. It was separately confirmed that ethanol did not affect the measured value of DPPH radical scavenging activity. The results are shown in Table 5.

  As is apparent from Table 5, it was revealed that when an ethanol-containing solvent was used as the extraction solvent, an extract having a higher DPPH radical scavenging activity was obtained compared to water alone.

<Test Example 5>
The following tests were conducted in order to investigate the effects of different koji materials.

  That is, instead of using bonito rough crushed material, ethanol was used as the extraction solvent in Test Example 4 except that bonito bonito, lily, G powder, blood clotted powder, and naked bonito were used as raw materials. A bonito extract was prepared by the same preparation method. DPPH radical scavenging activity was measured in the same manner as in Test Example 1 for bonito extract from these different raw materials. The results are shown in Table 6.

  As is apparent from Table 6, radical scavenging activity was observed in all the extracts. Among them, the G powder and the extract from the lily showed a significantly high radical scavenging activity.

<Test Example 6>
In order to investigate the effects of different extraction methods, the following tests were conducted.

  That is, the bonito extract was prepared from the bonito coarse crushed product (7 mesh pass product) by gradient extraction and drip extraction shown below. About each obtained extract, it carried out similarly to the said Experiment 1, and measured the DPPH radical scavenging activity. The results are shown in Table 7.

Gradient extraction 360 g of dried bonito coarse product (7 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 30 to 55-60 ° C. The mixture was kept warm. 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 until the amount of the extract became 360 ml, and the ethanol concentration of the obtained extract was 48.0% (v / v).

・ Drip extraction 300g of bonito coarse kneaded crushed product (7 mesh pass product) was mixed with 75 ml of 50% (v / v) ethanol, packed in a column (capacity 550 ml, Φ4 cm × 50 cm), and 30 to 55-60 ° C. The mixture was kept warm. Thereafter, 50% (v / v) ethanol aqueous solution was dropped from above the raw material packed bed at a dropping speed of 334 (liter / h · m ² ) so that the extraction solvent did not accumulate, and the extract was passed through. 300 ml was recovered. The ethanol concentration of the obtained extract was 49.0% (v / v).

  As is apparent from Table 7, by gradient extraction or drip extraction using an ethanol-containing solvent, it is significantly more than the extract obtained by simple extraction (when ethanol is used as the extraction solvent in Test Example 4). It was revealed that an extract having high radical scavenging activity can be obtained.

<Example 2>
In lieu of bonito extract (i), 0.3 g of bonito extract (ii), which is the extract obtained by the gradient extraction in Test Example 6 above, is combined with 49.7 g of water into a seasoning solution for cooking fish Except that, boiled fish was obtained in the same manner as in Reference Example 1. Table 8 below shows the composition of the seasoning liquid for fish stew.

<Test Example 7>
The DPPH radical scavenging activity of the seasoning solution for cooking fish used in Example 2 was compared with the seasoning solution for cooking fish of Reference Example 1 or Comparative Example 1. Moreover, it compared with the boiled fish of the reference example 1 or the comparative example 1 about the TBA value (thiobarbituric acid value) of the boiled fish obtained in Example 2, and its sensory evaluation. The results are shown in Tables 9-11.

  As apparent from Tables 9 to 11 above, the bonito extract (ii) obtained by gradient extraction is equivalent to DPPH radical scavenging activity, TBA value (thiol) equivalent to the bonito extract (i) obtained by hot water extraction. Barbituric acid value) suppression effect. It was also good in terms of improving the flavor. Therefore, it has been clarified that the koji extract obtained by gradient extraction can exhibit the effect even in a small amount as a concentrated extract.

  From the above results, it became clear that by using the seasoning liquid to which the bonito extract was added for sardine cooking, lipid oxidation of the sardine cooked product was suppressed, and a good sardine cooked product was obtained even in flavor. . In particular, the bonito extract obtained by gradient extraction showed a lipid oxidation inhibitory effect even in a small amount as a concentrated extract, and it did not impair the flavor imparting property, so it was easy to use as a food cooking / processing product. .

Claims (7)

Three or more kinds of alcoholic solutions of different alcohol concentration with was extracted from smoked fish such as Extraction solvent, containing smoked fish extract obtained by mixing the extract extracted at each concentration as an active ingredient lipid oxidation inhibitor of the food, characterized in that. The pulverizng fish clauses such packed in a column or tank, the column or tank to enable the fish section extracts obtained by passed through so as to change the alcohol concentration continuously or stepwise three steps or more A lipid oxidation inhibitor for foods, which is contained as a component . The fish buns are selected from bonito, bonito, tuna, medusa, sardine, radish, boiled, chin, and their shavings, by-products produced during fish bun production, or a mixture thereof. The food lipid oxidation inhibitor according to claim 1 or 2 , which is at least one kind.   In a method for producing a lipid oxidation inhibitor for foods using fish knot extract as an active ingredient, extracts are extracted from fish knot using three or more kinds of alcohol solutions having different alcohol concentrations as extraction solvents. A method for producing a lipid oxidation inhibitor for foods, wherein the fishfish extract is obtained by mixing the extracts extracted in step (b).   In a method for producing a lipid oxidation inhibitor for foods using a fish knot extract as an active ingredient, the alcohol concentration is changed continuously or in three or more steps in a column or tank filled with crushed fish knots. A method for producing a lipid oxidation inhibitor for foods, characterized in that the fishfish extract is obtained by passing the solution. A method for suppressing lipid oxidation of a cooked product or a seasoning for cooking that does not contain a fish knot extract as a raw material, wherein the lipid oxidation inhibitor for foods according to any one of claims 1 to 3 is used. A method for inhibiting lipid oxidation of a cooked product or a seasoning for cooking, which is added at the time of mixing the raw material of the cooked product or seasoning for cooking or during the cooking process. The cooked product or cooking seasoning is sauce, sauces, dressing, mayonnaise, boiled food, Shumai, dumplings, Chinese bun, fish tsunami, chicken dumplings, pork dumplings, beef hamburger, curry seasoning base, stew seasoning The cooked product or the seasoning for cooking according to claim 6 , which is a kind selected from the group consisting of a base, a seasoning base for pasta sauce, a seasoning base for ramen, a paste product, cheese, a milk oil product, meat miso, and inari sushi. For inhibiting lipid oxidation of a material.