JPH057372B2 - - Google Patents

Description

[Detailed description of the invention]

Industrial Application Field The present invention is directed to tyrosinase, acidic protease,
The present invention relates to a food quality deterioration inhibitor that inhibits the enzyme activities of polyphenol oxidase, lipoxidase, and peroxidase to prevent food quality deterioration caused by these enzyme activities, and a method for producing the same. More specifically, the present invention relates to a food quality deterioration inhibitor obtained using licorice or lees (extraction residue) after extracting glycyrrhizin from licorice as a raw material, and a method for producing the same. Therefore, the present invention effectively utilizes not only licorice but also its extraction residue to prevent browning and discoloration of various fresh foods caused by the above-mentioned enzymes, suppress over-decomposition of protein components, and prevent over-decomposition of protein components. The present invention provides a food quality deterioration inhibitor that can be effectively used to inhibit oxide biosynthesis, dopamine biosynthesis, and the like. Conventional technical background Root vegetables such as peeled burdock and potatoes,
It is known that the discoloration of fruits such as peeled apples, bananas, and mushrooms due to browning over time, as well as the discoloration of the skin due to sunburn, are all caused by the production of melanin. Therefore, the production of melanin is caused by the rhizomes,
This is due to enzymes reacting with phenols such as tyrosine and catechol that are present in fruits, mushrooms, and even living organisms, and these phenols are oxidized. Tyrosinase and polyphenol oxidase are involved in the above reaction. Conventionally, in order to prevent the above-mentioned discoloration and discoloration caused by melanin, attempts have been proposed to utilize so-called inhibitors that can block the action of the above-mentioned tyrosinase and polyphenol oxidase. for example,
A method of using phytic acid and metal salts of phytic acid to prevent browning and discoloration of rhizomes and plant bulbs (Japanese Unexamined Patent Publication No. 174067/1983), and a method of using phytic acid and metal salts of phytic acid to prevent browning and discoloration of rhizomes and plant bulbs. Method of preventing discoloration by immersing in
Publication No.) etc. have been proposed. However, at present, these methods have not been widely used because the phytic acid and γ-oryzanol used as inhibitors are both relatively expensive. On the other hand, although reducing agents such as cysteine and ascorbic acid have been conventionally used as the above-mentioned inhibitors, there is a problem in terms of the sustainability of the inhibitory effect on the above-mentioned enzyme activity. Incidentally, although sulfites have a high inhibitory effect on tyrosinase and polyphenol oxidase, they have drawbacks in terms of food hygiene safety. Problems to be Solved by the Invention In view of the above-mentioned circumstances, the inventor of the present invention investigated the search for natural products for inhibitors of tyrosinase and polyphenol oxidase, and found that licorice (licorice)
There are components in licorice that strongly inhibit tyrosinase and polyphenol oxidase, and furthermore, the components present in licorice are strong inhibitors not only of licorice enzymes but also of acidic protease, lipoxidase, and peroxidase. The present inventors have discovered that the present invention exhibits the following properties and have accomplished the present invention. Therefore, the present invention not only prevents browning and discoloration of rhizomes, fruits, and mushrooms caused by tyrosinase and polyphenol oxidase, but also prevents the quality of various foods caused by acid protease, lipoxidase, and peroxidase. This helps prevent deterioration. The present invention will be explained in detail below. Structure of the Invention The feature of the present invention is that licorice is treated with an organic solvent (however,
(excluding hydrocarbons) or the lees (extraction residue) after extracting glycyrrhizin from licorice.
A food quality deterioration inhibitor containing the extracted fraction obtained by extracting with the above organic solvent as an active ingredient, and a crushed product of licorice roots or epidermis, or lees after extracting and separating glycyrrhizin from licorice ( The present invention relates to a method for producing a food quality deterioration preventive agent, which comprises extracting the extract (extraction residue) using an organic solvent (excluding hydrocarbons) and collecting the obtained extract. When the food quality deterioration inhibitor of the present invention is added during the food manufacturing process, deterioration of the food can be prevented by inhibiting enzyme activity in the food. Note that the term "enzyme" as used herein refers to tyrosinase, polyphenol oxidase, acid protease, lipoxidase, and peroxidase. Means for Solving the Problems Licorice used as one of the starting materials in the present invention is a plant of the leguminous family, and glycyrrhizin contained in its rhizome exhibits sweetness, so it has a low It is used as a raw material in the production of natural sweeteners with low caloric content. In addition, licorice has been used as a herbal medicine since ancient times, and the pharmacological effects of glycyrrhizin as its medicinal ingredient, such as antitumor effects, anti-inflammatory effects, and hormone-like effects, have also been reported. In addition, the lees (extraction residue) after extracting and separating glycyrrhizin from licorice, which is used as another starting material in the present invention, are currently either left to rot naturally to become humus, or are dried and used to remove mosquitoes. It is only slightly used as an extender for incense sticks.
Most of them are discarded without being used. Incidentally, the production of glycyrrhizin from licorice is carried out by crushing licorice, extracting it mainly with water, and purifying the resulting extract using acid or alcohol. Essentially different from the extract according to the invention. That is, in the present invention, the extracted fraction obtained by extracting licorice using an organic solvent is used as an active ingredient, and the extracted fraction is mainly extracted using water as described above. This is essentially different from the obtained glycyrrhizin, and the above-mentioned fraction naturally does not contain glycyrrhizin. Therefore, in the present invention, the lees obtained by extracting and separating glycyrrhizin from licorice as described above can be effectively used as a starting material. In the present invention, the organic solvent used for extracting the active ingredient from licorice or from the lees after extracting glycyrrhizin from licorice includes a wide variety of organic solvents, and the following may be exemplified. Alcohols: ethanol (anhydrous or hydrous), methanol, propanol, etc. Acetate esters: methyl acetate, ethyl acetate, propyl acetate, etc. Ethers: ethyl ether, dipropyl ether, etc. Ketones: acetone, diethyl ketone, methyl ethyl ketone, etc. Chlorinated hydrocarbons: chloroform, dichloromethane, etc. These organic solvents may be used alone or as a mixture of two or more. To perform extraction using these organic solvents from licorice as a starting material, grind the licorice roots with a hammer mill or the like, or remove the epidermis of licorice and collect it and grind it. It is recommended to perform extraction by
Extraction conditions are not particularly limited, but usually room temperature to 40℃
It is advisable to carry out the process at a temperature of approximately 6 to 24 hours. In addition, the amount of organic solvent used during extraction should be approximately 3 to 20 times (by weight) the starting material, and from an economical point of view,
About 8 times (by weight) is preferable. Note that, in order to improve extraction efficiency, repeated extraction or countercurrent extraction may be performed. Next, the obtained extract is subjected to solid-liquid separation to remove solid content, and then concentrated under reduced pressure to obtain a paste-like substance, if necessary. Furthermore, even when using the lees after extracting and separating glycyrrhizin from the ground licorice powder with water as a starting material, the extraction can be carried out in the same manner as above, so that the activity of the extraction residue can be improved. The above is very informative. The extract obtained as described above or the paste obtained by concentrating it has a yellow to reddish-brown color depending on the type of starting material (rhizome, epidermis, or lees) and the type of organic solvent, and the yield also varies depending on the starting material. 4% to 8% (weight). In the present invention, the above-mentioned paste can be suitable as a food quality deterioration inhibitor as it is, but if it is undesirable for the organic solvent to remain depending on the application, the organic solvent used in the vacuum concentration of the above-mentioned extract can be used as is. to be removed. However, if the organic solvent is removed, the above paste-like material tends to solidify, and when it is applied as a food quality deterioration inhibitor, it takes time to re-dissolve it, so it is diluted by dissolving it in ethanol or aqueous ethanol, etc. It is preferable. Alternatively, it may be diluted as a suspension by dispersing it in water using an emulsifier (surfactant). Next, the results of an experiment on the inhibitory effect of the above paste on various enzymes will be shown. Experimental Example 1 Sample: Extract pulverized licorice rhizome with ethyl acetate, solid-liquid separation, concentrate under reduced pressure, dissolve 1g of paste in 10ml of ethanol, dilute with water to obtain 100ppm. A suspension of was used. Test method: 1 ml of the above suspension was mixed with 2 ml of Matsukulbane's buffer (PH6.8) and tyrosine.
Mix with 2 ml of 300 ppm aqueous solution, add 30 units of tyrosinase (manufactured by Sigma) to this mixture, and add 37
The reaction was carried out for 15 minutes in a water bath at °C. After the reaction, the absorbance at 475 nm was measured using a spectrophotometer (Model 100-40, manufactured by Hitachi), and only a slight increase of 0.05 was observed. In addition, when a control plot to which the above sample was not added was similarly measured, an increase of 0.5 was observed. That is, the above test results confirm that the fraction obtained by extracting licorice with ethyl acetate has the ability to inhibit tyrosinase activity. Next, in order to investigate the type of inhibition of tyrosinase in the above sample, the substrate concentration of the above reaction system was
By varying (S) and measuring the maximum reaction concentration, the Lineweaver-Burk equation (Lineweaver-Burk equation)
A plot was drawn using the equation. The results are shown in the attached Figure 1. For comparison, the results obtained by similarly measuring and plotting a case where cysteine was used as a tyrosinase inhibitor are also shown in FIG. 1. As seen in the figure, a plot showing competitive inhibition was obtained with the sample according to the present invention, whereas a plot showing non-competitive inhibition was obtained with cysteine. Experimental Example 2 Samples: After extracting and separating glycyrrhizin from licorice, the lees were extracted using various organic solvents shown in Table 1 below, and after solid-liquid separation, each sample was concentrated under reduced pressure. A 100 ppm suspension of the paste was prepared in the same manner as described in Experimental Example 1. Test method: The same procedure as described in Experimental Example 1 was followed to measure the ability to inhibit tyrosinase activity.
The results are shown in Table 1.

[Table] As shown in Table 1, when extraction is performed using a hydrocarbon such as n-hexane or n-pentane as an organic solvent, a fraction having the ability to inhibit tyrosinase activity cannot be obtained. Experimental Example 3 Sample: A pulverized product of licorice rhizome was extracted with ethanol, solid-liquid separated, and then concentrated under reduced pressure.The obtained dark reddish-brown paste was diluted with a mixture of ethanol and water to 1%. A solution was used. Test method: Place 5 ml of 10% gelatin solution and 1 ml of the above sample in a test tube, add 0.1 ml each of the various proteolytic enzymes shown in Table 2 below, and test at 30°C for 6.5 ml.
After reacting for a period of time, the fluidity was observed when the mixture was cooled to 10°C to examine its ability to inhibit proteolytic enzyme activity. The results are shown in Table 2.

【table】

[Table] As seen in Table 2, the sample according to the present invention was
For proteases, it inhibits acidic proteases. Experimental Example 4 Sample: The same sample as in Experimental Example 3 was used. Test method: Extract fresh soybeans with acetone for 24 hours while cooling, defatte, air dry, then grind.
Further, extraction was performed for 30 minutes in clear water cooled to 10°C, and the resulting extract was centrifuged to obtain a crude enzyme solution. Next, to 100 parts (weight) of this crude enzyme solution,
Add 5 parts (by weight) of barium acetate, 10 parts (by weight) of acetone and 2 parts (by weight) of basic lead acetate;
This mixture was centrifuged to remove inactive portions, and then lyophilized to obtain a lipoxidase preparation. Meanwhile, in a 300ml Erlenmeyer flask,
Contain 5 ml of 0.1% linolenic acid solution, 100 ml of water, and 5 ml of citrate buffer (PH6.5), place in a constant temperature bath at 25°C, and then add 5 mg of the lipoxidase preparation prepared above and 0 to 100 ppm of the above sample. Add to the above mixture in the flask and react for 10 minutes, then
The reaction was stopped by adding 10 ml of concentrated hydrochloric acid. Then, 1 ml of 5% Mohr's salt-hydrochloric acid solution was added to the reaction mixture.
After mixing well, 10 ml of the mixture was collected, and after 15 minutes, 10 ml of ethanol and 10 ml of 20% rhodan ammonium were added to it to develop color. The absorbance was measured at 550 nm to examine the presence or absence of inhibition of lipoxidase. The results are shown in the attached FIGS. 2 and 3. As seen in FIG. 2, lipoxidase was strongly inhibited by adding the sample according to the present invention to the above reaction system in a small amount of 100 ppm or less. Moreover, as seen in FIG. 3, the above inhibition type was non-competitive inhibition. Furthermore, in the present invention, the following experiment was conducted to examine the influence of the type of extraction solvent on inhibiting tyrosinase activity. Experimental Example 5 Sample: Licorice obtained from the market was crushed and extracted with 10 times the amount of hot water, ethanol (95%), dichloromethane or ethyl acetate for 15 hours. Concentrate these under reduced pressure and dilute the obtained extract with water.
The concentration was adjusted to 100ppm or 200ppm and used as a test solution. At this time, the ethanol, dichloromethane and ethyl acetate extracts were made into a 2% solution with dimethyl sulfoxide (DMSO) and then diluted with water. Test method: Using this solution, tyrosinase activity was measured in the same manner as in Experimental Example 1. The results are shown in Table 3 as inhibition rates. That is, it can be seen that there is almost no difference in the inhibitory activities of the dichloromethane and ethyl acetate extracts, and that they are much stronger than the water extracts. Ethanol extracts are also considerably stronger than water extracts. The difference in these inhibitory abilities is that components extracted with organic solvents such as dichloromethane have stronger inhibitory power than water-soluble components in licorice, and organic solvents are used to extract and utilize tyrosinase-inhibiting components from licorice. This shows that it is advantageous.

[Table] Inhibition rate = (1-test OD/control OD) x 100 (%) Control: Water or an aqueous solution of DMSO was added instead of the sample. Next, we conducted an experiment to see how the components of the extract differ depending on the type of extraction solvent. Experimental Example 6 Test method: The water, ethanol and dichloromethane extracts of licorice obtained in Experimental Example 5 were separated by thin layer chromatography (hereinafter referred to as TLC). TLC condition plate MERCK HPTLC plate (with concentration zone) Silica Gel F ₂₅₄ Sample amount Approximately 20 μg Developing solvent Chloroform: Acetone: Ammonia 30:20:1 (saturated) Detection device Shimadzu Flying Spot Scanner CS-9000 Detection wavelength 300 nm The results are shown in Figure 4. Comparing the aqueous extract and the dichloromethane extract, it can be seen that the aqueous extract contains almost no substances with high Rf values (large expansion distance), while the dichloromethane extract contains many components with high Rf values.
The ethanol extract shows an intermediate pattern between the water extract and the dichloromethane extract. Experimental Example 7 Next, using the same plate as in Experimental Example 6, the mixture was extracted into two fractions as shown in FIG. 4, and the tyrosinase inhibition rate of each fraction was examined. Test method: Divide 0.1 ml of licorice 1% sample solution into 5 plates (10 x 20 cm) and charge. Experiment 6.
The mixture was developed in the same manner as above, and after confirming the separation position using an ultraviolet lamp, it was scraped off, extracted, and concentrated. The obtained concentrate was dissolved and diluted in the same manner as in Experiment 1,
A sample solution (5 ml) with an original sample concentration of 200 ppm was prepared. The tyrosinase inhibitory activity of this sample solution was measured in the same manner as in Experimental Example 1. The results are shown in Table 4, and it was clearly shown that fraction 1 of the hot water extract and fraction 2 of the dichloromethane extract were mainly active.

[Table] Furthermore, FIG. 5 is a TLC chromatogram of the active fraction purified from the dichloromethane extract of licorice (sample amount approximately 10 μg). The tyrosinase inhibitory activity of this fraction was 100% when a 50 ppm solution was added. From Figures 4 and 5, the tyrosinase activity-inhibiting component of the organic solvent extract is determined by the development distance and
It can be seen that these components exist in the range of 30 to 60 mm and are extracted in large quantities with dichloromethane.
In addition, all of the components with extremely strong inhibitory activity that the inventors isolated after further purification exist within the above range under the present conditions. As described above, it is clear that among licorice tyrosinase inhibitors, there are substances that are efficiently extracted by water extraction and substances that are efficiently extracted by organic solvents. However, there is a large difference in the strength of the activity of both inhibitors, and substances extracted by organic solvents such as dichloromethane have much stronger inhibition than substances extracted by water. is also clear. Therefore, the tyrosinase inhibitor of the present invention can achieve the objective by adding a much smaller amount than when using an aqueous extract. Furthermore, water-soluble components are rather unnecessary components in the present invention. Therefore, the inhibitory activity can be further increased by removing water-soluble components by an appropriate method. Effects of the Invention As mentioned above, the food quality deterioration inhibitor according to the present invention exhibits a strong inhibitory effect on tyrosinase, lipoxidase and protease activities even in small amounts, and moreover, the food quality deterioration inhibitor of the present invention is a natural product. Since it can be obtained at low cost through a simple extraction procedure from certain licorice or from the lees that are the residue of glycyrrhizin extracted from it, it is very useful in preventing quality deterioration due to discoloration of various foods caused by the enzyme activity of licorice. Furthermore, when using the food quality deterioration inhibitor of the present invention, its effect can be further enhanced by using it in combination with other known enzyme inhibitors. In the present invention, hydrocarbons were removed from the organic solvent as shown in Experimental Example 2 (see Table 1).
- When extraction is performed using aliphatic hydrocarbons such as hexane and n-pentane, the yield of enzyme-inhibiting components is low;
This is because it does not show inhibitory activity. Furthermore, although not shown in the table, enzyme-inhibiting components can be extracted in low yields by aromatic hydrocarbons such as benzene, but such solvents are not practical in terms of solvent safety. It is due to lack of value. EXAMPLES The present invention and its effects will be specifically explained below with reference to Examples. Example 1 Preparation of food quality deterioration inhibitor: Licorice rhizome was ground with a hammer mill, acetone was added to the ground product, extracted at room temperature for 20 hours, and the resulting extract was solid-liquid separated to remove the solid content. Rear, 20mm
Concentration under reduced pressure of Hg gave a dark reddish-brown paste. Yield 8%. 1 g of this paste-like substance was dissolved in 10 ml of ethanol to prepare a food quality deterioration inhibitor. Effect of food quality deterioration prevention agent: When grinding 1 kg of peeled apples, the above deterioration prevention agent
Apple juice was made by adding 0.2ml. After filtration, this juice was stored at 10°C and its color change over time was observed. For comparison, the state of discoloration was similarly observed for the green juice made by adding 0.2 g each of cysteine hydrochloride and sodium sulfite during the grinding of the apples, and the green juice made without adding anything as a control. The results are shown in Table 3.

[Table] As shown in Table 3, in the invention plot, no discoloration of apple juice was observed even after 10 days of storage, whereas in the control plot, discoloration to reddish-brown began after a few minutes, and after 1 day. The smell also worsened, and it started to smell like it had been heated. On the other hand, in the cysteine hydrochloride-added area, discoloration started slightly later than in the control, and 1
After a few days, the color changed to reddish-brown similar to that of the control, and in the area where sodium sulfite was added, the color changed from yellow-brown to yellow-green due to reduction immediately after the addition, and an unusual odor reminiscent of sulfur was felt. Incidentally, in the present invention plot, there was no change in scent even after 10 days, and freshness was felt. Example 2 This example shows an example in which a food quality deterioration inhibitor is extracted and separated from licorice, and then glycyrrhizin is extracted and collected. Preparation of food quality deterioration inhibitor: Extract the crushed material from licorice rhizome with ethanol heated to 40℃ for 18 hours while circulating the ethanol with a pump, and separate the obtained extract into solid and liquid to remove the solid content. After removal, the residue was concentrated under reduced pressure to obtain a deep reddish brown paste-like substance. Yield 7%. 1 g of this paste-like substance was dissolved again in 10 ml of ethanol to prepare a food quality deterioration inhibitor. Effect of food quality deterioration inhibitor: Banana juice was made by adding 0.2 ml of the above deterioration inhibitor when grinding 1 kg of peeled banana and 1 kg of water using a mixer. In addition, a mixture of 0.2 ml of the deterioration inhibitor and 0.2 g each of system hydrochloride and ascorbic acid was added and ground, and banana juice was prepared in the same manner. For comparison, cysteine hydrochloride, ascorbic acid, and sodium sulfite were tested.
Banana youth was made in the same manner by adding 0.2g and grinding, and as a control, banana juice was made in the same manner by grinding without adding anything. Each of these banana juices was stored at 5° C., and changes in the banana juices over time were observed. The results are shown in Table 4.

[Table] Like the peel, banana fruits are prone to discoloration, and as shown in Table 4, the control plot turns purple in a short period of time, but the invention plot changes color to a natural whitish-brown color. Even after storage for 10 days, no discoloration was observed, and the discoloration prevention effect is particularly improved when known inhibitors such as cysteine hydrochloride and ascorbic acid are used in combination. On the other hand, in the area where only sodium sulfite was added, the color became unnaturally white and milky, and an odd odor was also felt. Further, no significant discoloration prevention effect was observed in the ascorbic acid-added group, and almost no effect was observed in the cysteine hydrochloride-added group. Next, regarding the residue after extracting the food quality deterioration inhibitor from licorice with ethanol as described above, after removing the residual ethanol,
When glycyrrhizin was extracted according to a conventional method, it was possible to recover glycyrrhizin with a yield of about 9%, which was comparable to that obtained when directly extracted from licorice. Therefore, according to the present invention, there is an advantage that glycyrrhizin as a sweetener can be co-produced from licorice as well as a food quality deterioration inhibitor. Example 3 This example shows an example in which the lees after glycyrrhizin was extracted and separated from licorice according to a conventional method was used as a starting material. Preparation of food quality deterioration inhibitor: After extracting and separating the glycyrrhizin above, acetone is added to the lees and extracted at room temperature for 20 hours, the resulting extract is solid-liquid separated to remove the solid content, and then concentrated under reduced pressure. A deep yellow paste-like substance was obtained. Yield 8
%. 1 g of this paste-like substance was dissolved in 90% ethanol and dispersed in 10 g of fresh water to prepare a food quality deterioration inhibitor. Effect of food quality deterioration inhibitor: Lightly wash nameko to remove dust and stones, then heat at 10℃ in advance.
After soaking for 30 minutes in a dispersion of anti-deterioration agent that had been cooled at The state of browning was observed in the center. In addition, as a control, the same observation was made on a sample that was filled into the bag as it was without being immersed in the dispersion of the food quality deterioration inhibitor. The results are shown in Table 5.

[Table] Example 4 Preparation of food quality deterioration inhibitor: The epidermis of licorice was peeled off and collected, and the crushed material was extracted with chloroform at room temperature for 20 hours, and the resulting extract was concentrated under reduced pressure. A yellow paste-like substance was obtained. Yield 4%. 1 g of this pasty substance was dissolved in absolute ethanol and the insoluble matter was removed, and the solution was used as a food quality deterioration inhibitor. Effect of food quality deterioration inhibitor: The deterioration inhibitor was dispersed in 3% saline solution 5, and 50 fresh prawns were added to this dispersion at a temperature of 10°C and left for 30 minutes. Next, the prawns were taken out, drained of water, and stored in an incubator at 20°C, and the number of shrimp that turned black over time was examined. As a control, the same number of fresh prawns as above were directly added to a 3% saline solution and left for 30 minutes, and the results were examined in the same manner. The results are shown in Table 6.

[Table] Example 5 This example shows the effect of suppressing the decomposition of sinigrin, a pungent ingredient in wasabi paste, by peroxidase using the food quality deterioration inhibitor according to the present invention. Preparation of food quality deterioration inhibitor: An agent prepared in the same manner as described in Example 4 was used as a food quality deterioration inhibitor. Effect of food quality deterioration inhibitor: 15ml of a 0.1% solution of the above deterioration inhibitor (see Example 4) was added to 10g of powdered wasabi and kneaded.
Add a small amount of water to 10g of powdered wasabi and knead.When the spiciness develops, add the above deterioration inhibitor solution 15.
The spiciness retention period of the kneaded product was investigated. As a control, 10 g of powdered wasabi and 15 ml of water were mixed and tested in the same manner. The results are shown in Table 7.

【table】 [Brief explanation of the drawing]

FIG. 1 shows the type of inhibition of tyrosinase by the food quality deterioration inhibitor of the present invention,
FIG. 2 shows the inhibitory effect of the anti-deterioration agent on lipoxidase, and FIG. 3 shows the form of the inhibition. FIG. 4 shows chromatograms of licorice extract obtained by changing the type of extraction solvent. A indicates a water extract, B indicates an ethanol extract, and C indicates a dichloromethane extract. FIG. 5 shows a chromatogram of the active fraction obtained by purifying the licorice dichloromethane extract.

Claims (1)

[Claims] 1 Licorice or the lees after glycyrrhizin is extracted from licorice with an organic solvent (excluding hydrocarbons)
A food quality deterioration inhibitor that contains the extracted fraction obtained by extraction as an active ingredient. 2. The food quality deterioration preventive agent according to claim 1, wherein the licorice is obtained by crushing its rhizome or epidermis. 3. The food according to claim 1, wherein the organic solvent is one or a mixture of two or more selected from the group consisting of alcohols, acetic esters, ethers, ketones, and chlorinated hydrocarbons. Quality deterioration prevention agent. 4. A food product characterized by extracting the ground product of licorice roots or epidermis or the lees after extracting glycyrrhizin from licorice using an organic solvent (excluding hydrocarbons) and collecting the obtained extract. Manufacturing method of quality deterioration prevention agent. 5. The organic solvent according to claim 4, wherein the organic solvent is one or a mixture of two or more selected from the group consisting of alcohols, acetic esters, ethers, ketones, and chlorinated hydrocarbons. A method for producing a food quality deterioration inhibitor. 6. Extract the ground product of licorice roots or epidermis or the lees after extracting glycyrrhizin from licorice using an organic solvent (excluding hydrocarbons), remove the organic solvent from the extract, and make a paste-like substance. A method for producing a food quality deterioration inhibitor characterized by obtaining. 7. The organic solvent according to claim 6, wherein the organic solvent is one or a mixture of two or more selected from the group consisting of alcohols, acetic esters, ethers, ketones, and chlorinated hydrocarbons. A method for producing food quality deterioration inhibitors.