Lye inhibitor

Abstract

To provide a lye inhibitor that can inhibit lye, a lye inhibiting method that inhibits lye by blending the lye inhibitor, and an extract with an improved flavor and a method for producing the same.SOLUTION: This invention has been completed with the findings that licorice root extract has a lye inhibitory effect.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a lye-inhibiting agent, a lye-inhibiting method, and the like. [Background technology]

[0002] It is known that when extracting essences from foodstuffs such as meat and fish, lye is generated, which requires time and effort to remove, and if the lye is not removed, the flavor of the extract deteriorates. In addition to physically removing the lye, it is known that the lye can be suppressed by using an agent for inhibiting the generation and / or growth of lye in foodstuffs, which contains one or more selected from the group consisting of gum arabic, pullulan, soybean polysaccharides, and welan gum (Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2020-36590 A Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention provides a lye-inhibiting agent capable of suppressing lye, a lye-inhibiting method for suppressing lye by incorporating the lye-inhibiting agent, and an extract having an improved flavor and a method for producing the same. [Means for solving the problem]

[0005] The inventors have discovered that licorice root extract has an effect of inhibiting lye, and have completed the present invention.

[0006] That is, the present invention relates to the following aspects [1] to [7]. [1] A lye suppressant whose active ingredient is licorice root extract. [2] The lye suppressant described in [1], which is a licorice root extract containing less than 5.0% glycyrrhizinic acid. [3] A method for suppressing lye, comprising heating a food material in a liquid in the presence of the lye-suppressing agent according to [1] or [2]. [4] The method for suppressing lye according to [3], characterized in that 0.001 to 10% by weight of licorice root-derived solids are added relative to 100% by weight of the food material. [5] An extract obtained by heating an animal food material in liquid in the presence of the lye suppressant described in [1] or [2]. [6] A method for producing an extract, comprising heating an animal food material in a liquid in the presence of the lye-suppressing agent according to [1] or [2] to extract an extract. [7] A method for producing an extract according to [6], characterized in that 0.001 to 10 weight% of licorice root-derived solids are added relative to 100 weight% of a food material. Effect of the Invention

[0007] The present invention provides a lye-suppressing agent capable of suppressing lye, and by incorporating the lye-suppressing agent, it is possible to suppress lye. Furthermore, by suppressing lye, it is possible to provide an extract having an improved flavor. [Brief description of the drawings]

[0008] [Figure 1] In Example 1, 0 to 0.5% by weight of licorice root extract was added to beef, the beef was boiled, and the beef was removed and the liquid portion was transferred to a beaker, and a photograph taken from above is shown. [Diagram 2] In Example 2, 0 or 0.5% by weight of licorice root extract was added to the pork, and the pork was boiled. A photograph of the pot after boiling was taken from above is shown. [Diagram 3] In Example 3, a photograph taken from above of a pot while beef tendon meat was being boiled after adding 0 or 0.5% by weight of licorice root extract to the beef tendon meat is shown. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The lye suppressant of the present invention contains licorice root extract as an active ingredient. The licorice root extract used in the present invention may be an extract obtained from licorice root and may have a lye suppression effect, but is preferably a licorice root extract containing less than 5.0% glycyrrhizinic acid. Examples of the extraction method include supercritical extraction using carbon dioxide, steam distillation, and solvent extraction using water, alcohol, or a mixture thereof. The liquid portion can be recovered by solid-liquid separation using filtration using nonwoven fabric, mesh, or centrifugation. Furthermore, concentrated and / or dried products are preferred, and can be dried and powdered by drum drying, air drying, spray drying, vacuum drying, and / or freeze drying, or may be powdered using a general excipient such as dextrin or starch. Commercially available licorice root extracts can be used, and examples thereof include Lycospice B or Lycospice T (both trade names, manufactured by Ikeda Toka Kogyo Co., Ltd.).

[0010] The lye inhibitor of the present invention may be a mixture of licorice root extract and a dispersant, or an emulsion with an emulsifier. The mixture or emulsion may be obtained, for example, by dispersing or emulsifying licorice root extract in a dispersant or emulsifier solution in which the dispersant or emulsifier is dissolved in water, and may be made into a concentrated or dried product by vacuum concentration, membrane concentration, drum drying, air drying, spray drying, vacuum drying, freeze drying, or a combination thereof.

[0011] The dispersion or emulsification treatment can be carried out by a general method by adding a water-soluble polymer, etc., and examples of the treatment include treatment using a device such as a high-pressure homogenizer, a colloid mill, an ultrasonic emulsifier, a homomixer, a homodisper, etc., and two or more types of devices may be combined. Heating is also preferred, and examples of the heating include heating at 40 to 200°C, 50 to 150°C, etc., and is preferably 120°C or lower, more preferably 100°C or lower, and even more preferably 95°C or lower.

[0012] In the presence of the lye suppressing agent of the present invention, lye can be suppressed by heating foodstuffs that cause lye in a liquid. For example, by using the agent when heating proteinaceous foodstuffs that cause lye in a liquid or when producing soy milk, such as seafood such as fish, shellfish, shrimp, octopus, and squid, meat such as beef, pork, and chicken, livestock bones such as beef bones, pork bones, and chicken carcasses, and beans such as soybeans, the generation of lye can be suppressed. For example, by adding the agent when extracting an extract from an animal foodstuff, the generation of lye can be suppressed and the flavor of the lye, which has had a negative effect, can be suppressed, and the flavor of the extract extracted mainly from the animal foodstuff can be improved, and an extract with improved flavor can be obtained. The extract can be obtained by solid-liquid separation after heating. In addition, by adding the agent to a seasoning liquid such as a soup stock liquid or a hot pot seasoning, the generation of lye can be suppressed when boiling an animal foodstuff or eating a hot pot dish containing an animal foodstuff, the effort of removing lye can be reduced, and the appearance of the hot pot can be improved, and the flavor of the soup can be improved. The amount of the lye inhibitor is not particularly limited as long as it can suppress lye, but it is preferable to add 0.001 to 10% by weight, more preferably 0.005 to 5% by weight, even more preferably 0.01 to 2% by weight, and particularly preferably 0.02 to 1% by weight, of licorice root-derived solids relative to 100% by weight of the foodstuff that causes lye. The liquid volume during heating of the foodstuff that causes lye in the liquid is not particularly limited, but can be, for example, 1 to 100 parts by weight, or 2 to 50 parts by weight relative to 1 part by weight of the foodstuff. EXAMPLES

[0013] The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples. In the present invention, all % is by weight unless otherwise specified. EXAMPLES

[0014] When thinly sliced ​​beef for shabu-shabu was boiled in 10 times the amount of water, 0.125%, 0.375% or 0.500% of powdered licorice root extract, Licospice B (glycyrrhizic acid: less than 5%, Ikeda Toka Kogyo Co., Ltd.), was added to the beef and heated for 10 minutes. The same experiment was also carried out with no licorice root extract added. After removing the beef, the liquid portion was transferred to a beaker and photographed from above, as shown in Figure 1.

[0015] In the photographs of each beaker in Figure 1, the lighter colored areas indicate the lye on the surface of the liquid, and the darker colored areas indicate areas without lye, but the sample with licorice root extract added had more darker colored areas than the sample without it, confirming that lye was suppressed. Also, as the amount of licorice root extract added increased, the number of darker colored areas increased, indicating that lye was suppressed even more. EXAMPLES

[0016] When thinly sliced ​​pork for shabu-shabu was boiled in five times the amount of water, 0.500% Licospice B, a powdered licorice root extract, was added to the pork and heated for 10 minutes. A blank experiment was also conducted in the same way with no licorice root extract added. Photographs of each pot after heating were taken from above and are shown in Figure 2. Evaluation of the flavor of the liquid portion (extracted extract) showed that the extract with licorice root extract suppressed the unpleasant flavor felt in the blank, resulting in an extract with improved flavor compared to the one without licorice root extract added.

[0017] In the photograph in Figure 2, the light-colored areas represent the scum on the surface of the liquid and the pork submerged in the liquid, while the darker areas represent areas without scum. The sample with licorice root extract added had more dark-colored areas than the sample without it, confirming that scumming was suppressed. EXAMPLES

[0018] When beef tendon meat was boiled in five times the amount of water, 0.500% Licospice B, a powdered licorice root extract, was added to the beef tendon meat and heated for 10 minutes. A blank experiment was also conducted in the same way with no licorice root extract added. Photographs of each pot during heating were taken from above and are shown in Figure 3. Furthermore, a sensory evaluation of the liquid portion (extracted extract) showed that the extract with licorice root extract suppressed the unpleasant flavor felt in the blank, resulting in an extract with an improved flavor compared to the one without licorice root extract added.

[0019] In the photograph in Figure 3, the light-colored areas indicate lye on the surface of the liquid, and the dark-colored areas indicate areas without lye. The sample with licorice root extract added had more dark-colored areas than the sample without it, confirming that lye was suppressed. EXAMPLES

[0020] When boiling pufferfish in five times the amount of hot water, 0.500% Licospice B, a powdered licorice root extract, was added to the pufferfish and heated for 10 minutes. A blank experiment was also conducted in the same way with no licorice root extract added. Photographs of each pot during heating were taken from above and are shown in Figure 4. Furthermore, the sensory evaluation of the liquid portion (extracted extract) showed that the extract with licorice root extract suppressed the unpleasant flavor felt in the blank, resulting in an extract with an improved flavor compared to the one without licorice root extract added.

[0021] In the photograph in Figure 4, the light-colored areas indicate lye on the surface of the liquid, and the dark-colored areas indicate areas without lye. The sample with licorice root extract added had more dark-colored areas than the sample without it, confirming that lye was suppressed.

Claims

1. A lye suppressant whose active ingredient is licorice root extract.

2. 2. The lye inhibitor of claim 1, which is a licorice root extract containing less than 5.0% glycyrrhizinic acid.

3. A method for suppressing lye, comprising heating food material in a liquid in the presence of the lye-suppressing agent according to claim 1 or 2.

4. The method for inhibiting lye according to claim 3, wherein 0.001 to 10% by weight of licorice root-derived solids are added relative to 100% by weight of the food material.

5. An extract obtained by heating an animal food material in a liquid in the presence of the lye-inhibiting agent according to claim 1 or 2.

6. A method for producing an extract, comprising heating an animal food material in a liquid in the presence of the lye-inhibiting agent according to claim 1 or 2 to extract the extract.

7. The method for producing the extract according to claim 6, characterized in that 0.001 to 10% by weight of licorice root-derived solids are added relative to 100% by weight of the food material.

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