JP2011130689A - Seasoning liquid having antioxidative ability, method for producing the same, and food and drink containing the seasoning liquid - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for safely producing a seasoning liquid having high antioxidative ability comprising reducing characteristic scent of extract from herb plant containing antioxidative components: to provide a method for inhibiting deterioration of lipid in food and drink: and to provide food and drink having effect of inhibiting lipid from deterioration. <P>SOLUTION: The method for producing a seasoning liquid having antioxidative ability and reduced in scent characteristic in the herb plant comprises: (1) a process for extracting antioxidative component-containing herb plant with water or ethyl alcohol-concentrated aqueous solution; (2) a process for distilling the thus-produced extract liquid to obtain distillation residue; and (3) a process for adding sugar-containing raw material and microorganism to the thus-obtained distillation residue to ferment the mixture. The seasoning liquid contains ≥50 μmol/g(ml) of the antioxidative ability component in terms of the amount of Trolox, has an ethyl alcohol concentration of 2-30%, and has no characteristic scent of herb. The method for inhibiting deterioration of lipid included in the food and drink comprises adding the seasoning liquid to the food and drink containing lipid. The food and drink inhibited from the deterioration of lipid is produced by addition of the seasoning liquid. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention reduces the strong characteristic fragrance of herbs, which is derived from an extract obtained from a herbaceous plant of the family Lamiaceae such as oregano, sage, thyme, rosemary or the like containing antioxidant components, and The present invention relates to a method for producing a seasoning liquid having high antioxidant ability. Furthermore, the present invention relates to an ethanol-containing seasoning liquid obtained by the above production method, a method for inhibiting lipid deterioration of foods and drinks using the seasoning liquid of the present invention, and a food and drink that suppresses lipid degradation using the seasoning liquid of the present invention. .

  It is known that herb-based plants contain antioxidant and antibacterial components, and extracts from herb-based plants are sometimes used as preservatives for foods and drinks. However, these herbaceous plants have a unique and intense aroma. Therefore, for the purpose of antioxidants, adding herbal plants to foods and drinks may change the flavor of foods and drinks, and when added, the content is limited depending on the type of food and drinks. The Therefore, it has been studied to reduce the aroma of herb-based plants from the above extract.

  For example, a method for reducing the characteristic aroma using an adsorbent from an extract fraction having an antioxidant ability derived from an herb-based plant has been proposed. For example, it is known to purify an extract containing an antioxidant component using an adsorbent such as activated carbon, diatomaceous earth, or acidic white earth (see Patent Document 1 and Patent Document 2). In the method described in Patent Document 1, an extract obtained using 95% ethanol is purified using an adsorbent, and in the method described in Patent Document 2, extraction obtained using n-hexane or ethyl ether. The liquid is purified using an adsorbent. It is also known to reduce aroma by treating an extract containing an antioxidant component using a synthetic adsorbent made of various synthetic resins (see Patent Document 3). In the method described in Patent Document 3, an extract obtained using a 50% aqueous ethanol solution is purified using an adsorbent.

  In addition, attempts have been made to reduce the content of characteristic fragrances by a method combining extraction and steam distillation (see Patent Document 4). In the extraction method, an organic solvent such as n-hexane or ethyl ether is used.

JP-A-55-102508 JP-A-57-203445 Japanese Patent No. 4051890 JP 59-56483 A

  However, the methods described in Patent Document 1 and Patent Document 2 have not yet reduced the fragrance to a level at which the influence of the herb fragrance can be eliminated. Moreover, in the method described in Patent Document 3, the target antioxidant component is adsorbed, and there is a problem that it takes time to recover and concentrate it. In the method described in Patent Document 4, an organic solvent such as n-hexane or ethyl ether which may affect the human body during extraction is used, and there is a concern about safety. The same organic solvent is also used in the method described in Patent Document 2, and there are also concerns about safety.

  Therefore, an object of the present invention is to provide a new seasoning liquid having a high antioxidant ability by a safe method by reducing its characteristic aroma from an extract of an herb-based plant containing an antioxidant component. Furthermore, this invention also aims at providing the food / beverage products which have the lipid deterioration suppression method and the lipid deterioration suppression effect of the food / beverage products using this seasoning liquid.

  The present inventors diligently studied to solve the above problems. As a result, the fermented liquid obtained by distilling the extract extracted from the herb-based plant using water or an aqueous ethyl alcohol solution and adding microorganisms to the resulting distillation residue and fermenting has a high antioxidant capacity, and the herb The present invention has been completed by finding that it is useful as a seasoning liquid in which the characteristic aroma of the plant is significantly reduced.

  That is, the gist of the present invention is that a plant containing an antioxidant component is extracted with water or an ethyl alcohol aqueous solution, and a raw material containing a saccharide such as fruit juice and a microorganism are added to a distillation residue obtained by distilling the obtained extract. It is a manufacturing method of the seasoning liquid which obtains the seasoning liquid which has high antioxidant ability by making it ferment. Furthermore, the present invention provides an alcohol-containing seasoning liquid, a method for inhibiting degradation of lipids contained in foods using the seasoning liquid obtained by the production method of the present invention, and a deterioration of lipids containing the seasoning liquid obtained by the production method of the present invention. It relates to foods that are suppressed.

The present invention is as follows.
[1]
(1) a step of extracting an herb plant containing an antioxidant component with water or an aqueous solution of ethyl alcohol, (2) a step of obtaining a distillation residue by distilling the obtained extract, (3) obtained distillation The manufacturing method of the seasoning liquid which has the antioxidant ability containing the process which adds the raw material containing saccharides and microorganisms to a residue, and is made to ferment, and the herb characteristic flavor was reduced.
[2]
[1] The production method according to [1], wherein the herb plant containing an antioxidant component is a Labiatae herb plant.
[3]
The production method according to [1] or [2], wherein the distillation is performed under reduced pressure.
[4]
The production method according to any one of [1] to [3], wherein the microorganism is yeast and the fermentation is alcohol fermentation.
[5]
The production method according to any one of [1] to [4], wherein the herbal characteristic scent is derived from a terpene compound.
[6]
Ethyl alcohol-containing seasoning liquid containing 50 μmol / g (ml) or more of an antioxidant component in terms of Trolox, and having an ethyl alcohol concentration in the range of 2 to 30% and having no herbal characteristic scent.
[7]
The ethyl alcohol-containing seasoning liquid according to [6], which does not have a dead leaf aroma.
[8]
Antioxidant component contained in the seasoning liquid containing the alcohol-containing seasoning liquid according to [6] or the seasoning liquid produced by the method according to any one of [1] to [5] Is added in an amount of 0.1 to 5 μmol / g (ml) in terms of Trolox, a method for suppressing degradation of lipids contained in foods and drinks.
[9]
Antioxidant ability contained in a seasoning liquid, which is a food or drink containing lipids, the alcohol-containing seasoning liquid according to [6] or the seasoning liquid produced by the method according to any one of [1] to [5] A food and drink with reduced lipid degradation, characterized in that the component is added in an amount of 0.1 to 5 μmol / g (ml) in terms of Trolox.
[10]
Food / beverage products as described in [9] in which the generation amount of the hexanal after a heating was suppressed.

  When used in foods or the like, the seasoning liquid of the present invention has a high antioxidant ability that does not adversely affect the flavor of the food material and can suppress lipid degradation. In the present invention, since the extraction solvent is water or ethyl alcohol contained in alcoholic beverages, the seasoning liquid of the present invention is extremely safe.

The measurement result (Example 2) of the hexanal density | concentration volatilized from meat is shown.

The present invention will be specifically described below.
First, the manufacturing method of the seasoning liquid of this invention is demonstrated.
The method for producing a seasoning liquid of the present invention includes (1) a step of extracting an herb-based plant containing an antioxidant component using water or an aqueous solution of ethyl alcohol, and (2) distillation of the resulting extract to obtain a distillation residue. And (3) a step of adding a saccharide-containing raw material and a microorganism to the obtained distillation residue and fermenting.

Step (1): Extraction In the production method of the present invention, an herb-based plant containing an antioxidant component is used as a raw material, and an extract containing the antioxidant component is obtained from this plant. Herb-based plants containing antioxidant components generally have a strong characteristic aroma in addition to containing antioxidant components. Such herbal plant raw materials are not particularly limited, but are preferably herbal spice plants generally used for cooking. For example, oregano, basil, sage, thyme, rosemary, perilla, marjoram, allspice, garlic, cardamom, cumin, clove, coriander, star anise, turmeric, eucalyptus, nutmeg, fennel, tarragon, parsley, peppermint, laurel, garam masala , Plants such as Wushanfen, cinnamon, pepper, ginger, yam, fenugreek and wasabi. Of these, Lamiaceae plants such as oregano, basil, sage, thyme, rosemary, perilla and marjoram are preferred, and oregano is particularly preferred.

The above-mentioned “antioxidant component” is a component that prevents food and drinks from being oxidized and deteriorated, and has an effect of suppressing oxidative deterioration of lipids, fading of pigments, and the like. Specifically, active oxygen species such as superoxide (· O ₂ ^-), hydroxyl radical (HO ·), Hydroperoxyl (HOO ·), alkoxyl radicals (LO ·), alkyl peroxyl radical (LOO · ) And the like.

  As a form of the plant raw material used for extraction, it is used in any form of leaves, stems, seeds and fruits, and is used in a raw or dried state. The size of the raw material is not particularly limited, but a material that is finely chopped so as to have good extraction efficiency or a powdery material is suitable.

  As a solvent used for extraction, water or an ethyl alcohol aqueous solution (a mixture of ethyl alcohol and water) is used. In order to efficiently obtain the antioxidant component in a short time, an ethyl alcohol aqueous solution is preferable. Moreover, the density | concentration of ethyl alcohol can be made into the range of 5-50% (v / v), for example, Preferably it is the range of 10-30% (v / v). Within this concentration range, the antioxidant component can be obtained efficiently in a short time. Although it depends on the type of the raw material plant, the extraction temperature is preferably in the range of 10 ° C. to the boiling point of the ethyl alcohol aqueous solution and the extraction efficiency in consideration of the extraction efficiency, for example, 50 ° C. to the boiling point of the ethyl alcohol aqueous solution. The amount of liquid used for extraction is usually 5 to 100 times, preferably 10 to 50 times the dry weight of the raw material plant. The extraction method at this time may be agitated but may be left stationary, and the container form may be an open system or a closed system. The time required for extraction is, for example, 12 hours in the temperature range of 10 ° C. to 30 ° C., and in the range of 50 ° C. to the boiling point of the ethyl alcohol aqueous solution, for example, 2 hours or more is sufficient, but is not particularly limited. Absent.

  A solid-liquid can be separated after the extraction treatment, and in that case, a method such as filtration using a filter or the like is employed. Further, the extraction operation may be further performed once or twice on the plant raw material residue after the extraction treatment to be combined with the first extract. Moreover, it can also use for distillation as it is, without isolate | separating a solid liquid.

Step (2): Distillation The extract obtained in the step (1) is distilled to concentrate the antioxidant component and remove the herb plant characteristic fragrance. As a distillation method, the distillation treatment can be carried out by heating and boiling at normal pressure or reduced pressure, but the form is not particularly limited. At this time, the standard of concentration of distillation is 1/2 to 1/10 of the weight of the extract, and the antioxidant value is 50 μmol / g (ml) or more in terms of Trolox, which is a vitamin E-like substance. It is preferable to carry out such that The antioxidant value here is a value usually measured by the ORAC method, ABTS method, DPPH method, SOD method, FRAP method, TRAP method, β-carotene fading method, etc., used for the measurement of antioxidant capacity. However, the ABTS method is a method that can be easily measured.

The antioxidant capacity can be measured by the ABTS method as follows.
(i) A stock solution (7 mM ABTS, 2.45) prepared with 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium (ABTS) and potassium peroxodisulfate (K ₂ S ₂ O ₈ ). Measure the absorbance of mM K ₂ S ₂ O ₈ , 0.2M phosphate buffer (pH 7) using a light source with a wavelength of 734 nm, etc., and dilute with water so that the absorbance is around 0.9 to obtain an ABTS • + solution.
(ii) 75 μl of a measurement sample is added to 4 ml of ABTS · + solution, stirred well, left for 5 min or longer, and ABTS · + erasing ability can be measured from the change in absorbance at 734 nm. As a standard reagent, 1.5 mM Trolox is used, and the result can be calculated as Trolox equivalent (μmol) per 1 ml (or g) of the sample.

  The herb extract distillation residue obtained as described above has significantly reduced characteristic scent of the original strong herb and has an antioxidant value several times higher than the original extract, for example. Take. The strong herbal characteristic incense here is mainly terpenes such as camphor, cineole, limonene, pinene, thymol, carvacrol. The herb characteristic scent of the distillation residue is 1/50 or less of the herb characteristic scent in the extract, and the herb characteristic scent of the distillation residue is at a level almost undetectable as odor.

  However, in the obtained distillation residue, a heated aroma is newly generated and felt. This heated fragrance is generated regardless of the plant species, and the characteristic of the fragrance is a dead leaf-like and stuffy fragrance (hereinafter referred to as dead leaf aroma). This dead leaf fragrance is not suitable for food and drink, and may cause trouble depending on the type of food and drink when mixed with food and drink. Therefore, in the present invention, in order to further reduce the dead leaf aroma, the distillation residue is then subjected to alcoholic fermentation.

Step (3): Fermentation Fermentation is carried out by appropriately adding sugar or a natural raw material containing sugar to the distillation residue and inoculating microorganisms such as lactic acid bacteria, yeasts, and koji molds. Here, fructose, glucose, sucrose, and the like are usually used as sugars, and various natural fruit juices or concentrated fruit juices are used as natural raw materials containing sugars as long as microorganisms can assimilate. As natural fruit juice or concentrated fruit juice, for example, grape juice can be used. The amount of sugar added can be adjusted in consideration of the environment in which microorganisms are likely to grow, but it is preferably added to a final concentration of 5 to 30%, and preferably 15 to 22%. Considering the application of fermented products after fermentation to foods and drinks, one or several microorganisms can be inoculated from lactic acid bacteria, yeasts, koji molds, and the like. However, in consideration of the affinity with the ingredients in cooking, the penetration of the seasoning into the ingredients, etc., it is preferable to obtain a seasoning liquid containing ethyl alcohol using yeast that produces ethyl alcohol.

  Examples of yeast that can be used include wine yeast and sake yeast. However, these are not intended to be limited. Fermentation temperature is normally 10 to 30 degreeC, Preferably it is 15 to 25 degreeC. Fermentation may be carried out with stirring, but standing still is sufficient. The fermentation period is usually terminated as soon as the remaining sugar is exhausted, but may be terminated with the sugar remaining, and is preferably in the range of, for example, 4 to 14 days. Fermentation conditions using yeast can be appropriately determined in consideration of the degree of reduction of dead leaf aroma and the amount of ethyl alcohol produced. In addition, during the fermentation, the concentration of ethyl alcohol can be adjusted by adding ethyl alcohol separately after the end of the fermentation. The concentration of ethyl alcohol produced by fermentation can range, for example, from 2 to 20%. However, it is not limited to this range. In addition, when grape juice is used as a natural raw material containing sugar, a wine-like seasoning liquid having antioxidant ability can be obtained. After fermentation, microorganisms are separated by centrifugation or the like to obtain the seasoning liquid of the present invention.

  Whether yeast is used as a microorganism or gonococcus or lactic acid bacteria other than yeast is used, whether the fermentation conditions such as the fermentation period are sufficiently reduced or eliminated in the fresh leaf aroma added to the distillation residue Is appropriately set based on the above. The reason why the dead leaf aroma is reduced by fermentation is not always clear and is not bound by theory, but it is considered that the substance that is the source of the dead leaf aroma is assimilated by microorganisms.

  The seasoning liquid obtained as described above has excellent antioxidant ability, has a strong characteristic herb flavor and dead leaf aroma, and has a level that is hardly perceivable as odor. Can be used by adding to the product.

  The present invention provides a seasoning liquid that has excellent antioxidant ability produced by the above production method, does not have a strong characteristic fragrance of herbs, and significantly reduces the dead leaf aroma that is generated and felt during production. In particular, a seasoning solution containing ethyl alcohol obtained by fermentation with yeast is included. This ethyl alcohol-containing seasoning liquid contains 50 μmol / g (ml) or more of an antioxidant component in terms of the amount of Trolox, which is a vitamin E-like substance, and the ethyl alcohol concentration ranges from 2 to 30%. It does not have the strong characteristic scent of herbs, nor does it have any new scented leaves that are produced during production. The content of antioxidant components varies depending on the extraction conditions, distillation conditions, and fermentation conditions, but each condition should be converted to Trolox so that it contains 50 μmol / g (ml) or more of antioxidant components. It can be selected appropriately.

  The present invention relates to a lipid-containing food or drink, the alcohol-containing seasoning liquid of the present invention or the seasoning liquid produced by the method of the present invention, and the antioxidant component contained in the seasoning liquid is converted to the amount of Trolox. A method for suppressing deterioration of lipids contained in foods and drinks, which is added in an amount of 1 to 5 μmol / g (ml). Furthermore, the present invention is a food and drink containing lipids, the alcohol-containing seasoning liquid of the present invention or the seasoning liquid produced by the method of the present invention, the antioxidant component contained in the seasoning liquid is converted to the amount of Trolox In addition, the present invention includes foods and drinks in which deterioration of lipids is suppressed, which is added in an amount of 0.1 to 5 μmol / g (ml).

  When using the seasoning liquid of this invention or the seasoning liquid manufactured with the manufacturing method of this invention for food-drinks etc., a normal seasoning seasoning liquid, the seasoning liquid used for a pretreatment, or ascorbic acid (VC), tocopherol (VE) ) And the like. For example, for use in edible meat, the seasoning liquid is brought into contact with raw meat for an appropriate period of time, or mixed as appropriate into shredded meat, frozen in an unheated state, or after contact, baked, boiled, A heating process such as steaming is taken. The foods brought into contact with the seasoning liquid thus obtained are suppressed immediately after heating, during refrigerated storage in an unheated state, and with the lapse of time during storage after heating, compared to non-containing foods and beverages Quality is maintained.

  The aforementioned edible meat is not particularly limited as long as it is meat suitable for edible meat such as land animals such as cattle, pigs, sheep, and chickens, or fish, and contains a large amount of lipids that are problematic for oxidation. The higher the quality, the better the quality maintenance effect. Moreover, the seasoning liquid of the present invention can be used effectively not only for edible meat but also for foods that are more likely to be oxidized and have poor quality.

  One of the causes of quality deterioration of foods due to oxidation is the oxidation odor of lipids. The main causative substance of the oxidation odor is generated by oxidation of unsaturated fatty acids such as linoleic acid, aldehydes such as hexanal, 2 (3) -hexenal, 2,4-heptadienal, 1-penten-3-ol And alcohols such as 1-octen-3-ol. In particular, in the case of livestock meat, hexanal is remarkably increased during heating and during storage after heating, and is felt as an oxidized odor. On the other hand, in the livestock meat obtained by subjecting the seasoning according to the present invention to contact treatment, the amount of hexanal generated after heating is significantly suppressed.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. In the following examples and comparative examples, antioxidant and sensory evaluations were performed as follows.

"Antioxidant evaluation"
Antioxidant ability was determined by ABTS method, which was evaluated by measuring radical scavenging ability. Specifically, first, a stock solution prepared with 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium (ABTS) and potassium peroxodisulfate (K ₂ S ₂ O ₈ ) ( 7 mM ABTS, 2.45 mM K ₂ S ₂ O ₈ , 0.2M phosphate buffer (pH 7) is prepared, the absorbance is measured using a light source with a wavelength of 734 nm, etc., and water is used so that the absorbance is about 0.9. To make ABTS • + solution. 75 μl of a measurement sample and 4 ml of ABTS · + solution were mixed in a test tube, stirred well, allowed to stand for 15 minutes, and absorbance 734 nm before addition and absorbance 734 nm after 15 minutes were measured. The calibration curve was obtained from the absorbance when the reagent Trolox 0 mM, 0.15 mM, 1.5 mM was used as a measurement sample. Using this calibration curve, the antioxidant value of the measurement sample was calculated as Trolox equivalent (μmol) per 1 ml (or g). Further, when the absorbance of the measurement sample was not within the calibration curve, it was appropriately diluted with water and measured again, and calculated after multiplying the dilution factor after measurement. It should be noted that the higher this value, the higher the antioxidant ability (radical scavenging ability).

"sensory evaluation"
Sensory evaluation is performed by pouring 20 ml of an evaluation sample into a glass and smelling the sample. When the smell is not felt, “-”, when there is a little, “+”, when strong, “++”, when very strong, “ The evaluation was performed by “+++” and was conducted by four specialist panelists.

Example 1
200 g of commercially available oregano dry leaves were added to 4 L of 10% (v / v) ethyl alcohol water, and the mixture was allowed to stand at 55 ° C. for 2 hours for extraction. After extraction, the solid liquid was separated with filter paper, and the liquid part was further centrifuged (9000 rpm, 20 minutes) to obtain the supernatant as an extract (control group 1). About 4 L of the obtained extract was distilled under reduced pressure using a rotary evaporator (manufactured by EYELA) to obtain about 800 ml of distillation residue (control group 2). Distilled residue 60 ml and red grape concentrated fruit juice 30 g (so that the sugar concentration was 20%) were mixed and made up to 100 ml with water. Furthermore, 0.05 g of yeast (Saccharomyces cerevisiae: VIN13 (manufactured by Anchor)) was added, and static fermentation was performed at 20 ° C. In 10 days of fermentation, sugar was consumed, and the fermentation was completed. Centrifugation (9000 rpm, 20 minutes) was performed to separate the solid matter containing the bacterial cells, and the red wine type seasoning liquid of the present invention (Invention 1). Got.

  A distillation residue was obtained in the same manner as described above, and 60 ml of the distillation residue and 30 g of white grape concentrated fruit juice (20 g sugar concentration) or 20 g of glucose were mixed and made up to 100 ml with water. Furthermore, 0.05 g of yeast (Saccharomyces cerevisiae: VIN13 (manufactured by Anchor)) was added, and the mixture was statically fermented at 20 ° C. In 10 days of fermentation, sugar was consumed, and the fermentation was completed. Centrifugation (9000 rpm, 20 minutes) was performed to separate the solid matter containing the bacterial cells, and the white wine type seasoning liquid of the present invention (Invention 2). ) And a sugar-added fermented product (present invention 3).

Comparative Example 1
The same red grape concentrated fruit juice 30 g as in the present invention 1 was used so that the sugar concentration was 20%, and the volume was adjusted to 100 ml with water. Furthermore, 0.05 g of yeast (Saccharomyces cerevisiae: VIN13 (manufactured by Anchor)) and 0.05 g of diammonium hydrogen phosphate were added for nutrient supplementation, followed by stationary fermentation at 20 ° C. In 10 days of fermentation, sugar was consumed and the fermentation was completed. Centrifugation (9000 rpm, 20 minutes) was then performed to separate the solid matter containing the bacterial cells, thereby obtaining red wine.

Comparative Example 2
30 g of the same white grape concentrated fruit juice as in the present invention 2 was used to make the sugar concentration 20%, and it was made up to 100 ml with water. Furthermore, 0.05 g of yeast (Saccharomyces cerevisiae: VIN13 (manufactured by Anchor)) and 0.05 g of diammonium hydrogen phosphate were added for nutrient supplementation, followed by stationary fermentation at 20 ° C. In 10 days of fermentation, sugar was consumed and the fermentation was completed. Centrifugation (9000 rpm, 20 minutes) was then performed to separate the solid matter containing the cells, and white wine was obtained.

Comparative Example 3
Organo Co., Ltd. Amberlite XAD2 resin was immersed in ethanol, and then ion-exchanged water was added in an equal amount of ethanol and allowed to stand in a refrigerator overnight to hydrate. The hydrated resin and liquid (ethanol aqueous solution) were transferred to a graduated cylinder and weighed so that the amount of resin was 20 ml, and transferred to the column together with the liquid. The resin transferred to the column was washed several times with ion exchange water, and water at the top of the column was drained as close to the resin as possible. From this, the oregano leaf distillation residue obtained in Example 1 Control Group 2 was added to obtain 20 ml (A) of the initial solution and 20 ml (B) of the following solution. The flow rate was about SV = 3.

Comparative Example 4
20 g of dried oregano leaves, 1 g of yeast (Saccharomyces cerevisiae: VIN13 (manufactured by Anchor)), 4 g of water, and 1 g of glucose were mixed well, followed by stationary fermentation at 20 ° C. for 7 days. Further, the mixture was stirred once a day. Thereafter, 75 g of 50% (v / v) ethyl alcohol water was added to 15 g of oregano leaf weight, homogenized with Trio Science Co., Ltd. trioblender, squeezed, centrifuged (9000 rpm, 20 minutes), and the supernatant Was used as a sample.

  Each test solution obtained was subjected to antioxidant ability and sensory evaluation, and are shown in Table 1. For reference, Vermouth, a liquor made by soaking herbs, was also compared.

-Aroma is not felt, + Slightly, ++ Strong, +++ Very strong
* Evaluate samples diluted with water to 60% (v / v)

Example 2
Oxidizing odor control in hamburger Commercially-purified minced pork was purchased, 100 g was put into a bowl, then 5 g of starch and 1 g of sodium chloride were added, and samples 1 to 4 shown in Table 2 were added. After that, kneading well for 5 minutes, adjusting to an oval shape and baking in an oven (180 ° C., 20 minutes) to prepare a hamburger.

  Next, the hamburger prepared by the above method was finely crushed with a homogenizer, and a piece of meat was placed in a vial, and the concentration of hexanal, which is one of the oxidizing odor substances volatilized from the meat, was measured with a GC / MS headspace. The result is shown in FIG. In FIG. 1, the numerical value on the vertical axis represents the concentration (ppm) of hexanal detected in each test group. In addition, in the test section where the concentration of hexanal is lower, the oxidation of pork lipid is suppressed and the odor of oxidation is less likely to be felt.

  As is clear from FIG. 1, compared with sample 1 (total amount of water), the generation of hexanal is suppressed in all test sections (samples 3 to 5) including the present invention, and the oxidation suppressing effect of the present invention is reduced. confirmed. In addition, compared with Sample 2 to which red wine is added, a sufficient effect can be expected when the addition amount of the present invention is about 1/10 (Sample 3).

  The present invention is useful in the field of manufacturing seasonings.

Claims (10)

(1) a step of extracting an herb plant containing an antioxidant component with water or an aqueous solution of ethyl alcohol, (2) a step of obtaining a distillation residue by distilling the obtained extract, (3) obtained distillation The manufacturing method of the seasoning liquid which has the antioxidant ability containing the process which adds the raw material containing saccharides and microorganisms to a residue, and is made to ferment, and the herb characteristic flavor was reduced. The production method according to claim 1, wherein the herbaceous plant containing an antioxidant component is a Labiatae herbaceous plant. The production method according to claim 1 or 2, wherein the distillation is carried out under reduced pressure. The production method according to claim 1, wherein the microorganism is yeast and the fermentation is alcohol fermentation. The method according to any one of claims 1 to 4, wherein the herb characteristic scent is derived from a terpene compound. Ethyl alcohol-containing seasoning liquid containing 50 μmol / g (ml) or more of an antioxidant component in terms of Trolox, and having an ethyl alcohol concentration in the range of 2 to 30% and having no herbal characteristic scent. The ethyl alcohol containing seasoning liquid of Claim 6 which does not have a dead leaf aroma. The alcohol-containing seasoning liquid according to claim 6 or the seasoning liquid produced by the method according to any one of claims 1 to 5 is added to a lipid-containing food or drink, and the antioxidant component contained in the seasoning liquid is Trolox. A method for suppressing deterioration of lipids contained in foods and drinks, which is added in an amount of 0.1 to 5 μmol / g (ml) in terms of the amount. Antioxidant component contained in a seasoning liquid, which is a food or drink containing lipids, the alcohol-containing seasoning liquid according to claim 6 or the seasoning liquid produced by the method according to any one of claims 1 to 5. Is added in an amount of 0.1 to 5 μmol / g (ml) in terms of Trolox, and is a food or drink with reduced lipid degradation. The food / beverage products of Claim 9 in which the generation amount of the hexanal after a heating was suppressed.