LIPID OXIDATION INHIBITOR FOR FOOD, METHOD FOR PRODUCING THE SAME, AND METHOD FOR INHIBITING OXIDATION OF LIPID IN COOKED PRODUCT OR COOKING SEASONING

摘要

PROBLEM TO BE SOLVED: To provide a lipid oxidization inhibitor for food usable for various kinds of food in excellently general versatility, and to provide a method for producing the inhibitor and a method for inhibiting oxidation of lipid in a cooked product or cooking seasoning.

SOLUTION: The lipid oxidization inhibitor for food is obtained by addition of dried fish extract obtained by extracting dried fish as active ingredients. The dried fish extract can be favorably prepared from the dried fish through multistage extraction using alcohol-containing solvent, gradient extraction or drip extraction. Addition of the lipid oxidation inhibitor, while mixing raw materials for the cooked product or the cooking seasoning not containing dried fish extract as raw materials or during the cooking process thereof, results in inhibiting the oxidation of lipid in the product or the seasoning.

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