JP2017035078A - Tuna cultured fish, and application of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide tuna cultured fish enriched in vitamin E, and an application and a raising method of the same.SOLUTION: There are provided: tuna cultured fish which contain vitamin E of 2 mg or more per 100 g in at least one selected from the group consisting of muscle, liver and eye balls; an edible portion of the tuna cultured fish, and a heated or unheated food containing the edible portion; and a raising method of the tuna cultured fish, including continuously feeding for at least 60 days, mixed feed which contains an inclusion containing fish powder and oil and fat, and an outer coat coating the inclusion, as at least one heated gel selected from the group consisting of protein and starch, and has a vitamin E content of 500 ppm or more to the total feed.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a tuna cultured fish, its use, and a method for rearing a tuna cultured fish.

In fish farming, from the viewpoints of nutrition, stable supply, environmental pollution, permanent farming, and the like, conversion from raw feed to mixed feed has been attempted, and various mixed feeds have been developed. In particular, formula feeds that match the palatability of fish species have been proposed so that fish species with high fish eating habits can be converted to formula feeds.
For example, Patent Literature 1 and Patent Literature 2 disclose a fish feed having an outer layer and an inner layer. Patent Literature 1 and Patent Literature 2 describe that these feeds for fish farming are used for cultured fish with high palatability like tuna and have good feeding ability and feed efficiency. Patent Document 3 discloses a double-structured feed comprising an outer shell and an encapsulant containing a protein raw material and liquid oil, and this feed is described as having high food intake and suppressing oil leakage. Has been.

International Publication No. 2010/110326 Pamphlet JP 2012-65556 A JP 2014-45750 A

On the other hand, vitamin E is known to have an antioxidant effect and the like, and in the living body, vitamin E exhibits a specific function for each tissue. For this reason, even in cultured fish, the physiological action of vitamin E in each tissue is required to be high.
Therefore, an object of the present invention is to provide a tuna cultured fish enriched with vitamin E, its use, and a method for raising it.

The present invention is as follows.
[1] A tuna cultured fish, wherein at least one selected from the group consisting of muscle, liver and eyeball contains 2 mg or more of vitamin E per 100 g.
[2] The tuna cultured fish according to [1] obtained by breeding and managing with a feed containing a mixed feed.
[3] The tuna cultured fish according to [1] or [2], wherein the specific pyloric appendix weight is 2% or more.
[4] The tuna cultured fish according to any one of [1] to [3], which has a pyloric appendix containing 2 mg or more of vitamin E per 100 g.
[5] The tuna cultured fish according to any one of [1] to [4], wherein the total fish weight is 20 kg or more.
[6] The tuna cultured fish according to any one of [1] to [5], wherein the fork length is 90 cm or more.
[7] The tuna cultured fish according to any one of [1] to [6], wherein the degree of obesity is 20 or more.
[8] The tuna cultured fish according to any one of [1] to [7], which is a tuna belonging to the genus Tuna, Sodagatsu, Suma, or Skipjack.
[9] The tuna cultured fish according to any one of [1] to [8], which is albacore, bluefin tuna, southern bluefin tuna, Atlantic bluefin tuna, Atlantic bluefin tuna, yellowfin, bigeye, cocinaga, bonito or suma.
[10] The tuna cultured fish according to any one of [1] to [8], which is a tuna whose main food is a fish whose habitat is the northern hemisphere.
[11] The tuna cultured fish according to [10], which is albacore, bluefin tuna, Atlantic bluefin tuna, Atlantic bluefin tuna, yellowfin, bigeye, cochinaga, bonito or suma.
[12] The tuna cultured fish according to any one of [1] to [11], wherein at least one portion selected from the group consisting of shark, viscera, tail and head is removed.
[13] The tuna cultured fish according to any one of [1] to [12], wherein the shark and the internal organs are removed.
[14] The tuna cultured fish according to [13], wherein the total weight is 17 kg or more.
[15] An edible portion of tuna cultured fish containing 2 mg or more of vitamin E per 100 g.
[16] The edible part of the tuna cultured fish according to [15], which is at least part of fish meat, internal organs, eyeballs, skin, or brain.
[17] The edible part of the tuna cultured fish according to [15], which is red or fat.
[18] The edible part of tuna cultured fish according to [15], which is at least one selected from the group consisting of liver, pyloric appendix, stomach, esophagus, intestine, testis, ovary, spleen, heart, and bladder.
[19] A non-heated food for tuna cultured fish, comprising a non-heated product of an edible portion of a tuna cultured fish containing 2 mg or more of vitamin E per 100 g, and a container for storing the non-heated product of the edible portion.
[20] A heated food of tuna cultured fish, comprising a heated product of an edible portion of a tuna cultured fish containing 2 mg or more of vitamin E per 100 g, and a container for storing the heated product of the edible portion.
[21] An inner package containing fish meal and fats and oils, and an outer shell that is an at least one heated gel selected from the group consisting of proteins and polysaccharides, and the content of vitamin E in the inner package is the whole feed A method for raising tuna-cultured fish, comprising continuously feeding a blended feed of 500 ppm or more with respect to at least 60 days.

  ADVANTAGE OF THE INVENTION According to this invention, the tuna cultured fish enriched with vitamin E, its use, and its breeding method can be provided.

FIG. 1 is a schematic diagram of a cross section of a fish body showing a place where fish meat is collected in the embodiment.

In this specification, the term “process” is not limited to an independent process, and is included in the term if the intended purpose of the process is achieved even when it cannot be clearly distinguished from other processes. . In the present specification, a numerical range indicated by using “to” indicates a range including the numerical values described before and after the numerical value as a minimum value and a maximum value, respectively.
In this specification, the terms “below” or “less than” in terms of percent include 0%, ie, “does not contain” unless otherwise stated, or include values not detectable by current means. Means range. In the present specification, the amount of each component in the composition means the total amount of the plurality of substances present in the composition unless there is a specific notice when there are a plurality of substances corresponding to each component in the composition. To do.
The present invention will be described below.

<Tuna cultured fish>
In the tuna cultured fish in one embodiment of the present invention, at least one selected from the group consisting of muscle, liver and eyeball contains 2 mg or more of vitamin E per 100 g. In the present specification, this tuna cultured fish may be referred to as “vitamin E-enriched cultured fish”.
In general, the content of vitamin E in fish-eating cultured fish is, according to the Japanese Food Standard Composition Table, 2010, for example, about 1 mg to 2 mg per 100 g of edible portion, and 100 g of edible portion in hamachi (culture) It is known that about 4 mg per person, and mekajiki contains about 3 mg of vitamin E per 100 g of edible part. On the other hand, tuna (fat) is lower than these fish species, and the amount of vitamin E is known to be 1.5 mg per 100 g.

  On the other hand, in the tuna cultured fish, at least one selected from the group consisting of muscle, liver and eyeball contains 2 mg or more of vitamin E per 100 g. Tuna farmed fish having such a high vitamin E content tissue has not been confirmed so far.

  Therefore, the tuna cultured fish according to the present invention contains vitamin E at a much higher concentration than conventional tuna, so that each tissue can exert a high physiological action of tissue-specific vitamin E. In addition, since the tuna cultured fish in the present invention has vitamin E accumulated in each tissue at a much higher concentration than the conventional tuna cultured fish, the immunostimulatory action of vitamin E in the breeding environment or By suppressing the production of lipid peroxides by antioxidant action, it can be expected to be resistant to feeding, have a high survival rate, and is resistant to stress and difficult to get sick. When such an edible part of tuna cultured fish is used as a food, it can be presumed that it is difficult to become so-called burnt meat due to the antioxidant power of vitamin E. Furthermore, a small amount and a larger amount of vitamin E Can be expected to demonstrate the effectiveness of vitamin E efficiently.

It is known that tuna, which are cultured fish enriched in vitamin E, generally contain a relatively large amount of functional unsaturated fatty acids such as docosahexaenoic acid (DHA). Since vitamin E-enriched cultured fish contains a large amount of vitamin E, oxidation of functional unsaturated fatty acids can be suppressed.
Examples of tuna include tuna and hagatsuo. Examples of the tuna group include the tuna genus, soda genus genus, suma genus, bonito genus, and the like. Examples of the tuna species include the bluefin tuna genus, bluefin tuna, southern bluefin tuna, Atlantic bluefin tuna, yellowfin tuna, yellowfin, bigeye, copinia, etc. Species of the genus can be mentioned, or it can be albacore, bluefin tuna, southern bluefin tuna, Atlantic bluefin tuna, Atlantic bluefin tuna, yellowfin, bigeye, cochinaga, bonito or suma.

  It is preferable that the vitamin E-enriched cultured fish is a tuna that can feed on fish that have a natural habitat in the northern hemisphere. Such natural tuna that can feed on fish in the northern hemisphere can be albacore, bluefin tuna, Atlantic bluefin tuna, Atlantic bluefin tuna, yellowfin, bigeye, cochinaga, bonito or suma .

Vitamin E-enriched cultured fish may be obtained by any method, and is preferably obtained by breeding and managing a feed containing a mixed feed.
“Formulated feed” means a feed in which materials are combined so as to satisfy nutrients such as proteins, vitamins and minerals necessary for the growth of fish. “Cultivation management” means that the animal is bred using a feed selected to achieve a specific purpose.

  In the vitamin E-enriched cultured fish, at least one selected from the group consisting of muscle, liver and eyeball contains 2 mg or more of vitamin E per 100 g, preferably 5 mg or more, 8 mg or more, 10 mg or more, 15 mg or more, 20 mg As mentioned above, 30 mg or more, 50 mg or more, 80 mg or more, 100 mg or more, or 150 mg or more of vitamin E is contained. The vitamin E-enriched cultured fish is at least one selected from the group consisting of muscle, liver, and eyeball, and a part thereof may contain 2 mg or more of vitamin E per 100 g. The upper limit of the content of vitamin E in at least one tissue selected from the group consisting of muscle, liver, and eyeball of vitamin E-enriched cultured fish is not particularly limited and can be, for example, 1000 mg or less.

  Examples of the muscle include dorsal muscle, ventral muscle, dorsal keel muscle, ventral keel muscle, and blood muscle. The dorsal muscle, ventral muscle, dorsal keel muscle and ventral keel muscle are relatively deep in the fish body, with red meat with a higher myoglobin content and relatively shallow parts of the fish body. It can be divided into fat with less myoglobin content and lighter redness. Fat is also commonly called “Toro” and is called “Large Toro”, “Medium Toro”, etc. depending on the amount of fat. The blood muscles are reddish brown muscles near the junction of the dorsal and ventral side muscles.

The content of vitamin E is measured as follows. In the case of muscle, a part of the muscle, for example, a size of about 5 cm square is cut out and used as a test piece. In the case of the liver, a part of the liver, for example, the central part is cut into a size of 5 cm × 5 cm, and used as a test piece. In the case of an eyeball, take it out together with the eyeball and optic nerve, chop it into small pieces, and use it as a test piece.
The amount of vitamin E in the test piece is determined by high performance liquid chromatograph (HPLC) method (fluorescence spectrophotometer) using unsaponifiable matter taken out by alkali saponification and using this as a sample. That is, alkali saponification using a sodium chloride solution, pyrogallol-ethanol solution and potassium hydroxide solution, shaking extraction using a sodium chloride solution and a mixture of hexane and ethyl acetate, the upper layer was separated, and the solvent was retained. After leaving, it is added to hexane to make a sample for measurement, and quantified based on the peak ratio in HPLC.

  Examples of vitamin E include tocopherol and tocotrienol, and specifically include α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol, α-tocotrienol, β-tocotrienol, γ-tocotrienol, δ-tocotrienol. Etc. Vitamin E-enriched cultured fish can contain these vitamin E singly or in combination of two or more.

  Preferably, the cultured fish enriched with vitamin E contains vitamin E in any two of muscle, liver and eyeball, ie, muscle and eyeball, muscle and liver, liver and eyeball, more preferably muscle, liver and eyeball. And any of the eyeballs may contain 2 mg or more, 5 mg or more, 8 mg or more, 10 mg or more, or 15 mg or more per 100 g. It can be estimated that such vitamin E-enriched cultured fish has a high vitamin E content in a plurality of tissues. There is no restriction | limiting in particular about the upper limit of vitamin E content of a vitamin E enriched cultured fish, For example, it can be 1000 mg or less and 300 mg or less.

  Vitamin E-enriched cultured fish can contain 2 mg or more, 5 mg or more, 8 mg or more, or 10 mg or more of vitamin E per 100 g of muscle. There is no restriction | limiting in particular about the upper limit of content of vitamin E in the muscle of a vitamin E enriched cultured fish, For example, it can be 1000 mg or less, 300 mg or less, 100 mg or less, or 50 mg or less. Such a vitamin E-enriched cultured fish having muscles with a high vitamin E content can be exercised for a long time without being tired, and can suppress the occurrence of so-called burnt meat.

  Vitamin E-enriched cultured fish has vitamin E in an amount of 2 mg or more, 5 mg or more, 8 mg or more, 10 mg or more, 15 mg or more, 20 mg or more, 30 mg or more, 50 mg or more, 80 mg or more, 100 mg or more, or 150 mg or more, Can be included. There is no restriction | limiting in particular about the upper limit of content of vitamin E in the liver of a vitamin E enriched cultured fish, For example, it can be 1000 mg or less or 300 mg or less. Such a vitamin E-enriched cultured fish having a liver with a high vitamin E content can maintain, for example, the digestive ability of tuna-cultivated fish for a longer period of time, and more sustainable nutrient absorption enables a longer period of time. Can maintain health over time.

  Vitamin E-enriched cultured fish can contain 2 mg or more, 5 mg or more, 8 mg or more, 10 mg or more, 15 mg or more, or 20 mg or more of vitamin E per 100 g of the eyeball. There is no restriction | limiting in particular about the upper limit of content of vitamin E in the eyeball of a vitamin E enriched cultured fish, For example, it can be 1000 mg or less, 300 mg or less, 100 mg or less, or 50 mg or less. Such vitamin E-enriched cultured fish having an eyeball with a high vitamin E content is less likely to cause fatigue due to, for example, an effect of improving peripheral circulatory disturbance, an effect of preventing an increase in lipid peroxide, and an effect of improving an abnormal retinal metabolism. Moreover, the feeding ability can be improved, or collision with an obstacle can be easily avoided by improving the visual acuity of the cultured fish.

  Preferably, the vitamin E-enriched cultured fish contains α-tocopherol in any two of muscle, liver and eyeball, ie muscle and eyeball, muscle and liver, liver and eyeball, more preferably muscle, liver And any of the eyeballs may contain 2 mg or more, 5 mg or more, 8 mg or more, 10 mg or more, or 15 mg or more per 100 g. It can be estimated that such a vitamin E-enriched cultured fish has a high vitamin E content as a whole fish body. There is no restriction | limiting in particular about the upper limit of content of (alpha) -tocopherol of a vitamin E enriched cultured fish, For example, it can be 1000 mg or less or 300 mg or less.

The vitamin E-enriched cultured fish can contain α-tocopherol in an amount of 2 mg or more, 5 mg or more, 8 mg or more, or 10 mg or more per 100 g of muscle. There is no restriction | limiting in particular about the upper limit of content of (alpha) -tocopherol in the muscle of a vitamin E enriched cultured fish, For example, it is 1000 mg or less, 300 mg or less, 100 mg or less, or 50 mg or less. Such a vitamin E-enriched cultured fish having muscles with a high α-tocopherol content can exercise for a long time with little fatigue, and can suppress the occurrence of so-called burnt meat.
Vitamin E-enriched cultured fish contains α-tocopherol 2 mg or more, 5 mg or more, 8 mg or more, 10 mg or more, 15 mg or more, 20 mg or more, 30 mg or more, 50 mg or more, 80 mg or more, 100 mg or more, or 150 mg or more per 100 g of liver. Can be included. There is no restriction | limiting in particular about the upper limit of content of (alpha) -tocopherol in the liver of a vitamin E enriched cultured fish, For example, it can be 1000 mg or less or 300 mg or less. Such a vitamin E-enriched cultured fish having a liver with a high α-tocopherol content can maintain, for example, the digestive ability of tuna-cultivated fish for a longer period of time, and the longer the nutrient absorption, the longer Can maintain health over time.

  The vitamin E-enriched cultured fish can contain α-tocopherol in an amount of 2 mg or more, 5 mg or more, 8 mg or more, 10 mg or more, 15 mg or more, or 20 mg or more per 100 g of the eyeball. There is no restriction | limiting in particular about the upper limit of content of (alpha) -tocopherol in the eyeball of a vitamin E enriched cultured fish, For example, it is 1000 mg or less, 300 mg or less, 100 mg or less, or 50 mg or less. Such vitamin E-enriched cultured fish having an eyeball with a high α-tocopherol content becomes tired due to, for example, peripheral circulatory disorder improving action, lipid peroxide increase preventing action, retinal metabolic abnormality improving action, etc. The feeding ability can be improved, or collision with an obstacle can be easily avoided by improving the visual acuity of farmed fish.

The vitamin E-enriched cultured fish can have an obesity degree of preferably 20 or more, more preferably 21 or more, and still more preferably 22 or more. Vitamin E-enriched cultured fish with an obesity level of 20 or more can be said to have so-called fat as compared to natural fish, and provide more edible parts enriched with vitamin E it can.
The degree of obesity can be generally evaluated based on the following formula [1].
Obesity =
Weight (g) / [Fork length (cm) x Fork length (cm) x Fork length (cm)] x 1000
... [1]

  Vitamin E enriched cultured fish can have a fork length of 90 cm or more, 100 cm or more, 120 cm or more, 150 cm or more, or 200 cm or more. Vitamin E-enriched cultured fish having a fork length of 90 cm or more has a larger fish body than natural fish and can provide more edible parts enriched with vitamin E. The fork length refers to the distance from the tip of the fish head to the end of the fin center, and is an external form index well known to those skilled in the art. The fork length is measured by measuring the linear distance in plan view from the tip of the fish head to the end of the fin center. There is no restriction | limiting in particular about the upper limit of the fork length of a vitamin E enriched cultured fish, For example, it can be 2000 cm or less.

In the case of fish cultured with vitamin E-enriched fish, the total weight of the vitamin E-enriched cultured fish, that is, the total fish body weight, is preferably 20 kg or more, more preferably 25 kg or more, and 30 kg or more. Is more preferably 35 kg or more, and particularly preferably 40 kg or more. Vitamin E-enriched cultured fish with a heavier total fish weight has the advantage that more edible parts enriched with vitamin E can be obtained, and the difference between the fat part and the red part due to the high fat content. It becomes more prominent, and it is possible to obtain an advantage that more fat that is not easily oxidized by the antioxidant power of vitamin E can be obtained.
There is no restriction | limiting in particular about the upper limit of the weight of the whole fish of a vitamin E enriched cultured fish, For example, it can be 500 kg or less.

  Vitamin E-enriched cultured fish can have a site with a high content of vitamin E when compared to farmed fish not enriched with vitamin E. In a vitamin E-enriched cultured fish, a portion having a high vitamin E content can exhibit a favorable function by the production of lipid peroxide and the like being suppressed by the enriched vitamin E.

Vitamin E enriched farmed fish can have larger pyloric appendages compared to fish that are not enriched in vitamin E. For example, in vitamin E enriched cultured fish, the specific pyloric appendage weight can be 2% or more. In fish, the pyloric appendix is a nutrient-absorbing organ. Therefore, when the size of the pyloric appendix is large, it is expected that nutrient absorption is relatively large. When vitamin E-enriched cultured fish is bred using a blended feed, the specific pyloric appendix weight tends to be higher than that of cultured fish other than vitamin E-enriched cultured fish. The ratio of the weight of the pyloric appendix to the total fish weight in the vitamin E-enriched cultured fish, that is, the specific pyloric appendage weight may be 2% or more, 2.5% or more, 3% or more, or 3.5% or more Good. There is no restriction | limiting in particular about the upper limit of the specific pyloric appendix weight of a vitamin E enriched cultured fish, For example, it can be 10% or less.
Vitamin E-enriched cultured fish with high specific pyloric appendage has relatively good nutritional absorption, so when one or more other nutritional components that can accumulate in the edible part are included in the mixed feed These other nutritional components can be expected to accumulate to a high degree. The weight of the pyloric appendix can be measured by obtaining the pyloric appendix by separating it from the internal organs extracted from the fish body.

  The pyloric appendage of the vitamin E-enriched cultured fish can contain 2 mg or more, 5 mg or more, 8 mg or more, 10 mg or more, 15 mg or more, 20 mg or more, 30 mg or more, 50 mg or more, or 80 mg or more of vitamin E per 100 g. When the content of vitamin E in the pyloric appendix is large, it is expected that the function of the pyloric appendix is effectively exhibited based on the antioxidant power of vitamin E. There is no restriction | limiting in particular about the upper limit of vitamin E content of the pyloric appendix of a vitamin E enriched cultured fish, For example, it can be 500 mg or less.

  Vitamin E-enriched cultured fish can have tissues or organs having a vitamin E content of 2 mg or more in addition to the above. Examples of tissues or organs with high vitamin E content that can be possessed by cultured fish enriched in vitamin E include stomach, esophagus, intestine, testis, ovary, spleen, heart and blood.

Examples of the form of the vitamin E-enriched cultured fish include a form having any part from the head to the tail, that is, a “fish individual” and a “processed form” in which a part of the fish body is removed. be able to.
Examples of processed processed vitamin E-enriched cultured fish include those from which at least one of the parts selected from the group consisting of salmon, built-in, tail and head has been removed. Examples of the internal organ include esophagus, stomach, intestinal tract, liver, pylorus, testis, ovary, pancreas, heart, and bladder. The processing form is appropriately selected according to, for example, the convenience of distribution, and examples thereof include a form in which ridges and built-in parts are removed. The tuna in a form from which the cocoons and the built-in are removed is generally called GG tuna. In other words, “GG tuna” is a form in which the phlegm and viscera, specifically the esophagus, stomach, intestine, liver, pylorus, gonad (testis or ovary), spleen, heart, and bladder are removed. Point to.

  It is known that the weight of GG tuna corresponds to about 85 to 89% of the total fish weight. The weight of GG tuna in one embodiment of the present invention is preferably 17 kg or more, more preferably 21 kg or more, further preferably 26 kg or more, and still more preferably 34 kg or more. The heavier the weight, the more edible parts enriched with vitamin E can be obtained, and the greater the fat, the greater the difference between the fat part and the lean part. Advantages such as being able to obtain more fat that is difficult to be oxidized by the oxidizing power can be obtained. The length of the GG tuna is substantially the same as the tail length of the above-described vitamin E-enriched cultured fish, that is, the GG tuna can have a length of 90 cm or more, 100 cm or more, or 120 cm or more. GG tuna having a length of 90 cm or more can provide more edible parts that are larger in fish body and rich in vitamin E than natural fish.

  Other processing forms include, for example, the so-called headless form in which the head and tail are further removed from the GG tuna, and the headless form, and the headless form is divided into four parts by dividing the headless form into the left and right sides and the dorsal and ventral sides. The so-called loin form in a state can be mentioned.

  The processed form of the vitamin E-enriched cultured fish from which at least one portion selected from the group consisting of shark, viscera and head has been removed can have muscle, eyeball, or both muscle and eyeball. The muscle of the processed form of vitamin E-enriched cultured fish can contain 2 mg or more, 5 mg or more, 8 mg or more, or 10 mg or more of vitamin E per 100 g, as in the case of fish individuals. The processed form of vitamin E-enriched cultured fish eyeballs can contain 2 mg or more, 5 mg or more, 8 mg or more, 10 mg or more, 15 mg or more, or 20 mg or more of vitamin E per 100 g as in the case of individual fish.

Examples of vitamin E enriched cultured fish according to one embodiment of the present invention include the following:
(1) Vitamin E-enriched cultured fish containing 5 mg, 8 mg or 10 mg or more of vitamin E per 100 g of muscle, having an obesity level of 21 or more, a total fish weight of 25 kg or more, and a fork length of 90 cm or more;
(2) Vitamin E-enriched cultured fish containing 5 mg, 8 mg or 10 mg or more of vitamin E per 100 g of muscle, having an obesity degree of 20 or more, a total fish weight of 20 kg or more, and a fork length of 100 cm or more;
(3) Vitamin E-enriched cultured fish that is GG tuna containing 5 mg, 8 mg or 10 mg or more of vitamin E per 100 g of muscle, having an obesity level of 21 or more, a total fish weight of 21 kg or more, and a fork length of 90 cm or more; ,
(4) Vitamin E-enriched cultured fish that is 5 mg, 8 mg, or 10 mg or more of vitamin E per 100 g of muscle, is GG tuna with an obesity degree of 20 or more, a total fish weight of 17 kg or more, and a fork length of 100 cm or more:

(5) Vitamin E-enriched cultured fish containing 50 mg, 80 mg or 100 mg or more of vitamin E per 100 g of liver, having an obesity level of 21 or more, a total fish weight of 25 kg or more, and a fork length of 90 cm or more;
(6) Vitamin E-enriched cultured fish containing 50 mg, 80 mg or 100 mg or more of vitamin E per 100 g of liver, having an obesity degree of 20 or more, a total fish weight of 20 kg or more, and a fork length of 100 cm or more;
(7) Vitamin E-enriched cultured fish that is 50 mg, 80 mg, or 100 mg or more of vitamin E per 100 g of liver, is a GG tuna having an obesity level of 21 or more, a total fish weight of 21 kg or more, and a fork length of 90 cm or more; ,
(8) Vitamin E-enriched cultured fish which is GG tuna containing 50 mg, 80 mg or 100 mg or more of vitamin E per 100 g of liver, having an obesity degree of 20 or more, a total fish weight of 17 kg or more, and a fork length of 100 cm or more:

(9) Vitamin E-enriched cultured fish containing 10 mg, 15 mg or 20 mg or more of vitamin E per 100 g of eyeball, having an obesity level of 21 or more, a total fish weight of 25 kg or more, and a fork length of 90 cm or more;
(10) Vitamin E-enriched cultured fish containing 10 mg, 15 mg or 20 mg or more of vitamin E per 100 g of eyeball, having an obesity degree of 20 or more, a total fish weight of 20 kg or more, and a fork length of 100 cm or more;
(11) Vitamin E-enriched cultured fish that is GG tuna containing 100 mg, 15 mg, or 20 mg or more of vitamin E per 100 g of eyeball, having an obesity level of 21 or more, a total fish weight of 21 kg or more, and a fork length of 90 cm or more; ,
(12) Vitamin E-enriched cultured fish that is GG tuna containing 10 mg, 15 mg, or 20 mg or more of vitamin E per 100 g of eyeball, having an obesity level of 20 or more, a total fish weight of 17 kg or more, and a fork length of 100 cm or more.

Vitamin E-enriched cultured fish of (1) to (12) are less likely to become ill, and even when used as food, vitamin E is enriched and can exhibit better properties.
The forms (1) to (4) relating to muscles, the forms (5) to (8) relating to the liver, and the forms (9) to (12) relating to the eyeballs are independently of each other as far as possible. It may be a combination.

  In the vitamin E-enriched cultured fish of (1), (2), (5), (6), (9) and (10) above, the specific pyloric appendage weight is 2% or more, 2.5% or more, 3 % Or more, or 3.5% or more. In the vitamin E-enriched cultured fish of (1), (2), (5), (6), (9) and (10) above, the pyloric appendage is 2 mg or more per 100 g, 5 mg or more, 8 mg or more, 10 mg or more, It may be 15 mg or more, 20 mg or more, 30 mg or more, 50 mg or more, or 80 mg or more. Furthermore, in the vitamin E-enriched cultured fish of the above (1), (2), (5), (6), (9) and (10), the above-mentioned specific pyloric appendage weight and vitamin E content are combined. It may be a thing.

<Edible part and food>
One embodiment of the present invention includes an edible part of a tuna farmed fish, which is an edible part of a tuna that contains 2 mg or more of vitamin E per 100 g. In other words, the edible part of the present tuna cultured fish may be the edible part of the above-described vitamin E-enriched cultured fish. The edible part of cultured fish enriched with vitamin E contains vitamin E at a much higher concentration than the edible part of conventionally known tuna, so when given as food, it has high economic value. It can be expected to demonstrate the efficacy.

  The “edible part” may be any part of the fish that can be provided to the food, such as fish meat, internal organs, eyeballs, skin, brain, blood, etc. In the case of tissues or organs, The whole or part of the tissue or organ may be used. For example, in the case of the liver, it may be the whole liver or a part thereof.

The edible portion may be fish meat, an internal organ or an eyeball.
Fish meat as an edible portion is a muscle, and is generally a portion that is not heated (raw) or heated and eaten. Examples of the fish meat include the above-described red meat, fat, and blood muscles, and are preferably red or fat.

  Examples of the edible viscera include liver, pylorus, stomach, esophagus, intestine, gonad (testis or ovary), spleen, heart, and bladder. These internal organs can generally be heated and eaten. The surrounding muscles may be attached to the eyeball as the edible portion.

  As described above, since the edible part of the tuna cultured fish in one embodiment of the present invention is an edible part of the vitamin E-enriched cultured fish, the vitamin in the fish meat, liver, pyloric appendix, and eyeball as the edible part Regarding the E content, the matters described above regarding the vitamin E-enriched cultured fish are applied as they are. The matter described above regarding the vitamin E-enriched cultured fish is applied as it is within the possible range to other parts as the edible part. For example, the vitamin E content in other parts of the edible part is 2 mg or more per 100 g, 5 mg or more, 8 mg or more, 10 mg or more, 15 mg or more, 20 mg or more, 30 mg or more, 50 mg or more, 80 mg or more, 100 mg or more, or It can be 150 mg or more.

  Fish meat, a viscera, or the site | part around the eyeball may adhere to the edible part of tuna cultured fish. For example, rough (ara) is also included in the “edible portion” of the present invention. Coarse generally means the head, bones, sharks, fins, or a combination of two or more of these that remain after the fish is taken down and removed, and the meat and skin attached to them. In the case of coarse, vitamin E having a content of 2 mg or more, 5 mg or more, 8 mg or more, 10 mg or more, 15 mg or more, or 20 mg or more per 100 g is contained in the remaining portion after removing the roughly contained bone. Just do it.

  The edible part of the tuna cultured fish is preferably used as food, for example, the following heated food and non-heated food, and can also be applied as animal feed. The food and animal feed according to an embodiment may include an edible portion of tuna cultured fish. ADVANTAGE OF THE INVENTION According to this invention, the foodstuff and animal feed which were strong to modification | denaturation by the antioxidant power of vitamin E, and the oxidation odor was suppressed can be provided. The food and animal feed according to one embodiment contain vitamin E at a much higher concentration than the conventionally known edible part of tuna, so when given as food, the food and animal feed have high economic value. The effect of E can be expected. Examples of animal feed include cat food, dog food, and cultured fish feed. Animal feed may be housed in a container described below. Examples of foods include non-heated foods and heated foods.

  One embodiment of the present invention includes a non-heated food product of an edible portion of a vitamin E-enriched cultured fish and a non-heated food product that includes a container containing the edible portion. Non-heated products mean edible parts that have not been cooked, including surimi, scissors, sashimi, blocks and fillets, and frozen, chilled, freeze-dried, dried fish, and pickles. be able to. That it is not attached to cooking can be determined by the color tone of the edible portion surface. In the present specification, “heating” means that heat is applied to a state where actomyosin is denatured to such an extent that it can be visually recognized. When heat treatment is performed on the edible portion of the cultured fish, the edible portion changes color due to the denaturation of actomyosin. Therefore, the determination can be made based on the color change of the edible portion.

  One embodiment of the present invention includes a heated food product including a heated product of an edible portion of the vitamin E-enriched cultured fish, and a container containing the heated product. The heated product means an edible portion that has been subjected to cooking, and includes boiled foods, grilled foods, steamed foods, fried foods, kneaded products, and the like.

The shape of the heated product and the non-heated product is not particularly limited, may have a shape peculiar to the part of the edible portion, may be an indeterminate shape obtained by being shredded, and further has a specific shape May be formed.
The heated food and the non-heated food can include at least one selected from the group consisting of other foods, food materials, and accessories, as necessary. Examples of other foods include rice, tsuma (daikon, seaweed, etc.), ginger, etc. Examples of the food material include leek and leek for leek. Examples of accessories include baluns, indications (labels), cold insulation agents, coolants, ice, dry ice, and sherbet ice. The accessory may be accommodated in the container together with the edible part, may be disposed outside the container, may be integral with the container, or may be attached detachably. . Each of the other foods, food ingredients and accessories may be one or a combination of two or more.

  The container may be any material that can be used to accommodate the edible portion, and examples thereof include materials such as foamed polystyrene, paper, vinyl, soft plastic, hard plastic, metal, and glass. The shape of a container should just be what can accommodate an edible part, and can illustrate a packaging sheet, a tray with a lid | cover or a lid | cover, a bag, a can, etc.

  The above-described vitamin E-enriched cultured fish, the edible part of the above-described vitamin E-enriched cultured fish, and the non-heated product and the heated product of the edible part are obtained by any method. There may be. The vitamin E enriched cultured fish is preferably a vitamin E enriched cultured fish produced by the following breeding method.

<Raising method>
A breeding method according to an embodiment of the present invention includes an inner package containing fish meal and fats and oils, and an outer shell that encloses the inner package and is at least one heating gel selected from the group consisting of proteins and polysaccharides. Including continuous feeding of tuna as a cultured fish with a compounded feed having a vitamin E content of 500 ppm or more with respect to the whole feed for at least 60 days. Can be included.
In this breeding method, the double-structured feed comprising a specific inclusion containing vitamin E and a specific hull is continuously fed to tuna for at least 60 days, so that the present invention enriched with vitamin E In this embodiment, the vitamin E-enriched cultured fish can be obtained efficiently. From this point of view, in this specification, “a method for raising a vitamin E-enriched cultured fish” is synonymous with “a method for producing a vitamin E-enriched cultured fish” and can be read as mutually different.

The compound feed used for the breeding method of this embodiment has a double structure including an outer skin and an internal capsule containing vitamin E. In this specification, this mixed feed used in the breeding method of this embodiment may be referred to as a vitamin E-enriched cultured fish breeding feed.
Vitamin E-enriched cultured fish breeding feed contains fish meal and oil and fat, contains a certain amount of vitamin E, and adds other nutritional components other than vitamin E, which are known as nutritional components for fish farming May be. Examples of other nutritional components include vitamins such as minerals and vitamin C.

  Examples of vitamin E contained in the inclusion include tocopherol and tocotrienol, and derivatives thereof. Tocopherol and its derivatives include α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol, and carboxylic acid esters thereof such as α-tocopherol acetate, nicotinic acid-α-tocopherol, linoleic acid-α-tocopherol And succinic acid-α-tocopherol. As the tocopherol, a mixture thereof, that is, a mixed tocopherol can be used. Examples of tocotrienol and derivatives thereof include α-tocotrienol, β-tocotrienol, γ-tocotrienol, δ-tocotrienol, and acetates thereof.

  The content of vitamin E is preferably 500 ppm or more, more preferably 550 ppm or more, and further preferably 600 ppm or more of the total weight of the mixed feed. Although there is no restriction | limiting in particular about the upper limit of content of vitamin E, For example, it can be 20 weight% or less of the total weight of a mixing | blending feed.

  A polysaccharide, hydrogenated oil, etc. can be mix | blended and emulsified and can be stabilized in the inclusion. Thereby, leaking out of fish meal or liquid oil can be suppressed. When the blended feed is produced by a machine, it is preferable that the physical property of the inclusion is a fluidity or physical property having mechanical suitability. Examples of the oil and fat adsorbent include oil Q (manufactured by Nissho Chemical Co., Ltd.), examples of the hardened oil include Unishort K (manufactured by Fuji Oil Co., Ltd.), examples of the emulsifier include New Fuji Pro SEH (manufactured by Fuji Oil Co., Ltd.), and the like. .

  Ingredients can be added raw materials used in conventional mixed feed for cultured fish. For example, raw fish, squid meal, krill meal, soy bean meal, corn gluten meal and other proteins, krill oil, whale oil, soybean oil, corn oil, rapeseed oil, hardened oil and other fats, starch, wheat flour, rice flour, tapioca flour, corn Starches such as flour, alginic acid and its salts, sodium carboxymethylcellulose (CMC), guar gum, dextrin, chitosan, curdlan, pectin, carrageenan, mannan, gellan gum, gum arabic, edible water-soluble cellulose and other polysaccharides, vitamins, Minerals are listed.

  The inclusions have an oil / fat content of 20 to 70% by weight of the total weight of the inclusions, especially when feeding large cultured fish, the oil / fat content is preferably 30% by weight or more, more preferably 35% by weight or more, most preferably It can mix | blend so that it may become 45 weight% or more. A large amount of fats and oils can produce an effect excellent in growth and growth efficiency of cultured fish, and if it is 70% by weight or less, it becomes easy to select and blend other preferred components. Fish oil and other vegetable oils can be used as they are, or preferably Vitacel (Vitacel (registered trademark, hereinafter the same)) WF200, Vitacel WF600 or Vitacel WF600 / 30 (manufactured by Rettenmeier), Oil Q No . 50 or oil QS (manufactured by Nissho Chemical Co., Ltd.), Pine Flow (manufactured by Matsutani Chemical Industry Co., Ltd.) and other dextran-containing oil-absorbing polysaccharides, fermented soybeans, oil-absorbing proteins such as isoflavones or soybean oil, rapeseed oil Alternatively, it can be used by reducing fluidity using hydrogenated hydrogenated oil such as palm oil. Fish oil can be used with its fluidity lowered by emulsification. From the viewpoint of digestibility of fish, these components that lower the fluidity are preferably 10% by weight or less, more preferably 5% by weight or less, based on the total weight of the inclusion. As oil and fat, fish oil is most preferable. Fish oil can be partially replaced with other vegetable oils and fats.

  As fish meal, which is an essential component of the inclusion, various fish meals commonly used as feed materials for fish farming, crustacean powder such as krill, and the like can be used. The content of the fish meal can be 30 to 70% by weight, preferably 30% by weight or more, more preferably 35% by weight or more, and most preferably 45% by weight or more of the total weight of the inner package. From the viewpoint of maintaining the shape, it is preferable to add excipients such as binding polysaccharides, hydrogenated oils, and emulsifiers to the internal capsule.

The outer skin of the vitamin E-enriched cultured fish breeding feed is a heated gel obtained from at least one raw material selected from the group consisting of proteins and polysaccharides. A raw material containing a protein raw material and / or a polysaccharide raw material that forms a gel by heating (hereinafter referred to as a composition for the skin) is used. The outer skin composition gels by heating, and exhibits a certain elasticity, extensibility, and tackiness. By using such a heated gel, the inner capsule is reliably encapsulated.
The gel by heating is a gel formed by heating a raw material which is at least one selected from the group consisting of proteins and polysaccharides to 60 ° C or higher, or cooling to 60 ° C or higher, and starch, etc. It means a gel formed by adding moisture to a polysaccharide and heating it to 60 ° C. or higher to gelatinize it.

The outer skin is not particularly limited as long as it can enclose the inner capsule. Examples of the protein applied to the hull include gels such as fish, surimi, krill, gluten, collagen, soy protein, enzyme-decomposed soy protein, gelatin, egg white, etc., or a mixture of two or more of these. Proteins having the ability to form are preferred. Proteins also include alginic acid and its salts. Examples of polysaccharides include starch, alginic acid and its salts, sodium carboxymethylcellulose (CMC), guar gum, dextrin, chitosan, curdlan, pectin, carrageenan, mannan, gellan gum, gum arabic, and edible water-soluble cellulose. .
As the starch applied to the hull, tapioca starch, wheat starch, potato starch, corn starch, bean starch, waxy corn starch, and processed starch thereof are preferable. A food material containing a large amount of these proteins and / or starches can also be used. When the outer skin of the composition containing these proteins and / or polysaccharides is heated, the gel is fixed, has flexibility, has a holding power for the inner layer composition, and has a certain strength. Among these, a gel formed by heating a protein or a gel formed by heating starch is preferable in terms of physical properties such as flexibility and extensibility.

  For example, when using fish meat surimi as a raw material, it can be produced using a general method for producing paste products such as kamaboko. Specifically, 2% by weight or more of sodium chloride is added and placed at 10 ° C or higher, preferably 30 ° C to 40 ° C for 10 minutes or longer, and then heated at 80 to 90 ° C for 10 minutes or longer. When egg white is used, for example, a composition having desirable physical properties can be obtained by mixing egg white: starch: fish meal: water at a weight ratio of 1: 1: 2: 6 and heating.

Various auxiliary materials can be added to the outer skin composition within a range not affecting the gel formation.
Fish meal or fats and oils may be added to the outer skin composition as long as the gelation of the outer skin is not affected. Depending on the type of gel used, in the case of fish meal, the hull can contain up to about 60% by weight of fish meal, and in the case of fats and oils, the hull contains up to 30% by weight of the total weight of the composition for hulls. It is possible. When both fish meal and fats and oils are included, it is preferable that the outer skin contains 20 to 30% by weight of fish meal and about 5 to 10% by weight of fats and oils.

  In order to improve the quality of the skin gel, additives used as quality improvers such as fish paste products can be added to the skin composition. Examples of additives include starch, thickening polysaccharides, isolated soybean protein, baking soda, polymerized phosphate, egg white, transglutaminase, and various protease inhibitors. In particular, the outer skin is agar, gellan gum, pullulan, starch, mannan, carrageenan, xanthan gum, locust bean gum, curdlan, pectin, alginic acid and its salts, gum arabic, chitosan, dextrin, edible to enhance gel strength Thickeners such as water-soluble cellulose can be included as appropriate.

As another preferred embodiment for the skin, a heated gel mainly composed of starch is excellent in terms of its elasticity and flexibility. A gel heated by adding water to starch and heated can exhibit good elasticity, flexibility and extensibility. In particular, various processed starches have their respective characteristics, and by combining two or more kinds, it is possible to obtain an outer skin having properties such as good elasticity, flexibility, and extensibility. For example, different types of modified starches may be combined, such as a combination of etherified starch and phosphate cross-linked starch.
A stronger gel can be obtained by adding proteins such as gluten and soy protein to starch. Instead of gluten, flour containing gluten can be used. Other auxiliary materials include flour such as wheat flour; protein such as soy protein, gluten and egg white; sugar or sugar alcohols such as sugar and starch syrup; carrageenan, agar, gellan gum, pullulan, mannan, xanthan gum, locust bean gum, curd Thickeners such as orchid, pectin, alginic acid and salts thereof, gum arabic, chitosan, dextrin and edible water-soluble cellulose; salts such as phosphates may be added. For example, strength can be given to the outer skin by adding wheat flour to starch. Moreover, the stickiness of the surface after a heating can be suppressed by adding a fixed amount of protein.

  The starch in the outer shell is not particularly limited, but tapioca starch, wheat starch, potato starch, corn starch, bean starch and the like can be used, particularly etherification, acetylation, acetyl crosslinking, ether crosslinking, phosphate crosslinking, Processed starch such as pregelatinized hydroxypropyl phosphate is preferred. Among them, the outer skin of the vitamin E-enriched cultured fish breeding feed contains a combination of tapioca acetate starch and etherified tapioca starch. In the case of such a vitamin E-enriched cultured fish breeding feed, it is preferable from the viewpoints of suppression of stickiness on the surface and ease of eating the feed. The combination of tapioca acetate starch and etherified tapioca starch can be, for example, 1: 1 to 1:20 by weight, preferably 1: 2 to 1:15, and 1: 8 to 1: 12 is more preferable.

  Vitamin E-enriched cultured fish breeding feed is prepared by adding water to a shell composition containing starch and other ingredients such as protein, kneading and mixing, and wrapping the envelope with a wrapping machine. After that, it can be manufactured by heating.

Preferably, the composition for the hull and the inner packet are respectively supplied to an extruder of a double nozzle, and the outer hull composition is mixed and heated, and then extruding in a form of wrapping the hull with the hull, as necessary. It can be manufactured by a method including other steps.
For example, using an extruder equipped with a double nozzle, heat-treating the outer skin composition by extrusion cooking and covering the inner skin with the outer skin at the same time, for example, the speed at which a molded product extruded into a columnar shape is extruded It can be manufactured by cutting to a certain length with a shutter mechanism that moves up and down according to the above, and covering the cut surface with an outer skin to obtain a double-structured mixed feed.

  A suitable apparatus for providing such a double-structured mixed feed with a double nozzle may be uniaxial or biaxial as long as it has an extrusion mechanism and a heating mechanism. A device suitable for obtaining a double-structured mixed feed is preferably a co-rotating meshing biaxial type device. When such an apparatus is used, advantages such as sufficient kneading in a short time can be obtained. Examples of such an apparatus include those manufactured by Buhler, and are disclosed in, for example, International Publication No. 2013/061892.

  In this apparatus, an extruder with a heating function connected to an outer skin composition supply device is provided, and a nozzle for feeding the inner capsule to the center of the outer skin composition is disposed in the vicinity of the discharge port of the extruder. The nozzle is connected to an internal supply device. A conveyor is adjacent to the extruder, and a shutter mechanism is disposed at the end of the conveyance path of the conveyor. The skin composition supply device mixes the skin composition and feeds it to the extruder with a pump. The internal supply device feeds separately mixed and manufactured internals from a nozzle to an extruder outlet using a pump. The outer skin composition is kneaded in an extruder and then heated to form a heated gel. At the discharge port, the outer skin is pushed out into a cylindrical shape, the inside of which is filled with an inclusion inserted from the nozzle, and discharged in a double columnar shape. The discharged double-structured columnar object is conveyed by a conveyor and inserted into the shutter mechanism in a vertically downward direction. The envelope is cut to a certain length by the shutter mechanism, and a double structure molded product is completed.

  Mixing in the extruder can be performed at a screw rotation speed of 300 to 800 rpm, preferably 350 to 700 rpm. The heating temperature only needs to be higher than the temperature at which starch, added protein, etc. gel, and the product temperature should be about 60-110 ° C, preferably 70-100 ° C, more preferably about 80-95 ° C. . The discharge temperature can be 80 to 110 ° C, preferably 85 to 105 ° C. The outlet pressure can be 2 MPa to 10 MPa, preferably 4 MPa to 8 MPa.

  The combination ratio of the inner capsule and the outer skin composition can be 4: 6 to 9: 1 by weight, and preferably 5: 5 to 8: 2. By combining in such a weight ratio, it is preferable from the viewpoint of the elasticity of the obtained vitamin E-enriched cultured fish breeding feed, the strength of the skin, and the like.

  The water activity may be adjusted in consideration of the storage stability of the mixed feed. The water activity can be adjusted by the composition of the inner capsule and / or the outer skin. For example, the water activity of the inclusion can be lowered by adjusting the amount of water added. Salts (salt, sodium malate, sodium lactate, etc.), sugars (sugar, lactose, maltose, sorbit, etc.), sugar alcohols, amino acids, nucleic acid related substances, organic acids, alcohols, propylene glycolose, glycerin, starches, proteins The water activity of the composition may be adjusted by the addition of a water activity regulator such as a class.

  The amount of water added to the outer skin composition may be an amount that can correspond to the packaging machine or the extruder, and about 30 to 50% by weight is appropriate. For example, the moisture content of the outer skin formed by wrapping the inner capsule with a heated starch gel can be about 25 to 50% by weight. Vitamin E-enriched cultured fish breeding feed can be stored for a long period of time by refrigeration or frozen storage. This feed can be further dried to a moisture content of 10-20% by weight. In this case, storability can be further improved. A feed that can be stored for a long time at room temperature can be produced by using a combination of drying the outer skin and reducing the water activity by adding an additive to the outer skin composition. From the viewpoint of long-term storage, the skin of the blended feed preferably has a water content of 10 to 20% by weight and a water activity of 0.8 or less, particularly 0.75% or less, or 0.7% or less. In the present invention, the amount of water used is a value measured by a room temperature heating drying method, and the water activity is a value measured by a water activity measuring device.

In the vitamin E-enriched cultured fish breeding feed, for example, various patterns are conceivable for blending the outer skin composition containing starch. In the case of feed, nutrients and calories required for the feed differ depending on the fish species or the growth stage of the fish. The more fish meal and fish oil are added, the more strictly the outer skin composition needs to be adjusted. However, when the amount of fish meal and fish oil is small, the outer skin composition has considerable freedom. It is preferable to contain at least 20 to 80% by weight of starch based on the total weight of the outer skin in terms of dry matter. When the fish skin is made into an outer skin containing 25 to 50% by weight (in terms of dry matter), the total amount of starch, 20 to 65% by weight, wheat flour 5 to 20% by weight, protein, fats and oils, thickeners, salts, etc. in terms of dry matter It is preferable to add about% by weight. When the outer skin containing fish oil is used, 1-5% by weight of fish oil, 1-2% by weight of phosphate, 1-5% by weight of protein, and 1-5% by weight of thickener should be added. preferable.
When used as an auxiliary material, wheat flour is preferably strong flour with a high gluten content, but it may also be weak flour. In order to improve the quality of the outer skin, additives used as a quality improver for starch foods can be added.

The manufacturing method of a compound feed can include drying the double-structure compound feed obtained by cutting with a shutter mechanism, that is, a drying step.
The drying means is not particularly limited as long as the mixed feed can be dried. Drying should just set the conditions by which the water content which mentioned the feed skin | water | moisture content mentioned above is achieved.

  As the drying conditions, it is preferable that the moisture content of the outer skin can be achieved gently and gently. When mild drying conditions are used, the moisture content of the outer skin decreases during the drying process, while the moisture content of the inner capsule tends to be higher than the moisture content immediately after the cutting process due to the transfer of moisture from the outer skin. There is. Thereby, a vitamin E-enriched cultured fish breeding feed having good physical properties suitable for the preference of the cultured fish can be obtained. As mild drying conditions, it can set suitably based on a relative humidity within the range of the temperature of 20 to 45 degreeC, the range of 6 hours-48 hours, and the relative humidity of 20%-50%, for example. Usable drying means may be any means that can achieve such gentle drying conditions, such as placing on a mesh-like conveyor, mesh-like container or sheet, and drying. Can do.

  A method for raising tuna cultured fish according to an embodiment of the present invention includes feeding the tuna with the above-described vitamin E-enriched cultured fish breeding feed for at least 60 days. Vitamin E enriched cultured fish breeding feed is continued for at least 60 days, so that it is possible for vitamin E to accumulate in fish bodies well in the tuna, which is the breeding target, and by the action of the accumulated vitamin E A healthy state can be maintained over the breeding period. The fact that it is a farmed fish that has been reared and managed is a characteristic that can remain in the fish body, as it is a component that is not contained in the live food among the components of the vitamin E enriched cultured fish breeding feed that were fed during the breeding period. This can be confirmed by confirming the component, for example, vegetable oil.

  The breeding period of the vitamin E-enriched cultured fish breeding feed can be a longer period, for example, 3 months or more, 6 months or more, or 1 year or more. In this case, vitamin E can be accumulated stably, and a vitamin E-enriched cultured fish having good physical characteristics can be reliably produced. Moreover, a good health state can be maintained for a longer period by breeding for a longer period using the vitamin E-enriched cultured fish breeding feed.

  As the breeding conditions, the conditions that are generally applied for breeding tuna can be used as they are. For example, the water temperature during the growing period can be 10 ° C. to 32 ° C., and the feeding can be a satiety feeding once a day for the normal time, and a satiation feeding once a day for the winter.

  In the breeding period, there may be a period for feeding other feeds as long as feeding with the vitamin E-enriched cultured fish breeding feed continues for at least 60 days. Examples of other feeds include raw foods (such as horse mackerel and mackerel) and moist pellets.

  The breeding can be started from a fish individual having a total fish weight of 200 g, for example, and can be started from a fish individual having a total fish weight of 500 g, 1 kg, or 10 kg. By starting the breeding from such a period, it is possible to maintain a healthy state in accordance with the growth until the target period, and the vitamin E meeting the needs of the individual fish by breeding during such a period. Can be supplied.

  The breeding time may be any time from the start of the breeding to the final time of the purpose such as shipping and spawning. For example, the breeding time can be the time immediately before shipment. In this case, a vitamin E-enriched cultured fish in which vitamin E is stably accumulated and its edible portion can be supplied.

  The vitamin E-enriched cultured fish may be produced by a method other than the breeding method described above as long as it has the characteristics described in the present specification. For example, a fish enriched with vitamin E It may have been produced by feeding the used bait.

<Manufacturing method of edible portion>
The method for producing an edible part according to one embodiment of the present invention is to prepare a cultured fish for tuna raised by the breeding method according to one embodiment described above, from the prepared tuna cultured fish, And may include other steps as needed.
In the manufacturing method of this edible part, since an edible part is extract | collected from the tuna cultured fish bred by the breeding method in one embodiment mentioned above, it contains more vitamin E than the conventional tuna edible part An edible part can be obtained efficiently.

  The tuna cultured fish may be a fish individual or the processed fish described above. There is no particular limitation on the method of collecting the edible part, and those skilled in the art will collect the edible part by a method that is usually performed using a tool that is usually used to cut out the target edible part from the fish individual or a part thereof. can do.

<Application>
Vitamin E-enriched cultured fish and its edible part are preferred as foods enriched with vitamin E because vitamin E is accumulated at a high concentration. Heated food and non-heated food containing edible parts of vitamin E-enriched cultured fish contain heated or non-heated foods of edible parts of tuna fish enriched in vitamin E, so vitamin E was enriched It is presumed to be a good food with less burnt meat because of its favorable ability as a food and the antioxidant power of vitamin E.
Vitamin E-enriched farmed fish and their edible parts are enriched with vitamin E, so they can be used as livestock such as cattle, pigs, and birds, as feed for other farmed fish, and as feed for animals such as pet food. Can be used.

  Vitamin E-enriched cultured fish is grown using vitamin E-enriched cultured fish breeding feed containing vitamin E for a certain period of time, so it is resistant to stress and disease due to the antioxidant effect of vitamin E over the growing period. It is presumed that the patient can have a good health condition such as difficulty. By this. Vitamin E-enriched cultured fish is expected to be a cultured fish that exhibits good growth.

  Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to them.

[Example 1]
(1) Preparation of cultured fish breeding feed enriched with vitamin E Fish powder 35-40% by weight, starch (etherified tapioca starch: hydroxypropyl starch, Nissho Chemical Co., G-800) 17-23% by weight, wheat flour 7% by weight , Starch (tapioca acetate starch: Nissho Chemical Co., Ltd., Z-300) 2% by weight, fish oil 2% by weight, salt 3% by weight, sugar 2.5% by weight, gluten 1% by weight, water remaining, screwed with an extruder Mixing was performed under the conditions of a rotation speed of 450 rpm, a discharge temperature of 90 ° C., and an outlet pressure of 50 bar (5 MPa) to obtain a composition for an outer skin.
59% by weight of fish meal, 36% by weight of fish oil, 1.965% by weight of hardened oil, 2% by weight of vitamins, 1% by weight of mineral, and 0.035% by weight of α-tocopherol were mixed at 60 ° C. using an extruder. did. As vitamins, those containing 3.03% by weight of vitamin E in terms of α-tocopherol were used.

In order to produce a vitamin E-enriched cultured fish breeding feed by combining the outer skin composition and the envelope, a double-nozzle at the tip and a fully meshed biaxial type rotating in the same direction with a discharge capacity of 1 t / h Extruder (Buhler) was used.
Both the outer skin composition and the inner envelope were granulated from a double nozzle at the end of the extruder, and a vitamin E-enriched cultured fish rearing feed in which the inner envelope was enveloped by the outer envelope was obtained by a shutter device. The weight ratio of the inner capsule to the outer skin was 65:35. The α-tocopherol content in the vitamin E-enriched cultured fish breeding feed was 621 ppm.
Thereafter, the mixed feed immediately after molding was placed on a conveyor, and a drying process by natural drying was performed for 24 hours in an environment of 30 ° C. to 40 ° C. and a relative humidity of 20% to 50%. By this treatment, a good mixed feed with almost no cracks or the like was obtained.
The water content of the outer skin of the obtained vitamin E-enriched cultured fish breeding feed was 12 to 17%, and the water activity was less than 0.8. The moisture content of the inclusion is estimated to be about 4.7% immediately after molding. The water content was measured by Drying Oven DX300 (manufactured by Yamato Kagaku Co., Ltd.), and the water activity was measured by Aqua Arab CX-3 (manufactured by Milestone General Co., Ltd.).

(2) Breeding Bluefin tuna was grown using the prepared vitamin E enriched cultured fish breeding feed.
Breeding was started by accommodating about 3000 tuna having a body weight of about 16 kg and a body length of about 50 cm in a sea surface oval ginger having a diameter of 70 m. The water temperature during the growing period was 13 ° C to 29 ° C. As the feed, the prepared vitamin E-enriched cultured fish breeding feed was used, which was normally fed once a day and fed once a day in winter. Throughout the test period, feed intake was 30-50% by weight of raw food. The breeding was started for 1 year or more from March, and after a predetermined period, the α-tocopherol amount, weight, specific pyloric appendage weight and obesity degree of each part were measured or calculated. In addition, the amount of vitamin E in the liver is a measurement value after 15 months and 17 months, and the amount of vitamin E in other tissues is a measurement value in a fish body having a breeding period of 15 months. The results are shown in Tables 1 and 2.

The amount of α-tocopherol and the total amount of tocopherol were measured by HPLC method after alkali saponification treatment. The total amount of tocopherol means the total amount of α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol.
As the tuna measurement site, the central dorsal deep part (red body), the central dorsal shallow part (medium Toro), the central dorsal keelius muscle, the blood muscle, the eyeball, the liver, and the pyloric appendix were used. The collection and preparation of each test piece were performed as follows.

FIG. 1 shows a central dorsal deep part (FIG. 1, part A), a central dorsal shallow part (FIG. 1, part B), a central dorsal keel muscle (FIG. 1, part C), and a blood muscle (FIG. 1, part D). ). In FIG. 1, E indicates the abdominal cavity.
The head when the back loin is cut off perpendicularly from the posterior end of the first dorsal fin toward the middle bone, and divided into the head side and the tail side. From the cut surface on the side, sample pieces of the central dorsal deep part (red body), the central dorsal shallow part (medium Toro), the central dorsal keel muscle, and the blood muscle were collected.

For the eyeball, the left and right eyeballs (glass body) and the optic nerve were taken out and finely cut into test pieces.
Regarding the liver, the whole liver extracted as a viscera at the time of picking up was finely cut into a test piece.
As for the pyloric appendix, only the pyloric appendix was taken out from the internal organs extracted at the time of picking, and the entire amount was finely cut into test pieces.

  As shown in Table 1, it can be confirmed that the total fish weight, which was about 16 kg at the start of the test, increased to about 60 kg after about 15 months in the tuna raised on vitamin E-enriched cultured fish rearing feed. It was. The fish weight and obesity were almost the same as tuna grown using raw food. The weight of the pyloric appendix is generally about 1.4% for natural tuna, but all of the tuna bred with vitamin E-enriched cultured fish breeding feed greatly exceed the weight of the natural pyloric appendix. It was. From this, it was shown that tuna cultivated with vitamin E-enriched cultured fish breeding feed is also advantageous for nutrient absorption.

  On the other hand, as shown in Table 2, in the tuna grown using the vitamin E-enriched cultured fish breeding feed, the content of vitamin E exceeding 2 mg per 100 g in any tissue of fish meat, eyeball, liver and pylorus It was found that vitamin E was accumulated at a high concentration. Thus, it is unexpected that it is raised by using vitamin E enriched in the feed to show a high accumulation amount of 2 mg or more per 100 g in each tissue of tuna, other fat-soluble vitamins, For example, it was not observed with retinol.

  As shown in Table 2, the amount of vitamin E accumulated in the tuna grown using the vitamin E-enriched cultured fish breeding feed, that is, the vitamin E-enriched cultured fish was different for each tissue. In fish meat, it was found to be abundant in medium trout, constrictor muscle and central ventral keel muscle, and in comparison with fish meat, it was found that the accumulation amount of vitamin E was relatively large in the eyeball, liver and pylorus. The tendency of vitamin E accumulation did not necessarily correlate with lipid content. In this way, in vitamin E-enriched cultured fish, the accumulation amount of vitamin E differs from tissue to tissue, and the accumulation of eyeball, liver and pylorus is relatively greater than that of muscle. It was. Vitamin E has the effect of preventing lipid peroxide increase, improving retinal metabolism abnormality, and promoting blood circulation of peripheral blood vessels. Therefore, high accumulation of vitamin E in the eyeball makes it difficult to get tired and feeding ability. Furthermore, it can be expected to suppress collision death of tuna in the breeding environment.

The vitamin E content, which was 19.8 mg / 100 g in the muscle (medium toro) at the 14th month after the start of growth, became 2.2 mg / 100 g after switching to live feed for 30 days, but it was 2.0 mg / 100 g or less. I didn't. When raw feed was given for only 30 days within the breeding period, no high accumulation of α-tocopherol was observed. It was found that it was necessary for accumulation.
The red meat and fat (meat Toro) used in the measurement were eaten with a scissors, and it was delicious.

From these facts, it was suggested that growth similar to that of raw food can be expected by using the vitamin E-enriched cultured fish breeding feed, the specific weight of the pylorus is high, and the nutrient absorption is high. Furthermore, in this tuna, vitamin E is accumulated at a high concentration in each tissue, and in particular, accumulation in the eyeball was confirmed, so that it is expected to have high immune activity and good visual acuity.
From such vitamin E-enriched cultured fish, fish meat with a high vitamin E content, visceral organs such as liver, and eyeballs can be collected as edible parts, and can be provided as heated or non-heated products. The edible part of cultured fish enriched with vitamin E is highly preserved by the action of vitamin E and has high economic value as a delicious food with high nutritional value.

[Example 2]
(1) Production of cultured feed for raising fish enriched with vitamin E Fish meal 24% by weight, starch (etherified tapioca starch: hydroxypropyl starch, Nissho Chemical Co., G-800) 16% by weight, wheat flour 2% by weight, starch (waxy Corn starch: Nissho Chemical Co., Delica SE) 2% by weight, starch (tapiocaric acid cross-linked pregelatinized starch: Matsutani Chemical Industry Co., Ltd., Pine Gold VE) 2% by weight, carboxymethyl cellulose 2% by weight, protein (powdered soybean) Protein: Fuji Oil Co., Ltd., New Fuji Pro SEH) 3% by weight, fish oil 2% by weight, salt 3% by weight, starch syrup 3% by weight, gluten 2% by weight, phosphate 0.5% by weight, water balance, Under the same conditions as in Example 1, they were mixed to obtain a skin composition.
In the inner package, the following components were mixed under the same conditions as in Example 1 to obtain an inner package 2-1 and an inner package 2-2. As vitamins, those containing 3.03% by weight of vitamin E in terms of α-tocopherol were used.

Inclusion 2-1
Fish meal 56.211 wt%, fish oil 38 wt%, vitamins 2.7 wt%, hydrogenated oil 1 wt%, mineral 2 wt%, α-tocopherol 0.05 wt%, CoQ10 0.015 wt%, iodic anhydride Calcium 0.024% by weight.
Enclosure 2-2:
Fish meal 56.25%, fish oil 38%, vitamins 2.7%, hydrogenated oil 1%, mineral 2%, α-tocopherol 0.05%.

  Vitamin E-enriched cultured fish breeding feed 2 in which the inner skin is foreseen under the same conditions as in Example 1 by combining the outer skin composition and the inner skin 2-1 or the inner skin 2-2. 1 or 2-2 was obtained. The weight ratio of the inner capsule to the outer skin was 65:35. The α-tocopherol content in the vitamin E enriched cultured fish breeding feed was 830 ppm in the vitamin E enriched cultured fish breeding feed 2-1, and 920 ppm in the vitamin E enriched cultured fish breeding feed 2-2.

Thereafter, the mixed feed immediately after molding is placed on the conveyor, and drying treatment is performed by natural drying under the same conditions as in Example 1, that is, in an environment of 30 ° C. to 40 ° C. and a relative humidity of 20% to 50%. I went for 24 hours. By this treatment, a good mixed feed with almost no cracks or the like was obtained.
The water content of the outer skin of the obtained vitamin E-enriched cultured fish breeding feed was 12 to 17%, and the water activity was less than 0.8. The moisture content of the inclusion is estimated to be about 4.7% immediately after molding. The water content was measured by Drying Oven DX300 (manufactured by Yamato Kagaku Co., Ltd.), and the water activity was measured by Aqua Arab CX-3 (manufactured by Milestone General Co., Ltd.).

(2) Breeding Bluefin tuna was grown using the prepared vitamin E-enriched cultured fish breeding feeds 2-1 and 2-2.
About 200 tuna with a body weight of about 15 kg and a fork length of about 90 cm were housed in a sea surface oval ginger with a diameter of 15 m, and breeding was started. The water temperature during the growing period was 13 ° C to 29 ° C. As the feed, the prepared vitamin E-enriched cultured fish breeding feeds 2-1 and 2-2 were used, which were usually fed once a day and fed twice a day during winter. Throughout the test period, feed intake was 30-50% by weight of raw food. The breeding started in May and has been carried out for more than one year. After a predetermined period, the amount of α-tocopherol, the weight, and the degree of obesity in the central dorsal normal muscle superficial portion (medium Toro) were measured or calculated. The amount of α-tocopherol was measured by the same method as in Example 1. The test piece was collected and prepared in the same manner as in Example 1.
The amount of protein in the central dorsal normal muscle superficial region (medium toro) was measured by the Kjeldahl method, and the amount of lipid was measured by the Soxhlet extraction method.
The results are shown in Tables 3 and 4.

As shown in Table 3 and Table 4, in the dorsal normal muscle shallow part (medium Toro) of other vitamin E enriched cultured fish grown using vitamin E enriched cultured fish breeding feed 2-1 and 2-2 The accumulated amount of vitamin E exceeded 2 mg per 100 g in both 6-month and 8-month growth.
In this example, typhoon and red tide during the period from the start of breeding to 6 months, and low water temperature of 18 ° C. or less during the period from the 6th month to the 8th month, etc., caused the feeding restriction (3-4). Once a day), a tuna with a high vitamin E accumulation amount could be obtained. The survival rate of this tuna was over 95%.

Claims (20)

  A tuna cultured fish, wherein at least one selected from the group consisting of muscle, liver and eyeball contains 2 mg or more of vitamin E per 100 g.   The tuna cultured fish according to claim 1, obtained by breeding and managing with a feed containing a mixed feed.   The tuna cultured fish according to claim 1 or 2, wherein a specific pyloric appendix weight is 2% or more.   The tuna cultured fish according to any one of claims 1 to 3, which has a pyloric appendage containing 2 mg or more of vitamin E per 100 g.   The tuna cultured fish according to any one of claims 1 to 4, wherein the total fish weight is 20 kg or more.   The tuna cultured fish according to any one of claims 1 to 5, wherein the fork length is 90 cm or more.   The degree of obesity is 20 or more. The tuna cultured fish according to any one of claims 1 to 6.   The tuna cultured fish according to any one of claims 1 to 7, which is a tuna belonging to the genus Tuna, Soda genus, Suma genus, or Skipjack genus.   The tuna cultured fish according to any one of claims 1 to 8, which is Binaga, bluefin tuna, southern bluefin tuna, Atlantic bluefin tuna, Atlantic bluefin tuna, yellowfin, bigeye, cochinaga, bonito or suma.   The tuna cultured fish according to any one of claims 1 to 8, wherein the fish is a tuna whose main food is a fish whose habitat is the northern hemisphere.   The cultured fish of tuna according to claim 10, which is albacore, bluefin tuna, Atlantic bluefin tuna, Atlantic bluefin tuna, yellowfin, bigeye, cochinaga, bonito or suma.   The tuna cultured fish according to any one of claims 1 to 11, wherein at least one portion selected from the group consisting of shark, viscera, tail and head is removed.   The tuna cultured fish according to any one of claims 1 to 12, wherein the fish and viscera are removed.   The tuna cultured fish according to claim 13, wherein the total weight is 17 kg or more.   An edible part of tuna cultured fish containing 2 mg or more of vitamin E per 100 g.   The edible part of tuna cultured fish according to claim 15, which is at least a part of fish meat, viscera, eyeball, skin or brain.   The edible part of tuna cultured fish according to claim 15, which is red or fat.   The edible part of tuna cultured fish according to claim 15, which is at least one selected from the group consisting of liver, pyloric appendix, stomach, esophagus, intestine, testis, ovary, spleen, heart, and bladder.   A non-heated food of tuna cultured fish, comprising a non-heated product of an edible portion of a tuna cultured fish containing 2 mg or more of vitamin E per 100 g, and a container for storing the non-heated product of the edible portion.   A heated food of tuna cultured fish, comprising a heated product of an edible part of a tuna cultured fish containing 2 mg or more of vitamin E per 100 g, and a container for storing the heated product of the edible part.

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