JP2019092413A - Algae for food and drink-containing composition and manufacturing method therefor - Google Patents

Abstract

To provide an Algae for food and drink-containing composition less in green color or less in hue, and having no smell specific for Algae.SOLUTION: There are provided an Algae for food and drink-containing composition having avalue of -5, and a manufacturing method of Algae for food and drink including a low temperature decoloration cultivation process for culturing Algae on a medium with content of nitrogen of 500 mg or less per 1 liter of the medium at 0 to 20°C for 5 days to 6 months. There is provided a manufacturing method of Algae for food and drink, including a decoloration cultivation process for culturing Algae on a medium having content of nitrogen of 500 mg or less per 1 liter of the medium at 23 to 30°C for 5 days to 6 months, and a decoloration process for decoloring the Algae obtained in the decoloration cultivation process using an organic solvent.SELECTED DRAWING: None

Description

  The present invention relates to an algae-containing composition for food and drink and a method for producing the same. More specifically, the present invention relates to a method for producing an algae-containing composition for food and drink such as spirulina and an algae-containing composition for food and drink which can be easily added to food and drink by adjusting the color tone.

  Algae such as spirulina contains many proteins, and various uses are being considered. For example, Japanese Patent Publication No. 6-57104 describes a bread containing spirulina. Further, Japanese Patent Publication No. 5-74572 discloses an anticancer agent containing spirulina. Thus, spirulina has been widely used as food and drink and medicine. Therefore, for example, Japanese Patent No. 4385566 describes a method for producing spirulina granules. In recent years, plant-derived proteins are expected, and spirulina is also attracting attention as a protein source because of its high protein content.

  The orange algae is described in JP-A-2010-530241.

Japanese Examined Patent Publication 6-57104 Japanese Examined Patent Publication 5-74572 Patent 4385566 gazette Japanese Patent Publication No. 2010-530241

On the other hand, algae generally have a distinctive color, and when added to food and drink, there is a problem that the appearance of food and drink becomes worse. In particular, when children who dislike vegetables try to consume foods and beverages added with algae products, there is a problem that children dislike the hair because of their color.
Moreover, since algae has a peculiar smell, this peculiar smell is a problem as an additive of food and drink.

  Then, an object of this invention is to provide the algae containing composition for food-drinks with few green colors or little color. Moreover, this invention aims at providing the algae containing composition for food-drinks which does not have the peculiar smell of algae. Another object of the present invention is to provide a method for producing such algae for food and drink and algae-containing composition for food and drink.

Said subject is solvable by the algae containing composition for food-drinks whose a ^* value is -5 or more. An example of algae is spirulina.

  The above-mentioned algae-containing composition for food and drink obtains algae for food and drink using the following method for producing algae for food and drink, and appropriately processes algae for food and drink (drying, crushing, solidification, powderization, liquid , Purification, etc.).

An example of a method for producing algae for food and drink is a low temperature decolorization culture in which algae is cultured in a medium having a nitrogen content of 500 mg or less per liter of culture medium at 0 ° C. or more and 20 ° C. or less for 5 days to 6 months or less Including the process,
It relates to a method for producing algae for food and drink having an a ^* value of -5 or more. In this way, orange spirulina and white spirulina can be obtained. A whiter spirulina (eg, white spirulina) can be obtained by further including a decoloring step of decolorizing the algae in the low temperature decoloring culture step using an organic solvent.

Another example of the method for producing algae for food and drink is the decolorization in which the algae is cultured at 23 ° C. to 30 ° C. for 5 days to 6 months or less in a medium having a nitrogen content of 500 mg or less per liter of medium It is a manufacturing method of the algae for food and drink whose a ^* value is -5 or more which includes the culture process and the decolorization process of decolorizing the algae in the decolorization culture process using an organic solvent. By adopting this method, especially gray spirulina can be obtained.
This medium contains 0.25 g or more and 7 g or less of NaCl or a hydrate of NaCl per liter of medium.
10 mg or more and 0.2 g or less of hydrate of CaCl ₂ or CaCl ₂ ,
0.5 g or less of NaNO ₃ or NaNO ₃ hydrate,
2 mg or more and 70 mg or less of FeSO ₄ or FeSO ₄ hydrate,
20 mg or more and 0.3 g or less of Na ₂ EDTA or Na ₂ EDTA hydrate,
K ₂ SO ₄ or _{K 2} hydrates of SO ₄ 0.25 g or 4g or less,
50 mg or more and 0.8 g or less of hydrate of MgSO ₄ or MgSO ₄ ,
4 g or more and 60 g or less of hydrate of NaHCO ₃ or NaHCO ₃ ,
Is preferably a hydrate of K ₂ HPO ₄ or _{K 2} HPO ₄ are those comprising more than 2g below 0.1 g.
This culture medium is, per liter of medium,
0.2 mg or more and 15 mg or less of H ₃ BO ₃ or H ₃ BO ₃ hydrate,
0.1 mg or more and 10 mg or less of MnSO ₄ or MnSO ₄ hydrate,
0.02 mg or more and 2 mg or less of ZnSO ₄ or ZnSO ₄ hydrate,
0.01 mg or more and 0.7 mg or less of CuSO ₄ or CuSO ₄ hydrate,
It is preferable to further contain 0.005 mg or more and 0.3 mg or less of a hydrate of Na ₂ MoO ₄ or Na ₂ MoO ₄ .

Another example of the method for producing algae for food and drink is
Per liter of medium,
0.25 g or more and 7 g or less of NaCl or NaCl hydrate,
10 mg or more and 0.2 g or less of hydrate of CaCl ₂ or CaCl ₂ ,
0.5 g or more and 10 g or less of NaNO ₃ or NaNO ₃ hydrate,
2 mg or more and 70 mg or less of FeSO ₄ or FeSO ₄ hydrate,
20 mg or more and 0.3 g or less of Na ₂ EDTA or Na ₂ EDTA hydrate,
0.25 g to 4 g of hydrate of K ₂ SO ₄ or K ₂ SO ₄ ,
50 mg or more and 0.8 g or less of hydrate of MgSO ₄ or MgSO ₄ ,
4 g or more and 60 g or less of hydrate of NaHCO ₃ or NaHCO ₃ ,
Including a decolorization step of decolorizing algae cultured using a culture medium containing 0.1 g or more and 2 g or less of K ₂ HPO ₄ or a hydrate of K ₂ HPO ₄ using an organic solvent,
It is a manufacturing method of algae for food and drink whose a ^* value is -5 or more.
In this way, in particular blue spirulina can be obtained.

In the above method, the culture medium is, per liter of medium,
0.2 mg or more and 15 mg or less of H ₃ BO ₃ or H ₃ BO ₃ hydrate,
0.1 mg or more and 10 mg or less of MnSO ₄ or MnSO ₄ hydrate,
0.02 mg or more and 2 mg or less of ZnSO ₄ or ZnSO ₄ hydrate,
0.01 mg or more and 0.7 mg or less of CuSO ₄ or CuSO ₄ hydrate,
It is preferable to further contain 0.005 mg or more and 0.3 mg or less of a hydrate of Na ₂ MoO ₄ or Na ₂ MoO ₄ .

  The present invention can provide an algae-containing composition for food and drink with less green color and less color. In addition, the present invention can provide an algae-containing composition for food and drink that does not have the peculiar odor of algae.

  Hereinafter, an embodiment of the present invention will be described using the drawings. The present invention is not limited to the embodiments described below, and includes those appropriately modified by the person skilled in the art from the following embodiments within the obvious scope.

  The present invention relates to an algae-containing composition for food and drink. The algae-containing composition for food and drink contains algae or algae-derived components, and is a food and drink additive to be added to the food and drink, or a food and drink which is directly consumed as a food and drink such as a supplement. The algae-containing composition for food and drink is usually liquid, solid or powder. When the algae-containing composition for food and drink is an additive of food and drink, the food and drink can be fed with nutrition, and an algae-containing food and drink can be obtained. The liquid algae-containing composition for food and drink contains a component derived from algae and a solvent. Examples of solvents are water, saline, and milk (eg, soy milk, milk, cocoa milk, goat milk, low fat milk, or non-fat milk). The solid algae-containing composition for food and drink may be processed into a tablet. The powdered algae-containing composition for food and drink can be obtained by drying and crushing algae. The algae-containing composition for food and drink may appropriately contain known materials such as an antioxidant (eg, vitamin C), in addition to algae or algae-derived components.

  Examples of algae are cyanobacteria, green algae and seaweed. Specific examples of algae are: S. vulgaris (Aphanothece), Ischjellyfish (Nostoc), Aimidori (Brachytricria), Spirulina (Spirulina), Arsulospira (Orthospira, Arthrospira), Euglena (Eliola, Euglena), Chlorella (Chlorella), Donaliella (Dunaliella (Dunaliella) Haematococcus (Haematococcus), Botryococcus (Botryococcus), aurantithiochytrium (Aurantiochytrium), Labyrinthurids (Labyrinthulids), Thraustochytrids (Schizochytrium) and Crypthecodiniums (Crypthecodinium) , Nannochloropsis, Monodas (Monodus), Pheodactylum (Phaeodactylum), Chaetoceros, Nichea (Nitzschia), Thalassiosira (Thalasiosira), Skeletonema (Skeletonema), Isochris (Isochos) Lyse), Pablova (Pavlova), Tetraselmis (Tetraselmis), Muliellopsis (Muriellopsis), Cocco Mixer (Coccomyxa), Chlamydomona, Tinyrimo (Porphyridium), Ikadamo (Scenedesmus), Ur Kenya (Ulkenia), Wakame, , Hijiki (Sargassum), Okinawamozuku (Cladosiphon), Maxula (Gelidium), Squirrel (Pterocladia), Asaxanoli (Pyropia), Aonori (Ulva), Mill (Codium), Fuplomonia, Tokano (Merithotheca,) ). Preferred examples of algae are spirulina, euglena and / or chlorella, and in particular, the present invention is effective against spirulina. These may be one kind or two or more kinds. The algae may be in a living state (live algae) or may be dried or powdered.

  Hereinafter, the present invention will be described by taking spirulina as an example. Spirulina contains various pigments. For example, Spirulina contains chlorophyll, which is a water-insoluble green pigment, phycocyanin, which is a water-soluble blue pigment, and carotenoid, which is a water-insoluble yellow pigment. Spirulina powder described in JP-A-2010-530241 has a dull orange color, is colored, and has a strong odor specific to Spirulina.

The basic concept of controlling the color of spirulina is as follows.
The blue pigment contained in spirulina is water soluble and is not decolorized by organic solvents such as ethanol. Green and orange dyes are fat-soluble and can be decolorized with an organic solvent such as ethanol. When algae is grown at a low temperature in a decolorizing medium that contains almost no nitrogen, the algal cells leave only orange pigment. When orange spirulina or its powder is obtained, it is not necessary to carry out the decoloring treatment. When the orange algal cells are washed with ethanol (decolorization treatment), the color is lost and becomes white. Thus, white spirulina can be obtained. On the other hand, when cultured at room temperature using a decolorizing medium containing almost no nitrogen, a small amount of blue pigment remains and a green pigment remains. When this is washed with ethanol, the green pigment is removed and a trace amount of blue pigment remains, so that gray spirulina can be obtained. On the other hand, when Spirulina is cultured in normal Spirulina medium, blue, green and orange pigments remain. When this is washed with ethanol, only a water-soluble blue pigment remains, so blue algal cells can be obtained.

In the present invention, the a ^* value according to the CIE Lab color method is -5 or more (preferably -3 or more, -2 or more, -1 or more, 0 or more, 1 or more, 2 or more, 2 or more, 3 or more, 4 or more) The present invention relates to an algae-containing composition for food and drink. As the a ^* value approaches 0, the greenish color disappears, which is preferable. The CIE Lab color method can be expressed using tristimulus values X, Y, Z defined in Z 8781-4: 2013.

  In the Lab color specification, L represents lightness, which is generally a value of 100 to 0. Lightness refers to the condition of light and shade of color, that is, the degree of brightness. The larger this L value, the brighter it means.

Further, a ^* and b ^* represent colors, a ^* value represents red-green direction and b ^* value represents yellow-blue direction. Therefore, the reddishness becomes stronger as the a ^* value becomes larger, the greenishness becomes stronger as the a ^* value becomes smaller, the yellowishness becomes stronger as the b ^* value becomes larger, and the bluishness becomes stronger as the b ^* value becomes smaller.

Basically, spirulina having an a ^* value of -5 or more can be obtained by one or more of any of a seed algal culture step, a decolorization culture step, a decolorization step, and a grinding step.

Seed algae culture step The seed algal culture step is a step of culturing the species Spirulina, which is a breeding source for Spirulina of the present invention. In this step, known culture methods may be appropriately adopted according to the characteristics of spirulina. In addition, if the spirulina algal cells are sufficiently present, the seed algae culture step may be omitted.

An example of the composition of the seed algae culture medium of Spirulina is, per liter of medium:
0.25 g or more and 7 g or less of NaCl or NaCl hydrate (preferably, 0.5 g or more and 2 g or less),
10 mg or more and 0.2 g or less (preferably 20 mg or more and 0.1 g or less) of a hydrate of CaCl ₂ or CaCl ₂ ,
0.5 g or more and 10 g or less (preferably, 1 g or more and 5 g or less) of NaNO ₃ or NaNO ₃ hydrate,
2 mg or more and 70 mg or less (preferably 5 mg or more and 20 mg or less) of FeSO ₄ or a hydrate of FeSO ₄ ,
20 mg or more and 0.3 g or less (preferably 40 mg or more and 0.15 g or less) of Na ₂ EDTA or Na ₂ EDTA hydrate,
0.25 g or more and 4 g or less (preferably 0.5 g or more and 2 g or less) of the hydrate of K ₂ SO ₄ or K ₂ SO ₄ ,
50 mg or more and 0.8 g or less (preferably 0.1 g or more and 0.4 g or less) of a hydrate of MgSO ₄ or MgSO ₄ ,
4 g or more and 60 g or less (preferably 8 g or more and 30 g or less) of a hydrate of NaHCO ₃ or NaHCO ₃ ,
It contains 0.1 g or more and 2 g or less (preferably 0.2 g or more and 1 g or less) of a hydrate of K ₂ HPO ₄ or K ₂ HPO ₄ .
In addition, each composition may be suitably replaced with a compound having the same property as that, or may contain other compounds than the above. Furthermore, the combination of the acid component and the alkali component may be appropriately changed (replaced).

Seed algae culture medium of Spirulina, per liter of medium,
0.2 mg or more and 15 mg or less of H ₃ BO ₃ or H ₃ BO ₃ hydrate (preferably 1 mg or more and 5 mg or less)
0.1 mg or more and 10 mg or less of MnSO ₄ or MnSO ₄ hydrate (preferably 1 mg or more and 4 mg or less)
0.02 mg or more and 2 mg or less of ZnSO ₄ or ZnSO ₄ hydrate (preferably 0.1 mg or more and 0.8 mg or less)
0.01 mg or more and 0.7 mg or less (preferably 0.05 mg or more and 0.2 mg or less) of CuSO ₄ or CuSO ₄ hydrate,
It is preferable to further contain 0.005 mg or more and 0.3 mg or less (preferably 0.01 mg or more and 0.1 mg or less) of a hydrate of Na ₂ MoO ₄ or Na ₂ MoO ₄ .
In addition, each composition may be suitably replaced with a compound having the same property as that, or may contain other compounds than the above. Furthermore, the combination of the acid component and the alkali component may be appropriately changed (replaced).

  The above is an example of a culture medium, and a known culture medium for cultivating spirulina can be used as appropriate. The culture environment may be performed outdoors or indoors. When culturing indoors, one capable of controlling the temperature of the culture medium or culture system is preferred. Moreover, when culture | cultivating indoors, what can irradiate with the light of a specific wavelength with specific intensity using a specific light source is preferable. Examples of light sources are bulbs or LEDs. The example of the irradiation time of light is 1 hour or more and 24 hours or less per day, 6 hours or more and 18 hours or less may be sufficient, and 9 hours or more and 15 hours or less may be sufficient. An example of the culture period is one day to one year, and may be ten days to two months, and may be appropriately adjusted according to the characteristics of spirulina. The culture temperature may be normal temperature or low temperature. An example of culture temperature is 0 ° C. or more and 40 ° C. or less, and may be 20 ° C. or more and 35 ° C. or less. The medium may be aerated with a gas such as carbon dioxide. The concentration of carbon dioxide in this case is 1% by volume or more and 100% by volume or less. The culture medium may be appropriately stirred or allowed to stand. The amount of nitrogen in the seed algal culture medium is, for example, 1 mg or more and 50 g or less, 10 mg or more and 10 g or less, 50 mg or more and 5 g or less, or 0.1 g or more and 5 g or less.

Decolorization Culture Step The decolorization culture step is a step of culturing Spirulina in a medium which does not contain nitrogen at all or has a low nitrogen content. The culture environment may be performed outdoors or indoors. When culturing indoors, one capable of controlling the temperature of the culture medium or culture system is preferred. Moreover, when culture | cultivating indoors, what can irradiate with the light of a specific wavelength with specific intensity using a specific light source is preferable. Examples of light sources are bulbs or LEDs. The example of the irradiation time of light is 1 hour or more and 24 hours or less per day, 6 hours or more and 18 hours or less may be sufficient, and 9 hours or more and 15 hours or less may be sufficient. The culture period is, for example, one day to one year, may be ten days to six months, may be ten days to two months, and may be appropriately adjusted according to the characteristics of Spirulina. The culture temperature may be normal temperature or low temperature. An example of culture temperature is 0 ° C. or more and 40 ° C. or less, and may be 20 ° C. or more and 35 ° C. or less. The medium may be aerated with a gas such as carbon dioxide. The concentration of carbon dioxide in this case is 1% by volume or more and 100% by volume or less. The culture medium may be appropriately stirred or allowed to stand. The decoloring medium used for the decoloring culture may be a culture medium obtained by removing a nitrogen source (eg, sodium nitrate) from the culture medium for algae. The amount of nitrogen in the decolorization culture medium is, for example, 500 mg or less, and may be 0.001 mg to 500 mg, 0.01 mg to 0.1 g, or 0.05 mg to 50 mg per liter of culture medium. And 0.1 mg or more and 10 mg or less.

An example of the composition of the depigmenting culture medium of Spirulina is:
0.25 g or more and 7 g or less of NaCl or NaCl hydrate (preferably, 0.5 g or more and 2 g or less),
10 mg or more and 0.2 g or less (preferably 20 mg or more and 0.1 g or less) of a hydrate of CaCl ₂ or CaCl ₂ ,
2 mg or more and 70 mg or less (preferably 5 mg or more and 20 mg or less) of FeSO ₄ or a hydrate of FeSO ₄ ,
20 mg or more and 0.3 g or less (preferably 40 mg or more and 0.15 g or less) of Na ₂ EDTA or Na ₂ EDTA hydrate,
0.25 g or more and 4 g or less (preferably 0.5 g or more and 2 g or less) of the hydrate of K ₂ SO ₄ or K ₂ SO ₄ ,
50 mg or more and 0.8 g or less (preferably 0.1 g or more and 0.4 g or less) of a hydrate of MgSO ₄ or MgSO ₄ ,
4 g or more and 60 g or less (preferably 8 g or more and 30 g or less) of a hydrate of NaHCO ₃ or NaHCO ₃ ,
It contains 0.1 g or more and 2 g or less (preferably 0.2 g or more and 1 g or less) of a hydrate of K ₂ HPO ₄ or K ₂ HPO ₄ .
In addition, each composition may be suitably replaced with a compound having the same property as that, or may contain other compounds than the above. Furthermore, the combination of the acid component and the alkali component may be appropriately changed (replaced).

The depigmenting culture medium of Spirulina, per liter of medium,
0.2 mg or more and 15 mg or less of H ₃ BO ₃ or H ₃ BO ₃ hydrate (preferably 1 mg or more and 5 mg or less)
0.1 mg or more and 10 mg or less of MnSO ₄ or MnSO ₄ hydrate (preferably 1 mg or more and 4 mg or less)
0.02 mg or more and 2 mg or less of ZnSO ₄ or ZnSO ₄ hydrate (preferably 0.1 mg or more and 0.8 mg or less)
0.01 mg or more and 0.7 mg or less (preferably 0.05 mg or more and 0.2 mg or less) of CuSO ₄ or CuSO ₄ hydrate,
It is preferable to further contain 0.005 mg or more and 0.3 mg or less (preferably 0.01 mg or more and 0.1 mg or less) of a hydrate of Na ₂ MoO ₄ or Na ₂ MoO ₄ .
In addition, each composition may be suitably replaced with a compound having the same property as that, or may contain other compounds than the above. Furthermore, the combination of the acid component and the alkali component may be appropriately changed (replaced).

Decolorization Step The decolorization step is a step of removing a specific pigment (eg, a fat-soluble pigment) from Spirulina. In the decoloring step, it is preferable to carry out a decoloring treatment with an organic solvent such as ethanol without drying the cultured Spirulina in a live state after the cultivation. Examples of organic solvents are ethanol, methanol, propanol, butanol, ethylene glycol, diethyl ether, acetic acid, tetrahydrofuran, dioxane, acetone, ethyl methyl ketone, benzene, toluene, xylene, cyclohexene, pentane, hexane, heptane and acetonitrile. . Among these, ethanol is preferred. The concentration of the organic solvent may be appropriately adjusted, and an example of the concentration is 10% by weight or more and 100% by weight or less, and may be 20% by weight or more and 90% by weight or less. Further, it is preferable to wash with 30 ml or more (preferably 40 ml or more, preferably 50 ml or more, 100 ml or more) of ethanol to algal cells corresponding to 1 g in terms of dry weight. At this time, the temperature of ethanol may be normal temperature (20 ° C. to 40 ° C.), 30 ° C. to 60 ° C., 40 ° C. to 60 ° C., or 50 ° C. to 70 ° C. At the time of washing, spirulina may be added to ethanol, or may be further stirred.

Grinding Step The grinding step is a step of drying Spirulina and then grinding it into powder to obtain a powdered algae-containing composition for food and drink. As an example of this process, after drying at 40 ° C. to 100 ° C., dried spirulina may be dried using a grinder. In addition, dried spirulina may be dried using a grinder after freeze-drying spirulina. By sieving the ground spirulina using a sieve, spirulina powder of a predetermined size can be obtained.

  The following describes various spirulina.

By mixing algae rich in white spirulina protein with food and drink, it is possible to provide highly nutritious food and drink. On the other hand, it is difficult to mix it with foods of all colors due to the pigment (green, yellow, blue, etc.) produced by algae. The algal cells described in JP-A-2010-530241 show an orange color. However, since this algae contains a green pigment, it has a dull orange color and a distinctive odor. White spirulina and white spirulina powder are easy to mix in any food and drink.

  White spirulina can basically be obtained by a seed algae culture process, a decolorization culture process, a decolorization process, and a grinding process. In addition, when the algae-containing composition for food and drink is not a powder, the crushing step may not be performed. This point is the same as below. Explaining in more detail, culture the algal cells at low temperature using a medium (decolorization medium) which does not contain any nitrogen source or has a low nitrogen content, and decolorize the raw algal cells with an organic solvent (such as ethanol). You can get white spirulina.

An example of L value of white spirulina is 60 or more and 100 or less, 70 or more and 95 or less, 80 or more and 90 or less, and an example of a specific value is 86.9. Further, the example of b ^* value of white spirulina is 5 or more and 25 or less, 8 or more or 15 or less, 9 or more and 13 or less, and an example of a specific value is 11.0.

  When the culture temperature in the decolorization culture process is low, algae are difficult to grow. On the other hand, when the culture temperature in the decoloring step is high, the algae begins to contain a pigment such as green. In the decolorizing culture step, culture is preferably performed at 0 ° C. to 25 ° C., may be 4 ° C. to 20 ° C., more preferably 5 ° C. to 15 ° C., and more preferably 7 ° C. to 13 ° C. In addition, when the number of days of culture in the decolorization culture step is short, the pigment is difficult to lose. For this reason, the decoloring culture step is preferably 5 days to 6 months, may be 18 days to 3 months, may be 18 days to 2 months, may be 20 days to 6 weeks, or 20 days It may be less than two months.

  It is preferable to carry out the decoloring treatment with ethanol in the living state after cultivation without drying the spirulina after the decoloring culture step. Further, it is preferable to wash with 30 ml or more (preferably 40 ml or more, preferably 50 ml or more, 100 ml or more) of ethanol to algal cells corresponding to 1 g in terms of dry weight. At this time, the temperature of ethanol may be normal temperature (20 ° C. to 40 ° C.), 30 ° C. to 60 ° C., 40 ° C. to 60 ° C., or 50 ° C. to 70 ° C. At the time of washing, spirulina may be added to ethanol, or may be further stirred.

The algal cells described in Orange Spirulina, JP-A-2010-530241, show an orange color. However, since this algae contains a green pigment, it has a dull orange color and a distinctive odor. For this reason, when the algal cells described in this publication and the powder obtained from the algal cells are added to food and drink, the color is duller and the odor peculiar to algae is caused. In addition, when the algal cells described in this publication and the powder obtained from the algal cells are added to a fruit drink such as orange juice, the color is dull and there is an odor peculiar to algae. For this reason, orange spirulina containing no green pigment was desired.
The orange spirulina and powder of the present invention contain no or only a very small amount of green pigment because the a ^* value is -5 or more. For this reason, even when added to fruit drinks such as orange juice, the color does not become dull and there is no odor peculiar to algae.

  Orange spirulina can basically be obtained by a seed algae culture process, a decolorization culture process, and a grinding process. More specifically, orange spirulina can be obtained by culturing algal cells at a low temperature using a medium (decolorization medium) containing no nitrogen source or having a low nitrogen content. Orange spirulina, for example, if you want to add protein and lightness to food (eg meat dishes and simulated meat dishes), citrus drinks (eg orange juice, grapefruit juice, sports citrus drinks, sports drinks, strawberry juice) Can be used effectively.

An example of L value of Orange spirulina is 35 or more and 85 or less, may be 50 or more and 75 or less, 60 or more and 70 or less, 60 or more and 65 or less, and an example of a specific value is 63.5. is there. In addition, examples of b ^* value of Orange spirulina are 25 or more and 60 or less, may be 30 or more and 55 or less, 35 or more and 50 or less, and 40 or more and 45 or less. .3.

  When the culture temperature in the decolorization culture process is low, algae are difficult to grow. On the other hand, when the culture temperature in the decoloring step is high, the algae begins to contain a pigment such as green. In the decolorizing culture step, culture is preferably performed at 0 ° C. to 25 ° C., may be 4 ° C. to 20 ° C., more preferably 5 ° C. to 15 ° C., and more preferably 7 ° C. to 13 ° C. In addition, when the number of days of culture in the decolorization culture step is short, the pigment is difficult to lose. For this reason, the decoloring culture step is preferably 5 days to 6 months, may be 18 days to 3 months, may be 18 days to 2 months, may be 20 days to 6 weeks, or 20 days It may be less than two months.

Gray spirulina Gray spirulina is also strong in color (especially green), and when added to foods and drinks, it causes changes in color and odor. For example, food using black sesame seeds or edible charcoal is gray. By adding nutrition to them, it is possible to make food with high nutritional value. However, when spirulina is added to food using black sesame seeds or edible charcoal, the color taste changes, and black sesame seeds and charcoal likeness are lost. For this reason, it is desirable to provide a highly nutritious material that turns gray.

The gray spirulina of the present invention can be basically obtained by a seed algae culture process, a decolorization culture process, a decolorization process, and a grinding process. More specifically, gray spirulina can be obtained by cultivating algal cells using a medium (decolorization medium) containing no nitrogen source or having a low nitrogen content and then decolorizing the pigment with an organic solvent. Since the protein is not dissolved in ethanol, it is possible to provide a protein rich algae-containing composition for food and drink. In addition, since this gray spirulina has an a ^* value of -5 or more, it does not show a dull color even when added to a gray food or drink, and it is a beautiful gray of a colored color rich in nutrients such as protein Become a food additive.

  It is preferable to carry out the decoloring treatment with ethanol in the living state after cultivation without drying the spirulina after the decoloring culture step. Further, it is preferable to wash with 30 ml or more (preferably 40 ml or more, preferably 50 ml or more, 100 ml or more) of ethanol to algal cells corresponding to 1 g in terms of dry weight. At this time, the temperature of ethanol may be normal temperature (20 ° C. to 40 ° C.), 30 ° C. to 60 ° C., 40 ° C. to 60 ° C., or 50 ° C. to 70 ° C. At the time of washing, spirulina may be added to ethanol, or may be further stirred.

The example of L value of gray spirulina is 50 or more and 90 or less, may be 60 or more and 85 or less, and may be 70 or more and 80 or less, and an example of a specific value is 74.8. An example of b ^* value of gray spirulina is -10 or more and 0 or less, may be -8 or more and -2 or less, -7 or more and -4 or less, -6 or more and -5 or less, and so on An example is -5.5.

Blue spirulina Blue spirulina also has a strong color (especially green), and when it is added to foods and drinks, it causes a change in color and a change in odor.
On the other hand, blue pigment is used as a coloring agent to be added to beverages and confectionery. Japanese Patent No. 4048420, Japanese Patent No. 4677250, and Japanese Patent No. 6084169 have developed processes for purifying only the blue pigment phycocyanin by removing unnecessary substances from algal cells. In addition, JP 2001-190244 A describes a method for producing a blue pigment from spirulina. Algal cells are abundant in protein. However, purification of only phycocyanin removes proteins other than phycocyanin. However, if a protein containing phycocyanin can be produced, a colorant with high nutritional value can be provided.
By using a protein-rich pigment in addition to the blue pigment, it is possible to provide nutritive-enhanced ice confections and confectionery for ice-sweets and confectionery containing blue pigment.

The blue spirulina of the present invention can basically be obtained by a seed algae culture step, a decolorization step, and a grinding step. More specifically, blue spirulina can be obtained by decolorizing cultured spirulina with an organic solvent (ethanol). Since the protein is not dissolved in ethanol, it is possible to provide a blue protein-rich algae-containing composition for food and drink. In addition, since this blue spirulina has an a ^* value of -5 or more, it does not exhibit a dull color even when added to a blue food or drink, and it is a beautiful blue color with a large amount of nutrients such as protein Become a food additive.

  It is preferable to carry out a decolorization treatment with ethanol in a living state after cultivation without drying spirulina after the seed algae culture step. Further, it is preferable to wash with 30 ml or more (preferably 40 ml or more, preferably 50 ml or more, 100 ml or more) of ethanol to algal cells corresponding to 1 g in terms of dry weight. At this time, the temperature of ethanol may be normal temperature (20 ° C. to 40 ° C.), 30 ° C. to 60 ° C., 40 ° C. to 60 ° C., or 50 ° C. to 70 ° C. At the time of washing, spirulina may be added to ethanol, or may be further stirred.

The example of L value of blue spirulina is 15 or more and 60 or less, and may be 20 or more and 50 or less, or 25 or more and 40 or less, and an example of a specific value is 27.5. Moreover, examples of b ^* value of blue spirulina are -20 or more and -8 or less, and may be -18 or more and -10 or less, -17 or more and -12 or less, or -16 or more and -13 or less, An example of a specific value is -14.8.

  The algae-containing composition for food and drink may contain an algal odor control composition. The composition for algal odor suppression means a composition added to suppress the odor peculiar to algae in the algae-containing food and drink. The composition comprises a protein source which is an animal protein and / or a vegetable protein. This protein source is contained in an effective amount as an active ingredient for suppressing algal odor. An example of animal protein is milk protein. Examples of milk protein are milk, skimmed milk, concentrated milk, skimmed concentrated milk, whole milk powder, skimmed milk, condensed milk, skimmed milk, soy milk, yogurt, cheese, butter, buttermilk, cream, cream powder, whey whey, whey powder It is milk protein of origin. Plant proteins are proteins derived from plant materials. Examples of vegetable proteins are bean proteins such as soybean protein, pea protein and peanut protein, and cereal proteins such as corn protein, wheat protein, canola protein and rice protein. Among them, bean proteins are preferred. Further preferred is soybean protein, and particularly preferable is soybean protein derived from defatted soybean. As shown by the examples, soy protein, even in small amounts, can effectively suppress the odor peculiar to algae.

  The protein source, when added to the algae-containing food and drink, is 0.005% by mass or more (preferably 0.01% by mass or more, more preferably 0.1% by mass or more) of animal protein and other than algae If it is designed to be either or both of 0.0002% by mass or more (preferably 0.0005% by mass or more, 0.01% by mass or more, more preferably 0.1% by mass or more) vegetable protein Good.

  Assuming that the dry weight of algae is A and the weight of protein source is B, the weight ratio of algae to protein source, A: B, may be 1: 10,000 to 10,000: 1, 1000: 1 to 1: 2 It may be 600: 1 to 100: 1, 600: 1 to 400: 1, 100: 1 to 1: 2, or 80: 1 to 1: 2, 60: It may be 1 to 10: 1. In particular, when soy protein is used, the amount of protein source can be reduced.

  The composition for suppressing algal odor may appropriately contain known food additives. The composition for suppressing algal odor can be used alone, or by adding a flavor, a sweetener, a deodorant, an excipient or the like, for example, as a beverage, a food, a nutritional supplement, a feed, or a cosmetic.

  The composition for algal odor suppression can be added to algae or a food or drink containing algae, and stirred appropriately to obtain a composition for algal odor suppression food or beverage, or an algal odor suppression food or beverage.

  Next, the composition for suppressing algal odor according to the present invention will be described. The composition comprises algae and a protein source which is either 0.005% by weight or more animal protein and / or vegetable protein not above algal origin of 0.0002% by weight or more. The composition for controlling algal odor may be dissolved in, for example, a liquid (water, hot water, milk) and used as a raw material for producing a beverage or a soup. In addition, the composition for controlling algal odor may be mixed into dairy products such as yogurt, fresh cream, fresh cream, butter, ice cream, sherbet and the like. In addition, since algae has abundant nutrients such as protein sources, the composition for controlling algal odor according to the present invention can be used as a kind of seasoning or food additive. The content of algae may be adjusted appropriately according to the target food. In addition, the protein source, and the ratio of algae to protein source are the same as those described in the algal odor control composition. The intake amount of the composition for controlling algal odor is not particularly limited, but it may be 0.01 g or more and 300 g or less, and may be 0.05 g or more and 50 g or less in dry weight per one time of algae. , 0.1 g to 10 g, 0.1 g to 5 g, or 0.2 g to 1 g.

  And this invention relates also to the algae smell suppression food-drinks. The algal odor-suppressing food and drink contains algae and a protein source which is at least 0.005% by mass of animal protein and / or at least 0.0002% by mass of vegetable protein other than that of algal origin. . And it is the algae smell suppression food-drink which suppressed the odor of the algae by the protein source. The content of algae may be adjusted appropriately according to the target food. In addition, the protein source, and the ratio of algae to protein source are the same as those described in the algal odor control composition. The content of algae is the same as that described in the algae odor suppressing food and drink composition.

  And this invention also provides the food-drinks containing algae. The food or drink may appropriately contain the algae for food or drink obtained by the method for producing algae for food or drink, an extract thereof or a processed product thereof (for example, a powder-dried product), and the algae-containing composition for food or beverage A thing may be included suitably. An example of food and drink is juice and the like. The present invention also provides the subject with a method (health promotion method) for administering the food and drink as described above.

  For example, spirulina or its extract is known as an active ingredient of various medicines, such as an anticancer agent. The algae for food and drink and the algae-containing composition for food and drink according to the present invention are excellent in color taste and odor when formulated, and therefore can improve the QOL of various patients. That is, the algae for food and drink, and the algae-containing composition for food and drink of the present invention can be used as an active ingredient of a drug or a raw material of the active ingredient, or can be used as a drug. The property form may be adjusted appropriately according to the application. The dry weight of the algae for food and drink of the present invention may be 0.01 g or more and 100 g or less. The dosage form is also optional, and in the case of a solution, it can be dispensed by mixing with water or saline. In the case of a tablet, it can be made into a tablet by tableting using a tableting machine with a forming agent such as starch. The present invention also provides a method for treating various diseases, which comprises the step of administering such a medicament to a patient.

Production of White Spirulina White Spirulina was obtained by a seed algal culture step, a decolorization culture step, a decolorization step, and a grinding step.

Seed algal culture process In the seed algal culture, a 6 L plastic bottle is filled with 4500 ml of SOT medium (composition is described below) and 500 mL of Spirulina platensis culture solution (OD 750 = 1), and a 6.4 W LED bulb 3 One was irradiated to a 6 L plastic bottle, and it was cultured for 1 week with an irradiation time of 12 hours / day. Thereafter, 7 L of SOT medium and 1 L of the cultured seed algae are added to several photobioreactors having a thickness of 5 cm, a width of 15 cm, and a height of 110 cm, and light of 10 klx is irradiated with LED, and the culture temperature is 23 to 30. C., aerated with 5% carbon dioxide, and cultured for 1 week with an irradiation time of 12 hours / day.

Decolorization Culture Step In the next decolorization culture step, a medium (decolorization medium) containing the components described below was used. 1500 ml of decolorization medium and a rotator were placed in a 2000 ml Erlenmeyer flask. The culture solution 16 L obtained by seed algal culture was harvested using a 20 μm mesh, and the algal cells were washed with a decolorizing medium. The washed algal cells are seeded in a 2000 ml Erlenmeyer flask, the culture temperature is set to 10 ° C., and the irradiation time is 24 hours / day, while stirring at a rotational speed of 400 rpm, 6.4 W LED bulbs on the side of the Erlenmeyer flask Six irradiations were performed, and Spirulina platensis was cultured for 4 weeks. Thereafter, the discolored spirulina which had been cultured was recovered by centrifugation.

Decoloring step and pulverizing step The obtained algal cells were decolorized by washing with 100 ml of ethanol with respect to 1 g of algal cells in terms of dry weight in the raw state, and the decolored algal cells were dried It was later crushed to obtain a white powder.

  A white powder of white spirulina was obtained in the same manner as in Example 1, except that in the decolorizing culture step, algal cells were collected 8 days before the end of the culture.

  A white powder of white spirulina was obtained in the same manner as in Example 1 except that in the decolorizing culture step, algal cells were collected 10 days before the end of the culture.

  A white powder of white spirulina was obtained in the same manner as in Example 1, except that in the decoloring step, algal cells corresponding to 1 g in terms of dry weight were washed with 50 ml of ethanol.

  A white powder of white spirulina was obtained in the same manner as in Example 1 except that in the decoloring step, algal cells corresponding to 1 g in terms of dry weight were washed with 30 ml of ethanol.

  Next, the a * values of L *, a * and b * of the color coordinates in the CIELAB color system of the powder obtained in Examples 1 to 5 were measured using Color Companion-Analyzer & Converter The results are as shown in the table below.

Orange spirulina was obtained by the algae spirulina species algal culture process, the decolorization culture process, and the crushing process.

Seed algal culture step In a 6 L plastic bottle, put 4500 ml of SOT medium (composition is the same as in Example 1) and 500 mL of Spirulina platensis culture solution (OD 750 = 1), and 6 L of three 6.4 W LED bulbs The plastic bottles were irradiated, and the irradiation time was 12 hours / day and cultured for 1 week. Thereafter, 7 L of SOT medium and 1 L of the cultured seed algae are added to several photobioreactors having a thickness of 5 cm, a width of 15 cm, and a height of 110 cm, and light of 10 klx is irradiated with LED, and the culture temperature is 23 to 30. C., aerated with 5% carbon dioxide, and cultured for 1 week with an irradiation time of 12 hours / day.

Decoloration culture process The decoloration culture process was performed in the same manner as the decolorization culture process of Example 1.

Crushing process Thereafter, the discolored spirulina after culture was recovered by centrifugation. The collected algal cells were dried at 60 ° C., and the resulting dried product was crushed to obtain a dried powder of orange spirulina.

  A dried powder of orange spirulina was obtained in the same manner as in Example 6, except that algal cells were collected 8 days before the end of the culture.

  A dried powder of orange spirulina was obtained in the same manner as in Example 6, except that algal cells were collected 10 days before the end of the culture.

  A dried powder of orange spirulina was obtained in the same manner as in Example 6, except that culture was performed while controlling the culture temperature to 15 ° C. in the decolorization culture step.

  A dried powder of Spirulina was obtained in the same manner as in Example 6, except that culture was performed while controlling the culture temperature to 20 ° C. in the decolorization culture step. The powder was greenish and not clean orange.

A dried powder of Spirulina was obtained in the same manner as in Example 6, except that culture was performed while controlling the culture temperature to 25 ° C. in the decolorization culture step. The powder was greenish and not clean orange.
Comparative Example 1

  Spirulina platensis was cultured based on the description of JP-A-2010-530241.

  For the algae obtained in Examples 6 to 8 and Comparative Example 1, a * value of L *, a *, b * of the color coordinates in the CIELAB color system of the sample is measured using Color Companion-Analyzer & Converter did. In addition, the algae obtained in Examples 7 to 10 and Comparative Examples 1 to 2 are numbered, the sample numbers are indicated, and the algae obtained is not described. On the other hand, a sensory test was conducted on odor and appearance. The results are shown in the table below.

  From the above results, it was found that the orange algal cells according to the present invention are algal cells having a good odor and appearance. In addition, in Example 8 in which the number of culture days in the decolorization culture step was short, the green color was not missing and was not a beautiful orange color, so sufficient culture days were required to make an orange algal cell having a good appearance. It is considered necessary.

Gray spirulina was obtained by the algae spirulina species algae culture process, the decolorization culture process, the decolorization process, and the pulverization process.

Seed algal culture step In a 6 L plastic bottle, put 4500 ml of SOT medium (the same composition as in Example 1) and 500 mL of Spirulina platensis culture solution (OD 750 = 1), 6 6.4 L LED light bulbs with 6 L plastic bottles Incubation was performed for 1 week, with irradiation time being 12 hours / day.

Decolorization Culture Step The algae was cultured using the same decolorization medium as in Example 1. Add 8 L of decolorizing medium and 1 L of cultured seed algae after harvest to several photobioreactors with a thickness of 5 cm, a width of 15 cm and a height of 110 cm, and add 10 kL of light with LED to culture The temperature was adjusted to 23 to 30 ° C., 5% carbon dioxide was aerated, and the irradiation time was 12 hours / day for 1 week. Thereafter, the algal cells were recovered with a mesh of 20 μm, and the decolorized spirulina which had been cultured was recovered.

Decoloring step and pulverizing step The recovered algal cells are decolorized by washing the algal cells equivalent to 1 g with 100 ml of ethanol in terms of dry weight, and the decolorized algal cells are dried to obtain a gray powder. I got
Next, the a * value of L *, a *, b * of the color coordinates in the CIELAB color system of the obtained powder is measured using Color Companion-Analyzer & Converter, and the a * value is -0. It was .95.

Blue spirulina was obtained by the blue spirulina seed culture step, the decoloring step, and the grinding step.

Seed algal culture step In a 6 L plastic bottle, put 4500 ml of SOT medium (the same composition as in Example 1) and 500 mL of Spirulina platensis culture solution (OD 750 = 1), 6 6.4 L LED bulbs with 6 L plastic The bottle was irradiated and cultured for 1 week with an irradiation time of 12 hours / day. Thereafter, 7 L of SOT medium and 1 L of the cultured seed algae are added to several photobioreactors having a thickness of 5 cm, a width of 15 cm, and a height of 110 cm, and light of 10 klx is irradiated with LED, and the culture temperature is 23 to 30. C., aerated with 5% carbon dioxide, and cultured for 1 week with an irradiation time of 12 hours / day.

Decoloring Step and Grinding Step The obtained algal cells were harvested using a 20 μm mesh, and the algal cells were washed as they were in a raw state. The recovered algal cells were decolorized by washing the algal cells corresponding to 1 g in terms of dry weight with 100 ml of ethanol, and the decolorized algal cells were dried to obtain a powder of blue spirulina.

  A powder of blue spirulina was obtained in the same manner as in Example 13 except that culture was performed by irradiation with light of 100 klx in the seed algal culture step.

  A blue spirulina powder was obtained in the same manner as in Example 13, except that the algal cells corresponding to 1 g in terms of dry weight were washed with 50 ml of ethanol.

A powder of blue spirulina was obtained in the same manner as in Example 13, except that the algal cells corresponding to 1 g in terms of dry weight were washed with 30 ml of ethanol.
Next, the a * values of L *, a * and b * of the color coordinates in the CIELAB color system of the powder obtained in Examples 13 to 16 were measured using Color Companion-Analyzer & Converter. As a result, the a * values of Example 13, Example 14, Example 15, and Example 16 were 0.1, 0.2, -2.1, and -2.5, respectively.

(Evaluation of algal odor, taste and color in the presence of two types of algal species and protein)
In each test area, 25 mg of dry powdered algae and 5 ml of milk were adjusted as shown in Table 1 in 15 ml plastic tubes. Two types of dry powdered algae, spirulina and chlorella, were used. The mixture was stirred for 10 seconds with a vortex mixer to make them uniform. In the unheated area, this was used as an example sample. In the heating zone, a plastic tube was immersed in a constant temperature water bath at 80 ° C., and the sample heated at a center temperature of 80 ° C. for 10 minutes was used as an example sample.
The odor, taste and color of each example sample were determined.
The odor, taste and color of 10 men and women were judged according to the following evaluation criteria.
Evaluation criteria were two steps regarding odor and taste. The control prepared water and milk without algal cells, used it in the unheated zone, and used the heated solution in the heated zone as well. If it does not smell, it is "○", and if it smells a little or clearly it is "-". Moreover, when the taste did not deteriorate, it was "○", and when the taste slightly or clearly deteriorated, it was "-". As for color, the evaluation criteria were two steps. When the color did not deteriorate, "o" was used, and when the color slightly or clearly deteriorated, "-" was used.

(Discussion)
When dry powdery algae with algal odor was dissolved in water containing no protein, algal odor was observed in both unheated and heated areas, and the algal taste was like a vegetable. The color of the dried powder of algae was maintained without heating, but the color was faded and deteriorated in the heated area.
When the dry powder is dissolved in milk containing protein, algal odor is suppressed and the taste of algae is alleviated as compared with the case where it is not heated but dissolved in water. The color did not deteriorate either. In addition, in milk containing protein even when heated, the suppression of odor and the deterioration of taste and color were suppressed.
These characteristics were the common test results for spirulina and chlorella.
From Example 1, it was found that by using protein in multialgal algae, algal odor derived from basically dried algae can be suppressed, and deterioration of color taste and deterioration of taste can be effectively suppressed. .

(Evaluation of algal odor, taste and color in 6 types of protein-containing complex / protein)
In each test area, dry powder Spirulina 25 mg, protein-containing complex or protein was adjusted as shown in Table 2 in a 15 ml plastic tube. The protein complex or protein used is four types of animal milk protein (milk, skimmed milk, whey powder, casein) and two types of vegetable protein (soy milk, defatted soybean). The mixture was stirred for 10 seconds with a vortex mixer to make them uniform. After that, a plastic tube was immersed in a thermostatic water bath at 80 ° C., and the sample heated at a center temperature of 80 ° C. for 10 minutes was used as an example sample. The odor, taste and color of each example sample were determined.
Ten men and women judged the odor, taste and color according to the following evaluation criteria.
Evaluation criteria were two steps regarding odor and taste. As a control, protein-containing complex or protein and water at each concentration according to Table 2 not containing algal cells were added to a total volume of 5 ml, and similarly heated solutions were prepared. If it does not smell, it is "○", and if it smells a little or clearly it is "-". Moreover, when the taste did not deteriorate, it was "○", and when the taste slightly or clearly deteriorated, it was "-". As for color, the evaluation criteria were two steps. When the color did not deteriorate after heating, it was "○", and when the color slightly or clearly deteriorated, it was "-".

(Discussion)
Four kinds of animal milk protein system were adjusted to the protein concentration of milk (3.4%), and the amount of skimmed milk powder, whey powder and casein was determined. The amount of defatted soybeans was determined according to the protein concentration (3. 85%) of soymilk in two vegetable protein systems. The odor control and taste deterioration were suppressed in all the example sample areas. The color was suppressed in the sample samples of milk, defatted soymilk, casein, soymilk, defatted soymilk. While whey powder turned brown and defatted soymilk turned yellow, color deterioration was observed.
From Example 2, by using plant protein or animal protein, algal odor derived from basically dried algae can be suppressed, and deterioration of color and deterioration of taste can be effectively suppressed. I understood.

(Evaluation of algal odor, taste and color at three protein concentrations)
Raw Spirulina (dry weight of algal cells 5 g / 100 ml), protein or protein-containing composite powder were used as shown in Table 3 in 15 ml plastic tubes in each test area, and water was added to a total volume of 5 ml. . The protein complex or protein used is two types of animal milk protein type (whey powder, casein) and one type of vegetable protein type (defatted soybean). The mixture was stirred for 10 seconds with a vortex mixer to make them uniform. After that, a plastic tube was immersed in a thermostatic water bath at 80 ° C., and the sample heated at a center temperature of 80 ° C. for 10 minutes was used as an example sample. The odor, taste and color of each example sample were determined.
Ten men and women judged the odor, taste and color according to the following evaluation criteria.
Evaluation criteria were two steps regarding odor and taste. The control added the protein or protein containing complex of each concentration and water according to Table 3 according to Table 3 which does not contain an alga body so that it might become a total of 5 ml, and prepared the solution heated similarly. If it does not smell, it is "○", and if it smells a little or clearly it is "-". Moreover, when the taste did not deteriorate, it was "○", and when the taste slightly or clearly deteriorated, it was "-". As for color, the evaluation criteria were two steps. When the color did not deteriorate after heating, it was "○", and when the color slightly or clearly deteriorated, it was "-".

(Discussion)
With regard to casein protein, which is an animal protein, when 0.1 ml (5 mg dry weight) of raw spirulina was added, the odor concentration was suppressed and the deterioration of taste was suppressed at a protein concentration of 0.002% or more. The color could be prevented from deterioration at a final concentration of casein protein of 0.02% or more. When raw spirulina 0.2 ml (dry weight 10 mg) was added, the protein concentration was 0.005% or more, and the odor suppression and taste deterioration were suppressed. The color could be prevented from deterioration at a final concentration of casein protein of 0.1% or more.
Since whey powder contains lipids and carbohydrates, the amount of whey powder was determined based on the protein content. With respect to animal protein derived from whey powder, when fresh spirulina 0.1 ml (dry weight 5 mg) was added, suppression of odor and deterioration of taste were suppressed at a protein concentration of 0.005% or more. Color degradation could not be prevented. When raw spirulina 0.2 ml (dry weight 10 mg) was added, the protein concentration was 0.01% or more, and the odor suppression and taste deterioration were suppressed. Color degradation could not be prevented.

Since defatted soy also contains lipids and carbohydrates, the amount of defatted soy was determined based on the protein content. With regard to vegetable protein derived from defatted soybean, when fresh spirulina 0.1 ml (dry weight 5 mg) was added, suppression of odor and deterioration of taste and color were suppressed at a protein concentration of 0.0002% or more. Even when raw spirulina 0.2 ml (dry weight 10 mg) was added, the protein concentration was over 0.0002% and the odor and taste / color deterioration were suppressed. Deterioration of color in the defatted soybean sample section (final protein concentration: 3.8%) of Example 2 is considered to be due to high defatted soybean concentration.
From Example 3, algal odor derived from algae which is basically dried by using either or both of animal protein of 0.005% by mass or more and vegetable protein of 0.0002% by mass or more not derived from algae It has been found that it is possible to suppress the deterioration of the color and to effectively suppress the deterioration of the color and the deterioration of the taste.

Claims (8)

alga-containing composition for food and drink having an a ^* value of -5 or more;   It is an algae containing composition for food-drinks of Claim 1, Comprising: The algae containing composition for food-drinks containing spirulina. Containing a low temperature decolorization culture step of cultivating algae in a medium with a nitrogen content of 500 mg or less at 0 ° C or more and 20 ° C or less for 5 days or more and 6 months or less.
a ^* The manufacturing method of the algae for food-drinks whose value is -5 or more. A method for producing algae for food and drink according to claim 3,
The method further comprises a decolorization step of decolorizing the algae of the low temperature decolorization culture step using an organic solvent,
Method for producing algae for food and drink. A decolorizing culture step of culturing the algae in a medium having a nitrogen content of 500 mg or less and at 23 ° C. or more and 30 ° C. or less for 5 days or more and 6 months or less;
And decolorizing the algae in the decolorizing culture step with an organic solvent,
a ^* The manufacturing method of the algae for food-drinks whose value is -5 or more. A method for producing algae for food and drink according to claim 5,
The said medium is per liter of medium,
0.25 g or more and 7 g or less of NaCl or NaCl hydrate,
10 mg or more and 0.2 g or less of hydrate of CaCl ₂ or CaCl ₂ ,
0.5 g or less of NaNO ₃ or NaNO ₃ hydrate,
2 mg or more and 70 mg or less of FeSO ₄ or FeSO ₄ hydrate,
20 mg or more and 0.3 g or less of Na ₂ EDTA or Na ₂ EDTA hydrate,
0.25 g to 4 g of hydrate of K ₂ SO ₄ or K ₂ SO ₄ ,
50 mg or more and 0.8 g or less of hydrate of MgSO ₄ or MgSO ₄ ,
4 g or more and 60 g or less of hydrate of NaHCO ₃ or NaHCO ₃ ,
0.1 g or more and 2 g or less of hydrate of K ₂ HPO ₄ or K ₂ HPO ₄ ,
Method for producing algae for food and drink. Per liter of medium,
0.25 g or more and 7 g or less of NaCl or NaCl hydrate,
10 mg or more and 0.2 g or less of hydrate of CaCl ₂ or CaCl ₂ ,
0.5 g or more and 10 g or less of NaNO ₃ or NaNO ₃ hydrate,
FeSO ₄ or a hydrate of FeSO ₄ 2 mg or 70mg or less,
20 mg or more and 0.3 g or less of Na ₂ EDTA or Na ₂ EDTA hydrate,
0.25 g to 4 g of hydrate of K ₂ SO ₄ or K ₂ SO ₄ ,
50 mg or more and 0.8 g or less of hydrate of MgSO ₄ or MgSO ₄ ,
4 g or more and 60 g or less of hydrate of NaHCO ₃ or NaHCO ₃ ,
Including a decolorization step of decolorizing algae cultured using a culture medium containing 0.1 g or more and 2 g or less of K ₂ HPO ₄ or a hydrate of K ₂ HPO ₄ using an organic solvent,
a ^* The manufacturing method of the algae for food-drinks whose value is -5 or more. It is a manufacturing method of the algae for food-drinks of Claim 6 or Claim 7,
The culture medium is
0.2 mg or more and 15 mg or less of H ₃ BO ₃ or H ₃ BO ₃ hydrate,
0.1 mg or more and 10 mg or less of MnSO ₄ or MnSO ₄ hydrate,
0.02 mg or more and 2 mg or less of ZnSO ₄ or ZnSO ₄ hydrate,
0.01 mg or more and 0.7 mg or less of CuSO ₄ or CuSO ₄ hydrate,
And further containing 0.005 mg or more and 0.3 mg or less of a hydrate of Na ₂ MoO ₄ or Na ₂ MoO ₄ ,
Method for producing algae for food and drink.