JP2021185797A - Krill component-containing composition, or food and drink, food supplement, or pharmaceutical containing the same - Google Patents
Krill component-containing composition, or food and drink, food supplement, or pharmaceutical containing the same Download PDFInfo
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- JP2021185797A JP2021185797A JP2020092869A JP2020092869A JP2021185797A JP 2021185797 A JP2021185797 A JP 2021185797A JP 2020092869 A JP2020092869 A JP 2020092869A JP 2020092869 A JP2020092869 A JP 2020092869A JP 2021185797 A JP2021185797 A JP 2021185797A
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Abstract
Description
本発明は、オキアミ成分含有組成物、又はこれを含有する飲食品、栄養補助食品、若しくは医薬品に関する。 The present invention relates to a composition containing a krill component, or a food or drink, a dietary supplement, or a pharmaceutical product containing the same.
オキアミ（Ｅｕｐｈａｕｓｉａｃｅａ）は、養殖魚や釣りの餌として利用されている小さなエビ様甲殻類である。オキアミの資源量は２０億トンと言われており、オキアミが釣り餌や撒き餌、養殖用の餌などの食用以外の用途に利用される現状において、オキアミ由来成分を有用した食品素材への新たな利用方法が求められていた。 Krill (Eufausiacea) is a small shrimp-like crustacean used as bait for farmed fish and fishing. The amount of krill resources is said to be 2 billion tons, and in the current situation where krill is used for non-edible purposes such as fishing baits, sowing baits, and aquaculture baits, new ingredients derived from krill can be used as useful food materials. How to use was required.
オキアミには、エイコサペンタエン酸（ＥＰＡ）やドコサヘキサエン酸（ＤＨＡ）などの高度不飽和脂肪酸、１−アルキルエーテル型リン脂質、アスタキサンチンをはじめとする様々な生理活性成分が含まれている。このため、オキアミ由来の医薬品素材や食品素材が注目されるようになっている（特許文献１及び２）。 Okiami contains various bioactive components such as polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), 1-alkyl ether type phospholipids, and astaxanthin. For this reason, krill-derived pharmaceutical materials and food materials have been attracting attention (Patent Documents 1 and 2).
しかしながら、オキアミは外骨格や不溶性のタンパク質が多く水に溶けにくいため、オキアミ由来の食品素材は、食品製造に用いる際に配合しにくいという問題があった。そこで、水への分散性を高めることで、利用し易いオキアミ由来の素材の開発が求められていた。
従って、本発明の目的は、分散性が優れるオキアミ成分含有組成物、又はこれを含有する飲食品、栄養補助食品、若しくは医薬品を提供することである。
However, since krill has a large amount of exoskeleton and insoluble protein and is difficult to dissolve in water, there is a problem that it is difficult to mix krill-derived food materials when used in food production. Therefore, there has been a demand for the development of a krill-derived material that is easy to use by increasing its dispersibility in water.
Therefore, an object of the present invention is to provide a composition containing a krill component having excellent dispersibility, or a food or drink, a dietary supplement, or a pharmaceutical product containing the composition.
本発明者は、分散性が優れるオキアミ含有組成物ついて、鋭意研究した結果、驚くべきことに、アルギニン、リシン、ヒスチジン、チロシン及びロイシンの５種のアミノ酸を含有するアミノ酸含有組成物は、上記課題を解決可能であることを見出した。
本発明は、こうした知見に基づくものである。
従って、本発明は、
［１］オキアミ由来成分を含む組成物であって、アルギニン、リシン、ヒスチジン、チロシン及びロイシンのアミノ酸を、組成物の固形分質量において、それぞれ０．１〜５．０質量％の割合で含有することを特徴とするオキアミ成分含有組成物、
［２］アルギニン、リシン、ヒスチジン、チロシン及びロイシンのアミノ酸の合計含有量が、０．９〜２１．０質量％であることを特徴とする［１］に記載のオキアミ成分含有組成物、
［３］前記合計含有量が、０．９〜１４．０質量％であることを特徴とする［２］に記載のオキアミ成分含有組成物、
［４］アミノ酸の含有量が、０．９〜２１．０質量％であることを特徴とする［１］〜［３］のいずれかに記載のオキアミ成分含有組成物、
［５］アミノ酸の含有量が、０．９〜１４．０質量％であることを特徴とする［４］に記載のオキアミ成分含有組成物、
［６］前記オキアミが、ツノナシオキアミであることを特徴とする［１］〜［５］のいずれかに記載のオキアミ成分含有組成物、
［７］［１］〜［６］のいずれかに記載のオキアミ成分含有組成物を含有することを特徴とする飲食品、
［８］［１］〜［６］のいずれかに記載のオキアミ成分含有組成物を含有することを特徴とする栄養補助食品、及び
［９］［１］〜［６］のいずれかに記載のオキアミ成分含有組成物を含有することを特徴とする医薬品、
に関する。
As a result of diligent research on an okiami-containing composition having excellent dispersibility, the present inventor surprisingly finds an amino acid-containing composition containing five kinds of amino acids, arginine, lysine, histidine, tyrosine and leucine. Was found to be solvable.
The present invention is based on these findings.
Therefore, the present invention
[1] A composition containing krill-derived components containing amino acids of arginine, lysine, histidine, tyrosine and leucine at a ratio of 0.1 to 5.0% by mass in the solid content mass of the composition. A composition containing a krill component, characterized by the fact that
[2] The krill component-containing composition according to [1], wherein the total content of amino acids of arginine, lysine, histidine, tyrosine and leucine is 0.9 to 21.0% by mass.
[3] The krill component-containing composition according to [2], wherein the total content is 0.9 to 14.0% by mass.
[4] The krill component-containing composition according to any one of [1] to [3], wherein the amino acid content is 0.9 to 21.0% by mass.
[5] The krill component-containing composition according to [4], wherein the amino acid content is 0.9 to 14.0% by mass.
[6] The krill component-containing composition according to any one of [1] to [5], wherein the krill is krill.
[7] A food or drink comprising the composition containing the krill component according to any one of [1] to [6].
[8] The dietary supplement comprising the krill component-containing composition according to any one of [1] to [6], and the one according to any one of [9] [1] to [6]. A pharmaceutical product characterized by containing a composition containing a krill component,
Regarding.
本発明のオキアミ成分含有組成物、又はこれを含有する飲食品、栄養補助食品、若しくは医薬品によれば、優れたオキアミ成分の分散性を示す。また、本発明の飲食品、栄養補助食品は、良好な呈味を示す。
本発明は、分散性が優れ、良好な呈味を示す。オキアミは、エイコサペンタエン酸（ＥＰＡ）やドコサヘキサエン酸（ＤＨＡ）などの高度不飽和ω−３系脂肪酸、１−アルキルエーテル型リン脂質、アスタキサンチンの他、タンパク質、ペプチドなど、機能性の高い成分を含有している。本発明により、オキアミ由来の食品素材の、多くの飲食品への添加を容易にし、汎用性の高い機能性食品へ応用できる。
According to the krill component-containing composition of the present invention, or foods and drinks, dietary supplements, or pharmaceuticals containing the same, excellent dispersibility of the krill component is exhibited. In addition, the food and drink and dietary supplements of the present invention show good taste.
The present invention has excellent dispersibility and exhibits good taste. Krill contains highly functional components such as highly unsaturated ω-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), 1-alkyl ether phospholipids, astaxanthin, proteins and peptides. is doing. INDUSTRIAL APPLICABILITY According to the present invention, a food material derived from krill can be easily added to many foods and drinks, and can be applied to highly versatile functional foods.
本発明のオキアミ成分含有組成物は、オキアミ由来成分を含み、そしてアルギニン、リシン、ヒスチジン、チロシン及びロイシンのアミノ酸を、組成物の固形分質量において、それぞれ０．１〜５．０質量％の割合で含有する。 The krill component-containing composition of the present invention contains a krill-derived component and contains amino acids of arginine, lysine, histidine, tyrosine and leucine in a proportion of 0.1 to 5.0% by mass in the solid content mass of the composition. Contains in.
《オキアミ由来成分》
オキアミ由来成分は、オキアミから得られたものである限りにおいて、特に限定されることはないが、例えばオキアミを砕いて得られるペースト、オキアミを原料として得られるオイル粉末、乾燥オキアミ、オキアミエキス、オキアミオイル又はこれらの抽出残渣が挙げられる。本発明の組成物に含まれるオキアミ由来成分には、オキアミのタンパク質（例えば水溶性タンパク質又は不溶性タンパク質）、脂質、糖質、ビタミン、無機質、及び外骨格の破砕物などを含んでもよい。
<< Ingredients derived from krill >>
The krill-derived component is not particularly limited as long as it is obtained from krill, but for example, a paste obtained by crushing krill, an oil powder obtained from krill as a raw material, dried krill, krill extract, and krill. Examples include oil or extraction residues thereof. The krill-derived component contained in the composition of the present invention may include krill proteins (eg, water-soluble proteins or insoluble proteins), lipids, sugars, vitamins, inorganic substances, exoskeleton crushed products, and the like.
本発明オキアミ成分含有組成物の原料としては、オキアミ、エビ、フジツボ、カラヌスなどの甲殻類を用いることができるが、取扱いの容易さから、オキアミを用いることが好ましい。本発明において原料として用いるオキアミは、特に限定されるものではなく、甲殻類オキアミ目に属するものであればよい。オキアミは、例えば、三陸地方でイサダと呼ばれているツノナシオキアミ（Ｅｕｐｈａｕｓｉａ ｐａｃｉｆｉｃａ）、又はナンキョクオキアミ（Ｅｕｐｈａｕｓｉａ ｓｕｐｅｒｂａ）などを用いることができるが、入手の容易性や価格などの点から、ツノナシオキアミを用いることが好ましい。オキアミは生のものを用いてもよいし、凍結したもの（例えば無加水や加水の冷凍ブロックであって−５０℃以下で保存したもの）を用いてもよい。また、煮沸したもの、煮沸して凍結したもの、凍結から解凍したものを用いてもよい。煮沸については、例えば、３０〜６０秒煮沸すればよい。 Crustaceans such as krill, shrimp, barnacles, and calanoida can be used as the raw material of the composition containing the krill component of the present invention, but it is preferable to use krill because of its ease of handling. The krill used as a raw material in the present invention is not particularly limited as long as it belongs to the order Crustacean krill. As the krill, for example, Tsunonashiokiami (Euphausia pacifica) or Antarctic krill (Euphausia superba), which is called Isada in the Sanriku region, can be used, but from the viewpoint of availability and price, the krill can be used. It is preferable to use Antarctic krill. Raw krill may be used, or frozen krill (for example, a non-hydrated or hydrolyzed frozen block stored at −50 ° C. or lower) may be used. Further, a boiled one, a boiled and frozen one, and a frozen and thawed one may be used. For boiling, for example, it may be boiled for 30 to 60 seconds.
《アミノ酸》
本発明のオキアミ成分含有組成物においては、アルギニン、リシン、ヒスチジン、チロシン、ロイシンのアミノ酸を、それぞれ０．１〜４．０質量％の割合で含有することがより好ましく、０．２〜１．５質量％の割合で含有することが更に好ましい。本発明のアミノ酸含有組成物は、水溶液などへの分散性を高める観点から、アルギニン、リシン、ヒスチジン、チロシン、ロイシンの各アミノ酸を、０．１質量％以上含有することが好ましく、０．２質量％以上含有することがより好ましい。また、安定に分散する観点から、アルギニン、リシン、ヒスチジン、チロシン、ロイシンの各アミノ酸を、５．０質量％以下含有することが好ましく、４．０質量％以下含有することがより好ましく、１．５質量％以下含有することが更に好ましい。
"amino acid"
In the composition containing an okiami component of the present invention, it is more preferable to contain amino acids of arginine, lysine, histidine, tyrosine, and leucine in a ratio of 0.1 to 4.0% by mass, respectively, and 0.2 to 1. It is more preferable to contain it in a proportion of 5% by mass. The amino acid-containing composition of the present invention preferably contains each amino acid of arginine, lysine, histidine, tyrosine, and leucine in an amount of 0.1% by mass or more, preferably 0.2% by mass, from the viewpoint of enhancing dispersibility in an aqueous solution or the like. It is more preferable to contain% or more. Further, from the viewpoint of stable dispersion, each amino acid of arginine, lysine, histidine, tyrosine, and leucine is preferably contained in an amount of 5.0% by mass or less, more preferably 4.0% by mass or less. It is more preferably contained in an amount of 5% by mass or less.
また、本発明のオキアミ成分含有組成物において、アルギニンを０．５〜１．５質量％、リシンを０．７〜１．５質量％、ヒスチジンを０．２〜０．５質量％、チロシンを０．２〜０．８質量％、及び、ロイシンを１．０〜１．５質量％の割合で含有することが更により好ましい。これにより、分散性が効果的に良好になり、より良好な呈味を示す。 Further, in the composition containing an okiami component of the present invention, arginine is 0.5 to 1.5% by mass, leucine is 0.7 to 1.5% by mass, histidine is 0.2 to 0.5% by mass, and tyrosine is added. It is even more preferable to contain 0.2 to 0.8% by mass and leucine in a proportion of 1.0 to 1.5% by mass. As a result, the dispersibility is effectively improved, and a better taste is exhibited.
本発明のオキアミ成分含有組成物に含まれるアミノ酸は、前記オキアミ由来成分に外部から添加したものでもよく、前記オキアミ由来成分に含まれるアミノ酸でもよい。例えば、オキアミ由来成分に、アルギニン、リシン、ヒスチジン、チロシン、及びロイシンの遊離アミノ酸が含まれている場合、外部から更にアルギニン、リシン、ヒスチジン、チロシン、及びロイシンの遊離アミノ酸を添加して、それぞれ０．１〜５．０質量％の割合で含有させてもよい。 The amino acid contained in the krill component-containing composition of the present invention may be an amino acid added to the krill-derived component from the outside, or may be an amino acid contained in the krill-derived component. For example, when the component derived from okiami contains free amino acids of arginine, lysine, histidine, tyrosine, and leucine, the free amino acids of arginine, lysine, histidine, tyrosine, and leucine are further added from the outside to 0, respectively. . It may be contained in a proportion of 1 to 5.0% by mass.
本発明のオキアミ成分含有組成物に配合される、アルギニン、リシン、ヒスチジン、チロシン、及びロイシンとしては、Ｌ体及びＤ体が挙げられ、好ましくはＬ体である。 Examples of arginine, lysine, histidine, tyrosine, and leucine contained in the krill component-containing composition of the present invention include L-form and D-form, and L-form is preferable.
また、本発明のオキアミ成分含有組成物に配合される、アルギニン、リシン、ヒスチジン、チロシン、及びロイシンの形態としては、夫々、本発明の効果を妨げない限り、特に限定されず、塩、水和物、またはフリーベースの形態で組成物中に含有させてもよい。該塩は、有機酸（酢酸、マレイン酸、フマル酸、クエン酸、リンゴ酸、乳酸、α−ケトグルタル酸、グルコン酸、酒石酸、脂肪酸など）、有機塩基、無機酸（塩酸、臭化水素酸、硝酸、硫酸、過塩素酸、リン酸など）、無機塩基（カリウム、ナトリウム、亜鉛など）とで形成されてもよい。 The forms of arginine, lysine, histidine, tyrosine, and leucine contained in the composition containing the okiami component of the present invention are not particularly limited as long as they do not interfere with the effects of the present invention, and are salt and hydrated. It may be contained in the composition in the form of a substance or a free base. The salts include organic acids (acetic acid, maleic acid, fumaric acid, citric acid, malic acid, lactic acid, α-ketoglutaric acid, gluconic acid, tartaric acid, fatty acids, etc.), organic bases, inorganic acids (hydrochloride, hydrobromic acid, etc.). It may be formed of nitric acid, sulfuric acid, perchloric acid, phosphoric acid, etc.) and an inorganic base (potassium, sodium, zinc, etc.).
本発明において、アルギニン、リシン、ヒスチジン、チロシン、及びロイシンは、市販品を購入して用いることができ、例えば、Ｌ−アルギニン（関東化学社製）、Ｌ−リシン（和光純薬社製）、Ｌ−ヒスチジン（和光純薬社製）、Ｌ−チロシン（和光純薬社製）、Ｌ−ロイシン（和光純薬社製）を用いることができる。また、各アミノ酸は発酵生産、または化学合成により得ることもできる。更に、アルギニン、リシン、ヒスチジン、チロシン、及びロイシンを、夫々多く含む素材や食品などから、搾汁、濃縮、精製、結晶化または各種の溶媒で抽出する方法などにより得ることができる。 In the present invention, arginine, lysine, histidine, tyrosine, and leucine can be purchased and used on the market, for example, L-arginine (manufactured by Kanto Chemical Co., Ltd.), L-lysine (manufactured by Wako Junyaku Co., Ltd.), and the like. L-histidine (manufactured by Wako Junyaku Co., Ltd.), L-tyrosine (manufactured by Wako Junyaku Co., Ltd.), and L-leucine (manufactured by Wako Junyaku Co., Ltd.) can be used. In addition, each amino acid can also be obtained by fermentative production or chemical synthesis. Further, it can be obtained by squeezing, concentrating, purifying, crystallization or extracting with various solvents from materials and foods containing a large amount of arginine, lysine, histidine, tyrosine, and leucine.
前記アルギニンは、下記式（１）：
前記リシンは、下記式（２）：
前記ヒスチジンは、下記式（３）：
前記チロシンは、下記式（４）：
前記ロイシンは、下記式（５）：
また、本発明のアミノ酸含有組成物において、アルギニン、リシン、ヒスチジン、チロシン及びロイシンのアミノ酸の合計含有量は、０．９〜２１．０質量％であることが好ましく、０．９〜１４．０質量％であることがより好ましく、０．９〜６．０質量％であることが更に好ましい。本発明のアミノ酸含有組成物において、水溶液などへの分散性を高める観点から、アルギニン、リシン、ヒスチジン、チロシン及びロイシンのアミノ酸の合計含有量は、０．９質量％以上であることが好ましい。また、安定に分散する観点から、アルギニン、リシン、ヒスチジン、チロシン及びロイシンのアミノ酸の合計含有量は、２１．０質量％以下が好ましく、１４．０質量％以下がより好ましく、６．０質量％以下が更に好ましい。 Further, in the amino acid-containing composition of the present invention, the total content of amino acids of arginine, lysine, histidine, tyrosine and leucine is preferably 0.9 to 21.0% by mass, preferably 0.9 to 14.0. It is more preferably 0.9 to 6.0% by mass, and even more preferably 0.9 to 6.0% by mass. In the amino acid-containing composition of the present invention, the total content of amino acids of arginine, lysine, histidine, tyrosine and leucine is preferably 0.9% by mass or more from the viewpoint of enhancing dispersibility in an aqueous solution or the like. Further, from the viewpoint of stable dispersion, the total content of amino acids of arginine, lysine, histidine, tyrosine and leucine is preferably 21.0% by mass or less, more preferably 14.0% by mass or less, and 6.0% by mass. The following is more preferable.
また、本発明のアミノ酸含有組成物において、アミノ酸の含有量は、０．９〜２１．０質量％であることが好ましく、０．９〜１４．０質量％であることがより好ましい。本発明のアミノ酸含有組成物において、水溶液などへの分散性を高める観点から、アミノ酸の含有量は、０．９質量％以上であることが好ましい。また、安定に分散する観点から、アミノ酸の含有量は、２１．０質量％以下が好ましく、１４．０質量％以下がより好ましい。 Further, in the amino acid-containing composition of the present invention, the amino acid content is preferably 0.9 to 21.0% by mass, more preferably 0.9 to 14.0% by mass. In the amino acid-containing composition of the present invention, the amino acid content is preferably 0.9% by mass or more from the viewpoint of enhancing the dispersibility in an aqueous solution or the like. Further, from the viewpoint of stable dispersion, the amino acid content is preferably 21.0% by mass or less, more preferably 14.0% by mass or less.
本発明の組成物の固形分質量は乾燥質量として計算される。従って、ペーストなどの水分を多く含むものは、組成物を乾燥質量に換算して、アミノ酸の含有量を計算する。乾燥質量とは、本分野の技術常識に従えばよいが、例えば、水分含量が１０質量％以下であり、好ましくは９質量％以下であり、より好ましくは８質量％であり、更に好ましくは５質量％以下である。水分含量の下限は限定されるものではないが、例えば１質量％以上であり、好ましくは２質量％以上である。
例えば、ペーストの乾燥重量は、ペーストをスプレードライ法、熱風乾燥法、又はフリーズドライ法などの乾燥法を用いて乾燥させ、水分含量を１０質量％以下に低下させ、乾燥質量を測定すればよい。
The solid mass of the composition of the present invention is calculated as a dry mass. Therefore, for pastes and the like containing a large amount of water, the amino acid content is calculated by converting the composition into a dry mass. The dry mass may be based on the common general knowledge in the art, but for example, the water content is 10% by mass or less, preferably 9% by mass or less, more preferably 8% by mass, and further preferably 5. It is less than mass%. The lower limit of the water content is not limited, but is, for example, 1% by mass or more, preferably 2% by mass or more.
For example, the dry weight of the paste may be measured by drying the paste using a drying method such as a spray drying method, a hot air drying method, or a freeze drying method, reducing the water content to 10% by mass or less, and measuring the dry mass. ..
組成物中の各アミノ酸含有量は、ＨＰＬＣ（High Performance Liquid Chromatography）を用いて行うことができる。具体的には、以下の装置及びカラムで測定できる。
装置：Agilent 1100 series
カラム：Agilent Poroshell 120 EC-C18 (3.0x150mm 2.7μm)
The content of each amino acid in the composition can be determined by using HPLC (High Performance Liquid Chromatography). Specifically, it can be measured with the following devices and columns.
Equipment: Agilent 1100 series
Column: Agilent Poroshell 120 EC-C18 (3.0x150mm 2.7 μm)
ＨＰＬＣの測定条件としては、例えば、下記の条件を採用できる。
移動相A：Na2HPO4 5 mM(pH7.6)
移動相B：CH3OH 45% + CH3CN 45% + H2O 10%
流量：0.5 mL/min
カラム温度：40℃
検出：蛍光検出器（FLD)
OPA：Ex：340 nm/Em：450 nm
FMOC：Ex：266 nm/Em：305 nm
As the HPLC measurement conditions, for example, the following conditions can be adopted.
Mobile phase A: Na 2 HPO 4 5 mM (pH 7.6)
Mobile phase B: CH 3 OH 45% + CH 3 CN 45% + H 2 O 10%
Flow rate: 0.5 mL / min
Column temperature: 40 ° C
Detection: Fluorescence detector (FLD)
OPA: Ex: 340 nm / Em: 450 nm
FMOC: Ex: 266 nm / Em: 305 nm
本発明の組成物に含まれるオキアミ由来成分としては、限定されるものではないが、ペースト、又はオイル粉末が挙げられる。ペースト又はオイル粉末は、以下のように製造することができる。 Examples of the krill-derived component contained in the composition of the present invention include, but are not limited to, pastes or oil powders. The paste or oil powder can be produced as follows.
オキアミなどの破砕は、例えば、室温環境下において、−１０〜−３℃に維持したオキアミを（凍結したオキアミはこの温度域まで解凍してから）、ミートチョッパーを用いて粗く行った後、マスコロイダーを用いてペースト状になるまで行うことが好ましい。得られたペーストをオキアミ由来成分として用いることができる。 For crushing krill and the like, for example, in a room temperature environment, krill maintained at -10 to -3 ° C (after thawing frozen krill to this temperature range) is roughly performed using a meat chopper, and then the paste is used. It is preferable to use a krill until it becomes a paste. The obtained paste can be used as a krill-derived component.
更に、得られたオキアミなどの破砕物を、水中に懸濁し、例えば、クエン酸の存在下で麹菌（Ａｓｐｅｒｇｉｌｌｕｓ ｏｒｙｚａｅ）由来のプロテアーゼを用いて酵素処理することが好ましい。オキアミの破砕物の水中への懸濁は、例えば、オキアミなどの破砕物１重量部に０．３〜０．７重量部の水を加えて撹拌することで行えばよい。 Further, it is preferable to suspend the obtained crushed product such as krill in water and enzymatically treat it with a protease derived from Aspergillus oryzae in the presence of citric acid, for example. Suspension of the crushed krill in water may be carried out, for example, by adding 0.3 to 0.7 parts by weight of water to 1 part by weight of the crushed krill or the like and stirring.
麹菌由来のプロテアーゼは、麹菌由来の酸性プロテアーゼ、中性プロテアーゼ、アルカリ性プロテアーゼから選択される少なくとも１種であってよく、市販のものでは、これらの混合製剤であるコクラーゼＰ顆粒（三菱ケミカルフーズ社製）、中性プロテアーゼ製剤であるオリエンターゼＯＰ（エイチビィアイ株式会社製）やスミチームＦＰ（新日本化学工業社製）などを用いることができる。麹菌由来のプロテアーゼは、例えば、オキアミなどの破砕物１重量部に対して０．００１〜０．０３重量部用い、その至適温度でオキアミなどの破砕物を酵素処理する。 The protease derived from Jiuqu may be at least one selected from the acidic protease, neutral protease, and alkaline protease derived from Jiuqu, and the commercially available product is Cokulase P granule (manufactured by Mitsubishi Chemical Foods Co., Ltd.) which is a mixed preparation of these. ), Orientase OP (manufactured by HBI Co., Ltd.) and Sumiteam FP (manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.), which are neutral protease preparations, can be used. The protease derived from Jiuqu is used, for example, 0.001 to 0.03 parts by weight with respect to 1 part by weight of the crushed material such as krill, and the crushed material such as krill is enzymatically treated at the optimum temperature.
例えば、麹菌由来のプロテアーゼとしてコクラーゼＰ顆粒を用いる場合の至適温度は、５０〜５５℃である。処理時間は、例えば３０分間〜３時間であってよい。麹菌由来のプロテアーゼを用いたオキアミの破砕物の酵素処理を行う際のｐＨの条件は、例えば、ｐＨ３〜４であることが好ましい。このｐＨ条件下で行うことにより、オキアミなどの破砕物を酵素処理することによって得られるオイル画分に含まれる脂質が、オキアミなど自体が持つ脂質分解酵素によって分解されてしまうことを防ぐことができる。なお、ｐＨの調整は、クエン酸、乳酸、酢酸、グルクロン酸、アスコルビン酸などの有機酸や、炭酸を用いて行うことができるが、医薬品素材や食品素材などを製造するための安全性を確保する点で、クエン酸を用いて行うことがより好ましい。クエン酸は、例えば、オキアミなどの破砕物の水懸濁液１重量部に対して０．００１〜０．０３重量部用いればよい。 For example, when coculase P granules are used as a protease derived from Jiuqu, the optimum temperature is 50 to 55 ° C. The processing time may be, for example, 30 minutes to 3 hours. The pH condition for enzymatically treating the crushed krill using a protease derived from Jiuqu is, for example, preferably pH 3-4. By performing under these pH conditions, it is possible to prevent the lipid contained in the oil fraction obtained by enzymatically treating a crushed product such as krill from being decomposed by the lipolytic enzyme of krill or the like itself. .. The pH can be adjusted using organic acids such as citric acid, lactic acid, acetic acid, glucuronic acid, and ascorbic acid, and carbonic acid, but safety for manufacturing pharmaceutical materials and food materials is ensured. In that respect, it is more preferable to use citric acid. Citric acid may be used, for example, 0.001 to 0.03 parts by weight with respect to 1 part by weight of a water suspension of a crushed product such as krill.
オキアミの破砕物を酵素処理した後、例えば、処理液を７０〜７５℃に加温して１０分間〜１時間インキュベートすることでプロテアーゼの失活を行ってから、処理液に含まれるオイル画分を回収する。処理液からのオイル画分の回収は、例えば、室温環境下において、脱水型デカンタを用いて処理液を遠心分離することによってオイル画分を含む液分と固形分に分離した後、得られたオイル画分を含む液分を、濃縮型デカンタを用いて遠心分離することによってオイル画分と水画分に分離することで行えばよい。 After enzymatically treating the crushed krill, for example, the treatment solution is heated to 70 to 75 ° C. and incubated for 10 minutes to 1 hour to incubate the protease, and then the oil fraction contained in the treatment solution is used. To collect. The recovery of the oil fraction from the treatment liquid was obtained, for example, after separating the treatment liquid into a liquid content containing an oil fraction and a solid content by centrifuging the treatment liquid using a dehydrating decanter in a room temperature environment. The liquid component containing the oil fraction may be separated into an oil fraction and a water fraction by centrifuging with a concentrated decanter.
最後に水画分から分離したオイル画分を乾燥することで、目的物であるオキアミ由来成分を得る。オイル画分の乾燥は、例えば、スプレードライ法によって行えばよいが、熱風乾燥法やフリーズドライ法などによって行うこともできる。目的物であるオキアミ由来成分が固形物として得られた場合、顆粒状や粉末状に粉砕してもよい。このようにして得られたオイル粉末をオキアミ由来成分として用いることができる。 Finally, the oil fraction separated from the water fraction is dried to obtain the target krill-derived component. The oil fraction may be dried by, for example, a spray-drying method, but it may also be performed by a hot-air drying method, a freeze-drying method, or the like. When the target krill-derived component is obtained as a solid substance, it may be pulverized into granules or powder. The oil powder thus obtained can be used as a krill-derived component.
前記オキアミ由来成分であるペースト又はオイル粉末等に、外部からアルギニン、リシン、ヒスチジン、チロシン、及びロイシンを添加、又はオキアミ由来成分に含まれているアミノ酸を用いて、本発明のオキアミ成分含有組成物を得ることができる。 The krill component-containing composition of the present invention is prepared by adding arginine, lysine, histidine, tyrosine, and leucine to the paste or oil powder which is a krill-derived component from the outside, or by using an amino acid contained in the krill-derived component. Can be obtained.
本発明のオキアミ成分含有組成物は、エイコサペンタエン酸（ＥＰＡ）やドコサヘキサエン酸（ＤＨＡ）などの高度不飽和ω−３系脂肪酸、１−アルキルエーテル型リン脂質、アスタキサンチン、８−ヒドロキシエイコサペンタエン酸（8-HEPE）の他、タンパク質、ペプチドなどを含んでいてもよい。オキアミ成分含有組成物は、例えば、タンパク質を５．０〜７５．０質量％含んでいることが好ましく、３５〜６５質量％含んでいることがより好ましい。また、１−アルキルエーテル型リン脂質を0.１〜５質量％の割合で含んでいることが好ましい従って、本発明のオキアミ成分含有組成物は、医薬品素材や食品素材などとして健康の維持や増強のために用いることができる。 The composition containing the krill component of the present invention includes highly unsaturated ω-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), 1-alkyl ether phospholipids, astaxanthin, and 8-hydroxyeicosapentaenoic acid ( 8-HEPE), proteins, peptides and the like may be contained. The krill component-containing composition preferably contains, for example, 5.0 to 75.0% by mass of protein, and more preferably 35 to 65% by mass. Further, it is preferable that 1-alkyl ether type phospholipid is contained in a ratio of 0.1 to 5% by mass. Therefore, the composition containing a krill component of the present invention maintains or enhances health as a pharmaceutical material or a food material. Can be used for.
本発明のオキアミ成分含有組成物の用途としては、一般食品、飲料などの飲食品、飲食品添加物、飼料、医薬品、医薬部外品、サプリメントの提供が挙げられ、摂取の簡便性、風味の観点から飲食品が好ましい。 Applications of the krill component-containing composition of the present invention include provision of foods and drinks such as general foods and beverages, food and drink additives, feeds, pharmaceuticals, quasi-drugs, and supplements, and the convenience of ingestion and flavor. From the viewpoint, food and drink are preferable.
アミノ酸含有組成物を飲食品に配合することにより嗜好性を増強することができる。本発明の飲食品は、特に限定されないが、例えば、スープ類；即席麺、レトルト食品、缶詰、電子レンジ食品、即席スープ・みそ汁類、フリーズドライ食品などの即席食品類；粉末飲料、ドリンク剤などの飲料類；ゼリー；パン、パスタ、麺、ケーキミックス、パン粉等の小麦粉製品、スナック、クラッカー、和菓子、などの菓子類；ソース、トマト加工調味料、風味調味料、液体調味料、調理ミックス、たれ類、ドレッシング類、つゆ類、カレー・シチューの素類などの調味料；マヨネーズなどの油脂類；乳飲料、クリーム類等の乳製品；農産缶詰、シリアル等などの農産加工品；ハム、ベーコン、ソーセージ、焼き豚等の畜肉加工食品：冷凍食品；調理食品；総菜類；珍味類などが挙げられる。 By blending the amino acid-containing composition into foods and drinks, the palatability can be enhanced. The food or drink of the present invention is not particularly limited, but for example, soups; instant noodles, retort foods, canned foods, microwave foods, instant soups / miso soups, freeze-dried foods and other instant foods; powdered beverages, drinks and the like. Beverages; Jelly; Bread, pasta, noodles, cake mix, flour products such as bread flour, snacks, crackers, Japanese sweets, etc .; Sauces, tomato processed seasonings, flavor seasonings, liquid seasonings, cooking mixes, Seasonings such as sauces, dressings, soups, curry and stew ingredients; oils and fats such as mayonnaise; dairy products such as dairy drinks and creams; processed agricultural products such as canned agricultural products and cereals; ham and bacon , Sausage, roasted pork and other processed livestock foods: frozen foods; cooked foods; delicatessen; delicacies and the like.
本発明の飲食品には、健康食品、機能性食品（例えば、特定保健用食品、栄養機能食品または機能性表示食品を含む）、栄養補助食品、特別用途食品（例えば、病者用食品、乳児用調製粉乳、妊産婦、授乳婦用粉乳またはえん下困難者用食品を含む）も包含される。 The foods and drinks of the present invention include health foods, functional foods (including, for example, foods for specified health use, foods with nutritional function or foods with functional claims), nutritional supplements, foods for special purposes (for example, foods for the sick, infants). Also included are prepared milk powders, pregnant women, breastfeeding women's milk powders or foods for people with swallowing difficulties).
本発明の医薬品は、特に限定されないが、経口上許容可能な添加剤を併用して、常法に従って、経口製剤として調製したものが挙げられる。経口製剤としては、錠剤、散剤、細粒剤、顆粒剤、カプセル剤、丸剤、徐放剤などの固形製剤、溶液、懸濁液、乳濁液などの液状製剤の形態をとることができる。 The pharmaceutical product of the present invention is not particularly limited, and examples thereof include those prepared as an oral preparation according to a conventional method in combination with an orally acceptable additive. The oral preparation can be in the form of a solid preparation such as a tablet, a powder, a fine granule, a granule, a capsule, a pill, or a sustained-release agent, or a liquid preparation such as a solution, a suspension, or an emulsion. ..
以下、実施例によって本発明を具体的に説明するが、これらは本発明の範囲を限定するものではない。 Hereinafter, the present invention will be specifically described with reference to Examples, but these do not limit the scope of the present invention.
《製造例１：イサダ原料》
イサダの無加水冷凍ブロック（−５０℃保存のもの）１０ｋｇを−５℃で解凍し、市販のミートチョッパーを用いて粗く破砕した後、マスコロイダー（増幸産業社製）を用いてペースト状になるまで破砕した。
<< Production example 1: Isada raw material >>
10 kg of Isada's non-hydrogenated freezing block (stored at -50 ° C) is thawed at -5 ° C, roughly crushed using a commercially available meat chopper, and then made into a paste using a mascoroider (manufactured by Masuko Sangyo Co., Ltd.). Crushed to.
＜アミノ酸分析＞
アミノ酸分析は、下記の測定条件で、ＨＰＬＣを用いて行った。製造例１のイサダ原料（ペースト状のイサダ）を溶かしたサンプル溶液に、ＯＰＡ−３ＭＰＡ溶液、ＦＭＯＣ溶液を加えてラベル化した後、サンプル溶液をカラムに注入して分析した。この分析によって定量を行い、アミノ酸の含有量の合計を算出した。
機器：Agilent 1100 series
カラム：Agilent Poroshell 120 EC-C18 (3.0x150mm 2.7μm)
移動相A：Na2HPO4 5 mM(pH7.6)
移動相B：CH3OH 45% + CH3CN 45% + H2O 10%
流量：0.5 mL/min
カラム温度：40℃
検出：蛍光検出器（FLD)
OPA：Ex：340 nm/Em：450 nm
FMOC：Ex：266 nm/Em：305 nm
製造例１のイサダ原料のアミノ酸の含有量を、表１に示す。
<Amino acid analysis>
Amino acid analysis was performed using HPLC under the following measurement conditions. OPA-3MPA solution and FMOC solution were added to the sample solution in which the Isada raw material (paste-like isada) of Production Example 1 was dissolved to label the sample, and then the sample solution was injected into a column for analysis. Quantification was performed by this analysis, and the total amino acid content was calculated.
Equipment: Agilent 1100 series
Column: Agilent Poroshell 120 EC-C18 (3.0x150mm 2.7 μm)
Mobile phase A: Na 2 HPO 4 5 mM (pH 7.6)
Mobile phase B: CH 3 OH 45% + CH 3 CN 45% + H 2 O 10%
Flow rate: 0.5 mL / min
Column temperature: 40 ° C
Detection: Fluorescence detector (FLD)
OPA: Ex: 340 nm / Em: 450 nm
FMOC: Ex: 266 nm / Em: 305 nm
Table 1 shows the amino acid content of the Isada raw material of Production Example 1.
《実施例１》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−アルギニン（関東化学社製）、Ｌ−リシン（和光純薬社製）、Ｌ−ヒスチジン（和光純薬社製）、Ｌ−ロイシン（和光純薬社製）、及びＬ−チロシン（和光純薬社製）の５種類のアミノ酸を、固形分当たり、各アミノ酸０．２質量％、５種類の合計アミノ酸１．０質量％の含有量になるように混合し、オキアミ成分含有組成物を作製した。
なお、ペースト中の固形分は、ペーストをスプレードライで乾燥させて、水分量を２質量％に低下させた質量を測定した。水分量は、赤外線水分計（株式会社ケツト科学研究所製）で測定した。
<< Example 1 >>
L-arginine (manufactured by Kanto Chemical Industries, Ltd.), L-lysine (manufactured by Wako Pure Chemical Industries, Ltd.), L-histidine (manufactured by Wako Pure Chemical Industries, Ltd.) in the paste-like Isada (solid content 12.5% by mass) of Production Example 1. , L-leucine (manufactured by Wako Pure Chemical Industries, Ltd.), and L-tyrosine (manufactured by Wako Pure Chemical Industries, Ltd.), 0.2% by mass of each amino acid per solid content, total of 5 kinds of amino acids 1.0 Mixing was performed so as to have a content of% by mass to prepare a composition containing an arginine component.
The solid content in the paste was measured by drying the paste by spray drying and reducing the water content to 2% by mass. The water content was measured with an infrared moisture meter (manufactured by Kett Science Institute Headquarters).
《実施例２》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−アルギニン、Ｌ−リシン、Ｌ−ヒスチジン、Ｌ−ロイシン、及びＬ−チロシンの５種類のアミノ酸を、固形分当たり、各アミノ酸１．０質量％、５種類の合計アミノ酸５．０質量％の含有量になるように混合し、オキアミ成分含有組成物を作製した。
<< Example 2 >>
Five kinds of amino acids, L-arginine, L-lysine, L-histidine, L-leucine, and L-tyrosine, were added to the paste-like isada (solid content 12.5% by mass) of Production Example 1 per solid content. A composition containing an arginine component was prepared by mixing so as to have a content of 1.0% by mass of each amino acid and 5.0% by mass of a total of 5 kinds of amino acids.
《実施例３》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−アルギニン、Ｌ−リシン、Ｌ−ヒスチジン、Ｌ−ロイシン、及びＬ−チロシンの５種類のアミノ酸を、固形分当たり、各アミノ酸２．０質量％、５種類の合計アミノ酸１０．０質量％の含有量になるように混合し、オキアミ成分含有組成物を作製した。
<< Example 3 >>
Five kinds of amino acids, L-arginine, L-lysine, L-histidine, L-leucine, and L-tyrosine, were added to the paste-like isada (solid content 12.5% by mass) of Production Example 1 per solid content. A composition containing an arginine component was prepared by mixing so as to have a content of 2.0% by mass of each amino acid and 10.0% by mass of a total of 5 kinds of amino acids.
《実施例４》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−アルギニン、Ｌ−リシン、Ｌ−ヒスチジン、Ｌ−ロイシン、及びＬ−チロシンの５種類のアミノ酸を、固形分当たり、各アミノ酸４．０質量％、５種類の合計アミノ酸２０．０質量％の含有量になるように混合し、オキアミ成分含有組成物を作製した。
<< Example 4 >>
Five kinds of amino acids, L-arginine, L-lysine, L-histidine, L-leucine, and L-tyrosine, were added to the paste-like isada (solid content 12.5% by mass) of Production Example 1 per solid content. A composition containing an arginine component was prepared by mixing so as to have a content of 4.0% by mass of each amino acid and 20.0% by mass of a total of 5 kinds of amino acids.
《実施例５》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−アルギニン、Ｌ−リシン、Ｌ−ヒスチジン、Ｌ−ロイシン、及びＬ−チロシンの５種類のアミノ酸を、固形分当たり、それぞれ１．３質量％、１．２質量％、０．３質量％、１．４質量％、及び０．６質量％、そして５種類の合計アミノ酸４．８質量％の含有量になるように混合し、オキアミ成分含有組成物を作製した。
<< Example 5 >>
Five kinds of amino acids, L-arginine, L-lysine, L-histidine, L-leucine, and L-tyrosine, were added to the paste-like isada (solid content 12.5% by mass) of Production Example 1 per solid content. So that the content is 1.3% by mass, 1.2% by mass, 0.3% by mass, 1.4% by mass, and 0.6% by mass, and the total content of the five amino acids is 4.8% by mass, respectively. The mixture was mixed to prepare a composition containing an amino acid component.
《比較例１》
製造例１のペースト状のイサダを、比較例１の組成物とした。
<< Comparative Example 1 >>
The paste-like isada of Production Example 1 was used as the composition of Comparative Example 1.
《比較例２》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−アルギニンを、固形分当たり１．０質量％の含有量になるように混合し、比較例２の組成物を作製した。
<< Comparative Example 2 >>
L-arginine was mixed with the paste-like isada (solid content 12.5% by mass) of Production Example 1 so as to have a content of 1.0% by mass per solid content to prepare the composition of Comparative Example 2. did.
《比較例３》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−アルギニンを、固形分当たり１０．０質量％の含有量になるように混合し、比較例３の組成物を作製した。
<< Comparative Example 3 >>
L-arginine was mixed with the paste-like isada (solid content 12.5% by mass) of Production Example 1 so as to have a content of 10.0% by mass per solid content to prepare the composition of Comparative Example 3. did.
《比較例４》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−リシンを、固形分当たり１．０質量％の含有量になるように混合し、比較例４の組成物を作製した。
<< Comparative Example 4 >>
L-lysine was mixed with the paste-like isada (solid content 12.5% by mass) of Production Example 1 so as to have a content of 1.0% by mass per solid content to prepare the composition of Comparative Example 4. did.
《比較例５》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−リシンを、固形分当たり１０．０質量％の含有量になるように混合し、比較例５の組成物を作製した。
<< Comparative Example 5 >>
L-lysine was mixed with the paste-like isada (solid content 12.5% by mass) of Production Example 1 so as to have a content of 10.0% by mass per solid content to prepare the composition of Comparative Example 5. did.
《比較例６》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−ヒスチジンを、固形分当たり１．０質量％の含有量になるように混合し、比較例６の組成物を作製した。
<< Comparative Example 6 >>
L-histidine is mixed with the paste-like isada (solid content 12.5% by mass) of Production Example 1 so as to have a content of 1.0% by mass per solid content to prepare the composition of Comparative Example 6. did.
《比較例７》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−ヒスチジンを、固形分当たり１０．０質量％の含有量になるように混合し、比較例７の組成物を作製した。
<< Comparative Example 7 >>
L-histidine is mixed with the paste-like isada (solid content 12.5% by mass) of Production Example 1 so as to have a content of 10.0% by mass per solid content to prepare the composition of Comparative Example 7. did.
《比較例８》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−ロイシンを、固形分当たり１．０質量％の含有量になるように混合し、比較例８の組成物を作製した。
<< Comparative Example 8 >>
L-leucine was mixed with the paste-like isada (solid content 12.5% by mass) of Production Example 1 so as to have a content of 1.0% by mass per solid content to prepare the composition of Comparative Example 8. did.
《比較例９》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−ロイシンを、固形分当たり１０．０質量％の含有量になるように混合し、比較例９の組成物を作製した。
<< Comparative Example 9 >>
L-leucine was mixed with the paste-like isada (solid content 12.5% by mass) of Production Example 1 so as to have a content of 10.0% by mass per solid content to prepare the composition of Comparative Example 9. did.
《比較例１０》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−チロシンを、固形分当たり１．０質量％の含有量になるように混合し、比較例１０の組成物を作製した。
<< Comparative Example 10 >>
L-tyrosine is mixed with the paste-like isada (solid content 12.5% by mass) of Production Example 1 so as to have a content of 1.0% by mass per solid content to prepare the composition of Comparative Example 10. did.
《比較例１１》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−チロシンを、固形分当たり１０．０質量％の含有量になるように混合し、比較例１１の組成物を作製した。
<< Comparative Example 11 >>
L-tyrosine is mixed with the paste-like isada (solid content 12.5% by mass) of Production Example 1 so as to have a content of 10.0% by mass per solid content to prepare the composition of Comparative Example 11. did.
《比較例１２》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−グルタミン酸（和光純薬社製）を、固形分当たり１．０質量％の含有量になるように混合し、比較例１２の組成物を作製した。
<< Comparative Example 12 >>
L-glutamic acid (manufactured by Wako Pure Chemical Industries, Ltd.) was mixed with the paste-like isada (solid content 12.5% by mass) of Production Example 1 so as to have a content of 1.0% by mass per solid content, and compared. The composition of Example 12 was prepared.
《比較例１３》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−グルタミン酸を、固形分当たり１０．０質量％の含有量になるように混合し、比較例１３の組成物を作製した。
<< Comparative Example 13 >>
L-glutamic acid is mixed with the paste-like isada (solid content 12.5% by mass) of Production Example 1 so as to have a content of 10.0% by mass per solid content to prepare the composition of Comparative Example 13. did.
《比較例１４》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−アスパラギン酸（和光純薬社製）を、固形分当たり１．０質量％の含有量になるように混合し、比較例１４の組成物を作製した。
<< Comparative Example 14 >>
L-aspartic acid (manufactured by Wako Pure Chemical Industries, Ltd.) was mixed with the paste-like isada (solid content 12.5% by mass) of Production Example 1 so as to have a content of 1.0% by mass per solid content. The composition of Comparative Example 14 was prepared.
《比較例１５》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−アスパラギン酸を、固形分当たり１０．０質量％の含有量になるように混合し、比較例１５の組成物を作製した。
<< Comparative Example 15 >>
L-aspartic acid was mixed with the paste-like isada (solid content 12.5% by mass) of Production Example 1 so as to have a content of 10.0% by mass per solid content, and the composition of Comparative Example 15 was prepared. Made.
《比較例１６》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−リシン、Ｌ−ヒスチジン、Ｌ−ロイシンの３種類のアミノ酸を、固形分当たり、各アミノ酸０．３質量％、３種類の合計アミノ酸０．９質量％の含有量になるように混合し、比較例１６の組成物を作製した。
<< Comparative Example 16 >>
Three kinds of amino acids, L-lysine, L-histidine, and L-leucine, were added to the paste-like isada (solid content 12.5% by mass) of Production Example 1, 0.3% by mass of each amino acid per solid content, and 3 The composition of Comparative Example 16 was prepared by mixing so as to have a total amino acid content of 0.9% by mass.
《比較例１７》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−リシン、Ｌ−ヒスチジン、Ｌ−ロイシンの３種類のアミノ酸を、固形分当たり、各アミノ酸３．０質量％、３種類の合計アミノ酸９．０質量％の含有量になるように混合し、比較例１７の組成物を作製した。
<< Comparative Example 17 >>
Three kinds of amino acids, L-lysine, L-histidine, and L-leucine, were added to the paste-like isada (solid content 12.5% by mass) of Production Example 1, and each amino acid was 3.0% by mass per solid content. The composition of Comparative Example 17 was prepared by mixing so as to have a total amino acid content of 9.0% by mass.
《比較例１８》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−ヒスチジン、Ｌ−ロイシン、Ｌ−チロシンの３種類のアミノ酸を、固形分当たり、各アミノ酸０．３質量％、３種類の合計アミノ酸０．９質量％の含有量になるように混合し、比較例１８の組成物を作製した。
<< Comparative Example 18 >>
Three types of amino acids, L-histidine, L-leucine, and L-tyrosine, were added to the paste-like Isada (solid content 12.5% by mass) of Production Example 1, each amino acid 0.3% by mass per solid content, 3 The composition of Comparative Example 18 was prepared by mixing so as to have a total amino acid content of 0.9% by mass.
《比較例１９》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−ヒスチジン、Ｌ−ロイシン、Ｌ−チロシンの３種類のアミノ酸を、固形分当たり、各アミノ酸３．０質量％、３種類の合計アミノ酸９．０質量％の含有量になるように混合し、比較例１９の組成物を作製した。
<< Comparative Example 19 >>
Three kinds of amino acids, L-histidine, L-leucine, and L-tyrosine, were added to the paste-like Isada (solid content 12.5% by mass) of Production Example 1, and each amino acid was 3.0% by mass per solid content, 3 The composition of Comparative Example 19 was prepared by mixing so as to have a total amino acid content of 9.0% by mass.
《比較例２０》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−ヒスチジン、Ｌ−ロイシンの２種類のアミノ酸を、固形分当たり、各アミノ酸０．５質量％、２種類の合計アミノ酸１．０質量％の含有量になるように混合し、比較例２０の組成物を作製した。
<< Comparative Example 20 >>
Two types of amino acids, L-histidine and L-leucine, are added to the paste-like Isada (solid content 12.5% by mass) of Production Example 1, 0.5% by mass of each amino acid per solid content, and two types of total amino acids. The composition of Comparative Example 20 was prepared by mixing so as to have a content of 1.0% by mass.
《比較例２１》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−ヒスチジン、Ｌ−ロイシンの２種類のアミノ酸を、固形分当たり、各アミノ酸５．０質量％、２種類の合計アミノ酸１０．０質量％の含有量になるように混合し、比較例２１の組成物を作製した。
<< Comparative Example 21 >>
Two types of amino acids, L-histidine and L-leucine, are added to the paste-like Isada (solid content 12.5% by mass) of Production Example 1, 5.0% by mass of each amino acid per solid content, and two types of total amino acids. Mixing was performed so as to have a content of 10.0% by mass to prepare the composition of Comparative Example 21.
《比較例２２》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−ヒスチジン、Ｌ−チロシンの２種類のアミノ酸を、固形分当たり、各アミノ酸０．５質量％、２種類の合計アミノ酸１．０質量％の含有量になるように混合し、比較例２２の組成物を作製した。
<< Comparative Example 22 >>
Two types of amino acids, L-histidine and L-tyrosine, are added to the paste-like Isada (solid content 12.5% by mass) of Production Example 1, 0.5% by mass of each amino acid per solid content, and two types of total amino acids. Mixing was performed so as to have a content of 1.0% by mass to prepare the composition of Comparative Example 22.
《比較例２３》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−ヒスチジン、Ｌ−チロシンの２種類のアミノ酸を、固形分当たり、各アミノ酸５．０質量％、２種類の合計アミノ酸１０．０質量％の含有量になるように混合し、比較例２３の組成物を作製した。
<< Comparative Example 23 >>
Two types of amino acids, L-histidine and L-tyrosine, are added to the paste-like Isada (solid content 12.5% by mass) of Production Example 1, 5.0% by mass of each amino acid per solid content, and two types of total amino acids. The composition was mixed so as to have a content of 10.0% by mass to prepare the composition of Comparative Example 23.
《比較例２４》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−リシン、Ｌ−ロイシンの２種類のアミノ酸を、固形分当たり、各アミノ酸０．５質量％、２種類の合計アミノ酸１．０質量％の含有量になるように混合し、比較例２４の組成物を作製した。
<< Comparative Example 24 >>
Two types of amino acids, L-lysine and L-leucine, are added to the paste-like Isada (solid content 12.5% by mass) of Production Example 1, 0.5% by mass of each amino acid per solid content, and two types of total amino acids. Mixing was performed so as to have a content of 1.0% by mass to prepare the composition of Comparative Example 24.
《比較例２５》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−リシン、Ｌ−ロイシンの２種類のアミノ酸を、固形分当たり、各アミノ酸５．０質量％、２種類の合計アミノ酸１０．０質量％の含有量になるように混合し、比較例２５の組成物を作製した。
<< Comparative Example 25 >>
Two types of amino acids, L-lysine and L-leucine, are added to the paste-like Isada (solid content 12.5% by mass) of Production Example 1, 5.0% by mass of each amino acid per solid content, and two types of total amino acids. The composition was mixed so as to have a content of 10.0% by mass to prepare the composition of Comparative Example 25.
《比較例２６》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−アルギニン、Ｌ−リシン、Ｌ−グリシンの３種類のアミノ酸を、固形分当たり、各アミノ酸０．３質量％、３種類の合計アミノ酸０．９質量％の含有量になるように混合し、比較例２６の組成物を作製した。
<< Comparative Example 26 >>
Three types of amino acids, L-arginine, L-lysine, and L-glycine, were added to the paste-like isada (solid content 12.5% by mass) of Production Example 1, each amino acid 0.3% by mass, 3 per solid content. The composition of Comparative Example 26 was prepared by mixing so as to have a total amino acid content of 0.9% by mass.
《比較例２７》
製造例１のペースト状のイサダ（固形分１２．５質量％）に、Ｌ−アルギニン、Ｌ−リシン、Ｌ−グリシンの３種類のアミノ酸を、固形分当たり、各アミノ酸３．０質量％、３種類の合計アミノ酸９．０質量％の含有量になるように混合し、比較例２７の組成物を作製した。
<< Comparative Example 27 >>
Three kinds of amino acids, L-arginine, L-lysine, and L-glycine, were added to the paste-like isada (solid content 12.5% by mass) of Production Example 1, and each amino acid was 3.0% by mass per solid content, 3 The composition of Comparative Example 27 was prepared by mixing so as to have a total amino acid content of 9.0% by mass.
《水分散性試験：ゼータ電位測定》
実施例１〜５のオキアミ成分含有組成物６００ｍｇ（固形分１６ｍｇ）を水に分散させ、分散液を作製した。また、比較例１−２７の組成物６００ｍｇ（固形分１６ｍｇ）を水に分散させ、分散液を作製した。各分散液に対し、０．１％ＨＣｌ、０．１％ＮａＯＨを用いてｐＨを５、６、７、８、９、１０にそれぞれ調製し、２ｍＬにした。このうち、１ｍＬをシリンジにて希薄系ゼータ電位セルに注入し、セル内の気泡を十分に除去した後、ＥＬＳ−Ｚ２（大塚電子社製）を用いてゼータ電位測定を行った。結果を、図１〜１４に示す。
<< Water dispersibility test: Zeta potential measurement >>
600 mg (solid content 16 mg) of the krill component-containing composition of Examples 1 to 5 was dispersed in water to prepare a dispersion. Further, 600 mg (solid content 16 mg) of the composition of Comparative Example 1-27 was dispersed in water to prepare a dispersion liquid. The pH of each dispersion was adjusted to 5, 6, 7, 8, 9, and 10 with 0.1% HCl and 0.1% NaOH, respectively, to make 2 mL. Of these, 1 mL was injected into a dilute zeta potential cell with a syringe to sufficiently remove air bubbles in the cell, and then the zeta potential was measured using ELS-Z2 (manufactured by Otsuka Electronics Co., Ltd.). The results are shown in FIGS. 1-14.
実施例は、ｐＨ６−１０でゼータ電位が−１５（ｍＶ）以下、ｐＨ７−１０でゼータ電位が−２０（ｍＶ）以下であり、比較例と比べて、分散性が良好であった。また、実施例１〜５より、アルギニン、リシン、ヒスチジン、チロシン、ロイシンの５種類の組み合わせのアミノ酸が含まれるアミノ酸含有組成物は、比較例１のペースト状のイサダ、比較例２−１５の単独でアミノ酸が含まれる組成物、比較例１６−２７の他の組み合わせのアミノ酸が含まれる組成物よりも、分散性が良好であった。 In the examples, the zeta potential was -15 (mV) or less at pH 6-10 and the zeta potential was -20 (mV) or less at pH 7-10, and the dispersibility was good as compared with the comparative example. Further, from Examples 1 to 5, the amino acid-containing composition containing the amino acids of five kinds of combinations of arginine, lysine, histidine, tyrosine, and leucine is the paste-like Isada of Comparative Example 1 and the single of Comparative Example 2-15. The dispersibility was better than that of the composition containing amino acids in the above, and the composition containing other combinations of amino acids of Comparative Examples 16-27.
また、実施例１−５より、オキアミ成分含有組成物は、アルギニン、リシン、ヒスチジン、チロシン、ロイシンのアミノ酸を、夫々、０．１質量％以上５．０質量％以下の割合で含有することが好ましく、０．１質量％以上４．０質量％以下の割合で含有することがより好ましく、０．２質量％以上１．５質量％以下の割合で含有することが更に好ましいことがわかった。実施例１−５より、アミノ酸含有組成物に含まれるアルギニン、リシン、ヒスチジン、チロシン、ロイシンの５種類の合計アミノ酸は、０．９質量％以上２１．０質量％以下が好ましく、０．９質量％以上１４．０質量％以下がより好ましく、０．９質量％以上６．０質量％以下が更に好ましいことがわかった。 Further, from Example 1-5, the okiami component-containing composition may contain amino acids of arginine, lysine, histidine, tyrosine, and leucine in a proportion of 0.1% by mass or more and 5.0% by mass or less, respectively. It was found that it is more preferably contained in a proportion of 0.1% by mass or more and 4.0% by mass or less, and further preferably contained in a proportion of 0.2% by mass or more and 1.5% by mass or less. From Examples 1-5, the total amino acids of the five types of arginine, lysine, histidine, tyrosine, and leucine contained in the amino acid-containing composition are preferably 0.9% by mass or more and 21.0% by mass or less, preferably 0.9% by mass. It was found that% or more and 14.0% by mass or less are more preferable, and 0.9% by mass or more and 6.0% by mass or less are further preferable.
＜官能評価＞
実施例２を２５０ｍｇ、比較例１、３を３５０ｍｇ（固形分２５０ｍｇ）、薄口のブイヨンスープ（５０ｍＬ）に分散させ、４０℃に温めて評価を行った。呈味について、１０人のパネラーに、１−５の５段階評価させた（１：感じない→５：強く感じる）。合計点が３．５点以上を＋＋＋、３−３．５点未満を＋＋、２．５−３点未満を＋、２．５点未満を−とした。結果を表２に示す。
<Sensory evaluation>
Example 2 was dispersed in 250 mg, Comparative Examples 1 and 3 in 350 mg (solid content 250 mg), and a light bouillon soup (50 mL), and warmed to 40 ° C. for evaluation. The taste was evaluated by 10 panelists on a scale of 1-5 (1: not felt → 5: strongly felt). A total score of 3.5 points or more was defined as +++, a total score of less than 3-3.5 was defined as ++, a total score of less than 2.5-3 was defined as +, and a total score of less than 2.5 was defined as-. The results are shown in Table 2.
実施例２は、比較例１、３に比べて、アルギニン、リシン、ヒスチジン、チロシン、ロイシンのアミノ酸を、夫々０．１質量％以上５．０質量％以下の割合で含有することで、呈味が良好であることがわかった。 Example 2 contains amino acids of arginine, lysine, histidine, tyrosine, and leucine in a proportion of 0.1% by mass or more and 5.0% by mass or less, respectively, as compared with Comparative Examples 1 and 3. Was found to be good.
本発明のオキアミ成分含有組成物は、一般食品、飲料などの飲食品、飲食品添加物、飼料、医薬品、医薬部外品、又はサプリメントなどに用いることができる。 The krill component-containing composition of the present invention can be used for foods and drinks such as general foods and beverages, food and drink additives, feeds, pharmaceuticals, quasi-drugs, supplements and the like.
Claims (9)
アルギニン、リシン、ヒスチジン、チロシン及びロイシンのアミノ酸を、組成物の固形分質量において、それぞれ０．１〜５．０質量％の割合で含有することを特徴とするオキアミ成分含有組成物。 A composition containing krill-derived ingredients,
A krill component-containing composition comprising arginine, lysine, histidine, tyrosine, and leucine amino acids in a proportion of 0.1 to 5.0% by mass, respectively, based on the solid content mass of the composition.
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