JP2023106334A - Method for producing dried algal body-containing dried food product, method for producing food product, and method for improving flavor of heterotrophic microalgae - Google Patents

Abstract

To provide techniques for improving the smell and taste of heterotrophic microalgae themselves.SOLUTION: The present invention provides a method for producing a dried algal body-containing dried food product, the method comprising the steps of: culturing heterotrophic microalgae in a medium containing a component derived from liquid in distilled lees of Awamori; and drying the cultured heterotrophic microalgae. The present invention also provides a method for producing a food product, including using the dried algal body-containing food product. The present invention also provides a method for improving the flavor of heterotrophic microalgae, the method comprising the steps of: culturing heterotrophic microalgae in a medium containing a component derived from liquid in distilled lees of Awamori, and drying the cultured heterotrophic microalgae.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a method for producing dried food containing dried alga bodies, a method for producing food, and a method for improving the flavor of heterotrophic microalgae.

About 2 liters of awamori distiller's lees are produced for 1 liter of awamori, which is the representative alcoholic beverage of Okinawa. As an effective use of Awamori distiller's lees, a liquid obtained by solid-liquid separation of Awamori distiller's lees is marketed as "moromi vinegar". However, it is often avoided due to its unique flavor, and the shipment volume is declining. Therefore, most of it is used as traditional livestock feed and fertilizer for agricultural crops, and if it cannot be processed, it is disposed of as industrial waste. In particular, since Okinawa is a remote island, the cost of industrial waste disposal is higher than on the mainland, which greatly impairs the profitability of producers.

Methods for effectively using Awamori distiller's lees by adding new value are being explored, and Patent Document 1 below describes an Awamori Moromi vinegar fermented beverage obtained by lactic acid fermentation of Moromi vinegar.

Microalgae known as euglena and chlorella contain a variety of nutritional components. Some microalgae are heterotrophic and consume polyunsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), or high value-added lipids such as squalene. Thraustochytrids that produce are included. Lipids extracted from such microalgae are blended into foods, supplements, pharmaceuticals, feeds, and the like for the purpose of increasing intake of useful ingredients. For example, Patent Document 2 below describes a food or drink characterized by containing an algae-extracted oil, an animal or vegetable protein, and an emulsifier.

In addition, Patent Document 3 below discloses a technique for treating shochu dregs and simultaneously producing unsaturated fatty acids using Aurantiochytrium microorganisms contained in heterotrophic microalgae. Patent Document 3 discloses that the microorganisms belonging to the genus Aurantiochytrium are used as marine feed and livestock feed, and that the fatty acids separated from the microorganisms belonging to the genus Aurantiochytrium are used as health foods (supplements). There is

JP 2016-116511 A JP 2016-67340 A JP 2016-16362 A

The techniques described in Patent Documents 2 and 3 are for blending ingredients extracted from heterotrophic microalgae into foods, or blending heterotrophic microalgae into marine feed or livestock feed. . The above patent document does not describe making heterotrophic microalgae themselves edible (that is, using them for human consumption).

The present inventors considered using the heterotrophic microalgae themselves as food. However, when the heterotrophic microalgae themselves are eaten as they are, they have a unique fishy smell and are not delicious.

Therefore, the main object of the present invention is to provide a technique for improving the smell and taste of heterotrophic microalgae themselves.

The present inventors have extensively studied techniques for improving the smell and taste of heterotrophic microalgae themselves. As a result, the present inventors found that heterotrophic microalgae with improved odor and taste can be obtained by drying after culturing in a specific medium. Then, the present inventors have established a technique for providing heterotrophic microalgae themselves as foods, and have completed the present invention.

That is, the present invention includes a step of culturing heterotrophic microalgae in a medium containing a component derived from the liquid in Awamori distiller's lees, and a step of drying the cultured heterotrophic microalgae. , to provide a method for producing a dried food containing dried algae.
Said heterotrophic microalgae may comprise microalgae belonging to the Thraustochytriales family.
The heterotrophic microalgae may comprise microalgae belonging to the genus Aurantiochytrium.
Said heterotrophic microalgae may comprise microalgae belonging to Aurantiochytrium limacinum.
The component derived from the liquid in the Awamori distiller's lees may be a component derived from the liquid obtained by solid-liquid separation of the Awamori distiller's lees.
The present invention also provides a method for producing a food, which comprises using the dried food containing dried algae produced by the above production method.
In addition, the present invention includes a step of culturing heterotrophic microalgae in a medium containing a component derived from the liquid in the Awamori distiller's lees, and a step of drying the cultured heterotrophic microalgae. , also provides a method for improving the flavor of heterotrophic microalgae.

The present invention provides a technique for improving the smell and taste of heterotrophic microalgae themselves. Note that the effects of the present invention are not limited to the effects described here, and may be any of the effects described in this specification.

Preferred embodiments for carrying out the present invention will be described below. The embodiments described below show representative embodiments of the present invention, and the scope of the present invention is not limited only to these embodiments.

1. METHOD FOR PRODUCING DRY FOOD CONTAINING DRY ALGA

A method for producing a dried food containing dried alga bodies according to one embodiment of the present invention includes a step of culturing heterotrophic microalgae in a medium containing components derived from the liquid in the awamori distiller's lees (hereinafter also referred to as a "culturing step"). ), and a step of drying the cultured heterotrophic microalgae (hereinafter also referred to as a “drying step”). A dried food containing dried alga bodies can be obtained by the production method according to the present embodiment. Each step that can be included in the manufacturing method will be described below.

1-1. Culture of heterotrophic microalgae

1-1-1. heterotrophic microalgae

In the culturing step, heterotrophic microalgae are cultured. Examples of the heterotrophic microalgae include microalgae belonging to Thraustochytriales or Labyrinthulids.

Examples of microalgae belonging to the thraustochytrids include Aurantiochytrium, Schizochytrium, Thraustochytrium, Parietichytrium, or Ulkenia. Microalgae belonging to.

Examples of microalgae belonging to the Labyrinthula include microalgae belonging to the genus Labyrinthula.

Examples of the microalgae belonging to the genus Aurantiochytrium include microalgae belonging to Aurantiochytrium limacinum or Aurantiochytrium mangrovei. Strains of Aurantiochytrium rimascinum include, for example, strains SR-21, 4W-1b, NIES3737, ATCC MYA-1381, mh0186, and F29-b. Strains of Aurantiochytrium mangrovey include, for example, strains 18W-13a, RCC893, MP2, BL10, and FB3.

The heterotrophic microalgae used in this embodiment may be one or a combination of two or more. The heterotrophic microalgae preferably include microalgae belonging to the Thraustochytrium family, more preferably microalgae belonging to the genus Aurantiochytrium, and even more preferably microalgae belonging to the genus Aurantiochytrium limacinum. .

1-1-2. Culture medium

In the culture step, a medium containing components derived from the liquid in the Awamori distiller's lees is used. "Awamori distiller's lees" is a distillation residue produced in the manufacturing process of Awamori. A general outline of the manufacturing process of awamori is as follows. First, water and yeast are added to rice koji obtained using Thai rice and black koji to obtain moromi. Next, the moromi is alcohol-fermented to obtain an aged moromi. Finally, Awamori is obtained by distilling the aged moromi. Awamori distiller's lees are the residue produced in the distillation of aged moromi. Awamori distiller's lees is in the form of a slurry and contains a liquid containing organic acids such as amino acids and citric acid, minerals and vitamins, and a solid containing protein and dietary fiber.

The medium containing components derived from the liquid in the Awamori distiller's lees may contain at least components derived from the liquid in the Awamori distiller's lees, and may contain components derived from the solids in the Awamori distiller's lees. It does not have to be included.

A medium containing components derived from the liquid in the awamori distiller's grains can be prepared in the step of preparing the medium. Therefore, the production method according to the present embodiment may include a step of preparing a medium containing components derived from the liquid in the Awamori distiller's lees (hereinafter also referred to as "medium preparation step"). In the medium preparation step, the above-described Awamori distillation residue is used. In the medium preparation step, the Awamori distiller's lees may or may not undergo solid-liquid separation, for example. Hereinafter, the medium preparation process will be described with reference to an example in which the Awamori distiller's lees is solid-liquid separated and an example in which it is not solid-liquid separated.

First, as an example, the medium preparation step may be a step including solid-liquid separation of Awamori distiller's lees. Specifically, the medium preparation step may be a step of preparing a medium containing components derived from a liquid obtained by solid-liquid separation of Awamori distiller's lees.

The Awamori distiller's lees to be solid-liquid separated may be, for example, the Awamori distiller's lees (distillation residue) itself produced in the distillation of the aged moromi. That is, in the medium preparation step, untreated Awamori distiller's lees may be subjected to solid-liquid separation.

Alternatively, the Awamori distiller's lees to be subjected to solid-liquid separation may be, for example, Awamori distiller's lees (distillation residue) produced in the distillation of aged unrefined sake and subjected to at least one treatment. The at least one treatment may be selected from, for example, refrigeration, freezing, heating, concentration, and sterilization. That is, in the medium preparation step, the Awamori distiller's lees subjected to at least one treatment (for example, at least one treatment selected from refrigeration, freezing, heating, concentration, and sterilization) may be subjected to solid-liquid separation.

The solid-liquid separation may be performed by known means such as centrifugation, sedimentation, filtration, compression, and commercially available solid-liquid separators.

The liquid obtained by solid-liquid separation may be used as it is, for example. That is, in the medium preparation step, the medium may be prepared using the liquid itself obtained by solid-liquid separation. For example, the medium may be prepared by mixing the liquid and additives described below.

Alternatively, the liquid obtained by solid-liquid separation may be used after being subjected to at least one treatment, for example. The at least one treatment may be selected from, for example, refrigeration, freezing, heating, concentration, sterilization, and drying. That is, in the medium preparation step, the liquid obtained by solid-liquid separation is subjected to at least one treatment (for example, at least one treatment selected from refrigeration, freezing, heating, concentration, sterilization, and drying). may be used to prepare the medium. For example, a liquid obtained by solid-liquid separation may be subjected to a drying treatment to prepare a dried product, and then the dried product may be mixed with additives described below and water to prepare a culture medium.

Next, as another example, the medium preparation step may be a step that does not include solid-liquid separation of the Awamori distiller's lees. Specifically, the medium preparation step may be a step of using Awamori distiller's lees without solid-liquid separation to prepare a medium containing components derived from the liquid in the awamori distiller's lees.

The Awamori distiller's lees used without solid-liquid separation may be, for example, the Awamori distiller's lees (distillation residue) itself produced in the distillation of aged moromi. That is, in the medium preparation step, the medium may be prepared using untreated Awamori distiller's lees. For example, a medium may be prepared by mixing untreated Awamori distiller's lees, additives described below, and water.

Alternatively, Awamori distiller's lees used without solid-liquid separation may be, for example, Awamori distiller's lees (distillation residue) produced in the distillation of aged moromi that has been subjected to at least one treatment other than solid-liquid separation. good. The at least one treatment may be selected from, for example, refrigeration, freezing, heating, concentration, sterilization, and drying. That is, in the medium preparation step, using Awamori distiller's lees that has been subjected to at least one treatment other than solid-liquid separation (for example, at least one treatment selected from refrigeration, freezing, heating, concentration, sterilization, and drying) Media may be prepared. For example, Awamori distiller's lees may be subjected to a drying treatment to prepare a dried product, and then the dried product may be mixed with the additives described below and water to prepare a culture medium.

The medium prepared in the medium preparation step may contain additives in addition to components derived from the liquid in the Awamori distiller's lees. That is, the medium preparation step may be a step of preparing a medium containing components derived from the liquid in the Awamori distiller's lees and additives.

Examples of the additives include sugars, mineral components (including natural seawater and artificial seawater), organic acids, inorganic acids, organic bases, inorganic bases, vitamins, amino acids, peptides, and proteins. The type of additive contained in the medium may be appropriately selected by those skilled in the art according to the type of heterotrophic microalgae to be cultured.

Examples of the sugars include at least one sugar selected from glucose, galactose, fructose, maltose, sucrose, lactose, oligosaccharides, and sugar alcohols (glycerol, etc.). The amount of sugars in the medium may be appropriately adjusted by those skilled in the art according to the type of heterotrophic microalgae to be cultured.

Examples of the mineral components include sulfates such as potassium sulfate, magnesium sulfate, iron sulfate, ammonium sulfate, copper sulfate, nickel sulfate, and zinc sulfate; phosphates such as potassium phosphate; carbonates such as calcium carbonate; chlorides such as cobalt, manganese chloride, sodium chloride, and calcium chloride; alkali metal oxides; molybdates such as sodium molybdate; selenites such as sodium selenite; At least one mineral component selected from halides; natural sea salts; artificial sea salts such as Red Sea Salt; The amount of mineral components in the medium may be appropriately adjusted by those skilled in the art according to the type of heterotrophic microalgae to be cultured.

In the medium preparation step, the pH of the medium containing components derived from the liquid in the Awamori distiller's lees may be adjusted as necessary. For example, in the medium preparation step, before and/or after adding the above additives, an acid or a base may be added to adjust the pH. The pH may be appropriately adjusted by those skilled in the art according to the type of heterotrophic microalgae to be cultured.

In the medium preparation step, the medium containing components derived from the liquid in the Awamori distiller's lees is preferably sterilized. That is, the medium preparation step is preferably a step of preparing and sterilizing a medium containing components derived from the liquid in the Awamori distiller's lees. The sterilization may be performed by known means such as autoclave sterilization, filter sterilization, boiling sterilization, and radiation sterilization.

For example, when the solid portion of the Awamori distiller's lees remains in the medium, sterilizing the medium at high temperature may solubilize some or all of the solid portion in the medium. Thus, the sterilization treatment may also serve as a treatment for solubilizing the solid portion derived from the Awamori distiller's lees contained in the culture medium.

The medium containing components derived from the liquid in the Awamori distiller's lees may be a liquid medium or a solid medium. A liquid medium is more suitable than a solid medium for mass-culturing heterotrophic microalgae.

1-1-3. Culture conditions

In the culturing step, the heterotrophic microalgae are cultured in a medium containing components derived from the liquid in the Awamori distiller's lees. The component derived from the liquid in the Awamori distiller's lees is preferably a component derived from the liquid obtained by solid-liquid separation of the Awamori distiller's lees. Culturing conditions such as culturing temperature, culturing period, and culturing method in the culturing step may be any conditions as long as heterotrophic microalgae can be cultured. For example, the temperature is 5 to 40° C., preferably 10 to 35° C., more preferably 20 to 25° C., still more preferably 25° C.±1° C., usually for 1 to 10 days, preferably 3 to 7 days. The culture is carried out for 4 to 5 days, and can be carried out by aeration and stirring culture, shaking culture or static culture.

When mass-cultivating the heterotrophic microalgae used in the present embodiment, the culturing step is preferably performed separately for seed culture and main culture. Specifically, in the culture step, after obtaining seed algae by culturing heterotrophic microalgae in a seed culture medium, It is preferable that the step of culturing heterotrophic microalgae by culturing the seed algae in. The seed culture medium may be, for example, a medium known as a medium for culturing heterotrophic microalgae, or may be a medium containing components derived from liquid in Awamori distiller's lees. For efficient mass culture, the medium for seed culture is preferably a medium known as a medium for culturing heterotrophic microalgae. When a medium containing components derived from liquid in Awamori distiller's lees is used as the seed culture medium, the component composition of the seed culture medium may be the same as or different from that of the main culture medium.

The heterotrophic microalgae used in this embodiment may be cultured in a culture apparatus having suitable cell culture means. A "cell culture means" means a means having all functions for culturing cells, for example, a culture tank. The culture tank is selected from a stirring device, a vibrating device, a temperature control device, a pH control device, a turbidity measurement device, a light control device, a constant gas concentration measurement device such as O ₂ , CO ₂ etc., and a pressure measurement device 1 or may have multiple devices. The culture tank may be the same tank as the concentration/separation tank, or may be a tank different from the concentration/separation tank. If the tank is different from the concentration/separation tank, it may be connected by an appropriate means such as a channel.

1-2. Drying of heterotrophic microalgae

In the manufacturing method according to this embodiment, the drying step is performed after the culturing step. In the drying step, the cultured heterotrophic microalgae are dried, and the heterotrophic microalgae become dry algal bodies.

The odor and taste of heterotrophic microalgae obtained without performing a drying process after the culturing process are not preferable as food. Heterotrophic microalgae suitable for food can be obtained by performing both the culturing step and the drying step.

The heterotrophic microalgae to be dried can be, for example, heterotrophic microalgae separated from the medium or a mixture of heterotrophic microalgae and medium. For efficient drying, the heterotrophic microalgae to be dried are preferably heterotrophic microalgae separated from the medium. That is, the production method according to the present embodiment preferably includes a step of separating the cultured heterotrophic microalgae from the medium (hereinafter also referred to as a "separation step") before the drying step. When a separation step is performed, the drying step may be a step of drying the cultured heterotrophic microalgae obtained by the separation. In the separation step, the separation of the medium and the heterotrophic microalgae may be done by known means such as, for example, centrifugation or filtration.

Also, for example, seasonings may be added to the heterotrophic microalgae to be dried. That is, the drying step may be a step of drying the heterotrophic microalgae separated from the medium or a mixture of the heterotrophic microalgae and the medium, and the seasoning. Through such a process, a seasoned dried food containing dried alga bodies can be obtained. The seasonings added may be known seasonings. The form of the seasoning may be, for example, liquid, solid, semi-solid, paste, granule, or powder. The seasoning may be mixed with a liquid, such as water or an aqueous solution, and then added to the heterotrophic microalgae.

The drying may be carried out by means known in the food industry. For example, the drying may be performed by at least one selected from heat drying, low temperature drying, forced air drying, reduced pressure drying, freeze drying, spray drying, air drying, commercially available drying equipment, and the like.

In the production method of the present embodiment, a dried food containing dried alga bodies can be produced by performing the drying step described above. A dry food containing dried alga bodies means both a dry food consisting only of dried alga bodies and a dry food containing dried alga bodies (also containing components other than dried alga bodies). For example, a dried food obtained by drying heterotrophic microalgae and a seasoning corresponds to a dried food containing dried alga bodies (also containing components other than dried alga bodies).

The production method according to the present embodiment may include a step of pulverizing the heterotrophic microalgae (hereinafter also referred to as a “pulverization step”) in addition to the steps described above. The pulverization step may be performed, for example, after the separation step and before the drying step, or after the drying step. The pulverizing step is preferably performed after the drying step. Since the heterotrophic microalgae (dried alga bodies) after the drying process have a reduced water content, they can be easily pulverized and can also be pulverized to a small particle size. The comminution may be performed by known comminution means.

By carrying out the pulverization step, the particle size of the obtained dried algal body can be reduced. As a result, it is possible to improve the mouthfeel of the dried food containing dried alga bodies, and to improve the dispersibility when the dried food containing dried alga bodies is blended with other foods.

1-3. Dried food containing dried alga bodies

A dried food containing dried alga bodies can be obtained by the production method according to the present embodiment. As used herein, the term “food” refers to edible products that can be used directly for human consumption. Foods given to animals other than humans, such as fodder and fodder, do not fall under "food" as defined herein.

The dry food containing dried alga bodies is, as described above, a dry food consisting only of dry alga bodies of heterotrophic microalgae or containing dry algal bodies of heterotrophic microalgae. The dry algal body of the heterotrophic microalga itself has an odor and taste suitable for food. Therefore, the dry food containing dried alga bodies does not have to contain components other than the dried alga bodies. On the other hand, the dried alga body-containing food may contain ingredients other than the dried alga body, for example, to further improve the smell or taste.

The dried food containing dried alga bodies may be eaten, for example, alone, or may be eaten together with other food as a dry seasoning or overcooked food. In addition, the dried alga body-containing dried food may be used as a raw material for other foods.

Heterotrophic microalgae cultured under a general culture environment have a unique fishy smell and are not delicious. Conventionally, a technique of extracting components contained in heterotrophic microalgae (for example, polyunsaturated fatty acids) and adding them to food is known, but it is possible to improve the smell and taste of heterotrophic microalgae themselves and improve the taste of food. No technology has been proposed.

On the other hand, the production method according to the present embodiment can improve the smell and taste of the heterotrophic microalgae themselves, so that the heterotrophic microalgae themselves can be provided as food. The dry algal body of heterotrophic microalgae obtained in the present embodiment has a flavor intermediate between fish and kelp, and has the unique fishy smell of conventional heterotrophic microalgae. do not have.

2. Method for producing food containing dried food containing dried alga

The dried food containing dried alga bodies may be used as a raw material for other foods, as described above. Therefore, the present invention also provides a method for producing a food, including using the dried food containing dried alga bodies produced by the method for producing a dried food containing dried alga bodies. The dried food containing dried alga bodies and the method for producing the same used in the method for producing a food product according to an embodiment of the present invention are as described in the above "1. Method for producing dried food containing dried alga bodies". also applies to this embodiment.

The food production method according to the present embodiment may be, for example, a production method including using the dried food containing dried alga bodies and one or more other ingredients that are acceptable as food. The steps performed in this embodiment may be appropriately selected by those skilled in the art.

The form of the food obtained by this embodiment includes, for example, liquid, solid, semi-solid, paste, granule, and powder, but is not particularly limited.

Types of foods obtained by this embodiment include, for example, processed meat products, processed marine products, processed milk products, processed vegetable products, processed fruit products, oil and fat foods, luxury foods, seasonings, confectionery, frozen foods, and retort pouches. Foods, canned foods, bottled foods, instant foods, and the like, but not particularly limited.

3. Method for improving flavor of heterotrophic microalgae

As described above, the method for producing a dried food containing dried alga bodies can improve the smell and taste of the heterotrophic microalgae themselves. Accordingly, the present invention also provides a method for improving the flavor of heterotrophic microalgae. As used herein, the term "flavor" means smell and taste felt by eating. The method according to the present embodiment provides heterotrophic microalgae with improved flavor. “Improved flavor” means improved flavor compared to heterotrophic microalgal bodies cultured under a general culture environment.

A method for improving the flavor of heterotrophic microalgae according to one embodiment of the present invention includes a step of culturing heterotrophic microalgae in a medium containing a component derived from the liquid in Awamori distiller's lees, and and drying the heterotrophic microalgae. The details of these steps are as explained in the above "1. Method for producing dried food containing dried alga bodies", and the explanation also applies to the present embodiment. The method according to the present embodiment includes the above 1. may or may not include steps other than the steps described in .

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

<Test Example 1>

In Test Example 1, the dry food containing dried alga bodies of the example and the food of the comparative example and the reference example were produced and evaluated.

(1) Food production

[Example 1]

a) Preparation of medium containing components derived from liquid in Awamori distiller's lees

Awamori distiller's lees (distillation residue) obtained from an Awamori manufacturing factory were stored frozen. After the Awamori distiller's lees were naturally thawed at room temperature (25° C.) for 12 hours, they were centrifuged at 6000×g for 10 minutes. The resulting liquid (supernatant) was adjusted to pH6. For 1 L of liquid, 40 g of glucose and 16.7 g of Red Sea Salt were added. As a result, a medium containing components derived from the liquid in the Awamori distiller's lees (hereinafter also referred to as "Awamori residual lees-containing medium") was obtained.

b) Preparation of GTY medium

20 g of glucose, 5 g of yeast extract, 10 g of tryptone, and 16.7 g of Red Sea Salt were added to 1 L of distilled water. A GTY medium was thus obtained.

c) seed culture

Aurantiochytrium rimascinum SR-21 strain (FERM BP-5034) obtained from NITE (National Institute of Technology and Evaluation) was cultured with shaking in GTY medium for 3 days to obtain seed algae.

d) main culture

The medium containing residual Awamori cake was sterilized by autoclave at 120° C. for 20 minutes, and 10 mL of GTY medium containing seed algae was seeded to 1 L of the medium containing residual cake of Awamori, followed by shaking culture for 72 hours.

e) separation, drying and grinding

After the main culture, the medium was centrifuged to separate the cultured Aurantiochytrium rimascinum (algal body) from the medium. The separated alga bodies were dried at 150° C. for 1 minute using a drum dryer to obtain dry alga bodies. Thereafter, the dried alga body was pulverized using a fine pulverizer (Masuko Sangyo Co., Ltd.: Super Mascolloider) and an electric coffee mill (Taisei Shoji Co., Ltd.). As a result, a dried algal body-containing dried food of Example 1 was obtained.

[Example 2]

In the drying step, the alga bodies were dried at 60° C. for 8 hours using a hot air dryer, and then dried for 10 hours using a freeze dryer. A dry food containing dried alga bodies of Example 2 was obtained in the same procedure as in Example 1 except for this.

[Comparative Example 1]

In the main culture step, the GTY medium was sterilized in an autoclave at 120° C. for 20 minutes, and 10 mL of the GTY medium containing seed algae was seeded per 1 L of the GTY medium. A dry food containing dried alga bodies of Comparative Example 1 was obtained in the same manner as in Example 2 except for this.

[Comparative Example 2]

Pre-dried algal bodies of Comparative Example 2 were obtained in the same procedure as in Example 1, except that the algal bodies were not dried and pulverized after being separated from the medium containing Awamori residue after the main culture.

[Comparative Example 3]

A pre-dried algal body of Comparative Example 3 was obtained in the same procedure as in Comparative Example 1, except that drying and pulverization were not performed after separating the algal body from the GTY medium of the main culture.

[Reference example]

The frozen Awamori distiller's lees (distillation residue) used for preparing the medium in Example 1 were thawed and then dried at 150° C. for 1 minute using a drum dryer. As a result, a dry product of Awamori distillation lees of Reference Example was obtained.

(2) Food evaluation

A panel (five persons) ate each food obtained in (1) above, and evaluated and scored each evaluation item according to the evaluation criteria shown in Table 1 below. The scores given by the five persons were averaged, and the numerical value obtained by rounding off to the second decimal place was used as the score for each evaluation item.

Regarding the odor and taste shown in the above evaluation items, the higher the score, the more preferable the food. Therefore, it can be judged that the food obtained in (1) above has a more favorable flavor as the score of each evaluation item is higher.

Regarding the "taste" shown in the evaluation items above, "greasy," "umami," and "acridity" are the odor and taste felt when the food is contained in the mouth, and the "aftertaste (rich, delicious)." )” and “aftertaste (unpleasant)” are tastes (aftertastes) felt after swallowing food.

In addition, before performing the above evaluation, the evaluation criteria were adjusted among the panels in order to improve the accuracy of the evaluation by the panel. As a result, for the evaluation items except for some, the flavor felt when eating a specific food was used as the standard (standard score: 2 or 3 points), and foods other than the specified food were compared with the standard. evaluated. Specifically, for "aroma" and "greasy", the flavor of Example 2 was used as a reference (reference point: 2 points). As for the "fishy smell", the flavor of Comparative Example 1 was used as a reference (reference point: 3 points). Regarding the "oxidized odor of oil", the flavor of Comparative Example 1 was used as a reference (reference point: 2 points). For "umami", "aftertaste (rich/delicious)", and "aftertaste (unpleasant)", the flavor of Example 1 was used as a standard (evaluation score: 3 points).

The evaluation results of Examples, Comparative Examples, and Reference Examples are shown in Table 2 below.

Examples 1 and 2 had more evaluation items with higher evaluation points than Comparative Examples 1 to 3, and had a flavor suitable for food. Examples 1 and 2 had a flavor intermediate between that of fish and kombu seaweed, and had umami and a good aftertaste. Example 1 had more evaluation items with higher evaluation points than Example 2, and had a flavor more suitable for foods. All of Comparative Examples 1 to 3 could not be said to have a flavor suitable for foods. Comparative Examples 2 and 3, which did not undergo the drying process, had a very fishy smell and a very bad taste.

From the comparison between Examples 1 and 2 and Comparative Example 2, and between Comparative Example 1 and Comparative Example 3, in order to obtain algal bodies suitable for food, a culture process using a specific medium and a drying process are required. It turns out that it is necessary to do both. In addition, it can be seen that drying the alga bodies effectively suppresses especially the "fishy smell", "oxidized oil smell" and "fermented smell".

The "harsh" taste was felt strongly in the dried awamori residue of Reference Example, but was hardly felt in Examples 1 and 2 and Comparative Examples 1-3. From this result, it is considered that the flavor of the Awamori distiller's lees itself is not added to the flavor of the algal body after cultivation or drying.

<Test Example 2>

In Test Example 2, seasonings containing the dried algal body-containing dry food of Examples 1 and 2 or the food of Comparative Example 1 were produced and evaluated.

(1) Manufacture of seasonings

Salt and the dried food containing dried alga bodies of Example 1 were mixed at a weight ratio of 10:1 (salt: Example 1 = 10:1), and a seasoning (hereinafter also referred to as "seasoning of Example 1") was prepared. ). Seasonings of Example 2 and Comparative Example 1 were also obtained by the same procedure (hereinafter also referred to as "seasoning of Example 2" and "seasoning of Comparative Example 1", respectively).

(2) Evaluation of seasonings

The seasonings of Examples 1 and 2 and Comparative Example 1 were evaluated by the same procedure as in Test Example 1 above.
The evaluation results are shown in Table 3 below.

The seasonings of Examples 1 and 2 had more evaluation items with higher evaluation points than the seasoning of Comparative Example 1, and had good smell and taste. In particular, in the seasonings of Examples 1 and 2, the oxidized odor of the oil was reduced compared to the seasoning of Comparative Example 1, the umami was increased, and the aftertaste was good. The seasoning of Example 1 had more evaluation items with higher evaluation points than the seasoning of Example 2, and had a more preferable flavor as a seasoning.

<Test Example 3>

In Test Example 3, a clear soup containing the dried food containing dried alga bodies of Examples 1 and 2 or the food of Comparative Example 1 was produced and evaluated.

(1) Production of clear soup

0.8 g of the seasoning of Example 1 obtained in Test Example 2 and 100 mL of hot water were mixed to obtain a clear soup (hereinafter also referred to as "clear soup of Example 1"). The seasonings of Example 2 and Comparative Example 1 were also prepared by the same procedure (hereinafter also referred to as "clear soup of Example 2" and "clear soup of Comparative Example 1", respectively).

(2) Evaluation of clear soup

The clear juices of Examples 1 and 2 and Comparative Example 1 were evaluated by the same procedure as in Test Example 1 above. The evaluation results are shown in Table 4 below.

The clear soups of Examples 1 and 2 had more evaluation items with higher evaluation points than the clear soup of Comparative Example 1, and had good smell and taste. In particular, the clear soups of Examples 1 and 2 had a more pronounced savory aroma than the clear soup of Comparative Example 1, and had an increased umami and a good aftertaste. The clear soup of Example 1 had more evaluation items with higher evaluation points than the clear soup of Example 2, and had a more preferable flavor as a clear soup.

Claims (7)

Culturing the heterotrophic microalgae in a medium containing components derived from the liquid in the Awamori distiller's lees;
drying the cultured heterotrophic microalgae;
A method for producing a dried food containing dried alga bodies. 2. The method for producing a dried algal body-containing dry food according to claim 1, wherein the heterotrophic microalgae include microalgae belonging to Thraustochytriales. 3. The method for producing a dry algal body-containing dry food according to claim 1 or 2, wherein the heterotrophic microalgae include microalgae belonging to the genus Aurantiochytrium. The method for producing a dry algal body-containing dry food according to any one of claims 1 to 3, wherein the heterotrophic microalgae include microalgae belonging to Aurantiochytrium limacinum. 5. The dried algal body according to any one of claims 1 to 4, wherein the component derived from the liquid in the Awamori distiller's lees is a component derived from the liquid obtained by solid-liquid separation of the Awamori distiller's lees. A method for producing a dry food containing the food. A method for producing a food, comprising using a dried food containing dried algae produced by the production method according to any one of claims 1 to 5. Culturing the heterotrophic microalgae in a medium containing components derived from the liquid in the Awamori distiller's lees;
drying the cultured heterotrophic microalgae;
A method for improving the flavor of heterotrophic microalgae.