JP5595051B2 - EPA and DHA increasing agent for livestock and method for producing the same - Google Patents

Description

  The present invention relates to an EPA and DHA increasing agent for livestock such as pigs and a method for producing the same.

  Conventionally, it has been pointed out that dishes such as pork cause obesity and adult diseases due to a large intake of saturated fatty acids. On the other hand, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are considered to be essential nutrients because they cause skin disorders and poor development of the central nervous system of infants when insufficient, but they can be synthesized by the human body. Because it is not possible, it is said that it must be taken from fish containing them.

JP-A-6-319465

  However, in the modern eating habits that have become more westernized, meat dishes tend to be preferred by almost all age groups, so in recent years there has been a large amount of meat, especially obesity due to large intakes of saturated fatty acids contained in pork. Adult disease is a major problem. As mentioned above, EPA and DHA are essential nutrients, but since they cannot be synthesized by the human body, they can only be consumed mainly in fish dishes, but in recent diets, especially young people eat fish dishes. Since opportunities are decreasing, there is concern about insufficient intake of EPA and DHA.

  The present invention has been made paying attention to such problems of the prior art, and consumers eat “livestock such as pork, which has already become a leading part of meals in the lives of modern people, by providing consumers with“ essential nutrients ”. EPA and DHA ”can be sufficiently ingested, it is possible to avoid problems such as obesity and adult diseases associated with eating meat such as pork, It is an object of the present invention to provide a livestock EPA and DHA increasing agent and a method for producing the same, which can have a good texture and can be produced, stored and handled at a very low cost.

  The present invention for solving the above problems is an EPA and DHA increasing agent for livestock as described below and a method for producing the same.

That is, the livestock EPA and DHA increasing agent according to the present invention is manufactured by pulverizing and sterilizing a residue containing fish, storing it in a tank, adding a koji mold to this, fermenting it, and changing it into a substantially liquid state. EPA and DHA for substantially liquid livestock (including poultry such as chickens ) containing at least 1.70 g or more of EPA (eicosapentaenoic acid) per 100 g and containing 5.79 g or more of DHA (docosahexaenoic acid) per 100 g It is an increasing agent, and is an EPA and DHA increasing agent for livestock that increases the content per unit weight of EPA and DHA in livestock meat by providing it to livestock.

  In one embodiment of the present invention, a residue including fish dishes from a store such as a restaurant is collected, crushed, sterilized, and stored in a tank. It was made to ferment until it became substantially liquid for 30 hours.

  When using the EPA and DHA increasing agent for livestock according to the present invention, the content per unit weight of EPA and DHA in livestock meat such as pork can be significantly increased, so that the essential nutrients EPA and DHA are consumed. It is possible for a person to eat enough and to avoid problems such as obesity and adult diseases associated with eating livestock such as pork, and as a result, to the health of modern people who are increasingly eating meat It will be possible to provide good livestock meat.

  In particular, when the EPA and DHA increasing agent for livestock according to the present invention is provided to livestock, the content per unit weight of EPA and DHA in the meat (which is deeply related to the texture when put in the mouth) can be increased. ， Meat can be made to have a mellow texture with a good melt. In particular, the EPA and DHA increasing agent for livestock according to the present invention can be produced at a very low cost because food residues such as fish dishes are used as raw materials. In particular, since the EPA and DHA increasing agent for livestock according to the present invention is substantially liquid, it can be easily transferred from a stored tank to a place where livestock is located such as a piggery by a pump and a pipe. Cost can be greatly reduced. Furthermore, the substantially liquid livestock EPA and DHA increasing agent according to the present invention has a relatively strong acidity (details will be described later, but about pH 3.00 to 4.50), so it is specially cooled for storage. Therefore, the storage cost can be greatly reduced.

It is a figure which shows the analysis result by the gas chromatography of the black loin of the black pig which supplied this Example 1 of this invention. It is a figure which shows the analysis result by the gas chromatography of the commercially available black pig lower loin as a comparative example of the present Example 1. The figure which shows the analysis result by the gas chromatography of all the bottom loin of black pig (A, B, C) which supplied this Example 1 (A, B, C) and all the bottom loin of commercial black pig carcass (A, B). It is. It is a figure which shows the analysis result by the gas chromatography of 1 piece of rose meat of black pig which supplied this Example 1, and 2 pieces of rose meat (A, B) of commercial black pig carcass. It is a figure for demonstrating the GC (gas chromatography) analysis process of the fats and oils in the substantially liquid body (EPA and DHA increase agent) by the present Example 1. FIG. It is a figure which shows the GC analysis result of the fats and oils in the substantially liquid body (EPA and DHA increase agent) by the present Example 1.

  As the best mode for carrying out the present invention, an example of a process for producing livestock EPA and DHA increasing agents by the present inventor will be described. First of all, the residue (such as about 20 to 30% fish, about 25 to 30% rice, about 45 to 50% vegetables) such as fish dishes from restaurants and the like for lunch is 15 It was collected around the time and stored in the refrigerator, and at night it was collected around the store (22:00) and stored in the refrigerator. The next day, they were collected in a cold car and transported to the center around 11:00, where the residue was crushed. The crushed residue was automatically conveyed from the crusher to the fermentation tank by a pipe and a pressure pump. In the process of pumping by the pump, the crushed residue was steam sterilized with steam of about 80 degrees. The time for this crushing and pumping was about 1 hour.

  Next, from about 12:00 when the residue was crushed and pumped, a predetermined amount of Aspergillus was administered to the fermentation tank. As the koji mold, “Kawauchi Kuro Koji” manufactured by Genso Laboratories Co., Ltd. was used in this experiment. The dosage was 1 kg of koji mold per ton of the residue. The fermentation time with this koji mold was about 24 hours. As a result of this fermentation, the residue was transformed into a substantially liquid (muddy shape). The substantially liquid material was collected by a vacuum car, and the substantially liquid material was added to the corn feed in each piggery feed box and fed to the pigs (several animals) for this experiment.

  The details will be shown in the following examples, but the meat after the present liquid material is added to conventional livestock feed such as corn feed and fed to livestock for a certain period of time (for example, about one month in this embodiment) It has been found that EPA and the like are contained more in comparison with the livestock meat that is fed only the livestock feed.

  Example 1 of the present invention will be described below. Fish dishes from restaurants and other stores (for example, 20-30% for fish, about 30% for rice and about 40-50% for vegetables) are collected around 15:00 in the daytime and stored in the refrigerator. For storage and night, they were collected around the time of closing (22:00) and stored in a refrigerator. The next day, they were collected in a cold car and transported to the center around 11:00, where the residue was crushed. The crushed residue was automatically conveyed from the crusher to the fermentation tank by a pipe and a pressure pump. In the course of pumping with the pump, the residue was steam sterilized with steam at about 80 ° C. The time for this crushing and pumping was about 1 hour.

  Next, from about 12:00 when the residue was crushed and pumped, a predetermined amount of Aspergillus was administered to the fermentation tank. As the koji mold, “Kawauchi Kuro Koji” manufactured by Genso Laboratories Co., Ltd. was used in this experiment. The dosage was 1 kg of koji mold per ton of the residue. The fermentation time with this koji mold was about 24 hours. As a result of this fermentation, the residue was transformed into a substantially liquid (muddy shape). The substantially liquid material was collected by a vacuum vehicle. The recovered substantially liquid material was added to livestock feed made from corn, and was fed to pigs (several animals) for this experiment. Specifically, the collected substantially liquid material is once stored in a piggery tank, and at the time of feeding, it is supplied to each piggery feed box with a pump and a pipe. It was added to the feed and fed to the pigs (several animals) for this experiment.

  We analyzed and compared the lipid content and fatty acid composition of pork meat and commercial pork that had been eaten for a certain period of time (for example, about a month) with corn feed supplemented with this liquid. (Note that lipid is a substance closely related to texture (texture when put in the mouth)).

(Sample for analysis)
As a sample according to Example 1, a specific part of black pork meat (3 points of lower loin and 1 piece of loose meat) that had been eaten for a certain period of time (for example, about 1 month) with the addition of the present liquid substance to corn feed. Collected. As a comparative example, commercially available black pork carcass (lower loin 2 points, rose meat 2 points) was prepared.

(Analysis method)
A certain amount of adipose tissue of each sample was taken out and subjected to crude fat extraction, and the methylated derivative was subjected to fatty acid composition analysis using Shimadzu Gas Chromatography GCMS-QP5050A.

(Analysis result 1)
Hereinafter, an actual analysis pattern by gas chromatography of the black loin 3 points (A, B, C) of the black pig of Example 1 and 2 points (A, B) of the black loin carcass of commercial black pork will be described. FIG. 1 shows an analysis pattern by gas chromatography of the lower sir A of black pig according to Example 1, and FIG. 2 shows an analysis pattern by gas chromatography of lower sir A of black pig. 1 and 2, the left side (chromatogram) is a peak pattern obtained by analysis, and the right side is an enlarged view (enlarged chromatogram). In these figures, each fatty acid type is seen as a peak. In addition, the height of the mountain is calculated as the content. The peak of EPA (eicosapentaenoic acid) is particularly noticeable in this analysis. That is, as shown in the enlarged right side of FIG. 1, the EPA peak was clearly confirmed in the black pork loin A of this sample, but as shown in the right side of FIG. In A (comparative example), no clear peak was observed.

  1 and 2 above are actual analysis patterns by gas chromatography of A in 3 lower loins of black pig supplied with Example 1 and A in 2 lower loins of commercial black pork carcass. FIG. 3 shows all of the three lower loins of black pig (A, B, C) of Example 1 and all of the two lower loins of commercial black pork carcass (A, B). The analysis pattern by gas chromatography is shown. Referring to FIG. 3, all three lower pork loins (A, B, C) of Example 1 and all two lower pork loins (A, B) of the commercial black pig carcass (A, B) in this example. The EPA peak was clearly confirmed in 1 black pork loin A, B, and C, but no clear peak was observed in the commercially available black pork loin A and B of the comparative example.

(Analysis result 2)
Next, the analysis results by gas chromatography of one piece of black pork from Example 1 and two pieces (A, B) of commercial black pork carcass will be described. As shown in FIG. 4, similar to the results of the analysis of the lower loose shown in FIGS. 1, 2, and 3 above, the black pigs supplied with Example 1 showed a clear peak of EPA, compared with In the commercial black pig of the example, almost no peak was observed in both points.

(Analysis result 3)
Next, Table 1 shows the analysis results of each fatty acid by gas chromatography of one piece of black pork meat supplied in Example 1 and one piece of raw pork carcass (comparative example) (A). Show. As shown in Table 1 below, the EPA in the fats and oils of the black pork belly supplied with Example 1 was 0.24 g per 100 g compared to 0.00 g per 100 g in the comparative example, compared with the comparative example. It was found that the content per 100 g was significantly high. Moreover, DHA in fats and oils in the rose meat of the black pig supplied with Example 1 is 0.50 g per 100 g compared with 0.07 g per 100 g in the comparative example, and is significantly contained per 100 g as compared with the comparative example. I found that the amount was large. Moreover, as shown in the following Table 1, also about linoleic acid and eicosatrienoic acid, it turned out that the content of the pork of the black pig which supplied this Example 1 is more per 100g than a comparative example. Therefore, it was shown that the carcass of the black pig supplied with Example 1 contains more EPA and DHA than the commercially available black pig.

(Analysis result 4)
Next, the present inventor conducted GC (gas chromatography) analysis of fats and oils in the substantially liquid material (EPA and DHA increasing agent) according to Example 1. FIG. 5 is a diagram for explaining this analysis process. In this analysis, as shown in FIG. 5, the substantially liquid material of the present case was centrifuged to extract and collect oil and fat, and this was subjected to GC analysis. FIG. 6 shows the results of this analysis. From this analysis result, a clear peak of EPA was also observed for this substantially liquid as shown in FIG. 6 (the right side of FIG. 6 is an enlarged chromatogram on the left side).

  From the above analysis results, the fats and oils in the substantially liquid material (EPA and DHA increasing agent) according to Example 1 contain relatively high concentrations of EPA and DHA. Compared with the meat of livestock fed by adding the substantially liquid (by EPA and DHA increasing agent) according to Example 1, It was found that EPA and DHA were contained significantly more.

(Other analysis)
As a result of measuring the pH of the substantially liquid material (EPA and DHA increasing agent) according to Example 1, the present inventor showed a relatively strong acidity of pH 3.00 to 4.50.
In addition, the inventor measured the EPA and DHA contents in the substantially liquid material (EPA and DHA increasing agent) according to Example 1. That is, Table 2 shows the results of measuring the EPA and DHA contents of three substantially liquid bodies (EPA and DHA increasing agents) having different production dates according to Example 1. As shown in Table 2 below, the EPA contents of these three substantially liquid materials (EPA and DHA increasing agent) are 1.74 g, 1.84 g, and 1.70 g per 100 g, respectively, and the average is 1.76 g. there were. Further, as shown in Table 2 below, the DHA contents of these three substantially liquid materials (EPA and DHA increasing agent) are 5.79 g, 7.10 g, and 6.85 g per 100 g, respectively, and the average is 6. It was 58 g.

  As described above, when the EPA and DHA increasing agent (substantially liquid) according to Example 1 is used, the content per unit weight of EPA and DHA can be significantly increased as a component of livestock such as pork. Therefore, consumers can sufficiently consume EPA and DHA, which are essential nutrients, with meat dishes alone, and can avoid problems such as obesity and lifestyle-related diseases associated with eating livestock such as pork. As a result, the effect of being able to provide good livestock meat for the health of modern people who are increasingly eating meat is obtained.

  In particular, when the EPA and DHA increasing agent according to Example 1 is provided to livestock, the content of EPA and DHA in the meat (which is deeply related to the texture when put in the mouth) can be increased. It can be made to have a mellow texture that is easy to talk about. In particular, the substantially liquid EPA and DHA increasing agent according to Example 1 can be manufactured at a very low cost because it uses food residues such as fish dishes as raw materials. In particular, since the EPA and DHA increasing agent according to Example 1 is substantially liquid, it can be easily supplied from a stored tank to a place where livestock such as a pig house is located via a pump and a pipe. Handling can be made much more efficient and cost can be reduced. Furthermore, since the EPA and DHA increasing agent (substantially liquid substance) according to Example 1 has a relatively strong acidity (for example, pH 3.00 to 4.50), there is no need for special cooling for storage. The storage cost can be greatly reduced.

  As mentioned above, although each Example of this invention was described, this invention is not limited to what was described as each said Example, A various correction and change are possible. For example, in Example 1 above, the results of analyzing EPA and DHA in pork meat when the EPA and DHA increasing agent (substantially liquid) according to Example 1 is added to the feed and fed to the pig. As described above, the EPA and DHA increasing agent (substantially liquid) of the present invention can be used not only for pigs but also for increasing EPA and DHA in meat of general livestock such as chickens, and so on. Those skilled in the art can naturally expect that the same effect can be obtained even when the above is done.

  Further, in the first embodiment, as described above, “the residue of fish dishes from restaurants and the like (for example, 20-30% for fish, about 30% for rice and about 40-50% for vegetables). ) ”As a raw material by the above-mentioned method, it contains 1.76 g or more of EPA per 100 g on average and 6.58 g or more of DHA per 100 g on average. A substantially liquid (EPA and DHA increasing agent) is obtained. However, the present invention is not limited to the first embodiment as described above. For example, the ratio of the fish-derived food waste in the raw material of the present invention is set to “stores such as restaurants” as in the first embodiment. The residue of the fish dishes coming out of (e.g., 20-30% for fish, about 30% for rice and about 40-50% for vegetables), thereby increasing the amount of liquid according to the present invention (EPA and DHA). Of course, the content of EPA and DHA in the increasing agent) can be further increased.

Claims (1)

It is manufactured by pulverizing and sterilizing the residue containing fish, storing it in a tank, fermenting it and fermenting it to change it into a substantially liquid state. At least 1.70 g of EPA (eicosapentaenoic acid) per 100 g is produced. A substantially liquid EPA and DHA increase agent for livestock (including poultry such as chickens ) containing 5.79 g or more of DHA (docosahexaenoic acid) per 100 g . A livestock EPA and DHA increasing agent that increases the content per unit weight of EPA and DHA.

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