JPH078221A - Marine product containing docosahexaenoic acid and its production - Google Patents

Abstract

PURPOSE:To obtain a marine product containing docosahexaenoic acid, producible from marine microalgal cells, having excellent storage stability and containing a large amount of docosahexaenoic acid(DHA). CONSTITUTION:This marine product containing docosahexaenoic acid contains docosahexaenoic acid(DHA) in combination with table luxuries.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a marine product containing an algal body obtained from marine microalgae. More specifically, it relates to a method for producing a food containing a large amount of docosahexaenoic acid, having no odor such as fish oil, and having an aroma such as oyster. Docosahexaenoic acid is a highly unsaturated fatty acid, which has been recently reported to have various physiological effects such as a cholesterol lowering effect, an anticoagulant effect, and a learning function improving effect.

[0002]

2. Description of the Related Art Docosahexaenoic acid (DHA), a highly unsaturated fatty acid that has been reported to have various physiological effects, has long been known to be contained in fish oil, and health foods made from that fish oil have been sold. ing. However, the content ratio of DHA in fish oil to total fatty acids is 10 to 15%.
Since it is low and it is difficult to remove the fishy odor,
It is in the form of pills that is covered with gelatin. On the other hand, foods often require heat processing, but since docosahexaenoic acid is very easily oxidized, it cannot be added to general foods and heated in air.

[0003] Recently, the discovery of orbital adipose tissue of various fishes highly enriched in docosahexaenoic acid and the progress of separation and purification techniques have enabled the fractionation of docosahexaenoic acid. However, there are problems such as the use of expensive reagents for separation and purification, the peculiar fish odor derived from fish oil, and the unstable supply of raw materials, resulting in inconsistent quality.
The purified product is expensive as a food and cannot be used. In order to solve these problems, methods for selectively producing docosahexaenoic acid in microorganisms have been studied.

[0004] For example, in a study by Platima Bupai et al., It has been reported that Thraustochytrium aureum belonging to a lower fungus produces docosahexaenoic acid (Appl. Microbi
ol.Biotechnol., 35, 706 (1991)), which requires light for culturing and has a similar physical property to arachidonic acid.
There is a problem that a special and large-scale culturing device and a high-level separation and purification facility are required, such as simultaneously producing 10 to 20% of other highly unsaturated fatty acids such as eicosapentaenoic acid. In addition, in the study by Earl Jay Henderson et al., It was reported that the marine microalga Crypthecodinium cornie produces almost 9% of docosahexaenoic acid as polyunsaturated fatty acid based on all fatty acids. (See Phytochemistry, 27 (6), 1697 (1988)), however, has problems such as static culture, which is not suitable for large-scale culture, and low content of docosahexaenoic acid.

On the other hand, the present inventors not only improved the algal productivity by culturing marine microalgae by a method such as liquid shaking culture or liquid submerged culture, but also, as highly unsaturated fatty acids, only docosahexaenoic acid was used. It has been found that the docosahexaenoic acid content in lipids is dramatically increased and that the content of docosahexaenoic acid in lipids is dramatically increased (Japanese Patent Application No. 04-077189).

[0006]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention An object of the present invention is to grow algae that belong to marine microalgae and have the ability to produce docosahexaenoic acid by shaking culture or deep aeration agitation culture, It is intended to obtain an alga containing a large amount of docosahexaenoic acid, and to produce a marine product containing an alga that is stable against oxidation even in a heat-processed food without separating and extracting docosahexaenoic acid.

[0007]

As a result of diligent efforts to solve these problems, the present inventors have developed a marine microalgae having the ability to produce docosahexaenoic acid,
When cultured by shaking culture or deep aeration stirring culture,
The inventors have found that the content of docosahexaenoic acid in the lipids of the obtained algal cells dramatically increases, and the present invention has been completed. That is, the present invention provides a marine product containing docosahexaenoic acid containing marine microalgae containing docosahexaenoic acid (DHA). In addition, during the production process of marine microalgae containing docosahexaenoic acid (DHA),
Alternatively, the present invention provides a method for producing a marine product containing docosahexaenoic acid, which comprises mixing the product into the final product. Further, the present invention provides a method for producing a marine product containing docosahexaenoic acid, which comprises kneading a marine microalgae containing docosahexaenoic acid (DHA) with sodium alginate, adding a carotenoid pigment, and spherically molding the mixture. And, it is preferable that the marine product containing docosahexaenoic acid is a boiled food. It is also preferred that the docosahexaenoic acid-containing marine product is a powder or granular food product. The marine product containing docosahexaenoic acid is preferably an artificial molded product of fish eggs. The marine microalgae is preferably Crypthecodinium cohnii.

The present invention will be described in more detail below.
The microorganism used in the present invention may be a marine microalgae that produces docosahexaenoic acid, for example, genus Crypthecodinium, especially Crypthecodinium
There are Cornie species. Specifically, Crypthecodinium Cornie ATCC 30021, 30543, 30
556, 30571, 30572, 30575, 500
51, 50053, 50055, 50056, 5005
8, 50060 and the like. Among them, Crypthecodinium cornii ATCC30021 is DHA
Is preferred because it contains a large amount of. These are known algae such as ATCC (American Type Culture Collec).
It is available from preservation organizations such as

The algal bodies of algae used in the present invention are obtained by culturing marine microalgae and the algal bodies obtained from the culture solution are wet algal bodies as they are, or dried algal bodies such as freeze-dried. be able to. In addition, if the alga body is sterilized with ethanol or the like as necessary, or if it is heated and sterilized to completely stop the activity of the alga body as a viable cell, excellent storage stability and stability in foods are achieved. Is more preferable. Furthermore, the algal bodies of algae used in the present invention are excellent in the storability of the algal bodies as raw materials until the food is manufactured, if the algal bodies are dry algal bodies such as powder, and are added in any manufacturing process of food manufacturing Is also excellent in that it can be mixed homogeneously.

Cultivation of marine microorganisms uses the following media and methods. As a medium for culturing algae used in the present invention, a medium having any composition can be used as long as the medium can grow well. The culture method may be any culture method such as static culture, liquid shake culture (rotary shake culture), liquid tank culture, batch culture, fed-batch culture and continuous culture, but liquid shake culture capable of mass production, deep aeration stirring Purification by culture or continuous culture is preferred. As the method of liquid shaking culture and deep aeration stirring culture, the method described in Japanese Patent Application No. 04-077189 may be used. The continuous culture method is described in Japanese Patent Application No. 05-099.
The method as described in No. 656 may be used. The alga bodies are collected from the culture broth obtained by the above-mentioned method, after being collected by filtration, centrifugation, etc., washed several times with distilled water, wet alga bodies, alga body paste, or a heat-dried product,
It can be used in the form of powder as a dried alga body such as a freeze-dried product and a spray-dried product. In this way, when algae belonging to Crypthecodinium cornii as marine microalgae are subjected to liquid shaking culture or liquid deep culture,
It should be noted that not only docosahexaenoic acid alone is produced as a polyunsaturated fatty acid, but also the proportion of docosahexaenoic acid in lipids can be increased to about 40%, which is surprising.

An example of the fatty acid composition in the dried algal cells is shown in Table 1. Further, docosahexaenoic acid is contained as a highly unsaturated fatty acid in the lipid in an amount of about 10% by weight in the alga body. The dried algal cells can be obtained in the form of powder, and the primary particle diameter of the powder is about 10 μm. Such powdery alga bodies are easily mixed when kneaded with foods, and further, docosahexaenoic acid in the alga bodies is present in the alga bodies and is therefore hardly oxidized and has high storage stability as a raw material. Further, it is more preferable to use the dried algal cells obtained by heating and freeze-drying because the activity of the algal cells as a living body can be stopped. Further, the obtained microbial cells are not dried but kneaded with a favorite food as they are as wet algal cells to produce a marine product product, whereby a docosahexaenoic acid-containing marine product product having an oyster meat-like flavor can be obtained.

The marine product of the present invention is a highly palatable food, and includes boiled foods, artificial moldings of fish roe such as salmon roe and caviar, and powders or granules. Tsukudani foods include squid, cod roe, saltwater fish such as shrimp, sweetfish, funa,
Examples include freshwater fish such as shrimp, kelp, and seaweed. In addition, vegetables such as lotus root, burdock, butterbur, beef, pork,
The same goes for Tsukudani such as edible livestock meat such as chicken meat. Examples of powdered or granular foods include kelp, fish, shellfish or eggs thereof. Further, meat or vegetable soup, cocoa, malt, coffee, tea, green tea, potato, wheat, kudzu, skim milk powder, extracts of dried eggs of birds, pulverized products, granules and the like can also be used. The marine product product containing docosahexaenoic acid of the present invention is a food product containing a large amount of docosahexaenoic acid, and specifically, a food product containing an alga containing docosahexaenoic acid in the above-mentioned marine product product. Specific examples include kelp tea, powdered soup, seafood powder, artificial moldings of fish eggs such as salmon roe, and boiled fish. Also, cocoa, adjusted cocoa, malt drink, powdered coffee, powdered black tea, powdered tea, starch, flour, premixes such as okonomiyaki and pancakes, kudzu powder, skim milk powder, dried eggs, simmered edible meat and vegetables, etc. It can be used similarly. Further, in the present invention, a bulking agent, a preservative, a coagulant, an antioxidant, a colorant, an alcohol and the like which are usually added to foods may be added appropriately.

Typical methods for producing a marine product containing docosahexaenoic acid using the favorite food of the present invention include the following methods, but the present invention is not limited to these methods. Cut kelp, seaweed, vegetables or meat for edible meat into suitable size, add seasonings and additives such as sugar, soy sauce, amino acids, salt, caramel, leave it for a while to let it taste, and then heat it. Stew. Alternatively, the raw material may be dried in advance to reduce the water content, and then the seasoning and additives described above may be added and then cooked. The alga bodies may be added at the same time as the seasoning and additives are added, when they are left standing for a while, when they are heated and boiled, or after they are boiled. In the case of kelp tea, kelp tea is crushed and the seaweed microalgae algal bodies and additives such as salt, seasonings and preservatives are added to form kelp tea. At the time of adding the marine microalgae, it is preferable to crush the kelp so as not to damage the algal bodies and then add it together with other additives. In the case of powdered tea, green tea is crushed, and marine microalgae and, if necessary, additives such as salt, seasonings and preservatives are added to prepare powdered tea. Regarding the timing of adding the marine microalgae, it is preferable to crush the green tea so as not to damage the algal cells and then add it together with other additives.

In the case of a premix such as potato starch, wheat flour, okonomiyaki or pancake, it is necessary to add marine microalgae after milling the raw materials such as potato starch, kudzu extract, or wheat. It is preferable because it does not damage the alga. In the case of powdered soup, boiled meat or vegetables is concentrated, and as a paste, seasonings such as salt, sugar and sodium glutamate are mixed if necessary, and dried to obtain a solid soup. Then, this is crushed into a powder, or the broth is lyophilized to obtain a powder or granules. Also, meat extracts, powdered vegetables, salt, sugar,
Mix seasonings such as sodium glutamate and dry to make powder or granular soup. When adding the marine microalgae, in the case of powdered soup, it may be mixed with broth and dried, or the broth may be dried, powdered or granulated, and then algal bodies may be added to the soup. In the case of, it may be mixed with boiling water and dried, or added to paste-like soup, kneaded, put in a mold and dried. Furthermore, even if the alga body is mixed and heated with the soup broth, DHA is present in the alga body of the marine microalgae, so DH in the marine product is
The content of A is maintained. Powdered beverages such as cocoa, coffee and tea, palm as a raw material, and also vegetable oils and coffee fruits and tea leaf extracts used as substitutes, and the like, with appropriate additives added and stirred, Dry by freeze-drying, spray-drying, etc. to obtain powder or granules. The marine microalgae may be added either when the additives are added or after the additives are dried and then mixed.

Further, in the case of producing artificial moldings of fish eggs such as salmon roe, caviar and cod roe, the amount of alginic acid of marine microalgae is about 10 times that of alginic acid or a salt of alginic acid such as sodium alginate. It is suspended in an aqueous solution, further mixed with a carotenoid pigment such as beta-carotene, an egg extract such as salmon, an additive such as seasoning, and dropped into a coagulant such as a calcium chloride solution to form a spherical shape.
The marine microalgae may be added at any stage before being dropped into the coagulant. The concentration of alginic acid or a salt thereof is preferably 0.5 to 5% by weight in terms of viscosity. The concentration of calcium chloride is
It is preferable to use an aqueous solution of about 0.05 mol% in terms of the coagulation time and the like. The content of the marine microalgae in the marine product is sufficient if it has the effect of DHA even if it is a very small amount, and it is more preferable that the seaweed has the flavor of rocks.

Docosahexaenoic acid in algal cells is at 150 ° C.
The fatty acid composition hardly changes even after heating for 5 hours. Since the docosahexaenoic acid-containing marine product obtained as described above contains abundant docosahexaenoic acid and further has an oyster meat flavor, the umami of food can be brought out. Furthermore, in the past, the supply of raw materials was unstable and the quality was inconsistent. Extraction from fish oil with a unique odor and marine product products containing a high concentration of docosahexaenoic acid, which had been obtained by advanced separation and refining technology, The economical effect is very high in that it can be produced with an algal body obtained by culturing marine microalgae.

[0017]

The present invention will be described in more detail with reference to the following examples, but it goes without saying that these examples do not limit the scope of the present invention. In the following examples, the content of docosahexaenoic acid was determined by converting crude lipid extracted from dried algal cells with chloroform / methanol (2: 1) into a fatty acid methyl ester with a boron trifluoride methanol complex, and producing docosahexaenoic acid as a gas. It was quantified by chromatography.

Example 1 Crypthecodinium cornie ATCC30021 strain was subjected to rotary shaking culture at 28 ° C. for 7 days to obtain dried alga bodies. As a result of the analysis, about 20% of the obtained algal cells were lipids, and the fatty acid composition of the lipids was as shown in Table 1.

[0019] Note) ^* : (carbon number of fatty acid: number of unsaturated carbon) is shown.

10 g of the above dried algal cells were mixed with 10 times the amount of seaweed, seasonings such as soy sauce were added, and the mixture was kneaded and then heated and boiled to prepare a seaweed boiled seaweed. This food had a seaweed flavor and an oyster aroma, and had a very pleasant taste sensation.

Comparative Example 1 Highly refined fish oil (AV
= 0.05, POV = 1.5) in the same manner as in Example 1, so that the content of docosahexaenoic acid is the same as that of the seaweed simmered in seaweed obtained in Example 1 along with seasonings and soy sauce. Was added to produce Nori Tsukudani in the same manner as in Example 1. As a result of a pair test conducted by five panelists, all of them pointed out that the product of Example 1 was superior in flavor and appearance.

(Example 2) 10 g of the dried alga obtained in Example 1 was mixed with 10 times the amount of powdered kelp, and salt and glutamic acid were further added to give kelp tea. This food had an oyster aroma and had a taste that was very favorable in taste.

(Example 3) 10 g of the wet algal cells obtained in Example 1 were added and mixed so that the total amount of dried vegetable powder, gelatin, beef extract, salt and sugar was 10 times the total amount. Further, this mixture was dried and sterilized to produce a powder soup.

Example 4 10 g of the dried algae obtained in Example 1 was mixed with 10 times the amount of powdered cocoa, and skim milk powder and sugar were further added to produce a conditioned cocoa.

(Experimental Example 1) The kelp tea produced in Example 2 and the conventional kelp tea were pair-tested by five panelists. The results are shown in Table 2. As a result, all 5 persons pointed out that the kelp tea of Example 2 had a taste and flavor similar to or better than the conventional kelp tea.

[0026] Note) ◎: Very good ○: Good △: Not very good ×: Not good

(Example 5) Crypthecodinium cornii was subjected to rotary shaking culture at 28 ° C for 7 days to obtain dried algal cells. As a result of analysis, about 20% of the algal cells are lipids,
The fatty acid composition was as shown in Table 1.

1.0 g of the dried algal cells were suspended in 10 times the amount of alginic acid in water, mixed with 0.1 g of beta-carotene and salmon egg extract, seasonings were added, and a 0.05 mol% calcium chloride solution was added. It was dropped into 100 ml to form a sphere.
This food has a taste and a shape of how much, and further, has an aroma of the sea, and has a taste which is very preferable in terms of taste.

[0029]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, a marine product having a high content of DHA can be obtained.
In addition, when it has the fragrance of the sea, it is preferably used because it has high palatability as a marine product. Furthermore, the docosahexaenoic acid-containing marine product of the present invention is used in foods containing DHA.
However, it is stable to storage and heat treatment. Furthermore, the marine product obtained by the method of the present invention is DH in algal cells.
Since A is protected, it has excellent storage stability.
When the marine microalgae used is Crypthecodinium cornii, the amount of DHA in the lipid is high, and therefore the amount of DHA in the food is higher than when the same amount of algal cells of other species is used.

Claims (8)

[Claims] 1. A marine product containing docosahexaenoic acid, which comprises marine microalgae containing docosahexaenoic acid (DHA). 2. The marine product product containing docosahexaenoic acid according to claim 1, wherein the marine product product containing docosahexaenoic acid is a boiled food. 3. The docosahexaenoic acid-containing marine product according to claim 1, wherein the docosahexaenoic acid-containing marine product is a powder or granular food product. 4. The marine product product containing docosahexaenoic acid according to claim 1, wherein the marine product product containing docosahexaenoic acid is an artificial molded product of fish eggs. 5. The docosahexaenoic acid-containing marine product according to any one of claims 1 to 4, wherein the marine microalgae is Crypthecodinium cohnii. 6. A method for producing a marine product containing docosahexaenoic acid, which comprises mixing marine microalgae containing docosahexaenoic acid (DHA) in a production process or in a final product. 7. A method for producing a marine product containing docosahexaenoic acid, which comprises kneading a marine microalgae containing docosahexaenoic acid (DHA) with sodium alginate, adding a carotenoid pigment, and spherically molding the mixture. 8. The method for producing a docosahexaenoic acid-containing marine product according to claim 6, wherein the marine microalgae is Crypthecodinium cohnii.