JPS6170958A - Epa-enriched food - Google Patents
Epa-enriched foodInfo
- Publication number
- JPS6170958A JPS6170958A JP59190466A JP19046684A JPS6170958A JP S6170958 A JPS6170958 A JP S6170958A JP 59190466 A JP59190466 A JP 59190466A JP 19046684 A JP19046684 A JP 19046684A JP S6170958 A JPS6170958 A JP S6170958A
- Authority
- JP
- Japan
- Prior art keywords
- epa
- food
- chlorella
- fish
- marine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は血栓症や動脈硬化などに効果があると言われる
高度不飽和脂肪酸である、ＩＥＰＡ （エイコザベンク
エン酸）を強化した健康志向食品に係る。[Detailed Description of the Invention] <Industrial Application Field> The present invention is a health-oriented product enriched with IEPA (eicosabencitric acid), a highly unsaturated fatty acid said to be effective against thrombosis and arteriosclerosis. Related to food.
〈従来の技術〉
ＥＰＡはイワシ、サバ、などの魚油に含まれており、こ
れは空気中で酸化されやすく不安定であり魚臭がする。<Prior Art> EPA is contained in fish oils such as sardines and mackerel, which are easily oxidized in the air and are unstable, giving off a fishy odor.
従ってＩＥＰＡを含む従来の栄養補助食品は酸化防止の
ためにカプセル化して商品化されている。しかしカプセ
ルのままでは十分な量のＥＰＡを摂取することが困難で
ある。また油脂の状態のまま食品に添加する場合、ＥＰ
Ａの酸化を防ぐために、多量の抗酸化剤を必要とする。Therefore, conventional nutritional supplements containing IEPA are commercialized in encapsulated form for antioxidant protection. However, it is difficult to ingest a sufficient amount of EPA from capsules. Also, when adding to food in the form of oil or fat, EP
To prevent oxidation of A, large amounts of antioxidants are required.
多量に抗酸化剤を使用することは、安全性の面から好ま
しくない、しかも抗酸化剤を使用してもなお、油脂の状
態のまま食品に添加した場合は魚臭がして、食品の風味
を損なうため、このような方法は実用性がなかった。。Using large amounts of antioxidants is undesirable from a safety perspective.Moreover, even if antioxidants are used, if they are added to food in the form of fats and oils, they will give off a fishy odor and affect the flavor of the food. Such a method was impractical because it would damage the .
く本発明が解決しようとする問題点〉
本発明者らは酸化されにり（、安定でさらに食品の風味
を損なわない、ＥＰＡの供給源を探索した結果、海産ク
ロレラに含まれるＥＰＡが魚油の場合と異なり酸化され
にくく非常に安定で魚臭も無いことを見出した。これは
海産クロレラではＥＰＡがクロレラの細胞膜の構成成分
として存在しているためと考えられる。海産クロレラは
油分約３５％、油脂中のＥＰＡ含量約４０％である。Problems to be Solved by the Present Invention> The present inventors searched for a source of EPA that is stable and does not impair the flavor of foods, and found that the EPA contained in marine chlorella is the source of EPA in fish oil. We found that unlike other cases, it is resistant to oxidation, is very stable, and has no fishy odor.This is thought to be because marine chlorella contains EPA as a component of its cell membrane.Marine chlorella has an oil content of approximately 35%. The EPA content in fats and oils is approximately 40%.
く問題点を解決するための手段〉
本発明は上記の知見に基づいて完成されたもので海産ク
ロレラ粉末を含有してなるＥＰＡ強化食品である。Means for Solving Problems> The present invention was completed based on the above findings, and is an EPA-enriched food containing marine chlorella powder.
ここで海産クロレラとは特に種属などを限定するもので
はないが、通常クロレラ・ミニュテイシマ（Ｃｈｌｏｒ
ｅｌｌａ ｍｉｎｕｔｉｓｓｉｍａ） 、クロレラ・
ブルガリス（Ｃ、ｖｕｌｇａｒｉｓ ）等に分類されて
いるものである゛。Here, marine chlorella is not particularly limited to species or genus, but it is usually Chlorella minuteisima (Chlorella minuteisima).
ella minutissima), Chlorella
It is classified as C. vulgaris etc.
本発明でいう海産クロレラ粉末は、海産クロレラ培養液
をたとえば遠心分離に供し得られた沈澱物を、さらにス
プレードライに供して製造されるが、他の手段によるも
のでもよい。The marine chlorella powder referred to in the present invention is produced by, for example, subjecting a marine chlorella culture solution to centrifugation and then subjecting the resulting precipitate to spray drying, but other means may be used.
豆乳、スープ、麺類、水産練製品などに添加する場合は
クロレラ粉末を水に溶解させた状態で用いる。またマー
ガリン、マヨネーズなどの油脂系食品に添加する場合は
水相にクロレラ粉末を分散したのちホモゲナイザーに供
し乳化物として用いる。When adding to soy milk, soup, noodles, fish paste products, etc., chlorella powder is dissolved in water. When added to oil-based foods such as margarine and mayonnaise, chlorella powder is dispersed in the aqueous phase and then subjected to a homogenizer to form an emulsion.
実施例１
常法により製造された豆乳９５部（重量。以下同じ）に
海産クロレラ粉末５部の割合で添加してＥＰＡ合有合孔
豆乳飲料た。また豆乳９８部に魚油または魚油に５０ｐ
ｐｍのＢＩＴを混合したもの２部（ＥＰＡ含量２５％）
を添加し、これを乳化して比較対照とした。これらを４
℃で１力月、２力月、６力月間保存試験をおこなった。Example 1 EPA-containing porous soybean milk drink was prepared by adding 5 parts of marine chlorella powder to 95 parts of soymilk (by weight, the same applies hereinafter) produced by a conventional method. Also, 98 parts of soy milk and 50 parts of fish oil or fish oil.
2 parts of pm BIT mixed (EPA content 25%)
was added and emulsified to serve as a comparison control. These 4
Storage tests were conducted at ℃ for 1 month, 2 months, and 6 months.
製品製造時の豆乳１０ｃｃを凍結乾燥させ得た豆乳乾燥
物１ｇからクロロホルム、メタノール（２：１）で抽出
した総脂質０．３ｇ中の脂肪酸０．２ｇをメチルエステ
ル化しＧＬＣでＥＰＡ含量の分析ヲ行った。各保存期間
終了後のサンプルについても同様の処理を行い、ＥＰＡ
含量を測定した。製造時のＥＰＡ含量を１００とした時
のＥＰＡ含歪の経時変化を表−１に示す。0.2 g of fatty acids in 0.3 g of total lipids extracted with chloroform and methanol (2:1) from 1 g of dried soy milk obtained by freeze-drying 10 cc of soy milk during product manufacturing were analyzed for EPA content using GLC. went. Samples after each storage period are processed in the same way, and EPA
The content was measured. Table 1 shows the change in EPA strain over time, assuming that the EPA content at the time of manufacture is 100.
また海産クロレラ添加図は魚臭の発生もなかった。In addition, there was no fish odor when the marine chlorella was added.
実施例２ 常法によりうどんを作る際に小麦粉に対し３％（重量。Example 2 When making udon noodles using the conventional method, 3% (by weight) of wheat flour is used.
以下同じ）に相当する海産クロレラ粉末を添加してＥＰ
Ａ含有うどんを得た。また比較対照として１％魚油（Ｅ
ＰＡ含量２５％）または魚油に５ＱｐｐｍのＢＨＴを混
合したものを添加したものを得た。魚油の添加は、うど
んのミキシング工程の途中で行ない、その後十分なミキ
シングを行うことにより均一な添加が出来る。これらを
風乾させた後、１力月、２力月、６力月間保存試験を行
ない実施例１と同様の方法によりＥＰＡを測定した。う
どんに含まれるＥＰＡ含量の変化を表−１と同様に表わ
した結果は表−２のとおりであった舎
表−２
また海産クロレラ添加図は魚臭の発生もなかった。EP by adding marine chlorella powder equivalent to
A-containing udon noodles were obtained. In addition, 1% fish oil (E
PA content 25%) or fish oil mixed with 5 Qppm BHT were obtained. Addition of fish oil is done during the mixing process of udon noodles, and by mixing thoroughly after that, uniform addition can be achieved. After air-drying these, storage tests were conducted for 1 month, 2 months, and 6 months, and EPA was measured in the same manner as in Example 1. Table 2 shows the changes in the EPA content contained in udon noodles in the same way as Table 1. Table 2 Also, there was no fish odor when marine chlorella was added.
〈発明の効果〉
従来の魚油に含まれるＥＰＡが酸化されやすく不安定な
ものであるのに対し、海産クロレラに含まれるＥＰＡは
酸化されに（く安定であり、魚臭の発生もない。本発明
の海産クロレラ粉末を含有するＥＰＡ強化食品はＥＰＡ
が酸化されにくく、保存中の品質劣化が少ない健康志向
食品であり、十分な量のＥＰＡを摂取することができる
。<Effects of the invention> While the EPA contained in conventional fish oil is easily oxidized and unstable, the EPA contained in marine chlorella is oxidized and stable, and does not produce a fishy odor. The EPA-fortified food containing the marine chlorella powder of the invention is EPA-enriched.
It is a health-conscious food that is not easily oxidized and suffers little quality deterioration during storage, and allows you to ingest a sufficient amount of EPA.
Claims (1)
。(1) EPA-enriched food containing marine chlorella powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59190466A JPS6170958A (en) | 1984-09-13 | 1984-09-13 | Epa-enriched food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59190466A JPS6170958A (en) | 1984-09-13 | 1984-09-13 | Epa-enriched food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6170958A true JPS6170958A (en) | 1986-04-11 |
| JPS635064B2 JPS635064B2 (en) | 1988-02-02 |
Family
ID=16258579
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59190466A Granted JPS6170958A (en) | 1984-09-13 | 1984-09-13 | Epa-enriched food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6170958A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100411632B1 (en) * | 2001-11-24 | 2003-12-18 | 인만진 | Kimchi composition containing chlorella |
| KR100588226B1 (en) | 2004-11-17 | 2006-06-09 | 송민호 | A Processing Method Of Aquatic Products |
| JP2016533180A (en) * | 2013-10-18 | 2016-10-27 | ロケット フレールＲｏｑｕｅｔｔｅ Ｆｒｅｒｅｓ | Texture method of microalgal biomass |
| FR3096688A1 (en) * | 2019-05-27 | 2020-12-04 | Pierre Calleja | Product comprising at least one marine chlorella or euryhaline |
-
1984
- 1984-09-13 JP JP59190466A patent/JPS6170958A/en active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100411632B1 (en) * | 2001-11-24 | 2003-12-18 | 인만진 | Kimchi composition containing chlorella |
| KR100588226B1 (en) | 2004-11-17 | 2006-06-09 | 송민호 | A Processing Method Of Aquatic Products |
| JP2016533180A (en) * | 2013-10-18 | 2016-10-27 | ロケット フレールＲｏｑｕｅｔｔｅ Ｆｒｅｒｅｓ | Texture method of microalgal biomass |
| FR3096688A1 (en) * | 2019-05-27 | 2020-12-04 | Pierre Calleja | Product comprising at least one marine chlorella or euryhaline |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS635064B2 (en) | 1988-02-02 |
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