WO2023068231A1 - Food composition, dried material and powderization method - Google Patents
Food composition, dried material and powderization method Download PDFInfo
- Publication number
- WO2023068231A1 WO2023068231A1 PCT/JP2022/038618 JP2022038618W WO2023068231A1 WO 2023068231 A1 WO2023068231 A1 WO 2023068231A1 JP 2022038618 W JP2022038618 W JP 2022038618W WO 2023068231 A1 WO2023068231 A1 WO 2023068231A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- dextrin
- labyrinthula
- food composition
- sample
- tocopherol
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
Definitions
- the present invention relates to a food composition, a dried product and a powdering method.
- Labyrinthulids are eukaryotic microorganisms that live in the ocean. Labyrinthula taxonomically, they belong to protists and form a large phylogenetic group called Stramenoviridae together with Oomycetes and the like. Labyrinthulids are composed of Labyrinthulaceae and Thraustochytrium in a narrow sense, and the former is classified into 1 genus Labyrinthula, and the latter is classified into 11 genera such as Aurantiochytrium, Thraustochytrium, and Paeritichytrium. It is
- Labyrinthula are excellent in producing highly unsaturated fatty acids such as DHA, saturated fatty acids such as palmitic acid, hydrocarbons such as squalene, and lipids such as sphingolipids. can be stored in Therefore, it is of great industrial interest as a production source for pharmaceuticals, functional foods, and bioenergy (Patent Document 1).
- Aurantiochytrium a species of Labyrinthula
- Aurantiochytrium is attracting attention as an alga that produces oil, and is being developed as an alternative production source for n-3 polyunsaturated fatty acids, which are industrially produced from bluefish. is underway.
- An object of the present invention is to provide a food composition, dried product and powdering method using Labyrinthula.
- the above problem is solved by a food composition containing Labyrinthula and dextrin.
- Said problem is solved by a food composition containing labyrinthulas and tocopherols.
- Said problem is solved by a food composition containing labyrintura, dextrin and tocopherol.
- the above problems are solved by labyrinthula and dextrin dried products.
- Said problem is solved by labyrinthula and dried tocopherols.
- Said object is solved by labyrinthula, dextrins and dried tocopherols.
- the above problems are solved by a pulverization method in which dextrin is added before drying the Labyrinthula after culture and the labyrinthula is dried.
- the above problems are solved by a pulverization method in which tocopherol is added before drying the cultured Labyrinthula, followed by drying.
- the above problems are solved by a pulverization method in which dextrin and tocopherol are added before drying the cultured labyrinthula and drying. At this time, it is preferable that the drying is performed using a disk dryer or a spray dryer.
- FIG. 3 is a graph showing acidity results; Fig. 3 is a graph showing sweet taste results; It is a graph which shows the result of greasiness. It is a graph which shows the result of grassiness. It is a graph which shows the result of umami.
- Fig. 10 is a graph showing swallowability results; It is a graph which shows the result of intensity of taste.
- 1 is a table showing a list of samples for which LC-MS was measured;
- FIG. 4 shows LC-MS results of substances related to methionine and cysteine metabolism.
- FIG. 3 shows LC-MS results for other substances.
- FIG. 4 shows the results of GC/MS of trimethylamine (TMA).
- FIG. 3 shows the results of GC/MS of 3-methyl-1-butanol.
- FIG. 3 shows the results of GC/MS of 3-methylvaleric acid.
- FIG. 4 shows the results of GC/MS of acetic acid;
- FIG. 4 shows the results of GC/MS of propionic acid; It is a graph which shows the result of a fishy smell. It is a graph which shows the result of grassiness. It is a graph which shows the result of fragrance. It is a graph which shows the result of greasiness. It is a graph which shows the result of the strength of an odor. It is a graph which shows the salty taste result. 2 is a graph showing bitterness results.
- Fig. 3 is a graph showing acidity results;
- Fig. 3 is a graph showing sweet taste results; It is a graph which shows the result of umami. It is a graph which shows a taste intensity result.
- FIG. This embodiment relates to a food composition, a dried product and a powdering method using Labyrinthula.
- Labyrinthula includes all microorganisms classified as Labyrinthula in zoological and botanical classification, variants thereof, and variants thereof.
- Labyrinthulas include the genus Labyrinthula, the genus Althornia, the genus Aplanochytrium, the genus Japonochytrium, the genus Labyrinthuloides, the genus Schizochytrium, and the genus genus Thraustochytrium, genus Oblongichytrium, genus Parietichytrium, or genus Ulkenia, genus Aurantiochytrium, preferably belonging to the genus Aurantiochytrium Microorganisms.
- Aurantiochytrium is a member of the Labyrinthulid family, and is a heterotrophic organism that does not have chloroplasts and does not perform photosynthesis.
- Aurantiochytrium includes microorganisms belonging to the genus Aurantiochytrium, preferably Aurantiochytrium limacinum. These may be strains distributed from preservation institutions or subculture strains thereof. The limacinum mh0186 strain is exemplified.
- Labyrinthulid A The limacinum mh0186 strain (accession number FERM P-19755) is isolated off the coast of Hateruma Island, Okinawa Prefecture, and can grow at a wide temperature range of 10 to 35°C. It can be suitably used for the manufacturing method.
- Aurantiochytrium is widely distributed in the ocean, especially in coastal seawater areas and brackish water areas such as estuaries. Lanchiochytrium may also be used. Aurantiochytrium includes all its variants. These mutant strains also include those obtained by genetic methods such as recombination, transduction, and transformation.
- the medium used includes, for example, carbon sources such as glucose, fructose, saccharose, starch, and glycerin, and nitrogen sources such as yeast extract, corn steep liquor, polypeptone, sodium glutamate, urea, ammonium acetate, ammonium sulfate, ammonium nitrate, and chloride. It is a medium in which ammonium, sodium nitrate, etc., and potassium phosphate as an inorganic salt, and other necessary components are appropriately combined, and is not particularly limited as long as it is commonly used for culturing Labyrinthula, but is particularly preferred.
- a yeast extract-glucose medium (GY medium) is used. After preparation, the medium is adjusted to a pH within the range of 3.0 to 8.0, and then sterilized by an autoclave or the like before use. Cultivation may be performed at 10 to 40° C., preferably 15 to 35° C., for 1 to 14 days by aeration and agitation culture, shaking culture, or stationary culture.
- Aurantiochytrium can be cultivated without irradiating light.
- a condensing method or the like used for photosynthesis may be used.
- aurantiochytrium can be cultured, for example, by using a fed-batch method, which includes flask culture, culture using a fermenter, batch culture method, semi-batch culture method (fed-batch culture method), and continuous culture method. (Perfusion culture method) or any other liquid culture method may be used. Separation of Aurantiochytrium is carried out, for example, by centrifugation, filtration or simple sedimentation of the culture medium.
- the dried product of the present embodiment contains dextrin and/or tocopherol in addition to Labyrinthula such as Aurantiochytrium, thereby suppressing fishy smell and suppressing deterioration over time.
- the dried product of this embodiment can be obtained by the powderization method described below.
- the pulverization method of this embodiment is a pulverization method in which dextrin and/or tocopherol are added before drying the cultured labyrinthula. Drying at this time is preferably carried out using a disk dryer or a spray dryer. According to the powdering method of the present embodiment, the powder can be successfully powdered without stickiness.
- the food composition of the present embodiment contains dextrin and/or tocopherol in addition to Labyrinthula such as Aurantiochytrium, thereby suppressing fishy smell and suppressing deterioration over time.
- the food composition of the present embodiment preferably contains dried Labyrinthula obtained by the powderization method described above. Examples of food compositions include general foods, foods for specified health uses, foods with nutrient function claims, foods with function claims, foods for hospital patients, supplements, and the like. Labyrinthula itself can also be used as a food additive.
- Examples of the food composition include seasonings, processed meat products, processed agricultural products, beverages (lactic acid beverages, soft drinks, alcoholic beverages, carbonated beverages, milk beverages, fruit juice beverages, tea, coffee, nutritional drinks, etc.), powders Beverages (powdered juice, powdered soup, etc.), concentrated drinks, confectionery (candies, cookies, biscuits, gums, gummies, chewables, tablets, chocolate, etc.), breads, cereals and the like.
- the shape may be capsule, troche, syrup, granule, powder, or the like.
- Foods for Specified Health Uses are foods that contain functional health ingredients that affect physiological functions, etc., and can be labeled as suitable for specific health uses with the permission of the Director-General of the Consumer Affairs Agency. be. In the present invention, it is a food product that is marketed with an indication of specific anti-aging health uses.
- a food with nutrient function claims is a food that is used to supplement nutritional ingredients (vitamins, minerals), and that displays the functions of the nutritional ingredients.
- nutritional ingredients vitamins, minerals
- the amount of nutrients contained in the recommended daily intake must be within the specified upper and lower limits. also need to
- Foods with functional claims are foods labeled with functionalities based on scientific evidence under the responsibility of the business operator. Information on the grounds for safety and functionality was submitted to the Commissioner of the Consumer Affairs Agency before sales.
- one or more ingredients that can be used in ordinary food compositions can be freely selected and blended.
- all additives that can be commonly used in the food field such as various seasonings, preservatives, emulsifiers, stabilizers, fragrances, coloring agents, preservatives, and pH adjusters, can be included.
- sample adjustment> The samples used below were obtained by adding the same amount of dextrin powder as the aurantiochytrium contained in the culture solution, stirring well, and drying with a spray dryer. In this method, it was possible to powder well without stickiness as compared with the case of not using dextrin.
- ⁇ Test 1 Flavor evaluation test (Aurantiochytrium)> (sample)
- Sample 1 No addition
- Sample 2 Dextrin A (cluster dextrin) addition group
- Sample 3 Dextrin B (VIANDEX-BH, manufactured by Showa Sangyo Co., Ltd.), DE value: about 9)
- Sample 4 Dextrin C (J- SPD, manufactured by Showa Sangyo Co., Ltd.), DE value of about 13) addition section
- Sample 5 Dextrin D (L-SPD, manufactured by Showa Sangyo Co., Ltd.), DE value: about 17) addition section
- FIG. Sulfur-based components include components known as off-flavours, such as hydrogen sulfide. Blanching is a rapid heating process that is mainly used in food processing, and in Aurantiochytrium, this process reduced the total amount of sulfur compounds as shown in the figure. On the other hand, the content of active ingredients such as ergothioneine was maintained by the addition of dextrin. As a result, it can be said that the blanching treatment and the addition of dextrin reduced the relative amount of off-flavours per useful component and improved the flavor.
- the components were separated and detected using a gas chromatography mass spectrometer (GC/MS), and the amount of each component was compared from the peak area values obtained by the measurement.
- GC/MS gas chromatography mass spectrometer
- TMA trimethylamine
- 3-methyl-1-butanol which has been reported to be the cause of the fishy odor of chub mackerel, was detected in the sample to which dextrin was not added, but was significantly detected in the sample to which dextrin C was added. 3-methyl-1-butanol was not detected in the dextrin D added sample.
- 3-methylvaleric acid which causes grassy smell, was detected in the sample to which dextrin was not added, but 3-methylvaleric acid was detected in the sample to which dextrin C or dextrin D was added. Not detected.
- Example preparation After culturing Schizochytrium of the genus Labyrinthula, the culture was separated into medium and algal cells and concentrated. 0.2% tocopherol was added to the concentrate as an antioxidant. The concentrated liquid was spray-dried with a spray dryer as it was (Sample A) or after adding 50% cluster dextrin (Sample B).
- Evaluation test protocol 1. About 75 mg of the sample A and about 150 mg of the sample B were weighed (the amount is a guide, and the amount of the sample B should be double the amount of the sample A). 2. I smelled it. 3. It was put into the mouth as it was and evaluated.
Abstract
The present invention provides a food composition, a dried material and a powderization method. Provided is a dried material or a food composition containing Labyrinthulomycetes, dextrin, and/or tocopherol. Also provided is a powderization method in which drying is performed after dextrin and/or tocopherol is added prior to drying cultured Labyrinthulomycetes, wherein it is suitable to perform the drying with use of a disk dryer or a jet drier.
Description
本発明は、食品組成物、乾燥物及び粉末化方法に関する。
The present invention relates to a food composition, a dried product and a powdering method.
ラビリンチュラ類は、海洋に生息する真核性微生物であり、葉緑体を持たず、海洋の有機物を分解、吸収する従属性の単細胞生物である。ラビリンチュラ類は、分類学的には、原生生物に属し、卵菌類などとともにストラメノバイル類と呼ばれる一大系統群を構成している。ラビリンチュラ類は、狭義のラビリンチュラ科とヤブレツボカビ科から構成され、前者はラビリンチュラ属１属、後者はオーランチオキトリウム属、スラウストキトリウム属、パエリティキトリウム属等の１１属に分類されている。
Labyrinthulids are eukaryotic microorganisms that live in the ocean. Labyrinthula taxonomically, they belong to protists and form a large phylogenetic group called Stramenoviridae together with Oomycetes and the like. Labyrinthulids are composed of Labyrinthulaceae and Thraustochytrium in a narrow sense, and the former is classified into 1 genus Labyrinthula, and the latter is classified into 11 genera such as Aurantiochytrium, Thraustochytrium, and Paeritichytrium. It is
ラビリンチュラ類は、ＤＨＡ等の高度不飽和脂肪酸、パルミチン酸等の飽和脂肪酸、スクアレン等の炭化水素、スフィンゴ脂質等の脂質の生産力に優れ、それらを細胞内の油球（油滴）に大量に蓄積することができる。そのため、医薬品、機能性食品、バイオエネルギーの生産源として産業的にも深い関心が寄せられている（特許文献１）。
Labyrinthula are excellent in producing highly unsaturated fatty acids such as DHA, saturated fatty acids such as palmitic acid, hydrocarbons such as squalene, and lipids such as sphingolipids. can be stored in Therefore, it is of great industrial interest as a production source for pharmaceuticals, functional foods, and bioenergy (Patent Document 1).
例えば、ラビリンチュラ類の１種であるオーランチオキトリウムは、石油を作る藻として注目されており、青魚から工業的に生産されているｎ－３高度不飽和脂肪酸の代替生産源としても開発が進められている。
For example, Aurantiochytrium, a species of Labyrinthula, is attracting attention as an alga that produces oil, and is being developed as an alternative production source for n-3 polyunsaturated fatty acids, which are industrially produced from bluefish. is underway.
近年、藻類の食品利用が行われているが、オーランチオキトリウムなどのラビリンチュラは、独特の魚臭があり、食品として利用しにくいことがわかった。また、ラビリンチュラは培養後に粉末化をしようとするとべたつき、上手く粉末化できないことがわかった。本発明の目的は、ラビリンチュラを用いた食品組成物、乾燥物及び粉末化方法を提供することにある。
In recent years, algae have been used for food, but it was found that labyrinthula such as Aurantiochytrium have a unique fishy odor and are difficult to use as food. In addition, it was found that Labyrinthula was sticky when it was tried to be powdered after culturing, and it could not be powdered well. An object of the present invention is to provide a food composition, dried product and powdering method using Labyrinthula.
前記課題は、ラビリンチュラ及びデキストリンを含有する食品組成物により解決される。
前記課題は、ラビリンチュラ及びトコフェロールを含有する食品組成物により解決される。
前記課題は、ラビリンチュラ、デキストリン及びトコフェロールを含有する食品組成物により解決される。
前記課題は、ラビリンチュラ及びデキストリンの乾燥物により解決される。
前記課題は、ラビリンチュラ及びトコフェロールの乾燥物により解決される。
前記課題は、ラビリンチュラ、デキストリン及びトコフェロールの乾燥物により解決される。
前記課題は、培養後のラビリンチュラを乾燥する前にデキストリンを添加して乾燥する粉末化方法により解決される。
前記課題は、培養後のラビリンチュラを乾燥する前にトコフェロールを添加して乾燥する粉末化方法により解決される。
前記課題は、培養後のラビリンチュラを乾燥する前にデキストリン及びトコフェロールを添加して乾燥する粉末化方法により解決される。
このとき、前記乾燥がディスクドライヤー又はスプレードライヤーを用いて行われると好適である。 The above problem is solved by a food composition containing Labyrinthula and dextrin.
Said problem is solved by a food composition containing labyrinthulas and tocopherols.
Said problem is solved by a food composition containing labyrintura, dextrin and tocopherol.
The above problems are solved by labyrinthula and dextrin dried products.
Said problem is solved by labyrinthula and dried tocopherols.
Said object is solved by labyrinthula, dextrins and dried tocopherols.
The above problems are solved by a pulverization method in which dextrin is added before drying the Labyrinthula after culture and the labyrinthula is dried.
The above problems are solved by a pulverization method in which tocopherol is added before drying the cultured Labyrinthula, followed by drying.
The above problems are solved by a pulverization method in which dextrin and tocopherol are added before drying the cultured labyrinthula and drying.
At this time, it is preferable that the drying is performed using a disk dryer or a spray dryer.
前記課題は、ラビリンチュラ及びトコフェロールを含有する食品組成物により解決される。
前記課題は、ラビリンチュラ、デキストリン及びトコフェロールを含有する食品組成物により解決される。
前記課題は、ラビリンチュラ及びデキストリンの乾燥物により解決される。
前記課題は、ラビリンチュラ及びトコフェロールの乾燥物により解決される。
前記課題は、ラビリンチュラ、デキストリン及びトコフェロールの乾燥物により解決される。
前記課題は、培養後のラビリンチュラを乾燥する前にデキストリンを添加して乾燥する粉末化方法により解決される。
前記課題は、培養後のラビリンチュラを乾燥する前にトコフェロールを添加して乾燥する粉末化方法により解決される。
前記課題は、培養後のラビリンチュラを乾燥する前にデキストリン及びトコフェロールを添加して乾燥する粉末化方法により解決される。
このとき、前記乾燥がディスクドライヤー又はスプレードライヤーを用いて行われると好適である。 The above problem is solved by a food composition containing Labyrinthula and dextrin.
Said problem is solved by a food composition containing labyrinthulas and tocopherols.
Said problem is solved by a food composition containing labyrintura, dextrin and tocopherol.
The above problems are solved by labyrinthula and dextrin dried products.
Said problem is solved by labyrinthula and dried tocopherols.
Said object is solved by labyrinthula, dextrins and dried tocopherols.
The above problems are solved by a pulverization method in which dextrin is added before drying the Labyrinthula after culture and the labyrinthula is dried.
The above problems are solved by a pulverization method in which tocopherol is added before drying the cultured Labyrinthula, followed by drying.
The above problems are solved by a pulverization method in which dextrin and tocopherol are added before drying the cultured labyrinthula and drying.
At this time, it is preferable that the drying is performed using a disk dryer or a spray dryer.
本発明によれば、ラビリンチュラを用いた食品組成物、乾燥物及び粉末化方法を提供できる。
According to the present invention, it is possible to provide a food composition, dried product and powdering method using Labyrinthula.
以下、本発明の実施形態について図１乃至図２８を参照して説明する。本実施形態は、ラビリンチュラを用いた食品組成物、乾燥物及び粉末化方法に関するものである。
An embodiment of the present invention will be described below with reference to FIGS. 1 to 28. FIG. This embodiment relates to a food composition, a dried product and a powdering method using Labyrinthula.
＜ラビリンチュラ＞
本実施形態において、「ラビリンチュラ」とは、動物学や植物学の分類でラビリンチュラ類に分類される微生物、その変種、その変異種のすべてを含む。 <Labyrinthula>
In the present embodiment, the term "Labyrinthula" includes all microorganisms classified as Labyrinthula in zoological and botanical classification, variants thereof, and variants thereof.
本実施形態において、「ラビリンチュラ」とは、動物学や植物学の分類でラビリンチュラ類に分類される微生物、その変種、その変異種のすべてを含む。 <Labyrinthula>
In the present embodiment, the term "Labyrinthula" includes all microorganisms classified as Labyrinthula in zoological and botanical classification, variants thereof, and variants thereof.
ラビリンチュラとしては、ラビリンチュラ属（Ｌａｂｙｒｉｎｔｈｕｌａ）、アルトルニア属（Ａｌｔｈｏｒｎｉａ）、アプラノキトリウム属（Ａｐｌａｎｏｃｈｙｔｒｉｕｍ）、イァポノキトリウム属（Ｊａｐｏｎｏｃｈｙｔｒｉｕｍ）、ラビリンチュロイデス属（Ｌａｂｙｒｉｎｔｈｕｌｏｉｄｅｓ）、シゾキトリウム属（Ｓｃｈｉｚｏｃｈｙｔｒｉｕｍ）、ヤブレツボカビ属（Ｔｈｒａｕｓｔｏｃｈｙｔｒｉｕｍ）、オブロンギチトリウム属（Ｏｂｌｏｎｇｉｃｈｙｔｒｉｕｍ）、パリエチキトリウム属（Ｐａｒｉｅｔｉｃｈｙｔｒｉｕｍ）、又はウルケニア属（Ｕｌｋｅｎｉａ）、オーランチオキトリウム属（Ａｕｒａｎｔｉｏｃｈｙｔｒｉｕｍ）が挙げられ、好ましくはオーランチオキトリウム属に属する微生物である。
Labyrinthulas include the genus Labyrinthula, the genus Althornia, the genus Aplanochytrium, the genus Japonochytrium, the genus Labyrinthuloides, the genus Schizochytrium, and the genus genus Thraustochytrium, genus Oblongichytrium, genus Parietichytrium, or genus Ulkenia, genus Aurantiochytrium, preferably belonging to the genus Aurantiochytrium Microorganisms.
＜オーランチオキトリウム＞
オーランチオキトリウムとは、ラビリンチュラ類の一種であり、葉緑体を持たず光合成をしない従属栄養生物である。オーランチオキトリウムとしては、オーランチオキトリウム属（Ａｕｒａｎｔｉｏｃｈｙｔｒｉｕｍ）に属する微生物が挙げられ、好ましくはオーランチオキトリウム・リマシナム（Ａｕｒａｎｔｉｏｃｈｙｔｒｉｕｍ ｌｉｍａｃｉｎｕｍ）が挙げられる。これらは保存機関から分譲された菌株、あるいはその継代培養菌株であってもよく、例えば、Ａ．ｌｉｍａｃｉｎｕｍ ｍｈ０１８６株が例示される。 <Aurantiochytrium>
Aurantiochytrium is a member of the Labyrinthulid family, and is a heterotrophic organism that does not have chloroplasts and does not perform photosynthesis. Aurantiochytrium includes microorganisms belonging to the genus Aurantiochytrium, preferably Aurantiochytrium limacinum. These may be strains distributed from preservation institutions or subculture strains thereof. The limacinum mh0186 strain is exemplified.
オーランチオキトリウムとは、ラビリンチュラ類の一種であり、葉緑体を持たず光合成をしない従属栄養生物である。オーランチオキトリウムとしては、オーランチオキトリウム属（Ａｕｒａｎｔｉｏｃｈｙｔｒｉｕｍ）に属する微生物が挙げられ、好ましくはオーランチオキトリウム・リマシナム（Ａｕｒａｎｔｉｏｃｈｙｔｒｉｕｍ ｌｉｍａｃｉｎｕｍ）が挙げられる。これらは保存機関から分譲された菌株、あるいはその継代培養菌株であってもよく、例えば、Ａ．ｌｉｍａｃｉｎｕｍ ｍｈ０１８６株が例示される。 <Aurantiochytrium>
Aurantiochytrium is a member of the Labyrinthulid family, and is a heterotrophic organism that does not have chloroplasts and does not perform photosynthesis. Aurantiochytrium includes microorganisms belonging to the genus Aurantiochytrium, preferably Aurantiochytrium limacinum. These may be strains distributed from preservation institutions or subculture strains thereof. The limacinum mh0186 strain is exemplified.
ラビリンチュラ類Ａ．ｌｉｍａｃｉｎｕｍ ｍｈ０１８６株（受託番号ＦＥＲＭ Ｐ－１９７５５）、は、沖縄県波照間島沿岸で単離され、培養温度が１０～３５℃と幅広い温度で生育可能であるため、本実施形態のアシルステリルグルコシドの製造方法に好適に用いることができる。
Labyrinthulid A. The limacinum mh0186 strain (accession number FERM P-19755) is isolated off the coast of Hateruma Island, Okinawa Prefecture, and can grow at a wide temperature range of 10 to 35°C. It can be suitably used for the manufacturing method.
オーランチオキトリウムは、海洋、特に沿岸域の海水域や、河口などの汽水域に広く分布しており、これらから分離して使用しても良く、また、既に単離されている任意のオーランチオキトリウムを使用してもよい。
オーランチオキトリウムは、その全ての変異株を包含する。また、これらの変異株の中には、遺伝的方法、たとえば組換え、形質導入、形質転換等により得られたものも含有される。 Aurantiochytrium is widely distributed in the ocean, especially in coastal seawater areas and brackish water areas such as estuaries. Lanchiochytrium may also be used.
Aurantiochytrium includes all its variants. These mutant strains also include those obtained by genetic methods such as recombination, transduction, and transformation.
オーランチオキトリウムは、その全ての変異株を包含する。また、これらの変異株の中には、遺伝的方法、たとえば組換え、形質導入、形質転換等により得られたものも含有される。 Aurantiochytrium is widely distributed in the ocean, especially in coastal seawater areas and brackish water areas such as estuaries. Lanchiochytrium may also be used.
Aurantiochytrium includes all its variants. These mutant strains also include those obtained by genetic methods such as recombination, transduction, and transformation.
オーランチオキトリウムの培養は、通常用いられる固体培地あるいは液体培地等で、常法により培養する。この時、用いられる培地としては、例えば炭素源としてグルコース、フルクトース、サッカロース、デンプン、グリセリン等、また窒素源として酵母エキス、コーンスティープリカー、ポリペプトン、グルタミン酸ナトリウム、尿素、酢酸アンモニウム、硫酸アンモニウム、硝酸アンモニウム、塩化アンモニウム、硝酸ナトリウム等、また無機塩としてリン酸カリウム等、その他必要な成分を適宜組み合わせた培地であり、ラビリンチュラ類を培養するために通常用いられるものであれば特に限定されないが、特に好ましくは酵母エキス・グルコース培地（ＧＹ培地）が用いられる。培地は調製後、ｐＨを３．０～８．０の範囲内に調整した後、オートクレーブ等により殺菌して用いる。培養は、１０～４０℃、好ましくは１５～３５℃にて、１～１４日間、通気撹拌培養、振とう培養、あるいは静置培養で行えば良い。
Cultivation of Aurantiochytrium is carried out by a conventional method using a commonly used solid medium or liquid medium. At this time, the medium used includes, for example, carbon sources such as glucose, fructose, saccharose, starch, and glycerin, and nitrogen sources such as yeast extract, corn steep liquor, polypeptone, sodium glutamate, urea, ammonium acetate, ammonium sulfate, ammonium nitrate, and chloride. It is a medium in which ammonium, sodium nitrate, etc., and potassium phosphate as an inorganic salt, and other necessary components are appropriately combined, and is not particularly limited as long as it is commonly used for culturing Labyrinthula, but is particularly preferred. A yeast extract-glucose medium (GY medium) is used. After preparation, the medium is adjusted to a pH within the range of 3.0 to 8.0, and then sterilized by an autoclave or the like before use. Cultivation may be performed at 10 to 40° C., preferably 15 to 35° C., for 1 to 14 days by aeration and agitation culture, shaking culture, or stationary culture.
オーランチオキトリウムの培養は、光を照射することなく行うことができるが、太陽光を直接利用するオープンポンド方式、集光装置で集光した太陽光を光ファイバー等で送り、培養槽で照射させ光合成に利用する集光方式等により行っても良い。
また、オーランチオキトリウムの培養は、例えば供給バッチ法を用いて行われ得るが、フラスコ培養や発酵槽を用いた培養、回分培養法、半回分培養法（流加培養法）、連続培養法（灌流培養法）等、いずれの液体培養法により行っても良い。
オーランチオキトリウムの分離は、例えば培養液の遠心分離，濾過又は単純な沈降によって行われる。 Aurantiochytrium can be cultivated without irradiating light. A condensing method or the like used for photosynthesis may be used.
In addition, aurantiochytrium can be cultured, for example, by using a fed-batch method, which includes flask culture, culture using a fermenter, batch culture method, semi-batch culture method (fed-batch culture method), and continuous culture method. (Perfusion culture method) or any other liquid culture method may be used.
Separation of Aurantiochytrium is carried out, for example, by centrifugation, filtration or simple sedimentation of the culture medium.
また、オーランチオキトリウムの培養は、例えば供給バッチ法を用いて行われ得るが、フラスコ培養や発酵槽を用いた培養、回分培養法、半回分培養法（流加培養法）、連続培養法（灌流培養法）等、いずれの液体培養法により行っても良い。
オーランチオキトリウムの分離は、例えば培養液の遠心分離，濾過又は単純な沈降によって行われる。 Aurantiochytrium can be cultivated without irradiating light. A condensing method or the like used for photosynthesis may be used.
In addition, aurantiochytrium can be cultured, for example, by using a fed-batch method, which includes flask culture, culture using a fermenter, batch culture method, semi-batch culture method (fed-batch culture method), and continuous culture method. (Perfusion culture method) or any other liquid culture method may be used.
Separation of Aurantiochytrium is carried out, for example, by centrifugation, filtration or simple sedimentation of the culture medium.
＜ラビリンチュラの乾燥物＞
本実施形態の乾燥物は、オーランチオキトリウムなどのラビリンチュラに加えて、デキストリン及び／又はトコフェロールを含有することで、魚臭が抑えられ、経時変化が抑えられている。
本実施形態の乾燥物は、以下に述べる粉末化方法によって得ることができる。 <Dried Labyrinthula>
The dried product of the present embodiment contains dextrin and/or tocopherol in addition to Labyrinthula such as Aurantiochytrium, thereby suppressing fishy smell and suppressing deterioration over time.
The dried product of this embodiment can be obtained by the powderization method described below.
本実施形態の乾燥物は、オーランチオキトリウムなどのラビリンチュラに加えて、デキストリン及び／又はトコフェロールを含有することで、魚臭が抑えられ、経時変化が抑えられている。
本実施形態の乾燥物は、以下に述べる粉末化方法によって得ることができる。 <Dried Labyrinthula>
The dried product of the present embodiment contains dextrin and/or tocopherol in addition to Labyrinthula such as Aurantiochytrium, thereby suppressing fishy smell and suppressing deterioration over time.
The dried product of this embodiment can be obtained by the powderization method described below.
＜ラビリンチュラの粉末化方法＞
本実施形態の粉末化方法は、培養後のラビリンチュラを乾燥する前にデキストリン及び／又はトコフェロールを添加して乾燥する粉末化方法である。このとき乾燥は、ディスクドライヤー又はスプレードライヤーを用いて行われると好適である。本実施形態の粉末化方法によれば、べたつきが無く上手く粉末化できる。 <Method of pulverizing Labyrinthula>
The pulverization method of this embodiment is a pulverization method in which dextrin and/or tocopherol are added before drying the cultured labyrinthula. Drying at this time is preferably carried out using a disk dryer or a spray dryer. According to the powdering method of the present embodiment, the powder can be successfully powdered without stickiness.
本実施形態の粉末化方法は、培養後のラビリンチュラを乾燥する前にデキストリン及び／又はトコフェロールを添加して乾燥する粉末化方法である。このとき乾燥は、ディスクドライヤー又はスプレードライヤーを用いて行われると好適である。本実施形態の粉末化方法によれば、べたつきが無く上手く粉末化できる。 <Method of pulverizing Labyrinthula>
The pulverization method of this embodiment is a pulverization method in which dextrin and/or tocopherol are added before drying the cultured labyrinthula. Drying at this time is preferably carried out using a disk dryer or a spray dryer. According to the powdering method of the present embodiment, the powder can be successfully powdered without stickiness.
＜食品組成物＞
本実施形態の食品組成物は、オーランチオキトリウムなどのラビリンチュラに加えて、デキストリン及び／又はトコフェロールを含有することで、魚臭が抑えられ、経時変化が抑えられている。
本実施形態の食品組成物は、上記の粉末化方法によって得られたラビリンチュラの乾燥物を含んでいることが好ましい。食品組成物としては、一般の食品のほか、特定保健用食品、栄養機能食品、機能性表示食品、病院患者用食品、サプリメント等が挙げられる。また、ラビリンチュラ自体を食品添加物として用いることもできる。 <Food composition>
The food composition of the present embodiment contains dextrin and/or tocopherol in addition to Labyrinthula such as Aurantiochytrium, thereby suppressing fishy smell and suppressing deterioration over time.
The food composition of the present embodiment preferably contains dried Labyrinthula obtained by the powderization method described above. Examples of food compositions include general foods, foods for specified health uses, foods with nutrient function claims, foods with function claims, foods for hospital patients, supplements, and the like. Labyrinthula itself can also be used as a food additive.
本実施形態の食品組成物は、オーランチオキトリウムなどのラビリンチュラに加えて、デキストリン及び／又はトコフェロールを含有することで、魚臭が抑えられ、経時変化が抑えられている。
本実施形態の食品組成物は、上記の粉末化方法によって得られたラビリンチュラの乾燥物を含んでいることが好ましい。食品組成物としては、一般の食品のほか、特定保健用食品、栄養機能食品、機能性表示食品、病院患者用食品、サプリメント等が挙げられる。また、ラビリンチュラ自体を食品添加物として用いることもできる。 <Food composition>
The food composition of the present embodiment contains dextrin and/or tocopherol in addition to Labyrinthula such as Aurantiochytrium, thereby suppressing fishy smell and suppressing deterioration over time.
The food composition of the present embodiment preferably contains dried Labyrinthula obtained by the powderization method described above. Examples of food compositions include general foods, foods for specified health uses, foods with nutrient function claims, foods with function claims, foods for hospital patients, supplements, and the like. Labyrinthula itself can also be used as a food additive.
当該食品組成物としては、例えば、調味料、畜肉加工品、農産加工品、飲料（乳酸菌飲料、清涼飲料、アルコール飲料、炭酸飲料、乳飲料、果汁飲料、茶、コーヒー、栄養ドリンク等）、粉末飲料（粉末ジュース、粉末スープ等）、濃縮飲料、菓子類（キャンディ（のど飴）、クッキー、ビスケット、ガム、グミ、チュアブル、タブレット剤、チョコレート等）、パン、シリアル等が挙げられる。また、特定保健用食品、栄養機能食品、機能性表示食品等の場合、カプセル、トローチ、シロップ、顆粒、粉末等の形状であっても良い。
Examples of the food composition include seasonings, processed meat products, processed agricultural products, beverages (lactic acid beverages, soft drinks, alcoholic beverages, carbonated beverages, milk beverages, fruit juice beverages, tea, coffee, nutritional drinks, etc.), powders Beverages (powdered juice, powdered soup, etc.), concentrated drinks, confectionery (candies, cookies, biscuits, gums, gummies, chewables, tablets, chocolate, etc.), breads, cereals and the like. In the case of food for specified health uses, food with nutrient function claims, food with function claims, etc., the shape may be capsule, troche, syrup, granule, powder, or the like.
ここで特定保健用食品とは、生理学的機能等に影響を与える保健機能成分を含む食品であって、消費者庁長官の許可を得て特定の保健の用途に適する旨を表示可能なものである。本発明においては、抗老化に関する特定の保健用途を表示して販売される食品となる。
Foods for Specified Health Uses are foods that contain functional health ingredients that affect physiological functions, etc., and can be labeled as suitable for specific health uses with the permission of the Director-General of the Consumer Affairs Agency. be. In the present invention, it is a food product that is marketed with an indication of specific anti-aging health uses.
また栄養機能食品とは、栄養成分（ビタミン、ミネラル）の補給のために利用される食品であって、栄養成分の機能を表示するものである。栄養機能食品として販売するためには、一日当たりの摂取目安量に含まれる栄養成分量が定められた上限値、下限値の範囲内にある必要があり、栄養機能表示だけでなく注意喚起表示等もする必要がある。
A food with nutrient function claims is a food that is used to supplement nutritional ingredients (vitamins, minerals), and that displays the functions of the nutritional ingredients. In order to be sold as a food with nutrient function claims, the amount of nutrients contained in the recommended daily intake must be within the specified upper and lower limits. also need to
また機能性表示食品とは、事業者の責任において、科学的根拠に基づいた機能性を表示した食品である。販売前に安全性及び機能性の根拠に関する情報などが消費者庁長官へ届け出られたものである。
Foods with functional claims are foods labeled with functionalities based on scientific evidence under the responsibility of the business operator. Information on the grounds for safety and functionality was submitted to the Commissioner of the Consumer Affairs Agency before sales.
本実施形態に係る食品組成物には、オーランチオキトリウムなどのラビリンチュラに加え、通常食品組成物に用いることができる成分を、１種または２種以上自由に選択して配合することが可能である。例えば、各種調味料、保存剤、乳化剤、安定剤、香料、着色剤、防腐剤、ｐＨ調整剤などの、食品分野で通常使用し得る全ての添加剤を含有させることができる。
In the food composition according to the present embodiment, in addition to labyrinthula such as aurantiochytrium, one or more ingredients that can be used in ordinary food compositions can be freely selected and blended. is. For example, all additives that can be commonly used in the food field, such as various seasonings, preservatives, emulsifiers, stabilizers, fragrances, coloring agents, preservatives, and pH adjusters, can be included.
以下、具体的実施例に基づいて本発明を具体的に説明するが、本発明はこれらに限定されるものではない。
The present invention will be specifically described below based on specific examples, but the present invention is not limited to these.
＜サンプル調整＞
以下で用いたサンプルは、培養液に含まれるオーランチオキトリウムと同量のデキストリン粉末を添加しよく攪拌してからスプレードライヤーにて乾燥することによって得た。この方法では、デキストリンを用いない場合と比較して、べたつくことがなく、良好に粉末化することができた。 <Sample adjustment>
The samples used below were obtained by adding the same amount of dextrin powder as the aurantiochytrium contained in the culture solution, stirring well, and drying with a spray dryer. In this method, it was possible to powder well without stickiness as compared with the case of not using dextrin.
以下で用いたサンプルは、培養液に含まれるオーランチオキトリウムと同量のデキストリン粉末を添加しよく攪拌してからスプレードライヤーにて乾燥することによって得た。この方法では、デキストリンを用いない場合と比較して、べたつくことがなく、良好に粉末化することができた。 <Sample adjustment>
The samples used below were obtained by adding the same amount of dextrin powder as the aurantiochytrium contained in the culture solution, stirring well, and drying with a spray dryer. In this method, it was possible to powder well without stickiness as compared with the case of not using dextrin.
＜試験１：風味評価試験（オーランチオキトリウム）＞
（サンプル）
サンプル１：無添加
サンプル２：デキストリンＡ（クラスターデキストリン）添加区
サンプル３：デキストリンＢ（ＶＩＡＮＤＥＸ－ＢＨ、昭和産業（株）製）、ＤＥ値：約９）添加区
サンプル４：デキストリンＣ（Ｊ－ＳＰＤ、昭和産業（株）製）、ＤＥ値約１３）添加区
サンプル５：デキストリンＤ（Ｌ－ＳＰＤ、昭和産業（株）製）、ＤＥ値：約１７）添加区 <Test 1: Flavor evaluation test (Aurantiochytrium)>
(sample)
Sample 1: No addition Sample 2: Dextrin A (cluster dextrin) addition group Sample 3: Dextrin B (VIANDEX-BH, manufactured by Showa Sangyo Co., Ltd.), DE value: about 9) addition group Sample 4: Dextrin C (J- SPD, manufactured by Showa Sangyo Co., Ltd.), DE value of about 13) addition section Sample 5: Dextrin D (L-SPD, manufactured by Showa Sangyo Co., Ltd.), DE value: about 17) addition section
（サンプル）
サンプル１：無添加
サンプル２：デキストリンＡ（クラスターデキストリン）添加区
サンプル３：デキストリンＢ（ＶＩＡＮＤＥＸ－ＢＨ、昭和産業（株）製）、ＤＥ値：約９）添加区
サンプル４：デキストリンＣ（Ｊ－ＳＰＤ、昭和産業（株）製）、ＤＥ値約１３）添加区
サンプル５：デキストリンＤ（Ｌ－ＳＰＤ、昭和産業（株）製）、ＤＥ値：約１７）添加区 <Test 1: Flavor evaluation test (Aurantiochytrium)>
(sample)
Sample 1: No addition Sample 2: Dextrin A (cluster dextrin) addition group Sample 3: Dextrin B (VIANDEX-BH, manufactured by Showa Sangyo Co., Ltd.), DE value: about 9) addition group Sample 4: Dextrin C (J- SPD, manufactured by Showa Sangyo Co., Ltd.), DE value of about 13) addition section Sample 5: Dextrin D (L-SPD, manufactured by Showa Sangyo Co., Ltd.), DE value: about 17) addition section
上記のサンプルにはすべて抗酸化剤としてトコフェロールを０．２％添加した。
All the above samples had 0.2% tocopherol added as an antioxidant.
（評価試験プロトコル）
１．サンプル１を２５０ｍｇ程度、サンプル２～５を５００ｍｇ程度計りとった（量は目安、サンプル１に対してサンプル２～５が２倍量あれば良い）。
２．香りを嗅いだ。
３．そのまま食べるもしくは水に溶かして口に入れて評価した。 (Evaluation test protocol)
1. About 250 mg ofsample 1 and about 500 mg of samples 2 to 5 were weighed (the amount is a guideline, and the amount of samples 2 to 5 should be twice as much as that of sample 1).
2. I smelled it.
3. It was evaluated by eating it as it was or dissolving it in water and putting it in the mouth.
１．サンプル１を２５０ｍｇ程度、サンプル２～５を５００ｍｇ程度計りとった（量は目安、サンプル１に対してサンプル２～５が２倍量あれば良い）。
２．香りを嗅いだ。
３．そのまま食べるもしくは水に溶かして口に入れて評価した。 (Evaluation test protocol)
1. About 250 mg of
2. I smelled it.
3. It was evaluated by eating it as it was or dissolving it in water and putting it in the mouth.
（評価基準）
１：無臭
２：１（無添加）より弱い
３：１（無添加）と同等
４：１（無添加）より強い
５：１（無添加）よりとても強い (Evaluation criteria)
1: Odorless 2: Weak than 1 (no additive) 3: Equivalent to 1 (no additive) 4: Stronger than 1 (no additive) 5: Much stronger than 1 (no additive)
１：無臭
２：１（無添加）より弱い
３：１（無添加）と同等
４：１（無添加）より強い
５：１（無添加）よりとても強い (Evaluation criteria)
1: Odorless 2: Weak than 1 (no additive) 3: Equivalent to 1 (no additive) 4: Stronger than 1 (no additive) 5: Much stronger than 1 (no additive)
（評価項目）
魚臭、香ばしさ、酸味、甘味、脂っぽさ、青臭さ、旨味、飲み込みやすさ（＝のどごし）、味の濃さ（質によらない） (Evaluation item)
Fishy smell, aroma, sourness, sweetness, oiliness, grassiness, umami, ease of swallowing (= Nodogoshi), intensity of taste (regardless of quality)
魚臭、香ばしさ、酸味、甘味、脂っぽさ、青臭さ、旨味、飲み込みやすさ（＝のどごし）、味の濃さ（質によらない） (Evaluation item)
Fishy smell, aroma, sourness, sweetness, oiliness, grassiness, umami, ease of swallowing (= Nodogoshi), intensity of taste (regardless of quality)
（結果）
各評価項目について図１～図９に結果を示す。オーランチオキトリウムをデキストリンやトコフェロールと粉末化することで、魚臭が抑えられ、食品として適したものとなることが分かった。 (result)
Results are shown in FIGS. 1 to 9 for each evaluation item. It was found that by pulverizing Aurantiochytrium with dextrin and tocopherol, the fishy smell was suppressed and it became suitable as a food.
各評価項目について図１～図９に結果を示す。オーランチオキトリウムをデキストリンやトコフェロールと粉末化することで、魚臭が抑えられ、食品として適したものとなることが分かった。 (result)
Results are shown in FIGS. 1 to 9 for each evaluation item. It was found that by pulverizing Aurantiochytrium with dextrin and tocopherol, the fishy smell was suppressed and it became suitable as a food.
＜試験２：ＬＣ－ＭＳ＞
図１０に示すサンプルＡ、Ｂ、Ｃについて、ＬＣ－ＭＳを測定した。
結果を図１１及び図１２に示す。
硫黄系成分は硫化水素等をはじめとしてオフフレーバーとして知られる成分がある。
ブランチングとは、食品加工などで主に使われる急加熱工程だが、オーランチオキトリウムにおいてはこの工程を行うことで図に示すように硫黄系化合物の全体量が低減した。
一方でエルゴチオネインなどの有効成分はデキストリンの添加により含有量が維持された。結果として、ブランチング処理とデキストリン添加を行うことで、有用成分あたりの相対的なオフフレーバー量を低下させ、風味が改善したと言える。 <Test 2: LC-MS>
LC-MS was measured for samples A, B, and C shown in FIG.
The results are shown in FIGS. 11 and 12. FIG.
Sulfur-based components include components known as off-flavours, such as hydrogen sulfide.
Blanching is a rapid heating process that is mainly used in food processing, and in Aurantiochytrium, this process reduced the total amount of sulfur compounds as shown in the figure.
On the other hand, the content of active ingredients such as ergothioneine was maintained by the addition of dextrin. As a result, it can be said that the blanching treatment and the addition of dextrin reduced the relative amount of off-flavours per useful component and improved the flavor.
図１０に示すサンプルＡ、Ｂ、Ｃについて、ＬＣ－ＭＳを測定した。
結果を図１１及び図１２に示す。
硫黄系成分は硫化水素等をはじめとしてオフフレーバーとして知られる成分がある。
ブランチングとは、食品加工などで主に使われる急加熱工程だが、オーランチオキトリウムにおいてはこの工程を行うことで図に示すように硫黄系化合物の全体量が低減した。
一方でエルゴチオネインなどの有効成分はデキストリンの添加により含有量が維持された。結果として、ブランチング処理とデキストリン添加を行うことで、有用成分あたりの相対的なオフフレーバー量を低下させ、風味が改善したと言える。 <Test 2: LC-MS>
LC-MS was measured for samples A, B, and C shown in FIG.
The results are shown in FIGS. 11 and 12. FIG.
Sulfur-based components include components known as off-flavours, such as hydrogen sulfide.
Blanching is a rapid heating process that is mainly used in food processing, and in Aurantiochytrium, this process reduced the total amount of sulfur compounds as shown in the figure.
On the other hand, the content of active ingredients such as ergothioneine was maintained by the addition of dextrin. As a result, it can be said that the blanching treatment and the addition of dextrin reduced the relative amount of off-flavours per useful component and improved the flavor.
＜試験３：臭いの評価＞
風味評価の結果より、デキストリンを添加したサンプルでは不快臭（魚臭さ、青臭さ）と酸味（＝酸っぱい臭い）が低減することが示された。特に臭いが低減したデキストリンＣ、デキストリンＤを添加したサンプルの香気成分の変化量を測定した。 <Test 3: Evaluation of odor>
The results of the flavor evaluation showed that the dextrin-added samples had reduced unpleasant odors (fishy odor, grassy odor) and sourness (= sour odor). In particular, the amount of change in the aroma components of samples added with dextrin C and dextrin D, which have reduced odors, was measured.
風味評価の結果より、デキストリンを添加したサンプルでは不快臭（魚臭さ、青臭さ）と酸味（＝酸っぱい臭い）が低減することが示された。特に臭いが低減したデキストリンＣ、デキストリンＤを添加したサンプルの香気成分の変化量を測定した。 <Test 3: Evaluation of odor>
The results of the flavor evaluation showed that the dextrin-added samples had reduced unpleasant odors (fishy odor, grassy odor) and sourness (= sour odor). In particular, the amount of change in the aroma components of samples added with dextrin C and dextrin D, which have reduced odors, was measured.
香気成分の測定は、ガスクロマトグラフィー質量分析計（ＧＣ／ＭＳ）により成分の分離と検出を行い、測定によって得られたピーク面積値から各成分量を比較した。
For the measurement of the aroma components, the components were separated and detected using a gas chromatography mass spectrometer (GC/MS), and the amount of each component was compared from the peak area values obtained by the measurement.
各粉末サンプルを３ｇずつバイアル瓶に採取した。サヘッドスペース法により試料から揮発するガスをシリンジで捕集（吸着）した。このバイアル瓶に捕集剤ＭｏｎｏＴｒａｐ（ＲＧＰＳ ＴＤ）（ジーエルサイエンス社製）を入れ、室温下で一定時間静置することで、試料から揮発するガスをシリンジで捕集（吸着）した。その後、ＭｏｎｏＴｒａｐを取り出し、加熱脱着－ＧＣ／ＭＳで揮発成分を分析した。このとき、スプリット比５：１でガスを注入した。
3g of each powder sample was collected in a vial. The gas volatilizing from the sample was collected (adsorbed) with a syringe by the side space method. A collector MonoTrap (RGPS TD) (manufactured by GL Sciences) was put into this vial and allowed to stand at room temperature for a certain period of time to collect (adsorb) the gas volatilizing from the sample with a syringe. After that, the MonoTrap was taken out and the volatile components were analyzed by thermal desorption-GC/MS. At this time, the gas was injected at a split ratio of 5:1.
図１３に示されるように、デキストリンを添加していないサンプルでは、魚臭の原因となるトリメチルアミン（ＴＭＡ）が検出されたが、デキストリンＣまたはデキストリンＤを添加したサンプルではＴＭＡは検出されなかった。
As shown in FIG. 13, trimethylamine (TMA), which causes a fishy odor, was detected in the sample to which dextrin was not added, but TMA was not detected in the sample to which dextrin C or dextrin D was added.
図１４に示されるように、デキストリンを添加していないサンプルでは、マサバの魚臭さの原因として報告がある３－メチル－１－ブタノールが検出されたが、デキストリンＣを添加したサンプルでは顕著に減少し、デキストリンＤを添加したサンプルでは３－メチル－１－ブタノールは検出されなかった。
As shown in FIG. 14, 3-methyl-1-butanol, which has been reported to be the cause of the fishy odor of chub mackerel, was detected in the sample to which dextrin was not added, but was significantly detected in the sample to which dextrin C was added. 3-methyl-1-butanol was not detected in the dextrin D added sample.
図１５に示されるように、デキストリンを添加していないサンプルでは、青臭さの原因となる３－メチル吉草酸が検出されたが、デキストリンＣまたはデキストリンＤを添加したサンプルでは３－メチル吉草酸は検出されなかった。
As shown in FIG. 15, 3-methylvaleric acid, which causes grassy smell, was detected in the sample to which dextrin was not added, but 3-methylvaleric acid was detected in the sample to which dextrin C or dextrin D was added. Not detected.
デキストリンＣまたはデキストリンＤを添加したサンプルでは、デキストリンを添加していないサンプルに比べて、酸っぱさの原因となる酢酸（図１６）およびプロピオン酸（図１７）が顕著に減少していた。
Acetic acid (Fig. 16) and propionic acid (Fig. 17), which cause sourness, were significantly reduced in samples to which dextrin C or D was added compared to samples to which no dextrin was added.
＜試験４：風味評価試験（シゾキトリウム）＞
（サンプル）
サンプルＡ：無添加
サンプルＢ：デキストリンＡ（クラスターデキストリン）添加区
上記のサンプルにはすべて抗酸化剤としてトコフェロールを０．２％添加した。 <Test 4: Flavor evaluation test (Schizochytrium)>
(sample)
Sample A: no addition Sample B: dextrin A (cluster dextrin) addition section All of the above samples were added with 0.2% tocopherol as an antioxidant.
（サンプル）
サンプルＡ：無添加
サンプルＢ：デキストリンＡ（クラスターデキストリン）添加区
上記のサンプルにはすべて抗酸化剤としてトコフェロールを０．２％添加した。 <Test 4: Flavor evaluation test (Schizochytrium)>
(sample)
Sample A: no addition Sample B: dextrin A (cluster dextrin) addition section All of the above samples were added with 0.2% tocopherol as an antioxidant.
（サンプル調製）
ラビリンチュラ属のシゾキトリウムを培養後、培地と藻体に分離し、濃縮した。
濃縮液に酸化防止剤として０．２％のトコフェロールを添加した。
濃縮液をそのまま（サンプルＡ）及び、クラスターデキストリンを５０％添加（サンプルＢ）してスプレードライヤーにて噴霧乾燥をした。 (Sample preparation)
After culturing Schizochytrium of the genus Labyrinthula, the culture was separated into medium and algal cells and concentrated.
0.2% tocopherol was added to the concentrate as an antioxidant.
The concentrated liquid was spray-dried with a spray dryer as it was (Sample A) or after adding 50% cluster dextrin (Sample B).
ラビリンチュラ属のシゾキトリウムを培養後、培地と藻体に分離し、濃縮した。
濃縮液に酸化防止剤として０．２％のトコフェロールを添加した。
濃縮液をそのまま（サンプルＡ）及び、クラスターデキストリンを５０％添加（サンプルＢ）してスプレードライヤーにて噴霧乾燥をした。 (Sample preparation)
After culturing Schizochytrium of the genus Labyrinthula, the culture was separated into medium and algal cells and concentrated.
0.2% tocopherol was added to the concentrate as an antioxidant.
The concentrated liquid was spray-dried with a spray dryer as it was (Sample A) or after adding 50% cluster dextrin (Sample B).
（評価試験プロトコル）
１．サンプルＡを７５ｍｇ程度、サンプルＢを１５０ｍｇ程度計りとった（量は目安、サンプルＡに対してサンプルＢが２倍量あれば良い）。
２．香りを嗅いだ。
３．そのまま口に入れて評価した。 (Evaluation test protocol)
1. About 75 mg of the sample A and about 150 mg of the sample B were weighed (the amount is a guide, and the amount of the sample B should be double the amount of the sample A).
2. I smelled it.
3. It was put into the mouth as it was and evaluated.
１．サンプルＡを７５ｍｇ程度、サンプルＢを１５０ｍｇ程度計りとった（量は目安、サンプルＡに対してサンプルＢが２倍量あれば良い）。
２．香りを嗅いだ。
３．そのまま口に入れて評価した。 (Evaluation test protocol)
1. About 75 mg of the sample A and about 150 mg of the sample B were weighed (the amount is a guide, and the amount of the sample B should be double the amount of the sample A).
2. I smelled it.
3. It was put into the mouth as it was and evaluated.
（評価基準）
１：無味／無臭
２：かすかに感じる
３：感じる
４：強く感じる
５：とても強く感じる (Evaluation criteria)
1: Tasteless/Odorless 2: Faint 3: Strong 4: Strong 5: Very Strong
１：無味／無臭
２：かすかに感じる
３：感じる
４：強く感じる
５：とても強く感じる (Evaluation criteria)
1: Tasteless/Odorless 2: Faint 3: Strong 4: Strong 5: Very Strong
（評価項目）
魚臭、青臭さ、香ばしさ、脂っぽさ、臭いの強さ、塩味、苦味、酸味、甘味、旨味、味の濃さ (Evaluation item)
Fishy smell, grassy smell, aroma, oiliness, strength of smell, saltiness, bitterness, sourness, sweetness, umami, depth of flavor
魚臭、青臭さ、香ばしさ、脂っぽさ、臭いの強さ、塩味、苦味、酸味、甘味、旨味、味の濃さ (Evaluation item)
Fishy smell, grassy smell, aroma, oiliness, strength of smell, saltiness, bitterness, sourness, sweetness, umami, depth of flavor
（結果）
乾燥粉末をパネリスト６名で食味試験を実施した。各評価項目について図１８～図２８に結果を示す。シゾキトリウムをデキストリンやトコフェロールと粉末化することで、魚臭が抑えられ、食品として適したものとなることが分かった。臭いの強さの項目ではＰ値＜０．０５となり無添加に対してデキストリンを加えて噴霧した方が有意に臭いが抑えられていることが分かった。 (result)
The dry powder was taste-tested by 6 panelists. Results are shown in FIGS. 18 to 28 for each evaluation item. It was found that by pulverizing Schizochytrium with dextrin and tocopherol, the fishy smell was suppressed and it became suitable as a food. In terms of odor strength, the P value was <0.05, indicating that the odor was significantly suppressed when dextrin was added and sprayed compared to when no additive was added.
乾燥粉末をパネリスト６名で食味試験を実施した。各評価項目について図１８～図２８に結果を示す。シゾキトリウムをデキストリンやトコフェロールと粉末化することで、魚臭が抑えられ、食品として適したものとなることが分かった。臭いの強さの項目ではＰ値＜０．０５となり無添加に対してデキストリンを加えて噴霧した方が有意に臭いが抑えられていることが分かった。 (result)
The dry powder was taste-tested by 6 panelists. Results are shown in FIGS. 18 to 28 for each evaluation item. It was found that by pulverizing Schizochytrium with dextrin and tocopherol, the fishy smell was suppressed and it became suitable as a food. In terms of odor strength, the P value was <0.05, indicating that the odor was significantly suppressed when dextrin was added and sprayed compared to when no additive was added.
Claims (10)
- ラビリンチュラ及びデキストリンを含有する食品組成物。 A food composition containing Labyrinthula and dextrin.
- ラビリンチュラ及びトコフェロールを含有する食品組成物。 A food composition containing Labyrinthula and tocopherol.
- ラビリンチュラ、デキストリン及びトコフェロールを含有する食品組成物。 A food composition containing labyrinthula, dextrin and tocopherol.
- ラビリンチュラ及びデキストリンの乾燥物。 Dried labyrinthula and dextrin.
- ラビリンチュラ及びトコフェロールの乾燥物。 Dried labyrinthula and tocopherol.
- ラビリンチュラ、デキストリン及びトコフェロールの乾燥物。 Dried labyrinthula, dextrin and tocopherol.
- 培養後のラビリンチュラを乾燥する前にデキストリンを添加して乾燥する粉末化方法。 A powdering method in which dextrin is added and dried before drying the cultured Labyrinthula.
- 培養後のラビリンチュラを乾燥する前にトコフェロールを添加して乾燥する粉末化方法。 A powdering method in which tocopherol is added and dried before drying the cultured Labyrinthula.
- 培養後のラビリンチュラを乾燥する前にデキストリン及びトコフェロールを添加して乾燥する粉末化方法。 A powdering method in which dextrin and tocopherol are added before drying the cultured Labyrinthula.
- 前記乾燥がディスクドライヤー又はスプレードライヤーを用いて行われることを特徴とする請求項７乃至９のいずれか一項に記載の粉末化方法。 The powderization method according to any one of claims 7 to 9, wherein the drying is performed using a disk dryer or a spray dryer.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021-171849 | 2021-10-20 | ||
| JP2021171849 | 2021-10-20 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2023068231A1 true WO2023068231A1 (en) | 2023-04-27 |
Family
ID=86059286
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2022/038618 WO2023068231A1 (en) | 2021-10-20 | 2022-10-17 | Food composition, dried material and powderization method |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2023068231A1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120135106A1 (en) * | 2005-05-12 | 2012-05-31 | Martek Biosciences Corporation | Biomass Hydrolysate and Uses and Production Thereof |
| JP2020507341A (en) * | 2017-02-14 | 2020-03-12 | ユニバーシティ オブ サザン カリフォルニア | Imitation fasting food |
-
2022
- 2022-10-17 WO PCT/JP2022/038618 patent/WO2023068231A1/en unknown
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120135106A1 (en) * | 2005-05-12 | 2012-05-31 | Martek Biosciences Corporation | Biomass Hydrolysate and Uses and Production Thereof |
| JP2020507341A (en) * | 2017-02-14 | 2020-03-12 | ユニバーシティ オブ サザン カリフォルニア | Imitation fasting food |
Non-Patent Citations (4)
| Title |
|---|
| "Functional Claim Food and Consumer Affairs Agency Notification No. C309 Clostanin Algae DHA Capsule Plus", 2 September 2018 (2018-09-02), Retrieved from the Internet <URL:http://chlostanin.co.jp/01sho-hin/01kenko_kiso/chlostanin_28.html> [retrieved on 20221128] * |
| "Kanehide Bio Co., Ltd. Extreme of Algae（藻の極み-SOU NO KIWAMI-） Vegan/Vegetarian DHA, EPA and fucoidan for 30days Supplement from Plant Based Omega-3, Made in Japan", AMAZON [ONLINE], 7 May 2021 (2021-05-07), Retrieved from the Internet <URL:https://www.amazon.com/Algae%EF%BC%88%E8%97%BB%E3%81%AE%E6%A5%B5%E3%81%BF-SOU-Kanehide-Bio-Co-Ltd/dp/B094C2MKHC> [retrieved on 20221128] * |
| ANONYMOUS: "Labyrinthula and Nannochloropsis microalgae delivered from Okinawa", 25 March 2021 (2021-03-25), XP093059266, Retrieved from the Internet <URL:https://www.him-news.com/news/view/5082> * |
| DATABASE GNPD MINTEL; January 2019 (2019-01-01), "Chicken Flavored Complete Food for Puppies", XP093059267, Database accession no. 6268495 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Francezon et al. | Algae as a source of natural flavors in innovative foods | |
| EP2948001B9 (en) | Improved microalgal flour | |
| JP4127860B2 (en) | Polyunsaturated fatty acid and method for producing lipid containing the same | |
| WO1996033263A1 (en) | Novel microorganisms capable of producing highly unsaturated fatty acids and process for producing highly unsaturated fatty acids by using the microorganisms | |
| AU2017293325A1 (en) | Method of making a flavoured sweetener and uses thereof | |
| EP3708008A1 (en) | Oil-and-fat composition and manufacturing method therefor | |
| EP2448430B1 (en) | Production of truffle natural aroma from truffle mycelium | |
| EP3036316B1 (en) | Method for the industrial production of flour from lipid-rich microalga biomass with no "off-notes" by controlling the oxygen availability | |
| JPWO2013047201A1 (en) | Taste improving agent | |
| JP2009062337A (en) | alpha-GLUCOSIDASE ACTIVITY INHIBITOR AND FOOD CONTAINING THE SAME | |
| AU2016253885A1 (en) | Method for producing yeast extract, yeast extract obtained thereby, seasoning composition, and food | |
| JP2007289008A (en) | Method for producing tomato fermented product | |
| JP2016527898A (en) | Process for producing a lipid-rich composition of microalgal powder with optimized sensory properties | |
| Nunes et al. | Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies | |
| WO2023068231A1 (en) | Food composition, dried material and powderization method | |
| Urlass et al. | Unravelling the aroma and flavour of algae for future food applications | |
| JP7218023B1 (en) | Method for producing dried food containing dried alga bodies, method for producing food, and method for improving flavor of heterotrophic microalgae | |
| KR101723959B1 (en) | Food composition for relieving hangover comprising Lactococcus raffinolactis | |
| JP2006151950A (en) | Bacillus natto culture extract-containing preparation and method for preserving bacillus natto culture extract | |
| JP5725598B2 (en) | Method for producing antioxidant composition | |
| JP6918312B2 (en) | Spore germination inhibitor | |
| JP2002017298A (en) | Food product containing algae | |
| KR101639393B1 (en) | Food composition for relieving hangover comprising Lactococcus lactis subsp. lactis | |
| KR101718590B1 (en) | Food composition for relieving hangover comprising Lactococcus fujiensis | |
| US20240130408A1 (en) | Biotechnological production of meat-like flavourings |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 22883535 Country of ref document: EP Kind code of ref document: A1 |