WO2023068231A1 - Composition d'aliment, matière séchée et procédé de réduction en poudre - Google Patents

Composition d'aliment, matière séchée et procédé de réduction en poudre Download PDF

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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
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WIPO (PCT)
Prior art keywords
dextrin
labyrinthula
food composition
sample
tocopherol
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PCT/JP2022/038618
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English (en)
Japanese (ja)
Inventor
拓史 花城
祐佳 橋本
健吾 鈴木
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株式会社ユーグレナ
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Publication of WO2023068231A1 publication Critical patent/WO2023068231A1/fr

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    • 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne une composition d'aliment, une matière séchée et un procédé de réduction en poudre.　Plus précisément, l'invention concerne une matière séchée ou une composition d'aliment contenant des labyrinthulomycètes, de la dextrine et/ou du tocophérol. L'invention concerne également un procédé de réduction en poudre dans lequel un séchage est effectué après que la dextrine et/ou le tocophérol sont ajoutés avant le séchage de labyrinthulomycètes cultivés, le séchage à l'aide d'un séchoir à disques ou d'un séchoir à jet étant approprié.
PCT/JP2022/038618 2021-10-20 2022-10-17 Composition d'aliment, matière séchée et procédé de réduction en poudre WO2023068231A1 (fr)

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JP2021-171849 2021-10-20

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Citations (2)

* Cited by examiner, † Cited by third party
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 (ja) * 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 断食模倣食

Patent Citations (2)

* Cited by examiner, † Cited by third party
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 (ja) * 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 断食模倣食

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
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 *

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