JP2011101597A - Highly functional flatfish and processed product of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a highly functional flatfish rich in amino acid and unsaturated fatty acid and having high antioxidative activity, and to provide a high-quality fishery product and a high-quality processed marine product which are efficiently produced. <P>SOLUTION: The highly functional flatfish is cultured by orally and continuously feeding high-temperature-fermented feed using a thermophilic microbial colony by an aquaculture technique utilizing the high-temperature-fermented feed using thermophile. The highly functional flatfish comprising the cultured flatfish has an amount of free amino acid of ≥350 mg in summer based on 100 g of the flesh of the flatfish, is increased in the ratio of unsaturated fatty acid such as oleic acid, and has a high antioxidative activity. The processed product is produced by using the flesh of the cultured flatfish. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

Detailed Description of the Invention

  The present invention relates to a cultured flounder rich in free amino acids, and a functional processed food using the flounder.

Conventional technology

  Conventionally, feed is used as a nutrient source in the field of livestock and fisheries such as aquaculture, pig farming and poultry farming.

  Hydrolyzes protein in food materials to produce free amino acids, especially by increasing the amount of amino acids related to umami and sweetness, and by mixing moderately bitter amino acids, it is thick and profound It has become clear that the taste, that is, the umami taste comes out. As a hydrolase, very many marine processed foods have been devised for a long time by using proteases present in the bodies of fish and shellfish or by fermentation with the help of microorganisms. However, in most cases, these methods are devised to process the fishery material (acting proteases to generate free amino acids or adding free amino acids) (the raw material stage, ie, fresh food) It is not a product that is already trying to produce seafood with excellent taste at the stage).

  On the other hand, since the bioregulatory functionality of food is exhibited as a comprehensive effect of the bioregulatory functional ingredients contained in the food material, how to reduce the bioregulatory functional ingredients already present in the food material In order to prevent inactivation and deterioration, it has been devised to preserve, transport, process and cook.

  In addition, by adding a bioregulatory functional ingredient to normal seafood at the processing stage, or by increasing the bioregulatory functional ingredient in the food by the action of microorganisms in the processing stage such as fermentation, A device has been devised to increase the regulation functionality.

  However, there is no marine food that has much better taste and higher bioregulatory functionality than the conventional ones from the stage of fresh food without artificial manipulation.

  The patents related to the specification will be listed below.

  Publication number: JP-A-7-170887 (publication date: July 11, 1995) "Crustaceans with improved taste and texture, heat-treated products thereof, frozen products thereof, and improved taste and texture Production methods of crustaceans ”Contents) Amino acids (glycine, alanine, glutamic acid, proline, threonine in edible extract components of crab and shrimp crustaceans by rearing in environmental water with high or low salt concentration , Serine) is increased by one or more, and the taste is enhanced, and the texture is also improved compared to natural. This patent is a patent that is relatively close in concept in that it provides a method for improving the taste components (amino acids) in fresh fish and shellfish extracts. However, in addition to the fact that the target is not crustaceans but crustaceans, the breeding environment (salt concentration) is devised as a means of improving taste, and the feed is not devised.

Publication number: Japanese Patent Application Laid-Open No. 2007-325566 (P2007-325666A) (Publication date: December 20, 2007)
In the “flavored seasoning and method for producing the same”, a umami seasoning is produced by performing a fermentation treatment or the like using the residue after taking the broth from the koji. Since the free amino acids and peptides increase by fermentation, the taste becomes strong. This patent does not cover fresh fish. Moreover, the fermentation process is performed as a means to improve taste property (free amino acid).

Publication number: Japanese Patent Application Laid-Open No. 2008-11781 (P2008-11178A) (Publication date: January 24, 2008) “Nori fermented food and method for producing the same” is obtained by fermenting and degrading proteins and the like in nori. We produce new fermented foods with enhanced (umami and sweet free amino acids) and functionality (peptides). This patent does not cover fresh fish. Moreover, the fermentation process is performed as a means to improve taste property (free amino acid).

Publication number: JP-2007-46848 (P2007-46848A) (Publication date: February 22, 2007) "Refrigerator" activates proteolytic enzymes contained in meat and fish by irradiating ultraviolet rays, and free amino acids Is a method of increasing the amount of umami and enhancing the umami. This patent is similar in that the amount of free amino acids is increased, but is not devised in the fish breeding stage, but is a process (devise) in the fish meat storage stage, and the concept is different. Moreover, ultraviolet irradiation is performed as means for improving taste (free amino acids).

Publication number: JP-A-2006-129835 (P2006-129835A) (Publication date: May 25, 2006) "Glutamate-rich yeast extract and method for producing the same" increases the glutamic acid content of natural seasonings (yeast extract) In order to increase the taste, the extract extracted from yeast is manufactured by implementing measures such as enzyme treatment and activated carbon treatment. The idea is to efficiently extract glutamic acid from the raw material into the extract component. This patent does not increase the content of glutamic acid, which is a free amino acid in foods, and does not increase the content of the food material itself, but devise how to efficiently extract it from the material to make a processed food.

Publication number: JP-A-2002-142665 (P2002-142665A) (Publication date: May 21, 2002) In the “photoprocessing method for marine products or agricultural products”, the raw squid was dried while being irradiated with ultraviolet rays, and the umami was enhanced. How to make dried squid. The amount of (free) amino acids such as glutamic acid is increased by ultraviolet irradiation. Although it is similar in terms of increasing the amount of free amino acids, it is not something that is devised in the fish breeding stage, but is a process (devise) in the processing stage of fishery products, and the concept is different. Moreover, ultraviolet irradiation is performed as means for improving taste (free amino acids).

Publication number: Japanese Patent Application Laid-Open No. 2008-17703 (P2008-17703A) (Publication date: January 31, 2008) “Production method of food containing γ-aminobutyric acid and ornithine” Not an amino acid involved in taste but a special amino acid Is. A method for producing a food having an increased content of both substances expected to exert health functionality by lactic acid fermentation using a lactic acid bacterium having the ability to produce both γ-aminobutyric acid and ornithine as a food material. Fermentation is used as a method for increasing the content of substances having health functions.

Publication number: Japanese Patent Laid-Open No. 2001-204432 (P2001-204432A) (Publication date: July 31, 2001) “A method for treating swordfish shells, a swordfish extract produced from swordfish shells by the method, and a method for producing the swordfish extract” Then, it is not an amino acid involved in taste, but a special amino acid. This is a method for treating live scallops that increases the content of ornithine, a functional amino acid. It is intended to promote the ornithine synthesis in the living body by applying a cooling load to live rainbow trout and its stress response. Increase the amount of free amino acids or health functional substances in the edible portion of fresh seafood.

Publication number: Japanese Patent Laid-Open No. 2001-252009 (P2001-252009A) (Publication date: September 18, 2001) “Method of controlling the ripening of salted fish, seafood pickles, and salted processed products” Antioxidation in the ripening process of marine products processing This is a method for producing a fermented food having a flavor (flavoring taste and taste) by adding polyphenol, a substance, to prevent heating and rancidity. It is a method for enhancing the umami of existing fermented foods, and is a device for better controlling the fermentation.

Publication number: Japanese Patent Application Laid-Open No. 09-094077 (Publication date: April 08, 1997) Patent number: 3510717 (Registration date: January 09, 2004) "Food and drink having active oxygen and free radical scavenging activity"
Then, by adding a glycoside having a water-soluble flavonol skeleton to various foods and drinks, foods and drinks that have a high scavenging activity on active oxygen and free radicals that adversely affect the living body and are involved in various diseases and aging. It is a patent to offer. This patent is aimed at improving human health functionality, and as a means of imparting antioxidant properties to foods, an antioxidant is directly added to foods.

Application No .: Patent Application No. 7-162181 (Filing date: June 28, 1995) “Antioxidant sausage and method for producing the same” is a main ingredient of livestock meat and fish meat, which has high antioxidative spices and natural extracts. It is a patent relating to sausages with added antioxidant functionality. Antioxidant capacity is more than twice that of normal products. This patent is aimed at improving human health functionality, and as a means of imparting antioxidant properties to foods, an antioxidant is directly added to foods.

Publication number: JP-A-2006-141229 (P2006-141229A) (Publication date: June 8, 2006) “Production method of functional foods using scallops” is an antioxidant treatment by enzymatic treatment of scallop viscera A healthy functional food is produced by producing a peptide having sex. This patent is similar in that it enhances antioxidant properties, but is not devised at the fish breeding stage, but at the processing stage where the scallop viscera is treated with an enzyme.

Publication number: JP-A-2006-141229 (P2006-141229A) (Publication date: June 8, 2006) "Method for producing functional food using scallop" By treating scallop viscera with an enzyme, it has antioxidant properties. The health functional food material is manufactured by producing the peptide having it. This patent is similar in that it enhances antioxidant properties, but is not devised at the fish breeding stage, but at the processing stage where the scallop viscera is treated with an enzyme.

Application No .: Japanese Patent Application No. 05-277280 (filing date: September 30, 1993) "Protein food containing concentrated faffia pigment oil" is a protein food (fishery product) It is a patent relating to provision of new foods having various physiological activities (health functionality) such as antioxidant properties by adding them to paste products, dried rice cake flakes, processed meat products, and dairy products. The purpose of this patent is to improve human health functionality, and as a means to impart functionality such as antioxidants to food, it directly adds an antioxidant (or a substance containing a large amount thereof) to food. is there.

Application No .: Japanese Patent Application No. 2002-349399 (Filing date: December 02, 2002) “Yogurt-containing marine product and method for producing the same” prepares fish paste with yogurt added. This patent contains yogurt-derived bioregulatory functional components that help maintain and promote health. This patent is aimed at improving human health functionality, and as a means of imparting functionality to food, an antioxidant is directly added to the food.

Application number: Japanese Patent Application No. 2002-270234 (Filing date: September 17, 2002) “Processed soy food” is a patent on soy processed foods (mainly soy milk, etc.) in which DHA and EPA components are mixed in a larger amount than before. is there. Since oligosaccharides that help the antioxidant components in soymilk are also added, it is expected that the functionality possessed by oligosaccharides will be imparted to food. This patent aims not only to maintain the quality of food, but also to improve human health functionality. As a means of imparting functionality to food, antioxidants (or substances that help that) are added to food. It is added directly.

Publication number: Patent publication 2005-336167 (publication date: December 08, 2005) "Antioxidant composition" is effective in vivo against various reactive oxygen species produced in vivo. Is a patent for providing an antioxidant composition capable of exhibiting Antioxidants include histidine-containing dipeptides or sulfur-containing amino acids or their analogs (dizinc acid-based active oxygen scavengers), vitamin C (peroxynitrite-based active oxygen scavengers), polyphenol compounds, carotenoids (hydroxylated radicals) A composition containing an active oxygen scavenger) is included. This patent is intended to exert an antioxidant function in the human body, and falls within the category of drugs and supplements, but does not exhibit the functionality of antioxidant capacity by food.

Problems to be solved by the present invention

  An object of the present invention is to produce a fresh seafood product or a processed fish product that is expected to have a better taste and a stronger antioxidant function than conventional marine products by a management method from the production stage of flounder cultured fish. As a result, high-quality marine products are efficiently produced, distributed and sold. As a result, it is delicious and contributes to the maintenance and promotion of health, leading to an improvement in eating habits.

Means to solve the problem

A thermophilic inoculum group PTA-1773 deposited internationally with ATCC, or a closely related species of Bacillus thermocloacae (acc. The fish raw material for cultured feed is fermented at a high temperature at 60 ° C. or higher using fermentation microorganisms mainly composed of). In the present invention, these high-temperature feeds are continuously fed orally to cultured flounder. In this way, the amount of free amino acids related to umami and sweetness is increased in the flesh quality of flounder than when fed with normal feed, and it also provides marine products and seafood that have increased antioxidant activity. is there. No marine foods that have been imparted with excellent taste and strong antioxidant function from the fresh food stage have been known so far. The contents of this specification were announced at the Spring Meeting of the Japanese Fisheries Society on March 28, 2009, and are attached to the certificate because they fall under the exception of loss of novelty.

  The reason for the functional addition is presumed that gene expression in the intestinal tract changes with changes in the intestinal flora, based on DNA microarray data in experimental animals for rats. Carboxypeptidase, arginase as a gene related to lipid metabolism, stearoyl-Coenzyme A desaturase, carboxesterase, etc. as genes related to antioxidant activity, It is inferred that

  Moreover, the thermostable enzyme which the microorganism expresses by the thermophilic microorganism which inhabits the high temperature extreme environment of 60-90 degreeC shows an enzyme reaction also at normal temperature, and is excellent in durability. It is also speculated that these enzyme groups supplement the function of digestive enzymes in the fish body and promote digestion of concentrated feed. In addition, with the change of intestinal flora, it is estimated that digestive enzymes from the intestinal tract are increased, and from the above-mentioned rat experiments, precursors related to digestion degradation such as progastrins (pepsinogen C) were added to the control group. A tendency to increase by about 70% has been confirmed.

Furthermore, co-inventors Hisashi Miyamoto and Hirokuni Miyamoto (Thirty Ninety-nine Co., Ltd. and Nichikan Kagaku Co., Ltd.) have already applied organic matter (utilizing marine product residues) to high-temperature fermentation at around 70-80 ° C. In addition, a technology for producing a large amount of a stable enzyme (heat-resistant enzyme) has been patented (Patents A to D below), and it has been shown that this substance can be effectively used as animal and plant feed and fertilizer. In fact, by feeding this dietary additive to ground-cultured Japanese flounder, the digestion of the feed has been promoted, and with the improvement of the body weight gain rate and the reduction of the dead fish rate, there has been a change in meat quality such as a reduction in blue odor. Information that it was recognized qualitatively was obtained by Hisashi Miyamoto and Hirokuni Miyamoto. The inventors of this patent, Akio Matsushita, Ryusuke Tanaka, Hirokuni Miyamoto, and Hisashi Miyamoto, stated that the fish meat cultivated by the technology described in the above-mentioned patents of Miyamoto et al. In order to verify the increase in taste and health functionality of the edible part of fish, the idea is to start with “free amino acids” and “antioxidants”. A comparative study focusing on “sex”. In addition, in consideration of the need for more rigorous scientific support, carp breeding experiments at the laboratory level are possible not only in the examination of farmed flounder at the production site, but also in comparative tests with strict control groups. A biochemical study of fish meat was started using this system. As a result, it was possible to prove a significant enhancement and statistically significant change in “free amino acids and antioxidant properties” of fish meat, so that “aquatic foods with excellent taste and bioregulatory functionality” I came to apply for the invention. As patents so far, (Patent A) Patent No. 3146305 Hisashi Miyamoto, Hirokuni Miyamoto “Thermophilic inoculum, organic fertilizer, liquid organic fertilizer, and production method thereof” <mainly as fertilizer (powder and liquid) Application> (Patent B) Patent No. 3314302 Hisashi Miyamoto, Hirokuni Miyamoto “Feed additive, liquid feed additive, and their production method and feed production method” <Feed additive. Only for livestock. > Manufactured by fermenting with thermophilic miraculous inoculum that has resolution of organic materials such as marine residues (inedible parts such as shrimps, crabs, fish, etc. and small shrimps, small crabs, small fish not suitable for food) Feed additives, liquid feed additives, feeds, production methods thereof, livestock can be made healthy, and safe livestock products can be produced. The feed additive produced in this way prevents digestion-degrading enzymes in the body of livestock and stabilizes its action, thereby improving digestion and absorption and improving nutritional efficiency. It is thought to be for promotion. Since the livestock is healthy after a predetermined period has elapsed since the start of salary, feces and urine that does not give off a bad odor (dehydrobromide) are excreted, and it is raised in a good environment to reduce stress. (Patent C) Patent No. 3385402 Hisashi Miyamoto, Hirokuni Miyamoto "Wastewater purification agent, liquid wastewater purification agent, and their production method and wastewater purification method"<Wastewater purification agent and production method, and wastewater purification method> Waste water purification agent, liquid waste water purification agent produced by fermentation of thermophilic miru inoculum, etc., and production method thereof, and waste water purification method, (Patent D) Patent Publication No. 2003-2119884 Hisashi Miyamoto, Hirokuni Miyamoto, Kenichi Mori Thermophilic inoculum PTA-1773, ecological environment improving material, organic fertilizer, biological pesticide, plant, feed / feed additive, animal , herbal medicine, water purification agent, soil purification agent, garbage treatment agent, compost fermentation promoter / deodorant, Phytoremediation regulators, antibacterial agents, fermented foods, fermented beverages, drugs, and biodegradable plastic preparations " Geta, and patenting comprehensive patent and is> thermophilic inoculum PTA-1773 was added to the organic material, the wide range of applications and ecology improving material obtained by fermenting.

  As described in this, heat shock proteins (HSPs) derived from thermophilic microorganisms that live in extreme environments at high temperatures of 60 to 90 ° C. include molecules that function as molecular chaperones. It is not only structurally stable but also has a higher function to prevent degradation of the structure of digestive enzymes in the animal body than molecular chaperones derived from cold microorganisms. Since it is known that the ATPase (ATP synthase) activity is stably exhibited as a subunit, it is assumed that it contributes to the activation of ATPase working in the animal body.

  In the present invention, by using a high-temperature fermented feed having such a composite function, free amino acids and unsaturated fatty acids in the meat of flounder are increased and have antioxidant activity.

The reality of the invention

  The feed according to this embodiment includes a fermented product obtained by fermenting organic components, fish and shellfish containing chitin, or plant components such as beer lees, shochu, and seaweed at 50 to 80 ° C. at a high temperature. As such, a thermophilic microorganism is desirable.

  Examples of organic substances including chitin include crustaceans such as crabs and shrimps, and insects such as flies and scarabs.

  As the fermentation microorganism, a microorganism that produces a chitin degrading enzyme that degrades chitin is desirable.

  Thermophilic microorganisms produce thermostable enzymes that are resistant to changes in protein structure and retain enzyme activity even in poor environments including places where persistent components and toxic substances coexist. Moreover, heat shock protein (HSP) derived from thermophilic microorganisms is structurally more stable than heat shock protein derived from room temperature microorganisms, and expresses a molecular chaperone that protects the structure retention of the enzyme as its function. This has the advantage of maintaining the enzyme activity in the digestive tract that cannot be supplemented by components derived from ordinary cold microorganisms and enabling biosynthesis of metabolic components having various functions. Examples of the thermophilic microorganism include the early thermophilic bacteria group including the thermophilic inoculum PTA-1773. The thermophilic inoculum PTA-1773 was deposited by the inventor at ATCC (American Type Culture Collection, 10801 University Boulevard Manassas, Virginia 2011-1209 US) on May 1, 2000. (Accession number: PTA-1773). These microorganisms are a group of microorganisms having a high organic matter resolving power and capable of generating fermentation heat energy of 70 to 90 ° C. As a nutrient source for cultivating the thermophilic inoculum PTA-1773, microorganisms using raw charcoal that is not easily decomposed even at a high temperature of about 90 ° C. together with raw shrimp and crab residues that are not spoiled The thermophilic inoculum PTA-1773 is cultured for 12 hours or more under aerobic conditions. At this time, the heat of natural fermentation is kept at at least 60 to 90 ° C.

  Furthermore, using a fermentation microorganism mainly composed of Bacillus thermocloacae (acc. No. Z26939), a gene related to Bacillus thermocloacae (acc. No. Z12939) whose gene sequence information is registered in the GeneBank database belonging to Firmictes Examples include a thermophilic microorganism group having a high temperature fermentation ability at 60 ° C. or higher for fish raw materials for cultured feed.

  A thermostable enzyme expressed by a thermophilic microorganism inhabiting in a high temperature extreme environment of 60 to 90 ° C. exhibits an enzyme reaction even at room temperature, and is excellent in durability. These enzyme groups complement the function of digestive enzymes in the animal body and promote digestion of concentrated feed.

  Furthermore, heat shock proteins (HSPs) derived from thermophilic microorganisms that live in a high temperature extreme environment of 60 to 90 ° C. include molecules that act as molecular chaperones. These molecules are thermostable molecular chaperones, which are not only more structurally stable than molecular chaperones derived from room temperature microorganisms, but are also expected to prevent deterioration of the structure of digestive enzymes in the animal body.

  Furthermore, it is assumed that the fermented products of thermophilic microorganisms and the components contained therein act on the intestinal bacterial flora or cells of the intestinal tract.

  In fact, when 0.5% of these microorganisms and their components were added to the flounder feed and reared, free amino acids in the meat increased as follows after 6 months.

  In other words, Japanese flounder was obtained from a farm farmed on land. 1400 flounder fry are placed in a tank (15m x 15m x 1m) with a device that replaces fresh seawater every 1-2 hours, and about 70,000 are raised in 50 tanks. EP feed (manufactured by Higashimaru; containing 71% fish meal, krill meal, shrimp meal) or homemade moist pellets (prepared from horse mackerel, millet, etc.) was usually fed on average about 13 g per day. The group A (control group) flounder bait is given nothing, and the group B (experiment group) flounder is a feed additive produced by fermenting the above-mentioned diet with a thermophilic miracle seed (PTA-1773). Was fed at a rate of about 3.0% (weight percent).

  At the end of the breeding period after about 12 months, immediately kill each 5 flounder from the control group (Group A) and the additive group (Group B), then place them in a styrofoam box with dry ice and transport them to the laboratory in a frozen state. did. After collecting the back muscles of this flounder, the following operations were performed as follows.

  That is, free amino acids were measured by collecting fish back muscles and then chopping with a knife to prepare two extract components as described below and storing at −30 ° C. until analysis. 2-1) Preparation of extract component (for amino acid analysis): 5 g of each sample was precisely weighed in a 50 ml centrifuge tube, 30 ml of 5% perchloric acid was added, stirred for about 1 minute with a homogenizer, 2,500 rpm for 10 minutes Centrifugation was performed. The supernatant was decanted into another 50 ml centrifuge tube, and an appropriate amount of 2N potassium hydroxide solution was added and adjusted to pH 2.0 while confirming using a pH meter. After sealing with a Ceylon film, it was left in ice-cooling for 30 minutes and centrifuged at 2,500 rpm for 10 minutes. The entire supernatant was placed in a 50 ml volumetric flask, and the volume was adjusted to 50 ml with 0.01 N HCl to obtain an extract component. 2-2) Preparation of extract component (for antioxidant activity analysis): Weigh out 5.0 g of these samples in a 50 ml centrifuge tube, add 30 ml of ethanol, stir with a homogenizer for about 1 minute, and then at 2,500 rpm for 10 minutes. Was centrifuged. After concentrating the supernatant with an evaporator, ethanol was added and the volume was adjusted to 10 ml to obtain an extract component. 3) Analysis of amino acids was performed using high performance liquid chromatography (HPLC). Add 200 μl of the extract component solution to a 1.5 ml microtube and add 200 μl of 100 mM phenyl isothiocyanate reagent and 200 μl of 1M triethylamine reagent. After stirring, the mixture was reacted at 37 ° C. for 60 minutes. After adding 400 μl of hexane and centrifuging at 2,000 rpm for 5 minutes in a centrifuge, the upper layer was removed, and 10 μl of the lower layer was analyzed by high performance liquid chromatography (HPLC). The results are shown in the table below.

  As a result, sweet amino acids also increased due to addition, and threonine, alanine, and lysine greatly increased in the addition group (Group B), and a significant difference was recognized. Furthermore, a significant and large increase was also observed in the total amount of sweet amino acids (total amount of glutamine, serine, glycine, threonine, alanine, proline, and lysine) in the addition group (group B).

  A slight increase was also observed in the bitter amino acids, and a significant increase was observed in the addition group (Group B) in arginine and phenylalanine. In the total amount of bitter amino acids (histidine, arginine, valine, isoleucine, leucine, phenylalanine), a significant change was observed in the addition group (group B). As a whole, flounder muscle extract cultivated on feed supplemented with thermophilic bacteria fermented product showed an increase in umami-type amino acids and sweet-type amino acids. On the other hand, an increase was observed in some bitter amino acids, but the degree of change was smaller than that of umami and sweet amino acids.

The antioxidant property was measured by the DPPH radical scavenging ability method which is generally widely used. 1 ml of the extract component was put in a test tube with a screw, and 1 ml of ethanol and 1 ml of a 100 μM DPPH solution were added and stirred, and reacted at 30 ° C. for 20 minutes. After completion of the reaction, 1 ml of ethanol was added, and absorbance at a wavelength of 517 nm was determined with a visible / ultraviolet spectrophotometer to measure radical scavenging ability. The erasing ability was determined by IC ₅₀ value. Incidentally, IC ₅₀ value indicates the amount of extract components necessary for illustrating the antioxidant capacity of 50% (ml), indicating that the higher the antioxidant activity is higher low. The result is shown in FIG. The strength of the antioxidant ability of the added group (Group B) was compared with a control group (Group A) as a control group (Group A), which was administered with a feed that was not added with a feed additive produced by fermentation with a thermophilic miracle seed. As shown in FIG. 2, as compared with the control group (Group A), a clear difference was observed in the additive group (Group B), and the antioxidant ability was greatly enhanced.

Each data is shown below.
Table 1. Free amino acid content of extract of soleus muscle

The invention's effect

  The invention provides consumers with high-quality marine products that are rich in amino acids and unsaturated fatty acids by using a high-temperature fermented feed, produce flounder with high antioxidant activity, and can maintain a wide range of health. Realize that.

FIG. 1 shows the antioxidant activity in flesh meat.

Table 1-1

It shows the effect on the concentration of umami amino acids.

Table 1-2

It shows the effect on the concentration of sweet amino acids.

Table 1-3

It shows the effect on the concentration of bitter amino acids.

Table 1-4

It shows the effect on the concentration of other amino acids, especially taurine.

Claims (2)

  The content of free amino acids in meat during the summer is 350 mg or more per 100 g, the proportion of unsaturated fatty acids such as oleic acid is increased, and the antioxidant activity is high. The manufactured processed product used.   The content of free amino acids in meat during the winter season is 500 mg or more per 100 g, the ratio of unsaturated fatty acids such as oleic acid is increased, and the antioxidant activity is high. The manufactured processed product used.

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