Fermented product containing components derived from sea squirt shells and method for producing the same

Abstract

To provide a technology that effectively utilizes the many types of components contained in sea squirt shells, disposes of large quantities of sea squirt shells, and simultaneously reduces energy consumption and environmental impact associated with such disposal. [Solution] This is a fermented product containing components derived from sea squirt shells, comprising a sea squirt shell fermentation product and a plant fermentation product. The sea squirt shell-derived component includes at least one of tunicin, carotenoids, amino acids, and polyunsaturated fatty acids. The sea squirt shell fermentation product and the plant fermentation product are fermented with a complex fermentation microbial product, and the plant fermentation product is at least one of soybean meal, dried okara, and rice bran. These fermentation products can be used as food compositions, feed compositions, or fertilizer compositions.

Description

Technical Field

[0001] The present invention relates to a fermented product containing a component derived from ascidian shells and a method for producing the same.

Background Art

[0002] Ascidians are eaten in countries such as Japan and South Korea. In Japan, Halocynthia roretzi and Halocynthia aurantium are mainly consumed, and aquaculture of Halocynthia roretzi is particularly prosperous in the Sanriku region along the northern coast of the Tohoku region and Hakodate. The edible part of an ascidian is the fascia portion obtained by peeling off the ascidian shell, and the ascidian shell is discarded. Therefore, operators have to process a large amount of ascidian shells every year, and the cost thereof is a burden. In addition, there is also a problem that ascidian shells are illegally dumped as industrial waste.

[0003] On the other hand, ascidian shells are known to contain various useful substances. Examples include proteins, carotenoids including carotenoid and xanthophyll pigments that are antioxidants, various minerals (Non-Patent Document 1), and tunicin which is a cellulosic polysaccharide (Non-Patent Document 2).

[0004] As a technology utilizing ascidian shells containing tunicin, there can be mentioned a gizzard-enlarging feed for poultry, in which ascidian shells of edible ascidians such as Halocynthia roretzi, red ascidian and white ascidian are made into peeled pieces with a thickness of 0.2 to 1.0 mm or less and a major diameter of 0.6 mm to 10 mm, and added to poultry feed (Patent Document 1). Since poultry do not have teeth, they usually grind and digest feed by the contraction movement of the gizzard, which is normally filled with sand and pebbles. This technology is used for enlarging the gizzard by blending finely divided ascidian shell pieces into the feed instead of sand and pebbles, allowing poultry to ingest the feed, and grinding and digesting it through the contraction movement of the gizzard.

Prior Art Literature

Patent Literature

[0005]

Patent Document 1

Non-Patent Literature

[0006] [Non-Patent Document 1] "Effect of Adding Sea Squirt Shells to the Feed of Laying Hens Feeded with Rice on Improving Egg Yellow Color," by Keiichi Suzuki, Professor, Department of Animal Production Function Development, Graduate School of Agricultural Science, Tohoku University, Livestock Information, August 2018 issue. [Non-Patent Document 2] Written by Hironori Kadowaki, Ishinomaki Technical High School, Miyagi Prefecture; published by Toray Science Foundation, High School Club Activities, "Research on the Effective Utilization of the Sea Squirt's Capsule," 2006. [Overview of the project] [Problems that the invention aims to solve]

[0007] However, there is still a need for technologies that can effectively utilize the many types of components contained in sea squirt shells, dispose of large quantities of sea squirt shells, and simultaneously reduce energy consumption and environmental impact associated with such disposal. [Means for solving the problem]

[0008] Therefore, instead of simply using finely ground sea squirt shells as in the conventional method, the inventors investigated fermenting sea squirt shells using their own patented technology, a complex group of fermenting microorganisms (Japanese Patent Publication No. 2009-278895 (Patent No. 5459980)). As a result, they developed a fermented product containing various sea squirt shell-derived components in an effectively usable form.

[0009] In other words, the objective of this technology is achieved by fermenting sea squirt shells and at least one plant-based raw material from soybean meal, dried okara, and rice bran with a complex fermentation microbial compound developed by the inventor. The resulting fermented product containing sea squirt shell-derived components contains tunicin, carotenoids, proteins and / or amino acids derived from sea squirt shells, as well as polyunsaturated fatty acids. Furthermore, the fermented product containing sea squirt shell-derived components can be separated into sea squirt shell fermentation product and plant fermentation product, and each can be utilized separately. [Effects of the Invention]

[0010] This technology will enable the more effective utilization of the large quantities of sea squirt shells that were previously discarded, as a resource. It will become possible to provide a variety of products that can be realistically marketed, and in turn, contribute to the revitalization of agriculture and fisheries. In particular, astaxanthin, a type of carotenoid, has traditionally been produced from petroleum and used as part of animal feed, but with this technology, natural astaxanthin derived from sea squirt shells can be obtained without chemical processing. The same applies to amino acids derived from sea squirt shells. Therefore, these natural astaxanthin and amino acids can be used in highly safe food compositions, animal feed compositions, or fertilizer compositions. Furthermore, tunicin fibers derived from sea squirt shells can be easily obtained without the use of chemicals. These tunicin fibers can be used as xanthophyll pulverized components, papermaking raw materials, and microfiber raw materials. Furthermore, the effects of this technology are included in the description of the entire specification and are not limited to the effects described above. [Brief explanation of the drawing]

[0011] [Figure 1] This is a photograph used as a substitute for a diagram, showing a raw sea squirt shell. [Figure 2] This is a photograph used as a substitute for a diagram, showing the dried and compressed shell of a true sea squirt. [Figure 3] This is a photograph used as a substitute for a diagram, showing the raw material, soybean meal. [Figure 4] This is a photograph used as a diagram to show the fermented products obtained by sieving fermented products containing components derived from sea squirt shells: soybean fermented product (left), sea squirt shell fermented product (center), and the root portion of the sea squirt shell fermented product (right). [Figure 5] This is a photograph used as a diagram to show the fermented product of sea squirt shells after sieving. The top row shows the root portion of the fermented product of sea squirt shells after sieving, and the bottom row shows the body portion. [Figure 6] This is a schematic diagram showing a batch-type fermentation tank with temperature control. [Figure 7] This is a photograph used as a substitute for a diagram, showing tunicin fibers obtained from fermented sea squirt shells. [Figure 8] This is a photograph used as a substitute for a diagram, showing tunicin fibers ground with a pin mill. [Figure 9]This is a photograph substituting for a drawing showing two rainbow trouts cultured by being fed a feed containing a plant fermentation product. [Figure 10] This is a photograph substituting for a drawing showing opened rainbow trouts cultured by being fed a feed containing a plant fermentation product. [Figure 11] This is a photograph substituting for a drawing showing the livers of rainbow trouts cultured by being fed a feed containing a plant fermentation product. [Figure 12] This is a photograph substituting for a drawing showing the spleens of rainbow trouts cultured by being fed a feed containing a plant fermentation product. [Figure 13] This is a photograph substituting for a drawing showing sashimi of rainbow trouts cultured by being fed a feed containing a plant fermentation product. [Figure 14] This is a photograph substituting for a drawing showing coho salmons fed a feed containing a plant fermentation product. A shows the whole coho salmon, and B shows the state of the opened coho salmon. [Figure 15] This is a photograph substituting for a drawing comparing the sizes of radishes sprayed with a plant vitalizer comprising a sea squirt shell fermentation product and radishes not sprayed therewith. [Figure 16] This is a photograph substituting for a drawing showing the sugar content measurement results of radishes sprayed with a plant vitalizer comprising a sea squirt shell fermentation product. [Figure 17] This is a photograph substituting for a drawing showing the above-ground state of asparagus sprayed with a plant vitalizer comprising a sea squirt shell fermentation product. [Figure 18] This is a photograph substituting for a drawing showing opened rainbow trouts cultured by being fed a feed containing a plant fermentation product and sea squirt fiber. [Figure 19] This is a photograph substituting for a drawing showing the flesh of rainbow trouts cultured by being fed a feed containing a plant fermentation product and fish meal. [Figure 20] This is a photograph substituting for a drawing showing the flesh of rainbow trouts cultured by being fed a feed containing a fermentation product containing a component derived from true sea squirt shells and fish meal. MODE FOR CARRYING OUT THE INVENTION

[0012] <Definitions, etc.> In this specification, "sea squirt" refers to marine animals belonging to the class Ascidiaceae of the subphylum Urochordata, and there are more than 3,000 species of sea squirts. One of the purposes of this technology is to make effective use of sea squirt shells that are discarded after the fascia portion of adult sea squirts has been used as food. Therefore, it is preferable to use the shells of true sea squirts or red sea squirts that have been used as food as raw materials, but the technology is not limited to these types of sea squirts.

[0013] In this specification, "sea squirt shell" refers to the outer shell remaining after the orange or yellow edible part, the fascia, is removed from the opened sea squirt shell. Sea squirt shells include, for example, the hard, sturdy, leathery pouch-like outer part called the "tunic," which is rich in tunicin and carotenoids, and the thin, jelly-like "inner membrane" that remains inside the tunic after the fascia has been removed. Figure 1 shows a raw sea squirt shell, and Figure 2 shows a dried and compressed sea squirt shell. The inner membrane is rich in proteins and polyunsaturated fatty acids. Sea squirt shells have long been used as a food ingredient for making broth, and are therefore considered to be highly safe for human consumption.

[0014] Furthermore, dried and pulverized hard shells like those of the true sea squirt cannot be digested by fish when given as feed, and therefore the fish cannot ingest the proteins, carotenoids, and other components contained in the sea squirt shells. For example, in a goldfish growth experiment, when dried and pulverized sea squirt shells were mixed into the feed, 10% by mass was the limit, and at 30% by mass, the fish died. Therefore, simply dried and pulverized true sea squirt shells are difficult to utilize effectively.

[0015] In this specification, "tunicine" refers to the animal-derived cellulosic polysaccharides contained in the tunic of the sea squirt shell. Tunicine is an environmentally friendly fiber that possesses high crystallinity and strength, yet decomposes naturally after use. Currently, it is difficult to completely synthesize tunicine artificially. Therefore, conventionally, in order to effectively utilize tunicine, it was necessary to extract it from the tunic of the sea squirt shell using, for example, sodium chlorite, and then further treat it with alkali or sulfurization (Non-Patent Document 2).

[0016] However, this technology does not involve chemical extraction of tunicin using sodium chlorite, alkaline treatment, or sulfurization. Therefore, the tunicin obtained using this technology is safe for use in humans, fish, livestock, crops, and other products. Consequently, it is expected to be used as a microfiber, in medical materials, and in bioplastics.

[0017] In this specification, "carotenoid" refers to natural pigments with antioxidant properties. Examples of carotenoids found in sea squirt shells include xanthophylls (sea squirt xanthin, astaxanthin, adinoxanthin, canthaxanthin, zeaxanthin, lutein, β-cryptoxanthin) and carotenes (β-carotene, α-carotene, lycopene). These xanthophylls and carotenes are naturally occurring carotenoids of biological origin and have higher absorption rates and bioavailability than chemically synthesized products. Furthermore, because the ratio of isomers is naturally regulated, they have high physiological activity.

[0018] In this specification, "protein" refers to the natural protein contained throughout the entire sea squirt shell. Natural protein is particularly abundant in the inner membrane of the tunic of the true sea squirt shell. Through fermentation, as described later, the natural protein is broken down into 20 natural amino acids (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, arginine, cysteine, glutamine, glycine, proline, tyrosine, alanine, aspartic acid, asparagine, glutamic acid, and serine).

[0019] In the case of dried sea squirt shells, the composition is approximately 38-39% protein, 30% cellulose fibers (mainly tunicin), and other components such as xanthophylls and zeaxanthin, which have antioxidant properties, carotenoids including carotenes, and taurine.

[0020] In this specification, "polyunsaturated fatty acids" refers to naturally occurring polyunsaturated fatty acids. Examples of those particularly abundant in sea squirt shells include omega-3 eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These have higher bioavailability than chemically synthesized versions. They are used in health foods, animal feed, and fertilizers.

[0021] In this specification, "soybean meal" refers to a powder made by grinding the soybean residue left after extracting soybean oil from soybeans. It is also called soybean residue, defatted soybean residue, or defatted processed soybeans. Soybean meal has a high protein and carbohydrate content and is low in fat. Soybean meal is used as a raw material for health foods, animal feed, and fertilizer. Figure 3 shows the soybean meal used as a material in this technology. Soybean meal is also called "soybean residue."

[0022] In this specification, "dried okara" refers to the dried residue (raw okara) left over after squeezing soybeans during the production of tofu and soy milk. Okara with some grains remaining is called dried okara, while okara that is as fine as cake flour is called okara powder. In this technology, there is no particular distinction between dried okara and okara powder. Therefore, "dried okara" includes dried okara only, a mixture of dried okara and okara powder, and okara powder only. Dried okara is rich in protein, lipids (e.g., lecithin), potassium, calcium, vitamin B1, vitamin B2, vitamin B6, folic acid, soy isoflavones, and dietary fiber (mainly cellulose). Dried okara is mainly used in the production of fermented products for health foods.

[0023] In this specification, "rice bran" refers to the bran layer and germ powder produced when brown rice is milled. Rice bran contains vitamin E, inositol, phytic acid, ferulic acid, dietary fiber, minerals, iron, and other nutrients. Rice bran is used as a raw material for health foods, animal feed, and fertilizers. Phytic acid is a phosphorylated compound in which phosphate is bonded to inositol, and in its original form, it is not broken down or excreted in the animal body. When fermentation is carried out using the technology described below, 55-65% of the phytic acid is converted to inositol. Therefore, using rice bran fermented using this technology in animal feed is expected to reduce phosphorus excretion, and using it in health foods is expected to prevent or improve vascular diseases.

[0024] In this specification, "fermentation product" refers to a substance obtained by fermenting sea squirt shells, soybean meal, dried okara, and rice bran with, for example, animal-derived bacteria or various Bacillus bacteria. In this technology, fermentation is carried out using the complex fermentation microbial product described later. When sea squirt shells are mixed with at least one of the following plant materials: soybean meal, dried okara, and rice bran, and fermented with the aforementioned complex fermentation microbial compound, a fermented product containing sea squirt shell-derived components is obtained, which is a mixture of sea squirt shell-derived fermentation products and plant-derived fermentation products. This fermented product containing sea squirt shell-derived components can be used as is as a food composition, feed composition, or fertilizer composition.

[0025] Furthermore, fermented products containing components derived from sea squirt shells can be separated into larger "sea squirt shell fermented products" and smaller "plant fermented products" by sieving them with a screen with a mesh size of, for example, 1 mm or less. In other words, by sieving the fermented products containing components derived from sea squirt shells, the other fermented products can be removed. These two fermented products can then be further ground into finer particles using a pin mill or similar device.

[0026] Furthermore, oyster shells, mussels, or eggshells added as raw materials that are mixed in with sea squirt shells during the production of fermented products will be converted into calcium, an active ingredient, through fermentation. However, thick pieces of oyster shells or mussels may occasionally remain, and it is preferable to remove them.

[0027] Figure 4 shows the fermented soybean product (left), the fermented sea squirt shell product containing tunicin, xanthophylls, and carotenes (center), and the root of the fermented product (right), obtained by sieving the fermented product containing components derived from sea squirt shells. Comparing the soybean meal before fermentation in Figure 3 with the fermented soybean product after fermentation in Figure 4 (right), the soybean fermented product in Figure 4 (left) is clearly darker in color. This is thought to be because the xanthophylls and carotenes contained in the raw material sea squirt shells were transferred to the fermented soybean product.

[0028] In this specification, "sea squirt shell fermentation product" refers to the product obtained after sea squirt shells have been fermented together with plant raw materials using the complex fermentation microbial compounds described below, and then separated from the fermented plant raw materials (plant fermentation product). The sea squirt shell fermentation product mainly contains tunicin fiber and carotenoids. The tunicin fiber can be easily extracted by washing or boiling the sea squirt shell fermentation product with water. Depending on the degree of fermentation, the sea squirt shell-derived fermentation product may contain 20 types of natural amino acids, natural polyunsaturated fatty acids, natural carotenoids, etc. Figure 5 shows the sea squirt shell fermentation product after sieving. The upper row shows the root portion of the sea squirt shell fermentation product after sieving, and the lower row shows the body portion.

[0029] On the other hand, "plant fermentation product" refers to a product obtained by fermenting at least one plant raw material, such as soybean meal, dried okara (soybean pulp), and rice bran, together with sea squirt shells using the complex fermentation microbial compounds described below. Because this plant fermentation product is produced by fermenting together with sea squirt shells, it contains not only fermented products such as proteins contained in the plant raw materials, but also a large amount of natural carotenoids derived from the tunic of the sea squirt shell, 20 types of natural amino acids broken down from proteins contained in the inner membrane of the tunic of the sea squirt shell, and natural polyunsaturated fatty acids. This is thought to be because, during the fermentation process, natural carotenoids, natural amino acids broken down from proteins contained in the sea squirt shells, and natural polyunsaturated fatty acids moved from the sea squirt shell fermentation product to the plant fermentation product.

[0030] <Complex fermented microbial products and their manufacturing methods> In this specification, "complex fermented microbial product" refers to the complex fermented microbial product or its application described in Japanese Patent Publication No. 2009-278895 (Japanese Patent No. 5459980), "Method for Manufacturing Health Foods, Feeds, and Fertilizers, and Complex Fermented Microbial Product for the Production thereof." In this specification, the description of the specification of Japanese Patent Publication No. 2009-278895 (Japanese Patent No. 5459980) is incorporated herein by reference.

[0031] Specifically, the compound fermented microbial product is produced by "mixing various intestinal bacteria collected from the digestive tracts of fish and shellfish with at least one of the following substrates: soybean meal, dried okara, and rice bran, in a heated batch-type fermentation tank (Figure 6) equipped with internal stirring blades and a ventilation section for drying, and culturing psychrophilic bacteria by stirring while maintaining the culture temperature below 50°C. Furthermore, a group of microbial cells selected from known environmental bacteria consisting of Bacillus subtilis, Bacillus sp., Bacillus vallismorteis, Bacillus licheniformis, Bacillus pumilus, and Panienibacillus sp., and culturing by stirring for 5 to 10 hours while maintaining the culture temperature at 55 to 65°C."

[0032] Here, the "various intestinal bacteria collected from the digestive tracts of fish and shellfish" refers to "a group of bacteria selected from the bacterial group consisting of Sphingomonas paucimobilis, Pseudomonas fluorescens, Leclercia adecarboxylata, Shewanella putrifaciens, and Pseudomonas putida." This group of bacteria can be obtained, for example, by adding the internal organs of fish and shellfish to a substrate such as soybean meal, dried okara, and rice bran, and fermenting and culturing the intestinal bacteria present in the digestive tracts of the fish and shellfish. Examples of fish and shellfish include cold-water freshwater fish, saltwater fish, crustaceans, shellfish, octopus, squid, sea urchins, and sea cucumbers.

[0033] A method for producing the aforementioned complex fermented microbial product can be found in Patent Document 1. Specifically, various intestinal bacteria collected from the digestive tracts of the aforementioned fish and shellfish are mixed with at least one of the aforementioned soybean meal, dried okara, and rice bran substrates, and the psychrophilic bacteria are propagated while stirring at a temperature preferably below 50°C.

[0034] Subsequently, a group of microorganisms selected from the environmental bacteria consisting of Bacillus subtilis, Bacillus sp., Bacillus vallismorteis, Bacillus licheniformis, Bacillus pumilus, and Panienibacillus sp. is added and cultured. At this time, the lower limit temperature of the microorganism culture is preferably set to about 55°C or higher to prevent the proliferation of pathogenic E. coli and viruses in the complex fermented microorganism product. Furthermore, the upper limit temperature of the microorganism culture is preferably set to about 65°C or lower to allow the spores and spores of psychrophilic bacteria to proliferate in a viable manner. The microorganism culture is preferably carried out for 5 to 10 hours while stirring. The complex fermented microorganism product can be produced by the above steps.

[0035] <Fermented product containing components derived from sea squirt shells and its manufacturing method> In this specification, "fermented product containing components derived from sea squirt shells" means a product obtained by fermenting sea squirt shells and at least one plant raw material from soybean meal, dried okara, and rice bran with the aforementioned complex fermentation microbial product, and comprising the sea squirt shell fermented product and the aforementioned plant fermented product.

[0036] The method for producing the fermented product containing components derived from sea squirt shells, as described above, involves (Step 1) first crushing the sea squirt shells. The size of the crushing can be selected according to the desired length and / or size of the tunicin fibers. For example, it may be coarsely crushed (about 1 mm), mediumly crushed (about 1 mm to about 50 μm), finely crushed (about 50 μm to about 10 μm), or crushed to a size larger than the coarsely crushed size, and is not particularly limited. Sea squirt shells that have been stored frozen may be used, but in the case of fresh sea squirt shells, the moisture content is adjusted by dehydrating them after crushing, for example by pressing or centrifugal separation. The moisture content of the crushed sea squirt shells after compression dehydration is preferably 40% to 60% by mass, more preferably 50% by mass, before dehydration. Since the fermentation of this technology is a non-heated fermentation using the aforementioned complex fermentation microbial material, costs can be reduced, and it is preferable that the moisture content does not exceed the aforementioned range.

[0037] Next, in (Step 2), the crushed sea squirt shells are mixed and stirred with at least one plant-based raw material from soybean meal, dried okara, and rice bran. The ratio of crushed sea squirt shells to plant-based raw materials is not particularly limited, but preferably it is 20-60% by mass of crushed sea squirt shells and 80-40% by mass of plant-based raw materials, and more preferably 40-60% by mass of crushed sea squirt shells and 60-40% by mass of plant-based raw materials. In addition, the moisture content of the mixed and stirred material should be adjusted to preferably 30-45% by mass relative to the mixed and stirred material, as too little moisture may prevent complete fermentation, and too much moisture may hinder fermentation.

[0038] For fermentation, it is preferable to use a heat-insulated batch-type fermentation tank. The heat-insulated batch-type fermentation tank is not particularly limited as long as it is a device that can set the temperature and ferment while stirring the raw materials that have been added. For example, as shown in Figure 6, it is preferable to have a fermentation tank (heat-insulated batch type) 1, an internal stirring blade 2, a motor 3 that drives the stirring blade 2, a lid 5 equipped with a drying vent 4, and an external blower (for drying) 6 connected to the vent 4.

[0039] The aforementioned insulated batch-type fermentation tank is into which the mixed mixture of crushed sea squirt shells and plant raw materials, and the composite fermentation microbial material are added. The proportions of these additions are not particularly limited, but preferably, the ratio is 1.5 to 4 parts by mass of the composite fermentation microbial material to 20 to 60 parts by mass of the mixed mixture of crushed sea squirt shells and plant raw materials. More preferably, there is an economic advantage to using 1.5 to 2 parts by mass of the composite fermentation microbial material to 40 to 60 parts by mass of the mixed mixture of crushed sea squirt shells and plant raw materials. Note that the proportions of addition are not strict, and can also be expressed as, for example, adding the composite fermentation microbial material at a ratio of 1 to 5% by mass to 100% by mass of the mixture of crushed sea squirt shells and plant raw materials.

[0040] The aforementioned mixed and stirred material and the aforementioned complex fermentation microbial material are introduced into a heat-retaining batch-type fermentation tank, which is then activated to start the stirring and fermentation process. Regardless of the fermentation time, the fermentation process is terminated when the temperature of the fermented material reaches 75-90°C, preferably 80-88°C. Through the above process, a fermented product containing components derived from sea squirt shells can be produced. The fermented product containing components derived from sea squirt shells can be used as is or processed in health foods, animal feed, fertilizers, or diluted as a spray.

[0041] In the aforementioned stirring fermentation process, only the surface exposed by stirring comes into contact with air, allowing for both aerobic and anaerobic fermentation. Since no forced air supply is used, the temperature of the fermentation material does not drop, enabling high-speed fermentation while maintaining a high temperature. Low-temperature fermentation by psychrophilic bacteria contained in the complex fermentation microbial material is followed by high-temperature fermentation by thermophilic bacteria, and by setting the fermentation completion temperature to 75-90°C, preferably 80-88°C, harmful bacteria can be killed.

[0042] <Separation of sea squirt shell fermentation products and plant fermentation products> The fermented product containing components derived from sea squirt shells, produced through the above process, is obtained as a mixture of sea squirt shell fermented product and plant fermented product. Therefore, as mentioned above, the sea squirt shell fermented product and plant fermented product may be separated by sieving or other means. These fermentation products can be processed into pellets or liquid form, depending on their intended use.

[0043] <Examples of use of fermented sea squirt shell products in aquaculture feed> The fermented sea squirt shell product is either dried and then pulverized, or the fermented sea squirt shell product is washed to recover the tunis fibers, which are then dried and pulverized. For example, 5,000 g of the fermented sea squirt shell product and / or the dried and pulverized tunis fibers are mixed into 1 ton of aquaculture feed, and the fish are fed multiple times to obtain red flesh.

[0044] <Examples of using plant-based fermented products in aquaculture feed> In typical aquaculture feed containing fishmeal, approximately 40% by mass of plant-based fermented products can be added as a substitute for fishmeal. Since fishmeal is expensive, replacing approximately 40% or more by mass can reduce aquaculture costs. Furthermore, plant-based fermented products contain DHA and EPA transferred from fermented products containing components derived from sea squirt shells. Therefore, it is not necessary to add additional components such as polyunsaturated fatty acids necessary for the growth of fish and livestock.

[0045] <Examples of use of fermented products containing components derived from sea squirt shells in livestock feed> At least one of the following—fermented products containing components derived from sea squirt shells, fermented sea squirt shell products, and fermented plant products—can be added to livestock feed after being finely ground. When used in chicken feed, it can produce eggs with yolks rich in carotenoids. When used in feed for pigs and other animals, the abundant amino acids and other components can promote faster growth and improve meat quality and flavor.

[0046] <Examples of use of fermented products containing components derived from sea squirt shells in plant fertilizers> An extract is prepared using water or other solvents from at least one of the following: a fermented product containing components derived from sea squirt shells, a fermented sea squirt shell product, and a fermented plant product. This extract is used as a fertilizer / plant stimulant stock solution. This stock solution can be diluted tens to thousands of times to produce liquid fertilizer or plant stimulant. It can be used for soil application or foliar application. Application can be done regularly, once every few days to several weeks, depending on the crop. Because the plant fertilizer produced using this technology uses soybean meal as a raw material, it contains major fertilizer components such as nitrogen, phosphorus, and potassium, as well as magnesium. Furthermore, because it is a fermented product, it also contains natural amino acids and organic acids, so it can also be used as a plant stimulant.

[0047] <Examples of use in health foods containing fermented products derived from sea squirt shells> At least one of the following—a fermented product containing components derived from sea squirt shells, a sea squirt shell fermented product, and a plant fermented product—is, for example, ground into a powder. This powder can then be encapsulated or made into tablets to manufacture health foods. In particular, health foods containing natural astaxanthin are difficult to commercialize due to the high cost of raw materials and the advanced technology required for extraction, purification, and stabilization. This technology can solve these problems. [Examples]

[0048] The present technology will be described below with reference to examples, but the technology is not limited to these examples.

[0049] [Example 1: Production of a fermented product containing components derived from the shell of a true sea squirt] (1) Production of complex fermentation microbial products In a warm batch-type fermentation tank equipped with internal stirring blades and a drying vent for fermenting the input material, 900 kg of a substrate consisting of a mixture of dried okara and rice bran and 80 kg of various intestinal bacteria collected from the digestive tracts of fish and shellfish were added and mixed. Next, the substrate and intestinal bacteria were stirred while maintaining the culture temperature in the fermentation tank at 50°C or below to promote the growth of psychrophilic bacteria. Furthermore, 20 kg of bacterial cells from Bacillus subtilis, Bacillus sp., Bacillus vallismorteis, Bacillus licheniformis, Bacillus pumilus, and Panienibacillus sp. were added to the fermentation tank, and the culture temperature was maintained at 55-65°C for 5-10 hours while stirring to obtain a complex fermented bacterial product.

[0050] (2) Production of crushed sea squirt shells The sea squirt shells were washed and subjected to compression dewatering. After dewatering, the sea squirt shells were reduced to approximately 47% of their original mass. The fermented sea squirt shells were then finely ground to produce a sea squirt shell pulverized product with an average diameter of 1 mm.

[0051] (3) Production of fermented products containing components derived from true sea squirt shells using crushed true sea squirt shells and plant raw materials 70 kg of the crushed sea squirt shells produced in (2) above were mixed and stirred with 100 kg of dried okara and defatted soybean meal. Next, 4 kg of the entire mixed material and the complex fermentation microbial material produced in (1) were added to a heated batch-type fermentation tank and stirred and fermented until the fermentation temperature reached 85-88°C, at which point the fermentation process was terminated.

[0052] [Example 2: Use of tunicin fibers derived from true sea squirt shells] The fermented product of the true sea squirt shell was washed to recover the tunicine fibers, which were then dried. Figure 7 shows the obtained tunicine fibers, and Figure 8 shows the tunicine fibers ground with a pin mill. The tunicine fibers obtained using this technique contain xanthophyll natural pigments such as zeaxanthin and canthaxanthin. When 1600g of dried tunicine fibers were mixed into 1 ton of salmon feed and fed to salmon for about 3 months, it was confirmed that the muscles exhibited a red color due to astaxanthin.

[0053] [Example 3: Use of plant-fermented product-containing feed for rainbow trout larvae] The plant fermentation product obtained from the fermentation product containing components derived from true sea squirt shells, prepared in Example 1, was mixed into fish feed at a ratio of approximately 10% by mass and fed to rainbow trout larvae. In a 3-month growth test, a weight gain effect of about 30% was observed compared to the control group fed with commercially available fish feed.

[0054] [Example 4: Use of plant-fermented product-containing feed for trout and salmon fish] The plant fermentation product obtained from the fermentation product containing components derived from true sea squirt shells, manufactured in Example 1, was mixed into fish feed and given to rainbow trout in the same manner as in Example 3. The plant fermentation product contains not only natural astaxanthin derived from true sea squirt shells, but also many xanthophylls that are metabolized into astaxanthin in the fish body. Therefore, it was possible to store very inexpensive and safe natural astaxanthin in the muscles of trout and salmon instead of petroleum-based astaxanthin.

[0055] Figure 9 shows two rainbow trout farmed in Example 5. Both fish were large and thick, and their lateral lines were clearly red. Figure 10 shows the opened rainbow trout. The flesh was thick and had an orange-like color, indicating a high content of natural astaxanthin. In addition, the internal organs were generally translucent white, indicating that they had stored a sufficient amount of fat. Figure 11 shows the liver of the rainbow trout in question. Livers turn white when the feed is poor, but the liver of this rainbow trout was red and full, indicating that it was given good feed. Figure 12 shows the spleen (the rod-shaped, dark red part) of the rainbow trout in question. When the feed is poor, granular, strawberry seed-like structures appear on the surface of the spleen, but the spleen of this rainbow trout had a smooth surface, indicating that it was given good feed. Figure 13 shows the sashimi of the rainbow trout in question. The sashimi was thick and orange in color, with a rich and flavorful taste, and received high praise from those who tasted it.

[0056] [Example 5: Use of plant fermentation product-containing feed for silver salmon] Silver salmon fry raised on conventional feed are prone to smoltization and dephosphorusting. Furthermore, when farmed on the sea surface, they are susceptible to abrasion due to the shedding of mucous membranes. Therefore, the plant fermentation product obtained from the fermentation product containing components derived from true sea squirt shells, manufactured in Example 1, was mixed with fish feed in the same manner as in Example 3 and given to silver salmon fry. The plant fermentation product contains a large amount of polyunsaturated fatty acids (EPA, DHA, etc.) derived from true sea squirt shells. As a result, silver salmon fry raised on this feed developed a strong and thick mucous membrane on the surface of their skin, making them resistant to transport and preventing abrasion from occurring as the mucous membrane falls off. Consequently, seawater acclimatization became easier, and the farmed silver salmon were able to withstand being caught in nets and transported after capture, maintaining their commercial value. Furthermore, healthy salmon are fed earlier, which is advantageous for their growth. Mature silver salmon have better flesh, and since they are sold by weight, a higher selling price can be expected. Figure 14A shows silver salmon fed with feed containing plant fermentation products, and Figure 14B shows a silver salmon that has been opened up. You can see that the silver salmon in A is plump and fat, and the opened silver salmon in B has a good amount of fat in its flesh.

[0057] [Example 6: Use of an aqueous solution obtained from a fermentation product containing components derived from true sea squirt shells as a plant vitality agent 1] The powdered fermented product containing components derived from sea squirt shells, produced in Example 1, was diluted 600 to 800 times with water or hot water to create a plant stimulant. This plant stimulant was regularly sprayed on leafy vegetables and other plants once a week to once every 10 days during cultivation. The freshness of these harvested products showed a significant improvement compared to those grown without the plant stimulant. Apples, for example, quickly brown due to the oxidation of polyphenols unless the peel is removed and treated with salt water or ascorbic acid. However, apples grown using the plant stimulant did not brown even after being left for 2 hours after being peeled. This is attributed to the rapid conversion of nitrate nitrogen into sugars, fiber, starch, etc., through the decomposition of 20 types of amino acids in the proteins contained in sea squirts during fermentation.

[0058] [Example 7: Use of an aqueous solution obtained from a fermentation product containing components derived from true sea squirt shells as a plant vitality agent 2] The concentrated liquid obtained by boiling and extracting 10 times the fermented product containing components derived from sea squirt shells, produced in Example 1, was further diluted with water 60 to 80 times to make a plant stimulant, which was sprayed on the front and back of the leaves of arugula, mustard greens, mini salad greens, spinach, small turnips, Kyoto mizuna, and leaf lettuce. Spraying was carried out at a frequency of once every three days or more. Because the molecular weight of the peptides and amino acids contained in this plant stimulant is reduced by fermentation, the active ingredients were absorbed by the plants simply by foliar spraying, making it easy to use as a plant activator. As a result, good growth was confirmed, and the taste, yield, and freshness retention time of the harvested produce improved. Arugula, mustard greens, mini salad greens, etc., could be harvested in 1 to 1.5 months in an unheated cultivation greenhouse, and a second harvest was possible in a short period after the first harvest. When using a general plant stimulant, it takes about 3 months to harvest arugula, mustard greens, and mini salad greens. Furthermore, in summer cultivation of plants such as Kyoto mizuna and leaf lettuce, using conventional plant stimulants resulted in a time of 1 to 1.5 months until harvest, but using the plant stimulant developed with this technology shortened the time to approximately 25 days. It should be noted that the peptides and amino acids contained in conventional plant stimulants and fertilizers are often obtained by acidifying proteins, resulting in free amino acids, and the absorption efficiency of peptides and amino acids into plant cell tissues is considered to be considerably lower than that of this technology. The C / N ratio of the fermentation product of this technology was confirmed to be 5.84.

[0059] [Example 8: Use of an aqueous solution obtained from fermented sea squirt shells as a plant vitality enhancer 1] Except for using radishes as the cultivated crop and using a fermented product of sea squirt shells obtained from a fermented product containing components derived from true sea squirt shells, a plant stimulant was prepared and sprayed in the same manner as in Example 7. In the same base fertilizer plot, the radishes sprayed with the plant stimulant made from sea squirt shell fermented product (the radish on the left in Figure 15) showed significantly greater growth than the radishes that were not sprayed (the radishes in the center and on the right in Figure 15). In addition, the sugar content was high at 6.8 to 7.2 degrees (measured with a Refractometer from Atago Co., Ltd., see Figure 16). For reference, the sugar content of typical radishes sold in supermarkets, etc., is about 3 degrees.

[0060] [Example 9: Use of an aqueous solution obtained from fermented sea squirt shells as a plant vitality enhancer 2] Except for using asparagus as the cultivated crop, the plant stimulant was prepared and sprayed in the same manner as in Example 8, resulting in 25 to 35 tillers from a single seedling. When using a typical plant stimulant, tillers typically amount to around 20 at most. Figure 17 shows asparagus in its first year after being sprayed with the plant stimulant of this technology (after some of it was mowed due to excessive growth).

[0061] [Example 10: Use of plant fermentation products and tunicin fiber-containing feed for rainbow trout] Rainbow trout were fed for 55 days either an aquaculture feed containing plant fermentation products, fish meal, and herring fiber in a ratio of 40:40:0.5, or an aquaculture feed containing sieved powder of fermentation products derived from sea squirt shells, fish meal, and herring fiber in a ratio of 35:40:0.5. The rainbow trout fed very well during aquaculture, suggesting that the herring fiber stimulated their intestines and increased their appetite. Figure 18 shows the opened rainbow trout. It was found that the flesh was thick, had good color, well-developed intermuscular fat, and was of high quality with good fat content and uniform white streaks.

[0062] [Example 11: Use of plant fermentation products and fishmeal-containing feed for rainbow trout] Rainbow trout were farmed in the same manner as in Example 10, except that aquaculture feed containing plant fermentation products and fish meal was used. It was confirmed that the rainbow trout grew faster than those fed commercially available aquaculture feed. Figure 19 shows the flesh of two rainbow trout fed with the aquaculture feed of this technology. Both were found to have thick flesh and good color quality.

[0063] [Example 12: Use of fermented product containing components derived from sea squirt shells and fish meal-containing feed for rainbow trout] Rainbow trout were farmed in the same manner as in Example 10, except that a fermented product containing components derived from sea squirt shells and fish meal were added to the aquaculture feed. It was confirmed that the rainbow trout grew faster than those fed commercially available aquaculture feed. Figure 20 shows the flesh of rainbow trout fed with the aquaculture feed of this technology. It was confirmed that the flesh was thick and had good color and texture. [Industrial applicability]

[0064] Sea squirt shells, which contain salt and are considered industrial waste, were mainly disposed of in incinerators, which damaged the incinerators and contributed to the generation of dioxins. However, by effectively utilizing sea squirt shells with this technology, incineration becomes unnecessary, leading to a reduction in energy consumption and environmental impact. Fishmeal is used as a protein source in animal feed and fertilizer, but due to the global decline in fish catches, the price of fishmeal has skyrocketed, creating a demand for alternative feed and fertilizer ingredients. The fermented product containing components derived from sea squirt shells, developed using this technology, is rich in highly safe proteins, peptides, and amino acids, along with soybean meal, and is therefore expected to serve as a substitute for fishmeal. Furthermore, the fermented product containing components derived from sea squirt shells, developed using this technology, is also expected to be useful as livestock feed. Furthermore, the natural carotenoids in the fermented product containing components derived from sea squirt shells using this technology will lead to the provision of highly safe health foods and supplements. Conventional health foods contain astaxanthin that is manufactured through petrochemical processes, or, even if derived from natural sources such as Haematococcus algae, is produced using organic solvents and antioxidants during the extraction process. The natural carotenoids obtained using this technology are obtained through fermentation and are therefore expected to be suitable for health foods.

[0065] Furthermore, this technology includes the following embodiments. (1) A fermented product containing components derived from sea squirt shells, comprising at least one plant fermented product of soybean meal, dried okara, and rice bran, and a sea squirt shell fermented product, and containing tunicin, carotenoids, amino acids, and polyunsaturated fatty acids. (2) The plant fermentation product and the sea squirt shell fermentation product are fermented with a complex fermentation microbial body, the complex fermentation microbial body is prepared by: mixing various intestinal bacteria collected from the digestive tracts of fish and shellfish with at least one substrate material of soybean meal, dried okara, and rice bran in a heated batch-type fermentation tank equipped with internal stirring blades and a drying vent for fermenting input materials, stirring while maintaining the culture temperature at 50°C or below to allow psychrophilic bacteria to grow, and then adding a group of microbial bodies selected from known environmental bacteria consisting of Bacillus subtilis, Bacillus sp., Bacillus vallismorteis, Bacillus licheniformis, Bacillus pumilus, and Panienibacillus sp., and preparing the product by stirring and culturing for 5 to 10 hours while maintaining the culture temperature at 55 to 65°C, the sea squirt shell-derived component-containing fermentation product as described in (1). (3) The fermentation product containing components derived from sea squirt shells as described in (2), wherein the various intestinal bacteria collected from the digestive tract of the aforementioned fish and shellfish include a group of bacterial cells selected from the bacterial group consisting of Pseudomonas fluorescens, Leclercia adecarboxylata, Shewanella putrifaciens and Pseudomonas putida. (4) The fermented product containing components derived from sea squirt shells as described in (1) to (3), wherein the sea squirt shell is a true sea squirt shell. (5) A health food, feed, plant stimulant, or fertilizer containing a fermented product containing a component derived from sea squirt shells as described in any of (1) to (4). (6) A fermented product of sea squirt shells isolated from a fermented product containing components derived from sea squirt shells as described in any of (1) to (4), the fermented product of sea squirt shells containing tunicin and / or natural carotenoids. (7) Health foods, feed, plant stimulants, or fertilizers containing the sea squirt shell fermentation product described in (6). (8) A plant fermentation product isolated from a fermentation product containing components derived from sea squirt shells as described in any of (1) to (4), the plant fermentation product comprising natural carotenoids, natural amino acids, and natural polyunsaturated fatty acids derived from sea squirt shells. (9) Health foods, feeds, plant stimulants, or fertilizers containing the plant fermentation products described in (8). (10) A method for producing a fermented product containing components derived from sea squirt shells as described in any of (1) to (4), (Step 1) A step of crushing sea squirt shells and adjusting the moisture content of the crushed material. (Step 2) A step of mixing the crushed sea squirt shells obtained in Step 1 with at least one plant material from soybean meal, dried okara, and rice bran, and (Step 3) A step in which the mixture obtained in Step 2 and the composite fermentation microbial material are put into a fermentation tank and mixed fermentation is carried out. A method that includes this. (11) A method for producing a fermented product containing a component derived from sea squirt shells according to (10), comprising the step of (step 4) ending the fermentation process when the mixed fermented product from step 3 reaches 75°C to 90°C. (12) In step 2, when the raw material is 100% by mass, the water-adjusted crushed sea squirt shells are mixed in an amount of 20-60% by mass and the plant raw material in an amount of 80-40% by mass, A method for producing a fermented product containing a component derived from sea squirt shells according to (10) or (11), wherein in step 3, the complex fermented microbial material is added to a fermentation tank in an amount of 1 to 5% by mass. (13) A method for producing a fermented product containing a component derived from sea squirt shells according to any one of (10) to (12), comprising adding eggshells in step 2. (14) A method for producing the squirt shell fermented product and the plant fermented product, comprising the step of separating the fermented product containing squirt shell-derived components obtained by the manufacturing method described in any of (10) to (13) into a squirt shell fermented product and a plant fermented product. (15) A method for producing tunicin fibers, comprising separating tunicin fibers from a fermented product of sea squirt shells obtained by the method described in (14). [Explanation of Symbols]

[0066] 1 Fermentation tank 2. Stirring blades 3 motors 4. Ventilation section for drying 5. Lid 6. Blower

Claims

1. A fermented product containing sea squirt shell-derived components, including sea squirt shell fermentation products and plant fermentation products.

2. The fermented product containing the sea squirt shell-derived component according to claim 1, wherein the sea squirt shell-derived component comprises at least one of tunicin, carotenoids, amino acids, and polyunsaturated fatty acids.

3. The fermented product containing a component derived from sea squirt shells according to claim 1, wherein the plant fermented product is at least one plant fermented product of soybean meal, dried okara, and rice bran.

4. The fermented product containing a component derived from a sea squirt shell, according to claim 1, wherein the sea squirt shell fermented product and the plant fermented product are fermented with a complex fermentation microbial compound.

5. The fermented product containing components derived from sea squirt shells according to claim 4, wherein the complex fermented microbial product includes a substrate made of at least one of soybean meal, dried okara, and rice bran, to which intestinal bacteria collected from the digestive tracts of fish and shellfish are mixed and the intestinal bacteria are propagated, and further cultured with a group of microbial cells selected from bacteria consisting of Bacillus subtilis, Bacillus sp., Bacillus vallismorteis, Bacillus licheniformis, Bacillus pumilus, and Panienibacillus sp.

6. The fermented product containing components derived from sea squirt shells according to claim 5, wherein the intestinal bacteria collected from the digestive tract of the aforementioned fish and shellfish include a group of bacterial cells selected from the bacterial group consisting of Pseudomonas fluorescens, Leclercia adecarboxylata, Shewanella putrifaciens, and Pseudomonas putida.

7. The fermented product containing a component derived from a sea squirt shell according to claim 1, wherein the sea squirt shell is a true sea squirt shell.

8. A food composition, a feed composition, or a fertilizer composition comprising a fermentation product containing a component derived from sea squirt shells as described in claim 1.

9. A fermented product of sea squirt shells, wherein the plant fermented product is removed from the fermented product containing sea squirt shell-derived components described in claim 1, and which contains tunicin and / or natural carotenoids derived from sea squirt shells.

10. A food composition, a feed composition, or a fertilizer composition comprising the sea squirt shell fermentation product described in claim 9.

11. A plant fermentation product comprising at least one of a carotenoid, an amino acid, and a polyunsaturated fatty acid derived from a sea squirt shell, obtained by removing the sea squirt shell fermentation product from the sea squirt shell component-containing fermentation product described in claim 1.

12. A food composition, a feed composition, or a fertilizer composition comprising the plant fermentation product described in claim 11.

13. A method for producing a fermented product containing components derived from sea squirt shells according to claim 1, (Step 1) Step of crushing sea squirt shells, (Step 2) A step of mixing the crushed sea squirt shells obtained in Step 1 with at least one plant material from soybean meal, dried okara, and rice bran, and (Step 3) A step in which a complex fermentation microbial product is added to the mixture obtained in Step 2 and mixed fermentation is carried out. A manufacturing method that includes [details omitted].

14. (Step 4) The fermentation process is terminated when the temperature of the mixed fermented product from Step 3 reaches 75°C to 90°C. The manufacturing method according to claim 13, which includes the following:

15. The manufacturing method according to claim 13, wherein in step 2, the crushed sea squirt shells are mixed in a ratio of 20 to 60% by mass and the plant raw material in a ratio of 80 to 40% by mass.

16. In step 3, the composite fermentation microbial material is added to the mixture of the crushed sea squirt shells and the plant raw material in a proportion of 1 to 5% by mass into the fermentation tank. The manufacturing method according to claim 13.

17. The manufacturing method according to claim 13, further comprising mixing eggshells in step 2.

18. A method for producing a fermented product containing a component derived from a sea squirt shell, obtained by the manufacturing method described in claim 13, comprising the step of separating the sea squirt shell fermented product and a plant fermented product.

19. A method for producing tunicin fibers, comprising obtaining tunicin fibers from a fermented sea squirt shell product obtained by the manufacturing method described in claim 18.

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