Foods high in vitamin D, methods for increasing vitamin D content, and methods for producing foods high in vitamin D

Abstract

The present invention aims to provide a method for efficiently increasing the vitamin D content of water-containing foods without adding vitamin D from the outside and without impairing the flavor. [Solution] The present invention provides a vitamin D-rich food product obtained by irradiating a food product containing fungi and / or protozoa and having a moisture content of 10% by mass or more with ultraviolet light. The present invention also provides a method for increasing the vitamin D content in a food product, which comprises the step of irradiating a food product containing fungi and / or protozoa and having a moisture content of 10% by mass or more with ultraviolet light.

Description

[Technical Field]

[0001] This invention relates to foods high in vitamin D, methods for increasing the vitamin D content in foods, and methods for producing foods high in vitamin D. [Background technology]

[0002] Vitamin D is a nutrient that is often deficient, especially in the elderly, and its effects on bones through promoting calcium absorption in the intestines have long been well known. In recent years, however, vitamin D deficiency has attracted attention as it has become clear that it is associated with an increased risk of dementia, cardiovascular disease, diabetes, sarcopenia, frailty, falls, cancer, hyperthyroidism, multiple sclerosis, rheumatoid arthritis, Crohn's disease, bacterial infections, viral infections, and asthma.

[0003] Incidentally, while vitamin D is found in seafood and mushrooms, it is hardly found in other foods. For example, cheese is said to contain less than 0.3 μg / 100g of vitamin D, meaning it contains almost none. Therefore, to enhance the vitamin D content of food, it was necessary to add vitamin D.

[0004] Patent Document 1 discloses a method for processing ergosterol-containing foods, such as mushrooms, by irradiating them with ultraviolet light to enhance vitamin D2 content. The processing method described in Patent Document 1 involves freeze-drying the ergosterol-containing food before irradiating it with ultraviolet light.

[0005] Patent Document 1 describes irradiating dried mushroom powder with ultraviolet light. However, generally speaking, irradiating food with ultraviolet light can damage proteins and likely spoil the flavor. Patent Document 1 does not disclose the effects of ultraviolet light irradiation on the vitamin D content and flavor of foods with high water, lipid, and protein content. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2006-230327 [Non-patent literature]

[0007] [Non-Patent Document 1] Taylor et al., The Journal of Nutrition, 2014, Vol.144, p.654-659 [Overview of the Initiative] [Problems that the invention aims to solve]

[0008] The object of the present invention is to provide a method for efficiently increasing the vitamin D content of food containing moisture without adding vitamin D from an external source and without impairing the flavor. [Means for solving the problem]

[0009] The inventors of this invention conducted diligent research to solve the above problems and discovered that by simply irradiating Camembert cheese and blue cheese, which are foods containing moisture, with ultraviolet light for a short time, it is possible to efficiently produce cheese with a high vitamin D (vitamin D2) content without impairing the flavor. Furthermore, the inventors investigated the amount of ultraviolet light exposure that can efficiently increase the vitamin D content without impairing the flavor, and completed the present invention.

[0010] The present invention provides a vitamin D-rich food obtained by irradiating a food containing fungi and / or protists and having a moisture content of 10% by mass or more with ultraviolet light.

[0011] Furthermore, the present invention provides a vitamin D-rich food in which the lipid content of the above-mentioned food is 3% by mass or more.

[0012] Furthermore, the present invention provides a vitamin D-rich food product having a peroxide value of 10 meq / kg or less.

[0013] The present invention also provides a food product with a high vitamin D content, wherein the exposure dose of the above ultraviolet light is 10 kJ / m 2 or less.

[0014] The present invention also provides a food product with a high vitamin D content, wherein the food product is cheese or a cheese-like food, and the cheese or cheese-like food before aging, during aging or after aging is irradiated with ultraviolet light.

[0015] The present invention also provides a food product with a high vitamin D content, wherein the vitamin D is vitamin D2.

[0016] The present invention also provides a food product with a high vitamin D content, wherein the vitamin D2 contains 25(OH)D2 and / or 1,25(OH)2D2.

[0017] The present invention also provides a method for increasing the vitamin D content in a food product containing fungi and / or protists and having a moisture content of 10% by mass or more, the method including a step of irradiating the food product with ultraviolet light.

[0018] The present invention also provides the above method, wherein the lipid content of the food product is 3% by mass or more.

[0019] The present invention also provides the above method, wherein the exposure dose of the above ultraviolet light is 10 kJ / m 2 or less.

[0020] The present invention also provides the above method, wherein the food product is cheese or a cheese-like food, and in the step of irradiating with the above ultraviolet light, the cheese or cheese-like food before aging, during aging or after aging is irradiated with ultraviolet light.

[0021] The present invention also provides a method for producing a food product with a high vitamin D content, the method including a step of irradiating a food product containing fungi and / or protists and having a moisture content of 10% by mass or more with ultraviolet light.

[0022] The present invention also provides an apparatus for increasing the vitamin D content in food containing fungi and / or protists and having a water content of 10% by mass or more, the apparatus comprising means for transporting food and means for irradiating the food transported by the means for transporting food with ultraviolet light.

[0023] Furthermore, the present invention provides a device in which the means for irradiating ultraviolet light is ultraviolet light irradiated by an ultraviolet LED.

[0024] The present invention also provides a device in which the means for irradiating ultraviolet light includes a plurality of panels for irradiating ultraviolet light, and each panel is installed such that the distance to the food being transported by the means for transporting food is substantially constant.

[0025] The present invention also provides a method for increasing the vitamin D content in food containing fungi and / or protists and having a water content of 10% by mass or more, the method comprising the step of irradiating the food with ultraviolet light using any of the above-mentioned apparatus. [Effects of the Invention]

[0026] With this invention, by irradiating food containing fungi and / or protists with ultraviolet light for a very short time, food with a high vitamin D content can be efficiently produced without contamination of foreign substances and without impairing the flavor. Furthermore, because the food of this invention contains a large amount of vitamin D, it is useful in preventing dementia, cardiovascular disease, falls and fractures, cancer, hyperthyroidism, multiple sclerosis, rheumatoid arthritis, Crohn's disease, bacterial infections, viral infections, and asthma. [Brief explanation of the drawing]

[0027] [Figure 1] This figure shows the presence or absence of 25(OH)D2 detection in Camembert cheese before and after UV irradiation. [Figure 2] A cross-sectional view of the device according to one embodiment of the present invention, as seen from the food transport direction. [Figure 3]A top view of a device relating to one embodiment of the present invention. [Figure 4] A diagram showing an example of an ultraviolet irradiation panel. [Modes for carrying out the invention]

[0028] The present invention provides a vitamin D-rich food obtained by irradiating a food containing fungi and / or protists and having a moisture content of 10% by mass or more with ultraviolet light.

[0029] Fungi and protists contain ergosterol, a precursor of vitamin D2. That is, the food containing fungi and / or protists in this invention contains ergosterol. Ergosterol is converted to ergocalciferol (vitamin D2) upon exposure to ultraviolet light.

[0030] Fungi include molds such as blue mold (including so-called white mold) and koji mold, yeasts such as budding yeast and fission yeast, and mushrooms. Foods containing fungi include, for example, fermented foods and mushrooms. Fermented foods include, for example, fermented milk, cheese, cheese-like foods, dried fish products (such as bonito flakes), miso, soy sauce, tempeh, tofuyo, pickles, sake, shochu, mirin, salted seafood, natto, and bread.

[0031] Protists include algae such as brown algae, red algae, and green algae, as well as Euglena. Foods containing protists include, for example, kelp, hijiki, wakame, mozuku, tengusa, funori, aonori, chlorella, and Euglena.

[0032] The food in this invention may be cheese or cheese-like food. Cheese includes, as natural cheeses, fresh cheeses such as cream cheese, mozzarella, Petit Suisse, cottage cheese, ricotta, mascarpone, and string cheese, and aged cheeses such as Camembert, Brie, blue cheese, Gouda, Cheddar, Parmigiano-Reggiano, Edam, and Emmental. Cheese-like food includes processed cheese and cheese food. Processed cheese is made by heating and melting natural cheese, and may have cream, butter, butter oil, and other foods added. Cheese food is made mainly from milk or dairy products, and is made by heating and melting one or more types of natural cheese or processed cheese, and contains 50% or more by weight of cheese. Cheese food may also contain various additives, other foods, and fats, proteins, and carbohydrates that do not originate from milk. Cheese-like food includes, for example, foods that have a low content of raw cheese or do not use raw cheese at all, but have a flavor and texture similar to cheese. As a cheese-like food, for example, a food made by fermenting soy milk with lactic acid bacteria may be used.

[0033] In this specification, “food” includes not only food as a final product but also food in the manufacturing process. In this specification, “food containing fungi and / or protists” includes not only food containing fungi and / or protists in the final product but also food containing fungi and / or protists in the manufacturing process. For example, if the food is cheese or a cheese-like food, the cheese or cheese-like food may be pre-ripening, ripening, or post-ripening. Ripening of cheese or a cheese-like food refers to the process in which lactic acid bacteria, molds, and enzymes contained in the cheese or cheese-like food break down proteins and fats from milk, etc., to form the structure of the cheese or cheese-like food. Also, if the food is processed cheese, the processed cheese may be pre-heating and melting, ripening and melting, or post-heating and melting. That is, if the food is processed cheese, UV irradiation may be performed before heating and melting, during heating and melting, or post-heating and melting. In the manufacturing process of processed cheese, even if UV irradiation is performed before heating and melting of the cheese, the vitamin D content does not change much in the subsequent heating process, so the vitamin D content can be increased.

[0034] The food in this invention has a moisture content of 10% by mass or more. The food in this invention may also have a moisture content of 10% by mass or more when irradiated with ultraviolet light. In this invention, even if the food contains 10% by mass or more moisture, its flavor is not impaired by UV irradiation.

[0035] The food used in the present invention may contain lipids and / or proteins when irradiated with ultraviolet light. The food used in the present invention may contain 3% by mass or more, preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 18% by mass or more, based on wet weight, of protein when irradiated with ultraviolet light. Furthermore, the food used in the present invention may contain 1% by mass or more, preferably 3% by mass or more, more preferably 5% by mass or more, and even more preferably 10% by mass or more, of lipids when irradiated with ultraviolet light. In the present invention, even if the food contains a large amount of lipids and / or proteins, the flavor is not impaired by UV irradiation.

[0036] Ultraviolet light may be irradiated using commonly used ultraviolet lamps, etc., although it is not particularly limited, or by exposing the food to sunlight. Irradiating with an ultraviolet lamp allows for control of the illuminance, can be carried out in a short time, and prevents contamination by bacteria and foreign matter. Ultraviolet light may also be irradiated onto food using the apparatus of the present invention described later. Ultraviolet light may be irradiated onto the surface, cross-section, or both of the food. Ultraviolet light may also be irradiated during the food manufacturing process. Preferably, the ultraviolet light is irradiated directly onto fungi and / or protists. For example, in the case of foods in which fungi and / or protists are present on the surface, such as Camembert cheese, Brie, and dried bonito flakes, ultraviolet light may be irradiated onto the surface of the food. In the case of foods in which fungi and / or protists are present inside, such as blue cheese, Edam, Gouda, Cheddar, and Parmesan, the food may be cut or crushed and ultraviolet light may be irradiated onto the cross-section and / or surface where the fungi and / or protists are exposed. In this specification, "surface" and "cross-section" refer to an area having a depth of less than 3 mm from the surface or cross-section. In other words, any area with a depth of 3 mm or more from the surface or cross-section of the food is considered the interior of the food.

[0037] In this invention, ultraviolet light is not particularly limited, but for example, exposure dose of 50 kJ / m² 2 By irradiating as described below, the vitamin D content of foods containing fungi and / or protists and having a water content of 10% by mass or more can be increased. The amount of ultraviolet light exposure is preferably 10 kJ / m². 2 The following applies: Exposure dose: 10 kJ / m² 2 By irradiating food with ultraviolet light as described below, the vitamin D content can be efficiently increased with less energy, i.e., with a shorter irradiation time. Furthermore, the ultraviolet exposure dose is 10 kJ / m². 2 The following conditions can lower the peroxide value of food, thus better preserving its flavor. Furthermore, the amount of UV exposure can be even lower, for example, 8 kJ / m². 2 Below, 5kJ / m 2 Below or 2kJ / m³2 The following may be applicable.

[0038] The vitamin D contained in the food of the present invention includes vitamin D2 and vitamin D3. The food of the present invention contains particularly a large amount of vitamin D2. The vitamin D2 contained in the food of the present invention is preferably 1 μg / 100 g or more, more preferably 5 μg / 100 g or more, still more preferably 10 μg / 100 g or more, still more preferably 30 μg / 100 g or more, still more preferably 50 μg / 100 g or more, still more preferably 100 μg / 100 g or more, and even more preferably 200 μg / 100 g or more.

[0039] Also, the vitamin D contained in the food of the present invention may be 25-hydroxyvitamin D (25(OH)D; calcidiol) and / or 1,25-dihydroxyvitamin D (1,25(OH)2D; calcitriol) in which vitamin D has undergone hydroxylation. For example, the vitamin D contained in the food of the present invention may be hydroxylated vitamin D2, that is, 25(OH)D2 and / or 1,25(OH)2D2. It has been reported that 25(OH)D and 1,25(OH)2D have higher bioavailability than vitamin D (Non-Patent Document 1).

[0040] The vitamin D-rich food of the present invention is useful in preventing dementia, cardiovascular disease, diabetes, sarcopenia, frailty, falls and fractures, cancer, hyperthyroidism, multiple sclerosis, rheumatoid arthritis, Crohn's disease, bacterial infections, viral infections, and asthma because it is fortified with vitamin D. Furthermore, if the food of the present invention is a cheese-like food or cheese, it is possible to simultaneously ingest nutrients that tend to be deficient, such as protein and calcium contained in cheese-like foods or cheese. Therefore, the food of the present invention is useful not only in preventing dementia, cardiovascular disease, diabetes, sarcopenia, frailty, falls and fractures, cancer, hyperthyroidism, multiple sclerosis, rheumatoid arthritis, Crohn's disease, bacterial infections, viral infections, and asthma, but also in terms of suppressing muscle mass loss, increasing muscle mass, suppressing bone density loss, and increasing bone mineral density in indoor athletes, trainers, and patients undergoing rehabilitation.

[0041] The vitamin D content of the vitamin D-rich food of the present invention can be appropriately set according to the target audience and intended use. For example, the recommended daily intake of vitamin D is generally 5.5 μg for healthy adults (18 years and older), 2.0 μg for infants (1-2 years), 2.5 μg for infants (3-5 years), 3.0 μg for children (6-7 years), 3.5 μg for children (8-9 years), 4.5 μg for children (10-11 years), 5.5 μg for children (12-14 years), 6 μg for children (15-17 years), and 7 μg and 8 μg for pregnant and lactating women. On the other hand, it is said that consuming 10-20 μg of vitamin D per day is preferable to prevent diseases such as osteoporosis. The vitamin D content of the vitamin D-rich food of the present invention can be appropriately set with reference to the above-mentioned guidelines, and for example, it may be set so that the daily intake of vitamin D is 1.5 μg or more.

[0042] The vitamin D-rich food of the present invention preferably has a peroxide value of 10 meq / kg or less, more preferably 5 meq / kg or less, and even more preferably 3 meq / kg or less. In this specification, "peroxide value" refers to the amount of hydroperoxide produced by the oxidation of oils and fats, expressed in milliequivalents per kilogram of oil or fat. The peroxide value can be determined, for example, by reacting saturated potassium iodide with oils and fats under acidic conditions, adding a starch solution as an indicator, and measuring the liberated iodine by titration with a sodium thiosulfate solution.

[0043] The present invention also provides a method for increasing the vitamin D content in food containing fungi and / or protists and having a moisture content of 10% by mass or more. The method of the present invention includes the step of irradiating the food containing fungi and / or protists and having a moisture content of 10% by mass or more with ultraviolet light.

[0044] The present invention also provides a method for producing a vitamin D-rich food, comprising the step of irradiating a food containing fungi and / or protists and having a moisture content of 10% by mass or more with ultraviolet light.

[0045] In the method and production method of the present invention, for food containing fungi and / or protists and having a moisture content of 10% by mass or more, the food exemplified in the vitamin D-high-content food of the present invention can be used. Furthermore, in the food and production method of the present invention, the ultraviolet irradiation step can be the ultraviolet irradiation method described in the vitamin D-high-content food of the present invention.

[0046] The ultraviolet irradiation process may be carried out during the food manufacturing process or after the food manufacturing process. For example, if the food is cheese or a cheese-like food, the ultraviolet irradiation process may be carried out before the cheese or cheese-like food maturation process, simultaneously with the cheese or cheese-like food maturation process, or after the cheese or cheese-like food maturation process.

[0047] In one aspect of the present invention, natural cheese irradiated with ultraviolet light may be melted and emulsified, and then auxiliary ingredients may be added to produce processed cheese. In one aspect of the present invention, when producing processed cheese and cheese food, molten salt, pH adjusters, dairy products, flavorings, spices, non-dairy foods, seasonings, colorants, and stabilizers may be added to the natural cheese described above. Furthermore, a homogenization step may be added for ingredients with a high fat content, such as cream. In addition, heating may be performed by heating, reduced-pressure heating, and direct or indirect steam heating.

[0048] In one aspect of the present invention, the step of irradiating with ultraviolet light may be performed after packaging the food in a film or container that transmits ultraviolet light. Examples of materials for the ultraviolet-transmitting film or container include polyethylene, ethylene-vinyl acetate copolymer film, polypropylene, polyvinylidene chloride coating, polyester, vinylon, polyvinyl chloride, polyvinyl chloride, cellophane, Zekron, and polystyrene. Furthermore, when packaging the food after ultraviolet irradiation, aluminum foil, aluminum vapor-deposited film, and paper may be used as the film or container for packaging the food, or a film or container made by laminating the materials of the films or containers exemplified above may be used.

[0049] The method of the present invention allows for the efficient increase of vitamin D content in foods containing fungi and / or protists and having a moisture content of 10% by mass or more, by irradiating them with ultraviolet light. Furthermore, the method of the present invention allows for the efficient production of vitamin D-rich foods without compromising flavor, even in foods with high moisture content, particularly those with high moisture, lipid, and protein content.

[0050] The present invention also provides a device for increasing the vitamin D content in food. The device of the present invention can increase the vitamin D content in food that contains fungi and / or protists and has a water content of 10% by mass or more. The device of the present invention comprises means for transporting food (food transport unit) and means for irradiating the food transported by the food transport unit with ultraviolet light (ultraviolet irradiation unit). Since the device of the present invention can continuously and stably irradiate the surface of food with ultraviolet light, it can efficiently increase the vitamin D content in food.

[0051] In the apparatus of the present invention, any machine, device, and equipment capable of transporting food can be used as means for transporting food, such as belt conveyors and roller conveyors. The means for transporting food may be capable of temporarily stopping the transport of food. The means for transporting food may also be capable of reversing (forward and reverse) the transport direction of food. For example, food may be continuously transported in a constant direction while being irradiated with ultraviolet light by means for irradiating ultraviolet light. Alternatively, food may be transported to a location where ultraviolet light is irradiated (for example, under the irradiation panel), then stopped and irradiated with ultraviolet light while stationary. Furthermore, the transport direction of food may be reversed and forward during transport in order to extend the residence time in the area irradiated with ultraviolet light (for example, under the irradiation panel).

[0052] In the apparatus of the present invention, the means for irradiating food with ultraviolet light can be, for example, by using a light source that emits ultraviolet light. The light source can be an ultraviolet-emitting lamp, fluorescent lamp, light bulb, or LED. An ultraviolet LED is preferably used as the light source in the apparatus of the present invention. Because ultraviolet LEDs have a long lifespan, using an ultraviolet LED as the light source reduces the frequency of light source replacement due to aging. Furthermore, since ultraviolet LEDs are generally less prone to breakage, the inclusion of foreign matter such as glass fragments due to breakage can be avoided compared to using glass UV lamps. Additionally, using an ultraviolet LED as the light source allows for the maintenance of a stable irradiation level over a long period, while also reducing electricity costs and the cost of periodic replacement of the light source.

[0053] In the apparatus of the present invention, the means for irradiating ultraviolet light may include an ultraviolet light irradiating panel. The panel used in the present invention can be a plate-shaped member capable of irradiating food with ultraviolet light. At least one side of the panel (the irradiation surface) may be the irradiation surface. The shape of the panel in the present invention can be any shape, such as a triangle, square, rectangle, polygon, and circle. The ultraviolet light irradiating panel can be installed so as to irradiate the food with ultraviolet light from any direction, such as above, diagonally above, or to the side, as the food is being transported. One or more light sources capable of emitting ultraviolet light may be provided on the irradiation surface of the panel. The light sources can be of the types described above. The multiple light sources may be arranged at equal intervals on the irradiation surface or randomly.

[0054] In the apparatus of the present invention, the means for irradiating ultraviolet light may include a plurality of panels that irradiate ultraviolet light. Each of the plurality of panels may be installed so as to be at a substantially constant distance from the food being transported, or it may be installed at a different distance. The plurality of panels may be installed so as to irradiate the food with ultraviolet light from a certain direction. For example, the plurality of panels may be arranged in a line along the transport direction so as to be able to continuously irradiate the food being transported with ultraviolet light from a certain direction such as above, diagonally above, or to the side. Alternatively, the plurality of panels may be installed so as to irradiate ultraviolet light from multiple directions simultaneously. For example, the plurality of panels can be installed so as to irradiate the food with ultraviolet light simultaneously from multiple directions such as above, diagonally above, and to the side. By using such panels, the surface of the food can be irradiated with ultraviolet light uniformly and continuously, thereby increasing the vitamin D content in the food more efficiently and stably.

[0055] The amount of ultraviolet (UV) exposure per food item obtained by a means of UV irradiation is determined by factors such as the intensity of the UV light, the distance from the irradiation panel to the food, and the irradiation time. Higher UV intensity results in greater UV exposure. Similarly, shorter distances from the irradiation panel to the food also result in greater UV exposure. Furthermore, longer irradiation times—for example, longer areas of the food irradiated with UV light, or slower food transport speeds—also result in greater UV exposure. Users can determine these conditions based on the required exposure level for the object being irradiated with UV light.

[0056] A panel that irradiates ultraviolet light may be provided with means for cooling the panel (cooling section). The means for cooling the panel can be provided, for example, on the side of the panel opposite to the irradiation surface (back side) or inside the panel. As a means for cooling the panel, for example, a cooling water channel provided on the back side of the panel can be used. By circulating cooling water through the channel, the panel can be cooled at all times. The temperature and flow rate of the cooling water can be arbitrarily set according to the amount of heat generated by the panel. By providing means for cooling the panel, deterioration of the light source due to heat from the light source can be suppressed, and the lifespan of the light source can be extended. The panel that irradiates ultraviolet light may be detachably provided in the apparatus of the present invention to facilitate replacement. The panel may also be configured to be separable from components such as the power supply unit and the cooling section.

[0057] The apparatus of the present invention may further include a means for shielding light (a light-shielding section) that covers the means for transporting food and the means for irradiating ultraviolet light. The means for shielding light blocks the leakage of ultraviolet light to the outside by covering at least the entire area in the food transport path where the food is irradiated with ultraviolet light. The material used for the means for shielding light is not particularly limited and can be any material that can shield ultraviolet light. The means for shielding light may also be a tunnel structure that covers all surfaces in the food transport path except for the entrance and exit of the area where the food is irradiated with ultraviolet light.

[0058] The apparatus of the present invention may further include means (regulating guides) for regulating the position of food in a direction perpendicular to the food transport direction (direction of travel). The means for regulating the position of food may be, for example, two guides provided on both sides of the food being transported, parallel to the transport direction. By providing two guides, each food item being transported continuously can be transported appropriately between the two guides without deviating from the transport path. In other words, by providing means for regulating the position, the positional relationship between each food item being transported continuously and the means for irradiating with ultraviolet light can be kept constant. Therefore, ultraviolet light can be irradiated uniformly to all food items. Consequently, it is possible to produce large quantities of food with stable quality and high vitamin D content.

[0059] The apparatus of the present invention can be installed in the transport path of food to be irradiated with ultraviolet light. For example, the apparatus of the present invention can be easily installed in the transport path of a food manufacturing line. Therefore, by using the apparatus of the present invention, it is possible to produce large quantities of high-quality vitamin D-rich food in a simple and low-cost manner.

[0060] An embodiment of the apparatus of the present invention is shown in Figures 2 and 3. Figure 2 is a cross-sectional view of the apparatus according to one embodiment of the present invention, viewed from the food transport direction. Figure 3 is a top view of the apparatus according to one embodiment of the present invention.

[0061] As shown in Figures 2 and 3, the apparatus according to this embodiment comprises a food transport unit 1 (means for transporting food), an ultraviolet irradiation panel 2 (means for irradiating with ultraviolet light), and a light-shielding cover 3 (means for shielding from light).

[0062] The food 4, which is to be irradiated with ultraviolet light, is transported in the transport direction by the food transport unit 1. In Figure 2, the transport direction of the food 4 is towards the viewer, and in Figure 3, it is to the right. The ultraviolet irradiation panel 2 is positioned above the food transport unit 1 and irradiates ultraviolet light onto the food 4 being transported by the food transport unit 1. In this embodiment, as shown in Figure 2, the ultraviolet irradiation panel 2 is positioned in three directions: directly above the food 4 and diagonally above to the left and right, irradiating the food 4 with ultraviolet light from three directions simultaneously. In addition, as shown in Figure 3, multiple ultraviolet irradiation panels 2 are arranged along the transport direction of the food 4. The distance from each ultraviolet irradiation panel 2 to the transported food 4 is approximately constant. By arranging the ultraviolet irradiation panels 2 as described above, ultraviolet light can be uniformly and continuously irradiated onto the surface of the food 4.

[0063] The light-shielding cover 3 is a cover that blocks ultraviolet rays and covers the food transport section 1 and the ultraviolet irradiation panel 2. The light-shielding cover 3 has a tunnel structure that covers all sides of the food 4 in the ultraviolet irradiation area except for the entrance and exit. The light-shielding cover 3 prevents ultraviolet rays from leaking to the outside and allows ultraviolet rays to be diffusely reflected inside.

[0064] Figure 4 shows an example of an ultraviolet irradiation panel 2. Multiple ultraviolet LEDs 5 are provided at equal intervals on the irradiation surface of the ultraviolet irradiation panel 2. The ultraviolet LEDs 5 may be arranged as densely as possible on the irradiation surface of the ultraviolet irradiation panel 2. By arranging the ultraviolet LEDs 5 at equal intervals as shown in Figure 4, ultraviolet light can be irradiated uniformly. The number of ultraviolet irradiation panels 2 provided in the device can be appropriately determined based on the desired amount of ultraviolet exposure and the transport speed of the object to be irradiated.

[0065] The present invention also provides a method for increasing the vitamin D content in food, comprising the step of irradiating food with ultraviolet light using the apparatus of the present invention described above. The method of the present invention can increase the vitamin D content in food that contains fungi and / or protists and has a water content of 10% by mass or more. Using the apparatus of the present invention, it is possible to produce large quantities of high-quality vitamin D-rich food in a simple and low-cost manner. [Examples]

[0066] The embodiments of the present invention will be described in more detail below, but the present invention is not limited to the embodiments described below.

[0067] (Methods for analyzing vitamin D2 and vitamin D3) In the following examples, vitamin D2 and vitamin D3 were analyzed as follows.

[0068] The sample (cheese) was placed in a 60 ml centrifuge tube, and 3 ml of 1% (W / V) sodium chloride solution, 10 ml of 3% (W / V) pyrogallol-ethanol solution, 2 ml of 60% (W / V) potassium hydroxide solution, and 3 g of potassium hydroxide were added. After saponification by holding in a 70°C water bath for 60 minutes, 19 ml of 1% (W / V) sodium chloride solution was added. 15 ml of a mixture of hexane and ethyl acetate (9:1 V / V) was added, the mixture was shaken for 5 minutes, and the mixture was extracted by centrifugation (1500 rpm, 5 minutes). This extraction was repeated three times. The above steps were performed in parallel at two locations, and the resulting extracts were combined for the subsequent processing.

[0069] The solvent was removed by distillation, and the solution was diluted to 0.5 ml with hexane. 150 μl was injected into a preparative HPLC (pump: LC-20AT (Shimadzu Corporation); detector: SPD-20A (Shimadzu Corporation); column: POLYGOSIL 60-5 μm, φ4.6 mm × 25 cm (Chemcoplus); mobile phase: mixture of hexane and 2-propanol (99:1 V / V); flow rate: 1.5 ml / min; wavelength: 265 nm; column temperature: 40 °C). The solvent of the obtained vitamin D fraction was removed by distillation, and after voltification with acetonitrile, half the volume was injected into an analytical HPLC (pump: LC-20AD (Shimadzu Corporation); detector: SPD-20A (Shimadzu Corporation); column: YMC-Pack ODS-AL, φ4.6 mm × 25 cm (YMC) and Cadenza CL-C18, φ4.6 mm × 15 cm; mobile phase: mixture of acetonitrile and water (9:1 V / V); flow rate: 1.5 ml / min; wavelength: 265 nm; column temperature: 50°C or 35°C).

[0070] [Experimental Example 1] Camembert cheese was selected as a food containing white mold, as well as moisture, lipids, and proteins. The effect of ultraviolet irradiation on the vitamin D (vitamin D2 and vitamin D3) content of Camembert cheese was investigated.

[0071] "Meiji Hokkaido Tokachi Camembert Cheese" (hereinafter referred to as "Camembert Cheese") was removed from its inner packaging film and irradiated with UV light for 90 or 180 minutes at room temperature using two UVB lamps (GL20SE, Sankyo Electric) at a distance of 11 cm from the UV lamps. UV irradiance was monitored using a UVRADIOMETER UVR-2 (Topcon Techno House). The cheese was inverted at half the time elapsed. After UV irradiation, the vitamin D (vitamin D2 and vitamin D3) content was measured by HPLC. As a control, the vitamin D content in the Camembert Cheese before UV irradiation was measured simultaneously.

[0072] Table 1 shows the vitamin D content of Camembert cheese before UV irradiation, and Table 2 shows the vitamin D content after UV irradiation. Before UV irradiation, Camembert cheese contained almost no vitamin D (Table 1). On the other hand, after UV irradiation, the vitamin D content of Camembert cheese increased significantly compared to before UV irradiation (Table 2). This suggests that UV irradiation of foods containing fungi on their surface, such as Camembert cheese, can produce foods with a high vitamin D content.

[0073] [Table 1]

[0074] [Table 2]

[0075] [Experimental Example 2] The effect of UV irradiation on the vitamin D2 content of Camembert cheese under temperature control was investigated.

[0076] The same Camembert cheese used in Experimental Example 1 was used. UV irradiation was performed using two UVB lamps (GL20SE, Sankyo Electric) while controlling the temperature during UV irradiation to 15°C, 27°C, or 37°C. The distance from the UV lamp to the Camembert cheese (removed from its inner packaging film) was 4.4 cm. Three levels of UV exposure were established, and the UV exposure time was adjusted so that the UV exposure was the same under different temperature conditions. The Camembert cheese was inverted when half the UV exposure time had elapsed. UV irradiance was monitored using a UVRADIOMETER UVR-2 (Topcon Techno House). After UV irradiation, the vitamin D2 content in the Camembert cheese was measured by HPLC. As a control, the vitamin D2 content in the Camembert cheese before UV irradiation was also measured simultaneously.

[0077] Table 3 shows the vitamin D2 content of Camembert cheese after UV irradiation at 15°C, 27°C, or 37°C. The vitamin D2 content was similar in all temperature control conditions (15°C, 27°C, and 37°C). Therefore, an increase in vitamin D2 content due to UV irradiation of Camembert cheese was confirmed under a wide range of temperature conditions.

[0078] [Table 3]

[0079] [Experimental Example 3] Camembert cheese was selected as a food containing white mold, as well as moisture, lipids, and proteins. The effects of short-term UV irradiation on Camembert cheese on vitamin D2 content, flavor, and lipid peroxide value were investigated.

[0080] The same Camembert cheese used in Experimental Example 1 was used. Camembert cheese removed from its inner packaging film was irradiated with UV light at 27°C using two UVB lamps (GL20SE, Sankyo Electric) at a distance of 4.4 cm from the UV lamps for 1, 5, 10, 20, 30, 40, 50, 60, or 80 minutes. The cheese was inverted at half the time elapsed for each irradiation. UV irradiance was monitored using a UVRADIOMETER UVR-2 (Topcon Techno House). After UV irradiation, the vitamin D2 content was measured by HPLC. For samples irradiated for 5 minutes and 30 minutes, the peroxide value was measured using the acetate-chloroform method. As a control, the vitamin D2 content and peroxide value of Camembert cheese before UV irradiation were measured.

[0081] Table 4 shows the vitamin D2 content and lipid peroxide value when the UV exposure time (UV exposure amount) is varied. Even with an extremely short UV irradiation time (1 minute) for Camembert cheese, the vitamin D2 content was 333 μg / 100g, which was very high. Furthermore, at least 30 minutes of UV irradiation (UV exposure amount: 10.0 kJ / m²) 2Up to a certain point, it was found that UV irradiation did not affect the peroxide value. Thus, despite the presence of lipids in the food, there was almost no effect on the peroxide value or flavor from UV irradiation.

[0082] [Table 4]

[0083] [Experimental Example 4] It has been reported that 25-hydroxyvitamin D (25(OH)D), in which the 25th position of vitamin D is hydroxylated, is present in animal products such as meat, and that the bioavailability of 25(OH)D is higher than that of vitamin D (Non-Patent Literature 1). Therefore, the concentration of 25(OH)D2 in UV-irradiated Camembert cheese was measured.

[0084] Camembert cheese without UV irradiation, and Experimental Example 2 at 27°C and UV exposure of 41.3 kJ / m². 2 The presence or absence of 25(OH)D2 and 25(OH)D3 in Camembert cheese treated under these conditions was investigated by HPLC.

[0085] Figure 1 shows the presence or absence of 25(OH)D2 detection in Camembert cheese before and after UV irradiation. As shown in Figure 1, it was confirmed that 25(OH)D2 is produced when Camembert cheese is irradiated with UV light.

[0086] [Experimental Example 5] The effects of UV irradiation during the Camembert cheese manufacturing process on vitamin D2 content and machinability were investigated.

[0087] The vitamin D2 content, flavor, appearance, physical properties, and pH of Camembert cheese produced through the following process were measured.

[0088] Camembert cheese was manufactured according to a general method of producing Camembert cheese. After high-temperature aging, the cheese was packaged in an inner packaging film and irradiated with UV light (one side: 1, 2, 4, 8, 16, or 32 seconds; both sides: 2, 4, 8, 16, 32, or 64 seconds; other conditions were the same as in Experimental Example 3). After that, it was aged at low temperature and then retort-sterilized. At this time, the moisture content, protein content, and lipid content of the Camembert cheese were 51% by mass, 19% by mass, and 26% by mass, respectively. The Camembert cheese was removed from the inner packaging film, and the vitamin D2 content was measured, the flavor (including texture) was evaluated, the appearance (color and shape of the cheese) was evaluated, and the pH was measured.

[0089] Flavor and appearance (color, cheese shape, texture, and mouthfeel) were judged by four expert panelists on a three-point scale: good, acceptable, and unacceptable. pH was measured using the dilution method. pH was measured by weighing 10g of the sample (cheese), adding 30g of water heated to 60°C, and mixing in a blender (10,000 rpm, 2 minutes), then measuring the pH using a pH meter (Toa DKK Co., Ltd. pH METER HM-30G).

[0090] As a result, all Camembert cheeses in this example received a "good" rating for color, shape, flavor, and texture. Furthermore, no difference in pH was observed between the group that did not receive UV irradiation and the group that did not (Reference: pH without UV irradiation: 6.52, pH with 64 seconds of UV irradiation on both sides (n=3, mean ± standard deviation): 6.55 ± 0.04).

[0091] Table 5 shows the vitamin D2 content of the Camembert cheese produced in this example. As shown in Table 5, the Camembert cheese of this example, which was UV irradiated before low-temperature aging during the manufacturing process, had a lower vitamin D2 content compared to the case where the final product was UV irradiated (for example, Experimental Example 3). Furthermore, UV irradiation time ranged from 1 second to 64 seconds (UV exposure dose: 0.0079 to 0.5100 kJ / m²). 2 It was revealed that vitamin D2 levels increase linearly (up to a certain point).

[0092] [Table 5]

[0093] [Experimental Example 6] The effect of the distance between a UV lamp and cheese on vitamin D2 content was investigated.

[0094] For the cheese used, we used "Meiji Hokkaido Tokachi Camembert Cheese 100g" (with inner packaging film). Under room temperature conditions, the distance from the UV lamp to the cheese was set to 4.4, 13.3, or 31.3 cm, and the UV exposure amount was the same in all cases (approximately 0.48 kJ / m²). 2 The UV irradiation time was adjusted to achieve the desired result. The cheese was flipped over at the halfway point. After UV irradiation, the vitamin D2 concentration was measured (HPLC method).

[0095] The results are shown in Table 6. As shown in Table 6, the vitamin D2 content remained almost the same when the distance between the UV lamp and the cheese was changed, provided the amount of UV exposure was the same.

[0096] [Table 6]

[0097] [Experimental Example 7] The effect of short-term UV irradiation on the vitamin D2 content of blue cheese was investigated.

[0098] Bleu d'Auvergne (France, sold by Sunbridge Co., Ltd.) and Blue Cheese (Denmark, sold by Sunbridge Co., Ltd.) were exposed to UV light for 60 seconds at 27°C using two UVB lamps (GL20SE, Sankyo Electric) with a distance of 4.4 cm from the UV lamp to the cheese (UV exposure dose: 0.49 and 0.50 kJ / m² respectively). 2 UV irradiation was performed. The cheese was flipped over at half the time elapsed for each treatment. UV irradiance was monitored using a UVRADIOMETER UVR-2 (Topcon Techno House). After UV irradiation, the vitamin D2 content was measured by HPLC.

[0099] The vitamin D2 content of both Bleu d'Auvergne and blue cheese before UV irradiation was very low, below the detection limit (<0.1 μg / 100g). Table 7 shows the vitamin D2 content of each blue cheese after UV irradiation. The vitamin D2 content of Bleu d'Auvergne and blue cheese after UV irradiation was 44.5 μg / 100g and 7.9 μg / 100g, respectively. In both cases, it was confirmed that the vitamin D2 content increased after short-term (60-second) UV irradiation.

[0100] [Table 7]

[0101] [Example 8] As shown in Figures 2 and 3, a device was fabricated comprising a food transport unit 1, ultraviolet irradiation panels 2, and a light-shielding cover 3. A Camembert cheese with a diameter of approximately 76 mm was assumed as the target for ultraviolet irradiation. As shown in Figure 2, the ultraviolet irradiation panels 2 were positioned directly above the food being transported 4, and diagonally above and to the left and right. Furthermore, as shown in Figure 3, multiple ultraviolet irradiation panels 2 were arranged along the transport direction of the food 4. Each ultraviolet irradiation panel 2 was positioned so that the distance to the food being transported 4 was approximately constant.

[0102] The size of the UV irradiation panel 2 was set to 120 x 120 mm. As shown in Figure 4, UV LEDs 5 were arranged at equal intervals on the irradiation surface of the UV irradiation panel 2. 95 to 100 UV LEDs 5 were mounted on the irradiation surface.

[0103] Using the apparatus of this embodiment, when Camembert cheese was irradiated with ultraviolet light, it was possible to stably and efficiently produce Camembert cheese with a high vitamin D content. [Industrial applicability]

[0104] The present invention can be suitably used in foods fortified with vitamin D and in methods for producing the same.

Claims

1. A method for producing cheese or cheese-like food in which mold is present on the surface or inside, A step of irradiating the cheese or cheese-like food with ultraviolet light in order to increase its vitamin D content, The process includes a step of sterilizing the food by irradiating it with ultraviolet light, The peroxide value of the food irradiated with the aforementioned ultraviolet light is 10 meq / kg or less. A method for producing the cheese, wherein the cheese is Camembert, Brie, blue cheese, or Bleu d'Auvergne.

2. The manufacturing method according to claim 1, wherein the vitamin D2 content of the food after the step of irradiating with ultraviolet light is 1 μg or more per 100 g of food.

3. The manufacturing method according to claim 1 or 2, wherein the mold is white mold and / or blue mold.

4. The method for producing cheese according to claim 1 or 2, wherein the cheese-like food is a cheese-like food containing Camembert cheese, Brie, blue cheese, or Bleu d'Auvergne.

5. The manufacturing method according to claim 1 or 2, wherein the vitamin D is vitamin D2.

6. Cheese or cheese-like food having mold on its surface or inside, which has been sterilized after its vitamin D content has increased by irradiation with ultraviolet light, has a vitamin D2 content of 5 μg or more per 100 g of food, has a peroxide value of 10 meq / kg or less, and does not contain any vitamin D added from external sources.

7. The cheese or cheese-like food according to claim 6, wherein the mold is white mold and / or blue mold.

8. The cheese or cheese-like food according to claim 6 or 7, wherein the cheese is Camembert cheese, Brie, blue cheese, or Bleu d'Auvergne.

9. The cheese or cheese-like food according to claim 6 or 7, wherein the cheese-like food is a cheese-like food comprising Camembert cheese, Brie, blue cheese, or Bleu d'Auvergne.

10. The cheese or cheese-like food according to claim 6 or 7, wherein the vitamin D is vitamin D2.

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