Research content
当社は2005年に石垣島の地で、世界で初めて食用微細藻類ユーグレナの屋外大量培養を成功させました。以来、培養・収穫・乾燥の方法は絶えず改良が重ねられてきました。生産技術研究所は石垣島の工場敷地内にあり、微細藻類を今よりも安価に、高品質に、安定して、環境負荷少なく生産し続けるための研究を担っています。特定の成分を高含有させる培養法や、その成分を分離回収する方法も研究しており、生産技術開発を通じてユーグレナの可能性を開拓しています。培ってきた知見と工場の大規模生産設備を活用し、近年はユーグレナ以外の微生物 オーランチオキトリウム（DHA等の不飽和脂肪酸を多く含み魚のような風味が特徴的な微生物）の大量生産にも成功し、食品素材として製造・販売を開始しています。
Message from the director
Microalgaes such as Euglena and Chlorella will become one of Japan's national dishes in the near future. When it comes to national food, of course, not only one manufacturer, but many companies are competing with each other to form a large market. At that time, the algae we make are a bit different! From now on, we must carry out creative and strategic research on production technology in order for everyone to think. Until now, the Production Technology Research Institute has focused on research on methods for culturing the microalgae Euglena. In the future, we will take on unexplored issues such as more sustainable harvesting methods and drying processes, high quality settings that cannot be imitated anywhere else, and the development of new algae production technology.
Production Technology Research Institute
Director Takuto Takeuchi
Research case introduction
Controlling the odor and taste of edible Euglena
The Production Technology Research Institute is also responsible for quality improvement research on the microalgae Euglena produced at the factory. In edible Euglena, it is also important to control its odor and taste. Since the odor and taste of Euglena changes greatly depending on the manufacturing process, it is necessary to aim for an odor that is easier to eat and that is easier to incorporate into products.
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Microalgae Euglena has long been the subject of research as a microalgae that is easy to use for experiments. However, as an edible product, little research has been done on its odor and taste. In fact, Euglena, which contains both the nutrients characteristic of animals and plants, has an animal-like fishy odor and a plant-like green odor, so it is a problem that the taste of food is impaired.
The Production Technology Research Institute focused on the time required for a certain process in the manufacturing process of edible Euglena, and found that the time correlates with the taste of Euglena as a food. Furthermore, we are trying to identify and control the components that affect the taste by analyzing the aroma components of Euglena by dedicated gas chromatography.
不飽和脂肪酸高含有藻類オーランチオキトリウムの大量生産成功・製品化の実現
So far, the factory has produced chlorella and Euglena as edible microalgae. The Production Technology Research Institute is also conducting research to increase the lineup of materials to be produced. We aim to open up the potential of algae and contribute to people's health from various angles.
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新しく生産する素材の候補として、DHA等の不飽和脂肪酸を高含有できる藻類のなかまの生産研究に着手してきました。高い機能性が認められている不飽和脂肪酸ですが、現在の主な供給元は、枯渇も心配される天然の海洋資源です。微細藻類の培養技術を活用した人工的・工業的な大量生産方法が確立すれば、安定して不飽和脂肪酸を利用できます。
生産技術研究所では、培養に最適な培地組成を設計し、収穫や乾燥の方法も検討することで、たった1つの小さな細胞から、数百キログラムの製造にも成功し、食品素材として製品化を実現しました。高含有不飽和脂肪酸による機能性面だけでなく、魚のような風味を持つことも特徴で、味も楽しめる素材です。（実は素材の粉末に醤油をかけて食べるとイクラのような味がします…！）
ユーグレナ同様、引き続き製造工程や品質の改良研究を続け、当社を代表する素材1つにすることを目指していきます。
A state of culture in a jar famentor 
Algae powder with high content of unsaturated fatty acids produced by trial production
