JP7619601B2 - Highly lactic acid bacteria fermented product, highly unsaturated fatty acid-containing composition for use as an additive to food and drink containing said fermented product, and food and drink containing said composition - Google Patents

Description

The present invention relates to a highly lactic acid bacteria fermentation product for suppressing the unpleasant odor and taste of highly unsaturated fatty acid (DHA, EPA, etc.)-containing products, a highly unsaturated fatty acid-containing composition for use as an additive to food and beverages that contains highly unsaturated fatty acids at high concentrations, and food and beverages that contain the composition.

Polyunsaturated fatty acids, such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), are known to reduce the amount of neutral fats (triglycerides) in the blood, and have effects such as preventing arteriosclerosis, improving hyperlipidemia, inhibiting blood clots, and suppressing high blood pressure. Based on this knowledge, polyunsaturated fatty acids are used as supplements and food ingredients. In order to properly exert the health-promoting effects of polyunsaturated fatty acids, it is desirable to ingest foods and beverages containing polyunsaturated fatty acids every day. It is also desirable for foods and beverages to contain a large amount of polyunsaturated fatty acids.

However, it is known that polyunsaturated fatty acids usually emit a unique unpleasant odor and taste (e.g., a fishy odor and taste). Such unpleasant odor and taste are factors that prevent people from consuming foods and beverages that contain polyunsaturated fatty acids. In addition, polyunsaturated fatty acids are easily oxidized, and such oxidation not only reduces the content of polyunsaturated fatty acids, but also leads to deterioration of the flavor of foods and beverages. Therefore, it is necessary to suppress such unpleasant odor and taste as well as the oxidation of polyunsaturated fatty acids in foods and beverages that contain polyunsaturated fatty acids.

Conventionally, antioxidants (e.g., ascorbic acid, tocopherol) have been added to inhibit the oxidation of highly unsaturated fatty acids. In addition, powdered oils and fats, which are emulsified oils and fats and coated with excipients such as dextrin, are commercially available.

Various methods have been known so far as methods for suppressing the unpleasant odor and taste of food and beverages containing highly unsaturated fatty acids. For example, Patent Document 1 describes a method of masking the odor specific to fish oil by blending fermented milk obtained by fermenting raw milk with lactic acid bacteria or the like with fish oil containing highly unsaturated fatty acids. Patent Document 2 describes that the generation of unpleasant odors caused by fish oil is suppressed by using yogurt containing lactic acid bacteria and bifidobacteria as well as catechins. Patent Document 3 describes that the odor can be improved without changing the components of the fish oil by adding a fermented product obtained by fermenting a fish oil emulsion with lactic acid bacteria or the like to a food.

Japanese Patent Application Publication No. 6-264141 Japanese Patent Application Publication No. 8-322464 Special Publication No. 3-72264

Powdered oils and fats have high oxidation stability in powdered form, but when added to food, the coating dissolves, making it difficult to inhibit oxidation and resulting in a characteristic oxidized odor. In addition, existing antioxidants are not necessarily effective in preventing the oxidation of highly unsaturated fatty acids, making it necessary to use large amounts of the antioxidant. Similarly, when an emulsifier is used to increase the fish oil content, a large amount of the emulsifier must be used. As a result, in order to increase the content of highly unsaturated fatty acids in foods and beverages, it is necessary to use a large amount of food additives.

In addition, the above-mentioned conventional methods for suppressing unpleasant odors and unpleasant tastes make no mention of suppressing unpleasant odors and unpleasant tastes when the content of polyunsaturated fatty acids is low and when the content of polyunsaturated fatty acids is high. Furthermore, since polyunsaturated fatty acids are oils, they may separate when used in combination with other food ingredients, and it is not easy to apply them to foods in their original form.

The present invention aims to provide a highly unsaturated fatty acid-containing composition for use as an additive to food and beverages, which contains a highly lactic acid bacteria fermentation product for suppressing the unpleasant odor and unpleasant taste of highly unsaturated fatty acid-containing substances, contains highly unsaturated fatty acids or derivatives thereof at high concentrations, can prevent oxidation of the highly unsaturated fatty acids or derivatives thereof, and has excellent compatibility with other food ingredients, and a food and beverage containing the same.

The highly lactic acid bacteria fermentation product of the present invention is obtained by inoculating a raw material composition containing raw milk with lactic acid bacteria and fermenting it, and is a highly lactic acid bacteria fermentation product for suppressing the unpleasant odor and unpleasant taste of products containing highly unsaturated fatty acids or derivatives thereof (hereinafter referred to as "highly unsaturated fatty acids, etc.").

The highly unsaturated fatty acid-containing composition for use as an additive to food and beverages of the present invention contains the highly lactic acid bacteria fermentation product of the present invention and highly unsaturated fatty acids, etc., and the content of the highly unsaturated fatty acids, etc. is 40% by weight or more.

The food and beverage of the present invention includes the highly unsaturated fatty acid-containing composition for use as an additive to food and beverage of the present invention.

According to the present invention, highly unsaturated fatty acids and the like can be contained in high concentrations, and unpleasant odors and tastes such as fishy odor and fishy taste can be suppressed. In addition, oxidation of highly unsaturated fatty acids and the like can be prevented, and the product is highly compatible with other food ingredients. As a result, highly unsaturated fatty acids and the like can be easily contained in a wide variety of foods and beverages, and highly unsaturated fatty acids and the like can be ingested deliciously and easily as foods and beverages.

1 is a copy of a photograph showing the results of an emulsion stability test. 1 is a graph showing the measurement results of acid value in a storage test.

The following describes an embodiment of the present invention. This embodiment is an example of implementing the present invention, and the present invention is not limited to this embodiment.

The highly lactic acid bacteria fermented product according to this embodiment (hereinafter referred to as the "present fermented product") is obtained by inoculating a raw material composition containing raw milk with lactic acid bacteria and fermenting it. There are no particular limitations on the physical properties of the present fermented product, so long as it can suppress the unpleasant odor and unpleasant taste of ingredients such as highly unsaturated fatty acids. Examples of the physical properties of the present fermented product include a pH of 3.6 to 4.0, a titratable acidity of 2.2 to 3.2%, and a lactic acid bacteria count of 1 to 2 x ¹⁰⁹ per mL (note that even if only some of these physical properties are satisfied, it is included in the present fermented product).

There are no particular limitations on the type and form of the raw milk. The raw milk may be liquid or solid, such as powder. Specific examples of the raw milk include milk such as cow's milk and goat's milk, skim milk powder, whole milk powder, and fresh cream.

There is no particular limit to the content of the raw milk in the raw material composition. The content can be set to an appropriate range as necessary. The content is usually 0.1 to 99.9% by mass, and more preferably 5 to 50% by mass. It is preferable for the content to be in the above range, since it has an excellent effect of suppressing unpleasant odors and tastes such as fishy odor and fishy taste.

The raw material composition may be the raw material milk as is, or may be a diluted solution as necessary. The raw material composition may contain other components in addition to the raw material milk, so long as the fermented product can be obtained. Specific examples of the other components include sugars (granulated sugar, glucose, etc.) necessary for the growth of lactic acid bacteria and fermentation, protein hydrolysates, amino acids, and other nutrients.

Usually, the raw material composition is heat sterilized before fermentation. The conditions for heat sterilization of the raw material composition are not particularly limited and can be appropriately determined as necessary. Depending on the conditions for heat sterilization, the Maillard reaction may occur between milk proteins and carbohydrates. In general, in order to avoid coloring and flavoring due to browning, heat and other conditions that cause the Maillard reaction are not adopted in normal fermented milk. However, the conditions for heat sterilization of the raw material composition may be conditions that cause browning due to the Maillard reaction, such as a temperature of 70 to 100°C, preferably 80 to 100°C, more preferably 90 to 100°C, and a time of 1 hour or more, preferably 2 hours or more, and even more preferably 2 to 4 hours. The temperature and time may be used alone or in combination. Therefore, the raw material composition may cause browning due to heat sterilization. The presence or absence of browning can be determined, for example, by quantifying the color of the raw material composition before and after heat sterilization using a known colorimeter. Considering the technical significance of browning, when the Maillard reaction occurs between milk proteins and carbohydrates, in addition to melanoidin pigments and other non-volatile substances, volatile substances (aromas) are also produced, and it is believed that the volatile substances contribute to suppressing the fishy odor. In addition, since the melanoidins produced by the Maillard reaction have antioxidant and active oxygen scavenging properties, it is believed that these contribute to suppressing the oxidation of highly unsaturated fatty acids. Note that the above explanation of the technical significance of browning is merely the inventor's view, and is not intended to define or limit the present invention in any way.

The type of lactic acid bacteria is not particularly limited. Examples of the lactic acid bacteria include bacteria of the genus Lactobacillus (Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus zeae, Lactobacillus johnsonii, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, etc.), bacteria of the genus Bifidobacterium (Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium animalis, Bifidobacterium adolescentis, Bifidobacterium angularatum, Bifidobacterium catenulatum, Bifidobacterium spp., Bifidobacterium sp. ... Examples of the lactic acid bacteria include bacteria of the genus Streptococcus (Streptococcus thermophilus, etc.), bacteria of the genus Lactococcus (Lactococcus lactis, Lactococcus plantarum, Lactococcus raffinolactis, etc.), bacteria of the genus Leuconostoc (Leuconostoc mesenteroides, Leuconostoc lactis, etc.), and bacteria of the genus Enterococcus (Enterococcus faecalis, Enterococcus faecium, etc.). The lactic acid bacteria may be used alone or in combination of two or more kinds. As a combination of the lactic acid bacteria, a combination containing Streptococcus thermophilus, Lactococcus lactis, Lactobacillus delbrueckii subs. bulgaricus, Lactobacillus acidophilus, and bacteria of the genus Bifidobacterium is preferable because it can suppress unpleasant odors and unpleasant tastes such as fishy odor and fishy taste. Table 1 shows the main types of lactic acid bacteria available on the market.

There are no particular limitations on the fermentation conditions. The fermentation conditions for this fermentation product can be different from those for producing a normal lactic acid bacteria fermentation product. The fermentation temperature is usually 30°C to 32°C. The fermentation time is preferably 1 to 7 days, more preferably 2 to 7 days, and even more preferably 3 to 6 days. If the fermentation time is within the above range, the acidity will be higher and the pH will be lower than normal fermented milk. And even if it contains highly unsaturated fatty acids at a high concentration, it is preferable because it can suppress unpleasant odors and unpleasant tastes, and it has excellent antioxidant effects and emulsion stability for highly unsaturated fatty acids, etc.

The fermentation method is not particularly limited as long as it can produce the fermented product. The method can be appropriately selected depending on the fermentation conditions and the type of bacteria used for fermentation. Specific examples of the method include static fermentation, agitation fermentation, shaking fermentation, and aeration fermentation.

The fermented product is used to suppress the unpleasant odor and unpleasant taste of substances containing highly unsaturated fatty acids, etc. Specific examples of such substances include foods and beverages. The explanation below applies to the highly unsaturated fatty acids, etc. and the foods and beverages.

As described above, the present fermented product can suppress the unpleasant odor and taste of highly unsaturated fatty acids and the like. There is no particular limit to the origin of the unpleasant odor and taste, so long as they are different from the inherent odor and taste of dairy products. Specific examples of the unpleasant odor and taste include those derived from the highly unsaturated fatty acids and the like. As described above, the highly unsaturated fatty acids and the like are known to usually emit a distinctive fishy odor and fishy taste. The present fermented product can suppress such fishy odor and fishy taste in products containing the highly unsaturated fatty acids and the like, particularly in products containing the highly unsaturated fatty acids and the like at a high concentration (e.g., 40% by weight or more).

(2) Composition containing highly unsaturated fatty acid for food and beverage additive The composition containing highly unsaturated fatty acid for food and beverage additive according to this embodiment (hereinafter referred to as "the composition") contains the present fermentation product and highly unsaturated fatty acid or its derivative, and the content of the highly unsaturated fatty acid or its derivative is 40% by weight or more. The above explanation is applicable to the present fermentation product.

The content of the present fermented product in the present composition is not particularly limited and can be appropriately determined as needed. In 100% by mass of the present composition, the content of the present fermented product is 1% by mass or more, preferably 2% by mass or more, more preferably 3% by mass or more, more preferably 6% by mass or more, and particularly preferably 15% by mass or more. If the content is within the above range, even if the content of the highly unsaturated fatty acids, etc. is high, it is preferable because it is excellent in the antioxidant effect and the effect of suppressing unpleasant odors and unpleasant tastes, and good emulsion stability can be maintained. In addition, in the present fermented product, it is not necessary to maintain the lactic acid bacteria in a live state. Therefore, the present fermented product may be used in an embodiment without heat sterilization, or in an embodiment with heat sterilization.

The type and content of the polyunsaturated fatty acid are not particularly limited. Examples of the polyunsaturated fatty acid include ω-3, ω-6, and ω-9 polyunsaturated fatty acids. There are also no particular limitations on the number of carbon atoms and the number of unsaturated bonds of the polyunsaturated fatty acid. The number of carbon atoms of the polyunsaturated fatty acid is usually 16 or more, preferably 18 or more (e.g., 18 to 24). The number of unsaturated bonds is usually 2 or more, preferably 3 or more, and more preferably 3 to 6. As the polyunsaturated fatty acid, polyunsaturated fatty acids having 18 or more carbon atoms and 3 or more unsaturated bonds are preferred.

Specific examples of the ω-3 highly unsaturated fatty acids include docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA).Specific examples of the ω-6 highly unsaturated fatty acids include linoleic acid, γ-linolenic acid, arachidonic acid, and docosatetraenoic acid.Preferably, the highly unsaturated fatty acids are ω-3 highly unsaturated fatty acids, and more preferably, DHA and EPA.

Examples of derivatives of the highly unsaturated fatty acids include esters and complex lipids (e.g., phospholipids). There is no particular limitation on the type of alcohol constituting the esters. As the alcohol, monohydric and polyhydric alcohols can be used. Specific examples of the esters include triglycerides, diglycerides, and monoglycerides of the highly unsaturated fatty acids. Specific examples of the phospholipids include glycerophospholipids. There is no particular limitation on the specific structure of the glycerophospholipids, so long as at least one highly unsaturated fatty acid is bonded to glycerin.

The composition may contain either the highly unsaturated fatty acid or its derivative, or may contain both. The highly unsaturated fatty acid may be a single type, or may contain two or more types. Similarly, the derivative of the highly unsaturated fatty acid may be a single type, or may contain two or more types.

The polyunsaturated fatty acids may be those obtained by isolating and purifying various raw materials (e.g., various animals and plants, microorganisms, algae, etc.), or various raw materials containing the polyunsaturated fatty acids may be used as they are. For example, the polyunsaturated fatty acids may be fish oil, particularly fish oil containing DHA and/or EPA. The fish oil may be refined fish oil with an increased content of polyunsaturated fatty acids, such as DHA and/or EPA. There is no particular limit to the content of the polyunsaturated fatty acids in the fish oil.

In 100% by weight of the composition, the content of the polyunsaturated fatty acids is 40% by weight or more. Since the additive has a high content of the polyunsaturated fatty acids, a small amount of the additive can be added to food and drink to provide a large amount of polyunsaturated fatty acids. In addition, despite the high content of the polyunsaturated fatty acids, the composition suppresses unpleasant odors and unpleasant tastes, and has excellent antioxidant effects and emulsion stability of the polyunsaturated fatty acids. The upper limit of the content of the polyunsaturated fatty acids can be appropriately determined as needed. The upper limit can be, for example, 70% by weight, 65% by weight, and 60% by weight.

The composition may contain other ingredients as necessary. For example, one or more masking flavors may be included to further suppress unpleasant odors and tastes such as fish odors. The composition may also contain stabilizers such as locust bean gum, emulsifiers, thickeners such as polysaccharides (e.g., soybean polysaccharides), antioxidants, etc.

As described above, the present composition contains highly unsaturated fatty acids and the like at a high concentration, so that the amount of emulsifier used can be reduced. In addition, as described above, the present composition has excellent antioxidant effects even when it contains highly unsaturated fatty acids and the like at a high concentration, so that the amount of antioxidant used can be reduced. In the present composition, when fish oil is used as the highly unsaturated fatty acids and the like, the content of the emulsifier can be less than 10% by mass of the content of the fish oil, preferably 8% by mass or less, and more preferably 5% by mass or less. In the present composition, when fish oil is used as the highly unsaturated fatty acids and the like, the content of the antioxidant can be less than 5% by mass of the content of the fish oil, preferably 3% by mass or less, and more preferably 1% by mass or less. Furthermore, while the content of polyhydric alcohol relative to fish oil is high in conventional fish oil emulsion compositions, the content of polyhydric alcohol can also be reduced in the present composition. In the present composition, when fish oil is used as the highly unsaturated fatty acids and the like, the content of polyhydric alcohol can be less than 20% by mass of the content of the fish oil, preferably 10% by mass or less, and more preferably 5% by mass or less.

There are no particular limitations on the method for producing this composition. It can usually be obtained by mixing the fermented product with a food ingredient containing 40% by weight or more of the polyunsaturated fatty acids, etc.

This composition suppresses unpleasant odors and tastes such as fishy odor and fishy taste, and is compatible with other food ingredients. By adding this composition to food and beverages, highly unsaturated fatty acids, etc. can be easily incorporated into a wide variety of food and beverages, and highly unsaturated fatty acids, etc. can be ingested deliciously and easily through the food and beverages. The explanation below applies to food and beverages.

(3) Food and drink The food and drink according to this embodiment (hereinafter referred to as the present food and drink) contains the present composition. The above description is applicable to the present composition.

The type of the food or beverage is not particularly limited. Examples of the food or beverage include dairy products, nursing care foods (including liquid foods), health foods, confectionery, and bread. Specific examples of the dairy products include cream, butter, butter oil, cheese, concentrated whey, ice cream, concentrated milk, skim concentrated milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened milk powder, adjusted milk powder, fermented milk, lactic acid bacteria beverage, and milk beverage. From the viewpoint of inhibiting oxidation of the highly unsaturated fatty acids, etc., the food or beverage is preferably a food or beverage that can be distributed under refrigerated or frozen conditions (for example, 10°C or less), such as ice cream and beverages.

There is no particular limit to the amount of the composition added to the food or beverage. The amount can be appropriately determined as needed. For example, the amount of the composition added can be determined so that the food or beverage contains an effective amount of the highly unsaturated fatty acid, etc. (an amount that allows the highly unsaturated fatty acid, etc. to exert a physiological function in an individual who ingests it).

The present invention will be specifically explained below with reference to examples. Note that the present invention is not limited to the forms shown in the examples. The embodiment of the present invention can be modified in various ways within the scope of the present invention depending on the purpose, application, etc.

Experimental Example 1: Production of a highly lactic acid bacteria fermented product and a highly unsaturated fatty acid-containing composition A mixture containing 2.00 kg of skim milk powder, 0.6 kg of granulated sugar, 0.3 kg of glucose, and 7.1 kg of water was heated and dissolved, and then homogenized with a homogenizer. After heat sterilization at 95°C for 3 hours while stirring, the mixture was cooled to about 30°C. 0.5 g of lactic acid bacteria (Lactobacillus acidophilus and Lactobacillus casei) was inoculated into the mixture, and then the mixture was left to stand at 30 to 32°C for 6 days to ferment, thereby preparing a highly lactic acid bacteria fermented product.

The color of the raw material composition before and after heat sterilization was measured using a colorimeter (Nippon Denshoku Industries Co., Ltd., small colorimeter NW-12), and the results are shown below.
Before heat sterilization: L ^* 74.07, a ^* -4.02, b ^* 6.10
After heat sterilization; L ^* 56.94, a ^* 4.25, b ^* 18.34

Using the above-obtained highly lactic acid bacteria fermentation product, highly unsaturated fatty acid-containing compositions of Examples and Comparative Examples were prepared based on the recipes shown in Table 2. In Table 2, "%" stands for "% by weight." Details of each component used in the preparation of the composition are as follows.
(1) "Soybean polysaccharide": "SM-1200" manufactured by San-Ei Gen F.F.I.
(2) "Sucrose fatty acid ester": "Ryoto Sugar Ester P-1670" manufactured by Mitsubishi Chemical Foods Corporation
(3) "Glycerol fatty acid ester": "Ryoto Polyglycerol Ester M-10D" manufactured by Mitsubishi Chemical Foods Corporation
(4) "Refined fish oil";"DD Oil Type 3 (G)" manufactured by Nippon Suisan Kaisha (containing 23.8% or more of DHA and EPA)
(5) "Rosemary extract";"HerbaloxHT-W" manufactured by Kalsec

Experimental Example 2: Emulsion stability test In a 200 mL beaker, the highly unsaturated fatty acid-containing composition (10 g) of the Examples and Comparative Examples prepared in Experimental Example 1 was taken, and 50°C hot water (90 mL) was added thereto (oil concentration of about 4%). Next, the mixture was stirred with a stirrer for 30 seconds to prepare an emulsion. Thereafter, 10 mL of the emulsion was taken in a Spitz tube, centrifuged (Kokusan Co., Ltd.; Model H-103N, 3000 rpm, 10 minutes), and the change in the emulsion state was visually observed. The results are shown in Figure 1. Regarding the numbers attached to the Spitz tubes in Figure 1, "1" corresponds to Comparative Example, "2" corresponds to Example 1, "3" corresponds to Example 2, "4" corresponds to Example 3, and "5" corresponds to Example 4.

From Figure 1, it can be seen that the highly unsaturated fatty acid-containing compositions of the Examples and Comparative Examples all maintained an emulsified state and had excellent emulsion stability. This result shows that the addition of the highly lactic acid bacteria fermentation product did not impair the emulsion stability of the highly unsaturated fatty acid-containing composition, and that the highly unsaturated fatty acid-containing composition of the Examples is compatible with food ingredients.

Experimental Example 3: Storage Test The highly unsaturated fatty acid-containing compositions (50 g) of the Examples and Comparative Examples prepared in Experimental Example 1 were stored for 12 weeks at 32°C or refrigerated (8°C). The acid values of the compositions after storage for 0 (at the start of the test), 3, 6, 9, and 12 weeks were measured at the Japan Food Analysis Center General Incorporated Foundation based on the "Standard Method for Analysis of Fats and Oils". In addition, the compositions after storage for 0, 3, 6, 9, and 12 weeks were evaluated for flavor by two in-house sensory evaluators. The results are shown in Figure 2 (only the results after storage for 0 and 12 weeks are shown) and Tables 3 and 4.

In Tables 3 and 4, the flavor evaluation criteria are as follows:
"-": No fishy smell.
"+": Slight fishy smell.
"++": Smells fishy.
“+++”: Strong fishy smell.
"++++": A very strong fishy smell.
"++++++": A very strong unpleasant smell of deteriorated fish.

As can be seen from Figure 2, after 12 weeks of refrigerated storage, the acid value of the comparative example composition increased, whereas no significant change was observed in the acid value of the example composition. On the other hand, after 12 weeks of storage at 32°C, the acid value of both the example and comparative example compositions increased, but the increase in acid value was suppressed in the example compared to the comparative example. Furthermore, when comparing Examples 1 to 4, the increase in acid value was suppressed the more the amount of advanced lactic acid bacteria fermentation product was added. These results indicate that the addition of advanced lactic acid bacteria fermentation product can suppress the oxidation of highly unsaturated fatty acids.

As can be seen from Tables 3 and 4, the compositions of the Examples showed less change in flavor when stored in the refrigerator and at 32°C than the compositions of the Comparative Examples. This result shows that the addition of the highly lactic acid bacteria fermentation product can suppress the fishy odor derived from highly unsaturated fatty acids, making it excellent for use in food products. Furthermore, when comparing Examples 1 to 4, the greater the amount of highly lactic acid bacteria fermentation product added, the less change in flavor there was. Furthermore, the compositions of Examples 1 to 4 showed less change in flavor when stored in the refrigerator than when stored at 32°C.

Claims (3)

A highly lactic acid bacteria fermentation product for suppressing the unpleasant odor and unpleasant taste of a product containing highly unsaturated fatty acids or derivatives thereof is obtained by subjecting a raw material composition containing raw milk to heat sterilization treatment under conditions that cause browning, and then inoculating the raw material composition with lactic acid bacteria and fermenting it for 2 to 7 days . A highly unsaturated fatty acid-containing composition for use as an additive to food or beverages, comprising the highly lactic acid bacteria fermentation product according to claim 1 and a highly unsaturated fatty acid or a derivative thereof, the content of the highly unsaturated fatty acid or a derivative thereof being 40% by weight or more. A food or beverage comprising the highly unsaturated fatty acid-containing composition for use as an additive to a food or beverage according to claim 2.