JP2015109825A - Barley leaf and/or stem cultivated by use of andosols - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a six-rowed barley leaf and/or stem suitable for a composition for drinking and eating, and the composition for drinking and eating which is excellent in culture aptitude, abundant in nutrition, and high in palatability because of the inclusion of the six-rowed barley leaf and/or stem.SOLUTION: A six-rowed barley is cultivated by use of soil which includes andosols in at least a part of the soil, and the six-rowed barley leaf and/or stem is offered to use as a composition for drinking and eating.

Description

The present invention relates to six-row barley leaves and / or stems that are cultivated using soil containing at least a portion of black soil and are used in a composition for eating and drinking, and a composition for eating and drinking containing these.

The food and drink composition for green juice is processed into a dry powder or a juiced powder containing plant leaves and stems. The food and drink composition for green juice is used as a health food because it can easily ingest vegetable components.

One of the plants used in the food and drink composition for green juice is barley. Barley is native to Central Asia and is an annual or perennial herb belonging to the grass family. Barley is classified into Nijo barley and Rokujo barley depending on the shape. Nijo Barley and Rokujo Barley have different numbers of rows of fruit on the ears. Looking at the ear from the top, Nijo Barley has fruits in two rows and Rojo Barley has fruits in six rows. Rokujo barley is said to have passed through Korea in the 2nd to 3rd centuries, and is used as a raw material for barley tea in addition to being used as millet. Nijo barley, on the other hand, was introduced in Japan during the Meiji period from Europe and America, and is mainly used for brewing.

Most of the barley cultivating methods are planted by paddy rice paddy or cropping, but in some areas such as Kanto, they are planted in fields. In particular, in the northern Kanto region, where barley crops are prosperous, barley is planted in fields made of black soil, which is a soil that contains volcanic ash soil as a base material and contains a large amount of humus (see Non-Patent Document 1).

Takuji Tonooka, 4 others, "Improvement of barley barley quality in black soil-Usefulness of starch mutant traits exhibiting powdered endosperm", Journal of the Crop Society of Japan, 2010, Vol. 79, No. 3, p. 296-307

However, as described in Non-Patent Document 1, when barley is planted in Kuroboku soil field, the protein content of the grain is higher than in the case of planting in gray lowland soil paddy field, thereby the ratio of vitreous grains Increases the quality of the barley. Therefore, when obtaining good quality wheat, it is preferable to plant barley in a paddy field.

On the other hand, for the purpose of harvesting barley leaves and stems, there is no known document that describes in detail in which field barley should be planted. In particular, there is no known literature that describes how to obtain leaves and stems of Rokujo barley suitable for food and drink compositions.

Therefore, the present invention provides a leaf and / or stem of Rokujo barley suitable for a composition for eating and drinking, and further includes such a leaf and / or stem of Rokujo barley. Providing a food composition that is rich in nutrients and high in palatability is an issue to be solved by the invention.

As a result of intensive research on the above problems, the inventors of the present invention surprisingly found that the leaves and stems of Rojo barley were made from the conventional cultivation method by the cultivation method using black boiled soil, which was supposed to cause poor wheat polishing. Compared to the leaves and stems of Rojo barley obtained by using it, it is suitable as a raw material for food and drink compositions such as green juice, because it is highly suitable for cultivation, rich in nutrition, beautiful in appearance and good in flavor. The composition for eating and drinking using this was found to be rich in nutrition and highly palatable, and completed the present invention.

Therefore, according to the present invention, there is provided (1) leaves and / or stems of Rojo barley cultivated using soil containing at least a part of black soil.

According to another aspect of the present invention, there is provided (2) a six-row barley leaf and / or stem that is cultivated using soil containing at least a part of black soil and used in a composition for eating and drinking. The

According to another aspect of the present invention, (3) at least one characteristic selected from the group consisting of length, parting, color, stem diameter and leaf width is superior to that cultivated using red soil. And the leaf and / or stem of Rojo barley used for the composition for eating and drinking is provided.

According to another aspect of the present invention, (4) of the six-row barley used in the composition for eating and drinking, comprising the step of cultivating the seed or seedling of the six-row barley using soil containing at least a portion of black soil. A method for cultivating leaves and / or stems is provided.

According to another aspect of the present invention, (5) six-row barley leaves and / or stems described in (1), (2) or (3) above, or six strips obtained by the method described in (4) above. A food and drink composition for green juice comprising barley leaves and / or stems is provided.

The Rokujo barley leaves and / or stems of the present invention are more suitable for cultivation, rich in nutrients, beautiful in appearance and flavor than the Rokujo barley leaves and stems obtained by the conventional cultivation method. It is good and is suitable for a composition for eating and drinking such as green juice. The composition for eating and drinking of the present invention obtained by using the leaves and / or stems of the sixth barley barley of the present invention is rich in nutrition and has high palatability.

It is the photograph figure which image | photographed my black soil. It is the photograph figure which imaged red soil.

Details of the present invention will be described below.
The six-row barley leaves and / or stems of the present invention are six-row barley leaves and / or stems that are cultivated using soil containing at least a portion of black soil, and are particularly used in the composition for eating and drinking. Barley leaves and / or stems.

In the present invention, Rokujo barley is categorized as Rokujo barley in terms of botany, that is, Hokude barley (Hordeum vulgare f. Hexastichon) among the barley genus barley. From the top, there is no particular limitation as long as the fruit has fruit in six rows, and any of wild species, hybrids, and the like may be used. As a specific example of Rokujo barley in the present invention, when it is used as a raw material of a composition for food and drink, such as green juice, leaves and stems such as Nijo barley and Rokujo barley variety "Akagami Riki" Compared to the conventional food and drink composition used, it has high cultivating aptitude, content of nutritional components, beauty of appearance due to vivid color, and good flavor, so it is doubled , Silky Snow, Sanuki Hadaka, Daishimochi, Ichibamboshi, Fiber Snow, Shunrai, Haganegi and Kashimagoru, but are not limited to these.

In the present invention, the leaves and / or stems of Rojo barley may be leaves, stems or both of Rojo barley, and the leaves and stems may be part or all of each.

The six-row barley leaves and / or stems of the present invention are cultivated using soil containing at least a part of black soil. In the present invention, cultivation is not particularly limited as long as it grows to the extent that leaves and stems can be harvested from seeds and seedlings, etc. by a method commonly known in the art, and the temperature other than the soil used Conditions such as humidity can be appropriately set by those skilled in the art.

In the present invention, the black soil is not particularly limited as long as it is a commonly known black soil, but, for example, it is mainly composed of volcanic ash soil and humus soil, and has a color close to black, with a soft touch (lightly (See Fig. 1). Compared with red soil (see Fig. 2), it can be seen that black is darker. Moreover, compared with red soil, black meso soil has a small content of effective phosphoric acid, and N: P ratio is about 2-5: 12-17. Therefore, when barley is cultivated with black soil, excessive phosphorus supply can be avoided. Furthermore, black soil has about twice as much cation exchange amount as red soil. Thereby, compared with red soil, the black soil tends to contain an abundant amount of exchangeable lime, exchangeable clay, and exchangeable potassium. A non-limiting example of the soil analysis data of Kuroboku soil is as shown in Table 1 below. For reference, red soil analysis data is also shown.

In the present invention, the soil containing at least a portion of black soil is not particularly limited as long as it is black soil or a mixed soil obtained by mixing black soil and other soil. For example, in the case of mixed soil, the mixing ratio of black soil and other soil can be black soil: other soil = 0.1-9.9: 9.9-0.1, but preferably Is 1-9: 9-1. When growing in mixed soil, by increasing the proportion of black soil, the length, parting, color, stem diameter and leaf width of six-row barley from soils different from black soil, for example, those grown in red soil Any of these characteristics or two or more of these characteristics are excellent.

The length, parting, color, stem diameter, and leaf width of Rokujo barley are characteristics that affect the quality of raw materials for food and drink compositions such as green juice. It shows that the higher the height, stem diameter, and leaf width of Rokujo barley, the better the growing situation and the better the cultivation suitability. Since the color of six-joo barley affects the aesthetics of the food and drink used as a component of the food and drink composition, it is preferably dark green. Specifically, when a leaf color scale is used, the average value of one barley leaf is, for example, 4.0 or more, preferably 4.5 or more.

Rokujo barley cultivated using soil containing at least a part of black soil, for example, compared to cultivated in red soil, if the cultivation conditions and cultivation days other than the soil used are the same, There is no particular limitation as long as at least one characteristic selected from the group consisting of divide, color, stem diameter, and leaf width is good as a raw material of the composition for eating and drinking, and preferably one of these characteristics is cultivated in red soil 1.1 times or more compared to those cultivated, more preferably one of these characteristics cultivated 1.2 times or more compared to those cultivated in red soil, more preferably one of these characteristics cultivated in red soil 1.3 times or more compared to the one or 1.1 times or more compared to those grown in red soil. For example, if the barley leaf width is 5 cm and the barley leaf width is 6 cm, the barley leaf width is 5 cm. Compared to 1.2 times or more.

In addition, Rokujo barley cultivated using soil containing at least a part of black soil, for example, compared to those cultivated in red soil, the cultivation conditions and cultivation days other than the soil to be used are the same, Total polyphenol content and amino acid content tend to be high. Therefore, the leaves and / or stems of Rokujo barley of the present invention have a higher total polyphenol content, amino acid content, or both total polyphenol content and amino acid content than those cultivated in red soil. preferable.

The leaf and / or stem of Rokujo barley of the present invention is used in a composition for eating and drinking such as green juice. When using the leaves and / or stems of Rokujo barley of the present invention as a raw material for a composition for eating and drinking, one specific variety can be used alone, or a combination of two or more varieties can be used together with other varieties. be able to.

The Rokujo barley leaves and / or stems of the present invention are more suitable for cultivation, rich in nutrients, beautiful in appearance and good in flavor than the Rokujo barley leaves and stems obtained by the conventional cultivation method. Therefore, it is suitable as a raw material for food and drink compositions such as green juice. Therefore, the composition for eating and drinking using the leaves and / or stems of Rokujo barley of the present invention as a raw material is rich in nutrition, for example, compared with the composition for eating and drinking using a raw material grown in red soil, Moreover, it has a high palatability with a beautiful appearance and a good flavor due to vivid colors. In particular, when the food / beverage composition for green juice containing the leaves and / or stems of Rokujo barley according to the present invention is in the form of powder, when it is mixed with water, the green color becomes vivid. Moreover, when specifically demonstrating the flavor of the food-drinking composition of this invention, compared with the conventional food-drinking composition, the food-drinking composition of this invention is although green is vivid as mentioned above. It has a strong sweetness and weakness. Moreover, the food-drinking composition of this invention has a weak puffiness, a blue odor, and can be ingested deliciously compared with the conventional food-drinking composition.

The leaf and / or stem of Rokujo barley of the present invention should be harvested before maturity, that is, before the start of heading from the start of splitting, after being cultivated using soil containing at least a portion of black soil. Is preferred. Specifically, although it varies depending on the variety, it is generally preferred that the harvest is from barley having a height of 10 cm or more, particularly about 10 to 90 cm, especially about 30 to 60 cm, but is not limited thereto. Is not to be done. Moreover, it is preferable that the leaf and / or stem of Rojo barley of the present invention is immediately processed after harvesting. When time is required for the treatment, it is stored by storage means commonly used by those skilled in the art, such as cold storage, in order to prevent barley leaf and / or stem alteration.

In order to use the leaf and / or stem of the six-row barley of the present invention as a raw material of the composition for eating and drinking, it can be subjected to various processings. Such processing includes, for example, dry powder processing, strip processing and dry powder processing, squeeze processing and dry powder processing, extract extraction processing and dry powder processing in the industry. The adopted treatment method can be applied.

For example, conventionally known methods can be used to dry powder barley stems and leaves. As such a method, a method in which a drying process and a pulverization process are combined with a barley stalk or leaf can be used. Either the drying process or the pulverization process may be performed first, but the drying process is preferably performed first. Dry powdering may be combined with one or more treatments selected from treatments such as blanching treatment and sterilization treatment, if necessary. In addition, the number of times of pulverization may be one time or a combination of two or more processes, but it is preferable to combine a fine pulverization process that finely pulverizes after the coarse pulverization process.

The blanching process is a process for keeping the green color of the stems and leaves vivid. Examples of the blanching process include hot water treatment and steaming treatment. In the blanching treatment, the stems and leaves are preferably treated in hot water or steam at 80 to 100 ° C., preferably 90 to 100 ° C. for 60 to 180 seconds, preferably 90 to 120 seconds. In addition, when performing hydrothermal treatment as a blanching treatment, by dissolving carbonates such as magnesium carbonate or bicarbonates such as sodium bicarbonate in hot water, the green color of the stems and leaves becomes more vivid. This is preferable. Moreover, as a steaming process, the intermittent steaming process which repeats the process which steams the foliage with water vapor | steam, and the process which cools under normal pressure or pressurization is preferable. In the intermittent steaming process, the steaming process is preferably performed for 20 to 40 seconds, more preferably 30 seconds. The cooling treatment after the steaming treatment is preferably performed immediately, and the method is not particularly limited, but the method is not particularly limited, soaking in cold water, refrigeration, cooling with cold air, evaporative cooling with hot air, evaporative cooling combining hot air and cold air Etc. are used. Among these, evaporative cooling combining hot air and cold air is preferable. Such cooling treatment is performed so that the temperature of the foliage is preferably 60 ° C. or lower, more preferably 50 ° C. or lower, and most preferably 40 ° C. or lower. Further, in order to produce a powder of stems and leaves rich in nutritional components such as vitamins, minerals, and chlorophyll, it is preferable to repeat the intermittent steaming treatment 2 to 5 times.

The sterilization treatment is usually a treatment for physically and chemically killing microbial cells using temperature, pressure, electromagnetic waves, chemicals and the like. When the branching process is performed in addition to the drying process and the pulverization process, the branching process is preferably performed before the drying process. Moreover, when performing a sterilization treatment in addition to the drying treatment and the pulverization treatment, the sterilization treatment is preferably performed after the drying treatment or before or after the pulverization treatment.

Further, the drying treatment is preferably a treatment for drying so that the moisture content of the stems and leaves is 10% or less, particularly 5% or less. This drying treatment can be performed by any method known to those skilled in the art, such as hot air drying, high pressure steam drying, electromagnetic wave drying, freeze drying, and the like. Drying by heating can be performed at a temperature and a time at which stems and leaves are not discolored by heating, preferably at 40 to 140 ° C, more preferably at 80 to 130 ° C.

Moreover, as a grinding | pulverization process, the process grind | pulverized by the arbitrary methods normally used by those skilled in the art using a crusher, a mill, a blender, a mortar, etc. is mentioned. The crushed stems and leaves are sieved as necessary, and it is preferable to use, for example, those passing through 30-250 mesh as the powder of the stems and leaves. By making the particle size less than or equal to 250 mesh, it is easy to handle at the time of further processing of the stem and leaf powder, and by making the particle size more than 30 mesh, the stem and leaf powder and other materials It is easy to mix uniformly.

As a specific dry powdering method, for example, after cutting barley stems and leaves, a blanching treatment is performed, followed by drying so that the water content is 10% by mass or less, preferably 5% by mass or less. Then, the method of grind | pulverizing is mentioned (refer Unexamined-Japanese-Patent No. 2004-000210). Further, for example, a method of cutting a barley stalk or leaf, performing a blanching treatment, then twisting, then drying and pulverizing (see Japanese Patent Application Laid-Open No. 2002-0665204 and Japanese Patent No. 3428956) is also included. It is done. Further, for example, there is a method of drying and coarsely pulverizing barley stems and leaves, followed by heating at 110 ° C. or higher and further finely pulverizing (see Japanese Patent Application Laid-Open No. 2003-033151 and Japanese Patent No. 3277181).

As a method for fragmenting barley stems and leaves, methods commonly used by those skilled in the art for fragmenting plant bodies, such as slicing, crushing, and chopping, can be used. As an example of fragmentation, a slurry may be used. Slurry is carried out by placing barley stems and leaves in a mixer, juicer, blender, mascolloider, etc., and making the barley stems and leaves crumbly (liquid and solid suspension). By slurrying in this way, the stems and leaves are preferably 80% by mass or more of the strips, preferably having an average diameter of 1 mm or less, more preferably 0.5 mm or less, even more preferably 0.1 mm or less, and most preferably 0.00. It is shredded to be 05 mm and has fluidity.

Examples of methods for squeezing barley stems and leaves include methods of squeezing barley stems and leaves or fragments thereof, or centrifuging or filtering barley stems and leaves. . A typical example is a method of squeezing juice by a mechanical crushing means such as a mixer or a juicer, and obtaining a squeezed liquid by removing coarse solids by means such as sieving or filtration, if necessary. . Specific examples include the methods described in JP-A-08-245408, JP-A-09-047252, JP-A-5-7471, JP-A-4-341153, and the like. Can be appropriately selected and implemented by those skilled in the art.

In addition, as a method for obtaining barley stalk and leaf extract, an extraction solvent usually used by those skilled in the art such as ethanol, water, hydrous ethanol and the like is added to barley stalk and leaf or a fragmented product thereof, and stirred as necessary. And a method of extracting by heating. The extract may be concentrated as necessary.

The six-row barley leaves and / or stems of the present invention can take various forms by the above-described treatment. When used as a raw material for food and drink compositions such as green juice, the color is brighter and the flavor is better. It is preferable to be in powder form because it can be made and can be rich in dietary fiber.

As another aspect of the present invention, there is provided a method for cultivating the leaves and / or stems of the six-row barley of the present invention. The method of the present invention includes a step of cultivating seeds or seedlings of Rojo barley using soil containing at least a part of black soil. In the method of the present invention, any step can be adopted as long as the purpose of cultivating the leaf and / or stem of the sixth barley of the present invention is not impaired before or after the above step.

As another aspect of the present invention, a composition for eating and drinking comprising the leaves and / or stems of Rojo barley of the present invention or the leaves and / or stems of Rojo barley obtained by the method of the present invention, preferably food and drink for green juice Compositions are provided. The form of the composition for eating and drinking of the present invention is not particularly limited, and can be any form. As a form of the composition for eating and drinking of the present invention, for example, a form suitable for oral intake such as food and drink, specifically, powder, granule, granule, tablet, bar, plate, block, solid, Round, liquid, bowl, paste, cream, capsule like hard capsule or soft capsule, caplet, tablet, gel, jelly, gummy, wafer, biscuit, cookie, chewable, Examples include syrup and stick.

Although the usage method of the food-drink composition of this invention is not specifically limited, For example, when the food-drink composition of this invention is a solid form, this solid form and water are mixed, it is set as a liquid body, This liquid Although it can be taken orally by drinking the body, etc., it may be taken orally as a solid according to the taste of the person taking it. In addition to water, it can be used by adding to milk, soy milk, fruit juice drink, whey drink, soft drink, yogurt and the like. Moreover, it cannot be overemphasized that you may use as a nutrition function display food and the food for specific health.

The composition for eating and drinking of the present invention can be composed of only the leaves and / or stems of the six-row barley of the present invention, or a combination of these with other components. Other components are not particularly limited, but include, for example, functional ingredients, nutritional supplements, sugars, sweeteners, acidulants, colorants, thickeners, brighteners, production agents, etc., which are usually used in the food field. It can be used as other components. In addition to these, various excipients, binders, lubricants, stabilizers, diluents, extenders, thickeners, emulsifiers, colorants, fragrances, food additives, seasonings, etc. as other components Can be used. Content of another component can be suitably selected according to the form of the composition for eating and drinking of this invention.

Since the composition for eating and drinking of the present invention contains a large amount of vitamins, minerals, dietary fiber and the like derived from the leaves and stems of Rojo barley, ingestion of this is useful for maintaining health.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these Examples.

1. Examples 1-4 and Comparative Examples 1-2
Black planted soil is added to the planter, and four varieties (Examples 1 to 4) of six-row barley “Silky Snow”, “Shun Rai”, “Fiber Snow” and “Kashima Goal” or Nijo Barley “Nishino Hoshi” and “Haruka” 4.8 g of two varieties of “Nijo” (Comparative Examples 1 and 2) were seeded (20 g / m ² ). The above six varieties of barley were cultivated by ordinary plant cultivation methods such as water supply and weed management. For “Kashima Goal” and “Haruka Nijo”, the seeds provided by the Kyushu Okinawa Agricultural Research Center of the National Agriculture and Food Research Organization were used.

2. Examples 5-8 and Comparative Examples 3-4
Instead of the black soil used in Examples 1 to 4 and Comparative Examples 1 and 2, a mixed soil of black soil and red soil (black soil: red soil = 1: 9) was used. 4 and Comparative Examples 1-2 were cultivated barley. In addition, red soil used what dried by the sun drying and crushed the solidified part.

3. Comparative Examples 5-10
Barley was cultivated in the same manner as in Examples 1 to 4 and Comparative Examples 1 and 2, except that red soil was used instead of the black soil used in Examples 1 to 4 and Comparative Examples 1 and 2. In addition, red soil used what dried by the sun drying and crushed the solidified part.

For Examples 1 to 8 and Comparative Examples 1 to 10, the varieties used and the soil are summarized in Table 2.

[Evaluation Example 1]
About six-row barley under cultivation, length, the number of divisions, stem diameter, leaf width, and color (using a scale) were measured at intervals of 10 days. Table 3 shows the relative values of Kuroboku soil and mixed soil based on the measured value of red soil. As shown in Table 3, Rokujo barley cultivated in black soil or mixed soil of black soil and red soil, compared to those cultivated in red soil, in the same cultivation days, the length, the number of parts, the stem diameter, It was excellent in any of the characteristics of leaf width and color, or two or more of these characteristics. In addition, germination occurred about 3 days after the start of cultivation under the conditions using the black soil, whereas it germinated around 7 days after the start of cultivation under the conditions using the red soil and the mixed soil. From this, it was found that the number of germination days can be shortened by using black mycelium.

[Evaluation Example 2]
After washing the stems and leaves of the six-row barley “Silky Snow” and “Kashimagoru” and the two-row barley “Nishinohoshi” and “Haruka Nijo” harvested 33 days after the start of cultivation, 1 g of the obtained leaves were removed after removing attached mud and the like. The total polyphenol content (mass%) was measured using chlorogenic acid as a standard substance by the Folin-Denis method (edited by the Japan Food Analysis Center Foundation, commentary on the 5th Japan Food Standard Composition Table Analysis Manual). The results are shown in Table 4. As Table 4 shows, in Rojo Barley “Silky Snow” and “Kashima Goal”, the total amount of polyphenols tended to increase when cultivated in black soil and mixed soil, compared to when cultivated in red soil. . On the other hand, in Nijo barley “Nishinohoshi” and “Haruka Nijo”, such a tendency was not observed. This indicates that when cultivated with soil containing at least part of black soil, stalks and leaves of six-joo barley having a relatively high total polyphenol content can be obtained.

[Evaluation Example 3]
After washing the harvested stems and leaves 33 days after the start of cultivation, the adhering mud and the like are removed, and then the resulting stems and leaves are squeezed using a juicer, and the resulting squeezed liquid is used to perform automatic precolumn using HPLC. The amino acid content was measured by a derivatization method. As a result, similar to the total amount of polyphenols, the amino acid content of the six types of barley tended to increase when grown on black soil and mixed soil compared to when grown on red soil. . This indicates that when cultivated with soil containing at least a portion of black soil, six-row barley foliage with a relatively high amino acid content can be obtained.

Claims (5)

Six-row barley leaves and / or stems cultivated using soil containing at least a portion of black soil. Six-row barley leaves and / or stems that are cultivated using soil containing at least a part of black soil and used in a composition for eating and drinking. Compared to those cultivated using red soil, at least one characteristic selected from the group consisting of length, parting, color, stem diameter and leaf width is superior, and six strips used in a composition for eating and drinking Barley leaves and / or stems. A method for cultivating leaves and / or stems of Rojo barley used in a composition for eating and drinking, comprising a step of cultivating seeds or seedlings of Rojo barley using soil containing at least a portion of black Ichi. The composition for eating and drinking for green juice containing the leaf and / or stem of the Rojo barley according to any one of claims 1 to 3, or the leaf and / or stem of the Rojo barley obtained by the method according to claim 4. object.