JP2015126723A - Edible composition, method for improving taste and color of edible composition, composition for growth of lactic acid bacterium, culture method of foliage of barley, and foliage of barley cultured by using andosols or aso-grown soil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an edible composition which has vivid color so that its appearance is beautiful, and has preferable taste and aroma, flavor, and high palatability.SOLUTION: The edible composition of the present invention is an edible composition including a stem and/or leaf of barley, and in which the barley is a six-rowed barley, and in which at least one kind selected from vitamin, protein, dietary fiber, polysaccharide, oligosaccharide, milk product, soybean milk product, saccharide, mineral, plant or plant processing product, microbe, sweetener, acidulant, coloring agent, thickener, brightener, filler, binder, lubricant, stabilizer, diluent, extender, emulsion, flavoring, food product additive, and seasoning, is included. Preferably, the six-rowed barley is at least one kind selected from silky snow, fiber snow, spring thunder, and ichibanboshi.

Description

The present invention relates to a composition for eating and drinking using barley stems and / or leaves, a method for improving the taste and color of a composition for eating and drinking, and a composition for growing lactic acid bacteria. The present invention further relates to a method for cultivating barley stems and / or leaves, barley stems and / or leaves cultivated using Aso or Kuroboku soil.

Barley is native to Central Asia and is an annual or perennial herb belonging to the grass family. Barley is roughly classified into Nijo barley and Rojo barley according to the shape of the spike. 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 come to Japan after passing through Korea in the 2nd to 3rd centuries. Nijo barley, on the other hand, was introduced in Japan during the Meiji period from Europe and America, and is mainly used for brewing.

Barley stems and / or leaves (hereinafter referred to as “stems and leaves”) are known as health food materials rich in vitamins, minerals, dietary fiber, amino acids, chlorophyll, SOD enzymes, etc., green juice, jelly, cookies, ginger It is used in compositions for eating and drinking such as drinks, yogurt and supplements. The composition for eating and drinking for green juice is a product made of various processed products such as dried powder and juiced powder containing green leaves of plants, and is used as a health food that can easily ingest vegetable components.

2. Description of the Related Art Conventionally, techniques for combining barley foliage and various ingredients in food and drink products such as green juice are known. For example, Patent Document 1 is given as an example in combination with plants such as tea leaves or processed plant products, and Patent Document 2 is given as an example in combination with dietary fibers such as indigestible dextrin and oligosaccharides such as xylooligosaccharide, and hyaluronic acid. Patent Document 3 is given as an example in combination with polysaccharides such as Patent Document 4, Patent Document 4 is given as an example in combination with sugars such as maltitol (reduced maltose), and Patent Document as an example in combination with minerals such as calcium. 5 is mentioned. In such food and drink, Nijo barley foliage is widely used as barley foliage.

Moreover, the composition for eating and drinking for green juice using the young leaf of Rojo barley is also known (refer patent document 6). Furthermore, Non-Patent Document 1 states that the “Akagami Riki” (registered trademark) varieties of Rokujo barley are suitable as a raw material for food and drink compositions for green juices because of their large leaves and thickness. Have been described.

However, among consumers, there are not a few negative images, such as the blue odor derived from the green leaves and the umami, for food and drink compositions using the green leaves of plants. The same applies to the composition. In order to dispel such an image about the composition for eating and drinking using barley stalks and leaves, the green color derived from barley stalks and leaves is brilliant and beautiful in appearance, and it also reduces puffiness, bitterness, blue odor, etc. There is a need to improve the flavor. However, barley stalks and leaves used in foods and drinks have the theory that sweetness tends to decrease or glutinous tend to increase when trying to make the color vivid. The used composition for eating and drinking was not sufficient in terms of achieving both a beautiful appearance and a good flavor. In particular, in a food and beverage composition in which the various components described above are combined with barley foliage, the taste and odor components derived from barley foliage and the flavor and odor components derived from the various components are mixed, It was difficult to adjust the taste and odor of such a mixture to a good one, and it was not sufficient from the viewpoint of good taste and high palatability.

On the other hand, in order to meet the demand for young barley leaves as a raw material for food and drink compositions such as green juice, it is required to grow barley young leaves quickly and efficiently. Moreover, in order to raise the added value of a barley young leaf, it is also calculated | required to raise a taste and nutritional value.

For example, in Patent Document 7, hydroponic cultivation of potato with a minimum nighttime temperature of less than 25 ° C and a daily difference between the daytime temperature of 3 ° C or more under a day length condition of 10 to 15 hours during the above-ground growth period. By doing so, it is disclosed that many tubers can be produced efficiently. Patent Document 8 discloses a method for processing barley young leaves for improving palatability.

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 2).

However, no invention has yet been made on a method for efficiently cultivating young barley leaves and achieving both taste and nutritional value.

Lactic acid bacteria are a general term for bacteria that produce a large amount of lactic acid from saccharides such as glucose, and are also found in soy sauce, sake, miso, etc., and are also distributed in dairy products, cereals, intestines and the like. In order to produce fermented milk, lactic acid bacteria beverages, cheese, etc., culture medium containing animal milk is often used for cultivation of lactic acid bacteria, but because of the strict nutritional requirements of lactic acid bacteria, many strains are not suitable for growth. There is a problem. For this reason, it is known that yeast extract, malt extract, peptone, amino acids, etc. are added to the medium as a substance for growing lactic acid bacteria. In addition, there is a problem that it is difficult to grow lactic acid bacteria.

As a composition capable of growing lactic acid bacteria inexpensively and simply, the present applicant has previously proposed a composition for growing lactic acid bacteria using barley foliage (Patent Document 1). In Patent Document 1, in paragraph [0013], “the barley variety is not particularly limited and can be appropriately selected according to the purpose. For example, Nijo barley, Shijo barley, Rojo barley, bare barley and the like. Is mentioned. " In the example of Patent Document 1, only Nijo barley is used.

However, it is difficult to say that the effect of growing lactic acid bacteria by the composition for growing lactic acid bacteria using Nijo barley foliage is sufficient.

JP 2002-000227 A JP 2002-051731 A JP 2002-0665205 A JP 2002-142721 A JP 2012-085583 A JP 2011-51948 A JP 2004-73214 A Japanese Patent Laid-Open No. 5-7471

“Our commitment”, [online], Nippon Yakuhin Development Co., Ltd., [May 29, 2013 search], Internet <http: // www. jpd. gr. jp / commitment / material. html> 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

The first problem of the present invention is a food containing barley foliage and a specific component, and since it is bright in color, it looks beautiful, has a good taste and aroma, has a good flavor, and has a high palatability It is to provide a composition for use.

The second problem of the present invention is to provide a method for cultivating barley foliage that can grow greatly in a short period of time, can efficiently produce barley foliage, and can enhance taste and nutritional value. .

The third object of the present invention is to make the six-joo barley whose taste and nutritional value have been improved by the raw material itself, rather than improving the taste and maintaining or improving the nutritional value of food and drink compositions such as green juice with additives. It is to provide the foliage.

The fourth problem of the present invention is that, for the purpose of harvesting barley stalks and leaves, there is no known detailed literature on the field in which barley should be planted. Providing stalks and leaves of Rokujo barley suitable for eating and drinking compositions for green juice, and further including such stalks and leaves of Rokujo barley, it is highly suitable for cultivation, rich in nutrition, and highly palatable. The object is to provide a composition for eating and drinking juice.

The fifth object of the present invention is to provide a composition for growing lactic acid bacteria having a high effect of promoting the growth of lactic acid bacteria.

The present inventors have intensively studied to solve the first problem about the green vividness and flavor of the composition for eating and drinking using barley foliage. Surprisingly, the stover of Rokujo barley was used. The composition for eating and drinking has a beautiful appearance because of its vivid color, has a good flavor and high palatability, and has a good taste and aroma even when specific ingredients are combined with barley foliage. The inventors found that the palatability is high and completed the present invention.

In addition, as a result of intensive studies to solve the second problem, the present inventors have cultivated under conditions where a daily average difference of 10 ° C. or more on a monthly average continues for 3 months or more, so that it can be greatly increased in a short period of time. The inventors have found that the taste and nutritional value can be increased simultaneously with the growth, and the present invention has been completed.

Furthermore, as a result of intensive research to solve the third problem, the present inventors have cultivated Rojo Barley in the Aso area of Kumamoto Prefecture, so that the growth of barley foliage is good, and specific nutrients As a result, the present inventors have found that the content of sucrose has been significantly improved and that the nutrients have an influence on the taste, and the present invention has been completed.

As a result of intensive research on the fourth problem, the present inventors have surprisingly found that the leaves and stems of Rojo barley are the conventional ones by the cultivation method using black mystery soil, which has been considered to cause poor malt. Compared to the leaves and stems of Rokujo barley obtained using the cultivation method, it is highly suitable for cultivation, rich in nutrition, beautiful in appearance, and has a good flavor. It was found that the food and drink composition for green juice using this was rich in nutrition and high in palatability, and completed the present invention.

As a result of intensive research on the fifth problem, the present inventors have surprisingly found that the composition for growing lactic acid bacteria using the stems and leaves of Rojo barley is higher than the composition for growing lactic acid bacteria using the leaves and leaves of Nijo barley. Thus, the inventors have found that the effect of growing lactic acid bacteria is high, and completed the present invention.

The gist of the present invention is as follows.
[1] A composition for eating and drinking using barley stems and / or leaves,
A composition for eating and drinking, wherein the barley is at least one variety of barley selected from doubling, silky snow, sanukihadaka, daishimochi, ichibanboshi, hanagimugi, kashimagoru, shungrai and fiber snow.
[2] Furthermore, vitamins, proteins, dietary fiber, polysaccharides, oligosaccharides, dairy products, soy milk products, saccharides, minerals, plants or processed plant products, microorganisms, sweeteners, acidulants, colorants, thickeners 1 or more selected from a brightener, an excipient, a binder, a lubricant, a stabilizer, a diluent, a bulking agent, an emulsifier, a fragrance, a food additive, and a seasoning, [1 ] The composition for eating and drinking as described in.
[3] Eating and drinking as described in [1] or [2], which contains any one or more selected from vitamins, dietary fiber, polysaccharides, oligosaccharides, saccharides, minerals, and plants or processed plant products Composition.
[4] The vitamin is vitamin A, vitamin B ₁ , vitamin C or vitamin E,
The dietary fiber is indigestible dextrin or polydextrose,
The polysaccharide is N-acetylglucosamine, hyaluronic acid or chondroitin sulfate,
The oligosaccharide is beet oligosaccharide, soybean oligosaccharide, xylooligosaccharide, fructooligosaccharide or isomaltoligosaccharide,
The saccharide is dextrin, glucose, lactose, sucrose, maltose, fructose, erythritol, trehalose, maltitol, xylitol or starch;
Minerals are calcium, magnesium or iron,
Any of [1] to [3], wherein the plant or processed plant product is lemon, apple, tomorrow, kale, sweet potato, sweet potato stalk, potato, carrot, pumpkin, bitter gourd, tomato, green peas, morohaya, spirulina or matcha The food-drink composition of Claim 1.
[5] A method for improving the taste of a food-drinking composition using barley stems and / or leaves,
The above-mentioned method, wherein the barley is at least one variety of barley selected from doubling, silky snow, sanukihadaka, daishimochi, ichibanboshi, hanagimugi, kashimagoru, shungrai and fiber snow.
[6] A method for improving the color of a food-drinking composition using barley stems and / or leaves,
The above-mentioned method, wherein the barley is at least one variety of barley selected from doubling, silky snow, sanukihadaka, daishimochi, ichibanboshi, hanagimugi, kashimagoru, shungrai and fiber snow.
[7] A composition for growing lactic acid bacteria, comprising stalks and / or leaves of Rokujo barley.
[8] Lactobacillus growth according to [7], wherein the six-row barley is at least one varieties of six-row barley selected from doubling, silky snow, ichibanboshi, hanagimugi, kashimagoru, shungrai, and fiber snow Composition.
[9] A method for cultivating barley stems and / or leaves, which is cultivated under conditions in which a daily average of 10 ° C. or more continues for 3 months or more on a monthly average.
[10] The method according to [9], wherein the cultivation period is from sowing to before heading.
[11] A composition for eating and drinking comprising barley stems and / or leaves cultivated by the method described in [9] or [10].
[12] Barley stalks and / or leaves cultivated under conditions where a daily average of 10 ° C. or more per month continues for 3 months or more.
[13] Stems and / or leaves of Rokujo barley cultivated in Aso area, Kumamoto Prefecture.
[14] A food and beverage composition comprising the barley stem and / or leaf according to [13].
[15] Stems and / or leaves of Rojo barley cultivated using soil containing at least part of black soil.
[16] A stalk and / or leaf of Rojo barley that is cultivated using soil containing at least a part of black soil and used in a composition for eating and drinking.
[17] 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 is used in a composition for eating and drinking 6 stalks and / or leaves of barley barley.
[18] A method for cultivating a stalk and / or leaf of Rojo barley used in a composition for eating and drinking, comprising a step of cultivating a seed or seedling of Rojo barley using a soil containing at least a part of black Ichi.
[19] Stem and / or leaf of Rojo barley according to any one of [15] to [17], or green juice containing the stem and / or leaf of Rojo barley obtained by the method according to [18] For food and drink.

Foods and drinks using the stalks and leaves of specific varieties of Rokujo barley have a beautiful appearance due to their vivid colors, and have a good flavor and high palatability.
Moreover, the taste improving method of the present invention can improve the flavor and palatability in foods and drinks using barley foliage.
Moreover, the color improving method of the present invention can make the color of food and drink using barley stalks and leaves vivid and have a beautiful appearance.

The composition for eating and drinking using specific ingredients and stalks and leaves of Rokujo barley has a beautiful appearance because of its vivid color, good taste and fragrance, good flavor, and high palatability.

According to the cultivation method of the present invention, barley can be grown quickly and barley young leaves can be produced efficiently, and at the same time, the taste and nutritional value can be enhanced.

Highly nutritious Aso barley stalks and leaves can be used as a raw material for food and drink compositions such as green juice, and can produce a food and drink composition that is highly nutritious and easy to drink. .

The stalks and leaves of Rokujo barley of the present invention are higher in cultivation suitability, rich in nutrients, beautiful in appearance, good in flavor, and more than the stalks and leaves of Rokujo barley obtained using a conventional cultivation method, and It is suitable for food and drink compositions such as green juice. The composition for eating and drinking of the present invention obtained by using such stalks and leaves of the six-row barley of the present invention is rich in nutrition and highly palatable.

The composition for growing lactic acid bacteria of the present invention can grow lactic acid bacteria well.

FIG. 1 is a graph showing the results of sensory evaluation in Examples and Comparative Examples regarding “color vividness”. FIG. 2 is a graph showing the results of sensory evaluation in Examples and Comparative Examples regarding “weakness and sweetness of squirrels”. FIG. 3 is a graph showing the results of sensory evaluation in Examples and Comparative Examples regarding “weakness and deliciousness of egumi”. FIG. 4 is a graph showing the results of sensory evaluation in Examples and Comparative Examples regarding “weakness of blue odor, strength of sweetness, and deliciousness”. FIG. 5 is a photograph showing the results of a lactic acid bacteria growth test in Examples and Comparative Examples. FIG. 6 is a photograph of a photograph taken of black soil. FIG. 7 is a photograph taken of red soil.

Hereinafter, the present invention will be described in detail.
[1. Eating and drinking composition]
The present invention relates to a composition for eating and drinking.

The composition for eating and drinking of the present invention uses stalks and leaves (stem and / or leaves) of Rojo barley as one of the raw materials of the composition for eating and drinking.

Since the composition for eating and drinking of the present invention uses the stems and leaves of Rokujo barley, the taste is improved and the color is improved. Specifically, the composition for eating and drinking of the present invention has the appearance of vivid colors compared to the conventional composition for eating and drinking using the stems and leaves of Nijo barley by using the stems and leaves of Rojo barley. Both beauty and good flavor can be achieved. More specifically, the food and drink composition of the present invention has a sweetness strength and weakness of egumi, compared to the conventional food and drink composition, although the green color derived from the barley foliage is vivid. It is excellent in terms of size. Moreover, the food-drinking composition of this invention has a weak puffy taste, a weak blue odor, and can be ingested deliciously compared with the said conventional food-drinking composition. In particular, the composition for eating and drinking of the present invention contains the above-mentioned specific component together with the stalks and leaves of six-row barley, so that the taste and odor are improved as compared with the case where the specific component is included with the stalks and leaves of two-row barley.

Rokujo barley is categorized as Rokujo barley in botany, that is, among the barley genus barley (Hordeum vulgare f. Hexastichon), and as a morphological feature, the ear is seen from above. As long as the fruit has fruit in the 6th row, it is not particularly limited, and any of wild species, hybrids, etc. may be used.

Since it is known that there are various kinds of varieties of Rojo barley, it is preferable that the food and drink composition of the present invention uses the stalks and leaves of the specific varieties of Rojo barley. As specific varieties, there are nine varieties such as doubling, silky snow, sanukihadaka, daishimochi, ichibanboshi, hanagimugi, kashimagoru, shungrai, and fiber snow. These varieties of Rokujo barley are generally used as raw materials for, for example, barley miso and barley tea. Among these, in particular, from the viewpoint of further improving the taste and aroma of the composition for eating and drinking containing specific components, among the above nine varieties, four varieties of Silky Snow, Ichiban Boshi, Shun Lai, and Fiber Snow are used. Is preferred. The eating and drinking composition of the present invention can be used alone or in combination of two or more of these varieties. The stalks and leaves of Rokujo barley may be Rokujo barley leaves, stems, or both, and the leaves and stems may be part or all of them.

The barley stalks and leaves of the specific varieties are preferably harvested before the maturity period, that is, from the beginning of the splitting to the early stage of heading. Specifically, although it varies depending on the variety, it is generally preferable to harvest the foliage 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. It is not a thing. Barley foliage is preferably processed immediately after harvesting. When processing takes time, it is stored by storage means commonly used by those skilled in the art, such as low-temperature storage, to prevent barley foliage alteration.

In the composition for eating and drinking of the present invention, various processed products obtained from the foliage can be used as the foliage of the above-mentioned specific variety of six-row barley. Examples of such processed products include dried powder of foliage, fragmented foliage and dried powder thereof, squeezed and dried powder of foliage, extract of foliage and dried powder thereof, and the like.

For example, a conventionally known method can be used to dry barley stalks and leaves. As such a method, a method combining drying treatment and pulverization treatment on barley foliage 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 foliage vivid, and examples of the blanching process include a hot water process and a steaming process. In the blanching treatment, the foliage is 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, the green color of the foliage can be made more vivid by dissolving carbonates such as magnesium carbonate and bicarbonates such as sodium bicarbonate in hot water. This is preferable because it is possible. 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. Moreover, in order to produce a foliage powder rich in nutrients 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 foliage 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 carried out at a temperature and a time at which the foliage is 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 foliage is sieved as necessary. For example, it is preferable to use a powder that passes through 30 to 250 mesh as a foliage powder. By making the particle size below 250 mesh, it is easy to handle at the time of further processing of the foliage powder, and by making the particle size above 30 mesh, the foliage powder and other materials are evenly mixed Is easy.

As a specific dry powdering method, for example, after cutting barley foliage, it is subjected to a blanching treatment, and then dried so that the water content is 10% by mass or less, preferably 5% by mass or less. The method of grind | pulverizing is mentioned (refer Unexamined-Japanese-Patent No. 2004-000210). Further, for example, there is a method of cutting barley stalks and leaves, then performing a blanching treatment, then twisting and then drying and pulverizing (see Japanese Patent Application Laid-Open No. 2002-0665204 and Japanese Patent No. 3428956). Further, for example, there is also a method of drying and coarsely pulverizing barley foliage, 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 stalks and leaves, methods commonly used by those skilled in the art to fragment plant bodies, such as slicing, crushing, and chopping, can be used. As an example of fragmentation, a slurry may be used. Slurry is performed by putting barley stalks and leaves in a mixer, juicer, blender, mascolloider, etc., and making barley stalks and leaves into a cocoon (liquid and solid suspension). By slurrying in this way, the foliage is preferably 80% by mass or more of the fine pieces, preferably having an average diameter of 1 mm or less, more preferably 0.5 mm or less, more preferably 0.1 mm or less, and most preferably 0.05 mm. It is made into pieces and has fluidity.

Examples of the method of squeezing barley foliage include a method of squeezing barley foliage or a fragment thereof, or centrifuging or filtering a barley foliage fragment. 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 foliage extract, an extraction solvent usually used by those skilled in the art, such as ethanol, water, hydrous ethanol, etc., is added to barley foliage or a fragmented product thereof, followed by stirring and heating as necessary. And extraction methods. The extract may be concentrated as necessary.

Among the processed stalks and leaves of the above 6 barley barley, in particular, the use of a dry powder of stalks and leaves, in the present invention, it is possible to make the food and drink composition more vivid and have a good flavor, It is preferable because it can be abundant.

In the solid content of the food / beverage product of the present invention, the content of stalks and leaves of Rojo barley is dry mass, and the lower limit is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and 1% by mass. The above is more preferable, 10% by mass or more is particularly preferable, most preferably 20% by mass or more, and the upper limit is preferably 99.9% by mass or less, more preferably 90% by mass or less, and 80% by mass or less. Particularly preferred. The effect of the present invention may not be sufficiently exhibited when the content of stalks and leaves of Rokujo barley is less than 0.1% by mass.

In the present invention, the food and drink may contain other components in addition to the stalks and leaves of the six-row barley. Examples of the other components include vitamins such as vitamin A, vitamin B ₁ , vitamin C, and vitamin E, gelatin, collagen peptides, proteins such as plant-derived proteins, water-soluble substances such as indigestible dextrin, and polydextrose. Dietary fiber, beet oligosaccharides, soybean oligosaccharides, xylooligosaccharides, fructooligosaccharides, isomaltoligosaccharides and other oligosaccharides, calcium, magnesium, iron and other minerals, N-acetylglucosamine, hyaluronic acid, chondroitin sulfate and other mucopolysaccharides Dairy products such as milk, fermented milk and skim milk powder, soy milk products such as soy milk, soy milk powder, lemon, apple, tomorrow leaf, kale, sweet potato, sweet potato foliage, potato, carrot, pumpkin, bitter gourd, tomato, green pea, morohaya , Spirulina, Matcha and other plants or plant processing It can be formulated lactic acid, Bacillus natto, butyric acid bacteria, Aspergillus, microorganisms such as yeast. In addition, dextrin, glucose, lactose, sucrose, maltose (maltose), fructose, erythritol, trehalose, maltitol, xylitol, starch and other sugars, stevia, acesulfame potassium, sucralose, aspartame , Sweeteners such as thaumatin and reduced maltose, acidulants such as citric acid, lactic acid, gluconic acid and malic acid, colorants such as titanium oxide, thickeners such as gum arabic and xanthan gum, brighteners such as shellac, talc, Production agents such as silicon dioxide, cellulose, calcium stearate and the like can also be blended. Other ingredients include various excipients, binders, lubricants, stabilizers, diluents, extenders, thickeners, emulsifiers, colorants, flavors, food additives, seasonings. And so on. Content of another component can be suitably selected according to the form etc. of food-drinks. In the present invention, it is particularly preferable to include oligosaccharides, water-soluble dietary fibers, and lactic acid bacteria as components other than the processed barley foliage contained in food and drink.

Among the other components described above, the food or drink of the present invention preferably contains the following components. Specifically, vitamins, dietary fibers, polysaccharides, oligosaccharides, saccharides, minerals, or plants or plant processed products (hereinafter referred to as specific components). These may be used alone or in combination of two or more.

The various vitamins mentioned above, such as vitamin A, vitamin B ₁ , vitamin C, and vitamin E, may be used alone or in combination of two or more. For example, vitamin B ₁ represents, acts as a coenzyme of glucose metabolism enzymes, fatigue, effects such as tranquilizers are to be obtained. When vitamin B ₁ is used as the vitamin, vitamin B ₁ may be either thiamine or a derivative thereof, a salt of the thiamine or a derivative thereof, or a mixture thereof. Examples of thiamine derivatives include thiamine nitrate, thiamine chloride hydrochloride, thiamine disulfide, fursultiamine, bistiamine, benfotiamine and the like.

When the food / beverage product of the present invention contains vitamins, the content thereof is preferably 0.0001 parts by mass or more and 0.1 parts by mass or less, and 0.001 parts by mass or more and 0 or less by mass with respect to 1 part by mass of six-row barley foliage. .01 parts by mass or less is more preferable.

As for various dietary fibers mentioned above such as indigestible dextrin and polydextrose, only one type may be used or two or more types may be mixed. For example, indigestible dextrin is a low-calorie, low-fat food material that has physiological activity such as intestinal regulation, suppression of blood sugar elevation, serum cholesterol reduction, intestinal environment improvement, and neutral fat reduction. Has been. Indigestible dextrin is a water-soluble dietary fiber obtained from starch. For example, starch is heated with amylase after adding hydrochloric acid, or heated with an extruder after adding hydrochloric acid to starch. It is obtained by appropriately purifying indigestible components by removing salts and glucose, etc., as necessary, from a composition obtained or obtained by a combination thereof. Regardless of the production method and origin, dietary fiber and raw materials containing it can be used as dietary fiber.

When dietary fiber is contained in the food / beverage products of the present invention, the content is preferably 0.1 parts by mass or more and 10 parts by mass or less, and 0.5 parts by mass or more and 2 parts by mass with respect to 1 part by mass of stalks and leaves of Rojo barley. The following is more preferable.

Various polysaccharides mentioned above, such as N-acetylglucosamine, hyaluronic acid, chondroitin sulfate, may use only 1 type, and may mix 2 or more types. For example, hyaluronic acid is a polysaccharide having N-acetylglucosamine and glucuronic acid disaccharides as structural units. Hyaluronic acid builds an extracellular matrix with collagen, fibronectin, and proteoglycan, and has many functions such as retention of cells, retention of tissue lubrication, resistance to external forces such as mechanical failure, prevention of bacterial infection, etc. It has been known. Hyaluronic acid is used as a therapeutic agent for arthritis and keratoconjunctival epithelial disorder, but it is also used as a moisturizing ingredient in cosmetics because of its excellent moisturizing properties. In recent years, hyaluronic acid is sometimes taken orally. As hyaluronic acid, for example, those extracted from chicken crest or other animals and plants, and obtained by concentration production or enzyme treatment, those produced by fermentation with microorganisms, and the like can be used without particular limitation. Hyaluronic acid may contain a salt of hyaluronic acid or only a salt of hyaluronic acid.

When the polysaccharide is contained in the food / beverage product of the present invention, the content is preferably 0.0001 parts by mass or more and 0.1 parts by mass or less, and 0.001 parts by mass or more and 0 parts by mass with respect to 1 part by mass of the stalks and leaves of Rojo Barley. 0.05 parts by mass or less is preferable, and 0.001 parts by mass or more and 0.04 parts by mass or less is more preferable.

Various oligosaccharides mentioned above such as beet oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, fructooligosaccharide, isomaltoligosaccharide and the like may be used alone or in combination of two or more. For example, fructooligosaccharide is a general term for oligosaccharides in which one or more fructose residues are bound to sucrose by β2 → 1 bonds. Examples of fructo-oligosaccharides include 1-kestose with one fructose residue bonded to sucrose, 2 linked nystose, 3 linked fructosyl nystose and a mixture of two or more of these. Commercially available fructooligosaccharides may be used, or they may be produced according to known methods. Fructooligosaccharides are known to have various physiological functions such as caries resistance, bifidobacteria growth-promoting action, metabolism improvement action of lipids such as cholesterol, immunoregulatory action, and blood glucose level increase-suppressing action.

In addition, among oligosaccharides, for example, isomaltoligosaccharide, in contrast to a malto-oligosaccharide consisting of only chain α-1,4 bonds, α-1,2 bonds, α-1,3 bonds, and α-1, An oligosaccharide containing a large number of 6-linked branched oligosaccharides. Examples of oligosaccharides having α-1,2 bonds include cordobiose, etc .; oligosaccharides having α-1,3 bonds, such as nigerose; oligosaccharides having α-1,6 bonds include isomaltose, panose, Examples thereof include isomalt triose and isomalt tetraose. The isomaltoligosaccharide used in the present invention may be purified or roughly purified from a natural product, and its origin is not particularly limited. Isomaltoligosaccharide is said to have intestinal microbiota improvement effect, intestinal environment improvement effect, bowel movement / fecal property improvement effect, etc .; lipid metabolism improvement effect; hypertension improvement effect; low caries Yes.

When the food / beverage product of the present invention contains an oligosaccharide, the content thereof is preferably 0.0001 parts by mass or more and 10 parts by mass or less, and 0.001 parts by mass or more and 1 part by mass with respect to 1 part by mass of stalks and leaves of Rojo Barley. The following is more preferable, and 0.001 to 0.5 parts by mass is more preferable. In particular, when the fructooligosaccharide is contained in the food / beverage product of the present invention, the content thereof is preferably 0.001 part by mass or more and 1 part by mass or less, and 0.001 part by mass or more and 0 part by mass with respect to 1 part by mass of the stalks and leaves of Rojo Barley. .1 parts by mass or less is more preferable, and 0.01 parts by mass or more and 0.1 parts by mass or less is more preferable. When the isomaltoligosaccharide is contained in the food or drink product of the present invention, the content is preferably 0.01 parts by mass or more and 10 parts by mass or less, and 0.1 parts by mass or more and 1 part by mass with respect to 1 part by mass of the stalks and leaves of Rojo Barley. Part or less is more preferable.

The above-mentioned various sugars such as dextrin, glucose, lactose, sucrose, maltose, fructose, erythritol, trehalose, maltitol, xylitol, and starch may be used alone or in combination of two or more. Good. For example, maltose is a reducing disaccharide in which two molecules of glucose are α1-4 linked, and is obtained by enzymatic degradation of starch. Maltose is easily dissolved in water and is said to have a sweetness that is about one-third that of sucrose. The malt sugar may be a purified product or a food material containing malt sugar such as syrup, malt, and sweet potato.

Among saccharides, for example, maltitol is obtained by reducing maltose as a raw material and is also called reduced maltose. Maltitol is low in calories compared to sucrose and the like, and is not likely to become caries, and is widely used in food and drink. The form of maltitol, for example, powder, starch syrup, syrup, and the like. Maltitol may be a refined product, or a raw material containing maltitol such as reduced maltose starch syrup may be used instead of the refined product.

When the food / beverage product of the present invention contains a saccharide, the content thereof is preferably 0.1 part by mass or more and 10 parts by mass or less, and 0.5 part by mass or more and 2 parts by mass or less with respect to 1 part by mass of stalks and leaves of Rojo barley. Is more preferable.

Moreover, only 1 type may be used for the various minerals quoted above, such as calcium, magnesium, iron, etc., and 2 or more types may be mixed. Among minerals, for example, calcium is one of the important elements constituting bone, and insufficient intake of calcium is considered to be the main cause of osteoporosis and bone weakening. Examples of calcium include various calcium salts and natural calcium. Examples of calcium salts include calcium carbonate, calcium bicarbonate, calcium stearate, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium glutamate, calcium silicate, calcium acetate, calcium hydroxide and the like. Examples of natural calcium include those derived from organisms such as eggshell calcium, scallop shell calcium, coral calcium, beef bone meal and fish bone meal, and those derived from minerals such as dolomite and limestone.

When the food / beverage products of the present invention contain minerals, the content thereof is preferably 0.01 parts by mass or more and 1 part by mass or less, and 0.05 parts by mass or more and 0.5 parts by mass or less with respect to 1 part by mass of stalks and leaves of Rojo barley. Less than the mass part is more preferable.

In addition, various kinds of plants or plant processed products mentioned above such as lemon, apple, tomorrow, kale, sweet potato, sweet potato stem and leaf, potato, carrot, pumpkin, bitter melon, tomato, green peas, morohaya, spirulina, matcha, etc. May be used alone or two or more of them may be mixed. For example, Matcha is used as a health food material or health favorite product, and because it has a preferred taste, aroma, and color, it is used not only for drinking but also as an additive to various processed foods and drinks. Matcha may be powdered green tea such as Tencha, Sencha, Gyokuro.

When the food or drink product of the present invention contains a plant or a processed plant product, especially green tea, the content thereof is preferably 0.01 parts by mass or more and 1 part by mass or less with respect to 1 part by mass of stalks and leaves of Rojo Barley, 0.05 More preferred is not less than 0.5 parts by mass.

The composition for eating and drinking of the present invention can be in 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, cake , Chewable form, syrup form, stick form and the like.

Specific examples of the composition for eating and drinking according to the present invention include various beverages such as soft drinks, various foods such as bread / confectionery and noodles, and cooked products. The drinks here include green juice, juice, shakes, smoothies by adding fruit juice, vegetables, dairy products, etc., soft drinks, carbonated drinks, and their forms. Can be mentioned. The beverage here includes not only a liquid composition but also a solid composition, which is mixed with a solvent such as water at the time of drinking to form a liquid beverage. In addition, as bread and confectionery, bread such as white bread, sweet bread, French bread, British bread, muffin, steamed bread, donut, waffle, cakes such as butter cake, sponge cake, chiffon cake, hot cake, sherbet , Frozen desserts such as ice, jelly, cookies and the like. Examples of noodles include udon and raw noodles. Examples of cooked products include soups such as curry, stew, miso soup and vegetable soup, and powder seasonings and the like.

The composition for eating and drinking according to the present invention is in a powder form (powder, granule, etc.) and is in a form in which a mixture mixed with water is orally ingested. This is preferable because the composition is vivid when mixed with water. Moreover, when the composition for eating and drinking of the present invention is in a solid form, as described above, this is made into a liquid mixed with water and can be taken orally such as drinking the liquid, Depending on the taste and the like, it may be taken orally as a solid. Further, not only water but also milk, soy milk, fruit juice drink, whey drink, soft drink, yogurt, hot cake mix and the like may be used. Moreover, it cannot be overemphasized that you may use as a nutrition function display food and the food for specific health.

The food and drink of the present invention contains six or more barley stalks and leaves together with one or more (specific components) selected from vitamins, dietary fibers, polysaccharides, oligosaccharides, saccharides, minerals, and plants or plant processed products. Therefore, compared with the conventional food and drink containing these specific components together with the stems and leaves of Nijo barley, it is excellent in taste and aroma, so it can be ingested deliciously and has high palatability.

For example, vitamins such as vitamin B ₁ usually have a unique vitamin odor, and as is apparent from the description of the examples described later, the food and drink according to the present invention containing vitamins together with the stalks and leaves of six-joo barley has two vitamins. Compared to conventional foods and drinks that are contained with barley foliage, it can be ingested deliciously because it has a particularly less savory and sour taste, an increased sweetness, an improved vitamin odor of vitamins, and a good aroma.

For example, as is apparent from the description of Examples below, the food and drink of the present invention containing dietary fibers such as indigestible dextrin together with six-rowed barley foliage are conventional food and drink containing dietary fiber together with two-rowed barley foliage. Compared with, the odor of dietary fiber is improved and the fragrance is good. Moreover, compared with the said conventional food / beverage products, this food / beverage product is especially sweetened, has less bitterness, bitterness and sourness, has a good aroma and throat, and can be ingested deliciously.

In addition, for example, as is apparent from the description of Examples below, the food and drink of the present invention containing a polysaccharide such as hyaluronic acid together with the stalks and leaves of six-rowed barley are compared to conventional foods and drinks containing the polysaccharide together with the stalks and leaves of two-rowed barley. In particular, it has a light taste, strong sweetness, little bitterness and sourness, good aroma, good throat, and can be ingested deliciously.

In addition, for example, as is apparent from the description of Examples below, the food and drink of the present invention containing oligosaccharides such as fructooligosaccharides and isomaltoligosaccharides together with stalks and leaves of six-rowed barley are conventional foods containing fructooligosaccharides and stalks and leaves of two-rowed barley Compared to foods and drinks, it has a particularly savory taste, a strong sweetness, a good fragrance, and a delicious taste. In particular, the food / beverage products of the present invention containing isomaltoligosaccharides together with six-row barley stalks and leaves have reduced bitterness compared to conventional food / beverage products containing isomaltoligosaccharides together with two-row barley stalks and leaves.

Moreover, for example, as is apparent from the description of Examples below, the food and drink of the present invention containing, for example, maltose together with stalks and leaves of six-rowed barley as saccharides, particularly compared to conventional foods and drinks containing maltose and stalks and leaves of two-rowed barley It has a strong sweet taste, good aroma and throat, and can be ingested deliciously. Moreover, the food / beverage products of the present invention containing, for example, maltitol with stalks and leaves of six-row barley as saccharides are particularly fragrant and can be ingested deliciously compared to conventional foods / beverages containing maltitol with the foliage of two-row barley.

In addition, for example, as is apparent from the description of the examples described later, the food and drink of the present invention containing minerals such as calcium together with the stalks and leaves of six-joo barley are compared with conventional foods and drinks containing minerals together with the stalks and leaves of two-joo barley. In particular, it has a strong sweet taste, less bitterness, good fragrance, greener appearance, better appearance, and delicious taste.

Moreover, for example, as is apparent from the description of Examples below, the food and drink of the present invention containing plants such as matcha tea or processed plant products together with stalks and leaves of Rojo barley are conventional containing plants or processed plant products together with stalks and leaves of Nijo barley. Compared to other foods and drinks, it has a particularly strong sweet taste, little bitterness, good fragrance, and delicious taste.

Moreover, since the food-drinking composition of this invention contains many vitamins, minerals, dietary fiber, etc. which originate from the barley foliage, ingesting this is useful for health maintenance. Moreover, the composition for eating and drinking of this invention can be used also as a composition which has the effect | action which culture | cultivates and proliferates lactic acid bacteria.

Below, the composition (henceforth "the composition for lactic acid bacteria multiplication") which used the composition for eating and drinking of this invention for lactic acid bacteria multiplication is demonstrated.

The composition for growing lactic acid bacteria of the present invention uses stalks and / or leaves (stems and leaves) of Rokujo barley as one of the raw materials. Since it is known that there are various kinds of varieties of Rojo barley, it is preferable that the composition for growing lactic acid bacteria of the present invention uses the stems and leaves of the specific varieties of Rojo. The specific varieties mentioned here are seven varieties, namely, Bait, Silky Snow, Ichibanboshi, Hanemugi, Kashimagoru, Shunrai, and Fiber Snow. Six varieties of barley of these varieties are commonly used as raw materials for barley miso, barley tea, etc., for example, but have been used as raw materials for lactic acid bacteria growth compositions. It was not done. When the composition for growing lactic acid bacteria of the present invention uses any of these seven varieties, one of the seven varieties can be used alone, or two or more can be used in combination.

The composition for growing lactic acid bacteria can proliferate lactic acid bacteria satisfactorily by containing a processed product of stalks and leaves of Rojo barley, particularly a processed product of stalks and leaves of a specific variety of Rojo. In particular, when at least one variety selected from doubling, silky snow, ichibanboshi, hanagimugi, kashimagoru, shung rai and fiber snow is used as the specific cultivar, lactic acid bacteria can be propagated better.

The composition for growing lactic acid bacteria is preferably in the form of powder or liquid from the viewpoint of improving the growth effect of lactic acid bacteria. As the above-mentioned processed barley foliage, for example, as is clear from the description of Evaluation Example 4 in the examples described later, in the present invention, conventional processed forms such as dried powder and squeezed leaves are used. Compared with Nijo barley stalks and leaves, a high lactic acid bacteria growth effect is obtained, and it is not limited to a specific processed product form. However, from the standpoint of obtaining a higher lactic acid bacteria growth effect, the barley foliage processed products are dried foliage powder, foliar debris and dried powder, foliage juice and dried powder, foliar extract and It is preferable that it is 1 type, or 2 or more types chosen from the dry powder. Moreover, it is preferable that the composition for lactic acid bacteria growth contains an oligosaccharide, water-soluble dietary fiber, and lactic acid bacteria as components other than the processed barley foliage.

The lactic acid bacterium is not particularly limited as long as it is a bacterium that produces a large amount of lactic acid from saccharides, and can be appropriately selected according to the purpose.For example, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum , Bifidobacterium adolescentis, Bifidobacterium mongoliense, Lactbacillus brevis, Lactbacillus gasseri, Lactobacillus acidophilus, Lactobacillus buchneri, Lactobacillus bulgaricus, Lactobacillus delburvecki, Lactobacillus casei, Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillus halivaticus, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacilus paracasei, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus sporogenes, Lactobacillus sakei, Lactobacillus fructivorans, Lactobacillus hilgardii, Lactobacillus reuteri, Lactobacillus fermentum, Streptococcus faecalis (Enterococcus faecalis Enterococcus faesium (sometimes called Streptococcus faesium), Streptococcus thermophilus, Lactococcus lactis (sometimes called Streptococcus lactis), Leuconostoc mesenteroides, Leuconostoc oenos, Pediococcus acidilactici, Examples include Pediococcus pentosaceus, Staphylococcus carnosus, Staphylococcus xylosus, Tetragenococcus halophilus, Bacillus coagulans, and Bacillus mesentericus. These may be used individually by 1 type and may use 2 or more types together. When the composition for lactic acid bacteria growth contains lactic acid bacteria, the lactic acid bacteria may be of the same type as the lactic acid bacteria to be propagated by the composition for lactic acid bacteria growth, or may be of a different type.

There is no restriction | limiting in particular as a property of the said lactic acid bacteria, According to the objective, it can select suitably, For example, heat resistance, acid resistance, sugar resistance, salt resistance, spore resistance etc. are mentioned.

There is no restriction | limiting in particular as the acquisition method of the said lactic acid bacteria, According to the objective, it can select suitably, For example, you may use the lactic acid bacteria isolated from foodstuffs, such as yogurt and vegetables, or a commercial item.

There is no restriction | limiting in particular as a preparation method of the said composition for lactic acid bacteria growth, According to the objective, it can select suitably. For example, when the composition for growing lactic acid bacteria is a composition in a solid form such as a powder, it can be prepared by using the processed barley foliage itself, and if necessary, the processed product can be added to oligosaccharides, lactic acid bacteria. The method of preparing by mixing with arbitrary components containing water-soluble dietary fiber etc. is mentioned. For example, when the composition for growing lactic acid bacteria is used in a medium for lactic acid bacteria and a method for cultivating lactic acid bacteria as described later, the composition for growing lactic acid bacteria in a solid form is dispersed or dissolved in a solvent containing inorganic salts. Examples thereof include a method for preparing a composition for growing lactic acid bacteria in a liquid form such as a liquid or a solution. In this case, the timing of dispersing or dissolving the optional components in the solvent need not be the same as the dispersion or dissolution of the barley foliage processed product in the solvent, or before the barley foliage processed product is dispersed or dissolved, or Any of later may be sufficient. The solvent containing inorganic salts is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include physiological saline, phosphate buffer, phosphate buffered saline, and the like. Phosphate buffered saline (hereinafter also referred to as “PBS”) is preferable. Such a composition for growing lactic acid bacteria can be suitably used in the following culture medium for lactic acid bacteria and culturing method for lactic acid bacteria.

(Medium for lactic acid bacteria and culture method of lactic acid bacteria)
The medium for lactic acid bacteria contains the composition for growing lactic acid bacteria, and further contains components suitable for the growth of lactic acid bacteria as necessary. The method for culturing lactic acid bacteria is a method for culturing lactic acid bacteria using the medium for lactic acid bacteria.

The lactic acid bacteria grown on the lactic acid bacteria growth medium and the medium for lactic acid bacteria are not particularly limited as long as they are bacteria that produce a large amount of lactic acid from saccharides, and can be appropriately selected according to the purpose. And the same bacteria as lactic acid bacteria.

The medium component in the medium for lactic acid bacteria is not particularly limited as long as it contains the composition for growing lactic acid bacteria, and is appropriately selected from the components of the medium normally used for lactic acid bacteria according to the purpose. For example, for the growth of lactic acid bacteria such as carbon sources such as glucose and oligosaccharides; nitrogen sources such as polypeptone, yeast extract and casein; and inorganic salts such as sodium phosphate, potassium phosphate, sodium chloride, calcium carbonate and ammonium sulfate. Examples of suitable components include a liquid medium composed of the phosphate buffered saline and the composition for growing lactic acid bacteria containing powder of barley stalks and leaves of the specific varieties. This is preferable. Moreover, the liquid medium containing the said composition for lactic acid bacteria growth may be used in a preculture, and may be used in a main culture.

There is no restriction | limiting in particular as content of the processed barley foliage of the said specific varieties in the said culture medium for lactic acid bacteria, Although it can select suitably according to the objective, As a lower limit, 0.002 mass% or more Is preferably 0.003% by mass or more, more preferably 0.01% by mass or more, particularly preferably 0.1% by mass or more, and the upper limit is particularly preferably 90% by mass or less. If the content is less than 0.002% by mass, lactic acid bacteria may be difficult to grow.

The sterilization conditions in the medium for lactic acid bacteria are not particularly limited as long as the medium can be used for lactic acid bacteria without alteration in the barley foliage and can be appropriately selected according to the purpose. However, it is preferable to perform autoclaving at 115 to 126 ° C. for 15 to 30 minutes.

The culture conditions (pH in medium, dissolved oxygen, culture temperature, culture time, etc.) of the lactic acid bacteria are not particularly limited as long as they are culture conditions normally used for lactic acid bacteria, and should be appropriately selected according to the purpose. Examples include culturing conditions described in the science and technology of lactic acid bacteria (edited by lactic acid bacteria research conference).

The composition for growing lactic acid bacteria using the composition for eating and drinking of the present invention may be one that grows lactic acid bacteria in vivo. The composition for growing lactic acid bacteria may promote the growth of lactic acid bacteria in vitro.

By using this composition for growing lactic acid bacteria, it is possible to grow lactic acid bacteria inexpensively and easily, and the growth of lactic acid bacteria as compared with the conventional composition for growing lactic acid bacteria using Nijo barley foliage. Since it becomes a thing with a high promotion effect, it can utilize suitably, for example as additives, such as a raw material containing lactic acid bacteria, a foodstuff, a foodstuff material, and a foodstuff composition.

Similarly, the medium for lactic acid bacteria containing the aforementioned composition for growing lactic acid bacteria can grow lactic acid bacteria inexpensively and easily by using this medium, and the lactic acid bacteria using the traditional Nijo barley foliage. Since the growth promoting effect of lactic acid bacteria is high compared to the growth medium, it can be suitably used for culturing lactic acid bacteria and is excellent in safety.For example, a material containing lactic acid bacteria, food, food material, It can be suitably used as an additive such as a food composition.

[2. Cultivation method]
The cultivation method of the present invention relates to a cultivation method for barley foliage.

Barley in the cultivation method of the present invention may be any barley of Nijo barley and Rojo barley. Examples of Nijo Barley include Nishinohoshi, Haruka Nijo, Nishino Chikara, Harushizuku, etc., and examples of Rojo Barley include Fiber Snow, Silky Snow, Shunrai, Haganemugi, Kashimagoru, Akamigami (registered trademark), Minorimugi, Masakadomugi, Suzukaze, Kashimamugi, Hayabu Shabu, Ichibamboshi and the like.

In the present invention, although not particularly limited, in order to increase the taste and nutritional value of barley stems and leaves, it is preferable to cultivate and harvest barley from sowing to pre-heading, and to cultivate and harvest until just before heading. preferable. In the present specification, barley stems and leaves before heading may be collectively referred to as barley young leaves.

The cultivation method of the present invention is cultivated under conditions where a daily average difference of 10 ° C. or more on a monthly average continues for 3 months or more. If the daily range is less than 10 ° C, the growth of plant height after sowing is poor. Preferably, the daily difference is 10 ° C. to 20 ° C. on a monthly average, more preferably 10 ° C. to 15 ° C., and still more preferably 10 ° C. to 13 ° C. The daily difference is a difference (temperature difference) between the highest temperature and the lowest temperature in one day.

Since barley foliage does not grow much when the temperature is below 4 ° C, the average daily temperature is preferably at least 4 ° C or higher. Moreover, since it is not suitable for barley cultivation even if the temperature is too high, the average daily temperature is preferably 30 ° C. or less.

Until the barley is harvested, preferably until the young barley leaves are harvested, it is preferable that the daily range of 10 ° C. or more on a monthly average continues stably. Since barley young leaves are generally cultivated for 20 to 90 days, an average daily difference of 10 ° C. or more is required during that period. In addition, it is preferable to cultivate in a period in which a daily average of 10 ° C. or more continues for 3 months or more on a monthly average, and a daily difference of 10 ° C. or more on a monthly average is 3 months or more, preferably 6 months or more, more preferably 9 months or more. If it is cultivated in the following place, it can be repeatedly harvested.

As for the above-mentioned daily range, barley may be cultivated by selecting a field under such natural conditions, or barley may be cultivated in a field such as a green house where such conditions can be made artificially.

Cultivation conditions other than the above-mentioned daily range, for example, cultivation temperature, day length, drainage, seed preparation, soil improvement, soil pH, fertilization, plowing / land preparation, sowing, weeding, treading pressure / drainage, pest control, etc. Can be selected easily, but for example, “2. Wheat Cultivation Standards” in “Cultivation Standards for Rice, Wheat, and Soy” by the Ministry of Agriculture, Forestry and Fisheries You can refer to “Teruen”.

According to the cultivation method of the present invention, the plant height becomes 30 cm or more in about one month after sowing, and the growth of barley can be promoted. In addition, the contents of the five major nutrients of carbohydrates, proteins, lipids, vitamins, minerals, plant-specific pigments, organic compounds, etc., which are components contained in the barley foliage harvested by the cultivation method of the present invention are improved. it is conceivable that. Specifically, protein, lipid, carbohydrate, dietary fiber, sodium, vitamin A, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin C, vitamin E, vitamin K ₁ , biotin, pantothenic acid , Carotene, folic acid, niacin, calcium, magnesium, potassium, phosphorus, zinc, copper, iron, manganese, chromium, iodine, aspartic acid, alanine, arginine, isoleucine, glycine, glutamic acid, cysteine, threonine, serine, tyrosine, tryptophan, Examples include valine, phenylalanine, proline, methionine, lysine, leucine, octacosanol, catechin, gluconic acid, polyphenol, chlorophyll, lutein, γ-aminobutyric acid, β-glucan and the like. Furthermore, it is considered that SOD-like activity (superoxide scavenging activity) is also improved.

The barley foliage harvested by the cultivation method of the present invention can be processed into a composition for eating and drinking such as green juice. At this time, one kind of specific barley can be used alone, or it can be used in combination with two or more kinds together with other kinds. In addition to the processing method for food-drinking compositions, about the form of the additive and food-drinking composition which may be mix | blended as a food-drinking composition, said [1. Reference can be made to the corresponding description in [Eating and drinking composition].

[3. Rokujo Barley Stover (1)]
The first aspect of the stalks and leaves of Rokujo barley of the present invention relates to the stalks and leaves of Rokujo barley cultivated in the Aso area of Kumamoto Prefecture. Hereinafter, the first aspect of the six-row barley foliage of the present invention is also referred to as “six-row barley foliage (1)”.

Examples of the stems and leaves (1) of Rokujo barley according to the present invention include: Haganemugi, Kashimagoru, Silky Snow, Akagi Riki (Registered Trademark), Minorimyu, Shunrai, Fiber Snow, Kashimumugi, Masakadomi, Suzukaze, Kashimumugi, Premature Examples include shaven and Ichibamboshi.

The stalks and leaves (1) of Rokujo barley of the present invention are characterized by being cultivated in the Aso area of Kumamoto Prefecture. According to the weather statistics information on the Japan Meteorological Agency website, the climate of the Aso region in 2012 (for example, Takamori) is an average annual precipitation of 240 mm / month, an average annual temperature of 12.8 ° C, and an average average sunshine duration of 135 hours / month. .

On the other hand, the climate (2012) of Hokkaido (for example, Obihiro) where many barley is cultivated has an average annual precipitation of 98.1 mm / month, an annual average temperature of 7.2 ° C, and an average annual sunshine duration of 157 hours / month. Similarly, the climate (2012) of Saga Prefecture (for example, Tosu), where many barley are grown, has an average annual precipitation of 190 mm / month, and the climate of Tosu and neighboring Kurume has an average annual precipitation of 238. 0.9 mm / month, annual average temperature of 12.8 ° C., annual average sunshine duration of 135 hours / month.

In this way, the climate varies greatly from region to region and affects the growth of barley, and as a result, the amount of nutrients contained in the barley foliage.

When the growth of barley is affected, for example, the aptitude for cultivation such as plant height, leaf width, leaf length, leaf thickness and the like may change.

Examples of nutrients include, but are not limited to, lipids, carbohydrates, dietary fibers, various vitamins, folic acid, inorganics such as calcium, magnesium, and potassium, polyphenols, chlorophyll, and various amino acids. Is the above [2. It is mentioned by the corresponding description in the cultivation method].

Examples of nutrients that are significantly abundant in the stalks and leaves (1) of Rokujo barley of the present invention include, for example, amino acids, preferably asparagine, glutamine, aspartic acid, glutamic acid, and arginine. Some of these amino acids are also umami ingredients and are thought to affect taste. In addition, these amino acids were found to be significantly abundant in the stems and leaves of Rojo barley grown in the Aso region when the same Rojo barley was cultivated in Hokkaido and Aso, respectively.

The stalks and leaves (1) of Rokujo barley of the present invention can be processed into a composition for eating and drinking such as green juice. When using the stalks and leaves (1) of Rokujo barley of the present invention as a raw material of the composition for eating and drinking, one variety of specific Rokujo barley can be used alone, or in combination of two or more varieties together with other varieties. Can be used. In addition to the processing method for food-drinking compositions, about the form of the additive and food-drinking composition which may be mix | blended as a food-drinking composition, said [1. Reference can be made to the corresponding description in [Eating and drinking composition].

[4. Rokujo Barley Stover (2)]
The second aspect of the six-row barley foliage of the present invention relates to the six-row barley foliage that is cultivated using soil containing at least a portion of black soil. Hereinafter, the second aspect of the six-row barley foliage of the present invention is also referred to as “six-row barley foliage (2)”. The stalks and leaves of Rojo barley (2) are preferably the stalks and leaves of Rojo Barley used in the composition for eating and drinking.

As a specific example of the stalks and leaves (2) of Rokujo barley of the present invention, leaves and stems such as Nijo barley and Rokujo barley variety “Akagami Riki” were used when used as a raw material for food and drink compositions such as green juice. Compared to conventional food and beverage compositions, it has higher cultivation suitability, content of nutritional components, beauty of appearance due to vivid colors, and good flavor, so that it is doubled, silky Examples include, but are not limited to, Snow, Fiber Snow, Sanukihadaka, Daishimochi, Shunrai, Ichibanboshi, Hanemugi and Kashimagoru.

The stalks and leaves (2) of Rokujo barley of the present invention are cultivated using soil containing at least a part of black soil. Cultivation is not particularly limited as long as it grows to the extent that leaves and stems can be harvested from seeds and seedlings by a method commonly known in the art, such as temperature and humidity other than the soil used Conditions can be appropriately set by those skilled in the art.

In the stalks and leaves of Rokujo barley (2) according to 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 and has a color close to black. It is known that the soil is light and smooth (light and smooth) (see FIG. 6). Compared with red soil (see FIG. 7), 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 the black soil is as shown in Table 24 described in Examples described later. For reference, red soil analysis data is also shown.

In the stalks and leaves (2) of Rokujo barley of 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 the six-row barley are characteristics that affect the quality of the raw material of the composition for eating and drinking. 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. The color of the six-joe barley is preferably dark green because it affects the beauty of the composition for eating and drinking. 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 stem and / or leaves 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 stalks and leaves (2) of Rokujo barley of the present invention can be used for food and drink compositions such as green juice. When using the stalks and leaves (2) of Rokujo barley of the present invention as a raw material of the composition for eating and drinking, one type of specific Rokujo barley can be used alone or in combination of two or more types with other varieties. Can be used.

Rokujo barley stalks and leaves (2) of the present invention are higher in cultivation suitability, 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 a composition for eating and drinking. Therefore, the composition for eating and drinking using the stalks and leaves of Rokujo barley (2) of the present invention as a raw material is rich in nutrition, for example, compared to the composition for eating and drinking using a material cultivated in red soil, and It has a high palatability with a beautiful appearance and good flavor due to its vivid colors. In particular, when the composition for eating and drinking containing the stalks and leaves (6) of Rokujo barley of the present invention is in the form of a 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 stalks and leaves (2) of Rokujo barley of the present invention may 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 part of black soil. Although it is preferable, the above [1. Reference can be made to the corresponding description in [Eating and drinking composition].

In order to use the stalks and leaves (2) of Rokujo barley of the present invention as a raw material for a food and drink composition for green juice, it can be subjected to various processing treatments. In addition to the processing method for food-drinking compositions, about the form of the additive and food-drinking composition which may be mix | blended as a food-drinking composition, said [1. Reference can be made to the corresponding description in [Eating and drinking composition].

As another aspect of the present invention, there is provided a method for cultivating the stalks and leaves (2) of the six-row barley of the present invention. The method for cultivating the stalks and leaves (2) of Rokujo barley according to the present invention includes a step of cultivating the seeds or seedlings of Rokujo barley using soil containing at least a part of black soil. In the method of cultivating the stalks and leaves (6) of the sixth barley barley of the present invention, any step is employed as long as the purpose of cultivating the stalks and leaves (6) of the sixth barley barley of the present invention is not impaired before or after the above step. Can do.

The usage method of the food-drink composition for green juice containing the stalks and leaves (6) of the sixth article barley of this invention is not specifically limited, The said [1. Reference can be made to the corresponding description in [Eating and drinking composition].

Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples, and the present invention can take various modes as long as the problems of the present invention can be solved. .

[Example I]
Of the following Examples 1-1 to 10-4, Examples 1-1 to 1-9 not containing the specific component are production examples (reference examples).
[Example 1-1]
As the raw material, doubled stems and leaves cut off with a height of about 30 cm were used. This was washed with water to remove adhering mud and the like, and a pretreatment was performed to cut it to a size of about 5 to 10 cm. The pretreated stalks and leaves were blanched only once with hot water at 90 to 100 ° C. for 90 to 120 seconds, and then cooled with cold water. Subsequently, the obtained foliage was dried with warm air at 80 ° C. to 130 ° C. for 20 minutes to 180 minutes in a dryer until the water content became 5% by mass or less. The dried foliage was roughly crushed to a size of about 1 mm. The obtained barley foliage was finely pulverized so that 90% or more passed through the 200 mesh section to obtain a dry powder sample of foliage.

[Examples 1-2 to 1-7, Comparative Examples 1-1 to 1-9]
A dry powder sample of a foliage was obtained in the same manner as in Example 1-1 except that the barley variety shown in Table 1 below was used instead of the variety used in Example 1-1. The barley variety of Comparative Example 1-9 was used as a standard product of the following Evaluation Examples 1-1 to 2-4.

[Evaluation Example 1]
Each sample was obtained by mixing 1.8 g of the powder samples of Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-9 with 100 ml of water. Among these samples, a sample obtained from the powder sample of Comparative Example 1-9 was used as a standard product.

Ten healthy adults were randomly selected as subjects. The following sensory evaluations (1) to (3) were performed on these 10 test subjects.

(1) Evaluation example 1-1 (color vividness)
For the 10 subjects, the samples of Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-8 are brighter than the samples of Comparative Example 1-9, which is a standard product. It was answered whether or not. The number of people who answered that “green is brighter than the standard product” for each sample is shown in the graph of FIG. 1 as an evaluation point of color vividness. As shown in FIG. 1, Rokujo barley (Examples 1-1 to 1-5, 1-7) is more colored than Nijo barley (Comparative Examples 1-2 to 1-8 and Comparative Example 1-9). Is vivid and has high palatability. Moreover, it turns out that the 6-row barley of Example 1-6 also has the vividness of a color comparable as comparative example 1-2 and 1-4 with the highest evaluation among 2 row barley.

(2) Evaluation example 1-2 (weakness and sweetness of egumi)
The 10 subjects were allowed to drink and compare each of the samples of Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-8 with the sample of Comparative Example 1-9, which was a standard product. I asked them to answer whether they felt sweet or weak. For each sample, the number of people who answered that “Egumi is weaker than the standard product” and “Sweet than the standard product” is shown in the graph of FIG. Show. As shown in FIG. 2, Rokujo barley (Examples 1-1 to 1-6) is traditionally used for food and drink, Rokujo barley (Comparative Example 1-1) and Nijo Barley (Comparative Example 1-9). As well as other Nijo barleys (Comparative Examples 1-2 to 1-8), it is found that the taste is weak and sweet, so it is easy to drink and has high palatability. Moreover, it turns out that the 6-joe barley of Example 1-7 is also excellent in comparative example 1-2 and 1-7 with the highest evaluation among the Nijo-barley in the point of weakness and sweetness of gummy.

(3) Evaluation example 1-3 (weakness and deliciousness of egumi)
The 10 subjects were allowed to drink and compare each of the samples of Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-8 with the sample of Comparative Example 1-9, which was a standard product. Compared to the above, I asked them to answer whether they felt that “Egumi is weak” or “I want to drink again”. For each sample, the number of respondents who answered that “Egumi is weak compared to the standard product” and “I want to drink again compared to the standard product” is shown in FIG. This is shown in the graph. As shown in FIG. 3, specific six-rowed barley (Examples 1-1 to 1-5) are six-row barley (Comparative Example 1-1) and two-row barley (Comparative Example 1- 9), as well as other Nijo barley (Comparative Examples 1-2 to 1-8). Moreover, it turns out that the 6-row barley of Examples 1-6 and 1-7 is also excellent in the same grade as the comparative example 1-2 with the highest evaluation among Nijo-barley in the point of weakness and deliciousness of a gummy.

As is apparent from the results of FIGS. 1 to 3, the powder samples of each example using doubling, silky snow, sanukihadaka, daishimochi, ichibanboshi, shung rai and fiber snow as six-row barley are green when mixed with water. Not only is it excellent in vividness, it is also excellent in that it is weak and sweet, and it is also excellent in that it is weak and delicious. On the other hand, the powder sample of each comparative example using Nijo barley is inferior to the powder sample of each example in terms of vividness of color, weakness of sweetness and weakness of sweetness and deliciousness. I know that. In addition, although the powder sample of the comparative example using Rokujo barley “Akagami Riki” has the same vividness as the powder sample of each example, it is weak in sweetness and strong in sweetness. Is inferior in that it is weak and delicious. Therefore, among Rojo, barley, silky snow, sanukihadaka, daishimochi, ichibanboshi, shunrai, and fiber snow are used to obtain foods and beverages that are brilliant in color, excellent in appearance and taste, good in flavor, and high in taste. It is possible.

[Examples 1-8 to 1-9, Comparative Examples 1-10 to 1-13]
A dry powder sample of a foliage was obtained in the same manner as in Example 1-1 except that the barley variety shown in Table 2 below was used instead of the variety used in Example 1-1.

[Evaluation Example 2]
Each sample was obtained by mixing 1.8 g of powder samples of Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-9 to 1-13 with 100 ml of water.
Ten healthy adults were randomly selected as subjects. The sensory evaluation of the following (4) to (6) was performed on these 10 subjects. Moreover, about Example 1-8 and 1-9, the sensory evaluation of the following (7) which made Comparative Example 1-9 a comparison object was also implemented.

(4) Evaluation example 2-1 (weakness of blue odor)
To each of the 10 subjects, each sample of Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-10 to 1-13 was compared with that of Comparative Example 1-9, which was a standard product. The sample was compared to the sample and whether or not it felt that the blue odor was weaker than the standard product was answered. The number of people who answered that the “blue odor is weaker than that of the standard product” for each sample is shown in the graph of FIG. 4 as an evaluation point of the weak blue odor.

(5) Evaluation example 2-2 (sweetness strength)
Samples of Comparative Example 1-9, which are standard samples of the samples of Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-10 to 1-13. Compared to the standard product, whether or not it feels sweeter. The number of people who answered that each sample “is sweeter than the standard product” is shown in the graph of FIG. 4 as an evaluation point of sweetness intensity.

(6) Evaluation example 2-3 (deliciousness)
Samples of Comparative Example 1-9, which are standard samples of the samples of Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-10 to 1-13. Compared to the standard product, whether or not it feels “delicious”. The number of people who answered “delicious compared to the standard product” for each sample is shown in the graph of FIG.

As is clear from the results of FIG. 4, the powder samples of each example using doubling, silky snow, haganemugi and kashimagoru as six-row barley have low blue odor, sweetness, and deliciousness. It can be seen that the total evaluation score of each item is 20 points or more, the flavor is good, and the palatability is high. On the other hand, the powder samples of Comparative Examples 1-10 to 1-13 using Nijo barley have a total score of less than 15 points for each of the above items. It turns out that it is inferior to a sample. Therefore, it is possible to obtain a food and drink composition having a good taste and high palatability by using doubling, silky snow, aganemugi and Kashimagoru among the six bars.

(7) Evaluation example 2-4 (color vividness)
For the 10 subjects, the samples of Examples 1-8 and 1-9 are brighter than the sample of Comparative Example 1-9, which is a standard product, in the same manner as in Evaluation Example (1-1). As a result, in any of Examples 1-8 and 1-9, 9 out of 10 subjects answered that “green is brighter than the standard product”. Therefore, in the case of using Haganemugi, Kashimagoru instead of Beji, Shiruki Snow, Sanukihadaka, Daishimochi, Ichibanboshi, Shunrai, and Fiber Snow, which are the six-row barley varieties used in Examples 1-1 to 7 It can be seen that brighter colored foods and drinks can be obtained as compared with Nijo barley used conventionally.

[Evaluation Example 3]
[Examples 2-1 to 2-4 and Comparative Example 2-2]
A powder sample was obtained by blending ₁ g of barley stalks and powders of the varieties shown in Table 3 below and 0.005 g of powdered vitamin B1, which is a specific component shown in Table 3 below. The vitamin B _1, with thiamine hydrochloride. Here, in the same table, Nishinohoshi foliage powder was obtained from Comparative Example 1-9, Silky Snow foliage powder was obtained from Example 1-2, and Ichibanboshi foliage powder. Is the same as that obtained in Example 1-5, the Shunrai powder is obtained in Example 1-6, and the fiber snow powder is obtained in Example 1-7. (The same applies to Tables 4 to 11 below).

[Comparative Example 2-1]
Vitamin B ₁ of said intact a powder sample.

(1) Evaluation Example 3-1 (Combination with Vitamin B ₁ )
Each sample was obtained by mixing the powder samples obtained in Examples 2-1 to 2-4 and Comparative Examples 2-1 to 2-2 with 100 ml of water. Moreover, the sample obtained similarly about the powder sample of Comparative Example 1-9 was used as the standard product.

As subjects, multiple healthy adults were randomly selected. These subjects were evaluated in 11-step evaluation with respect to the evaluation items shown in Table 3 below, with the evaluation score of the standard product being 5 points, the lowest point being 0 point, and the highest point being 10 points. Table 3 shows the average value of the evaluation points of the subjects as the evaluation value. Moreover, about Example 2-1 to 2-4, the value which subtracted the evaluation value of Comparative Example 2-2 from the obtained evaluation value is also shown in the same table. In addition, among the evaluation items in the following Table 3 and later, the weaker “Egu taste”, the stronger “Sweetness”, the weaker “Sour taste”, and the “Odor (fragrance)” have a weak smell and a good fragrance. The higher the “bitterness” is, the higher the “color” is, the higher the green color is.

From the results shown in Table 3, powder samples of each example (2-1 to 2-4) containing vitamin B ₁ with stover six-row barley, comparative examples containing vitamin B ₁ with foliage Nijo barley 2- It can be seen that it is superior to the powder sample of No. 2 in terms of taste and smell such as savory taste, sweetness, and sourness, and throatiness. In particular, in the sections of “Egu taste”, “Sweetness”, and “Sour taste”, each of the Examples 2-1 to 2-4 has an evaluation score of 1.0 point or more with respect to Comparative Example 2-2, “Odor (fragrance)” It is more than 1.75 points and more than 1.25 points in the “deliciousness” section, and the unique vitamin odor of vitamin B ₁ is improved by blending with the stalks and leaves of Rojo Barley. It can be ingested and the taste is improved.

[Examples 3-1 to 3-4 and Comparative Example 3-2]
A powder sample was obtained by blending 1 g of barley stalks and leaves of the varieties shown in Table 4 below and 1 g of powdery indigestible dextrin as a specific component shown in Table 4 below.

[Comparative Example 3-1]
The indigestible dextrin was directly used as a powder sample.

(2) Evaluation Example 3-2 (Combination with indigestible dextrin)
For the powder samples obtained in Examples 3-1 to 3-4 and Comparative Examples 3-1 to 3-2, evaluation values were obtained in the same manner as (1) Evaluation Example 3-1. The results are shown in Table 4.

From the results shown in Table 4, the powder samples of Examples (3-1 to 3-4) containing indigestible dextrin together with six-row barley stover are comparative examples containing indigestible dextrin together with two-row barley stover. Compared to the powder sample of 3-2, it can be seen that it is particularly excellent in terms of taste, sweetness, bitterness, acidity and other tastes, smells (scents), and throatiness. The evaluation score of each of Examples 3-1 to 3-4 with respect to Comparative Example 3-2 is, in particular, 1.25 points or more in the “Egu taste” section, 1.75 points or more in the “Sweet” section, 1.5 points or more in the “Bitterness” section, 1.0 points or more in the “Sour taste” section, 2 points or more in the “Odor (fragrance)” section, 1.75 points or more in the “Nodokoshi” section, “ It is 1.5 points or more in the section of “Taste”, and it has been improved in taste and smell (fragrance) in general compared to Comparative Example 3-2. You can see that

[Examples 4-1 to 4-4 and Comparative Example 4-2]
A powder sample was obtained by blending 1 g of barley stalk and powder of the varieties shown in Table 5 below and 0.03 g of powdered hyaluronic acid which is a specific component shown in Table 5 below.

[Comparative Example 4-1]
The hyaluronic acid was directly used as a powder sample.

(3) Evaluation example 3-3 (blending with hyaluronic acid)
For the powder samples obtained in Examples 4-1 to 4-4 and Comparative Examples 4-1 to 4-2, evaluation values were obtained in the same manner as (1) Evaluation Example 3-1. The results are shown in Table 5.

From the results shown in Table 5, the powder samples of Examples (4-1 to 4-4) containing hyaluronic acid together with the stalks and leaves of six-row barley are the same as those of Comparative Example 4-2 containing hyaluronic acid together with the stalks and leaves of two-row barley. It can be seen that it is superior to the powder sample in terms of taste, sweetness, bitterness and other tastes, smells (scents), and throatiness. The evaluation score of each of Examples 4-1 to 4-4 is 2.5 points or more in the “Egu taste” section, 2 points or more in the “Sweet” section, in comparison with Comparative Example 4-2. 2.25 points or more in the “bitterness” section, 1.0 points or more in the “acidity” section, 2.5 points or more in the “odor (fragrance)” section, 1.25 points or more in the “throating” section, The term “taste” exceeds 2 points, and compared to Comparative Example 4-2, the taste and odor (fragrance) are generally improved, so that it can be ingested and the palatability is improved. You can see that

[Examples 5-1 to 5-4 and Comparative Example 5-2]
A powder sample was obtained by blending 1 g of barley stalk and powder of the varieties shown in Table 6 below and 0.004 g of powdered fructooligosaccharides which are specific components shown in Table 6 below.

[Comparative Example 5-1]
The fructooligosaccharide was directly used as a powder sample.

(4) Evaluation Example 3-4 (Combination with fructooligosaccharide)
For the powder samples obtained in Examples 5-1 to 5-4 and Comparative Examples 5-1 to 5-2, (1) Evaluation values were obtained in the same manner as in Evaluation Example 3-1. The results are shown in Table 6.

From the results shown in Table 6, the powder samples of Examples (5-1 to 5-4) containing fructooligosaccharides together with six-rowed barley stalks and leaves of Comparative Example 5-2 containing fructooligosaccharides together with two-rowed barley shoots. It can be seen that it is superior in terms of taste and odor (fragrance) such as savory taste and sweetness as compared with the powder sample. In comparison with Comparative Example 5-2, the evaluation score of each of Examples 5-1 to 5-4 is 1.0 point or more in the “Egu taste” section, 1.75 points or more in the “Sweet” section, It is more than 1.25 points in the “Odor (fragrance)” section and 1.5 points or more in the “Taste” section, which improves the taste and smell (fragrance) compared to Comparative Example 5-2. It can be seen that it can be ingested deliciously and has a high palatability.

[Examples 6-1 to 6-4 and Comparative Example 6-2]
A powder sample was obtained by blending 1 g of barley stalk and powder of the varieties shown in Table 7 below and 0.3 g of powdered isomaltooligosaccharides which are specific components shown in Table 7 below.

[Comparative Example 6-1]
The isomaltooligosaccharide was directly used as a powder sample.

(5) Evaluation Example 3-5 (Combination with isomaltoligosaccharide)
For the powder samples obtained in Examples 6-1 to 6-4 and Comparative Examples 6-1 to 6-2, evaluation values were obtained in the same manner as (1) Evaluation Example 3-1. The results are shown in Table 7.

From the results shown in Table 7, the powder samples of Examples (6-1 to 6-4) containing isomaltoligosaccharide together with six-rowed barley stalks and leaves are Comparative Example 6 containing isomaltoligosaccharide together with two-rowed barley shoots. It can be seen that it is superior to the powder sample of No. 2 in terms of taste and odor (fragrance) such as savory taste and sweetness. The evaluation points of Examples 6-1 to 6-4 with respect to Comparative Example 6-2 are 1.25 points or more in the “Egu taste” section, and 1. in the “Sweet” and “Bitter taste” sections. 0 points or more, 1.75 points or more in the “odor (scent)” section, and 1.25 points or more in the “taste” section, and these tastes and smells compared to Comparative Example 6-2 It can be seen that when (scent) is improved, it can be ingested deliciously and the palatability is improved.

[Examples 7-1 to 7-4 and Comparative Example 7-2]
A powder sample was obtained by blending 1 g of barley stalk and powder of the varieties shown in Table 8 below and 1 g of powdered maltose as a specific component shown in Table 8 below.

[Comparative Example 7-1]
The maltose was directly used as a powder sample.

(6) Evaluation Example 3-6 (Combination with maltose)
For the powder samples obtained in Examples 7-1 to 7-4 and Comparative Examples 7-1 to 7-2, (1) Evaluation values were obtained in the same manner as in Evaluation Example 3-1. The results are shown in Table 8.

From the results shown in Table 8, the evaluation values of the powder samples of Examples (7-1 to 7-4) containing maltose together with stalks and leaves of six-row barley are comparative examples 7-2 containing maltose together with stalks and leaves of two-row barley. In particular, 1.5 points or more in the “Sweet” section, 1.25 or more in the “Odor (fragrance)” and “Nodokoshi” sections, and 1.75 points in the “Delicious” section. The above is also exceeded, and it can be seen that the taste can be ingested and the palatability is improved by improving the taste such as sweetness and the throat as compared with Comparative Example 7-2.

[Examples 8-1 to 8-4 and Comparative Example 8-2]
A powder sample was obtained by blending 1 g of barley foliage of the varieties shown in Table 9 below and 1 g of powdered maltitol as a specific component shown in Table 9 below.

[Comparative Example 8-1]
The maltitol was used as a powder sample as it was.

(7) Evaluation Example 3-7 (Combination with maltitol)
For the powder samples obtained in Examples 8-1 to 8-4 and Comparative Examples 8-1 to 8-2, evaluation values were obtained in the same manner as (1) Evaluation Example 3-1. The results are shown in Table 9.

From the results shown in Table 9, the evaluation values of the powder samples of Examples (8-1 to 8-4) containing maltitol together with stalks and leaves of six-row barley are comparative examples 8 containing maltitol together with stalks and leaves of two-row barley. In particular, the powder sample of -2 is more than 1.25 points in the "odor (fragrance)" section and 1.5 points or more in the "taste" section, compared with Comparative Example 8-2. It can be seen that the scent is improved and the palatability can be improved.

[Examples 9-1 to 9-4 and Comparative Example 9-2]
A powder sample was obtained by blending 1 g of barley foliage of the varieties shown in Table 10 below and 0.1 g of powdered calcium (coral calcium) which is a specific component shown in Table 10 below.

[Comparative Example 9-1]
The calcium was directly used as a powder sample.

(8) Evaluation Example 3-8 (combination with calcium)
For the powder samples obtained in Examples 9-1 to 9-4 and Comparative Examples 9-1 to 9-2, evaluation values were obtained in the same manner as (1) Evaluation Example 3-1. The results are shown in Table 9.

From the results shown in Table 10, the evaluation values of the powder samples of Examples (9-1 to 9-4) containing calcium together with stalks and leaves of six-row barley are comparative examples 9-2 containing calcium together with stalks and leaves of two-row barley. In particular, 1.5 points or more in the “sweetness” section, 1.0 or more in the “bitter taste” section, and 1.25 or more in the “odor (fragrance)” and “color” sections. In the “Taste” section, it is more than 1.25 points, and the taste and aroma such as sweetness are improved as compared with Comparative Example 9-2. You can see that

[Examples 10-1 to 10-4 and Comparative Example 10-2]
A powder sample was obtained by blending 1 g of barley stalks and powders of the varieties shown in Table 11 below and 0.3 g of green tea which is a specific component shown in Table 11 below.

[Comparative Example 10-1]
Matcha was used as a powder sample.

(9) Evaluation Example 3-9 (Combination with Matcha)
For the powder samples obtained in Examples 10-1 to 10-4 and Comparative Examples 10-1 to 10-2, evaluation values were obtained in the same manner as (1) Evaluation Example 3-1. The results are shown in Table 9.

From the results shown in Table 11, the evaluation values of the powder samples of Examples (10-1 to 10-4) containing Matcha with stalks and leaves of Rojo Barley are Comparative Examples 10-2 containing Matcha with stalks and leaves of Nijo Barley. In particular, 1.5 points or more in the “sweetness” section, 1.0 or more in the “bitterness” and “odor (scent)” sections, and 1.5 points in the “deliciousness” section The above is also exceeded, and it can be seen that the taste and aroma such as sweetness are improved as compared with Comparative Example 10-2, so that it can be ingested deliciously and the palatability is improved.

[Evaluation Example 4]
For the powder samples of Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-9, 1-10, the following lactic acid bacteria growth test was performed as a model test of the lactic acid bacteria growth effect in vivo. Carried out.

<Lactic acid bacteria growth test 1>
(Creation of medium for lactic acid bacteria)
A powder sample (0.1 g) was placed in a 50 ml conical tube and suspended in 50 ml of phosphate buffered saline (PBS) prepared according to food hygiene inspection guidelines. 0.5 ml of this suspension was taken and diluted with 9.5 ml PBS to obtain PBS having a powder sample content of 0.01% by mass (hereinafter also referred to as “0.01% oat added PBS”). . 3 ml of this 0.01% oat-added PBS was placed in a test tube, and 6 ml of PBS was added thereto to obtain a PBS having a powder sample content of 0.0033% by mass (0.0033% oat-added PBS). This was sterilized in an autoclave at 121 ° C. for 20 minutes to obtain a medium for lactic acid bacteria.

(Cultivation of lactic acid bacteria)
As lactic acid bacteria, 5 × 10 ¹¹ cells / g of dry cells (white fine powder) of Streptococcus faecalis manufactured by CELL BIOTECH were used. 1 g of this dried cell was taken in a 50 ml centrifuge tube and suspended in 10 ml of PBS. 1 ml of this suspension obtained by serial dilution until the theoretical value of the number of lactic acid bacteria is 10 ² / ml (1 × 10 ⁻⁹ g / ml) is added to 9 ml of the medium for lactic acid bacteria obtained above. Static culture was performed under the conditions of ° C and 48 hours. For these culture solutions, CFU measurement was performed at 0, 24, and 48 hours from the start of culture. Specifically, CFU measurement was performed by incubating a BCP medium agar plate with 100 μl of the culture solution at each culture time point at 35 ° C. for 24 hours, and then counting the number of colonies.

A photograph of the plate used for counting the number of colonies is shown in FIG. Moreover, the average value of the obtained CFU value (cfu / g) is shown in the following Table 12 as the number of lactic acid bacteria. Specifically, in Examples 1-1 and 1-2, the above static culture was performed in triplicate, and CFU measurement was performed in duplicate for each culture solution obtained in each of the static cultures performed in triplicate. The average values of the total of six series performed are shown. For Examples 1-8 and 1-9 and Comparative Examples 1-9 and 1-10, the above static culture was performed in series, and CFU measurement of the obtained culture broth was performed twice. The average value of a total of two runs performed in a series is shown. Reference Example 1 in Table 12 and FIG. 5 shows the results of the same CFU measurement for the negative control, in which 1 ml of PBS was added to 9 ml of the medium for lactic acid bacteria and statically cultured in the same manner.

From the results shown in Table 12 and FIG. 5, it can be seen that when lactic acid bacteria are cultured using the powder samples of each Example, which is a processed product of six-row barley stalks and leaves, the lactic acid bacteria grow well. Compared with this, when lactic acid bacteria are cultured using the powder sample of each comparative example which is a processed product of Nijo barley foliage, it turns out that it is hard to proliferate.

Furthermore, the dried powder samples of the foliage obtained in Examples 1-5, 1-6, 1-7 and Comparative Example 1-9, and Examples 1-2, 1-5, 1-6, 1-7 and For the juice sample obtained in Comparative Example 1-9, <Lactic acid bacteria growth test 2> similar to the above <Lactic acid bacteria growth test 1> was performed.

<Lactic acid bacteria growth test 2>
(Creation of powder sample medium for lactic acid bacteria)
A medium containing a powder sample was prepared in the same manner as in <Lactic acid bacteria growth test 1>.
(Preparation of culture medium with juice sample for lactic acid bacteria)
3 μl of squeezed sample was added to 10 ml of PBS. Assuming that the Brix value of the squeezed sample is 10% and the density of the PBS after adding the squeezed sample is 1 g / cm ³ , the calculation formula “(3 μl × 10%) / 10 ml = 0.003%” The solid content in this medium was calculated to be 0.003% by mass. This was sterilized in an autoclave at 121 ° C. for 20 minutes to obtain a medium containing a powder sample for lactic acid bacteria.

(Cultivation of lactic acid bacteria)
As lactic acid bacteria, 5 × 10 ¹¹ cells / g of dry cells (white fine powder) of Streptococcus faecalis manufactured by CELL BIOTECH were used. 1 g of this dried cell was taken in a 50 ml centrifuge tube and suspended in 10 ml of PBS. 100 μl of the lactic acid bacteria solution obtained by serially diluting this suspension until the theoretical value of the number of lactic acid bacteria becomes 5 × 10 ³ cells / ml, 9.9 ml of the powdered sample medium for lactic acid bacteria obtained above and the medium containing the juice sample Each was added to 9.9 ml. Except for this, in the same manner as in <Lactic acid bacteria growth test 1>, the CFU measurement was performed at 8, 24, 32, and 48 hr from the start of the culture for the culture solution in which lactic acid bacteria were added to the powder sample-containing medium. Moreover, about the culture solution which added the lactic acid bacteria to the culture medium containing a squeezed sample, CFU measurement was performed at each time point of 24 and 48 hr from the start of culture. These CFU measurements were performed in the same manner as in <Lactic acid bacteria growth test 1>. Although the number of colonies at 0 hr after the start of culture in each culture solution is not directly measured, it is considered to be 1.6 × 10 ³ cfu / g. This is 1.6 × 10 ⁵ cfu / g when the CFU measurement of the lactic acid bacteria solution (theoretical value 5 × 10 ³ cells / ml) before being added to each medium is 1.6 × 10 ⁵ cfu / g. This is because the lactic acid bacteria solution is diluted to 1/100.

From the results shown in Table 13, as a processed product of stalks and leaves of Rojo barley, not only when dry powder of stalks and leaves is used, but also when lactic acid bacteria are cultured using squeezed leaves and leaves, a comparison that is a processed product of Nijo barley It can be seen that lactic acid bacteria can be propagated better compared to the case of using the squeezed sample of the example.

Example II
[1. Comparison of temperature difference between Aso and Tosu areas]
Aso area and Tosu area were selected as areas for cultivating barley, and on October 2, 2013, barley was sown and cultivated in each field. In this specification, Aso area refers to the area showing the same climate in the Sono area of Mt. Aso including Kikuchi in Kumamoto prefecture. Tosu area refers to Tosu in Saga prefecture and Kurume in Fukuoka prefecture. An area that has a similar climate in the whole flat area.

About the temperature and temperature difference of a cultivation period, the data of October 1 to December 31, 2013 in Aso area (Kikuchi) and Tosu area (Kurume) are shown in Table 14 and Table 15 (from the Japan Meteorological Agency homepage). Table 16 shows the average temperatures and temperature differences from October to December 2013 summarized for each month.

From Table 14 to Table 16, it was found that the daily difference (temperature difference) for three months from October to December in the Aso region was continuously 10 ° C or higher. In contrast, the daily difference (temperature difference) for three months from October to December in the Tosu area was less than 10 ° C.

Table 17 below shows the temperature data (measurement period from 1981 to 2010 from the Japan Meteorological Agency website) in the Aso area (Kikuchi) and Tosu area (Kurume).

According to Table 17, in the Aso region, the daily difference (temperature difference) is 10 ° C or more per year, specifically 11.3 ° C per year, and the daily difference is 9 months from September to May. It was found that the average was 10 ° C. or higher. In the Tosu region, the daily range is less than 10 ° C on average per year, specifically 9.3 ° C per year, and the daily range is over 10 ° C per month for two months from April to May. all right.

[2. Comparison of plant height when cultivated in Aso and Tosu areas]
In the fall of 2013, in the fields of the Aso and Tosu areas, we cultivated Nijo barley Nishinohoshi, Rokujo barley fiber snow, Silky snow and Shunrai, and in the Aso area, 8th day, 19th day, 29th day after sowing, On the 39th, 44th, 51st and 63rd days, on the 8th, 15th, 27th, 34th, 41st, 49th and 63rd days after sowing in the Tosu area The plant height was measured. The results are shown in Table 18 below.

From Table 18, when the plant height was compared in the same number of days after sowing in the Aso region and the Tosu region, it was found that all cultivars grew well when cultivated in the Aso region. Furthermore, in the Aso area, all barley varieties tested were 40 cm or more on the 39th day after sowing, and there was a clear difference in growth in about one month compared to those cultivated in the Tosu area.

Moreover, when comparing the plant height on the 39th day after sowing in the Aso region and the plant height on the 41st day after sowing in the Tosu region, the cultivation period in the Aso region is 2 days shorter. It was found that the person grew more than the Tosu area.

Furthermore, Table 19 shows the results of comparing the number of days after sowing when the height of each cultivar exceeded 45 cm during autumn 2013 cultivation.

As shown in Table 19, it was shown that when cultivated in the Aso region, the number of days with a height exceeding 45 cm was short and the growth was good when compared with the Tosu region.

From the above, barley cultivated under conditions where the daily difference of 10 ° C or more on a monthly average lasts for 3 months or more has improved growth compared to barley cultivated under conditions that do not satisfy such conditions, It was found that barley stems and / or leaves can be efficiently grown.

[3. Amino acid content comparison evaluation when cultivated in Aso area and Tosu area]
In the fall of 2013, in the Aso area and Tosu area, Nishinohoshi, which is Nijo barley, and Fibresnow, Silky snow and Shunrai, which are Rojo barley, were cultivated for about 70 days after sowing, and the foliage was harvested. This was washed with water to remove adhering mud and the like, and a pretreatment was performed to cut it to a size of about 5 to 10 cm. The pretreated foliage was blanched only once in a blanching tank at 90-100 ° C. for 90-120 seconds, and then cooled with cold water. Subsequently, the obtained foliage was dried with warm air in a dryer until the water content was 5% by mass or less. The obtained barley stalks and leaves were pulverized using a pulverizer so that 90% or more passed through the 200 mesh section to obtain dry powder of stalks and leaves.

The content of amino acids per 100 g of dry powder of stems and leaves was measured by an automatic precolumn derivatization method using HPLC. The results are shown in Table 20.

In any varieties, when cultivated in the Aso region, the content of asparagine, glutamine, aspartic acid, serine, glutamic acid, histidine, glycine, threonine, valine and isoleucine is clearly in the foliage compared to those cultivated in the Tosu region. I found it expensive. Moreover, compared with Nijo barley (Nishinohoshi), the content of Rojo barley (Fiber Snow, Silky Snow, Shunrai) tended to be improved.

Example III
[1. Comparison of plant height when cultivated in Aso and Hokkaido areas]
In Hokkaido and Aso, Nishinohoshi of Nijo Barley, Fiber Snow of Shijo Barley, Silky Snow and Shunrai were cultivated, and the plant height was measured about 60 days after sowing.
The results are shown in Table 21. The unit of numerical values in the table is “cm”.

[2. Comparison of plant height when cultivated in Aso, Tosu and Hokkaido areas]
In Aso area, Tosu area and Hokkaido area, we cultivated Nishinohoshi of Nijo barley, Fiber snow of Shijo barley, Silky snow and Shunrai, and the results of comparing the number of days after sowing where the height exceeded 45 cm in each variety It shows in Table 22.

As shown in Table 23, it was shown that when cultivated in the Aso region, the number of days with a height exceeding 45 cm was short and the growth was good when compared with the Tosu region and the Hokkaido region.

[3. Amino acid content comparison evaluation when cultivated in Aso area, Tosu area and Hokkaido area]
In the spring of 2013, in the Aso area, Tosu area and Hokkaido area, fiber snow, silky snow and shungrai, which are six-rowed barley, and Nishinohoshi, which is two-rowed barley, were cultivated for about 70 days, and the foliage was harvested. This was washed with water to remove adhering mud and the like, and a pretreatment was performed to cut it to a size of about 5 to 10 cm. The pretreated foliage was blanched only once in a blanching tank at 90-100 ° C. for 90-120 seconds, and then cooled with cold water. Subsequently, the obtained foliage was dried with warm air in a dryer until the water content was 5% by mass or less. The obtained barley stalks and leaves were pulverized using a pulverizer so that 90% or more passed through the 200 mesh section to obtain dry powder of stalks and leaves.

The content of amino acids per 100 g of dry powder of stems and leaves was measured by an automatic precolumn derivatization method using HPLC. The results are shown in Table 23.

In all varieties, in general, those cultivated in the Aso region clearly have higher contents of asparagine, glutamine, aspartic acid, glutamic acid and arginine in the foliage than those cultivated in the Hokkaido and Tosu regions. I understood that. Moreover, compared with Nijo barley (Nishinohoshi), the content of Rojo barley (Fiber Snow, Silky Snow, Shunrai) tended to be improved.

[Example IV]
1. Examples 11-1 to 11-4 and Comparative Examples 11-1 to 2
Black planted soil is added to the planter, and each planter has four varieties (Examples 11-1 to 4) of “Rokujo Barley“ Silky Snow ”,“ Shun Rai ”,“ Fiber Snow ”and“ Kashima Goal ”or Nijo Barley“ Nishino Hoshi ”and 4.8 g of “Haruka Nijo” varieties (Comparative Examples 11-1 and ² ) was 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 11-5 to 8 and Comparative Examples 11-3 to 4
Instead of the black soil used in Examples 11-1 to 4 and Comparative Examples 11-1 and 1-2, a mixed soil of black soil and red soil (black soil: red soil = 1: 9) was used. Barley was cultivated in the same manner as in Examples 11-1 to 11-4 and Comparative Examples 11-1 to 11. In addition, red soil used what dried by the sun drying and crushed the solidified part.

3. Comparative Examples 11-5 to 10
Instead of the black soil used in Examples 11-1 to 11-4 and Comparative Examples 11-1 to 2, red soil was used, but the same as in Examples 11-1 to 4 and Comparative Examples 11-1 to 2-1. And cultivated barley. In addition, red soil used what dried by the sun drying and crushed the solidified part.

Table 24 shows an example of the soil analysis data for black soil and red soil.

For Examples 11-1 to 8 and Comparative Examples 11-1 to 10, the used varieties and soils are summarized in Table 25.

[Evaluation Example 5-1]
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 26 shows the relative values of the black soil and the mixed soil based on the measured values of the red soil. As shown in Table 26, 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, length, number of divisions, 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 5-2]
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 27. As Table 27 shows, in Rojo Barley “Silky Snow” and “Kashima Goal”, the total amount of polyphenols tended to increase when grown on black soil and mixed soil compared to when grown on 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 5-3]
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.

According to the present invention, it is possible to provide a health food with a high content of raw material-derived nutrients and umami components. Moreover, according to this invention, the cultivation method which can raise a taste and nutritional value can be provided simultaneously with growing a barley foliage efficiently in a short period.

Claims (19)

A composition for eating and drinking using barley stems and / or leaves,
A composition for eating and drinking, wherein the barley is at least one variety of barley selected from doubling, silky snow, sanukihadaka, daishimochi, ichibanboshi, hanagimugi, kashimagoru, shungrai and fiber snow. In addition, vitamins, proteins, dietary fiber, polysaccharides, oligosaccharides, dairy products, soy milk products, sugars, minerals, plants or processed products of plants, microorganisms, sweeteners, acidulants, coloring agents, thickeners, brighteners 2, containing one or more selected from excipients, binders, lubricants, stabilizers, diluents, extenders, emulsifiers, fragrances, food additives, and seasonings. Composition for eating and drinking. The composition for eating and drinking according to claim 1 or 2, comprising any one or more selected from vitamins, dietary fibers, polysaccharides, oligosaccharides, saccharides, minerals, and plants or processed plant products. The vitamins are vitamin A, vitamin B ₁ , vitamin C or vitamin E,
The dietary fiber is indigestible dextrin or polydextrose,
The polysaccharide is N-acetylglucosamine, hyaluronic acid or chondroitin sulfate,
The oligosaccharide is beet oligosaccharide, soybean oligosaccharide, xylooligosaccharide, fructooligosaccharide or isomaltoligosaccharide,
The saccharide is dextrin, glucose, lactose, sucrose, maltose, fructose, erythritol, trehalose, maltitol, xylitol or starch;
Minerals are calcium, magnesium or iron,
The plant or processed plant product is lemon, apple, tomorrow, kale, sweet potato, sweet potato stalk and leaf, potato, carrot, pumpkin, bitter gourd, tomato, green pea, morohaya, spirulina or matcha. The composition for eating and drinking according to Item. A method for improving the taste of a composition for eating and drinking using barley stems and / or leaves,
The above-mentioned method, wherein the barley is at least one variety of barley selected from doubling, silky snow, sanukihadaka, daishimochi, ichibanboshi, hanagimugi, kashimagoru, shungrai and fiber snow. A method for improving the color of a food and beverage composition using barley stems and / or leaves,
The above-mentioned method, wherein the barley is at least one variety of barley selected from doubling, silky snow, sanukihadaka, daishimochi, ichibanboshi, hanagimugi, kashimagoru, shungrai and fiber snow. A composition for growing lactic acid bacteria, comprising stalks and / or leaves of Rokujo barley. The composition for proliferating lactic acid bacteria according to claim 7, wherein the six-rowed barley is at least one variety of six-rowed barley selected from doubling, silky snow, ichibanboshi, hanagimugi, kashimagoru, shungrai and fiber snow. A method for cultivating barley stems and / or leaves, which is cultivated under conditions in which a daily average difference of 10 ° C or more on a monthly average lasts for 3 months or more. The method according to claim 9, wherein the cultivation period is from sowing to before heading. A composition for eating and drinking comprising barley stems and / or leaves cultivated by the method according to claim 9 or 10. Barley stalks and / or leaves cultivated under conditions in which a daily average difference of 10 ° C. or more lasts for 3 months or more on average. Stems and / or leaves of Rokujo barley grown in the Aso area of Kumamoto Prefecture. A composition for eating and drinking comprising the barley stem and / or leaf according to claim 13. Stems and / or leaves of Rokujo barley cultivated using soil containing at least a part of black soil. A stalk and / or leaf of Rojo barley that is 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 stems and / or leaves. A method for cultivating stems and / or leaves 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 part of black Ichi. The composition for eating and drinking of green juice containing the stem and / or leaf of Rokujo barley according to any one of claims 15 to 17, or the stem and / or leaf of Rokujo barley obtained by the method according to claim 18. object.