JP2016155796A - Barley stems and/or leaves produced in aso area - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dry powder of barley stems and leaves of which taste and nutritional value are improved by the material itself, and to further provide an edible and drinkable composition that is rich in nutrition and highly palatable such as Ao-jiru (green juice) due to an inclusion of the dry powder of barley stems and leaves.SOLUTION: A dry powder of stems and leaves of at least one variety of barley selected from Mannen-boshi, Daishi-mochi, Ichiban-bosi, and Haru-shizuku cultivated in Aso area in Kumamoto Prefecture can provide an edible and drinkable composition that is rich in nutrition and highly palatable such as Ao-jiru due to a significant improvement in the content of specific nutrients.SELECTED DRAWING: None

Description

The present invention relates to stems and / or leaves of barley from Aso.

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

However, among consumers, there are a lot of negative images of food and drink compositions using green leaves of plants, such as the blue odor derived from the green leaves and the taste of taste, and food and drink using barley stems and leaves. The same was true for the composition. In order to dispel such an image about the composition for eating and drinking using barley stover, the green color derived from barley stover is brilliant and beautiful in appearance, and the taste, bitterness, and blue odor are reduced. To improve the flavor. However, barley stalks and leaves used in foods and drinks tend to have a tendency to reduce sweetness or increase taste when trying to brighten the color. The composition for eating and drinking using the foliage is 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 smell of such a mixture to a good one. Therefore, the further improvement for obtaining the food-drinking composition with favorable flavor and high palatability is calculated | required.

As mentioned above, due to the increasing popularity of green juice, there is a need for consumers to have a more nutritious, delicious and easy-to-drink green juice. Barley stems and leaves are used as ingredients for food and drink compositions such as green juice. In addition to improving taste and maintaining or improving the nutritional value of food and beverage compositions with additives, there is also a demand for improved palatability and nutritional value of barley foliage itself.

In order to solve these problems, the present applicant proposes that barley stalks and leaves with high nutritional value can be obtained by cultivating specific six-row barley stalks and leaves in the Aso area of Kumamoto Prefecture. (Patent Document 1).

According to Patent Document 1, barley varieties that can solve the above-mentioned problems are very limited. However, since popular barley varieties change based on standards such as yield and pest resistance, problems such as difficulty in obtaining seeds and difficulty in stable supply of barley foliage arise. There was a need to find more barley varieties that could be done. On the other hand, a huge number of varieties of 30,000 or more are known for barley (Non-patent Document 1), and it has not been easy to search for new barley varieties that can solve the above problems.

JP2015-109822A

US Department of Agriculture Homepage (Search Results for Barley “Hordeum vulgare”) <http://sun.ars-gri.gov/cgi-bin/npgs/swish/accbotth?si=0&query=Hordeum+bulgare&b>

An object of the present invention is to provide a dry powder of barley foliage whose taste and nutritional value are improved by the raw material itself, and further, since it contains such a dry powder of barley foliage, it is rich in nutrition and has a palatability. The object is to provide a composition for eating and drinking such as high green juice.

As a result of intensive research on the above problems, the inventors of the present invention surprisingly selected among Mannenbosi, Daishimochi, Ichibanboshi and Harushizuku cultivated in the Aso area of Kumamoto Prefecture among more than 30,000 barley varieties. It has been found that the dry powder of barley foliage of at least one variety has a significantly improved content of specific nutrients, and that the nutrients affect the taste as compared with the conventional barley foliage, The present invention has been completed.

The gist of the present invention is as follows.
[1] A dry powder of barley stems and / or leaves cultivated in the Aso area of Kumamoto Prefecture,
A dry powder, wherein the barley is at least one variety of barley selected from Mannenboshi, Daishimochi, Ichibanboshi, and Harushizuku, and the angle of repose of the dry powder is 20 ° to 80 °.
[2] The dry powder according to [1], wherein the dry powder is a pulverized powder, and the pulverized powder passes through 30 to 250 mesh.
[3] The dry powder is pulverized powder,
The dry powder according to any one of [1] and [2], wherein a median diameter of the pulverized powder is 16 μm or more and an aspect ratio is 2.0 or less.
[4] The dry powder is pulverized powder,
The dry powder according to any one of [1] and [2], wherein a median diameter of the pulverized powder is less than 20 μm, and a distribution constant n by a rosin-Rammler equation is 1.6 or more.
[5] A composition for eating and drinking comprising the barley stem and / or leaf dry powder according to any one of [1] to [4].
[6] An Aso caldera farming method characterized by cultivating barley stems and / or leaves in the Aso area of Kumamoto Prefecture,
The Aso caldera farming method, wherein the barley is at least one variety of barley selected from Mannenboshi, Daishimochi, Ichibanboshi and Harushizuku, and obtains dry powder of the barley foliage having an angle of repose of 20 ° to 80 ° .
[7] The Aso caldera farming method according to [6], wherein the dry powder is pulverized powder, and the pulverized powder passes through 30 to 250 mesh.
[8] The dry powder is pulverized powder,
The Aso caldera farming method according to any one of [6] and [7], wherein a median diameter of the pulverized powder is 16 μm or more and an aspect ratio is 2.0 or less.
[9] The dry powder is pulverized powder,
The Aso caldera farming method according to any one of [6] and [7], wherein a median diameter of the pulverized powder is less than 20 μm, and a distribution constant n by a rosin-Rammler equation is 1.6 or more.
[10] A food and drink composition containing a dry powder of barley stems and / or leaves obtained by the farming method according to any one of [6] to [9].

According to the present invention, the barley stems and leaves of at least one variety selected from Mannenbosi, Daishimochi, Ichibanboshi and Harushizuku cultivated in the Aso area of Kumamoto Prefecture have a high nutritional value derived from the raw materials. It is suitable for food and drink compositions such as green juice.

Hereinafter, the present invention will be described in detail.

[1. Barley stem and / or leaf dry powder]
It is known that there are actually more than 30,000 varieties as barley varieties. In the present invention, at least selected from Mannenbosi, Daishimochi, Ichibanboshi, and Harushizuku (hereinafter also referred to as “specific varieties”). One dry barley stem and / or leaf powder is used.

Specific varieties of barley are, for example, generally used as raw materials for wheat, such as barley miso, barley tea, shochu, and beer. In the present invention, one of these varieties can be used alone, or two or more can be used in combination. The dry powder of barley stalks and leaves may be barley leaves, stems, or both, and the leaves and stems may be part or all of each.

The barley stalks and leaves of a specific variety are preferably harvested in the Aso area of Kumamoto Prefecture and then harvested before the maturity period, that is, from the start of splitting to the beginning of heading. 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.

As the barley foliage of the specific variety used in the present invention, various processed products obtained from the foliage, that is, the processed barley of a specific variety can be used. Such processed products include, for example, dry powder of foliage, pulverized powder of foliage and dry powder thereof (hereinafter, the dry powder of pulverized material is also referred to as “pulverized powder”), fragmented foliage of foliage and dry Powders (hereinafter referred to as “dried powder”), squeezed leaves and leaves and dried powder thereof (hereinafter referred to as “squeezed powder”) And extract of stems and leaves and dry powder thereof (hereinafter, dry powder of extract is also referred to as “extract powder”).

Conventionally known methods can be used to pulverize barley foliage and pulverize it into dry powder. 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.

Examples of the hot water treatment include a method of treating barley foliage 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. Further, in the hot water treatment, it is preferable to use a carbonate such as magnesium carbonate or a hydrogen carbonate such as sodium hydrogen carbonate. By dissolving the hydrogen carbonate salt in hot water, the green color of the barley foliage is more vivid. can do.

The steaming treatment is preferably an intermittent steaming treatment in which barley stems and leaves are steamed and steamed under normal pressure or pressure. In the intermittent steaming process, the steaming process is performed, for example, for 20 to 40 seconds, preferably 30 seconds. The cooling treatment after the steaming treatment is preferably performed immediately, and the method is not particularly limited, but it is immersed in cold water, refrigerated, 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 such that the barley foliage has an article temperature of preferably 60 ° C. or lower, more preferably 50 ° C. or lower, and even more preferably 40 ° C. or lower. In order to produce barley stalk and leaf 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 not particularly limited as long as it is a treatment generally known to those skilled in the art. For example, the sterilization treatment is a treatment that physically or chemically kills microorganisms using temperature, pressure, electromagnetic waves, chemicals, or the like. it can. 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.

Although a drying process is not specifically limited, For example, the process dried so that the moisture content of barley foliage may be 10% or less, Preferably it is 5% or less is mentioned. The drying treatment can be performed by any method known to those skilled in the art, such as hot air drying, high pressure steam drying, electromagnetic wave drying, freeze drying, and the like. Drying by heating can be performed, for example, at a temperature and a time at which the foliage is not discolored by heating at 40 ° C to 140 ° C, preferably 80 ° C to 130 ° C.

The pulverization process is not particularly limited, and examples thereof include a process of pulverizing a plant body by an arbitrary method commonly used by those skilled in the art using a crusher, a mill, a blender, a millstone, or the like. The crushed barley foliage is sieved as necessary. For example, it is preferable to use a barley foliage powder that passes through 30 to 250 mesh. By making the particle size below 250 mesh, the barley foliage powder becomes easier to handle during further processing, and by making the particle size above 30 mesh, the barley foliage powder and other materials Uniform mixing with is easy.

As a specific method for producing a pulverized powder, 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. 2004-02010). In addition to this, for example, after cutting barley stalks and leaves, a branching treatment is performed, followed by twisting, and then drying and pulverization (see Japanese Patent Application Laid-Open No. 2002-0665204 and Japanese Patent No. 3428956). A method in which barley foliage is dried and coarsely pulverized, heated at 110 ° C. or higher, and further finely pulverized (see Japanese Patent Application Laid-Open Nos. 2003-033151 and 3277181).

Although the method of fragmenting barley stalks and leaves is not particularly limited, for example, methods commonly used by those skilled in the art, such as slicing, crushing, and chopping, to fragment a plant 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 forming barley stalks and leaves in a crumpled shape (suspension of liquid and solid). By slurrying in this way, 80% by mass or more of the foliage of the foliage is preferably 1 mm or less, more preferably 0.5 mm or less, even more preferably 0.1 mm or less, and still more preferably 0.8% or less. It is fragmented to be 05 mm or less, and has fluidity. The shredded product can be processed into freeze-dried powder (splintered powder) by subjecting it to freeze-drying or hot-air drying.

The method for obtaining the barley foliage juice is not particularly limited, and examples thereof include a method of squeezing barley foliage or fragments thereof, and a method of centrifuging or filtering barley foliage fragments. As a specific example of the method for producing the juice, the juice is squeezed by a mechanical crushing means such as a mixer or a juicer, and if necessary, the crude solid is removed by means such as sieving or filtration. The method of obtaining is mentioned. More specifically, 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 mentioned. A person skilled in the art can appropriately select and carry out the method. The squeezed liquid may be concentrated as necessary, or may be processed into freeze-dried powder (squeezed powder) by lyophilization, hot air drying, spray drying, or the like.

A method for obtaining an extract of barley foliage is not particularly limited. For example, an extraction solvent commonly used by those skilled in the art, such as ethanol, water, hydrous ethanol, or the like, is added to barley foliage or a fragmented product thereof. Examples of the method include extraction by heating. The extract may be concentrated as necessary, or may be processed into freeze powder (extract powder) by subjecting it to freeze drying, hot air drying, spray drying or the like.

The characteristics of the dry powder of barley foliage are not particularly limited. For example, the angle of repose is preferably 20 ° to 80 °, more preferably 30 ° to 70 °, still more preferably 40 ° to 60 °, and more preferably 45 ° to Even more preferred is 55 °. The angle of repose is measured using an angle of repose measuring instrument (As One, ASK-01) by dropping about 50 g of sample into the center of a petri dish having an altitude of 12 cm to a radius of 4.3 cm, and then depositing the sample in a mountain shape. After measuring the height, the angle of repose can be calculated by the following formula from the radius of the petri dish and the height of the deposited sample.
Angle of repose = tan−1 (b / a) × 180 ÷ π (where, a = the petri dish radius, b = the height of the deposited sample)

Although the characteristics of the pulverized powder of barley foliage are not particularly limited, for example, the median diameter is preferably 16 μm or more, the aspect ratio is 2.0 or less, and the median diameter is preferably 20 μm or more. By using the pulverized powder of barley stalks and leaves having a specific particle size and aspect ratio combination, the palatability can be improved.

Further, as another characteristic of the barley stalks and leaves, for example, the median diameter is less than 20 μm, the distribution constant n by the rosin-Rammler equation is 1.6 or more, and the median diameter is less than 16 μm. Is preferred. By using a pulverized powder of barley stalks and leaves having a specific particle size and a distribution constant n according to the Rosin-Rammler equation, the palatability can be improved.

Here, the distribution constant n according to the Rosin-Rammler equation is a constant n in the Rosin-Ramler equation relating to the particle size distribution, and is a value representing the uniformity of the particle size.

The Rosin-Rammler formula is represented by the following formula (1).
R = 100exp (−βDn) (1)
In the formula, D represents a particle size, R represents a percentage (%) of particles larger than D (particle size) to all particles, β represents a particle size characteristic coefficient, and n represents a distribution constant.

Here, assuming that β = 1 / Den, the above formula (1) is R = 100exp {− (D / De) n} (2)
Can be rewritten as De is a particle size characteristic coefficient.

Furthermore, when the above equation (2) is rewritten, the following equation (3) is obtained.
log {log (100 / R)} = nlogD + C (3)
However, C = log (log) -nlogDe.

From the above equation (3), when the relationship is plotted on a Rosin-Rammler (RR) diagram with log D on the x-axis and log {log (100 / R)} on the y-axis, it becomes a substantially straight line. The slope of the straight line (distribution constant n) represents the degree of uniformity of particle size. The larger the value of distribution constant n, the narrower the particle size range and the uniform particle size. It can be evaluated as excellent.

The dry powder of barley foliage of a specific variety used in the present invention may contain water-insoluble dietary fiber. The water-insoluble dietary fiber contained in the dry powder is contained in an amount of 20% by mass or more, preferably 30% by mass or more, in terms of dry mass, preferably 20 to 80% by mass, preferably 30 to 70% by mass, more preferably 35%. It is more preferable to contain -60 mass%.

[2. Barley stem and / or dry powder grown in Aso, Kumamoto Prefecture]
The present invention relates to a dry powder of barley stems and leaves cultivated in the Aso area of Kumamoto Prefecture.

The variety used for the dry powder of the barley foliage of the present invention is at least one variety selected from Mannenbosi, Daishimochi, Ichibanboshi, and Harushizuku (specific variety).

In the present invention, from the viewpoints of ease of processing, storage, transportation, etc. and versatility of usage forms, it is preferably a dry powder of barley foliage, pulverized powder, squeezed powder, shredded powder, and extract powder. In particular, the use of pulverized powder of stems and leaves makes it possible to make the composition for eating and drinking using the specific varieties of the present invention even more vivid and flavorful, and to be rich in dietary fiber. It is preferable from the above.

The dry powder of barley foliage of the specific varieties of the present invention is characterized by using barley foliage cultivated in the Aso area of Kumamoto Prefecture. According to the meteorological statistics information on the Japan Meteorological Agency website, the climate of the Aso region in 2014 (for example, Takamori) is 165 mm / month annual average precipitation, 13.0 ° C average annual temperature, and 138 hours / month average annual sunshine duration. .

On the other hand, the climate (2014) of Hokkaido (for example, Obihiro) where many barleys are cultivated has an annual average precipitation of 74 mm / month, an annual average temperature of 7.6 ° C., and an annual average sunshine duration of 180 hours / month. Similarly, the climate (2014) of Saga prefecture (for example, Tosu) where barley is cultivated is 187 mm / month in average annual rainfall, and the climate in Kurume in the vicinity of Tosu is 154 mm / month in average. The annual average temperature is 16.6 ° C., the annual average sunshine duration is 155 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, the suitability for cultivation such as plant height, leaf width, leaf length, leaf thickness, etc. may change.

Examples of nutrients include, but are not limited to, lipids, carbohydrates, dietary fibers, various vitamins, folic acid, inorganic substances such as calcium, magnesium, and potassium, polyphenols, chlorophyll, and various amino acids.

Examples of nutrients that are significantly contained in the dry powder of barley stalks and leaves of the specific varieties of the present invention include amino acids such as aspartic acid, serine, arginine, alanine, tyrosine, cysteine, and phenylalanine. Some of these amino acids are also umami components. For this reason, when the dry powder of barley stalks and leaves of the specific varieties of the present invention is used as a food or drink composition, it contains a large amount of amino acids, so that it can be used as a food or drink composition such as green juice. A composition can be provided.

Examples of nutrients that are significantly included in the dry powder of barley foliage of the specific varieties of the present invention include polyphenols. Polyphenol has, for example, an antioxidant effect, and has an effect of further suppressing the action of active oxygen due to a large amount of polyphenol. For this reason, when it is set as food-drinking compositions, such as green juice using the dry powder of the barley foliage of the specific varieties of this invention, a food-drinking composition with high nutritional value can be provided.

Examples of other nutrients that are significantly contained in the dry powder of barley foliage of the specific varieties of the present invention include chlorophyll. Chlorophyll is a green pigment contained in the chloroplast and is involved in the color of the dry powder. That is, a large amount of chlorophyll results in a dry powder with a bright color. Chlorophyll is known to have effects such as normalization of cholesterol, intestinal regulation, bactericidal action, and anti-inflammatory action. For this reason, when it is set as food-and-drink compositions, such as green juice using the dry powder of the barley foliage of the specific varieties of this invention, it can provide a food-drinking composition with a bright color and high nutritional value.

The dry powder of barley stalks and leaves of the specific varieties of the present invention can be processed into a food and drink composition such as green juice. When using the dry powder of barley stalks and leaves of the specific varieties of the present invention as the raw material of the composition for eating and drinking, one varieties of barley of the specific varieties can be used alone, or two or more varieties can be used together with other varieties. Can be used in combination. About the processing method for food-drinking compositions, and the form of the additive and food-drinking composition which may be mix | blended as a food-drinking composition, Unexamined-Japanese-Patent No. 2004-65018, Unexamined-Japanese-Patent No. 2015-77112, for example Reference can be made to the description in JP-A-2015-109831.

As another aspect of the present invention, there is provided a method for cultivating the barley foliage of the specific varieties of the present invention. The method for cultivating the barley foliage of a specific variety of the present invention is the cultivation of a barley seed or seedling of a specific variety in Aso, Kumamoto Prefecture. In the method for cultivating the barley foliage of the specific variety of the present invention, any step can be adopted as long as the purpose of cultivating the barley foliage of the specific variety of the present invention is not impaired before or after the above step. .

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. .

[Production example]
Production Example 1 As a raw material for pulverized powder of barley stalks and leaves, Nishinohoshi stalks and leaves grown in Aso and Tosu areas in the spring of 2015 and harvested before heading 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 pulverized to a size of about 1 mm. The obtained barley stalks and leaves were pulverized so that 90% or more passed through the 200 mesh section, and a crushed powder sample of Nishinohoshi stalks and leaves was obtained.

A ground powder sample of each barley variety was obtained in the same manner as the ground powder sample of Nishinohoshi foliage, except that Mannenbosi, Daishimochi, Ichibanboshi, and Harushizuku were used instead of Nishinohoshi.

[Example 1. Evaluation of component content in dry powder of barley stalks grown in Kumamoto Prefecture Aso region or Saga Prefecture Tosu region]
(1) Total Amino Acid Content Amino acid content (each amino acid content, total amino acid content) was measured for the stems and leaves of Harushizuku, Daishimochi, Mannenbosi, Ichibanboshi, and Nishinohoshi cultivated in the Aso region and Tosu region in the spring of 2015. Cultivated for 60 to 67 days after sowing and harvested the foliage. This was processed by the method of Production Example 1 to obtain pulverized powder of each barley foliage. In this test, Harushizuku, Daishimochi, Mannenbosi, Ichibanboshi cultivated in Aso area as an example, and Harushizuku cultivated in Tosu area as a comparative example, Daishimochi, Mannenbosi, Ichibanboshi, Nishinohoshi and Aso area. Nishinohoshi was used.

The content (total amino acid amount) of amino acids per 100 g of the obtained stalks and leaves was measured by an automatic precolumn derivatization method using HPLC. In addition, 500 μL of 0.1N HCl was added to 500 mL of the above-mentioned ground powder of stems and leaves, mixed well, centrifuged at 15,000 rpm for 10 minutes, and the supernatant filtered through a 0.45 μm membrane filter was used as a sample solution. The results are shown in Table 1.

From Table 1, the barley stalks and leaves grown in the Aso area compared to the barley stalks and leaves grown in the Tosu area are all amino acids and aspartate, serine, arginine, alanine, tyrosine, cysteine and phenylalanine. As a result, there were many. From this, it was found that barley stalks and leaves were more nutritious in the Aso region than in the Tosu region. In addition, when comparing the barley stems and leaves cultivated in the same Aso region, compared to Nishinohoshi, Harushizuku, Daishimochi, Mannenbosi and Ichibanboshi had a large amount of total amino acids and various amino acids. . From this, even when cultivated in the same Aso region, specific varieties (Harushizuku, Daishimochi, Mannenbosi and Ichibanboshi) have a higher content of various amino acids and total amino acids than Nishinohoshi, and their nutritional value High barley stover.

(2) Total chlorophyll amount The total chlorophyll amount was measured for the stems and leaves of Harushizuku, Mannenbosi, Ichibanboshi and Nishinohoshi cultivated in the Aso region and Tosu region in the spring of 2015. Cultivated for 60 to 67 days after sowing and harvested the foliage. This was processed by the method of Production Example 1 to obtain pulverized powder of each barley foliage. In this test, Harusushiku, Mannenbosi and Ichibanboshi cultivated in the Aso region were used as examples, and Harushizuku cultivated in the Tosu region as a comparative example, Mannenbosi, Ichibanboshi, Nishinohoshi and Nishinohoshi cultivated in the Aso region were used. .

The total amount of chlorophyll was measured with respect to the pulverized powder of the foliage. A small amount of 800 μL of acetone and calcium carbonate was added to 200 μg of the above-mentioned crushed powder of the above-mentioned foliage, mixed well, and left in a dark room for 1 day. Centrifugation (15,000 rpm, 5 minutes) was performed, and the supernatant was used as a sample stock solution. A sample solution diluted with 80 vol% acetone was used as a sample solution, and 200 μL was dispensed into a 96-well plate. Absorbance was measured at 750 nm and 663 nm and 645 nm on a varioscan. The amount of chlorophyll [mg / 100g] was determined by the following formula.
Chlorophyll a [μg / mL] = 12.7 × (A ₆₆₃ −A ₇₅₀ ) −2.59 × (A ₆₄₅ −A ₇₅₀ )
Chlorophyll b [μg / mL] = − 4.67 × (A ₆₆₃ −A ₇₅₀ ) + 22.9 × (A ₆₄₅ −A ₇₅₀ )
Chlorophyll amount [mg / 100 g] = (Chlorophyll a + b) [μg / mL] × Dilution ratio × 0.1
A ₇₅₀ : Absorbance at ₇₅₀ nm A ₆₆₃ : Absorbance at ₆₆₃ nm A ₆₄₅ : Absorbance results at ₆₄₅ nm are shown in Table 2.

From Table 2, it was the result that Nishinohoshi had a smaller total chlorophyll content when cultivated in the Aso region than that cultivated in the Tosu region. On the other hand, Harushizuku, Mannenbosi and Ichibanboshi were more cultivated in the Aso area than those cultivated in the Tosu area. From the above, it was found that barley stems and leaves of vibrant color can be obtained by cultivating Harunshiku, Mannenbosi and Ichibanboshi in Aso area. In addition, even when cultivated in the same Aso region, certain varieties (Harushizuku, Mannenbosi and Ichibanboshi) have higher total chlorophyll content and higher nutritious barley foliage than Nishinohoshi. I understood it.

(3) Total polyphenol amount The total polyphenol amount was measured about the stem and leaf of Daishimochi, Mannenbosi, Ichibanboshi, and Nishinohoshi cultivated in the Aso region and Tosu region in the spring of 2015. Cultivated for 60 to 67 days after sowing and harvested the foliage. This was processed by the method of Production Example 1 to obtain pulverized powder of each barley foliage. In this test, Daishimochi, Mannenbosi and Ichibanboshi cultivated in the Aso region were used as examples, and Daishimochi, Mannenbosi, Ichibanboshi, Nishinohoshi and Nishinohoshi cultivated in the Aso region were used as comparative examples.

The total amount of polyphenols was measured by the Folin-Denis method (edited by the Japan Food Analysis Center Foundation, commentary on the 5th Japan Food Standard Composition Table Analysis Manual). Specifically, a solution obtained by diluting 100 times with pure water a solution obtained by the same preparation method as the sample solution for amino acid analysis was used as a sample solution for total polyphenol. 300 μL of the sample solution and 300 μL of the Folin reagent were mixed and allowed to stand for 3 minutes, after which 300 μL of a 10 wt% sodium carbonate aqueous solution was added and left in the dark for 1 hour. Each test solution was centrifuged (13,000 rpm, 20 minutes), and 200 μL of the supernatant was dispensed into a 96-well plate. The total polyphenol content (%) was measured as a relative value using chlorogenic acid as a standard product at an absorbance of 730 nm by Barrioscan. The results are shown in Table 3.

From Table 3, it was a result that the amount cultivated in the Aso region was higher than that cultivated in the Tosu region. Furthermore, Daishimochi, Mannenboshi, and Ichibamboshi have a total polyphenol amount of 200 mg / 100 g or more, which is a result that the total polyphenol amount is higher than that of Nishinohoshi cultivated in the same Aso region. From this, it was found that cultivated daisimochi, mannenbosi and ichibanboshi in the Aso region can obtain barley foliage with high polyphenol content and high nutritional value.

From these results, the stems and leaves of specific varieties cultivated in the Aso region (Harushizuku, Daishimochi, Mannenboshi and Ichibanboshi) are richer in nutrition and taste better than those cultivated in the Tosu region It was found to be highly palatable because of its beautiful appearance. In addition, the barley stalks and leaves of these varieties have higher nutritional value than the Nishinohoshi stalks and leaves cultivated in the same Aso region. Therefore, the dry powder obtained from mannenboshi, daisimochi, ichibanboshi, and harushizuku stalks and leaves cultivated in the Aso region is rich in nutrients and has a good flavor and beautiful appearance, so it has a high palatability. It turns out that it is suitable for the composition for eating and drinking for green juice.

According to the present invention, by cultivating barley foliage in a specific region, the taste and nutritional value of the dry powder of barley foliage obtained can be enhanced.

Claims (5)

A dried powder of barley stems and / or leaves cultivated in the Aso area of Kumamoto Prefecture,
A dry powder, wherein the barley is at least one variety of barley selected from Mannenboshi, Daishimochi, Ichibanboshi, and Harushizuku, and the angle of repose of the dry powder is 20 ° to 80 °. The dry powder according to claim 1, wherein the dry powder is pulverized powder, and the pulverized powder passes through 30 to 250 mesh. The dry powder is pulverized powder,
The dry powder according to any one of claims 1 and 2, wherein a median diameter of the pulverized powder is 16 µm or more and an aspect ratio is 2.0 or less. The dry powder is pulverized powder,
3. The dry powder according to claim 1, wherein a median diameter of the pulverized powder is less than 20 μm, and a distribution constant n according to a rosin-Rammler equation is 1.6 or more. A composition for eating and drinking comprising the barley stem and / or leaf dry powder according to any one of claims 1 to 4.