JP2020054305A - Production method of barley young leaf processed product - Google Patents

Abstract

To provide a method for producing a barley young leaf processed product having a characteristic different from that of a conventional one.SOLUTION: A production method of a barley young leaf processed product has a storage step for storing a harvested barley young leaf, and a processing step for processing the stored barley young leaf, and a preservation treatment in the storage step is performed under a condition shown by following conditional expression: 2(day °C)≤storage days (day)×average storage temperature (°C)≤250(day °C).SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a processed barley leaf material used for powdered beverages and the like.

  Barley young leaves are rich in vitamins, minerals, dietary fiber, etc., and absorb harmful substances, improve intestinal environment, suppress cholesterol absorption, prevent postprandial rise in blood sugar level, activate superoxide dismutase (SOD), etc. It is attracting attention as a material for health foods that have an effect.

  When this barley young leaf is used as a raw material for health food, the barley young leaf is generally processed immediately after harvesting (for example, see Patent Document 1).

JP-A-2009-148213, paragraph [0029]

  An object of the present invention is to provide a method for producing a processed barley leaf material having characteristics different from the conventional one by employing a method different from the conventional general processing method.

  The present inventors, while studying the function of health foods such as green juice using barley young leaves, usually dare young barley leaves that had been processed immediately after harvesting, and stored (neglected), As a result of investigating the characteristics and characteristics of the obtained barley leaves, it has been found that by preserving the harvested barley leaves under predetermined conditions, specific amino acids are increased, and the present invention has been completed. Further, it has been found that according to the production method of the present invention, a processed product of barley young leaves having low dispersibility, which is advantageous for production of powdered beverages and the like, can be obtained.

That is, the present invention is as follows.
[1] a preservation step of preserving harvested barley young leaves,
Having a processing step of processing barley young leaves after storage,
A method for producing a processed barley leaf material, wherein the preservation process in the preservation step is performed under the following conditional expression.
(Conditional expression)
2 (days ℃) ≤ number of storage days (days) x average storage temperature (℃) ≤ 250 (days ℃)
[2] The method according to [1], wherein the average storage temperature in the storage step is 2 to 25 ° C.
[3] The method for producing a processed barley leaf material according to [1] or [2], wherein the manufactured processed barley leaf product is a powder.
[4] Any of [1] to [3], wherein the manufactured barley young leaf product contains more serine and tyrosine respectively than the barley young leaf processed product that has not been subjected to the preservation step. Or a method for producing a processed barley young leaf product according to the above.

[5] A processed barley leaf material comprising 30 mg or more of serine and 10 mg or more of tyrosine per 100 g.
[6] A processed barley leaf material, wherein the ratio of serine to glycine (serine / glycine) is 10.0 or more.
[7] A powdered beverage comprising the processed barley leaf material according to [5] or [6].
[8] An extract pack beverage, wherein the processed barley young leaf product according to [5] or [6] is contained in an extract pack.

  According to the method for producing a processed barley young leaf product of the present invention, it is possible to produce a processed barley young leaf product having characteristics different from those of the related art.

  The method for producing a processed barley young leaf product of the present invention includes a preservation step of preserving the harvested barley young leaf, and a processing step of processing the preserved barley young leaf, wherein the preservation treatment in the preservation step is performed under the condition of the following conditional expression. It is characterized by being performed.

(Conditional expression)
2 (days ℃) ≤ number of storage days (days) x average storage temperature (℃) ≤ 250 (days ℃)

  The lower limit of the above conditional expression is 2 (day ° C) as described above, but is preferably 8 (day ° C), and more preferably 10 (day ° C). The upper limit is 250 (day C) as described above, but is preferably 80 (day C), and more preferably 50 (day C).

  The average storage temperature in the storage step is preferably from 2 to 25 ° C, more preferably from 4 to 18 ° C, even more preferably from 5 to 10 ° C. The average storage temperature may be calculated by continuously measuring and averaging the temperature during the storage period, or by measuring and averaging the temperature at predetermined time intervals, such as every hour, every three hours, or every six hours. However, the average storage temperature according to a measurement method with a large number of measurements is more preferable.

  In the preservation step, the young barley leaves are preferably stored in a temperature-controlled constant temperature environment. Further, during storage, it is preferable to always store in an environment of 30 ° C. or lower, preferably 25 ° C. or lower.

  The number of storage days in the storage step is preferably from 1 to 10 days, and more preferably from 1 to 7 days, from the viewpoint of shortening the number of days required for production of the processed barley leaf material and sufficiently increasing the amount of amino acids. More preferably, it is still more preferably 2 to 5 days.

  Barley (Hordeum vulgare L.) used as a raw material of the present invention is native to Central Asia, is an annual or annual herb belonging to the Poaceae family, and is broadly classified into two-row barley and six-row barley according to the spike shape. Barley young leaves used as a raw material of the present invention are not particularly limited as long as they are generally available, and any barley young leaves such as two-row barley and six-row barley may be used. Further, any kind may be used. The young barley leaves only need to include the young leaves of barley, and may include other parts such as stems.

  In the present invention, the harvested barley young leaves are not processed immediately, but are processed after preservation under the conditions of the above conditional expression.

  Examples of the processing include various processes such as a heating process (branching), a drying process, a crushing process, a squeezing process, an extraction process, a granulation process, and the like. Perform a process that combines the processes.

  Specific examples of the processed barley young leaf processed in the processing step include pulverized material, squeezed juice, extract, and granulated material. A pulverized product is particularly preferred as a processed barley leaf material. In the present invention, crushed barley leaves, squeezed juices are dried and powdered (barley sprouts powder), extracts are dried and powdered (barley sprouts powder extracts), and the like. The powdered barley young leaves are also collectively referred to as barley young leaves powder. In addition, the processed barley young leaf product of the present invention may appropriately contain components other than the barley young leaf.

  Examples of the pulverized product include powder, granules, and the like. Examples of a method for forming a crushed product include a method of drying, pulverizing, and pulverizing young barley leaves. More specifically, after drying and coarsely pulverizing the barley young leaves, heating at 110 ° C. or higher, and further pulverizing (see JP-A-2003-033151) or after blanching the barley young leaves, A method of drying and then pulverizing (see JP-A-2002-065204) can be mentioned. In the present invention, the dried and ground barley young leaves are also referred to as barley young leaves dry powder.

  Blanching (heating treatment) is a treatment performed to inactivate enzymes involved in the fading of green leaves and deterioration of nutrient components. The branching treatment method is not particularly limited and can be appropriately selected depending on the purpose. Examples thereof include a hot water treatment and a steam heat treatment. It is preferable that the blanched young barley leaves be immediately cooled in order to maintain the green color and the flavor. The cooling treatment may be any treatment commonly used by those skilled in the art, for example, immersion treatment in cooling water, quenching treatment with cold air, or the like. As the cooling water, water at 30 ° C. or lower is preferable, and water at 20 ° C. or lower is more preferable. The lower the temperature of the cooling water, the greener the green leaves become, and the more beautiful the appearance. The immersion time may be any time according to the processing amount of the green leaves.

  The juice and extract may be in liquid form, but may also be used as a paste or powder (juice powder, extract powder). The extract can be obtained by extracting with an appropriate solvent, and as the solvent, for example, water (hot water, hot water), ethanol, or hydrated ethanol can be used.

  According to the production method of the present invention, the amount of a specific amino acid is increased. For example, in the processed barley leaf product produced by the production method of the present invention, the amount of serine and tyrosine is increased as compared to the processed barley leaf product that has not been subjected to the preservation step. Therefore, the processed barley leaf material produced by the production method of the present invention is useful as a cosmetic composition. That is, serine is one of the components of the natural moisturizing factor (NMF) that supports the barrier function in the epidermis and has a moisturizing action. Tyrosine also has the effect of promoting cell growth and supports skin metabolism.

  As described above, the processed barley young leaf product produced by the production method of the present invention can contain more serine and tyrosine than the processed barley young leaf product that has not been subjected to the preservation step. For example, the content of serine and tyrosine is preferably increased by 5% or more, more preferably by 20% or more, and more preferably by 30% or more, respectively, as compared to a processed barley young leaf product that has not undergone a preservation step. More preferred.

  In addition, the processed barley leaf product manufactured by the manufacturing method of the present invention has an increased amount of aspartic acid and glutamic acid as compared to the processed barley young leaf product that has not been subjected to the preservation step, which also provides a beauty composition. This is advantageous. That is, aspartic acid has the function of promoting skin moisturization and metabolism, and glutamic acid is one of the natural moisturizing components (NMF) that keep the skin moist with interfibrous substances.

  Further, according to the production method of the present invention, the amount of any essential amino acids such as tryptophan, lysine, methionine, phenylalanine, threonine (threonine), valine, leucine, isoleucine and histidine is increased. Therefore, essential amino acids can be efficiently taken. In addition, any branched chain amino acids such as valine, leucine and isoleucine are increased. Therefore, it is possible to expect an effect of improving muscles and the like by the action of repairing muscle tissue.

  Furthermore, according to the production method of the present invention, it is possible to produce a powdery barley young leaf powder having low dispersibility, and during the production, since the powder is not easily scattered, the powdered beverage or the extracted packed beverage containing the powder is used. It is advantageous for manufacturing.

  Hereinafter, the processed barley leaf material of the present invention will be described. The processed barley young leaf product of the present invention can be produced, for example, by the above-described method for producing a processed barley young leaf product of the present invention. The processed barley young leaf product of the present invention can also contain components other than the barley young leaf as appropriate. For example, when dextrin is added to the young barley powder, the processed barley young leaf product of the present invention means the entire composition obtained by mixing the barley young leaf powder and dextrin.

  The processed barley young leaf product of the present invention contains 30 mg or more of serine and / or 10 mg or more of tyrosine per 100 g of the processed barley young leaf product (preferably per 100 g of barley young leaf; the same applies hereinafter). Therefore, it is useful as a cosmetic composition.

  Serine is preferably 50 mg or more, more preferably 60 mg or more, and even more preferably 80 mg or more, per 100 g of the processed barley young leaf product. Tyrosine is preferably at least 12 mg, more preferably at least 15 mg, even more preferably at least 19 mg per 100 g of the processed barley young leaf product.

  Further, the processed barley leaf material of the present invention preferably contains aspartic acid in an amount of 100 mg or more, more preferably 150 mg or more, and even more preferably 190 mg or more per 100 g of the processed barley young leaf product. Further, glutamic acid is preferably contained in an amount of 100 mg or more, more preferably 120 mg or more, and even more preferably 130 mg or more, per 100 g of the processed barley leaf material.

  In addition, the processed barley leaf material of the present invention preferably contains tryptophan in an amount of 10 mg or more, more preferably 13 mg or more, and even more preferably 15 mg or more per 100 g of the processed barley young leaf material. The processed barley leaf material of the present invention preferably contains lysine in an amount of 9 mg or more, more preferably 14 mg or more, and even more preferably 18 mg or more per 100 g of the processed barley young leaf product.

  The processed barley leaf material of the present invention preferably contains methionine in an amount of 1 mg or more, preferably 2 mg or more, more preferably 3 mg or more per 100 g of the processed barley young leaf product. In addition, the processed barley leaf material of the present invention preferably contains phenylalanine in an amount of 14 mg or more, more preferably 16 mg or more, and even more preferably 25 mg or more per 100 g of the processed barley young leaf material.

  The processed barley leaf material of the present invention preferably contains threonine (threonine) in an amount of 25 mg or more, more preferably 30 mg or more, and even more preferably 35 mg or more per 100 g of the processed barley young leaf. The processed barley leaf material of the present invention preferably contains valine in an amount of 30 mg or more, more preferably 40 mg or more, and even more preferably 45 mg or more per 100 g of the processed barley young leaf product.

  The processed barley leaf material of the present invention preferably contains leucine in an amount of 19 mg or more, more preferably 20 mg or more, and even more preferably 25 mg or more per 100 g of the processed barley young leaf product. Further, the processed barley leaf material of the present invention preferably contains isoleucine in an amount of 20 mg or more, more preferably 24 mg or more, and even more preferably 25 mg or more per 100 g of the processed barley young leaf product. The processed barley leaf material of the present invention preferably contains histidine in an amount of 8 mg or more, more preferably 10 mg or more, and even more preferably 15 mg or more per 100 g of the processed barley young leaf product.

  In addition, the processed barley leaf product of the present invention has a higher ratio of serine to glycine (serine / glycine) than that of a processed barley leaf product that has not been subjected to a preservation step, from the viewpoint of more effectively exhibiting a cosmetic effect. Is preferred. For example, the ratio of serine to glycine (serine / glycine) is preferably 10.0 or more, more preferably 12.0 or more, and even more preferably 15.0 or more. The upper limit is preferably 25.0, and more preferably 20.0.

  In addition, from the viewpoint of more effectively exerting a cosmetic effect, it is preferable that the ratio of aspartic acid to alanine (aspartic acid / alanine) is higher than that of a processed barley young leaf product that has not been subjected to a preservation step. For example, the ratio of aspartic acid to alanine (aspartic acid / alanine) is preferably 5.0 or more, more preferably 10.0 or more, and even more preferably 12.0 or more. The upper limit is preferably 25.0.

  In addition, from the viewpoint of more effectively exerting a beauty effect, the ratio of glutamic acid to alanine (glutamic acid / alanine) is preferably larger than that of a processed barley young leaf product that has not been subjected to a preservation step. For example, the ratio of glutamic acid to alanine (glutamic acid / alanine) is preferably 4.0 or more, more preferably 5.0 or more, and even more preferably 6.0 or more. The upper limit is preferably 10.0.

  The amino acid contained in the processed barley young leaf product of the present invention may not be an amino acid derived from barley young leaf. For example, a processed barley leaf product of the present invention can be obtained by adding another plant material containing an amino acid or a purified amino acid to the barley leaf young leaves and adjusting the content and the mixing ratio to the above-mentioned contents.

  The processed barley young leaf product of the present invention may be, for example, a pharmaceutical (including quasi-drugs), a food for specified health use, a nutritionally functional food, or a functional food that has been shown to have an indication of efficacy by a predetermined organization such as a functionally labeled food. And so on, so-called health foods, general foods, food additives, feeds and the like. Examples of the form include tablets, capsules, powders, granules, liquids, granules, rods, plates, blocks, solids, rounds, pastes, creams, caplets, gels, and chewables. Shape, stick shape and the like, and a powder shape is preferable.

  Specifically, for example, the processed barley young leaf product of the present invention can be used as a powdered beverage alone or mixed with other green juice materials. That is, the processed barley leaf material of the present invention can be used as a powdered beverage (green juice). Examples of other green juice materials include kale, tomorrow's leaf, kumazasa, long-lived grass, mugwort and the like.

  In addition, the processed barley young leaf product of the present invention can be used as an extraction pack beverage by storing the barley young leaf alone or mixed with other green juice materials in an extraction pack (tea pack). That is, the processed barley leaf material of the present invention can be used as an extract pack beverage.

  The processed barley young leaf product of the present invention can contain, for example, proteins, dietary fibers such as water-soluble dietary fiber and insoluble dietary fiber, minerals, plants or processed plant products, algae, and microorganisms such as lactic acid bacteria. Further, if necessary, saccharides such as dextrin and starch, oligosaccharides, sweeteners, acidulants, coloring agents, thickeners, brighteners, excipients, vitamins, nutritional supplements, usually used in the food field, if necessary. Agents, lubricants, stabilizers, emulsifiers, food additives, seasonings and the like can be incorporated.

  The powdery processed barley young leaf product of the present invention has low dispersibility and is hardly scattered during production, and is therefore advantageous for production of powdered beverages and extraction-packed beverages containing powder.

  Moreover, the processed barley leaf material of the present invention has a cosmetic effect and can be used as a cosmetic composition used for beauty.

  The cosmetic composition of the present invention contains the processed barley young leaf product of the present invention, and is not particularly limited as long as it can be distinguished from other products as a product in that it is used for beauty. For example, any of the main body, the packaging, the instruction manual, and the advertisement of the product according to the present invention indicating that it has a cosmetic effect function is included in the scope of the present invention. For example, "barrier to skin", "protect skin", "enhance skin barrier function", "enhance skin moisturizing power", "happy with beauty", "happy with skin", "support beauty" , "Support beauty", "Support women who want to be beautiful", "Pursue beauty", "Beauty", "Beauty from inside the body", "Healthy beauty", Examples of displaying “extract beauty”, “keep beauty” and the like can be given.

  The above-mentioned cosmetic composition of the present invention may contain other components other than those described above, if necessary. Other components include, for example, water-soluble vitamins (vitamin B1, B2, B3, B5, B6, B12, B13, B15, B17, biotin, choline, folic acid, inositol, PABA, vitamin C, vitamin P), oil-soluble Vitamins such as vitamins (vitamin A, D, E, K); minerals such as calcium, magnesium and phosphorus; sulfur-containing compounds contained in taurine and garlic; flavanoids or flavonoids such as hesperidin and quercetin; Protein; peptide; amino acid; animal fat / oil; vegetable fat / oil; pulverized product or extract of animal or plant.

Hereinafter, the present invention will be described based on examples.
[Preparation of processed barley leaves (dry powder)]
The young leaves of the harvested Rojo barley are stored at an average storage temperature of 4 ° C (storage period of 2 days and 4 days), an average storage temperature of 7.5 ° C (storage period of 2 days and 4 days), and an average storage temperature of 18 ° C (storage period of 2 days). , 4 days), subjected to a blanching treatment with hot water, and then dried and pulverized to obtain a dry powder.
As a comparison (control), a dry powder was obtained in the same manner as described above except that the preservation treatment was omitted. That is, a blanching treatment was performed immediately after the harvest.

(Measurement of amino acid amount)
The amount of amino acids was measured for the produced dry powder. The measurement was performed by a precolumn derivatization method using an HPLC system manufactured by Agilent.

  Table 1 shows the results.

As shown in Table 1, the amount of aspartic acid, serine, glutamic acid, and tyrosine having a beautiful skin effect is increasing, and the dry powder (barley young leaf processed product) produced by the production method of the present invention is expected to have an excellent cosmetic effect. can do. In addition, essential amino acids such as tryptophan, lysine, methionine, phenylalanine, threonine (threonine), valine, leucine, isoleucine, and histidine are all increased, and the essential amino acids can be efficiently ingested. In addition, any of the branched-chain amino acids such as valine, leucine, and isoleucine have been increased, and an effect of improving muscles by repairing muscle tissue can be expected.
The amount of amino acid was also measured for the dry powder for the control, which was stored at 4 ° C. or 7 ° C. for 4 days after preparation, but the amount of amino acid was not substantially changed.

(Dispersion test)
Barley young leaf dry powder (average storage temperature: 4 ° C., 7.5 ° C., 18 ° C., storage period: 4 days) according to the example was sieved (nominal size: 710). A 10 g sample was weighed, and the degree of dispersion was measured using a powder tester “Powder Tester PT-X” manufactured by Hosokawa Micron Corporation. The measurement of the degree of dispersion was performed according to the manual of the device.
In addition, it carried out similarly about the barley young leaf dry powder concerning a control.

The degree of dispersion is measured by the following method.
A sample having a prescribed weight (W) is dropped from a prescribed height onto a tray, and the weight (W1) of the sample on the tray is measured. Further, the degree of dispersion is calculated by the following equation.

    Dispersion (%) = (W−W1) / W × 100

  Table 2 shows the results of the dispersion test.

  As for the degree of dispersion, the lower the numerical value, the lower the dispersibility. That is, as shown in Table 2, the processed barley young leaf product of the example has low dispersibility and is hard to be scattered when producing a powdered beverage such as green juice, and therefore, the powdered beverage or the extracted packed beverage containing powder is used. Suitable for manufacturing.

(Brix test (sugar test))
In a Falcon tube, 0.5 g of each sample was dissolved using 9.5 mL of tap water. 300 μL of the sample solution was placed on the measurement section of the Brix meter with a pipette, and the measurement button was pressed to measure Brix.

  Table 3 shows the results of the Brix test.

  As shown in Table 3, the processed barley young leaf product of the example has a high Brix value and has a stronger sweetness than the comparative example.

[Manufacture of barley young leaf dry powder tea pack]
3 g of the barley young leaf dry powder (average storage temperature: 7.5 ° C., storage period: 4 days) according to the above-prepared Example was packed in a tea pack to prepare a barley young leaf dry powder tea pack. Similarly, 3 g of the barley young leaf dry powder according to the control was packed in a tea pack to produce a tea bar of the barley young leaf dry powder.

  In addition, the barley young leaf dry powder according to the above Examples and Controls was placed in an IH heater pot, respectively, and heated with an IH heater (medium heat setting) for 15 minutes while stirring to roast the barley young leaf dry powder. Each 3 g of the roasted barley young leaf dry powder was packed in a tea pack to prepare a tea pack of roasted barley young leaf dry powder.

(Sensory test)
200 mL of hot water (90 ° C.) was poured into the produced tea pack of barley young leaf dry powder (including 3 g of barley young leaf dry powder), and left for 2 minutes. Thereafter, the tea pack was removed and a sensory test was performed.

  As shown in Table 4 below, the sensory test was performed by comparing the manufactured tea packs with Samples A to D, and comparing Samples A and B, and Samples C and D, respectively.

The evaluation criteria (points) are as follows. The average value of five subjects was calculated.
<Evaluation of B for A>
Very good compared to A 3
Good compared to A 2
Slightly better than A 1
Same as A 0
Slightly worse than A -1
Bad compared to A -2
Very bad compared to A -3

<Evaluation of D for C>
Very good compared to C 3
Good compared to C 2
Slightly better than C 1
Same as C 0
Slightly worse than C -1
Bad compared to C -2
Very bad compared to C -3

  Table 5 shows the results of the evaluation of B with respect to A.

  Table 6 shows the results of the evaluation of D with respect to C.

  As shown in Tables 5 and 6, the tea pack beverage using the barley young leaf dry powder according to the example is superior in any of the evaluation items as compared with the tea pack beverage using the barley young leaf dry powder according to the control. Was. In particular, when the young barley leaves were roasted (Table 6), the difference from the control was remarkable.

  The raw materials were mixed according to the mixing ratios described in the following formulation examples to produce a processed barley leaf young product as a powdered beverage. All of the powdered drinks had good taste and were easy to drink.

The processed barley leaf material of the present invention is industrially useful because it can be used as a food such as a powdered beverage.

Claims (8)

A preservation process for preserving the harvested young barley leaves,
Having a processing step of processing barley young leaves after storage,
A method for producing a processed barley leaf material, wherein the preservation process in the preservation step is performed under the following conditional expression.
(Conditional expression)
2 (days ℃) ≤ number of storage days (days) x average storage temperature (℃) ≤ 250 (days ℃)   The method according to claim 1, wherein the average storage temperature in the storage step is 2 to 25C.   3. The method for producing a processed barley leaf material according to claim 1, wherein the manufactured processed barley leaf material is a powder.   The manufactured barley young leaf product, compared to a barley young leaf processed product that has not been subjected to a preservation step, contains more serine and tyrosine, respectively, The barley young leaf product according to any one of claims 1 to 3, The method of manufacturing the workpiece.   A processed barley leaf material comprising 30 mg or more of serine and 10 mg or more of tyrosine per 100 g.   A processed barley leaf material, wherein the ratio of serine to glycine (serine / glycine) is 10.0 or more.   A powdered beverage comprising the processed barley leaf material according to claim 5.   An extract pack beverage, wherein the processed barley young leaf product according to claim 5 or 6 is contained in an extract pack.