JP5740635B2 - Composition for growing lactic acid bacteria - Google Patents

Description

  The present invention relates to a composition for growing lactic acid bacteria using barley stems and / or leaves (hereinafter referred to as “stems and leaves”).

  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.

  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.

  In addition, barley stalks and leaves are also used as plant materials used in food and drink compositions for green juice. 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.

  Conventionally, Nijo barley foliage has been widely used as barley foliage used in food and drink compositions for green juice. Moreover, the composition for eating and drinking for green juice using the stem and leaves of Rojo barley is also known (refer patent document 2). 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 regarding the taste and the like of the food and drink composition for green juice, and the same applies to the food and drink composition for green juice using barley stems and leaves. . In order to dispel such an image about the composition for eating and drinking using barley stalks and leaves, the green color is brilliant, the appearance is beautiful, and the taste, bitterness, blue odor, etc. are reduced. It is demanded to improve. However, there is a theory that the composition for eating and drinking green juice using barley stalks and leaves tends to decrease sweetness or tend to increase when it tries to make the color vivid. Conventional food and beverage compositions for barley juice using barley stalks and leaves are not sufficient in terms of achieving both a beautiful appearance and a good flavor.

JP 2013-31426 A JP 2011-51948 A

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

  Accordingly, an 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. Another object of the present invention is to provide a food and drink composition for green juice that is beautiful in appearance because of its vivid color and has a good flavor and high palatability.

  The present inventors have intensively studied the lactic acid bacteria growth action of the composition for growing lactic acid bacteria using barley stalks and leaves and the green vividness and flavor of the food and drink composition for green juice. It was found that the composition for growing lactic acid bacteria using the stalks and leaves of the present invention had a higher effect of growing lactic acid bacteria than the composition for growing lactic acid bacteria using the foliage of Nijo barley. In addition, the composition for growing lactic acid bacteria using specific varieties of six-rowed barley stalks and leaves, when used as a food and drink composition for green juice, compared to the conventional green juice products using either Nijo barley or Rojo barley The present inventors have found that the color is vivid, the appearance is beautiful, the flavor is good, and the palatability is high, and the present invention has been completed.

The present invention includes a stalk and / or leaf of Rojo barley, and the Rojo barley is at least one varieties selected from doubling, silky snow, ichibanboshi, hanagimugi, Kashimagoru, Shunrai, and fiber snow. The present invention provides a composition for growing lactic acid bacteria.

The composition for growing lactic acid bacteria of the present invention can grow lactic acid bacteria well.
In addition, the composition for growing lactic acid bacteria using specific varieties of Rokujo barley stalks and leaves, when used as a food and drink composition for green juice, has a beautiful appearance due to its vivid color, good flavor, and high palatability .

FIG. 1 is a photograph showing the results of a lactic acid bacteria growth test in Examples and Comparative Examples. FIG. 2 is a graph showing the results of sensory evaluation in Examples and Comparative Examples regarding “color vividness”. FIG. 3 is a graph showing the results of sensory evaluation in the examples and comparative examples for “weakness and sweetness of sashimi”. FIG. 4 is a graph showing the results of sensory evaluation in Examples and Comparative Examples regarding “weakness and deliciousness of egumi”. FIG. 5 is a graph showing the results of sensory evaluation in Examples and Comparative Examples for “weakness of blue odor, strength of sweetness, and deliciousness”.

Hereinafter, the present invention will be described based on preferred embodiments thereof.
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 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 young foliage from barley having a height of 10 cm or more, preferably 10 to 90 cm, more preferably about 30 to 60 cm. It is not limited. 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 growing lactic acid bacteria 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. A method of pulverizing can be mentioned (see JP 2004000210 A). Further, for example, there is a method (see Japanese Patent Application Laid-Open No. 2002-0665204) in which barley stalks and leaves are cut, then blanched, then twisted, then dried and pulverized. Further, for example, there may be mentioned a method in which barley foliage is dried and coarsely pulverized, then heated at 110 ° C. or higher, and further finely pulverized (see JP 2003-033151 A).

  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 or less. And is fluidized.

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 obtaining a juice by squeezing with a mechanical crushing means such as a mixer or a juicer, and removing a crude solid by means of sieving or filtration, if necessary. Specifically, the methods described in JP-A Nos. 08-245408 and 09-047252 can be mentioned.
In addition, as a method for obtaining an extract of barley foliage, 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, and heated and extracted as necessary. The method of doing can be mentioned. The extract may be concentrated as necessary.

  The composition for growing lactic acid bacteria of the present invention can be in any form using the processed product. The form of the composition for growing lactic acid bacteria of the present invention is a form suitable for oral intake such as food and drink, for example, powder, granule, granule, tablet, rod, plate, block, solid, round, Liquid, candy, paste, cream, capsule like hard capsule or soft capsule, caplet, tablet, gel, jelly, gummy, wafer, biscuit, cookie, chewable, syrup, Each form, such as a stick shape, is mentioned.

  The composition for growing lactic acid bacteria of the present invention may consist only of the processed product of the above-mentioned six-row barley foliage, but may contain other components in addition to the above-mentioned six-row barley foliage. Examples of the other components include vitamins such as vitamin A, vitamin C and vitamin E, gelatin, collagen peptides, proteins such as plant-derived proteins, water-soluble dietary fibers such as indigestible dextrin, polydextrose, and beets Oligosaccharides such as oligosaccharides, soybean oligosaccharides, xylo-oligosaccharides, fructooligosaccharides and isomaltoligosaccharides, minerals such as calcium, magnesium and iron, mucopolysaccharides such as N-acetylglucosamine, hyaluronic acid and chondroitin sulfate, milk, fermentation Milk, dairy products such as skim milk, soy milk, soy milk products such as soy milk powder, lemon, apple, tomorrow, kale, sweet potato, sweet potato stem, potato, carrot, pumpkin, bitter gourd, tomato, green peas, morohaya, spirulina Plants or plant processed products, lactic acid bacteria, natto bacteria, dairy Can be formulated fungus, Aspergillus, microorganisms such as yeast,. Further, as required, usually used in the field of food, dextrin, glucose, lactose, sucrose, maltose, fructose, erythritol, trehalose, maltitol, xylitol, sugars such as starch, stevia, acesulfame potassium, sucralose, aspartame, thaumatin, Sweeteners such as 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, silicon dioxide, Examples of the production agent include cellulose and calcium stearate. Other ingredients include various excipients, binders, lubricants, stabilizers, diluents, extenders, thickeners, emulsifiers, colorants, flavors, food additives, seasonings. And so on. The content of other components can be appropriately selected according to the form of the composition for growing lactic acid bacteria of the present invention.

  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 processed product of barley foliage, for example, as is apparent from the description of Evaluation Example 1 in the examples described later, in the present invention, conventional processed products in the form of a plurality of different processed products such as dried powder and juice of foliage 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 faecali Enterococcus faesium (sometimes called Streptococcus faesium), Streptococcus thermophilus, Lactococcus lactis (sometimes called Streptococcus lactis), Leuconostoc mesenteroides, Leuconostoc oenos, Pediococcus acidilactici , Pediococcus pentosaceus, Staphylococcus carnosus, Staphylococcus xylosus, Tetragenococcus halophilus, Bacillus coagulans, Bacillus mesentericus and the like. 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.

  The content of the processed barley foliage in the medium for lactic acid bacteria is not particularly limited and may be appropriately selected according to the purpose. However, the lower limit is preferably 0.002% by mass or more, 0.003 mass% or more is more preferable, 0.01 mass% or more is still more preferable, 0.1 mass% or more is especially preferable, and as an upper limit, 90 mass% or less is especially preferable. 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 of the present invention can grow lactic acid bacteria in vivo. The composition for growing lactic acid bacteria of the present invention may promote lactic acid bacteria growth in vitro.

The composition for growing lactic acid bacteria of the present invention can grow lactic acid bacteria inexpensively and easily by using this composition, and moreover, the composition of lactic acid bacteria can be compared with the conventional composition for growing lactic acid bacteria using Nijo barley foliage. Since the growth promoting effect is high, for example, it can be suitably used as an additive for materials containing lactic acid bacteria, foods, food materials, food compositions and the like.
Similarly, the medium for lactic acid bacteria containing the composition for growing lactic acid bacteria of the present invention can grow lactic acid bacteria inexpensively and easily by using this medium, and also uses conventional Nijo barley foliage. Since the growth promoting effect of lactic acid bacteria is higher than that of lactic acid bacteria growth medium, it can be suitably used for culturing lactic acid bacteria and is excellent in safety. For example, materials containing lactic acid bacteria, foods, food materials It can be suitably used as an additive such as a food composition.

  The composition for growing lactic acid bacteria of the present invention can also be used as a food and drink composition for green juice. Hereinafter, the composition for eating and drinking green juice using the composition for growing lactic acid bacteria of the present invention (hereinafter also referred to as “the composition for eating and drinking green juice of the present invention”) will be described.

The food and drink composition for green juice of the present invention is a food and drink composition for green juice using stalks and leaves of Rokujo barley, and as Rokujo barley, doubling, silky snow, Sanuki hadaka, Daishimochi, Ichibanboshi, Haga It is the composition for eating and drinking for green juice using at least one kind of Nemugi and Kashimagoru. The food and drink composition for green juice according to the present invention uses the stems and leaves of these specific varieties of Rokujo barley, so that food and drink for conventional Aojiru using young leaves such as Nijo barley and Rokujo barley variety “Akagami Riki” are used. Compared with the composition for use, it is possible to achieve both the beauty of appearance due to vivid colors and the good flavor. In particular, when the food and drink composition for green juice 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 explaining the flavor of the composition for eating and drinking of green juice of the present invention, the composition for eating and drinking of green juice of the present invention is compared with the conventional composition of eating and drinking for green juice. Despite the vivid green color, the sweetness is strong and the gummy is weak. Moreover, the food / beverage composition for green juices of this invention has a weak taste, a green odor, and can be ingested deliciously compared with the conventional food / beverage composition for green juices.
In particular, in order to make the food and drink composition for green juice of the present invention more vivid while improving the flavor, among the above seven varieties, doubling, silky snow, sanuki hadaka, daishimochi and ichibanboshi It is preferable to use one or more selected from

  Among the processed products of the six kinds of barley stalks and leaves of at least one of the above seven varieties, in particular, the use of the dry powder of the stalks and leaves makes the food and drink composition for green juice of the present invention even more colored. Is preferable because it can be vivid and has a good flavor, and can be rich in dietary fiber.

  The food and drink composition for green juice of the present invention is preferably in the form of a powder because the color is vivid when mixed with water. In addition, when the food and drink composition for green juice of the present invention is in the form of a solid, as described above, it is made into a liquid mixed with water and taken orally such as drinking the liquid. However, it may be taken orally as a solid depending on the taste of the person taking it. Further, not only water but also milk, soy milk, fruit juice drink, whey drink, soft drink, yogurt 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.

  Since the food and drink composition for green juice of the present invention contains a large amount of vitamins, minerals, dietary fiber and the like derived from barley stalks and leaves, it is useful to maintain health.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, the scope of the present invention is not limited to such examples.

[Example 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 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 leaves were finely pulverized so that 90% or more passed through the 200-mesh section to obtain dry powder samples of foliage.

[Examples 2 to 9, Comparative Examples 1 to 13]
About Examples 2-9 and Comparative Examples 1-13, instead of the varieties used in Example 1, the barley varieties shown in Table 1 below were used in the same manner as in Example 1, except that the dried powder of foliage A sample was obtained. In addition, the barley variety of Comparative Example 9 was used as a standard product of the following Evaluation Examples 2-1 to 3-3.
Of these, from the barley foliage of the varieties of Examples 2, 5, 8, and 9 and Comparative Example 9, barley juice samples were also obtained by the following method.
As the raw material, stems and leaves cut off with a height of 10 to 90 cm were used. This was washed with water to remove adhering mud and the like. The leaves were cut into pieces, and the juice pieces were obtained by squeezing the pieces.

[Evaluation Example 1]
For the dry powder samples of the foliage obtained in Examples 1, 2, 6, 7 and Comparative Examples 9 and 10, the following <Lactic Acid Bacteria Growth Test 1> was performed as a model test of the lactic acid bacteria growth effect in vivo. <Lactic acid bacteria growth test 1>
(Creation of powder sample 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 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. 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 containing the powder sample for lactic acid bacteria obtained above. Then, static culture was performed under conditions of 35 ° 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. The average value of the obtained CFU values (cfu / g) is shown in Table 2 below as the number of lactic acid bacteria. Specifically, in Examples 1 and 2, the above static culture was performed in triplicate, and the culture solution obtained in each of the static cultures performed in triplicate was subjected to CFU measurement in duplicate for a total of six series. In Examples 6 and 7 and Comparative Examples 9 and 10, the above static culture was performed in series, and the CFU measurement of the obtained culture solution was performed in duplicate. . Reference Example 1 in Table 3 and FIG. 1 shows the result of the same CFU measurement for a negative control in which 1 ml of PBS was added to 9 ml of a medium for lactic acid bacteria and the mixture was statically cultured in the same manner.

  From the results shown in Table 2 and FIG. 1, 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, for the dried powder samples of the foliage obtained in Examples 5, 8, 9 and Comparative Example 9 and the juice samples obtained in Examples 2, 5, 8, 9 and Comparative Example 9, the above <Lactic Acid Bacteria Growth <Lactic acid bacteria growth test 2> similar to 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 3, as a processed product of stalks and leaves of Rojo barley, not only when using dry powder of stalks and leaves, but also when cultivating lactic acid bacteria using squeezed leaves and leaves, a comparison of processed products 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.

[Evaluation Example 2]
Each sample was obtained by mixing 1.8 g of the powder samples of Examples 1 to 5 and Comparative Examples 1 to 9 with 100 ml of water. Among these samples, a sample obtained from the powder sample of Comparative Example 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 2-1 (color vividness)
The 10 test subjects were asked whether each of the samples of Examples 1 to 5 and Comparative Examples 1 to 8 was brighter than the sample of Comparative Example 9 as a standard product. The number of people who answered that “green is brighter than the standard product” for each sample is shown in the graph of FIG. 2 as an evaluation point of color vividness. As shown in FIG. 2, Rojo Barley (Examples 1 to 5 and Comparative Example 1) has a brighter color and higher palatability than Nijo Barley (Comparative Examples 2 to 8 and Comparative Example 9). I understand.

(2) Evaluation example 2-2 (weakness and sweetness of egumi)
The 10 subjects were allowed to compare each sample of Examples 1 to 5 and Comparative Examples 1 to 8 with the sample of Comparative Example 9 which is a standard product, and "Egumi is weak" compared to the standard product, I asked them whether they felt sweet or not. 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. 3, specific six-row barley (Examples 1 to 5) includes six-row barley (Comparative Example 1) and two-row barley (Comparative Example 9) conventionally used in green juice, and other two-row barley. Compared with (Comparative Examples 2-8), it is understood that it is easy to drink and has high palatability because it is weak and sweet.

(3) Evaluation example 2-3 (weakness and deliciousness of egumi)
The 10 subjects were allowed to drink and compare each of the samples of Examples 1 to 5 and Comparative Examples 1 to 8 with the sample of Comparative Example 9 which is a standard product. I asked them to answer whether they felt “I want to drink again”. For each sample, the number of respondents who answered that “Egumi is weaker than 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. 4, specific six-row barley (Examples 1 to 5) includes six-row barley (Comparative Example 1) and two-row barley (Comparative Example 9) conventionally used in green juice, and other two-row barley. Compared to (Comparative Examples 2 to 8), it is clear that it is easy to drink and has high palatability because it is weak and delicious.

  As is apparent from the results of FIGS. 2 to 4, the powder samples of each example using doubling, silky snow, sanukihadaka, daishimochi and ichibanboshi as Rokujo barley are excellent in green vividness when mixed with water. In addition, it is 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 samples of each comparative example using Nijo barley were each implemented in terms of vividness of color, weakness of sweetness and sweetness, and weakness of sweetness and deliciousness. It turns out to be inferior to the example powder sample. In addition, the powder sample of the comparative example using Rokujo barley “Akagami Riki” has the same vividness as the powder sample of each example, but it is weak in sweetness and strong in sweetness. It turns out that it is inferior in that it is weak and delicious. Therefore, it is possible to obtain a food / beverage composition for green juice with excellent appearance and taste, good flavor, and high palatability by using doubling, silky snow, sanukihadaka, daishimochi and ichibanboshi among the six bars. It is.

[Evaluation Example 3]
Each sample was obtained by mixing 1.8 g of powder samples of Examples 1, 2, 6, 7 and Comparative Examples 9 to 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.
(4) Evaluation example 3-1 (weakness of blue odor)
The 10 subjects were allowed to drink and compare each of the samples of Examples 1, 2, 6, 7 and Comparative Examples 10 to 13 with the sample of Comparative Example 9, which was a standard product, and had a blue odor compared to the standard product. I was asked whether I felt weak or not. The number of people who answered that “blue-blue odor is weaker than that of the standard product” for each sample is shown in the graph of FIG. 5 as an evaluation point for the weakness of blue odor.

(5) Evaluation Example 3-2 (Intensity of sweetness)
The above 10 subjects were allowed to drink each sample of Examples 1, 2, 6, 7 and Comparative Examples 10-13 with the sample of Comparative Example 9 which is a standard product, and the sweetness was stronger than the standard product. I answered whether or not I felt. The number of people who answered that each sample “is sweeter than the standard product” is shown in the graph of FIG. 5 as an evaluation score of sweetness intensity.

(6) Evaluation example 3-3 (deliciousness)
The 10 subjects were allowed to drink and compare each sample of Examples 1, 2, 6, 7 and Comparative Examples 10 to 13 with the sample of Comparative Example 9, which is a standard product. I answered whether or not I felt. 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. 5, the powder samples of each example using double harvesting, 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. In contrast, the powder samples of Comparative Examples 10 to 13 using Nijo barley have a total of less than 15 evaluation points for each of the above items, and are inferior to the powder samples of each Example in terms of flavor. I understand. Therefore, it is possible to obtain a food and drink composition for green juice having a good flavor and high palatability by using doubling, silky snow, aganemugi and Kashimagoru among the six bars.

Claims (1)

Contains dried or squeezed stalk and / or leaf of six-joo barley,
A composition for growing lactic acid bacteria, characterized in that 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.