JP7004344B2 - Barley leaves and / or stems cultivated using Andosols, barley leaves and / or stems from Aso, food and drink compositions containing them, barley stems and / or leaves cultivation method - Google Patents

Description

The present invention comprises six-row barley leaves and / or stems cultivated using soil containing at least a part of black boku soil and used for a food and drink composition, and a food and drink composition containing these; Kumamoto Prefecture. Barley leaves and / or stems cultivated in the Aso area, and food and drink compositions containing them; barley leaves and / or cultivated under conditions where a daily range of 10 ° C or higher per month lasts for 3 months or longer. With respect to the stem and the food and drink composition containing it.

The food and drink composition for green juice is processed into a dry powder, a juice powder, or the like, which contains leaves and stems of a plant. Food and drink compositions for green juice are used as health foods because they can easily ingest vegetable components.

Barley is one of the plants used in the food and drink composition for green juice. Barley is native to Central Asia and is an annual or perennial herb belonging to the Gramineae family. Young barley leaves are said to be rich in vitamins, minerals, amino acids, dietary fiber, chlorophyll, and SOD enzymes. Barley is classified into two-row barley and six-row barley according to the spike shape. The number of rows of fruits attached to the ears differs between Nijo barley and Rokujo barley, and when the ears are viewed from above, Nijo barley has two rows and six-row barley has six rows of fruits. Rojo barley is said to have arrived in Japan via Korea in the 2nd and 3rd centuries, and is used as a raw material for barley tea in addition to being used as millet. On the other hand, Nijo barley is said to have been introduced to Japan from Europe and the United States in the Meiji era, and is mainly used for brewing.

Most of the barley nuts are cultivated by back cropping or conversion of paddy fields, but in some areas such as the Kanto region, they are cultivated in fields. In particular, in northern Kanto, where wheat cultivation is flourishing, barley is cultivated in fields consisting of Andosols, which are soils containing a large amount of humus, with volcanic ash soil as the base material (see Non-Patent Document 1).

In addition, with the increasing popularity of green juice as a health food, consumers are demanding green juice that is more nutritious, delicious and easy to drink. For example, in Patent Document 1, by incorporating white fungus powder in green leaf powder and / or green leaf juice, green juice having excellent taste, aroma, and throat is provided without impairing nutrients. In Patent Document 2, tea leaves, morus alba leaves, and young barley leaves are finely ground, and brown sugar powder, honey powder, and granulated sugar are added to provide a powdered food that is easy to drink and has a good flavor and color tone.

Further, in Patent Document 3, hydroponic cultivation of potatoes is carried out under a day length condition of 10 to 15 hours during the above-ground growing period, when the minimum temperature at night is less than 25 ° C and the daily range from the daytime temperature is 3 ° C or more. By doing so, it is disclosed that a large number of tubers can be efficiently produced. Patent Document 4 discloses a method for processing young barley leaves to improve palatability.

Japanese Unexamined Patent Publication No. 2006-1676776 Japanese Unexamined Patent Publication No. 2005-210972 Japanese Unexamined Patent Publication No. 2004-73214 Japanese Unexamined Patent Publication No. 5-7471

Takuji Tonooka, 4 others, "Improvement of barley barley quality in Andosols-Usefulness of starch mutant traits presenting powdery endosperm-", Journal of the Crop Science Society of Japan, 2010, Vol. 79, No. 3, p. 296-307

However, as described in Non-Patent Document 1, when barley is cultivated in Andosols, the protein content of the grains is higher than that in the gray lowland soil paddy field, and as a result, the proportion of vitreous grains is increased. Therefore, the quality of the barley is significantly deteriorated. Therefore, in order to obtain high-quality refined barley, it is preferable to plant barley in paddy fields.

On the other hand, there is no known literature detailing in what fields barley should be cultivated for the purpose of harvesting barley leaves and stems. In particular, no literature has been known that describes how to obtain leaves and stems of six-rowed barley suitable for a food and drink composition for green juice.

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

Therefore, an object of the present invention is to provide leaves and / or stems of six-rowed barley suitable for food and drink compositions such as green juice, and further to include such leaves and / or stems of six-rowed barley. It is an object of the present invention to provide a highly suitable, nutritious and highly palatable edible composition.

Further, the subject of the present invention is not to improve the taste and maintain or improve the nutritional value of foods and drinks such as green juice by adding additives, but to improve the taste and nutritional value of the raw material itself. / Or to provide a stem.

Further, the subject of the present invention is the cultivation of barley stalks and / or leaves which can grow large in a short period of time, efficiently produce barley stalks and / or leaves, and can enhance the taste and nutritional value. To provide a method.

As a result of diligent research on the above-mentioned problems, the present inventors surprisingly used the conventional cultivation method for the leaves and stems of six-rowed barley by the cultivation method using black-boiled soil, which was considered to cause poor milling. Compared to the leaves and stems of six-rowed barley obtained using it, it is highly suitable for cultivation, rich in nutrition, beautiful in appearance, and has a good flavor, so it is suitable as a raw material for food and drink compositions such as green juice. It has been found that the food and drink composition using this is rich in nutrition and highly palatable. In addition, by cultivating six-row barley in the Aso area of Kumamoto prefecture, the growth of barley stems and leaves is good, the content of specific nutrients is significantly improved, and the nutrients affect the taste. I found it. Furthermore, it was found that barley stems and leaves can be grown large in a short period of time and at the same time, the taste and nutritional value can be enhanced by cultivating the barley under the condition that the daily range of 10 ° C or more continues for 3 months or more on average. rice field. The present invention has been completed based on these findings.

The present invention is summarized as follows.
[1] Leaves and / or stems of six-rowed barley cultivated using soil containing at least part of Andosols.
[2] Leaves and / or stems of six-rowed barley cultivated using soil containing at least part of Andosols and used in food and drink compositions.
[3] Compared to those cultivated using red clay, at least one characteristic selected from the group consisting of length, division, color, stem diameter and leaf width is superior, and it is used in food and drink compositions. Six-row barley leaves and / or stems.
[4] A method for cultivating the leaves and / or stems of six-row barley used in a food and drink composition, which comprises a step of cultivating six-row barley seeds or seedlings using soil containing at least a part of Andosols.
[5] Food and drink containing six-row barley leaves and / or stems according to any one of the above [1] to [3], or six-row barley leaves and / or stems obtained by the method according to [4]. Composition for.
[6] Leaves and / or stems of six-row barley cultivated in the Aso area of Kumamoto prefecture.
[7] A food or drink composition containing the barley leaves and / or stems according to the above [6].
[8] A method for cultivating barley stalks and / or leaves, which is cultivated under the condition that the daily range of 10 ° C. or higher continues for 3 months or longer on a monthly average.
[9] The method according to [8] above, wherein the cultivation period is from sowing to before heading.
[10] A food and drink composition containing barley stalks and / or leaves cultivated by the method according to the above [8] or [9].
[11] Barley stalks and / or leaves cultivated under conditions where a monthly average of 10 ° C. or higher is maintained for 3 months or longer.
[12] An Andosols farming method characterized in that six-row barley is cultivated using soil containing at least a part of Andosols.
[13] Aso caldera farming method characterized by cultivating six-row barley in the Aso area of Kumamoto prefecture.

The leaves and / or stems of the six-rowed barley of the present invention are more suitable for cultivation, rich in nutrients, more beautiful in appearance, and more flavorful than the leaves and / or stems of the six-rowed barley obtained by the conventional cultivation method. It is good and suitable for food and drink compositions, especially food and drink compositions for green juice. The food and drink composition of the present invention obtained by using the leaves and / or stems of the six-row barley of the present invention is rich in nutrition and highly palatable.

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

It is a photograph of Andosols. It is a photograph figure which took a photograph of red clay.

Hereinafter, the details of the present invention will be described.

[1. Stalks and leaves of six-rowed barley cultivated using soil containing Andosols of the present invention]
Six-row barley is classified as six-row barley in botanical science, that is, six-row barley (Hordeum vulgare f. Hexastichon) among the barley genus Hordeum of the Gramineae family. It is not particularly limited as long as it bears fruits in 6 rows, and may be a wild species, a hybrid species, or the like. Specific examples of the six-row barley in the present invention include food and drink compositions, and more specifically, food and drink compositions for green juice. The food and drink composition using six-row barley as a raw material in the present invention has higher cultivation suitability, content of nutritional components, and vivid color than the conventional food and drink composition using leaves and stems of two-row barley. It can be provided with the beauty of appearance and the good flavor of the barley. Six-row barley varieties include double-dipped, silky snow, fiber snow, minorimugi, kashimamugi, masakadomugi, susukaze, red god power (registered trademark), early life shaven, shunrai, sanukihadaka, daisimochi, ichibanboshi, haganemugi and kashimagoru. However, it is not limited to these.

In the present invention, the leaves and / or stems of six-rowed barley are leaves, stems or both of six-rowed barley, and the leaves and stems may be a part or all thereof, respectively. In the present specification, leaves and / or stems may be referred to as foliage.

In the present invention, although not particularly limited, in order to enhance the taste and nutritional value of barley foliage, it is preferable to cultivate and harvest barley from sowing to before heading, and it is more preferable to cultivate and harvest barley until just before heading. preferable.

The foliage of the six-rowed barley of the present invention was cultivated using soil containing at least a part of Andosols. In the present invention, cultivation is not particularly limited as long as six-row barley is grown to the extent that leaves and stems can be harvested from seeds and seedlings by a method generally known in the art, and the temperature other than the soil used is used. Conditions such as humidity can be appropriately set by those skilled in the art.

In the present invention, the Andosols are not particularly limited as long as they are generally known Andosols, but for example, they are mainly composed of volcanic ash soil and humus soil, have a color close to black, and have a bubbly feel (lightly). It is known to be smooth soil (see Fig. 1). Compared with red clay (see Fig. 2), it can be seen that the black color is darker. In addition, Andosols have a smaller content of effective phosphoric acid than red soil, and the N: P ratio is about 2 to 5: 12 to 17. Therefore, when barley is cultivated in Andosols, it is possible to avoid excessive supply of phosphorus to barley. Furthermore, Andosols have about twice as much cation exchange capacity as red soil. As a result, Andosols tend to contain abundant amounts of commutative lime, commutative magnesium and commutative potassium as compared to red soil. A non-limiting example of soil analysis data for Andosols is shown in Table 1 below. For reference, soil analysis data of red soil is also shown.

In the present invention, the soil containing at least a part of Andosols is not particularly limited as long as it is Andosols or mixed soil obtained by mixing Andosols with other soils. For example, in the case of mixed soil, the mixing ratio of Andosols and other soils can be Andosols: Other soils = 0.1 to 9.9: 9.9 to 0.1, which is preferable. Is 1 to 9: 9 to 1. When cultivated in mixed soil, by increasing the proportion of Andosols, the length, division, color, stem diameter and leaf width of six-rowed barley are higher than those cultivated in soil different from Andosols, for example, red soil. One of the characteristics of the above or two or more of these characteristics becomes excellent.

The length, division, color, stem diameter and leaf width of six-rowed barley are characteristics that affect the quality of the raw materials of the food and drink composition. The larger the length, stem diameter, and leaf width of six-rowed barley, and the greater the number of divisions, the better the growing condition and the better the cultivation suitability. The color of six-row barley is preferably dark green because it affects the aesthetics of the food and drink composition used as an ingredient. Specifically, when the leaf color scale is used, the average value of one barley leaf is, for example, 4.0 or more, preferably 4.5 or more.

Six-row barley cultivated using soil containing at least part of Andosols, for example, is longer than those cultivated on red soil when the cultivation conditions and cultivation days are the same except for the soil used. It is not particularly limited as long as at least one characteristic selected from the group consisting of division, color, stem diameter and leaf width is good as a raw material for food and drink compositions, and preferably one of these characteristics is cultivated in red soil. 1.1 times or more, more preferably one of these properties was cultivated in red soil 1.2 times or more, and even more preferably one of these properties was cultivated in red soil. It is 1.3 times or more compared to that of the one, or 1.1 times or more of those cultivated in red soil with these two characteristics. For example, if the leaf width of barley cultivated in red soil is 5 cm and the leaf width of barley cultivated in Andosols is 6 cm, the leaf width of barley cultivated in Andosols is the same as that cultivated in Andosols. It will be 1.2 times or more compared to that.

In addition, six-row barley cultivated using soil containing at least part of Andosols is, for example, when the cultivation conditions and the number of cultivation days other than the soil used are the same as those cultivated with red soil. The total polyphenol content and amino acid content tend to be high. Therefore, it is preferable that the stems and leaves of the six-rowed barley of the present invention have a higher total polyphenol content, amino acid content, or both total polyphenol content and amino acid content as compared with those cultivated in red soil.

The foliage of the six-rowed barley of the present invention is used in a food and drink composition. When the foliage of the six-rowed barley of the present invention is used as a raw material for a food and drink composition, one specific variety can be used alone, or two or more varieties can be used in combination with other varieties.

The stems and leaves of the six-rowed barley of the present invention are more suitable for cultivation, rich in nutrients, beautiful in appearance, and have a better flavor than the leaves and stems of the six-rowed barley obtained by the conventional cultivation method. , Suitable as a raw material for food and drink compositions. Therefore, the food and drink composition using the foliage of six-rowed barley of the present invention as a raw material is rich in nutrition and has a higher color than, for example, the food and drink composition using the one cultivated in red clay as a raw material. It is highly palatable with the beauty of appearance and good flavor due to its vividness. In particular, when the edible composition containing the foliage of six-rowed barley of the present invention is in the form of powder, when it is mixed with water, the green color becomes bright. Further, specifically explaining the flavor of the food and drink composition of the present invention, the food and drink composition of the present invention has a brighter green color as described above as compared with the conventional food and drink composition. , Strong sweetness and weak harshness. In addition, the food and drink composition of the present invention has a weaker harshness, a weaker green odor, and can be ingested deliciously as compared with the conventional food and drink composition.

Barley foliage is preferably harvested before the maturity stage, that is, from the beginning of division to the beginning of heading. Specifically, although it varies depending on the variety, it is generally preferable to harvest the foliage from barley having a height of 10 cm or more, particularly about 10 to 90 cm, particularly about 30 to 60 cm, but it is limited to these. It's not a thing. Barley foliage is preferably treated immediately after harvesting. If it takes time to process, it is stored by a storage means usually used by those skilled in the art such as low temperature storage to prevent deterioration of barley foliage.

The foliage of barley can be a processed product that has been subjected to various processing treatments for use as a raw material for a food and drink composition. Examples of such processed products include dry foliage powder, foliage shreds and dry powder thereof, squeezed foliage and dry powder thereof, foliage extract and dry powder thereof, and the like.

For example, a conventionally known method can be used to dry and powder the foliage of barley. As such a method, a method in which a drying treatment and a crushing treatment are combined with respect to the foliage of barley can be used. Either the drying treatment or the pulverizing treatment may be performed first, but it is preferable to perform the drying treatment first. The dry powdering may be combined with this method, if necessary, with one or more treatments selected from treatments such as blanching treatment and sterilization treatment. Further, the number of times of the pulverization treatment may be one or a combination of two or more treatments, but it is preferable to combine a fine pulverization treatment for finer pulverization after the coarse pulverization treatment.

The blanching treatment is a treatment for keeping the green color of the foliage vivid, and examples of the blanching treatment method include hot water treatment and steaming treatment. For the blanching treatment, it is preferable to treat the 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. In addition, when hot water treatment is performed as a branching treatment, the green color of the foliage can be made more vivid by dissolving carbonate such as magnesium carbonate and hydrogen carbonate such as sodium hydrogen carbonate in hot water. It is preferable because it can be done. Further, as the steaming treatment, an intermittent steaming treatment in which the treatment of steaming the foliage with steam and the treatment of cooling under normal pressure or pressure is preferable. In the intermittent steaming treatment, the treatment of steaming with steam 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, but is immersed in cold water, refrigerated, cooled by cold air, vaporized cooling by hot air, and vaporized cooling by combining hot air and cold air. Etc. are used. Of these, evaporative cooling, which is a combination of hot air and cold air, is preferable. Such cooling treatment is carried out so that the product temperature of the foliage is preferably 60 ° C. or lower, more preferably 50 ° C. or lower, and most preferably 40 ° C. or lower. Further, in order to produce a 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 a treatment that physically and chemically kills microbial cells by using temperature, pressure, electromagnetic waves, chemicals, and the like. When the blanching treatment is performed in addition to the drying treatment and the crushing treatment, it is preferable that the blanching treatment is performed before the drying treatment. When the sterilization treatment is performed in addition to the drying treatment and the crushing treatment, it is preferable that the sterilizing treatment is performed after the drying treatment or before or after the crushing treatment.

The drying treatment is preferably a treatment in which the water content of the foliage is 10% or less, particularly 5% or less. This drying process 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, and freeze drying. Drying by heating can be carried out at a temperature and time at which the foliage is not discolored by heating, preferably at 40 ° C to 140 ° C, more preferably at 80 to 130 ° C.

In addition, examples of the crushing treatment include a treatment of crushing by an arbitrary method usually used by those skilled in the art using a crusher, a mill, a blender, a stone mill, or the like. The crushed foliage is sieved as needed, and it is preferable to use, for example, a powder that passes through 30 to 250 mesh as a foliage powder. When the particle size is 250 mesh or less, it is easy to handle during further processing of the foliage powder, and when the particle size is 30 mesh or more, the foliage powder and other materials are uniformly mixed. Is easy.

As a specific method of dry powdering, for example, barley foliage is cut, blanched, and then dried so that the water content is 10% by mass or less, preferably 5% by mass or less, and then dried. Examples thereof include a method of crushing (see JP-A-2004-000210). Further, for example, a method of cutting the foliage of barley, blanching it, then kneading it, and then drying and pulverizing it (see JP-A-2002-062044 and Patent No. 3428956) can also be mentioned. Further, for example, a method of drying the foliage of barley, coarsely pulverizing it, heating it at 110 ° C. or higher, and further pulverizing it (see JP-A-2003-033151 and Japanese Patent No. 3277181) can also be mentioned.

As a method for shredding the foliage of barley, a method usually used by those skilled in the art for shredding plants, such as slicing, crushing, and shredding, can be used. As an example of fragmentation, slurry may be formed. Slurry is performed by subjecting the barley foliage to a mixer, juicer, blender, mascoroider, etc. to make the barley foliage into a thick porridge (a suspension of liquid and solid). By slurrying in this way, the foliage is preferably 80% by mass or more of the strips, preferably with an average diameter of 1 mm or less, more preferably 0.5 mm or less, still more preferably 0.1 mm or less, and most preferably 0.05 mm. It will be fragmented so that it will have fluidity.

Examples of the method for squeezing the barley foliage include squeezing the barley foliage or its fragment, or centrifuging or filtering the barley foliage fragment. As a typical example, there is a method of squeezing the juice by a mechanical crushing means such as a mixer or a juicer, and if necessary, removing the crude solid content by a means such as sieving or filtering to obtain a juice juice. .. Specific examples thereof include the methods described in JP-A-08-245408, JP-A-09-047252, JP-A-5-7471, JP-A-4-341153, and the like, and these known methods. Can be appropriately selected and carried out by those skilled in the art.

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, and hydrous ethanol is added to the barley foliage or its fragment, and the mixture is stirred or heated as necessary. And the method of extraction can be mentioned. The extract may be concentrated if necessary.

Among the processed products of the foliage of six-rowed barley, in particular, the use of the dry powder of the foliage makes the food and drink composition more vivid in color and has a good flavor in the present invention, and the dietary fiber. It is preferable because it can be abundant.

As another aspect of the present invention, there is provided a method for cultivating the foliage of the six-rowed barley of the present invention. The method of the present invention comprises a step of cultivating six-row barley seeds or seedlings using soil containing at least a part of Andosols. As yet another aspect of the present invention, there is provided an Andosols farming method characterized in that six-row barley is cultivated using soil containing at least a part of Andosols. In the method and farming method of the present invention, any step can be adopted in the first or second stage of the above steps as long as the purpose of cultivating the foliage of the six-row barley of the present invention is not impaired.

The content of barley foliage in the solid content of the food and drink composition is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and 1% by mass or more as the lower limit in terms of dry mass. Further preferably, 10% by mass or more is particularly preferable, most preferably 20% by mass or more, and as an upper limit value, 99.9% by mass or less is preferable, 90% by mass or less is more preferable, and 80% by mass or less is particularly preferable. .. When the content of the foliage of the six-rowed barley of the present invention is less than 0.1% by mass, the effect of the present invention may not be fully exhibited.

As another aspect of the present invention, there is provided an edible composition containing the foliage of the six-rowed barley of the present invention or the foliage of the six-rowed barley obtained by the method of the present invention, preferably an edible composition for green juice. The form of the food and drink composition of the present invention is not particularly limited and may be any form. The form of the food and drink composition of the present invention includes, for example, a form suitable for oral ingestion such as eating and drinking, specifically, a powdery form, a granular form, a granular form, a tablet shape, a rod shape, a plate shape, a block shape, and a solid form. , Round, liquid, candy, paste, cream, capsule like hard capsule or soft capsule, caplet, tablet, gel, jelly, gummy, wafer, biscuits, cookie, cake , Chewable, syrup, stick, etc.

Specific examples of the food and drink composition of the present invention include various beverages such as soft beverages, various foods such as bread / confectionery and noodles, and cooked foods. Beverages referred to here include green juice, juice, shakes, smoothies by adding fruit juice, vegetables, dairy products, etc. to green juice, and soft drinks, carbonated drinks, and their sources. Can be mentioned. The beverage referred to here includes not only a liquid composition but also a solid composition which is mixed with a solvent such as water at the time of drinking to form a liquid beverage. Breads and sweets include breads such as bread, sweet bread, French bread, British bread, muffins, steamed bread, donuts, and waffles, butter cakes, sponge cakes, chiffon cakes, hot cakes and other cakes, and sherbets. , Cold cakes such as ice cream, jelly, cookies and the like. Examples of noodles include udon noodles and somen noodles. Examples of cooked products include soups such as curry, stew, miso soup, and vegetable soup, and powdered seasonings based on them.

The food and drink composition of the present invention is in the form of powder (in the form of powder such as powder and granules), and when a mixture mixed with water is orally ingested, it prevents spoilage and is suitable for long-term storage, and the food and drink is suitable for this food and drink. It is preferable because the color is bright when the composition for use is mixed with water. Further, when the food and drink composition of the present invention is in the solid form, as described above, it can be ingested as a liquid mixed with water, and the liquid can be ingested orally. It may be taken orally as a solid, depending on the preference of the patient. In addition to water, it may be added to milk, soymilk, fruit juice drinks, whey drinks, soft drinks, yogurt, pancake mix and the like. Needless to say, it may be used as a food with a nutritional function label or a food for specified health use.

[2. The foliage of six-row barley cultivated in the Aso area of Kumamoto prefecture of the present invention]
The stems and leaves of six-rowed barley used in the present invention are characterized by being cultivated in the Aso area of Kumamoto prefecture. According to the meteorological statistics on the Japan Meteorological Agency website, the climate of the Aso area (for example, Takamori) in 2012 is an annual average precipitation of 240 mm / month, an annual average temperature of 12.8 ° C, and an annual average sunshine time of 135 hours / month. ..

On the other hand, the climate (2012) of Hokkaido (for example, Obihiro), where a lot of barley is cultivated, has an average annual precipitation of 98.1 mm / month, an average annual temperature of 7.2 ° C, and an average annual sunshine time of 157 hours / month. The climate of Saga Prefecture (for example, Tosu), which also grows a lot of barley, has an average annual precipitation of 190 mm / month, and the climate of Torisu and neighboring Kurume has an average annual precipitation of 238. It has an annual average temperature of 1.9 mm / month, an average annual temperature of 12.8 ° C, and an average annual sunshine time of 135 hours / month.

Thus, the climate varies widely from region to region and affects the growth of barley, and as a result, the amount of nutrients contained in the foliage of barley. When the growth of barley is affected, the cultivation aptitude such as length, division, color, leaf width, stem diameter, leaf length, and leaf thickness can be changed. As described in 1 above, the length, division, color, stem diameter and leaf width of six-rowed barley affect the quality of the raw material of the food and drink composition.

Six-row barley cultivated in the Aso area is selected from a group consisting of length, division, color, stem diameter and leaf width, for example, when the cultivation conditions and cultivation days are the same as those cultivated in the Tosu area. It is not particularly limited as long as at least one of these properties is good as a raw material for a food and drink composition, and preferably 1.1 times or more, more than one of these properties is compared with that cultivated in the Tosu area. Preferably one of these characteristics is 1.2 times or more compared to that cultivated in the Tosu area, and more preferably one of these characteristics is 1.3 times or more compared to that cultivated in the Tosu area or these. These two characteristics are more than 1.1 times that of those cultivated in the Tosu area. For example, if the barley cultivated in the Tosu area has a leaf width of 5 cm and the barley cultivated in the Aso area has a leaf width of 6 cm, the barley cultivated in the Aso area has a leaf width of 6 cm. It will be 1.2 times or more compared to that. In the above comparison, it is preferable to use the cultivation days after the 15th day.

The nutrients contained in Rokujo barley cultivated in the Aso area are not particularly limited, but for example, lipids, sugars, dietary fibers, various vitamins, folic acid, inorganic substances such as calcium, magnesium and potassium, polyphenols, chlorophyll, etc. Various amino acids are mentioned, and specific examples thereof include proteins, lipids, sugars, dietary fibers, sodium, vitamin A, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin C, vitamin E, and vitamins. K ₁ , biotin, pantothenic acid, carotene, folic acid, niacin, calcium, magnesium, potassium, phosphorus, zinc, copper, iron, manganese, chromium, iodine, aspartic acid, alanine, arginine, isoleucine, glycine, glutamic acid, cysteine, threonine , Tyrosine, tryptophan, valine, phenylalanine, proline, methionine, lysine, leucine, total amino acid, octacosanol, catechin, gluconic acid, polyphenol, chlorophyll, lutein, γ-aminobutyric acid, β-glucan and the like. In addition, SOD-like activity is also included here.

Examples of nutrients significantly contained in the stems and leaves of the six-row barley of the present invention include amino acids, preferably asparagine, glutamine, aspartic acid, and glutamic acid. Some of these amino acids are also umami ingredients and are thought to affect taste. It was also found that these amino acids were significantly more contained in the foliage of the six-row barley cultivated in the Aso area when the same six-row barley was cultivated in Hokkaido and the Aso area, respectively.

Further, the six-row barley cultivated in the Aso area tends to have a higher total amino acid amount and total chlorophyll amount when the cultivation conditions and the cultivation days are the same as those cultivated in the Tosu area, for example. Therefore, the foliage of six-rowed barley in the present invention has a higher total amino acid content, total chlorophyll content, or all two of them, as compared with those cultivated in the Tosu area, about 31 days after the start of cultivation. Is preferable. Further, it is more preferable that the stems and leaves of the six-rowed barley in the present invention do not have a low total amino acid amount and total chlorophyll amount as compared with those cultivated in the Tosu area about 31 days after the start of cultivation.

As another aspect of the present invention, there is provided an Aso caldera farming method characterized in that six-row barley is cultivated in the Aso area of Kumamoto prefecture. In the farming method of the present invention, any step can be adopted in the first or second stage of the above steps as long as the purpose of cultivating the foliage of the six-row barley of the present invention is not impaired.

The stems and leaves of the six-rowed barley of the present invention can be processed into a food and drink composition such as green juice. When the foliage of the six-row barley of the present invention is used as a raw material for a food and drink composition, one specific variety of six-row barley can be used alone, or two or more varieties can be used in combination with other varieties. Can be done. In addition to the processing method for the food and drink composition, the characteristics of the six-rowed barley, the additives that may be blended as the food and drink composition, and the form of the food and drink composition are described in the above [1. The corresponding description in the foliage of six-rowed barley cultivated using soil containing Andosols of the present invention can be referred to. A preferred embodiment of the present invention is a foliage of six-rowed barley cultivated in the Aso area of Kumamoto prefecture using soil containing at least a part of Andosols.

[3. A method for cultivating barley foliage, which is cultivated under the condition that the monthly average of the present invention has a daily range of 10 ° C. or higher for 3 months or longer]
Six-rowed barley is as described in 1 above, and two-rowed barley has two rows of fruits on its ears. Examples of two-rowed barley include Nishinohoshi, Haruka Nijo, Nishinochikara, and Harushizuku. In the present invention, any barley may be used, but six-row barley is preferable.

In the method for cultivating barley foliage of the present invention, the barley is cultivated under the condition that the daily range of 10 ° C. or higher continues for 3 months or longer on a monthly average. If the daily range is less than 10 ° C, the plant height will not grow well after sowing. The daily range is preferably 10 ° C. to 20 ° C., more preferably 10 ° C. to 15 ° C., and even more preferably 10 ° C. to 13 ° C. on a monthly average. The daily range is the difference between the maximum temperature and the minimum temperature (temperature difference) in a day.

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

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

For the above daily range, barley may be cultivated by selecting a field with such natural conditions, or barley may be cultivated in a field such as a green house where such conditions can be artificially created.

Cultivation conditions other than the above daily range, such as cultivation temperature, day length, drainage, seed preparation, soil improvement, soil pH, fertilization, tillage / leveling, sowing, weeding, treading / drainage, pest control, etc. If so, you can easily select it, but for example, "2. Wheat Cultivation Standards" of "Paddy Rice / Wheat / Soy Cultivation Standards" of the Ministry of Agriculture, Forestry and Fisheries, and "Cultivation and Use of Wheat / Atsushi Koyanagi / Yoshi Watanabe" You can refer to "Teru Hen" and so on.

The above daily range affects the growth of barley, and as a result, the amount of nutrients contained in the foliage of barley. When the growth of barley is affected, the cultivation aptitude such as length, division, color, leaf width, stem diameter, leaf length, and leaf thickness can be changed. As described in 1 above, the length, division, color, stem diameter and leaf width of barley are the characteristics that affect the quality of the raw materials of the food and drink composition.

Barley cultivated under conditions where the monthly average is 10 ° C or higher for 3 months or longer is compared with, for example, barley cultivated under conditions where the monthly average is 10 ° C or higher and the daily range is less than 3 months. When the number of cultivation days is the same, it is not particularly limited as long as at least one characteristic selected from the group consisting of length, division, color, stem diameter and leaf width is good as a raw material for a food and drink composition. Preferably, one of these properties is 1.1 times or more, more preferably one of these properties is 1.2 times or more, still more preferably one of these properties is 1.3 times or more, or two of these properties. 1.1 times or more. For example, barley cultivated under conditions where the monthly average daily range of 10 ° C or higher is less than 3 months and the leaf width is 5 cm, and the monthly average daily range of 10 ° C or higher continues for 3 months or longer. When the leaf width of barley is 6 cm, the leaf width of barley cultivated under the condition that the daily range of 10 ° C. or higher continues for 3 months or more on a monthly average has a daily range of 10 ° C. or higher on a monthly average of less than 3 months. It is 1.2 times more than that cultivated under the conditions. In the above comparison, it is preferable to use the cultivation days after the 15th day.

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

Examples of nutrients that are significantly abundant in the foliage of barley cultivated by the method of the present invention include amino acids, preferably aspartic acid, glutamine, aspartic acid, serine, glutamic acid, histidine, glycine, threonine, valine and isoleucine. Is.
Some of these amino acids are also umami ingredients and are thought to affect taste.
In addition, these amino acids are significantly higher in the foliage of barley cultivated under the condition that the monthly average of 10 ° C or more is continued for 3 months or more when the same six-rowed barley is cultivated in areas with different daily ranges. It turned out that it was contained a lot.

In addition, barley cultivated under the condition that the daily range of 10 ° C or higher continues for 3 months or more on a monthly average is, for example, the barley cultivated under the condition that the daily range of 10 ° C or higher is less than 3 months on a monthly average. In comparison, when the number of cultivation days is the same, the total amount of amino acids and the total amount of chlorophyll tend to be high. Therefore, the barley foliage obtained by the cultivation method of the present invention is cultivated about 31 days after the start of cultivation, as compared with the one cultivated under the condition that the daily range of 10 ° C. or higher is less than 3 months on average. It is preferable that the total amount of amino acids, the total amount of chlorophyll, or all two of them are high. In addition, the barley foliage obtained by the cultivation method in the present invention is cultivated about 31 days after the start of cultivation, as compared with the one cultivated under the condition that the daily range of 10 ° C. or higher is less than 3 months on average. It is more preferable that the total amount of amino acids and the total amount of chlorophyll are not low.

The stems and leaves of the six-rowed barley of the present invention can be processed into a food and drink composition such as green juice. When the foliage of the six-row barley of the present invention is used as a raw material for a food and drink composition, one specific variety of six-row barley can be used alone, or two or more varieties can be used in combination with other varieties. Can be done. In addition to the processing method for the food and drink composition, the characteristics of the six-rowed barley, the additives that may be blended as the food and drink composition, and the form of the food and drink composition are described in the above [1. The corresponding description in the foliage of six-rowed barley cultivated using soil containing Andosols of the present invention can be referred to. A preferred embodiment of the present invention is the foliage of six-rowed barley cultivated in the Aso area of Kumamoto prefecture under the condition that the daily range of 10 ° C. or higher continues for 3 months or longer on a monthly average. Another preferred embodiment of the present invention is the foliage of six-rowed barley cultivated using soil containing at least part of Andosols under the condition that the daily range of 10 ° C. or higher continues for 3 months or longer on a monthly average. A more preferable embodiment of the present invention is six-row barley cultivated using soil containing at least a part of Andosols in the Aso area of Kumamoto prefecture under the condition that the daily range of 10 ° C. or more continues for 3 months or more on an average monthly basis. The foliage of the barley.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

[1. Comparative evaluation of barley cultivated using Andosols, red soils or mixed soils thereof]
1. 1. Put Andosols in a cultivation planter using Andosols, and for each planter, 4 varieties of 6-row barley "Silky Snow", "Shunrai", "Fiber Snow" and "Kashima Goal" or Nijo Barley "Nishinohoshi" and "Haruka" 4.8 g of seeds of three varieties of "Nijo" and "Ichibanboshi" of six-row barley were sown (20 g / m ² ). The above six varieties of barley were cultivated by ordinary plant cultivation methods such as water supply and weed management. The seeds of "Kashima Goal" and "Haruka Nijo" used were those provided by the Kyushu Okinawa Agricultural Research Center of the National Agriculture and Food Research Organization.

2. 2. Cultivation using mixed soil Andosols were cultivated in the same manner as in 1 above, except that a mixed soil of Andosols and Andosols (Andosols: Red soil = 1: 9) was used instead of Andosols. The red clay used was dried in the sun and crushed from the solidified portion.

3. 3. Cultivation using red soil Barley was cultivated in the same manner as in 1 above, except that red soil was used instead of Andosols. The red clay used was dried in the sun and crushed from the solidified portion.

Table 2 summarizes the varieties used, soil, and cultivation time for the cultivation conditions 1 to 3 above.

4. Evaluation example 1
For the six-row barley being cultivated, the length (length), number of divisions, stem diameter (thickness), leaf width (width) and color (use the scale, the larger the number, the better the color) at 10-day intervals. It was measured. Table 3 shows the relative values of Andosols and mixed soils based on the measured values of red soil. As shown in Table 3, six-row barley cultivated in Andosols or mixed soils of Andosols and red soil has the same length, number of divisions, stem diameter, and the same number of cultivation days as those cultivated in red soil. It was excellent in either the leaf width and color characteristics or in two or more of these characteristics. In addition, under the condition using Andosols, germination occurred about 3 days after the start of cultivation, whereas under the condition using red soil and mixed soil, germination occurred about 7 days after the start of cultivation. From this, it was found that the germination days can be shortened by using Andosols.

Similarly, the characteristics of the cultivated six-rowed barley, such as length, number of divisions, color, leaf width and stem diameter, were measured on the 5th, 11th, 17th and 21st days after sowing. Table 4 shows the measured values of Andosols and Red Soil and the relative values of Andosols based on the measured values of Andosols. As shown in Table 4, six-row barley cultivated in Andosols has characteristics of length, number of divisions, stem diameter, leaf width and color in the same number of cultivation days as compared with those cultivated in red soil. Or, it was excellent in these two or more kinds of characteristics. However, even with the same six-row barley, this tendency was weak for Ichibanboshi. From these results, it was found that cultivation in Andosols can increase the growth of fiber snow, silky snow and shunrai compared to cultivation in red soil.

※ 表中、「Ｎ．Ｄ．」はデータがないことを示す。

* In the table, "ND" indicates that there is no data.

5. Evaluation example 2
1 g of foliage obtained after washing the foliage of six-row barley "Silky Snow" and "Kashimagor" and two-row barley "Nishinohoshi" and "Haruka Nijo" harvested 33 days after the start of cultivation with water to remove adhering mud and the like. The total amount of polyphenols (% by mass) was measured using chlorogenic acid as a standard substance by the Folin-Denis method (edited by Japan Food Research Laboratories, commentary on the 5th revised Japanese Food Standard Ingredient Table Analysis Manual). The results are shown in Table 5. As shown in Table 5, the total amount of polyphenols in the six-row barley "Silky Snow" and "Kashimagor" tended to increase when cultivated in Andosols and mixed soils compared to when cultivated in red soil. .. On the other hand, such a tendency was not seen in Nijo barley "Nishinohoshi" and "Haruka Nijo". This indicates that when cultivated in soil containing at least a part of Andosols, the foliage of six-rowed barley with a relatively high total polyphenol content can be obtained.

6. Evaluation example 3
33 days after the start of cultivation, the harvested foliage was washed with water to remove adhering mud, etc., the obtained foliage was squeezed with a juicer, and the obtained squeezed liquid was used for an automatic precolumn using HPLC. The amino acid content was measured by the derivatization method. As a result, for some amino acids, the amino acid content of six-row barley tended to increase when cultivated in Andosols and mixed soil, as compared to the case where it was cultivated in red soil, as in the case of total polyphenol content. .. This indicates that when cultivated in soil containing at least a part of Andosols, the foliage of six-rowed barley with a relatively high amino acid content can be obtained.

[2. Comparison of temperature differences between Aso area and Tosu area]
The Aso area and the Tosu area were selected as the areas for cultivating barley, and on October 2, 2013, barley was sown and cultivated in each field. In this specification, the Aso area refers to the area showing similar climate in the Aso area including Kikuchi in Kumamoto prefecture, and the Tosu area refers to Tosu in Saga prefecture and Kurume in Fukuoka prefecture. An area that shows a similar climate in the entire flat land including it.

Tables 6 and 7 show the data from October 1st to December 31st, 2013 in the Aso area (Kikuchi) and Tosu area (Kurume) regarding the temperature and temperature difference during the cultivation period (from the Japan Meteorological Agency website). Table 8 shows the monthly average temperature and temperature difference from October to December 2013.

From Tables 6 to 8, it was found that the daily range (temperature difference) for the three months from October to December in the Aso area was continuously 10 ° C or higher. On the other hand, the daily range (temperature difference) between October and December in the Tosu area was less than 10 ° C.

Table 9 below shows the temperature data of the Aso area (Kikuchi) and the Tosu area (Kurume) (measurement period from 1981 to 2010 from the Japan Meteorological Agency website).

From Table 9, in the Aso area, the daily average (temperature difference) is 10 ° C or more, specifically 11.3 ° C, and the daily difference is monthly for 9 months from September to May. It was found that the average temperature was 10 ° C. or higher. In the Tosu area, the daily average is less than 10 ° C, specifically 9.3 ° C, and the daily average is 10 ° C or more over the two months from April to May. all right.

[3. Comparative evaluation of the growth of barley cultivated in the Aso area and Tosu area (1)]
In the fall of 2013, Nijo barley Nishinohoshi, Rojo barley fiber snow, Silky snow and Shunrai were cultivated in the fields of Aso and Tosu areas, and 8th, 19th and 29th days after sowing in the Aso area. On the 39th, 44th, 51st and 63rd days, on the 8th, 15th, 27th, 34th, 41st, 49th and 63rd days after sowing in the Tosu area. , The plant height was measured. The results are shown in Table 10 below.

From Table 10, when the plant heights were compared between the Aso area and the Tosu area in the same number of days after sowing, it was found that the growth of all varieties was good when cultivated in the Aso area. Furthermore, in the Aso area, all the barley varieties tested were 40 cm or more on the 39th day after sowing, and there was a clear difference in growth in about 1 month compared to those cultivated in the Tosu area.

Comparing the plant height 39 days after sowing in the Aso area and the plant height 41 days after sowing in the Tosu area, the cultivation period in the Aso area is 2 days shorter, but all varieties are in the Aso area. It was found that the cultivars grew more than the Tosu area.

Furthermore, Table 11 shows the results of comparing the number of days after sowing in which the height exceeded 45 cm in each variety during cultivation in the fall of 2013.

As shown in Table 11, when cultivated in the Aso area, the height exceeded 45 cm in shorter days than in the Tosu area, indicating that the growth was good.

Based on the above, barley cultivated under conditions where the monthly average daily range is 10 ° C or higher for 3 months or longer has better growth than barley cultivated under conditions that do not meet such conditions. It was found that barley stems and / or leaves could be grown efficiently.

[4. Comparative evaluation of the growth of barley cultivated in the Aso area and Tosu area (2)]
In the fall of 2014, six-row barley fiber snow, silky snow, shunrai and ichibanboshi were cultivated in the fields of Aso and Tosu areas, and in each variety, the plant height (5th, 11th, 17th and 21st after sowing). Characteristics such as length), number of sowing, color (using a scale, the larger the value, the better the color), leaf width (width) and stem diameter (thickness) were measured. Table 12 shows the measured values of Aso area cultivated barley and Tosu area cultivated barley and the relative values of Aso area cultivated barley based on the measured values of Tosu area cultivated barley. As shown in Table 12, among the six-row barley cultivated in the Aso area, fiber snow, silky snow and shunrai are generally superior in the above characteristics in the same number of cultivation days as those cultivated in the Tosu area. It was a thing. However, even with the same six-row barley, this tendency was weak for Ichibanboshi. From these results, it was found that cultivating in the Aso area can increase the growth of fiber snow, silky snow and shunrai more than cultivating in the Tosu area.

※ 表中、「Ｎ．Ｄ．」はデータがないことを示す。

* In the table, "ND" indicates that there is no data.

[5. Comparative evaluation of barley plant height cultivated in Aso area and Hokkaido area]
In the spring of 2013, in Hokkaido and Aso, two-row barley Nishinohoshi, six-row barley fiber snow, silky snow and shunrai were cultivated, and the plant height was measured about 60 days after sowing.
The results are shown in Table 13. The unit of the numerical value in the table is "cm".

[6. Comparative evaluation of barley plant height cultivated in Aso area, Tosu area and Hokkaido area]
In the spring of 2013, we cultivated Nijo barley Nishinohoshi, Rojo barley fiber snow, Silky snow and Shunrai in the fields of Aso area, Tosu area and Hokkaido area, and compared the number of days after sowing with a height of more than 45 cm in each variety. The results are shown in Table 14.

As shown in Table 14, when cultivated in the Aso area, the number of days when the height exceeded 45 cm was shorter and the growth was better than in the Tosu area and the Hokkaido area.

[7. Amino acid content comparison evaluation of barley cultivated in Aso area, Tosu area and Hokkaido area]
In the spring of 2013, in the Aso area, Tosu area and Hokkaido area, six-row barley fiber snow, silky snow and shunrai and two-row barley Nishinohoshi were cultivated for about 70 days from sowing, and the foliage was harvested. This was shredded and the juice was squeezed to obtain a juice squeezed liquid.

The content of amino acids per 100 g of juice of foliage was measured by an automatic pre-column derivatization method using HPLC. In addition, 500 μL of 0.1N HCl was added to 500 ml of the above-mentioned foliage juice, mixed well, centrifuged at 15,000 rpm for 10 minutes, and the supernatant was filtered through a 0.45 μm membrane filter to obtain a sample solution. The results are shown in Table 15.

In all varieties, those cultivated in the Aso area generally have a higher content of asparagine, glutamine, aspartic acid and glutamic acid in the foliage than those cultivated in the Hokkaido area and Tosu area. Do you get it. In addition, the content of six-row barley (fiber snow, silky snow, shunrai) tended to be higher than that of two-row barley (Nishinohoshi).

[8. Amino acid content comparison evaluation of barley cultivated in Aso area and Tosu area]
In the fall of 2013, in the Aso area and Tosu area, the same as 7 above, except that the foliage that was cultivated and harvested for about 70 days from sowing the two-row barley Nishinohoshi and the six-row barley fiber snow, silky snow and shunrai was used. The total content of amino acids per 100 g of dry powder of foliage was measured by an automatic pre-column derivatization method using HPLC. The results are shown in Table 16.

In all varieties, when cultivated in the Aso area, the content of aspartic acid, glutamine, aspartic acid, serine, glutamic acid, histidine, glycine, threonine, valine and isoleucine is clearly higher in the foliage than those cultivated in the Tosu area. It turned out to be expensive. In addition, the content of six-row barley (fiber snow, silky snow, shunrai) tended to be higher than that of two-row barley (Nishinohoshi).

[9. Evaluation of total amino acid amount and total chlorophyll amount of barley cultivated in Aso area and Tosu area]
Same as 7 above except that in the fall of 2014, in the Aso area and Tosu area, the foliage was cultivated and harvested for about 31 days from sowing of six-row barley fiber snow, silky snow, shunrai and ichibanboshi, and two-row barley Nishinohoshi. In addition, the total content of amino acids per 100 g of squeezed juice of foliage was measured by an automatic pre-column derivatization method using HPLC.

The total amount of chlorophyll was measured for the juice of the foliage. 800 μL of acetone and a small amount of calcium carbonate were added to 200 μL of the above-mentioned juice of foliage, mixed well, and allowed to stand in a dark room for one day. Centrifugation (15,000 rpm, 5 minutes) was performed, and the supernatant was used as a sample stock solution. A sample solution obtained by diluting the sample stock solution with 80 vol% acetone was used as a sample solution, and 200 μL each was dispensed into a 96-well plate. Absorbances at 663 nm and 645 nm were measured at 750 nm by Varioscan. The amount of chlorophyll [mg / 100 g] was calculated by the following formula.
Chlorophyll a [μg / mL] = 12.7 x (A ₆₆₃ -A ₇₅₀ ) -2.59 x (A ₆₄₅ -A ₇₅₀ )
Chlorophyll b [μg / mL] = -4.67 x (A ₆₆₃ -A ₇₅₀ ) + 22.9 x (A ₆₄₅ -A ₇₅₀ )
Amount of chlorophyll [mg / 100g] = (chlorophyll a + b) [μg / mL] x dilution ratio x 0.1
A ₇₅₀ : Absorbance at 750 nm A ₆₆₃ : Absorbance at 663 nm A ₆₄₅ : Absorbance at 645 nm

Regarding the measurement results of the total amino acid content and the total chlorophyll amount, Table 17 shows the measured values of the Aso region-cultivated barley and the Tosu region-cultivated barley and the relative values of the Aso region-cultivated barley based on the measured values of the Tosu region-cultivated barley. As shown in Table 17, among the six-row barley cultivated in the Aso area, fiber snow, silky snow and shunrai affect the total amount of amino acids and color that affect the flavor compared to those cultivated in the Tosu area. The total amount of chlorophyll was excellent. However, even with the same six-row barley, such a tendency was not observed for Ichibanboshi. From these results, the Aso area has a better flavor and appearance than the Tosu area, so it is highly suitable for cultivation, and has a rich nutritional and highly palatable edible composition for green juice. It was found that suitable fiber snow, silky snow and shunrai can be cultivated.

According to the present invention, it is possible to provide a health food having a high content of nutrients and umami components derived from raw materials. Further, according to the present invention, it is possible to provide a cultivation method capable of efficiently growing barley stems and / or leaves in a short period of time and at the same time enhancing the taste and nutritional value.

Claims (1)

A temperature difference farming method characterized in that the leaves and / or stems of silky snow barley are cultivated from sowing to before heading under the condition of a daily range of 10 ° C. or higher on a monthly average.

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