JP7455412B2 - Composition for food and drink, method for improving taste and color of composition for food and drink, composition for propagating lactic acid bacteria, method for cultivating barley stems and leaves, barley stems and leaves grown using Aso or Kuroboku soil - Google Patents

Description

The present invention relates to an edible composition using barley stems and/or leaves, a method for improving the taste and color of an edible composition, and a composition for propagating lactic acid bacteria. The present invention further relates to a method for cultivating barley stems and/or leaves, and barley stems and/or leaves grown using Aso or Kuroboku soil.

Barley is said to be native to Central Asia and is an annual or perennial herb belonging to the Poaceae family. Barley is broadly classified into two-rowed barley, six-rowed barley, etc. based on the ear shape. Two-rowed barley and six-rowed barley have different numbers of rows of berries on the ears; when looking at the ears from above, two-rowed barley has 2 rows of berries, while 6-rowed barley has 6 rows of berries. Six-rowed barley is said to have come to Japan via Korea in the 2nd or 3rd century, and is used not only as a grain but also as an ingredient in barley tea. On the other hand, two-row barley is said to have been introduced to Japan from Europe and America during the Meiji era, and is mainly used for brewing.

Barley stems and/or leaves (hereinafter referred to as "stems and leaves") are known as ingredients for health foods rich in vitamins, minerals, dietary fiber, amino acids, chlorophyll, SOD enzymes, etc., and are used for green juice, jelly, cookies, ginger, etc. It is used in food and beverage compositions such as drinks, yogurt, and supplements. Edible compositions for green juice are various processed products containing green leaves of plants, such as dried powder and squeezed powder, and are used as health foods that allow easy intake of vegetable ingredients.

BACKGROUND ART Conventionally, techniques for combining barley stems and leaves with various ingredients have been known in foods and beverages such as green juice. For example, Patent Document 1 is given as an example of combination with plants or plant processed products such as tea leaves, Patent Document 2 is given as an example of combination with dietary fiber such as indigestible dextrin or oligosaccharide such as xylo-oligosaccharide, and hyaluronic acid Patent Document 3 is cited as an example of combination with polysaccharides such as, Patent Document 4 is cited as an example of combination with sugars such as maltitol (reduced maltose), and Patent Document 4 is cited as an example of combination with minerals such as calcium. 5 is mentioned. In such food and drink products, two-row barley stems and leaves are widely used as barley stems and leaves.

Furthermore, an edible composition for green juice using young leaves of six-rowed barley is also known (see Patent Document 6). Furthermore, Non-Patent Document 1 states that six-rowed barley of the variety "Akashinriki" (registered trademark) is suitable as a raw material for an edible composition for green juice because of its large and thick leaves. Are listed.

However, among consumers, there are quite a few negative impressions about edible compositions using green leaves of plants, such as the grassy odor and harsh taste derived from the green leaves. The same applies to the composition. In order to dispel this image about edible compositions using barley stems and leaves, we have created a product that brightens the green color derived from barley stems and leaves to make them more beautiful in appearance, and reduce harshness, bitterness, grassy smell, etc. , it is desired to improve the flavor. However, there is a theory that when trying to make the barley stems and leaves used in foods and drinks more vivid, the sweetness tends to decrease and the harshness tends to increase. The food and drink compositions used were not satisfactory in terms of both aesthetic beauty and good flavor. In particular, in the food and drink compositions in which the above-mentioned various ingredients are combined with barley stems and leaves, the taste and odor components originating from the barley stems and leaves and the taste and odor components originating from the above-mentioned various ingredients coexist. It is difficult to adjust the taste and odor of such a mixture to be good, and it has not been sufficient from the viewpoint of good flavor and high palatability.

On the other hand, in order to meet the demand for barley grass as a raw material for food and drink compositions such as green juice, it is required to grow barley grass quickly and efficiently. Furthermore, in order to increase the added value of barley grass, it is also required to improve its taste and nutritional value.

For example, Patent Document 7 states that potatoes are grown hydroponically under a day length condition of 10 to 15 hours during the above-ground growing period, with a minimum nighttime temperature of less than 25°C and a daily range of 3°C or more from the daytime temperature. It is disclosed that by doing so, a large number of tubers can be efficiently produced. Further, Patent Document 8 discloses a method for processing barley grass to improve palatability.

Most of the barley berries are cultivated in paddy fields as a back crop or as a rotational crop, but in some regions such as the Kanto region, barley berries are cultivated in fields. Particularly in the northern Kanto region, where barley cultivation is popular, barley is cultivated in fields made of volcanic ash soil, which is soil containing a large amount of humus (see Non-Patent Document 2).

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

Furthermore, lactic acid bacteria is a general term for bacteria that produce large amounts of lactic acid from sugars such as glucose, and are found in soy sauce, sake, miso, etc., and are also distributed in dairy products, grains, intestines, etc. Medium containing animal milk is often used to culture lactic acid bacteria in order to produce fermented milk, lactic acid bacteria drinks, cheese, etc. However, due to 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 to add yeast extract, malt extract, peptone, amino acids, etc. to the medium as substances for propagating lactic acid bacteria, but this is expensive and the culture conditions are limited. Another problem is that it is difficult to grow lactic acid bacteria.

As a composition that can inexpensively and easily propagate lactic acid bacteria, the present applicant previously proposed a composition for propagating lactic acid bacteria using barley stems and leaves (Patent Document 1). Patent Document 1 states in paragraph [0013] that ``The variety of barley is not particularly limited and can be selected as appropriate depending on the purpose, for example, two-rowed barley, four-rowed barley, six-rowed barley, naked barley, etc. "can be mentioned." In the example of Patent Document 1, only two-rowed barley is used among these.

However, the effect of proliferating lactic acid bacteria using the composition for propagating lactic acid bacteria using stems and leaves of two-rowed barley cannot be said to be sufficient.

Japanese Patent Application Publication No. 2002-000227 Japanese Patent Application Publication No. 2002-051731 Japanese Patent Application Publication No. 2002-065205 Japanese Patent Application Publication No. 2002-142721 JP2012-085583A Japanese Patent Application Publication No. 2011-51948 Japanese Patent Application Publication No. 2004-73214 Japanese Patent Application Publication No. 5-7471

“Our commitment”, [online], Nippon Yakuhin Kaihatsu Co., Ltd., [searched on May 29, 2013], Internet <https://www. jpd. gr. jp/commitment/material. html> Takuji Tonooka and 4 others, "Improvement of barley quality in black soil - Usefulness of starch mutant trait exhibiting powdery endosperm", Journal of the Crop Science Society of Japan, 2010, Vol. 79, No. 3, p. 296-307

The first object of the present invention is to provide a food containing barley stems and leaves and specific ingredients, which is bright in color and looks beautiful, has a good taste and aroma, and is highly palatable. The object of the present invention is to provide a composition for

A second object of the present invention is to provide a method for cultivating barley foliage that can grow large in a short period of time, efficiently produce barley foliage, and improve taste and nutritional value. .

The third object of the present invention is to improve the taste and maintain or increase the nutritional value of food compositions such as green juice by using additives, but rather to improve the taste and nutritional value of six-rowed barley by using the raw materials themselves. The aim is to provide the stems and leaves of

The fourth problem of the present invention is that there is no known literature detailing the type of field in which barley should be planted for the purpose of harvesting barley stems and leaves. To provide stems and leaves of six-rowed barley suitable for an edible composition for green juice, and furthermore, because it contains the stems and leaves of such six-rowed barley, a green that is highly suitable for cultivation, rich in nutrients, and has high palatability. An object of the present invention is to provide an edible composition for soup.

A fifth object of the present invention is to provide a composition for propagating lactic acid bacteria that is highly effective in promoting the proliferation of lactic acid bacteria.

The present inventors conducted intensive research to solve the first problem mentioned above regarding the brightness of green color and flavor of an edible composition using stems and leaves of barley, and surprisingly found that the composition using stems and leaves of six-rowed barley The composition for food and drink is bright in color and looks beautiful, has a good flavor and is highly palatable, and even when a specific ingredient is combined with barley stems and leaves, it has a good taste and aroma. They discovered that it has high palatability and completed the present invention.

In addition, as a result of intensive research in order to solve the second problem, the present inventors have found that by cultivating under conditions where the monthly average daily temperature range is 10℃ or more for more than 3 months, it is possible to significantly increase The present invention was completed based on the discovery that it is possible to increase the taste and nutritional value while growing the plant.

Furthermore, as a result of intensive research aimed at solving the third problem, the present inventors found that by cultivating six-rowed barley in the Aso region of Kumamoto Prefecture, the growth of the stems and leaves of barley was good, and specific nutrients were The present invention was completed based on the discovery that the content of the nutrient was significantly improved and that the nutrients affected the taste.

The present inventors conducted intensive research on the fourth problem mentioned above, and surprisingly found that the leaves and stems of six-rowed barley were no longer as good as before due to the cultivation method using black soil, which was thought to cause malting defects. Compared to the leaves and stems of six-rowed barley obtained using the cultivation method, it is suitable for cultivation, rich in nutrients, beautiful in appearance, and has a good flavor, so it is used as a raw material for edible compositions for green juice. The present invention has been completed based on the discovery that an edible composition for green juice using the same is rich in nutrients and highly palatable.

The present inventors conducted intensive research on the fifth problem and surprisingly found that the composition for propagating lactic acid bacteria using the stems and leaves of six-rowed barley was better than the composition for propagating lactic acid bacteria using the stems and leaves of two-rowed barley. They discovered that the lactic acid bacteria have a high growth effect, and completed the present invention.

The gist of the present invention is as follows.
[1] An edible composition using barley stems and/or leaves,
An edible composition, wherein the barley is barley of at least one variety selected from Baitori, Silky Snow, Sanukihadaka, Daishimochi, Ichibanboshi, Haganemugi, Kashimagor, Shunrai, and Fiber Snow.
[2] Furthermore, vitamins, proteins, dietary fibers, polysaccharides, oligosaccharides, dairy products, soy milk products, sugars, minerals, plants or plant processed products, microorganisms, sweeteners, acidulants, colorants, thickeners. , brighteners, excipients, binders, lubricants, stabilizers, diluents, fillers, emulsifiers, fragrances, food additives, and seasonings, [1 The edible composition described in ].
[3] The food and drink product according to [1] or [2], which contains any one or more selected from vitamins, dietary fiber, polysaccharides, oligosaccharides, saccharides, minerals, and plants or plant processed products. Composition.
[4] The vitamins are vitamin A, vitamin B ₁ , vitamin C or vitamin E,
The dietary fiber is indigestible dextrin or polydextrose,
The polysaccharide is N-acetylglucosamine, hyaluronic acid or chondroitin sulfate,
The oligosaccharide is beet oligosaccharide, soybean oligosaccharide, xylooligosaccharide, fructooligosaccharide or isomaltooligosaccharide,
The sugar is dextrin, glucose, lactose, sucrose, maltose, fructose, erythritol, trehalose, maltitol, xylitol or starch,
The minerals are calcium, magnesium or iron,
Any of [1] to [3] where the plant or plant processed product is lemon, apple, morning leaf, kale, sweet potato, sweet potato stem and leaf, potato, carrot, pumpkin, bitter melon, tomato, green pea, molokheiya, spirulina, or matcha. The edible composition according to item 1.
[5] A method for improving the taste of an edible composition using barley stems and/or leaves, comprising:
The above method, wherein the barley is at least one variety selected from Bakutori, Silky Snow, Sanukihadaka, Daishimochi, Ichibanboshi, Haganemugi, Kashimagor, Shunrai, and Fiber Snow.
[6] A method for improving the color of an edible composition using barley stems and/or leaves, comprising:
The above method, wherein the barley is at least one variety selected from Bakutori, Silky Snow, Sanukihadaka, Daishimochi, Ichibanboshi, Haganemugi, Kashimagor, Shunrai, and Fiber Snow.
[7] A composition for propagating lactic acid bacteria, characterized by containing stems and/or leaves of six-rowed barley.
[8] The method for propagating lactic acid bacteria according to [7], wherein the six-rowed barley is at least one variety selected from Bakutori, Silky Snow, Ichibanboshi, Haganemugi, Kashimagor, Shunrai, and Fiber Snow. Composition.
[9] A method for cultivating barley stems and/or leaves, which involves cultivating barley stems and/or leaves under conditions where the monthly average daily temperature difference is 10°C or more for three months or more.
[10] The method according to [9], wherein the cultivation period is from sowing to before heading.
[11] An edible composition containing stems and/or leaves of barley grown by the method described in [9] or [10].
[12] Stems and/or leaves of barley grown under conditions where the monthly average daily temperature difference is 10°C or more for 3 months or more.
[13] Stems and/or leaves of six-rowed barley grown in the Aso region of Kumamoto Prefecture.
[14] An edible composition containing the barley stems and/or leaves according to [13].
[15] Stems and/or leaves of six-rowed barley cultivated using soil containing at least a portion of black soil.
[16] Stems and/or leaves of six-rowed barley that are cultivated using soil containing at least a portion of black-and-white soil and used in food and drink compositions.
[17] The plant has at least one characteristic selected from the group consisting of height, tillering, color, stem diameter, and leaf width that is superior to plants grown using red soil, and is used in food and drink compositions. Stems and/or leaves of six-rowed barley.
[18] A method for cultivating stems and/or leaves of six-rowed barley to be used in an edible composition, the method comprising the step of cultivating seeds or seedlings of six-rowed barley using soil containing at least a portion of Aspergillus soil.
[19] A green juice containing the stems and/or leaves of the six-rowed barley according to any one of [15] to [17], or the stems and/or leaves of the six-rowed barley obtained by the method according to [18]. Edible composition for use.

Foods and beverages using the stems and leaves of a specific variety of six-rowed barley have a bright color and a beautiful appearance, and also have a good flavor and high palatability.
Furthermore, the taste improvement method of the present invention can improve the flavor and palatability of food and drink products using barley stems and leaves.
Furthermore, the color improvement method of the present invention can make food and drink products using barley stems and leaves more vivid in color and more beautiful in appearance.

The edible composition using the specific ingredients and the stems and leaves of six-rowed barley has a bright color and therefore a beautiful appearance, a good taste and aroma, and a good flavor and high palatability.

According to the cultivation 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.

The highly nutritious stems and leaves of Aso barley can be used as a raw material for food and drink compositions such as green juice, and it is possible to produce food and drink compositions that have high nutritional value derived from raw materials and are delicious and easy to drink. .

The six-rowed barley stems and leaves of the present invention have higher cultivation suitability, are rich in nutrients, have a beautiful appearance, and have a good flavor compared to six-rowed barley stems and leaves obtained using conventional cultivation methods, and It is suitable for food and beverage compositions such as green juice. The edible composition of the present invention obtained using the stems and leaves of the six-rowed barley of the present invention is rich in nutrition and has high palatability.

The composition for propagating lactic acid bacteria of the present invention can propagate lactic acid bacteria favorably.

FIG. 1 is a graph showing the results of sensory evaluation in Examples and Comparative Examples regarding "color vividness." FIG. 2 is a graph showing the results of sensory evaluation in Examples and Comparative Examples regarding "weakness of harshness and sweetness". FIG. 3 is a graph showing the results of sensory evaluation in Examples and Comparative Examples regarding "weakness of astringency and taste". FIG. 4 is a graph showing the results of sensory evaluation in Examples and Comparative Examples regarding "weak grassy smell, strength of sweetness, and deliciousness." FIG. 5 is a photograph showing the results of a lactic acid bacteria growth test in Examples and Comparative Examples. FIG. 6 is a photograph of Kuroboku soil. FIG. 7 is a photographic diagram of red soil.

The present invention will be explained in detail below.
[1. Composition for food and drink]
TECHNICAL FIELD The present invention relates to an edible composition.

The edible composition of the present invention uses the stems and/or leaves of six-rowed barley as one of the raw materials for the edible composition.

By using the stems and leaves of six-rowed barley, the edible composition of the present invention has improved taste and color. Specifically, because the edible composition of the present invention uses stems and leaves of six-rowed barley, the food and drink composition of the present invention has a more vivid color and improved appearance compared to conventional edible compositions that use stems and leaves of two-rowed barley. It is possible to achieve both beauty and good flavor. Specifically, the edible composition of the present invention has a brighter green color derived from the stems and leaves of barley compared to the above-mentioned conventional edible compositions, but has a stronger sweetness and a weaker astringency. It is excellent in terms of In addition, the food and drink composition of the present invention has less harsh taste and grassy odor than the conventional food and drink compositions, and can be ingested deliciously. In particular, by containing the above-mentioned specific component together with the stems and leaves of six-rowed barley, the food and drink composition of the present invention has improved taste and odor compared to the case where the specific component is contained together with the stems and leaves of two-rowed barley.

Six-rowed barley is botanically classified as six-rowed barley, that is, Hordeum vulgare f. It is not particularly limited as long as it has fruits in six rows, and it may be either a wild species or a hybrid species.

It is known that there are various varieties of six-rowed barley, and the edible composition of the present invention preferably uses stems and leaves of a specific variety of six-rowed barley. The nine specific varieties include Baitori, Silky Snow, Sanuki Hadaka, Daishimochi, Ichibanboshi, Haganemugi, Kashimagor, Shunrai, and Fiber Snow. These varieties of six-rowed barley are commonly used, for example, for refined barley, specifically as raw materials for barley miso, barley tea, and the like. Among these, from the viewpoint of improving the taste and aroma of the edible composition containing the specific ingredient, four of the above-mentioned nine varieties are used: Silky Snow, Ichibanboshi, Shunrai, and Fiber Snow. is preferred. The edible composition of the present invention can use one type of these types alone or a combination of two or more types. The stems and leaves of six-rowed barley are the leaves, stems, or both of the six-rowed barley, and the leaves and stems may be a part or all of each.

It is preferable that the stems and leaves of the specific variety of barley are harvested before the ripening stage, that is, from the start of tillering to the early stage of heading. Specifically, although it differs depending on the variety, it is generally preferable to harvest stems and leaves from barley with a height of 10 cm or more, particularly about 10 to 90 cm, especially about 30 to 60 cm, but it is limited to these. It's not a thing. It is preferable that barley stems and leaves are processed immediately after harvesting. If it takes time to process, the barley is stored by storage means commonly used by those skilled in the art, such as low-temperature storage, to prevent deterioration of the stems and leaves of the barley.

In the edible composition of the present invention, various processed products obtained from the foliage of the above-mentioned specific variety of six-rowed barley can be used as the foliage. Such processed products include, for example, dried powder of stems and leaves, fragmented pieces of stems and leaves and dried powder thereof, squeezed juice of stems and leaves and dried powder thereof, extracts of stems and leaves and dried powder thereof, and the like.

For example, conventionally known methods can be used to dry and powder barley stems and leaves. As such a method, a method that combines drying treatment and pulverization treatment for barley stems and leaves can be used. Although either the drying treatment or the pulverization treatment may be performed first, it is preferable to perform the drying treatment first. For dry powderization, this method may be further combined with one or more treatments selected from treatments such as blanching treatment and sterilization treatment, if necessary. Furthermore, the pulverization treatment may be performed once or in combination of two or more times, but it is preferable to perform a coarse pulverization treatment followed by a pulverization treatment in which finer pulverization is performed.

Blanching is a process to keep the green color of stems and leaves vivid, and examples of blanching methods include hot water treatment and steaming. In the blanching treatment, the leaves are 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 hot water treatment as a blanching treatment, dissolving carbonates such as magnesium carbonate or hydrogen carbonates such as sodium bicarbonate in the hot water can make the green color of the leaves more vivid. This is preferable because it can be done. Furthermore, as the steaming treatment, intermittent steaming treatment is preferred in which the stems and leaves are repeatedly steam-cooked with steam and cooled under normal pressure or pressurization. In the intermittent steaming treatment, the steaming treatment is preferably carried out for 20 to 40 seconds, more preferably for 30 seconds. Cooling treatment after steaming is preferably carried out immediately, and methods include, but are not particularly limited to, immersion in cold water, refrigeration, cooling with cold air, evaporative cooling with hot air, evaporative cooling with a combination of hot air and cold air. etc. are used. Among these, evaporative cooling that combines hot air and cold air is preferred. Such cooling treatment is carried out so that the temperature of the stems and leaves is preferably 60°C or lower, more preferably 50°C or lower, and most preferably 40°C or lower. Furthermore, in order to produce a powder of stems and leaves rich in nutritional components such as vitamins, minerals, and chlorophyll, it is preferable to repeat the intermittent steaming process 2 to 5 times.

Furthermore, sterilization is usually a process of physically and chemically killing microbial cells using temperature, pressure, electromagnetic waves, chemicals, and the like. When blanching is performed in addition to drying and pulverization, the blanching is preferably performed before the drying. Further, when sterilization treatment is performed in addition to drying treatment and pulverization treatment, it is preferable that sterilization treatment is performed after drying treatment, before or after pulverization treatment.

Further, the drying treatment is preferably a treatment in which the moisture content of the stems and leaves 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, freeze drying, and the like. Drying by heating may be carried out at a temperature and time such that the leaves and stems do not discolor due to heating, preferably from 40° C. to 140° C., more preferably from 80° C. to 130° C.

Further, examples of the pulverization treatment include pulverization by any method commonly used by those skilled in the art using a crusher, a mill, a blender, a stone mill, or the like. The crushed foliage is passed through a sieve if necessary, and it is preferable to use, for example, those that pass through a mesh of 30 to 250 as the foliage powder. By setting the particle size to 250 mesh or less, it is easier to handle the foliage powder during further processing, and by setting the particle size to 30 mesh or more, it is possible to uniformly mix the foliage powder with other materials. is easy.

As a specific method for drying and powdering, for example, after cutting the stems and leaves of barley, blanching treatment is performed, and then drying so that the moisture content is 10% by mass or less, preferably 5% by mass or less, and then Examples include a method of pulverizing (see JP-A-2004-000210). Another example is a method in which the stems and leaves of barley are cut, then blanched, then rolled, then dried and crushed (see Japanese Patent Application Publication No. 2002-065204 and Japanese Patent No. 3428956). Another example is a method in which barley stems and leaves are dried, coarsely pulverized, heated at 110° C. or higher, and further finely pulverized (see JP-A No. 2003-033151 and Japanese Patent No. 3277181).

As a method for cutting the stems and leaves of barley into pieces, methods commonly used by those skilled in the art for cutting plants into pieces, such as slicing, crushing, and shredding, can be used. As an example of fragmentation, it may be made into a slurry. Slurrying is performed by applying barley stems and leaves to a mixer, juicer, blender, mascoloider, etc., and turning the barley stems and leaves into a mushy porridge (a suspension of liquid and solids). By slurrying in this way, 80% by mass or more of the foliage particles preferably have an average diameter of 1 mm or less, more preferably 0.5 mm or less, even more preferably 0.1 mm or less, and most preferably 0.05 mm. It is divided into small pieces and becomes fluid.

Examples of the method for squeezing barley foliage include squeezing barley foliage or its fragments, or centrifuging or filtering barley foliage into fragments. A typical example is a method of obtaining juice by squeezing the juice using mechanical crushing means such as a mixer or juicer, and removing crude solids, if necessary, by means such as sieving or filtration. . Specifically, methods described in JP-A-08-245408, JP-A-09-047252, JP-A-5-7471, and JP-A-4-341153 are listed, and these known methods Those skilled in the art can appropriately select and implement.

In addition, as a method for obtaining extracts of barley stems and leaves, an extraction solvent commonly used by those skilled in the art, such as ethanol, water, or aqueous ethanol, is added to barley stems and leaves or its fragments, and the mixture is stirred or heated as necessary. For example, the extraction method can be mentioned. The extract may be concentrated if necessary.

Among the processed products of the stems and leaves of the six-rowed barley, the use of dried stems and leaves powder in the present invention makes it possible to make the edible composition even more vivid in color and flavor, as well as to increase the amount of dietary fiber. It is preferable because it is abundant and can be made easily.

The lower limit of the content of stems and leaves of six-rowed barley in the solid content of the food and drink products of the present invention is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and 1% by mass in terms of dry mass. The above is more preferable, particularly preferably 10% by mass or more, most preferably 20% by mass or more, and the upper limit is preferably 99.9% by mass or less, more preferably 90% by mass or less, and 80% by mass or less. Particularly preferred. If the content of the stems and leaves of six-rowed barley is less than 0.1% by mass, the effects of the present invention may not be fully exhibited.

In the present invention, the food or drink may contain other ingredients in addition to the stems and leaves of the six-rowed barley. Examples of the other ingredients include vitamins such as vitamin A, vitamin B ₁ , vitamin C, and vitamin E, proteins such as gelatin, collagen peptides, and plant-derived proteins, and water-soluble proteins such as indigestible dextrin and polydextrose. Dietary fiber, oligosaccharides such as beet oligosaccharides, soybean oligosaccharides, xylo-oligosaccharides, fructooligosaccharides, and isomalto-oligosaccharides, minerals such as calcium, magnesium, and iron, mucopolysaccharides such as N-acetylglucosamine, hyaluronic acid, chondroitin sulfate, etc. , dairy products such as milk, fermented milk, skim milk powder, soy milk, soy milk products such as soy milk powder, lemon, apple, tomorrow leaf, kale, sweet potato, sweet potato stem and leaves, potato, carrot, pumpkin, bitter melon, tomato, green pea, molokheiya , plants or plant processed products such as spirulina and matcha, and microorganisms such as lactic acid bacteria, natto bacteria, butyric acid bacteria, koji mold, and yeast. Furthermore, sugars commonly used in the food industry, such as dextrin, glucose, lactose, sucrose, maltose, fructose, erythritol, trehalose, maltitol, xylitol, starch, stevia, acesulfame potassium, sucralose, and aspartame, as necessary. , sweeteners such as thaumatin and reduced maltose, acidulants such as citric acid, lactic acid, gluconic acid and malic acid, colorants such as titanium oxide, thickeners such as gum arabic and xanthan gum, brighteners such as shellac, talc, Manufacturing agents such as silicon dioxide, cellulose, and calcium stearate may also be blended. In addition to these, other ingredients include various excipients, binders, lubricants, stabilizers, diluents, fillers, thickeners, emulsifiers, colorants, fragrances, food additives, and seasonings. etc. can be mentioned. The content of other components can be appropriately selected depending on the form of the food or drink. In the present invention, it is particularly preferable that oligosaccharides, water-soluble dietary fibers, and lactic acid bacteria are included as components other than processed products of barley stems and leaves contained in the food or drink.

Among the other components mentioned above, the food/beverage products of the present invention preferably contain the following components. Specifically, they are vitamins, dietary fiber, polysaccharides, oligosaccharides, saccharides, minerals, or plants or plant processed products (hereinafter, these are referred to as specific components). These may be used alone or in combination of two or more.

The various vitamins listed above, such as vitamin A, vitamin B ₁ , vitamin C, and vitamin E, may be used alone or in combination of two or more. For example, vitamin _B1 acts as a coenzyme for sugar-metabolizing enzymes, and is said to have effects such as fatigue recovery and mental stability. When vitamin B ₁ is used as the vitamin, vitamin B ₁ may be any of thiamine and its derivatives, or may be a salt of the thiamine or its derivatives, or a mixture thereof. Examples of thiamine derivatives include thiamine nitrate, thiamine chloride hydrochloride, thiamine disulfide, fursulthiamine, bisthiamine, and benfotiamine.

When the food and drink products of the present invention contain vitamins, the content thereof is preferably 0.0001 parts by mass or more and 0.1 parts by mass or less, and 0.001 parts by mass or more and 0.1 parts by mass or less per 1 part by mass of stems and leaves of six-rowed barley. More preferably, it is .01 part by mass or less.

The various dietary fibers listed above, such as indigestible dextrin and polydextrose, may be used alone or in combination of two or more. For example, indigestible dextrin is a low-calorie, low-fat food material that has physiologically active effects such as regulating the intestines, suppressing blood sugar rise, lowering serum cholesterol, improving the intestinal environment, and lowering triglycerides. has been done. Indigestible dextrin is a water-soluble dietary fiber obtained from starch.For example, it can be treated with amylase after adding hydrochloric acid to starch and heat-treating it, or by adding hydrochloric acid to starch and heat-treating it using an extruder. The indigestible components can be obtained by appropriately purifying the indigestible components by removing salts, glucose, etc., as necessary, from the composition obtained by the above-mentioned methods or a combination thereof. As the dietary fiber, commonly available dietary fibers and raw materials containing them can be used, regardless of the manufacturing method or origin.

When the food and drink products of the present invention contain dietary fiber, the content is preferably 0.1 parts by mass or more and 10 parts by mass or less, and 0.5 parts by mass or more and 2 parts by mass per 1 part by mass of stems and leaves of six-rowed barley. The following are more preferable.

The various polysaccharides listed above, such as N-acetylglucosamine, hyaluronic acid, and chondroitin sulfate, may be used alone or in combination of two or more. For example, hyaluronic acid is a polysaccharide whose constituent units are disaccharides of N-acetylglucosamine and glucuronic acid. Hyaluronic acid, along with collagen, fibronectin, and proteoglycans, constructs the extracellular matrix and has many functions, such as retaining cells, maintaining tissue lubricity, resisting external forces such as mechanical damage, and preventing bacterial infection. It has been known. Hyaluronic acid is used as a therapeutic agent for arthritis and corneal and conjunctival epithelial disorders, and because of its excellent moisturizing properties, it is also used as a moisturizing ingredient in cosmetics and the like. In recent years, hyaluronic acid has also been taken orally. As the hyaluronic acid, for example, those extracted from chicken comb or other animals or plants, and those obtained by concentration or enzyme treatment, those produced by fermentation with microorganisms, etc. can be used without particular limitation. Further, the hyaluronic acid may contain a salt of hyaluronic acid, or may contain only a salt of hyaluronic acid.

When the food/beverage products of the present invention contain polysaccharides, the content thereof is preferably 0.0001 parts by mass or more and 0.1 parts by mass or less, and 0.001 parts by mass or more and 0.001 parts by mass or less per 1 part by mass of stems and leaves of six-rowed barley. It is preferably 0.05 parts by mass or less, more preferably 0.001 parts by mass or more and 0.04 parts by mass or less.

The various oligosaccharides listed above, such as beet oligosaccharide, soybean oligosaccharide, xylooligosaccharide, fructooligosaccharide, and isomaltooligosaccharide, may be used alone or in combination of two or more. For example, fructooligosaccharide is a general term for oligosaccharides in which one or more fructose residues are linked to sucrose through a β2→1 bond. Examples of fructooligosaccharides include 1-kestose in which one fructose residue is bound to sucrose, nystose in which two fructose residues are bound, fructosylnystose in which three fructose residues are bound, and mixtures of two or more of these. As the fructooligosaccharide, commercially available ones may be used, or they may be produced according to known methods. Fructooligosaccharides are known to have various physiological functions, such as cariogenicity, bifidobacterial growth promoting activity, improving metabolism of lipids such as cholesterol, immunomodulating activity, and suppressing blood sugar level rise.

Furthermore, among oligosaccharides, for example, isomalto-oligosaccharides have α-1,2 bonds, α-1,3 bonds, and α-1, Refers to oligosaccharides containing many branched oligosaccharides with 6 bonds. Examples of oligosaccharides with α-1,2 bonds include cordibiose; examples of oligosaccharides with α-1,3 bonds include nigerose; examples of oligosaccharides with α-1,6 bonds include isomaltose, panose, Examples include isomaltotriose and isomaltotetraose. The isomaltooligosaccharide used in the present invention may be purified or crudely purified from a natural product, and its origin is not particularly limited. Isomalto-oligosaccharide is said to have intestinal regulating effects such as improving intestinal flora, improving the intestinal environment, improving bowel movement and stool quality; improving lipid metabolism; improving hypertension; and having low cariogenicity. There is.

When the food and drink products of the present invention contain oligosaccharides, the content is preferably 0.0001 parts by mass or more and 10 parts by mass or less, and 0.001 parts by mass or more and 1 part by mass based on 1 part by mass of stems and leaves of six-rowed barley. The following is more preferable, and 0.001 part by mass or more and 0.5 part by mass or less is more preferable. In particular, when the food and drink products of the present invention contain fructooligosaccharide, the content is preferably 0.001 parts by mass or more and 1 part by mass or less, and 0.001 parts by mass or more and 0.001 parts by mass or less per 1 part by mass of stems and leaves of six-row barley. .1 part by mass or less is more preferable, and 0.01 part by mass or more and 0.1 part by mass or less is even more preferable. When the food and drink products of the present invention contain isomalto-oligosaccharides, the content thereof is preferably 0.01 parts by mass or more and 10 parts by mass or less, and 0.1 parts by mass or more and 1 part by mass based on 1 part by mass of stems and leaves of six-rowed barley. Part or less is more preferable.

The various sugars listed above, such as dextrin, glucose, lactose, sucrose, maltose, fructose, erythritol, trehalose, maltitol, xylitol, and starch, may be used alone or in combination of two or more. good. For example, maltose is a reducing disaccharide in which two molecules of glucose are linked with α1-4 bonds, and is obtained by enzymatically decomposing starch. Maltose is easily soluble in water and is said to have about one-third the sweetness of sucrose. Maltose may be a refined product, or may be a food material containing maltose such as starch syrup, malt, or sweet potato.

Among sugars, maltitol, for example, is made from maltose and reduced, and is also called reduced maltose. Maltitol has a lower calorie content than sucrose and is said to be less likely to cause tooth decay, and is widely used in foods and drinks. Examples of the form of maltitol include powder, starch syrup, and syrup. Maltitol may be a purified product, or a raw material containing maltitol such as reduced maltose starch syrup may be used instead of the purified product.

When the food and drink products of the present invention contain sugars, the content thereof is preferably 0.1 parts by mass or more and 10 parts by mass or less, and 0.5 parts by mass or more and 2 parts by mass or less per 1 part by mass of stems and leaves of six-rowed barley. is more preferable.

Moreover, the various minerals mentioned above, such as calcium, magnesium, and iron, may be used alone or in combination of two or more. Among minerals, for example, calcium is one of the important elements constituting bones, and insufficient intake of calcium is considered to be the main cause of osteoporosis and weakened bones. Examples of calcium include various calcium salts and natural calcium. Examples of calcium salts include calcium carbonate, calcium hydrogen carbonate, calcium stearate, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium glutamate, calcium silicate, calcium acetate, calcium hydroxide, and the like. Examples of natural calcium include those derived from living organisms such as eggshell calcium, scallop shell calcium, coral calcium, beef bone powder, and fish bone powder, and those derived from minerals such as dolomite and limestone.

When the food and drink products of the present invention contain minerals, the content thereof is preferably 0.01 parts by mass or more and 1 part by mass or less, and 0.05 parts by mass or more and 0.5 parts by mass based on 1 part by mass of stems and leaves of six-rowed barley. Parts by mass or less are more preferable.

In addition, one type of each of the above-mentioned plants or plant products such as lemon, apple, tomorrow leaves, kale, sweet potato, sweet potato stems and leaves, potatoes, carrots, pumpkins, bitter melon, tomatoes, green peas, molokheiya, spirulina, matcha, etc. It may be used alone or in combination of two or more.
For example, matcha is used as a health food material or a health luxury item, and because of its favorable taste, aroma, and color, it is used not only for drinking but also as an additive to various processed foods and drinks. As matcha, powdered green tea such as tencha, sencha, or gyokuro is sufficient.

When the food and drink products of the present invention contain plants or plant-processed products, especially matcha, the content is preferably 0.01 parts by mass or more and 1 part by mass or less, and 0.05 parts by mass or less per 1 part by mass of stems and leaves of six-rowed barley. It is more preferably 0.5 parts by mass or more and 0.5 parts by mass or less.

The edible composition of the present invention can be in any form. The form of the edible composition of the present invention includes, for example, a form suitable for oral ingestion such as eating and drinking, specifically, powder, granule, granule, tablet, rod, plate, block, and solid form. , round, liquid, candy, paste, cream, capsules such as hard capsules and soft capsules, caplets, tablets, gels, jelly, gummy, wafers, biscuits, cookies, and cakes. , chewable form, syrup form, stick form, etc.

Specific examples of the edible composition of the present invention include various beverages such as soft drinks, various foods such as bread and confectionery, noodles, and cooked products. Beverages here include green juice, juices, shakes, smoothies made by adding fruit juice, vegetables, dairy products, etc. to green juice, soft drinks, carbonated drinks, and their base forms. can be mentioned. The term "beverage" as used herein includes not only liquid compositions but also solid compositions that are mixed with a solvent such as water to form a liquid beverage at the time of drinking. In addition, bread and sweets include breads such as white bread, sweet bread, French bread, British bread, muffins, steamed bread, donuts, and waffles, cakes such as butter cake, sponge cake, chiffon cake, pancakes, and sherbet. , frozen desserts such as ice cream, jelly, cookies, etc. Examples of noodles include udon noodles and somen noodles. Examples of cooked products include soups such as curry, stew, miso soup, and vegetable soup, their bases, and powdered seasonings.

The edible composition of the present invention is in the form of a powder (in the form of powder, granules, etc.), and when the mixture is mixed with water and taken orally, it prevents spoilage and is suitable for long-term storage. This is preferred because the color of the composition is bright when mixed with water. Furthermore, when the edible composition of the present invention is in a solid form, it can be orally ingested by mixing it with water and drinking the liquid, as described above. It may be taken orally in solid form, depending on your preference. In addition to water, it may be added to milk, soy milk, fruit juice drinks, whey drinks, soft drinks, yogurt, pancake mixes, and the like. It goes without saying that it may also be used as a food with nutritional function claims or a food for specified health uses.

The food and drink products of the present invention contain stems and leaves of six-rowed barley together with vitamins, dietary fiber, polysaccharides, oligosaccharides, sugars, minerals, and one or more types (specific ingredients) selected from plants or plant processed products. Compared to conventional food and drink products containing these specific ingredients together with stems and leaves of two-rowed barley, the product has superior taste and aroma, is delicious to consume, and has high palatability.

For example, vitamins such as vitamin _B1 usually have a unique vitamin odor. Compared to conventional foods and drinks containing barley stems and leaves, the product has less harsh taste and sourness, has a stronger sweetness, has improved vitamin odor, and has a good aroma, so it can be consumed deliciously.

For example, as is clear from the description of the Examples described below, the food and drink products of the present invention containing dietary fiber such as indigestible dextrin together with the stems and leaves of six-rowed barley are different from the conventional food and drink products containing dietary fiber together with the stems and leaves of two-rowed barley. The odor of dietary fiber has been improved compared to , and it has a good fragrance. In addition, compared to the conventional food and drink products, this food and drink has particularly enhanced sweetness, less harshness, bitterness, and sourness, and has a good aroma and smooth taste, making it delicious to consume.

Furthermore, as is clear from the description of the Examples described below, the food and drink products of the present invention containing polysaccharides such as hyaluronic acid together with the stems and leaves of six-rowed barley are more effective than conventional food and drink products containing polysaccharides together with the stems and leaves of two-rowed barley. In particular, it has less harsh taste, strong sweetness, less bitterness and sourness, has a good aroma, and goes down easily in the throat, making it delicious to consume.

Furthermore, as is clear from the description of the examples described later, the food and drink products of the present invention containing oligosaccharides such as fructooligosaccharides and isomalto-oligosaccharides together with the stems and leaves of six-rowed barley are different from the conventional foods and drinks containing fructooligosaccharides together with the stems and leaves of two-rowed barley. Compared to food and drinks, it has less harsh taste, has a strong sweetness, has a good aroma, and is delicious to consume. In particular, the food/beverage products of the present invention containing isomalto-oligosaccharides together with the stems and leaves of six-rowed barley have reduced bitterness compared to conventional food/drinks containing isomalto-oligosaccharides together with the stems and leaves of two-rowed barley.

Furthermore, as is clear from the description of the examples described later, the food and drink products of the present invention containing maltose as a sugar together with the stems and leaves of six-rowed barley are particularly superior to the conventional food and drink products containing maltose together with the stems and leaves of two-rowed barley. It has a strong sweetness, aroma, and smooth texture, making it delicious to consume. Furthermore, the food and drink products of the present invention containing maltitol as a sugar together with the stems and leaves of six-rowed barley have a particularly good aroma and can be ingested deliciously, compared to conventional food and drink products that contain maltitol together with the stems and leaves of two-rowed barley.

Furthermore, as is clear from the description of the examples described below, the food and drink products of the present invention containing minerals such as calcium together with the stems and leaves of six-rowed barley are superior to conventional food and drink products containing minerals together with the stems and leaves of two-rowed barley. It has a particularly strong sweetness, little bitterness, good aroma, bright green color, good appearance, and is delicious to consume.

For example, as is clear from the description of the Examples described later, the food and drink products of the present invention containing plants or plant processed products such as matcha together with the stems and leaves of six-rowed barley are different from those of the food and drink products containing plants or plant processed products together with the stems and leaves of two-rowed barley. Compared to other foods and drinks, it has a particularly strong sweetness, less bitterness, and a good aroma, making it delicious to consume.

Furthermore, since the edible composition of the present invention contains a large amount of vitamins, minerals, dietary fiber, etc. derived from the stems and leaves of barley, ingesting it is useful for maintaining health. Furthermore, the edible composition of the present invention can also be used as a composition that has the effect of culturing and multiplying lactic acid bacteria.

Below, a composition (hereinafter also referred to as "composition for lactic acid bacteria proliferation") using the edible composition of the present invention for propagating lactic acid bacteria will be explained.

The composition for propagating lactic acid bacteria of the present invention uses the stems and/or leaves (stems and leaves) of six-rowed barley as one of the raw materials. It is known that there are various varieties of six-rowed barley, and the composition for propagating lactic acid bacteria of the present invention preferably uses stems and leaves of a specific variety of six-rowed barley. The specific varieties mentioned here are seven varieties: Bakutori, Silky Snow, Ichibanboshi, Haganemugi, Kashimagor, Shunrai, and Fiber Snow. These varieties of six-rowed barley are commonly used, for example, for refined barley, specifically as raw materials for barley miso, barley tea, etc., but so far they have not been used as raw materials for compositions for propagating lactic acid bacteria. It wasn't. When the composition for propagating 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 propagating lactic acid bacteria can satisfactorily propagate lactic acid bacteria by containing a processed product of foliage of six-rowed barley, particularly a processed product of foliage of a specific variety of six-rowed barley. In particular, when at least one variety selected from Baitori, Silky Snow, Ichibanboshi, Haganemugi, Kashima Gor, Shunrai, and Fiber Snow is used as the specific variety, lactic acid bacteria can be grown even better.

The composition for propagating lactic acid bacteria is preferably in powder or liquid form from the viewpoint of improving the propagation effect of lactic acid bacteria. As the above-mentioned processed products of barley stems and leaves, for example, as is clear from the description of evaluation example 4 in the examples described later, in the present invention, in the form of a plurality of different processed products such as dried stems and leaves powder and squeezed juice, conventional A higher lactic acid bacteria growth effect can be obtained compared to the stems and leaves of two-rowed barley, and it is not limited to a specific form of processed product. However, from the viewpoint of obtaining even higher lactic acid bacteria growth effects, processed products of barley stems and leaves include dried stems and leaves powder, pieces of stems and leaves and their dry powder, squeezed stems and leaves juice and their dry powder, stems and leaves extract, and It is preferable to use one or more types selected from these dry powders. Moreover, it is preferable that the composition for propagating lactic acid bacteria contains oligosaccharides, water-soluble dietary fiber, and lactic acid bacteria as components other than processed products of barley stems and leaves.

The lactic acid bacteria are not particularly limited as long as they produce a large amount of lactic acid from sugars, and can be appropriately selected depending on the purpose, such as 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, Lactob acillus pentosus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus sporogenes, Lactobacillus sakei, Lactobacillus fructivorans, Lactobacillus hilgardii, Lactobacillus reuteri, Lactobacillus fermentum, Streptococcus faecalis (sometimes called Enterococcus faecalis), Enterococcus faesium (also 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, and Bacillus mesenteroides Sentericus et al. It will be done. These may be used alone or in combination of two or more. When the composition for propagating lactic acid bacteria contains lactic acid bacteria, the lactic acid bacteria may be of the same species as the lactic acid bacteria that the composition for propagating lactic acid bacteria is intended to propagate, or may be of a different species.

The properties of the lactic acid bacteria are not particularly limited and can be appropriately selected depending on the purpose, and include, for example, heat resistance, acid resistance, sugar resistance, salt resistance, sporulation, and the like.

The method for obtaining the lactic acid bacteria is not particularly limited and can be appropriately selected depending on the purpose. For example, lactic acid bacteria isolated from foods such as yogurt or vegetables or commercially available products may be used.

The method for preparing the composition for propagating lactic acid bacteria is not particularly limited and can be appropriately selected depending on the purpose. For example, when the composition for propagating lactic acid bacteria is in a solid form such as a powder, it can be prepared by using the processed product of barley stems and leaves, or if necessary, the processed product can be used as an oligosaccharide, lactic acid bacteria, etc. , a method of preparing by mixing with an arbitrary component including water-soluble dietary fiber, etc. For example, when the composition for propagating lactic acid bacteria is used in a culture medium for lactic acid bacteria and a method for culturing lactic acid bacteria as described below, the composition for propagating lactic acid bacteria in solid form is dispersed or dissolved in a solvent containing inorganic salts. Examples include a method of preparing a composition for propagating 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 does not have to be at the same time as the dispersion or dissolution of the processed product of barley stover and leaves, but before dispersing or dissolving the processed product of barley stover and leaves, or It may be either of the following. The solvent containing inorganic salts is not particularly limited and can be appropriately selected depending on the purpose. Examples include physiological saline, phosphate buffer, phosphate buffered saline, etc. Among these, , phosphate buffered saline (hereinafter also referred to as "PBS") is preferred. Such a composition for propagating lactic acid bacteria can be suitably used in the culture medium for lactic acid bacteria and the method for culturing lactic acid bacteria shown below.

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

The lactic acid bacteria to be grown in the lactic acid bacteria growth composition and the lactic acid bacteria culture medium are not particularly limited as long as they are bacteria that produce a large amount of lactic acid from sugars, and can be appropriately selected depending on the purpose. Examples include bacteria similar to lactic acid bacteria.

The medium components in the medium for lactic acid bacteria are not particularly limited as long as they contain the composition for propagating lactic acid bacteria, and may be appropriately selected from among the components of medium commonly used for lactic acid bacteria depending on the purpose. For the growth of lactic acid bacteria, for example, 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. Suitable ingredients include, but a liquid medium consisting of the phosphate buffered saline and a composition for propagating lactic acid bacteria containing powdered stems and leaves of the specific variety of barley can suitably propagate lactic acid bacteria. This is preferable in this respect. Further, the liquid medium containing the composition for propagating lactic acid bacteria may be used in pre-culture or in main culture.

The content of the processed product of the stems and leaves of the specific variety of barley in the medium for lactic acid bacteria is not particularly limited and can be selected as appropriate depending on the purpose, but the lower limit is 0.002% by mass or more. It is preferably 0.003% by mass or more, more preferably 0.01% by mass or more, particularly preferably 0.1% by mass or more, and the upper limit is particularly preferably 90% by mass or less. If the content is less than 0.002% by mass, lactic acid bacteria may be difficult to grow.

The sterilization conditions for the medium for lactic acid bacteria are not particularly limited as long as they do not cause deterioration of the barley stems and leaves and can sterilize a medium that can be used for lactic acid bacteria, and can be appropriately selected depending on the purpose. However, it is preferable to autoclave at 115° C. to 126° C. for 15 minutes to 30 minutes.

The culture conditions for the lactic acid bacteria (pH in the medium, dissolved oxygen, culture temperature, culture time, etc.) are not particularly limited as long as they are normally used for lactic acid bacteria, and may be selected as appropriate depending on the purpose. For example, the culture conditions described in Lactic Acid Bacteria Science and Technology (edited by Lactic Acid Bacteria Research Group) can be used.

A composition for propagating lactic acid bacteria using the edible composition of the present invention may be one that allows lactic acid bacteria to proliferate in vivo. Further, this composition for propagating lactic acid bacteria may promote the propagation of lactic acid bacteria in vitro.

By using the composition for propagating lactic acid bacteria, lactic acid bacteria can be propagated inexpensively and easily, and moreover, compared to the conventional composition for propagating lactic acid bacteria using stems and leaves of two-rowed barley, the composition for propagating lactic acid bacteria is more effective. Since it has a high promoting effect, it can be suitably used, for example, as an additive for lactic acid bacteria-containing materials, foods, food materials, food compositions, and the like.

Similarly, the medium for lactic acid bacteria containing the composition for propagating lactic acid bacteria can be used to propagate lactic acid bacteria inexpensively and easily, and can be used to propagate lactic acid bacteria using conventional two-rowed barley stems and leaves. Compared to growth media, it has a higher effect of promoting the growth of lactic acid bacteria, so it can be suitably used for culturing lactic acid bacteria, and it is also highly safe, so it can be used, for example, in materials containing lactic acid bacteria, foods, food materials, It can be suitably used as an additive for food compositions and the like.

[2. Cultivation method]
The cultivation method of the present invention relates to a method for cultivating stems and leaves of barley.

The barley used in the cultivation method of the present invention may be either two-rowed barley or six-rowed barley. Examples of two-row barley include Nishinohoshi, Haruka Nijo, Nishinochikara, Harushizuku, etc. Examples of six-row barley include Fiber Snow, Silky Snow, Shunrai, Haganemugi, Kashimagor, Akashinriki (registered trademark), Examples include minor wheat, Masakadomugi, Susukaze, Kashimamugi, Wasebozu, and Ichibanboshi.

In the present invention, although not particularly limited, in order to enhance the taste and nutritional value of barley stems and leaves, it is preferable to cultivate and harvest barley from sowing to before earing, and more preferably to cultivate and harvest until just before earing. preferable. In addition, in this specification, the stems and leaves of barley before heading are sometimes collectively referred to as young barley leaves.

In the cultivation method of the present invention, cultivation is carried out under conditions where the monthly average daily temperature difference is 10° C. or more for three months or more.
If the daily range is less than 10°C, the growth of plant height after sowing will be poor. Preferably, the monthly average daily range is 10°C to 20°C, more preferably 10°C to 15°C, even more preferably 10°C to 13°C. Note that the daily range is the difference between the highest and lowest temperatures in a day (temperature difference).

Since the stems and leaves of barley do not grow well when the temperature is below 4°C, it is preferable that the average daily temperature is at least 4°C or higher. Moreover, since it is not suitable for cultivating barley 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 temperature difference of 10° C. or more continues stably on a monthly average until the barley is harvested, preferably until the barley young leaves are harvested. To harvest barley grass, it is generally cultivated for 20 to 90 days, so it is required that there be an average daily temperature difference of 10°C or more during that period. In addition, it is preferable to cultivate during a period where the daily temperature range is 10°C or more on a monthly average for 3 months or more, and the daily temperature range on a monthly average is 10°C or more for 3 months or more, preferably 6 months or more, and more preferably 9 months or more. If cultivated in a continuous location, it can be harvested repeatedly.

Regarding the above-mentioned daily range, barley may be cultivated by selecting a field with such natural conditions, or barley may be cultivated in a field where such conditions can be created artificially, such as in a greenhouse.

Cultivation conditions other than the above daily range, such as cultivation temperature, day length, drainage, seed preparation, soil improvement, soil pH, fertilization, tillage/land leveling, seeding, weeding, treading/drainage, pest control, etc., are known to those skilled in the art. For example, "2. Wheat Cultivation Standards" of "Paddy Rice, Wheat, and Soybean Cultivation Standards" by the Ministry of Agriculture, Forestry and Fisheries, and "Cultivation and Utilization of Wheat / Atsushi Koyanagi and Yoshi Watanabe" You can refer to "Teruhen" etc.

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

The stems and leaves of barley harvested by the cultivation method of the present invention can be processed into edible compositions such as green juice. At this time, one particular variety of barley can be used alone, or two or more varieties can be used in combination with other varieties. In addition to the processing method for the food and drink composition, additives that may be incorporated into the food and drink composition and the form of the food and drink composition are described in [1. You can refer to the corresponding description in "Food and Drink Compositions".

[3. Stems and leaves of six-rowed barley (1)]
The first aspect of the foliage of six-rowed barley of the present invention relates to the foliage of six-rowed barley grown in the Aso region of Kumamoto Prefecture. Hereinafter, the first embodiment of the six-rowed barley stems and leaves of the present invention will also be referred to as "six-rowed barley stems and leaves (1)."

Examples of the stems and leaves of six-rowed barley (1) of the present invention include Haganemugi, Kashimagor, Silky Snow, Akashinriki (registered trademark), Minorimugi, Shunrai, Fiber Snow, Kashimamugi, Masakadomugi, Susukaze, Kashimamugi, and early maturing. Examples include Bozu and Ichibanboshi.

The six-rowed barley stems and leaves (1) of the present invention are characterized by being cultivated in the Aso region of Kumamoto Prefecture. According to the meteorological statistics information on the Japan Meteorological Agency website, the climate of the Aso region (for example, Takamori) in 2012 was: annual average precipitation of 240 mm/month, annual average temperature of 12.8°C, and annual average sunshine hours of 135 hours/month. .

On the other hand, the climate (2012) of Hokkaido (for example, Obihiro), where a large amount of barley is cultivated, is an annual average precipitation of 98.1 mm/month, an annual average temperature of 7.2°C, and an annual average sunshine hours of 157 hours/month. In 2012, Saga Prefecture (for example, Tosu), which also cultivates a large amount of barley, had an average annual precipitation of 190 mm/month, and Tosu and neighboring Kurume had an average annual precipitation of 238 mm/month. .9 mm/month, annual average temperature 12.8°C, and annual average sunshine hours 135 hours/month.

As described above, there are large regional differences in climate, which affects the growth of barley and, as a result, the amount of nutrients contained in the stems and leaves of barley.

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

Nutrients are not particularly limited, but include, for example, lipids, carbohydrates, dietary fiber, various vitamins, folic acid, inorganic substances such as calcium, magnesium, and potassium, polyphenols, chlorophyll, and various amino acids. is described above [2. Cultivation methods].

Nutrients that are significantly contained in the stems and leaves of the six-rowed barley (1) of the present invention include, for example, amino acids, and preferably asparagine, glutamine, aspartic acid, glutamic acid, and arginine. Some of these amino acids are also umami components and are thought to affect taste. Furthermore, when the same six-rowed barley was grown in Hokkaido and Aso, it was found that the stems and leaves of the six-rowed barley grown in the Aso region contained significantly more of these amino acids.

The stems and leaves of the six-rowed barley (1) of the present invention can be processed into food and drink compositions such as green juice. When using the stems and leaves of the six-rowed barley (1) of the present invention as a raw material for an edible composition, one specific variety of six-rowed barley can be used alone, or a combination of two or more varieties together with other varieties can be used. can be used. In addition to the processing method for the food and drink composition, additives that may be incorporated into the food and drink composition and the form of the food and drink composition are described in [1. You can refer to the corresponding description in "Food and Drink Compositions".

[4. Stems and leaves of six-rowed barley (2)]
A second aspect of the stems and leaves of six-rowed barley of the present invention relates to the stems and leaves of six-rowed barley grown using soil containing at least a portion of Aspergillus soil. Hereinafter, the second embodiment of the six-rowed barley stems and leaves of the present invention will also be referred to as "six-rowed barley stems and leaves (2)." The stems and leaves of six-rowed barley (2) are preferably the stems and leaves of six-rowed barley used in the food and drink composition.

As a specific example of the stems and leaves of six-rowed barley (2) of the present invention, when used as a raw material for food and drink compositions such as green juice, leaves and stems of two-rowed barley and six-rowed barley variety "Akashinriki" are used. Compared to conventional edible compositions, it has a high cultivation suitability, a high content of nutritional ingredients, a beautiful appearance due to bright colors, and a good flavor. Examples include, but are not limited to, Snow, Fiber Snow, Sanukihadaka, Daishimochi, Shunrai, Ichibanboshi, Haganemugi, and Kashimagor.

The stems and leaves of six-rowed barley (2) of the present invention are cultivated using soil containing at least a portion of Aspergillus soil. Cultivation is not particularly limited as long as it involves growing six-rowed barley from seeds or seedlings to the extent that leaves and stems can be harvested by methods commonly known in the industry, and it is not limited to any particular method as long as it involves growing six-row barley from seeds or seedlings to a point where leaves and stems can be harvested. Conditions can be appropriately set by those skilled in the art.

In the six-rowed barley stems and leaves (2) of the present invention, the black soil is not particularly limited as long as it is commonly known black soil, but for example, it is mainly composed of volcanic ash soil and humus, and has a color close to black. The soil is known to have a bouncy texture (light and smooth) (see Figure 6). When compared with red clay (see Figure 7), it can be seen that the black color is darker. Furthermore, compared to red clay, black clay has a lower content of active phosphoric acid and has an N:P ratio of about 2 to 5:12 to 17. Therefore, when barley is grown in black soil, excessive phosphorus supply to the barley can be avoided. Furthermore, black soil has about twice as much cation exchange as red soil. As a result, black soil tends to contain rich amounts of exchangeable lime, exchangeable magnesia, and exchangeable potassium compared to red soil. A non-limiting example of soil analysis data for Kuroboku soil is as shown in Table 24 described in Examples below. For reference, soil analysis data for red soil is also shown.

In the six-rowed barley stems and leaves (2) of the present invention, the soil containing at least a portion of the soil is not particularly limited as long as it is a soil containing the soil or a mixture of the soil and other soil. For example, in the case of mixed soil, the mixing ratio of Kuroboku soil and other soil can be Kuroboku soil: Other soil = 0.1 to 9.9: 9.9 to 0.1, but it is preferable. is 1-9:9-1. When cultivating in a mixed soil, by increasing the proportion of Kuroboku soil, six-rowed barley has better height, tillering, color, stem diameter, and leaf width than those grown in soil different from Kuroboku soil, such as red soil. Either one of these characteristics or two or more of these characteristics becomes excellent.

The height, tiller, color, stem diameter, and leaf width of six-row barley are characteristics that affect the quality of the raw material for the food and beverage composition. The larger the height, stem diameter, and leaf width of six-rowed barley, and the more divisions there are, the better the growth conditions and the better the cultivation suitability. The color of the six-rowed barley is preferably dark green since it affects the aesthetic appearance of the edible composition. Specifically, when using a leaf color scale, the average value of one barley leaf is, for example, 4.0 or more, preferably 4.5 or more.

For example, six-rowed barley grown using soil containing at least a portion of black soil will have a shorter height, length, There is no particular limitation as long as at least one characteristic selected from the group consisting of tillering, color, stem diameter, and leaf width is good as a raw material for an edible composition, and preferably one of these characteristics is suitable for cultivation in red soil. 1.1 times or more compared to those grown in red soil, more preferably 1.2 times or more in one of these characteristics compared to those grown in red soil, and even more preferably 1.2 times more than those grown in red soil These two characteristics are 1.1 times or more compared to those grown in red soil. For example, if the leaf width of barley grown in red soil is 5 cm and the leaf width of barley grown in black soil is 6 cm, the leaf width of barley grown in black soil is the same as that of barley grown in red soil. This is more than 1.2 times as compared.

In addition, six-rowed barley grown using soil containing at least a portion of black soil may be compared to that grown using red soil, for example, if the cultivation conditions other than the soil used and the number of cultivation days are the same. The total polyphenol content and amino acid content tend to be high. Therefore, the stems and/or leaves of the six-rowed barley of the present invention should have a higher total polyphenol content, amino acid content, or both, compared to those grown in red soil. preferable.

The stems and leaves of the six-rowed barley (2) of the present invention can be used in food and beverage compositions such as green juice. When using the stems and leaves (2) of the six-rowed barley of the present invention as a raw material for an edible composition, one specific variety of six-rowed barley can be used alone, or a combination of two or more varieties together with other varieties can be used. can be used.

The six-rowed barley stems and leaves (2) of the present invention have higher cultivation suitability, are rich in nutrients, have a beautiful appearance, and have a good flavor compared to the leaves and stems of six-rowed barley obtained using conventional cultivation methods. Therefore, it is suitable as a raw material for food and drink compositions. Therefore, the edible composition using the stems and leaves of six-rowed barley (2) of the present invention as a raw material is rich in nutrition and It has a beautiful appearance due to its bright color and a good flavor, making it highly palatable. In particular, when the edible composition containing the six-rowed barley stems and leaves (2) of the present invention is in the form of powder, when mixed with water, the composition becomes bright green. Moreover, to specifically explain the flavor of the food and drink composition of the present invention, the food and drink composition of the present invention has a bright green color as described above, compared to conventional food and drink compositions. , has a strong sweetness and a weak astringency. Moreover, the food and drink composition of the present invention has less harshness and grassy odor than conventional food and drink compositions, and can be ingested deliciously.

The stems and leaves of the six-rowed barley (2) of the present invention are harvested before the ripening stage, that is, from the tillering stage to before the earing stage, after cultivation using soil containing at least part of the barley soil. It is preferable, but details can be found in [1. You can refer to the corresponding description in "Food and Drink Compositions".

The stems and leaves of the six-rowed barley (2) of the present invention can be subjected to various processing treatments in order to be used as a raw material for an edible composition for green juice. In addition to the processing method for the food and drink composition, additives that may be incorporated into the food and drink composition and the form of the food and drink composition are described in [1. You can refer to the corresponding description in "Food and Drink Compositions".

As another aspect of the present invention, a method for cultivating the six-rowed barley stems and leaves (2) of the present invention is provided.
The method for cultivating the stems and leaves of six-rowed barley (2) of the present invention includes the step of cultivating seeds or seedlings of six-rowed barley using soil containing at least a portion of the soil. In the method for cultivating the six-rowed barley stems and leaves (2) of the present invention, any step is adopted before or after the above steps as long as it does not impair the purpose of cultivating the six-rowed barley stems and leaves (2) of the present invention. It is possible.

The method of using the edible composition for green juice containing the stems and leaves of six-rowed barley (2) of the present invention is not particularly limited, and the method described in [1. You can refer to the corresponding description in "Food and Drink Compositions".

Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to these Examples, and the present invention can take various embodiments as long as the problems of the present invention can be solved. .

[Example I]
Among Examples 1-1 to 10-4 below, Examples 1-1 to 1-9, which do not contain the specific component, are production examples (reference examples).
[Example 1-1]
As raw materials, double-cut stems and leaves that were cut at a height of about 30 cm were used. This was washed with water to remove the mud and other substances that had adhered to it, and pre-processed by cutting it into pieces of about 5 to 10 cm. The pretreated foliage was blanched once with hot water at 90-100°C for 90-120 seconds, and then cooled with cold water. Subsequently, the obtained stems and leaves were dried with warm air at 80° C. to 130° C. in a dryer for 20 minutes to 180 minutes until the moisture content became 5% by mass or less. The dried stems and leaves were coarsely ground to a size of about 1 mm. The obtained barley stems and leaves were pulverized so that 90% or more passed through a 200 mesh section to obtain a dry powder sample of the stems and leaves.

[Examples 1-2 to 1-7, Comparative Examples 1-1 to 1-9]
Dry powder samples of stems and leaves were obtained in the same manner as in Example 1-1, except that the barley varieties shown in Table 1 below were used instead of the varieties used in Example 1-1. The barley variety of Comparative Example 1-9 was used as a standard product in Evaluation Examples 1-1 to 2-4 below.

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

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

(1) Evaluation example 1-1 (color vividness)
The above 10 test subjects were asked whether the colors of each sample of Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-8 were more vivid compared to the sample of Comparative Example 1-9, which is a standard product. I asked them to answer yes or no. The graph in Figure 1 shows the number of people who answered that ``the green color is more vivid than the standard'' for each sample, as the evaluation score for color vividness. As shown in Figure 1, six-rowed barley (Examples 1-1 to 1-5, 1-7) has a higher color than two-rowed barley (Comparative Examples 1-2 to 1-8 and Comparative Example 1-9). It is clear that the colors are vivid and highly palatable. Furthermore, it can be seen that the six-rowed barley of Example 1-6 also has a color vividness comparable to that of Comparative Examples 1-2 and 1-4, which are the highest evaluated among the two-rowed barley.

(2) Evaluation example 1-2 (weakness and sweetness of astringency)
The above 10 subjects were asked to compare each sample of Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-8 with the standard sample of Comparative Example 1-9. They were asked whether they felt it was ``less harsh'' or sweet compared to the original. The number of people who answered that each sample was ``less harsh than the standard'' and ``sweeter than the standard'' was calculated as the evaluation score for the weaker astringency and sweetness, and is plotted in the graph in Figure 2. show. As shown in Figure 2, six-rowed barley (Examples 1-1 to 1-6) is different from six-rowed barley (Comparative Example 1-1) and two-rowed barley (Comparative Example 1-9), which have been conventionally used in food and drink products. , and other two-rowed barley (Comparative Examples 1-2 to 1-8), it has a weaker astringent taste and is sweeter, which indicates that it is easy to drink and has a high palatability. In addition, it can be seen that the six-rowed barley of Example 1-7 is as good as Comparative Examples 1-2 and 1-7, which are the highest rated two-rowed barley, in terms of weak astringency and sweetness.

(3) Evaluation example 1-3 (weakness of astringency and taste)
The above 10 subjects were asked to compare each sample of Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-8 with the standard sample of Comparative Example 1-9. They were asked whether they felt the taste was ``less harsh'' and whether they would want to drink it again. Figure 3 shows the number of people who answered that ``the astringency is weaker than the standard product'' and ``I would like to drink it again compared to the standard product'' for each sample, as evaluation points for the weak astringency and taste. This is shown in the graph below. As shown in Figure 3, the specific six-rowed barley (Examples 1-1 to 1-5) is different from the six-rowed barley (Comparative Example 1-1) and two-rowed barley (Comparative Example 1-1) that have been conventionally used in food and drink products. 9) and other two-rowed barley (Comparative Examples 1-2 to 1-8), it is less harsh and delicious, indicating that it is easy to drink and has high palatability. In addition, it can be seen that the six-rowed barley of Examples 1-6 and 1-7 is as good as Comparative Example 1-2, which has the highest evaluation among the two-rowed barley, in terms of weak astringency and taste.

As is clear from the results shown in Figures 1 to 3, the powder samples of each example using Baitori, Silky Snow, Sanuki Hadaka, Daishimochi, Ichibanboshi, Shunrai, and Fiber Snow as six-rowed barley had a green color when mixed with water. It can be seen that it is not only excellent in brightness, but also in that it is weak in acridness and strong in sweetness, and also in that it is weak in acridness and delicious. On the other hand, the powder samples of each comparative example using two-rowed barley were inferior to the powder samples of each example in terms of brightness of color, less astringency and sweetness, and less astringency and deliciousness. I know that there is. In addition, although the powder sample of the comparative example using six-rowed barley "Akashinriki" has the same brightness of color as the powder sample of each example, it has a weak astringency and a strong sweetness. It turns out that it is inferior in that it is weak and delicious. Therefore, among six-rowed barley, by using Baitori, Silky Snow, Sanukihadaka, Daishimochi, Ichibanboshi, Shunrai, and Fiber Snow, it is possible to obtain foods and drinks with bright color, excellent appearance and taste, good flavor, and high palatability. Is possible.

[Examples 1-8 to 1-9, Comparative Examples 1-10 to 1-13]
Dry powder samples of stems and leaves were obtained in the same manner as in Example 1-1, except that the barley varieties shown in Table 2 below were used instead of the varieties used in Example 1-1.

[Evaluation example 2]
Each sample was obtained by mixing 1.8 g of powder samples of Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-9 to 1-13 with 100 ml of water.
Ten healthy adults were randomly selected as subjects. The following sensory evaluations (4) to (6) were conducted on these 10 test subjects. In addition, for Examples 1-8 and 1-9, the following sensory evaluation (7) was also conducted using Comparative Example 1-9 as a comparison target.

(4) Evaluation example 2-1 (weak grassy smell)
Each of the samples of Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-10 to 1-13 was administered to the 10 test subjects as compared to the standard product Comparative Example 1-9. The students were asked to compare the taste with the sample and answer whether they felt it had a weaker grassy smell compared to the standard product. The graph of FIG. 4 shows the number of people who answered that the grassy odor is weaker than the standard product for each sample as an evaluation score for the weak grassy odor.

(5) Evaluation example 2-2 (intensity of sweetness)
Each sample of Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-10 to 1-13 was given to the 10 subjects described above, and the sample of Comparative Example 1-9, which is a standard product. The students were asked to compare the drinks and answer whether they felt it had a stronger sweetness or not compared to the standard product. The graph in FIG. 4 shows the number of people who answered that each sample had a "stronger sweetness than the standard product" as an evaluation score for the intensity of sweetness.

(6) Evaluation example 2-3 (tastiness)
Each sample of Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-10 to 1-13 was given to the 10 subjects described above, and the sample of Comparative Example 1-9, which is a standard product. The students were asked to compare the drinks and answer whether they thought it was ``tastier'' or not compared to the standard product. The graph in FIG. 4 shows the number of people who answered that each sample was ``tastier than the standard product'' as the evaluation score for the deliciousness.

As is clear from the results in FIG. 4, the powder samples of each example using Bakutori, Silky Snow, Steel Barley, and Kashima Gol as six-rowed barley had a weak grassy odor, a strong sweetness, and a good taste. The total evaluation score for each item was 20 points or more, indicating that the flavor was good and the taste was high. On the other hand, the powder samples of Comparative Examples 1-10 to 1-13 using two-rowed barley had a total evaluation score of less than 15 points for each of the above items, and in terms of flavor, the powder samples of each example It can be seen that it is inferior to the sample. Therefore, among six-rowed barley, by using Baitori, Silky Snow, Steel Barley, and Kashimagol, it is possible to obtain a food and drink composition with good flavor and high palatability.

(7) Evaluation example 2-4 (color vividness)
The above 10 test subjects were asked whether the samples of Examples 1-8 and 1-9 were more vivid in color than the sample of Comparative Example 1-9, which is a standard product, as in the evaluation example (1-1). When asked to answer whether or not it was, in both Examples 1-8 and 1-9, 9 out of 10 subjects answered, "The green color is more vivid than the standard product." Therefore, even when Haganemugi and Kashimagor were used in place of the six-rowed barley varieties used in Examples 1-1 to 1-7, such as Baitori, Silky Snow, Sanukihadaka, Daishimochi, Ichibanboshi, Shunrai, and Fiber Snow. It can be seen that foods and drinks with more vivid colors can be obtained compared to the conventionally used two-rowed barley.

[Evaluation example 3]
[Examples 2-1 to 2-4 and Comparative Example 2-2]
A powder sample was obtained by blending 1 g of barley stem and leaf powder of the varieties shown in Table 3 below with 0.005 g of powdered vitamin _B1 , which is a specific component shown in Table 3 below. Thiamine hydrochloride was used as vitamin _B1 . Here, in the same table, the foliage powder of Nishinohoshi was obtained in Comparative Example 1-9, the powder of silky snow foliage was obtained in Example 1-2, and the powder of foliage of Ichibanboshi was obtained in Comparative Example 1-9. used the one obtained in Example 1-5, used the Shunrai powder obtained in Example 1-6, and used the one obtained in Example 1-7 as the fiber snow powder. (The same applies to Tables 4 to 11 below).

[Comparative example 2-1]
The vitamin B ₁ described above was used as a powder sample as it was.

(1) Evaluation example 3-1 (combination with vitamin B ₁ )
The powder samples obtained in Examples 2-1 to 2-4 and Comparative Examples 2-1 to 2-2 were mixed with 100 ml of water to obtain each sample. In addition, a sample obtained in the same manner as the powder sample of Comparative Example 1-9 was used as a standard product.

Multiple healthy adults were randomly selected as subjects. These subjects were asked to evaluate the evaluation items shown in Table 3 below on an 11-point scale in which the standard product was given a score of 5 points, the lowest score was 0 points, and the highest score was 10 points. The average value of the test subjects' evaluation scores is shown in Table 3 as the evaluation value. Furthermore, for Examples 2-1 to 2-4, the values obtained by subtracting the evaluation value of Comparative Example 2-2 from the obtained evaluation values are also shown in the same table. Of the evaluation items in Table 3 below, the weaker the "aggressive taste", the stronger the "sweet taste", the weaker the "sour taste", and the weaker the smell (aroma), the better the aroma. The weaker the bitterness, and the brighter the green color, the higher the evaluation.

From the results shown in Table 3, the powder samples of Examples (2-1 to 2-4) containing vitamin B ₁ together with the stems and leaves of six-row barley are different from those of Comparative Example 2- containing vitamin B ₁ together with the stems and leaves of two-row barley. It can be seen that it is superior to the powder sample No. 2 in terms of tastes such as harshness, sweetness, sourness, odor, and ease of swallowing. In particular, each of Examples 2-1 to 2-4 had an evaluation score of 1.0 points or more compared to Comparative Example 2-2 in terms of "harsh taste,""sweettaste," and "sour taste," and "smell (aroma)." It scored more than 1.75 points in the category of "tastiness" and more than 1.25 points in the "tastiness" category, and the unique vitamin odor of vitamin _B1 has been improved by combining it with the stems and leaves of six-rowed barley, making it even more delicious. It can be seen that it can be ingested and its palatability has improved.

[Examples 3-1 to 3-4 and Comparative Example 3-2]
A powder sample was obtained by blending 1 g of barley stem and leaf powder of the varieties shown in Table 4 below with 1 g of powdered indigestible dextrin, which is a specific component shown in Table 4 below.

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

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

From the results shown in Table 4, the powder samples of Examples (3-1 to 3-4) containing indigestible dextrin together with the stems and leaves of six-rowed barley are the same as those of the comparative examples containing indigestible dextrin together with the stems and leaves of two-rowed barley. It can be seen that it is superior to the powder sample No. 3-2 in terms of tastes such as harshness, sweetness, bitterness, and sourness, odor (aroma), and ease of swallowing. Compared to Comparative Example 3-2, the evaluation scores of Examples 3-1 to 3-4 were, in particular, 1.25 points or more in the "aggressive taste" section, 1.75 points or more in the "sweetness" section, 1.5 points or more for "bitterness", 1.0 points or more for "sour taste", 2 points or more for "smell", 1.75 points or more for "throat", " It scored more than 1.5 points higher in terms of "taste", and compared to Comparative Example 3-2, the taste and odor (aroma) were generally improved, making it more delicious to consume and improving palatability. I can see that you are doing it.

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

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

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

From the results shown in Table 5, the powder samples of Examples (4-1 to 4-4) containing hyaluronic acid together with the stems and leaves of six-rowed barley are different from those of Comparative Example 4-2 containing hyaluronic acid together with the stems and leaves of two-rowed barley. It can be seen that the sample is superior to the powder sample in terms of tastes such as harshness, sweetness, and bitterness, odor (aroma), and ease of swallowing. The evaluation scores for each of Examples 4-1 to 4-4 were, especially compared to Comparative Example 4-2, 2.5 points or more in the "harsh taste" section, 2 points or more in the "sweetness" section, and 2.5 points or more in the "sweetness" section. 2.25 points or more in the "bitterness" section, 1.0 points or more in the "sour taste" section, 2.5 points or more in the "smell (aroma)" section, 1.25 points or more in the "throat taste" section, The "taste" category was higher by more than 2 points, and compared to Comparative Example 4-2, the taste and odor (aroma) were generally improved, making it delicious to consume and improving palatability. It can be seen that

[Examples 5-1 to 5-4 and Comparative Example 5-2]
A powder sample was obtained by blending 1 g of barley stem and leaf powder of the varieties shown in Table 6 below and 0.004 g of powdered fructooligosaccharide, which is a specific component shown in Table 6 below.

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

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

From the results shown in Table 6, the powder samples of Examples (5-1 to 5-4) containing fructooligosaccharides together with the stems and leaves of six-rowed barley are different from those of Comparative Example 5-2 containing fructooligosaccharides together with the stems and leaves of two-rowed barley. It can be seen that the sample is superior in terms of taste and odor (aroma), especially harshness and sweetness, compared to the powder sample. Compared to Comparative Example 5-2, the evaluation scores for each of Examples 5-1 to 5-4 were, in particular, 1.0 points or more in the "harsh taste" section, 1.75 points or more in the "sweet taste" section, It exceeded 1.25 points or more in the "odor (aroma)" section and 1.5 points or more in the "taste" section, indicating that the taste and odor (aroma) were improved compared to Comparative Example 5-2. It can be seen that this makes it more delicious to consume and has higher palatability.

[Examples 6-1 to 6-4 and Comparative Example 6-2]
A powder sample was obtained by blending 1 g of powdered stems and leaves of barley of the varieties shown in Table 7 below and 0.3 g of powdered isomalto-oligosaccharide, which is a specific component shown in Table 7 below.

[Comparative example 6-1]
The isomalto-oligosaccharide was used as a powder sample.

(5) Evaluation example 3-5 (composition with isomalto-oligosaccharide)
Evaluation values were obtained for the powder samples obtained in Examples 6-1 to 6-4 and Comparative Examples 6-1 to 6-2 in the same manner as in (1) Evaluation Example 3-1. The results are shown in Table 7.

From the results shown in Table 7, the powder samples of Examples (6-1 to 6-4) containing isomalto-oligosaccharide together with the stems and leaves of six-rowed barley are different from those of Comparative Example 6- containing isomalto-oligosaccharide together with the stems and leaves of two-rowed barley. It can be seen that it is superior to the powder sample No. 2 in terms of taste and odor (aroma), especially harshness and sweetness. Compared to Comparative Example 6-2, the evaluation scores of Examples 6-1 to 6-4 were 1.25 points or more in the "aggressive taste" section and 1.25 points or more in the "sweetness" and "bitterness" sections. 0 points or more, 1.75 points or more in the "odor (aroma)" section, and 1.25 points or more in the "taste" section, compared to Comparative Example 6-2. It can be seen that due to the improvement in (fragrance), the food can be ingested deliciously and the palatability is improved.

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

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

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

From the results shown in Table 8, the evaluation values of the powder samples of Examples (7-1 to 7-4) containing maltose together with the stems and leaves of six-rowed barley are the same as those of Comparative Example 7-2 containing maltose together with the stems and leaves of two-rowed barley. In particular, for the powder sample, score 1.5 points or more for "sweetness", 1.25 points or more for "smell" and "throat", and 1.75 points for "tastiness". It is clear that compared to Comparative Example 7-2, it can be consumed deliciously and has improved palatability due to improved taste such as sweetness and ease of swallowing.

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

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

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

From the results shown in Table 9, the evaluation values of the powder samples of Examples (8-1 to 8-4) containing maltitol together with the stems and leaves of six-rowed barley are the same as those of Comparative Example 8 containing maltitol together with the stems and leaves of two-rowed barley. In particular, it exceeded the powder sample of Comparative Example 8-2 by 1.25 points or more in the "smell (fragrance)" section and by 1.5 points or more in the "taste" section, compared to the powder sample of Comparative Example 8-2. It can be seen that the flavor is improved, which makes it more delicious to consume and has improved palatability.

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

[Comparative example 9-1]
The above calcium was used as a powder sample as it was.

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

From the results shown in Table 10, the evaluation values of the powder samples of Examples (9-1 to 9-4) containing calcium together with the stems and leaves of six-rowed barley are the same as those of Comparative Example 9-2 containing calcium together with the stems and leaves of two-rowed barley. In particular, for powder samples, scores of 1.5 points or more for "sweetness", 1.0 points or more for "bitterness", and 1.25 points or more for "odor (aroma)" and "color" , it exceeded 1.25 points in the "taste" category, and the sweetness and other tastes and aromas were improved compared to Comparative Example 9-2, making it delicious to consume and having improved palatability. It can be seen that

[Examples 10-1 to 10-4 and Comparative Example 10-2]
A powder sample was obtained by blending 1 g of barley stem and leaf powder of the varieties shown in Table 11 below with 0.3 g of matcha, a specific ingredient shown in Table 11 below.

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

(9) Evaluation example 3-9 (combination with matcha)
Evaluation values were obtained for the powder samples obtained in Examples 10-1 to 10-4 and Comparative Examples 10-1 to 10-2 in the same manner as in (1) Evaluation Example 3-1. The results are shown in Table 9.

From the results shown in Table 11, the evaluation values of the powder samples of Examples (10-1 to 10-4) containing matcha together with the stems and leaves of six-rowed barley are the same as those of Comparative Example 10-2 containing matcha together with the stems and leaves of two-rowed barley. Especially for the powder sample, score 1.5 points or more for "sweetness", 1.0 points or more for "bitterness" and "odor (aroma)", and 1.5 points for "tastiness". It also exceeds the above, and it can be seen that the taste and aroma such as sweetness are improved compared to Comparative Example 10-2, so it can be consumed deliciously and the palatability is improved.

[Evaluation example 4]
The powder samples of Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-9, 1-10 were subjected to the following lactic acid bacteria growth test as a model test for the effect of lactic acid bacteria growth in vivo. carried out.

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

(Culture of lactic acid bacteria)
As the lactic acid bacteria, 5×10 ¹¹ dry cells/g of Streptococcus faecalis (white fine powder) manufactured by CELL BIOTECH was used. 1 g of the dried bacterial cells was placed in a 50 ml centrifuge tube and suspended in 10 ml of PBS. This suspension was serially diluted until the theoretical number of lactic acid bacteria reached 10 ² cells/ml (1 x 10 ^-9 g/ml), and 1 ml was added to 9 ml of the lactic acid bacteria medium obtained above. Static culture was performed at ℃ for 48 hours. For these culture solutions, CFU measurements were performed at 0, 24, and 48 hours from the start of culture.
Specifically, the CFU measurement was performed by applying 100 μl of the culture solution at each culture time to an agar plate of BCP medium, incubating it 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. Further, the average value of the obtained CFU values (cfu/g) is shown in Table 12 below as the number of lactic acid bacteria. Specifically, for Examples 1-1 and 1-2, the static culture described above was performed in triplicate, and the CFU measurement was performed in duplicate for the culture fluid obtained in each of the static cultures performed in the triplicate. The average value of a total of six replicates is shown. For Examples 1-8 and 1-9 and Comparative Examples 1-9 and 1-10, the above static culture was performed in series, and the CFU measurement of the resulting culture solution was performed twice. The average value of a total of two replicates is shown. Reference Example 1 in Table 12 and FIG. 5 is the result of performing the same CFU measurement on a negative control in which 1 ml of PBS was added to 9 ml of lactic acid bacteria medium and statically cultured in the same manner.

From the results shown in Table 12 and FIG. 5, it can be seen that when lactic acid bacteria are cultured using the powder samples of each example, which are processed products of stems and leaves of six-rowed barley, the lactic acid bacteria proliferate favorably. In comparison, when lactic acid bacteria were cultured using the powder samples of the comparative examples, which are processed products of stems and leaves of two-rowed barley, it was found that it was difficult to proliferate.

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

<Lactic acid bacteria growth test 2>
(Creation of medium containing powdered sample for lactic acid bacteria)
A medium containing a powder sample was prepared in the same manner as <Lactic acid bacteria growth test 1>.
(Creation of culture medium containing squeezed sample for lactic acid bacteria)
3 μl of squeezed juice sample was added to 10 ml of PBS. Assuming that the Brix value of the squeezed juice sample is 10% and the density of PBS after adding the squeezed juice sample is 1 g/ ^cm3 , from the calculation formula "(3μl x 10%) / 10ml = 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.

(Culture of lactic acid bacteria)
As the lactic acid bacteria, 5×10 ¹¹ dry cells/g of Streptococcus faecalis (white fine powder) manufactured by CELL BIOTECH was used. 1 g of the dried bacterial cells was placed in a 50 ml centrifuge tube and suspended in 10 ml of PBS. This suspension was serially diluted until the theoretical number of lactic acid bacteria reached 5 x 10 ³ cells/ml, and 100 μl of the lactic acid bacteria solution was mixed with 9.9 ml of the medium containing the powder sample for lactic acid bacteria obtained above and the medium containing the squeezed sample. Each was added to 9.9 ml. Other than this, in the same manner as <Lactic acid bacteria growth test 1>, CFU measurements were performed at each time point of 8, 24, 32, and 48 hours from the start of culture for the culture solution in which lactic acid bacteria were added to the medium containing the powder sample. In addition, for the culture solution in which lactic acid bacteria were added to the medium containing the squeezed sample, CFU measurements were performed at each time point of 24 and 48 hours from the start of culture. These CFU measurements were performed in the same manner as <Lactic acid bacteria growth test 1>. Although the number of colonies in each culture solution 0 hours after the start of culture was not directly measured, it is thought to be 1.6 x 10 ³ cfu/g. This is 1.6 x 10 ⁵ cfu/g when the CFU of the lactic acid bacteria solution (theoretical value 5 x 10 ³ cells/ml) was measured before being added to each culture medium. This is because the lactic acid bacteria solution is diluted to 1/100.

From the results shown in Table 13, it was found that not only when dry powder of stems and leaves was used as a processed product of six-rowed barley stems, but also when lactic acid bacteria were cultured using squeezed stem and leaves, compared to the processed product of two-rowed barley. It can be seen that lactic acid bacteria can be grown better than in the case of using the squeezed juice sample in the example.

[Example II]
[1. Comparison of temperature differences between Aso region and Tosu region]
The Aso region and Tosu region were selected as the regions for cultivating barley, and on October 2, 2013, barley was sown in each field and cultivated. In this specification, the Aso region refers to an area with a similar climate at the base of Mt. Aso, including Kikuchi in Kumamoto Prefecture, and the Tosu region refers to Tosu in Saga Prefecture and Kurume in Fukuoka Prefecture. An area with a similar climate throughout the flatlands.

Tables 14 and 15 show data on temperatures and temperature differences during the cultivation period from October 1 to December 31, 2013 in the Aso region (Kikuchi) and Tosu region (Kurume) (from the Japan Meteorological Agency website). Additionally, Table 16 shows a monthly summary of the average temperature and temperature difference from October to December 2013.

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

Additionally, temperature data for the Aso region (Kikuchi) and Tosu region (Kurume) (from the Japan Meteorological Agency website, measurement period 1981 to 2010) is shown in Table 17 below.

Table 17 shows that in the Aso region, the annual average daily temperature difference (temperature difference) is more than 10°C, specifically, the annual average is 11.3°C, and the daily temperature difference is 11.3°C on average over a period of 9 months from September to May. It was found that the average temperature was 10°C or higher. In the Tosu area, the annual average daily temperature range is less than 10°C, specifically, the annual average is 9.3°C, and for two months from April to May, the monthly average daily range is 10°C or more. Understood.

[2. Comparative evaluation of plant height when cultivated in the Aso region and Tosu region]
In the fall of 2013, two-row barley Nishinohoshi, six-row barley Fiber Snow, Silky Snow, and Shunrai were cultivated in fields in the Aso and Tosu regions. On the 39th, 44th, 51st and 63rd days, and on the 8th, 15th, 27th, 34th, 41st, 49th and 63rd days after sowing in the Tosu area. , plant height was measured. The results are shown in Table 18 below.

From Table 18, when plant heights were compared in the Aso region and the Tosu region at the same number of days after sowing, it was found that all varieties had good growth when cultivated in the Aso region. Furthermore, in the Aso region, all barley varieties tested reached a height of 40 cm or more 39 days after sowing, and a clear difference in growth was seen in about one month compared to those grown in the Tosu region.

In addition, when comparing the plant height on the 39th day after sowing in the Aso region and the plant height on the 41st day after sowing in the Tosu region, the cultivation period in the Aso region is 2 days shorter, but for both varieties, the height of the plant on the 41st day after sowing in the Aso region is It was found that this area grows more than the Tosu area.

Furthermore, Table 19 shows the results of comparing the number of days after sowing when the height exceeded 45 cm for each variety during cultivation in the fall of 2013.

As shown in Table 19, when cultivated in the Aso region compared to the Tosu region, all varieties had fewer days to grow taller than 45 cm, indicating better growth.

From the above, barley grown under conditions where the average daily temperature difference of 10℃ or more continues for 3 months or more grows better than barley grown under conditions that do not meet such conditions. It has been found that barley stems and/or leaves can be grown efficiently.

[3. Comparative evaluation of amino acid content when cultivated in the Aso region and Tosu region]
In the fall of 2013, Nishinohoshi, a two-rowed barley, and Fiber Snow, Silky Snow, and Shunrai, which are six-rowed barley, were cultivated for about 70 days after sowing in the Aso and Tosu regions, and the stems and leaves were harvested. This was washed with water to remove the mud and other substances that had adhered to it, and pre-processed by cutting it into pieces of about 5 to 10 cm. The pretreated foliage was blanched once at 90-100° C. for 90-120 seconds in a blanching bath, and then cooled with cold water. Subsequently, the obtained stems and leaves were dried with warm air in a drier until the moisture content became 5% by mass or less. The obtained barley stems and leaves were pulverized using a pulverizer so that 90% or more of the barley leaves passed through a 200-mesh section to obtain a dry powder of the stems and leaves.

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

For all varieties, when grown in the Aso region, the content of asparagine, glutamine, aspartic acid, serine, glutamic acid, histidine, glycine, threonine, valine, and isoleucine in the stems and leaves is clearly higher than that grown in the Tosu region. It turned out to be expensive. Furthermore, compared to two-rowed barley (Nishinohoshi), six-rowed barley (Fiber Snow, Silky Snow, and Shunrai) tended to have a higher content.

[Example III]
[1. Comparative evaluation of plant height when cultivated in the Aso region and Hokkaido region]
Two-rowed barley Nishinohoshi, six-rowed barley Fiber Snow, Silky Snow, and Shunrai were cultivated in Hokkaido and Aso, and the plant heights were measured about 60 days after sowing.
The results are shown in Table 21. The unit of numerical values in the table is "cm".

[2. Comparative evaluation of plant height when cultivated in the Aso region, Tosu region, and Hokkaido region]
We cultivated two-rowed barley Nishinohoshi, six-rowed barley Fiber Snow, Silky Snow, and Shunrai in fields in the Aso, Tosu, and Hokkaido regions, and compared the number of days after sowing for each variety to reach a height of over 45 cm. It is shown in Table 22.

As shown in Table 23, when cultivated in the Aso region, compared to the Tosu and Hokkaido regions, all varieties had fewer days to grow taller than 45 cm, indicating better growth.

[3. Comparative evaluation of amino acid content when cultivated in the Aso region, Tosu region, and Hokkaido region]
In the spring of 2013, six-rowed barley Fiber Snow, Silky Snow, and Shunrai, and two-rowed barley Nishinohoshi were cultivated for about 70 days after sowing in the Aso, Tosu, and Hokkaido regions, and the stems and leaves were harvested. This was washed with water to remove the mud and other substances that had adhered to it, and pre-processed by cutting it into pieces of about 5 to 10 cm. The pretreated foliage was blanched once at 90-100° C. for 90-120 seconds in a blanching bath, and then cooled with cold water.
Subsequently, the obtained stems and leaves were dried with warm air in a drier until the moisture content became 5% by mass or less. The obtained barley stems and leaves were pulverized using a pulverizer so that 90% or more of the barley leaves passed through a 200-mesh section to obtain a dry powder of the stems and leaves.

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

Regardless of the variety, in general, those grown in the Aso region have clearly higher contents of asparagine, glutamine, aspartic acid, glutamic acid, and arginine in the stems and leaves than those grown in the Hokkaido or Tosu regions. That's what I found out. Furthermore, compared to two-rowed barley (Nishinohoshi), six-rowed barley (Fiber Snow, Silky Snow, and Shunrai) tended to have a higher content.

[Example IV]
1. Examples 11-1 to 4 and Comparative Examples 11-1 to 2
Put Kuroboku soil in a planter, and put four varieties of six-rowed barley "Silky Snow", "Shunrai", "Fiber Snow" and "Kashima Gor" (Examples 11-1 to 4) or two-rowed barley "Nishinohoshi" and 4.8 g of seeds of two varieties of "Haruka Nijo" (Comparative Examples 11-1 and 11-2) were sown (20 g/m ² ). The above six varieties of barley were cultivated using conventional plant cultivation methods such as water supply and weed management. The seeds of ``Kashima Gor'' and ``Haruka Nijo'' were provided by the Kyushu-Okinawa Agricultural Research Center of the National Agriculture and Food Research Organization, an independent administrative agency.

2. Examples 11-5 to 8 and Comparative Examples 11-3 to 4
Except that instead of the Kuroboku soil used in Examples 11-1 to 11-4 and Comparative Examples 11-1 to 2, a mixed soil of Kuroboku soil and red soil (Kuroboku soil: Red soil = 1:9) was used. Barley was grown in the same manner as in Examples 11-1 to 11-4 and Comparative Examples 11-1 to 11-2. The red clay used was dried in the sun and the hardened parts were crushed.

3. Comparative examples 11-5 to 10
The procedure was the same as in Examples 11-1 to 4 and Comparative Examples 11-1 to 2, except that red clay was used instead of the black clay used in Examples 11-1 to 4 and Comparative Examples 11-1 to 2. and cultivated barley. The red clay used was dried in the sun and the hardened parts were crushed.

An example of soil analysis data for black soil and red soil is shown in Table 24.

Table 25 summarizes the varieties and soil used for Examples 11-1 to 11-8 and Comparative Examples 11-1 to 11-10.

[Evaluation example 5-1]
The height, number of tillers, stem diameter, leaf width, and color (using a scale) of the six-rowed barley under cultivation were measured at 10-day intervals. Table 26 shows the relative values of Kuroboku soil and mixed soil based on the measured values of red soil. As shown in Table 26, six-row barley grown in black soil or a mixed soil of black soil and red soil showed significantly lower height, tiller number, stem diameter, It was excellent in either leaf width or color or two or more of these characteristics. Furthermore, under the conditions using black soil, germination occurred about 3 days after the start of cultivation, whereas under the conditions using red soil and mixed soil, germination occurred around 7 days after the start of cultivation. From this, it was found that the number of days for germination can be shortened by using Kuroboku soil.

[Evaluation example 5-2]
1 g of stems and leaves of six-rowed barley "Silky Snow" and "Kashima Gor" and two-rowed barley "Nishinohoshi" and "Haruka Nijo" harvested 33 days after the start of cultivation were washed with water to remove adhering mud, etc. The total amount of polyphenols (mass %) was measured by the Folin-Denis method (edited by the Japan Food Research Institute, 5th Edition Japanese Food Standard Composition Analysis Manual) using chlorogenic acid as a standard substance. The results are shown in Table 27. As shown in Table 27, the total polyphenol content of six-rowed barley "Silky Snow" and "Kashima Gor" tended to increase when cultivated in black soil and mixed soil compared to when cultivated in red soil. . On the other hand, no such tendency was observed in the two-rowed barley varieties ``Nishinohoshi'' and ``Haruka Nijo.'' This indicates that when cultivated in soil containing at least a portion of black barley soil, six-row barley stems and leaves with a relatively high total polyphenol content can be obtained.

[Evaluation example 5-3]
The foliage harvested 33 days after the start of cultivation was washed with water to remove adhering mud, etc., and the obtained foliage was squeezed using a juicer. Amino acid content was determined by derivatization method. As a result, for several types of amino acids, as well as the total polyphenol content, the amino acid content of six-row barley tended to increase when cultivated in black soil and mixed soil compared to when cultivated in red soil. . This indicates that six-row barley stems and leaves with a relatively high amino acid content can be obtained when cultivated in soil containing at least a portion of black barley soil.

According to the present invention, it is possible to provide a health food with a high content of nutrients and flavor components derived from raw materials. Further, according to the present invention, it is possible to provide a cultivation method that can efficiently grow barley stems and leaves in a short period of time, and at the same time, can enhance the taste and nutritional value.

Claims (1)

An edible composition using the stems and/or leaves of Kasimagol.