Food and beverage composition, method for improving the taste and color of food and beverage composition, composition for promoting lactic acid bacteria growth, method for cultivating barley stalks and leaves, barley stalks and leaves cultivated using Aso soil or Kuroboku soil

Abstract

To provide a food and beverage composition that is visually appealing due to its vibrant color, and also has a good taste and aroma, resulting in a pleasant and highly palatable flavor. [Solution] The present invention relates to an edible composition containing barley stalks and / or leaves, wherein the barley is six-row barley, and further contains one or more selected from vitamins, proteins, dietary fiber, polysaccharides, oligosaccharides, dairy products, soy milk products, sugars, minerals, plants or processed plant products, microorganisms, sweeteners, acidulants, colorants, thickeners, glazing agents, excipients, binders, lubricants, stabilizers, diluents, bulking agents, emulsifiers, flavorings, food additives, and seasonings. Preferably, the six-row barley is at least one variety of six-row barley selected from Silky Snow, Fiber Snow, Shunrai, and Ichibanboshi.

Description

[Technical Field]

[0001] This invention relates to food and beverage compositions using barley stalks and / or leaves, methods for improving the taste and color of food and beverage compositions, and compositions for promoting the growth of lactic acid bacteria. This invention further relates to methods for cultivating barley stalks and / or leaves, and to barley stalks and / or leaves cultivated using Aso soil or Kuroboku soil. [Background technology]

[0002] Barley is believed to be native to Central Asia and is an annual or biennial herbaceous plant belonging to the grass family. Barley is broadly classified into two-row barley and six-row barley, etc., based on the shape of its ear. Two-row barley and six-row barley differ in the number of rows of grains on the ear; when viewed from above, two-row barley has two rows of grains, while six-row barley has six rows. Six-row barley is believed to have been introduced to Japan via Korea in the 2nd or 3rd century and is used as a grain and as an ingredient in barley tea. On the other hand, two-row barley is believed to have been introduced to Japan from Europe or America during the Meiji era and is mainly used for brewing.

[0003] Barley stalks and / or leaves (hereinafter referred to as "stalks and leaves") are known as a health food ingredient rich in vitamins, minerals, dietary fiber, amino acids, chlorophyll, SOD enzymes, etc., and are used in food and beverage compositions such as green juice, jelly, cookies, ginger drinks, yogurt, and supplements. Food and beverage compositions for green juice are products made from various processed materials such as dried powder and juiced powder containing the green leaves of the plant, and are used as health foods that allow for easy intake of vegetable components.

[0004] Conventionally, techniques for combining barley stalks and leaves with various ingredients have been known in food and beverages such as green juice. For example, Patent Document 1 is an example of combining barley with plants or plant processed products such as tea leaves, Patent Document 2 is an example of combining barley with dietary fiber such as indigestible dextrin or oligosaccharides such as xylooligosaccharides, Patent Document 3 is an example of combining barley with polysaccharides such as hyaluronic acid, Patent Document 4 is an example of combining barley with sugars such as maltitol (reduced maltose), and Patent Document 5 is an example of combining barley with minerals such as calcium. In such food and beverages, the stalks and leaves of two-row barley are widely used as the barley stalks and leaves.

[0005] Furthermore, a food and beverage composition for green juice using the young leaves of six-row barley is also known (see Patent Document 6). In addition, Non-Patent Document 1 states that the six-row barley variety called "Akashinriki" (registered trademark) is suitable as a raw material for a food and beverage composition for green juice due to reasons such as its large, thick leaves.

[0006] However, among consumers, there is a considerable negative image of food and beverage compositions using the green leaves of plants, such as the grassy or astringent taste derived from those leaves, and the same is true for food and beverage compositions using the stems and leaves of barley. In order to dispel this image of food and beverage compositions using the stems and leaves of barley, there is a need to make the green color derived from the stems and leaves more vibrant to make them visually appealing, and to reduce astringency, bitterness, and grassy taste to improve the flavor. However, there is a theory that when barley stems and leaves used in food and beverages are made to have a more vibrant color, the sweetness tends to decrease and the astringency tends to increase. For this reason, conventional food and beverage compositions using barley stems and leaves have not been sufficient in terms of achieving both visual appeal and good flavor. In particular, in food and beverage compositions that combine the aforementioned various components with barley stalks and leaves, the taste and odor components derived from the barley stalks and leaves are mixed with those derived from the aforementioned various components, making it difficult to adjust the taste and odor of such mixtures to a pleasing level. As a result, the composition was not satisfactory from the standpoint of having a good flavor and high palatability.

[0007] On the other hand, in order to meet the demand for young barley grass as a raw material for food and beverage compositions such as green juice, it is necessary to grow young barley grass quickly and efficiently. Furthermore, in order to increase the added value of young barley grass, it is also necessary to improve its taste and nutritional value.

[0008] For example, Patent Document 7 discloses that a large number of tubers can be efficiently produced by hydroponically cultivating potatoes under conditions of a day length of 10 to 15 hours during the above-ground growth period, with a minimum nighttime temperature of less than 25°C and a diurnal temperature range of 3°C or more. Patent Document 8 also discloses a method for processing young barley grass to improve its palatability.

[0009] While barley is mostly cultivated as a second crop or crop rotation in paddy fields, it is also cultivated in dry fields in some areas such as Kanto. In particular, in northern Kanto, where barley cultivation is prevalent, barley is cultivated in fields made of Kuroboku soil, which is a soil composed of volcanic ash and rich in humus (see Non-Patent Document 2).

[0010] However, no invention has yet been made that would allow for the efficient cultivation of young barley grass while simultaneously maintaining its taste and nutritional value.

[0011] Lactic acid bacteria are a general term for bacteria that produce large amounts of lactic acid from sugars such as glucose. They are found in soy sauce, sake, miso, and are also distributed in dairy products, grains, and intestines. For the production of fermented milk, lactic acid bacteria beverages, and cheese, culture media containing animal milk are often used to cultivate lactic acid bacteria. However, because lactic acid bacteria have strict nutritional requirements, there is a problem in that many strains are unsuitable for growth. For this reason, it is known that yeast extract, malt extract, peptone, amino acids, etc. are added to the culture medium as substances to promote the growth of lactic acid bacteria. However, these are expensive and restrict the culture conditions, making it difficult to grow lactic acid bacteria cheaply and easily.

[0012] As a composition that can increase lactic acid bacteria inexpensively and easily, the applicant previously proposed a composition for increasing lactic acid bacteria using barley stalks and leaves (Patent Document 1). Paragraph

[0013] of Patent Document 1 states, "There are no particular restrictions on the variety of barley, and it can be appropriately selected according to the purpose, for example, two-row barley, four-row barley, six-row barley, hulless barley, etc." In the examples of Patent Document 1, only two-row barley is used among these.

[0013] However, the lactic acid bacteria proliferation effect of compositions using the stalks and leaves of two-row barley is not considered sufficient. [Prior art documents] [Patent Documents]

[0014] [Patent Document 1] Japanese Patent Publication No. 2002-000227 [Patent Document 2] Japanese Patent Publication No. 2002-051731 [Patent Document 3] Japanese Patent Publication No. 2002-065205 [Patent Document 4] Japanese Patent Publication No. 2002-142721 [Patent Document 5] Japanese Patent Publication No. 2012-085583 [Patent Document 6] Japanese Patent Publication No. 2011-51948 [Patent Document 7] Japanese Patent Publication No. 2004-73214 [Patent Document 8] Japanese Patent Application Publication No. 5-7471 [Non-patent literature]

[0015] [Non-Patent Document 1] "Our Commitment," [online], Nippon Yakuhin Kaihatsu Co., Ltd., [Accessed May 29, 2013], Internet<http: / / www.jpd.gr.jp / commitment / material.html> [Non-Patent Document 2] Takashi Tajino, et al., "Improvement of Barley Semolina Quality in Black Pot Soil - Usefulness of Starch Mutant Traits Exhibiting Floury Endosperm -", Journal of the Crop Science Society of Japan, 2010, Vol. 79, No. 3, p. 296 - 307

Summary of the Invention

Problems to be Solved by the Invention

[0016] The first problem of the present invention is to provide a food containing barley stems and leaves and specific components, which has a vivid color, looks beautiful, has a good taste and aroma, has a good flavor, and is a highly palatable food composition for drinking.

[0017] The second problem of the present invention is to provide a cultivation method for barley stems and leaves that can grow large in a short period of time, efficiently produce barley stems and leaves, and enhance the taste and nutritional value.

[0018] The third problem of the present invention is to provide the stems and leaves of six - row barley whose taste and nutritional value are improved by the raw material itself, rather than improving the taste of food compositions such as green juice and maintaining or enhancing the nutritional value by additives.

[0019] The fourth problem of the present invention is that, for the purpose of harvesting barley stems and leaves, since there is no literature describing in detail which fields barley should be sown in, to provide the stems and leaves of six - row barley suitable for a food composition for drinking such as green juice sown in an appropriate field, and further, since it contains such stems and leaves of six - row barley, to provide a food composition for drinking such as green juice with high cultivation suitability, rich nutrition, and high palatability.

[0020] The fifth problem of the present invention is to provide a composition for promoting the growth of lactic acid bacteria that has a high effect of promoting the growth of lactic acid bacteria.

Means for Solving the Problems

[0021] The inventors diligently researched the vividness of the green color and flavor of food and beverage compositions using barley stalks and leaves in order to solve the first problem described above. Surprisingly, they discovered that food and beverage compositions using six-row barley stalks and leaves are visually appealing due to their vivid color, have a good flavor and are highly palatable, and even when certain components are combined with barley stalks and leaves, they have a good taste and aroma and are highly palatable, thus completing the present invention.

[0022] Furthermore, the inventors diligently conducted research to solve the second problem described above, and as a result, discovered that by cultivating under conditions where the average monthly temperature range is 10°C or more for three months or more, it is possible to grow the plants significantly in a short period of time while simultaneously improving their taste and nutritional value, thus completing the present invention.

[0023] Furthermore, the inventors diligently conducted research to solve the third problem described above, and as a result, discovered that cultivating six-row barley in the Aso region of Kumamoto Prefecture resulted in good growth of the barley stems and leaves, a significant improvement in the content of specific nutrients, and that these nutrients influenced the taste, thus completing the present invention.

[0024] The inventors diligently researched the fourth problem described above and, to their surprise, discovered that the leaves and stems of six-row barley grown using a cultivation method that utilizes Kuroboku soil, which was previously thought to cause poor milling, were more suitable for cultivation, richer in nutrients, more visually appealing, and had a better flavor compared to the leaves and stems of six-row barley grown using conventional cultivation methods. Therefore, they were found to be suitable as raw materials for food and beverage compositions for green juice, and that food and beverage compositions for green juice using these materials are rich in nutrients and highly palatable. Based on these findings, the inventors completed the present invention.

[0025] The inventors diligently researched the fifth problem described above and, to their surprise, discovered that a lactic acid bacteria proliferation composition using the stems and leaves of six-row barley has a higher lactic acid bacteria proliferation effect than a lactic acid bacteria proliferation composition using the stems and leaves of two-row barley, thus completing the present invention.

[0026] The gist of this invention is as follows: [1] A food and drink composition using barley stalks and / or leaves, A food and beverage composition wherein the barley is at least one variety of barley selected from Baitori, Silky Snow, Sanuki Hadaka, Daishimochi, Ichibanboshi, Haganemugi, Kashimagol, Shunrai, and Fiber Snow. [2] The food and beverage composition according to [1] further contains one or more selected from vitamins, proteins, dietary fiber, polysaccharides, oligosaccharides, dairy products, soy milk products, sugars, minerals, plants or processed plant products, microorganisms, sweeteners, acidulants, colorants, thickeners, glazing agents, excipients, binders, lubricants, stabilizers, diluents, bulking agents, emulsifiers, flavorings, food additives, and seasonings. [3] An edible composition according to [1] or [2], containing one or more selected from vitamins, dietary fiber, polysaccharides, oligosaccharides, sugars, minerals, and plants or plant products. [4] The vitamins are vitamin A, vitamin B1, 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 isomaltoligosaccharide. The sugars are dextrin, glucose, lactose, sucrose, maltose, fructose, erythritol, trehalose, maltitol, xylitol, or starch. The minerals are calcium, magnesium, or iron. An edible composition according to any one of the claims [1] to [3], wherein the plant or plant product is lemon, apple, Angelica keiskei, kale, sweet potato, sweet potato stems and leaves, potato, carrot, pumpkin, bitter melon, tomato, green pea, molokhia, spirulina, or matcha. [5] A method for improving the taste of food and beverage compositions using barley stalks and / or leaves, The method, wherein the barley is at least one variety of barley selected from Baitori, Silky Snow, Sanuki Hadaka, Daishimochi, Ichibanboshi, Haganemugi, Kashima Gold, Shunrai, and Fiber Snow. [6] A method for improving the color of food and beverage compositions using barley stalks and / or leaves, The method, wherein the barley is at least one variety of barley selected from Baitori, Silky Snow, Sanuki Hadaka, Daishimochi, Ichibanboshi, Haganemugi, Kashima Gold, Shunrai, and Fiber Snow. [7] A composition for the proliferation of lactic acid bacteria, characterized by containing the stems and / or leaves of six-row barley. [8] The lactic acid bacteria growth composition according to [7], wherein the six-row barley is six-row barley of at least one variety selected from Baitori, Silky Snow, Ichibanboshi, Haganemugi, Kashimagol, Shunrai and Fibersnow. [9] A method for cultivating barley stalks and / or leaves under conditions in which the diurnal temperature range averages 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. A food and beverage composition containing barley stalks and / or leaves grown in the manner described in

[11] [9] or

[10] .

[12] Stems and / or leaves of barley grown under conditions where the average monthly temperature range is 10°C or more for three months or more.

[13] Stems and / or leaves of six-row barley grown in the Aso region of Kumamoto Prefecture. A food and beverage composition containing the stems and / or leaves of barley as described in

[14]

[13] .

[15] Stems and / or leaves of six-row barley grown in soil containing at least some black volcanic soil.

[16] Stems and / or leaves of six-row barley grown in soil containing at least some black volcanic soil and used in food and beverage compositions.

[17] Stems and / or leaves of six-row barley that are superior to those grown using red soil in at least one characteristic selected from the group consisting of height, tillering, color, stem diameter and leaf width, and that are used in food and beverage compositions.

[18] A method for cultivating stalks and / or leaves of six-row barley for use in food and beverage compositions, comprising the step of cultivating six-row barley seeds or seedlings in soil containing at least a portion of black volcanic soil. A food and beverage composition for green juice comprising the stems and / or leaves of six-row barley described in any one of items

[19] ,

[15] , to

[17] , or the stems and / or leaves of six-row barley obtained by the method described in

[18] . [Effects of the Invention]

[0027] Food and beverages made from the stalks and leaves of a specific variety of six-row barley are visually appealing due to their vibrant color, and they also have a good flavor, making them highly palatable. Furthermore, the method for improving taste according to the present invention can improve the flavor and palatability of food and beverages using barley stalks and leaves. Furthermore, the color improvement method of the present invention can make the color of food and beverages using barley stalks and leaves more vibrant and visually appealing.

[0028] The food and beverage composition using specific ingredients and the stems and leaves of six-row barley is visually appealing due to its vibrant color, and also has a good taste and aroma, resulting in a pleasant flavor and high palatability.

[0029] According to the cultivation method of the present invention, barley can be grown quickly, young barley leaves can be produced efficiently, and the taste and nutritional value can also be improved.

[0030] The nutrient-rich stems and leaves of barley grown in Aso can be used as a raw material for food and beverage compositions such as green juice, making it possible to produce food and beverage compositions that are highly nutritious from the raw materials and are also delicious and easy to drink.

[0031] The stems and leaves of the six-row barley of the present invention have higher cultivation suitability, are richer in nutrients, have a more beautiful appearance, have a better flavor, and are more suitable for food and beverage compositions such as green juice, compared to the stems and leaves of six-row barley obtained using conventional cultivation methods. The food and beverage compositions of the present invention obtained using such six-row barley stems and leaves are rich in nutrients and highly palatable.

[0032] The lactic acid bacteria growth composition of the present invention can effectively promote the growth of lactic acid bacteria. [Brief explanation of the drawing]

[0033] [Figure 1] Figure 1 is a graph showing the results of sensory evaluations for the examples and comparative examples regarding "color vibrancy." [Figure 2] Figure 2 is a graph showing the results of sensory evaluations for the examples and comparative examples regarding "weakness of bitterness and sweetness." [Figure 3] Figure 3 is a graph showing the results of sensory evaluations for the examples and comparative examples regarding "lack of bitterness and deliciousness." [Figure 4] Figure 4 is a graph showing the results of sensory evaluations for the examples and comparative examples regarding "weakness of grassy taste, intensity of sweetness, and deliciousness." [Figure 5] Figure 5 is a photograph showing the results of the lactic acid bacteria growth test in the examples and comparative examples. [Figure 6] Figure 6 is a photograph of black soil. [Figure 7] Figure 7 is a photograph of red soil. [Modes for carrying out the invention]

[0034] The present invention will be described in detail below. [1.Composition for food and drink] This invention relates to a food and beverage composition.

[0035] The present invention uses the stems and leaves (stems and / or leaves) of six-row barley as one of the raw materials for the food and beverage composition.

[0036] The present invention provides an improved taste and color to the food and beverage composition by using the stalks and leaves of six-row barley. Specifically, by using the stalks and leaves of six-row barley, the present invention achieves both a visually appealing appearance due to its vibrant color and a good flavor compared to conventional food and beverage compositions using the stalks and leaves of two-row barley. More specifically, compared to the aforementioned conventional food and beverage composition, the present invention is superior in terms of sweetness and bitterness, despite having a vibrant green color derived from the barley stalks and leaves. Furthermore, compared to the aforementioned conventional food and beverage composition, the present invention has less bitterness and grassy taste, making it more palatable. In particular, by including the aforementioned specific components together with the stalks and leaves of six-row barley, the taste and smell of the present invention are improved compared to when the specific components are included together with the stalks and leaves of two-row barley.

[0037] Six-row barley refers to barley classified as six-row barley botanically, specifically Hordeum vulgare f. hexastichon, a species of barley belonging to the genus Hordeum in the grass family. Morphologically, it is not limited to any particular species as long as the ear has six rows of grains when viewed from above, and it can be a wild species or a hybrid.

[0038] While various varieties of six-row barley are known to exist, the food and beverage composition of the present invention preferably uses the stems and leaves of a specific variety of six-row barley. Nine specific varieties include Baitori, Silky Snow, Sanuki Hadaka, Daishimochi, Ichibanboshi, Haganemugi, Kashima Gold, Shunrai, and Fiber Snow. These varieties of six-row barley are commonly used, for example, for malting, specifically as raw materials for barley miso and barley tea. Of these, from the viewpoint of further improving the taste and aroma of the food and beverage composition containing specific components, it is preferable to use four varieties from the above nine varieties: Silky Snow, Ichibanboshi, Shunrai, and Fiber Snow. The food and beverage composition of the present invention can use one of these varieties alone or in combination of two or more. The stems and leaves of six-row barley refer to the leaves, stems, or both of the six-row barley, and the leaves and stems may be a part or all of each.

[0039] The stems and leaves of the aforementioned specific barley varieties are preferably harvested before maturity, that is, from the tillering stage to the pre-heading stage. Specifically, although it varies depending on the variety, it is generally preferable to harvest the stems and leaves from barley that is 10 cm or taller, especially 10 to 90 cm, and particularly 30 to 60 cm tall, but it is not limited to these. The stems and leaves of the barley are preferably processed immediately after harvesting. If time is required before processing, the stems and leaves of the barley are stored using storage methods commonly used by those skilled in the art, such as low-temperature storage, to prevent deterioration of the stems and leaves.

[0040] In the food and beverage composition of the present invention, various processed products obtained from the stems and leaves of the aforementioned specific variety of six-row barley can be used as the stems and leaves. Examples of such processed products include dried powder of stems and leaves, shredded stems and leaves and their dried powder, juice of stems and leaves and its dried powder, extract of stems and leaves and its dried powder.

[0041] For example, conventionally known methods can be used to dry and powder barley stalks and leaves. Such a method can be used that combines drying and grinding processes for barley stalks and leaves. Drying and grinding can be performed in either order, but drying is preferable. Drying and powdering can be further combined with one or more processes selected from blanching, sterilization, etc., as needed. The grinding process can be performed once or in combination of two or more processes, but it is preferable to perform coarse grinding followed by fine grinding.

[0042] Blanching is a process to maintain the vibrant green color of stems and leaves, and methods of blanching include hot water treatment and steaming. Blanching is preferably performed by treating the stems and leaves in hot water or steam at 80-100°C, preferably 90-100°C, for 60-180 seconds, more preferably 90-120 seconds. Furthermore, when using hot water treatment for blanching, it is preferable to dissolve carbonates such as magnesium carbonate or bicarbonates such as sodium bicarbonate in the hot water, as this can make the green color of the stems and leaves more vibrant. As for steaming, intermittent steaming is preferred, which involves repeatedly steaming the stems and leaves with steam and then cooling them under normal or pressurized pressure. In intermittent steaming, the steaming is preferably performed for 20-40 seconds, more preferably 30 seconds. The cooling treatment after steaming is preferably carried out immediately, and the method is not particularly limited, but methods such as immersion in cold water, refrigeration, cooling with cold air, evaporative cooling with hot air, and evaporative cooling combining hot and cold air can be used. Of these, evaporative cooling combining hot and cold air is preferred. Such a 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 nutrients such as vitamins, minerals, and chlorophyll, it is preferable to repeat the intermittent steaming treatment 2 to 5 times.

[0043] Furthermore, sterilization is a process that typically uses temperature, pressure, electromagnetic waves, chemicals, etc., to physically or chemically kill microbial cells. When blanching is performed in addition to drying and grinding, it is preferable that the blanching is performed before the drying. Also, when sterilization is performed in addition to drying and grinding, it is preferable that the sterilization is performed after the drying, or before or after the grinding.

[0044] Furthermore, the drying process is preferably carried out in such a way that the moisture content of the stems and leaves is 10% or less, and more preferably 5% or less. This drying process can be carried out by any method known to those skilled in the art, such as hot air drying, high-pressure steam drying, electromagnetic wave drying, or freeze-drying. Drying by heating can be carried out at a temperature and time such that the stems and leaves do not discolor due to heating, preferably at 40°C to 140°C, more preferably at 80°C to 130°C.

[0045] Furthermore, the crushing process can be carried out using a crusher, mill, blender, stone mill, or any other method commonly used by those skilled in the art. The crushed stems and leaves are sieved as needed, and it is preferable to use those that pass through a mesh of, for example, 30 to 250 as the stem and leaf powder. Using a particle size that passes through 250 mesh or less makes the stem and leaf powder easier to handle during further processing, while using a particle size that passes through 30 mesh or more facilitates uniform mixing of the stem and leaf powder with other materials.

[0046] Specific methods for drying and pulverizing include, for example, a method in which the stems and leaves of barley are cut, blanched, dried to a moisture content of 10% by mass or less, preferably 5% by mass or less, and then pulverized (see Japanese Patent Publication No. 2004-000210). Another example is a method in which the stems and leaves of barley are cut, blanched, kneaded, dried, and then pulverized (see Japanese Patent Publication No. 2002-065204 and Japanese Patent No. 3428956). Yet another example is a method in which the stems and leaves of barley are dried, coarsely pulverized, heated at 110°C or higher, and then finely pulverized (see Japanese Patent Publication No. 2003-033151 and Japanese Patent No. 3277181).

[0047] As a method for fragmenting barley stalks and leaves, methods commonly used by those skilled in the art for fragmenting plants, such as slicing, crushing, and shredding, can be used. As an example of fragmentation, slurrying may also be performed. Slurrying is done by putting the barley stalks and leaves through a mixer, juicer, blender, muscoloider, etc., to make the barley stalks and leaves into a thick, porridge-like consistency (a suspension of liquid and solid). By slurrying in this way, the stalks and leaves are fragmented so that at least 80% by mass of the fragments 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, and become fluid.

[0048] Methods for extracting juice from barley stalks and leaves include pressing the barley stalks and leaves or their fragments, or centrifuging or filtering the fragments of barley stalks and leaves. Typical examples include extracting juice using mechanical crushing means such as a mixer or juicer, and, if necessary, removing coarse solids by means of sieving, filtration, etc. Specifically, methods described in Japanese Patent Publication No. 08-245408, Japanese Patent Publication No. 09-047252, Japanese Patent Publication No. 5-7471, Japanese Patent Publication No. 4-341153, etc., can be appropriately selected and implemented by those skilled in the art.

[0049] Furthermore, a method for obtaining an extract of barley stalks and leaves includes adding an extraction solvent commonly used by those skilled in the art, such as ethanol, water, or aqueous ethanol, to barley stalks and leaves or their fragments, and extracting by stirring or heating as necessary. The extract may be concentrated as needed.

[0050] Among the processed products of the stems and leaves of the six-row barley mentioned above, using dried powder of the stems and leaves is particularly preferable in the present invention because it can make the food and beverage composition even more vivid in color and have a better flavor, and it can also be made rich in dietary fiber.

[0051] In the solid content of the food and beverage of the present invention, the content of stems and leaves of six-row barley is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, even more preferably 1% by mass or more, particularly preferably 10% by mass or more, and most preferably 20% by mass or more, by dry mass, with an upper limit of 99.9% by mass or less, more preferably 90% by mass or less, and particularly preferably 80% by mass or less. If the content of stems and leaves of six-row barley is less than 0.1% by mass, the effects of the present invention may not be fully exhibited.

[0052] In the present invention, the food and beverage may contain other components in addition to the stems and leaves of the six-row barley. Other ingredients that can be included include, for example, vitamins such as vitamin A, vitamin B1, vitamin C, and vitamin E; proteins such as gelatin, collagen peptides, and plant-derived proteins; water-soluble dietary fiber such as indigestible dextrin and polydextrose; oligosaccharides such as beet oligosaccharides, soybean oligosaccharides, xylooligosaccharides, fructooligosaccharides, and isomaltoligosaccharides; minerals such as calcium, magnesium, and iron; mucopolysaccharides such as N-acetylglucosamine, hyaluronic acid, and chondroitin sulfate; dairy products such as milk, fermented milk, and skim milk powder; soy milk products such as soy milk and soy milk powder; plants or processed plant products such as lemon, apple, Angelica keiskei, kale, sweet potato, sweet potato stems and leaves, potato, carrot, pumpkin, bitter melon, tomato, green peas, molokhia, spirulina, and matcha; and microorganisms such as lactic acid bacteria, natto bacteria, butyric acid bacteria, koji mold, and yeast. Furthermore, if necessary, sugars commonly used in the food industry, such as dextrin, glucose, lactose, sucrose, maltose, fructose, erythritol, trehalose, maltitol, xylitol, and starch; sweeteners such as stevia, acesulfame potassium, sucralose, aspartame, thaumatin, and reduced maltose; acidulants such as citric acid, lactic acid, gluconic acid, and malic acid; colorants such as titanium dioxide; thickeners such as gum arabic and xanthan gum; glazing agents such as shellac; and manufacturing agents such as talc, silicon dioxide, cellulose, and calcium stearate may also be added. Other ingredients that can be added include various excipients, binders, lubricants, stabilizers, diluents, fillers, thickeners, emulsifiers, colorants, flavorings, food additives, and seasonings. The content of other ingredients can be appropriately selected depending on the form of the food or beverage. In the present invention, it is particularly preferable that the food and beverage contain oligosaccharides, water-soluble dietary fiber, and lactic acid bacteria as components other than processed barley stalks and leaves.

[0053] Among the other components mentioned above, the food and beverages of the present invention preferably contain the following components. Specifically, these are vitamins, dietary fiber, polysaccharides, oligosaccharides, sugars, minerals, or plants or processed plant products (hereinafter referred to as "specific components"). These may be used individually or in combination of two or more.

[0054] The various vitamins listed above, such as vitamin A, vitamin B1, vitamin C, and vitamin E, may be used individually or in combination of two or more. For example, vitamin B1 is said to act as a coenzyme for sugar metabolism enzymes, providing effects such as fatigue recovery and mental stabilization. When using vitamin B1 as a vitamin, it may be thiamine or its derivatives, or a salt of thiamine or its derivatives, or a mixture thereof. Examples of thiamine derivatives include thiamine nitrate, thiamine chloride hydrochloride, thiamine disulfide, fursultiamine, bisthiamine, and benfotiamine.

[0055] When the food and beverage of the present invention contains vitamins, the amount is preferably 0.0001 parts by mass or more and 0.1 parts by mass or less per 1 part by mass of the stems and leaves of six-row barley, and more preferably 0.001 parts by mass or more and 0.01 parts by mass or less.

[0056] The various dietary fibers listed above, such as indigestible dextrin and polydextrose, may be used individually or in combination of two or more. For example, indigestible dextrin is a low-calorie, low-fat food ingredient and is said to have physiologically active effects such as regulating bowel function, suppressing blood glucose elevation, lowering serum cholesterol, improving the intestinal environment, and lowering triglycerides. Indigestible dextrin is a water-soluble dietary fiber obtained from starch. For example, it can be obtained by adding hydrochloric acid to starch, heating it, and then treating it with amylase, or by adding hydrochloric acid to starch and heating it using an extruder, or by removing salts, glucose, etc. as needed from a composition obtained by a combination of these methods to appropriately purify the indigestible component. As for the dietary fiber, any dietary fiber or raw material containing it that is normally available can be used, regardless of the manufacturing method or origin.

[0057] When the food and beverage of the present invention contains dietary fiber, the amount is preferably 0.1 parts by mass or more and 10 parts by mass or less, and more preferably 0.5 parts by mass or more and 2 parts by mass or less, per 1 part by mass of the stems and leaves of six-row barley.

[0058] The various polysaccharides listed above, such as N-acetylglucosamine, hyaluronic acid, and chondroitin sulfate, may be used individually or in combination of two or more. For example, hyaluronic acid is a polysaccharide composed of the disaccharides N-acetylglucosamine and glucuronic acid. Hyaluronic acid, along with collagen, fibronectin, and proteoglycans, forms the extracellular matrix and is known to have many functions, including cell retention, maintenance of tissue lubrication, resistance to external forces such as mechanical damage, and prevention of bacterial infection. Hyaluronic acid is used as a therapeutic agent for arthritis and corneal and conjunctival epithelial disorders, and is also used as a moisturizing ingredient in cosmetics due to its excellent moisturizing properties. In recent years, hyaluronic acid is also sometimes taken orally. As for hyaluronic acid, there are no particular restrictions on its use; for example, it can be extracted from chicken combs or other animals or plants, concentrated and produced by enzyme treatment, or produced by microbial fermentation. Furthermore, hyaluronic acid may contain hyaluronic acid salts, or it may consist solely of hyaluronic acid salts.

[0059] When the food and beverage of the present invention contains polysaccharides, the amount is preferably 0.0001 parts by mass or more and 0.1 parts by mass or less, preferably 0.001 parts by mass or more and 0.05 parts by mass or less, and more preferably 0.001 parts by mass or more and 0.04 parts by mass or less, per 1 part by mass of the stems and leaves of six-row barley.

[0060] The various oligosaccharides listed above, such as beet oligosaccharides, soybean oligosaccharides, xylooligosaccharides, fructooligosaccharides, and isomaltoligosaccharides, may be used individually or in combination of two or more. For example, fructooligosaccharides are a general term for oligosaccharides in which one or more fructose residues are linked to sucrose by a β2→1 bond. Examples of fructooligosaccharides include 1-kestose (sucrose with one fructose residue), nistose (sucrose with two residues), fructosylnistose (sucrose with three residues), and mixtures of two or more of these. Commercially available fructooligosaccharides may be used, or they may be manufactured according to known methods. Fructooligosaccharides are known to have various physiological functions, such as resistance to caries, promotion of Bifidobacterium growth, improvement of lipid metabolism such as cholesterol, immunomodulatory effects, and suppression of blood glucose level increases.

[0061] Furthermore, among oligosaccharides, isomaltoligosaccharide, for example, is an oligosaccharide that contains many branched oligosaccharides with α-1,2, α-1,3, and α-1,6 links, in contrast to maltooligosaccharides which consist only of chain-like α-1,4 links. Examples of oligosaccharides with α-1,2 links include kojibiose; examples of oligosaccharides with α-1,3 links include nigerose; and examples of oligosaccharides with α-1,6 links include isomaltose, panose, isomalttriose, and isomalttetraose. The isomaltoligosaccharide used in this invention may be purified or crudely purified from natural products, and its origin is not particularly limited. Isomaltooligosaccharide is said to have intestinal regulating effects such as improving the intestinal flora, improving the intestinal environment, and improving bowel movements and stool consistency; improving lipid metabolism; improving hypertension; and low caries properties.

[0062] When the food and beverage of the present invention contains oligosaccharides, the content is preferably 0.0001 parts by mass or more and 10 parts by mass or less, more preferably 0.001 parts by mass or more and 1 part by mass or less, and even more preferably 0.001 parts by mass or more and 0.5 parts by mass or less, per 1 part by mass of six-row barley stalks and leaves. In particular, when the food and beverage of the present invention contains fructooligosaccharides, the content is preferably 0.001 parts by mass or more and 1 part by mass or less, more preferably 0.001 parts by mass or more and 0.1 parts by mass or less, per 1 part by mass of six-row barley stalks and leaves. When the food and beverage of the present invention contains isomaltoligosaccharides, the content is preferably 0.01 parts by mass or more and 10 parts by mass or less, and even more preferably 0.1 parts by mass or more and 1 part by mass or less, per 1 part by mass of six-row barley stalks and leaves.

[0063] The various sugars listed above, such as dextrin, glucose, lactose, sucrose, maltose, fructose, erythritol, trehalose, maltitol, xylitol, and starch, may be used individually or in combination of two or more. For example, maltose is a reducing disaccharide in which two glucose molecules are linked by an α1-4 bond, and is obtained by enzymatic hydrolysis of starch. Maltose is easily soluble in water and is said to have about one-third the sweetness of sucrose. The maltose used may be a refined product, or it may be a food ingredient containing maltose, such as starch syrup, malt, or sweet potato.

[0064] Maltitol, for example, is made from maltose and is a reduced form of it, also known as reduced maltose. Maltitol is considered to have fewer calories and be less likely to cause tooth decay than sucrose, and is widely used in food and beverages. Maltitol comes in various forms, such as powder, syrup, and liquid. etc. These include: Maltitol may be a refined product, or a raw material containing maltitol, such as reduced maltose syrup, may be used instead of a refined product.

[0065] When the food and beverage of the present invention contains sugars, the amount is preferably 0.1 parts by mass or more and 10 parts by mass or less, and more preferably 0.5 parts by mass or more and 2 parts by mass or less, per 1 part by mass of the stems and leaves of six-row barley.

[0066] Furthermore, one type of the various minerals listed above, such as calcium, magnesium, and iron, may be used, or two or more may be mixed. Among the minerals, calcium, for example, is one of the important elements that make up bone, and calcium deficiency is considered a major cause of osteoporosis and bone weakening. Examples of calcium include various calcium salts and natural calcium. Examples of calcium salts include calcium carbonate, calcium bicarbonate, calcium stearate, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium glutamate, calcium silicate, calcium acetate, and calcium hydroxide. Examples of natural calcium include those derived from living organisms such as eggshell calcium, scallop shell calcium, coral calcium, bovine bone meal, and fish bone meal, as well as those derived from minerals such as dolomite and limestone.

[0067] When the food and beverage of the present invention contains minerals, the amount is preferably 0.01 parts by mass or more and 1 part by mass or less, and more preferably 0.05 parts by mass or more and 0.5 parts by mass or less, per 1 part by mass of the stems and leaves of six-row barley.

[0068] Furthermore, any of the above-mentioned plants or plant products, such as lemons, apples, Angelica keiskei, kale, sweet potatoes, sweet potato stems and leaves, potatoes, carrots, pumpkins, bitter melon, tomatoes, green peas, molokhia, spirulina, and matcha, may be used individually or in combination of two or more. For example, matcha is used as a health food ingredient or health-conscious beverage, and because of its desirable taste, aroma, and color, it is used not only for drinking but also as an additive in various processed foods and beverages. Matcha can be made from powdered green tea such as tencha, sencha, or gyokuro.

[0069] In the food and beverage of the present invention, if a plant or plant processed product, particularly matcha, is included, the content is preferably 0.01 parts by mass or more and 1 part by mass or less, and more preferably 0.05 parts by mass or more and 0.5 parts by mass or less, per 1 part by mass of stems and leaves of six-row barley.

[0070] The food and beverage composition of the present invention can be in any form. Examples of forms of the food and beverage composition of the present invention include forms suitable for oral intake such as eating and drinking, specifically, powder, granules, tablets, rods, plates, blocks, solids, rounds, liquids, candies, pastes, creams, capsules such as hard capsules and soft capsules, caplets, tablets, gels, jellies, gummies, wafers, biscuits, cookies, cakes, chewables, syrups, sticks, and the like.

[0071] Specific examples of the food and beverage compositions of the present invention include various beverages such as soft drinks, various foods such as bread and confectionery, noodles, and prepared foods. Beverages as used here include green juice, juices, shakes, and smoothies made by adding fruit juice, vegetables, dairy products, etc., to green juice, as well as soft drinks, carbonated drinks, and their base ingredients. Beverages as used here include not only liquid compositions but also solid compositions that are mixed with a solvent such as water at the time of consumption to become liquid beverages. Bread and confectionery examples include breads such as sliced ​​bread, sweet bread, French bread, English bread, muffins, steamed buns, donuts, and waffles, as well as cakes such as butter cake, sponge cake, chiffon cake, and pancakes, as well as frozen desserts such as sherbet and ice cream, jelly, and cookies. Noodles examples include udon and somen. Prepared foods examples include soups such as curry, stew, miso soup, and vegetable soup, their base ingredients, and powdered seasonings.

[0072] The food and beverage composition of the present invention is preferably in powder form (powder, granules, etc.) and is taken orally as a mixture with water, as this prevents spoilage and is suitable for long-term storage, and the food and beverage composition has a vivid color when mixed with water. If the food and beverage composition of the present invention is in solid form, as described above, it can be taken orally by mixing it with water to make a liquid, or by drinking the liquid. However, it may also be taken orally in solid form depending on the preference of the person consuming it. In addition to water, it may also be used by adding it to milk, soy milk, fruit juice, whey beverage, soft drink, yogurt, pancake mix, etc. Needless to say, it may also be used as a food with nutritional function claims or a food for specified health uses.

[0073] The food and beverages of the present invention contain the stems and leaves of six-row barley together with vitamins, dietary fiber, polysaccharides, oligosaccharides, sugars, minerals, and one or more (specific components) selected from plants or plant processed products. Compared to conventional food and beverages that contain these specific components together with the stems and leaves of two-row barley, the food and beverages have superior taste and aroma, making them delicious to consume and highly palatable.

[0074] For example, vitamins such as vitamin B1 usually have a distinctive vitamin odor. However, as will be clear from the description of the examples below, the food and beverages of the present invention that contain vitamins together with the stalks and leaves of six-row barley have less bitterness and sourness, a stronger sweetness, and an improved vitamin odor compared to conventional food and beverages that contain vitamins together with the stalks and leaves of two-row barley, resulting in a more palatable taste.

[0075] Furthermore, as is clear from the description of the examples described later, the food and beverages of the present invention, which contain dietary fiber such as indigestible dextrin together with the stalks and leaves of six-row barley, have an improved odor of dietary fiber and a better aroma compared to conventional food and beverages that contain dietary fiber together with the stalks and leaves of two-row barley. In addition, compared to the aforementioned conventional food and beverages, these food and beverages have a particularly enhanced sweetness, reduced astringency, bitterness, and sourness, and have a better aroma and mouthfeel, making them delicious to consume.

[0076] Furthermore, as is clear from the description of the examples described later, the food and beverages of the present invention that contain polysaccharides such as hyaluronic acid together with the stalks and leaves of six-row barley are, in particular, less astringent, sweeter, less bitter and sour, have a better aroma, a smoother texture, and are more delicious to consume compared to conventional food and beverages that contain polysaccharides together with the stalks and leaves of two-row barley.

[0077] Furthermore, as is clear from the description of the examples described later, the food and beverages of the present invention that contain oligosaccharides such as fructooligosaccharides and isomaltoligosaccharides together with the stems and leaves of six-row barley have less bitterness, a stronger sweetness, a better aroma, and are more delicious to consume compared to conventional food and beverages that contain fructooligosaccharides together with the stems and leaves of two-row barley. In particular, the food and beverages of the present invention that contain isomaltoligosaccharides together with the stems and leaves of six-row barley have reduced bitterness compared to conventional food and beverages that contain isomaltoligosaccharides together with the stems and leaves of two-row barley.

[0078] Furthermore, as is clear from the description of the examples described later, the food and beverages of the present invention that contain, for example, maltose as a sugar together with the stalks and leaves of six-row barley are particularly sweeter, have a better aroma and mouthfeel, and are more delicious to consume compared to conventional food and beverages that contain maltose together with the stalks and leaves of two-row barley. Also, the food and beverages of the present invention that contain, for example, maltitol as a sugar together with the stalks and leaves of six-row barley are particularly fragrant and more delicious to consume compared to conventional food and beverages that contain maltitol together with the stalks and leaves of two-row barley.

[0079] Furthermore, as will be clear from the description of the examples described later, the food and beverages of the present invention that contain minerals such as calcium together with the stalks and leaves of six-row barley are particularly sweeter, less bitter, have a better aroma, have a more vibrant green color, and are visually appealing and delicious to consume, compared to conventional food and beverages that contain minerals together with the stalks and leaves of two-row barley.

[0080] Furthermore, as is clear from the description of the examples described later, the food and beverages of the present invention that contain plants or plant products such as matcha together with the stems and leaves of six-row barley are particularly sweeter, less bitter, have a better aroma, and are more delicious to consume compared to conventional food and beverages that contain plants or plant products together with the stems and leaves of two-row barley.

[0081] Furthermore, the food and beverage composition of the present invention contains many vitamins, minerals, and dietary fiber derived from barley stalks and leaves, and therefore, consuming it is beneficial for maintaining good health. In addition, the food and beverage composition of the present invention can also be used as a composition that has the effect of cultivating and increasing lactic acid bacteria.

[0082] The following describes compositions in which the food and beverage composition of the present invention is used for the growth of lactic acid bacteria (hereinafter also referred to as "compositions for the growth of lactic acid bacteria").

[0083] The lactic acid bacteria growth composition of the present invention uses the stems and / or leaves (stem leaves) of six-row barley as one of its raw materials. While various varieties of six-row barley are known to exist, the lactic acid bacteria growth composition of the present invention preferably uses the stems and leaves of a specific variety of six-row barley. The specific varieties referred to here are the seven varieties: Baitori, Silky Snow, Ichibanboshi, Haganemugi, Kashimagol, Shunrai, and Fiber Snow. These varieties of six-row barley are commonly used, for example, for malting, specifically as raw materials for barley miso and barley tea, but have not been used as raw materials for lactic acid bacteria growth compositions until now. When the lactic acid bacteria growth composition 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.

[0084] The lactic acid bacteria proliferation composition contains processed stalks and leaves of six-row barley, particularly processed stalks and leaves of a specific variety of six-row barley, which allows for good proliferation of lactic acid bacteria. In particular, using at least one variety selected from Baitori, Silky Snow, Ichibanboshi, Haganemugi, Kashimagol, Shunrai, and Fiber Snow as the specific variety allows for even better proliferation of lactic acid bacteria.

[0085] The lactic acid bacteria growth composition is preferably in powder or liquid form from the viewpoint of promoting the growth of lactic acid bacteria. As is clear from the description in Evaluation Example 4 in the Examples described later, the present invention provides a higher lactic acid bacteria growth effect compared to conventional two-row barley stalks and leaves in multiple different processed product forms such as dried powder and juice of stalks and leaves, and is not limited to a specific processed product form. However, from the viewpoint of obtaining an even higher lactic acid bacteria growth effect, the processed product of barley stalks and leaves is preferably one or more selected from dried powder of stalks and leaves, shredded stalks and leaves and their dried powder, juice and its dried powder, and extract and its dried powder. Furthermore, the lactic acid bacteria growth composition preferably contains oligosaccharides, water-soluble dietary fiber, and lactic acid bacteria as components other than the processed product of barley stalks and leaves.

[0086] The lactic acid bacteria mentioned above 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 according to the purpose. For example, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium mongoliense, Lactobacillus brevis, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus buchneri, Lactobacillus bulgaricus, Lactobacillus delburvecki, Lactobacillus casei, Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillus halivaticus, Lactobacillus 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 (sometimes called Streptococcus faesium), Streptococcus thermophilus, Lactococcus lactis (sometimes called Streptococcus lactis), Leuconostoc mesenteroides, Leuconostoc oenos, PediococcusExamples include acidilactici, Pediococcus pentosaceus, Staphylococcus carnosus, Staphylococcus xylosus, Tetragenococcus halophilus, Bacillus coagulans, and Bacillus mesentericus. These may be used individually or in combination of two or more species. If the lactic acid bacteria growth composition contains lactic acid bacteria, these lactic acid bacteria may be the same species as the lactic acid bacteria targeted for growth in the lactic acid bacteria growth composition, or they may be a different species.

[0087] There are no particular restrictions on the properties of the lactic acid bacteria mentioned above, and they can be appropriately selected according to the purpose. Examples include heat resistance, acid resistance, sugar tolerance, salt tolerance, and spore formation.

[0088] There are no particular restrictions on how the aforementioned lactic acid bacteria are obtained, and they can be appropriately selected according to the purpose. For example, lactic acid bacteria isolated from foods such as yogurt or vegetables, or commercially available products, may be used.

[0089] There are no particular restrictions on the method for preparing the lactic acid bacteria growth composition, and it can be appropriately selected according to the purpose. For example, when the lactic acid bacteria growth composition is in the form of a solid, such as a powder, it can be prepared by using the processed barley stalks and leaves themselves, or by mixing the processed barley stalks and leaves with any optional components, such as oligosaccharides, lactic acid bacteria, and water-soluble dietary fiber, as needed. Also, for example, when the lactic acid bacteria growth composition is used in a culture medium for lactic acid bacteria and a method for culturing lactic acid bacteria, as described later, a method can be used to prepare a liquid lactic acid bacteria growth composition, such as a dispersion or solution, by dispersing or dissolving the solid lactic acid bacteria growth composition in a solvent containing inorganic salts. In this case, the timing of dispersing or dissolving the optional components in the solvent does not need to be simultaneous with the dispersion or dissolution of the processed barley stalks and leaves in the solvent; it may be before or after the dispersion or dissolution of the processed barley stalks and leaves. There are no particular restrictions on the solvent containing inorganic salts, and they can be appropriately selected depending on the purpose. Examples include physiological saline, phosphate buffer, and phosphate-buffered physiological saline, but among these, phosphate-buffered physiological saline (hereinafter also referred to as "PBS") is preferred. Such a lactic acid bacteria growth composition can be suitably used in the lactic acid bacteria culture medium and lactic acid bacteria culture method shown below.

[0090] (Culture medium for lactic acid bacteria and method for culturing lactic acid bacteria) The lactic acid bacteria culture medium contains the lactic acid bacteria growth composition and, if necessary, also contains components suitable for the growth of lactic acid bacteria. The method for culturing lactic acid bacteria is a method of culturing lactic acid bacteria using the lactic acid bacteria culture medium.

[0091] The lactic acid bacteria grown using 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 according to the purpose, and examples include bacteria similar to the lactic acid bacteria described above.

[0092] The components of the culture medium for lactic acid bacteria are not particularly limited as long as they contain the lactic acid bacteria growth composition, and can be appropriately selected from the components of culture media normally used for lactic acid bacteria according to the purpose. Examples include carbon sources such as glucose and oligosaccharides; nitrogen sources such as polypeptone, yeast extract, and casein; and inorganic salts suitable for the growth of lactic acid bacteria such as sodium phosphate, potassium phosphate, sodium chloride, calcium carbonate, and ammonium sulfate. However, a liquid culture medium consisting of phosphate-buffered saline and a lactic acid bacteria growth composition containing powder from the stems and leaves of a specific variety of barley is preferred because it can effectively grow lactic acid bacteria. Furthermore, the liquid culture medium containing the lactic acid bacteria growth composition may be used in pre-culture or in main culture.

[0093] There are no particular restrictions on the content of the processed barley stalks and leaves of the specified variety in the lactic acid bacteria culture medium, and it can be appropriately selected according to the purpose. However, the lower limit is preferably 0.002% by mass or more, more preferably 0.003% by mass or more, even more preferably 0.01% by mass or more, and particularly preferably 0.1% by mass or more. The upper limit is particularly preferably 90% by mass or less. If the content is less than 0.002% by mass, the lactic acid bacteria may not grow well.

[0094] The sterilization conditions for the lactic acid bacteria culture medium are not particularly limited, as long as they do not cause deterioration of the barley stalks and leaves and can sterilize the culture medium that can be used for lactic acid bacteria. They can be appropriately selected according to the purpose, but autoclaving at 115°C to 126°C for 15 to 30 minutes is preferable.

[0095] The culture conditions for the lactic acid bacteria (pH in the culture medium, dissolved oxygen, culture temperature, and culture time, etc.) are not particularly limited as long as they are the culture conditions normally used for lactic acid bacteria, and can be appropriately selected according to the purpose. For example, the culture conditions described in "The Science and Technology of Lactic Acid Bacteria" (edited by the Lactic Acid Bacteria Research Group) can be used.

[0096] The lactic acid bacteria growth composition using the food and beverage composition of the present invention may promote the growth of lactic acid bacteria in vivo. Alternatively, this lactic acid bacteria growth composition may promote the growth of lactic acid bacteria outside of vivo.

[0097] The aforementioned lactic acid bacteria proliferation composition allows for the inexpensive and simple proliferation of lactic acid bacteria, and moreover, it has a higher lactic acid bacteria proliferation-promoting effect compared to conventional compositions for lactic acid bacteria proliferation using the stalks and leaves of two-row barley. Therefore, it can be suitably used, for example, as an additive to materials, foods, food ingredients, food compositions, etc. that contain lactic acid bacteria.

[0098] Similarly, the lactic acid bacteria culture medium containing the aforementioned lactic acid bacteria growth composition allows for the inexpensive and simple growth of lactic acid bacteria, and moreover, it has a higher effect in promoting the growth of lactic acid bacteria compared to conventional lactic acid bacteria culture media using the stalks and leaves of two-row barley. Therefore, it can be suitably used for culturing lactic acid bacteria and has excellent safety, so it can be suitably used, for example, as an additive to materials, foods, food ingredients, food compositions, etc. that contain lactic acid bacteria.

[0099] [2.Cultivation method] The present invention relates to a method for cultivating the stems and leaves of barley.

[0100] The barley used in the cultivation method of the present invention may be either two-row barley or six-row barley. Examples of two-row barley include Nishinohoshi, Haruka Nijo, Nishinochikara, Harushizuku, etc., and examples of six-row barley include Fiber Snow, Silky Snow, Shunrai, Haganemugi, Kashimagol, Akashinriki (registered trademark), Minorimugi, Masakadomugi, Susukaze, Kashimamugi, Wasebozu, Ichibanboshi, etc.

[0101] In this invention, although not particularly limited, it is preferable to cultivate and harvest barley from sowing until just before heading in order to enhance the taste and nutritional value of the barley stalks and leaves, and more preferably until just before heading. In this specification, the stalks and leaves of barley before heading are sometimes collectively referred to as young barley leaves.

[0102] The cultivation method of the present invention involves cultivating under conditions where the daily temperature range averages 10°C or more per month for three months or more. If the diurnal temperature range is less than 10°C, the growth of plant height after sowing will be poor. Preferably, the diurnal temperature range is 10°C to 20°C on a monthly average, more preferably 10°C to 15°C, and even more preferably 10°C to 13°C. Note that the diurnal temperature range is the difference between the highest and lowest temperatures (temperature difference) in a single day.

[0103] Barley stalks and leaves do not grow well when the temperature is below 4°C, so it is preferable that the average daily temperature is at least 4°C. Also, since temperatures that are too high are not suitable for barley cultivation, it is preferable that the average daily temperature is 30°C or lower.

[0104] It is preferable that the diurnal temperature range remains stable at an average of 10°C or more per month until the barley is harvested, preferably until the young barley leaves are harvested. Since young barley leaves are generally cultivated for 20 to 90 days, an average diurnal temperature range of 10°C or more is required during that period. Furthermore, it is preferable to cultivate the barley in a location where the average diurnal temperature range of 10°C or more per month lasts for three months or more, preferably six months or more, and even more preferably nine months or more, so that it can be harvested repeatedly.

[0105] The above-mentioned diurnal temperature range can be achieved by selecting fields with such natural conditions for barley cultivation, or by cultivating barley in fields where such conditions can be artificially created, such as greenhouses.

[0106] Other cultivation conditions besides the diurnal temperature range mentioned above, such as cultivation temperature, day length, drainage, seed preparation, soil improvement, soil pH, fertilization, tillage and leveling, sowing, weeding, compaction and drainage, and pest and disease control, can be easily selected by those skilled in the art. For example, one can refer to "2. Wheat Cultivation Standards" in the Ministry of Agriculture, Forestry and Fisheries' "Cultivation Standards for Rice, Wheat, and Soybeans" or "Cultivation and Utilization of Wheat / Edited by Atsushi Koyanagi and Yoshiteru Watanabe."

[0107] According to the cultivation method of the present invention, the barley plants can grow to a height of 30 cm or more in about one month from sowing, thus promoting barley growth. Furthermore, it is believed that the content of the five major nutrients, including carbohydrates, proteins, lipids, vitamins, and minerals, as well as plant-specific pigments and organic compounds, which are components of the barley stems and leaves harvested using the cultivation method of the present invention, is improved. Specifically, this includes protein, lipids, sugars, dietary fiber, sodium, vitamin A, vitamin B1, vitamin B2, vitamin B6, and vitamin B1. 12 These include vitamin C, vitamin E, vitamin K1, 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, valine, phenylalanine, proline, methionine, lysine, leucine, octacosanol, catechin, gluconic acid, polyphenols, chlorophyll, lutein, gamma-aminobutyric acid, and beta-glucan. Furthermore, it is thought that SOD-like activity (superoxide scavenging activity) is also improved.

[0108] The stems and leaves of barley harvested by the cultivation method of the present invention can be processed into food and beverage compositions such as green juice. In this process, one specific variety of barley can be used alone, or it can be used in combination with two or more other varieties. For information on processing methods for food and beverage compositions, as well as additives that may be incorporated into the food and beverage composition and the form of the food and beverage composition, please refer to the relevant description in [1. Food and Beverage Compositions] above.

[0109] [3. Stems and leaves of six-row barley (1)] The first embodiment of the six-row barley stems and leaves of the present invention relates to the stems and leaves of six-row barley cultivated in the Aso region of Kumamoto Prefecture. Hereafter, the first embodiment of the six-row barley stems and leaves of the present invention will also be referred to as "six-row barley stems and leaves (1)".

[0110] Examples of the stems and leaves (1) of the six-row barley of the present invention include Haganemugi, Kashimagol, Silky Snow, Akashinriki (registered trademark), Minorimugi, Shunrai, Fiber Snow, Kashimamugi, Masakadomugi, Susukaze, Kashimamugi, Wasebozu, Ichibanboshi, and others.

[0111] The six-row barley stalks and leaves (1) of the present invention are characterized by being cultivated in the Aso region of Kumamoto Prefecture. According to the weather statistics information on the Japan Meteorological Agency website, the climate in the Aso region (for example, Takamori) in 2012 was an average annual rainfall of 240 mm / month, an average annual temperature of 12.8°C, and an average annual sunshine duration of 135 hours / month.

[0112] On the other hand, the climate in Hokkaido (for example, Obihiro), where a lot of barley is cultivated, in 2012 had an average annual rainfall of 98.1 mm / month, an average annual temperature of 7.2°C, and an average annual sunshine duration of 157 hours / month. Similarly, the climate in Saga Prefecture (for example, Tosu), where a lot of barley is cultivated, in 2012 had an average annual rainfall of 190 mm / month. The climate in Tosu and the neighboring city of Kurume had an average annual rainfall of 238.9 mm / month, an average annual temperature of 12.8°C, and an average annual sunshine duration of 135 hours / month.

[0113] Thus, climate varies greatly from region to region, affecting barley growth and, consequently, the amount of nutrients contained in the barley stalks and leaves.

[0114] When barley growth is affected, cultivation suitability factors such as plant height, leaf width, leaf length, and leaf thickness may change.

[0115] Nutrients are not particularly limited, but examples include lipids, carbohydrates, dietary fiber, various vitamins, folic acid, inorganic substances such as calcium, magnesium, and potassium, polyphenols, chlorophyll, and various amino acids. Specific examples are listed in the relevant sections of [2. Cultivation Methods] above.

[0116] Nutrients that are significantly more abundant in the stems and leaves (1) of the six-row barley of the present invention include, for example, amino acids, preferably asparagine, glutamine, aspartic acid, glutamic acid, and arginine. Some of these amino acids are also umami components and are thought to affect the taste. Furthermore, it was found that these amino acids were significantly more abundant in the stems and leaves of the six-row barley cultivated in the Aso region when the same six-row barley was cultivated in Hokkaido and the Aso region, respectively.

[0117] The stems and leaves (1) of the six-row barley of the present invention can be processed into food and beverage compositions such as green juice. When using the stems and leaves (1) of the six-row barley of the present invention as a raw material for food and beverage compositions, one specific variety of six-row barley can be used alone, or it can be used in combination with two or more other varieties. In addition to processing methods for food and beverage compositions, additives that may be incorporated into the food and beverage composition and the form of the food and beverage composition can be found in the relevant descriptions in [1. Food and Beverage Compositions] above.

[0118] [4. Stems and leaves of six-row barley (2)] A second aspect of the six-row barley stems and leaves of the present invention relates to the stems and leaves of six-row barley cultivated using soil containing at least a portion of Kuroboku soil. Hereafter, the second aspect of the six-row barley stems and leaves of the present invention will also be referred to as "six-row barley stems and leaves (2)". Six-row barley stems and leaves (2) are preferably six-row barley stems and leaves used in food and beverage compositions.

[0119] Specific examples of the stems and leaves (2) of the six-row barley of the present invention include, but are not limited to, varieties such as Baidori, Silky Snow, Fiber Snow, Sanuki Hadaka, Daishimochi, Shunrai, Ichibanboshi, Haganemugi, and Kashimagol, which, when used as a raw material for food and beverage compositions such as green juice, offer superior cultivation suitability, nutritional content, visual appeal due to their vivid color, and good flavor compared to conventional food and beverage compositions using the leaves and stems of two-row barley or the six-row barley variety "Akashinriki".

[0120] The stems and leaves (2) of the six-row barley of the present invention are those grown using soil containing at least a portion of Kuroboku soil. Cultivation is not particularly limited as long as it involves growing six-row barley from seeds or seedlings to a point where leaves and stems can be harvested using methods commonly known in the art, and conditions other than the soil used, such as temperature and humidity, can be appropriately set by those skilled in the art.

[0121] In the six-row barley stalks and leaves (2) of the present invention, the Kuroboku soil is not particularly limited as long as it is a commonly known type of Kuroboku soil. For example, it is known to consist mainly of volcanic ash and leaf mold, is nearly black in color, and has a crumbly texture (light and loose) (see Figure 6). Compared to red soil (see Figure 7), it can be seen that the black color is darker. Also, Kuroboku soil has a lower available phosphorus content than red soil, with an N:P ratio of about 2-5:12-17. Therefore, when barley is cultivated in Kuroboku soil, it is possible to avoid supplying barley with excessive phosphorus. Furthermore, Kuroboku soil has about twice as much cation exchange as red soil. As a result, Kuroboku soil tends to contain abundant amounts of exchangeable lime, exchangeable magnesium, and exchangeable potassium compared to red soil. A non-limiting example of soil analysis data for Kuroboku soil is shown in Table 24 described in the examples below. For reference, soil analysis data for red clay is also provided.

[0122] In the stems and leaves (2) of the six-row barley of the present invention, the soil containing at least a portion of Kuroboku soil is not particularly limited as long as it is Kuroboku soil or a mixed soil of Kuroboku soil and other soils. For example, in the case of a mixed soil, the mixing ratio of Kuroboku soil to other soils can be Kuroboku soil:other soil = 0.1~9.9:9.9~0.1, but preferably 1~9:9~1. When cultivating with a mixed soil, increasing the proportion of Kuroboku soil results in six-row barley having superior characteristics in any one of the following areas: height, tillering, color, stem diameter, and leaf width, or two or more of these characteristics, compared to barley cultivated in soil other than Kuroboku soil, such as red soil.

[0123] The height, tillering, color, stem diameter, and leaf width of six-row barley are characteristics that affect the quality of the raw materials for food and beverage compositions. The greater the height, stem diameter, and leaf width of the six-row barley, and the more tillers it has, the better the growth condition and the better its suitability for cultivation. The color of the six-row barley affects the aesthetic appearance of the food and beverage composition, so a dark green color is preferable. Specifically, when using a leaf color scale, the average value of the leaves of a single barley plant should be, for example, 4.0 or higher, and preferably 4.5 or higher.

[0124] Six-row barley cultivated using soil containing at least a portion of Kuroboku soil is not particularly limited as long as, for example, compared to barley cultivated in red soil, with the same cultivation conditions other than the soil used and the same number of cultivation days, at least one characteristic selected from the group consisting of height, tillering, color, stem diameter and leaf width is good as a raw material for food and beverage compositions. Preferably, one of these characteristics is 1.1 times or more than that of barley cultivated in red soil, more preferably one of these characteristics is 1.2 times or more than that of barley cultivated in red soil, and even more preferably one of these characteristics is 1.3 times or more than that of barley cultivated in red soil, or two of these characteristics are 1.1 times or more than that of barley cultivated in red soil. For example, if the leaf width of barley cultivated in red soil is 5 cm and the leaf width of barley cultivated in Kuroboku soil is 6 cm, the leaf width of the barley cultivated in Kuroboku soil will be 1.2 times or more than that of the barley cultivated in red soil.

[0125] Furthermore, six-row barley cultivated using soil containing at least a portion of black volcanic ash tends to have higher total polyphenol and amino acid content compared to, for example, barley cultivated in red soil, when all other cultivation conditions and cultivation days are the same. Therefore, it is preferable that the stems and / or leaves of the six-row barley of the present invention have higher total polyphenol and amino acid content, or both, compared to barley cultivated in red soil.

[0126] The stems and leaves (2) of the six-row barley 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-row barley of the present invention as a raw material for food and beverage compositions, one specific variety of six-row barley can be used alone, or it can be used in combination with two or more other varieties.

[0127] The stems and leaves (2) of the six-row barley of the present invention are suitable as a raw material for food and beverage compositions because, compared to the leaves and stems of six-row barley obtained using conventional cultivation methods, they have high cultivation suitability, are rich in nutrients, have a beautiful appearance, and have a good flavor. Therefore, food and beverage compositions using the stems and leaves (2) of the six-row barley of the present invention as a raw material are more nutritious and have a beautiful appearance due to their vibrant color and good flavor compared to food and beverage compositions using, for example, barley grown in red soil as a raw material, and are highly palatable. In particular, when the food and beverage composition containing the stems and leaves (2) of the six-row barley of the present invention is in powder form, it becomes a vivid green color when mixed with water. Furthermore, to specifically describe the flavor of the food and beverage composition of the present invention, compared to conventional food and beverage compositions, despite having a vivid green color as described above, it is sweeter and less bitter. Furthermore, compared to conventional food and beverage compositions, the food and beverage composition of the present invention has less bitterness and less grassy taste, and can be consumed in a more palatable manner.

[0128] The stems and leaves (2) of the six-row barley of the present invention are preferably harvested before maturity, i.e., from the tillering stage to the heading stage, after being cultivated in soil containing at least a portion of Kuroboku soil. For details, please refer to the relevant description in [1. Compositions for Food and Drink] above.

[0129] The stems and leaves (2) of the six-row barley of the present invention can be subjected to various processing treatments for use as a raw material for a food and beverage composition for green juice. In addition to processing methods for food and beverage compositions, additives that may be incorporated into the food and beverage composition and the form of the food and beverage composition can be found in the relevant descriptions in [1. Food and Beverage Compositions] above.

[0130] Another aspect of the present invention provides a method for cultivating the stems and leaves (2) of six-row barley according to the present invention. The method for cultivating the stems and leaves (2) of six-row barley according to the present invention includes the step of cultivating six-row barley seeds or seedlings using soil that contains at least a portion of Kuroboku soil. In the method for cultivating the stems and leaves (2) of six-row barley according to the present invention, any step may be adopted before or after the above step, as long as it does not impair the objective of cultivating the stems and leaves (2) of six-row barley according to the present invention.

[0131] The method of using the food and beverage composition for green juice containing the stems and leaves (2) of six-row barley of the present invention is not particularly limited, and the relevant description in [1. Food and Beverage Composition] above can be referred to.

[0132] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples, and can take various forms as long as it can solve the problems of the present invention. [Examples]

[0133] [Example I] Of the following Examples 1-1 to 10-4, Examples 1-1 to 1-9, which do not contain the aforementioned specific component, are manufacturing examples (reference examples). [Example 1-1] As raw materials, we used double-harvested stems and leaves harvested when the plants were about 30 cm tall. These were washed with water to remove any attached mud, and then pre-treated by cutting them into pieces about 5-10 cm in size. The pre-treated stems and leaves were blanched once in hot water at 90-100°C for 90-120 seconds, and then cooled with cold water. Subsequently, the obtained stems and leaves were dried in a dryer with hot air at 80-130°C for 20-180 minutes until the moisture content was 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 then finely ground so that more than 90% passed through a 200-mesh section to obtain a dried stem and leaf powder sample.

[0134] [Examples 1-2 to 1-7, Comparative Examples 1-1 to 1-9] Dried 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 varieties in Comparative Example 1-9 were used as standard samples in the following evaluation examples 1-1 to 2-4.

[0135] [Table 1]

[0136] [Evaluation Example 1] 1.8 g of the powder samples from Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-9 were mixed with 100 ml of water to obtain each sample. Of these samples, the sample obtained from the powder sample of Comparative Example 1-9 was used as the standard.

[0137] Ten healthy adults were randomly selected as subjects. These ten subjects underwent the following sensory evaluations (1) to (3).

[0138] (1) Evaluation Example 1-1 (Color Vividness) The aforementioned 10 subjects were asked to indicate whether the color of each sample from Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-8 was more vivid than that of the standard sample, Comparative Example 1-9. The number of people who answered "the green color is more vivid than the standard" for each sample is shown in the graph in Figure 1 as the evaluation score for color vividness. As shown in Figure 1, it can be seen that six-row barley (Examples 1-1 to 1-5, 1-7) is more vivid in color and more palatable than two-row barley (Comparative Examples 1-2 to 1-8 and Comparative Example 1-9). It can also be seen that the six-row barley of Example 1-6 has a color vividness comparable to that of Comparative Examples 1-2 and 1-4, which were the highest-rated two-row barley samples.

[0139] (2) Evaluation example 1-2 (weakness of bitterness and sweetness) The aforementioned 10 subjects were asked to taste each sample from Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-8, and compare them to the standard sample, Comparative Example 1-9. They were asked to indicate whether they found the samples to be "less bitter" and "sweeter" compared to the standard. The number of people who answered "less bitter" and "sweeter than the standard" for each sample are shown in the graph in Figure 2 as evaluation scores for bitterness and sweetness. As shown in Figure 2, the six-row barley (Examples 1-1 to 1-6) is less bitter and sweeter than the six-row barley (Comparative Example 1-1) and two-row barley (Comparative Example 1-9) that have been conventionally used in food and beverages, as well as other two-row barley (Comparative Examples 1-2 to 1-8), making it easier to drink and more palatable. Furthermore, the six-row barley of Example 1-7 is also found to be as good as Comparative Examples 1-2 and 1-7, which received the highest evaluations among the two-row barleys, in terms of bitterness and sweetness.

[0140] (3) Evaluation Examples 1-3 (Lack of bitterness and deliciousness) The aforementioned 10 subjects were asked to compare each sample from Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-8 with the standard sample, Comparative Example 1-9, and to indicate whether they felt the samples had "less bitterness" and whether they would "want to drink it again" compared to the standard. The number of people who answered "less bitterness compared to the standard" and "want to drink it again compared to the standard" for each sample are shown in the graph in Figure 3 as evaluation scores for bitterness and deliciousness. As shown in Figure 3, it can be seen that the specific six-row barley (Examples 1-1 to 1-5) has less bitterness and is more palatable and easier to drink compared to the six-row barley (Comparative Example 1-1) and two-row barley (Comparative Example 1-9) that have been conventionally used in food and beverages, as well as other two-row barley (Comparative Examples 1-2 to 1-8). Furthermore, it can be seen that the six-row barley in Examples 1-6 and 1-7 is just as good as Comparative Example 1-2, which was the highest-rated of the two-row barley, in terms of its lack of bitterness and delicious taste.

[0141] As is clear from the results in Figures 1 to 3, the powder samples from each example using six-row barley varieties such as Baidori, Silky Snow, Sanuki Hadaka, Daishimochi, Ichibanboshi, Shunrai, and Fiber Snow are not only superior in terms of vivid green color when mixed with water, but also in terms of low bitterness and high sweetness, and also in terms of low bitterness and deliciousness. In contrast, the powder samples from each comparative example using two-row barley are inferior to the powder samples from each example in terms of vivid color, low bitterness and sweetness, and low bitterness and deliciousness. Furthermore, the powder sample from the comparative example using six-row barley "Akashinriki" is comparable in vivid color to the powder samples from each example, but is inferior in terms of low bitterness and high sweetness, and low bitterness and deliciousness. Therefore, by using varieties such as Baitori, Silky Snow, Sanuki Hadaka, Daishimochi, Ichibanboshi, Shunrai, and Fiber Snow among the six-row barley varieties, it is possible to obtain food and beverages that are brightly colored, have excellent appearance and taste, and possess a good flavor and high palatability.

[0142] [Examples 1-8 to 1-9, Comparative Examples 1-10 to 1-13] Dried stem and leaf powder samples 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.

[0143] [Table 2]

[0144] [Evaluation Example 2] 1.8 g of the powder samples from Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-9 to 1-13 were mixed with 100 ml of water to obtain each sample. Ten healthy adults were randomly selected as subjects. These ten subjects underwent the following sensory evaluations (4) to (6). In addition, for Examples 1-8 and 1-9, the following sensory evaluation (7) was also performed, using Comparative Example 1-9 as a comparison.

[0145] (4) Evaluation Example 2-1 (Weakness of grassy taste) The aforementioned 10 subjects were asked to taste each sample from Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-10 to 1-13, and compare them to the standard sample, Comparative Example 1-9, and to indicate whether they felt the grassy taste was weaker compared to the standard. The number of people who answered "weaker grassy taste compared to the standard" for each sample is shown in the graph in Figure 4 as an evaluation score for the weakness of the grassy taste.

[0146] (5) Evaluation Example 2-2 (Intensity of Sweetness) The aforementioned 10 subjects were asked to taste each sample from Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-10 to 1-13, and compare them to the standard sample, Comparative Example 1-9, and to indicate whether they perceived each sample as sweeter than the standard. The number of people who answered "sweeter than the standard" for each sample is shown in the graph in Figure 4 as the sweetness intensity evaluation score.

[0147] (6) Evaluation Example 2-3 (Taste) The aforementioned 10 subjects were asked to taste each sample from Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-10 to 1-13, and compare them to the standard sample, Comparative Example 1-9. They were then asked whether they found each sample "tastier" than the standard. The number of people who answered "tastier than the standard" for each sample is shown in the graph in Figure 4 as a taste evaluation score.

[0148] As is clear from the results in Figure 4, the powder samples from each example using Baitori, Silky Snow, Haganemugi, and Kashimagol as six-row barley all received a total score of 20 or more for each of the following items: low grassy taste, high sweetness, and deliciousness, indicating good flavor and high palatability. In contrast, the powder samples from Comparative Examples 1-10 to 1-13, which used two-row barley, received a total score of less than 15 for each of the above items, indicating that they were inferior to the powder samples from each example in terms of flavor. Therefore, by using Baitori, Silky Snow, Haganemugi, and Kashimagol among the six-row barley varieties, it is possible to obtain food and beverage compositions with good flavor and high palatability.

[0149] (7) Evaluation Example 2-4 (Color Vividness) The aforementioned 10 subjects were asked to indicate whether the color of each sample in Examples 1-8 and 1-9 was more vivid than that of the standard sample, Comparative Example 1-9, in the same manner as in Evaluation Example (1-1). In both Examples 1-8 and 1-9, 9 out of the 10 subjects answered that the green color was more vivid than that of the standard sample. Therefore, it can be seen that even when using Haganemugi and Kashimagol instead of the six-row barley varieties Baitori, Silky Snow, Sanukihadaka, Daishimochi, Ichibanboshi, Shunrai, and Fiber Snow used in Examples 1-1 to 7, it is possible to obtain food and beverages with more vivid colors compared to the conventionally used two-row barley.

[0150] [Evaluation Example 3] [Examples 2-1 to 2-4 and Comparative Example 2-2] Powder samples were obtained by combining 1 g of barley stalk and leaf powder of the varieties shown in Table 3 below with 0.005 g of powdered vitamin B1, a specific component shown in Table 3 below. Thiamine hydrochloride was used as the vitamin B1. In the same table, the stalk and leaf powder of Nishinohoshi was obtained from Comparative Examples 1-9, the stalk and leaf powder of Silky Snow was obtained from Example 1-2, the stalk and leaf powder of Ichibanboshi was obtained from Example 1-5, the powder of Shunrai was obtained from Example 1-6, and the powder of Fiber Snow was obtained from Example 1-7 (the same applies to Tables 4 to 11 below).

[0151] [Comparative Example 2-1] The aforementioned vitamin B1 was used as a powder sample.

[0152] (1) Evaluation Example 3-1 (Combination with Vitamin B1) 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. Similarly, the samples obtained from the powder samples of Comparative Examples 1-9 were used as standards.

[0153] Several healthy adults were randomly selected as subjects. These subjects were asked to rate the evaluation items shown in Table 3 below on an 11-point scale, with the standard product being rated at 5 points, the lowest score at 0 points, and the highest score at 10 points. The average of the subjects' evaluation scores is shown in Table 3 as the evaluation value. In addition, for Examples 2-1 to 2-4, the value obtained by subtracting the evaluation value of Comparative Example 2-2 from the obtained evaluation value is also shown in the same table. In addition, for the evaluation items in Table 3 and beyond below, a lower "astringency" is rated higher, a lower "sweetness" is rated higher, a higher "sourness" is rated higher, a lower "odor (aroma)" is rated higher if the odor is weak and the aroma is good, a lower "bitterness" is rated lower, and a brighter green color is rated higher.

[0154] [Table 3]

[0155] As shown in Table 3, the powder samples of each example (2-1 to 2-4) containing vitamin B1 together with the stalks and leaves of six-row barley are superior to the powder sample of Comparative Example 2-2 containing vitamin B1 together with the stalks and leaves of two-row barley, particularly in terms of taste (bitterness, sweetness, sourness, etc.), smell, and throat feel. In particular, the evaluation scores of each example 2-1 to 2-4 were 1.0 points or more higher than Comparative Example 2-2 in the categories of "bitterness," "sweetness," and "sourness," 1.75 points or more higher in "smell (aroma)," and 1.25 points or more higher in the category of "deliciousness." This indicates that the unique vitamin odor of vitamin B1 is improved by the combination with the stalks and leaves of six-row barley, making it more palatable and easier to consume.

[0156] [Examples 3-1 to 3-4 and Comparative Example 3-2] A powder sample was obtained by combining 1 g of powdered stems and leaves of the barley varieties shown in Table 4 below with 1 g of powdered indigestible dextrin, a specific component shown in Table 4 below.

[0157] [Comparative Example 3-1] The aforementioned indigestible dextrin was used as a powder sample.

[0158] (2) Evaluation example 3-2 (combination with indigestible dextrin) For the powder samples obtained in Examples 3-1 to 3-4 and Comparative Examples 3-1 to 3-2, (1) evaluation values ​​were obtained in the same manner as in Evaluation Example 3-1. The results are shown in Table 4.

[0159] [Table 4]

[0160] As shown in Table 4, the powder samples of each example (3-1 to 3-4) containing indigestible dextrin with the stalks and leaves of six-row barley are superior to the powder sample of Comparative Example 3-2 containing indigestible dextrin with the stalks and leaves of two-row barley, particularly in terms of taste (astringency, sweetness, bitterness, sourness, etc.), smell (aroma), and throat feel. Compared to Comparative Example 3-2, the evaluation scores of each example 3-1 to 3-4 are higher, particularly in the "astringency" category (by 1.25 points or more), the "sweetness" category (by 1.75 points or more), the "bitterness" category (by 1.5 points or more), the "sourness" category (by 1.0 point or more), the "smell (aroma)" category (by 2 points or more), the "throat feel" category (by 1.75 points or more), and the "deliciousness" category (by 1.5 points or more). Compared to Comparative Example 3-2, the overall improvement in taste and smell (aroma) indicates that it is more palatable and easier to consume.

[0161] [Examples 4-1 to 4-4 and Comparative Example 4-2] A powder sample was obtained by combining 1 g of powdered stems and leaves of the barley varieties shown in Table 5 below with 0.03 g of powdered hyaluronic acid, a specific component shown in Table 5 below.

[0162] [Comparative Example 4-1] The hyaluronic acid mentioned above was used as a powder sample.

[0163] (3) Evaluation Example 3-3 (Combination with hyaluronic acid) For the powder samples obtained in Examples 4-1 to 4-4 and Comparative Examples 4-1 to 4-2, (1) evaluation values ​​were obtained in the same manner as in Evaluation Example 3-1. The results are shown in Table 5.

[0164] [Table 5]

[0165] As shown in Table 5, the powder samples of each example (4-1 to 4-4) containing hyaluronic acid together with the stalks and leaves of six-row barley are superior to the powder sample of Comparative Example 4-2 containing hyaluronic acid together with the stalks and leaves of two-row barley, particularly in terms of taste (astringency, sweetness, bitterness, etc.), smell (aroma), and throat feel. The evaluation scores for each example 4-1 to 4-4 are higher than those of Comparative Example 4-2, particularly by 2.5 points or more in the "astringency" category, 2 points or more in the "sweetness" category, 2.25 points or more in the "bitterness" category, 1.0 point or more in the "sourness" category, 2.5 points or more in the "smell (aroma)" category, 1.25 points or more in the "throat feel" category, and 2 points or more in the "deliciousness" category. This indicates that the overall improvement in taste and smell (aroma) compared to Comparative Example 4-2 makes it more palatable and easier to consume.

[0166] [Examples 5-1 to 5-4 and Comparative Example 5-2] A powder sample was obtained by combining 1 g of powdered stems and leaves of the barley varieties shown in Table 6 below with 0.004 g of powdered fructooligosaccharides, which are specific components shown in Table 6 below.

[0167] [Comparative Example 5-1] The aforementioned fructooligosaccharide was used as a powder sample.

[0168] (4) Evaluation example 3-4 (combination with fructooligosaccharides) For the powder samples obtained in Examples 5-1 to 5-4 and Comparative Examples 5-1 to 5-2, (1) evaluation values ​​were obtained in the same manner as in Evaluation Example 3-1. The results are shown in Table 6.

[0169] [Table 6]

[0170] As shown in Table 6, the powder samples of each example (5-1 to 5-4) containing fructooligosaccharides together with the stalks and leaves of six-row barley are superior to the powder sample of Comparative Example 5-2 containing fructooligosaccharides together with the stalks and leaves of two-row barley, particularly in terms of taste such as bitterness and sweetness, and odor (aroma). The evaluation scores of each example 5-1 to 5-4 are higher than those of Comparative Example 5-2, in particular by 1.0 points or more in the "bitterness" category, 1.75 points or more in the "sweetness" category, 1.25 points or more in the "odor (aroma)" category, and 1.5 points or more in the "deliciousness" category. This indicates that the improved taste and odor (aroma) compared to Comparative Example 5-2 make them more palatable and easier to consume.

[0171] [Examples 6-1 to 6-4 and Comparative Example 6-2] A powder sample was obtained by combining 1 g of powdered stems and leaves of the barley varieties shown in Table 7 below with 0.3 g of powdered isomaltoligosaccharide, a specific component shown in Table 7 below.

[0172] [Comparative Example 6-1] The isomaltoligosaccharide mentioned above was used as a powder sample.

[0173] (5) Evaluation example 3-5 (combination with isomaltoligosaccharide) For the powder samples obtained in Examples 6-1 to 6-4 and Comparative Examples 6-1 to 6-2, (1) evaluation values ​​were obtained in the same manner as in Evaluation Example 3-1. The results are shown in Table 7.

[0174] [Table 7]

[0175] As shown in Table 7, the powder samples of each example (6-1 to 6-4) containing isomaltoligosaccharide together with the stalks and leaves of six-row barley are superior to the powder sample of Comparative Example 6-2 containing isomaltoligosaccharide together with the stalks and leaves of two-row barley, particularly in terms of taste such as bitterness and sweetness, and odor (aroma). Compared to Comparative Example 6-2, the evaluation scores of each example 6-1 to 6-4 were higher by more than 1.25 points in the "bitterness" category, more than 1.0 points in the "sweetness" and "bitterness" categories, more than 1.75 points in the "odor (aroma)" category, and more than 1.25 points in the "deliciousness" category. Compared to Comparative Example 6-2, these improvements in taste and odor (aroma) make them more palatable and easier to consume.

[0176] [Examples 7-1 to 7-4 and Comparative Example 7-2] A powder sample was obtained by combining 1 g of powdered stems and leaves of the barley varieties shown in Table 8 below with 1 g of powdered maltose, a specific component shown in Table 8 below.

[0177] [Comparative Example 7-1] The aforementioned maltose was used as a powder sample.

[0178] (6) Evaluation example 3-6 (combination with maltose) For the powder samples obtained in Examples 7-1 to 7-4 and Comparative Examples 7-1 to 7-2, (1) evaluation values ​​were obtained in the same manner as in Evaluation Example 3-1. The results are shown in Table 8.

[0179] [Table 8]

[0180] As shown in Table 8, the evaluation values ​​of the powder samples of each example (7-1 to 7-4) containing maltose together with the stalks and leaves of six-row barley were higher than the powder sample of Comparative Example 7-2, which contained maltose together with the stalks and leaves of two-row barley, by at least 1.5 points in the "sweetness" category, at least 1.25 points in the "odor (aroma)" and "smoothness" categories, and at least 1.75 points in the "deliciousness" category. This indicates that the taste, such as sweetness, and smoothness were improved compared to Comparative Example 7-2, making it more palatable and easier to consume.

[0181] [Examples 8-1 to 8-4 and Comparative Example 8-2] A powder sample was obtained by combining 1 g of powdered barley stalks and leaves of the varieties shown in Table 9 below with 1 g of powdered maltitol, a specific component shown in Table 9 below.

[0182] [Comparative Example 8-1] The aforementioned maltitol was used as a powder sample.

[0183] (7) Evaluation Example 3-7 (Combination with Maltitol) For the powder samples obtained in Examples 8-1 to 8-4 and Comparative Examples 8-1 to 8-2, (1) evaluation values ​​were obtained in the same manner as in Evaluation Example 3-1. The results are shown in Table 9.

[0184] [Table 9]

[0185] As shown in Table 9, the evaluation values ​​of the powder samples of each example (8-1 to 8-4) containing maltitol together with the stalks and leaves of six-row barley were higher than those of the powder sample of Comparative Example 8-2, which contained maltitol together with the stalks and leaves of two-row barley, by at least 1.25 points in the "odor (aroma)" category and at least 1.5 points in the "deliciousness" category. This indicates that the aroma was improved compared to Comparative Example 8-2, making it more palatable and easier to consume.

[0186] [Examples 9-1 to 9-4 and Comparative Example 9-2] A powder sample was obtained by combining 1 g of powdered stems and leaves of the barley varieties shown in Table 10 below with 0.1 g of powdered calcium (coral calcium), a specific component shown in Table 10 below.

[0187] [Comparative Example 9-1] The aforementioned calcium was used as a powder sample.

[0188] (8) Evaluation example 3-8 (combination with calcium) For the powder samples obtained in Examples 9-1 to 9-4 and Comparative Examples 9-1 to 9-2, (1) evaluation values ​​were obtained in the same manner as in Evaluation Example 3-1. The results are shown in Table 9.

[0189] [Table 10]

[0190] As shown in Table 10, the evaluation values ​​of the powder samples of each example (9-1 to 9-4) containing calcium along with the stalks and leaves of six-row barley were higher than the powder sample of Comparative Example 9-2 containing calcium along with the stalks and leaves of two-row barley, particularly by 1.5 points or more in the "sweetness" category, 1.0 point or more in the "bitterness" category, 1.25 points or more in the "odor (aroma)" and "color" categories, and 1.25 points or more in the "deliciousness" category. This indicates that the taste and aroma, such as sweetness, were improved compared to Comparative Example 9-2, making it more palatable and easier to consume.

[0191] [Examples 10-1 to 10-4 and Comparative Example 10-2] A powder sample was obtained by combining 1 g of powdered stems and leaves of the barley varieties shown in Table 11 below with 0.3 g of matcha, a specific component also shown in Table 11 below.

[0192] [Comparative Example 10-1] Matcha was used as a powder sample.

[0193] (9) Evaluation Example 3-9 (Combination with Matcha) For the powder samples obtained in Examples 10-1 to 10-4 and Comparative Examples 10-1 to 10-2, evaluation values ​​were obtained in the same manner as in Evaluation Example 3-1. The results are shown in Table 9.

[0194] [Table 11]

[0195] As shown in Table 11, the evaluation values ​​of the powder samples in each example (10-1 to 10-4) containing matcha together with the stems and leaves of six-row barley were higher than the powder sample of Comparative Example 10-2, which contained matcha together with the stems and leaves of two-row barley, by at least 1.5 points in the "sweetness" category, at least 1.0 points in the "bitterness" and "odor (aroma)" categories, and at least 1.5 points in the "deliciousness" category. This indicates that the taste, aroma, and other aspects were improved compared to Comparative Example 10-2, making it more palatable and easier to consume.

[0196] [Evaluation Example 4] For the powder samples of Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-9, 1-10, the following lactic acid bacteria growth tests were conducted as model tests for the effect of lactic acid bacteria growth in vivo.

[0197] <Lactic acid bacteria growth test 1> (Preparation of culture 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 the Food Hygiene Inspection Guidelines. 0.5 ml of this suspension was taken and diluted with 9.5 ml of PBS to obtain PBS containing 0.01% by mass of the powder sample (hereinafter also referred to as "0.01% barley-added PBS"). 3 ml of this 0.01% barley-added PBS was taken into a test tube, and 6 ml of PBS was added to it to obtain PBS containing 0.0033% by mass of the powder sample (0.0033% barley-added PBS). This was sterilized in an autoclave at 121°C for 20 min to obtain a culture medium for lactic acid bacteria.

[0198] (Culturing of lactic acid bacteria) As a lactic acid bacterium, CELL BIOTECH's dried Streptococcus faecalis cells (white fine powder) 5 x 10 11 The cells / g used were placed in a 50 ml centrifuge tube and suspended in 10 ml of PBS. The theoretical value of the lactic acid bacteria count in this suspension was 10 2 pieces / ml(1×10 -9One ml of the culture medium for lactic acid bacteria, which was serially diluted to a concentration of g / ml, was added to nine ml of the culture medium prepared above, and static culture was carried out at 35°C for 48 hours. CFU measurements were performed on these culture solutions at 0, 24, and 48 hours from the start of cultivation. Specifically, CFU measurement was performed by attaching 100 μl of culture medium from each incubation stage to an agar plate of BCP medium, incubating it at 35°C for 24 hours, and then counting the number of colonies.

[0199] Figure 5 shows a photograph of the plate used for counting the number of colonies. The average value of the obtained CFU (cfu / g) is shown in Table 12 below as the number of lactic acid bacteria. Specifically, for Examples 1-1 and 1-2, the above static culture was performed in three series, and the average value of six series, in which CFU measurements were taken twice for the culture solution obtained from each of the three series, is shown. For Examples 1-8 and 1-9 and Comparative Examples 1-9 and 1-10, the above static culture was performed in one series, and the average value of two series, in which CFU measurements were taken twice for the culture solution obtained, is shown. Reference Example 1 in Table 12 and Figure 5 shows the results of performing the same CFU measurement on a negative control obtained by adding 1 ml of PBS to 9 ml of lactic acid bacteria medium and performing the same static culture.

[0200] [Table 12]

[0201] The results shown in Table 12 and Figure 5 indicate that when lactic acid bacteria are cultured using the powder samples of each example, which are processed products of the stems and leaves of six-row barley, the lactic acid bacteria proliferate well. In contrast, when lactic acid bacteria are cultured using the powder samples of each comparative example, which are processed products of the stems and leaves of two-row barley, they do not proliferate easily.

[0202] Furthermore, the dried leaf powder samples obtained in Examples 1-5, 1-6, 1-7 and Comparative Example 1-9, as well as the juice samples obtained in Examples 1-2, 1-5, 1-6, 1-7 and Comparative Example 1-9, were subjected to a <Lactic Acid Bacteria Growth Test 2> similar to the <Lactic Acid Bacteria Growth Test 1> described above.

[0203] <Lactic Acid Bacteria Growth Test 2> (Preparation of Medium Containing Powder Sample for Lactic Acid Bacteria) In the same manner as in <Lactic Acid Bacteria Growth Test 1>, a medium containing a powder sample was prepared. (Preparation of Medium Containing Juice Sample for Lactic Acid Bacteria) 3 μl of the juice sample was added to 10 ml of PBS. The Brix value of the juice sample was 10%, and assuming the density of PBS after adding the juice sample was 1 g / cm 3 According to the calculation formula of "(3 μl × 10%) / 10 ml = 0.003%", the solid content in this medium was calculated to be 0.003 mass%. This was sterilized in an autoclave at 121 °C for 20 min to obtain a medium containing a powder sample for lactic acid bacteria.

[0204] (Cultivation of Lactic Acid Bacteria) As the lactic acid bacteria, 5 × 10 11 cells / g of dried cells (white fine powder) of Streptococcus faecalis manufactured by CELL BIOTECH were used. 1 g of this dried cell was placed in a 50 ml centrifuge tube and suspended in 10 ml of PBS. 100 μl of the lactic acid bacteria solution serially diluted until the theoretical value of the lactic acid bacteria count reached 5 × 10 3 cells / ml was added to 9.9 ml of the medium containing a powder sample for lactic acid bacteria and 9.9 ml of the medium containing a juice sample obtained above, respectively. Otherwise, in the same manner as in <Lactic Acid Bacteria Growth Test 1>, for the culture solution with lactic acid bacteria added to the medium containing a powder sample, CFU measurements were performed at 8, 24, 32, and 48 hr from the start of cultivation. Also, for the culture solution with lactic acid bacteria added to the medium containing a juice sample, CFU measurements were performed at 24 and 48 hr from the start of cultivation. These CFU measurements were performed in the same manner as in <Lactic Acid Bacteria Growth Test 1>. Although the colony count at 0 hr at the start of cultivation of each culture solution was not directly measured, it was considered to be 1.6 × 10 3 cfu / g. This is because when the CFU measurement of the lactic acid bacteria solution (theoretical value 5 × 10 3 cells / ml) before adding to each medium was performed, it was 1.6 × 10 5 cfu / g, and in each of the above culture solutions, this lactic acid bacteria solution was diluted to 1 / 100.

[0205] [Table 13]

[0206] The results shown in Table 13 indicate that, when using dried powder of the stems and leaves of six-row barley as a processed product, as well as when culturing lactic acid bacteria using the juice of the stems and leaves, lactic acid bacteria can be proliferated more effectively compared to when using the juice sample of the comparative example, which is a processed product of two-row barley.

[0207] [Example II] [1. Comparison of temperature differences between the Aso and Tosu regions] The Aso region and the Tosu region were selected as areas for cultivating barley, and on October 2, 2013, barley was sown and cultivated in the respective fields. In this specification, the Aso region refers to the area at the foot of Mount Aso, including Kikuchi in Kumamoto Prefecture, which exhibits a similar climate, and the Tosu region refers to the plains area including Tosu in Saga Prefecture and Kurume in Fukuoka Prefecture, which exhibits a similar climate.

[0208] Tables 14 and 15 show the temperature and temperature difference during the cultivation period in the Aso region (Kikuchi) and the Tosu region (Kurume) from October 1 to December 31, 2013 (from the Japan Meteorological Agency website). Table 16 also shows the average temperature and temperature difference for each month from October to December 2013.

[0209] [Table 14]

[0210] [Table 15]

[0211] [Table 16]

[0212] Tables 14 to 16 show that the diurnal temperature range (temperature difference) in the Aso region remained consistently above 10°C for the three months from October to December. In contrast, the diurnal temperature range (temperature difference) in the Tosu region for the same three months was consistently below 10°C.

[0213] Furthermore, temperature data for the Aso region (Kikuchi) and the Tosu region (Kurume) (from the Japan Meteorological Agency website, measurement period 1981 to 2010) are shown in Table 17 below.

[0214] [Table 17]

[0215] Table 17 shows that in the Aso region, the diurnal temperature range (temperature difference) is 10°C or more on average annually, specifically 11.3°C, and that the diurnal temperature range is 10°C or more on average monthly for nine months from September to May. In the Tosu region, the diurnal temperature range is less than 10°C on average annually, specifically 9.3°C, and that the diurnal temperature range is 10°C or more on average monthly for two months from April to May.

[0216] [2. Comparative evaluation of plant height when cultivated in the Aso and Tosu regions] In the autumn of 2013, two-row barley varieties Nishinohoshi, and six-row barley varieties Fiber Snow, Silky Snow, and Shunrai were cultivated in fields in the Aso and Tosu regions. Plant height was measured 8, 19, 29, 39, 44, 51, and 63 days after sowing in the Aso region, and 8, 15, 27, 34, 41, 49, and 63 days after sowing in the Tosu region. The results are shown in Table 18 below.

[0217] [Table 18]

[0218] From Table 18, when comparing the plant heights at the same number of days after sowing between the Aso region and the Tosu region, it was found that for all varieties, the growth was better when cultivated in the Aso region. Furthermore, in the Aso region, for all barley varieties tested, the plant height reached 40 cm or more on the 39th day after sowing, and there was an obvious difference in growth compared to those cultivated in the Tosu region in about one month.

[0219] Also, when comparing the plant height on the 39th day after sowing in the Aso region with the plant height on the 41st day after sowing in the Tosu region, although the cultivation period in the Aso region was 2 days shorter, it was found that for all varieties, the growth in the Aso region was better than that in the Tosu region.

[0220] Furthermore, Table 19 shows the results of comparing the number of days after sowing when the plant height exceeded 45 cm for each variety during the cultivation in the autumn of 2013.

[0221]

Table 19

[0222] As shown in Table 19, it was shown that when cultivated in the Aso region compared to the Tosu region, for all varieties, the number of days when the plant height exceeded 45 cm was shorter and the growth was better.

[0223] From the above, it was found that barley cultivated under the condition that the daily difference of 10 °C or more per month continued for 3 months or more had better growth compared to barley cultivated under the condition that did not satisfy such conditions, and it was possible to efficiently grow the stems and / or leaves of barley.

[0224] [3. Comparative Evaluation of Amino Acid Contents When Cultivated in the Aso Region and the Tosu Region] In the autumn of 2013, two-row barley varieties Nishinohoshi and six-row barley varieties Fiber Snow, Silky Snow, and Shunrai were cultivated in the Aso and Tosu regions for approximately 70 days from sowing, and the stems and leaves were harvested. These were washed with water to remove any attached mud, and then pre-treated by cutting them into pieces about 5-10 cm in size. The pre-treated stems and leaves were blanched once in a blanching tank at 90-100°C for 90-120 seconds, and then cooled with cold water. Subsequently, the obtained stems and leaves were dried in a dryer with hot air until the moisture content was 5% by mass or less. The obtained barley stems and leaves were then pulverized using a pulverizer so that more than 90% passed through a 200-mesh section to obtain dried stem and leaf powder.

[0225] The amino acid content per 100g of dried stem and leaf powder was measured using an automated pre-column derivatization method with HPLC. The results are shown in Table 20.

[0226] [Table 20]

[0227] In all varieties, cultivation in the Aso region resulted in significantly higher levels of asparagine, glutamine, aspartic acid, serine, glutamic acid, histidine, glycine, threonine, valine, and isoleucine in the stems and leaves compared to cultivation in the Tosu region. Furthermore, six-row barley (Fiber Snow, Silky Snow, Shunrai) tended to show even greater improvements in these nutrients compared to two-row barley (Nishinohoshi).

[0228] [Example III] [1. Comparative evaluation of plant height when cultivated in the Aso region and the Hokkaido region] In Hokkaido and Aso, two-row barley varieties Nishinohoshi, and six-row barley varieties Fiber Snow, Silky Snow, and Shunrai were cultivated, and the plant height was measured approximately 60 days after sowing. The results are shown in Table 21. The units of measurement for the values ​​in the table are "cm".

[0229] [Table 21]

[0230] [2. Comparative evaluation of plant height when cultivated in the Aso, Tosu, and Hokkaido regions] Table 22 shows the results of comparing the number of days after sowing when the height of each variety exceeded 45 cm, for two-row barley (Nishinohoshi), six-row barley (Fiber Snow, Silky Snow, and Shunrai), which were cultivated in fields in the Aso, Tosu, and Hokkaido regions.

[0231] [Table 22]

[0232] As shown in Table 23, when cultivated in the Aso region, all varieties showed better growth, with a shorter time required to reach a height of 45 cm compared to the Tosu and Hokkaido regions.

[0233] [3. Comparative evaluation of amino acid content when cultivated in the Aso region, Tosu region, and Hokkaido region] In the spring of 2013, six-row barley varieties Fiber Snow, Silky Snow, and Shunrai, as well as the two-row barley variety Nishinohoshi, were cultivated for approximately 70 days from sowing in the Aso, Tosu, and Hokkaido regions, and the stems and leaves were harvested. These were then washed to remove any attached mud and pre-treated by cutting them into pieces approximately 5-10 cm in size. The pre-treated stems and leaves were blanched once in a blanching tank at 90-100°C for 90-120 seconds, and then cooled with cold water. Next, the obtained stems and leaves were dried in a dryer with hot air until the moisture content was 5% by mass or less. The obtained barley stems and leaves were then crushed using a pulverizer so that more than 90% passed through a 200-mesh section to obtain dried stem and leaf powder.

[0234] The amino acid content per 100g of dried stem and leaf powder was measured using an automated pre-column derivatization method with HPLC. The results are shown in Table 23.

[0235]

Table 23

[0236] In all varieties, generally, those cultivated in the Aso region were found to have significantly higher contents of asparagine, glutamine, aspartic acid, glutamic acid, and arginine in the stems and leaves compared to those cultivated in the Hokkaido region or the Tosu region. Also, compared to the Nishino Hoshi (two-row barley), the Fiber Snow, Silky Snow, and Shunrai (six-row barley) tended to have higher contents.

[0237] [Example IV] 1. Examples 11-1 to 4 and Comparative Examples 11-1 to 2 Black peat soil was put into the planters, and 4.8 g of seeds of four varieties of six-row barley, "Silky Snow", "Shunrai", "Fiber Snow", and "Kashima Goal" (Examples 11-1 to 4) or 2.4 g of seeds of two varieties of two-row barley, "Nishino Hoshi" and "Haruka Nishi" (Comparative Examples 11-1 to 2) were sown per planter (20 g / m 2 ). The six varieties of barley were cultivated by ordinary plant cultivation methods such as water supply and weed control. For the seeds of "Kashima Goal" and "Haruka Nishi", those provided by the Kyushu Okinawa Agricultural Research Center of the National Agriculture and Food Research Organization were used.

[0238] 2. Examples 11-5 to 8 and Comparative Examples 11-3 to 4 Barley was cultivated in the same manner as in Examples 11-1 to 4 and Comparative Examples 11-1 to 2, except that a mixed soil of black peat soil and red soil (black peat soil:red soil = 1:9) was used instead of the black peat soil used in Examples 11-1 to 4 and Comparative Examples 11-1 to 2. For the red soil, that which was dried by sun drying and the solidified parts were crushed was used.

[0239] 3. Comparative Examples 11-5 to 10 Barley was cultivated in the same manner as in Examples 11-1 to 4 and Comparative Examples 11-1 to 2, except that red clay was used instead of the black soil used in Examples 11-1 to 4 and Comparative Examples 11-1 to 2. The red clay used was dried in the sun, and the hardened parts were crushed.

[0240] Table 24 shows an example of soil analysis data for black soil and red soil.

[0241] [Table 24]

[0242] Table 25 summarizes the varieties and soils used for Examples 11-1 to 11-8 and Comparative Examples 11-1 to 10.

[0243] [Table 25]

[0244] [Evaluation Example 5-1] For six-row barley being cultivated, height, tillering rate, stem diameter, leaf width, and color (using a scale) were measured at 10-day intervals. Table 26 shows the relative values ​​for Kuroboku soil and mixed soil, with the measurements for red soil as the baseline. As shown in Table 26, six-row barley cultivated in Kuroboku soil or a mixture of Kuroboku soil and red soil was superior to that cultivated in red soil in one or more of the following characteristics over the same number of cultivation days: height, tillering rate, stem diameter, leaf width, and color. Furthermore, germination occurred around 3 days after the start of cultivation under the Kuroboku soil conditions, while germination occurred around 7 days after the start of cultivation under the red soil and mixed soil conditions. From this, it was found that the germination period can be shortened by using Kuroboku soil.

[0245] [Table 26]

[0246] [Evaluation Example 5-2] The stems and leaves of six-row barley varieties "Silky Snow" and "Kashima Gold," and two-row barley varieties "Nishinohoshi" and "Haruka Nijo," harvested 33 days after the start of cultivation, were washed with water to remove any attached mud. Using 1g of the resulting stems and leaves, the total polyphenol content (mass%) was measured using the Folin-Denis method (explanation from the Analysis Manual of the Fifth Revised Standard Tables of Food Composition in Japan, edited by the Japan Food Research Laboratories), with chlorogenic acid as the standard substance. The results are shown in Table 27. As Table 27 shows, in six-row barley varieties "Silky Snow" and "Kashima Gold," the total polyphenol content tended to increase when cultivated in black volcanic soil and mixed soil compared to when cultivated in red soil. In contrast, this trend was not observed in two-row barley varieties "Nishinohoshi" and "Haruka Nijo." This indicates that cultivating six-row barley in soil containing at least some black volcanic soil yields stems and leaves with relatively high total polyphenol content.

[0247] [Table 27]

[0248] [Evaluation Example 5-3] After harvesting the stems and leaves 33 days after the start of cultivation, the stems and leaves were washed with water to remove any attached mud, and then juiced using a juicer. The amino acid content of the resulting juice was measured using an automated pre-column derivatization method with HPLC. As a result, for several amino acids, similar to the total polyphenol content, the amino acid content of six-row barley tended to increase when cultivated in black volcanic soil and mixed soil compared to when cultivated in red soil. This indicates that cultivating six-row barley in soil containing at least some black volcanic soil yields stems and leaves with relatively high amino acid content. [Industrial applicability]

[0249] According to the present invention, it is possible to provide a health food with a high content of nutrients and umami components derived from the raw materials. Furthermore, according to the present invention, it is possible to provide a cultivation method that can efficiently grow barley stalks and leaves in a short period of time while simultaneously improving their taste and nutritional value.

Claims

[Claim 1] An edible composition using the stems and / or leaves of fiber snow, the edible composition further containing vitamins.

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