Food and drink compositions, methods for improving the taste and color of food and drink compositions, compositions for growing lactic acid bacteria, methods for cultivating barley stalks and leaves, and barley stalks and leaves cultivated using Aso soil or black soil

Abstract

To provide an eat / drink composition that is beautiful in appearance because of its vivid color and has a good taste and aroma, and has a good flavor and a high palatability.SOLUTION: The eat / drink composition of the present invention is an eat / drink composition containing a stem and / or leaf of barley, and in which the barley is a six-rowed barley, and, furthermore, one or more selected from vitamin, protein, dietary fiber, polysaccharide, oligosaccharide, milk product, soybean milk product, saccharide, mineral, plant or plant processed product, microbe, sweetener, acidulant, coloring agent, thickener, brightener, excipient, binder, lubricant, stabilizer, diluent, filler, emulsifier, fragrance material, food additive and seasoning, is contained. The six-rowed barley preferably is at least one variety of six-rowed barley selected from Silky snow, Fiber snow, Shunrai and Ichibanboshi.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an edible composition using barley stalks and / or leaves, a method for improving the taste and color of an edible composition, and a composition for growing lactic acid bacteria.The present invention also relates to a method for cultivating barley stalks and / or leaves, and barley stalks and / or leaves cultivated using Aso soil or Andosol. [Background technology]

[0002] Barley is believed to be native to Central Asia and is an annual or biennial herb belonging to the grass family. Barley is broadly classified into two-row barley and six-row barley depending on the shape of the ear. Two-row barley and six-row barley differ in the number of grain rows 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 millet grain as well as an ingredient in barley tea. On the other hand, two-row barley is believed to have been introduced to Japan from Europe and the United States during the Meiji period 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 enzyme, etc., and are used in edible and drinkable compositions such as green juice, jelly, cookies, ginger drinks, yogurt, and supplements. The edible and drinkable compositions for green juice are various processed products containing plant green leaves, such as dried powders and squeezed powders, and are used as health foods that allow vegetable ingredients to be easily ingested.

[0004] Conventionally, techniques for combining barley stems and leaves with various ingredients have been known for foods and beverages such as green juice. For example, Patent Document 1 shows an example of a combination with a plant or a processed plant product such as tea leaves, Patent Document 2 shows an example of a combination with dietary fiber such as indigestible dextrin or an oligosaccharide such as xylooligosaccharide, Patent Document 3 shows an example of a combination with a polysaccharide such as hyaluronic acid, Patent Document 4 shows an example of a combination with a sugar such as maltitol (reduced maltose), and Patent Document 5 shows an example of a combination with minerals such as calcium. In such foods and beverages, the stems and leaves of two-row barley are widely used as the barley stems and leaves.

[0005] Also known is a dietary composition for green juice that uses young leaves of six-row barley (see Patent Document 6). Furthermore, Non-Patent Document 1 describes that the six-row barley variety known as "Akashinriki" (registered trademark) is suitable as a raw material for a dietary composition for green juice because of its large, thick leaves, among other reasons.

[0006] However, among consumers, there are quite a few negative images of edible and beverage compositions using plant green leaves, such as the grassy smell and bitterness derived from the green leaves, and the same is true for edible and beverage compositions using barley stems and leaves. In order to dispel this image of edible and beverage compositions using barley stems and leaves, there is a need to make the green color derived from barley stems and leaves more vivid to make them look beautiful, and to reduce the harshness, bitterness, grassy smell, etc., and improve their flavor. However, it is said that when barley stems and leaves are used in foods and beverages, attempts to make the color more vivid tend to reduce their sweetness and increase their bitterness, and for this reason, conventional edible and beverage compositions using barley stems and leaves have been insufficient in terms of achieving both beautiful appearance and good flavor. In particular, in edible compositions in which the above-mentioned various components are combined with barley stems and leaves, the taste and odor components derived from the barley stems and leaves are mixed with the taste and odor components derived from the above-mentioned various components, making it difficult to adjust the taste and odor of such a mixture to a favorable one, and the composition is not sufficient from the perspective of good flavor and high palatability.

[0007] On the other hand, to meet the demand for barley leaves as a raw material for food and beverage compositions such as green juice, it is necessary to grow barley leaves quickly and efficiently.In addition, to increase the added value of barley leaves, it is also necessary to improve their taste and nutritional value.

[0008] For example, Patent Document 7 discloses that a large number of potato tubers can be efficiently produced by hydroponic cultivation under conditions of a 10-15 hour photoperiod during the aboveground growth period, with a nighttime minimum temperature of less than 25°C and a diurnal temperature difference of 3°C or more with respect to the daytime temperature. Patent Document 8 also discloses a method for processing young barley leaves to improve palatability.

[0009] Barley is cultivated mostly as a second crop in paddy fields or as a crop rotation, but in some areas such as the Kanto region, it is cultivated in upland fields. In particular, in northern Kanto, where barley cultivation is popular, barley is cultivated in upland fields made of Andosol, a soil with a parent material of volcanic ash soil and a high humus content (see Non-Patent Document 2).

[0010] However, no method has yet been invented that allows for efficient cultivation of barley grass while also maintaining its taste and nutritional value.

[0011] Lactic acid bacteria is a general term for bacteria that produce large amounts of lactic acid from sugars such as glucose, and are found in soy sauce, sake, miso, etc., as well as in dairy products, grains, intestines, etc. Culture media containing animal milk are often used to culture lactic acid bacteria for the production of fermented milk, lactic acid bacteria beverages, cheese, etc. However, due to the strict nutritional requirements of lactic acid bacteria, there is a problem that many strains are not suitable for growth. For this reason, it is known to add yeast extract, malt extract, peptone, amino acids, etc. to the culture medium as substances for growing lactic acid bacteria, but these are expensive and the culture conditions are limited, making it difficult to grow lactic acid bacteria inexpensively and simply.

[0012] The present applicant previously proposed a composition for growing lactic acid bacteria using barley stems and leaves as a composition that can grow lactic acid bacteria inexpensively and easily (Patent Document 1). Paragraph

[0013] of Patent Document 1 states, "The variety of barley is not particularly limited and can be selected appropriately depending on the purpose. Examples include two-row barley, four-row barley, six-row barley, and naked barley." Of these, only two-row barley is used in the examples in Patent Document 1.

[0013] However, the effect of a composition for growing lactic acid bacteria using the stems and leaves of two-rowed barley on growing lactic acid bacteria is far from sufficient. [Prior art documents] [Patent documents]

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

[0015] [Non-Patent Document 1] "Our Commitment," [online], Japan Pharmaceutical Development Co., Ltd., [searched May 29, 2013], Internet<http: / / www.jpd.gr.jp / commitment / material.html> [Non-patent document 2] Takuji Tonooka and four others, "Improvement of pearled barley quality in Andosol - Usefulness of starch mutant traits exhibiting floury endosperm -", Journal of Crop Science Society of Japan, Vol. 79, No. 3, 2010, pp. 296-307 Summary of the Invention [Problem to be solved by the invention]

[0016] The first object of the present invention is to provide an edible composition that contains barley stems and leaves and specific components, has a beautiful appearance due to its vivid color, and has a good taste and aroma, a favorable flavor, and is highly palatable.

[0017] A second object of the present invention is to provide a method for cultivating barley stems and leaves that allows barley to grow large in a short period of time, efficiently produces barley stems and leaves, and improves the taste and nutritional value of the barley.

[0018] A third object of the present invention is to provide six-row barley stems and leaves whose taste and nutritional value are improved by the raw material itself, rather than by using additives to improve the taste or maintain or increase the nutritional value of edible and beverage compositions such as green juice.

[0019] A fourth object of the present invention is to provide stems and leaves of six-row barley grown in an appropriate field that are suitable for an edible or beverage composition for green juice, since there are no known documents providing detailed information about the type of field in which barley should be cultivated for the purpose of harvesting the stems and leaves of barley; and to provide an edible or beverage composition for green juice that contains the stems and leaves of such six-row barley and is therefore highly suitable for cultivation, rich in nutrients, and highly palatable.

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

[0021] The present inventors conducted extensive research into the vividness of the green color and flavor of edible and beverage compositions using barley stems and leaves in order to solve the first problem described above. As a result, they surprisingly found that edible and beverage compositions using six-rowed barley stems and leaves have a vivid color and therefore a beautiful appearance, as well as a good flavor and high palatability, and that even when specific ingredients are combined with barley stems and leaves, the taste and aroma are good and the composition is highly palatable, leading to the completion of the present invention.

[0022] Furthermore, as a result of extensive research into solving the second problem, the inventors discovered that by cultivating the plant under conditions where the average daily temperature difference is 10°C or more for three months or more, it is possible to grow the plant to a large size in a short period of time while also improving its taste and nutritional value, and thus completed the present invention.

[0023] Furthermore, as a result of extensive research conducted by the inventors to solve the third problem, they discovered that cultivating six-rowed barley in the Aso region of Kumamoto Prefecture results in good growth of barley stems and leaves, significantly improves the content of certain nutrients, and that these nutrients affect the taste, thereby completing the present invention.

[0024] The inventors conducted extensive research into the fourth problem above and were surprised to find that the leaves and stems of six-row barley grown using a cultivation method that uses andosol, which was previously thought to cause poor milling, are more suitable for cultivation, more nutritious, more beautiful in appearance, and more flavorful than leaves and stems of six-row barley grown using conventional cultivation methods. They also found that these leaves and stems are suitable as ingredients for edible compositions for green juice, and that edible compositions for green juice made using these leaves and stems are more nutritious and more palatable, leading to the completion of the present invention.

[0025] The present inventors have conducted extensive research into the fifth problem mentioned above and have surprisingly found that a composition for growing lactic acid bacteria using the stems and leaves of six-row barley has a higher effect on growing lactic acid bacteria than a composition for growing lactic acid bacteria using the stems and leaves of two-row barley, and have thus completed the present invention.

[0026] The gist of the present invention is as follows. [1] A dietary composition using barley stems and / or leaves, The composition for consumption is barley of at least one variety selected from Baidori, Silky Snow, Sanukihadaka, Daishimochi, Ichibanboshi, Haganemugii, Kashimagol, Shunrai and Fiber Snow. [2] The food or beverage composition described in [1] further contains one or more selected from vitamins, proteins, dietary fiber, polysaccharides, oligosaccharides, dairy products, soy milk products, sugars, minerals, plants or plant processed products, microorganisms, sweeteners, acidulants, colorants, thickeners, glazing agents, excipients, binders, lubricants, stabilizers, diluents, bulking agents, emulsifiers, flavorings, food additives, and seasonings. [3] The food or beverage composition according to [1] or [2], which contains one or more selected from vitamins, dietary fiber, polysaccharides, oligosaccharides, sugars, minerals, and plants or processed 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 isomaltooligosaccharide; the sugar is dextrin, glucose, lactose, sucrose, maltose, fructose, erythritol, trehalose, maltitol, xylitol or starch; The minerals are calcium, magnesium, or iron, The food or beverage composition according to any one of [1] to [3], wherein the plant or plant processed product is lemon, apple, angelica tree, kale, sweet potato, sweet potato stems and leaves, potato, carrot, pumpkin, bitter melon, tomato, green pea, molokheiya, spirulina or matcha. [5] A method for improving the taste of an edible or beverage composition using barley stems and / or leaves, comprising: The method as described above, wherein the barley is at least one variety selected from among Baidori, Silky Snow, Sanukihadaka, Daishimochi, Ichibanboshi, Haganemugi, Kashimagol, Shunrai, and Fiber Snow. [6] A method for improving the color of an edible or beverage composition using barley stems and / or leaves, comprising: The method as described above, wherein the barley is at least one variety selected from among Baidori, Silky Snow, Sanukihadaka, Daishimochi, Ichibanboshi, Haganemugi, Kashimagol, Shunrai, and Fiber Snow. [7] A composition for growing lactic acid bacteria, characterized by containing stems and / or leaves of six-row barley. [8] The composition for growing lactic acid bacteria described in [7], wherein the six-row barley is at least one variety of six-row barley selected from Baitori, Silky Snow, Ichibanboshi, Haganemugi, Kashimagol, Shunrai, and Fiber Snow. [9] A method for cultivating barley stems and / or leaves under conditions where the monthly average daily temperature difference is 10°C or more for three months or more.

[10] The method according to [9], wherein the cultivation period is from sowing to before heading.

[11] An edible composition containing stems and / or leaves of barley cultivated by the method described in [9] or

[10] .

[12] Barley stems and / or leaves grown under conditions where the monthly average daily temperature difference is 10°C or more for three months or more.

[13] Stems and / or leaves of six-rowed barley grown in the Aso region of Kumamoto Prefecture.

[14] An edible composition containing the barley stems and / or leaves described in

[13] .

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

[16] Stems and / or leaves of six-row barley cultivated using soil containing at least a portion of andosol and used in an edible or beverage composition.

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

[18] A method for cultivating stems and / or leaves of six-row barley to be used in an edible or beverage composition, comprising a step of cultivating six-row barley seeds or seedlings using soil containing at least a portion of andosol.

[19] A composition for consumption or consumption for green juice, comprising the stems and / or leaves of six-row barley according to any one of

[15] to

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

[18] . [Effects of the Invention]

[0027] Foods and beverages made using the stems and leaves of a specific variety of six-row barley are visually appealing due to their vivid color, and have a good flavor and are highly palatable. Furthermore, the taste improving method of the present invention can improve the flavor and palatability of foods and drinks that use barley stems and leaves. Furthermore, the color improvement method of the present invention can make the color of foods and beverages using barley stems and leaves brighter and more beautiful in appearance.

[0028] The composition for food and drink using the specific ingredient and the stems and leaves of six-rowed barley has a bright color, which makes it beautiful to look at, and it also has a good taste and fragrance, a good flavor, and is highly palatable.

[0029] According to the cultivation method of the present invention, barley can be grown quickly and barley young leaves can be produced efficiently, while at the same time improving the taste and nutritional value.

[0030] The highly nutritious stems and leaves of Aso-grown barley can be used as a raw material for edible and drinkable compositions such as green juice, allowing for the production of edible and drinkable compositions that are highly nutritious and easy to drink, derived from the raw materials.

[0031] Compared to the stover and leaves of six-row barley obtained using conventional cultivation methods, the stover and leaves of six-row barley of the present invention are more suitable for cultivation, are rich in nutrients, have a beautiful appearance, and have a good flavor, and are suitable for use in edible and beverage compositions such as green juice. The edible and beverage compositions of the present invention obtained using the stover and leaves of six-row barley of the present invention are rich in nutrients and highly palatable.

[0032] The composition for growing lactic acid bacteria of the present invention allows lactic acid bacteria to grow well. [Brief explanation of the drawings]

[0033] [Figure 1] FIG. 1 is a graph showing the results of the sensory evaluation of "color vividness" in Examples and Comparative Examples. [Figure 2] FIG. 2 is a graph showing the results of the sensory evaluation of "weak bitterness and sweetness" in the examples and comparative examples. [Figure 3] FIG. 3 is a graph showing the results of the sensory evaluation of "weak bitterness and deliciousness" in the examples and comparative examples. [Figure 4] FIG. 4 is a graph showing the results of the sensory evaluation of the examples and comparative examples with respect to "weakness of grassy smell, strength of sweetness, and deliciousness." [Figure 5] FIG. 5 is a set of photographs 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. DETAILED DESCRIPTION OF THE INVENTION

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

[0035] The edible composition of the present invention uses six-rowed barley foliage (stems and / or leaves) as one of the raw materials of the edible composition.

[0036] The edible composition of the present invention uses six-row barley stalks and leaves, thereby improving both the taste and color. Specifically, the edible composition of the present invention uses six-row barley stalks and leaves, and thus can achieve both a beautiful appearance due to its vivid color and a good flavor compared to conventional edible compositions using two-row barley stalks and leaves. Specifically, the edible composition of the present invention is superior to the conventional edible composition in terms of its strong sweetness and weak bitterness, despite the vivid green color derived from the barley stalks and leaves. Furthermore, the edible composition of the present invention has a weaker bitterness and a weaker grassy smell compared to the conventional edible composition, making it delicious to ingest. In particular, the edible composition of the present invention contains the specific component described above together with the stalks and leaves of six-row barley, thereby improving the taste and odor compared to when the specific component is contained together with the stalks and leaves of two-row barley.

[0037] Six-row barley is botanically classified as six-row barley, i.e., six-row barley (Hordeum vulgare f. hexastichon) of the genus Hordeum of the family Poaceae. Morphologically, there are no particular limitations on the type of barley, as long as the ear has grains in six rows when viewed from above, and it may be either a wild species or a hybrid species.

[0038] While various varieties of six-row barley are known, the edible composition of the present invention preferably uses the stems and leaves of specific varieties of six-row barley. Examples of specific varieties include nine varieties: Double, Silky Snow, Sanukihadaka, Daishimochi, Ichibanboshi, Haganemugi, Kashimagol, Shunrai, and Fiber Snow. These varieties of six-row barley are commonly used, for example, for polishing barley, specifically as ingredients for barley miso and barley tea. Of these, it is particularly preferable to use four of the nine varieties: Silky Snow, Ichibanboshi, Shunrai, and Fiber Snow, from the viewpoint of further improving the taste and aroma of the edible composition containing the specific ingredient. The edible composition of the present invention can use one of these varieties alone or two or more varieties in combination. The stems and leaves of six-row barley are the leaves, stems, or both of six-row barley, and the leaves and stems may each be a part or all of the barley.

[0039] The stalks and leaves of the specific barley varieties are preferably harvested before maturity, i.e., between the start of tillering and before the start of heading. Specifically, although this differs depending on the variety, it is generally preferable to harvest stalks and leaves from barley plants that are 10 cm or taller, particularly about 10 to 90 cm, and particularly about 30 to 60 cm, but this is not limited thereto. Barley stalks and leaves are preferably processed immediately after harvest. If time is required before processing, they are stored by a storage method commonly used by those skilled in the art, such as low-temperature storage, to prevent deterioration of the barley stalks and leaves.

[0040] In the dietary composition of the present invention, various processed products obtained from the stems and leaves of the specific variety of six-row barley can be used, such as dried powder of the stems and leaves, shredded stems and leaves and dried powder thereof, squeezed juice of the stems and leaves and dried powder thereof, and stem and leaf extract and dried powder thereof.

[0041] For example, conventionally known methods can be used to dry and powder barley stems and leaves. One such method is a method in which the barley stems and leaves are subjected to a drying and pulverization treatment. Either the drying or pulverization treatment can be performed first, although it is preferable to perform the drying treatment first. This method for dry powdering may be further combined with one or more treatments selected from blanching, sterilization, and the like, as necessary. The pulverization treatment may be performed once, or two or more treatments may be combined, although it is preferable to perform a coarse pulverization treatment followed by a fine pulverization treatment to further pulverize the barley stems and leaves.

[0042] Blanching is a treatment for maintaining the vivid green color of stems and leaves, and examples of blanching methods include hot water treatment and steam treatment. The blanching treatment is preferably performed by treating the stems and leaves in hot water or steam at 80 to 100°C, preferably 90 to 100°C, for 60 to 180 seconds, preferably 90 to 120 seconds. When hot water treatment is used as the blanching treatment, dissolving a carbonate such as magnesium carbonate or a bicarbonate such as sodium bicarbonate in the hot water is preferred, as this can make the green color of the stems and leaves more vivid. The steam treatment is preferably an intermittent steam treatment, in which the stems and leaves are repeatedly steamed with steam and cooled under normal or increased pressure. In the intermittent steam treatment, the steam treatment is preferably performed for 20 to 40 seconds, more preferably 30 seconds. Cooling treatment after steaming is preferably carried out immediately. The method is not particularly limited, but includes immersion in cold water, refrigeration, cooling with cold air, evaporative cooling with hot air, and evaporative cooling using a combination of hot and cold air. Of these, evaporative cooling using a combination of hot and cold air is preferred. Such cooling treatment is carried out so that the product temperature of the stems and leaves is preferably 60°C or less, more preferably 50°C or less, and most preferably 40°C or less. In addition, to produce stem and leaf powder rich in nutrients such as vitamins, minerals, and chlorophyll, it is preferable to repeat the intermittent steaming treatment 2 to 5 times.

[0043] Sterilization is a process that usually physically or chemically kills microbial cells using temperature, pressure, electromagnetic waves, chemicals, etc. When blanching is performed in addition to drying and crushing, it is preferable that the blanching be performed before the drying. When sterilization is performed in addition to drying and crushing, it is preferable that the sterilization be performed after the drying, or before or after the crushing.

[0044] The drying treatment is preferably a treatment to dry the stems and leaves to a moisture content of 10% or less, particularly 5% or less. This drying treatment 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, freeze-drying, etc. Drying by heating can be carried out at a temperature of preferably 40°C to 140°C, more preferably 80°C to 130°C, for a time period that does not cause discoloration of the stems and leaves.

[0045] The pulverization process can be carried out by any method commonly used by those skilled in the art, such as using a crusher, mill, blender, or stone mill. The pulverized stems and leaves are sieved as needed, and those that pass through a 30 to 250 mesh sieve are preferably used as stem and leaf powder. By using particles with a particle size of 250 mesh or smaller, the stem and leaf powder can be easily handled during further processing, while by using particles with a particle size of 30 mesh or larger, the stem and leaf powder can be easily mixed uniformly with other materials.

[0046] Specific examples of dry powdering methods include cutting barley stems and leaves, blanching them, drying them to a moisture content of 10% by mass or less, preferably 5% by mass or less, and then pulverizing them (see JP 2004-000210 A). Other examples include cutting barley stems and leaves, blanching them, rolling them, drying them, and pulverizing them (see JP 2002-065204 A and Japanese Patent No. 3428956 A). Other examples include drying barley stems and leaves, coarsely pulverizing them, heating them at 110°C or higher, and then finely pulverizing them (see JP 2003-033151 A and Japanese Patent No. 3277181 A).

[0047] Barley stems and leaves can be shredded by methods commonly used by those skilled in the art when shredding plants, such as slicing, crushing, or chopping. One example of shredding is slurrying. Slurrying is performed by subjecting the barley stems and leaves to a mixer, juicer, blender, mass colloider, or the like, to turn the barley stems and leaves into a mushy gruel (a suspension of liquid and solids). By slurrying the barley stems and leaves in this manner, the stems and leaves are shredded so that 80% by mass or more of the shredded pieces have an average diameter of preferably 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 the shredded pieces become fluid.

[0048] Methods for squeezing barley stems and leaves include squeezing the barley stems and leaves or shredded barley stems and leaves, or centrifuging or filtering shredded barley stems and leaves. A typical example is a method in which the barley stems and leaves are squeezed using a mechanical crushing device such as a mixer or juicer, and then, if necessary, removing coarse solids by sieving, filtration, or other means to obtain a squeezed juice. Specific examples include methods described in JP-A-08-245408, JP-A-09-047252, JP-A-5-7471, JP-A-4-341153, and the like, and those skilled in the art can select and implement these known methods as appropriate.

[0049] An example of a method for obtaining an extract of barley stems and leaves is to add an extraction solvent commonly used by those skilled in the art, such as ethanol, water, or aqueous ethanol, to barley stems and leaves or shredded barley stems and leaves, and extract the extract by stirring or heating as necessary. The extract may be concentrated as necessary.

[0050] Among the processed products of six-row barley stems and leaves, the use of dried powder of stems and leaves is particularly preferred in the present invention, as it can make the edible composition more vivid in color and have a better flavor, and can also make it rich in dietary fiber.

[0051] The content of stems and leaves of six-row barley in the solid content of the food or beverage of the present invention, in terms of dry mass, is preferably at least 0.1% by mass, more preferably at least 0.5% by mass, even more preferably at least 1% by mass, particularly preferably at least 10% by mass, and most preferably at least 20% by mass, and is preferably at most 99.9% by mass, more preferably at most 90% by mass, and particularly preferably at most 80% by mass. 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 exerted.

[0052] In the present invention, the food or drink may contain other components in addition to the stems and leaves of six-row barley. Examples of the other ingredients that can be blended include 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 isomaltooligosaccharides; 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 plant products such as lemon, apple, Angelica keiskei, kale, sweet potato, sweet potato stems and leaves, potato, carrot, pumpkin, bitter melon, tomato, green pea, mulukhiyah, spirulina, and matcha; and microorganisms such as lactic acid bacteria, Bacillus subtilis natto, 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 oxide, 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, can also be blended. Other ingredients include various excipients, binders, lubricants, stabilizers, diluents, bulking agents, 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 preferred that the food or drink contain oligosaccharides, water-soluble dietary fiber, and lactic acid bacteria as ingredients other than the processed barley stems and leaves.

[0053] Among the other ingredients, the food and drink of the present invention preferably contains the following ingredients. Specifically, these are vitamins, dietary fiber, polysaccharides, oligosaccharides, sugars, minerals, or plants or processed plant products (hereinafter, these are referred to as specific ingredients). These may be used alone 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 alone or in combination of two or more. For example, vitamin B1 acts as a coenzyme for sugar-metabolizing enzymes and is said to have effects such as fatigue recovery and mental stability. When vitamin B1 is used as a vitamin, it may be either thiamine or a derivative thereof, or a salt of thiamine or a derivative thereof, or a mixture thereof. Examples of thiamine derivatives include thiamine nitrate, thiamine chloride hydrochloride, thiamine disulfide, fursultiamine, bisthiamine, and benfotiamine.

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

[0056] The various dietary fibers listed above, such as resistant dextrin and polydextrose, may be used alone or in combination of two or more. For example, resistant dextrin is a low-calorie, low-fat food material that is believed to have physiologically active effects, such as regulating the intestines, suppressing blood sugar elevation, lowering serum cholesterol, improving the intestinal environment, and lowering triglycerides. Resistant dextrin is a water-soluble dietary fiber obtained from starch, and can be obtained, for example, by adding hydrochloric acid to starch and heating it, followed by amylase treatment, or by adding hydrochloric acid to starch and heating it using an extruder, or by a combination of these methods, followed by removing salts, glucose, etc., as needed, to appropriately purify the resistant components. Generally available dietary fiber or raw materials containing it can be used as dietary fiber, regardless of the production method or origin.

[0057] When dietary fiber is contained in the food or drink of the present invention, the content thereof is preferably 0.1 to 10 parts by mass, more preferably 0.5 to 2 parts by mass, per 1 part by mass of 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 singly or in combination. For example, hyaluronic acid is a polysaccharide whose constituent unit is a disaccharide of N-acetylglucosamine and glucuronic acid. Hyaluronic acid, together with collagen, fibronectin, and proteoglycans, forms an extracellular matrix and is known to have many functions, including cell retention, tissue lubrication, resistance to external forces such as mechanical damage, and prevention of bacterial infection. Hyaluronic acid is used as a treatment for arthritis and keratoconjunctival epithelial disorders, and, due to its excellent moisturizing properties, is also used as a moisturizing ingredient in cosmetics. In recent years, hyaluronic acid has also been taken orally. Hyaluronic acid can be extracted from, for example, chicken combs or other animals or plants, and then concentrated or enzymatically treated, or fermented by microorganisms, without particular limitations. The hyaluronic acid may contain a salt of hyaluronic acid, or may consist solely of a salt of hyaluronic acid.

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

[0060] The various oligosaccharides listed above, such as beet oligosaccharides, soybean oligosaccharides, xylooligosaccharides, fructooligosaccharides, and isomaltooligosaccharides, may be used alone or in combination. For example, fructooligosaccharide is a general term for oligosaccharides in which one or more fructose residues are linked to sucrose via a β2→1 bond. Examples of fructooligosaccharides include 1-kestose, in which one fructose residue is linked to sucrose, nystose, in which two fructose residues are linked, and fructosylnystose, in which three fructose residues are linked, as well as mixtures of two or more of these. Commercially available fructooligosaccharides may be used, or they may be produced according to known methods. Fructooligosaccharides are known to have various physiological functions, such as caries resistance, promoting the growth of bifidobacteria, improving cholesterol and other lipid metabolism, immunomodulating effects, and suppressing blood glucose levels.

[0061] Furthermore, among oligosaccharides, for example, isomaltooligosaccharides refer to oligosaccharides that contain a large amount of branched oligosaccharides with α-1,2, α-1,3, and α-1,6 bonds, in contrast to maltooligosaccharides that are linear and consist solely of α-1,4 bonds. Examples of oligosaccharides with α-1,2 bonds include kojibiose; examples of oligosaccharides with α-1,3 bonds include nigerose; and examples of oligosaccharides with α-1,6 bonds include isomaltose, panose, isomaltotriose, and isomaltotetraose. The isomaltooligosaccharides used in the present invention can be purified or crudely purified from natural products, and their origin is not particularly limited. Isomaltooligosaccharides are said to have intestinal regulating effects, such as improving the intestinal flora, intestinal environment, and bowel movements and stool properties; lipid metabolism; hypertension; and anti-cariogenic properties.

[0062] When the food or beverage of the present invention contains oligosaccharides, the content thereof is preferably 0.0001 to 10 parts by mass, more preferably 0.001 to 1 part by mass, and even more preferably 0.001 to 0.5 parts by mass, per part by mass of six-row barley stems and leaves. In particular, when the food or beverage of the present invention contains fructooligosaccharides, the content thereof is preferably 0.001 to 1 part by mass, more preferably 0.001 to 0.1 part by mass, and even more preferably 0.01 to 0.1 part by mass, per part by mass of six-row barley stems and leaves. When the food or beverage of the present invention contains isomaltooligosaccharides, the content thereof is preferably 0.01 to 10 parts by mass, more preferably 0.1 to 1 part by mass, per part by mass of six-row barley stems 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 singly or in combination of two or more. For example, maltose is a reducing disaccharide formed by an α1-4 bond between two glucose molecules and is obtained by enzymatic hydrolysis of starch. Maltose is readily soluble in water and is said to have a sweetness about one-third that of sucrose. The maltose may be a refined product, or may be a food ingredient containing maltose, such as starch syrup, malt, or sweet potato.

[0064] Among sugars, maltitol, for example, is made by reducing maltose, and is also called reduced maltose. Maltitol is said to have fewer calories than sucrose and to be less likely to cause tooth decay, and is widely used in food and beverages. Maltitol is available in various forms, such as powder, starch syrup, and syrup. etc. The maltitol may be a purified product, or a raw material containing maltitol, such as reduced maltose syrup, may be used instead of the purified product.

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

[0066] Furthermore, the various minerals listed above, such as calcium, magnesium, and iron, may be used singly or in combination of two or more. Among minerals, calcium, for example, is one of the important elements that constitute bones, and insufficient calcium intake is considered to be 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 calcium derived from living organisms, such as eggshell calcium, scallop shell calcium, coral calcium, beef bone powder, and fish bone powder, as well as calcium derived from minerals, such as dolomite and limestone.

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

[0068] Furthermore, the various plants or plant processed products listed above, such as lemon, apple, angelica tree, kale, sweet potato, sweet potato stems and leaves, potato, carrot, pumpkin, bitter melon, tomato, green pea, molokheiya, spirulina, and matcha, may be used alone or in a mixture of two or more types. For example, matcha is used as a health food ingredient or a health luxury item, and because of its desirable taste, aroma, and color, it is not only consumed but also used as an additive to various processed foods and beverages. Matcha can be powdered green tea such as tencha, sencha, and gyokuro.

[0069] When the food or beverage of the present invention contains a plant or a plant processed product, in particular matcha, the content thereof is preferably 0.01 to 1 part by mass, and more preferably 0.05 to 0.5 parts by mass, per 1 part by mass of the stems and leaves of six-row barley.

[0070] The food and beverage composition of the present invention can be in any form, for example, a form suitable for oral ingestion 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, chewable tablets, syrups, sticks, etc.

[0071] Specific examples of the edible and beverage compositions of the present invention include various beverages such as soft drinks, various foods such as breads, confectioneries, and noodles, and prepared foods. Examples of beverages include green juice, juices, shakes, and smoothies made by adding fruit juice, vegetables, or dairy products to green juice, as well as soft drinks, carbonated drinks, and their bases. The beverages referred to here include not only liquid compositions but also solid compositions that are mixed with a solvent such as water to form a liquid beverage. Examples of breads and confectioneries include breads such as white bread, sweet buns, French bread, English bread, muffins, steamed buns, donuts, and waffles; cakes such as butter cake, sponge cake, chiffon cake, and pancakes; frozen desserts such as sorbet and ice cream; jellies; and cookies. Examples of noodles include udon and somen noodles. Examples of prepared foods include soups such as curry, stew, miso soup, and vegetable soup, as well as their bases, and powdered seasonings.

[0072] The edible composition of the present invention is preferably in a powder form (powder, granules, or other powder form) and in a form in which the edible composition is mixed with water and taken orally, as this prevents spoilage, makes it suitable for long-term storage, and the edible composition has a vivid color when mixed with water. Furthermore, when the edible composition of the present invention is in a solid form, it can be taken orally by mixing it with water to form a liquid and drinking the liquid, as described above. However, it may also be taken orally as a solid, depending on the preference of the consumer. It may also be added to not only water, but also milk, soy milk, fruit juice drinks, whey drinks, soft drinks, yogurt, pancake mix, etc. It goes without saying that it may also be used as a food with nutritional function claims or a food for specified health uses.

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

[0074] For example, vitamins such as vitamin B1 usually have a distinctive vitamin odor, but as will be clear from the examples described below, the food and beverage products of the present invention, which contain vitamins together with the stems and leaves of six-row barley, have a particularly less harsh and sour taste and a stronger sweetness than conventional food and beverage products that contain vitamins together with the stems and leaves of two-row barley.In addition, the vitamins have an improved vitamin odor and a pleasant aroma, making them delicious to consume.

[0075] Furthermore, as will be apparent from the examples described below, the foods and beverages of the present invention, which contain dietary fiber such as indigestible dextrin together with the stems and leaves of six-row barley, have an improved dietary fiber odor and a pleasant aroma compared to conventional foods and beverages containing dietary fiber together with the stems and leaves of two-row barley.Furthermore, compared to the conventional foods and beverages, these foods and beverages have an enhanced sweetness, less harshness, bitterness, and sourness, a pleasant aroma, and a smooth texture, making them delicious to ingest.

[0076] Furthermore, as will be apparent from the examples described below, the food and beverage products of the present invention, which contain polysaccharides such as hyaluronic acid together with the stems and leaves of six-row barley, have a particularly less harsh taste, a stronger sweetness, less bitterness and sourness, a pleasant aroma, and a smooth texture, making them delicious to consume, compared to conventional food and beverage products that contain polysaccharides together with the stems and leaves of two-row barley.

[0077] Furthermore, as will be apparent from the examples described below, the foods and beverages of the present invention containing oligosaccharides such as fructooligosaccharides and isomaltooligosaccharides together with the stems and leaves of six-row barley have a particularly less harsh taste, a strong sweetness, a pleasant aroma, and are delicious to ingest, compared to conventional foods and beverages containing fructooligosaccharides together with the stems and leaves of two-row barley. In particular, the foods and beverages of the present invention containing isomaltooligosaccharides together with the stems and leaves of six-row barley also have a reduced bitterness compared to conventional foods and beverages containing isomaltooligosaccharides together with the stems and leaves of two-row barley.

[0078] Furthermore, as will be apparent from the examples described below, the foods and beverages of the present invention, which contain, for example, maltose as a sugar together with the stems and leaves of six-row barley, have a particularly strong sweetness, a pleasant aroma, a smooth texture, and are more delicious to ingest than conventional foods and beverages containing maltose together with the stems and leaves of two-row barley.Furthermore, the foods and beverages of the present invention, which contain, for example, maltitol as a sugar together with the stems and leaves of six-row barley, have a particularly pleasant aroma and are more delicious to ingest than conventional foods and beverages containing maltitol together with the stems and leaves of two-row barley.

[0079] Furthermore, as will be apparent from the examples described below, the food and beverage products of the present invention, which contain minerals such as calcium together with the stems and leaves of six-row barley, have a particularly strong sweetness, less bitterness, a pleasant aroma, a more vibrant green color, a good appearance, and are delicious to consume, compared to conventional food and beverage products which contain minerals together with the stems and leaves of two-row barley.

[0080] Furthermore, as will be apparent from the examples described below, the food and beverage products of the present invention, which contain a plant or a plant product such as matcha together with the stems and leaves of six-row barley, have a particularly strong sweetness, less bitterness, a pleasant aroma, and are more delicious to consume than conventional food and beverage products that contain a plant or a plant product together with the stems and leaves of two-row barley.

[0081] Furthermore, since the dietary composition of the present invention contains a large amount of vitamins, minerals, dietary fiber, etc. derived from barley stems and leaves, ingesting it is useful for maintaining health. The dietary composition of the present invention can also be used as a composition that has the effect of culturing and growing lactic acid bacteria.

[0082] Below, a composition using the food or drink composition of the present invention for growing lactic acid bacteria (hereinafter also referred to as "composition for growing lactic acid bacteria") will be described.

[0083] The composition for growing lactic acid bacteria of the present invention uses the stems and / or leaves (stems and leaves) of six-row barley as one of its raw materials. It is known that there are various varieties of six-row barley, and the composition for growing lactic acid bacteria 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 seven varieties: Double Barley, Silky Snow, Ichibanboshi, Haganemugi, Kashimagol, Shunrai, and Fiber Snow. These varieties of six-row barley are commonly used, for example, for polishing barley, specifically as raw materials for barley miso and barley tea, but have not previously been used as raw materials for compositions for growing lactic acid bacteria. When the composition for growing lactic acid bacteria of the present invention uses any of these seven varieties, one of the seven varieties can be used alone, or two or more varieties can be used in combination.

[0084] The composition for growing lactic acid bacteria contains a processed product of six-row barley stems and leaves, particularly a processed product of a specific variety of six-row barley, which allows for good growth of lactic acid bacteria. In particular, when the specific variety is at least one selected from the group consisting of Double Barley, Silky Snow, Ichibanboshi, Haganemugii, Kashimagol, Shunrai, and Fiber Snow, the growth of lactic acid bacteria is even more effective.

[0085] From the viewpoint of improving the proliferation of lactic acid bacteria, the composition for growing lactic acid bacteria is preferably in powder or liquid form. As is clear from the description of Evaluation Example 4 in the Examples described below, in the present invention, the processed barley stems and leaves can be used in a variety of different processed forms, such as dried stem and leaf powder and squeezed juice, to achieve a higher proliferation effect of lactic acid bacteria compared to conventional two-rowed barley stem and leaves, and are not limited to a specific processed form. However, from the viewpoint of achieving an even higher proliferation effect of lactic acid bacteria, the processed barley stem and leaves are preferably one or more selected from dried stem and leaf powder, shredded stem and leaf material and its dried powder, squeezed stem and leaf juice and its dried powder, and stem and leaf extract and its dried powder. Furthermore, the composition for growing lactic acid bacteria preferably contains oligosaccharides, water-soluble dietary fiber, and lactic acid bacteria as components other than the processed barley stem and leaf product.

[0086] The lactic acid bacteria are not particularly limited as long as they are bacteria that can produce a large amount of lactic acid from sugars, and can be appropriately selected depending on the purpose. Examples of the lactic acid bacteria include Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium mongoliense, Lactbacillus brevis, Lactbacillus gasseri, Lactobacillus acidophilus, Lactobacillus buchneri, Lactobacillus bulgaricus, Lactobacillus delburvecki, Lactobacillus casei, Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillus halivaticus, Lactobacillus pentosus, Lactobacillus plantarum, and 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 of suitable lactic acid bacteria include Staphylococcus acidilactici, Pediococcus pentosaceus, Staphylococcus carnosus, Staphylococcus xylosus, Tetragenococcus halophilus, Bacillus coagulans, and Bacillus mesentericus. These may be used alone or in combination of two or more. When the composition for growing lactic acid bacteria contains lactic acid bacteria, the lactic acid bacteria may be of the same species as the lactic acid bacteria that are the target of growth in the composition for growing lactic acid bacteria, or may be of a different species.

[0087] The properties of the lactic acid bacteria are not particularly limited and can be appropriately selected depending on the purpose. Examples of the properties include heat tolerance, acid tolerance, sugar tolerance, salt tolerance, and spore formation.

[0088] The method for obtaining the lactic acid bacteria is not particularly limited and can be appropriately selected depending on the purpose. For example, lactic acid bacteria isolated from foods such as yogurt or vegetables, or commercially available products may be used.

[0089] The method for preparing the composition for growing lactic acid bacteria is not particularly limited and can be appropriately selected depending on the purpose. For example, when the composition for growing lactic acid bacteria is to be a solid composition such as a powder, it can be prepared by using a processed barley stem and leaf product itself. Examples of methods include mixing the processed product with optional ingredients including oligosaccharides, lactic acid bacteria, water-soluble dietary fiber, etc., as needed. For example, when the composition for growing lactic acid bacteria is to be used in a lactic acid bacteria culture medium and a lactic acid bacteria cultivation method as described below, examples of methods include dispersing or dissolving a solid composition for growing lactic acid bacteria in a solvent containing inorganic salts to prepare a liquid composition for growing lactic acid bacteria such as a dispersion or solution. In this case, the timing of dispersing or dissolving the optional ingredients in the solvent does not need to be simultaneous with the dispersion or dissolution of the processed barley stem and leaf product in the solvent, and may be either before or after the dispersion or dissolution of the processed barley stem and leaf product. The solvent containing inorganic salts is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include physiological saline, phosphate buffer, phosphate-buffered saline, etc. Among these, phosphate-buffered saline (hereinafter also referred to as "PBS") is preferred. Such a composition for growing lactic acid bacteria can be suitably used in the medium for lactic acid bacteria and the method for culturing lactic acid bacteria described below.

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

[0091] The lactic acid bacteria to be grown using the composition for growing lactic acid bacteria and the medium for lactic acid bacteria are not particularly limited as long as they are bacteria that produce large amounts of lactic acid from sugars, and can be selected appropriately depending on the purpose, including bacteria similar to the lactic acid bacteria described above.

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

[0093] The content of the processed barley stems and leaves of the specific variety in the culture medium for lactic acid bacteria is not particularly limited and can be selected appropriately depending on the purpose, but 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, and the upper limit is particularly preferably 90% by mass or less. If the content is less than 0.002% by mass, lactic acid bacteria may not grow well.

[0094] The sterilization conditions for the medium for lactic acid bacteria are not particularly limited and can be appropriately selected depending on the purpose, as long as they do not cause deterioration of the barley stems and leaves and can sterilize a medium that can be used for lactic acid bacteria. However, high-pressure steam sterilization at 115°C to 126°C for 15 to 30 minutes is preferred.

[0095] The culture conditions for the lactic acid bacteria (such as pH in the medium, dissolved oxygen, culture temperature, and culture time) are not particularly limited as long as they are culture conditions typically used for lactic acid bacteria and can be appropriately selected depending on the purpose. Examples of the culture conditions include those described in Science and Technology of Lactic Acid Bacteria (edited by Lactic Acid Bacteria Research Association).

[0096] A composition for growing lactic acid bacteria using the food or drink composition of the present invention can grow lactic acid bacteria in vivo, or it may promote the growth of lactic acid bacteria in vitro.

[0097] The composition for growing lactic acid bacteria described above can be used to grow lactic acid bacteria inexpensively and easily, and has a stronger effect of promoting the growth of lactic acid bacteria than conventional compositions for growing lactic acid bacteria that use the stems and leaves of two-rowed barley. Therefore, the composition can be suitably used, for example, as an additive for materials, foods, food ingredients, food compositions, etc. that contain lactic acid bacteria.

[0098] Similarly, the medium for lactic acid bacteria containing the composition for growing lactic acid bacteria allows lactic acid bacteria to be grown inexpensively and easily, and has a stronger effect of promoting the growth of lactic acid bacteria than conventional medium for growing lactic acid bacteria using the stems and leaves of two-row barley. Therefore, the medium can be suitably used for culturing lactic acid bacteria, and because it is also highly safe, it can be suitably used, for example, as an additive for materials, foods, food ingredients, food compositions, etc. that contain lactic acid bacteria.

[0099] [2.Cultivation method] The cultivation method of the present invention relates to a method for cultivating barley foliage.

[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, and Harushizuku. Examples of six-row barley include Fiber Snow, Silky Snow, Shunrai, Haganemugi, Kashimagol, Akashinriki (registered trademark), Minorimugi, Masakadomugi, Susukaze, Kashimamugi, Wasebozu, and Ichibanboshi.

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

[0102] In the cultivation method of the present invention, cultivation is carried out under conditions where the monthly average daily temperature difference is 10°C or more for three months or more. If the diurnal temperature difference is less than 10°C, the plant height will not grow well after sowing. Preferably, the monthly average diurnal temperature difference is 10°C to 20°C, more preferably 10°C to 15°C, and even more preferably 10°C to 13°C. The diurnal temperature difference is the difference between the highest and lowest temperatures in a day (temperature difference).

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

[0104] It is preferable that a monthly average daily temperature difference of 10°C or more continues stably until the barley is harvested, preferably until the young barley leaves are harvested. Barley leaves are generally cultivated for 20 to 90 days to be harvested, and an average daily temperature difference of 10°C or more is required during that time. It is preferable to cultivate the barley during a period where a monthly average daily temperature difference of 10°C or more continues for at least three months, and repeated harvesting is possible if the barley is cultivated in a location where a monthly average daily temperature difference of 10°C or more continues for at least three months, preferably at least six months, and more preferably at least nine months.

[0105] The barley may be grown in a field that has such natural conditions for the above-mentioned daily temperature difference, or in a field where such conditions can be artificially created, such as a greenhouse.

[0106] Cultivation conditions other than the above-mentioned daily range, such as cultivation temperature, day length, drainage, seed preparation, soil improvement, soil pH, fertilization, tillage and soil preparation, sowing, weeding, trampling and drainage, and pest control, can be easily selected by those skilled in the art, and reference can be made to, for example, "2. Wheat Cultivation Standards" in "Cultivation Standards for Paddy Rice, Wheat, and Soybeans" published by the Ministry of Agriculture, Forestry and Fisheries, or "Cultivation and Utilization of Wheat and Barley / edited by Koyanagi Atsushi and Watanabe Yoshiteru."

[0107] According to the cultivation method of the present invention, barley can grow to a height of 30 cm or more in about one month after sowing, promoting barley growth. Furthermore, it is believed that the barley harvested by the cultivation method of the present invention has improved contents of the five major nutrients (carbohydrates, proteins, lipids, vitamins, and minerals) contained in the stems and leaves, as well as pigments and organic compounds specific to plants. Specifically, the contents of proteins, lipids, carbohydrates, dietary fiber, sodium, vitamin A, vitamin B1, vitamin B2, vitamin B6, and vitamin B 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, SOD-like activity (superoxide scavenging activity) is thought to be improved.

[0108] Barley stems and leaves harvested by the cultivation method of the present invention can be processed into edible compositions such as green juice. In this case, one specific barley variety can be used alone, or two or more varieties can be used in combination with other varieties. For processing methods for edible compositions, as well as additives that may be incorporated into edible compositions and the form of edible compositions, please refer to the relevant descriptions in [1. Edible Compositions] above.

[0109] [3. Six-row barley stems and leaves (1)] A first embodiment of the six-row barley stover of the present invention relates to stover and leaves of six-row barley grown in the Aso region of Kumamoto Prefecture. Hereinafter, this first embodiment of the six-row barley stover and leaves of the present invention will also be referred to as "six-row barley stover and leaves (1)."

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

[0111] The six-rowed barley stalks (1) of the present invention are characterized by being cultivated in the Aso region of Kumamoto Prefecture. According to meteorological statistics information on the Japan Meteorological Agency website, the climate of the Aso region (e.g., Takamori) in 2012 was characterized by an average annual precipitation 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 barley is grown extensively, had a mean annual rainfall of 98.1 mm / month, a mean annual temperature of 7.2°C, and a mean annual sunshine duration of 157 hours / month (2012). Similarly, the climate in Saga Prefecture (for example, Tosu), where barley is grown extensively, had a mean annual rainfall of 190 mm / month (2012). The climates of Tosu and nearby Kurume had a mean annual rainfall of 238.9 mm / month, a mean annual temperature of 12.8°C, and a mean annual sunshine duration of 135 hours / month.

[0113] As such, climate varies greatly from region to region, affecting barley growth and, as a result, the amount of nutrients contained in barley stalks and leaves.

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

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

[0116] Examples of nutrients that are significantly higher in the stems and leaves (1) of the six-row barley of the present invention include 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 taste. Furthermore, when the same six-row barley was grown in Hokkaido and the Aso region, it was found that these amino acids were significantly higher in the stems and leaves of the six-row barley grown in the Aso region.

[0117] The six-row barley stover (1) of the present invention can be processed into edible compositions such as green juice. When the six-row barley stover (1) of the present invention is used as a raw material for an edible composition, one specific variety of six-row barley can be used alone, or a combination of two or more varieties can be used with other varieties. For processing methods for edible compositions, as well as additives that may be incorporated into edible compositions and the form of edible compositions, please refer to the relevant descriptions in [1. Edible Compositions] above.

[0118] [4. Six-row barley stems and leaves (2)] A second embodiment 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 Andosol. Hereinafter, the second 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 (2)." Preferably, the six-row barley stems and leaves (2) are those of six-row barley used in an edible or beverage composition.

[0119] Specific examples of the six-row barley stems and leaves (2) of the present invention include, but are not limited to, Baitori, Silky Snow, Fiber Snow, Sanukihadaka, Daishimochi, Shunrai, Ichibanboshi, Haganemugii, and Kashimagol, because when used as a raw material for edible compositions such as green juice, they have high cultivation suitability, a high nutritional content, beautiful appearance due to their vivid color, and good flavor compared to conventional edible compositions using the leaves and stems of two-row barley or the six-row barley variety ``Akashinriki.''

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

[0121] The andosol used in the six-row barley stems and leaves (2) of the present invention is not particularly limited as long as it is a commonly known andosol. For example, it is known to be primarily composed of volcanic ash soil and leaf mold, has a nearly black color, and a lumpy texture (light and dry) (see Figure 6). Compared to red soil (see Figure 7), it is clear that the black color is darker. Furthermore, compared to red soil, andosol has a lower available phosphorus content, with an N:P ratio of approximately 2-5:12-17. Therefore, when barley is cultivated in andosol, excessive phosphorus supply to the barley can be avoided. Furthermore, andosol has a cation exchange capacity approximately twice that of red soil. Therefore, andosol tends to contain higher amounts of exchangeable lime, exchangeable magnesia, and exchangeable potassium than red soil. A non-limiting example of soil analysis data for andosol is shown in Table 24 in the Examples section below. For reference, the soil analysis data for red soil is also shown.

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

[0123] The height, tillers, color, stalk diameter, and leaf width of six-row barley are characteristics that affect the quality of the raw material for edible and beverage compositions. The greater the height, stalk diameter, and leaf width of six-row barley, and the more tillers there are, the better the growth conditions and the more suitable it is for cultivation. The color of six-row barley affects the aesthetic appearance of edible and beverage compositions, so it is preferably dark green. Specifically, when using a leaf color scale, the average value of the leaves of one barley plant is, for example, 4.0 or higher, and preferably 4.5 or higher.

[0124] Six-row barley grown using soil at least partially containing andosol is not particularly limited as long as it is suitable as an ingredient for an edible or beverage composition in at least one characteristic selected from the group consisting of height, tillering, color, stalk diameter, and leaf width, compared to barley grown in red soil, under the same cultivation conditions other than the soil used and the same number of cultivation days, and preferably has one of these characteristics at least 1.1 times that of barley grown in red soil, more preferably has one of these characteristics at least 1.2 times that of barley grown in red soil, and even more preferably has one of these characteristics at least 1.3 times that of barley grown in red soil, or has two of these characteristics at least 1.1 times that of barley grown in red soil. For example, if the leaf width of barley grown in red soil is 5 cm and the leaf width of barley grown in andosol is 6 cm, the leaf width of the barley grown in andosol will be at least 1.2 times that of barley grown in red soil.

[0125] Furthermore, six-row barley grown using soil at least partially containing andosol tends to have a higher total polyphenol content and amino acid content than, for example, barley grown in red soil, when the cultivation conditions other than the soil used and the number of cultivation days are the same. Therefore, the stems and / or leaves of the six-row barley of the present invention preferably have a higher total polyphenol content, amino acid content, or both, than those grown in red soil.

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

[0127] The six-row barley stems and leaves (2) of the present invention are more suitable for cultivation, rich in nutrients, beautiful in appearance, and have a good flavor than the leaves and stems of six-row barley obtained using conventional cultivation methods, making them suitable as a raw material for edible and beverage compositions. Therefore, edible and beverage compositions using the six-row barley stems and leaves (2) of the present invention as a raw material are more nutritious, have a beautiful appearance due to their vivid color, and have a good flavor, making them more palatable than edible and beverage compositions using, for example, six-row barley cultivated in red soil. In particular, when an edible and beverage composition containing the six-row barley stems and leaves (2) of the present invention is in powder form, it exhibits a vivid green color when mixed with water. Furthermore, to specifically describe the flavor of the edible and beverage composition of the present invention, the edible and beverage composition of the present invention has a stronger sweetness and a weaker bitterness than conventional edible and beverage compositions, despite the vivid green color as described above. Furthermore, the food and drink composition of the present invention has a weaker astringency and a weaker grassy smell than conventional food and drink compositions, and can be ingested with great taste.

[0128] The stems and leaves (2) of the six-row barley of the present invention are preferably cultivated using soil containing at least a portion of andosol, and then harvested before maturity, i.e., between the start of tillering and the start of heading; for details, please refer to the relevant description in [1. Compositions for consumption] above.

[0129] The six-row barley stems and leaves (2) of the present invention can be subjected to various processing treatments for use as a raw material for an edible composition for green juice. For details on the processing method for the edible composition, as well as the additives that may be incorporated into the edible composition and the form of the edible composition, please refer to the relevant descriptions in [1. Edible Composition] above.

[0130] Another aspect of the present invention provides a method for cultivating the six-rowed barley stover (2) of the present invention. The method for cultivating six-row barley stover (2) of the present invention includes a step of cultivating six-row barley seeds or seedlings using soil at least partially containing Andosol. In the method for cultivating six-row barley stover (2) of the present invention, any step can be adopted before or after the above step, as long as it does not impair the purpose of cultivating six-row barley stover (2) of the present invention.

[0131] The method of using the edible composition for green juice containing the stems and leaves (2) of six-rowed barley of the present invention is not particularly limited, and the relevant description in [1. Edible 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 the present invention can take various forms as long as the object of the present invention can be achieved. [Example]

[0133] Example I Among the following Examples 1-1 to 10-4, Examples 1-1 to 1-9, which do not contain the specific component, are production examples (reference examples). Example 1-1 The raw material used was double-cut barley stems and leaves harvested at a height of approximately 30 cm. These were pretreated by washing with water to remove any adhering mud, and then cutting into pieces approximately 5-10 cm in size. The pretreated barley stems and leaves were blanched once in hot water at 90-100°C for 90-120 seconds, and then cooled in cold water. The resulting barley stems and leaves were then dried in a dryer for 20-180 minutes with hot air at 80-130°C until the moisture content was reduced to 5% by mass or less. The dried barley stems and leaves were coarsely crushed to a size of approximately 1 mm. The resulting barley stems and leaves were finely crushed so that 90% or more passed through a 200-mesh filter, yielding a dry powder sample of barley stems and leaves.

[0134] [Examples 1-2 to 1-7, Comparative Examples 1-1 to 1-9] Dry powder samples of stems and leaves were obtained in the same manner as in Example 1-1, except that the barley varieties shown in Table 1 below were used instead of the varieties used in Example 1-1. The barley variety in Comparative Example 1-9 was used as a standard in the following Evaluation Examples 1-1 to 2-4.

[0135] [Table 1]

[0136] [Evaluation example 1] Each sample was obtained by mixing 1.8 g of the powder samples of Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-9 with 100 ml of water. 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. The following sensory evaluations (1) to (3) were performed on these 10 subjects.

[0138] (1) Evaluation Example 1-1 (Color Vividness) The 10 subjects were asked to rate the vividness of the colors of each sample of Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-8 compared to the standard sample of 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 a rating for vividness of color. As shown in Figure 1, 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 is also clear that the six-row barley of Example 1-6 has a vividness of color comparable to that of Comparative Examples 1-2 and 1-4, which were the two-row barleys with the highest ratings.

[0139] (2) Evaluation Example 1-2 (weakness and sweetness) The 10 subjects compared the samples of Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-8 with the standard sample, Comparative Example 1-9, and were asked to rate whether they perceived the samples as "less bitter" and sweeter than the standard sample. The number of subjects who answered "less bitter" and "sweeter" for each sample is shown in the graph in Figure 2 as a rating for bitterness and sweetness. As shown in Figure 2, 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) traditionally used in foods and beverages, as well as other two-row barley (Comparative Examples 1-2 to 1-8), demonstrating ease of drinking and high palatability. Furthermore, the six-row barley of Example 1-7 was found to be comparable in bitterness and sweetness to Comparative Examples 1-2 and 1-7, the two-row barleys with the highest ratings.

[0140] (3) Evaluation Example 1-3 (weakness and taste) The 10 subjects compared the samples of Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-8 with the standard sample of Comparative Example 1-9, and were asked to answer whether they felt the samples were "less bitter" and "want to drink again" compared to the standard sample. The number of people who answered "less bitter" and "want to drink again" for each sample is shown in the graph in Figure 3 as an evaluation score for bitterness and palatability. As shown in Figure 3, the specific six-row barley (Examples 1-1 to 1-5) has a weaker bitterness and a better taste than the six-row barley (Comparative Example 1-1) and two-row barley (Comparative Example 1-9) that have traditionally been used in foods and beverages, as well as other two-row barley (Comparative Examples 1-2 to 1-8), demonstrating its ease of drinking and high palatability. It can also be seen that the six-row barley of Examples 1-6 and 1-7 is as excellent as Comparative Example 1-2, which is the two-row barley with the highest evaluation in terms of mild bitterness and deliciousness.

[0141] As is clear from the results of Figures 1 to 3, the powder samples of each Example using six-row barley varieties Baidori, Silky Snow, Sanukihadaka, Daishimochi, Ichibanboshi, Shunrai, and Fiber Snow not only have excellent green color vividness when mixed with water, but also have excellent sweetness and a mild astringency. In contrast, the powder samples of each Comparative Example using two-row barley are inferior to the powder samples of each Example in terms of color vividness, sweetness and a mild astringency, and deliciousness. Furthermore, the powder sample of the Comparative Example using the six-row barley "Akashinriki" is inferior to the powder samples of each Example in terms of color vividness, sweetness and a mild astringency. Therefore, by using Baitori, Silky Snow, Sanukihadaka, Daishimochi, Ichibanboshi, Shunrai and Fiber Snow among the six-row barley varieties, it is possible to obtain foods and beverages that are bright in color, have excellent appearance and taste, have a good flavor and are highly palatable.

[0142] [Examples 1-8 to 1-9, Comparative Examples 1-10 to 1-13] Dry powder samples of stems and leaves were obtained in the same manner as in Example 1-1, except that the barley varieties shown in Table 2 below were used instead of the varieties used in Example 1-1.

[0143] [Table 2]

[0144] [Evaluation example 2] Each sample was obtained by mixing 1.8 g of the powder sample of Examples 1-1, 1-2, 1-8, and 1-9 and Comparative Examples 1-9 to 1-13 with 100 ml of water. Ten healthy adults were randomly selected as test subjects. These 10 test 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 conducted using Comparative Examples 1-9 as a comparison subject.

[0145] (4) Evaluation Example 2-1 (weak grassy smell) The 10 subjects were asked to compare each sample of Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-10 to 1-13 with the standard sample of Comparative Example 1-9, and to answer whether they felt that the grassy smell was weaker than the standard product. The number of people who answered "the grassy smell is weaker than the standard product" for each sample is shown in the graph in Figure 4 as an evaluation score for the grassy smell.

[0146] (5) Evaluation Example 2-2 (Sweetness Intensity) The 10 subjects were asked to compare the samples of Examples 1-1, 1-2, 1-8, 1-9 and Comparative Examples 1-10 to 1-13 with the standard sample of Comparative Example 1-9, and to answer whether they felt the sweetness was stronger than that of the standard. The number of people who answered "stronger in sweetness than the standard" for each sample is shown in the graph in Figure 4 as an evaluation score for sweetness intensity.

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

[0148] As is clear from the results in Figure 4, the powder samples of each Example using Baitori, Silky Snow, Haganemugi, and Kashimagol as six-row barley received a total evaluation score of 20 or more for the categories of weak grassy smell, strong sweetness, and deliciousness, indicating that they have a good flavor and are highly palatable. In contrast, the powder samples of Comparative Examples 1-10 to 1-13, which used two-row barley, received a total evaluation score of less than 15 for each of the above categories, indicating that they are inferior to the powder samples of 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 an edible composition that has a good flavor and is highly palatable.

[0149] (7) Evaluation Example 2-4 (Color Vividness) The 10 subjects were asked to evaluate the color of each sample of Examples 1-8 and 1-9 in comparison with the standard sample of 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. Therefore, it can be seen that even when Haganemugii and Kashimagol are used instead of the six-row barley varieties Doubletori, Silky Snow, Sanukihadaka, Daishimochi, Ichibanboshi, Shunrai, and Fiber Snow used in Examples 1-1 to 1-7, foods and beverages with more vivid colors can be obtained compared with the two-row barley that has been used conventionally.

[0150] [Evaluation example 3] Examples 2-1 to 2-4 and Comparative Example 2-2 Powder samples were obtained by blending 1 g of barley stem and leaf powder from the variety 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 vitamin B1. In this table, the Nishinohoshi stem and leaf powder obtained in Comparative Example 1-9 was used, the Silky Snow stem and leaf powder obtained in Example 1-2 was used, the Ichibanboshi stem and leaf powder obtained in Example 1-5 was used, the Shunrai stem and leaf powder obtained in Example 1-6 was used, and the Fiber Snow stem and leaf powder obtained in Example 1-7 was used (the same applies to Tables 4 to 11 below).

[0151] Comparative Example 2-1 The 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. In addition, a sample obtained in the same manner for the powder sample of Comparative Example 1-9 was used as a standard.

[0153] A number of healthy adults were randomly selected as test subjects. These test subjects were asked to evaluate the evaluation items shown in Table 3 below on an 11-point scale, with 5 points for the standard product, 0 point being the lowest score, and 10 points being the highest score. Table 3 shows the average of the test subjects' evaluation scores as the evaluation value. For Examples 2-1 to 2-4, the table also shows the value obtained by subtracting the evaluation value of Comparative Example 2-2 from the obtained evaluation value. Note that, among the evaluation items in Table 3 below and thereafter, a weaker "astringent taste," a stronger "sweetness," a weaker "sourness," a weaker and more pleasant "smell (aroma)," a weaker "bitterness," and a more vivid green "color" were given a higher evaluation.

[0154] [Table 3]

[0155] The results shown in Table 3 indicate that the powder samples of Examples 2-1 to 2-4, which contain vitamin B1 together with the stems and leaves of six-row barley, are superior to the powder sample of Comparative Example 2-2, which contains vitamin B1 together with the stems and leaves of two-row barley, particularly in terms of taste (such as astringency, sweetness, and sourness), odor, and smoothness. In particular, Examples 2-1 to 2-4 scored 1.0 or more points higher than Comparative Example 2-2 in the categories of "astringency," "sweetness," and "sourness," 1.75 or more points higher in "smell (aroma)," and 1.25 or more points higher in "taste." This indicates that the unique vitamin odor of vitamin B1 is improved by combining it with the stems and leaves of six-row barley, making it more delicious to take and improving its palatability.

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

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

[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 and 3-2, evaluation values ​​were obtained in the same manner as in (1) Evaluation Example 3-1. The results are shown in Table 4.

[0159] [Table 4]

[0160] The results shown in Table 4 indicate that the powder samples of Examples 3-1 to 3-4 containing resistant dextrin together with the stems and leaves of six-row barley are superior to the powder sample of Comparative Example 3-2 containing resistant dextrin together with the stems and leaves of two-row barley in terms of taste, particularly astringency, sweetness, bitterness, and sourness, odor (aroma), and smoothness. Compared to Comparative Example 3-2, the evaluation scores of Examples 3-1 to 3-4 were particularly higher in the category of "astringency" by 1.25 points or more, "sweetness" by 1.75 points or more, "bitterness" by 1.5 points or more, "sourness" by 1.0 points or more, "smell (aroma)" by 2 points or more, "smoothness" by 1.75 points or more, and "taste" by 1.5 points or more. These results indicate that the overall improvement in taste and odor (aroma) compared to Comparative Example 3-2 makes the samples more palatable and improves their palatability.

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

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

[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 and 4-2, evaluation values ​​were obtained in the same manner as in (1) Evaluation Example 3-1. The results are shown in Table 5.

[0164] [Table 5]

[0165] The results shown in Table 5 indicate that the powder samples of Examples 4-1 to 4-4 containing hyaluronic acid together with the stems and leaves of six-row barley are superior to the powder sample of Comparative Example 4-2 containing hyaluronic acid together with the stems and leaves of two-row barley, particularly in terms of astringency, sweetness, bitterness, and other tastes, odor (aroma), and smoothness. The evaluation scores for Examples 4-1 to 4-4 were higher than those for Comparative Example 4-2, particularly in the "astringency" category by 2.5 points or more, the "sweetness" category by 2 points or more, the "bitterness" category by 2.25 points or more, the "sourness" category by 1.0 points or more, the "smell (aroma)" category by 2.5 points or more, the "smoothness" category by 1.25 points or more, and the "taste" category by 2 points or more. This indicates that the overall improvement in taste and odor (aroma) compared to Comparative Example 4-2 makes the samples more delicious to consume and improves their palatability.

[0166] Examples 5-1 to 5-4 and Comparative Example 5-2 A powder sample was obtained by blending 1 g of powdered barley stems and leaves of the variety shown in Table 6 below with 0.004 g of powdered fructooligosaccharide, which is a specific component shown in Table 6 below.

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

[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 and 5-2, evaluation values ​​were obtained in the same manner as in (1) Evaluation Example 3-1. The results are shown in Table 6.

[0169] [Table 6]

[0170] The results shown in Table 6 indicate that the powder samples of Examples 5-1 to 5-4, which contain fructooligosaccharides together with the stems and leaves of six-row barley, are superior to the powder sample of Comparative Example 5-2, which contains fructooligosaccharides together with the stems and leaves of two-row barley, particularly in terms of taste, such as astringency and sweetness, and odor (aroma). Compared to Comparative Example 5-2, the evaluation scores of Examples 5-1 to 5-4 were particularly higher in the "astringency" category by 1.0 points or more, in the "sweetness" category by 1.75 points or more, in the "smell (aroma)" category by 1.25 points or more, and in the "taste" category by 1.5 points or more. This indicates that the improved taste and odor (aroma) compared to Comparative Example 5-2 make the samples more palatable and palatable.

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

[0172] Comparative Example 6-1 The isomaltooligosaccharide was used as a powder sample as it was.

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

[0174] [Table 7]

[0175] The results shown in Table 7 indicate that the powder samples of Examples 6-1 to 6-4 containing isomaltooligosaccharides together with the stems and leaves of six-row barley are superior to the powder sample of Comparative Example 6-2 containing isomaltooligosaccharides together with the stems and leaves of two-row barley, particularly in terms of taste, such as astringency and sweetness, and odor (aroma). Compared to Comparative Example 6-2, the evaluation scores of Examples 6-1 to 6-4 were higher than Comparative Example 6-2, particularly in the "astringency" category by 1.25 points or more, the "sweetness" and "bitterness" categories by 1.0 points or more, the "smell (aroma)" category by 1.75 points or more, and the "taste" category by 1.25 points or more. This indicates that the improved taste and odor (aroma) compared to Comparative Example 6-2 make the samples more delicious to consume and improve their palatability.

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

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

[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 and 7-2, evaluation values ​​were obtained in the same manner as in (1) Evaluation Example 3-1. The results are shown in Table 8.

[0179] [Table 8]

[0180] From the results shown in Table 8, the evaluation values ​​of the powder samples of each Example (7-1 to 7-4) containing maltose together with the stems and leaves of six-row barley were higher than the powder sample of Comparative Example 7-2 containing maltose together with the stems and leaves of two-row barley by more than 1.5 points in the category of "sweetness," more than 1.25 points in the categories of "smell (aroma)" and "smoothness," and more than 1.75 points in the category of "taste." This shows that the improved taste and smoothness of the sweetness, etc., compared to Comparative Example 7-2 makes the samples more delicious to consume and has improved palatability.

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

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

[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 and 8-2, evaluation values ​​were obtained in the same manner as in (1) Evaluation Example 3-1. The results are shown in Table 9.

[0184] [Table 9]

[0185] From the results shown in Table 9, the evaluation values ​​of the powder samples of each Example (8-1 to 8-4) containing maltitol together with the stems and leaves of six-row barley were higher than the powder sample of Comparative Example 8-2 containing maltitol together with the stems and leaves of two-row barley by more than 1.25 points in the ``smell (aroma)'' category and more than 1.5 points in the ``taste'' category, indicating that the improved aroma compared to Comparative Example 8-2 makes the samples more delicious to consume and improves their palatability.

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

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

[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 and 9-2, evaluation values ​​were obtained in the same manner as in (1) Evaluation Example 3-1. The results are shown in Table 9.

[0189] [Table 10]

[0190] From the results shown in Table 10, the evaluation values ​​of the powder samples of each Example (9-1 to 9-4) containing calcium together with the stems and leaves of six-row barley were higher than the powder sample of Comparative Example 9-2 containing calcium together with the stems and leaves of two-row barley by more than 1.5 points in the category of "sweetness," more than 1.0 point in the category of "bitterness," more than 1.25 points in the categories of "smell (aroma)" and "color," and more than 1.25 points in the category of "taste." This shows that the improved taste and aroma, such as sweetness, compared to Comparative Example 9-2 makes the samples more delicious to consume and improves their palatability.

[0191] [Examples 10-1 to 10-4 and Comparative Example 10-2] A powder sample was obtained by blending 1 g of powdered barley stems and leaves of the variety shown in Table 11 below with 0.3 g of matcha, which is a specific ingredient 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 and 10-2, evaluation values ​​were obtained in the same manner as in (1) Evaluation Example 3-1. The results are shown in Table 9.

[0194] [Table 11]

[0195] From the results shown in Table 11, the evaluation values ​​of the powder samples of 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 containing matcha together with the stems and leaves of two-row barley by more than 1.5 points in the category of "sweetness," more than 1.0 points in the categories of "bitterness" and "smell (aroma)," and more than 1.5 points in the category of "taste." It can be seen that the improved taste and aroma, such as sweetness, compared to Comparative Example 10-2 make the samples more delicious to consume and more palatable.

[0196] [Evaluation example 4] The powder samples of Examples 1-1, 1-2, 1-8, and 1-9 and Comparative Examples 1-9 and 1-10 were subjected to the following lactic acid bacteria proliferation test as a model test of the in vivo lactic acid bacteria proliferation effect.

[0197] <Lactic acid bacteria growth test 1> (Preparation of culture medium for lactic acid bacteria) 0.1 g of 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 Sanitation Inspection Guidelines. 0.5 ml of this suspension was diluted with 9.5 ml of PBS to obtain PBS containing 0.01% by mass of powder sample (hereinafter also referred to as "0.01% barley-added PBS"). 3 ml of this 0.01% barley-added PBS was placed in a test tube, and 6 ml of PBS was added to obtain PBS containing 0.0033% by mass of powder sample (0.0033% barley-added PBS). This was sterilized in an autoclave at 121°C for 20 minutes to obtain a lactic acid bacteria medium.

[0198] (Lactic acid bacteria cultivation) 5 x 10 dried lactic acid bacteria (white fine powder) of Streptococcus faecalis manufactured by CELL BIOTECH 11 1 g of the dried cells was placed in a 50 ml centrifuge tube and suspended in 10 ml of PBS. 2 pieces / ml(1×10 -9The culture was serially diluted to a concentration of 0.5 mg / ml, and 1 ml of the diluted solution was added to 9 ml of the lactic acid bacteria medium obtained above, followed by static culture at 35°C for 48 hours. CFU was measured for these cultures at 0, 24, and 48 hours after the start of culture. Specifically, CFU measurement was performed by placing 100 μl of the culture medium at each time point on a BCP agar plate, incubating at 35° C. for 24 hours, and then counting the number of colonies.

[0199] A photograph of the plate used to count the number of colonies is shown in Figure 5. The average CFU values ​​(cfu / g) obtained are shown in Table 12 below as the number of lactic acid bacteria. Specifically, for Examples 1-1 and 1-2, the static culture was performed in triplicate, and the CFU measurement was performed in duplicate on the culture medium obtained from each of the triplicate static cultures. The average values ​​for a total of six replicates are shown. For Examples 1-8 and 1-9 and Comparative Examples 1-9 and 1-10, the static culture was performed in a single series, and the CFU measurement was performed in duplicate on the resulting culture medium. Reference Example 1 in Table 12 and Figure 5 shows the results of a similar CFU measurement performed on a negative control, which was prepared by adding 1 ml of PBS to 9 ml of a lactic acid bacteria medium and subjecting the culture to static culture in the same manner.

[0200] [Table 12]

[0201] The results shown in Table 12 and Figure 5 indicate that lactic acid bacteria grow well when cultured using the powder samples of each Example, which are processed products of six-row barley stems and leaves. In contrast, when lactic acid bacteria are cultured using the powder samples of each Comparative Example, which are processed products of two-row barley stems and leaves, they grow poorly.

[0202] Furthermore, the dried powder samples of stems and leaves obtained in Examples 1-5, 1-6, 1-7 and Comparative Example 1-9, and the squeezed 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 above <Lactic Acid Bacteria Growth Test 1>.

[0203] <Lactic acid bacteria growth test 2> (Preparation of medium containing powdered sample for lactic acid bacteria) A medium containing the powdered sample was prepared in the same manner as in <Lactic Acid Bacteria Growth Test 1>. (Preparation of culture medium containing squeezed juice samples for lactic acid bacteria) 3 μl of the squeezed sample was added to 10 ml of PBS. The Brix value of the squeezed sample was 10%, and the density of the PBS after adding the squeezed sample was 1 g / cm 3 Assuming this, the solid content of this medium was calculated to be 0.003% by mass using the formula "(3 μl × 10%) / 10 ml = 0.003%." This was sterilized in an autoclave at 121°C for 20 minutes to obtain a medium containing the powdered sample for lactic acid bacteria.

[0204] (Lactic acid bacteria cultivation) 5 x 10 dried cells (white fine powder) of Streptococcus faecalis (CELL BIOTECH) as lactic acid bacteria 11 1 g of the dried cells was placed in a 50 ml centrifuge tube and suspended in 10 ml of PBS. This suspension was used until the theoretical number of lactic acid bacteria reached 5 × 10 3 100 μl of the lactic acid bacteria solution serially diluted to cells / ml was added to 9.9 ml of the medium containing the powdered sample for lactic acid bacteria obtained above and 9.9 ml of the medium containing the squeezed sample. Except for this, the same procedure as in <Lactic Acid Bacteria Growth Test 1> was followed, and CFU measurements were performed at 8, 24, 32, and 48 hours after the start of culture for the culture medium containing the powdered sample to which lactic acid bacteria had been added. Furthermore, CFU measurements were performed at 24 and 48 hours after the start of culture for the culture medium containing the squeezed sample. These CFU measurements were performed in the same manner as in <Lactic Acid Bacteria Growth Test 1>. Although the number of colonies at 0 hours after the start of culture for each culture solution was not directly measured, it was estimated that the number was 1.6 x 10 3 This is considered to be the lactic acid bacteria solution (theoretical value 5 × 10 3 The CFU count was 1.6 × 10 5 cfu / g, and in each of the culture solutions described above, this lactic acid bacteria solution was diluted 1 / 100.

[0205] [Table 13]

[0206] The results shown in Table 13 show that when lactic acid bacteria are cultured using not only dried powder of stems and leaves as a processed product of six-row barley stems and leaves, but also squeezed juice from the stems and leaves, the lactic acid bacteria can be grown more effectively than when the squeezed juice sample of the comparative example, which is a processed product of two-row barley, is used.

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

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

[0209] [Table 14]

[0210] [Table 15]

[0211] [Table 16]

[0212] Tables 14 to 16 show that the daily range (temperature difference) in the Aso region for the three months from October to December was consistently 10°C or more. In contrast, the daily range (temperature difference) in the Tosu region for the three months from October to December was always less than 10°C.

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

[0214] [Table 17]

[0215] From Table 17, we can see that in the Aso region, the daily range (temperature difference) is over 10°C on average per year, specifically 11.3°C on average per year, and that for the nine months from September to May, the monthly average daily range is over 10°C. In the Tosu region, the daily range is less than 10°C on average per year, specifically 9.3°C on average per year, and that for the two months from April to May, the monthly average daily range is over 10°C.

[0216] [2. Comparative evaluation of plant height when cultivated in the Aso and Tosu regions] In the fall 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, and plant height was measured on the 8th, 19th, 29th, 39th, 44th, 51st, and 63rd days after sowing in the Aso region, and on the 8th, 15th, 27th, 34th, 41st, 49th, and 63rd days after sowing in the Tosu region. The results are shown in Table 18 below.

[0217] [Table 18]

[0218] Table 18 shows that when comparing plant heights at the same number of days after sowing in the Aso and Tosu regions, all varieties grew better when cultivated in the Aso region. Furthermore, in the Aso region, all barley varieties tested reached 40 cm or more 39 days after sowing, showing a clear difference in growth in about one month compared to those cultivated in the Tosu region.

[0219] In addition, when comparing the plant height 39 days after sowing in the Aso region with the plant height 41 days after sowing in the Tosu region, it was found that although the cultivation period in the Aso region was two days shorter, the plants in the Aso region grew faster than those in the Tosu region for all varieties.

[0220] Furthermore, Table 19 shows the results of comparing the number of days after sowing for each variety to reach a height of over 45 cm during cultivation in the fall of 2013.

[0221] [Table 19]

[0222] As shown in Table 19, when cultivated in the Aso region, the number of days required for all varieties to reach a height of 45 cm was shorter than in the Tosu region, indicating better growth.

[0223] From the above, it was found that barley grown under conditions where the monthly average daily temperature difference is 10°C or more for more than three months grows better than barley grown under conditions that do not meet these conditions, and that barley stems and / or leaves can be grown efficiently.

[0224] [3. Comparative evaluation of amino acid content when grown in the Aso and Tosu regions] In the fall of 2013, two-rowed barley varieties Nishinohoshi and six-rowed barley varieties Fiber Snow, Silky Snow, and Shunrai were cultivated in the Aso and Tosu regions for approximately 70 days after sowing, and the stems and leaves were harvested. These were pretreated by washing with water to remove any adhering mud and cutting into pieces approximately 5-10 cm in size. The pretreated stems and leaves were blanched once in a blanching tank at 90-100°C for 90-120 seconds, then cooled in cold water. The resulting stems and leaves were then dried in a dryer using hot air until the moisture content was 5% by mass or less. The resulting barley stems and leaves were then crushed in a crusher so that at least 90% passed through a 200-mesh screen, yielding a dry stem and leaf powder.

[0225] The amino acid content per 100 g of dry powder of the stems and leaves 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, the Aso region had significantly higher asparagine, glutamine, aspartic acid, serine, glutamic acid, histidine, glycine, threonine, valine, and isoleucine contents in the stems and leaves compared to those grown in the Tosu region. Furthermore, the six-row barley varieties (Fiber Snow, Silky Snow, and Shunrai) tended to have higher contents than the two-row barley (Nishinohoshi).

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

[0229] [Table 21]

[0230] [2. Comparative evaluation of plant height when cultivated in the Aso, Tosu, and Hokkaido regions] In fields in the Aso, Tosu, and Hokkaido regions, two-rowed barley varieties Nishinohoshi and six-rowed barley varieties Fiber Snow, Silky Snow, and Shunrai were cultivated, and the number of days after sowing until each variety reached a height of over 45 cm was compared. The results are shown in Table 22.

[0231] [Table 22]

[0232] As shown in Table 23, when cultivated in the Aso region, the number of days required for all varieties to reach a height of 45 cm was shorter than in the Tosu and Hokkaido regions, indicating better growth.

[0233] [3. Comparative evaluation of amino acid content when grown in the Aso, Tosu, and Hokkaido regions] In the spring of 2013, six-row barley varieties Fiber Snow, Silky Snow, and Shunrai, as well as two-row barley Nishinohoshi, were cultivated in the Aso, Tosu, and Hokkaido regions for approximately 70 days after sowing, and the stems and leaves were harvested. These were pre-treated by washing with water to remove any adhering mud, and then cutting 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, then cooled in cold water. The resulting barley stems and leaves were then dried in a dryer with hot air until the moisture content was reduced to 5% by mass or less. The resulting barley stems and leaves were then pulverized using a pulverizer so that 90% or more passed through a 200 mesh screen, yielding a dry powder of the stems and leaves.

[0234] The amino acid content per 100 g of dry powder of the stems and leaves 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, those cultivated in the Aso region generally had significantly higher asparagine, glutamine, aspartic acid, glutamic acid, and arginine contents in the stems and leaves than those cultivated in the Hokkaido and Tosu regions. Furthermore, six-row barley (Fiber Snow, Silky Snow, and Shunrai) tended to have higher contents than two-row barley (Nishinohoshi).

[0237] Example IV 1. Examples 11-1 to 11-4 and Comparative Examples 11-1 to 11-2 Black soil was placed in the planters, and 4.8 g of seeds (20 g / m) of four varieties of six-row barley, "Silky Snow," "Shunrai," "Fiber Snow," and "Kashima Goal" (Examples 11-1 to 11-4), or two varieties of two-row barley, "Nishino Hoshi" and "Haruka Nijo" (Comparative Examples 11-1 to 11-2), were sown in each planter. 2 The six barley varieties were cultivated using standard plant cultivation methods, including water supply and weed control. Seeds for "Kashimagol" and "Haruka Nijo" were provided by the Kyushu Okinawa Agricultural Research Center of the National Agriculture and Food Research Organization.

[0238] 2. Examples 11-5 to 11-8 and Comparative Examples 11-3 to 11-4 Barley was cultivated in the same manner as in Examples 11-1 to 11-4 and Comparative Examples 11-1 and 11-2, except that a mixture of Andosol and red soil (Andosol:Red soil=1:9) was used instead of the Andosol used in Examples 11-1 to 11-4 and Comparative Examples 11-1 and 11-2. The red soil was dried in the sun and the hardened parts were crushed before use.

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

[0240] An example of soil analysis data for black soil and red soil is shown in Table 24.

[0241] [Table 24]

[0242] Table 25 shows a summary of the varieties and soil used for Examples 11-1 to 11-8 and Comparative Examples 11-1 to 10.

[0243] [Table 25]

[0244] [Evaluation Example 5-1] The height, tiller number, stalk diameter, leaf width, and color (using a scale) of the six-row barley were measured every 10 days during cultivation. Table 26 shows the relative values ​​for the Andosol and mixed soils, based on the red soil measurements. As shown in Table 26, six-row barley grown in Andosol or a mixture of Andosol and red soil exhibited superior height, tiller number, stalk diameter, leaf width, and color, or two or more of these characteristics, compared to barley grown in red soil over the same number of cultivation days. Furthermore, while germination occurred around three days after the start of cultivation in the Andosol, germination occurred around seven days after the start of cultivation in the red soil and mixed soil. This demonstrates that the use of Andosol can shorten the number of days to germination.

[0245] [Table 26]

[0246] [Evaluation Example 5-2] The stems and leaves of the six-row barley varieties "Silky Snow" and "Kashimagol" and the two-row barley varieties "Nishinohoshi" and "Haruka Nijo" harvested 33 days after the start of cultivation were washed with water to remove any adhering mud. Then, using 1 g of the resulting stems and leaves, the total polyphenol content (% by mass) was measured using the Folin-Denis method (see the explanation in the "Analysis Manual for the Standard Tables of Food Composition in Japan," 5th Edition, edited by the Japan Food Research Center Foundation) with chlorogenic acid as the standard. The results are shown in Table 27. As shown in Table 27, the total polyphenol content of the six-row barley varieties "Silky Snow" and "Kashimagol" tended to be higher when grown in andosol or mixed soils compared to when grown in red soil. In contrast, this trend was not observed for the two-row barley varieties "Nishinohoshi" and "Haruka Nijo." This indicates that cultivation in soil containing at least a portion of andosol yields six-row barley with relatively high total polyphenol content.

[0247] [Table 27]

[0248] [Evaluation Example 5-3] The stems and leaves harvested 33 days after the start of cultivation were washed with water to remove any adhering mud, and then the resulting stems and leaves were squeezed using a juicer. The amino acid content of the resulting juice was measured using an automated pre-column derivatization method with HPLC. As with total polyphenol content, the amino acid content of several amino acids tended to be higher when six-row barley was grown in andosol or mixed soils compared to when it was grown in red soil. This indicates that cultivation in soil containing at least some andosol yields six-row barley with a relatively high amino acid content. [Industrial Applicability]

[0249] The present invention can provide a health food product that is high in nutrients and umami components derived from raw materials. It also provides a cultivation method that can efficiently grow barley stems and leaves in a short period of time while improving the taste and nutritional value.

Claims

[Claim 1] An edible composition for green juice, using the stems and / or leaves of Haganemugishi.

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