Barley contains dietary components

Abstract

To provide a barley-containing food and beverage composition with excellent color, aroma, taste, and texture. [Solution] An edible composition containing the stems and / or leaves of the Toyono jade plant.

Description

Technical Field

[0001] The present invention relates to a food and beverage composition containing a barley raw material.

Background Art

[0002] In modern times, interest in health problems such as lifestyle-related diseases and stress has increased, and green juice, tablets containing green juice components and the like have attracted attention as a means to compensate for vegetable deficiency. Green juice is rich in vitamins, minerals and dietary fiber, and is expected to improve immunity, improve the intestinal environment, and the like. In addition, nutrients contained in green juice are also considered to be useful for beautiful skin and metabolic improvement, and an increasing number of people ingest them for beauty and / or diet purposes. These foods and beverages are also attractive for allowing easy nutrient intake.

[0003] Therefore, research on green juice and tablets thereof has been advanced in various places, and those using barley raw materials such as Daishimochi, Ichibanboshi (Patent Document 1), and Toyonohoshi (Patent Document 2), which is more excellent in color, flavor and the like than the above varieties, are known.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] An object of the present invention is to provide a barley-containing food and beverage composition that is excellent in color, aroma, taste, texture and the like.

Means for Solving the Problems

[0006] Under these circumstances, the inventors diligently investigated and found that food and beverages using the barley variety "Toyono Hisui" are superior in color, aroma, taste (bitterness, aftertaste, etc.), and texture. Based on this novel finding, the inventors repeatedly experimented with processing methods for Toyonohisui, ultimately completing the present invention. Accordingly, in a typical embodiment, the present invention provides the following: Item 1. An edible composition containing the stems and / or leaves of the jade plant.

[0007] Item 2. The food and drink composition according to Item 1, comprising dried and / or juiced stems and / or leaves.

[0008] Item 3. A food and beverage composition according to item 1 or 2, which is for use in green juice or as a supplement. [Effects of the Invention]

[0009] According to the present invention, by using Toyonohisui as the barley variety, it is possible to provide a food and beverage composition with excellent color, aroma, taste (bitterness, aftertaste, etc.), and texture. Therefore, according to the present invention, by using the stems and / or leaves of Toyonohisui, high-quality food and beverage compositions such as green juice and supplements can be obtained. [Brief explanation of the drawing]

[0010] [Figure 1] The results of measuring the a* values ​​of the juice powder and solution for each variety in the examples are shown. [Figure 2] The total score for all sensory evaluation items in the example is shown. [Figure 3] The total score for each item in the sensory evaluation in the example is shown. [Figure 4] The results of the bitterness and lingering bitterness analysis using the taste recognition device in the example are shown. [Modes for carrying out the invention]

[0011] "Toyono Hisui" (Variety registration application pending (Variety registration application number 37897)) is a barley variety jointly developed by Yakult Health Foods Co., Ltd. and the National Agriculture and Food Research Organization, and is a variety with high autumn sowing ability (low temperature requirement). There have been no reports to date of using the stems and / or leaves of Toyonohisui in food and beverage compositions.

[0012] In a preferred embodiment of the present invention, dried stems and / or leaves of the Japanese jade plant are used. In a preferred embodiment, dried powder may be used as the stems and / or leaves of the Japanese jade plant. Seeds of the Japanese jade plant are available from Yakult Health Foods Co., Ltd. It is preferable to use, for example, the stems and / or leaves of the Japanese jade plant before the stem-erecting stage.

[0013] In one preferred embodiment of the present invention, young barley leaves of Toyonohisui are preferably used.

[0014] The method for producing dried powder of the stems and / or leaves of the jade plant is not particularly limited, but can be carried out by conventionally known methods, such as a combination of drying and grinding. Drying and grinding can be performed in either order, but drying is preferred. When obtaining the pulverized material and powder, the above method may be further combined with blanching treatments such as boiling and steaming, and sterilization treatments as needed. The grinding treatment can be performed once or two or more times, but it is preferable to perform a fine grinding treatment after a coarse grinding treatment.

[0015] In another preferred embodiment of the present invention, the stems and / or leaves of the jade plant may be crushed to produce a juice, and if necessary, the juice, which has been mixed with an excipient such as dextrin, may be spray-dried or freeze-dried to produce a dried powder.

[0016] The drying treatment is not particularly limited, and 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, and freeze drying. Drying by heating can be performed, for example, at a temperature of 40°C to 140°C, preferably 80°C to 130°C, for a temperature and duration that do not cause discoloration of the stems and / or leaves of Toyonohisui. By performing the drying treatment, the water content of the stems and / or leaves of Toyonohisui can be adjusted to a target amount, for example, 10% by mass or less, preferably 5% by mass or less.

[0017] The pulverization treatment of the stems and / or leaves of Toyonohisui is not particularly limited, and examples thereof include a pulverization process by any method commonly used by those skilled in the art, using pulverizing equipment and instruments such as crushers, mills, blenders, and stone mills. The pulverized stems and / or leaves of Toyonohisui are optionally sieved, and for example, those passing through a 50 to 200 mesh sieve are preferably used as the dry powder of the stems and / or leaves of Toyonohisui.

[0018] The food and beverage composition of the present invention may contain at least one component listed below in addition to the stems and / or leaves of Toyonohisui: · Juice or dried product of stems and / or leaves of a variety other than Toyonohisui as barley · Processed products (juice powder, dry pulverized powder, extract, fermented product, etc.) of plants other than barley (kale, mulberry leaves, ashitaba, young wheat leaves, longevity spinach, sasa veitchii, bitter melon, moringa, spinach, mugwort, celery, mulukhiya, cabbage, carrot, tea, ginger, papaya, etc.) · Processed products (extract, dry pulverized powder, fermented product, etc.) of algae (Spirulina, Chlorella, Euglena, etc.) · Processed products (extract, dry pulverized powder, fermented product, etc.) of cereals (rice, barley, wheat, millet, barnyard millet, foxtail millet, corn) ·Carbohydrates (monosaccharides (such as glucose, mannose, galactose, xylose, fructose), disaccharides (such as sucrose, lactose, maltose, trehalose, cellobiose, lactulose), oligosaccharides (maltotriose, raffinose, isomaltooligosaccharide, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide), brown sugar, etc.) ·Non-centrifugal sugar (brown sugar, maple sugar, etc.) ·Sweeteners such as honey, isomerized liquid sugar (for example, high-fructose corn syrup, etc.) ·Polysaccharides (such as dextrin, polydextrose, starch, pullulan, mannan, glucomannan, alginic acid, xanthan gum, guar gum, tamarind gum, chitin, chitosan, glycogen, enzymatic decomposition product of guar beans, inulin, pectin, agar) ·Sugar alcohols (such as erythritol, lactitol, maltitol (reduced maltose), mannitol, sorbitol, xylitol) ·High-intensity sweeteners (licorice, stevia, sucralose, aspartame, acesulfame Potassium, etc.) ·Dietary fiber (indigestible dextrin, maltodextrin, isomaltodextrin, dried okara, soybean dietary fiber, apple dietary fiber)

[0019] ·Fruit juice and fruit powders (papaya extract powder, banana powder, mango powder, apple powder, kiwifruit powder, cranberry powder, mulberry powder, blueberry powder, lemon juice powder, orange juice powder, peach juice powder, grapefruit juice powder, pineapple juice powder, pomegranate juice powder, açaí powder, acerola powder) ·Vegetable juice and vegetable powders (kale powder, ashitaba powder, mulberry leaf powder, kumazasa powder, matcha, green tea powder, carrot powder, spinach powder, komatsuna powder, bitter melon powder, cabbage powder, red cabbage powder, Brussels sprouts powder, beet powder, green pepper powder, paprika powder, asparagus powder, red perilla powder, celery powder, lettuce powder, mulukhiya powder, Chinese cabbage powder, parsley powder, eggplant powder, onion powder, radish powder, ginger powder, longevity spinach powder, dandelion powder, mugwort powder, sweet potato powder) • Active ingredient-containing plant extracts (olive leaf extract powder, grape leaf extract, coffee bean extract, African mango extract, bilberry extract, licorice extract, acacia bark extract, apple peel extract, ginkgo leaf extract, saffron extract powder, hawthorn extract powder) • Herb powders (mint powder, rosehip powder) Dolomite • Plant fermented products (plant fermented extracts) Lactic acid bacteria (dead bacteria, live bacteria, fermented products, e.g., Enterococcus faecalis, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactococcus lactis, Lactobacillus brevis, etc.) • Bifidobacteria (dead bacteria, live bacteria, fermented products, e.g., Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium longum, etc.)

[0020] • Butyrate-producing bacteria (dead bacteria, live bacteria, fermented products) • Yeast (dead bacteria, live bacteria, fermented products, extracts) • Aspergillus oryzae (dead bacteria, live bacteria, fermented products, e.g., grain koji) • Substances derived from natto bacteria (nattokinase) • Nuts and seeds • Cereals (sesame seeds, chia seeds, quinoa) Glycosyl hesperidin Ceramide Placenta • Cyalume • Proteoglycans Spirulina powder Chlorella powder Euglena powder ·collagen Hyaluronic acid N-acetylglucosamine glucosamine • Polyphenols extracted from plants (hesperidin, hydroxytyrosol, resveratrol, rutin, catechin, chlorogenic acid, ellagic acid, sesamin, curcumin, anthocyanins, proanthocyanidins, procyanidins, chalcones, glabridin, etc.) Herbs (mint, lavender, saffron, rosehip, watercress, arugula, chicory, artichoke, oregano, sage, thyme, basil, lemon balm, lemongrass, lemon verbena, rosemary, anise, caraway, coriander, fennel, Japanese pepper, hops, licorice, rooibos, chamomile, comfrey, jasmine, etc.) • Protein hydrolysates derived from plants and animals (sardine peptides, imidazole dipeptides, milk peptides, soy peptides, etc.)

[0021] • Vitamins (A, B1, B2, B6, B12, C, D, E, folic acid, niacin, calcium pantothenate) Coenzyme Q10 HMB-Ca • Isoflavones, equol • Digestive enzymes (amylase, protease, etc.) • Calcium (eggshell calcium, scallop shell calcium, coral calcium, calcined fish bone calcium, coral calcium, HMB-Ca, etc.) Silicon • Amino acids (alanine, leucine, arginine, ornithine, citrulline, GABA, theanine, serine, etc.) • Acidulants (citric acid, malic acid, etc.) • Minerals (a mineral-containing yeast premix containing zinc, manganese, copper, iodine, selenium, chromium, molybdenum, magnesium, or at least one of these) • Binders (hydroxypropylcellulose, carboxymethylcellulose, etc.) • Lubricants (magnesium stearate, calcium stearate, talc, silicon dioxide, etc.) • Excipients • Thickening agent ·Preservatives • Pigments (such as Haematococcus pluvialis pigments) ·Fragrance The food and beverage composition of the present invention may be in any form, such as liquid, semi-solid, or solid. Specific forms of the food and beverage composition of the present invention include powder, granules, tablets, caplets, chewable tablets, rods, plates, blocks, bars, pills, liquids, drinks, pastes, creams, capsules (hard capsules, soft capsules), gels, jellies (solid jellies, drinkable jellies), gummies, wafers, candies, biscuits, cookies, syrups, sticks, noodles, and the like.

[0022] The food and beverage composition of the present invention is preferably in liquid form (dairy beverages, lactic acid bacteria beverages, soy milk beverages, fruit juice beverages, carbonated beverages, soft drinks, jelly beverages such as drinkable jelly, yogurt beverages such as drinkable yogurt) in order to enjoy its vibrant green color and aroma. For example, when consumed mixed with water, it is preferably in powder form. Furthermore, the food and beverage composition of the present invention may be classified as a Food for Specified Health Uses, a Food with Function Claims, a Food with Nutritional Function Claims, a Nutritional Supplement, a Supplement, a So-called Health Food, a Functional Food, or a Food for the Sick / Combination Food for the Sick.

[0023] The average particle size of the dried powder of the stems and / or leaves of the Japanese jade plant contained in the food and beverage composition of the present invention, as measured by laser diffraction, is preferably 100 μm or less, more preferably about 5 to 40 μm, and even more preferably about 5 to 25 μm. Specific embodiments of the present invention will be described in more detail below using examples. The present invention is not limited to these embodiments. [Examples]

[0024] 1. Purpose This study evaluates whether the extracted juice powder from the leaves and stems of "Toyonohisui" is suitable as a food and beverage for use in green juice.

[0025] 2. Method (1) Material Using "Daishimochi (Comparative Example 1)" as the standard, "Toyonohisui (Example 1)" and "Ichibanboshi (Comparative Example 2)" were cultivated in the same field. Leaves and stems were harvested when the plants were 25 cm to 45 cm tall, before the stem-emergence stage, washed, and after juicing, dextrin was added and the juice powder was obtained by spray drying.

[0026] (2) Color tone measurement The a* value, an indicator of green color, was evaluated by measuring the a* value of the color difference meter (Nippon Denshoku Industries Ltd., ZE6000) for both the extracted juice powder from the stems and leaves of each variety and a solution prepared by adding 100 ml of 10°C to 15°C water in a cup (4 g of extracted juice powder).

[0027] (3) Sensory evaluation The evaluation was conducted by a panel of 11 healthy adults who are involved in food development and possess the necessary skills for sensory evaluation. With the variety names concealed, the "Practice Sample," "Toyono Hisui (Example 1)," and "Ichibanboshi (Comparative Example 2)" were evaluated in comparison to the standard product, "Daishimochi (Comparative Example 1)."

[0028] The aroma, color, taste, and texture of a solution prepared by adding 100 ml of water to 4 g of juice powder in a glass were evaluated. The evaluation criteria for each category were: aroma: "freshness", color: "vividness of green", and taste: "sweetness, umami, richness, astringency, bitterness, astringency, aftertaste, juiciness, refreshing throat feel, balance of flavors, and deliciousness".

[0029] Sensory evaluation was conducted according to the following evaluation procedures (i) to (iii), with the variety name concealed. Participants compared the rice variety to the standard rice variety "Daishimochi (Comparative Example 1)" and scored them on a scale of 7 for very good, 6 for good, 5 for slightly good, 4 for the same, 3 for slightly bad, 2 for bad, and 1 for very bad (Table 1). The total score of the subjects' evaluations was calculated and compared. (i) Rinse your mouth with water, then take the standard product into your mouth and immediately spread it over the entire surface of your tongue, tasting it thoroughly. (ii) Rinse your mouth with water, then take the product to be evaluated into your mouth, spread it over your entire tongue immediately, and taste it thoroughly. Then, evaluate it according to Table 1 and mark the corresponding box in Table 2 with a circle (○). (iii) Repeat (i) to (ii) three times. Furthermore, the sensory evaluation was conducted after the panelists had coordinated their scoring system (1-7 points) in advance.

[0030] [Table 1]

[0031] Before evaluating "Toyono Hisui (Example 1)" or "Ichibanboshi (Comparative Example 2)," a random barley grass green juice was evaluated as a "practice sample" to align the evaluation criteria among the panel members, and the evaluation approach and scoring for each evaluation item were discussed.

[0032] Furthermore, statistical analysis was performed to confirm the significant difference between the standard product "Daishimochi (Comparative Example 1)" and either "Toyonohisui (Example 1)" or "Ichibanboshi (Comparative Example 2)". The sample size (number of subjects) for the statistical analysis was 11 (n=11) for each group, and the t-value was calculated by dividing (mean - control value) by the standard deviation ÷ √11. The p-value was calculated using the T.DIST.2T function with 10 degrees of freedom, and the significance levels were set as * p < 0.05, ** p < 0.01, and *** p < 0.001. (4) Taste analysis using a taste recognition device A mixture of 4g of extracted juice powder and 100ml of water was measured using a taste recognition device (SA402B, manufactured by Intelligent Sensor Technology Co., Ltd.). Each sample was measured three times, and the average difference from the measurement value of the standard product, "Daishimochi (Comparative Example 1)," was calculated. A higher measurement value indicates a stronger bitterness or lingering bitterness.

[0033] Furthermore, statistical analysis was performed to confirm the significant difference between the standard product "Daishimochi (Comparative Example 1)" and either "Toyonohisui (Example 1)" or "Ichibanboshi (Comparative Example 2)". The sample size (number of measurements) for the statistical analysis was 3 (n=3) for each group, and significant differences were tested using the Excel T.TEST function (two-tailed test, paired). The significance levels were set as * p<0.05, ** p<0.01, and *** p<0.001.

[0034] 3. Results and Discussion (1) Color tone measurement The a* value, an indicator of green color measured by a colorimeter, indicates a stronger green color with lower values. As shown in Figure 1, the a* values ​​for the standard product "Daishimochi (Comparative Example 1)" were -10.51 for the juice powder and -4.92 for the solution, while the a* values ​​for "Toyonohisui" from Example 1 were -11.55 for the juice powder and -6.44 for the solution, and for "Ichibanboshi" from Comparative Example 2, the a* values ​​were -9.34 for the juice powder and -4.30 for the solution. From this, it can be seen that the juice powder and solution of "Toyonohisui (Example 1)" showed the strongest green color, followed by the standard product "Daishimochi (Comparative Example 1)" and then "Ichibanboshi (Comparative Example 2)".

[0035] (2) Sensory evaluation The sensory evaluation compared the total scores of the 11 subjects across all evaluation items. As shown in Figure 2, the total score for "Toyono Hisui (Example 1)" was higher than that of the standard products, "Daishimochi (Comparative Example 1)" and "Ichibanboshi (Comparative Example 2)". Furthermore, as shown in Figure 3 and Table 2, the scores for "Toyono Hisui (Example 1)" were significantly higher than those of the standard product, "Daishimochi (Comparative Example 1)," in all items except for richness.

[0036] [Table 2]

[0037] (3) Taste analysis using a taste recognition device As shown in Figure 4, the average difference in bitterness and lingering bitterness compared to the standard product "Daishimochi (Comparative Example 1)" was evaluated as having less bitterness and lingering bitterness compared to the standard products "Daishimochi (Comparative Example 1)" and "Ichibanboshi (Comparative Example 2)".

[0038] 4. Summary The extracted juice powder of "Toyono Hisui" was found to be superior in color and taste, and was recognized as a highly palatable green juice food made from young barley grass.

Claims

1. A food and beverage composition containing the stems and / or leaves of the jade plant.

2. The food and drink composition according to claim 1, comprising the dried stems and / or leaves and / or juice.

3. A food and beverage composition according to claim 1 or 2, which is for use in green juice or as a supplement.

Images