Composition and method for producing green-barley-containing food / beverage

Abstract

The present invention relates to a composition characterized by containing green barley and having a viscosity of 100-18,000 mPa·s. The composition preferably furthermore contains water. It is also preferable that the green barley content of the composition is 10 mass% or greater. It is also preferable that the water content of the composition is 50 mass% or greater. The present invention also provides a method for producing a green-barley-containing food / beverage using the aforementioned composition. The production method preferably includes mixing the composition with an aqueous liquid to produce a green-barley-containing beverage.

Description

Method for producing the composition and food and beverages containing barley grass

[0001] The present invention relates to a composition containing young barley leaves and a method for producing food and beverages containing young barley leaves using the same.

[0002] In recent years, young barley grass, which is rich in nutrients, has attracted attention due to increased health consciousness. Young barley grass is mainly distributed as a powdered beverage that consumers suspend in water or other liquids before consumption (Non-Patent Literature 1). However, preparing such powdered beverages requires consumers to suspend the young barley grass powder in a liquid before consumption, which is inconvenient. Furthermore, when suspending the young barley grass powder in a liquid, if the powder has poor dispersibility, such as floating on the surface of the liquid, or if the powder settles immediately after mixing with water, the dispersion stability may be low, potentially reducing palatability. As a form that does not require consumers to suspend the powder themselves, packaged beverages containing young barley grass are also sold in PET bottles or paper cartons (Non-Patent Literature 2). In packaged beverages, the young barley grass is already dispersed in the liquid. However, even in the case of packaged beverages, there were problems with the dispersion stability of barley grass powder after it was dispersed in the liquid during the manufacturing process. This made it difficult to ensure uniform quality because the barley grass powder would localize when the liquid was dispensed into containers such as PET bottles, and the barley grass powder tended to settle in the packaged beverages after production. In addition, barley grass not only contains abundant nutrients but also has a matcha-like flavor, so in recent years it has been incorporated into general foods such as cookies and cakes. However, because barley grass powder is easily dispersed, there was also the problem that the powder would scatter when mixing ingredients, making the kitchen dirty.

[0003] https: / / www.kanpo-yamamoto.com / shop / detail.php?pid=49, Internet search September 3, 2024 https: / / www.itoen.jp / products / 41542 / , Internet search September 3, 2024

[0004] An object of the present invention is to provide a technique for improving the dispersibility of young barley leaves during production and the dispersion stability of young barley leaves in food and drink products such as beverages containing young barley leaves. Another object of the present invention is to provide a young barley leaf-containing composition that can be used as a raw material for food and drink products and is difficult to scatter when producing food and drink products.

[0005] As a result of intensive studies, the present inventors have found that a composition obtained by mixing young barley leaves with a liquid and adjusting the viscosity to be within a specific range is such that the young barley leaves are difficult to separate in the composition, and when used in the production of food and drink products, it is easy to mix with other raw materials such as aqueous liquids, and the dispersion stability of the young barley leaves after mixing is also improved. Further, the present inventors have found that by using the said composition as a raw material for food and drink products, it is less likely to scatter compared to the case of using the powder of young barley leaves as it is, and it is easy to produce food and drink products.

[0006] The present invention is based on the above findings, and provides a composition containing young barley leaves and having a viscosity of 100 mPa·s or more and 18,000 mPa·s or less.

[0007] In the composition of the present invention, the young barley leaves are difficult to separate in the composition, and when used in the production of food and drink products such as beverages, it is easy to mix with other raw materials such as water, and the dispersion stability of the young barley leaves after mixing can be effectively improved, so that the quality improvement and production efficiency improvement of food and drink products can be achieved. Further, by using the composition of the present invention as a raw material for food and drink products, it is less likely to scatter compared to the case of using the powder of young barley leaves as it is, so that the ease of producing food and drink products can be improved.

[0008] One of the characteristics of the composition of the present invention is that it contains young barley leaves. Barley (Hordeum vulgare L.) is an annual or biennial herbaceous plant belonging to the grass family, native to Central Asia, and is broadly classified into two-row barley, six-row barley, etc., depending on the shape of the ear. While barley is often used as a grain for its grain (seeds), the present invention utilizes the young leaves. Comparing barley seeds and young leaves, barley grains are mainly composed of starch (carbohydrates), while young barley leaves are mainly composed of dietary fiber and protein, resulting in completely different component compositions. The barley variety used for the young barley leaves of the present invention is not particularly limited as long as it is commonly available, and young barley leaves of any variety, such as two-row barley or six-row barley, may be used. Young barley leaves refer to the leaves of barley before the start of heading, and in the present invention, the stem may also be included along with the young leaves.

[0009] Generally, barley grass is known in the form of pulverized powder, juice, and extract. Pulverized powder refers to powder obtained by pulverizing barley grass. Preferably, pulverized powder is obtained by drying and pulverizing barley grass. Juice can be the juice itself or powder obtained by concentrating the juice at low temperature to concentrate the solids, and then freeze-drying or spray-drying the concentrate. Extracts can be barley grass extracts obtained using water (warm water, hot water), ethanol, aqueous ethanol, etc., or powder obtained by freeze-drying or spray-drying the extract. In the composition of the present invention, it is typically preferable to include pulverized barley grass as the barley grass. Unlike juice and extracts, pulverized barley grass is particularly preferable from the viewpoint of nutritional intake because it is rich in insoluble dietary fiber derived from barley grass. Furthermore, in the case of crushed barley grass powder, it tends to settle when mixed with liquid, and a gritty texture can be felt when consumed as a beverage, etc. Therefore, the effects of the present invention, such as improved dispersion stability and improved drinkability, can be enjoyed to a greater extent. In addition, since crushed barley grass powder is prone to dusting, the effects of the present invention, such as improved ease of manufacturing food and beverages by suppressing dusting, can be enjoyed to a greater extent.

[0010] The crushed barley grass powder preferably has a volume cumulative particle size of 50 μm or less at a cumulative volume of 50%, in order to fully demonstrate the effect of the present invention, which can improve the dispersion stability of barley grass by setting a specific viscosity. It is more preferably 40 μm or less, and particularly preferably 30 μm or less. Furthermore, the crushed barley grass powder preferably has a volume cumulative particle size of 5 μm or more at a cumulative volume of 50%, in order to facilitate dispersion. From this viewpoint, the crushed barley grass powder preferably has a volume cumulative particle size of 10 μm or more at a cumulative volume of 50%, and more preferably 13 μm or more. The volume cumulative particle size at a cumulative volume of 50% is also called the median diameter.

[0011] In order to further improve the effect of achieving both dispersibility and dispersion stability with the composition of the present invention, when the composition of the present invention contains crushed barley grass powder, it is preferable that the cumulative volume percentage of crushed barley grass powder with a particle size of 75 μm or less contained in the composition of the present invention be 70% by volume or more, more preferably 80% by volume or more, and particularly preferably 90% by volume or more.

[0012] In order to further improve the effect of achieving both dispersibility and dispersion stability with the composition of the present invention, when the composition of the present invention contains crushed barley grass powder, it is preferable that the cumulative volume percentage of crushed barley grass powder with a particle size of 5 μm or more contained in the composition of the present invention be 50% by volume or more, more preferably 60% by volume or more, and particularly preferably 70% by volume or more.

[0013] The volume-cumulative particle size at 50% of the cumulative volume of young barley leaves in the composition of the present invention, the volume-cumulative percentage of particle size 75 μm or less, and the volume-cumulative percentage of particle size 5 μm or more can be measured, for example, by a particle size distribution analyzer that uses laser diffraction / scattering as its measurement principle.

[0014] The pulverized barley grass powder typically contains 5% by mass or more of insoluble dietary fiber, more preferably 10% by mass or more, and even more preferably 20% by mass or more. The upper limit may be, for example, 70% by mass. The amount of insoluble dietary fiber is measured by the modified Prosky method. In the examples described later, pulverized barley grass powder containing 20 to 70% by mass of insoluble dietary fiber is used.

[0015] The crushed barley grass powder preferably contains 0.01% by mass or more of water-soluble dietary fiber, more preferably 0.05% by mass or more, and even more preferably 0.1% by mass or more, in order to easily achieve the viscosity described above. The upper limit may be, for example, 10% by mass. The amount of water-soluble dietary fiber is measured by the modified Prosky method. In the examples described later, crushed barley grass powder containing 0.1 to 10% by mass of water-soluble dietary fiber is used.

[0016] Specific methods for grinding and pulverizing barley grass include, for example, cutting the barley grass, blanching it, drying it, and then grinding it. Other methods include cutting the barley grass, blanching it, kneading it, drying it, and then grinding it; or drying the barley grass, coarsely grinding it, heating it at 110°C or higher, and then finely grinding it. The blanching process involves treating the barley grass in hot water or steam at 80 to 100°C, more preferably 90 to 100°C, for 60 to 180 seconds, more preferably 90 to 120 seconds. The drying process involves drying the barley grass so that its moisture content is preferably 10% by mass or less, and particularly preferably 5% by mass or less. Drying by heating is preferably carried out at 40°C to 140°C, more preferably 80 to 130°C. The grinding process can be carried out using a cutter, crusher, mill, blender, millstone, mixer, etc. For example, a method is preferred in which coarse grinding is performed using a cutter, crusher, mixer, etc., followed by fine grinding using a mill such as a jet mill. The ground material can be sieved as appropriate.

[0017] The composition of the present invention is characterized by containing young barley grass and having a viscosity of 100 to 18,000 mPa·s. If the viscosity is lower than 100 mPa·s, the young barley grass tends to separate in the composition, resulting in a lack of stability and unsuitability as a raw material for food and beverages. On the other hand, if the viscosity exceeds 18,000 mPa·s, it is difficult to mix uniformly with other raw materials such as water, making it difficult to use as a raw material for food and beverages. By having a viscosity above a predetermined level, the composition of the present invention makes it difficult for young barley grass to separate in the composition, making it stable as a raw material, and also makes it easy to mix uniformly with other raw materials such as water during the manufacture of food and beverages, thus achieving both stability as a raw material and ease of use during the manufacture of food and beverages.

[0018] Furthermore, one of the characteristics of the present invention is that it is a composition in which young barley grass is pre-mixed with a liquid such as water. Beverages produced by mixing the composition of the present invention with an aqueous liquid have superior dispersion stability of the young barley grass compared to beverages produced by directly mixing young barley grass with an aqueous liquid. Although the principle of this is not clear, it is thought that because the young barley grass comes into contact with water in the composition and the young barley grass becomes compatible with water, when the composition is mixed with a liquid such as water during the production of beverages, the young barley grass is less likely to repel the aqueous liquid and is more likely to be mixed uniformly with the aqueous liquid. In addition, beverages produced by mixing the composition of the present invention with an aqueous liquid have a smoother mouthfeel and throat feel compared to beverages produced by directly mixing young barley grass with an aqueous liquid. Although the principle is not entirely clear, it is thought that because the barley grass comes into contact with water in the composition and the barley grass becomes amenable to water, when the composition is mixed with an aqueous liquid such as water, the barley grass is less likely to repel the aqueous liquid, thus reducing the feeling of grittiness from the barley grass powder when consumed. There is no time limit for how long it takes for the barley grass to become amenable to water, but for example, if one day has passed since the composition of the present invention was manufactured, the barley grass in the composition will be sufficiently amenable to water. It should be noted that the composition of the present invention is typically an ingredient in food and beverages and is not usually used immediately after manufacture. A considerable amount of time is required between the time the composition of the present invention is manufactured and when it is used as an ingredient in food and beverages (time required for distribution and sale of raw materials, etc.), so at least by the time the composition of the present invention is used, the barley grass and water will be sufficiently amenable to water, and the effects of the present invention will be exerted.

[0019] As described above, the composition of the present invention improves the dispersion stability of barley grass in beverages and other food and beverage products using it. Furthermore, in the undiluted beverage using the composition of the present invention, the barley grass remains evenly dispersed for a longer period of time. Therefore, when dispensing the undiluted beverage into containers such as PET bottles, variations in the barley grass concentration from container to container are reduced, improving the uniformity of product quality. In addition, by mixing the composition of the present invention with a liquid to produce a beverage, it is possible to obtain a beverage that is less powdery and easier to drink than when directly mixing barley grass with a liquid to produce a beverage. Moreover, the composition of the present invention has good miscibility with other ingredients when producing food and beverage products other than beverages, which is an advantage in manufacturing.

[0020] Until now, the only barley grass used as an ingredient in food and beverages has been dried barley grass powder, and the idea of ​​using a pre-mixed composition of barley grass and water has not existed. One reason for this is the fixed idea that there is no other form of barley grass used in food and beverages than dried powder. Another reason is that, from the perspective of storage stability, barley grass used as an ingredient in food and beverages has been developed with the aim of minimizing its moisture content because high moisture content makes it easier for microorganisms to grow. Furthermore, while minimizing manufacturing costs is a crucial issue common to all companies in the food and beverage sector, when manufacturing a beverage, if a pre-mixed composition of barley grass powder and water is prepared and then mixed with liquid, the manufacturing process is more complex and therefore the manufacturing cost increases compared to simply mixing barley grass powder directly with liquid. Moreover, space is required to store the composition until the beverage is manufactured, and if the manufacturing location of the composition and the manufacturing location of the beverage are different, the cost of transporting the raw materials to the beverage manufacturing location increases due to the added weight from the water content. For these reasons, using a pre-mixed composition of barley grass and water as a food and beverage ingredient was unthinkable based on conventional technical knowledge. The inventors also previously thought so, but in the process of developing a beverage containing barley grass powder, they accidentally discovered that when they manufactured a beverage using a pre-mixed composition of barley grass powder and water, it was easier to manufacture the beverage and the resulting beverage was more palatable than a beverage manufactured by directly mixing barley grass powder with liquid. This invention was thus completed, and it is an invention discovered by chance as a result of performing a method that would not have been done based on conventional technical knowledge.

[0021] The lower limit of viscosity in the composition of the present invention is not particularly limited as long as it is 100 mPa·s or higher, but from the viewpoint of making it more difficult for young barley leaves to separate in the composition and improving the stability of the composition, it is preferably 200 mPa·s or higher, more preferably 300 mPa·s or higher, even more preferably 500 mPa·s or higher, even more preferably 700 mPa·s or higher, and particularly preferably 800 mPa·s or higher. The upper limit of viscosity in the composition of the present invention is not particularly limited as long as it is 18,000 mPa·s or lower, but from the viewpoint of further improving the ease of mixing with other raw materials, it is preferably 17,000 mPa·s or lower, more preferably 15,000 mPa·s or lower, even more preferably 13,000 mPa·s or lower, even more preferably 11,000 mPa·s or lower, particularly preferably 8,000 mPa·s or lower, and especially preferably 6,000 mPa·s or lower. By having a viscosity below the aforementioned level, the composition exhibits excellent dispersibility, compatibility, and handling properties. The viscosity in this invention shall be measured at 20°C. In this specification, the viscosity of a composition containing barley grass shall be measured at a measurement temperature of 20°C using a rotational viscometer (for example, Brookfield's Type B viscometer "Analog Viscometer RVT"). The measurement conditions (spindle No. and rotation speed) should be selected according to the procedure in the instruction manual, depending on the viscosity of the composition. For example, a viscosity of about 10 mPa·s can be measured using spindle No. 3 and a rotation speed of 100 rpm, a viscosity of about 100 to 800 mPa·s can be measured using spindle No. 4 and a rotation speed of 20 rpm, a viscosity of about 800 to 5,000 mPa·s can be measured using spindle No. 4 and a rotation speed of 5 to 10 rpm, and a viscosity exceeding 10,000 can be measured using spindle No. 6 and a rotation speed of 5 to 10 rpm.

[0022] In the composition of the present invention, the barley grass content is preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 11% by mass or more, even more preferably 12% by mass or more, even more preferably 13% by mass or more, and particularly preferably 14% by mass or more. Having a barley grass content above the lower limit makes it easier to adjust the viscosity of the composition to the aforementioned range. Furthermore, increasing the barley grass content in the composition reduces the volume of the composition per unit amount of barley grass, thus reducing transportation costs and allowing for storage in confined spaces.

[0023] In the composition of the present invention, the barley grass content is preferably less than 35% by mass, more preferably less than 25% by mass, even more preferably less than 20% by mass, even more preferably 19% by mass or less, particularly preferably 18% by mass or less, especially preferably 17% by mass or less, and particularly preferably 16.5% by mass or less. By keeping the barley grass content below the above upper limit, the viscosity can be easily adjusted to the above range.

[0024] The composition of the present invention typically preferably contains water. By keeping water and barley grass in contact within the composition, the dispersion stability of the barley grass is improved when the composition is mixed with a liquid during the manufacture of beverages, etc. Specifically, the water content of the composition of the present invention is preferably 50% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, and particularly preferably 80% by mass or more. On the other hand, in order to ensure the content of components other than water, the water content of the composition of the present invention is preferably 99% by mass or less, more preferably 98% by mass or less, even more preferably 96% by mass or less, and particularly preferably 98% by mass or less. The water content of the composition of the present invention can be determined by a heat drying method in which the composition is heated at a drying temperature of 110°C under normal pressure until a constant weight is reached.

[0025] The composition of the present invention is stable as a composition, with barley grass not easily separated regardless of pH. Therefore, the pH of the composition of the present invention is not particularly limited, but from the viewpoint of not imparting sourness to food and beverages when used as an ingredient, the pH is preferably 3 or higher, more preferably 4 or higher, even more preferably 4.5 or higher, and particularly preferably 5 or higher. Also, since a bitter taste may be perceived if the composition is strongly alkaline, from the viewpoint of not imparting bitterness to food and beverages when used as an ingredient, the pH of the composition of the present invention is preferably 9 or lower, more preferably 8 or lower, particularly preferably 7.5 or lower, and particularly preferably 7 or lower. The pH of the composition of the present invention is measured at 20°C.

[0026] The composition of the present invention does not necessarily have to contain a thickening agent, but if the composition cannot be sufficiently viscous with barley grass alone, the viscosity may be increased by adding a thickening agent. By making the viscosity 100 mPa·s or higher, the separation of barley grass in the composition can be suppressed. In addition, even if the composition of the present invention does not contain a thickening agent, if a viscosity of 100 mPa·s or higher can be obtained by dispersing a large amount of barley grass in water, the separation of barley grass in the composition can be suppressed. In this application, a thickening agent is a component that does not originate from barley grass and thickens a liquid containing water (sometimes also called a thickening stabilizer, gelling agent, etc.). Thickening agents include polysaccharides such as xanthan gum, succinoglycan, carrageenan, guar gum, locust bean gum, galactan, gum arabic, tragacanth gum, tamarind gum, agar, agarose, mannan, hyaluronic acid and its salts, chondroitin sulfate and its salts, curdlan, pectin, alginic acid and its salts, citrus fiber, proteins such as gelatin and their decomposition products, starch derivatives such as pregelatinized starch, carboxymethyl starch and its salts, acrylic acid graft starch and its salts, hydroxypropyl cellulose and its derivatives, hydroxyethyl cellulose and its derivatives, and hydroxypropyl methylcellulose Examples include hydrophilic synthetic polymers such as hydroxypropyl methylcellulose derivatives such as hydroxypropyl methylcellulose phthalate and hydroxypropyl methylcellulose having hydrocarbon groups such as stearyl groups, sulfonated cellulose derivatives, carboxymethylcellulose and its derivatives and their salts, carboxymethyl ethylcellulose and its salts, cellulose acetate phthalate, cationized cellulose such as O-[2-hydroxy-3-(trimethylammonio)propyl]hydroxyethylcellulose chloride (also known as "polyquaternium-10"), ethylcellulose, chlorocarmellose and its salts, and other cellulose derivatives.

[0027] If the composition of the present invention contains a thickening agent, its content may be 0.1% by mass or more, 0.2% by mass or more, or 0.3% by mass or more. Furthermore, as described above, the composition of the present invention may not contain a thickening agent or may have a low content thereof, for example, 5% by mass or less, 3% by mass or less, 1% by mass or less, 0.5% by mass or less, 0.3% by mass or less, or may not contain a thickening agent at all. In this specification, "not containing a thickening agent" means that the content of the thickening agent is 0.1% by mass or less, and more preferably 0.01% by mass or less.

[0028] The composition of the present invention may contain components other than water, barley grass, and thickeners (hereinafter also referred to as "other components"). Examples of such other components include emulsifiers, pH adjusters, antioxidants, etc. The content of such other components in the composition of the present invention is preferably 30% by mass or less, more preferably 20% by mass or less, even more preferably 10% by mass or less, even more preferably 5% by mass or less, and particularly preferably 3% by mass or less.

[0029] One method for obtaining the viscosity of the composition of the present invention is to stir and mix a material to be processed, which typically contains crushed barley grass and water. A stirring method used in this case is to rotate a stirring blade using power from a motor, engine, or the like. To successfully adjust to the viscosity, the rotation speed (rpm) of the material being stirred is preferably 400 to 2000 rpm, and more preferably 500 to 1500 rpm, for 100 to 3000 g of material. To successfully adjust to the viscosity, the stirring time is preferably 5 to 40 minutes, and more preferably 10 to 30 minutes. The stirring time of the material is the time during which the material is stirred by the dynamic stirring means. If stirring is intermittent, it is the sum of the stirring times in each stirring stage. For example, in the case of a continuous stirring device, it is the time the material passes through the stirring device (residence time), that is, the time it takes for the material to travel from the inlet to the outlet of the stirring device. Sufficient stirring ensures uniform viscosity in the composition. Viscosity can be influenced not only by the presence of barley grass (its composition and quantity), but also by the slight leaching of dietary fiber from the crushed barley grass powder.

[0030] The compositions of the present invention may be used as food or beverages as they are, but it is preferable to use them as raw materials for food or beverages in order to better enjoy the effects of the present invention. In other words, it is preferable that the compositions of the present invention be compositions for use as raw materials for food and beverages. For example, examples of food and beverages include beverages; bread and confectionery; noodles; and other prepared foods. Examples of beverages include vegetable juices, fruit juices, green juices, juices, shakes, and smoothies made by adding additives or other plant-based processed products to these, soft drinks, carbonated drinks, and lactic acid bacteria drinks. Examples of bread and confectionery include white bread, sweet breads, French bread, English bread, muffins, steamed buns, donuts, waffles, and other types of bread; cakes such as butter cakes, sponge cakes, chiffon cakes, and pancakes; frozen desserts such as sherbet and ice cream; jelly and cookies. Examples of noodles include udon and somen. Examples of other prepared foods include soups such as curry, stew, miso soup, and vegetable soup, and their bases. In particular, the composition of the present invention is preferable to be used as a beverage ingredient because it excels in providing good dispersion stability for young barley leaves and because this effect has high economic value. In other words, the composition of the present invention is especially preferable to be a beverage ingredient composition.

[0031] When the composition of the present invention is mixed with other raw materials to prepare food and beverages such as drinks, it is preferable to mix the composition of the present invention with other raw materials such that the barley grass content in the food and beverage is preferably 5% by mass or less, more preferably 3% by mass or less, and particularly preferably 2.5% by mass or less, in order to ensure good dispersibility of the barley grass. Furthermore, it is preferable to mix the composition of the present invention with other raw materials such that the barley grass content in the food and beverage is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, and particularly preferably 0.3% by mass or more, in order to allow for greater intake of nutrients from barley grass.

[0032] Other ingredients mentioned above include aqueous liquids such as water, soy milk, and cow's milk; emulsifiers; polysaccharides such as dextrin, starches, dietary fiber, and thickening polysaccharides; sugars such as monosaccharides and oligosaccharides, sweeteners, inorganic seasonings such as salt and potassium chloride, acidulants, and various extracts; dairy products such as skim milk powder, casein, whey powder, skim concentrated milk, and protein-concentrated whey; colorants such as various synthetic and natural pigments; antioxidants such as tocopherol and tea extract; plant proteins such as wheat protein and soy protein; animal proteins such as gelatin and their hydrolysates; eggs and various egg products such as whole eggs, egg yolks, enzyme-treated egg yolks, egg whites, and egg proteins; pH adjusters; preservatives such as shelf-life agents; food ingredients such as grains, beans, fruit juices, vegetables, meat, and seafood; spices; and other food additives.

[0033] In particular, it is preferable that the other raw materials include an aqueous liquid, as this exhibits an excellent effect in terms of the dispersion stability of young barley grass. In this specification, an aqueous liquid is water or a liquid that contains water as its main component. "As a main component" means containing 50% by mass or more, and may be 60% by mass or more. Among aqueous liquids, one or more selected from water, milk, and soy milk are particularly preferred as they exhibit an excellent effect in terms of the dispersion stability of young barley grass. In particular, it is preferable to prepare a beverage by mixing one or more aqueous liquids, especially one selected from water, milk, and soy milk, with the composition of the present invention. The mixing method is not limited, and any known method can be used.

[0034] The beverage prepared by mixing the composition of the present invention with an aqueous liquid may be a packaged beverage, or the consumer may mix the composition of the present invention with an aqueous liquid to make a beverage. In either case, it is possible to improve the dispersion stability of barley grass in the beverage while obtaining the dispersibility of barley grass during the production of the beverage.

[0035] Furthermore, when preparing a beverage by mixing the composition of the present invention with an aqueous liquid, the mixing ratio of the composition of the present invention with the aqueous liquid is preferably 1:1 to 300 by mass, more preferably 1:2 to 300, even more preferably 1:3 to 200, and particularly preferably 1:5 to 100.

[0036] The composition of the present invention may be a packaged composition, that is, a composition filled in a container. When it is a packaged composition, preferred containers include tubes, vials, bottles, and jars. Preferably, the container is made of a flexible material. Examples of flexible materials include PET, polypropylene (PP), polyethylene (high-density polyethylene: HDPE, low-density polyethylene: LDPE), and aluminum. For example, as a flexible material, a single-layer or multi-layer material of the above material, or a laminate material combining one or more of the above materials can be used. Preferably, the container is one in which the contents are stored inside a flexible container and the contents are pushed out from the opening of the container by pressing the container. A preferred example of such a container is a tube.

[0037] The present invention provides a method for producing food and beverages using the aforementioned composition. Preferably, the production method of the present invention involves mixing the composition of the present invention with an aqueous liquid to produce a beverage. The above-described description of the composition of the present invention can be applied without particular limitation to the description of this production method.

[0038] The present invention also proposes the following: [1] A composition containing barley grass and having a viscosity of 100 to 18,000 mPa·s. [2] A food and beverage ingredient composition containing barley grass and having a viscosity of 100 to 18,000 mPa·s. [3] A beverage ingredient composition containing barley grass and having a viscosity of 100 to 18,000 mPa·s. [4] The composition according to any one of [1] to [3], further containing water. [5] The composition according to any one of [1] to [3], wherein the barley grass content in the composition is 10% by mass or more. [6] The composition according to any one of [1] to [5], wherein the water content in the composition is 50% by mass or more. [7] The composition according to any one of [1] to [6], wherein the barley grass is in the form of a pulverized powder. [8] The composition according to any one of [1] to [7], wherein the pH of the composition is 3 to 9. [9] The composition according to any one of [1] to [8], which is used as a raw material for food and beverages.

[10] The composition according to [9], which is used as a raw material for beverages.

[11] The composition according to any one of [1] to

[10] , which is characterized by being a packaged composition.

[12] Food and beverages containing the composition according to any one of [1] to

[11] and one or more liquids selected from water, soy milk, and milk.

[13] A method for producing food and beverages containing barley grass, using the composition according to any one of [1] to

[11] .

[14] The method for producing a barley grass beverage according to

[13] , which involves mixing the composition with an aqueous liquid.

[15] A method for producing the composition according to any one of [1] to

[10] , comprising the step of mixing young barley leaves with water so that the content of young barley leaves in the composition is 10% by mass or more.

[0039] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples, and can take various forms as long as it can solve the problems of the present invention.

[0040] (1) Evaluation of the barley grass-containing composition [Production of barley grass powder] As raw material, the above-ground parts (leaves and stems) of barley harvested when the plants were about 30 cm tall and before heading began were used. These were washed with water to remove any attached mud, and then pre-treated by cutting them into pieces about 5-10 cm in size. The pre-treated barley grass was blanched once in hot water at 90-100°C for 90-120 seconds, and then cooled with cold water. Subsequently, the obtained barley grass was dried in a dryer with hot air at 80-130°C for 20-180 minutes until the moisture content was 5% by mass or less. The dried barley grass was coarsely ground to a size of about 1 mm. The obtained barley grass was finely ground and sieved to produce barley grass powder with a median diameter of 20 μm, a proportion of 5 μm or larger of 70% by volume or more, and a proportion of 75 μm or smaller of 90% by volume or less. The median diameter was measured using a laser diffraction / scattering particle size distribution analyzer (LMS-350: manufactured by Seishin Corporation) under the following conditions: Dispersion medium: Ethanol Refractive index: 1.330-0.00i Shape factor: 1.000

[0041] [Production of Barley Grass-Containing Compositions] Each raw material was added in the proportions shown in Tables 1 and 2. 1000 g of the mixture was mixed using a propeller-type agitator "ASONEHIGH-POWERMIXERSM-101" at a rotation speed of 1000 rpm for 15 minutes to produce the barley grass-containing compositions of Examples 1-8 and Comparative Examples 1-7. For Examples 5-8, the pH was adjusted to match Table 1 by appropriately adding sodium bicarbonate or citric acid. For each obtained composition, the pH at 20°C was measured using a pH meter "Seven Easy" (METTLERTOLEDO), and the viscosity at 20°C was measured using an analog viscometer "RVT" (BROOKFIELD). The spindle and rotation speed were determined according to the instructions in the user manual, using spindle No. Measurements were taken by selecting appropriate conditions from among 3 to 6 rotation speeds and 5 to 100 rpm, depending on the viscosity of the composition.

[0042] [Evaluation of the stability (separation inhibition) of the composition] The prepared composition containing young barley leaves was left at room temperature (temperature 25°C) for 10 minutes. After leaving it, the young barley leaf composition was visually observed and evaluated according to the following criteria. The evaluation was conducted by 3 panelists engaged in the development of health foods containing young barley leaves and was determined by consensus. Note that Comparative Example 1 was not evaluated because it was not a composition in which young barley leaf powder was dispersed in water.

[0043] (Evaluation criteria for the stability of the composition) A: The young barley leaf powder is uniformly dispersed in the composition. B: The young barley leaf powder is slightly separated in the composition, but within the acceptable range. C: The young barley leaf powder is separated in the composition.

[0044]

[0045]

[0046] [Results] The evaluation results are shown in Tables 1 and 2. In the composition with a viscosity of 10 mPa·s (Comparative Example 2), the young barley leaf powder was separated, and the dispersion stability was poor. On the other hand, in the compositions with a viscosity of 100 mPa·s or more, even after 10 minutes, the young barley leaf powder was uniformly dispersed or, if separated, only slightly, and the dispersion stability (stability of the composition) was good (Examples 1 to 8, Comparative Examples 3 to 7). Note that even if the content of young barley leaf powder was the same as in Comparative Example 2, the composition adjusted to a viscosity of 100 mPa·s or more by blending a thickening polysaccharide (citrus fiber) had good dispersion stability (Examples 4 and Comparative Example 7). Also, even when the pH was changed, there was no effect on the dispersion stability (stability of the composition) (Examples 5 to 8).

[0047] (2) Evaluation of beverages containing the composition containing young barley leaves [Evaluation of solubility] After storing each of the obtained compositions containing young barley leaves for 1 day, the composition and water were put into a transparent container with a bottom (diameter 10 cm) so that the total amount was 100 g at the ratio shown in Table 2, and stirred 10 times (stirring speed was 1 to 1.5 times / second) using a madler. Then, the container was observed, and the ease of dispersion was evaluated according to the following criteria. The evaluation was conducted by 3 panelists engaged in the development of health foods containing young barley leaves and was determined by consensus.

[0048] (Evaluation criteria for ease of dissolution) A: The barley grass powder clumps are not precipitated and are uniformly dispersed in the liquid. B: There are a few clumps of barley grass powder, but the size and number of clumps are small and within acceptable limits. C: The barley grass powder clumps have precipitated and are not uniformly dispersed.

[0049] [Evaluation of Dispersion Stability] After evaluating the ease of dissolution, the above-mentioned beverages were stirred 50 times using a stirrer (stirring speed: 1 to 1.5 times / second). For beverages in which clumps of barley grass powder were observed, stirring was continued until the clumps of barley grass powder disappeared and the powder was uniformly dispersed in the liquid. After stirring, the three panelists mentioned above confirmed that the clumps of barley grass powder had not settled and were uniformly dispersed in the liquid. Since barley grass powder is insoluble, it temporarily disperses in water by stirring, but gradually settles over time. After standing for 10 minutes after the stirring was completed, the contents of the cup were observed and the dispersion stability was evaluated according to the following criteria. A shorter separation distance means that the sample is dispersed in a stable state in water and is difficult to separate. In Comparative Example 2, since there was clear separation of barley grass in the composition, the composition was stirred again before use to uniformly disperse it before mixing with water. Similar pre-stirring was performed in Example 1, where the stability evaluation of the composition was B.

[0050] (Evaluation criteria for dispersion stability) A: The amount (height) of precipitate is less than that of Comparative Example 1'. B: The amount (height) of precipitate is about the same as or greater than that of the beverage in Comparative Example 1'.

[0051] [Evaluation of drinkability] After evaluating the dispersion stability, the beverage described above was stirred again until the barley grass powder precipitated and was uniformly dispersed in the liquid. Immediately after stirring, the three panelists described above consumed the beverage and evaluated its drinkability according to the following criteria. The evaluation was conducted by three panelists involved in the development of health foods containing barley grass, and the results were decided by consensus.

[0052] (Evaluation criteria for ease of drinking) A: Less powdery texture and smoother mouthfeel and throat feel compared to the beverage in Comparative Example 1'. B: No change in powderiness, mouthfeel, and throat feel compared to the beverage in Comparative Example 1', or worse than the beverage in Comparative Example 1'.

[0053]

[0054]

[0055] [Results] The evaluation results are shown in Tables 3 and 4. Beverages obtained by mixing barley grass-containing compositions with a viscosity of 100 to 18,000 mPa·s with water (Examples 1' to 4') showed superior dispersion stability compared to beverages obtained by directly mixing barley grass powder with water (Comparative Example 1'). Furthermore, beverages obtained by mixing barley grass-containing compositions with water (Examples 1' to 4') were also superior in terms of drinkability compared to beverages obtained by directly mixing barley grass powder with water (Comparative Example 1'). On the other hand, when barley grass-containing compositions with a viscosity exceeding 18,000 mPa·s (Comparative Examples 3 to 7) were mixed with water, the compositions formed clumps and were difficult to mix uniformly with water, which hindered the production of beverages (Comparative Examples 3' to 7'). Furthermore, while the barley grass-containing composition with a viscosity of 100 mPa·s (Comparative Example 2) was easy to mix uniformly with water during beverage production, it was unsuitable for use as a beverage ingredient due to the poor stability of the barley grass-containing composition itself (Table 1).

[0056] (3) Beverages containing a barley grass-containing composition [Production of barley grass powder] Each ingredient was added in the proportions shown in Table 5, and 1000 g of the mixture was mixed using a stirring blade propeller-type agitator "ASONEHIGH-POWERMIXERSM-101" at a rotation speed of 1000 rpm and a stirring time of 15 minutes to produce the barley grass-containing composition of Example 9. The obtained barley grass-containing composition had excellent dispersion stability.

[0057]

[0058] [Beverage Production] The barley grass-containing composition of Example 9 was mixed with water, soy milk, or milk in proportions as shown in Tables 6 and 7 to prepare the liquid beverages of Examples 10 to 24. In the production of all beverages, the barley grass-containing composition of Example 9 was particularly excellent in terms of ease of dissolution. Furthermore, the resulting beverages were particularly excellent in terms of dispersion stability and drinkability.

[0059]

[0060]

[0061] [Cookie Production] Cookies of Comparative Example 8 and Example 25 were produced by using the barley grass-containing compositions of Comparative Example 1 and Example 9 as raw materials. Specifically, the raw materials were mixed in the proportions shown in Table 8 to prepare dough (containing 1% by mass of barley grass powder), which was then cut out and baked in an oven to produce cookies containing barley grass (9 g per cookie). When producing the cookies of Example 25, the barley grass powder did not scatter as much as when producing the cookies of Comparative Example 8, making it easier to mix the raw materials and resulting in superior dispersion stability.

[0062]

[0063] The composition of the present invention effectively improves the dispersion stability of barley grass in food and beverages such as beverages containing barley grass, while maintaining the dispersibility of barley grass during manufacturing. This contributes to improving the quality of food and beverages and increasing manufacturing efficiency, thus demonstrating high industrial utility.

Claims

1. A composition containing barley grass and having a viscosity of 100 mPa·s or more and 18,000 mPa·s or less.

2. The composition according to claim 1, further comprising water.

3. The composition according to claim 1, wherein the content of young barley leaves in the composition is 10% by mass or more.

4. The composition according to claim 1, wherein the water content in the composition is 50% by mass or more.

5. A method for producing a food or beverage containing barley grass, using the composition described in any one of claims 1 to 4.

6. The manufacturing method according to claim 5, wherein the composition is mixed with an aqueous liquid to produce a barley grass beverage.

7. A method for producing the composition according to any one of claims 1 to 4, comprising the step of mixing young barley leaves with water so that the content of young barley leaves in the composition is 10% by mass or more.

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