JP2015006161A - Composition for lactic acid bacteria proliferation - Google Patents
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本発明は、大麦の葉を用いた乳酸菌増殖用組成物に関する。 The present invention relates to a composition for growing lactic acid bacteria using barley leaves.
大麦は中央アジア原産とされ、イネ科に属する一年生又は越年生草本である。大麦は、穂形により、二条大麦と六条大麦等に大別される。二条大麦と六条大麦とでは、穂についている実の列数が異なり、穂を上から見ると二条大麦は２列に、六条大麦は６列に実がついている。六条大麦は、日本に２〜３世紀に朝鮮を経て渡来したとされ、雑穀として利用されるほか、麦茶の原料にもされている。一方、二条大麦は日本には欧米から明治時代に導入されたとされ、主に醸造用に用いられている。 Barley is native to Central Asia and is an annual or perennial herb belonging to the grass family. Barley is roughly classified into Nijo barley and Rojo barley according to the shape of the spike. Nijo Barley and Rokujo Barley have different numbers of rows of fruit on the ears. Looking at the ear from the top, Nijo Barley has fruits in two rows and Rojo Barley has fruits in six rows. Rokujo barley is said to have come to Japan through Korea in the second to third centuries and is used not only as a minor grain but also as a raw material for barley tea. Nijo barley, on the other hand, was introduced in Japan during the Meiji period from Europe and America, and is mainly used for brewing.
また、乳酸菌は、グルコース等の糖類から多量の乳酸を生成する細菌の総称であり、醤油、清酒、味噌等に見出される他、乳製品、穀類、腸等にも分布している。発酵乳、乳酸菌飲料、チーズ等の製造のために、乳酸菌の培養には獣乳を含む培地を使用することが多いが、乳酸菌の栄養要求性が厳格であるため、増殖に適さない菌株が多いという問題がある。このため、乳酸菌を増殖させるための物質として、培地中に、酵母エキス、麦芽エキス、ペプトン、アミノ酸等を添加することが知られているが、高価な上に培養条件が制限され、安価かつ簡便に、乳酸菌を増殖させることが難しいという問題がある。 Lactic acid bacteria are a general term for bacteria that produce a large amount of lactic acid from saccharides such as glucose, and are also found in soy sauce, sake, miso, etc., and are also distributed in dairy products, cereals, intestines and the like. In order to produce fermented milk, lactic acid bacteria beverages, cheese, etc., culture medium containing animal milk is often used for cultivation of lactic acid bacteria, but because of the strict nutritional requirements of lactic acid bacteria, many strains are not suitable for growth. There is a problem. For this reason, it is known that yeast extract, malt extract, peptone, amino acids, etc. are added to the medium as a substance for growing lactic acid bacteria. In addition, there is a problem that it is difficult to grow lactic acid bacteria.
安価且つ簡便に乳酸菌を増殖できる組成物として、本出願人は、先に大麦の葉を用いた乳酸菌増殖用組成物を提案した（特許文献１）。特許文献１には、段落〔００１３〕に、「前記大麦の品種としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、二条大麦、四条大麦、六条大麦、裸麦などが挙げられる」と記載されている。特許文献１の実施例ではこれらのうち二条大麦のみを用いている。
しかしながら、二条大麦の葉を用いた乳酸菌増殖用組成物による乳酸菌増殖効果は、十分なものと言い難い。
As a composition capable of growing lactic acid bacteria inexpensively and simply, the present applicant has previously proposed a composition for growing lactic acid bacteria using barley leaves (Patent Document 1). In Patent Document 1, in paragraph [0013], “the barley variety is not particularly limited and can be appropriately selected according to the purpose. For example, Nijo barley, Shijo barley, Rojo barley, bare barley and the like. Is mentioned. " In the example of Patent Document 1, only Nijo barley is used.
However, it is difficult to say that the effect of growing lactic acid bacteria by the composition for growing lactic acid bacteria using Nijo barley leaves is sufficient.
また、大麦の葉は、青汁用の飲食用組成物に用いられる植物素材としても用いられている。青汁用の飲食用組成物は、植物の緑葉を含む、乾燥粉末や搾汁粉末等の様々な加工物とした製品であり、簡易に野菜成分を摂取できる健康食品として利用されている。 Barley leaves are also used as plant materials used in food and drink compositions for green juice. The composition for eating and drinking for green juice is a product made of various processed products such as dried powder and juiced powder containing green leaves of plants, and is used as a health food that can easily ingest vegetable components.
従来、青汁用の飲食用組成物に用いられる大麦の葉としては、二条大麦の若葉が広く使用されている。また、六条大麦の若葉を用いた青汁用の飲食用組成物も知られている（特許文献２参照）。更に非特許文献１には、「赤神力」（登録商標）という品種の六条大麦が、葉が大きく肉厚である等の理由から青汁用の飲食用組成物の原料に適している旨が記載されている。 Conventionally, young leaves of Nijo barley have been widely used as barley leaves used in food and drink compositions for green juice. Moreover, the composition for eating and drinking for green juice using the young leaf of Rojo barley is also known (refer patent document 2). Furthermore, Non-Patent Document 1 states that the “Akagami Riki” (registered trademark) varieties of Rokujo barley are suitable as a raw material for food and drink compositions for green juices because of their large leaves and thickness. Have been described.
しかしながら、消費者の間には、青汁用の飲食用組成物について、その味等に関してマイナスイメージが少なからず存在し、大麦の葉を用いた青汁用の飲食用組成物についても同様である。大麦の葉を用いた青汁用の飲食用組成物について、このようなイメージを払拭するために、緑色を鮮やかにして見た目を美しくし、また、えぐみや苦味、青臭さ等を低下させ、風味を向上させることが求められている。しかしながら、大麦の葉を用いた青汁用の飲食用組成物は、色を鮮やかにしようとすると、甘さが低下したり、えぐみが増しやすい傾向があるとの説もあり、このため、従来の大麦の葉を用いた青汁用の飲食用組成物は、見た目の美しさと、風味の良好さとを両立させるという点で十分なものではなかった。 However, among consumers, there are many negative images regarding the taste and the like of the composition for eating and drinking green juice, and the same applies to the composition for eating and drinking green juice using barley leaves. . In order to dispel such an image about the composition for eating and drinking with barley juice using barley leaves, the green color is brilliant, the appearance is beautiful, and the taste, bitterness, blue odor, etc. are reduced, and the flavor It is demanded to improve. However, there is also a theory that the composition for eating and drinking for green juice using barley leaves tends to decrease sweetness or tend to increase the taste when trying to make the color vivid. A conventional composition for eating and drinking green juice using barley leaves is not sufficient in terms of achieving both a beautiful appearance and a good flavor.
従って、本発明の課題は、乳酸菌の増殖促進効果が高い乳酸菌増殖用組成物を提供することにある。また、色が鮮やかであるため見た目が美しく、且つ風味が良好で嗜好性の高い青汁用の飲食用組成物を提供することにある。 Accordingly, an object of the present invention is to provide a composition for growing lactic acid bacteria having a high effect of promoting the growth of lactic acid bacteria. Another object of the present invention is to provide a food and drink composition for green juice that is beautiful in appearance because of its vivid color and has a good flavor and high palatability.
本発明者らは、大麦の葉を用いた乳酸菌増殖用組成物の乳酸菌増殖作用、及び青汁用の飲食用組成物の緑色の鮮やかさや風味について鋭意研究したところ、驚くべきことに、六条大麦の葉を用いた乳酸菌増殖用組成物は、二条大麦の葉を用いた乳酸菌増殖用組成物に比べて、乳酸菌増殖効果が高いことを見出し、本発明を完成させた。また、特定品種の六条大麦の葉を用いた乳酸菌増殖用組成物は、青汁用の飲食用組成物として用いると、従来のニ条大麦及び六条大麦のいずれを用いた青汁商品に比べても、色が鮮やかであるため見た目が美しく、且つ風味が良好で嗜好性が高いことを見出し、本発明を完成させた。 The present inventors have conducted intensive research on the lactic acid bacteria growth action of the composition for growing lactic acid bacteria using barley leaves and the green vividness and flavor of the food and drink composition for green juice. The composition for growing lactic acid bacteria using leaves of lactic acid bacteria was found to have a higher effect of growing lactic acid bacteria than the composition for growing lactic acid bacteria using leaves of Nijo barley, and the present invention was completed. In addition, the composition for growing lactic acid bacteria using the leaves of specific varieties of Rokujo barley is used as a food and drink composition for green juice, compared to conventional Aojiru products using either Nijo barley or Rokujo barley. However, the present invention was completed by finding that the color is vivid and the appearance is beautiful, the flavor is good, and the palatability is high.
本発明は、六条大麦の葉の乾燥粉末を含有し、該六条大麦が、倍取、シルキースノウ、はがねむぎ及びカシマゴールから選ばれる少なくとも１の品種の六条大麦であり、
前記の乾燥粉末が、前記の六条大麦の前記の葉を収穫後にブランチング処理して処理物を得た後、該処理物を乾燥して乾燥物を得、次いで該乾燥物を殺菌して殺菌物を得、次いで該殺菌物を粉砕することにより得られたものであることを特徴とする乳酸菌増殖用組成物を提供するものである。
The present invention comprises a dry powder of six-row barley leaves, and the six-row barley is at least one variety of six-row barley selected from doubling, silky snow, green rice and Kashimagoru,
The dry powder is blanched after harvesting the leaves of the six barley barley to obtain a treated product, and then dried to obtain a dried product, which is then sterilized by sterilizing the dried product. The present invention provides a composition for growing lactic acid bacteria, which is obtained by obtaining a product and then pulverizing the sterilized product.
本発明の乳酸菌増殖用組成物は、乳酸菌を良好に増殖させることができる。
また特定品種の六条大麦の葉を用いた乳酸菌増殖用組成物は、青汁用の飲食用組成物として用いると、色が鮮やかであるため見た目が美しく、且つ、風味が良好で嗜好性が高い。
The composition for growing lactic acid bacteria of the present invention can grow lactic acid bacteria well.
In addition, a composition for growing lactic acid bacteria using leaves of a specific variety of Rokujo barley, when used as a food and drink composition for green juice, has a beautiful appearance due to its vivid color and has a good flavor and high palatability .
以下、本発明をその好ましい実施形態に基づき説明する。
本発明の乳酸菌増殖用組成物は、六条大麦の葉を原料の一つとして用いている。なお、乳酸菌増殖用組成物の原料として、大麦の葉に加えて、大麦の茎を用いてもよい。六条大麦の品種としては様々なものがあることが知られているところ、本発明の乳酸菌増殖用組成物は、特定品種の六条大麦の葉を用いていることが好ましい。ここでいう特定品種とは、倍取、シルキースノウ、はがねむぎ及びカシマゴールの４品種である。これらの品種の六条大麦は、例えば精麦用として、具体的には、麦味噌や麦茶等の原料として一般的に用いられているものであるが、乳酸菌増殖用組成物の原料としてはこれまで用いられていなかった。本発明の乳酸菌増殖用組成物は、これら４品種のうち１種を単独で、又は２種以上を組み合わせて用いることができる。
Hereinafter, the present invention will be described based on preferred embodiments thereof.
The composition for growing lactic acid bacteria of the present invention uses six-row barley leaves as one of the raw materials. In addition to barley leaves, barley stems may be used as a raw material for the composition for growing lactic acid bacteria. Since it is known that there are various kinds of varieties of Rojo barley, it is preferable that the composition for growing lactic acid bacteria of the present invention uses the leaves of a specific varieties of Rojo barley. The specific varieties referred to here are four varieties, namely, doubling, silky snow, haganemugi and kashimagaol. Six varieties of barley of these varieties are commonly used as raw materials for barley miso, barley tea, etc., for example, but have been used as raw materials for lactic acid bacteria growth compositions. It was not done. The composition for lactic acid bacteria growth of this invention can be used individually by 1 type in these 4 types, or in combination of 2 or more types.
前記乳酸菌増殖用組成物は、六条大麦の葉の加工物、特に特定品種の六条大麦の葉の加工物、とりわけ特定品種の六条大麦の葉の粉末を含有することによって、乳酸菌を良好に増殖させることができる。特に、前記特定品種として、倍取、シルキースノウ、はがねむぎ及びカシマゴールを用いると、一層良好に、乳酸菌を増殖させることができる。 The composition for growing lactic acid bacteria contains a processed product of Rokujo barley leaves, particularly a processed product of Rokujo barley leaves of a specific variety, in particular, a powder of Rokujo barley leaves of a specific variety, thereby allowing lactic acid bacteria to grow well. be able to. In particular, when the specific varieties are doubling, silky snow, hanagimugi and kashimagoru, lactic acid bacteria can be propagated better.
前記の特定品種の大麦の葉は、成熟期前、すなわち分けつ開始期から出穂開始前期に収穫されることが好ましい。具体的には、品種の違いによっても異なるが、一般に、背丈が１０〜９０ｃｍ、より好ましくは３０〜６０ｃｍ程度である大麦から、若葉を収穫することが好ましい。大麦の葉は、収穫後、直ちに処理されることが好ましい。処理までに時間を要する場合、大麦の葉の変質を防ぐために低温貯蔵などの当業者が通常用いる貯蔵手段により貯蔵される。 It is preferable that the barley leaves of the specific varieties are harvested before the maturity period, that is, from the beginning of the splitting to the early stage of heading. Specifically, although it varies depending on the variety, it is generally preferable to harvest young leaves from barley having a height of 10 to 90 cm, more preferably about 30 to 60 cm. Barley leaves are preferably processed immediately after harvesting. When processing takes time, it is stored by storage means commonly used by those skilled in the art, such as cold storage, to prevent barley leaf alteration.
本発明の乳酸菌増殖用組成物は、前記の特定品種の六条大麦の葉として、該葉から得られる各種の加工物を用いることができる。そのような加工物としては、例えば、葉の乾燥粉末、葉の細片化物及びその乾燥粉末、葉の搾汁及びその乾燥粉末、葉のエキス及びその乾燥粉末等が挙げられる。 In the composition for growing lactic acid bacteria of the present invention, various processed products obtained from the specific varieties of six-row barley leaves can be used. Such processed products include, for example, dry leaf powder, leaf fragment and dry powder thereof, leaf juice and dry powder, leaf extract and dry powder thereof, and the like.
例えば、大麦の葉を乾燥粉末化するには従来公知の方法を用いることができる。そのような方法としては、例えば、大麦の葉を切断した後、ブランチング処理を行い、次いで水分含量が１０質量％以下、好ましくは５質量％以下となるように乾燥し、その後粉砕する方法が挙げられる（特開２００４−０００２１０号を公報参照）。また例えば、大麦の葉を切断した後、ブランチング処理を行い、次いで揉捻し、その後、乾燥し、粉砕する方法（特開２００２−０６５２０４号公報を参照）も挙げられる。また例えば、大麦の葉を乾燥し、粗粉砕した後、１１０℃以上で加熱し、更に微粉砕する方法（特開２００３−０３３１５１号公報を参照）も挙げられる。 For example, conventionally known methods can be used to dry barley leaves. As such a method, for example, a method in which barley leaves are cut, followed by a blanching treatment, then dried so that the water content is 10% by mass or less, preferably 5% by mass or less, and then pulverized. (See Japanese Patent Application Laid-Open No. 2004-000210). Further, for example, a method of cutting a barley leaf, performing a blanching treatment, then twisting, and then drying and pulverizing (see Japanese Patent Application Laid-Open No. 2002-0665204) can also be mentioned. Further, for example, there is a method in which barley leaves are dried and coarsely pulverized, then heated at 110 ° C. or higher, and further finely pulverized (see Japanese Patent Application Laid-Open No. 2003-033151).
大麦の葉を細片化する方法としては、スライス、細断等、当業者が植物体を細片化する際に通常使用する方法を用いることができる。細片化の一例として、スラリー化してもよい。スラリー化は、大麦の葉をミキサー、ジューサー、ブレンダー、マスコロイダーなどにかけ、大麦の葉をどろどろした粥状（液体と固体の懸濁液）にすることにより行う。 As a method for fragmenting barley leaves, methods commonly used by those skilled in the art to fragment a plant, such as slicing and shredding, can be used. As an example of fragmentation, a slurry may be used. Slurry is carried out by putting barley leaves in a mixer, juicer, blender, mascolloider, etc., and making the barley leaves mushy (liquid and solid suspension).
大麦の葉を搾汁する方法としては、大麦の葉又はその細片化物を圧搾するか、又は、大麦の葉の細片化物を遠心又はろ過する方法を挙げることができる。
また、大麦の葉のエキスを得る方法としては、大麦の葉又はその細片化物に、エタノール、水、含水エタノールなどの当業者が通常用いる抽出溶媒を加え、必要に応じて加温して抽出する方法を挙げることができる。抽出物は、必要に応じて濃縮してもよい。
Examples of the method for squeezing barley leaves include a method of squeezing barley leaves or a fragmented product thereof, or a method of centrifuging or filtering a barley leaf fragmented product.
In addition, as a method for obtaining an extract of barley leaves, an extraction solvent usually used by those skilled in the art such as ethanol, water, hydrous ethanol, etc. is added to barley leaves or a fragmented product thereof, and heated and extracted as necessary. The method of doing can be mentioned. The extract may be concentrated as necessary.
本発明の乳酸菌増殖用組成物は、前記の加工物を用い、任意の形態とすることができる。本発明の乳酸菌増殖用組成物の形態としては、飲食などの経口摂取に適した形態、例えば、粉末状、粒状、顆粒状、錠状、棒状、板状、ブロック状、固形状、丸状、液状、飴状、ペースト状、クリーム状、ハードカプセルやソフトカプセルのようなカプセル状、カプレット状、タブレット状、ゲル状、ゼリー状、グミ状、ウエハース状、ビスケット状、クッキー状、チュアブル状、シロップ状、スティック状等の各形態が挙げられる。 The composition for growing lactic acid bacteria of the present invention can be in any form using the processed product. The form of the composition for growing lactic acid bacteria of the present invention is a form suitable for oral intake such as food and drink, for example, powder, granule, granule, tablet, rod, plate, block, solid, round, Liquid, candy, paste, cream, capsule like hard capsule or soft capsule, caplet, tablet, gel, jelly, gummy, wafer, biscuit, cookie, chewable, syrup, Each form, such as a stick shape, is mentioned.
本発明の乳酸菌増殖用組成物は、前記の特定品種の六条大麦の葉の加工物のみからなるものであってもよいが、前記の特定品種の六条大麦の葉以外に、その他の成分を含んでいてもよい。前記のその他の成分としては、例えば、ビタミンＡ、ビタミンＣ、ビタミンＥ等のビタミン類、ゼラチン、コラーゲンペプチド、植物由来タンパク質等のタンパク質、難消化性デキストリン、ポリデキストロースなどの水溶性食物繊維、ビートオリゴ糖、大豆オリゴ糖、キシロオリゴ糖、フラクトオリゴ糖、イソマルトオリゴ糖等のオリゴ糖、カルシウム、マグネシウム、鉄等のミネラル類、Ｎ−アセチルグルコサミン、ヒアルロン酸、コンドロイチン硫酸等のムコ多糖類、乳、発酵乳、脱脂粉乳等の乳製品、豆乳、豆乳粉末等の豆乳製品、レモン、リンゴ、明日葉、ケール、甘藷、甘藷茎葉、じゃがいも、ニンジン、カボチャ、ニガウリ、トマト、グリーンピース、モロヘイヤ、スピルリナなどの植物又は植物加工品、乳酸菌、納豆菌、酪酸菌、麹菌、酵母などの微生物、を配合することができる。更に必要に応じて通常食品分野で用いられる、デキストリン、ブドウ糖、乳糖、ショ糖、麦芽糖、果糖、エリスリトール、トレハロース、マルチトール、キシリトール、でんぷん等の糖類、ステビア、アセスルファムカリウム、スクラロース、アスパルテーム、ソーマチン、還元麦芽糖等の甘味料、クエン酸、乳酸、グルコン酸、リンゴ等の酸味料、酸化チタン等の着色料、アラビアガム、キサンタンガム等の増粘剤、シェラック等の光沢剤、タルク、二酸化ケイ素、セルロース、ステアリン酸カルシウム等の製造用剤等を挙げることができる。その他の成分としては、これら以外にも、種々の賦形剤、結合剤、滑沢剤、安定剤、希釈剤、増量剤、増粘剤、乳化剤、着色料、香料、食品添加物、調味料などを挙げることができる。その他の成分の含有量は、本発明の乳酸菌増殖用組成物の形態等に応じて適宜選択することができる。 The composition for growing lactic acid bacteria of the present invention may be composed only of the processed product of six-row barley leaves of the specific varieties described above, but contains other components in addition to the six-row barley leaves of the specific varieties. You may go out. Examples of the other components include vitamins such as vitamin A, vitamin C and vitamin E, gelatin, collagen peptides, proteins such as plant-derived proteins, water-soluble dietary fibers such as indigestible dextrin, polydextrose, and beets Oligosaccharides such as oligosaccharides, soybean oligosaccharides, xylo-oligosaccharides, fructooligosaccharides and isomaltoligosaccharides, minerals such as calcium, magnesium and iron, mucopolysaccharides such as N-acetylglucosamine, hyaluronic acid and chondroitin sulfate, milk, fermentation Milk, dairy products such as skim milk, soy milk, soy milk products such as soy milk powder, lemon, apple, tomorrow, kale, sweet potato, sweet potato stem, potato, carrot, pumpkin, bitter gourd, tomato, green peas, morohaya, spirulina Plants or plant processed products, lactic acid bacteria, natto bacteria, dairy Can be formulated fungus, Aspergillus, microorganisms such as yeast,. Further, as required, usually used in the field of food, dextrin, glucose, lactose, sucrose, maltose, fructose, erythritol, trehalose, maltitol, xylitol, sugars such as starch, stevia, acesulfame potassium, sucralose, aspartame, thaumatin, Sweeteners such as reduced maltose, acidulants such as citric acid, lactic acid, gluconic acid, and apples, colorants such as titanium oxide, thickeners such as gum arabic and xanthan gum, brighteners such as shellac, talc, silicon dioxide, and cellulose And an agent for producing calcium stearate and the like. Other ingredients include various excipients, binders, lubricants, stabilizers, diluents, extenders, thickeners, emulsifiers, colorants, flavors, food additives, seasonings. And so on. The content of other components can be appropriately selected according to the form of the composition for growing lactic acid bacteria of the present invention.
乳酸菌増殖用組成物は、乳酸菌の増殖作用を良好とする観点から、粉末状であることが好ましい。また、前記の特定品種の大麦の葉の加工物として、大麦の葉の乾燥粉末を含むことが好ましい。また、乳酸菌増殖用組成物は、大麦の葉の加工物以外の成分として、オリゴ糖、水溶性食物繊維、乳酸菌を含むことが好ましい。 The composition for growing lactic acid bacteria is preferably in a powder form from the viewpoint of improving the growth effect of lactic acid bacteria. Moreover, it is preferable that the processed product of the barley leaf of the specific varieties includes a dry powder of barley leaf. Moreover, it is preferable that the composition for lactic acid bacteria growth contains an oligosaccharide, water-soluble dietary fiber, and lactic acid bacteria as components other than the processed barley leaf product.
前記乳酸菌としては、糖類から多量の乳酸を生成する細菌であれば、特に制限はなく、目的に応じて適宜選択することができ、例えば、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、Lactobacilus paracasei、Lactobacillus rhamnosus、Lactobacillus salivarius、Lactobacillus sporogenes、Lactobacillus sakei、Lactobacillus fructivorans、Lactobacillus hilgardii、Lactobacillus reuteri、Lactobacillus fermentum、ストレプトコッカス・フェカリス（Streptococcus faecalis(Enterococcus faecalisと称されることもある))、Enterococcus faesium（Streptococcus faesiumと称されることもある)、Streptococcus thermophilus、Lactococcus lactis(Streptococcus lactisと称されることもある)、Leuconostoc mesenteroides、Leuconostoc oenos、Pediococcus acidilactici、Pediococcus pentosaceus、Staphylococcus carnosus、Staphylococcus xylosus、Tetragenococcus halophilus、Bacillus coagulans、及びBacillus mesentericusなどが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
前記乳酸菌の性質としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、耐熱性、耐酸性、耐糖性、耐塩性、有胞子性などが挙げられる。
前記乳酸菌の入手方法としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、ヨーグルトや野菜等の食品から単離された乳酸菌や市販品を用いてもよい。
The lactic acid bacterium is not particularly limited as long as it is a bacterium that produces a large amount of lactic acid from saccharides, and can be appropriately selected according to the purpose.For example, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum , Bifidobacterium adolescentis, Bifidobacterium mongoliense, Lactbacillus brevis, Lactbacillus gasseri, Lactobacillus acidophilus, Lactobacillus buchneri, Lactobacillus bulgaricus, Lactobacillus delburvecki, Lactobacillus casei, Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillus halivaticus, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacilus paracasei, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus sporogenes, Lactobacillus sakei, Lactobacillus fructivorans, Lactobacillus hilgardii, Lactobacillus reuteri, Lactobacillus fermentum, Streptococcus faecalis (Enterococcus faecali Enterococcus faesium (sometimes called Streptococcus faesium), Streptococcus thermophilus, Lactococcus lactis (sometimes called Streptococcus lactis), Leuconostoc mesenteroides, Leuconostoc oenos, Pediococcus acidilactici , Pediococcus pentosaceus, Staphylococcus carnosus, Staphylococcus xylosus, Tetragenococcus halophilus, Bacillus coagulans, Bacillus mesentericus and the like. These may be used individually by 1 type and may use 2 or more types together.
There is no restriction | limiting in particular as a property of the said lactic acid bacteria, According to the objective, it can select suitably, For example, heat resistance, acid resistance, sugar resistance, salt resistance, spore resistance etc. are mentioned.
There is no restriction | limiting in particular as the acquisition method of the said lactic acid bacteria, According to the objective, it can select suitably, For example, you may use the lactic acid bacteria isolated from foodstuffs, such as yogurt and vegetables, or a commercial item.
前記乳酸菌増殖用組成物の調製方法としては、特に制限はなく、目的に応じて適宜選択することができる。例えば、乳酸菌増殖用組成物は粉末状等の固体の形態の組成物とする場合、大麦の葉の加工物そのものを用いることによって調製できるほか、必要に応じて該加工物を、オリゴ糖、乳酸菌、水溶性食物繊維等を含む任意成分と混合することによって調製する方法等が挙げられる。また例えば、乳酸菌増殖用組成物を、後述するように乳酸菌用培地及び乳酸菌の培養方法に用いる場合は、無機塩類を含む溶媒に、固体の形態の乳酸菌増殖用組成物を分散又は溶解して分散液又は溶解液等の液体の形態の乳酸菌増殖用組成物を調製する方法等が挙げられる。この場合、任意成分を溶媒に分散又は溶解するタイミングは、大麦の葉の加工物の溶媒への分散又は溶解と同時である必要はなく、大麦の葉の加工物を分散又は溶解した前、又は後のいずれであってもよい。無機塩類を含む溶媒としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、生理食塩水、リン酸緩衝液、リン酸緩衝生理食塩水などが挙げられるが、これらの中でも、リン酸緩衝生理食塩水（以下「ＰＢＳ」ともいう。）が好ましい。このような乳酸菌増殖用組成物は、以下に示す、乳酸菌用培地及び乳酸菌の培養方法において好適に用いることができる。 There is no restriction | limiting in particular as a preparation method of the said composition for lactic acid bacteria growth, According to the objective, it can select suitably. For example, when the composition for growing lactic acid bacteria is a composition in a solid form such as a powder, it can be prepared by using the processed barley leaf itself, and if necessary, the processed product can be used as an oligosaccharide, lactic acid bacteria The method of preparing by mixing with arbitrary components containing water-soluble dietary fiber etc. is mentioned. For example, when the composition for growing lactic acid bacteria is used in a medium for lactic acid bacteria and a method for cultivating lactic acid bacteria as described later, the composition for growing lactic acid bacteria in a solid form is dispersed or dissolved in a solvent containing inorganic salts. Examples thereof include a method for preparing a composition for growing lactic acid bacteria in a liquid form such as a liquid or a solution. In this case, the timing of dispersing or dissolving the optional components in the solvent need not be the same as the dispersion or dissolution of the barley leaf processed product in the solvent, or before the barley leaf processed product is dispersed or dissolved, or Any of later may be sufficient. The solvent containing inorganic salts is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include physiological saline, phosphate buffer, phosphate buffered saline, and the like. Phosphate buffered saline (hereinafter also referred to as “PBS”) is preferable. Such a composition for growing lactic acid bacteria can be suitably used in the following culture medium for lactic acid bacteria and culturing method for lactic acid bacteria.
（乳酸菌用培地及び乳酸菌の培養方法）
前記乳酸菌用培地は、前記乳酸菌増殖用組成物を含有してなり、更に必要に応じて乳酸菌の生育に好適な成分を含有してなる。
前記乳酸菌の培養方法は、前記乳酸菌用培地を用いて乳酸菌を培養する方法である。
(Medium for lactic acid bacteria and culture method of lactic acid bacteria)
The medium for lactic acid bacteria contains the composition for growing lactic acid bacteria, and further contains components suitable for the growth of lactic acid bacteria as necessary.
The method for culturing lactic acid bacteria is a method for culturing lactic acid bacteria using the medium for lactic acid bacteria.
前記乳酸菌増殖用組成物及び前記の乳酸菌用培地により増殖される乳酸菌としては、糖類から多量の乳酸を生成する細菌であれば、特に制限はなく、目的に応じて適宜選択することができ、上述の乳酸菌と同様の菌などが挙げられる。 The lactic acid bacteria grown on the lactic acid bacteria growth medium and the medium for lactic acid bacteria are not particularly limited as long as they are bacteria that produce a large amount of lactic acid from saccharides, and can be appropriately selected according to the purpose. And the same bacteria as lactic acid bacteria.
前記乳酸菌用培地における培地成分としては、前記乳酸菌増殖用組成物を含有するものであれば、特に制限はなく、通常乳酸菌に使用される培地の成分の中から、目的に応じて適宜選択することができ、例えば、グルコース、オリゴ糖等の炭素源；ポリペプトン、酵母エキス、カゼイン等の窒素源；リン酸ナトリウム、リン酸カリウム、塩化ナトリウム、炭酸カルシウム、硫酸アンモニウム等の無機塩類などの乳酸菌の生育に好適な成分などが挙げられるが、前記リン酸緩衝生理食塩水と前記特定品種の大麦の葉の粉末を含有する乳酸菌増殖用組成物とからなる液体培地が、好適に乳酸菌を増殖させることができる点で好ましい。また、前記乳酸菌増殖用組成物を含む液体培地を、前培養において用いてもよく、本培養において用いてもよい。 The medium component in the medium for lactic acid bacteria is not particularly limited as long as it contains the composition for growing lactic acid bacteria, and is appropriately selected from the components of the medium normally used for lactic acid bacteria according to the purpose. For example, for the growth of lactic acid bacteria such as carbon sources such as glucose and oligosaccharides; nitrogen sources such as polypeptone, yeast extract and casein; and inorganic salts such as sodium phosphate, potassium phosphate, sodium chloride, calcium carbonate and ammonium sulfate. Suitable liquids and the like, but a liquid medium comprising the phosphate buffered saline and the composition for growing lactic acid bacteria containing the barley leaf powder of the specific varieties can suitably grow lactic acid bacteria. This is preferable. Moreover, the liquid medium containing the said composition for lactic acid bacteria growth may be used in a preculture, and may be used in a main culture.
前記乳酸菌用培地における前記の特定品種の大麦の葉の加工物の含有量としては、特に制限はなく、目的に応じて適宜選択することができるが、下限値としては、０．００２質量％以上が好ましく、０．００３質量％以上がより好ましく、０．０１質量％以上が更に好ましく、０．１質量％以上が特に好ましく、上限値としては、９０質量％以下が特に好ましい。前記含有量が、０．００２質量％未満であると、乳酸菌が増殖されにくいことがある。 There is no restriction | limiting in particular as content of the processed product of the barley leaf of the said specific varieties in the said culture medium for lactic acid bacteria, Although it can select suitably according to the objective, As a lower limit, 0.002 mass% or more Is preferably 0.003% by mass or more, more preferably 0.01% by mass or more, particularly preferably 0.1% by mass or more, and the upper limit is particularly preferably 90% by mass or less. If the content is less than 0.002% by mass, lactic acid bacteria may be difficult to grow.
前記乳酸菌用培地における滅菌条件としては、前記大麦の葉に変質が生じず、乳酸菌に用いることができる培地を滅菌できる条件であれば、特に制限はなく、目的に応じて適宜選択することができるが、１１５℃〜１２６℃、１５分間〜３０分間で高圧蒸気滅菌することが好ましい。 The sterilization conditions in the medium for lactic acid bacteria are not particularly limited as long as the medium can be used for lactic acid bacteria without deterioration in the barley leaves, and can be appropriately selected according to the purpose. However, it is preferable to perform autoclaving at 115 to 126 ° C. for 15 to 30 minutes.
前記乳酸菌の培養条件（培地中のｐＨ、溶存酸素、培養温度、及び培養時間等）としては、通常乳酸菌に使用される培養条件であれば、特に制限はなく、目的に応じて適宜選択することができ、例えば、乳酸菌の科学と技術（乳酸菌研究集談会 編）等に記載の培養条件などが挙げられる。 The culture conditions (pH in medium, dissolved oxygen, culture temperature, culture time, etc.) of the lactic acid bacteria are not particularly limited as long as they are culture conditions normally used for lactic acid bacteria, and should be appropriately selected according to the purpose. Examples include culturing conditions described in the science and technology of lactic acid bacteria (edited by lactic acid bacteria research conference).
本発明の乳酸菌増殖用組成物は、生体内において乳酸菌を増殖させるものでありうる。また本発明の乳酸菌増殖用組成物は、生体外において乳酸菌を増殖促進させるものであってもよい。 The composition for growing lactic acid bacteria of the present invention can grow lactic acid bacteria in vivo. The composition for growing lactic acid bacteria of the present invention may promote lactic acid bacteria growth in vitro.
本発明の乳酸菌増殖用組成物は、これを用いることにより、安価かつ簡便に、乳酸菌を増殖させることができ、しかも従来の二条大麦の葉を用いた乳酸菌増殖用組成物に比べて、乳酸菌の増殖促進効果が高いものとなるので、例えば、乳酸菌を含有する素材、食品、食品素材、食品組成物等の添加物として好適に利用することができる。
また、同様に、本発明の乳酸菌増殖用組成物を含有する乳酸菌用培地は、これを用いることにより、安価かつ簡便に、乳酸菌を増殖させることができ、しかも従来の二条大麦の葉を用いた乳酸菌増殖用培地に比べて、乳酸菌の増殖促進効果が高いものとなるので、乳酸菌の培養に好適に用いることができ、安全性にも優れるため、例えば、乳酸菌を含有する素材、食品、食品素材、食品組成物等の添加物として好適に利用することができる。
By using the composition for growing lactic acid bacteria of the present invention, the lactic acid bacteria can be propagated inexpensively and easily, and compared with the conventional composition for growing lactic acid bacteria using Nijo barley leaves, Since the growth promoting effect is high, for example, it can be suitably used as an additive for materials containing lactic acid bacteria, foods, food materials, food compositions and the like.
Similarly, the medium for lactic acid bacteria containing the composition for growing lactic acid bacteria of the present invention can be used to grow lactic acid bacteria inexpensively and easily, and the conventional Nijo barley leaves are used. Since the growth promoting effect of lactic acid bacteria is higher than that of lactic acid bacteria growth medium, it can be suitably used for culturing lactic acid bacteria and is excellent in safety. For example, materials containing lactic acid bacteria, foods, food materials It can be suitably used as an additive such as a food composition.
また、本発明の乳酸菌増殖用組成物は、青汁用の飲食用組成物としても用いることができる。以下、本発明の乳酸菌増殖用組成物を用いた青汁用の飲食用組成物（以下、「本発明の青汁用の飲食用組成物」ともいう）について説明する。 The composition for growing lactic acid bacteria of the present invention can also be used as a food and drink composition for green juice. Hereinafter, the composition for eating and drinking green juice using the composition for growing lactic acid bacteria of the present invention (hereinafter also referred to as “the composition for eating and drinking green juice of the present invention”) will be described.
本発明の青汁用の飲食用組成物は、六条大麦の葉を用いた青汁用の飲食用組成物であって、六条大麦として、倍取、シルキースノウ、サヌキハダカ、ダイシモチ、イチバンボシ、はがねむぎ及びカシマゴールのうちの少なくとも１つの品種を用いた青汁用の飲食用組成物である。本発明の青汁用の飲食用組成物はこれら特定品種の六条大麦の葉を用いていることによって、二条大麦や六条大麦品種「赤神力」等の若葉を用いた従来の青汁用の飲食用組成物に比べて、色が鮮やかであることによる見た目の美しさと、風味の良好さとを両立することができる。特に、本発明の青汁用の飲食用組成物は、粉末の形態とした場合、これを水と混合すると、緑色が鮮やかなものとなる。また、本発明の青汁用の飲食用組成物の風味について具体的に説明すると、本発明の青汁用の飲食用組成物は、従来の青汁用の飲食用組成物と比べて、上記のように緑色が鮮やかであるにも関わらず、甘みが強く且つえぐみが弱い。また、本発明の青汁用の飲食用組成物は、従来の青汁用の飲食用組成物と比べて、えぐみが弱く、青臭さも弱く、且つ美味しく摂取することができる。
特に本発明の青汁用の飲食用組成物を、風味を良好なものとしつつ色を一層鮮やかなものとするために、前記の７品種のうち、倍取、シルキースノウ、サヌキハダカ、ダイシモチ及びイチバンボシから選ばれる１種以上を用いることが好ましい。
The food and drink composition for green juice of the present invention is a food and drink composition for green juice using the leaves of Rokujo barley. It is the composition for eating and drinking for green juice using at least one kind of Nemugi and Kashimagoru. The food and drink composition for green juice of the present invention uses these specific varieties of six-row barley leaves, so that conventional green juice and other drinks using young leaves such as Nijo barley and six-row barley varieties “Akagami Riki” Compared with the composition for use, it is possible to achieve both the beauty of appearance due to vivid colors and the good flavor. In particular, when the food and drink composition for green juice of the present invention is in the form of a powder, when it is mixed with water, the green color becomes vivid. Moreover, when specifically explaining the flavor of the composition for eating and drinking of green juice of the present invention, the composition for eating and drinking of green juice of the present invention is compared with the conventional composition of eating and drinking for green juice. Despite the vivid green color, the sweetness is strong and the gummy is weak. Moreover, the food / beverage composition for green juices of this invention has a weak taste, a green odor, and can be ingested deliciously compared with the conventional food / beverage composition for green juices.
In particular, in order to make the food and drink composition for green juice of the present invention more vivid while improving the flavor, among the above seven varieties, doubling, silky snow, sanuki hadaka, daishimochi and ichibanboshi It is preferable to use one or more selected from
前記７品種の少なくとも１種である特定品種の六条大麦の葉の加工物のうち、特に、該葉の乾燥粉末を用いることが、本発明の青汁用の飲食用組成物を、より一層色が鮮やかで風味が良好なものとできる点や、食物繊維の豊富なものとできる点等から好ましい。 Among the processed products of six-row barley leaves of a specific variety that is at least one of the seven varieties, in particular, the use of the dry powder of the leaves makes the food and drink composition for green juice of the present invention even more colored. Is preferable because it can be vivid and has a good flavor, and can be rich in dietary fiber.
本発明の青汁用の飲食用組成物は、粉末状であることが、水と混合した時に色が鮮やかであるため好ましい。また、本発明の青汁用の飲食用組成物は、これが固体の形態である場合、上述したように、これを水と混合した液状体となし、該液状体を飲用するなど経口摂取することができるが、摂取する者の好み等に応じて、固体のまま経口摂取してもよい。また水だけでなく、牛乳、豆乳、果汁飲料、乳清飲料、清涼飲料、ヨーグルト等に添加して使用してもよい。また、栄養機能表示食品、特定保健用食品として用いても良いことは言うまでもない。 The food and drink composition for green juice of the present invention is preferably in the form of a powder because the color is vivid when mixed with water. In addition, when the food and drink composition for green juice of the present invention is in the form of a solid, as described above, it is made into a liquid mixed with water and taken orally such as drinking the liquid. However, it may be taken orally as a solid depending on the taste of the person taking it. Further, not only water but also milk, soy milk, fruit juice drink, whey drink, soft drink, yogurt and the like may be used. Moreover, it cannot be overemphasized that you may use as a nutrition function display food and the food for specific health.
本発明の青汁用の飲食用組成物は、大麦の葉に由来するビタミン類、ミネラル類、食物繊維等を多く含むため、これを摂取することは、健康維持に有用である。 Since the composition for eating and drinking for green juice of the present invention contains a large amount of vitamins, minerals, dietary fiber and the like derived from barley leaves, it is useful for maintaining health.
以下、実施例を挙げて本発明を更に詳細に説明する。しかし本発明の範囲はかかる実施例に限定されない。 Hereinafter, the present invention will be described in more detail with reference to examples. However, the scope of the present invention is not limited to such examples.
〔実施例１〕
原料として、背丈が約３０ｃｍで刈り取った倍取の葉を用いた。これを水洗いし、付着した泥などを除去し、５〜１０ｃｍ程度の大きさに切断する前処理を行った。前処理した葉を、送帯型蒸機を用いて、ブランチング槽で９０〜１００℃にて９０秒間〜１２０秒間、１回のみブランチング処理し、その後、冷水で冷却した。続いて、得られた葉を、水分量が５質量％以下となるまで、乾燥機中で、２０分間〜５０分間、８０℃〜１３０℃の温風にて乾燥させた。乾燥した葉を約５ｍｍの大きさに切断し、殺菌処理した。得られた大麦の葉を、２００メッシュ区分を９０％以上が通過するように気流式粉砕機（ジェットミル）を用いて粉砕処理し、葉の乾燥粉末試料を得た。
[Example 1]
As a raw material, a doubled leaf cut with a height of about 30 cm was used. This was washed with water to remove adhering mud and the like, and a pretreatment was performed to cut it to a size of about 5 to 10 cm. The pretreated leaves were subjected to a blanching treatment only once in a blanching tank at 90 to 100 ° C. for 90 seconds to 120 seconds using a band-type steamer, and then cooled with cold water. Subsequently, the obtained leaves were dried with warm air at 80 ° C. to 130 ° C. for 20 minutes to 50 minutes in a dryer until the water content became 5% by mass or less. The dried leaves were cut to a size of about 5 mm and sterilized. The obtained barley leaves were pulverized using an airflow pulverizer (jet mill) so that 90% or more passed through the 200 mesh section, and dry leaf powder samples were obtained.
〔実施例２〜５、比較例１〜９〕
実施例１で用いた品種の代わりに、下記の表１に示す大麦品種を用いた以外は、実施例１と同様にして、葉の乾燥粉末試料を得た。なお、比較例９の大麦品種は、以下の評価例２−１〜３−３の標準品として用いた。
[Examples 2 to 5, Comparative Examples 1 to 9]
A dry powder sample of leaves was obtained in the same manner as in Example 1 except that barley varieties shown in Table 1 below were used instead of the varieties used in Example 1. The barley variety of Comparative Example 9 was used as a standard product of the following Evaluation Examples 2-1 to 3-3.
〔実施例６〜７、比較例１０〜１３〕
実施例１で用いた品種の代わりに、下記の表２に示す大麦品種を用いた以外は、実施例１と同様にして、葉の乾燥粉末試料を得た。
[Examples 6-7, Comparative Examples 10-13]
A dry powder sample of leaves was obtained in the same manner as in Example 1 except that barley varieties shown in Table 2 below were used instead of the varieties used in Example 1.
［評価例１］
実施例１、２、６、７及び比較例９、１０の粉末試料について、生体内での乳酸菌増殖効果のモデル試験として、以下の乳酸菌増殖試験を実施した。
＜乳酸菌増殖試験＞
（乳酸菌用培地の作成）
粉末試料０．１ｇを、５０ｍｌコニカルチューブにとり、食品衛生検査指針に準じて作製したリン酸緩衝生理食塩水（ＰＢＳ）５０ｍｌで懸濁させた。この懸濁液を０．５ｍｌとり、９．５ｍｌＰＢＳで希釈して、粉末試料の含有量が０．０１質量％であるＰＢＳ（以下「０．０１％麦添加ＰＢＳ」ともいう。）を得た。この０．０１％麦添加ＰＢＳを試験管に３ｍｌとり、そこに６ｍｌのＰＢＳを加え、粉末試料の含有量が０．００３３質量％であるＰＢＳ（０．００３３％麦添加ＰＢＳ）を得た。これをオートクレーブにて１２１℃、２０ｍｉｎの条件で滅菌し、乳酸菌用培地を得た。
（乳酸菌の培養）
乳酸菌として、ＣＥＬＬ ＢＩＯＴＥＣＨ製 Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｆａｅｃａｌｉｓの乾燥菌体（白色微粉末） ５×１０11個／ｇを使用した。この乾燥菌体１ｇを５０ｍｌ遠沈管にとり、ＰＢＳ１０ｍｌで懸濁させた。この懸濁液を乳酸菌数の理論値が１０2個／ｍｌ（１×１０-9ｇ／ｍｌ）となるまで段階希釈したもの１ｍｌを、前記で得
られた乳酸菌用培地９ｍｌに添加し、３５℃、４８ｈｒの条件で静置培養を行った。これらの培養液について、培養開始より０、２４、４８ｈｒ時点におけるＣＦＵ測定を行った。ＣＦＵ測定は、具体的には、ＢＣＰ培地の寒天プレートに各培養時点の培養液１００μｌを付したものを、３５℃で２４時間インキュベートした後、コロニー数を計数することによって行った。
[Evaluation Example 1]
For the powder samples of Examples 1, 2, 6, and 7 and Comparative Examples 9 and 10, the following lactic acid bacteria growth test was performed as a model test of the lactic acid bacteria growth effect in vivo.
<Lactic acid bacteria growth test>
(Creation of medium for lactic acid bacteria)
A powder sample (0.1 g) was placed in a 50 ml conical tube and suspended in 50 ml of phosphate buffered saline (PBS) prepared according to food hygiene inspection guidelines. 0.5 ml of this suspension was taken and diluted with 9.5 ml PBS to obtain PBS having a powder sample content of 0.01% by mass (hereinafter also referred to as “0.01% oat added PBS”). . 3 ml of this 0.01% oat-added PBS was placed in a test tube, and 6 ml of PBS was added thereto to obtain a PBS having a powder sample content of 0.0033% by mass (0.0033% oat-added PBS). This was sterilized in an autoclave at 121 ° C. for 20 minutes to obtain a medium for lactic acid bacteria.
(Cultivation of lactic acid bacteria)
As lactic acid bacteria, 5 × 10 11 cells / g of dry cells (white fine powder) of Streptococcus faecalis manufactured by CELL BIOTECH were used. 1 g of this dried cell was taken in a 50 ml centrifuge tube and suspended in 10 ml of PBS. 1 ml of this suspension obtained by serial dilution until the theoretical value of the number of lactic acid bacteria is 10 2 / ml (1 × 10 −9 g / ml) is added to 9 ml of the medium for lactic acid bacteria obtained above. Static culture was performed under the conditions of ° C and 48 hours. For these culture solutions, CFU measurement was performed at 0, 24, and 48 hours from the start of culture. Specifically, CFU measurement was performed by incubating a BCP medium agar plate with 100 μl of the culture solution at each culture time point at 35 ° C. for 24 hours, and then counting the number of colonies.
コロニー数の計数に用いたプレートの写真を図１に示す。また、得られたＣＦＵ値（cfu/g）の平均値を、乳酸菌数として下記の表３に示す。具体的には、実施例１及び２については上記静置培養を三連で行い、該三連で行った静置培養のそれぞれで得られた培養液についてＣＦＵ測定を二連で行った計六連の平均値を示し、実施例６及び７並びに比較例９及び１０については上記静置培養を一連で行い、得られた培養液のＣＦＵ測定を二連で行った計二連の平均値を示す。表３及び図１における参考例１は、陰性コントロールとして、ＰＢＳ１ｍｌを、乳酸菌用培地９ｍｌに添加して同様に静置培養したものについて、同様のＣＦＵ測定を行った結果である。 A photograph of the plate used for counting the number of colonies is shown in FIG. The average value of the obtained CFU values (cfu / g) is shown in Table 3 below as the number of lactic acid bacteria. Specifically, in Examples 1 and 2, the above static culture was performed in triplicate, and the culture solution obtained in each of the static cultures performed in triplicate was subjected to CFU measurement in duplicate for a total of six series. In Examples 6 and 7 and Comparative Examples 9 and 10, the above static culture was performed in series, and the CFU measurement of the obtained culture solution was performed in duplicate. . Reference Example 1 in Table 3 and FIG. 1 shows the result of the same CFU measurement for a negative control in which 1 ml of PBS was added to 9 ml of a medium for lactic acid bacteria and the mixture was statically cultured in the same manner.
表３及び図１に示す結果から、六条大麦の葉の加工物である各実施例の粉末試料を用いて乳酸菌を培養すると、乳酸菌が良好に増殖することが判る。これに比べて、二条大麦の葉の加工物である各比較例の粉末試料を用いて乳酸菌を培養した場合、増殖しにくいことが判る。 From the results shown in Table 3 and FIG. 1, it can be seen that when lactic acid bacteria are cultured using the powder samples of each Example, which is a processed product of six-row barley leaves, the lactic acid bacteria grow well. Compared with this, when lactic acid bacteria are cultured using the powder sample of each comparative example which is a processed product of Nijo barley leaf, it turns out that it is hard to proliferate.
［評価例２］
実施例１〜５及び比較例１〜９の粉末試料１．８ｇを、水１００ｍｌと混合して各サンプルを得た。これらのサンプルのうち、比較例９の粉末試料から得られたサンプルを、標準品とした。
被験者として、健常な成人１０名を無作為に選出した。これらの被験者１０名に対し、以下の（１）〜（４）の官能評価を実施した。
[Evaluation Example 2]
Each sample was obtained by mixing 1.8 g of the powder samples of Examples 1 to 5 and Comparative Examples 1 to 9 with 100 ml of water. Among these samples, a sample obtained from the powder sample of Comparative Example 9 was used as a standard product.
Ten healthy adults were randomly selected as subjects. The following sensory evaluations (1) to (4) were performed on these 10 subjects.
（１）評価例２−１（色の鮮やかさ）
前記の被験者１０名に、実施例１〜５及び比較例１〜８の各サンプルについて、標準品である比較例９のサンプルと比べて色が鮮やかであるか否かを答えさせた。各サンプルについての「標準品に比べて緑色が鮮やかである」と答えた人の数を、色の鮮やかさの評価点として、図２のグラフに示す。図２に示すように、六条大麦（実施例１〜５及び比較例１）は、二条大麦（比較例２〜８及び比較例９）と比べて、色が鮮やかであり、嗜好性が高いことが判る。
(1) Evaluation example 2-1 (color vividness)
The 10 test subjects were asked whether each of the samples of Examples 1 to 5 and Comparative Examples 1 to 8 was brighter than the sample of Comparative Example 9 as a standard product. The number of people who answered that “green is brighter than the standard product” for each sample is shown in the graph of FIG. 2 as an evaluation point of color vividness. As shown in FIG. 2, Rojo Barley (Examples 1 to 5 and Comparative Example 1) has a brighter color and higher palatability than Nijo Barley (Comparative Examples 2 to 8 and Comparative Example 9). I understand.
（２）評価例２−２（えぐみの弱さ及び甘さ）
前記の１０名の被験者に、実施例１〜５及び比較例１〜８の各サンプルを、標準品である比較例９のサンプルと飲み比べさせ、標準品と比べて「えぐみが弱い」、甘いと感じるか否かについて、それぞれ答えさせた。各サンプルについての「標準品に比べてえぐみが弱い」、「標準品よりも甘い」とそれぞれ答えた人の数を、えぐみの弱さ、甘さの評価点として、図３のグラフに示す。図３に示すように、特定の六条大麦（実施例１〜５）は、従来から青汁に使用されている六条大麦（比較例１）及び二条大麦（比較例９）、並びにその他の二条大麦（比較例２〜８）と比べて、えぐみが弱く、甘いことから、飲みやすく嗜好性が高いことが判る。
(2) Evaluation example 2-2 (weakness and sweetness of egumi)
The 10 subjects were allowed to compare each sample of Examples 1 to 5 and Comparative Examples 1 to 8 with the sample of Comparative Example 9 which is a standard product, and "Egumi is weak" compared to the standard product, I asked them whether they felt sweet or not. For each sample, the number of people who answered that “Egumi is weaker than the standard product” and “Sweet than the standard product” is shown in the graph of FIG. Show. As shown in FIG. 3, specific six-row barley (Examples 1 to 5) includes six-row barley (Comparative Example 1) and two-row barley (Comparative Example 9) conventionally used in green juice, and other two-row barley. Compared with (Comparative Examples 2-8), it is understood that it is easy to drink and has high palatability because it is weak and sweet.
（４）評価例２−３（えぐみの弱さ及び美味しさ）
前記の１０名の被験者に、実施例１〜５及び比較例１〜８の各サンプルを、標準品である比較例９のサンプルと飲み比べさせ、標準品と比べて、「えぐみが弱い」、「また飲みたい」と感じるか否かについて、それぞれ答えさせた。各サンプルについての「標準品に比べてえぐみが弱い」、「標準品に比べてまた飲みたい」とそれぞれ答えた人の数を、えぐみの弱さ、美味しさの評価点として、図４のグラフに示す。図４に示すように、特定の六条大麦（実施例１〜５）は、従来から青汁に使用されている六条大麦（比較例１）及び二条大麦（比較例９）、並びにその他の二条大麦（比較例２〜８）と比べて、えぐみが弱く、美味しいことから、飲みやすく嗜好性が高いことが判る。
(4) Evaluation example 2-3 (weakness and deliciousness of egumi)
The 10 subjects were allowed to drink and compare each of the samples of Examples 1 to 5 and Comparative Examples 1 to 8 with the sample of Comparative Example 9 which is a standard product. I asked them to answer whether they felt “I want to drink again”. For each sample, the number of respondents who answered that “Egumi is weaker than the standard product” and “I want to drink again compared to the standard product” is shown in FIG. This is shown in the graph. As shown in FIG. 4, specific six-row barley (Examples 1 to 5) includes six-row barley (Comparative Example 1) and two-row barley (Comparative Example 9) conventionally used in green juice, and other two-row barley. Compared to (Comparative Examples 2 to 8), it is clear that it is easy to drink and has high palatability because it is weak and delicious.
図２ないし図４の結果から明らかな通り、六条大麦として倍取、シルキースノウ、サヌキハダカ、ダイシモチ及びイチバンボシを用いた各実施例の粉末試料は、水と混合した時の緑色の鮮やかさに優れるだけでなく、えぐみが弱く且つ甘さが強いという点でも優れ、また、えぐみが弱く且つ美味しいという点でも優れていることが判る。これに対して、二条大麦を用いた各比較例の粉末試料は、色の鮮やかさの点、えぐみが弱く且つ甘いという点、及びえぐみが弱く且つ美味しいという点のいずれにおいても、各実施例の粉末試料に劣っていることが判る。また、六条大麦「赤神力」を用いた比較例の粉末試料は、色の鮮やかさは、各実施例の粉末試料と同等ではあるものの、えぐみが弱く且つ甘さが強いという点や、えぐみが弱く且つ美味しいという点で劣っていることが判る。よって、六条大麦の中でも、倍取、シルキースノウ、サヌキハダカ、ダイシモチ及びイチバンボシを用いることで、見た目及び味に優れ、風味が良好で嗜好性の高い青汁用の飲食用組成物を得ることが可能である。 As is apparent from the results of FIGS. 2 to 4, the powder samples of each example using doubling, silky snow, sanukihadaka, daishimochi and ichibanboshi as Rokujo barley are excellent in green vividness when mixed with water. In addition, it is excellent in that it is weak and sweet, and it is also excellent in that it is weak and delicious. On the other hand, the powder samples of each comparative example using Nijo barley were each implemented in terms of vividness of color, weakness of sweetness and sweetness, and weakness of sweetness and deliciousness. It turns out to be inferior to the example powder sample. In addition, the powder sample of the comparative example using Rokujo barley “Akagami Riki” has the same vividness as the powder sample of each example, but it is weak in sweetness and strong in sweetness. It turns out that it is inferior in that it is weak and delicious. Therefore, it is possible to obtain a food / beverage composition for green juice with excellent appearance and taste, good flavor, and high palatability by using doubling, silky snow, sanukihadaka, daishimochi and ichibanboshi among the six bars. It is.
［評価例３］
実施例１、２、６、７及び比較例９〜１３の粉末試料１．８ｇを、水１００ｍｌと混合して各サンプルを得た。
被験者として、健常な成人１０名を無作為に選出した。これらの被験者１０名に対し、以下の（５）〜（７）の官能評価を実施した。
（５）評価例３−１（青臭さの弱さ）
前記の１０名の被験者に、実施例１、２、６、７及び比較例１０〜１３の各サンプルを、標準品である比較例９のサンプルと飲み比べさせ、標準品と比べて青臭さが弱いと感じるか否かを答えさせた。各サンプルについての「標準品と比べて青青臭さが弱い」と答えた人の数を、青臭さの弱さの評価点として図５のグラフに示す。
[Evaluation Example 3]
Each sample was obtained by mixing 1.8 g of powder samples of Examples 1, 2, 6, 7 and Comparative Examples 9 to 13 with 100 ml of water.
Ten healthy adults were randomly selected as subjects. The sensory evaluation of the following (5) to (7) was performed on these 10 test subjects.
(5) Evaluation example 3-1 (weakness of blue odor)
The 10 subjects were allowed to drink and compare each of the samples of Examples 1, 2, 6, 7 and Comparative Examples 10 to 13 with the sample of Comparative Example 9, which was a standard product, and had a blue odor compared to the standard product. I was asked whether I felt weak or not. The number of people who answered that “blue-blue odor is weaker than that of the standard product” for each sample is shown in the graph of FIG. 5 as an evaluation point for the weakness of blue odor.
（６）評価例３−２（甘みの強さ）
前記の１０名の被験者に、実施例１、２、６、７及び比較例１０〜１３の各サンプルを標準品である比較例９のサンプルと飲み比べさせ、標準品と比べて、甘みが強いと感じるか否かを答えさせた。各サンプルについて「標準品と比べて甘みが強い」と答えた人の数を、甘みの強さの評価点として、図５のグラフに示す。
(6) Evaluation Example 3-2 (Intensity of sweetness)
The above 10 subjects were allowed to drink each sample of Examples 1, 2, 6, 7 and Comparative Examples 10-13 with the sample of Comparative Example 9 which is a standard product, and the sweetness was stronger than the standard product. I answered whether or not I felt. The number of people who answered that each sample “is sweeter than the standard product” is shown in the graph of FIG. 5 as an evaluation score of sweetness intensity.
（７）評価例３−３（美味しさ）
前記の１０名の被験者に、実施例１、２、６、７及び比較例１０〜１３の各サンプルを標準品である比較例９のサンプルと飲み比べさせ、標準品と比べて、「美味しい」と感じるか否かを答えさせた。各サンプルについての「標準品と比べて美味しい」と答えた人の数を、美味しさの評価点として図５のグラフに示す。
(7) Evaluation example 3-3 (deliciousness)
The 10 subjects were allowed to drink and compare each sample of Examples 1, 2, 6, 7 and Comparative Examples 10 to 13 with the sample of Comparative Example 9, which is a standard product. I answered whether or not I felt. The number of people who answered “delicious compared to the standard product” for each sample is shown in the graph of FIG.
図５の結果から明らかな通り、六条大麦として倍取、シルキースノウ、はがねむぎ及びカシマゴールを用いた各実施例の粉末試料は、青臭さの弱さ、甘みの強さ、美味しさの各項目の評価点の合計が２０点以上であり、風味が良好で、嗜好性が高いことが判る。これに対して、二条大麦を用いた比較例１０〜１３の粉末試料は、前記の各項目の評価点の合計が１５点未満であり、風味の点で、各実施例の粉末試料に劣ることが判る。よって、六条大麦の中でも、倍取、シルキースノウ、はがねむぎ及びカシマゴールを用いることで、風味が良好で嗜好性の高い青汁用の飲食用組成物を得ることが可能である。 As is clear from the results of FIG. 5, the powder samples of each example using double harvesting, silky snow, haganemugi, and kashimagoru as six-row barley have low blue odor, sweetness, and deliciousness. It can be seen that the total evaluation score of each item is 20 points or more, the flavor is good, and the palatability is high. In contrast, the powder samples of Comparative Examples 10 to 13 using Nijo barley have a total of less than 15 evaluation points for each of the above items, and are inferior to the powder samples of each Example in terms of flavor. I understand. Therefore, it is possible to obtain a food and drink composition for green juice having a good flavor and high palatability by using doubling, silky snow, aganemugi and Kashimagoru among the six bars.
Claims (1)
前記の乾燥粉末が、前記の六条大麦の前記の葉を収穫後にブランチング処理して処理物を得た後、該処理物を乾燥して乾燥物を得、次いで該乾燥物を殺菌して殺菌物を得、次いで該殺菌物を粉砕することにより得られたものであることを特徴とする乳酸菌増殖用組成物。 Containing dried powder of leaves of Rojo barley, wherein the barley barley is at least one varieties of Rojo barley selected from doubling, silky snow, gourd and Kashimagoru,
The dry powder is blanched after harvesting the leaves of the six barley barley to obtain a treated product, and then dried to obtain a dried product, which is then sterilized by sterilizing the dried product. A composition for growing lactic acid bacteria, which is obtained by obtaining a product and then pulverizing the sterilized product.
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| JP2017006113A (en) * | 2015-02-19 | 2017-01-12 | 株式会社東洋新薬 | Edible composition, lactic acid bacteria propagation composition, stems and/or leaves of barley from aso, and stems and/or leaves of barley cultivated using andosols |
| JP2021138770A (en) * | 2016-09-29 | 2021-09-16 | 株式会社東洋新薬 | Antiallergic agent, intestinal immunoenhancer, intestinal adhesiveness improver of lactic acid bacteria |
| JP7444368B1 (en) | 2023-11-07 | 2024-03-06 | 有限会社共同アクティブ | New lactic acid bacteria belonging to Lactiplantibacillus plantarum isolated from tulip flowers and their use |
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| JP5887470B1 (en) * | 2015-02-19 | 2016-03-16 | 株式会社東洋新薬 | Barley stems and / or leaves from Aso |
| JP6051353B2 (en) * | 2015-03-09 | 2016-12-27 | 株式会社東洋新薬 | Blood cholesterol elevation inhibitor |
| JP5953507B1 (en) * | 2015-03-09 | 2016-07-20 | 株式会社東洋新薬 | Intestinal |
| JP5986285B1 (en) * | 2015-03-09 | 2016-09-06 | 株式会社東洋新薬 | Calcium absorption promoter |
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| JP2017014187A (en) * | 2015-03-31 | 2017-01-19 | 株式会社東洋新薬 | Green juice for inhibiting increase of blood glucose level, green juice for antioxidation, green juice for controlling intestinal function, green juice for promoting collagen absorption, green juice for promoting calcium absorption, and green juice for inhibiting increase of blood cholesterol level |
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| JP2017006113A (en) * | 2015-02-19 | 2017-01-12 | 株式会社東洋新薬 | Edible composition, lactic acid bacteria propagation composition, stems and/or leaves of barley from aso, and stems and/or leaves of barley cultivated using andosols |
| JP2021138770A (en) * | 2016-09-29 | 2021-09-16 | 株式会社東洋新薬 | Antiallergic agent, intestinal immunoenhancer, intestinal adhesiveness improver of lactic acid bacteria |
| JP7149011B2 (en) | 2016-09-29 | 2022-10-06 | 株式会社東洋新薬 | Antiallergic agent, intestinal immunity enhancer, intestinal adhesion improver for lactic acid bacteria |
| JP7444368B1 (en) | 2023-11-07 | 2024-03-06 | 有限会社共同アクティブ | New lactic acid bacteria belonging to Lactiplantibacillus plantarum isolated from tulip flowers and their use |
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