JP2015006179A - Composition for lactobacillus multiplication - Google Patents
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Description
本発明は、大麦の茎及び／又は葉（以下「茎葉」という）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 stems and / or leaves (hereinafter referred to as “stems and 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、２〜３世紀に朝鮮を経て日本に渡来したとされ、雑穀として利用されるほか、麦茶の原料にも利用されている。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 after passing through Korea in the 2nd to 3rd centuries. 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、先に大麦の茎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、二条大麦の茎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 foliage (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 foliage is sufficient.
また、大麦の茎葉は、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。 In addition, barley stalks and 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茎葉としては、二条大麦の茎葉が広く使用されている。また、六条大麦の茎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, Nijo barley foliage has been widely used as barley foliage used in food and drink compositions for green juice. Moreover, the composition for eating and drinking for green juice using the stem and leaves 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、大麦の茎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。大麦の茎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、大麦の茎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、従来の大麦の茎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 not a few negative images regarding the taste and the like of the food and drink composition for green juice, and the same applies to the food and drink composition for green juice using barley stems and leaves. . In order to dispel such an image about the composition for eating and drinking using barley stalks and leaves, the green color is brilliant, the appearance is beautiful, and the taste, bitterness, blue odor, etc. are reduced. It is demanded to improve. However, there is a theory that the composition for eating and drinking green juice using barley stalks and leaves tends to decrease sweetness or tend to increase when it tries to make the color vivid. Conventional food and beverage compositions for barley juice using barley stalks and leaves are 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、大麦の茎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、六条大麦の茎葉を用いた乳酸菌増殖用組成物は、二条大麦の茎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茎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、従来の二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 intensively studied the lactic acid bacteria growth action of the composition for growing lactic acid bacteria using barley stalks and leaves and the green vividness and flavor of the food and drink composition for green juice. It was found that the composition for growing lactic acid bacteria using the stalks and leaves of the present invention had a higher effect of growing lactic acid bacteria than the composition for growing lactic acid bacteria using the foliage of Nijo barley. In addition, the composition for growing lactic acid bacteria using specific varieties of six-rowed barley stalks and leaves, when used as a food and drink composition for green juice, compared to the conventional green juice products using either Nijo barley or Rojo barley The present inventors have found that the color is vivid, the appearance is beautiful, the flavor is good, and the palatability is high, and the present invention has been completed.
本発明は、六条大麦の茎及び／又は葉を含有す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 provides a composition for growing lactic acid bacteria characterized by containing stems and / or leaves of six-row barley.
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茎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, the composition for growing lactic acid bacteria using specific varieties of Rokujo barley stalks and leaves, when used as a food and drink composition for green juice, has a beautiful appearance due to its vivid color, 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、六条大麦の茎及び／又は葉（茎葉）を原料の一つとして用いている。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茎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、イチバンボシ、はがねむぎ、カシマゴール、シュンライ及びファイバースノウの７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が、これら７品種のいずれかを用いる場合、７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 stalks and / or leaves (stems and leaves) of Rokujo barley as one of the raw materials. 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 stems and leaves of the specific varieties of Rojo. The specific varieties mentioned here are seven varieties, namely, Bait, Silky Snow, Ichibanboshi, Hanemugi, Kashimagoru, Shunrai, and Fiber Snow. 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. When the composition for growing lactic acid bacteria of the present invention uses any of these seven varieties, one of the seven varieties can be used alone, or two or more can be used in combination.
前記乳酸菌増殖用組成物は、六条大麦の茎葉の加工物、特に特定品種の六条大麦の茎葉の加工物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、イチバンボシ、はがねむぎ、カシマゴール、シュンライ及びファイバースノウから選ばれる少なくとも１の品種を用いると、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 can proliferate lactic acid bacteria satisfactorily by containing a processed product of stalks and leaves of Rojo barley, particularly a processed product of stalks and leaves of a specific variety of Rojo. In particular, when at least one variety selected from doubling, silky snow, ichibanboshi, hanagimugi, kashimagoru, shung rai and fiber snow is used as the specific cultivar, lactic acid bacteria can be propagated better.
前記の特定品種の大麦の茎葉は、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１０ｃｍ以上、好ましくは１０〜９０ｃｍ、より好ましくは３０〜６０ｃｍ程度である大麦から、若い茎葉を収穫することが好ましいが、これらに限定されるものではない。大麦の茎葉は、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、大麦の茎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。 The barley stalks and leaves of the specific varieties are preferably 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 foliage from barley having a height of 10 cm or more, preferably 10 to 90 cm, more preferably about 30 to 60 cm. It is not limited. Barley foliage is 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 low-temperature storage, to prevent barley foliage 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茎葉として、該茎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、茎葉の乾燥粉末、茎葉の細片化物及びその乾燥粉末、茎葉の搾汁及びその乾燥粉末、茎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 foliage can be used as the foliage of the above-mentioned specific variety of six-row barley. Examples of such processed products include dried powder of foliage, fragmented foliage and dried powder thereof, squeezed and dried powder of foliage, extract of foliage and dried powder thereof, and the like.
例えば、大麦の茎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、大麦の茎葉に対して、乾燥処理及び粉砕処理を組み合わせた方法を用いることができる。乾燥処理及び粉砕処理はいずれを先に行ってもよいが、乾燥処理を先に行うことが好ましい。乾燥粉末化は、この方法に、更に必要に応じブランチング処理、殺菌処理などの処理から選ばれる１種又は２種以上の処理を組み合わせてもよい。また、粉砕処理を行う回数は１回でも、２回以上の処理を組合せてもよいが、粗粉砕処理を行った後に、より細かく粉砕する微粉砕処理を組合せることが好ましい。
ブランチング処理とは、茎葉の緑色を鮮やかに保つための処理であり、ブランチング処理の方法としては、熱水処理や蒸煮処理などが挙げられる。ブランチング処理は、８０〜１００℃、好ましくは９０〜１００℃の熱水または水蒸気中で、茎葉を６０〜１８０秒間、好ましくは９０〜１２０秒間処理することが好ましい。また、ブランチング処理として熱水処理を行う場合、熱水中に炭酸マグネシウムなどの炭酸塩や炭酸水素ナトリウムなどの炭酸水素塩を溶解させておくことで、茎葉の緑色をより鮮やかにすることができるため、好ましい。また、蒸煮処理としては、常圧または加圧下において、茎葉を水蒸気により蒸煮する処理と冷却する処理とを繰り返す間歇的蒸煮処理が好ましい。間歇的蒸煮処理において、水蒸気により蒸煮する処理は、好ましくは２０〜４０秒間、より好ましくは３０秒間行われる。蒸煮処理後の冷却処理は、直ちに行われることが好ましく、その方法は、特に制限しないが、冷水への浸漬、冷蔵、冷風による冷却、温風による気化冷却、温風と冷風を組み合わせた気化冷却などが用いられる。このうち温風と冷風を組み合わせた気化冷却が好ましい。このような冷却処理は、茎葉の品温が、好ましくは６０℃以下、より好ましくは５０℃以下、最も好ましくは４０℃以下となるように行われる。また、ビタミン、ミネラル、葉緑素などの栄養成分に富んだ茎葉の粉末を製造するためには、間歇的蒸煮処理を２〜５回繰り返すことが好ましい。
また、殺菌処理とは、通常、温度・圧力・電磁波・薬剤等を用いて物理的・化学的に微生物細胞を殺滅させる処理である。乾燥処理及び粉砕処理に追加してブランチング処理を行う場合、ブランチング処理は乾燥処理の前に行われることが好ましい。また乾燥処理及び粉砕処理に追加して殺菌処理を行う場合、殺菌処理は、乾燥処理の後か、粉砕処理の前又は後に行われることが好ましい。
また、乾燥処理としては、茎葉の水分含量が１０％以下、特に５％以下となるように乾燥する処理であることが好ましい。この乾燥処理は、例えば、熱風乾燥、高圧蒸気乾燥、電磁波乾燥、凍結乾燥などの当業者に公知の任意の方法により行われ得る。加熱による乾燥は、好ましくは４０℃〜１４０℃、より好ましくは８０〜１３０℃にて加温により茎葉が変色しない温度及び時間で行われうる。
また、粉砕処理としては、クラッシャー、ミル、ブレンダー、石臼などを用いて当業者が通常使用する任意の方法により粉砕する処理が挙げられる。粉砕された茎葉は必要に応じて篩にかけられ、例えば、３０〜２５０メッシュを通過するものを茎葉の粉末として用いることが好ましい。粒径が２５０メッシュ通過のもの以下とすることで、茎葉の粉末のさらなる加工時に取り扱いやすく、粒径が３０メッシュ通過以上のものとすることで、茎葉の粉末と他の素材との均一な混合が容易である。
For example, a conventionally known method can be used to dry barley stalks and leaves. As such a method, a method combining drying treatment and pulverization treatment on barley foliage can be used. Either the drying process or the pulverization process may be performed first, but the drying process is preferably performed first. Dry powdering may be combined with one or more treatments selected from treatments such as blanching treatment and sterilization treatment, if necessary. In addition, the number of times of pulverization may be one time or a combination of two or more processes, but it is preferable to combine a fine pulverization process that finely pulverizes after the coarse pulverization process.
The blanching process is a process for keeping the green color of the foliage vivid, and examples of the blanching process include a hot water process and a steaming process. In the blanching treatment, the foliage is preferably treated in hot water or steam at 80 to 100 ° C., preferably 90 to 100 ° C. for 60 to 180 seconds, preferably 90 to 120 seconds. In addition, when performing hydrothermal treatment as a blanching treatment, the green color of the foliage can be made more vivid by dissolving carbonates such as magnesium carbonate and bicarbonates such as sodium bicarbonate in hot water. This is preferable because it is possible. Moreover, as a steaming process, the intermittent steaming process which repeats the process which steams the foliage with water vapor | steam, and the process which cools under normal pressure or pressurization is preferable. In the intermittent steaming process, the steaming process is preferably performed for 20 to 40 seconds, more preferably 30 seconds. The cooling treatment after the steaming treatment is preferably performed immediately, and the method is not particularly limited, but the method is not particularly limited, soaking in cold water, refrigeration, cooling with cold air, evaporative cooling with hot air, evaporative cooling combining hot air and cold air Etc. are used. Among these, evaporative cooling combining hot air and cold air is preferable. Such cooling treatment is performed so that the temperature of the foliage is preferably 60 ° C. or lower, more preferably 50 ° C. or lower, and most preferably 40 ° C. or lower. Moreover, in order to produce a foliage powder rich in nutrients such as vitamins, minerals, and chlorophyll, it is preferable to repeat the intermittent steaming treatment 2 to 5 times.
The sterilization treatment is usually a treatment for physically and chemically killing microbial cells using temperature, pressure, electromagnetic waves, chemicals and the like. When the branching process is performed in addition to the drying process and the pulverization process, the branching process is preferably performed before the drying process. Moreover, when performing a sterilization treatment in addition to the drying treatment and the pulverization treatment, the sterilization treatment is preferably performed after the drying treatment or before or after the pulverization treatment.
Further, the drying treatment is preferably a treatment for drying so that the moisture content of the foliage is 10% or less, particularly 5% or less. This drying treatment can be performed by any method known to those skilled in the art, such as hot air drying, high pressure steam drying, electromagnetic wave drying, freeze drying, and the like. Drying by heating can be carried out at a temperature and a time at which the foliage is not discolored by heating, preferably at 40 to 140 ° C, more preferably at 80 to 130 ° C.
Moreover, as a grinding | pulverization process, the process grind | pulverized by the arbitrary methods normally used by those skilled in the art using a crusher, a mill, a blender, a mortar, etc. is mentioned. The crushed foliage is sieved as necessary. For example, it is preferable to use a powder that passes through 30 to 250 mesh as a foliage powder. By making the particle size below 250 mesh, it is easy to handle at the time of further processing of the foliage powder, and by making the particle size above 30 mesh, the foliage powder and other materials are evenly mixed Is easy.
具体的な乾燥粉末化の方法としては、例えば、大麦の茎葉を切断した後、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、大麦の茎葉を切断した後、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、大麦の茎葉を乾燥し、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。 As a specific dry powdering method, for example, after cutting barley foliage, it is subjected to a blanching treatment, and then dried so that the water content is 10% by mass or less, preferably 5% by mass or less. A method of pulverizing can be mentioned (see JP 2004000210 A). Further, for example, there is a method (see Japanese Patent Application Laid-Open No. 2002-0665204) in which barley stalks and leaves are cut, then blanched, then twisted, then dried and pulverized. Further, for example, there may be mentioned a method in which barley foliage is dried and coarsely pulverized, then heated at 110 ° C. or higher, and further finely pulverized (see JP 2003-033151 A).
大麦の茎葉を細片化する方法としては、スライス、破砕、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、大麦の茎葉をミキサー、ジューサー、ブレンダー、マスコロイダーなどにかけ、大麦の茎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。このようにスラリー化することにより、茎葉は、細片の８０質量％以上が好ましくは平均径１ｍｍ以下、より好ましくは０.５ｍｍ以下、一層好ましくは０.１ｍｍ以下、最も好ましくは０．０５ｍｍ以下となるように細片化され、流動性を有するようになる。 As a method for fragmenting barley stalks and leaves, methods commonly used by those skilled in the art to fragment plant bodies, such as slicing, crushing, and chopping, can be used. As an example of fragmentation, a slurry may be used. Slurry is performed by putting barley stalks and leaves in a mixer, juicer, blender, mascolloider, etc., and making barley stalks and leaves into a cocoon (liquid and solid suspension). By slurrying in this way, the foliage is preferably 80% by mass or more of the fine pieces, preferably having an average diameter of 1 mm or less, more preferably 0.5 mm or less, more preferably 0.1 mm or less, and most preferably 0.05 mm or less. And is fluidized.
大麦の茎葉を搾汁する方法としては、大麦の茎葉又はその細片化物を圧搾するか、又は、大麦の茎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。代表的な例としては、ミキサー、ジューサー、等の機械的破砕手段によって搾汁し、必要に応じて、篩別、濾過等の手段によって粗固形分を除去することにより搾汁液を得る方法があげられ、具体的には、特開平08-245408号公報や特開平09-047252号公報に記載の方法が挙げられる。
また、大麦の茎葉のエキスを得る方法としては、大麦の茎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 of squeezing barley foliage include a method of squeezing barley foliage or a fragment thereof, or centrifuging or filtering a barley foliage fragment. A typical example is a method of obtaining a juice by squeezing with a mechanical crushing means such as a mixer or a juicer, and removing a crude solid by means of sieving or filtration, if necessary. Specifically, the methods described in JP-A Nos. 08-245408 and 09-047252 can be mentioned.
In addition, as a method for obtaining an extract of barley foliage, an extraction solvent usually used by those skilled in the art, such as ethanol, water, hydrous ethanol, etc., is added to barley foliage 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、前記の六条大麦の茎葉の加工物のみからなるものであってもよいが、前記の六条大麦の茎葉以外に、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、リンゴ酸等の酸味料、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 consist only of the processed product of the above-mentioned six-row barley foliage, but may contain other components in addition to the above-mentioned six-row barley foliage. 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 malic acid, colorants such as titanium oxide, thickeners such as gum arabic and xanthan gum, brighteners such as shellac, talc, silicon dioxide, Examples of the production agent include cellulose and calcium stearate. 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、粉末状や液体状であることが好ましい。前記の大麦の茎葉の加工物としては、例えば後述する実施例における評価例１の記載から明らかなように、本発明では、茎葉の乾燥粉末や搾汁といった複数の異なる加工物の形態において従来の二条大麦の茎葉に比べて高い乳酸菌増殖効果が得られるものであり、特定の加工物の形態に限定されるものではない。しかしながら、より一層高い乳酸菌増殖効果を得る観点等から、大麦の茎葉の加工物は、茎葉の乾燥粉末、茎葉の細片化物及びその乾燥粉末、茎葉の搾汁及びその乾燥粉末、茎葉のエキス及びその乾燥粉末から選ばれる１種又は２種以上であることが好ましい。また、乳酸菌増殖用組成物は、大麦の茎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 the form of powder or liquid from the viewpoint of improving the growth effect of lactic acid bacteria. As the processed product of barley foliage, for example, as is apparent from the description of Evaluation Example 1 in the examples described later, in the present invention, conventional processed products in the form of a plurality of different processed products such as dried powder and juice of foliage are used. Compared with Nijo barley stalks and leaves, a high lactic acid bacteria growth effect is obtained, and it is not limited to a specific processed product form. However, from the standpoint of obtaining a higher lactic acid bacteria growth effect, the barley foliage processed products are dried foliage powder, foliar debris and dried powder, foliage juice and dried powder, foliar extract and It is preferable that it is 1 type, or 2 or more types chosen from the dry powder. Moreover, it is preferable that the composition for lactic acid bacteria multiplication contains an oligosaccharide, water-soluble dietary fiber, and lactic acid bacteria as components other than the processed barley foliage.
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。乳酸菌増殖用組成物が乳酸菌を含有する場合、この乳酸菌は乳酸菌増殖用組成物が増殖対象とする乳酸菌と同一種のものであってもよく、異なる種のものであってもよい。
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. When the composition for lactic acid bacteria growth contains lactic acid bacteria, the lactic acid bacteria may be of the same type as the lactic acid bacteria to be propagated by the composition for lactic acid bacteria growth, or may be of a different type.
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、大麦の茎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、大麦の茎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、大麦の茎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 foliage itself, and if necessary, the processed product can be added to oligosaccharides, 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 foliage processed product in the solvent, or before the barley foliage 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茎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. Examples of suitable components include a liquid medium composed of the phosphate buffered saline and the composition for growing lactic acid bacteria containing powder of barley stalks and leaves of the specific varieties. 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大麦の茎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。 The content of the processed barley foliage in the medium for lactic acid bacteria is not particularly limited and may be appropriately selected according to the purpose. However, the lower limit is preferably 0.002% by mass or more, 0.003 mass% or more is more preferable, 0.01 mass% or more is still more preferable, 0.1 mass% or more is especially preferable, and as an upper limit, 90 mass% or less is especially preferable. 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、前記大麦の茎葉に変質が生じず、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 alteration in the barley foliage 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茎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茎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。
The composition for growing lactic acid bacteria of the present invention can grow lactic acid bacteria inexpensively and easily by using this composition, and moreover, the composition of lactic acid bacteria can be compared with the conventional composition for growing lactic acid bacteria using Nijo barley foliage. 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 grow lactic acid bacteria inexpensively and easily by using this medium, and also uses conventional Nijo barley foliage. 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、六条大麦の茎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茎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 stalks and leaves of Rokujo barley, and as Rokujo barley, doubling, silky snow, Sanuki hadaka, Daishimochi, Ichibanboshi, Haga 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 according to the present invention uses the stems and leaves of these specific varieties of Rokujo barley, so that food and drink for conventional Aojiru using young leaves such as Nijo barley and Rokujo barley variety “Akagami Riki” are used. 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茎葉の加工物のうち、特に、該茎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 the six kinds of barley stalks and leaves of at least one of the above seven varieties, in particular, the use of the dry powder of the stalks and 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、大麦の茎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 food and drink composition for green juice of the present invention contains a large amount of vitamins, minerals, dietary fiber and the like derived from barley stalks and leaves, it is useful to maintain 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茎葉を用いた。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、９０〜１００℃の熱湯で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、得られた茎葉を、水分量が５質量％以下となるまで、乾燥機中で、２０分間〜１８０分間、８０℃〜１３０℃の温風にて乾燥させた。乾燥した茎葉を約１ｍｍの大きさに粗粉砕処理した。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微粉砕処理し、茎葉の乾燥粉末試料を得た。
[Example 1]
As the raw material, doubled stems and leaves cut off with a height of about 30 cm were 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 blanched only once with hot water at 90 to 100 ° C. for 90 to 120 seconds, and then cooled with cold water. Subsequently, the obtained foliage was dried with warm air at 80 ° C. to 130 ° C. for 20 minutes to 180 minutes in a dryer until the water content became 5% by mass or less. The dried foliage was roughly crushed to a size of about 1 mm. The obtained barley leaves were finely pulverized so that 90% or more passed through the 200-mesh section to obtain dry powder samples of foliage.
〔実施例２〜９、比較例１〜１３〕
実施例２〜９、比較例１〜１３について、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、茎葉の乾燥粉末試料を得た。また、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。
また、このうち実施例２、５、８、９及び比較例９の品種の大麦の茎葉からは、以下の方法で茎葉の搾汁試料も得た。
原料として、背丈が１０〜９０ｃｍで刈り取った茎葉を用いた。これを水洗いし、付着した泥などを除去した。この葉を細片化し、この細片を搾汁することにより搾汁試料を得た。
[Examples 2 to 9, Comparative Examples 1 to 13]
About Examples 2-9 and Comparative Examples 1-13, instead of the varieties used in Example 1, the barley varieties shown in Table 1 below were used in the same manner as in Example 1, except that the dried powder of foliage A sample was obtained. In addition, the barley variety of Comparative Example 9 was used as a standard product of the following Evaluation Examples 2-1 to 3-3.
Of these, from the barley foliage of the varieties of Examples 2, 5, 8, and 9 and Comparative Example 9, barley juice samples were also obtained by the following method.
As the raw material, stems and leaves cut off with a height of 10 to 90 cm were used. This was washed with water to remove adhering mud and the like. The leaves were cut into pieces, and the juice pieces were obtained by squeezing the pieces.
［評価例１］
実施例１、２、６、７及び比較例９、１０で得られた茎葉の乾燥粉末試料について、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１＞を実施した。＜乳酸菌増殖試験１＞
（乳酸菌用の粉末試料入り培地の作成）
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、乳酸菌用の粉末試料入り培地を得た。
[Evaluation Example 1]
For the dry powder samples of the foliage obtained in Examples 1, 2, 6, 7 and Comparative Examples 9 and 10, the following <Lactic Acid Bacteria Growth Test 1> was performed as a model test of the lactic acid bacteria growth effect in vivo. <Lactic acid bacteria growth test 1>
(Creation of powder sample 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 containing a powder sample for lactic acid bacteria.
（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の粉末試料入り培地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。
(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 containing the powder sample for lactic acid bacteria obtained above. Then, static culture was performed under conditions of 35 ° 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２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 2 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２及び図１に示す結果から、六条大麦の茎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、二条大麦の茎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 2 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 stalks and 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 foliage, it turns out that it is hard to proliferate.
更に、実施例５、８、９及び比較例９で得られた茎葉の乾燥粉末試料並びに、実施例２、５、８、９及び比較例９で得られた搾汁試料について、上記＜乳酸菌増殖試験１＞と同様の＜乳酸菌増殖試験２＞を実施した。
＜乳酸菌増殖試験２＞
（乳酸菌用の粉末試料入り培地の作成）
＜乳酸菌増殖試験１＞と同様にして、粉末試料入り培地を作成した。
（乳酸菌用の搾汁試料入り培地の作成）
ＰＢＳ１０ｍｌに搾汁試料３μｌを添加した。搾汁試料のＢｒｉｘ値が１０％であり、搾汁試料添加後のＰＢＳの密度が１ｇ/ｃｍ３と仮定すると、「（３μｌ×１０％）／１０ｍｌ＝０．００３％」の計算式から、この培地中の固形分量は０．００３質量％と計算された。これをオートクレーブにて１２１℃、２０ｍｉｎの条件で滅菌し、乳酸菌用の粉末試料入り培地を得た。
（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５×１０３個／ｍｌとなるまで段階希釈した乳酸菌液１００μｌを、前記で得られた乳酸菌用の粉末試料入り培地９．９ｍｌ及び搾汁試料入り培地９．９ｍｌにそれぞれ添加した。これ以外は、＜乳酸菌増殖試験１＞と同様にして、粉末試料入り培地に乳酸菌を添加した培養液については培養開始より８、２４、３２及び４８ｈｒの各時点におけるＣＦＵ測定を行った。また、搾汁試料入り培地に乳酸菌を添加した培養液については、培養開始より２４及び４８ｈｒの各時点においてＣＦＵ測定を行った。これらのＣＦＵ測定は、＜乳酸菌増殖試験１＞と同様の方法で行った。なお各培養液の培養開始０ｈｒのコロニー数は直接測定していないものの、１．６×１０３cfu/gと考えられる。これは、各培地に添加する前の乳酸菌液（理論値５×１０３個／ｍｌ）のＣＦＵ測定をしたところ１．６×１０５cfu/gであり、前記の各培養液においては、この乳酸菌液を１００分の１に希釈しているためである。
Furthermore, for the dried powder samples of the foliage obtained in Examples 5, 8, 9 and Comparative Example 9 and the juice samples obtained in Examples 2, 5, 8, 9 and Comparative Example 9, the above <Lactic Acid Bacteria Growth <Lactic acid bacteria growth test 2> similar to Test 1> was performed.
<Lactic acid bacteria growth test 2>
(Creation of powder sample medium for lactic acid bacteria)
A medium containing a powder sample was prepared in the same manner as in <Lactic acid bacteria growth test 1>.
(Preparation of culture medium with juice sample for lactic acid bacteria)
3 μl of squeezed sample was added to 10 ml of PBS. Assuming that the Brix value of the squeezed sample is 10% and the density of the PBS after adding the squeezed sample is 1 g / cm 3 , the calculation formula “(3 μl × 10%) / 10 ml = 0.003%” The solid content in this medium was calculated to be 0.003% by mass. This was sterilized in an autoclave at 121 ° C. for 20 minutes to obtain a medium containing a powder sample 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. 100 μl of the lactic acid bacteria solution obtained by serially diluting this suspension until the theoretical value of the number of lactic acid bacteria becomes 5 × 10 3 cells / ml, 9.9 ml of the powdered sample medium for lactic acid bacteria obtained above and the medium containing the juice sample Each was added to 9.9 ml. Except for this, in the same manner as in <Lactic acid bacteria growth test 1>, the CFU measurement was performed at 8, 24, 32, and 48 hr from the start of the culture for the culture solution in which lactic acid bacteria were added to the powder sample-containing medium. Moreover, about the culture solution which added the lactic acid bacteria to the culture medium containing a squeezed sample, CFU measurement was performed at each time point of 24 and 48 hr from the start of culture. These CFU measurements were performed in the same manner as in <Lactic acid bacteria growth test 1>. Although the number of colonies at 0 hr after the start of culture in each culture solution is not directly measured, it is considered to be 1.6 × 10 3 cfu / g. This is 1.6 × 10 5 cfu / g when the CFU measurement of the lactic acid bacteria solution (theoretical value 5 × 10 3 cells / ml) before being added to each medium is 1.6 × 10 5 cfu / g. This is because the lactic acid bacteria solution is diluted to 1/100.
表３に示す結果から、六条大麦の茎葉の加工物として、茎葉の乾燥粉末を用いた場合だけでなく茎葉の搾汁を用いて乳酸菌を培養した場合においても、二条大麦の加工物である比較例の搾汁試料を用いた場合に比べて、乳酸菌を良好に増殖させることができることが判る。 From the results shown in Table 3, as a processed product of stalks and leaves of Rojo barley, not only when using dry powder of stalks and leaves, but also when cultivating lactic acid bacteria using squeezed leaves and leaves, a comparison of processed products of Nijo barley It can be seen that lactic acid bacteria can be propagated better compared to the case of using the squeezed sample of the example.
［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）〜（３）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 (3) were performed on these 10 test 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.
（３）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。
(3) 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（４）〜（６）の官能評価を実施した。
（４）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 (4) to (6) was performed on these 10 subjects.
(4) 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.
（５）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。
(5) 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.
（６）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。
(6) 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.
本発明は、六条大麦の茎及び／又は葉を含有し、六条大麦が、倍取、シルキースノウ、イチバンボシ、はがねむぎ、カシマゴール、シュンライ及びファイバースノウから選ばれる少なくとも１の品種の六条大麦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 includes a stalk and / or leaf of Rojo barley, and the Rojo barley is at least one varieties selected from doubling, silky snow, ichibanboshi, hanagimugi, Kashimagoru, Shunrai, and fiber snow. The present invention provides a composition for growing lactic acid bacteria.
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| JP2021008519A (en) * | 2015-03-31 | 2021-01-28 | 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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| JP5997854B1 (en) * | 2015-02-19 | 2016-09-28 | 株式会社東洋新薬 | Eating and drinking composition |
| JP5866744B1 (en) * | 2015-02-19 | 2016-02-17 | 株式会社東洋新薬 | Composition for growing lactic acid bacteria |
| JP5986285B1 (en) * | 2015-03-09 | 2016-09-06 | 株式会社東洋新薬 | Calcium absorption promoter |
| JP5953507B1 (en) * | 2015-03-09 | 2016-07-20 | 株式会社東洋新薬 | Intestinal |
| JP6905728B2 (en) * | 2016-09-29 | 2021-07-21 | 株式会社東洋新薬 | Anti-allergic agent, intestinal immunopotentiator, lactic acid bacterium intestinal adhesion improver |
| JP2021050237A (en) * | 2020-12-23 | 2021-04-01 | 株式会社東洋新薬 | Drug for controlling intestinal function |
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| JP2016182049A (en) * | 2015-03-25 | 2016-10-20 | フジッコ株式会社 | Composition for accelerating fermentation of soybean milk, and method for manufacturing fermented product of soybean milk |
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| JP2015006171A (en) | 2015-01-15 |
| JP2015006161A (en) | 2015-01-15 |
| JP5740635B2 (en) | 2015-06-24 |
| JP5682082B2 (en) | 2015-03-11 |
| JP5598943B1 (en) | 2014-10-01 |
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