JP5363674B1 - Eating and drinking composition for green juice - Google Patents
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Abstract
【課題】大麦の葉を用いた青汁用の飲食用組成物において、従来の二条大麦や六条大麦の葉を用いた青汁用の飲食用組成物に比べて、緑色が鮮やかで見た目が美しく、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。
【解決手段】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、ダイシモチ及びイチバンボシのうちの少なくとも１つの品種を用いている。本発明の青汁用の飲食用組成物は、粉末状の形態であることが、水と混合した時に緑色が鮮やかであるため好ましい。
【選択図】なし[PROBLEMS] To provide a food and drink composition for green juice using barley leaves, which has a bright green color and a beautiful appearance as compared to conventional food and drink compositions for green juice using leaves of Nijo barley and Rojo barley. And providing the composition for eating and drinking for green juice with favorable flavor and high palatability.
A food and drink composition for green juice according to the present invention is a food and drink composition for green juice using leaves of Rojo barley,
As the six-joo barley, at least one variety of doubling, silky snow, sanukihadaka, daisimochi and ichibanboshi is used. The food and drink composition for green juice of the present invention is preferably in a powder form because green color is vivid when mixed with water.
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Description
本発明は、大麦の葉を用いた青汁用の飲食用組成物に関する。 The present invention relates to a food and drink composition for green juice using barley leaves.
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。 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.
青汁用の飲食用組成物に用いられる植物素材の一つとして、大麦の葉が挙げられる。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。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１参照）。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。 One of the plant materials used in the composition for eating and drinking green juice includes barley leaves. 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 as a coarse grain and 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. 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 1). 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. 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、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。 Therefore, the subject of this invention is providing the food-drinking composition for green juices which are beautiful in appearance since it is vivid in color, and has a good flavor and high palatability.
本発明者らは、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、特定品種の六条大麦の葉を用いた青汁用の飲食用組成物は、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 inventors of the present invention diligently studied the green vividness and flavor of the food and drink composition for green juice. Surprisingly, the food and drink composition for green juice using a specific variety of six-row barley leaves is The present invention has been completed by finding that the color is vivid and the appearance is beautiful, the taste is good, and the palatability is high compared to the conventional green juice products using both Nijo barley and Rojo barley. .
本発明は、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、ダイシモチ及びイチバンボシ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を提供するものである。
The present invention is a food and drink composition for green juice using the leaves of Rokujo barley,
A food and drink composition for green juice using at least one varieties of doubling, silky snow, sanukihadaka, daishimochi and ichibanboshi as six-joo barley.
本発明の青汁用の飲食用組成物は、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 food / beverage composition for green juice of the present invention has a beautiful appearance because of its vivid color, has a good flavor, and has 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。
本発明の青汁用の飲食用組成物は、六条大麦の葉を原料の一つとして用いている。なお、青汁用の飲食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。六条大麦の品種には様々なものがあることが知られているところ、本発明は、特定品種の六条大麦の葉を用いていることを特徴の一つとする。特定品種とは、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の５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、青汁用の飲食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。本発明の青汁用の飲食用組成物においては、これら５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 eating and drinking of the green juice of the present invention uses six leaves of barley as one of the raw materials. In addition to barley leaves, barley stalks may be used as a raw material for food and drink compositions for green juice. Since it is known that there are various varieties of Rojo barley, one feature of the present invention is that the leaves of a specific varieties of Rojo barley are used. The specific varieties are five varieties, namely, Bolding, Silky Snow, Sanukihadaka, Daishimochi and Ichibamboshi. Six kinds of barley of these varieties are, for example, generally used as raw materials for barley, specifically as raw materials for barley miso and barley tea, but as raw materials for food and drink compositions for green juice It has not been used so far. In the food and drink composition for green juice of the present invention, one of these five varieties can be used alone, or two or more can be used in combination.
本発明の青汁用の飲食用組成物は、前記の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、えぐみが弱く且つ甘みが強い。 The food and drink composition for green juice according to the present invention is for conventional green juice using young leaves such as Nijo barley or Rojo barley variety “Akagami Riki” by using the above-mentioned specific type of Rojo barley leaves. Compared with the composition for eating and drinking, it is possible to achieve both a beautiful appearance due to vivid colors and a 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 its vivid green color, it is weak and sweet.
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 different depending on the variety, it is generally preferable to harvest young leaves from barley having a height of 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.
本発明の青汁用の飲食用組成物は、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。 The processed food composition for green juice of the present invention can use various processed products obtained from the specific varieties of six-row barley leaves. 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.
前記の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 the leaves of the specific varieties of Rokujo barley, 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 vivid and has a good flavor. It is preferable from the point which can be made, and the point which can be made rich in dietary fiber.
本発明の青汁用の飲食用組成物は、前記の加工物を用い、任意の形態とすることができる。本発明の青汁用の飲食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。特に、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 can be in any form using the processed product. As the form of the food and drink composition for green juice of the present invention, a form suitable for oral intake such as food and drink, for example, powder, granular, granular, tablet, rod, plate, block, solid, Round, liquid, bowl, paste, cream, capsule like hard capsule or soft capsule, caplet, tablet, gel, jelly, gummy, wafer, biscuit, cookie, chewable, Various forms such as a syrup shape and a stick shape are exemplified. In particular, 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、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、本発明の青汁用の飲食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 food and drink composition for green juice of the present invention may contain other components in addition to the specific variety of six-row barley leaves. 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 skimmed milk powder, soy milk products, soy milk products such as soy milk powder, lemon, apple, tomorrow, kale, sweet potato, sweet potato foliage, 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, sugars such as dextrin, glucose, lactose, sucrose, maltose, fructose, erythritol, trehalose, maltitol, xylitol, 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. Content of another component can be suitably selected according to the form etc. of the food-drink composition for green juice of this invention.
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１−１〜１−３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 1-1 to 1-3.
［評価例１］
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 1]
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１−１（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１のグラフに示す。図１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 1-1 (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. 1 as an evaluation point of color vividness. As shown in FIG. 1, Rojo Barley (Examples 1 to 5 and Comparative Example 1) is brighter and more palatable than Nijo Barley (Comparative Examples 2 to 8 and Comparative Example 9). I understand.
（２）評価例１−２（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２のグラフに示す。図２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 1-2 (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. 2, 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１−３（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、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 1-3 (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 weak compared to 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. 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 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１ないし図３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. 1 to 3, the powder samples of each example using doubling, silky snow, sanukihadaka, daishimochi and ichibanboshi as Rokujo barley have only excellent 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.
Claims (2)
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。 It is a composition for eating and drinking for green juice using leaves of Rokujo barley,
A composition for eating and drinking for green juice using at least one variety of six-folded barley as doubling, silky snow, sanukihadaka, daisimochi and ichibanboshi.
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| JP5598943B1 (en) * | 2013-05-29 | 2014-10-01 | 株式会社東洋新薬 | Composition for growing lactic acid bacteria |
| JP2015006179A (en) * | 2013-05-29 | 2015-01-15 | 株式会社東洋新薬 | Composition for lactobacillus multiplication |
| JP2015006171A (en) * | 2013-05-29 | 2015-01-15 | 株式会社東洋新薬 | Composition for lactobacillus multiplication |
| JP2015006161A (en) * | 2013-05-29 | 2015-01-15 | 株式会社東洋新薬 | Composition for lactic acid bacteria proliferation |
| JP5906511B1 (en) * | 2015-02-19 | 2016-04-20 | 株式会社東洋新薬 | Eating and drinking composition |
| JP2016154528A (en) * | 2015-02-19 | 2016-09-01 | 株式会社東洋新薬 | Edible composition |
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