JP2015126728A - Barley leaf and/or stem cultivated using andosols, aso growth barley leaf and/or stem and edible composition including the same, cultivation method of barley stem and/or leaf - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve the problems in which: six-rowed barley leaves and/or stems suitable for an edible composition are provided, and furthermore the edible composition excellent in cultivation aptitude, nutrition and palatability due to inclusion of the six-rowed barley leaves and/or stems is provided; and the six-rowed barley leaves and/or stems of which taste and nutrition value is improved because of raw material itself are provided, and a cultivation method of the barley stems and/or leaves by which the barley stems and/or leaves are grown in a short period to be capable of efficiently manufacturing the barley stems and/or leaves so that taste and nutrition value is improved.SOLUTION: A cultivation method of barley stems and/or leaves comprises: cultivation using soil in which at least a part of the soil is andosols; six-rowed barley leaves and/or stems used for an edible composition; six-rowed barley leaves and/or stems cultivated in Aso district, Kumamoto prefecture; and cultivation in a condition that a period when a daily range of month average is 10°C or more for three months or more.

Description

The present invention is a cultivated at least partly of a soil containing black mycelium and used in a composition for eating and drinking, and the leaf and / or stem of barley barley, and a composition for eating and drinking containing these; Kumamoto Prefecture Barley leaves and / or stems cultivated in the Aso region, and food and beverage compositions containing them; The present invention relates to a stem and a composition for eating and drinking containing the stem.

The food and drink composition for green juice is processed into a dry powder or a juiced powder containing plant leaves and stems. The food and drink composition for green juice is used as a health food because it can easily ingest vegetable components.

One of the plants used in the food and drink composition for green juice is barley. Barley is native to Central Asia and is an annual or perennial herb belonging to the grass family. Young barley leaves are said to be rich in vitamins, minerals, amino acids, dietary fiber, chlorophyll, and SOD enzymes. Barley is classified into Nijo barley and Rokujo barley depending on the shape. 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 passed through Japan in the 2nd to 3rd centuries, and is used as a raw material for barley tea in addition to being used as millet. Nijo barley, on the other hand, was introduced in Japan during the Meiji period from Europe and America, and is mainly used for brewing.

Most of the barley cultivating methods are planted by paddy rice paddy or cropping, but in some areas such as Kanto, they are planted in fields. In particular, in the northern Kanto region, where barley crops are prosperous, barley is planted in fields made of black soil, which is a soil that contains volcanic ash soil as a base material and contains a large amount of humus (see Non-Patent Document 1).

In addition, against the backdrop of the growing popularity of green juice as a health food, there is a demand for consumers to have a higher nutritional value and delicious and easy to drink. For example, Patent Document 1 provides green juice with excellent taste, aroma, and throat without impairing nutrients by adding white jellyfish powder to green leaf powder and / or green leaf juice. In Patent Document 2, tea leaves, mulberry leaves, and young barley leaves are finely pulverized, and brown sugar powder, honey powder, and granulated sugar are added to provide a powdered food that is easy to drink and has good flavor and color.

In addition, in Patent Document 3, hydroponic cultivation of potato with a minimum nighttime temperature of less than 25 ° C and a daily difference between the daytime temperature of 3 ° C or more under a day length condition of 10 to 15 hours during the above-ground growth period. By doing so, it is disclosed that many tubers can be produced efficiently. Patent Document 4 discloses a method for processing barley young leaves for improving palatability.

JP 2006-166776 A Japanese Patent Laying-Open No. 2005-210972 JP 2004-73214 A Japanese Patent Laid-Open No. 5-7471

Takuji Tonooka, 4 others, "Improvement of barley barley quality in black soil-Usefulness of starch mutant traits exhibiting powdered endosperm", Journal of the Crop Society of Japan, 2010, Vol. 79, No. 3, p. 296-307

However, as described in Non-Patent Document 1, when barley is planted in Kuroboku soil field, the protein content of the grain is higher than in the case of planting in gray lowland soil paddy field, thereby the ratio of vitreous grains Increases the quality of the barley. Therefore, when obtaining good quality wheat, it is preferable to plant barley in a paddy field.

On the other hand, for the purpose of harvesting barley leaves and stems, there is no known document that describes in detail in which field barley should be planted. In particular, there is no known literature that describes how to obtain the leaves and stems of Rokujo barley suitable for food and drink compositions for green juice.

Moreover, the invention about the method of cultivating a barley young leaf efficiently, and making a taste and nutritional value compatible is not made yet.

Therefore, the subject of the present invention is to provide a six-row barley leaf and / or stem suitable for a composition for eating and drinking such as green juice, and further includes such a six-row barley leaf and / or stem. An object of the present invention is to provide a composition for eating and drinking having high suitability, rich nutrition, and high palatability.

In addition, the object of the present invention is to improve the taste of food and drink such as green juice and maintain or enhance the nutritional value by using additives, and the leaf and barley leaf of which the taste and nutritional value are improved by the raw material itself and To provide stems.

Furthermore, the object of the present invention is to cultivate barley stems and / or leaves that can grow greatly in a short period of time, can efficiently produce barley stems and / or leaves, and can enhance taste and nutritional value. It is to provide a method.

As a result of intensive research on the above problems, the inventors of the present invention surprisingly found that the leaves and stems of Rojo barley were made from the conventional cultivation method by the cultivation method using black boiled soil, which was supposed to cause poor wheat polishing. Compared to the leaves and stems of Rokujo barley obtained by using it, it is highly suitable for cultivation, rich in nutrition, beautiful in appearance, and has a good flavor. The composition for eating and drinking using this was found to be rich in nutrition and high in palatability. Also, by cultivating Rokujo barley in the Aso area of Kumamoto Prefecture, the growth of barley stems and leaves is improved, the content of specific nutrients is significantly improved, and that nutrients affect the taste. I found it. Furthermore, by cultivating under the condition that the daily difference of 10 ° C or more on a monthly average lasts for 3 months or more, it is found that the stem and leaves of barley can grow greatly in a short period and at the same time the taste and nutritional value can be enhanced. It was. The present invention has been completed based on these findings.

The present invention is summarized as follows.
[1] Leaves and / or stems of Rojo barley cultivated using soil containing at least a part of black soil.
[2] Six-row barley leaves and / or stems that are cultivated using soil containing at least a part of black soil and are used in a composition for eating and drinking.
[3] Compared to those cultivated using red soil, at least one characteristic selected from the group consisting of length, parting, color, stem diameter and leaf width is superior, and is used in a composition for eating and drinking 6 barley leaves and / or stems.
[4] A method for cultivating leaves and / or stems of Rojo barley used in a composition for eating and drinking, including a step of cultivating seeds or seedlings of Rojo barley using soil containing at least a portion of black soil.
[5] Food and drink containing the leaf and / or stem of the Rojo barley according to any one of the above [1] to [3], or the leaf and / or stem of the Rojo barley obtained by the method according to [4] Composition.
[6] Leaves and / or stems of Rokujo barley cultivated in Aso area, Kumamoto Prefecture.
[7] A food and drink composition containing the barley leaves and / or stems according to [6] above.
[8] A method for cultivating barley stems and / or leaves, which is cultivated under a condition in which a daily average of 10 ° C. or more continues on a monthly average for 3 months or more.
[9] The method according to [8] above, wherein the cultivation period is from sowing to before heading.
[10] A dietary composition containing barley stems and / or leaves cultivated by the method described in [8] or [9] above.
[11] Barley stems and / or leaves cultivated under conditions in which a daily average of 10 ° C. or more continues on a monthly average for 3 months or more.
[12] A black soil farming method characterized by cultivating Rojo barley using soil containing black soil at least partially.
[13] An Aso caldera farming method characterized by cultivating Rojo barley in the Aso area of Kumamoto Prefecture.

The Rokujo barley leaves and / or stems of the present invention are more suitable for cultivation, rich in nutrients, beautiful in appearance and flavor than the Rokujo barley leaves and stems obtained by the conventional cultivation method. It is good and suitable for a food and beverage composition, particularly a food and beverage composition for green juice. The composition for eating and drinking of the present invention obtained by using the leaves and / or stems of the sixth barley barley of the present invention is rich in nutrition and has high palatability.

According to the method and farming method of the present invention, barley can be grown quickly and barley young leaves can be produced efficiently, and at the same time, the taste and nutritional value can be enhanced.

It is the photograph figure which image | photographed my black soil. It is the photograph figure which imaged red soil.

Details of the present invention will be described below.

[1. Stalks and leaves of Rojo barley cultivated using soil including black soil of the present invention]
Rokujo barley is classified as Rokujo barley in botany, that is, among the barley genus barley (Hordeum vulgare f. Hexastichon). As long as the fruit has fruit in the 6th row, it is not particularly limited, and any of wild species, hybrids, etc. may be used. As a specific example of the six-row barley in the present invention, a composition for eating and drinking, more specifically, a composition for eating and drinking for green juice can be mentioned. In the present invention, the composition for eating and drinking using raw 6 barley as a raw material has higher cultivation suitability, content of nutritional components, and color than conventional compositions for eating and drinking using leaves and stems of Nijo barley. Therefore, it can be provided with a beautiful appearance and a good flavor. The varieties of Rokujo Barley include: Baitori, Silky Snow, Fiber Snow, Minorimgi, Kashimamugi, Masaka Dougi, Susukaze, Akagami Riki (Registered Trademark), Hayabu Shabu, Shunrai, Sanukihadaka, Daishimochi, Ichibanboshi, Haganemugi and Kashimagoru However, it is not limited to these.

In the present invention, the leaves and / or stems of Rojo barley may be leaves, stems or both of Rojo barley, and the leaves and stems may be part or all of each. In this specification, a leaf and / or a stem may be called a stem and leaf.

In the present invention, although not particularly limited, in order to increase the taste and nutritional value of barley stems and leaves, it is preferable to cultivate and harvest barley from sowing to pre-heading, and to cultivate and harvest until just before heading. preferable.

The stalks and leaves of Rokujo barley of the present invention are cultivated using soil containing at least a portion of black soil. In the present invention, cultivation is not particularly limited as long as it grows to the extent that leaves and stems can be harvested from seeds and seedlings, etc. by a method commonly known in the art, and the temperature other than the soil used Conditions such as humidity can be appropriately set by those skilled in the art.

In the present invention, the black soil is not particularly limited as long as it is a commonly known black soil, but, for example, it is mainly composed of volcanic ash soil and humus soil, and has a color close to black, with a soft touch (lightly (See Fig. 1). Compared with red soil (see Fig. 2), it can be seen that black is darker. Moreover, compared with red soil, black meso soil has a small content of effective phosphoric acid, and N: P ratio is about 2-5: 12-17. Therefore, when barley is cultivated with black soil, excessive phosphorus supply can be avoided. Furthermore, black soil has about twice as much cation exchange amount as red soil. Thereby, compared with red soil, the black soil tends to contain an abundant amount of exchangeable lime, exchangeable clay, and exchangeable potassium. A non-limiting example of the soil analysis data of Kuroboku soil is as shown in Table 1 below. For reference, red soil analysis data is also shown.

In the present invention, the soil containing at least a portion of black soil is not particularly limited as long as it is black soil or a mixed soil obtained by mixing black soil and other soil. For example, in the case of mixed soil, the mixing ratio of black soil and other soil can be black soil: other soil = 0.1-9.9: 9.9-0.1, but preferably Is 1-9: 9-1. When growing in mixed soil, by increasing the proportion of black soil, the length, parting, color, stem diameter and leaf width of six-row barley from soils different from black soil, for example, those grown in red soil Any of these characteristics or two or more of these characteristics are excellent.

The length, parting, color, stem diameter and leaf width of the six-row barley are characteristics that affect the quality of the raw material of the composition for eating and drinking. It shows that the higher the height, stem diameter, and leaf width of Rokujo barley, the better the growing situation and the better the cultivation suitability. Since the color of Rojo Barley affects the aesthetics of the composition for eating and drinking used as a component, it is preferably dark green. Specifically, when a leaf color scale is used, the average value of one barley leaf is, for example, 4.0 or more, preferably 4.5 or more.

Rokujo barley cultivated using soil containing at least a part of black soil, for example, compared to cultivated in red soil, if the cultivation conditions and cultivation days other than the soil used are the same, There is no particular limitation as long as at least one characteristic selected from the group consisting of divide, color, stem diameter, and leaf width is good as a raw material of the composition for eating and drinking, and preferably one of these characteristics is cultivated in red soil 1.1 times or more compared to those cultivated, more preferably one of these characteristics cultivated 1.2 times or more compared to those cultivated in red soil, more preferably one of these characteristics cultivated in red soil 1.3 times or more compared to the one or 1.1 times or more compared to those grown in red soil. For example, if the barley leaf width is 5 cm and the barley leaf width is 6 cm, the barley leaf width is 5 cm. Compared to 1.2 times or more.

In addition, Rokujo barley cultivated using soil containing at least a part of black soil, for example, compared to those cultivated in red soil, the cultivation conditions and cultivation days other than the soil to be used are the same, Total polyphenol content and amino acid content tend to be high. Therefore, it is preferable that the stalks and leaves of Rokujo barley of the present invention have a higher total polyphenol content, amino acid content, or both total polyphenol content and amino acid content than those cultivated in red soil.

The stalks and leaves of Rokujo barley of the present invention are used in a composition for eating and drinking. When using the stalks and leaves of Rokujo barley of the present invention as a raw material of the composition for eating and drinking, one specific variety can be used alone, or a combination of two or more varieties can be used together with other varieties.

The stalks and leaves of Rokujo barley of the present invention are higher in cultivation suitability, rich in nutrients, beautiful in appearance and good in flavor than the Rokujo barley leaves and stems obtained by using the conventional cultivation method. It is suitable as a raw material for a composition for eating and drinking. Therefore, the composition for eating and drinking using the stalks and leaves of Rokujo barley of the present invention as a raw material is rich in nutrition and has a color, for example, compared to the composition for eating and drinking using a material grown in red clay as a raw material. It has a high palatability with a beautiful appearance and good flavor due to vividness. In particular, when the composition for eating and drinking comprising the stalks and leaves of Rokujo barley of the present invention is in the form of powder, when it is mixed with water, the green color becomes vivid. Moreover, when specifically demonstrating the flavor of the food-drinking composition of this invention, compared with the conventional food-drinking composition, the food-drinking composition of this invention is although green is vivid as mentioned above. It has a strong sweetness and weakness. Moreover, the food-drinking composition of this invention has a weak puffiness, a blue odor, and can be ingested deliciously compared with the conventional food-drinking composition.

The barley stalks and leaves 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 the foliage from barley having a height of 10 cm or more, particularly about 10 to 90 cm, especially about 30 to 60 cm, but is not limited thereto. It is not a thing. 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.

The barley foliage can be used as a processed product that has been subjected to various types of processing in order to be used as a raw material of the composition for eating and drinking. 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.

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.

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. The method of grind | pulverizing is mentioned (refer Unexamined-Japanese-Patent No. 2004-000210). Further, for example, there is a method of cutting barley stalks and leaves, then performing a blanching treatment, then twisting and then drying and pulverizing (see Japanese Patent Application Laid-Open No. 2002-0665204 and Japanese Patent No. 3428956). Further, for example, there is also a method of drying and coarsely pulverizing barley foliage, heating at 110 ° C. or higher, and further finely pulverizing (see Japanese Patent Application Laid-Open No. 2003-033151 and Japanese Patent No. 3277181).

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. It is made into pieces and has fluidity.

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 squeezing juice by a mechanical crushing means such as a mixer or a juicer, and obtaining a squeezed liquid by removing coarse solids by means such as sieving or filtration, if necessary. . Specific examples include the methods described in JP-A-08-245408, JP-A-09-047252, JP-A-5-7471, JP-A-4-341153, and the like. Can be appropriately selected and implemented by those skilled in the art.

In addition, as a method for obtaining barley foliage extract, 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, followed by stirring and heating as necessary. And extraction methods. The extract may be concentrated as necessary.

Among the processed stalks and leaves of the above 6 barley barley, in particular, the use of a dry powder of stalks and leaves, in the present invention, it is possible to make the food and drink composition more vivid and have a good flavor, It is preferable because it can be abundant.

As another aspect of the present invention, a method for cultivating the stalks and leaves of the six-row barley of the present invention is provided. The method of the present invention includes a step of cultivating seeds or seedlings of Rojo barley using soil containing at least a part of black soil. As yet another aspect of the present invention, there is provided a black soil farming method characterized by cultivating Rojo barley using soil containing at least a portion of black soil. In the method and farming method of the present invention, any step can be adopted as long as the purpose of cultivating the stalks and leaves of the six-row barley of the present invention is not impaired before or after the above step.

In the solid content of the food / beverage product composition, the content of barley foliage is dry mass, and the lower limit is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and more preferably 1% by mass or more. More preferably, 10% by mass or more is particularly preferable, most preferably 20% by mass or more, and the upper limit is preferably 99.9% by mass or less, more preferably 90% by mass or less, and particularly preferably 80% by mass or less. . When the content of the stalks and leaves of the six-row barley of the present invention is less than 0.1% by mass, the effects of the present invention may not be sufficiently exhibited.

As another aspect of the present invention, there is provided a edible composition comprising the stalks and leaves of the sixth barley barley of the present invention or the stalks and leaves of the sixth barley barley obtained by the method of the present invention, preferably a food and drink composition for green juice. The form of the composition for eating and drinking of the present invention is not particularly limited, and can be any form. As a form of the composition for eating and drinking of the present invention, for example, a form suitable for oral intake such as food and drink, specifically, powder, granule, granule, tablet, bar, plate, block, solid , Round, liquid, bowl, paste, cream, capsule like hard capsule or soft capsule, caplet, tablet, gel, jelly, gummy, wafer, biscuit, cookie, cake , Chewable form, syrup form, stick form and the like.

Specific examples of the composition for eating and drinking according to the present invention include various beverages such as soft drinks, various foods such as bread / confectionery and noodles, and cooked products. The drinks here include green juice, juice, shakes, smoothies by adding fruit juice, vegetables, dairy products, etc., soft drinks, carbonated drinks, and their forms. Can be mentioned. The beverage here includes not only a liquid composition but also a solid composition, which is mixed with a solvent such as water at the time of drinking to form a liquid beverage. In addition, as bread and confectionery, bread such as white bread, sweet bread, French bread, British bread, muffin, steamed bread, donut, waffle, cakes such as butter cake, sponge cake, chiffon cake, hot cake, sherbet , Frozen desserts such as ice, jelly, cookies and the like. Examples of noodles include udon and raw noodles. Examples of cooked products include soups such as curry, stew, miso soup and vegetable soup, and powder seasonings and the like.

The composition for eating and drinking according to the present invention is in a powder form (powder, granule, etc.) and is in a form in which a mixture mixed with water is orally ingested. This is preferable because the composition is vivid when mixed with water. Moreover, when the composition for eating and drinking of the present invention is in a solid form, as described above, this is made into a liquid mixed with water and can be taken orally such as drinking the liquid, Depending on the taste and the like, it may be taken orally as a solid. Further, not only water but also milk, soy milk, fruit juice drink, whey drink, soft drink, yogurt, hot cake mix 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.

[2. Stalks and leaves of Rokujo barley cultivated in the Aso area of Kumamoto Prefecture of the present invention]
The stalks and leaves of Rokujo barley used in the present invention are characterized by being cultivated in the Aso area of Kumamoto Prefecture. According to the weather statistics information on the Japan Meteorological Agency website, the climate of the Aso region in 2012 (for example, Takamori) is an average annual precipitation of 240 mm / month, an average annual temperature of 12.8 ° C, and an average average sunshine duration of 135 hours / month. .

On the other hand, the climate (2012) of Hokkaido (for example, Obihiro) where many barley is cultivated has an average annual precipitation of 98.1 mm / month, an annual average temperature of 7.2 ° C, and an average annual sunshine duration of 157 hours / month. Similarly, the climate (2012) of Saga Prefecture (for example, Tosu), where many barley are grown, has an average annual precipitation of 190 mm / month, and the climate of Tosu and neighboring Kurume has an average annual precipitation of 238. 0.9 mm / month, annual average temperature of 12.8 ° C., annual average sunshine duration of 135 hours / month.

In this way, the climate varies greatly from region to region and affects the growth of barley, and as a result, the amount of nutrients contained in the barley foliage. When the growth of barley is affected, for example, the suitability for cultivation such as length, parting, color, leaf width, stem diameter, leaf length, leaf thickness, etc. may change. As described in 1 above, the length, parting, color, stem diameter and leaf width of the six-joo barley are characteristics that affect the quality of the raw material of the composition for eating and drinking.

Rokujo barley cultivated in the Aso area is selected from the group consisting of length, parting, color, stem diameter and leaf width, for example, when the cultivation conditions and days are the same as those cultivated in the Tosu area It is not particularly limited as long as at least one characteristic is good as a raw material of the food and drink composition, preferably 1.1 times or more than those cultivated in the Tosu area, Preferably one of these characteristics is 1.2 times or more compared to that cultivated in the Tosu area, more preferably 1.3 times or more of these one characteristic compared to those cultivated in the Tosu area or these These two characteristics are 1.1 times or more than those cultivated in the Tosu area. For example, if the barley leaf width cultivated in the Tosu area is 5 cm and the barley leaf width cultivated in the Aso area is 6 cm, the barley leaf width cultivated in the Aso area is the same as that cultivated in the Tosu area. Compared to 1.2 times or more. In the above comparison, it is preferable to use the cultivation days after the 15th day.

Nutrients contained in Rokujo barley cultivated in the Aso region are not particularly limited, for example, lipids, carbohydrates, dietary fiber, various vitamins, folic acid, calcium, magnesium, potassium and other inorganics, polyphenols, chlorophyll, Examples include various amino acids such as protein, lipid, carbohydrate, dietary fiber, sodium, vitamin A, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin C, vitamin E, vitamin K ₁ , biotin, pantothenic acid, carotene, folic acid, niacin, calcium, magnesium, potassium, phosphorus, zinc, copper, iron, manganese, chromium, iodine, aspartic acid, alanine, arginine, isoleucine, glycine, glutamic acid, cysteine, threonine , Tyrosine, tryptophan, valine, fe Examples include nylalanine, proline, methionine, lysine, leucine, total amino acids, octacosanol, catechin, gluconic acid, polyphenol, chlorophyll, lutein, γ-aminobutyric acid, β-glucan and the like. Here, SOD-like activity is also included.

Examples of nutrients that are significantly contained in the stalks and leaves of the six-row barley of the present invention include, for example, amino acids, and are preferably asparagine, glutamine, aspartic acid, and glutamic acid. Some of these amino acids are also umami ingredients and are thought to affect taste. In addition, these amino acids were found to be significantly abundant in the stems and leaves of Rojo barley grown in the Aso region when the same Rojo barley was cultivated in Hokkaido and Aso, respectively.

In addition, for example, when the cultivation conditions and the number of cultivation days are the same for Rokujo barley cultivated in the Aso region, the total amino acid amount and the total chlorophyll amount tend to be higher than those cultivated in the Tosu region. Therefore, the stalks and leaves of Rokujo barley in the present invention have a high total amino acid amount, a total chlorophyll amount, or all of them in comparison with those cultivated in the Tosu area about 31 days after the start of cultivation. Is preferred. Moreover, it is more preferable that the total amount of amino acids and the total amount of chlorophyll of the six-row barley stalks and leaves in the present invention is not low as compared with that cultivated in the Tosu area about 31 days after the start of cultivation.

As another aspect of the present invention, there is provided an Aso caldera farming method characterized by cultivating Rojo barley in the Aso area of Kumamoto Prefecture. In the agricultural method of the present invention, any step can be adopted as long as the purpose of cultivating the stalks and leaves of the six-row barley of the present invention is not impaired before or after the above step.

The stalks and leaves of Rokujo barley of the present invention can be processed into a composition for eating and drinking such as green juice. When using the stalks and leaves of Rokujo barley of the present invention as the raw material of the composition for eating and drinking, one kind of specific Rokujo barley can be used alone, or it can be used in combination with two or more varieties together. Can do. In addition to the processing method for food-drinking compositions, the characteristics of Rokujo barley, the form of additives and food-drinking compositions that may be blended as food-drinking compositions are described in [1. Reference can be made to the corresponding description in the stalks and leaves of Rokujo barley cultivated using soil containing black soil of the present invention. A preferred embodiment of the present invention is stalks and leaves of Rokujo barley cultivated using soil containing at least a part of black soil in the Aso area of Kumamoto Prefecture.

[3. Cultivation method of barley foliage that is cultivated under the condition that a daily average of 10 ° C. or more of the present invention continues for 3 months or more]
Six-joe barley is as described in 1 above, and Nijo-barley has two rows of fruit on the ear. Examples of Nijo-barley include Nishinohoshi, Haruka Nijo, Nishino-chikara, Harushizuku, and the like. In the present invention, any barley may be used, but six-row barley is preferred.

The method for cultivating barley foliage according to the present invention is cultivated under conditions in which a daily average of 10 ° C. or more continues for 3 months or more on a monthly average. If the daily range is less than 10 ° C, the growth of plant height after sowing is poor. Preferably, the daily difference is 10 ° C. to 20 ° C. on a monthly average, more preferably 10 ° C. to 15 ° C., and still more preferably 10 ° C. to 13 ° C. The daily difference is a difference (temperature difference) between the highest temperature and the lowest temperature in one day.

Since barley foliage does not grow much when the temperature is below 4 ° C, the average daily temperature is preferably at least 4 ° C or higher. Moreover, since it is not suitable for barley cultivation even if the temperature is too high, the average daily temperature is preferably 30 ° C. or less.

Until the barley is harvested, preferably until the young barley leaves are harvested, it is preferable that the daily range of 10 ° C. or more on a monthly average continues stably. Since barley young leaves are generally cultivated for 20 to 90 days, an average daily difference of 10 ° C. or more is required during that period. In addition, it is preferable to cultivate in a period in which a daily average of 10 ° C. or more continues for 3 months or more on a monthly average, and a daily difference of 10 ° C. or more on a monthly average is 3 months or more, preferably 6 months or more, more preferably 9 months or more. If it is cultivated in the following place, it can be repeatedly harvested.

As for the above-mentioned daily range, barley may be cultivated by selecting a field under such natural conditions, or barley may be cultivated in a field such as a green house where such conditions can be made artificially.

Cultivation conditions other than the above-mentioned daily range, for example, cultivation temperature, day length, drainage, seed preparation, soil improvement, soil pH, fertilization, plowing / land preparation, sowing, weeding, treading pressure / drainage, pest control, etc. Can be selected easily, but for example, “2. Wheat Cultivation Standards” in “Cultivation Standards for Rice, Wheat, and Soy” by the Ministry of Agriculture, Forestry and Fisheries You can refer to “Teruhen”.

The above daily range affects the growth of barley, and as a result, the amount of nutrients contained in the barley foliage. When the growth of barley is affected, for example, the suitability for cultivation such as length, parting, color, leaf width, stem diameter, leaf length, leaf thickness, etc. may change. As described in 1 above, the height, parting, color, stem diameter, and leaf width of barley are characteristics that affect the quality of the raw material of the composition for eating and drinking.

Barley cultivated under conditions in which a daily average of 10 ° C or higher lasts for 3 months or more, for example, compared to that cultivated under conditions in which the daily average of 10 ° C or higher in monthly average is less than 3 months If the cultivation days are the same, it is not particularly limited as long as at least one characteristic selected from the group consisting of length, parting, color, stem diameter and leaf width is good as a raw material for the food and drink composition, Preferably, one of these characteristics is 1.1 times or more, more preferably, one of these characteristics is 1.2 times or more, more preferably, one of these characteristics is 1.3 times or more, or these two characteristics are 1.1 times or more. For example, barley leaves grown under conditions where the average daily temperature of 10 ° C or higher is less than 3 months on average is 5 cm and cultivated under conditions where the daily average of 10 ° C or higher continues for 3 months or longer on average When the barley leaf width is 6 cm, the barley leaf width cultivated under conditions in which the daily average of 10 ° C. or more continues for 3 months or more on a monthly average is less than 3 months on the daily average of 10 ° C. or more on a monthly average It becomes 1.2 times or more compared with what was cultivated under conditions. In the above comparison, it is preferable to use the cultivation days after the 15th day.

According to the cultivation method of the present invention, the plant height becomes 30 cm or more in about one month after sowing, and the growth of barley can be promoted. In addition, the contents of the five major nutrients of carbohydrates, proteins, lipids, vitamins, minerals, plant-specific pigments, organic compounds, etc., which are components contained in the barley foliage harvested by the cultivation method of the present invention are improved. it is conceivable that. Specifically, protein, lipid, carbohydrate, dietary fiber, sodium, vitamin A, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin C, vitamin E, vitamin K ₁ , biotin, pantothenic acid , Carotene, folic acid, niacin, calcium, magnesium, potassium, phosphorus, zinc, copper, iron, manganese, chromium, iodine, aspartic acid, alanine, arginine, isoleucine, glycine, glutamic acid, cysteine, threonine, serine, tyrosine, tryptophan, Examples include valine, phenylalanine, proline, methionine, lysine, leucine, total amino acids, octacosanol, catechin, gluconic acid, polyphenol, chlorophyll, lutein, γ-aminobutyric acid, β-glucan and the like. Furthermore, it is considered that SOD-like activity (superoxide scavenging activity) is also improved.

Examples of nutrients that are significantly abundant in barley stalks and leaves cultivated by the method of the present invention include amino acids, preferably asparagine, glutamine, aspartic acid, serine, glutamic acid, histidine, glycine, threonine, valine and isoleucine. It is. Some of these amino acids are also umami ingredients and are thought to affect taste. In addition, these amino acids are significantly more prominent in barley foliage cultivated under conditions where the average daily temperature of 10 ° C or higher lasts for 3 months or more when the same six-row barley is grown in different areas. It was found that many were included.

In addition, barley cultivated under a condition where a daily average of 10 ° C. or higher lasts for 3 months or more is, for example, cultivated under a condition where the monthly average of 10 ° C. or higher is less than 3 months. In comparison, when the cultivation days are the same, the total amino acid amount and the total chlorophyll amount tend to increase. Therefore, the barley foliage obtained by the cultivation method of the present invention is about 31 days after the start of cultivation, as compared with that cultivated under a condition where the daily average difference of 10 ° C. or more is less than 3 months on average, It is preferable that the total amino acid amount, the total chlorophyll amount, or all of them are high. Moreover, the barley foliage obtained by the cultivation method according to the present invention is about 31 days after the start of cultivation, as compared with that cultivated under conditions where the daily average difference of 10 ° C or more is less than 3 months on a monthly average basis. More preferably, the total amount of amino acids and the total amount of chlorophyll are not all low.

The stalks and leaves of Rokujo barley of the present invention can be processed into a composition for eating and drinking such as green juice. When using the stalks and leaves of Rokujo barley of the present invention as the raw material of the composition for eating and drinking, one kind of specific Rokujo barley can be used alone, or it can be used in combination with two or more varieties together. Can do. In addition to the processing method for food-drinking compositions, the characteristics of Rokujo barley, the form of additives and food-drinking compositions that may be blended as food-drinking compositions are described in [1. Reference can be made to the corresponding description in the stalks and leaves of Rokujo barley cultivated using soil containing black soil of the present invention. A preferred embodiment of the present invention is stalks and leaves of Rojo barley cultivated in the Aso area of Kumamoto Prefecture under a condition that a daily average of 10 ° C. or more on a monthly average continues for 3 months or more. Another preferred embodiment of the present invention is stalks and leaves of Rojo barley cultivated using soil containing at least a part of black soil under a condition where a daily average of 10 ° C. or more continues for 3 months or more on a monthly average. A more preferred embodiment of the present invention is a six-row barley cultivated using soil containing at least a portion of black soil in the Aso area of Kumamoto Prefecture, where the daily average of 10 ° C. or more continues on a monthly average for 3 months or more. It is a foliage.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these Examples.

[1. Comparative evaluation of barley cultivated using black soil, red soil or mixed soil]
1. We put black soil in a cultivation planter that uses black soil, and each planter has four varieties of six-row barley “Silky Snow”, “Shunrai”, “Fiber Snow” and “Kashima Goal” or Nijo Barley “Nishino Hoshi” and “Haruka” 4.8 g of three varieties of “Nijo” and Rokujo barley “Ichibanboshi” were sown (20 g / m ² ). The above six varieties of barley were cultivated by ordinary plant cultivation methods such as water supply and weed management. For “Kashima Goal” and “Haruka Nijo” seeds, those provided by the Kyushu Okinawa Agricultural Research Center of the National Agriculture and Food Research Organization were used.

2. Cultivation Using Mixed Soil Barley was cultivated in the same manner as in 1 above, except that a mixed soil of black soil and red soil (black soil: red soil = 1: 9) was used instead of black soil. In addition, red soil used what dried by the sun drying and crushed the solidified part.

3. Cultivation using red soil Barley was cultivated in the same manner as in 1 above, except that red soil was used instead of black soil. In addition, red soil used what dried by the sun drying and crushed the solidified part.

Table 2 summarizes the cultivar used, soil, and cultivation time for the above cultivation conditions 1 to 3.

4). Evaluation Example 1
About six-row barley under cultivation, length (length), number of divisions, stem diameter (thickness), leaf width (width) and color (use a scale, the higher the value, the better the color) at 10-day intervals It was measured. Table 3 shows the relative values of Kuroboku soil and mixed soil based on the measured value of red soil. As shown in Table 3, Rokujo barley cultivated in black soil or mixed soil of black soil and red soil, compared to those cultivated in red soil, in the same cultivation days, the length, the number of parts, the stem diameter, It was excellent in any of the characteristics of leaf width and color, or two or more of these characteristics. In addition, germination occurred about 3 days after the start of cultivation under the conditions using the black soil, whereas it germinated around 7 days after the start of cultivation under the conditions using the red soil and the mixed soil. From this, it was found that the number of germination days can be shortened by using black mycelium.

Similarly, characteristics such as length, number of parts, color, leaf width, and stem diameter were measured on the 6th barley under cultivation on the 5th, 11th, 17th and 21st days after sowing. Table 4 shows the measured values of black soil and red soil, and the relative values of black soil based on the measured values of red soil. As shown in Table 4, Rokujo barley cultivated with black soil is one of the characteristics of length, number of parts, stem diameter, leaf width, and color in the same cultivation days as compared to cultivated with red soil. Or it was excellent in these 2 or more types of characteristics. However, even with the same Rokujo barley, this tendency was weak for Ichibanboshi. From these results, it was found that the growth of fiber snow, silky snow, and shung rai can be increased when cultivated with black soil as compared with cultivated with red soil.

* In the table, “ND” indicates that there is no data.

5. Evaluation example 2
After washing the stems and leaves of the six-row barley “Silky Snow” and “Kashimagoru” and the two-row barley “Nishinohoshi” and “Haruka Nijo” harvested 33 days after the start of cultivation, 1 g of the obtained leaves were removed after removing attached mud and the like. The total polyphenol content (mass%) was measured using chlorogenic acid as a standard substance by the Folin-Denis method (edited by the Japan Food Analysis Center Foundation, commentary on the 5th Japan Food Standard Composition Table Analysis Manual). The results are shown in Table 5. As Table 5 shows, in Rokujo barley “Silky Snow” and “Kashima Goal”, the total amount of polyphenols tended to increase when cultivated in black soil and mixed soil, compared to when cultivated in red soil. . On the other hand, in Nijo barley “Nishinohoshi” and “Haruka Nijo”, such a tendency was not observed. This indicates that when cultivated with soil containing at least part of black soil, stalks and leaves of six-joo barley having a relatively high total polyphenol content can be obtained.

6). Evaluation Example 3
After washing the harvested stems and leaves 33 days after the start of cultivation, the adhering mud and the like are removed, and then the resulting stems and leaves are squeezed using a juicer, and the resulting squeezed liquid is used to perform automatic precolumn using HPLC. The amino acid content was measured by a derivatization method. As a result, similar to the total amount of polyphenols, the amino acid content of the six types of barley tended to increase when grown on black soil and mixed soil compared to when grown on red soil. . This indicates that when cultivated with soil containing at least a portion of black soil, six-row barley foliage with a relatively high amino acid content can be obtained.

[2. Comparison of temperature difference between Aso and Tosu areas]
Aso area and Tosu area were selected as areas for cultivating barley, and on October 2, 2013, barley was sown and cultivated in each field. In this specification, Aso area refers to the area showing the same climate in the Sono area of Mt. Aso including Kikuchi in Kumamoto prefecture. Tosu area refers to Tosu in Saga prefecture and Kurume in Fukuoka prefecture. An area that has a similar climate in the whole flat area.

Regarding the temperature and temperature difference during the cultivation period, data from October 1 to December 31, 2013 in the Aso region (Kikuchi) and Tosu region (Kurume) are shown in Tables 6 and 7 (from the Japan Meteorological Agency website). Table 8 shows a summary of average temperatures and temperature differences from October to December 2013 for each month.

From Table 6 to Table 8, it was found that the daily difference (temperature difference) for three months from October to December in the Aso region was continuously 10 ° C or higher. In contrast, the daily difference (temperature difference) for three months from October to December in the Tosu area was less than 10 ° C.

Table 9 below shows the temperature data (measurement period from 1981 to 2010 from the Japan Meteorological Agency website) for the Aso region (Kikuchi) and Tosu region (Kurume).

According to Table 9, in the Aso region, the daily difference (temperature difference) is 10 ° C or more per year, specifically 11.3 ° C per year, and the daily difference is 9 months from September to May. It was found that the average was 10 ° C. or higher. In the Tosu region, the daily range is less than 10 ° C on average per year, specifically 9.3 ° C per year, and the daily range is over 10 ° C per month for two months from April to May. all right.

[3. Growth comparison evaluation of barley cultivated in Aso area and Tosu area (1)]
In the fall of 2013, in the fields of the Aso and Tosu areas, we cultivated Nijo barley Nishinohoshi, Rokujo barley fiber snow, Silky snow and Shunrai, and in the Aso area, 8th day, 19th day, 29th day after sowing, On the 39th, 44th, 51st and 63rd days, on the 8th, 15th, 27th, 34th, 41st, 49th and 63rd days after sowing in the Tosu area The plant height was measured. The results are shown in Table 10 below.

From Table 10, when plant height was compared by the number of days after sowing in the Aso area and the Tosu area, it turned out that the growth when cultivated in the Aso area is good in any variety. Furthermore, in the Aso area, all barley varieties tested were 40 cm or more on the 39th day after sowing, and there was a clear difference in growth in about one month compared to those cultivated in the Tosu area.

Moreover, when comparing the plant height on the 39th day after sowing in the Aso region and the plant height on the 41st day after sowing in the Tosu region, the cultivation period in the Aso region is 2 days shorter. It was found that the person grew more than the Tosu area.

Furthermore, Table 11 shows the results of comparison of the days after sowing when the height exceeded 45 cm in each cultivar during cultivation in the fall of 2013.

As shown in Table 11, when cultivated in the Aso region, the number of days with a height exceeding 45 cm was shorter in all varieties, indicating better growth compared to the Tosu region.

From the above, barley cultivated under conditions where the daily difference of 10 ° C or more on a monthly average lasts for 3 months or more has improved growth compared to barley cultivated under conditions that do not satisfy such conditions, It was found that barley stems and / or leaves can be efficiently grown.

[4. Comparative growth evaluation of barley grown in Aso and Tosu areas (2)]
In the fall of 2014, in the fields of the Aso and Tosu areas, cultivated fiber-snowed barley, silky snow, shunrai and ichibanboshi in each field, and planted ( Characteristics such as length), number of divisions, color (a scale was used, and the higher the value, the better the hue), leaf width (width) and stem diameter (thickness) were measured. Table 12 shows the relative values of Aso area cultivated barley based on the measured values of Aso area cultivated barley and Tosu area cultivated barley and the measured values of Tosu area cultivated barley. As shown in Table 12, among the six barley cultivated in the Aso area, fiber snow, silky snow and shunrai are generally superior in the above characteristics in the same cultivation days as compared to those cultivated in the Tosu area. It was. However, even with the same Rokujo barley, this tendency was weak for Ichibanboshi. From these results, it was found that cultivating in the Aso area can increase the growth of fiber snow, silky snow and shunrai than cultivating in the Tosu area.

* In the table, “ND” indicates that there is no data.

[5. Comparison of plant height of barley grown in Aso and Hokkaido areas]
In spring 2013, in Hokkaido and Aso, Nishinohoshi of Nijo Barley, Fiber Snow of Shijo Barley, Silky Snow and Shunrai were cultivated and the plant height of about 60 days after sowing was measured.
The results are shown in Table 13. The unit of numerical values in the table is “cm”.

[6. Comparison of plant height of barley grown in Aso, Tosu and Hokkaido areas]
In the spring of 2013, we cultivated Nishinohoshi of Nijo Barley, Fiber Snow of Shijo Barley, Silky Snow and Shunrai in fields in the Aso, Tosu and Hokkaido areas, and compared the number of days after sowing where the height exceeded 45 cm in each variety The results are shown in Table 14.

As shown in Table 14, when cultivated in the Aso region compared to the Tosu region and the Hokkaido region, the number of days with a height exceeding 45 cm was short in all varieties, indicating that the growth was good.

[7. Comparative evaluation of amino acid content of barley cultivated in Aso, Tosu and Hokkaido areas]
In the spring of 2013, in the Aso area, Tosu area and Hokkaido area, fiber snow, silky snow and shungrai, which are six-rowed barley, and Nishinohoshi, which is two-rowed barley, were cultivated for about 70 days, and the foliage was harvested. This was cut into pieces, and the juice was obtained by squeezing the pieces.

The amino acid content per 100 g of squeezed juice was measured by an automatic precolumn derivatization method using HPLC. A sample solution was prepared by adding 500 μL of 0.1N HCl to 500 ml of the above-described squeezed leaf juice, mixing well, centrifuging at 15,000 rpm for 10 minutes, and filtering the supernatant with a 0.45 μm membrane filter. The results are shown in Table 15.

In all varieties, in general, those cultivated in the Aso region have clearly higher contents of asparagine, glutamine, aspartic acid and glutamic acid in the foliage than those cultivated in the Hokkaido region and Tosu region. I understood. Moreover, compared with Nijo barley (Nishinohoshi), the content of Rojo barley (Fiber Snow, Silky Snow, Shunrai) tended to be improved.

[8. Amino acid content comparison evaluation of barley cultivated in Aso area and Tosu area]
In the fall of 2013, in Aso and Tosu areas, except for using stems and leaves that were cultivated and harvested for about 70 days from sowing, Nishinohoshi, Nijo barley, and fiber snow, silky snow, and Shunrai, which are six barley, were used. The total amino acid content per 100 g of dried powder of stems and leaves was measured by an automatic precolumn derivatization method using HPLC. The results are shown in Table 16.

In any varieties, when cultivated in the Aso region, the content of asparagine, glutamine, aspartic acid, serine, glutamic acid, histidine, glycine, threonine, valine and isoleucine is clearly in the foliage compared to those cultivated in the Tosu region. I found it expensive. Moreover, compared with Nijo barley (Nishinohoshi), the content of Rojo barley (Fiber Snow, Silky Snow, Shunrai) tended to be improved.

[9. Evaluation of total amino acid content and total chlorophyll content of barley cultivated in Aso and Tosu areas]
In the fall of 2014, in Aso area and Tosu area, the same as 7 above, except that the stalks and leaves were cultivated and harvested for about 31 days from sowing of fiber snow, silky snow, shunrai and ichibanboshi and nishinohoshi which are Nijo barley. In addition, the total content of amino acids per 100 g of squeezed juice was measured by an automatic precolumn derivatization method using HPLC.

The total amount of chlorophyll was measured for the squeezed juice of the foliage. A small amount of 800 μL of acetone and calcium carbonate was added to 200 μL of the above-described squeezed leaf juice, mixed well, and left in a dark room for 1 day. Centrifugation (15,000 rpm, 5 minutes) was performed, and the supernatant was used as a sample stock solution. A sample solution diluted with 80 vol% acetone was used as a sample solution, and 200 μL was dispensed into a 96-well plate. Absorbance was measured at 750 nm and 663 nm and 645 nm on a varioscan. The amount of chlorophyll [mg / 100g] was determined by the following formula.
Chlorophyll a [μg / mL] = 12.7 × (A ₆₆₃ −A ₇₅₀ ) −2.59 × (A ₆₄₅ −A ₇₅₀ )
Chlorophyll b [μg / mL] = − 4.67 × (A ₆₆₃ −A ₇₅₀ ) + 22.9 × (A ₆₄₅ −A ₇₅₀ )
Chlorophyll amount [mg / 100 g] = (Chlorophyll a + b) [μg / mL] × Dilution ratio × 0.1
A ₇₅₀ : Absorbance at ₇₅₀ nm A ₆₆₃ : Absorbance at ₆₆₃ nm A ₆₄₅ : Absorbance at ₆₄₅ nm

About the measurement result of the amount of total amino acids and the amount of total chlorophyll, the relative value of the Aso area cultivation barley on the basis of the measurement value of Aso area cultivation barley and Tosu area cultivation barley and the measurement value of Tosu area cultivation barley is shown in Table 17. As shown in Table 17, among the six barley cultivated in the Aso region, Fiber Snow, Silky Snow and Shunrai affect the total amino acid amount and color that affect the flavor compared to those cultivated in the Tosu region. The total amount of chlorophyll was excellent. However, even with the same Rokujo barley, this tendency was not observed for Ichibanboshi. From these results, the Aso region has a better flavor and beautiful appearance than the Tosu region, so it is highly suitable for cultivation, is rich in nutrition, and has a high preference for green juice. It was found that fiber snow, silky snow and shung rai suitable for the product can be cultivated.

According to the present invention, it is possible to provide a health food with a high content of raw material-derived nutrients and umami components. Moreover, according to this invention, the cultivation method which can raise a taste and a nutritive value can be provided simultaneously with growing the stem and / or leaf of barley efficiently in a short period of time.

Claims (13)

Six-row barley leaves and / or stems cultivated using soil containing at least a portion of black soil. Six-row barley leaves and / or stems that are cultivated using soil containing at least a part of black soil and used in a composition for eating and drinking. Compared to those cultivated using red soil, at least one characteristic selected from the group consisting of length, parting, color, stem diameter and leaf width is superior, and six strips used in a composition for eating and drinking Barley leaves and / or stems. A method for cultivating leaves and / or stems of Rojo barley used in a composition for eating and drinking, comprising a step of cultivating seeds or seedlings of Rojo barley using soil containing at least a portion of black Ichi. The dietary composition containing the leaf and / or stem of the Rojo barley of any one of Claims 1-3, or the leaf and / or stem of the Rojo barley obtained by the method of Claim 4. Rokujo barley leaves and / or stems grown in the Aso area of Kumamoto Prefecture. A composition for eating and drinking comprising the barley leaves and / or stems according to claim 6. A method for cultivating barley stems and / or leaves, which is cultivated under conditions in which a daily average difference of 10 ° C or more on a monthly average lasts for 3 months or more. The method according to claim 8, wherein the cultivation period is from sowing to before heading. A composition for eating and drinking comprising barley stems and / or leaves cultivated by the method according to claim 8 or 9. Barley stalks and / or leaves cultivated under conditions in which a daily average difference of 10 ° C. or more lasts for 3 months or more on average. A black soil farming method characterized by cultivating Rojo barley using soil containing at least a portion of black soil. Aso caldera farming method characterized by cultivating Rokujo barley in the Aso area of Kumamoto Prefecture.