JP7140466B2 - Dried edible barley root and production method - Google Patents

Description

TECHNICAL FIELD The present invention relates to an edible dried barley root and a method for producing the same.

In recent years, green juice has become widely known as a health food. Young barley leaves are one of the main raw materials of the beverage composition for green juice. and stems, hereinafter referred to as "leaf") are harvested, sterilized, dried, and pulverized to obtain a processed product used as a component of a beverage composition for green juice. (See Patent Document 1, for example).

However, after harvesting the barley leaves, the roots were discarded. If the roots of barley after harvesting the leaves can also be used as a component of a food composition, the cultivated barley can be effectively utilized, which is environmentally friendly and economical.

JP 2015-109822

It is an object of the present invention to provide an edible dried edible product comprising barley roots grown in a state having leaves and roots.

In order to achieve the above object, the present inventors hydroponically cultivated barley, sterilized the roots of barley during cultivation, and blanched after harvesting to produce an edible dried edible product with a low number of viable bacteria suitable for food. The inventors have found that the product can be obtained, and have completed the present invention.

According to one aspect of the present invention, there is provided a dried edible product containing barley roots grown in a state having leaves and roots and having a viable count of less than 3.0×10 ³ cells/g.

According to another aspect of the present invention, there is provided a method for producing a dried edible product comprising blanching and drying barley roots grown in a state having leaves and roots.

According to the present invention, when the barley leaves are harvested, the barley roots can also be effectively utilized for food.

Embodiments of the present invention will be described below.

The present invention provides an edible dried product containing dried barley roots grown in a state having leaves and roots and having a viable count of less than 3.0×10 ³ cells/g. The term "leaf part" refers to the part where the leaf and the stem are combined.

Barley includes two-rowed barley and six-rowed barley. Barley is harvested from seeds or seedlings after it has been grown with leaves and roots. The barley at the time of harvest is not particularly limited as long as it has leaves and roots. is grown to a total length of 10 to 50 cm, and more preferably, the barley has been grown to a total leaf length of 15 to 50 cm before the ears are attached. The full length of the leaf part is also referred to as the plant height, and refers to the length from the tip of the leaf part to the part where the leaf part rises from the root or seed (hereinafter referred to as "rising part of the leaf part").

The dried edible material containing dried barley roots may consist only of dried barley roots, or the dried barley roots may further contain dried seeds. . The ratio of the dried barley root in the dried edible material is not particularly limited, but is, for example, 30% by weight or more, preferably 50% by weight or more, more preferably 80% by weight or more, still more preferably 90% by weight or more, particularly 95% by weight or more. % by weight or more.

In one embodiment, the edible dry matter comprises dried roots and dried seed portions of barley grown in a state having leaf portions and roots. The seed portion includes the seed portion remaining after germination of the barley and the seed portion of the barley remaining ungerminated. For example, if the barley has no seed parts left ungerminated, the seed parts refer only to the seed parts remaining after germination of the barley. The ratio of the total amount of dried barley roots and dried seeds in the dried edible material is not particularly limited, but is preferably 80% by weight or more, more preferably 90% by weight or more, and particularly 95% by weight. That's it.

In another embodiment, the edible dry matter comprises dried leaf portions, dried roots, and dried seed portions of barley grown with leaves and roots. The ratio of the total amount of the dried leaves, dried roots, and dried seeds in the dried edible material is not particularly limited, but is preferably 80% by weight or more, more preferably 90% by weight or more, and particularly is 95% by weight or more.

In yet another embodiment, the edible dry matter comprises dried barley roots grown with leaves and roots. The proportion of the dried barley root in the dried edible material is not particularly limited, but is preferably 80% by weight or more, more preferably 90% by weight or more, and particularly 95% by weight or more.

In another embodiment, the edible dry matter comprises dried barley roots grown with leaves and roots, and dried leaves. The ratio of the total amount of dried roots and dried leaves in the dried edible product is not particularly limited, but is preferably 80% by weight or more, more preferably 90% by weight or more, and particularly 95% by weight or more. be.

Dried barley roots are obtained by removing moisture from harvested barley roots by natural drying or artificial drying. A known drying method can be used for artificial drying, and examples thereof include freeze-drying and drying using a dryer.

The dried edible product containing dried barley roots of the present invention has a viable count of less than 3.0×10 ³ cells/g. This value is below the general bacteria count of 5 x 10 ⁴ /g or less, which is the standard standard set by the Japan Health and Nutrition Food Association for barley grass, which is a health food, and is sufficient for consumer consumption. Good value.

The present invention also provides crushed products obtained by further crushing dried edible products containing dried barley roots. The crushing of the dried edible product includes a method of crushing or pulverizing the dried edible product with a crusher or pulverizer such as a mill, crusher, grinder or mixer. The degree of crushing is not particularly limited as long as the dried product before crushing is crushed to a size smaller than that at the time of harvesting, but is crushed into powder, for example. A powder form is advantageous in that it can be mixed with grain flour or added to a beverage composition such as green juice.

The dried edible product containing the dried barley root of the present invention is a solid or liquid product such as cookies, biscuits, confectionery using grain flour such as rice crackers; bread; supplements; It can be used for various foods.

The dried edible product preferably contains 100 g of dried barley root, and the amount of γ-aminobutyric acid (also referred to as GABA) in the dried edible product is 50 mg or more, preferably 60 mg or more, and more preferably 70 mg or more. . GABA is known to have an antihypertensive effect, but surprisingly it was found that the amount of GABA in barley roots, including seed parts, is higher than in barley leaves.

Thus, the dried edible product containing the dried barley roots of the present invention utilizes the roots obtained during the cultivation of barley leaves, so that the cultivated barley can be effectively used. The use of dried edible products, including dried barley roots, is environmentally friendly as it minimizes the amount of waste generated during barley cultivation. In addition, it is economical because the content of barley-derived active ingredients such as GABA in the dried edible product can be increased. Next, an example of a method for producing an edible dried product from barley roots grown in a state having leaves and roots will be described.

First, barley seeds are washed and immersed in water or an aqueous solution for a certain period of time (eg, 30 minutes to 1 day each time) for a certain number of times (eg, 1 to 5 times). Optionally, the seeds may also be sterilized by known sterilization methods. Such sterilization methods include immersion in hot water, treatment with an aqueous sodium hypochlorite solution, ozone treatment, and the like. The water temperature during immersion in hot water is preferably 40° C. or higher and 60° C. or lower so as not to hinder the growth of barley, and the immersion time is preferably 10 seconds to 15 hours. The treatment with an aqueous sodium hypochlorite solution is preferably performed at a sodium hypochlorite concentration of 50 to 1000 ppm for a treatment time of 30 minutes to 6 hours. Optionally, the seeds may be subjected to known germination treatments before or after the sterilization treatment. Examples of such germination treatments include chemical treatments such as concentrated sulfuric acid and physical treatments such as mechanical seed coat removal.

The seeds are then grown hydroponically. Hydroponics can reduce the number of bacteria in roots and seeds as compared to open-field cultivation, and is therefore advantageous in edible as much of the barley portion as possible, including the roots. Usually, seeds are placed in a container for hydroponic cultivation such as a tray and cultivated in a hydroponic device or greenhouse. Preferably, the growing barley is sterilized during hydroponics. Sterilization is performed by adding barley or part thereof to known sterilized water for a certain period of time (eg, 1 minute to 1 day at a time, 5 days to the entire cultivation period) at a certain frequency (eg, 1 to 5 times a day). It can be done by exposing. Barley may be sterilized as a whole, including leaf, root, and seed portions, or the root and seed portions may be sterilized without sterilizing the leaves. When whole barley is sterilized, for example, water, an aqueous solution containing agricultural chemicals, sterilized water, or the like can be applied to the whole barley in the form of a shower, a mist, or a spray. Sterilization of the roots and seeds can be carried out by immersing the roots and seeds in a container containing, for example, an aqueous solution containing an agricultural chemical, sterilized water, or the like for a certain period of time. The dried edible product of the present invention has a viable count of less than 3.0×10 ³ /g. It is preferable to sterilize the whole including the seed portion and the root and seed portion separately. A known agricultural chemical or sterilizing water can be used for sterilization. Examples of sterilizing water include hypochlorous acid water (slightly acidic electrolyzed water).

Next, the barley is grown hydroponically until it has leaves and roots. Hydroponics may be carried out indoors or outdoors, but is preferably carried out indoors because of the ease of controlling the cultivation conditions. Facilities for indoor hydroponic cultivation are not particularly limited, and so-called plant factory facilities are exemplified. The facility may be provided with means for controlling hydroponics conditions, such as room temperature control means, light irradiation amount control means, and hydroponic water temperature control means.

Hydroponics may be carried out indoors or outdoors, but is preferably carried out indoors because of the ease of controlling the cultivation conditions. Facilities for indoor hydroponic cultivation are not particularly limited, and so-called plant factory facilities are exemplified. The facility may be provided with means for controlling hydroponics conditions, such as room temperature control means, light irradiation amount control means, and hydroponic water temperature control means.

The growth temperature of barley is not particularly limited, but the cultivation temperature is usually 4°C or higher, preferably 20°C to 30°C. This can promote the growth of barley. The temperature of the hydroponic solution is also preferably adjusted to be in the range of 20°C to 30°C.

The amount of light during the growth of barley is not particularly limited, but is preferably from 1 μmol/m ² s to 3,000 μmol/m ² s. The light source may be artificial light such as an incandescent lamp, fluorescent lamp, or LED, or natural light such as sunlight.

As described above, the barley at the time of harvest is not particularly limited as long as it has leaves and roots. It is barley grown to have a total leaf length of 10 to 50 cm, and more preferably grown to a total leaf length of 15 to 50 cm before the ears are attached.

After the barley is grown to have leaves and roots, the barley growth is harvested. At the time of harvesting, for example, an operator removes the entire growth from the container for hydroponic cultivation by hand or using a cutting device such as a cutter.

The harvest is then blanched. The blanching treatment is a treatment for keeping leaves and stems bright green, and includes hot water treatment, steaming treatment, and the like. Blanching also serves as a role of sterilization.

For blanching, it is more efficient to blanch the leaves, roots, and seeds all at once, but the blanching time for the leaves and roots is short in order to keep the leaves and stems bright green. is preferred. On the other hand, roots and seeds take longer to blanch than leaves because they are sterilized to an edible viable count. For this reason, according to the present invention, after blanching the entire leaf, root, and seed portions for a short period of time, the root and seed portions are blanched for a longer period of time, or the leaf and root portions are separated. Therefore, it is preferable to blanch the leaves for a short period of time and the roots for a longer period of time. The leaves and stems may be blanched together or separately. The root and seed portions may be blanched together or separately. In the former case, since there is no need to separate the barley roots and seeds, labor can be saved, which is preferable.

The blanching treatment is preferably performed in hot water or steam at 80 to 100 ° C. for 10 to 180 seconds in the case of leaves, and in hot water or steam at 80 to 100 ° C. in the case of seeds. 30 minutes or less, preferably 5 to 20 minutes, which is longer than the blanching time. As the steaming treatment of the leaf part, an intermittent steaming treatment in which the treatment of steaming the leaf part with steam and the treatment of cooling the leaf part are repeated at normal pressure or under pressure is preferable. In the intermittent steaming treatment, steam steaming treatment is preferably performed for 20 to 40 seconds. The cooling treatment is carried out so that the product temperature of the leaves is preferably 60°C or lower, more preferably 50°C or lower, and most preferably 40°C or lower. Further, in order to produce leaf powder rich in nutrients such as vitamins, minerals and chlorophyll, it is preferable to repeat the intermittent steaming treatment 2 to 5 times.

Optionally, the roots or root and seed parts after blanching are immersed in hot water, treated with aqueous sodium hypochlorite solution, treated with ozone to further reduce the viable bacterial count in the roots or root and seed parts. You may perform at least one of the sterilization methods, such as.

After blanching, the barley roots are then dried. The roots can be dried together with the leaf and seed parts or together with the seed parts. As described above, the dried barley roots are obtained by removing moisture from the harvested barley roots by natural drying or artificial drying. A known drying method can be used for artificial drying, and examples thereof include freeze-drying and drying using a dryer.

Preferably, the number of viable bacteria in the dried edible material including the dried barley root is less than 3.0×10 ³ cells/g. In order to reduce the number of viable bacteria in the dried edible product to less than 3.0×10 ³ cells/g, the method for producing the dried edible product includes the following steps: 1) sterilization of barley seeds; , especially sterilization of roots or root and seed parts, and 3) post-harvest blanching, at least step 3) must be performed, and in one embodiment steps 2) and 3) are performed, and another In the embodiment, steps 1), 2) and 3) are performed.

EXAMPLES The present invention will be described in more detail with reference to Examples below, but the present invention is not limited to these.

Example 1 Cultivation of young barley leaves Commercially available two-rowed barley seeds were washed with water, immersed in water five times for 1 hour, immersed in hot water at 51°C for 3 minutes, and immersed in 100 ppm hypochlorous acid water for 2 hours. The seeds thus treated were sown in hydroponic containers.

Barley was then grown hydroponically. Cultivation temperature is 20 to 25°C, fluorescent lamps are turned on all the time (24 hours) (average light intensity is 72 μmol/m2s), water or commercially available culture solution is sprinkled from the top of the seedlings at a flow rate of 1 L / 1 h every day. After irrigation, the water or culture solution accumulated in the hydroponics container was immediately drained. Furthermore, from the 3rd day of seeding, put hypochlorous acid water (available chlorine concentration of 60 ppm or less, especially 50 ppm) in a hydroponics container for 5 minutes once a day to soak and sterilize the roots and seeds of barley. did. After that, the sterilized water was drained from the hydroponics container. In this manner, the barley was grown to a total leaf length of about 20 cm prior to earing.

Next, the grown barley was cut into leaves and roots and seeds, and the leaves were blanched in boiling water for 20 seconds and the roots and seeds for 10 minutes. The roots and seeds were successively sterilized with an aqueous sodium hypochlorite solution and ozone, dried at 90° C. for 4 to 5 hours, crushed to a diameter of 2 mm by an ultracentrifugal crusher, and the number of bacteria after drying was measured.

As a result, the number of viable bacteria in the dried product containing roots and seeds was less than 4.0×10 ² cells/g. In addition, the amount of γ-aminobutyric acid in the dried barley root and seed portion was 74 mg per 100 g of dried weight. This was unexpectedly high, whereas the amount of γ-aminobutyric acid in the dry matter consisting of leaf, root and seed parts was 42 mg per 100 g dry matter weight (see Table 1).

Although the embodiments and examples of the present invention have been specifically described above, the present invention is not limited to the above-described embodiments, and various modifications are possible based on the technical idea of the present invention.

For example, the configurations, methods, steps, shapes, materials, numerical values, etc., given in the above-described embodiments and examples are merely examples, and different configurations, methods, steps, shapes, materials, numerical values, etc., may be used if necessary. may be used.

Also, the configurations, methods, steps, shapes, materials, numerical values, etc. of the above-described embodiments can be combined with each other without departing from the gist of the present invention.
The present invention can also adopt the following configuration.
[1] An edible dried product containing dried barley roots grown in a state having leaves and roots and having a viable count of less than 3.0×10 ³ cells/g.
[2] The dried edible product according to [1], further comprising dried seed parts.
[3] The dried edible product according to [1] or [2], wherein the amount of γ-aminobutyric acid in 100 g of the dried edible product is 50 mg or more.
[4] The dried edible product according to any one of [1] to [3], wherein the barley is grown to have a total length of 10 to 35 cm in the leaf part before the ears are attached.
[5] Crushed material of the dried edible material according to any one of [1] to [4].
[6] The crushed material according to [5], which is powdery.
[7] A food containing the dried edible product according to any one of [1] to [4] or the crushed product according to [5] or [6].
[8] The food according to [7], wherein the food is confectionery; bread; supplement; or a beverage composition.
[9] A method for producing a dried edible product, comprising blanching and drying barley roots grown in a state having leaves and roots.
[10] The production method according to [9], wherein the barley root is blanched together with the seed portion.
[11] The method according to [9] or [10], further comprising hydroponically cultivating the barley and sterilizing it during the hydroponics.
[12] The production method according to any one of [9] to [11], wherein the number of viable bacteria in the dried edible product is less than 3.0×10 ³ /g.

The dried edible product of the present invention can be used for various solid or liquid foods such as sweets using grain flour such as cookies, biscuits, and rice crackers; bread; supplements; beverage compositions such as green juice. .

Claims (13)

A dried edible material containing dried roots of barley grown in a state having leaves and roots and having a viable count of less than 3.0×10 ³ cells/g , wherein the roots in the dried edible material Dried food whose proportion of dry matter is 80% by weight or more . The dried edible product according to claim 1, further comprising dried seed parts. 3. The dried edible product according to claim 1, wherein the amount of γ-aminobutyric acid in 100 g of dried edible product is 50 mg or more. The dried edible product according to any one of claims 1 to 3, wherein the barley is grown to have a total length of 10 to 35 cm in the leaf portion before the ears are attached. Crushed edible dried product according to any one of claims 1 to 4. The crushed material according to claim 5, which is powdery. A food containing the dried edible product according to any one of claims 1 to 4 or the crushed product according to claim 5 or 6. separating barley grown in a state having leaves and roots into leaves and roots; and
A method for producing a dried edible product containing dried barley roots grown in a state having leaves and roots, comprising blanching and drying the divided barley roots. 9. The production method according to claim 8, wherein the ratio of the dried roots in the dried edible material is 80% by weight or more . 10. A method according to claim 8 or 9 , wherein the barley root is blanched together with the seed portion. The dried edible product comprises a dried product of blanched and dried leaves,
The production method according to any one of claims 8 to 10, wherein the barley root is blanched for a longer time than the leaf. 12. The method according to any one of claims 8 to 11, further comprising hydroponically cultivating the barley and sterilizing the barley during the hydroponics. The production method according to any one of claims 8 to 12 , wherein the number of viable bacteria in the dried edible product is less than 3.0 × 10 ³ /g.