CN1149017C - Salted and/or dried sweetgrass - Google Patents
Salted and/or dried sweetgrass Download PDFInfo
- Publication number
- CN1149017C CN1149017C CNB001058282A CN00105828A CN1149017C CN 1149017 C CN1149017 C CN 1149017C CN B001058282 A CNB001058282 A CN B001058282A CN 00105828 A CN00105828 A CN 00105828A CN 1149017 C CN1149017 C CN 1149017C
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- taste
- fresh
- herb plant
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- green
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Links
- 241000825107 Hierochloe Species 0.000 title 1
- 235000015466 Hierochloe odorata Nutrition 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 37
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- 238000005554 pickling Methods 0.000 description 7
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- 239000007788 liquid Substances 0.000 description 6
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 5
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- 238000006297 dehydration reaction Methods 0.000 description 3
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
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- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 2
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- 244000000626 Daucus carota Species 0.000 description 2
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- 238000002360 preparation method Methods 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 210000001779 taste bud Anatomy 0.000 description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 244000016163 Allium sibiricum Species 0.000 description 1
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- DSLZVSRJTYRBFB-LLEIAEIESA-N D-glucaric acid Chemical compound OC(=O)[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O DSLZVSRJTYRBFB-LLEIAEIESA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000234269 Liliales Species 0.000 description 1
- 241000209510 Liliopsida Species 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 240000008881 Oenanthe javanica Species 0.000 description 1
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- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 235000013559 Schnittsellerie Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
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- 229920002472 Starch Polymers 0.000 description 1
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- 240000002657 Thymus vulgaris Species 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical group Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
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- 235000008504 concentrate Nutrition 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
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- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000012028 green salad Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
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- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
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- 239000001585 thymus vulgaris Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K89/00—Reels
- A01K89/02—Brake devices for reels
- A01K89/033—Brake devices for reels with a rotary drum, i.e. for reels with a rotating spool
- A01K89/057—Axially engaged
- A01K89/059—Axially engaged on adjustable lever
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65H—HANDLING THIN OR FILAMENTARY MATERIAL, e.g. SHEETS, WEBS, CABLES
- B65H75/00—Storing webs, tapes, or filamentary material, e.g. on reels
- B65H75/02—Cores, formers, supports, or holders for coiled, wound, or folded material, e.g. reels, spindles, bobbins, cop tubes, cans, mandrels or chucks
- B65H75/34—Cores, formers, supports, or holders for coiled, wound, or folded material, e.g. reels, spindles, bobbins, cop tubes, cans, mandrels or chucks specially adapted or mounted for storing and repeatedly paying-out and re-storing lengths of material provided for particular purposes, e.g. anchored hoses, power cables
- B65H75/38—Cores, formers, supports, or holders for coiled, wound, or folded material, e.g. reels, spindles, bobbins, cop tubes, cans, mandrels or chucks specially adapted or mounted for storing and repeatedly paying-out and re-storing lengths of material provided for particular purposes, e.g. anchored hoses, power cables involving the use of a core or former internal to, and supporting, a stored package of material
- B65H75/44—Constructional details
- B65H75/4418—Arrangements for stopping winding or unwinding; Arrangements for releasing the stop means
- B65H75/4421—Arrangements for stopping winding or unwinding; Arrangements for releasing the stop means acting directly on the material
- B65H75/4423—Manual stop or release button
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65H—HANDLING THIN OR FILAMENTARY MATERIAL, e.g. SHEETS, WEBS, CABLES
- B65H2403/00—Power transmission; Driving means
- B65H2403/70—Clutches; Couplings
- B65H2403/72—Clutches, brakes, e.g. one-way clutch +F204
- B65H2403/725—Brakes
- B65H2403/7251—Block brakes
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65H—HANDLING THIN OR FILAMENTARY MATERIAL, e.g. SHEETS, WEBS, CABLES
- B65H2701/00—Handled material; Storage means
- B65H2701/30—Handled filamentary material
- B65H2701/35—Ropes, lines
- B65H2701/355—Fishlines
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A salted and/or dried herb obtained by this invention can retain color and flavor for a long period of time. The method comprising: fresh herb plants are soaked in a saline solution of >= 5 wt% concentration or in a >= 5 wt% solution of saccharides, or their mixed solution, heat-treating, followed by salting or drying or drying after salting.
Description
The present invention relates to a kind of pickling and/or dry vanilla.Particularly relate to pickling and/or dry vanilla that the method for a kind of color that can keep its fresh vanilla for a long time of a kind of usefulness and fragrance prepares.
Herb plant has corresponding peat-reek, and can make dish have characteristics as raw material to reduce the taste that makes us disliking in the food, also gives the taste of the vanilla of hot spiceses such as dish such as hay-scented type simultaneously.Fresh vanilla raw material can not be preserved for a long time, because because the cause that enzyme decomposes automatically, the quality of the leaf of vanilla can deliquescing.Therefore, people preserve to collect at low temperatures usually and obtain vanilla leaf, but management becoming very difficult and since temperature be lower than its leaf of zero centigrade can deliquescing and fade, taste can disappear, and freshness can reduce rapidly etc.
Therefore, store method for the vanilla raw material, after collecting the vanilla leaf, the chopping and to pickle rapidly or freezing they, for drying means, promptly be to collect after the vanilla leaf, shred them, the method for using solar drying, heated-air drying, freeze drying etc. to be suitable for then.Can be to use above-mentioned method to process the vanilla raw material, its distinctive taste can have loss at short notice greatly, and the sort of lovely color of dried vanilla also can change disappearance simultaneously, and taste is thin out, and dry vanilla can be spoiled.
In prior preparation method, for example preserve method for vegetable and be with, for example carrot is put into sorbitol solution, perhaps boil freezing then its (Japan Patent discloses No. 25018/78) in the saccharate water mixed liquid.Other method is that Chinese cabbage carries out sugared impregnation process then with the cucumber mixed processing, freezing again (No. the 103587/93rd, the application of Japanese patent unexamined).The method that also has is with vegetables, in the mixed solution that is immersed in polysaccharide and sugar under the cucumber low temperature, and then freezing their (No. the 131064/96th, applications of Japanese patent unexamined) etc.But Japan Patent discloses No. 25018/78 goal of the invention and is to improve frost resistance as radicants such as carrot, potato and taros.And the invention of No. the 103587/93rd, the application of Japanese patent unexamined is to say how green salad such as romaine lettuce, cucumber and onion to be carried out impregnation process, but but carries out with the sugar aqueous solution of low concentration.The invention that No. the 131064/96th, the application of Japanese patent unexamined is to say cucumber, Chinese cabbage and summer radish are not carried out heat treated.
For drying vegetables, it is with the fresh vegetables chopping that a kind of method is arranged, dry then.Another kind method is to adopt fresh water etc. to steam dry vegetables, but these methods all can make fresh vegetables decolouring or taste thin out.
It seems does not as mentioned above have a kind of known method of satisfaction can make the herb plant of different qualities and characteristic, mainly is that the leaf plant can keep its intrinsic fragrance and color in preservation.
The inventor also creates the method that purple perilla class plant (perilla) is pickled in a kind of preparation, with fresh purple perilla class plant heat treated in sugar, salt or sugared salt mixed aqueous solution, its concentration is not less than fixing concentration, pickle (Japan Patent discloses No. 140934/98) then, thereby can keep purple perilla class plant specific color and fragrance for a long time.
What the object of the present invention is to provide a kind of herb plant pickles product and/or dry products, and it can keep distinctive color of fresh herb plant and fragrance for a long time.
As mentioned above, study intensively hardy through the inventor is diligent, invent out a kind of product that can keep distinctive color of fresh herb plant and fragrance for a long time, and the method for pickling purple perilla class plant that the patent application Japan Patent of finding the he or she discloses No. 140934/98 disclosure also can be used for herb plant, even also can keep the taste of fresh herb plant, thereby finish the present invention through super-dry.
Described herb plant of pickling and/or dry herb plant can obtain through following method: the fresh herb plant after will washing is immersed in sugar, salt or the sugared salt mixed aqueous solution, be not less than under the fixing concentration, its volume can make described herb plant submergence enough, it is carried out the heat treated of short time, dehydration, cooling are pickled with salt then; Perhaps drying had been soaked the herb plant of sugar, salt or sugared salt mixed aqueous solution, carried out the heat treated of short time then, perhaps further used suitable method to pickle with salt.
Herb plant of the present invention is the herb plant of Monocotyledonae and Dicotyledoneae.Described inventive method also can be used for for example monocotyledon, such as Corolliferiidae Liliales plants such as chives, leek and green onions, such as GlumifloriidaeGraminales plants such as lemon grass (Cymbopogon citratus)s; And dicotyledon, such as Corollifloriidae Boraginales plants such as thyme, sweet basil, purple perilla and peppermints, Umbellifloriidae Umbellales plants such as celery, celery, wetland celery are such as the similar plant of DilleniidaeCapparidales such as Chinese celery.Whole plants of the herb plant raw material that the described fresh herb plant that the present invention uses is preferably fresh, particularly fresh full leaf, stem, root etc.The salt of the soaking solution that uses as the fresh herb plant of the present invention is preferably the sea salt, rock salt of refining high-purity chlorination sodium, solar drying etc., and its refining degree is special requirement not.The concentration (can be the seawater that concentrates) of pickling the salt solution of herb plant is not less than 5 weight %, is preferably 15～25 weight %.
The sugar that the present invention is used to soak fresh herb plant is monose, disaccharide, compound sugar, starch hydrolysate, sugar alcohol etc., but wherein is preferably lactose.The necessary concentration of sugar juice that is used to soak perishable herb plant is preferably 40～50 weight % for being not less than 5 weight %.
In the fresh herb plant process of immersion treatment, can use described saline solution or sugar aqueous solution separately, also can use their mixed solution.When using mixed solution, the concentration separately of salt and sugar is respectively and is not less than 5 weight %.If salinity and sugared concentration are lower than 5 weight %, the herb plant cell is damaged in a large number, this is not desired.
Heat treated of the present invention mainly is to make enzyme deactivation intrinsic in the plant.The temperature of immersion treatment is not less than 70 degrees centigrade, but is preferably 80～90 degrees centigrade.In heat-treatment process, needn't emphasize to use normal pressure, decompression or to steps such as press operations.
Be to get final product the time that is enough to enzyme in the deactivation plant heat time heating time.The desirable time should lack as much as possible drop to loss fragrance minimum, preferably 30 seconds to 5 minutes.Preferably cooling fast after the heat treated.Adopt the taste of such herb plant that processing method reached better than the taste of its fresh plant, this may be because clasmatosis cause.
Cooling means can be water cooling, air cooling etc., needn't limit use someway.The herb plant of cooling carries out processed again, mixes with salt, and refrigeration is deposited in subzero below 18 degrees centigrade then.Freezing method and condition also there is no need to be defined as to be cooled off at a slow speed or fast cooling etc.
The herb plant of pickling that obtains through said method keeps its color and luster and fragrance, and the quality of plant leaf also has suitable pliability.In adding behind the water good recoverable performance is shown, and suitable structure is arranged.In refrigerator, pickle herb plant preservation some months quality and all never degenerate.
In addition, through dehydration and dry herb plant after soaking salt solution, syrup or its mixed solution, uses above-mentioned method, the perhaps method of not desalination drying in dehydration and after pickling can obtain the vanilla of drying.After described method processing, the different and commercially available similar dried plant of the herb plant of this drying, it can keep himself distinctive fragrance and color.There is no need to select for use freeze-drying, boulton process or hot-air seasoning as drying means of the present invention.Dried herb plant can keep their quality for a long time under room temperature and lucifuge preservation.
Further specify the present invention below with reference to embodiment, but embodiment and non-limiting the present invention.
Embodiment 1
The fresh sweet basil of 100 grams is immersed in 2 liters the salting liquid, is heated to 90 degrees centigrade, its brine strength is 25 weight %, soaks 1 minute, removes solution, cools off fast with cold wind.To the sweet basil of cooling dewater extrude to no liquid till, on sweet basil, smear the salt of 5 grams again and further pickle, after the pack, in refrigerator in subzero 18 degrees centigrade of preservations it.
Embodiment 2
With the sweet basil described in the perishable rosemary, alternate embodiment 1 of 100 grams, but processing method is identical with embodiment 1.
Embodiment 3
After fresh sweet basil is immersed in 2 liters of lactose aqueous solutions with 100 grams, be heated to 90 degrees centigrade, its lactose concn is 40 weight %, soaks 1 minute.Following processing method is identical with embodiment 1.
Embodiment 4
100 gram fresh green purple perillas are immersed in 2 liters of saline solutions, are heated to 90 degrees centigrade, 1 minute, brine strength was 25 weight %, removes liquid then, and described purple perilla is dewatered to does not have water droplet to come out.Then at 70 degrees centigrade down with wind formula drier dryings.The dried product that obtains is put into aluminium foil sack, the heat-sealing of polyethylene interlayer.Room temperature keeps in Dark Place it.
Embodiment 5
The fresh sweet basil of 100 grams is immersed in 2 liters of saline solutions, is heated to 90 degrees centigrade, 1 minute, brine strength was 25 weight %, removes liquid then, uses the cold wind fast-refrigerating.To described cooled sweet basil be dewatered to do not have water droplet to come out till, smear 5 gram salt again and pickle processing, then at 70 degrees centigrade down with wind formula drier dryings.The dried product that obtains is put into the aluminium foil sack of polyethylene interlayer.The method identical with embodiment 4 preserved it.
Embodiment 6
The fresh edge look purple perilla of 100 grams is immersed in 2 liters of lactose aqueous solutions, is heated to 90 degrees centigrade, 1 minute, lactose solution concentration was 40 weight %, removes liquid then, uses the cold wind fast-refrigerating.To cooled purple perilla be dewatered to do not have water droplet to come out till, smear 5 gram salt again and pickle processing, then at 70 degrees centigrade down with wind formula drier dryings.The dried product that obtains is put into the aluminium foil sack of polyethylene interlayer.The method identical with embodiment 4 preserved it.
Comparative Examples 1
5 gram salt are smeared the fresh sweet basil of 100 grams and are pickled, and are hidden among the sack, are kept in the subzero 18 degrees centigrade household freezer.
Comparative Examples 2
The fresh sweet basil of 100 grams is hidden among the sack, is kept in the subzero 18 degrees centigrade household freezer.
Comparative Examples 3
Under 70 degrees centigrade, with the air-dry 100 gram fresh green purple perillas of wind formula drier.The dry products that obtains is put into the aluminium foil sack of polyethylene interlayer, and the method identical with embodiment 4 preserved it.
Comparative Examples 4
Under 70 degrees centigrade, with the fresh sweet basil of air-dry 100 grams of wind formula drier.The dry products that obtains is put into the aluminium foil sack of polyethylene interlayer, and the method identical with embodiment 4 preserved it.
After producing one week of product and half a year, assess the quality of appearance color, taste and the leaf of the product that obtains by embodiment 1 to embodiment 6, Comparative Examples 1 to Comparative Examples 4.
The assessment result of embodiment and Comparative Examples sees Table 1.
The assessment result of table 1 embodiment and Comparative Examples
| After producing a week | After producing half a year | ||
| Embodiment 1 | Color | Green | Green |
| Taste | Bright sweet basil taste is strong | Bright sweet basil taste is strong | |
| The blade quality | Stiffening | Stiffening | |
| Embodiment 2 | Color | Green | Green |
| Taste | Bright rosemary, taste is strong | Bright rosemary, taste is strong | |
| The blade quality | Stiffening | Stiffening | |
| Embodiment 3 | Color | Green | Green |
| Taste | Bright sweet basil taste is strong | Bright sweet basil taste is strong | |
| The blade quality | Stiffening | Stiffening | |
| Embodiment 4 | Color | Green | Green |
| Taste | Bud green purple perilla taste is strong | Bud green purple perilla taste is strong | |
| The blade quality | Stiffening | Stiffening | |
| Embodiment 5 | Color | Green | Green |
| Taste | Bright sweet basil taste is strong | Bright sweet basil taste is strong | |
| The blade quality | Stiffening | Stiffening | |
| Embodiment 6 | Color | Green | Green |
| Taste | Bud green purple perilla taste is strong | Bud green purple perilla taste is strong | |
| The blade quality | Stiffening | Stiffening | |
| Comparative Examples 1 | Color | Green | Brown-green |
| Taste | Light bright sweet basil taste | Light sweet basil taste | |
| The blade quality | Not hard, soft | Not hard, soft | |
| Comparative Examples 2 | Color | Green | Brown-green |
| Taste | Light bright sweet basil taste | Fermented flavour, no sweet basil taste | |
| The blade quality | Not hard, deliquescing | Deliquescing | |
| Comparative Examples 3 | Color | Light green color | Light green color |
| Taste | The green purple perilla flavor of no fresh dried | The green purple perilla flavor of no fresh dried | |
| The blade quality | The pattern quality, recidivity is poor | The pattern quality, recidivity is poor | |
| Comparative Examples 4 | Color | Light green color | Light green color |
| Taste | The taste of no fresh dried sweet basil | The taste of no fresh dried sweet basil | |
| The blade quality | The pattern quality, recidivity is poor | The pattern quality, recidivity is poor |
Pickle and/or the dry herb plant that obtains can keep its color and luster and taste for a long time according to the present invention, after available water sends out product more this when needing as raw-food material, in addition also can work in-process as flavoring, drier.Product of the present invention can utilize and have good effect especially under higher level.
Claims (3)
1. method that keeps the color and luster and the taste of herb plant, it is characterized in that it is that saline solution, the concentration that is not less than 5 weight % is not less than in the sugar aqueous solution or its mixed solution of 5 weight % that fresh herb plant is immersed in concentration, be not less than 70 degrees centigrade of following heat treated it, pickle with salt then.
2. method that keeps the color and luster and the taste of herb plant, it is characterized in that it is that saline solution, the concentration that is not less than 5 weight % is not less than in the sugar aqueous solution or its mixed solution of 5 weight % that fresh herb plant is immersed in concentration, be not less than 70 degrees centigrade of following heat treated it, perhaps pickle processing, the raw material after the dry then described processing.
3. the vanilla product that obtains by claim 1 or 2 described methods.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20205499A JP2001025357A (en) | 1999-07-15 | 1999-07-15 | Salted and/or dried herb |
| JP202054/1999 | 1999-07-15 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1280786A CN1280786A (en) | 2001-01-24 |
| CN1149017C true CN1149017C (en) | 2004-05-12 |
Family
ID=16451185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB001058282A Expired - Lifetime CN1149017C (en) | 1999-07-15 | 2000-04-14 | Salted and/or dried sweetgrass |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP2001025357A (en) |
| KR (1) | KR100661251B1 (en) |
| CN (1) | CN1149017C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100560062B1 (en) * | 2004-06-22 | 2006-03-13 | 주식회사농심 | Preparing method of the dried greens |
| JP2008167732A (en) * | 2007-01-12 | 2008-07-24 | Sato Shokuhin Kogyo Kk | Method for producing cherry leaf extract powder |
| KR101483563B1 (en) | 2008-02-29 | 2015-01-19 | (주)아모레퍼시픽 | Method for fermenting oriental medicine extract with salt and the fermented extracts prepared therefrom |
| CN103315119A (en) * | 2013-06-01 | 2013-09-25 | 俞定元 | Perilla small sweet potatoes |
| CN105231343A (en) * | 2015-09-21 | 2016-01-13 | 合肥栖巢食品有限公司 | Manufacturing method of dried basil |
| WO2023176977A1 (en) * | 2022-03-18 | 2023-09-21 | 花王株式会社 | Method for manufacturing labiatae hot-water extract |
-
1999
- 1999-07-15 JP JP20205499A patent/JP2001025357A/en not_active Withdrawn
-
2000
- 2000-02-11 KR KR1020000006384A patent/KR100661251B1/en not_active IP Right Cessation
- 2000-04-14 CN CNB001058282A patent/CN1149017C/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JP2001025357A (en) | 2001-01-30 |
| KR100661251B1 (en) | 2006-12-27 |
| KR20010014481A (en) | 2001-02-26 |
| CN1280786A (en) | 2001-01-24 |
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