JPH01262772A - Production of essence of hydrangea tea - Google Patents
Production of essence of hydrangea teaInfo
- Publication number
- JPH01262772A JPH01262772A JP63090020A JP9002088A JPH01262772A JP H01262772 A JPH01262772 A JP H01262772A JP 63090020 A JP63090020 A JP 63090020A JP 9002088 A JP9002088 A JP 9002088A JP H01262772 A JPH01262772 A JP H01262772A
- Authority
- JP
- Japan
- Prior art keywords
- carbon dioxide
- essence
- hydrangea tea
- sweet tea
- pressure
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000014486 Hydrangea macrophylla Nutrition 0.000 title abstract description 10
- 244000269722 Thea sinensis Species 0.000 title abstract 8
- 244000267823 Hydrangea macrophylla Species 0.000 title description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 90
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 45
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 45
- 241001122767 Theaceae Species 0.000 claims description 33
- 235000009508 confectionery Nutrition 0.000 claims description 32
- 239000000284 extract Substances 0.000 claims description 30
- 239000002904 solvent Substances 0.000 abstract description 8
- 239000012535 impurity Substances 0.000 abstract description 6
- 241001092080 Hydrangea Species 0.000 abstract 7
- 238000000605 extraction Methods 0.000 description 15
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 238000010586 diagram Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 239000000287 crude extract Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000003208 petroleum Substances 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 229940081974 saccharin Drugs 0.000 description 2
- 235000019204 saccharin Nutrition 0.000 description 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 241000220151 Saxifragaceae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000013557 residual solvent Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Pyrane Compounds (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、甘茶エキスの製造方法に関し、超臨界二酸
化炭素あるいは液化二酸化炭素で抽出することにより不
純分の混入が少ない純度の高い月茶エキスが得られるよ
うにしたものである。Detailed Description of the Invention (Industrial Application Field) The present invention relates to a method for producing sweet tea extract, and the present invention relates to a method for producing sweet tea extract. It is designed so that it can be obtained.
（従来の技術）
ユキノシタ科に属するアマチャの葉を８〜９月頃に採取
し、これを乾燥し、煎じたものを１１茶と言う。この甘
茶は、天然の甘味料として口中清涼剤等の医薬品、しょ
うゆ等の食品に使用されており、その甘味の主成分はフ
イロズルチン（ＣＩ６ＨｎＯｓ＞であり、このソイ１コ
ズルチンの甘味度は、サッカリンの２倍、砂糖の６００
〜８００倍と言われ、さらにサッカリンよりも耐熱性を
イＪし、防腐、防黴作用をも有することが確、資されて
いる。(Prior art) Leaves of Amacha, which belongs to the Saxifrage family, are collected around August to September, dried and brewed, which is called 11 tea. This sweet tea is used as a natural sweetener in medicines such as mouth fresheners and foods such as soy sauce.The main component of its sweetness is phylodultin (CI6HnOs), and the sweetness of this soy 1 codultin is higher than that of saccharin. 2x, 600 of sugar
It is said to be ~800 times more heat resistant than saccharin, and is also believed to have antiseptic and antifungal effects.
従来、このような甘茶の甘味成分の抽出は、アマチャの
乾燥葉を水、エタノール、ベンゼン、石油エーテルなど
の溶媒で抽出する方法によって行われている。Conventionally, the sweet components of sweet tea have been extracted by extracting dried Amacha leaves with a solvent such as water, ethanol, benzene, or petroleum ether.
しかしながら、このような溶媒を用いる方法では、甘味
成分のフィＯズルチン以外に葉緑素、糖類、アミノ酸類
などの不純物が大量に共抽出される問題があった。例え
ば、甘茶乾燥葉を温湯で抽出したものは緑褐色を呈し、
甘茶独特の臭気が強く、甘味以外にも苦味等の複雑な味
をデする。また、エタノールやクロ１コホルムで抽出し
た抽出物は濃い黒縁色を呈する。このため、これらの抽
出物をさらに脱色、再抽出などによって精製を行う必要
があった。また、抽出溶媒としての有機溶剤は、毒性、
引火性などの点で問題があり、さらには抽出物からの完
全除去が困難である問題があった。However, in the method using such a solvent, there is a problem in that a large amount of impurities such as chlorophyll, sugars, and amino acids are co-extracted in addition to the sweet component phyozultin. For example, dried sweet tea leaves extracted with warm water have a greenish-brown color.
It has a strong odor unique to sweet tea, and has complex flavors such as bitterness in addition to sweetness. Moreover, the extract extracted with ethanol or chloroform exhibits a deep black border color. Therefore, it was necessary to further purify these extracts by decolorizing, re-extracting, etc. In addition, organic solvents as extraction solvents are toxic,
There were problems in terms of flammability, and furthermore, there was a problem in that it was difficult to completely remove it from the extract.
よって、この発明は、不純分の少ない甘茶エキスを製γ
Ｉｉす゛ることの′Ｃき、しかも残留溶剤の恐れのない
製）外方法を提供することを目的どする。Therefore, the present invention aims to produce sweet tea extract with low impurities.
It is an object of the present invention to provide a process for manufacturing a liquid which is easy to carry out and is free from the risk of residual solvent.
〔課題を解決づるための手段］
この発明では抽出溶媒として超臨界二酸化炭素あるいは
液化二酸化炭素を用いることをその解決□手段とした。[Means for Solving the Problems] The present invention uses supercritical carbon dioxide or liquefied carbon dioxide as an extraction solvent as a means for solving the problems.
（作 用）
超臨界二酸化炭素あるいは液化二酸化炭素はフィし】ズ
ルチンなどの極性の低い物質を良く溶解するが、糖類、
アミノ酸類、蛋白質、澱粉、葉緑葉などは溶解しないた
め、純麿の６い甘茶エキスが４９られる。(Function) Supercritical carbon dioxide or liquefied carbon dioxide dissolves low polar substances such as dultin well, but it dissolves sugars,
Amino acids, proteins, starch, leaves, etc. are not dissolved, so Junmaro's sweet tea extract is used.
まず、この発明に用いられる二酸化炭素の性状について
説明する。第１図は二酸化炭素の圧力−温度線図（１つ
丁−ダイアグラム）を１１ζづ−らので、二酸化炭素の
温度、圧力に応じた各状態（液体。First, the properties of carbon dioxide used in this invention will be explained. Figure 1 shows the pressure-temperature diagram of carbon dioxide (1 diagram), so each state (liquid) corresponds to the temperature and pressure of carbon dioxide.
固体、気体）が表示されている。図中ＴＰは、五重点で
三相が共存ザる温度、圧力を示し、ＣＰは、臨界点で圧
力（ＰＣ） ７３．８バール（７２，８４Ｋｇ ／ ｃ
ｒｉ ）、温度（ＴＣ）３１．０６℃である。この発明
で用いられる二酸化炭素は、第１図中、斜線で示した範
囲にあるもので、液化二酸化炭素、好ましくはその温度
での蒸気圧以上に加圧した二酸化炭素、ｄ３よび超臨界
状態の二酸化炭素である。ここで超臨界状態とは、臨界
点（ＣＰ）以上の圧力、温度の領域を指す。solid, gas) are displayed. In the figure, TP indicates the temperature and pressure at which three phases coexist at the five points, and CP indicates the pressure at the critical point (PC), 73.8 bar (72.84 Kg/c).
ri), and the temperature (TC) was 31.06°C. The carbon dioxide used in this invention is within the shaded range in Figure 1, and includes liquefied carbon dioxide, preferably carbon dioxide pressurized above the vapor pressure at that temperature, d3 and supercritical state It is carbon dioxide. Here, the supercritical state refers to a region of pressure and temperature above the critical point (CP).
そして、このような状態の二酸化炭素は、極めて低粘度
であって水に比較して１７１０〜１／４０の１１！、粘
度であり、浸透性、溶解性にすぐれている。Carbon dioxide in such a state has an extremely low viscosity of 11, which is 1710 to 1/40 that of water. , viscosity, and has excellent permeability and solubility.
次に、被抽出物である甘茶としでは、アマｙ−１７（Ｉ
ｔｙｄｒａｎｇｅａ １ａｃｒｏｐｈｙｌｌａ ｖａｒ
、 ｔｈｕｎｂｅｒｇｉｉ ）の葉を夏〜秋に採取し、
乾燥してなる甘茶乾燥葉が用いられ、抽出効率を高める
ため、５０〜１００メツシュ程度の粉末に粉砕したもの
が好ましい。Next, for sweet tea, which is an extract to be extracted, flax-17 (I
tydrangea 1acrophylla var
, thunbergii) leaves are collected from summer to autumn,
Dried sweet tea leaves are used, preferably pulverized into a powder of about 50 to 100 mesh in order to increase extraction efficiency.
また、水、エタノール、ベンゼン、石油エーテルなどの
従来の抽出用溶剤を用いてＵ茶乾燥莱から抽出した多量
の不純分を含む粗エキス（甘茶粗エキスと称する。）を
被抽出物としてもよい。この場合には、粗エキスの精製
を行うことになる。Alternatively, a crude extract containing a large amount of impurities (referred to as sweet tea crude extract) extracted from U tea dried leeks using conventional extraction solvents such as water, ethanol, benzene, and petroleum ether may be used as the extract. . In this case, the crude extract will be purified.
具体的な抽出には、例えば第２図に示すような装置を用
いて行うことが好ましい。For specific extraction, it is preferable to use an apparatus as shown in FIG. 2, for example.
まず、甘茶乾燥葉またはＵ茶粗エキスを耐圧構造の抽出
器１に収め、二酸化炭素ボンベ２から二酸化炭素を冷却
器３、ポンプ４に通して冷却、加圧し、超臨界状態また
は液化状態として抽出器１に供給する。抽出器１内の圧
力は約５００バール以下、温度は１５０℃以１；とＪる
ことが好ましい。また二酸化炭素の密度が０．３９／ｃ
ｌＩｉ以下では、エキスは抽出されないため、これ以上
の密度を確保する圧力、温度条件を選定する必要がある
。抽出効率を考Ｆｉすると、二酸化炭素の密度は０．５
ｇ／ｃｒｄ以上が望ましい。甘茶エキスの二酸化炭素へ
の溶解は、二酸化炭素の圧力および温度に比例し、圧力
および温度が高くなれば溶ｗＩ量が増大する。しかし、
Ｈ味成分の熱的変性を抑える必要があることから温度は
１５０℃を上限とすることが好ましく、圧力は装置の耐
圧性などの点から４００バ一ル程度を上限とづべきであ
る。また、１１茶エキスの溶解度は二酸化炭素の密度に
も比例し、二酸化炭素使用８１に対する抽出値を大きく
して経済性を高めるうえで０．５ｇ／ｃｙ＋１以上とす
ることが望ましい。抽出時間は数分〜数時間の範囲で適
宜法められる。First, dried sweet tea leaves or U tea crude extract are placed in a pressure-resistant extractor 1, and carbon dioxide from a carbon dioxide cylinder 2 is cooled and pressurized through a cooler 3 and a pump 4, and extracted in a supercritical or liquefied state. Supply to vessel 1. Preferably, the pressure in the extractor 1 is less than about 500 bar and the temperature is less than 150°C. Also, the density of carbon dioxide is 0.39/c
Since the extract cannot be extracted below lIi, it is necessary to select pressure and temperature conditions that will ensure a density higher than this. Considering the extraction efficiency, the density of carbon dioxide is 0.5
g/crd or more is desirable. The dissolution of sweet tea extract in carbon dioxide is proportional to the pressure and temperature of carbon dioxide, and as the pressure and temperature increase, the amount of dissolved wI increases. but,
Since it is necessary to suppress thermal denaturation of the hot taste component, the upper limit of the temperature is preferably 150°C, and the upper limit of the pressure should be about 400 bar from the viewpoint of the pressure resistance of the apparatus. In addition, the solubility of tea extract No. 11 is proportional to the density of carbon dioxide, and in order to increase the extraction value with respect to the use of carbon dioxide 81 and improve economic efficiency, it is desirable to set it to 0.5 g/cy+1 or more. The extraction time is appropriately set in the range of several minutes to several hours.
抽出時には、必要に応じ撹拌などの礪械力を加えること
もできる。During extraction, mechanical force such as stirring can be applied if necessary.
ついで、甘茶エキスを溶解した超臨界または液化二酸化
炭素を分ｗｉ器５に導き、減圧して二酸化炭素を揮散さ
せ、甘茶エキスを回収づる。Next, the supercritical or liquefied carbon dioxide in which the sweet tea extract has been dissolved is introduced into the divider 5, the pressure is reduced to volatilize the carbon dioxide, and the sweet tea extract is recovered.
なお、第２図中符弓６は圧力調節弁、７は瞬間流量計、
８は積算流量計、９は圧力計であり、二酸化炭素の使用
量は積算流量計８で求められる。In addition, in FIG. 2, 6 is a pressure control valve, 7 is an instantaneous flow meter,
8 is an integrated flow meter, 9 is a pressure gauge, and the amount of carbon dioxide used is determined by the integrated flow meter 8.
このようにして抽出された甘茶エキスは、白色針状結晶
を含んだ淡黄色のペースト状を工しており、葉緑素の抽
出は認められなかった。この抽出エキスは非常に１１味
が強く、これの温湯溶解物は甘茶特有の臭気がほとんど
なく、強い甘味を持った透明の溶液であった。よって、
この抽出エキスは、フィロズルチン以外の糖、アミノ酸
などの不純分の含量が極めて少ない良質のものであり、
脱色精製が不要であることが判明した。また、溶剤とし
ての二酸化炭素は完全に揮散し、残留しないことは言う
までもない。さらに、被抽出物として甘茶粗エキスを用
いた場合にも同様に紳度の良好な甘味エキスが１９られ
、脱色精製されることになる。The sweet tea extract extracted in this way was in the form of a pale yellow paste containing white needle-like crystals, and no chlorophyll was observed to be extracted. This extract had a very strong taste, and the solution dissolved in hot water was a clear solution with almost no sweet tea odor and a strong sweet taste. Therefore,
This extract is of high quality with extremely low content of impurities such as sugars and amino acids other than phyllodultin.
It was found that decolorization and purification were not necessary. Further, it goes without saying that carbon dioxide as a solvent is completely volatilized and does not remain. Furthermore, when a crude sweet tea extract is used as the extract, a sweet extract with good flavor is similarly obtained and decolorized and purified.
第２図に示した抽出装置を用い、二酸化病素の圧力およ
び温度を種々に変化させて甘茶乾燥葉（１００メツシユ
パス）からせ茶二［キスを抽出した。Using the extraction apparatus shown in FIG. 2, Secha Ni [kiss] was extracted from dried sweet tea leaves (100 mesh leaves) by varying the pressure and temperature of the pathogenic substance dioxide.
二酸化炭素使用量と甘茶エキス回収量とを求め、二酸化
炭素の密度に対する二酸化炭素使用量と甘茶エキス回収
量との比を算出した。結果を第３図のグラフに示ず。第
３図のグラフより、甘茶エキスの抽出は二酸化炭素の密
度に比例し、かつ抽出温度に比例することがわかる。二
酸化炭素′ｆ！度は０．３ｇ／Ｃｆ１以上と゛すること
が必要であり、０５９／ ｃｉ以上とすることが望まし
い。The amount of carbon dioxide used and the amount of sweet tea extract recovered were determined, and the ratio of the amount of carbon dioxide used and the amount of sweet tea extract recovered to the density of carbon dioxide was calculated. The results are not shown in the graph of Figure 3. From the graph in FIG. 3, it can be seen that the extraction of sweet tea extract is proportional to the density of carbon dioxide and proportional to the extraction temperature. Carbon dioxide'f! It is necessary that the temperature is 0.3 g/Cf1 or more, and preferably 059/ci or more.
以上説明したように、この発明は甘茶乾燥葉もしくはけ
茶粗エキスを超臨界二酸化炭素または液化二酸化炭素で
抽出するものであるので、不純分の少ない高純度の甘茶
エキスが得られ、また抽出溶剤の残留の恐れがなく、安
全性が高いなどの効果を有する。As explained above, since this invention extracts dried sweet tea leaves or coarse extract of Kecha with supercritical carbon dioxide or liquefied carbon dioxide, a highly purified sweet tea extract with few impurities can be obtained, and the extraction solvent It has the advantage of being highly safe, with no risk of residue.
第１図は二酸化炭素の圧力−温度線図、第２図はこの発
明の抽出方法に用いられる抽出装置の−・例を示す概略
構成図、第３図は実施例の二酸化炭素に対する甘茶エキ
スの溶解性を表ねＪグラフである。
１・・・・・・抽出器、
２・・・・・・二酸化炭素ボンベ。Fig. 1 is a pressure-temperature diagram of carbon dioxide, Fig. 2 is a schematic configuration diagram showing an example of an extraction device used in the extraction method of the present invention, and Fig. 3 is a diagram of sweet tea extract relative to carbon dioxide in the example. This is a J graph showing the solubility. 1...Extractor, 2...Carbon dioxide cylinder.
Claims (2)
化炭素で抽出することを特徴とする甘茶エキスの製造方
法。(1) A method for producing sweet tea extract, which comprises extracting dried sweet tea leaves with supercritical carbon dioxide or liquefied carbon dioxide.
酸化炭素で抽出することを特徴とする甘茶エキスの製造
方法。(2) A method for producing sweet tea extract, which comprises extracting crude sweet tea extract with supercritical carbon dioxide or liquefied carbon dioxide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63090020A JPH01262772A (en) | 1988-04-12 | 1988-04-12 | Production of essence of hydrangea tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63090020A JPH01262772A (en) | 1988-04-12 | 1988-04-12 | Production of essence of hydrangea tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01262772A true JPH01262772A (en) | 1989-10-19 |
Family
ID=13987017
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63090020A Pending JPH01262772A (en) | 1988-04-12 | 1988-04-12 | Production of essence of hydrangea tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01262772A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03191768A (en) * | 1989-12-20 | 1991-08-21 | Soedachiyou | Soft drink and its production |
| JP2006325583A (en) * | 2005-04-25 | 2006-12-07 | Fuji Flavor Kk | Method for extracting vegetable condiment essence |
| US7521079B2 (en) | 2001-06-21 | 2009-04-21 | Kyowa Hakko Kogyo Co., Ltd. | Process for producing an extract of Hydrangea containing plant powder |
-
1988
- 1988-04-12 JP JP63090020A patent/JPH01262772A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03191768A (en) * | 1989-12-20 | 1991-08-21 | Soedachiyou | Soft drink and its production |
| US7521079B2 (en) | 2001-06-21 | 2009-04-21 | Kyowa Hakko Kogyo Co., Ltd. | Process for producing an extract of Hydrangea containing plant powder |
| JP2006325583A (en) * | 2005-04-25 | 2006-12-07 | Fuji Flavor Kk | Method for extracting vegetable condiment essence |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4123559A (en) | Process for the production of spice extracts | |
| CN105400596A (en) | Method for extracting green prickleyash oleoresin through subcritical dimethyl ether fluid | |
| JPS59219384A (en) | Preparation of natural antioxidant | |
| JPH01108952A (en) | Method for manufacturing spice extract | |
| US4548755A (en) | Process for the extractive production of valuable natural waxes | |
| CA3076282C (en) | Tricyclic oxepane derivative from limax, methods of isolation, and uses thereof | |
| US4198432A (en) | Process for the production of spice extracts | |
| CN111732622B (en) | Method for extracting hesperidin from immature bitter orange | |
| CN106993789A (en) | A kind of method that subcritical multiple mixed solvent extracts high-quality propolis | |
| CN103450808A (en) | Method for extracting ginger oleoresin by adopting subcritical fluid butane | |
| CN108424816A (en) | A kind of extraction process of thyme essential oil | |
| JPH0586049A (en) | Process for preparing catechin conjugate | |
| CN106310708A (en) | Method for obtaining wolfberry fruit extract through multistage countercurrent extraction by adopting centrifugal extractor | |
| JPH01262772A (en) | Production of essence of hydrangea tea | |
| CN100451030C (en) | Process of preparing ganoderma tricterpinyl acid and ganoderma polyose from ganoderma | |
| CN106520364A (en) | Production process of semen coicis oil through subcritical low-temperature extraction | |
| CN108997513A (en) | Modified cyclodextrin and its application | |
| CN109393100A (en) | Purple perilla Fu tea and preparation method thereof | |
| CN108567816A (en) | A kind of preparation method of Baical Skullcap root P.E | |
| CN108641807A (en) | A kind of preparation method of sesame oil with strong flavor | |
| CN108587774A (en) | A kind of preparation method of peanut oil | |
| CN113025422A (en) | Preparation method of white ginseng aromatic oil | |
| CN107216950A (en) | Agilawood spray and agilawood tobacco tar preparation method | |
| CN1061988C (en) | Method for extracting diosgenin from Dioscorea plant | |
| CN108424810A (en) | A kind of production method of peanut oil |