JPS62253353A - Medicinal herb-containing noodle - Google Patents
Medicinal herb-containing noodleInfo
- Publication number
- JPS62253353A JPS62253353A JP61097500A JP9750086A JPS62253353A JP S62253353 A JPS62253353 A JP S62253353A JP 61097500 A JP61097500 A JP 61097500A JP 9750086 A JP9750086 A JP 9750086A JP S62253353 A JPS62253353 A JP S62253353A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- aloe
- medicinal herb
- chlorella
- aloe vera
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 47
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 39
- 235000002961 Aloe barbadensis Nutrition 0.000 claims abstract description 21
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000186892 Aloe vera Species 0.000 claims abstract 3
- 241001116389 Aloe Species 0.000 claims description 18
- 235000008216 herbs Nutrition 0.000 claims description 8
- 235000009419 Fagopyrum esculentum Nutrition 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 10
- 240000008620 Fagopyrum esculentum Species 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 244000144927 Aloe barbadensis Species 0.000 description 18
- 235000013312 flour Nutrition 0.000 description 11
- 241000209140 Triticum Species 0.000 description 7
- 235000021307 Triticum Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 241000219051 Fagopyrum Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- AFHJQYHRLPMKHU-XXWVOBANSA-N Aloin Natural products O=C1c2c(O)cc(CO)cc2[C@H]([C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O2)c2c1c(O)ccc2 AFHJQYHRLPMKHU-XXWVOBANSA-N 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 3
- CPUHNROBVJNNPW-UHFFFAOYSA-N aloin A Natural products OC1C(O)C(O)C(CO)OC1OC1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 CPUHNROBVJNNPW-UHFFFAOYSA-N 0.000 description 3
- AFHJQYHRLPMKHU-WEZNYRQKSA-N aloin B Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1[C@H]1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 AFHJQYHRLPMKHU-WEZNYRQKSA-N 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- AFHJQYHRLPMKHU-UHFFFAOYSA-N isobarbaloin Natural products OC1C(O)C(O)C(CO)OC1C1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 AFHJQYHRLPMKHU-UHFFFAOYSA-N 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- YDQWDHRMZQUTBA-UHFFFAOYSA-N Aloe emodin Chemical compound C1=CC=C2C(=O)C3=CC(CO)=CC(O)=C3C(=O)C2=C1O YDQWDHRMZQUTBA-UHFFFAOYSA-N 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000007721 medicinal effect Effects 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 235000002723 Dioscorea alata Nutrition 0.000 description 1
- 235000007056 Dioscorea composita Nutrition 0.000 description 1
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 1
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 1
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 1
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 1
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000006877 Insect Bites and Stings Diseases 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000009936 Pteridium aquilinum Nutrition 0.000 description 1
- 240000005893 Pteridium aquilinum Species 0.000 description 1
- 241001135911 Saltella Species 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229940124600 folk medicine Drugs 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 230000002475 laxative effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000001850 reproductive effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、薬草入り麺に係り、特にアロエベラ又はクロ
レラを混入した薬草入り麺に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to noodles containing medicinal herbs, and particularly relates to noodles containing medicinal herbs mixed with aloe vera or chlorella.
［従来の技術とその問題点］
従来、わらび、小麦胚芽等を混入した麺類の製造方法が
知られている（例えば特公昭５２−２７２１８号、特公
昭５４−３８２１５号）、これらはわらび、小麦胚芽等
が夫々持っている栄養素を損なうことなく栄養価の高い
麺を提供することを目的としている。[Prior art and its problems] Conventionally, methods for producing noodles containing warabi, wheat germ, etc. have been known (for example, Japanese Patent Publication No. 52-27218, Japanese Patent Publication No. 54-38215). The aim is to provide noodles with high nutritional value without sacrificing the nutrients contained in the germ etc.
本発明は上記のものとは異なり単に栄養だけではなく、
健康にもよい薬草、例えばアロエ又はクロレラを混入し
た麺を提供しようとするものである。Unlike the above, the present invention is not just about nutrition.
The aim is to provide noodles mixed with medicinal herbs that are good for health, such as aloe or chlorella.
アロエは昔から「医者要らず」と呼ばれているように、
やけど、虫さされ、切り傷等の外傷のほか、胃腸障害や
便秘等、更に近時には胃ガン、大腸ガンの予防にも効果
があるといわれて古くから愛用され、日本人の暮らしの
中にしっかりと根をおろした民間薬である。又、麺は日
本人が最も好む食品の一つであるから、両者を一体にし
たものは薬用食品として極めて好ましい。Aloe has long been called ``no doctor needed''.
In addition to injuries such as burns, insect bites, and cuts, it is said to be effective in preventing gastrointestinal disorders, constipation, and more recently, stomach cancer and colon cancer, and it has been used for a long time, and has become a regular part of Japanese life. It is a folk medicine with deep roots. In addition, since noodles are one of the foods that Japanese people like most, a combination of both is extremely desirable as a medicinal food.
このアロエに関しては既にアロエ入りそば等として出願
されている（特開昭５９−１０９１４８号、特開昭５９
−１５Ｅ１２Ｂ１号）、シかし、これらはいずれもアロ
エとしてキダチアロエを利用している。Regarding this aloe, applications have already been filed for soba noodles containing aloe (Japanese Patent Application Laid-Open No. 59-109148,
-15E12B1) and Shikashi, both of which use Kidachialoe as aloe.
キダチアロエは世界に５００種以上あるといわれている
アロエの一種で、日本の気候風土で自生できる唯一のア
ロエといわれ、その成分も他のアロエと同様有効なもの
であるが、にがみが強く、味、臭いがある欠点があった
。この為、充分に必要なアロエの量を麺に含ませようと
すると麺と−しての味が落ち、逆に麺の味を落さないよ
うにすると、キダチアロエの量が少なくて健康的な効果
が薄いという欠点があった。又、キダチアロエは生長し
ても葉の長さはせいぜい４０〜５０ｃｍ、厚さ５〜６ｍ
ｍしかないので収穫性に欠けていた。Kidachi aloe is a type of aloe, of which there are said to be over 500 species in the world, and it is said to be the only aloe that can grow naturally in the climate of Japan, and its ingredients are as effective as other aloe, but it has a strong bitterness. There were drawbacks, such as taste and smell. For this reason, if you try to incorporate the necessary amount of aloe into the noodles, the taste of the noodles will deteriorate, and conversely, if you try not to reduce the taste of the noodles, the amount of aloe will be small and the noodles will be healthy. The drawback was that the effect was weak. Also, even if Kidachialoe grows, the leaves are no more than 40-50cm long and 5-6m thick.
Since there were only m, the yield was lacking.
この為、味、臭い、にがみが少なく、収量の多いアロエ
を混入した麺が望まれていた。For this reason, there has been a desire for noodles mixed with aloe that have less taste, odor, and bitterness and have a higher yield.
また、クロレラは太陽エネルギの利用効率が作物に比べ
て数十倍も高いことから、人類の未来の食糧と考えられ
、特に人体にとって特殊な生理作用をもつＣＧＦ （ク
ロレラ生理活性物質）が含まれていることが知られてお
り、胃潰瘍、便秘、高血圧等に有効で、アロエと同様、
薬草として極めて有益であるにもかかわらず、クロレラ
入りの麺は従来存在しなかった。In addition, chlorella is considered to be the future food for humankind because its solar energy utilization efficiency is several dozen times higher than that of crops, and it contains CGF (chlorella physiologically active substance), which has a special physiological effect on the human body. It is known to be effective against stomach ulcers, constipation, high blood pressure, etc., and like aloe,
Despite being extremely useful as a medicinal herb, noodles containing chlorella have not previously existed.
［発明の目的］
本発明は上述した点に鑑みてなされたもので、麺として
の味、風味を損なうことなく、健康によい薬草入り麺を
提供することを目的としている。[Object of the Invention] The present invention has been made in view of the above-mentioned points, and an object of the present invention is to provide noodles containing medicinal herbs that are good for health without impairing the taste and flavor of the noodles.
［発明の概要］
本発明は、上記の目的を達成するため、麺原料物、例え
ばそば粉、小麦粉、食塩等にアロエベラ又はクロレラ等
の薬草を混入したことにより構成されている。[Summary of the Invention] In order to achieve the above object, the present invention is constituted by mixing medicinal herbs such as aloe vera or chlorella into noodle raw materials such as buckwheat flour, wheat flour, and salt.
［実施例］ 以下、本発明の実施例について説明する。[Example] Examples of the present invention will be described below.
実施例［Ｉ］
アロエベラを用いてアロエ入りそばを作る場合、小麦粉
、そば粉、食塩、アロエベラを夫々６６％、３０％、２
％、２％の重量割合で混入した後、公知の方法で麺帯と
し、圧延、細切りして生麺とするものである。また必要
に応じて、人工乾燥又は自然乾燥させて干麺としてもよ
い。Example [I] When making aloe-containing soba using aloe vera, wheat flour, buckwheat flour, salt, and aloe vera were added at 66%, 30%, and 2%, respectively.
%, 2% by weight, and then formed into noodle strips by a known method, rolled and cut into strips to obtain raw noodles. Moreover, if necessary, the noodles may be dried artificially or naturally to form dried noodles.
上記アロエベラは、その葉を乾燥させ適当な大きさに切
った後、ひいて粉末にする、或はアロエベラの葉の皮を
むき、その中のゼリー状のゲルと葉の外皮とゲルの中間
層から黄色い部分（アロイン）を混ぜて用いる、ゲルの
部分を含む葉全体をしぼってその液を用いる、葉を皮ご
とおろし金ですりおろし、しぼってかすを捨てて残りの
汁を用いる等、粉末又は液のどちらを用いてもよい、更
に市販のアロエベラ液を利用してもよい。The Aloe vera leaves are dried, cut into appropriate sizes, and then ground into a powder, or the Aloe vera leaves are peeled and the jelly-like gel inside is mixed with the outer skin of the leaf and the middle layer of the gel. Mixing the yellow part (aloin) from the leaves, squeezing the whole leaf including the gel part and using the liquid, grating the leaf with the skin on a grater, squeezing it, discarding the residue and using the remaining juice, etc. Either liquid may be used, and commercially available aloe vera liquid may also be used.
アロエベラは臭い、にがみが少なくくせのない味なので
、従来のキダチアロエに比べてそば粉、小麦粉等の混合
粉に多量、例えば１〜７％（好ましくは２％前後）混入
することができる。この為、従来約１％混入することが
限界だった従来例に比べ、アロエベラに含まれているア
ロイン、アロエエモジン、アロミチン等の有効成分を一
度に充分に摂取することができる効果がある。尚アロエ
ベラを１％以下しか混入しないと薬用としての効果が薄
れ、また７％以上混入するとアロエの臭い、味が強すぎ
てそばとして適当ではない。Since aloe vera has less odor and bitterness and has a mild taste, it can be mixed in a larger amount, for example 1 to 7% (preferably around 2%), into mixed powders such as buckwheat flour and wheat flour than conventional aloe vera. For this reason, compared to conventional methods where the limit was about 1% mixing, there is an effect that a sufficient amount of active ingredients such as aloin, aloe emodin, and aromitin contained in aloe vera can be ingested at once. If less than 1% of aloe vera is mixed in, the medicinal effect will be diminished, and if more than 7% is mixed in, the odor and taste of aloe vera will be too strong, making it unsuitable for making soba.
またアロエベラは生長すると葉の長さは１ｍ以上、厚さ
は２〜３ｃｍになり、１枚の葉が１．５Ｋｇ前後で通常
のキダチアロエの１株分もあるので、収量が多く、極め
て経済的である。In addition, when aloe vera grows, its leaves grow to over 1 m in length and 2 to 3 cm in thickness, and each leaf weighs around 1.5 kg, which is equivalent to one plant of a regular Aloe vera tree, so it has a high yield and is extremely economical. It is.
更にアロエベラはキダチアロエに比べてゲル状部が存在
する等のため粘り気があるので、従来製麺時に必要とさ
れていたグルテン剤等の品質保持剤やとろろ、卵、こん
にヤ〈等のつなぎの添加を必要としなくなる等の効果が
ある。尚アロエベラにはキダチアロエと同様、緩下作用
をするアロインが含まれているので便秘によく効き、自
然のダイエツトになる効果がある。Furthermore, Aloe Vera is more sticky than Kidachi Aloe due to the presence of a gel-like part, so it can be used as a quality-preserving agent such as a gluten agent and as a binder for ingredients such as grated yam, eggs, and konjac, which were conventionally required when making noodles. This has the effect of eliminating the need for addition. Aloe vera, like aloe aloe vera, contains aloin, which has a laxative effect, so it is effective against constipation and is effective as a natural diet.
実施例［■コ
アロエベラを用いてアロエ入りうどんを作る場合、小麦
粉、食塩、アロエベラを夫々９６％、２％、２％の重量
割合で混入した後、公知の方法で麺帯とし、圧延、細切
りして生麺とするもので、前記実施例［Ｉ］ と同様の
効果がある。Example [■ When making aloe-containing udon noodles using core aloe vera, flour, salt, and aloe vera are mixed in weight ratios of 96%, 2%, and 2%, respectively, and then formed into noodle strips by a known method, rolled, and cut into thin strips. This method produces raw noodles, and has the same effect as in Example [I].
実施例［■コ
クロレラを用いてクロレラ入りそばを作る場合、小麦粉
、そば粉、食塩、クロレラを夫々６６〜６７％、３０％
、２％、１〜２％（好ましくは１．５％前後）の重量割
合で混入した後、公知の方法で麺帯とし、圧延、細切り
して生麺とするもので、他は前記実施例［Ｉ］と同様で
ある。Example [■ When making chlorella-containing soba using Ko chlorella, wheat flour, buckwheat flour, salt, and chlorella are added at 66-67% and 30%, respectively.
, 2%, 1 to 2% (preferably around 1.5%) by weight, and then formed into noodle strips by a known method, rolled and cut into strips to make raw noodles. Same as [I].
クロレラは市販の錠剤を粉末として小麦粉、そば粉の混
合粉にまぜてもよいし、クロレラを培養し、適宜の方法
で乾燥粉末にしたものをまぜてもよい。Chlorella may be powdered from commercially available tablets and mixed with a mixed powder of wheat flour and buckwheat flour, or chlorella may be cultured and made into a dry powder using an appropriate method.
クロレラは、繁殖力が強く、一定面積の収穫はおよそ大
豆の５０倍、米の１３０倍、小麦の２５０倍といわれ、
干害や水害の心配がなく、空気と水と日光だけで増える
ので極めて経済的である。Chlorella has a strong reproductive capacity, and it is said that the yield per given area is approximately 50 times that of soybeans, 130 times that of rice, and 250 times that of wheat.
There is no need to worry about drought or flood damage, and it is extremely economical because it grows using only air, water, and sunlight.
又、良質の植物性蛋白質が５０％、炭水化物が１９％、
脂肪が６％も含まれ、またビタミンが豊富で、特にビタ
ミンＡ、Ｃ，Ｅや葉酸が多いので、従来は健康維持のた
め、或は病気治療のためクロレラ（錠剤）を単独で食し
ていた。しかしクロレラには独特に味、臭いがあるので
単独で食しずらく、食することを忘れたり、薬に類似し
ているので食することに抵抗があった。そこで本発明は
。Also, 50% high quality vegetable protein, 19% carbohydrates,
It contains 6% fat and is rich in vitamins, especially vitamins A, C, E and folic acid, so chlorella (tablets) was traditionally eaten alone to maintain health or treat diseases. . However, because chlorella has a unique taste and smell, it is difficult to eat it alone, and some people forget to eat it, and some people are reluctant to eat it because it resembles medicine. Therefore, the present invention is.
日本人が最も好む食品の一つであり、四季を通じて食べ
られている麺にクロレラを混入したので、麺と一緒に何
の抵抗もなく食べられ、クロレラの有する薬理効果が得
られるものである。Since chlorella is mixed into noodles, which are one of the most favorite foods of Japanese people and are eaten throughout the year, they can be eaten with noodles without any hesitation, and the medicinal effects of chlorella can be obtained.
なお実施にあたり、麺としては前記そば、うどんに限ら
ず、中華そば、スパゲツティ麺等麺であれば何でもよい
。In addition, in carrying out the method, the noodles are not limited to the above-mentioned soba and udon noodles, but any noodles such as Chinese noodles and spaghetti noodles may be used.
［発明の効果］
本発明は、麺としての味、風味を損なうことなく、健康
の維持、増進に極めて効果的な薬草入り麺を提供できる
効果がある。[Effects of the Invention] The present invention has the effect of providing noodles containing medicinal herbs that are extremely effective for maintaining and promoting health without impairing the taste and flavor of the noodles.
Claims (5)
徴とする薬草入り麺。(1) Noodles containing medicinal herbs, characterized in that they are made by mixing medicinal herbs into noodle raw materials.
記載の薬草入り麺。(2) The medicinal herb-containing noodles according to item 1, wherein the medicinal herb is aloe.
第２項記載の薬草入り麺。(3) The medicinal herb-containing noodles according to item 2, wherein the aloe is aloe vera.
したことを特徴とする第３項記載の薬草入り麺。(4) The medicinal herb-containing noodles according to item 3, wherein the aloe vera is mixed in an amount of 1 to 7% based on the total weight.
する第１項記載の薬草入り麺。(5) The medicinal herb-containing noodles according to item 1, wherein the medicinal herb described in item 1 is chlorella.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61097500A JPS62253353A (en) | 1986-04-26 | 1986-04-26 | Medicinal herb-containing noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61097500A JPS62253353A (en) | 1986-04-26 | 1986-04-26 | Medicinal herb-containing noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62253353A true JPS62253353A (en) | 1987-11-05 |
Family
ID=14193982
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61097500A Pending JPS62253353A (en) | 1986-04-26 | 1986-04-26 | Medicinal herb-containing noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62253353A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010086568A (en) * | 2000-03-03 | 2001-09-13 | 김천구 | Manufacturing method and noodle with various color |
| KR20010098228A (en) * | 2000-04-28 | 2001-11-08 | 손병길 | Noodle |
| CN103766952A (en) * | 2014-01-14 | 2014-05-07 | 柳培健 | Mutton buckwheat noodles and processing method thereof |
| CN104366185A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Vermicelli for clearing heat and reducing internal heat |
| CN104366182A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Manufacturing method of healthful vermicelli for moistening intestine and relaxing bowel |
| CN104366181A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Rapid fermentation vermicelli and manufacturing method thereof |
| CN104366300A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Vermicelli for children and manufacturing method thereof |
| JP2017504338A (en) * | 2014-01-27 | 2017-02-09 | ヒノ−マン・リミテッド | Combination of components including plants and plant materials for preparing edible products |
| JP2022511544A (en) * | 2019-03-21 | 2022-01-31 | 清▲華▼▲徳▼人西安幸福制▲薬▼有限公司 | Chinese herbal medicine composition for bowel movement, its preparation method and its use |
-
1986
- 1986-04-26 JP JP61097500A patent/JPS62253353A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010086568A (en) * | 2000-03-03 | 2001-09-13 | 김천구 | Manufacturing method and noodle with various color |
| KR20010098228A (en) * | 2000-04-28 | 2001-11-08 | 손병길 | Noodle |
| CN103766952A (en) * | 2014-01-14 | 2014-05-07 | 柳培健 | Mutton buckwheat noodles and processing method thereof |
| JP2017504338A (en) * | 2014-01-27 | 2017-02-09 | ヒノ−マン・リミテッド | Combination of components including plants and plant materials for preparing edible products |
| CN104366185A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Vermicelli for clearing heat and reducing internal heat |
| CN104366182A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Manufacturing method of healthful vermicelli for moistening intestine and relaxing bowel |
| CN104366181A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Rapid fermentation vermicelli and manufacturing method thereof |
| CN104366300A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Vermicelli for children and manufacturing method thereof |
| JP2022511544A (en) * | 2019-03-21 | 2022-01-31 | 清▲華▼▲徳▼人西安幸福制▲薬▼有限公司 | Chinese herbal medicine composition for bowel movement, its preparation method and its use |
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