KR0146569B1 - Processing method of arrow root powder - Google Patents
Processing method of arrow root powderInfo
- Publication number
- KR0146569B1 KR0146569B1 KR1019950001314A KR19950001314A KR0146569B1 KR 0146569 B1 KR0146569 B1 KR 0146569B1 KR 1019950001314 A KR1019950001314 A KR 1019950001314A KR 19950001314 A KR19950001314 A KR 19950001314A KR 0146569 B1 KR0146569 B1 KR 0146569B1
- Authority
- KR
- South Korea
- Prior art keywords
- powder
- drying
- temperature
- hours
- raw
- Prior art date
Links
- 239000000843 powder Substances 0.000 title claims abstract description 31
- 235000010804 Maranta arundinacea Nutrition 0.000 title 1
- 244000145580 Thalia geniculata Species 0.000 title 1
- 235000012419 Thalia geniculata Nutrition 0.000 title 1
- 238000003672 processing method Methods 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 11
- 230000035622 drinking Effects 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- 208000018522 Gastrointestinal disease Diseases 0.000 description 4
- 235000015872 dietary supplement Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 206010037660 Pyrexia Diseases 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 1
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N Daidzein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 1
- GMTUGPYJRUMVTC-UHFFFAOYSA-N Daidzin Natural products OC(COc1ccc2C(=O)C(=COc2c1)c3ccc(O)cc3)C(O)C(O)C(O)C=O GMTUGPYJRUMVTC-UHFFFAOYSA-N 0.000 description 1
- KYQZWONCHDNPDP-UHFFFAOYSA-N Daidzoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-UHFFFAOYSA-N 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010022653 Intestinal haemorrhages Diseases 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 208000034158 bleeding Diseases 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- KYQZWONCHDNPDP-QNDFHXLGSA-N daidzein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-QNDFHXLGSA-N 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 208000021760 high fever Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Abstract
본 발명은 우리 나라의 전국 각지에 널리 분포되어 있는 칡을 분말화시키어 온수나 냉수 또는 칡분말 자체를 그대로 복용할 수 있는 칡분말 및 그의 제조방법에 관한 것으로, 생칡을 건조, 분말화시키어 가루의 칡으로 형성함을 특징으로 하며, 제1단계로 원료인 생칡을 1차 세척하고 건조하기에 알맞은 크기로 절단하여 다시 2차로 세척한 후에, 수분이 어느 정도 빠진 다음에 제2단계로 1차 건조를 약 45 ~ 60도 정도의 온도에서 약 60 ~ 72 시간 정도 건조하여 칡의 색깔을 결정하며, 이후, 제3단계로 2차 건조를 다시하여 약 50 ~ 55정도의 온도에서 약 10 ~ 12 시간정도 건조하여 완전히 수분을 제거한 양질의 갈근을 얻으며, 제4단계로 1차 분쇄과정을 거치고 다시 2차 분쇄과정을 거친 다음, 최종적으로 3차 분쇄를 거쳐 분말의 칡가루를 얻을 수 있다.The present invention relates to a powder powder and a method for producing the same, which powders the powder widely distributed throughout the country of the country and can take hot water or cold water or the powder itself as it is, dried and powdered raw powder It is characterized in that it is formed by the ,, first raw raw raw material in the first step and cut to a size suitable for drying and washed again to the second size, after a certain amount of moisture is missing, the first drying in the second step After drying for about 60 ~ 72 hours at a temperature of about 45 ~ 60 degrees to determine the color of 칡, and after the second drying in the third step again about 10 to 12 hours at a temperature of about 50 ~ 55 degrees It is dried to a sufficient degree to obtain high quality roots that have completely removed moisture. The fourth step is performed through the first grinding process and then the second grinding process, and finally, the third powder is used to obtain powder powder.
Description
제1도는 본 발명의 즉석 식용 가능한 칡분말의 제조 공정도.1 is a manufacturing process diagram of ready-to-eat edible powder of the present invention.
본 발명은 즉석 식용 가능한 칡분말의 제조방법에 관한 것으로, 본 발명은 우리 나라의 전국 각지에 널리 분포되어 있는 칡을 분말화시키어 온수나 냉수 또는 칡분말 자체를 그대로 복용할 수 칡분말의 제조방법에 관한 것이다.The present invention relates to a method for preparing instant edible powder, and the present invention is to powder the powder widely distributed throughout the country of our country, the hot water or cold water or the powder itself can be taken as a method of manufacturing powder It is about.
일반적으로 칡은 계절에 관계없이 사시사철 장소에 구분 없이 누구나 즐길 수 있는 분말 토산식품의 하나로써 특히, 과음으로 인한 숙취 기타 위장 장애에 탁월한 효과가 있는 우리 나라 고유의 중요한 건강 보조식품의 하나이다.In general, 분말 is one of the powdered local foods that anyone can enjoy regardless of the season, regardless of season, especially one of the important health supplements unique to our country that has an excellent effect on hangover and gastrointestinal disorders caused by heavy drinking.
또한, 칡은 콩과에 속하는 다년생으로 우리 나라에 분포해 있으며, 성분으로는 다이드제인(Daidzein)과 다이드진(Daidzin)등의 성분을 함유하고 있으며, 특히 갈근에는 Isoflivone 성분의 Puerarin, Puerarin, Xyloside 또는 다량의 전분(신선한 갈근에는 19 ~ 20%)이 함유되어 있다.In addition, 칡 is a perennial belonging to the legumes and distributed in our country, and contains ingredients such as Dadezein and Daidzin. , Xyloside or high amounts of starch (19-20% for fresh roots).
맛은 단맛과 약간 쓴맛이 있으며, 약효로는 먼저 뿌리에는 고열, 두통, 고혈압, 뒤통수가 땡기는 증세, 홍역, 속이 답답하고 갈증이 날 때, 속에 열이 있고 설사가 날 때, 감기와 열을 다스리며, 비장이 허해서 설사가 아주 오래 갈 때, 귀울림 등의 치료약으로 쓰인다.The taste is sweet and slightly bitter, and firstly, the roots are high fever, headache, high blood pressure, bleeding from the back of the head, measles, stuffy and thirsty, fever in the stomach, diarrhea, cold and fever. When the diarrhea lasts for a long time, it is used as a treatment for tinnitus.
꽃은 식용부진, 구토, 장출혈, 특히 주독으로 한 모든 중세 등을 다스리는 약으로 쓰인다.Flowers are used as medicines for edible edema, vomiting, intestinal bleeding, especially all medieval poisons.
식용법으로는 먼저 뿌리는 녹말을 채취 하여 식용으로 하여 1회에 6 ~ 12g 정도를 200cc의 물로 달이거나 또는 가루로 빻아 복용한다.In the edible method, take the root of starch and edible first. Take 6-12g at a time with 200cc of water or grind into powder.
또 꽃은 2 ~ 4g 정도를 역시 200cc의 물로 달이거나, 가루로 복용한다.In addition, the flower is about 2 ~ 4g of water or 200cc of water or powdered.
이 밖에도 뿌리로 녹말을 채취하여 식용으로 하며, 연한순을 나물로 하거나 쌀과 섞어 칡밥을 지어먹을 수도 있으며, 또한 뿌리로부터 즙을 내어 마시기도 한다.In addition, the starch is collected from the roots for edible use, and it can be eaten as a seasoning or mixed with rice to make sesame rice. It can also drink juice from the roots.
위에서 열거한 바와 같이 칡은 우리 나라에서 아주 오랫동안 우리 몸을 다스리는데 없어서는 안되는 아주 중요한 전통 건강보조 식품인 것이다.As listed above, 칡 is a very important traditional dietary supplement that is indispensable in our country for a very long time.
통상, 칡의 가공에 있어서는 보통 생칡즙으로 가공하여 음용하는 것으로 알려져 있고, 또한 생 칡 자체로 그대로 음용하는 것이 통례였다.Usually, in the processing of sake, it is known to process it with the fresh juice and drink it normally, and it was common to drink it as it is raw sake itself.
생즙의 가공에 있어서는 칡을 세척하여 프레스 등의 가공기에 눌러 칡을 즙으로 만들어 음용할 수 있도록 하고 있으나, 세척을 깨끗이 하여 가공기에 넣어 즙을 만드는 과정에서 이물질의 투입 등으로 위생적인 가공이 불가능한 문제가 있다.In the processing of fresh juice, it is possible to make the juice by drinking it by pressing it on a machine such as a press, and drinking it, but it is not possible to sanitize it by adding foreign substances in the process of making the juice by putting it in the processor. There is.
또한, 액체상태이기 때문에 휴대가 불편한 점도 있었다.In addition, the liquid state was inconvenient to carry.
본 발명은 상기 문제를 해소하기 위한 것으로, 본 발명은 우리고유의 전통식품인 칡을 가루의 분말로 만들어, 칡에 대한 음용성을 개선함과 동시에 인체의 위장 장애에 대한 치료를 부여함으로써 오늘날 각종 성인병 예방에 도움이 되는 건강 보조 식품으로써 그 이용 가치를 높여 누구나 손쉽게 즐겨 음용 복용할 수 있는 즉석 식용 가능한 칡분말의 제조방법을 제공하고자 한다.The present invention is to solve the above problems, the present invention is to make the powder of the traditional Korean food 칡 to powder, improve the drinking ability for 칡 and at the same time give a treatment for gastrointestinal disorders of the human body various As a dietary supplement to help prevent adult diseases, the purpose of the present invention is to provide a method of preparing instant edible powder that can be easily consumed by anyone.
본 발명은 제1단계로 원료인 생칡을 1차 세척하고 건조하기에 알맞은 크기로 절단하여 다시 2차로 세척한 후에, 수분이 어느 정도 빠진 다음 제2단계로 1차 건조를 약 45 ~ 60도 정도의 온도에서 약 60 ~ 72시간 정도 건조하여 칡의 색깔을 결정한다.In the present invention, the raw material as the first step is first washed and cut to a size suitable for drying, and then washed again after the second step, after the water is depleted to some extent, the first step is about 45 to 60 degrees. Dry at about 60-72 hours at temperature to determine the color of the 칡.
이후, 제3단계로 2차 건조를 다시 하여 약 50 ~ 55정도의 온도에서 약 10 ~ 12시간정도 건조하여 완전히 수분을 제거한 양질의 갈근을 얻는다.Then, the second drying in the third step again to dry for about 10 to 12 hours at a temperature of about 50 ~ 55 to obtain a good quality of the roots completely removed moisture.
그리고, 제4단계로 1차 분쇄과정을 거치고 다시 2차 분쇄 과정을 거친 다음, 최종적으로 3차 분쇄를 거쳐 양질의 우수한 분말의 칡가루를 얻을 수 있는 것이다.Then, after the first crushing process in the fourth step and the second crushing process again, and finally through the third crushing to obtain fine powder of good quality powder.
본 발명의 실시 예를 첨부도면에 의하여 설명하면 다음과 같다.An embodiment of the present invention will be described with reference to the accompanying drawings.
본 발명은 원료인 생칡을 1차 깨끗하게 세척하여 절단기의 절단장치를 사용하여 약 20 ~ 25cm의 알맞은 크기로 절단하여 원통형 회전식 세척용 통을 통하여 2차 세척하고 난 뒤, 어느 정도 수분이 빠지면 1차 건조를 약 45 ~ 60정도의 온도에서 약 60 ~ 72시간 정도 건조하여 양질의 칡 색깔을 부여한다.The present invention cleans the raw raw material as the primary clean, cut into a suitable size of about 20 ~ 25cm using a cutting device of the cutter, and after the second washing through a cylindrical rotary washing tub, if the moisture to some extent the first Dry it for about 60 to 72 hours at a temperature of about 45 to 60 degrees to give a good quality color.
다시, 2차 건조 약 50 ~ 55정도의 온도에서 약 10 ~ 12시간정도 건조하여 수분을 완전히 제거한 다음, 1차 분쇄과정을 거쳐 거친 가루를 2차, 3차의 분쇄과정을 통하여 최종의 고운 미립자의 우수한 칡가루를 제조 소포장함으로써 부패나 변질의 염려가 없어 장기보관이 가능하며 인체의 위장 장애 등 각종 성인병 예방에도 좋아 계절에 관계없이 건강 보조 식품으로서 그 이용가치를 높여 누구나 손쉽게 항시 음용, 복용이 가능한 것이다.Secondly, dry it for about 10 to 12 hours at a temperature of about 50 to 55 seconds to completely remove moisture, and then, after the first grinding process, the fine particles are finally fined through the second and third grinding processes. It is manufactured and packaged with excellent powder, so it can be stored for a long time without fear of corruption or deterioration.It is also good for preventing various adult diseases such as gastrointestinal disorders of the human body. It is possible.
[실시예]EXAMPLE
(a) 세척공정(a) cleaning process
원료인 생칡을 깨끗이 1차 세척한 뒤 적당한 크기 약 20 ~ 25cm정도로 절단하여 원통형 회전식 자동 세척장치를 통해 약 60 ~ 90분 정도의 2차 세척과정을 거쳐 깨끗한 양질의 생칡을 얻는다.After raw washing raw material cleanly, it is cut to about 20 ~ 25cm in proper size, and through the cylindrical rotary self-cleaning device, it undergoes the second washing process for about 60 ~ 90 minutes to obtain clean, good quality.
(b) 건조공정(b) drying process
원료인 생칡을 깨끗이 세척하여 확보한 원료를 온도가 자동 조절되는 건조기를 통하여 약 45 ~ 60도 정도의 온도에서 60 ~ 72시간 정도 1차 건조하여 양질의 칡 색깔을 얻는 다음 다시 한번 약 50 ~ 55도 정도의 온도에서 약 10 ~ 12시간 정도의 건조과정을 수분함량이 없는 양질이 아주 우수한 갈근을 얻는다.The raw material obtained by washing raw raw materials cleanly is first dried for 60 to 72 hours at a temperature of about 45 to 60 degrees through a dryer whose temperature is automatically controlled to obtain a good quality color. The drying process of about 10 to 12 hours at a temperature of about degree gives very good quality root without moisture content.
(c) 원료 제1차 분쇄과정(c) First grinding process of raw materials
2 차례의 건조공정에서 얻은 양질의 갈근을 1차 분쇄 과정을 통하여 작은 덩어리와 거친 가루를 얻는다.Fine roots obtained from two drying processes are first crushed to obtain small lumps and coarse powder.
(d) 제2차 분쇄공정(d) secondary grinding process
제3차 분쇄를 용이하게 하기 위하여 제2차 분쇄공정에서 수분함량이 없는 고운 칡가루를 얻는다.In order to facilitate the tertiary grinding, fine powder is obtained without moisture in the secondary grinding process.
(e) 제3차 분쇄공정 및 포장공정(e) Third grinding and packaging process
2 번에 걸쳐 얻은 고운 칡가루를 제3차 분쇄과정을 통해 고운 미립자의 칡가루를 얻어서 복용 및 음용에 알맞은 크기로 소포장하여 포장한다.The fine powder obtained in two times is obtained by the third grinding process to obtain fine powder of fine powder, which is packaged in a size suitable for taking and drinking.
이상과 같이 본 발명은 최종 제품의 수분함량이 없기 때문에 제품의 저장성을 증산시키고 적당량 약 6 ~ 12g정도를 냉수, 온도 또는 그대로 복용할 수 있는 것으로, 칡을 가루의 분말로 만들어, 칡에 대한 음용성을 개선함과 동시에 인체의 위장 장애에 대한 치료를 부여함으로써, 오늘날 각종 성인병 예방에 도움이 되는 건강 보조 식품으로써 그 이용 가치를 높여 누구나 손쉽게 즐겨 음용 복용할 수 있는 것이다.As described above, the present invention can increase the shelf life of the product because there is no water content of the final product and can take the appropriate amount about 6-12g in cold water, temperature or as it is, to make the powder of powder, drink for water By improving the sex and at the same time giving treatment for the human gastrointestinal disorders, as a dietary supplement to help prevent various adult diseases today, the value of its use can be easily enjoyed by anyone.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950001314A KR0146569B1 (en) | 1995-01-25 | 1995-01-25 | Processing method of arrow root powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950001314A KR0146569B1 (en) | 1995-01-25 | 1995-01-25 | Processing method of arrow root powder |
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| Publication Number | Publication Date |
|---|---|
| KR960028828A KR960028828A (en) | 1996-08-17 |
| KR0146569B1 true KR0146569B1 (en) | 1998-08-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019950001314A KR0146569B1 (en) | 1995-01-25 | 1995-01-25 | Processing method of arrow root powder |
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| KR (1) | KR0146569B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101118014B1 (en) * | 2011-07-22 | 2012-03-13 | 이정은 | Method for producing kimchi adding arrowroot powder and kimchi produced by the same method |
| CN105433309A (en) * | 2015-12-09 | 2016-03-30 | 浙江大学 | Method for preparing cooked radix puerariae whole flour rich in isoflavones |
| KR20220052019A (en) * | 2020-10-20 | 2022-04-27 | 권길평 | Eco-friendly deodorant using arrowroot stem |
-
1995
- 1995-01-25 KR KR1019950001314A patent/KR0146569B1/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101118014B1 (en) * | 2011-07-22 | 2012-03-13 | 이정은 | Method for producing kimchi adding arrowroot powder and kimchi produced by the same method |
| CN105433309A (en) * | 2015-12-09 | 2016-03-30 | 浙江大学 | Method for preparing cooked radix puerariae whole flour rich in isoflavones |
| KR20220052019A (en) * | 2020-10-20 | 2022-04-27 | 권길평 | Eco-friendly deodorant using arrowroot stem |
Also Published As
| Publication number | Publication date |
|---|---|
| KR960028828A (en) | 1996-08-17 |
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