WO2010035506A1 - Method for producing dried plant body - Google Patents
Method for producing dried plant body Download PDFInfo
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- WO2010035506A1 WO2010035506A1 PCT/JP2009/004958 JP2009004958W WO2010035506A1 WO 2010035506 A1 WO2010035506 A1 WO 2010035506A1 JP 2009004958 W JP2009004958 W JP 2009004958W WO 2010035506 A1 WO2010035506 A1 WO 2010035506A1
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- plant body
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N3/00—Preservation of plants or parts thereof, e.g. inhibiting evaporation, improvement of the appearance of leaves or protection against physical influences such as UV radiation using chemical compositions; Grafting wax
Definitions
- the present invention relates to a method for producing a dried plant body that retains the color, fragrance and feel of the plant body and can maintain these states for a long time.
- Dried flowers or dried plants obtained by drying fresh flowers or plants are well known. These dried flowers and the like are mainly produced by any one of a drying method by natural drying, a drying method by a desiccant, and a drying method by freeze drying (Patent Documents 1 and 2). However, neither method has preserved the color, scent, and feel of the original fresh flowers or plants.
- Preserved flowers are natural flowers and plants, but the colors and scents are artificial. Preserved flowers have the advantage that they can give colors and fragrances that do not exist in nature, but on the other hand, they do not retain the colors and scents of real flowers and plants, but are merely artificial. The desire to enjoy fresh flowers and plants in a state closer to nature cannot be satisfied, and it is desired to provide a technology that can maintain fresh flowers and plants in a state closer to nature.
- an object of the present invention is to provide a method for producing a dried plant body that retains the color, fragrance, and feel of plants such as fresh flowers and plants in a state close to nature and can maintain these states for a long period of time. is there.
- the present invention is as follows. [1] (1) a step of absorbing an aqueous solution of saccharides and denaturation inhibitor at a temperature of 0 to 10 ° C. A step (2) of maintaining the plant body that has absorbed the aqueous solution at a temperature in the range of ⁇ 10 to ⁇ 20 ° C., and a step (3) of obtaining the dried plant body by vacuum drying the obtained plant body A method for producing a dried plant comprising: [2] The production method according to [1], wherein the saccharide is sucrose, fructose, or glucose. [3] The production method according to [1] or [2], wherein the denaturation inhibitor is a plant browning inhibitor, a chlorophyll degradation inhibitor, or a carotenoid degradation inhibitor.
- step (1) is performed in the range of 6 hours to 120 hours.
- step (2) is performed in the range of 1 hour to 24 hours.
- step (3) is performed at a temperature in the range of ⁇ 10 to ⁇ 20 ° C.
- step (4) of heat-treating the dried plant obtained in the step (3).
- maintained the color, fragrance, and touch which a natural fresh flower and a plant have
- this dry plant body can continue to hold
- the present invention relates to a method for producing a dried plant, (1) a step of absorbing an aqueous solution of saccharides and denaturation inhibitor at a temperature of 0 to 10 ° C. A step (2) of maintaining the plant body that has absorbed the aqueous solution at a temperature in the range of ⁇ 10 to ⁇ 20 ° C., and a step (3) of obtaining the dried plant body by vacuum drying the obtained plant body Is included.
- the plant body is allowed to absorb an aqueous solution of saccharide and denaturation inhibitor at a temperature of 0 to 10 ° C.
- the plant used here is not particularly limited, and can be, for example, a picked flower, a cut flower, a cut foliage, or a cut branch. Moreover, there is no restriction
- the saccharide absorbed by the plant body can be, for example, sucrose.
- sucrose By allowing the plant body to absorb the sugar, the dried plant body obtained through the steps (2) and (3) can be dried while maintaining the form of the original plant tissue. Ingredients can be maintained and feel can be maintained.
- plants transport sugar in the form of sucrose, so sucrose is the most natural sugar.
- disaccharides other than sucrose, monosaccharides, oligosaccharides, and the like can be used similarly, and examples thereof include fructose and glucose.
- the denaturation inhibitor as used herein can be, for example, a cryoprotectant, a flexibility maintenance agent, a plant browning inhibitor, a chlorophyll degradation inhibitor, or a carotenoid degradation inhibitor.
- cryoprotectant and the flexibility maintaining agent include glycerin.
- plant browning inhibitors include EDTA (ethylenediaminetetraacetic acid) used for preventing browning of plant tissue extracts.
- chlorophyll degradation inhibitor include synthetic cytokinin, ascorbic acid, sodium chloride, sodium bicarbonate, and the like.
- carotenoid degradation inhibitors examples include substances that inhibit enzymes that degrade pigments such as carotenoids, and examples include sulfites. Plant browning inhibitors, chlorophyll degradation inhibitors, carotenoid degradation inhibitors, etc. can be used in combination. Kept. In the present invention, a plurality of denaturation inhibitors can be used in combination.
- the concentration of the sugar and the denaturation inhibitor in the aqueous solution can be appropriately determined in consideration of the type of sugar and the denaturation inhibitor, the absorption conditions, and the like, and any of them can be in the range of 0.1 mM to 500 mM.
- the sugar is preferably used at a relatively high concentration, and the preferred concentration is in the range of 50 mM to 300 mM.
- EDTA or the like is preferably used at a relatively low concentration, and a preferable concentration is in the range of 0.2 mM to 10 mM.
- a cryoprotectant and a softness-maintaining agent such as glycerin can be used at a higher concentration, and can be, for example, in the range of 10 to 30%.
- the temperature at the time of absorption can be a temperature in the range of 0 to 10 ° C., preferably in the range of 0 to 5 ° C.
- the absorption time is selected in the range of, for example, 6 hours to 120 hours in consideration of the type and state of the plant body, the type of aqueous solution, etc., and considering that the desired dry plant body is obtained. be able to. However, it is not intended to be limited to this range of time.
- Absorption of an aqueous solution containing a sugar and a denaturation inhibitor can be carried out either in the dark or under illumination (including sunlight), but from the viewpoint of high absorption rate, it is under illumination (including sunlight). Preferably it is done. Alternatively, it is possible to alternately repeat under darkness and under illumination (including under sunlight).
- step (2) the plant body that has absorbed the aqueous solution in step (1) is maintained at a temperature in the range of ⁇ 10 to ⁇ 20 ° C.
- plant cells accumulate sugar to avoid intracellular freezing when cold conditions persist. Therefore, vegetables become sweet when severe cold continues.
- processing in a low temperature state just before freezing is performed.
- the low temperature state just before freezing is in the range of -10 to -20 ° C.
- the sugar content absorbed by the plant body is accumulated in the plant cell and forms a special intracellular structure.
- the vacuum drying in the step (3) the plant being dried becomes low temperature, or even when this vacuum drying is actively carried out at a low temperature, Cells can be maintained without freezing.
- the temperature in step (2) is preferably in the range of -12 to -18 ° C, more preferably in the range of -14 to -16 ° C.
- the treatment temperature in step (2) is preferably a low temperature just before freezing.
- the low temperature just before freezing varies depending on the plant species and pretreatment, but whether the plant has frozen can be identified by observing the cells, and after testing the presence or absence of freezing of the plant in advance, It can also be determined.
- the treatment time is in the range of 1 to 24 hours in consideration of the type and state of the plant, the type of the absorbed aqueous solution, etc., and considering that the desired dry plant can be obtained. It can be carried out. However, it is not intended to be limited to this range.
- the low-temperature treatment can be performed in the dark or under illumination (including sunshine). Alternatively, it is possible to alternately repeat under darkness and under illumination (including under sunlight).
- step (3) the plant obtained in step (2) is vacuum-dried to obtain a dried plant.
- the vacuum drying in the step (3) is preferably performed at a temperature in the range of ⁇ 10 to ⁇ 20 ° C. from the viewpoint of obtaining a plant body having a desired color, fragrance and feel.
- the cells Due to the low temperature treatment in the step (2), the cells are in a state that is less likely to freeze than before the treatment. By drying the plant body in such a state under vacuum, it can be dried while avoiding freezing. By drying while avoiding freezing, it is possible to obtain a dried plant body that occupies most of the plant cells and avoids damage to the vacuolar membrane accumulating various degrading enzymes, thereby achieving the desired color.
- a dried plant body that retains fragrance and feel can be obtained. When lyophilized by a normal method, the intracellular membrane structure is destroyed, and as a result, it becomes difficult to obtain a dried plant body that retains its color, fragrance and feel.
- the vacuum drying time in step (3) takes into account the type of plant body, the state, the type of aqueous solution absorbed, the low-temperature treatment conditions, etc., and the conditions for obtaining the desired dry plant body. For example, it can be performed in the range of 1 hour to 24 hours. However, it is not intended to be limited to this range.
- the dried plant body obtained in step (3) is a dried plant body that retains the color, fragrance, and feel of natural fresh flowers and plants, and for a long period of time (for example, 1 to 12 months). And it can continue to hold the touch.
- the production method of the present invention can further include a step (4) of heat-treating the dried plant obtained in the above step (3).
- an enzyme for example, an enzyme that decomposes pigments or chlorophyll
- the heat treatment can be performed at a temperature of 50 to 80 ° C. for 1 minute to 60 minutes, for example.
- Example 1 Rose leaf pieces were immersed in the solutions (a) to (d) and placed at 4 ° C. for 12 hours.
- Example 2 Instead of vacuum drying at room temperature in Example 1, vacuum drying at ⁇ 15 ° C. was performed. The shape, color, and feel were compared, and the results are shown in Table 2. Evaluation criteria are the same as in Table 2.
- Example 2 compared with Example 1, in addition to the gloss, good results were obtained for the shape and color.
- Example 3 A cut flower of a light pink rose was dipped in the solution of (a) to (c) together with its foliage and absorbed at 10 ° C. for 24 hours.
- the present invention is useful in the field of production of dried plants in place of conventional dried flowers and preserved flowers.
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Abstract
Disclosed is a method for producing a dried plant body, which comprises the following steps (1) to (3): (1) allowing a plant body to absorb an aqueous solution of a sugar and a modification inhibitor at a temperature of 0 to 10°C; (2) maintaining the plant body that has absorbed the aqueous solution at a temperature of -10 to -20°C; and (3) drying the resulting plant body in vacuo to produce the dried plant body. The method enables the production of a dried product of a plant body (e.g., a real flower and other plants) which can keep the color, flavor and feel of the original plant body in a state close to the wild condition for a long period.
Description
本発明は、植物体の色、香り及び感触を保持し、かつこれらの状態を長期間持続し得る乾燥植物体の製造方法に関する。
The present invention relates to a method for producing a dried plant body that retains the color, fragrance and feel of the plant body and can maintain these states for a long time.
生花または植物を乾燥させたドライフラワーまたは乾燥植物は従来からよく知られている。これらのドライフラワー等は、主に、自然乾燥による乾燥方法、乾燥剤による乾燥方法、及び凍結乾燥による乾燥方法のいずれかの方法によりの製造方法されている(特許文献1、2)。しかし、いずれの方法であっても、元の生花または植物の色、香り及び感触を保持したものにはならなかった。
Dried flowers or dried plants obtained by drying fresh flowers or plants are well known. These dried flowers and the like are mainly produced by any one of a drying method by natural drying, a drying method by a desiccant, and a drying method by freeze drying (Patent Documents 1 and 2). However, neither method has preserved the color, scent, and feel of the original fresh flowers or plants.
ドライフラワーの欠点を解消したものとして、生花や植物の水分を保存料と交換し、かつ着色料で加工した、長期間色彩が変化しないプリザーブドフラワーも知られている。プリザーブドフラワーは、触った感触も生きた生花や植物に近く、近年、急速に普及しつつある。さらに、香りを付加したプリザーブドフラワーも知られている(特許文献3、4)。
特開平3-141345号公報
特開平11-199401号公報
特開2006-52194号公報
特開2007-176941号公報
In order to eliminate the disadvantages of dried flowers, preserved flowers are known that are not changed in color for a long period of time, where the moisture of fresh flowers and plants are replaced with preservatives and processed with coloring agents. Preserved flowers are close to living flowers and plants that are touched, and have been rapidly spreading in recent years. Furthermore, a preserved flower to which a scent is added is also known (Patent Documents 3 and 4).
Japanese Unexamined Patent Publication No. 3-141345 Japanese Patent Laid-Open No. 11-199401 JP 2006-52194 A JP 2007-176941
プリザーブドフラワーは、本体は、自然の生花や植物であるが、色及び香りは人工的なものである。プリザーブドフラワーには、自然に存在しない色や香りを付与できるという利点はあるが、一方で、本物の生花や植物の色及び香りを保持したものではなく、あくまでも人工的なものにすぎない。より自然に近い状態の生花や植物を、楽しみたいという希望を満足できるものではなく、より自然に近い状態の生花や植物を保持できる技術の提供が望まれている。
Preserved flowers are natural flowers and plants, but the colors and scents are artificial. Preserved flowers have the advantage that they can give colors and fragrances that do not exist in nature, but on the other hand, they do not retain the colors and scents of real flowers and plants, but are merely artificial. The desire to enjoy fresh flowers and plants in a state closer to nature cannot be satisfied, and it is desired to provide a technology that can maintain fresh flowers and plants in a state closer to nature.
そこで本発明の目的は、自然に近い状態の生花や植物等の植物体の色、香り及び感触を保持し、かつこれらの状態を長期間持続し得る乾燥植物体の製造方法を提供することにある。
Accordingly, an object of the present invention is to provide a method for producing a dried plant body that retains the color, fragrance, and feel of plants such as fresh flowers and plants in a state close to nature and can maintain these states for a long period of time. is there.
本発明者は、植物組織の観察技術に関して長年にわたり蓄積された知見に基づいて、植物組織が、乾燥後も長期間、その色、香り及び感触を保持できる条件を見出し、それに基づいて本発明を完成させた。
Based on knowledge accumulated over many years regarding plant tissue observation technology, the present inventor has found conditions under which a plant tissue can retain its color, scent and feel for a long period of time after drying. Completed.
本発明は以下のとおりである。
[1]
植物体に糖類及び変性阻害剤の水溶液を0～10℃の温度にて吸収させる工程(1)、
前記水溶液を吸収した植物体を-10～-20℃の範囲の温度に保持する工程(2)、及び
得られた植物体を真空乾燥して乾燥植物体を得る工程(3)
を含む、乾燥植物体の製造方法。
[2]
糖類がショ糖、果糖、またはブドウ糖である[1]に記載の製造方法。
[3]
変性阻害剤が、植物褐変阻害剤、クロロフィル分解阻害剤またはカロチノイド分解阻害剤である[1]または[2]に記載の製造方法。
[4]
工程(1)は、6時間～120時間の範囲で行う[1]～[3]のいずれかに記載の製造方法。
[5]
工程(2)は、1時間～24時間の範囲で行う[1]～[4]のいずれかに記載の製造方法。
[6]
工程(3)の真空乾燥は、-10～-20℃の範囲の温度で行う[1]～[5]のいずれかに記載の製造方法。
[7]
工程(3)で得られた乾燥植物体を熱処理する工程(4)をさらに含む、[1]～[6]のいずれかに記載の製造方法。
[8]
植物体が摘み花、切り花、切り茎葉または切り枝である[1]～[7]のいずれかに記載の製造方法。 The present invention is as follows.
[1]
(1) a step of absorbing an aqueous solution of saccharides and denaturation inhibitor at a temperature of 0 to 10 ° C.
A step (2) of maintaining the plant body that has absorbed the aqueous solution at a temperature in the range of −10 to −20 ° C., and a step (3) of obtaining the dried plant body by vacuum drying the obtained plant body
A method for producing a dried plant comprising:
[2]
The production method according to [1], wherein the saccharide is sucrose, fructose, or glucose.
[3]
The production method according to [1] or [2], wherein the denaturation inhibitor is a plant browning inhibitor, a chlorophyll degradation inhibitor, or a carotenoid degradation inhibitor.
[Four]
The production method according to any one of [1] to [3], wherein step (1) is performed in the range of 6 hours to 120 hours.
[Five]
The production method according to any one of [1] to [4], wherein the step (2) is performed in the range of 1 hour to 24 hours.
[6]
The production method according to any one of [1] to [5], wherein the vacuum drying in the step (3) is performed at a temperature in the range of −10 to −20 ° C.
[7]
The production method according to any one of [1] to [6], further comprising a step (4) of heat-treating the dried plant obtained in the step (3).
[8]
The production method according to any one of [1] to [7], wherein the plant body is a picked flower, a cut flower, a cut foliage, or a cut branch.
[1]
植物体に糖類及び変性阻害剤の水溶液を0～10℃の温度にて吸収させる工程(1)、
前記水溶液を吸収した植物体を-10～-20℃の範囲の温度に保持する工程(2)、及び
得られた植物体を真空乾燥して乾燥植物体を得る工程(3)
を含む、乾燥植物体の製造方法。
[2]
糖類がショ糖、果糖、またはブドウ糖である[1]に記載の製造方法。
[3]
変性阻害剤が、植物褐変阻害剤、クロロフィル分解阻害剤またはカロチノイド分解阻害剤である[1]または[2]に記載の製造方法。
[4]
工程(1)は、6時間～120時間の範囲で行う[1]～[3]のいずれかに記載の製造方法。
[5]
工程(2)は、1時間～24時間の範囲で行う[1]～[4]のいずれかに記載の製造方法。
[6]
工程(3)の真空乾燥は、-10～-20℃の範囲の温度で行う[1]～[5]のいずれかに記載の製造方法。
[7]
工程(3)で得られた乾燥植物体を熱処理する工程(4)をさらに含む、[1]～[6]のいずれかに記載の製造方法。
[8]
植物体が摘み花、切り花、切り茎葉または切り枝である[1]～[7]のいずれかに記載の製造方法。 The present invention is as follows.
[1]
(1) a step of absorbing an aqueous solution of saccharides and denaturation inhibitor at a temperature of 0 to 10 ° C.
A step (2) of maintaining the plant body that has absorbed the aqueous solution at a temperature in the range of −10 to −20 ° C., and a step (3) of obtaining the dried plant body by vacuum drying the obtained plant body
A method for producing a dried plant comprising:
[2]
The production method according to [1], wherein the saccharide is sucrose, fructose, or glucose.
[3]
The production method according to [1] or [2], wherein the denaturation inhibitor is a plant browning inhibitor, a chlorophyll degradation inhibitor, or a carotenoid degradation inhibitor.
[Four]
The production method according to any one of [1] to [3], wherein step (1) is performed in the range of 6 hours to 120 hours.
[Five]
The production method according to any one of [1] to [4], wherein the step (2) is performed in the range of 1 hour to 24 hours.
[6]
The production method according to any one of [1] to [5], wherein the vacuum drying in the step (3) is performed at a temperature in the range of −10 to −20 ° C.
[7]
The production method according to any one of [1] to [6], further comprising a step (4) of heat-treating the dried plant obtained in the step (3).
[8]
The production method according to any one of [1] to [7], wherein the plant body is a picked flower, a cut flower, a cut foliage, or a cut branch.
本発明によれば、自然の生花や植物が有する色、香り及び感触を保持した乾燥植物体を提供でき、かつこの乾燥植物体は、長期間、この色、香り及び感触を保持し続けることができる。
ADVANTAGE OF THE INVENTION According to this invention, the dry plant body which hold | maintained the color, fragrance, and touch which a natural fresh flower and a plant have can be provided, and this dry plant body can continue to hold | maintain this color, fragrance, and touch for a long period of time. it can.
本発明は、乾燥植物体の製造方法に関し、この製造方法は、
植物体に糖類及び変性阻害剤の水溶液を0～10℃の温度にて吸収させる工程(1)、
前記水溶液を吸収した植物体を-10～-20℃の範囲の温度に保持する工程(2)、及び
得られた植物体を真空乾燥して乾燥植物体を得る工程(3)
を含むものである。 The present invention relates to a method for producing a dried plant,
(1) a step of absorbing an aqueous solution of saccharides and denaturation inhibitor at a temperature of 0 to 10 ° C.
A step (2) of maintaining the plant body that has absorbed the aqueous solution at a temperature in the range of −10 to −20 ° C., and a step (3) of obtaining the dried plant body by vacuum drying the obtained plant body
Is included.
植物体に糖類及び変性阻害剤の水溶液を0～10℃の温度にて吸収させる工程(1)、
前記水溶液を吸収した植物体を-10～-20℃の範囲の温度に保持する工程(2)、及び
得られた植物体を真空乾燥して乾燥植物体を得る工程(3)
を含むものである。 The present invention relates to a method for producing a dried plant,
(1) a step of absorbing an aqueous solution of saccharides and denaturation inhibitor at a temperature of 0 to 10 ° C.
A step (2) of maintaining the plant body that has absorbed the aqueous solution at a temperature in the range of −10 to −20 ° C., and a step (3) of obtaining the dried plant body by vacuum drying the obtained plant body
Is included.
工程(1)
工程(1)では、植物体に糖類及び変性阻害剤の水溶液を0～10℃の温度にて吸収させる。ここで用いる植物体は、特に制限はなく、例えば、摘み花、切り花、切り茎葉または切り枝であることができる。また、植物の種類にも特に制限はない。これまでにドライフラワーやプリザーブドフラワーとされている植物体を適宜用いることができる。 Process (1)
In the step (1), the plant body is allowed to absorb an aqueous solution of saccharide and denaturation inhibitor at a temperature of 0 to 10 ° C. The plant used here is not particularly limited, and can be, for example, a picked flower, a cut flower, a cut foliage, or a cut branch. Moreover, there is no restriction | limiting in particular also in the kind of plant. Plants that have been regarded as dried flowers or preserved flowers so far can be used as appropriate.
工程(1)では、植物体に糖類及び変性阻害剤の水溶液を0～10℃の温度にて吸収させる。ここで用いる植物体は、特に制限はなく、例えば、摘み花、切り花、切り茎葉または切り枝であることができる。また、植物の種類にも特に制限はない。これまでにドライフラワーやプリザーブドフラワーとされている植物体を適宜用いることができる。 Process (1)
In the step (1), the plant body is allowed to absorb an aqueous solution of saccharide and denaturation inhibitor at a temperature of 0 to 10 ° C. The plant used here is not particularly limited, and can be, for example, a picked flower, a cut flower, a cut foliage, or a cut branch. Moreover, there is no restriction | limiting in particular also in the kind of plant. Plants that have been regarded as dried flowers or preserved flowers so far can be used as appropriate.
植物体に吸収させる糖類は、例えば、ショ糖であることができる。植物体に糖類を吸収させることで、工程(2)及び(3)を経て得られる乾燥植物体は、元の植物の組織の形態を維持し乾燥でき、その結果、組織中に含まれる香りの成分を維持し、かつ感触も維持できる。一般に、植物は糖をショ糖の形で輸送することから、ショ糖がもっとも自然に近い糖である。但し、ショ糖以外の二糖、単糖、あるいはオリゴ糖なども、同様に用いることができ、例えば、果糖及びブドウ糖を挙げることができる。
The saccharide absorbed by the plant body can be, for example, sucrose. By allowing the plant body to absorb the sugar, the dried plant body obtained through the steps (2) and (3) can be dried while maintaining the form of the original plant tissue. Ingredients can be maintained and feel can be maintained. In general, plants transport sugar in the form of sucrose, so sucrose is the most natural sugar. However, disaccharides other than sucrose, monosaccharides, oligosaccharides, and the like can be used similarly, and examples thereof include fructose and glucose.
植物体には糖類に加えて、変性阻害剤を吸収させる。ここで言う変性阻害剤は、例えば、凍結防御剤、柔軟性維持剤、植物褐変阻害剤、クロロフィル分解阻害剤またはカロチノイド分解阻害剤であることができる。凍結防御剤および柔軟性維持剤としては、グリセリンを挙げることができる。植物褐変阻害剤としては、例えば、植物組織抽出物の褐変を防ぐために用いられるEDTA(エチレンジアミン四酢酸)を挙げることができる。またクロロフィル分解阻害剤としては、例えば、合成サイトカイニン、アスコルビン酸、食塩、重曹等を挙げることができる。カロチノイド分解阻害剤としては、カロチノイドなどの色素を分解する酵素を阻害する物質を挙げることができ、例えば、亜硫酸塩などがある。植物褐変阻害剤、クロロフィル分解阻害剤及びカロチノイド分解阻害剤等は、複数を併用することもでき、植物細胞の色素や緑色(クロロフィル)を保持した乾燥植物体が得られ、かつその状態が長期間保たれる。本発明では、複数の変性阻害剤を併用することもできる。
In addition to sugars, the plant body absorbs the degeneration inhibitor. The denaturation inhibitor as used herein can be, for example, a cryoprotectant, a flexibility maintenance agent, a plant browning inhibitor, a chlorophyll degradation inhibitor, or a carotenoid degradation inhibitor. Examples of the cryoprotectant and the flexibility maintaining agent include glycerin. Examples of plant browning inhibitors include EDTA (ethylenediaminetetraacetic acid) used for preventing browning of plant tissue extracts. Examples of the chlorophyll degradation inhibitor include synthetic cytokinin, ascorbic acid, sodium chloride, sodium bicarbonate, and the like. Examples of carotenoid degradation inhibitors include substances that inhibit enzymes that degrade pigments such as carotenoids, and examples include sulfites. Plant browning inhibitors, chlorophyll degradation inhibitors, carotenoid degradation inhibitors, etc. can be used in combination. Kept. In the present invention, a plurality of denaturation inhibitors can be used in combination.
糖及び変性阻害剤を含有する水溶液に植物体を部分的または全体的に浸漬し、吸収させる。水溶液中の糖及び変性阻害剤の濃度は、糖及び変性阻害剤の種類や吸収条件等を考慮して適宜決定できるが、いずれも、0.1mM～500mMの範囲とすることができる。但し、糖は比較的高濃度での使用が好ましく、好ましい濃度は50mMから300mMの範囲である。それに対して、EDTAなどは比較的低濃度で使用が好ましく、好ましい濃度は0.2mMから10mMの範囲である。また、例えば、グリセリンのような凍結防御剤および柔軟性維持剤はより高濃度で使用することができ、例えば、10～30%の範囲とすることができる。吸収の際の温度は、0～10℃の範囲、好ましくは0～5℃の範囲の温度とすることができる。吸収の時間は、植物体の種類、状態、水溶液の種類等を考慮し、かつ所望の乾燥植物体が得られる条件となることを考慮して、例えば、6時間～120時間の範囲で選択することができる。但し、この範囲の時間に限定される意図ではない。糖及び変性阻害剤を含有する水溶液の吸収は、暗黒下または照明下(日照下を含む)のいずれで行うこともできるが、吸収速度が高いという観点からは照明下(日照下を含む)で行うことが好ましい。あるいは、暗黒下及び照明下(日照下を含む)を交互に繰返すこともできる。
Immerse the plant body partly or entirely in an aqueous solution containing sugar and denaturation inhibitor to absorb it. The concentration of the sugar and the denaturation inhibitor in the aqueous solution can be appropriately determined in consideration of the type of sugar and the denaturation inhibitor, the absorption conditions, and the like, and any of them can be in the range of 0.1 mM to 500 mM. However, the sugar is preferably used at a relatively high concentration, and the preferred concentration is in the range of 50 mM to 300 mM. On the other hand, EDTA or the like is preferably used at a relatively low concentration, and a preferable concentration is in the range of 0.2 mM to 10 mM. Further, for example, a cryoprotectant and a softness-maintaining agent such as glycerin can be used at a higher concentration, and can be, for example, in the range of 10 to 30%. The temperature at the time of absorption can be a temperature in the range of 0 to 10 ° C., preferably in the range of 0 to 5 ° C. The absorption time is selected in the range of, for example, 6 hours to 120 hours in consideration of the type and state of the plant body, the type of aqueous solution, etc., and considering that the desired dry plant body is obtained. be able to. However, it is not intended to be limited to this range of time. Absorption of an aqueous solution containing a sugar and a denaturation inhibitor can be carried out either in the dark or under illumination (including sunlight), but from the viewpoint of high absorption rate, it is under illumination (including sunlight). Preferably it is done. Alternatively, it is possible to alternately repeat under darkness and under illumination (including under sunlight).
工程(2)
工程(2)では、工程(1)において水溶液を吸収した植物体を-10～-20℃の範囲の温度に保持する。一般に、冬の野菜（例えばネギ）は、低温状態が続くと植物細胞は細胞内の凍結を避けるために糖分を蓄積する。そのため厳しい寒さが続くと野菜は甘くなる。本発明では、この点に注目して、工程(2)において、凍結寸前の低温状態における処理を施す。凍結寸前の低温状態とは-10～-20℃の範囲である。この範囲の低温処理を行うことによりに、植物体に吸収された糖分が植物体の細胞内に蓄積され、かつ特殊な細胞内構造を形成する。このような処理を施すことで、工程(3)における真空乾燥において、乾燥中の植物体が低温になったり、あるいはさらに、この真空乾燥を積極的に低温において実施する場合にも、植物体の細胞が凍結することなく維持できる。 Process (2)
In step (2), the plant body that has absorbed the aqueous solution in step (1) is maintained at a temperature in the range of −10 to −20 ° C. In general, in winter vegetables (eg, leeks), plant cells accumulate sugar to avoid intracellular freezing when cold conditions persist. Therefore, vegetables become sweet when severe cold continues. In the present invention, paying attention to this point, in the step (2), processing in a low temperature state just before freezing is performed. The low temperature state just before freezing is in the range of -10 to -20 ° C. By performing the low temperature treatment in this range, the sugar content absorbed by the plant body is accumulated in the plant cell and forms a special intracellular structure. By performing such treatment, in the vacuum drying in the step (3), the plant being dried becomes low temperature, or even when this vacuum drying is actively carried out at a low temperature, Cells can be maintained without freezing.
工程(2)では、工程(1)において水溶液を吸収した植物体を-10～-20℃の範囲の温度に保持する。一般に、冬の野菜（例えばネギ）は、低温状態が続くと植物細胞は細胞内の凍結を避けるために糖分を蓄積する。そのため厳しい寒さが続くと野菜は甘くなる。本発明では、この点に注目して、工程(2)において、凍結寸前の低温状態における処理を施す。凍結寸前の低温状態とは-10～-20℃の範囲である。この範囲の低温処理を行うことによりに、植物体に吸収された糖分が植物体の細胞内に蓄積され、かつ特殊な細胞内構造を形成する。このような処理を施すことで、工程(3)における真空乾燥において、乾燥中の植物体が低温になったり、あるいはさらに、この真空乾燥を積極的に低温において実施する場合にも、植物体の細胞が凍結することなく維持できる。 Process (2)
In step (2), the plant body that has absorbed the aqueous solution in step (1) is maintained at a temperature in the range of −10 to −20 ° C. In general, in winter vegetables (eg, leeks), plant cells accumulate sugar to avoid intracellular freezing when cold conditions persist. Therefore, vegetables become sweet when severe cold continues. In the present invention, paying attention to this point, in the step (2), processing in a low temperature state just before freezing is performed. The low temperature state just before freezing is in the range of -10 to -20 ° C. By performing the low temperature treatment in this range, the sugar content absorbed by the plant body is accumulated in the plant cell and forms a special intracellular structure. By performing such treatment, in the vacuum drying in the step (3), the plant being dried becomes low temperature, or even when this vacuum drying is actively carried out at a low temperature, Cells can be maintained without freezing.
上記観点から、工程(2)における温度は、好ましくは-12～-18℃の範囲であり、より好ましくは-14～-16℃の範囲である。工程(2)における処理温度は、凍結寸前の低温とすることが好ましい。凍結寸前の低温は、植物種や前処理によって異なるが、植物体が凍結したかどうかは、細胞を観察することで見分けることが可能であり、植物体の凍結の有無を予め試験した上で、決定することもできる。また、処理時間は、植物体の種類、状態、吸収させた水溶液の種類等を考慮し、かつ所望の乾燥植物体が得られる条件となることを考慮して、1時間～24時間の範囲で行うことができる。但し、この範囲に限定される意図ではない。低温処理は、暗黒下または照明下(日照下を含む)のいずれで行うこともできる。あるいは、暗黒下及び照明下(日照下を含む)を交互に繰返すこともできる。
From the above viewpoint, the temperature in step (2) is preferably in the range of -12 to -18 ° C, more preferably in the range of -14 to -16 ° C. The treatment temperature in step (2) is preferably a low temperature just before freezing. The low temperature just before freezing varies depending on the plant species and pretreatment, but whether the plant has frozen can be identified by observing the cells, and after testing the presence or absence of freezing of the plant in advance, It can also be determined. The treatment time is in the range of 1 to 24 hours in consideration of the type and state of the plant, the type of the absorbed aqueous solution, etc., and considering that the desired dry plant can be obtained. It can be carried out. However, it is not intended to be limited to this range. The low-temperature treatment can be performed in the dark or under illumination (including sunshine). Alternatively, it is possible to alternately repeat under darkness and under illumination (including under sunlight).
工程(3)
工程(3)においては、工程(2)で得られた植物体を真空乾燥して乾燥植物体を得る。工程(3)の真空乾燥は、所望の色、香り及び感触を保持した植物体を得るという観点からは、-10～-20℃の範囲の温度で行うことが好ましい。工程(2)における低温処理によって細胞は、処理前に比べて、凍結しにくい状態になっている。このような状態の植物体を真空乾燥することで、凍結を避けつつ乾燥することができる。凍結を避けつつ乾燥することで、植物細胞の大部分を占め、種々の分解酵素を蓄積している液胞膜の破損を避けて、乾燥植物体を得ることができ、それによって、所望の色、香り及び感触を保持した乾燥植物体を得ることができる。通常の方法で凍結乾燥すると細胞内の膜構造の破壊がおき、その結果、色、香り及び感触を保持した乾燥植物体を得ることが困難になる。 Process (3)
In step (3), the plant obtained in step (2) is vacuum-dried to obtain a dried plant. The vacuum drying in the step (3) is preferably performed at a temperature in the range of −10 to −20 ° C. from the viewpoint of obtaining a plant body having a desired color, fragrance and feel. Due to the low temperature treatment in the step (2), the cells are in a state that is less likely to freeze than before the treatment. By drying the plant body in such a state under vacuum, it can be dried while avoiding freezing. By drying while avoiding freezing, it is possible to obtain a dried plant body that occupies most of the plant cells and avoids damage to the vacuolar membrane accumulating various degrading enzymes, thereby achieving the desired color. A dried plant body that retains fragrance and feel can be obtained. When lyophilized by a normal method, the intracellular membrane structure is destroyed, and as a result, it becomes difficult to obtain a dried plant body that retains its color, fragrance and feel.
工程(3)においては、工程(2)で得られた植物体を真空乾燥して乾燥植物体を得る。工程(3)の真空乾燥は、所望の色、香り及び感触を保持した植物体を得るという観点からは、-10～-20℃の範囲の温度で行うことが好ましい。工程(2)における低温処理によって細胞は、処理前に比べて、凍結しにくい状態になっている。このような状態の植物体を真空乾燥することで、凍結を避けつつ乾燥することができる。凍結を避けつつ乾燥することで、植物細胞の大部分を占め、種々の分解酵素を蓄積している液胞膜の破損を避けて、乾燥植物体を得ることができ、それによって、所望の色、香り及び感触を保持した乾燥植物体を得ることができる。通常の方法で凍結乾燥すると細胞内の膜構造の破壊がおき、その結果、色、香り及び感触を保持した乾燥植物体を得ることが困難になる。 Process (3)
In step (3), the plant obtained in step (2) is vacuum-dried to obtain a dried plant. The vacuum drying in the step (3) is preferably performed at a temperature in the range of −10 to −20 ° C. from the viewpoint of obtaining a plant body having a desired color, fragrance and feel. Due to the low temperature treatment in the step (2), the cells are in a state that is less likely to freeze than before the treatment. By drying the plant body in such a state under vacuum, it can be dried while avoiding freezing. By drying while avoiding freezing, it is possible to obtain a dried plant body that occupies most of the plant cells and avoids damage to the vacuolar membrane accumulating various degrading enzymes, thereby achieving the desired color. A dried plant body that retains fragrance and feel can be obtained. When lyophilized by a normal method, the intracellular membrane structure is destroyed, and as a result, it becomes difficult to obtain a dried plant body that retains its color, fragrance and feel.
工程(3)における真空乾燥時間は、植物体の種類、状態、吸収させた水溶液の種類、低温処理条件等を考慮し、かつ所望の乾燥植物体が得られる条件となることを考慮して、例えば、1時間～24時間の範囲で行うことができる。但し、この範囲に限定される意図ではない。
The vacuum drying time in step (3) takes into account the type of plant body, the state, the type of aqueous solution absorbed, the low-temperature treatment conditions, etc., and the conditions for obtaining the desired dry plant body. For example, it can be performed in the range of 1 hour to 24 hours. However, it is not intended to be limited to this range.
工程(3)で得られた乾燥植物体は、自然の生花や植物が有する色、香り及び感触を保持した乾燥植物体であり、かつ長期間(例えば、1～12カ月)、この色、香り及び感触を保持し続けることができるものである。
The dried plant body obtained in step (3) is a dried plant body that retains the color, fragrance, and feel of natural fresh flowers and plants, and for a long period of time (for example, 1 to 12 months). And it can continue to hold the touch.
工程(4)
さらに本発明の製造方法は、上記工程(3)で得られた乾燥植物体を熱処理する工程(4)をさらに含むこともできる。熱処理により、乾燥植物体に含まれる酵素(例えば、色素やクロロフィルを分解する酵素)を失活させることができ、保存性をより向上させることができる。酵素を失活させるという観点から、熱処理は、例えば、50～80℃の温度で1分～60分の範囲の条件とすることができる。 Process (4)
Furthermore, the production method of the present invention can further include a step (4) of heat-treating the dried plant obtained in the above step (3). By heat treatment, an enzyme (for example, an enzyme that decomposes pigments or chlorophyll) contained in the dried plant can be inactivated, and the storage stability can be further improved. From the viewpoint of inactivating the enzyme, the heat treatment can be performed at a temperature of 50 to 80 ° C. for 1 minute to 60 minutes, for example.
さらに本発明の製造方法は、上記工程(3)で得られた乾燥植物体を熱処理する工程(4)をさらに含むこともできる。熱処理により、乾燥植物体に含まれる酵素(例えば、色素やクロロフィルを分解する酵素)を失活させることができ、保存性をより向上させることができる。酵素を失活させるという観点から、熱処理は、例えば、50～80℃の温度で1分～60分の範囲の条件とすることができる。 Process (4)
Furthermore, the production method of the present invention can further include a step (4) of heat-treating the dried plant obtained in the above step (3). By heat treatment, an enzyme (for example, an enzyme that decomposes pigments or chlorophyll) contained in the dried plant can be inactivated, and the storage stability can be further improved. From the viewpoint of inactivating the enzyme, the heat treatment can be performed at a temperature of 50 to 80 ° C. for 1 minute to 60 minutes, for example.
以下本発明を実施例により詳細に説明する。
Hereinafter, the present invention will be described in detail with reference to examples.
実施例１
１）バラの葉片を(a)から(d)の溶液に浸し、４℃で12時間おいた。
(a)水
(b)水+ 1 mM EDTA
(c)水+0.2 M ショ糖
(d)水+0.2 M ショ糖+ 1 mM EDTA Example 1
1) Rose leaf pieces were immersed in the solutions (a) to (d) and placed at 4 ° C. for 12 hours.
(a) Water (b) Water + 1 mM EDTA
(c) Water + 0.2 M sucrose (d) Water + 0.2 M sucrose + 1 mM EDTA
１）バラの葉片を(a)から(d)の溶液に浸し、４℃で12時間おいた。
(a)水
(b)水+ 1 mM EDTA
(c)水+0.2 M ショ糖
(d)水+0.2 M ショ糖+ 1 mM EDTA Example 1
1) Rose leaf pieces were immersed in the solutions (a) to (d) and placed at 4 ° C. for 12 hours.
(a) Water (b) Water + 1 mM EDTA
(c) Water + 0.2 M sucrose (d) Water + 0.2 M sucrose + 1 mM EDTA
２）溶液から出した葉片をろ紙に載せて家庭用フリーザー（-15～-20℃）で3時間低温処理した。
2) The leaf pieces taken out from the solution were placed on a filter paper and subjected to low temperature treatment with a home freezer (-15 to -20 ° C) for 3 hours.
３）低温処理後にフリーザーから取り出し、常温で真空乾燥させ、形状、色、感触を比較した。結果を表1に示す。評価の基準は以下のとおりである。
×× 変化が著しい
× 変化している
○ 自然状態に近い
◎ 自然状態に極めて近い 3) Removed from the freezer after low-temperature treatment, dried in vacuum at room temperature, and compared in shape, color and feel. The results are shown in Table 1. The criteria for evaluation are as follows.
×× Significant change × Changed ○ Close to the natural state ◎ Very close to the natural state
×× 変化が著しい
× 変化している
○ 自然状態に近い
◎ 自然状態に極めて近い 3) Removed from the freezer after low-temperature treatment, dried in vacuum at room temperature, and compared in shape, color and feel. The results are shown in Table 1. The criteria for evaluation are as follows.
×× Significant change × Changed ○ Close to the natural state ◎ Very close to the natural state
実施例２
実施例１における常温で真空乾燥に代えて、-15℃での真空乾燥を行った。形状、色、感触を比較し、結果を表２に示す。評価の基準は表２と同様である。 Example 2
Instead of vacuum drying at room temperature in Example 1, vacuum drying at −15 ° C. was performed. The shape, color, and feel were compared, and the results are shown in Table 2. Evaluation criteria are the same as in Table 2.
実施例１における常温で真空乾燥に代えて、-15℃での真空乾燥を行った。形状、色、感触を比較し、結果を表２に示す。評価の基準は表２と同様である。 Example 2
Instead of vacuum drying at room temperature in Example 1, vacuum drying at −15 ° C. was performed. The shape, color, and feel were compared, and the results are shown in Table 2. Evaluation criteria are the same as in Table 2.
実施例２の場合、実施例１に比べて、光沢に加えて、形状及び色についても良い結果が得られた。
In the case of Example 2, compared with Example 1, in addition to the gloss, good results were obtained for the shape and color.
実施例3
１）薄桃色のバラの切花を茎葉ごと(a)～(c)の溶液に浸し、10℃で24時間吸収させた。
(a) 水
(b) 水+0.2 M ショ糖＋20％グリセリン
(c) 水+0.2 M ショ糖＋20％グリセリン+1 mM EDTA Example 3
1) A cut flower of a light pink rose was dipped in the solution of (a) to (c) together with its foliage and absorbed at 10 ° C. for 24 hours.
(a) Water (b) Water + 0.2 M sucrose + 20% glycerin (c) Water + 0.2 M sucrose + 20% glycerin + 1 mM EDTA
１）薄桃色のバラの切花を茎葉ごと(a)～(c)の溶液に浸し、10℃で24時間吸収させた。
(a) 水
(b) 水+0.2 M ショ糖＋20％グリセリン
(c) 水+0.2 M ショ糖＋20％グリセリン+1 mM EDTA Example 3
1) A cut flower of a light pink rose was dipped in the solution of (a) to (c) together with its foliage and absorbed at 10 ° C. for 24 hours.
(a) Water (b) Water + 0.2 M sucrose + 20% glycerin (c) Water + 0.2 M sucrose + 20% glycerin + 1 mM EDTA
２）溶液から出した植物体を茎葉ごと試料温度－15℃で2週間真空乾燥を行った。花、茎 、葉の形状、色、感触、香りを比較し、結果を表3に示す。評価の基準は表１と同様 である。
2) The plant body taken out from the solution was vacuum dried for 2 weeks at the sample temperature of -15 ° C together with the foliage. The results are shown in Table 3 by comparing the shape, color, feel and fragrance of flowers, stems and leaves. The evaluation criteria are the same as in Table 1.
本発明は、従来のドライフラワーやプリザーブドフラワーに代わる乾燥植物体の製造分野に有用である。
The present invention is useful in the field of production of dried plants in place of conventional dried flowers and preserved flowers.
Claims (8)
- 植物体に糖類及び変性阻害剤の水溶液を0～10℃の温度にて吸収させる工程(1)、
前記水溶液を吸収した植物体を-10～-20℃の範囲の温度に保持する工程(2)、及び
得られた植物体を真空乾燥して乾燥植物体を得る工程(3)
を含む、乾燥植物体の製造方法。 (1) a step of absorbing an aqueous solution of saccharides and denaturation inhibitor at a temperature of 0 to 10 ° C.
A step (2) of maintaining the plant body that has absorbed the aqueous solution at a temperature in the range of −10 to −20 ° C., and a step (3) of obtaining the dried plant body by vacuum drying the obtained plant body
A method for producing a dried plant comprising: - 糖類がショ糖、果糖、またはブドウ糖である請求項1に記載の製造方法。 2. The production method according to claim 1, wherein the saccharide is sucrose, fructose, or glucose.
- 変性阻害剤が、凍結防御剤、柔軟性維持剤、植物褐変阻害剤、クロロフィル分解阻害剤またはカロチノイド分解阻害剤である請求項1または2に記載の製造方法。 3. The production method according to claim 1, wherein the denaturation inhibitor is a cryoprotectant, a flexibility maintenance agent, a plant browning inhibitor, a chlorophyll degradation inhibitor, or a carotenoid degradation inhibitor.
- 工程(1)は、6時間～120時間の範囲で行う請求項1～3のいずれかに記載の製造方法。 The production method according to any one of claims 1 to 3, wherein step (1) is performed in the range of 6 hours to 120 hours.
- 工程(2)は、1時間～24時間の範囲で行う請求項1～4のいずれかに記載の製造方法。 The production method according to any one of claims 1 to 4, wherein step (2) is carried out in the range of 1 hour to 24 hours.
- 工程(3)の真空乾燥は、-10～-20℃の範囲の温度で行う請求項1～5のいずれかに記載の製造方法。 6. The production method according to claim 1, wherein the vacuum drying in the step (3) is performed at a temperature in the range of −10 to −20 ° C.
- 工程(3)で得られた乾燥植物体を熱処理する工程(4)をさらに含む、請求項1～6のいずれかに記載の製造方法。 The production method according to any one of claims 1 to 6, further comprising a step (4) of heat-treating the dried plant obtained in the step (3).
- 植物体が摘み花、切り花、切り茎葉または切り枝である請求項1～7のいずれかに記載の製造方法。 The production method according to any one of claims 1 to 7, wherein the plant is a picked flower, a cut flower, a cut foliage or a cut branch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010530749A JP5560193B2 (en) | 2008-09-29 | 2009-09-29 | Method for producing dried plant |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008250060 | 2008-09-29 | ||
| JP2008-250060 | 2008-09-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2010035506A1 true WO2010035506A1 (en) | 2010-04-01 |
Family
ID=42059517
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2009/004958 WO2010035506A1 (en) | 2008-09-29 | 2009-09-29 | Method for producing dried plant body |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP5560193B2 (en) |
| WO (1) | WO2010035506A1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4967771A (en) * | 1972-10-30 | 1974-07-01 | ||
| JPS5810501A (en) * | 1981-07-10 | 1983-01-21 | Morinaga & Co Ltd | Preparation of dry flower |
| JPS63275502A (en) * | 1987-05-02 | 1988-11-14 | Tetsuo Hayakawa | Production of dried flower |
| JPH01139501A (en) * | 1987-11-25 | 1989-06-01 | Hitachi Ltd | Dry flower preparation apparatus |
| JPH0987102A (en) * | 1995-09-27 | 1997-03-31 | Yakult Honsha Co Ltd | Freezing and preserving of plant cell and thawing of the frozen plant cell |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4957771A (en) * | 1972-10-02 | 1974-06-05 |
-
2009
- 2009-09-29 JP JP2010530749A patent/JP5560193B2/en not_active Expired - Fee Related
- 2009-09-29 WO PCT/JP2009/004958 patent/WO2010035506A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4967771A (en) * | 1972-10-30 | 1974-07-01 | ||
| JPS5810501A (en) * | 1981-07-10 | 1983-01-21 | Morinaga & Co Ltd | Preparation of dry flower |
| JPS63275502A (en) * | 1987-05-02 | 1988-11-14 | Tetsuo Hayakawa | Production of dried flower |
| JPH01139501A (en) * | 1987-11-25 | 1989-06-01 | Hitachi Ltd | Dry flower preparation apparatus |
| JPH0987102A (en) * | 1995-09-27 | 1997-03-31 | Yakult Honsha Co Ltd | Freezing and preserving of plant cell and thawing of the frozen plant cell |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2010035506A1 (en) | 2012-02-23 |
| JP5560193B2 (en) | 2014-07-23 |
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