JPH11199891A - Production of extract from leaf of alpinia speciosa k. schum. - Google Patents
Production of extract from leaf of alpinia speciosa k. schum.Info
- Publication number
- JPH11199891A JPH11199891A JP10014866A JP1486698A JPH11199891A JP H11199891 A JPH11199891 A JP H11199891A JP 10014866 A JP10014866 A JP 10014866A JP 1486698 A JP1486698 A JP 1486698A JP H11199891 A JPH11199891 A JP H11199891A
- Authority
- JP
- Japan
- Prior art keywords
- extract
- moon peach
- mixing
- leaves
- water
- 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.)
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Links
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- Confectionery (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、月桃の葉のエキス
および月桃の葉のエキスを含む食品の製造方法に関す
る。The present invention relates to a moon peach leaf extract and a method for producing a food containing the moon peach leaf extract.
【0002】[0002]
【従来の技術】月桃(げっとう)は、東アジアの熱帯、
沖縄から九州南端にまで自生するショウガ科の多年草で
あり、背高約3m、葉は楕円状披針形で長さ40〜70
cm、幅約15cm、色は濃緑色である〔図4(A)参
照〕。沖縄県では4〜6月頃花が咲き、8〜10月頃直
径約2cmの赤い果実がなる。月桃の葉は独特の香りが
あり、ムーチー(沖縄地方の餅菓子の一種)を包むムー
チーガーサとしてムーチーの長期保存に用いられ、茎は
砂糖キビの結束用や紙(月桃紙)や織物(月桃布)、根
茎は整腸剤、種子は清涼丸薬等に用いられている。即
ち、月桃は根茎から葉まで捨てる部分が無いほど、各種
製品等に用いられている。[Prior Art] Moon peaches (gettto) are tropical in East Asia,
It is a perennial ginger family that grows naturally from Okinawa to the southern tip of Kyushu.
cm, a width of about 15 cm, and a dark green color (see FIG. 4A). In Okinawa, flowers bloom around April to June, and red fruits with a diameter of about 2 cm form around August to October. Moon peach leaves have a unique scent and are used for long-term storage of muchy as a mochi gasa that wraps muchy (a kind of rice cake confectionery in the Okinawa region). Stems are used to bind sugar millet and paper (moon peach paper) or textile ( Moon peach cloth), rhizomes are used for intestinal medicine, and seeds are used for cool pills and the like. That is, the moon peach is used in various products and the like as there is no portion to be discarded from the rhizome to the leaves.
【0003】[0003]
【発明が解決しようとする課題】ところで、前記月桃の
葉の香りは、たとえて言うなら、抹茶と蓬(よもぎ)の
葉を足して2で割ったような良い香りがする。従来、月
桃の葉の香りを含む食品としては、前述のムーチーガー
サ(月桃の葉)で包んだムーチー以外には無かった。そ
こで本発明の目的は、月桃の葉の香りのエキスを簡単に
得る方法およびエキスを含む食品の製造方法を提供する
ことである。By the way, the scent of the moon peach leaves has such a good scent as if the sum of the leaves of matcha and pomegranate (yomogi) were added and divided by two. Conventionally, there is no other food containing the fragrance of the moon peach leaves other than the mu-chi wrapped in the aforementioned mu-chi gasa (moon peach leaves). Accordingly, an object of the present invention is to provide a method for easily obtaining an extract having the fragrance of moon peach leaves and a method for producing a food containing the extract.
【0004】[0004]
【課題を解決するための手段】前記課題を解決するため
に請求項に記載の発明は、月桃の葉を微塵切りにする第
1工程と、微塵切り後の月桃の葉を当たり鉢で当たった
後、水を加えて、裏漉しし不要物を除去する第2工程
と、裏漉し後の液体を加熱する第3工程と、加熱後の液
体に浮かんだ浮遊物を取り出す第4工程と、この浮遊物
を水にて晒す第5工程と、水に晒した後の前記浮遊物を
絞ってエキスを作る第6工程とを備えたことを特徴とす
る。このようにすると、簡単に月桃の葉のエキスを作る
ことができる。In order to solve the above-mentioned problems, the invention described in the claims comprises a first step of cutting the leaves of the moon peach into fine pieces, and a step of hitting the leaves of the moon peach after the fine dusting with a hit pot. After hitting, a second step of adding water and straining to remove unnecessary substances, a third step of heating the liquid after the straining, and a fourth step of extracting suspended matter floating in the heated liquid, A fifth step of exposing the suspended matter with water and a sixth step of squeezing the suspended matter after being exposed to water to produce an extract are provided. In this way, the extract of moon peach leaves can be easily made.
【0005】また、別の請求項に記載の発明は、水に沈
殿した吉野葛を取り出し、昆布出しした出し汁を加えて
混ぜて混合物を作る第1工程と、この混合物を容器に入
れ、ほぼ透明になるまで加熱する第2工程と、ほぼ透明
となった前記混合物に請求項1記載の月桃の葉のエキス
およびその他の調味料を混入し混合する第3工程と、こ
の混入後の前記ほぼ透明の混合物を放置してゼリー状に
固化する第4工程とを備えたことを特徴とする。このよ
うにすると、月桃の葉の香りのする豆腐状の食品を作る
ことができる。According to another aspect of the invention, there is provided a first step in which Yoshino Kuzu, which has been precipitated in water, is taken out, and the soup stock taken out of kelp is added and mixed to form a mixture. A second step of heating until the mixture becomes, and a third step of mixing and mixing the moon peach leaf extract and other seasonings according to claim 1 with the substantially transparent mixture; And a fourth step of leaving the transparent mixture to solidify in a jelly state. In this way, a tofu-like food with the scent of moon peach leaves can be made.
【0006】更に別の請求項に記載の発明は、鳥玉子と
砂糖と牛乳とを混ぜて混合液を作る第1工程と、この混
合液に小麦粉とベーキングパウダーと塩を加えて混合
し、更に溶かしたバターと請求項1記載の月桃の葉のエ
キスを混入し生地を作る第2工程と、この生地を適量取
り出し、油で揚げる第3工程とを備えたことを特徴とす
る。このようにすると、従来のサーターアンダギー(揚
げ菓子の一種)に月桃の葉の香りを含ませることができ
る。The invention described in another claim is a first step of mixing a chicken egg, sugar and milk to form a mixed solution, and adding flour, baking powder and salt to the mixed solution and mixing. A second step of mixing the melted butter and the extract of the moon peach leaf according to claim 1 to produce a dough, and a third step of taking out an appropriate amount of the dough and frying in oil are provided. In this manner, the conventional sata andagi (a kind of fried confectionery) can have the scent of moon peach leaves.
【0007】[0007]
【発明の実施の形態】以下、本発明を図示の実施形態例
に基づいて説明する。 (1)第1実施形態例…月桃の葉のエキスの製造方法 図1は本実施形態例の月桃の葉のエキス(以下、月桃エ
キスと記す)の製造方法を示す流れ図(フローチャー
ト)である。 (a)材料 材料は以下の通りである。 月桃の葉…10枚 水 …1800cc 塩 …4g なお、月桃の葉の大きさは、図4(B)に示す葉1のよ
うに、長さが50〜60cm、幅が10〜12cmのも
のが好適である。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below based on an embodiment shown in the drawings. (1) First Embodiment Example: Method for Producing Moon Peach Leaf Extract FIG. 1 is a flowchart (flow chart) showing a method for producing a moon peach leaf extract (hereinafter, referred to as a moon peach extract) of the present embodiment. It is. (a) Materials Materials are as follows. Moon peach leaves: 10 sheets Water: 1800 cc Salt: 4 g The size of the moon peach leaves is 50-60 cm in length and 10-12 cm in width as in leaf 1 shown in FIG. 4 (B). Those are preferred.
【0008】(b)作り方 図1に示すように、先ず10枚の月桃の葉のスジを取り
除き、微塵切りにする(ステップS1)。次いで、微塵
切りにした葉を当たり鉢に入れて十分に当たり、180
0ccの水を徐々に加えながら混ぜていき(ステップS
2)、混ぜ終わったものを晒木綿を用いて裏漉し、液体
を取り出す(ステップS3)。この取り出した液体を鍋
に入れ塩4gを加えて強火で加熱する(ステップS
4)。この加熱により鍋の中の液体が沸騰する寸前にな
ると月桃の葉の灰汁(浮遊物)が出てくるので、この灰
汁をおたまで掬う(ステップS5)。掬った灰汁を、予
め準備してあるザルの上に晒木綿を敷いたものに載せて
集め(ステップS6)、晒木綿で包んで水で晒して冷ま
す(ステップS7)。次いで、晒木綿を絞って液状また
は流動体状のエキスを作る(ステップS8)。以上のよ
うにして製造した月桃エキスの香りは、前述の抹茶と蓬
の葉を足して2で割ったような独特の香りを持ってお
り、製造した月桃エキスの重量は8〜10gである。(B) How to make As shown in FIG. 1, first, ten streaks of the moon peach leaf are removed and finely sliced (step S1). Then, the finely chopped leaves are placed in a hitting pot and hit enough to
Mix while gradually adding 0 cc of water (Step S
2) Then, the mixed product is strained using bleached cotton to take out the liquid (step S3). Put the removed liquid in a pan, add 4 g of salt and heat over high heat (step S
4). When the liquid in the pot is boiled due to the heating, lye (floating matter) of the moon peach leaves comes out, and the lye is scooped up to the pot (step S5). The scooped lye is placed on a previously prepared colander on which bleached cotton is spread and collected (step S6), wrapped in bleached cotton, exposed to water and cooled (step S7). Next, the bleached cotton is squeezed to produce a liquid or fluid extract (step S8). The fragrance of the moon peach extract manufactured as described above has a unique scent as if the above-mentioned matcha and the leaves of the pong were added and divided by 2, and the weight of the manufactured moon peach extract was 8 to 10 g. is there.
【0009】(2)第2実施形態例…月桃豆腐の製造方
法 図2は本実施形態例の月桃の葉のエキスを含む豆腐状の
食品(以下、月桃豆腐と記す)の製造方法を示すフロー
チャートである。 (a)材料 予め、第1実施形態例で説明した製造方法により月桃エ
キスを32〜40g用意しておく。この場合の月桃の葉
は40枚、水は1800cc、塩は4gである。 他の
材料は以下の通りである。 吉野葛…260g 昆布 …20g 水 …540ccと2000cc 塩 …6g 砂糖 …140g(2) Second Embodiment: Method for Producing Moon Peach Tofu FIG. 2 shows a method for producing a tofu-like food (hereinafter, referred to as moon tofu) containing an extract of moon peach leaves according to this embodiment. It is a flowchart which shows. (a) Material 32 to 40 g of moon peach extract is prepared in advance by the manufacturing method described in the first embodiment. In this case, 40 moon peach leaves, 1800 cc of water, and 4 g of salt are used. Other materials are as follows. Kuzu Yoshino… 260g Kelp… 20g Water… 540cc and 2000cc Salt… 6g Sugar… 140g
【0010】(b)作り方 図2に示すように、2000ccの水の中に20gの昆
布を一晩ねかした後(ステップS11a)、昆布を取り
出して昆布出しをとる(ステップS12a)。一方、吉
野葛を540ccの水の中に一晩ねかすと(ステップS
11b)、吉野葛は沈殿して固まるので、水を取り除く
(ステップS12b)。次いで、沈殿した吉野葛260
gに昆布出しをとった水2000cc(出し汁)を加え
て混ぜる(ステップS13)。混ぜ終わった後、その混
合物を厚手の鍋に入れ、強火を加え(ステップS1
4)、固まり始めたら中火にし、絶えずしゃもじ(みや
じま)で混ぜながら30〜40分の間、練り上げを継続
し(ステップS15)、液(混合物)に粘りが出てぼっ
たりと透明感が出るまで続ける(ステップS16)。透
明感が出てきたら、砂糖140g,塩6g,予め用意し
た月桃エキス32〜40gを液(混合物)に加えて十分
に混ぜた後(約2分)、醤油(約4cc)を加えて更に
混ぜる(約2分)(ステップS17)。(B) How to make As shown in FIG. 2, after 20 g of kelp is aged overnight in 2000 cc of water (step S11a), the kelp is taken out and the kelp is taken out (step S12a). On the other hand, if Yoshino Kuzu is exposed to 540 cc of water overnight (step S
11b) Yoshino Kuzu precipitates and hardens, so water is removed (step S12b). Next, the precipitated Yoshino Kuzu 260
To 2000 g, add 2000 cc (dashi soup) of kelp-dried water and mix (step S13). After mixing is completed, the mixture is placed in a thick pan and heated over high heat (step S1).
4) When it starts to set, set it to medium heat and continue kneading for 30 to 40 minutes while mixing with rice shrimp (Miyajima) (step S15), and the liquid (mixture) becomes sticky and clear. (Step S16). When transparency appears, add 140 g of sugar, 6 g of salt, and 32 to 40 g of moon peach extract prepared in advance to the liquid (mixture) and mix well (about 2 minutes), then add soy sauce (about 4 cc) and further add Mix (about 2 minutes) (step S17).
【0011】このようにして作った液(混合物)を十分
に(ベタベタに)水で濡らした流し箱に流し入れ、表面
にラップを落として冷却する(ステップS18)。例え
ば冷凍庫等に短時間入れて急速に冷ます。以上のように
して製造した月桃豆腐は約2170gである。この月桃
豆腐は、吉野葛の歯触りと抹茶と蓬の葉を足して2で割
ったような独特の香りを持っており、例えば料理の先付
け,食前酒のつまみ等に好適である。The liquid (mixture) thus prepared is poured into a sink box sufficiently wet (sticky) with water, wrapped on the surface and cooled (step S18). For example, put in a freezer for a short time and cool rapidly. The thus-produced moon peach tofu weighs about 2170 g. This moon tofu has a unique fragrance such as the texture of Yoshino Kuzu and the addition of matcha and pomegranate leaves divided by two, and is suitable for, for example, pre-cooking dishes and snacks of aperitifs.
【0012】(3)第3実施形態例…月桃サーターアン
ダギーの製造方法 図3は本実施形態例の月桃の葉のエキスを含むパン(以
下、月桃サーターアンダギーと記す)の製造方法を示す
フローチャートである。なお、一般のサーターアンダギ
ーは、沖縄地方の家庭でよく作られるコロコロと丸いド
ーナツ風の揚げ菓子であって、原料としては小麦粉,砂
糖,卵,牛乳等を用いる。(3) Third Embodiment: Method for Producing Moon Peach Sata Andagi FIG. 3 shows a method for producing bread containing moon peach leaf extract (hereinafter referred to as moon Peach Sata Andagi) according to this embodiment. It is a flowchart shown. In addition, general sata andagi is a fried confectionery of a round donut style, which is often made in Okinawan homes, and uses flour, sugar, eggs, milk, and the like as raw materials.
【0013】(a)材料 予め、第1実施形態例で説明した製造方法により月桃エ
キスを52〜65g用意しておく。この場合の月桃の葉
は65枚、水は1800cc、塩は4gである。 他の
材料は以下の通りである。 鶏卵(中玉) …13ケ 小麦粉(薄力粉) …1.8kg 牛乳 …470cc 溶かしたバター …110g ベーキングパウダー …大さじ2杯 砂糖 …800g 塩 …6g 揚げ油〔菜種油〕 …5400cc(直径57cmの
鍋使用時)(A) Materials In advance, 52 to 65 g of moon peach extract is prepared by the production method described in the first embodiment. In this case, 65 pieces of moon peach leaves, 1800 cc of water and 4 g of salt are used. Other materials are as follows. Chicken egg (medium ball)… 13 flour (soft flour)… 1.8 kg milk… 470 cc Melted butter… 110 g Baking powder… 2 tablespoons Sugar… 800 g salt… 6 g Deep-fried oil [rapeseed oil]… 5400 cc (when using a pot with a diameter of 57 cm)
【0014】(b)作り方 小麦粉とベーキングパウダーは予めふるいにかけてお
く。図3に示すように、ボールに鶏卵13ケと砂糖80
0gを入れ、泡立てないように混ぜながら牛乳470c
cを加える(ステップS21)。次に小麦粉1.5kg
とベーキングパウダー(大さじ2杯)と塩6gを加え、
八分通り混じった後に、溶かしたバター110gと予め
用意した月桃エキス52〜65gとを加え、全体を大ま
かに(ざっくりと)混ぜ合わせて生地を作る(ステップ
S22)。この生地にラップをかけて風味が飛ばないよ
うにして冷蔵庫に入れて一晩ねかせる(ステップS2
3)。(B) How to make The flour and baking powder are sifted in advance. As shown in FIG. 3, 13 chicken eggs and 80 sugar
0g, add milk 470c while mixing to avoid whipping
c is added (step S21). Next, 1.5kg of flour
And baking powder (2 tablespoons) and 6 g of salt,
After mixing for eight minutes, 110 g of melted butter and 52 to 65 g of moon peach extract prepared in advance are added, and the whole is roughly (roughly) mixed to form a dough (step S22). Put the dough in a refrigerator and wrap it overnight to prevent the flavor from splashing (Step S2
3).
【0015】予め天麩羅鍋に揚げ油5400ccを入
れ、火にかけて160〜165℃に保っておく。この状
態で冷蔵庫で一晩ねかせた生地を濡らした手で直径約3
cmに丸めて油のなかに次々に入れてゆっくりと揚げて
いく(ステップS24)。揚げている間に丸い玉の外周
面のどこかの部分が一か所割れて花型に開く。色良く揚
がったら確認のために竹串を用いて刺してみて、粘り気
がなくなったら出来上がりである(ステップS25)。[0015] 5400 cc of fried oil is put in a tempura pot in advance, and heated to 160-165 ° C. In this state, the cloth was left overnight in the refrigerator.
It is rounded to a centimeter, put into oil one after another, and slowly fried (step S24). During the frying, a part of the outer surface of the round ball breaks and opens in a flower shape. If fried well, stab it with a bamboo skewer for confirmation, and when it is no longer sticky, it is ready (step S25).
【0016】このようにした作った月桃サーターアンダ
ギーは、月桃の葉の独特の香りと上品な風味をもってお
り、おやつ以外にも例えばお茶菓子等にも好適である。
なお、前記各実施形態例では月桃エキスを、豆腐様食
品,サーターアンダギーに応用した場合を示したが、そ
の他に、飴,生クリーム,ムース,魚の煮付け等に加え
てそれぞれの食品を作っても、月桃の葉の独特の香りを
持った飴等を製造することができる。The moon peach satar andagi made in this way has a peculiar fragrance and elegant flavor of moon peach leaves, and is suitable for not only snacks but also tea confectionery, for example.
In each of the above embodiments, the case where the moon peach extract is applied to a tofu-like food and a sata andagi is shown. In addition, each food is prepared in addition to candy, fresh cream, mousse, boiled fish and the like. Can also produce candy and the like with the unique scent of moon peach leaves.
【0017】[0017]
【発明の効果】以上説明したように各請求項記載の発明
によれば、月桃の葉のエキス、月桃の葉の香りのする豆
腐様食品,月桃の葉の香りのするサーターアンダギーを
それぞれ簡単に作ることができる。As described above, according to the invention described in each claim, the extract of moon peach leaves, the tofu-like food having moon peach leaf scent, and the satar andagi with moon peach leaf scent are provided. Each can be easily made.
【図1】本発明の第1実施形態例のフローチャートであ
る。FIG. 1 is a flowchart of a first embodiment of the present invention.
【図2】同第2実施形態例のフローチャートである。FIG. 2 is a flowchart of the second embodiment.
【図3】同第3実施形態例のフローチャートである。FIG. 3 is a flowchart of the third embodiment.
【図4】(A)は月桃の外観斜視図、(B)は月桃の葉
の斜視図である。FIG. 4A is a perspective view of the appearance of moon peach, and FIG. 4B is a perspective view of a leaf of moon peach.
1 月桃の葉 January peach leaves
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【手続補正書】[Procedure amendment]
【提出日】平成10年11月26日[Submission date] November 26, 1998
【手続補正1】[Procedure amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】発明の名称[Correction target item name] Name of invention
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【発明の名称】 月桃の葉のエキスの製造方法Patent application title: Method for producing moon peach leaf extract
【手続補正2】[Procedure amendment 2]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】特許請求の範囲[Correction target item name] Claims
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【特許請求の範囲】[Claims]
Claims (3)
えて、裏漉しし不要物を除去する第2工程と、 裏漉し後の液体を加熱する第3工程と、 加熱後の液体に浮かんだ浮遊物を取り出す第4工程と、 この浮遊物を水にて晒す第5工程と、 水に晒した後の前記浮遊物を絞ってエキスを作る第6工
程とを備えたことを特徴とする月桃の葉のエキスの製造
方法。1. A first step in which the leaves of the moon peach are finely dusted, and a second step in which the leaves of the moon peach after the fine dusting are hit with a pot and then water is added thereto, and strained to remove unnecessary substances. A third step of heating the liquid after the straining, a fourth step of taking out a floating substance floating in the liquid after the heating, a fifth step of exposing the floating substance with water, and the step of exposing the floating substance to water. A method for producing an extract of moon peach leaves, comprising: a sixth step of squeezing suspended matter to produce an extract.
しした出し汁を加えて混ぜて混合物を作る第1工程と、 この混合物を容器に入れ、ほぼ透明になるまで加熱する
第2工程と、 ほぼ透明となった前記混合物に請求項1記載の月桃の葉
のエキスおよびその他の調味料を混入し混合する第3工
程と、 この混入後の前記ほぼ透明の混合物を放置してゼリー状
に固化する第4工程とを備えたことを特徴とする月桃の
葉のエキスを含む食品の製造方法。2. A first step of taking out Yoshino kuzuru precipitated in water, adding a soup made from kelp and mixing to form a mixture, and placing the mixture in a container and heating the mixture until it becomes almost transparent; A third step of mixing and mixing the extract of moon peach leaves and other seasonings according to claim 1 into the substantially transparent mixture, and leaving the substantially transparent mixture after mixing to form a jelly. And a fourth step of solidifying. A method for producing a food containing a moon peach leaf extract, the method comprising:
作る第1工程と、 この混合液に小麦粉とベーキングパウダーと塩を加えて
混合し、更に溶かしたバターと請求項1記載の月桃の葉
のエキスを混入し生地を作る第2工程と、 この生地を適量取り出し、油で揚げる第3工程とを備え
たことを特徴とする月桃の葉のエキスを含む食品の製造
方法。3. A first step of mixing a chicken egg, sugar and milk to form a mixed solution, adding flour, baking powder and salt to the mixed solution, mixing and further dissolving the butter. A method for producing a food containing an extract of moon peach leaves, comprising: a second step of mixing the extract of moon peach leaves to produce a dough; and a third step of extracting an appropriate amount of the dough and frying in oil. .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10014866A JP3094401B2 (en) | 1998-01-09 | 1998-01-09 | Method for producing moon peach leaf extract |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10014866A JP3094401B2 (en) | 1998-01-09 | 1998-01-09 | Method for producing moon peach leaf extract |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH11199891A true JPH11199891A (en) | 1999-07-27 |
JP3094401B2 JP3094401B2 (en) | 2000-10-03 |
Family
ID=11872955
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP10014866A Expired - Fee Related JP3094401B2 (en) | 1998-01-09 | 1998-01-09 | Method for producing moon peach leaf extract |
Country Status (1)
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JP (1) | JP3094401B2 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001316275A (en) * | 1999-10-18 | 2001-11-13 | Maruzen Pharmaceut Co Ltd | Collagen production promoter, estrogen-like agent, collagenase inhibitor, skin cosmetic, food and drink |
JP2002003390A (en) * | 2000-06-26 | 2002-01-09 | Maruzen Pharmaceut Co Ltd | Fibroblast growth agent, food and drink for beauty culture and skin cosmetic |
CN109691674A (en) * | 2019-01-30 | 2019-04-30 | 华南农业大学 | A kind of isolation and purification method of galangal stem-leaf extract |
-
1998
- 1998-01-09 JP JP10014866A patent/JP3094401B2/en not_active Expired - Fee Related
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001316275A (en) * | 1999-10-18 | 2001-11-13 | Maruzen Pharmaceut Co Ltd | Collagen production promoter, estrogen-like agent, collagenase inhibitor, skin cosmetic, food and drink |
JP2002003390A (en) * | 2000-06-26 | 2002-01-09 | Maruzen Pharmaceut Co Ltd | Fibroblast growth agent, food and drink for beauty culture and skin cosmetic |
JP4658290B2 (en) * | 2000-06-26 | 2011-03-23 | 丸善製薬株式会社 | Fibroblast proliferating agent, cosmetic food and drink, and skin cosmetics |
CN109691674A (en) * | 2019-01-30 | 2019-04-30 | 华南农业大学 | A kind of isolation and purification method of galangal stem-leaf extract |
Also Published As
Publication number | Publication date |
---|---|
JP3094401B2 (en) | 2000-10-03 |
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