JPS6339547A - Tea containing ginseng essence and production thereof - Google Patents
Tea containing ginseng essence and production thereofInfo
- Publication number
- JPS6339547A JPS6339547A JP61184760A JP18476086A JPS6339547A JP S6339547 A JPS6339547 A JP S6339547A JP 61184760 A JP61184760 A JP 61184760A JP 18476086 A JP18476086 A JP 18476086A JP S6339547 A JPS6339547 A JP S6339547A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- ginseng
- confectionery
- licorice
- drying
- 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.)
- Granted
Links
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 24
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 15
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 241000208340 Araliaceae Species 0.000 title abstract 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims abstract 11
- 240000004371 Panax ginseng Species 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 20
- 241000202807 Glycyrrhiza Species 0.000 claims description 17
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 17
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 17
- 229940010454 licorice Drugs 0.000 claims description 17
- 244000000626 Daucus carota Species 0.000 claims description 10
- 235000002767 Daucus carota Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 235000002789 Panax ginseng Nutrition 0.000 claims description 9
- 235000020710 ginseng extract Nutrition 0.000 claims description 8
- 229940008396 carrot extract Drugs 0.000 claims 2
- 238000001035 drying Methods 0.000 abstract description 17
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 2
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 2
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 2
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 2
- 239000011259 mixed solution Substances 0.000 abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 68
- 241001122767 Theaceae Species 0.000 description 66
- 235000009508 confectionery Nutrition 0.000 description 30
- 230000000694 effects Effects 0.000 description 9
- 235000006468 Thea sinensis Nutrition 0.000 description 8
- 235000020333 oolong tea Nutrition 0.000 description 8
- 238000004898 kneading Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000004744 fabric Substances 0.000 description 3
- 241000234479 Narcissus Species 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007730 finishing process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は人参エキス入り茶及びその製造方法、特に茶の
中でも烏龍茶あるいは鉄観音茶を用い、かつ人参として
＠鮮人参を用いると好適な人参エキス入り茶及びその製
造方法に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a tea containing ginseng extract and a method for producing the same, and particularly to a tea containing ginseng extract, which is suitable for use when oolong tea or Tieguanyin tea is used, and @fresh ginseng is used as the ginseng. The present invention relates to extract-containing tea and a method for producing the same.
［従来の技術］ 従来からいわゆる中国茶としては、鉄観音茶。[Conventional technology] Traditionally, Tieguanyin tea is the so-called Chinese tea.
烏龍茶、水仙茶等があった。There were oolong tea, daffodil tea, etc.
このような茶に関しては、烏凰茶の製造方法を例として
説明すると、おおむね次のような方法によって！Ｌ？ｔ
していた。Regarding this type of tea, using the method of manufacturing oohuang tea as an example, it is generally done by the following method! L? t
Was.
まず最初に茶菓を摘む。First, pick the tea cakes.
この摘んだ茶菓をござの上に載せ、徐々に水分を蒸発さ
せてＷＩ素の活動を盛んにさせるために日向で干す。The picked tea confections are placed on a mat and dried in the sun to gradually evaporate the moisture and stimulate the activity of WI elements.
その後室内に移し、６〜７時間をかけて攪拌と静置とを
繰り返して半醗酵状態にする。Thereafter, the mixture is moved indoors and stirred and allowed to stand for 6 to 7 hours to bring it to a semi-fermented state.
その後醗酵を止め、青臭さを消し、かつ香りを烏庖茶特
有の香りにするために、釜炒りを行なう。Afterwards, the tea is roasted in a pot to stop the fermentation, eliminate the grassy smell, and give the tea its unique aroma.
その後期もみ、第１次乾燥、再もみ、再度の乾燥を行な
った後、精製仕上げを行ない、取りＪユげて製品とする
ものである。After that, the material is subjected to subsequent kneading, primary drying, re-kneading, and re-drying, followed by a refining and finishing process, and is then processed into a product.
この製品の段階で、必要に応じて袋詰め等を行なうこと
となる。At this product stage, packaging, etc. will be performed as necessary.
また烏を茶以外の鉄観汀茶、水仙茶等もおおむね同様の
方法によって製造するものである。In addition, teas other than crow tea, such as Tieguan Ting tea and Narcissus tea, are produced by roughly the same method.
このようにして製造された従来の烏龍茶は、烏辻茶独特
の味及び香りを備えていると共に。Conventional oolong tea produced in this way has the unique taste and aroma of ootsuji tea.
崩落しの効果をも奏するものであった。It also had the effect of collapsing.
［発明が解決しようとする問題点］
しかしながらこのようにして製造された従来の烏龍茶は
、飲む時に、舌の両側が若干いがらっぽくなるものであ
った。[Problems to be Solved by the Invention] However, conventional oolong tea produced in this manner leaves both sides of the tongue feeling slightly irritated when drinking it.
そこで本発明は、このような茶に人参とカンゾウとを加
え、人参の摂取効果に併せて、従来の茶が有していたい
がらっぽさを除去すると共に、芳醇な甘さを添加した茶
及びそのような茶の効果的な製造方法を提供するもので
ある。Therefore, the present invention aims to add carrots and licorice to such tea, and in addition to the effect of ingesting carrots, removes the dullness that conventional teas have, and also adds mellow sweetness to tea and tea. The present invention provides an effective method for producing such tea.
［問題点を解決するための手段］ 前述した問題点を解決するために、本発明は。[Means for solving problems] In order to solve the above-mentioned problems, the present invention has been made.
茶に人参及びカンゾウの混合液を含有させたちのである
。The tea contains a mixture of carrots and licorice.
このようにすることによって、人参の摂取効果に併せて
、カンゾウの１ｒさによって、人参のにがり及び茶のい
がらっぽさを除去するものである。By doing this, in addition to the effect of ingesting carrots, the bitterness of carrots and the bitterness of tea can be removed by the licorice flavor.
またこのような茶の製造方法としては、通常の茶の製造
方法の中の初もみ段階で、茶菓に人参とカンゾウの混合
液体を添加するものである。In addition, a method for manufacturing such tea involves adding a mixed liquid of carrot and licorice to tea confectionery at the initial kneading stage in a conventional tea manufacturing method.
具体的には以下のような製造方法である。Specifically, the manufacturing method is as follows.
まず最初に茶菓を摘む。First, pick the tea cakes.
この摘んだ茶菓をござの上に佐せ、徐々に水分を蒸発さ
せて酵素の活動を盛んにさせるために日向で干す。The picked tea confections are placed on a mat and dried in the sun in order to gradually evaporate the moisture and increase enzyme activity.
その後室内に移し、６〜７時間をかけて攪拌と静ごとを
録り返して半醗酵状態にする。After that, it is moved indoors and the stirring and quieting is recorded for 6 to 7 hours to bring it to a semi-fermented state.
その後醗酵を止め、青臭さを消し、かつ香りを烏龍茶特
有の香りにするために、釜炒りを行なう。Afterwards, the tea is roasted in a pot to stop the fermentation, eliminate the grassy smell, and give the tea its aroma unique to oolong tea.
その後期もみを行なう過程において、茶菓から出る水分
に人参とカンゾウの混合液体を混ぜて。During the subsequent massaging process, a liquid mixture of carrot and licorice is mixed with the water that comes out of the tea confectionery.
この混合液体を茶菓にしみ込ませる。Let this mixed liquid soak into the tea confectionery.
このようにして混合液体をしみ込ませた茶菓を、第１次
乾燥、再もみ、再度の乾燥を行なった後、精製仕上げを
行ない、取り上げて製品とするものである。The tea confectionery impregnated with the mixed liquid in this manner is subjected to primary drying, re-kneading, and re-drying, and then subjected to purification and finishing, and then taken up and made into a product.
［実施例］
以下茶として烏庖茶を用い、かつ人参として朝鮮人参を
用いた本発明に係る人参エキス入り茶の実施例を、製造
順序に従って説明する。[Example] Examples of the ginseng extract-containing tea according to the present invention will be described below in accordance with the production order, using Ooto tea as the tea and Panax ginseng as the ginseng.
まず最初に、朝鮮人参とカンゾウとの混合液体の製造に
ついて説明する。First, the production of a mixed liquid of Korean ginseng and licorice will be explained.
朝鮮人参は３Ｋｇ用意しておき、これを１０倍の水に入
れた後、１００℃以上の温度で１時間〜１時間２０程度
度煮込んで１体積を１０分の１の液状とする。Prepare 3 kg of Korean ginseng, add it to 10 times the amount of water, and boil it at a temperature of 100° C. or higher for 1 hour to 20° C. to make 1/10th the volume of ginseng into a liquid state.
この時、朝鮮人参のエキスをより効率的に抽出するため
に、朝鮮人参を細かく切っておくことが望ましい。At this time, it is preferable to cut the ginseng into small pieces in order to extract the ginseng extract more efficiently.
一方カンゾウは６Ｋｇ用意しておき、匂いの処理が必要
なために、約１３０℃の温度であらかじめ３０分程度乾
燥させる。Meanwhile, 6 kg of licorice is prepared, and since it is necessary to treat the odor, it is dried for about 30 minutes at a temperature of about 130 degrees Celsius.
次いで、朝鮮人参と同様に、１０倍の水に入れた後、１
００℃以上の温度で１時間〜１時間２０程度度煮込んで
１体積を１０分の１の液状とする。Next, as with Korean ginseng, after putting it in 10 times the amount of water, 1
The mixture is simmered for about 20 degrees at a temperature of 00°C or higher for 1 to 1 hour to reduce the volume to 1/10th of the liquid.
その後これら朝鮮人参の液体と、カンゾウの液体とを混
合して、混合液体を形成する。The ginseng liquid and the licorice liquid are then mixed to form a mixed liquid.
このようにして形成した混合液体は、滅菌処理を行なう
ために瞬間冷却して、実際の使用時まで冷所に保存して
おく。The thus formed liquid mixture is instantaneously cooled for sterilization and stored in a cool place until it is actually used.
次いで人参エキス入り烏龍茶の製造方法について説明す
る。Next, a method for producing oolong tea containing ginseng extract will be explained.
前述した朝鮮人参とカンゾウの量に対しては、烏龜茶を
約１００Ｋｇとすると適量である。Approximately 100 kg of Ogu tea is an appropriate amount for the amount of ginseng and licorice mentioned above.
まず最初に烏龜茶の茶菓を摘む。First, pick some Ogucha tea sweets.
次いでこのようにして摘いだ茶葉を、布の上に広げて、
日向で２０〜３０分間干す。Next, spread the tea leaves picked in this way on a cloth,
Dry in the sun for 20 to 30 minutes.
この日向での乾燥によって、茶菓の水分を蒸発させ、Ａ
９素の活動を盛んにさせると共に、タンニンの酸化によ
って水色を出すために行なうものである。This drying in the sun evaporates the moisture in the tea confectionery and
This is done to increase the activity of the 9 elements and to produce light blue color through the oxidation of tannins.
またこの時に布の上に広げる茶菓の厚さは、太陽光線の
強弱、風の具合等によって加減するものの、茶菓の量が
約４分の１に達するまで行なうものである。また乾燥が
均一に行なわれるように、布の上で約５回程度攪拌する
ものである。The thickness of the tea confectionery spread on the cloth at this time is adjusted depending on the strength of the sun's rays, wind conditions, etc., but it is done until the amount of the confectionery reaches about one-fourth. Also, to ensure uniform drying, the mixture is stirred about 5 times on a cloth.
この段階での乾燥についても、後に混合液体を加えて水
分量を増加させることから、通常の乾燥に比べてやや水
分量が少なくなるまで乾燥させるものである。Regarding drying at this stage, since a mixed liquid is added later to increase the moisture content, drying is performed until the moisture content is slightly lower than in normal drying.
次いで、日向乾燥させた茶菓を室内に移して。Next, move the tea cakes that have been dried in the sun indoors.
攪拌と静置とを繰り返す。Repeat stirring and standing.
この攪拌と静置との繰り返しは、茶菓を半醗酵状態とす
るためのものである。This repetition of stirring and standing is to bring the tea confectionery to a semi-fermented state.
また時間は、茶菓の縁が紅くなるまでの時間として、約
６〜７時間の同行なうものであるが、その時間中約２時
間に１度程度醗酵を均一にするために攪拌を行なうもの
である。The time required for the edges of the tea cake to turn red is approximately 6 to 7 hours, during which time stirring is performed approximately once every 2 hours to ensure uniform fermentation. be.
その後必要に応じては、更に醗酵を進めるために、茶菓
を醗酵棚に約２蒔間程度広げておくことも良い。After that, if necessary, it is also a good idea to spread the tea confectionery on a fermentation rack for about 2 spaces in order to further proceed with fermentation.
このようにしておくと、水分がノベ発して、香気が出て
くる。If you do this, the moisture will evaporate and the aroma will come out.
次いでこのようにして醗酵状態にした茶菓を、釜炒りさ
せる。Next, the tea confectionery thus fermented is roasted in a pot.
この釜炒りは、茶菓の醗酵を止め、青臭さを消し、かつ
茶菓に烏龍茶独特の香りを出させるために行なうもので
ある。This cauldron roasting is done to stop the fermentation of the tea confectionery, eliminate the grassy smell, and give the confectionery a unique aroma of oolong tea.
またこの釜炒りは、約１５０℃の温度で５分間程度行な
うものである。Further, this pot roasting is performed at a temperature of about 150° C. for about 5 minutes.
この釡炒りが終了した後は、茶菓を容器に入れて押し固
め、均一の軟らかさにする。After this kettle-roasting process is complete, the tea confectionery is placed in a container and pressed until it is evenly soft.
次いで自動もみ橡によって約１０分間、初もみを行なう
。Next, the dough is kneaded for the first time using an automatic kneading machine for about 10 minutes.
この初もみは、円形の台を回転させ、銅のローラーで茶
菓をなめすものである。In this first massaging process, a circular table is rotated and the tea cakes are tanned using a copper roller.
この茶菓の初もみの際に、前述した混合液体を噴霧器に
よって茶菓にかけるものである。When the tea confection is first rubbed, the above-mentioned liquid mixture is applied to the confection using a sprayer.
すると、初もみによってしみ出る茶菓からの水分と、混
合液とが混ざって、結果として朝鮮人参とカンゾウとの
混合液体が茶菓にしみ込むこととなる。Then, the water from the tea confectionery that seeps out during the first massage mixes with the mixed liquid, and as a result, the mixed liquid of Korean ginseng and licorice permeates into the tea confectionery.
他の工程で混合液体を混合させることも可能ではあるも
のの、他の工程で混合すると、朝鮮人参とカンゾウとの
混合液体の水分除去のために、後述する第１次屹燥、再
度の乾燥及び倍大等の時間が異なってしまうので、炒り
が深くなってしまったり、水分の除去が完全に行なえな
かったり、更には＃Ｉ鮮人参とカンゾウとの混合液体が
完全に茶菓に融合しないこととなってしまう。Although it is possible to mix the mixed liquid in other steps, if the mixed liquid is mixed in other steps, the first drying, re-drying, and Because the doubling time is different, the roasting may become too deep, the moisture may not be removed completely, and the liquid mixture of fresh ginseng and licorice may not completely fuse into the tea confectionery. turn into.
そこで朝鮮人参とカンゾウとの混合液体の茶菓への混合
は、こ゛の初もみ段階で行なうことが望ましい。Therefore, it is preferable to mix the mixed liquid of Korean ginseng and licorice into the tea confectionery at the stage of the first massaging.
次いでこのようにして朝鮮人参とカンゾウとの混合液が
しみ込んだ茶菓を、第１次乾燥させる。Next, the tea confectionery soaked with the mixture of Korean ginseng and licorice is subjected to primary drying.
この第１次乾燥は、半乾燥であり、約ｌＯＯ℃の温度で
１５分間程度行なうものである。This primary drying is semi-drying and is carried out at a temperature of about 100° C. for about 15 minutes.
次いで再もみを行なう。Then knead it again.
この再もみは、手もみで５回程度行なうものである。This re-kneading is done by hand kneading about five times.
その後、自動乾＃ｋａによって、再度乾燥させる。Thereafter, it is dried again using automatic drying #ka.
この再度の乾燥は、約ｌＯＯ℃の温度で１回り１５分間
程度乾燥させた後、更に約１２０℃の温度で１回り１５
分間程度行なうものである。This drying is performed again at a temperature of about 100°C for about 15 minutes each time, and then at a temperature of about 120°C for about 15 minutes each time.
This is done for about a minute.
次いで乾燥後の茶菓を粗精仕上げする。Next, the dried tea confectionery is roughly refined.
この粗精仕上げは、茶菓の中からの枝抜きを行ない、更
に茶菓の選定を行なった後、倍大を行なうものである。This rough finishing involves removing the branches from the tea confectionery, selecting the confectionery, and then doubling the size of the confectionery.
この倍大は、茶菓の水分を５％以下とするために、約１
２０℃の温度で２時間程度行なった後。This doubling is approximately 1
After about 2 hours at a temperature of 20°C.
更に約１３０℃の温度で１時間程度行なうものである。Furthermore, it is carried out at a temperature of about 130° C. for about 1 hour.
その後このようにして製造した茶菓を取り上げて製品と
するものである。The tea confectionery produced in this way is then taken up and made into a product.
製品とする時には、茶菓のままの出荷であるときには適
当な重量に分けて出荷すれば良いが、例えばティーバッ
クとしての出荷であるならば、ティーバックの内部に適
宜工賃の茶菓を詰めて出荷するものである。When shipping as a product, if it is shipped as a tea confectionery, it is sufficient to divide it into appropriate weights, but if it is shipped as a tea bag, for example, the tea bag should be filled with the appropriate amount of tea confectionery and shipped. It is something.
このようにして製造した人参エキス入り烏龍茶は、朝鮮
人参の摂取効果に併せて、カンゾウの１ｔさによって、
人参のにがり及び茶のいがらっぽさを除去が図れるので
、飲んだ後に芳醇な甘さをだすものである。The oolong tea containing ginseng extract produced in this way has the effect of ingesting Korean ginseng, as well as the 1 ton of licorice.
It removes the bitterness of carrots and the bitterness of tea, giving it a rich sweetness after drinking.
［発明の効果］
以上説明したように、本発明による人参エキス入り茶は
、従来の茶に人参とカンゾウとを加え、人参の摂取効果
に併せて、従来の茶が有していたいがらっぽさを除去す
ると共に、芳醇な甘さを添加したものである。[Effects of the Invention] As explained above, the ginseng extract-containing tea according to the present invention adds ginseng and licorice to conventional tea, and in addition to the effect of ingesting ginseng, it eliminates the dryness that conventional tea has. It has a rich sweetness added to it.
Claims (1)
とする人参エキス入り茶。 ２、人参を、朝鮮人参とした特許請求の範囲第１項記載
の人参エキス入り茶。 ３、水分除去及び醗酵の後、醗酵停止のための釜炒りを
行ない、その後もみと乾燥とを行なって製品とする茶の
製造方法において、 初もみの段階で人参とカンゾウとの混合液体を添加する
ことを特徴とした人参エキス入り茶の製造方法。[Claims] 1. A tea containing carrot extract, characterized by containing a mixture of carrot and licorice. 2. Tea containing ginseng extract according to claim 1, wherein the ginseng is Korean ginseng. 3. After water removal and fermentation, tea is roasted to stop the fermentation, and then rubbed and dried to produce a product. In the tea manufacturing method, a mixed liquid of carrots and licorice is added at the initial rubbing stage. A method for producing tea containing carrot extract.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61184760A JPH0763314B2 (en) | 1986-08-06 | 1986-08-06 | Method for producing tea with ginseng extract |
| KR860010139A KR880002446A (en) | 1986-08-06 | 1986-11-27 | Method of making tea containing ginseng extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61184760A JPH0763314B2 (en) | 1986-08-06 | 1986-08-06 | Method for producing tea with ginseng extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6339547A true JPS6339547A (en) | 1988-02-20 |
| JPH0763314B2 JPH0763314B2 (en) | 1995-07-12 |
Family
ID=16158852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61184760A Expired - Lifetime JPH0763314B2 (en) | 1986-08-06 | 1986-08-06 | Method for producing tea with ginseng extract |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPH0763314B2 (en) |
| KR (1) | KR880002446A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1992001393A1 (en) * | 1990-07-18 | 1992-02-06 | Nippon Hypox Laboratories Incorporated | Composition for functional food prepared from licorice extract |
| JPH04263076A (en) * | 1990-10-26 | 1992-09-18 | Soc Europ Propulsion (Sep) | Method for protection of carbon-containing composite material against oxidation and material protected thereby |
| CN103444934A (en) * | 2013-08-08 | 2013-12-18 | 贵州黔缘茶业有限责任公司 | Noon tea bag for health preservation in winter |
| CN114617177A (en) * | 2022-04-18 | 2022-06-14 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Processing method of cumquat tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5069267A (en) * | 1973-10-18 | 1975-06-10 | ||
| JPS5186198A (en) * | 1975-01-23 | 1976-07-28 | Tsumura Juntendo Kk | EIYOKYOKACHANOSEIZOHO |
| JPS60227637A (en) * | 1984-04-26 | 1985-11-12 | Soda Koryo Kk | Healthy tea of aloe |
-
1986
- 1986-08-06 JP JP61184760A patent/JPH0763314B2/en not_active Expired - Lifetime
- 1986-11-27 KR KR860010139A patent/KR880002446A/en not_active Application Discontinuation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5069267A (en) * | 1973-10-18 | 1975-06-10 | ||
| JPS5186198A (en) * | 1975-01-23 | 1976-07-28 | Tsumura Juntendo Kk | EIYOKYOKACHANOSEIZOHO |
| JPS60227637A (en) * | 1984-04-26 | 1985-11-12 | Soda Koryo Kk | Healthy tea of aloe |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1992001393A1 (en) * | 1990-07-18 | 1992-02-06 | Nippon Hypox Laboratories Incorporated | Composition for functional food prepared from licorice extract |
| JPH04263076A (en) * | 1990-10-26 | 1992-09-18 | Soc Europ Propulsion (Sep) | Method for protection of carbon-containing composite material against oxidation and material protected thereby |
| CN103444934A (en) * | 2013-08-08 | 2013-12-18 | 贵州黔缘茶业有限责任公司 | Noon tea bag for health preservation in winter |
| CN114617177A (en) * | 2022-04-18 | 2022-06-14 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Processing method of cumquat tea |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0763314B2 (en) | 1995-07-12 |
| KR880002446A (en) | 1988-05-09 |
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