JPH0678729A - Production of health drink consisting essentially of essence of land-snail and production of powder or granule of land-snail - Google Patents
Production of health drink consisting essentially of essence of land-snail and production of powder or granule of land-snailInfo
- Publication number
- JPH0678729A JPH0678729A JP3315644A JP31564491A JPH0678729A JP H0678729 A JPH0678729 A JP H0678729A JP 3315644 A JP3315644 A JP 3315644A JP 31564491 A JP31564491 A JP 31564491A JP H0678729 A JPH0678729 A JP H0678729A
- Authority
- JP
- Japan
- Prior art keywords
- shell
- land
- stock solution
- liquid
- component
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 11
- 239000008187 granular material Substances 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 241000237361 Stylommatophora Species 0.000 title abstract 7
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 239000011550 stock solution Substances 0.000 claims abstract description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000002253 acid Substances 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 6
- 239000000243 solution Substances 0.000 claims abstract description 6
- 239000000600 sorbitol Substances 0.000 claims abstract description 6
- 239000006187 pill Substances 0.000 claims abstract 2
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 9
- 241000237536 Mytilus edulis Species 0.000 claims description 9
- 235000020638 mussel Nutrition 0.000 claims description 9
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 230000006866 deterioration Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 3
- 239000000706 filtrate Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 238000004898 kneading Methods 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 6
- 230000002421 anti-septic effect Effects 0.000 abstract description 2
- 239000004927 clay Substances 0.000 abstract description 2
- 239000011259 mixed solution Substances 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000015170 shellfish Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000237858 Gastropoda Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 241001233866 asterids Species 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野利用】本願発明は、キセル貝（学
名）からエキス分を取り出し、これを原液とした健康飲
料の製造方法、並びにキセル貝粉末、又は顆粒の製造方
法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a health drink, which is an undiluted solution of an extract from a chelsea (scientific name), and a method for producing quisel powder or granules.
【０００２】[0002]
【発明の背景】キセル貝とは、キセルガイ科の陸生巻貝
の総称で、殻は細長く長さは約1.5cm〜4.7cm 、太さは
約0.3cm 〜0.7cm の煙管状紡錘形を成しており、山野の
落葉の下や、朽木などに住む。種類は、ナミギセル、ナ
ミコギセル、オオギセルなど１００種以上におよび北海
道南部から沖縄まで広く分布しているものである。BACKGROUND OF THE INVENTION Kishel shell is a generic term for terrestrial snails of the family Asteridae. The shell is elongated and has a smoke tube spindle shape with a length of about 1.5 cm to 4.7 cm and a thickness of about 0.3 cm to 0.7 cm. , Live under deciduous leaves in the mountains and in Kuchiki. There are over 100 species such as Namigicell, Namikogicell, and Oogicell, and they are widely distributed from southern Hokkaido to Okinawa.
【０００３】ところで、かかるキセル貝は、これを食す
ることにより肝臓の機能を高められる効果があると古く
から知られていた。そして、民間療養の一つとして、こ
れを継続的に服用している一部の人々においては、かか
る効果を実感しており、実効あるものとして長く言い伝
えられて来ていたものである。従来、かかる服用は、採
取したキセル貝を天然乾燥させ、これを磨り潰して粉末
にして食する方法が一般的であった。By the way, it has been known for a long time that such mussel shells have the effect of enhancing the function of the liver by eating them. And, as one of the folk remedies, some people who have been taking it continuously have realized this effect, and it has been long passed down as effective. Heretofore, such a dose has generally been a method in which the collected quill shell is naturally dried, ground and pulverized to eat.
【０００４】[0004]
【発明が解決しようとする課題】しかし、このような磨
り潰して食する方法は、天然乾燥過程で腐敗が起こった
りして臭いが強くなって、飲みにくいものであった。ま
た、いわゆる煎じる方法もあるが、沸騰させて煮る方法
では、貝のエキス分の内目的の効果を発揮するエキス成
分があまりよく抽出されないという問題があった。その
上、煎じた液体は、臭い、味、共に好まれるものでない
ため、飲み難という欠点もあり、一般には、行われてい
なかった。However, such a method of crushing and eating is difficult to drink because the odor becomes strong due to putrefaction in the natural drying process. There is also a so-called brewing method, but the method of boiling and boiling has a problem that the extract component exhibiting the intended effect in the shellfish extract is not extracted very well. In addition, since the brewed liquid has neither an odor nor a taste, it is difficult to drink, and it has not been generally conducted.
【０００５】そこで、本願発明は、かかるキセル貝の効
果を、広く一般の人が実感する機会を得易くすることを
目的として、飲み易くしたキセル貝エキスを主成分とし
た健康飲料の製造方法を提供し、併せて食し易くしたキ
セル貝粉末、又は顆粒の製造方法をも提供するものであ
る。Therefore, the present invention provides a method for producing a health drink containing a quix shell extract as a main component, which is made easy to drink, for the purpose of facilitating the general public to easily experience the effects of the mussel shell. The present invention also provides a method for producing quill shell powder or granules, which is also provided, and is made easy to eat.
【０００６】[0006]
【課題を解決するための手段】上記目的を達成するた
め、本願発明は次のような構成とした。採取した所定個
数のキセル貝を生きたまま、沸騰させないで一定温度に
維持した温水に所定時間浸潤させた後、このキセル貝混
合液を固体成分と液体成分に分離し、該液体成分を原液
とし、これに液糖、クエン酸、香料、等の嗜好調整材、
及びソルビトール液、防腐剤、等の変質防止材を添加し
たことを特徴とする。In order to achieve the above object, the present invention has the following constitution. After a certain number of collected quill shells were alive and allowed to soak in warm water maintained at a constant temperature without boiling for a predetermined time, this kelp shell liquid mixture was separated into a solid component and a liquid component, and the liquid component was used as a stock solution. , Liquid sugar, citric acid, fragrance, etc.
And a sorbitol solution, an antiseptic, and other alteration preventing materials are added.
【０００７】ここで、一定温度と所定時間とは、温度に
よって浸して置く時間が異なる。約７０°〜８０°の範
囲では、約３０分が適当であり、温度を約５０°とした
場合は、約１時間が適当である。また、温度を高く約９
０°に設定した場合は、約２０で必要なエキス分が抽出
される。このように沸騰させない温度としたのは、沸騰
させない温度で長時間貝を浸潤させることにより、貝が
生きている時間を長く設定することができ、死ぬまでの
間に有効なエキス成分を効果的に温水（浸潤水）内に抽
出させることができるからである。このような過程を経
てエキス成分が抽出された温水（浸潤水）は、白く乳白
色に濁ったものとなる。一方、浸潤させる温水の温度を
短時間で沸点に到達させ、一定時間沸騰させる、いわゆ
る煎じる方法のものには、このような乳白色になる現象
は見られない。Here, the constant temperature and the predetermined time differ depending on the temperature. In the range of about 70 ° to 80 °, about 30 minutes is suitable, and when the temperature is about 50 °, about 1 hour is suitable. Also, the temperature is raised to about 9
When it is set to 0 °, the necessary extract is extracted in about 20. In this way, the temperature that does not boil is because the shellfish is allowed to soak for a long time at a temperature that does not boil, so that the shellfish can be set alive for a long time, and effective extract components are effective until they die. This is because it can be extracted into warm water (infiltrated water). The warm water (infiltration water) from which the extract component has been extracted through such a process becomes white and milky white. On the other hand, in the so-called brewing method in which the temperature of the infiltrated warm water reaches the boiling point in a short time and is boiled for a certain period of time, such a phenomenon of becoming milky white is not seen.
【０００８】また、上記のように温水に浸す方法の他、
キセル貝を、食用に適する酸に一定時間浸潤させた後、
このキセル貝混合液を固体成分と液体成分に分離し、該
液体成分を原液とし、これに液糖、クエン酸、香料、等
の嗜好調整材、及びソルビトール液、防腐剤、等の変質
防止材を添加したことを特徴とする。ここで食用に適す
る酸としては、酢酸、クエン酸、コハク酸、乳酸、酒石
酸、又は米酢などが挙げられる。このように酸に浸すこ
とによっても、腐敗を防止すると共にキセル貝の有効エ
キス成分が効率良く抽出される。また、固体成分と液体
成分に分離は、ろ過法などの通常の濾し取り方法が用い
られる。In addition to the method of immersing in warm water as described above,
After infiltrating the quill shell with an edible acid for a certain period of time,
The mixed solution of the mussel is separated into a solid component and a liquid component, and the liquid component is used as a stock solution, and a taste adjusting material such as liquid sugar, citric acid, and a flavoring agent, and a deterioration preventing material such as a sorbitol liquid and a preservative. Is added. Examples of the edible acid include acetic acid, citric acid, succinic acid, lactic acid, tartaric acid, rice vinegar and the like. By soaking in an acid in this way as well, spoilage can be prevented and the effective extract components of the mussel can be efficiently extracted. Further, for separating the solid component and the liquid component, a usual filtering method such as a filtration method is used.
【０００９】さらに、前記の分離した固形成分を酸に長
時間（酸の種類によっては約１週間）浸すことにより、
殻の部分を溶解させて、これを原液と混合させて、カル
シウム分が添加された原液としてもよい。つぎに、キセ
ル貝の粉末を製造する方法として、所定量のキセル貝
を、乾燥温風の環境下で乾燥させ、これをミキサーで粉
砕することを特徴としている。Further, by soaking the separated solid component in an acid for a long time (about 1 week depending on the type of acid),
The shell part may be dissolved and mixed with the stock solution to obtain a stock solution to which a calcium component has been added. Next, as a method for producing a powder of mussel, a feature is that a predetermined amount of mussel is dried in an environment of dry hot air and crushed with a mixer.
【００１０】このように、乾燥温風としたのは、天然乾
燥では、日数が掛かりその間にキセル貝に腐敗がおきる
恐れがあり、蒸気煮沸、または温水浸潤をした場合は、
その蒸気の復水内、または温水内に有効エキス成分が溶
け出してしまうことを防止するためである。さらに、か
かる方法で製造した粉末に、上記の方法で製造した原液
を添加して練り合わせて粘土状にし、これを丸薬状、又
は顆粒状してもよい。[0010] As described above, the reason why dry hot air is used is that it takes a lot of days in natural drying, and there is a possibility that putrefaction may occur during the period. If steam boiling or hot water infiltration is used,
This is to prevent the active extract component from dissolving out in the steam condensate or in the warm water. Furthermore, the powder produced by such a method may be added with the stock solution produced by the above method and kneaded to form a clay, which may be pilled or granulated.
【００１１】[0011]
【実施例】次に、上記方法で製造した原液を用いて、健
康飲料を製造した具体的実施の一例を以下に述べる。原
液の製造は、キセル貝（例えば、５０ｌ）と同量の温水
（例えば、５０ｌ）に浸潤させ、一定時間経過後、濾し
取ると加えた温水と略同量の原液（５０ｌ）が得られ
る。これは、抽出され溶出したエキス分の量と一定時間
内に蒸発した温水の量が略同量となるため、最初の温水
の量と同量の原液を得ることになる。EXAMPLES Next, one example of a specific example of producing a health drink using the stock solution produced by the above method will be described below. In the production of the stock solution, the same amount of the stock solution (50 l) as that of the added warm water can be obtained by immersing the stock solution in the same amount of warm water (for example, 50 l) as the kelp shell (for example, 50 l) and filtering after a certain period of time. This is because the amount of the extracted and eluted extract is approximately the same as the amount of warm water evaporated in a certain period of time, so that the same amount of stock solution as the initial amount of warm water is obtained.
【００１２】次にこの原液を、以下の割合で混合するこ
とにより、健康飲料３０ｍｌを製造するとこができた。
ろ過した原液 ２０ｍｌ、 ソルビトール液 ２ｍｌ、
液糖 ６ｍｌ、防腐剤 ５４ｍｇ、 クエン酸 ６０
ｍｇ、 リンゴ酸 ３０ｍｇ、クエン酸ナトリウム ２
０ｍｇ、 香料 若干量、Next, 30 ml of a health drink was produced by mixing the stock solutions in the following proportions.
20 ml of filtered stock solution, 2 ml of sorbitol solution,
Liquid sugar 6 ml, preservative 54 mg, citric acid 60
mg, malic acid 30 mg, sodium citrate 2
0 mg, some amount of fragrance,
【００１３】[0013]
【効果】上記のように本願発明は、キセル貝を沸騰させ
ないで温水に浸潤させ徐々に死ぬようにしているため、
有効なエキス成分を効率よく温水内に抽出させることが
できる。また、これに嗜好調整材を添加して飲料し易く
しているため、誰でも抵抗なく飲むことができ、容易に
キセル貝の効果の恩恵に浴することができる。[Effect] As described above, according to the present invention, since the kelp shell is soaked in warm water without being boiled and gradually dies,
Effective extract components can be efficiently extracted into warm water. In addition, since a taste adjusting material is added to this to make it easier to drink, anyone can drink without resistance and can easily take advantage of the effects of the mussel.
【００１４】さらに、キセル貝の貝肉の他に、貝殻の部
分も酸によって溶解して原液と一緒にするため、同時に
カルシウムの摂取をもすることができる効果ある。さら
にまた、乾燥温風により乾燥させて粉末、及び粒状物に
しているため、保存に便利であると共に、携帯するにも
便利になり、手軽に食することができる。Further, in addition to the mussel shell meat, the shell portion is also dissolved by an acid to be combined with the stock solution, so that calcium can be taken in at the same time. Furthermore, since it is dried with hot dry air into powder and granules, it is convenient to store and convenient to carry and can be eaten easily.
Claims (5)
持した温水に所定時間浸潤させた後、このキセル貝混合
液を固体成分と液体成分に分離し、該液体成分を原液と
し、これに液糖、クエン酸、香料、等の嗜好調整材、及
びソルビトール液、防腐剤、等の変質防止材を添加した
ことを特徴とするキセル貝エキスを主成分とした健康飲
料の製造方法。1. A kelp shell is soaked in warm water which is maintained at a constant temperature without being boiled for a predetermined time, and then this kelp shell liquid is separated into a solid component and a liquid component, and the liquid component is used as a stock solution. A method for producing a health drink containing a quix shell extract as a main component, which is characterized by adding a taste adjusting agent such as liquid sugar, citric acid and a flavor, and a deterioration preventing agent such as a sorbitol solution and a preservative.
潤させた後、このキセル貝混合液を固体成分と液体成分
に分離し、該液体成分を原液とし、これに液糖、クエン
酸、香料、等の嗜好調整材、及びソルビトール液、防腐
剤、等の変質防止材を添加したことを特徴とするキセル
貝エキスを主成分とした健康飲料の製造方法。2. A kelp shell is infiltrated with an edible acid for a certain period of time, and then this kelp shell liquid mixture is separated into a solid component and a liquid component, and the liquid component is used as a stock solution. A method for producing a health drink containing a kelp shell extract as a main component, characterized in that a taste adjusting agent such as fragrance and the like, and a deterioration preventing material such as a sorbitol solution and a preservative are added.
適する酸に浸して、該固形成分が溶解し得る時間経過
後、これをろ過したろ液を請求項１又は２記載の原液に
添加して原液としたことを特徴とする請求項１又は２記
載のキセル貝エキスを主成分とした健康飲料の製造方
法。3. The stock solution according to claim 1, wherein the solid component according to claim 1 or 2 is soaked in an edible acid and the solid component is dissolved, and then the filtrate is filtered. 3. A method for producing a health drink containing the mussel extract as a main component according to claim 1 or 2, wherein the method is used as a stock solution.
せ、これをミキサーで粉砕することを特徴としたキセル
貝粉末の製造方法。4. A method for producing a quill shell powder, which comprises drying the kelp shell in an environment of dry warm air and pulverizing the dried pearl shell with a mixer.
１、２、又は３の原液を添加して練り、丸薬状、又は顆
粒状にしたことを特徴とするキセル貝顆粒の製造方法。5. A method for producing quill shell granules, characterized by adding the stock solution according to claim 1, 2 or 3 to the quill shell powder according to claim 4 and kneading to form a pill form or granules. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3315644A JPH0678729A (en) | 1991-11-29 | 1991-11-29 | Production of health drink consisting essentially of essence of land-snail and production of powder or granule of land-snail |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3315644A JPH0678729A (en) | 1991-11-29 | 1991-11-29 | Production of health drink consisting essentially of essence of land-snail and production of powder or granule of land-snail |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0678729A true JPH0678729A (en) | 1994-03-22 |
Family
ID=18067849
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3315644A Pending JPH0678729A (en) | 1991-11-29 | 1991-11-29 | Production of health drink consisting essentially of essence of land-snail and production of powder or granule of land-snail |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0678729A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07290069A (en) * | 1994-04-26 | 1995-11-07 | Fukai Kogyo Kk | Water quality improving agent encapsulated pack |
| JPH07290070A (en) * | 1994-04-26 | 1995-11-07 | Fukai Kogyo Kk | Production of water quality improving agent |
| WO2003073865A1 (en) * | 2002-03-05 | 2003-09-12 | Uivt Corporation | Raw oyster powder with excellent storage stability and process for producing the same |
-
1991
- 1991-11-29 JP JP3315644A patent/JPH0678729A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07290069A (en) * | 1994-04-26 | 1995-11-07 | Fukai Kogyo Kk | Water quality improving agent encapsulated pack |
| JPH07290070A (en) * | 1994-04-26 | 1995-11-07 | Fukai Kogyo Kk | Production of water quality improving agent |
| WO2003073865A1 (en) * | 2002-03-05 | 2003-09-12 | Uivt Corporation | Raw oyster powder with excellent storage stability and process for producing the same |
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