JPH03130048A - Apparatus for extracting ingredient of stock or the like - Google Patents

Abstract

PURPOSE:To enable sales of a fresh stock liquid excellent in flavor and aroma by extracting stock ingredients from a stock material for a stock preparing liquid in an extracting part and then weighing the aforementioned stock ingredients only in a required amount in a weighing part. CONSTITUTION:A heating element 11 is inserted into an extraction vessel 21 in an extracting part 1 to heat a stock preparing liquid 22 in the aforementioned vessel 21 therewith or stock ingredients are extracted from one or more kinds of stock materials (A), such as dried bonito or dried small sardines, in the above-mentioned stock preparing liquid 22 without heating. The resultant stock ingredients only in a required amount are then weighed in a weighing part 2 by opening an opening and closing cock 12. When the stock ingredients attain a prescribed amount, the aforementioned ingredients are filled in a container 13 to enable sales of the fresh stock liquid.

Description

[Detailed description of the invention] (Industrial field) The present invention is installed in a sales floor of a department store, etc., and extracts dashi ingredients from bonito flakes, mackerel flakes, etc. on the spot, and uses the dashi liquid as needed. This invention relates to a device for extracting ingredients such as sashimi, which can be weighed, cooled, and then filled into containers for sale.

(Prior art) Conventionally, when using dashi liquid at home, people either use commercially available dashi liquid or make dashi material A such as bonito flakes, mackerel flakes, dried sardines, kelp, and shiitake mushrooms in hot water at home. I took it and used it.

(Problems with conventional technology) However, conventional stock has the following problems.

■ Even if factory-produced and commercially available stock is omitted from the high-temperature sterilization process and refrigerated, the flavor and aroma of the stock may deteriorate compared to when it was made immediately after production. .

Therefore, by adding some seasonings or additives to the stock,
Many of them have their flavor complemented or their shelf life improved.

■When making dashi at home, if you put the dashi raw material naked or in a container into hot water, you will have to remove the dashi material or the container containing it from the hot water after making the dashi. was troublesome.

■In recent years, there has been a tendency to prefer authentic stock at home, but making such stock requires a large number of good stock ingredients, and procuring them is a hassle.
It was difficult to protect them from pests, mold, heat, etc., and to always use them in the best condition. Also, how to make dashi-
Good at everything.

There were many mistakes, and it didn't always go well.

(Objective of the Invention) The object of the present invention is to prepare the required amount of soup stock from the same amount of the desired ingredients in front of each customer, and to create a soup stock with a good flavor and aroma that maximizes the characteristics of the ingredients. To provide a component extracting device that enables fresh, additive-free, uniform stock to be sold on the spot.

(Means for Solving the Problems) The device for extracting ingredients such as soup stock according to claim 1 of the present invention, as shown in FIG. At least one or two or more types of dashi ingredients A
This device is characterized by being equipped with an extraction section 1 for extracting the components from the extraction section 1, and a measuring section 2 for taking out and measuring the broth from the extraction section 1.

The device for extracting ingredients such as dashi stock according to claim 2 of the present invention, as shown in Fig. 3, extracts at least one or two or more kinds of dashi stock from the same stock liquid by heating or not heating the stock liquid. Material A
This device is characterized by being equipped with an extraction section 1 for extracting the components from the stock, and a cooling section 3 for cooling the stock.

The device for extracting ingredients such as dashi stock according to claim 3 of the present invention heats or does not heat the stock liquid as shown in FIG. A
This device is characterized by being equipped with an extraction section 1 for extracting the components from the stock, a measuring section 2 for measuring the stock, and a cooling section 3 for cooling the stock.

The device for extracting ingredients such as soup stock according to claim 4 of the present invention has two sets of first, second, and third extracting units l as shown in FIGS. 5 to 7; One measuring section 2 or one cooling section 3 or measuring section 2 for measuring the stock from the extraction section 1 above.
The cooling unit 3 is characterized in that it is composed of one cooling unit and one cooling unit 3.

The apparatus for extracting ingredients such as soup stock according to claim 5 of the present invention is as shown in FIGS. 8 to 10. 2nd, 3rd. A combination of the fourth extraction section 1 and measuring section 2.

Alternatively, it is characterized in that two or more combinations of the extraction section 1 and the cooling section 3, or the combination of the extraction section 1, the measuring section 2, and the cooling section 3 are provided.

Of the present invention, the apparatus for extracting ingredients such as soup stock according to the sixth aspect of the present invention is as shown in FIGS. 1I and 12. 4th. This is characterized in that the fifth measuring section 2 or the cooling section 3 is provided with one or more broth outlet ports 4.

The device for extracting ingredients such as soup stock according to claim 7 of the present invention is as shown in FIGS. 13 and 14. 4th. This device is characterized by being provided with a mixing section 5 for mixing the broth from the measuring section 2 or the cooling section 3 of the fifth two sets.

(Function) In the first aspect of the present invention, as shown in FIG. 2, the brewing liquid 22 in the extraction part 1 is heated by the heating element 11 in the extraction part 1 or without heating.

Extract the components from at least one or more types of dashi materials A in the same stock liquid 22, open the opening/closing cock 12 for the stock, measure the necessary amount of the stock with the measuring part 2, and place it at the desired location. Once the quantity is reached, it can be filled into the container 13 and sold on the spot.

In the second aspect of the present invention, since the cooling section 3 is provided as shown in FIG. The container 13 is cooled by the cooling water flowing through the water flow section 15 around the cooling pipe 14 and is sealed. Therefore, quality deterioration due to spoilage of the broth in the container 13 and deterioration of flavor, aroma, etc. is suppressed. By the way, if the container 613 is not a sealed type.

If the bonito flakes stock is not cooled, it tends to spoil or lose flavor and aroma within 2 to 3 hours after extraction, resulting in quality deterioration, but if it is cooled, its quality is relatively easily maintained for 7 to 8 hours.

In the third aspect of the present invention, both the measuring section 2 and the cooling section 3 are provided as shown in FIG. Can be done.

According to the fourth aspect of the present invention, as shown in FIGS.
Alternatively, they can be mixed and filled into the container 13.

According to the fifth aspect of the present invention, as shown in FIGS.
After cooling, the container 13 can be filled.

In the sixth aspect of the present invention, as shown in FIG. 11 and FIG. They can also be filled together and mixed in the container 13.

In the seventh aspect of the present invention, as shown in FIGS. 13 and 14, two sets of broth can be mixed in the mixing section 5 and then filled into the container 13.

(Embodiments) FIGS. 1 to 16 are explanatory diagrams of various embodiments of the component extracting device for soup stock, etc. of the present invention.

Of these, Figure 2 is the first claim, Figure 3 is the second claim, Figure 4 is the third claim, and Figures 5 to 7 are the fourth claim.
Figures 8 to 10 are examples of the fifth invention, Figures 11 and 12 are examples of the sixth invention, and Figures 13 to 15 are examples of the seventh invention. be.

In Figures 1 to 16, l is the extraction part, which is the first
As clearly shown in the figure, the stock liquid 22 in the extraction container 21 is heated by a heating element 11 inserted into the extraction container 21 to extract the stock components from the stock material A in the container 21.

The extraction container 21 has a capacity of, for example, 5 to 20 I2, is resistant to heat, and is suitably made of glass that can be seen through from the outside. The size, material, and shape may be other than the above.

Although not shown, it is desirable to have a top lid from a sanitary standpoint, and in order to preserve the removed liquid in the container 21 for a long period of time, it is desirable that the container 21 be airtight.

The stock liquid 22 in the extraction container 21 may be tap water, drinking well water, or the like, but for example, it is suitable to use tap water after purifying it with ion exchange F91ts fat or the like. Of course, the stock liquid 22 can be made of hot water or
- It may be a stock liquid from the same stock material extracted previously, a stock liquid from another stock material, another seasoning liquid, or an additive solution.

As the heating element 11, a heater having a heat capacity that can boil a liquid (tap water, about 20°C in summer, about 14°C in winter) of 5 to 20 degrees in 5 to 10 minutes, for example, is used as the heating element 11. Ru.

When the water temperature reaches a boiling state due to the heating element 11, at least one or two or more types of dashi ingredients A are added, and the water is boiled for 3 to 20 minutes.
After extracting for a minute, the water temperature of the stock extracting liquid 22 is maintained at a boiling state while the stock material A is kept in it. It is preferable to keep the extract for at least 1 hour in view of its sterilizing effect. However, if it is left for more than 4 hours, the odor of the extract will become strong and the quality of the stock will deteriorate, so it is better to lower the temperature.

Of course, two or more types of stock material A may be used from the beginning.

The heating element 11 may be steam instead of a heater, or may be a heating means (not shown) from outside the extraction section.

In the illustrated example, dashi material A includes bonito flakes, mackerel flakes, dried sardines, dried sardines, kelp, shiitake mushrooms, dried shrimp, crab, etc., which have good liquid permeability, and bags made of paper, nylon, non-woven fabric, etc. However, although a bag is used, it is better to use a metal basket made of mesh, a bunch of perforated plates, or something similar. directly into the extraction container 21 without storing it in a packaging container.
The appropriate amount of stock material A to make stock for public use is about 3 to 5 g per 100 g of water.

Reference numeral 12 in FIGS. 1 to 10 and FIGS. 13 to 16 is an opening/closing cock, and when this opening/closing cock 12 is opened, the extraction container 21
The necessary amount of broth in the measuring section 2, cooling section 3 or fifth
In the case of FIG.

Reference numeral 25 in the figure is a filter, which is used to filter the liquid extracted in the extraction container 2. Of course, if the stock material A is stored in a packaging container such as a bag with good liquid permeability, the filter 25 may not be used.

When heating the broth M22 in claim 1 of the present invention, the broth is directly filled from the extraction container 21 into the container 13 at a temperature of at least 60° C. or higher using residual heat just before boiling. However, it may be sealed (so-called hot bag), which has the effect of sterilizing the container 13.
Although it is hygienic, the flavor and aroma are slightly inferior to those in the case where the cooling unit 3 is forcibly cooled in the invention according to the second and subsequent claims.

Reference numeral 2 in FIGS. 2 to 16 indicates a measuring section, which is a transparent elongated tube made of glass or plastic, etc., and a measuring scale 23 is displayed on its surface. The scale 23 may be read visually, but it may also be read automatically using a sensor or the like.

26 in Figures 4, 7, 10, 15, and 16
is a passage between the measuring part 2 and the cooling part 3, and this passage 2
6 is designed to be opened and closed by a second cock 27.

3 in the figure is a cooling section, which is also a transparent elongated tube made of glass or plastic, etc., and is used to cool the broth flowing from the extraction section 1 or the measuring section 2. If the stock is allowed to cool naturally before it is filled into the container 13 and sealed 14, bacteria will easily propagate, and the quality of the flavor and aroma will deteriorate within about 2 to 3 hours. In another example of the invented device provided with the cooling section 3, the broth is forcibly cooled in the cooling section 3 and then filled into the container I3 and sealed, thereby preventing the growth of bacteria and maintaining quality such as flavor and aroma for a long time. The purpose is to prolong the period. This cooling part 3 is provided with a water flow part 15 around a cooling pipe 14 such as a spiral pipe or a straight pipe that communicates with the passage 26 between the measuring part 2 and the water flow part 15.
A water supply port 28 is provided at the bottom of the cooling pipe 14, and a discharge port 29 is provided at the top thereof, and running water such as tap water is poured from the water supply port 28 as cooling water to cool the broth passing through the cooling pipe 14. At that time, miniature models of fish and aquatic plants may be floated in the flowing water part I5 so as to dance with the water flow to create visual interest.

If the measuring section 2 is not provided as in the embodiment shown in FIG. 3, a measuring scale 21a may be provided on the extraction container 21 of the extracting section 1.

30 in the figure is a third cock, and when this cock is opened, the brewing liquid from the measuring part 2 or the cooling part 3 is filled into the container 2313.

5 to 7 and 13 to 15 is a mixing section, in which, in FIGS. 5 to 7, the stock from the extraction section l two points above is mixed as it is, It is designed to be measured or cooled, and in FIGS. 13 to 15, two or more broths that have been measured or cooled are mixed. In addition, the first
As shown in FIG. 1 and FIG. 12, the outlet ports 4 of different measuring sections 2 or cooling sections 3 may be combined to put two or more stock liquids together in a container 13 and mixed within the same container 13. .

Reference numeral 31 in FIGS. 5 to 7 is an opening/closing cock between the mixing section 5 and the measuring section 2 or the cooling section 3.

Opening/closing cock 12 in the figure. Second cook 27, third cook 3
0 may be opened and closed manually or automatically using a solenoid valve, etc. Also, a switch may be attached to each cock so that when the cock is opened, the sound of dripping liquid flowing is heard. Good too.

The capacity 313 mentioned above is 200mff, 500mQ,
A standing pouch, a polyethylene bottle, a film container containing 1000rr+42 pieces sealed on all sides, etc. are suitable. Other paper packs such as pure packs and bags may be used, and of course, conventional bottles and bottles may also be used.

13 to 16, the extraction section 1, the measuring section 2, or the cooling section 3. Alternatively, the measuring section 2 and the cooling section 3 are supported by upper and lower circular plates 33 or square plates 34 made of stainless steel or transparent plastic, which are connected by a support post 32.

It is preferable that the extracting section 1, measuring section 2, and cooling section 3 be combined into one (using a transparent safety glass or plastic case or box, etc.). Even if the parts 3 and the like are damaged, there is little danger that the fragments will scatter and injure people nearby, and it is safe, sanitary, and looks good.

In addition, according to the present invention, fish such as bonito flakes, mackerel flakes, mackerel flakes, and Muneta flakes, dried sardines, dried kelp, mushrooms such as dried shiitake mushrooms, dried shrimp, crustaceans such as crabs, shellfish, etc. are used as dashi material A. However, the stock material A is other than 6 and 6 well 1.
For example, it may be a soup stock material for ramen noodles, barley tea, green tea, black tea, coffee, Chinese herbal medicine, etc.

You may also change the way you make the soup stock to give it a regional feel, such as Kansai-style or Kanto-style.

As mentioned above, when selling directly at a store, it is advantageous in terms of material costs, weight at take-out, etc. if the arm is as high as possible and sold on a slope.

In FIG. 4, FIG. 7, FIG. 1O, FIG. 15, and FIG. 16, the cooling section 3 is provided below the measuring section 2;
The positions of the cooling section 3 and the measuring section 2 may be upside down. The structure of the cooling unit 3 is not limited to being vertically long, but may be horizontally long or diagonal depending on the space. The device will be described in detail.

In the figure, the extracting section 1 and the measuring section 2. The connecting parts 40 between the measuring part 2 and the cooling part 3 are connected to the narrow diameter pipe 24 provided below the extraction part 1 and the passage provided below the measuring part 2, as shown in FIG. At the lower end of each of the connecting pipes 42 provided above the measuring section 2 and the cooling section 3, a fitting portion 41 tapering downward is formed. is formed, and the sliding portion 41 is inserted into the sliding receiving portion 43. Furthermore, in this embodiment, as shown in FIG.
1, and the insertion part 44a of the clamping tool 44 is inserted under the abrasion receiving part 43, and the abrasion part 41 and the abrasion receiving part 43 are pressed and fixed. .

The clamping tool 44 has an upper plate 45 and a lower plate 46 connected to each other via a rotating shaft 47 so as to be openable and closable, and a screw rod 48 is screwed to the rear of each of the upper plate 45 and the lower plate 46. . Of this threaded rod 48, an upper threaded portion 48a screwed onto the upper plate 45 has a right-hand thread, and a lower threaded portion 48b screwed onto the lower plate 46 has a left-hand thread. When this screw rod 48 is rotated in the direction of the arrow x1 in FIG. 17, the upper plate 45 and the lower plate 46 open to the left in the direction of the arrow Y in FIG. 46a
are respectively closed in the direction of arrow Z1 in FIG. 18, and the abutting portion 41 and the abutting receiving portion 43 are pressed. Conversely, when the screw rod 48 is rotated in the direction of the arrow X2 in FIG. 17, the upper plate 45 and the lower plate 46 are closed in the direction of the arrow Y2 in FIG. The tips 46a of the sliders 46a open in the direction of arrow Z2 in FIG. 18, and the pressure between the grinding portion 41 and the grinding receiving portion 43 is released.

Incidentally, the contact surfaces of the contact portion 41 and the contact receiving portion 43 are intentionally roughened.

On the inner wall of the small diameter tube 24 of the extraction container 21 of the extraction part l,
A locking protrusion 50 is formed as shown in FIG. 19. This locking protrusion 50 is for locking a filter locking IL ring 5I provided below the filter 25, as shown in FIG. This filter locking ring 51 is formed at the lower end of a spring 52 whose upper end is locked to the bottom of the filter 25. Further, a drawstring 53 is attached to the locking ring 51. To lock the filter locking ring 51 to the locking protrusion 50, after putting the filter 25 into the extraction container 21 as shown in FIG. Pull it in the direction of arrow W1),
When the locking ring 51 is moved from the temporary line position to the solid line position, the locking ring 51 is moved in the direction of arrow V1 in the figure and inserted into the locking protrusion 50, After that, the tension on the drawstring 53 may be released.

Incidentally, the filter 25 consists of a filter main body 54 and a corrugated body 55 covering it, and the main body 54 has a plurality of through holes 56 formed therein.

Further, on the corner plate 34 on which the extraction container 21 is placed, a second
The cushion member 61 to which the cushion member 61 is attached as shown in FIG.
1, but also as a heat insulating material to prevent the heat of the container 21 from diffusing to the same square plate 34, and as a non-slip and position adjustment material to prevent the container 21 from shifting or changing its posture. is also used. As shown in FIG.
The slit 61a is pushed out and fitted into the periphery of the slit 61a.

Further, an air vent section 65 is provided at the upper part of the measuring section 2. This air vent portion 65 is for releasing the air in the portion A 2 which is compressed by the broth flowing from the extraction portion 1.

The air vent section 65 is composed of an air vent plug 66 and an air vent pipe 67 projecting from the upper part of the measuring section, as shown in the twenty-second figure. Further, on the side surface of the air vent plug 66, a 21st
As clearly shown in the figure, an air passage 68 is formed, and a small hole 69 is formed in the tube wall 67a of the air vent pipe 67. When the air passage 68 and the small hole 69 are aligned, the extraction part 2
This allows the air inside to escape from the passage 68 to the outside through a small hole 69.

Now, in this practical example, a feedback circuit as shown in FIG. 23 is installed in order to manage the temperature of the draining liquid 22 as shown in FIG. 24 described above. In this feedback circuit, the temperature controller 7 is controlled by a sensor 70 such as a thermocouple.
1 detects the temperature of the drip liquid 22, and if the temperature is lower than the desired temperature, the regulator 71 turns on the current to the heating element 1.1 to generate heat, and if the temperature is higher than the desired temperature, the regulator 71 turns on the current to the heating element 1.1 to generate heat. The regulator 71 sets the current to the heating element 11 to 0FFL, thereby stopping the heating element 11 from generating heat.

The temperature regulator 71 is a control box 80 shown in FIG.
The desired control temperature is controlled by R
It is possible to set any settings using an OM card or the like. Incidentally, 81 provided in the control box 80 shown in FIG. 25 is a power switch, 82 is a start button, and 83 is a floating button.

84 is an announcement button, 85 is a power pilot lamp, 86 is an operating status pilot lamp, 87 is a heating element pilot lamp that indicates ON of the heating element 11, 88 is a sensor connector for connecting the sensor 70, and 89 is the aforementioned A heating element connector for connecting the heating element 11, 9
0 is an ammeter that indicates the output state to the heating element 11. Also, the control box 80 displays the current status of the broth? The W degree may be displayed digitally.

Incidentally, when the announcement button 84 is pressed, the announcement content stored in advance in a memory circuit (not shown) in the control box 80 is transmitted to a speaker installed on the back side of the box 80 (on the same side in the case of an in-store demonstration). It will be broadcast from 91. The content of the announcement may be anything, such as the current temperature of the broth 22, the current broth process, or an explanation of the device.

In this embodiment, as the sensor 70.

A chromel wire 92 and an alumel wire 93 shown in FIG. 26 were protected by a protective tube 94. A so-called 'A thermocouple 95 is used. This type of thermal lightning pair 95 is an existing one, and as shown in the figure, the chromel 1i 192 and the alumel wire 93 are welded at the tip 95a, and the difference in thermoelectromotive force between the lines is the voltage difference. This is so that it can be detected as . Note that the sensor 70 may be other types.

In the device for extracting ingredients such as soup stock of this embodiment, the extraction part 1 is filled with tap water 5I2, this is used as the stock liquid 22, and after being heated to the verge of boiling (fi temperature 98°C) by the heating element 11, the liquid volume is Same wave 2 of dried bonito flakes equivalent to 3% of the weight (150g)
2 and continued extraction at 98°C for 5 to 10 minutes, then maintaining the temperature at 94°C (see Figure 24-9 for the relationship between time and temperature.
(See) After 1 hour has passed, manually open the opening/closing cock 12 of the extraction section 1, transfer the required amount (1ff) of the broth to the measuring section 2 while filtering the broth, and accurately measure and dispense it. Open the second pot 27 of the measuring section 2 and move it to the cooling section 3,
While passing through a cooling pipe 14 such as a spiral pipe, while being forcibly cooled by an external cooling water flow, a very fragrant fresh bonito flakes stock is poured into a plastic film container 1e in front of the same person. 13, and the sealed portion was sealed and sold on a saka sale.

In addition, the liquid extracted in the extraction section 1 was heated to about 80°C.
The extract is then directly filled from the extraction container 21 into the container 13 and sealed for so-called hot-backing, and in order to prolong its shelf life, the whole container 7313 is refrigerated or frozen at an ice temperature and sold. did.

(Effects of the Invention) The device for extracting ingredients such as soup stock according to the present invention has the following effects.

■The components of Dashi Ingredient A can be extracted in front of customers at department stores and other sales counters, and the resulting Dashi can be filled into containers and sold on the spot, providing fresh Dashi stock. be able to. Therefore, it is possible to provide fresher stock at the same time.

(2) Since it is possible to extract two or more types of stock at the same time and mix two or more desired stock, it is possible to provide a stock with a flavor and taste that matches the customer's preference. or,
You can also change the mixing ratio to suit your preferences.

(2) In the case where the measuring part 2 is provided, the required amount of broth can be filled into the volume i13, and there is no waste.

■ The same product eliminates the trouble of procuring various types of good stock material A, and eliminates the trouble of protecting them from pests, mold, moisture, etc., and brings out the characteristics of stock material A to the maximum. You can purchase a fresh, additive-free, authentic professional flavor, and a uniform, stable, and efficient stock with good flavor and aroma.

■.According to actual travel examples, if the potential energy of the broth is used to flow down to the next process, a diagonal structure is possible depending on the part, and the height is not required, and the i-structure is simple. Easy to put into practical use.

[Brief explanation of the drawing]

1a and 1b and 2 to 16 are explanatory diagrams of different embodiments of the component extraction device of the present invention, FIG. 17 is an assembled diagram of the corner connection part of the same device, and FIG. 18 is FIG. 17 19a is a longitudinal sectional view of the filter, FIG. 20a is a perspective view of the filter, and FIG. Figure C is a perspective view of the cushion member;
Fig. 1a is a front view of the air vent plug, Fig. 22 is a side view of Fig. 21 after assembly, Fig. 23 is a block diagram of the device, and Fig. 24 is a side view of the air vent plug. What is Figure 25, an explanatory diagram of the controlled hot water temperature of the same device? FIG. 26 is a perspective view of the temperature regulator, and FIG. 26 is an explanatory view of the temperature sensor, and FIG. 26 is a side view. 1 is the extraction section 3 is the cooling section 5 is the mixing section.

Claims (7)

[Claims] (1) An extraction section 1 that extracts the components from at least one or two or more kinds of stock materials A in the same stock solution with or without heating the stock solution; An apparatus for extracting ingredients such as soup stock, characterized in that it is equipped with a measuring section 2 for taking out and weighing. (2) An extraction unit 1 that extracts components from at least one or more types of stock material A in the same stock solution with or without heating the stock solution, and a cooling unit that cools the stock solution. 3. An apparatus for extracting components of soup stock, etc., characterized by comprising: (3) An extraction section 1 that extracts components from at least one or more kinds of dashi materials A in the same stock solution with or without heating the stock solution, and a measuring section that measures the stock solution. 2, and a cooling section 3 for cooling the stock liquid. (4) Two or more extraction units 1 and the two or more extraction units 1
Claim No. 1, characterized in that it is constituted by one measuring section 2 for measuring the broth, one cooling section 3 for cooling the broth, or a set of the measuring section 2 and the cooling section 3. 1,
Second and third extraction devices for soup stock, etc. (5) Combination of the extracting section 1 and measuring section 2, or the extracting section 1
Claims 1, 2, 3, 4, etc., characterized in that two or more combinations of the extraction part 1, the measuring part 2, and the cooling part 3 are provided. component extraction device. (6) The first, second, third, fourth, or fifth dashi stock according to claim 1, wherein the measuring section 2 or the cooling section 3 is provided with one or more stock outlet ports 4. etc. component extraction equipment. (7) Claims 1, 2, 3, 4, and 5 are characterized in that a mixing unit 5 is provided for mixing the broth from two or more measuring units 2 or cooling units 3. Device for extracting components of soup stock, etc.