JPH03143375A - Production of soup and apparatus therefor - Google Patents
Production of soup and apparatus thereforInfo
- Publication number
- JPH03143375A JPH03143375A JP1280827A JP28082789A JPH03143375A JP H03143375 A JPH03143375 A JP H03143375A JP 1280827 A JP1280827 A JP 1280827A JP 28082789 A JP28082789 A JP 28082789A JP H03143375 A JPH03143375 A JP H03143375A
- Authority
- JP
- Japan
- Prior art keywords
- container
- soup
- temperature
- rotary cutter
- contents
- 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
- 235000014347 soups Nutrition 0.000 title claims abstract description 56
- 238000004519 manufacturing process Methods 0.000 title description 2
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000007599 discharging Methods 0.000 claims abstract description 3
- 239000004615 ingredient Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 abstract description 24
- 238000010298 pulverizing process Methods 0.000 abstract description 5
- 238000012423 maintenance Methods 0.000 abstract 1
- 239000007787 solid Substances 0.000 description 9
- 238000010411 cooking Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000011810 insulating material Substances 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021328 potato skins Nutrition 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Food-Manufacturing Devices (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、家庭などにおいてスープを調理するための装
置及び、その装置により調理する方法に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a device for cooking soup at home, etc., and a method for cooking with the device.
従来の技術
従来、家庭などにおいてスープを作るための、特別の器
具は知られていない。BACKGROUND OF THE INVENTION Hitherto, no special equipment has been known for making soup at home.
一般にスープを作るときは、野菜などの材料をその材料
毎に適した条件で煮た後、これを裏漉しにかけ、さらに
これを調合し、味付けして煮てスープを作っていた。Generally, when making soup, vegetables and other ingredients were boiled under conditions suitable for each ingredient, then strained, blended, seasoned, and boiled to make soup.
発明が解決しようとする問題点
しかしながら、家庭などにおいてスープブを作ろうとす
る場合、少量ずつの材料を、それぞれ煮たり裏漉しした
り、さらにそれらを調合したり味（ｊけしたりしなけれ
ばならず、極めて面倒な作業であった。Problems to be Solved by the Invention However, when trying to make soup at home, it is necessary to boil and strain small amounts of each ingredient, as well as mix and taste them. It was extremely tedious work.
しかも、スープのみで料理か完成するわけではなく、他
の料理を調理しながら、その片手間にスープを調理する
のであり、往々にして焦げたり意力が不適切であったり
、食事のときには冷めていたりするなどの失敗が生じて
いた。Moreover, the soup is not complete with just the soup; the soup is prepared while cooking other dishes, which often results in burnt food, inadequate willpower, or the soup being cold by the time it is eaten. Failures such as
本発明はかかる事情に鑑みなされたものであって、少量
のスープを、短時間でしかも自動的に作ることのできる
スープ製造方法及び装置を提供することを目的とするも
のである。The present invention was made in view of the above circumstances, and it is an object of the present invention to provide a soup manufacturing method and apparatus that can automatically prepare a small amount of soup in a short time.
問題点を解決する手段
而して本発明の方法は、容器内に網容器を収容し、該網
容器内に回転カッターを配置し、当該網容器内にスープ
材料を投入し、当該スープ材料を約９０℃以上に昇温し
、その昇温中又は昇温した後に前記回転カッターを回転
させて内容物を粉砕し、少くとも粉砕後の内容物を約９
０℃以上の温度で５分間以上保持すると共に、粉砕後温
度保持終了まで、間歇的に又は連続して前記回転カッタ
ーを回転させて内容物を撹拌し、然る後前記網容器外の
容器から内容物を排出することを特徴とするものである
。As a means of solving the problem, the method of the present invention includes a mesh container housed in a container, a rotary cutter disposed in the mesh container, a soup material put into the mesh container, and a method for cutting the soup material. Raise the temperature to about 90° C. or higher, rotate the rotary cutter to crush the contents during or after the temperature rise, and crush the contents to at least about 90° C.
The contents are held at a temperature of 0°C or higher for 5 minutes or more, and the contents are stirred by rotating the rotary cutter intermittently or continuously until the temperature is maintained after pulverization, and then the contents are stirred from the container outside the mesh container. It is characterized by discharging the contents.
また本発明の装置は、容器内に網容器を収容し、該網容
器内に回転カッターを配置し、当該回転カッターの回転
軸を、前記網容器及び容器の底部を貫いて下方に設けら
れたモーターに結合し、前記容器にヒーターを取付ける
と共に、当該容器の底部又は外をに開閉可能の排出口を
設けたことを特徴とするものである。Further, the device of the present invention includes a net container housed in a container, a rotary cutter disposed inside the net container, and a rotating shaft of the rotary cutter provided below through the net container and the bottom of the container. The present invention is characterized in that it is coupled to a motor, a heater is attached to the container, and a discharge port that can be opened and closed at the bottom or outside of the container is provided.
実施例
以下本発明の装置の−・実施例を、図面に従って説明す
る。Embodiments Hereinafter, embodiments of the apparatus of the present invention will be described with reference to the drawings.
第１図は本発明の装置の一実施例を示すものである。１
は基台であって、該基台１の一■二部に略円筒状の外客
器２か取付けられており、該外容器２内にはこれも円筒
状の容器３が収容されている。FIG. 1 shows an embodiment of the apparatus of the present invention. 1
is a base, and a substantially cylindrical outer container 2 is attached to one or two parts of the base 1, and a cylindrical container 3 is housed inside the outer container 2. .
そして該容器３の外周は、断熱材４で保温されている。The outer periphery of the container 3 is kept warm by a heat insulating material 4.
また容器３の底部にはヒーター５が取付けられており、
底部の周縁部にはスープの排出口６が設けられている。In addition, a heater 5 is attached to the bottom of the container 3.
A soup outlet 6 is provided at the periphery of the bottom.
またこの容器３内の帰心した位置には、メツシュよりな
る円筒状の網容器７が嵌合されている。Further, a cylindrical net container 7 made of mesh is fitted into the reverted position within the container 3.
該網容器７のメツシュは、穴の径を０．５〜２１ＩＩＩ
ｌｌとするのが適当である。The mesh of the mesh container 7 has a hole diameter of 0.5 to 21III.
It is appropriate to set it to ll.
なお、前記網容器７を容器３の偏心位置に設けたのは、
前記排出口６を容器３と網容器７との間の間隔が広い位
置に設？−）、スープの排出を円滑にするためであって
、本発明において特に必要な構成ではない。In addition, the reason why the mesh container 7 is provided at an eccentric position of the container 3 is as follows.
Is the discharge port 6 set at a position with a wide gap between the container 3 and the mesh container 7? -), this is to facilitate soup discharge, and is not a particularly necessary configuration in the present invention.
８は回転軸てあって、前記容器３及び網容器７の底面を
貫いて回転自在に取付けられており、基台１の下部にお
いてジヨイント９によりモーター１１に結合され、回転
駆動されるようになっている。また回転軸８の上端には
、回転カッター１１が止着されている。Reference numeral 8 denotes a rotating shaft, which is rotatably attached to the bottom surface of the container 3 and the net container 7, and is connected to a motor 11 by a joint 9 at the lower part of the base 1, so that it can be driven to rotate. ing. Further, a rotary cutter 11 is fixedly attached to the upper end of the rotary shaft 8.
前記排出「］１６には柔軟な叶出管１２が取付ｃつられ
ており、レバー式バルブ１３により開閉可能となってい
る。１４は、排出されたスープを受ける受は容器である
。A flexible outlet pipe 12 is attached to the outlet 16 and can be opened and closed by a lever valve 13. 14 is a container for receiving the discharged soup.
作用
次にこの装置の使用方法を通じて、本発明の詳細な説明
する。Function: Next, the present invention will be explained in detail through how to use this device.
先ずレバー式バルブ１３を閉じておいて、網容器７内に
所定の量のスープ材料を投入する。このときスープ材料
は、固形物については必要に応じて細かく刻み、また調
味料まで含めて全ての材料を一度に投入する。First, the lever type valve 13 is closed, and a predetermined amount of soup material is put into the mesh container 7. At this time, solids of the soup ingredients are finely chopped if necessary, and all ingredients including seasonings are added at once.
このときスープ材料中の液体成分は、網容器７の網目を
通して容器３内に出る。At this time, the liquid component in the soup material exits into the container 3 through the mesh of the mesh container 7.
次にヒーター５に通電して、容器３内のスープ材料を加
熱する。ヒーター５の熱容量や容器３の容量、投入した
スープ材料の量などによっても異るが、約１５分程度で
スープ材料を所定の温度まで昇温させるのが適当である
。スープ材料の温度としては、約９５度程度にまで加熱
することが好ましいが、少なくとも９０℃以Ｉ−である
ことが必要である。Next, the heater 5 is energized to heat the soup material in the container 3. Although it varies depending on the heat capacity of the heater 5, the capacity of the container 3, the amount of soup material added, etc., it is appropriate to heat the soup material to a predetermined temperature in about 15 minutes. As for the temperature of the soup material, it is preferable to heat it to about 95 degrees Celsius, but it is necessary that the temperature is at least 90 degrees Celsius or higher.
而して、その昇温中又は昇温した後に、モーター１０を
駆動してカッター１１を回転させる。網容器７内におい
てカッター１１が同転することにより、スープ材料中の
固形物を粉砕すると共に、網容器７の内外を通じて、容
器３内でスープ材料が流動する。Then, during or after the temperature rise, the motor 10 is driven to rotate the cutter 11. As the cutter 11 rotates in the net container 7, the solids in the soup material are crushed, and the soup material flows in the container 3 through the inside and outside of the net container 7.
これにより、回転カッター１１で破枠された固形物は遠
心力により外ＪＴに抑流され、網容器７の網目を通って
網容器７外に出る。また網容器７外のスープ材料も再度
網容器７を通って内部に入り、繰返して網目を通る。As a result, the solids broken by the rotary cutter 11 are restrained by the centrifugal force to the outer JT and exit the mesh container 7 through the mesh of the mesh container 7. Also, the soup material outside the mesh container 7 passes through the mesh container 7 again and enters the inside, and passes through the mesh repeatedly.
網目を通ることのできない固形物は、網容器７内で流動
しながら繰返し回転カッター１１で粉砕され、０．５〜
３分程度で全てのスープ材料が網容器７の網目を通るこ
とができるようになり、裏漉しと同様の作用を受ける。Solids that cannot pass through the mesh are repeatedly crushed by the rotary cutter 11 while flowing in the mesh container 7, and are
In about 3 minutes, all the soup ingredients can pass through the mesh of the mesh container 7, and are subjected to the same effect as a back strainer.
なおスープ材料の固形物が、かぼちぺ・やじゃがいもな
どの生ものであるときは、粉砕する前に充分に火を通し
ておくのか好よしい。従って、約１５分かＣつて約９５
℃にまで昇温した後、さらに１５分程度同温度で保持し
、然る後回転カッター１１を作動させて粉砕するのが良
い。Additionally, if the solid soup ingredients are raw foods such as pumpkin or potatoes, it is best to thoroughly cook them before crushing them. Therefore, about 15 minutes C and about 95
After raising the temperature to .degree. C., it is preferable to hold the same temperature for about 15 minutes and then operate the rotary cutter 11 to crush it.
またそれらの固形物を充分に細かく刻んで投入した場合
には、約９５℃に昇温した後、直ちに粉砕することもで
きる。Furthermore, if the solids are sufficiently finely chopped and introduced, they can be pulverized immediately after being heated to about 95°C.
さらに缶詰のコーンなどのように、予め火の通った材料
を使用する場合には、必ずしも粉砕前に火を通ず必要は
なく、投入した後直ちに昇温しながら粉砕することもで
きる。Furthermore, when using a pre-cooked material such as canned corn, it is not necessarily necessary to cook it before pulverizing, and it is also possible to pulverize it while raising the temperature immediately after adding it.
従って、本発明の装置の作動プログラムとしては、回転
カッター１１の回転の時期か異る二乃至三種類程度のブ
ロクラムを設定し、スープ材料によって使い分けるのか
好ましい。Therefore, as an operating program for the apparatus of the present invention, it is preferable to set two or three types of blocks that differ in the timing of rotation of the rotary cutter 11, and use them depending on the soup material.
しかしながら、前述の缶詰コーンなどの既に火が通った
材料の場合にも、生ものと同様に、昇温した後さらに約
９５℃で１５分程度保持し、然る後に粉砕した場合にお
いても、同様の結果が得られている。However, even in the case of already cooked materials such as the aforementioned canned corn, the same effect occurs even when the material is heated and then held at approximately 95°C for another 15 minutes, followed by pulverization. results have been obtained.
従って、必ずしも複数のプログラムを必要とするわけで
はなく、最も火の通り難い材料を基準として、一種類の
みのプログラムとすることも可能である。Therefore, multiple programs are not necessarily required, and it is possible to use only one type of program based on the material that is most difficult to burn.
次にスープ材料料が約９５℃に昇温され、且つ粉砕され
た後、少くとも５分間９０℃以上の温度で保持する。こ
のときの温度も、約９５℃が適当である。The soup material is then heated to about 95°C, ground and held at a temperature above 90°C for at least 5 minutes. Appropriate temperature at this time is also about 95°C.
前述のように既に火の通ったスープ材料を使用する場合
において、投入後直ちに粉砕をしたときにおいても、そ
の後約９５℃にまでＲ温し、同温度で５分間以上保持ず
べきである。この処理により、舌にザライ」きかなく、
まろやかな美味しいスープとなる。As mentioned above, when using already cooked soup ingredients, even if they are crushed immediately after being added, they should be heated to about 95°C and kept at the same temperature for no more than 5 minutes. With this treatment, it does not taste harsh on the tongue.
The result is a mellow and delicious soup.
そしてスープ材料の粉砕後、前記温度保持が終了するま
での間、０．５〜１分間隔で、０．５〜２秒程度間歇的
に回転カッター１１を回転させ、容器３内のスープを撹
拌する。これによって、スープが焦げるのが防止される
。After the soup material is pulverized, the rotary cutter 11 is rotated intermittently for about 0.5 to 2 seconds at intervals of 0.5 to 1 minute until the temperature is maintained, thereby stirring the soup in the container 3. do. This prevents the soup from burning.
なおこのとき回転カッター１１は、低速で連続的に回転
させても良い。Note that at this time, the rotary cutter 11 may be rotated continuously at a low speed.
以−りの工程か終了したならば、ヒーター５の通電を切
り、レバー式バルブ１３を開いて排出口６から吐出管１
２を経て受は容器１４内にスープブを排出する。When the above steps are completed, turn off the power to the heater 5, open the lever type valve 13, and disconnect the discharge pipe 1 from the discharge port 6.
2, the receiver discharges the soup into the container 14.
このとき網容器７内のスープブは、網容器７でｉ１遇さ
れる。At this time, the soup in the net container 7 is treated as i1 in the net container 7.
先の粉砕により固形物は微粉砕され、網容器７の網目を
通って裏漉しされているので、原則として全量か排出さ
れて網容器７内の残留物は生じない。しかしながらとき
には、じゃがいもの皮などが充分に粉砕されないことが
ある。そのような場合には、その皮は濾過されて網容器
７内に残り、排出されることはない。Since the solid matter is finely pulverized by the previous pulverization and is strained through the mesh of the mesh container 7, in principle, only the entire amount is discharged and no residue is generated in the mesh container 7. However, sometimes things such as potato skins are not ground enough. In such a case, the skin will be filtered and remain in the mesh container 7 and will not be discharged.
従って受は容器１４内には、粉砕されない固形物が混入
することはなく、美味しいスープのみか得られる。Therefore, no unpulverized solids are mixed into the receiver container 14, and only delicious soup can be obtained.
次に、本発明によりボデＩ〜スープを作る場合を例とし
て、具体的に説明する。Next, the case of making body I to soup according to the present invention will be specifically explained.
スープ材料は次の通りである。The soup ingredients are as follows.
じゃがいも １５０ｇ
玉ねぎ ５０（］
０
牛乳 ２０〇−
水 ２００ｍ１バタ
ー 大さじ１
小麦粉 大さじ１１／２コンソメの素
１／２ニー７以にのスープ材料を、−・
時に網容器７内に投入し、ヒーター５に通電して１５分
かけて９５℃にまで昇温した。さらに同温度で１５分間
保持してスープ材料を煮た。Potatoes 150g Onions 50 () 0 Milk 200 - Water 200ml 1 tablespoon butter 1 1/2 tablespoons flour 1/2 consomme base 1/2 knee Soup ingredients for 7 or more -・
At the same time, the mixture was placed in a mesh container 7, and the heater 5 was energized to raise the temperature to 95° C. over 15 minutes. The soup material was further boiled at the same temperature for 15 minutes.
次いで同温度に保持しながら回転カッター１１を１分間
回転させて、スープ材料中の固形物を粉砕した。さらに
その後、１分間隔で１秒間ずつ間歇的に回転カッター１
１を回転させながら、同温度で５分間煮込んだ。Next, the rotary cutter 11 was rotated for 1 minute while maintaining the same temperature to crush the solids in the soup material. After that, the rotating cutter 1 is rotated intermittently for 1 second at 1 minute intervals.
1 was simmered at the same temperature for 5 minutes while rotating.
然る後レバー式バルブ１３を開いて、内容物を排出した
。得られたボデトスープは、古触りのまろやかなもので
あって、従来の調理手順に従って調理したものと比べて
も、同等遜色のない美味しいものであった。Thereafter, the lever type valve 13 was opened to discharge the contents. The obtained bodeto soup had a mellow texture and was as delicious as that prepared according to conventional cooking procedures.
発明の効果
１
本発明によれば、網容器７内に所望のスープ材料を投入
し、その後ヒーター５による加熱及び、回転カッター１
１の回転駆動を制御することによって、短時間で美味し
いスープを作ることができる。Effect of the invention 1 According to the present invention, desired soup ingredients are put into the net container 7, and then heated by the heater 5 and rotated by the rotary cutter 1.
By controlling the rotation drive of No. 1, delicious soup can be made in a short time.
従って家庭などにおいてスープを調理する場合において
も、材料毎に煮たり裏漉しにかけたり、さらにはそれら
を調合したりする手間を要せず、自動的に：ａ量の美味
しいスープを得ることができるのである。Therefore, when cooking soup at home, etc., it is possible to automatically obtain a quantity of delicious soup without having to boil or strain each ingredient, or even mix them. be.
図面は本発明の装置の実施例を、ｉず中央縦断面図であ
る。
３・・・・・・容器 ５・・・・・・ヒータ
ー６・・・・・・排出口 ７・・・・・・網容
器８・・・・・・同転１１１１ｆ１１０・・・・・モー
ター１１−・・・・・・回転カッターThe drawing is a central longitudinal sectional view of an embodiment of the device of the invention. 3... Container 5... Heater 6... Discharge port 7... Net container 8... Simultaneous rotation 1111f110... Motor 11-・・・Rotary cutter
Claims (1)
７）内に回転カッター（１１）を配置し、当該網容器（
７）内にスープ材料を投入し、当該スープ材料を約９０
℃以上に昇温し、その昇温中又は昇温した後に前記回転
カッター（１１）を回転させて内容物を粉砕し、少くと
も粉砕後の内容物を約９０℃以上の温度で５分間以上保
持すると共に、粉砕後温度保持終了まで、間歇的に又は
連続して前記回転カッター（１１）を回転させて内容物
を撹拌し、然る後前記網容器（７）外の容器（３）から
内容物を排出することを特徴とする、スープの製造方法 ２ 容器（３）内に網容器（７）を収容し、該網容器（
７）内に回転カッター（１１）を配置し、当該回転カッ
ター（１１）の回転軸（８）を、前記網容器（７）及び
容器（３）の底部を貫いて下方に設けられたモーター（
１０）に結合し、前記容器（３）にヒーター（５）を取
付けると共に、当該容器（３）の底部又は外壁に開閉可
能の排出口（６）を設けたことを特徴とする、スープの
製造装置[Claims] 1. A net container (7) is housed in the container (3), and the net container (
7), place the rotary cutter (11) inside the net container (
7) Put the soup ingredients into the container, and add the soup ingredients to about 90%.
℃ or higher, rotate the rotary cutter (11) to crush the contents during or after the temperature rise, and at least crush the contents at a temperature of about 90℃ or higher for 5 minutes or more. At the same time, the contents are stirred by rotating the rotary cutter (11) intermittently or continuously until the temperature is maintained after crushing, and then the contents are stirred from the container (3) outside the mesh container (7). Method 2 for producing soup, characterized by discharging the contents A net container (7) is accommodated in the container (3), and the net container (
A rotary cutter (11) is arranged in the interior of the rotary cutter (11), and the rotary shaft (8) of the rotary cutter (11) is connected to a motor (
10), a heater (5) is attached to the container (3), and a discharge port (6) that can be opened and closed is provided on the bottom or outer wall of the container (3). Device
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1280827A JPH03143375A (en) | 1989-10-27 | 1989-10-27 | Production of soup and apparatus therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1280827A JPH03143375A (en) | 1989-10-27 | 1989-10-27 | Production of soup and apparatus therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03143375A true JPH03143375A (en) | 1991-06-18 |
Family
ID=17630538
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1280827A Pending JPH03143375A (en) | 1989-10-27 | 1989-10-27 | Production of soup and apparatus therefor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03143375A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018042686A1 (en) * | 2016-08-29 | 2018-03-08 | 株式会社大和製作所 | Soup straining device |
| JP2019154248A (en) * | 2018-03-08 | 2019-09-19 | 株式会社食の道場 | Soup strainer |
-
1989
- 1989-10-27 JP JP1280827A patent/JPH03143375A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018042686A1 (en) * | 2016-08-29 | 2018-03-08 | 株式会社大和製作所 | Soup straining device |
| JPWO2018042686A1 (en) * | 2016-08-29 | 2019-06-24 | 株式会社大和製作所 | Filter for soup |
| JP2019154248A (en) * | 2018-03-08 | 2019-09-19 | 株式会社食の道場 | Soup strainer |
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