JPH03130047A - Method for extracting stock liquid - Google Patents
Method for extracting stock liquidInfo
- Publication number
- JPH03130047A JPH03130047A JP1268564A JP26856489A JPH03130047A JP H03130047 A JPH03130047 A JP H03130047A JP 1268564 A JP1268564 A JP 1268564A JP 26856489 A JP26856489 A JP 26856489A JP H03130047 A JPH03130047 A JP H03130047A
- Authority
- JP
- Japan
- Prior art keywords
- stock
- liquid
- container
- dashi
- extraction
- 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
- 238000000034 method Methods 0.000 title claims description 7
- 239000007788 liquid Substances 0.000 title abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 33
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 239000011550 stock solution Substances 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 241000269851 Sarda sarda Species 0.000 abstract description 6
- 241000269821 Scombridae Species 0.000 abstract description 5
- 235000020640 mackerel Nutrition 0.000 abstract description 5
- 230000006866 deterioration Effects 0.000 abstract description 3
- 230000001590 oxidative effect Effects 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract 1
- 238000000605 extraction Methods 0.000 description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 239000008399 tap water Substances 0.000 description 4
- 235000020679 tap water Nutrition 0.000 description 4
- 241000512259 Ascophyllum nodosum Species 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 3
- 240000000599 Lentinula edodes Species 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 241000555825 Clupeidae Species 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000008609 bushi Substances 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000004745 nonwoven fabric Substances 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000020681 well water Nutrition 0.000 description 1
- 239000002349 well water Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は鰹節、鯖節などのだし素材からだし成分や優れ
た風味性を抽出する方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for extracting dashi components and excellent flavor from dashi materials such as bonito flakes and mackerel flakes.
（従来の技術）
従来、一般家庭でだし液を作る場合、鰹節、鯖節、信干
し、毘市、椎茸などのだし素材を湯の中に入れてだし取
りをしていた。そしてだし取りを終えたら、前記だし素
材をだし液中から直ちに取りだしていた。(Conventional technology) Traditionally, when making stock at home, stock ingredients such as bonito flakes, mackerel flakes, dried shinboshi, biichi, and shiitake mushrooms were added to hot water. When the stock was finished, the stock material was immediately taken out of the stock.
（発明が解決しようとする課題）
しかし従来のだし取り方法で得られただし液は酸化・掲
変し易く、また風味や香りが劣化或は変化して保存性が
悪いという問題があった０本件発明者はその原因がだし
液の酸化褐変によるものと究明し、そのため風味、保存
性が悪いという結論に達した。(Problem to be solved by the invention) However, there were problems in that the liquid obtained by the conventional stocking method was easily oxidized and changed, and the flavor and aroma deteriorated or changed, resulting in poor storage stability. The inventor determined that the cause was due to oxidative browning of the stock, and came to the conclusion that the flavor and preservability were poor.
（発明の目的）
本発明の目的はだし液の酸化・褐変を防止して、風味や
香りが劣化・低下しにくい、保存性の良いだし液の抽出
方法を提供することにある。(Objective of the Invention) An object of the present invention is to provide a method for extracting stock that prevents oxidation and browning of the stock, prevents deterioration and deterioration of flavor and aroma, and has good preservability.
（課題を解決するための手段）
本件発明者は鋭意研究の結果、だし素材の内部組織に何
らかの酸化防止物質等があり、それがだし液中に浸潤さ
れていれば、だし浦の酸化・褐変が防出できることを見
出した。(Means for Solving the Problem) As a result of intensive research, the inventor of the present invention has found that there is some kind of antioxidant substance in the internal structure of the stock material, and if it is infiltrated into the stock, oxidation and browning of the stock will occur. It was discovered that this can be prevented.
即ち、本発明のだし液の抽出方法は、第１図のように少
なくとち一種或は二種以上のだし素材３をだし取りＭ２
中で加熱してまたは加熱せずに、同素材３のだし成分を
抽出してだし液を得、その後ちこのだし液中に前記だし
素材３を入れたままにするようにしたことを特徴とする
ものである。That is, in the stock extraction method of the present invention, as shown in FIG.
It is characterized by extracting the stock ingredients of the same material 3 with or without heating in the soup stock to obtain a stock solution, and then leaving the stock material 3 in the stock solution afterwards. It is something to do.
（作用）
本発明のだし液の抽出方法では、第１図のようにだし成
分が抽出された後も同だし液内にだし素材３を入れたま
まにしておくので、同だし素材３中の酸化防出物質等の
作用により、そのだし液は非常に酸化・褐変しにくくな
り、風味が保持される。(Function) In the stock extraction method of the present invention, the stock material 3 is left in the stock even after the stock components have been extracted as shown in Figure 1, so the stock material 3 in the stock stock 3 remains Due to the action of antioxidant substances, the stock becomes extremely resistant to oxidation and browning, and retains its flavor.
（実旅例）
第り図は本発明のだし液の抽出方法を実施化しただし取
り装置である。(Actual Travel Example) Figure 1 shows a stock extraction device that implements the stock extraction method of the present invention.
第１図の１は抽出容器であり、例えば５〜２０ｅの容量
で、熱に強く、外部から透視できるガラス製の６のが適
する。抽出容ｉｔの大きさや材質や形状はそれ以外で６
よい、また１図示しないが衛生上からは上蓋がある方が
望ましく、また、取り出しただし液を同容ａｔ内で長期
間保存するためには、同容器１は密封可能なものが望ま
しい。Reference numeral 1 in FIG. 1 is an extraction container, and a suitable container 6 is made of glass, which has a capacity of 5 to 20 e, is resistant to heat, and can be seen through from the outside. The size, material and shape of the extraction capacity are other than 6.
Although not shown, it is preferable to have a top lid from a sanitary standpoint, and in order to preserve the removed liquid in the same capacity for a long period of time, it is preferable that the container 1 be airtight.
第１図の２はだし取り液であり、水道水や飲料用井戸水
等であれば良いが、例えば水道水はイオン交換樹脂など
により精製して純水化して使用するのが適する。勿論、
だし取り液２はそれらのお湯や、−旦抽出した同じだし
素材のだし液や他のだし素材のだし液や、他の調味液や
添加溶液であっても良い。Reference numeral 2 in FIG. 1 is a drainage liquid, which may be tap water or drinking well water, but it is suitable to use tap water after it has been purified and purified using an ion exchange resin or the like. Of course,
The stock liquid 2 may be such hot water, a stock liquid of the same stock material extracted previously, a stock liquid of another stock material, another seasoning liquid, or an additive solution.
第１図の３はだし素材であり、！！！！節２Ｍ節、振部
、煮干、昆布、椎茸、干海老、カニ、目顔等が使用され
る。この図ではだし素材３が透液性のよい布、紙、ナイ
ロン、不織布等製の袋等の封よされた包装容器に収納さ
れただしバックが用いられているが、メツシュ製、パン
チ孔板製の金属カゴやそれらに類するものに入れても良
く、また、第２図のように同だし素材３を袋等の包装容
器に収納せずにばらでｉｉｉ記抽出抽出ｉに入れてもよ
い。3 in Figure 1 is barefoot material! ! ! ! Used are 2M-bushi, buribe, dried sardines, kelp, shiitake mushrooms, dried shrimp, crab, eyes, etc. In this figure, the stock material 3 is stored in a sealed packaging container such as a bag made of cloth, paper, nylon, non-woven fabric, etc. with good liquid permeability, and the bag is made of mesh or punched hole plate. Alternatively, as shown in FIG. 2, the same stock material 3 may be put into the extractor (iii) in bulk without storing it in a packaging container such as a bag.
なお、−人前のだし液を作るだし素材Ａの分凝としては
水１００ｇに対して３〜５ｇ程度が適はである。勿論、
だし素材３は始めから二種以上で用いても良い。It should be noted that - for making stock for public use, the appropriate proportion of stock material A is about 3 to 5 g per 100 g of water. Of course,
Two or more types of dashi ingredients 3 may be used from the beginning.
第１図の４は発熱体であり、前記だし取り液２を加熱す
るためのものである。この発熱体４としては、例えば５
〜２０２のだし取り液２（水道水であれば夏場で約２０
℃、冬場で約１４℃）を５〜１０分で沸騰させることが
できる熱看のヒータか使用される。なお、発熱体４はヒ
ータではなく、蒸気などであってもよく、また図示され
ていない抽出部１外部からの加熱手段であっても良い、
勿論、本発明のうち、だし取り液２を加熱せずにだし素
材３のだし成分を抽出する場合には、発熱体４は必要な
い。Reference numeral 4 in FIG. 1 is a heating element, which is used to heat the broth 2. As this heating element 4, for example, 5
-202 stock solution 2 (about 20% in summer if tap water is used)
A thermometer heater is used that can bring water to a boil in 5 to 10 minutes (approximately 14 degrees Celsius in winter). Note that the heating element 4 may not be a heater, but may be steam or the like, or may be a heating means from outside the extraction part 1 (not shown).
Of course, in the present invention, when extracting the stock components of the stock material 3 without heating the stock liquid 2, the heating element 4 is not necessary.
前記抽出容器ｌの底にはフィルタ９が取り付けられてお
り、だし液だけがその取り出し時に濾過されるようにし
である。また、前記抽出容ｉｔの底には取り出し口５が
形成されている。そして、同取り出し口５と抽出容器ｌ
とを連結する通路６には開閉コック７が設けられており
、この開閉コック７を開くと、必要時に、必要な肴のだ
し液だけが抽出容器！から容器８に充填されるようにし
である。そのとき、抽出容器ｌか容器８に目盛りが付し
てあれば、液敬が一目で分かり便利である。勿論、だし
素材３が透液製の良い袋等の包装容器に収納されている
場合には、フィルタ９を使用しなくとも良い。A filter 9 is attached to the bottom of the extraction container 1 so that only the stock is filtered when it is taken out. Further, a take-out port 5 is formed at the bottom of the extraction container. Then, the extraction port 5 and the extraction container l
An opening/closing cock 7 is provided in the passage 6 connecting the two, and when this opening/closing cock 7 is opened, only the stock for the necessary dishes is extracted into the extraction container! Then, the container 8 is filled. At that time, if the extraction container 1 or container 8 has a scale, it will be convenient to know the liquid level at a glance. Of course, if the stock material 3 is stored in a packaging container such as a liquid-permeable bag, the filter 9 may not be used.
さて、この実施例のだし取り装置では先ず前記抽出容器
ｌ内に差し込まれている発熱体４によって同容２３１内
のだし取り液２を加熱し、例えば第３図のように同波２
の温度が９８℃に達したならば、少なくとも一種或は二
種以上のだし素材３を投入して５〜１０分間抽出し、そ
の後、だし素材３を入れたまま同波２の温度を９４℃に
維持する。維持する時間は殺菌上の効果からできれば１
時間以上が望ましい、しかし４時間以上とするとエキス
臭が強くなり、だし液としての品質が悪くなるので、液
温を下げるのが望ましい。こうして（まただし液を長期
間保存する場合には、同だし液に前記だし素材３を入れ
たまま、できればできるだけ速く強制冷却して密封保存
か、冷却せずに８０℃以上のままで直接容器８に充填密
封してホットバックする。ちなみに１例えば鰹節のだし
液を強制冷却せず、自然冷却のまま密封しない場合には
抽出後２〜３時間で腐敗したり風味や香りが低下したり
して品質劣化し易い、なお、前記した第３図のような温
度管理は、第１図に示す熱圧対などのセンサ１０により
だし取り液２の温度を検知し、図示されていない温度調
節器により前記発熱体４への電流を０Ｎ−ＯＦＦして行
われるようにしてち良い。Now, in the brewing device of this embodiment, first, the brewing liquid 2 in the same volume 231 is heated by the heating element 4 inserted into the extraction container l, and for example, as shown in FIG.
When the temperature reaches 98℃, add at least one or more types of dashi ingredients 3 and extract for 5 to 10 minutes, then increase the temperature of the same wave 2 to 94℃ with the dashi ingredients 3 still in it. to be maintained. The maintenance time is preferably 1 due to the sterilization effect.
However, if it is longer than 4 hours, the extract odor will be strong and the quality of the stock will be poor, so it is desirable to lower the temperature of the liquid. In this way (if you want to store the stock solution for a long period of time, leave the stock material 3 in the same stock solution, forcefully cool it as quickly as possible and store it tightly, or directly store it in a container at 80℃ or higher without cooling it. 8.Fill, seal, and hot-back.For example, 1.For example, if you do not forcibly cool the bonito flakes stock and leave it to cool naturally and do not seal it, it will spoil or lose its flavor and aroma within 2 to 3 hours after extraction. In addition, temperature control as shown in FIG. 3 described above is performed by detecting the temperature of the brewed liquid 2 with a sensor 10 such as a thermopressure couple shown in FIG. Therefore, the current to the heating element 4 may be turned off to ON.
このだし液が必要なときには、前記開閉コック７を開い
て、だし液だけを容器８に充填して使用すれば良い。When this broth is needed, it is sufficient to open the opening/closing cock 7 and fill only the broth into the container 8 for use.
前記のようにして取り出しただし液は、前記だし取り容
器ｌから他の保存用容器へ入れ替えして保存するように
して６よい、この場合はだし液を濾過して保存用容器へ
入れて６良く、だし素材Ａごと保存用容器に入れ替えて
もよい、このいずれの場合も保存用容器としては密封可
能なものを使用する。このとき、だし液を濾過し、計量
し、販売する場合は、同容器８内に充填されただし液が
更に酸化・褐変・腐敗しにくくするのが望ましい、それ
にはやはり前述の強制冷却後に密封するか、或は多少風
味や香りが落ちても殺菌効果が大きく長期保存に向いて
いる８０℃以上でホットパックして密封する方が良い、
こうした容器８としては２００ｍＩ２．５００ｍＩ２．
ｔｏｏｏｍ１２入りのフィルム容器をスタンディングパ
ウチ、ポリボトル、四方シールしたもの等が適当である
。その・他ピュアパック、Ｋパック等の紙パツク等でも
良い、勿論、従来からの瓶や缶等でも良い、こうした容
器は勿論、衛生的に扱われなければならない。The broth removed as described above may be stored by transferring it from the broth container l to another storage container.In this case, the broth may be filtered and placed in a storage container. , the soup stock material A may be replaced with a storage container; in either case, a sealable storage container is used. At this time, if the stock is to be filtered, measured, and sold, it is desirable to fill it into the same container 8 to make the stock more resistant to oxidation, browning, and spoilage.To do this, the above-mentioned forced cooling is followed by sealing. Alternatively, it is better to hot pack and seal at 80℃ or above, which has a strong sterilizing effect and is suitable for long-term storage even if the flavor and aroma are slightly reduced.
Such a container 8 is 200 mI2.500 mI2.
A standing pouch, a polyethylene bottle, a film container containing tooom12, sealed on all sides, etc. are suitable. Other containers may be paper packs such as Pure Pack or K Pack, or of course may be conventional bottles or cans, etc. Of course, such containers must be handled hygienically.
本発明のだし成分の抽出方法は、第２図のように家庭内
で手軽に実施することも、或はデパート等において、１
８客様の前でだし取り状態を見せながら、得られただし
液をその場で計量、販売することらできる。このいずれ
の場合も先ず、抽出容器ｌに水道水等のだし取り液２を
入れ、それを沸騰寸前まで加熱して、その状態で同波２
内に鰹節、昆布等のだし素材３を包装容器ごと或はばら
で投入する。そしてその状態で３〜２０分だし成分を抽
出し、その後、だし素材３を入れたまま少なくとも８０
℃以上の温度に１時間以上保持し。The method for extracting dashi ingredients of the present invention can be easily carried out at home as shown in Figure 2, or at a department store etc.
8 It is possible to measure and sell the stock solution on the spot while showing the stock preparation state in front of customers. In any of these cases, first, pour the stock liquid 2 such as tap water into the extraction container L, heat it to just before boiling, and in that state, add the same wave 2.
Dashi ingredients 3 such as bonito flakes and kelp are put into the container either in a packaged container or in pieces. Then, extract the dashi ingredients for 3 to 20 minutes in that state, and then leave it for at least 80 minutes with the dashi ingredient 3 in it.
Keep at temperature above ℃ for more than 1 hour.
然る後、適宜の容器８にだし素材３ごとだし液を移す、
このだし液を保存する場合には直ちに密封してホットパ
ックするか、前記したように同だし液を強制冷却してか
ら密封するのが望ましく、例えば同だし液を第２図すの
ように前記容２３８ごと冷水等に漬けて冷却し、密封す
る。After that, transfer the stock liquid together with the stock material 3 to a suitable container 8.
When storing this stock, it is preferable to immediately seal it tightly and hot pack it, or to forcibly cool the stock as described above and then seal it. Soak the whole volume 238 in cold water, cool it, and seal it.
このように保存しただし液を使用する場合には、だし液
中のだし素材３を濾過或は取り除いて使用すれば良い。When using the broth stored in this way, the stock material 3 in the broth may be filtered or removed before use.
なお、本発明では鰹節、鯖節、鯖節、宗田節等の魚節類
、煮干し、乾燥昆布類、乾椎茸等のきのこ類、干海老、
カニ等の甲殻類、貝類等をだし素材Ａとして用いている
が、だし素材Ａはそれら以外で６あってち良く１例えば
ラーメンのスープのだし素材、麦茶、緑茶、紅茶、コー
ヒー、漢方薬等であっても良い。In addition, in the present invention, fish flakes 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 Ingredient A, but Dashi Ingredient A can also be made of other ingredients such as ramen soup stock, barley tea, green tea, black tea, coffee, Chinese herbal medicine, etc. It's okay to have one.
（発明の効果）
本発明のだし液の抽出方法は、だし素材をそれからだし
取りしただし液内に入れたままにしておくので、以下の
ような効果がある。(Effects of the Invention) The method for extracting stock according to the present invention has the following effects since the stock material is removed from the stock and left in the broth.
■、だし素材３の組織内部に含まれる何らかの酸化防止
物質などの効果により、だし液が酸化・褐変しにくくな
るので、同だし液の酸化褐変が著しく低下し、しかもそ
の風味や香りが劣化すること６なく、保存性に優れる。■ Due to the effect of some kind of antioxidant contained within the structure of the stock material 3, the stock becomes difficult to oxidize and brown, so the oxidative browning of the stock is significantly reduced, and its flavor and aroma deteriorate. 6. Excellent storage stability.
■、だし素材３のだし成分がだし取り後も経時的にだし
液に抽出されるので、抽出効率が高まり、従来に比して
少ない量のだし素材３で従来と同等のだし成分を抽出す
ることができ、従ってだし素材を節約することができる
。■As the dashi components of dashi material 3 are extracted into the stock over time even after the stock is removed, the extraction efficiency is increased, and the same amount of dashi components as before can be extracted with a smaller amount of dashi material 3 than before. Therefore, the stock material can be saved.
第１図は本発明のだし液の抽出方法を実施化しただし取
り装置の一実施例を示す説明図、第２図ａ、ｂは本発明
のだし液の抽出方法を従来の鍋などで実施する場合の説
明図、第３図は第１図のだし取り装置のだし取り液の管
理温度の説明図である。
ｌは抽出容器
２はだし取り液
３はだし素材
４は発熱体Fig. 1 is an explanatory diagram showing an example of a soup stock extracting device that implements the stock extraction method of the present invention, and Fig. 2 a and b show an embodiment of the stock extraction method of the present invention in a conventional pot, etc. FIG. 3 is an explanatory diagram of the controlled temperature of the dripping liquid in the dripping device of FIG. 1. l is the extraction container 2 is the dripping liquid 3 is the dripping material 4 is the heating element
Claims (1)
で加熱してまたは加熱せずに、同素材のだし成分を抽出
してだし液を得、その後もこのだし液中に前記だし素材
を入れたままにするようにしたことを特徴とするだし液
の抽出方法。At least one or two or more kinds of dashi materials are heated in a stock solution or without heating, and the dashi components of the same materials are extracted to obtain a stock solution. A method for extracting dashi stock, characterized by leaving it in the stock.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1268564A JPH03130047A (en) | 1989-10-16 | 1989-10-16 | Method for extracting stock liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1268564A JPH03130047A (en) | 1989-10-16 | 1989-10-16 | Method for extracting stock liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03130047A true JPH03130047A (en) | 1991-06-03 |
Family
ID=17460277
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1268564A Pending JPH03130047A (en) | 1989-10-16 | 1989-10-16 | Method for extracting stock liquid |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03130047A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007534439A (en) * | 2004-04-28 | 2007-11-29 | ボストン サイエンティフィック サイムド， インコーポレイテッド | Introducing sheath stabilizer |
-
1989
- 1989-10-16 JP JP1268564A patent/JPH03130047A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007534439A (en) * | 2004-04-28 | 2007-11-29 | ボストン サイエンティフィック サイムド， インコーポレイテッド | Introducing sheath stabilizer |
| JP4709829B2 (en) * | 2004-04-28 | 2011-06-29 | ボストン サイエンティフィック リミテッド | Introducing sheath stabilizer |
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