JPH04144662A - Packed stock and production thereof - Google Patents
Packed stock and production thereofInfo
- Publication number
- JPH04144662A JPH04144662A JP2270069A JP27006990A JPH04144662A JP H04144662 A JPH04144662 A JP H04144662A JP 2270069 A JP2270069 A JP 2270069A JP 27006990 A JP27006990 A JP 27006990A JP H04144662 A JPH04144662 A JP H04144662A
- Authority
- JP
- Japan
- Prior art keywords
- soup
- raw material
- meat
- shaped
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 239000002994 raw material Substances 0.000 claims abstract description 48
- 235000014347 soups Nutrition 0.000 claims abstract description 44
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 23
- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241001465754 Metazoa Species 0.000 claims abstract description 9
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 244000144972 livestock Species 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 238000000746 purification Methods 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 230000001580 bacterial effect Effects 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract 1
- 238000000605 extraction Methods 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 238000010828 elution Methods 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000010227 chenpi Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009415 formwork Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野］
本発明はだしパックおよびその製造方法に関し、特に、
簡便衛生的で濃厚な美味しいスープを短時間に得ること
のできるだしパックおよびその製造方法に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a barefoot pack and a method for manufacturing the same, in particular,
To provide a soup stock pack that is simple, hygienic, and allows a rich and delicious soup to be obtained in a short time, and to a method for producing the same.
従来のだしの製造方法では、畜肉、畜骨、あるいはこれ
に適量の野菜、香辛料を加えて原料とし、この原料に１
．５倍〜２倍の水を加え、“アク”′余分な油等を除去
しながら、長時間、例えば、４〜５時間煮出し、煮出し
かず（肉、骨、野菜残渣）を取り除いてだしを取ってい
る。In the conventional method of making dashi, the raw material is made from animal meat, animal bones, or an appropriate amount of vegetables and spices.
．． Add 5 to 2 times as much water and boil it for a long time, for example, 4 to 5 hours, while removing excess oil, etc., to remove the boiling residue (meat, bones, vegetable residue) and prepare the stock. ing.
これらのだしは、ラーメン、ステーキのたれ等の各種料
理のだしの素として使用されている。These dashi are used as base ingredients for various dishes such as ramen and steak sauce.
〔発明が解決しようとする課題］
しかし、従来のだしおよびその製造方法によると、だし
の骨量は全原料（原料＋水）の４０〜５０％と少ない。[Problems to be Solved by the Invention] However, according to the conventional soup stock and its production method, the bone content of the soup stock is as small as 40 to 50% of the total raw materials (raw materials + water).
一定の味を出すには使用量も多く、それ故に煮出しカス
の量も多く、不衛生、不経済な面が多い。To achieve a certain taste, a large amount is used, which results in a large amount of boiled residue, which is often unsanitary and uneconomical.
〔発明の目的］
従って、本発明の目的はだしの排量比率を大にしただし
パンクおよびその製造方法を提供することである。[Object of the Invention] Therefore, it is an object of the present invention to provide a flat tire and a method for manufacturing the same, while increasing the proportion of bare feet.
本発明の他の目的は原料および煮出しカスの量を減らし
ただしパックおよびその製造方法を提供することである
。Another object of the present invention is to provide a pack and a method for manufacturing the same, which reduce the amount of raw materials and boiled waste.
本発明の更に他の目的は衛生的で、かつ、経済的なだし
パックおよびその製造方法を提供することである。Still another object of the present invention is to provide a sanitary and economical dashi pack and its manufacturing method.
本発明は上記の課題を解決し、上記の目的を実現するた
め、所定の大きさに整形した原料と、この原料より抽出
精製して得られるスープ、あるいはそれを低温濃縮した
ものを一定比率で混合し、必要に応じて冷凍、整形し、
だし用フィルムに詰めて包装しただしパックおよびその
製造方法を提供する。原料の整形、原料抽出精製、低温
濃縮物の混合によって、煮出し時間の短縮、アク、余分
な油等の低減（原料使用料少なくなるため）、煮出しカ
スの少量化、および煮出しだしの骨量の向上が可能であ
る。同時にだし用フィルムを使用することにより、アク
、余分な油等の味に影響する不純物の溶出を調整するこ
とができ、衛生的でかつ簡便性に優れ、経済的で美味し
いだしを得ることができる。In order to solve the above-mentioned problems and achieve the above-mentioned objects, the present invention combines a raw material shaped into a predetermined size and a soup obtained by extraction and purification from this raw material, or a soup obtained by concentrating it at a low temperature in a fixed ratio. Mix, freeze and shape as needed,
To provide a dashi pack packed in a dashi film and a method for producing the same. By shaping raw materials, extracting and refining raw materials, and mixing low-temperature concentrates, we can shorten boiling time, reduce scum, excess oil, etc. (less raw material usage costs), reduce the amount of boiled residue, and reduce the amount of bone in boiled stock. Improvement is possible. At the same time, by using a dashi film, it is possible to control the elution of impurities that affect taste, such as scum and excess oil, making it possible to obtain sanitary, convenient, economical, and delicious dashi. .
〔作用］
（１）煮出し時間の短縮
整形された原料と抽出スープを一定比率で混合しである
ため、従来の整形されていない原料のみを使用して造る
従来方法に比較して、１／３〜１／４の時間に短縮する
ことができ、同時に鮮度の良いだしを得ることができる
。[Effects] (1) Reducing the boiling time Because shaped raw materials and extracted soup are mixed at a fixed ratio, the boiling time is reduced to 1/3 compared to the conventional method that uses only unshaped raw materials. The time can be reduced to ~1/4, and at the same time, fresh soup stock can be obtained.
（２）アク、余分な油等の低減
抽出精製あるいは低温濃縮したスープを一定比率で使用
するため、従来法に比較し、原料（畜肉２畜骨、あるい
は野菜、香辛料であるが、主に畜骨）の使用量を少なく
することができる。故に、原料から発生するアク、余分
な油を低減することができて美味しいだしを得ることが
できる。(2) Reducing scum, excess oil, etc. Because soup is extracted and purified or concentrated at a certain ratio, compared to conventional methods, raw materials (2 meat, 2 bones, vegetables, and spices, but mainly livestock) are used. The amount of bone used can be reduced. Therefore, the scum and excess oil generated from the raw materials can be reduced, and delicious soup stock can be obtained.
（３）煮出しカス（主に畜骨）の少量化と簡便廃棄抽出
精製あるいは低温濃縮したスープを併用するため、原料
の使用量が少なくてすみ、煮出しカスの量は従来法に比
較し、１／４〜１ ／ ５ （７）！テすむ。また、だ
し用フィルムに包装しであるために簡単に廃棄すること
ができるため、衛生的かつ経済的である。(3) By reducing the amount of boiled waste (mainly livestock bones) and using simple disposal extraction and purification or low-temperature concentrated soup, the amount of raw materials used can be reduced, and the amount of boiled waste is 1 /4~1/5 (7)! Tesumu. Furthermore, since it is packaged in a stock film, it can be easily disposed of, making it sanitary and economical.
（４）煮出しただしの骨量（歩どまり）の向上従来法は
原料のみを使用して作るため、（原料土水）の全原料に
対する骨量は４０％〜５０％にとどまる。それは、一定
のだし濃度を得るためには、原料１５〜２０部に水３０
部と原料比率が高いためである。本発明では混合物５〜
７部に水３０部で原料比率が低いため従来法と同等ある
いはそれ以上の味の濃度のだしの骨量は、８５〜９０％
に達して非常に経済的かつ簡便である。(4) Improving the bone content (yield) of boiled stock Since the conventional method uses only raw materials, the bone content relative to the total raw materials (raw earth and water) remains at 40% to 50%. In order to obtain a constant stock concentration, it is necessary to add 15 to 20 parts of raw materials and 30 parts of water.
This is because the proportion of parts and raw materials is high. In the present invention, mixture 5-
Because the raw material ratio is low (7 parts water to 30 parts water), the bone content of the stock is 85-90%, which is equivalent to or even higher than the conventional method.
It is extremely economical and convenient.
（５）だし用フィルムの使用による衛生面、およびカス
取り出しの簡便性の改良とアク、余分な油等不純物溶出
の調整
整形した原料と抽出精製濃縮したスープを一定比率で混
合し、冷凍して一定の大きさに整形したものを、１重あ
るいは２重のだし用フィルム（必要に応じて不純物の吸
着性の高いフィルムを併用した包材）に包装しているた
め、衛生的であり、煮出し後のカスも簡単に取り出すこ
とができる。(5) Improving hygiene by using a dashi film, improving the ease of removing scraps, and controlling the elution of impurities such as scum and excess oil.Mix the shaped raw materials and the extracted, purified and concentrated soup in a fixed ratio and freeze. It is hygienic because it is shaped to a certain size and packaged in a single or double layer of dashi film (packaging material that also uses a film with high impurity adsorption properties if necessary). The remaining residue can also be easily removed.
また、だし用フィルムの併用によって味に悪影響を及ぼ
すアク、余分な油等の溶出を低減調整することができる
ので、味の安定化をはかることができる。In addition, by using a soup stock film in combination, it is possible to reduce and adjust the elution of scum, excess oil, etc. that adversely affect the taste, so the taste can be stabilized.
（実施例）
本発明のだしバックの製造方法を工程順に従って具体的
に説明する。(Example) The method for manufacturing a stock bag of the present invention will be specifically explained in accordance with the order of steps.
まず、新鮮な原料を１〜３ ｃｍ位の大きさに整形する
。その後原料と当量の水を加えて常圧下あるいは加圧下
で抽出を行い、得られたスープは精製し、水分５０〜７
０％に調整する。原料は畜骨。First, fresh raw materials are shaped into a size of about 1 to 3 cm. After that, water equivalent to the raw material is added and extraction is performed under normal pressure or under pressure.The resulting soup is purified and has a moisture content of 50 to 7.
Adjust to 0%. The raw material is animal bones.
畜肉等であるが、スープの種類によってはこれらに野菜
、香辛料が加えられる。このスープは、水溶性の旨味成
分（アミノ酸、核酸類）を多量に含んだスープである。It is made from meat, etc., but depending on the type of soup, vegetables and spices may be added to these. This soup contains a large amount of water-soluble umami ingredients (amino acids, nucleic acids).
次に、上記原料と同種の新鮮な原料を１〜３ｃＩ１１位
の大きさに整形し、先の水分５０〜７０％に調整された
スープと混合し、鮮度の保持、！ＩＩ菌の増殖を抑える
ために７℃以下で乳化しないように練る。混合した原料
およびスープは、長さ（１５０２５０ｍ／ｍ）、巾（１
００−１５Ｏｎ＋／ｍ ）、高さ（３０−１００ｇ＋／
ｓ）の型枠に充填して急速凍結を行う。凍結した原料お
よびブイヨンは不純物の溶出を低減させる特殊なだし用
フィルムに入れて密封する。このようにして製造された
だしバックは、簡便性、経済性に冨んだ食品となり、従
来のスープに比べると、アク、油の出方も少な′、不快
とされるアクのえぐ味、渋味の無い非常に旨味の強いフ
レッシュで濃厚な美味しいスープとなる。しかも、短時
間で得ることができた。Next, fresh raw materials of the same type as the above raw materials are shaped into a size of 1 to 3 cI11, and mixed with the soup whose moisture content has been adjusted to 50 to 70% to maintain freshness. Knead at 7°C or below to prevent emulsification in order to suppress the growth of II bacteria. The mixed raw materials and soup have length (150250m/m) and width (1
00-15On+/m), height (30-100g+/
Fill the formwork of s) and freeze quickly. The frozen ingredients and broth are sealed in a special stocking film that reduces the leaching of impurities. The soup produced in this way is a food that is convenient and economical, and compared to conventional soups, it produces less scum and oil, and has an unpleasant acrid and astringent taste. The result is a fresh, rich and delicious soup with a very strong umami flavor. Moreover, it was achieved in a short period of time.
以下、本発明における配合例を示す。Examples of formulations in the present invention are shown below.
−五ｊ」Ｌ−し−
ｔｎ ｍｒｖ ＶＶＩ畜骨（豚骨、鶏
骨）６５部 ７０部 ６４．８部 ５０部 ４９．７部
７０部香辛料
（陳皮、絹様。-5j'' L-shi- tn mrv VVI Animal bones (pork bones, chicken bones) 65 parts 70 parts 64.8 parts 50 parts 49.7 parts 70 parts Spices (chenpi, silk, etc.)
六角等）
０．２
０．３
スープ
一β論」１−Ｌ−
畜骨（豚骨、鶏骨’） ６０ ６５ ４５ ４
４．７畜肉（豚肉、鶏肉）５ ５ ５ ５野菜（
配合１に同じ）３２１０
スープ ３２ ２８ ４（１４０〔発
明の効果］
以上の通り、本発明のだしバックおよびその製造方法に
よると、原料とスープを特殊なだし用フィルムに一緒に
包装することにより、以下の効果を奏する。Hexagonal, etc.) 0.2 0.3 Soup-β theory 1-L- Livestock bones (pork bones, chicken bones) 60 65 45 4
4.7 Meat (pork, chicken) 5 5 5 5 Vegetables (
Same as Formulation 1) 3210 Soup 32 28 4 (140 [Effects of the Invention] As described above, according to the soup stock bag and the method for producing the same of the present invention, by packaging the raw material and soup together in a special soup film, It has the following effects.
（１）原料は抽出効率が良いように整形され、スープと
一緒に入れであるので、原料のみから得られるスープよ
り、短時間でフレッシュな濃厚な美味しいスープが得ら
れる。(1) Since the raw materials are shaped to improve extraction efficiency and are placed together with the soup, a fresh, rich and delicious soup can be obtained in a shorter time than soup obtained from raw materials alone.
（２） 原料はフィルムに密封されているので、抽出
残渣はそのまま廃棄することができ、衛生的で簡便性が
良い。(2) Since the raw materials are sealed in a film, the extraction residue can be disposed of as is, which is sanitary and convenient.
（３）原料とスープを一緒に包装しであるので、原料の
みで得られるスープと同等のスープを得るのに原料使用
量も少なく、また、発生する残渣も少ないので、経済性
が良い。(3) Since the raw materials and soup are packaged together, the amount of raw materials used is small to obtain a soup equivalent to the soup obtained from raw materials alone, and less residue is generated, so it is economical.
（４）原料にスープを混合することにより、原料のみで
得られるスープの量に比較し、だし出来上り量は約２倍
となり経済的である。(4) By mixing soup with raw materials, the amount of soup stock produced is approximately twice that of the amount of soup obtained from raw materials alone, which is economical.
（５）特殊なだし用フィルムを使用しているので抽出中
にアク、油等の溶出を低減させ、味の安定化を計ること
ができた。(5) The use of a special stock film reduces the elution of scum, oil, etc. during extraction and stabilizes the taste.
特許出願人 アリアヶジャパン株式会社代理人 弁理
士 平 １） 忠 雄同 酒
井 宏 明手続補正書（自発）
平成２年ｌＯ月２４日
２゜
３゜
４゜
平成２年１０月８日提出の特許願
発明の名称
だしパックおよびその製造方法
補正をする者
事件との関係 特許出願人
住 所 東京都目黒区下目黒２丁目１４番１４号名 称
アリアヶジャパン株式会社
代表者 岡田甲子男Patent applicant Ariaga Japan Co., Ltd. Agent Patent attorney Hei 1) Tadashi Yudo Sake
Hiroaki I Procedural Amendment (Voluntary) October 24, 1990 2゜3゜4゜Relationship with the case filed on October 8, 1990 by a person amending the name pack of the patented invention and its manufacturing method Patent Applicant Address: 2-14-14 Shimomeguro, Meguro-ku, Tokyo Name: Ariaga Japan Co., Ltd. Representative: Koshio Okada
Claims (5)
の新鮮な畜骨類あるいは畜肉類と、 少なくとも１種類の畜骨類あるいは畜肉類の原料、ある
いはこれらに野菜、香辛料等を加えた原料から抽出され
たスープと、 前記新鮮な畜骨類あるいは畜肉類に前記スープを加えた
混合物を密封収納する透液性フィルム容器より構成され
ることを特徴とするだしパック。(1) At least one type of fresh animal bones or meat that has been cut and shaped into a predetermined size, and at least one type of raw material for animal bones or meat, or a raw material made by adding vegetables, spices, etc. to these. A soup stock pack comprising a liquid-permeable film container that seals and stores extracted soup and a mixture obtained by adding the soup to the fresh livestock bones or meat.
成の請求項第１項記載のだしパック。(2) The dashi pack according to claim 1, wherein the mixture is frozen into a predetermined shape.
の大きさにカット整形して第１の整形原料とし、 前記第１の整形原料に所定量の水を加えて常圧下あるい
は加圧下でスープを抽出し、 少なくとも１種類の新鮮な畜骨類あるいは畜肉類を所定
の大きさにカット整形して第２の整形原料とし、 前記スープと前記第２の整形原料を混合した混合物を透
液性フィルム容器に密封収納することを特徴とするだし
パックの製造方法。(3) Cut and shape at least one type of livestock bone or meat into a predetermined size to use as a first shaping raw material, add a predetermined amount of water to the first shaped raw material, and process the mixture under normal pressure or pressurization. Extract the soup, cut and shape at least one type of fresh animal bones or meat into a predetermined size to obtain a second shaped raw material, and pass through the mixture of the soup and the second shaped raw material. A method for producing a dashi pack, which comprises storing the soup stock pack in a sealed film container.
整される請求項第３項記載のだしパックの製造方法。(4) The method for producing a dashi pack according to claim 3, wherein the soup has a water content of 50 to 70% after purification.
度の保持、細菌増殖の抑制および乳化防止が図られる請
求項第３項記載のだしパックの製造方法。(5) The method for producing a dashi pack according to claim 3, wherein the mixture is kneaded at 7° C. or lower to maintain freshness, suppress bacterial growth, and prevent emulsification.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2270069A JPH0813249B2 (en) | 1990-10-08 | 1990-10-08 | Dashi pack and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2270069A JPH0813249B2 (en) | 1990-10-08 | 1990-10-08 | Dashi pack and manufacturing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04144662A true JPH04144662A (en) | 1992-05-19 |
| JPH0813249B2 JPH0813249B2 (en) | 1996-02-14 |
Family
ID=17481092
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2270069A Expired - Lifetime JPH0813249B2 (en) | 1990-10-08 | 1990-10-08 | Dashi pack and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0813249B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004004491A1 (en) * | 2002-07-03 | 2004-01-15 | Ariake Japan Co. | High quality dried bouillon and methods for preparation thereof |
| WO2004004492A1 (en) * | 2002-07-03 | 2004-01-15 | Ariake Japan Co. | Broth/stock and methods for preparation thereof |
| JP2008283925A (en) * | 2007-05-21 | 2008-11-27 | Ariake Japan Co Ltd | Chicken bone stock natural seasoning, processed food, and method for producing the seasoning and the processed foods |
| JP2018157777A (en) * | 2017-03-22 | 2018-10-11 | 味の素株式会社 | Western style seasoning |
| WO2024058190A1 (en) * | 2022-09-13 | 2024-03-21 | サントリーホールディングス株式会社 | Chicken extract-containing beverage |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5880892U (en) * | 1981-11-30 | 1983-06-01 | 株式会社にんべん | Seasoning liquid pack containing ingredients for dashi |
| JPS6424991U (en) * | 1987-08-07 | 1989-02-10 | ||
| JPH0198462A (en) * | 1987-10-12 | 1989-04-17 | Masuo Tokiwa | Soup raw material for cooking and preparation thereof |
-
1990
- 1990-10-08 JP JP2270069A patent/JPH0813249B2/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5880892U (en) * | 1981-11-30 | 1983-06-01 | 株式会社にんべん | Seasoning liquid pack containing ingredients for dashi |
| JPS6424991U (en) * | 1987-08-07 | 1989-02-10 | ||
| JPH0198462A (en) * | 1987-10-12 | 1989-04-17 | Masuo Tokiwa | Soup raw material for cooking and preparation thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004004491A1 (en) * | 2002-07-03 | 2004-01-15 | Ariake Japan Co. | High quality dried bouillon and methods for preparation thereof |
| WO2004004492A1 (en) * | 2002-07-03 | 2004-01-15 | Ariake Japan Co. | Broth/stock and methods for preparation thereof |
| JP2008283925A (en) * | 2007-05-21 | 2008-11-27 | Ariake Japan Co Ltd | Chicken bone stock natural seasoning, processed food, and method for producing the seasoning and the processed foods |
| JP2018157777A (en) * | 2017-03-22 | 2018-10-11 | 味の素株式会社 | Western style seasoning |
| WO2024058190A1 (en) * | 2022-09-13 | 2024-03-21 | サントリーホールディングス株式会社 | Chicken extract-containing beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0813249B2 (en) | 1996-02-14 |
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