JPH0775513A - Broth supplying apparatus - Google Patents

Abstract

PURPOSE:To provide a broth supplying apparatus capable of easily supplying a required broth in a high reproducibility without requiring skillfulness immediately whenever required on eating a broth-requiring food, e.g. noodles. CONSTITUTION:A broth supplying apparatus is provided with a table 32 to place a container V for the broth to be poured, a hot-water supplying tank 2, a heater H1 to heat the water in the tank 2, a solenoid valve SL1 to supply the hot water from the tank 2 to the container V, a mixing member 25, a faucet 31, a broth tank 4 to stock an undiluted solution of the broth, pumps P1, P2 for supplying the undiluted broth from the tank 4 to the container V via the mixing member 25, an operation panel 1, which can set up 1, 2 or more menus of the combinations of the amounts of the hot water and the undiluted broth to be supplied to the container V and select any one of the set-up menus, and a controlling member to control the valve SL1 and pumps P1, P2 so as to supply the hot water and the undiluted broth in amounts corresponding to the selected menu.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus for supplying soup stock for noodles such as udon, soba noodles, ramen, etc., which are eaten with soup stock and other foods which are eaten with soup stock.

[0002]

2. Description of the Related Art Noodles such as udon, soba noodles and ramen, which are provided in various dining rooms, restaurants, restaurants, etc., are usually served with dashi soup.
Such soup stock may be ready to be eaten directly on noodles as it is,
It is widely practiced today to prepare one or more stock solutions of soup stock such as concentrated stock soup and dilute the stock solution with hot water to make stock solution each time a noodle is ordered.

[0003]

[Problems to be Solved by the Invention] However, in the case of diluting a stock solution of soup stock with hot water to prepare a stock solution, the mixing ratio of the stock solution of stock solution and the hot water largely depends on the experience of the cook. Skills are required to provide good reproducibility, in other words, to provide less variation in taste concentration. In addition, the work of preparing the soup stock each time is actually troublesome, and a lot of time is spent.

Therefore, the present invention is intended for foods such as noodles and the like, which require broth for eating.
It is an object of the present invention to provide a soup stock supply device that can supply a desired stock solution immediately and easily with good reproducibility every time a request is made, without requiring skill.

[0005]

[Means for Solving the Problems] A soup stock supply device of the present invention for solving the above problems, a container placement part for arranging a container into which stock is poured, a hot water supply tank, and water in the hot water supply tank. A heater, a means for supplying hot water from the hot water supply tank to the container placed in the container placement section, a stock tank for storing one or more types of stock solution of soup stock, and the stock placed in the container located in the container placement section. A means for supplying the stock solution of soup stock from the tank, a means for setting one or more combination menus of the hot water supply amount and the stock solution supply quantity of the stock solution for the container placed in the container arrangement section, and the hot water supply amount set by the menu setting means. And means for selecting any menu from the combination menu of the stock solution of soup stock and the amount of hot water according to the menu selected by the menu selecting means. Characterized by comprising a control unit for controlling the hot water supply means and soup stock supply means to supply the juice concentrate amount.

The soup stock tank is equipped with a heater for heating the stock soup stock in the tank in preparation for the case where the content of oils and fats is large as in the stock solution of ramen stock soup and therefore it is desirable to heat and stir the stock. It is also possible to provide a means for stirring the stock solution of soup stock.
In any case, when two or more kinds of stock solution of soup stock are stored in the stock solution tank, the inside of the stock solution is partitioned by an appropriate partition member, at least one stock solution is put in a separately prepared container, and the container is placed in the tank. It is conceivable to arrange them inside or to adopt these methods in combination.

Further, as two means for supplying the stock solution of soup stock, when two or more stock solutions of stock stock are adopted, it is possible to supply the required amount for each stock solution, but it is only necessary to supply these stock solutions in equal amounts. For example, common means may be used for each stock solution.

[0008]

According to the soup stock supply device of the present invention, the following preparations are made prior to the supply of stock stock. Water is put in a hot water supply tank and heated by a heater in the tank to prepare hot water. The stock solution contains one or more stock solutions of stock soup. Further, by the menu setting means, a combination menu of the amount of hot water supplied to the container placed in the container arranging section and the amount of stock solution of the soup stock can be set according to the type of food (such as udon, buckwheat noodles, ramen, etc.) It is set to 1 or 2 or more depending on whether or not to give a strong taste.

When the above preparations are completed and the container containing the food is placed in the container placement section, the menu selection means supplies the appropriate soup stock according to the type of the food, etc.
The menu that matches the food is selected. Thus, the hot water supply means and the soup stock supply device operate according to the selection menu under the control of the control unit, and the hot water and the stock soup stock of the amount matching the food are supplied to the container.

When a heater for heating the stock solution of soup stock in the stock tank is provided, and a means for stirring the stock solution of stock stock is provided, the stock tank may contain oils and fats such as the stock solution of ramen stock solution. In many cases, therefore, when heating and stirring are desired, the heater and the stirring means are operated so that the system capable of smoothly supplying the stock solution of dashi stock is always prepared.

[0011]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a front view of a soup stock supply device according to one embodiment,
2 is a cross-sectional view as seen from the side surface thereof, FIG. 3 is a diagram showing a positional relationship as seen from above of components in the hot water supply tank, and FIG. 4 is a block diagram schematically showing a control circuit.

As shown in the figure, the soup stock supply device is provided with a device frame F, and a hot water supply part f1, a container placement part f2 and a stock solution concentrate supply part f3 are formed in this order from top to bottom. There is. In the hot water supply unit f1, the operation panel 1 is provided on the front side and the hot water supply tank 2 is provided behind it. Details of the operation panel 1 will be described later.

As shown in FIGS. 2 and 3, the hot water supply tank 2 is directed downward from the top of one side thereof, and when the water level in the tank reaches the upper limit, a water level upper limit sensor S for detecting it is detected.
1. A water level lower limit sensor S2 that detects when the water level in the tank drops to the lower limit, and an empty sensor S3 that detects the water level when the water level in the tank drops below the lower limit sensor S2 to prevent emptying There is. A heater H1 for heating water supplied into the tank is arranged inside, and a hot water supply temperature sensor TH1 for detecting the temperature of hot water in the tank is provided on the one side wall. The heater H1 has a substantially square ring shape when seen in a plan view.

At the bottom of the tank, there is a hot water supply pipe 21, a water supply port 22,
An overflow pipe 23 and a drain port 24 are provided. Hot water supply pipe 2
1 stands up in a region surrounded by the heater H1, and its upper end is located slightly lower than the lower end of the empty sensor S3. The overflow pipe 24 rises in the tank, and its upper end is located higher than the lower end of the water level upper limit sensor S1. The hot water supply pipe 21 is sequentially connected to the electromagnetic opening / closing valve SL1 and the liquid mixing member 25 below the tank. The water supply pipe 22 is connected to a water supply manifold 26 below the tank via an electromagnetic opening / closing valve SL2. The overflow pipe 23 is connected to a drainage manifold 27 below the tank. The drainage port 24 is connected to the drainage manifold 27 via a manual opening / closing valve MV. Further, the water supply manifold 26 is connected to the drainage manifold 27 via an electromagnetic opening / closing valve SL3. The water supply manifold 26 is pipe-connected to a water heater (not shown) in this example to supply hot water having a certain temperature.

The container placement part f2 is provided with a hot water supply faucet 31 and a mounting table 32 for the container V below the hot water supply faucet 31, and the faucet 31 is connected to the outlet of the liquid mixing member 25. The difference between the upper limit water level regulated by the upper limit sensor S1 and the lower limit water level regulated by the lower limit sensor S2 should not be too large.
This is because, in this example, hot water is supplied to the container V by the energy based on the water level in the tank 2, so that the hot water supply capacity per unit time is always kept substantially constant.

Among the components described above, the sensors S1 and S
2, the water level detected by S3 and the temperature detected by the temperature sensor TH1 are input to the controller 7 (see FIG. 4). The electromagnetic on-off valves SL1 to SL3 are all closed when not energized, but are valves of the type that are opened by energization, and these valves open and close as follows based on an instruction from the control unit. That is, all the valves are closed until the water level in the tank 2 decreases from the upper limit water level to reach the lower limit water level, and when the water level falls below the lower limit water level, this is detected by the lower limit sensor S2 and the valve SL3 is first set for a predetermined time. When it is opened (for example, for a few seconds), still cold water from a water heater (not shown) passes to the drainage manifold 27, and after that time elapses, hot water of a certain degree is supplied to the valve SL3. Close,
Instead, the valve SL2 is opened and water supply to the tank 2 is started. In this way, when the water level in the tank rises and exceeds the lower limit water level and reaches the upper limit water level, this is detected by the upper limit sensor S1 and thereby the water supply valve SL2 is closed. In addition, on condition that the operation switch SW8 is pressed on the operation panel 1 described later, the menu selection switch S
When any one of W5, SW6, and SW7 is pressed, the hot water supply valve SL1 is opened for the time required to supply the container V with the amount of hot water matching the selection menu, and then closed.

When a power switch (not shown) is turned on, the heater H1 is operated so as to direct the hot water temperature to a set temperature based on an instruction from the control unit 7. When the water level in the tank falls below the empty sensor S3, this is detected by the sensor S3, and the energization of the heater H1 is stopped. When the water level rises above the emptying prevention water level due to water supply, the operation of the heater H1 is restarted. If the water level becomes too high, excess water will flow out of the overflow pipe 23.

The manual valve MV is opened when the entire amount of water in the tank 2 is discharged after the work of one day is completed. The stock dashi stock solution supply section f3 includes a stock tank 4 and a drawer 5 on which the stock tank 4 is mounted. The drawer 5 includes a front plate portion 51 provided with a handle 511 and a horizontal portion 52 extending rearward from the lower end thereof, and the tank 4 is mounted on the horizontal portion 52. Horizontal part 5
2, both side portions of which are formed in a U-shape in cross section, front and rear guide wheels 53, 53 are fitted in the U-shaped portions, and each guide wheel 53 is a member 5 erected on the frame of the stock solution supply part f3.
It is rotatably supported by 31. Thus, the drawer 5 is located at a position where the stock solution can be supplied from the position where the tank 4 is stored under the container mounting table 32 to the tank 4 (2 in FIG. 2).
It can reciprocate up to the position indicated by the dotted line). The inside of the tank 4 is divided into two by a partition member 41 (see FIG. 1), and a propeller 42 for stirring the undiluted solution is provided in one of the divided portions 411. The propeller 42 is rotationally driven by a propeller motor M via a transmission device 43. The motor M is mounted on the horizontal drawer portion 52.

Further, there is a portion on the rear wall of the tank 4 which is liquid-tightly closed by a non-magnetic plate (a non-magnetic synthetic resin plate in this example) 46, and this portion is divided into two divided portions 4 in the tank 4.
It spans both 11 and 412. The proximity liquid level sensor S4 is arranged outside the plate 46 with respect to one of the divided portions 411, and the proximity liquid level outside the plate 46 with respect to the other divided portion (a portion without the propeller 42) 412. The sensor S5 is arranged. These sensors S
The members 4 and S5 are supported by members standing upright on the drawer horizontal portion 52.

Further, on the outer surface of the bottom of the tank 4, a heater H2 is attached to the portion 411 and a heater H3 is attached to the portion 412 of the two divided portions, and the stock solution of the soup stock is placed in each of the portions 411 and 412. The temperature sensors TH2 and TH3 for detecting the temperature are additionally provided.
Further, a manual opening / closing valve 45 is connected to the bottom of each of the divided parts via a pipe 44.

Further, the liquid suction port of the pump P1 is connected to the bottom of the one division portion 411, and the liquid suction port of the pump P2 is connected to the bottom of the other division portion 412, and the liquid discharge port of each pump is It is connected to the stock solution inlet of the liquid mixing member 25.
The mixing member 25 mixes the liquids sent thereto and causes them to flow into the container V. Pumps P1 and P2 are also pulled out and horizontal part 5
It is installed in 2.

When the tank 4 is stored in a predetermined storage position below the container mounting table 32, the tank 4 is pushed in contact with the rear portion of the drawer horizontal portion 52 below the stock solution supply portion f3, and the tank 4 together with the drawer 5 is pushed. There is provided a limit switch LS which is released from the rear part when pulled out, and a lock device R which is composed of a pair of leaf springs that detachably clamps a pin on the lower surface of the pull-out horizontal part 52 when the tank is housed.

The temperature sensors TH2 and TH3 detect the temperature of the stock solution in the tank 4 and input it to the control unit 7. The liquid level sensors S4 and S5 detect when each liquid level in the portions 411 and 412 in the tank 4 has dropped to a predetermined lower limit liquid level and input it to the control unit 7. The limit switch LS is connected to the control unit 7, and when the drawer 5 is pulled out,
This is input to the control unit 7. The heaters H2, H3, the motor M, and the pumps P1, P2 are operated based on an instruction from the control unit 7.

That is, the pumps P1 and P2 have menu selection switches SW5 and SW provided that the operation switch SW8 is already pressed on the operation panel 1 described later.
By pressing any one of 6 and SW7, the operation is continued for the time required to supply the stock solution of the soup stock of the amount corresponding to the selected menu to the mixing member 25, and then the operation is stopped. When the power switch (not shown) is turned on, the heaters H2 and H3 are operated to direct the stock solution temperature to the set temperature under the instruction of the control unit 7. The motor M rotates when the mixer switch SW4 on the operation panel 1 is pressed, and the propeller 4
Turn 2. However, when the liquid level sensor S4 of the heater H2 and the liquid level sensor S5 of the heater H3 detect the lowering of the stock solution to the lower limit position, they are turned off. When the drawer 5 is pulled out and the limit switch LS is released, the motor M is turned off. These are to prevent emptying and to prevent danger. When any of the liquid levels in the tank drops to the lower limit, this may be alarmed by the display DS or a separately provided lamp on the operation panel 1.

As shown in FIG. 2, the main body frame is provided with an electric component section 6 which is supplied with electric power from a power source (not shown) through a power switch, and drive circuits for respective solenoid valves, heaters, pumps, motors, etc. are provided here. The control unit 7 is also installed here. The operation panel 1 has laterally protruding shafts 11 (see FIG. 2) at the lower portions of the left and right side surfaces, and is rotatably connected to the main body frame so that the following two positions can be taken. That is, the operation unit 1 is visually observed from the front side of the device,
It is the position where it can be operated and the position where it is pulled out and rotated forward so that inspection, repair, etc. can be performed easily, as shown by the chain double-dashed line in FIG.

The operation unit 1 pushes the operation unit 1 to pump P1.
The switch SW1 capable of supplying the stock dashi stock solution in the partition portion 411 of the tank 4 by turning on the switch SW1 and the switch P1 being turned on by pressing the switch SW1.
Switch SW that can supply the stock solution of soup stock in 2
2. Switch SW3 that can open solenoid valve SL1 to supply hot water by pressing it, mixer switch SW4 that can start motor M by pressing it, hot water supply amount according to the type, amount, etc. of food in container V And any one of three menus that can select any one of three menus depending on the combination of the stock solution of soup stock and pressing any one of the switches SW5, SW6, SW7 and the switches SW1 to SW7 can be operated so that the device operation is performed in accordance therewith. An operation switch SW8 for setting the state is provided. Each of the switches SW1 to SW4 is provided with a light emitting diode LED1 to LED4 indicating that the switch SW1 to SW4 is selectively pressed.

On the right side of these switches, the time required to supply hot water and the stock solution of soup stock according to the selection menu is set, and the changeover switch SS for setting the hot water supply temperature and the stock solution temperature of soup stock, the time setting There is a rotary switch R1 for setting the temperature, a rotary switch R2 for setting the temperature, an up key UK and a down key DK, and a reset switch RS.

With these, the amount of hot water supplied, the amount of stock solution of soup stock, and the temperature of these liquids are set according to the menu as follows. That is, the changeover switch SS is set to the "time" side from the neutral position, the rotary switch R1 is set to the "0" position, and the up / down keys UK and DK are set.
Operate the valve SL to match the hot water supply in the first menu
Set the opening time of 1. The set time is displayed on the seven segment display DS. Further, the light emitting diode LED5 is turned on during the time setting. Next, the switch R1 is set to the "1" position, and in the same manner, the operating time of the pump P2 corresponding to the supply amount of the undiluted solution ("white soup" in this example) in the first menu from the dividing portion 412 of the tank 4 is set. set. Further, the switch R1 is set to the “3” position, and similarly, the partition portion 411 of the tank 4 is set.
The operating time of the pump P1 that matches the supply amount of the stock solution (“concentrated dashi stock solution in this example”) in the first menu from is set. In this way, the hot water supply amount (time), the white soup supply amount (time), and the concentrated soup stock solution supply amount (time) corresponding to the first menu are set. This first menu can be selected by the switch SW5.

Next, the switch R1 is set to the positions "3", "4", and "5" in the same manner as described above, and the up / down keys UK and DK are operated at the respective positions to set the time. Therefore, the hot water supply amount (time), the white soup supply amount (time), and the concentrated soup stock solution supply amount (time) for the second menu are set. The second menu can be selected by the switch SW6.

Further, the switch R1 is set to "7", "8",
By setting the respective positions of "9" and operating the keys UK and DK, the hot water supply amount (time), the white soup supply amount (time) and the concentrated soup stock solution supply amount (time) for the third menu are set. The third menu can be selected by the switch SW7. Next, the changeover switch SS is set to the temperature side, the rotary switch R2 is set to the "0" position, and then the up / down keys UK and DK are operated to set the hot water supply temperature in the first menu. The set temperature is displayed on the display DS, and the light emitting diode LED7 lights up during the temperature setting.

Next, the switch R2 is set to the "1" position, the whitening temperature in the first menu is set in the same manner, and then the switch R2 is set to the "2" position to set the temperature of the concentrated stock solution in the first menu. To do. Then switch R2
Is set to each position of "3", "4", "5", and the up / down keys UK, DK are operated respectively to set the hot water supply temperature, white brewing temperature, concentrated broth concentrate temperature in the second menu. To do.

Further, the switch R2 is set to "6", "7",
Set to each position of "8", and operate the up / down keys UK and DK respectively to set the hot water supply temperature, the brewing temperature, and the concentrated brewing solution stock temperature in the third menu. In this way, when the setting of time and temperature is completed, the changeover switch SS is returned to the neutral position.

The time-temperature combination thus set once is stored in the storage unit in the control unit 7 unless it is changed thereafter. When the setting needs to be changed, the reset switch RS can be pressed to perform the same setting operation. The display play DS displays the current hot water temperature in the tank 2 except during the setting operation.

As described above, the temperature and time are set, and the tank 2 is supplied with water which has been heated to some extent from a water heater (not shown). Housed,
When they reach a predetermined temperature and are ready to be prepared, the dashi juice can be supplied. The display DS turns on a power switch (not shown) and starts flashing electricity to the heater H1 and then repeats blinking for several seconds. After that, the hot water temperature is displayed and the hot water temperature in the tank 2 reaches a predetermined temperature (in this example, a high temperature immediately before boiling). Then, the light emitting diode LED8 is turned on. In this way, when the LED 8 is turned on, it can be considered that the temperature of each stock solution of soup stock has already reached the set temperature.

Here, the operation switch SW8 is pushed in advance,
When a container V containing food (noodles other than ramen in this example) is placed on the table 32 and the menu selection switch SW5, SW6 or SW7 for supplying juice according to the food is pressed, the valve SL1 is opened. Is opened for a set time, and the pumps P1 and P2 are operated for the set time, and a predetermined amount of hot water is supplied from the tank 2 to the mixing member 25 from the tank 4 and a predetermined amount of concentrated broth stock solution and white soup, respectively. It is poured into the container V from the faucet 31 while being performed.

If the menu selection key is pressed before the LED 8 indicating that the temperature of the hot water in the tank 2 has reached the set temperature is turned on, the soup stock is not supplied and the switch SW is used.
The source liquid is not supplied by pressing either 1 or SW2.
However, when only the switch SW3 is pressed, water or hot water is supplied from the tank 2. When the LED 8 is lit, no matter which of the switches SW1, SW2 and SW3 is pressed, the corresponding liquid is supplied.

When it is necessary to stir the concentrated stock solution, the mixer switch SW4 is pushed, the motor M is operated and the propeller 42 is rotated. When it is not necessary, the motor M is kept stopped. When the work of the day is over, open the manual valve MV in the tank 2 if necessary,
All the water in the tank 2 can be discharged, and in the tank 4, the valves 45, 45 can be opened to take out the whole stock solution in the tank 4.

As described above, the control unit 7 for controlling the operation of each unit can be realized by appropriately using various already known electric and electronic parts, and in this example, it is realized mainly by the microcomputer. The present invention is not limited to the above embodiment, but can be implemented in various other modes.

The motor M and the propeller 42 may be omitted when it is not necessary to stir the stock solution. Further, when only one type of stock solution for soup stock is used, the partition member 41 is not necessary in the tank 4, and the heaters H2, H3, temperature sensors TH2, TH3, pumps P1, P2, drain valve 45,
Any one of 45 is sufficient.

The heater for keeping the undiluted solution warm can be omitted if the stock solution does not need to be kept warm while it is one kind or a plurality of kinds.
For example, when supplying one type of soup stock to noodles except ramen, it is not necessary to divide the tank 4 into two, one pump for the tank 4 is sufficient, and the heater, temperature sensor, propeller 42, and motor M are not necessarily required. I don't need it.

When one kind of soup stock is supplied to the ramen, it is not necessary to divide the tank 4 into two. However, in order to prevent solidification and homogenization of fats and oils in the stock solution of soup stock, it is conceivable to provide a heater for heating at least a constant temperature, a stirring propeller 42 and a motor M thereof.
Further, even when the stock solution of soup stock is heated by a heater, the temperature of the stock solution is set to a predetermined constant temperature and the rotary switch R2 is used.
It is also possible not to set the temperature with the heater, or the heater may not be heated and kept warm. In this case, for example, the positions "6", "7", "8" in the switch R2,
Since "9" is empty, at this time, the changeover switch SS is set to the counting side (same as the temperature setting side) and the switch R
When 2 is set to the "6" position, it's from the first menu,
If you set it to the "7" position, it's from the second menu,
If you set it to the "8" position, it's from the third menu,
When set to the "9" position, the total number of hot sells of the first, second and third menus may be displayed on the display DS. Further, in this count display, the light emitting diode LED6 may be turned on.

[0042]

Industrial Applicability As described above, according to the present invention, since it is a food such as noodles or the like for which a soup stock is required to be eaten, it is necessary to skillfully obtain a desired soup stock every time a request is made. It is possible to provide a soup stock supply device that can be supplied easily and with good reproducibility.

When a heater for heating the stock solution of soup stock in the stock tank is provided and a means for stirring the stock solution of stock stock is provided, the stock tank may contain oils and fats such as the stock solution of ramen stock solution. In many cases, therefore, when heating and stirring are desired, the heater and the stirring means can be operated to constantly prepare a system for smoothly supplying the stock solution of soup stock.

[Brief description of drawings]

FIG. 1 is a front view of an embodiment of the present invention.

FIG. 2 is a cross-sectional view of the embodiment shown in FIG. 1 viewed from the side surface side.

FIG. 3 is a diagram showing an arrangement relationship of components in the hot water supply tank when viewed from above.

FIG. 4 is a block diagram showing an outline of a control circuit of the embodiment shown in FIG.

[Explanation of symbols]

 f1 Hot water supply part f2 Container placement part f3 Dashi stock solution supply part 1 Operation part SS selector switch R1 Time setting rotary switch R2 Temperature setting rotary switch UK Up key DK down key RS Reset switch SW1 White stock supply switch SW2 Concentrated stock solution supply switch SW3 Hot water supply switch SW4 Mixer switch SW5, SW6, SW7 Menu selection switch SW8 Operation switch DS display LED1 to LED8 Light emitting diode 2 Hot water supply tank 21 Hot water supply pipe 22 Water supply port 23 Overflow pipe 24 Drainage port SL1 Hot water supply solenoid valve SL2 Water supply solenoid valve SL3 Electromagnetic Valve H1 Water heater 31 Dashi soup supply faucet 32 Container placement table V Container 4 Dashi tank 41 Tank partitioning member 411 Divided part for storing concentrated concentrated soup stock 412 White dashi storage area Divided part P1, P2 Pump 42 Stirring propeller H2, H3 Undiluted solution heater M Propeller motor

Claims (2)

[Claims] 1. A container arranging portion for arranging a container into which soup stock is to be poured, a hot water tank, a heater for heating water in the hot water supply tank, and a hot water from the hot water tank to a container placed in the container arranging portion. And a soup stock tank containing one or more kinds of stock solution for soup stock, a means for supplying stock solution for soup stock from the stock tank to a container placed in the container placement section, and a stock tank placed in the container placement section Means for setting one or more combination menus of hot water supply amount and stock dashi stock solution supply amount to the container, and means for selecting any menu from the combination menu of hot water supply amount and stock dashi stock solution supply amount set by the menu setting means And the hot water supply means and the soup stock concentrate so as to supply the hot water quantity and the stock solution concentrate according to the menu selected by the menu selection means. Broth supply apparatus characterized by comprising a control unit for controlling the means. 2. The soup stock supply device according to claim 1, wherein the stock tank is provided with a heater for heating the stock solution of soup stock and a means for stirring the stock solution of soup stock.