JP2020153902A - Hardness measuring device of semi-solid food, hardness measurement method of semi-solid food and production method of food - Google Patents

Abstract

To provide a hardness measuring device that can measure the hardness of semi-solid food simply and accurately.SOLUTION: A hardness measuring device 1 of semi-solid food includes: a jig 2 with an entry part 21; a holder 3 for releasably holding the jig 2 by arranging it at a measuring start position being a position where a tip of the entry part 21 comes in abutment with an upper surface of the semi-solid food, while the tip side of the entry part 21 is directed toward a vertical lower part; a non-contact sensor 4 for detecting position information of the jig 2, and outputting detection results; a timer 5 for starting measurement of a preset predetermined time when a trigger signal is input, and outputting a completion signal when the predetermined time passes; and a determination unit 6 for outputting the trigger signal by considering the time when the jig 2 is released and begins to fall as the measurement start time, and determining a displacement amount until the completion of the measurement since the measurement start of the jig 2 on the basis of the detection results from the sensor 4, by assuming the time when the completion signal is input as the completion of the measurement.SELECTED DRAWING: Figure 1

Description

The present invention relates to a semi-solid food hardness measuring device, a semi-solid food hardness measuring method, and a food manufacturing method.

Since the hardness of whipped cream affects the shape retention and artificial flowering property, the hardness of whipped cream is measured. As a method for measuring the hardness of whipped cream, there is a method using a penetrometer (Patent Document 1). In this method, the conical cone is turned downward, the top of the cone is held in contact with the whipped cream, then released and dropped vertically, and the fall distance of the cone after a predetermined time, that is, the cone is whipped. Measure the depth of penetration into the cream. This method is also used to evaluate the hardness of other semi-solid foods such as butter and ice cream.

Japanese Unexamined Patent Publication No. 3-47036

In the method described above, the cone is released with one hand and the stopwatch is operated with the other hand, the cone is held again after a predetermined time, and then the stylus of the rack and pinion type measuring gauge is lowered to lower the upper end of the cone. Measure the fall distance by contacting with. Since the time is measured by the stopwatch and the hold is manually performed, skill is required for the measurement. Therefore, there is no problem if the measurer is an expert, but in a general site such as a factory or a store, the measured value varies greatly due to the difference in the measurer (particularly the difference in skill level) and the difference in the measurement date and time. There is also a problem that the parts of the measuring gauge wear over time and deteriorate over time.

One aspect of the present invention is to provide a hardness measuring device and a hardness measuring method capable of easily and accurately measuring the hardness of a semi-solid food, and a method for producing a food using the hardness measuring method.

[1] A jig equipped with an entry part and
The jig is placed at the measurement start position where the tip of the approaching portion abuts on the upper surface of the semi-solid food with the tip end side of the approaching portion facing vertically downward, and is held releasably. With a holder
A non-contact sensor that detects the position information of the jig and outputs the detection result,
A timer that starts measurement for a predetermined time set in advance when a trigger signal is input and outputs an end signal when the predetermined time elapses.
The time when the jig is released and begins to fall is regarded as the start of measurement, a trigger signal is output to the timer, and the time when the end signal is input from the timer is the end of measurement, and the detection result from the sensor is used. Based on this, a semi-solid food hardness measuring device including a determination unit for determining a displacement amount of the jig from the start of the measurement to the end of the measurement.
[2] The hardness measuring device for a semi-solid food according to [1], further comprising a display unit for displaying the determination result of the determination unit.
[3] The sensor constantly detects the position information of the jig even before the jig is released.
The determination unit constantly determines the displacement amount per unit time of the jig based on the detection result from the sensor, and starts the measurement when the displacement amount per unit time becomes larger than a preset threshold value. The hardness measuring device for semi-solid foods according to [1] or [2], which is regarded as time.
[4] The apparatus for measuring the hardness of a semi-solid food product according to any one of [1] to [3], wherein the weight of the jig is less than 100 g.
[5] The device for measuring the hardness of a semi-solid food product according to any one of [1] to [4], wherein the weight of the jig exceeds 100 g.
[6] The hardness measuring device for a semi-solid food product according to any one of [1] to [5], wherein the approach portion has a conical shape with an apex angle of 30 to 50 °.
[7] The hardness measuring device for a semi-solid food according to [6], wherein the height of the approach portion is 15 to 60 mm.
[8] The jig is detachably attached to the approach portion, a tubular rod located on the base end side of the approach portion and coaxially formed with the approach portion, and the base end of the rod. Equipped with a lid
A space communicating with the inner hole of the rod is formed inside the approach portion, and a weight for adjusting the mass of the jig can be accommodated in the space, according to [1] to [7]. A hardness measuring device for any semi-solid food.
[9] The jig provided with the approaching portion is arranged at the measurement start position where the tip of the approaching portion abuts on the upper surface of the semi-solid food with the tip end side of the approaching portion facing vertically downward. , Steps to keep free, and
A step of detecting the position information of the jig by a non-contact type sensor, and
The step of releasing the jig and dropping it,
A step of operating a timer by regarding the time when the jig is released and starting to fall as the start of measurement and measuring a predetermined time set in advance, and
A step in which the time when the predetermined time elapses after the timer is activated is set as the end of measurement, and
A method for measuring the hardness of a semi-solid food product, which comprises a step of determining a displacement amount of the jig from the start of the measurement to the end of the measurement based on the position information detected by the sensor.
[10] The position information of the jig is always detected by the sensor even before the jig is released, and the displacement amount of the jig per unit time is determined based on the detection result by the sensor. The method for measuring the hardness of a semi-solid food according to [9], wherein the time when the displacement amount becomes larger than the preset threshold value is regarded as the start of the measurement.
[11] Steps of whipping liquid cream to make whipped cream,
The step of measuring the hardness of the whipped cream using the hardness measuring device for the semi-solid food according to any one of [1] to [8], and
A step of determining whether or not the measured hardness is within a desired range, and
A method for producing a food product, which comprises a step of producing a food product using a whipped cream determined to have a hardness within a desired range.

According to the present invention, it is possible to provide a hardness measuring device and a hardness measuring method for a semi-solid food that can easily and accurately measure the hardness of a semi-solid food, and a method for producing a food using the hardness measuring method.

It is a perspective view of the hardness measuring apparatus of the semi-solid food which concerns on one Embodiment. It is sectional drawing of the jig of the hardness measuring apparatus of a semi-solid food which concerns on one Embodiment. It is a side view and a block diagram which shows the state which the jig of the hardness measuring apparatus of a semi-solid food which concerns on one Embodiment is arranged at the measurement start position.

Hereinafter, the present invention will be described with reference to embodiments. However, the present invention is not limited to the following embodiments.

<Hardness measuring device for semi-solid foods>
As shown in FIG. 1, the hardness measuring device 1 for a semi-solid food product according to an embodiment of the present invention includes a jig 2, a holder 3, a non-contact sensor 4, a timer 5, and a determination unit 6. And a display unit 7. The sensor 4, the timer 5, and the display unit 7 are electrically connected to the determination unit 6, respectively. Further, the determination unit 6 and the display unit 7 are integrally configured.

Semi-solid foods are foods that exhibit intermediate physical properties between liquids and solids.
Examples of the semi-solid food include whipped cream, meringue, ice cream, foamed food such as leaven, fermented cream, and butter.
As the semi-solid food, whipped cream is preferable. The hardness of whipped cream affects physical properties such as shape retention and artificial flowering, and while accurate measurement values of hardness are required, the hardness tends to change over time, and rapid measurement is required. Most of the effects of this embodiment can be enjoyed.

The jig 2 includes a cone 21 which is an entry portion, a tubular rod 22, and a lid portion 23. The rod 22 is located on the proximal end side of the cone 21 and is formed coaxially with the cone 21. The lid portion 23 is detachably attached to the base end of the rod 22. It is preferable that the cone 21 as the approach portion is provided at the end of the jig 2.

The cone 21 has a conical shape, and the diameter is expanded from the tip end side (from the apex 21a to the bottom surface 21b side of the cone; see FIG. 2) at a constant angle (apical angle) θ.
The apex angle θ of the cone 21 is preferably 30 to 50 °, more preferably 35 to 45 °, further preferably 38 to 42 °, and particularly preferably 39 to 41 °. If the apex angle θ of the cone 21 is small, the approach distance becomes long, which is disadvantageous in terms of the amount of semi-solid food prepared for measurement and the homogeneity of the semi-solid food stored in the measuring container. Further, when the apex angle θ of the cone 21 is large, the approach distance is short and the resolution of the measured value is lowered. If the apex angle θ of the cone 21 is within the above range, both accuracy and workability can be achieved.
The height of the cone 21 (distance from the apex 21a to the bottom surface 21b) is determined by the apex angle θ and the maximum approach distance to be measured, but is preferably 15 mm to 60 mm, more preferably 25 to 55 mm, and particularly preferably 35 to 45 mm.
The bottom surface 21b of the cone 21 is circular. The diameter of the bottom surface 21b of the cone 21 is naturally determined by the apex angle θ and the height.

As shown in FIG. 2, a space S1 communicating with the inner hole S2 of the rod 22 is formed inside the cone 21, and the weight 24 can be accommodated in the space S1.
In the jig 2, the mass of the jig 2 can be adjusted by removing the lid 23 from the rod 22 and accommodating the weight 24 in the space S1 through the inner hole S2, or discharging the weight 24 from the space S1. It has become like.
The appropriate mass of the jig 2 depends on the type of semi-solid food to be measured. Since the mass of the jig 2 can be adjusted by the weight 24, the jig 2 can be applied to the hardness measurement of various semi-solid foods.

In a preferred embodiment, the mass of the jig 2 is less than 100 g, preferably 80 g or less, more preferably 60 g or less, further preferably 40 g or less, particularly preferably 20 g or less, and most preferably 12 g. The jig 2 having a mass of less than 100 g is suitable for measuring the hardness of semi-solid foods having a relatively low hardness, such as whipped cream and fermented cream.

In another preferred embodiment, the mass of the jig 2 exceeds 100 g, preferably 150 g or more, more preferably 200 g or more, particularly preferably 230 g or more, and most preferably 250 g. The jig 2 having a mass of more than 100 g is suitable for measuring the hardness of semi-solid foods having a relatively high hardness, such as butter and ice cream.

The lid portion 23 has a disk shape having a diameter larger than the outer diameter of the rod 22.
When the sensor 4 is an optical sensor that irradiates a target with light and detects the position of the target by the reflected light, the surface 23a of the lid portion 23 opposite to the rod 22 side can be detected by the sensor. Reflects light to some extent.

The materials of the cone 21, the rod 22, and the lid 23 are not particularly limited as long as the hardness and strength are maintained. For example, aluminum (including alloy), stainless steel, titanium (including alloy), synthetic resin, and the like. Examples include ceramics, glass, quartz and carbon. Aluminum and synthetic resin are preferable in terms of workability, durability, and hygiene. When the sensor 4 is an optical sensor, the material of the lid 23 may be such that the surface 23a reflects light to the extent that the sensor can detect it, and examples thereof include aluminum and synthetic resin.
Examples of the material of the weight 24 include lead, sand, and fats and oils.

The holder 3 includes a jig holding portion 8, a support rod 9 arranged upright, a support base 10 for supporting the support rod 9, a first arm portion 11, and a second arm portion 12.
The first arm portion 11 and the second arm portion 12 are respectively attached to the support rod 9 so as to be able to move up and down and rotatably. A jig holding portion 8 is attached to the first arm portion 11. A sensor 4 is attached to the second arm portion 12.
A sample base 13, a spirit level 14, and a leveling screw 15 are attached to the support base 10.

The jig holding unit 8 holds the jig 2 so that it can be released.
The jig holding portion 8 is formed with a through hole 81 that penetrates the jig holding portion 8 up and down. The through hole 81 is formed with a diameter larger than the outer diameter of the rod 22, and the rod 22 can be inserted therethrough. Further, the jig 2 inserted through the through hole 81 falls vertically downward with almost no friction with the jig holding portion 8. Further, the through hole 81 is formed with a diameter smaller than the outer diameter of the lid portion 23, and even if the jig 2 falls vertically downward, the lid portion 23 is caught and the fall is prevented, and the jig 2 is cured. It is prevented from coming off from the jig holding portion 8.
The jig 2 can be attached to the jig holding portion 8 by inserting the rod 22 into the through hole 81 with the lid portion 23 removed and then attaching the lid portion 23 to the rod 22.
A clasp 82 is attached to the jig holding portion 8. The lid 23 of the jig 2 is removed, the rod 22 is inserted through the through hole 81 with the tip end side of the cone 21 facing vertically downward, the lid 23 is attached to the rod 22, and the clasp 82 is fastened. 2 is retained. After that, when the clasp 82 is removed, the jig 2 is released and falls.

As shown in FIG. 3, the sample table 13 places the semi-solid food 100 contained in the container 110.
The sample table 13 is provided with an adjuster (not shown), and its height can be adjusted. For example, when the sample table 13 is rotated in the first direction, the height of the sample table 13 is increased, and when the sample table 13 is rotated in the second direction opposite to the first direction, the height of the sample table 13 is decreased. ing.

In the holder 3, the jig 2 can be arranged at the measurement start position by moving the first arm portion 11 up and down or rotating the jig 2 while the jig 2 is held by the jig holding portion 8. Alternatively, by adjusting the height of the sample table 13 with the adjuster, the position of the jig 2 with respect to the upper surface of the semi-solid food 100 can be changed relatively, and the jig 2 can be arranged at the measurement start position.
As shown in FIG. 3, the “measurement start position” means that the tip of the cone 21 is on the upper surface of the semi-solid food 100 whose hardness is to be measured, with the tip of the cone 21 facing vertically downward. This is the position of contact.

The sensor 4 is a non-contact type sensor. The non-contact type sensor is a sensor that detects the position information of an object without touching the object.
The sensor 4 detects the position information of the object (jig 2) and outputs the detection result to the determination unit 6. In the present embodiment, the sensor 4 is located vertically above the jig 2 arranged at the measurement start position, and the distance from the sensor 4 to the surface 23a of the lid 23 of the jig 2 is used as the position information of the jig 2. Is detected.
The sensor 4 typically detects the position information of the jig 2 after the jig 2 is placed at the measurement start position and before the jig 2 is released, and outputs the detection result to the determination unit 6.

Examples of the sensor 4 include an optical sensor such as a laser and an LED light, an ultrasonic sensor, an eddy current sensor, and a capacitance type sensor.
The sensor 4 may be an imager that images an object. In this case, the position information of the object can be detected by analyzing the captured image.
As the sensor 4, a sensor (optical sensor or the like) that irradiates an object with a laser or the like and detects a laser or the like reflected from the object to detect the position information of the object is the simplest, most accurate, and preferable. ..

The timer 5 starts measurement for a predetermined time set in advance when the trigger signal 6c is input from the determination unit 6, and outputs the end signal 5a to the determination unit 6 when the predetermined time elapses. The predetermined time is set, for example, within the range of 1 to 60 seconds according to the type of semi-solid food to be measured. For example, if the semi-solid food is whipped cream, it takes 5 seconds.

As shown in FIG. 3, the determination unit 6 includes a difference calculation unit 6a and a comparison unit 6b. The difference calculation unit 6a records the position information input from the sensor 4 and calculates, for example, the amount of change in the position information per time. The comparison unit 6b compares the amount of change calculated by the difference calculation unit 6a with a preset threshold value.

The determination unit 6 regards the time when the jig 2 is released and starts to fall as the start of measurement, outputs a trigger signal 6c, and operates the timer 5. Further, the time when the end signal 5a is input from the timer 5 is defined as the end of measurement. Then, based on the detection result from the sensor 4, the displacement amount from the start of the measurement to the end of the measurement of the jig 2 is determined.
The "displacement amount from the start of measurement to the end of measurement" corresponds to the depth at which the cone 21 has entered the semi-solid food in a predetermined time. The amount of displacement from the start of measurement to the end of measurement is, for example, the distance from the sensor 4 at the start of measurement to the surface 23a of the lid 23 and the distance from the sensor 4 at the end of measurement to the surface 23a of the lid 23. Is calculated as the difference between.
If necessary, the determination unit 6 determines the hardness of the semi-solid food based on the amount of displacement from the start of measurement to the end of measurement.
The "hardness of semi-solid food" is a value (no unit) obtained by converting the amount of displacement from the start of measurement to the end of measurement into a numerical value with 0.1 mm as one unit. For example, when the displacement amount is 20.0 mm, the hardness of the semi-solid food is 200.
The determination unit 6 outputs the determination result (either one or both of the displacement amount and the hardness of the semi-solid food) to the display unit 7 or the like, if necessary.
The display unit 7 displays the determination result of the determination unit 6.

Typically, the detection result is always input from the sensor 4 to the determination unit 6, and the determination unit 6 is constantly input to the determination unit 6 by the difference calculation unit 6a based on the detection result from the sensor 4 per unit time of the jig 2. The displacement amount is calculated, and the comparison unit 6b compares the change amount calculated by the difference calculation unit 6a with a preset threshold value. Then, the comparison unit 6b considers that the time when the displacement amount per unit time becomes larger than the preset threshold value is the time when the jig 2 is released and starts to fall, that is, the time when the measurement is started. Then, the determination unit 6 outputs the trigger signal 6c to the timer 5.
While the jig 2 is placed at the measurement start position and held, the displacement amount per unit time is smaller than the preset threshold value. When the jig 2 is released and begins to fall, the amount of displacement per unit time increases and exceeds the threshold value.
The threshold is greater than 0 μm / millisecond, for example 150 μm / millisecond.

The determination unit 6 may output the determination result to the display unit 7 at all times. Further, at the end of measurement (when the end signal 5a is input from the timer 5), a holding signal may be output to the display unit 7 to hold the display of the display unit 7 at the end of measurement.
The determination unit 6 may constantly determine the displacement amount of the jig 2 from the start of measurement based on the detection result from the sensor 4 and output it to a calculation unit (not shown) of a computer or the like. By analyzing the determination result by the calculation unit, the displacement amount in the predetermined time can be determined from the displacement amount shorter than the predetermined time, and the hardness can be determined. In particular, in the case of soft semi-solid foods such as meringue, the moving distance of the jig in a short time is large and it is easy to deviate from the measurement range, so it is useful to be able to determine the hardness from the displacement amount shorter than the predetermined time. is there.

After determining the hardness of the semi-solid food, the determination unit 6 may determine whether or not the hardness is within a desired range. Further, the determination result (“pass”, “fail”, etc.) may be output to the display unit 7 and displayed.
When the semi-solid food 100 is a whipped cream, the determination unit 6 determines the hardness of the semi-solid food, and then determines a food suitable for production using the whipped cream based on the hardness. May be good. Further, the determination result (“for cake”, “for parfait”, etc.) may be output to the display unit 7 and displayed.
In this case, the determination result may be notified to the operator by a notification means such as a buzzer instead of the display unit 7. That is, the determination result can be not only a signal visually recognized by the naked eye but also a signal confirmed by voice or other means.

<Method of measuring hardness of semi-solid food>
The hardness of the semi-solid food 100 can be measured by performing the following steps S1 to S6 with the hardness measuring device 1.
Step S1: A step of arranging the jig 2 at the measurement start position with the tip end side of the cone 21 facing vertically downward and holding the jig 2 so that it can be released.
Step S2: A step of detecting the position information of the jig 2 by the sensor 4.
Step S3: A step of releasing the jig 2 and dropping it.
Step S4: A step in which the time when the jig 2 is released and begins to fall is regarded as the start of measurement, the timer 5 is operated, and a predetermined predetermined time is measured.
Step S5: A step in which a predetermined time elapses after the timer 5 is activated as the end of measurement.
Step S6: A step of determining the amount of displacement of the jig 2 from the start of measurement to the end of measurement based on the position information detected by the sensor 4.
Hereinafter, the specific operation of each step will be described in detail.

In step S1, first, the measurer removes the lid 23 of the jig 2 and removes the clasp 82 of the jig holding portion 8, and then inserts the rod 22 of the jig 2 from the lower opening of the through hole 81. , Insert the cone 21 with the tip side facing vertically downward, attach the lid 23 to the jig 2, and hold the jig 2 in the through hole 81 in a state where it can be moved in the vertical direction. It is attached to the part 8. Next, the clasp 82 of the jig holding portion 8 is fastened to hold the jig 2. Separately, the sample table 13 is leveled by the level 14 and the leveling screw 15, and the container 110 filled with the semi-solid food 100 is placed on the level. As shown in FIG. 3, the semi-solid food 100 is fully frayed. The upper surface of the semi-solid food 100 is horizontal. Next, one or both of the adjusters of the first arm portion 11 and the sample table 13 are adjusted to place the jig 2 at the measurement start position.

In step S2, the measurer adjusts the second arm portion 12 to arrange the sensor 4 vertically above the jig 2 arranged at the measurement start position.
The sensor 4 constantly detects the distance from the sensor 4 to the surface 23a of the lid 23 of the jig 2 as the position information of the jig 2, and outputs the detection result to the determination unit 6.
The determination unit 6 always calculates the displacement amount of the jig 2 per unit time by the difference calculation unit 6a based on the detection result from the sensor 4, and the change amount calculated by the difference calculation unit 6a by the comparison unit 6b. Is compared with the preset threshold.

In step S3, the measurer removes the clasp 82 of the jig holding portion 8. As a result, the jig 2 is released. The released jig 2 falls vertically downward, and the cone 21 enters the semi-solid food 100.

In step S4, when the displacement amount per unit time of the jig 2 becomes larger than the preset threshold value, the determination unit 6 sets this time as the measurement start time (when the jig 2 is released and starts to fall). Assuming that, the trigger signal 6c is output to operate the timer 5.
The timer 5 measures a predetermined time set in advance.

In step S5, the timer 5 outputs the end signal 5a to the determination unit 6 when the preset predetermined time has elapsed.
The determination unit 6 sets the time when the end signal 5a is input from the timer 5 as the end of measurement.
In step S6, the determination unit 6 determines the amount of displacement of the jig 2 from the start of measurement to the end of measurement based on the detection result from the sensor 4. If necessary, the determination unit 6 determines the hardness of the semi-solid food based on the amount of displacement from the start of measurement to the end of measurement.

If necessary, the following step S7 may be performed.
Step S7: A step of constantly determining the displacement amount of the jig 2 from the start of measurement based on the detection result from the sensor 4.
In step S7, the determined displacement amount from the start of measurement may be constantly output to the display unit 7 and displayed. Further, at the end of measurement (when the end signal 5a is input from the timer 5), a holding signal may be output to the display unit 7 to hold the display of the display unit 7 at the end of measurement.

If necessary, the following step S8 may be performed.
Step S8: After step S6, a step of determining whether or not the determined hardness is within a desired range.
In step S8, the determination result (“pass”, “fail”, etc.) may be output to the display unit 7 and displayed.

If the semi-solid food is a whipped cream, the following step S9 may be performed, if necessary.
Step S9: After step S6, a step of determining a food suitable for production using the whipped cream based on the determined hardness.
In step S9, the determination result (“for cake”, “for parfait”, etc.) may be output to the display unit 7 and displayed.

<Action effect>
As described above, according to the hardness measuring device 1, the hardness of a semi-solid food can be measured only by releasing the jig 2 arranged and held at the measurement start position. Since the operation is simple, even a person other than an expert can measure quickly.
Further, since the displacement amount of the jig 2 from the start of the fall of the jig 2 to the lapse of a predetermined time is detected by using the timer 5 and the non-contact sensor 4, it is not necessary to hold the jig 2 again, and the jig 2 does not need to be held again. There is little variation in the measured value due to the shift in the holding timing. In addition, there is less variation in the measured value due to the deviation of the measurement time as compared with the case where the time measurement is performed manually. Therefore, the hardness of semi-solid food can be measured accurately.
Further, when a contact type sensor is used, there is a problem of aging deterioration due to wear of parts, but since the non-contact type sensor 4 is used, aging deterioration of the device can be suppressed.

<Use>
The hardness measuring device 1 can be used, for example, for evaluating the quality of semi-solid foods and producing foods.
For example, when whipped cream is produced from liquid cream and food is produced using whipped cream, the hardness of the whipped cream is measured using the hardness measuring device 1, and the whipped cream is used for producing the food. Determine if it has the appropriate hardness. By using the hardness measuring device 1, the hardness of the whipped cream can be measured quickly and accurately.

As an example of the method for producing a food product using the hardness measuring device 1, a method including the following steps A1 to A4 can be mentioned.
Step A1: A step of whipping a liquid raw material cream to prepare a whipped cream.
Step A2: A step of measuring the hardness of the whipped cream using the hardness measuring device 1.
Step A3: A step of determining whether or not the hardness of the whipped cream is within a desired range based on the hardness measured in step A2.
Step A4: A step of producing a food product using a whipped cream determined to have a hardness within a desired range.

In step A1, the method of whipping the liquid cream is not particularly limited and may be a known method. Further, steps A1 to A4 do not necessarily have to be applied to all liquid creams, and may be applied to only some liquid creams. For example, a part of the liquid cream is separated and steps A1 to A3 are performed to confirm that the conditions for whipping (conditions such as stirring time and stirring strength) are suitable, and then the rest of the liquid cream is subjected to the conditions. Alternatively, another liquid cream can be whipped and subjected to step A4.
In step A2, the hardness of the whipped cream can be measured, for example, by performing steps S1 to S6 described above.
In step A4, the method for producing food is not particularly limited, and a known production method can be used depending on the type of food.

The food product to be produced can be selected from various food products produced using whipped cream, and examples thereof include cakes, parfaits, raw dorayaki, crepes, pancakes, and contessa cream in cream puffs.
In addition, whipped creams having different hardness may be required even for the same food. For example, in the case of cake, whipped cream is used for sandwiching, squeezing, nappe, etc., and the required hardness differs depending on which purpose is used. In this case, in step A3, it may be determined whether or not the hardness of the whipped cream is within an appropriate range based on the use of the whipped cream in the production of the food.
In the case of sand use, the hardness measured by the hardness measuring device 1 is preferably 140 to 170. Within this range, it does not easily lose its shape.
In the case of drawing applications, the hardness measured using the hardness measuring device 1 is preferably 170 to 200. Within this range, it is less likely to cause rough skin and lose its shape.
In the case of nappe use, the hardness measured by the hardness measuring device 1 is preferably 200 to 230. If it is within this range, it will not cause rough skin even if it is handled with a palette knife.

Although the present invention has been described above with reference to embodiments, the present invention is not limited to the above embodiments. Each configuration in the above embodiment and a combination thereof are examples, and the configuration can be added, omitted, replaced, and other changes are possible without departing from the spirit of the present invention.

For example, in the above embodiment, the timer 5 is configured separately from the determination unit 6 and the display unit 7 is configured integrally with the determination unit 6, but the timer 5 is configured integrally with the determination unit 6. The display unit 7 may be configured separately from the determination unit 6. Moreover, you may configure all in one.
Although an example of displaying the determination result of the determination unit 6 on the display unit 7, the determination result of the determination unit 6 may be stored in a storage device such as a data logger.

Separately from the sensor 4, a non-contact type sensor (hereinafter, also referred to as another sensor) that detects and outputs the distance information from the sensor 4 to the upper surface of the semi-solid food is arranged, and the determination unit determines. The distance between the tip of the cone 21 and the upper surface of the semi-solid food may be determined based on the detection result of the sensor 4 and the detection result of another sensor. Further, the determination result may be output to the display unit 7 for display. In this case, the jig 2 can be arranged at the measurement start position based on the determination result, and the hardness can be measured more accurately.

The displacement amount per unit time of the jig 2 is constantly detected, and the time when the displacement amount per unit time becomes larger than the preset threshold value is regarded as the start of measurement, but when the clasp 82 is released. The information may be input to the determination unit 6, and the time when the clasp 82 comes off may be regarded as the start of measurement.

The shape of the entry portion is not limited to the conical shape such as the cone 21, and may be another shape, and the shape is appropriately changed according to the hardness, viscosity, and other characteristics of the semi-solid food. can do. For example, various shapes such as a cylindrical shape having a circular cross section, a cannonball shape having a circular cross section, a cylindrical shape having a spherical tip, and a spherical shape can be adopted.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited to these examples. The following comparative examples and examples were performed by a beginner who is not proficient in operating the penetrometer.

(Comparative Example 1)
Hardness measurement by changing the jig of a commercially available penetrometer (“PENETRO METER” manufactured by Nakamura Medical Science Instruments Co., Ltd.) to a jig with the structure shown in Fig. 2 (cone: cone shape with an apex angle of 40 °, mass of the jig: 12 g) It was a device.
The cream was whipped to make whipped cream. This whipped cream was filled in a bottomed cylindrical container having an opening on the upper surface with an internal volume of 100 cc, and the upper surface of the opening was flattened with a spatula.
A container filled with whipped cream was placed on the sample table of the hardness measuring device, and a jig was placed at a position where the tip of the cone abuts on the flat and exposed upper surface of the whipped cream at the opening of the container. The jig was then released with one hand and dropped vertically downward. At the same time as releasing the jig, the stopwatch was operated with the other hand, and after measuring for 5 seconds, the jig was fixed to stop the fall. Then, the vertical drop distance (mm) of the jig was measured with a mechanical dial gauge, and converted into a numerical value with 0.1 mm as one unit to obtain the hardness of the whipped cream.
When the hardness was measured 5 times by the above procedure and the measurer was changed, the standard deviation was 11.49.

(Example 1)
A hardness measuring device having the configuration shown in FIGS. 1 to 3 was prepared. As a sensor, a laser displacement meter (CMOS laser app sensor (manufactured by KEYENCE Co., Ltd.) was used. The amplifier unit IL-1000 (manufactured by KEYENCE Co., Ltd.) was used as an integrated judgment unit and display unit. The control unit CU-21TA (manufactured by KEYENCE CORPORATION) was used as a timer. The sensor continuously detects the position information of the jig, and the determination unit continuously determines the displacement amount of the jig per unit time. The threshold value of the displacement amount per unit time was set to 150 μm / millisec. The measurement time of the timer was set to 5 seconds.
The cream was whipped to make whipped cream. This whipped cream was filled in the same container used in Comparative Example 1 and the upper surface of the opening was flattened with a spatula.
A container filled with whipped cream was placed on the sample table of the hardness measuring device, and a jig was placed at a position where the tip of the cone abuts on the flat and exposed upper surface of the whipped cream at the opening of the container. The clasp was then removed to release the jig and dropped vertically downward. After that, the judgment unit detects the movement of the jig, and the timer automatically operates via the judgment unit, and after 5 seconds, the position of the jig (displacement amount from the start of measurement of the jig to the end of measurement) and hardness are changed. It was fixedly displayed on the display.
When the hardness was measured 5 times by the above procedure and the measurer was changed, the standard deviation was 0.707.

(Example 2)
The hardness of the whipped cream is measured in the same manner as in Example 1, the signal from the determination unit after releasing the jig is taken into the computer, and the data of the position of the jig (displacement amount from the start of measurement) is continuously recorded. did. When the time was plotted on the horizontal axis and the position information was plotted on the vertical axis, a falling waveform was obtained. By using the approximate expression obtained from the waveform and arbitrary position data of the waveform at 0 to 5 seconds, the hardness could be estimated in a measurement time shorter than the difference of 5 seconds. The approximate expression was a quadratic polynomial, and the standard deviation of hardness calculated using the position data after 3 seconds was 2.083. The difference between the average hardness measured in Example 1 and the average hardness calculated in Example 2 was 0.2.

(Example 3)
The hardness of butter harder than whipped cream was measured in the same manner as in Example 1. However, the weight of the jig was increased to make the weight of the jig 260 g. The measurement time was set to 5 seconds.
When the hardness was measured 5 times by the above procedure and the measurer was changed, the standard deviation was 1.304.

(Example 4)
The hardness of the meringue, which is softer than the whipped cream, was measured in the same manner as in Example 1. However, the mass of the jig was reduced to 9 g by reducing the amount of weight contained in the jig. The measurement time was set to 3 seconds.
When the hardness was measured 5 times by the above procedure and the measurer was changed, the standard deviation was 2.074.

In Comparative Example 1, the measured values of the hardness of the whipped cream varied greatly due to mechanical interference when the jig was locked 5 seconds later, individual differences in timekeeping, and mechanical play of the dial gauge.
In Example 1, there was less variation in the measured hardness of the whipped cream as compared with Comparative Example 1.
In Example 2 in which the hardness of butter harder than whipped cream was measured, and in Example 3 in which the hardness of meringue softer than whipped cream was measured, there was little variation in the measured values.

1 Semi-solid food hardness measuring device, 2 jigs, 3 holders, 4 non-contact sensors, 5 timers, 6 judgment parts, 7 display parts, 8 jig holders, 9 support rods, 10 supports, 11th 1 arm part, 12 second arm part, 13 sample table, 14 level, 15 horizontal adjustment screw, 21 cone (entrance part), 22 rod, 23 lid part, 81 through hole, 82 clasp, 100 semi-solid food , 110 container

Claims (11)

A jig with an entry part and
The jig is placed at the measurement start position where the tip of the approaching portion abuts on the upper surface of the semi-solid food with the tip end side of the approaching portion facing vertically downward, and is held releasably. With a holder
A non-contact sensor that detects the position information of the jig and outputs the detection result,
A timer that starts measurement for a predetermined time set in advance when a trigger signal is input and outputs an end signal when the predetermined time elapses.
The time when the jig is released and begins to fall is regarded as the start of measurement, the trigger signal is output, the time when the end signal is input is the end of measurement, and the jig is based on the detection result from the sensor. A semi-solid food hardness measuring device comprising a determination unit for determining a displacement amount from the start of the measurement to the end of the measurement. The hardness measuring device for a semi-solid food according to claim 1, further comprising a display unit for displaying the determination result of the determination unit. The sensor constantly detects the position information of the jig even before the jig is released.
The determination unit constantly determines the displacement amount per unit time of the jig based on the detection result from the sensor, and starts the measurement when the displacement amount per unit time becomes larger than a preset threshold value. The device for measuring the hardness of a semi-solid food according to claim 1 or 2, which is regarded as time. The device for measuring the hardness of a semi-solid food according to any one of claims 1 to 3, wherein the weight of the jig is less than 100 g. The device for measuring the hardness of a semi-solid food according to any one of claims 1 to 3, wherein the weight of the jig exceeds 100 g. The hardness measuring device for a semi-solid food product according to any one of claims 1 to 5, wherein the approach portion has a conical shape with an apex angle of 30 to 50 °. The hardness measuring device for a semi-solid food product according to claim 6, wherein the height of the entry portion is 15 to 60 mm. The jig includes an approach portion, a tubular rod located on the base end side of the approach portion and formed coaxially with the approach portion, and a lid portion detachably attached to the base end of the rod. With
Any of claims 1 to 7, wherein a space communicating with the inner hole of the rod is formed inside the approach portion, and a weight for adjusting the mass of the jig can be accommodated in the space. The device for measuring the hardness of a semi-solid food product according to item 1. The jig provided with the approaching portion can be released by arranging the jig with the approaching portion vertically downward at the measurement start position where the tip of the approaching portion abuts on the upper surface of the semi-solid food. And the steps to hold in
A step of detecting the position information of the jig by a non-contact type sensor, and
The step of releasing the jig and dropping it,
A step of activating a timer by regarding the time when the jig is released and starting to fall as the start of measurement and measuring a predetermined time set in advance, and
A step in which the measurement ends when the predetermined time elapses after the timer is activated, and
It is characterized by comprising a step of determining the displacement amount of the jig from the start of the measurement to the end of the measurement based on the position information detected by the sensor, and determining the hardness of the semi-solid food. , A method for measuring the hardness of semi-solid foods. The position information of the jig is always detected by the sensor before the jig is released, the displacement amount of the jig per unit time is determined based on the detection result by the sensor, and the displacement amount per unit time is determined. The method for measuring the hardness of a semi-solid food according to claim 9, wherein a time when the value becomes larger than a preset threshold value is regarded as the start of the measurement. Steps to whip liquid cream to make whipped cream,
A step of measuring the hardness of the whipped cream using the hardness measuring device for a semi-solid food product according to any one of claims 1 to 8.
A step of determining whether or not the measured hardness is within a desired range, and
A method for producing a food product, which comprises a step of producing a food product using a whipped cream determined to have a hardness within a desired range.

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