JP2001095408A - Method for controlling whip in cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a controlling method for cream whipping that is automatically stopped at the optimum state according to the kinds of the creams and to the use. SOLUTION: The objective controlling method for cream whipping comprises the step for measuring the electric power consumed to the whipping time, when a cream is automatically whipped, the step for calculating the primary or secondary regression coefficients on the data of the electric power consumed in a prescribed time duration and for calculating the difference between the time when the primary or secondary regression coefficient becomes zero and the time when the electric power consumed becomes maximum, the step for deciding the relation between the time duration and the time difference by repeating the calculation of the primary or secondary regression coefficient at a plurality of different time duration, the step for deciding the time duration corresponding to the time difference between the time when the automatic whipping is stopped and the time when the power consumption reaches the maximum, and the step for stopping the automatic whipping at the time when the primary or secondary regression coefficient becomes zero in the decided time duration, when a cream is newly subjected to the automatic whipping.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a whipping control method for creams which stops automatic whipping in a desired whipping state.

[0002]

2. Description of the Related Art Whipping of creams usually proceeds as follows. At the beginning of the whip, even if you take in air bubbles,
Due to the low viscosity of the cream, the air bubbles are easily coalesced, broken and unstable. With the progress of whipping, the emulsified film of fat globules is partially destroyed, and naked fat or protein surrounds the bubbles and gradually increases in volume, and the viscosity increases accordingly. Eventually, it takes in very fine air bubbles and maximizes volume. Continued whipping reduces the volume slightly but increases the viscosity and maximizes hardness. Thereafter, both the volume and the hardness (viscosity) decrease, and the cream causes so-called rough skin, and ends in a butter-like state.

[0003] When whipping creams, the optimum condition of the whipping differs depending on the purpose even for the same cream. For example, when used for mousse, the cream is preferably terminated in a state where the volume of the cream is large and the viscosity is low, and when used as a topping or decoration, it is preferable to terminate in a state where the viscosity is high. However, whipping of creams is usually completed in about 4 to 10 minutes, during which the physical property changes are very severe. For this reason, it is very difficult to find the optimum state of the whip according to the application while visually confirming such a change in the physical properties, and it is necessary to have a skilled craftsman.

For this reason, methods for automatically detecting the optimum state of the whip are being studied, and for example, the following techniques are known. A motor, a ball and a beater relatively movable by driving the motor, a start signal and at least a first signal;
A switching device for switching the motor on and off under each control of the stop signal, torsion measuring means for outputting a torsion signal which is a measured amount of torque required for driving, and outputting at least a first stop signal in response to the torsion signal In a food processor including a signal processing unit, the signal processing unit differentiates the torsion signal once or twice and outputs a first-differential torsion signal or a twice-differential torsion signal. A first comparing means for comparing the decision signal with the reference signal and outputting a first stop signal when the decision signal exceeds the reference signal, a first derivative torsion signal, a second derivative torsion signal, and a product signal thereof Etc. function as a decision signal (Japanese Patent Application Laid-Open No. 5-26102)
No. 6).

[0005]

However, according to the technique disclosed in Japanese Patent Application Laid-Open No. Hei 5-261,026, the point where the torsion signal curve (corresponding to the hardness of whipped cream) is maximum (one-time differential coefficient is 0), and the change of the curve is obtained. Whipping can be completed only at a curved point (the second derivative is 0) or the like, and whipping cannot be completed in an optimal state according to the type and use of the cream. Also, when you actually whipping creams, the shape of balls and beaters, the temperature at the time of whipping,
Due to various factors such as vibration of the ball during whipping, the torsion signal curve is not mathematically a smooth curve, but often has a locally uneven shape. For this reason,
In some cases, a once-differential torsion signal or a twice-differential torsion signal is output at a point other than the maximum point and the inflection point of the torsion signal curve. In such a case, the whip cannot be terminated in an optimal state. .

[0006] Further, even when the same cream is whipped, the whipping time is changed only by a slight change in the storage temperature and storage time of the cream before whipping, the temperature of the cream at the time of whipping, the number of rotations of the beater, and the like. In many cases, the relationship between and the whipped state changes greatly. For this reason, in the above-mentioned food processor, even if it is programmed to output the first stop signal a predetermined time before the time when the torsion signal curve becomes maximum, the whipping of the cream does not always end in an optimum state. There is.

Accordingly, an object of the present invention is to provide a whipping control method for creams, which can automatically end whipping in an optimum state according to the type and use of the cream.

[0008]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventor has found that the power consumption data with respect to the whipping time when whipping creams is used, and the regression coefficient with respect to the whipping time with a fixed time width. As a result, it was found that the regression coefficient becomes 0 near the time when the power consumption becomes maximum, and that when the time width is changed, the time when the regression coefficient becomes 0 also changes. Then, the relationship between the time difference between the time when the regression coefficient becomes 0 and the time when the power consumption becomes maximum and the time width is determined. Then, from the relationship, the time when the desired whipping state is reached and the power consumption are determined. Determine the time width corresponding to the time difference from the maximum time, and when whipping such creams newly, stop the whipping at the time when the regression coefficient in the time width becomes 0, the optimal state The inventors have found that whipped cream can be obtained, and have completed the present invention.

That is, according to the present invention, there is provided a step of automatically whipping creams to measure the power consumption with respect to the whipping time, and calculating a linear regression coefficient with respect to the whipping time in a fixed time width for the power consumption data. Calculating a time difference between the time when the coefficient becomes 0 and the time when the power consumption is maximized; calculating the primary regression coefficient and calculating the time difference in a plurality of different time widths; Determining the relationship between the time width and the time difference, and determining the time width corresponding to the time difference between the time during which the automatic whipping is stopped and the time when the power consumption is maximized; and Stopping the automatic whip when the primary regression coefficient becomes 0 within the determined time width when a new type is automatically whipped. There is provided a whip control method of the kind. The present invention also provides a whipping control method for creams, wherein a second-order regression coefficient is calculated instead of a first-order regression coefficient in the above method.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In the method for controlling whipping of creams according to the present invention, first, whipping time of creams is automatically determined to determine the relationship between whipping time and power consumption. The creams may be any of a fresh cream in which fats and oils are composed only of milk fat, a synthetic cream composed of a combination of milk fats and vegetable fats and oils, and a vegetable cream composed only of vegetable fats and oils. There is no particular limitation on the fat percentage of the cream. What is automatic whipping?
This means that the device is not manually stirred but is whipped under a certain condition using an apparatus, and there is no particular limitation on the apparatus used.

The power consumption is an index of hardness or viscosity when whipping creams. A known measuring instrument can be used for measuring the power consumption, but a measuring instrument capable of measuring a change in the physical properties of the cream with a light load is preferable, and examples thereof include a load sensor manufactured by Elphi.

Next, for the obtained power consumption data, a primary regression coefficient for each whip time is calculated with a fixed time width, and a time difference between the time when the primary regression coefficient becomes 0 and the time when the power consumption becomes maximum is calculated. Is calculated. The linear regression coefficient of power consumption for n times can be obtained as follows.

[0013]

Embedded image

[0014]

(Equation 1)

(Where xi indicates each time and yi indicates each power consumption). Using these, the variance σx ² and covariance σxy at each time are

[0016]

(Equation 2)

[0017]

Embedded image

[0018]

(Equation 3)

## EQU1 ## The calculation of the linear regression coefficient with respect to the whip time in a certain time width is performed as follows.
First, based on a certain time, a first-order regression coefficient of power consumption from a certain time to a certain time later (a certain time width, hereinafter referred to as “regression time”) is calculated. This regression time can be arbitrarily selected depending on the type of creams, whipping conditions, and the like, but is generally preferably 1 to 40 seconds, and is preferably 2 to 40 seconds.
30 seconds are more preferable, and 3 to 20 seconds are particularly preferable. When whipping fresh cream, 3 seconds, 5 seconds, 10 seconds,
15 seconds and 20 seconds are most preferred. Power consumption data within the regression time used to calculate the primary regression coefficient is:
Preferably 0.2-5 seconds, more preferably 0.3-3
It is data at a fixed time interval of second, particularly preferably 0.5 to 2 seconds. Then, from the reference time, preferably 0.5 to 5
The second regression coefficient is calculated using the same regression time as above, with a second, particularly preferably 1 to 3 seconds after, as a new reference time. ). Further, a primary regression coefficient is calculated using the same regression time as the above, as a new reference time after the reference time difference from the new reference time. Repeat this.

Next, the linear regression coefficient calculated above is 0
Find the time to be. Here, the time at which the primary regression coefficient becomes zero is the time at the end of the regression time at which the primary regression coefficient becomes zero. Next, the time difference between the time when the primary regression coefficient becomes 0 and the time when the power consumption becomes maximum (the time when the primary regression coefficient becomes 0-the time when the power consumption becomes maximum, hereinafter referred to as a “regression time peak time difference”). calculate.

Next, the primary regression coefficient is calculated in the same manner as above except that the regression time is set to a time different from the above case, the time at which the primary regression coefficient becomes 0 is determined, and the regression time peak time difference is calculated. Is calculated. This is done with a plurality of different regression times, more preferably 3 or more, particularly preferably 5 or more. From the data thus obtained,
A relationship between the regression time and the regression time peak time difference is determined (data indicating a relationship between a plurality of regression times and each regression time peak time difference is hereinafter referred to as a “regression time peak time difference database”).

Then, using the obtained regression time peak time difference database, the whipping state of the cream, which has been confirmed by the whipping, reaches the optimum state (time to stop the automatic whipping) and the maximum power consumption. A regression time (hereinafter, referred to as a "required regression time") corresponding to a time difference from the time (time required to be in an optimum state-maximum power consumption arrival time, hereinafter, referred to as "maximum peak time difference") is obtained.

FIG. 1 is an example showing the relationship between whip time and power consumption near the time when the power consumption is maximum. In FIG. 1, the rate of increase in power consumption decreases as the power consumption approaches the maximum power consumption. In general, the time to be in the optimum whip state is the time to reach the maximum power consumption or earlier,
Although the maximum peak time difference is negative, when the creams show a whipping pattern as shown in FIG. 1, the regression time peak time difference generally increases monotonically from negative to positive as the regression time increases. The required regression time can be obtained from the time peak time difference database. The use of a computer incorporating a pre-programmed microprocessor makes it possible to perform such a series of steps with high precision and ease. Such an electronic computer may be input so that the automatic whip is stopped when the primary regression coefficient becomes 0 in the required regression time.

Next, the above cream is newly whipped. The power consumption data of the cream is measured in the same manner as described above, and when the primary regression coefficient becomes 0 in the required regression time, the automatic whipping device automatically stops whipping. Thereby, the whipping of the cream can be automatically stopped very close to the optimum whipping state.

FIG. 2 is another example showing the relationship between the whip time and the power consumption near the time when the power consumption becomes maximum. In FIG. 2, the rate of increase in power consumption increases as the power consumption approaches the maximum power consumption. When the creams show a whipping pattern as shown in FIG. 2, the regression time peak time difference generally monotonically increases at 0 or more, or monotonically increases from a negative value very close to 0, as the time width increases. .
Therefore, in the case of creams having a whipping pattern as shown in FIG. 2, the maximum peak time difference does not exist in the regression time peak time difference database, and the required regression time may not be obtained. In such a case, a secondary regression coefficient may be calculated from the power consumption data instead of the primary regression coefficient. That is, for a cream showing a whipping pattern as shown in FIG. 2, except that a secondary regression coefficient is calculated instead of a linear regression coefficient, the same operation as above is performed, so that the optimum whipping state is very close to the whipping state. The whipping of the cream can be stopped automatically.
FIG. 3 shows a flowchart of such a series of steps.

[0026]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Example 1 5 L of fresh cream (40% fat) was placed in a 20 L vertical mixer (manufactured by Kanto Mixer), and whipping was started at 5 ° C. FIG. 1 shows power consumption data from 300 seconds to 370 seconds from the start of whipping. The power consumption data was measured using a load sensor G3 manufactured by Elphi (the same applies hereinafter). Next, for the power consumption data, the primary regression coefficients were calculated for each regression time, with the regression times being 3, 5, 10, 15, and 20 seconds and the reference time difference being 1 second. The regression time peak time difference was calculated from the obtained primary regression coefficients, and the regression time peak time difference database was determined. The regression time peak time difference database is shown in FIG. When the regression time is 3 seconds, the regression time peak time difference is-
It is 21 seconds, which indicates that the required regression time can be obtained by calculating the primary regression coefficient. When the maximum cream time was set to 0 second and the whipped cream was whipped under the same conditions, the whipping was stopped automatically within the time ± 1 indicating the maximum power consumption. Also, when the maximum peak time difference was set to -3 seconds and -8 seconds, the whip stopped automatically within ± 1 second when the primary regression coefficient became 0 at each required regression time.

Example 2 1 L of fresh cream (fat ratio: 45%) was placed in a 4 L vertical mixer (manufactured by Shinagawa Kogyosho) and whipping was started at 5 ° C.
FIG. 2 shows power consumption data from 270 seconds to 310 seconds of the start of whipping. Next, regarding the power consumption data,
The primary regression coefficients were calculated for each regression time, with the regression times being 3, 5, 10, 15 and 20 seconds and the reference time difference being 1 second. The regression time peak time difference was calculated from the obtained primary regression coefficients, and the regression time peak time difference database was determined. FIG. 5 shows a regression time peak time difference database using the primary regression coefficients. The regression time peak time difference is 1 to 12 seconds and there is no time range before the peak,
It can be seen that the required regression time cannot be obtained even if the primary regression coefficient is calculated. Thus, a secondary regression coefficient was calculated at each regression time, and a regression time peak time difference was calculated from the regression time peak time difference database. FIG. 5 shows a regression time peak time difference database using a secondary regression coefficient. Regression time peak time difference is -3 to 5 seconds,
It can be seen that the required regression time can be obtained by calculating the secondary regression coefficient. When the maximum peak time difference was set to 0 second and the whipped cream was whipped under the same conditions, the whipping was automatically stopped within the time ± 1 indicating the maximum power consumption. When the maximum peak time difference is set to -3 seconds, the time required for the secondary regression coefficient to become 0 at the required regression time ±
The whip stopped automatically within 2 seconds.

As is clear from FIGS. 1 and 2, when whipping an actual cream, the whipping pattern is not a smooth curve. Therefore, it is difficult to control the optimum state of the whip on the basis of these times even when calculating the time when the first or second differentiation becomes 0 from such a curve.

[0030]

According to the method of the present invention, when the creams are automatically whipped, the whipping can be automatically stopped in a state very close to a desired whipping state.

[Brief description of the drawings]

FIG. 1 is an example showing a relationship between a whip time and a power consumption near a time when the power consumption is maximum.

FIG. 2 is another example showing the relationship between whip time and power consumption in the vicinity of the time when the power consumption is maximum.

FIG. 3 shows a flow sheet of the cream whipping control method of the present invention.

FIG. 4 shows a regression time peak time difference database of Example 1.

FIG. 5 shows a regression time peak time difference database of Example 2.

Claims (2)

[Claims] 1. A step of automatically whipping creams to measure power consumption with respect to a whipping time; and calculating a first-order regression coefficient with respect to the whipping time with a constant time width for the power consumption data. Calculating the time difference between the time at which the power consumption becomes maximum and the time at which the power consumption is maximized; calculating the primary regression coefficient and calculating the time difference at a plurality of different time widths; and determining the relationship between the time width and the time difference. Determining the time width corresponding to the time difference between the time at which the automatic whipping is stopped and the time at which the power consumption is maximized, based on the relationship between the time width and the time difference; and A step of stopping the automatic whipping when the linear regression coefficient in the determined time width becomes 0 when the automatic whipping is performed, and whipping the creams. Method. 2. The method for controlling whipping of creams according to claim 1, wherein a second-order regression coefficient is calculated instead of the first-order regression coefficient.