JP2001336990A - Method for controlling temperature in food manufacturing process and its device for measuring temperature - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for controlling a temperature in a food manufacturing process capable of appropriately sampling a typical inside temperature of a food without damaging appearance and taste of the food and appropriately controlling a temperature by utilizing data on respective measured temperatures of a large number of foods in a food manufacturing process for dealing with a large number of processed foods and preserved foods. SOLUTION: The method for controlling a temperature in the food manufacturing process for dealing with a large number of foods includes a step for inserting a probe-shaped sensor 40 provided with a temperature sensing part 35 on a tip into an inside of a measuring object 8 of its temperature such as foods, a step for sampling the inside temperature of the measuring object 8 of its temperature by operating a switch of a sampling switch 10 while monitoring the inside temperature detected by the temperature sensing part 35, a step for statistically processing data on sampled measured temperature, and a step for controlling a temperature on the basis of the statistically processed data.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a temperature control method in a food production process which can control the temperature based on the internal temperature of each food in the case of temperature control in a food production process when cooking or storing food. The present invention relates to a temperature measuring device used in this temperature management method.

[0002]

2. Description of the Related Art When a large amount of food is cooked or stored, it is important to control the temperature of these foods from the viewpoint of hygiene. Temperature control for various foods
It is not enough to simply control the temperature of the environment. It is necessary to know the internal temperature of each food and control the temperature based on the internal temperature.

For example, foods such as hamburgers and croquettes are relatively easy to be made to have the same shape and the same material. However, fried shrimp and cutlet have the same shape and size of shrimp and meat. In fact, if food products with different shipping locations, transportation routes, cool-down periods, etc. are collected, it is possible to accurately determine the temperature condition of the food products using only the environmental temperature during food production. I can't do it.

[0004] Therefore, in the heat treatment for frying, baking, and boiling these foods, the temperature of the heat treatment is controlled based only on the environmental temperature such as the temperature of the frying oil, the temperature of the heating atmosphere, and the temperature of the boiling water. In this case, the influence of the shape and history of each food item appears, making it difficult to perform necessary heat treatment. In addition, it has been recognized that it is important to perform fine temperature control in order to maintain freshness and taste even in frozen storage of foods and the like. In addition, in this heat treatment, the internal temperature rise is targeted, but in the frozen preservation process, on the contrary, the internal temperature drop is targeted.

[0005] In particular, in the case of food production, if some foods are insufficiently heated or insufficiently frozen, not only taste problems but also hygiene problems are developed.
Sufficient temperature control is essential.

[0006]

Therefore, it is necessary to control heating by using data measured for each food, but it is necessary to overcome the following problems.

First, in a food for measuring the internal temperature,
Since there is a temperature difference between the internal parts, it is a problem to measure and sample the temperature of which part, and how to detect the temperature of the necessary part of the food without impairing the appearance and taste of the food. There's a problem.

Further, when a large number of foods are handled in a batch operation, even if a large number of individual temperature measurement data are arranged, it is difficult to determine which temperature measurement data should be used as a reference. It cannot be used for temperature control. This problem is particularly important in a food manufacturing process such as a heat treatment since defective products are continuously generated unless the measures are taken in real time.

[0009] Since these problems cannot be solved by the conventional temperature management method, the present inventors have studied the following and arrived at the present invention.

First, regarding the measurement of the internal temperature of food,
Using a temperature measuring device equipped with a needle-shaped sensor having a temperature-sensitive part at the tip, insert the needle-shaped sensor into each food, insert the temperature-sensitive part inside the food, and detect the detected temperature. By moving the insertion position of the needle-like sensor while watching the temperature, the representative temperature of the food was measured, and the measured value was sampled as data for temperature management to cope with the problem.

Next, in order to handle a large number of foods, instead of dealing with temperature control using temperature measurement data of individual foods, statistical processing is performed once, and statistical values such as average temperature, standard deviation, maximum value, minimum value, etc. are processed. By using the above data, it was decided to facilitate the situation judgment.

[0012] Further, these statistical data are useful values for temperature control because a temporal change can be detected by gradually shifting a sampling range used for statistical processing over time. .

[0013] Further, the temperature measuring device which makes this temperature management method practicable has the following problems, and it is necessary to solve them.

Since the needle-like sensor necessary for measuring the internal temperature of the food is inserted into the object to be measured, it must be made as small as possible in diameter so as not to form a large hole in the object to be measured. However, on the other hand, it is necessary to insert this needle-shaped sensor even into a relatively hard temperature measurement target such as a frozen product. It is necessary to make it robust so that the tip does not remain in the horn.

Therefore, the wires 31 and 32 of the thermocouple sensor are inserted into a metal tube 34 made of stainless steel or the like as shown in FIG. A temperature sensing portion 35 is formed, and magnesia (MgO) or alumina (Al
_With only the sheath thermocouple 30 firmly filled with an inorganic insulating material such as ₂ O ₃ ) 33, there is a problem that the strength is insufficient.

Therefore, as shown in FIG.
A tapered tube 51 having a thick root is formed.
A needle thermocouple 30 is inserted through a
However, in the manufacture of the tapered tube 51, the inside diameter of the through hole through which the sheath thermocouple 30 is inserted is small, and the outside diameter cannot be too large. It has been found that the workability is extremely poor because it becomes very difficult, and that it is necessary to cut a thick-walled pipe in order to form a tapered shape.

Furthermore, since the tapered needle-shaped sensor made by this cutting process is hard to bend and is easily broken when it is bent by applying a lateral force, care must be taken so that no bending moment is generated. There is a problem that it is necessary to perform the temperature measurement operation, and the operator cannot perform the temperature measurement operation with confidence.

Therefore, the present inventors have developed a temperature measuring device provided with a needle sensor having a multi-tube structure, and have addressed these problems.

The present invention has been made in view of the above circumstances and has been made in order to solve the above-mentioned problems. A temperature control method in the food manufacturing process that can properly sample the representative internal temperature of food without impairing the taste and taste, and that can perform appropriate temperature control using individual temperature measurement data of many foods To provide.

A second object of the present invention is to reduce the size of a hole left in a temperature measuring object which can be used when measuring the internal temperature of a temperature measuring object such as processed food or preserved food. ,
It is an object of the present invention to provide a temperature measuring device provided with a needle-shaped sensor having a temperature-sensitive portion on a tip side which is hard to break and safe.

[0021]

SUMMARY OF THE INVENTION In order to achieve the above object, a temperature control method in a food manufacturing process is a temperature control method in a food manufacturing process in which a large number of temperature measuring objects such as foods are handled. Inserting a needle-shaped sensor provided with a temperature-sensitive part on the tip side inside each temperature-measuring object, and watching the internal temperature of the temperature-measuring object detected by the temperature-sensitive part,
By operating the sampling switch,
The method includes the steps of sampling the internal temperature of each temperature measurement target, statistically processing the sampled temperature measurement data, and managing the temperature based on the statistically processed data.

According to the temperature control method in the food manufacturing process, a large number of foods must be
When performing heat treatment or freezing treatment, it is not only necessary to measure and control the environmental temperature, but also to make individual foods a temperature measurement target, measure the internal temperature of this temperature measurement target, and finely control the temperature. it can.

In particular, since the needle-shaped sensor is used, the internal temperature of the object to be measured can be reliably measured deeply. Moreover, since the needle-shaped sensor leaves only a small trace after being removed, the external appearance is reduced. There is almost no loss.

Further, since the sampling switch is operated while monitoring the internal temperature, necessary data can be sampled reliably. In addition, this sampled data is statistically processed, and the temperature is controlled with statistical data such as average value, deviation value, maximum value, minimum value, etc. The food can be manufactured while directly grasping the temperature of each food and finely controlling the temperature based on the temperature. Therefore, high-quality food can be manufactured.

In particular, by detecting the temporal change of these statistical data, the temporal fluctuation of the temperature under the present control can be accurately grasped. Therefore, the heating means such as a heater and the refrigeration means such as a cooler can be used. Appropriate control can be performed by feedback control or the like, and temperature control can be performed in real time.

The temperature measuring device for achieving the above object is constituted as follows.

2) It is formed by having a needle-shaped sensor provided with a temperature-sensitive part on the tip side and a sampling switch. By inserting the needle-shaped sensor into a temperature measuring object and operating the sampling switch, , Configured to sample the temperature detected by the temperature sensing unit.

According to this temperature measuring device, since the needle-shaped sensor is used, the internal temperature of the object to be measured can be easily measured deeply.
Only necessary data can be freely sampled.

3) In the above temperature measuring device,
The needle-shaped sensor protrudes from the distal end of a handy type main body and is fixed to the main body, and the needle-shaped sensor is an elongated sensor main body and a cover body having a thin distal end housing the elongated sensor main body therein. It is formed by forming.

Since the needle-shaped sensor is fixed to the hand-held type main body, the needle-shaped sensor is stabbed into the object to be measured while holding the main body by hand, so that the temperature-sensitive part is set to the object to be measured. Since it can be easily inserted into an object, it is a convenient temperature measurement device when sampling needs to be performed with human judgment.

Moreover, since the elongated sensor body is housed in a cover body having a thin tip, it is easy to insert the sensor body into a temperature measuring object, and the trace after the needle sensor is removed becomes small.

4) Alternatively, in the above-mentioned temperature measuring device, the needle-like sensor is formed of an elongated sensor main body and a cover housing the elongated sensor main body inside, and the covers have different diameters. A plurality of reinforcing pipes are formed in a multi-layered structure, and the reinforcing pipes are formed in a step-like manner by retreating as the diameter thereof is increased, and the number of layers of the reinforcing pipes increases toward the rear end. It is formed in a multi-tube structure.

In this needle-shaped sensor, a reinforcing pipe whose length is sequentially shortened as the diameter increases is prepared, and a narrow sensor body is penetrated into the reinforcing pipe having the smallest diameter among the pipes. The reinforcing pipe having the minimum diameter is further inserted through a reinforcing pipe having an inner diameter slightly larger than the outer diameter, and is repeated several times as necessary to form a multi-pipe structure.

[0034] The reinforcing pipes, which are successively shortened as the diameter increases, are arranged in multiple layers, and the rear end sides of the reinforcing pipes are aligned so that the front end side can be easily formed in a stepped shape. it can.

The reinforcing pipe is fixed by fitting, welding, adhesive or the like, and the space between the reinforcing pipe and the elongated sensor body is filled with a thermosetting resin or the like, so that the food juice or the like is removed. This prevents moisture and oil from entering the gaps between the reinforcing pipes and causing unsanitary conditions.

When using a frozen food or the like for a particularly hard temperature measuring object, it is necessary to provide a temperature sensing part at the forefront and to enter the food while receiving a large force from the temperature measuring object. Therefore, it is not always necessary to provide the temperature-sensitive part at the forefront of the needle shape, but it is preferable to provide the temperature-sensitive part at a position slightly retreated from the tip to protect the temperature-sensitive part.

According to this configuration, since the tip side of the needle-shaped sensor is formed in a step-like shape, the size of the hole left in the temperature measuring object after the needle-shaped sensor is pulled out becomes small,
It looks good because it hardly impairs the appearance,
Since this needle-shaped sensor has a multi-tube structure at the base side, it is easily bent and hardly broken, so that the internal temperature of food can be safely measured.

The needle-shaped sensor is formed so as to be sequentially shortened as the length of the reinforcing pipe is increased, and inserted at the root side so that the reinforcing pipes are assembled into a multi-pipe. Since they only need to be fitted, cutting is not required, and the manufacturing method is greatly simplified. Therefore, it can be manufactured at low cost.

5) In the above-mentioned temperature measuring device, the temperature sensing part is formed by a thermocouple.

The temperature-sensitive part of the needle-shaped sensor includes a thermocouple using the Seebeck effect at a junction of dissimilar metals, a metal resistance thermometer using a change in electric resistance value with temperature, and a fluorescent substance with temperature. A fluorescent optical fiber thermometer or the like utilizing the change in fluorescence relaxation time can be used. However, if a thermocouple is used, a simple device can be used for both the structure and the temperature conversion unit.

[0041]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view showing a temperature control method in a food manufacturing process according to an embodiment of the present invention;

[Temperature Measuring Apparatus] First, the temperature measuring apparatus will be described. As shown in FIG. 1, this temperature measuring apparatus 1 has a needle-shaped sensor 40 having a temperature-sensitive portion 35 on the tip end surface of a main body 2. The main body 2 is provided with a push button switch 10 on the front side of the main body 2. Also, this body 2
The lead wire 6 extends from the rear end face of the device and is connected to a temperature display device and a data processing device (not shown).

The temperature sensing portion 35, the temperature display device and the data processing device can be implemented by a known device. For example, when the temperature sensing portion 35 is formed by a thermocouple, the temperature display device is a thermoelectric device. An existing device that can convert the thermoelectromotive force of the sensor to temperature and display the temperature may be used.The data processing device is equipped with a microcomputer and other statistical processing calculation programs and control calculation programs, and inputs and outputs temperature measurement data and control data. A well-known device equipped with an input / output board capable of performing the above operations may be used.

Then, the front side (rear side) of the main body 2 is formed in the grip portion 5, and while holding the grip portion 5 with one hand,
The needle-shaped sensor 40 on the tip side is formed so that it can be inserted into the temperature measuring object 8 such as food.

The push button switch 10 is turned on or off when the pressing portion 21 is pressed with the fingertip 30.
What is necessary is to return to the original state when the pressing force applied to the pressing portion 21 is removed and to be in the OFF or ON state, and it can be formed by a normal push button switch. The result of this ON / OFF operation is transmitted via a code line 6 to a temperature display device and a data processing device (not shown).

By pushing this push button switch 10 while watching the detected temperature displayed on the temperature display device,
The temperature detected at the time of pressing is adopted as a sampling value, and this sampling value is sent to a data processing device such as a microcomputer, and is statistically processed in the data processing device.

[Needle Sensor] The needle sensor 40 is
As shown in FIGS. 1 to 3, a plurality of reinforcing pipes 4 for sequentially increasing the diameter of an elongated sheath thermocouple (elongated sensor main body) 30.
1, 42, and 43, and the reinforcing pipes 41, 42, and 43 are retracted as the diameter of the tip ends increases.
The front end is formed in a step shape, and the rear end is formed in a multi-tube structure.

That is, the wires 31 and 32 of the thermocouple sensor are put in the metal tube 34 and the distal ends are connected to form a temperature sensing portion 35, and the inorganic insulating material such as magnesia or alumina is placed in the metal tube 34. The first reinforcing pipe 41 having an inner diameter slightly larger than the outer diameter of the sheath thermocouple, and the outer diameter of the first reinforcing pipe 41 being slightly larger than the outer diameter of the sheath thermocouple 30 in which the sheath thermocouple 33 is firmly filled. A second reinforcing pipe 42 having a large inner diameter and a third reinforcing pipe 43 having an inner diameter slightly larger than the outer diameter of the second reinforcing pipe 42 are sequentially fitted to form a multiple pipe structure.

At this time, the first reinforcing pipe 41
The second reinforcement pipe 42 is shorter than the first reinforcement pipe 41, and the second reinforcement pipe 42 is shorter than the first reinforcement pipe 41. As a result, these reinforcing pipes 41, 42, 43
When assembling into a multi-pipe structure with the base side aligned, the front end side becomes step-like, the front end side becomes thin and the base side becomes thick.

After the reinforcing pipes 41, 42 and 43 are fitted, the reinforcing pipes 41, 4 and 4 are made of thermosetting synthetic resin.
2 and 43, and between the elongated sensor body 40, so that the juice, moisture, oil, etc. of the food is filled between the reinforcing pipes 4.
It is possible to prevent unsanitary from entering the gap between 1, 42 and 43.

According to the needle-shaped sensor 40 having this configuration, the distal end has a small diameter and has a structure that is very strong against the bending moment applied to the distal end, and the length of the reinforcing pipes 41, 42, 43 Are formed so as to be sequentially shortened as the diameter is increased, and the reinforcing pipes 41, 42, 43 need only be inserted through each other so as to form a multi-layered pipe. Yes, and can be manufactured at low cost.

In addition, when the possibility of generating a large bending moment is low in the case of a soft food or the like, the lamination range of the reinforcing pipes 41, 42, 43 is reduced at the distal end, and the thin portion at the distal end is lengthened. However, when a large bending moment is likely to be generated, the stacking area of the reinforcing pipes 41, 42, and 43 is extended to the distal end side, and the thin portion on the distal end side is shortened, so that the needle having appropriate thinness and strength is provided. The configuration of the shape sensor 40 can be simplified.

When a needle sensor 40 having a temperature sensing portion 35 such as a thermocouple provided at the distal end of this configuration is used, the size of the hole left by the needle sensor 40 in the temperature measuring object 8 is reduced. Since the needle-shaped sensor 40 is strong and hard to break, the internal temperature of the temperature measuring object 8 can be safely measured.

In addition, particularly hard temperature measuring objects 8 such as frozen foods
When used, the temperature sensing part 35 does not necessarily have to be provided at the forefront and enter while receiving a large resistance from the temperature measuring object 8. A part is provided to protect the temperature sensing part 35.

[Temperature Management Method in Food Manufacturing Process] Next, a temperature management method in the food manufacturing process using the temperature measuring device 1 having the above configuration will be described.

First, a temperature sensing portion 35 is provided inside each temperature measuring object 8.
In the step of inserting the needle-shaped sensor 40 provided at the tip end side, the grasping part 5 of the temperature measuring device 1 is grasped, and the fingertip 30 of the thumb is placed on the pressing part 21 of the sampling switch 10. The sensor 40 is inserted into the temperature measuring object 8 such as a food, for example, a freshly fried croquette, and the temperature sensing unit 35 is inserted into the temperature measuring object 8.

Next, while observing the internal temperature of the temperature measuring object 8 detected by the temperature sensing section 35, the sampling switch 10
In the step of sampling the internal temperature of each temperature measuring object 8 by operating a switch, the push button switch 1 is checked while watching the temperature display of a temperature display device (not shown).
By pressing the zero pressing portion 21, the measurement temperature of the temperature measuring object 8 is sampled. The sampled data is sent to a data processing device (not shown) via a code line 6 protruding from the rear end face of the main body 2 and processed.

In the step of statistically processing the sampled temperature measurement data, the data processing device statistically processes the sampled temperature measurement data for a predetermined time or for a predetermined number, and calculates an average value, a standard deviation, a maximum value, and a minimum value. Calculate statistical data such as values and temperature distribution shapes.

In the step of controlling the temperature based on the statistically processed data, the heating means such as a heater and the refrigeration means such as a cooler are performed by feedback control or the like on the basis of the statistical data such as the average value which has been statistically processed. To control the temperature. Which value of the statistical data is used to control the heating means and the freezing control differs depending on the individual food manufacturing process and the temperature control means, so that the statistical data suitable for each food manufacturing process is used.

According to the temperature management method in the above-described food manufacturing process, the needle-shaped sensor 40 is used for measuring the temperature of the temperature measurement target portion 8 of the food or the like. The internal temperature of the target object 8 can be reliably measured, the appearance is not impaired, and sampling is performed while observing the internal temperature, so that necessary data can be sampled reliably.

The temperature of the sampled data is statistically processed, and the temperature is controlled by the statistically processed data such as the average value, the deviation value, the maximum value, and the minimum value. However, since the food can be manufactured while directly grasping the temperature of each food and controlling the temperature control means based on the temperature, and finely controlling the temperature, high-quality food can be manufactured.

[0062]

As described above, according to the temperature control method in the food manufacturing process of the present invention, since the needle-shaped sensor provided with the temperature-sensitive part on the tip end side is used, the temperature-sensitive part is used. It can be inserted into a temperature measuring object such as food, and its internal temperature can be measured reliably and with almost no deterioration in appearance.

Since the measured temperature is sampled while observing the internal temperature, necessary data can be sampled without fail.

Then, the sampled data is statistically processed, and the temperature control means such as a heater is controlled by the statistically processed data such as an average value, a deviation value, a maximum value, and a minimum value to manage the temperature. While dealing with a large number of foods, it is possible to control the temperature of individual foods, although it is statistical, but fine-grained temperature control. Therefore, high-quality food can be manufactured.

Further, according to the temperature measuring apparatus of the present invention, in the above-mentioned temperature control method in the food manufacturing process, the internal temperature of the object to be measured such as food is detected by the needle-shaped sensor provided with the temperature-sensitive portion on the tip side. Can be easily measured, and necessary temperature measurement data can be sampled by operating the sampling switch.

Further, by fixing the needle-shaped sensor to the hand-held type main body, the needle-shaped sensor can be stabbed into the object to be measured while the main body is moved by hand, and the temperature measurement data can be collected easily. . In addition, since the elongated sensor body is housed in a thin cover body at the tip end side, the sensor body can be easily stabbed into the object to be measured, and the trace of the stab is small.

By forming the needle-shaped sensor in a multi-tube structure in which the tip portion has a small diameter and gradually increases in diameter, traces left by the needle-shaped sensor on the object to be measured during temperature measurement can be reduced. In addition, since the needle-shaped sensor having this structure has a multi-tube structure at the base side, it is easy to bend and hardly bend, so the measurer repeatedly inserts and pulls out the object to be measured with ease, and An object to be measured can be measured.

Further, the needle-shaped sensor is formed so as to be sequentially shortened as the length of the reinforcing pipe is increased in diameter, and the reinforcing pipes are simply inserted into each other so as to form a multiple pipe. Since it can be manufactured, cutting work becomes unnecessary, and it can be manufactured at low cost.

[Brief description of the drawings]

FIG. 1 is a perspective view of a temperature measuring device according to the present invention.

FIG. 2 is a perspective view showing a state of use of the temperature measuring device of FIG. 1;

FIG. 3 is a view showing a needle sensor according to the present invention;
(A) is a schematic perspective view, (b) is a front view, (c)
Is a side sectional view, and (d) is an XX sectional view of (c).

FIG. 4 is a view showing a sheath thermocouple, (a) is a schematic perspective view, (b) is a front view, (c) is a side sectional view,
(D) is a sectional view taken along line YY of (c).

FIG. 5 is a view showing a tapered needle sensor;
(A) is a schematic perspective view, (b) is a front view, (c)
Is a side sectional view, and (d) is a ZZ sectional view of (c).

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Temperature measuring device provided with a needle sensor 8 Temperature measuring object 10 Push button switch 30 Sheath thermocouple (elongated sensor main body) 35 Temperature sensing part 40 Needle sensor 41, 42, 43 Reinforcement pipe (cover body)

Claims (5)

[Claims] 1. A temperature control method in a food manufacturing process in which a large number of temperature measuring objects such as foods are handled, wherein a needle-shaped sensor having a temperature-sensitive portion provided on a tip end side is inserted into each temperature measuring object. Sampling the internal temperature of each temperature measurement object by operating a sampling switch while watching the internal temperature of the temperature measurement object detected by the temperature sensing unit; and A temperature management method in a food manufacturing process, comprising: a step of statistically processing data; and a step of temperature control based on the statistically processed data. And a sampling switch provided with a needle-shaped sensor having a temperature-sensitive portion on the tip side. The needle-shaped sensor is inserted into a temperature measuring object, and the sampling switch is operated by switching. A temperature measuring device for sampling a temperature detected by the temperature sensing unit. 3. The hand-held sensor is provided so as to protrude toward a tip end of a handy type main body and is fixed to the main body.
3. The temperature measuring device according to claim 2, wherein the needle-shaped sensor is formed by an elongated sensor main body and a cover body having a thin distal end housing the elongated sensor main body. 4. An elongated sensor main body comprising: a needle sensor;
The elongated sensor body is formed with a cover body accommodated therein, and the cover body is formed by forming a plurality of reinforcing pipes having different diameters in a multiplex structure, and as the diameter of the tip of the reinforcing pipe increases. 4. The temperature measuring device according to claim 2, wherein the reinforcing pipe is formed in a multi-tube structure in which the number of layers of the reinforcing pipe increases toward the rear end side. 5. The temperature measuring device according to claim 2, wherein the temperature sensing part is formed by a thermocouple.