JP2003159009A - Food processing method and food processing apparatus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food processing method capable of improving reproducibility and productivity when coating on a food with a processed surface another food. <P>SOLUTION: This food processing method as coating butter on edible bread P comprises melting the butter to bring it into a fluid and coating the fluid on the edible bread P from an ink jet head 20. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food processing method and a processing apparatus for processing food having a processed surface.

[0002]

2. Description of the Related Art At the food processing site or at home, for example, when applying butter to the surface (processing surface) of edible bread, a spatula or the like is used for manual application.

[0003]

However, when the butter is applied manually, not only the productivity is low, but also the applied thickness is uneven, resulting in uneven taste and poor appearance. Occurs. Furthermore, the reproducibility is low, for example, the coating thickness changes depending on the bread to be processed.

The present invention has been made in view of the above circumstances, and when a food having a processed surface is coated with another food, the food processing method and the food processing apparatus can be improved in reproducibility and productivity. The purpose is to provide.

[0005]

In order to solve the above problems, the food processing method of the present invention is a food processing method for processing a food having a processed surface, wherein a fluid is quantitatively applied to the processed surface. It is characterized in that the edible fluid is applied to the processed surface by dripping the edible fluid using a dropping device capable of dropping.

According to the present invention, an edible fluid such as melted butter is quantitatively dropped onto a food such as edible bread using a dropping device to obtain a uniform coating film with good reproducibility and productivity. Can be provided.

Here, the dropping device includes an ink jet device (ink jet head) capable of quantitatively ejecting a fluid by an ink jet method. The inkjet head is a device capable of quantitatively intermittently dropping a fluid (liquid material) of 1 to 300 nanograms.

The ink jet system may be a piezo jet system in which a fluid is ejected by a change in the volume of a piezoelectric element or a system in which a fluid is ejected when steam is rapidly generated by application of heat. Good.

The edible fluid means an edible medium having a viscosity capable of being dropped (discharged) from a nozzle of a dropping device as an ink jet head. It does not matter whether it is aqueous or oily. It is sufficient if it has fluidity (viscosity) capable of being ejected from a nozzle or the like, and even if a solid substance is mixed, it may be a fluid as a whole. Further, the material contained in the fluid may be one that is heated to a temperature equal to or higher than the melting point and dissolved, or one in which an edible fine powder is stirred in an edible solvent.
Furthermore, the edible fluid may contain various edible additives such as edible pigments and edible stabilizers.

As the edible fluid, water, edible liquid containing a synthetic colorant, sugar water, salt water, soy sauce, sauce, salad oil, fats and oils such as olive oil, beer, wine, wine soda, liqueur, cocktail, whiskey and other alcoholic beverages. , Lactic acid beverages, lactic acid bacteria beverages, concentrated lactic acid beverages, fruit juice beverages, fruit juice beverages, carbonated beverages containing fruit juice, beverages of preference such as soft drinks such as fruit-colored carbonated beverages, and the like. Furthermore, chocolate, butter, margarine, etc. which become a fluid when heated are mentioned. Or an egg etc. are mentioned.

When the edible fine powder is used as an edible fluid,
Disperse or dissolve in an edible solvent. Examples of the edible solvent include water, ethanol, glycerin, propylene glycol, and other edible solvents, and one kind or a combination of two or more kinds is used.

Any food may be used as long as it has a processed surface to which the above-mentioned edible fluid can be applied. For example,
Examples include edible bread having a flat cut surface and sponge cake. The cut surface of the edible bread does not have to be completely flat. Alternatively, it may be a curved processed surface. Specifically, in addition to the edible bread, cookies, biscuits, crackers, pies, sponge cakes, castella, donuts, waffles, cream puffs, chocolate, chocolate confectionery, caramel,
Various Western confectionery such as candy, chewing gum, pudding, jelly, pancakes, bread, oysters, rice crackers,
Japanese sweets such as okoshi, manju, and candy, snacks such as potato chips, ice cream, ice candy, frozen desserts such as sorbet, dairy products such as cheese,
Examples include livestock products such as ham, sausage, bacon, and dry sausage, fish ham, fish sausage, seafood products such as kamaboko, chikuwa, starch, and tempura, or foods such as dried fish.

In this case, a uniform coating film can be formed in a wide range of the processed surface by dropping the edible fluid onto the processed surface while moving the food and the dropping device relatively.

In this case, it is assumed that the food is supported on a tray and the edible fluid is dropped onto the food supported on the tray so that the edible fluid is dropped onto a portion other than the processed surface. However, if the dropped edible fluid is received by the tray, the surroundings will not be contaminated, so that the labor of cleaning can be saved and only the tray needs to be replaced or cleaned, and the workability is improved.

In this case, by adjusting the distance between the dropping device and the working surface according to the shape of the working surface, interference between the working surface and the dropping device is prevented even if the working surface is uneven. A uniform coating film can be formed while preventing it.

The food processing apparatus of the present invention is a food processing apparatus for processing food having a processed surface, wherein a stage for supporting the food, a fluid container for containing an edible fluid, and the fluid container are provided. It is characterized by comprising a dropping device for quantitatively dropping the supplied edible fluid onto the processing surface, and a moving device for moving the dropping device relative to the stage.

According to the present invention, a uniform coating film can be coated with good reproducibility and productivity by dropping the edible fluid from the dropping device onto the food supported on the stage. Then, by performing the dropping operation while moving the dropping device and the stage relatively by the moving device, a uniform coating film can be formed in a wide range of the processed surface.

In this case, the food product is supported on the stage via a tray, and by providing a carrying device for carrying the food product together with the tray to the stage, a soft and direct holding device such as a sponge cake is held. Even if it is difficult to do, it can be easily transported by transporting the tray.

In this case, by providing a separation distance adjusting device for adjusting the distance between the dropping device and the processing surface according to the shape of the processing surface, even if the processing surface is uneven, A uniform coating film can be formed while preventing interference with the dropping device.

In this case, by providing the temperature adjusting device provided in the dropping device for adjusting the temperature of the discharged edible fluid, the temperature of the edible fluid at the time of dropping can be adjusted by the temperature adjusting device. Therefore, the viscosity of the food fluid at the time of dropping can be adjusted, and a stable discharging operation can be realized.

[0021]

BEST MODE FOR CARRYING OUT THE INVENTION The food processing apparatus and processing method of the present invention will be described below. FIG. 1 is an overall schematic view showing an embodiment of the food processing device of the present invention, and FIG. 2 is a schematic perspective view of an inkjet device (dripping device) which constitutes a part of the food processing device. The inkjet device IJ is
A coating film is formed by intermittently ejecting droplets from the inkjet head (dripping device) 20 onto a processed surface of food.

In the following description, an example of applying melted butter (edible fluid) to the surface (processed surface) of the edible bread will be described.

In FIG. 1, a food processing apparatus S includes an ink jet apparatus IJ for melting butter (food fluid) on a edible bread (food) P and a conveyor for conveying the edible bread P to the ink jet apparatus IJ. And a gate G as a discriminating device that is provided in the middle of the conveying device 500 and that discriminates whether or not the inkjet device IJ can process. Here, the edible bread P is conveyed while being placed on the tray T. That is, the carrier device 500 uses the tray B for the edible bread P.
At the same time, it is conveyed to the stage ST of the inkjet device IJ.

An oven 700 for baking (making toast) the edible bread P is provided on the downstream side of the transfer device 500 in the transfer direction of the gate G. The edible bread P is baked (toasted) by passing through the oven 700 while being conveyed to the conveying device 500.

The edible bread P is formed by cutting the bread P'by a cutter 800 provided on the upstream side in the conveying direction of the conveying device 500, and then placed on the tray T by a robot arm (not shown). To be done. Further, on the downstream side of the inkjet device IJ in the transport direction, the post-process transport device 6 for transporting the processed edible bread P to the post-process.
00 is provided.

In FIG. 2, the ink jet device IJ is shown.
Is a base 12 and a stage ST provided on the base 12 for supporting the edible bread P via a tray T; and a first stage for movably supporting the stage ST, which is interposed between the base 12 and the stage ST. A moving device (moving device) 14, an inkjet head 20 capable of discharging melted butter to the edible bread P supported on the stage ST via a tray T, and a second movement for movably supporting the inkjet head 20. Device (moving device, separation distance adjusting device) 1
6 and a control device CONT that controls the ejection operation of the inkjet head 20. The inkjet head 20 is connected via a pipe (flow path) 101 to a tank (fluid storage unit) 100 for storing butter, and the butter to be discharged from the inkjet head 20 is supplied from the tank 100 via the pipe 101. To be done.

A head temperature adjusting device (temperature adjusting device) 20A capable of adjusting the temperature of the butter discharged from the inkjet head 20 to a predetermined temperature is attached to the inkjet head 20. Temperature control device 20A
Are controlled by the control unit CONT.

Further, the ink jet device IJ has an electronic balance (not shown) as a weight measuring device provided on the base 12, a capping unit 22 and a cleaning unit 24. Further, a device manufacturing apparatus IJ including the first moving device 14 and the second moving device 16
Is controlled by the controller CONT.

Further, a tank temperature adjusting device (not shown) for adjusting the temperature of the butter contained in the tank 100 is attached to the tank 100. Also, pipe 1
01 is also equipped with a pipe temperature adjusting device (not shown) for adjusting the temperature of the butter flowing through the pipe 101. With these temperature adjusting devices, the butter is melted butter having fluidity.

The first moving device 14 is installed on the base 12 and is positioned along the Y direction. Second
The moving device 16 uses the columns 16A and 16A to form the base 1
It is attached upright with respect to 2, and is attached at the rear portion 12A of the base 12. Second moving device 1
The X direction (second direction) 6 is a direction orthogonal to the Y direction (first direction) of the first moving device 14. Here, the Y direction is a direction along the front portion 12B and the rear portion 12A of the base 12. On the other hand, the X direction is a direction along the left-right direction of the base 12 and is horizontal. Further, the Z direction is a direction perpendicular to the X direction and the Y direction.

The first moving device 14 is composed of, for example, a linear motor, and is provided with guide rails 40, 40, and a slider 42 movably provided along the guide rail 40. The slider 42 of the first moving device 14 of the linear motor type is the guide rail 40.
Can be positioned by moving in the Y direction.

The slider 42 rotates around the Z axis (θZ).
The motor 44 is provided. The motor 44 is, for example, a direct drive motor, and the rotor of the motor 44 is fixed to the stage ST. As a result, by energizing the motor 44, the rotor and the stage ST are separated by θ.
The stage ST can be indexed (rotational index) by rotating along the Z direction. That is, the first moving device 14 can move the stage ST in the Y direction (first direction) and the θZ direction.

The stage ST holds the tray T supporting the edible bread P and positions it at a predetermined position.
Here, at a plurality of predetermined positions of the stage ST, pins 300 capable of projecting and retracting from the surface of the stage ST are provided, and the tray T is positioned and held by hitting the pins 300. That is, the pin 300 is a positioning device that positions the tray T mounted on the stage ST with respect to the stage ST (or the inkjet head 20). In this embodiment, the pin 300
Are provided on the + Y side of the stage ST.
When loading and unloading the tray T with respect to the stage ST, the pins 300 are soaked in the stage ST that the trays T loaded and unloaded do not interfere with the pins 300. .

The second moving device 16 is composed of a linear motor, and is a column 16 fixed to the columns 16A and 16A.
B, a guide rail 62A supported by the column 16B, and a slider 60 movably supported in the X direction along the guide rail 62A. The slider 60 can be positioned by moving in the X direction along the guide rail 62A.
Is attached to the slider 60.

The ink jet head 20 has motors 62, 64, 66 and 68 as swing positioning devices. When the motor 62 is operated, the inkjet head 20 can move up and down along the Z axis and be positioned.
The Z axis is a direction (vertical direction) orthogonal to the X axis and the Y axis. When the motor 64 of the second moving device 16 is operated, the inkjet head 20 can be positioned by swinging along the β direction around the Y axis. When the motor 66 is operated, the inkjet head 20
Positioning is possible by swinging in the γ direction around the X axis. When the motor 68 is operated, the inkjet head 20 moves to Z
Positioning is possible by swinging in the α direction around the axis. That is, the second moving device 16 supports the inkjet head 20 so as to be movable in the X direction (first direction) and the Z direction, and also supports the inkjet head 20 in the θX direction.
It is movably supported in the θY and θZ directions.

Here, as shown in FIG. 6, the ink jet apparatus IJ is an optical position detection sensor 900 capable of detecting the position in the Z direction of the surface of the edible bread P supported by the stage ST via the tray T. Is equipped with. Therefore, even if the surface of the edible bread P has an uneven shape,
Based on the detection result of the optical position detecting sensor 900, the motor (separation distance adjusting device) 62 of the second moving device 16
By operating the Z of the inkjet head 20.
The directional position can be moved so as to follow the surface shape of the edible bread P, and interference between the inkjet head 20 and the edible bread P can be prevented. In addition, the stage ST is provided with a function capable of moving in the Z direction,
The stage ST may be moved in the Z direction according to the surface shape of the edible bread P.

As described above, the inkjet head 20 of FIG. 1 can be linearly moved and positioned in the Z-axis direction on the slider 60, and can be positioned by being swung along α, β and γ. 20 discharge surfaces 2
0P can accurately control the position or posture of the edible bread P on the stage ST side. The ejection surface 20P of the inkjet head 20 is provided with a plurality of nozzles for ejecting butter.

FIG. 3 is an exploded perspective view showing the ink jet head 20. As shown in FIG. 3, the ink jet head 20 includes a pressure chamber substrate 220 provided with a nozzle plate 210 provided with nozzles 211 and a vibrating plate 230.
Is fitted in the housing 250. The main structure of the inkjet head 20 has a structure in which a pressure chamber substrate 220 is sandwiched between a nozzle plate 210 and a vibrating plate 230, as shown in the perspective partial cross-sectional view of FIG.
The nozzle plate 210 has nozzles 211 formed at positions corresponding to the cavities (pressure chambers) 221 when bonded to the pressure chamber substrate 220. The pressure chamber substrate 220 is provided with a plurality of cavities 221 each of which can function as a pressure chamber by etching a silicon single crystal substrate or the like. Side walls (partition walls) 222 separate the cavities 221. Each cavity 221 is connected to a reservoir 223, which is a common channel, via a supply port 224. The diaphragm 230 is made of, for example, a thermal oxide film. The vibrating plate 230 is provided with an ink tank port 231 to connect the tank 100 to the pipe 101.
It is configured to be able to supply an arbitrary fluid through. At a position corresponding to the cavity 221 on the diaphragm 230,
The piezoelectric element 240 is formed. Piezoelectric element 240
Has a structure in which a piezoelectric ceramic crystal such as a PZT element is sandwiched between an upper electrode and a lower electrode (not shown).
The piezoelectric element 240 is configured to be capable of causing a volume change in response to an ejection signal supplied from the control device CONT.

In order to eject the melted butter from the ink jet head 20, first, the controller CONT supplies the ink jet head 20 with an ejection signal for ejecting the melted butter. The melted butter has flowed into the cavity 221 of the inkjet head 20, and in the inkjet head 20 to which the ejection signal has been supplied, the piezoelectric element 240 changes its volume due to the voltage applied between the upper electrode and the lower electrode thereof. Occurs. This volume change deforms the vibration plate 230 and changes the volume of the cavity 221. As a result, the nozzle hole 211 of the cavity 221
A droplet of melted butter is ejected from. The melted butter reduced by the discharge is newly supplied from the tank 100 to the cavity 221 from which the melted butter has been discharged.

Although the ink jet head has a structure in which the piezoelectric element changes its volume to eject the fluid, a head that heats the fluid by a heating element and ejects liquid droplets by expansion of the fluid. It may be configured.

The electronic balance (not shown) measures, for example, the weight of one drop of the melted butter discharged from the nozzle of the ink jet head 20, and manages, for example, 5000 melted butter from the nozzle of the ink jet head 20. Receive drops. The electronic balance can accurately measure the weight of one drop of the melted butter drop by dividing the weight of the 5000 drops of the melted butter drop by the number of 5000. Based on the measured amount of the melted butter drop, the amount of the melted butter drop ejected from the inkjet head 20 can be optimally controlled.

The cleaning unit 24 is capable of cleaning the nozzles of the ink jet head 20 or the like periodically or at any time during the food processing process or during standby. The capping unit 22 is configured to prevent the ejection surface 20P of the inkjet head 20 from drying.
The ejection surface 20P is covered with a cap during standby without processing the edible bread P.

By moving the inkjet head 20 in the X direction by the second moving device 16, the inkjet head 20 can be selectively positioned above the electronic balance, cleaning unit 24 or capping unit 22. That is, even during the food processing operation, the weight of the melted butter drop can be measured by moving the inkjet head 20 to the electronic balance side, for example.
Further, by moving the inkjet head 20 onto the cleaning unit 24, the inkjet head 20 can be cleaned. Inkjet head 2
When 0 is moved onto the capping unit 22, a cap is attached to the ejection surface 20P of the inkjet head 20 to prevent drying.

That is, the electronic balance, the cleaning unit 24, and the capping unit 22 are arranged on the rear end side of the base 12 and directly below the movement path of the ink jet head 20 and apart from the stage ST.
Since loading and unloading of the tray T supporting the edible bread P on the stage ST is performed on the front end side of the base 12, the electronic balance, the cleaning unit 24 or the capping unit 22 does not hinder the work.

The edible bread P has a processed surface on the upper surface. Then, in order to form a butter coating film on the processed surface, melted butter is discharged from the inkjet head 20 to the processed surface of the edible bread P.

The butter contained in the tank 100 is controlled to a predetermined temperature by the tank temperature adjusting device, and the temperature-adjusted butter becomes melted butter adjusted to a desired viscosity. There is.

Further, the melted butter flowing through the pipe 101 is controlled to a predetermined temperature by the pipe temperature adjusting device, and is adjusted to have such a viscosity that it can pass through the pipe 101. Further, the temperature of the melted butter discharged from the inkjet head 20 is controlled by the temperature adjusting device 20A provided in the inkjet head 20 so that the melted butter is adjusted to a desired viscosity that can be discharged from the inkjet head 20. There is.

Next, the procedure for applying the butter to the edible bread P by discharging the butter melted from the ink jet head 20 to the edible bread P using the food processing apparatus S having the above-described structure will be described.

First, the bread 800 is cut into a predetermined thickness by the cutter 800, so that the edible bread P having a predetermined thickness is formed. The edible bread P is placed on the tray T by a robot arm (not shown) or the like. The edible bread P placed on the tray T is carried by the carrying device 500 together with the tray T toward the inkjet device IJ.

Here, in the middle of the conveying device 500, FIG.
A gate G as shown in is provided. This gate G
Is to determine whether or not the formed edible bread P is set to have a predetermined thickness or less. That is, only the edible bread P set to have a predetermined thickness or less has the gate G.
The bread for food P having a predetermined thickness or more is stuck in the gate G and cannot pass through. Here, the predetermined thickness means the ink jet head 20 when the edible bread P is placed on the stage ST.
It means the thickness that does not interfere with. That is, the inkjet head 20 is placed at the highest position by the second moving device 16 (the inkjet head 20).
And the stage ST has a maximum distance in the Z direction), the thickness of the edible bread P does not interfere with the inkjet head 20. Thus, the gate G
By determining in advance whether or not the edible bread P is set to have a predetermined thickness or less, interference between the edible bread P and the inkjet head 20 is prevented when the edible bread P is placed on the stage ST. be able to.

The edible bread P that has passed through the gate G is put in a toast state by the oven 700, and then loaded on the stage ST of the ink jet apparatus IJ together with the tray T by a loader (not shown). The tray T loaded on the stage ST and supporting the edible bread P is positioned and held by the pins 300 protruding from the surface of the stage ST.

After the tray T on which the edible bread P is placed is positioned, the controller CONT sets the ink jet head 20 to a predetermined position in the X direction, and the first moving device 14 moves the stage ST in the Y direction. Melted butter is ejected from the inkjet head 20 onto the edible bread P while moving relatively. In this way, the stage ST is moved with respect to the inkjet head 20, and the melted butter is discharged from the inkjet head 20 to apply the butter to a predetermined range on the surface of the edible bread P. Then, when one relative movement between the inkjet head 20 and the edible bread P is completed, the inkjet head 20 moves by a predetermined amount in the X direction with respect to the edible bread P, and then the edible bread P with respect to the inkjet head 20. Then, for example, melted butter is discharged while moving in the -Y direction in FIG. Then, by repeating this operation a plurality of times, the inkjet head 20 discharges butter to the entire surface of the edible bread P under the control of the control device CONT, and the butter is applied to the entire surface of the edible bread P.

The ink jet head 20 moves along the X direction and is positioned above the electronic balance before starting the ejection operation. Then, the specified number of drops (the specified number of drops) is ejected. Thereby, the electronic balance measures the weight of, for example, 5000 drops of butter, and calculates the weight per 1 drop of melted butter. Then, it is determined whether or not the weight per melted butter drop is within a predetermined proper range, and if it is out of the proper range, the applied voltage to the piezo element is adjusted, and one drop of melted butter drop is determined. Pay the weight per hit properly.

The ink jet head 20 is appropriately cleaned during the butter coating operation.
It is possible to carry out the work of cleaning and maintenance with, the capping with the capping unit 22, and the work of measuring the weight of the melted butter drop with the electronic balance.

The butter contained in the tank 100 is temperature-controlled and its viscosity is controlled by the tank temperature adjusting device, and the pipe 1 is controlled by the instruction of the control device CONT.
It is supplied to the inkjet head 20 through 01.
Here, the temperature of the butter flowing through the pipe 101 is also controlled by the pipe temperature adjusting device and the viscosity is controlled.

The temperature of the butter discharged from the ink jet head 20 is controlled by the temperature adjusting device 20A,
The viscosity is controlled so that the ink can be ejected from the inkjet head 20. By adjusting the butter temperature during ejection and setting the viscosity to a predetermined value or less, stable ejection from the inkjet head 20 is achieved.

When the melted putter is discharged, as shown in FIG.
The ejection operation is performed while the surface detection sensor 900 shown in FIG. The inkjet head 20 controls the edible bread P based on the detection result of the position detection sensor 900 under the control of the control device CONT.
The ejection operation is performed while swinging in the Z direction so as not to interfere with the surface of the pan, that is, while moving in the Z direction so as to follow the surface shape of the edible bread P.

If the edible bread P is not placed in the center of the tray T or if it is contracted and deformed by being toasted in the oven 700, the butter discharged from the ink jet head 20 is the surface of the edible bread P. There is a case where it is scattered on the surroundings without being applied to.
However, since the edible bread P is placed on the tray T, the spattered butter will not be ejected from the inkjet device IJ.
It does not adhere to the stage ST, etc., but to the tray T.
Therefore, the inkjet device IJ does not become dirty. The dirty tray T can be easily washed later.

After the butter is applied to the edible bread P in this way, an unloader (not shown) unloads the processed edible bread P together with the tray T and transfers it to the post-process transport device 600.
In addition, when unloading, the pin 300 is in the stage ST
Since it is controlled so as to be submerged in, it is possible to smoothly perform the unloading work.

As described above, by applying the melted butter to the edible bread P by the ink jet method, a uniform coating film can be provided with good reproducibility and high productivity.

Further, by discharging the melted butter onto the edible bread P while moving the edible bread P and the ink jet head 20 relative to each other, it is possible to form a uniform coating film over a wide range of the surface of the edible bread P.

Since the edible bread P is conveyed by using the tray T, even if the melted butter is discharged to a portion other than the surface of the edible bread P, the discharged melted butter adheres to the tray T. Inkjet device I
It can be prevented from adhering to each part of J. Therefore, the inkjet device IJ is prevented from being contaminated, and the work such as cleaning work can be omitted and the workability can be improved. The dirty tray T can be easily washed. Further, by using the tray T for transportation, even food such as sponge cake that is soft and difficult to hold directly can be easily transported.

In the present embodiment, the positioning of the tray T with respect to the stage ST is performed by using the pin 300. However, without using the pin 300, for example, the position of the end portion of the edible bread P is optically set on the stage ST. And a stroke for initial movement of the inkjet head 20 and the stage ST so as to apply butter to the surface of the edible bread P according to the detection result. Alternatively, the coating operation may be performed.

In the present embodiment, an example of applying butter to the edible bread P has been described, but any food or edible fluid can be used as described above.
For example, when the food is chocolate and the edible fluid is chocolate melted by heat, it is possible to form a chocolate laminate having a uniform film thickness and good appearance.

In the above embodiment, the food is conveyed by the tray, but it goes without saying that the food may be directly conveyed by the conveying device without using the tray. Alternatively, the worker may directly load the food on the stage ST of the inkjet device IJ. Furthermore, stage ST
Instead of a large-scale device having the first moving device 14 for moving the inkjet head and the second moving device 16 for moving the inkjet head 20, the inkjet head is a handy type, and the worker holds the inkjet head and food. Alternatively, the edible fluid may be discharged.

In the above embodiment, the tank temperature adjusting device, the pipe temperature adjusting device, and the head temperature adjusting device 20.
Although it has been explained that the temperature of the butter is adjusted by using all the temperature adjusting devices of A, if the liquid has fluidity even at room temperature, such as sugar water and alcohol, the temperature adjusting devices are used to adjust the temperature. You don't have to.

The technical scope of the present invention is not limited to the above-mentioned embodiments, and various modifications can be made without departing from the spirit of the present invention. The material and the like are merely examples, and can be appropriately changed.

[0068]

As described above, a uniform coating film can be provided with good reproducibility and productivity by applying the edible fluid to food by the inkjet method. Therefore, a high quality processed food can be provided at a low price.

[Brief description of drawings]

FIG. 1 is an overall schematic configuration diagram showing an embodiment of a food processing device of the present invention.

FIG. 2 is a schematic perspective view showing an inkjet device of the food processing device of the present invention.

FIG. 3 is an exploded perspective view of an inkjet head.

FIG. 4 is a partial cross-sectional view of a perspective view of a main part of the inkjet head.

FIG. 5 is a schematic perspective view of a gate provided in the transfer device.

FIG. 6 is a schematic view showing a position detection sensor for food.

[Explanation of symbols]

14 First moving device 16 Second moving device (separation distance adjusting device) 20 inkjet head 20A temperature controller 100 tanks (fluid storage part) 500 conveyor CONT control device IJ inkjet device P Edible bread (food, processed surface) ST stage T tray

Claims (8)

[Claims] 1. A food processing method for processing food having a processed surface, wherein the edible fluid is dropped onto the processed surface by using a dropping device capable of quantitatively dropping the fluid. A food processing method, characterized in that a fluid is applied to the processed surface. 2. The food processing method according to claim 1, wherein the food fluid is dropped onto the processing surface while the food and the dropping device are relatively moved. 3. The food processing method according to claim 1, wherein the food is supported by a tray, and the edible fluid is dropped onto the food supported by the tray. 4. The food processing method according to claim 1, wherein the distance between the dropping device and the processed surface is adjusted according to the shape of the processed surface. 5. A food processing device for processing food having a processing surface, a stage for supporting the food, a fluid container for containing an edible fluid, and the edible fluid supplied from the fluid container. A food processing device comprising: a dropping device that quantitatively drops a body onto the processing surface; and a moving device that moves the dropping device relative to the stage. 6. The food processing device according to claim 5, wherein the food is supported on the stage via a tray, and a transport device for transporting the food together with the tray to the stage is provided. 7. The food processing device according to claim 5, further comprising a separation distance adjusting device that adjusts a distance between the dropping device and the processing surface according to a shape of the processing surface. 8. The food processing device according to claim 5, further comprising a temperature adjusting device that is provided in the dropping device and adjusts a temperature of the discharged edible fluid.