JP2005087135A - Method for determining cooking history of food and apparatus therefor - Google Patents

Method for determining cooking history of food and apparatus therefor Download PDF

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JP2005087135A
JP2005087135A JP2003326848A JP2003326848A JP2005087135A JP 2005087135 A JP2005087135 A JP 2005087135A JP 2003326848 A JP2003326848 A JP 2003326848A JP 2003326848 A JP2003326848 A JP 2003326848A JP 2005087135 A JP2005087135 A JP 2005087135A
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food
cooking
rfid
temperature sensor
ram
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Atsuyuki Matsumoto
篤幸 松本
Fumio Hatori
文雄 羽鳥
Tetsuya Tsubokura
徹哉 坪倉
Koji Kira
浩二 吉良
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Hitachi Plant Technologies Ltd
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    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P90/00—Enabling technologies with a potential contribution to greenhouse gas [GHG] emissions mitigation
    • Y02P90/30—Computing systems specially adapted for manufacturing

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for determining cooking history of a food on a food production line to record the processing state of the food as a history. <P>SOLUTION: The method for determining the cooking history of a food comprises the insertion of an RFID (radio frequency identification) 10 provided at least with a temperature sensor, a timer and a RAM 14 to sequentially recording the data measured by the temperature sensor into a food material 50 to be cooked, and recording the measured data in inside of the food material 50 measured by the temperature sensor under a cooking environment on the RAM 14. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

本発明は、食品の調理履歴計測方法および装置に係り、特に、弁当等の製造工場において、加熱・洗浄といった調理工程を食材に施す食品の調理履歴計測方法および装置に関する。   The present invention relates to a food cooking history measuring method and apparatus, and more particularly, to a food cooking history measuring method and apparatus for performing cooking processes such as heating and washing on a foodstuff in a manufacturing factory such as a lunch box.

弁当や惣菜等を製造する食品工場においては、食材の納入から、食品、商品（弁当・惣菜）の配送を行うまでを生産ラインに沿って実行している。このような食品工場では、最終的に提供する商品に対して、衛生面はもちろん、商品の生産ラインにおける加工工程の良・不良等、配送に至るまでの生産ラインにおける様々な情報を取得し、食中毒等の発生を防止すると共に、万一食中毒等が発生した場合には、その原因を究明することで、同様な加工工程を経た商品の差し止めを行ったり、以後の事故防止のために危険因子を取除くといった必要がある。このため、各行程において食材に施した加工情報は、なるべく詳細なものが求められている。   In food factories that manufacture bento and side dishes, everything from the delivery of ingredients to the delivery of food and goods (lunch and side dishes) is carried out along the production line. Such food factories obtain various information on the production line up to the delivery, such as hygiene as well as good and bad processing processes in the product production line, for the products finally provided, In addition to preventing the occurrence of food poisoning, etc., in the event of food poisoning, etc., by investigating the cause, it is possible to prevent products that have undergone similar processing steps and to prevent future accidents Need to be removed. For this reason, as much detailed information as possible is required for the processing information applied to the food in each process.

このような食品工場の生産ラインにおける食材の加工工程情報を取得するシステムが特許文献１に記載されている。特許文献１のシステムには、食材の加工にかかった時間や、加熱加工温度（例えばフライヤの油温）等を記録することが記載されている。
特開２００１−２５６２９２号公報 Patent Document 1 discloses a system that acquires information on processing steps for food in a production line of such a food factory. The system of Patent Document 1 describes that the time taken for processing a food, the heat processing temperature (for example, the oil temperature of a fryer), and the like are recorded.
JP 2001-256292 A

しかしながら、上記特許文献１に記載のシステムを利用して食品の調理履歴計測を実行した場合には、その食品がさらされた調理環境や時間は知ることができるものの、食品自体が本当に良好な加工状態であったかということ、つまり食材内部の加工状態を知ること（履歴として残すこと）はできなかった。   However, when the cooking history measurement of food is performed using the system described in Patent Document 1, the cooking environment and time to which the food is exposed can be known, but the food itself is a really good process. It was not possible to know whether it was in a state, that is, the processing state inside the food (leave it as a history).

本発明では、食品の生産ラインにおいて、食品自体がどのような加工状態であったのかを履歴として残すことができる食品の調理履歴計測方法および装置を提供することを目的とする。   An object of the present invention is to provide a cooking history measurement method and apparatus for food that can leave a history of what the food itself was in the food production line.

上記目的を達成するために、本発明に係る食品の調理履歴計測方法は、少なくとも温度センサと、タイマと、前記温度センサによって計測された値を時系列に記録するＲＡＭと、を備えたタグを、調理対象となる食材内部に入れて調理環境下において、前記温度センサによって計測される食材内部のデータを前記ＲＡＭに記録することを特徴とする。   In order to achieve the above object, a food cooking history measurement method according to the present invention includes a tag including at least a temperature sensor, a timer, and a RAM that records values measured by the temperature sensor in time series. The internal data of the foodstuff measured by the temperature sensor is recorded in the RAM under the cooking environment by being placed inside the foodstuff to be cooked.

また、前記タグを内部に入れる食材は、同時に調理環境下にさらされるロット単位の食材のうちの少なくとも一つであるようにすると良い。
また、上記目的を達成するために、本発明に係る食品の調理履歴計測装置は、調理対象となる食材と、前記食材に内包される、少なくとも温度センサと、タイマと、前記温度センサによって計測された値を時系列に記録するＲＡＭと、を備えたタグと、を有することを特徴とする。 In addition, the food for putting the tag inside may be at least one of the foods in lot units that are simultaneously exposed to the cooking environment.
In order to achieve the above object, a food cooking history measuring apparatus according to the present invention is measured by a food to be cooked, at least a temperature sensor included in the food, a timer, and the temperature sensor. And a tag having a RAM for recording the values in time series.

上記のような食品の調理履歴計測方法において、少なくとも温度センサと、タイマと、前記温度センサによって計測された値を時系列に記録するＲＡＭと、を備えたタグを、調理対象となる食材内部に入れて調理環境下において、前記温度センサによって計測される食材内部のデータを前記ＲＡＭに記録することを特徴とすることにより、加工時における食品内部の加熱状態等の加工状態をデータとして得ることができる。よって、生産ラインにおいて、食品自体がどのような加工状態にあったのかを履歴として残すことが可能となる。   In the cooking history measurement method for food as described above, a tag including at least a temperature sensor, a timer, and a RAM that records values measured by the temperature sensor in time series is provided inside the food to be cooked. In the cooking environment, the internal data of the foodstuff measured by the temperature sensor is recorded in the RAM, whereby the processing state such as the heating state inside the food during processing can be obtained as data. it can. Therefore, in the production line, it is possible to leave as a history what kind of processing the food itself was in.

また、食品の調理履歴計測装置は、調理対象となる食材と、前記食材に内包される、少なくとも温度センサと、タイマと、前記温度センサによって計測された値を時系列に記録するＲＡＭと、を備えたタグと、を有することを特徴とすることにより、上記方法を実施することが可能となる。   In addition, the food cooking history measuring device includes: a food to be cooked; at least a temperature sensor included in the food; a timer; and a RAM that records a value measured by the temperature sensor in time series. It is possible to carry out the above method by having the tag provided.

以下本発明の食品の調理履歴計測方法および装置に係る実施の形態を、図面を参照しつつ説明する。
図１は、本発明の食品の調理履歴計測方法および装置の実施に係るタグである、Ｒａｄｉｏ Ｆｒｅｑｕｅｎｃｙ Ｉｄｅｎｔｉｆｉｃａｔｉｏｎ（以下ＲＦＩＤという）１０と前記ＲＦＩＤ１０から送信されたデータを受信するリーダ装置１１０の概略構成を示すブロック図である。 DESCRIPTION OF EMBODIMENTS Embodiments according to a food cooking history measurement method and apparatus of the present invention will be described below with reference to the drawings.
FIG. 1 shows a schematic configuration of a radio frequency identification (hereinafter referred to as RFID) 10 and a reader device 110 that receives data transmitted from the RFID 10, which are tags related to the implementation of the cooking history measurement method and apparatus of the present invention. FIG.

本発明を実施するにあたっては、少なくとも調理履歴を計測する計測対象となる食材と、前記食材内部に備えられ、前記食材の加工時における調理状態を記録するＲＦＩＤ１０と、前記ＲＦＩＤ１０から送信されるデータを取得して当該データを記録するリーダ装置１１０とを必要とする。   In carrying out the present invention, at least a food to be measured for measuring a cooking history, an RFID 10 that is provided inside the food, records a cooking state at the time of processing the food, and data transmitted from the RFID 10 is used. The reader device 110 that acquires and records the data is required.

前記ＲＦＩＤ１０は少なくとも内部に、個体のＩＤ番号等の基本データ記録しているＩＤ記憶部（ＲＯＭ）１２と、加工時における食材の状態を検知するセンサを備えたセンサ部１６と、前記食材が、調理環境にさらされた時間を計測するタイマ部１８と、前記センサ部１６および前記タイマ部１８によって得られた計測データを記憶するデータバッファ部（ＲＡＭ）１４と、前記データバッファ部１４や、前記ＩＤ記憶部１２に蓄積されたデータを前記リーダ装置１１０に送信するための無線送信部２２と、前記各部に電力を供給するための起電力部２０とを備えて成る。   The RFID 10 includes at least an ID storage unit (ROM) 12 that records basic data such as an individual ID number, a sensor unit 16 that includes a sensor that detects a state of the food during processing, and the food includes: A timer unit 18 that measures the time exposed to the cooking environment, a data buffer unit (RAM) 14 that stores measurement data obtained by the sensor unit 16 and the timer unit 18, the data buffer unit 14, A wireless transmission unit 22 for transmitting data stored in the ID storage unit 12 to the reader device 110 and an electromotive force unit 20 for supplying power to the units are provided.

ここで、各部の関係を詳述すると、前記タイマ部１８と前記センサ部１６とは、データ取得（計測）時には同期し、計測データを関連つけて前記ＲＡＭ１４に記録する。また、前記ＲＯＭ１２と、前記ＲＡＭ１４とは、アンテナ２４を備える無線通信部２２を介して前記各データを前記リーダ装置１１０に送信する。   Here, the relationship between each unit will be described in detail. The timer unit 18 and the sensor unit 16 are synchronized during data acquisition (measurement), and the measurement data is associated with each other and recorded in the RAM 14. The ROM 12 and the RAM 14 transmit the data to the reader device 110 via a wireless communication unit 22 including an antenna 24.

前記リーダ装置１１０は大別すると、前記ＲＦＩＤ１０からのデータを受信するリーダ１２０と、前記データを保管するコンピュータ１３０とから成る。
前記リーダ１２０は少なくとも、前記ＲＦＩＤ１０から送信されたデータを受信するための、アンテナ１２２を備える無線通信部１２４と、受信したデータを一時的に記録するためのデータバッファ部（ＲＡＭ）１２６と、前記データを汎用の通信規格に変換して前記コンピュータに送信するためのインターフェイス部１２８とを備えている。 The reader device 110 is roughly divided into a reader 120 that receives data from the RFID 10 and a computer 130 that stores the data.
The reader 120 includes at least a wireless communication unit 124 including an antenna 122 for receiving data transmitted from the RFID 10, a data buffer unit (RAM) 126 for temporarily recording received data, An interface unit 128 for converting data into a general-purpose communication standard and transmitting the data to the computer.

また、前記インターフェイス部１２８により接続された前記コンピュータ１３０は少なくとも、長期記録装置としてのメモリ部（ハードディスク）１３２を備えている。   The computer 130 connected by the interface unit 128 includes at least a memory unit (hard disk) 132 as a long-term recording device.

上記のように構成される本発明を実施するためのＲＦＩＤ１０及びリーダ装置１１０は、図２に示すように、入荷された食材５０に埋め込まれる。本発明の実施形態では、図２（Ａ）に示すように、ＲＦＩＤ１０としてスティック型のものを使用し、ＲＦＩＤ１０を内蔵している食材であることを認識可能とするために、前記スティック型ＲＦＩＤ１０の短部に掴み部１１を設けるようにし、図２（Ｂ）に示すように当該掴み部１１を前記食材５０の外部に突出させるようにした。なお、前記掴み部１１は、調理工程に応じて、耐熱性を持たせるようにすると良い。また、前記掴み部１１は、前記ＲＦＩＤ１０から前記リーダ装置１１０へデータ送信する際に、当該送信を阻害することの無いように、絶縁体で構成すると良い。   The RFID 10 and the reader device 110 for implementing the present invention configured as described above are embedded in the received food 50 as shown in FIG. In the embodiment of the present invention, as shown in FIG. 2 (A), a stick-type RFID 10 is used, and in order to make it possible to recognize that the food contains the RFID 10, the stick-type RFID 10 The grip portion 11 is provided in the short portion, and the grip portion 11 is projected to the outside of the food 50 as shown in FIG. In addition, it is good for the said grip part 11 to give heat resistance according to a cooking process. Further, it is preferable that the grip portion 11 is made of an insulator so that transmission of data from the RFID 10 to the reader device 110 is not hindered.

上記実施例では、ＲＦＩＤ１０をスティック型とし、その端部に掴み部１１を備えるようにし、前記掴み部１１を食材５０から突出させてＲＦＩＤ１０が前記食材５０に内蔵されていることを容易に認識できるようにしているが、使用するＲＦＩＤ１０の形態は、これに限るものではない。   In the above-described embodiment, the RFID 10 is formed into a stick type, and the grip portion 11 is provided at the end thereof, and the grip portion 11 is protruded from the food material 50 so that it can be easily recognized that the RFID 10 is built in the food material 50. However, the form of the RFID 10 to be used is not limited to this.

すなわち、ＲＦＩＤ１０の形態としては、コイン型、カード型、ラベル型等スティック型以外であっても、前記食材５０に埋め込むことができ、かつ前記食材５０内部の状態変化が計測可能なものであれば良く、一部を食材外部に露出させるものでなくとも良い。   That is, as a form of the RFID 10, even if it is other than a stick type such as a coin type, a card type, a label type, etc., as long as it can be embedded in the food material 50 and the state change inside the food material 50 can be measured. It does not have to be partly exposed outside the food.

上記のようなＲＦＩＤ１０を利用する食品の調理履歴計測方法について、食材の入荷から、加工終了までの流れを図３を参照して説明する。
複数の種類の食材群、食材Ａ、食材Ｂ、食材Ｃが入荷される。それぞれの食材群の中から少なくとも一つのサンプル食材を摘出し、それぞれを食材５０（食材５０ａ、５０ｂ、５０ｃ）とする。それぞれの食材群より摘出された食材５０（食材５０ａ、５０ｂ、５０ｃ）には、個体のＩＤ番号、埋め込まれる食材の名称、埋め込まれる食材の質量等の基本データを前記ＲＯＭ１２に記録したＲＦＩＤ１０が埋め込まれる。前記食材群は、それぞれ同時に加工を行われるロット単位で構成されるものとする。 With regard to the food cooking history measurement method using the RFID 10 as described above, the flow from the arrival of food to the end of processing will be described with reference to FIG.
A plurality of types of food group, food material A, food material B, and food material C are received. At least one sample food is extracted from each food material group, and each is used as a food 50 (food 50a, 50b, 50c). In the food 50 (food 50a, 50b, 50c) extracted from each food material group, an RFID 10 in which basic data such as the individual ID number, the name of the food to be embedded, and the mass of the food to be embedded is recorded in the ROM 12 is embedded. It is. The said foodstuff group shall be comprised by the lot unit processed each simultaneously.

調理工程としては、例えば食材Ａが野菜であれば、カット、洗浄、盛り付けといった工程が必要であり、食材Ｂが揚げ物であれば、下処理、揚げ、盛り付けといった工程が必要であり、食材Ｃが揚げとは別の加熱調理を必要とするものであれば、下処理、加熱、盛り付けといった工程が必要となる。   As the cooking process, for example, if the ingredient A is a vegetable, steps such as cutting, washing, and serving are necessary. If the ingredient B is fried, a process such as pretreatment, frying, and serving is necessary, and the ingredient C is If heating cooking other than fried food is required, steps such as pretreatment, heating, and serving are required.

このようにそれぞれの加工工程が異なる場合であっても、本実施形態に使用するＲＦＩＤ１０であれば、各食材５０の加工時の情報を得ることができる。
上記のごとくＲＦＩＤ１０を内蔵された食材５０（５０ａ、５０ｂ、５０ｃ）は、図３に示すように、食材Ａは洗浄工程、食材Ｂは揚げ工程、食材Ｃは焼き（加熱）工程をそれぞれ実行させるとする。 As described above, even when the respective processing steps are different, if the RFID 10 is used in the present embodiment, information at the time of processing each food 50 can be obtained.
As shown in FIG. 3, the food 50 (50a, 50b, 50c) incorporating the RFID 10 as described above causes the food A to perform a cleaning process, the food B to a frying process, and the food C to a baking (heating) process. And

上記のような加工工程の場合、食材Ａにおける食材５０ａは、一般的に洗浄槽に漬けられ洗浄される。このとき前記ＲＦＩＤ１０内部のセンサ部１６では、洗浄液の濃度（可能であれば洗浄液の成分）、食材内部の温度変化を計測する。また、前記タイマ部１８では、前記センサ部１６が計測する温度変化にかかる時間を計測する。食材５０ａ内部の温度変化とその時間経過とを解析することにより、食材５０ａの洗浄時間を導き出すことができる。なお、洗浄工程のみを必要とする食材の場合、必ずしもＲＦＩＤ１０を内部に埋め込む必要は無い。これにより、食材Ａ内部若しくは外部の洗浄液濃度と、洗浄時間とを計測することができる。   In the case of the above processing steps, the food 50a in the food A is generally immersed in a cleaning tank and washed. At this time, the sensor unit 16 inside the RFID 10 measures the concentration of the cleaning liquid (a component of the cleaning liquid if possible) and the temperature change inside the food. The timer unit 18 measures the time taken for the temperature change measured by the sensor unit 16. By analyzing the temperature change inside the food material 50a and its passage of time, the cleaning time of the food material 50a can be derived. Note that in the case of a food that requires only a cleaning process, the RFID 10 does not necessarily need to be embedded inside. Thereby, the concentration of the cleaning liquid inside or outside the food A and the cleaning time can be measured.

揚げ工程を必要とする食材Ｂにおける食材５０ｂは、下処理後フライヤに入れられて油で揚げられる。このときＲＦＩＤ１０内部のセンサ部１６では、食材内部の昇温温度が計測される。これと共に前記タイマ部１８では、前記センサ部１６が食材内部の昇温を計測する間の時間を計測する。これにより、食材Ｂ内部の調理温度と、調理時間を計測することができる。   The foodstuff 50b in the foodstuff B which requires a frying process is put into a fryer after a pretreatment, and is fried in oil. At this time, the temperature rise temperature inside the food is measured by the sensor unit 16 inside the RFID 10. At the same time, the timer unit 18 measures the time during which the sensor unit 16 measures the temperature rise inside the food. Thereby, the cooking temperature and cooking time inside foodstuff B can be measured.

前記揚げとは異なる加熱工程（例えば焼き工程）を必要とする食材Ｃにおける食材５０ｃは、直火若しくは鉄板上等で加熱される。このときＲＦＩＤ１０内部のセンサ部１６では、食材内部の昇温温度が計測される。これと共に前記タイマ部１８では、前記センサ部１６が食材内部の昇温を計測する間の時間を計測する。これにより、食材Ｃ内部の調理温度と、調理時間を計測することができる。   The food material 50c in the food material C that requires a heating process (for example, a baking process) different from the frying is heated on an open flame or on an iron plate. At this time, the temperature rise temperature inside the food is measured by the sensor unit 16 inside the RFID 10. At the same time, the timer unit 18 measures the time during which the sensor unit 16 measures the temperature rise inside the food. Thereby, the cooking temperature inside the foodstuff C and cooking time can be measured.

それぞれの食材５０ａ、５０ｂ、５０ｃの加工時（調理時）における計測データは、それぞれの食材５０ａ、５０ｂ、５０ｃに内蔵された（埋め込まれた）ＲＦＩＤ１０内部のＲＡＭ１４に一時的に記録される。     Measurement data at the time of processing (cooking) each of the ingredients 50a, 50b, and 50c is temporarily recorded in the RAM 14 inside the RFID 10 incorporated (embedded) in each of the ingredients 50a, 50b, and 50c.

記録された前記計測データは、前記ＲＯＭ１２に記録された基本データと共に、無線通信部２２を介して前記リーダ１２０へ送信される。データの送信は、通常ＲＦＩＤ１０がリーダ１２０の近傍を通過することによって自動的に成されるため、例えば食材群が通過するゲートを製造ライン上に設けておき、前記ゲートに前記リーダ１２０を備えるようにすれば良い。     The recorded measurement data is transmitted to the reader 120 via the wireless communication unit 22 together with the basic data recorded in the ROM 12. Since data transmission is normally performed automatically when the RFID 10 passes in the vicinity of the reader 120, for example, a gate through which a group of ingredients passes is provided on the production line, and the reader 120 is provided at the gate. You can do it.

前記リーダ１２０に送信されたデータは、リーダ１２０に備えられたＲＡＭ１２６に一時的記録された後、インターフェイス部を介してコンピュータ１３０へと送信される。コンピュータ１３０へ送信されたデータは、メモリ部１３２に保管され、それぞれの食品加工データのデータベースとして蓄積され、食材５０ａ、５０ｂ、５０ｃを含む食材群の加工履歴をモニタ可能とする。     The data transmitted to the reader 120 is temporarily recorded in a RAM 126 provided in the reader 120 and then transmitted to the computer 130 via the interface unit. The data transmitted to the computer 130 is stored in the memory unit 132, accumulated as a database of the respective food processing data, and the processing history of the food material group including the food materials 50a, 50b and 50c can be monitored.

なお、上記それぞれの加工工程を経たＲＦＩＤ１０は、盛り付け工程において、食材から引き抜かれる。また、前記ＲＦＩＤ１０を埋め込んだ食材（サンプル食材）５０も、商品とすることはできないため、取り除かれる。   In addition, RFID10 which passed through each said process process is extracted from a foodstuff in the arrangement | positioning process. In addition, the food material (sample food material) 50 in which the RFID 10 is embedded cannot be used as a product, and thus is removed.

上記のような食品の調理履歴計測方法において、少なくとも温度センサと、タイマと、前記温度センサによって計測された値を時系列に記録するＲＡＭ１４と、を備えたＲＦＩＤとを、調理対象となる食材内部に入れて調理環境下において、前記温度センサによって計測される食材内部のデータを前記ＲＡＭ１４に記録することを特徴とすることにより、加工時における食品内部の加熱状態等の加工状態をデータとして得ることができる。よって、生産ラインにおいて、食品自体がどのような加工状態にあったのかを履歴として残すことが可能となる。   In the food cooking history measuring method as described above, an RFID including at least a temperature sensor, a timer, and a RAM 14 that records values measured by the temperature sensor in time series is provided inside the food to be cooked. In the cooking environment, the internal data of the foodstuff measured by the temperature sensor is recorded in the RAM 14 to obtain the processing state such as the heating state inside the food during processing as data. Can do. Therefore, in the production line, it is possible to leave as a history what kind of processing the food itself was in.

また、前記ＲＦＩＤ１０を内部に入れる食材は、同時に調理環境下にさらされるロット単位の食材のうちの少なくとも一つであるようにすることにより、前記ＲＦＩＤ１０を内包する食材が、他の食材のサンプルとなり、同時に調理環境下にさらされた食材がどのような加工状態であったのかを計測することが可能となる。   In addition, the food containing the RFID 10 is at least one of lot-based foods that are simultaneously exposed to the cooking environment, so that the food containing the RFID 10 becomes a sample of other foods. At the same time, it is possible to measure the processing state of the foodstuff exposed to the cooking environment.

本発明の食品の調理履歴計測方法に使用するＲＦＩＤおよびデータのリーダ装置の概略構成を示すブロック図である。It is a block diagram which shows schematic structure of the reader | leader apparatus of RFID used for the cooking history measuring method of the foodstuff of this invention. 本発明を実施するにあたって使用されるＲＦＩＤと計測対象となる食材とを示す図（本発明の食品の調理履歴計測装置の概要を示す図）であり、（Ａ）は、ＲＦＩＤ内蔵前、（Ｂ）はＲＦＩＤ内蔵後を示す。It is a figure (figure which shows the outline | summary of the cooking history measurement apparatus of the foodstuff of this invention) which shows the RFID used in implementing this invention, and the foodstuff used as a measurement object, (A) is before RFID built-in, (B ) Shows after RFID is built-in. 食材の加工工程と、各行程における計測データとの流れを示す図である。It is a figure which shows the flow of the process of a foodstuff, and the measurement data in each process.

符号の説明Explanation of symbols

１０………ＲＦＩＤ、１１………掴み部、１２………ＩＤ記憶部（ＲＯＭ）、１４………データバッファ部（ＲＡＭ）、１６………センサ部、１８………タイマ部、２０………起電力部、２２………無線通信部、２４………アンテナ、５０（５０ａ、５０ｂ、５０ｃ）………食材、１１０………リーダ装置、１２０………リーダ、１２２………アンテナ、１２４………無線通信部、１２６………データバッファ部（ＲＡＭ）、１２８………インターフェイス部、１３０………コンピュータ、１３２………メモリ部。   10... RFID, 11... Gripping part, 12... ID storage part (ROM), 14... Data buffer part (RAM), 16 ... sensor part, 18 timer part 20 ………… Electromotive force unit, 22 ………… Wireless communication unit, 24 ………… Antenna, 50 (50a, 50b, 50c) ……… Food, 110 ……… Reader device, 120 ……… Reader, 122 …… ... antenna, 124 ... wireless communication part, 126 ... data buffer part (RAM), 128 interface part, 130 computer, 132, memory part.

Claims (3)

少なくとも温度センサと、タイマと、前記温度センサによって計測された値を時系列に記録するＲＡＭと、を備えたタグを、
調理対象となる食材内部に入れて調理環境下において、前記温度センサによって計測される食材内部のデータを前記ＲＡＭに記録することを特徴とする食品の調理履歴計測方法。 A tag comprising at least a temperature sensor, a timer, and a RAM for recording values measured by the temperature sensor in time series,
A cooking history measuring method for foods, wherein the data inside the ingredients measured by the temperature sensor is recorded in the RAM in a cooking environment by being placed inside the ingredients to be cooked. 前記タグを内部に入れる食材は、同時に調理環境下にさらされるロット単位の食材のうちの少なくとも一つであることを特徴とする請求項１に記載の食品の調理履歴計測方法。   The food cooking history measuring method according to claim 1, wherein the food for putting the tag therein is at least one of foods in a lot unit exposed to a cooking environment at the same time. 調理対象となる食材と、
前記食材に内包される、少なくとも温度センサと、タイマと、前記温度センサによって計測された値を時系列に記録するＲＡＭと、を備えたタグと、
を有することを特徴とする食品の調理履歴計測装置。

Ingredients to be cooked,
A tag including at least a temperature sensor included in the food, a timer, and a RAM that records values measured by the temperature sensor in time series;
A food cooking history measuring device characterized by comprising:

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