JP2006338348A - Support device, support method and support program for baking - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a support device or the like for baking capable of improving the baking efficiency of bread or improving baking quality by performing baking management according to peculiar circumstances of a baking line. <P>SOLUTION: This support device for baking has: a network IF 6 receiving an input of identification information for uniquely identifying a processing target in a baking process in each prescribed processing unit, first baking history information related to the processing target processed in the first processing unit, and second baking history information related to the processing target processed in a second processing unit different from the first processing unit; an external storage part 2 associating the inputted identification information, first baking history information and second baking history information to one another and storing them; and a history control part 5a associating the first baking history information and the second baking history information related to the processing target corresponding to the first baking history information to the inputted identification information and storing them in an external storage part 2. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a bread manufacturing support device, a support method, and a support program, which are incorporated in a bread manufacturing process and support bread manufacturing work.

  In the food production line, various process management is required to improve the quality of the product. Particularly in recent years, consumer awareness of food safety has improved, so by recording information in the food manufacturing process one by one and improving food traceability, food safety and It is required to build a system that ensures reliability. By constructing such a system, even if some problems occur after the food is shipped, by analyzing the manufacturing history, the food with this problem can be used with any raw materials. It is possible to identify whether it has been manufactured through a process, and to use it to investigate the cause and prevent recurrence.

  For this reason, a system has been established in the past to ensure food traceability by manually entering food production history information on a paper sheet and storing this paper sheet. It was. Or the food manufacture history information management system which records the data of the worker who manufactures food in association with food manufacture history data has been proposed (for example, refer to patent documents 1).

  Moreover, as a quality improvement system in the food production line, the production conditions of each production apparatus in the food production line are adjusted in a timely manner. For example, the operator visually observes the state of the final product, the worker judges the quality of this state based on his / her own experience, etc., and adjusts the manufacturing conditions in each production device according to the result of this quality judgment Was.

JP 2005-107563 A

  However, among the food production lines, particularly in the bread production line for producing bread, there is a problem that the existing system cannot be used as it is due to circumstances specific to bread different from other foods.

  For example, in the case of bread production, there are a wide variety of processing units in each production process, so that history information of each production process cannot be managed uniformly, and it is difficult to ensure traceability. That is, the middle seed formed by mixing bread ingredients and the dough formed by adding oils and auxiliary ingredients to the middle seed is referred to as “BOX” because it is transported in a box-like container. It is processed in units, but after the dough is divided into a size corresponding to one bread, it is processed in units of “pieces (dough balls)”. Furthermore, when each dough is put in an individual box-like container and baked in an oven, it is processed in units of “cases”. On the other hand, the conventional traceability system was built on the premise that processing from upstream to downstream of the manufacturing process is performed in one unit, so when this is applied to the bread manufacturing process as it is, There is a problem that the history information of the manufacturing process cannot be linked to each other.

  Moreover, fermentation progresses and the composition and volume of medium bread and dough of bread change as the fermentation temperature and fermentation humidity increase. Furthermore, when baking bread dough in an oven, the surface color changes significantly depending on the baking temperature and baking time of the oven. Therefore, it is extremely important to manage the fermentation temperature, the firing temperature, etc., but since the manual adjustment of the manufacturing apparatus by the operator as in the past has been performed depending on the knowledge and experience of the operator. There are problems such as variations among workers and the time required to educate workers. In order to solve such a problem, it is also conceivable to obtain the production state at each time of bread production with a sensor or the like and apply automatic feedback control to each production apparatus based on the obtained result. However, in the case of bread, unlike other foods, the volume of the dough changes depending on the fermentation temperature, and the surface color changes depending on the baking temperature of the oven. Has characteristics.

  The present invention has been made in view of the above problems, and by performing production management that matches the specific circumstances of the bread production line, it is possible to improve bread production efficiency and production quality. An object is to provide a support device, a support method, and a support program.

  In order to solve the above-described problems and achieve the object, the bread manufacturing support device according to claim 1 is a support device for supporting bread manufacturing in a bread manufacturing process, the processing in the bread manufacturing process Identification information for uniquely identifying a target for each predetermined first processing unit, first manufacturing history information regarding the processing target processed in the first processing unit, and the first processing Input accepting means for accepting input of the second manufacturing history information related to the processing object processed in a second processing unit different from the unit, the identification information inputted by the input accepting means, the first Storage means for storing manufacturing history information and the second manufacturing history information in association with each other, and for the identification information input by the input receiving means, the first manufacturing history information, This first And said second manufacturing history information on the processing object that corresponds to the granulation history information, characterized in that it and a history control means for storing in the storage means in association.

  Further, the bread manufacturing support apparatus according to claim 2 is the bread manufacturing support apparatus according to claim 1, wherein the storage means stores the mutual relationship between the first processing unit and the second processing unit. Correspondence ratio information for specifying the correspondence ratio is stored, and the history control means refers to the correspondence ratio information stored in the storage means and corresponds to the first manufacturing history information. The second manufacturing history information is specified.

  The bread manufacturing support device according to claim 3 is a support device for supporting bread manufacturing in a bread manufacturing process, and accepts input of status information relating to a state of a processing target in the bread manufacturing process. According to the state information, storage means for storing control information for specifying control contents to be instructed to each manufacturing apparatus in the bread manufacturing process, and the state information is stored in the input receiving means. After being input, by referring to the storage unit based on the state information, the control information corresponding to the state information is acquired from the storage unit, and the feedback control unit acquires the control information. Output means for outputting the control information directly or indirectly to the manufacturing apparatuses.

  In addition, the bread manufacturing support apparatus according to claim 4 is the bread manufacturing support apparatus according to claim 3, wherein the storage means includes, as the state information, the fermentation state of the bread dough to be processed. Is stored, and as the control information, information relating to fermentation time, fermentation humidity, or fermentation temperature in a fermentation room in which the dough is fermented is stored.

  Further, the bread manufacturing support device according to claim 5 is the bread manufacturing support device according to claim 3 or 4, wherein the storage means stores the baking state of the bread as the final product as the state information. Is stored, and information regarding the baking temperature of the oven for baking the bread is stored as the control information.

  Further, the bread manufacturing support apparatus according to claim 6 is the bread manufacturing support apparatus according to any one of claims 3 to 5, wherein the input receiving means includes an imaging means for imaging the processing target. And the storage means stores, as the state information, analysis result information relating to an analysis result of an image taken by the imaging means, and the feedback control means is taken by the imaging means. Based on the image, the state of the processing target is analyzed, and the control information corresponding to the analysis result is acquired by referring to the storage unit based on the analysis result.

  The bread manufacturing support method according to claim 7 is a support method for supporting bread manufacture using a predetermined support device in the bread manufacturing process, wherein the support device includes Identification information for uniquely identifying a processing target for each predetermined first processing unit, first manufacturing history information regarding the processing target processed in the first processing unit, and the first An input receiving step for receiving input of second manufacturing history information related to the processing target processed in a second processing unit different from the processing unit, and for the identification information input in the input receiving step, A history control step for storing the first manufacturing history information and the second manufacturing history information related to the processing object corresponding to the first manufacturing history information in association with a predetermined storage means. Characterized in that it contains a flop.

  The bread manufacturing support method according to claim 8 is a support method for supporting bread manufacture using a predetermined support device in the bread manufacturing process, wherein the support device includes A storage step of storing control information for specifying control contents to be instructed to each manufacturing apparatus in the bread manufacturing process in a predetermined storage unit according to the state information related to the state of the processing target, and the bread manufacturing process An input receiving step for receiving input of state information relating to the state of the processing target in step, and after the state information is input in the input receiving step, by referring to the storage means based on the state information, A feedback control step of acquiring the corresponding control information from the storage means; and the feedback control step Said control information Oite acquired, characterized in that including an output step of outputting directly or indirectly to said each manufacturing apparatus.

  The bread manufacturing support program according to claim 9 is a support program for supporting bread manufacturing in a bread manufacturing process using a predetermined computer, and the computer is configured to process the bread manufacturing process. Identification information for uniquely identifying each predetermined first processing unit, first manufacturing history information regarding the processing target processed in the first processing unit, and the first processing unit Input accepting step for accepting an input of second manufacturing history information related to the processing object processed in a second processing unit different from the above, and for the identification information inputted in the input accepting step, the first Manufacturing history information and the second manufacturing history information relating to the processing object corresponding to the first manufacturing history information are stored in association with predetermined storage means. Characterized in that to execute a history control step.

  The bread manufacturing support program according to claim 10 is a support program for supporting bread manufacturing in a bread manufacturing process using a predetermined computer, and the computer is configured to process the bread manufacturing process. A storage step of storing control information for specifying control contents to be instructed to each manufacturing apparatus in the bread manufacturing process in a predetermined storage unit according to the state information regarding the state of the bread, and a process in the bread manufacturing process An input reception step for receiving input of state information relating to a target state, and after the state information is input in the input reception step, the storage unit is referred to based on the state information, thereby corresponding to the state information A feedback control step of acquiring the control information from the storage means; It has been the control information acquired in click control step, characterized in that to execute an output step of outputting directly or indirectly to said each manufacturing apparatus.

  According to the present invention, since the first manufacturing history information and the second manufacturing history information can be associated with the identification information, even if the processing unit is different, the first manufacturing history information is based on the first manufacturing history information. Thus, the second manufacturing history information can be acquired, or the first manufacturing history information can be acquired based on the second manufacturing history information. Therefore, if any problem occurs in the processing target or its final product, the manufacturing history can be easily traced regardless of the difference in the processing unit, and bread traceability can be established. Therefore, the safety, reliability, or taste of bread as food can be further improved.

  Further, according to the present invention, the second manufacturing history information corresponding to the first manufacturing history information is identified with reference to the correspondence ratio information, so that the association of each manufacturing history information can be automatically determined, Each piece of manufacturing history information can be managed more easily and reliably.

  Further, according to the present invention, the control information corresponding to the state information is acquired and output directly or indirectly to each manufacturing apparatus, thereby automatically controlling each manufacturing apparatus according to the state information. can do. Therefore, an automatic feedback system in the bread manufacturing process can be established, and the quality of bread can be further improved.

  Further, according to the present invention, since the fermentation time in the fermentation chamber is controlled according to the fermentation state information, the fermentation state, which is an important factor affecting the quality of the bread, can be controlled by automatic feedback, and the quality of the bread is further increased. Can be improved.

  Further, according to the present invention, the oven temperature is controlled according to the baking state information, so that the baking state, which is an important factor affecting the quality of the bread, can be controlled by automatic feedback, and the bread quality is further improved. be able to.

  Further, according to the present invention, since control information is acquired based on the analysis result of the image captured by the imaging means, the fermentation state and bread of the dough, which was difficult to detect with a conventional general sensor, are obtained. As a result, it is possible to automatically determine the baked state, and to easily and reliably feed back the fermentation state and the calcination state.

  Embodiments according to the present invention will be described below in detail with reference to the accompanying drawings. [I] First, the basic concept of the embodiment will be described, then [II] the specific contents of the embodiment will be described, and [III] Finally, modifications to the embodiment will be described. However, the present invention is not limited by this embodiment.

[I] Basic Concept of Embodiment First, the basic concept of the embodiment according to the present invention will be described. The present embodiment relates to a support device, a support method, and a support program for comprehensively supporting bread production in a bread production line. The specific content of bread produced in this production line is arbitrary, and includes, for example, sweet bread and cooking bread. In the following description, a case of producing bread will be described.

  One of the features of the support device according to the present embodiment relates to the improvement of traceability. That is, in the present embodiment, manufacturing history information in each of a plurality of processing steps in each manufacturing step can be managed for each processing unit in each processing step. And even when the processing units of each manufacturing process are different from each other, by associating these processing units, it is possible to manage history information in a state of maintaining cooperation from upstream to downstream of bread manufacturing. Make it possible. For this reason, when the history information of the final product, bread, is needed, the history information of each manufacturing process when this bread was manufactured can be uniquely identified, and a system that ensures the safety and reliability of bread. Can be built.

  One of the other features such as the support device according to the present embodiment relates to feedback control of the manufacturing device. That is, it relates to the state of the processing target (specifically, raw materials (flour, yeast, sugar, salt, oil, etc.), intermediate products (medium seeds and dough), or final product (bread itself)) in each manufacturing process. Information is acquired, and the control content of each manufacturing apparatus is automatically adjusted based on this information. In particular, by grasping the state of the processing target by image analysis, automatic feedback control that has been difficult in the conventional bread manufacturing process is enabled.

[II] Specific Contents of Embodiment Next, specific contents of this embodiment will be described. First, an outline of the bread manufacturing process which is the premise of the present embodiment will be described. FIG. 1 is a block diagram conceptually showing each processing step in the bread manufacturing process.

  As shown in FIG. 1, the bread manufacturing process is roughly divided into a plurality of processing steps. Specifically, "medium seed mixing process" in which wheat flour is mixed with yeast and water to form a medium seed, "medium seed fermentation process" to ferment the medium seed, and sugar, salt, etc. are added to the fermented medium seed The “main cocoon process” that forms the dough by kneading, the “division process” that divides the dough into sizes corresponding to bread, the “rounding process” that rounds the divided dough into a spherical shape, and the laid dough for a predetermined time “ "Intermediate fermentation process", "Shaping / molding process" to shape the laid dough into a baking mold, "Final fermentation process" to inflate the molded dough in a hot and humid environment, "Bake the fermented dough" “Baking process”, “Die cutting process” for taking out the baked bread from the baking mold, “Cooling process” for cooling the die cut bread, “Cut process” for cutting the cooled bread into a predetermined number of pieces, “Packaging process” for packaging bread, packed "Shipment process" to ship the bread, is roughly divided into. However, among these steps, some of the steps can be omitted. For example, when shipping without cutting bread, the cutting step can be omitted.

  In order to automatically perform each of these processing steps, as shown in the drawing, the bread manufacturing factory has a raw material storage (silo) M1 for storing raw materials such as flour, and a mixture for medium seeds for mixing flour and yeast. Machine M2, fermentation chamber M3 for fermenting medium seeds and auxiliary materials, mixer M4 for main steam kneading medium seeds, etc., splitting machine M5 for dividing dough, shaping machine M6 for rounding dough into a spherical shape, intermediate for performing intermediate fermentation Fermenter M7, mold filling machine M8 that performs mold filling, final fermentation chamber M9 that performs final fermentation, oven M10 that performs baking, mold cutting machine M11 that performs mold cutting, cooling conveyor M12 that performs cooling, and cutting machine M13 that performs cutting A packaging machine M14 for performing packaging is installed (hereinafter, these devices are collectively referred to as “manufacturing device M” as necessary). Further, these manufacturing apparatuses M are connected to each other by a conveyor (not shown), and thereby a continuous bread manufacturing process from upstream to downstream is constructed. Unless otherwise specified, it is assumed that each manufacturing apparatus M can be configured in the same manner as in the past, and the description thereof is omitted.

  In each processing step, processing targets are managed in the same or different processing units. That is, in the middle seed mixing process to the main koji process, a unit called “BOX” corresponding to the capacity of one container for transportation, and in the dividing process to the intermediate fermentation process, one divided dough corresponding to bread In the unit of “individual (dough balls)” corresponding to the amount of the minute, in the shaping / molding process, in the unit of “book” corresponding to the capacity of one baking mold, in the final fermentation process to the die cutting process, In the unit called “case” corresponding to the capacity of one container for baking mold conveyance, and in the cooling process to the packaging process, the unit “book” similar to the shaping / molding process is managed. Further, the correspondence ratio between the processing units is determined in advance, for example, 1 = 3Ｂ, 1BOX = 540, 3 = 1, 1 case = 4, 1 bat = 5. .

  Next, the overall configuration of a support system for supporting bread manufacturing in such a bread manufacturing process will be described. FIG. 2 is a block diagram functionally conceptually showing the overall configuration of the support system according to the present embodiment. As shown in FIG. 2, the support server 1 and the support terminal 10 are arranged in the bread manufacturing factory F. Moreover, the imaging device 30 is arrange | positioned in the vicinity of the exit of the last fermentation chamber M9 and the exit of oven M10 among each manufacturing apparatuses M, such as the mixer M2 and the fermentation chamber M3 mentioned above. Further, each manufacturing apparatus M is provided with a control panel 40, and each manufacturing apparatus M can be controlled via the control panel 40. The support server 1, the support terminal 10, the imaging device 30, and the control panel 40 of each manufacturing apparatus M are connected via a LAN (Local Area Network) 20 so as to communicate with each other.

<Configuration of support server 1>
First, the configuration of the support server 1 will be described. FIG. 3 is a block diagram functionally conceptually showing the configuration of the support server 1. As shown in FIG. 3, the support server 1 includes an external storage unit 2, a main storage unit 3, a medium reading unit 4, a control unit 5, and a network interface (hereinafter, network IF) 6 in terms of functional concept. These units are configured to be communicable with each other via a bus 7.

  Among these, the external storage unit 2 is a storage unit for storing information necessary for each process in the support server 1, and corresponds to the storage unit in the claims. The external storage unit 2 stores a correspondence ratio information table, a history information table, a final fermentation chamber control information table, and an oven control information table, and various programs such as a support program (not shown) are installed. Yes. The external storage unit 2 is configured by a nonvolatile storage device such as an HD (Hard Disk), for example. The contents of each table will be described later.

  The main storage unit 3 is a main memory used when the control unit 5 executes control. The main storage unit 3 is configured by a volatile storage medium such as a RAM (Random Access Memory), for example, and various programs such as a support program installed in the external storage unit 2 are stored in the main storage unit 3. Loaded as needed.

  The medium reading unit 4 is a medium for reading information recorded on an arbitrary computer-readable recording medium (not shown) such as a CD-ROM (Compact Disk Read Only Memory) or a DVD (Digital Video Disk). Reading means. These various programs can be installed in the external storage unit 2 by reading the recording medium storing various programs such as the support program by the medium reading unit 4. In addition, various programs such as a support program can be installed by an arbitrary method. For example, the programs can be installed via an arbitrary network without using a recording medium.

  The control unit 5 is a control unit that controls each unit of the support server 1. The control unit 5 is configured by combining, for example, a central processing unit such as a CPU (Central Processing Unit), a ROM (Read Only Memory) that stores a control program of the CPU, and the like in the main storage unit 3. By interpreting and executing various programs such as the loaded support program, the method defined by this program is executed.

  The control unit 5 includes a history control unit 5a and a feedback control unit 5b in terms of functional concept. Among these, the history control unit 5a performs management control of manufacturing history information in each of a plurality of processing steps in the bread manufacturing step and identification information for uniquely identifying a processing target in each processing step for each predetermined processing unit. It corresponds to the history control means in the claims. The feedback control unit 5b performs feedback control on each manufacturing apparatus M, and corresponds to the feedback control means in the claims. Although specific processing of each of these units will be described later, processing other than the processing described specially is performed by the control unit 5.

  The network IF 6 is a communication relay unit that relays a communication signal between the support server 1 and the LAN 20, and corresponds to the input reception unit in the claims.

<Configuration of support terminal 10>
Next, the configuration of the support terminal 10 will be described. FIG. 4 is a block diagram illustrating the configuration of the support terminal 10 in terms of functional concept. As shown in the figure, the support terminal 10 includes an input unit 11, a display unit 12, an external storage unit 13, a main storage unit 14, a medium reading unit 15, a control unit 16, and a network IF 17 in terms of functional concepts. Each unit is configured to be communicable with each other via a bus 18.

  Among these, the input unit 11 is an input receiving unit for inputting arbitrary information to the support terminal 10, and corresponds to the input receiving unit in the claims. For example, a keyboard, a mouse, or a network terminal can be used as the input unit 11. The monitor described later also realizes an input function as a pointing device in cooperation with the mouse.

  The display unit 12 is output means for outputting arbitrary information from the support terminal 10 to a user or an arbitrary device, and for example, a monitor can be used.

  The external storage unit 13 is storage means for storing information necessary for each process of the support terminal 10. Various programs such as a support program (not shown) are installed in the external storage unit 13. The external storage unit 13 can be configured by a nonvolatile storage device such as an HD.

  The main storage unit 14 is a main memory used when the control unit 16 executes control. The main storage unit 14 is configured by a volatile storage medium such as a RAM, for example, and various programs such as a support program installed in the external storage unit 13 are loaded into the main storage unit 14 as necessary. Is done.

  The medium reading unit 15 is a medium reading unit that reads information recorded on an arbitrary computer-readable recording medium such as a CD-ROM or a DVD. These various programs can be installed in the external storage unit 13 by reading a recording medium storing various programs such as a support program by the medium reading unit 15. In addition, various programs such as a support program can be installed by an arbitrary method. For example, the programs can be installed via a network without using a recording medium.

  The control unit 16 is a control unit that controls each unit of the support terminal 10. The control unit 16 is configured by combining, for example, a central processing unit such as a CPU and a ROM that stores a control program for the CPU. Various control programs such as a support program loaded in the main storage unit 14 are provided. By performing interpretation and execution, the method specified in this program is executed.

  The network IF 17 is a communication relay unit that relays communication signals between the support terminal 10 and the LAN 20.

  The support server 1 and the support terminal 10 configured as described above can be configured as, for example, a personal computer, a database server, or a workstation.

<Configuration of Imaging Device 30>
Next, the configuration of the imaging device 30 will be described. This imaging device 30 images a process target and corresponds to the imaging means in the claims. FIG. 5 is a block diagram illustrating the configuration of the imaging device 30 in terms of functional concept. As illustrated, the imaging device 30 includes an imaging unit 31, a detection sensor 32, a storage unit 33, a control unit 34, and a network IF 35 in terms of functional concepts, and these units can communicate with each other via a bus 36. Connected and configured.

  Among these, the imaging unit 31 includes, for example, a CCD (Charge Coupled Devices) element, and converts the captured image into an RGB signal for each pixel and outputs the RGB signal. The detection sensor 32 is detection means for detecting that the processing target has reached a predetermined imaging position. In addition, the storage unit 33 temporarily stores the RGB signal for each pixel output from the imaging unit 31 or records a control program for controlling the imaging device 30 in a nonvolatile manner. The control unit 34 is a control unit that controls each unit of the imaging device 30, and instructs the imaging unit 31 to perform imaging by loading and interpreting and executing a control program stored in the storage unit 33. The RGB signal output from the imaging unit 31 is output to the support server 1 via the network IF 35. The network IF 35 is a communication relay unit that relays communication signals between the imaging device 30 and the LAN 20.

<Configuration of control panel 40>
Next, the configuration of the control panel 40 will be described. FIG. 6 is a block diagram illustrating the configuration of the control panel 40 in terms of functional concepts. As illustrated, the control panel 40 includes an input / output panel 41, a detection sensor 42, an input / output terminal 43, a storage unit 44, a control unit 45, and a network IF 46 in terms of functional concept. Are connected so that they can communicate with each other.

  Among these, the input / output panel 41 is an input receiving unit that receives input of various types of information and an output unit that outputs various types of information, and is configured as a touch panel, for example. Moreover, the detection sensor 42 is a detection means which detects the various state information (For example, the temperature and humidity of fermentation in the final fermentation chamber M9, the temperature of baking in the oven M10) in each manufacturing apparatus M. The input / output terminal 43 is wired to an input / output terminal (not shown) of each manufacturing apparatus M, and control information for each manufacturing apparatus M (for example, temperature and humidity of fermentation in the final fermentation chamber M9, temperature of baking in the oven M10). ). Further, the storage unit 44 records a control program for controlling the control panel 40 and each manufacturing apparatus M connected to the control panel 40 in a nonvolatile manner. The control unit 45 is a control unit that controls the control panel 40 and each unit of each manufacturing apparatus M connected to the control panel 40, and loads and interprets the control program stored in the storage unit 44. To do. The network IF 46 is a communication relay unit that relays communication signals between the control panel 40 and the LAN 20.

<Table contents>
Next, the contents and structure of each table stored in the external storage unit 2 of the support server 1 will be described.

  First, the correspondence ratio information table will be described. FIG. 7 shows a configuration example of the correspondence ratio information table. This correspondence ratio information table is a table for storing correspondence ratio information regarding the correspondence ratio between processing units of each processing step, and stores each processing unit and the corresponding ratio in association with each other. Here, the correspondence ratio is determined on the basis of one BOX. For example, since 1620 dough balls are divided from medium seeds mixed using one BOX, the correspondence ratio of dough balls = 1620. Similarly, 135 cases and 540 lines correspond to one BOX. Here, the ratio of other processing units is shown based on BOX, but any processing unit may be used as a reference.

  Next, the history information table will be described. FIG. 8 shows a configuration example of the history information table. The history information table is a table for managing identification information for uniquely identifying a processing target for each predetermined processing unit, and manufacturing history information regarding bread manufacturing history in each processing step. Here, as identification information, a BOX number, which is identification information for uniquely identifying medium seeds and fabrics in BOX units, is stored. Moreover, as manufacturing history information, it acquired from the mixer M4 in the temperature and humidity of the fermentation chamber M3 which are the manufacturing history information acquired from the fermentation chamber M3 in a medium seed fermentation process, and these acquisition time, and a main steaming process. Production history information, dough temperature and its acquisition time, weight of each dough ball and its acquisition time in the division process, fermentation temperature and humidity in the intermediate fermentation process, and these acquisition times and fermentation temperature in the final fermentation process , Humidity and their acquisition time, temperature and humidity of the oven M10 in the baking process, and their acquisition time, temperature and humidity of the cooling conveyor M12 in the cooling process, and their acquisition time are stored. .

  In particular, in this history information table, for one piece of identification information, manufacturing history information of a processing step for performing processing in a processing unit specified by the identification information and a processing unit specified by the identification information The manufacturing history information of the processing steps for processing in the processing unit is stored in association with each other. That is, the production history information of the medium seed fermentation process and the main steaming process to be processed in the BOX unit is associated with the BOX number which is the identification information of the BOX unit, and further, the processing unit other than the BOX unit, here Then, the manufacturing history information of the division process and the intermediate fermentation process that are processed in units of dough balls, the manufacturing history information of the final fermentation process and the baking process that are processed in units of cases, and the cooling process in which the processing is performed in units of units Are stored in association with each other.

  Here, with respect to one BOX number, a plurality of pieces of manufacturing history information related to substantially the same processing target are associated with each other. Specifically, first, one piece of manufacturing history information in the medium seed fermentation process and the main koji process is associated with one BOX number “BOX0001”. Further, since one BOX specified by the BOX number “BOX0001” corresponds to 1620 dough balls as described above, the dividing process and the intermediate steps for 1620 dough balls taken out from this BOX and divided, etc. Manufacturing history information in the fermentation process is associated with this BOX number “BOX0001”. Similarly, the manufacturing history information of the final fermentation process and baking process for 135 cases and the manufacturing history information of 540 cooling processes are associated with the BOX number “BOX0001”. In this way, since the manufacturing history information is associated with each other regardless of the processing unit, the manufacturing history information from the upstream to the downstream of the manufacturing process can be managed while maintaining cooperation. However, reference identification information may be given to processing units other than the BOX. Alternatively, identification information may be assigned to each processing unit.

  Next, the final fermentation chamber control information table will be described. FIG. 9 shows a configuration example of the final fermentation chamber control information table. The final fermentation chamber control information table includes state information relating to the state of bread dough to be processed in the final fermentation chamber M9, and control information relating to the control content to be instructed to the final fermentation chamber M9 corresponding to each state information. Are stored in association with each other. Specifically, as the state information, the ratio of the area of each fabric to the reference area is stored as a percentage. This area ratio is a numerical value indicating the swollen state of each fabric, and is obtained by analyzing the fabric image captured by the imaging device 30. Moreover, as the control information, the temperature and humidity of the final fermentation chamber M9 are stored. These state information and control information can be stored in the support server 1 by the person in charge via the support device 10 at an arbitrary timing (the same applies to the oven control information table).

  Next, the oven control information table will be described. FIG. 10 shows a configuration example of the oven control information table. In the oven control information table, state information relating to the state of bread to be processed in the oven M10 and control information relating to control contents to be instructed to the oven M10 corresponding to each state information are stored in association with each other. ing. Specifically, as the state information, the density ratio of the surface color of bread to a predetermined density is stored as a percentage. This density ratio is a numerical value indicating the degree of baking of each bread, and is obtained by analyzing a dough image captured by the imaging device 30. Further, the temperature of the oven M10 is stored as the control information.

<Support processing>
Next, the support process performed using the support system configured as described above will be described.

  First, manufacturing history information acquisition processing for acquiring manufacturing history information will be described. A flowchart of the manufacturing history information acquisition process is shown in FIG. As illustrated, the control panel 40 of each manufacturing apparatus M arranged in each processing step transmits manufacturing history information automatically or manually acquired in the processing step to the support server 1. Specifically, the control panel 40 of the fermentation chamber M3 monitors the arrival of the acquisition timing of the production history information (step SA-1), and when this timing has arrived, the inside of the fermentation chamber M3. The temperature and humidity are measured by the detection sensor 42 (step SA-2), and the measured temperature and humidity are transmitted as manufacturing history information to the support server 1 via the network IF 46 (step SA-3).

  On the other hand, the history control unit 5a of the support server 1 monitors whether or not manufacturing history information has been received (step SA-4). When manufacturing history information is received, the manufacturing history information is stored in the external storage unit 2. In the history information table (step SA-5). Similarly, the temperature of the medium species measured by the mixer M4 and its acquisition time, the weight of the dough measured by the dividing machine M5 and its acquisition time, and the intermediate fermenter M7 measured by the intermediate fermenter M7. Internal temperature and humidity and their acquisition time, temperature and humidity of the final fermentation chamber M9 measured in the final fermentation chamber M9 and their acquisition, temperature and humidity measured in the oven M10, and acquisition thereof, cooling conveyor The temperature and humidity inside the cooling conveyor M12 measured at M12 and the time of acquisition thereof are measured by the detection sensor 42 of each control panel 40 of each manufacturing apparatus M and transmitted to the support server 1, and the history control unit It is stored in the history information table by 5a. The manufacturing history information can be acquired by various methods other than the measurement by the detection sensor 42 of the control panel 40. For example, when each manufacturing apparatus M is provided with a measurement unit, the measurement unit uses this measurement unit. The measured information may be taken in via the input / output terminal 43 and transmitted to the support server 1. Alternatively, the control parameters at that time by the control panel 40, not necessarily the measured numerical values, may be transmitted to the support server 1 as manufacturing history information.

  At this time, the type of manufacturing history information received from the control panel 40 can be specified by the support server 1 by an arbitrary method. For example, a unique ID number is assigned to the control panel 40 in advance, and this ID number is automatically added to a header or the like when manufacturing history information is transmitted from the control panel 40 to the support server 1. The external storage unit 2 of the support server 1 stores in advance a correspondence table in which the ID number and the type of each manufacturing history information are associated with each other. Then, each time the manufacturing history information is received, the history control unit 5a of the support server 1 identifies the type of each manufacturing history information by referring to the correspondence table based on the ID number added to the header or the like. To do. Alternatively, instead of the ID number, a header indicating the type of each manufacturing history information may be added and analyzed by the history control unit 5a to determine the type of each manufacturing history information.

  Further, when storing the manufacturing history information in this way, the history control unit 5a of the support server 1 automatically assigns the identification information by a predetermined method. That is, when storing the temperature and humidity from the fermentation chamber M3 for the first time, a default initial BOX number (for example, BOX0001) is given, and thereafter the BOX number is incremented every time the temperature and humidity are stored. Then, the BOX number assigned in this way is stored in association with the temperature and humidity received from the control panel 40 (same as step SA-5).

  Further, when storing the manufacturing history information in this way, the history control unit 5a of the support server 1 stores the manufacturing history information in association with the identification information. That is, the history control unit 5a refers to the correspondence ratio information table in the external storage unit 2 and automatically identifies the correspondence of each piece of manufacturing history information based on this. Specifically, since one BOX corresponds to 1620 dough balls, the history control unit 5a receives one manufacturing history information transmitted from the fermentation chamber M3 or the mixer M4 for one BOX number. After the association, 1620 pieces of production history information transmitted from the divider M5 and the intermediate fermenter M7 are associated with this one piece of production history information. Similarly, the history control unit 5a associates 135 pieces of manufacturing history information transmitted from the final fermentation chamber M9 and the oven M10 with one BOX number, and further, 540 pieces of manufacturing transmitted from the cooling conveyor M12. Associate history information.

  In addition, any manufacturing history information can be stored in the history information table. For example, the detection result of the metal detector arranged on the manufacturing process can be stored. In addition, any part of the information can be stored manually. For example, the person in charge of production confirms the finished state of the dough or bread visually, inputs information indicating the confirmation result via the input unit 11 of the support terminal 10, and loads the LAN 20 into the external storage unit 2 of the support server 1. Can be stored through. Furthermore, in the above example, manufacturing history information is acquired for each processing unit and stored in the external storage unit 2, but manufacturing history information is acquired for each of a plurality of processing units to reduce the amount of information. May be. For example, the manufacturing history information may not be acquired for all cases in the baking process, but may be acquired at predetermined intervals (for example, every 10 minutes).

  The manufacturing history information stored in this way is used for any purpose, for example, to investigate the cause of an abnormality that has occurred in the middle seed or dough in the manufacturing process, or when any problem occurs in the bread after shipment. It can be used to investigate the cause and collect bread with the same BOX number. Specifically, the person in charge of quality management accesses the support server 1 by performing a predetermined operation via the input unit 11 of the support terminal 10 and refers to the history information table in the external storage unit 2. At this time, if one piece of information in the manufacturing history information can be specified, other manufacturing history information associated with the manufacturing history information can be immediately specified. For example, when the time when the bread in which an abnormality has occurred passes through the cooling process is known, the manufacturing history information including this time can be specified, and further, the bread number associated with the same BOX number as the manufacturing history information can be specified. Other manufacturing history information can be specified.

  Next, processing for performing feedback control will be described. First, feedback control in the final fermentation chamber M9 will be described. The flowchart of the feedback control process of this final fermentation room M9 is shown in FIG. Inside the final fermentation chamber M9, the dough immediately after finishing the final fermentation is conveyed by a conveyor line (not shown) in a state of being put in a case. And the control part 34 of the imaging device 30 arrange | positioned in the vicinity of the exit of the last fermentation chamber M9 will convey this case in a conveyor line, and when it has detected with the detection sensor 32 that it reached | attained the predetermined imaging position. (Step SB-1), the cloth in the case is imaged via the imaging unit 31 (step SB-2). And the control part 34 of this imaging device 30 transmits the RGB signal output from the imaging part 31 to the support server 1 via LAN20 (step SB-3).

  On the other hand, the feedback control unit 5b of the support server 1 monitors the reception of the RGB signal from the imaging device 30 (step SB-4). When this RGB signal is received, this RGB signal is known. By binarizing using a technique and performing a known edge detection process on the binarized image data, the region corresponding to the case and the region corresponding to the cloth inside thereof are automatically separated (step SB-5). ). Then, the ratio of the fabric area to the reference area is calculated by dividing the reference area stored in the external storage unit 2 by the area of the fabric area (step SB-6). Furthermore, the feedback control unit 5b refers to the final fermentation chamber control information table in the external storage unit 2 based on the area ratio, and acquires control information corresponding to the area ratio (step SB-7). And the feedback control part 5b produces | generates a control signal, and transmits to the control panel 40 of the final fermentation chamber M9 so that the control content specified by the acquired control information may be performed in the final fermentation chamber M9 ( Similarly, step SB-7). The imaging device 30 and the control panel 40 in the support server 1 can be identified by an arbitrary method. For example, a predetermined address is assigned to the imaging device 30 and the control panel 40 and transmitted from these. This can be done by adding the address to the header of the signal (the same applies to feedback control described later).

  On the other hand, the control panel 40 of the final fermentation room M9 monitors the reception of control information from the support server 1 (step SB-8). When this control signal is received, the temperature of the final fermentation room M9 or A control signal for adjusting the humidity is transmitted to the final fermentation chamber M9 via the input / output terminal 43 (step SB-9). Then, in the final fermentation chamber M9 that has received this control signal, the temperature and humidity of the final fermentation are automatically adjusted.

  Here, as shown in the final fermentation chamber control information table of FIG. 9, the adjustment is performed so that the temperature and humidity of the final fermentation chamber M9 are increased as the area ratio is smaller. This is because the more the dough is under-fermented (the less yeast is active), the less carbon dioxide is generated and the dough does not swell and the area ratio of the dough tends to be small. This is to promote fermentation by increasing the temperature and humidity of the chamber M9. On the contrary, adjustment is performed so that the temperature and humidity of the final fermentation chamber M9 are lowered as the area ratio is larger. This is because the more the dough is fermented, the more the dough swells and the area ratio of the dough tends to increase. Therefore, the temperature and humidity of the final fermentation chamber M9 are lowered to suppress the dough fermentation. In this way, the state of acceleration of dough fermentation, which is difficult to detect with conventional sensors, can be determined by analyzing the degree of expansion (expansion rate) of the dough using image analysis, and the fermentation state is automatically controlled. can do.

  The fermentation state of the dough can also be detected by a method other than the method described above. For example, the determination may be made based on the density of the dough instead of the area of the dough as described above. Specifically, as in the oven control described later, when the image captured by the image capturing device 30 is processed to be shaded and the density ratio with respect to the reference density is a predetermined value or less (when the color of the fabric surface is dark) If the fermentation is insufficient and the concentration ratio is greater than or equal to a predetermined value (when the color of the dough surface is whitish), it may be determined that the fermentation is excessive. Alternatively, the sensor detects the dryness of the surface of the dough in the case. If the surface of the fabric is moist and sticky, the fermentation is insufficient. If the surface of the dough feels dry, the fermentation is excessive. You may judge. Or you may combine these several methods. Further, the fermentation time may be controlled instead of or in addition to the fermentation temperature and the fermentation humidity.

  Next, feedback control in the oven M10 will be described. A flowchart of the feedback control process of the oven M10 is shown in FIG. Inside the oven M10, the bread immediately after being baked is conveyed in a conveyor line (not shown) in a state of being put in a case. Then, the control unit 34 of the imaging device 30 disposed near the outlet of the oven M10 detects that the case has been conveyed by the conveyor line and has reached a predetermined imaging position by the detection sensor 32 (step). SC-1), the fabric in the case is imaged via the imaging unit 31 (step SC-2). And the control part 34 of this imaging device 30 transmits the RGB signal output from the imaging part 31 to the support server 1 via LAN20 (step SC-3).

  On the other hand, the feedback control unit 5b of the support server 1 monitors the reception of the RGB signal from the imaging device 30 (step SC-4). When this RGB signal is received, this RGB signal is known. A density process is performed using a technique, and a known edge detection process is performed on the density-processed image data to automatically separate an area corresponding to a case and an area corresponding to an internal pan (step SC5). Then, the feedback control unit 5b calculates an average value of the density of the bread region and divides the reference density stored in the external storage unit 2 by the average density, thereby obtaining the average density of the bread with respect to the reference density. The ratio is calculated (step SC-6). Furthermore, the feedback control unit 5b refers to the oven control information table in the external storage unit 2 based on this concentration ratio, and acquires control information corresponding to this concentration ratio (step SC-7). Then, the feedback control unit 5b generates a control signal and transmits it to the control panel 40 of the oven M10 so that the control content specified by the acquired control information is executed in the oven M10 (similarly, step SC- 7).

  On the other hand, the control panel 40 of the oven M10 monitors reception of control information from the support server 1 (step SC-8), and adjusts the temperature or humidity of the oven M10 when receiving this control signal. A control signal is transmitted to the oven M10 through the input / output terminal 43 (step SC-9). In the oven M10 that has received this control signal, the firing temperature and humidity are automatically adjusted.

  Here, as shown in the oven control information table of FIG. 10, the adjustment is performed so that the temperature and the humidity of the oven M10 are increased as the concentration ratio is smaller. This is because there is not enough so-called caramel reaction (reaction in which sugar turns brown when heated) and Maillard reaction (reaction in which an amino compound and a carbonyl compound react with each other by heating to produce melanoidin dye) as bread is not sufficiently baked. However, since the surface color of the bread tends to be thin and the concentration ratio tends to be small, baking of the bread is promoted by raising the temperature and humidity of the oven M10. On the contrary, adjustment is performed so that the temperature and humidity of the oven M10 are lowered as the concentration ratio is larger. This is because as the bread is baked too much, the surface color of the bread tends to become darker and the concentration ratio tends to increase, so that the baking and baking of the bread is suppressed by lowering the temperature and humidity of the oven M10. In this way, the baking state can be automatically finely adjusted by analyzing the surface color of the bread, which is difficult to detect with a conventional sensor, using image analysis. In particular, the Maillard reaction colors the bread crust and greatly affects the flavor and taste. Therefore, the quality of bread can be maintained and improved by optimizing the baking state.

  Moreover, the baking state of bread can also be detected by a method other than the method described above. For example, the determination may be made on the basis of the volume (area) of the bread instead of the shade of the surface color of the bread as described above. Specifically, similarly to the above-described final fermentation chamber control, when the image captured by the image capturing device 30 is binarized and the area ratio with respect to the reference area is equal to or less than a predetermined value, the baking is insufficient. The baking temperature may be increased or decreased based on the bread volume. Or you may combine these several methods.

[III] Modifications to Each Embodiment Although the embodiments of the present invention have been described above, the specific configuration and method of the present invention are within the scope of the technical idea of each invention described in the claims. It can be arbitrarily modified and improved. Hereinafter, such a modification will be described.

(About problems to be solved and effects of the invention)
First, the problems to be solved by the invention and the effects of the invention are not limited to the above-described contents, and the present invention solves the problems not described above or has the effects not described above. There are also cases where only some of the described problems are solved or only some of the described effects are achieved.

(About configuration and control)
In addition, all or any part of the control described as being automatically performed in each embodiment may be performed manually, and conversely, all or any of the control described as being performed manually is performed. The part may be automated based on a known technique or the above-described idea. Further, each functional block of the control unit shown in each embodiment may be configured by a hard wired logic. Further, each of the electrical components described above is functionally conceptual and does not necessarily need to be physically configured as illustrated. In other words, the specific form of distribution / integration of each part is not limited to the one shown in the figure, and all or a part thereof may be functionally or physically distributed / integrated in arbitrary units according to various loads and usage conditions. Can be configured. For example, the support server 1 and the support terminal 10 may be integrated as one computer device. In addition, the processing procedure or the control procedure shown in the document or the drawing can be arbitrarily changed unless otherwise specified. Moreover, in the said embodiment, although feedback control was demonstrated, you may perform feedforward control by the same method. For example, based on the fermentation state in the fermentation chamber M3, the amount of auxiliary materials and the like added to the middle seed in the main process, which is the next process, can be adjusted.

It is a block diagram which shows notionally each processing process in a bread manufacture process. It is a block diagram which shows the whole structure of the assistance system which concerns on embodiment of this invention functionally. It is a block diagram which shows the structure of a support server functionally conceptually. It is a block diagram which illustrates functionally the structure of a support terminal. FIG. 25 is a block diagram illustrating a functional concept of a configuration of an imaging apparatus. It is a block diagram which illustrates the structure of a control board in a functional concept. It is a figure which shows the structural example of a correspondence ratio information table. It is a figure which shows the structural example of a log | history information table. It is a figure which shows the structural example of the last fermentation chamber control information table. It is a figure which shows the structural example of an oven control information table. It is a flowchart of a manufacturing history information acquisition process. It is a flowchart of the feedback control process of a final fermentation room. It is a flowchart of an oven feedback control process.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Support server 2 External storage part 3 Main storage part 4 Medium reading part 5 Control part 5a History control part 5b Feedback control part 6 Network interface 7 Bus 10 Support terminal 11 Input part 12 Display part 13 External storage part 14 Main storage part 15 Medium Reading unit 16, 34, 45 Control unit 17, 18, 46 Network interface 18, 36, 46 Bus 20 LAN
DESCRIPTION OF SYMBOLS 30 Image pick-up device 31 Image pick-up part 32 Detection sensor 33, 44 Memory | storage part 40 Control panel 41 Input / output panel 42 Detection sensor 43 Input / output terminal M Manufacturing apparatus M1 Raw material storage M2 Mixer for M2 (Middle type) Mixer M5 Divider M6 Shaping machine M7 Intermediate fermentation machine M8 Filling machine M9 Final fermentation chamber M10 Oven M11 Die cutting machine M12 Cooling conveyor M13 Cutting machine M14 Packaging machine

Claims (10)

A support device for supporting bread manufacturing in a bread manufacturing process,
Identification information for uniquely identifying a processing target in the bread manufacturing process for each predetermined first processing unit, and first manufacturing history information regarding the processing target processed in the first processing unit; and Input accepting means for accepting input of second manufacturing history information related to the processing target processed in a second processing unit different from the first processing unit;
Storage means for storing the identification information, the first manufacturing history information, and the second manufacturing history information input by the input receiving means in association with each other;
The first manufacturing history information and the second manufacturing history information related to the processing object corresponding to the first manufacturing history information are associated with the identification information input by the input receiving unit. History control means stored in the storage means,
An apparatus for assisting bread manufacture, comprising: The storage means stores correspondence ratio information for specifying a correspondence ratio between the first processing unit and the second processing unit,
The history control means refers to the correspondence ratio information stored in the storage means to identify the second manufacturing history information corresponding to the first manufacturing history information;
The bread manufacturing support device according to claim 1. A support device for supporting bread manufacturing in a bread manufacturing process,
Input accepting means for accepting input of state information relating to the state of the processing target in the bread making process;
In accordance with the state information, storage means for storing control information for specifying control content to be instructed to each manufacturing apparatus in the bread manufacturing process;
A feedback control unit that acquires the control information corresponding to the state information from the storage unit by referring to the storage unit based on the state information after the state information is input by the input receiving unit; ,
Output means for directly or indirectly outputting the control information acquired by the feedback control means to the manufacturing apparatuses;
An apparatus for supporting bread manufacture, comprising: In the storage means, fermentation state information indicating the fermentation state of the bread dough that is the processing target is stored as the state information, and as the control information, fermentation time in a fermentation chamber in which the dough is fermented, Information about fermentation humidity or fermentation temperature is stored,
The bread manufacturing support device according to claim 3. The storage means stores, as the state information, baking state information indicating the baking state of the final product bread, and as the control information, information relating to the baking temperature of the oven that performs baking of the bread is stored. is being done,
The bread manufacturing support device according to claim 3 or 4, characterized by the above. The input receiving unit includes an imaging unit that images the processing target;
The storage means stores, as the state information, analysis result information relating to an analysis result of an image captured by the imaging means,
The feedback control unit analyzes the state of the processing target based on the image captured by the imaging unit, and refers to the storage unit based on the analysis result, thereby corresponding to the analysis result. Obtaining control information,
The bread manufacturing support device according to any one of claims 3 to 5, characterized in that: A support method for supporting the manufacture of bread using a predetermined support device in a bread manufacturing process,
In the support device,
Identification information for uniquely identifying a processing target in the bread manufacturing process for each predetermined first processing unit, and first manufacturing history information regarding the processing target processed in the first processing unit; and An input receiving step for receiving an input of second manufacturing history information related to the processing target processed in a second processing unit different from the first processing unit;
For the identification information input in the input receiving step, the first manufacturing history information and the second manufacturing history information related to the processing object corresponding to the first manufacturing history information A history control step for storing in association with the storage means;
A method for supporting bread making, comprising: A support method for supporting the manufacture of bread using a predetermined support device in a bread manufacturing process,
In the support device,
A storage step of storing control information for specifying control contents to be instructed to each manufacturing apparatus in the bread manufacturing process in a predetermined storage unit in accordance with state information relating to a state of a processing target in the bread manufacturing process; ,
An input receiving step for receiving input of state information relating to a state of a processing target in the bread manufacturing process;
A feedback control step of obtaining the control information corresponding to the state information from the storage unit by referring to the storage unit based on the state information after the state information is input in the input receiving step;
An output step for directly or indirectly outputting the control information acquired in the feedback control step to the manufacturing apparatuses;
A method for supporting bread making, comprising: A support program for supporting bread manufacture in a bread manufacturing process using a predetermined computer,
In the computer,
Identification information for uniquely identifying a processing target in the bread manufacturing process for each predetermined first processing unit, and first manufacturing history information regarding the processing target processed in the first processing unit; and An input receiving step for receiving an input of second manufacturing history information related to the processing target processed in a second processing unit different from the first processing unit;
For the identification information input in the input receiving step, the first manufacturing history information and the second manufacturing history information related to the processing object corresponding to the first manufacturing history information A history control step for storing in association with the storage means;
A bread manufacturing support program characterized by having A support program for supporting bread manufacture in a bread manufacturing process using a predetermined computer,
In the computer,
A storage step of storing control information for specifying control contents to be instructed to each manufacturing apparatus in the bread manufacturing process in a predetermined storage unit in accordance with state information relating to a state of a processing target in the bread manufacturing process; ,
An input receiving step for receiving input of state information relating to a state of a processing target in the bread manufacturing process;
A feedback control step of obtaining the control information corresponding to the state information from the storage unit by referring to the storage unit based on the state information after the state information is input in the input receiving step;
An output step for directly or indirectly outputting the control information acquired in the feedback control step to the manufacturing apparatuses;
A bread manufacturing support program characterized by having

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