JP4194607B2 - Operation method of heating and stirring device for sweet food - Google Patents

Description

The invention sweets bean paste or custard cream, jam, sweet potato, about the driving method based on the sugar content of the heated and stirred equipment targeting other sweet foods.

Generally, light is irradiated to the boundary surface between the object to be measured and the prism, and the reflected light image at the boundary surface is detected by an optical sensor (an image sensor such as a CCD), and the object to be measured is based on the output signal from now on. Refractometers for measuring the refractive index (sugar content and enrichment) of JP-A-2003-344283, JP-A-2004-170218, JP-A-2004-271360, JP-A-2005-77329, etc. It can be said that it is already well known.
JP 2003-344283 A JP 2004-170218 A JP 2004-271360 A JP-A-2005-77329

  However, when the object to be measured is a sweet food that is boiled to a high viscosity, as represented by, for example, Japanese confectionery candy, the sugar content of the candy that changes during the heating and stirring action in the heating and stirring device is set in the food storage tank. It is practically impossible to measure correctly automatically in real time by the refractometer inserted and immersed from above.

  The lid of the sweet food will be boiled and boiled from now on, so it will be boiled to 100 ° C by heating, and when the refractometer is inserted and immersed in it from above, the prism of the refractometer has a high viscosity The maximum rated temperature of the optical sensor (usually about 60 ° C) is far exceeded, coupled with the fact that the heel is attached and integrated in a stationary state and the internal temperature of the refractometer rises due to the heat generated by the electronic circuit elements. This is because the refractometer cannot be used at all, especially in the summer when the outside air temperature of the work place where the heating and stirring apparatus is installed is high, and for a large product having a deep food storage tank.

  Therefore, in the conventional heating and stirring method for the above-mentioned koji, boiled beans, water and sugar, which are the ingredients of the koji, are added to the food storage tank of the heating and stirring device in a predetermined weight ratio, and the experience of skilled workers Under the heating power (heating temperature) set based on the above, the water is evaporated by heating and stirring only for the required time, and when the water is boiled, the operator can perform hand-held refraction as described in JP-A-2003-344283. The work was finished when the target sugar content measurement value was obtained by attaching the cocoon collected from the food storage tank to the container and seeing it through.

  Paradoxically speaking, this is a heating and stirring method in which the sugar content of the koji is not measured in real time during the heating and stirring action, and only the sugar content at the finish is targeted.

  However, in such a heating and stirring method, even if the heating power (heating temperature) is adjusted by the heating temperature detection sensor and its temperature adjustment controller, and the required time is adjusted and controlled by the timer, it is not necessary to adjust it to the green beans. Combined with the variety of types, it is impossible to always obtain a uniform and high-quality delicious koji, which will inevitably vary in the finished state of the koji.

  In other words, beans and other grains generally have the property of absorbing the sugar content of molasses when they are soaked in molasses, which has a higher sugar content than the grains themselves. The action is never performed in a short time, requires a certain amount of time, and is greatly influenced by temperature.

  FIG. 22 is a graph showing the change in sugar content of the marinade molasses in which 19.5 kg of boiled beans, 6 kg of water and 9 kg of sugar, which are the ingredients of the koji, are put into the food storage tank of the heating and stirring apparatus and heated and stirred. Explaining that the sugar content of the boiled beans itself and the sugar content of the molasses soaked in the food storage tank, the strong heating power within the range where it does not burn from the point of time when the equilibrium stops (P) Basically, when the sugar content of molasses is increased as shown by the solid line, the rapid temperature change in a short time makes it impossible to follow the absorption and penetration of sugar from molasses to boiled beans, but rather boiled beans cause rejection. The sugar content difference (D) between the boiled beans and molasses becomes too large.

  Then, even if the sugar content of molasses has already reached the finished value as shown by the solid line in FIG. 22, the sugar content of the boiled beans itself is still low as shown by the dotted line in the figure, and the absorption and permeation state of sugar is incomplete As a bad habit, the result is that the water is removed after the finish. As a result, moisture rises on the surface of the koji, which not only speeds up the decay but also gives a strong and persistent texture.

  On the contrary, if the difference in sugar content (D) between the above boiled beans and its molasses is too small, it must be heated and stirred for a long time. It will be crushed and will be too kneaded to a high viscosity, so it cannot be finished into a uniform high-quality koji.

  In any case, the conventional method of stirring and stirring koji does not consider the absorption and penetration of sugar from the molasses to the boiled beans, and the absorption and penetration of the sugar is poor, so the boundary line of the refractometer The (scale) will also blur unclearly, and the finished sugar content of the koji cannot be accurately measured with the above-mentioned handheld refractometer.

The present invention aims to drastically solve such problems, and in order to achieve the object, according to claim 1, as a method of operating the heating and stirring device in the sweet food, the food storage tank and the heating from below are provided. By heating and stirring the sweet food charged in the food storage tank with a heating stirrer equipped with a source and a rotating stirring blade in the food storage tank,

The current sugar content of the sweet food that changes during the heating and stirring is measured and detected in real time with the integrated refractometer attached to the food storage tank,

After the refractometer detects that the current sugar content has stopped decreasing, the current sugar content is measured in advance by a CPU built into the refractometer itself that has received the detection output signal or a CPU of a microcomputer separate from the CPU. For each fixed unit time determined, the sugar content increase change rate per unit time longer than the comparison unit time is calculated in comparison with that before the unit time,

Based on the calculation result signal output from the CPU, the average sugar content increase rate per unit time calculated in comparison is maintained at a predetermined constant sugar content increase rate. Automatically adjust and control the heating power and the rotation speed of the stirring blade,

When the refractometer detects a preset target finished sugar content of the sweet food, the CPU of the microcomputer automatically stops the heating and the rotation of the stirring blade.

In claim 2 subordinate to claim 1, the sweet food is a strawberry, and the rate of change in sugar content per unit time in the molasses of the boiled beans is preset as a Brix value per minute of 1-2. It is characterized by.

According to the configuration of the first aspect, since the refractometer for measuring and detecting the sugar content of the sweet food is integrally attached to the food storage tank, the sweet food is heated under the same temperature conditions that do not touch the outside air. The sugar content that changes every moment during stirring can be measured and detected accurately and stably in real time, and the problems of the prior art with a hand-held refractometer are completely eliminated.

Moreover, the refractometer automatically stops the heating and stirring action of the sweet food based on the output electrical signal obtained by measuring and detecting the preset target sugar content of the sweet food. There is no need to care about the end point of various work, and there is an effect that a high quality finish state can always be obtained according to the type.

In addition, after the refractometer detects the current stop point of sugar content in sweet foods, the heating power and agitation power of the sweet foods are increased so as to increase while maintaining a predetermined constant rate of increase in sugar content. Is automatically adjusted and controlled, so that delicious sweet foods with no variation in the finished sugar content can be mass-produced efficiently in a short time.

In that case, if the structure of claim 2 is adopted and the sweets of Japanese confectionery are heated and stirred by automatic operation, a high-quality product in which the sugar content of the pickled molasses is sufficiently absorbed and permeated into the boiled beans themselves can be obtained.

Hereinafter, the present invention will be described in detail with reference to the drawings. FIGS. 1 to 10 show a two-shaft type horizontal heating and stirring apparatus, and (1) is a horizontal mounting base integrated with a steel frame. In addition to having a plurality of leg seats (2) for adjusting the installation height on the work floor, a drive side tank support box (3) and a driven side tank are provided from both ends of the installation base (1). A pair of left and right with the support box (4) is erected integrally.

Then, at the lower position in the drive side tank support box (3), as shown in FIGS. 3 and 4, the agitator whose rotational speed (about 13.3 to 67 rpm) is controlled by the inverter (5). A driving motor (gard motor) (6) for blade rotation is fixedly installed. (7) is an output sprocket of the drive motor (6), (8) is an operation panel mounted on the upper surface of the drive side tank support box (3), and (9) is attached to the surface of the operation panel (8). Display panel.

On the other hand, a drive motor (motor with brake) (10) for overturning the food storage tank is located at the lower position in the driven tank support box (4), and a worm speed reducer (11) is located at the middle position, as shown in FIG. As shown in FIG. (12) is a transmission chain wound between the input sprocket (13) of the worm speed reducer (11) and the output sprocket (14) of the drive motor (10) for overturning the food container tank, (15 ) Similarly shows the output gear of the worm speed reducer (11).

(16) is a food storage tank formed from a stainless steel plate in a pseudo inverted kamaboko shape having two bottoms of circular arcs as shown in FIGS. 8 to 10, and the drive side tank support box (3 ) And a pair of left and right of the drive side gear case (17) and the driven side gear case (18) facing the driven side tank support box (4) are respectively attached and integrated by welding.

Then, a pair of front and rear agitating blade shafts (19) corresponding to the two bottoms of the circular arcs penetrate horizontally through the food storage tank (16) and both gear cases (17) and (18) as shown in FIG. Both ends of both stirring blade shafts (19) are connected to the gear case (17) and (18) by a pair of left and right ball bearings (20) and (21). The vicinity of the portion is rotatably supported by a pair of common left and right bearing metals (22) and (23) on both flat end surfaces of the food storage tank (16).

(24) is a plurality (five in the illustrated example) of stirring blades made of a stainless steel plate, and each mounting boss (25) is passed through the pair of front and rear stirring blade shafts (19), It is attached and integrated by a pressing bolt (26). In that case, each stirring blade (24) facing the food storage tank (16) has a constant crossing angle (α) that is not orthogonal to the rotation axis of the stirring blade shaft (19) when viewed from the plane as shown in FIG. In the inclined state, the inclined state of the stirring blade (24) is set in the opposite direction between the two adjacent front and rear shafts (19).

Due to such a reverse arrangement of the stirring blades (24) with respect to the pair of front and rear stirring blade shafts (19), the sweet food (M) is placed on one of the stirring blade shafts (as shown by the arrow (A) in FIG. 8). 19) and the left agitating blade shaft (19) and the left agitating blade shaft (19). The sweet food (M) is transferred to the food storage tank ( 16) can be stirred evenly as a whole. Needless to say, the stirring blades (24) on the two stirring blade shafts (19) are arranged so as not to interfere with each other.

(27) is a bearing case for the agitation drive shaft in a penetrating state straddling the drive side tank support box (3) and the gear case (17), and a joining flange (28) protruding integrally from the middle portion thereof Is attached and fixed to the center of the drive side gear case (17), and serves as a pivot point for turning the food storage tank (16).

(29) is a rotating sheath shaft for overturning the food container tank straddling the driven side tank support box (4) and the gear case (18), and a joining flange (30) projecting integrally from its base end ) Is fixedly attached to the center of the driven gear case (18). In that case, the bearing case (27) and the rotating sheath shaft (29) are located on the same horizontal axis (XX) as a pair of left and right, and on the axis (XX). It can be rotated.

(31) is a pillow block that rotatably supports the bearing case (27) to the drive side tank support box (3), and (32) is rotatable by a ball bearing (33) in the bearing case (27). A supported horizontal agitation drive shaft, one end of which extends into the drive side tank support box (3) is supported by a pillow block (34), while the agitation drive shaft (32) is also driven on the drive side. A drive gear (35) having a relatively small diameter is fitted and integrated with the other end portion protruding into the gear case (17).

(36) is a transmission sprocket that is fitted and integrated in the middle part of the stirring drive shaft (32), and is positioned corresponding to the output sprocket (7) of the stirring blade rotating drive motor (6), A transmission chain (37) is wound between the upper and lower sides. (38) is an idle sprocket that tensions this.

Further, an I-shaped rotation detection arm (39) parallel to the transmission sprocket (36) as shown in FIGS. 3 and 4 is fitted and integrated in the middle of the stirring drive shaft (32). The rotation speed control inverter (5) detected by the proximity sensor (40) and receiving the detection output signal automatically adjusts the rotation speed of the stirring blade rotating drive motor (6) and then the stirring blade (24). It can be controlled. (41) is a stay for attaching the proximity sensor (40) to the drive side tank support box (3).

Then, at one end where either one of the front and rear of the stirring blade shaft (19) faces into the drive side gear case (17), the diameter is relatively meshed with the drive gear (35) on the stirring drive shaft (32). A large transmission gear (42) is fitted and integrated, and at the other end where the pair of front and rear of the stirring blade shaft (19) faces into the driven gear case (18), two intermediate idle gears ( 43) Corresponding front and rear pairs of constant speed rotating gears (45) and (46) that are always meshed via (44) are fitted and integrated.

Therefore, the drive chain (37), the agitation drive shaft (32), the drive gear (35), the transmission gear (42), and the constant speed are supplied from the drive motor (6) for rotating the agitating blade in the drive side tank support box (3). Through the rotating gears (45) and (46), the pair of front and rear stirring blade shafts (19) will be driven to rotate in the opposite directions, and in combination with the opposite inclined orientation states of the stirring blades (24), The sweet food (M) can be efficiently stirred.

Furthermore, the rotating sheath shaft (29) for overturning the food storage tank is rotatably supported by the driven side tank support box (4) via the pillow block (47) as shown in FIGS. A relatively large input gear (48) that is always meshed with the output gear (15) of the worm speed reducer (11) is fitted and integrated at the tip portion that projects into the driven side tank support box (4). ing.

Therefore, from the food storage tank overturn drive motor (10) in the driven tank support box (4), the transmission chain (12), the worm speed reducer (11), the output gear (15), the input gear (48) and the rotation The food storage tank (16), in which the drive side gear case (17) and the driven side gear case (18) are attached and integrated, is tumbled forward as shown by the chain line in FIG. The sweet food (M) that has been boiled and finished can be conveniently removed.

In that case, a core pipe (49) for steam flow is inserted into the hollow inside of the rotating sheath shaft (29), and a joining flange (50) protruding from the middle part of the core pipe (49) is provided. These are attached and fixed to the tip of the rotating sheath shaft (29) so that they can rotate together.

Moreover, a pair of rotation detection arms (51) and (52) having a substantially V shape as shown in FIGS. 5 and 6 are integrally provided from the middle of the core tube (49). The food storage tank overturning drive motor (10) detected by the corresponding pair of proximity sensors (53) (54) and receiving the detection output signal is stopped, and the food storage tank (16) is used horizontally. It can be positioned by itself in a state and an inclined state in which it has fallen forward by a certain angle (β) (about 100 degrees in the illustrated example). (55) and (56) are mounting stays for the proximity sensors (53) and (54) with respect to the driven tank support box (4).

The food storage tank (16) mentioned above has a capacity of about 400 liters as an example, and the two arc bottom surfaces and the trunk surface forming a pseudo inverted kamaboko shape are substantially U-shaped as shown in FIG. Surrounded by a steam jacket (57). (58) is a plurality of spacer ribs that reinforce the inside of the steam jacket (57), and (59) is a communication connecting pipe between the upper ends of the steam jacket (57).

And the steam inlet (60) opened to the bottom center part of the steam jacket (57) and the branch pipe led out from the core pipe (49) of the rotating sheath shaft (29) for the food storage tank toppling (61) is connected in communication via a flexible hose (62) as shown in FIG. 1 and the core tube (49) is also exposed at the tip of the driven side tank support box (4). The swivel joint (swivel joint) (63) and the nipple (64) are connected to each other, and the boiler (not shown) is connected to the steam jacket (57) of the food storage tank (16) with the arrows ( Steam is supplied as shown by B), so that the sweet food (M) can be heated. (65) is a steam supply valve, (66) is a steam trap, (67) is an air trap, (68) is a safety valve, (69) is a pressure gauge, and (70) is a ball valve.

Further, at the corner position of the arc bottom surface or the trunk surface of the food storage tank (16), preferably on both surfaces thereof, a stainless steel heat insulating protective cylinder (71) as shown in FIG. The refractometer (sugar content detection sensor) (R) inserted in the center is welded and integrated with the sweet food (M), and the sweet food (M) changes during heating and stirring. The sugar content can be measured in real time. (72) is a detachable fixing bolt of the refractometer (R) with respect to the heat insulation cylinder (71), and (73) is filled between the inside and outside of the refractometer (R) and the heat insulation cylinder (71). It is a heat-resistant synthetic resin (Teflon) (registered trademark) sealing material.

The refractometer (R) for measuring the sugar content is provided with a lens barrel (74) shaped from stainless steel into a stepped cylinder as shown in FIG. 11, and the food in the lens barrel (74). The thin tip side inserted into the storage tank (16) serves as a detection unit. Here, in addition to the prism (75), the light source (LED) (76), the reflection mirror (77), the objective lens (78) and the relay lens. (79) and a cylindrical light-shielding chassis (80) are also built in, and light is incident on the boundary surface between the sweet food (M) and the prism (75) from the light source (76). Light is emitted from the prism (75). (81) is a heating temperature detection sensor for the sweet food (M), which is composed of a thermistor, a platinum resistance thermometer, etc., and is located near the boundary surface between the prism (75) and the sweet food (M). As above, it is also installed in the detector of the lens barrel (74).

On the other hand, the thick proximal end projecting from the food storage tank (16) of the lens barrel (74) is used as a measuring unit, in addition to the image sensor (82) for detecting the light emitted from the prism (75), An electronic circuit that converts the refractive index measured from the detected output signal into sugar content (Brix value) and a temperature correction coefficient corresponding to the temperature of the sweet food (M) detected by the heating temperature detection sensor (81) are calculated. A sensor board (CPU) (83) equipped with an electronic circuit that calculates the final sugar content (Brix value) by comparing and calculating both the Brix value and the temperature correction coefficient signal is also built-in. ing. (84) is a wiring connector, which is used for connection to the operation panel (8) and display panel (9) of the heating and stirring apparatus.

Although it can be said that the principle of measuring the sugar content by the refractometer (R) itself is well known, in the case of the present invention, this is transferred to the inside of the food storage tank (16) and from the lower side as shown in FIG. The sugar content (Brix value) of the sweet food (M), which is integrated with the plugged-in contact state and changes during heating and stirring, is heated by the refractometer (R) and the heating temperature of the sweet food (M) is heated as described above. The temperature detection sensor (81) automatically measures and detects the current sugar content and the detected temperature in real time, and the sensor substrate (CPU) (83) built in the refractometer (R). Can be transmitted to the external operation panel (8) or the display panel (9) as an output electric signal from.

Therefore, the sugar content of the sweet food (M) that is being heated and stirred is accurately and stably measured and detected by the refractometer (R) at a constant mounting position and under the same temperature conditions that do not touch the outside air. This is because the detection part forming the thin tip side of the refractometer (R) is surrounded by the heat insulating protective cylinder (71), and the measurement is also made on the thick base end side of the refractometer (R). It is also useful that the section is exposed farther away from the food storage tank (16) and is in an insulated state.

A part of sweet food (M) collected at random from the food storage tank (16) is attached to the prism, so that the finished sugar content is artificially read outside the tank (16). Unlike a refractometer, there is no risk of errors in the sugar content measurement.

According to the illustrated embodiment in which the heating temperature detection sensor (81) is installed in the detection unit of the refractometer (R) itself, a temperature correction coefficient corresponding to the temperature of the sweet food (M) is calculated, Although there is an advantage that the measurement result of the sugar content can be obtained with higher accuracy, the heating temperature detection sensor (81) is inserted into the food storage tank (16) separately from the refractometer (R). It can be installed and integrated.

In the first embodiment of the present invention, the microcomputer (85) shown in the functional block diagram of FIG. 12 is installed in the operation panel (8), and the flow chart of FIG. As apparent from FIG. 4, based on the current sugar content detection output signal from the refractometer (R) and the current temperature detection output signal from the heating temperature detection sensor (81), the steam jacket (57) of the food storage tank (16). The amount of steam supplied (heating power) and the rotational speed of the stirring blade (24) are automatically adjusted and controlled.

Further speaking, the target sugar content of sweet food (M), the rate of change in sugar content per unit time (1 minute) (Brix value: 1-2), the initial rotational speed of the stirring blade (24), the minimum The supply steam volume, boiling temperature (100 ° C) when switching to this, and other necessary set values are stored in advance in the RAM of the microcomputer (85) as input data, while the ROM of the computer (85) is also the same. In addition to storing a control program necessary for CPU processing, the clock generator operates the CPU every fixed unit time (2 seconds) shorter than the unit time (1 minute). Yes.

Then, the supply steam amount to the steam jacket (57) is maximized, the rotation speed of the stirring blade (24) is set to be low, and the heating and stirring action of the sweet food (M) is started. When the temperature (100 ° C.) is reached (P 1), supply to the steam jacket (57) to maintain the boiling state based on the output signal from the heating temperature detection sensor (81) that has detected this. Adjust and control the steam volume to a minimum.

During the course from the beginning of the start, the sugar content of the sweet food (M), which is constantly changing, is measured and detected by the refractometer (R), and the CPU of the computer (85) that has received the current sugar content detection output signal. However, it works every fixed unit time (2 seconds) in the clock generator and compares it with the sugar content measurement before that unit time (2 seconds). (P2) is acquired.

After the end of the lowering point (P2) is known, in order to keep the sugar content increase rate per predetermined unit time (1 minute) constant (Brix value: 1 to 2), the unit time (2 The CPU of the computer (85) that works every second) calculates the average sugar content increase rate per unit time (1 minute) compared with the sugar content measurement value before the unit time (2 seconds), The amount of steam supplied to the steam jacket (57) and the rotation speed of the stirring blade (24) are adjusted and controlled according to the increase in sugar content based on the output signal of the calculation result, and the present sweet food (M) At the final time point (P3) when the sugar content reaches the target finished measurement value, the supply of the steam and the rotation of the stirring blade (24) are automatically stopped.

The automatic operation method of the heating and stirring apparatus will be described in detail below, taking as an example a Japanese confectionery cake boiled to a high viscosity in comparison with the prior art described at the beginning.

That is, when 7.5 kg of red beans are cooked, they are swollen and softened by the water-absorbing action from the outside, and become 19.5 kg of boiled beans. Therefore, 19.5 kg of boiled beans prepared in advance as described above and 9 kg of boiled beans Sugar and 6 kg of water are used as the material for the koji and charged into the food storage tank (16) of the heating and stirring device.

On the other hand, as the operating parameters of the heating and stirring apparatus, the finished sugar content (Brix value: 58) as shown in the flowchart of FIG. 13 and the rate of change in the sugar content from the point when the lowering stops (P2) (Brix value per minute: 1) ˜2), the initial rotation speed of the stirring blade (24) controlled by the inverter (5), the minimum supply steam amount (opening of the steam supply valve: 10%), and boiling when switching to the minimum supply steam amount Input the temperature (100 ° C.) and other necessary set values. These input data are optimum numerical values obtained from abundant experience of skilled workers.

Then, the operation of the heating and stirring apparatus is started, and heating is performed with the maximum supply steam amount (opening degree of the steam supply valve: 100%), and at the initial low-speed rotation of the stirring blade (24), the stewed molasses of stewed beans When the sugar and water are mixed and stirred, the boiling temperature (100 ° C.) is reached after about 9 minutes, as shown in the graph of FIG. 81) Based on the output signal from 81), the evaporation is controlled by switching to the minimum supply steam amount and maintaining its boiling state.

During the process from the start of operation, the sugar content of the molasses made of sugar and water is measured and detected in real time by the refractometer (R). Since it does not flow out into the tank (16), the sugar content of the pickled molasses is still high, as Brix value: 60 (calculation formula: sugar content = sugar weight / sugar + water weight).

However, as the evaporation of water by heating progresses, the sugar content of the above-mentioned pickled molasses absorbs and permeates into the boiled beans themselves, while the water flows out from the boiled beans in reverse, so as apparent from the graph of FIG. The sugar content of the pickled molasses gradually decreases and stops decreasing after about 15 minutes from the start of operation.

Finally, when the sugar content stops decreasing (P2), it means that the sugar content of the boiled bean itself and the sugar content of the submerged molasses are in an equilibrium state. Based on the output signal from the refractometer (R) that measured and detected the current sugar content at the time point when the lowering stopped (P2), the amount of steam supplied was maximized and then heated strongly to 100 ° C or higher to actively evaporate water. To promote it.

Then, the sugar content of the above-mentioned pickled molasses will increase unilaterally from the point when the decrease stops (P2), but if it is raised too quickly in a short time, the absorption and penetration of sugar from the pickled molasses toward the boiled beans themselves , The CPU of the microcomputer (85) that has received the current sugar content detection output signal from the refractometer (R) takes the measured value of the current sugar content for a certain unit time. Every 2 seconds, it is compared with that before the unit time (2 seconds), and the rate of change in sugar content per unit time (1 minute) longer than this is obtained.

As a result of the comparison calculation by the CPU, when the sugar content increase rate as an average value is larger than a predetermined Brix value: 1-2, as is apparent from the flowchart of FIG. On the other hand, when the rate of change in sugar content is small, while the control is performed to decrease the amount of steam or to stop the supply of the steam, the supply amount of steam is increased or maintained as it is, and the constant unit time (1 The rate of change in sugar content per minute) is kept at a predetermined constant value, and the rotational speed of the stirring blade (24) is adjusted and controlled to gradually decrease in accordance with the change in sugar content.

The Brix value set as the rate of change in sugar content per unit time (1 minute): 1-2 is within this numerical range, so that the sugar content of the boiled beans can follow the sugar content of the submerged molasses, It was learned from abundant experience.

In addition, the reason for grasping this as the average value is that the refractometer (R) in a fixed mounting position of the food storage tank (16) detects the sugar remaining as a solid state due to an agitation leak. This is to prevent the occurrence of an error in the measured value and prevent this.

Even in such a process, the evaporation of water proceeds, finally it is boiled as a candy, and when the target Brix value 58 of the finished sugar content can be measured and detected (P3), the supply and stirring of steam are automatically stopped. become. The time required for the completion is about 46 minutes, and it goes without saying that the food storage tank (16) is finally overturned and the finished candy is taken out from the inside.

In the illustrated embodiment, the clock generator generates a small operation time (comparison unit time) of the microcomputer (CPU) (85) of 2 seconds, and the rate of change in sugar content from the point when the lowering stops (P2) is set to Brix per minute. Values: 1 and 2 are set in advance, but these values are only an optimal example, and can be appropriately selected and changed according to the type of green beans and their strawberries (sweet food) This is also true for the numerical value of the finished sugar content.

Instead of operating the CPU of the computer (85) every fixed unit time (2 seconds) by the clock generator, the sensor board (CPU) (83) built in the refractometer (R) is set to a fixed unit time. It works every 2 seconds, and this is compared with the measured sugar content before the unit time (2 seconds), so that the average rate of increase in sugar content per unit time (1 minute) (Brix value: 1 to 2) 2) is calculated, and the output signal of the calculation result is transmitted to the CPU of the computer (85) corresponding to the upper main board, and the CPU of the computer (85) follows the steam jacket (57) according to the control program. ) And the rotation speed of the stirring blade (24) may be adjusted and controlled.

In the automatic operation method of the first embodiment illustrated in FIGS. 12 to 14, after the sugar content of the boiled bean pickled molasses reaches the time point (P2) when it stops decreasing, the current sugar content detection output signal from the refractometer (R), The CPU of the microcomputer (85) that has received the food storage tank (on the basis of the average rate of change in sugar content per unit time (1 minute) that is compared and calculated every minute unit time (2 seconds). In order to automatically adjust the amount of steam supplied to the steam jacket (57) of 16) and the rotational speed of the stirring blade (24), feedforward control is performed, but FIGS. 15 and 16 corresponding to FIGS. As shown in the second embodiment, the heating and stirring apparatus can be manually operated.

That is, in the second embodiment of the present invention, as is apparent from the functional block diagram of FIG. 15, the current sugar content measured and detected in real time by the refractometer (R) and the heating temperature detection sensor (81) are also detected. The current temperature is output as a digital value from the sensor substrate (CPU) (83), and is displayed and updated on the display panel (9) of the heating and stirring device.

The display panel (9) has a built-in heating temperature adjustment controller (not shown), which receives a detection output signal from the heating temperature detection sensor (81), and is determined in advance as its current temperature. Based on the result of comparison with the set temperature, the supply steam automatic shutoff valve (solenoid valve) (86) for the steam jacket (57) is controlled to be turned on / off (open / close). (87) is also a manual adjustment valve for the amount of supplied steam.

Therefore, when the heating and stirring apparatus is operated manually, the target sugar content and heating temperature are set as optimum values based on the experience of skilled workers, and the corresponding arrows on the display panel (9) are displayed. The buttons (88) and switch buttons (89) and (90) are set in advance, and the amount of steam supplied to the steam jacket (57) and the rotational speed of the stirring blade (24) are set on the operation panel (8). Each of the adjustment volumes (91) and (92) is set in advance.

In addition, like the said 1st Embodiment of FIGS. 12-14, it is thrown into the food storage tank (16) of a heating and stirring apparatus by making boiled beans (red beans), sugar, and water used as a koji material into predetermined weight ratio. Needless to say.

Then, the operation of the heating and stirring device is started, and the sugar and water that become the molasses in which boiled beans are immersed while stirring with the steam supplied to the steam jacket (57) of the food storage tank (16) are stirred blades (24). When mixing and stirring by rotating, the current sugar content of the pickled molasses that changes in its progress is measured and detected in real time by the refractometer (R) and the current temperature by the heating temperature sensor (81). The display is updated on the display panel (9) every moment.

Therefore, the sugar content and heating temperature of the pickled molasses that change according to the above graph of FIG. 14 can be visually observed from the display panel (9), and the heating and stirring can be performed based on this. It is also possible to change the setting of the supply steam amount and the rotation speed of the stirring blade (24) so as to be optimal by manual operation of the adjustment volumes (91) and (92) on the operation panel (8).

In any case, the set heating temperature and the current temperature detected and output from the heating temperature detection sensor (81) are constantly compared by the heating temperature adjustment controller as shown in the flowchart of FIG. On the basis of the output signal, the supply steam automatic shut-off valve (86) is controlled to open and close, and the steam amount adjusted in advance by the adjustment volumes (91) and (92) is supplied to the steam jacket (57). It is supplied.

When the refractometer (R) detects a preset target sugar content, the operation of the heating stirrer (steam flow) is detected by a command signal transmitted from the display panel (9) to the operation panel (8). Supply and stirring) will be automatically stopped.

In any of the first and second embodiments, the refractometer (sugar content detection sensor) (R) is attached to the inside of the food storage tank (16) as a state of insertion from below in the heating and stirring device of the present invention. Since it is integrated so that the sugar content of the sweet food (M) can be measured and detected in real time by itself, the target sugar content of the sweet food (M) is set in advance, Since the operation of the heating and stirring device is automatically stopped when the measurement value of the finished sugar content is obtained, it can be boiled to a high viscosity such as custard cream, jam, sweet potato, etc. Various sweet foods (M) can be finished in a high-quality delicious state without variation in sugar content.

In particular, according to the automatic operation method of the first embodiment, after the refractometer (R) detects when the sugar content stops decreasing (P2), the automatic control is performed to keep the sugar content increase rate per unit time constant. Therefore, for example, when subjected to heating and stirring work of koji, the absorption and permeation of sugar from the pickled molasses to the boiled beans and the water outflow from the opposite boiled beans to the pickled molasses are smooth without any resistance. It can be mass-produced efficiently and efficiently without the need for a long time, because the sugar content of the pickled molasses is well absorbed and penetrated into the boiled beans themselves.

Although the heating stirring apparatus using steam as a heating source and the operation method thereof have been described in FIGS. 1 to 16 above, the heating is controlled by inverters (93) and (94) as shown in FIGS. 17 to 20 instead of the steam. The present invention is also applied to a heating and stirring device using a heating source of an electromagnetic induction heating coil (95) (96), a direct fire from a gas burner (97) as shown in FIG. 21, or a hybrid form in which these are combined. Can be applied.

In particular, when the electromagnetic induction heating coils (95) and (96) are used as a heating source and are attached and integrated so as to face the arc bottom surface and the trunk surface of the food storage tank (16), the lens barrel of the refractometer (R) is used. In order to prevent the magnetic field from being generated and concentrated on (74) and heating it, the electromagnetic induction heating coils (95) and (96) are made to cancel each other as shown by the arrows in FIG. It needs to be bent. In addition, in the case of a heating and stirring device using a direct gas fire as a heating source, the furnace wall (tank support box) (98) and the refractometer (R) inserted and penetrated into the food storage tank (16). ) Is interposed between the refractometer (R) and the refractometer (R) is kept in an enclosed state.

Further, FIGS. 1 to 10 show a two-shaft type horizontal heating and stirring device, but only one of the stirring blade shafts (19) is horizontally penetrated to the central portion of the inverted scallop type food storage tank (16). A bowl-shaped stirrer blade directly above or obliquely upward from a horizontally-mounted single-shaft horizontal heating and stirring device (not shown) or a ball pan-type food storage tank (16) as shown in FIG. The present invention can be widely applied to the so-called vertical heating and stirring apparatus into which (24) is inserted.

In addition, since the other structure and driving | operation method in various deformation | transformation embodiment of FIGS. 17-21 are substantially the same as the said 1st, 2nd embodiment of FIGS. 1-16, the FIGS. Only the corresponding reference numeral 16 is entered, and the detailed description thereof is omitted.

It is a front view which shows the heating stirring apparatus of this invention. It is a side view of FIG. It is a side view which extracts and shows the inside of a drive side tank support box. FIG. 4 is a cross-sectional view taken along line 4-4 of FIG. It is a side view which extracts and shows the inside of a driven side tank support box. FIG. 6 is a sectional view taken along line 6-6 of FIG. It is sectional drawing which shows the rotational drive system of a stirring blade shaft. It is a top view which extracts and shows a food storage tank. It is a front view of FIG. FIG. 10 is a sectional view taken along line 10-10 in FIG. 8. It is sectional drawing which extracts and shows a refractometer. It is a functional block diagram which shows the automatic driving | running method of 1st Embodiment which concerns on this invention. It is a driving | operation flowchart similarly. It is a graph which shows the change of the sugar content and temperature corresponding to FIG. It is a functional block diagram which shows the manual operation method of 2nd Embodiment which concerns on this invention. It is a driving | operation flowchart similarly. It is a cross-sectional schematic diagram of the heating stirring apparatus which uses an electromagnetic induction heating coil as a heating source. FIG. 18 is a control circuit diagram of FIG. 17. It is a side view which shows the arrangement | positioning relationship between the electromagnetic induction heating coil of FIG. 17, and a refractometer. FIG. 20 is a bottom view of FIG. 19. It is a cross-sectional schematic diagram of the heating and stirring apparatus which uses gas as a heating source. It is a graph which shows the change of the sugar content by the conventional driving | operation method.

Explanation of symbols

(1)-Installation stand (3)-Drive side tank support box (4)-Driven side tank support box (5) (93) (94)-Inverter (6)-Drive motor for stirring blade rotation (7)-Output Sprocket (8), operation panel (9), display panel (10), food storage tank overturn drive motor (11), worm reducer (15), output gear (16), food storage tank (17), drive side Gear case (18), driven gear case (19), stirring blade shaft (24), stirring blade (27), bearing case for stirring drive shaft (29), rotating sheath shaft for overturning food container tank (32), stirring drive Shaft (35), Drive gear (39), Rotation detection arm (40) (53) (54), Proximity sensor (42), Transmission gear (43) (44), Intermediate idle gear (45) (46), Fast rotating gear (48), input gear (49), core pipe for steam flow (51) (52), rotation detection arm (57), steam jacket (60), steam inlet (61), branch pipe (62 ) ・ Flexible hose (63) ・ Swivel joint (65) ・ Steam supply valve (71) ・ Insulation protection cylinder (72) ・ Mounting fixing bolt (73) ・ Seal (74) ・ Tube (75) ・ Prism (76 ) ・ Light source (LED)
(77) ・ Reflection mirror (78) ・ Objective lens (79) ・ Relay lens (80) ・ Light shielding chassis (81) ・ Heating temperature detection sensor (82) ・ Image sensor (83) ・ Sensor board (CPU)
(84) Wiring connector (85) Microcomputer (CPU)
(86) · Automatic shut-off valve (87) · Manual adjustment valve (91) (92) · Adjustment volume (M) · Sweet food (R) · Refractometer

Claims (2)

A high-viscosity product is prepared by heating and stirring the sweet food put into the food storage tank by a heating and stirring device equipped with a food storage tank, a heating source from below and a stirring blade that is rotationally driven in the food storage tank. When simmering,
The current sugar content of the sweet food that changes during the heating and stirring is measured and detected in real time with the integrated refractometer attached to the food storage tank,
After the refractometer detects that the current sugar content has stopped decreasing, the current sugar content is measured in advance by a CPU built into the refractometer itself that has received the detection output signal or a CPU of a microcomputer separate from the CPU. For each fixed unit time determined, the sugar content increase rate per unit time longer than the comparison unit time is calculated in comparison with that before the unit time, and
Based on the calculation result signal output from the CPU, the average sugar content increase rate per unit time calculated in comparison is maintained at a predetermined constant sugar content increase rate. Automatically adjust and control the heating force and the rotation speed of the stirring blades,
Operation of the heating and stirring apparatus for sweet food , wherein the microcomputer automatically stops heating and rotation of the stirring blade at the final time when the refractometer detects a preset target finished sugar content of the sweet food . Way . The sweet food according to claim 1 , wherein the sweet food is a candy, and the rate of change in sugar content per unit time in the molasses soaked in boiled beans is preset as a Brix value per minute of 1 to 2 . Operation method of the heating and stirring apparatus .

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