JP4383747B2 - Freshness management system for foods and beverages circulated - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a freshness management system for foods and drinks that provides food and drink containers on which food and drinks are placed on a circulating conveyance path.
[0002]
[Prior art]
As a conventional food and beverage management system, in particular, a quality management system for rotating sushi or the like, for example, “Automatic sushi quality control device for rotating sushi” is known. This detects the traveling time, the number of times of traveling, the temperature of the rice cake, etc. for each rice dish on the rotating sushi conveyor, and those exceeding the specified level are discharged out of the conveyor line to automatically manage the quality of the rice cake. Yes.
[0003]
[Patent Document 1]
Japanese Patent Laid-Open No. 10-201599 (paragraphs 0020-0025, FIG. 1)
[0004]
[Problems to be solved by the invention]
The above management system for rotating sushi is not accurately detected for moisture, which is one of the important factors for managing the freshness of food, and it is assumed that the moisture has decreased to some extent depending on the tour time or the number of tours. Was discharged. However, since the moisture content of food and drink is greatly affected by the temperature and humidity of the room, the exact amount of water is uncertain at the patrol time and the number of patrols. In some cases, food and drink were uncomfortable and food and drinks that could still be visited were discharged.
[0005]
This invention was made in view of such a situation, and it aims at providing the freshness management system of the food and drink which enabled it to collect | recover food and drink appropriately by measuring the water | moisture content of food and drink correctly. It is what.
[0006]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the freshness management system for food and drink according to the present invention is a freshness management system for food and drink that provides a food and drink container on which food and drink are placed to a food and drink on a circulation conveyance path. It is characterized in that the moisture of food and drink being circulated is individually measured with a moisture meter, and the moisture measurement data is registered and managed.
According to this feature, since the moisture of the food and drink is directly measured by the moisture meter, the accurate moisture content of the food and drink can be known, and the collection timing can be accurately performed.
[0007]
In the food and beverage freshness management system of the present invention, the moisture meter is preferably a near infrared moisture meter.
In this way, the near-infrared moisture meter can measure the amount of water instantaneously in a non-contact manner, and thus is suitable for measuring circulating food and drink.
[0008]
In the freshness management system for food and drink according to the present invention, it is preferable that the collecting means is operated when the water content of the food and drink being circulated is below a specified value.
If it does in this way, since food and drink can be discharged | emitted correctly, an unpleasant feeling is not given to the eating and drinking customers.
[0009]
The freshness management system for food and drink according to the present invention provides the food and drink container with identification information for each container in advance, and sets the type of food and drink placed in the food and drink container in the identification information before entering the circulation conveyance path. It is preferable to register and manage the moisture measurement data for each food and drink being circulated based on an identification information sensor that registers and associates and detects the identification information.
If it does in this way, since it registers, confirming the kind of food and drink laid in the food and drink container, reliable freshness management according to the kind of food and drink can be performed.
[0010]
The food and beverage freshness management system according to the present invention preliminarily assigns identification information for each food and beverage container including information about food and drink to the food and beverage container, and circulates and conveys the food based on an identification information sensor that detects the identification information. It is preferable to register and manage moisture measurement data for each food and drink.
In this way, since information such as the type of food and drink and price can be taken into the identification information, not only the freshness management but also the quantity management and payment calculation of the circulating food and drink can be performed immediately.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described with reference to the drawings.
[0012]
FIG. 1 is a circulation type food and drink conveying apparatus according to an embodiment of the present invention, and is an explanatory view of a freshness management system for managing the moisture of food and drink circulated and conveyed on an endless circulation conveyance path, and FIG. The perspective view which shows the partial cross section of the tableware in which the ID tag was embedded, FIG. 3 is explanatory drawing of the means to collect | recover the food / beverage whose water content became below the regulation value from an endless circulation conveyance path, FIG. FIG. 5 is an explanatory diagram showing a state in which the embedded ID code for each tableware and the measurement data of the moisture content of the basket placed on the tableware are taken into the computer, FIG. 5 is data recorded in the computer in advance, FIG. 6 is a chart showing a moisture content reference value corresponding to each koji, and FIG. 6 is a block diagram of a freshness management system for registering and managing the moisture measurement data for each koji measured.
[0013]
Reference numeral 1 shown in FIG. 1 is a circulation type food and beverage transport device, and the circulation type food and beverage transport device 1 is composed of an endless crescent chain conveyor 2 including circulation transport paths 1a, 1b, and 1c in order from the kitchen side. Then, the basket S, which is a food and drink, is placed on the tableware dish 5 on the circulation conveyance path 1c from the kitchen area partitioned by the partition wall 4 and travels around the restaurant area by the circulation conveyance paths 1a and 1b. Return to the kitchen area.
[0014]
Furthermore, a food counter 6 is disposed on the side surface of the circulation transport path 1a constituting the circulation type food transport apparatus 1, and a plurality of food and drink seats are arranged at predetermined intervals along the transport direction on the food counter 6. It is arranged by.
[0015]
A moisture meter that measures the moisture content of the bowl S serving as a food and drink placed on the tableware dish 5 on the side surface of the circulation and conveyance path 1b on the downstream side of the circulation type food and beverage conveying device 1 disposed in the restaurant area The near infrared moisture meter 10 is installed, and this near infrared moisture meter 10 is connected to a management computer 7 installed in the kitchen.
[0016]
Here, the general principle of the near infrared moisture meter 10 will be described. That is, the near infrared ray in light has a feature that light of a specific wavelength is absorbed by a component of a substance, and light of 1940 nm, 1450 nm, and 1200 nm is absorbed by moisture in this, The moisture content can be determined by irradiating a substance with light of a wavelength and measuring the amount of attenuation.
[0017]
Said near-infrared moisture meter 10 has the feature that it can measure instantaneously and can measure continuously without contact, without destroying a measurement object.
[0018]
As shown in FIG. 2, an ID tag 15 is embedded in the bottom surface 5a of each tableware dish 5, and the near infrared moisture meter 10 and the tableware dish 5 are placed on the bottom surface of the circulation conveyance path 1b. An ID reading unit 12 as an identification information sensor for reading an ID serving as identification information is installed, and this ID reading unit 12 is also connected to a management computer 7 installed in the kitchen.
[0019]
Specifically, for each tableware dish 5, dish identification information is given to the ID tag 15 in advance, and the type of the bowl S placed on the dish is confirmed, and the dish identification information is managed in association with the dish before putting in the circulation conveyance path. There are a method of registering in the computer 7 and a method of preliminarily assigning to the ID tag 15 dish identification information including information about the bowl S for each tableware dish 5, and the former assigns only the dish identification information to the ID tag 15 Since it is not done, it is necessary to register in the management computer what was loaded when the bowl S was placed on the tableware.
[0020]
On the other hand, in the latter, since the identification information of the dish including the information about the bowl S for each tableware dish 5 is given to the ID tag 15, it is not necessary to register the type of the bowl S in the management computer 7 in advance. There is a trouble that it is necessary to accurately put the bowl 5 corresponding to the information on the tableware 5. Therefore, when the basket S is placed on the tableware dish 5 in the kitchen, the dedicated tableware 5 corresponding to the bowl S is selected.
[0021]
Further, on the downstream side of the circulation conveyance path 1b where the near-infrared moisture meter 10 and the ID reading unit 12 are installed, the tableware 5 outside the measurement standard is discharged from the circulation conveyance path 1b to the discharge path 14 as shown in FIG. A collecting means comprising a discharging member 16 for discharging is disposed.
[0022]
On the other hand, as shown in FIG. 6, the management computer 7 includes a central processing unit (CPU) 22 that performs various registration processes and a storage unit 25 including a RAM, a ROM, and the like on a data bus 21 that transmits and receives data. An input device 26 such as a keyboard and a display device such as the display 8 are also connected via the interface IF.
[0023]
As shown in FIG. 5, reference moisture content reference values n <b> 1 to n <b> 5 corresponding to the types of straws A to E are recorded in the storage unit 25, and are based on information on the dishes read by the ID reading unit 12. It is judged by the management computer 7 whether the kind of cocoon and the water content at that time are equal to or greater than the reference moisture reference value, and the result is recorded and managed.
[0024]
Therefore, first, in the kitchen, the dishes 5 on which the cups S corresponding to the dedicated dishes are placed on the circulation conveyance path 1c passing through the kitchen area are sequentially put. The tableware 5 put on the circulation conveyance path 1c is given an ID in which the type of the bowl and the dish number are read, and circulates in the restaurant area by the circulation conveyance paths 1a and 1b. The moisture content of the upper jar S is measured when passing through the near-infrared moisture meter 10, and the type and dish number of the jar read by the ID reading unit 12 are taken into the management computer 7 at the same time.
[0025]
For example, as shown in FIG. 4, the type (A) of the bowl placed on the dish 5 from the ID reading unit 12 taken into the management computer 7 is discriminated from the ID or from the registered data, and the near infrared moisture meter 10 Whether or not the actually measured moisture measurement data n (56.3%) is within the reference value with respect to the moisture content reference value n1 for each type is compared and calculated by the calculation unit in the CPU 22.
[0026]
When the moisture measurement data n (56.3%) is higher than the moisture content reference value n1, the ID tableware 5 continues to be circulated and conveyed on the circulation conveyance paths 1a, 1b, and 1c.
[0027]
On the other hand, when the moisture measurement data n (56.3%) is lower than the moisture content reference value n1, the tableware 5 with this ID is discharged to the discharge path 14 by the discharge member 16 shown in FIG.
[0028]
Therefore, according to the freshness management system for food and drink configured as described above, the moisture of the cocoon being circulated is individually measured by the near-infrared moisture meter 10, and the moisture measurement data is based on the type of the potato. Since it compares with the moisture content reference values n1-n5, the collection | recovery timing can be performed exactly.
[0029]
In addition, by using the near-infrared moisture meter 10 as a moisture meter, it is possible to measure instantaneously and continuously without contact without destroying the measurement object. Is suitable.
[0030]
Furthermore, when the water content of the reeds A to E is less than or equal to the water content reference values n1 to n5, the dish member 5 on which the corresponding reeds are placed is operated by operating the discharge member 16 as a collecting means. Is discharged to the discharge passage 14, and thus can be discharged at a proper timing at the collection time without causing discomfort to the eating and drinking customers.
[0031]
Moreover, if the price of the bowl is input as the identification information regarding the bowls A to E placed on the tableware plate 5, in addition to the freshness management, payment calculation and the like can be performed immediately.
[0032]
【The invention's effect】
The present invention has the following effects.
[0033]
(A) According to the invention of claim 1, since the moisture of the food and drink is directly measured by the moisture meter, the accurate moisture content of the food and drink can be known, and the collection timing can be accurately performed.
[0034]
(B) According to the invention of claim 2, since the near-infrared moisture meter can instantaneously measure the amount of moisture without contact, it is suitable for the measurement of circulating food and drink.
[0035]
(C) According to the invention of claim 3, food and drink can be discharged accurately, so that no unpleasant feeling is given to food and drink.
[0036]
(D) According to invention of Claim 4, since it registers, confirming the classification of the food and drink laid in the food and drink container, reliable freshness management according to the kind of food and drink can be performed.
[0037]
(E) According to the invention of claim 5, since information such as the type and price of food and drink can be taken into the identification information, not only freshness management but also quantity management and payment calculation of circulating food and drink Etc. can be done immediately.
[Brief description of the drawings]
FIG. 1 is an explanatory view of a freshness management system for managing the moisture of food and drink that is circulated and conveyed on an endless circulating and conveying path, which is a circulating food and drink conveying apparatus according to an embodiment of the present invention.
FIG. 2 is a perspective view showing a partial cross section of a tableware in which an ID tag is embedded on the bottom surface.
FIG. 3 is an explanatory diagram of a means for collecting food and drink having a moisture content exceeding a specified value from the endless circulation conveyance path.
FIG. 4 is an explanatory diagram showing a state in which the ID code for each tableware in which the ID tag is embedded and the measurement data of the moisture content of the bowl placed on the tableware are taken into the computer.
FIG. 5 is a chart showing moisture content reference values corresponding to each cocoon, which is data set in advance in a computer.
FIG. 6 is a block diagram of a freshness management system for registering and managing measured moisture measurement data for each koji.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Circulation-type food-conveying apparatus 1a, 1b, 1c Circulation conveyance path 2 Crescent chain conveyor 4 Bulkhead 5 Tableware 5a Bottom face 6 Eating and drinking counter 7 Management computer 8 Display 10 Near-infrared moisture meter (moisture meter)
12 ID reading unit 14 discharge path 15 ID tag 16 discharge member 21 data bus 22 CPU
25 storage unit 26 input device IF interface S 鮨 (food and drink)
n Moisture measurement data n1 to n5 Water content reference value

Claims (5)

A freshness management system for foods and drinks that provides food and drink containers with foods and drinks placed on the circulation transport path, and individually measures the moisture of the foods being circulated and transported with a moisture meter. A freshness management system for food and drink characterized by registering and managing measurement data. The freshness management system for food and drink according to claim 1, wherein the moisture meter is a near infrared moisture meter. The freshness management system for food and drink according to claim 1 or 2, wherein when the moisture content of the food or drink being circulated is equal to or less than a specified value, the collecting means is operated. Identification information for each container is given in advance to the food and drink container, and the type of food and drink placed in the food and drink container is registered in association with the identification information before entering the circulation conveyance path, and the identification information is detected. The freshness management system for food and drink according to any one of claims 1 to 3, which registers and manages moisture measurement data for each food and drink being circulated based on the identification information sensor. Identification information for each food container including information related to food and drink is given in advance to the food container, and moisture measurement data for each food being circulated is registered and managed based on an identification information sensor that detects the identification information. The freshness management system for food and drink according to any one of claims 1 to 3.

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