JP6393675B2 - Extract liquid management device, system and program - Google Patents

Description

  The present invention relates to an extract management apparatus, system, and program that can cope with multi-variety variable production by manufacturing seasonings using multiple types of extract.

  As a conventional method for producing a seasoning extract, the following Patent Document 1 aims to develop a technique that can be used as a seasoning material without waste, with respect to processed fish products such as fish knots as raw materials. However, a method for producing a seasoning extract for the purpose of developing a technique for producing a suitable seasoning material using raw fish as a direct raw material without producing a fish knot for extraction is disclosed.

  In addition, in Patent Document 2 below, in the flavor raw material for “dashi” removal, there is a novel for satisfying the uniformity of flavor, which is a required quality from the consumers of flavor raw materials, and “dashi” removal in a short time. A flavor raw material and a method for producing the same are disclosed.

JP 2014-117223 A JP2012-143163

  These methods relate to a technology that can use raw materials without waste, homogenization of flavor, and reduction of manufacturing time. In other words, it is a technique for the seasoning production conditions themselves, and does not mention the overall system and workflow for producing seasonings.

  The present invention has been made in view of such circumstances, and relates to an extract management apparatus, a system, and a program that can cope with multi-variety variable production by manufacturing seasonings using multiple types of extract. Is.

  According to the present invention, the extraction tank for extracting the first extract from the raw material, the first stock tank for storing the first extract extracted by the extraction tank, and the first extraction extracted by the extraction tank A liquid or a first stock extract stored in the first stock tank, a production tank that mixes one or more seasoning ingredients to produce a seasoning, and the first extract extracted by the extraction tank There is provided an extract management system including a path determination unit that determines whether to send liquid to the production tank or to the first stock tank.

  Thus, it is possible to cope with multi-variety variable production by stocking the extract in advance and appropriately using the stock extracted when producing the seasoning. In addition, since it is possible to choose to send the extract to the production tank without stocking, it is possible to send the extract to the production tank without stocking if the extract is not suitable for stock. Become.

Hereinafter, various embodiments of the present invention will be exemplified. The following embodiments can be combined with each other.
Preferably, a plurality of the first stock tanks are provided, a usage amount calculation unit that calculates a usage amount of the first stock extract during a storage period, and storage of the first stock extract calculated by the use amount calculation unit. A distribution unit that distributes the first extract extracted by the extraction tank to the plurality of first stock tanks based on a usage amount in a period.
Preferably, the distribution unit distributes the first extract to the first stock tank based on a production plan in a predetermined period.
Preferably, the usage amount calculation unit is based on data in which a seasoning is associated with at least one of the usage amounts of the first extract and the first stock extract required to produce the seasoning. The use amount of at least one of the first extract and the first stock extract necessary for realizing the production plan in the predetermined period is calculated, and the distribution unit is calculated by the use amount calculation unit. Based on the used amount, the first extract is distributed to the first stock tank.
Preferably, the distribution unit is based on data in which a type and a production amount of the first stock extract stored in the first stock tank and a time required for cleaning the first stock tank are associated with each other. Then, the first extract is distributed to the first stock tank.
Preferably, at least one of a cooling device for cooling the first extract liquid fed from the extraction tank to the first stock tank or a cooling device for cooling the first stock extract stored in the first stock tank. And a temperature controller that controls a cooling temperature of the cooling device according to a storage period of the first stock extract.
Preferably, the temperature control unit includes data in which a storage period of the first stock extract, a component parameter for controlling microbial growth of the first stock extract, and a cooling temperature of the cooling device are associated with each other. Used to control the cooling temperature of the cooling device.
Preferably, there is a second stock tank for storing a first stock extract stored in the first stock tank and a second stock extract mixed with a raw material different from the first stock extract. The unit determines whether to send the first stock extract stored in the first stock tank to the manufacturing tank or to the second stock tank based on the production plan.
Preferably, the extraction liquid extracted by the extraction tank is fed to a production tank that mixes one or a plurality of seasoning ingredients to produce a seasoning, or is sent to a plurality of stock tanks that store the extraction liquid. Or a path determining unit that determines the amount of usage, a usage amount calculating unit that calculates a usage amount in the storage period of the extract, and a usage amount in the storage period of the extract calculated by the usage amount calculation unit, There is provided an extract management device having a distribution unit that distributes the extract extracted by the extraction tank to the plurality of stock tanks.
Preferably, the computer sends the extract extracted by the extraction tank to a production tank that mixes one or more seasoning ingredients to produce a seasoning, or to a plurality of stock tanks that store the extract. Based on the usage amount in the storage period of the extract calculated by the usage amount calculation unit, the usage amount calculation unit that calculates the usage amount in the storage period of the extract, A program for causing the extraction liquid extracted by the extraction tank to function as a distribution unit that distributes the extracted liquid to the plurality of stock tanks is provided.

It is a conceptual diagram which shows the manufacturing flow of the seasoning which concerns on one Embodiment of this invention, (a) is a flow of the whole system and an extract, (b) is a mode of the mixing in the manufacturing tank in the conventional path | route A. (C) is a figure which shows the mode of mixing with the manufacturing tank in the path | route B or the path | route C which concerns on one Embodiment of this invention. It is the schematic diagram showing a mode that an extract was mixed and a seasoning was manufactured, (a) is a mode of course A, (b) is a figure showing a mode of course B. It is a figure which shows the example of the hardware constitutions of the extract management apparatus 1 which concerns on one Embodiment of this invention. It is an exemplary functional block diagram of the extract management system using the extract management device 1 concerning one embodiment of the present invention. It is a schematic diagram showing the data memorize | stored in the memory | storage part 20 of the extract management apparatus 1 which concerns on one Embodiment of this invention, (a) is stored in the storage period of an extract, and stock tank X5 (Y6). It is data in which the salt concentration of the first stock extract and the storage temperature in the stock tank are associated with each other, (b) is the type of the first (second) stock extract stored in the stock tank X5 (Y6) In addition, the manufacturing amount is associated with the time required for cleaning the stock tank X5 (Y6). It is a schematic diagram showing the data memorize | stored in the memory | storage part 20 of the extract management apparatus 1 which concerns on one Embodiment of this invention, (a) is the usage-amount of the extract required in order to manufacture a seasoning and a seasoning And (b) is data in which the amount of each extract used and the storage period are associated in a production plan for a predetermined period. It is a figure which shows an example of the flowchart of the extract management system using the extract management apparatus 1 which concerns on one Embodiment of this invention. It is a figure which shows an example of the flowchart of an extract management system in case an extract is sent to stock tank Y6. It is a figure which shows the example of the distribution process by the distribution part 15 based on the production plan in a predetermined period. It is a schematic diagram explaining the security improvement in the case of the path | route B and the path | route C in one Embodiment of this invention.

  Hereinafter, embodiments of the present invention will be described. The following embodiments are exemplifications, and the scope of the present invention is not limited to those shown in the following embodiments.

<Manufacturing flow>
FIG. 1 is a conceptual diagram showing a seasoning manufacturing flow according to an embodiment of the present invention. As shown in FIG. 1 (a), in one embodiment of the present invention, an extraction tank 3 for extracting dashi (first extract) from raw materials such as salmon, kelp, shiitake mushrooms, and boiled and dried, and a first extract And the manufacturing tank which mixes one or several seasoning components and manufactures a seasoning is connected by the piping 61. FIG. The extraction tank 3 is equipment for extracting the first extract from a small lot (1 kL) to a large lot (20 kL), for example. The extraction solvent used for extraction is arbitrary, for example, water, salt water, soy sauce, vinegar, alcohol, etc. are used. And temperature and time are controlled suitably and a 1st extract is extracted from various raw materials. The pipe 61 is a pipe for sending the first extract extracted by the extraction tank 3 to the production tank. Here, for example, water, salt water, soy sauce, alcohol, or the like can be sent to the production tank and the extraction tank 3 by equipment not shown.

  The stock tank X5 stores the first stock extract obtained by adjusting the components of the first extract extracted by the extraction tank 3. In this embodiment, in the stock tank X5, the first extract and a raw material different from the first extract are mixed to obtain a first stock extract. Examples of raw materials different from the first extract include salt and alcohol, and the component values of the first stock extract are adjusted by these raw materials based on storage period data described later. The stock tank X5 is connected to the extraction tank 3 via a pipe 62 and is connected to the production tank via a pipe 63. Here, the manufacturing tank to which the stock tank X5 is connected via the pipe 63 may be the same as the manufacturing tank to which the extraction tank 3 is connected via the pipe 61, or may be a different manufacturing tank. On the pipe 62 connecting the extraction tank 3 and the stock tank X5, a cooling device 4 for cooling the first extract liquid fed from the extraction tank 3 to the stock tank X5 is provided. The cooling device 4 is configured by, for example, a heat exchanger, and cools the first extract to a predetermined temperature based on an instruction from a temperature control unit 12 described later. The predetermined temperature is determined by the relationship between the storage period of the first stock extract and the component parameters for controlling the microbial growth of the first stock extract. In this embodiment, salt concentration is used as an example of a component parameter for controlling microbial growth. Such a relationship is stored as storage period data in a storage period data storage unit 21 described later. When a cooling device (not shown) attached to the stock tank X5 (Y6) is used instead of or in addition to the cooling device 4, the cooling device attached to the stock tank X5 (Y6) will be described later. The first stock extract (second stock extract) is cooled to a predetermined temperature based on the instruction from the temperature controller 12. In addition, during the liquid feeding from the extraction tank 3 to the stock tank X5, the flavor change can be suppressed to a minimum by controlling so that the first extraction liquid does not contact the air as much as possible.

  The stock tank X5 is connected to the stock tank Y6 via the pipe 64. The stock tank Y6 stores the first stock extract sent from the stock tank X5 and the second stock extract mixed with raw materials different from the first stock extract. Examples of raw materials different from the first stock extract include various extracts such as fish knot extract such as bonito extract and kelp extract, yeast extract, dashi and the like. Here, in the present embodiment, the first stock extract and the mixing of the raw materials different from the first stock extract are performed in the stock tank Y6.

  The stock tank Y6 is connected to the production tank via a pipe 65. Here, the production tank to which the stock tank Y6 is connected via the pipe 65 is the same as the production tank to which the extraction tank 3 is connected via the pipe 61 and the production tank to which the stock tank X5 is connected via the pipe 63. There may be different production tanks. In addition, during the liquid feeding from the stock tank X5 to the stock tank Y6, the flavor change can be suppressed to a minimum by controlling so that the first stock extract does not come into contact with air as much as possible.

  A cooling device (not shown) is provided around the stock tank X5 and the stock tank Y6 for temperature control. Then, the temperature is controlled so as to be equal to or lower than a predetermined temperature. Further, one or a plurality of (for example, ten) stock tanks X5 and Y6 are provided.

  Hereinafter, the route from which the first extract extracted from the extraction tank 3 is sent to the production tank via the pipe 61 is route A, and the first stock extract is sent from the stock tank X5 to the production tank via the pipe 63. A path to be liquefied is a path B, and a path from which the first stock extract is sent to the stock tank Y6 via the pipe 64 from the stock tank X5 is a path C. In the conventional system, the route A is adopted. In general, unlike soy sauce and sugar, the first extract (dashi) extracted from salmon, kelp, shiitake mushrooms, and boiled sardines will lose its fragrance if stored for a long period of time, and it tends to rot. Depending on the point, it is necessary to produce seasonings by mixing with other ingredients within the day. Therefore, the reason why the path A is adopted without storing in the stock tank X5 and the stock tank Y6 is that it is necessary to use up the first extract on the day when the first extract is extracted.

  FIG. 1B is a diagram showing a state of mixing in the production tank in the conventional path A. As shown in the figure, in the path A, the first extract liquid extracted by the extraction tank 3 and the pipe input material as one or more seasoning components are sent to the production tank through the pipe 61 to produce seasonings. . Thus, whenever the seasoning is manufactured in a manufacturing tank, extraction and liquid feeding of the 1st extract by the extraction tank 3 are required. Here, in FIG. 1B, as an example, for example, soy sauce, liquid sugar, and saline are used as the piping input material.

  FIG. 1C is a diagram showing a state of mixing in the production tank in the path B or the path C. As shown in the figure, in the route B, prior to producing seasonings in the production tank, the first extraction liquid is extracted in advance by the extraction tank 3 and fed to the stock tank X5, and then mixed with salt, alcohol, and the like. The first stock extract is manufactured and stored in the stock tank X5. In the path C, the first stock extract stored in the stock tank X5 and a raw material different from the first stock extract are mixed, and the second stock extract obtained thereby is stored in the stock tank Y6. And these are mixed with piping input material by arbitrary compounding ratios, and a seasoning is manufactured. That is, since the temperature-controlled first stock extract or second stock extract is used as a stock material in the same manner as soy sauce and sugar, it is not necessary to perform extraction by the extraction tank 3 every time a seasoning is manufactured. Therefore, it becomes possible to handle multi-variety variable-volume production.

  Multi-variable variable production will be described with reference to FIG. FIGS. 2A and 2B are schematic diagrams illustrating the manner in which a seasoning is manufactured by blending the extract. FIG. 2A is a diagram illustrating a path A and FIG. 2B is a diagram illustrating a path B.

  As an example, the time required for the extraction process for producing 6 batches of seasoning will be described. Here, one batch is one processing unit in one tank. For example, even if it is a 5 kg seasoning or a 10 kg seasoning, if one lot is produced in one production tank, one batch is used. The same applies to the extraction tank 3. In addition, FIG. 2 is an example which seasonings A, seasoning B, and seasoning C manufacture a seasoning of a total of 6 batches by 2 batches each.

  As an example, it is assumed that the time required from extracting the raw material into the extraction tank 3 to extracting the dashi components and washing the extraction tank 3 is 3 hours (3 h). And, for each seasoning, it is assumed that the kelp extract, the koji extract, and the shiitake extract are required in the illustrated mixing ratio. As shown in FIG. 2 (a), in order to produce 2 batches of seasoning A, 2 batches of extraction steps are required for the extract A, and the time required for such extraction steps is 6h ( = 3h x 2 batches). The same applies to the extract B and the extract C, and the time required for each extraction step is 6 h (= 3 h × 2 batches). Therefore, the time required for the extraction process for producing 6 batches of seasoning is 18 h (= 6 h × 3).

  On the other hand, as shown in FIG. 2 (b), in the path B, the extraction tank 3 is used to extract the kelp extract, the koji extract, and the shiitake extract (first extract) in advance, and salt, alcohol, etc. The first stock extract mixed with is stored in the stock tank X5. And these 1st stock extracts are mixed by arbitrary compounding ratios, and seasoning A, seasoning B, and seasoning C are manufactured. Here, in order to produce 2 batches of seasoning A, seasoning B and seasoning C, one batch of extraction process is required for the kelp extract, and the time required for such extraction process is 3 h. The same applies to the salmon extract and shiitake extract, and the time required for each extraction step is 3 h. Therefore, the time required for the extraction process for producing 6 batches of seasoning is 9 h (= 3 h × 3).

  As described above, in the path A, one batch of extraction process is required for each batch of seasoning, and thus six batches of extraction process are required to manufacture six batches of seasoning. On the other hand, in the route B, the kombu extract, the koji extract, and the shiitake extract (first extract) are extracted in advance and used as a stock extract, so that one batch of extraction process is performed for each batch of seasonings. Do not need. In other words, manufacturing efficiency is enhanced by extracting a large amount of the first extract in advance in one batch, stocking the first stock extract, and reusing it for various seasonings as necessary. For this reason, the extraction process can be completed in a shorter time than the route A. The same applies to the route C.

  Next, the configuration and function of an extract management system using the extract management apparatus 1 according to an embodiment of the present invention will be described with reference to FIGS.

<Hardware configuration>
FIG. 3 is a diagram illustrating an example of a hardware configuration of the extract management apparatus 1 according to an embodiment of the present invention. The extract management apparatus 1 includes a processing unit 10, a storage unit 20, a communication unit 18, an operation unit 16, and a display unit 17. The processing unit 10 executes various arithmetic processes, and is configured by, for example, a CPU. The memory | storage part 20 memorize | stores various data and programs, for example, is comprised by memory, HDD, or SSD. Here, the program may be preinstalled at the time of manufacture of the extract management apparatus 1, may be downloaded as an application from a site on the Web, or may be transferred from another information processing apparatus by wireless communication. . The communication unit 18 transmits / receives various data to / from other information processing apparatuses, and is configured by an arbitrary I / O. The operation unit 16 is for operating the extract management apparatus 1 and includes, for example, a touch panel, a keyboard, and a voice input unit. The display unit 17 displays various images (including still images and moving images), and includes, for example, a touch panel display or other displays. Then, the processing unit 10 controls the extract management device 1 according to the program stored in the storage unit 20.

  The hardware configuration of the information processing device that controls the extraction tank 3, the cooling device 4, the stock tank X5, and the stock tank Y6 shown in FIG. 4 is the same as the hardware configuration of the extract management device 1, and thus the description thereof is omitted. To do. Note that the operation unit 16 and the display unit 17 are not essential.

<System configuration and functional block diagram>
FIG. 4 is an exemplary functional block diagram of an extract management system using the extract management apparatus 1 according to an embodiment of the invention. The extract management device 1, the extraction tank 3, the cooling device 4, the stock tank X5, and the stock tank Y6 communicate with each other via the network 100 to transmit and receive various information.

<Extract liquid management device 1>
The extract management apparatus 1 is a computer such as a server or a PC, for example. The extract management apparatus 1 includes a processing unit 10, an operation unit 16, a display unit 17, a communication unit 18, and a storage unit 20. The processing unit 10 includes a route determination unit 11, a temperature control unit 12, a usage amount calculation unit 13, a cleaning instruction unit 14, and a distribution unit 15. The storage unit 20 includes a storage period data storage unit 21, a cleaning time data storage unit 22, and an extract usage amount storage unit 23.

  For the functions of the operation unit 16, the display unit 17, and the communication unit 18, refer to the description of FIG.

<Processing unit 10>
The route determination unit 11 determines the route of the first extract extracted by the extraction tank 3. As an example, the route determination unit 11 determines a route based on whether or not the first extract extracted by the extraction tank 3 is highly versatile that can be used for various seasonings. Specifically, the route A is used when a first extract derived from a special raw material is used due to a request from a customer. And when the 1st extract is highly versatile things, such as a kelp, a salmon, and a shiitake, it is set as the path | route B. FIG. This is because the extract derived from a special raw material is difficult to reuse for other seasonings, so the seasonings are produced without stocking. On the other hand, a highly versatile extract is easy to reuse for other seasonings, and is therefore preferably stored in the stock tank X5 or the stock tank Y6. In addition, even if it is a highly versatile extract, when the seasoning needs to be manufactured quickly, the route A is appropriately selected.

  The temperature controller 12 controls at least one cooling temperature of the cooling device 4 and / or the cooling device attached to the stock tank X5 (Y6) according to the storage period of the first extract. Hereinafter, in the present embodiment, a case where the temperature control unit 12 controls the cooling device 4 will be described. For example, the storage period of the first stock extract is determined in a production plan in a predetermined period determined by another production planning system. For example, when the storage period of the first stock extract is 0 or 1 day, the cooling temperature of the cooling device 4 is 35 ° C., and when the storage period of the first extract is 2 to 5 days, the cooling device 4 The cooling device 4 is controlled so that the cooling temperature is 10 ° C. A control signal for such control is transmitted from the communication unit 18 of the extract management apparatus 1 to the communication unit 41 of the cooling device 4. The temperature control of the cooling device 4 is not limited to this. For example, the cooling device 4 cools the first extract to 35 ° C., and the cooling device attached to the stock tank X5 cools the first extract to 10 ° C. A configuration may be used. The same applies to the stock tank Y6. These temperature controls are executed using data in which the storage period of the first stock extract, the component parameters for controlling the microbial growth of the first stock extract, and the cooling temperature of the cooling device are associated with each other. In the present embodiment, the data shown in FIG. 5A, the storage period of the first stock extract, and the salt concentration and stock, which are examples of component parameters for controlling the microbial growth of the first stock extract This is executed using data in which the storage temperature in the tank is associated. In the data shown in FIG. 5 (a), “O” indicates that the product can be stored in the stock tank X5 (Y6) within the storage days indicated by the arrow, and “X” indicates the stock tank X5 under the storage conditions. (Y6) indicates that it cannot be stored. For example, if the salt concentration of the first stock extract is less than 1.5%, it cannot be stored in the stock tank X5 (Y6) even at 10 ° C. or lower. After extraction, it is necessary to send the liquid to a production tank to produce a seasoning. After extracting the 1st extract in the extraction tank 3, when using the 1st extract for seasoning manufacture on the next day, after sending the 1st extract to the stock tank X5, (1) 1st Adjust so that the salt concentration of the stock extract is 3.0% or more and less than 4.5% and adjust the temperature of the stock tank X5 to 10 ° C. or below, or (2) the first stock There are a plurality of methods such as adjusting the salt concentration of the extract to 6.0% or more and less than 7.5% and adjusting the temperature of the stock tank X5 to 35 ° C. or less. Here, when the temperature of the stock tank X5 is 10 ° C. or less, the storage days can be set to 5 days if the salt concentration of the first stock extract is adjusted to 9.0% or more. Thus, based on the production plan in a predetermined period, the component values of the first stock extract and the second stock extract can be adjusted as appropriate in order to control undesirable growth of microorganisms. Furthermore, as component parameters for controlling the growth of microorganisms in the first stock extract and the second stock extract, the concentration of additives having a bacteriostatic effect on various microorganisms such as salt, alcohol, acetic acid and organic acids, Examples include Brix, pH, acidity, water activity, and the like, and each may be a single parameter or a combination of one or more parameters. Such data is stored in the storage period data storage unit 21 of the extract management apparatus 1.

  The usage amount calculation unit 13 calculates the usage amount of the first stock extract during the storage period. Such calculation is executed based on data that associates the seasoning with at least one of the usage amount of the first stock extract required for producing the seasoning. Specifically, a predetermined period based on data in which the seasoning shown in FIG. 6A is associated with the amount of the first stock extract used to produce the seasoning is shown. The usage amount of the first stock extract necessary for realizing the production plan is calculated. Here, it is assumed that the production plan in a predetermined period is a plan as shown in FIG. Specifically, to produce 10,000 L of seasoning A, 1000 L of kelp extract, 1000 L of koji extract, and 300 L of shiitake extract are required. And in the production plan in a predetermined period, the storage period of the kelp extract 1000L is 0 days, the storage period of 2000L is 2 days, the storage period of 3000L is 4 days, and the storage period of the straw extract 2000L is 2 Suppose that the storage period of 2500 L is 3 days, the storage period of 1000 L of shiitake extract is 2 days, the storage period of 1500 L is 3 days, and the storage period of 4000 L is 5 days. In such a case, for example, since the minimum storage period of the kombu extract is 0 day, 1000 L of kombu extract, 1000 L of koji extract, and 300 L of shiitake extract are mixed on the 0th day (the day), and seasoning A is manufactured. Here, when 1000 L of straw extract is supplied from the stock tank X5 (Y6) of the storage period 2 days, the storage amount of the stock tank X5 (Y6) is reduced to 1000L. Further, when 1000 L of the soot extract is supplied from the stock tank X5 (Y6) with a storage period of 3 days, the storage amount of the stock tank X5 (Y6) is reduced to 1500L. The same applies to shiitake extract. Such data is stored in the extract usage amount storage unit 23 of the extract management apparatus 1. In the present embodiment, as shown in FIG. 6 (a), data in which the seasoning and the first stock extract are associated with each other is used. However, the seasoning and the first extract and / or the second stock extraction are used. You may utilize the data which matched the liquid.

  The cleaning instruction unit 14 issues a cleaning instruction to the stock tank X5 (Y6). Specifically, the stock tank X5 (Y6) is emptied by the sensor 53 (63) that measures the remaining amount of the first stock extract stored in the stock tank X5 (Y6) and the remaining amount calculation unit 54 (64). When it is detected that the cleaning has occurred, a cleaning instruction signal is transmitted from the communication unit 18 of the extract management apparatus 1 to the communication unit 51 (61) of the stock tank X5 (Y6). Then, based on a program (not shown), cleaning of the stock tank X5 (Y6) at a predetermined water temperature and cleaning time is disclosed. Here, although the cleaning equipment is not shown, it is realized by a water flow generator provided in each stock tank X5 (Y6).

  The allocating unit 15 uses the first extract extracted by the extraction tank 3 based on the use amount of the first stock extract calculated during the storage period calculated by the use amount calculating unit 13 as a plurality of stock tanks X5 (Y6). It is something to distribute. For example, the first extract is distributed to the stock tank X5 (Y6) based on a production plan for a predetermined period. This process is data shown in FIG. 5B, and is the type and production amount of the first stock extract stored in the stock tank X5 (Y6) and the time required for cleaning the stock tank X5 (Y6). And may be executed based on data in which For example, in the case where the kelp extract produced in the stock tank X5 (Y6) is 10 kL, it takes 1.4 hours for the washing time. Then, as shown in FIG. 9 to be described later, in the production plan in a predetermined period, the operation of the plurality of stock tanks X5 (Y6) is performed in consideration of the type of the first stock extract, the storage period, and the cleaning time. The first extract is distributed to the stock tank X5 (Y6) so that the rate is the highest. In the data shown in FIG. 5 (b), the production amount is only shown from 1 kL to 20 kL, but the cleaning time for a larger production amount may be stored in advance as data. For example, when the production amount is 3 kL, the production time of 3 kL may be obtained by linearly interpolating the cleaning time of 1 kL and the cleaning time of 5 kL. Such data is stored in the cleaning time data storage unit 22 of the extract management apparatus 1. Further, instead of the data shown in FIG. 5 (b), the production amount is not taken into consideration, and the data that associates the type of the extract with the time required for cleaning the stock tank X5 (Y6) is used. Also good.

<Storage unit 20>
The storage period data storage unit 21 stores data shown in FIG. Refer to the above description for such data.

  The cleaning time data storage unit 22 stores data shown in FIG. Refer to the above description for such data.

  The extract usage amount storage unit 23 stores data shown in FIG. Refer to the above description for such data.

<Extraction tank 3>
Since the function of the communication part 31 is the same as that of the communication part 18 of the extract management apparatus 1, description is abbreviate | omitted.

  The processing unit 32 controls each function and executes various processes.

<Cooling device 4>
Since the functions of the communication unit 41 and the processing unit 42 are the same as those of the communication unit 31 and the processing unit 32 of the extraction tank 3, description thereof will be omitted.

  The temperature adjustment unit 43 adjusts the cooling temperature based on a control signal from the temperature control unit 12 of the extract management apparatus 1.

<Stock tank X5 (Y6)>
Next, the stock tank X5 (Y6) will be described. Since the structure and function of the stock tank X5 and the stock tank Y6 are basically the same, the stock tank X5 will be described as a representative.

  Since the functions of the communication unit 51 and the processing unit 52 are the same as those of the communication unit 31 and the processing unit 32 (the communication unit 41 and the processing unit 42 of the cooling device 4) of the extraction tank 3, the description thereof is omitted.

  The sensor 53 senses the remaining amount of the first stock extract stored in the stock tank X5.

  The remaining amount calculation unit 54 processes the signal from the sensor 53 and calculates the remaining amount of the first stock extract stored in the stock tank X5.

<Flowchart>
Next, the operation of the extract management system using the extract management apparatus 1 according to an embodiment of the present invention will be described with reference to FIGS.

  FIG. 7 is a diagram showing an example of a flowchart of an extract management system using the extract management apparatus 1 according to an embodiment of the present invention.

  First, prior to S1, a production plan for a predetermined period is determined by a production planning system (not shown). Here, the predetermined period is, for example, 1 day, 3 days, 5 days, 1 week, 2 weeks, 3 weeks, or 1 month. In the present embodiment, one week is adopted as a predetermined period.

  Then, in S1, dashi (first extract) is extracted from raw materials such as salmon, kelp, shiitake mushrooms, dried sardines (urume, chin, horse mackerel, etc.) and salmon knots.

  Next, in S2, in order to remove the fine powder derived from the extract, the first extract is filtered using a filter medium that has a turbidity of a certain level or less. Examples of the filter medium include filter paper, nonwoven fabric, celite, cellulose, synthetic resin, synthetic fiber, metal mesh wire, and glass fiber. And it is judged whether this 1st extract is a highly versatile thing which can be utilized for various seasonings. For example, in the case of using salmon knot or kelp with designated production area, the route A shown in FIG. 1A is determined, and the process proceeds to S11 described later. On the other hand, when the highly versatile rice cake, kelp, shiitake mushroom, or the like is used as a raw material, the route B shown in FIG. 1A is determined, and the process proceeds to S3. These routes are determined by the route determination unit 11.

  Next, in S3, various parameters of the first extract are adjusted. For example, various parameters are adjusted by introducing adjusting agents such as salt, alcohol, and acidulant.

  Next, in S4, the 1st extract and the adjustment agent thrown in in S3 are mixed, and the 1st stock extract is manufactured.

  Next, in S5, the component of the 1st stock extract mixed with the adjustment agent in S4 is analyzed, and it is determined whether the quality standard is satisfied. As a determination criterion, for example, it can be used whether or not various components (Nacl, Brix, Alc, etc.) are within a range in which microbial growth and flavor change can be suppressed.

  Next, in S6, if the determination criterion of S5 is satisfied (Yes), the process proceeds to S8. If the determination criterion of S5 is not satisfied (No), the process proceeds to S7, and various components are reintroduced. Thus, the components of the first stock extract are corrected, and the analysis / determination of S5 is executed again. This is repeated until the determination criterion of S5 is satisfied.

  Next, in S8, the first stock extract satisfying the determination criterion of S5 is stored in the stock tank X5. At this time, based on the data shown in FIG. 5A, the temperature of the first stock extract stored in the stock tank X5 is adjusted to a predetermined temperature by a cooling device (not shown) or the like. .

  Next, when a blending instruction indicating that the seasoning is to be produced using the first stock extract is given (Yes), the process proceeds to S11 and is sent to the production tank. On the other hand, when it is determined to mix different raw materials with the first extract and use it as the second stock extract (No), that is, when it is determined as the path C shown in FIG. , S10, and the liquid is fed to the stock tank Y6. The route determination is performed by the route determination unit 11.

  And in S12, a 1st stock extract and piping input material are mixed in a manufacturing tank, and a seasoning is manufactured.

  Next, the case where the route C is determined (S10 in FIG. 7) will be described with reference to FIG. FIG. 8 is a diagram showing an example of a flowchart of the extract management system when the first stock extract is sent to the stock tank Y6.

  First, in S21, the first stock extract fed to the stock tank Y6 and a raw material different from the first stock extract are mixed in the stock tank Y6.

  Next, in S22, analysis / determination is performed. Note that the processes of S22, S23, and S24 are the same as S5, S6, and S7 of FIG.

  Next, in S25, the one that satisfies the criterion of S22 is stored in the stock tank Y6 as the second stock extract.

  Next, when it is determined in S26 that the seasoning is to be produced using the second stock extract, it is sent to the production tank.

  And in S27, a 2nd stock extract and piping input material are mixed in a manufacturing tank, and a seasoning is manufactured.

  Thus, in one embodiment of the present invention, the route is determined by the route determination unit 11, and the first extract extracted from the less versatile raw material is advanced as a conventional route A by the seasoning manufacturing process. For the first extract extracted from the highly versatile raw material, the seasoning production process can be carried out as the characteristic path B of the present invention. Furthermore, when other raw materials are added to the first stock extract to obtain the second stock extract, the seasoning production process can be performed as the characteristic route C of the present invention. As a result, by extracting a large amount of the first extract in one batch and using it as a stock material, there is no need to perform extraction by the extraction tank 3 every time the seasoning is manufactured. Correspondence becomes possible. Furthermore, by adopting the path C, it is possible to deal with the production plan more flexibly.

<Production plan>
Next, the distribution of the stock tank X5 (Y6) based on the production plan will be described with reference to FIG. FIG. 9 is a diagram illustrating an example of distribution processing by the distribution unit 15 based on a production plan in a predetermined period. Here, for simplification of description, the distribution processing in the stock tank X5 will be described with the three stock tanks X5 as X1, X2, and X3, respectively. The same applies to the stock tank Y6. In such distribution processing, before the start of production in a predetermined period, the distribution unit 15 performs simulation for optimal distribution, and determines the distribution destination.

  First, it is assumed that the production plan for a predetermined period determined by a production planning system (not shown) is as shown in FIG. Here, one week was adopted as a predetermined period.

  As an example, in the extraction tank 3, a kelp extract 1000L having a storage period of 2 days, a strawberry extract 2000L having a storage period of 2 days, and a shiitake extract 4000L having a storage period of 5 days are extracted. And it distributes to X1, X2 and X3, respectively. Since the storage period of the kelp extract is 2 days, it is consumed for the production of the seasoning within 2 days from the date of introduction into X1 (0th day in FIG. 9). The same applies to the koji extract. On the other hand, since the shiitake extract has a storage period of 5 days, it is consumed for the production of seasonings within 5 days from the date of introduction to X3 (0th day in FIG. 9).

  Next, after X1 and X2 are emptied, the respective tanks are washed. The cleaning time is estimated for each tank using the data shown in FIG. 5B.

  Next, 3000 L of kelp extract with a storage period of 4 days and 1500 L of shiitake extract with a storage period of 3 days are put into X1 and X2, respectively. For example, even when X2 is emptied earlier than X1, the koji extract requires more time for washing than the kombu extract. Therefore, considering the tank washing time, a new extract X1 may be faster than X2 in a state where it can be entered. Therefore, in this case, for example, the sorting process is performed so that the kelp extract having a long storage period is first put into X1, and the shiitake extract having a short storage period is put into X2.

  And the shiitake extract poured into X2 is consumed within 3 days. X2 is emptied between the fourth and fifth days from the Start (day 0). On the same day, the shiitake extract poured into X3 is consumed, and X3 becomes empty. Here, it is assumed that the extract to be input next is a koji extract having a storage period of 3 days and a kelp extract having a storage period of 0 days. In this case, since the kelp extract remains in X1, it cannot be used. When X2 and X3 are seen, X2 is empty at an earlier stage, and even when the cleaning time is taken into consideration, X2 can be put into the extract earlier. In addition, the cleaning of X3 is finished around the fifth day counted from Start, and the number of days up to the seventh day which is the final day of one week is less than three days. For this reason, the koji extract whose storage period is 3 days is distributed to X2, and the kelp extract whose storage period is 0 days is distributed to X3.

  And X1 becomes empty shortly before the sixth day, and X3 becomes empty around the sixth day. Here, it is assumed that the extract to be input next is a shiitake extract having a storage period of 4 days and a kelp extract having a storage period of 2 days. At this time, the number of days until the 7th day, which is the last day of one week, is less than 4 days for both X1 and X3, but a shiitake extract whose storage period is 4 days in X1, which is still a little longer And the kelp extract with a storage period of 2 days is added to the remaining X3.

  In this manner, the usage amount of the extract necessary for realizing the production plan in the predetermined period is calculated, and the sorting process by the sorting unit 15 is executed based on the usage amount. Thereby, the operation rate of the plurality of stock tanks X5 (Y6) can be maximized, and the most efficient distribution can be realized.

<About security>
Next, with reference to FIG. 10, an explanation will be given on the improvement of security in the case where the production of seasonings is advanced in the route B and the route C. For example, when a customer requests the manufacture of a custom seasoning, the customer may accept a factory inspection, but even in such a case, leakage of know-how and the like can be prevented.

  As an example, it is assumed that soy sauce, sugar, koji, and kelp are used to produce seasoning A. Here, koji and kelp are extracted from the extraction tank 3 and sent to the production tank, soy sauce is sent to the production tank by piping, and sugar is a machine or worker. Is put into the production tank.

  In the conventional route A, since these four kinds of raw materials are put into the production tank and the extraction tank, it is used for the production of the seasoning A when an outsider observes the production tank and the extraction tank. There is a possibility that information on the four types of raw materials will be leaked.

  On the other hand, in the path B, the koji extract and the kelp extract are each stored in the stock tank X5 as the first extract. In this way, information leakage when an outsider is observing on the side of the production tank is limited to information on the two types of raw materials (soy sauce and sugar) used in the production of seasoning A and the first stock extract. Can do. Furthermore, since the first stock extract is stored in the stock tank X5 and the components of the first stock extract are not known from the outside, the security is further improved.

  Furthermore, in the path C, the sugar extract and the koji extract and the kelp extract, which are the first stock extract, are mixed and stored in the stock tank Y6 as the second stock extract. Thereby, the outflow of information when an outsider is observing on the side of the production tank can be limited to information on one kind of raw material (soy sauce) and the second stock extract used for the production of seasoning A. . Further, since the second stock extract is stored in the stock tank Y6 and the components of the second stock extract are not known from the outside, the security is further improved.

  Furthermore, in the route A and the route B, the sugar is put into the production tank by the machine or the operator. However, in the route C, since the sugar is contained in the second stock extract, the second stock is added to the production tank. Since it is only necessary to feed the extract and send soy sauce to the production tank by introducing a pipe, work efficiency is improved.

  Although various embodiments have been described above, the present invention is not limited to these. For example, the number of stock tanks X5 (Y6), the cleaning time of the stock tanks X5 (Y6), the cooling temperature of the cooling device 4, and a predetermined period in the production plan can be adjusted as appropriate. Moreover, the kombu extract extracted from the kombu from which a production area differs can also be stored in stock tank X5 (Y6) for every production area. In addition, the storage unit 20 of the extract management apparatus 1 may be provided in an external server and communicate with the processing unit 10 via the network 100. Further, instead of each functional unit in the functional block diagram shown in FIG. 4, all or a part of each functional unit may be applied ASIC (application specific integrated circuit), FPGA (field-programmable gate array), DRP (Dynamic calibrated Recon). It may be realized by hardware such as. Moreover, it can also provide as a program which makes a computer implement | achieve each function of the extract management apparatus 1 in FIG. In addition, the program can be provided by being stored in a non-temporary recording medium such as a CD-ROM. Furthermore, it is possible to change, delete, add or change the order of the various steps described in the above-described embodiment within a range that does not change the gist of the present invention.

  1: Extraction liquid management device, 3: Extraction tank, 4: Cooling device, 5: Stock tank X, 6: Stock tank Y, 10 (32, 42, 52, 62): Processing unit, 11: Route determination unit, 12 : Temperature control unit, 13: usage amount calculation unit, 14: cleaning instruction unit, 15: sorting unit, 16: operation unit, 17: display unit, 18 (31, 41, 51, 61): communication unit, 20: Storage unit, 21: Storage period data storage unit, 22: Washing time data storage unit, 23: Extract liquid usage storage unit, 43: Temperature adjustment unit, 53 (63): Sensor, 54 (64): Remaining amount calculation unit 61-65: Piping, 100: Network

Claims (9)

An extraction tank for extracting the first extract from the raw material;
A plurality of first stock tanks for storing a first stock extract obtained by mixing the first extract extracted by the extraction tank and a raw material different from the first extract;
A production tank for producing a seasoning by mixing the first extract extracted by the extraction tank or the first stock extract stored in the first stock tank and one or more seasoning ingredients;
A path determining unit that determines whether the first extract extracted by the extraction tank is sent to the production tank or the first stock tank;
Have
For each type of the first extract, the first extract is stored in the first stock tank.
Extract liquid management system. A usage amount calculation unit for calculating a usage amount of the first stock extract during a storage period;
A distribution unit that distributes the first extract extracted by the extraction tank to the plurality of first stock tanks based on the use amount of the first stock extract calculated during the storage period calculated by the use amount calculation unit. When,
The extract management system according to claim 1. The distribution unit is
Based on the production plan in a predetermined period, the first extract is distributed to the first stock tank,
The extract management system according to claim 2. The usage calculation unit
Based on the data that associates the seasoning with at least one of the first extract and the first stock extract required to produce the seasoning, the production plan for the predetermined period is determined. Calculate the usage amount of at least one of the first extract and the first stock extract necessary to realize,
The distribution unit is
Based on the usage amount calculated by the usage amount calculation unit, the first extract is distributed to the first stock tank,
The extract management system according to claim 2 or claim 3. The distribution unit is
Based on the data in which the type and production amount of the first stock extract stored in the first stock tank and the time required for cleaning the first stock tank are associated with each other, the first extract is Sort to the first stock tank,
The extract management system according to any one of claims 2 to 4. At least one of a cooling device for cooling the first extraction liquid fed from the extraction tank to the first stock tank or a cooling device for cooling the first stock extraction liquid stored in the first stock tank;
A temperature control unit for controlling a cooling temperature of the cooling device according to a storage period of the first stock extract;
The extract management system according to any one of claims 1 to 5, comprising: The temperature controller is
Using the data in which the storage period of the first stock extract, the component parameters for microbial growth control of the first stock extract and the cooling temperature of the cooling device are associated, the cooling temperature of the cooling device To control the
The extract management system according to claim 6. A second stock tank for storing a first stock extract stored in the first stock tank and a second stock extract obtained by mixing raw materials different from the first stock extract;
The path determination unit determines whether to supply the first stock extract stored in the first stock tank to the manufacturing tank or to the second stock tank based on the production plan. To
The extract management system according to any one of claims 1 to 7. The extract extracted by the extraction tank is fed to a production tank that mixes one or a plurality of seasoning ingredients to produce a seasoning, or the extract and a raw material different from the first extract are A path determining unit that determines whether to send the mixed first stock extract to a plurality of first stock tanks that store the first stock extract;
A usage amount calculation unit for calculating a usage amount of the extract during a storage period;
A distribution unit that distributes the extract extracted by the extraction tank to the first stock tank based on the use amount in the storage period of the extract calculated by the use amount calculation unit;
Have
For each type of the first extract, the first extract is stored in the first stock tank.
Extract liquid management device.