Moisture state amount visualization system

Abstract

To provide a technique for grasping a moisture state of a food material for every depth in a tank.SOLUTION: There is provided a moisture state amount visualization system into which a food material are put, and which visualizes a moisture state amount of a food material for every depth in an immersion tank where at least, a water pouring step, an immersion step and a drainage step are executed. The moisture state amount visualization system comprises: an immersion time distribution data creation part 62 for creating immersion time distribution data which indicates an immersion time for every depth of a food material put into the immersion tank; a time / state amount derivation part 63 for deriving the moisture state amount of the food material on the basis of the immersion time of the food material; a moisture state amount distribution data creation part 64 for creating moisture state amount distribution data which indicates a moisture state amount distribution of the food material in the immersion tank, using the time / state amount derivation part 63 on the basis of the immersion time distribution data; and an image data creation part 65 for creating moisture state amount distribution image data for displaying on a display 52, the moisture state amount distribution of the food material in the immersion tank, on the basis of the moisture state amount distribution data.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a moisture state visualization system that visualizes the moisture state of food materials at different depths in an immersion tank in which a water pouring step, an immersion step, and a draining step are performed. [Background technology]

[0002] It is known that the water absorption of rice, which is used as an ingredient in sake brewing and rice cooking, varies greatly depending on the condition of the rice (variety, polishing rate, moisture content, etc.) and the soaking conditions (time, temperature, concentration, etc.). Conventionally, the most common method for evaluating such changes in rice water absorption has been to measure the weight of the rice before and after soaking using a weighing machine and calculate the amount of water absorbed from the difference in weight before and after soaking.

[0003] Patent Document 1 discloses a moisture state determination method for determining the amount of water absorption and water absorption distribution of rice to be cooked by observing images. This moisture state determination method optically monitors rice to be cooked while it is immersed in water and can measure moisture content-related information about the moisture content of the rice over time, making it possible to evaluate the amount of water absorption and water absorption distribution of the rice to be cooked based on the moisture content-related information. Specifically, the change in size of the rice to be cooked as it absorbs water is measured over time, and the ratio of the change in size (expansion) of the rice after absorbing water to the size of the rice before absorbing water is taken as the expansion coefficient, and the amount of water absorption and water absorption distribution of the rice to be cooked are evaluated based on this expansion coefficient. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-105074 Summary of the Invention [Problem to be solved by the invention]

[0005] It is important to understand the moisture state of food ingredients during the soaking process, not only for rice but also for other food ingredients such as grains (barley, corn, wheat, rice, koryang, etc.), potatoes (potatoes, sweet potatoes, tapioca, etc.), and beans (soybeans, kidney beans, chickpeas, adzuki beans, peanuts, etc.). In particular, in sake brewing and rice cooking using rice or barley, rice or barley is soaked in a soaking tank during the soaking process. The water absorption of the rice or barley has a significant impact on subsequent processes. Therefore, in order to improve quality, it is important to understand the moisture state of the rice or barley in the soaking tank, for example, the water absorption state. Thus, despite the difference in soaking time of food ingredients depending on their depth within the soaking tank, conventional methods such as those described in Patent Document 1 are unable to grasp the water absorption distribution (moisture state) along the depth of the soaking tank.

[0006] For this reason, there is a demand for technology that can grasp the moisture status of ingredients at different depths within a tank. [Means for solving the problem]

[0007] The moisture state quantity visualization system according to the present invention is a system for visualizing the moisture state of food materials at different depths within an immersion tank into which food materials are placed and which undergoes at least a water pouring step, a soaking step, and a draining step, and includes an immersion time distribution data generation unit that generates immersion time distribution data indicating the immersion time of the food materials placed in the immersion tank at different depths; a time / state quantity derivation unit that derives the moisture state quantity of the food materials from the immersion time of the food materials; a moisture state quantity distribution data generation unit that generates moisture state quantity distribution data indicating the moisture state distribution of the food materials in the immersion tank from the immersion time distribution data using the time / state quantity derivation unit; and an image data generation unit that generates moisture state quantity distribution image data for displaying the moisture state distribution of the food materials in the immersion tank on a display based on the moisture state quantity distribution data.

[0008] According to this configuration, the immersion time of ingredients placed in the immersion tank is calculated for each depth in the immersion tank, and immersion time distribution data is generated that indicates the immersion time of ingredients placed in the immersion tank for each depth. The moisture state quantity of the ingredients depends on the immersion time. Utilizing this dependency, the moisture state quantity of the ingredients is derived from the immersion time of the ingredients, and moisture state distribution data is generated. Furthermore, based on this moisture state distribution data, moisture state distribution image data is generated for displaying the moisture state distribution of the ingredients in the immersion tank on a display. By observing the moisture state distribution of the ingredients in the immersion tank, that is, the moisture state of the ingredients in the depth direction of the immersion tank, displayed on the display based on the moisture state distribution image data, the manager can grasp the moisture state of the ingredients at each depth in the tank.

[0009] The moisture state quantity of a food material in the present invention is a state quantity determined by the state quantity of the food material, which depends on the soaking time of the food material. Generally, the moisture state of a food material is the water absorption state, which is determined by the moisture content or water absorption rate. While the water absorption rate refers to the water contained inside the food material, the moisture content also includes water attached to the surface of the food material (surface moisture rate), so the moisture content is a larger value than the water absorption rate. Both values ​​(states) have a significant impact on subsequent processes. In other words, the moisture state quantity in the present invention includes the moisture content and the water absorption rate.

[0010] The moisture state quantity of food materials placed in an immersion tank changes over time depending on the residence time (immersion time) in the immersion tank. Therefore, it is convenient for the manager to display a moisture state quantity distribution image over time, that is, at an arbitrarily selected time. Therefore, in the present invention, it is proposed that the immersion time distribution data generating unit generates temporal immersion time distribution data indicating the immersion time of the food materials at each depth over time, the moisture state quantity distribution data generating unit generates the moisture state quantity distribution data over a set time, and the image data generating unit generates the moisture state quantity distribution image data at a selected time.

[0011] The food materials placed in the immersion tank are subjected to a water-pouring process, a soaking process, a draining process, and so on. The soaking time of the food materials contained in the immersion tank varies depending on the depth of the immersion tank, particularly depending on the water-pouring rate during the water-pouring process and the draining rate during the draining process. By taking this into consideration, the soaking time for each process can be calculated more accurately. Therefore, the present invention proposes that individual soaking times for the water-pouring process, the soaking process, and the draining process are calculated, and the soaking time for the food materials at each depth is calculated using the sum of the individual soaking times.

[0012] Methods for deriving the moisture state quantities of a food material, such as the moisture content and water absorption rate, from the soaking time of the food material are known from the above-mentioned Patent Document 1 and other publicly known documents. Using such publicly known techniques and time-series experimental results, it is possible to create a conversion formula or lookup table for deriving the moisture state quantity of a food material from the soaking time of the food material. Therefore, the present invention proposes that the time-state quantity derivation unit be constructed using a conversion formula or lookup table created based on time-series experimental results of the shape change or volume expansion of the food material immersed in water.

[0013] The moisture state quantity distribution data generation unit has a function of calculating the average moisture state quantity of the entire food material placed in the soaking tank, and the image data generation unit generates average moisture state quantity image data for displaying the average moisture state quantity on a display.

[0014] A manager in charge of sake brewing or rice cooking, especially an experienced manager, can independently estimate the moisture state of ingredients from the distribution of the soaking time of ingredients in the soaking tank in the depth direction. Therefore, it is also important to display the soaking time distribution of ingredients in the soaking tank. Therefore, the present invention also proposes that the image data generation unit generates soaking time distribution image data for displaying the soaking time distribution of the ingredients in the soaking tank on a display based on the soaking time distribution data.

[0015] Since an experienced manager can independently estimate the moisture state of food ingredients from the distribution of immersion times of food ingredients in the depth direction within the immersion tank, a system that omits the function of visualizing the moisture state distribution from the moisture state visualization system described above is also effective. Therefore, another moisture state visualization system according to the present invention is a system that visualizes the immersion times of food ingredients at each depth within an immersion tank into which food ingredients are introduced and which undergoes a water pouring process, a immersion process, and a draining process, as moisture state quantities, and includes: an immersion time distribution data generation unit that generates immersion time distribution data that indicates the immersion times of the food ingredients introduced into the immersion tank at each depth; and an image data generation unit that generates immersion time distribution image data based on the immersion time distribution data, for displaying the immersion time distribution of the food ingredients in the immersion tank on a display.

[0016] In the soaking process, food ingredients whose moisture content affects subsequent cooking and processing processes, or taste, include grains such as rice, barley, corn, wheat, rice, and koriyan; potatoes such as potato, sweet potato, tapioca; and pulses such as soybean, kidney bean, chickpea, adzuki bean, peanut, etc. Therefore, the present invention proposes that the food ingredients include grains such as rice, barley, corn, wheat, rice, and koriyan; potatoes such as potato, sweet potato, tapioca; and pulses such as soybean, kidney bean, chickpea, adzuki bean, peanut, etc.

[0017] Other features, operations, and advantages of the present invention will become apparent from the following description of the invention using the accompanying drawings. [Brief explanation of the drawings]

[0018] [Figure 1] FIG. 1 is a schematic diagram of rice cooking equipment to which the moisture state visualization system is applied. [Figure 2] FIG. 2 is a functional block diagram showing functions of the moisture state quantity visualization system. [Figure 3] FIG. 2 is a schematic diagram showing the shape of the soaking tank and the rice and water contained in the soaking tank. [Figure 4]FIG. 1 is a schematic diagram showing the distribution of rice soaking time in a soaking tank. [Figure 5] 1 is a graph showing the relationship between immersion time and the moisture content (moisture content). [Figure 6] FIG. 1 is a schematic diagram showing the distribution of water absorption rate of rice in an immersion tank. [Figure 7] FIG. 1 is a schematic diagram showing the distribution of moisture content of rice in an immersion tank. [Figure 8] 1 is a graph showing the relationship between the position of rice in the soaking tank from the bottom of the deep tank and the moisture content (moisture percentage). DETAILED DESCRIPTION OF THE INVENTION

[0019] An embodiment of the moisture state visualization system according to the present invention will be described below. In this embodiment, rice is used as the food ingredient, and the moisture state visualization system is applied to a rice cooking facility. Note that each embodiment of the moisture state visualization system is described to more specifically illustrate the present invention, and various modifications are possible without departing from the spirit of the present invention, and the present invention is not limited to the following description.

[0020] [Rice cooking equipment] As shown in Figure 1, rice cooking equipment performs the following steps in sequence: a rice washing process in which rice is washed in a rice washer 1; a soaking process in which the washed rice is soaked in water in a soaking tank 2; and a rice cooking process in which the soaked rice is removed from the soaking tank 2 and then heated together with water to cook the rice. In the rice cooking process, rice is cooked with an appropriate amount of heat and water depending on the moisture content of the rice (soaking time, moisture content, water absorption rate, etc.).

[0021] At this time, the moisture state quantity of the rice soaked in water in the soaking tank 2 is visualized by the moisture state quantity visualization system.

[0022] Specifically, the rice cooking equipment shown in FIG. 1 includes an immersion tank 2 in which rice supplied from a rice washer 1 is immersed in water, and a rice cooker 3 that receives the rice that has absorbed water in the immersion tank 2 and heats and cooks it. The rice soaked in the immersion tank 2 is transferred to the rice cooker 3 by a transfer device 4.

[0023] The system also includes a control device 5 that controls the operation of each device, such as the rice washer 1, soaking tank 2, transfer device 4, and rice cooker 3. Connected to the control device 5 are communication lines for sending control commands from the control device 5 to each device, and communication lines for sending detection signals from sensors and other devices attached to the device to the control device 5. These communication lines are simply indicated by dashed dotted lines in Figure 1. The movement of rice in the rice cooking equipment is indicated by solid lines.

[0024] 2 is a functional block diagram showing functional units particularly related to the present invention in the control device 5. The control device 5 includes a process management unit 51, a visualization processing unit 6, and a display 52 as such functional units.

[0025] The process control section 51 controls and manages the rice cooking equipment, such as the rice washer 1, soaking tank 2, transfer device 4, and rice cooker 3. The visualization processing unit 6 has the core function of the moisture state visualization system, which will be described later. The display 52 displays a control screen showing the control status of the rice cooking equipment, and a visualization screen based on the visualization data generated by the visualization processing unit 6.

[0026] The visualization processing unit 6 includes an immersion time distribution data generation unit 62, a time / state quantity derivation unit 63, a moisture state quantity distribution data generation unit 64, and an image data generation unit 65. The immersion time distribution data generation unit 62 includes an immersion time calculation unit 61.

[0027] The soaking time calculation unit 61 receives the soaking time of rice in the rice washer 1 as process control data from the process control unit 51. Since the water pouring process, soaking process, and draining process are also performed in the soaking tank 2, the soaking time calculation unit 61 receives the water pouring time and water amount, which are the time for the water pouring process, the soaking time, which is the time for the soaking process, and the draining time and draining amount, which are the time for the draining process, from the process control unit 51. This allows the soaking time in the rice washer 1 and the individual soaking times for the water pouring process, soaking process, and draining process in the soaking tank 2 to be calculated. Furthermore, the sum of each soaking time is used to calculate the soaking time for each depth of rice contained in the soaking tank 2. In this case, with regard to the soaking tank 2, the soaking time of the rice contained in the soaking tank 2 varies depending on the depth of the soaking tank 2, depending on the water pouring rate in the water pouring process and the draining rate in the draining process. Taking this into consideration, the soaking time for each depth of rice is calculated, thereby obtaining accurate soaking times for each depth of rice in the soaking tank 2.

[0028] The soaking time distribution data generating unit 62 generates soaking time distribution data that shows the soaking time of the rice placed in the soaking tank 2 at each depth, calculated by the soaking time calculating unit 61, for example, on a vertical cross section of the soaking tank 2.

[0029] The time / state quantity derivation unit 63 has the function of deriving the moisture state quantities of rice, such as the moisture content and water absorption rate, from the rice soaking time. Methods for deriving the moisture state quantities of rice from the rice soaking time, such as methods for deriving the moisture state quantities of rice from the rice soaking time based on the time-series experimental results of the shape change or volume expansion of rice after soaking rice for set periods of time, are well known. Using such methods, it is possible to create a conversion formula or lookup table for deriving the moisture state quantities of rice from the rice soaking time. This conversion formula or lookup table is the main body of the time / state quantity derivation unit 63.

[0030] The moisture state quantity distribution data generating unit 64 generates moisture state quantity distribution data indicating the distribution of moisture state quantities of rice in the soaking tank 2 based on the soaking time distribution data received from the soaking time distribution data generating unit 62. At this time, the moisture state quantity distribution data generating unit 64 obtains the moisture state quantity of the rice by providing the soaking time of each rice included in the soaking time distribution data to the time / state quantity deriving unit 63. The moisture state quantity handled here is the moisture content or water absorption rate.

[0031] The image data generating unit 65 generates image data to be displayed on the display 52. ​​Based on the soaking time distribution data received from the soaking time distribution data generating unit 62, the image data generating unit 65 generates soaking time distribution image data suitable for displaying the soaking time of the rice stored in the soaking tank 2 on the display 52, for example, in the form of a vertical cross section of the soaking tank 2. Furthermore, based on the moisture state quantity distribution data received from the moisture state quantity distribution data generating unit 64, the image data generating unit 65 generates rice moisture state quantity distribution image data suitable for displaying the moisture state quantity (moisture content or water absorption rate) of the rice stored in the soaking tank 2 on the display 52, for example, in the form of a vertical cross section of the soaking tank 2.

[0032] The moisture state quantity distribution data generating unit 64 can also calculate the average moisture state quantity of all the rice put into the soaking tank 2. Based on the calculated average moisture state quantity, the image data generating unit 65 generates average moisture state quantity image data for displaying the average moisture state quantity on the display 52. ​​This allows the manager to check the average moisture state quantity of the rice stored in the soaking tank 2 through the display 52. ​​The soaking time distribution data generating unit 62 can also calculate the average soaking time of all the rice put into the soaking tank 2. The image data generating unit 65 generates average soaking time image data for displaying this average soaking time on the display 52. ​​This allows the manager to check the average soaking time of the rice stored in the soaking tank 2 through the display 52.

[0033] Next, the immersion time distribution data, moisture state quantity distribution data, immersion time distribution image data, and moisture state quantity distribution image data will be described in detail with reference to the drawings.

[0034] As shown in Figure 3, in this embodiment, the immersion tank 2 comprises a cylindrical body 21 and an inverted cone-shaped truncated cone portion 22. Rice and water are introduced into the body 21 from an upper opening or a side wall of the body 21. The lower portion of the truncated cone portion 22 functions as a hopper from which the rice and water are discharged. As shown in Figure 3, a water layer is located above the rice layer containing the rice.

[0035] The soaking time of the rice put into the soaking tank 2 differs between the body portion 21 and the truncated cone portion 22, and also differs between the water pouring process, soaking process, and draining process in the soaking tank 2. The soaking times for each process can be calculated as follows. (1) Soaking time of rice at height h1 from the body 21 Water injection rate = water injection rate × (1-h1 / rice layer depth in body 21 + water injection time in water layer) Soaking time = soaking time Draining = Drainage rate × (1-h1 / rice layer depth in body 21 + water layer drainage time) (2) Soaking time of rice at height h2 from the bottom of the truncated cone portion 22 Pouring time in water = Pouring speed × (1 - (volume at height: h2 / total volume of the truncated cone portion 22) + Pouring time of the water layer + Pouring time of the body portion 21) Soaking time = soaking time During drainage = drainage rate × (1 - (volume at height: h2 / total volume of the truncated cone portion 22) + drainage time of the water layer + drainage time of the body portion 21) The soaking time calculated by the above formula is added to the soaking time in the rice washer 1 to generate soaking time distribution data and soaking time distribution image data, as shown in Figure 4. Figure 4 shows a schematic representation of the rice soaking time at each depth, similar to the distribution of rice. Of course, the rice soaking time at each depth can also be expressed using a gradation, with a specific soaking time assigned to each color. Furthermore, the numerical values ​​of the soaking times shown in Figure 4 can also be plotted using a gradation.

[0036] Using the soaking time distribution data shown in FIG. 4 and a time-state quantity derivation unit 63 having graph characteristics such as those shown in FIG. 5, moisture state quantity distribution data and moisture state quantity distribution image data such as those shown in FIGS. 6 and 7 are generated. Here, the moisture state quantities (moisture percentages) are moisture content and water absorption, so FIG. 6 shows the distribution of water absorption, and FIG. 7 shows the distribution of moisture content. In the graph of FIG. 5, the vertical axis represents moisture content and the horizontal axis represents soaking time. The curve representing moisture content is shown as a solid line, and the curve representing water absorption is shown as a dotted line. Here, the moisture content or water absorption of rice at each depth is also shown schematically, similar to the distribution of rice. Of course, the soaking time of rice at each depth may be represented by a gradation in which each color represents a specific moisture content or specific water absorption, or the numerical values ​​representing the specific moisture content or specific water absorption shown in FIGS. 6 and 7 may be plotted using a gradation.

[0037] FIG. 8 shows a graph (vertical axis represents moisture content, horizontal axis represents position from the soaking tank 2) showing the moisture state (moisture percentage) of each grain of rice positioned in the depth direction along the central vertical axis of the soaking tank 2, based on the moisture state distribution data shown in FIGS. 6 and 7. Again, the curve representing moisture content is shown as a solid line, and the curve representing water absorption is shown as a dotted line. This graph can be displayed on the display 52. ​​Furthermore, when displaying this graph, it is also preferable to display the moisture state distribution image shown in FIG. 6 or 7 on the same screen, and to frame, highlight, or emphasize the area of ​​the moisture state distribution image corresponding to the graph. In addition to such graphs showing the moisture state of each grain of rice positioned in the depth direction along the central vertical axis of the soaking tank 2, graphs based on data along any vertical axis parallel to the central vertical axis, or graphs based on data along any horizontal or tilted axis, can also be generated and displayed.

[0038] The moisture state of the rice introduced into the soaking tank 2 changes over time depending on the time the rice stays in the soaking tank 2. The soaking time distribution data generating unit 62 generates temporal soaking time distribution data that indicates the soaking time of the rice at each depth over time, and the moisture state distribution data generating unit 64 generates moisture state distribution data based on the temporal soaking time distribution data, and the image data generating unit 65 generates moisture state distribution image data at a selected time. This makes it possible to display the changing water soaking time distribution and moisture state over time on the display 52 in an animated manner.

[0039] In Figures 4, 6, and 7, the soaking time distribution and moisture state distribution are shown as two-dimensional images using the vertical cross section of the soaking tank 2, but it is of course possible to display these as three-dimensional images. For example, by displaying a group of planar images at different vertical positions in a hierarchical manner, the manager can observe the three-dimensional state of the rice in the soaking tank 2.

[0040] [Another embodiment] (1) In the above-described embodiment, the immersion tank 2 is composed of the body portion 21 and the truncated cone portion 22. However, immersion tanks 2 having various other shapes may also be used. In such cases, the algorithm for calculating the immersion time can be created in accordance with the above-described formula.

[0041] (2) In the above-described embodiment, a technology was shown for visualizing the moisture content of rice at each depth within an immersion tank where rice is poured and subjected to the water-pouring, soaking, and draining processes. However, processes other than the water-pouring, soaking, and draining processes that affect the moisture content of rice, or environmental effects, may also be taken into consideration.

[0042] (3) The functional block diagram shown in Figure 2 is primarily for explanatory purposes, and each functional unit may be freely integrated with other functional units or further divided.

[0043] (4) The rice referred to in the present invention is not limited to white rice used as cooked food, but may also be brown rice, glutinous rice, or the like. Furthermore, the present invention can be used to determine the moisture content of rice that is heat-processed for various purposes, even if it is not rice that is eaten directly, such as cooked rice. For example, the present invention can be used in the soaking process before cooking rice-based confectioneries, or in the soaking process before making koji in sake brewing.

[0044] (5) In the above-described embodiment, rice was used as the food ingredient. However, in the present invention, grains such as barley, corn, wheat, rice, and kolan, as well as potatoes such as potatoes, sweet potatoes, and tapioca, and pulses such as soybeans, kidney beans, chickpeas, adzuki beans, and peanuts are used as substitutes for rice.

[0045] The configurations disclosed in the above embodiments (including other embodiments, the same applies below) can be applied in combination with configurations disclosed in other embodiments, as long as no contradiction arises. Furthermore, the embodiments disclosed in this specification are examples, and the embodiments of the present invention are not limited to these, and can be modified as appropriate within the scope that does not deviate from the purpose of the present invention. [Industrial Applicability]

[0046] The present invention can be applied to assess the moisture status of foodstuffs in an immersion tank. [Explanation of symbols]

[0047] 1:Rice washing machine 2: Immersion tank 21: Torso 22: Cone truncated part 3: Rice cooking device 4: Transfer device 5: Control device 51:Process management department 52: Display 6: Visualization processing unit 61: Immersion time calculation section 62: Immersion time distribution data generation unit 63: State quantity derivation part 64: Moisture state distribution data generation unit 65: Image data generation unit

Claims

1. A moisture state visualization system that visualizes the moisture state of food materials at different depths in an immersion tank into which food materials are introduced and which undergoes at least a water pouring step, a immersion step, and a draining step, an immersion time distribution data generating unit that generates immersion time distribution data indicating immersion times for each depth of the food material placed in the immersion tank; a time / state quantity deriving unit that derives the moisture state quantity of the food material from the soaking time of the food material; a moisture state quantity distribution data generating unit that generates moisture state quantity distribution data indicating a moisture state quantity distribution of the food material in the soaking tank from the soaking time distribution data using the time / state quantity derivation unit; an image data generating unit that generates moisture state quantity distribution image data for displaying the moisture state quantity distribution of the food material in the immersion tank on a display based on the moisture state quantity distribution data; A moisture state visualization system equipped with

2. 2. The moisture state quantity visualization system according to claim 1, wherein the soaking time distribution data generation unit generates temporal soaking time distribution data that indicates the soaking time of the food material at each depth over time, the moisture state quantity distribution data generation unit generates the moisture state quantity distribution data over a set time period, and the image data generation unit generates the moisture state quantity distribution image data at a selected time.

3. The moisture state visualization system of claim 1, wherein individual immersion times are calculated for each of the water pouring process, the soaking process, and the draining process, and the immersion times for each depth of the food material are calculated using the sum of the individual immersion times.

4. The moisture state quantity visualization system according to claim 1, wherein the time / state quantity derivation unit is constructed using a conversion formula or lookup table created based on experimental results of the time series of shape changes or volume expansion of the food material immersed in water.

5. 2. The moisture state visualization system according to claim 1, wherein the moisture state distribution data generation unit has a function of calculating an average moisture state of the entire food material placed in the soaking tank, and the image data generation unit generates average moisture state image data for displaying the average moisture state on a display.

6. The moisture state quantity visualization system according to claim 1, wherein the image data generation unit generates soaking time distribution image data for displaying the soaking time distribution of the food material in the soaking tank on a display based on the soaking time distribution data.

7. A moisture state quantity visualization system that visualizes the immersion time of food materials at each depth in an immersion tank in which food materials are introduced and at least a water pouring step, a immersion step, and a draining step are performed as a moisture state quantity, an immersion time distribution data generating unit that generates immersion time distribution data indicating immersion times for each depth of the food material placed in the immersion tank; an image data generating unit that generates immersion time distribution image data for displaying the immersion time distribution of the food material in the immersion tank on a display based on the immersion time distribution data; A moisture state visualization system equipped with

8. The moisture state quantity visualization system according to claim 1 , wherein the moisture state quantities include a water content and a water absorption rate.

9. 8. The moisture state visualization system according to claim 1, wherein the food ingredients include grains such as rice, barley, corn, wheat, rice, and kolan, potatoes such as potatoes, sweet potatoes, and tapioca, and pulses such as soybeans, kidney beans, chickpeas, adzuki beans, and peanuts.

Images