Food manufacturing method, food temperature control method, food manufacturing device and program

Abstract

This food production method includes: a thermoregulation control preparation step for continuously providing an ingredient to a moving part while the moving part cyclically moves along a movement path for one or more cycles, without adjusting the temperature of the moving part; and, after the thermoregulation control preparation step, an ingredient thermoregulation process step for continuously providing an ingredient to the moving part while a thermoregulation control process in which a thermoregulation device adjusts the temperature of the moving part with reference to a target thermoregulation temperature range is set to ON.

Description

[Technical Field]

[0001] The present disclosure relates to a food manufacturing method, a food temperature control method, a food manufacturing apparatus, and a program. [Background technology]

[0002] BACKGROUND ART Devices are known that use a baking drum to heat a paste-like food material such as batter and continuously produce thin-crusted baked foods.

[0003] The skin-like food manufacturing device disclosed in Patent Document 1 comprises a baking drum that is heated by an internal heater and rotates at a low speed, and a heating means that heats the edge of the outer circumferential surface of the baking drum, thereby achieving a uniform temperature distribution on the outer circumferential surface of the baking drum. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-11982 Summary of the Invention

[0005] When heating food using a cooking tool such as a baking drum, it takes time from when the cooking tool starts to operate until the food can be stably heated in the desired state.

[0006] For example, when baking a paste-like food material, even if the drum baking surface reaches the ideal baking temperature, the temperature of the baking drum may drop locally when the paste-like food material is applied, resulting in large temperature differences between regions of the drum baking surface. If large temperature differences occur between regions of the drum baking surface, the food material cannot be baked uniformly and stably, and it takes time to equalize the temperature of the drum baking surface to a level that allows stable baking.

[0007] The present disclosure has been made in consideration of the above circumstances, and aims to provide a technology that is advantageous for stably controlling the temperature of food materials.

[0008] One aspect of the present disclosure relates to a food manufacturing method including a temperature control preparation step in which ingredients are continuously applied to the moving part while the moving part moves circularly through one or more cycles along a moving path without adjusting the temperature of the moving part, and an ingredient temperature control process step in which ingredients are continuously applied to the moving part after the temperature control preparation step while turning on a temperature control process that adjusts the temperature of the moving part based on a target temperature control temperature range using a temperature adjustment device.

[0009] Another aspect of the present disclosure relates to a food temperature control method including a temperature control preparation step in which ingredients are continuously applied to the moving part while the moving part moves cyclically along a moving path for one or more cycles without adjusting the temperature of the moving part, and an ingredient temperature control process step in which ingredients are continuously applied to the moving part after the temperature control preparation step while turning on a temperature control process that adjusts the temperature of the moving part based on a target controlled temperature range using a temperature adjustment device.

[0010] Another aspect of the present disclosure relates to a food manufacturing apparatus comprising a moving unit, a temperature control device that adjusts the temperature of the moving unit, a food ingredient application device that applies food ingredients to the moving unit, and a temperature control device that controls the temperature control device, wherein the temperature control device controls the temperature control device to perform a temperature control preparation step in which food ingredients are continuously applied to the moving unit while the moving unit moves cyclically along a moving path for one or more cycles without adjusting the temperature of the moving unit by the temperature control device, and a food ingredient temperature control processing step in which food ingredients are continuously applied to the moving unit after the temperature control preparation step with the temperature control process turned on, in which the temperature control device adjusts the temperature of the moving unit based on a target controlled temperature range.

[0011] Another aspect of the present disclosure relates to a program for causing a computer to execute a temperature control preparation procedure in which ingredients are continuously applied to the moving part while the moving part moves cyclically along a moving path for one or more cycles without adjusting the temperature of the moving part, and an ingredient temperature control procedure in which ingredients are continuously applied to the moving part after the temperature control preparation procedure with a temperature control process turned on, in which the temperature of the moving part is adjusted by a temperature control device based on a target temperature control temperature range.

[0012] According to the present disclosure, it is advantageous to stably perform temperature control processing of ingredients. [Brief explanation of the drawings]

[0013] [Figure 1] FIG. 1 is a diagram showing an outline of an example of a food manufacturing apparatus. [Figure 2] FIG. 2 is a block diagram showing an example of the control configuration of the food manufacturing apparatus. [Figure 3] FIG. 3 is a flowchart showing an example of a food manufacturing method and a food heating method. [Figure 4] FIG. 4 shows an example of the detection results of the first to third temperature sensors after the moving part has been adjusted to the preheat temperature. [Figure 5] FIG. 5 is a schematic diagram of an example of a food manufacturing apparatus for illustrating the temperature regulation control preparation step. [Figure 6] FIG. 6 shows an example of the detection results of the first to third temperature sensors when the food production apparatus is placed in the state shown in FIG. [Figure 7] FIG. 7 is a schematic diagram of an example of a food manufacturing apparatus for illustrating the temperature regulation control preparation step. [Figure 8] FIG. 8 shows an example of the detection results of the first to third temperature sensors when the food production apparatus is placed in the state shown in FIG. [Figure 9] FIG. 9 is a schematic diagram of an example of a food manufacturing apparatus for illustrating the temperature regulation control preparation step. [Figure 10] FIG. 10 shows an example of the detection results of the first to third temperature sensors when the food production apparatus is placed in the state shown in FIG. [Figure 11] FIG. 11 is a schematic diagram of an example of a food manufacturing apparatus for illustrating the temperature regulation control preparation process. [Figure 12] FIG. 12 shows an example of the detection results of the first to third temperature sensors when the food production apparatus is placed in the state shown in FIG. [Figure 13] FIG. 13 is a flowchart of a food manufacturing method and a food heating method according to the first modified example. [Figure 14] FIG. 14 is a cross-sectional view showing an outline of an example of a moving unit, a heating device, and a peripheral cover material according to a second modified example. [Figure 15] FIG. 15 is a side view showing an outline of an example of a moving unit, a heating device, and a peripheral cover material according to a second modified example. [Figure 16] FIG. 16 is a side view showing an outline of an example of a moving section and a heating device according to a third modified example. DETAILED DESCRIPTION OF THE INVENTION

[0014] Hereinafter, an embodiment of the present disclosure will be described with reference to the drawings.

[0015] The following embodiments relate to a food manufacturing apparatus, a food manufacturing method, and a food temperature control method that heat (particularly bake) food ingredients, but are also applicable to a food manufacturing apparatus, a food manufacturing method, and a food temperature control method that cool food ingredients.

[0016] Fig. 1 is a schematic diagram of an example of a food manufacturing apparatus 10. In Fig. 1, cross sections of a moving unit 11, a heating device (temperature adjustment device) 12, and temperature sensors 16 (i.e., first temperature sensor 16a to third temperature sensor 16c) are shown, and the external appearances of a food material providing device 14, a food material receiving device 15, etc. are shown.

[0017] 1 is an apparatus for baking a non-fluid thin-skinned food product from a fluid liquid batter, and includes a moving unit 11, a heating unit 12, a food material applying unit 14, a food material receiving unit 15, and a temperature sensor 16. In the following description, both the liquid batter and the baked thin-skinned food product will be referred to as "food material."

[0018] The moving unit 11 is configured as a heating cooker (temperature-controlling cooker) that heats ingredients. The illustrated moving unit 11 is configured by a heating drum that can rotate in the direction indicated by the arrow "Dr," and includes an endless heating treatment surface (temperature-controlling treatment surface) 11a that is configured by the outer circumferential surface of the heating drum. The moving unit 11 continuously rotates around a rotation axis Ax. The moving unit 11 repeatedly passes through a first area A1, through which the moving unit 11 moves when ingredients 90 are placed on the moving unit 11, and a second area A2, through which the moving unit 11 moves when ingredients 90 are not placed on the moving unit 11.

[0019] Heating device 12 is provided as a temperature control device that adjusts the temperature of moving section 11, and in this embodiment in particular, heats moving section 11 by generating heat, thereby adjusting the temperature of moving section 11 to a target heating temperature range suitable for the heat treatment of food material 90. The target heating temperature range is a temperature range higher than the ambient temperature (usually room temperature (5°C to 35°C)) and is determined appropriately depending on the food material 90. When baking a thin-skinned food from batter, the target heating temperature range may be, for example, a temperature range of 100°C to 150°C or a temperature range of 110°C to 130°C. The target heating temperature range may include multiple temperatures, or may include only a specific temperature (i.e., a specific target heating temperature).

[0020] The illustrated heating device 12 includes multiple electric heaters provided inside the moving section 11 and heats the moving section 11 from the inside. The multiple electric heaters are arranged to cover the entire inner circumferential surface of the moving section 11. In this example, all electric heaters included in the heating device 12 are energized uniformly, the heating temperature of the heating device 12 is adjusted uniformly throughout the heating device 12, and the moving section 11 is heated uniformly throughout. However, the heating device 12 may be configured so that the energization can be controlled for each electric heater, or the heating temperature of each of the multiple electric heaters included in the heating device 12 may be adjusted individually.

[0021] There are no limitations on the electric heater used in the heating device 12. For example, an electric heater with an on / off control system or an electric heater that can continuously control power (voltage and / or current) (for example, an AC power regulator equipped with a semiconductor such as a thyristor) can be used in the heating device 12. Note that the heating device 12 may use other heating means (for example, IH: induction heating).

[0022] The heating device 12 may be fixed to a support (not shown) so as to be immovable, or may be movably provided, for example, so as to be movable integrally with the moving part 11. The installation position of the heating device 12 is not limited to the example shown in the figure, and it may be buried in the moving part 11, for example.

[0023] The temperature sensor 16 detects the temperature of the moving part 11 (including the heat treatment surface 11a).

[0024] 1 includes a plurality of sensors (i.e., first temperature sensor 16a to third temperature sensor 16c). The first temperature sensor 16a to third temperature sensor 16c are provided at equal angular intervals around the rotation axis Ax, are partially embedded in the moving part 11, and are provided so as to rotate and move together with the moving part 11. Each of the first temperature sensor 16a to third temperature sensor 16c detects the temperature of the location on the moving part 11 where it is attached.

[0025] The arrangement and temperature detection method of the first to third temperature sensors 16a to 16c are not limited. The first to third temperature sensors 16a to 16c may be located entirely outside the moving part 11. The first to third temperature sensors 16a to 16c may be contact-type temperature sensors such as thermocouples, and may be provided so as to contact the inner and / or outer circumferential surfaces of the moving part 11. Alternatively, the first to third temperature sensors 16a to 16c may be non-contact-type sensors such as infrared sensors, and may be positioned on the inner and / or outer circumferential surfaces of the moving part 11.

[0026] The first to third temperature sensors 16a to 16c do not have to move regardless of the rotation of the moving part 11. In this case, the first to third temperature sensors 16a to 16c detect the temperature of the part of the moving part 11 that passes through the detection spot assigned to each of them. The number of temperature sensors 16 is not limited to three, and four or more temperature sensors 16, or one or two temperature sensors 16 may be provided.

[0027] The ingredient supplying device 14 supplies ingredients 90 to the moving unit 11 at the ingredient supplying spot Sp1 according to a set ingredient supply amount. In this embodiment, the ingredient 90 supplied to the moving unit 11 by the ingredient supplying device 14 is made of a fluid batter, and typically contains wheat flour, rice flour, and / or eggs. However, the ingredient 90 may contain other ingredients in addition to or instead of wheat flour, rice flour, and / or eggs. In this embodiment, the temperature of the ingredient 90 held in the ingredient supplying device 14 and the temperature of the ingredient 90 when supplied from the ingredient supplying device 14 to the moving unit 11 are equal to the ambient temperature (usually room temperature).

[0028] The illustrated food material dispenser 14 includes a food material hopper 34, a food material regulator 35, and a food material guide and discharge unit 36.

[0029] Food ingredients 90 are put into food ingredient hopper 34 by machine or manually, and food ingredient hopper 34 can store food ingredients 90. Food ingredient hopper 34 may have an agitator (not shown) as needed, and food ingredients 90 stored in food ingredient hopper 34 may be stirred by the agitator.

[0030] The ingredient regulator 35 adjusts the amount of ingredient 90 sent from the ingredient hopper 34 to the ingredient guide and discharge unit 36, and thus adjusts the amount of ingredient 90 applied from the ingredient guide and discharge unit 36 ​​to the moving section 11. The specific configuration of the ingredient regulator 35 is not limited, and for example, the ingredient regulator 35 may include a gear pump.

[0031] The food guide and discharge unit 36 ​​has a food guide path (not shown) that guides food 90 delivered downstream from the food hopper 34 via the food regulator 35. The food guide and discharge unit 36 ​​has a food discharge section 36a that discharges the food 90 delivered via the food guide path. The food discharge section 36a may be configured as the end of the food guide path, or may be provided separately from the food guide path. When the food 90 overflows from the food discharge section 36a at the food application spot Sp1 and is brought into contact with the rotating moving section 11 (particularly the heat treatment surface 11a), the food 90 is applied in the form of a thin film to the moving section 11.

[0032] Food ingredient receiving device 15 receives food ingredient 90 that has left moving unit 11 at food ingredient delivery spot Sp2. Food ingredient 90 provided to moving unit 11 is heated and grilled while moving together with moving unit 11 through first area A1 from food ingredient provision spot Sp1 toward food ingredient delivery spot Sp2, and the grilled food ingredient 90 is transferred from moving unit 11 to food ingredient receiving device 15.

[0033] The illustrated food ingredient receiving device 15 includes a food ingredient delivery guide unit 38 and a delivery conveyor 39. The food ingredient delivery guide unit 38 guides food ingredients 90 that have left the moving unit 11 toward the delivery conveyor 39 and may be configured, for example, by a scraper. The delivery conveyor 39 transports the loaded food ingredients 90 toward the subsequent stage. The delivery conveyor 39 shown in FIG. 1 is configured as an endless belt conveyor.

[0034] FIG. 2 is a block diagram showing an example of the control configuration of food production apparatus 10.

[0035] Food production apparatus 10 of this embodiment is equipped with an integrated controller (control device) 50. Integrated controller 50, which controls other devices equipped in food production apparatus 10, includes an ingredient supply controller 51, a heating controller (temperature control device) 52, a movement controller 53, and a memory unit 54.

[0036] The ingredient placement controller 51 controls the operation of the ingredient placement device 14 (e.g., ingredient regulator 35). The heating controller 52 controls the operation of the heating device 12. The movement controller 53 controls the operation of the movement drive device 44, such as a motor, that provides power to the movement unit 11. For example, the ingredient placement controller 51, the heating controller 52, and / or the movement controller 53 may be equipped with an inverter, which may adjust the frequency of the drive current provided to each controlled object.

[0037] The ingredient supply controller 51, the heating controller 52, and the movement controller 53 are connected to each other, and also to the temperature sensor 16, the user interface 20, and the memory unit 54. Each of the ingredient supply controller 51, the heating controller 52, and the movement controller 53 can transmit and receive data to and from the other connected controllers, the temperature sensor 16, the user interface 20, and the memory unit 54.

[0038] The user interface 20 functions as a user input unit through which the user inputs various data and commands, and also functions as a user output unit that outputs various data (e.g., status data) related to the food production apparatus 10. For example, the user may input a food ingredient dispensing setting amount, which indicates the amount of food ingredient 90 to be dispensed from the food ingredient dispensing device 14 to the moving unit 11, into the user interface 20. The user can also check various data related to the food production apparatus 10 via the user interface 20.

[0039] The storage unit 54 stores various types of data (including programs) and other information, and is configured by a storage device based on magnetic, optical, magneto-optical, or any other writing and reading method. Devices connected to the storage unit 54 can read and use the information stored in the storage unit 54, update the information stored in the storage unit 54, or store new information in the storage unit 54, as necessary.

[0040] The integrated controller 50 of this example collectively includes an ingredient supply controller 51, a heating controller 52, a movement controller 53, and a memory unit 54, which are provided separately from one another. The integrated controller 50 may further include other controllers, a memory unit, etc., not shown. Any two or more controllers included in the integrated controller 50 may be realized by a common control device. Also, a single control device may function as the ingredient supply controller 51, the heating controller 52, and the movement controller 53. In the example shown in FIG. 2, the memory unit 54 is provided separately from the other devices, but the memory unit 54 may also be provided as part of the other devices (for example, various controllers, etc.).

[0041] Integrated controller 50 may also control the driving of devices not shown in FIG. 2, such as foodstuff receiving device 15 (for example, delivery conveyor 39).

[0042] Next, an example of a food production method and a food temperature control method (particularly a food heating method) using food production apparatus 10 will be described.

[0043] FIG. 3 is a flowchart showing an example of a food manufacturing method and a food heating method.

[0044] Heating processing (temperature control processing) of food material 90 using food manufacturing apparatus 10 starts when the entire transfer section 11 has the same temperature (typically, the ambient temperature (for example, room temperature)).

[0045] Furthermore, temperature sensors 16 (i.e., first temperature sensor 16a to third temperature sensor 16c) start detecting the temperature of moving part 11 (S1 in FIG. 3). Temperature sensors 16 continuously or intermittently detect the temperature of moving part 11 and transmit the detection results to integrated controller 50 (e.g., heating controller 52). Temperature detection by temperature sensors 16 and transmission of the detection results are performed continuously throughout all steps of the food production method and food heating method.

[0046] Furthermore, the food ingredient control information input by the user via the user interface 20 is acquired by the integrated controller 50 (for example, the food ingredient supply controller 51, the heating controller 52 and / or the movement controller 53) (S2).

[0047] The ingredient control information includes information regarding the set ingredient supply amount, which directly or indirectly indicates the amount of ingredient 90 to be supplied from ingredient supply device 14 to transfer unit 11. For example, the set ingredient supply amount may be the amount of ingredient 90 supplied to transfer unit 11 per unit time and / or the thickness of ingredient 90 placed on transfer unit 11. The ingredient control information may also include information other than the set ingredient supply amount, such as information regarding the constituent materials and / or moisture content of ingredient 90.

[0048] Then, the movement controller 53 drives the movement drive device 44, and the rotational movement of the moving part 11 begins (S3).

[0049] The specific manner of rotation of the moving unit 11 is not limited. For example, the moving unit 11 may be rotated at a predetermined rotation speed under the control of the movement controller 53. The movement controller 53 may also adaptively determine the rotation speed of the moving unit 11 based on the set amount of food material provided, the detection result of the temperature sensor 16 (i.e., the temperature of the moving unit 11), and / or other information. The movement controller 53 may control the movement drive device 44 to rotate the moving unit 11 at the rotation speed determined in this manner.

[0050] Then, under the control of the heating controller 52, the heating device 12 starts to be driven, and the moving part 11 is heated by the heating device 12 and adjusted to a preheating temperature (S4: preliminary temperature adjustment step).

[0051] The heating controller 52 controls the heating device 12 in accordance with the temperature of the moving part 11 detected by the temperature sensor 16, and changes the degree of heating of the moving part 11 by the heating device 12 in accordance with the actual temperature of the moving part 11. In this embodiment, the heat generation amount (amount of current) of all the electric heaters included in the heating device 12 is uniformly adjusted based on the average value of the temperatures detected by the first temperature sensor 16a to the third temperature sensor 16c. In this way, the heating device 12 heats the moving part 11 based on a feedback control system. Note that the specific manner in which the heating device 12 heats the moving part 11 is not limited.

[0052] FIG. 4 shows an example of the detection results of the first to third temperature sensors 16a to 16c after the moving part 11 has been adjusted to the preheating temperature.

[0053] In the preliminary temperature adjustment step (S4) described above, the entire moving section 11 is uniformly heated by the heating device 12 without food material 90 being applied to the moving section 11. As a result, the temperature of the entire moving section 11 rises uniformly from the ambient temperature toward the target preliminary temperature range. When the first temperature sensor 16a to the third temperature sensor 16c detect that the temperature of the moving section 11 has reached the target preliminary temperature range, the heating device 12 stops heating the entire moving section 11, and the preliminary temperature adjustment step ends.

[0054] Therefore, during the preliminary temperature adjustment step, the entire moving part 11 is heated in the same or nearly the same way, and the detection results of the first temperature sensor 16a to the third temperature sensor 16c are the same or nearly the same. Whether the temperature of the moving part 11 has reached the target preliminary temperature range may be determined based on the average value of the detected temperatures of the first temperature sensor 16a to the third temperature sensor 16c, or may be determined based on whether the detected temperatures of one or more temperature sensors have reached the target preliminary temperature range.

[0055] If the temperature of the moving part 11 is included in the target preliminary temperature range, the moving part 11 is considered to have a preheat temperature. The target preliminary temperature range may include multiple temperatures or may include only a specific temperature (i.e., a specific preliminary temperature).

[0056] The preliminary temperature (target preliminary temperature range) is a temperature within the target controlled temperature range described below or a temperature higher than the target controlled temperature range (i.e., a temperature equal to or higher than the target controlled temperature range). Specifically, the preliminary temperature (target preliminary temperature range) is a temperature at which food material 90 applied from food material application device 14 to moving unit 11 is completely cooked before reaching food material delivery spot Sp2 when heating of moving unit 11 by heating device 12 is stopped. Therefore, the preliminary temperature (target preliminary temperature range) is determined appropriately depending on the heating characteristics of the food material, the characteristics (e.g., heat storage characteristics) of moving unit 11, and the capacity of heating device 12.

[0057] In the example shown in FIG. 4, a part of the target heating temperature range including the upper limit temperature is set as the target preliminary temperature range, but a temperature range including a temperature higher than the target heating temperature range may also be set as the target preliminary temperature range.

[0058] After the preliminary temperature adjustment process is performed in this manner, a temperature adjustment control preparation process is performed under the control of the integrated controller 50. That is, under the control of the heating controller 52, the "temperature adjustment control process that adjusts the temperature of the moving unit 11 by the heating device 12 based on the target temperature adjustment temperature range" is turned off (S5). Further, under the control of the ingredient placement controller 51, the ingredient placement device 14 starts placing ingredients 90 on the moving unit 11 (S6). Then, under the control of the movement controller 53, the moving unit 11 moves cyclically for one cycle (S7).

[0059] Thus, in the temperature adjustment control preparation process, the temperature adjustment control process is turned off and the temperature of the moving unit 11 is not adjusted, and while food material 90 is continuously applied to the moving unit 11, the moving unit 11 moves through one cycle along the movement path. Here, the "temperature adjustment control process is off" may refer to a general state in which the temperature of the moving unit 11 is not adjusted. Typically, the "temperature adjustment control process is off" refers to a state in which the integrated controller 50 (e.g., the heating controller 52) itself does not perform the temperature adjustment control process, but other states may also be considered to be "temperature adjustment control process is off." For example, a state in which the power supply to the heating device 12 is off and a state in which the heating controller 52 and the heating device 12 are not connected may also be considered to be "temperature adjustment control process is off." The "temperature adjustment control process is off" and / or the "temperature adjustment control process is on" may be created by the integrated controller 50 (e.g., the heating controller 52) or by an operator.

[0060] In the temperature control preparation process, active temperature adjustment of the moving section 11 (i.e., active heating and cooling of the moving section 11) is not performed, but the food material 90 is continuously added to the moving section 11 in a state where the part of the moving section 11 to which the food material 90 is added has a temperature above the target temperature control temperature range.

[0061] Therefore, in the temperature adjustment control preparation process, the ingredients 90 applied to the moving unit 11 at the ingredient application spot Sp1 are cooked before reaching the ingredient delivery spot Sp2, and are then peeled off from the moving unit 11 by the ingredient delivery guide unit 38 at the ingredient delivery spot Sp2 and handed over to the ingredient receiving device 15. In this way, the part of the moving unit 11 to which the ingredients 90 were applied at the ingredient application spot Sp1 is in a state where the ingredients 90 are removed at the ingredient delivery spot Sp2, and then when the moving unit 11 reaches the ingredient application spot Sp1 again, new ingredients 90 can be applied.

[0062] In order to ensure that the food material 90 can be heated (grilled in this embodiment) during the temperature control preparation step in which the transfer unit 11 is not heated, the transfer unit 11 is sufficiently preheated during the preliminary temperature control step (S4) performed prior to the temperature control preparation step. That is, the target preliminary temperature range (preliminary temperature) is set taking into consideration the temperature drop of the transfer unit 11 during the temperature control preparation steps (S5 to S7) and the target temperature control temperature range, and the temperature of the transfer unit 11 is appropriately adjusted to the target preliminary temperature range (preliminary temperature) during the preliminary temperature control step. Such a target preliminary temperature range (preliminary temperature) may be set by the heating controller 52. The heating controller 52 may set the target preliminary temperature range (preliminary temperature) based on information input via the user interface 20.

[0063] In this way, in the temperature control preparation process, the temperature of the moving section 11 is prevented from falling below the target temperature control temperature range, and the food material 90 placed in the moving section 11 is recovered from the moving section 11 in a baked state at the food material delivery spot Sp2.

[0064] Figures 5, 7, 9, and 11 are schematic diagrams showing an example of food production apparatus 10 to explain the temperature adjustment control preparation process. Figures 6, 8, 10, and 12 show examples of the detection results of first temperature sensor 16a to third temperature sensor 16c when food production apparatus 10 is placed in the states shown in Figures 5, 7, 9, and 11, respectively.

[0065] In the temperature regulation control preparation step, the food material 90 discharged from the food material providing device 14 (food material discharge section 36a) adheres to the heat treatment surface 11a of the moving section 11 in the form of a thin film, thereby lowering the temperature of the moving section 11.

[0066] 5, for example, food material 90 adheres to the portion of moving unit 11 corresponding to first temperature sensor 16a, causing a drop in the temperature detected by first temperature sensor 16a (see FIG. 6). On the other hand, food material 90 does not adhere to the portions of moving unit 11 corresponding to second temperature sensor 16b and third temperature sensor 16c, so the temperatures detected by second temperature sensor 16b and third temperature sensor 16c do not drop and remain higher than the temperature detected by first temperature sensor 16a.

[0067] However, in the state shown in Figure 5, the temperature of the part of the moving part 11 corresponding to the first temperature sensor 16a (the temperature detected by the first temperature sensor 16a) is lower than the initial temperature (preheating temperature) at the start of the temperature adjustment control preparation process, but is within the range of the target heating temperature range (see Figure 6).

[0068] 7, food material 90 also adheres to the portion of moving part 11 corresponding to second temperature sensor 16b, and the temperature detected by second temperature sensor 16b drops to the same level as the temperature detected by first temperature sensor 16a (see FIG. 8). On the other hand, food material 90 does not adhere to the portion of moving part 11 corresponding to third temperature sensor 16c, so the temperature detected by third temperature sensor 16c does not drop and remains higher than the temperatures detected by first temperature sensor 16a and second temperature sensor 16b.

[0069] In the state shown in FIG. 7, the temperature of the portion of the moving part 11 corresponding to the first temperature sensor 16a and the second temperature sensor 16b (i.e., the detected temperatures of the first temperature sensor 16a and the second temperature sensor 16b) is lower than the preheating temperature but within the range of the target heating temperature range.

[0070] During the transition from the state shown in FIG. 5 to the state shown in FIG. 7, part of the thermal energy stored in the moving unit 11 is used to heat the food material 90 applied to the moving unit 11. Therefore, strictly speaking, the temperature of the portion of the moving unit 11 corresponding to the first temperature sensor 16a may be slightly lower than the temperature of the portion of the moving unit 11 corresponding to the second temperature sensor 16b. However, in this embodiment, the stored thermal energy of the moving unit 11 is much greater than the thermal energy used to heat the food material 90. Furthermore, if the thermal conductivity of the moving unit 11 is high, the temperature difference between the regions of the moving unit 11 is reduced in a short time. Therefore, in the state shown in FIG. 7, the temperature of the portion of the moving unit 11 corresponding to the first temperature sensor 16a is approximately or substantially the same as the temperature of the portion of the moving unit 11 corresponding to the second temperature sensor 16b.

[0071] 9, food material 90 also adheres to the portion of moving part 11 corresponding to third temperature sensor 16c. As a result, the temperature detected by third temperature sensor 16c drops to approximately the same level as the temperatures detected by first temperature sensor 16a and second temperature sensor 16b (see FIG. 10).

[0072] In the state shown in FIG. 9, the temperatures of the portions of the moving part 11 corresponding to the first temperature sensor 16a to the third temperature sensor 16c (i.e., the temperatures detected by the first temperature sensor 16a to the third temperature sensor 16c) are lower than the preheating temperature but within the target heating temperature range. The temperature of the portion of the moving part 11 corresponding to the first temperature sensor 16a may be slightly lower than the temperature of the portion of the moving part 11 corresponding to the second temperature sensor 16b. The temperature of the portion of the moving part 11 corresponding to the second temperature sensor 16b may be slightly lower than the temperature of the portion of the moving part 11 corresponding to the third temperature sensor 16c. However, the temperatures of the portions of the moving part 11 corresponding to the first temperature sensor 16a to the third temperature sensor 16c are approximately or substantially the same as each other.

[0073] 9, there is a portion of moving unit 11 between the portion corresponding to first temperature sensor 16a and the portion corresponding to third temperature sensor 16c where food material 90 has never been attached during the temperature adjustment control preparation process. The temperature of this "portion where food material 90 has never been attached" is higher than the temperatures of the portions of moving unit 11 corresponding to first temperature sensor 16a to third temperature sensor 16c, and is approximately the same as the preliminary temperature (although, strictly speaking, slightly lower than the preliminary temperature).

[0074] Therefore, the temperature regulation control preparation process is continued until there are no more portions of the moving unit 11 (particularly the heat treatment surface 11a) to which food material 90 has never been attached during the temperature regulation control preparation process. In this embodiment, the temperature regulation control preparation process is continued until the moving unit 11 makes exactly one rotation during the temperature regulation control preparation process and food material 90 is applied from the food material application device 14 to the entire heat treatment surface 11a (see FIG. 11).

[0075] By carrying out the temperature regulation control preparation step as described above, it is possible to create a state in which "food material 90 is continuously applied to transfer section 11 while the temperature of transfer section 11 is substantially uniform throughout."

[0076] After the temperature control preparation step is performed in this manner, the food material temperature adjustment process is performed under the control of the integrated controller 50. That is, after the temperature control preparation step, the temperature control process is turned on under the control of the heating controller 52 (S8 in FIG. 3). With the temperature control process turned on, food material 90 is continuously applied to the moving unit 11 under the control of the food material application controller 51 and the movement controller 53. In fact, the rotational movement of the moving unit 11 and the application of food material 90 to the moving unit 11 are performed in the same way in the temperature control preparation step and the food material temperature adjustment process. Therefore, a seamless transition from the temperature control preparation step to the food material temperature adjustment process can be made without interrupting the rotational movement of the moving unit 11 or the application of food material 90 to the moving unit 11.

[0077] By undergoing the temperature adjustment control preparation process described above, the moving unit 11 is placed in a state where the entire moving unit 11 has approximately the same temperature while the food material 90 is being supplied from the food material supplying device 14. Therefore, in the food material temperature adjustment process, the temperature adjustment control process is turned on to uniformly adjust the temperature of the entire moving unit 11 while the entire moving unit 11 has approximately the same temperature. This makes it possible to adjust the temperature of the entire moving unit 11 to the target heating temperature range while preventing large temperature differences from occurring between regions of the moving unit 11, and allows the moving unit 11 to stably and uniformly heat the food material 90.

[0078] In particular, in the food material temperature adjustment process of this embodiment, after the temperature adjustment control process is switched from the OFF state to the ON state while the moving unit 11 has a temperature within the target temperature adjustment temperature range, food material 90 is continuously added to the moving unit 11. This allows the moving unit 11 to heat the food material 90 at an appropriate temperature from the start of the food material temperature adjustment process.

[0079] Furthermore, even if the temperature of moving section 11 changes as the food material temperature adjustment process progresses, moving section 11 is heated as needed by heating device 12 while the temperature adjustment control process is on. Therefore, the overall temperature of moving section 11 can be continuously maintained within the target heating temperature range suitable for the heat treatment of food material 90.

[0080] It should be noted that while the temperature adjustment control process is on, the heating device 12 does not necessarily continue to actively heat the moving unit 11. In other words, the heating device 12 does not have to heat the moving unit 11 while the moving unit 11 has a temperature suitable for the heat treatment of the food material 90. However, in order to continuously maintain the temperature of the moving unit 11 within the target heating temperature range, the heating device 12 may actively heat the moving unit 11 even when the temperature of the moving unit 11 is within the target heating temperature range. In this case, the heating device 12 appropriately adjusts the heating of the moving unit 11 so that the temperature of the moving unit 11 does not exceed the target heating temperature range, and may temporarily stop heating the moving unit 11 as necessary.

[0081] Therefore, the heating device 12 may generate heat and heat the moving section 11 from the beginning of the food material temperature adjustment process, or may continue to not generate heat and not heat the moving section 11 even at the beginning of the food material temperature adjustment process.

[0082] As described above, at the beginning of the food material temperature adjustment process, the temperature of moving section 11 is within the target temperature adjustment temperature range, and therefore moving section 11 is in a state where it can properly heat-treat food material 90. On the other hand, when the temperature adjustment control process is on in the food material temperature adjustment process, heating of moving section 11 by heating device 12 may be started when the temperature of moving section 11 is outside the target temperature adjustment temperature range, or may be started when the temperature of moving section 11 is within the target temperature adjustment temperature range.

[0083] As an example, heating device 12 may start generating heat when the temperature of moving section 11 (i.e., the temperature detected by temperature sensor 16) is lower than a threshold temperature within the target temperature control temperature range. In this example, if the temperature of moving section 11 (i.e., the temperature detected by temperature sensor 16) at the beginning of the ingredient temperature control process is lower than the threshold temperature, heating device 12 generates heat from the beginning of the ingredient temperature control process to actively heat moving section 11. On the other hand, if the temperature of moving section 11 (i.e., the temperature detected by temperature sensor 16) at the beginning of the ingredient temperature control process is equal to or higher than the threshold temperature, heating device 12 does not generate heat and does not heat moving section 11 at the beginning of the ingredient temperature control process. In this case, after the ingredient temperature control process begins, when the temperature of moving section 11 gradually drops below the threshold temperature, heating device 12 generates heat and actively heats moving section 11.

[0084] On the other hand, in the case where the heating device 12 starts to generate heat when the temperature of the moving part 11 (the temperature detected by the temperature sensor 16) is lower than the target temperature control temperature range, at the beginning of the food temperature control processing process, the temperature of the moving part 11 is in the target temperature control temperature range, so the heating device 12 does not heat the moving part 11.

[0085] As described above, according to the device and method of this embodiment, in the temperature control preparation step performed prior to the food material temperature control step, food material 90 is applied to the entire moving section 11 (particularly the heat treatment surface 11a) with the operation of the heating device 12 stopped. This allows food material 90 to be continuously applied to the moving section 11 prior to the food material temperature control step, creating a state in which the temperature of the moving section 11 is approximately uniform throughout. As a result, the food material temperature control step can be started in a state in which large temperature differences are unlikely to occur between regions of the moving section 11 and food material 90 can be applied to the moving section 11, allowing stable and uniform heating of the food material 90 in the food material temperature control step.

[0086] Furthermore, it is possible to adjust food production apparatus 10 (e.g., moving unit 11) to a state suitable for the food ingredient temperature adjustment process while reducing the number of movement cycles of moving unit 11 in the temperature adjustment control preparation process. Therefore, it is possible to reduce the amount of food ingredients 90 used to adjust the state of food production apparatus 10 (moving unit 11) in the temperature adjustment control preparation process, thereby reducing food waste.

[0087] In the above example, in the temperature control preparation process, the moving unit 11 moves along the moving path for only one cycle, but the moving unit 11 may also move cyclically along the moving path for one or more cycles while food ingredients 90 are continuously dispensed from the food ingredient dispenser 14.

[0088] For example, in the temperature adjustment control preparation step, the moving unit 11 may move cyclically for N cycles (where "N" is an integer equal to or greater than 1) while continuously applying food material 90. In this case, the same amount of food material 90 is applied evenly across the entire heat treatment surface 11a of the moving unit 11, effectively preventing large temperature differences from occurring between regions of the moving unit 11. However, the larger the value of N, the greater the temperature drop in the moving unit 11 due to the application of food material 90, so a smaller value of N is preferable from the perspective of reducing energy loss.

[0089] Generally, when the heating of the entire moving section 11 is uniformly adjusted based on the temperatures of multiple locations on the moving section 11, temperature unevenness tends to occur in the moving section 11. For example, if the entire moving section 11 is heated based on the temperature of a portion of the moving section 11 whose temperature has locally dropped due to the application of food material 90, the portion of the moving section 11 to which food material 90 has not been applied will be overheated. As a result, a large temperature difference occurs between regions of the moving section 11 (i.e., between the region to which food material 90 has been applied and the region to which food material 90 has not been applied).

[0090] If food material 90 is heated in a state where there is a large temperature difference between the regions of transfer section 11, the heating process will also be largely uneven, making it difficult to heat food material 90 stably and uniformly.

[0091] Furthermore, it is not easy to properly grasp large temperature differences between regions of the moving unit 11. If the operator subjectively starts adding ingredients to the moving unit 11 without objectively grasping the temperature unevenness of the moving unit 11, unevenly heated ingredients 90 will continue to be produced until the temperature unevenness of the moving unit 11 is reduced, and the heat treatment quality of the ingredients 90 will not be stable.

[0092] Ingredients 90 that are unevenly heated may require additional heating, may be diverted for a different purpose than their original purpose, or may ultimately be discarded. In addition, ingredients 90 that have been improperly heated may cause problems in subsequent processing, which may ultimately result in significant harm.

[0093] Furthermore, once a large temperature difference occurs between regions of the moving section 11, it is not easy to heat the moving section 11 and make the temperature of the entire moving section 11 uniform. In particular, when the heating device 12 heats the entire moving section 11 uniformly, as in the present embodiment, it usually takes a long time to adjust the entire moving section 11 from a state in which a large temperature difference occurs between regions to a uniform temperature suitable for heat treatment. As the time it takes to adjust the entire moving section 11 to a uniform temperature suitable for heat treatment increases, the amount of "unevenly heated post-heat treatment food material 90" also increases.

[0094] On the other hand, according to the food production apparatus 10 and food production method (food temperature control method) of the present embodiment described above, the temperature unevenness in the moving section 11 can be effectively suppressed with a simple device configuration, and the heat treatment of the food material 90 can be performed stably and uniformly. Furthermore, according to the present embodiment, the occurrence of temperature unevenness in the moving section 11 can be suppressed, so the process of reducing the temperature unevenness in the moving section 11 itself may be unnecessary. As a result, it is possible to "shorten the time" required to adjust the food production apparatus 10 to a state suitable for the heat treatment of the food material 90 and "reduce the amount of food material 90 that has been inappropriately heated."

[0095] Furthermore, by dividing the moving section 11 (particularly the heat treatment surface 11a) into multiple zones and assigning multiple heating devices to each of the multiple zones, it is possible to control the temperature of the moving section 11 on a zone-by-zone basis. In this case, it is possible to reduce temperature variations between areas of the moving section 11 on a zone-by-zone basis, but this tends to increase the number of devices and complicate heating control. As a result, the required installation space for the devices increases, the labor required for device maintenance increases, and the possibility of problems occurring increases.

[0096] On the other hand, according to the food production apparatus 10 and food production method (food temperature control method) of the present embodiment described above, although it is not possible to control the temperature of moving section 11 on a zone-by-zone basis, it is possible to prevent an increase in the number of pieces of equipment and simplify heating control. As a result, it is possible to design the equipment in a space-saving manner, reduce the labor required for equipment maintenance, and reduce the possibility of trouble occurring.

[0097] [First Modification] In this modification, elements that are the same as or correspond to those in the above-described embodiment are given the same reference numerals, and detailed descriptions thereof will be omitted.

[0098] FIG. 13 is a flowchart of a food manufacturing method and a food heating method according to the first modified example.

[0099] One of the conditions for transitioning from the temperature control preparation step to the food material temperature control step may be the temperature difference between multiple locations on moving unit 11. That is, in the food material temperature control step of this modified example, the temperature control step is switched from the OFF state to the ON state when the temperature difference between multiple locations on moving unit 11 detected by temperature sensor 16 is within the allowable temperature range.

[0100] In this modified example, as in the above-described embodiment, temperature detection of the moving part 11 is started (S11 in FIG. 13), food ingredient control information is acquired (S12), rotational movement of the moving part 11 is started (S13), and a preliminary temperature adjustment process is performed (S14).

[0101] Then, in the temperature control preparation process after the preliminary temperature control process, as in the above-described embodiment, the temperature control process is turned off (S15), the application of ingredients 90 to the moving part 11 is started (S16), and the moving part 11 is moved in a circular motion for one cycle (S17).

[0102] However, in the temperature adjustment control preparation process of this modified example, the integrated controller 50 (e.g., the heating controller 52) determines whether the differences between the temperatures detected by the first temperature sensor 16a to the third temperature sensor 16c are within the allowable temperature range (S18).

[0103] If the temperature difference detected between the first temperature sensor 16a to the third temperature sensor 16c is within the allowable temperature range (Y in S18), the temperature adjustment control process is turned on (S20), and the food material temperature adjustment process is started, as in the above-described embodiment.

[0104] On the other hand, if the temperature differences detected by the first temperature sensor 16a to the third temperature sensor 16c are not within the allowable temperature range (N in S18), a temperature unevenness reduction process is performed to reduce the temperature unevenness of the moving part 11 (S19).

[0105] The specific process content of the temperature unevenness reduction process is not limited. For example, the temperature unevenness of the moving unit 11 may be reduced by stopping the application of ingredients 90 to the moving unit 11 for a certain period of time. Alternatively, the temperature unevenness of the moving unit 11 may be reduced by locally cooling a locally high-temperature area of ​​the moving unit 11 using a cooling device (not shown) or locally applying ingredients 90 from the ingredient application device 14. The locally high-temperature area of ​​the moving unit 11 may be identified by the integrated controller 50 (e.g., the heating controller 52) based on, for example, the position of a temperature sensor among the multiple temperature sensors 16a to 16c that detects a higher temperature than the others. The configuration and cooling method of the cooling device are not limited. For example, the cooling device may apply a cooling medium (e.g., cooling water or cooling air) to the heat treatment surface 11a in the second area A2.

[0106] After the temperature unevenness reduction process is performed, the preliminary temperature adjustment process (S14) and subsequent processes are performed again in sequence.

[0107] As described above, according to this modification, the food material temperature control process is started when the temperature difference between the regions of moving unit 11 is within the allowable temperature range. Therefore, in the food material temperature control process, the food material 90 can be heated more reliably by moving unit 11 with less temperature unevenness, and the temperature control process of the food material can be performed more stably and uniformly.

[0108] [Second Modification] In this modification, elements that are the same as or correspond to those in the above-described embodiment are given the same reference numerals, and detailed descriptions thereof will be omitted.

[0109] Fig. 14 is a cross-sectional view showing an outline of an example of the moving unit 11, the heating device 12, and the outer peripheral cover material 26 according to the second modified example. Fig. 15 is a side view showing an outline of an example of the moving unit 11, the heating device 12, and the outer peripheral cover material 26 according to the second modified example.

[0110] The heat treatment surface 11a of the moving section 11 may be formed by the inner circumferential surface of a heating drum that constitutes the moving section 11. Furthermore, the food material 90 applied from the food material application device 14 to the moving section 11 may contain solid matter.

[0111] In this modification, a heating device 12 is provided to cover the outer peripheral surface of a cylindrical moving part 11, and an outer covering material 26 is provided to cover the outer peripheral surface of the heating device 12. The outer covering material 26 is made of a heat insulating material that reduces radiant heat from the heating device 12. A food material providing device 14 (see FIG. 1) provides food material 90 inside the moving part 11, and the moving part 11 is heated from the outside by the heating device 12. As a result, the food material 90 is cooked on a heating treatment surface 11a formed by the inner peripheral surface of the moving part 11.

[0112] For example, as shown in FIG. 15 , the cylindrical moving unit 11 may be inclined in the height direction. In this case, openings may be formed at both ends of the moving unit 11 in the direction of extension of the rotation axis Ax. The area near one end opening of the heat treatment surface 11a (i.e., the inner circumferential surface) of the moving unit 11 may be designated as the "food material application spot Sp1 where food material 90 is applied to the moving unit 11." The area near the other end opening of the heat treatment surface 11a may be designated as the "food material delivery spot Sp2 where the cooked food material 90 leaves the moving unit 11." The heat treatment surface 11a may also be provided with a convex portion (not shown) protruding from the heat treatment surface 11a and capable of guiding the food material 90 from the food material application spot Sp1 toward the food material delivery spot Sp2 as the moving unit 11 rotates (e.g., a spirally extending convex portion).

[0113] In this modified example, the integrated controller 50 (particularly the heating controller 52) controls the heating device 12 to perform the temperature control preparation process and the food temperature control processing process, thereby enabling stable and uniform heating and cooking of the food 90.

[0114] [Third Modification] In this modification, elements that are the same as or correspond to those in the above-described embodiment are given the same reference numerals, and detailed descriptions thereof will be omitted.

[0115] FIG. 16 is a side view showing an outline of an example of the moving unit 11 and the heating device 12 according to the third modified example.

[0116] The moving section 11 may be configured by a belt conveyor. The ingredients 90 provided from the ingredient providing device 14 to the moving section 11 may contain solid matter.

[0117] The moving part 11 shown in FIG. 16 is composed of an endless metal belt (e.g., a wire mesh belt or a steel belt) supported in a tensile state by two drive shafts 28. The outward surface of the moving part 11 constitutes the heat treatment surface 11a. The heating device 12 is provided inside the moving part 11. In this example, the food material supplying device 14 places food material 90 (e.g., solid food material) on the heat treatment surface 11a from above, and the moving part 11 is heated from the inside by the heating device 12.

[0118] In this modified example, the integrated controller 50 (particularly the heating controller 52) controls the heating device 12 to perform the temperature control preparation process and the food temperature control processing process, thereby enabling stable and uniform heating and cooking of the food 90.

[0119] [Other variations]

[0120] A cooling device (not shown) may be provided instead of the heating device 12. The temperature control process (i.e., cooling process) of the food material 90 may be performed by cooling the moving part 11 with a cooling device driven under the control of the integrated controller 50 (for example, a cooling controller (not shown)).

[0121] A heat insulating member (not shown) that reduces the effect of radiant heat on the food ingredient providing device 14 may be provided between the food ingredient providing device 14 (e.g., the food ingredient guiding and discharging unit 36) and the heating device 12. In this case, heating of the food ingredients 90 inside the food ingredient providing device 14 (e.g., inside the food ingredient guiding and discharging unit 36) can be prevented, and deterioration of the quality of the food ingredients 90 in the food ingredient providing device 14 can be effectively prevented. Note that the heat insulating member may include any member that can reduce radiant heat, and may also include a so-called heat-shielding member that reflects radiant heat.

[0122] [Food ingredients to which the food manufacturing equipment, food manufacturing method, and food heating method can be applied] The food ingredients 90 to which the above-described food production apparatus 10, food production method, and food temperature control method can be applied are not limited. The food production apparatus 10, food production method, and food temperature control method can perform temperature-controlled cooking (i.e., heating and / or cooling) of any type of food ingredient 90. The material state of the food ingredient 90 during temperature-controlled cooking is also not limited. The food production apparatus 10, food production method, and food temperature control method can perform temperature-controlled cooking of liquid food ingredients 90, solid food ingredients 90, and food ingredients 90 in other states.

[0123] Batter, which is a raw material for baked thin-skinned foods (such as skins used for shumai, gyoza, spring rolls, burritos, tacos, and crepes), or other fluid, irregularly shaped paste-like ingredients (such as cheese) may be applied as ingredients 90 from the ingredient application device 14 to the transfer unit 11. A solid ingredient to be cooked by heating (such as a hamburger steak) may also be applied as ingredients 90 from the ingredient application device 14 to the transfer unit 11. A fluid ingredient to be cooked by cooling (such as chocolate) may also be applied as ingredients 90 from the ingredient application device 14 to the transfer unit 11.

[0124] The present disclosure is not limited to the above-described embodiments and modifications. Various modifications may be made to each element of the above-described embodiments and modifications. Furthermore, the configurations of the above-described embodiments and modifications may be combined in whole or in part.

[0125] The technical category that embodies the above technical idea is not limited. For example, the above technical idea may be embodied by a computer program that causes a computer to execute one or more procedures (steps) included in the above method. The above technical idea may also be embodied by a computer-readable non-transitory recording medium on which such a computer program is recorded.

[0126] [Note] As is clear from the above, the present disclosure includes the following aspects.

[0127] (Aspect 1) A temperature adjustment control preparation process in which ingredients are continuously applied to the moving part while the moving part cyclically moves along the moving path for one or more cycles without adjusting the temperature of the moving part; After the temperature control preparation step, a temperature control process is turned on to adjust the temperature of the moving part based on a target temperature control temperature range by a temperature control device, and the food material is continuously applied to the moving part. A food manufacturing method comprising:

[0128] (Aspect 2) the temperature control device heats the moving part, 2. The food product manufacturing method according to claim 1, wherein the food material is heated by the moving part.

[0129] (Aspect 3) In the temperature control preparation step, the ingredients are continuously applied to the moving part while the moving part has a temperature equal to or higher than the target temperature control temperature range, In the food material temperature adjustment process, the temperature adjustment control process is switched to an ON state while the moving unit has a temperature in the target temperature adjustment temperature range, and then the food material is continuously applied to the moving unit. 3. A method for producing a food product according to claim 2.

[0130] (Aspect 4) A food manufacturing method described in any one of aspects 1 to 3, wherein in the food material temperature adjustment processing step, the temperature adjustment control processing is switched to the on state when the temperature difference at multiple locations on the moving part detected by a temperature sensor is within an allowable temperature range.

[0131] (Aspect 5) A food manufacturing method according to any one of Aspects 1 to 4, wherein the moving part moves and rotates around a rotation axis.

[0132] (Aspect 6) A temperature adjustment control preparation process in which ingredients are continuously applied to the moving part while the moving part cyclically moves along the moving path for one or more cycles without adjusting the temperature of the moving part; After the temperature control preparation step, a temperature control process is turned on to adjust the temperature of the moving part based on a target temperature control temperature range by a temperature control device, and the food material is continuously applied to the moving part. A food temperature control method comprising:

[0133] (Aspect 7) A moving part and a temperature control device for adjusting the temperature of the moving part; A food material supplying device that supplies food materials to the moving section; a temperature control device that controls the temperature control device, The temperature control device is A temperature control preparation process in which the food material is continuously applied to the moving part while the moving part cyclically moves along the moving path for one or more cycles without adjusting the temperature of the moving part by the temperature adjustment device; After the temperature control preparation step, a temperature control process is turned on to adjust the temperature of the moving part based on a target temperature control temperature range by the temperature control device, and the food material is continuously applied to the moving part. The temperature control device is controlled to perform the following. Food manufacturing equipment.

[0134] (Aspect 8) a temperature adjustment control preparation step of continuously applying ingredients to the moving part while the moving part cyclically moves along the moving path for one or more cycles without adjusting the temperature of the moving part; After the temperature control preparation procedure, a temperature control process is turned on to adjust the temperature of the moving part based on a target temperature control temperature range by a temperature control device, and the food material is continuously applied to the moving part. A program that causes a computer to execute the following.

[0135] (Aspect 9) A control device for controlling a food manufacturing apparatus including a moving unit, a temperature control device for adjusting the temperature of the moving unit, and an ingredient providing device for providing ingredients to the moving unit, A temperature control preparation process in which the food material is continuously applied to the moving part while the moving part cyclically moves along the moving path for one or more cycles without adjusting the temperature of the moving part by the temperature adjustment device; After the temperature control preparation step, a temperature control process is turned on to adjust the temperature of the moving part based on a target temperature control temperature range by the temperature control device, and the food material is continuously applied to the moving part. and controlling the food production apparatus to perform the steps of: Control device.

Claims

1. a temperature adjustment control preparation process in which ingredients are continuously added to the moving part without adjusting the temperature of the moving part, and the moving part cyclically moves along the moving path for one or more cycles; After the temperature control preparation step, a temperature control process is turned on to adjust the temperature of the moving part based on a target temperature control temperature range by a temperature control device, and the food material is continuously applied to the moving part. A food manufacturing method comprising:

2. the temperature control device heats the moving part, The food manufacturing method according to claim 1 , wherein the food material is heated by the moving part.

3. In the temperature control preparation step, the ingredients are continuously applied to the moving part while the moving part has a temperature equal to or higher than the target temperature control temperature range, In the food material temperature adjustment process, the temperature adjustment control process is switched to an ON state while the moving unit has a temperature in the target temperature adjustment temperature range, and then the food material is continuously applied to the moving unit. The method for producing food according to claim 2.

4. A food manufacturing method described in any one of claims 1 to 3, wherein in the food material temperature control processing step, the temperature control processing is switched to the on state when the temperature difference at multiple locations on the moving part detected by a temperature sensor is within an allowable temperature range.

5. The food manufacturing method according to any one of claims 1 to 4, wherein the moving part rotates around a rotation axis.

6. a temperature adjustment control preparation process in which ingredients are continuously added to the moving part without adjusting the temperature of the moving part, and the moving part cyclically moves along the moving path for one or more cycles; After the temperature control preparation step, a temperature control process is turned on to adjust the temperature of the moving part based on a target temperature control temperature range by a temperature control device, and the food material is continuously applied to the moving part. A food temperature control method comprising:

7. A moving part and a temperature control device for adjusting the temperature of the moving part; A food material supplying device that supplies food materials to the moving section; a temperature control device that controls the temperature control device, The temperature control device is A temperature adjustment control preparation process in which ingredients are continuously added to the moving part while the moving part cyclically moves along the moving path for one or more cycles without adjusting the temperature of the moving part by the temperature adjustment device; After the temperature control preparation step, a temperature control process is turned on to adjust the temperature of the moving part based on a target temperature control temperature range by the temperature control device, and the food material is continuously applied to the moving part. The temperature control device is controlled to perform the following. Food manufacturing equipment.

8. a temperature adjustment control preparation step in which the moving unit cyclically moves along the moving path for one or more cycles while continuously supplying ingredients to the moving unit without adjusting the temperature of the moving unit; After the temperature control preparation procedure, a temperature control process is turned on to adjust the temperature of the moving part based on a target temperature control temperature range by a temperature control device, and the food material is continuously applied to the moving part. A program that causes a computer to execute the following.

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