Soup production system, soup distribution system, soup production method, and program

Abstract

Provided is a soup manufacturing system with which it is possible to save labor by automating steps for manufacturing an emulsified soup, homogenize the quality of the emulsified soup, and further improve energy efficiency.　A soup production system according to one embodiment of the present invention includes a heating device for heating and pressurizing soup, and an emulsification device for emulsifying the soup, wherein the soup production system is characterized in that: the system furthermore comprises a heated soup transfer pipe for transferring the soup heated and pressurized in the heating device to the emulsification device, an emulsified soup return pipe for returning the soup in the emulsification device to the heating device, and a control device for automatically controlling the production of the emulsified soup; and the control device automatically controls heating and pressurization in the heating device, transfer of the heated soup by the heated soup transfer pipe, emulsification in the emulsification device, and returning of the emulsified soup by the emulsified soup return pipe.

Description

Soup production system, soup distribution system, soup production method, and program

[0001] The present invention relates to a soup making system, a soup distribution system, a soup making method, and a program.

[0002] In recent years, labor shortages have become a serious problem in the food and beverage industry, and there is a particular need for labor-saving measures such as the introduction of manufacturing equipment and improvements to the working environment in kitchens, etc. For example, producing emulsified soup requires a long preparation period, at least 8 hours, e.g., 14 hours, requiring a chef to stir the pot while monitoring the heat for a long time. Therefore, a method for shortening the preparation time for emulsified soup by using a pressure cooker has been proposed. Patent Document 1 discloses a pressure cooker that produces emulsified soup by heating the soup under pressure in a pressure cooker and then installing an emulsifying device in the piping through which the soup is removed into another container.

[0003] JP 2011-056142 A

[0004] The pressure cooker of Patent Document 1 reduces the production time required for soup preparation, which is previously a long, manual process, by heating the soup under pressure in a pressure cooker. However, even with this pressure cooker, it is not possible to stabilize the degree of emulsification of the soup to the desired level. For example, to increase the degree of emulsification of the soup, the soup removed from the pressure cooker must be emulsified multiple times, which is an unavoidable manual process. Since manual emulsification of the soup requires the soup to cool before it can be continued, problems arise in terms of work efficiency, reheating time, shortening preparation time, and fuel costs. Therefore, the object of the present invention is to provide a soup production system that automates the production process of emulsified soup, thereby saving labor, homogenizing the quality of the emulsified soup, and improving energy efficiency.

[0005] A first aspect of the soup production system of the present invention is a soup production system that includes a heating device that heats and pressurizes soup and an emulsifying device that emulsifies the soup, and further includes a heated soup transfer pipe that transfers the soup heated and pressurized in the heating device to the emulsifying device, an emulsified soup return pipe that returns the soup in the emulsifying device to the heating device, and a control device that automatically controls the production of the soup, wherein the control device automatically controls heating and pressurization in the heating device, transfer of the heated soup through the heated soup transfer pipe, emulsification in the emulsifying device, and return of the emulsified soup through the emulsified soup return pipe.

[0006] A second aspect of the soup production system of the present invention is characterized in that, in the soup production system of the first aspect, the heating device includes a pressure cooker, a sensor for measuring at least one of temperature and pressure is provided inside the pressure cooker, and the control device controls heating and pressurization in the heating device based on signals from the sensor.

[0007] A soup production system of a third aspect of the present invention is characterized in that, in the soup production system of the second aspect, the control device controls the heating and pressurization of the heating device such that the upper limit of the target temperature value is a temperature that exceeds 100°C at 1 atmosphere, and the upper limit of the target pressure control value is a pressure that exceeds atmospheric pressure.

[0008] A fourth aspect of the soup production system of the present invention is the soup production system of the first aspect, wherein the emulsification device further includes a pipe for introducing heated steam, a pipe for injecting soup to be added from outside, or a sensor for measuring at least one of temperature and pressure, and the control device controls the emulsification of the soup by adjusting at least one of the temperature and pressure of the soup in the emulsification device to adjust the boiling state of the soup.

[0009] A fifth aspect of the soup production system of the present invention is characterized in that, in the soup production system of the first aspect, the control device uses soup pressure to control at least one of the transfer of heated soup through a heated soup transfer pipe and the return of emulsified soup through an emulsified soup return pipe.

[0010] A sixth aspect of the soup production system of the present invention is characterized in that, in the soup production system of the first aspect, at least one of the pressure cooker, the heated soup transfer pipe, the emulsified soup return pipe, and the emulsification device is automatically cleaned by using cleaning water heated by the heating device.

[0011] A soup production system according to a seventh aspect of the present invention is the soup production system according to the first aspect, characterized in that at least one of the heating device and the emulsifying device is provided with a heat insulating coating.

[0012] An eighth aspect of the soup production system of the present invention is characterized in that, in the soup production system of the first aspect, the control device has target values ​​for heating and pressurization for emulsification control of the emulsification device, with the lower limit temperature of the target temperature being the pasteurization temperature, the upper limit temperature of the target temperature being a temperature lower than the upper limit temperature of the target temperature of the heating device, the lower limit pressure of the target pressure being atmospheric pressure, and the upper limit pressure of the target pressure being a pressure lower than the upper limit pressure of the target pressure of the heating device.

[0013] A ninth aspect of the soup production system of the present invention is a soup production system that uses the heating device in the soup production system of the first aspect, further comprising a soup extraction pipe that extracts soup from the heating device and a control device that controls the heating device, wherein the control device automatically controls the heating and pressurization control in the heating device and the extraction of heated soup through the soup extraction pipe, the heating device is equipped with a pressure cooker, and a sensor that measures at least one of temperature and pressure is provided inside the pressure cooker, the control device controls the heating and pressurization in the heating device based on a signal from the sensor, and also controls the transfer of heated soup through the heated soup transfer pipe by using the soup pressure, the control device's target values ​​for the heating and pressurization control of the heating device are an upper limit of the temperature target value that is at least above 100°C at 1 atmosphere and an upper limit of the target value for pressure control that is at least above atmospheric pressure, and at least one of the pressure cooker and the soup extraction pipe is automatically cleaned using cleaning water heated by the heating device.

[0014] A soup distribution system of a tenth aspect of the present invention is a soup distribution system that distributes soup produced by a soup production system of any one of the first to ninth aspects, and is characterized by further comprising an emulsified soup removal unit that removes the emulsified soup from the emulsification device to a soup storage container that stores the emulsified soup, and a delivery device that delivers the soup storage container to a distribution destination.

[0015] A soup producing method of an eleventh aspect of the present invention is a soup producing method that uses a heating device that heats and pressurizes soup and an emulsifying device that emulsifies the soup, and further uses a heated soup transfer pipe that transfers the soup heated and pressurized in the heating device to the emulsifying device, an emulsified soup return pipe that returns the soup in the emulsifying device to the heating device, and a control device that automatically controls the production of soup, and is characterized in that the control device automatically controls the following steps: a step of controlling heating and pressurization in the heating device, a step of controlling transfer of the heated soup through the heated soup transfer pipe, a step of controlling emulsification in the emulsifying device, and a step of controlling return of the emulsified soup through the emulsified soup return pipe.

[0016] A program according to a twelfth aspect of the present invention is characterized in that it causes a computer to execute each step of the soup producing method according to the eleventh aspect.

[0017] The soup production system of the first aspect of the present invention can provide a soup production system that automates the soup production process, thereby saving labor, homogenizing the quality of the soup, and improving energy efficiency. The soup production system of this aspect includes a heated soup transfer pipe that transfers the soup heated and pressurized in the heating device to the emulsifying device, and an emulsified soup return pipe that returns the soup in the emulsifying device to the heating device. This eliminates the need for manual emulsification of the soup removed from the pressure cooker multiple times to increase the degree of emulsification of the soup, as was previously required. It also eliminates the problem of waiting for the soup to cool before work can be performed, thereby automating the emulsification step in soup production and saving labor. Furthermore, the soup production system of this aspect can homogenize the quality of the soup and improve thermal efficiency by automatically controlling the heating and pressurization in the heating device, the transfer of the heated soup via the heated soup transfer pipe, the emulsification in the emulsifying device, and the return of the emulsified soup via the emulsified soup return pipe. For example, the production of emulsified soup, which conventionally required a preparation time of at least eight hours, can be reduced to about one and a half hours by using the soup production system of this embodiment.

[0018] According to a second aspect of the soup production system of the present invention, in the soup production system of the first aspect, the heating device includes a pressure cooker, and a sensor for measuring at least one of temperature and pressure is provided inside the pressure cooker, and the control device controls the heating and pressure in the heating device based on signals from the sensor, thereby efficiently extracting collagen from ingredients such as pork bones or beef bones inside the pressure cooker, and by heating at a high temperature, for example, above 100°C, extracting gelatin from the collagen and promoting emulsification of the soup. Furthermore, by controlling the temperature and pressure of the pressure cooker, gelatin can be efficiently extracted and a homogeneous soup can be produced.

[0019] In the soup production system of the third aspect of the present invention, the target values ​​for heating and pressurization control in the heating device have an upper limit for the target temperature value that is at least above 100°C at 1 atmosphere, and the upper limit for the target pressure control is a pressure that is at least above atmospheric pressure.As a result, the temperature and pressure at which the pressure cooker is heated are automatically controlled by setting the pressure higher than atmospheric pressure and the temperature higher than the boiling point of water at atmospheric pressure, and therefore the conditions for producing soup are appropriately set, making it possible to produce homogeneous soup in a short period of time.

[0020] According to the soup production system of the fourth aspect of the present invention, the control device controls the emulsification of the soup by adjusting at least one of the temperature and pressure of the soup in the emulsification device to adjust the boiling state of the soup, and the control device appropriately adjusts the temperature and pressure of the soup that has been heated in the heating device to a high pressure and temperature, for example, a temperature above atmospheric pressure and exceeding 100°C, and transferred through the heated soup transfer pipe within the emulsification device, adjusting the boiling state while depressurizing the soup, thereby making it possible to appropriately control the emulsification of the soup. Furthermore, the soup production system of this aspect further includes a pipe for introducing heated steam into the emulsification device, a pipe for injecting soup to be added from outside, or a sensor for measuring at least one of temperature and pressure, which allows the soup to be reheated within the emulsification device, thereby enabling appropriate temperature control, soup to be added from outside, and the emulsification of the soup in the emulsification device to be appropriately controlled by providing feedback on the temperature and pressure via the sensors.

[0021] According to the soup production system of the fifth aspect of the present invention, the control device controls at least one of the transfer of heated soup through the heated soup transfer piping and the return of emulsified soup through the emulsified soup return pipe by utilizing the soup pressure, thereby enabling the transfer of soup back and forth between the heating device and the emulsifying device to be carried out energy efficiently, for example, without the need for a pressure-transfer device such as a pump.

[0022] According to the soup production system of the sixth aspect of the present invention, cleaning water heated by a heating device is used to automatically clean at least one of the pressure cooker, heated soup transfer pipe, emulsified soup return pipe, and emulsifier, thereby automating cleaning and maintenance of the soup production system and reducing labor. Furthermore, because the pressure cooker uses hot water at a high temperature, for example, 100°C or higher, for cleaning, the soup production system can be automatically sterilized.

[0023] According to the soup production system of the seventh aspect of the present invention, by providing a heat insulating coating on at least one of the heating device and the emulsifying device, the energy efficiency of the heating device and the emulsifying device can be improved, and in the emulsifying device, the rate at which the temperature drops can be reduced, so that the boiling time of the soup can be set longer, for example, to 15 minutes or more.

[0024] According to the soup production system of the eighth aspect of the present invention, the lower limit of the target temperature for heating and pressurization in the emulsification control of the emulsifying device in the control device can be set to the pasteurization temperature, for example, 60°C. In the past, when manually scooping soup, the soup had to be cooled, for example, to about 40°C, before being transferred. Cooling the soup to this temperature range posed a risk of bacterial growth, but the soup production system of this aspect can prevent the growth of bacteria during the soup emulsification process. Furthermore, in the soup production system of this aspect, the upper limit of the target temperature is lower than the upper limit of the target temperature for the heating device, so that sufficient time is ensured for the soup to boil during the period in which the soup temperature drops, allowing the soup to be appropriately controlled for emulsification. Furthermore, in the soup production system of this aspect, the lower limit pressure of the target pressure is atmospheric pressure, and the upper limit pressure of the target pressure is lower than the upper limit target pressure of the heating device, so by providing a pressure difference between the pressure when the pressure cooker is heating and the pressure inside the emulsification device, the boiling state of the soup can be appropriately adjusted and the emulsification of the soup can be appropriately controlled.As described above, with the soup production system of this aspect, the temperature and pressure inside the emulsification device can be appropriately set, the boiling state of the soup can be appropriately adjusted, and the emulsification of the soup can be appropriately controlled.

[0025] A ninth aspect of the present invention provides a soup production system that uses the heating device of the soup production system of the first aspect, further comprising a soup outlet pipe for extracting soup from the heating device and a control device for controlling the heating device. The control device automatically controls the heating and pressurization in the heating device and the extraction of heated soup through the soup outlet pipe, thereby automating the soup production process to reduce labor, homogenize the quality of the soup, and improve energy efficiency. The soup production system of this aspect produces non-emulsified soup by lowering the temperature of the soup in the pressure cooker to below the boiling point, for example, below 100°C, and then extracting the soup through the soup outlet pipe. This eliminates the conventional problem of waiting for the soup to cool before operation, thereby automating soup production and saving labor. Furthermore, the soup production system of this aspect allows the control device that automatically controls soup production to automatically control the heating and pressurization in the heating device, thereby homogenizing the quality of the soup and improving thermal efficiency.

[0026] Furthermore, according to a ninth aspect of the soup production system of the present invention, the heating device includes a pressure cooker, a sensor for measuring at least one of temperature and pressure is provided inside the pressure cooker, and the control device controls the heating and pressurization in the heating device based on signals from the sensor, and by heating ingredients such as pork bones or beef bones inside the pressure cooker at a high temperature, for example, a temperature above 100°C, the extraction of collagen, gelatin, etc. is promoted and the state is stabilized, thereby producing a homogeneous soup. Furthermore, the soup production system of this aspect uses the soup pressure to control the transfer of the heated soup through the heated soup transfer pipe, and can remove the soup energy efficiently, for example, without the need for a pressure-feeding device such as a pump.

[0027] Furthermore, in a soup production system according to a ninth aspect of the present invention, the target values ​​for the heating and pressurization control of the heating device in the control device have an upper limit for the target temperature that is at least above 100°C at 1 atmosphere, and an upper limit for the target pressure that is at least above atmospheric pressure. Therefore, the pressure is automatically set higher than atmospheric pressure and the temperature is automatically set higher than the boiling point of water at atmospheric pressure, thereby appropriately setting the conditions for producing soup and enabling the production of homogeneous soup in a short period of time. Furthermore, the soup production system of this aspect automatically cleans at least one of the pressure cooker and the soup outlet pipe using cleaning water heated by the heating device, thereby automating and reducing the labor required for cleaning and maintenance of the soup production system. Furthermore, because the pressure cooker uses hot water at a high temperature, for example, 100°C or higher, for cleaning, the soup production system can be automatically sterilized.

[0028] According to a tenth aspect of the present invention, a soup dispensing system for dispensing soup produced by the soup production system of any one of the first to ninth aspects further includes a soup removal unit for removing the soup from a soup storage container that stores the soup produced by the soup production system, and a delivery device for delivering the soup storage container to a distribution destination. This allows the soup factory equipped with the soup production system to achieve uniform quality and efficiently produce soup. The soup is then stored in sterilized soup storage containers and delivered from the delivery device to, for example, multiple stores, allowing each store to provide dishes using soup with consistent quality. Furthermore, the soup dispensing system eliminates the need for soup preparation at each store and allows the soup storage containers to be stored at room temperature. By efficiently mass-producing uniform soup in a soup factory, the need for emulsified soup preparation at each store is eliminated, allowing dishes using soup with consistent quality to be provided at every store, while at the same time realizing labor and energy savings.

[0029] According to the soup production method of the eleventh aspect of the present invention, it is possible to provide a soup production method that achieves the same effects as the soup production system of the first aspect.

[0030] According to the program of the twelfth aspect of the present invention, the steps of the soup production method that achieves the same effects as the soup production system of the first aspect can be executed by a computer.

[0031] Fig. 7 is a schematic diagram of a soup production system of embodiment 1. Fig. 8 is a control block diagram of the soup production system of embodiment 1. Fig. 9 is an explanatory diagram of a heating device of the soup production system of embodiment 1. Fig. 10 is an explanatory diagram of temperature control of the heating device of Fig. 3. Fig. 11 is an explanatory diagram of the temperature and pressure of the pressure cooker of the heating device of Fig. 3. Fig. 12 is an explanatory diagram of a soup suction nozzle of the heating device of Fig. 3. Fig. 13 is an explanatory diagram of an emulsification device of the soup production system of embodiment 1. Fig. 14 is an explanatory diagram of a heated soup discharge nozzle of the emulsification device of Fig. 7. Fig. 15 is an explanatory diagram of an oil removal operation of the emulsification device of the soup production system of embodiment 2.

[0032] A soup production system according to an embodiment of the present invention will be described in detail below with reference to the drawings. However, the embodiments described below are merely examples of a soup production system that embodies the technical concept of the present invention, and are not intended to limit the present invention, but are equally applicable to other embodiments falling within the scope of the claims. In the embodiments of the present invention, emulsified soup is used as a specific example of the soup to be produced, but the soup produced by this production system is not limited to emulsified soup, and non-emulsified soups such as clear soup can also be produced.

[0033] [First Embodiment] A soup production system according to a first embodiment of the present invention will be described with reference to Figs.

[0034] Figure 1 is a schematic diagram of a soup production system according to this embodiment. The soup production system 10 includes a heating device 20 equipped with a heating unit such as a burner 30 (not shown in Figure 1), a heated soup transfer pipe 60 that transfers the soup heated by the heating device 20 to an emulsifying device, an emulsifying device 40 that emulsifies the soup heated by the heating device 20, and an emulsified soup return pipe 70 that returns the soup emulsified by the emulsifying device 40 to the heating device. By circulating the soup between the heating device 20 and the emulsifying device 40 through the heated soup transfer pipe 60 and the emulsified soup return pipe 70, the degree of emulsification can be freely adjusted, making it possible to produce emulsified soups with particularly high concentrations.

[0035] Soup production system 10 is connected to soup delivery device 80. Soup delivery device 80 comprises a storage container sterilizer 84 (omitted from FIG. 1 ) that sterilizes soup storage containers 81 before pouring soup into them, an emulsified soup take-out device 82 that pours soup into the sterilized soup storage containers 81, and a storage container delivery unit 83 that delivers the soup storage containers 81 into which soup has been poured. The storage container delivery unit 83 may have any configuration as long as it can deliver soup storage containers 81 to soup-using stores 13. The storage container delivery unit 83 may, for example, be configured to carry storage containers to a delivery vehicle of an external delivery company.

[0036] 2 is a control block diagram of the soup production system of the first embodiment. The soup production system 10 of the first embodiment has a system controller (sometimes called a "control panel") 15 that controls the entire system. The system controller 15 is connected to a communication network 14 via a communication device 16. Using the communication network 14, the system controller 15 can exchange information with a management server 11 that manages each soup production system, other soup production systems 10, a delivery system 12, soup-using stores 13, and the like. The system controller 15 transmits production history information and the like for the soup production system 10 to the management server 11, and the management server 11 performs production management for the soup production system 10. Furthermore, the management server 11 provides the soup production system 10 with soup production condition data that corresponds to the specifications of the soup to be produced, thereby enabling the system controller 15 in the soup production system 10 to automatically produce soup appropriately based on the soup production condition data provided by the management server 11. Here, automatic soup production includes the ability to produce soup completely unmanned, apart from legally required monitoring for production management, but this embodiment is not limited to completely unmanned production, and also includes a system in which an operator controls and operates part of the soup production system 10. However, the labor required by a conventional cook to prepare soup while constantly checking the heat and the state of the soup over long periods of time, for example, 14 hours, is significantly reduced, and the soup production system 10 of this embodiment is also capable of automatically controlling the heating conditions and emulsification state.

[0037] The management server 11 not only performs production management for each soup production system 10, but also communicates with each soup-using store 13 and each delivery system 12, allowing for simultaneous production management and delivery management for the soup production system 10. For example, the management server 11 provides the soup production system 10 with targets such as the specifications, delivery time, and quantity of the soup to be produced, as well as the setting parameters required for each part of the soup production system 10, and the produced soup can be delivered to the target soup-using store 13 according to the ordered specifications, quantity, and delivery date from the soup delivery device 80 in cooperation with each delivery system 12. Therefore, by using one or more soup production systems 10 of the present invention, it is possible to create a central kitchen, soup production factory, or the like, and each soup-using store 13 does not need to prepare soup in its own kitchen, allowing for efficient store operation. Furthermore, mass production of soup in a central kitchen or soup manufacturing factory has the advantage of saving energy by saving fuel, reducing the number of people required for soup production, reducing the cost of ingredients by purchasing in large quantities, and stabilizing the quality of soup by automatically controlling the production of soup.

[0038] System controller 15 controls the entire system while transmitting and receiving control information to heating controller 20c, emulsification controller 40c, soup transfer controller 60c, soup delivery controller 80c, maintenance controller 90c, etc. Note that heating controller 20c, emulsification controller 40c, soup transfer controller 60c, soup delivery controller 80c, maintenance controller 90c, etc. can be configured as an arithmetic unit integrated with system controller 15, or can be distributed and located in various parts of soup production system 10, or can be configured as a combination of these.

[0039] The heating controller 20c controls each part of the heating device 20. The heating controller 20c controls each part of the heating device by inputting and outputting control information between a safety device 33c that controls the safety valve 33 and the safety discharge valve 34, a sensor 35 that detects at least one of the temperature, pressure, and soup amount, a lid opening / closing controller 26c that controls the lid opening / closing actuator 26, a pressure cooker attitude controller 28c that controls the pressure cooker attitude actuator 28, and a heating controller 30c that controls a burner 30 such as a gas burner.

[0040] The emulsification controller 40c controls each part of the emulsification device 40. The emulsification controller 40c controls the safety device 40a, the steam discharge valve 45a, and the heated steam adjustment valve 46s, and controls each part of the emulsification device by inputting and outputting control information between the temperature / pressure controller 40b that controls at least one of the temperature and pressure in the emulsification container 41, the sensor 35 that detects at least one of the temperature, pressure, and soup amount, the oil discharge controller 47c that controls the oil discharge valve 47a, the soup discharge controller 44c that controls the soup discharge valve 44a, and the discharge controller 46c that controls the discharge valve 46a.

[0041] The soup transfer controller 60c controls the transfer of soup through the heated soup transfer pipe 60 and the emulsified soup return pipe 70. The soup transfer controller 60c controls the transfer of soup by exchanging control information with a heated soup transfer controller 61c that controls the heated soup transfer valve 61, and an emulsified soup return controller 71c that controls at least one of the emulsified soup return valve 71 and the emulsified soup return pump 72. It is also possible to use the residual pressure inside the emulsifying container 41 or gravity by placing the emulsifying device 40 at a physically high position, so that the emulsified soup return pump 72 can be omitted. In this case, even when the emulsified soup is returned to the heating device 20 through the emulsified soup return pipe 70, it is possible to return the emulsified soup without a separate external energy supply means such as the emulsified soup return pump 72. Furthermore, when the soup heated in the heating device 20 is transferred to the emulsifying device 40 via the heated soup transfer pipe 60, the internal pressure of the heating device 20 is utilized to suck the soup from inside the heating device 20 through the soup suction nozzle 32 without the need for additional external energy, and the heated soup can be discharged into the emulsifying container 41 from the heated soup discharge nozzle 43 of the emulsifying device 40 through the heated soup transfer pipe 60.

[0042] The soup delivery controller 80c controls each part of the soup delivery device 80. The soup delivery controller 80c controls each part of the soup delivery device 80 by inputting and outputting control information between an emulsified soup take-out controller 82c that controls the emulsified soup take-out device 82, a storage container delivery controller 83c that controls the storage container delivery unit 83, and a storage container sterilization controller 84c that controls a storage container sterilizer 84 that sterilizes the soup storage containers 81, for example, with heated steam, before storing the soup.

[0043] The maintenance controller 90c is used for maintaining the soup production system 10. The maintenance controller 90c controls the operation of spraying heated water W heated in the heating device 20 from a maintenance shower head 53 to clean and sterilize the inside of containers and pipes in the soup production system 10. The maintenance controller 90c controls the operation of cleaning and sterilizing the inside of containers and pipes in the soup production system 10 by inputting and outputting control information between a heated water production controller 92c that uses the heating controller 20c to control each part of the heating device to produce heated water used for cleaning and sterilization in the heating device 20, and a heated water distribution controller 91c that controls the heated water distribution valves 52a of each part in the soup production system 10 to distribute the heated water produced in the heating device 20 to each part in the soup production system 10 and heat-sterilize the water using a heated water discharge device such as a shower head.

[0044] FIG. 3 is an explanatory diagram of the heating device 20 of the soup production system 10 of this embodiment. While FIG. 3 is an external view, the internal structure is shown using dashed lines to facilitate explanation. Also, piping connections are omitted, such as being shown with solid lines. The heating device 20 includes a pressure cooker 21, an outer frame 23 that covers the outer periphery and bottom of the pressure cooker 21, a lid 22 that covers the upper opening of the pressure cooker 21, a base 24 that rotatably supports the pressure cooker 21, and a lid support member 25 attached to the base 24 and supporting the lid 22. The lid support member 25 is provided with a lid opening / closing actuator 26 that automatically opens and closes the lid 22. The lid opening / closing actuator 26 also includes a manual operation unit 26a, e.g., a handle or lever, that manually opens and closes the lid 22. This allows the lid 22 to be opened and closed manually in addition to automatically controlling the opening and closing of the lid 22.

[0045] The pressure cooker 21 is provided with a pressure cooker support shaft 27 having a horizontal axis that rotatably supports the pressure cooker 21 so that the attitude of the pressure cooker 21 can be tilted. The base 24 is provided with a pressure cooker attitude actuator 28 that automatically rotates the pressure cooker 21 around the axis of the pressure cooker support shaft 27. The pressure cooker attitude actuator 28 is provided with a manual attitude operation unit 28a that manually controls the attitude of the pressure cooker 21, so that in addition to automatically controlling the attitude of the pressure cooker 21, the attitude of the pressure cooker 21 can also be manually controlled.

[0046] A burner 30, such as a gas burner, is provided between the inner bottom of the outer frame 23 and the outer bottom of the pressure cooker 21 as a means for heating the pressure cooker 21. A heat monitoring window 36 is provided on the side of the outer frame 23 near the burner 30 to allow visual confirmation of the heat output of the burner 30.

[0047] A system controller 15 is provided on the base 24, and as described above, the system controller 15 is connected to a communication network via a communication device 16, is capable of communicating information with a management server, and controls the entire system controller 15 by inputting and outputting control information between the controllers of each part of the system controller 15.

[0048] The lid 22 is provided with a safety valve 33 that opens, for example by breaking a seal, to release the steam inside the pressure cooker 21 for safety reasons if the steam pressure inside the pressure cooker 21 becomes abnormally high; a pressure exhaust valve that releases the steam inside the pressure cooker 21 automatically or manually to adjust the pressure inside the pressure cooker 21; and a sensor 35 that detects at least one of the temperature of the soup inside the pressure cooker 21, the pressure inside the pressure cooker 21, and the amount of soup inside the pressure cooker 21.

[0049] Soup suction ports 31a and 31b are provided on the upper side of pressure cooker 21 in the portion exposed below lid 22. A soup suction nozzle 32 is attached to the inside of one soup suction port 31a, and a heated soup transfer pipe 60 is attached to the outside via a heated soup transfer valve 61. An emulsified soup return pipe is attached to the outside of the other soup suction port 31b via an emulsified soup return valve 71.

[0050] The outer periphery and bottom of the pressure cooker 21 are covered with the outer frame 23, and then heated by the burner 30, so that the heat of the burner can heat the outer surface of the pressure cooker 21 evenly, preventing the ingredients from burning as occurs when the pot is heated partially as in the past.

[0051] FIG. 4 is an explanatory diagram of temperature control for the heating device 20 in FIG. 3 . In the heating device 20, the heat output of the burner 30 is controlled using the temperature detected by the sensor 35. CH is the target upper limit temperature setting, and CL is the heating restart temperature setting, which is set lower than CH. The burner 30 is ignited at time t0, and the pressure cooker 21 continues to heat until the target upper limit temperature setting CH is reached at time t1. When the soup temperature in the pressure cooker 21 reaches the target upper limit temperature setting CH at time t1, the burner 30 is turned off. Although not particularly limited, when the burner 30 is turned off at time t1, it is preferable to use the burner 30 as a pilot light in preparation for re-ignition (the same applies below). When the soup temperature in the pressure cooker 21 drops to the heating restart temperature setting CL at time t2, the burner 30 is reignited (turned on), and the soup temperature in the pressure cooker 21 begins to rise again. Similarly, burner 30 is controlled to alternately turn on and off in succession, with burner 30 turned off at time t3, on at time t4, off at time t5, on at time t6, and off at time t7, and the soup temperature in pressure cooker 21 is adjusted to be within a range below the standard upper temperature setting value CH and above the heating resumption temperature setting value CL.

[0052] When the burner 30 is off, no gas is consumed, or even when the burner is in the pilot light state, the amount of gas consumed is significantly reduced, so the soup production system of this embodiment can significantly reduce the energy consumption of the pressure cooker.

[0053] Fig. 5 is an explanatory diagram of the temperature and pressure in the pressure cooker 21 of the heating device 20 in Fig. 3. When the soup is heated by the burner 30, the pressure inside the pressure cooker 21 increases as the pressure fills with steam. As the pressure increases, the saturated steam pressure also increases, so the soup temperature can be raised to a temperature higher than atmospheric pressure, for example, a temperature higher than 100°C at 1 atmosphere, without the soup boiling.

[0054] The pressure inside the pressure cooker 21 can be adjusted by pressure adjustment means such as a pressure exhaust valve or other steam exhaust adjustment mechanism (not shown). By setting the target upper limit temperature setting value CH to a pressure setting value that is higher by a predetermined amount than the saturated steam pressure value corresponding to the boiling point in Figure 5, the pressure can heat the soup up to the target upper limit temperature setting value CH without the soup inside the pressure cooker 21 boiling.

[0055] The target upper limit temperature setting value CH is set according to the soup specifications. High-temperature, high-pressure cooking is preferred to extract the essence of bone marrow. The temperature setting range is not particularly limited, but is preferably between 125°C and 130°C. For example, the target upper limit temperature setting value CH is set to just under 130°C (e.g., 128°C or 129°C) and the heating restart temperature setting value CL is set to 125°C. The pressure condition is set to, for example, 0.27 MPa, which is a condition that does not boil within this temperature range. The soup preparation time, which previously took 14 hours, can be shortened to approximately 1 hour and 30 minutes by adopting this embodiment. Furthermore, the longer burner-off period, combined with the significantly shorter cooking time, significantly improves energy efficiency.

[0056] On the other hand, while a higher heat is preferable, a pressure of 2 atmospheres or higher can be expected to effectively extract gelatin. Therefore, the minimum pressure is set to 2 atmospheres, and the minimum value of the target upper temperature setting value CH is set to 120°C as shown in Figure 4. However, since this is the condition for effective gelatin extraction, this embodiment is not limited to this minimum target value. For example, with non-emulsified soups such as clear soups, the effect of high-temperature cooking can be achieved as long as the temperature exceeds atmospheric pressure and is higher than the boiling point at that atmospheric pressure. In other words, when the pressure inside the pressure cooker 21 is higher than atmospheric pressure, the boiling point is higher than when it is at atmospheric pressure, so boiling of the soup can be avoided when producing non-emulsified soups such as clear soups.

[0057] Collagen is extracted from ingredients by high-temperature cooking using the pressure cooker of this embodiment. Gelatin is extracted by heating the collagen at high temperatures. Since this gelatin acts as an emulsifier, boiling it in the emulsification device 40 has the excellent effect of further promoting emulsification.

[0058] The target pressure is set according to the following conditions as long as the specifications of the pressure cooker 21 allow it. However, this does not apply if a higher pressure and larger capacity pressure cooker 21 is required. In light of the standards for small pressure vessels under the Industrial Safety and Health Act, the following conditions (1) to (3) shall be met: (1) The pressure is to be used at 0.1 MPa or less, and the internal volume is 0.2 m 3 (2) It is used at a pressure of 0.1 MPa or less, and the inner diameter of the pressure cooker 21 is 500 mm or less, and the length of the body is 1000 mm or less. (3) The maximum operating pressure P (MPa) and the internal volume V (m 3 The product (PV) of these two values ​​must be 0.02 or less (0.004<PV≦0.02).

[0059] The capacity of the pressure cooker 21 is not particularly limited and is determined appropriately depending on the amount of soup to be produced, but possible capacities include 300 L, 150 L, etc.

[0060] By applying an insulating coating made of heat-insulating material to the outside of the pressure cooker 21 and the emulsification container 41, thermal efficiency is improved, and in the emulsification device 40, by ensuring a longer boiling time, sufficient time for emulsification can be ensured.

[0061] Figure 6 is an explanatory diagram of the soup suction nozzle 32 of the heating device 20 of Figure 3. The soup suction nozzle 32 has a nozzle base 32a, a nozzle section 32b extending in multiple directions (e.g., three directions) from the nozzle base 32a, multiple suction holes 32c provided along the nozzle section 32b, and a suction nozzle connecting pipe 32d connected at one end to the nozzle base 32a and at the other end to the inside of the soup suction port 31a. The diameter of the suction hole 32c is designed so as not to suck in residue from the ingredients being cooked. Furthermore, the nozzle section 32b is rounded and chamfered to improve the soup suction nozzle's heating, large-volume, and suction characteristics.

[0062] FIG. 7 is an explanatory diagram of an emulsification device of a soup production system according to the first embodiment. While FIG. 7 is an external view, the internal structure is shown using dashed lines to facilitate explanation. Piping connections are also omitted, such as being shown with solid lines. The emulsification device 40 includes an emulsification container 41, a base member 41c supporting the emulsification container 41, a lid 41a sealing the top opening of the emulsification container 41, and a lid opening / closing device 41b opening and closing the lid 41a. The emulsification container 41 can release internal steam to the atmosphere via a steam exhaust valve 45a and a steam exhaust filter 45b, thereby reducing the internal pressure, which has increased due to the heated soup dispensed into the emulsification container 41, toward atmospheric pressure.

[0063] The emulsifying container 41 is provided with a heated soup inlet 42 through which heated soup transferred from the heating device 20 via the heated soup transfer pipe 60 is taken into the emulsifying container 41. A heated soup discharge nozzle 43 having a discharge hole 43c at its tip end is attached to a discharge nozzle attachment part 43a inside the heated soup inlet 42.

[0064] An outlet 46 is provided at the lowest position of the bottom of the emulsifying container 41 (the center of the bottom in FIG. 7 ). The outlet 46 is connected to an outlet pipe D via an outlet valve. Furthermore, since the outlet 46 is connected to the interior of the emulsifying container 41, the soup can be heated and stirred by switching the piping connection using, for example, a selector valve (not shown) or by reconnecting the piping, thereby introducing heated steam S from the emulsifying container 41 into the outlet 46 via a heated steam control valve 46s. Heating the soup with heated steam can extend the boiling time of the soup or reboil the soup. Since soup can also be added to the emulsifying container 41 from the outside, it is possible to reheat the soup using heated steam S after adding soup from the outside and bring it to a boil. Because emulsification can be promoted by bringing the soup to an unsettled state, boiling the soup and maintaining a long boiling time of the soup contribute to promoting emulsification.

[0065] A soup outlet 44 is provided at a position slightly higher than the discharge port 46 on the bottom of the emulsifying container 41 (in FIG. 7 , it is located closer to the periphery than the center of the bottom and higher than the central portion). Connecting pipes for introducing soup to the emulsified soup return pipe 70 and the emulsified soup take-out device 82 are switchably connected to the outside of the soup outlet 44, for example, via a soup take-out valve 44a having a direction switching function. While FIG. 7 illustrates an example in which there is one soup outlet 44, this embodiment is not limited to this, and two or more, for example, two, may be provided. When two soup outlets 44 are provided, the connecting pipes for introducing soup to the emulsified soup return pipe 70 and the emulsified soup take-out device 82 can be connected to each soup outlet 44 via a separate soup take-out valve 44a.

[0066] The emulsifying container 41 is provided with a sensor 50 that measures at least one of the soup temperature, the steam pressure inside the emulsifying container, and the amount (height) of soup. When the temperature is detected by the sensor 50, the boiling state of the soup can be controlled based on the soup temperature. When the pressure is detected by the sensor 50, the pressure inside the emulsifying container 41 can be used to determine whether the soup can be removed from the outlet of the emulsifying container 41. When the pressure inside the emulsifying container 41 is the same as atmospheric pressure, the soup can be delivered to a position lower than the emulsifying container 41 due to its own weight. However, when it is necessary to deliver the soup to a higher position, it is necessary to apply pressure by connecting a compressor or the like to the outlet 46. Furthermore, if the pressure can be measured while introducing the heated steam S into the emulsifying container, the boiling point of the soup can be determined, which is useful for controlling the temperature and boiling state of the soup. Furthermore, if the temperature can also be measured by the sensor 50, the boiling state and emulsification state of the soup can be controlled more accurately.

[0067] If the sensor 50 can measure the amount of soup, the remaining amount can be accurately determined when removing soup from the soup outlet, which is also useful for controlling the soup removal device of the soup delivery device 80. A soup amount display 51 is provided on the side of the emulsifying container 41 via a soup amount display connection port 51a. If the sensor 50 can measure the amount of soup, the soup amount can be determined and the removal of soup from the soup outlet can be automatically controlled. Furthermore, the soup amount display 51 also makes it possible to visually determine the remaining amount of soup and manually manage the removal of soup. Furthermore, the soup amount display connection port 51a is transparent, such as a glass tube, allowing the state of the soup to be visually observed, making it possible to visually check the boiling state of the soup. Furthermore, even if the oil removal valve is operated from the oil outlet to remove only the oil accumulated above the soup, the soup level can be appropriately determined from the soup amount display connection port 51a in addition to detecting the soup height with the sensor 50.

[0068] The emulsifying container 41 is also provided with a heated water inlet 52. The heated water inlet 52 can be used during maintenance to heat and sterilize the interior of the emulsifying container 41 using heated water generated by the heating device 20. The outside of the heated water inlet 52 is connected to a heated soup transfer pipe 60 that introduces heated water W generated by the heating device 20. The inside of the heated water inlet 52 is provided with a shower head 53 that sprays heated water into the interior of the emulsifying container 41 to clean and sterilize the interior of the emulsifying container 41. Although not particularly limited, the shower head 53 has a spherical shape with multiple heated water spray holes around its periphery. The heated water generated by the heating device 20 is at high pressure and temperature, i.e., higher than atmospheric pressure and higher than the boiling point of atmospheric pressure. Therefore, using heated water for cleaning during maintenance can automatically clean and sterilize the entire interior of the emulsifying container. In this case, all maintenance steps can be automatically controlled by the actuators and sensors of each part, but this embodiment is not limited to this, and some maintenance steps can be performed manually or semi-automatically, in which case it is not necessary to provide actuators for all operation parts related to maintenance or to provide sensors for all maintenance operation corresponding parts. Note that the operation parts, their actuators, and the sensors of the maintenance operation corresponding parts used in maintenance operations can share the operation devices, operation actuators, sensors, controllers, etc. used during soup production. Therefore, without providing additional operation parts for performing maintenance operations, it is possible to automate maintenance with a simple structure, or to achieve labor savings in maintenance work through partial automation or semi-automation.

[0069] The soup is heated to a high temperature, for example, 130°C, in the heating device 20 and then slowly cooled to 100°C in the emulsifying container 41. At this time, steam is discharged from the emulsifying container 41 through the steam exhaust filter 45b, causing the pressure inside the container 41 to drop to approach atmospheric pressure, resulting in a boiling state. Purified air is taken into the emulsifying device, so the soup temperature can be gradually lowered while lowering the air pressure. This boiling state promotes emulsification. The boiling time varies depending on the conditions, but for example, it is possible to ensure a boiling time of about 15 minutes for a 300 L volume of soup.

[0070] Furthermore, by applying a heat insulating coating made of a heat retaining material to the outside of the pressure cooker 21 and the emulsifying container 41, thermal efficiency is improved, and in the emulsifying device 40, a longer boiling time is ensured, which has the effect of ensuring sufficient time for emulsification. The type of heat insulating coating is not particularly limited, but for example, a heat insulating coating using ceramic and silica can be used.

[0071] By providing a pipe that can transfer the soup between the heating device 20 and the emulsifying device 40, it is possible to automate the emulsification process multiple times, including the second time. Furthermore, since the soup is sealed in both the heating device 20 and the emulsifying device 40, evaporation of the flavor and taste along with the steam can be prevented compared to conventional preparations that are heated without a lid.

[0072] 8 is an explanatory diagram of the heated soup discharge nozzle 43 of the emulsification device 40 of FIG. 7. The heated soup discharge nozzle 43 is generally T-shaped and includes a pair of discharge members 43b, a discharge hole 43c provided at the tip of each discharge member 43b, and a conduit 43d connected perpendicularly to the base of each of the pair of discharge members 43b, forming a generally T-shape overall. The discharge holes 43c at the tips of the pair of discharge members 43b are cylindrical in shape, conforming to the outer diameter of the discharge members. However, the discharge holes 43c may be shaped like a mortar, widening toward the tip, or the tip may be divided into multiple sections, for example, by attaching a cross-shaped member to divide the outlet into four. Any shape can be used for the discharge holes 43c as long as it does not excessively interfere with the fluid resistance of the discharged soup.

[0073] [Embodiment 2] A soup production system according to embodiment 2 of the present invention will be described with reference to Figure 9. The same components as those in Figures 1 to 8 are designated by the same reference numerals, and their description will be omitted. In this embodiment, a case in which non-emulsified soup is produced will be described. The heating device 20 is the same as in embodiment 1, but in this embodiment, the soup is controlled not to boil in order to prevent emulsification.

[0074] In the case of non-emulsified soup, the discharge nozzle is positioned high so as not to be submerged in the soup. As the soup flows along the inner wall of the receiving container, it comes into contact with the air and cools. To prevent emulsification, the soup is removed using the soup suction nozzle 32 connected to one of the soup suction ports 31a after the soup temperature in the pressure cooker 21 has dropped below its boiling point at atmospheric pressure, for example, to below 100°C at 1 atmosphere. At this time, the internal pressure of the pressure cooker 21 is higher than atmospheric pressure due to the residual pressure described above, so the non-emulsified soup can be automatically removed from the pressure cooker 21 without the need to apply external energy such as a separate pump.

[0075] Since boiling of non-emulsified soup must be avoided to prevent emulsification, it is cooled in the pressure cooker 21 at a pressure higher than atmospheric pressure. As the temperature drops, steam also decreases, and the pressure also drops, but residual pressure remains and is used to remove the soup. However, to speed up the removal of the soup, pressure can be applied from the soup suction port 31b using the emulsified soup return pump 72, for example.

[0076] 9 is an explanatory diagram of the oil removal operation of the emulsification device of the soup production system of embodiment 2. The height of the top surface of the soup is confirmed by sensor 50 or soup amount display unit 51, and when the height of the top surface of the soup, i.e., the height of the interface between the soup and the oil, reaches level Lo, oil removal valve 47a of oil removal outlet 47 is opened, thereby removing only the oil that has accumulated on the top surface of the soup. In this way, when removing non-emulsified soup, only the oil can be removed automatically by analyzing the soup level detection value of sensor 50, or manually by checking soup amount display unit 51.

[0077] The above-described embodiments do not limit the present invention, and the present invention can be equally applied to other embodiments included in the scope of the claims. Furthermore, the embodiments can be appropriately modified or combined.

[0078] In each embodiment, the soup production system has been described as capable of producing soup under fully automatic control. However, the embodiments are not limited to this and may be semi-automatic or partially manual. In each embodiment, it is desirable to automate the temperature and pressure control of the heating device from the perspective of labor-saving and uniform soup quality. On the other hand, the operation of the valves for transferring the soup, the operation of the safety valve, the operation of opening and closing the pressure cooker lid, the operation of adjusting the pressure cooker's position, the operation of removing the soup, etc. may be performed manually or partially automated using an actuator. In other words, a fully automatic soup production system is extremely effective in terms of labor-saving. Furthermore, for example, manually or semi-automatically operating part of the soup production process while the cook monitors the situation is effective in terms of safety and quality control in the soup production process.

[0079] Furthermore, in each embodiment, in order to explain that the soup production system can produce soup under fully automatic control, actuators are provided for operating means such as valves in each section for full automation, and sensors are provided in each section for measuring flow rate, pressure, valve and lid opening, cooking status, etc., but the embodiments are not limited to this. For example, if part of the control related to the soup production system is operated manually or semi-automatically, it is not necessary to provide actuators in all operating sections or sensors in all corresponding measurement sections. It is also possible to omit actuators and sensors in manually operated sections, sections that do not require automatic control because the system is semi-automated, and their corresponding sections. Furthermore, the necessity for automatic control of each section, installation of actuators, and installation of sensors can be changed as appropriate depending on the specifications of the soup production system. Furthermore, it is also possible to change the specifications of the soup production system after delivery, and add, modify, improve, or remove automatic control of each section, installation of actuators, installation of sensors, etc. In order to allow the specifications of the soup production system to be changed according to usage conditions, in each embodiment, automatic control of each part, installation of actuators, installation of sensors, etc. can be added, modified, improved, and removed, thereby realizing flexible response to needs for changing specifications.

[0080] Furthermore, in each embodiment, the configurations of the heating burners, pressure regulating valves, safety valves, operating valves, sensors, and their control devices for controlling the temperature and pressure of the heating device and emulsifying device are merely examples, and the soup production system of each embodiment is not limited to these. For example, the configurations of the heating burners, pressure regulating valves, safety valves, operating valves, sensors, and their control devices for controlling the temperature and pressure of the heating device and emulsifying device can be appropriately selected and configured depending on the specifications of the soup production system of each embodiment, such as fully automatic, partially manual, or semi-automatic. Furthermore, as described above, in each embodiment, the automatic control of each component, the installation of actuators, the installation of sensors, etc. can be added, modified, improved, or removed, thereby flexibly responding to needs for arbitrary changes to the specifications of the soup production system of each embodiment.

[0081] REFERENCE SIGNS LIST 10 Soup production system 11 Management server 12 Delivery system 13 Soup-using store 14 Communication network 15 System controller 16 Communication device 20 Heating device 20c Heating controller 21 Pressure cooker 22 Lid 23 Outer frame 24 Base 25 Lid support member 26 Lid opening / closing actuator 26a Manual operation unit 26c Lid opening / closing controller 27 Pressure cooker support shaft 28 Pressure cooker attitude actuator 28a Attitude manual operation unit 28c Pressure cooker attitude controller 30 Burner 28c Pressure cooker attitude controller 30 Burner 30c Heating controller 31a Soup suction port 31b Soup suction port 32 Soup suction nozzle 32a Nozzle base 32b Nozzle unit 32c Suction hole 32d Suction nozzle connecting pipe 33 Safety valve 33c Safety device 34 Safety discharge valve 35 Sensor 36 Heat monitoring window 40 Emulsifying device 40a Safety device 40b Temperature / pressure controller 40c Emulsifying controller 41 Emulsifying container 41a Lid 41b Lid opening / closing device 41c Base member 42 Heated soup inlet 43 Heated soup discharge nozzle 43a Discharge nozzle attachment part 43b Discharge member 43c Discharge hole 43d Conducting pipe 44 Soup outlet 44a Emulsified soup discharge device 44c Soup discharge controller 45 Steam discharge hole 45a Steam discharge valve 45b Steam discharge filter 46 Discharge port 46a Discharge valve 46c Discharge controller 46s Heated steam regulating valve 47 Oil discharge outlet 47a Oil discharge valve 47c Oil discharge controller 50 Sensor 51 Soup amount display unit 51a Soup amount display unit connection port 52 Heated water inlet 52a Heated water flow valve 53 Shower head 60 Heated soup transfer pipe 60c Soup transfer controller 61 Heated soup transfer valve 61c Heated soup transfer controller70 Emulsified soup return pipe 71 Emulsified soup return valve 71c Emulsified soup return controller 72 Emulsified soup return pump 80 Soup delivery device 80c Soup delivery controller 81 Soup storage container 82 Emulsified soup take-out device 82c Emulsified soup take-out controller 83 Storage container delivery section 83c Storage container delivery controller 84 Storage container sterilizer 84c Storage container sterilization controller 90c Maintenance controller 91c Heated water circulation controller 92c Heated water production controller

Claims

1. A soup production system including a heating device that heats and pressurizes soup, and an emulsifying device that emulsifies the soup, further comprising: a heated soup transfer pipe that transfers the soup heated and pressurized in the heating device to the emulsifying device; an emulsified soup return pipe that returns the soup in the emulsifying device to the heating device; and a control device that automatically controls the production of soup, wherein the control device automatically controls the heating and pressurization in the heating device, the transfer of the heated soup through the heated soup transfer pipe, the emulsification in the emulsifying device, and the return of the emulsified soup through the emulsified soup return pipe.

2. The soup production system according to claim 1, wherein the heating device comprises a pressure cooker, a sensor for measuring at least one of temperature and pressure is provided inside the pressure cooker, and the control device controls the heating and pressure in the heating device based on signals from the sensor.

3. A soup production system as described in claim 2, characterized in that the target values ​​for the heating and pressurization control of the heating device in the control device have an upper limit for the temperature target value that is at least 100°C at 1 atmosphere, and an upper limit for the pressure control target value that is at least a pressure that is at least atmospheric pressure.

4. The soup production system of claim 1, further comprising a pipe for introducing heated steam, a pipe for injecting soup to be added from the outside, or a sensor for measuring at least one of temperature and pressure within the emulsification device, and wherein the control device controls the emulsification of the soup by adjusting at least one of the temperature and pressure of the soup in the emulsification device to adjust the boiling state of the soup.

5. The soup production system according to claim 1, characterized in that the control device controls at least one of the transfer of heated soup through the heated soup transfer pipe and the return of emulsified soup through the emulsified soup return pipe by utilizing the pressure of the soup.

6. The soup production system according to claim 1, wherein at least one of the pressure cooker, the heated soup transfer pipe, the emulsified soup return pipe, and the emulsifying device is automatically cleaned by using cleaning water heated by the heating device.

7. The soup production system according to claim 1, wherein at least one of the heating device and the emulsifying device is provided with a heat insulating coating.

8. The soup production system of claim 1, characterized in that, with regard to the target values ​​of heating and pressurization for emulsification control of the emulsification device in the control device, the lower limit temperature of the target temperature value is the pasteurization temperature, the upper limit temperature of the target temperature value is a temperature lower than the upper limit temperature target value of the heating device, the lower limit pressure of the target pressure value is atmospheric pressure, and the upper limit pressure of the target pressure value is a pressure lower than the upper limit pressure target value of the heating device.

9. A soup production system using the heating device of claim 1, further comprising: a soup removal pipe that removes soup from the heating device; and a control device that controls the heating device, wherein the control device automatically controls the heating and pressurization control in the heating device and the removal of heated soup through the soup removal pipe, wherein the heating device is equipped with a pressure cooker, and a sensor that measures at least one of temperature and pressure is installed inside the pressure cooker, and the control device controls the heating and pressurization in the heating device based on signals from the sensor, and also uses the soup pressure to control at least one of the transfer of heated soup through the heated soup transfer pipe and the return of emulsified soup through the emulsified soup return pipe, wherein the target values ​​for the heating and pressurization control of the heating device in the control device are a temperature target value that exceeds at least 100°C at 1 atmosphere and a pressure target value that exceeds at least atmospheric pressure, and wherein at least one of the pressure cooker and the soup removal pipe is automatically cleaned using cleaning water heated by the heating device.

10. A soup distribution system for distributing soup produced by the soup production system of any one of claims 1 to 9, further comprising: a soup removal unit for removing soup from the soup produced by the soup production system into a soup storage container for storing the soup; and a delivery device for delivering the soup storage container to a distribution destination.

11. A soup manufacturing method using a heating device that heats and pressurizes soup and an emulsifying device that emulsifies the soup, further comprising: a heated soup transfer pipe that transfers the soup heated and pressurized in the heating device to the emulsifying device; an emulsified soup return pipe that returns the soup in the emulsifying device to the heating device; and a control device that automatically controls the production of soup, wherein the control device automatically controls the following steps: a step of controlling heating and pressurization in the heating device; a step of controlling the transfer of the heated soup through the heated soup transfer pipe; a step of controlling emulsification in the emulsifying device; and a step of controlling the return of the emulsified soup through the emulsified soup return pipe.

12. A program for executing the steps of the soup producing method of claim 11 by a computer.

Images