JP6987433B2 - Dried food manufacturing system - Google Patents

Description

The present invention relates to a dried food manufacturing system.

Vegetables that have been dried in the sun, such as dried daikon radish (hereinafter abbreviated as "sun-dried food"), are useful foods in that they have a unique flavor and are excellent in storage stability.
However, sun-dried foods had some unavoidable problems caused by sun-dried foods.

Japanese Unexamined Patent Publication No. 06-169688

JA Miyazaki Chuo-sponsored web page, [online], [Search on May 8, 2017], Internet <URL: http://shop.ja-direct.net/magazine/83/>

The first is the issue of hygiene management.
That is, taking dried daikon radish as an example, after the radish is washed with water supplied from a irrigation canal that can be used near the field (hereinafter, "agricultural water"), it is cut out by a machine (Non-Patent Document 1). ..
This agricultural water itself is water drawn from rivers, etc., not so-called purified water. Therefore, it cannot be said that the safety of agricultural water itself is sufficiently guaranteed, and the current situation is that quality control is rarely performed.
In addition, since cutting is usually done in the field, the work is done in the presence of airborne substances such as soil, volcanic ash, and PM2.5, and the adhesion of airborne substances to the cut out vegetables. Is impossible to prevent completely.
After a series of these operations, sun-drying is performed, but in this case as well, since it is usually performed in the field, in addition to the above-mentioned airborne substances, scattered substances such as bird droppings and leaves should adhere. Often (eg, Figure 9B).

The second problem is that stable production is difficult.
In the case of sun-dried fish, it is carried out during the period when the air is dry and the wind is strong (winter), and the current situation is that it is produced only during this period, so stable production throughout the year is virtually impossible. ..

The third problem is that it is difficult to ensure stable quality.
For example, if it is predicted that it will rain, the sun-drying time will vary, and the sunshine hours, humidity, wind, etc. will also differ, such as having to stop drying early and harvest. As a result, the degree of drying varies, and it is extremely difficult to ensure uniform quality.
In addition, as a result of these, dried daikon radish tends to have different colors, and techniques for making the colors uniform have been developed (Patent Documents 1 and 2).

In recent years, the demand for safety and quality assurance for food has increased, and a method for ensuring safety according to HACCAP has been required, but it is practically impossible for sun-dried food to meet this requirement.
Furthermore, since it is not possible to sufficiently trace the conditions such as temperature and humidity in the manufacturing process and what kind of material was used in what kind of environment, the sun-dried food is of the current quality from this point as well. It has a problem from the collateral standard.
Against the background of the above circumstances, it is an object of the present invention to develop a dried food manufacturing system that is equivalent to sun-dried food and can satisfy the current quality standards.

As a result of diligent research, the inventors completed a series of operations from slicing raw materials to packaging in a semi-closed space, and came up with a system that enables process control, and completed the invention.

The present invention has the following configurations.
The first configuration of the present invention is a receiving unit for receiving raw materials and a receiving unit.
A cleaning unit that cleans the raw materials with purified water,
The sliced part for slicing the raw material after washing,
A drying part that dries the sliced raw material after slicing,
It is equipped with a commercialization department that commercializes dried raw materials after drying.
The sliced part, the dried part, and the commercialized part are configured as a semi-closed space.
It is a dried food manufacturing system in which raw materials are sent out in accordance with the above-mentioned parts.
The cleaning part is
It is equipped with a cleaning device, an receiving door for receiving the raw materials, and an outlet for sending out the raw materials after cleaning.
The sliced part is
It is equipped with a slicing device and a first moving door for moving the sliced raw material.
The dry part is
It is equipped with a drying device and a second moving door for moving the drying raw material.
The commercialization department
It is a dried food manufacturing system characterized by being provided with a weighing device, a packaging device, and a quality inspection device.

The second configuration of the present invention is the dried food according to the first configuration, wherein the quality inspection device includes one or more of a metal detector, an X-ray foreign matter inspection device, and a water content measuring device. It is a manufacturing system.
The third configuration of the present invention is that the drying device is
Drying room and
The opening and closing door that opens and closes the drying chamber, and
A drying lumen portion provided in the drying chamber and capable of vertically installing a plurality of frame-shaped members on which the sliced raw material is placed.
The dried food manufacturing system according to the first or second configuration, comprising: a setting display unit for setting / displaying the temperature or humidity inside the drying chamber.
In the fourth configuration of the present invention, the drying device further includes a data communication unit for transmitting and receiving data in the setting display unit, and the temperature and humidity can be set or monitored by transmitting and receiving data in the setting display unit. The dried food manufacturing system according to the third configuration, which comprises a possible external control terminal.
The fifth configuration of the present invention is described in the third or fourth configuration, which comprises drying the sliced raw material by maintaining the drying apparatus at 40 to 60 degrees for 18 to 25 hours. It is a dried food manufacturing system.

The sixth configuration of the present invention is the dried food manufacturing system according to the first to fifth configurations, wherein the metal used in the semi-enclosed space is stainless steel.

INDUSTRIAL APPLICABILITY According to the present invention, it has become possible to provide a dried food manufacturing system that can meet the current quality standards, which is equivalent to sun-dried food.

The figure which shows the outline of the factory which used the dried food manufacturing system of one Embodiment of this invention. The figure which shows the outline of the data communication in the dried food manufacturing system of one Embodiment of this invention. The figure in the cleaning part of the Example of this invention The figure in the slice part of the Example of this invention The figure in the dried part of the Example of this invention The figure in the commercialization part of the Example of this invention The figure which shows the state of the monitor in the dry part of the Example of this invention, and the example of a condition screen. The figure which shows the state of the worker before performing the work in the Example of this invention. The figure which shows the appearance of the manufactured dried food and the sun-dried food compared in the Example of this invention.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. However, the following embodiments are merely examples that embody the present invention, and the present invention is not limited thereto.

<< I. Overview of dried food manufacturing system >>
In the dried food manufacturing system of the present invention, a receiving part, a washing part, a slicing part, a drying part, and a commercialization part are essential components, and raw materials are sent out in one direction in accordance with each of these parts. That is, the raw material is finalized as a product by advancing in a direction in which the cleanliness of the raw material is further enhanced or not impaired.

In the dried food manufacturing system of the present invention, each part except the receiving part and the washing part is configured as a semi-closed space. In the present invention, a semi-closed space is defined as a space with sufficiently high airtightness in which contact with the outside is minimized by doors and ducts for moving people and things.
Further, in the semi-closed space, the metal used for the device or the like is preferably stainless steel. According to such a preferable configuration, it is possible to extremely reduce the risk of metal pieces being generated due to work or the like, and it is possible to almost prevent the generation of defective products due to metal contamination.

The receiving unit functions to receive raw materials. The receiving unit is not particularly limited as long as it fulfills such a function, and may have various configurations.
The receiving section may typically be a platform-like open space having a certain height so that it can be easily loaded and unloaded from a truck or the like that carries raw materials.
When working, you can wear normal work clothes.

The cleaning unit functions to clean the raw materials received by the receiving unit with purified water or chemicals. Since the accepted raw material has a certain weight and size, the cleaning unit needs to have a door (reception door) for receiving the raw material. In addition, since the raw material after cleaning is sent to the sliced portion, which is a semi-closed space, as it is through the outlet, it is necessary to ensure a certain degree of cleanliness in the cleaning portion. The cleaning unit is not particularly limited as long as it is provided with such a function, a reception door, and a delivery port, and may have various configurations.
The cleaning unit may typically have a receiving door for receiving raw materials, and may be provided with a water supply for supplying purified water and a cleaning device inside. In addition, the cleaning unit may be configured to have an outlet that allows the raw material to be transferred to the subsequent slicing unit on a belt conveyor or the like as it is after cleaning the raw material.
It is not always necessary to wear dust-proof clothing when performing work, and it is sufficient to wear work clothes that maintain a certain degree of cleanliness.

The slicing part functions to slice the raw material after washing. In addition, since the sliced portion accumulates the sliced raw material after slicing to a certain extent and then moves it to the subsequent drying portion, it is necessary to provide a first moving door for that purpose. The slice portion is not particularly limited as long as it has such a function and the first moving door, and may have various configurations.
The slicing portion may typically be configured to include a slicing device and various equipment for accumulating and moving sliced raw materials after slicing in a semi-closed space. Regarding the sliced raw material after slicing, for example, the sliced raw material is placed on a frame-shaped member (commonly known as “Ebirah”, FIG. 5l) and placed on a table (Fig. 4f) on which a plurality of shrimp can be placed. It may be moved to the dry part.
Since the sliced part is a semi-closed space, it is necessary to wear dustproof clothing when performing the work.

The drying part plays a role of drying the sliced raw material. In addition, since it is necessary to move the dried raw material after the drying is completed to the subsequent commercialization section, it is necessary to provide a second moving door for that purpose. The drying portion is not particularly limited as long as it has such a function and a second moving door, and may have various configurations.
The drying section may typically be configured to be equipped with a drying device in a semi-closed space. It is preferable that the drying device is arranged on one side or both sides of the drying part. According to such a preferable configuration, it is possible to secure a space for working and a flow line.
Since the dry part is a semi-closed space, it is necessary to wear dustproof clothing when performing the work.

The drying device includes a drying chamber, an opening / closing door for opening and closing the drying chamber, and a drying lumen where a plurality of frame-shaped members in which the sliced raw material is placed can be installed in the vertical direction. ， It is preferable to have a setting display unit for setting and displaying the temperature or humidity inside the drying chamber.
According to such a preferable configuration, the sliced raw material can be efficiently dried and managed, and the performance of the dried food manufacturing system of the present invention can be improved. That is, according to such a preferable configuration, for example, when the dryness of the dried food is excessive, a slice raw material is newly installed at the bottom of the drying cavity of the drying device to circulate the air in the drying cavity internally. This makes it possible to alleviate the dryness of dried foods and adapt them to the desired dryness.

In addition, the drying device may further include a data communication unit for transmitting and receiving data in the setting display unit, and an external management terminal capable of setting or monitoring temperature and humidity by transmitting and receiving data in the setting display unit. preferable.
According to such a preferable configuration, the drying apparatus can be monitored and managed not only from the inside but also from the outside, and the dried food manufacturing system of the present invention can be more efficiently managed and managed.
Examples of such a configuration include the configuration shown in FIG. 2. That is, the dried food manufacturing system of the present invention including the drying device is configured as a factory, and this is monitored and managed by an external management terminal via an internet line. This makes it possible to trace the food manufacturing process after the fact and detect the occurrence of defects at an early stage.

The drying device can change the settings such as temperature as appropriate in consideration of the target raw material and manufacturing time, but typically, it should be maintained at 40 to 60 degrees for 18 to 25 hours. Therefore, the sliced raw material may be dried.
In the present invention, when radish is used as a raw material, the temperature is preferably 55 degrees or less. That is, the temperature of 55 degrees in drying is a temperature having a critical significance for the discoloration of the produced dried radish food, and by setting it to 55 degrees or less, the discoloration of the dried radish food can be prevented and the quality can be prevented. It has the effect of making it possible to stabilize and improve the temperature. In this case, the drying may be performed at a temperature of 40 to 55 degrees to 50 to 55 degrees for 18 to 20 hours as a guide.

The commercialization department functions to commercialize the dried raw material after drying. The commercialization unit is not particularly limited as long as the dry raw material can be commercialized, and may have various configurations. That is, the commercialization unit can appropriately change its configuration and mode according to the specifications of the final dried product.
For example, when the final dried product is packed in a bag, the commercialization unit may be provided with a measuring device for dried raw materials, a packaging device for the dried raw materials, and a quality inspection device for dried foods after packaging. ..
In addition, the quality inspection can be performed by one or more of metal detection, X-ray foreign matter inspection, and water content measurement, but the quality inspection is not limited to these. Other items can be added according to the product specifications and the requirements of the business partner.
Since the commercialization section is a semi-closed space, it is necessary to wear dustproof clothing when performing the work.

The commercialization unit may be provided with a second outlet for sending out the product after performing various inspections. As a result, it is possible to carry out the work for shipping by sending the product from the commercialization unit, which is a semi-closed space, to the non-semi-closed space. That is, it can be provided with a boxing section for packing and a shipping section for shipping and loading.

The dried food manufacturing system of the present invention is provided with the above-mentioned series of configurations, and makes it possible to manufacture dried foods that guarantee the current quality standards.
The raw materials used are not particularly limited as long as they can be applied to a series of configurations, but vegetables can be preferably used as raw materials, and more suitable vegetable raw materials include radish, sweet potato, burdock, and carrot. Can be used.

<< II. Embodiment >>
FIG. 1 shows an outline of a factory using the dried food manufacturing system according to the embodiment of the present invention. In addition, FIG. 2 shows an outline of data communication in the dried food manufacturing system.

[Raw material acceptance]
As shown in FIG. 1, the receiving of the raw material is performed in the receiving unit 1. The receiving section 1 is a platform-like open space having a certain height, and is designed to be able to receive raw radishes and the like, which are raw materials for dried vegetables loaded on trucks and the like.

[Washing of raw materials]
Cleaning of the raw material is performed in the cleaning unit 2. The received raw material is delivered to the cleaning unit 2 through the receiving door 2a, and the raw material is washed with purified water or a chemical solution containing a chemical. Further, the cleaning is performed by the cleaning device 2b, and the raw material after cleaning is sent out to the slice portion 3 which is a semi-closed space through the delivery port 2c by a belt conveyor or the like.

[Raw material slice]
The slice of the raw material after washing is performed in the slice portion 3. In the slicing section 3, the sent raw material is sliced by the slicing device 3a. The sliced raw material after slicing is distributed and placed on a frame-shaped member (net-like box, shrimp), and after accumulating a certain number, it is also a semi-closed space through the first moving door 3b by a dedicated moving device. It is moved to the drying unit 4.

[Drying sliced raw material]
The drying of the sliced raw material after slicing is performed in the drying unit 4. In the drying unit 4, five drying devices 4a are arranged on both sides of the room, for a total of ten drying devices 4a, thereby securing a space for work and a flow line. Then, a plurality of frame-shaped members in which the sliced raw material is placed are installed in the vertical direction in the drying lumen of the drying chamber of the drying device 4a, and the opening / closing door is closed to dry the sliced raw material.
The temperature and humidity in the drying chamber are all monitored, and when the humidity in the drying chamber reaches a certain value, it is possible to confirm that the drying is completed. After the drying is completed, the dried raw material is moved to the commercialization unit 5, which is also a semi-closed space, through the second moving door 4b.
The drying device 4a further includes a setting display unit 4c for setting and displaying the temperature or humidity inside the drying chamber. Further, the drying device 4a includes a data communication unit 4d for transmitting and receiving data of the setting display unit 4c, and the dried food manufacturing system of the present embodiment displays data in the setting display unit 4c as shown in FIG. It is equipped with an external management terminal such as a tablet terminal 6a and a general-purpose computer 6b that can set or monitor temperature and humidity by transmitting and receiving. As a result, the temperature and humidity data inside the drying room are stored and shared in the external management terminal via the Internet line.

[Weighing dry raw materials, packaging, quality inspection]
A series of processing (commercialization) of the dried raw material after drying is performed in the commercialization unit 5. A weighing device (not shown), a packaging device 5a, a metal detector 5b, and an X-ray foreign matter inspection device 5c are arranged in the commercialization unit 5. After various inspections have been performed, the product is sent out to the boxing portion 7 which is a non-quasi-closed space through the second delivery port 5d by a belt conveyor or the like.
A shipping unit 8 having a certain height is provided adjacent to the boxing unit 7 so that products such as dried vegetables can be loaded on a truck or the like.

Hereinafter, the dried food manufacturing system and the like of the present invention will be described in detail using examples. However, it goes without saying that the present invention should not be construed as being limited to the embodiment.

<< I. Factory using dried food manufacturing system >>
The state of the factory using the dried food manufacturing system will be described with reference to FIGS. 3 to 8. Here, the state of producing dried food made from radish is shown.

1. 1. FIG. 3 is a diagram of the cleaning unit. FIG. 3a shows the state of raw radish, which is the accepted raw material, and FIG. 3b shows the state of the cleaning device.
(1) The raw radish shown in Fig. 3a was brought in by a farmer. Normally, raw radish in this state is peeled and is in a state of being primary washed with agricultural water. In other words, it cannot be said that the deposits such as soil have been completely washed.
(2) This raw radish is washed with purified water using the washing device shown in Fig. 3b. In this case, if necessary, sterilization is performed by washing with a chemical solution.

2. 2. FIG. 4 is a diagram of the sliced portion. FIG. 4c shows the state of the delivery destination after cleaning, FIG. 4d shows the state of the slicing work, FIG. 4e shows the state of the slicing device, FIG. 4f shows the state of the table, and FIG. 4g shows the state of the first moving door leading to the drying part. Each is shown.
(1) The tip of the washing device is connected to the delivery port provided in the washing section, and the washed raw radish is sent from the delivery destination to the plastic tank shown in FIG. 4c.
(2) Although Fig. 4c shows the state where the work is not performed, when the work is performed, as shown in Fig. 4d, the bottom of the plastic tank is covered with a net and filled with purified water. Then, the washed raw radish is sent out.
(3) As shown in FIG. 4d, the raw radish raw material sent out to the plastic tank is sliced by an operator through a slicing device. That is, the raw radish raw material is put into the tubular part of the slicing device, sliced, and sent out by the belt conveyor.
(4) The sliced raw material is placed in a net-like box (frame-shaped member, commonly known as "Ebirah", see, for example, FIG. 5l). Approximately 10 kg of sliced raw material is allowed to stand for each shrimp.
(5) Fig. 4f is a table on which the shrimp is placed. This platform has a structure that allows multiple Ebirah to be placed on the front, back, top, and bottom, and is equipped with a rotating roller at the bottom, so it can be easily moved.
(6) After all the steps of the table are filled with shrimp, the whole table is moved from the sliced part to the drying part through the first moving door shown in FIG. 4g, and the subsequent work is performed.

3. 3. FIG. 5 is a diagram of the dried portion. 5h shows how the drying devices are arranged, FIG. 5i shows the appearance of the drying device, and FIGS. 5j and 5k show the inside of the drying chamber.
(1) As shown in FIG. 5h, the drying device is arranged on the wall side of the drying part. In addition, a monitor (setting display unit) as shown in FIG. 5i is provided at the front of the door of each drying device so that drying conditions can be set and monitored.
(2) As shown in FIGS. 5j and 5k, the inside of the drying chamber is provided with a drying lumen, and the shrimp can be installed by opening the opening / closing door.
(3) After drying, as shown in FIG. 5l, the sliced raw material has a dry appearance due to the effect of an extremely low water content, and its weight is reduced from about 10 kg to about 700 g.

4. FIG. 6 is a diagram in the commercialization section. FIG. 6m shows the state of the delivery part (second moving door) from the drying part, FIG. 6n shows the state of the packaging device, FIG. 6o shows the state of the packaging work, FIG. 6p shows the state of the metal detector, and FIG. 6q shows the state. It shows how the products are carried out after the inspection.
(1) The dried slice raw material is sent to the commercialization section through the delivery section (second moving door) shown in FIG. 6 m.
(2) The dried slice raw material is packed in a bag while being degassed by the packaging device shown in FIG. 6n. At this time, the operator also performs a visual inspection for contaminants.
(3) The packaged product is inspected for metal fragments inside by a metal detector (Fig. 6p) or an X-ray foreign matter inspection device.
(4) As shown in Fig. 6q, the packed product confirmed to be normal by inspection is sent to the boxed part through the delivery part (second moving door). The delivered bag-packed products are packed in boxes and shipped.

5. 7r and 7s show the state of the monitor provided in the drying portion.
(1) The monitor can manage and monitor the 10 drying devices arranged in the drying section.
(2) In FIG. 7r, a screen for selecting a drying device is displayed, and in FIG. 7s, a screen for monitoring the conditions of the selected drying device is displayed.
(3) As illustrated in Fig. 2, these data can communicate bidirectionally with the management server via the Internet line, and all management data and monitor data can be shared.

6. 7t to 7v show an example of a condition screen when drying the drying device.
(1) Fig. 7t is a program related to temperature setting, in which the temperature is raised to 55 ° C. in the first step, and the water content is set to 10 ± 2% over 19 hours.
(2) Fig. 7u shows the setting of the degree of opening and closing of the damper for taking in the outside air.
(3) FIG. 7v is a screen display during normal operation.

7. FIG. 8 shows the state of the worker before performing the work.
(1) As shown in Fig. 8w, the worker is supposed to enter his / her name when entering / leaving the room, which indicates who entered / exited the work area when and how. It is possible to manage who did the work.
(2) As shown in FIGS. 8x and 8y, after changing into dust-proof clothing, the worker carefully cleans the tip of the elbow and disinfects with alcohol.
(3) As shown in Fig. 8z, when entering the work area, wash the whole body with an air shower and then enter the work area.

<< II. Comparison between the dried food of the present invention and the sun-dried food >>
1. 1. The dried food of the present invention was produced under the following conditions.
(1) The temperature of the drying chamber is raised from room temperature to 55 ° C over 1 hour, and then maintained for 5 hours.
(2) Lower the temperature from 55 degrees to 50 degrees and then maintain it for 10 hours.
(3) Lower the temperature from 50 degrees to 5 degrees and then maintain it for 3 hours.

2. 2. FIG. 9 shows a comparison of the appearances of the manufactured dried food and the sun-dried food.
(1) The dried food of the present invention had an overall white appearance (Fig. 9A), and there was no suspension in the reconstitution liquid after reconstitution with water (Fig. 9C). ..
(2) On the other hand, the sun-dried food had a brownish appearance as a whole, and was mixed with what seemed to be plant fragments (Fig. 9B). Furthermore, it was found that the reconstitution liquid after reconstitution with water contained suspension and particles that could not be discerned by appearance (Fig. 9D).
3. 3. From these results, it was found that the dried food of the present invention can be produced as a clean and stable quality product with no or extremely little contamination with particulate matter, etc., as compared with the sun-dried food. ..

1 Receiving part 2 Cleaning part 2a Receiving door 2b Cleaning device 2c Outlet 3 Slicing part 3a Slicing device 3b First moving door 4 Drying part 4a Drying device 4b Second moving door 4c Setting display part 4d Data communication part 5 Commercialization part 5a Packaging device 5b Metal detector 5c X-ray foreign matter inspection device 5d Second outlet 6a Tablet terminal 6b General-purpose computer 7 Boxing section 8 Shipping section

Claims (2)

The receiving department that accepts raw materials and
A cleaning unit that cleans the raw materials with purified water,
The sliced part for slicing the raw material after washing,
A drying part that dries the sliced raw material after slicing,
It is a dried food manufacturing system equipped with a commercialization department that commercializes dried raw materials after drying.
The receiving section and the cleaning section, the slicing section, the drying section, and the commercialization section are arranged in distinct spaces, and are arranged in a separate space.
The sliced part, the dried part, and the commercialized part are
In each space where each part is placed, the connection with the outside is a door for people to enter and exit,
Doors or outlets for receiving or sending raw materials, ducts, or any of these
Limited and
The metal used inside the space is limited to stainless steel.
The cleaning part is
The cleaning device, the receiving door for receiving the raw materials from the receiving unit, and the raw materials after cleaning are sliced.
Equipped with an outlet for sending out to the section
The sliced part is
It is equipped with a slicing device and a first moving door for moving the sliced raw material to the drying section.
The dry part is
It is equipped with a drying device and a second moving door for moving the drying raw material to the commercialization section.
The drying device
Drying room and
The opening and closing door that opens and closes the drying chamber, and
A stainless steel frame-shaped member provided in the drying chamber and in which the sliced raw material is placed is
It is possible to install multiple in the vertical direction, and by providing a rotating roller at the bottom
， Stainless steel frame-shaped member table that can be moved between the drying chamber and the slice part ，
A setting display unit that sets and displays the temperature or humidity inside the drying chamber, and
A data communication unit that sends and receives data from the setting display unit, and
By sending and receiving data in the setting display unit, temperature and humidity can be set or monitored.
It consists of an external management terminal that can be used.
In addition, multiple stainless steel frame-shaped member stands provide flow lines on one or both sides of the drying chamber.
Arranged in a secured state
The commercialization unit includes a weighing device, a packaging device, and a quality inspection device .
As the quality inspection device, a metal detector, an X-ray foreign matter inspection device, and a water content measuring device are used.
Prepare,
A dried food manufacturing system characterized in that raw materials are sent out in the order of the receiving section, cleaning section, slicing section, drying section, and commercialization section, and the temperature and humidity can be set and monitored via the Internet. The dried food manufacturing system according to claim 1, wherein the sliced raw material is dried by maintaining the sliced raw material at 40 to 60 degrees for 18 to 25 hours in the drying device.

Images