JPH072081B2 - Cutting time control method and apparatus in cheese manufacturing process - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention relates to a cheese manufacturing process for controlling a cutting device that cuts and stirs cheese curd during optimum formation in a curd tank in a cheese manufacturing process. The present invention relates to a cutting timing control method and device in a process.

(Prior art) In cheese production, pasteurized milk is first placed in a curd tank, and a lactic acid bacterium starter and milk-clotting enzyme (eg rennet) are added to this while stirring at high speed, and the coagulated milk is controlled while controlling stirring. Form a card that is. Next, the curd is cut at a low speed until it becomes a constant particle, and water is released from the curd by slow stirring or heating treatment (change in syneresis) to form curd particles having a predetermined water content.
Furthermore, while adjusting the final water content of the curd particles separated and collected from the mixture of the free water (whey) and curd particles to the final moisture content, the curd particles are molded into a certain shape, and finally aged after salting to give the final cheese product. obtain.

In cheese manufacturing, the unit operation that has the greatest effect on cheese quality and yield is the coagulation process, and in particular, the specific judgment method of the card cutting time is handed down as manufacturing know-how, and conventionally this is the human senses. And relied on experience.

However, when cheese is produced on an industrial scale, it is often produced using a large and closed type coagulation tank. In this case, it is difficult for humans to measure with the five senses, and the coagulation treatment that is optimal for yield and product quality is performed. We could not manage the process.

To solve this problem, Japanese Patent Publication No. 47-661 provides a method and a device that can be rapidly operated by using a mixture of milk and whey. However, although the card is collected in the form of small particles, it is difficult to clean the equipment, and the recovery rate of the card changes depending on the dialysis time, which makes it difficult to control the water content of the card and affects the quality. As a practical method, it has not reached widespread use in manufacturing sites. for that reason,
The substantial progress in the manufacturing process is only that the cheese vat method, which is based on batch processing, is changed to the tank method.

However, if card management is made possible by device control, cheese processing can be fully automated even in batch processing.

Therefore, the applicant of the present invention has proposed a device for measuring the solidification state of cheese curd in JP-A-61-169742.

This proposal takes out a sample and puts it into a vibration type measuring instrument to measure the coagulation state, but there is a problem that the card is destroyed in the measurement, and it was not suitable for in-line measurement premised on continuous measurement.

Therefore, the present applicant measured the equilibrium temperature during heating of a linear heating element that is in thermal contact with milk in Japanese Patent Publication No. 63-41535, and has a one-to-one correspondence with the heat transfer coefficient on the surface of the heating element. We proposed an automatic measurement and management method for the card making process that directly measures the time when milk coagulation starts from the change in the equilibrium temperature during heating of the linear heating element and determines the time when the card is cut.

However, the present invention relates to a measuring method, and does not specifically disclose a control system in manufacturing.

(Problems to be solved by the invention) As described above, the conventional technology manages the cheese manufacturing process by using the human five senses and experience, and the whole cheese manufacturing process using a sensor that can measure milk coagulation change inline. There were no suggestions for automated systems. The present invention relates to the method of Japanese Patent Publication No. 63-41535 previously proposed by the applicant, and utilizes the signal of a viscosity measuring sensor attached to the curd tank to optimize the control of the stirring and cutting device of the curd tank. The present invention provides a method and apparatus for automatically controlling the cutting time of a curd in a cheese manufacturing process.

(Means for Solving the Problem) Therefore, the temperature is supplied to the curd tank based on the difference between the temperature of the measurement sensor that is in thermal contact with the milk and the temperature of the milk measured by the measurement sensor or a separate temperature detection sensor. It is possible to continuously detect changes in the viscosity of milk as changes in the heat transfer coefficient, and use the trowel to determine when the solidified milk should be cut in the processing device and control the stirring / cutting device in the curd tank. A cutting time control method in a characteristic cheese manufacturing process was configured.

Further, in the arithmetic processing unit, a signal is transferred by the arithmetic processing unit based on the difference between the temperature of the measurement sensor that is in thermal contact with the milk and the temperature of the milk measured by the measurement sensor or a separate temperature detection sensor. Rate, the change in the heat transfer coefficient is monitored by the comparison processing unit, and the corresponding output result is derived from the storage device that stores a lot of comparison data in advance, and the sensor output calculation unit and the output unit Controls the current supply to the measuring sensor that is in thermal contact with the milk according to the output result,
A cutting time control method in a cheese manufacturing process is configured, in which a rotation driving of the stirring / cutting device is instructed from an output result of the comparison processing part in the stirring / cutting device output calculation part and the output part thereof.

And, as preferably used in the above method, a measurement sensor which is in thermal contact with milk, and a measurement sensor or a separate temperature detection sensor and an arithmetic processing unit, the detection temperature of both sensors The viscosity of the milk supplied to the curd from the milk is continuously detected as a change in heat transfer, and the change in the heat transfer coefficient is monitored in advance with a calculation unit that determines when the solidified milk is cut. A comparison processing unit that guides a corresponding output result from a storage device that stores comparison data, a sensor output calculation unit that controls current supply to each measurement sensor that thermally contacts milk according to the output result of the comparison processing unit, and the same. Cheese manufacturing consisting of an output unit, a stirring / cutting device output calculation unit for instructing rotation drive of the stirring / cutting device from the output result of the comparison processing unit and its output unit, and an input / output unit for peripheral equipment And it constitutes what cutting comprising timing control device in degree.

(Effect of the invention) According to the present invention, in cheese production, the viscosity change of milk in the curd tank is continuously measured in-line without destroying the structure of milk, and the cutting process of the card at the optimal time is performed by a human. It can be automatically carried out without requiring judgment by the five senses or experience, and can greatly contribute to the improvement of cheese quality and yield.

Further, according to the present invention, it is possible to automate human judgment errors and individual differences, eliminate the difference in quality between batches in batch production, arrange a plurality of curd tanks, and measure the viscosity of each curd tank. It is possible to configure an automated large-scale process by managing a plurality of curd milk with a single arithmetic processing unit that arithmetically processes the signal of (1) in time sharing.

(Example) The example which implements this invention concretely is demonstrated based on drawing.

FIG. 3 shows an example of the curdling tank (1) used in the present invention, in which the milk supply / discharge port (2) is provided at the bottom on the left side wall of the tank (1), 2 above the tank
A motor and a speed reducer, which constitute a drive unit (4) of a stirring / cutting device having one stirring / cutting device (3), and a rail (5) for suspending and supporting them movably are arranged.

Although the upper part of the tank of the embodiment is described as an open type,
Nowadays, there is also a sealed type.

As shown in FIG. 4, the stirring / cutting machine (3) is provided with a large number of stirring / cutting blades (6), and the front surface of these stirring / cutting blades (6) has a cutting blade (7) having an acute angle. ), And the back surface is a flat stirring surface (8) (see FIG. 5). Then, the stirring / cutting machine (3) functions as a stirring device during reverse rotation and a cutting device during forward rotation, and the motor and decelerator, which are its rotation drive unit (4), run along the upper rail (5). By reciprocating from one end to the other end of the tank (1), the stirring / cutting machine (3) also moves together, and stirring / cutting is performed in the entire tank.

The agitating / cutting machine may be one in which one constitutes a cutting blade and one constitutes a stirrer in pairs.

At an appropriate position on the front side wall of the tank (1), a measuring sensor (S) for detecting the curdling state by a viscosity change, or the sensor (S) and a milk temperature measuring sensor (S ') are attached.

The jacket (9) is a place for supplying hot water, cold water, steam or the like for heating and cooling.

In the curdling tank (1) as described above, after feeding milk, rennet or the like containing calcium chloride, starter lactic acid bacteria and curdling oxygen chymosin is added while mixing and stirring. Then, the stirring is stopped and the change in coagulation that occurs subsequent to the enzyme reaction is measured in-line, and when the optimum coagulation state is reached, the cutting device is driven to cut the card.

Furthermore, stirring is continued while heating to promote the separation of water (whey) from the curd particles, and when the water content in the curd particles reaches a predetermined value, the content consisting of the mixture of curd particles and whey is discharged. After separating the curd from the whey, the curd is shaped into a certain shape by a molding machine and then subjected to salting treatment and aging change to obtain a final cheese product.

An example of control according to the present invention will be described below based on a cheese manufacturing process using two curdling tanks (1a) and (1b).

FIG. 1 shows that the measurement sensors (Sa) (Sb) of the two curdling tanks (1a) (1b) input signals to the arithmetic processing unit (11) through the interface (10) by multitasking. After that, the current control output signals of the measurement sensors (Sa) (Sb) and the drive control output signals of the cutting device (3) of the curd tanks (1a) (1b) are instructed to each device of the drive unit (4). 5 is a flowchart showing an embodiment of the present invention.

The present invention is not limited to the case where two curdling tanks are controlled as described above, and the same can be applied to the case where there is one curdling tank or three or more curdling tanks. In addition, the signal of each measurement sensor in FIG. 1 is the temperature of the measurement sensor (Sa) (Sb) that is in thermal contact with milk and the temperature of the measurement sensor (Sa) (Sb) or a separate temperature sensor. It is the milk temperature measured by (S'a) and (S'b). When the separate sensors (S'a) and (S'b) are used for measuring the milk temperature, the temperature is further input to the arithmetic processing unit via the interface.

In this flowchart, the arithmetic processing unit (11) is the second
An arithmetic processing unit (12) that converts the data input as shown in the figure into a viscosity index value such as heat transfer coefficient, and compares the heat transfer coefficient with past heat transfer coefficient to grasp the change state and set it in advance. Based on the results of the comparison processing unit (14) and the comparison processing unit (14) that calls the output conditions for the output from the data in the storage device (13), the measurement sensor (Sa) (Sb) or (S) that is in thermal contact with the milk. A sensor output calculation unit (15) and its output unit (16) for calculating and outputting an output instruction for controlling the current for keeping the amount of heat generated by the heat generating device'a) (S'b) constant, and a stirring / cutting device ( 4a) (4b) Card The stirring / cutting machine output calculation unit (17) and its output unit (18) that calculate and output the output instruction that controls the drive at a speed that follows each condition of moisture and coagulation It is configured.

Each measuring sensor (Sa) (Sb) or (S'a) (S '
The temperature change in b) or the calculated heat transfer coefficient is stored in the storage device (13) over time and displayed on the display (19) to continuously and directly monitor the viscosity change inside the curd tank. While being able to do it,
The printer (20) is in a state where recording can be left by instructing printout output.

Although not shown, the storage device (13) further stores the sensor output status and the cutting device drive control status so that the transition of data and the drive status of each control device can be checked at any time. In addition, a method of controlling the measurement sensor (S) that comes into thermal contact with milk, which is considered from the confirmation of the situation,
The control method such as the rotation speed of the stirring / cutting device and the driving timing can be instructed to be changed through the input device (21).

The storage device (13) not only stores viscosity index values such as heat transfer coefficient and temperature data of each sensor, but also stores output conditions corresponding to each calculation program and data. Is being input / output accordingly.

Further, the arithmetic processing device configured as described above is capable of processing the signals of a plurality of viscosity measurement sensors in a time-sharing manner, but one for each viscosity measurement sensor or one for several sensors. Multiple units may be provided depending on the number of units.

When manufacturing a plurality of types of cheese in a plurality of curd tanks at the same time, it is better to configure an arithmetic processing unit for each type of cheese.

In this case, peripheral devices (displays, storage devices, etc.) may be provided correspondingly, or one set of peripheral devices and a plurality of arithmetic processing units may be connected in parallel to share the peripheral devices. .

By the way, as each sensor used in the present invention, a heating element sensor composed of a thin metal wire as disclosed in JP-A-62-200673 previously disclosed by the present applicant can be preferably used. . Therefore, the present invention detects the temperature of milk and the temperature of the heating element sensor, compares the temperature difference or the change of the heating element temperature over time, and detects the viscosity change of milk from these changes. When the viscosity of milk changes, the amount of heat transferred from the heating element sensor to milk changes,
Since the temperature of the heating element is changed, the change in the temperature of the heating element sensor is detected to detect the change in the viscosity of the milk.

That is, the heat transfer coefficient α is known to be related to the following equation α = Q / S (Θ _S −Θ ∞) Q: sensor calorific value S: sensor surface area Θ _S : sensor surface temperature Θ ∞: milk temperature. Therefore, there is an inverse relationship between the temperature difference of the sensor and the heat transfer coefficient. Further, it is known that the temperature difference of the sensor and the viscosity have a predetermined proportional relationship.

Therefore, as shown in FIG. 6, it is possible to determine the time of cutting by measuring the temperature of the heating element sensor over time.

The sensor surface temperature Θ _S was determined by the applicant of the present invention as disclosed in JP-A-62-
As disclosed in Japanese Patent No. 51520, it can be known from the fact that it has a fixed functional relationship with the temperature of the heating element sensor, which is easily calculated from the resistance value of the heating element sensor.

The start time of milk coagulation is determined from the temperature difference and the heat transfer coefficient thus obtained, and the drive of the stirring / cutting device is controlled.

FIG. 6 is a graph showing the time-dependent transition of the temperature of the heating element sensor measured in the present invention. As a result, the state of viscosity change in the curdling tank is continuously measured in-line as described above. It will be.

As shown in this graph, the temperature change of the heating element sensor in the tank is continuously measured, the viscosity change of milk is detected from the temperature, and the stirring / cutting device and heating / cooling control are performed according to the change. Automatically, it becomes possible to automate the entire cheese manufacturing process.

Needless to say, the change in viscosity can be known from the difference between the temperature of the heating element sensor and the temperature of milk, and can also be known from the value calculated as the heat transfer coefficient.

With the above, it becomes possible to automate the process based on the in-line measurement of the change in the milk coagulation in the curd tank, and the optimum cutting / stirring device according to the change in the viscosity of the milk without intervening the judgment of the human senses and experience. Control of the
A means for automatically controlling the cheese manufacturing process is configured, and a large scale manufacturing process can be realized.

[Brief description of drawings]

FIG. 1 is a flow chart showing the configuration of the present invention, FIG. 2 is a flow chart of an arithmetic processing unit, FIG. 3 is a perspective view of a curd tank, FIG. 4 is a partially enlarged view of a stirring / cutting machine, and FIG. -The enlarged cross-sectional view of the cutting blade, and Fig. 6 are graphs showing the temperature change of the heating element sensor in the curdling tank over time.

Claims (3)

[Claims] 1. A viscous change of milk supplied to a curd tank based on the difference between the temperature of a measuring sensor in thermal contact with milk and the temperature of the milk measured by the measuring sensor or a separate temperature detecting sensor. Continuously detect changes in heat transfer coefficient,
A method of controlling a cutting time in a cheese manufacturing process, comprising: determining a cutting time of coagulated milk in an arithmetic processing device based on the trowel to control an agitating / cutting device of a curdling tank. 2. In the arithmetic processing unit, the arithmetic processing unit outputs a signal based on the difference between the temperature of the measurement sensor that is in thermal contact with the milk and the temperature of the milk measured by the measurement sensor or a separate temperature detection sensor. Is calculated as the heat transfer coefficient, the change in the heat transfer coefficient is monitored by the comparison processing unit, and the corresponding output result is derived from the storage device that stores a lot of comparison data in advance, and the comparison is made by the sensor output calculation unit and its output unit. The current output to the measurement sensor that is in thermal contact with milk is controlled by the output result of the processing unit, and the stirring / cutting device output calculation unit and its output unit drive the rotation of the stirring / cutting device based on the output result of the comparison processing unit. The cutting time control method in the cheese manufacturing process according to claim 1, wherein a command is issued. 3. Viscosity of milk supplied to a curd tank from the temperature detected by both of the sensors, the temperature sensor which is in thermal contact with the milk, the temperature sensor or a separate temperature detection sensor, and an arithmetic processing unit. A change is continuously detected as a change in heat transfer, a calculation unit that determines when to cut solidified milk, and a storage device that monitors the change in the heat transfer rate and stores a lot of comparison data in advance. A comparison processing unit that guides the output result, a sensor output calculation unit that controls the current supply to each measurement sensor that thermally contacts the milk according to the output result of the comparison processing unit, and its output unit, and the output of the comparison processing unit A cutting machine control device in a cheese manufacturing process, which includes an agitation / cutting device output calculation unit for instructing rotation driving of the agitation / cutting device from the result and an output unit thereof, and an input / output unit for peripheral devices.