JPH07255366A - Production of dried fish and apparatus therefor - Google Patents

Abstract

PURPOSE:To automate the production of dried fishes, improve the quality of the product and shorten the working hours and reduce the occurrence of overdried and insufficiently dried products without relying on worker's experiences and perceptions. CONSTITUTION:Attention is paid to the constitution of general components of the fishes to be dried and the changes in their body weight at the initial stage of drying to set automatically the drying conditions and adjust the time required, when the desired drying degree is attained. Further, a drying model of linear differential equations expressing the drying properties of fishes is used to calculate the time from the state where the fishes vary in their body weight at the initial stage of the drying to the desired degree of drying and set the drying conditions.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for producing dried fish products, and in the process of drying fish by artificial drying in the field of fish processing, the size of fish bodies, the composition of general components and the weight of the initial stage of drying. Focusing on fluctuations, it sets the drying conditions of fish and controls the equipment, realizes automation in the production of dry fish products, especially salted and seasoned dry products, and further improves product quality. It is intended to reduce working hours.

[0002]

2. Description of the Related Art Cold air drying or hot air drying is usually used in the process of producing dried fish products in today's fish processing industry. In these drying methods, cold air or hot air generated from a refrigerator / dehumidifier, a burner, or the like is used, and various drying conditions are controlled to dry fish until a desired product is obtained. At that time, the drying conditions such as the temperature inside the dryer or the drying chamber which is appropriately set before or during the drying are used as control elements to control the PI.
D control or sequence control is applied. However, the above-mentioned conventional technique still has many problems to be solved, that is, the following problems. ． The drying conditions are determined based on the raw material conditions such as fish species and fish body size, and the experience and intuition of the operator regarding the product variety. Therefore, a misunderstanding sometimes occurs, and an overdried product or an underdried product is manufactured, and it is not easy for an inexperienced worker to set the drying condition. ． During the drying, the period until reaching the desired finished state with the purpose of preventing the production of over-dried products and under-dried products,
It is necessary for the operator to successively check the dry state by visual inspection and tentacle inspection. Therefore, the operator's restraint time is long, and the determination of the finish largely depends on the operator's determination, so that it is not easy to produce a product of stable quality. ． Furthermore, even if the same fish species are used as raw materials, the size and composition of the fish bodies vary greatly depending on the fishing season, year, fishing ground, etc. (see Figure 1 and Table 1).

[0003]

[Table 1]

It is considered that this is due to the complicated involvement of factors such as the environment surrounding the school of fish, feed organisms, growth and reproductive activity, which is the same when using fish as a processing raw material. This means that it becomes difficult to produce a product of essentially constant quality and a finished product even if the conditions are met. Therefore, in order to dry by using the conventional drying control method and apparatus, abundant experience and intuition of a skilled person for producing a product corresponding to the components of fish and the size of fish body to be used are required. In addition, the restraint time of these workers becomes long, and in addition, the quality of products is not constant.

[0005]

Means for Solving the Problems The present invention has been made to solve the above-mentioned problems, and pays attention to the composition of general ingredients of raw material fish and the fluctuation of body weight in the initial stage of drying, The drying conditions are automatically set, and the time until reaching a predetermined dryness is adjusted. That is, the present invention calculates (1) the degree of obesity of a fish to be dried in the preceding step of the drying process for producing a dried fish product by artificial drying, and then sets necessary drying conditions based on the degree of obesity to perform drying. A method for producing a dried fish product, characterized by performing a treatment,
(2) Using a drying model consisting of a linear differential equation that expresses the drying characteristics of the fish to be dried, the drying time from the initial fluctuation state of the weight of the fish to the prescribed dryness in the drying process is obtained, A method for producing a dried fish product, which comprises performing drying treatment by appropriately setting drying conditions,
(3) The method for producing a dry fish product according to the above (1) or (2), characterized by further setting drying conditions according to the fish species and the size of the fish body. Dry fish product is manufactured by drying.The dry condition of temperature, wind speed and time is set based on the degree of obesity of fish to be dried calculated in the previous step of the drying process. Device, and (5) from the initial fluctuation state of the weight of the fish during the drying process to the prescribed dryness, which was determined based on the drying model consisting of the linear differential equation expressing the drying characteristics of the dried fish. The apparatus for producing a dried fish product is characterized by setting a drying time.

As described above, the general components of fish are
It varies depending on the size of the fish body and external factors such as the year and fishing ground. Among the general components, the components that fluctuate are mainly lipids, water, and proteins. In the case of Urume sardine, protein accounts for about 21% of the components, but the fluctuation range is within about 4%, and the protein itself Does not inherently affect the drying rate. On the other hand, a negative correlation was observed between the changes in lipid and water content, and in the case of the same fish species, the longer the body length, the slower the drying rate. The higher the value, the slower the drying speed. The lipid content of fish is usually obtained by a chemical analysis method. However, it takes a long time and labor to obtain the analysis results, and there are problems such as possession of equipment, so it is successively performed at the production site. Doing this to obtain a drying rate for fish is not practical.

The present invention provides the individual difference of such fishes,
The feature is that the degree of obesity after processing of fish is calculated, and a predetermined drying condition is automatically set using this index to operate. The formulas for calculating the obesity degree used in the drying method of the present invention are shown in Formulas (1) to (3). Further, Table 2 illustrates the correlation between the obesity index of Urume sardines calculated using the formula (1) and general components of fish meat, and the test results thereof.

[0008]

[Equation 1]

In this formula, the degree of obesity 1 is the degree of obesity in which the internal organs and head are not removed, the degree of obesity 2 is the degree of obesity in which the internal organs are removed with the head intact, and the degree of obesity is 3 The degree of obesity with both internal and internal organs removed is shown. In the above formula, body length = total length−tail length. Table 2 shows that the degree of obesity has the strongest correlation with the lipid content of water, protein, lipids, sugars, and ash, which are general components of fish meat, so it is effective to use it for drying control. Sex is understood.

[0010]

[Table 2]

The following formula (4) illustrates an estimation formula for the weight loss rate of fish used in the method of the present invention as a treatment before drying.
The estimation is done by fuzzy production rules. If body length and (weight or obesity) and desired dryness then the estimated value of the rate of decrease in body weight (4) In this case, body length, (weight or obesity), and desired dryness are called antecedent variables, The estimated value of the weight loss rate is called the consequent variable.

Each variable is composed of a function called a membership function. Now, an example of how each of these variables (body length, obesity, dryness of the product, weight loss rate) changes is shown in (A) to (D) of FIG. The symbols shown in FIG. 2 have the following meanings. NB: Large in the negative direction. NS: Somewhat large in the negative direction. ZR: Intermediate. PS: A little larger in the positive direction. PB: Large in the positive direction. N: Negative direction. P: Positive direction. The advantages of using fuzzy production rules here are:
Since this rule is qualitatively very similar to human words and thoughts, even if it is an operation by an unskilled person, it is as if the skilled person performs the drying process and can proceed with the work. is there .

There are various kinds of dried fish, and even if the same fish species are used, enormous amounts of data are needed to accurately represent the state of these fish. By reducing it, the labor consumed for system construction can be extremely reduced.

Formula (5) is an example of a predictive formula for the time required for drying fish used in the present drying control method as a treatment before drying (in the case of salt dried dried sardines production). The prediction is performed by multiple regression model. Time required for drying = -2.91 + 0.209 x body length + 3.89 x obesity -56.0 x reduction rate -0.654 x temperature + 1.68 x wind speed -0.177 x humidity formula (5)

Further, in the present invention, in the process for producing dried fish products, in order to prevent the production of over-dried products and under-dried products, formulas (6) to (8) expressing the drying characteristics during the drying period are used. A drying method was completed in which the drying end time was obtained using a linear differential equation drying model and the drying conditions were appropriately set and controlled.

[0016]

[Equation 2]

[0017]

[Action]

The process flow of the drying control method of the present invention is shown below. [Treatment before drying] Step1 Enter the raw material's fish species / size (body length, body weight), product variety / dryness, drying conditions and drying time Step2 Calculate the raw material obesity degree Step3 Optimal weight loss rate In this case, the optimal weight loss rate is the rate of weight change when the dried fish before drying is made into the desired product, and the fuzzy production rule of formula (4) is used. Is estimated using.

Step4 Calculate the required drying time by the equation (5) Step5 If the above required drying time does not satisfy the set condition, the drying condition is corrected and the above equation (5) is repeatedly calculated. Step 6 When the above-mentioned required drying time satisfies the target condition, the drying condition is output to the control unit. The details of the processing flow of the drying method of the present invention for performing the above Step are shown in FIGS. 3 and 4.

[Processing from the start of drying to the end] Step7 Start of drying Step8 Sampling the fluctuation of the body weight of the raw material Step9 Calculate the drying speed Step10 Estimate the drying end time Step11 Set the drying condition Step12 Finish the drying The above-mentioned Step is executed. The details of the processing flow of the drying method of the present invention are shown in FIG.

[0021]

EXAMPLES Examples of the present invention will be described below. FIG. 6 shows a functional block diagram of a dry fish product manufacturing apparatus for carrying out the method of the present invention. The apparatus comprises an input unit, a device control unit and an output unit. Further, FIG. 7 shows a structural explanatory view of an embodiment of the fish drying apparatus of the present invention. As shown in FIG. 7, a movable rack 2 for placing dried fish 10 is placed in three drying chambers 1, and a large number of dried fish 10 are placed in multiple stages. Is suspended in. The number of mobile shelves 2 is not limited to three. A blower 3 and a wind speed sensor 12 are arranged in the upper air passage in the drying chamber 1, a plurality of smoothing plates 4 for adjusting a wind direction angle are arranged on the left side of the movable shelf 2, and a right side thereof is arranged on the right side. Has a refrigerator 5. A temperature sensor 6 is attached to the front of the refrigerator 5. The temperature inside the drying chamber 1, the wind speed, and the drying processing time are controlled by the drying controller 14.

Further, FIG. 8 shows a structural explanatory view of a fish drying apparatus of another embodiment of the present invention. That is, in the fish drying apparatus of the present invention, as shown in the figure, a movable shelf 2 for placing three dried fish 10 to be dried is placed in a drying room 1 for producing dried fish products. A large number of dried fish 10 are suspended in a multi-tiered manner. In this case, the drying room 1
Refrigerators 5 and 5'and blowers 3 and 3'are arranged on the left and right in the upper air passage in the inside, and a plurality of movable louvers 8 and 8 for adjusting the wind direction angle are provided on the left and right sides of the movable rack 2. 'Is provided, and an openable / closable outside air introduction port 7 is provided above the drying chamber 1. A temperature sensor 6 is attached to the upper air passage, the ceiling of the drying chamber, the side of the movable shelf 2, and the like. Also,
A wind speed sensor 12 is provided on the side surface of the drying chamber 1 facing the air blowing surface from the blowers 3 and 3 ', a humidity sensor 9 is provided on the inner bottom surface of the moving shelf 2, and a weight sensor 11 is provided on the outer bottom surface of the moving shelf 2 as well. However, piping (not shown) from the dehumidifier 13 is provided in the drying chamber 1.

[Input Unit] In the functional block diagram of the dry fish product manufacturing apparatus shown in FIG. 6, the input unit is mainly sensors for measuring information on the fish to be used (length measurement, weight and quantity) and operation of the apparatus. It is composed of sensors (temperature, humidity, wind speed, weight, and abnormality detection) for obtaining the state, and outputs information obtained from these to the device control unit.

[Device Control Unit] The device control unit shown in FIG.
It is composed of a raw material information processing unit, a system information processing unit, a calculation processing unit, a display unit, a storage unit, and a control information processing unit. The information obtained from the input unit is processed, displayed and stored, and further,
The control information is output to the output unit. ◎ The raw material information processing unit receives information on fish used as raw materials from the length measurement sensor, weight sensor, and quantity sensor,
This is converted into a signal and output to the arithmetic unit. ◎ The system information processing unit receives the operating conditions obtained from the set drying conditions and the sensors (temperature, humidity, wind speed, weight, etc.) installed in the drying device, etc., and converts them into a signal and outputs them to the computing unit. Is.

The arithmetic processing unit receives the raw material information and the system information from the raw material information processing unit and the system information processing unit, calculates the degree of obesity and performs the calculation such as the setting of the drying condition, and the calculated information is displayed on the display unit, the storage unit and the control unit. It is output to the information processing unit. ◎ The display section mainly displays the following raw materials, drying conditions and drying equipment based on the data received from the arithmetic processing section. Fish: Fish species / size of fish, product type / dryness, dry state, estimated finish time, etc. Drying conditions: Drying temperature / humidity / wind speed, drying time, outside temperature / humidity, etc. Drying equipment: Operating conditions, etc.

The memory section stores programs necessary for drying, control programs, fish information and drying history, and inputs or outputs them to the arithmetic processing section. Fish: Fish species / size of fish, product variety / dryness, elements of obesity calculation, basic model of drying rate, modified model,
Drying history, etc. Drying conditions: Drying temperature / humidity / wind speed, drying time, outside air temperature / humidity, etc. Drying equipment: Operating status history ◎ The control information processing unit inputs the drying conditions from the computing unit and converts them into signals. Output to the refrigerator, dehumidifier and blower.

[Output Unit] The output unit is composed of a refrigerator, a dehumidifier, a blower, etc., and outputs the temperature, humidity and wind speed of the device based on the control information obtained from the device control unit.

Next, a specific example of manufacturing a dry fish product by applying the method and apparatus of the present invention will be described. (Dry Product Production Example 1) Table 3 shows that the dry air is dried for up to about 32 hours using the definition formula of obesity degree 1 and the method and apparatus of the present invention.
The result of manufacturing some dried round sardines with head without removing the internal organs is shown. Dry model formula (6) in this case
The size of the parameters used in (8) to (8) is α
= 0.457, β = 0.025, u (0) = 0.959, v (0) = 3.6
91. Moreover, the temperature is 22.1 ° C., the humidity is 54.8%, and the wind speed is 3.16 m / s until the elapsed time reaches 16 hours and 2 minutes.
ec, operating at a dryness of 3.0, and then 7 hours and 33 minutes at a temperature of 22.0 ° C., humidity of 53.1%, wind speed of 3.11 m /
sec, a dryness of 3.0, and then 7 hours and 31 minutes, the temperature is 22.0 ° C., the humidity is 49.7%, and the wind speed is 3.1.
The operation was performed at 0 m / sec and a dryness of 3.0. When the degree of obesity is 1, that is, when the body is dried and the head is left as it is, 16 hours are required to obtain the optimum weight loss rate of 25% for the product. In fact, in this case, the drying is automatically completed in 16 hours and 2 minutes to produce a satisfactory product.

[0029]

[Table 3]

(Production Example 2 of dry product) Table 4 shows the results of producing some dried sardines by performing cold-air drying for about 7 hours using the defining formula of obesity degree 2 and the method and apparatus of the present invention. Show. In this case, the sizes of the parameters of the dry model equations (6) to (8) are α = 0.142, β = 0.000, u (0) = 0.000, v (0) =
It is 8.573. And the degree of obesity 2, that is, when the head is left as it is with the internal organs removed, it is 4
Weight loss rate of 34.45 and 37.4% after 6.3 hours due to the difference in weight of raw materials between 7.1 g and 38.8 g
A numerical difference was confirmed. In this case, the temperature is 20.5 ° C., the humidity is 51.7%, and the wind speed is 2.16 over the entire elapsed time.
It operated at m / sec and dryness of 3.0.

[0031]

[Table 4]

(Dry Product Production Example 3) Table 5 shows that using the definition formula of the degree of obesity 3 and the dry product production method and apparatus of the present invention, cold air drying is performed for about 5 hours to slightly open and dry the mackerel. The result of manufacture is shown. Dry model equations (6) to (8) in this case
The parameter size of α is 0.145, β = 0.000, u (0) = 0.001, v (0) =
It is 5.282. When the degree of obesity was 3, that is, when dried with the internal organs and the head removed, there was a difference in raw material weight between 238 g and 255 g, and when the drying time of 5 hours passed, 18.17% and 17 The difference from 0.64%, that is, a slight weight loss rate of 0.53% was not observed. In this case, the temperature 2
4.1 ° C, humidity 49.0%, wind speed 2.95 m / sec,
It operated at a dryness of 3.0. Before entering the drying operation, the fish here are sorted according to size, and there is little dimensional variation within the processing lot.
In the case of using the present invention, basically, the variation in the physique of the raw material fish can be sufficiently dealt with by an increase or decrease of 58%.

[0033]

[Table 5]

[0034]

EFFECTS OF THE INVENTION According to the present invention, for example, as shown in the above-mentioned dry product production example 1, in the case of producing an optimum product (weight loss rate of 25%) of dried Urume sardines, the raw materials are 1, 2 and 3 are 16 hours 2 minutes and 23 hours 3
Drying is automatically completed in 5 minutes and 31 hours and 6 minutes. As described above, when the dry fish product is manufactured using the method and apparatus of the present invention, the automation and the working time can be realized without depending on the experience and intuition of the operator, and the over-dried product and the under-dried product can be obtained. It is possible to reduce the occurrence of and to improve product quality.

[Brief description of drawings]

FIG. 1 is a graph showing the correlation between the total length of Urume sardines and body weight.

FIG. 2 is an explanatory diagram showing a membership function in the case of producing salt-dried sardines.

FIG. 3 is a detailed explanatory diagram of a processing flow of the method for manufacturing a dried fish product according to the embodiment.

FIG. 4 is a detailed explanatory diagram of a processing flow of the method for manufacturing a dried fish product according to the embodiment.

FIG. 5 is a detailed explanatory view of a processing flow of the method for manufacturing a dried fish product according to the embodiment.

FIG. 6 is a functional block diagram of the fish dry product manufacturing apparatus according to the embodiment.

FIG. 7 is a structural explanatory view of a dry fish product manufacturing apparatus according to an embodiment.

FIG. 8 is a structural explanatory view of a dry fish product manufacturing apparatus of another embodiment.

[Explanation of symbols]

 1: Drying room 2: Mobile shelf 3: Blower 3 ': Blower 4: Smoothing plate 5: Refrigerator 5': Refrigerator 6: Temperature sensor 7: Outside air inlet 8: Movable louver 8 ': Movable louver 9: Humidity sensor 10: Fish to be dried 11: Weight sensor 12: Wind speed sensor 13: Dehumidifier 14: Drying control device

Claims (5)

[Claims] 1. An obesity degree of a fish to be dried is calculated in a preceding step of a drying process for producing a dried fish product by artificial drying, and then a predetermined drying condition is set based on the obesity degree to perform a drying treatment. A method for producing a dried fish product, which comprises: 2. The drying time from the initial fluctuation state of the fish body weight to the predetermined dryness in the drying process is obtained by using a drying model consisting of a linear differential equation expressing the drying characteristics of the fish to be dried. At the same time, the method for producing a dried fish product is characterized by performing drying treatment by appropriately setting drying conditions. 3. Depending on the species of fish and the size of the fish body,
The dry fish product manufacturing method according to claim 1 or 2, wherein drying conditions are additionally set. 4. The drying conditions such as temperature, wind speed, and time are set based on the obesity of the fish to be dried, which was calculated in the previous step of the drying process for producing a dried fish product by artificial drying. Equipment for dry fish products. 5. Obtained based on a drying model consisting of a linear differential equation expressing the drying characteristics of fish to be dried,
An apparatus for producing a dried fish product, characterized by setting a drying time from the initial fluctuation state of the weight of the fish during the drying process to a predetermined degree of dryness.