Abstract: A combined weighing system 1 includes a first X-ray inspection device 20, a combined weighing device 40, a bag making and packaging device 50, a weight inspection device 60, a second X-ray inspection device 70, and a management device 90 that manages each device. The management device 90 revises a weight conversion table of the first X-ray inspection device 20 and a correction value of the combined weighing device 40 based on an average value of weights of products B, which is calculated from a result of inspection over a certain time period in the weight inspection device 60.

Abstract: The present embodiment provides a food inspection assisting system, a food inspection assisting apparatus and a computer program for accurately and rapidly inspecting food. According to one embodiment, a food inspection assisting system includes a carrying apparatus, a sensing apparatus, an assisting information generator, an information output apparatus and a controller. The carrying apparatus carries a food item. The sensing apparatus senses the food item carried. The assisting information generator generates inspection assisting information for the food item based on output information of the sensing apparatus. The information output apparatus that displays the inspection assisting information. The controller controls timing to display the inspection assisting information based on time required to carry the food item to an inspection area in which the carried food item is inspected.

Abstract: A technique for reducing stagnation of food at a specific location on a drum when food is stirred using the drum is disclosed. The disclosed food stirring device includes: a drum that extends in an axial direction, has a hollow shape, and includes: an inlet part through which a food to be fed to an inside of the drum passes; and an outlet part that is provided at a position different from the inlet part and through which the food to be discharged from the inside of the drum passes; a drum drive device that rotates the drum around a rotation axis; a stirrer that is at least partially located inside the drum; and a support member that is attached to the drum and supports the stirrer, wherein there is a gap between an inner wall surface of the drum and the stirrer, and wherein a ratio of a shortest diameter to a longest diameter of a cross sectional surface, in a direction perpendicular to the axial direction, of a part of the stirrer that is located inside the drum is 1/3 or greater and 1 or less.

Abstract: The present invention relates to a meat processed food, into which a gel-like material is locally and quantitatively filled. Provided is a method for producing a meat processed food, having a step of cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; and a step of filling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material.

Abstract: A bending mechanism, a bending method and a food manufacturing method which are capable of bending a sheet-shaped flexible food material, such as a skin, with high accuracy and high speed are provided. A conveyance unit 11 conveys a flexible food material 81. A support unit 12 supports a bending reference portion 85 being a part of the flexible food material 81 in at least a part of a section while the flexible food material 81 is conveyed from a first conveyance area A1 to a second conveyance area A2. The conveyance unit 11 includes a first component part 21 and a second component part 22.

Abstract: To provide a food product molding device and a food product manufacturing method capable of molding foodstuffs into a food product having stacked plural layers with a simple structure. A mold unit in which a first mold plate and a second mold plate are stacked slidingly moves by a drive unit. Through holes respectively provided in the first mold plate and the second mold plate are linked to form molding hole portions. The molding hole portions move to a first filling position in which upper ends of the molding hole portions are connected to first filling openings, a second filling position in which upper ends of the molding hole portions are connected to second filling openings, and a discharge position in which upper ends of the molding hole portions are connected to pusher ports by the slide movement of the mold unit.

Abstract: A conveyance apparatus, a conveyance method and a food production method that enable to accurately place a conveyance object on a conveyance body while enabling the conveyance object to be conveyed at high speed by the conveyance body are provided. A catcher is moved to be arranged in a raised position where a placement surface is located above a conveyance surface, and in a lowered position where the placement surface is located at a same height as the conveyance surface or where the placement surface is located below the conveyance surface. A conveyance object supply unit places a first conveyance object onto the placement surface in such a manner that the first conveyance object is received by the placement surface above the conveyance surface. The catcher is moved from the raised position toward the lowered position so that the first conveyance object is conveyed downstream by the conveyance body.

Abstract: A combined weighing system 1 includes a first X-ray inspection device 20, a combined weighing device 40, a bag making and packaging device 50, a weight inspection device 60, a second X-ray inspection device 70, and a management device 90 that manages each device. The management device 90 revises a weight conversion table of the first X-ray inspection device 20 and a correction value of the combined weighing device 40 based on an average value of weights of products B, which is calculated from a result of inspection over a certain time period in the weight inspection device 60.

Abstract: A food production apparatus, a rotation method and a food production method which stably and accurately rotate a foodstuff workpiece by a desired angle are provided. At least any one of a first rotation unit (31) and a second rotation unit (32) is moved in such a manner that a foodstuff workpiece (W) is nipped and held by the first rotation unit (31) and the second rotation unit (32). The first rotation unit (31) and the second rotation unit (32) which nip and hold the foodstuff workpiece (W) are actively rotated in synchronization with each other. At least any one of the first rotation unit (31) and the second rotation unit (32) is moved in such a manner that the foodstuff workpiece (W) is released from the first rotation unit (31) and the second rotation unit (32).

Abstract: A piping structure (1A) comprises a first pipe (10) to which food (H) is supplied, a plurality of second pipes (20) provided downstream of the first pipe (10) and connected to the first pipe (10), and a plurality of third pipes (30) provided downstream of the second pipes (20), a number of the plurality of third pipes being connected to each of the second pipes (20).

Abstract: Disclosed is a method for producing a cooked rice food, comprising (a) a heating step of boiling or steaming raw material rice, and (b) a dextrin solution contacting step of contacting the rice with a dextrin solution at least during or after the heating step, wherein the dextrin solution comprises dextrin having a dextrose equivalent of 2 to 15. According to this production method, a cooked rice food having the same quality as rice cooked by a usual method can be produced with a high yield.

Abstract: The present invention provides a novel heat cooking spring roll in which the crispness of the spring roll skin after deep-frying is retained. More specifically, as fillings for the spring roll, there are used fillings in which a first filling and a second filling are included, at least a part of the surface of the first filling is covered with the second filling, and the moisture value of the second filling is lower than that of the first filling.

Abstract: To provide a rolled food product manufacturing apparatus and manufacturing method capable of improving productivity. A rolled food product manufacturing apparatus includes an outlet from which an air stream flows, a conveyor section having a loading member provided with openings through which the air stream flowing from the outlet toward a loading surface passes and conveying a sheet-like base material put on the loading surface in one direction, and a holding part holding one part of the base material floated from the loading surface by the air stream in a floated state.

Abstract: A food material processing mechanism, a food material processing method and a food manufacturing method which enable highly accurate bending of a sheet-shaped flexible food material such as a skin are provided. A food material processing mechanism includes a conveyance unit and a processing unit. A conveyance unit conveys a sheet-shaped flexible food material in a conveyance direction. A processing unit forms a bending reference portion being a reference portion for bending, in the flexible food material being conveyed by the conveyance unit. The processing unit includes a reference formation unit and a pressing unit. The reference formation unit locally applies a force to the flexible food material to form the bending reference portion. The pressing unit presses the flexible food material against the conveyance unit at least temporarily while the reference formation unit forms the bending reference portion in the flexible food material.

Abstract: A food material processing mechanism (71) includes: a conveyance unit (11) that conveys a soft food material (81) in a conveyance direction (D1); a support unit (30) that is provided rotatably with respect to a rotation shaft extending in a width direction (D2) orthogonal to the conveyance direction (D1), to support the soft food material (81) conveyed by the conveyance unit (11); and a pressing unit (40) that presses a part of a folded portion (81a) of the soft food material (81) supported by the support unit (30) by jetting air thereto, to form a bending reference portion (85) serving as a reference portion for bending.

Abstract: A bending mechanism, a bending method and a food manufacturing method which are capable of bending a sheet-shaped flexible food material, such as a skin, with high accuracy and high speed are provided. A conveyance unit 11 conveys a flexible food material 81. A support unit 12 supports a bending reference portion 85 being a part of the flexible food material 81 in at least a part of a section while the flexible food material 81 is conveyed from a first conveyance area A1 to a second conveyance area A2. The conveyance unit 11 includes a first component part 21 and a second component part 22.

Abstract: The present disclosure relates to a method for producing a deep-fried food. More specifically, the present disclosure relates to a method for producing a deep-fried food, comprising: a first step of deep-frying a food material to obtain a first deep-fried material, and tempering the first deep-fried material in a state of being taken out from an oil; a second step of deep-frying the first deep-fried material to obtain a second deep-fried material, and tempering the second deep-fried material in a state of being taken out from an oil; and a third step of deep-frying the second deep-fried material to obtain a deep-fried food from an oil, wherein a mass proportion of the deep-fried food to the food material is 85% or more.

Abstract: Provided are a quantitative division unit, a quantitative division method, and a food production method capable of accurately quantitatively dividing a paste ingredient while preventing the damage of the ingredient. A first plunger and a second plunger are shifted from a first driving state to a second driving state in such a manner that the paste ingredient is introduced between the first plunger and the second plunger via a first port due to a negative pressure generated in the area of an internal space between the first plunger and the second plunger. The first plunger and the second plunger are shifted from the second driving state to a third driving state where at least a part of the paste ingredient between the first plunger and the second plunger is disposed so as to face the second port. The first plunger and the second plunger are then shifted from the third driving state to a fourth driving state so as to feed the paste ingredient to the outside via the second port.

Abstract: The invention provides a food coating apparatus and a food production method in which an impact applied when a food material is put can be reduced, misalignment or deformation of a food material can be suppressed, and even a soft food material, an easily-crumbled food material, or the like can be efficiently coated.

Abstract: The present embodiment provides a food inspection assisting system, a food inspection assisting apparatus and a computer program for accurately and rapidly inspecting food. According to one embodiment, a food inspection assisting system includes a carrying apparatus, a sensing apparatus, an assisting information generator, an information output apparatus and a controller. The carrying apparatus carries a food item. The sensing apparatus senses the food item carried. The assisting information generator generates inspection assisting information for the food item based on output information of the sensing apparatus. The information output apparatus that displays the inspection assisting information. The controller controls timing to display the inspection assisting information based on time required to carry the food item to an inspection area in which the carried food item is inspected.