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: 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 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 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: 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 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: 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: Provided is a legume inspecting method and a legume food manufacturing method for enabling a state of an inner part of a legume to be inspected with high accuracy without destroying the legume. The legume inspecting method includes a step of irradiating a legume which has not been wet-heated with X-rays, and acquiring X-ray image information from X-rays which have passed through the legume, and a step of inspecting an inner part of the legume based on the X-ray image information.

Abstract: A method for forming a film on a surface of a base so that the film can impart good peeling property between the base and an object to be treated when the object contacts the base. A film formed by the method is also provided. Cooking oil 2 applied to a surface of a plate 1a is brought into contact with a flame, so that a film 7 imparting a peeling property relative to the plate 1a is formed. As the film 7 displays an excellent peeling property when a foodstuff 8 contacts the plate 1a with the film 7 formed therebetween, a good releasing property between the plate 1a and the foodstuff 8 can be obtained. As the film 7 is capable of being regenerated easily, it is possible to prevent easily and semi permanently the foodstuff 8 from firmly sticking to the plate 1a even though the foodstuff repeatedly contacts and releases from the plate 1a.

Abstract: A method for forming a film on a surface of a base so that the film can impart good peeling property between the base and an object to be treated when the object contacts the base. A film formed by the method is also provided. Cooking oil 2 applied to a surface of a plate 1a is brought into contact with a flame, so that a film 7 imparting a peeling property relative to the plate 1a is formed. As the film 7 displays an excellent peeling property when a foodstuff 8 contacts the plate 1a with the film 7 formed therebetween, a good releasing property between the plate 1a and the foodstuff 8 can be obtained. As the film 7 is capable of being regenerated easily, it is possible to prevent easily and semi permanently the foodstuff 8 from firmly sticking to the plate 1a even though the foodstuff repeatedly contacts and releases from the plate 1a.