JPH0721488B2 - Taste detector - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a taste detection device that artificially detects the taste of food or the like.

[Conventional technology]

According to Henning's tetrahedral theory, all kinds of human tastes can be expressed simply by combining four original tastes of sweet and sour bitterness. In addition, von Skramli
k) is the sweet taste of fructose, saltiness of salt, acidity of potassium tartrate, bitterness of quinine sulfate as representatives of the respective pure original tastes in the tetrahedral theory, and the concentration of each substance is A,
It has been clarified that all the tastes S tasted by humans can be expressed by combining these concentrations as shown in the following equations, where B, C, and D are used.

S = Aw + Bx + Cy + Dz (1) where w, x, y, z are human taste sensitivities.

That is, a substance having sweetness (hereinafter referred to as a sweetening component).
Similarly for other original tastes), when the concentration is A, the human sense of sweetness to this is Aw. The same applies to other original tastes, and the taste of the formula (1) obtained by combining these is the taste of a person with respect to the measurement target.

Further, it is generally known that there is a relationship as shown in FIG. 3 between the strength of human taste and the temperature. That is, the higher the temperature is, the weaker the salty taste becomes, and the lower the temperature becomes, the sharper the feeling becomes. The sweetness feels strongest near body temperature, and the more the temperature deviates from the vicinity of body temperature, the weaker the sweetness is felt, but the lower the body temperature is, the more the weakness is weakened. Sour taste is the same regardless of temperature. However, it feels better when the temperature is lower. The bitterness does not change so much at a temperature lower than around the body temperature, but the higher the body temperature becomes, the weaker the feeling becomes.

From the above, conventionally, as described in JP-A-58-87459, four taste sensors for sweet and bitter acid and a temperature sensor are provided, and the taste of food is comprehensively detected from these output data. Taste detection devices have been proposed for evaluation.
According to such a conventional technique, it is possible to detect the taste including the contrasting effect of the taste by comprehensively evaluating the taste, and there is a great merit. In addition, the taste contrasting action described here refers to the action of adding a small amount of salt together with sugar to give a strong sweetness, or adding a large amount of salt to vinegar to alleviate the strong sourness.

By the way, in recent years, as a salty taste sensor, a salt concentration meter using the glass electrode method (Zenken "NA-05", "NA-05EX", etc.)
Is commercially available. The measurement result by this salt concentration meter has a very high correlation with the measurement result by the flame photometer. In addition, this salt concentration meter can accurately measure the salt concentration not only in liquid but also in semi-solid or solid with a simple operation, and moreover, it is possible to obtain output data in good agreement with taste. It is a thing. The principle of measurement of a salt densitometer by such a glass electrode method is to use a Na glass electrode that selectively responds to the concentration of Na ions constituting salt, extract the electromotive force generated at this electrode in response to Na ions, and Since the sensitivity of is different according to the temperature, the electromotive force is corrected by the data obtained by the temperature sensor, the temperature characteristics are compensated, and the salt concentration can be read from the electromotive force. There is.

Similarly, as a sourness sensor, a hydrogen ion exponent meter (Tokai Electronics Co., Ltd. “TD-20”, etc.) based on the glass electrode method has been conventionally known, and the hydrogen ion exponent (pH) is measured by a temperature compensation electrode. Therefore, it is possible to easily and accurately measure the concentration of a substance having a sour taste.

Further, as sweetness sensors, conventionally, a method of measuring an optical density (OD) by transmission or reflection of near infrared light, a method of measuring a refractive index by an Abbe refractometer, and a Brix (Brix) There are methods such as using a hydrometer, but in recent years, a daylighting plate, a prism, a lens, and a box%
The hand-held refractometer (ATAC "ATC-1", "N1", etc.) consisting of a graduated scale plate is used relatively easily because it is simple. Recently, a new sweetness sensor using biotechnology has been developed, but it has not reached the commercialization stage.

In addition, the bitterness sensor is in the research stage, with the latest development in the field of taste sensor. In general, they rely on gas chromatographs, but the results are inadequate.

[Problems to be solved by the invention]

As described above, a taste sensor that should detect each original taste of sweet acid bitterness is proposed, but when such a taste sensor is used as the taste sensor of the taste detecting device disclosed in JP-A-58-87459. , The following problems occurred.

(1) In the above conventional taste detecting device, the taste sensor for detecting sweetness detects only sweetness.
It is assumed that each taste sensor independently detects each original taste. However, most of taste sensors having such sensitivity are currently under study and have not been completed yet. That is, (a) a conventional salt concentration meter as a salty taste sensor has almost zero sensitivity with respect to sweetness, but is sensitive to sourness, that is, a hydrogen ion index (pH), and to a sodium glutamate that produces an umami taste. Is also affected.

(B) A conventional hand-held refractometer as a sweetness sensor measures the sweetness by detecting the refractive index of a sweetness component (a substance that produces sweetness), but a salty component (a substance that produces a salty taste) or a sourness At the same time, the refractive index of the component (substance that causes sourness) is also detected.

(C) A conventional hydrogen ion index meter as a sourness sensor has no sensitivity to a sweet taste component, but has a sensitivity to a salty taste component.

(2) In the conventional hydrogen ion index meter as a sourness sensor, there is no linear proportional relationship between the hydrogen ion index (pH) value and the concentration of the sourness component. Therefore, if such a hydrogen ion index meter is used as the sourness sensor of the conventional taste detecting device and the data obtained therefrom is used as the data representing the concentration of the sourness component, a large error will occur in the detection result.

(3) Since human taste is affected by temperature,
The above-mentioned conventional taste detection device performs temperature compensation, but the correction coefficient used in this case is common to all four tastes, and is minimum at 30 ° C and decreases monotonically at lower or higher temperatures. I am trying to do it. On the other hand, as shown in FIG. 3, the intensity of sweetness and bitterness changes in a curve according to the temperature, but these changes are quite different, and the intensity of saltiness is linear. It changes and the sourness is little affected by temperature. As described above, since the tastes of humans with respect to the four original tastes are completely different from each other, if a single correction coefficient is commonly used for temperature compensation of the four original tastes, a large error occurs in the taste detection result.

(4) People taste foods by putting them in their mouths. To this end, unless a taste sensor is installed in the same situation as in a person's mouth to detect the taste, the taste It cannot detect the same taste as. The conventional taste detecting device described above does not take such a consideration. Moreover, since the conventional taste detecting device described above simply detects the concentrations of the four original taste components to evaluate the pleasantness and discomfort of taste, no consideration is given to the effect of comparing tastes.

(5) The conventional hand-held refractometer as a sweetness sensor does not have a probe shape like the salty taste sensor and the sourness sensor described above, and the sample is placed on a prism surface for measurement. The conventional taste detecting device is designed to capture the output of the taste sensor as an electric signal because the sweetness cannot be detected by inserting the taste sensor into an electric signal. Cannot be applied to.

(6) The salt concentration meter as a conventional salty taste sensor and the hydrogen ion index meter as a conventional sourness sensor are both based on the glass electrode method. When the taste sensors based on the same principle are simultaneously operated, they interfere with each other to cause an error. The conventional taste detecting device does not consider this point.

(7) A salt concentration meter as a conventional salty taste sensor measures the concentration of a salty component, and the concentration can be obtained by a simple calculation formula from the data obtained from the detection unit. In this case, since the sensitivity of the detector differs depending on the temperature, temperature compensation is performed for this purpose, but it is not possible to correct the temperature characteristics that match the taste of a person as shown in FIG. Not done.

An object of the present invention is to solve the above-mentioned problems of the prior art and to provide a taste detecting device capable of artificially detecting the same level of taste as a person tastes.

[Means for solving problems]

In order to achieve this object, the present invention has a plurality of taste sensors whose sensitivity to each original taste is known in advance, and the concentration value for each original taste component of the measurement object by calculating the output value from the taste sensor. And a correction means for correcting the density value to a value that matches the taste of a person.

[Work]

As described above, each taste sensor generally has sensitivity to a plurality of original tastes, but the concentration value of each original taste component can be obtained by calculating using all the output values of these taste sensors. . The correction means corrects these density values to the values represented by the respective terms on the right side of the equation (1). For example, the concentration value of the sweetness component is A in equation (1), but the correction means corrects this concentration value A to Aw in equation (1).

〔Example〕

 Embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 is a block diagram showing an embodiment of the taste detecting apparatus according to the present invention, in which 20 is a thermometer, 21 is a sugar content meter, 22 is a salt concentration meter, 23 is a hydrogen ion index meter, and 24-26 are A. / D conversion circuit, 27 to 29 are microcomputers, 30 is input circuit, 3
1, 32 are ROMs (read only memory), 33 to 37 are multiplication circuits, 38 is RAM (random access memory), 39 to 41 are subtraction circuits, 42 is ROM, and 43 is an output circuit.

In this example, food or the like containing little or no bitterness component is the object to be measured, and therefore no bitterness sensor is provided.

In the figure, the thermometer 20 uses a thermistor. The sugar content meter 21, the salt concentration meter 22, and the hydrogen ion index meter 23 are used as a sweetness sensor, a salty taste sensor, and a sourness sensor, respectively, but as described above, they have sensitivity to other original tastes. . The sugar content meter 21 measures the refractive index of the solution of the sweet component so that the concentration area can be obtained.
The specific configuration will be described with reference to the drawings. The salt concentration meter 22
It is based on the glass electrode method using Na glass, and the conventional commercially available ones listed above can be used. The hydrogen ion index meter also measures the hydrogen ion index meter (pH) by the same glass electrode method. The above-mentioned conventional commercially available products can also be used. It should be noted that these taste sensors 21, 22, 23 and the thermometer 20 have the same measurement object (for example, food) at the time of taste measurement.
Be put in.

The measurement data of the thermometer 20 is transferred to the first through the A / D conversion circuit 24.
Is always supplied to the microcomputer (hereinafter, referred to as the microcomputer 28) which is the calculation means, the ROM 31, 32 which is the first storage means, the RAM 38 which is the second storage means, and the output circuit 43. The sugar content meter 21 is reset by the microcomputer 29 as a control means periodically or at every command from the input circuit 30, and supplies it to the microcomputer 28 each time it is reset. The microcomputer 29 is the microcomputer after resetting the sugar content meter 21.
A command is sent to 28, whereby the microcomputer 28 takes in the measurement data H ₁ of the sugar content meter 21. Further, the salt concentration meter 22 and the hydrogen ion index meter 23 are alternately driven by a switching signal from the microcomputer 29. The measurement data of the salt concentration meter 22 is A / D conversion circuit 2
It is supplied to the microcomputer 28 via 5, and the hydrogen ion index meter 23
The measurement data of is supplied to the microcomputer 27 which is the second calculating means via the A / D conversion circuit 26.

Now, assuming that the measured value of the hydrogen ion exponent meter 23, that is, the hydrogen ion exponent (pH) value is P, the microcomputer 27 converts this measured value P into a data value H ₃ represented by the following equation.

As described above, the hydrogen ion exponent value P changes logarithmically with respect to the concentration of the sour component (that is, the hydrogen ion concentration), that is, the hydrogen ion exponent value P and the hydrogen ion concentration value [H ⁺ ]. There is a relation of P = −log ₁₀ [H ⁺ ] ... (3), and the hydrogen ion index value P obtained by the hydrogen ion index meter 23 does not represent the concentration value of existing hydrogen ions. On the other hand, the hydrogen ion concentration [H ⁺ ] and the concentration of the sourness component are in a proportional relationship, and as a result of conducting an experiment assuming Equation (2) from this and Equation (3), the constant f, It has been found that the concentration of the sour component is expressed by the formula (2) with respect to the hydrogen ion exponent value P when a and b are specific values. Microcomputer
Reference numeral 27 is for converting the hydrogen ion exponent value P into a data value H ₃ by this equation (2), and this data value H ₃ represents the concentration of the sour component.

In the equation (2), a, b and f are preset values, respectively. For example, f = 10, a = 0.769, b = 1.617 are selected.

The calculation of the formula (2) by the microcomputer 27 is the hydrogen ion exponent meter
Is performed on the measurement data of. On the other hand, the hydrogen ion exponent meter 23 has some sensitivity to not only sourness but also sweetness and saltiness, and the measurement data includes data for sweetness and saltiness. Therefore, the microcomputer
In 27, the data for these sweet and salty components are also processed by the equation (2), but this can be ignored if the concentrations of the sweet and salty components measured by the hydrogen ion index meter 23 are small. Further, when the concentrations are large and the measured amount (which corresponds to P in equation (2)) is large, the amount is significantly compressed by equation (2). From this, it can be considered that the data value H ₃ of the equation (2) output from the microcomputer 27 almost represents the concentration of the sour component. In other words, assuming that the hydrogen ion exponent meter 23, the A / D conversion circuit 26 and the microcomputer 27 constitute one taste sensor, this taste sensor has sufficient sensitivity for sweetness and saltiness with respect to sensitivity for sourness. It's small.

Thus, although the output data H ₃ of the microcomputer 27 almost represents the concentration of the sour component, as shown in FIG.
Since the human sweet taste is not influenced by the concentration, this output data H ₃ almost represents the strength of the human sour taste at any temperature.

When the microcomputer 29 is operating the salt concentration meter 22, sends a fetch command signal to the microcomputer 28 to fetch the output data H ₂ of the A / D conversion circuit 25, and operates the hydrogen ion index meter 23. Also, it sends a fetch command signal to the microcomputer 28 to fetch the output data H ₃ of the microcomputer 27.

When the taste detection start data is input from the input circuit 30, the data H _{1 to} H ₃ of the microcomputer 28 are fetched at regular intervals. Alternatively, the fetch command data is input from the input circuit 30, and data H _{1 to} H ₃ is input each time this is input.
May be incorporated into the microcomputer 28.

Now, assuming that the true values of the concentrations of the sweetness component, the saltiness component, and the sourness component in the measurement object are A, B, and C, the sensitivity of the sugar meter 21 to the sweetness, saltiness, and sourness is w ′ ₁ , x ′ ₁ , y ′ ₁
Then, the output data H ₁ of the sugar content meter 21 which is taken in by the microcomputer 28 is expressed as follows.

H ₁ = Aw ′ ₁ + Bx ′ ₁ + Cy ′ ₁ (4) In formula (4), Aw ′ ₁ , Bx ′ ₁ and Cy ′ ₁ are sugar content meters 21 respectively.
These are the measured values for the sweet, salty and sour components of. Similarly, salt concentration meter 22 sweet, salty, sensitivity to acidity _{w '2, x' 2,} y '2 and then, the hydrogen ion exponent meter 2
3, the A / D conversion circuit 26 and the microcomputer 27 together make up one taste sensor, and the taste sensor's sweetness, saltiness,
When the sensitivity to acidity was _{w '3, x' 3,} y '3, the output data of H ₂ A / D converter circuit 25 incorporated in the microcomputer 28, the output data H ₃ of the microcomputer 27 is expressed by the respective following Be done.

H ₂ = Aw ′ ₂ + Bx ′ ₂ + Cy ′ ₂ (5) H ₃ = Aw ′ ₃ + Bx ′ ₃ + Cy ′ ₃ (6) where each sensitivity w ′ _{1 to} w ′ ₃ , x ′ ₁ ~ X ' ₃ , y' ₁ ~
y ′ ₃ is known, and the microcomputer 28 calculates the concentration value A of the sweetness component, the concentration value B of the salty taste component and the concentration value C of the sourness component contained in the object to be measured using these constants. Actually, the formulas (4), (5), and (6) are inversely expanded, and the concentrations A, B, and C of the original taste components are used as a function of the sensitivity and the output value of the taste sensor to predict the formula. It is programmed and performs simple calculations based on it.

An example of each sensitivity is as follows: sweetness sensitivity w ′ ₁ = 1.00 saltiness sensitivity x ′ ₁ = 1.32 sourness y ′ ₁ = 0.34 for the refractometer 21 described later with reference to FIG. In the conventional salt concentration meter 22 mentioned above, the sweetness sensitivity w ′ ₂ = 10 ⁻⁸ saltiness sensitivity x ′ ₂ = 1.00 sourness sensitivity y ′ ₂ = 0.04 The hydrogen ion index meter 23, A / D conversion circuit mentioned above Considering a taste sensor including the microcomputer 27 and the microcomputer 27, in this taste sensor, sweetness sensitivity w ′ ₃ = 10 ⁻⁷ saltiness sensitivity x ′ ₃ = 0.43 × 10 ⁻⁷ sourness sensitivity y ′ ₃ = 1.00. When the calculation process of the equation (2) is performed by the microcomputer 27, the sweetness sensitivity w ′ ₃ and the saltiness sensitivity x ′ ₃ in the hydrogen ion index meter 23 can be almost ignored as described above. ₃ can be used as the concentration value C of the sour component, and the arithmetic processing can be simplified.

Next, the microcomputer 28 supplies the concentration value A of the sweet component in the calculated data to the multiplying acid circuit 33 which is a part of the first multiplication means of the ROM 31 which is a part of the first storage means. Further, the concentration value B of the salty component is supplied to the ROM 32 which is a part of the first storage means and the multiplication circuit 34 which is a part of the first multiplication means. Further, the microcomputer 28 supplies the concentration value C of the sour component to the RAM 38 which is the second storage means and the subtraction circuit 41 which is a part of the initialization means.

Since the first storage means and the second multiplication means have the temperature characteristics as shown in FIG. 3 in the sweetness sensation w and salty taste y of the person, the concentration value of the sweetness component from the microcomputer 28 is correspondingly determined. A and the salty component concentration value B are respectively corrected. Therefore, as shown in FIG. 3, since the human sour taste is not affected by the temperature, it is not necessary to make such a correction for the sour component C output from the microcomputer 28. In ROM31,
Different correction coefficients are stored for each concentration value A according to the curve of the sweetness w in FIG. 3 with respect to temperature, and the ROM 32 stores the saltiness x curve in FIG. 3 with respect to temperature for each concentration B. Different correction coefficients are stored accordingly.

The ROM 31 uses the temperature value from the A / D conversion circuit 24 and the concentration value A of the sweet component supplied from the microcomputer 28 as an address, outputs a correction coefficient corresponding to these temperature value and concentration value A, and outputs the multiplication circuit. Then, the multiplication circuit 33 multiplies the supplied density value A by this correction coefficient and supplies the calculated data to the RAM 38 and the subtraction circuit 39 which is a part of the initialization means. In addition, the ROM 32 stores the temperature value from the A / D conversion circuit 24 and the microcomputer 28
Using the concentration value B of the salty component supplied from the address as an address, a correction coefficient corresponding to the temperature value and the concentration value B is output and supplied to the multiplication circuit 34, which multiplies the supplied concentration value B with the correction coefficient. The correction coefficient is multiplied and the calculated data is supplied to the RAM 38 and the subtraction circuit 40 which is a part of the initialization means.

As described above, the measurement data of each taste sensor is corrected so as to match the temperature characteristics of the human taste shown in FIG.

By the way, it is the tongue that is wetted by saliva that makes a person feel the taste. At this time, people do not feel the taste of saliva. This means that one is initiating food by initiating only the taste of saliva. Therefore, unless the sugar content meter 21, the salt concentration meter 22, and the hydrogen ion index meter 23 are used under the same conditions as when the tongue is open, an error occurs in the measurement result of the measurement object. Further, if the detecting portions of these taste sensors are dirty, an error occurs due to this. To avoid these errors,
It is necessary to prevent each taste sensor from obtaining an output from the taste sensor when the tongue is in the same state as when the tongue is wet with saliva.

The initialization means is for this purpose. That is, when the sugar content meter 21, the salt concentration meter 22, and the hydrogen ion index meter 23 are in a state equivalent to the state where the tongue is just wetted with saliva, the sweetness obtained from the multiplication circuits 33, 34 for each temperature. The data for the component and the salty component and the concentration value C of the sour component obtained from the microcomputer 28 are stored as a correction coefficient in the RAM 38 which is the second storage means, and in the initialization means, from the multiplication circuits 33 and 34 by these correction coefficients. Data and the density value C are initialized.

Therefore, when the data value for the sweetness component is output from the multiplication circuit 33, the RAM 38 enters the read state of the correction coefficient for the sweetness component according to the data value, and the A / D conversion circuit 24
The correction coefficient of the sweetness component with respect to the temperature detected by the thermometer is read by using the temperature value from the address as an address, and the subtraction circuit 39
Is supplied to. The subtraction circuit 39 subtracts this correction coefficient from the data value from the multiplication circuit 33 to initialize the data value of the sweet component.

Similarly, when the data value for the salty component is output from the multiplication circuit 34, the correction coefficient of the salty component corresponding to the temperature detected by the thermometer 20 is read from the RAM 38 and the subtraction circuit 40
When the data value of the salty component is initialized and the concentration value C of the sour component is output from the microcomputer 28, the subtracter 41 similarly initializes the concentration value C.

Here, a specific example of a method of creating the correction coefficient stored in the RAM 38 will be described.

As explained above, one does not feel the taste of saliva when eating food. Similarly, the taste of drinking water, which is used to drinking, is not felt so much, and even if it is felt, the taste is not judged much. Therefore, the state where the taste sensor is put in drinking water or the like can be regarded as equivalent to the state where the human tongue is washed with saliva. However, it is not possible to put the taste sensor in drinking water and put it in a measurement object such as food at the same time. For this purpose, the sugar content meter 21, the salt concentration meter 22, and the hydrogen ion index meter 23 are multiplied by the multiplier circuits 33, 3 at each temperature when they are put in drinking water or the like.
4, sweet and salty components obtained from each of the microcomputer 28,
The data values of the sourness components are used as the correction coefficients for the above initialization, and these correction coefficients are temporarily stored in the RAM 38, and when the taste of the measurement object is detected, these correction coefficients are subtracted from the obtained data to initialize. Of.

Therefore, before performing the taste detection of the measurement object using this example, the thermometer 20, the sugar content meter 21, the salt concentration meter 22 and the hydrogen ion index meter 23 are dipped in drinking water or the like, and input from the input circuit 30. Send the correction coefficient creation start command data to the microcomputer 29 for initialization. Accordingly, as described above, the output data H _{1 to} H ₃ from the sugar content meter 21, the A / D conversion circuit 25, and the microcomputer 27 for the drinking water or the like expressed by the above formulas (4) to (6). Is supplied to the microcomputer 28.

On the other hand, drinking water and the like start to be heated as the above data is transmitted from the input circuit 30 to the microcomputer 29, and
The temperature value from the conversion circuit 24 constantly monitors the temperature of drinking water or the like. Then, each time drinking water or the like rises, for example, by I ° C., the microcomputer 28 processes the data H _{1 to} H ₃ as described above to calculate the concentration value A of the sweetness component, the concentration value B of the salty taste component, the concentration of the sourness component The value C is calculated and output, and a calculation end signal is sent to the microcomputer 29 each time this acid-reduction treatment is completed. Upon receiving this operation end signal, the microcomputer 29 sends a write signal to the RAM 38. In the RAM 38, the storage area of the correction coefficient is set for each of the sweetness component, the saltiness component and the sourness component, and when the write signal is sent from the microcomputer 29, the temperature value from the A / D conversion circuit 24 is used as an address. , The data from the multiplication circuit 33 is written to the location designated by this address in the storage area of the sweetness component, and similarly, the data from the multiplication circuit 34 to the storage area of the salty component and the storage area of the sourness component, from the microcomputer 28. Concentration value C
Are written respectively.

In this way, the RAM 38 stores the concentration value of each original taste such as drinking water for each temperature as a correction coefficient for initialization. In this case, the data from the multiplying circuits 33 and 34 and the density value C from the microcomputer 28 are the data to be written in the RAM 38 and are also used for designating the above-mentioned storage area in the RAM 38, respectively. When detecting the taste of the measurement object,
The data from the multiplying circuits 33 and 34 and the density value C from the microcomputer 28 specify each storage area in the RAM 38, and the temperature value from the A / D conversion circuit 24 specifies an address in each storage area. Accordingly, the correction coefficient for initializing the sweetness component, the saltiness component, and the sourness component with respect to the temperature measured by the thermometer 20 is read from the RAM 38.

The respective data initialized by the subtraction circuits 39 to 41 are supplied to the multiplication circuits 35 to 37 constituting the second multiplication means. The second multiplication means corrects the taste contrast effect. This taste contrasting action is, for example, the action of adding a small amount of salt to sugar to increase its sweetness. The correction of the taste contrasting action changes the concentration ratio of each original taste. Therefore, the correction coefficient of each original taste corresponding to this ratio is stored in the ROM 42. The sweetness data from 39 is multiplied by the correction coefficient for sweetness read from the ROM 42. Similarly,
In the multiplying circuits 36 and 37, the saltiness data and the sourness data from the subtraction circuits 40 and 41 are multiplied by the saltiness correction coefficient and the sourness correction coefficient read from the ROM 42, respectively.

The correction coefficient stored in the ROM 42 is experimentally obtained. For example, in the case of a food having a high concentration value of the sweetness component and a low concentration value of the saltiness component, the correction coefficient of the sweetness component supplied to the multiplication circuit 35 is larger than 1, and the correction coefficient of the saltiness component supplied to the multiplication circuit 36. Is less than 1. This indicates that the sweetness was increased by the small amount of the ingredient.

The data from the subtraction circuits 39 to 41 is also used as the address of the ROM 42, and at the position of the ROM 42 designated by this address, correction of the sweetness component, the salty component, and the sourness component with respect to the ratio of the data from the subtraction circuits 39 to 41, respectively. The coefficient is stored.

The data output from the multiplication circuits 35 to 37 are original taste values that match the strength of human taste. That is, the data from the multiplication circuit 35 is Aw representing the strength of human sweetness in the above equation (1), and similarly, the data from the multiplication circuits 36 and 37 are Bx and Cy in the above equation (1), respectively. Is. These data are supplied to the output circuit 43, and the taste of the measurement object is displayed. Further, the temperature value is supplied from the A / D conversion circuit 24 to the output circuit 43, and the temperature is displayed.

By the way, since the conventional salt concentration meter and hydrogen ion index meter, which have been mentioned above, can be put into food or the like, they can be used as the salty taste sensor and sourness sensor of this embodiment. However, since the conventional refractometer as the sweetness sensor mentioned above cannot be put into food or the like and does not take out the measurement result as an electric signal, it cannot be used as the sweetness sensor of this embodiment. Can not.

FIG. 2 is a block diagram showing a specific example of a sweetness sensor that can be used as the sugar content meter 21 in FIG. 1, in which 1 is a case, 2 is a protrusion, 3, 3'is a through hole, and 4 and 4 are ′, 5, 5 ′ are openings, 6 is a capillary tube, 7 is a light source, 8 is an optical fiber, 9 is a prism, 10 is a lens, 11 is a one-dimensional image sensor, 12
Is an oscillation circuit, 13 is a shift register, 14 is a counter, 15 is a latch circuit, 16 is a differentiation circuit, 17 is a ROM, 18 is an output terminal, 1
9 is an input terminal.

In this specific example, the sugar content is detected by measuring a refractometer.

In the figure, a sharp projection 2 is provided at the tip of a pipe-shaped transparent case 1, through holes 3 and 3'are formed in the inside in a direction orthogonal to the lengthwise direction, and a broken line. As shown by, the capillary tube 6 is provided within the range L so as to communicate with the through holes 3 and 3 '. Therefore, the opening of the through hole 3
Through hole 4,4 'through hole 3, capillary tube 6, through hole 3'
It communicates with 5,5 '. The cross section of the case 1 in the range O is circular and the cross section of the capillary tube 6 is also circular.
The cross section in the range M is rectangular, and the cross section of the capillary tube 6 is also rectangular.

Now, assuming that the range N is inserted into the food to be measured, the liquid in the food rises from the openings 4 and 5 through the through hole 3 into the capillary tube 6, and the uppermost end of the liquid becomes the position Q. . Here, 1/2 of the product of the diameter dimension of the capillary and the rise value of the liquid level there is about 0.023, and from this, the capillary 6
The diameter dimension of the capillary tube 6 is set so that the liquid surface at is closer to the through hole 3 ′ side than the position of the prism 9.

The light emitted from the light source 7 is guided to the optical fiber 8 and enters the case 1 from the reflection side of the protrusion 2.
It enters into the liquid in the capillary tube 6 through the through hole 3 '. Then, this light is refracted by the liquid, and the prism 9,
It reaches the one-dimensional image sensor 11 via the lens 10. Therefore, the light receiving portion of the one-dimensional image sensor 11 sometimes becomes bright.

On the other hand, a clock pulse is supplied from the oscillation circuit 12 to the shift register 13 and the counter 14. The counter 14 counts this clock pulse, but resets itself each time it reaches a count value equal to the number of pixels of the one-dimensional image sensor 11, and sends a pulse to the shift register 13 when the count pulse is reached. This pulse is a synchronizing pulse, and in the shift register 13, this synchronizing pulse is shifted by one step each time the clock pulse is supplied from the oscillation circuit 12. Each step of the shift register 13 is a one-dimensional image sensor 11
The pixels of the one-dimensional image sensor 11 are sequentially driven in the arrangement order and a pixel signal is output every time the synchronizing pulse is shifted by one step. Therefore, the count value of the counter 14 is the one-dimensional image sensor 11
One-to-one correspondence with the driven pixels of the counter 14
Every time a sync pulse is supplied from the to the shift register 13,
The one-dimensional image sensor 11 is driven in order from the first pixel.

In this way, the one-dimensional image sensor 11 repeats the one-dimensional operation and outputs a luminance signal that often represents an image to the lens 10. This brightness signal is supplied to the differentiating circuit 16, and a pulse is formed at the change point of the brightness signal at the boundary between the brightness and darkness of the image on the one-dimensional image sensor 11. This pulse is supplied to the latch circuit 15 as a latch pulse.

The count value of the counter 14 is also supplied to the latch circuit 15, and the count value at the time when the latch pulse is supplied from the differentiating circuit 16 is latched. The count value latched by the latch circuit 15 represents the light / dark boundary position of the image on the one-dimensional image sensor 11. This count value is supplied to the ROM 17 as an address.

The ROM 17 stores Brix sugar content data for each count value of the counter 14. Therefore, data corresponding to the light and dark boundary position of the image on the one-dimensional image sensor 11 is obtained from the ROM 17. This data is the data H ₁ in FIG. ₁ and is supplied to the microcomputer 28 (FIG. 1) via the output terminal 18. Further, resetting by the microcomputer 29 before the data H ₁ of the microcomputer 28 is taken in is performed by supplying a reset signal from the microcomputer 29 to the latch circuit 15 via the input terminal 19.

In this way, the sugar content meter 21 is in the form of a probe, and the measurement data is output as an electric signal. Therefore, the sugar content meter 21 can be put into food or the like.

The effects of the embodiment described above are as follows.

(1) Even if the sugar content meter 21, the salt concentration meter 22, and the hydrogen ion index meter 23 each have sensitivity to a plurality of original tastes, the concentration value of each original taste of the measurement object can be accurately calculated by the arithmetic processing by the microcomputer 28. Obtainable.

(2) By correcting the temperature characteristics by the first storage means and the first multiplication means, the temperature characteristics similar to those of the human taste intensity shown in FIG. 3 are added to the data. Can be held.

(3) By using the initialization means of RAM38, the sugar content meter 2
1, the salt concentration meter 22 and the hydrogen ion index meter 23 can be placed in the same environment as a human tongue.

(4) The ROM 42 and the second multiplication means can include the taste contrasting action in the data.

(5) Since the salt concentration meter 22 and the hydrogen ion index meter 23 are operated alternately by the microcomputer 29, interference between these sensors based on the same principle of glass electrodes can be eliminated.

(6) In the hydrogen ion index meter 23, there is a logarithmic relationship between the output hydrogen ion index value and the concentration value of the sour component,
Although the hydrogen ion index value cannot be used as the concentration of the sour component, the concentration value of the sour component can be obtained by the arithmetic processing of the microcomputer 27. Further, even if the hydrogen ion exponent meter 23 has sensitivity to the raw taste components other than the sour component, the concentration values of these raw taste components are compressed to a negligible amount by the arithmetic processing of the microcomputer 27. Therefore, data representing almost only the sour component is obtained from the microcomputer 27, and the arithmetic processing in the microcomputer 28 is simplified.

(7) Before measuring the taste of an object to be measured, in order to obtain a correction coefficient for initializing, the sugar content meter 21, the salt concentration meter 22, and the hydrogen ion index meter 23 are immersed in drinking water or the like.
It is possible to remove dirt and the like adhering to these detection portions, and prevent measurement errors due to dirt and the like.

(8) Conventional ones can be used as the salt concentration meter 22 and the hydrogen ion index meter 23.

Although the embodiment of the present invention has been described above, the present invention is not limited to this embodiment.

For example, the user may turn off the cooking device based on the display content of the output circuit 43 and finish the cooking, but the user preliminarily inputs data indicating the optimum taste from the input circuit 30 to the microcomputer 29. The input circuit is used so that the output circuit 43 is connected to an external device such as a cooking device, the data for starting cooking is input from the input circuit 30, and the microcomputer 29 starts the cooking device. The microcomputer 29 constantly monitors the data supplied to the output circuit 43 from the microcomputer 29, and when this data matches or approximates the input data representing the optimum taste, the microcomputer 29 stops the cooker. Good.

Further, as the salt concentration meter 22 and the hydrogen ion exponent meter 23, commercially available ones can be used, and they are temperature-compensated as a measuring instrument, but these temperature characteristics include the temperature characteristics of the sugar content meter 21. Then, using the temperature value from the thermometer 20, the microcomputer 28
The taste sensor has a detection unit and another processing unit integrated with each other. However, only the detection unit may be exposed to the outside and the rest may be incorporated in the system.

Further, the ROM 42 stores a correction coefficient for correcting the contrasting effect of taste, but the product of all the data obtained from the subtraction circuits 39 to 41 and this correction coefficient may be stored in the ROM 42. Good. In this case, the multiplication circuits 35 to 37 can be omitted.

Furthermore, the correction coefficients stored in the ROMs 31, 32, 42 may be collectively stored in a single ROM, or the microcomputer 27,
The functions of 28, 29, the multiplication circuits 33 to 37, and the subtraction circuits 39 to 41 can be provided to a single microcomputer.

Furthermore, in the case of creating the correction coefficient for the initialization, in the above embodiment, the drinking water or the like is heated, and once the command is input from the input circuit 30, the sweetness component of the drinking water or the like is changed every time the temperature changes. , The data for the salty component and the sour component were written in the RAM38 as the correction coefficient, but the user changes the temperature of drinking water, etc., and inputs the initialization start data from the input circuit 30 every time the temperature is changed. The correction coefficient may be detected and used as an address and written in the RAM 38. Further, it is not necessary to store the correction coefficients for all temperatures in the operating temperature range in the RAM 38, and the correction coefficient for a certain temperature may be measured and the correction coefficient for another temperature may be calculated from this correction coefficient.

In addition, although the bitterness sensor is not used in the above-mentioned embodiment, there is little processing that uses a large amount of food with a lot of bitterness components, and the configuration of the above-mentioned embodiment is sufficiently effective. However, if a bitterness sensor is added to the taste detecting device of the embodiment,
It is obvious that an output close to the taste of a person can be obtained. In this case, the formula that is the basis for calculating the concentration value of each original taste component in the microcomputer 28 is the sweetness component, the saltiness component, the sourness component,
The concentration values of the bitterness components are A, B, C and D, respectively, and the sensitivity of the sweetness sensor to sweetness, saltiness, sourness and bitterness is w ′ ₁ , x ′ ₁ , y ′ ₁ ,
z _'1 and then, w the sensitivity of the salty taste sensor in the same manner' _2, x _'2,
y _'2, z' _2, the sensitivity of the acidity sensor _{w '3, x' 3,} y '3, z'
_3, when the sensitivity of bitterness sensor _{w '4, x' 4,} y '4, z' 4 _{to, H 1 = Aw '1 +} Bx' 1 + Cy '1 + Dz' 1 H 2 = Aw '2 + Bx' 2 + Cy It is represented by ′ ₂ + Dz ′ ₂ H ₃ = Aw ′ ₃ + Bx ′ ₃ + Cy ′ ₃ + Dz ′ ₃ H ₄ = Aw ′ ₄ + Bx ′ ₄ + Cy ′ ₄ + Dz ′ ₄ .

Also, other sensors such as a moisture meter and conductivity may be added.

〔The invention's effect〕

As described above, according to the present invention, it is possible to obtain data representing the taste of a measurement object almost in approximation to the taste of a person, and when a large amount of food is cooked under the same seasoning condition, the seasoning is performed. It has good reproducibility, can be obtained for cooking process, and can improve production cost.

[Brief description of drawings]

FIG. 1 is a block diagram showing an embodiment of the taste detecting apparatus according to the present invention, FIG. 2 is a block diagram showing one specific example of the sugar content meter in FIG. 1, and FIG. 3 shows temperature characteristics of human taste. It is a graph figure. 20 …… thermometer, 21 …… sugar content meter (sweetness sensor), 22 …… salt concentration meter (salt sensor), 23 …… hydrogen ion index meter (sourness sensor), 28 …… micro computer, 31, 32 …… R
OM, 33-37 …… Multiply circuit, 38 …… RAM, 39-41 …… Subtractor circuit, 42 …… ROM.

Claims (4)

[Claims] 1. A plurality of taste sensors that react to a plurality of original tastes and have a clear sensitivity to each of the reacting original tastes, a temperature sensor that measures the temperature of a measurement target, and a temperature sensor that measures each of the taste sensors. Calculation means for calculating the concentration value of each raw taste component in the measurement object, and for each concentration value obtained by the calculation means, the temperature characteristic of the taste with respect to the concentration of the raw taste component based on the measurement value of the temperature sensor. First compensating means for compensating; second compensating means for initializing the concentration value of the original component from the first compensating means; and each of the concentration value initialized by the second compensating means, A taste detecting device comprising: a third correcting means for correcting according to the ratio of these density values. 2. The first correction means according to claim 1, wherein the first correction means stores a first correction coefficient corresponding to a temperature characteristic of human taste with respect to each original taste, and A first multiplying the concentration value of the raw taste by the first correction coefficient read from the first storage unit according to the measured value of the temperature sensor with respect to the concentration value of the raw taste obtained by the calculating means.
And a taste detecting device. 3. The claim 1 according to claim 1, wherein the second correction means is configured to perform the first correction when the taste sensor is in a predetermined initial state.
Second storage means for storing the output value of the correction means, and read from the second storage means from the output value of the first correction means when the taste sensor outputs the measurement value of the measurement object. And a subtraction means for subtracting the output value of the taste detection device. 4. The third correction means according to claim 1, wherein the third correction means stores a second correction coefficient according to a ratio of an output value to a plurality of original tastes from the second correction means. 3 storage means and second multiplication means for multiplying the output value for each original taste from the second correction means by the second correction coefficient read from the third storage means. A taste detection device characterized by.