JP4747371B2 - Food calorie measuring method and food calorie measuring device - Google Patents

Description

  The present invention relates to a calorie measuring method for food and a calorie measuring apparatus for food, and a method for measuring calorie of food and calorie measurement of food that realizes non-destructive measurement of food calories in a short time by applying near infrared rays. Relates to the device.

  Conventionally, in food, focusing on non-destructive inspection based on the optical properties of food, so that many test objects can be inspected in a short time, and can be used for quality control of food, etc. An inspection method using light having a wavelength in the near infrared region has been developed.

  As this type of method, for example, a method described in JP-A No. 2002-122538 is known. This is because the liquid sample in the test tube is irradiated with near-infrared light having a wavelength of 700 nm to 1100 nm from the outside, and the scattered reflected light, scattered transmitted light, or transmitted reflected light from the liquid sample is detected by an optical sensor. By measuring the near-infrared absorption spectrum and substituting this measured value into a calibration curve prepared in advance from the spectrum measured by the same method, for example, fat, protein, starch (carbohydrate), iodine value of the liquid sample In other words, components such as acid value are measured.

JP 2002-122538 A

  By the way, conventionally, various techniques for measuring components such as fat, protein, starch (carbohydrate), iodine value, and acid value using light having a wavelength in the near-infrared region are not limited to the above techniques. There is no time for enumeration. For example, the analysis technique using the near infrared region is also provided by the "Introduction to Near Infrared Quantitative Analysis" provided by Robert D. Rosenthal at the 1997 annual meeting of the American Grain Chemist Association. It is well known as a general technique.

  However, there has been no technique for directly measuring calories. Generally, calorie calculation of food (including raw materials and processed products) is calculated by applying an existing database such as “Five Japanese Food Standard Composition Table”, for example. However, in general, foods have a defect that the quality varies depending on the production area, collection / sales time, etc., and does not show an accurate calorie value.

  Conventionally, the calorie content is measured by pulverizing a sample, putting it into a fluidized state, and measuring the amounts of fat, protein, and carbohydrate components by a chemical analysis technique. The quality is calculated by multiplying the coefficient of 4.00 and the lipid by 9.00. This method applies extraction technology combining chemical and physical means and analysis technology using chemical reaction, and requires complicated and complicated operations such as titration and reagent adjustment, as well as centrifuge and spectrophotometry. A variety of analytical instruments such as meters are used, and furthermore, extraction and analysis of these require specialized techniques.

  The present invention has been made in view of the above-described problems, and enables foods to be calorie-measured using near-infrared rays so that food calories can be easily measured non-destructively in a short time. An object of the present invention is to provide a calorie measuring method and a food calorie measuring apparatus.

  The food calorie measurement method of the present invention for solving such a problem is to receive the reflected light or transmitted light from the food to be examined, measure the absorbance with respect to the wavelength in the near infrared region, and measure this measured value. It is set as the structure which measures the calorie of food based on.

The food calorie measurement method of the present invention is such that the sample food with known calories is irradiated with near infrared rays in advance, the reflected light or transmitted light from the sample food is received, and the second derivative spectrum in the absorbance of the received light is duplicated. Calculate the regression equation by regression analysis,
Irradiate the food to be examined with near infrared rays, receive reflected or transmitted light from the food to be examined, measure the absorbance of the received light, and calculate the calorie of the food from these absorbances and the above regression equation In the calorie measurement method of food to be calculated,
The regression equation is composed of an equation that satisfies the following general equation relationship with the absorbances of the first to n-th wavelengths having a high correlation coefficient as variables.

(In the general formula, C is calorie (Kcal / 100g), λ is wavelength, A1 (λ1) is absorbance at the first wavelength (λ1), A2 (λ2) is absorbance at the second wavelength (λ2), ... An (Λn) is the absorbance at the nth wavelength (λn), and K0, K1, K2,... Kn are coefficients determined by the least square method using the absorbance measured in a sufficiently large population and measured calories. .)

In selecting the first wavelength (λ1) to the nth wavelength (λn) in the above general formula,
First, the correlation coefficient attributed to the calories of the above-mentioned many kinds of foods obtained by multiple regression analysis of known calorie values by chemical analysis of the specimens of many kinds of foods and the absorbances of the respective specimens is 0.800. Select the near-infrared wavelength region of the first wavelength (λ1) to be above,
Next, by multiple regression analysis of the near infrared wavelength range of the first wavelength (λ1) and the wavelength range of 1100 nm to 2000 nm, the first wavelength (λ1) is attributed to the calories of the various types of food. select the wavelength range of the second wavelength at which high correlation coefficient above the correlation coefficient in the wavelength range of near infrared (.lambda.2),
At wavelengths equal to or greater than the third wavelength (λ3) , the overlapping of the near-infrared wavelength range of the first wavelength (λ1) to the (n−1) th wavelength (λn−1) and the wavelength range of 1100 nm to 2000 nm. By the regression analysis, the wavelength range of the nth wavelength (λn) that is attributed to the calorie of the various types of food and becomes a correlation coefficient equal to or greater than the correlation coefficient of the near infrared wavelength range of the first wavelength (λ1) is selected. .

The feature of the measurement method according to the present invention is that the wavelength range of near infrared rays belonging to the calories of many kinds of foods is found, and calories are measured using the wavelength ranges. That is, by multiple regression analysis with many subjects whose calories are already known by chemical analysis, first, the first wavelength having a high correlation coefficient is obtained, and then the second to n wavelengths having a high correlation coefficient are obtained. . Each wavelength is determined, for example, in a region where the correlation coefficient is 0.800 or more by multiple regression analysis using the absorbance of the sample and a known calorie value by chemical analysis. Even if these wavelength regions are used as a single wavelength, it is presumed that calorie can be measured if the standard error range of calories is set wide. However, by obtaining the high correlation coefficient first 2~n wavelength, the Ru was improved accuracy.

Specifically, for example, the first wavelength (λ1) to the nth wavelength (λn) are obtained by multiple regression analysis of known calorie values by chemical analysis of various types of food samples and the absorbance of each sample. The wavelength determined in the near-infrared wavelength range attributable to the calories of the above-mentioned various kinds of foods obtained, a wavelength selected from the range of 1702 nm to 1714 nm, a wavelength selected from the range of 1398 nm to 1414 nm, and 1736 nm to 1744 nm Wavelength selected from the range, wavelength selected from the range of 1180 nm to 1212 nm, wavelength selected from the range of 1242 nm to 1276 nm, wavelength selected from the range of 1574 nm to 1606 nm, wavelength selected from the range of 1330 nm to 1364 nm Of these seven wavelengths, two or more wavelengths and combinations of wavelengths The correlation coefficient was set to 0.800 or more.
Specifically, the regression equation is configured as an equation that satisfies the relationship of the following Equation 1 with the absorbance at the first wavelength and the absorbance at the second wavelength having a high correlation coefficient as variables.

  In Equation 1, C is calorie (Kcal / 100g), λ is wavelength, A1 (λ1) is absorbance at the first wavelength (λ1), A2 (λ2) is absorbance at the second wavelength (λ2), K0, K1, K2 Is a coefficient determined by the least-squares method using absorbance measured in a sufficiently large population and measured calories. In the above formula 1, the first wavelength (λ1) and the second wavelength (λ2) are obtained by multiple regression analysis of known calorie values by chemical analysis of various types of food samples and the absorbance of each sample. It is determined by the near-infrared wavelength range attributed to the calories of the above-mentioned many kinds of foods.

  As described above, the measurement method according to the present invention is characterized by finding the near-infrared wavelength range attributed to the calories of many kinds of foods and measuring the calories using the wavelength range. That is, first, a first wavelength having a high correlation coefficient was obtained by multiple regression analysis with many subjects whose calories were already known by chemical analysis. The first wavelength (λ1) is determined, for example, in a region where the correlation coefficient is 0.800 or more by multiple regression analysis using the absorbance of the sample and a known calorie value by chemical analysis. Even if these wavelength regions are used as a single wavelength, it is presumed that calorie can be measured if the standard error range of calories is set wide. However, in order to increase the accuracy, the second wavelength having a high correlation coefficient was next obtained. The determination of the second wavelength (λ2) was performed with a wavelength having a high correlation coefficient by multiple regression analysis of the region of the first wavelength (λ1) selected above and a predetermined range. Thus, a high correlation of, for example, 0.960 or more can be obtained by combining the first wavelength (λ1) and the second wavelength (λ2), and calories with high accuracy can be measured. Specific wavelengths are listed below.

As one combination, the first wavelength (λ1) is selected from the range of 1270 nm to 1308 nm, and the second wavelength (λ2) is selected from the range of 1188 nm to 1222 nm, 1660 nm to 1666 nm, or 1714 nm to 1726 nm, and the first wavelength The correlation coefficient of the combination of (λ1) and the second wavelength (λ2) is set to 0.970 or more.
Preferably, the first wavelength (λ1) is selected from the range of 1306 ± 2 nm, and the second wavelength (λ2) is selected from the range of 1192 ± 2 nm.

  As another combination, the first wavelength (λ1) is selected from the range of 1352 nm to 1388 nm, and the second wavelength (λ2) is selected from 1210 nm to 1222 nm, 1232 nm to 1246 nm, 1642 nm to 1684 nm, 1708 nm to 1732 nm, 1746 nm to 1752 nm, or 1786 nm. While selecting from the range of ˜1796 nm, the correlation coefficient of the combination of the first wavelength (λ1) and the second wavelength (λ2) is set to 0.970 or more. Preferably, the first wavelength (λ1) was selected from the range of 1360 ± 2 nm, and the second wavelength (λ2) was selected from the range of 1722 ± 2 nm.

  As another combination, the first wavelength (λ1) is selected from the range of 1698 nm to 1740 nm, and the second wavelength (λ2) is selected from the range of 1146 nm to 1158 nm, 1398 nm to 1416 nm, 1814 nm to 1836 nm, or 1886 nm to 1888 nm. In addition, the correlation coefficient of the combination of the first wavelength (λ1) and the second wavelength (λ2) is set to 0.970 or more. Preferably, the first wavelength (λ1) is selected from the range of 1726 ± 2 nm, and the second wavelength (λ2) is selected from the range of 1404 ± 2 nm.

  As another different combination, the first wavelength (λ1) is selected from the range of 1806 nm to 1848 nm, and the second wavelength (λ2) is selected from 1210 nm to 1222 nm, 1234 nm to 1242 nm, 1336 nm to 1352 nm, 1634 nm to 1690 nm, or 1744 nm to 1752 nm. And the correlation coefficient of the combination of the first wavelength (λ1) and the second wavelength (λ2) is 0.970 or more. Preferably, the first wavelength (λ1) was selected from the range of 1818 ± 2 nm, and the second wavelength (λ2) was selected from the range of 1346 ± 2 nm.

  If necessary, the regression equation is composed of equations satisfying the relationship of the following formula 2 with the absorbance of the first wavelength, the absorbance of the second wavelength, and the absorbance of the third wavelength having high correlation coefficients as variables. did.

  In Equation 2, C is calorie (Kcal / 100g), λ is wavelength, A1 (λ1) is absorbance at the first wavelength (λ1), A2 (λ2) is absorbance at the second wavelength (λ2), and A3 (λ3) is The absorbance at the third wavelength (λ3), K 0, K 1, K 2, and K 3 are coefficients determined by the least square method using the absorbance measured in a sufficiently large population and measured calories.

  And if necessary, in the present invention, a third wavelength having a high correlation coefficient was obtained in order to increase accuracy. The third wavelength (λ3) is determined by multiplying the previously selected region of the first wavelength (λ1) and the second wavelength (λ2) and a predetermined range by a multiple regression analysis and selecting a wavelength having a high correlation coefficient. This was done. Accordingly, a high correlation of, for example, 0.980 or more can be obtained by combining the first wavelength (λ1), the second wavelength (λ2), and the third wavelength (λ3), and calorie can be measured with higher accuracy. That is, in the above formula 2, the first wavelength (λ1), the second wavelength (λ2), and the third wavelength (λ3) are set to a known calorie value obtained by chemical analysis of various types of food samples and the respective samples. It is determined by the wavelength range of near infrared rays attributed to the calories of the above-mentioned many kinds of foods determined by multiple regression analysis with absorbance. Specific wavelengths are listed below.

  As one combination, the first wavelength (λ1) is selected from the range of 1270 nm to 1308 nm, the second wavelength (λ2) is selected from the range of 1188 nm to 1222 nm, 1660 nm to 1666 nm, or 1714 nm to 1726 nm, and the third wavelength ( λ3) is selected from the range of 1456 nm to 1472 nm, 1574 nm to 1580 nm, and 1816 nm to 1826 nm, and the correlation coefficient of the combination of the first wavelength (λ1), the second wavelength (λ2), and the third wavelength (λ3) is 0. 980 or more. Preferably, the first wavelength (λ1) is selected from the range of 1306 ± 2 nm, the second wavelength (λ2) is selected from the range of 1192 ± 2 nm, and the third wavelength (λ3) is selected from the range of 1464 ± 2 nm. .

  As another combination, the first wavelength (λ1) is selected from the range of 1352 nm to 1388 nm, and the second wavelength (λ2) is selected from 1210 nm to 1222 nm, 1232 nm to 1246 nm, 1642 nm to 1684 nm, 1708 nm to 1732 nm, 1746 nm to 1752 nm, or 1786 nm. The third wavelength (λ3) is selected from a range of 1144 nm to 1194 nm, 1252 nm to 1320 nm, 1420 nm to 1492 nm, 1504 nm to 1524 nm, 1688 nm to 1694 nm, or 1828 nm to 1934 nm, and the first wavelength ( The correlation coefficient of the combination of λ1), second wavelength (λ2), and third wavelength (λ3) was set to 0.980 or more. Preferably, the first wavelength (λ1) is selected from a range of 1360 ± 2 nm, the second wavelength (λ2) is selected from a range of 1722 ± 2 nm, and the third wavelength (λ3) is selected from a range of 1272 ± 2 nm did.

  As another combination, the first wavelength (λ1) is selected from the range of 1698 nm to 1740 nm, and the second wavelength (λ2) is selected from the range of 1146 nm to 1158 nm, 1398 nm to 1416 nm, 1814 nm to 1836 nm, or 1886 nm to 1888 nm. The third wavelength (λ3) is selected from the range of 1146 nm to 1176 nm, 1256 nm to 1304 nm, 1350 nm to 1390 nm, 1406 nm to 1426 nm, 1548 nm to 1578 nm, or 1810 nm to 1966 nm, and the first wavelength (λ1) and the second wavelength ( The correlation coefficient of the combination of λ2) and the third wavelength (λ3) was set to 0.980 or more. Preferably, the first wavelength (λ1) is selected from the range of 1726 ± 2 nm, the second wavelength (λ2) is selected from the range of 1404 ± 2 nm, and the third wavelength (λ3) is selected from the range of 1832 ± 2 nm. .

  As another different combination, the first wavelength (λ1) is selected from the range of 1806 nm to 1848 nm, and the second wavelength (λ2) is selected from 1210 nm to 1222 nm, 1234 nm to 1242 nm, 1336 nm to 1352 nm, 1634 nm to 1690 nm, or 1744 nm to 1752 nm. The third wavelength (λ3) is selected from the range of 1146 nm to 1188 nm, 1264 nm to 1320 nm, 1384 nm to 1394 nm, or 1708 nm to 1752 nm, and the first wavelength (λ1), the second wavelength (λ2), and The correlation coefficient of the combination of the third wavelength (λ3) was set to 0.980 or more. Preferably, the first wavelength (λ1) is selected from the range of 1818 ± 2 nm, the second wavelength (λ2) is selected from the range of 1346 ± 2 nm, and the third wavelength (λ3) is selected from the range of 1750 ± 2 nm. .

  As another different combination, the first wavelength (λ1) is selected from the range of 1702 nm to 1714 nm, the second wavelength (λ2) is selected from the range of 1398 nm to 1414 nm, and the third wavelength (λ3) is set to 1736 nm to 1744 nm. In addition, the correlation coefficient of the combination of the first wavelength (λ1), the second wavelength (λ2), and the third wavelength (λ3) is set to 0.9777 or more. Preferably, the first wavelength (λ1) is selected from the range of 1704 nm to 1710 nm, the second wavelength (λ2) is selected from the range of 1400 nm to 1404 nm, and the third wavelength (λ3) is selected from the range of 1736 nm to 1740 nm. .

  In addition, the regression equation was configured as needed to satisfy the relationship of the following Equation 3 with the absorbances of the first to seventh wavelengths having a high correlation coefficient as variables.

  In Equation 3, C is calorie (Kcal / 100g), λ is wavelength, A1 (λ1) is absorbance at the first wavelength (λ1), A2 (λ2) is absorbance at the second wavelength (λ2), and A3 (λ3) is Absorbance at the third wavelength (λ3), A4 (λ4) is the absorbance at the fourth wavelength (λ4), A5 (λ5) is the absorbance at the fifth wavelength (λ5), and A6 (λ6) is the absorbance at the sixth wavelength (λ6). , A7 (λ7) is the absorbance at the seventh wavelength (λ7), and K0, K1, K2, K3, K4, K5, K6, and K7 are the minimum two using the measured absorbance and the measured calories in a sufficiently large population. This is a coefficient determined by multiplication. In Formula 3, the first wavelength (λ1) to the seventh wavelength (λ7) are obtained by multiple regression analysis of known calorie values obtained by chemical analysis of various food samples and the absorbance of each sample. It is determined by the near-infrared wavelength range attributed to the calories of the above-mentioned many kinds of foods.

  As one combination, the first wavelength (λ1) is selected from the range of 1702 nm to 1714 nm, the second wavelength (λ2) is selected from the range of 1398 nm to 1414 nm, and the third wavelength (λ3) is selected from the range of 1736 nm to 1744 nm. Select the fourth wavelength (λ4) from the range of 1180 nm to 1212 nm, select the fifth wavelength (λ5) from the range of 1242 nm to 1276 nm, and select the sixth wavelength (λ6) from the range of 1574 nm to 1606 nm. The seventh wavelength (λ7) is selected from the range of 1330 nm to 1364 nm, and the correlation coefficient of the combination of the first wavelength (λ1) to the seventh wavelength (λ7) is 0.8418 or more.

  Preferably, the first wavelength (λ1) is selected from a range of 1704 ± 2 nm, the second wavelength (λ2) is selected from a range of 1400 ± 2 nm, the third wavelength (λ3) is selected from 1738 ± 2 nm, Four wavelengths (λ4) are selected from a range of 1196 ± 2 nm, a fifth wavelength (λ5) is selected from a range of 1260 ± 2 nm, a sixth wavelength (λ6) is selected from 1590 ± 2 nm, and a seventh wavelength (λ7 ) Was selected from a range of 1348 ± 2 nm.

In addition, in order to solve the above problems, the food calorie measuring device of the present invention includes a food holding unit having a table on which a food to be examined is placed, and a food to be examined placed on the table. A light source unit that emits light in the near infrared region, a light receiving unit that receives reflected or transmitted light from the food, and a control unit that calculates the calories of the food based on the absorbance of the light received by the light receiving unit; With
Regression calculated by the multiple regression analysis of the second derivative spectrum in the absorbance with respect to the wavelength of the near infrared region reflected on or transmitted from many kinds of sample foods with known calories and reflected from the sample foods in advance. A regression equation storage function for storing an equation, and a calorie calculation function for calculating the calorie of food from the absorbance of the light received by the light receiving unit and the regression equation,
The combination of the regression equation and the wavelength is used as the combination of the regression equation stored by the regression equation storage function in the control unit and the selected near infrared wavelength. Calories are measured with higher accuracy.

Then, if necessary, the light receiving portion, that make up a plurality of light receiving elements for receiving reflected light or transmitted light from the food.

In this case, if necessary, the tubular body through which light passes from the light source unit is provided, the light-receiving element that has a structure provided at equal angular relationship to the surface of the food side of the body.

  If necessary, the food holding unit is moved relative to the light source unit so that the light receiving unit can receive reflected light or transmitted light at a plurality of locations of the food, and the control unit is configured to receive the light receiving unit. Is provided with a function of calculating the calorie of the food based on the absorbance of the light at a plurality of locations received by. Since calorie values at a plurality of locations can be averaged, more accurate measurement can be performed. For example, when the distribution of ingredients differs depending on the measurement location as in processed foods, there is variation at the measurement location, but since this is averaged, the accuracy of the calorie value is improved.

  Furthermore, if necessary, the food holding unit is provided with a weight measuring device for measuring the weight of the food, and the control unit calculates the calories for the total weight of the food measured by the weight measuring device. It is configured with. Since the weight of the food can be automatically measured, the calories of the whole food can be calculated immediately even if the weight is not separately measured.

  Furthermore, the light source unit is configured to include an acousto-optic element that splits light as required. Spectroscopy can be ensured, and near infrared rays having a required wavelength can be reliably irradiated.

  Moreover, the said food holding part is set as the structure provided with the fan except the water vapor | steam from food as needed. If the food is a food, for example, if it is a freshly cooked food, steam is generated from the food and obstructs the passage of irradiated near infrared rays, but the steam is blown by the fan, so the irradiated near infrared rays are surely Therefore, the light receiving unit can reliably receive the light, and the food can be reliably measured even when the steam is generated.

  In addition, the control unit is configured to have a component amount calculation function that calculates the amount of each component of food such as sugar, protein, and fat of food based on the absorbance of light received by the light receiving unit. Since the amount of each component can also be recognized, food can be ascertained.

  The control unit calculates a component amount calculation function for calculating the amount of each component of food such as sugar, protein and fat of food based on the absorbance of light received by the light receiving unit, and the component amount calculation function calculates It can also be set as the structure provided with the calorie calculation function which calculates the calorie of food based on each component amount of the prepared food. Even in this case, the calorie of the food can be measured immediately.

  Furthermore, if necessary, the control unit stores a user identification function for identifying a user corresponding to one food for calorie measurement, and a measured value of calories for each user identified by the user identification function. And a measurement value integration function for integrating the measurement values of calories stored by the measurement value storage function for each user. As a result, for example, when the food is a food, it becomes possible to grasp the total value of calories of various foods consumed by the user, such as the total calories of one meal, and it can be applied to health management and is extremely useful. become.

According to the food calorie measuring method and the food calorie measuring apparatus of the present invention, the light from the food to be examined is received, the absorbance with respect to the wavelength in the near infrared region is measured, and the food Since the calorie is measured, the calorie of the food can be measured with good accuracy in a nondestructive manner, which is extremely useful.
In particular, calories can be measured directly from food, so titration and titration can be performed compared to conventional methods using extraction techniques that combine chemical and physical means and analytical techniques that use chemical reactions. Complicated and complicated specialized techniques and operations such as reagent adjustment are not necessary, and an accurate calorie value can be obtained easily and immediately. For this reason, it can be used for measuring the calorie of food in general individuals and homes, which is extremely convenient.

  Hereinafter, a food calorie measurement method and a food calorie measurement apparatus according to embodiments of the present invention will be described with reference to the accompanying drawings. Since the food calorie measuring method according to the embodiment of the present invention is carried out using the food calorie measuring device according to the embodiment of the present invention, it will be described together with the operation of the food calorie measuring device.

  The food to be measured by the food calorie measuring apparatus according to the embodiment of the present invention includes any food material itself, processed food, cooked food, etc. provided for food.

  As shown in FIG. 1, the food calorie measuring apparatus according to the embodiment of the present invention includes a food holding unit 1 having a turntable 2 on which a food M to be tested is placed, and the turntable 2. The light source 20 that irradiates the placed food M to be examined with light having a wavelength in the near-infrared region, the light receiving unit 30 that receives the reflected or transmitted light from the food M, and the light receiving unit 30 receives the light. And a control unit 40 that includes a total control calculation processing unit 43 that calculates the calories of the food M based on the light absorbance of the light. Moreover, the main part is accommodated in the dark room (not shown) so that light other than the near infrared rays from the light source part 20 may not be irradiated to the foodstuff M.

  Specifically, as shown in FIGS. 1 and 2, the food holding unit 1 includes a turntable 2 provided in a closed space that can be opened and closed by a door (not shown) on which the food M is placed, and the turntable 2. A rotary motor 3 that is rotationally driven in the T direction, a lifting table 6 that is supported so as to be movable in the X direction in one direction via a groove 4, and that can be moved up and down on a column 5, the rotary motor 3 and the rotation An X-direction moving motor 7 that moves the table 2 in the X-direction by a mechanism such as a rack and a pinion, and an elevating drive unit 8 that elevates the elevating table 6 are configured. The elevating drive unit 8 includes a ball screw 8a to which the elevating table 6 is screwed so as to be movable up and down, and a Z direction driving motor 9 for rotating the elevating table 6 in the Z direction by rotating the ball screw 8a via the timing belt 8b. It is configured.

In addition, a weight measuring device 10 for measuring the weight of the food M is attached to the rotary motor 3 of the food holding unit 1. When the food M is put into the dish 11, the weight of the dish 11 is measured in advance, and the amount is subtracted and corrected. This correction may be performed by the weight measuring instrument 10 itself or may be performed by the control unit 40 described later. Therefore, since the net weight calculation of the food M becomes accurate, the accuracy of the calorie measurement (calculation) increases.
The weight measuring instrument 10 is connected to the lifting table 6, and the lifting table 6 can be moved in the arrow Z direction by rotating the ball screw 8 a via the timing belt 8 b by the Z direction driving motor 9. Providing a guide enables stable operation.
Further, the food holding unit 1 is provided with a suction fan 12 that removes water vapor from the food M. The fan 12 is provided with a duct 13 that guides water vapor from the food M to the fan 12.

  As shown in FIGS. 1 and 3, the light source unit 20 communicates a halogen lamp 22 as a light source installed on a support plate 21 provided on the column 5 and light from the halogen lamp 22 on the support plate 21. A lens barrel 24 with an aperture leading toward the mouth 23, a light chopper 26 provided at the opening of the lens barrel 24 with an aperture and rotated by a drive motor 25, and a light from a halogen lamp 22 provided at the rear of the light chopper 26 And an infrared reflection mirror 28 that irradiates the food M on the rotary table 2 through the communication port 23 with near-infrared rays provided at the communication port 23. Configured. A cooling fan 29 cools the halogen lamp 22.

For this reason, in the light source unit 20, as shown in FIG. 3, the light emitted from the halogen lamp 22 passes through the inside of the apertured lens barrel 24, and the light chopper 26 is rotated by the drive motor 25 to generate a pulse-like shape. The light is split into light having a single wavelength indicated by a broken arrow by passing through the acousto-optic element 27, and only the single wavelength spectral light indicated by the broken arrow is bent by the infrared reflection mirror 28 vertically downward with respect to the optical axis. Focus on M. The light that is not separated by the solid arrow goes straight and the food M is not irradiated.
The light chopper 26 may have any shape, but preferably has a mechanism for changing the pulse to 1.0 msec to 1.6 msec in accordance with the response of the light receiving element 32 and the signal processing circuit 42.

  As shown in FIGS. 1 and 4, the light receiving unit 30 is provided with an equiangular relationship between the cylindrical main body 31 provided in the communication port 23 and the food M side surface of the main body 31, and the reflected light from the food M And a plurality of light receiving elements 32 (detectors) for receiving light. For this reason, when the light M having a single wavelength separated from the light source unit 20 is irradiated onto the food M, it is scattered inside the food M and becomes diffusely reflected light indicated by a broken line. The diffuse reflected light is detected by each light receiving element 32.

The light receiving element 32 is connected to an electric circuit in the control unit 40 in series or in parallel to perform signal processing. The entire signal processing is performed as follows. Each light receiving element 32 detects diffuse reflection light and converts it into an electrical signal based on the intensity of the light.
As shown in FIG. 5, the electrical signal from the light receiving element 32 is transmitted to the control unit 40, amplified by a signal amplification circuit 41 provided in the control unit 40, and noise-removed from the signal amplified by the signal processing circuit 42. The total control calculation processing unit 43 having a regression equation storage function, a calorie calculation function, etc. calculates the calories.

In the control unit 40, as shown in FIG. 5, the total control calculation processing unit 43 is realized by a function of a CPU or the like, and is previously irradiated to the sample food M with known calories and reflected or transmitted from the sample food M. A regression equation storage function for storing a regression equation calculated by multiple regression analysis of the second derivative spectrum in the absorbance with respect to the wavelength in the near infrared region, and a predetermined value stored by the absorbance of the light received by the light receiving unit 30 and the regression equation storage function. And a calorie calculation function for calculating the calorie of the food M based on the regression equation.
In FIG. 1, reference numeral 44 denotes a display unit comprising a CRT or the like provided in the control unit 40. The data is displayed on the display unit 44. The display of the display unit 44 is operated by a screen operation unit (not shown), and can be switched and displayed as appropriate, such as an input screen and a result display screen. An animation or the like may be displayed during measurement. The measurement result may be displayed on the LCD panel. Further, the measurement result may be output as a sound. Further, an external data output interface may be provided.
Further, as shown in FIG. 5, the control unit 40 includes a motor control circuit 45 that controls various motors of the food holding unit 1, a drive motor 25 of the light source unit 20, and the like, and a spectral control circuit 46 that controls the acoustooptic device 27. I have.

The total control calculation processing unit 43 of the control unit 40 is configured to have a function of calculating the calories of the food M based on the light absorbance of a plurality of places received by the light receiving unit 30. Here, calories per unit weight are calculated at a plurality of locations, and a numerical value obtained by averaging these calories is calculated.
In addition, the comprehensive control calculation processing unit 43 of the control unit 40 is configured to have a function of calculating calories for the total weight of the food M measured by the weight measuring device 10. Here, a value obtained by multiplying the calorie per unit weight by the total weight is calculated.

Furthermore, as shown in FIG. 5, the total control calculation processing unit 43 of the control unit 40 is configured based on the absorbance of light received by the light receiving unit 30, and the amount of each component of the food M such as sugar, protein, and fat of the food M. It has a component amount calculation function for calculating. The component amount calculation function is realized by the same means as in the prior art. That is, this irradiates the food M with near-infrared light, detects the reflected light from the food M with the light receiving unit 30 and measures the near-infrared absorption spectrum of the food M. By substituting into a calibration curve prepared in advance from the spectrum measured by the above, the components of the food M such as fat, protein, starch (sugar), iodine value, acid value and the like are measured.
Specifically, for example, the wavelength selection method for carbohydrates, proteins and fats narrows down the points where absorption in the negative direction appears in the spectral waveform obtained by second-order differentiation of absorbance, and the correlation at that time is more Select a high wavelength range, do the same for the 2nd wavelength, and for the 3rd and 4th wavelengths, use the variable increase method in the multiple regression analysis to select the wavelengths that have a high overall correlation coefficient. Use to select.

  Moreover, the comprehensive control arithmetic processing unit 43 stores a user identification function for identifying a user corresponding to one food M related to calorie measurement, and a measured value of calories for each user identified by the user identification function. A measurement value storage function and a measurement value integration function for integrating the measurement values of calories stored by the measurement value storage function for each user are configured. The user identification function is caused to function by a user designation command from the command means 47 configured by a data input function such as a keyboard. The measured value storage function is caused to function by a measured value addition command from the command means 47.

  The combination of the regression equation stored in the regression equation storage function in the overall control calculation processing unit 43 of the control unit 40 and the wavelength of the selected near infrared ray is determined as follows.

Specifically, using the above-described apparatus, the sample food M with known calories is irradiated with near infrared rays in advance, the reflected light or transmitted light from the sample food M is received, and the secondary in the absorbance at wavelengths in the near infrared region. A regression equation is calculated by multiple regression analysis of the differential spectrum.
The regression equation is composed of the following formula 1 with the absorbance at the first wavelength and the absorbance at the second wavelength having high correlation coefficients as variables.

  In Equation 1, C is calorie (Kcal / 100g), λ is wavelength, A1 (λ1) is absorbance at the first wavelength (λ1), A2 (λ2) is absorbance at the second wavelength (λ2), K0, K1, K2 Is a coefficient determined by the least-squares method using absorbance measured in a sufficiently large population and measured calories.

Specifically, the calorie measurement wavelength using two wavelengths by near-infrared was obtained by multiple regression analysis with 85 subjects whose calories were already known by chemical analysis. That is, the first wavelength (λ1) was determined in a region showing a negative correlation and a correlation coefficient of 0.800 or more by multiple regression analysis using the absorbance of the sample and a known calorie value by chemical analysis. . The result of obtaining a single correlation by the secondary differentiation process is shown in FIG.
The first wavelength (λ1) is 1270 nm to 1308 nm (maximum 1284 nm, multiple correlation coefficient −0.891), 1352 nm to 1388 nm (maximum 1370 nm, multiple correlation coefficient −0.928), 1562 nm to 1614 nm (maximum 1578 nm, heavy phase) (Relation number -0.901), 1698 nm to 1740 nm (maximum 1700 nm, multiple correlation coefficient -0.818), 1806 nm to 1848 nm (maximum 1818 nm, multiple correlation coefficient -0.953).
Even if these wavelength regions are used as a single wavelength, it is presumed that calorie can be measured if the standard error range of calories is set wide. Next, the determination of the second wavelength (λ2) is performed with the wavelength having a high correlation coefficient by multiple regression analysis of the first wavelength (λ1) region selected above and the range of 1100 nm to 2000 nm. I did it. The wavelength regions showing a high correlation with the first wavelength (λ1) are shown in FIGS. 7, 8, 9, and 10. FIG. This will be described in detail below.

  As one combination, the first wavelength (λ1) was selected from the range of 1270 nm to 1308 nm, and the second wavelength (λ2) was selected from the range of 1188 nm to 1222 nm, 1660 nm to 1666 nm, or 1714 nm to 1726 nm. Preferably, the first wavelength (λ1) is selected from the range of 1306 ± 2 nm, and the second wavelength (λ2) is selected from the range of 1192 ± 2 nm.

As shown in FIG. 7, the wavelength range of the second wavelength (λ2) showing a correlation coefficient of 0.960 or more with 1270 nm to 1308 nm of the first wavelength (λ1) is 1188 nm to 1222 nm, 1660 nm to 1666 nm, and It was 1714 nm to 1726 nm. When the correlation coefficient of 0.940 or less and 0.9500 to 0.9599, 0.9600 to 0.9699, and 0.9700 to 0.9799 were divided and compared, a correlation of 0.970 or more was found. Calories can be measured with the recognized combination of first wavelength (λ1) and second wavelength (λ2). With the combination of the first wavelength (λ1) and the second wavelength (λ2), the highest correlation coefficient of 0.9775 is recognized when the first wavelength (λ1) is 1306 nm and the second wavelength (λ2) is 1192 nm. It was. Using the first wavelength (λ1) (1306 nm) and the second wavelength (λ2) (1192 nm), C = (383.594) + A calculation formula of (−7979.322) · d ² A1 (λ1) / dλ ² + (− 5178.845) · d ² A2 (λ2) / dλ ² was obtained.

  Next, as another combination, the first wavelength (λ1) is selected from the range of 1352 nm to 1388 nm, and the second wavelength (λ2) is selected from 1210 nm to 1222 nm, 1232 nm to 1246 nm, 1642 nm to 1684 nm, 1708 nm to 1732 nm, 1746 nm to 1752 nm. Or in the range of 1786 nm to 1796 nm. Preferably, the first wavelength (λ1) was selected from the range of 1360 ± 2 nm, and the second wavelength (λ2) was selected from the range of 1722 ± 2 nm.

As shown in FIG. 8, the wavelength range of the second wavelength (λ2) showing a correlation coefficient of 0.970 or more with the first wavelength (λ1) of 1352 nm to 1388 nm is 1210 nm to 1222 nm, 1232 nm to 1246 nm, and 1642 nm. -1684 nm, 1708 nm-1732 nm, 1746 nm-1752 nm, and 1786 nm-1796 nm. When the correlation coefficient of 0.940 or less and 0.9500 to 0.9599, 0.9600 to 0.9699, and 0.9700 to 0.9799 were divided and compared, a correlation of 0.970 or more was found. Calories can be measured with the recognized combination of first wavelength (λ1) and second wavelength (λ2). With the combination of the first wavelength (λ1) and the second wavelength (λ2), the highest correlation coefficient 0.9797 is recognized when the first wavelength (λ1) is 1360 nm and the second wavelength (λ2) is 1722 nm. It was. Using the first wavelength (λ1) (1360 nm) and the second wavelength (λ2) (1722 nm), the regression equation between the calorie value by the method and apparatus of the present invention and the calorie value of chemical analysis is C = (366.467). ) + (− 2103.557) · d ² A1 (λ1) / dλ ² + (− 1243.905) · d ² A2 (λ2) / dλ ² was obtained.

  Next, as another combination, the first wavelength (λ1) is selected from a range of 1698 nm to 1740 nm, and the second wavelength (λ2) is a range of 1146 nm to 1158 nm, 1398 nm to 1416 nm, 1814 nm to 1836 nm, or 1886 nm to 1888 nm. Selected from. Preferably, the first wavelength (λ1) is selected from the range of 1726 ± 2 nm, and the second wavelength (λ2) is selected from the range of 1404 ± 2 nm.

As shown in FIG. 9, the wavelength range of the second wavelength (λ2) showing a correlation coefficient of 0.970 or more between the first wavelength (λ1) and 1698 nm to 1740 nm is 1146 nm to 1158 nm, 1398 nm to 1416 nm, 1814 nm. 1736 nm and 1886 nm to 1888 nm. When the correlation coefficient of 0.940 or less and 0.9500 to 0.9599, 0.9600 to 0.9699, and 0.9700 to 0.9799 were divided and compared, a correlation of 0.970 or more was found. It is considered that calories can be measured with the recognized combination of first wavelength (λ1) and second wavelength (λ2). With the combination of the first wavelength (λ1) and the second wavelength (λ2), the highest correlation coefficient 0.9779 is recognized when the first wavelength (λ1) is 1726 nm and the second wavelength (λ2) is 1404 nm. It was. Using the first wavelength (λ1) (1726 nm) and the second wavelength (λ2) (1404 nm), the regression equation between the calorie value by the method and apparatus of the present invention and the calorie value of chemical analysis is C = (312.779). ) + (− 1254.113) · d ² A1 (λ1) / dλ ² + (993.492) · d ² A2 (λ2) / dλ ² .

  As another different combination, the first wavelength (λ1) is selected from the range of 1806 nm to 1848 nm, and the second wavelength (λ2) is selected from 1210 nm to 1222 nm, 1234 nm to 1242 nm, 1336 nm to 1352 nm, 1634 nm to 1690 nm, or 1744 nm to 1752 nm. Selected from a range of Preferably, the first wavelength (λ1) was selected from the range of 1818 ± 2 nm, and the second wavelength (λ2) was selected from the range of 1346 ± 2 nm.

As shown in FIG. 10, the wavelength range of the second wavelength (λ2) showing a correlation coefficient of 0.970 or more with the first wavelength (λ1) of 1806 nm to 1848 nm is 1210 nm to 1222 nm, 1234 nm to 1242 nm, and 1336 nm. ˜1352 nm, 1634 nm to 1690 nm, and 1744 nm to 1752 nm. When the correlation coefficient of 0.940 or less and 0.9500 to 0.9599, 0.9600 to 0.9699, and 0.9700 to 0.9799 were divided and compared, a correlation of 0.970 or more was found. It is considered that calories can be measured with the recognized combination of first wavelength (λ1) and second wavelength (λ2). With the combination of the first wavelength (λ1) and the second wavelength (λ2), the highest correlation coefficient 0.9756 is recognized when the first wavelength (λ1) is 1818 nm and the second wavelength (λ2) is 1748 nm. It was. Using the first wavelength (λ1) (1818 nm) and the second wavelength (λ2) (1748 nm), the regression equation between the calorie value by the method and apparatus of the present invention and the calorie value of chemical analysis is C = (329.597). ) + (− 8311.669) · d ² A1 (λ1) / dλ ² + (4220.204) · d ² A2 (λ2) / dλ ² .

  Further, as another regression equation, the following formula 2 is used, in which the absorbance at the first wavelength, the absorbance at the second wavelength, and the absorbance at the third wavelength, which have high correlation coefficients, are used as variables.

  In Equation 2, C is calorie (Kcal / 100g), λ is wavelength, A1 (λ1) is absorbance at the first wavelength (λ1), A2 (λ2) is absorbance at the second wavelength (λ2), and A3 (λ3) is The absorbance at the third wavelength (λ3), K 0, K 1, K 2, and K 3 are coefficients determined by the least square method using the absorbance measured in a sufficiently large population and measured calories.

  And the 1st wavelength, the 2nd wavelength, and the 3rd wavelength were calculated | required as follows. FIG. 11 shows the result of obtaining a wavelength having a high correlation coefficient by multiple regression analysis of the third wavelength (λ3) as one combination. When the above-described more preferable conditions of the first wavelength (λ1) and the second wavelength (λ2) are satisfied, the wavelength at which the correlation coefficient is 0.9800 or more was examined by multiple regression analysis. As a result, the third wavelength ( A wavelength of λ3) was obtained. Specific wavelengths are listed below.

  As one combination, the first wavelength (λ1) is selected from the range of 1270 nm to 1308 nm, the second wavelength (λ2) is selected from the range of 1188 nm to 1222 nm, 1660 nm to 1666 nm, or 1714 nm to 1726 nm, and the third wavelength ( λ3) was selected from the range of 1456 nm to 1472 nm, 1574 nm to 1580 nm, 1816 nm to 1826 nm. Preferably, the first wavelength (λ1) is selected from the range of 1306 ± 2 nm, the second wavelength (λ2) is selected from the range of 1192 ± 2 nm, and the third wavelength (λ3) is selected from the range of 1464 ± 2 nm. .

  As another combination, the first wavelength (λ1) is selected from the range of 1352 nm to 1388 nm, and the second wavelength (λ2) is selected from 1210 nm to 1222 nm, 1232 nm to 1246 nm, 1642 nm to 1684 nm, 1708 nm to 1732 nm, 1746 nm to 1752 nm, or 1786 nm. The third wavelength (λ3) was selected from the range of 1144 nm to 1194 nm, 1252 nm to 1320 nm, 1420 nm to 1492 nm, 1504 nm to 1524 nm, 1688 nm to 1694 nm, or 1828 nm to 1934 nm. Preferably, the first wavelength (λ1) is selected from the range of 1360 ± 2 nm, the second wavelength (λ2) is selected from the range of 1722 ± 2 nm, and the third wavelength (λ3) is selected from the range of 1272 ± 2 nm. .

  As another combination, the first wavelength (λ1) is selected from the range of 1698 nm to 1740 nm, and the second wavelength (λ2) is selected from the range of 1146 nm to 1158 nm, 1398 nm to 1416 nm, 1814 nm to 1836 nm, or 1886 nm to 1888 nm. The third wavelength (λ3) was selected from the range of 1146 nm to 1176 nm, 1256 nm to 1304 nm, 1350 nm to 1390 nm, 1406 nm to 1426 nm, 1548 nm to 1578 nm, or 1810 nm to 1966 nm. Preferably, the first wavelength (λ1) is selected from the range of 1726 ± 2 nm, the second wavelength (λ2) is selected from the range of 1404 ± 2 nm, and the third wavelength (λ3) is selected from the range of 1832 ± 2 nm. .

  As another different combination, the first wavelength (λ1) is selected from the range of 1806 nm to 1848 nm, and the second wavelength (λ2) is selected from 1210 nm to 1222 nm, 1234 nm to 1242 nm, 1336 nm to 1352 nm, 1634 nm to 1690 nm, or 1744 nm to 1752 nm. The third wavelength (λ3) was selected from the range of 1146 nm to 1188 nm, 1264 nm to 1320 nm, 1384 nm to 1394 nm, or 1708 nm to 1752 nm. Preferably, the first wavelength (λ1) is selected from the range of 1818 ± 2 nm, the second wavelength (λ2) is selected from the range of 1346 ± 2 nm, and the third wavelength (λ3) is selected from the range of 1750 ± 2 nm. .

  Furthermore, different combinations were selected based on the results shown in FIG. The first wavelength (λ1) is selected from the range of 1702 nm to 1714 nm, the second wavelength (λ2) is selected from the range of 1398 nm to 1414 nm, and the third wavelength (λ3) is selected from the range of 1736 nm to 1744 nm. . Preferably, the first wavelength (λ1) is selected from the range of 1704 nm to 1710 nm, the second wavelength (λ2) is selected from the range of 1400 nm to 1404 nm, and the third wavelength (λ3) is selected from the range of 1736 nm to 1744 nm. .

  In this case, as shown in FIG. 12, when the first wavelength (λ1) is 1702 nm to 1714 nm, the second wavelength (λ2) is 1398 nm to 1414 nm, and the third wavelength (λ3) is 1736 nm to 1744 nm, the correlation coefficient is 0. The calorie can be measured with the apparatus of the present invention from 9777 to 0.9826, preferably the first wavelength (λ1) is 1704 nm to 1710 nm, the second wavelength (λ2) is 1400 nm to 1404 nm, and the third wavelength (λ3) is 1736 nm. When used at ˜1740 nm, the correlation coefficient was around 0.9826. Therefore, if measurement is performed with these three wavelengths, the calorie measurement accuracy can be further increased.

  Further, as another regression equation, an equation satisfying the relationship of the following Equation 3 with the absorbances of the first to seventh wavelengths having a high correlation coefficient as variables is used.

  In Equation 3, C is calorie (Kcal / 100g), λ is wavelength, A1 (λ1) is absorbance at the first wavelength (λ1), A2 (λ2) is absorbance at the second wavelength (λ2), and A3 (λ3) is Absorbance at the third wavelength (λ3), A4 (λ4) is the absorbance at the fourth wavelength (λ4), A5 (λ5) is the absorbance at the fifth wavelength (λ5), and A6 (λ6) is the absorbance at the sixth wavelength (λ6). , A7 (λ7) is the absorbance at the seventh wavelength (λ7), and K0, K1, K2, K3, K4, K5, K6, and K7 are the minimum two using the measured absorbance and the measured calories in a sufficiently large population. This is a coefficient determined by multiplication.

  And 1st wavelength-7th wavelength was calculated | required as follows. Based on the result shown in FIG. 13, as one combination, the first wavelength (λ1) is selected from the range of 1702 nm to 1714 nm, the second wavelength (λ2) is selected from the range of 1398 nm to 1414 nm, and the third wavelength ( λ3) is selected from the range of 1736 nm to 1744 nm, the fourth wavelength (λ4) is selected from the range of 1180 nm to 1212 nm, the fifth wavelength (λ5) is selected from the range of 1242 nm to 1276 nm, and the sixth wavelength (λ6) Was selected from the range of 1574 nm to 1606 nm, and the seventh wavelength (λ7) was selected from the range of 1330 nm to 1364 nm.

  Preferably, the first wavelength (λ1) is selected from a range of 1704 ± 2 nm, the second wavelength (λ2) is selected from a range of 1400 ± 2 nm, the third wavelength (λ3) is selected from 1738 ± 2 nm, Four wavelengths (λ4) are selected from a range of 1196 ± 2 nm, a fifth wavelength (λ5) is selected from a range of 1260 ± 2 nm, a sixth wavelength (λ6) is selected from 1590 ± 2 nm, and a seventh wavelength (λ7 ) Was selected from a range of 1348 ± 2 nm.

  As a method of selecting the wavelength at this time, the characteristics of the attributed wavelength and absorbance relating to carbohydrates, proteins, lipids and moisture in foods were compared, and the wavelength interval was set to 30 nm or more so as to satisfy the calorie value. The coefficient was determined so that the measured value of each selected wavelength satisfies a certain vector, and the entire correlation coefficient at that time is maximized. Finally, a correction formula is calculated, and the value obtained from the calibration formula is corrected.

Therefore, when the calorie of the food M is measured using the calorie measuring apparatus for the food M according to the embodiment, it is as follows.
In the overall control calculation processing unit 43 of the control unit 40, a combination of the regression equation stored by the regression equation storage function and the wavelength of the selected near infrared ray is set. This will be described with reference to the flowcharts shown in FIGS.
The food M, which is the food to be examined for measuring calories, is placed on the rotating table 2 by opening the door and placing it on the plate 11 whose weight is known in advance (1-1). When the door is closed and a measurement start command is issued from the command means, an identification routine is entered to identify the user (1-2).
In the identification routine, as shown in FIG. 15, first, for example, a name or the like is input from the command means (2-1). As a result, the user is registered and stored, and if the user has already been registered, the data of the corresponding user is called (2-2), and accumulated data to be described later is displayed (2-3). If the data is erased (2-4 YES), the accumulated data is erased (2-5), zero display is performed (2-6), and the identification routine is terminated. If the data is not erased (2-4 NO), the identification routine is terminated as it is.

Returning to FIG. 14, after completion of the identification routine, it is confirmed whether or not the door is closed (1-3, 1-4). If it is closed (1-3 YES), the measurement routine is entered (1-5).
In the measurement routine, first, the weight of the food is measured by the weight measuring device 10. In this case, the weight of the pan 11 is measured in advance, and the amount is subtracted and corrected. This correction may be performed by the weight measuring instrument 10 itself or may be performed by the control unit 40 described later. When it is performed by the control unit 40, the total weight including the pan 11 is measured by the weight measuring device 10, and the weight of the pan 11 is subtracted from the total weight in the control unit 40. Thereby, the net weight of the food M is measured.

  And as shown in FIG. 16, the raising / lowering table 6 is raised to a predetermined position with the Z direction drive motor 9 and the ball screw 8a (3-1). Adjust to the height (size) of food M. Measurement is possible without moving in the vertical direction. However, the food M may be a flat plate such as a fried egg, but if the food M has a different height direction, such as a cut watermelon or fruit, the adjustment in the height direction can be performed. Therefore, the measurement accuracy can be significantly improved.

  In this state, the rotary table 2 is rotationally driven in the T direction (3-2) and scanned (3-3). In this scanning, the wavelength is switched at a predetermined timing (3-4), and light is received by the light receiving line sensor (3-5). That is, when light having a peak in the vicinity of a wavelength of 1300 nm is irradiated from the halogen lamp 22 that is the light source unit 20, the light chopper 26 is rotated by the drive motor 25 to become pulsed light and is incident on the acoustooptic device 27. . The acoustooptic device 27 splits the wavelength of the near-infrared region of 1100 nm to 2000 nm with a resolution of 2 nm, and only the dispersed light is irradiated to the food M by the infrared reflecting mirror 28.

In this measurement, multipoint measurement of the food M is performed. In this case, the food M is moved by a combination of driving of the X-direction moving motor 7 and the rotary motor 3, and multipoint measurement is performed.
For example, in the case where the food M is a food made of various materials such as curry and rice, if only a part of the food M is irradiated with near-infrared light, only one calorie information can be obtained. For example, in the case of curry and rice, carrots, potatoes, meat, etc. are mixed, and true calorie information of the food may not be obtained, and all information can be obtained and averaged by scanning the entire surface It is. For this reason, scanning is not always necessary when the food material is a single material, but it is extremely useful when mixed.

  At this time, if steam is emitted from the food M, which is a food, the fan 12 is driven to remove water vapor from the food M. For this reason, the passage of the irradiated near-infrared light is prevented from being hindered by the steam, and the irradiated near-infrared light reliably reaches the food M, and is also reliably received by the light receiving unit 30, The measurement can be reliably performed even with the food M having the exiting condition.

  And as shown in FIG. 4, the diffuse reflected light from the foodstuff M is detected by the light receiving element 32, and is transmitted in the control part 40 through the wiring for control (3-6). In this way, (3-3 to 3-6) is repeated until the entire wavelength range is scanned. The transmitted signal is denoised by the control unit 40, and the total control arithmetic processing unit 43 performs arithmetic processing using a regression equation (3-7, 3-8). That is, the absorbance of the food M is obtained, the obtained absorbance is second-order differentiated, and calories are calculated by a regression equation with a predetermined calorie attribution wavelength. Moreover, the calorie value about the total weight of the food M is calculated by the result with the weight measuring instrument 10. The calculation result is displayed on the display unit 44 (FIGS. 14 and 1-6).

  In this case, since the calorie of the food M is calculated based on the light absorbance of the plurality of places received by the light receiving unit 30, the calorie values at the plurality of places can be averaged, and more accurate measurement can be performed. For example, when the distribution of ingredients differs depending on the measurement location as in processed foods, there is variation at the measurement location, but since this is averaged, the accuracy of the calorie value is improved. Furthermore, since the calorie about the total weight of the food M measured by the weight measuring device 10 is calculated, even if the weight of the food M is not separately measured, the calorie of the whole food M is calculated immediately.

In addition, in the control unit 40, the component amount calculation function of the comprehensive control calculation processing unit 43 causes the amount of each component of the food M such as sugar, protein, and fat of the food M based on the absorbance of the light received by the light receiving unit 30. Is calculated. In this case, calculation is performed by irradiating the food M with near-infrared light for the amount of ingredients, measuring the near-infrared absorption spectrum of the food M, and substituting this measurement value into a calibration curve prepared in advance.
And as shown in FIG. 16, rotation of the rotary table 2 is stopped (3-9), the raising / lowering table 6 is lowered | hung (3-10), and a measurement routine is complete | finished.

  When the measurement routine ends, the process returns to FIG. 14, and the calculation result is displayed on the display unit 44 (1-6). Since the amount of each component can also be recognized, the grasp of the food M can be ensured. This is useful not only for calorie calculations, but also for other nutrition calculations. For example, during cooking, it is possible to know how much fat can be removed by removing the fat with boiling water, etc., so that the adjustment of the target calorie to be obtained can be calculated by the ratio of cooking and blending, etc. Function.

  If there is a next food (1-7 YES), the above calculation result is stored (1-8), and the same operation as above is performed (1-1 to 1-7). On the other hand, if there is no next food, a measured value addition command is sent from the command means (1-9 YES). As a result, the measured values are added, and the result is displayed (1-10), stored as a single meal (1-11, 1-12), and the process ends. Also, when the measurement value addition command is not sent (1-9 NO), the result is recorded and the process ends. In this case, the total value of calories of various foods consumed by the user, such as the total calories for one meal, can be grasped, which can be applied to health management and the like, and is extremely useful.

Next, experimental examples will be described.
(Experimental example 1)
First, it was confirmed that the calorie measurement wavelength described above was specific to the calories of food M. Correlation coefficients were calculated between the calorie value measured at the above wavelength and the chemical, sugar, fat, protein content and calorie analysis value. The results are shown in FIG. 17 (carbohydrate correlation), FIG. 18 (lipid correlation), FIG. 19 (protein correlation), and FIG. 20 (calorie correlation). From these results, the following can be said. The calorie measurement value using the attribution wavelength according to the present invention is 0.979 (FIG. 17) with a correlation coefficient of 0.979 with the calorie value by chemical analysis, 0.830 (FIG. 17) with sugar, and 0.8 with fat. 780 (FIG. 18) and protein were 0.029 (FIG. 19). That is, it showed the highest correlation with the calorie value by chemical analysis. In general, the calories of foods and food materials are calculated by multiplying the amount of each component of sugar, fat and protein and the respective conversion factors. If the measurement wavelength and method according to the present invention measure specific components and convert them into calories, they show the highest correlation with the content of each component of sugar, fat and protein. The correlation with the calorie value is higher than the correlation with the content of. This indicates that the measurement wavelength according to the present invention does not indicate the contents of sugar, fat and protein, which are generally required for calculating the calories of foods and foodstuffs, but detects functional groups that can reflect the calories. Judged to be.

(Experimental example 2)
Next, an experiment (Experimental Example 2-1, Experiment) demonstrating that the above-mentioned wavelength is the dominant attribute wavelength for measuring calories, and that the apparatus can measure calories simply, quickly, and with high accuracy. Example 2-2) was carried out. The sample used in this experiment is a food whose calorie value is known by chemical analysis. The sample and the calorie value by chemical analysis are shown in FIG.

(Experimental example 2-1)
In this experiment, two wavelengths were selected. That is, calories were measured using two wavelengths of 1360 nm for the first wavelength (λ1) and 1722 nm for the second wavelength (λ2). The correlation between the calorie value by the method and apparatus of the present invention and the calorie value of chemical analysis is shown in FIG. The regression equation was C = (366.467) + (-2103.557) · d ² A1 (λ1) / dλ ² + (− 1243.905) · d ² A2 (λ2) / dλ ² . . The correlation coefficient with known calorie measurements was 0.976 with a standard error of 34.7.

(Experimental example 2-2)
In this experiment, three wavelengths were selected. That is, calories were measured using three wavelengths of 1706 for the first wavelength (λ1), 1402 nm for the second wavelength (λ2), and 1738 nm for the third wavelength (λ3). The correlation between the calorie value by the method and apparatus of the present invention and the calorie value of chemical analysis is shown in FIG. As a regression equation, C = (300.394) + (− 1697.002) · d ² A1 (λ1) / dλ ² + (796.210) · d ² A2 (λ2) / dλ ² + (− 3379.720) ) · D ² A3 (λ3) / dλ ² The correlation coefficient with known calorie measurements was 0.983 with a standard error of 27.3.

  From the above experiment, two wavelengths of the first wavelength (λ1) and the second wavelength (λ2) and three wavelengths of the first wavelength (λ1), the second wavelength (λ2), and the third wavelength (λ3) were used. In this case, since the correlation with the calorie value by chemical analysis is high, it is determined that these wavelengths are assigned wavelengths when calorie measurement is performed. Thus, the inventor has earnestly conducted research on the regression equation for obtaining the wavelength range and calorie value for measuring this calorie, and obtained the near-infrared wavelength range and calorie conversion coefficient capable of measuring calories. It is.

(Experimental example 3)
Next, when the above 7 wavelengths are selected, it is proved that the wavelength is dominant for measuring the calories of foods such as food, and that the calorie can be measured easily, quickly and with high accuracy by this device. The experiment was conducted.

  Samples used in this experiment are commercially available confectionery, vegetables, and foods that are commonly consumed. The caloric values of these foods were calculated according to the 5th edition Japanese food standard composition table, and the caloric values calculated and the apparatus were used and measured using the 7 wavelengths described above. The results are shown in FIGS.

  FIG. 24 shows the types of samples used as described above, calorie values measured using the method and apparatus according to the present invention, and calorie values calculated according to the 5th Japan Food Standard Composition Table.

FIG. 25 is a correlation diagram between the calorie value measured by the method and apparatus of the present invention shown in FIG. 24 and the calorie value calculated by the 5th Japan Food Standard Composition Table. In addition, the number of samples, regression equation, standard error, correlation coefficient, determination coefficient, and Darvin Watson ratio are described. That is, the regression equation at this time is Y _(C) = (− 0.0004) · C ² + (1.2873) · C + (− 34.574), C = (− 49458.719) · d ² A1 ( λ1) / dλ ² + (956.9952) · d ² A2 (λ2) / dλ ² + (− 92259.574) · d ² A3 (λ3) / dλ ² + (− 40457.531) · d ² A4 ( λ4) / dλ ² + (25443.748) · d ² A5 (λ5) / dλ ² + (− 328544.071) · d ² A6 (λ6) / dλ ² + (27180.417) · d ² A7 (λ7 ) / Dλ ² . Correlation coefficient 0.9864, standard error 32.923, regression coefficient determination coefficient 0.9730, Darvin between calorie value measured by the method and apparatus of the present invention and calorie value calculated by the five-standard Japanese food standard ingredient table The Watson ratio was 1.7828.

  Moreover, FIG. 26 shows the difference between the calorie value measured by the method and apparatus of the present invention and the calorie value calculated by the 5th Japan Food Standard Composition Table.

  From the results shown in FIG. 24 to FIG. 26, that is, the correlation coefficient of 0.9864, standard error between the calorie value measured by the method and apparatus of this device and the calorie value calculated by the 5th Japan Food Standard Composition Table. 32.923, coefficient of determination 0.9730, Darvin Watson ratio 1.7828, and residual figure, the calorie value in the method and apparatus using 7 wavelengths according to the present invention is the same as the existing calorie calculation method (5 The caloric value can be measured easily, quickly and with high accuracy in foods with a low concentration (0 Kcal) to a high concentration (940 Kcal). It can be judged. Thus, the present inventor has earnestly conducted research on a regression equation and apparatus for obtaining a calorie value and a wavelength region for measuring this calorie, and a near infrared wavelength region and a regression equation capable of measuring the calories of general foods. Is obtained.

(Experimental example 4)
Next, when calculating the calories of food by chemical analysis, it is necessary to obtain the amounts of carbohydrate, protein and lipid components. This experimental example proves that when the sugar mass of food is calculated by this apparatus, it can be measured with high accuracy.

  FIG. 27 shows the sugar mass measured using the sample used in this experiment, the sugar mass according to the 5th Japan Food Standard Composition Table, and the method and apparatus for measuring carbohydrates according to the present invention.

  In addition, in FIG. 28, the correlation diagram between the sugar mass measured using the method and apparatus for measuring the sugar mass according to the 5th edition Japanese food standard ingredient table and the sugar according to the present invention, the wavelength used in this experiment, and The regression equation (abbreviation) is shown in the figure.

When the sugar mass measured using the method and apparatus for measuring carbohydrates according to the present invention is defined as Yd, the following regression equation, Yd = (52.531) + (− 771.160) · d ² A1 (λ1) / dλ ² + (− 797.899) · d ² A2 (λ2) / dλ ² + (− 607.245) · d ² A3 (λ3) / dλ ² + (− 165.849) · d ² A4 (λ4) As a result of conducting an experiment at / dλ ² , the correlation coefficient was 0.9780, the standard error 5.55639, the determination coefficient 0.9565, and the Darvin Watson ratio 1.8520.

  From the above experimental results, it can be determined that there is a close correspondence between the sugar mass measured using the method and apparatus for measuring carbohydrates according to the present invention and the sugar mass according to the 5th Japan Food Standard Component Table. Therefore, it can be said that the present invention enables simple and accurate measurement of sugar mass.

(Experimental example 5)
Next, this experimental example is an experiment that proves that when the protein amount of food is calculated by this apparatus, it can be measured with high accuracy.

  FIG. 29 shows the amount of protein according to the sample used in this experiment, the 5th Japanese food standard ingredient table, and the measured value of the protein according to the present invention.

  FIG. 30 shows a correlation diagram between the amount of protein according to the 5th edition Japanese food standard ingredient table and the measured value of the protein according to the present invention, the wavelength used in this experiment, and the regression equation (abbreviated form).

When the amount of protein measured using the method and apparatus for measuring protein according to the present invention is defined as Yp, the following regression equation, Yp = (10.397) + (63.227) · d ² A1 (λ1) / dλ ² + (774.067) · d ² A2 (λ2) / dλ ² + (698.711) · d ² A3 (λ3) / dλ ² + (198.088) · d ² A4 (λ4) / dλ ² As a result, the correlation coefficient was 0.9622, the standard error was 1.6433, the determination coefficient was 0.9259, and the Darvin Watson ratio was 1.8782.

  From the above experimental results, it can be determined that there is a close correspondence between the amount of protein measured using the method and apparatus for measuring protein according to the present invention and the amount of protein according to the 5th Japan Food Standard Component Table. Therefore, it can be said that the present invention can easily and accurately measure the amount of protein.

(Experimental example 6)
Next, an experiment was conducted to prove that when the fat amount of food was calculated by this apparatus, it could be measured with high accuracy.

  FIG. 31 shows the amount of lipid according to the sample used in this experiment, the 5th Japan Food Standard Composition Table, and the measured value of lipid according to the present invention.

  FIG. 32 shows a correlation diagram between the amount of lipid according to the 5th edition Japanese food standard ingredient table and the measured value of lipid according to the present invention, the wavelength used in this experiment, and the regression equation (abbreviated form).

When the measured value of the lipid according to the present invention is Yf, the following regression equation, Yf = (10.095) + (− 164.710) · d ² A1 (λ1) / dλ ² + (− 140.457) · d ² A2 (λ2) / dλ ² + (− 122.555) · d ² A3 (λ3) / dλ ² + (122.393) · d ² A4 (λ4) / dλ ² The numerical value was 0.9452, the standard error was 4.0135, the coefficient of determination was 0.8934, and the Darvin Watson ratio was 2.4508.

  From the above experimental results, it can be determined that there is a close correspondence between the amount of lipid measured using the method and apparatus for measuring lipid according to the present invention and the amount of lipid according to the 5th Japan Food Standard Component Table. Therefore, it can be said that the present invention can easily and accurately measure the amount of lipid.

(Experimental example 7)
Next, the calorie value calculated by measuring the amount of each component of carbohydrate, protein and fat with this device and multiplying by the general calorie conversion count, the calorie value measured with the method and device of this device, and five The correspondence with the calorie value calculated by the revised Japanese food standard composition table was compared.

  In this experiment, calorie value calculated by multiplying 3 components of carbohydrate, protein and fat measured using 4 wavelengths by calorie conversion factor, calorie value when using 7 wavelengths, and 5 standard Japanese food standard components It is the result of having compared with the calorie value computed with the table | surface. The results are shown in FIGS.

  FIG. 33 shows the calorie value calculated using the sample used in this experiment, the calorie value calculated by multiplying the calorie conversion count by measuring the amount of each component of sugar, protein and fat, and the calorie value when five wavelengths are used. The correspondence of the calorie value calculated by the revised Japanese food standard composition table is shown.

  FIG. 34 is a correlation diagram between calorie values calculated by measuring the amount of each component of carbohydrate, protein, and fat using this apparatus and multiplying by the calorie conversion count and the calorie value when using 7 wavelengths. At this time, the correlation coefficient was 0.9902, the standard error was 23.8468, the determination coefficient was 23.8468, and the Darvin Watson ratio was 1.8277. From this, it can be said that the correspondence between the calorie value calculated by measuring the carbohydrate, protein, and fat components on the apparatus and multiplying by the calorie conversion count is excellent.

  FIG. 35 is a correlation diagram between the calorie value calculated by measuring the amount of each component of sugar, protein, and fat using this device and multiplying by the calorie conversion count and the calorie value calculated by the 5th Japan Food Standard Ingredient Table. It is. At this time, the correlation coefficient was 0.9780, the standard error was 35.5683, the determination coefficient was 0.9565, and the Darvin Watson ratio was 1.6381. From this, it is said that the correspondence between the calorie value calculated by measuring the amount of each component of carbohydrate, protein and fat on this device and multiplying by the calorie conversion count and the calorie value calculated by the 5th Japan Food Standard Composition Table is very good. I can say that.

  Moreover, in FIG.36 and FIG.37, the result obtained in this experiment, that is, the calorie value calculated by multiplying the amount of each component of carbohydrate, protein and fat measured using four wavelengths by the calorie conversion coefficient, The relative correlation coefficient and the Darwin Watson ratio with the calorie value when using 7 wavelengths and the calorie value calculated by the 5th Japanese Food Standard Composition Table are shown. From this result, the correlation between each calorie value is good, the Darvin Watson ratio is also good, and this experiment example shows that calories can be calculated by measuring the amount of each component of carbohydrate, protein and lipid It is.

  In the calorie measuring apparatus according to the above embodiment, the light source of the light source unit 20 is not limited to the halogen lamp 22, and may be a white light source, laser light, or LED light as long as it emits near infrared wavelengths. The light spectrum may be anything other than the acoustooptic element 27 as long as it can select a specific wavelength of the diffraction grating or near infrared ray. Furthermore, if there is a mechanism (for example, a mirror) that scans not only in the X direction but also in the Y direction, the calorie of the food M can be measured with higher accuracy. In this case, the rotation mechanism may not be provided, but the calorie can be measured with higher accuracy if the rotation mechanism is provided.

  Moreover, in the calorie measuring apparatus according to the above embodiment, the rotary motor 3, the X direction moving motor 7 and the Z direction driving motor 9 can be driven in conjunction so that the measurement of the food M can always be carried out on a plane. It is desirable. Thereby, the measurement accuracy is remarkably improved. For example, if it can be controlled so that it can be moved up and down by one spot in units of microns or several centimeters, the measurement is always performed on a flat surface, thereby significantly improving the measurement accuracy.

  In the calorie measuring apparatus according to the above embodiment, the weight measuring device 10 may not be provided. However, in order to finally calculate the calorie, it is necessary to perform weight calculation. . In addition, although one light receiving element 32 of the light receiving unit 30 is possible, calories can be measured with higher accuracy if there are three or more. As the light receiving element 32, one having sensitivity in the near infrared wavelength region is used. In this case, the light receiving element 32 is connected to the signal amplification circuit 41 in the control unit 40 in series or in parallel to perform signal processing.

Furthermore, in the calorie measurement according to the above embodiment, the reflected light from the food is measured. However, the present invention is not necessarily limited to this. Depending on the nature of the food, for example, when the food is liquid, the transmitted light is measured. The light may be received and measured, and may be changed as appropriate. Of course, even in the case of an individual, it may be measured by receiving transmitted light.
Furthermore, in the regression equation according to the above embodiment, the unit of calorie C is Kcal / 100 g, but it is not necessarily limited to this. The unit of C may be set in any way.

  Furthermore, in the present invention, the control unit has a component amount calculation function for calculating the amount of each component of food such as sugar, protein and fat of food based on the absorbance of light received by the light receiving unit, A calorie calculation function for calculating the calorie of the food based on each component amount of the food calculated by the component amount calculation function may be provided and may be appropriately changed.

  In addition, when measuring several foods, the measurement results are added by pressing a specific switch, and the measurement value of the total food is calculated and displayed. By this. It is also possible to measure the intake every period such as one day or one week.

The present invention provides a near-infrared calorie attribution wavelength and a calorie calculation coefficient, which are extremely important elemental techniques for measuring the calorie of food, and uses these attribution wavelengths to produce grains such as rice and wheat, and confectionery. The present invention provides a device for measuring calories in various foods such as vegetables, vegetables, fish and shellfish, meat and cooked foods with high accuracy, simply and quickly.
And calorie such as foods accompanying the calorie component inspection of foods, or calorie labeling obligations, such as health management field due to excess calories such as obesity associated with foods, health management field due to calorie deficiency, disease prevention and disease management due to calorie dependence such as diabetes It can be used in the field of measuring quantities.
Furthermore, the present invention is not limited to foods, but can be applied to calories such as materials such as wood and fuels.

It is a perspective view which shows the calorie measuring apparatus of the foodstuff which concerns on embodiment of this invention. It is a principal part perspective view which shows the food holding part in the calorie measuring apparatus of the food which concerns on embodiment of this invention. It is a principal part perspective view which shows the light source part in the calorie measuring apparatus of the foodstuff which concerns on embodiment of this invention. It is a figure which shows the light-receiving part in the calorie measuring apparatus of the foodstuff which concerns on embodiment of this invention, (a) is a perspective view, (b) is a bottom view. It is a block diagram which shows the structure of the control part in the calorie measuring apparatus of the foodstuff which concerns on embodiment of this invention. It is a graph which shows the correlation coefficient of the near-infrared light absorbency (2nd derivative) at the time of 1st wavelength selection. It is a figure which shows the wavelength range which showed the high correlation with the 1st wavelength of the 2nd wavelength at the time of 2nd wavelength selection. It is a figure which shows the wavelength range which showed the high correlation with the 1st wavelength of the 2nd wavelength at the time of 2nd wavelength selection. It is a figure which shows the wavelength range which showed the high correlation with the 1st wavelength of the 2nd wavelength at the time of 2nd wavelength selection. It is a figure which shows the wavelength range which showed the high correlation with the 1st wavelength of the 2nd wavelength at the time of 2nd wavelength selection. It is a table | surface figure which shows the wavelength range which showed the high correlation with the 1st wavelength of the 3rd wavelength at the time of 3rd wavelength selection, and a 2nd wavelength. It is a table | surface figure which shows the wavelength range which showed the high correlation with the 1st wavelength of the 3rd wavelength at the time of 3rd wavelength selection, and a 2nd wavelength. It is a table | surface figure which shows the wavelength range which showed the high correlation at the time of the 7th wavelength selection. It is a flowchart which shows the control flow in the calorie measuring apparatus of the foodstuff which concerns on embodiment of this invention. It is a flowchart which shows the detailed control flow in the calorie measuring apparatus of the foodstuff which concerns on embodiment of this invention. It is a flowchart which shows another detailed control flow in the calorie measuring apparatus of the foodstuff which concerns on embodiment of this invention. It is a graph which shows the correlation with the calorie value measured with the calorie attribution wavelength of this invention, and the sugar by chemical analysis. It is a graph which shows the correlation with the calorie value measured with the calorie attribution wavelength of this invention, and the lipid by a chemical analysis. It is a graph which shows the correlation with the calorie value measured with the calorie attribution wavelength of this invention, and the protein by a chemical analysis. It is a graph which shows the correlation with the calorie value measured by the calorie attribution wavelength of this invention, and the calorie value by chemical analysis. It is a table | surface figure which shows the calorie value by the chemical analysis of the various foodstuffs as the foodstuff which this invention makes object. It is a graph which shows the correlation with the calorie value measured by 2 wavelengths of the calorie attribution of this invention, and the calorie value by chemical analysis. It is a graph which shows the correlation with the calorie value measured by 3 wavelengths of the calorie attribution of this invention, and the calorie value by chemical analysis. It is a table | surface figure which shows a response | compatibility with the calorie value measured with the 7 wavelength of the calorie attribution of this invention, and the calorie value computed by the five revision Japanese food standard component table | surface. It is a graph which shows the correlation with the calorie value measured by the 7 wavelength of the calorie attribution of this invention, and the calorie value computed by the five Japanese food standard component table | surface. It is a graph which shows the residual of the calorie value measured by the 7 wavelength of the calorie attribution of this invention, and the calorie value computed by the 5th Japanese food standard component table | surface. It is a table | surface figure which shows the response | compatibility of the measured value of the saccharide | sugar by the apparatus of this invention, and the saccharide | sugar mass computed by the 5th Japanese food standard component table | surface. It is a graph which shows the correlation of the measured value of the saccharide | sugar by the apparatus of this invention, and the saccharide | sugar mass computed by the 5th Japanese food standard component table | surface. It is a table | surface figure which shows the response | compatibility of the measured value of the protein by the apparatus of this invention, and the protein amount computed by the 5th Japanese food standard component table | surface. It is a graph which shows the correlation of the protein amount computed by the measured value of the protein by the apparatus of this invention, and the five revision Japanese food standard component table | surface. It is a table | surface figure which shows the response | compatibility of the measured value of the fat by the apparatus of this invention, and the fat amount computed by the 5th Japanese food standard component table | surface. It is a graph which shows the correlation of the measured value of the fat by the apparatus of this invention, and the fat mass computed by the 5th Japanese food standard component table | surface. The calorie value calculated by multiplying the calorie value measured at 7 wavelengths of the caloric attribution of the present invention and the sugar, protein, and fat individually by the calorie conversion factor, and calculated by the 5th Japan Food Standard Composition Table It is a table | surface figure which shows a response | compatibility with the calorie value. It is a graph which shows the correlation with the calorie value calculated by multiplying the calorie value measured in 7 wavelengths of the caloric attribution of this invention, and the value which measured each carbohydrate, protein, and fat by the calorie conversion coefficient. In the graph which shows the correlation of the calorie value which calculated the calorie value by multiplying the calorie conversion coefficient by the value which measured carbohydrate, protein, and fat individually with the device of the present invention, and the 5th Japanese food standard ingredient table is there. The calorie value calculated by multiplying the calorie value measured at 7 wavelengths of the caloric attribution of the present invention and the sugar, protein, and fat individually by the calorie conversion factor, and calculated by the 5th Japan Food Standard Composition Table It is a table | surface figure which shows the correlation coefficient with a calorie value. The calorie value calculated by multiplying the calorie value measured at 7 wavelengths of the caloric attribution of the present invention and the sugar, protein, and fat individually by the calorie conversion factor, and calculated by the 5th Japan Food Standard Composition Table It is a table | surface figure which shows Darvin Watson ratio with the calorie value which was made.

Explanation of symbols

DESCRIPTION OF SYMBOLS M Food 1 Food holding part 2 Rotary table 3 Rotary motor 4 Groove 5 Post 6 Lifting table 7 X direction moving motor 8 Lifting drive part 9 Z direction drive motor 10 Weight measuring instrument 11 Dish 12 Suction fan 13 Duct 20 Light source part 21 Support plate 22 Halogen lamp 23 Communication port 24 Lens barrel with aperture 25 Drive motor 26 Light chopper 27 Acousto-optic element 28 Infrared reflecting mirror 29 Cooling fan 30 Light-receiving part 31 Main body 32 Light-receiving element 40 Control part 41 Signal amplification circuit 42 Signal processing circuit 43 Total control Arithmetic processing unit 44 Display unit 45 Motor control circuit 46 Spectral control circuit

Claims (10)

A method for measuring the calorie of a food that receives reflected light or transmitted light from the food to be examined, measures the absorbance with respect to the wavelength in the near infrared region, and measures the calorie of the food based on this measurement value,
Pre-caloric sample food is irradiated with near-infrared light, reflected or transmitted light from the sample food is received, and a regression equation is calculated by multiple regression analysis of the second derivative spectrum in the absorbance of the received light. ,
Irradiate the food to be examined with near infrared rays, receive reflected or transmitted light from the food to be examined, measure the absorbance of the received light, and calculate the calorie of the food from these absorbances and the above regression equation In the calorie measurement method of food to be calculated,
The regression equation is expressed by the following general formula using the absorbances of the first to n wavelengths having a high correlation coefficient as variables.

(In the general formula, C is calorie (Kcal / 100g), λ is wavelength, A1 (λ1) is absorbance at the first wavelength (λ1), A2 (λ2) is absorbance at the second wavelength (λ2), ... An (Λn) is the absorbance at the nth wavelength (λn), and K0, K1, K2,... Kn are coefficients determined by the least square method using the absorbance measured in a sufficiently large population and measured calories. .)) To satisfy the relationship
In selecting the first wavelength (λ1) to the nth wavelength (λn) in the above general formula,
First, the correlation coefficient attributed to the calories of the above-mentioned many kinds of foods obtained by multiple regression analysis of known calorie values by chemical analysis of the specimens of many kinds of foods and the absorbances of the respective specimens is 0.800. Select the near-infrared wavelength region of the first wavelength (λ1) to be above,
Next, by multiple regression analysis of the near infrared wavelength range of the first wavelength (λ1) and the wavelength range of 1100 nm to 2000 nm, the first wavelength (λ1) is attributed to the calories of the various types of food. select the wavelength range of the second wavelength at which high correlation coefficient above the correlation coefficient in the wavelength range of near infrared (.lambda.2),
At wavelengths equal to or greater than the third wavelength (λ3) , the overlapping of the near-infrared wavelength range of the first wavelength (λ1) to the (n−1) th wavelength (λn−1) and the wavelength range of 1100 nm to 2000 nm. By the regression analysis, the wavelength range of the nth wavelength (λn) that is attributed to the calorie of the various types of food and becomes a correlation coefficient equal to or greater than the correlation coefficient of the near infrared wavelength range of the first wavelength (λ1) is selected. A method for measuring calories in foods. A food holding unit having a table on which the food to be tested is placed, a light source unit that irradiates near-infrared light on the food to be examined placed on the table, and reflection from the food A light receiving unit that receives light or transmitted light, and a control unit that calculates calories of food based on the absorbance of the light received by the light receiving unit,
Regression calculated by the multiple regression analysis of the second derivative spectrum in the absorbance with respect to the wavelength of the near infrared region reflected on or transmitted from many kinds of sample foods with known calories and reflected from the sample foods in advance. A regression equation storage function for storing an equation, and a calorie calculation function for calculating the calorie of food from the absorbance of the light received by the light receiving unit and the regression equation,
The combination of the regression equation stored in the regression equation storage function in the control unit and the selected near infrared wavelength is a combination of the regression equation and the wavelength according to claim 1, .   3. The food calorie measuring apparatus according to claim 2, wherein the light receiving unit includes a plurality of light receiving elements for receiving reflected light or transmitted light from the food.   4. The food calorie measuring apparatus according to claim 3, wherein a cylindrical main body through which light from the light source section passes is provided, and the light receiving element is provided on the food side surface of the main body at an equiangular relationship.   The food holding unit is moved relative to the light source unit so that the light receiving unit can receive reflected light or transmitted light at a plurality of locations of the food, and the control unit is configured to receive the light receiving units at a plurality of locations. 5. The food calorie measuring apparatus according to claim 3, further comprising a function for calculating the calorie of the food based on the absorbance of the light.   The food holding unit is provided with a weight measuring device for measuring the weight of food, and the control unit is configured to have a function of calculating calories for the total weight of food measured by the weight measuring device. The food calorie measuring apparatus according to any one of claims 3 to 5.   7. The food calorie measuring apparatus according to claim 3, wherein the light source unit includes an acousto-optic element that splits light.   The food calorie measuring apparatus according to any one of claims 3 to 7, wherein the food holding unit includes a fan for removing water vapor from the food.   The said control part is provided with the component amount calculation function which calculates each component amount of foodstuffs, such as carbohydrate of a foodstuff, protein, and fat, based on the light absorbency of the light which this light-receiving part received. The food calorie measuring apparatus according to any one of 8 to 8.   The control unit includes a user identification function for identifying a user corresponding to one food related to calorie measurement, and a measured value storage function for storing a measured value of calories for each user identified by the user identification function; The food calorie measuring apparatus according to any one of claims 3 to 9, further comprising a measurement value integration function for integrating the measurement values of calories stored by the measurement value storage function for each user.

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