JP7343161B2 - Odorant presentation device - Google Patents

Description

The present invention relates to an odorant presentation device that allows a person to perceive odorants sent into the nasal cavity from an odorant source through the nostrils as the person breathes, and in particular to present different odors during inhalation and exhalation. This invention relates to a presentation device that reproduces the olfactory sensory experience caused by odorants from the nasopharyngeal cavity.

Taste and smell, which are one of the five human senses, are closely connected, and it is known that perceiving the smell of food is one of the elements of sensing taste. Regarding the perception of food odors, when eating food, we perceive odors from the outside world when we inhale as we breathe, but when we exhale, we perceive odors from the mouth through the nose. They are known to be able to perceive smells. In other words, when we inhale when we are eating food, we perceive the actual odor of the food, but even when we exhale, we perceive the odor coming from the mouth due to the flavor release while eating the food. It has been reported that the perception of odors from the mouth during exhalation is more influenced by taste than the perception of odors from the outside world during inhalation. The following devices can be used to present scents.

For example, as shown in Patent Document 1, a headphone-type odor presentation device has been developed as an odor presentation device. This device is a device that presents an odor from an odor generating device at the time of inhalation by attaching a breathing sensor to the vicinity of the nose via an arm from an abutment part.

Patent Document 2 discloses an odor presentation device that includes an acoustic input device near the nostrils that detects the timing of the end of exhalation based on breath sounds. This device presents an image on the display that makes people aware of the smell, measures changes in pupil diameter using a near-eye imaging device, and when they show interest and are strongly aware of the smell, an air cannon is used to inject a fragrance-containing gas near their nostrils. This is a chemical substance display device that displays chemical substances.

In Patent Document 3, as a device for presenting odors, a computer senses a three-dimensional space using a camera, identifies the three-dimensional position of a human olfactory organ, and determines the distance between the olfactory organ and an air cannon that is the odor source. A device is disclosed that can present an odor by determining the direction and direction of an odor device and emitting a mass of odor toward an olfactory device.

In Patent Document 4, a device for presenting an odor is provided with a discharge port through which an odorant is communicated to the outside by blowing air, and a discharge mechanism that discharges an odor substance to the outside of the odor presentation device along with a marker substance for detection, and a marker released by the discharge mechanism. An odor presentation device having a sensor for detecting a substance is disclosed.

Patent Document 5 discloses, as a device for presenting a scent, a device that is integrated with a head-mounted display and reproduces the scent by sending the scent from a sending unit in accordance with the timing of a moving image being played. .

Special table 2018-527099 publication JP2008-86741A Japanese Patent Application Publication No. 2004-81851 Special publication 2017/098748 publication Special Rehyo No. 2015/025511

As shown above, all of these disclosed devices present odors only during inhalation, that is, only odors from the outside world can be perceived, and therefore odors from the mouth during exhalation cannot be perceived. Therefore, even if these devices were used to present odors while eating food, olfactory perception remained low and the effect on taste remained poor.

Furthermore, since these odor presentation devices emit odors into the air near the subject's nostrils, the odors are diffused into the surrounding area, and when multiple people use them in the same place at the same time, the odors become chaotic and can be mixed up between individuals. There is a problem in presenting the smell.

An object of the present invention is to solve the above-mentioned problems by providing a device that is easy to wear, stably presents the smell of the outside world emitted by food during inhalation, and displays the smell of food when it is put into the mouth and chewed during exhalation. An object of the present invention is to provide an odorant presentation device which is characterized in that it is linked to breathing as shown.

The present invention has been made in view of the above circumstances, and it is an object of the present invention to provide an odorant presentation device that stably works in conjunction with breathing while eating food.

The odorant presentation device of the present invention is a device for presenting food odors, and includes means for detecting exhalation and inhalation of human breathing, and means for presenting different odorants during exhalation and inhalation. The odorant presentation device is equipped with a plurality of odorant supply sources containing different odorants, and a length capable of being intubated so as to communicate with the odorant supply sources and reach from the nostril to the vicinity of the middle nasal turbinate. a flexible tube that releases odor, a nostril plug attached to the flexible tube that closes the nostrils and maintains a seal in the nasal cavity, and at least one of the plurality of odorant sources selected from the flexible tube. The method further includes a path switching valve connected to the tube, and a pump for delivering odor from the odorant source to the flexible tube.

The means for detecting exhalation and inhalation includes a pressure sensor, a thermosensor, an acoustic device, and a respiration meter that determines exhalation or inhalation from the expansion or contraction of the lungs near the nostrils, and the respiration meter detects exhalation or inhalation. and means for sending a signal of the determination to the control section and the storage section.

The means for presenting different odors during exhalation and inhalation is equipped with the flexible tube and nostril plug, and the user determines the timing of exhalation and inhalation manually or by using the respiration meter. The purpose is to present an odor in conjunction with breathing by operating a route switching valve and a pump using a signal to present an odor during exhalation and inhalation.

The means for presenting different odors during exhalation and inhalation is equipped with the flexible tube and the nostril plug, and the respirator sends a signal to the control section and the storage section. By determining the timing of exhalation and inhalation, signals are sent to the path switching valve and the solenoid valve that adjusts the pressure, which are operated, presenting different odors during exhalation and inspiration. The goal is to present scents that are linked to breathing.

According to a feature of the present invention, by inserting a flexible tube into the nasal cavity near the middle nasal turbinate, which is a sensory organ, it is possible to present odor by stably sending odor to the sensory organ even during exhalation. Become.

By presenting the odor of the food itself during inhalation, and presenting the odor from the mouth when the food is masticated and chewed during exhalation, effects such as taste enhancement, experience transmission, and flavor conversion can be achieved only during conventional inhalation. The result is higher than when odor is not presented.

By equipping the flexible tube with a nostril plug, the nostrils are covered at the same time as the flexible tube is intubated, increasing the seal within the nasal cavity and stably presenting odorants directly without leaking odors to the outside. It is possible to obtain high effects with a small amount of odorants.

In addition, signals are sent to the control unit and memory unit from pressure sensors, thermosensors, audio equipment, and respiration meters that determine exhalation or inhalation based on the expansion or contraction of the lungs, automatically timing the timing of exhalation or inhalation. It is possible to identify the odor and present the odor according to the timing of each odor.

By determining the timing of expiration and inhalation and operating the route switching valve and pump using signals from the respiration meter or manually by the subject himself/herself, exhalation can be performed without adjusting the pressure using a solenoid valve. By presenting odors according to the time and timing of inhalation, it becomes possible to present odors that are linked to breathing.

The signal from the measuring device is sent to the control unit and storage unit, and the control unit and storage unit process the signal to determine the timing of expiration or inspiration, and send the signal to the path switching valve and solenoid valve to determine the timing of expiration or inspiration. By sending signals to switch the path switching valve and adjust the pressure so that the odor can be presented according to the timing of each time, the subject can automatically present the odor linked to breathing just by breathing. can.

A diagram showing a nostril plug fitted externally to a flexible tube. A diagram showing a flexible tube and a nostril plug attached to a subject's nostril. A cross-sectional view of the subject's head while wearing a flexible tube and nostril plug. FIG. 2 is a diagram illustrating the use of the odorant presentation device according to the present invention. FIG. 7 is another explanatory diagram of the use of the odorant presentation device according to the present invention. An electrical wiring diagram according to the present invention. A graph of breathing and the timing of opening and closing the solenoid valve. FIG. 2 is a cross-sectional explanatory diagram of the main parts of a subject wearing an odorant presentation device when he is not eating bland food. FIG. 2 is an explanatory cross-sectional view of the main part of a subject wearing an odorant presentation device during exhalation or inhalation while eating bland food. FIG. 2 is a cross-sectional explanatory diagram of the main parts of a subject wearing an odorant presentation device while looking at a food screen. An explanatory diagram of a state in which the odorant presentation device is worn while showing a screen of food but not eating food. FIG. 2 is an explanatory diagram of a state in which the odorant presentation device is worn during exhalation or inhalation while eating food while showing a food screen.

Hereinafter, embodiments of the present invention will be described in detail based on the drawings.

As shown in FIG. 1, the flexible tube 1 is made of a synthetic resin material such as a soft silicone material that is resistant to odor and does not cause damage even if it hits the nasal cavity surface of the nasal cavity 4 of the subject P. It is curved to fit the shape. Further, a nostril plug 2 for covering the nostril 3 is movably fitted onto the flexible tube 1 in order to prevent odor from leaking from the nasal cavity 4. The nostril plug 2 has the shape of two consecutive rubber ellipsoids that cover the outer circumference of the flexible tube 1, but if odor does not leak, the nostril plug 2 is limited to an ellipsoid or rubber. I can't do it. Furthermore, the material of the flexible tube 1 is not limited to silicone as long as it is not harmful to the human body. For reasons of hygiene, it is desirable that the flexible tube 1 and the nostril plug 2 be disposable.

Figure 2 shows a state where the flexible tube 1 and the nostril plug 2 are attached to the nostril 3 of the subject P, and the flexible tube 1 and the nostril plug 2 are intubated into either the left or right nostril 3 of the subject P. The plug 2 is attached so as to close the nostril 3. The other nostril 3 is not intubated, so he can breathe normally. Furthermore, since nothing is intubated in the oral cavity, it is possible to ingest food and drinks at the same time. By using the nostril plug 2, the airtightness of the nasal cavity 4 is improved and the odor emitted from the flexible tube 1 is prevented from leaking out from the nostril 3, and at the same time, the flexible tube 1 is prevented from falling out from the nostril 3. It can be used stably without any problems. The diameter of the flexible tube 1 is preferably 0.5 cm to 1.0 cm, and the distance L from the nostril plug 2 to the tip of the flexible tube 1 is generally 2.0 to 6.0 cm. The range is 0 cm, which varies between individuals, and is determined by the distance from the nostril 3 to the vicinity of the middle nasal turbinate 5, which is the olfactory sensory organ. It is best to measure the distance based on a doctor's diagnosis, and once you know your own length by measuring it, you can use it by adjusting it to the same length from then on.

A cross-sectional view of the head with the flexible tube 1 and the nostril plug 2 attached to the nostril 3 is shown in FIG. The tube is intubated until it reaches the tip 5, and odor is released from the tip. During exhalation, air from the lungs is forced out through the nostrils 3 without the nostril plugs 2, but the odor is emitted in front of the middle nasal turbinate area 5, making it possible to perceive the odor. Further, by directly sending the odorant to the vicinity of the middle nasal turbinate 5, it is possible to efficiently and stably present the odor even with a small amount of the odorant.

As shown in FIG. 4, the odorant presentation device 19 according to the present embodiment includes a flexible tube 1, a nostril plug 2, a path switching valve 6 for selecting one from a plurality of odorant supply sources 7, and a connection A pump 9 is provided for pumping air from the section 13 through the connecting pipes 10, 11 to the odorant source 7. In this embodiment, three odorant supply sources 7 are provided, and by providing the odorant supply sources 7 with different odors, it is possible to present various odors corresponding to the odorant supply sources 7. For example, A of the odorant supply source 7 is provided with an odorant component that is an odorant emitted from the food itself. Specifically, if the odor component is vanillin, you can smell the scent of vanilla, and if the odor component is a fragrance such as coumarin, you can smell the scent of sakuramochi. It is also possible to present the smell of food itself, such as food flavorings, pepper, soy sauce, coffee, etc., in a bottle. Then, B of the odorant supply source 7 is provided with the odor in the mouth emitted by putting the food in the mouth and chewing, and C of the odorant supply source 7 is provided with odorless or odorless material that does not have any odor at all. A substance to be adsorbed is provided. Moreover, three or more odorant supply sources 7 may be used as necessary. In actual use, air sent out by the pump 9 passes through the connecting part 13 and the connecting pipe 11, and passes through the odorant supply source 7 while the pump 9 is activated. The air containing the air is sent out through the connecting pipe 10 and reaches the path switching valve 6. Then, by switching the route switching valve 6 to communicate with the connecting pipe 10 of the odorant supply source 7 of the odorant A, the odorant A can be presented, and other odorants B and C can also use the route switching valve 6. By operating it, you can select the desired scent.

As shown in FIG. 5, another odorant presentation device 20 according to the present embodiment includes a flexible tube 1, a nostril plug 2, and a path switching valve for selecting at least one odor from a plurality of odorant supply sources. 6. An odorant supply source 7, a solenoid valve 8 that automatically closes when a certain pressure is reached, a connecting pipe 10 connecting the odorant supply source 7 and the path switching valve 6, a solenoid valve 8 and the odorant supply source 7. It is provided with a connecting pipe 11 for connecting, a connecting pipe 12 for connecting the connecting part 13 and the electromagnetic valve 8, a connecting part 13, and a pump 9 for sending out air. In order to simplify the drawings, the respiration meter 21, control section 22, storage section 23, and electrical wiring related to the device are shown in FIG. 6 in the drawings of the following embodiments, but the specific device is The figure is omitted. Similar to the odorant presentation device 19, there are three odorant supply sources 7 A, B, and C and three solenoid valves 8 a, b, and c, respectively. By preparing A, B, and C, various odors can be presented accordingly. If necessary, three or more odorant supply sources 7 and solenoid valves 8 may be used. As a specific usage mode, while the pump 9 is activated, the air sent out by the pump 9 is sent from the connecting pipe 11 to the odorant supply source 7 and the connecting pipe 10 while the pressure is adjusted by the solenoid valve 8. Air containing any of the odorants A, B, and C is sent out through the passageway and reaches the path switching valve 6. By switching the path switching valve 6, it is possible to select a desired odor from the substance supply sources 7, A, B, and C.

Next, presentation of smells linked to breathing will be described in detail with reference to FIG. The graph in Figure 7 shows the timing of odor presentation according to exhalation or inhalation when eating food, with the horizontal axis representing the time axis, and the vertical axis representing the amount of air exhausted by breathing and the solenoid valve. Opening and closing of a and b are shown. When the exhaust volume is decreasing, that is, during intake, the odor A, which is the odor emitted by the food itself, is emitted at a flow rate in the range of, for example, 0.5 L/min to 2.0 L/min by opening a of the solenoid valve 8. Present the smell. At the timing when the intake ends, the solenoid valve 8 a is closed. When the exhaust volume continues to increase, that is, during exhalation, the path switching valve 6 connects to the odorant supply source 7, B, and the solenoid valve 8, b, opens. For example, 0.5 L/min ~ according to the opening of the solenoid valve 8 b from the odorant supply source 7 B, which is the odor from the mouth released by chewing food when the solenoid valve 8 b opens. Odors are presented at flow rates in the range of 2.0 L/min. At the end of exhalation, the solenoid valve 8 b is closed, and at the time of inhalation, the path switching valve 6 faces the direction A of the odorant supply source 7, and the solenoid valve 8 a opens. By repeating this, the subject P can present an odor linked to breathing. Further, the flow rate varies between individuals and during exhalation, inhalation, etc., and is not limited to the above values, and the pressure can be adjusted using the solenoid valve 8.

FIG. 6 described above shows a diagram of the electrical wiring of the odorant presentation device 20. First, a respiration meter 21 that detects the respiratory state from an acoustic device (not shown), a pressure sensor, a thermosensor, or the expansion of the lungs installed near the nostril 3 sends information to the control unit 22 during expiration and inspiration. Signals are sent as to when to start and end. When the control unit 22 determines the start and end timings of exhalation and inhalation, signals are transmitted to the solenoid valve 8 and route switching valve 6 to automatically adjust the pressure and open and close the valves. By simply wearing the odorant presentation device 20 and breathing, the subject P can stably present an odor in conjunction with breathing. These data files are stored in the storage unit 23. In addition, as shown in the odorant presentation device 19, the subject P manually determines the start and end of exhalation and inhalation without using the electromagnetic valve 8, the respiration meter 21, the control unit 22, and the storage unit 23. It may also be used by operating the switching valve 6 and pump 9.

In Example 1 shown in FIGS. 8 and 9, an example of the taste enhancement effect is given. As shown in FIG. 8, a bland food is placed in front of the subject P, and the odorant providing source 7 A is provided with the odor emitted by the bland food itself, and the odorant providing source 7 B is provided with the odor emitted by the bland food itself. The smell spreads in the mouth by chewing bland food. When the patient has not eaten anything yet, as shown in FIG. 8, the odorant supply source 7 is connected to A during both exhalation and inspiration to present a light food odor. When the subject P is eating bland food, as shown in FIG. 9, the odorant supply source 7 is connected to A during inhalation, but the route switching valve 6 is switched to the odorant supply source 7 during exhalation. Connect to B of 7. This allows the subject P to present the odor of the food itself during inhalation, and the odor that spreads in the mouth by chewing the food during exhalation, in conjunction with breathing. Even though Subject P is eating light-tasting food, the odor presentation linked to breathing allows him to experience a stronger taste than when using a conventional device that only presents odor during inhalation. I can do it.

Example 2 shown in FIG. 10 describes an example of the experience transmission effect. As shown in FIG. 10, a moving image of dumplings 16 is displayed on the screen 15 in front of the subject P. A of the odorant supply source 7 is provided with a substance having the odor of gyoza, and B of the odorant supply source 7 is provided with an odorant whose flavor is released in the mouth by chewing the gyoza in advance. . At this time, while looking at the screen, the odor of gyoza is presented by switching the pipe route switching valve 6 to connect to A of the odorant supply source 7 during inhalation, and actuating the route switching valve 6 during exhalation to present the odorant supply source. Switch to B of 7. Therefore, when inhaling, it is possible to present a smell similar to when smelling gyoza, and when exhaling, the odor of gyoza spreading in the mouth can be presented in conjunction with breathing. By doing so, subject P can experience the taste of eating gyoza 16 even though he has not eaten gyoza 16 only during inhalation, by presenting the smell of gyoza in conjunction with breathing in addition to visual perception. This can be more faithfully reproduced than when using an odor presentation device.

Example 3 shown in FIGS. 11 and 12 shows the effect of flavor conversion. A moving image of a chocolate-flavored cookie 17 is displayed on the screen 15, and a plain-flavored cookie 18 is placed in front of the subject P. A of the odorant supply source 7 is provided with the smell of the chocolate-flavored cookie 17 itself, and B of the odorant supply source 7 is provided with the smell of the chocolate-flavored cookie 17 spreading in the mouth. As shown in FIG. 11, when you are only looking at the screen and have not eaten anything yet, switch the route switching valve 6 so that it connects to the odorant supply source 7 A during both exhalation and inhalation. present the smell of. As shown in FIG. 12, when actually eating the plain-flavored cookie 18 in front of you, you may leave the odorant source 7 connected to A during inhalation, but the path switching valve 6 may remain connected during exhalation. is activated to switch to B of the odorant supply source 7. By doing so, in the same way as before, when inhaling, the odor similar to when smelling the chocolate-flavored cookie 17 is presented, and when exhaling, the odor of the chocolate-flavored cookie 17 spreading in the mouth is presented in conjunction with breathing. I can do it. By doing so, even though the subject P is eating the plain-flavored cookie 18, by presenting the odor of the chocolate-flavored cookie 17 in conjunction with breathing in addition to visual perception, the subject P can perceive the chocolate-flavored cookie 17. You can feel as if you are eating. Even if a conventional device were used to present the odor of the chocolate-flavored cookie 17 only during inhalation and the person ate the plain-flavored cookie 18, the odor of the plain-flavored cookie 18 would still be perceived from the mouth during exhalation. The smell of chocolate-flavored cookie 17 and plain-flavored cookie 18 will mix in the nasal cavity, weakening the effect, but by presenting the odor in conjunction with breathing, a much higher flavor conversion effect can be obtained. It will be done.

In addition, for people who cannot eat chocolate due to allergies or the like, the use of this embodiment provides the effect of allowing them to experience the flavor of chocolate without having to worry about allergies or the like. In addition, in this example, cookies are used as an example of food, but in addition, for example, by presenting the smell of matsutake mushrooms and eating mushrooms that have a similar texture, it is possible to eat matsutake mushrooms, which are known as high-quality foods. The effect of being able to easily experience the flavor can be obtained by using eringi mushrooms, etc., which are relatively easy to obtain.

Although the present invention has been explained using the first to third embodiments, the statements and drawings that form part of this disclosure are not limited to these embodiments. Although the above embodiment has been described using the odorant presentation device 20, the odorant presentation device 19 may also be used. In addition, although a single food is given as an example in each case, the present invention is not limited to a single food, and can be used even with a plurality of foods by using a combination of odorant supply sources 7 according to the number of foods. becomes possible. During inhalation, a plurality of odors are emitted simultaneously from the odorant supply source 7, and the effect of food with a strong odor or food placed close to each other on the screen is increased by increasing the amount of odor supplied. Thus, it goes without saying that the present invention includes various examples, embodiments, etc. that are not described in the present invention.

According to the odorant presentation device according to the present invention, it is possible to present odors in conjunction with breathing, and by combining VR images while ingesting various foods and drinks, you can feel even more like you are actually eating a meal. It is possible to provide a simulated food experience.

1 Flexible tube 2 Nostril plug 3 Nostril 4 Nasal cavity 5 Near middle nasal turbinate 6 Route switching valve 7 Odorant source 8 Solenoid valve 9 Pump 10 Connecting tube 11 Connecting tube 12 Connecting tube 13 Connecting part 14 Light-tasting food 15 Screen 16 Gyoza 17 Chocolate flavored cookies 18 Plain flavored cookies
19 Odorant presentation device according to the present invention when used simply 20 Odorant presentation device according to the present invention 21 Respiratory meter 22 Control unit

Claims (4)

An odorant presentation device for presenting food odors, comprising means for detecting exhalation and inhalation of human breathing, and means for presenting different odorants during exhalation and inhalation, comprising:
The odorant presentation device includes a plurality of odorant supply sources containing different odorants, and a length that communicates with the odorant supply sources and allows intubation to reach from the nostril to the vicinity of the middle nasal turbinate, and emits odors from the tip. a flexible tube for emitting, a nostril plug that accompanies the flexible tube and closes the nostrils to maintain a seal in the nasal cavity, and a flexible tube for selecting at least one of the plurality of odorant sources. An odorant presentation device comprising: a path switching valve that connects the odorant to the flexible tube; and a pump that sends odor from the odorant supply source to the flexible tube. The means for detecting exhalation and inhalation includes a pressure sensor, a thermosensor, an acoustic device, and a respiration meter that determines exhalation or inhalation from the expansion or contraction of the lungs near the nostrils, and the respiration meter detects exhalation or inhalation. 2. The odorant presentation device according to claim 1 , further comprising means for sending a signal indicating the judgment to the control section and the storage section. The means for presenting different odors during exhalation and inhalation is equipped with the flexible tube and nostril plug,
By determining the timing of exhalation and inhalation at the user's own discretion and operating the route switching valve and pump manually or with signals from the respiration meter, different odors are presented during exhalation and inspiration. 3. The odorant presentation device according to claim 2, wherein the odorant presentation device presents an odor in conjunction with breathing. The means for presenting different odors during exhalation and inhalation is equipped with the flexible tube and nostril plug,
The respiration meter sends a signal to the control unit and storage unit, and the control unit and storage unit determine the timing of exhalation and inspiration and send the signal to the path switching valve and the solenoid valve that adjusts the pressure. According to any one of claims 2 and 3, wherein the odor is sent and operated, and the odor is presented in conjunction with respiration by presenting different odors during exhalation and inhalation, respectively. odorant presentation device.

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