JPH04204595A - Taste map display device - Google Patents

Abstract

PURPOSE:To grasp how the taste of a cooked object is changed by the selection of a raw material and the cooking method beforehand by storing the taste of the raw materials and changes of the taste in response to cooking methods in advance, reading the taste change data, and displaying the data in a display area. CONSTITUTION:Taste data of raw materials are stored in a ROM 2 in advance, a raw material name is inputted via a raw material key 53, and the corresponding taste data of the raw material are read out from the ROM 2 and displayed in a display area 41 arranged with the stimulating property, thickness, decency, adult compatibility around deliciousness. Taste change data corresponding to cooking methods are stored in a ROM 6 (areas R, G) in advance, the data regarding the raw material name and its cooking method are inputted via the raw material key 53 and a slide lever 55, and the corresponding taste change data are read out from the ROM 6 according to the inputted raw material name and the heating elapsed time and displayed in the display area 41.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a taste map display device, and more particularly to a taste map display device that can grasp in advance the influence of ingredients and their cooking methods on the taste of food.

[Background Art] In recent years, the sense of purpose with respect to food has gradually become more sophisticated and diversified, and there is a demand for more delicious dishes and dishes with more sophisticated sensations.

Cooking consists of ingredients, combinations of ingredients, and cooking methods, so there are virtually infinite variations in cooking, but delicious dishes can only be created when these three are balanced.For example, if you eat strawberries raw, they will be sweet and sour. It's delicious and delicious, but if you make it into juice with a blender, it's too watery and fishy to drink.So, if you mix it with sugar, fresh cream, lemon juice, flavorings, etc., you'll be able to make a delicious juice.I'm wondering if you can make a delicious juice. It is the result of trial and error by our predecessors, and we must not forget that it took a great deal of effort and wasted materials and heat by our predecessors to reach that point.

In the past, tastes were adjusted based on sweetness, sourness, bitterness, saltiness, spiciness, etc., but for example, dishes with sugar are always sweet, and dishes with salt are always salty. Anyone can imagine the results of tasting food, and such a simple concept of taste cannot meet the demands of increasingly sophisticated and diversified tastes.

[Problems to be solved by the invention] As mentioned above, conventional cooking is carried out as described above, and it is not possible to know in advance how the taste of the food will change depending on the selection of ingredients and the cooking method, so variations in cooking are possible. could not be enjoyed effectively.

This invention has been made in view of the above-mentioned background, and aims to provide a taste map display device that allows anyone to systematically enjoy variations of dishes.

[Means for Solving the Problems] In order to solve the above problems, the taste map display device of the present invention improves the taste of the material by at least stimulating, richness, umami,
A storage means for storing taste data defined for each taste of elegance and agility, an input means for inputting data specifying the material, and reading taste data of the corresponding material from the storage means according to the input data. , and display means for displaying this in a display area in which stimulation, depth, elegance, and adultness are arranged around umami.

Further, in order to solve the above-mentioned problems, the taste map display device of the present invention defines taste changes according to the cooking method of the material at least according to the tastes of stimulation, richness, umami, elegance, and adult taste. A means for storing data, an input means for inputting data specifying the material and data regarding its cooking method, and taste change data of the corresponding material and its cooking method from the storage means according to the input data. and a display means for reading out the taste and displaying it in a display area arranged around the taste with stimulation, depth, "second-classness" and adultness.

[Function] In the present invention equipped with such a means, the basic structure (
Taste data specifying the taste of ingredients (tomatoes, onions, granulated sugar, etc.) at least in terms of pungency, richness, umami, elegance, and apoptosis are stored, and the taste data, for example, the material name (tomatoes, onions, granulated sugar, etc.) is memorized by the input means. (sugar, etc.), the taste data of the corresponding material is read out from the storage means according to the input material name, and is displayed in a display area in which stimulation, richness, elegance, and adultness are arranged around umami. do.

In addition, in the present invention equipped with such a means, changes in taste depending on the cooking method (boiling, baking, stir-frying, etc.) of the ingredients (tomatoes, onions, granulated sugar, etc.) can be adjusted in advance to at least stimulate, richness, flavor, Taste change data specified for the tastes of elegance and adultness are stored, and input means such as the name of the ingredient (1 to Mado) and its cooking method (for example, boiling) are stored.
When inputting related data (for example, overheating time and quantitative change), reading corresponding taste change data from the storage means according to the input material name and its overheating elapsed time,
This is displayed in a display area in which stimulation, depth, elegance, and adultness are arranged around umami.

[Embodiments] Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a block diagram of the taste map display device of the embodiment.
In the figure, 1 is the CPU that performs the main control of the device, and 2 is the CPU
A ROM stores the taste map display control program shown in FIG. R memory that stores image information;
32 is a G memory that stores green image information, and 33 is a B memory that stores blue image information. Also, 4 is RG
A color display device (DISP) that displays B and its composite color
), 41 is its display screen, 5 is a console operated by the user, here, 51 is an R switch for selecting the R memory 31, 52 is a G switch for selecting the G memory 32, and 53 is a various Ingredients (tomatoes.

54 is a slide resistor for inputting data regarding the cooking method of the material (in this example, boiling time); 55 is a slide for operating the slide resistor 54; It's a lever.

Further, 6 is a RAM for storing various processing data, where 61 is an R area for storing taste change data (or taste data) for bitmap development in the R memory 31, and 62 is a bitmap development in the G memory 32. G area 63 stores taste change data (or taste data) to store taste change data (or taste data), and 63 is frame data for bitmap development in B memory 33 (in this example, each display of stimulation, richness, umami, elegance, and adultness) 64 is a green flag (GF) that remembers that the G switch 52 has been pressed; 65 is the CPU 1;
work area. 7 is a disk device (DSK) that stores files of taste change data (or taste data) corresponding to various materials in advance, and 8 is a C
This is a common lotus for PUI.

FIG. 2 is a diagram showing an example of taste change data. In the figure, 9 is a column for display address data, and 10 is a column for taste change data. In the display address data column 9, predetermined address data corresponding to each taste element I, T, F, N, and A of the material (1 to Mado in this example) is written, and this address data is written on the display screen. 41 to display the taste elements.

Here, ■ stands for Inspired (lN5PIRED), and represents the degree of stimulation and excitement of spicy food such as nisnik, and T stands for Greasy & Thickness (GREASY & TH).
Abbreviation for ICKNESSI, which indicates the degree of creaminess, stickiness, oiliness, strong flavor, etc., and F is full body (
FULLBODY) stands for richness, flavor, spread of taste,
It represents the degree of depth of flavor, and N stands for nobility (NOBI).
Abbreviation for LITYI, which represents the degree of refined taste, and taste element A is ADULTI (abbreviation from ADULTI, which represents the degree of oiri-like taste including rust, harshness, astringency, etc.).

In addition, in the column 10 of taste change data, each taste element I, T,
Corresponding to F, N, A, the cooking method (boiling in this example)
Data (indicated by curves in the diagram) representing changes in each taste element according to the time is written, and these taste element data are centered around the display position according to the address data engraved on this, for example, overheating time t. is displayed on the screen as a circle with a radius proportional to the amplitude i of the taste element deque corresponding to =15 minutes.

Such taste element data can be obtained, for example, by extracting samples at regular intervals during the boiling of tomatoes or tomato sauce from 1 = 0 minutes to 100 minutes, tasting the samples independently by a number of people, and The taste acquired by a person is divided into each taste element I,
It can be objectively obtained by plotting T, F, N, and A and averaging them. Note that the taste data is obtained as the 1=0 minute of the taste change data.

Figure 3 is a diagram showing an example of the display of the taste change data in Figure 2. In the figure, the ingredient is displayed as "tomato", the boiling time is "15 minutes", and the display area of Insbaiad is In (I), a circle with a radius of 1' proportional to the amplitude i of the taste element data ■ at the time when tomatoes were boiled for 15 minutes is displayed, and other taste elements are displayed in display areas (T) and (F).

(N) and (A) are also displayed in a similar manner. Thus, by viewing this display, the user can learn how tomato Inspired (I) without actually cooking the tomato.
You can easily visually understand the influence of taste on the food you prepare.

FIG. 4 is a flowchart of the taste map display control procedure of the embodiment. When the power is turned on to the apparatus, input is entered into this process, and initialization is performed in step S1. i.e. RAM
The R, G, and B areas 61 to 63 of No. 6 are cleared, and the green flag GF is set to 0. In step S2, R
The frame data is read from the OM2 and stored in the B area 63. In step S3, the frame data in the B area 63 is converted into circle and ellipse frame pattern data (bitmap data) as shown in the third diagram, and is stored in the B memory 33. Expand to.

At this point, each display area (I), (T),
(F), (N).

A blue frame is displayed to indicate (A).

Further, in step S4, it is determined whether or not the R key 51 has been pressed, and if it has been pressed, the green flag GF is set to 0 in step S5. That is, if the user wants to display the taste change data of the material in red, he or she only has to press the R key 51. Further, if the R key 51 is not pressed in the determination in step S4, step S5 is skipped, and step S6
Then, it is determined whether or not the G key 52 has been pressed, and if it has been pressed, the green flag GF is set to 1 in step S7. That is, if the user wants to display the taste change data of the material in green, all he has to do is press the G key 52. Further, if it is determined in step S6 that the G key 52 is not pressed, step S7 is skipped, and further, in step S8, the material key 5 is pressed.
It is determined whether or not 3 has been pressed, and if it has not been pressed, the process returns to step S4, and the control flow waits for the material key 53 to be pressed.

When the user presses any material key 53, step S8
This is determined and the process proceeds to step S9, where it is determined whether the green flag GF is 1 or not. If the green flag GF is not 1, display in red is desired, so proceed to step S], 0, read the taste change data corresponding to the specified material from the disk device 7, and store this in the R area 61. do. Then, in step Sll, this taste change data is converted into a bit map according to the processed data (in this example, data related to boiling time) obtained from the slide resistor 54, and is further developed in the R memory 31. At this point, the taste change data is displayed in red. can get. Further, if the green flag GF is 1 in the determination in step S9, the process proceeds to step SL2, where the taste change data corresponding to the specified material is read from the disk device 7 and stored in the G area 62. Then, in step S13, this taste change data is converted into a bit map according to the processing data obtained from the slide resistor 54, and is further developed in the G memory 32, and at this point, the taste change data is displayed in green.

In this way, the user can, for example, display the taste of tomato in red, and display the taste of sour cream in green over this, but in this case, the overlapping portion of red and green is displayed in yellow.

5 to 15 show display examples of taste change data for various materials. FIG. 5 is a display example of "fructose", which has both a high sweetness (I) and an elegant aroma (N), and as a result, the full body (F) also has a high sensation. Incidentally, in order to display the full body (F) at such a high position, the content of the address data F in FIG. 2 may be changed. Figure 6 is an example of a label for "brown sugar", with a scent that is immediately recognizable as brown sugar (I), creamy (T), and an adult taste (
It has the distribution of A) and gives a well-balanced sweetness to the full-bodied (F). FIG. 7 shows an example of a display of "granulated sugar", which gives a light sweetness to full-bodied sugar (F), and is therefore easy to mix with other ingredients, and is a material that meets modern taste requirements. Figure 8 is "caster sugar"
In the display example, Full Body (F) is given a sweetness at a low level (a position that is slightly less familiar), and although its compatibility with other ingredients is slightly low, it produces a certain sweetness. FIG. 9 is a display example of "tomato (raw)", which is characterized by a pungent sour taste (I).

Figure 10 is a display example of "tomato sauce" with a water content of 65.
Even if it is boiled down to 50%, the sourness (I) will not decrease, or the creaminess (T) and flavor (F) will increase. Figure 11 is a display example of "Onions (raw)", with irritating (I) and adult (A)
It is distributed in Figure 12 is a display example of onions fried to 50%. The irritation (I) decreases, but the sugar content increases, contributing to full body (F), and the overall creaminess (T )become. Figure 13 is a display example of "sour cream", which has a lactic acid taste (I), rich creaminess (T), and adult aroma (A), all of which are well-balanced with a full body (F). Contributing. Figure 14 is a display example of ``pumpkin'', with a distribution of sticky creaminess (T) and unique aroma (N).
These contribute to full body (F). Figure 15 shows “
In the display example of "Pork Bacon", it has a pungent salty taste (I), a smoky and elegant aroma (N), and an adult taste (A), and has an outstanding taste when mixed with any food. does not lose its presence.

In the above embodiments, relatively simple materials were described, but other materials that have been cooked to a certain level, such as stock or bouillon, may also be used.

In addition, in the above embodiment, boiling (frying in some cases) was described as a cooking method, but other methods such as baking, steaming, chopping, crushing, frying, and leaving to stand can also be used as data regarding cooking methods.

Further, in the above embodiment, an example was shown in which the taste change data of multiple materials can be displayed superimposed on the color display screen, but even if the taste change data of multiple materials is not displayed on the color display screen, for example, the taste element (I),
(T), (F).

It is also possible to prepare transparent sheets with (N) and (A) drawn on them, and to view these transparent sheets one on top of the other.

Further, in the above embodiment, there are basically five display areas (I), (T), (F), (N
), (A), the taste change data is displayed around each center, but the present invention is not limited to this. For example, as shown in FIG.
).

(T), (F), (N), and (A), depending on which coordinate point among them the taste change data is expanded and displayed.
Furthermore, it becomes possible to express subtle differences in sensation even within the same taste element, making it possible to express finely tuned taste sensations.

Further, in the above embodiment, the display position is displayed on the screen as a circle having a radius proportional to the amplitude i of the taste element data ■, centered on the display position according to the address data, but it may also be displayed as an ellipse, for example. If information about the direction of the long axis of the ellipse is also added, each taste element (I), (T), (F
).

The relationship between (N) and (A) can be expressed better.

Furthermore, in the above embodiment, the display position according to the address data is displayed on the screen as a circle having a radius proportional to the amplitude 1 of the taste element data as a fixed center, but if the address data is If the data is also caused to change by (address data + f(i)), for example, the center position of the display of taste element data will move closer to the direction of full body (F) depending on the simmering time. It is possible to subtly express changes in the relationship between each taste element.

[Effects of the Invention] As described above, according to the present invention, the influence of the material or cooking method on the taste of the food can be grasped in advance by simply inputting data regarding the material or its cooking method.
It has the effect of allowing anyone to enjoy cooking variations in a systematic way.

In addition, according to the present invention, the taste of the material can be reduced (both irritating and
Since the tastes are defined according to the tastes of richness, flavor, elegance, and adultness, it is possible to provide a taste map display device that meets increasingly sophisticated and diversified dietary requirements.

[Brief explanation of the drawing]

FIG. 1 is a block diagram of a taste map display device according to an embodiment of the present invention, FIG. 2 is a diagram showing an example of taste change data, and FIG. 3 is a diagram showing an example of display of the taste change data of FIG. FIG. 4 is a flowchart of the taste map display control procedure of the embodiment.
1 to 5 to 15 are diagrams showing display examples of taste change data for various materials, and FIG. 16 is a diagram illustrating a method of displaying taste change data in another embodiment. In the figure, 1... CPU, 2... ROM, 3... display memory, 31... R memory, 32... G memory, 3
3...B memory, 4...Color display device (DISP)
), 41...Display screen, 5...Console, 51.
...R switch, 52...G switch, 53...Material key, 54...Slide resistor, 55...Slide lever, 6...RAM, 61...R area, 62
...G area, 63...B area, 64...green flag (GF), 65...work area, 7...
- Disk device (DSK), 8... common bus. 5th figure 6th figure 7th figure 8th figure 9th figure 10th figure 11th figure 12th figure 13th figure 14th figure 15th figure 1--→-× Figure 16

Claims (2)

[Claims] (1) a storage means for storing taste data defining the taste of the material at least according to the tastes of stimulation, richness, umami, elegance, and adultness; an input means for inputting data specifying the material; and display means for reading the taste data of the corresponding material from the storage means in accordance with the input data, and displaying this in a display area in which stimulantness, richness, elegance, and adultness are arranged around the umami. A taste map display device featuring: (2) A storage means that stores taste change data that specifies changes in taste according to the cooking method of the material, at least for stimulation, richness, umami, elegance, and adult taste, and data that identifies the material. and an input means for inputting data regarding the cooking method thereof; and according to the input data, read taste change data of the corresponding material and the cooking method from the storage means, and apply this data to the vicinity of the umami such as stimulation, density, etc. A taste map display device comprising a display means for displaying in a display area arranged with elegance and adultness.