Cooking machine capable of detecting taste of dishes

Abstract

The present application relates to the technical field of cooking equipment, and discloses a stir-frying machine capable of detecting the taste of dishes, which comprises a frying pan, and a taste sensor is arranged in the frying area of the frying pan and can be immersed in the juice of dishes. The present application can detect the basic taste information such as sour, sweet, bitter, salty, astringent and fresh contained in the cooking dishes of the stir-frying machine, and convert the previous subjective sensory information into objective data information. The visual taste data information can provide calibration basis for the seasoning addition of the intelligent stir-frying machine, and can effectively solve the difference generated when the human body evaluates dishes.

Description

Technical Field

[0001] This invention relates to the field of cooking appliances, and more particularly to a stir-fry machine that can detect the taste of dishes. Background Technology

[0002] With the continuous upgrading of intelligent cooking machines, the current focus is only on how to cook dishes to the tastes that the public prefers. However, people from different regions or different age groups may have different evaluations of the same cooked dish. For example, people in Chongqing prefer strong flavors, people in Guangdong prefer mild flavors, people in Jiangnan prefer sweet flavors, and people in the north prefer salty flavors. However, people with different tastes may have different perceptions of the sour, sweet, bitter, salty, astringent, and umami flavors contained in the same dish. In fact, the quantitative values ​​of their flavors (such as acidity and sweetness) are inherent. Therefore, equipping intelligent cooking machines with sensors that can objectively detect flavors is a problem that the industry urgently needs to solve. Summary of the Invention

[0003] The technical problem to be solved by the present invention is to provide a cooking machine that can detect the taste of a dish and accurately reflect the various taste values ​​in the dish.

[0004] To solve the above-mentioned technical problems, the present invention provides a cooking machine that can detect the taste of dishes, which includes a wok and a taste sensor that can be immersed in the dish's juices in the cooking area of ​​the wok.

[0005] Preferably, the wok has a through hole that penetrates the wok wall, the taste sensor is installed in the through hole, and a sealing structure is provided in the through hole to prevent the vegetable juice from leaking out of the wok.

[0006] Preferably, the taste sensor is installed on the stirring blade inside the wok. The stirring blade is placed inside the wok through a mounting base located at the center hole at the bottom of the wok, allowing it to rotate relative to the wok and stir the food. The connecting wire of the taste sensor passes through the wiring groove on the stirring blade, the wire channel on the mounting base, and the center hole in sequence, and is then connected to the control circuit of the wok.

[0007] Preferably, the shape of the housing of the taste sensor is adapted to the shape of the internal space of the through hole, the housing is embedded in the through hole, the front end of the housing is open, and the detection part of the taste sensor is placed inside the housing.

[0008] Preferably, the opening is provided with a mesh structure that allows only vegetable juice to flow into it.

[0009] Preferably, a layered support structure is provided inside the shell, with gaps between two adjacent supports to allow vegetable juice to enter the layers, and each support is provided with a detection part, which is a sensing element that can detect the corresponding taste.

[0010] Preferably, the corresponding flavors include sour, sweet, bitter, salty, astringent, and umami.

[0011] Preferably, the responses of all sensing elements to the corresponding taste are converted into corresponding electrical signals by the corresponding secondary sensors and transmitted to the main control circuit of the measurement component.

[0012] This invention can detect the basic taste information of dishes cooked by a cooking machine, such as sour, sweet, bitter, salty, astringent, and umami, converting previously subjective sensory information into objective data. This visualized taste data can provide a calibration basis for the addition of seasonings in intelligent cooking machines, and can also effectively solve the discrepancies arising from human sensory evaluation of dishes.

[0013] The technical solution of this invention is the first of its kind in the industry. Attached Figure Description

[0014] Figure 1 This is a schematic diagram of the structure of the flavor sensor of the stir-fry machine that can detect the flavor of dishes, which is installed on the wall of the stir-fry pan according to the present invention.

[0015] Figure 2 This is a schematic diagram of the structure of the flavor sensor of the stir-fry machine that can detect the flavor of dishes according to the present invention, which is installed on the stirring blade;

[0016] Figure 3 yes Figure 2 Enlarged view of point A in the middle;

[0017] Figure 4 This is a schematic diagram of the internal structure of the taste sensor in the stir-fry machine that can detect the taste of dishes according to the present invention.

[0018] The following are the labels in the diagram: 1. Wok; 11. Through hole; 2. Taste sensor; 21. Front end; 22. Signal line; 23. Housing; 24. Support; 25. Detection part; 26. Opening; 3. Sealing structure; 4. Stirring blade; 5. Mounting base. Detailed Implementation

[0019] The present invention relates to a cooking machine capable of detecting the taste of dishes. By setting a taste sensor in the wok 1 of the cooking machine, it can objectively and realistically present the quantification value of the taste in the dishes (the quantification value refers to the actual saltiness, acidity, sweetness, umami, astringency and bitterness values ​​contained in various dishes, and the quantification value has specific standards in the relevant fields).

[0020] The taste sensor 2 has not yet entered the commercial stage, but the technology involved is relatively mature in the industry. The present invention is a front-end design scheme, which is simply to apply the taste sensor 2, which can be commercialized in the future, to the cooking machine through the structural design of the present invention.

[0021] The taste sensor is based on the technical research results of INSENT Corporation of Japan, the Electronic Tongue Research Institute of Huazhong University of Science and Technology, and the journal article "Evaluation of the Flavor of Three Kinds of Vegetable Meat Ribs by Combining Electronic Sensory Technology with Artificial Sensory Evaluation [J]. Fujian Agricultural Science and Technology, 2024, 55(3): 01-07."

[0022] The taste sensor 2 is located in the stir-frying area of ​​the wok 1 and can be immersed in the food and sauce. The preferred installation methods are as follows:

[0023] 1. Installed on the wall of wok 1

[0024] Specifically, such as Figure 1 As shown, a through hole 11 is provided on the wall of the wok 1, and the taste sensor 2 is disposed in the through hole 11. The front end 21 of the taste sensor 2 is placed inside the wok 1, and its signal line 22 is located outside the wok 1 and is electrically connected to the control circuit of the wok 1.

[0025] To prevent the vegetable juice in the wok 1 from seeping out of the through hole 11, a sealing structure 3 is provided in the through hole 11. The sealing structure 3 can be a sealing ring embedded in the through hole 11 and sleeved on the taste sensor 2; or, it can be a sleeve structure with double flanges. The sleeve part of the sealing structure 3 is embedded in the through hole 11, and the two flanges are respectively placed on the inner wall and outer wall of the wok 1 to cover the entire through hole 11. The taste sensor 2 passes through the sleeve part and presses the sleeve part tightly in the through hole 11 to form a seal.

[0026] 2. Installed on stirring blade 4

[0027] like Figure 2-3 As shown, a stirring blade 4 is provided in the wok 1 to stir the food inside the wok 1. The stirring blade 4 is placed in the wok 1 in a rotatable manner relative to the wok 1 through a mounting base 5 located at the center hole at the bottom of the wok 1. A wiring groove is opened on the stirring blade 4. The front end 21 of the taste sensor 2 is exposed on the surface of the stirring blade 4, and the rest is embedded in the stirring blade 4. The connecting wire of the taste sensor 2 passes through the wiring groove on the stirring blade 4, the wire channel on the mounting base 5 and the center hole in sequence, and then connects to the control circuit of the wok 1.

[0028] This installation method allows the taste sensor 2 to rotate together with the stirring blade 4 to detect the taste information of ingredients at different locations.

[0029] The shape of the housing 23 of the taste sensor 2 is adapted to the shape of the internal space of the through hole 11. The housing 23 is embedded in the through hole 11. The front end 21 of the housing 23 is an opening 26 for vegetable juice to enter. The detection part 25 of the taste sensor 2 is placed inside the housing 23.

[0030] To further prevent vegetable leaves from getting stuck at the opening 26, a mesh structure is provided on the opening 26 for vegetable juice to flow into it only.

[0031] like Figure 4 As shown, multiple detection units 25 for detecting different flavors are integrated into the same housing 23. A layered support 24 is provided in the housing 23. A gap is left between two adjacent support units 24 to allow the vegetable juice to enter the interlayer. Each layer is isolated from the others. Each support unit 24 is provided with a detection unit 25.

[0032] The detection unit 25 is a sensing element composed of a multi-channel lipid membrane or metal electrode that can detect the corresponding taste, and the circuits of each sensing element are independent of each other.

[0033] The taste sensor 2 also includes a secondary sensor. The responses of all sensing elements to the corresponding taste are converted into corresponding electrical signals by the corresponding secondary sensor and transmitted to the main control circuit of the measurement component.

[0034] The corresponding flavors include sour, sweet, bitter, salty, astringent, and umami.

[0035] This invention can detect the basic taste information of dishes cooked by a cooking machine, such as sour, sweet, bitter, salty, astringent, and umami, converting previously subjective sensory information into objective data. This visualized taste data can provide a calibration basis for the addition of seasonings in intelligent cooking machines, and can also effectively solve the discrepancies arising from human sensory evaluation of dishes.

Claims

1. A cooking machine capable of detecting the taste of dishes, comprising a wok, characterized in that, The wok's cooking area is equipped with taste sensors that can be immersed in the food's juices.

2. The stir-fry machine capable of detecting the taste of dishes as described in claim 1, characterized in that, A through hole is provided on the wall of the wok, and the taste sensor is installed in the through hole. A sealing structure is provided in the through hole to prevent the vegetable juice in the wok from leaking out.

3. The stir-fry machine capable of detecting the taste of dishes as described in claim 1, characterized in that, The taste sensor is installed on the stirring blade inside the wok. The stirring blade is placed inside the wok through a mounting base located at the center hole at the bottom of the wok, allowing it to rotate relative to the wok and stir the food. The connecting wires of the taste sensor pass through the wiring groove on the stirring blade, the wire channel on the mounting base, and the center hole in sequence, and are then connected to the control circuit of the wok.

4. The stir-fry machine capable of detecting the taste of dishes as described in claim 2, characterized in that, The shape of the housing of the taste sensor is adapted to the shape of the internal space of the through hole. The housing is embedded in the through hole, and the front end of the housing is open. The detection part of the taste sensor is placed inside the housing.

5. The stir-fry machine capable of detecting the taste of dishes as described in claim 4, characterized in that, The opening is provided with a mesh structure that allows only vegetable juice to flow into it.

6. The stir-fry machine capable of detecting the taste of dishes as described in claim 5, characterized in that, The shell contains a layered support structure with gaps between adjacent supports to allow vegetable juice to enter the layers. Each support is equipped with a detection unit, which is a sensing element that can detect the corresponding taste.

7. The stir-fry machine capable of detecting the taste of dishes as described in claim 6, characterized in that, The corresponding flavors include sour, sweet, bitter, salty, astringent, and umami.

8. The stir-fry machine capable of detecting the taste of dishes as described in claim 7, characterized in that, The responses generated by all sensing elements to the corresponding odors are converted into corresponding electrical signals by the corresponding secondary sensors and transmitted to the main control circuit of the measurement component.

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