Taste Reproduction System Using Component Ratio Data Conversion
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing taste reproduction systems require manual preparation of foodstuffs and seasonings based on taste data, making it difficult to effectively reproduce the taste of a dish, and the use of taste sensors primarily focuses on data evaluation rather than practical reproduction.
Innovation Solution
A food taste reproduction system that converts taste data into component ratio data for combining taste components, using a computer and a taste reproduction device to select and combine taste components according to the data, with optional shaping and coloring based on shape and color data, to reproduce the taste of a food.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If manual preparation of foodstuffs and seasonings is used based on taste data, then taste reproduction can be attempted, but the process becomes complex and difficult to effectively reproduce the taste
Solution Approach 1:
The patent replaces manual mechanical preparation of foodstuffs and seasonings with an automated taste reproduction device that mechanically combines taste components according to converted component ratio data, thereby reducing preparation complexity while maintaining or improving taste reproduction accuracy
Solution Approach 2:
The patent converts taste data into component ratio data, changing the parameter representation from qualitative taste descriptions to quantitative component proportions, which enables precise automated reproduction of tastes through systematic combination of basic taste components
2Measurement precision
If taste sensors are used for data evaluation, then taste detection is achieved, but practical taste reproduction is not realized
Solution Approach 1:
The patent introduces component ratio data as an intermediary between taste sensor detection and practical taste reproduction. The taste data is converted into component ratios that serve as a bridge, enabling the transition from mere detection to actual reproduction of tastes through systematic combination of taste components
Solution Approach 2:
The patent replaces the manual process of creating tastes from scratch with an automated system that uses converted component ratio data to systematically combine taste components, making practical taste reproduction feasible and efficient
3Manufacturing precision
If multiple taste components are combined according to component ratio data, then taste reproduction accuracy improves, but the system complexity increases
Solution Approach 1:
The patent segments complex tastes into basic taste components (sweet, sour, bitter, salty, umami) and reproduces them by combining these segmented elements according to converted component ratio data, thereby achieving accurate taste reproduction through systematic combination of simpler elements
Solution Approach 2:
The patent creates a universal taste reproduction system that can reproduce various tastes by combining a fixed set of basic taste components in different ratios, making the system multi-functional and adaptable to different taste reproduction needs without requiring separate systems for each taste
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables easy reproduction of food taste based on taste data, allowing for the creation of a taste reproduced material that closely mimics the original food's taste, texture, and appearance, facilitating efficient and accurate taste replication.
Implementation Method 1
a taste sensor that detects not ingredients of a food but tastes to be sensed by a human tongue and outputs as an electrical signal
Data Source
Figure 1
Figure 2~3
Figure 4
AI summary
It is an object to easily reproduce a food taste based on taste data. In a food taste reproduction system (1), a taste recognition device (2) obtains the taste data obtained by quantifying the food taste. A first terminal (5) converts the taste data into taste reproduction data on a component ratio of taste components for reproducing the food taste by combining a plurality of the taste components, the taste component containing a material providing at least one basic taste. The first terminal (5) transmits the taste reproduction data to the server (7) for storing. A second terminal (8) receives the taste reproduction data via an Internet (6) and outputs the taste reproduction data to a taste reproduction device (9). The taste reproduction device (9) selects at least two taste components among a plurality of the taste components based on the taste reproduction data, and combines the selected taste components in accordance with the component ratio so as to obtain the taste reproduced material.