JP2018186044A - Device with food item holding part and method of improving deliciousness of food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an apparatus provided with a food holding unit capable of improving a taste other than the food-like taste. A beverage maker is provided with a light emitting unit (5) that irradiates a beverage with light. The irradiation color, which is the color of the light emitted from the light emitting unit (5), is determined by the light emitting control unit (10). The light emission control unit (10) includes an object color determination unit (11) that determines the object color, which is the overall color of the beverage, and a taste effect determination unit (12) that determines the taste effect on the beverage. And an irradiation color determination unit (13) that determines the irradiation color based on the effect of the surface color of the object and the taste. The irradiation color determination unit (13) determines the irradiation color so that the object color and the irradiation color differ by 10 degrees or more at the hue angle (h) of the L * C * h color system. [Selection diagram] Fig. 1

Description

  TECHNICAL FIELD The present invention relates to an apparatus having a part for holding food (including beverages), and a commercial or household refrigerator, freezer, oven, microwave oven, juicer, mixer, rice cooker / beverage server / coffee maker Including kitchen appliances such as food showcases for food display.

  Various technologies have been disclosed as techniques for improving the appearance and taste by illuminating food. For example, Patent Document 1 discloses an apparatus that brightens colors such as fresh meat, carrots, and melons in the direction of reproducing a memory color by irradiation of light from a projector. In Patent Document 2, a white LED and a red LED are provided as light sources for a showcase, and various color rendering properties are obtained by irradiating light from the light source through a light-transmitting plate, so that vegetables and other blue objects are more bluish. An apparatus for making it appear and making apples and bananas more vivid is disclosed. Patent Documents 3 and 4 disclose a configuration in which the color rendering property of the light source is increased to show, for example, meat or fish more vividly.

JP 2014-112513 A JP 2011-240010 A Japanese Patent Laying-Open No. 2015-153945 JP 2012-142163 A

  However, in the prior art as described above, for example, by irradiating red light that emphasizes the quality of meat if it is fresh meat, the visual vividness of the food is made more prominent, thereby improving the appearance. It only produces a delicious feeling. Therefore, even if you can improve the deliciousness by improving the “food-likeness” that can be imagined from vividness, the “taste other than that food-likeness” such as sweetness, sourness, richness, refreshing feeling, etc. Cannot be improved.

  An object of this invention is to provide the apparatus provided with the food holding part which can improve tastes other than the food quality.

  Conventionally, when the hue of a food is changed, it is considered that the appearance of the food is impaired and the feeling of deliciousness is also impaired accordingly. This is also clear from the disclosure of negative effects, for example, in Patent Documents 3 and 4, such that when the hue is changed, color expression cannot be satisfied and dullness (effect opposite to vividness) occurs. .

  As a result of intensive studies aimed at improving tastes other than food likeness by a method other than vividness, the inventors of the present application have changed the hue of food, and the conventional fixed idea that the sense of deliciousness is impaired. Even if you radiate light that changes the hue of the food, it does not detract from the appearance of the food and tastes of the food, and the sweetness, sourness, richness, freshness, etc. It was discovered that there is a case where the taste can be improved, and the present invention has been made.

In order to solve the above problems, an apparatus including a food holding unit according to an aspect of the present invention includes a food holding unit that holds food, a light emitting unit that emits light toward the food to be held, A light emission control unit that controls light emission of the light emission unit, the light emission control unit, the taste production determination unit that determines the production of the taste for the food, and the production of the taste determined by the taste production determination unit An irradiation color determining unit that determines an irradiation color that is a color of light emitted from the light emitting unit based on the content and the object color that is the overall color of the food, and the irradiation color determining unit Is characterized in that the irradiation color is determined so that the object color and the irradiation color differ by 10 degrees or more in the hue angle (h) of the L ^* C ^* h color system.

  According to one aspect of the present invention, there is an effect that it is possible to provide an apparatus including a food holding unit that can improve a taste other than food, such as a sweet feeling, a sour taste, a rich feeling, and a refreshing feeling.

It is a block diagram which shows the structure of the principal part containing the light emission control part of the drink manufacturing machine as an apparatus provided with the food holding part which concerns on the 1st Embodiment of this invention. It is the schematic which shows the whole structure of the said drink manufacturing machine, (a) is a front, (b) shows a side. It is explanatory drawing which shows an example of the table which linked | related the cooking menu information stored in the memory | storage part of the said light emission control part, and target object color information. It is explanatory drawing which shows an example of the table which linked | related object color information, taste production | presentation information, and irradiation color information stored in the memory | storage part of the said light emission control part. It is the schematic which shows the light emission area of the light emission part attached to the periphery of the drink discharge part of the said drink manufacturing machine. It is a figure showing the result of investigating the relationship between the difference in hue angle between the object color and irradiation color and the taste impression on food, and the object color is red, orange to yellow, green, blue It shows about each of a system and a brown system. It is a figure which shows the result of having investigated the relationship between the irradiation color with respect to a red-type target object, and a taste impression. It is a figure which shows the result of having investigated the relationship between the irradiation color with respect to an orange-yellow type target object, and a taste impression. It is a figure which shows the result of having investigated the relationship between the irradiation color with respect to a green type target object, and a taste impression. It is a figure which shows the result of having investigated the relationship between the irradiation color with respect to a blue-type target object, and a taste impression. It is a figure which shows the result of having investigated the relationship between the irradiation color with respect to a brown type target object, and a taste impression. It is a figure which shows the result of having investigated the relationship between the irradiation color with respect to a white type | system | group object, and a taste impression. It is a block diagram which shows the modification regarding the principal part containing the light emission control part of the drink manufacturing machine which concerns on the 1st Embodiment of this invention. It is a block diagram which shows another modification regarding the principal part containing the light emission control part of the drink manufacturing machine which concerns on the 1st Embodiment of this invention. It is a block diagram which shows the modification regarding the position of the light emission part of the drink manufacturing machine which concerns on the 1st Embodiment of this invention. It is a block diagram which shows another modification regarding the position of the light emission part of the drink manufacturing machine which concerns on the 1st Embodiment of this invention. It is a block diagram which shows another modification regarding the position of the light emission part of the drink manufacturing machine which concerns on the 1st Embodiment of this invention. It is the schematic which shows the whole structure of the rice cooker as an apparatus provided with the food holding part which concerns on the 2nd Embodiment of this invention, and the light emission area of the light emission part. It is the schematic which shows the whole structure of the refrigerator as an apparatus provided with the food holding part which concerns on the 3rd Embodiment of this invention, and the light emission area of the light emission part. It is a block diagram which shows the structure of the principal part containing the light emission control part of the said refrigerator. It is a figure explaining the cross modality effect.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. For convenience of explanation, the same or corresponding parts in the drawings are denoted by the same reference numerals and the description thereof will not be repeated. Further, in order to make the explanation easy to understand, in the drawings referred to below, the configuration is shown in a simplified or schematic manner, or some components are omitted. The dimensional ratio between the constituent members shown in each drawing does not necessarily indicate the actual dimensional ratio.

[Overview of cross-modality effect]
First, the cross-modality effect will be described. The cross-modality effect means that information obtained from multiple sensory organs enters the brain, and information that enters the brain and information in the brain are integrated and judged. At least one is to acquire different information that is different from normal information, so that the brain also integrates this other information and makes a different judgment from when the other information is not integrated. Different information that is different from the normal one gives the user a feeling different from the original one, and this makes the judgment different.

  FIG. 21 is a diagram for explaining the cross-modality effect, where (a) shows a case where the cross-modality effect is not expressed, and (b) shows a case where the cross-modality effect is expressed.

  As shown in (a) of FIG. 21, a plurality of sensory organs obtain information such as sight, taste, smell, hearing, touch, and temperature sensation for “unripe strawberry”. In situations where touching and eating are not possible, the information obtained from “unripe strawberry” is visual information and olfactory information. The brain integrates the visual information and olfactory information of the obtained “unripe strawberry” with the information in the brain, and determines that it is a “hard and sour strawberry”.

  On the other hand, as shown in FIG. 21B, when at least one of a plurality of sensory organs acquires other information, for example, “unripe strawberry” is irradiated with white light. , If you get “shiny luster” information in the visual information plus, in that case, even if it is the same “unripe strawberry”, the brain will judge differently from “fresh and tasty strawberries” do. At this time, the user is given a “glossy feeling” that is different from the original, and this makes the judgment different.

  Also, for example, if you add “sweet scent” and acquire the information of “sweet scent” in the olfactory information, the brain will be “sweet and tasty strawberry” even for the same “unripe strawberry” And make a different judgment. At this time, the user is given a “sweet odor” that is different from the original, and this makes the judgment different.

  In this way, it is possible to change the “taste image” that the brain judges by allowing at least one of the plurality of sensory organs to acquire information different from normal plus the cross-modality effect. .

[First Embodiment]
<Outline configuration of beverage manufacturing machine 1>
The outline | summary of the drink manufacturing machine 1 as an apparatus provided with the food holding part which concerns on this Embodiment is demonstrated using figures. Drawing 2 is a schematic diagram showing the whole beverage manufacturing machine 1 composition concerning this embodiment, (a) shows the front and (b) shows the side.

  As shown to (a) and (b) of FIG. 2, the beverage manufacturing machine 1 has the container 2 holding the foodstuff used as a drink. In the container 2, a manufacturing unit (not shown) that manufactures a beverage as a food by stirring, mixing, or pulverizing the food is disposed. The upper surface of the container 2 is opened, and the food material is put into the container 2 through the opening. The opening is provided with a lid 6 for preventing the food and beverage in the container 2 from being scattered or spilled.

  The produced beverage (food) is discharged through the beverage discharge portion 3 communicating with the inside of the container 2. The beverage discharge unit 3 is provided with a discharge port 3a, and a light emitting unit 5 for irradiating light to the beverage (target object) reaching the discharge port 3a. The light emitting unit 5 has an RGB full color LED light source, can reproduce various colors, and can arbitrarily change the lighting time, the blinking pattern, and the like.

  The container 2 and the beverage discharge part 3 are supported by the pedestal part 4. The pedestal unit 4 accommodates a motor (not shown) for driving the production unit, and is provided with an operation unit 7 for the user to operate the beverage production machine 1. The operation unit 7 is not limited to the switch type, and may be a touch panel type.

  FIG. 1 is a block diagram illustrating a configuration of a main part including a light emission control unit of the beverage manufacturing machine 1. The beverage production machine 1 includes a light emission control unit 10 that controls the light emission unit 5. The light emission control part 10 may be provided in the control apparatus (not shown) of the beverage manufacturing machine 1 which controls the motor for driving a manufacturing part, etc., and may be provided separately.

  As shown in FIG. 1, a user instruction is input to the light emission control unit 10 from the operation unit 7 described above. Here, an instruction indicating a cooking menu and an instruction for taste production are input from the operation unit 7. The cooking menu indicates the types of beverages that can be produced such as “tomato juice”, “green juice”, “grape juice”, “carrot juice”, “corn soup”, “coffee”, and the like. The taste production is an option indicating the type of production related to the taste that can be selected for each cooking menu. For example, when the cooking menu is “green juice”, it is possible to select a taste effect such as “fresh feeling” or “soft feeling”.

The light emission control unit 10 determines the color of light that the light emitting unit 5 irradiates the beverage that passes through the beverage discharge unit 3 (hereinafter, irradiation color). Irradiation color dares to change the hue of a beverage that can improve tastes other than the food, such as sweetness, sourness, richness, and refreshing, without compromising the appearance and taste of food. Color. The irradiation color that changes the hue of such a beverage is determined by the overall color specification of each food, and the hue angle (h) of the L ^* C ^* h color system that can improve the taste of food is the irradiation color. The color differs by 10 degrees or more with respect to the overall color of the target food. In addition, the detail of the irradiation color which dares to change the hue of a drink is mentioned later.

  In addition, the irradiation color is improved by improving the appearance of the beverage (tomato juice-like if it is tomato juice, green juice-like if it is green juice) and taste by irradiating the beverage, Colors that do not change the hue of the beverage are also included.

  The light emission control unit 10 includes an object color specification determination unit 11, a taste production determination unit 12, an irradiation color determination unit 13, and a storage unit 14.

  The object color specification determining unit 11 determines an object color specification that is an overall color specification of a beverage that is an object to be irradiated. The object color specification determining unit 11 determines an object color specification that is an overall color specification of the beverage based on information that can specify the overall color specification of the beverage. In the present embodiment, the object color determination unit 11 refers to the overall color of the beverage (hereinafter referred to as the object table) with reference to the storage unit 14 based on the instruction of the cooking menu input from the operation unit 7. Color).

  The storage unit 14 stores data necessary for the object color specification determining unit 11 to determine the object color specification based on instructions from the cooking menu. FIG. 3 is an explanatory diagram illustrating an example of a table in which cooking menu information stored in the storage unit 14 is associated with target object color information. As shown in FIG. 3, for example, if the cooking menu information is tomato juice, the object color is associated with red, green with green juice, and brown with coffee. The object color specification determining unit 11 sends the determined object color specification information to the irradiation color determining unit 13.

  The taste production determination unit 12 determines the production of the taste for the beverage. In the present embodiment, the taste production determination unit 12 determines the taste production for the beverage based on the taste production instruction input from the operation unit 7. The taste production determining unit 12 sends the determined taste production information to the irradiation color determining unit 13.

  The irradiation color determination unit 13 determines the irradiation color of the light emitting unit 5 based on the object color information input from the object color determination unit 11 and the taste effect information input from the taste effect determination unit.

  The storage unit 14 stores data necessary for the irradiation color determination unit 13 to determine the irradiation color based on the object color specification information and the taste effect information. FIG. 4 is an explanatory diagram illustrating an example of a table in which the object color information, taste effect information, and irradiation color information stored in the storage unit 14 are associated with each other. As shown in FIG. 4, if the object color information is “green”, the irradiation color information is associated with “fresh feeling” and “soft feeling” of taste effects selectable for green. ing.

The irradiation color information is represented by an L ^* C ^* h color system composed of lightness (L ^* ), saturation (C ^* ), and hue angle (h). The “irradiation color” is a color defined by three of the apparent brightness, saturation, and hue on the surface when the light emitted from the light emitting unit 5 is irradiated onto the pure white surface. . In the following description of the embodiments, the lightness (L ^* ) in the L ^* C ^* h color system is simply described as lightness, the chroma (C ^* ) is simply chroma, and the hue angle (h) is simply It is described as hue angle.

  For example, the irradiation color 1 of the combination of “green” and “freshness” has a lightness of 90 or more (upper limit 100), a saturation of 0 or more and 60 or less (upper limit 60), and a hue angle of 30 to 110 degrees The color is within the range. Further, the irradiation color 2 of the combination of “green” and “soft feeling” has a lightness of 50 or more and less than 90, a saturation of 40 or more and 60 or less (upper limit 60), and a hue angle of 30 or more and less than 110 degrees. The inner color.

  The irradiation color N-3 of the combination of “brown” and “umami” has a lightness of 90 or more (upper limit 100), a saturation of 0 or more and 60 or less (upper limit 60), and a hue angle of −20 degrees or more and 30. It is a color that falls within the range below degrees. The irradiation color N-3 may be a color having a brightness of 90 or more (upper limit 100), a saturation of 0 or more and 60 or less (upper limit 60), and a hue angle in a range of 200 degrees or more and less than 340 degrees. The irradiation color N-2 of the combination of “brown” and “acidity” has a lightness of 50 or more and less than 90, a saturation of 40 or more and 60 or less (upper limit 60), and a hue angle of −20 degrees or more and less than 30 degrees. The color is within the range. The irradiation color N-1 of the combination of “brown” and “depth” has a lightness of 50 or more and less than 90, a saturation of 40 or more and 60 or less (upper limit 60), and a hue angle of 200 degrees or more and less than 340 degrees The inner color.

  In addition, the irradiation color N of the combination of “brown” and “sweetness” has a lightness of 50 or more and less than 90, a saturation of 40 or more and 60 or less (upper limit 60), and a hue angle of 30 or more and less than 110 degrees. The color is within the range. Within the range of hue 30 degrees or more and less than 110 degrees, it is “brown” and the same color system. However, in this case as well, by giving a hue difference of 10 or more to the brown hue of the object (any one of 30 degrees or less and less than 110 degrees), the taste other than the food quality is improved. obtain.

<Detailed configuration of beverage production machine 1>
A detailed configuration of the beverage manufacturing machine 1 will be described with reference to FIG. FIG. 5 is a schematic view showing a light emitting area of the light emitting unit 5 attached to the periphery of the beverage discharging unit 3 of the beverage manufacturing machine 1. The light emission part 5 is installed in the outer side of the drink discharge part 3, and can light the inside of the drink discharge part 3 with the light source of the light emission part 5 from the outer side of the drink discharge part 3.

  The user puts ingredients in the container 2 and selects and executes a cooking menu (a method for processing ingredients) in the operation unit 7. At that time, based on the input from the operation unit 7, the light emission control unit 10 determines the object color and the taste effect, and determines the irradiation color based on the determined object color and the taste effect.

  Thereafter, the user moves the manufactured beverage from the container 2 to the tableware (not shown) for drinking the beverage via the beverage discharge unit 3. When the beverage passes through the beverage discharge unit 3, the beverage is illuminated with the irradiation color determined in the light emission control unit 10 by the light source of the light emitting unit 5. When the beverage has been poured into the tableware, the user drinks the beverage poured into the tableware and enjoys the taste and flavor of the beverage.

  In the beverage manufacturing machine 1, the cross-modality effect is expressed by the user in this series of operations. In other words, by adding the color of the light source of the light emitting unit 5 in addition to the original color that the beverage has, visual information and other sensory information can be generated by the cross-modality effect during information processing in the user's brain. Integrated, users can perceive a different sense of reality.

  For example, in the case of spinach juice that seems to have a blue odor with the original color of the foodstuff, it is possible to add a taste of softness, refreshment, sweetness, etc. to the taste by illuminating an orange light source. This is because when the visual information of the green color of spinach and the orange color of the light source is integrated in the brain, a cross-modality effect appears and the taste can be recognized as a taste.

  In particular, in the present embodiment, by arranging the light emitting unit 5 around the beverage discharge unit 3 of the beverage manufacturing machine 1, for example, it is arranged on the container 2 or the lid 6 to illuminate the beverage in the container 2. A stronger cross-modality effect can be obtained. When pouring the manufactured beverage on the tableware (for drinking beverage), the beverage discharge section 3 tends to be stared so as not to spill the beverage. By staring and concentrating around the beverage discharge unit 3 immediately before drinking, the user can perceive visual information by light from the light source of the light emitting unit 5 without being disturbed by other sensory information. As a result, the degree of influence of the light emitting unit 5 can be increased, and a strong cross-modality effect is provided.

<Details of irradiation color>
Details of the irradiation color will be described with reference to the drawings. Here, as described above, the L ^* C ^* h color system is used as the definition of the object color and the irradiation color.

In FIG. 6, five kinds of different color are selected as beverages that are irradiation objects, and the difference (hue difference) between the hue angle of each object color and the hue angle of the irradiation color irradiated to the object color. The result of having investigated the relationship about the taste impression to the drink (food) at the time is shown. As a drink,
-Tomato juice as a representative of the red series-Corn soup as a representative of the orange or yellow series-Green juice as a representative of the green series-Grape juice as a representative of the blue series-Five types of coffee as representatives of the brown series were examined.

  In this investigation experiment, 12 subjects were subjectively evaluated. The lightness and saturation other than the hue are the same for the object color and the irradiation color.

In addition, for the above five types of beverages, even if they are the same type, in order to cover the differences in the different color schemes due to differences in raw materials, etc., several beverages having the same color system but different color schemes are implemented. . The color distribution range of the above five beverages is roughly
-Color distribution range of tomato juice: lightness 30 to 60, saturation 40 to 60, hue angle-20 degrees to less than 30 degrees-Corn soup color distribution range: lightness 30 to 60, saturation 40 or more and 60 or less, hue angle 30 degrees or more and less than 110 degrees ・ Color distribution range of green juice: Lightness 30 or more and 60 or less, saturation 40 or more and 60 or less, hue angle 110 degrees or more and less than 200 degrees ・ Color of grape juice Distribution range: lightness 30 to 60, saturation 40 to 60, hue angle 200 degrees to less than 340 degrees · coffee color distribution range: lightness 30 to 60, saturation 10 to 40, hue angle 30 More than 110 degrees and less than 110 degrees.

  As shown in FIG. 6, in any case of the five kinds of beverages, a difference appears in the impression of taste from the time when the difference in hue angle exceeds 10 degrees. For example, in the case of tomato juice, it feels a little sweet from around 10 degrees. In the case of corn soup, it feels a little deeper when it exceeds 10 degrees, and it feels deeper when it exceeds 16 degrees. In the case of green juice, it feels a little refreshing when it exceeds 10 degrees, and it feels soft when it exceeds 16 degrees. In the case of grape juice, it feels a little sweet from around 10 degrees. In the case of coffee, it feels a little sour from around 10 degrees.

  From these facts, it can be seen that the irradiation object of almost any hue gives an impression of a taste different from the object when the difference in hue angle exceeds 10 degrees. That is, it is possible to impart a taste effect by determining the irradiation color in the light emitting unit 5 so that the hue difference that is the difference between the hue of the object color and the hue of the irradiation color is different by at least 10 degrees or more. it can.

<Irradiation color for red color>
FIG. 7 shows the results of further investigation on the relationship between the lightness, saturation and hue angle of the irradiation color with respect to the tomato juice and the taste impression in the above-described investigation experiment. In FIG. 7, “x” as a taste impression does not indicate a favorable taste, and “◯” indicates any favorable taste. The outline of the taste impression of “◯” is also described in the figure.

  As shown in FIG. 7, when the brightness of the irradiation color is 90 or more (upper limit 100), the freshness is improved as a taste impression regardless of the hue of the irradiation color. Furthermore, in this case, it is preferable that the hue angle is 10 degrees or more because freshness is further improved. When the brightness of the irradiated color is 50 or more and less than 90, the taste varies depending on the hue, and when the saturation is in the range of 40 to 60 and the hue angle is in the range of −20 to 110, the taste of tomato juice is tastefully I feel stressed. Other than that, it does not show a favorable taste, such as being generally uncomfortable.

  As described above, for beverages having a red color, that is, foods with color values in the range of lightness of 30 to 60, saturation of 40 to 60, and hue angle of -20 degrees to less than 30 degrees. On the other hand, by irradiating light of a color close to white with an illumination color brightness of 90 or more and a hue angle different by 10 degrees or more, the food-like nature of further improving the freshness. Further favorable tastes other than can be added.

<Irradiation color for orange to yellow colors>
FIG. 8 shows the results of further investigation on the relationship between the lightness, saturation, hue angle and taste impression of corn soup in the aforementioned investigation experiment. Note that the way of describing the results such as taste impressions in this figure is the same as in FIG.

  As shown in FIG. 8, when the brightness of the irradiation color is 90 or more, the richness is improved as a taste impression regardless of the hue of the irradiation color. Furthermore, in this case, it is preferable that the hue angle is 10 degrees or more, since the richness is further improved. When the brightness of the irradiated color is 50 or more and less than 90, the taste varies depending on the hue, and the saturation is 40 or more and 60 or less, and the hue angle is in the range of −20 degrees or more and less than 30 degrees or 110 degrees or more and less than 200 degrees, Emphasize the depth and depth. If the saturation is in the range of 40 or more and 60 or less and the hue angle is in the range of 30 degrees or more and less than 110 degrees, the taste of corn soup is tastefully emphasized. Other than that, it does not show a favorable taste, such as being generally uncomfortable.

  As described above, a beverage having an orange to yellow color, that is, a food color having a color value within a range of lightness of 30 to 60, saturation of 40 to 60, and hue angle of 30 degrees to less than 110 degrees. In contrast, the food is such that the lightness of the irradiation color is light of a color close to white with a lightness of 90 or more and the hue angle is different by 10 degrees or more, thereby further improving the richness. It can be seen that a more favorable taste other than the uniqueness can be added. In addition, by irradiating light with a lightness of 50 to 90 or less, a saturation of 40 to 60, and a hue angle of −20 degrees to less than 30 degrees or 110 degrees to less than 200 degrees, It is possible to add a more favorable taste other than the food quality, such as improving the sense of depth and depth.

<Irradiation color for green color>
FIG. 9 shows the results of a further investigation on the relationship between the lightness, saturation and hue angle of the irradiated color and the taste impression in the above-mentioned investigation experiment. The way of describing the results such as the taste impression in this figure is the same as in FIG.

  As shown in FIG. 9, when the brightness of the irradiation color is 90 or more, the refreshing feeling is improved as a taste impression regardless of the hue of the irradiation color. Further, in this case, it is preferable that the hue angle is 10 degrees or more, since the refreshing feeling is further improved. When the brightness of the irradiated color is 50 or more and less than 90, the taste varies depending on the hue, and when the saturation is in the range of 40 to 60 and the hue angle is in the range of 30 to 110 degrees, the soft feeling is emphasized. Other than that, it does not show a favorable taste, such as being generally uncomfortable.

  As described above, for beverages having a green color, that is, foods with color values in the range of lightness of 30 to 60, saturation of 40 to 60, and hue angle of 110 degrees to less than 200 degrees. In other words, it is light of a color close to white with a lightness of the irradiation color of 90 or more, and by irradiating light with a hue angle different by 10 degrees or more, other than the food-like nature that further improves the refreshing feeling Further favorable taste can be added. In addition, by irradiating light with a lightness of the irradiation color in the range of 50 to less than 90 degrees, saturation of 40 to 60 or less, and hue angle of 30 degrees to less than 110 degrees, the food-like characteristics such as improvement of soft feeling Further favorable tastes other than can be added.

<Irradiation color for blue color>
FIG. 10 shows the results of a further investigation on the relationship between the lightness, saturation, hue angle and taste impression of the irradiation color for grape juice in the above-described investigation experiment. The way of describing the results such as the taste impression in this figure is the same as in FIG.

  As shown in FIG. 10, when the brightness of the irradiation color is 90 or more, the lightness is improved as a taste impression regardless of the hue of the irradiation color. Furthermore, in this case, it is preferable that the hue angle is 10 degrees or more, since the lightness is further improved. When the brightness of the irradiated color is 50 or more and less than 90, the taste varies depending on the hue, and if the saturation is within the range of 40 to 60 and the hue angle is within the range of -20 degrees to less than 30 degrees, the sweetness is emphasized. feel. If the saturation is in the range of 40 to 60 and the hue angle is in the range of 30 degrees to less than 110 degrees, the soft feeling is emphasized. Other than that, it does not show a favorable taste, such as being generally uncomfortable.

  As described above, for beverages having a blue color, that is, foods having a color value within the range of lightness of 30 to 60, saturation of 40 to 60, and hue angle of 200 degrees to less than 340 degrees. In other words, by irradiating light of a color close to white with lightness of the irradiation color of 90 or more and having a hue angle different by 10 degrees or more, the food quality such as a further improvement in lightness. Further favorable tastes other than can be added. Moreover, the said foodstuffs, such as an improvement in a sweet feeling, by irradiating the light whose irradiation color is in the range of 50 to less than 90, saturation of 40 to 60, and hue angle of -20 degrees to less than 30 degrees Further favorable tastes other than the uniqueness can be added. In addition, by irradiating light with a lightness of the irradiation color in the range of 50 to less than 90 degrees, saturation of 40 to 60 or less, and hue angle of 30 degrees to less than 110 degrees, the food-like characteristics such as improvement of soft feeling Further favorable tastes other than can be added.

<Irradiation color for brown color>
FIG. 11 shows the results of a further investigation on the relationship between the lightness, saturation and hue angle of the irradiation color of coffee and the taste impression in the above-described investigation experiment. The way of describing the results such as the taste impression in this figure is the same as in FIG.

  As shown in FIG. 11, when the lightness of the irradiation color is 90 or more, the taste is improved as a taste impression regardless of the hue of the irradiation color. Furthermore, in this case, it is preferable that the hue angle is 10 degrees or more, since the umami feeling is further improved. When the brightness of the irradiated color is 50 or more and less than 90, the taste varies depending on the hue, and when the saturation is within the range of 40 or more and 60 or less and the hue angle is within the range of -20 degrees or more and less than 30 degrees, the sour feeling is emphasized. .

  If the saturation is in the range of 40 to 60 and the hue angle is in the range of 30 to 110 degrees, the sweetness is emphasized. If the saturation is in the range of 40 to 60 and the hue angle is in the range of 200 degrees to less than 340 degrees, the feeling of depth is emphasized. Other than that, it does not show a favorable taste, such as being generally uncomfortable.

  As described above, for a beverage having a brown color, that is, a food color having a color value in the range of lightness of 30 to 60, saturation of 10 to 40, and hue angle of 30 to 110 degrees. In addition, it is light of a color close to white with a lightness of the irradiation color of 90 or more, and by irradiating light having a hue angle different by 10 degrees or more, other than the food-like characteristics such as a further improvement in taste Further favorable taste can be added. In addition, by irradiating light whose brightness is 50 to less than 90, saturation is 40 to 60, and hue angle is -20 degrees to less than 30 degrees, the food quality such as improvement of sourness is obtained. Further favorable tastes other than can be added. In addition, by irradiating light whose brightness is 50 to less than 90, saturation is 40 to 60, and hue angle is from 30 to less than 110 degrees, the food quality such as an improvement in sweetness is achieved. Further favorable tastes other than can be added. In addition, by irradiating light with a lightness of irradiation color in the range of 50 or more and less than 90, saturation of 40 or more and 60 or less, and hue angle of 200 degrees or more and less than 340 degrees, other than food-like characteristics such as improvement in depth Further favorable taste can be added.

<Irradiation color for white color>
The same investigation experiment as the above-described investigation experiment was conducted on milk as a representative of the white system. Similar to the above-described investigation experiment, several milks having different color are used for milk, and they are generally distributed within a range of lightness of 90 or more. FIG. 12 shows the results of a further investigation on the relationship between the brightness, saturation and hue angle of the irradiation color for milk and the taste impression. The way of describing the results such as the taste impression in this figure is the same as in FIG.

  As shown in FIG. 12, when the brightness of the irradiation color is 90 or more, the richness is improved as a taste impression regardless of the hue of the irradiation color. Furthermore, in this case, it is preferable that the hue angle is 10 degrees or more, since the richness is further improved. When the lightness of the irradiated color is 50 or more and less than 90, the taste varies depending on the hue, and when the saturation is within the range of 40 to 60 and the hue angle is within the range of −20 to 110, it feels rich. Further, if the saturation is in the range of 40 to 60 and the hue angle is in the range of 110 degrees to less than 340 degrees, the refreshing feeling is emphasized. Other than that, it does not show a favorable taste, such as being generally uncomfortable.

  As described above, for a beverage having a white color, that is, a food having a color with a lightness in the range of 90 or more, light of a color close to white with a lightness of 90 or more is emitted. In addition, the light having a hue angle of 10 degrees or more is irradiated, or the brightness of the irradiation color is in the range of 50 to 90, the saturation is 40 to 60, and the hue angle is -20 degrees to less than 110 degrees. By irradiating the light, it is possible to add a more favorable taste other than the food quality, such as improving the richness.

  In addition, by irradiating light with a lightness of irradiation color in the range of 50 to 90, saturation of 40 to 60, and hue angle of 110 degrees to less than 340 degrees, other than food-like characteristics such as a refreshing feeling Further favorable taste can be added.

<Modification of the present embodiment>
(Modification 1)
In the present embodiment, an example in which the light emitting unit 5 is provided with an RGB full color LED light source is shown, but the light source does not necessarily have to be full color. For example, as described above in <Irradiation color with respect to brown color> and FIG. 11, in a brown beverage (food), a green color with a hue angle of 110 degrees or more and less than 200 degrees has a taste Does not affect the impression positively. Therefore, when the beverage maker 1 is a coffee maker specialized in cooking coffee, the light source of the light emitting unit 5 may be configured not to develop a green color with a hue angle of 110 degrees or more and less than 200 degrees. .

(Modification 2)
In the present embodiment, the object color specification determining unit 11 is configured to determine the object color specification based on an instruction of the cooking menu input from the operation unit 7. However, the determination of the object color is not necessarily accompanied by an instruction from the operation unit 7.

  For example, as shown in the block diagram of FIG. 13, the beverage manufacturing machine 1 is provided with a camera unit 20 to capture an image (object image) of a beverage (object), and the object color determination unit 11 from the image information. A configuration may be used in which the object color is determined. FIG. 13 is a block diagram illustrating a modification example of a main part including the light emission control unit 10 of the beverage manufacturing machine 1.

(Modification 3)
In the present embodiment, the taste production determination unit 12 is configured to determine a taste production for a beverage based on a taste production instruction input from the operation unit 7. However, an instruction from the operation unit 7 does not necessarily have to accompany the determination of the taste production.

  For example, as shown in the block diagram of FIG. 14, a cooking menu instruction is also input to the taste production determination unit 12, and the taste production determination unit 12 refers to the storage unit 14 and is uniquely determined according to the cooking menu. The structure which acquires and determines taste production | presentation information may be sufficient. FIG. 14 is a block diagram illustrating a modification example of a main part including the light emission control unit 10 of the beverage manufacturing machine 1.

  In this case, the storage unit 14 uniquely stores the taste effect information associated with the cooking menu information. For example, in the above-described example of <judgment color with respect to blue-based color> grape juice, “enhanced sweetness” is associated as a taste production of grape juice. In this case, when the cooking of grape juice is selected, the taste production is determined as “enhanced sweetness”.

  Alternatively, the light emission control unit 10 may include a clock unit 22 that generates date and time information indicating the date and time, and the taste production determining unit 12 may determine the production of the taste according to the date and time information. For example, in the case of the above-mentioned grape juice, as a taste production of the grape juice, “increased sweetness” is associated with the morning time zone and “softness is enhanced” at the night time zone. In this case, if cooking of grape juice is selected, the taste production is determined to be “improvement of sweetness” in the morning time zone, and the taste production is set to “improvement of softness” in the evening time zone. It is determined.

  Further, in the case where the beverage manufacturing machine 1 in the block diagram shown in FIG. 14 is, for example, the coffee maker described above, the object color is naturally determined. Therefore, when the color of the beverage to be manufactured is uniquely determined as in a coffee maker, the object color specification determining unit 11 can be omitted. In that case, it is only necessary to input “cooking start” instruction information from the operation unit 7 to the irradiation color determination unit 13.

(Modification 4)
In the present embodiment, the object color specification information determined by the object color specification determination unit 11 is sent to the irradiation color determination unit 13. However, the object color specification information determined by the object color specification determination unit 11 does not have to be actual color information (for example, color information in the color specification coordinate system). The dark blended coffee may have the same category information as “coffee”. In this case, the storage unit 14 stores the irradiation color in association with the combination of the category information and the taste effect information.

(Modification 5)
Moreover, in this Embodiment, although the installation position of the light emission part 5 was made into the drink discharge part 3 in the drink manufacturing machine 1, it does not necessarily need to be limited to this position. For example, it is good also as a structure which provides the light emission part 5 in the discharge port 3a of the front-end | tip part of the drink discharge part 3 like the drink manufacturing machine 1 as shown in FIG. In this case, you may irradiate the light from the light emission part 5 toward the position which receives the drink from a discharge outlet in the tableware 25 for drinking a drink. By doing in this way, the effect which this invention intends can be produced not only when the beverage is discharged from the discharge port 3a of the beverage production machine 1, but also in a state where the beverage has accumulated in the tableware 25 for drinking the beverage. . FIG. 15: is a block diagram which shows the modification regarding the position of the light emission part 5 of the beverage manufacturing machine 1 which concerns on the 1st Embodiment of this invention.

(Modification 6)
In addition, for example, as shown in FIGS. 16 and 17, the light emitting unit 5 may be provided in the container 2 or the lid 6 of the container 2 to irradiate light toward the food in the container 2. . In this case, effects such as mitigation of aversion to unfavorable colors such as turbidity and color unevenness during the processing of foods can also be produced. FIGS. 16 and 17 are block diagrams showing another modification example regarding the position of the light emitting unit 5 of the beverage making machine 1 according to the first embodiment of the present invention.

[Second Embodiment]
<Configuration of rice cooker 30>
The outline | summary of the rice cooker 30 as an apparatus provided with the food holding part which concerns on this Embodiment is demonstrated using a figure. FIG. 18 is a schematic diagram illustrating the entire configuration of the rice cooker 30 and the light emission area of the light emitting unit 5 according to the present embodiment.

  As shown in FIG. 18, the rice cooker 30 has a main body 31 in which an inner pot 34 is set. In the inner pot 34 set in the main body 31, food such as rice is put and cooked. The upper surface of the main body 31 is closed by the lid portion 32. The lid portion 32 is provided at the rear portion of the main body 31 so as to be openable and closable with respect to the main body 31. An inner lid 35 is attached to the inside of the lid portion 32, and the inner lid 35 serves as a lid for the inner hook 34. An operation unit 37 is provided on the upper surface (outer surface) of the lid portion 32.

  In such a rice cooker 30, the light emitting unit 5 is attached to an inner portion of the lid portion 32, and irradiates the food in the inner pot 34 with light.

  The user sets the inner pot 34 containing the ingredients in the main body 31, selects a cooking menu and an option for taste production as the ingredients processing method in the operation unit 37, and performs cooking. In that case, based on the input from the operation part 37, the light emission control part 10 with which the rice cooker 30 was equipped determines an object color and a taste production | presentation, and the irradiation color based on the determined object color and a taste production | presentation To decide.

  For example, when cooking white rice, if “white rice” is instructed as a cooking menu and “better feeling” is given as a taste production in the operation unit 37, the light emission control unit 10 determines the irradiation color of the light emitting unit 5 based on the instruction. Make a decision.

  In the case of the rice cooker 30, from the operation unit 37, “white rice”, “red rice”, “cooked rice”, “chicken rice”, “beef stew”, “cream stew”, etc. can be selected as a cooking menu. . As the taste production, for example, “richness”, “freshness” or the like can be selected for “white rice” in the cooking menu.

  In the memory | storage part 14 of the light emission control part 10 with which the rice cooker 30 was equipped, it replaces with the kind of drink mentioned above as cooking menu information, and the kind of dish which can be cooked with the rice cooker 30 is stored, and the rice cooker 30 The object color information is associated with the types of dishes that can be cooked.

  When the lid 32 is opened after cooking, the food in the inner pot 34 is illuminated with the irradiation color determined in the light emission control unit 10 by the light source of the light emitting unit 5. The user transfers food from the inner pot 34 to tableware and enjoys the taste and flavor.

  Similar to the beverage manufacturing machine 1 described above, the rice cooker 30 also causes the user to develop a cross-modality effect in this series of operations. In other words, by adding the color of the light source of the light emitting unit 5 in addition to the original color that the food has, visual information and other sensory information are generated by the cross-modality effect during information processing in the user's brain. Integrated, users can perceive a different sense of reality. For example, in the case of white rice, the taste can be added to the taste by illuminating a red or orange light source. This is because when the white information of white rice and the visual information of red and orange colors of the light source are integrated in the brain, a cross-modality effect appears and the taste can be recognized as a taste.

  In the case of the rice cooker 30, the strong cross-modality effect can be acquired by installing the light emission part 5 inside the cover part 32 especially. When transferring cooked ingredients to tableware, there is a tendency to stare inside the inner pot 34 so as to pay attention not to spill food. If the light emission part 5 is installed inside the lid part 32, the surface of food such as white rice, stew or soup increases in brightness, and the impression of light from the light source can be further enhanced. By staring at it and concentrating it, the visual information of the light source 5 can be sensed without being disturbed by other sensory information, and the degree of influence of the light emitter can be increased.

<Details of irradiation color>
As for the details of the irradiation color, according to the first embodiment, according to the brightness, saturation and hue angle of the color of the food serving as the object and the brightness, saturation and hue angle of the irradiation color from the light source, 6 to 12 described above can be obtained.

  For example, for a food having a white color such as white rice, that is, a food having a color with a lightness within a range of 90 or more, light of a color close to white with a lightness of the irradiation color of 90 or more, In addition, light with a hue angle different by 10 degrees or more is emitted, or light whose illumination color has a brightness of 50 or more and less than 90, saturation of 40 or more and 60 or less, and hue angle of −20 degrees or more and less than 110 degrees , It is possible to add a more favorable taste other than the quality of white rice, such as improving the richness. Further, by irradiating light whose brightness is 50 to less than 90, saturation is 40 to 60, and hue angle is 110 degrees to less than 340 degrees, other than the quality of white rice such as refreshing feeling is improved. Favorable taste can be added.

  In addition, for example, a food having a brown color such as beef stew, that is, a color with a lightness of 30 to 60, a saturation of 10 to 40, and a hue angle of 30 to less than 110 degrees. For a certain food, beef that is light of a color close to white with a lightness of 90 or more and whose hue angle is different by 10 degrees or more. Further favorable tastes other than stew-likeness can be added.

  In addition, by irradiating light with a lightness of an irradiation color in the range of 50 to 90, saturation of 40 to 60, and hue angle of -20 degrees to less than 30 degrees, beef stew like an improvement in sourness Further favorable tastes other than can be added. Other than beef stew, such as improving sweetness by irradiating light with a lightness of 50 to less than 90, saturation of 40 to 60, and hue angle of 30 to 110 degrees Further favorable taste can be added. Other than beef stew, such as improving the feeling of depth by irradiating light with a lightness of irradiation color in the range of 50 to less than 90, saturation of 40 to 60, and hue angle of 200 to 340 degrees. Further favorable taste can be added.

<Modification of the present embodiment>
This embodiment also conforms to the description in <Modification> of the first embodiment. Moreover, in this Embodiment, although the example which made the installation position of the light emission part 5 the inner part of the cover part 32 was shown, it does not necessarily need to be limited to the position. For example, the light emitting unit 5 may be provided at the upper edge of the main body 31 so that the light is emitted toward the inner pot 34. In this case, since the light is irradiated closer to the food than in the case of being provided in the inner portion of the lid portion 32, the irradiation color covers the color of the food more strongly. Thereby, even if it is a food which a user dislikes or is not good at, the color of food can be camouflaged by using the light source color which seems delicious and wants to eat.

  Further, for example, the light emitting unit 5 may be provided at the bottom of the inner pot 34 and the food in the inner pot 34 may be irradiated from the inside. In this case, by irradiating light from the back of the food as seen from the user, the light can be blurred, and a soft light effect can be added to the whole food. By giving a visually soft impression, it is possible to emphasize and achieve taste-related effects such as mildness, deliciousness, and warmth.

[Third Embodiment]
<Configuration of refrigerator 40>
The outline | summary of the refrigerator 40 as an apparatus provided with the food holding part which concerns on this Embodiment is demonstrated using figures. FIG. 19 is a schematic diagram showing the overall configuration of the refrigerator 40 and the light emitting area of the light emitting unit 5 according to the present embodiment.

  As shown in FIG. 19, the refrigerator 40 has a main body 41 that stores food in a refrigerator 44 in a refrigerator. The front surface of the main body 31 is closed by a door 42. The door 42 is provided on the left or right side of the main body 41 so as to be openable and closable with respect to the main body 41. An operation unit 47 is provided on the outer surface of the door 42.

  On the inner wall of the interior 44, a white interior light 45 that secures the interior brightness and enhances the visibility, and the light emitting unit 5 are installed. In addition, at the position where the light from the light emitting unit 5 is irradiated, there is provided an effect placing unit 46 for placing a food item on which a taste effect is to be produced by irradiation with the light from the light emitting unit 5. The light emitting unit 5 irradiates the food placed on the effect placing unit 46 with light.

  In the refrigerator 40, instead of specifying the cooking menu, the production setting is selected from the operation unit 47 according to the food placed on the production placement unit 46. As the production setting, for example, “tomato juice”, “green juice”, “coffee”, “chocolate cake”, and the like can be selected. As the taste production, for example, “fresh feeling”, “soft feeling” and the like can be selected for “green juice” in the production setting.

  FIG. 20 is a block diagram illustrating a configuration of a main part including the light emission control unit 10 of the refrigerator 40. As shown in FIG. 20, in the refrigerator 40, for example, an effect product setting is instructed from the operation unit 47. The object color specification determining unit 11 determines the object color specification from the effect product setting information. In the storage unit 14 of the light emission control unit 10 provided in the refrigerator 40, instead of the cooking menu information, the product color information is included in the production product setting information that can be produced by placing the production on the production placement unit 46. Information is associated.

  FIG. 19 shows the light emission area of the interior lamp 45 and the light emitting unit 5 attached to the inner wall of the interior 44. The interior light 45 mainly illuminates the entire interior 44 avoiding the effect placement unit 46. As described above, the light emitting unit 5 mainly irradiates the effect placing unit 46 with light. When the door 42 is opened, the entire interior 44 avoiding the effect placement unit 46 is illuminated by the interior light 45, and the food placed on the effect placement unit 46 is illuminated by the light source of the light emitting unit 5. .

  The user places food on the effect placement unit 46, and selects and designates the option for the product setting and taste effect corresponding to the food on the operation unit 47. Based on the input from the operation unit 47, the light emission control unit 10 provided in the refrigerator 40 determines the object color and the taste effect, and determines the irradiation color based on the determined object color and the taste effect.

  For example, when the food to be placed on the stage placement unit 46 is green juice, when the operation unit 47 instructs “green juice” as the stage product setting and “improves softness” as the taste stage, based on the instruction Thus, the light emission control unit 10 determines the irradiation color by the light emitting unit 5.

  Thus, when the door 42 is opened, the “green juice” placed on the effect placement unit 46 is illuminated with the irradiation color determined in the light emission control unit 10 by the light source of the light emitting unit 5. The user takes out food from the stage placement unit 46 and enjoys the taste and flavor.

  In the refrigerator 40 as well as the beverage manufacturing machine 1 and the rice cooker 30 described above, the cross-modality effect is expressed by the user in this series of operations. In other words, by adding the color of the light source of the light emitting unit 5 in addition to the original color that the food has, visual information and other sensory information are generated by the cross-modality effect during information processing in the user's brain. Integrated, users can perceive a different sense of reality. For example, in the case of green juice, a delicious taste such as a soft feeling can be added to the taste by illuminating a red or orange light source. This is because when the visual information of the green juice and the color of the light source is integrated in the brain, a cross-modality effect appears and the taste can be recognized as a taste.

  In the case of the refrigerator 40, in particular, a strong cross-modality effect can be obtained by installing the light emitting unit 5 on the inner wall of the interior 44. There is a tendency to look closely at the back wall when looking around the interior 44 when taking out food from the interior. When the light emitting unit 5 is installed on the inner wall of the interior 44, the light itself of the light emitting unit 5 is captured with the eyes in addition to the light irradiated to the food, so that the impression of the light from the light source can be further enhanced. By staring at it and concentrating, the visual information of the light source of the light emitting unit 5 can be perceived without being disturbed by other sensory information, and the degree of influence of the light emitting unit 5 can be increased.

<Details of irradiation color>
As for the details of the irradiation color, according to the first embodiment, according to the brightness, saturation and hue angle of the color of the food serving as the object and the brightness, saturation and hue angle of the irradiation color from the light source, 6 to 12 described above can be obtained.

  For example, a food having an orange or yellow color such as corn soup, that is, a color within a range of lightness of 30 to 60, saturation of 40 to 60, and hue angle of 30 to less than 110 degrees. About a certain beverage, the lightness of the color of the irradiated color is close to white with a lightness of 90 or more, and by irradiating light with a hue angle different by 10 degrees or more, it is like a corn soup that further improves the richness. Further favorable tastes other than can be added.

  Further, by irradiating light with a lightness of an irradiation color of 50 or more and less than 90, a saturation of 40 or more and 60 or less, and a hue angle of −20 degrees or more and less than 30 degrees or 110 degrees or more and less than 200 degrees, It is possible to add a more favorable taste other than the corn soup and the sense of depth and depth.

  In addition, for example, a food having a green color such as green juice, that is, a color having a brightness of 30 to 60, a saturation of 40 to 60, and a hue angle of 110 degrees to less than 200 degrees. For a certain beverage, the lightness of the color of the irradiated color is close to white, and the lightness is similar to that of green juice. Further favorable tastes other than can be added. Other than green juice-like characteristics such as improving softness by irradiating light with a lightness of 50 to 90, saturation to 40 to 60, and hue angle of 30 to 110. Further favorable taste can be added.

<Modification of the present embodiment>
This embodiment also conforms to the description in <Modification> of the first embodiment. Although the installation position of the light emitting unit 5 is the back wall portion of the interior 44, it is not necessarily limited to that position. For example, the light emitting unit 5 may be provided on the ceiling wall of the interior 44 and light may be irradiated from above the food. In this case, since the whole food can be irradiated evenly, it is possible to suppress unevenness in the color appearance of the food as seen from the user side, and to suppress blurring of the effect caused by the way the light hits due to the shape of the food. it can.

  Moreover, the light emission part 5 may be provided in the side wall of the inside 44, and light may be irradiated from the side direction of a foodstuff. In this case, the effect placement unit and the light emitting unit 5 can be brought close to each other, and the front of the food (door side) can be effectively irradiated with light when viewed from the user side. The impression of the effect can be further strengthened.

  In the present embodiment, the light emitting unit 5 and the interior lamp 45 are turned on when the door 42 is opened. For example, the light is emitted for a while (about 5 seconds) after the door 42 is opened. A control operation may be performed in which only the unit 5 is turned on and then the interior lamp is turned on (after the fifth second). In this case, the light emission area of the interior lamp 45 does not necessarily need to avoid the effect placing portion 46, and the lighting of the light emitting portion 5 when the door 42 is opened can produce the effect intended by the present invention. .

[Other embodiments]
In the first to third embodiments, examples of the beverage manufacturing machine 1, the rice cooker 30, and the refrigerator 40 have been shown. However, the present invention is not limited thereto, and has a holding unit that holds food and beverages, and light is directed toward the holding unit. As long as the device can be equipped with a luminescent material that emits light, for example, it may be a cooker such as a microwave oven or oven, a showcase for food display, a juice server, a soup server, a coffee server It may be a beverage dispenser such as.

[Summary]
The apparatus (beverage manufacturing machine 1, rice cooker 30, refrigerator 40) provided with the food holding part according to the first aspect of the present invention has a food holding part (beverage discharge part 3, container 2, inner pot 34, warehouse) that holds food. 44), a light emitting unit 5 that emits light toward the food to be held, and a light emission control unit 10 that controls the light emission of the light emitting unit 5, the light emission control unit 10 having a taste for the food The light emitting unit 5 based on the content of the taste determined by the taste production determining unit 12 and the object color that is the overall color of the food. An irradiation color determination unit 13 that determines an irradiation color that is a color of light emitted from the object, and the irradiation color determination unit 13 is configured such that the object color and the irradiation color are L ^* C ^* h colorimetry. The irradiation color is determined so that the hue angle (h) of the system differs by 10 degrees or more. And features.

According to the said structure, the taste production | presentation determination part 12 determines the production | presentation of the taste with respect to the food currently hold | maintained, and the irradiation color determination part 13 is based on the content of the determined production | presentation of the taste, and the target color of the food Based on this, the irradiation color of the light emitting unit 5 is determined. Here, the irradiation color determination unit 13 determines the irradiation color so that the object color and the irradiation color of the food differ by 10 degrees or more in the hue angle (h) of the L ^* C ^* h color system.

  In this way, changing the hue of food breaks the conventional fixed idea that it impairs the taste of food, and dare to irradiate light that changes the hue of food to impair the appearance and taste of food. In addition, it is possible to improve tastes other than food, such as sweetness, sourness, richness, and refreshing. Irradiation colors that can improve the taste other than the food quality are determined according to the object color of the food.

  The apparatus provided with the food holding unit according to aspect 2 of the present invention further includes an object color determination unit 11 that determines the object color specification based on information that can specify an overall color specification of the food. It is the composition provided.

  According to the above configuration, the object color determination unit 11 determines the object color of the food based on information that can specify the overall color of the food. The device is not fixed and can be used for foods of various color.

In the apparatus including the food holding unit according to the aspect 3 of the present invention, the irradiation color determination unit 13 further has a lightness (L ^* ) of the L ^* C ^* h color system of the object color of 30 to 60. Hereinafter, when the saturation (C ^* ) is in the range of 40 to 60 and the hue angle (h) is in the range of −20 degrees to less than 30 degrees, the lightness (L of the L ^* C ^* h color system of the irradiation color ^* ) The irradiation color is determined so as to be 90 or more.

The lightness (L ^* ) of the L ^* C ^* h color system is 30 or more and 60 or less, the saturation (C ^* ) is 40 or more and 60 or less, and the hue angle (h) is in the range of −20 degrees or more and less than 30 degrees. By irradiating light having a red color with light of a color close to white with a lightness (L ^* ) of 90 or more and a hue angle different by 10 degrees or more, for example, Further, it is possible to add a more favorable taste other than the food quality such as a further improvement in freshness.

In the apparatus including the food holding unit according to the aspect 4 of the present invention, the irradiation color determination unit 13 further has a lightness (L ^* ) of the L ^* C ^* h color system of the object color of 30 to 60. When the saturation (C ^* ) is in the range of 40 to 60 and the hue angle (h) is in the range of 30 degrees to less than 110 degrees, the lightness (L ^* ) of the L ^* C ^* h color system is 90 or more. The irradiation color is determined so that

Orange with L ^* C ^* h color system lightness (L ^* ) of 30 or more and 60 or less, saturation (C ^* ) of 40 or more and 60 or less, and hue angle (h) of 30 or more and less than 110 degrees For foods with a yellow color, by irradiating light with a lightness (L ^* ) close to white with a lightness (L ^* ) of 90 or more and a hue angle different by 10 degrees or more, For example, it is possible to add a more favorable taste other than the food quality, such as further improving the richness.

In the apparatus including the food holding unit according to the aspect 5 of the present invention, the irradiation color determination unit 13 further has a lightness (L ^* ) of the L ^* C ^* h color system of the object color of 30 to 60. When the saturation (C ^* ) is in the range of 40 to 60 and the hue angle (h) is in the range of 30 degrees to less than 110 degrees, the lightness (L ^* ) of the L ^* C ^* h color system is 50 or more. The irradiation color is determined to be less than 90, saturation (C ^* ) of 40 or more and 60 or less, and hue angle (h) of -20 degrees or more and less than 30 degrees or 110 degrees or more and less than 200 degrees. is there.

Orange with L ^* C ^* h color system lightness (L ^* ) of 30 or more and 60 or less, saturation (C ^* ) of 40 or more and 60 or less, and hue angle (h) of 30 or more and less than 110 degrees For foods with a yellow color, the lightness (L ^* ) of the L ^* C ^* h color system is 50 or more and less than 90, the saturation (C ^* ) is 40 or more and 60 or less, and the hue angle (h ) Is -20 degrees or more and less than 30 degrees or 110 degrees or more and less than 200 degrees, and for example, it is more favorable than the food quality such as improvement of a sense of depth and depth. Taste can be added.

In the apparatus including the food holding unit according to the sixth aspect of the present invention, the irradiation color determination unit 13 further has a lightness (L ^* ) of the L ^* C ^* h color system of the object color of 30 to 60. When the saturation (C ^* ) is in the range of 40 to 60 and the hue angle (h) is in the range of 110 to less than 200 degrees, the lightness (L ^* ) of the L ^* C ^* h color system is 90 or more. The irradiation color is determined so that

Lightness (L ^* ) of the L ^* C ^* h color system is 30 or more and 60 or less, saturation (C ^* ) is 40 or more and 60 or less, and hue angle (h) is in the range of 110 degrees or more and less than 200 degrees. For foods with a system color, light with a color close to white with a lightness (L ^* ) of L ^* C ^* h color system of 90 or more and a hue angle of 10 degrees or more By irradiating light, for example, it is possible to add a more favorable taste other than the food quality such as a further improvement in refreshing feeling.

In the apparatus including the food holding unit according to aspect 7 of the present invention, the irradiation color determination unit 13 further has a lightness (L ^* ) of the L ^* C ^* h color system of the object color of 30 to 60. When the saturation (C ^* ) is in the range of 40 to 60 and the hue angle (h) is in the range of 110 to less than 200 degrees, the lightness (L ^* ) of the L ^* C ^* h color system is 50 or more. The irradiation color is determined so that it is less than 90, saturation (C ^* ) is 40 or more and 60 or less, and hue angle (h) is 30 or more and less than 110 degrees.

Lightness (L ^* ) of the L ^* C ^* h color system is 30 or more and 60 or less, saturation (C ^* ) is 40 or more and 60 or less, and hue angle (h) is in the range of 110 degrees or more and less than 200 degrees. For foods with a system color, the lightness (L ^* ) of the L ^* C ^* h color system is from 50 to less than 90, the chroma (C ^* ) is from 40 to 60, and the hue angle (h) is By irradiating light of a color within a range of 30 degrees or more and less than 110 degrees, for example, it is possible to add a more favorable taste other than the food quality such as an improvement in soft feeling.

In the apparatus provided with the food holding unit according to the aspect 8 of the present invention, the irradiation color determination unit 13 further has a lightness (L ^* ) of the L ^* C ^* h color system of the object color of 30 to 60. When the saturation (C ^* ) is in the range of 40 to 60 and the hue angle (h) is in the range of 200 degrees to less than 340 degrees, the lightness (L ^* ) of the L ^* C ^* h color system is 90 or more. The irradiation color is determined so that

Blue color with lightness (L ^* ) of L ^* C ^* h color system of 30 or more and 60 or less, saturation (C ^* ) of 40 or more and 60 or less, and hue angle (h) of 200 degrees or more and less than 340 degrees For foods with a system color, light with a color close to white with a lightness (L ^* ) of L ^* C ^* h color system of 90 or more and a hue angle of 10 degrees or more By irradiating with light, for example, a further favorable taste other than the food quality such as a further improvement in lightness can be added.

In the apparatus including the food holding unit according to the ninth aspect of the present invention, the irradiation color determination unit 13 further has a lightness (L ^* ) of the L ^* C ^* h color system of the object color of 30 to 60. When the saturation (C ^* ) is in the range of 40 to 60 and the hue angle (h) is in the range of 200 degrees to less than 340 degrees, the lightness (L ^* ) of the L ^* C ^* h color system is 50 or more. The irradiation color is determined so that it is less than 90, saturation (C ^* ) is 40 or more and 60 or less, and hue angle (h) is in a range of −20 degrees or more and less than 110 degrees.

Blue color with lightness (L ^* ) of L ^* C ^* h color system of 30 or more and 60 or less, saturation (C ^* ) of 40 or more and 60 or less, and hue angle (h) of 200 degrees or more and less than 340 degrees For foods with a system color, the lightness (L ^* ) of the L ^* C ^* h color system is from 50 to less than 90, the chroma (C ^* ) is from 40 to 60, and the hue angle (h) is By irradiating light having a color within a range of −20 degrees to less than 110 degrees, for example, it is possible to add a more favorable taste other than the food quality such as an improvement in sweetness and softness.

In the apparatus including the food holding unit according to the tenth aspect of the present invention, the irradiation color determining unit 13 further has a lightness (L ^* ) of the L ^* C ^* h color system of the object color of 30 to 60. When the saturation (C ^* ) is in the range of 10 to 40 and the hue angle (h) is in the range of 30 to 110 degrees, the lightness (L ^* ) of the L ^* C ^* h color system is 90 or more. The irradiation color is determined so that

Brown whose L ^* C ^* h color system has a lightness (L ^* ) of 30 to 60, saturation (C ^* ) of 10 to 40, and hue angle (h) of 30 degrees to less than 110 degrees For foods with a system color, light with a color close to white with a lightness (L ^* ) of L ^* C ^* h color system of 90 or more and a hue angle of 10 degrees or more By irradiating with light, for example, a more favorable taste other than the food quality such as a further improvement in taste can be added.

In the apparatus provided with the food holding unit according to the eleventh aspect of the present invention, the irradiation color determination unit 13 further has a lightness (L ^* ) of the L ^* C ^* h color system of the object color of 30 to 60. When the saturation (C ^* ) is in the range of 10 to 40 and the hue angle (h) is in the range of 30 to 110 degrees, the lightness (L ^* ) of the L ^* C ^* h color system is 50 or more. The irradiation color is determined so that it is less than 90, saturation (C ^* ) is 40 or more and 60 or less, and hue angle (h) is in a range of −20 degrees or more and less than 110 degrees.

Brown whose L ^* C ^* h color system has a lightness (L ^* ) of 30 to 60, saturation (C ^* ) of 10 to 40, and hue angle (h) of 30 degrees to less than 110 degrees For foods with the system color, the lightness (L *) of the L ^* C ^* h color system is 50 or more and less than 90, the saturation (C ^* ) is 40 or more and 60 or less, and the hue angle (h) is By irradiating light having a color within a range of −20 degrees or more and less than 110 degrees, for example, addition of a more favorable taste other than the food quality such as improvement of sourness and sweetness may be performed. it can.

In the apparatus including the food holding unit according to the twelfth aspect of the present invention, the irradiation color determination unit 13 further has a lightness (L ^* ) of the L ^* C ^* h color system of the object color of 30 to 60. When the saturation (C ^* ) is 10 or more and 40 or less and the hue angle (h) is within the range of 30 degrees or more and less than 110 degrees, the lightness (L *) of the L ^* C ^* h color system is 50 or more. The irradiation color is determined so that it is less than 90, saturation (C ^* ) is 40 or more and 60 or less, and hue angle (h) is 200 or more and less than 340 degrees.

Brown whose L ^* C ^* h color system has a lightness (L ^* ) of 30 to 60, saturation (C ^* ) of 10 to 40, and hue angle (h) of 30 degrees to less than 110 degrees For foods with a system color, the lightness (L ^* ) of the L ^* C ^* h color system is from 50 to less than 90, the chroma (C ^* ) is from 40 to 60, and the hue angle (h) is By irradiating light of a color within a range of 200 degrees or more and less than 340 degrees, for example, a more favorable taste other than the food quality such as an improvement in the sense of depth can be added.

In the apparatus including the food holding unit according to the thirteenth aspect of the present invention, the irradiation color determination unit 13 further has a lightness (L ^* ) of the L ^* C ^* h color system of the object color specification of 90 or more. In some cases, the lightness (L ^* ) of the L ^* C ^* h color system is 50 or more and less than 90, the saturation (C ^* ) is 40 or more and 60 or less, and the hue angle (h) is -20 degrees or more and less than 110 degrees. It is the structure which determines the said irradiation color so that it may become inside.

For food object table color ^L * ^{C *} h color system of lightness ^{(L *)} has a color specification whitish 90 or ^more, L ^{* C} * h color system of lightness ^{(L *} ) Is 50 or more and less than 90, saturation (C ^* ) is 40 or more and 60 or less, and the hue angle (h) is in the range of −20 degrees or more and less than 110 degrees. It is possible to add a more favorable taste other than the food quality.

In the apparatus including the food holding unit according to the fourteenth aspect of the present invention, the irradiation color determination unit 13 further has a lightness (L ^* ) of the L ^* C ^* h color system of the object color of 90 or more. In some cases, the lightness (L ^* ) of the L ^* C ^* h color system is from 50 to less than 90, the saturation (C ^* ) is from 40 to 60, and the hue angle (h) is from 110 to less than 340 degrees. The irradiation color is determined so that

For food object table color ^L * ^{C *} h color system of lightness ^{(L *)} has a color specification whitish 90 or ^more, L ^{* C} * h color system of lightness ^{(L *} ) Is 50 or more and less than 90, saturation (C ^* ) is 40 or more and 60 or less, and hue angle (h) is in a range of 110 degrees or more and less than 340 degrees. Further favorable tastes other than the food quality such as improvement can be added.

The method for improving the taste of food according to aspect 15 of the present invention is a method for improving the taste of food by irradiating the food with light, and is determined by the overall color of the food. The color angle of the L ^* C ^* h color system (h) differs from the overall color of the food to be irradiated by 10 degrees or more, and the food has a specific color light that can improve the taste of the food. It is characterized by improving the taste of food by irradiation.

  Changing the hue of food breaks the conventional fixed idea of losing the sense of deliciousness, and dare to irradiate light that changes the hue of food, without compromising the appearance and taste of food. It is possible to improve tastes other than the food, such as feeling, acidity, richness, and refreshing feeling.

  The present invention is not limited to the above-described embodiments, and various modifications are possible within the scope shown in the claims, and can be obtained by appropriately combining technical means disclosed in different embodiments. Embodiments are also included in the technical scope of the present invention. Furthermore, a new technical feature can be formed by combining the technical means disclosed in each embodiment.

1 Beverage machine (equipment with food holding part)
2 Container 3 Beverage discharge part (food holding part)
3a Discharge port 5 Light emission part 6, 32 Lid part 7, 37, 47 Operation part 10 Light emission control part 11 Object color specification determination part 12 Taste production determination part 13 Irradiation color determination part 14 Storage part 20 Camera part 30 Rice cooker (food (Equipment with holding part)
31, 41 body (food holding part)
34 Inner pot (food holding part)
35 Inner lid 40 Refrigerator (equipment with food holding part)
44 Inside 45 Inside light 46 Production placement section (food holding section)

Claims (15)

A food holding unit for holding food;
A light emitting unit that emits light toward the food to be held;
A light emission control unit for controlling light emission of the light emitting unit,
The light emission control unit
A taste production determining unit for determining the production of the food taste;
Based on the contents of the taste production determined by the taste production determination unit and the object color that is the overall color of the food, an irradiation color that is the color of light emitted from the light emitting unit is determined. An irradiation color determination unit,
The irradiation color determination unit determines the irradiation color so that the object color and the irradiation color are different by 10 degrees or more in a hue angle (h) of the L ^* C ^* h color system. The apparatus provided with the food holding part.   The apparatus having a food holding unit according to claim 1, further comprising an object color determining unit that determines the object color based on information capable of specifying an overall color of the food. . The irradiation color determination unit has a lightness (L ^* ) of the L ^* C ^* h color system of the target object color of 30 to 60, a saturation (C ^* ) of 40 to 60, and a hue angle (h). Is within the range of -20 degrees or more and less than 30 degrees, the irradiation color is determined such that the lightness (L ^* ) of the L ^* C ^* h color system of the irradiation color is 90 or more. The apparatus provided with the food holding part of Claim 1 or 2. The irradiation color determination unit has a lightness (L ^* ) of the L ^* C ^* h color system of the target object color of 30 to 60, a saturation (C ^* ) of 40 to 60, and a hue angle (h). Or the irradiation color is determined so that the lightness (L ^* ) of the L ^* C ^* h color system is 90 or more when is within a range of 30 degrees or more and less than 110 degrees. An apparatus comprising the food holding unit according to 2. The irradiation color determination unit has a lightness (L ^* ) of the L ^* C ^* h color system of the target object color of 30 to 60, a saturation (C ^* ) of 40 to 60, and a hue angle (h). Is within the range of 30 degrees or more and less than 110 degrees, the lightness (L ^* ) of the L ^* C ^* h color system is 50 or more and less than 90, the saturation (C ^* ) is 40 or more and 60 or less, and the hue angle (h 3) The irradiation color is determined such that the irradiation color is within a range of −20 degrees to less than 30 degrees or 110 degrees to less than 200 degrees. 3. The apparatus having the food holding unit according to claim 1. The irradiation color determination unit has a lightness (L ^* ) of the L ^* C ^* h color system of the target object color of 30 to 60, a saturation (C ^* ) of 40 to 60, and a hue angle (h). The irradiation color is determined so that the lightness (L ^* ) of the L ^* C ^* h color system is 90 or more when is within the range of 110 degrees or more and less than 200 degrees. An apparatus comprising the food holding unit according to 2. The irradiation color determination unit has a lightness (L ^* ) of the L ^* C ^* h color system of the target object color of 30 to 60, a saturation (C ^* ) of 40 to 60, and a hue angle (h). Is in the range of 110 degrees to less than 200 degrees, the lightness (L ^* ) of the L ^* C ^* h color system is 50 to less than 90, the saturation (C ^* ) is 40 to 60, and the hue angle (h The irradiation color is determined so that it is within a range of 30 degrees or more and less than 110 degrees. The apparatus with a food holding unit according to claim 1 or 2. The irradiation color determination unit has a lightness (L ^* ) of the L ^* C ^* h color system of the target object color of 30 to 60, a saturation (C ^* ) of 40 to 60, and a hue angle (h). Or the irradiation color is determined so that the lightness (L ^* ) of the L ^* C ^* h color system is 90 or more when is within a range of 200 degrees or more and less than 340 degrees. An apparatus comprising the food holding unit according to 2. The irradiation color determination unit has a lightness (L ^* ) of the L ^* C ^* h color system of the target object color of 30 to 60, a saturation (C ^* ) of 40 to 60, and a hue angle (h). Is within the range of 200 degrees or more and less than 340 degrees, the lightness (L ^* ) of the L ^* C ^* h color system is 50 or more and less than 90, the saturation (C ^* ) is 40 or more and 60 or less, and the hue angle (h 3) The apparatus according to claim 1 or 2, wherein the irradiation color is determined so as to be within a range of -20 degrees or more and less than 110 degrees. The irradiation color determination unit has a lightness (L ^* ) of the L ^* C ^* h color system of the target object color of 30 to 60, a saturation (C ^* ) of 10 to 40, and a hue angle (h) Or the irradiation color is determined so that the lightness (L ^* ) of the L ^* C ^* h color system is 90 or more when is within a range of 30 degrees or more and less than 110 degrees. An apparatus comprising the food holding unit according to 2. The irradiation color determination unit has a lightness (L ^* ) of the L ^* C ^* h color system of the target object color of 30 to 60, a saturation (C ^* ) of 10 to 40, and a hue angle (h) Is within the range of 30 degrees or more and less than 110 degrees, the lightness (L ^* ) of the L ^* C ^* h color system is 50 or more and less than 90, the saturation (C ^* ) is 40 or more and 60 or less, and the hue angle (h 3) The apparatus according to claim 1 or 2, wherein the irradiation color is determined so as to be within a range of -20 degrees or more and less than 110 degrees. The irradiation color determination unit has a lightness (L ^* ) of the L ^* C ^* h color system of the target object color of 30 to 60, a saturation (C ^* ) of 10 to 40, and a hue angle (h) Is within the range of 30 degrees or more and less than 110 degrees, the lightness (L ^* ) of the L ^* C ^* h color system is 50 or more and less than 90, the saturation (C ^* ) is 40 or more and 60 or less, and the hue angle (h 3) The apparatus according to claim 1 or 2, wherein the irradiation color is determined so as to be within a range of 200 degrees or more and less than 340 degrees. The irradiation color determination unit, when the object table color ^L * ^{C *} h color system of lightness ^{(L *)} is 90 or ^more, L * ^{C *} h color system of lightness ^{(L *)} is 50 2. The irradiation color is determined so that the hue (C ^* ) is in the range of not less than 90 and not more than 90, the saturation (C ^* ) is not less than 40 and not more than 60, and the hue angle (h) is not less than −20 degrees and less than 110 degrees. Or the apparatus provided with the food holding part of 2. The irradiation color determination unit, when the object table color ^L * ^{C *} h color system of lightness ^{(L *)} is 90 or ^more, L * ^{C *} h color system of lightness ^{(L *)} is 50 The irradiation color is determined so as to be within a range of 90 or more, saturation (C ^* ) of 40 or more and 60 or less, and hue angle (h) of 110 degrees or more and less than 340 degrees. An apparatus comprising the food holding unit according to 2. A method for improving the deliciousness of food by irradiating the food with light,
Determined by the overall color of the food, the hue angle (h) of the L ^* C ^* h color system differs by 10 degrees or more from the overall color of the food to be irradiated, improving the food taste A method for improving the deliciousness of a food, characterized by improving the deliciousness of the food by irradiating the food with a specific color of light.

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