DETERMINATION DEVICE, LEARNING DEVICE, DETERMINATION SYSTEM, DETERMINATION METHOD, LEARNING METHOD, AND PROGRAM

Title:

DETERMINATION DEVICE, LEARNING DEVICE, DETERMINATION SYSTEM, DETERMINATION METHOD, LEARNING METHOD, AND PROGRAM

Document Type and Number:

WIPO Patent Application WO/2022/202410

Kind Code:

A1

Abstract:

The present invention determines a cooking environment in advance on the basis of a state of an edible oil and efficiently acquires information for preparing the cooking environment in order to provide a good-tasting fried food.　This determination device for determining a cooking environment for an edible oil is provided with an imaging unit for acquiring a captured image of the edible oil, a first input unit for inputting first information which is information of a fried food cooked by being placed in the edible oil, a first specifying unit for analyzing the image to specify a state of the edible oil, and a second specifying unit for specifying the cooking environment in which the fried food is cooked, on the basis of the first information and the state.

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Inventors:

ITO KENYA (JP)
SUZUKI TAKESHI (JP)
INOUE MASAMI (JP)
WATANABE RYOHEI (JP)
TAKASAKI AYATO (JP)
KAKIMOTO KENICHI (JP)

Application Number:

PCT/JP2022/010963

Publication Date:

September 29, 2022

Filing Date:

March 11, 2022

Export Citation:

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Assignee:

J OIL MILLS INC (JP)

International Classes:

G01N33/03; A23D9/06; A47J37/12; G01N21/27; G06Q50/10

Domestic Patent References:

WO2021200103A1

2021-10-07

Foreign References:

JP2010519981A	2010-06-10
JPH07333039A	1995-12-22
JP2002081634A	2002-03-22
JP2000005080A	2000-01-11
JP2002188094A	2002-07-05

Other References:

TAMURA SAKIE: "Science of Sodium Chloride Used in Cooking", NIPPON KAISUI GAKKAI-SHI - BULLETIN OF THE SOCIETY OF SEA WATERSCIENCE, JAPAN, NIPPON KAISUI GAKKAI, TOKYO, JP, vol. 48, no. 3, 1 January 1994 (1994-01-01), JP , pages 224 - 231, XP055971032, ISSN: 0369-4550, DOI: 10.11457/swsj1965.48.224
OHTA SHIZUYUKI: "About "decrease" of frying oil", SCIENCE OF COOKERY, THE JAPAN SOCIETY OF COOKERY SCIENCE, JP, vol. 2, no. 3, 1 January 1969 (1969-01-01), JP , pages 147 - 155, XP055971030, ISSN: 0910-5360, DOI: 10.11402/cookeryscience1968.2.3_147

Attorney, Agent or Firm:

THE PATENT BODY CORPORATE TAKEWA INTERNATIONAL PATENT OFFICE (JP)

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