Professor Yoshiaki Miyashita of Meiji University has developed a device that changes the taste and appearance of food and drink.In the experiment, we succeeded in reproducing milk with a crab cream croquette taste that can be safely experienced even with crustacean allergies.
This device is called "TTTV2" (Transform The Taste and Visual appearance), and it mixes and sprays liquids that make you feel the taste of the basic five tastes (sweetness, acidity, saltiness, bitterness, umami) and spiciness into food and drink.In the predecessor device "TTTV1", it was sprayed on a transparent film, but this time it has evolved further.
Here's how to change the original food A to the taste and appearance of the target food B.First, the original food and drink A and the target food and drink B are measured by a taste sensor, and the difference in taste (BA) is calculated.By spraying and mixing the taste solution and applying this difference in taste to the original food and drink A, the taste of the target food and drink B is brought closer.Also, by printing edible ink, the appearance will be closer to the target food and drink B.
As an output example, we succeeded in making milk look the same as crab cream croquette.Since it does not contain allergen substances, even people with crustacean allergies can experience it safely.The pH becomes alkaline due to potassium carbonate contained in the bitter taste solution, and the amine-based compound contained in milk volatilizes, producing the scent of fish and shellfish.This makes the aroma similar to crab cream croquette, in addition to taste and appearance, without the addition of flavoring.
TTTV2 can easily turn white rice balls into umeboshi rice balls, white rice into chirashizushi, and even home-cooked dishes for professional seasoning.In addition, because the taste of all foods and drinks can be safely reproduced, it is said that, although it is an extreme example, it is safe to look at the taste of King trumpet mushroom (fly agaric).
In the future, it aims to implement it in society as a "seasoning home appliance" (coined by Professor Miyashita) to be installed in the kitchen.
