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1.发明申请公开(公告)号：US20220322879A1
公开(公告)日：2022-10-13
申请号：US17641136
申请日：2020-08-06
Applicant: J-OIL MILLS, Inc.
Inventor： Masami INOUE , Ryohei WATANABE , Kenichi KAKIMOTO
Abstract: A degree of deterioration of frying oil in a fryer can be assessed easily and accurately. A frying oil deterioration assessment device 41 comprises a recording unit 45 that records types of fried foods 19 fried in frying oil 17 in an electric fryer 14 and a fried quantity for each type, a holding unit 46 that holds correlation data indicating a relationship between the fried quantity for each type of fried food 19 and a degree of deterioration of the frying oil 17, and an assessment unit 47 that assesses the degree of deterioration of the frying oil 17 on the basis of the correlation data and the recorded types of fried food 19 and fried quantity of each type.
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公开(公告)号：US20230206186A1
公开(公告)日：2023-06-29
申请号：US17927945
申请日：2021-05-26
Applicant: J-OIL MILLS, Inc.
Inventor： Kenichi KAKIMOTO , Ryohei WATANABE , Masami INOUE
IPC: G06Q10/109 , A47B77/08
CPC classification number: G06Q10/109 , A47B77/08
Abstract: Provided is a fried food disposal time management device for improving the accuracy of management of the time to dispose a fried food being displayed in a display cabinet. A fried food disposal time management device 4 for managing a time to dispose a fried food X being displayed in a hot showcase 1 includes: a data acquisition unit 41 that acquires data on a condition of the fried food X; a determination unit 44 that determines whether the time to dispose the fried food X is reached based on the condition of the fried food acquired by the data acquisition unit 41 and a determination reference; and a notification unit 46 that outputs, when the determination unit 44 makes a determination result that the time to dispose the fried food X is reached, a notification signal for notifying the determination signal to a monitor 308.
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公开(公告)号：US20230140684A1
公开(公告)日：2023-05-04
申请号：US17914812
申请日：2021-03-16
Applicant: J-Oil Mills, Inc.
Inventor： Kenichi KAKIMOTO , Ryohei WATANABE , Masami INOUE
IPC: G01N33/03
Abstract: Provided is an edible oil deterioration level determination device and the like capable of precisely determining the deterioration level of frying oil. A deterioration level determination device 5 for determining the deterioration level of frying oil Y comprises an air bubble image extraction section 51 for extracting an air bubble image that is an image of a portion of air bubbles formed due to deep-fry cooking from an oil surface image, a feature parameter calculation section 54 for calculating a feature parameter F characterizing deterioration of the frying oil Y from the air bubble image extracted by the air bubble image extraction section 51, a deterioration indicator estimation section 55 for estimating a deterioration indicator DI of the frying oil Y based on the feature parameter F, and a deterioration level determination section 56 for determining the deterioration level of the frying oil Y based on the deterioration indicator DI.
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公开(公告)号：US20220335548A1
公开(公告)日：2022-10-20
申请号：US17760669
申请日：2020-07-30
Applicant: J-OIL MILLS, Inc.
Inventor： Takeshi SUZUKI , Masami INOUE , Kazuhiko HAKAMADA , Shinsuke KOZONO , Kenichi WATANABE
Abstract: Provided is a system for reporting frying oil processing work information, with which frying oil processing work can be appropriately carried out. The frying oil processing work information reporting system comprises a deterioration state analysis unit 55 that analyzes a state of deterioration of frying oil 17 in a fryer 14, a processing work information recognition unit 56 that recognizes information about processing work for the frying oil 17 on the basis of the result of the analysis performed on the state of deterioration of the frying oil 17, and a first reporting unit 57 that is set up in a shop 32 and that reports the processing work information.
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公开(公告)号：US20240172768A1
公开(公告)日：2024-05-30
申请号：US18283497
申请日：2022-04-20
Applicant: J-OIL MILLS, INC.
Inventor： Yosuke SAWARAGI , Takehiko SEKIGUCHI , Shinsuke HARUGUCHI , Yukie OBARA , Masami INOUE
Abstract: In the present invention, any unpleasant taste in foods cooked using a chlorophyll-containing oil and fat composition is reduced. The edible oil and fat composition comprises: (A) a chlorophyll including one or more selected from the group consisting of chlorophyll a, pheophytin a, and pyropheophytin a; (B) a heated/processed oil and fat including one or more oils selected from the group consisting of (b1) a first heated oil obtained by heat-treating an unrefined raw oil including one or more oils selected from the group consisting of a pressed oil from an oil and fat material and an extracted oil from the oil and fat material, or an oil and fat that has passed through one or more steps selected from the group consisting of a degumming step, a deacidification step, and a decolorization step in a step for refining the unrefined raw oil, (b2) a roasted oil obtained by pressing or extracting the oil and fat material, which has been roasted, and (b3) a second heated oil obtained by heat-treating an oil and fat containing the oil and fat material and/or a processed product thereof; and (C) an edible oil and fat.
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Patent Agency Ranking
6.发明公开公开(公告)号：US20240159659A1
公开(公告)日：2024-05-16
申请号：US18281738
申请日：2022-03-11
Applicant: J-OIL MILLS, Inc.
Inventor： Kenya ITO , Takeshi SUZUKI , Masami INOUE , Ryohei WATANABE , Ayato TAKASAKI , Kenichi KAKIMOTO
CPC classification number: G01N21/27 , A47J37/1266 , G01N11/00 , G01N33/03 , G06Q50/12 , G06T7/0002 , G06V20/68 , G06T2207/20081 , G06V10/70
Abstract: Efficient acquisition of information to adjust a cooking environment for providing a fried food with good taste is realized by determining the cooking environment in advance based on a state of edible oil. A determination device for determining a cooking environment of an edible oil, comprising: an imaging section configured to acquire an image in which the edible oil is captured; a first input section configured to input first information which is information on a fried food to be fed into the edible oil and cooked; a first identification section configured to analyze the image and identify a state of the edible oil; and a second identification section configured to identify the cooking environment in which the fried food is to be cooked based on the first information and the state.
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公开(公告)号：US20250166148A1
公开(公告)日：2025-05-22
申请号：US18272609
申请日：2022-01-18
Applicant: J-OIL MILLS, Inc.
Inventor： Kenichi KAKIMOTO , Ryohei WATANABE , Ayato TAKASAKI , Masami INOUE
Abstract: According to the present invention, AI for predicting the rate of deterioration is generated. A learning device comprises: an imaging section configured to acquire an image in which edible oil is captured; a state identification section configured to analyze the image to identify a state of the edible oil; and a learning section configured to cause a learning model to learn a correlation between the state and a rate of deterioration indicating an increased level of deterioration of the edible oil.
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公开(公告)号：US20250107662A1
公开(公告)日：2025-04-03
申请号：US18281734
申请日：2022-03-11
Applicant: J-OIL MILLS, Inc.
Inventor： Yuki OKAMOTO , Ko KIMURA , Masami INOUE
Abstract: Determination of a level of deterioration of edible oil can be realized with accuracy. A determination device for determining a level of deterioration of edible oil used in deep-fry cooking for cooking a fried food, comprising: an acquisition section configured to acquire components generating from the edible oil; a first identification section configured to identify, among the components, a content of aldehydes, Maillard reaction products, or fatty acids; and a second identification section configured to identify the level of deterioration based on the content.
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公开(公告)号：US20240386538A1
公开(公告)日：2024-11-21
申请号：US18691537
申请日：2022-09-21
Applicant: J-OIL MILLS, Inc.
Inventor： Kenichi KAKIMOTO , Ryohei WATANABE , Ayato TAKASAKI , Masami INOUE
Abstract: Provided is an edible oil deterioration level determination device etc., which enable the types of surface air bubbles of frying oil to be accurately distinguished and thus the deterioration level of the frying oil to be accurately determined. An edible oil deterioration level determination device 5, comprising: an oil surface image acquisition section 50 configured to acquire an oil surface image; a filter processing section 53 configured to apply, to the oil surface, filter processing for identifying an area of fine air bubbles β characterizing deterioration of the frying oil Y; a feature parameter calculation section 54 configured to calculate a feature parameter characterizing the deterioration of the frying oil Y; a deterioration indicator estimation section 55 configured to estimate a deterioration indicator DI of the frying oil Y; and a deterioration level determination section 56 configured to determine the deterioration level of the frying oil Y.
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10.发明公开公开(公告)号：US20230334640A1
公开(公告)日：2023-10-19
申请号：US18016705
申请日：2021-07-15
Applicant: J-OIL MILLS, Inc.
Inventor： Kenichi KAKIMOTO , Ryohei WATANABE , Ayato TAKASAKI , Masami INOUE
CPC classification number: G06T7/0002 , G06T7/90 , G06V10/56 , G06V20/68 , G06T2207/20081 , G06T2207/10024 , G06V2201/06
Abstract: Provided is a food disposal time management device capable of managing a disposal time of a plurality of cooked foods being displayed in a display cabinet individually and easily. A fried food disposal time management device 4 for managing a disposal time of fried food X displayed in a hot showcase 1, comprising: an image acquisition unit 41 that acquires an image including images of a plurality of pieces of fried food X being displayed; an individual surface image management unit 42 that manages a surface image included in the image in association with identification information; a time measurement unit 43 that measures a time during which the surface image associated with the identification information is being included in the image; and a determination unit 45 that determines, for each of the plurality of pieces of fried food X, whether the measured time thereof has reached a reference time.
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