A Japanese company develops a device that evaluates the taste of “soba noodles”

A company based in Nagano, Japan recently announced that it had created the world’s first noodle taste analyzer, a machine that can scientifically estimate the taste of “soba noodles” within seconds. The Japanese prefecture of Nagano is famous for soba noodles, a popular variety made from buckwheat flour. Yatsurugigiken Inc. The domestic instrument manufacturer partnered with the College of Agriculture of Shinshu University to create the world’s first noodle appetite analyzer. The high-tech device applies UV-induced fluorescence. Lead for about 2 grams of buckwheat flour and measures levels of phospholipids, proteins and other taste-related substances.

Show rating of flavors

Within seconds, flavor ratings in four different categories Taste, Aroma, Greenness, and Freshness are displayed on the screen. Leadaccording to the website eccentric.


Noodles are evaluated in numerical form

Naoya Shimizu, president of Yatsuji Jiken Corporation, told the newspaper Asahi Japanese, “The mill owners relied on insights from skilled workers to evaluate flavor, but I wanted to evaluate the flavor of soba in numerical form and show the quality of the noodles in an objective way.”

new device
new device

black wheat

Taste is a very subjective thing, and Jiken admits that the taste of noodles can be affected by how it is boiled and prepared, but the company says that when it comes to the quality of buckwheat flour, its analyst provides objective results. The Nagano-based company has already received a patent for its innovative device and is confident of its Restaurant operators, mills, agricultural cooperatives and other entities would be interested in buying it.

How the device works
How the device works

Flavor analysis

Apparently, Jiken started working with a university Shinshu About 7 years ago, he attempted to build a machine that could sort buckwheat seeds based on their quality. However, plans were scrapped because building a commercial version proved difficult, so attention turned towards analyzing the flavor and quality of buckwheat flour.

In the coming months, the company plans to conduct repeated rounds of sensory testing to establish the relationship between delicious noodle analyzer results and how well people rate the taste and aroma of different types of soba noodles.

The company claims that its machines could be of great benefit to buckwheat farmers because it can help them prove the quality of their products.

“Showing objective values ​​will help correct the price of soba, which varies between production areas,” said Naoya Shimizu. “This will provide encouragement to those suffering from low market prices and lead to an improvement in the value of soba.”

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