Enhanced Eating Experience System Using Remote Atomization with Airborne Ultrasound

2022 Fiscal Year Final Research Report

• Project/Area Number: 21K19783
• Research Category: Grant-in-Aid for Challenging Research (Exploratory)
• Allocation Type: Multi-year Fund
• Review Section: Medium-sized Section 61:Human informatics and related fields
• Research Institution: The University of Tokyo
• Principal Investigator: Makino Yasutoshi 東京大学, 大学院新領域創成科学研究科, 准教授 (00518714)
• Project Period (FY): 2021-07-09 – 2023-03-31
• Keywords: 触覚情報処理 / 舌 / 知覚特性

Outline of Final Research Achievements

This research was started with the aim of enhancing the eating experience by misting the seasoning liquid near the oral cavity to enhance the taste by making use of the phenomenon that a tiny droplet is instantly misted by the focus of airborne ultrasound. However, as the research progressed, it was confirmed that although the odor of misted condiments could be enhanced, it was difficult to enhance the taste of the condiments.
In the latter half of the study period, the focus was shifted to extending the eating experience by direct ultrasound stimulation of the tongue, and in the process, the sensitivity of the tongue to vibratory tactile stimuli was evaluated. As a result, it was confirmed that there was no increase in the perceptual sensitivity around 100-200 Hz, which is observed characteristically with the fingers. These findings are useful for tactile stimulation to the tongue.

Free Research Field

触覚情報処理

Academic Significance and Societal Importance of the Research Achievements

舌の触覚的な知覚特性は，これまであまり知られていなかった．これは振動子など接触する刺激では衛生面などでの対応が煩雑となる点が影響していたと考えられる．超音波を利用した触覚刺激では，舌を拘束することなく，また衛生面を気にすることなく触覚を提示できる．同じセットアップで手指にも刺激を提示できるため，感度の比較も容易であり，そのために200Hz付近の特徴的な感度カーブが表出しないことを確認できた．
超高齢社会を迎え，安全に嚥下することは重要な課題の一つである．舌のトレーニングにより筋肉を鍛えるような先行研究があるため，そのような目的での触覚フィードバックにおいて，今回の知見は非常に有用である．