| 摘要 |
In the method as claimed in the invention savory substances which can be perceived by gustatory, olfactory and/or haptic means are extracted from the precursor product (24) by an automatic machine (30) and transferred into the food product (27). In doing so the extraction of the savory substances is influenced by way of user-controlled setting of at least two technical parameters of the automatic device (30) in order to produce the desired quality of the food product (27). The technical parameters (17) are set by a user-controlled electronic transmission circuit which proceeding from user-selected values of human sensory attributes (12) and based on a predetermined sensory profile (7) of the precursor product (24) controls the technical parameters (17) in production. The transmission circuit works especially according to the principle of an artificial neural network (15). In this way, on the one hand the desired taste, smell or composition of the food product (27) can be attained much more precisely, and on the other hand, more quality versions can be achieved.
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