WO2006035714A1

WO2006035714A1 - Food management method and system

Info

Publication number: WO2006035714A1
Application number: PCT/JP2005/017630
Authority: WO
Inventors: Tomonobu Naruoka; Shusaku Okamoto; Osamu Yamada; Yoshihiko Matsukawa; Toru Tanigawa
Original assignee: Matsushita Electric Industrial Co., Ltd.
Priority date: 2004-09-28
Filing date: 2005-09-26
Publication date: 2006-04-06

Abstract

Food management method and system for determining the state of food by acquiring transfer record information on food in home while saving time. When cooking work is carried out on food in kitchen environment, a sensing device (120) detects information on articles in the kitchen environment and surrounding environment and outputs detection results. Specific information of cooking work is extracted from the detection results and the content of cooking work is estimated from the specific information on cooking work. The content of cooking work is registered along with food information in an article database (304) while being associated with the containers, thus managing the state of food.

Description

Specification

Food management method and system

Technical field

[0001] The present invention relates to a food management method and a food management system capable of managing articles, particularly food, present in a house, and more specifically, how food is cooked. It is possible to manage foods including information on the contents. For example, information on the movement history of foods in the home can be obtained by entering the house until the end of time (eating and throwing away). The present invention relates to a food management method and a food management system capable of managing food by obtaining a state. Background art

Conventionally, as food management, there is, for example, Japanese Unexamined Patent Publication No. 2000-166487 “Food Cooking Management System” shown in Patent Document 1. As shown in the system configuration diagram in Fig. 8, the recording device 6 is placed in each room (storage, cooking, sorting, etc.) of the food processing factory, and the bar code reader 18 etc. Enter the warehousing time, worker, cooked product name, etc., and store it in the control PC 3 together with the temperature data.If food is specified later, the temperature data of the cooking process is displayed, or the process is set in advance. It can warn of measurement omission.

[0003] Further, for example, Japanese Patent Application Laid-Open No. 2000-245609 shown in Patent Document 2 “Food and Drink Management Method and Food and Drink Management Device for Rotating Table”. As shown in the block diagram of FIG. 9, when a plate is put into a conveyor, it is photographed with a TV camera, and the type of sushi placed on the plate is determined by an image processing device 18. The first reader / writer 20 reads the ID number of the plate, and stores the current time obtained from the clock unit 31 in the memory unit 30 together with the ID number as the transfer start time of the plate. The second reader / writer 21 reads the ID number of the plate being conveyed by the conveyor, and calculates the conveyance continuation time from the conveyance start time and current time of the ID number. When the conveyance duration time exceeds the freshness retention limit time corresponding to the type of sushi that is put on the plate, the conveyor force is also discharged from the plate. Disclosure of the invention Problems to be solved by the invention

[0004] However, since the first prior art assumes a facility such as a food manufacturing factory or a school lunch facility, the state of the foodstuffs and foods is in the middle of each process and at any temperature. However, it is difficult to manage because it is complicated how ordinary foods are cooked in the household!

[0005] Also, the second prior art is also a food and beverage product management apparatus in a restaurant, and the management content is simple such as the type of sushi and the duration of conveyance, and manages the detailed cooking content. It is difficult.

[0006] An object of the present invention is to solve the above-described conventional problems, and a food management method and food management capable of food management including information on cooking contents of how the food is cooked. System.

Means for solving the problem

In order to achieve the above object, the present invention is configured as follows.

[0008] According to the first aspect of the present invention, when a food is cooked in a kitchen environment, the sensing device detects an article including the food in the kitchen environment and the surrounding environment information, and the detection result And extracting the specific information of the cooking operation from the detection result, and registering the specific information of the cooking operation and the information of the food in the article database in association with the container containing the food, A food management method for managing the state of the food is provided.

[0009] According to the thirteenth aspect of the present invention, when the food is cooked in the kitchen environment, the sensing device for detecting the article in the kitchen environment and the surrounding environment information, and the information on the food An article database registered in association with the container for containing the food;

Extracting the specific information of the cooking operation from the detection result from the sensing device, and registering the extracted specific information of the cooking operation and the food information in the article database in association with the container. Provided is a food management system comprising an article management means for managing the state.

The invention's effect

[0010] According to the present invention, a sensing device is provided for the article in the kitchen environment and the surrounding environment information. Detects and outputs a detection result, and from the detection result, information for identifying the cooking operation (information for identifying the cooking operation) (in order to estimate the cooking content information of each item associated with the ID of each item) The information on the cooking operation and the information on the food are registered in the product database in association with the container, so that the state of the food is managed. Movement history information can be acquired with little effort, and a detailed current state of food can be obtained.

Brief Description of Drawings

These and other objects and features of the invention will become apparent from the following description taken in conjunction with the preferred embodiments with reference to the accompanying drawings. In this drawing,

[FIG. 1] FIG. 1 is a diagram showing a layout example of a food management system for implementing a food management method according to a first embodiment of the present invention and a kitchen for implementing the system.

[FIG. 2A] FIG. 2A is a view for explaining foods and containers in the food management system according to the first embodiment of the present invention.

[FIG. 2B] FIG. 2B is a diagram for explaining foods and containers in the food management system according to the first embodiment of the present invention.

[FIG. 2C] FIG. 2C is a diagram for explaining foods and containers in the food management system according to the first embodiment of the present invention.

[FIG. 2D] FIG. 2D is a diagram for explaining foods and containers in the food management system according to the first embodiment of the present invention.

[FIG. 3] FIG. 3 is a system configuration diagram of the food management system according to the first embodiment of the present invention.

[FIG. 4A] FIG. 4A is a diagram showing an example of information registered in the article database of the food management system that is useful in the first embodiment of the present invention.

[FIG. 4B] FIG. 4B is a diagram showing an example of information registered in the article database of the food management system that works on the first embodiment of the present invention.

[FIG. 4C] FIG. 4C is a diagram showing an example of information registered in the article database of the food management system according to the first embodiment of the present invention.

[FIG. 4D] FIG. 4D is a diagram showing the device data base of the food management system according to the first embodiment of the present invention. It is a diagram showing an example of information registered in the source,

[FIG. 4E] FIG. 4E is a diagram showing an example of information registered in the article database of the food management system according to the first embodiment of the present invention.

FIG. 4F is a diagram showing an example of information registered in the cooking content classification database of the food management system according to the first embodiment of the present invention;

[FIG. 4G] FIG. 4G is a diagram showing an example of information registered in the human data base of the food management system according to the first embodiment of the present invention.

[FIG. 5A] FIG. 5A is a diagram showing an example of update registration of information in the database of the food management system that works on the first embodiment of the present invention.

[FIG. 5B] FIG. 5B is a diagram showing an example of update registration of information in the database of the food management system that works on the first embodiment of the present invention;

[FIG. 5C] FIG. 5C is a diagram showing another example of the update registration of the information in the database of the food management system that works on the first embodiment of the present invention.

[FIG. 5D] FIG. 5D is a diagram showing still another example of update registration of information in the database of the food management system that is relevant to the first embodiment of the present invention.

[FIG. 6] FIG. 6 is a system configuration diagram of the food management system according to the second embodiment of the present invention.

[7A] FIG. 7A is a diagram showing an example of the expiration date estimation of the food management system according to the second embodiment of the present invention.

[7B] FIG. 7B is a diagram showing an example of the expiration date estimation of the food management system that is useful in the second embodiment of the present invention.

[FIG. 8] FIG. 8 is a diagram showing a system configuration of a conventional example.

[Figure 9] Figure 9 is a system configuration diagram of a conventional example.

[FIG. 10] FIG. 10 is a block diagram illustrating a tray-type sensor.

[FIG. 11] FIG. 11 is a diagram showing a display example of the display of the food management system according to the first embodiment of the present invention.

[FIG. 12] FIG. 12 is a diagram for explaining an operation when information is deleted in the food management system according to the first embodiment of the present invention. [FIG. 13] FIG. 13 is a diagram for explaining the operation when estimating the best-before date in the food management system according to the second embodiment of the present invention.

[FIG. 14A] FIG. 14A is a diagram showing a display example of providing information on the expiration date in the food management system according to the second embodiment of the present invention.

[FIG. 14B] FIG. 14B is a diagram showing a display example of providing information on the expiration date in the food management system according to the second embodiment of the present invention,

[FIG. 14C] FIG. 14C is a diagram showing a display example of providing information on the expiration date in the food management system according to the second embodiment of the present invention,

[FIG. 14D] FIG. 14D is a diagram showing a display example of providing information on the expiration date in the food management system according to the second embodiment of the present invention,

[FIG. 15] FIG. 15 is an explanatory diagram of a sink used when deleting information in the food management system according to the first embodiment of the present invention.

[FIG. 16A] FIG. 16A is a diagram for explaining an operation when information is updated in the food management system according to the first embodiment of the present invention.

[FIG. 16B] FIG. 16B is a diagram for explaining the operation when information is updated in the food management system according to the first embodiment of the present invention.

[FIG. 16C] FIG. 16C is a diagram for explaining an operation when information is updated in the food management system according to the first embodiment of the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION

[0012] Hereinafter, before describing embodiments of the present invention in detail based on the drawings, an outline of the present invention and various aspects of the present invention will be described.

[0013] The present invention can acquire the movement history information of food in the kitchen environment in the home with little effort, whereby the detailed current state of the food can be obtained. Based on this, an accurate expiration date can be obtained.

[0014] Here, since articles such as clothes and books are hardly considered to be separated from each other, they can be easily managed to some extent by attaching a wireless IC tag, for example. The However, when considering food, as a unit at the time of purchase, it may not be possible to manage by adding wireless IC tags, etc. as in the case of the above-mentioned items. In the work, if it is separated by striking it by cutting or mixing it, it is unthinkable that each one is given a wireless IC tag, etc., and there is a wireless IC tag attached. In the state, you will not be able to cook or eat the food.

[0015] Therefore, in the present invention, the food after the cooking operation is performed is managed in a container in which the food is stored, and detailed information such as which food is mixed with which food. I'm thinking of finding the state.

Specifically, the present invention can be implemented in various aspects as follows.

[0017] According to the first aspect of the present invention, when the food is cooked in the kitchen environment, the sensing device detects the article including the food and the surrounding environment information in the kitchen environment, and the detection result Output

Extracting the specific information of the cooking operation from the detection result,

Provided is a food management method for managing the state of the food by registering the specific information of the cooking operation and the information of the food in an article database in association with the container for storing the food.

[0018] According to the second aspect of the present invention, the content of the cooking operation is estimated from the specific information of the cooking operation,

The food management method according to the first aspect, wherein the state of the food is managed by registering the content of the estimated cooking operation and the information on the food in the article database in association with the container that stores the food. I will provide a.

[0019] According to a third aspect of the present invention, in the first or second aspect, the article in the kitchen environment includes the food, a container for storing the food, and a cooking utensil for cooking the food. Provide food management methods.

[0020] According to a fourth aspect of the present invention, there is provided the food management method according to the first or second aspect, wherein the surrounding environment information includes position information, identification information, weight information, and temperature information of the article. provide.

[0021] According to the fifth aspect of the present invention, the sensing device includes a radio wave that includes the identification information of the article and that can detect the identification information of the article by detecting an IC tag attached to the article. A food management method according to the first or second aspect including an IC tag sensor is provided. [0022] According to a sixth aspect of the present invention, there is provided the food management method according to the first or second aspect, wherein the specific information of the cooking operation is information on a cooking utensil detected at the same time as the food.

[0023] According to a seventh aspect of the present invention, there is provided the food management method according to the first or second aspect, wherein the specific information of the cooking operation is information on an elapsed time in which the food and the article are simultaneously detected. provide.

[0024] According to the eighth aspect of the present invention, the specific information of the cooking operation is history information of temperature information of the surrounding environment detected by the sensing device and detected as the surrounding environment information. A food management method according to the first or second aspect is provided.

[0025] According to a ninth aspect of the present invention, there is provided the food management method according to the first or second aspect, wherein the cooking work specifying information is the movement history information of the food.

[0026] According to the tenth aspect of the present invention, the cooking database specific information registered in the article database is read out from the article database power,

Based on the read-out cooking work identification information, the expiration date database power in which the cooking work identification information and the correction content of the best-before date of the food are registered. ,

The food according to the first aspect, wherein the state of the food is managed by correcting the expiration date of the food and obtaining the expiration date of the food based on the correction content of the determined expiration date of the food. Provide management methods.

[0027] According to an eleventh aspect of the present invention, referring to a recipe database associating the food and the contents of the cooking operation with a dish name, the dish name is specified,

The expiration date database power in which the cooking name and the correction content of the expiration date are registered based on the specified cooking name. The correction content of the expiration date of the food is obtained, and the correction content of the determined expiration date of the food is obtained. The food management method according to the first or second aspect, in which the state of the food is managed by correcting the expiration date of the food and obtaining the expiration date of the food based on the above.

[0028] According to a twelfth aspect of the present invention, there is provided the food management method according to the tenth aspect, presenting a countermeasure for extending the best before date based on the determined best before date. [0029] According to the thirteenth aspect of the present invention, when a cooking operation is performed on food in a kitchen environment, the sensing device that detects articles in the kitchen environment and surrounding environment information, and the food information includes: An article database registered in association with the container containing the food;

By extracting the specific information of the cooking operation from the detection result from the sensing device and registering the extracted specific information of the cooking operation and the information of the food in the article database in association with the container, the state of the food An article management means for managing the food, and a food management system comprising:

[0030] According to the fourteenth aspect of the present invention, the contents of the cooking operation estimated from the specific information of the cooking operation and registered in the article database are read from the article database,

Based on the content of the estimated cooking operation, the content of the estimated cooking operation and the correction content of the expiration date of the food are registered.

The food according to the second aspect, wherein the state of the food is managed by correcting the expiration date of the food and obtaining the expiration date of the food based on the correction content of the determined expiration date of the food. Provide management methods.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

[0032] (First embodiment)

FIG. 1 shows an example of a layout in a kitchen environment for implementing a food management system for implementing the food management method according to the first embodiment of the present invention and the system. The kitchen 101 has an entrance door 102 and general equipment and facilities 310 in the kitchen environment. For example, along the wall of the kitchen 101, a gas stove 103, a cooking table 104, a sink 105, a dishwasher 106, a microwave 107, a trash can 108, a refrigerator 109, a food storage 110, and a cupboard 111 are arranged in order. In the center of 101, a table 112, a wagon 113, etc. are arranged.

[0033] In these devices and facilities 310, sensing devices 120 that detect articles and surrounding environment information are installed according to the location and the devices, respectively. 20 may have multiple functions. For example, wireless IC tag readers 120a to 120k, 120m as an example of the sensing device 120 can be used to pass people and items (including kitchen-related items such as food, containers, kitchen knives, etc.) Detect equipment in the area of equipment and facilities 310. In other words, the door 102 for the entrance / exit, the gas stove 10 03, the counter 104, the sink 105, the dishwasher 106, the microwave 107, the trash can 108, the refrigerator 10 9, the food storage 110, the cupboard 111, the table 112, and the wagon 113 Wireless IC tag readers 120a to 120k and 120m are arranged. As another example of the sensing device 120, the temperature sensor 120t—l to 120t—7 allows the room temperature of the kitchen 101, gas stove 103, cooking table 104, microwave oven 107, refrigerator 109, food storage 110, table 112 Detect the temperature in the area of each device or equipment 310. Another example of the sensing device 120 is a tray-type sensor 120x—1 to 120x—5 that detects weight information installed on a flat surface. The cooking table 104, table 112, microwave oven 107, refrigerator 109, food The weight information and accurate position information of the articles placed on the respective equipment and facilities 310 of the storage 110 are detected. Therefore, examples of the surrounding environment information include temperature information in the area of the equipment and facility 310, article temperature information, weight information, position information, and the like. Details of the function of the sensing device 120 will be described later.

[0034] The equipment and facilities 310 in FIG. 1 are examples, and all of these must be prepared, and other equipment and equipment 310 may be installed. ,. The sensing device 120 is not limited to the one described above as long as it is suitable for each application. When the sensing device 120 has a plurality of functions, the sensing device 120 may be installed at different positions, which are not necessarily required to be realized by a single device. For example, in order to detect food placed on the gas stove 103, the wireless IC tag reader 120b is installed at the frontmost position of the gas stove 103 where all food is likely to pass, and is used to detect the temperature during heating. The temperature sensor 120t-2 is installed above the gas stove 103.

[0035] The minimum type of sensor required to implement the food management method and system according to the first embodiment of the present invention is that wireless IC tag readers 120a to 120k, 120m are installed at all locations, and other than that. In addition, the kitchen 101 has a temperature sensor 120t—1, the gas stove 103 has a temperature sensor 120t—2, the cooking table 104 has a weight sensor 120x—l, a temperature sensor 120t—3, and an electronic sensor. Weight sensor 120x—3 and temperature sensor 120t—4, refrigerator 109 weight sensor 1 20x—4 and temperature sensor 120t—5, food storage 110 with weight sensor 120x—5 and temperature sensor 120t—6, table 112 has weight sensor 120x-2 and temperature sensor 120t-7 force S. By installing these sensors at least, the effects of the present invention can be exhibited more effectively.

[0036] Here, the force that makes it necessary to install a wireless IC tag reader in every place is to identify the article to be handled, so that the article can be identified by another sensor, for example, an image sensor. If possible, this can be replaced.

[0037] The sensing device 120 will be described in some detail.

[0038] The wireless IC tag reader is a force that reads the information recorded on the wireless IC tag attached to the article in a non-contact manner via an antenna, and is not limited to this. The wireless IC tag reader is attached to the article as a wireless IC tag reader / writer. It may be possible to write information to a wireless IC tag that has been contactlessly connected via an antenna. An example of tag reader installation is shown below.

[0039] In the door 102 for the entrance / exit, a gate type antenna is installed as the wireless IC tag reader 120a so that passage of a wireless IC tag attached to a person or an article can be detected. As a result, it is possible to detect at least that an article related to the kitchen such as a person or a cooking utensil such as a food, a container, or a kitchen knife enters or exits the kitchen 101. In dishwashers 106, microwave ovens 107, refrigerators 109, cupboards 111, etc., antennas are installed on the doors and inside to detect the entry and exit of wireless IC tags. In the gas stove 103, cooking table 104, and dining table 112, an antenna is installed on the lower side of the surface (the back side of the top plate in the case of a dining table) so that the presence of wireless IC tags can be detected. To do. In food storage 110, wagon 113, etc., an antenna is installed under each shelf (for example, the back of the shelf) so that the presence of wireless IC tags can be detected. In the cleaning or disposal area such as the sink 105 or the trash can 108, an antenna is installed in the opening so that the passage of the wireless IC tag can be detected. By these, it is possible to function as a sensing device capable of detecting articles existing in the region.

[0040] In the microwave oven 107, the refrigerator 109, the food storage 110, and the like, the temperature sensor 120t—4, 120t—5, or 120t—6 is a contact type temperature so that the temperature of the space in the storage can be measured. Install a measuring instrument. In the table 104, the dining table 112, etc., a contact-type temperature measuring device is installed as the temperature sensor 120t-3 or 120t-7 so that the temperature of the space above each surface can be measured. As the temperature sensor 120t-1, a contact-type temperature measuring device is installed on the wall surface of the kitchen 101 so that the temperature of the space of the kitchen 101 can be measured. In addition, as the temperature sensor 120t-2, a non-contact type temperature measuring device can be installed in the gas stove 103 so that the temperature of a pot that is exposed to fire can be measured, or the temperature of the ingredients in the pot can be measured. You may do it. By these, it can function as a sensing device capable of detecting the temperature of the article placed in the place. The temperature at this time is either the temperature of the article itself, the temperature of the space in which the article is placed, or both.

For example, the tray type sensor 120x-1 to 120x-2 uses a tray type sensor as disclosed in Japanese Patent Laid-Open No. 2002-303479 “Refrigerator” (Toshiba), page 4-0022. Figure 10 shows the configuration of the tray-type sensor. In this tray type sensor, four weight sensors 42a, 42b, 42c, 42d are respectively installed on the front, rear, left and right between the tray 30 and the portion supporting the tray 30, and each weight sensor 42a, 42b, It is like calculating the position information of the article based on the weight increase ratio detected by 42c and 42d. In order to detect items placed on the table 104 or the table 1 12, tray-type sensors 120X-1 and 120x-2 are installed respectively, or stored in the microwave 107, refrigerator 109, cupboard 111, etc. In order to detect articles, tray-type sensors 120x-3, 120x-4, and 120x-5 are installed. These can function as a sensing device 120 that can detect weight information and accurate position information of an article placed on a set plane.

[0042] On the other hand, as shown in FIGS. 2A to 2D, wireless IC tags 201 are respectively attached to foodstuffs or seasonings, containers such as dishes or cups, and articles 300 such as cooking utensils. As described above, the information read from the wireless IC tag 201 by the wireless IC tag readers 120a to 120k, 120m can associate the article 300 with the information of the article recorded separately from the wireless IC tag 201. And

[0043] Ingredients and seasonings are classified into several types depending on how the wireless IC tag 201 is applied as follows.

[0044] (Type 1) Large vegetables such as radish and corn cabotya One wireless IC tag 201 is attached. For example, it is attached with a seal. This is called type 1 food. Figure 2A shows an example.

[0045] (Type 2) Small vegetables such as potatoes, cucumbers and eggplants that are sold in bags or on the net at the point of sale are bundled in the bags or nets. Is granted. Other items such as meat and fish that are sold in packs, items such as pasta and cereal that are sold in boxes and bags, and salt and soy sauce What is put in a tube like a seasoning such as a bottle or ketchup like a seasoning, that is, something that is gathered in a bag or box, etc. Similarly, one wireless IC tag 201 is attached collectively. In addition, packed drinks such as milk are also of this type. This is called type 2 food. Figure 2B shows an example.

[0046] Furthermore, there are some foods that are already mixed at the time of purchase, such as mixed vegetables. When using such ingredients, it is difficult to detect the exact amount of each individual ingredient included (in the case of mixed vegetables, eg corn, carrots, green peas, etc.). Therefore, by registering the ratio of the individual ingredients contained in advance and calculating the usage amount of the whole (here, mixed vegetable) using the ratio, the amount of individual ingredients can be calculated. Each ingredient can be managed. These mixed vegetables are also grouped in bags and boxes, so they are called type 2 foods.

[0047] However, the type classification is not strict. For example, a radish with a wireless IC tag 201 attached on a sticker is cut into half the power of Type 1 in the above classification and used for cooking. If the wireless IC tag 201 to be originally attached to the remaining radish can be continuously applied as it is, it can be considered that it is of type 2.

[0048] As described above, the type classification is not determined for each food item, but is determined by the way the wireless IC tag 201 is applied.

[0049] (Type 3) In addition, wireless IC tags 201 are also attached to containers for storing food, such as dishes such as dishes and cups, bowls and pans used for cooking, and packs for storing food. . In addition, the wireless IC tag 201 is also attached to cooking utensils such as knives and chopsticks. It is. This is called a type 3 container. An example is shown in Figures 2C and 2D.

[0050] The "related article information" includes, for example, basic information about the article 300 such as the ID, article name, manufacturer name, and expiration date of the article 300, as well as position information and temperature of the article 300. Information obtained from the sensing device 120 such as information and weight information, and history information thereof may also be considered.

[0051] In addition, the information on the associated article is basically stored in an article database 304 described later, and only the ID of the article 300 is stored in the wireless IC tag 201. Various information can be referred to based on this. The same information stored in the article database 304 may be stored in the wireless IC tag 201 itself.

[0052] Assuming the situation as described above, the system configuration of the food management system that works on the first embodiment of the present invention is as shown in FIG. In other words, the wireless IC tag 201 that is installed in various devices and facilities 310 in the kitchen environment and that is attached to articles 300 related mainly to the kitchen 101 in the home such as food and containers is sensed (detected). A plurality of sensing devices 120 having at least reader / writers 120a to 120k, 120m, an article database 304 connected to article management means 303 and registered with information about the article 300, and connected to the article management means 303 A device database 305 in which information related to the equipment and facilities 310 is registered, a person database 311 in which information related to persons handling items connected to the article management means 303 is registered, an article management means 303 and cooking contents The correspondence between the detection history information detected by the sensing device 120 connected to the estimation means 307 and the cooking content information is classified and registered! The content classification database 308, detection results detected by the sensing device 120 connected to all the sensing devices 120 are input, and the article database 304, the device database 305, the human database 311, and the cooking content classification database 308 And an article management means 303 for managing information respectively registered in the article database 304, the equipment database 305, the person database 311 and the cooking content classification database 308 based on the input detection result, Connected to the article database 304, the equipment database 305, and the cooking content classification database 308 and registered, the information power of the detection history that is registered Cooking information Cooking content estimation means 307 for estimating the time, a timer 309 for outputting time information to the article management means 303, and an input / output device for inputting a user request to the article management means 303 and the cooking content estimation means 307 and outputting the result 306. Further, the network 200 is connected to the article management means 303.

Each sensing device 120 outputs a detection result to the article management means 303.

Based on the input detection result, the article management means 303 extracts information necessary for estimating the content of the cooking operation by the control content estimation means 307 and, together with the food information, the container The state of the food is managed by updating or newly registering in the product database 304 in which information associated with the product is registered in association with the product.

[0054] As described above, the wireless IC tag 201 is attached to an article 300 such as food, a container, or a cooking utensil. The information read from the wireless IC tag 201 and the wireless IC tag 201 Separately, the information of each item 300 stored and registered in the database is associated with the item ID or the like. The associated information includes at least the ID of the item.

[0055] As described above, the sensing device 120 is installed in various devices and facilities 310 of the kitchen 101. When the food is cooked in the kitchen environment, the sensing device 120 The wireless IC tag 201 attached to the article 300 related to the kitchen in the home, such as a container, is detected by the reader / writers 120a to 120k, 120m of the sensing device 120, and the respective detection results are article management means. Output to 303 respectively. Each sensing device 120 communicates with at least the wireless IC tag 201 and functions as a reader / writer 120a to 120k, 120m that reads and writes information. In addition, accurate weight information of the article 300 on the tray is provided. Tray-type sensor 120x—1 to 12 Ox 5 that detects position information and temperature sensor 120t—1 to 120t—7 that detects the temperature in each area, etc. Installed or installed separately as separate devices. Then, the detected results are output to the article management means 303, respectively. Furthermore, by providing a person with a wireless IC tag, it is possible to detect with the respective sensing devices 120 which device the person has approached the equipment 301. [0056] The article management means 303 manages the article data base 304 based on the result detected by the sensing device 120. Details will be described later.

[0057] In the article database 304, information related to the article 300 in the home kitchen environment is registered. Here, the article 300 includes at least foods, seasonings, cooking utensils, containers, and the like related to cooking operations. Hereinafter, the contents of the main article 300 will be described.

[0058] The information on the type 1 food in the article 300 includes the ID of the article (food) 300.

(Article identification information), product name, size, weight, expiration date, position, etc. An example is shown in Figure 4A. In FIG. 4A, information on a pumpkin as an example of the article (food) 300 is shown, and information such as the name, size, weight, expiration date, and position of the pumpkin is registered in association with the ID, The

[0059] The information on the type 2 food in the article 300 includes the ID of the article (food) 300, the name, size, weight, expiration date, position, size of the container in which the article (food) is stored, Information on the weight of the container, the opened state of the container, the size of the contents of the container, the weight of the contents, the number of contents, etc. An example is shown in Figure 4B. Figure 4B shows information about milk and sushi as an example of goods (food) 300. Each ID, product name, size, and total weight of milk and sushi (article (food) and container and Total weight), expiry date, location, weight of the container in which the goods (food) are stored, opened state of the container (open / closed state), number of contents (contents) of the container, weight of contents (contents) Information such as weight is registered in association with the ID.

[0060] Information on the type 3 container of the article 300 includes the ID of the article (container), the product name, the size of the container, the weight of the container, the expiration date (the best-before date of the contents contained in the container) Limit), the number (type) of contents (food) contained in the container, etc., and for each content (food), the content ID, weight, position, cooking contents Specific information (information for estimating the cooking content of each content associated with the ID of each item of the content contained in the container by the cooking content estimation means 307), cooking content information, etc. is there. An example is shown in Figure 4E. Figure 4E shows information about a round dish as an example of an article (container) 300. The ID, name, size, and total weight of the round dish (the total weight of the article (food) and the container (round dish) ), Container weight (weight of container only), expiration date (within container Expiration date of the food that is the container), position (position of the container), content type (type of food that is the content contained in the container), content ID (ID of each content), content article Name (name of each item associated with the ID of each item that is the contents contained in the container), content weight (weight of each item associated with the ID of each item) ), Specific information of cooking contents (information for estimating the cooking contents information associated with each ID of the contents by the cooking contents estimation means 307), etc. Registered.

Here, instead of the cooking content specifying information, the result estimated by the cooking content estimation means 307 may be registered as cooking content information. An example of this is shown in Fig. 4C. That is, in FIG. 4E, “Knife” and “chopping board” are registered as specific information of cooking contents, and the cooking contents in which “Knife” and “chopping board” are registered by the cooking content estimation means 307 are registered. From this specific information, it can be estimated that the target contents were cut with a “knife” using a “chopping board”. Therefore, in FIG. 4C, “cut with a knife” is registered in the cooking content specific information as a result estimated by the cooking content estimation means 307. Details of the cooking content estimation means 307 will be described later.

[0062] Further, among the above-mentioned information, as for attribute information that changes with the passage of time, as shown in FIG. 7A, the history information is also held along with the time. Here, “attribute information that changes with the passage of time” is, for example, the position information and temperature information of the article, and the contents change, such as the weight information, type information, and quantity information of the contents. This is also equivalent to this. As an example of changes in the contents, for example, in milk that is a food classified as type 2, when milk is drunk, the weight information of the milk changes. In addition, as another example in which the contents change, the contents change depending on the cooking operation in the container in which the cooked food is put. For example, initially, the container contains only radish. Next, when cucumber is mixed with the contents of the container, it becomes radish and cucumber. Furthermore, by adding mayonnaise to the contents of the container, radish, cucumber and mayonnaise become three types. The same applies to the specific information of cooking contents when various cooking is performed. That is, the specific information of the management content also holds history information. That is, since the specific information of cooking contents also changes with the passage of time (example will be described later), the history information is retained. For example, first When the potato is cut and placed in the bowl, the cooking information related to the potato “cut with a knife” is registered in the bowl. Next, when cooking in a pan, the information “cooked in a pan” is additionally registered as a history in addition to the information copied in the pot. Thus, what kind of cooking has been done in the past is registered as a history.

[0063] Here, there are many other registered information, such as the manufacturer or place of production of the article, the production area, the material and price of the article, etc., but the first embodiment of the present invention may be used. It is omitted here because it is not directly related to the operation of powerful food management methods and systems. However, it is possible to use such information as needed. For example, if any trouble occurs in the manufacturer, production area, material of the article, etc., such information is obtained by input from the network 200 or the input / output device 306 by the user, and the expiration date is made earlier than usual. Or the expiration date may be expired so that it is not consumed.

[0064] In the device database 305, information on devices and facilities 310 in the home is registered. Here, “equipment and equipment” 310 refers to household appliances such as the refrigerator 109, the microwave oven 107, the dishwasher 106, and the gas stove 103 installed in the kitchen, the cooking table 104, the sink 105, and the trash can 108. And furniture storage facilities such as food storage 110, cupboard 111, dining table 112 and wagon 113. The information on these devices and equipment 310 includes the ID of the device and equipment 310, the product name, the installation position, the number of installed sensing devices 120, etc., and the function (what is detected) for each sensing device. Force) and detection area. An example is shown in Figure 4D. In FIG. 4D, information on the cooking table 104 as an example of the device is shown. The ID, product name, installation position, function, sensor type (each type of the sensing device 120), sensor ID (each ID of sensing device 120), sensor product name (each product name of sensing device 120), sensor function (each function of sensing device 120), sensor position (each position of sensing device 120), sensor area (Each area of the sensing device 120) is registered in association with the ID. When a new device or facility is placed in the kitchen, the ID of the new device or facility is specified by the input from the new device or facility or network 200 or the input / output device 306 by the user. Is registered in the device database 305. [0065] In the human database 311, information relating to people who handle food is registered. Specifically, an ID (identification information), a name, a cooking work place, a cooking related place, a current position, and the like. The ID is information for identifying a person who handles food. For example, it is registered in a wireless IC tag, which identifies the individual and associates the information described below so that it can be used. “Name” is the name of the person who handles the food, and when using it in the home, the relationship with the main person in the home may be registered. In “Cooking work place”, a place where a person who handles food performs cooking work is registered. Here, the “location” represents a device or facility where the sensing device 120 is installed. By registering the cooking work place, it becomes possible to distinguish the approach of people other than the cooking work. For example, even if a small child visits a cooking table or gas table, it can be determined that this is not a cooking operation. In the “cooking-related place”, a location to be referred to when the information power of the cooking history information is estimated by the cooking content estimation means 307 is registered. Here, “place” represents the device or facility where the sensing device 120 is installed. By registering the cooking-related place, when an article is detected at this place, the position history information is referred to, and the cooking content classification database 308 is collated, whereby the cooking content information is obtained by the cooking content estimation means 307. Can be estimated. In “current position”, the current position of a person who handles food is registered. You may make it accumulate | store past historical information as needed. An example is shown in Figure 4G. Figure 4G shows information about “mother” as an example of a person who handles food. ID (identification information), name, cooking work place, cooking-related place, current position, etc. are associated with the ID. Registered in the human database 311!

[0066] In the cooking content classification database 308, the correspondence between the detection history information detected by the sensing device 120 and the cooking content information is classified and registered! Information on cooking contents includes “cutting with a knife”, “peeling”, “weating”, “heating”, and the like. This also includes “leftover” and “leftover”, although it is a little different from cooking. Then, detection history information for estimating the cooking content information by the cooking content estimation means 307 is associated. Figure 4F shows an example of the cooking content classification database 308. In Figure 4F, the articles “Knife” and “Cutboard” were detected for “Cut with a knife”, which is information on cooking contents. The detection history information is associated (see data 401). Similarly, information on the history of detection that the article “peeler” has been detected is associated with “peeling” which is information on the cooking content. The cooking history information “heating” is associated with detection history information that the article “pan” is detected and the temperature of the “pan” exceeds “T degrees”. (See data 402). Further, the information on the history of detection that the “remaining use” that is the content of cooking is detected at the position “refrigerator” is associated with the position “cooking table”. In addition, the information of the cooking history “leftover” is associated with detection history information indicating that it has been detected at the position “refrigerator” after the position “table” (data 403 is stored). reference).

[0067] Further, although not shown, the cooking content estimation means 307 can estimate more detailed cooking content information from more detection history information. For example, in “Cutting with a kitchen knife”, which is information on cooking contents, a more detailed cooking process is called “Long cutting with a kitchen knife” as a simple task if it is a short time, depending on the detected time. The cooking content estimation means 307 can estimate the content information, and the cooking content estimation means 307 estimates more detailed cooking content information, such as “cutting with a kitchen knife (chopping)” as a complicated task for a long time. can do. In the “cooking” information, which is another cooking content, “heat (sauté)”, “heat (cook)”, “cook” (boil) depending on the type of pan and cooking utensil detected. More detailed cooking content information such as “)” can be estimated by the cooking content estimation means 307.

[0068] The classification of cooking content information and detection history information is not limited to the above, and other combinations may be considered. In addition, information that makes it easy for the user to estimate cooking content information by the cooking content estimation means 307 can be given via the input / output device 306. Details will be described later.

[0069] The input / output device 306 transmits the user's request to the article management means 303 and presents the processing result of the article management means 303 to the user. For example, when a user wants to know about an article, when the information is input by an input device such as a keyboard 306a (see FIG. 1) as an example of the input / output device 306, a keyboard that functions as an example of the input / output device 306. 306a gives this to the article management means 303, and the article management according to the input The means 303 performs processing such as searching the article database 304 and the equipment database 305. Further, the input / output device 306 receives the processing result of the article management means 303, and displays the result on an output device such as a display 306b (see FIG. 1) as another example of the input / output device 306. It should be noted that the keyboard 306a is used for the input of user requests and the display 306b is used for the output of results as an example of the input / output device 306. The touch panel is another example of the input / output device 306. Or a projector, a voice recognition device, a voice synthesis device, or the like may be used. As an example, Fig. 11 shows a display example on the display 306b.

[0070] Further, another example of the input / output device 306, or separately from the input / output device 306, can be connected to the Internet 200 or the like via communication means such as wired or wireless, and other databases and sensing Information from the device is acquired via the Internet 200 or the like, and is input to the article management means 303. If necessary, the information of the article database 304 and the equipment database 305 is updated and registered by the article management means 303. Or you may make it register newly.

[0071] Further, as described above, the input / output device 306 uses the cooking content estimation means 307 for user-friendly information so that the cooking content information can be easily estimated by the cooking content estimation means 307 during the cooking operation. To the article management means 303. For example, if the user reports that “the radish was cut with a knife” by the microphone 306c (see FIG. 1) as an example of the input / output device 306, the article management unit 303 via the control content estimation unit 307 “Cutting with a knife”, which is information on cooking contents, can be easily registered in the cooking contents classification database 308 for the article “daikon”. As another example, using the button 306d (see FIG. 1) as an example of the input / output device 306, the cooking content information is classified into the cooking content classification by the product management means 303 via the cooking content estimation means 307. It can be easily registered in the database 308. The button 306d is installed in a place where the user performs cooking work (in front of the cooking table 104 in FIG. 1), and when the user presses the button 306d, the button 306d indicates that the user has pressed the cooking content estimation means. Tell 307. The cooking content estimation means 307 can detect and estimate the progress of the cooking operation based on the timing and the number of times the button 306d is pressed. Specific examples will be described later. Here, the button 306d is a place where it does not interfere with cooking work, for example, on the floor. It should be installed in order to be able to step on!

[0072] Next, the processing flow when the article management means 303 performs the food management operation will be described with reference to FIG. 16A.

[0073] In step S1601, the sensing device 120 detects the ID or position information of the article or person. Further, the article management means 303 updates the position information of the article or the person registered in the article database 304 or the person database 311 based on the detection result.

In step S1602, based on the detected article, the article management means 303 determines whether or not the cooking operation has been performed.

More specifically, the article management means 303 makes the determination as follows. Fig.

16B, as shown in FIG. 16C.

[0076] In step S1602-1, the article management means 303 compares the article or person information detected in step S1601 with another article or person detected at a close time (for example, within 3 minutes before or after). Extract. That is, from the article database 304 or the person database 311, the registration time of the location information is near! The data (article or person information) that is the time is extracted by the article management means 303.

[0077] The standard of the near time is the time when the individual cooking work can be separated, assuming the time interval until the next cooking work when the cooking work is divided and captured, Set. In actual work, the user who performs cooking work is conscious of such time, or if this is difficult, the individual input / output device 306 is used to separate individual cooking works. You can also

[0078] In step S1602-2, the article or person information extracted in step S1602-1 and the article or person information detected in step S1601 are compared by the article management means 303, and the position is the same. The article management means 303 further extracts the article or person information that is. Here, the information having the same position is information detected by the sensing device 120 installed in the same device or facility 310.

[0079] In step S1602-3, the article management means determines whether or not human information is included in the article or person information extracted by the article management means 303 in step S1602-2. Determined by 303. If no human information exists, the article management means 303 determines that it is not a cooking operation (step S1602-6). If human information exists, the process proceeds to the next step S1602-4 (see FIG. 16B) or step S1602-8 (see FIG. 16C). The cooking content classification database 308 includes data to be determined based on the presence of an article (that is, detection history information that the articles “knife” and “cutting board” have been detected), such as data 401 shown in FIG. 4F. Step S1602-4, go to step S1602-4, go to data 403, and determine data based on information on the position history of the article (that is, the information on the position "refrigerator" next to the position "table") ) Is included, go to Step S1602-8. If both the data determined by the presence of the article and the data determined by the information on the position history of the article are included, both processes are performed.

[0080] In step S1602-4, the position information of the article or person detected in step S1601 (apparatus or facility position information) is registered in the person information extracted in step S1602-3, and the cooking operation is performed. The article management means 303 determines whether the information is included in the location information (position information of the device or facility). If the detected position information of the article or person is not information on the cooking work place, the article management means 303 determines that it is not a cooking work place (step S1602-6). Thereby, for example, an operation of simply storing an article such as food in a refrigerator and a cooking operation can be distinguished by the article management means 303. If it is a cooking work place, go to the next step S1602-5.

[0081] Alternatively, in step S1602-8, the position information of the article or person detected in step S1601 (apparatus or facility position information) is registered in the person information extracted in step S1602-3 !, The article management means 303 determines whether or not it is included in the information on the cooking-related place (position information of equipment and equipment). If the detected position information of the article or person is not information related to cooking, the article management means 303 determines that it is not cooking work (step S1602-6). If the detected position information of the article or person is information on the cooking-related place, the process proceeds to the next step S1602-9.

[0082] In step S1602-5, the article management means 303 determines whether or not the cooked articles are ready. The article management means 303 compares the article extracted in step S1602-2 with the data registered in the cooking content classification database 308. For example, the figure In the case of the data 401 shown on the 4th floor, the articles “cleaver” and “chopping board” are registered in the cooking content classification data base 308. Here, the article extracted in step S1602-2 includes both a “knife” and a “cutting board”, and further includes at least one container and at least one foodstuff (registered together with the container). If the food item is included, the product management means 303 determines that it is a cooking operation (step S1602-7). In step S1602-2, the article extracted at least includes one of the “knives” and “chopping board”, the container is included, the food is included. If it is not, the article management means 303 determines that the cooking item is not ready and that it is not a cooking operation (step S1602-6). Further, for example, in the case of the data 402 shown in FIG. 4F, the temperature is also compared and determined. In other words, when the temperature of the pan S exceeds `` T '', it is a cooking operation that `` heats '', and when the pan temperature is `` just '' or less, it is `` heating '', not a cooking operation! , And the article management means 303.

[0083] In step S1602-9, the information on the position history of the article or person detected in step S1601, and the information determined in step S1602-8 as the information on the cooking-related place 1S in the cooking content classification database 308 Compared with the registered information, the article management means 303 determines whether or not they are equal. For example, in the case of the data 401 shown in FIG. 4F, the last location history information of the food or the container in which the food is registered is “table → refrigerator” among the articles extracted in step S1602-2. If there is, it is determined by the article management means 303 that it is a cooking operation (step S1602-7). Otherwise, it is determined by the article management means 303 that it is not a cooking operation (step S1602-6).

[0084] As described above, the article management means 303 determines whether or not the cooking operation in step S1602 has been performed in step S1602-1—step 1 in step S1602-7, and the article management means 303 determines that it is not a cooking operation. If determined, the process returns to step S1601. If the article management means 303 determines that it is a cooking operation, the process proceeds to the next step S1603.

[0085] In step S1603, among the articles extracted in step S1602-2, the one that matches the detection history information in the data of the management content classification database 308 is used as the product management means 303. Extract by This extracted information Based on the information, the information in the article database 304 is updated by the article management means 303 in step S1604. The updated contents of the cooking content classification database 308 are shown below.

Next, update contents of the cooking content classification database 308 relating to information management of the article management means 303 and cooking content estimation means 307 and estimation of cooking content information will be described with reference to FIGS. 5A to 5D.

[0087] When performing the cooking operation, the article management means 303 updates and registers the article database 304 based on the information detected by the sensing device 120 according to the contents of the work. For example, it is assumed that the user performs an operation on the cooking table 104 by cutting a radish on a cutting board and placing it on a plate and putting the remaining radish in a storage container. In this case, first, the wireless IC tag reader 120c, which is one of the sensing devices 120 installed on the cooking table 104, includes a dish wireless IC tag 201, a storage container wireless IC tag 201, and a kitchen knife wireless IC tag. 201, radio IC tag 201 of cutting board, and radio IC tag 201 of radish are detected. Thereafter, the wireless IC tag reader 120g, which is the sensing device 120 installed in the trash can 108, detects the wireless IC tag 201 attached to the radish. At this time, the article management means 303 sends the wireless IC tag 201 of the dish, the wireless IC tag 201 of the storage container, the wireless IC tag 201 of the knife, and the cutting board from the wireless IC tag reader 120c of the cooking table 104. By detecting the detection information of the wireless IC tag 201 and the radish wireless IC tag 201, the kitchen knife and the cutting board are extracted as specific information of cooking contents, and the information of the radish wireless IC tag 201 is stored in the article database 304. Register the information for each dish and the information for the storage container. Here, the extraction of the specific information of the cooking content is determined by the article management means 303 referring to the cooking content classification database 308 and registered as detection history information! Done. Further, if necessary, the temperature information of the cooking table 104 detected by the temperature sensor 120t-3 of the cooking table 104 and the temperature sensor 120X-1 of the cooking table 104 detected by the weight sensor 120X-1 were put in a plate. Also register information on the weight of radish. Further, if necessary, the cooking content estimation means 307 refers to the registered cooking content specific information and the cooking content classification database 308 to specify the specific information power of the cooking content. Can be requested. After that, when radish information was detected in the trash bin 108, the radish was discarded in the trash bin 108. The cooking content estimation means 307 estimates the radish information from the article database 304 by the article management means 303.

[0088] Next, a few more specific examples will be described in more detail.

Work (1): First, an example of the above-described work of cutting radish on a cutting board and placing it on a plate and putting the remaining radish in a storage container will be described.

[0090] In preparation for the cooking operation, the user places a plate and a storage container on the cooking table 104. In addition, put a knife and cutting board. Then, the wireless IC tag reader 120c, which is installed on the cooking table 104 and is one of the sensing devices 120, detects each of these wireless IC tags 201, and the ID of the plate and the ID of the storage container are detected as the respective detection results. The ID of the knife and the ID of the cutting board are sent from the wireless IC tag reader 120c to the article management means 303. The article management means 303 updates and registers the article database 304 based on these detection results. That is, the article management means 303 registers the presence of a plate, a storage container, a kitchen knife, and a cutting board in the cooking table 104 by the article management means 303 (more specifically, in the information of each article, respectively). The position information of these articles is registered in the article database 304 by the article management means 303 so as to be changed to the position of the cooking table 104). At this time, no information on food is registered in the information on the dish database 304 or the information on the storage container. For example, in the database information on the left side of FIG. 5A, the “content type” information is 0 in the information of the round dish as an example of the dish, indicating that there is no content. Similarly, in the information of the storage dish as an example of the storage container, the “content type” information is 0, indicating that there is no content.

Next, the user brings the radish to the cooking table 104. A radio IC tag 201 is attached to the radish by tape. In other words, radish is treated as an example of type 1 food. Then, as before, the wireless IC tag reader 120c of the countertop 104 detects the radish wireless IC tag 201, and the radish ID is sent from the wireless IC tag reader 120c to the article management means 303 as the detection result. Based on the detection result, the article management means 303 updates and registers so that the position information of the radish information in the article database 304 is changed to the position information of the cooking table 104. An example of this update registration is as follows. In the database information on the left side of Fig. 5A, the wireless IC tag 201 indicates that the weight of the radish is 550 g. The wireless IC tag reader 120c also obtains the power, and the article management means 303 updates and registers the weight information of the radish information in the article database 304. In FIG. 5A, the location information is not shown.

[0092] The user cuts the radish into halves, and further cuts one of the radishes into half for salad, and puts them on the plate on the cooking table 104. The rest of the radish cut in half is placed in the storage container. As described above, when only one wireless IC tag reader 120c is arranged as the sensing device 120, such detailed work contents may not be directly detected. However, the article management means 303 refers to the cooking content classification database 308 shown in FIG. 4F and extracts “knife” and “cutting board” registered as detection history information as specific information of cooking contents. Then, the cooking content estimation means 307 can refer to the extracted cooking content identification information and the cooking content classification database 308 to estimate the actual specific cooking content information “cut with a knife”. . Alternatively, when the user inputs radish information, dish information, and storage container information using the input / output device 306, the article management means 303 causes the radish information in the article database 304 to be This is done by registering to update the information on the dish and the information on the storage container.

[0093] Further, as another example of the sensing device 120, an imaging camera for imaging the cooking table 104 is provided on the cooking table 104 or above the cooking table 104, so that the movement of the kitchen knife is three-dimensional. If the position can be detected accurately, how the ingredients are cut (such as shredded or chopped force) will become a component. Information on the movements of these knives captured by the imaging camera is output to the article management means 303. Based on the movement information on the knives, the article management means 303 uses the radish information and the dish information on the article database 304. It can be updated and registered to change the storage container information.

[0094] In this way, when one of the radishes cut in half is chopped for salad and placed on the plate on the countertop 104, as shown in the database information on the right side of FIG. 5A, In the information of the round plate as an example of the plate, the information of “content type” is “0”, the value is “1”, and the information of “content ID” is the ID of the radish “ 000025 "is updated and registered," radish "is registered as information of" content article name ", and weight information is detected by the weight sensor The information of “weight of contents” is registered as “250 g”, and the specific information of “cooking contents” is registered as “cut with a knife”. In addition, in the information of the storage dish as an example of the storage container, the “content type” information is “0”, the “content” is “1”, and the “content ID” information is radish. ID "000025" is updated and registered, "radish" is registered as "content article name" information, and if weight information is detected by the weight sensor, the "content weight" information is " “250g” is registered, and the specific information of “cooking content” is registered as “cut with a knife”.

Next, the user also removes the radish force from the wireless IC tag 201 attached to the radish and throws it away in the trash can 108. Then, the wireless IC tag 201 of radish can no longer be detected from the wireless IC tag reader 12 Oc of the countertop 104, and is detected by the wireless IC tag reader 120g of the trash can 108.

The article management means 303 updates or newly registers information registered in the article database 304 based on the input information. In other words, in this series of operations, the wireless IC tag 201 for the dish, storage container, knife, cutting board, and radish was detected on the cooking table 104, and then the radish (the wireless IC tag 201) was detected in the trash can 108. Has been detected. From this, the cooking content estimation means 307 estimates that the type 1 food (daikon radish) has been distributed to container 1 (dish) and container 2 (storage container). Therefore, in the article database 304, as described above, the radish information is registered in the dish information and the storage container information as shown in the database information on the right side of FIG. Is deleted by the article management means 303 as shown in the database information on the right side of FIG. 5A.

As described above, FIG. 5A shows an update registration state of the article database 304. However, in FIG. 5A, only a part of main data is shown, and information that is not related to this work example when performing the food management method in the food management system according to the first embodiment of the present invention is omitted. Yes.

[0098] As described above, if the sensing device 120 has high performance, the article management means that, for example, the accurate three-dimensional position movement locus of the knife is detected by the sensing device 120, and the radish is shredded. The information on the cooked food that has been shredded into the radish information recognized and further registered by 303 is stored in the article database by the article management means 303. It is also possible to be additionally registered in 304.

[0099] Thereafter, the user clears the kitchen knife and cutting board from the cooking table 104, and puts the remaining radish stored in the storage container into the refrigerator 109 and disappears from the cooking table 104. Then, the sensing device 120 such as a sink 105 (not shown) for storing the sink 105 and the cooking utensil or the refrigerator 109 detects the kitchen knife, the cutting board, and the radish, and based on the detection results, the article management means 303 The article database 304 is updated and registered. The cooking table 104 has only a dish in which radish information is registered. In the refrigerator 109, a storage container in which radish information is registered is additionally registered in the article database 304 by the article management means 303. .

[0100] Work (2): Next, an example of the work of dressing the radish will be described.

[0101] The operation (1) is continued. There is a dish with radish information registered on the work table 104. Here, the user brings the dressing from a dressing storage location (eg, refrigerator 109). A wireless IC tag 201 is attached to the dressing container. Here, dressing is treated as an example of type 2 food. Then, as before, the wireless IC tag reader 120c of the cooking table 104 detects the wireless IC tag 201 for dressing, and the detection result is sent to the article management means 303. The article management means 303 updates and registers the article database 304 based on the detection result.

[0102] The user dresses the radish. As in the previous case, detailed work details cannot be detected directly. Even if the article management means 303 refers to the cooking content classification database 308 and matches the information registered as the detection history information, there is no matching information. Does not extract information. Therefore, the cooking content estimation means 307 does not perform any operation here. The user then returns the dressing to a storage location (eg, refrigerator 109).

[0103] In this series of operations, the article management means 303 detects the detection result of the wireless IC tag reader 120c from the cooking table 104 and the detection result of the sensing device 120 in the storage location (for example, the wireless IC tag reader 120h of the refrigerator 109). Based on the above, the article database 304 is updated and registered. In other words, in this series of operations, on the cooking table 104, the dish of the radish information is registered. Information, dressing information and power are detected by the wireless IC tag reader 120c of the counter 104, and then the dressing information is detected by the sensing device 120 in the storage location (for example, the wireless IC tag reader 120h of the refrigerator 109). Yes. From this, it is estimated by the cooking content estimation means 307 that part of the type 2 food (dressing) has been transferred to the container (dish). Therefore, in the article database 304, dressing information is additionally registered in the dish information as shown in FIG.

FIG. 5B shows a state of database update registration in the article database 304 by the article management means 303 in this series of operations. However, in FIG. 5B, information on the weight of the dressing is detected by the tray type sensor 120x-l of the counter 104 and the tray type sensor 120x-4 of the refrigerator 109, respectively, and the article database 304 is updated by the article management means 303. Indicates that it will be registered. Also, the tray type sensor 120X-1 of the cooking table 104 detects the weight information of the dish, and the article management means 303 updates and registers the article database 304.

[0105] If the dressing is used and cut off in this work, the user throws the dressing into the trash box 108, and the wireless IC tag reader 120g in the trash box 108 detects the dressing information, so the article database 304 The article management means 303 deletes the dressing information.

Work (3): Next, an example of the work of placing separately cooked cucumbers and separately cooked tomatoes next to the radish of this dish will be described with reference to FIG. 5C.

[0107] Further, the operation (2) is continued. There is a container 3 (dish) in the cooking table 104 in which information on radish and dressing is registered. Here, the user puts the storage location (for example, refrigeration box 109) into container 1 (dish) in which information on cucumbers is registered and container 2 (dish) in which information on tomatoes is registered. Bring it to. As before, the wireless IC tag reader 120c of the cooking table 104 detects the information of the container 1 (dish) and the information of the container 2 (dish), and the detection result is sent to the article management means 303. The article management means 303 updates and registers the position information of container 1 (dish) and container 2 (dish) in the article database 304 based on the detection result.

[0108] The user places all the cucumbers and tomatoes in a radish dish, or container 3 (dish). Take the container 1 (dish) where the tomato is served and the container 2 (dish) where the tomato is served to the sink 105 or the dishwasher 106.

[0109] In this series of operations, the article management means 303 includes a detection result of the wireless IC tag reader 120c of the cooking table 104, a detection result of the sensing device 120 in the storage location (for example, the wireless IC tag reader 120h of the refrigerator 109), Based on the detection result from the wireless IC tag reader 120d of the sink 105 or the wireless IC tag reader 120e of the dishwasher 106, the article database 304 is updated and registered. In other words, in this series of operations, the wireless IC tag 201 of the container 3 (dish) on which the radish is stacked and the wireless IC tag 201 of the container 1 (dish) in which the cucumber information is registered are prepared on the cooking table 104. And the wireless IC tag 201 of the container 2 (dish) in which the tomato information is registered are detected by the wireless IC tag reader 120c of the cooking table 104, and then the wireless IC tag reader 120d of the sink 105 or the food Wireless IC tag reader 120e of washing machine 106 detects wireless IC tag 201 of container 1 (dish) where cucumber information is registered, and wireless IC tag 201 of container 2 (dish) where information of tomato is registered Has been. Based on these detection results, the food (cucumber) in container 1 (dish) and the food (tomato) in container 2 (dish) were transferred to container 3 (a dish with radish on top). Is estimated by the cooking content estimation means 307, and is registered in the information of the container 3 (the plate on which the radish is served) in the information of the container 1 (the dish on which the radish is stacked) by the article management means 303. Tomato information registered in the information of cucumber and container 2 (dish) is additionally registered. Then, the cucumber information registered so far is deleted from the information of container 1 (dish), and the information of tomatoes registered so far is deleted from the information of container 2 (dish). Thus, when a container such as a dish is placed in the sink 105 or the dishwasher 106, it is detected by the wireless IC tag reader 120d of the sink 105 or the wireless IC tag reader 120e of the dishwasher 106, and based on the detection result. Then, the article management means 303 deletes the information on the food registered in the container information such as the dish in the article database 304. At this point, the information on container 3 (dish) includes radish information, dressing information, cucumber information, and tomato information.

[0110] Work (4): Next, an example of the work of separating the above-mentioned dish into a father's dish and a mother's dish will be described with reference to FIG. 5D.

[0111] Further, the operation (3) is continued. Cooking table 104 with radish information and dretchin There is a container 3 (dish) in which information on cucumbers, information on cucumbers and information on tomatoes are registered. Here, the user brings the container 4 (father's plate) and the container 5 (mother's plate) from the cupboard 111 to the cooking table 104. As before, the wireless IC tag reader 120c of the cooking table 104 detects the container 4 (father's plate) and the container 5 (mother's plate), respectively, and the detection result is sent to the article management means 303. The article management means 303 updates and registers the position information of the container 4 (father's dish) and the container 5 (mother's dish) in the article database 304 based on the detection result.

[0112] The user sorts all the radish, dressing, cucumber and tomatoes into container 4 (father's plate) and container 5 (mother's plate), and radish information, dressing information, cucumber information and tomato information. Is taken! Take container 3 (dish) to sink 105 or dishwasher 106.

[0113] In this series of operations, the article management means 303 detects the detection result of the wireless IC tag reader 120c of the counter 104 and the sensing device 120 (for example, the wireless IC tag reader 120j of the cupboard 111) of the storage location of the containers 4 and 5 ) And the detection result from the wireless IC tag reader 120d of the sink 105 or the wireless IC tag reader 120e of the dishwasher 106, the article database 304 is updated and registered. In other words, in this series of work, in the work area, information on container 3 (dish) in which radish information, dressing information, cucumber information and tomato information are registered, and container 4 (father's dish) The information on the container 5 (the mother's dish) is detected by the wireless IC tag reader 120c of the counter 104, and then the wireless IC tag reader 120d of the sink 105 or the wireless IC tag reader 120e of the dishwasher 106. Information on container 3 (dish) in which radish information, dressing information, cucumber information, and tomato information were registered was detected. Based on these detection results, the food in container 3 (a dish that contains radish information, dressing information, cucumber information, and tomato information) is stored in container 4 (father's dish) and container 5 (mother). It is estimated by the cooking content estimation means 307 that the food has been distributed to the dish. Then, by the article management means 303, in the article database 304, the information of the radish registered in the information of the container 4 (father's dish) and the information of the container 5 (mother's dish) and the information of the dish of the container 3 are registered. And dressing information, cucumber information and tomato information. The article management means 303 deletes the radish information, the dressing information, the cucumber information, and the tomato information that have been registered from the container 3 (dish) information of the article database 304.

[0114] The contents of containers 4 and 5 separated from container 3 in this way are accurate. Since it is difficult to detect, it is assumed here that it is equally distributed. The weight sensor may detect the total weight information of containers 4 and 5, but even in that case, it is very difficult to accurately detect the weight information of individual foods such as radish and cucumber. Therefore, based on the weight ratio when it was in the container 3, it is estimated by the cooking content estimation means 307. In the above example, for example, if the weight of container 4 is 375 g (of which the weight of the container itself is 120 g) and the weight of container 3 is 375 g (of which the weight of the container itself is 120 g), The weight of each food in the container 5 is estimated as 125 g of radish, 5 g of dressing, 50 g of cucumber, 75 g of tomato, and the weight of each food in container 5 is 125 g of radish, 5 g of dressing, 50 g of cucumber, and 75 g of tomato.

[0115] Further, the operation of the input / output device 306 will be described with reference to a display example of the display 306b in Fig. 11 which is an example of the input / output device 306. The user tells the input / output device 306 a question, a question, and a match that knows what is on this dish (for example, container 4 (father's dish)). For example, as shown in the upper right side of the display example of FIG. 11, as another example of the input / output device 303, the request content can be input using a pointing device via a mouse or a touch panel. Here, first, a target container is displayed on the screen (in the upper left of Fig. 11), where the arrangement of articles (containers) in the kit is simply represented by a rectangle for each device or equipment. For example, the request content is input by selecting from among an ellipse indicating an article in a rectangle indicating a table) and then determining the processing content with a button displayed on the screen. In the display example of FIG. 11, an ellipse indicating a container (for example, “dish”) in a rectangle indicating equipment and facilities (for example, “table”) is selected, and “inquiry for contents” is selected. Show that.

The input / output device 306 transmits a user inquiry to the article management means 303. In response to the inquiry received from the input / output device 306, the article management means 303 searches the information in the article database 304 based on the container ID, obtains information on the contents, and replies to the input / output device 310. To do.

The input / output device 306 presents the answer received from the article management means 303 to the user. For example, as shown in the lower part of the display example in FIG. 11, “content” and its weight are displayed. Here, the contents and its weight are 125g radish, 50g cucumber, 75g tomato, dressing It is answered that it is 5g.

[0118] In addition, in the case of other inquiries such as selecting an ingredient and wanting to know where the food (container) prepared using this ingredient is located, the search result is also presented. be able to.

[0119] In the above examples of work (3) and work (4), the container on the side into which the food is transferred and the container on the side into which the food is transferred are not one-to-one, In order to detect which container has been transferred from which container, a highly functional sensing device that can detect detailed movements (for example, an imaging camera that captures detailed movements) is required. To do.

[0120] Therefore, for example, by defining a work rule as shown below and proceeding with the work according to the rule, the work content can be detected even with the simple sensing device 120.

[0121] "Working rules"

• If the user cuts or mixes the food and does not allow the food to be managed as it is, the food is transferred to an appropriate container with the wireless IC tag 201.

[0122] · An area for cooking work as described above (for example, the gas stove 103, the cooking table 104, and the sink 105, etc.) is determined, and there are usually items other than those related to the work in the area. Shall not. Alternatively, the area is further subdivided so as to be so that a plurality of sensing devices 120 are installed in the subareas divided by each substrength, so that the detectable area is only within each area. Adjust to. For example, the kitchen environment is composed of a set of small areas divided into sizes suitable for one cooking operation, and the wireless IC tag 201 is detected by the sensing device 120 in each small area.

[0123] In the cooking operation of the type 1 food, the processed portion (for example, the chopped canister) is placed in the container to which the wireless IC tag 201 is attached, and the remaining portion is also wireless IC tag 201. Place in a container for storage. At this time, the wireless IC tag 201 attached to the food is discarded in the trash can 108.

[0124] · At this time, of course, if all the food is used up, a container for storage is unnecessary.

[0125] In the cooking operation of the type 2 food, the pack or bag to which the wireless IC tag 201 is attached Put the portion that was taken out of the net and used (for example, lOOg of meat with a pack capacity of 200 g) into the container with the wireless IC tag 201, and the rest is the original pack with the wireless IC tag 201 attached. Return to the bag or net.

[0126] 'At this time, if all the food is used up, it is given to the pack, bag or net.

Dispose the V, TA wireless IC tag in the trash can 108.

[0127] · In the case of cooking food already in the container, transfer it to the container that already exists in the work area from the container that was later brought into the work area.

[0128] 'If all of the food has been transferred at this time, place the original container in the sink 105 or the dishwasher 106.

[0129] 'However, if there are no other containers in the work area, return the food to its original container after cooking.

[0130] 'When putting a type 1 or 2 food or a container already containing food into the work area, if there are multiple containers in the work area, all the containers Distribute food to. Conversely, containers that cannot be transferred should not exist in the area. In the case of Type 2 food or containers that already contain food, it is not necessary to distribute all of the original food.

[0131] · In order to distinguish from the above situation, the work of transferring from multiple containers to one container at the same time is not performed in the same work area. Such work is performed in multiple steps. That is, the first container force is also transferred within a work area, and after the container is removed from the work area, the second container force is also transferred.

[0132] · If the work is moved continuously in the same work area, the movement of food becomes unmanageable, so the work is divided into fine units. For this purpose, work breaks are determined by detecting that food or containers have left the work area. For example, in the case of continuous transfer work, after the first transfer, the container is once taken out of the work area and then placed in the work area again for the next transfer work. Like that.

When the work rules as described above are applied, the work examples of the work (3) and the work (4) are as follows (work 3 and work 4).

[0134] Work (3Ί: Next, add separately cooked cucumbers and separately cooked tomatoes to the radish An example of the work of arranging next to will be described.

[0135] Further, the operation (2) is continued. There is a container 3 (dish) in the cooking table 104 in which information on radish and dressing is registered. Here, the user has a storage location (for example, refrigeration box 109) container 1 (dish) in which information on cucumber is registered and container 2 (dish) in which information on tomato is registered in cooking table 104. Incoming force According to the above work rules, work in sequence without bringing them into the same area (cooking table 104) at the same time. That is, first, bring container 1 (dish) in which cucumber information is registered. Then, as before, the wireless IC tag reader 120c of the cooking table 104 detects the information of the container 1 (dish) in which the information of cucumber is registered, and the detection result is sent to the article management means 303. The article management means 303 updates and registers the position information of the container 1 (dish) in the article database 304 based on the detection result.

[0136] When the user places all the cucumbers in the radish container 3 (dish) and takes the container 1 (dish) on which the cucumbers are placed to the sink 105 or the dishwasher 106, the sink 105 The information of the container 1 (dish) is detected by the wireless IC tag reader 120d or the wireless IC tag reader 120e of the dishwasher 106, and the work management means 303 recognizes the work break.

[0137] In this first series of operations, the article management means 303 receives the detection result of the wireless IC tag reader 120c of the counter 104 and the wireless IC tag reader 120d of the sink 105 or the wireless IC tag reader 120e of the dishwasher 106. Based on the detection result, the article database 304 is updated and registered. In other words, in this first series of operations, information on container 3 (dish) on which the radish is piled up on cooking table 104 and information on cucumber are registered, and information on container 1 (dish) is detected. Thereafter, the information of the container 1 (dish) in which the information on cucumber is registered is detected by the wireless IC tag reader 120d of the sink 105 or the wireless IC tag reader 120e of the dishwasher 106. From such a detection result, it is estimated by the cooking content estimation means 307 that the food (cucumber) in the container 1 (dish) has been transferred to the container 3 (a dish with radish on top). Therefore, the article management means 303 additionally registers the information on the cucumber registered in the information on the container 1 (dish) in the information on the container 3 (the dish on which the radish is stacked) in the article database 304. Then, the information on the cucumber registered so far is removed from the information on the container 1 (dish) by the article management means 30 3. In this way, containers such as dishes are placed in the sink 105 or the dishwasher 106. Then, the wireless IC tag reader 120d of the sink 105 or the wireless IC tag reader 12 Oe of the dishwasher 106 detects the information on the container such as a dish, and the article management means 3 03 determines the information of the article database 304 based on the detection result. Delete food information registered in information on containers such as dishes. At this point, the information on container 3 (dish) includes radish information, dressing information, and cucumber information.

[0138] Next, in the same manner, information on tomatoes is additionally registered in the information on container 2 (dish), and the goods are managed accurately by the goods management means 303 by dividing the work into two steps.

[0139] Work (4): Next, an example of the work of separating the above dishes into the father's dish and the mother's dish will be explained.

[0140] Further, the operation (3) is continued. There is a container 3 (dish) in which the radish information, the dressing information, the cucumber information, and the tomato information are registered on the work table 104, but the container in the area is first, and later in the area. Transfer the food from the container.

The work must proceed according to the above rule. In other words, in the area where container 4 (father's plate) and container 5 (mother's plate) are placed first, container 3 that contains radish information, dressing information, cucumber information, and tomato information. Bring (dish). According to the above rule, it was decided that the last container was distributed to all the containers that existed in the area first. In this case, even if multiple containers existed in the same area, Managed.

[0141] Then, the wireless IC tag reader 120c of the cooking table 104 detects information on the container 4 (father's plate), information on the container 5 (mother's plate), radish information, dressing information, cucumber information, and tomato Information on each container 3 (dish) in which information is registered is detected, and the detection result is sent to the article management means 303. Based on this detection result, the article management means 303 updates and registers the position information of container 4 (father's dish) and container 5 (mother's dish) in the article database 30 4.

[0142] The user sorts radish, dressing, cucumber, and tomato into container 4 (father's plate) and container 5 (mother's plate), radish information, dressing information, cucumber information, and tomato information. When the container 3 (dish) that has been registered is taken to the sink 105 or the dishwasher 106, it is stored here by the wireless IC tag reader 120d of the sink 105 or the wireless IC tag reader 120e of the dishwasher 106. The information of the container 3 (dish) is detected, and the article management means 303 recognizes the division of work.

[0143] In this series of operations, the article management means 303 uses the detection result of the wireless IC tag reader 120c of the cooking table 104 and the detection result of the storage device sensing device 120 (for example, the wireless IC tag reader 120j of the cupboard 111). The article database 304 is updated and registered based on the detection result from the wireless IC tag reader 120d of the sink 105 or the wireless IC tag reader 120e of the dishwasher 106. In other words, in this series of work, radish information, dressing information, cucumber information and tomato information are registered in the work area, and information on container 3 (dish) and container 4 (father's dish) are registered. The information and the information of the container 5 (mother's dish) are detected by the wireless IC tag reader 120c of the counter 104, and then the wireless IC tag reader 120d of the sink 105 or the wireless IC tag reader 120e of the dishwasher 106. Thus, the information on container 3 (dish) in which radish information, dressing information, cucumber information, and tomato information were registered was detected. Based on these detection results, the food in container 3 (a dish that contains radish information, dressing information, cucumber information, and tomato information) is stored in container 4 (father's dish) in accordance with the above work rules. ) And container 5 (mother's plate) are estimated by cooking content estimation means 307. Therefore, the product management means 303 uses the information on the container 4 (father's plate) and the information on the container 5 (mother's plate) in the product database 304 and the information on the radish registered in the information on the plate of the container 3. Register additional information on dressing, cucumber and tomato. Then, from the information of the container 3 (dish), the radish information, the dressing information, the cucumber information, and the tomato information registered so far are deleted by the article management means 303.

[0144] It should be noted that work that handles a plurality of containers (3 and work (4 can be set to the reverse rule. Work (3 is the work when transferring from multiple containers to one container ( Fig. 4 shows the case where a container is transferred to multiple containers, so that it is only necessary to distinguish between the two and to be able to accurately control the movement of food. If you decide to transfer it to multiple containers, you must work in multiple steps in order. I must.

Further, instead of setting the “work rule” as described above, it is easy for the user to explicitly estimate the cooking content information by the cooking content estimation means 307 via the input / output device 306. You can also give information to do. Example of force using microphone 306c (see FIG. 1) as an example of input / output device 306 Here, as another example, specific example using button 306d (see FIG. 1) as an example of input / output device 306 Indicates. The cooking operation is determined by the timing and the number of times the button 306d is pressed.

[0146] For example, in order to distinguish between multiple containers, at the timing when a container into which food is transferred (source container) is detected, the button 306d is pressed once and the container into which food can be transferred (target container) It may be determined that the button 306d is pressed twice at the timing when is detected. Thus, even if the “work rules” as described above are not set, a plurality of containers can be placed on the cooking table 104 and work can be performed to distinguish each container.

[0147] Also, when using a kitchen knife to distinguish more detailed cooking information, press the button 306d once for shredding, press the button 306d twice for chopping, etc. When heating in a pan, you may decide to press the button 306d once to fry, or press the button 306d twice to simmer. Accordingly, detailed cooking content information can be detected without preparing a high-performance sensing device 120.

[0148] Furthermore, here, the operation of deleting information in the article database 304 by the article management means 303 will be described in a little more detail.

[0149] As described above, in the food management method and system according to the first embodiment of the present invention, when food is thrown into the trash can 108 or when food is put into the sink 105 or the dishwasher 106, It is determined that all the food has been used or eaten, and the information is deleted. Hereinafter, as a representative example, an example in the sink 105 will be described with reference to FIG.

[0150] Here, it is assumed that the draining basket is located outside the sink 15. As an example, FIG. 15 shows the case where there is a draining basket 1508 at one corner of the countertop 104 next to the sink 105. The drain basket 1508 is provided with a tag reader 1507 dedicated to the drain basket. The sink 105 is provided with a tag reader 120d. In the sink 105, there are a sponge place 1 501 and a detergent place 1502 with force sensors 1503 and 1504, respectively. These weight sensors 1503 and 1504 are the above-mentioned tray type installed in the counter 104, etc. There is no need to detect the position information of the article placed on top like a sensor, and it is only necessary to know the weight information of the article placed on top. A vibration sensor 1506 is installed in the pipe of the faucet 1505.

[0151] First, when container information is detected by the wireless IC tag reader 120d of the sink 105 (step S1201), the article database 304 is referred to by the article management means 303 to ask whether there is any content! !, Match (step S 1202). If it is determined by the article management means 303 that there is no content, the process is terminated as it is, that is, without changing any information (without deleting the information). If it is determined by the article management means 303 that there is a content, as shown below, the usage status of the detergent or dishwashing sponge (hereinafter referred to as sponge) (step S1203) and the usage status of the faucet (Step S1204) and the elapsed time (Step S1205) are respectively confirmed by the article management means 303, and it is determined whether or not the information is to be deleted.

[0152] That is, when the wireless IC tag reader 120d of the sink 105 detects that the container has been ejected from the sink 105 (in other words, the tag reader 120d of the sink 105 cannot read the tag of the container, First, the article management means 303 confirms whether or not the detergent or sponge is used while the container is in the sink 105 (step S1203). ). Specifically, for example, as shown in FIG. 15, weight sensors 1504 and 1503 are installed in the detergent place 1502 and the sponge place 1501, respectively, and are used by changing the values of the weight sensors 1504 and 1503. The article management means 303 confirms whether the used force is used. If the value of the weight sensor 1504, 1503 decreases, it is judged by the article management means 303 that the article (detergent or sponge) has been lifted, and the article (detergent or sponge) is used with the article. Judgment is made by the management means 303. If it is confirmed by the article management means 303 that the detergent or sponge has been used, the article management means 303 determines that the container has been washed, and the article management means 303 obtains information on the contents of the container in the article database 304. Delete (step S1206) and end the process. If the article management means 303 cannot confirm that the detergent or sponge has been used, secondly, the article management means 303 will check whether the water tap has been used while the container is in the sink 105 ( Step S1204). Specifically, an example For example, as shown in FIG. 15 or JP 2004-28579 A, a vibration sensor 1506 is attached to the pipe of the faucet 1505, and whether the faucet 1505 is used by detecting vibration by the vibration sensor 1506. Can be detected. If it is not confirmed by the article management means 303 that the water faucet has been used, the article management means 303 determines that nothing has been done to the container, and the information on the contents of the container in the article database 304 remains as it is. The process ends without changing any information on the contents of the container (without deleting the information on the contents of the container). If it is confirmed by the article management means 303 that the faucet has been used, thirdly, the elapsed time is confirmed by the article management means 303 (step S1205). Specifically, since the sensor detection history information is stored in association with time information, the container is no longer detected by the sink 105 (i.e., when the container is detected by the sink 105 (step S1201)). The time until the container is detected from the sink 105) is calculated by the article management means 303.

[0153] If the article management means 303 determines that the time that the container has been in the sink 105 is shorter than the time that has been set by force, the cooking operation for the container or food is not performed by cleaning the container. The information of the contents of the container in the article database 304 remains as it is, that is, without changing the information of the contents of the container (without deleting the information of the contents of the container) End the process. If the article management means 303 determines that the time that the container has been in the sink 105 is longer than the preset time, the article management means 303 determines that the container has been cleaned, and the article management means 303 The information on the contents of the container in the database 304 is deleted (step S 1206), and the process is terminated.

[0154] Note that the judgment based only on the third elapsed time may be wrong in some cases. For example, considering the next destination after the container is taken out of the sink 105, the article The management unit 303 may make the determination. That is, if the next destination of the container is the draining cradle 1508 or the cupboard 111, it is estimated by the cooking content estimation means 307 that it has been washed or is about to be washed, and the article management means 303 estimates the contents of the container. If this information is deleted, the contents of the container are left as is.

[0155] Also, if it is put in the dishwasher 106 or the trash can 108 other than the sink 105, Since it seems that there is almost no problem in deleting the contents information, it is considered that the information on the contents of the container in the article database 304 may be automatically deleted by the article management means 303.

As described above, the article (food) can be managed accurately by updating and registering the article database 304 by the article management means 303 for each work.

[0157] (Second Embodiment)

Next, Fig. 6 shows the configuration of a food management system with a shelf life estimation function that accurately estimates the shelf life of food using the fact that the state of food can be accurately managed as described above. In the food management system of FIG. 6, in the food management system of FIG. 3, the expiration date management means 601 that is connected to the article management means 303 and the article database 304 and manages the expiration date, and the expiration date management means 601 are connected. The expiration date database 602 in which the expiration date information on the article 300 is registered, and the recipe database 6 03 connected to the expiration date management means 601 and registered in the recipe information on the article 300 are further provided. It has been.

[0158] The expiration date management means 601 accurately calculates and estimates the expiration date of the food of the articles registered in the article database 304 based on the state of the food. The expiry date that is being sought here is not the expiry date assigned in advance by the manufacturer or dealer. After purchase, the container is opened or cooked at home and changed from the original expiry date. This is the expiration date. For example, milk whose expiration date is 5 days after purchase may be modified after 3 days by opening the pack.

Here, a general operation for estimating the expiration date will be described with reference to FIG.

[0160] The factors that modify the shelf-life power given in advance by manufacturers and dealers mainly include the opened state of containers that contain food, the storage temperature and time of food, information on cooking contents, And so on. Here, we show an example of the unsealed state and the expiration date based on the storage temperature and time.

[0161] Regarding the target food, the article management means 303 registers the opened state, the storage temperature, the time, and the like as history information and registers them in the article database 304. For example, as shown in the table at the lower left of Figure 7A, milk is opened when the container is opened or closed. The required storage temperature is 10 degrees or less, while the actual temperature and time are 8 degrees, 8: 00 ~: LO: 00, 21 degrees, 10: 00 ~ 12: 00 Is registered!

[0162] In addition, the expiration date management means 601 has an algorithm for accurately calculating 'estimating the expiration date of the food of the articles registered in the article database 304 based on the state of the food. By executing the algorithm, the expiration date can be accurately calculated and estimated based on the state of the food. For example, the unsealed state of food, the storage temperature of food and the storage time at that storage temperature are related, and the expiration date can be calculated and estimated. For example, when the target food is in an unopened state of the container, the shelf life remains the same when the storage temperature is less than 10 degrees, but when it exceeds 10 to 20 degrees and 20 degrees, the shelf life depends on the temperature and the storage time. Suppose it changes.

In this way, with reference to the information registered in the article database 304, the expiration date management means 601 can manage the expiration date by performing the following processing.

[0164] First, in step S1301, the opened state of the container in which the food is stored is checked by searching the article database 304 by the expiration date management means 601, and if the expiration date management means 601 determines that it has not been opened, step S1302 Proceed to Here, for example, the determination is made as follows. When a container containing food enters the kitchen 101 (after a container containing food is detected by the wireless IC tag reader 120a of the door 102 for entry / exit), and is placed in the refrigerator 109 within the set time (When stored in the refrigerator 109 after purchasing food) or even if it is placed on the dining table 112 (after the container where the food is stored and detected by the wireless IC tag reader 120k of the dining table 112 is detected) within the set time in the refrigerator 109 Of the weight detected by the tray-type sensor 120x-2 when placed on the table 112 or when it is stored in the table 112 for a short time without drinking time. If the information and the weight information detected by the tray-type sensor 120x-4 when stored in the refrigerator 109 are the same, the article management means 303 determines that the article is not opened, and the article data Sealed on base 304 It is registered as unopened. In these cases, the expiration date management means 601 searches the article database 304 and detects the registered unopened, so that the expiration date management means 601 determines that the food is unopened. Conversely, in the above case, the food is put in the refrigerator beyond the set time, or the weight information is different. If it is determined that it has been opened by the cooking content estimation means 307, the sealed state is registered in the article database 304 by the article management means 303 as being opened. In these cases, the expiration date management means 601 searches the article database 304 and detects the registered opened state, so that the expiration date management means 601 determines that the food has been opened.

[0165] Next, in step S1302, the storage temperature of the container is checked. Specifically, the expiration date management means 601 searches the article database 304 and detects the temperature of the registered food, whereby the expiration date management means 601 determines the storage temperature of the food container. If the shelf life management means 601 determines that the storage temperature of the container is less than 10 degrees, the shelf life is left as it is (in other words, in step S1303, the shelf life is set to 0 hours with respect to the shelf life). ), The process is terminated. If it is determined by the expiration date management means 601 that the storage temperature of the container is between 10 degrees and 20 degrees, the process proceeds to step S1304, and if the storage temperature of the container exceeds 20 degrees, it is determined by the expiration date management means 601. If it is, go to Step S 1308.

[0166] Next, in step S1304, it is checked how many hours have been kept at the storage temperature checked in step S1302. Specifically, the expiration date management means 601 searches the article database 304 and detects the storage time of the registered food, so that the expiration date management means 6001 determines the storage time of the food container. To do. If it is determined by the expiration date management means 601 that it is less than 5 hours, the expiration date management means 601 corrects the expiration date by subtracting 12 hours (decreases) in step S 1305 and ends the process. To do. If the expiration date management means 601 determines that the time is between 5 hours and 15 hours, the expiration date management means 601 decrements the expiration date by 24 hours in step S1306, and the process ends. If the expiration date management means 601 determines that the time is between 15 hours and 30 hours, the expiration date management means 601 subtracts 36 hours from the expiration date management means 601 in step S1307, and the process ends. If the time exceeds 30 hours, the specific value is omitted, but the expiration date is calculated as a negative value according to the set value. Each corrected expiration date is updated and registered in the article database 304 by the expiration date management means 601.

[0167] Next, step S1308 is similarly processed. That is, in step S1308, it is examined how many hours the storage temperature has been kept in step S1302. In less than 3 hours If it is determined by the expiration date management means 601, the expiration date management means 601 corrects the expiration date by subtracting (shortening) by 24 hours in step S 1309 and ends the processing. If the expiration date management means 601 determines that the time is between 3 hours and 10 hours, the expiration date management means 601 subtracts 36 hours from the expiration date management means 601 in step S1310, and the process ends. If the expiration date management means 601 determines that the time is longer than 10 hours and up to 20 hours, the expiration date is subtracted by 48 hours by the expiration date management means 601 in step S1311 and the process is terminated. Even if the time exceeds 20 hours, specific numerical values are omitted, but the expiration date is calculated as a negative value according to the set value. Each corrected expiration date is updated and registered in the article database 304 by the expiration date management means 601.

[0168] Also, when the expiration date management means 601 determines that the opened state has been opened in step S1301, the same steps as in steps S1302 to S1311 are performed. This is performed by the term management means 601. However, the minus time becomes longer than that at the time of unopening, and the corrected expiration date is updated and registered in the article database 304 by the expiration date management means 601.

[0169] Here, three cases are divided in steps S1302, S1304, S1308, etc. Of course, this may be divided into four or more cases depending on the situation.

[0170] In this example, the expiration date management database 602 and the recipe database 603 shown in Fig. 6 are not used, but the operation for estimating the expiration date is not limited to the operation in Fig. 13, and the following operations are performed. As shown in a specific example, the processing may be performed by other methods such as a method using these databases 602 and 603.

[0171] Expiration date management database 602 is used to estimate the exact expiry date from the state of the food, and information on how the expiry date is corrected in what state the food is registered. ing. The state represents history information of information associated with food registered in the article database 304, what kind of food has been cooked, and the like. Moreover, as an example of history information, temperature, the opened state of a container, etc. can be considered.

[0172] The recipe database 603 is referred to in the expiration date management database 602 to estimate the state of the food. For food names, foods and preparations that are ingredients The information such as the seasoning is further associated with the cooking content.

[0173] Hereinafter, a few specific examples will be given and described in more detail with reference to FIGS. 7A and 7B.

(1) FIG. 7A shows an example of recalculating the expiration date from the history information of the attribute information of food.

The expiration date management means 601 searches for the target food from the article database 304, and refers to the history information of the food category and temperature information among the related information.

[0176] The food category categorizes food in relation to the expiration date. Here, foods that have the same trend in expiration date when placed in a certain temperature state for a certain period of time are classified into the same category. Are registered in the article database 304. Therefore, it does not necessarily match the general food classification. In this example, milk is categorized as a “Food Products Category” food product category.

[0177] In addition, the history information of the temperature information represents what state the food has been placed after purchase. For example, in the case of the configuration example shown in the system of the first embodiment. The position information of the area where it was placed and the temperature information of that area at that time were detected by the temperature sensors 120t-1 to 120t-7, which are examples of installed sensing devices, and the time information from the timer 309 At the same time, it is registered by the article management means 303 in association with the target food. In addition, as another sensing device 120, a temperature sensor that can directly detect the temperature of the food itself is installed, and this information may be registered if the temperature of the target food can be directly detected. In this example, as shown in the table at the lower left of FIG. 7A, it is recorded as history information that milk was placed at 8 degrees for 2 hours and then placed at 21 degrees for 2 hours. Such recording is performed as follows as an example. The temperature sensor 120t-5 of the refrigerator 109 detects that the temperature in the refrigerator is 8 degrees and outputs it to the article management means 303. In addition, the fact that milk is in the refrigerator 109 in the 8th state is detected by the wireless IC tag reader 120h of the refrigerator 109 and output to the article management unit 303. Since the timer 309 is connected to the article management means 303 and the time information is input, the time information and the detection information by the wireless IC tag reader 120h are combined, and the milk is stored in the refrigerator from 8:00 to 10:00. It may be determined that it was in 109 and registered in the article database 304 together with the temperature. [0178] Next, the expiration date management means 601 refers to the expiration date management database 602 based on the food category. Here, in the expiration date database 602, the storage temperature is associated with each food category. In order to recalculate the expiration date, a combination of the open / close state of the container, temperature information, time information, a correction value of the expiration date, and the like is registered. In addition to this information, if there is a factor that affects the expiration date, information related to it may be added.

[0179] The food category of the target food is extracted from the expiration date database 602, and the combination that best matches the open / closed state of the container, temperature information, and time information associated with the target food is searched and registered in that combination. The expiration date of the target food is recalculated according to the corrected value of the expiration date. In this example, as shown in Figure 7A, milk is categorized into a food category of “dairy products • milk”, “opened”, and temperature history information is placed “2 hours at 8 degrees”. Since then, “2 hours at 21 degrees”, it was placed in the expiration date database 602, “opened” “(to storage temperature) + 10-18 degrees” “2-4 hours” ”Matches the data, so the modified expiry date is“ −12 hours ”. The expiry date will be “2004. 9. 24—8: 00: 00” force and 12 hours of attraction, “2004. 9. 23— 20: 00: 00”.

[0180] Also, as information registered in the expiration date database 602, a graph relating to the time and the expiration date correction value is associated with the combination of the open / close state of the container and the temperature information, and the expiration date correction value for the corresponding time is read. The expiration date may be recalculated using this value.

[0181] (2) Fig. 7B shows an example of recalculating the expiration date for the type power of the prepared dish.

[0182] The expiry date management means 601 searches the product database 304 for a container in which the target food is stored, and refers to the information on the associated food. This information is, for example, information on the weight of each food in the corresponding container and information on cooking contents, as shown in the lower left table of FIG. 7B. In this example, in a “round dish” container, “beef” “cut with a knife” and “heated in a pan” is “130 g”, “cut with a knife” and “heated in a pan” There is data that “mo” is “155g”, “ketchup” “heated in a pan” is “5g”, and so on. Here, whether or not it is “heated in the pan” is determined by whether the temperature sensor 120t-2 installed on the gas con- If a value higher than a preset temperature (eg 60 degrees) is detected, it is determined that the pan has been heated.

Next, the expiration date management means 601 refers to the recipe database 603 based on the food information. Here, as described above, the recipe database 603 is such that the cooking name is associated with information on the cooking contents, such as foods and seasonings as raw materials. In addition to this information, if there is information useful for identifying dishes, it may be added. In this example, as shown in the upper left table of FIG. 7B, data such as “beef”, “jigaigamo”, and “ketchup” are registered as recipes for “stew (one person)”.

[0184] The middle name of the recipe database 603 The cooking date management means 601 extracts the dish name that most closely matches the information on the food. When matching, the amount (weight) of food to be used varies depending on how many dishes are prepared. For example, the amount (weight) for one person is registered in the recipe database 602. In addition, a method of comparing by an integral multiple of that amount, or a method of comparing by the ratio of the amount of each food can be considered. In addition, when actually cooking, the type and amount of food to be used may be arranged depending on the home and season. In order to be able to extract appropriate dish names even in such a situation, the weight of food that is likely to be used in the corresponding dish and the amount of food that is likely to be used accurately is increased. It is also possible to reduce the weighting of foods that are used or not used in some cases or foods that are adjusted appropriately, and the degree of matching may be calculated by the expiration date management means 601.

Then, the expiration date management database 602 is referred to by the expiration date management means 601 based on the extracted dish name. Here, in the expiration date management database 602, the storage temperature and the numerical value for calculating the expiration date are associated with each dish name. This numerical value is such that, for example, the expiration date is calculated by adding to the current time. Further, as in the above (1), in order to recalculate the expiration date, combination information such as the open / close state of the container, the temperature information, the time information, and the correction value of the expiration date is stored in the expiration date management database 602. Is registered!

[0186] Therefore, a recipe database 60 based on the food associated with the target container. A cooking name is identified from 3, a value for calculating the expiration date is obtained from the expiration date database 602 based on this cooking name, and the expiration date is calculated by adding to the current time input from the timer 309. In this example, it is determined from the data as described above that the dish of “round dish” is “Nikuji or power”, and the expiration date set values from the expiration date management database 602 are shown in the upper right table of FIG. 7B. As shown in the table on the lower right of Fig. 7B, the shelf life of "Round plate" is 36 hours added to the current time, as shown in Fig. 7B. 00 ”. From this point on, the expiry date can be recalculated from the history information of the temperature information, as in (1) above.

[0187] Furthermore, by referring to the history information in more detail, a more effective expiration date estimation result can be obtained. For example, the time required for the cooking process can be used. It is thought that those that cooked for a long time have longer shelf-life than those that cooked quickly in less time. Note that the cooking time includes the time information input from timer 309, food such as cooking table 104, gas cooker 103, microwave oven 107, etc., and cooking utensils such as containers and kitchen knives. Based on the detected information, the article management means 303 can judge and register it in the article database 304. The registered cooking time and the standard cooking time registered in the expiration date database 602 are awarded. Compared with the expiration date management means 601, a more effective expiration date can be calculated and estimated by the expiration date management means 601.

[0188] Further, a more effective expiration date estimation result can be obtained based on the tendency of each household. For example, it is possible to use the past food disposal and eating and drinking times of each household. Types of food that were disposed of earlier in the past should be set earlier than the normal expiration date, and types of food that have been eaten or consumed even after the normal expiration date will be later than the normal expiration date. Set to the time. As an example, the time information input from the timer 309 and the detection information such as the cleaning of the container with the wireless IC tag reader 120d, 120e, 120g such as the sink 105 or the dishwasher 10 or the trash can 108 and the disposal of food Is registered in the article database 304 by the article management means 303. This registered information is obtained by the expiration date management means 601 and it is possible to determine that it has been discarded earlier than usual and set the expiration date earlier than the normal expiration date. Become. [0189] Also, when cooking with low salt content based on the tendency of each household, the expiration date is generally earlier than usual, so it should be set earlier than the normal expiration date. You can also. As an example, the cooked food is registered in the article database 304 by the article management means 303 such that the amount of seasonings used is less than usual or is not used. Expiration date management means 601 obtains this registered information, makes a judgment that it has been discarded earlier than usual, and can set the expiration date earlier than the normal expiration date. Become.

As described above, when the expiration date is estimated by the expiration date management means 601, various information can be provided to the user using the input / output device 306.

[0191] In response to a user's inquiry using the input / output device 306, the shelf life of the target food can be normally presented, but other useful information is also displayed by the shelf life management means 601. Supplementally, by outputting via the input / output device 306, it is possible to realize effective information provision that is more easily understood by the user.

[0192] For example, as shown in FIGS. 14A and 14B, the history information (when cooking power, when opened, etc.) is added to the expiration date, and the user calculated the expiration date. The provision of information that can be fully understood can be realized by the expiration date management means 601 and the input / output device 306.

[0193] The expiration date management means 601 and the input / output device 306 can also warn that the expiration date close to the response to the user's inquiry is approaching. For example, when the time until the expiration date reaches a preset time, it can be displayed on the display 306b with a warning sound or by sending a warning email to the user's mobile phone. As shown in FIGS. 14C and 14D, the expiration date management means 601 and the input / output device 306 are used to indicate the cause of the shortening of the expiration date (standby state, room temperature rise, etc.) The user can be alerted.

[0194] Furthermore, when the expiration date is approaching, the expiration date management means 601 and the input / output device 306 can give the user an advice for extending the expiration date just by giving a warning. The expiry date management means 601 and the input / output device 306 can provide information to the user on the response such as heating or freezing depending on the food. Past wear It is also possible to learn the correspondence unique to each family from the history information and advise this.

[0195] Since the state of the food can be managed, it can be easily divided what kind of ingredients are included in the dish. Therefore, the expiration date management means 601 and the input / output device 306 contain allergic substances. A warning that it is food can also be issued. In addition, the expiration date management means 601 and the input / output device 306 are used to check the current state of the food in the container with the recipe, thereby managing how far the cooking operation has progressed, for example, indicating insufficient heating. You can also support cooking work, such as.

[0196] Further, when it is determined that the expiration date has expired as a result of correcting the expiration date by the expiration date management means 601, the input / output device 306 may immediately warn the user.

Note that the present invention is not limited to the above-described embodiment, and can be implemented in various other modes. For example, a tag reader that only reads information of the wireless IC tag 201 may be used instead of the reader / writers 120a to 120k, 120m that communicate with the wireless IC tag 201 attached to the article and read / write information.

[0198] It is to be noted that, by appropriately combining any of the various embodiments, the effects possessed by them can be produced.

Industrial applicability

[0199] In the food management system and method according to the present invention, when a food is cooked in a home kitchen environment, the sensing device detects the food or container in the environment, and based on the detection result. In addition, information on cooking contents is estimated and food information is registered in the database in association with the container, so that it has the characteristics of managing the state of food, such as managing the current state of food at home. Useful for.

[0200] Further, it can be applied not only to home use but also to food processing factories and food processing management.

[0201] Although the present invention has been fully described in connection with preferred embodiments with reference to the accompanying drawings, various variations and modifications will be apparent to those skilled in the art. Such changes and modifications are to be understood as being included therein, so long as they do not depart from the scope of the present invention as defined by the appended claims.

Claims

The scope of the claims

[1] When a food is cooked in a kitchen environment, a sensing device detects articles including the food in the kitchen environment and surrounding environment information and outputs a detection result. Extract specific information on cooking work,

A food management method for managing the state of the food by registering the specific information of the cooking operation and the information of the food in an article database in association with a container for storing the food.

[2] Estimating the content of the cooking operation from the specific information of the cooking operation,

2. The food management method according to claim 1, wherein the state of the food is managed by registering the estimated contents of the cooking operation and the information on the food in the article database in association with a container for storing the food.

[3] The food management method according to claim 1 or 2, wherein the article in the kitchen environment includes the food, a container for storing the food, and a cooking utensil for cooking the food.

[4] The food management method according to claim 1 or 2, wherein the surrounding environment information includes position information, identification information, weight information, and temperature information of the article.

[5] The sensing device includes a wireless IC tag sensor that includes the identification information of the article and detects an IC tag attached to the article to detect the identification information of the article.

The food management method according to 1 or 2.

6. The food management method according to claim 1 or 2, wherein the specific information of the cooking operation is information on a cooking utensil detected at the same time as the food.

7. The food management method according to claim 1 or 2, wherein the specific information of the cooking operation is information on an elapsed time when the food and the article are detected simultaneously.

[8] The food management according to claim 1 or 2, wherein the specific information of the cooking operation is history information of temperature information of the surrounding environment detected by the sensing device as the surrounding environment information and the food is detected. Method.

[9] The food management method according to claim 1 or 2, wherein the specific information of the cooking operation is movement history information of the food.

[10] The specific information of the cooking operation registered in the article database is stored in the article data. Read from the database,

The food management according to claim 1, wherein the state of the food is managed by correcting the expiration date of the food and obtaining the expiration date of the food based on the correction content of the determined expiration date of the food. Method.

[11] Referring to the recipe database that associates the food and the contents of the cooking operation with the dish name, specifies the dish name,

The expiration date database power in which the cooking name and the correction content of the expiration date are registered based on the specified cooking name. The correction content of the expiration date of the food is obtained, and the correction content of the determined expiration date of the food is obtained. The food management method according to claim 1 or 2, wherein the state of the food is managed by correcting the expiration date of the food and obtaining the expiration date of the food based on the above.

12. The food management method according to claim 10, wherein a countermeasure for extending the expiration date is provided based on the determined expiration date.

[13] A sensing device that detects articles in the kitchen environment and information on the surrounding environment when cooking on food in the kitchen environment;

An article database in which the food information is registered in association with a container for containing the food;

By extracting the specific information of the cooking operation from the detection result from the sensing device and registering the extracted specific information of the cooking operation and the information of the food in the article database in association with the container, the state of the food A food management system comprising: an article management means for managing

[14] Read out the contents of the cooking work registered in the article database estimated from the specific information of the cooking work, and read the article database power,

Based on the content of the estimated cooking operation, the expiration date database power in which the estimated cooking operation content and the correction date of the expiration date of the food are registered. Ask for corrections to the expiry date,

The food management according to claim 2, wherein the state of the food is managed by correcting the expiration date of the food and determining the expiration date of the food based on the correction content of the determined expiration date of the food. Method.