WO2021079999A1

WO2021079999A1 - IoT-AI LOGISTICS SOLUTION

Info

Publication number: WO2021079999A1
Application number: PCT/JP2020/039954
Authority: WO
Inventors: 博司岡留; 明子伊東; 充啓杉山; 大谷　敏郎; 中川　潤一; 隆浩川村; 石川　豊; 裕子日下部; 徳安　健; 大介根井; 泰雅安藤
Original assignee: 国立研究開発法人農業・食品産業技術総合研究機構
Priority date: 2019-10-23
Filing date: 2020-10-23
Publication date: 2021-04-29
Also published as: JP7142979B2; JPWO2021079999A1

Abstract

Provided is a method that reduces losses in the production, distribution, and consumption stages of foods and beverages, said method including: (A) a step in which a food/beverage raw material is provided or produced; (B) a step in which production/distribution/consumption information for the food/beverage raw material in the provision or production stage, and residue/non-standard information regarding non-standard products and/or residues in said production/distribution/consumption are collected; (C) a step in which need information for a recipient/consumer is collected; and (D) a step in which, on the basis of the production/distribution/consumption information, the residue/non-standard information, and the need information, a necessary material is provided to a recipient/consumer who is lacking the same, said necessary material being provided from the food/beverage raw material or the non-standard products and/or residues.

Description

IoT-AI Logistics Solution

This disclosure relates to a distribution network solution for agricultural products and residues. This disclosure relates to the smart food value chain.

In modern society, there are problems with the entire food value chain, such as food loss due to lack of coordination between information, production, and distribution, food loss (disposal in production areas (overproduction, nonstandard, bad weather)), and disposal in distribution and retail. (Excessive consumption / expiration date), eating out / home (excessive stock), food chain loss (amount of plant protein required for animal protein production, etc.) are problems. For example, in Japan, the food self-sufficiency rate based on calorie intake is 38%, and in addition, garbage disposal costs in municipalities, one in nine people in the world is undernourished, and the world population is estimated to be 7.6 billion (2017). There are many challenges for the entire food value chain, such as the expected increase to 9.8 billion people (2050).

This disclosure uses various networked databases such as the WAGRI data linkage platform exemplified by the applicant to construct a distribution network that includes not only agricultural products but also residues, and controls distribution throughout the food chain. Optimize (reduce greenhouse gas (eg, CO ₂ ) emissions, reduce logistics costs).

In the system of the present disclosure, real-time sensing information on the production amount of agricultural and livestock products (including information obtained from the game), the amount of residue generated, and the quality of agricultural products and residues is used by using the Internet of Things (IoT) and artificial intelligence (AI). , Truck operation information, residue processing acceptance information, consumption at each base, weather information / transportation (logistics) information, etc., and centralized operation to meet the demand for agricultural products and residues It enables quick matching of supply and optimally controls distribution without waste. In addition, it enables production during transportation by trucks, ships, railroads, etc. (cultivation of fresh crops that grow in a short period of time such as radish sprouts, and "live" transportation in which crops in the process of growth are transferred and cultivated for finishing). Solve a problem.

This disclosure makes it possible to grasp the temporal and spatial actual conditions of transactions (quantity and quality) related to the entire process of the food chain (production, distribution, processing, consumption, disposal (recycling) of agricultural and livestock products and food and drink). To do. In addition, by analyzing these data, it will be possible to manage and optimize the entire food chain.

In using (realizing) this disclosure, we will realize a system for grasping the quantity and quality of agricultural and livestock products (food and drink) in each base and the transportation process between bases, as well as a system for centralized operation and analysis of them. There is a need. Regarding the former, it is assumed that a system that can be implemented at each site / process can be constructed by integrating with existing technology (without making a new invention). For the latter, various systems may be used in addition to the system used by the applicant.

By using this disclosure, it is possible to achieve optimization of loss reduction in the production, distribution and consumption processes of food and drink, or to contribute to the achievement of Sustainable Development Goals (SDGs) and targets.

Thus, the present disclosure provides, for example,:
(Item Y1)
(A) Process of providing or producing raw materials for food and drink,
(B) A process of collecting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(C) Process of collecting needs information of recipients and consumers,
(D) A process of providing necessary substances to a shortage of recipients / consumers based on the production / distribution / consumption information, the residue / non-standard information, and the needs information. The necessary substance is provided from a food or drink raw material or a nonstandard product and / or a residue, a method for reducing loss in the production, distribution and consumption process of food and drink, including a process.
(Item Y2)
(B) A process of collecting production / distribution / consumption information of food and drink raw materials and residue / non-standard information on nonstandard products and residues in the production / distribution / consumption.
(B1) A process for standardizing the production / distribution / consumption information and the residue / non-standard information, and
(C) Process of collecting needs information of recipients and consumers,
(C1) A process of standardizing the needs information, wherein the standardized needs are standardized so as to be compatible with the B1 standard.
(D) Based on the standardized production / distribution / consumption information, the standardized residue / non-standard information, and the standardized needs information, the shortage in the provided / consumer is standardized. It is a step of providing the necessary substance to the recipient / consumer based on the standard, and the necessary substance is provided from a food or drink raw material or a non-standard product and a residue. A method of reducing losses in the production, distribution, and consumption processes of food and drink, including processes.
(Item Y3)
The method according to any one of the above items, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
(Item Y4)
The method according to any one of the above items, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
(Item Y5)
The method according to any one of the above items, wherein there is a standard value to be achieved in the standard.
(Item Y6)
The method according to any one of the above items, wherein the relational expression is defined to achieve the standard value.
(Item Y7)
The relational expression is either optimized to minimize losses in the production, distribution and consumption process of food and drink, or set to achieve the Sustainable Development Goals (SDGs). The method described in item 1.
(Item Y8)
The method according to any one of the above items, which comprises optimizing production / distribution / consumption in the whole of the provider / producer and the recipient / consumer in the step (D).
(Item Y9)
The method according to any one of the above items, wherein the optimization is carried out in consideration of at least one selected from the group consisting of greenhouse gas emission reduction and distribution cost reduction.
(Item Y10)
The method according to any one of the above items, wherein the optimization is achieved using artificial intelligence (AI).
(Item Y11)
The residue information includes any of the above items, including information including at least one of the residue type, generation amount, generation time, generation position information, and quality / standard, and is uploaded to the cloud. The method described in paragraph 1.
(Item Y12)
(A) Process of inputting information on provision or production of food and drink ingredients,
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(C) Process of inputting needs information for recipients and consumers,
(D) A process of calculating information on necessary substances for a shortage of recipients / consumers based on the production / distribution / consumption information, the residue / non-standard information, and the needs information. A method of providing information for reducing losses in the production, distribution and consumption processes of food and drink, including steps, wherein the required substance is provided from food and drink raw materials or non-standard products and / or residues. ..
(Item Y13)
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and residues in the production / distribution / consumption.
(B1) A process for standardizing the production / distribution / consumption information and the residue / non-standard information.
(C) A process of inputting needs information of the provided / consumer (C1) A process of standardizing the needs information of the provided / consumer, and the standardized needs are compatible with the B1 standard. The process, which is standardized as it is
(D) Based on the standardized production / distribution / consumption information, the standardized residue / non-standard information, and the standardized needs information, the shortage in the provided / consumer is standardized. It is a process of calculating information on necessary substances for the shortage of recipients / consumers based on the standard, and the necessary substances are food and drink raw materials or non-standard products and residues. A method of providing information for reducing losses in the production, distribution, and consumption processes of food and drink, including processes, provided by.
(Item Y14)
The method according to any one of the above items, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
(Item Y15)
The method according to any one of the above items, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
(Item Y16)
The method according to any one of the above items, wherein there is a standard value to be achieved in the standard.
(Item Y17)
The method according to any one of the above items, wherein the relational expression is defined to achieve the standard value.
(Item Y18)
The relational expression is either optimized to minimize losses in the production, distribution and consumption process of food and drink, or set to achieve the Sustainable Development Goals (SDGs). The method described in item 1.
(Item Y19)
(A) Process of inputting information on provision or production of food and drink ingredients,
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(C) Process of inputting needs information for recipients and consumers,
(D) A process of calculating information on necessary substances for a shortage of recipients / consumers based on the provision / production information, the residue / nonstandard information, and the needs information. A method of providing information for reducing losses in the production, distribution and consumption processes of food and drink, including processes, wherein the necessary substance is provided from food and drink raw materials or non-standard products and / or residues. A program that lets a computer run.
(Item Y20)
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and residues in the production / distribution / consumption.
(B1) A process for standardizing the production / distribution / consumption information and the residue / non-standard information.
(C) A process of inputting needs information of the provided / consumer (C1) A process of standardizing the needs information of the provided / consumer, and the standardized needs are compatible with the B1 standard. The process, which is standardized as it is
(D) Based on the standardized production / distribution / consumption information, the standardized residue / non-standard information, and the standardized needs information, the shortage in the provided / consumer is standardized. It is a process of calculating information on necessary substances for the shortage of recipients / consumers based on the standard, and the necessary substances are food and drink raw materials or non-standard products and residues. A program that allows a computer to execute a method of providing information for reducing losses in the production, distribution, and consumption processes of food and drink, including processes, provided by.
(Item Y21)
The program according to any one of the above items, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
(Item Y22)
The program according to any one of the above items, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
(Item Y23)
The program according to any one of the above items, wherein there is a standard value to be achieved in the standard.
(Item Y24)
The program according to any one of the above items, wherein the relational expression is defined to achieve the standard value.
(Item Y25)
The relational expression is either optimized to minimize losses in the production, distribution and consumption process of food and drink, or set to achieve the Sustainable Development Goals (SDGs). The program described in item 1.
(Item Y26)
(A) Process of providing food and drink ingredients or inputting information on production,
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(C) Process of inputting needs information in the provided / consumer (D) Insufficient provided / consumer based on the provided / production information, the residue / nonstandard information, and the needs information. On the other hand, it is a step of calculating information on a necessary substance, and the necessary substance is provided from a food or drink raw material or a nonstandard product and / or a residue, and the production, distribution and consumption of the food and drink including the step. A recording medium that stores a program that causes a computer to execute a method that provides information to reduce loss in the process.
(Item Y27)
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and residues in the production / distribution / consumption.
(B1) A process for standardizing the production / distribution / consumption information and the residue / non-standard information.
(C) A process of inputting needs information of the provided / consumer (C1) A process of standardizing the needs information of the provided / consumer, and the standardized needs are compatible with the B1 standard. The process, which is standardized as it is
(D) Based on the standardized production / distribution / consumption information, the standardized residue / non-standard information, and the standardized needs information, the shortage in the provided / consumer is standardized. It is a process of calculating information on necessary substances for the shortage of recipients / consumers based on the standard, and the necessary substances are food and drink raw materials or non-standard products and residues. A recording medium that stores a program for causing a computer to execute a method of providing information for reducing loss in the production, distribution, and consumption processes of food and drink, including processes, provided by.
(Item Y28)
The recording medium according to any one of the above items, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
(Item Y29)
The recording medium according to any one of the above items, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
(Item Y30)
The recording medium according to any one of the above items, wherein a standard value to be achieved exists in the standard.
(Item Y31)
The recording medium according to any one of the above items, wherein the relational expression is defined to achieve the standard value.
(Item Y32)
The relational expression is either optimized to minimize losses in the production, distribution and consumption process of food and drink, or set to achieve the Sustainable Development Goals (SDGs). The recording medium described in paragraph 1.
(Item Y33)
(A) Food and beverage raw material provision / production means or unit that provides or produces food and beverage raw materials,
(B) Provision / production / production that collects production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / nonstandard information regarding nonstandard products and / or residues in the production / distribution / consumption. Residue / non-standard information collection means or unit,
(C) Provided / consumer information collecting means or unit that collects needs information in provided / consumed,
(D) A means or unit for providing necessary substances to a shortage of recipients / consumers based on the provision / production information, the residue / nonstandard information, and the needs information. A system that reduces losses in the production, distribution, and consumption processes of food and drink, including the necessary substance providing means or units, in which the necessary substances are provided from food and drink raw materials or nonstandard products and / or residues.
(Item Y34)
(B) Provision / production / residue that collects production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / nonstandard information regarding nonstandard products and residues in the production / distribution / consumption. Non-standard information gathering means or unit,
(B1) Provision / production / residue / non-standard information standardizing means or unit that standardizes the production / distribution / consumption information and the residue / non-standard information.
(C) Provided / consumer information collecting means or unit that collects needs information in provided / consumed,
(C1) A means or unit for standardizing provided / consumer information that standardizes the needs information, and the standardized needs are standardized so as to be compatible with the B1 standard. When,
(D) Based on the standardized production / distribution / consumption information, the standardized residue / non-standard information, and the standardized needs information, the shortage in the provided / consumer is standardized. It is a means or unit that provides the necessary substances to the recipients / consumers who are in short supply based on the standard, and the necessary substances are food and drink raw materials or non-standard products and residues. A system that reduces losses in the production, distribution, and consumption processes of food and drink, including necessary substance providing means or units provided by.
(Item Y35)
The system according to any one of the above items, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
(Item Y36)
The system according to any one of the above items, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
(Item Y37)
The system according to any one of the above items, wherein there is a standard value to be achieved in the standard.
(Item Y38)
The system according to any one of the above items, wherein the relational expression is defined to achieve the standard value.
(Item Y39)
The relational expression is either optimized to minimize losses in the production, distribution and consumption process of food and drink, or set to achieve the Sustainable Development Goals (SDGs). The system described in item 1.
(Item Y40)
(A) A process of providing production / distribution / consumption information of food and drink raw materials, and a process of providing residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(B) The process of providing demand-related information on food and drink,
(C) A step of identifying the optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and moving the food or drink material to the place where the food or drink is provided.
(D) A process for producing the food or drink from the food or drink raw material, and
(E) If necessary, a step of specifying the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, including a step of reducing the residue and non-standard information to food and drink raw materials, if necessary.
(Item Y41)
(A) A process for standardizing and providing information on production, distribution, and consumption of food and drink raw materials, and residue and non-standard information on nonstandard products and / or residues in the production, distribution, and consumption.
(B) A process of standardizing and providing demand-related information for food and drink, wherein the standardized demand-related information is standardized so as to be compatible with the standard of A.
(C) A step of identifying the optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and moving the food or drink material to the place where the food or drink is provided.
(D) A process for producing the food or drink from the food or drink raw material, and
(E) A process for standardizing and specifying residues / non-standard information generated during the provision / production of food / drink raw materials and the production of the food / drink, as necessary, which is the standardized residue / standard. External information is standardized to be compatible with A and B standards, process and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, including a step of reducing the residue and non-standard information to food and drink raw materials, if necessary.
(Item Y42)
The method according to any one of the above items, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
(Item Y43)
The method according to any one of the above items, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
(Item Y44)
The method according to any one of the above items, wherein there is a standard value to be achieved in the standard.
(Item Y45)
The method according to any one of the above items, wherein the relational expression is defined to achieve the standard value.
(Item Y46)
The relational expression is either optimized to minimize losses in the production, distribution and consumption process of food and drink, or set to achieve the Sustainable Development Goals (SDGs). The method described in item 1.
(Item Y47)
In (D), any one of the above items, which comprises pulverizing or pasting the food or drink raw material so as to have a desired particle size and particle size distribution, and / or making a food material unit having a desired standard. The method described in the section.
(Item Y48)
In the above item (D), the above item including specifying a recipe to be provided based on at least one of personal preference information and health nutrition information provided, and at least one of food stock stock information and available recipes. The method according to any one of the above.
(Item Y49)
In (F), any one of the above items, which comprises pulverizing or pasting the food or drink raw material so as to have a desired particle size and particle size distribution, and / or making a food material unit having a desired standard. The method described in the section.
(Item Y50)
The method according to any one of the above items, wherein the foodstuff unit is a cartridge.
(Item Y51)
(A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(B) The process of inputting demand-related information for food and drink,
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material, and
(E) If necessary, a step of specifying the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, which includes, if necessary, a step of generating information for reduction to food and drink raw materials based on the residue and nonstandard information.
(Item Y52)
(A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding non-standard products and residues in the production / distribution / consumption.
(A1) A process for standardizing the production / distribution / consumption information and the residue / non-standard information, and
(B) The process of inputting demand-related information for food and drink,
(B1) The process of standardizing the demand-related information and
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material so as to conform to the standards of A1 and B1.
(E) A step of identifying residues and non-standard information generated during the provision and production of the food and drink raw materials and the production of the food and drink in a format conforming to the A1 standard.
(F) Production of foods and drinks including a step of generating information for reducing to food and drink raw materials based on the standardized residue / non-standard information so as to conform to the standards of A1, B1 and E1. -A method to reduce loss in the distribution / consumption process.
(Item Y53)
The method according to any one of the above items, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
(Item Y54)
The method according to any one of the above items, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
(Item Y55)
The method according to any one of the above items, wherein there is a standard value to be achieved in the standard.
(Item Y56)
The method according to any one of the above items, wherein the relational expression is defined to achieve the standard value.
(Item Y57)
The relational expression is either optimized to minimize losses in the production, distribution and consumption process of food and drink, or set to achieve the Sustainable Development Goals (SDGs). The method described in item 1.
(Item Y58)
(A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(B) The process of inputting demand-related information for food and drink,
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material, and
(E) If necessary, a step of specifying the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, including a step of generating information for returning to food and drink raw materials based on the residue and nonstandard information, if necessary. , A program that lets your computer run.
(Item Y59)
(A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding non-standard products and residues in the production / distribution / consumption.
(A1) A process for standardizing the production / distribution / consumption information and the residue / non-standard information, and
(B) The process of inputting demand-related information for food and drink,
(B1) The process of standardizing the demand-related information and
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material so as to conform to the standards of A1 and B1.
(E) A step of identifying residues and non-standard information generated during the provision and production of the food and drink raw materials and the production of the food and drink in a format conforming to the A1 standard.
(F) Production of foods and drinks including a step of generating information for reducing to food and drink raw materials based on the standardized residue / non-standard information so as to conform to the standards of A1, B1 and E1. -A program that causes a computer to execute a method to reduce loss in the distribution / consumption process.
(Item Y60)
The program according to any one of the above items, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
(Item Y61)
The program according to any one of the above items, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
(Item Y62)
The program according to any one of the above items, wherein there is a standard value to be achieved in the standard.
(Item Y63)
The program according to any one of the above items, wherein the relational expression is defined to achieve the standard value.
(Item Y64)
The relational expression is either optimized to minimize losses in the production, distribution and consumption process of food and drink, or set to achieve the Sustainable Development Goals (SDGs). The program described in item 1.
(Item Y65)
(A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(B) The process of inputting demand-related information for food and drink,
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material, and
(E) If necessary, a step of specifying the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, including a step of generating information for returning to food and drink raw materials based on the residue and nonstandard information, if necessary. , A recording medium that stores programs that you want your computer to run.
(Item Y66)
(A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding non-standard products and residues in the production / distribution / consumption.
(A1) A process for standardizing the production / distribution / consumption information and the residue / non-standard information, and
(B) The process of inputting demand-related information for food and drink,
(B1) The process of standardizing the demand-related information and
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material so as to conform to the standards of A1 and B1.
(E) A step of identifying residues and non-standard information generated during the provision and production of the food and drink raw materials and the production of the food and drink in a format conforming to the A1 standard.
(F) Production of foods and drinks including a step of generating information for reducing to food and drink raw materials based on the standardized residue / non-standard information so as to conform to the standards of A1, B1 and E1. -A recording medium that stores a program that causes a computer to execute a method for reducing loss in the distribution / consumption process.
(Item Y67)
The recording medium according to any one of the above items, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
(Item Y68)
The recording medium according to any one of the above items, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
(Item Y69)
The recording medium according to any one of the above items, wherein a standard value to be achieved exists in the standard.
(Item Y70)
The recording medium according to any one of the above items, wherein the relational expression is defined to achieve the standard value.
(Item Y71)
The relational expression is either optimized to minimize losses in the production, distribution and consumption process of food and drink, or set to achieve the Sustainable Development Goals (SDGs). The recording medium described in paragraph 1.
(Item Y72)
(A) Providing / Production-related information providing department that provides production / distribution / consumption information of food and drink raw materials, and residue / non-standard information on non-standard products and / or residues in the production / distribution / consumption.
(B) The Demand-related Information Providing Department, which provides demand-related information on food and drink,
(C) An optimal route moving means for identifying the optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and moving the food or drink material to the place where the food or drink is provided.
(D) The food and drink manufacturing department that manufactures the food and drink from the food and drink raw materials,
(E) A loss information identification unit that specifies residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, as necessary.
(F) A system that reduces losses in the production, distribution, and consumption processes of food and drink, including a food and drink raw material reduction unit that reduces the residue and nonstandard information to food and drink raw materials as needed.
(Item Y73)
(A) Production / distribution / consumption information of food and drink raw materials, and the provision / production-related information provision department that standardizes and provides non-standard products and / or residues related to non-standard products and / or residues in the production / distribution / consumption.
(B) The demand-related information provision department that standardizes and provides demand-related information for food and drink,
(C) An optimal route moving means for identifying the optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and moving the food or drink material to the place where the food or drink is provided.
(D) The food and drink manufacturing department that manufactures the food and drink from the food and drink raw materials,
(E) A loss information specifying unit that standardizes and specifies residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, as necessary, and is the standardized. Residue / non-standard information is standardized so as to be compatible with A and B standards.
(F) Reduce losses in the production, distribution, and consumption processes of food and drink, including the food and drink raw material reduction unit that reduces to food and drink raw materials based on the standardized residue and non-standard information, if necessary. system.
(Item Y74)
The system according to any one of the above items, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
(Item Y75)
The system according to any one of the above items, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
(Item Y76)
The system according to any one of the above items, wherein there is a standard value to be achieved in the standard.
(Item Y77)
The system according to any one of the above items, wherein the relational expression is defined to achieve the standard value.
(Item Y78)
The relational expression is either optimized to minimize losses in the production, distribution and consumption process of food and drink, or set to achieve the Sustainable Development Goals (SDGs). The system described in item 1.

(Item X1)
(A) Process of providing or producing raw materials for food and drink,
(B) A process of collecting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(C) Process of collecting needs information of recipients and consumers,
(D) A process of providing necessary substances to a shortage of recipients / consumers based on the production / distribution / consumption information, the residue / non-standard information, and the needs information. The necessary substance is provided from a food or drink raw material or a nonstandard product and / or a residue, a method for reducing loss in the production, distribution and consumption process of food and drink, including a process.
(Item X2)
The method according to item X1, wherein in the step (D), production / distribution / consumption is optimized for the entire provider / producer and the recipient / consumer.
(Item X3)
The method of item X2, wherein the optimization takes into account at least one selected from the group consisting of _{CO 2 emission reduction and distribution cost reduction.}
(Item X4)
The method of item X2 or 3, wherein the optimization is achieved using artificial intelligence (AI). (Item X5)
Item X1 to 4, wherein the residue information includes information including at least one of the residue type, generation amount, generation time, generation position information, and quality / standard, and is uploaded to the cloud. The method according to any one item.
(Item X6)
(A) Process of inputting information on provision or production of food and drink ingredients,
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(C) Process of inputting needs information for recipients and consumers,
(D) A process of calculating information on necessary substances for a shortage of recipients / consumers based on the production / distribution / consumption information, the residue / non-standard information, and the needs information. A method of providing information for reducing losses in the production, distribution and consumption processes of food and drink, including steps, wherein the required substance is provided from food and drink raw materials or non-standard products and / or residues. ..
(Item X6A) The method according to item X6, further comprising one or more features according to any one of the above items.
(Item X7)
(A) Process of inputting information on provision or production of food and drink ingredients,
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(C) Process of inputting needs information for recipients and consumers,
(D) A process of calculating information on necessary substances for a shortage of recipients / consumers based on the provision / production information, the residue / nonstandard information, and the needs information. A method of providing information for reducing losses in the production, distribution and consumption processes of food and drink, including processes, wherein the necessary substance is provided from food and drink raw materials or non-standard products and / or residues. A program that lets a computer run.
(Item X7A) The program according to item X7, further comprising one or more of the features described in any one of the above items.
(Item X8)
(A) Process of providing food and drink ingredients or inputting information on production,
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(C) Process of inputting needs information in the provided / consumer (D) Insufficient provided / consumer based on the provided / production information, the residue / nonstandard information, and the needs information. On the other hand, it is a step of calculating information on a necessary substance, and the necessary substance is provided from a food or drink raw material or a nonstandard product and / or a residue, and the production, distribution and consumption of the food and drink including the step. A recording medium that stores a program that causes a computer to execute a method that provides information to reduce loss in the process.
(Item X8A) The recording medium according to item X8, further comprising one or more features according to any one of the above items.
(Item X9)
(A) Food and beverage raw material provision / production means or unit that provides or produces food and beverage raw materials,
(B) Provision / production / production that collects production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / nonstandard information regarding nonstandard products and / or residues in the production / distribution / consumption. Residue / non-standard information collection means or unit,
(C) Provided / consumer information collecting means or unit that collects needs information in provided / consumed,
(D) A means or unit for providing necessary substances to a shortage of recipients / consumers based on the provision / production information, the residue / nonstandard information, and the needs information. A system that reduces losses in the production, distribution, and consumption processes of food and drink, including the necessary substance providing means or units, in which the necessary substances are provided from food and drink raw materials or nonstandard products and / or residues.
(Item X9A) The system of item X9, further comprising one or more of the features described in any one of the above items.
(Item X10)
(A) A process of providing production / distribution / consumption information of food and drink raw materials, and a process of providing residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(B) The process of providing demand-related information on food and drink,
(C) A step of identifying the optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and moving the food or drink material to the place where the food or drink is provided.
(D) A process for producing the food or drink from the food or drink raw material, and
(E) If necessary, a step of specifying the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, including a step of reducing the residue and non-standard information to food and drink raw materials, if necessary.
(Item X11)
The method according to item X10, wherein in (D), the food or drink raw material is powdered or pasted so as to have a desired particle size and particle size distribution, and / or is made into a food material unit having a desired standard. ..
(Item X12)
In item (D), item X10 includes specifying a recipe to be provided based on at least one of personal preference information and health nutrition information provided, and at least one of food stock stock information and available recipes. Or the method according to 11.
(Item X13)
In (F), any of items X10 to 12, which comprises pulverizing or pasting the food or drink raw material so as to have a desired particle size and particle size distribution, and / or making a food material unit having a desired standard. The method described in item 1.
(Item X13A) The method according to any one of items X10 to X13, further comprising one or more features according to any one of the above items.
(Item X13AA)
The method according to any one of claims X10 to X13A, wherein the foodstuff unit is a cartridge.
(Item X14)
(A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(B) The process of inputting demand-related information for food and drink,
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material, and
(E) If necessary, a step of specifying the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, which includes, if necessary, a step of generating information for reduction to food and drink raw materials based on the residue and nonstandard information.
(Item X14A) The method according to item X14, further comprising one or more features according to any one of the above items.
(Item X15)
(A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(B) The process of inputting demand-related information for food and drink,
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material, and
(E) If necessary, a step of specifying the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, including a step of generating information for returning to food and drink raw materials based on the residue and nonstandard information, if necessary. , A program that lets your computer run.
(Item X15A) The program of item X15, further comprising one or more of the features described in any one of the above items.
(Item X16)
(A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(B) The process of inputting demand-related information for food and drink,
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material, and
(E) If necessary, a step of specifying the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, including a step of generating information for returning to food and drink raw materials based on the residue and nonstandard information, if necessary. , A recording medium that stores programs that you want your computer to run.
(Item X16A) The recording medium according to item X16, further comprising one or more features according to any one of the above items.
(Item X17)
(A) Providing / Production-related information providing department that provides production / distribution / consumption information of food and drink raw materials, and residue / non-standard information on non-standard products and / or residues in the production / distribution / consumption, and (B) food and drink The demand-related information provision department, which provides demand-related information on goods,
(C) An optimal route moving means for identifying the optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and moving the food or drink material to the place where the food or drink is provided.
(D) The food and drink manufacturing department that manufactures the food and drink from the food and drink raw materials,
(E) A loss information identification unit that specifies residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, as necessary.
(F) A system that reduces losses in the production, distribution, and consumption processes of food and drink, including a food and drink raw material reduction unit that reduces the residue and nonstandard information to food and drink raw materials as needed.
(Item X17A) The system of item X17, further comprising one or more of the features described in any one of the above items.
The disclosure also provides:
(1) (A) Process of providing or producing raw materials for food and drink,
(B) A process of collecting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
Based on (C) the process of collecting needs information in the recipient / consumer (individual and / or company), (D) the production / distribution / consumption information, the residue / non-standard information, and the needs information. Including a step of providing necessary substances to a shortage of recipients / consumers, the necessary substances being provided from food and drink raw materials or non-standard products and / or residues. A method to reduce losses in the production, distribution and consumption processes of food and drink.
(2) The method according to item 1, wherein in the step (D), production / distribution / consumption is optimized for the entire provider / producer and recipient / consumer.
(3) The method according to any one of the above items, wherein the optimization is carried out in consideration of at least one selected from the group consisting of _{CO 2 emission reduction and distribution cost reduction.}
(4) The method according to any one of the above items, wherein the optimization is achieved using artificial intelligence (AI).
(5) The above item, wherein the residue information includes information including at least one of the residue type, generation amount, generation time, generation position information, and quality / standard, and is uploaded to the cloud. The method according to any one of the above.
(6) (A) Process of inputting information on provision or production of food and drink ingredients,
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
Based on (C) the process of inputting needs information in the recipient / consumer (individual and / or company), (D) the production / distribution / consumption information, the residue / non-standard information, and the needs information. The process of calculating information about necessary substances to the shortage of recipients / consumers, the necessary substances being provided from food and drink raw materials or non-standard products and / or residues. A method of providing information to reduce losses in the production, distribution, and consumption processes of food and drink, including.
(6A) The method according to item 6, further comprising one or more features according to any one of the above items.
(7) (A) Process of inputting information on provision or production of food and drink ingredients,
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(C) The process of inputting the needs information of the recipient / consumer (individual and / or company), (D) Insufficient based on the provision / production information, the residue / nonstandard information, and the needs information. The step of calculating information about a necessary substance to the recipient / consumer who is providing the necessary substance, including the step of being provided from a food or drink raw material or a nonstandard product and / or a residue. A program that allows a computer to execute a method of providing information to reduce losses in the production, distribution, and consumption processes of food and drink.
(7A) The program according to item 7, further comprising one or more features according to any one of the above items.
(8) (A) Process of providing food and drink raw materials or inputting information on production, (B) Production, distribution, and consumption information of food and drink raw materials in the process of provision or production, and specifications in the production, distribution, and consumption. The process of inputting residue / non-standard information regarding foreign products and / or residues,
(C) Process of inputting needs information in the provided / consumer (individual and / or company) (D) Insufficient based on the provided / production information, the residue / nonstandard information, and the needs information. A step of calculating information about a necessary substance to a recipient / consumer, the necessary substance is provided from a food or drink raw material or a nonstandard product and / or a residue, including a step of eating and drinking. A recording medium that stores a program for causing a computer to execute a method for providing information for reducing losses in the production, distribution, and consumption processes of goods.
(8A) The recording medium according to item 8, further comprising one or more features according to any one of the above items.
(9) (A) Food and drink raw material provision / production means or unit that provides or produces food and drink raw materials,
(B) Provision / production / production that collects production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / nonstandard information regarding nonstandard products and / or residues in the production / distribution / consumption. Residue / non-standard information collection means or unit,
(C) Provided / consumer information collection means or unit that collects needs information of the provided / consumer (individual and / or company).
(D) A means or unit for providing necessary substances to a shortage of recipients / consumers based on the provision / production information, the residue / nonstandard information, and the needs information. A system that reduces losses in the production, distribution, and consumption processes of food and drink, including the necessary substance providing means or units, in which the necessary substances are provided from food and drink raw materials or nonstandard products and / or residues.
(9A) The system according to item 9, further comprising one or more features according to any one of the above items.
(10) (A) A process for providing production / distribution / consumption information of food and drink raw materials and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(B) The process of providing demand-related information on food and drink,
(C) A step of identifying the optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and moving the food or drink material to the place where the food or drink is provided.
(D) A process for producing the food or drink from the food or drink raw material, and
(E) If necessary, a step of specifying the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and (F) If necessary, the residue / non-standard information. A method for reducing losses in the production, distribution, and consumption processes of food and drink, including the process of returning to food and drink raw materials based on the above.
(11) The method according to item 10, wherein in (D), the food or drink raw material is powdered so as to have a desired particle size and particle size distribution, and / or a cartridge having a desired standard is obtained.
(12) In the above (D), the recipe to be provided is specified based on at least one of the personal preference information and the health nutrition information provided and at least one of the food stock stock information and the available recipes. , Item 10 or 11.
(13) Any of items 10 to 12, wherein in the above (F), the food or drink raw material is powdered so as to have a desired particle size and particle size distribution, and / or a cartridge having a desired standard is obtained. The method described in paragraph 1.
(13A) The method according to any one of items 10 to 13, further comprising one or more features according to any one of the above items.
(14) (A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(B) The process of inputting demand-related information for food and drink,
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material, and
(E) If necessary, a step of specifying the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, which includes, if necessary, a step of generating information for reduction to food and drink raw materials based on the residue and nonstandard information.
(14A) The method according to item 14, further comprising one or more features according to any one of the above items.
(15) (A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(B) The process of inputting demand-related information for food and drink,
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material, and
(E) If necessary, a step of specifying the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, including a step of generating information for returning to food and drink raw materials based on the residue and nonstandard information, if necessary. , A program that lets your computer run.
(15A) The program of item 15, further comprising one or more of the features of any one of the above items.
(16) (A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(B) The process of inputting demand-related information for food and drink,
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material, and
(E) If necessary, a step of specifying the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, including a step of generating information for returning to food and drink raw materials based on the residue and nonstandard information, if necessary. , A recording medium that stores programs that you want your computer to run.
(16A) The recording medium according to item 16, further comprising one or more features according to any one of the above items.
(17) (A) Providing / Production-related information providing department that provides production / distribution / consumption information of food and drink raw materials, and residue / non-standard information on nonstandard products and / or residues in the production / distribution / consumption.
(B) The Demand-related Information Providing Department, which provides demand-related information on food and drink,
(C) An optimal route moving means for identifying the optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and moving the food or drink material to the place where the food or drink is provided.
(D) The food and drink manufacturing department that manufactures the food and drink from the food and drink raw materials,
(E) A loss information identification unit that identifies residues and nonstandard information generated during the provision and production of food and drink raw materials and the production of the food and drink, as necessary.
(F) A system that reduces losses in the production, distribution, and consumption processes of food and drink, including a food and drink raw material reduction unit that reduces the residue and nonstandard information to food and drink raw materials as needed.
(17A) The system according to item 17, further comprising one or more features according to any one of the above items.

In the present disclosure, it is intended that the above one or more features may be provided in a further combination in addition to the specified combinations. Further embodiments and advantages of the present disclosure will be appreciated by those skilled in the art upon reading and understanding the following detailed description as necessary.

This disclosure includes (1) primary industries such as agriculture and livestock industry (production sites), (2) storage and transportation of agricultural products, (3) processing sites, (4) distribution (markets, retail, supermarkets, etc.) sites, (5). Since the shipment (production) amount and the arrival (purchase) amount are estimated individually in each of the food service industry and (6) the site of consumption such as households, the actual required amount and consumption amount of the entire region generated are calculated. Improve the situation where it is operated without an accurate grasp. This disclosure improves the situation in which a food chain that allows surplus as a whole is operated as a result, including business customs in the manufacturing, wholesale and retail industries (so-called "one-third rule").

In this disclosure, there are not many cases where the transaction volume at each base is accurately grasped (predicted) based on scientific grounds, and transactions are empirically and ad hoc according to the production volume, price, etc. at the time of transaction. Improve the situation.

This disclosure is because the IoT distribution network of agricultural products and residues is operated independently, and the range of the food chain covered by the current system is limited by series, region, etc. Realize the reduction of food loss that has occurred in the resulting society as a whole.

FIG. 1 is a diagram showing an example of an IoT-AI logistics solution. FIG. 2 is a diagram showing an example of the configuration of the automatic cooker 100 of the present disclosure. FIG. 3 is a diagram illustrating an outline of a DB that collects and integrates information on nutritional components, functional components, human functional evidence, and safety of agricultural and forestry products and their processed products.

Hereinafter, the present disclosure will be described while showing the best form. Throughout the specification, it should be understood that the singular representation also includes its plural concept, unless otherwise stated. Therefore, it should be understood that singular articles (eg, "a", "an", "the", etc. in English) also include the plural concept unless otherwise noted. It should also be understood that the terms used herein are used in the meaning commonly used in the art unless otherwise noted. Thus, unless otherwise defined, all terminology and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. In case of conflict, this specification (including definitions) takes precedence.

This disclosure uses various network cooperation platforms to build a distribution network that includes not only agricultural products but also residues, and controls and optimizes distribution throughout the food chain (greenhouse gas (eg, CO ₂ ) emissions). (Reduction, reduction of distribution costs), optimization of loss in the production, distribution and consumption processes of food and drink, and easy realization of SDGs.

In the system of this disclosure, IoT and AI are used to produce agricultural and livestock products (including information acquired by Jibie), the amount of residue generated, real-time sensing information on the quality of agricultural products and residues, track operation information, and residue processing. By collecting and analyzing a wide range of data such as acceptance information, consumption at each base, weather information and traffic (logistics) information, and centrally operating it, logistics can be optimally controlled without waste. In addition, it enables production during transportation by trucks, ships, railroads, etc. (cultivation of fresh crops that grow in a short period of time such as radish sprouts, and "live" transportation in which crops in the process of growth are transferred and cultivated for finishing). It works.

The "IoT-AI Logistics Solution" disclosed in this disclosure shall be used in combination as necessary together with the two cases of "new ingredients and processing restoration equipment" and "on-site supply and demand system" submitted on the same date. It is understood that these applications can be incorporated herein by reference as they can provide a tough and supple food value chain system.

By using this disclosure, we can contribute to the achievement of Sustainable Development Goals (SDGs) and targets. Sustainable Development Goals (SDGs) and targets include: (From "Transforming Our World: The 2030 Agenda for Sustainable Development" (Ministry of Foreign Affairs)).
Goal 1. Goals to end all forms of poverty everywhere 2. 3. Goals to end hunger, achieve food security and nutritional improvements, and promote sustainable agriculture. Goals to ensure healthy lives and promote welfare for all people of all ages 4. 4. Goals to ensure inclusive, fair and quality education for all and to promote lifelong learning opportunities. Goals to achieve gender equality and empower all women and girls 6. Goals to ensure water and sanitation availability and sustainable management for all 7. Goals to ensure access to cheap, reliable and sustainable modern energy for all 8. 9. Goals to promote inclusive and sustainable economic growth and full and productive employment and rewarding human employment (decent work) for all. Goals for building resilient infrastructure, promoting inclusive and sustainable industrialization, and promoting innovation 10. Goals to correct inequality within and between countries 11. Goals for inclusive, safe, resilient and sustainable cities and human settlements 12. Goal to secure sustainable production and consumption form 13. Take urgent measures to mitigate climate change and its impacts *
Goal 14. Goals for conserving and sustainable use of oceans and marine resources for sustainable development 15. Goals to protect and restore terrestrial ecosystems, promote sustainable use, manage sustainable forests, combat desertification, and prevent and restore land degradation and prevent biodiversity loss. Goal 17. Promote a peaceful and inclusive society for sustainable development, provide access to justice for all, and build effective and accountable inclusive institutions at all levels. Strengthen implementation measures for sustainable development and revitalize global partnerships

The present disclosure targets all of these goals, but in one example, the use of the present disclosure can contribute to the achievement of goals 1-3, 7, 12 and 15.

The definitions and / or basic technical contents of terms particularly used in the present specification will be described below as appropriate. It should be noted that although a plurality of terms may be used, those skilled in the art will understand that these terms may be used interchangeably as defined below.

(Definition of terms)
As used herein, the term "food and drink" is used in the broadest sense, and refers to any edible object that an animal (including a human) needs for life support, and refers to the state when the animal eats. As expected. Food and drink includes all concepts such as foodstuffs, foods, drinks, feeds and foods. It is used interchangeably with "food", and the term "food" in this specification is synonymous with "food and drink".

As used herein, the term "food and drink component" includes any component that constitutes food and drink, and includes, for example, six major nutrients (protein, carbohydrate, fat, mineral, vitamin, dietary fiber), taste component, and aroma component. It contains a taste and aroma functional component such as a functional component (for example, a biological adjustment function such as β-glucan), and the food and drink itself is also included in the food and drink component (in the sense of 100%). As used herein, the term "nutrient component" is understood to include six major nutrients (protein, carbohydrate, fat, mineral, vitamin, dietary fiber). If necessary, one, two, three, four, or five of them may be analyzed among the nutritional components (for example, proteins, carbohydrates, and fats may be analyzed. Not limited to.).

Information on foods and drinks and foodstuff components used in the present specification can be found in, for example, a functional food database search (https://db.plusaid.jp/foods) and a food ingredient database (https://fooddb. mext.go.jp/), health food safety / effectiveness information site (https://hfnet.nibiohn.go.jp/), etc. can be taken into consideration, and standardized while referring to this information. It is possible to construct a foodstuff unit such as a database.

In the present specification, the "taste component" includes a taste component, a scent component, and a functional component.

In the present specification, the "taste component" refers to any component related to taste. "Taste" here is a broad sense of taste, with the five basic tastes of sweet, bitter, salt, acid, and umami, and some oral sensations that are not included in the basic taste, that is, pungent, astringent, harsh, and fat. Includes rich taste and temperature sensation. The main taste components of sweetness are sucrose, fructose, and glucose, the main taste component of salty taste is salt, and the main taste components of acidity are acetic acid (vinegar) and inosinic acid (apple). , Citrate (citrus), lactic acid (yogurt), caffeine, limonade, etc. are the main taste components of bitterness, and glutamic acid (konbu, etc.), inosinic acid (bonito flakes) are the main taste components of umami. , Boiled), guanylic acid (dried bonito, mushrooms), etc. The main ingredients of pungent taste are capsaicin (chili pepper), gingerol (ginger), etc., the astringent taste is tannin (green tea), shibuol (astringent persimmon), and the harsh taste is homogentidic acid (bamboo shoot), shuic acid (spinach) and so on. In addition, fat taste, rich taste, and temperature sensation are involved in palatability such as enhancement / suppression of taste and aroma and refreshing sensation. The main component of fat taste is fatty acid, the rich taste is Maillard reaction product, and the temperature sensation is There are capsaicin (chili pepper) and menthol (hakka). Also called a seasoning ingredient.

In the present specification, the "scent component" means any component that appeals to the sense of smell.

In the present specification, the "functional component" or "functional component" is a component other than a nutrient (nutrient component) and is effective in preventing aging, suppressing carcinogenesis, preventing hypertension, improving immunity, and the like. It refers to any component, and examples thereof include dietary fiber, polyphenols, amino acids, oligosaccharides, lecithin, xylitol, ascorbic acid, carotenoids, sulfur compounds and the like. Functional ingredients may partially overlap with nutritional ingredients, but the differences are not essential for the purposes of this disclosure. In the present specification, nutritional components or nutrients include carbohydrates (sugars), proteins, fats, vitamins, and minerals.

As used herein, the term "raw material" is used in the usual sense in the art and refers to any material that is the source of an object to be manufactured. Usually, when it comes to raw materials for foods and drinks or food and drink components, the raw materials are often different from those after processing because they are often processed when they are made into foods and drinks or food and drink components. The ingredients of the food or drink or food and drink component may be the same as the food or drink or food and drink component, as they may not be processed or may not change when processed, and therefore, in this specification, the food or drink or food and drink. It is understood that the raw materials of the product components include foods and drinks or food and drink components.

In the present specification, "powdering" is used in the usual meaning in the art and is also called pulverization, and refers to a process of pulverizing a certain substance. Examples of the pulverization include ordinary crushing techniques (for example, mortar type crusher, roll type crusher, impact type crusher, air flow type crusher, bead type crusher, etc.). At the time of pulverization, the particle size of the powder material can be controlled by various techniques such as pretreatment (freezing, drying), pulverization, classification, and granulation. By devising pulverization, even powders of the same material have physical characteristics (adjustment of strength and weakness of texture, taste, aroma, etc.), processing suitability (viscosity, dispersibility, melting point, etc.), and internal behavior (absorption of nutritional components) depending on the particle size. There is a possibility that the sex, etc.) can be controlled variably. The pretreatment refers to a step of treating the fruits and vegetables so that they can be easily crushed. For example, once the fruits and vegetables are frozen and thawed, the cells are partially destroyed, so that the cells are dried quickly and the crushability is improved. Alternatively, there is also a pattern in which the product is dried after freezing and grinding. In any case, the freezing treatment can reduce the drying and crushing costs.

In the present specification, "dry" and "low water content" mean that when used for foods and drinks, the water content is low enough to be stored for a long period of time at room temperature. Specifically, powder or granular material of about 20% or less, preferably about 15% or less, more preferably about 10% or less can be mentioned.

In the present specification, "powder and granular material" includes "powder" and "granular material". Usually, the powder (body) is smaller than the grain (body), and the grain (body) is large enough to distinguish its shape with the naked eye.

As used herein, the term "powder" is used in its ordinary meaning as used in the art, it referred to as having a particle size of 10- ^{9 m} from 10- ^{4 m.}

As used herein, "granular" refers to larger than "powder" generally refers to a 10- ^{2 m} of size of 10- ^{4 m.} “Granulated products”, which are powders processed into granules, are also usually included in the range of granules.

In the present specification, the “foodstuff unit” refers to a foodstuff that is a material for printed foods and drinks manufactured by a 3D food printer and can be thought of as a unit, and is typically a cartridge or a liquid filled in a cartridge. , Food and drink raw materials or contents including powders, powders, or pastes, and foods and drinks themselves which are materials of the food and drink raw materials or contents. In the present specification, the term "food and drink unit" is used as a synonym.

In the present specification, the term "cartridge" is defined as a device / part that can be freely replaced. In the present specification, a standardized content (for example, a raw material for a food or drink component or a powder or paste thereof) is defined. Etc.) means any container that houses it. The form is not limited, but for example, a cartridge of a printer is assumed, but the present invention is not limited to this, and for example, it may be in the shape of a normal bag. Information about the contents is attached to the cartridge. Such information may be affixed as a label, or may be indirectly searchable by a QR code (registered trademark) or the like. The term "cartridge" may or may not include the contents, and unless otherwise specified, the present specification is intended to include both, and in a narrow sense, only the contents containing no contents. One of ordinary skill in the art can understand whether to refer to either or both depending on the context. When the "cartridge" is intended to contain contents, it may be referred to as a "cartridge with contents", and when it is intended to contain no contents, it may be referred to as a "cartridge without contents". Used interchangeably herein as a "food cartridge".

The cartridges of the present disclosure can be filled with food or drink raw materials or contents containing liquids, powders, powders, or pastes, and are set and printed in a 3D food printer for producing printed foods and drinks. Inject food and drink raw materials including powders, powders, or pastes that are materials for food and drink. The cartridges of the present disclosure can be individually manufactured for each food and drink and / or for each shape (powder, powder, or paste) thereof, and when manufacturing printed food and drink, a 3D food printer is used. Necessary food and drink raw materials are ejected from the various cartridges that have been set.

In the present specification, a "library" of a "cartridge" or a "foodstuff unit" is an assembly composed of two or more different cartridges or foodstuff units, and in the case of a cartridge, the "desired standard" for the cartridge is constant. A set that is satisfied by the existence of a plurality of them.

The function of the cartridge is to standardize and standardize food and drink materials (typically, powder materials), making it easy to manufacture in all 3D printers and home appliance cooking. In addition to powder standard information, big data such as the original three-dimensional structure / component distribution information, health / preference information, and recipe information of foodstuffs is converted into 3D design drawings that meet individual needs using an AI analysis app, and that data. Can be downloaded to an automatic cooker including a 3D printer and rebuilt. Therefore, this information may be attached directly or indirectly to the cartridge.

In the present specification, the "desired standard" for a cartridge means information required based on the use of the cartridge (for example, manufacturing of food and drink, manufacturing of bait, etc.). The parameters subject to the standard include, for example, the standard of food and drink components (nutrient component, functional component, etc., β-glucan in the example of FIG. 1), the water standard, the safety (for example, the number of bacteria) standard, and the particle size. The range of various standards or standard values such as the standard of the above, the standard of the particle size distribution, the standard of the melting point, the standard of the expiration date, etc. is assumed (see FIG. 1). If the content contained in the cartridge is a food or drink or a raw material thereof, the labeling of the food and drink components may be qualitative. These standards may be displayed as labels such as QR codes (registered trademarks) and barcodes. Control of the particle size and particle size distribution of the powder is of utmost importance because the properties of the powder (fluidity, water absorption, processability, mixability with other materials, etc.) vary greatly depending on the particle size and particle size distribution. Furthermore, since the properties of the powder are significantly changed by chemically modifying the surface of the powder, a combination with the surface chemical modification can be preferably considered.

In the present specification, "processing" of "food and drink components" is interpreted in a broad sense, and includes, for example, fermentation, drying, crushing, etc. of food and drink components. When the techniques of the present disclosure use powders, they may include the processes required to obtain the powders.

In the present specification, the "target to be provided" means a target to which food and drink are provided. For example, in the case of food and drink in a narrow sense, a human being (individual, etc.) is targeted, and in the case of feed and food, a pet, etc. Livestock animals, etc. can be targeted.

In the present specification, "structural information of food and drink" refers to arbitrary information regarding the composition of food and drink, for example, component content, component composition, three-dimensional structure, component distribution, and each partial structure (component composition in the component composition and the like). (Including three-dimensional structure, etc.), etc. Structural information of foods and drinks is information necessary for reproduction cooking processing of 3D foods, for example, using advanced technology such as MRI, certain foods (for example, raw fruits and heat-processed thick-fried tofu). Etc.), the three-dimensional structure and component distribution information have been converted into big data, and the nutritional or bioregulatory functions of nutritional components and functional components have also been published through mouse, cohort, human intervention tests, etc., and these data have been published. It has been digitized.

In one exemplary example, for example, in order to reproduce raw apples and lettuce from flour, it cannot be reproduced without measurement data on the three-dimensional structure, component distribution, seed position, etc. of the original material. In addition, even processed products such as tofu and konjac have a uniform structural structure, so even if they are not three-dimensional, three-dimensional construction is possible to some extent if there are several two-dimensional slice images. In addition, for foods that can be eaten raw or cooked, both information is required (for example, radish salad and oden radish, saury sashimi and grilled salt, Argentine shrimp sashimi and tempura have a structural structure in the cooking form. change).

Food and beverage ingredient information is available in food ingredient databases and the like. However, the real three-dimensional structure and component distribution measured by advanced analytical instruments such as MRI are only partially published in papers for some foodstuffs, and the measurement technology will evolve in the future, and big data for each foodstuff will be in the cloud. If gathered above, information comparable to 4K resolution may be available. Usually, a simulation image calculated from a photographic image such as the appearance or cross section of a food material / processed product can be used as a recipe for reproducing raw food materials in 3D or cooking a processed product, but the present invention is not limited to this.

In the present specification, the information regarding the "subject to be provided" includes arbitrary information regarding the subject to be provided, and is subjective information (that is, information regarding preferences such as likes and dislikes) and objective information (for example, information regarding a disease-affected state). Information on health such as) and. The health information of the recipient includes, for example, a diabetic preliminary group, the rank of an individual, and the like, and the preference information of the recipient includes, for example, a nostalgic taste. When these are put together, it can be extracted as information on the diabetic reserve group such as salt content and sugar mass and the amount of components affecting health. For example, in the case of a diabetic reserve group, selection of foodstuffs that can be expected to be effective for the reserve army may be performed (refer to the functional agricultural product database being prepared by the applicant).

If the recipient is livestock, subjective information may be obtained from the breeder's observation records. The subjective information may include living information (including stress degree, wake-up time, sleep time, etc.).

The objective information of the target to be provided may include data such as the environment (humidity and temperature) in which the target lives, illness, and vaccine usage history.

In the present specification, "recipe information" refers to information on an arbitrary formulation method that is a candidate for food and drink to be manufactured. The recipe information includes information such as the type and amount of raw materials, cooking procedure, and processing information when a 3D printer, a processing cooker, an automatic cooker, or the like is used. The recipe information is retained as data of what is theoretically possible, and based on this, it is also provided as data selected from the structural information of the food and drink provided and the information on the foodstuff unit such as the cartridge. In such a case, only the recipe information that can be used based on the constraint conditions will be provided.

For food unit units (for example, cartridges) that are standardized in the recipe information and are on the market, standard recipe programs for each type and model of the automatic cooker are stored on the cloud and can be downloaded and used. In addition, the original recipe program developed independently at home can be saved on the cloud, and if another person owns the same model, the program can be downloaded (paid or free). In addition, the standard recipe program may have information centrally aggregated in one of the databases, or may be provided in a distributed manner such as for each region so that local optimization can be achieved.

In the present specification, the "3D printer" is also referred to as a "3D food printer" and refers to a printer for realizing a three-dimensional structure for processing and manufacturing food and drink. For example, a 3D laser hood printer developed by Columbia University's Jonathan Brutinger can be used in this disclosure. Such a 3D printer is a paste made from grains such as wheat, potatoes and rice, vegetables, fruits and various mixed foods, and realizes the same function as a general 3D food printer that has already begun to spread. be able to. In this printer, the paste is extruded and the foodstuffs printed in the desired shape are directly cooked by laser irradiation. In the present disclosure, powder may be used instead of paste. One of the characteristics of the foodstuff unit (for example, cartridge) of the present disclosure is that it is standardized or "with information". As a result, it is possible to freely design and manufacture foods and drinks of a desired standard based on the information attached to the foodstuff unit (for example, the cartridge).

In a preferred embodiment, the 3D printer uses the powder as a food material unit such as a cartridge. In this case, a) reconstitute foods and foodstuffs with powders / granules and liquids such as water, and gases such as bubbles, and b) optimally control the combination of powders, the amount of liquids and gases added, and the timing. c) Discharging and stacking from a predetermined small nozzle, self-assembling and thinning by surface tension or spin coating, and reconstructing foods and foodstuffs by combining processes such as dispersing components by nano / microemulsion and fine bubbles. Then, in the operation stage of d) c), heat and cool as necessary to reconstruct the food and ingredients into an edible size while cooking and transforming a small part of the raw materials.

In the present specification, the "automatic cooker" means a device in which a desired food or drink is automatically processed and manufactured according to a command when a user commands the command. Usually, it is composed of a raw material providing unit and a manufacturing / processing unit. In the present disclosure, the raw material providing unit has a structure in which a combination library of foodstuff units such as food and drink component cartridges can be provided or can be provided later, and a 3D printer may be provided in the manufacturing rear part. It is normal, but not limited to this.

In the present specification, the "chef machine" is a form of an automatic cooker, which is described in FIG. 2 and the like.

In the present specification, the "kit" usually refers to a unit in which parts to be provided (for example, a foodstuff unit such as a cartridge) are provided by dividing into two or more sections. If multiple cartridges are provided, they may be provided as this kit. Such kits preferably include instructions or instructions describing how to use the provided parts (eg, food and beverage components) or how to use a 3D printer. It is advantageous to have.

In the present specification, the "instruction" describes the method for using the present disclosure to the user. This instruction contains language that directs how to use this disclosure. If necessary, this instruction may be provided by the regulatory agency of the country in which this disclosure is implemented (eg, Ministry of Health, Labor and Welfare or Ministry of Agriculture, Forestry and Fisheries in Japan, Food and Drug Administration (FDA), Department of Agriculture (USDA) in the United States. ) Etc.), and it is clearly stated that it has been approved by the regulatory agency. Instructions may be provided in paper media, but are not limited to, and may also be provided in the form of, for example, electronic media (eg, homepages provided on the Internet, e-mail, SNS, simple messages, etc.).

In the present specification, "production / distribution / consumption information" refers to any information related to the production, distribution, and consumption of a product or its processed product or variable product. Production / distribution / consumption information includes the quantity of products produced, the quality of products produced (including freshness information), the price of products produced, the place of production, distribution channels, the time required for distribution, and the time of distribution. Temperature, consumption amount, consumption time, etc. can be mentioned.

In the present specification, "residue / non-standard information" refers to information on non-standard products and / or residues in production / distribution / consumption, and is a raw material for food and drink (including not only agricultural and livestock products but also marine products). And food and drink, which are not in the distribution channel for various reasons, and information on the residue of food and drink raw materials. The residue is a residue of food and drink raw materials, and examples thereof include residues that can be generated during molding (for example, standardization), and non-standard ones do not conform to the standard. For example, food and drink raw materials and food and drinks that do not meet the standards for sale and may be discarded because they do not follow the sales route.

In the present specification, "needs information" refers to information on demand in production, distribution, and consumption by recipients / consumers (including individuals and / or companies (including countries)), depending on the position. It varies and can be the raw material itself, an intermediate raw material, or the final cooked product.

In the present specification, "demand-related information" refers to information related to arbitrary demand, refers to arbitrary demand in distribution, etc., and is not limited to information caused by natural persons, but includes organizations, corporations, machines, and the like. Say something. Therefore, the demand-related information includes not only the demand of the recipient / consumer but also other information, and is not limited to that of a natural person.

In this specification, "production / distribution / consumption information", "residue / non-standard information", "needs information", "demand-related information", etc. can be standardized. The standardization can be appropriately set according to the entity to be standardized, and the standard value can be set.

In the present specification, the "standard value" means an arbitrary value set as a goal to be achieved in a certain standard. The standard value may be a single value or may be defined as a range of values. When the standard value is a width, it may be referred to as a standard range, but in the present specification, the standard value is defined as including the standard width.

In the present specification, "paste" refers to a paste-like substance in which particles are suspended in a liquid. The paste can be obtained, for example, by grinding or grinding some or all of the organism, as well as by suspending the organism-derived particles in a liquid.

In this specification, "printed food and drink" means food and drink manufactured by a 3D food printer. Used compatible with "printed foods".

As used herein, "about" refers to ± 10% of the value indicated, unless expressly stated otherwise.

(Preferable embodiment)
The preferred embodiments of the present disclosure will be described below. It is understood that the embodiments provided below are provided for a better understanding of the present disclosure and that the scope of the present disclosure should not be limited to the following description. Therefore, it is clear that a person skilled in the art can make appropriate modifications within the scope of the present disclosure in consideration of the description in the present specification. It is also understood that the following embodiments may be used alone or in combination.

(Logistics network solution)
This disclosure uses the WAGRI data linkage platform of the Organization to build a distribution network that includes not only agricultural products but also residues, and controls and optimizes distribution throughout the food chain (greenhouse gases (for example, CO _2). ) Reduce emissions and reduce distribution costs). In the system of this disclosure, using IoT and AI, production of agricultural and livestock products (including acquisition information of game), amount of residue generated, real-time sensing information of quality of agricultural products and residues, track operation information, acceptance of residue processing By collecting and analyzing a wide range of data such as information, consumption at each base, weather information and traffic (logistics) information, and centrally operating it, logistics can be optimally controlled without waste. Furthermore, it enables production during transportation by trucks, ships, railroads, etc. (cultivation of fresh crops that grow in a short period of time such as radish sprouts, and "live" transportation in which crops in the process of growth are transferred and cultivated for finishing). It solves the problem and brings about a remarkable effect.
Therefore, in one aspect, the present disclosure includes (A) a step of providing or producing a food or drink raw material (including not only agricultural and livestock products but also marine products, etc.), and (B) a food and drink in the process of providing or producing. The process of collecting production / distribution / consumption information of raw materials and residue / non-standard information on non-standard products and / or residues in the production / distribution / consumption, (C) Provided / consumers (individuals and / or companies) (Including the country, etc.)), and (D) the production / distribution / consumption information, the nonstandard product and / or the residue / nonstandard information, and the need information. A step of providing necessary substances to a shortage of recipients / consumers based on the above, wherein the necessary substances are provided from food and drink raw materials or non-standard products and / or residues. Provide a method for reducing loss in the process of production, distribution and consumption of food and drink, including, or a method for optimizing the production, distribution and consumption of food and drink. In some embodiments, the production / distribution / consumption information may include information necessary for ensuring information accuracy in distribution, for example, food yield information and supply amount information. In some embodiments, surplus fresh food may be included as a non-standard product and / or residue.

It is understood that the process of providing or producing raw materials for food and drink refers to all steps of providing, supplying or producing raw materials for all food and drink, including agricultural and livestock products and marine products.

Production / Distribution / Consumption Information and Residual Residues In the process of collecting non-standard information, production / distribution / consumption information of food and drink raw materials in the process of provision or production, and non-standard products and / or residues in the production / distribution / consumption. It is understood that any step can be covered as long as it can provide residue / non-standard information about.

The process of collecting needs information can be any step as long as the needs information of the recipient / consumer (for example, an individual and / or a company) can be collected.

The process of providing the necessary substances is based on the production / distribution / consumption information, the nonstandard product and / or the residue / nonstandard information, and the needs information, to the insufficient recipient / consumer. On the other hand, it is understood that any step is included as long as the required substance can be provided.

In one embodiment, step (D) may further optimize production / distribution / consumption for the entire provider / producer and recipient / consumer.

In one aspect, the disclosure is
(B) A process of collecting production / distribution / consumption information of food and drink raw materials and residue / non-standard information on nonstandard products and residues in the production / distribution / consumption, (B1) production / distribution / consumption information and A step of standardizing the residue / non-standard information, (C) a step of collecting needs information in the provided / consumer, and (C1) a step of standardizing the needs information, which are standardized. Needs are standardized to be compatible with the B1 standard: processes, (D) the standardized production / distribution / consumption information, the standardized residue / non-standard information, and the standard. It is a process of standardizing and calculating the shortage in the provided / consumer based on the provided needs information, and providing the necessary substance to the provided / consumer based on the standard. The necessary substance is provided from a food or drink raw material or a nonstandard product and a residue, and provides a method for reducing loss in the production, distribution and consumption process of food and drink, including a process.

One important point in this aspect of the present disclosure is that standardization can easily reduce losses in the production, distribution, and consumption processes of food and drink, or achieve the goals of SDG.

In order to facilitate standardization, it may be advantageous to have compatibility between the parameters to be standardized (for example, needs information, residue / non-standard information, production / distribution / consumption information, etc.). .. By providing compatibility, it is possible to perform calculations by simple calculations, and data processing by data science can be facilitated. Such compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility. Such relational expressions can be easily compatible by preparing a standard format in advance. Alternatively, compatibility can be achieved by learning and calculating with artificial intelligence using various data that are the premise of the relational expression. You may combine these plurality of methods. Compatibility may be achieved, for example, by exchanging data in a unified format for each unit of physical property values such as particle size, viscosity, and density. Alternatively, it can be achieved by statistically standardizing the population data of each physical property value (mean value: 0, variance: 1) and exchanging them. Furthermore, it can be achieved by a method in which AI automatically recognizes each physical property parameter and automatically standardizes and utilizes it.

Here, in the standard adopted in the present disclosure, there is a standard value to be achieved in one embodiment. Such standard values include those stipulated by law (for example, the Food Sanitation Law), as well as the amount determined by research results that are considered to be nutritionally or medically appropriate. Information related to food safety such as food poisoning and allergies is stipulated by the Food Sanitation Law and complies with the standards. In addition, it is conceivable to utilize voluntary standards set by manufacturers of powder and granular materials, 3D printers, etc. It is also conceivable to utilize data analyzed by the business operator, analysis data requested by a third party, simple data analyzed non-destructively on the manufacturing line, or data published in papers. In the future, platforms in these fields will be constructed, and it is expected that standardization and standardization of powders and granules and their processing suitability will be realized in a form that is easier to use. Here, in a preferred embodiment, the relational expression is defined to achieve the standard value.

In one preferred embodiment, the relational expression is optimized to minimize losses in the food and beverage production, distribution and consumption process, or is set to achieve the Sustainable Development Goals (SDGs). To.

In one embodiment, "production / distribution / consumption information of food and drink raw materials in the process of provision or production" refers to (1) in the process of production-transportation-providing of ordinary food and drink raw materials of agricultural products and marine products. Physical information such as type, quantity, position, and condition, (2) quality information such as shape, color, and freshness, (3) value information on fiber, calories, contained elements, and unit price as organic materials, (4) It means wear information of quality and value wear rate under specific storage conditions.

As a standard of quantity, for example, a certain 3D printer has an inner diameter of 5 mm at the tip of a nozzle, and when a paste is used, only a paste having a viscosity of 600-300 MP · s is supported. In such a case, if the above-mentioned physical digital information is given to the powder or the paste in advance, matching of the matching cartridge becomes easy, and in fact, when the powder is molded by the device, the eyes are formed by the nozzle. Trouble such as clogging can be avoided.

As value information, for example, the diabetic reserve group requests 3DP for a hamburger steak that is low in calories and can suppress an increase in blood glucose level. In this case, AI automatically selects the ingredients based on digital information such as nutrition and functional ingredients in cyberspace, and performs optimal cooking. Specifically, avoiding minced meat with a high fat content, and instead automatically selecting granules derived from soy protein and barley granules containing a large amount of β-glucan, which has been scientifically shown to suppress the rise in blood sugar level. Then, the 3D printer molds and cooks the hamburger steak whose saltiness is enhanced with seasonings other than salt.

In one embodiment, the "residue / nonstandard information in the production / distribution / consumption of raw materials for food and drink" is an organic substance in which agricultural products and marine products are discarded without being used as normal raw materials for food and drink, and production-transportation. -In the process of provision, agricultural products and marine products whose size, shape, color, and quality are not within the standard range (hereinafter referred to as non-standard products), processed cooking waste, quality deterioration parts, consumption residue, etc. in each process It means information about agricultural products and marine products (hereinafter referred to as residues) that have been produced. Specific information items include (5) deterioration information due to harmful substances, allergens, bacteria, etc., (6) restrictions on the use of raw foods, cooking required, etc., in addition to the above (1) to (4). Includes restricted information such as religious contraindications such as halal.

As for deterioration information due to harmful substances, substances such as cadmium, lead, and arsenic, which are highly toxic and easily accumulated in the body, may affect the human body due to excessive inoculation, so they are stipulated in the standards by the Food Sanitation Law. Those that are or are not specified can be mentioned. Foods may unintentionally produce harmful substances at stages such as manufacturing, processing, and storage, starting from raw materials.
There are mold venom, which is a metabolite produced by mold, and histamine produced from free histidine contained in seafood, and these can also be included.
The allergen information includes displaying whether or not a substance harmful to the human body such as an allergen substance is mixed.

Labels containing allergen substances are for safety and security for allergic patients, such as eggs, milk, wheat, peanuts, shrimp, buckwheat, crab, salmon roe, kiwifruit, walnuts, soybeans, bananas, yams, cashew nuts, etc. Indicates whether specific raw materials such as thigh, sesame, buckwheat, salmon roe, chicken, apple, pine, abalone, orange, beef, gelatin, and pork are used.

As degradation information by bacteria such as, for example, viable microorganisms number 100,000 / g, coliform negative, Staphylococcus aureus-negative, heat resistance bacteria: 10 ⁶ Display information such as the following, for the display and ensuring safety belongs to.

In one embodiment, when powder or granular material is used, it is difficult to identify the raw material from the appearance, so it is possible to add allergen information to the cartridge. For example, when cooking a meal for a child with wheat allergy with a 3D printer, if allergen information is given, it becomes easy to provide a meal with a powder or granular material that avoids this information.

In one embodiment, the "needs information for the recipient / consumer" is information on the needs of ordinary food and drink raw materials and non-food and drink raw materials such as feed for fish and animals and fertilizer for plants. , (7) Consumption facility information such as cafeterias, sales stores, food processing factories, feed manufacturing factories, fertilizer manufacturing factories, and (8) requirement information according to the consumption form. The requirement information in (8) is a part or all of the information in (1) to (7) above, and is mutually compatible information.

In one embodiment, digital information such as the name of the basic raw material of the waste, the disposal site, the component, the generation time, the storage temperature history, and the waste treatment process conditions such as drying can be added as the information of the food processing factory.

In another embodiment, the optimization considers at least one selected from the group consisting of _{greenhouse gas (eg, CO 2} ) emission reduction and distribution cost reduction using a life cycle assessment (LCA) method or the like. It may be carried out.

In a preferred embodiment picture, optimization may be achieved using artificial intelligence (AI), but is not limited to this. In one specific embodiment, the residue information includes the type of residue, the amount of residue, the time of occurrence, the location of occurrence, and information including at least one of the quality / standard, and is uploaded to the cloud. In addition, the residue information may be centrally aggregated in any of the databases, or may be provided in a distributed manner such as for each region so that local optimization can be achieved.

In another aspect, the present disclosure relates to a computer implementation phase, (A) a step of inputting information regarding provision or production of food and drink raw materials, and (B) production and distribution of food and drink raw materials in the process of provision or production. -The process of inputting consumption information and non-standard products and / or residues / non-standard information related to non-standard products and / or residues in the production / distribution / consumption, (C) Provided / consumers (individuals and / or) Based on the process of inputting needs information in (company), and (D) the production / distribution / consumption information, the nonstandard product and / or the residue / nonstandard information, and the needs information, there is a shortage. Producing food and drink, including the step of calculating information about the required substance to the provider / consumer, wherein the required substance is provided from the food or drink raw material or nonstandard product and / or residue. -Provide a method of providing information to reduce losses in the distribution / consumption process.

In another aspect, the present disclosure also includes (A) the process of inputting information regarding the provision or production of food and drink raw materials, (B) the production, distribution and consumption information of the food and drink raw materials in the process of the provision or production, and the said. The process of inputting residue / non-standard information regarding non-standard products and / or residues in production / distribution / consumption, (C) the process of inputting needs information of provided / consumers (individuals and / or companies), and ( D) Based on the provision / production information, the nonstandard product and / or the residue / nonstandard information, and the needs information, information on necessary substances is provided to the insufficient recipient / consumer. Information for reducing losses in the production, distribution, and consumption processes of food and drink, including the process, in which the required substance is provided from the food and drink raw material or nonstandard product and / or residue in the calculation process. Provide a program to make a computer execute the provided method. (A) to (D) can be analyzed and processed individually or in the same computer.

In yet another aspect, the disclosure relates to (A) the process of providing food or drink raw materials or inputting information regarding production, (B) the provision / production information in the process of provision or production, and the residue in the provision / production. The process of inputting the residue / non-standard information, (C) the process of inputting the needs information of the recipient / consumer (for example, an individual and / or a company), and (D) the provision / production information and the residue. It is a process of calculating information on necessary substances for the shortage of recipients / consumers based on the non-standard information and the needs information, and the necessary substances are derived from food and drink raw materials or residues. Provided is a recording medium for storing a program for causing a computer to execute a method for providing information for reducing a loss in the production, distribution, and consumption process of food and drink, including a process, which is provided. As the recording medium, any medium can be used, and in addition to the hard disk and SSD, a CD-R, a USB memory, or the like can be used.

In yet another aspect, the present disclosure comprises (A) food and beverage raw material provision / production means or production units that provide or produce food and drink raw materials, (B) provision / production information in the process of provision or production, and the provision.・ Providing to collect residue and non-standard information related to residue in production ・ Production information ・ Residue ・ Non-standard information collecting means or unit, (C) Provided ・ Need information in consumers (for example, individuals and / or companies) To be provided / consumer information to be collected Based on the means or unit for collecting information on the recipient / consumer, (D) the provision / production information, the residue / nonstandard information, and the needs information, to the insufficient recipient / consumer. The necessary substance is a means or unit for providing the necessary substance, and the necessary substance is provided from the food or drink raw material or residue, and the loss in the production, distribution, and consumption process of the food or drink including the necessary substance providing means. Provide a system to reduce.

In some aspects, the present disclosure is a process of collecting (B) production / distribution / consumption information of food and drink raw materials and residue / non-standard information on non-standard products and residues in the production / distribution / consumption. B1) The process of standardizing the production / distribution / consumption information and the residue / non-standard information, (C) the process of collecting the needs information of the recipient / consumer, and (C1) standardizing the needs information. In the process, the standardized needs are standardized so as to be compatible with the B1 standard, the process, (D) the standardized production / distribution / consumption information, and the standardized. Based on the residual / non-standard information and the standardized needs information, the shortage in the provided / consumer is standardized and calculated, and the necessary substance is obtained for the provided / consumer. A method of reducing losses in the production, distribution, and consumption processes of food and drink, including the process, in which the necessary substance is provided from food and drink raw materials or non-standard products and residues, which is a process provided based on the standard. , Provides a program to run on a computer.

In some aspects, the present disclosure is a process of collecting (B) production / distribution / consumption information of food and drink raw materials and residue / non-standard information on non-standard products and residues in the production / distribution / consumption. B1) The process of standardizing the production / distribution / consumption information and the residue / non-standard information, (C) the process of collecting the needs information of the recipient / consumer, and (C1) standardizing the needs information. In the process, the standardized needs are standardized so as to be compatible with the B1 standard, the process, (D) the standardized production / distribution / consumption information, and the standardized. Based on the residual / non-standard information and the standardized needs information, the shortage in the provided / consumer is standardized and calculated, and the necessary substance is obtained for the provided / consumer. A method of reducing losses in the production, distribution, and consumption processes of food and drink, including the process, in which the necessary substance is provided from food and drink raw materials or non-standard products and residues, which is a process provided based on the standard. , Provide a recording medium for storing a program to be executed by a computer.

In some aspects, the present disclosure is a residue / standard that collects (B) production / distribution / consumption information of food and drink raw materials and residues / nonstandard information on nonstandard products and residues in the production / distribution / consumption. External information collection department, (B1) Residue / non-standard information standardization department that standardizes the production / distribution / consumption information and the residue / non-standard information, and (C) Collects needs information of provided / consumers. Provided / Consumer Collection Department, (C1) In the process of standardizing the needs information, the standardized needs are standardized so as to be compatible with the B1 standard, provided / consumed. Based on the person standardization department, (D) the standardized production / distribution / consumption information, the standardized residue / non-standard information, and the standardized needs information. It is a provision department that standardizes and calculates shortages in consumers and provides necessary substances to the recipients / consumers based on the standards, and the necessary substances are food and drink raw materials or non-standard products. And to provide a system for reducing losses in the production, distribution and consumption processes of food and drink, including the supply section, provided from the residue.

This disclosure also relates to claims considered in another aspect in terms of system integration, including the manufacture of food and drink.

In another aspect, the present disclosure comprises (A) a process of providing production / distribution / consumption information of food and drink raw materials and residue / nonstandard information regarding nonstandard products and / or residues in the production / distribution / consumption. (B) The process of providing demand-related information on food and drink, and (C) the optimum transportation route from the place where the food and drink material is provided to the place where the food and drink are provided are specified, and the food and drink material is used as the food and drink material. The process of moving to the place of provision, (D) the process of producing the food and drink from the food and drink raw material, and (E) when providing and producing the food and drink raw material and manufacturing the food and drink as necessary. Production, distribution, and distribution of foods and drinks, including a step of identifying the residue / non-standard information generated in (F) and, if necessary, a step of reducing the residue / non-standard information to food / drink raw materials based on the information of the residue / non-standard information. Provide a method for reducing loss in the consumption process. It should be noted that (E) and (F) are not indispensable steps because the effect of reducing loss is expected in the step (C).

The present disclosure includes, in (D), powdering or pasting the food or drink raw material so as to have a desired particle size and particle size distribution, and / or making a food material unit such as a cartridge having a desired standard. Powdering or pasting and cartridges are described in detail elsewhere herein.

The present disclosure also specifies, in (D), a recipe to be provided based on at least one of the personal preference information and health nutrition information provided and at least one of the food stock information and the recipes that can be provided. Including. Foodstuff units such as cartridges are described in detail elsewhere herein.

Alternatively, in (F), the food or drink raw material is powdered or pasted so as to have a desired particle size and particle size distribution, and / or includes a food material unit such as a cartridge having a desired standard. Foodstuff units such as powdered or pasted and cartridges are detailed elsewhere herein. In some embodiments, the foodstuff unit may be a cartridge, and foodstuffs that are used frequently and frequently (especially dried powders and granules that are resistant to spoilage and deterioration) may be used in general film packaging or the like. It may be in the form, and it may be used by transferring it to a hopper of a 3D printer or an open type built-in cartridge each time.

In another aspect, the present disclosure includes (A) a step of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding non-standard products and residues in the production / distribution / consumption, and (A1. ) A process for standardizing the production / distribution / consumption information and the residue / non-standard information, (B) a process for inputting demand-related information for food and drink, and (B1) a process for standardizing the demand-related information. And (C) a step of specifying the optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided. And (D) a step of generating information for producing the food or drink from the food or drink raw material so as to conform to the standards of A1 and B1, and (E) provision and production of the food and drink raw material and the said. To identify the residue / non-standard information generated during the production of food and drink in a format that conforms to the A1 standard, and (F) to reduce it to food and drink raw materials based on the standardized residue / non-standard information. Provided is a method for reducing loss in the production, distribution, and consumption processes of foods and drinks, which includes a step of generating the information of A1, B1, and E1 so as to conform to the standards.

In another aspect, the present disclosure comprises (A) a step of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding non-standard products and / or residues in the production / distribution / consumption. (B) The process of inputting the demand-related information of the food and drink, and (C) the optimum transportation route from the place where the food and drink material is provided to the place where the food and drink are provided are specified, and the food and drink material is used as the food and drink. A step of generating information for moving to the provision location, (D) a step of generating information for producing the food or drink from the food or drink raw material, and (E) the food or drink raw material as needed. (F) To reduce to food and drink raw materials based on the residue and non-standard information, as well as the process of identifying the residue and non-standard information generated during the provision and production of the food and drink and the production of the food and drink. Provided is a method for reducing loss in the production, distribution, and consumption processes of foods and drinks, including a process of generating information.

In yet another aspect, the present disclosure includes (A) a step of inputting production / distribution / consumption information of food and drink raw materials, and residue / nonstandard information regarding nonstandard products and / or residues in the production / distribution / consumption. , (B) The process of inputting the demand-related information of the food and drink, and (C) the optimum transportation route from the place where the food and drink material is provided to the place where the food and drink are provided are specified, and the food and drink material is used as the food and drink. A step of generating information for moving to the place where the food and drink is provided, (D) a step of generating information for producing the food and drink from the food and drink raw material, and (E) the food and drink as necessary. To identify the residue / non-standard information generated during the provision / production of raw materials and the production of the food / drink, and (F) to reduce to food / drink raw materials based on the residue / non-standard information as necessary. Provide a program for causing a computer to execute a method for reducing loss in the production, distribution, and consumption processes of food and drink, including the process of generating the information of. (A) to (F) can be analyzed and processed individually or in the same computer.

In yet another aspect, the present disclosure includes (A) a step of inputting production / distribution / consumption information of food and drink raw materials, and residue / nonstandard information regarding nonstandard products and / or residues in the production / distribution / consumption. , (B) The process of inputting the demand-related information of the food and drink, and (C) the optimum transportation route from the place where the food and drink raw material is provided to the place where the food and drink are provided are specified, and the food and drink raw material is used as the food and drink. A step of generating information for moving to the place where the food and drink is provided, (D) a step of generating information for producing the food and drink from the food and drink raw material, and (E) the food and drink as necessary. To identify the residue / non-standard information generated during the provision / production of raw materials and the production of the food / drink, and (F) to reduce to food / drink raw materials based on the residue / non-standard information as necessary. Provided is a recording medium for storing a program for causing a computer to execute a process for generating information of the above and a method for reducing loss in the production, distribution, and consumption processes of food and drink, including the process of generating the above information. As the recording medium, any medium can be used, and in addition to the hard disk and SSD, a CD-R, a USB memory, or the like can be used.

In yet another aspect, the present disclosure provides (A) information on the production, distribution and consumption of food and drink raw materials, and residue and non-standard information on non-standard products and / or residues in the production, distribution and consumption. The production-related information providing department, (B) the demand-related information providing department that provides the demand-related information of food and drink, and (C) the optimum transportation route from the food and drink raw material providing place to the food and drink providing place are specified. Then, the optimum route moving means for moving the food or drink raw material to the place where the food or drink is provided, (D) the food or drink manufacturing department that manufactures the food or drink from the food or drink raw material, and (E) as necessary. , Loss information identification unit that specifies the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and (F) If necessary, the food / drink based on the residue / non-standard information. Provided is a system for reducing loss in the production, distribution, and consumption processes of food and drink, including a food and drink raw material reduction unit that reduces food and drink to raw materials.

In some aspects, the present disclosure is (B) information on the production, distribution and consumption of food and drink raw materials in the process of provision or production, and residue and non-standard information on non-standard products and residues in the production, distribution and consumption. The process of inputting (B1) the process of standardizing the production / distribution / consumption information and the residue / non-standard information, (C) the process of inputting the needs information of the recipient / consumer (C1). The process of standardizing the needs information of the recipient / consumer, in which the standardized needs are standardized so as to be compatible with the B1 standard, (D) the standardized production. -Based on the distribution / consumption information, the standardized residue / non-standard information, and the standardized needs information, the shortage in the provided / consumer is standardized and calculated, and the shortage is insufficient. It is a step of calculating information about a necessary substance to a recipient / consumer based on the standard, and the necessary substance is provided from a food or drink raw material or a non-standard product and a residue, including a step. Provide a program to make a computer execute a method of providing information for reducing loss in the production, distribution, and consumption process of food and drink.

In some aspects, the present disclosure is (B) information on the production, distribution and consumption of food and drink raw materials in the process of provision or production, and residue and non-standard information on non-standard products and residues in the production, distribution and consumption. The process of inputting (B1) the process of standardizing the production / distribution / consumption information and the residue / non-standard information, (C) the process of inputting the needs information of the recipient / consumer (C1). The process of standardizing the needs information of the recipient / consumer, in which the standardized needs are standardized so as to be compatible with the B1 standard, (D) the standardized production. -Based on the distribution / consumption information, the standardized residue / non-standard information, and the standardized needs information, the shortage in the provided / consumer is standardized and calculated, and the shortage is insufficient. It is a step of calculating information about a necessary substance to a recipient / consumer based on the standard, and the necessary substance is provided from a food or drink raw material or a non-standard product and a residue, including a step. Provided is a recording medium for storing a program for causing a computer to execute a method for providing information for reducing loss in the production, distribution, and consumption process of food and drink.

In some aspects, the present disclosure is (B) information on the production, distribution and consumption of food and drink raw materials in the process of provision or production, and residue and non-standard information on non-standard products and residues in the production, distribution and consumption. Provision / production / residue / non-standard information collection means or unit, (B1) Provision / production / residue / non-standard information standard that standardizes the production / distribution / consumption information and the residue / non-standard information. (C) Provided / consumer information collecting means or unit that collects needs information in provided / consumed, (C1) Provided / consumer information standardized means or unit that standardizes the needs information. The standardized needs are standardized to be compatible with the B1 standard, the means or the unit, (D) the standardized production / distribution / consumption information, and the standardization. Based on the obtained residue / non-standard information and the standardized needs information, the shortage in the provided / consumer is standardized and calculated, and it is necessary for the insufficient provided / consumer. Production of food and drink, including means or units for providing necessary substances, which are means or units for providing various substances based on the standard, wherein the necessary substances are provided from food or drink raw materials or non-standard products and residues. We provide a system that reduces losses in the distribution and consumption processes.

In one embodiment, various information such as production / distribution / consumption information changes with time (increase / decrease in number, decrease in freshness, decrease in price, etc.). You may design an optimization function as a variable.

In one embodiment, the disclosure is characterized in that, in a distribution network, the distribution of agricultural products and the distribution of the agricultural products, including residues of the agricultural products, is controlled and optimized throughout the food chain. It provides a comprehensive distribution network itself.

In the present disclosure, the optimization is characterized in that it aims at reducing _{greenhouse gas (eg, CO 2) emissions or reducing distribution costs.}
(Powdered and pasted)

(Treatment of residues or food and drink ingredients)
The present disclosure provides techniques for treating residues or food and drink ingredients.

In one aspect, the present disclosure describes (A) a step of providing a residue and / or a food or drink material, (B) a step of evaluating the quality and use of the residue and / or a food or drink material, and (C) the evaluation. In addition, a step of calculating a desired particle size and particle size distribution and, if necessary, a desired surface chemical modification based on quality and application, and (D) the desired particle size and particle size distribution and, if necessary, Provided are methods for treating residues and / or food and drink ingredients, comprising the steps of pulverizing or pasting the residue and / or food and drink ingredients to suit the desired surface chemical modification.

In a preferred embodiment, the method of the present disclosure further comprises (E) a step of increasing the protein or other nutritional component. By increasing the nutritional content, it can be advantageously utilized during reuse (eg, fertilizer, feed or food and drink).

In a preferred embodiment, the method of the present disclosure further comprises (F) molding and drying steps. By molding and drying, it can be advantageously used for reuse (for example, fertilizer, feed or food and drink).

In a preferred embodiment, the method of the present disclosure further comprises the step of providing (G) fertilizer, feed or food or drink. The provision of fertilizers, feeds or foods and drinks can be realized by methods known in the art or in combination thereof, or by using the methods described herein.

In one embodiment, the disclosure discloses that (i) if the residue is for food and drink use, it is pulverized or pasted to (G-1) processed food or drink, or (G-2) pulverized or pasted. Further including the step of "cartridge-making" the paste and the step of three-dimensionally processing the cartridge to produce processed food and drink, and / or (ii) when the residue is for non-food and drink use (E). ) The step of increasing the protein and (GA) the step of molding and drying the high-protein material as needed and providing it as a fertilizer or feed are further included. In this way, it can be provided as fertilizer, feed or food and drink.

Includes utilizing at least one of the residues or raw materials selected from insect function, microbial function, chemical method or physical method. Selection of insect function, microbial function, chemical method or physical method can be appropriately carried out by those skilled in the art.

In a preferred embodiment, in the step (D), the raw material is subjected to any combination of unit operations such as freezing, fermentation, biological conversion, drying, pulverization (coarse crushing), classification, reaction, mixing, etc., to obtain the desired particle size and grains. It is preferable to pulverize to a diameter distribution.

In a preferred embodiment, in the step (D), the residue and / or the food material is subjected to a desired nutritional composition, processing suitability (fluidity, melting point, viscosity, etc.), and palatability (taste, aroma, appearance, texture, etc.). , Acoustics, etc.), it is preferable to pulverize or paste the residue and / or the food material so as to be more compatible with one of them.

In a preferred embodiment, in the step (D), the pulverization or pasting is performed by finely grinding / classifying (average particle size of several hundred micrometers to several tens of nanometers) or mixing or pulverizing or pasting. It is preferable to further perform granulation and the like.

In a preferred embodiment, the disclosure also describes in step (D) a moisture content of 30% or less, preferably 25% or less, preferably 20% or less, preferably 15% or less, preferably 10% or less, preferably 5%. be a less and is the particle diameter, 1 × may range from 10- ⁴ m of 1 × 10- ⁹ m, for ^{example, 1 × 10- 4 1 × 10-} 8 m ranges from m, 1 × 10 ^{- 4} m from 1 × 10- ⁷ range of m, 1 × 10- ⁴ m from 1 × 10- ⁶ m range ^{of, 1 × 10- 4 1 × 10-} 5 m range from m, 1 × 10- ⁵ 1 × 10- ⁹ m range from m, 1 × 10- ⁵ m from 1 × 10- ⁸ m range of, 1 × 10- ⁵ m from 1 × 10- ⁷ range of m, from 1 × 10- ⁵ m 1 × 10- ⁸ m range, 1 × 10- ⁶ m from 1 × 10- ⁹ m range, 1 × 10- ⁶ m from 1 × 10- ⁸ m range, 1 × from 1 × 10- ⁶ m range of ^{^{10- 7 m, 1 × 10- 7}} m 1 × 10- 9 m range from, 1 × 10- ⁷ m from 1 × 10- ⁸ m range ^{of, 1 × 10- 4 m, 1} × 10- ^{^{5 m, 1 × 10- 6 m}} , 1 × 10- 7 m, 1 × 10- 8 m, it may be a 1 × 10- ⁹ m, and the like. Alternatively, if it contains the granules, for example, 1 × 10- ² m from 1 × 10- ⁹ m range, and are obtained, for example, 1 × 10- ² m from 1 × 10- ⁸ m range, 1 × 10- ² m from 1 × 10- ⁷ range of m, 1 × 10- ² m from 1 × 10- ⁶ m range ^{of, 1 × 10- 2 1 × 10-} 5 m range from m, 1 × 10 ^- 1 × 10- ⁴ m ranging from ² m, 1 × may range from 10- ² m of ^{1 × 10- 3 m, 1 ×} 10- 2 m from 1 × 10- ⁹ m range of a is obtained, for example, 1 × 10- ³ m from 1 × 10- ⁹ m range, 1 × 10- ³ m from 1 × 10- ⁸ m range, 1 × from 10- ³ m 1 × a 10- ⁸ m range, 1 × 10- ³ m from 1 × 10- ⁷ range m, 1 × 10- ³ m from 1 × 10- ⁶ m range, 1 × 10- ³ m from 1 × 10- ⁵ m range, 1 × 10- ³ m from 1 × 10- ⁴ m range, and the like ^{1 × 10- 2 m, 1 ×} 10- 3 m. Therefore, the volume that can be adopted can correspond to these particle sizes, and the upper limit is 1000 mm ³ (1 cc), 100 mm ³ , 10 mm ³ , 1 mm ³ , 0.1 mm ³ , 0.01 mm ³ , 0. .01Mm ^3, give a ³ etc. 0.001 mm, the lower ^{^{^{^{limit, 100mm 3, 10mm 3, 1mm}}}} 3, 0.1mm 3, 0.01mm 3, 0.01mm 3, 0.001mm 3, 0.0001mm 3 , 0.0001 mm ^{3 and the} like.

In some aspects, the present disclosure standardizes and provides (A) production / distribution / consumption information of food and drink raw materials and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption. And (B) the process of standardizing and providing demand-related information for food and drink, and the standardized demand-related information is standardized so as to be compatible with the standard of A. , (C) The step of identifying the optimum transportation route from the place where the food and drink material is provided to the place where the food and drink is provided, and (D) the process of moving the food and drink material to the place where the food and drink is provided, and (D) the food and drink. The process of manufacturing the food and drink from the product raw material, and (E) the process of standardizing and specifying the residue and non-standard information generated during the provision and production of the food and drink raw material and the production of the food and drink as necessary. The standardized residue / non-standard information is standardized so as to be compatible with the standards of A and B, and (F) the standardized residue / residue if necessary. Provided is a method for reducing loss in the production, distribution, and consumption processes of food and drink, including a process of returning to food and drink raw materials based on non-standard information.

In some aspects, the present disclosure includes (A) the process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding non-standard products and residues in the production / distribution / consumption. A1) The process of standardizing the production / distribution / consumption information and the residue / non-standard information, (B) the process of inputting demand-related information for food and drink, and (B1) standardizing the demand-related information. The process and (C) the optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided are specified, and information for moving the food or drink material to the place where the food or drink is provided is generated. Steps, (D) a step of generating information for producing the food and drink from the food and drink raw material so as to conform to the standards of A1 and B1, and (E) provision and production of the food and drink raw material, and The process of specifying the residue / non-standard information generated during the production of the food / drink in a format conforming to the A1 standard, and (F) reducing the residue / non-standard information to the food / drink raw material based on the standardized residue / non-standard information. Provided is a method for reducing loss in the production, distribution, and consumption processes of foods and drinks, which includes a step of generating information for the purpose so as to conform to the standards of A1, B1, and E1.

In some aspects, the present disclosure includes (A) the process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding non-standard products and residues in the production / distribution / consumption. A1) The process of standardizing the production / distribution / consumption information and the residue / non-standard information, (B) the process of inputting demand-related information for food and drink, and (B1) standardizing the demand-related information. The process and (C) the optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided are specified, and information for moving the food or drink material to the place where the food or drink is provided is generated. Steps, (D) a step of generating information for producing the food and drink from the food and drink raw material so as to conform to the standards of A1 and B1, and (E) provision and production of the food and drink raw material, and The process of specifying the residue / non-standard information generated during the production of the food / drink in a format conforming to the A1 standard, and (F) reducing the residue / non-standard information to the food / drink raw material based on the standardized residue / non-standard information. Provided is a program for causing a computer to execute a method for reducing a loss in a food or drink production, distribution, or consumption process, including a step of generating information for the purpose so as to conform to the standards of A1, B1, and E1.

In some aspects, the present disclosure includes (A) the process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding non-standard products and residues in the production / distribution / consumption. A1) The process of standardizing the production / distribution / consumption information and the residue / non-standard information, (B) the process of inputting demand-related information for food and drink, and (B1) standardizing the demand-related information. The process and (C) the optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided are specified, and information for moving the food or drink material to the place where the food or drink is provided is generated. Steps, (D) a step of generating information for producing the food and drink from the food and drink raw material so as to conform to the standards of A1 and B1, and (E) provision and production of the food and drink raw material, and The process of specifying the residue / non-standard information generated during the production of the food / drink in a format conforming to the A1 standard, and (F) reducing the residue / non-standard information to the food / drink raw material based on the standardized residue / non-standard information. A record that stores a program that causes a computer to execute a method for reducing losses in the production, distribution, and consumption processes of foods and drinks, including a step of generating information for the purpose so as to conform to the standards of A1, B1, and E1. Provide a medium.

In some aspects, the present disclosure standardizes and provides (A) production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption. The provision / production-related information provision department, (B) the demand-related information provision department that standardizes and provides demand-related information for food and drink, and (C) from the provision location of the food and drink raw material to the provision location of the food and drink. The optimum route moving means for identifying the optimum transportation route of the food and drink and moving the food and drink raw material to the place where the food and drink is provided, and (D) the food and drink manufacturing department that manufactures the food and drink from the food and drink raw material. E) A loss information identification unit that standardizes and specifies the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, as necessary, and is the standardized residue. -Non-standard information is standardized to be compatible with A and B standards, loss information identification section, and (F) food and drink based on the standardized residue and non-standard information, if necessary. Provided is a system for reducing loss in the production, distribution, and consumption processes of food and drink, including a food and drink raw material reduction unit that reduces food and drink to raw materials.

(Powdering technology)
(Hygroscopic problem)
Fruits with a high sugar content exhibit hygroscopicity after being pulverized by a dry method, so that the physical properties of the powder in the foodstuff unit such as a cartridge become unstable. Therefore, moisture absorption of particles is suppressed by coating a protective agent before or after pulverization. As the protective agent, for example, powders derived from grains, fruits and vegetables, livestock products, and marine products can be used.

(Problem of dispersibility)
When dissolving powders and granules in a liquid such as water, if the dispersibility is poor, there is a problem that the powders and granules do not dissolve and tend to become lumps. This problem can be solved by using a method of controlling the particle size by granulation or a method of improving the hydrophilicity of the material by surface treatment with atmospheric pressure non-equilibrium plasma.

(Problem of component loss)
In vegetables and fruits, nutritional components such as ascorbic acid may be lost due to the influence of heat during drying. Therefore, it is possible to finish the drying in a short time and at a low temperature by performing a freezing treatment in advance to increase the moving speed of water inside the food, and to suppress the loss of nutritional components. In that case, it is possible to treat at a lower temperature by using the vacuum drying method, and it is also possible to suppress the deterioration of quality due to the oxidation reaction. At this time, by using electromagnetic waves such as microwaves in combination, the moving speed of water can be increased and the energy consumption required for drying can be reduced.

(Improved crushing efficiency)
Fruits and vegetables harden due to significant structural shrinkage during drying, which may require a lot of energy to grind. Therefore, by destroying the tissue structure by the freezing treatment before drying, it is possible to reduce the pressure gradient inside the sample during drying and suppress the structural shrinkage. In that case, since the dried sample has a porous structure due to the swelling action by irradiating with microwaves in a complex manner, the pulverization efficiency can be improved.

(Higher functionality of starch-based foods)
(Problem of food inhomogeneity)
It is well known that starch particle size, amylopectin chain length distribution, amylose content, crystallinity, etc. change as the crop matures or during storage, and the water absorption characteristics and glue of starch change with the changes. In the case of a mixture, the quality is not stable because the chemical properties change. Therefore, the amorphous portion is trimmed using enzymes such as α-amylase, β-amylase, pullulanase, isoamylase, glucoamylase, neopullulanase, and starch phosphorylase to increase the proportion of crystals and maintain stable quality. By using a combination of partial gelatinization technology and enzyme treatment technology, it is possible to stabilize the quality by controlling the crystallinity of starch granules.

(Technology for modifying gelatinization properties)
The gelatinization of starch can give foods a unique texture. Since the gelatinization of starch goes through the steps of water absorption, swelling, and breaking of hydrogen bonds, the degree of gelatinization of starch can be arbitrarily changed by adjusting the water absorption. By introducing a method of adjusting the water absorption characteristics of starch by using a technique for imparting water repellency to cereal flour, the control range of processing characteristics can be expanded. Further, in order to control the gelatinization characteristics, it is important to control the amylopectin chain length distribution. By combining partial gelatinization technology and enzyme treatment technology, it is possible to narrow the width of the chain length distribution.

(Problems during blanching)
Since blanching involves high temperature treatment, starch in the food material may be partially gelatinized, which may lead to inhomogeneization of the material and deterioration of processability. Therefore, by trimming the amorphous portion of the partially gelatinized starch by enzyme treatment or chemical treatment, it is possible to secure a homogeneous and stable quality material with high crystallinity.

(Modification of raw starch properties)
By partially enzymatically treating, chemically treating, or physically treating raw starch, the characteristics can be modified through trimming of a specific region, change of partial structure, formation of minute voids, and the like. By improving the crystallinity, the outflow of specific components, the containment of components using voids, and the improvement of surface area, the range of characteristics during processing can be expanded. At the time of enzyme treatment, it is desirable to use an enzyme group having a high decomposing activity of raw starch decomposing activity showing crystallinity or an enzyme group having a high processing suitability of a decomposition product.

(Control of starch aging characteristics)
Starch is gelatinized by heating with water, and aging progresses by storing it in a cool state. Control of aging is important from the viewpoint of imparting a desirable texture and suppressing quality changes until eating. In order to control the aging rate to be constant according to the situation, it is necessary to control changes in temperature, water content, structural properties, additives, etc. and their combinations. In the case of a paste using gelatinized starch, the paste loses its fluidity as the starch ages, and it is not possible to maintain a uniform viscosity. Therefore, by selecting the optimum conditions for the combination of various polysaccharides having high water retention and starch, it is possible to obtain the effect of not only adjusting the viscosity of the paste but also suppressing the aging of the starch and the time-dependent change of the paste viscosity. For example, a polysaccharide having high water retention such as xanthan gum also has an effect of suppressing swelling of starch granules, and a high effect of suppressing starch aging can be expected. In addition, a technique for producing oligosaccharides that affect the rate of starch aging from components in food materials such as starch and other polysaccharides can be applied.

(Control of the amount of resistant starch)
Factors such as structural properties, aging properties, and physical characteristics of starch are involved in digestibility. Starch in the material is gelatinized by heating during paste sterilization, but the ratio of indigestible components can be changed depending on the degree of gelatinization during gelation and aging during molding.

(Control of the amount of indigestible starch)
In the case of a paste using potato starch, potato starch is rapidly decomposed by digestive enzymes in a gelatinized state, so a new technique for imparting indigestibility is required from the viewpoint of improving functionality. Therefore, it is possible to inhibit the decomposition by digestive enzymes by adsorbing a polysaccharide such as chitosan having a positive charge on the starch granules by utilizing the negatively charged phosphate group contained in the potato starch.

(High functionality by controlling cell wall structure)
(Effect of pectin)
Since the pectic substance contained in the powdered plant cell wall absorbs moisture and becomes highly viscous, it may locally become a dumpling and cause a decrease in handleability. Further, in the paste-like plant material, pectin partially associates and gels, which causes inhomogeneization, which reduces the handleability. By the action of pectin-degrading enzymes such as polygalacturonase, pectin lyase, pectin esterase, and pectin methyl esterase, pectic substances are reduced in molecular weight and structurally modified to reduce hygroscopicity and homogenize the physical properties of cell wall components. It is possible.

(Modification of plant cell wall)
Xylanase, β-xylocidase, α-L-arabinofuranosidase, xyloglucanase, β-mannanase, α-glucuronidase, acetylxylanesterase, ferroylesterase, xyloluculcanase, β-1,3- Hemicellulose degrading enzymes such as 1,4-glucanase and lytic polysaccharide monooxygenase, pectin degrading enzymes such as polygalacturonase, pectinriase, pectinesterase and pectinmethylesterase, and lignins such as lignin peroxidase, manganese peroxidase and lacquerze. Degrading enzymes or mixtures thereof are allowed to act on the cell wall of the plant to expose the cellulose, thereby strengthening the interaction between the celluloses. In addition, the removal of hemicellulose components and lignin components is promoted by combining treatments such as fine pulverization treatment and chemical treatment with enzyme treatment. Further, by interacting the cellulose fiber with pectin-calcium gel, alginate-calcium gel, chitosan and the like, the physical properties of the fiber at the time of processing can be modified. Furthermore, the properties of cellulose gel are modified by mixing and interacting with polysaccharides that have hydrophobic interactions with cellulose gel, such as xylan, β-glucan, xyloglucan, chitin, chitosan, pectin, and curdlan. It is possible to do.

In another aspect, the present disclosure provides a residue or food or drink raw material or a powder or granular material thereof, in which the particle size and particle size distribution are controlled to desired values or ranges. In one embodiment, such powders and granules can have a water content of 20% or less and a volume of 1 mm ³ or less, but are not limited thereto. The powder or granular material may be made into a cartridge. The particle size distribution is a scale that expresses what size (particle diameter) of particles are contained in what proportion (relative particle amount with the whole as 100%). The frequency distribution divides the range of the target particle size and displays the amount of particles existing in each particle size section in%. On the other hand, the cumulative distribution (under the fluid) shows the percentage of the total amount of particles below a specific particle size. On the contrary, the integrated distribution (on the fluid) shows the percentage of the total amount of particles having a specific particle size or more. The particle size is defined herein by an indirect definition of "sphere-equivalent diameter." In this method, when a specific particle is measured by a certain measurement principle, the diameter of a sphere showing the same result (measurement amount or pattern) is taken as the particle size of the particle to be measured. For example, in the "precipitation method", the particle size of the particle to be measured having the same sedimentation velocity as a sphere having the same substance as the substance to be measured and having a diameter of 1 μm is 1 μm. The particle size of the particle to be measured, which shows the same pattern of diffracted / scattered light as the sphere, is 1 μm regardless of its shape. In the present specification, any measurement method may be used, but unless otherwise specified, the sedimentation method shall be used. The particle size distribution may, for example, follow a normal distribution, and can be used in various ways depending on the intended purpose.

In one embodiment, the granules of the present disclosure are fertilizers, feeds or foods and drinks. Alternatively, the present disclosure provides fertilizers, feeds or foods and drinks containing the granules of the present disclosure.

Automatic Cooker The automatic cooker of the present disclosure can automatically produce food and drink by using the data stored in the database.

FIG. 2 shows an example of the configuration of the automatic cooker 100 of the present disclosure.

The automatic cooker 100 includes a 3D food printer 110 for manufacturing printed foods and drinks, a computer device 120, and a database 130.

The computer device 120 is connected to the 3D food printer 110. The mode in which the computer device 120 is connected to the 3D food printer 110 does not matter. The computer device 120 may be connected to the 3D food printer 110 by wire or wirelessly. Alternatively, the computer device 120 may be connected to the 3D food printer 110 via a network. Here, the type of network does not matter. The network may be, for example, the Internet or a LAN.

The 3D food printer 110 may have any configuration for producing printed foods and drinks. For example, the 3D food printer 110 may have a configuration described below for producing printed foods and drinks.

The computer device 120 has a function of controlling the 3D food printer 110. The computer device 120 can control the 3D food printer 110 based on the data stored in the database 130. The computer device 120 may be equipped with, for example, artificial intelligence (AI), and the 3D food printer 110 may be controlled by the artificial intelligence. Artificial intelligence (AI), for example, has pre-learned a large amount of data and is trained to output a certain output value for a certain input value. Alternatively, in addition to this, artificial intelligence (AI) may also learn the data obtained at runtime.

The hardware configuration of the computer device 120 is not particularly limited as long as the function can be realized, and may be configured by a single machine or may be configured by combining a plurality of machines.

The computer device 120 is connected to the database unit 130. The database unit 130 stores data that can be used to manufacture printed foods and drinks.

In the example shown in FIG. 2, the computer device 120 is provided outside the 3D food printer 110, but the present disclosure is not limited to this. It is also possible to provide the computer device 120 inside the 3D food printer 110 (ie, a stand-alone system). Such a stand-alone 3D food printer 110 is also within the scope of the present disclosure.

In the example shown in FIG. 2, the database 130 is provided outside the computer device 120, but the present disclosure is not limited to this. It is also possible to provide the database 130 inside the computer device 120. At this time, the database 130 may be implemented by the same storage means as the storage means that mounts the memory unit of the computer device 120, or may be implemented by a storage means different from the storage means that mounts the memory unit. .. In any case, the database 130 is configured as a storage unit for the computer device 120. The configuration of database 130 is not limited to a particular hardware configuration. For example, the database 130 may be composed of a single hardware component or a plurality of hardware components. For example, the database 130 may be configured as an external hard disk device of the computer device 120, or may be configured as a storage on the cloud connected via a network.

3D Food Printer The 3D food printer of the present disclosure is configured to be capable of producing printed foods and drinks in a three-dimensional structure. Typically, a 3D food printer is a food material unit such as a processing table or a cartridge. It is composed of a complementary part for storing the food material unit, a nozzle, a control part, a housing for accommodating them, and the like, and a person skilled in the art can appropriately select and configure these constituent requirements depending on the application of the 3D food printer. The 3D food printer controls the components of the 3D food printer (for example, cartridges, nozzles, processing table, etc.), ejects food raw materials onto the processing table through the nozzles, and prints food and drink three-dimensionally on the processing table. Forming (for example, laminating food raw materials), thereby producing printed foods and drinks in a three-dimensional structure.

In one embodiment, the 3D food printer 110 of the present disclosure includes a processor unit including one or more CPUs (Central Processing Units) and a memory unit.

The memory section stores the program required to execute the process and the data required to execute the program. Here, it does not matter how the program is stored in the memory unit. For example, the program may be pre-installed in the memory section. Alternatively, the program may be installed in the memory section by being downloaded via a network such as the Internet, or may be installed in the memory section via a storage medium such as an optical disk or USB. May be good.

The processor unit controls the operation of the entire 3D food printer. The processor unit reads the program stored in the memory unit and executes the program. Thereby, the 3D food printer can function as a device for performing a desired step, and the processor unit of the 3D food printer can operate as a means for achieving the desired function.

The 3D food printer of the present disclosure further includes at least one of a nozzle for uniform powder and granules, a nozzle for texture control, and a nozzle for aroma control. This allows the 3D food printer to provide at least one of a uniform particle size powder or granular material, a plurality of different particle size powder or granular materials, and an aroma-controlled powder or granular material. is there.

The 3D food printer of the present disclosure further includes the above-mentioned foodstuff unit corresponding to each of the nozzle for uniform powder and granular material, the nozzle for texture control, and the nozzle for aroma control, and a processing table, and the foodstuff unit includes a plurality of foodstuff units. It is possible to store food and drink raw materials (for example, powders and pastes). The 3D food printer injects / injects food and drink raw materials in the foodstuff unit toward the processing table through at least one of the nozzle for uniform powder and granules, the nozzle for texture control, and the nozzle for aroma control, and the processing table. Above, it is possible to produce food and drink from the injected food and drink raw materials.

In one embodiment, the 3D hood printer of the present disclosure further comprises an arm (eg, a articulated arm), and the nozzle of the present disclosure is connected to the arm (eg, to the articulated arm so that it can be articulated). It may have been. Thereby, the 3D food printer of the present disclosure can more easily produce printed foods and drinks having a more complicated structure.

In one embodiment, the processing table of the 3D food printer of the present disclosure may include a manipulator (for example, a multi-axis manipulator) for rotating the processing table three-dimensionally. Thereby, the 3D food printer of the present disclosure can more easily produce printed foods and drinks having a more complicated structure.
Further, the 3D food printer of the present disclosure includes, for example, a heating device for heating food and drink ingredients and / or printed food and drink, a cooling device for cooling food and drink raw materials and / or printed food and drink, and a inside of a 3D food printer. Blower for blowing air, food ingredients and / or printed sensors for measuring the distance between the surface of food and drink and the tip of the nozzle, food ingredients and / or printed. Measure the surface shape of food and drink in real time. Scanners for food and drink ingredients and / or print containers for cooking food and drink (eg, boiling, steaming, simmering, cooking rice, etc.), user interfaces for receiving input from recipients (eg, display) A unit / input unit) and the like may be further provided. The devices that the 3D food printer can include are not limited to these, and may include any device for extending the functions of the 3D food printer.

Computer device 120
The computer device 120 is connected to the 3D food printer 110. The mode in which the computer device 120 is connected to the 3D food printer 110 does not matter. The computer device 120 may be connected to the 3D food printer 110 by wire or wirelessly. Alternatively, the computer device 120 may be connected to the 3D food printer 110 via a network. Here, the type of network does not matter. The network may be, for example, the Internet or a LAN.

The computer device 120 is configured to perform processing for the 3D food printer 110. The computer device 120 can execute the process for the 3D food printer 110 based on the data stored in the database 130. The computer device 120 may be equipped with, for example, artificial intelligence (AI) to execute processing for the 3D food printer 110 by the artificial intelligence. Artificial intelligence (AI), for example, has pre-learned a large amount of data and is trained to output a certain output value for a certain input value. Alternatively, in addition to this, artificial intelligence (AI) may also learn the data obtained at runtime.

In one embodiment, food and drink may be produced from food and drink raw materials by using the above-mentioned automatic cooker and food printer.

(system)
In another aspect, the present disclosure comprises (A) a residue / raw material providing unit that provides a residue and / or a food or drink raw material, and (B) an evaluation unit that evaluates the quality and use of the residue and / or a food or drink raw material. C) A calculation unit that calculates the desired particle size and particle size distribution and, if necessary, the desired surface chemical modification based on the evaluated quality and application, and (D) the desired particle size and particle size. For treating the residue and / or food and drink material, including a powdered portion that powders or pastes the residue and / or food and drink material to suit the distribution and, if desired, the desired surface chemical modification. Provide a system.

In one embodiment, the residue / raw material providing unit provides the residue and / or the food / drink raw material. It may simply have a function of collecting residues and raw materials for food and drink, and may have a function of positively separating them as raw materials and residues.

In one embodiment, the evaluation unit has a function of evaluating the quality and use of residues and / or food and drink raw materials. The evaluation unit may have a measurement system necessary for checking the quality. In addition, it may have a function of analyzing based on the information obtained about / or the residue and / or the raw material for food and drink. In addition, it may store the ability to analyze the use and / or information about the use, which may be accomplished by the ability to communicate or communicate with other remote feature providers.

In one embodiment, the calculator calculates the desired particle size and particle size distribution and, if necessary, the desired surface chemical modification based on quality and application. The importance of the particle size and particle size distribution of the powder or granular material has been clarified in the present disclosure. Control of the particle size and particle size distribution of the powder or granular material is the most important because the properties of the powder or granular material (absorption, processability, mixability with other materials, etc.) change greatly depending on the particle size and particle size distribution. .. Furthermore, since the properties of the powder or granular material are significantly changed by chemically modifying the surface of the powder or granular material, a combination with the surface chemical modification can be preferably considered. For example, the particle size and particle size distribution may be controlled to desired values or ranges, and / or the surface may be chemically modified after being granulated. As the chemical modification, for example, modified starch produced by treatment with an enzyme such as amylase or various chemical treatments for starch is designated as a food additive. It is assumed that the same chemical treatment can be applied to the starch-rich residue in the residue system, and various techniques can be used in the present disclosure, but the present disclosure is not limited to these examples. The pulverization or grinding may be carried out while controlling the particle size and particle size distribution to a desired value or range and / or chemically modifying the surface. By controlling the particle size and particle size distribution and / or chemically modifying the surface, it is possible to standardize and standardize the obtained powders and granules, and it is possible to control various foods and drinks produced thereafter.

As long as the pulverized portion can pulverize or paste the residue and / or food and drink raw material so as to conform to the desired particle size and particle size distribution and, if necessary, the desired surface chemical modification. It may have such a powdering or pasting function. For example, the raw material is pulverized or pasted to the desired particle size and particle size distribution by any combination of unit operations such as freezing, fermentation, biological conversion, drying, crushing (coarse crushing), classification, reaction, and mixing. For example, the residue and / or food material may be at least one of the desired nutritional composition, processing suitability (fluidity, melting point, viscosity, etc.) and palatability (taste, aroma, appearance, texture, sound, etc.). The residue and / or food material can be pulverized or pasted to be more compatible with, and in another preferred embodiment, the pulverization is finely ground and classified (with an average particle size of several hundreds). It is preferable to further mix or granulate the powdered or pasted product (micrometer to several tens of nanometers).

In the case of powder or granular material, by controlling the particle size and particle size distribution, the properties of the powder or granular material (absorption, processability, mixability with other materials, etc.) can be significantly changed, and further, the powder can be changed. The properties of the powder or granular material can also be controlled by chemically modifying the surface of the granular material. On the other hand, the paste raw material has a shape in which powders and granules are dispersed in a solvent, and it is necessary to prepare a huge number of pastes in advance in order to cope with various uses. For example, there may be an advantage that powders and granules having basic properties can be made into a cartridge and used in combination. In the case of powder or granular material, various other advantages are expected. For example, the particle size of a powder material can be skillfully controlled by various techniques such as pretreatment (freezing, drying), pulverization, classification, and granulation of various materials. As a result, even in the case of powders and granules of the same material, physical characteristics (adjustment of strength and weakness of texture, taste, aroma, etc.), processing suitability (viscosity, dispersibility, melting point, etc.), internal behavior (absorption of nutritional components, etc.), etc. Can be variably controlled. For example, Md. Sharif Hossen, Itaru Sotome, Kazuko Nanayama, Tomoko Sasaki, and Hiroshi Okadome †. Functional Properties of Submicron-Scale Rice Flour Produced by Wet Media Grinding, Cereal Chemistry 93 (1) 53-57 January 2016; HOSSEN Md. Sharif, SOTOME Itaru, TAKENAKA Makiko, ISOBE , OKADOME Hiroshi (CA) Effect of Particle Size of Different Crop Starches and Their Floors on Pasting Properties Japan Food Engineering Society Journal 12 (1) 29-35,37 March 2011; HOSSEN Md.Sharif, SOTOME It You can refer to Seiichiro, NAKAJIMA Mitsutoshi, OKADOME Hiroshi (CA) Starch Damage and Pasting Properties of Rice Flours Produced by Dry Jet Grinding, Cereal Chem 88 (1) 6-11 2011, etc. ). Pretreatment is a process that makes it easy to crush. For example, once fruits and vegetables are frozen and thawed, the cells are partially destroyed, so that the cells dry quickly and the grindability is improved. Alternatively, there is also a pattern in which the product is dried after freezing and grinding. In any case, the freezing treatment can be expected to reduce the drying and crushing costs. Fine pulverization (especially in the nanoscale area) can be expected to change the behavior of physical properties, functions, and nutrients similar to DDS (drug delivery system) of drugs, so 3D reproduction, palatability, and control of health functions can be expected. Can be applied to. In addition, an aqua gas granulation method that applies superheated water vapor (aqua gas) of 100 ° C or higher to the interparticle binder to improve the efficiency of granulation, and water vapor (or binder, etc.) generated by ultrasonic waves from 0 ° C to 100 ° C. Granulation can be performed by an ultrasonic granulation method or an ultrasonic hybrid granulation method in which a mixed liquid) is applied.

In one embodiment, the system of the present disclosure further comprises (E) an augmentation treatment unit that performs augmentation treatment of protein or other nutritional components.

In another embodiment, the system of the present disclosure further comprises (F) a molding and drying section for molding and drying.

In another embodiment, the system of the present disclosure further comprises (G) a product offering unit that provides as fertilizer, feed or food and drink.

In another embodiment, the product provider of the system of the present disclosure may: (i) powder or paste the residue if it is for food and drink to make (G-1) processed food or drink, or (G- 2) The step of "cartridge-making" the powdered or pasted product and the three-dimensional processing of the contents of the cartridge to produce processed foods and drinks. E) High-proteinization step (GA) The high-proteinization material may have a function of molding and drying, if necessary, and providing it as fertilizer or feed.

In another embodiment, the system of the present disclosure may have the ability to utilize at least one residue or source material selected from insect function, microbial function, chemical or physical method.

In one preferred embodiment of the present disclosure, a portable, inexpensive non-destructive sensor or the like has been developed in the process of evaluating the quality and use of residues and / or food and drink raw materials, and the freshness, bacterial count, and component content are sensed. Equal quality / safety can be judged and applications can be distinguished. Alternatively, both food and non-food uses will be available from food information sites that include agricultural products and residues. At present, if it is a basic ingredient, it can be obtained from the food database of the Ministry of Education, Culture, Sports, Science and Technology (https://fooddb.mext.go.jp/), and in another embodiment, if the analysis accuracy of the non-destructive sensor is improved, the water content In addition to safety such as equal components and the number of bacteria, it is possible to make a judgment including the intended use.

In one embodiment, particle size, water absorption, and dispersibility are the points at which the desired particle size and particle size distribution and, if necessary, the desired surface chemical modification are calculated based on the evaluated quality and application. In relation to the above, it is possible to refer to an example of using rice flour as a starch material developed by the present inventors (see Japanese Patent Application No. 2019-052630, which is incorporated as a reference in the present disclosure). Here, the purpose is to change the particle size to a wider range by pulverization in order to produce pellets required according to the fish species, rather than the size at which the moldability is improved. For example, in the case of blue fish, the sedimentation rate is increased. Since it is considered that a fast bait is required, pellets that sink quickly after absorbing seawater are required, and the particle size can be controlled in order to impart such characteristics. Further, for example, in the case of flatfish, it is considered that a flatfish that completely sinks to the seabed and does not collapse is preferable, so that a flatfish having a particle size capable of exerting its function can be produced.

The following is an example of processing using rice flour as an example. The fine rice flour exemplified in the present disclosure may have an average particle size of less than 40 μm and a damaged starch content of 15% or more. For example, the fine rice flour that can be exemplified has an average particle size of less than 40 μm, preferably 2 μm or more and less than 40 μm, more preferably 2 to 35 μm, and further preferably 2 to 30 μm. If the average particle size is larger than the above range, the viscosity does not increase when the batter solution is used, especially at a low concentration, which is not preferable. The average particle size can be measured dry using a particle size distribution measuring device (for example, trade name "LS13320", manufactured by Beckman Coulter) by a laser diffraction / scattering method.

The damaged starch content of the rice flour that can be exemplified is 15% by mass or more, preferably 15 to 90% by mass, more preferably 17 to 80% by mass, and further preferably 20 to 70% by mass. If the content of damaged starch is lower than the above range, the dispersibility of the rice flour when suspended in water is poor, the rice flour tends to precipitate, and the viscosity of the rice flour does not easily increase when it is made into a batter solution. Not preferred. The damaged starch content can be measured using a commercially available damaged starch measuring kit (for example, trade name "K-SDAM", manufactured by Megazyme Co., Ltd.).

The raw material of the rice flour that can be exemplified may be raw rice that has not been gelatinized (gelatinized), and can be used regardless of glutinous rice, glutinous rice, the presence or absence of germination, and the variety, but glutinous rice is particularly preferable. In addition, it can be used regardless of the rice polishing rate, and it can be used for brown rice, white rice (rice polishing rate of 92% or less), seven-minute rice, five-minute rice, three-minute rice, etc. It may be any of (less than%). As the raw material, rice having a general water content of 12 to 16% may be used as it is, or rice that has been subjected to pretreatment such as washing, water absorption, drying, and heat sterilization may be used. When performing pretreatment such as rice washing and water absorption, it is necessary to adjust the water content of the raw material to 20% or less before crushing. This is because if the water content exceeds 20%, the damaged starch content of the rice flour cannot be sufficiently increased. The means for adjusting the water content is not particularly limited, and a general method may be used.

In the present disclosure, rice flour may be granulated and used as it is in the production of fried foods or the like, or it may be granulated and used as granules. By making it into granules, it is less likely to become lumpy and easy to handle. The granulation method is not particularly limited, and granulation can be performed by a known method such as fluidized bed granulation or extrusion granulation. In addition to fine rice flour, general materials can be blended into the granules depending on the method and application of the granules. Examples thereof include granulation accelerators (binders) such as starch and polysaccharides.

The rice flour exemplified in this disclosure may be used as a mixed flour. Rice flour may be used alone or as a mixed flour containing other ingredients such as grain flour. As the "ingredients of other flours and the like", general materials can be used depending on the use of the mixed flour. For example, in the case of mixed flour for batter liquid of fried foods, rice flour, wheat flour (strong flour, weak flour, medium flour, whole grain flour, etc.), corn flour, soybean flour, which are outside the above average particle size and damaged starch content range. , Barley flour, swelling agent, starches such as potato starch, dextrin, vegetable protein, dietary fiber, fats and oils, salt, sugar, processed starch, emulsifier, egg powder, thickening polysaccharide, seasonings, spices, fragrance , Vitamins, minerals and the like, and one or more of these can be optionally contained. Above all, since the viscosity of the batter liquid can be increased by blending fine rice flour with rice flour outside the above average particle size range, the viscosity and texture can be widely adjusted only with rice flour. Further, in the cooking process of fried food, it is possible to improve workability such that batter easily adheres to the ingredients, and the texture after fried food can be expected to be improved such as a crispy and soft texture. The content ratio of the components other than the fine rice flour can be 1 to 90% by mass, assuming that the whole mixed flour is 100% by mass.

Furthermore, an example of food will be explained. The rice flour and the like of the present disclosure (powder and granules, hereinafter may also be referred to as "rice flour and the like") can be used in the production of foods containing rice flour or other grain flour such as fried foods and processed rice flour foods. Examples of fried foods include tempura, kakiage, fritters, nuggets, fried chicken, croquettes and the like. Examples of processed rice flour foods include, but are not limited to, Japanese confectionery, Western confectionery, and fried confectionery. These foods produced using rice flour or the like have a crispy and light texture that has never been seen in fried foods, and have an extremely smooth texture that has never been seen in processed rice flour foods. In addition, since the viscosity of the batter liquid can be increased at a lower concentration than when general commercially available coarse-grained rice flour or other flour is used, the amount of raw material used can be reduced.

The rice flour of the present disclosure can be used with its viscosity adjusted. For example, it can be used to control the viscosity of a batter liquid for fried foods or dough. That is, when preparing a dough for fried foods or processed rice flour by adding water to the above rice flour or the like, the viscosity of the batter liquid or the dough is widened by increasing the concentration of the fine rice flour to 20% by mass or more. Can be controlled. That is, when the rice flour concentration is 20% by mass or more, the fine rice flour has a higher rate of increase in the viscosity of the batter liquid or the dough as the concentration increases than the coarse rice flour. Therefore, by blending fine rice flour with coarse-grained rice flour, a high-viscosity batter solution can be easily prepared with only rice flour even at a low concentration, and as a result, the adhesion of the rice flour batter solution to the ingredients is good. It can be expected to improve workability in the frying process (rice flour batter liquid with a coarse particle size tends to settle rice flour and has a low viscosity, so that the adhesiveness is weak and the workability is not good). Further, as for the dough of processed rice flour food, by blending fine rice flour, it is possible to prepare a dough having a lower concentration and a higher viscosity than rice flour having a coarse particle size.

The powder or granular material of the present disclosure can be used by controlling the texture. For example, the above-mentioned rice flour and the like can be used to control the texture of fried foods or processed rice flour foods. That is, when preparing a fried food or a processed rice flour food using the above rice flour or the like, the texture of the fried food or the processed rice flour food is widely controlled by changing the blending ratio of the coarse-grained rice flour and the fine rice flour. can do. As a specific example, it was found that fried foods produced using rice flour or the like have a penetration hardness of 1/3 or less compared to commercially available fried foods using Joshinko, and have a crispy and light texture. This can be expected to have the same smooth texture in processed rice flour foods. The higher the concentration of fine rice flour, the lighter and softer the texture of fried foods, and the smoother the texture of processed rice flour foods.

An embodiment of a method for producing rice flour, which is an example of the flour of the present disclosure, will be described. The production method of this embodiment includes a step of crushing raw rice that has not been pregelatinized (gelatinized) and has a water content of 20% or less, has an average particle size of less than 40 μm, and has a damaged starch content. It is characterized in that fine rice flour having an amount of 15% by mass or more is prepared. Here, the raw material “non-pregelatinized raw rice” and the pretreatment before pulverization are as described above.

In the present embodiment, the pulverization means that fine rice flour within the above average particle size and damaged starch content can be obtained, and the pulverization method such as dry type or wet type is not particularly limited, but dry type pulverization is preferable. Dry crushing is a method of crushing raw rice having a water content of approximately 12 to 16% as it is. The means used for dry crushing is not particularly limited as long as it can be finely crushed, and examples thereof include an airflow crusher (jet mill and the like), a mechanical impact crusher (hammer mill and the like) and the like. On the other hand, wet pulverization is a method of pulverizing rice by immersing it in water to absorb water. The means used for wet pulverization is not particularly limited as long as it can be finely pulverized, and examples thereof include an airflow pulverizer (jet mill and the like). The pulverization conditions may be such that fine rice flour having an average particle size of less than 40 μm and a damaged starch content of 15% by mass or more can be finally prepared. In the dry pulverization, if the pulverization is performed so that the average particle size is within the above range, fine rice flour having a damaged starch content generally within the above range can be obtained. On the other hand, in the case of wet pulverization, from the viewpoint of increasing the content of damaged starch, it is necessary to pulverize the raw rice after absorbing water and adjusting the water content to 20% or less. The average particle size may be lowered to satisfy the above conditions by classifying (sieving) after pulverization and repeatedly pulverizing or removing rice flour having a large particle size.

The rice flour produced as described above may be used as it is in the production of fried foods and the like, or as described above, it may be used as granules granulated by a known method. Further, as described above, it can also be used as a mixed flour containing other ingredients such as flour.

Further, an embodiment of a method for producing a fried rice flour food or a processed rice flour food, which is an example of the present disclosure, will be described. As described above, it can be used in the production of foods containing rice flour or other flour such as fried foods and processed rice flour foods. The production of these foods can be carried out by a known method except that various powders used in the known method are replaced with the powders and granules of the present disclosure. As described above, the batter liquid and dough prepared using rice flour or the like have a significantly increased viscosity even at a low concentration, so that the amount of raw material used can be reduced as compared with the case of using conventional rice flour or other flour. it can.

For example, as a method for producing fried food, first, water is added to the above rice flour or the like and stirred to prepare a batter solution. Next, the obtained batter liquid is attached to an arbitrary food material and fried in oil to obtain a fried food product. The concentration of the fine rice flour in the batter liquid is not limited, but when the conventional rice flour or other grain flour is not used, the concentration can be 20% by mass or more so that the batter liquid having a desired viscosity can be obtained. Further, in the case of conventional rice flour or mixed flour with other grain flour, it is preferable that the concentration of fine rice flour in the entire batter liquid is 5% by mass or more. The batter liquid containing fine rice flour has a feature that it is excellent in dispersibility as compared with the one using conventional rice flour. For example, rice flour tends to settle in a batter solution using coarse-grained rice flour, but fine rice flour, especially rice flour with an average particle size of about 10 μm and 15% by mass or more of damaged starch, which is finely pulverized with a jet mill, has good dispersibility. Since it is difficult to precipitate and has high water absorption, the viscosity of the batter tends to increase even at a low concentration, and it is considered that the high viscosity can be maintained for a longer time than that of coarse rice flour.

As a method for producing processed rice flour foods (for example, fried confectionery), first, water is mixed with the above rice flour or the like and kneaded to prepare a dough. Next, the dough can be molded, boiled, steamed, and then fried in oil to produce fried confectionery. The concentration of fine rice flour in the dough is not limited, but when conventional rice flour or other flour is not used, a dough having a viscosity higher than that of the conventional rice flour can be produced, for example, at 20% by mass or more. Further, in the case of conventional rice flour or mixed flour with other grain flour, it is preferable that the concentration of fine rice flour in the whole dough is 5% by mass or more.

(Cartridge, its manufacture and application)
The present disclosure also provides foodstuff units such as cartridges using powders or raw materials and their use.

In one aspect, the present disclosure is a foodstuff unit such as a cartridge containing a residue or a food or drink raw material or a powder or granular material thereof, wherein the residue or a food or drink raw material conforms to a desired standard. Provide foodstuff units such as body cartridges.

In one aspect, the present disclosure selects from (A) a step of providing a residue or a food or drink raw material or a powder or granular material thereof, and (B) a residue or a food or drink raw material that conforms to a desired standard. Provided is a method for producing a foodstuff unit such as a powder or granular material cartridge, which comprises a step of arranging the selected residue or food or drink raw material in the foodstuff unit such as one or more cartridges. The present disclosure makes it possible to freely design foods and drinks, feeds, etc. by using a foodstuff unit such as a powder or granular material cartridge.

In another aspect, the present disclosure comprises (C) providing a foodstuff unit such as a residue or food or drink ingredient or a cartridge of one or more cartridges thereof, which conforms to a desired standard, (D) a residue or food or drink. A step of providing at least one selected from the group consisting of product raw material information, provided target information and recipe information, and (E) at least one of the food and drink information, the provided target information and the recipe information. Based on the above, a method for producing food and drink suitable for the recipient is provided, which includes a process for producing food and drink.

In the embodiments of the present disclosure, the produced granules include foods and drinks, taste components, aroma components, functional components, nutritional components, microorganisms (eg, yeast, natto bacteria, etc.), enzymes (protein synthase, etc.), etc. It may be used for various purposes, and may be used for feed, fertilizer, and the like.

In the implementation of the present disclosure, the residue, the food and drink raw material, or the powder or granular material thereof may not necessarily be made into a cartridge like an ink cartridge, and ordinary packaging may be used. The basic principle of cartridge formation is the standardization and standardization of raw materials (preferably dry pulverized or low-moisture powders or granulated products thereof. In the case of oil, liquids are also possible). For example, agricultural products, especially residue-based materials, have different component contents, physical properties, etc. in lots, food factories, households, etc. even if they are made of the same material, and the quality is not stable even if they are pulverized. For this reason, in the powder or granular material manufacturing process, for example, the component composition is examined by non-destructive inspection (near infrared, visible light, etc.) before and after crushing, and the process of blending to a certain quality and sterilization as necessary are performed. Finally, it is sealed and packaged (oxygen scavenger, nitrogen filling, vacuum packaging, etc.). FIG. 1 shows the completed image. By standardizing and standardizing the powder or granular material, it will be easy to manufacture with any 3D printer or home appliance cooking. In addition to the standard information of powder and granules, big data groups such as the original three-dimensional structure / component distribution information of ingredients, health / preference information, recipe information, etc. can be displayed in 3D design drawings that meet individual needs using AI analysis apps such as for smartphones. Convert to, download the data to an automatic cooker including a 3D printer, etc. and reconstruct it. Alternatively, the automatic cooker is equipped with a database processing function and an AI analysis function so that the big data group can be directly analyzed by an automatic cooker including a 3D printer or the like, and the big data group is subjected to the database processing function and the AI analysis. It downloads to the function, converts it into a 3D design drawing of food that meets individual needs, and reconstructs the data with an automatic cooker including the 3D printer.

Highly refined raw materials and naturally derived raw materials can be used for foodstuff units such as cartridges.

When used in food and drink applications among residues, foodstuff raw materials, or powders thereof, the raw materials are refined nutritional components (six major nutrients (protein, carbohydrates, lipids, minerals, vitamins, dietary fiber)) and functionality. Ingredients, aroma ingredients, taste ingredients, etc. are included, and by combining them, not only cooking and processed foods, but also potatoes and wheat itself, raw fruits, vegetables, fish, meat, etc. are reconstructed as close to the original as possible. Can be realized.

In a preferred embodiment, by preparing a highly refined raw material from a residue or a food or drink raw material or a powder or granular material thereof, it is possible to cope with religious and emotional repellent foods such as allergen-free and halal, and further, functionality. Can make foods, advanced therapeutic and convalescent hospital foods, etc.

In a preferred embodiment, the residue or the food or drink raw material or the powder or granular material thereof can be a raw material in which the residue or the food or drink raw material is highly purified and the content of a specific component such as protein is contained in a certain amount or more. The greatest feature of this raw material is that it is cheaper than the use of highly refined raw materials, and contains the functional components of the original material and some taste and aroma. The lower the degree of purification, the cheaper it becomes. It is assumed that the original agricultural, forestry and fishery products are used as raw materials, but in this case, it is necessary to prevent component changes such as lipid oxidation, which can be a relatively expensive material.

Based on the present disclosure, those skilled in the art may use residues or food and drink raw materials or their powders and granules to highly refine foods and foodstuffs reconstituted only from highly refined raw material materials with naturally derived raw materials. It is possible to produce foods and ingredients that suit the individual's health and taste by optimally combining the raw materials that have been refined and combining naturally derived ingredients. Based on this disclosure, the combination of materials can be realized by analyzing a huge amount of big data such as food material information that contributes to personal health improvement, aroma and taste information to reproduce deliciousness, etc. with AI etc. it can.

In one embodiment, the residue or food and drink raw material or granules thereof used in the present disclosure comprises at least one selected from food and drink, taste components, aroma components, functional components and nutritional components. Can be prepared. A nutritional component or a combination of a nutritional component and a flavor and aroma functional component is one preferred embodiment. This is because in the case of a nutritional component or a combination of a nutritional component and a flavor and aroma functional component, substantially all components can be controlled.

In the embodiments of the present disclosure, (C) the step of providing a foodstuff unit such as a residue or a food or drink raw material or one or more cartridges of powders thereof, which conforms to a desired standard, is (A) a residue or food or drink. From the steps of providing the raw material or the powder or granular material thereof and (B) the residue or the food or drink raw material or the powder or granular material thereof, those conforming to a desired standard are selected, and the selected residue or the food or drink raw material or the powder or granular material thereof is selected. A method of manufacturing a foodstuff unit such as a powder or granular material cartridge, which includes a step of arranging a body in a foodstuff unit such as one or a plurality of cartridges, may be implemented and obtained, and a cartridge obtained by such a method in advance may be obtained. Ingredients unit may be obtained as appropriate.

In the embodiments of the present disclosure, the method of the present disclosure further includes a step of processing a pre-residue or a food or drink raw material. Any processing of the residue or raw material for food and drink may be used, but typically, unit operations such as fermentation, drying, pulverization (coarse pulverization), fine pulverization, classification, freezing, pressure, heating, reaction, mixing, etc. May be carried out. These processes may be standardized or standardized in mind. For example, the particle size and particle size distribution may be controlled to desired values or ranges, and / or the surface may be chemically modified after being granulated. Chemical modifications can include, but are not limited to, adsorption / masking of enzymes, functional components, aroma components and the like. The pulverization or grinding of the residue or food or drink material may be carried out while controlling the particle size and particle size distribution to a desired value or range and / or chemically modifying the surface. By controlling the particle size and particle size distribution and / or chemically modifying the surface, it is possible to standardize and standardize the obtained powders and granules, and it is possible to control various foods and drinks produced thereafter.

In one embodiment, the food and drink production in the present disclosure may use a processing cooker and / or a 3D printer. The processing cooking apparatus and / or 3D printer used in the present disclosure may have a function of realizing at least one of pressure transformation, heating and mixing at the tip portion. Anything can be used in the present disclosure, but the processing cooking apparatus has at least one function of molding a mold, an extrusion, a sheet, etc. by unit operations such as heating, cooling, microwave, pressure, and mixing. obtain.

In certain embodiments, the processing cooker and / or 3D printer may reconfigure the food and drink with only the powders and fluids.

In certain embodiments, the processing cooker and / or 3D printer may optimally control the combination of the granules, the amount of fluid added, and the timing of the granules and fluid addition.

In certain embodiments, the 3D printer uses a nozzle (which can be a micro-nozzle, but various other nozzles can be used) for ejection stacking, surface tension and spin coating, thinning by self-assembly, etc. , Emulsion (which can be a nano / microemulsion) or at least one combination of items selected from the group consisting of dispersion of components by fine bubbles may reconstitute the food and drink.

In a particular embodiment, the 3D printer may heat or cool as needed to reconstitute the food or drink into an edible size tissue while cooking or denaturing the raw material or granular material. In a preferred embodiment, the 3D printer used in the present disclosure is (a) heated or cooled as needed and (b) fluid mixed with the raw material or powder to have the desired viscosity. It is converted into a substance, and (c) a three-dimensional structure is constructed while the components are modified and cured by heating while filling the saucer such as a mold from the nozzle, and (d) other fluid substances are partially formed as necessary. While accurately injecting liquids, gases, etc., the texture (size / dispersion of bubbles, water distribution state), taste, aroma, etc. are skillfully or appropriately controlled, and (e) required nutritional / preference characteristics. (F) Design program based on information on 3D food ingredients, nutrition, taste, safety, health, etc. required for construction (there is a dedicated driver for each type of processing equipment) It may include at least one function of downloading from the cloud and incorporating it into a 3D printer or processing cooker.

Since this disclosure is a powder or granular material, it has various advantages over a paste-like raw material. For example, the paste-like raw material requires some kind of sterilization step or refrigerated / frozen storage in order to realize a long storage period, but these are not necessary when it is made into powder or granular material. Generally used heat sterilization and radiation sterilization inevitably deteriorate the quality of taste, aroma, color, etc., and refrigerated / frozen storage consumes enormous energy for storage. It also has the advantage that it can be stored at room temperature for several years or more in a dry state with an amount of 15% or less and in a state where oxygen and light are blocked. In the case of powder or granular material, by controlling the particle size and particle size distribution, the properties of the powder or granular material (absorption, processability, mixability with other materials, etc.) can be significantly changed, and further, the powder can be changed. The properties of the powder or granular material can also be controlled by chemically modifying the surface of the granular material. On the other hand, the paste raw material has a shape in which powders and granules are dispersed in a solvent, and it is necessary to prepare a huge number of pastes in advance in order to cope with various uses. For example, there may be an advantage that powders and granules having basic properties can be made into a food material unit such as a cartridge and used in combination. In the case of powder or granular material, various other advantages are expected. For example, the particle size of the powder material can be skillfully or appropriately controlled by various techniques such as pretreatment (freezing, drying), pulverization, classification, and granulation of various materials. In a preferred embodiment, the content of the foodstuff unit, such as the cartridge, is powder or granulated material thereof. That is, in this preferred embodiment, the contents of the foodstuff unit, such as the cartridges of the present disclosure, are provided as powder. Preferably, the powder is dried. As a result, even in the case of powders and granules of the same material, physical characteristics (adjustment of strength and weakness of texture, taste, aroma, etc.), processing suitability (viscosity, dispersibility, melting point, etc.), internal behavior (absorption of nutritional components, etc.), etc. Can be variably controlled. For example, Md. Sharif Hossen, Itaru Sotome, Kazuko Nanayama, Tomoko Sasaki, and Hiroshi Okadome †. Functional Properties of Submicron-Scale Rice Flour Produced by Wet Media Grinding, Cereal Chemistry 93 (1) 53-57 January 2016; HOSSEN Md. Sharif, SOTOME Itaru, TAKENAKA Makiko, ISOBE Sei , OKADOME Hiroshi (CA) Effect of Particle Size of Different Crop Starches and Their Floors on Pasting Properties Japan Food Engineering Society Journal 12 (1) 29-35,37 March 2011; HOSSEN Md.Sharif, SOTOME It You can refer to Seiichiro, NAKAJIMA Mitsutoshi, OKADOME Hiroshi (CA) Starch Damage and Pasting Properties of Rice Flours Produced by Dry Jet Grinding, Cereal Chem 88 (1) 6-11 2011, etc. ). The pretreatment is a step of treating the fruits and vegetables so that they can be easily crushed. For example, once the fruits and vegetables are frozen and thawed, the cells are partially destroyed, so that the cells are dried quickly and the crushability is improved. Alternatively, there is also a pattern in which the product is dried after freezing and grinding. In any case, the freezing treatment can be expected to reduce the drying and crushing costs. Fine pulverization (especially in the nanoscale area) can be expected to change the behavior of physical properties, functions, and nutrients similar to DDS (drug delivery system) of drugs, so these characteristics can be reproduced in 3D and control of palatability and health functions. Can be applied to.

Since powder or granular material is used in the present disclosure, it is also suitable for the "AI automatic cooker" proposed in the present disclosure. An AI automatic cooker is a cooker in which at least a part of the procedure of using artificial intelligence is automated. That is, the AI automatic cooker can be easily applied to a technique for reproducing foods and foodstuffs in three dimensions using only these powder or granular material raw materials and water as raw materials. It is impossible to reconstruct complex foods / ingredients or foods / ingredients that are close to raw by extruding, laminating, and extending the heating method with a laser while appropriately mixing the current paste, but in the present disclosure, it is complicated. It is also possible to reconstruct various foods / ingredients and foods / ingredients that are close to raw.

In one embodiment, the food and drink structural information that can be provided by the techniques of the present disclosure includes information on the three-dimensional structure, component content, distribution information and / or safety information (health damage prevention) of the food and drink, and existing food and drink. It may contain at least one type of information selected from the group consisting of information about cooking. For example, although not limited, the information of the recipient includes at least one of the taste and health information of the recipient, and the recipe information is used based on the information of the cooking environment of the recipient. Contains information about possible recipes.

In one embodiment, the residue or food or drink raw material or powder or granular material thereof used in the present disclosure may be a highly refined raw material. Alternatively, in another embodiment, the raw material or powder or granular material used in the present disclosure may be a naturally derived raw material.

In the step of manufacturing the food and drink in the implementation of the present disclosure, the information of the raw material or the powder or granular material, the structural information of the food or drink, the information to be provided (subjective / objective), and the recipe information are obtained as necessary. By analyzing with artificial intelligence, recipes for foods and drinks that match the health or taste of the recipient (for example, usually also referred to as an individual) may be output. The information to be provided includes preference information and health information to be provided, and the health information also includes human dysphagia and food cognitive information (for example, texture cognitive information, taste information). Is understood.

When the recipient information for the food related to the recipient is provided, the food and drink components (usually also referred to as ingredients) are selected based on the health information and preference information after the request from the individual. , The recipe is designed using the food and drink components, and if necessary, it is reconstructed by the "AI automatic cooker" and provided to the recipient.

In one example, when a recipient (usually an individual) requests food or drink (food / ingredients), the recipient's health information (eg, diabetes reserve group; individual rank) is provided and the recipient cannon. Preference information (eg, nostalgic taste, providing information on the diabetic reserve group such as salt content and sugar mass and the amount of ingredients that affect health) is also provided. For example, in this example, selection of foodstuffs that can be expected to be effective for the diabetic preliminary group (foodstuffs may be selected by referring to the functional agricultural product database (for example, FIG. 3) being prepared by the applicant, but the present invention is limited to this. For each major agricultural product, in addition to the five major nutritional components, the contents of dietary fiber, polyphenols, carotenoids, related human intervention test papers for each functional component, etc. are stored in a database). Among them, recipes for foods and meals that reflect the amount of ingredients that can be expected to be effective are designed (for example, a system designed by the applicant can be used. Here, if the amount of ingredients is small, there is no effect, until then. The amount taken from the diet is also taken into account.) Based on this, the food / foodstuff is reconstructed by the "AI automatic cooker" using the raw material of the foodstuff unit such as the cartridge reflecting the recipe, and is provided to the recipient (for example, an individual).

Processing into foods and drinks based on the structural information and the recipient information may use, but is not limited to, a reproduction cooking processing method for 3D foods.

In the example 3D food reproduction cooking processing method, first, using advanced technology such as MRI, the three-dimensional structure of fried tofu and component distribution information are converted into big data, and nutrition such as nutritional components and functional components are also used. Bioregulatory functions and the like have also been published through mouse, cohort, human intervention tests, etc., and these may be used. These data are digitized and may be used. Furthermore, individual health examinations, hospital charts, or daily real-time health information (measurement of blood pressure, blood glucose level, etc. with a mobile wristwatch or the like) may be linked and stored in the server as health information. Information on individual tastes may also be accumulated through tasting questionnaires, smartphones, and the like. For example, in the case of an individual smartphone, the meal menu may be imaged each time, and the data associated with the taste evaluation result may be accumulated. If it is a questionnaire, the results of the questionnaire may be stored in the server by associating the sold agricultural products, processed products, prepared meal menu, eating out menu with an electronic tag / QR code (registered trademark).

With a 3D-CAD application based on AI analysis, these big data are first designed to reproduce basic drawings such as the 3D structure of foods and component distribution based on the structure and component distribution data, and then according to individual tastes and health information. You may customize it.

In one embodiment, the illustrated 3D food reproduction processing apparatus may be used not only for a 3D printer but also for sheet processing, laminated culture processing, conventional mold molding, or a combination thereof. ..

FIG. 2 exemplifies a reproduction image of "discerning thick-fried tofu" as a typical example of the present disclosure. By preparing powders and granules having various particle sizes for each material, it is possible to arrange the components, bubbles, and scent components on the micron order (or nano order) and adjust the strength. In addition, the texture and water absorption and water repellency of the thick-fried tofu surface can be variably controlled. Here, processing that maintains a crisp tactile sensation is also possible, and a technique for controlling water movement by applying an edible water repellent or the like may be applied. FIG. 2 shows a cross-sectional image of Atsuage. Here, you can achieve your favorite tactile sensation by controlling the particle size and arrangement of fine bubbles, and you may evenly distribute the scent of yuzu if necessary. You may devise such as arranging.

In addition, it is assumed that raw fruits will be reproduced from powder and that meat and fish meat will be converted from vegetable protein material powder. The advantage of these technologies is that fruits with a lot of water and perishable meat usually need to be refrigerated or frozen, but drying and powdering makes it possible to store at room temperature, which reduces the energy stored by freezing and refrigerating. Since it can be made into a container, transportability is also improved. In addition, it is possible to freely control the texture, component distribution, etc. by adjusting the particle size of the powder or granular material by utilizing the fine pulverization, classification, and granulation technology.

The subject of this disclosure includes humans or animals. That is, it can be applied not only to human cooked foods but also to pets and livestock industry.

In a further aspect, the present disclosure is a combination library of foodstuff units such as raw materials for food and drink components, or food and drink component cartridges containing powdered granules thereof or pastes thereof. Provides a combined library of foodstuff units, such as food and beverage component cartridges, in which foodstuff units, such as individual cartridges, are selected to cover a range of those that meet the desired standard. This library can be configured to have a standard corresponding to the recipe assumed to be provided.

In a preferred embodiment, the content of the foodstuff unit, such as a cartridge used in the library of the present disclosure, is the powder or paste. This is because standardization and standardization can be facilitated by powdering or pasting, the number of recipes that can be handled can be increased, and the value as a library can be increased.

Preferably, the powder contained in the foodstuff unit such as a cartridge has a particle size and a particle size distribution controlled to desired values and / or is surface chemically modified. By controlling and / or surface-chemically modifying the particle size and particle size distribution to desired values, standardization / standardization can be facilitated, the number of recipes that can be handled can be increased, and the value as a library can be increased. Because. Therefore, if the recipient is known in advance, the library of the present disclosure has a desired value for at least one of the particle size, particle size distribution and surface chemical modification suitable for the desired food and drink recipe. Is desired to be included.

(System and automatic cooker)
In one aspect, the present disclosure is desired from (X) a raw material / powder or granular material providing unit that provides a residue or a food or drink raw material or a powder or granular material thereof, and (Y) a residue or a food or drink raw material or a powder or granular material thereof. A system for manufacturing cartridges of food and drink components, including a cartridge manufacturing unit that selects one that conforms to the above standard and arranges the selected residue or food or drink raw material or powder or granular material thereof in one or more cartridges. provide. As a detailed embodiment of the raw material / granular material providing unit and the cartridge manufacturing unit used in this system, one or a plurality of arbitrary features described in (Cartridge, its production and application) are adopted in combination. It is understood that it may be.

In one embodiment, the raw material / powder or granular material providing unit that provides the residue or the food or drink raw material or the powder or granular material thereof may have a function of pulverizing or pasting the residue or the food or drink raw material, and this function. May be provided externally. In a preferred embodiment, the residue or food or drink raw material has a function other than pulverization (for example, fermentation, drying, pulverization, surface processing, sieving after pulverization or pasting, particle size control, etc.). You may.

In one embodiment, the cartridge manufacturing unit has a function of arranging a residue, a food or drink raw material, or a powder or granular material thereof as a content in the cartridge. When a label (for example, a QR code (registered trademark)) is placed on the cartridge, it may have a function of inputting the information and attaching the output.

In another aspect, the present disclosure is desired from (X) a raw material / powder or granular material providing unit that provides a residue or a food or drink raw material or a powder or granular material thereof, and (Y) a residue or a food or drink raw material or a powder or granular material thereof. The cartridge manufacturing unit that selects the one that conforms to the standard of (Z) and arranges the selected residue or food / drink raw material or its powder or granular material in one or more cartridges, and (Z) structural information of food and drink, and the object to be provided ( Subjective / objective) An information providing unit that provides at least one selected from a group consisting of [including livestock] information and recipe information, and (W) at least one of the structural information, the provided target information, and the recipe information. Based on the above, a food and drink manufacturing system suitable for the recipient is provided, which includes a food and drink manufacturing department that manufactures food and drink.

In one preferred embodiment, the system of the present disclosure further comprises a component processing section for processing the residue or food and drink ingredients. The processing function may be possessed by the raw material / powder or granular material providing unit, or may be provided as a separate part.

In one preferred embodiment, the component processing section used in the system of the present disclosure has the function of unit operations such as fermentation, drying, milling (coarse milling), fine milling, classification, freezing, pressure, heating, reaction, mixing, etc. You may have.

The merit of freezing utilized in one embodiment is expected to be that the growth of ice crystals as a raw material damages cells and promotes the movement and transpiration of water. The merit of (coarse) crushing is expected to increase the drying rate due to cell damage and increased surface area. In any case, since the drying characteristics differ depending on the type of raw material, it is important to dry under the optimum conditions for the raw material (for example, the drying speed of the same mandarin orange changes depending on the whole and the pulp. The latter is faster). It becomes.

The drying methods used in one embodiment include natural drying and artificial drying, but in the latter, there are drying methods using hot air under normal pressure, spraying, dehumidification, dew point, electromagnetic waves, heat medium, and the like. In vacuum, there are vacuum drying, freeze vacuum drying, microwave vacuum drying, and the like. In addition to this, there is a pressure type drying method.

The crushing method used in one embodiment includes an impact type, an air flow type, a mortar type, a roll type, a medium type crusher, and the like. The material can be adjusted to the desired average particle size or particle size distribution using a milling and sieve equal classification device. Further, when the fluidity of the powder is poor (particularly, the fluidity of the finely pulverized powder becomes small), it is possible to use a granulated product processed into granules having a large particle size using a granulator or the like.

In one embodiment, the powder or paste or granulated product prepared by the method used in the above-described embodiment can be used to form a cartridge. In addition, although the cartridge may be a single material or substance, it can also be made into a cartridge (for example, one serving at a time) as a mixed powder or a mixed paste in which a plurality of ingredients are mixed.

In one embodiment, the advantages of the technique of reproducing powder to raw fruit and the technique of converting vegetable protein powder to meat, fish meat are usually refrigerated, such as watery fruits and perishable meat. Although it needs to be stored frozen, it can be stored at room temperature by drying and powdering, the storage energy due to freezing and refrigeration can be reduced, and the volume can be reduced, so transportability is also improved. In addition, it is possible to freely control the texture, component distribution, etc. by adjusting the particle size of the powder by utilizing the fine pulverization / classification / granulation technology.

In one embodiment, the food and beverage manufacturing department of the system of the present disclosure includes a 3D printer. Any 3D printer can be used as long as it can produce food and drink. Preferably, the 3D printer has the ability to achieve at least one of pressure transformation, heating and mixing at the tip.

In one embodiment, the 3D printer that can be used in the present disclosure has a function of optimally controlling the combination of the powder, the amount of water added, and the timing of addition of the powder and water. In the system of the present disclosure, it may be one of the (unlimited) advantages that the desired food or drink can be produced only from the powder and water.

In one embodiment, the 3D printers that can be used in the present disclosure are from ejection lamination from micronozzles, surface tension and spin coating, thinning by self-assembly, etc., dispersion of components by nano / microemulsion and fine bubbles. It may have a function of reconstructing food and drink by combining at least one or more items selected from the group. In another embodiment, a 3D printer that can be used in the present disclosure is capable of heating or cooling to reconstitute food or drink into an edible sized tissue while cooking or denaturing the raw material or powder or paste. May have. For such 3D printer functions, techniques known in the art can be applied, for example, supervised by Shinji Sakai. You can refer to the development and application of bio 3D printing related technology, CMC Publishing (August 27, 2019). For example, a 3D printer (a) heats or cools as needed, (b) mixes a fluid with the raw material or powder and granules to convert it into a fluid material with the desired viscosity, and (c) a nozzle. A three-dimensional structure is constructed while the components are modified and hardened by heating while filling the saucer such as a mold, and (d) other fluid substances, liquids, gases, etc. are partially injected accurately as needed. While skillfully or appropriately controlling the texture (size / dispersion of bubbles, distribution of water), taste, aroma, etc., (e) construct foods and drinks with the required nutritional / preference characteristics, (e) f) Download a design program (with a dedicated driver for each processing device model) based on information on 3D food ingredients, nutrition, taste, safety, health, etc. required for construction from the cloud and use a 3D printer or It further has at least one function that makes it possible to incorporate it into a processing cooker.

In another embodiment, the system of the present disclosure further comprises a powder modification portion having a function of controlling the particle size and particle size distribution of the powder or granular material to a desired value or range and / or a function of chemically modifying the powder or granular material. May be good.

In one embodiment, the food and beverage manufacturing unit that can be used in the present disclosure includes information on the residue or food and drink raw material or its powder or granular material, structural information on the food or drink, and a target to be provided in the production of the food or drink. By analyzing (subjective / objective) information and recipe information with artificial intelligence as needed, it may have a function of outputting recipes of foods and drinks that match the health or taste of the recipient.

In one embodiment, the information provider, which may be used in the present disclosure, includes information on the three-dimensional structure, component content, distribution information and / or safety information (health damage prevention) of foods and drinks, and information on existing dishes. Provide at least one of the recipe information regarding the food and drink, the recipient including at least one of the taste and health information of the recipient, and the recipe available based on the information on the cooking environment of the recipient. You may be doing it.

In another aspect, the present disclosure is an automatic cooker comprising (a) a combined library of foodstuff units such as food and drink component cartridges containing residues or food and drink ingredients or powders thereof and (b) a 3D printer. Therefore, the foodstuff unit such as an individual cartridge is selected so that the library covers a range of those conforming to a desired standard, and the 3D printer contains information on a recipe for making food and drink, and the desired food and drink unit is provided. The standard provides an automatic cooker, which is defined in conjunction with the food and drink recipe. It is understood that in this automatic cooker, in addition to any of the embodiments described in this section, one or a combination of any of the embodiments described in (Cartridge, its manufacture and application) can be utilized. ..

In a preferred embodiment, the production recipe reconstitutes food and drink with a) a combination of granules and fluid, and b) optimally controls the combination, amount and timing of the granules and fluid. , C) Discharge stacking from nozzles, surface tension and spin coating, thinning by self-assembly, dispersion of components by emulsion or fine bubble, etc. to reconstruct food and drink, d) operation stage of c) It is characterized in that food and drink are reconstructed into an edible-sized structure while heating and cooling as necessary and cooking and transforming a small part of the raw material.

In this embodiment of the present disclosure, a preferred embodiment is a food processing 3D printer that utilizes dried powdered foodstuffs, so that unlike a food 3D printer that forms food from a paste material, the material is stored for a long time, energy-free, and simple. It can be handled. In this way, food can be provided by the technology (powdered foodstuff, 3D restoration processing) that makes the stems, roots, skins, bones, etc. that become food waste edible, clarifying the ingredients of the foodstuff and individual Ingredients can be customized based on preference data.
(Onsite cooking)

(Recipe provision technology)
The present disclosure provides a technique for providing a recipe suitable for a non-provided object (individual). In one aspect, the disclosure provides (A) a process of providing preference information (subjective) and / or health nutrition information (objective) of the recipient, (B) food stock stock information and / or available recipe information. And (C) a step of specifying a recipe for food and drink to be provided based on at least one of the preference information and the health nutrition information, and at least one of the food stock stock information and the available recipe. Provide a method of providing an appropriate food and drink recipe to the recipient. It is a feature of the present disclosure that the optimum recipe for the food and drink side can be provided by analyzing the information on the food and drink side in combination with the information on the food and drink side.

In one embodiment, in the production of foods and drinks in the present disclosure, the foodstuff stock information, the structural information of the foods and drinks, the target (subjective / objective) information to be provided, and the recipe information are, if necessary, artificial intelligence. The analysis may include outputting recipes for foods and drinks that match the health or taste of the recipient.

The foodstuff stock information includes nutritional components (for example, six major nutrients), taste components, aroma components, functional components, three-dimensional structure, component distribution, and safety information (for example, upper limit of content of functional components, etc.), and health. Includes information about at least one element selected from the group consisting of (damage information, etc.). Here, as the functional component, a component that can be labeled by the functional labeling system of Japan or a system corresponding thereto is intended, and in the broad classification, dietary fiber, carotenoid, and polyphenol correspond. Each has a name for an individual component. For example, β cryptoxanthin for carotenoids and lutein for polyphenols are individual names. In addition, although some of the lipids are recognized to be functionally labeled, since the lipids are contained in the six major nutrients, they also correspond to functional components and may also correspond to nutritional components.

In one specific embodiment, the functional ingredient comprises dietary fiber, carotenoids, polyphenols or combinations thereof.

In one preferred embodiment, at least one step (A)-(C) of the methods of the present disclosure is provided through a network.

In this disclosure, as a feature element when realizing on-site, various information on the three-dimensional structure / component distribution, health / preference, etc. of foodstuffs or their programs are automatically cooked at home (on-site) through the Internet communication network. Etc., and provide a system for cooking and reproducing 3D foods from powdered raw materials.

Here, an example of the use of the surplus rice in the rice cooker is as follows.
Rice left at home is often stored in a rice cooker's heat retention function or freezing / refrigerating, but if it is dried immediately and powdered (for example, the rice cooker is equipped with a drying / crushing function), hygiene is also cleared. It can be used as a food material.

The powdered rice flour is a 3D automatic cooker (chef machine). For example, in the case of rice, a 3D drawing created by an AI analysis application based on an image of the three-dimensional structure and water distribution of rice grains is downloaded from the Internet. You can also download a cooking program from flour from the recipe site, and if you like hard rice, you can reproduce the rice with a 3D automatic cooker by reducing the amount of water added. In addition, it can also be converted to rice flour bread, Japanese sweets, etc. on-site. Alternatively, you can download recipes and use them as ingredients for seasonings such as sugar, soy sauce, vinegar, sugar, and miso from rice powder. In addition, if the inventories of rice flour powdered at each household can be visualized by connecting them with IoT (utilizing logistics solutions), local rice flour can be efficiently collected, and local food companies (Japanese sweets stores, etc.) can use it for business purposes. It can also be used as. Further, in this case, since the starch is already gelatinized, the production cost can be expected to be reduced as compared with the case where the raw rice is gelatinized and processed.

Similar existing technologies include a home bakery (manufactured by Panasonic) equipped with a mode for processing rice bread using the remaining rice, and a crusher-mounted home bakery (formerly Sanyo Gopan) that crushes raw rice into rice flour bread. ..

In another aspect, the disclosure provides (A) a step of providing preference information (subjective) and / or health nutrition information (objective) of the recipient, (B) food stock stock information and / or available recipe information. And (C) a step of specifying a recipe for food and drink to be provided based on at least one of the preference information and the health nutrition information, and at least one of the food stock stock information and the available recipe. Provide a program for making a computer implement a method of providing an appropriate food and drink recipe to a recipient. (A) to (B) can be analyzed and processed individually or on the same computer.

In another aspect, the disclosure provides (A) a step of providing preference information (subjective) and / or health and nutrition information (objective) of the recipient, (B) food stock information and / or recipe information that can be provided. And (C) a step of specifying a recipe for food and drink to be provided based on at least one of the preference information and the health nutrition information, and at least one of the food stock stock information and the available recipe. Provided is a recording medium containing a program for causing a computer to carry out a method of providing an appropriate food and drink recipe to a recipient. (A) to (B) can be analyzed and processed individually or on the same computer. As the recording medium, any medium can be used, and in addition to the hard disk and SSD, a CD-R, a USB memory, or the like can be used.

In another aspect, the disclosure discloses (A) a recipient information provider that provides preference information (subjective) and / or health and nutrition information (objective) to a recipient, and (B) foodstuff stock information and / or provision. Food and drink to be provided based on the food recipe information providing unit that provides possible recipe information, and (C) at least one of the preference information and the health and nutrition information, and at least one of the food stock information and the available recipe. Provided is a system for providing an appropriate food and drink recipe to a recipient, including a recipe specifying part for specifying a recipe of an item.

The information providing department to be provided may have any structure as long as it can provide preference information (subjective) and / or health and nutrition information (objective) to be provided. It may be configured as part of a computer or provided as a dedicated means of providing information.

The food recipe information providing department may also have any structure as long as it can provide the food stock information and / or the recipe information that can be provided. It may be configured as part of a computer, may be configured from an external network, or may be provided on a recording medium.

As long as the recipe specifying unit can specify the recipe of the food or drink to be provided based on at least one of the preference information and the health nutrition information and at least one of the foodstuff stock information and the available recipe. Any configuration may be used. The hardware itself may exert its function, it may be provided by software, it may be a transmission medium, or it may be processed in the cloud.

(Recipe-based cooking / manufacturing technology)
In another aspect, the disclosure provides (A) a process of providing preference information (subjective) and / or health and nutrition information (objective) of the recipient, (B) food stock stock information and / or available recipe information. (C) A step of specifying a recipe for food and drink to be provided based on at least one of the preference information and the health nutrition information, and at least one of the food stock stock information and the available recipe, and ( D) Provided is a method for preparing a food or drink, which comprises a step of producing the food or drink based on the recipe. In the method of preparing the food and drink of the present disclosure, any embodiment detailed in (Recipe Providing Technique) can be used.

In another aspect, the disclosure provides (A) a step of providing preference information (subjective) and / or health and nutrition information (objective) of the subject to be provided, (B) ingredient stock information and / or recipe information that can be provided. (C) A step of specifying a recipe for food and drink to be provided based on at least one of the preference information and the health nutrition information, and at least one of the food stock stock information and the available recipe, and ( D) Provide a program for causing a computer to carry out a method for preparing a food or drink, which comprises a step of providing a manufacturing process for producing the food or drink based on the recipe. In the program of the present disclosure, any embodiment detailed in (Recipe Providing Technology) can be used.

In another aspect, the disclosure provides (A) a process of providing preference information (subjective) and / or health and nutrition information (objective) of the subject to be provided, (B) ingredient stock information and / or recipe information that can be provided. (C) A step of specifying a recipe for food and drink to be provided based on at least one of the preference information and the health nutrition information, and at least one of the food stock stock information and the available recipe, and ( D) Provide a recording medium for storing a program for causing a computer to carry out a method for preparing a food or drink, which comprises a step of providing a manufacturing process for producing the food or drink based on the recipe. .. In the recording medium of the present disclosure, any embodiment detailed in (Recipe Providing Technology) can be used.

In another aspect, the disclosure discloses (A) a recipient information provider that provides preference information (subjective) and / or health and nutrition information (objective) to a recipient, and (B) foodstuff stock information and / or provision. Food and beverages to be provided based on the foodstuff recipe information providing unit that provides possible recipe information, (C) at least one of the preference information and the health and nutrition information, and at least one of the foodstuff stock information and the available recipe. A method for preparing a food or drink, which comprises a recipe specifying unit for specifying a recipe of the above, and (D) a manufacturing process information providing unit for providing a manufacturing process for producing the food or drink based on the recipe. Provide a system for making a computer perform. In the system of the present disclosure, any embodiment detailed in (Recipe Providing Technology) can be used.

The manufacturing process information providing unit may use any configuration as long as it can provide a manufacturing process for manufacturing the food or drink based on the recipe, and is preferably automatic cooking using a 3D printer or the like. It may be a vessel.

In one preferred embodiment, (D) the step of producing food and drink includes a step of determining an appropriate cooking method and a step of executing the determined cooking method (see, for example, FIG. 2). Here, all may be cooked manually, or a 3D printer (automatic cooker) may be used in combination manually. Further, it is understood that all 3D printers (automatic cookers) may be used together. Alternatively, the manufacturing process information providing unit has a function of realizing a step of determining an appropriate cooking method and a step of executing the determined cooking method.

In the present disclosure, at least one step (A) to (C) may be provided through a network. A part of (D) may also be networked, and in this case, there is an advantage that automatic cooking can be easily performed.

One embodiment is characterized in that, in (D), a 3D food is cooked and reproduced using powder or granular material.

(Embodiment of information to be provided)
Here, the process of providing the recipient information for the food related to the recipient is further explained. In the request from the individual, the ingredients are selected based on the health information and the preference information, and the recipe design using the ingredients. It is assumed that the information will be reconstructed by the "AI automatic cooker" and the information will be returned to the non-provided target (individual).

First, assuming that the recipient is an individual, when an individual's food / ingredient request is made, the individual's health information (eg, diabetes reserve group, individual rank) is provided, and / or the individual's. Preference information (eg, nostalgic taste; information on the diabetic reserve group such as salt content and sugar mass and the amount of ingredients affecting health) is provided. After that, selection of foodstuffs that can be expected to be effective for the diabetic reserve group (assuming that foodstuffs are selected by referring to the functional agricultural product database being prepared by the applicant. For each major agricultural product, in addition to the five major nutritional components, dietary fiber , Polyphenol, carotenoid content, related human intervention test papers for each functional ingredient are stored in a database), and food / meal recipe design that reflects the amount of ingredients that can be expected to be effective (the basic system is Developed by the Agricultural Research Organization, it is ineffective if the amount of ingredients is small, considering the amount taken from the meal so far), and the "AI automatic cooker" that reflects the recipe and uses the ingredients of the ingredients unit such as cartridges As an example, a mechanism is envisioned in which foods and ingredients are reconstructed and returned to individuals.

(Example of food processing)
Next, an example of the process of processing the food based on the structural information and the recipient information will be described below. For example, to describe the reproduction cooking processing method for 3D foods, first, using advanced technology such as MRI, the three-dimensional structure of Atsuage and component distribution information are converted into big data, and nutrition such as nutritional components and functional components are converted into big data. Alternatively, the bioregulatory function and the like are also published through mouse, cohort, human intervention tests, etc., and the data are digitized. Furthermore, individual health examinations, hospital charts, or daily real-time health information (measurement of blood pressure, blood glucose level, etc. with a mobile wristwatch, etc.) are linked and stored in the server as health information. Information on individual tastes will also be accumulated through tasting questionnaires and smartphones. For example, in the case of an individual smartphone, the meal menu can be imaged each time, and data can be accumulated in which the taste evaluation results are linked. If it is a questionnaire, the results of the questionnaire can be stored on the server by linking the agricultural products, processed products, prepared meal menus, eating out menus, electronic tags, QR codes (registered trademarks), etc. that are on sale.

With a 3D-CAD application that uses AI analysis to reproduce the above big data, first design a basic drawing of the 3D structure of food, component distribution, etc. that is reproduced based on the structure and component distribution data, and then according to individual tastes and health information. Can be customized.

The 3D food reproduction processing device is not limited to a 3D printer, but it can be assumed that sheet processing, laminated culture processing, conventional mold molding, etc. are used, or a combination of these is used for processing. As an example in FIG. 1, a reproduction image of the special Atsuage is provided.

By preparing powders with various particle sizes for each material, it is possible to arrange the components, bubbles, and scent components on the micron order (nano order in the future) and adjust the strength. In addition, the texture and water absorption and water repellency of the thick-fried tofu surface can be variably controlled.

In addition, it is assumed that raw fruits will be reproduced from powder and that meat and fish meat will be converted from vegetable protein material powder. The advantage of these technologies is that fruits with a lot of water and perishable meat usually need to be refrigerated or frozen, but drying and powdering makes it possible to store at room temperature, which reduces the energy stored by freezing and refrigerating. Since it can be made into a container, transportability is also improved. In addition, it is possible to freely control the texture, component distribution, etc. by adjusting the particle size of the powder by utilizing the fine pulverization / classification / granulation technology.

The features of this disclosure can be summarized as the use, creation and collection of health and nutrition preference data, and the realization of the other three solutions in the home will be achieved. In addition, a Digifarm type semi-self-sufficiency system (de-lifeline) will be provided. The present disclosure may be provided as software or as a system. One of the features is that recipe proposals can be made exactly.
(Easy solution of Sustainable Development Goals (SDGs))
By using this disclosure, we can contribute to the achievement of Sustainable Development Goals (SDGs) and targets. Sustainable Development Goals (SDGs) and targets include:
Goal 1. Ending all forms of poverty everywhere The technology of the present disclosure can achieve optimal food and beverage distribution and achieve this goal.
Goal 2. Ending hunger, achieving food security and nutritional improvements, and promoting sustainable agriculture The techniques of this disclosure can achieve optimal distribution of food and beverage ingredients and food and beverages, and this goal can be achieved.
Goal 3. Ensuring healthy living and promoting well-being for all people of all ages The technology of this disclosure allows optimal distribution of food and drink to be achieved with health information in mind, and this goal can be achieved.
Goal 4. Ensuring inclusive, fair and quality education for all and facilitating lifelong learning opportunities The technology of this disclosure provides an appropriate learning environment in the process of optimal food and beverage distribution, which is the goal. Can be achieved.
Goal 5. Achieve Gender Equality and Empower All Women and Girls The technologies in this disclosure achieve optimal distribution of food and drink, and time and other resources devoted to empowering women and girls who are overly burdened. Is secured and this goal can be achieved.

Goal 6. Ensuring the availability and sustainable management of water and sanitation for all The techniques of this disclosure allow optimal distribution of food and drink to be achieved while maintaining an adequate sanitary environment, and this goal can be achieved.

Goal 7. Ensuring access to cheap, reliable and sustainable modern energy for all. The technology of this disclosure ensures proper energy distribution by achieving optimal food and beverage distribution. The goal can be achieved.

Goal 8. Promoting inclusive and sustainable economic growth and full and productive employment and rewarding human employment for all (decent work) The technology of this disclosure achieves and is appropriate for optimal distribution of food and drink. This goal can be achieved by laying the foundation for good economic growth.

Goal 9. Build resilient infrastructure, promote inclusive and sustainable industrialization, and promote innovation The technologies disclosed will transform the industrialization structure by achieving optimal distribution of food and drink. And this goal can be achieved.

Goal 10. Correcting inequality within and between countries The technology of the present disclosure can achieve optimal distribution of food and drink, leveling excessive exploitation of food and drink ingredients, and achieving this goal.

Goal 11. Achieving inclusive, safe, resilient and sustainable cities and human settlements The technologies of the present disclosure have achieved optimal distribution of food and drink, resulting in dramatic improvements in the urban environment. This goal can be achieved.

Goal 12. Ensuring Sustainable Production and Consumption Forms This disclosed technology can achieve this goal by achieving optimal food and beverage distribution and minimizing losses, enabling sustainable production.

Goal 13. Take urgent measures to mitigate climate change and its impacts The technology of this disclosure achieves optimal distribution of food and drink, minimizes the impacts of climate change, and reduces greenhouse gases that can be reduced with optimization. This goal can also be achieved by reductions and the like.

Goal 14. Conserving and Sustainably Utilizing Marine and Marine Resources for Sustainable Development The technologies disclosed in this disclosure can achieve optimal distribution of food and drink, preserve marine resources, and achieve this goal. ..

Goal 15. Technologies of the present disclosure to protect and restore terrestrial ecosystems, promote sustainable use, manage sustainable forests, combat desertification, and prevent and restore land degradation and biodiversity loss. This goal can be achieved by achieving optimal distribution of food and drink, preserving excessive terrestrial ecosystems, and minimizing biodiversity loss.

Goal 16. The technology of this disclosure that promotes a peaceful and inclusive society for sustainable development, provides access to justice for all, and builds effective and accountable inclusive institutions at all levels. This goal can be achieved by achieving optimal distribution of food and drink, instilling awareness and lowering the hurdles to access to the judiciary by being able to lead a healthy social life.

Goal 17. Strengthening Implementation Measures for Sustainable Development and Revitalizing Global Partnerships The technology of this disclosure achieves optimal food and beverage distribution and provides an environment that facilitates global partnerships. Can be achieved.

The targets of Goal 1 include the following.
1.1 By 2030, end extreme poverty everywhere, currently defined as people living on less than $ 1.25 a day.
1.2 By 2030, halve the proportion of men, women and children of all ages in poverty at all levels by national definition.
1.3 Implement appropriate social protection systems and measures, including minimum standards, in each country to achieve adequate protection for the poor and vulnerable by 2030.
1.4 By 2030, all men and women, including the poor and vulnerable, will have access to basic services, ownership and control of land and other forms of property, inherited property, natural resources, Ensure that we have equal rights to financial resources, as well as appropriate new technologies and financial services, including microfinance.
1.5 By 2030, build resilience for the poor and vulnerable people and expose them to extreme climate change-related meteorological phenomena and other economic, social, environmental shocks and disasters. And mitigate vulnerabilities.
1. 1. a. Through strengthening development cooperation, etc., to take appropriate and predictable measures for developing countries, including least developed countries, in order to implement plans and policies to end poverty in all dimensions. Ensuring the mobilization of significant resources from various sources.
1. 1. b Establish appropriate policy frameworks based on poor and gender-friendly development strategies at the national, regional and international levels to support increased investment in actions to eradicate poverty.

The targets of Goal 2 include the following.
2.1 By 2030, eradicate hunger and ensure that all people, especially vulnerable people, including the poor and young children, have adequate access to safe and nutritious food all year round.
2.2 By 2030, all forms of malnutrition will be resolved, including by 2025 the internationally agreed target for stunting and debilitating diseases in children under the age of 5, young girls, pregnant women and Address the nutritional needs of lactating women and the elderly.
2.3 By 2030, women, through land and other production resources, inputs, knowledge, financial services, markets and ensuring secure and equal access to value-added and non-agricultural employment opportunities. Double the agricultural productivity and income of small food producers, including indigenous peoples, family farmers, pastoralists and fishermen.
2.4 By 2030, increase productivity, increase production, maintain ecosystems, improve adaptability to climate change, extreme weather events, droughts, floods and other disasters, and progressively Ensure sustainable food production systems that improve land and soil quality and practice resilient agriculture.
2.5 By 2020, through well-managed and diversified seed and plant banks at national, regional and international levels, seeds, cultivated plants, domesticated and domesticated animals and their relatives wild Maintain the genetic diversity of species and promote fair and equitable distribution of the benefits resulting from access to and its use of genetic resources and related traditional knowledge, based on international agreements.
2. a. Expanding investment in rural infrastructure, agricultural research and extension services, technological development and plant and livestock gene banks through strengthening international cooperation to improve agricultural production capacity in developing countries, especially least developed countries. Aim.
2. b In accordance with the resolution of the Doha Development Round, correct and prevent trade restrictions and distortions in the global agricultural market, including the parallel elimination of all forms of agricultural export subsidies and all export measures of equivalent effect.
2. c. To curb extreme fluctuations in food prices, take steps to ensure the proper functioning of food and derivatives markets and facilitate timely access to market information such as food reserves.

The targets of Goal 3 include the following.
3.1 By 2030, reduce the global maternal mortality rate to less than 70 per 100,000 live births.
3.2 All countries aim to reduce neonatal mortality to at least 12 out of 1,000 live births and to reduce under-five mortality to at least 25 out of 1,000 live births by 2030 Eradicate preventable mortality in newborns and children under 5 years of age.
3.3 By 2030, eradicate infectious diseases such as AIDS, tuberculosis, malaria and neglected tropical diseases and address hepatitis, waterborne and other infectious diseases.
3.4 By 2030, reduce youth mortality from non-communicable diseases by a third through prevention and treatment, and promote mental health and well-being.
3.5 Strengthen prevention and treatment of substance abuse, including substance abuse and harmful alcohol intake.
3.6 By 2020, halve casualties from road road accidents around the world.
3.7 By 2030, make sexual and reproductive health services available to all, including family planning, information and education and incorporation of sexual and reproductive health into national strategies and plans.
3.8 Universal health coverage, including protection from financial risks for all, access to quality basic health services and access to safe, effective, quality and inexpensive essential medicines and vaccines. Achieve (UHC).
3.9 By 2030, significantly reduce the number of toxic chemicals and deaths and illnesses due to air, water and soil pollution.
3. 3. a. Strengthen the implementation of the World Health Organization Framework Convention on Tobacco Control in all countries as appropriate.
3. 3. b Support the research and development of vaccines and medicines for infectious and non-infectious diseases that mainly affect developing countries. It will also provide access to cheap essential medicines and vaccines in accordance with the TRIPS Agreement on Trade-related Aspects of Intellectual Property Rights and the Doha Declaration on Public Health. The Declaration is under development to maximize the flexibility provisions of the TRIPS Agreement on Public Health Protection and, in particular, the provision of access to medicines to all. It is a commitment of national rights.
3. 3. c Significantly expand health finance and recruitment, capacity building / training and retention of health personnel in developing countries, especially least developed countries and small island developing states.
3. 3. d Strengthen capacity for early warning, risk factor mitigation and risk factor management of national and global health risk factors in all countries, especially developing countries.

The targets of Goal 4 include the following.
4.1 By 2030, ensure that all children, gender-neutral, complete free, fair and quality primary and secondary education that produces appropriate and effective learning outcomes.
4.2 By 2030, ensure that all children, gender-neutral, are ready for primary education by having access to quality infant development and care and preschool education.
4.3 By 2030, ensure that all men and women have equal access to high-quality technical and vocational education within reach and higher education, including universities.
4.4 By 2030, significantly increase the proportion of young people and adults with the skills necessary for employment, rewarding human work and entrepreneurship, such as technical and vocational skills.
4.5 By 2030, eliminate gender disparities in education and give vulnerable groups equal access to education and vocational training at all levels, including persons with disabilities, indigenous peoples and vulnerable children.
4.6 By 2030, ensure that all young people and the majority (both men and women) of adults have literacy and basic computing skills.
4.7 By 2030, Education for Sustainable Development and Sustainable Lifestyles, Human Rights, Gender Equality, Promotion of Peace and Non-Violent Culture, Global Citizenship, Cultural Diversity and Cultural Sustainability Through education in understanding the contributions to possible development, all learners will be able to acquire the knowledge and skills needed to promote sustainable development.
4. Build and improve children, disabilities and gender-friendly educational facilities to provide a safe, non-violent, inclusive and effective learning environment for all.
4. b By 2020, developed countries such as vocational training, information and communication technology (ICT), technology, engineering and science programs for developing countries, especially least developed countries and small island developing countries, as well as African countries. Significantly increase the number of higher education scholarships in and other developing countries worldwide.
4. c By 2030, the number of quality teachers will be significantly increased through international cooperation for teacher training in developing countries, especially least developed countries and small island developing states.

The targets of Goal 5 include the following.
5.1 Eliminate all forms of discrimination against all women and girls everywhere.
5.2 Eliminate all forms of violence in public and private spaces against all women and girls, including trafficking, sexual and other types of exploitation.
5.3 Eliminate all harmful practices such as minor marriages, early marriages, forced marriages and female genital mutilation.
5.4 Recognize and evaluate unpaid childcare / nursing care and domestic work through the provision of public services, infrastructure and social security policies, and the sharing of responsibilities within households and families according to the circumstances of each country.
5.5 Ensure full and effective women's participation and equal leadership opportunities in decision-making at all levels in the political, economic and public sectors.
5.6 Ensure universal access to sexual and reproductive health and rights in accordance with the International Conference on Population and Development (ICPD) Action Plan and Platform for Action, as well as the outcomes of these verification meetings.
5. a. Undertake reforms to give women equal rights to economic resources and access to ownership and land and other property, financial services, inherited property and natural resources in accordance with national law.
5. b Strengthen the utilization of realization technologies such as ICT to promote the strengthening of women's abilities.
5. c Introduce and strengthen appropriate policies and binding legislation to promote gender equality and empower all women and girls at all levels.

The targets of Goal 6 include the following.
6.1 By 2030, achieve universal and equitable access to safe and inexpensive drinking water for all.
6.2 By 2030, achieve adequate and equal access to sewage and sanitation facilities for all and eliminate field excretion. Pay particular attention to the needs of women and girls, as well as those in vulnerable positions.
6.3 By 2030, reduce pollution, eliminate dumps and minimize the release of harmful chemicals and substances, halve the proportion of untreated wastewater and significantly on a global scale for recycling and safe reuse. Improve water quality by increasing.
6.4 By 2030, significantly improve the efficiency of water use in all sectors, ensure sustainable harvest and supply of freshwater, address water scarcity and significantly reduce the number of people suffering from water scarcity.
6.5 By 2030, implement integrated water resources management at all levels, including appropriate cross-border cooperation.
6.6 By 2020, protect and restore water-related ecosystems, including mountains, forests, wetlands, rivers, aquifers and lakes.
6. a By 2030, international cooperation and capacity for activities and plans in the water and sanitation sector in developing countries, including water collection, desalination, efficient use of water, wastewater treatment, recycling and reuse technologies. Expand construction support.
6. b Support and strengthen the participation of local communities in improving water and sanitation management.

The targets of Goal 7 include the following.
7.1 Ensure universal access to cheap and reliable modern energy services by 2030.
7.2 By 2030, significantly increase the proportion of renewable energy in the global energy mix.
7.3 By 2030, double the rate of improvement in energy efficiency worldwide.
7. a By 2030, strengthen international cooperation to promote access to clean energy research and technologies such as renewable energy, energy efficiency and advanced and environmentally friendly fossil fuel technologies, energy infrastructure and cleanliness Promote investment in energy technology.
7. b By 2030, to provide modern and sustainable energy services to all developing countries, especially least developed countries, small island developing states and landlocked developing countries, in line with their respective support programs. , Expand infrastructure and improve technology.

The targets of Goal 8 include the following.
8.1 Sustain the per capita economic growth rate according to the situation of each country. Least developed countries in particular maintain an annual growth rate of at least 7%.
8.2 Achieve high levels of economic productivity through diversification, technological improvement and innovation by focusing on high value-added sectors and labor-intensive sectors.
8.3 Promote development-oriented policies that support production activities, appropriate job creation, entrepreneurship, creativity and innovation, and encourage the establishment and growth of SMEs by improving access to financial services.
8.4 By 2030, gradually improve resource efficiency in global consumption and production, and under the leadership of developed countries, divide economic growth and environmental deterioration in accordance with the 10-year planning framework for sustainable consumption and production. Plan.
8.5 By 2030, achieve full and productive employment and rewarding humane work and equal pay for equal work for all men and women, including young people and persons with disabilities.
8.6 By 2020, significantly reduce the proportion of young people who are not working, attending school or vocational training.
8.7 Eradicate forced labor, ensure modern slavery, implement urgent and effective measures to end human trafficking, and ban and eradicate the worst forms of child labor. Eradicate all forms of child labor, including recruitment and use of child soldiers, by 2025.
8.8 Protect the rights of all migrant workers, especially female migrant workers and workers in unstable employment, and promote a safe and secure working environment.
8.9 By 2030, formulate and implement policies to promote sustainable tourism that will lead to job creation, local culture promotion and product promotion.
8.10 Strengthen the capabilities of domestic financial institutions and promote and expand access to banking, insurance and financial services for all.
8. a Expanding trade assistance to least developed countries, especially to developing countries, including assistance through the Extended Integrated Framework (EIF) for trade-related technical assistance to least developed countries.
8. b By 2020, develop and commercialize the implementation of a global strategy for youth employment and a global agreement on the work of the International Labor Organization (ILO).

The targets of Goal 9 include the following.
9.1 Quality, reliable, sustainable and resilient, including regional and cross-border infrastructure, to support economic development and human well-being with an emphasis on cheap and equitable access to all. Develop infrastructure.
9.2 Promote inclusive and sustainable industrialization and significantly increase the proportion of the industrial sector in employment and GDP by 2030, depending on national circumstances. For least developed countries, the ratio will be doubled.
9.3 Increase access to financial services such as cheap lending and integration into value chains and markets for small manufacturing and other companies, especially in developing countries.
9.4 By 2030, improve sustainability by improving infrastructure and industry through improving resource utilization efficiency and expanding the introduction of clean technologies and environmentally friendly technologies and industrial processes. All countries will make efforts according to their abilities.
9.5 In all countries, including developing countries, to promote innovation by 2030, significantly increase the number of R & D workers per million, and increase public-private R & D spending. Promote scientific research in the industrial sector and improve technological capabilities.
9. Promote sustainable and resilient infrastructure development in developing countries by strengthening financial, technology and technological support to African countries, least developed countries, landlocked developing countries and small island developing states.
9. b Support domestic technological development, research and innovation in developing countries by ensuring a policy environment that contributes to industrial diversification and the creation of added value to products.
9. c. Significantly improve access to information and communication technology in least developed countries so that universal and inexpensive Internet access can be provided by 2020.

The targets of the target 10 include the following.
10.1 By 2030, the income growth rate of the bottom 40% of each country's income will be gradually achieved and sustained above the national average.
10.2 By 2030, empowering and social, economic and political of all people, regardless of age, gender, disability, race, ethnicity, origin, religion, or economic status or other circumstances. Promote inclusion.
10.3 Ensure equal opportunity and correct outcome inequality through the elimination of discriminatory laws, policies and practices, and the promotion of appropriate relevant legislation, policies and actions.
10.4 Introduce policies such as taxation, wages and social security policies to gradually achieve the expansion of equality.
10.5 Improve regulation and monitoring of global financial markets and financial institutions and strengthen enforcement of these regulations.
10.6 By increasing the participation and voice of developing countries in the decision-making of global international economic and financial systems, we will realize more effective, credible and accountable legitimate systems.
10.7 Promote orderly, safe, regular and responsible migration and liquidity, including through the implementation of well-managed immigration policies under the Plan.
10. a. Implement special and different treatment principles for developing countries, especially least developed countries, in accordance with the World Trade Organization (WTO) Agreement.
10. b Official Development Assistance (ODA) and foreign direct investment in countries with the greatest needs, including least developed countries, African countries, small island developing states and landlocked developing countries, according to national plans and programs of each country. Promote the inflow of funds, including.
10. c By 2030, reduce the cost of remittances by migrant workers to less than 3% and eliminate remittance routes that cost more than 5%.

The targets of the target 11 include the following.
11.1 By 2030, ensure access to adequate, safe and affordable housing and basic services for all and improve slums.
11.2 By 2030, give special consideration to the needs of vulnerable people, women, children, persons with disabilities and the elderly, and improve traffic safety through the expansion of public transportation, etc. to all people. Provides access to a sustainable transportation system that is safe, inexpensive and easily accessible.
11.3 By 2030, promote inclusive and sustainable urbanization and strengthen the capacity of all countries for participatory, inclusive and sustainable human settlement planning and management.
11.4 Strengthen efforts to protect and conserve the world's cultural and natural heritage.
11.5 By 2030, while focusing on the protection of the poor and vulnerable people, the number of deaths and victims of disasters such as water-related disasters will be significantly reduced, and the ratio of the world's gross domestic product will be reduced. Significantly reduce direct economic losses.
11.6 By 2030, reduce the per capita environmental impact of cities, including by paying special attention to air quality and general and other waste management.
11.7 By 2030, provide people, including women, children, the elderly and people with disabilities, with universal access to safe, inclusive and accessible green spaces and public spaces.
11. a Support good economic, social and environmental connections between urban, peripheral and rural areas by strengthening national and regional development plans.
11. b By 2020, significantly increase the number of cities and human settlements that have introduced and implemented comprehensive policies and plans aimed at inclusion, resource efficiency, climate change mitigation and adaptation, and disaster resilience. Formulate and implement comprehensive disaster risk management at all levels in line with the Sendai Framework for Disaster Risk Reduction 2015-2030.
11. c Support the development of sustainable and resilient buildings using local materials in least developed countries through financial and technical assistance.

The targets of Goal 12 include the following.
12.1 The 10-year planning framework for sustainable consumption and production (10YFP) will be implemented, taking into account the development status and capacity of developing countries, and all countries will take measures under the initiative of developed countries.
12.2 Achieve sustainable management and efficient use of natural resources by 2030.
12.3 By 2030, halve global per capita food waste at retail and consumption levels and reduce food losses along production and supply chains, including post-harvest losses.
12.4 By 2020, in accordance with the agreed international framework, achieve environmentally sound chemicals and all waste management throughout the product life cycle, minimizing adverse effects on human health and the environment Therefore, the release of chemical substances and wastes into the air, water and soil is greatly reduced.
12.5 By 2030, significantly reduce waste generation by preventing, reducing, recycling and reusing waste.
12.6 Encourage companies, especially large and multinational companies, to introduce sustainable initiatives and include sustainability information in their regular reports.
12.7 Promote sustainable public procurement practices in accordance with national policies and priorities.
12.8 By 2030, ensure that people have information and awareness about sustainable development and a lifestyle in harmony with nature everywhere.
12. a Support developing countries to strengthen their scientific and technological capabilities to promote more sustainable forms of consumption and production.
12. b Develop and introduce methods to measure the impact of sustainable development on the sustainable tourism industry, which leads to job creation, local culture promotion and product promotion.
12. c. Take into account the special needs and circumstances of developing countries, protect the poor and communities, minimize the negative impact on development, and move to the environment if there are tax reforms or harmful subsidies. Inefficient subsidies for fossil fuels, which encourage wasteful consumption, will be rationalized by removing market distortions according to the situation of each country, such as by phasing out the effects of the tax.

The targets of Goal 13 include the following.
13.1 Strengthen resilience and adaptability to climate-related and natural disasters in all countries.
13.2 Incorporate climate change measures into national policies, strategies and plans.
13.3 Improve education, awareness, human capacity and institutional function on climate change mitigation, adaptation, impact mitigation and early warning.
13. The UNFCCC's advanced pact to jointly mobilize $ 100 billion annually from all sources by 2020 to meet the needs of developing countries in implementing important mitigation actions and ensuring transparency in their implementation. Implement national commitments and invest capital as soon as possible to launch the Green Climate Fund in earnest.
13. b Ability to effectively plan and manage climate change, including focusing on women and adolescents, rural and marginalized communities, in least developed countries and small island developing states. Promote improving mechanisms.

The targets of Goal 14 include the following.
14.1 By 2025, prevent and significantly reduce all types of marine pollution, including marine debris and eutrophication, especially pollution from land activities.
14.2 By 2020, to avoid serious adverse effects on marine and coastal ecosystems, provide sustainable management and protection, such as by strengthening resilience, to achieve a healthy and productive ocean. Therefore, efforts will be made to restore marine and coastal ecosystems.
14.3 Minimize and address the effects of ocean acidification, including by promoting scientific cooperation at all levels.
14.4 By 2020, effectively regulate catches and overfish to restore fish stocks to at least the level of maximum sustainable production determined by the biological properties of each stock in the shortest feasible time. End illegal, unreported, unregulated (IUU) and destructive fishing practices and implement scientific management plans.
14.5 By 2020, conserve at least 10 percent of coastal and marine areas, in accordance with national and international law, based on the maximum available scientific information.
14.6 Recognizing that appropriate, effective, special and different treatment for developing and late-developing countries should be an integral part of the World Trade Organization (WTO) Fisheries Subsidy Negotiations, 2020 By then, ban fishery subsidies that lead to overfishing capacity and overfishing, eliminate subsidies that lead to illegal, unreported and unregulated (IUU) fisheries, and curb the introduction of similar new subsidies ** ..
14.7 By 2030, increase the economic benefits of sustainable use of marine resources in small island developing states and least developed countries through sustainable management of fisheries, aquaculture and tourism.
14. The UNESCO Intergovernmental Oceanographic Commission on the Transfer of Marine Technology to Improve Ocean Health and Improve the Contribution of Marine Biodiversity to the Development of Developing Countries, Especially Small Island Developing States and Generic Developing States. We will promote scientific knowledge, improve research capabilities, and transfer marine technology, taking into consideration the standards and guidelines of.
14. b Provide access to marine resources and markets for small and coastal microfishers.
14. c Reflected in the United Nations Convention on the Law of the Sea (UNCLOS), which sets out the legal framework for the conservation and sustainable use of the ocean and marine resources, as recalled in paragraph 158 of "The Future We Want". Strengthen the conservation and sustainable use of the ocean and marine resources by implementing international law.

The targets of the target 15 include the following.
15.1 By 2020, conservation, restoration and sustainability of terrestrial and inland freshwater ecosystems, including forests, wetlands, mountains and arid areas, and their services, in accordance with obligations under international agreements. Ensure possible use.
15.2 By 2020, promote the implementation of sustainable management of all types of forests, prevent deforestation, restore degraded forests and significantly increase new and reforestation worldwide.
15.3 By 2030, address desertification, restore degraded land and soil, such as land affected by desertification, drought and floods, and strive to achieve a world that does not contribute to land degradation.
15.4 Ensuring conservation of mountain ecosystems, including biodiversity, to strengthen the capacity of mountain ecosystems to provide essential benefits for sustainable development by 2030.
15.5 Take urgent and meaningful measures to curb natural habitat degradation, prevent biodiversity loss, protect endangered species by 2020, and prevent extinction.
15.6 Under international agreement, promote fair and equitable distribution of benefits arising from the use of genetic resources and promote appropriate access to genetic resources.
15.7 Take urgent measures to eradicate poaching and illegal trade in protected animal and plant species and address both the supply and demand of illegal wildlife products.
15.8 By 2020, introduce measures to prevent the invasion of alien species, significantly reduce the impact of these species on land and marine ecosystems, and eliminate or eradicate priority species. Do.
15.9 By 2020, incorporate ecosystem and biodiversity values into national and local planning, development processes and strategies and accounting for poverty reduction.

15. Mobilize and significantly increase funding from all sources for the conservation and sustainable use of biodiversity and ecosystems.
15. b Equivalent to raising funds for sustainable forest management and providing sufficient incentives to developing countries from all sources at all levels to promote sustainable forest management, including conservation and reforestation Mobilize a quantity of resources.
15. c Strengthen global support for efforts to combat poaching of protected species and illegal trade, such as empowering local communities to pursue sustainable livelihood opportunities.

The targets of the target 16 include the following.
16.1 Significantly reduce all forms of violence and violence-related mortality everywhere.
16.2 Eradicate child abuse, exploitation, trade and all forms of violence and torture.
16.3 Promote the rule of law at the national and international levels and provide all with equal access to justice.
16.4 By 2030, significantly reduce the trade in illegal funds and weapons, strengthen the recovery and return of stolen property, and eradicate all forms of organized crime.
16.5 Significantly reduce all forms of corruption and bribery.
16.6 Develop effective, accountable and transparent public institutions at all levels.
16.7 Ensure responsive, inclusive, participatory and representative decision-making at all levels.
16.8 Expand and strengthen the participation of developing countries in global governance agencies.
16.9 By 2030, provide all people with legal identification, including birth registration.
16.10 Ensure public access to information and guarantee basic freedoms in accordance with national legislation and international agreements.
16. a. Strengthen relevant national institutions through international cooperation, etc., in order to build capacity at all levels in preventing violence and eradicating terrorism and crime, especially in developing countries.
16. b Promote and implement non-discriminatory laws and policies for sustainable development.

The targets of Goal 17 include the following.
Funds 17.1 Strengthen the mobilization of domestic resources through international support to developing countries in order to improve taxation and tax collection capacity.
17.2 According to many countries, developed countries will achieve the goal of ODA to developing countries at 0.7% of GNI and ODA to least developed countries at 0.15-0.20% of GNI. Fully implement ODA commitments, including commitments. Encourage ODA donors to consider setting a goal of providing at least 0.20% of GNI ODA to least developed countries.
17.3 Mobilize additional sources of funding for developing countries from multiple sources.
17.4 Supporting the realization of long-term debt sustainability in developing countries and heavy debt poverty through coordinated policies aimed at promoting debt financing, debt relief and debt restructuring as needed. Reduce debt risk by dealing with the state's (HIPC) external debt.
17.5 Introduce and implement an investment promotion framework for least developed countries.

Technology 17.6 Improve North-South cooperation, South-South cooperation and regional and international triangular cooperation on science and technology innovation (STI) and access to them. In addition, we will promote knowledge sharing under mutually agreed conditions through improvement of coordination between existing mechanisms such as the United Nations level and global technology promotion mechanisms.
17.7 Promote the development, transfer, dissemination and dissemination of environmentally friendly technologies to developing countries under mutually agreed favorable conditions such as concessional and preferential conditions.
17.8 By 2017, fully operate technology banks and science and technology innovation capacity building mechanisms for least developed countries, and strengthen the use of realization technologies such as information and communication technology (ICT).

Capacity Building 17.9 Effective and targeted capacity building in developing countries through North-South cooperation, South-South cooperation and triangular cooperation to support national plans to implement all sustainable development goals. Strengthen international support for implementation.

Trade 17.10 Promote a universal, rule-based, non-discriminatory, equitable multilateral trading system under the WTO, including the outcome of the Doha Round (DDA) negotiations.
17.11 Significantly increase exports by developing countries, especially by 2020, doubling the share of least developed countries in world exports.
17.12 Consistent with World Trade Organization (WTO) decisions, including ensuring that preferential rules of origin for imports from least developed countries are transparent, simple and contribute to facilitating market access. In the form, provide permanent tax-free and quota-free market access to all least developed countries in a timely manner.

Institutional Policy / Institutional Consistency 17.13 Promote global macroeconomic stability through policy coordination and policy coherence.
17.14 Strengthen policy coherence for sustainable development.
17.15 Respect the policy space and leadership of each country in establishing and implementing policies for poverty eradication and sustainable development.

Multi-Stakeholder Partnership 17.16 Complemented by a multi-stakeholder partnership that mobilizes and shares knowledge, expertise, technology and resources to help achieve sustainable development goals in all countries, especially developing countries. At the same time, strengthen global partnerships for sustainable development.
17.17 Encourage and promote effective public, public-private and civil society partnerships based on various partnership experiences and resource strategies.

Data, Monitoring, Accountability 17.18 By 2020, strengthen capacity building support for developing countries, including least developed countries and small island developing states, income, gender, age, race, ethnicity, qualifications Improve the availability of high quality, timely and reliable non-aggregated data by characteristics related to obstacles, geographic location and other national circumstances.
17.19 By 2030, develop non-GDP scales to measure the progress of sustainable development Further advance existing efforts to develop non-existing scales and support statistical capacity building in developing countries To do.

By using this disclosure, it is possible to contribute to the achievement of goals 1-3, 7, 12 and 15.

(Note)
As used herein, "or" is used when "at least one" of the matters listed in the text can be adopted. The same applies to "or". When specified as "within the range of two values" in the present specification, the range also includes the two values themselves.

References such as scientific literature, patents, and patent applications cited herein are incorporated herein by reference in their entirety to the same extent as they are specifically described.

The present disclosure has been described above by showing preferred embodiments for ease of understanding. Hereinafter, the present disclosure will be described based on examples, but the above description and the following examples are provided for purposes of illustration only and not for the purpose of limiting the present disclosure. Therefore, the scope of the present disclosure is not limited to the embodiments or examples specifically described in the present specification, but is limited only by the scope of claims.

Examples are described below. The treatment of organisms used in the examples below complied with the standards set out in the implementation period, regulatory agencies and Cartagena law, if necessary. Specifically, the reagents described in the examples were used, but those of other manufacturers can also use them.

(Example 1-1: Powdering)
In this example, rice flour is obtained from rice left at home.
Rice left at home is often stored in a rice cooker's heat retention function or freezing / refrigerating, but if it is dried immediately and powdered (for example, the rice cooker is equipped with a drying / crushing function), hygiene is also cleared. It can be used as a food material. For example, rice flour that has been dried in a small dryer at midnight (low power consumption), crushed and classified with a household mill, vinegar, etc., and pulverized can be reproduced in rice with a 3D automatic cooker. It can be converted to Japanese sweets, or used as a raw material for seasonings such as sugar, soy sauce, vinegar, sugar, and miso. In addition, if the inventory of rice flour powdered at each household can be visualized by connecting it with IoT (utilizing logistics solutions), local rice flour can be efficiently collected, and local food companies (Japanese sweets stores, etc.) can use it for business purposes. It can also be used as. Further, in this case, since the starch is already gelatinized, the production cost can be expected to be reduced as compared with the case where the raw rice is gelatinized and processed.
Similar existing technologies include a home bakery (manufactured by Panasonic) equipped with a mode for processing rice bread using the remaining rice, and a crusher-mounted home bakery (manufactured by Sanyo Gopan) that grinds raw rice into rice flour bread. By registering the stock amount of the obtained rice flour in the rice flour stock amount management program, it becomes easy to manage the stock amount of the rice flour and the rice flour can be efficiently collected. By installing the rice flour inventory management program on a smartphone, etc., and when it is completed, individuals can enter the production amount, generation location, etc. at any time and register the data on the cloud, so that the businesses and individuals who used it can use it. You can instantly check the outbreak situation in the area and place an order. If the carrier (taxi, private car or bicycle is acceptable) or an individual registers the collection method, it will be possible to accept the transportation from the ordering party. In the future, an IoT compact dry powdering device that can automatically perform from drying to powdering will be developed, and an automatic weighing function (equipped with a scale sensor etc. in the device) and WIFI function (this will allow weight to be measured in real time If it is equipped with (sensing and the scheduled finish time of drying / powdering can be sent quickly), the finish time, production volume, location information, etc. can be automatically registered on the cloud, enabling faster supply-demand matching. Further efficiency of delivery within the region can be expected. As an example of an efficient collection method, IoT can grasp the scheduled finish time, production volume, and location information in real time, so AI analysis makes it easier to determine the most efficient collection route and optimal mobility, and collection is efficient. Be made. For collection in the neighborhood, you can use your bicycle or walk in the neighborhood. For wide area collection, you can use your own car, a truck of a business operator, a taxi with free time, and in some cases, a convenience store or stand nearby for your business. It is possible to transport it to the storage box of the rice flour and collect it at once by the rice flour user. In any case, it is expected that the sharing economy utilizing IoT and the seamless use of mobility will rapidly advance in the future. For this reason, from the era of mass transportation, we have been developing a local production for local consumption type logistics business that is friendly to the global environment, with small quantities of many items, low cost collection, while manipulating all mobility free time and supply and demand matching with IoT. It seems to accelerate.
(Materials and methods)
Rice left at home New Yomekko-san made by Yamagata Electric Co., Ltd. Get rice flour.
(Processing process)
After leaving 100 g of rice left at home overnight at room temperature to dry, use NEW Yomekko manufactured by Yamagata Electric Co., Ltd. to make rice flour. Register the quantity and quality of the obtained rice flour and the area where the stock exists in the rice flour inventory management program. Based on the input contents of the rice flour maker, design a program on iOS or Android that manages the amount of rice flour inventories in each region. The program supports voice input of information and obtains the amount of rice flour inventories owned by each rice flour maker via the Internet. ^{When the amount of rice flour in stock in 1km 2} exceeds 20kg, the program indicates the area as a rice flour stock abundant area. Food business operators in the area that use rice flour for business will efficiently collect rice flour based on the information provided by the program in areas where rice flour is abundant.
(result)
Local food companies use rice flour for commercial purposes.

(Example 1-2: powdering)
The cabbage powder was obtained by performing the following.
The core was removed and the leaves were cut into 4 cm square pieces. Blanched in boiling water for 1 minute, without cooling, and allowed to stand at room temperature for a while. The samples were arranged on a drying shelf so that they did not overlap with each other, dried in a hot air dryer set at 60 ° C. for 24 hours, and then pulverized in a food mill for 30 seconds.

(Example 1-3: powdering)
Potato powder was obtained by doing the following.
After washing, the skin was peeled off and sliced into slices having a thickness of about 2 mm. Blanching was performed in boiling water for 2 minutes, and the mixture was allowed to stand at room temperature for a while without cooling. The samples were arranged on a drying shelf so that they did not overlap with each other, dried in a hot air dryer set at 60 ° C. for 24 hours, and then pulverized in a food mill for 30 seconds.

(Example 1-4: powdering)
Apple powder was obtained by doing the following.
The skin was peeled off and sliced to a thickness of about 2 mm. The samples were arranged on a drying shelf so that they did not overlap with each other, dried in a hot air dryer set at 60 ° C. for 48 hours, and then pulverized in a food mill for 30 seconds.

(Example 2)
(Materials and methods)
Rice Producer Rice Consumer Rice Production / Consumption Management Program (Processing Process)
Rice producers register the quantity and quality of rice they produce in the rice production and consumption control program. Rice consumers enroll in the program the amount of rice they plan to consume in their daily lives. Design a program on iOS or Android that manages the production and consumption of rice in each region based on the input contents of rice producers and the input contents of rice consumers. The program supports voice input of information, obtains information on the quantity and quality of rice produced by each rice producer via the Internet, and determines the amount of rice planned to be consumed in the lives of each rice consumer. Get information. If the rice production in each region exceeds the consumption, the region is indicated as the rice overproduction region, and if the rice consumption exceeds the production, the region is indicated as the rice overconsumption region. The program obtains road traffic information from the Japan Road Traffic Information Center via the Internet. By presenting rice production / consumption information and road traffic information to the delivery company, the program enables quick matching of delivery sources and destinations and selection of the optimum delivery route.
(1) The producer uploads the estimated harvest amount and harvest time, or the amount actually harvested and quality standard information to the cloud in advance.
(2) Upload items, quantities, timings, quality standards, etc. of agricultural products required by actual consumers / consumers to the cloud
(3) Quickly match supply and demand by AI analysis, present some optimal production areas, distribution routes, distribution means, distribution costs, prices, etc. that can meet your needs, and select from them to complete.
(4) This can significantly reduce excess supply and supply chain losses.
(result)
Consumers do not receive excess goods, so there is no loss, and producers send surplus products to appropriate consumers, so surplus products are effectively used.
(result)
Consumers do not receive excess goods, so there is no loss, and producers send surplus products to appropriate consumers, so surplus products are effectively used.
(Comprehensive system)

(Example 3)
In this example, we will demonstrate the construction of SG-SFVC (Sustainable Global, Smart Food Value Chain) by IoT-AI.
(Materials and methods)
Surveillance camera Agricultural chemical spray drone (FLIGHTS-AG)
Pesticide (Basagran liquid)
(Processing process)
Images from the surveillance camera are taken into a computer via the Internet every 24 hours, and AI is made to compare the image of rice in the rice field 24 hours ago with the image of rice in the current rice field to identify the poorly growing area. AI takes in information on the proportion of rice in the rice field and the height of rice from the image, and determines the growth condition. Agricultural chemicals (basagran solution) are sprayed only in areas with poor growth using a pesticide spraying drone (FLIGHTS-AG). The production / consumption information of the rice to be produced is managed in the same manner as in the second embodiment, and the delivery source and the delivery destination are quickly matched and the optimum delivery route is selected. In addition, for example, for institutionally cultivated vegetables, a growth / shipment prediction system (Tode (2018) Sono Gakuken, 17 (2): 133-146) has been established on WAGRI of the Agricultural Research Organization, and individual producers / production Corporations can accurately predict daily shipments by connecting to this system via a dedicated API. As a result, it is possible to quickly match the shipping source and shipping destination (including the selection of the optimum market) and select the optimum delivery route. In addition, since it is possible to adjust shipments for optimizing management and grasp the output of non-standard products, we will create foodstuffs suitable for long-term storage, which will be constructed in "Special Application 2019-192924 (New Foodstuffs and Processing Restoration Method)". Providing raw materials is a management option.
(result)
Rice production efficiency will increase, pesticide consumption will decrease, and distribution loss will decrease.

(Example 4)
(Materials and methods)
High-protein-containing crops are produced by gene editing technology, and high-protein-containing crops and their processing residues are obtained.
(Processing process)
High-protein-containing crops and their processing residues are processed by heating, sterilizing, molding, drying, storing, crushing, granulating, mixing or pressure while predicting and grasping demand, palatability, and foodstuff 3D information. .. From smart agriculture to logistics is connected by IoT. As a result, weather (Japan Meteorological Agency data) and growth information (in the case of fields, rice growth information is monitored by sensing from satellites, and in the case of houses, various sensing data are used to control the growth rate of vegetables, etc.)) By AI analysis, the prediction accuracy of production volume and harvest time will be dramatically improved. By operating this information on the distribution cloud, it is possible to quickly match supply and demand, and AI analysis enables early planning of efficient delivery. In addition, by matching the supply and demand of many agricultural products with IoT, losses can be significantly reduced at the production and distribution stage. Varieties such as rice and soybean with higher protein content than before will be developed by genome editing, marker breeding, etc. These varieties can be used as substitutes for animal proteins (beef derived from plant proteins, etc.), and powdered and cartridge products that utilize them are manufactured and sold. As for processing residues, a considerable number of types of residues can be powdered or made into cartridges, and can be introduced into homes by downsizing, and the residues at home can be reduced. Smart processing using powders and cartridges that combine not only agricultural products but also residues will be possible.
(result)
Processing and consumption loss are reduced.

(Example 5 Cascade utilization of food-based residue / construction of circulation system)
This example illustrates a cascade utilization / circulation system.
As the current situation of aquaculture feed, the price of live food is soaring, so it is necessary to improve the feeding efficiency, and it is also essential to prevent sea surface pollution. When food-based residues are used as they are in aquaculture baits, they have low protein content, are prone to putrefaction, and have low pellet characteristics. Effective use of food-based residues is desired for cooperation between the fishing industry and agriculture, denatural marine resources, stable food supply, and energy saving. Not limited to agricultural products, a residue recovery system will be constructed using IoT, enabling efficient recovery of residues. The recovered residue is used as food for larvae and insects in land breeding farms. The purpose of the breeding farm developed at the same time is to make a high-protein feed for farmed fish (larvae and insects themselves become high-protein feed) from the residue. Not only food-based residues, but also diseased livestock and manure are used as food for larval breeding. However, due to the problem of foul odor, it is transported by truck to the nearest port, mass-transported from the port by ship, and at the same time, while moving on the ship, high-performance bait pellets for larva breeding and farmed fish (larvae and insects are required). According to this, it is crushed, dried, granulated, sterilized and processed into pellets to control shape retention, dispersibility, and sedimentation in water). In addition, it can be used as a biodegradable material.
IoT builds a real-time recovery system for residues in manufacturing, wholesale, retail, eating out, and home, and uses the recovered residues for land breeding to reduce food loss, build an efficient recovery system, and contain high protein from plant residues. It is possible to obtain materials and build an efficient breeding system for larvae.
Manufacturing, wholesale, retail, eating out, household residues and sick livestock tail manure collected in real time by IoT are mass-transported domestically (modal shift) and shipped by ship to eliminate the problem of malodor and use the residue on board. Raised larvae, and the bred larvae are crushed, dried, granulated, and sterilized on board to have retention and dispersibility, and biodegradability such as sedimentation-controlled high-performance bait pellets and planters. Get the material.
Manufacturing, wholesale, retail, eating out, household residues and diseased livestock tail manure collected in real time by IoT are exported or processed for various purposes to control farm feed pellets, high protein-containing food materials, drinking water, and global circulation.
Further, as an index for grasping the quality deterioration of fruits and vegetables after harvesting, a quality deterioration method using electrical characteristics and the like as an index can be used.

(Example 6)
In this example, the development of cultivation technology will be demonstrated.
The current harvest index for plant production is 40-60% for cereals and fruits and vegetables, but only about 10% for fruit trees. By increasing the proportion of harvested parts by genome editing, modifying the tree shape and plant type such as herbaceous / climbing of fruit trees, and directly or indirectly absorbing nitrogen and water in the air, the harvest index is 80. Greatly increase to%. Year-round cultivation of grains and fruit trees by enhancing photosynthetic ability by genome editing, etc., and imparting continuous flowering (four-season blooming), efficiency of active modification of production environment, and second-stage cropping and third-stage cropping in unsuitable areas due to miniaturization Double the average yield by realizing crops and developing pest-resistant product species. It imparts the ability to synthesize nitrogen in the air into proteins and functional components, and improves the protein content to 40%, which is comparable to that of soybeans.

(Example 7)
A flow as an example of the IoT-AI logistics solution of the present disclosure is shown in FIG.
The flows shown below can be realized in a computer system, and these can be encoded into software.
The following procedure is shown. The flow of agricultural products is shown on the left side, and the flow of residue is shown on the right side.
For agricultural products, do the following:
a) Breeding agricultural products.
b) Cultivate agricultural products.
c) Harvest agricultural products.
d) Distribute agricultural products.
e) Providing agricultural products to manufacturers.
f) Providing agricultural products for ready-to-eat meals.
g) Providing agricultural products for eating out.
h) Providing agricultural products to homes.
g) Store agricultural products in the refrigerator.
In the residue system, do the following.
1) Circulate the excess non-standard to the residue system. Here, production information on diseased livestock, birds and beasts, etc. is also relevant.
2) Circulate the harvest loss to the residue system.
3) Circulate the distribution loss to the residue system. Storage and traffic are also relevant here.
4) Circulate the residue into the residue system.
5) Circulate the residue into the residue system.
6) Circulate the residue into the residue system.
7) Circulate the residue into the residue system.
8) Circulate the residue into the residue system.
9) Circulate the expired taste to the residue system.
In these flows, labels such as IC tags, sensing data, economy sharing, personal health / preference information big data, foodstuff 3D component / structural information big data, and the like are useful.

Example of residue: Digital information such as the location, amount of generation, and time of occurrence of non-standard agricultural products generated is attached to IC tags and monitored in real time by various sensing technologies. Based on this information, supply and demand matching is performed quickly in cyberspace. After matching, optimal collection will be carried out using the Sure Ring Economy. The recovered agricultural products are made into powders and granulated, and are distributed with nutritional / functional ingredients and processing suitability. Finally, the individual's health preference data is downloaded and cooked with a 3D printer or the like while being linked with the digital data of the powder or granular material (AI analysis) to provide a meal suitable for the individual.
(Note)
As described above, the present disclosure has been illustrated using the preferred embodiments of the present disclosure, but it is understood that the scope of the present invention should be interpreted only by the scope of claims. The patents, patent applications and other documents cited herein should be incorporated herein by reference in their content as they are specifically described herein. Is understood. This application is accompanied by a priority claim to the Japan Patent Office for Japanese Patent Application No. 2019-19921 filed on October 23, 2019 and Japanese Patent Application No. 2020-153013 filed on September 11, 2020. Yes, the content of which is incorporated herein by reference in its entirety.

This disclosure is due to the fact that the IoT distribution networks for agricultural products and residues are operated independently, and the scope of the food chain covered by the current system is limited by series, region, etc. Realize the reduction of food loss that has occurred in the resulting society as a whole.

Claims

(A) Process of providing or producing raw materials for food and drink,
(B) A process of collecting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(C) Process of collecting needs information of recipients and consumers,
(D) A process of providing necessary substances to a shortage of recipients / consumers based on the production / distribution / consumption information, the residue / non-standard information, and the needs information. The necessary substance is provided from a food or drink raw material or a nonstandard product and / or a residue, a method for reducing loss in the production, distribution and consumption process of food and drink, including a process.
(B) A process of collecting production / distribution / consumption information of food and drink raw materials and residue / non-standard information on nonstandard products and residues in the production / distribution / consumption.
(B1) A process for standardizing the production / distribution / consumption information and the residue / non-standard information, and
(C) Process of collecting needs information of recipients and consumers,
(C1) A process of standardizing the needs information, wherein the standardized needs are standardized so as to be compatible with the B1 standard.
(D) Based on the standardized production / distribution / consumption information, the standardized residue / non-standard information, and the standardized needs information, the shortage in the provided / consumer is standardized. It is a step of providing the necessary substance to the recipient / consumer based on the standard, and the necessary substance is provided from a food or drink raw material or a non-standard product and a residue. A method of reducing losses in the production, distribution, and consumption processes of food and drink, including processes.
The method of claim 2, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
The method according to claim 3, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
The method of claim 2 or 3, wherein there is a standard value to be achieved in the standard.
The method of claim 5, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to minimize the loss in the production, distribution and consumption process of food and drink, or is set to achieve the Sustainable Development Goals (SDGs), claim 5 or. The method according to 6.
The invention according to any one of claims 1 to 7, wherein in the step (D), production / distribution / consumption is optimized for the entire provider / producer and the recipient / consumer. Method.
The method of claim 8, wherein the optimization takes into account at least one selected from the group consisting of greenhouse gas emission reductions and distribution cost reductions.
The method of claim 8 or 9, wherein the optimization is achieved using artificial intelligence (AI).
Claims 1 to 10, wherein the residue information includes information including at least one of the residue type, generation amount, generation time, generation position information, and quality / standard, and is uploaded to the cloud. The method according to any one of the above.
(A) Process of inputting information on provision or production of food and drink ingredients,
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(C) Process of inputting needs information for recipients and consumers,
(D) A process of calculating information on necessary substances for a shortage of recipients / consumers based on the production / distribution / consumption information, the residue / non-standard information, and the needs information. A method of providing information for reducing losses in the production, distribution and consumption processes of food and drink, including steps, wherein the required substance is provided from food and drink raw materials or non-standard products and / or residues. ..
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and residues in the production / distribution / consumption.
(B1) A process for standardizing the production / distribution / consumption information and the residue / non-standard information.
(C) A process of inputting needs information of the provided / consumer (C1) A process of standardizing the needs information of the provided / consumer, and the standardized needs are compatible with the B1 standard. The process, which is standardized as it is
(D) Based on the standardized production / distribution / consumption information, the standardized residue / non-standard information, and the standardized needs information, the shortage in the provided / consumer is standardized. It is a process of calculating information on necessary substances for the shortage of recipients / consumers based on the standard, and the necessary substances are food and drink raw materials or non-standard products and residues. A method of providing information for reducing losses in the production, distribution, and consumption processes of food and drink, including processes, provided by.
13. The method of claim 13, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards covered by the compatibility.
The method according to claim 14, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
The method of claim 13 or 14, wherein there is a standard value to be achieved in the standard.
The method of claim 16, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to minimize the loss in the production, distribution and consumption process of food and drink, or is set to achieve the Sustainable Development Goals (SDGs), claim 16 or. 17. The method according to 17.
(A) Process of inputting information on provision or production of food and drink ingredients,
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(C) Process of inputting needs information for recipients and consumers,
(D) A process of calculating information on necessary substances for a shortage of recipients / consumers based on the provision / production information, the residue / nonstandard information, and the needs information. A method of providing information for reducing losses in the production, distribution and consumption processes of food and drink, including processes, wherein the necessary substance is provided from food and drink raw materials or non-standard products and / or residues. A program that lets a computer run.
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and residues in the production / distribution / consumption.
(B1) A process for standardizing the production / distribution / consumption information and the residue / non-standard information.
(C) A process of inputting needs information of the provided / consumer (C1) A process of standardizing the needs information of the provided / consumer, and the standardized needs are compatible with the B1 standard. The process, which is standardized as it is
(D) Based on the standardized production / distribution / consumption information, the standardized residue / non-standard information, and the standardized needs information, the shortage in the provided / consumer is standardized. It is a process of calculating information on necessary substances for the shortage of recipients / consumers based on the standard, and the necessary substances are food and drink raw materials or non-standard products and residues. A program that allows a computer to execute a method of providing information for reducing losses in the production, distribution, and consumption processes of food and drink, including processes, provided by.
The program of claim 20, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
The program according to claim 21, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
The program of claim 20 or 21, wherein there is a standard value to be achieved in the standard.
23. The program of claim 23, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to minimize the loss in the production, distribution and consumption process of food and drink, or is set to achieve the Sustainable Development Goals (SDGs), claim 23 or. 24.
(A) Process of providing food and drink ingredients or inputting information on production,
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(C) Process of inputting needs information in the provided / consumer (D) Insufficient provided / consumer based on the provided / production information, the residue / nonstandard information, and the needs information. On the other hand, it is a step of calculating information on a necessary substance, and the necessary substance is provided from a food or drink raw material or a nonstandard product and / or a residue, and the production, distribution and consumption of the food and drink including the step. A recording medium that stores a program that causes a computer to execute a method that provides information to reduce loss in the process.
(B) A step of inputting production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / non-standard information regarding nonstandard products and residues in the production / distribution / consumption.
(B1) A process for standardizing the production / distribution / consumption information and the residue / non-standard information.
(C) A process of inputting needs information of the provided / consumer (C1) A process of standardizing the needs information of the provided / consumer, and the standardized needs are compatible with the B1 standard. The process, which is standardized as it is
(D) Based on the standardized production / distribution / consumption information, the standardized residue / non-standard information, and the standardized needs information, the shortage in the provided / consumer is standardized. It is a process of calculating information on necessary substances for the shortage of recipients / consumers based on the standard, and the necessary substances are food and drink raw materials or non-standard products and residues. A recording medium that stores a program for causing a computer to execute a method of providing information for reducing loss in the production, distribution, and consumption processes of food and drink, including processes, provided by.
The recording medium according to claim 27, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
The recording medium according to claim 28, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
The recording medium according to claim 27 or 28, wherein there is a standard value to be achieved in the standard.
The recording medium according to claim 30, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to minimize the loss in the production, distribution and consumption process of food and drink, or is set to achieve the Sustainable Development Goals (SDGs), claim 30 or 31. The recording medium.
(A) Food and beverage raw material provision / production means or unit that provides or produces food and beverage raw materials,
(B) Provision / production / production that collects production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / nonstandard information regarding nonstandard products and / or residues in the production / distribution / consumption. Residue / non-standard information collection means or unit,
(C) Provided / consumer information collecting means or unit that collects needs information in provided / consumed,
(D) A means or unit for providing necessary substances to a shortage of recipients / consumers based on the provision / production information, the residue / nonstandard information, and the needs information. A system that reduces losses in the production, distribution, and consumption processes of food and drink, including the necessary substance providing means or units, in which the necessary substances are provided from food and drink raw materials or nonstandard products and / or residues.
(B) Provision / production / residue that collects production / distribution / consumption information of food and drink raw materials in the process of provision or production, and residue / nonstandard information regarding nonstandard products and residues in the production / distribution / consumption. Non-standard information gathering means or unit,
(B1) Provision / production / residue / non-standard information standardizing means or unit that standardizes the production / distribution / consumption information and the residue / non-standard information.
(C) Provided / consumer information collecting means or unit that collects needs information in provided / consumed,
(C1) A means or unit for standardizing provided / consumer information that standardizes the needs information, and the standardized needs are standardized so as to be compatible with the B1 standard. When,
(D) Based on the standardized production / distribution / consumption information, the standardized residue / non-standard information, and the standardized needs information, the shortage in the provided / consumer is standardized. It is a means or unit that provides the necessary substances to the recipients / consumers who are in short supply based on the standard, and the necessary substances are food and drink raw materials or non-standard products and residues. A system that reduces losses in the production, distribution, and consumption processes of food and drink, including necessary substance providing means or units provided by.
The system according to claim 34, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
The system according to claim 35, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
The system according to claim 34 or 35, wherein there is a standard value to be achieved in the standard.
36. The system of claim 36, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to minimize the loss in the production, distribution and consumption process of food and drink, or is set to achieve the Sustainable Development Goals (SDGs), claim 37 or 38.
(A) A process of providing production / distribution / consumption information of food and drink raw materials, and a process of providing residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(B) The process of providing demand-related information on food and drink,
(C) A step of identifying the optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and moving the food or drink material to the place where the food or drink is provided.
(D) A process for producing the food or drink from the food or drink raw material, and
(E) If necessary, a step of specifying the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, including a step of reducing the residue and non-standard information to food and drink raw materials, if necessary.
(A) A process for standardizing and providing information on production, distribution, and consumption of food and drink raw materials, and residue and non-standard information on nonstandard products and / or residues in the production, distribution, and consumption.
(B) A process of standardizing and providing demand-related information for food and drink, wherein the standardized demand-related information is standardized so as to be compatible with the standard of A.
(C) A step of identifying the optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and moving the food or drink material to the place where the food or drink is provided.
(D) A process for producing the food or drink from the food or drink raw material, and
(E) A process for standardizing and specifying residues / non-standard information generated during the provision / production of food / drink raw materials and the production of the food / drink, as necessary, which is the standardized residue / standard. External information is standardized to be compatible with A and B standards, process and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, including a step of reducing the residue and non-standard information to food and drink raw materials, if necessary.
The method of claim 41, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
The method according to claim 42, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
The method of claim 41 or 42, wherein there is a standard value to be achieved in the standard.
44. The method of claim 44, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to minimize the loss in the production, distribution and consumption process of food and drink, or is set to achieve the Sustainable Development Goals (SDGs), claim 44 or 45.
41 to 46 of the above, wherein the food or drink raw material is powdered or pasted so as to have a desired particle size and particle size distribution, and / or is made into a food material unit having a desired standard. The method according to any one item.
The claim includes claiming (D), comprising identifying a recipe to be provided based on at least one of the personal preference information and health nutrition information provided, and at least one of the food stock information and the recipes that can be provided. The method according to any one of 41 to 47.
41 to 48 of the above (F), wherein the food or drink raw material is powdered or pasted so as to have a desired particle size and particle size distribution, and / or becomes a food material unit having a desired standard. The method according to any one item.
The method according to any one of claims 41 to 49, wherein the foodstuff unit is a cartridge.
(A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(B) The process of inputting demand-related information for food and drink,
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material, and
(E) If necessary, a step of specifying the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, which includes, if necessary, a step of generating information for reduction to food and drink raw materials based on the residue and nonstandard information.
(A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding non-standard products and residues in the production / distribution / consumption.
(A1) A process for standardizing the production / distribution / consumption information and the residue / non-standard information, and
(B) The process of inputting demand-related information for food and drink,
(B1) The process of standardizing the demand-related information and
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material so as to conform to the standards of A1 and B1.
(E) A step of identifying residues and non-standard information generated during the provision and production of the food and drink raw materials and the production of the food and drink in a format conforming to the A1 standard.
(F) Production of foods and drinks including a step of generating information for reducing to food and drink raw materials based on the standardized residue / non-standard information so as to conform to the standards of A1, B1 and E1. -A method to reduce loss in the distribution / consumption process.
52. The method of claim 52, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards covered by the compatibility.
The method according to claim 53, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
The method of claim 52 or 53, wherein there is a standard value to be achieved in the standard.
The method of claim 55, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to minimize losses in the production, distribution and consumption process of food and drink, or is set to achieve the Sustainable Development Goals (SDGs), claim 55 or 56.
(A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(B) The process of inputting demand-related information for food and drink,
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material, and
(E) If necessary, a step of specifying the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, including a step of generating information for returning to food and drink raw materials based on the residue and nonstandard information, if necessary. , A program that lets your computer run.
(A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding non-standard products and residues in the production / distribution / consumption.
(A1) A process for standardizing the production / distribution / consumption information and the residue / non-standard information, and
(B) The process of inputting demand-related information for food and drink,
(B1) The process of standardizing the demand-related information and
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material so as to conform to the standards of A1 and B1.
(E) A step of identifying residues and non-standard information generated during the provision and production of the food and drink raw materials and the production of the food and drink in a format conforming to the A1 standard.
(F) Production of foods and drinks including a step of generating information for reducing to food and drink raw materials based on the standardized residue / non-standard information so as to conform to the standards of A1, B1 and E1. -A program that causes a computer to execute a method to reduce loss in the distribution / consumption process.
The program of claim 59, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards covered by the compatibility.
The program according to claim 60, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
The program of claim 59 or 60, wherein there is a standard value to be achieved in the standard.
62. The program of claim 62, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to minimize losses in the production, distribution and consumption process of food and drink, or is set to achieve the Sustainable Development Goals (SDGs), claim 62 or 63.
(A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding nonstandard products and / or residues in the production / distribution / consumption.
(B) The process of inputting demand-related information for food and drink,
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material, and
(E) If necessary, a step of specifying the residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, and
(F) A method for reducing loss in the production, distribution, and consumption processes of food and drink, including a step of generating information for returning to food and drink raw materials based on the residue and nonstandard information, if necessary. , A recording medium that stores programs that you want your computer to run.
(A) A process of inputting production / distribution / consumption information of food and drink raw materials, and residue / non-standard information regarding non-standard products and residues in the production / distribution / consumption.
(A1) A process for standardizing the production / distribution / consumption information and the residue / non-standard information, and
(B) The process of inputting demand-related information for food and drink,
(B1) The process of standardizing the demand-related information and
(C) A step of identifying an optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and generating information for moving the food or drink material to the place where the food or drink is provided.
(D) A step of generating information for producing the food or drink from the food or drink raw material so as to conform to the standards of A1 and B1.
(E) A step of identifying residues and non-standard information generated during the provision and production of the food and drink raw materials and the production of the food and drink in a format conforming to the A1 standard.
(F) Production of foods and drinks including a step of generating information for reducing to food and drink raw materials based on the standardized residue / non-standard information so as to conform to the standards of A1, B1 and E1. -A recording medium that stores a program that causes a computer to execute a method for reducing loss in the distribution / consumption process.
The recording medium according to claim 66, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
The recording medium according to claim 67, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
The recording medium according to claim 66 or 67, wherein there is a standard value to be achieved in the standard.
The recording medium according to claim 69, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to minimize losses in the production, distribution and consumption process of food and drink, or is set to achieve the Sustainable Development Goals (SDGs), claim 69 or. 70. The recording medium.
(A) Providing / Production-related information providing department that provides production / distribution / consumption information of food and drink raw materials, and residue / non-standard information on non-standard products and / or residues in the production / distribution / consumption.
(B) The Demand-related Information Providing Department, which provides demand-related information on food and drink,
(C) An optimal route moving means for identifying the optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and moving the food or drink material to the place where the food or drink is provided.
(D) The food and drink manufacturing department that manufactures the food and drink from the food and drink raw materials,
(E) A loss information identification unit that identifies residues and nonstandard information generated during the provision and production of food and drink raw materials and the production of the food and drink, as necessary.
(F) A system that reduces losses in the production, distribution, and consumption processes of food and drink, including a food and drink raw material reduction unit that reduces the residue and nonstandard information to food and drink raw materials as needed.
(A) Production / distribution / consumption information of food and drink raw materials, and the provision / production-related information provision department that standardizes and provides non-standard products and / or residues related to non-standard products and / or residues in the production / distribution / consumption.
(B) The demand-related information provision department that standardizes and provides demand-related information for food and drink,
(C) An optimal route moving means for identifying the optimum transportation route from the place where the food or drink material is provided to the place where the food or drink is provided, and moving the food or drink material to the place where the food or drink is provided.
(D) The food and drink manufacturing department that manufactures the food and drink from the food and drink raw materials,
(E) A loss information specifying unit that standardizes and specifies residue / non-standard information generated during the provision / production of the food / drink raw material and the production of the food / drink, as necessary, and is the standardized. Residue / non-standard information is standardized so as to be compatible with A and B standards.
(F) Reduce losses in the production, distribution, and consumption processes of food and drink, including the food and drink raw material reduction unit that reduces to food and drink raw materials based on the standardized residue and non-standard information, if necessary. system.
The system according to claim 73, wherein the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
The system according to claim 74, wherein the relational expression achieves compatibility by preparing a standard format in advance or by learning and calculating by artificial intelligence.
The system according to claim 73 or 74, wherein there is a standard value to be achieved in the standard.
The system according to claim 76, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to minimize losses in the production, distribution and consumption process of food and drink, or is set to achieve the Sustainable Development Goals (SDGs), claim 76 or 77.