WO2021080001A1

WO2021080001A1 - On-site supply/demand system

Info

Publication number: WO2021080001A1
Application number: PCT/JP2020/039956
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; 真珠子小堀; 裕子日下部; かおる神山; 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: JPWO2021080001A1

Abstract

Provided is a method for providing a food/beverage recipe which is appropriate for a recipient, the method comprising: (A) a step for providing preference information (subjective) and/or health/nutrition information (objective) of the recipient; (B) a step for providing ingredient stock information and/or providable recipe information; and (C) a step for specifying a food/beverage recipe that is to be provided on the basis of at least one of the preference information and the health/nutrition information, and at least one of the ingredient stock information and the providable recipe information.

Description

Onsite supply and demand system

This disclosure relates to an on-site supply and demand system (home cooking solution).

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 / setting of 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, the increase in garbage disposal costs in municipalities and one in nine people in the world are undernourished, and the world population is estimated to be 7.6 billion. There are many challenges for the entire food value chain, such as the forecast for (2017) to increase to 9.8 billion (2050).

Traditionally, each stage of the food value chain (food production, processing, consumption, and recycling processes and their connections) has been run separately as a very complex and huge project, spatially and temporally. It is divergent to. If there is a shortage at each base, it will be received (purchased) from another base, and if there is a surplus, it will be discarded. Since it is (or difficult), the structure is such that mismatches are likely to occur in the process. In addition, since the smooth distribution of food requires the development of a huge infrastructure (national level), in general, the underdeveloped infrastructure and operational obstacles directly affect the production, processing, consumption, and recycling of food. At the stage, it is easy to cause stagnation of goods and information. These factors make it easier for effectively available materials to be discarded as "residues".

The main purpose of this disclosure is to "close" each stage of food production, processing, consumption, and recycling spatially and temporally. To achieve this, we will downsize the technologies and equipment required for food production, processing and recycling so that they can be equipped and operated in a smaller space and time, and ultimately in each household.
Specifically, as illustrated in FIG. 3, foodstuffs, surplus foods, and final waste are controlled by, for example, a WAGRI application via a network represented by an “IoT-AI logistics solution”. The system is downsized by cartridgeization and pulverization shown in "New Ingredients and Processing Restoration Equipment" and "Residual or Food and Beverage Material Solutions" to safely reconstruct the personalized foods required for each individual. With the "residue or food and drink material solution", it is possible to produce seasonings, food, energy, etc. with a system that regenerates the residue, etc., and use it for external delivery or aquarium cultivation, pet food, mini plant factory, etc. Build as a digital farm type semi-self-sufficient system (de-lifeline) that has been made possible.

By using this disclosure, an on-site supply and demand system can be achieved or contribute to the achievement of Sustainable Development Goals (SDGs) and targets.

Accordingly, the present disclosure provides:
(Item Y1)
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) A step of providing food stock information and / or available recipe information, and (C) at least one of the preference information and the health nutrition information, and at least one of the food stock information and the available recipe information. Based on this, a method of providing an appropriate food and drink recipe to a recipient, including a step of specifying a food and drink recipe to be provided.
(Item Y2)
(A) Process of providing preference information and health nutrition information of the recipient,
(A1) Step of standardizing the preference information and health nutrition information,
(B) Process of providing food stock information and available recipe information,
(B1) A process of standardizing the ingredient stock information and the recipe information that can be provided so as to be compatible with the A1 standard.
And (C) including the step of specifying the recipe of the food or drink to be provided based on the standardized taste information and the health nutrition information, the standardized food stock stock information and the available recipe. , How to provide appropriate food and drink recipes to the recipient.
(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 optimized to satisfy the recipient's preference information and health nutrition information, food stock information and available recipe information, or to achieve the Sustainable Development Goals (SDGs). The method according to any one of the above items, which is set to.
(Item Y8)
The food and drink is based on information provided through the network in the optimal analysis method, which may be artificial intelligence (AI) as needed, and / or in at least one step of (A)-(C) as needed. By analyzing the foodstuff stock information, the structural information of the food and drink, the target (subjective / objective) information, and the recipe information that can be provided, the food and drink that matches the health or taste of the food and drink to be provided. The method according to any one of the above items, which comprises outputting the recipe of.
(Item Y9)
The standardization based on the information provided through the network in at least one of the steps (A) to (C) above and / or optionally with an optimal analysis method that may be artificial intelligence (AI). Ingredient stock information that has been standardized, structural information of the standardized food and drink, target (subjective / objective) information that is standardized so as to conform to the standards of A1 and B1, and recipe information that can be provided. The method according to any one of the above items, which outputs recipes for foods and drinks that match the health or taste of the recipient by analysis.
(Item Y10)
The foodstuff stock information is any one of the above items, including information on at least one element selected from the group consisting of nutritional components, taste components, aroma components, functional components, three-dimensional structures, component distributions, and safety information. The method described in the section.
(Item Y11)
The functional ingredients include dietary fiber, carotenoids, polyphenols, β-cryptoxanthin, isoflavone, GABA, DHA, EPA, lutein, procyanidin, lutein, anserine, imidazole, dipeptide, O-methylcatechin, β-glucan or theirs. The method according to any one of the above items, including combinations.
(Item Y12)
The method according to any one of the above items, wherein the food and drink recipe includes a normal meal and / or a disaster meal.
(Item Y13)
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) A process for providing food stock information and / or available recipe information, and (C) at least one of the preference information and the health nutrition information, and at least one of the food stock information and the available recipe information. Based on this, a program for causing a computer to implement a method of providing an appropriate food and drink recipe to a recipient, which includes a step of specifying a food and drink recipe to be provided.
(Item Y14)
(A) Process of providing preference information and health nutrition information of the recipient,
(A1) Step of standardizing the preference information and health nutrition information,
(B) Process of providing food stock information and available recipe information,
(B1) The process of standardizing the food stock information and the recipe information that can be provided so as to be compatible with the standard of A1, and (C) the standardized preference information and the health and nutrition information, and the standardization. A method of providing an appropriate food and drink recipe to a recipient, including a step of specifying a food and drink recipe to be provided based on the provided food material stock information and the available recipe information, is performed on a computer. A program to make you.
(Item Y15)
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 Y16)
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 Y17)
The program according to any one of the above items, wherein there is a standard value to be achieved in the standard.
(Item Y18)
The program according to any one of the above items, wherein the relational expression is defined to achieve the standard value.
(Item Y19)
The relational expression is optimized to satisfy the recipient's preference information and health nutrition information, food stock information and available recipe information, or to achieve the Sustainable Development Goals (SDGs). The program described in any one of the above items, which is set to.
(Item Y20)
The standardization based on the information provided through the network in at least one of the steps (A) to (C) above and / or optionally with an optimal analysis method that may be artificial intelligence (AI). Ingredient stock information that has been standardized, structural information of the standardized food and drink, target (subjective / objective) information that is standardized so as to conform to the standards of A1 and B1, and recipe information that can be provided. The program according to any one of the above items, which outputs recipes of foods and drinks that match the health or taste of the recipient by analysis.
(Item Y21)
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) A step of providing food stock information and / or available recipe information, and (C) at least one of the preference information and the health nutrition information, and at least one of the food stock information and the available recipe information. Based on this, a recording medium containing a program for causing a computer to implement a method of providing an appropriate food and drink recipe to a recipient, which includes a step of specifying a food and drink recipe to be provided.
(Item Y22)
(A) Process of providing preference information and health nutrition information of the recipient,
(A1) Step of standardizing the preference information and health nutrition information,
(B) Process of providing food stock information and available recipe information,
(B1) The process of standardizing the food stock information and the recipe information that can be provided so as to be compatible with the standard of A1, and (C) the standardized preference information and the health and nutrition information, and the standard. A computer is provided with a method of providing an appropriate food and drink recipe to a recipient, including a step of specifying a food and drink recipe to be provided based on the food stock information and the recipe information that can be provided. A recording medium that stores a program to be executed.
(Item Y23)
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 Y24)
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 Y25)
The recording medium according to any one of the above items, wherein a standard value to be achieved exists in the standard.
(Item Y26)
The recording medium according to any one of the above items, wherein the relational expression is defined to achieve the standard value.
(Item Y27)
The relational expression is optimized to satisfy the recipient's preference information and health nutrition information, food stock information and available recipe information, or to achieve the Sustainable Development Goals (SDGs). The recording medium according to any one of the above items, which is set to.
(Item Y28)
The standardization based on the information provided through the network in at least one of the steps (A) to (C) above and / or optionally with an optimal analysis method that may be artificial intelligence (AI). Ingredient stock information that has been standardized, structural information of the standardized food and drink, target (subjective / objective) information that is standardized so as to conform to the standards of A1 and B1, and recipe information that can be provided. The recording medium according to any one of the above items, which outputs recipes for foods and drinks that match the health or taste of the recipient by analysis.
(Item Y29)
(A) Target information providing department that provides preference information and / or health and nutrition information of the target to be provided,
(B) Ingredient recipe information providing unit that provides ingredient stock information and / or available recipe information, and (C) At least one of the preference information and the health nutrition information, and the ingredient stock information and the available recipe information. A system that provides an appropriate food and drink recipe to a recipient, including a recipe specifying part that specifies a recipe for food and drink to be provided based on at least one.
(Item Y30)
(A) Target information providing department that provides preference information and health and nutrition information of the target to be provided,
(A1) Target information standardization department for standardizing the preference information and health nutrition information,
(B) Ingredient recipe information providing department that provides ingredient stock information and available recipe information,
(B1) The food recipe information standardization department that standardizes the food stock information and the recipe information that can be provided so as to be compatible with the standard of A1, and (C) at least one of the taste information and the health and nutrition information. Then, based on the food material stock information and at least one of the available recipe information, the recipe of the food and drink suitable for the recipient is provided, including the recipe specifying part for specifying the recipe of the food and drink to be provided. system.
(Item Y31)
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 Y32)
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 Y33)
The system according to any one of the above items, wherein there is a standard value to be achieved in the standard.
(Item Y34)
The system according to any one of the above items, wherein the relational expression is defined to achieve the standard value.
(Item Y35)
The relational expression is optimized to satisfy the recipient's preference information and health nutrition information, food stock information and available recipe information, or to achieve the Sustainable Development Goals (SDGs). The system according to any one of the above items, which is set to.
(Item Y36)
The standardization is based on information provided through the network in at least one of the steps (A) to (C) above and / or optionally with an optimal analysis method that may be artificial intelligence (AI). Ingredient stock information that has been standardized, structural information of the standardized food and drink, target (subjective / objective) information that is standardized so as to conform to the standards of A1 and B1, and recipe information that can be provided. The system according to any one of the above items, which outputs recipes for foods and drinks that match the health or taste of the recipient by analysis.
(Item Y37)
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) Process of providing 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 and nutrition information, and at least one of the foodstuff stock information and the available recipe information, and (D). A method for preparing a food or drink, which comprises the step of producing the food or drink based on the recipe.
(Item Y38)
(A) Process of providing preference information and health nutrition information of the recipient,
(A1) Step of standardizing the preference information and health nutrition information,
(B) Process of providing food stock information and available recipe information,
(B1) A process of standardizing the ingredient stock information and the recipe information that can be provided so as to be compatible with the A1 standard.
(C) Based on at least one of the standardized preference information and the health and nutrition information, and at least one of the standardized food stock stock information and the available recipe information, a recipe for food and drink to be provided is provided. A method for preparing a food or drink, which comprises a step of identifying and (D) a step of producing the food or drink based on the recipe.
(Item Y39)
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 Y40)
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 Y41)
The method according to any one of the above items, wherein there is a standard value to be achieved in the standard.
(Item Y42)
The method according to any one of the above items, wherein the relational expression is defined to achieve the standard value.
(Item Y43)
The relational expression is optimized to satisfy the recipient's preference information and health nutrition information, food stock information and available recipe information, or to achieve the Sustainable Development Goals (SDGs). The method according to any one of the above items, which is set to.
(Item Y44)
The standardization based on the information provided through the network in at least one of the steps (A) to (C) above and / or optionally with an optimal analysis method that may be artificial intelligence (AI). Ingredient stock information that has been standardized, structural information of the standardized food and drink, target (subjective / objective) information that is standardized so as to conform to the standards of A1 and B1, and recipe information that can be provided. The method according to any one of the above items, which outputs recipes for foods and drinks that match the health or taste of the recipient by analysis.
(Item Y45)
The above (D) is a step of determining an appropriate cooking method and
The method for preparing a meal according to any one of the above items, which comprises the step of carrying out the determined cooking method.
(Item Y46)
The method according to any one of the above items, which comprises using a 3D printer for producing the food and drink.
(Item Y47)
The method according to any one of the above items, wherein the at least one step of (A) to (C) is provided through a network.
(Item Y48)
The method according to any one of the above items, wherein the 3D food is cooked and reproduced using powders or pastes in the above (D).
(Item Y49)
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) Process of providing 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 and nutrition information, and at least one of the foodstuff stock information and the available recipe information, and (D). A program for causing a computer to perform 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.
(Item Y50)
(A) Process of providing preference information and health nutrition information of the recipient,
(A1) Step of standardizing the preference information and health nutrition information,
(B) Process of providing food stock information and available recipe information,
(B1) A process of standardizing the ingredient stock information and the recipe information that can be provided so as to be compatible with the A1 standard.
(C) Based on at least one of the standardized preference information and the health and nutrition information, and at least one of the standardized food stock stock information and the available recipe information, a recipe for food and drink to be provided is provided. A program for causing a computer to perform a method for preparing a food or drink, which comprises a step of identifying and (D) a step of providing a manufacturing process for producing the food or drink based on the recipe.
(Item Y51)
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 Y52)
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 Y53)
The program according to any one of the above items, wherein there is a standard value to be achieved in the standard.
(Item Y54)
The program according to any one of the above items, wherein the relational expression is defined to achieve the standard value.
(Item Y55)
The relational expression is optimized to satisfy the recipient's preference information and health nutrition information, food stock information and available recipe information, or to achieve the Sustainable Development Goals (SDGs). The program described in any one of the above items, which is set to.
(Item Y56)
The standardization based on the information provided through the network in at least one of the steps (A) to (C) above and / or optionally with an optimal analysis method that may be artificial intelligence (AI). Ingredient stock information that has been standardized, structural information of the standardized food and drink, target (subjective / objective) information that is standardized so as to conform to the standards of A1 and B1, and recipe information that can be provided. The program according to any one of the above items, which outputs recipes of foods and drinks that match the health or taste of the recipient by analysis.
(Item Y57)
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) Process of providing 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 and nutrition information, and at least one of the foodstuff stock information and the available recipe information, and (D). A recording medium that stores 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.
(Item Y58)
(A) Process of providing preference information and health nutrition information of the recipient,
(A1) Step of standardizing the preference information and health nutrition information,
(B) Process of providing food stock information and available recipe information,
(B1) A process of standardizing the ingredient stock information and the recipe information that can be provided so as to be compatible with the A1 standard.
(C) Based on at least one of the standardized preference information and the health and nutrition information, and at least one of the standardized food stock stock information and the available recipe information, a recipe for food and drink to be provided is provided. Contains a program for causing a computer to perform a method for preparing a food or drink, including a step of identifying and (D) a step of providing a manufacturing process for producing the food or drink based on the recipe. Recording medium.
(Item Y59)
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 Y60)
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 Y61)
The recording medium according to any one of the above items, wherein a standard value to be achieved exists in the standard.
(Item Y62)
The recording medium according to any one of the above items, wherein the relational expression is defined to achieve the standard value.
(Item Y63)
The relational expression is optimized to satisfy the recipient's preference information and health nutrition information, food stock information and available recipe information, or to achieve the Sustainable Development Goals (SDGs). The recording medium according to any one of the above items, which is set to.
(Item Y64)
The standardization based on the information provided through the network in at least one of the steps (A) to (C) above and / or optionally with an optimal analysis method that may be artificial intelligence (AI). Ingredient stock information that has been standardized, structural information of the standardized food and drink, target (subjective / objective) information that is standardized so as to conform to the standards of A1 and B1, and recipe information that can be provided. The recording medium according to any one of the above items, which outputs recipes for foods and drinks that match the health or taste of the recipient by analysis.
(Item Y65)
(A) Target information providing department that provides preference information and / or health and nutrition information of the target to be provided,
(B) Ingredient recipe information providing department that provides ingredient stock information and / or available recipe information,
(C) A recipe specifying unit that specifies a recipe for food and drink to be provided based on 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 information, and ( D) A system for causing a computer to carry out a method for preparing a food or drink, which comprises a manufacturing process information providing unit that provides a manufacturing process for manufacturing the food or drink based on the recipe.
(Item Y66)
(A) Target information providing department that provides preference information and health and nutrition information of the target to be provided,
(A1) Target information standardization department for standardizing the preference information and health nutrition information,
(B) Ingredient recipe information providing department that provides ingredient stock information and available recipe information,
(B1) Food recipe information standardization unit that standardizes the food stock information and the recipe information that can be provided so as to be compatible with the A1 standard (C) At least the standardized preference information and the health nutrition information. A recipe identification unit that specifies a recipe for food and drink to be provided based on one, the standardized food stock information, and at least one of the available recipe information, and (D) the recipe based on the recipe. A system for causing a computer to carry out a method for preparing a food or drink, including a manufacturing process information providing unit that provides a manufacturing process for manufacturing the food or drink.
(Item Y67)
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 Y68)
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 Y69)
The system according to any one of the above items, wherein there is a standard value to be achieved in the standard.
(Item Y70)
The system 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 optimized to satisfy the recipient's preference information and health nutrition information, food stock information and available recipe information, or to achieve the Sustainable Development Goals (SDGs). The system according to any one of the above items, which is set to.
(Item Y72)
The standardization is based on information provided through the network in at least one of the steps (A) to (C) above and / or optionally with an optimal analysis method that may be artificial intelligence (AI). Ingredient stock information that has been standardized, structural information of the standardized food and drink, target (subjective / objective) information that is standardized so as to conform to the standards of A1 and B1, and recipe information that can be provided. The system according to any one of the above items, which outputs recipes for foods and drinks that match the health or taste of the recipient by analysis.

(Item X1)
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) A step of providing food stock information and / or available recipe information, and (C) at least one of the preference information and the health nutrition information, and at least one of the food stock information and the available recipe information. Based on this, a method of providing an appropriate food and drink recipe to a recipient, including a step of specifying a food and drink recipe to be provided.
(Item X2)
In the production of the food and drink, the foodstuff stock information, the structural information of the food and drink, the target (subjective / objective) information to be provided, and the recipe information that can be provided can be optimally artificial intelligence (AI) as needed. Food and drink that suits the health or taste of the recipient by analyzing with various analysis methods and / or as necessary based on the information provided through the network in at least one of the steps (A) to (C). The method according to item X1, which comprises outputting the recipe of.
(Item X3)
The food material stock information is described in item X1 or 2, which includes information on at least one element selected from the group consisting of nutritional components, taste components, aroma components, functional components, three-dimensional structures, component distributions, and safety information. the method of.
(Item X4)
The functional ingredients include dietary fiber, carotenoids, polyphenols, β-cryptoxanthin, isoflavone, GABA, DHA, EPA, lutein, procyanidin, lutein, anserine, imidazole, dipeptide, O-methylcatechin, β-glucan or theirs. The method of item X3, which comprises a combination.
(Item X5)
The method according to any one of items X1 to 4, wherein the food and drink recipe includes a normal meal and / or a disaster meal.
(Item X6)
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) A process for providing food stock information and / or available recipe information, and (C) at least one of the preference information and the health nutrition information, and at least one of the food stock information and the available recipe information. Based on this, a program for causing a computer to implement a method of providing an appropriate food and drink recipe to a recipient, which includes a step of specifying a food and drink recipe to be provided.
(Item X6A) The program according to item X6, further comprising one or more of the features described in any one or more of the above items.
(Item X7)
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) A step of providing food stock information and / or available recipe information, and (C) at least one of the preference information and the health nutrition information, and at least one of the food stock information and the available recipe information. Based on this, a recording medium containing a program for causing a computer to implement a method of providing an appropriate food and drink recipe to a recipient, which includes a step of specifying a food and drink recipe to be provided.
(Item X7A) The recording medium according to item X7, further comprising one or more of the features described in any one or more of the above items.
(Item X8)
(A) Target information providing department that provides preference information and / or health and nutrition information of the target to be provided,
(B) Ingredient recipe information providing unit that provides ingredient stock information and / or available recipe information, and (C) At least one of the preference information and the health nutrition information, and the ingredient stock information and the available recipe information. A system that provides an appropriate food and drink recipe to a recipient, including a recipe specifying part that specifies a recipe for food and drink to be provided based on at least one.
(Item X8A) The system according to item X8, further comprising one or more of the features described in any one or more of the above items.
(Item X9)
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) Process of providing 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 and nutrition information, and at least one of the foodstuff stock information and the available recipe information, and (D). A method for preparing a food or drink, which comprises the step of producing the food or drink based on the recipe.
(Item X10)
The above (D) is a step of determining an appropriate cooking method and
The method of preparing a meal according to item X9, which comprises the step of carrying out the determined cooking method.
(Item X11)
The method according to item X9 or 10, wherein the production of the food and drink comprises using a 3D printer.
(Item X12)
The method according to any one of items X9 to 11, wherein the at least one step of (A) to (C) is provided through a network.
(Item X13)
The method according to any one of items X9 to 12, wherein the 3D food is cooked and reproduced using powders or pastes in (D).
(Item X13A) The method according to any one of the above items, further comprising one or more features described in any one or more of the above items.
(Item X14)
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) Process of providing 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 and nutrition information, and at least one of the foodstuff stock information and the available recipe information, and (D). A program for causing a computer to perform 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.
(Item X14A) The program according to item X14, further comprising one or more of the features described in any one or more of the above items.
(Item X15)
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) Process of providing 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 and nutrition information, and at least one of the foodstuff stock information and the available recipe information, and (D). A recording medium that stores 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.
(Item X15A) The recording medium according to item X15, further comprising one or more features described in any one or more of the above items.
(Item X16)
(A) Target information providing department that provides preference information and / or health and nutrition information of the target to be provided,
(B) Ingredient recipe information providing department that provides ingredient stock information and / or available recipe information,
(C) A recipe specifying unit that specifies a recipe for food and drink to be provided based on 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 information, and ( D) A system for causing a computer to carry out a method for preparing a food or drink, which comprises a manufacturing process information providing unit that provides a manufacturing process for manufacturing the food or drink based on the recipe.
(Item X16A) The system according to item X16, further comprising one or more of the features described in any one or more of the above items.
The disclosure also provides:
(1) (A) A process of providing preference information and / or health nutrition information of the target to be provided,
(B) A step of providing food stock information and / or available recipe information, and (C) at least one of the preference information and the health nutrition information, and at least one of the food stock information and the available recipe information. Based on this, a method of providing an appropriate food and drink recipe to a recipient, including a step of specifying a food and drink recipe to be provided.
(2) In the production of the food and drink, the foodstuff stock information, the structural information of the food and drink, the target (subjective / objective) information to be provided, and the recipe information that can be provided are provided by artificial intelligence (AI) as necessary. Adapt to the health or preferences of the recipient by analyzing with the best possible analysis method and / or as needed based on the information provided through the network in at least one of steps (A)-(C) above. The method according to item 1, wherein the recipe of the food or drink to be eaten is output.
(3) The food material stock information includes any of the above items including information on at least one element selected from the group consisting of nutritional components, taste components, aroma components, functional components, three-dimensional structures, component distributions, and safety information. The method described in item 1.
(4) The method according to any one of the above items, wherein the functional ingredient contains dietary fiber, carotenoid, polyphenol or a combination thereof.
(5) The method according to any one of the above items, wherein the food and drink recipe includes a normal meal and / or a disaster meal.
(6) (A) Step of providing preference information and / or health nutrition information of the recipient,
(B) A process for providing food stock information and / or available recipe information, and (C) at least one of the preference information and the health nutrition information, and at least one of the food stock information and the available recipe information. Based on this, a program for causing a computer to implement a method of providing an appropriate food and drink recipe to a recipient, which includes a step of specifying a food and drink recipe to be provided.
(6A) The program according to item 6, further comprising one or more features described in any one or more of the above items.
(7) (A) Step of providing preference information and / or health nutrition information of the recipient,
(B) A step of providing food stock information and / or available recipe information, and (C) at least one of the preference information and the health nutrition information, and at least one of the food stock information and the available recipe information. Based on this, a recording medium containing a program for causing a computer to implement a method of providing an appropriate food and drink recipe to a recipient, which includes a step of specifying a food and drink recipe to be provided.
(7A) The recording medium according to item 7, further comprising one or more features described in any one or more of the above items.
(8) (A) Target information providing department, which provides preference information and / or health and nutrition information of the target to be provided,
(B) Ingredient recipe information providing unit that provides ingredient stock information and / or available recipe information, and (C) At least one of the preference information and the health nutrition information, and the ingredient stock information and the available recipe information. A system that provides an appropriate food and drink recipe to a recipient, including a recipe specifying part that specifies a recipe for food and drink to be provided based on at least one.
(8A) The system according to item 8, further comprising one or more features described in any one or more of the above items.
(9) (A) A process of providing preference information and / or health nutrition information of the recipient,
(B) Process of providing 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 and nutrition information, and at least one of the foodstuff stock information and the available recipe information, and (D). A method for preparing a food or drink, which comprises the step of producing the food or drink based on the recipe.
(10) The above (D) is a step of determining an appropriate cooking method and
The method for preparing a meal according to any one of the above items, which comprises the step of carrying out the determined cooking method.
(11) The method according to any one of the above items, which comprises using a 3D printer for manufacturing the food and drink.
(12) The method according to any one of the above items, wherein at least one of the steps (A) to (C) is provided through a network.
(13) The method according to any one of the above items, wherein the 3D food is cooked and reproduced using the powder or granular material in the above (D).
(13A) The method according to any one of the above items, further comprising one or more features described in any one or more of the above items.
(14) (A) Step of providing preference information and / or health nutrition information of the recipient,
(B) Process of providing 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 and nutrition information, and at least one of the foodstuff stock information and the available recipe information, and (D). A program for causing a computer to perform 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.
(14A) The program of item 14, further comprising one or more of the features described in any one or more of the above items.
(15) (A) Step of providing preference information and / or health nutrition information of the recipient,
(B) Process of providing 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 and nutrition information, and at least one of the foodstuff stock information and the available recipe information, and (D). A recording medium that stores 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.
(15A) The recording medium according to item 15, further comprising one or more features described in any one or more of the above items.
(16) (A) Target information providing department, which provides preference information and / or health and nutrition information of the target to be provided,
(B) Ingredient recipe information providing department that provides ingredient stock information and / or available recipe information,
(C) A recipe specifying unit that specifies a recipe for food and drink to be provided based on 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 information, and ( D) A system for causing a computer to carry out a method for preparing a food or drink, which comprises a manufacturing process information providing unit that provides a manufacturing process for manufacturing the food or drink based on the recipe.
(16A) The system of item 16, further comprising one or more of the features described in any one or more 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 provides an efficient system by providing a system in which the food value chain is completed as close as possible in space and time. This disclosure achieves the ultimate food value chain cycle to be completed on an individual (home) basis. The present disclosure provides for the personal acquisition and operation of information and technology relating to the production, processing and recycling of food. This disclosure avoids having to leave each stage of the food value chain to the knowledge and convenience of experts in remote areas, and takes time and effort to carry in and out supplies and prepare them. , Avoid that surplus (waste) is likely to occur in this process, and avoid that materials that can be used as resources are discarded as loss. Therefore, in this disclosure, each stage of the food value chain (food production, processing, consumption, and recycling processes and their connection) is operated separately as a very complicated and huge project, and the space. Solve the problem of divergence in terms of time and target. If there is a shortage at each base, it will be received (purchased) from another base, and if there is a surplus, it will be discarded. Since it is (or difficult), the point that the structure is prone to mismatch in the process is also solved. In addition, since the smooth distribution of food requires the development of a huge infrastructure (national level), in general, the underdeveloped infrastructure and operational obstacles directly affect the production, processing, consumption, and recycling of food. The present disclosure solves the problem of being prone to clogging and stagnation at the stage. From the above, the present disclosure can reduce the tendency of effectively available materials to be disposed of as "residues".

FIG. 1 is an example of a reproduction image of the special Atsuage. FIG. 2 is an example of the flow of the present disclosure. FIG. 3 is a diagram showing the development of the on-site supply and demand system of the present disclosure as an example of realization of lifeline smart recycling. The "residue conversion device" on the left of Fig. 3 is an image of a downsized version of the system proposed in the "residue or food and drink material solution" for home use. In addition, the AI food automatic cooker (3D printer), which is converted to nutrients, is an image of "new ingredients and processing restoration equipment". Furthermore, the margin on the right is an image of an "IoT-AI logistics solution." Home solutions are downsized to the home level by integrating the solutions for whole ingredients, residues, and IoT. FIG. 4 is a diagram showing an example of the configuration of the automatic cooker 100 of the present disclosure.

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.

The main purpose of this disclosure is to "close" each stage of food and beverage production, processing, consumption, and recycling spatially and temporally. To achieve this, we will downsize the technologies and equipment required for food production, processing and recycling so that they can be equipped and operated in a smaller space and time, and ultimately in each household.

Specifically, this disclosure controls foodstuffs, surplus foods, and final waste with the WAGRI app via the "IoT-AI Logistics Solution" network. Downsize the system of "new ingredients and processing restoration equipment" and safely reconstruct personalized foods. Digifarm that produces seasonings, food, energy, etc. with the system of "residue or food and drink material solution" and enables it to be delivered to the outside or used for aquarium farming, pet food, mini plant factory, etc. It will be constructed as a semi-self-sufficient system (de-lifeline) (see Fig. 3). The "on-site supply and demand system" disclosed in this disclosure is robust and can be used in combination as necessary together with the "new ingredients and processing restoration equipment" and "IoT-AI logistics solution" submitted on the same date. It is understood that a flexible food value chain system can be provided and these applications are incorporated herein by reference.

This disclosure also minimizes the mismatch of logistics between each process by downsizing each process of logistics, production, processing, and recycling to the minimum unit, and also to the lifeline (infrastructure) of the food value chain itself. Provides a system that minimizes the dependency of. It is expected to function as a tough and flexible food value chain system in areas where infrastructure is underdeveloped or where infrastructure is vulnerable to frequent disasters (see Fig. 3).

The present disclosure also includes the efficient construction of the inventions constituting the present disclosure, that is, the "logistics network solution for agricultural products / residues", the "effective utilization solution for whole foodstuffs" and the "zero residue solution", and the smooth cooperation between the inventions. Needs operation.

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.

(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%).

In the present specification, it is understood that the "nutrient component" includes 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, functional food database search (https://db.plusaid.jp/foods), 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 cartridge.

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. 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 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 "cartridge" is defined as a device that can be freely replaced with parts, and in the present specification, standardized contents (for example, raw materials for food and drink components or powders thereof) are defined. An arbitrary container to be housed. 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 or paste materials), making it easy to manufacture in all 3D printers and home appliance cooking. In addition to powder or paste standard information, big data such as the original three-dimensional structure / component distribution information, health / preference information, and recipe information of ingredients are converted into 3D design drawings that meet individual needs using an AI analysis app. The data can be downloaded to an automatic cooker including a 3D printer and reconstructed. 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 (nutrition component, functional component, etc., for example, β-glucan), the water standard, the safety (for example, the number of bacteria) standard, and the particle size standard. Various standards such as particle size distribution standards, melting point standards, and expiration date standards, or a range of standard values are assumed. 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. Since the properties of powder or paste (fluidity, water absorption, processability, mixability with other materials, etc.) vary greatly depending on the particle size and particle size distribution, the particle size and particles of the powder in the powder or paste Controlling the diameter distribution is of utmost importance. 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.) 3D structure and component distribution information have been converted into big data, and nutritional or bioregulatory functions such as 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 if it is a processed product, tofu, konjac, etc. have a uniform tissue structure, so even if it is not 3D, 3D construction is possible to some extent if there are several 2D slice images. In addition, information on both raw and cooked foods is required (radish salad and oden radish, saury sashimi and grilled salt, Argentine shrimp sashimi and tempura have different organizational structures depending on the cooking form).

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, an individual rank, 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 recipient includes data such as the environment (humidity and temperature) in which the subject lives, illness, vaccine use history, human dysphagia and food cognitive information (for example, texture cognitive information, taste information). May include.

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. 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 food and drink provided and information on foodstuff units such as cartridges. 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 have been standardized in the recipe information and are on the market, standard recipe programs for each type and model of automatic cooker are saved 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 powder or paste as a cartridge. In this case, a) reconstitute foods and foodstuffs with powder / granules or paste and liquid such as water, gas such as bubbles, and b) optimize the combination of powder or paste, the amount of liquid and gas added, and the timing. C) Discharge and stack from a predetermined small nozzle, self-assemble and thin by surface tension or spin coating, and disperse components by nano / microemulsion or fine bubbles. Reconstruct the foodstuffs, heat and cool them as necessary in the operation stage of d) c), and reconstruct the foodstuffs and foodstuffs 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. 4 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, the "preference information" refers to any preference for food possessed by the recipient, and examples thereof include taste, material, temperature, and hardness.

In the present specification, "health nutrition information" refers to any health and nutrition information of the recipient, for example, disease information of the recipient, allergies to food materials, bias of specific nutritional components, and ingestion. Information on eating out and eating out can be mentioned.

In this specification, "foodstuff stock information" means arbitrary information on foodstuffs in the place of residence to be provided. For example, type and quantity information.

In the present specification, "providable recipe information" refers to information on available recipes calculated based on preference information, health nutrition information, and ingredient stock information.

In this specification, "preference information", "health nutrition information", "food stock information", "providable recipe 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.

(Recipe provision technology)
The present disclosure provides a technique for providing a recipe suitable for a recipient (eg, an 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 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 material stock information and the available recipe information. Provide a method of providing an appropriate food and drink recipe to an inclusive subject. 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 other aspects, the disclosure is
(A) Process of providing preference information and health nutrition information of the recipient,
(A1) Step of standardizing the preference information and health nutrition information,
(B) Process of providing food stock information and available recipe information,
(B1) A process of standardizing the ingredient stock information and the recipe information that can be provided so as to be compatible with the A1 standard.
And (C) including the step of specifying the recipe of the food or drink to be provided based on the standardized taste information and the health nutrition information, the standardized food stock stock information and the available recipe. , Provide a method of providing an appropriate food and drink recipe to the recipient.

One important point in this aspect of the present disclosure is that by standardization, foods that meet the tastes and health nutritional status of the recipient can be easily provided based on the foodstuff stock, or the goal of SDG is achieved. Is what you can do.

In order to facilitate standardization, it may be advantageous to have compatibility between the parameters to be standardized (for example, preference information, health nutrition information, food stock information, available recipe 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.

In the present specification, subjective information such as preference information is converted into a value that can be evaluated objectively in order to provide standardization or compatibility, and to provide a standard value or a standard range. Can be done. Values that can be evaluated objectively like this can be quantified or stratified by stage. Furthermore, for example, by a sensory test (actually tasting) through a questionnaire survey or the like, it is possible to evaluate on a five-point scale using a sheet in which evaluation items such as hardness, taste, aroma, appearance, and comprehensive evaluation are described. In addition, the evaluation method may be a preference type (evaluation of preference on a scale of 5) or an analysis type (evaluation of strength on a scale of 5). Ultimately, the average value, standard deviation, etc. of the entire population may be used, or the values can be used separately for each age group and gender, and can be used as objective numerical values. In addition, it is also possible to use numerical values measured by instrumental analysis, simple sensors, etc. for taste, texture, aroma, etc. Ultimately, customization is possible by inputting evaluation data evaluated by an individual into a smartphone or the like and feeding it back.

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.

Furthermore, standardized food stock information, standardized food and drink structure information, standardized target (subjective / objective) information to conform to the A1 and B1 standards, and available recipes. The information is based on the information provided through the network in the optimal analysis method, which may be artificial intelligence (AI), if necessary, and / or, if necessary, in at least one of the steps (A) to (C) above. By analyzing, it is also possible to output recipes of foods and drinks that match the health or taste of the recipient.

In some embodiments, as an example of preference information, for example, at the time of shipment from the factory, averages by age group, country, and gender using data obtained from questionnaire surveys or published papers (such as cooking-related academic journals). You may use the value. The development system may utilize the personal preference data accumulated in the personal smartphone.

In some embodiments, as an example of health and nutrition information, health information uses average values by generation, gender, etc. using human intervention test data, treatises, etc. Ultimately, it is linked to personal medical records. For nutritional information, food ingredient analysis tables, treatises, etc. may be used. Ultimately, it is possible to digitize individual meal data (meal photos, menus, etc.) with a smartphone or the like, and utilize data such as the nutritional components, calories, BMI value, etc. calculated by AI or the like.

In some embodiments, the food material stock information example may be managed by wireless LAN using an IC tag or the like, or the food material stocked at home such as a refrigerator may be managed in real time.

In some embodiments, as an example of the recipe information that can be provided, digital information such as a recipe input according to a standard format, a recipe video uploaded to YouTube, etc., a digitized recipe book, etc. is downloaded, and AI prepares the recipe. It can be calculated and optimized and cooked with a cooker such as a 3D printer.

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 that can be provided are artificially provided as necessary. The object to be provided by an optimal analysis method that can be artificial intelligence (AI) and / or, if necessary, by analyzing based on the information provided through the network in at least one of the steps (A) to (C). It may include outputting recipes for foods and drinks that suit health or taste. In some embodiments, the analysis is performed in an optimal analytical method that may optionally be artificial intelligence (AI) and / or optionally through a network in at least one of the steps (A)-(C). It may be based on the information provided.

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 ingredient, an ingredient that can be labeled under the functional food 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, in the methods of the present disclosure, food and drink recipes include regular meals and / or disaster meals. One useful feature of the present disclosure is that it can cope with disaster meals. Also, in one 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 powder or paste 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, download the 3D drawing created by the AI analysis application based on the image of the three-dimensional structure and water distribution of the rice grains 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. On-site, small-quantity foodstuffs are also characterized by the ability to reduce cartridge-by-cartridge losses during the distribution process. In addition, technology to release "flavor functional ingredients" in the mouth during ingestion according to the taste characteristics and eating ability of the individual who eats the human food (feed and food not included) to be manufactured, and "nutritional ingredients" Can also be produced in combination with techniques for controlling digestibility and absorption, and food products produced using those techniques are also within the scope of the present disclosure. In addition, you can eat appropriate foods and drinks wherever you go to your friends, children, or relatives' homes, and in order to save the trouble of re-entering information, you will be provided with preference information and health nutrition information. It is preferable to store information about the target on the cloud. Therefore, as with the recipe information, the information about the recipient can be saved in the cloud, and if there is an automatic cooker, the information about the recipient can be downloaded and the trouble of re-entering the information can be saved. It may be.

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 material stock information and the available recipe information. Provided is a program for causing a computer to implement a method of providing an appropriate food and drink recipe to an inclusive subject. (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 material stock information and the available recipe information. 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 to be included. (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. It should be provided based on the food recipe information providing unit that provides the available recipe information, and (C) at least one of the preference information and the health nutrition information, and at least one of the food stock information and the available recipe information. Provided is a system for providing an appropriate recipe for food and drink to a recipient, including a recipe specifying part for specifying a recipe for food and drink.

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 information. , Any configuration may be taken. 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 material stock information and the available recipe information, 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 some aspects, the present disclosure includes (A) a process of providing preference information and health nutrition information of the recipient, (A1) a process of standardizing the preference information and health nutrition information, and (B) food material stock information. And the process of providing the available recipe information, (B1) the process of standardizing the food stock stock information and the available recipe information so as to be compatible with the A1 standard, (C) the standardized preference information. A step of specifying a recipe for food and drink to be provided based on at least one of the health and nutrition information, the standardized food stock information, and at least one of the available recipe information, and (D) the recipe. To provide a method for preparing a food or drink, which comprises the step of producing the food or drink.

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 material stock information and the available recipe information, and (D) Based on the recipe, a program is provided 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. 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 material stock information and the available recipe information, and (D) Provided is 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. To do. 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 drink recipe information providing unit that provides possible recipe information, (C) Food and drink to be provided based on 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 information. A method for preparing a food or drink, which comprises a recipe specifying unit for specifying a recipe for an article, and (D) a manufacturing process information providing unit for providing a manufacturing process for producing the food or drink based on the recipe. To provide a system for making a computer carry out the recipe. In the system of the present disclosure, any embodiment detailed in (Recipe Providing Technology) can be used.

In some aspects, the present disclosure includes (A) a process of providing preference information and health nutrition information of the recipient, (A1) a process of standardizing the preference information and health nutrition information, and (B) food material stock information. And the process of providing the available recipe information, (B1) the process of standardizing the food stock stock information and the available recipe information so as to be compatible with the A1 standard, (C) the standardized preference information. A step of specifying a recipe for food and drink to be provided based on at least one of the health and nutrition information, the standardized food stock information, and at least one of the available recipe information, and (D) the recipe. To 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.

In some aspects, the present disclosure includes (A) a process of providing preference information and health nutrition information of the recipient, (A1) a process of standardizing the preference information and health nutrition information, and (B) food material stock information. And the process of providing the available recipe information, (B1) the process of standardizing the food stock stock information and the available recipe information so as to be compatible with the A1 standard, (C) the standardized preference information. A step of specifying a recipe for food and drink to be provided based on at least one of the health and nutrition information, the standardized food stock information, and at least one of the available recipe information, and (D) the recipe. Based on the above, a recording medium for storing a program for causing a computer to carry out a method for preparing a food or drink, including a step of providing a manufacturing process for manufacturing the food or drink, is provided.

In some aspects, the present disclosure is: (A) the recipient information providing department that provides the preference information and health nutrition information of the recipient, and (A1) the recipient that standardizes the preference information and health nutrition information. Information Standardization Department, (B) Ingredient Recipe Information Providing Department that provides Ingredient Stock Information and Provideable Recipe Information, (B1) Standardize the Ingredient Stock Information and Provideable Recipe Information so that they are compatible with the A1 standard. Food Recipe Information Standardization Department (C) Based on at least one of the standardized taste information and the health and nutrition information, and at least one of the standardized food stock information and the available recipe information. Prepare foods and drinks including a recipe specifying unit that specifies a recipe for foods and drinks to be provided, and (D) a manufacturing process information providing unit that provides a manufacturing process for manufacturing the foods and drinks based on the recipe. Provide a system for making a computer carry out a method for doing so.

In some aspects, the present disclosure includes (A) a process of providing preference information and health nutrition information of the recipient, (A1) a process of standardizing the preference information and health nutrition information, and (B) food material stock information. And the process of providing the available recipe information, (B1) the process of standardizing the foodstuff stock information and the available recipe information so as to be compatible with the A1 standard, and (C) the standardized preference information. And the food and drink suitable for the recipient, including the step of specifying the recipe of the food and drink to be provided based on the health and nutrition information, the standardized food stock information and the recipe information that can be provided. Provide a program for making a computer carry out a method of providing a recipe.

In some aspects, the present disclosure includes (A) a process of providing preference information and health nutrition information of the recipient, (A1) a process of standardizing the preference information and health nutrition information, and (B) food material stock information. And the process of providing the available recipe information, (B1) the process of standardizing the ingredient stock information and the available recipe information so as to be compatible with the A1 standard, and (C) the standardized preference. Foods and drinks suitable for the recipient, including the process of identifying the recipes for foods and drinks to be provided based on the information and the health and nutrition information, the standardized food stock information and the recipe information that can be provided. Provide a recording medium containing a program for causing a computer to carry out the method of providing the recipe of.

In some aspects, the present disclosure is: (A) the recipient information providing department that provides the preference information and health nutrition information of the recipient, and (A1) the recipient that standardizes the preference information and health nutrition information. Information Standardization Department, (B) Ingredient Recipe Information Providing Department that provides Ingredient Stock Information and Provideable Recipe Information, (B1) Standardize the Ingredient Stock Information and Provideable Recipe Information so that they are compatible with the A1 standard. Food and drink to be provided based on the food recipe information standardization department, 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 information. Provide a system for providing an appropriate food and drink recipe to a recipient, including a recipe specifying part for specifying the recipe of.

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 a food or drink comprises 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 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 a powder or a paste.

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

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 6 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.

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

FIG. 4 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. 4, 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. 4, 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. It is formed (for example, laminated food raw materials), whereby printed foods and drinks are produced 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 be provided with 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 and drink ingredients and / or print Sensor for measuring the distance between the surface of food and drink and the tip of the nozzle, food and drink ingredients and / or print 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, boil, steam, simmer, cook rice, etc.), user interface 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.

(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 and component distribution information of Atsuage 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 sugar level, etc. with a mobile wristwatch, etc.) are linked and stored on 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 in the server by associating the sold agricultural products, processed products, prepared meal menus, eating out menus with electronic tags, QR codes (registered trademarks), and the like.

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 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. 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 or pastes containing powders, it is possible to arrange components, bubbles, and scent components on the micron order (nano order in the future) and adjust the strength. It will be possible. 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.

(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.

To summarize the features of this disclosure, the use, creation, and collection of health and nutrition preference data can be mentioned, 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.

(Use of the present disclosure in SDGs)
This disclosure can be used as a means to achieve the Sustainable Development Goals (SDGs).
By using 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 this disclosure optimizes the production, processing and recycling of food in each household, making it easier to serve food and drink, and this goal can be achieved.
Goal 2. End hunger, achieve food security and nutritional improvements, and promote sustainable agriculture The technologies in this disclosure optimize food production, processing and recycling in each household, resulting in food and beverage delivery. It will be easier and this goal can be achieved.
Goal 3. Ensuring healthy living and promoting well-being for all people of all ages The technologies in this disclosure optimize food production, processing and recycling in each household, resulting in easier food and beverage delivery. , 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 technology of this disclosure achieves optimization of food and beverage processing, devoting time and more to empowering women and girls who are overly burdened. Resources are secured and this goal can be achieved.
Goal 6. Ensuring water and sanitation availability and sustainable management for all people The technologies in this disclosure optimize food production, processing and recycling in each household, resulting in easier food and beverage delivery. Achieved while maintaining an appropriate sanitary environment, this goal can be achieved.
Goal 7. Ensuring access to cheap, reliable and sustainable modern energy for all. The technology disclosed is optimized for food production, processing and recycling in each household, resulting in easier food and beverage delivery. This goal can be achieved by making proper energy distribution.
Goal 8. The technology of this disclosure promotes inclusive and sustainable economic growth and full and productive employment and rewarding human employment (decent work) for all, the production, processing and recycling of food in each household. As a result of the optimization, food and drink can be easily provided, the foundation of appropriate economic growth can be laid, and this goal can be achieved.
Goal 9. Build resilient infrastructure, promote inclusive and sustainable industrialization, and promote innovation The technologies in this disclosure optimize food production, processing, and recycling in each household, resulting in food and beverage products. This goal can be achieved by making it easier to deliver and transforming the industrial structure.
Goal 10. Correcting inequality within and between countries The technology of this disclosure optimizes food production, processing and recycling in each household, resulting in easier provision of food and drink and excessive exploitation of food and beverage ingredients. Can be leveled and this goal can be achieved.
Goal 11. Achieving inclusive, safe, resilient and sustainable cities and human settlements The technology of this disclosure optimizes food production, processing and recycling in each household, resulting in easier food and beverage delivery. As a result, the urban environment will bring about dramatic improvements in the living environment, and this goal can be achieved.
Goal 12. Ensuring a Sustainable Production and Consumption Form The technology of this disclosure optimizes the production, processing and recycling of food in each household, resulting in easier provision of food and drink and optimization of consumption production. Sustainable production is possible and this goal can be achieved.
Goal 13. Take Urgent Measures to Mitigate Climate Change and Its Impacts The technologies in this disclosure optimize food production, processing and recycling in each household, making it easier to serve food and drink and the impacts of climate change. This goal can be achieved by minimizing greenhouse gases and reducing greenhouse gases that can be reduced by optimization.
Goal 14. Conserving and Sustainably Utilizing Marine and Marine Resources for Sustainable Development The technology disclosed will optimize food production, processing and recycling in each household, resulting in the provision of food and drink. This goal can be achieved by facilitating and preserving marine resources.
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. Optimizes food production, processing and recycling in each household, making it easier to serve food and drink, preserving excessive terrestrial ecosystems and minimizing biodiversity loss. This goal can be achieved.
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. As a result of optimizing the production, processing and recycling of food in each household, it becomes easier to provide food and drink, and it is possible to lead a healthy social life. This goal can be achieved by lowering.
Goal 17. Strengthen Implementation Measures for Sustainable Development and Activate Global Partnerships The technologies in this disclosure optimize food production, processing and recycling in each household, resulting in easier food and beverage delivery. This goal can be achieved by providing an environment that facilitates global partnerships.

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, all goals can be achieved, but as an example, it can 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: Example of individual meal)
(Materials and methods)
A computer containing a storage medium that stores stock information of ingredients and recipe information that can be provided when a subject who is a 30-year-old male who wants to eat, is 175 cm tall, weighs 70 kg, and wants a salty meal. In the recipe providing program stored in, "salty meal" is input by voice as the subject's preference information (subjective), and "having a weight heavier than the standard weight" is input as the subject's health nutrition information (objective). .. A program for selecting a recipe is designed on iOS based on the subject's preference information (subjective), the subject's health and nutrition information (objective), the stock information of ingredients, and the recipe information that can be provided. The program supports voice input of information, and stock information of ingredients is obtained from the refrigerator, and recipe information is obtained via the Internet.

Specifically, smartphone apps connected to the Internet (minimum personal information such as weight, age, health condition, taste, etc. can be saved in advance on the app or each cloud. Information should be updated irregularly. It is also possible.) Enter in text or voice that you want to eat salty pickles. AI recognizes "salt", "strong" and "pickles", checks the necessary ingredients and quantity if there is the same from the past order history, etc., accesses the 3D automatic cooker at home, and is at home Check the type and inventory of foodstuff units such as cartridges (automatically check the stock of pickle ingredients with a QR code (registered trademark), etc.). If there is enough, access the food information site on the cloud, and the 3D construction design drawing program analyzed by AI based on the data of the three-dimensional structure and component information of the pickled food material will be downloaded to the automatic cooker. This prepares you for building the pickles. The registered salty taste information is downloaded from the palatability site. Based on the above information, 3D construction is started. Standard 3D construction, recipes, and preference information are available on the cloud, but they do not always match individual preferences. For this reason, it is learned by repeated use, and finally, theta-made system information that matches the individual is stored in the cloud. In addition, various types of information may be centrally aggregated in any of the databases, and may be provided in a distributed manner such as for each region so that local optimization can be achieved.

(Processing process)
The program is based on subject preference information (subjective) and subject health and nutrition information (objective), as well as food stock information and available recipe information, and is (i) salty and (ii) high in calories. (Iii) Present the subject with a recipe that can be cooked using only the stock of ingredients. The subject selects a recipe to cook from the presented recipes.

(result)
Subjects lose weight to normal body weight while satisfying their tastes.

(Example 2: Example of individual meal)
(Materials and methods)
When a subject who is 175 cm tall, weighs 70 kg, and is a 30-year-old man who wants to eat wants a salty meal, the recipe providing program includes "salty meal" as the subject's preference information (subjective). As the subject's health and nutrition information (objective), "have a weight heavier than the standard weight" is input by voice. Input the stock information of ingredients into the recipe provision program by voice and download the recipe information that can be provided. A program for selecting a recipe is designed on iOS based on the subject's preference information (subjective), the subject's health and nutrition information (objective), the stock information of ingredients, and the recipe information that can be provided. The program supports voice input of information, and stock information of ingredients is obtained from the refrigerator, and recipe information is obtained via the Internet. The specific method is the same as that of the first embodiment.

(Processing process)
The program is based on subject preference information (subjective) and subject health and nutrition information (objective), as well as food stock information and available recipe information, and is (i) salty and (ii) high in calories. (Iii) Present the subject with a recipe that can be cooked using only the stock of ingredients. The subject selects a recipe to cook from the presented recipes.
(result)
Subjects lose weight to normal body weight while satisfying their tastes.

(Example 3: Example of individual meal)
(Materials and methods)
A computer containing a storage medium that stores stock information of ingredients and recipe information that can be provided when a subject who is a 30-year-old male who wants to eat, is 175 cm tall, weighs 70 kg, and wants a salty meal. In the recipe providing program stored in, "salty meal" is input by voice as the subject's preference information (subjective), and "having a weight heavier than the standard weight" is input as the subject's health nutrition information (objective). .. A program for selecting a recipe is designed on iOS based on the subject's preference information (subjective), the subject's health and nutrition information (objective), the stock information of ingredients, and the recipe information that can be provided. The program supports voice input of information, and stock information of ingredients is obtained from the refrigerator or by voice input of the operator, and recipe information is obtained via the Internet. The program outputs recipes and recipe-based food structure information to a 3D printer (Bocusini) via the Internet. The specific method is the same as that of the first embodiment.

(Processing process)
The program is based on subject preference information (subjective) and subject health and nutrition information (objective), as well as food stock information and available recipe information, and is (i) salty and (ii) high in calories. (Iii) Present the subject with a recipe that can be cooked using only the stock of ingredients. The subject selects a recipe to cook from the presented recipes. The program outputs the selected recipe and the structural information of the food based on the recipe to a 3D printer (Bocusini) to prepare the food based on the recipe.

(Example 4: Example of individual meal)
(Materials and methods)
When a subject who is 175 cm tall, weighs 70 kg, and is a 30-year-old man who wants to eat wants a salty meal, the recipe providing program includes "salty meal" as the subject's preference information (subjective). As the subject's health and nutrition information (objective), "have a weight heavier than the standard weight" is input by voice. Input the stock information of ingredients into the recipe provision program by voice and download the recipe information that can be provided. A program for selecting a recipe is designed on iOS based on the subject's preference information (subjective), the subject's health and nutrition information (objective), the stock information of ingredients, and the recipe information that can be provided. The program supports voice input of information, and stock information of ingredients is obtained from the refrigerator or by voice input of the operator, and recipe information is obtained via the Internet. The program outputs recipes and recipe-based food structure information to a 3D printer (Bocusini) via the Internet.

(Processing process)
The program is based on subject preference information (subjective) and subject health and nutrition information (objective), as well as food stock information and available recipe information, and is (i) salty and (ii) high in calories. (Iii) Present the subject with a recipe that can be cooked using only the stock of ingredients. The subject selects a recipe to cook from the presented recipes. The program outputs the selected recipe and the structural information of the food based on the recipe to a 3D printer (Bocusini) to prepare the food based on the recipe. The specific method is the same as that of the first embodiment.

(Example 5: Example of home)
(Materials and methods)
Subject A, height 175 cm, weight 70 kg, 30-year-old male, subject B, height 165 cm, weight 60 kg, 25-year-old female, height 170 cm, weight 80 kg, 65-year-old male who wishes to eat In a family consisting of C and subject D, who is 160 cm tall, weighs 60 kg, and is a 60-year-old woman, subject A desires a salty diet, subject B desires an egg-free diet, and subject C When and D desire noodles, the recipe providing program stored in the computer including the storage medium storing the stock information of the ingredients and the recipe information that can be provided is "salty" as the subject's preference information (subjective). "Meal", "meal without eggs" and "noodles" are input by voice as "having a weight heavier than the standard weight" as the subject's health and nutrition information (objective). A program for selecting a recipe is designed on iOS based on the subject's preference information (subjective), the subject's health and nutrition information (objective), the stock information of ingredients, and the recipe information that can be provided. The program supports voice input of information, and stock information of ingredients is obtained from the refrigerator or by voice input of the operator, and recipe information is obtained via the Internet. The program also has a registration function for manual cooking.

(Processing process)
The program is based on the subject's preference information (subjective) and subject's health and nutrition information (objective), as well as food stock information and available recipe information, (i-1) salty and (i-2). ) Egg-free, (i-3) noodles, (ii) not high in calories, and (iii) present to the subject a recipe that can be cooked using only the stock of ingredients. The subject selects a recipe to cook from the presented recipes. The program automatically checks the inventory (type / quantity) of foodstuff units such as cartridges based on individual orders, presents some recipes that can be provided from the inventory amount, and the subject selects from them. The specific method is the same as that of the first embodiment.

(Example 6: Another example of home)
(Materials and methods)
Subject A, height 175 cm, weight 70 kg, 30-year-old male, subject B, height 165 cm, weight 60 kg, 25-year-old female, height 170 cm, weight 80 kg, 65-year-old male who wishes to eat In a family consisting of C and subject D, who is 160 cm tall, weighs 60 kg, and is a 60-year-old woman, subject A desires a salty diet and subject B desires an egg-free diet. When C and D desire noodles, the subject's preference information (subjective) is "salty" in a recipe providing program stored in a computer including a storage medium that stores stock information of ingredients and recipe information that can be provided. "Food with food", "Food without eggs" and "Noodles" are input by voice as "having a weight heavier than the standard weight" as the subject's health and nutrition information (objective). A program for selecting a recipe is designed on iOS based on the subject's preference information (subjective), the subject's health and nutrition information (objective), the stock information of ingredients, and the recipe information that can be provided. The program supports voice input of information, and stock information of ingredients is obtained from the refrigerator or by voice input of the operator, and recipe information is obtained via the Internet. The program outputs recipes and recipe-based food structure information to a 3D printer (Bocusini) via the Internet.

(Processing process)
The program is based on the subject's preference information (subjective) and subject's health and nutrition information (objective), as well as food stock information and available recipe information, (i-1) salty and (i-2). ) Egg-free, (i-3) noodles, (ii) not high in calories, and (iii) present to the subject a recipe that can be cooked using only the stock of ingredients. The subject selects a recipe to cook from the presented recipes. The program outputs the selected recipe and the structural information of the food based on the recipe to a 3D printer (Bocusini) to prepare the food based on the recipe. The specific method is the same as that of the first embodiment.

(Example 7: Example of special fried tofu)
(Materials and methods)
A computer containing a storage medium that stores stock information of ingredients and recipe information that can be provided when a subject, who is 170 cm tall, weighs 50 kg, and is a 15-year-old man who wants to eat, wants a meal high in protein. In the recipe providing program stored in, "a diet high in protein" is input as the subject's preference information (subjective), and "having a weight lighter than the standard weight" is input as the subject's health nutrition information (objective). .. A program for selecting a recipe is designed on iOS based on the subject's preference information (subjective), the subject's health and nutrition information (objective), the stock information of ingredients, and the recipe information that can be provided. The program supports voice input of information, and stock information of ingredients is obtained from the refrigerator or by voice input of the operator, and recipe information is obtained via the Internet. The program outputs recipes and recipe-based food structure information to a 3D printer (Bocusini) via the Internet.

(Processing process)
The program is based on the subject's preference information (subjective) and subject's health and nutrition information (objective), as well as food stock information and available recipe information, and is (i) high in protein and (ii) high in calories. , (Iii) Present the subject with a recipe that can be cooked using only the stock of ingredients. The subject selects Atsuage as the recipe to cook from the presented recipes (see FIG. 1). The program outputs the selected recipe and the structural information of the food based on the recipe to a 3D printer (Bocusini) to prepare the food based on the recipe.

(result)
Subjects gain weight to normal weight while satisfying their tastes.

(Example 8: Flow of home cooking solution program)
We demonstrate a program implementation example as an example of the home cooking solution of the present disclosure.

A recipe selection program according to the present disclosure can be implemented by the following procedure, which can be realized as a system or program.
a) Determine if you want to eat.
b) Provide personal preference data and personal health and nutrition data for those who wish to eat.
c) Provide food stock information including domestic stock and powder or paste material stock.
d) Present the available recipes to the subject based on a) to c).
e) If there is no recipe that can be presented, it is necessary to re-enter the preference data and the like.
f) After the subject selects a recipe that can be selected, he / she is asked to select whether to cook automatically, manually, or to combine automatic cooking and manual cooking.
g) If there is a residue, it can be treated by an appropriate method such as a residue solution, appropriately recycled, and reduced.

(Example 9: Example of lifeline smart recycling)
In this example, an example of lifeline smart recycling will be demonstrated.

The smallest unit (“home”) “on-site supply and demand system”, that is, a departure farm type semi-self-sufficiency system will be provided and realized.

Here, if the food residue is decomposed, it can be converted into energy, nutrients, and water, so a residue conversion device (generator) can be incorporated. Here, a residue conversion device (generator) that can operate at home level with a small size and mild reaction system and converts the residue by the functions of biology, physics, and chemistry is available.

Also, converted to nutrients such as lipids, proteins, starches, and vitamins. → It is possible to prepare a personalized synthetic food using an AI food automatic cooker (3D printer).

Next, it can be converted to fertilizer and water and used in a micro plant factory.

In addition, it can be converted into useful substances via food and used for fiber / paper, fermented fuel, fermented foods, micro-cultured foods, and pet foods via miscellaneous foods.

It can be converted to electric energy and applied to electric vehicles and the like.
These self-consumption information can be collected and linked with, for example, NARO and WAGRI apps.

In the region, a sharing economy will be realized in the region, such as factory self-sufficiency, office self-sufficiency, agriculture self-sufficiency, household self-sufficiency, and attached self-sufficiency. In the world, the "on-site supply and demand system" can be expanded globally with a package, and a lifeline can be realized.

If you want to circulate at home or in the neighborhood, you may use your own standard according to the area (if you circulate on a commercial basis, you need to ensure a certain quality). In this case, quality evaluation is difficult and quality fluctuation is unavoidable, so the processing conditions are standardized instead of standardizing the characteristics of the material itself. For example, when making dried vegetables from surplus raw vegetables, the manufacturer of the dryer used (for home appliances) and the drying conditions (temperature, time, etc.) are the standards. If there is a neighbor who wants to continuously use the dried vegetables produced according to the standard on the left, it is possible to provide them in a form that ensures a certain level of quality by repeatedly producing them according to the above standard.

(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 Japanese Patent Office 2020-1503016 filed with the Japan Patent Office on October 23, 2019 and on September 11, 2020. , The whole of which is incorporated herein by reference.

The present disclosure allows for the restructuring of personalized food products. Excessive burden on biological resources (eels, tuna, etc.) is reduced, and almost all parts of agricultural, livestock and marine products that are the raw materials can be used, which can greatly contribute to the realization of a zero food loss society. .. Furthermore, by using these agricultural, livestock and marine products as dry powder, it is possible to store them for a long time at room temperature, solve the problem of deterioration after harvesting or processing, which has been a concern until now, and realize zero waste food. At the same time, by reducing the use of refrigerators and freezers, it is possible to contribute to _{energy reduction and greenhouse gas (for example, CO 2) reduction.}

Claims

(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) A step of providing food stock information and / or available recipe information, and (C) at least one of the preference information and the health nutrition information, and at least one of the food stock information and the available recipe information. Based on this, a method of providing an appropriate food and drink recipe to a recipient, including a step of specifying a food and drink recipe to be provided.
(A) Process of providing preference information and health nutrition information of the recipient,
(A1) Step of standardizing the preference information and health nutrition information,
(B) Process of providing food stock information and available recipe information,
(B1) A process of standardizing the ingredient stock information and the recipe information that can be provided so as to be compatible with the A1 standard.
And (C) including the step of specifying the recipe of the food or drink to be provided based on the standardized taste information and the health nutrition information, the standardized food stock stock information and the available recipe. , How to provide appropriate food and drink recipes to the recipient.
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 3 or 4, 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 satisfy the recipient's preference information and health nutrition information, food stock information and available recipe information, or to achieve the Sustainable Development Goals (SDGs). The method according to claim 5 or 6, which is set in 1.
In the manufacture of the food and drink, if necessary, with an optimal analytical method that may be artificial intelligence (AI) and / or based on information provided through the network in at least one of the steps (A)-(C). By analyzing the foodstuff stock information, the structure information of the food and drink, the target (subjective / objective) information to be provided, and the recipe information that can be provided, the recipe of the food and drink suitable for the health or taste of the food to be provided can be obtained. The method according to any one of claims 1 to 7, wherein the method is output.
The standardized food stock in an optimal analysis method that may be artificial intelligence (AI) as needed and / or based on information provided through the network in at least one of the steps (A)-(C). By analyzing the information, the structural information of the standardized food and drink, the target to be provided (subjective / objective) information standardized so as to conform to the standards of A1 and B1, and the recipe information that can be provided. The method according to any one of claims 1 to 8, wherein a recipe for food and drink suitable for the health or taste of the recipient is output.
The foodstuff stock information includes information on at least one element selected from the group consisting of nutritional components, taste components, aroma components, functional components, three-dimensional structures, component distributions, and safety information, according to claims 1 to 9. The method according to any one item.
The functional components include dietary fiber, carotenoids, polyphenols, β-cryptoxanthin, isoflavone, GABA, DHA, EPA, lutein, procyanidin, lutein, anserine, imidazole, dipeptide, O-methylated catechin, β-glucan or theirs. The method of claim 10, comprising a combination.
The method according to any one of claims 1 to 11, wherein the food and drink recipe includes a normal meal and / or a disaster meal.
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) A process for providing food stock information and / or available recipe information, and (C) at least one of the preference information and the health nutrition information, and at least one of the food stock information and the available recipe information. Based on this, a program for causing a computer to implement a method of providing an appropriate food and drink recipe to a recipient, which includes a step of specifying a food and drink recipe to be provided.
(A) Process of providing preference information and health nutrition information of the recipient,
(A1) Step of standardizing the preference information and health nutrition information,
(B) Process of providing food stock information and available recipe information,
(B1) The process of standardizing the food stock information and the recipe information that can be provided so as to be compatible with the standard of A1, and (C) the standardized preference information and the health and nutrition information, and the standardization. A method of providing an appropriate food and drink recipe to a recipient, including a step of specifying a food and drink recipe to be provided based on the provided food material stock information and the available recipe information, is performed on a computer. A program to make you.
The program of claim 14, 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 15, 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 15 or 16, wherein there is a standard value to be achieved in the standard.
The program according to claim 17, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to satisfy the recipient's preference information and health nutrition information, food stock information and available recipe information, or to achieve the Sustainable Development Goals (SDGs). The program according to claim 17 or 18, which is set in.
The standardized food stock in an optimal analysis method that may be artificial intelligence (AI) as needed and / or based on information provided through the network in at least one of the steps (A)-(C). By analyzing the information, the structural information of the standardized food and drink, the target to be provided (subjective / objective) information standardized so as to conform to the standards of A1 and B1, and the recipe information that can be provided. , The program according to any one of claims 13 to 19, which outputs a recipe for food and drink suitable for the health or taste of the recipient.
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) A step of providing food stock information and / or available recipe information, and (C) at least one of the preference information and the health nutrition information, and at least one of the food stock information and the available recipe information. Based on this, a recording medium containing a program for causing a computer to implement a method of providing an appropriate food and drink recipe to a recipient, which includes a step of specifying a food and drink recipe to be provided.
(A) Process of providing preference information and health nutrition information of the recipient,
(A1) Step of standardizing the preference information and health nutrition information,
(B) Process of providing food stock information and available recipe information,
(B1) The process of standardizing the food stock information and the recipe information that can be provided so as to be compatible with the standard of A1, and (C) the standardized preference information and the health and nutrition information, and the standard. A computer is provided with a method of providing an appropriate food and drink recipe to a recipient, including a step of specifying a food and drink recipe to be provided based on the food stock information and the recipe information that can be provided. A recording medium that stores a program to be executed.
The recording medium according to claim 22, 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 23, 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 23 or 24, wherein there is a standard value to be achieved in the standard.
The recording medium according to claim 25, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to satisfy the recipient's preference information and health nutrition information, food stock information and available recipe information, or to achieve the Sustainable Development Goals (SDGs). The recording medium according to claim 25 or 26, which is set in.
The standardization based on the information provided through the network in at least one of the steps (A) to (C) above and / or optionally with an optimal analysis method that may be artificial intelligence (AI). Ingredient stock information that has been standardized, structural information of the standardized food and drink, target (subjective / objective) information that is standardized so as to conform to the standards of A1 and B1, and recipe information that can be provided. The recording medium according to any one of claims 21 to 27, which outputs a recipe of a food or drink suitable for the health or taste of the recipient by analysis.
(A) Target information providing department that provides preference information and / or health and nutrition information of the target to be provided,
(B) Ingredient recipe information providing unit that provides ingredient stock information and / or available recipe information, and (C) At least one of the preference information and the health nutrition information, and the ingredient stock information and the available recipe information. A system that provides an appropriate food and drink recipe to a recipient, including a recipe specifying part that specifies a recipe for food and drink to be provided based on at least one.
(A) Target information providing department that provides preference information and health and nutrition information of the target to be provided,
(A1) Target information standardization department for standardizing the preference information and health nutrition information,
(B) Ingredient recipe information providing department that provides ingredient stock information and available recipe information,
(B1) The food recipe information standardization department that standardizes the food stock information and the recipe information that can be provided so as to be compatible with the standard of A1, and (C) at least one of the taste information and the health and nutrition information. Then, based on the food material stock information and at least one of the available recipe information, the recipe of the food and drink suitable for the recipient is provided, including the recipe specifying part for specifying the recipe of the food and drink to be provided. system.
30. The system of claim 30, 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 31, 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 31 or 32, wherein there is a standard value to be achieved in the standard.
33. The system of claim 33, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to satisfy the recipient's preference information and health nutrition information, food stock information and available recipe information, or to achieve the Sustainable Development Goals (SDGs). The system according to claim 33 or 34, which is set in.
The standardization is based on the information provided through the network in at least one of the steps (A) to (C) above and / or optionally with an optimal analysis method that may be artificial intelligence (AI). Ingredient stock information that has been standardized, structural information of the standardized food and drink, target (subjective / objective) information that is standardized so as to conform to the standards of A1 and B1, and recipe information that can be provided. The system according to any one of claims 29 to 35, which outputs recipes for foods and drinks that match the health or taste of the recipient by analysis.
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) Process of providing 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 and nutrition information, and at least one of the foodstuff stock information and the available recipe information, and (D). A method for preparing a food or drink, which comprises the step of producing the food or drink based on the recipe.
(A) Process of providing preference information and health nutrition information of the recipient,
(A1) Step of standardizing the preference information and health nutrition information,
(B) Process of providing food stock information and available recipe information,
(B1) A process of standardizing the ingredient stock information and the recipe information that can be provided so as to be compatible with the A1 standard.
(C) Based on at least one of the standardized preference information and the health and nutrition information, and at least one of the standardized food stock stock information and the available recipe information, a recipe for food and drink to be provided is provided. A method for preparing a food or drink, which comprises a step of identifying and (D) a step of producing the food or drink based on the recipe.
38. The method of claim 38, 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 39, 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 39 or 40, wherein there is a standard value to be achieved in the standard.
The method of claim 41, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to satisfy the recipient's preference information and health nutrition information, food stock information and available recipe information, or to achieve the Sustainable Development Goals (SDGs). The method according to claim 41 or 42, which is set in.
The standardization based on the information provided through the network in at least one of the steps (A) to (C) above and / or optionally with an optimal analysis method that may be artificial intelligence (AI). Ingredient stock information that has been standardized, structural information of the standardized food and drink, target (subjective / objective) information that is standardized so as to conform to the standards of A1 and B1, and recipe information that can be provided. The method according to any one of claims 37 to 43, which outputs a recipe of a food or drink suitable for the health or taste of the recipient by analysis.
The above (D) is a step of determining an appropriate cooking method and
The method of preparing a meal according to any one of claims 37 to 44, which comprises the step of carrying out the determined cooking method.
The method according to any one of claims 37 to 45, wherein the production of the food and drink comprises using a 3D printer.
The method according to any one of claims 37 to 46, wherein the at least one step of (A) to (C) is provided through a network.
The method according to any one of claims 37 to 47, wherein the 3D food is cooked and reproduced using powders or pastes in (D).
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) Process of providing 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 and nutrition information, and at least one of the foodstuff stock information and the available recipe information, and (D). A program for causing a computer to perform 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.
(A) Process of providing preference information and health nutrition information of the recipient,
(A1) Step of standardizing the preference information and health nutrition information,
(B) Process of providing food stock information and available recipe information,
(B1) A process of standardizing the ingredient stock information and the recipe information that can be provided so as to be compatible with the A1 standard.
(C) Based on at least one of the standardized preference information and the health and nutrition information, and at least one of the standardized food stock stock information and the available recipe information, a recipe for food and drink to be provided is provided. A program for causing a computer to perform a method for preparing a food or drink, which comprises a step of identifying and (D) a step of providing a manufacturing process for producing the food or drink based on the recipe.
The program of claim 50, 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 51, 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 51 or 52, wherein there is a standard value to be achieved in the standard.
The program of claim 53, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to satisfy the recipient's preference information and health nutrition information, food stock information and available recipe information, or to achieve the Sustainable Development Goals (SDGs). The program according to claim 53 or 54, which is set in.
The standardization based on the information provided through the network in at least one of the steps (A) to (C) above and / or optionally with an optimal analysis method that may be artificial intelligence (AI). Ingredient stock information that has been standardized, structural information of the standardized food and drink, target (subjective / objective) information that is standardized so as to conform to the standards of A1 and B1, and recipe information that can be provided. The program according to any one of claims 49 to 55, which outputs recipes for foods and drinks that match the health or taste of the recipient by analysis.
(A) A process of providing preference information and / or health nutrition information of the recipient,
(B) Process of providing 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 and nutrition information, and at least one of the foodstuff stock information and the available recipe information, and (D). A recording medium that stores 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.
(A) Process of providing preference information and health nutrition information of the recipient,
(A1) Step of standardizing the preference information and health nutrition information,
(B) Process of providing food stock information and available recipe information,
(B1) A process of standardizing the ingredient stock information and the recipe information that can be provided so as to be compatible with the A1 standard.
(C) Based on at least one of the standardized preference information and the health and nutrition information, and at least one of the standardized food stock stock information and the available recipe information, a recipe for food and drink to be provided is provided. Contains a program for causing a computer to perform a method for preparing a food or drink, including a step of identifying and (D) a step of providing a manufacturing process for producing the food or drink based on the recipe. Recording medium.
The recording medium according to claim 58, 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 59, 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 59 or 60, wherein there is a standard value to be achieved in the standard.
The recording medium according to claim 61, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to satisfy the recipient's preference information and health nutrition information, food stock information and available recipe information, or to achieve the Sustainable Development Goals (SDGs). The recording medium according to claim 61 or 62, which is set in 1.
The standardization based on the information provided through the network in at least one of the steps (A) to (C) above and / or optionally with an optimal analysis method that may be artificial intelligence (AI). Ingredient stock information that has been standardized, structural information of the standardized food and drink, target (subjective / objective) information that is standardized so as to conform to the standards of A1 and B1, and recipe information that can be provided. The recording medium according to any one of claims 57 to 63, which outputs a recipe of a food or drink suitable for the health or taste of the recipient by analysis.
(A) Target information providing department that provides preference information and / or health and nutrition information of the target to be provided,
(B) Ingredient recipe information providing department that provides ingredient stock information and / or available recipe information,
(C) A recipe specifying unit that specifies a recipe for food and drink to be provided based on 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 information, and ( D) A system for causing a computer to carry out a method for preparing a food or drink, which comprises a manufacturing process information providing unit that provides a manufacturing process for manufacturing the food or drink based on the recipe.
(A) Target information providing department that provides preference information and health and nutrition information of the target to be provided,
(A1) Target information standardization department for standardizing the preference information and health nutrition information,
(B) Ingredient recipe information providing department that provides ingredient stock information and available recipe information,
(B1) Food recipe information standardization unit that standardizes the food stock information and the recipe information that can be provided so as to be compatible with the A1 standard (C) At least the standardized preference information and the health nutrition information. A recipe identification unit that specifies a recipe for food and drink to be provided based on one, the standardized food stock information, and at least one of the available recipe information, and (D) the recipe based on the recipe. A system for causing a computer to carry out a method for preparing a food or drink, including a manufacturing process information providing unit that provides a manufacturing process for manufacturing the food or drink.
The system of claim 66, 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 67, 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 67 or 68, wherein there is a standard value to be achieved in the standard.
The system according to claim 69, wherein the relational expression is defined to achieve the standard value.
The relational expression is optimized to satisfy the recipient's preference information and health nutrition information, food stock information and available recipe information, or to achieve the Sustainable Development Goals (SDGs). The system according to claim 69 or 70, which is set in.
The standardization is based on the information provided through the network in at least one of the steps (A) to (C) above and / or optionally with an optimal analysis method that may be artificial intelligence (AI). Ingredient stock information that has been standardized, structural information of the standardized food and drink, target (subjective / objective) information that is standardized so as to conform to the standards of A1 and B1, and recipe information that can be provided. The system according to any one of claims 65 to 71, which outputs recipes for foods and drinks that match the health or taste of the recipient by analysis.