WO2021080001A1 - Système d'offre/demande sur site - Google Patents

Système d'offre/demande sur site Download PDF

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Publication number
WO2021080001A1
WO2021080001A1 PCT/JP2020/039956 JP2020039956W WO2021080001A1 WO 2021080001 A1 WO2021080001 A1 WO 2021080001A1 JP 2020039956 W JP2020039956 W JP 2020039956W WO 2021080001 A1 WO2021080001 A1 WO 2021080001A1
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WIPO (PCT)
Prior art keywords
information
food
recipe
drink
health
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PCT/JP2020/039956
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English (en)
Japanese (ja)
Inventor
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
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Priority to JP2021536804A priority Critical patent/JPWO2021080001A1/ja
Publication of WO2021080001A1 publication Critical patent/WO2021080001A1/fr

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    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
    • G06Q50/10—Services

Definitions

  • This disclosure relates to an on-site supply and demand system (home cooking solution).
  • 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.
  • 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.
  • an on-site supply and demand system can be achieved or contribute to the achievement of Sustainable Development Goals (SDGs) and targets.
  • SDGs Sustainable Development Goals
  • 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.
  • 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).
  • SDGs Sustainable Development Goals
  • 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.
  • AI artificial intelligence
  • the method according to any one of the above items, which comprises outputting the recipe of.
  • 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.
  • 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.
  • the functional ingredients include dietary fiber, carotenoids, polyphenols, ⁇ -cryptoxanthin, isoflavone, GABA, DHA, EPA, lutein, procyanidin, lutein, anserine, imidazole, dipeptide, O-methylcatechin, ⁇ -glucan or theirs.
  • (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.
  • 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.
  • 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.
  • 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.
  • 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).
  • AI artificial intelligence
  • 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.
  • 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.
  • 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.
  • 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).
  • AI artificial intelligence
  • 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.
  • 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.
  • 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).
  • AI artificial intelligence
  • 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.
  • 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.
  • the method according to any one of the above items which comprises using a 3D printer for producing the food and drink.
  • (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.
  • (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.
  • 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.
  • 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.
  • 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).
  • AI artificial intelligence
  • 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.
  • 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
  • Ingredient recipe information providing department that provides ingredient stock information and available recipe information
  • 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.
  • a manufacturing process information providing unit that provides a manufacturing process for manufacturing the food or drink.
  • the compatibility is achieved by calculating or providing a relational expression between a plurality of standards subject to the compatibility.
  • 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.
  • 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).
  • SDGs Sustainable Development Goals
  • 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).
  • AI artificial intelligence
  • 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.
  • Items 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.
  • 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.
  • 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.
  • AI artificial intelligence
  • 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.
  • 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, ⁇ -cryptoxanthin, isoflavone, GABA, DHA, EPA, lutein, procyanidin, lutein, anserine, imidazole, dipeptide, O-methylcatechin, ⁇ -glucan or theirs.
  • (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.
  • 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 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 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 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.
  • 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.
  • the method according to item X9 or 10 wherein the production of the food and drink comprises using a 3D printer.
  • (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 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 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.
  • 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.
  • 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.
  • AI artificial intelligence
  • the method according to item 1, wherein the recipe of the food or drink to be eaten is output.
  • 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.
  • Target information providing department which provides preference information and / or health and nutrition information of the target to be provided
  • Ingredient recipe information providing unit that provides ingredient stock information and / or available recipe information
  • 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.
  • (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.
  • 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.
  • the program of item 14 further comprising one or more of the features described in any one or more of the above items.
  • Target information providing department which provides preference information and / or health and nutrition information of the target to be provided
  • Ingredient recipe information providing department that provides ingredient stock information and / or available recipe information
  • 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
  • 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.
  • the system of item 16 further comprising one or more of the features described in any one or more of the above items.
  • 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.
  • 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.
  • the AI food automatic cooker (3D printer) which is converted to nutrients, is an image of "new ingredients and processing restoration equipment".
  • FIG. 4 is a diagram showing an example of the configuration of the automatic cooker 100 of the present disclosure.
  • 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.
  • 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.
  • SDGs Sustainable Development Goals
  • 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.
  • Goal to secure sustainable production and consumption form 13. Take urgent measures to mitigate climate change and its impacts * Goal 14.
  • 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.
  • 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”.
  • 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 ⁇ -glucan), and the food and drink itself is also included in the food and drink component (in the sense of 100%).
  • a functional component for example, a biological adjustment function such as ⁇ -glucan
  • 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.
  • the "taste component” includes a taste component, a scent component, and a functional component.
  • 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
  • the main taste components of acidity are acetic acid (vinegar) and inosinic acid (apple).
  • Citrate (citrus) lactic acid (yogurt), caffeine, limonade, etc.
  • the "scent component” means any component that appeals to the sense of smell.
  • 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.
  • nutritional components or nutrients include carbohydrates (sugars), proteins, fats, vitamins, and minerals.
  • 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.
  • 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.
  • pulverization refers to a process of pulverizing a certain substance.
  • 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.).
  • the particle size of the powder material can be controlled by various techniques such as pretreatment (freezing, drying), pulverization, classification, and granulation.
  • pulverization 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.
  • the freezing treatment can reduce the drying and crushing costs.
  • 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.
  • powder or granular material of about 20% or less, preferably about 15% or less, more preferably about 10% or less can be mentioned.
  • powder and granular material includes “powder” and “granular material”.
  • the powder (body) is smaller than the grain (body), and the grain (body) is large enough to distinguish its shape with the naked eye.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • carrier 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.
  • the “cartridge” 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.
  • 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.
  • 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.
  • 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.
  • 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, ⁇ -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.
  • 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.
  • 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.
  • processing may include the processes required to obtain the powders.
  • the "target to be provided” means a target to which food and drink are provided.
  • a human being (individual, etc.) is targeted, and in the case of feed and food, a pet, etc. Livestock animals, etc. can be targeted.
  • 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).
  • 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.
  • Food and beverage ingredient information is available in food ingredient databases and the like.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • the 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.
  • 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.
  • standard recipe programs for each type and model of automatic cooker are saved on the cloud and can be downloaded and used.
  • 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).
  • 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.
  • 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.
  • 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.
  • the paste is extruded and the foodstuffs printed in the desired shape are directly cooked by laser irradiation.
  • 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).
  • the 3D printer uses powder or paste as a cartridge.
  • 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.
  • 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.
  • the "chef machine” is a form of an automatic cooker, which is described in FIG. 4 and the like.
  • kits 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.
  • 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.
  • 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.).
  • electronic media eg, homepages provided on the Internet, e-mail, SNS, simple messages, etc.
  • 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.
  • the "preference information” refers to any preference for food possessed by the recipient, and examples thereof include taste, material, temperature, and hardness.
  • 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.
  • foodstuff stock information means arbitrary information on foodstuffs in the place of residence to be provided. For example, type and quantity information.
  • providing recipe information refers to information on available recipes calculated based on preference information, health nutrition information, and ingredient stock information.
  • preference information can be standardized.
  • the standardization can be appropriately set according to the entity to be standardized, and the standard value can be set.
  • 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.
  • 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.
  • 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.
  • printed food and drink means food and drink manufactured by a 3D food printer. Used compatible with "printed foods”.
  • the present disclosure provides a technique for providing a recipe suitable for a recipient (eg, an individual).
  • 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.
  • 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.
  • compatibility between the parameters to be standardized (for example, preference information, health nutrition information, food stock information, available recipe information, etc.). ..
  • 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.
  • 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.
  • 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.
  • 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.
  • the relational expression is defined to achieve the standard value.
  • 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.
  • SDGs Sustainable Development Goals
  • 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.
  • AI artificial intelligence
  • 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.
  • 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.
  • 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.
  • recipe 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.
  • 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.
  • 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.).
  • 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, ⁇ cryptoxanthin for carotenoids and lutein for polyphenols are individual names.
  • 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.
  • the functional ingredient comprises dietary fiber, carotenoids, polyphenols or combinations thereof.
  • 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.
  • at least one step (A)-(C) of the methods of the present disclosure is provided through a network.
  • 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).
  • a 3D automatic cooker 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.
  • 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.
  • (A) to (B) can be analyzed and processed individually or on the same computer.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a method for preparing a food or drink which comprises the step of producing the food or drink.
  • 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.
  • any embodiment detailed in (Recipe Providing Technology) can be used.
  • 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.
  • any embodiment detailed in (Recipe Providing Technology) can be used.
  • 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
  • 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.
  • any embodiment detailed in (Recipe Providing Technology) can be used.
  • 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.
  • a method for preparing a food or drink which comprises the step of producing the food or drink.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a recipe specifying unit that specifies a recipe for foods and drinks to be provided
  • a manufacturing process information providing unit that provides a manufacturing process for manufacturing the foods and drinks based on the recipe.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • the individual's health information eg, diabetes reserve group, individual rank
  • 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
  • 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.
  • the computer device 120 may be connected to the 3D food printer 110 via a network.
  • 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.
  • 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.
  • 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.
  • 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.
  • the database 130 may be composed of a single hardware component or a plurality of hardware components.
  • 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.
  • the 3D food printer of the present disclosure is configured to be capable of producing printed foods and drinks in a three-dimensional structure.
  • 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.
  • 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.
  • 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.
  • the program may be pre-installed in the memory section.
  • 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.
  • 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.
  • 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.
  • the 3D food printer of the present disclosure can more easily produce printed foods and drinks having a more complicated structure.
  • 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.
  • a manipulator for example, a multi-axis manipulator
  • the 3D food printer of the present disclosure can more easily produce printed foods and drinks having a more complicated structure.
  • 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
  • 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.
  • the computer device 120 may be connected to the 3D food printer 110 via a network.
  • 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.
  • 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.
  • 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.
  • 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.
  • the database 130 may be composed of a single hardware component or a plurality of hardware components.
  • 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.
  • 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.
  • advanced technology such as MRI
  • the three-dimensional structure and component distribution information of Atsuage are converted into big data
  • nutrition such as nutritional components and functional components are converted into big data.
  • bioregulatory function and the like are also published through mouse, cohort, human intervention tests, etc., and the data are digitized.
  • 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.
  • the meal menu can be imaged each time, and data can be accumulated in which the taste evaluation results are linked.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the removal of hemicellulose components and lignin components is promoted by combining treatments such as fine pulverization treatment and chemical treatment with enzyme treatment.
  • the physical properties of the fiber at the time of processing can be modified.
  • cellulose gel are modified by mixing and interacting with polysaccharides that have hydrophobic interactions with cellulose gel, such as xylan, ⁇ -glucan, xyloglucan, chitin, chitosan, pectin, and curdlan. It is possible to do.
  • SDGs Sustainable Development Goals
  • SDGs Sustainable Development Goals
  • 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.
  • 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 4 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 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.
  • Goal 10 Optimizing 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.
  • 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 conserveing 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.
  • 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.
  • 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, desertists and fishermen.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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%.
  • WTO World Trade Organization
  • ODA Official Development Assistance
  • 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.
  • 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.
  • 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.
  • UOU unreported, unregulated
  • 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.
  • 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.
  • HIPC state's
  • 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.
  • STI science and technology innovation
  • 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).
  • ICT information and communication technology
  • 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.
  • Example 1 Example of individual meal
  • "salty meal” is input by voice as the subject's preference information (subjective)
  • "having a weight heavier than the standard weight” is input as the subject's health nutrition information (objective).
  • objective the subject's health nutrition information
  • 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.
  • 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.
  • 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.).
  • 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.
  • 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.
  • 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.
  • 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.
  • Example 2 Example of individual meal
  • the recipe providing program includes "salty meal” as the subject's preference information (subjective).
  • the subject's health and nutrition information objective
  • “have a weight heavier than the standard weight” is input by voice.
  • 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.
  • 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.
  • subject preference information subjective
  • subject health and nutrition information objective
  • food stock information available recipe information
  • 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.
  • Subjects lose weight to normal body weight while satisfying their tastes.
  • Example 3 Example of individual meal
  • "salty meal” is input by voice as the subject's preference information (subjective)
  • "having a weight heavier than the standard weight” is input as the subject's health nutrition information (objective).
  • objective the subject's health nutrition information
  • 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.
  • 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
  • the recipe providing program includes "salty meal” as the subject's preference information (subjective).
  • the subject's health and nutrition information objective
  • “have a weight heavier than the standard weight” is input by voice.
  • 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 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
  • 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
  • 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
  • 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.
  • 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
  • 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
  • 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.
  • the subject's preference information 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.
  • 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
  • a diet high in protein is input as the subject's preference information (subjective)
  • "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.
  • 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.
  • a 3D printer Bocusini
  • Example 8 Flow of home cooking solution program
  • a recipe selection program 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
  • 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.
  • a residue conversion device 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.
  • 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.
  • the "on-site supply and demand system" can be expanded globally with a package, and a lifeline can be realized.
  • 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.
  • 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.
  • energy reduction and greenhouse gas for example, CO 2

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Abstract

La présente invention concerne un procédé destiné à fournir une recette d'aliment/boisson qui est appropriée pour un récipient, le procédé consistant : (A) en une étape destinée à fournir des informations de préférence (subjectives) et/ou des informations de santé/nutrition (objectives) du récipient ; (B) en une étape destinée à fournir des informations du stock d'ingrédients et/ou des informations de recette pouvant être fournies; et (C) en une étape destinée à spécifier une recette d'aliment/boisson qui doit être fournie sur la base d'au moins une parmi les informations de préférence et les informations de santé/nutrition et au moins une parmi les informations du stock d'ingrédients et les informations de recette pouvant être fournies.
PCT/JP2020/039956 2019-10-23 2020-10-23 Système d'offre/demande sur site WO2021080001A1 (fr)

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CN116911911A (zh) * 2023-09-12 2023-10-20 杭州慧泰数据科技有限公司 一种公共产品投放预测方法及系统
CN116911911B (zh) * 2023-09-12 2024-05-28 杭州慧泰数据科技有限公司 一种公共产品投放预测方法及系统

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