JP2008102688A - Method for determining compatibility between japanese sake and dish, compatibility determination system, compatibility determination program and recording medium with the program recorded thereon - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for enabling a user to objectively and highly reliably determine compatibility between a large amount of Japanese sake and a plurality of dishes consistently even when the user does not have any professional knowledge. <P>SOLUTION: This method for determining compatibility between Japanese sake and dishes is characterized by including an input step for inputting two or more types of information to be selected from among a brewing method, alcohol content, Japanese sake level, acidity, and amino acidity relating to Japanese sake, a calculation/determination step for calculating compatibility between the Japanese sake and dishes on the basis of the information input in the input step, and for determining compatibility between the Japanese sake and dishes, and an output step for outputting the result of the calculation/determination step. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a compatibility determination method, a compatibility determination system, a compatibility determination program, and a recording medium recording the same, and more particularly, based on analysis values and brewing methods for sake, and the like. The present invention relates to a compatibility determination method, a compatibility determination system, a compatibility determination program, and a recording medium on which the compatibility determination program is recorded.

  When selling sake, general analytical values such as sake, alcohol content, acidity, amino acid content, raw rice, yeast, brewing method, etc. are required as product information, but there are cases where compatibility with food is required Many.

  Traditionally, in order to determine the compatibility of Japanese sake and cooking, cooking experts, sake brewers, sommeliers, etc. have made judgments based on their own rules of thumb. However, this method has a problem that the judgment results are not consistent and objective because the judgment criteria and empirical rules differ depending on the individual. In addition, there is a problem that it cannot be determined without specialized knowledge and experience.

  As an attempt to make the judgment results consistent and objective, there are cases where brewers have created and released their own product compatibility lists. However, this method has a problem that it is not possible to determine compatibility with cooking for sake other than its own products.

  In order to give consistency and objectivity to the judgment results and to determine compatibility with dishes for more Japan, for example, Japanese sake is classified into “scented sake” and “rich sake”. Attempts have been made to classify theories such as “high-quality Japanese sake goes well with white fish” or “the rich type goes well with acupuncture dishes” and make judgments based on that theory. However, with this method, before judging compatibility with dishes, there is no specialized knowledge or experience in which classification a Japanese sake belongs to, such as “scented sake” or “rich sake”. There is a problem that it cannot be judged.

As a method that can be judged without expert knowledge and experience, a method is proposed in which an expert evaluates the characteristics of the liquor in advance with four different taste and aroma levels and displays the result of judgment on the product label. (See Patent Document 1). In this method, the label of the product is used to know the classification of the liquor, and it is devised so that the compatibility can be determined by reading a list of dishes that match the classification.
However, this method has a problem that many commercially available sakes without this label cannot be determined. In addition, there is a problem that it is impossible to classify sake with various personalities into four types.

In addition, a system for discriminating or searching for the compatibility of sake and cooking using the amino acid content of sake and the amino acid content of ingredients and seasonings used in cooking has been proposed (see Patent Document 2).
However, in this case, there are many other elements that make up the characteristics of sake, such as sweetness, lightness, and aroma of sake in addition to amino acids, and this method cannot be used to determine compatibility with food. There is a problem that high reliability cannot be expected as a method for judging compatibility of dishes.
Japanese Patent No. 3559339 JP 2004-242645 A

  An object of the present invention is to solve various problems in the prior art and achieve the following objects. In other words, the present invention is capable of objectively determining the compatibility between a large number of sakes and a large number of dishes by inputting only the analysis values and brewing methods of the sake, without requiring specialized knowledge, It is an object of the present invention to provide a method that can make a highly reliable determination.

  In the present invention, in view of such circumstances, the present inventors have conducted an intensive study to solve the above-mentioned problems. As a result, the analysis value of the sake, the brewing method, and the like are input, and the compatibility with the dish from the input value. Has been completed by finding a method that can be easily determined without being an expert. Means for solving the above-described problems are as follows.

<1> An input step for inputting two or more kinds of information selected from a brewing method, alcohol content, sake content, acidity, and amino acid content related to sake,
Based on the information input in the input step, the degree of compatibility between the sake and the dish is calculated, and a calculation / determination step for determining the compatibility between the sake and the dish,
An output step of outputting the determination result determined in the calculation / determination step.
<2> The method for determining compatibility of sake and cuisine according to <1>, wherein the determination result includes a dish name having a high compatibility with the sake.

<3> An input means for inputting two or more kinds of information selected from a brewing method, alcohol content, sake content, acidity, and amino acid content related to sake,
Based on the information input to the input means, the degree of compatibility between the sake and the dishes is calculated, and the calculation / determination means for determining the compatibility between the sake and the dishes,
A system for determining compatibility of sake and food, comprising: output means for outputting the determination result determined by the calculation / determination means.
<4> The sake and food item according to <3>, wherein the input unit and the output unit are client terminals, and the calculation / determination unit is a center server that is communicably connected to the client terminal by a communication unit. This is a compatibility determination system.

<5> A program for determining compatibility between sake and food for causing a computer to execute the method for determining compatibility between sake and food according to <1>.
<6> A computer-readable recording medium on which the sake and cooking compatibility determination program according to <5> is recorded.

  According to the present invention, the above-mentioned problems in the prior art can be solved, and only by inputting the analysis value and brewing method of sake, even without specialized knowledge, there are many sakes and many dishes. It is possible to provide a method or the like that can objectively determine the compatibility with consistency and can determine the reliability with high reliability.

[1] Sake and Cooking Compatibility Determination Method and Sake and Cooking Compatibility Determination System The sake and cooking compatibility determination method of the present invention includes an input process, an operation / determination process, an output process, and other as required. These steps are included.
The sake / dish compatibility determination system of the present invention comprises an input means, a calculation / determination means, an output means, and other means as required.
The method for determining compatibility between sake and food according to the present invention can be suitably implemented using the system for determining compatibility between sake and food according to the present invention.

<Input process and input means>
The input process in the method for determining compatibility of sake and food according to the present invention is a process (step) of inputting two or more kinds of information selected from a brewing method, alcohol content, sake content, acidity, and amino acid content related to sake. .
The input means in the sake / dish compatibility determination system of the present invention is means for inputting two or more types of information selected from a brewing method, alcohol content, sake content, acidity, and amino acid content related to sake.
The input step can be preferably performed using the input means.

The type and number of the information input in the input step or by the input means are two or more selected from among five types of brewing method, alcohol content, sake content, acidity, and amino acid content. In the calculation / determination step or calculation / determination means described later, from the viewpoint of obtaining a more accurate determination result, three types are preferable, four types are more preferable, and all five types are most preferable. In addition, when there is unknown information among the five types of information, alternative values such as an average value of commercially available sake may be used. If the information to be input is less than two types, an accurate determination result cannot be obtained.
The input means is not particularly limited as long as the information can be input, and can be appropriately selected according to the purpose. Examples thereof include a personal computer, a mobile phone, and a store installation terminal.
The input method to the input means may be a method of inputting directly from a keyboard or a touch panel, or a method of incorporating an input operation into a computer program and automating input from a data file or the like. May be. In addition, it is preferable to have an embedded input operation screen, a menu screen, an editing screen, and the like for supporting easy input of necessary information.
An example of the input operation screen is preferably the screen shown in FIG.

Of the above information, the brewing methods are Junmai Daiginjo Sake, Daiginjo Sake, Junmai Ginjo Sake, Ginjo Sake, Special Junmai Sake, Special Honjo Sake, Junmai Sake, Honjo Shuzo, Fresh Storage Sake, It is a classification of raw liquor, barrel liquor, aging liquor (long-term storage liquor), ordinary liquor, etc.
The said alcohol content is content (volume%) of alcohol with respect to the whole sake.
The sake degree is a value obtained by measuring the specific gravity of sake relative to water (± 0) with a “sake degree meter”. This specific gravity becomes heavier and leaner (−) as the alcohol with more extract, mainly sugar, and becomes lighter (+) as the alcohol with less extract.

The acidity is the number of milliliters of 0.1N NaOH solution necessary to neutralize the acid in 10 milliliters of sake, and the organic acid in the sake (lactic acid, succinic acid, malic acid, citric acid, etc.) It is the content of. This organic acid brings sourness and umami to the taste of sake.
The amino acid degree is a numerical value indicating the total amount of amino acids contained in sake, neutralizing 10 ml of sake with 0.1 N NaOH solution, adding 5 ml of neutral formalin solution to this, and free acid Is the number of milliliters necessary to neutralize with 0.1N NaOH solution. Sake contains about 20 types of amino acids such as arginine, tyrosine, serine, leucine, and glutamic acid, and mainly constitutes umami.
Further, in the present invention, in order to obtain a more precise determination result, additional items such as price and drinking temperature may be input in addition to the above five types of information.

<Calculation / determination step and calculation / determination means>
The calculation / determination step in the method for determining the compatibility of sake and food according to the present invention calculates the degree of compatibility between the sake and the food based on the information input in the input step, and determines the compatibility between the sake and the food. It is a process (step).
The calculation / determination means in the sake / dish compatibility determination system of the present invention calculates the degree of compatibility between the sake and the dish based on the information input to the input means, and determines the compatibility between the sake and the dish. Means.
The calculation / determination step can be suitably performed using the calculation / determination means.

The calculation / determination means is not particularly limited as long as the degree of compatibility between sake and food can be calculated based on the input information and the compatibility between the two can be determined. For example, a personal computer, a CPU, etc. It is done.
As a method of the calculation, it is only necessary to calculate the degree of compatibility between the sake and the food from two or more kinds of information selected from sake brewing method, alcohol content, sake content, acidity, and amino acid content. A method of calculating from the characteristic index prepared for cooking and the input information of sake, a method of calculating from the input value of cooking characteristics and the input value of sake, a method of learning and calculating the compatibility result by neural network, artificial intelligence , A method of calculating based on fuzzy theory, a method of calculating an optimal solution using an optimization algorithm, and the like.

<Output process and output means>
The output step in the method for determining compatibility of sake and food according to the present invention is a step (step) of outputting the determination result determined by the calculation / determination step.
The output means in the system for determining compatibility of sake and food according to the present invention is means for outputting the determination result determined by the calculation / determination means.
The output step can be suitably performed using the output means.
The determination result to be output may be the degree of compatibility between the sake and each dish calculated in the calculation / determination step or by the calculation / determination means, or a determination result based on the degree of compatibility (for example, Although it is possible to display a dish name having a high compatibility and / or a low dish name, it is preferable to include a dish name having a high compatibility with the sake.
In the present invention, two or more types of information selected from the group consisting of sake brewing method, alcohol content, sake content, acidity, and amino acid content, and a dish name are input, and the calculation / determination is performed. In the process or the calculation / determination means, the degree of compatibility between the sake and the dish may be calculated / determined and the result may be output.

The output means is not particularly limited as long as it can output the determination result accompanying the processing of the calculation / determination means, that is, can be displayed and / or printed. For example, a personal computer, a printer, a mobile phone, a store installation terminal, etc. Are preferable.
The output method may be a method of displaying characters, numerical values, symbols, graphics, etc. on a display such as a personal computer, a method of printing on paper etc. by a printer, or a method of printing, or , It may be a method of automating output to a data file by embedding it in a computer program, using the output of the compatibility judgment result in advance in a list, or using the output result as an electronic file In other words, it may be a method of inputting to another computer and outputting the result again.

FIG. 1 shows an overall configuration diagram of an embodiment of a system for determining compatibility of sake and food according to the present invention. This system comprises a client PC 10 as the input means and output means, a center server 20 as the calculation / determination means, and a network connecting both. The network is the Internet or a telephone line 30.
The central processing unit (CPU) 24 is a central part for controlling each device and calculating / determining data in the center server 20. The central processing unit (CPU) 24 executes a program stored in the memory 26 and serves as the input means. The input information from the client computer 10 and the data from the memory 26 are received, the degree of compatibility is calculated according to a predetermined program, the result of the degree of compatibility is determined, and the result is transferred to the transmission control device 22.
The memory 26 is a device that stores data relating to sake and dishes and a calculation program for calculating the degree of compatibility in the center server 20. It may include external recording media such as hard disks and flexible disks, and semiconductor recording media such as RAM and ROM that can be directly read and written by the CPU, and the degree of compatibility with various dishes can be calculated from analysis values and brewing methods related to sake. Stores arithmetic expressions.
The transmission control device 22 is a device that transmits the result of calculation / determination by the CPU to the client personal computer 10.

FIG. 2 is a diagram showing a flow of the method for judging compatibility of sake and food according to the present invention.
When the client PC 10 accesses the center server 20, an information input field is transmitted from the center server 20 to the client PC 10.
Next, necessary data relating to sake is input in the client personal computer 10 (see FIG. 3). Then, the center server calculates the degree of compatibility between the sake and each dish based on the input data, determines the compatibility, and transmits the result to the client personal computer 10 (see FIG. 8).

[2] Sake / dish compatibility determination program and recording medium recording the same The sake / dish compatibility determination program of the present invention is for causing a computer to execute the above-described sake / dish compatibility determination method.
This program can be recorded on a recording medium and read from the recording medium by a computer.
As a recording medium for recording this program, a magnetic recording medium for recording information magnetically such as a CD-ROM, a flexible disk, a magneto-optical disk (MO), a ROM, a flash memory, etc. Various types of recording media such as a semiconductor memory for electrical recording can be used.

Hereinafter, the present invention will be described in more detail with reference to examples. The present invention is not limited to these examples.
<Input>
A system for judging the compatibility between sake and food can be created by using the macro function of calculation software such as Microsoft® Excel 97, for example. Input is made in the form of a macro shown in FIG.

The brewing method is: Junmai Daiginjo Sake, Daiginjo Sake, Junmai Ginjo Sake, Ginjo Sake, Special Junmai Sake, Special Honjo Sake, Junmai Sake, Honjo Sake, Fresh Storage Sake, Nama Sake, Taru Sake, Aged Sake ( Design so that you can choose from long-term storage liquor) or regular liquor.
The alcohol content is designed so that it can be selected from 5, 6, 7,. It is good also as a direct number input method instead of a selection type.
Sake degree is designed so that it can be selected from -30, -29, -28, ...- 1, ± 0, +1, ... +29, +30, etc. It is good also as a direct number input method instead of a selection type.
The acidity is designed so that it can be selected from 0.3, 0.4, 0.5,. It is good also as a direct number input method instead of a selection type.
The amino acid degree is designed so that it can be selected from 0.3, 0.4, 0.5,. It is good also as a direct number input method instead of a selection type.

In addition to the above five input values of brewing method, alcohol content, sake content, acidity, and amino acid content, the price, drinking temperature, etc. can be directly input or selected.
If all of the input values are not obtained, the average of commercially available sake can be used as an alternative value for only that part. When two or more input values cannot be obtained, compatibility determination cannot be performed in this system.

<Calculation>
The degree of compatibility between sake and food is calculated by the following formula (I).

The meaning of the calculation formula of the compatibility shown in the above formula (I) is as follows.
The “compatibility index between the dish and sake in general” is larger for dishes that are relatively compatible with any type of sake, such as “tempura”, “fish boiled”, and “oden”. , "Beef stew", "Spaghetti", etc., a small index for dishes that do not match well with any type of sake.

The “taste compatibility index of the dish” increases with a positive number for dishes that are compatible with dark sake, such as “boiled simmered”, “boiled food (dense taste)”, and “fish boiled”. , Such as “boiled simmered food” and “cold sushi”, it is an index that decreases with a negative number in dishes that are compatible with fresh sake.
On the other hand, [Tint index of the sake] is an index that increases with a positive number for dark sake and decreases with a negative number for light sake.
The product's product [Tint Affinity Index] x [Sake Tint Index] is a positive number for positive and negative combinations, and a negative number for non-compatible combinations. Becomes smaller. FIG. 4 shows a schematic diagram.

[The sweetness and spiciness index of the dish] is a positive number for dishes that are compatible with sweet sake, such as “Yatori”, “Oden”, and “Sukiyaki”. For dishes that are compatible with dry sake, such as “baked fish” and “stir-fried vegetables,” the index decreases with a negative number.
On the other hand, the [sweetness index of the sake] is an index that increases with a positive number for sweet sake and decreases with a negative number for dry sake.
[Sweetness index of the food] x [Sweetness index of the sake], which is the product of the two, increases with a positive number when the combination of plus and minus is good, and is a negative number when the combination is not compatible. Becomes smaller. FIG. 5 shows a schematic diagram.

The “Ginjo compatibility index of the dish” increases with a positive number for dishes that are compatible with Ginjo-type sake, such as “sashimi” and “boiled simmered dishes”. As you can see, it is an index that decreases with a negative number for dishes that do not work well with Ginjo-type sake.
On the other hand, [Ginjo index of the sake] is an index set according to the brewing method so that the sake becomes larger when the sake is closer to the ginjo type, and close to 0 when the sake is farther away.
The product of both, [Ginjo compatibility index of the dish] × [Ginjo index of the sake] increases with a positive number in a combination with good compatibility, and decreases with a negative number in a combination with incompatibility. FIG. 6 shows a schematic diagram.

The aging compatibility index of the dish increases with a positive number for dishes that have a good compatibility with aging sake, such as “Yakiniku” and “Gyoza”, such as “Yudotofu” and “Itawasa”. This is an index that decreases with a negative number for dishes that do not match aged sake.
On the other hand, the “ripening index of the sake” is an index that is set according to the brewing method so that the sake becomes larger when the sake is closer to the aging type and closer to 0 when the sake is farther away.
The product of the two, [ripening compatibility index of the dish] × [ripening index of the sake] increases with a positive number when the combination is compatible, and decreases with a negative number when the combination is not compatible. FIG. 7 shows a schematic diagram.

  [Compatibility index of the dish and sake in general], [Tint compatibility index of the dish], [Tint index of the sake], [Sweet compatibility index of the dish], [Sweet index of the sake] ], [Ginjo compatibility index of the dish], [Ginjo index of the sake], [Maturation compatibility index of the dish], and [Maturation index of the sake] are determined by the method described below. it can.

  First of all, “Sake and food compatibility appraisers” are trained. A selection of candidates for compatibility appraisers with over 10 years of experience in sensory testing (tasting) of sake, and a total of 16 types of 4 types of commercial sake and 4 types of typical dishes. Let the combination “judgment of sake and food” be performed. In the compatibility determination, each appraiser evaluates whether or not the compatibility is good by drinking the target sake sample and eating the target typical dish. Note that “good compatibility” is defined as “a state in which the tastes of both sake and food are drawn and harmonized without being erased”.

+3: Very good +2: Good +1: Somewhat good ± 0: Neither -1: Somewhat bad -2: Bad -3: Very bad

  After one “compatibility determination of sake and food” is completed, the evaluation results obtained by summing up the evaluations of all the members are fed back to each person to make sure that their own evaluation does not deviate from the overall results. This “judgment of sake and food compatibility” training is repeated 20 times or more, and the characteristics of sake (concentration, sweetness, degree of ginjo incense, degree of aging incense) and typical cooking characteristics (sweetness, salty taste, sourness) , Bitterness, umami, and fragrance) will learn from experience how they affect “compatibility”.

  Ten people who have learned from experience how the characteristics of Japanese sake and the characteristics of typical dishes have an impact on the compatibility of 20 types of cuisine (1-20) and 16 types of sake. The compatibility of conceptual sake (ap) is evaluated on the desk. The list of dishes is shown in Table 1, and the list of sake is shown in Table 2. The sake listed on the sake list is not a real sake.

(Table 1)
《Cooking List》
(1) Wasabi (kamaboko)
(2) Oden (3) Cutlet (4) Curry and rice (5) Gyoza (6) Green salad (7) Fish boiled (8) Sashimi / Tataki (9) Sukiyaki (10) Sushi (11) Spaghetti (meat sauce)
(12) Boiled salmon (13) Tempura (14) Boiled food (light taste)
(15) Boiled food (dense)
(16) Beef stew (17) Cold guy (18) Yakitori
(19) Yakiniku (20) Yudofu, water cooked, fish suki

(Table 2)
<< Sake List (Concept) >>
(A) Dark Blue / Sweet / Ginjo / Aged Type (b) Dark Blue / Sweet / Ginjo / Non-Aged Type (c) Dark Blue / Sweet / Non-Ginjo / Aged Type (d) Dark Blue / Sweet / Ginjo / Non Aged Type (e) Dark Blue / Dry / Ginjo ・ Aged Type (f) Dark Blue / Dry / Ginjou / Non-Aged Type (g) Dark Blue / Dry / Nonjou / Aged Type (h) Dark Blue / Dry / Ginjo -Non-aged type (i) Tanrei, sweet, Ginjo-Aged type (j) Tanrei, sweet, Ginjo-Non-aged type (k) Tanry, sweet, non-ginjo, aged type (l) Tanry, sweet, Non-Ginjo / Non-Aged Type (m) Tanrei / Dry / Ginjou / Aged Type (n) Tanrei / Dry / Ginjou / Non-Aged Type (o) Tanrei / Dry / Non-Ginjo / Aged Type (p) Tanrei / Dry, non-ginjo, non-aged type

Table 3 shows the average compatibility determination value of 10 compatibility appraisers.
(Table 3)

The characteristic index of each sake in the concept of Table 2 is set as shown in Table 4.
(Table 4)

  For each typical dish (20 kinds), based on the multiple regression analysis from the above formula (I) and the values in Table 3, [Affinity index between the dish and sake in general], [Tint compatibility index of the dish] , [Sweet and spicy compatibility index of the dish], [Ginjo compatibility index of the dish], and [Aging compatibility index of the dish]. The list is shown in Table 5.

(Table 5)
The values in Table 5 obtained by multiple regression analysis are used as compatibility indexes for typical dishes (20 types).

  The compatibility of 20 typical dishes (1 to 20) shown in Table 1 and 20 kinds of real sake (A to T) shown in Table 6 below to 10 people in the “Assessors of Sake and Cuisine” Let's evaluate on the desk. In addition, 20 kinds of real sake were selected from those that "compatibility expert" is familiar with the flavor. Table 7 shows the average compatibility determination value of 10 compatibility appraisers.

(Table 6)
<Sake list (real)>

(Table 7)

  It is considered that compatibility determination of real liquor can also be expressed by the above formula (I). Among the formulas, [Compatibility index between the dish and sake in general], [Tint compatibility index of the dish], [Sweetness compatibility index of the dish], [Ginjo compatibility of the dish] [Index] and [Maturity compatibility index of the dish] are determined as shown in Table 5. From the above formula (I) and the values of Table 7, [Sake Tint Index] and [Sake] Is determined by multiple regression analysis. [Ginjo index of the sake] is 1 for ginjo sake, 0 for non-ginjo sake, and [Maturation index for the sake] is 1 for aged sake and 0 for non-aged sake. The list is shown in Table 8.

(Table 8)

  When the relationship between the alcohol content, sake degree, acidity, and amino acid degree of each sake shown in Table 6 and the lightness and lightness index of each sake is determined by multiple regression analysis, the formulas (II) and (III) are obtained. It is.

Using the above results, if the brewing method, alcohol content, sake content, acidity, and amino acid content of the sake are obtained as inputs, the above formula (II) and (III) can be used as [Tint index of the sake] [Sweetness index of the sake] can be calculated ([Ginjo index of the sake] and [Maturation index of the sake] are preset according to the brewing method). With these, [Correspondence index between the dish and sake in general], [Tint compatibility index of the dish], [Sweetness compatibility index of the dish], [Ginjo compatibility index of the dish], The degree of compatibility can be predicted by the above formula (I) using [Raturation compatibility index of the dish].
The correlation coefficient between the compatibility degree predicted by this method and the compatibility determination average value determined by the compatibility appraiser is 0.679, which is effective as this kind of prediction model.

It should be noted that for dishes other than the dish list in Table 3 above, the compatibility appraisal of sake and dishes can be further evaluated, and the compatibility index of the dishes can be obtained and calculated.
In addition, if the compatibility with sake other than the sake listed in Table 2 is further evaluated by a compatibility expert of sake and cooking, and the multiple regression analysis is performed again, the above formulas (II) and (III) are more accurate. It can also be improved.

Here, four types of sake (A, B, G, and P) having the same amino acid degree from the sake list (real) in Table 6 will be examined. In this system, the compatibility between the four types of sake and each dish is calculated as shown in Table 9.
(Table 9)

  For example, “Gyoza” has the best compatibility with “Pure Rice Sake” (1.5 points), and “Daiginjo Sake” has the lowest –0.7 points, with 2.2 points. There is a difference. In “cut”, the difference between the highest and lowest points is 2.1 points. The dishes with the smallest difference between the highest and lowest points are “Wawasa”, “Sashimi / Tataki” and “Tempura”, but there is still a difference of 0.5 points.

  The taste of sake is a sake with the same amino acidity (1.4) because its ingredients such as sweetness, sourness, pungent taste, bitterness, and astringency are intricately entangled and umami and aroma are integrated. But the compatibility with each dish is quite different. In this system, such a difference is reflected and a determination result with high reliability can be obtained.

  Compared with this, in the compatibility determination system as in Patent Document 2, since only the amino acid level is used as the input of sake, the same amino acid level is used even if the alcohol content, sake level, and acidity are different. It is led to the compatibility result, and the reliability is low.

<Output>
As the output, the numerical values of the compatibility of sake and dishes determined as shown in Table 7 may be output as they are, or they can be displayed in the order of dishes having high compatibility as shown in FIG.
In addition, input two or more kinds selected from the group consisting of sake brewing method, alcohol content, sake content, acidity, and amino acid content, and the name of the dish, and output the degree of compatibility between the sake and the food. You may set so that it may.
The system of the present invention can be applied not only to determining sake but also to determining compatibility between other beverages and food.

FIG. 1 is an overall configuration diagram of an embodiment of a system for determining compatibility of sake and food according to the present invention. FIG. 2 is a diagram showing a flow of the method for judging compatibility of sake and food according to the present invention. FIG. 3 is a diagram showing an input form of a personal computer. FIG. 4 is a schematic diagram showing the relationship between the shade compatibility index of the dish and the contrast index of the sake and the compatibility. FIG. 5 is a schematic diagram showing the relationship between the sweetness index of the dish and the sweetness index of the sake and the degree of compatibility. FIG. 6 is a schematic diagram showing the relationship between the ginjo compatibility index of the dish and the ginjo index of the sake and the degree of compatibility. FIG. 7 is a schematic diagram showing the relationship between the maturity compatibility index of the dish and the maturity index of the sake and the degree of compatibility. FIG. 8 is a diagram illustrating an output example of the compatibility result.

Explanation of symbols

10 Client PC 20 Center server 22 Transmission control device 23 Central processing unit 24 Memory 30 Internet or telephone line

Claims (6)

An input process for inputting two or more kinds of information selected from sake brewing method, alcohol content, sake content, acidity, and amino acid content,
Based on the information input in the input step, the degree of compatibility between the sake and the dish is calculated, and a calculation / determination step for determining the compatibility between the sake and the dish,
An output step of outputting the determination result determined by the calculation / determination step, and a method for determining compatibility of sake and food.   The method for determining compatibility of sake and food according to claim 1, wherein the determination result includes a dish name having a high compatibility with the sake. An input means for inputting two or more types of information selected from brewing method, alcohol content, sake content, acidity, and amino acid content related to sake,
Based on the information input to the input means, the degree of compatibility between the sake and the dishes is calculated, and the calculation / determination means for determining the compatibility between the sake and the dishes,
The system for determining compatibility of sake and food, comprising: output means for outputting the determination result determined by the calculation / determination means.   The system for determining compatibility of sake and food according to claim 3, wherein the input means and the output means are client terminals, and the calculation / determination means is a center server communicatively connected to the client terminals by communication means.   A program for determining compatibility between sake and food for causing a computer to execute the method for determining compatibility between sake and food according to claim 1. A computer-readable recording medium on which the sake and cooking determination program according to claim 5 is recorded.