JP2015515045A - Conditioner system for nutritional substances - Google Patents

Abstract

Disclosed herein is a conditioning system for nutritional substances. The conditioning system obtains information about the desired properties including the nutrient to be conditioned, the desired conditioning, and the nutrient content of the conditioned nutrient, and minimizes any detrimental changes to the nutrient content However, the conditioning is dynamically controlled in response to this information so as to optimize the sensory characteristics of the conditioned nutrients.

Description

  The present invention includes information about the producer, storage and current information, previous transformation information, consumer preference information, recipe information for controlling one or more conditioner systems. It relates to a conditioner system for use in preparing nutritional substances.

RELATED PATENT APPLICATION This application claims priority to US Provisional Application No. 61 / 601,527, filed February 21, 2012. This application also includes US provisional application 61 / 624,745, filed April 16, 2012, US provisional application 61 / 624,765, filed April 16, 2012, and April 16, 2012. U.S. Patent Application filed on August 31, 2012, which is a continuation of U.S. Patent Application No. 13 / 485,866 filed on May 31, 2012 claiming priority of U.S. Provisional Application No. 61 / 624,788 No. 13 / 602,040, which claims the benefit of each of these applications, each of which is incorporated herein by reference in its entirety.

  Traditionally, nutrients are cultivated (plants), raised (animals), or synthesized (synthetic compounds). In addition, nutrients may be found in wild, non-bred forms that can be captured or collected. Nutrient collectors and producers generally obtain and / or generate information about the origin, history, caloric content, and / or nutrient content of their products. Such information is not communicated to those collectors and producers of product users. One reason is that the nutrient industry tended to behave like a “silo” industry. Each group in the food and beverage industry, i.e., breeders / packers, packers, processors, wholesalers, retailers, and preparers work separately and provide little or no information between them. Only share. In general, consumers have no access to information about the production and / or origin, storage, processing, preparation, or consumption of nutrients and there is little traceability of such information. Such information should preferably be available to consumers of the nutritional substances as well as those involved in the food and beverage industry—nutrient supply systems.

  Nutrient supply systems have made efforts to increase the caloric and component content of nutrients produced over the past 50 years (which has helped reduce hunger in developing countries, but in developed countries, such as obesity However, maintaining or increasing the nutrient content of nutrients is not considered important and is done synthetically. The calorie content usually refers to the energy of nutrients measured in calories. The calorie content may be indicated as sugar and / or carbohydrate in the nutritional substance. The nutrient content of food and beverages, also referred to herein as nutritional value, as used herein, refers to the non-caloric content of these nutrients that are beneficial to organisms that consume these nutrients. Point to. For example, the nutrient content of the nutrient substance may include vitamins, minerals, proteins, and other non-caloric components that are necessary or at least beneficial to the organism consuming the nutrient substance.

  Recently, there has been an increasing interest in the nutritional content of food and beverages by consumer groups, health institutions, and the general public, but the food and beverage industry has been slow to respond to this interest. One reason for this is that the food and beverage industry ends up producing nutrients for consumption by those who produce them, those who store and transport them, those who convert nutrients, and consumers This may be due to the lack of coordination of the nutrient content management system as a whole, acting as a silo for those who prepare. Each of these silo industries may be able to maintain or increase the nutrient content of the foods and beverages they handle, but each silo industry has very little information and control of the nutrients it receives and the nutrients it passes. limited.

  Consumers have a deeper understanding of their needs for nutrients with higher nutrient content, so products with higher nutrient content and / or at least information about the nutrient content of such products can be found in food and Begin to demand that the beverage industry offers. In fact, consumers are already positive about paying higher amounts for higher nutrient content. This can be seen in high-end grocery stores that provide organic, minimally processed, fresh, unmixed nutrients. In addition, societies and governments seek to increase the health of their members and lower the cost of health care, so that the nutrient content of the nutrients handled by the food and beverage industry can be tracked, maintained and / or increased. Are given incentives and / or orders for the food and beverage industry. Not only is there a need to maintain or increase the nutrient content of those silo products within each food and beverage industry silo, but also to enable management of nutrient content throughout the cycle from production to consumption The need for solutions for the entire industry comes out. In order to manage the nutrient content of the nutrient throughout the cycle from production to consumption, the nutrient industry identifies, tracks, measures, estimates, stores, transforms the nutrient content of the nutrient, It needs to be adjusted and recorded. Of particular importance is the measurement, estimation, and tracking of changes in nutrient content of nutrients from production to consumption. This information can be used by consumers in selecting specific nutrients to consume, but also manufactured, stored, converted to determine how the nutrients should be produced, handled and processed , And other food and beverage industry silos, including conditioning. In addition, those who sell nutritional substances to consumers, such as restaurants and grocery stores, communicate the perceived qualitative value of the nutritional substances in order to market and position their nutritional products I can do it. In addition, a determinant of the price of a nutritional substance can be certain nutritional, sensory, or aesthetic values and whether changes to those values are perceived as desirable. For example, if the desired value is maintained, improved, or minimally degraded, it could be marketed as a luxury item.

  For example, sweet corn growers generally only provide basic information to the packer as the grower's corn type and grade, which the packer stores and manufactures for use in instant foods Ship the corn to the contractor. The packer may only tell the manufacturer that the corn has been frozen as loose corn. The manufacturer simply gives the consumer basic instructions on how to cook or heat the instant food in a microwave, toaster, or regular oven, and the food is among the various food items. May simply tell the consumer that it contains whole grain corn. Finally, food consumers are most likely not to give their opinions on food quality to anyone unless they have a particularly bad feeling and contact the manufacturer's consumer support program to complain. . Very minimal information about the nutrient content of instant food is passed to the consumer or not at all. Consumers can change the nutrient content of sweet corn through production, processing, packaging, cooking, storage, consumer preparation, and final consumption by the consumer (generally reduced but maintained or improved) Basically know nothing about).

  Consumer needs are changing as consumers demand healthier foods such as “organic foods”. Consumers are also demanding more information about the nutrients they consume, such as specific characteristics related to allergens or digestive intolerance, as well as nutrient content. For example, nutrients including lactose, gluten, nuts, colorants, etc. need to be avoided by certain consumers. However, in conventional examples, the manufacturer of the instant food probably has very little information to communicate except for the source of the instant food element and the processing step of the instant food during food preparation. In general, instance food manufacturers are unaware of the product's nutrient content and sensory and aesthetic state after the product has been warmed or cooked by consumers and can predict changes to these properties. This information cannot be communicated to consumers so that they can better meet their needs. For example, a consumer may want a desired sensory characteristic or value of an instant food corn, a desired nutrient content or value, or a percentage of a desired aesthetic characteristic or value to remain after cooking or warming and Want to know the nutrient content or value, the desired sensory characteristic or value, or the change in the desired aesthetic characteristic or value (usually a decrease but may be a maintenance or even an improvement) there is a possibility. There is a need to store, measure, estimate, store, and / or transmit information about such nutritional, sensory, and aesthetic values, including changes to these values, throughout the nutrient supply system. If there is an opportunity and system that can receive and process real-time consumer feedback and updates on changes in the nutritional, sensory, and / or aesthetic value of the nutrient, the consumer will Can even be involved in updating dynamic information about the nutritional substances purchased and / or prepared by them, so that information is available to others in the nutritional supply system and Useful.

  The caloric and nutrient content information about the prepared food given to the consumer is often minimal. For example, when sugar is listed in the raw material list, consumers generally have sugars that can come from various plants such as sugar cane, beet, or corn that affect the nutrient content of the food You may receive information about the source of Conversely, some nutritional information given to consumers is so detailed that consumers may hardly know what to do with it. For example, this list of ingredients: Vitamin-A 355IU 7%, E 0.8mg 4%, K 0.5mcg, 1%, Thiamine 0.6mg 43%, Riboflavin 0.3mg 20%, Niacin 6.0mg 30%, B6 1.0mg 52%, folic acid 31.5mcg 8%, pantothenic acid 7%, mineral calcium 11.6 1%, iron 4.5mg 25%, 211mg 53%, phosphorus 349mg 35%, potassium 476mg 14%, sodium 58.1mg 2%, zinc 3.7mg 24 %, Copper 0.5mg 26%, Manganese 0.8mg 40%, Selenium 25.7mcg 37%, Carbohydrate 123g, Dietary fiber 12.1g, Saturated fat 7.9g, Monosaturated Fat 2.1g, Polyvalent saturated fat 3.6g , 108g omega-3 fatty acid, 3481 omega-6 fatty acid, 2.0g ash, and 17.2g moisture. (% = Daily target intake). There is a need to provide meaningful information about nutrients. Such information needs to be shown to meet the specific needs of specific consumers. For example, a consumer with a disease, such as diabetes, wants to track specific information about the nutritional value related to sugar and other nutrients in food and beverages they consume, and knows about changes in these nutritional values Or tools to quickly present or estimate these changes in the past, in the present, or in anticipation, and even to report these changes or the impact of these changes in real time. Benefit from having more.

  In fact, each silo in the food and beverage industry already generates and tracks some information internally, including calorie and nutrition information about their products. For example, farmers who grow corn are aware of various seeds, soil conditions, water sources, fertilizers and pesticides used, and can measure calorie and nutrient content at the time of production. The corn packer is responsible for when the corn was harvested, how the corn was transported to the packaging plant, how the corn was stored and packaged before being sent to the instant food manufacturer, Knows when it was delivered to the manufacturer and what reductions in caloric and nutrient content occurred. The manufacturer knows the origin of each element of the instant food, how it was processed, including the recipe used, and how the element was stored and packaged for the consumer. Yes. Such manufacturers not only know what declines in calorie and nutrient content have occurred, but also process the element and store it after processing to have a minimal impact on nutrient content. It can be corrected. Preparation of nutrients for consumption can also reduce the nutrient content of the nutrients. Finally, the consumer knows how he prepared the food, what seasoning was added, and whether he enjoyed the meal.

  If there was a mechanism for sharing this information, the quality of the nutrients, including calories and nutritional, sensory and aesthetic values, could be preserved and improved. Consumers can be informed more about the nutrients they choose and consume, including the state of nutrients and changes in state throughout the life cycle of the nutrients from manufacture to consumption. Nutrient efficiency and cost effectiveness can also be improved. Feedback throughout the chain from producer to consumer can result in a closed loop system that can improve quality (taste, appearance, and caloric and nutrient content), efficiency, value, and profit. For example, in the milk supply chain, at least 10% of the manufactured milk is wasted due to the safety margin included in the shelf life of the product. The use of more accurate tracking information, measured quality (including nutrient content) information, and historical environmental information can greatly reduce such waste. Collecting, storing, measuring, and / or tracking information about nutrients in the nutrient supply system provides the required responsibility traceability. There is nothing to hide.

  As consumers demand more information about what they consume, they are increasingly demanding products that have more and better nutrient content and better meet good nutritional requirements, I want the nutritional product to actually meet my specific nutritional requirements. Grocery stores, restaurants, and everyone who processes and sells food and beverages may obtain some information from current nutrition tracking systems, such as labels, but these current systems are limited. Can only provide information.

  Nutrient consumers can choose from a variety of cooking utensils, such as microwave ovens, regular ovens, and / or limited taste preferences such as scales or softness. You may be given an option on how to prepare. However, if a consumer wants to prepare a particular recipe, he must obtain all the appropriate ingredients themselves and prepare the recipe itself, including which cooking appliances need to be used. Furthermore, consumers have no way of knowing the history or current state of the nutritional substances they obtain in order to prepare the desired recipe. Furthermore, the consumer has no way of knowing how to change or modify the conditioning process to achieve the desired nutritional, sensory and aesthetic characteristics after preparation.

  An important issue in the production, storage, conversion, conditioning and consumption of nutrients is the changes that occur in the nutrients due to various internal and external factors. Nutrients are generally subject to decline because they consist of biological compounds, organic compounds, and / or chemical compounds. This decline generally impairs the nutritional, sensory and / or aesthetic value of the nutrient. Although not always, nutrients are best consumed at the time of production of those nutrients. However, being able to consume nutrients at farms, slaughterhouses, fishing grounds, or food processing plants is at least cumbersome if not impossible. Currently, the food and beverage industry seeks to minimize loss of nutritional value (often due to the use of additives or preservatives) and / or to conceal this loss of nutritional value from consumers.

  In general, the examples herein of some conventional or related systems and related limitations of those systems are intended to be illustrative and not limiting. Other limitations of existing or conventional systems will become apparent to those of ordinary skill in the art upon reading the following Detailed Description.

  It is an object of the present invention to obtain information on the origin, packaging and conversion of nutritional substances to be provided to consumers.

  It is another object of the present invention to obtain information regarding the origin, packaging and conversion of nutrients to be provided to consumers, and conditioning of the nutrients.

  It is a further object of the present invention to modify the conditioning of nutrients in response to manufacturer, packaging, and / or conversion information.

  It is a further object of the invention to use the manufacturer, packaging, and conversion information to properly select the conditioning settings for a single conditioning device and / or multiple conditioning devices.

  It is a further object of the present invention to select conditioning settings according to consumer preferences and / or needs.

  It is a further object of the present invention to use external recipe information to modify the conditioning of nutrients according to consumer needs and / or taste.

  Minimize and / or track declines in nutritional, sensory and / or aesthetic value of nutrients and / or gather information on this decline, including nutritional preparation and consumption, due to nutritional preparation and consumption It is an object of the present invention to store, store and / or transmit.

  It is a further object of the present invention to estimate the change in nutritional, sensory or aesthetic value of a nutritional substance to be conditioned prior to conditioning.

  Nutrition to estimate the change in nutritional, sensory, or aesthetic value of the nutrient to be conditioned prior to conditioning and to optimize the desired nutritional, sensory, or aesthetic value of the conditioned nutrient It is a further object of the present invention to modify the conditioning of the material.

  Estimate the change in nutritional, sensory or aesthetic value of the nutrient to be conditioned prior to conditioning and minimize the decline or the desired nutritional, sensory or aesthetic value of the conditioned nutrient Optimizing the specific nutritional, sensory or aesthetic value of nutrients that are conditioned to preserve or improve and / or that the nutrients being conditioned meet consumer needs and / or preferences It is a further object of the present invention to modify the conditioning of nutrients so that

  Estimating changes in the nutritional, sensory, or aesthetic value of a nutritional substance to be conditioned prior to conditioning and communicating the estimated changes to the consumer before and / or after conditioning Is the purpose.

  Receive and report consumer reports on observations or measured changes in the nutritional, sensory and / or aesthetic values of the nutrients that the consumer has purchased, is preparing or is consuming, or It is a further object of the present invention to reflect those consumer reports by modifying the nutrient database.

  In one embodiment of the present invention, information relating to or determined from the information on the origin, packaging, and conversion of the nutritional substance and / or the nutritional substance of the component may be used for nutritional conditioning. Sent to consumers before and / or after.

  In another embodiment of the present invention, the information relating to or determined from the information on the origin, packaging and conversion of the nutritional substance and / or the nutritional substance of the component is desirable nutritional, Used in nutritional conditioning to optimize sensory or aesthetic values and / or improve the perceived quality of conditioned nutrients.

  In another embodiment of the present invention, information relating to or determined from the information on the origin, packaging, and conversion of the nutritional substance and / or the nutritional substance of its components minimizes degradation. Or used in conditioning the nutritional substance to preserve or improve the desired nutritional, sensory, or aesthetic value of the conditioned nutritional substance.

  In one embodiment of the present invention, information regarding changes in the nutritional, sensory, or aesthetic properties of the nutritional substance and / or its nutritional substances as a result of the proposed conditioning of the nutritional substance is provided. Sent to consumers before and / or after conditioning.

  In a further embodiment of the invention, the one or more conditioning devices relate to or from information on the producer, packaging, and / or conversion of the nutrient and / or its constituent nutrients. The nutrition information is corrected using the determined information.

  In another embodiment of the present invention, information about consumer needs and / or preferences is used by the conditioning device in the preparation of nutrients.

  In a further embodiment of the invention, external recipe information is used by the conditioning device to modify nutritional substance conditioning.

  In another embodiment of the present invention, information regarding changes in nutritional, sensory and / or aesthetic values of nutrients and / or nutritional components thereof, collectively and individually referred to herein as ΔN, is provided. Measured or collected or calculated or generated or estimated or directed or determined in any suitable manner, and reduced specific nutritional, sensory, and / or aesthetic value, and specific residual nutritional and sensory Stored and / or tracked and / or transmitted and / or processed before conditioning and / or after conditioning and / or before and / or after consumption, so that the aesthetic and / or aesthetic value can be optimized The There may be no change in nutritional, sensory, and / or aesthetic values, in which case ΔN will be zero. The change in nutritional, sensory, and / or aesthetic value may be reduced, in which case ΔN is negative. The change in nutritional, sensory, and / or aesthetic value may be an improvement, in which case ΔN is positive.

  Embodiments of the present invention generate, collect, store, transmit, and / or information on nutritional substances so as to improve, maintain, or minimize the loss of nutritional, sensory, and / or aesthetic value of the nutritional substances. Provide a system for processing. In addition, the present invention provides such information for use by those who produce, store, convert, condition, and consume nutrients. The nutritional information generation, storage and transmission system of the present invention is such that the nutrient supply system minimizes and / or reduces the nutritional, sensory, and / or aesthetic value of the nutrient. It should be possible to improve the ability of the nutrient supply system to inform consumers, producers, packers, convertors, or conditioners about ΔN. The ultimate goal of the nutrient supply system is to minimize the loss of nutritional, sensory, and / or aesthetic value, or minimize the negative magnitude of ΔN when the nutrient supply system is related to ΔN It is to be. However, the intermediate goal is that the nutritional substance and / or consumer that the consumer chooses and / or consumes so that the desired information regarding a particular remaining nutritional, sensory and / or aesthetic value can be ascertained using ΔN. It should be to provide consumers with important information about any change, specific decline, ΔN in the nutritional, sensory and / or aesthetic value of the nutrients of that component. Entities within the nutrient supply system that provide such ΔN information about nutrients, particularly with respect to degradation, can distinguish their products from those that obscure and / or hide such information . In addition, such entities may maintain the nutritional, sensory and / or aesthetic value of the product or change the nutritional, sensory and / or aesthetic value of the product, more complete information about ΔN It should be possible to charge a premium for products that are either In addition, entities that supply conditioning equipment and other devices that allow consumers to access and use ΔN information can enable their consumers to access and use their products. Can be distinguished from products that do not. Such conditioning equipment allows consumers to minimize, preserve or improve such a reduction in the nutritional, sensory and / or aesthetic value of the nutrients they consume. Enable. Such conditioners allow consumers to optimize the nutritional, sensory and / or aesthetic values of the nutrients they condition and consume according to their individual needs and / or desires. Make it even more possible.

  In one embodiment of the invention, the observed or measured ΔN information is indicative of the nutritional, sensory, and / or aesthetic value of the nutritional substance that the consumer has purchased, is preparing, or is about to consume. Received and provided by consumers to be able to receive and reflect consumer reports on observed or measured changes and reflecting those consumer reports by reporting or modifying the nutrient database There is also a possibility.

  Other advantages and features will become apparent from the following description and the claims. The description and specific examples are intended for purposes of illustration only and are not intended to limit the scope of the present disclosure.

  The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain and illustrate the principles of the invention. The drawings are intended to schematically illustrate the main features of the exemplary embodiments. The drawings are not intended to illustrate all features of an actual embodiment, nor to illustrate the relative dimensions of the elements shown, and are not drawn to scale.

It is a schematic functional block diagram of the nutrient substance supply system relevant to this invention. It is a graph which shows the value of the nutrient which changes according to the change of the state of a nutrient. FIG. 3 is a schematic functional block diagram of a conditioning module 500 according to the present invention. FIG. 5 is a schematic functional block diagram of a conditioning module 500 according to an alternative embodiment of the present invention. FIG. 5 is a schematic functional block diagram of a conditioning module 500 according to an alternative embodiment of the present invention. FIG. 5 is a schematic functional block diagram of a conditioning module 500 according to an alternative embodiment of the present invention.

  In the drawings, the same reference numbers and all acronyms identify elements or operations having the same or similar structure or function for convenience, for ease of understanding. To easily identify any particular element or action review, the most significant digit or digits of the reference number refers to the figure number in which that element is first introduced.

  Various examples of the invention are described below. The following description provides specific details that allow the description of these examples for a complete understanding. However, one skilled in the art will understand that the invention may be practiced without many of these details. Similarly, those skilled in the art will appreciate that the present invention may include many other obvious features not described in detail herein. In addition, some well-known structures or functions may not be shown or described in detail below to avoid unnecessarily obscuring the associated description.

  The terms used below should be construed in their broadest reasonable sense, even if they are used in connection with a detailed description of a particular specific example of the present invention. In fact, certain terms may even be emphasized below, but all terms intended to be interpreted in any limited sense shall be construed in this “form of the invention”. This is explicitly and clearly defined in the section.

  The following discussion provides a concise and general description of representative environments in which the present invention may be implemented. Although not required, aspects of the invention may be described below in the broad context of computer-executable instructions, such as routines executed by a general-purpose data processing device (eg, a server computer or a personal computer). is there. One skilled in the art will recognize that the present invention is based on or programmable with wireless devices, Internet appliances, handheld devices (including personal digital assistants (PDAs)), wearable computers, all kinds of cellular or mobile phones, multiprocessor systems, microprocessors It will be appreciated that other home appliances, set top boxes, network PCs, minicomputers, mainframe computers, etc. can be implemented using other communications, data processing, or computer system configurations. In fact, the terms “controller”, “computer”, “server”, etc. are used interchangeably herein and may refer to any of the devices and systems described above.

  Although aspects of the invention, such as specific functions, are described as being performed solely on a single device, the invention may also be practiced in distributed environments where functions or modules are shared between different processing devices. Different processing devices are linked by a communication network such as a local area network (LAN), a wide area network (WAN), or the Internet. In a distributed computing environment, program modules may be located in both local and remote memory storage devices.

  Aspects of the invention include magnetically or optically readable computer disks, interconnected or pre-programmed chips (eg, EEPROM semiconductor chips), nanotechnology memory, biological memory , Or other tangible computer readable media including other data storage media. Alternatively, computer-implemented instructions, data structures, screen displays, and other data related to the present invention may be transmitted over the Internet or (wireless) over a period of time on a propagation signal on a propagation medium (e.g., electromagnetic waves, sound waves, etc.) May be distributed over other networks (including networks). In some implementations, data may be provided on any analog or digital network (packet switched, circuit switched, or other manner).

  In some cases, the interconnection between modules is the Internet, allowing modules (eg, WiFi enabled) to access web content provided through various web servers. The network consists of Global System for Mobile Communications (GSM (registered trademark)), Time Division Multiple Access (TDMA), Code Division Multiple Access (CDMA), Orthogonal Frequency Division Multiple Access (OFDM), General Packet Wireless service (GPRS: General Packet Radio Service), Enhanced Data GSM (Registered Trademark) Environment (EDGE), Advanced Mobile Phone System (AMPS), Microwave Access Worldwide Interoperability for Microwave Access (WiMAX), Universal Mobile Telecommunications System (UMTS), Evolution Data Optimized (EVDO), Long Term Evolution (LTE), Ultra Mobile Broadband ( UMB), Voice over Internet Protocol (VoIP), Unlicensed Mobile Access (UMA) le Access) and the like may be any type of IP based or aggregated cellular telecommunications network including but not limited to.

  Modules in the system may be understood to be integrated in some cases, and in certain embodiments, only certain modules may be interconnected.

  FIG. 1 shows the components of the nutrient industry 10. It should be understood that this may be a food and beverage ecosystem for human consumption, but may also be a feed industry for animal consumption such as the pet food industry. The purpose of the present invention for the nutrient industry 10 is to provide nutritional, sensory, nutritional, sensory, collectively and individually referred to herein as ΔN, by nutrient production, storage, conversion, conditioning, and consumption. And / or to generate, store, transform, and track changes in aesthetic value. Nutrition industry 10 can consist of many companies or companies, but can be integrated into a combination of companies that play many roles, or even a single company or individual . Since ΔN is a measure of the change in the value of a nutrient, knowledge of the previous value (or state) of the nutrient and ΔN gives knowledge of the changed value (or state) of the nutrient, and in addition, the value (or The ability to estimate changes in the state) can be given.

  Module 200 is a production module. This can be a system, tissue, or individual that produces and / or produces nutrients. Examples of this module are farms that grow agricultural products, farms that raise beef cattle, farms that grow shrimp, plants that synthesize nutrient compounds, wild truffle collectors, or deep sea shark trawlers including.

  The storage module 300 is a storage system for storing and protecting the nutrient substances produced by the production module 200. Once produced, the nutrient material generally needs to be packaged in some way to transfer it to other modules of the nutrient industry 10. The storage module 300 is shown at a specific location within the nutrient industry 10 after the production module 200, but in reality, the storage module 300 does not support those nutrients as they move from production to consumption. It should be understood that it can be placed in any location that needs to be preserved.

  The conversion module 400 is a nutrient processing system such as a manufacturer that processes raw materials such as cereals into breakfast cereals. The conversion module 400 is an instant food manufacturer that receives from the storage module 300 ingredients or ingredients for instant food, also referred to herein as ingredient nutrients, and prepares those ingredients or ingredients into frozen food. There is a possibility. Although the conversion module 400 is shown as a single module, it is understood that nutrients may be converted by several conversion modules 400 on the way they are consumed.

  The conditioning module 500 is a consumer preparation system for preparing nutritional substances immediately before consumption by the consumer. Conditioning module 500 may be a microwave oven, mixer, toaster, convection oven, cook, and the like. Conditioning module 500 is used by commercial establishments to prepare nutrients for consumers, such as restaurants, espresso makers, pizza kettles, and other devices located in companies that provide nutrients to consumers It can also be a system. Such nutritional substances may be for consumption by the company or for the consumer to take home from the company. Conditioning module 500 may be any combination of these devices used to prepare nutrients for consumption by consumers.

  The consumer module 600 collects information from organisms that consume nutrients that have passed through various modules from production to consumption. Consumers can be humans, but can also be animals such as pets, zoo animals, and livestock, which themselves are nutrients for other chains of consumption. Consumers can also be plants that consume nutrients to grow.

  The information module 100 transmits and receives information about nutrients between each of the modules of the nutrient industry 10 including the production module 200, the storage module 300, the conversion module 400, the conditioning module 500, and the consumer module 600. Nutrient information module 100 may be an interconnect information transmission system that allows transmission of information between various modules. The information module 100 includes a database, also referred to herein as a dynamic nutritional value database, where information about nutrients exists. Information module 100 may be connected to other modules by various communication systems such as paper, computer networks, the Internet, and telecommunication systems such as wireless telecommunication systems. In a system that can receive and process real-time consumer feedback and updates on nutritional, sensory and / or aesthetic values of nutrients, or ΔN, consumers are consumed by consumers Can even be involved in updating the dynamic nutritional value database with observed or measured information about the nutritional substances purchased and / or prepared for, and therefore the information is either a report reflecting consumer input or Others of the nutritional substance supply system are available and useful to others, such as through correction of ΔN.

  FIG. 2 is a graph showing the correlation of how the nutritional, sensory, or aesthetic value of a nutrient changes with changes in the state of the nutrient. What is shown on the vertical axis of this graph can be either the nutritional value, sensory value, or even aesthetic value of the nutrient. Shown on the horizontal axis may be a change in the state of the nutrient with respect to variables such as exposure to time, temperature, location, and / or environmental conditions. This exposure to environmental conditions includes atmospheric pressure and atmospheric exposure, including partial pressures of oxygen, carbon dioxide, water, or ozone, airborne chemicals, pollutants, allergens, dust, smoke, carcinogens, May include exposure to radioactive isotopes, or combustion by-products, exposure to moisture, mechanical shock, mechanical vibration, exposure to energy such as radiation, heat or sunlight, or exposure to materials such as packaging is there. The correlation depicted as Nutrient A may indicate a ΔN for milk, such as a decrease in milk nutritional value over time. Any point on this curve can be compared to another point to measure and / or indicate the change in nutritional value or ΔN of Nutrient A. The same nutritional decline plot for nutritional substance B, which is also milk, starts at a higher nutritional value than nutritional substance A, but the nutritional value of nutritional substance B, which is a nutrient that declines over time faster than nutritional substance A Change or ΔN.

  In this example where Nutrient A and Nutrient B are milk, this ΔN information regarding the nutrient depletion profile of the respective milk can be used by the consumer for milk selection and / or consumption. If the consumer has this information at time 0 to select a milk product to purchase, consider when the consumer plans to consume milk, whether it is once or multiple times can do. For example, if a consumer plans to consume milk before the point where the curve represented by nutrient B intersects the curve represented by nutrient A, the milk represented by nutrient B Since it has a higher nutritional value until it intersects the curve represented by nutrient A, the consumer should select the milk represented by nutrient B. However, if a consumer predicts that at least a portion of milk will be consumed at a later point in time than the curve represented by Nutrient B intersects the curve represented by Nutrient A, even earlier At some point, the milk represented by nutrient A may choose to select the milk represented by nutrient A, even though the milk represented by nutrient A has a lower nutritional value than the milk represented by nutrient B. This change in the desired nutritional value of the nutrient relative to the change in nutrient status shown in FIG. 2 can be measured and / or controlled throughout the nutrient supply system 10 of FIG. An example of this is that the dynamically generated information about the nutritional ΔN, in this case the change in the nutritional value of the milk, shows the rate at which the nutritional value changes or decreases, when the nutritional value disappears, and the nutritional status This example shows how this can be used to understand the remaining nutritional value of a nutrient over time. This ΔN information is further used to determine the best consumption dates for nutrients A and B, which may differ from each other depending on the dynamically generated information generated for each of nutrients A and B Can be done.

  In FIG. 1, the production module 200 can dynamically encode nutrients to allow changes in nutritional, sensory, and / or aesthetic values of the nutrients, or to track ΔN. This dynamic encoding, also referred to herein as a dynamic information identifier, can replace and / or supplement existing nutrient labeling systems such as barcodes, labels, and / or ink markings. This dynamic encoding or dynamic information identifier uses the nutrient information from the production module 200 by the storage module 300, the conversion module 400, the conditioning module 500, and / or the consumption module 600 including the end consumer of the nutrient. Can be used to make the information module 100 available for use. One way to label a nutrient with a dynamic information identifier by the production module 200 or any other module of the nutrient supply system 10 is an electronic tagging such as a tagging system manufactured by Kovio of SanJose, California, USA May include system. Such a thin film chip may not only be used for nutrient tracking, but may also include components for measuring nutrient attributes, recording and transmitting such information. Such information could potentially be read by a reader that includes a satellite based system. Such a satellite-based nutrient information tracking system can be used to update the Earth's surface to allow real-time or near-real-time updates of ΔN for specific nutrients in the dynamic nutrient value database of the information module 100. May include a network of satellites covering some or all.

  Storage module 300 includes a nutrient packer and shipper. Tracking changes in nutritional, sensory and / or aesthetic values, or ΔN, during the storage period within the storage module 300 allows for a dynamic shelf life of the nutritional material. For example, the shelf life of dairy products is currently generally based solely on time using assumptions about the minimum conditions under which the dairy product is maintained. This estimated shelf life is based on a worst-case assumption about when the product will become unsafe to consume during the shelf life. In fact, the decline in dairy products can be much less than in this worst case. If the storage module 300 can measure or derive information about actual degradation, such as ΔN, the actual expiration date, referred to herein as the dynamic expiration date, can be dynamically determined and estimated. It may be much later in time than the expiration date. This allows the nutrient supply system to discard less product due to the expiration date. This ability to dynamically generate nutritional shelf-life is particularly important when the nutritional material contains little or no preservatives. Such products are highly valued throughout the nutrient supply system 10, including consumers who are willing to pay a premium for nutrients that contain little or no preservatives. The

  Dynamic expiration dates do not need to be indicated numerically (i.e., as a numerical date) but are symbolic by using color-green, yellow, and red, etc. used in traffic lights-or other instructions Note that can be shown in In those cases, the dynamic expiration date is not interpreted literally, but rather as a dynamically determined advisory date. In practice, a dynamic shelf life is provided for at least one component of a single or multiple component nutrient. For multi-component nutritional substances, the dynamic shelf life can be interpreted as the “best date” for consumption of a particular component.

  By law, in many lands, food processors, such as the food processor of the conversion module 400, are required to provide nutrition information about their products. In many cases, this information takes the form of a nutritional table that is attached to a package of nutrients. Currently, this nutrition table information is based on the average or minimum of typical products of those food processors. Using the nutrient information from the information module 100 provided by the production module 200, the storage module 300, and / or the information from the conversion of nutrients by the conversion module 400, the food processor can supply the actual nutrition supplied. With respect to substances, a dynamically generated nutritional value table, also referred to herein as a dynamic nutritional value table, may be included. Such dynamic nutrition table information gives end consumers the ability to select the most desirable nutrients that meet those end consumer needs and / or track information about the nutrients consumed. To be provided, it may be used by conditioning module 500 and / or used by consumption module 600 in the preparation of nutrients.

Information about changes in nutritional, sensory and / or aesthetic values of nutrients, or information about ΔN, to know or estimate the condition of nutritional, sensory and / or aesthetic values of nutritional substances before conditioning And the estimation of ΔN associated with the proposed conditioning parameter, which is particularly useful in the conditioning module 500 of the present invention. Thus, the conditioning module 500 can generate conditioning parameters, such as by modifying existing or reference conditioning parameters, to provide the desired nutritional, sensory, and / or aesthetic value after conditioning. . The preconditioning state of the nutritional, sensory and / or aesthetic value of the nutrient is not tracked by existing conditioners or provided to the consumer, and the ΔN predicted from the proposed conditioning is also Either after or not to be tracked or provided to the consumer. However, using the information provided by the information module 100 from the generation module 200, the storage module 300, the conversion module 400, and / or the information measured or generated by the conditioning module 500, the conditioning module 500 uses the nutrition of the nutrient substance. May provide consumers with actual and / or estimated changes in aesthetic, sensory, and / or aesthetic value, or ΔN. In addition, observed or measured changes in nutritional, sensory, and / or aesthetic values of nutritional substances, or consumer feedback and updates on ΔN, are the nutritional substances purchased and / or prepared for consumer consumption May be involved in updating a dynamic nutritional value database with information about, and therefore that information may be other people in the nutrient supply system, such as through reports that reflect consumer input or ΔN corrections Is available and helpful to others. Such information regarding the observed or measured changes in nutritional, sensory and / or aesthetic values of nutritional substances, or ΔN can be provided to consumers as well as nutritional substances throughout the nutritional supply system 10 Information module for use by production module 200, storage module 300, conversion module 400 to track and possibly improve
100 can also be provided.

  Information about nutrients provided by the information module 100 to the consumption module 600 may replace or supplement existing information sources such as recipe books, cooking databases such as www.epicurious.com and the Epicurious app. Through the use of specific information regarding nutritional substances from the information module 100, the consumer can use the consumption module 600 to select a nutritional substance according to nutritional, sensory and / or aesthetic values. This is where consumers make informed decisions about nutrients, additives, preservatives, genetic modification, origin, traceability, and other nutrient attributes that can also be tracked by the information module 100 Make it even more possible. This information may be provided by the consumption module 600 through a personal computer, laptop computer, tablet computer, and / or smartphone. The software executed on these devices may include dedicated computer programs, modules within a comprehensive program, and / or a smartphone app. An example of such a smartphone app on nutrients is ShopNoGMO on iOS from the Institute for Responsible Technology. The iPhone app gives consumers access to information about non-GMO organisms that consumers can choose from. In addition, the consumption module 600 optimizes the nutritional, sensory, and / or aesthetic value of the nutritional substance and / or its nutritional substances according to the needs or preferences of the consumer and / or Or information to operate the conditioning module 500 to minimize, preserve or improve such nutritional, sensory and / or aesthetic values of the nutrients of its components Can be provided to consumers.

  Through the use of nutrient information available from the information module 100, the nutrient supply system 10 can track nutritional, sensory, and / or aesthetic values. With this information, nutrients moving through the nutrient supply system 10 can be dynamically evaluated and priced by nutritional, sensory and / or aesthetic values. For example, a nutritional substance with a longer dynamic shelf life (longer shelf life) may be valued higher than a nutritional substance with a shorter shelf life. In addition, nutrients with higher nutritional, sensory, and / or aesthetic values may be more appreciated by each entity in the nutrient supply system 10 as well as by the consumer. This is because each entity wants to start with a nutrient that has a higher nutritional, sensory, and / or aesthetic value before performing the function of that entity and passing it to the next entity. is there. Thus, both the initial nutritional, sensory, and / or aesthetic value and the ΔN associated with those values determine the actual or remaining nutritional, sensory, and / or aesthetic value of the nutrient. Or an important factor to estimate and thus an important factor that defines the nutrients that are dynamically evaluated and priced.

  During the practice of the present invention, the nutritional substances that benefit from the tracking of dynamic nutritional information, such as ΔN, also referred to herein as information-enabled nutritional substances, and information Is marketed, including nutrients that are not available and do not benefit from tracking dynamic nutritional information such as ΔN, referred to herein as dumb nutritional substances Nutrients will be present. Nutrients for which information is available are available in the virtual Internet market and the normal market. Thanks to the information provided by the nutrients for which information is available, the entities in the nutrient supply system 10 including the consumer can review and select the nutrients for which the information to purchase is available. Initially, nutrients for which information is available must be expected to be given higher market value and price than nutrients without information. However, as the nutrients for which information is available become standard, the cost savings due to less waste due to the decline in the nutrients for which information is available will reduce the price of the nutrients for which the information is available. It can actually be lower than nutrients without information.

  For example, an instant food manufacturer has a high nutritional, sensory, and / or aesthetic value in order to produce a high-grade product with a high nutritional, sensory, and / or aesthetic value. / Or prefer to use corn with aesthetic value. Depending on the level of nutritional, sensory, and / or aesthetic value, an instant food manufacturer may charge a premium and / or differentiate its products from those of other manufacturers. There is a possibility. When selecting a corn for use in an instant food, the manufacturer meets the manufacturer's requirements for nutritional, sensory, and / or aesthetic values, and provides high nutritional, sensory, and / Or look for corn with aesthetic value. The packer / shipper of the storage module 300 can also charge a premium for corn with high nutritional, sensory and / or aesthetic value. And finally, the packer / shipper of the preservation module 300 selects corn with high nutritional, sensory and / or aesthetic value from the grower of the production module 200, who also has a high nutritional value. You can charge a premium for corn that is sensory and / or aesthetic.

  Preferably, changes to nutritional, sensory, and / or aesthetic values for nutritional substances tracked through the nutritional substance supply system 10 with nutritional substance information from the information module 100, or ΔN can be determined from the measured information . However, ΔN information for some or all such nutrients may be derived by measuring the environmental conditions of the nutrients as they move through the nutrient supply system 10. In addition, some or all of the nutrient ΔN information may be derived from the ΔN data of other nutrients moved through the nutrient supply system 10. Nutrient ΔN information may also be derived from laboratory experiments performed on other nutrients that may mimic conditions and / or processes to which the actual nutrient was exposed. In addition, consumer feedback and updates regarding observed or measured changes in nutritional, sensory, and / or aesthetic values of nutrients may be involved in updating ΔN information.

  For example, to determine changes in nutritional, sensory, and / or aesthetic values, or effects on ΔN, regarding various environmental conditions that bananas may be exposed to during packaging and shipping in preservation module 300 Laboratory experiments may be performed on bananas. Using this experimental data, changes in nutritional, sensory, and / or aesthetic values for a particular banana based on information collected regarding environmental conditions exposed while the banana was in the storage module 300, or ΔN A table and / or algorithm can be created that predicts the level of The ultimate goal of the nutrient supply system 10 is the actual measurement of nutritional, sensory and / or aesthetic values to determine ΔN, but the nutritional, sensory derived from experimental data to determine ΔN Using aesthetic and / or aesthetic values provides the ability to proactively estimate changes in nutritional, sensory, and / or aesthetic values, or ΔN, to enable actual measurements Allows improved logistics planning as it enables more accurate tracking of changes to nutritional, sensory, and / or aesthetic values while technology and systems are in place.

  FIG. 3 shows an embodiment of the conditioner module 500 of the present invention. Conditioner system 510 receives nutrient 520 for conditioning prior to delivery of nutrient 520 to consumer 540. Controller 530 is operatively connected to conditioner system 510. In practice, the controller 530 is shown as a separate device in FIG. 3, but may be integrated into the conditioner system 510. When the conditioner system 510 receives the nutrient 520 for conditioning, the nutrient reader 590 receives information about the nutrient 520 and provides that information to the controller 530, which makes the nutrient 520 the nutrient 520. This may be the case if it includes a label that contains information about and / or the nutrient reader 590 receives reference information that enables the acquisition of the information and provides that information to the controller 530, which causes the nutrient 520 to move. This is true if it is associated with a dynamic information identifier or given a dynamic information identifier. If the nutritional substance 520 includes a label that includes the desired information about the nutritional substance 520, the nutritional substance reader 590 reads this information and provides that information to the controller 530, which the consumer interface 560 provides to that information. Is made available to consumers 540.

  For example, if the nutrient 520 is an instant frozen food that needs to be warmed by the conditioner system 510, the nutrient reader 590 reads the label of the nutrient 520, thereby receiving information about the nutrient 520 and then The information is given to the controller 530. This information may include production information about the production of the various ingredients that make up the instant food. This information includes the type of corn used, where the corn was planted, how the corn was planted, how the corn was watered, when the corn was harvested, and during corn cultivation It may contain information about where and how instant food corn was grown, including information about fertilizers and pesticides used. In addition, this information may include cattle pedigree, health status, immunization, and dietary supplements given to cattle killed to obtain instant food beef.

  Information from the Nutrient 520 label may also include information on how the ingredients were stored for shipment from a farmer or slaughterhouse on their way to the person who converted the nutrient that prepared the instant food . Additional information includes how the person converting the nutrients has converted the ingredients into an instant food, including the recipes used, food additives, and the actual measured state during the conversion to the instant food. May be included.

  Such information is read by the nutrient reader 590, provided to the controller 530, and a label affixed to the packaging of the nutrient 520 to be provided to the consumer interface 560 for display to the consumer 540. Preferably, the nutrient packaging label is read by the nutrient reader 590 and provided to the controller 530 to provide information about the nutrient 520 from the nutrient database 550 to the controller 530. Includes reference information such as a dynamic information identifier that enables the In addition, linking consumer feedback and updates on observed or measured changes in nutritional, sensory, and / or aesthetic values of nutritional substances can result in substantially real-time ΔN information from actual consumers Bring updates.

  Nutrient database 550 may change the nutritional, sensory, and / or aesthetic values of such nutrient 520, as well as any other information about the nutrient that may be tracked, including but not limited to the examples described above. It may be a database maintained by those who convert nutrients 520 for consumer access to those nutrients to track or estimate. Preferably, however, the nutrient database 550 is maintained by the nutrient industry for all such information regarding the nutrients that are grown, reared, stored, converted, conditioned and consumed by the consumer 540. In this case, the nutrient substance database 550 is included in the information module 100 and is also referred to as a dynamic nutrition value database in this specification.

  Although FIGS. 3-6 of various embodiments of the present invention illustrate the nutrient database 550 as part of the conditioner module 500, it is important to note that these embodiments are not limited in any way to this interpretation It is. It is understood that this convention is only one way of illustrating the invention described herein, and it is further understood that this in no way limits the scope of the invention. The same is understood with respect to recipe database 555, consumer database 580, and nutrient industry database 558.

  In an alternative embodiment of the present invention, the controller 530 further provides information from the conditioner system 510 regarding how the nutrient 520 has been conditioned, in addition to providing information about the nutrient 520 to the consumer 540. receive. In addition, the conditioner system 510 may measure or sense information about the nutrient 520 during conditioning of the nutrient 520 by the conditioner system 510 and provide such information to the controller 530 so that the Such information may be further provided to the consumer 540 via the consumer interface 560. In addition, the controller 530 may provide nutrient nutrition before or after conditioning to provide substantially real-time updates of ΔN information from actual consumers for use by the controller and / or transmission to the nutrient database 550. Information regarding observations or measured changes in visual, sensory, and / or aesthetic values may be received from the consumer via the consumer interface 560.

  In a preferred embodiment of the present invention, the controller 530 organizes and correlates such information received by the controller 530 from various sources of information about the nutrient 520, including the nutrient database 550 and the conditioner system 510. Such information is presented to the consumer 540 through the consumer interface 560 in a manner useful to the consumer 540. For example, such information may be provided to help the consumer 540 understand how the nutritional substance 520 meets the nutritional needs of the consumer 540. The controller 530 may organize information about the nutrient 520 to track the consumer 540 weight loss program. The controller 530 may track the specific nutritional needs of the consumer 540 and may access information about the consumer 540 to help the consumer 540 meet such needs or such May hold information.

  In another embodiment of the present invention, the conditioner system 510 can be a plurality of conditioner devices that can be selectively operated by the controller 530 to prepare the nutrient 520. Conditioner system 510 can be either a single conditioning device such as a microwave oven, a conventional oven, a toaster, a mixer, a steamer, a stove, or a cook. Conditioner system 510 may be a plurality of conditioners 570. If multiple conditioners 570 constitute the conditioner system 510, the nutrient 520 may be moved manually or automatically between the conditioners 570 for final delivery to the consumer 540.

  The nutrient reader 590 receives information from the nutrient 520 or a reference code from the nutrient 520, such as a dynamic information identifier associated with or provided to the nutrient 520, and receives this information from the controller 530. There is a possibility that it is an automatic reading device such as a barcode reader or an RFID sensor. Nutrient substance reader 590 is manually entered into nutrient substance reader 590 for use by controller 530, such as a dynamic information identifier associated with or provided to nutrient substance 520, or Or alternatively, there may be a manual input system that may be manually entered into the consumer interface 560 for use by the controller 530.

  The nutrient database 550 can be a flat database, a relational database, or preferably a multidimensional database. The nutrient database 550 may be local, but is preferably located remotely, such as over the Internet, and accessed via a telecommunications system, such as a wireless telecommunications system. The controller 530 can be implemented using a computing device such as a microcontroller, microprocessor, personal computer, or tablet computer. The controller 530 may be integrated to include a nutrient reader 590, a consumer interface 560, and / or a nutrient database 550. In addition, the controller 530 may be integrated into the conditioner system 510, including integration into the conditioner 570.

  Consumer interface 560 may be implemented as a display device mounted on controller 530, conditioner system 510, or conditioner 570. However, the consumer interface 560 is preferably a smartphone that runs suitable software such as a tablet computer, personal computer, personal assistant, or app.

  Conditioner module 500 may be placed in a consumer's home, but is placed in a restaurant or other food service facility for use in preparing nutritional substances 520 for consumers who patronize such facility there is a possibility. In addition, the conditioner module 500 may be placed in a nutrient store, such as a grocery store or health food store, in preparation for a nutrient 520 that is purchased by a consumer at such a facility. . It may be anticipated that the conditioner module 500 could be an independent company where consumers select nutrients to take out of the facility for preparation at the facility or consumption elsewhere.

  FIG. 4 shows an embodiment of a conditioning module 500 of the present invention. Conditioner system 510 receives nutrient 520 for conditioning prior to delivery of nutrient 520 to consumer 540. Controller 530 is operatively connected to conditioner system 510. In practice, the controller 530 is shown as a separate device in FIG. 4, but may be integrated into the conditioner system 510. When the conditioner system 510 receives the nutrient 520 for conditioning, the nutrient reader 590 receives information about the nutrient 520 and provides that information to the controller 530, which allows the nutrient 520 to receive the nutrient 520. And / or a nutrient reader 590 receives reference information such as a dynamic information identifier and provides that information to the controller 530 for the nutrient 520 from the nutrient database 550. This is true when the nutrient is associated with or given a dynamic information identifier. If the nutritional substance 520 includes a label that includes information about the nutritional substance 520, the nutritional substance reader 590 reads this information and provides that information to the controller 530, which is consumed by the consumer interface 560 by the consumer 540. To be able to.

  In one embodiment of the present invention, the conditioner system 510 includes a conditioner 570. Conditioner 570 is a conditioning device that can perform several operations on nutrient material 520 separately and / or simultaneously. For example, conditioner 570 can be a microwave oven, a convection oven, a grill, and a regular oven. The controller 530 may operate the conditioner 570 to perform a series of conditioning cycles on the nutrient 520 to complete the conditioning of the nutrient 520.

  For example, if nutritional substance 520 is a frozen whole chicken turkey to be prepared for a meal, consumer 540 may use turkey, conditioner 570, in the combination cooking unit presented above. Put in. The controller 530 receives and / or generates a conditioning cycle protocol. Such a plan can be read by the nutrient reader 590 from the nutrient 520 label. Alternatively, the conditioning cycle plan may be obtained from the nutrient database 550 through reference information such as a dynamic information identifier obtained from the nutrient 520 by the nutrient reader 590. For example, a turkey label may be read by the nutrient reader 590, and reference information about the turkey, such as a dynamic information identifier used by the controller 530 to obtain a turkey conditioning plan from the nutrient database 550. I will provide a.

  An example of such a conditioning scheme for a frozen turkey could be operating conditioner 570, a combined cooking appliance, as follows. First, the controller 530 provides the conditioning plan obtained for the turkey from the nutrient database 550 and, in some cases, information about the turkey weight measured by the conditioner 570 and the thawing process. The conditioner 570 is instructed to use the range function of the combined cooking appliance to thaw the turkey according to the conditioner information that is provided. Following turkey thawing, the controller 530 is then long enough to ensure that the turkey meets safety requirements and reaches the proper internal temperature that maximizes sensory and / or nutritional characteristics. Instruct the compound cooking appliance to operate as a convection oven to cook the turkey according to the conditioning plan obtained for the turkey from the time, nutrient database 550. Alternatively, the conditioning plan obtained for the turkey from the nutrient database 550 may depend on a direct measurement of the turkey's internal temperature, or a combination of the measured temperature and time. After cooking in the turkey convection oven, the controller 530 grills the turkey according to the conditioning plan obtained for the turkey from the nutrient database 550 for a period of time sufficient to produce the desired golden scale skin. There is a possibility of instructing the composite cooking appliance. Alternatively, the conditioning plan obtained for the turkey from the Nutrition Database 550 may rely on direct measurement by optical sensors of the aesthetic value outside the turkey, such as color, color change, texture, or texture change There is. Alternatively, the conditioning scheme obtained for the turkey from the Nutrient Database 550 can be a direct measurement of the turkey's surface temperature with an infrared sensor, or a combination of time, measured aesthetic value, and / or measured surface temperature. May depend. Finally, the controller 530 sets the combined cooking appliance to use all three cooking functions simultaneously to prepare the turkey for optimal consumption according to the conditioning plan obtained for the turkey from the nutrient database 550. There is a possibility of directing.

  Alternatively, conditioner system 510 may consist of multiple conditioners 570. While an automated system for transferring nutrients between such conditioners is optimal, conditioner system 510 is manually operated by consumer 540 according to instructions provided by controller 530 to consumer interface 560. There is a possibility that. In this embodiment, the controller 530 can provide an indication to the consumer 540 where to move the turkey after each step of the conditioning plan. In this example, the controller 530 first instructs the consumer 540 through the consumer interface 560 to place the frozen turkey in the conditioner 570, microwave oven. The controller 530 instructs the microwave to decompress the turkey, possibly based on information provided by the nutrient reader 590, the nutrient database 550, and / or the conditioner 570. When the thawing by the microwave oven is complete, the controller 530 may instruct the consumer 540 through the interface 560 to move the thawed turkey from the microwave oven to another conditioner 570, a convection oven. The controller 530 is convective to cook the turkey long enough to ensure that the turkey meets safety requirements and reaches an appropriate internal temperature that maximizes sensory and / or nutritional characteristics. Operate the oven. Finally, after a convection oven cooking cycle, the controller 530 may instruct the consumer 540 through the consumer interface 560 to move the turkey from the convection oven to another conditioner 570, grill. The controller 530 operates the grill to grill the turkey for a period of time sufficient to produce the desired golden scale skin.

Alternatively, the conditioner system 510 may consist of multiple conditioners 570, with the consumer 540 (including any individual preparing a turkey for consumption) additional Acts as a conditioner. While an automated system for transferring nutrients between such conditioners is optimal, conditioner system 510 in this case is a cellular phone, tablet computer, PDA, or nutrient database 550 and It can be manually operated by the consumer 540 with instructions provided by the consumer interface 560, which can be a handheld device such as any other device useful for communicating with the consumer 540. In addition, the handheld device serves as a nutrient reader 590 and controller 530. For example, a consumer 540 can utilize a camera function of a handheld device to read a turkey or a barcode or QR code associated with the turkey, the code providing a dynamic information identifier . The handheld device can then obtain information about the turkey from the nutrient database 550 using the dynamic information identifier. In this example, the consumer 540 uses a handheld device to read a turkey barcode (or any other readable code), which is dynamic associated with information about the turkey in the nutrient database 550. Contains an information identifier. The consumer 540 uses a handheld device to obtain a conditioning plan from the nutrient database 550, considers the conditioning plan, and therefore where to move the turkey for each step of the conditioning plan. For the conditioning parameters required for each step of the conditioning plan. In this example, the consumer 540 uses a handheld device to obtain a conditioning plan from the nutrient database 550, considers the conditioning plan, and first places the frozen turkey in the conditioner 570, microwave. And instructed further on the conditioning parameters for thawing the turkey where the microwave oven is placed. Consumer 540 is instructed that once the thawing by the microwave oven is complete, the turkey should be moved to another conditioner 570, a convection oven. The convection oven cooks the turkey long enough to ensure that the consumer 540 meets the safety requirements and reaches the appropriate internal temperature that maximizes sensory and / or nutritional properties Further instructions are given regarding the conditioning parameters to do. Finally, the consumer 540 is instructed that when cooking with the convection oven is complete, the turkey should be moved to another conditioner 570, grill, to make the desired golden scale skin Further instructions are given regarding the conditioning parameters of the grill for grilling the turkey for a sufficient period of time.

  If the conditioner system 510 is a plurality of conditioners 570, the controller 530 may manage the conditioner 570 of the conditioner system 510 to make a finished meal. For example, the controller 530 may select a conditioning plan that maximizes the use of each conditioner 570. For example, in a meal that includes turkey, home-baked bread, and acorn squash, the controller 530 determines which items and which condition in which order in order to maximize the use of each conditioner 570 of the conditioning system 510. Microwave ovens, convection ovens, and grills may be used and operated step-by-step to minimize meal preparation time by deciding whether to cook at Na 570. In this example, while the turkey is being thawed in the microwave, the controller 530 may instruct the consumer 540 through the interface 560 to place the dough in a convection oven and place the love corn squish on the grill. There is. After turkey thawing, when the turkey is moved to the convection oven where the bread has been baked, the bread may be moved to the grill to burn, and the Acorn Squash is prepared for the entire meal. May be moved to a microwave oven to keep it warm.

  For example, if the nutrient 520 is an instant frozen food that needs to be warmed by the conditioner system 510, the nutrient reader 590 reads the label of the nutrient 520, thereby receiving information about the nutrient 520 and then The information is given to the controller 530. This information may include production information about the production of the various ingredients that make up the instant food. This information includes the type of corn used, where the corn was planted, how the corn was planted, how the corn was watered, when the corn was harvested, and during corn cultivation It may contain information about where and how instant food corn was grown, including information about fertilizers and pesticides used. In addition, this information may include cattle pedigree, health status, immunization, and dietary supplements given to cattle killed to obtain instant food beef.

  Information from the Nutrient 520 label may also include information on how the ingredients were stored for shipment from the farmer or slaughterhouse on their way to the person who converts the nutrient to prepare the instant food . Additional information includes how the person converting the nutrients has converted the ingredients into an instant food, including the recipes used, food additives, and the actual measured state during the conversion to the instant food. May be included.

  Such information is read by the nutrient reader 590, provided to the controller 530, and a label affixed to the packaging of the nutrient 520 to be provided to the consumer interface 560 for display to the consumer 540. Preferably, the nutrient packaging label is read by the nutrient reader 590 and provided to the controller 530 to provide information about the nutrient 520 from the nutrient database 550 to the controller 530. Includes reference information such as a dynamic information identifier that enables the In addition, linking consumer feedback and updates on observed or measured changes in nutritional, sensory, and / or aesthetic values of nutritional substances can result in substantially real-time ΔN information from actual consumers Bring updates.

  Nutrient database 550 may change the nutritional, sensory, and / or aesthetic values of such nutrient 520, as well as any other information about the nutrient that may be tracked, including but not limited to the examples described above. It may be a database maintained by those who convert nutrients 520 for consumer access to those nutrients to track or estimate. Preferably, however, the nutrient database 550 is maintained by the nutrient industry for all such information regarding the nutrients that are grown, reared, stored, converted, conditioned and consumed by the consumer 540. In this case, the nutrient substance database 550 is included in the information module 100 and is also referred to as a dynamic nutrition value database in this specification.

  In an alternative embodiment of the present invention, the controller 530 further provides information from the conditioner system 510 regarding how the nutrient 520 has been conditioned, in addition to providing information about the nutrient 520 to the consumer 540. receive. In addition, the conditioner system 510 may measure or sense information about the nutrient 520 during conditioning of the nutrient 520 by the conditioner system 510 and provide such information to the controller 530 so that the Such information may be further provided to the consumer 540 via the consumer interface 560.

  In a preferred embodiment of the present invention, the controller 530 organizes and correlates such information received by the controller 530 from various sources of information about the nutrient 520, including the nutrient database 550 and the conditioner system 510. Such information is presented to the consumer 540 through the consumer interface 560 in a manner useful to the consumer 540. For example, such information may be based on how the nutritional substance 520 meets the nutritional needs of the consumer 540 before or after conditioning, or how the nutritional substance 520 meets various proposed conditioning parameters. Can be provided to help the consumer 540 understand whether it meets the needs of the consumer. The controller 530 may organize information about the nutrient 520 to track the consumer 540 weight loss program. The controller 530 may track the specific nutritional needs of the consumer 540 and may access information about the consumer 540 to help the consumer 540 meet such needs or such May hold information.

  In another embodiment of the present invention, the conditioner system 510 can be a plurality of conditioner devices that can be selectively operated by the controller 530 to prepare the nutrient 520. Conditioner system 510 can be either a single conditioning device such as a microwave oven, a conventional oven, a toaster, a mixer, a steamer, a stove, or a cook. Conditioner system 510 may be a plurality of conditioners 570. If multiple conditioners 570 constitute the conditioner system 510, the nutrient 520 may be moved manually or automatically between the conditioners 570 for final delivery to the consumer 540.

  Nutrient substance reader 590 receives information from nutrient substance 520 or a reference code from nutrient substance 520 such as a dynamic information identifier and provides this information to controller 530, an automatic reader such as a barcode reader or RFID sensor There is a possibility. The nutrient reader 590 is a manual input system in which a reference code, such as a dynamic information identifier associated with or provided to the nutrient 520, is manually entered into the nutrient reader 590 for the controller 530. There is a possibility.

  The nutrient database 550 can be a flat database, a relational database, or preferably a multidimensional database. The nutrient database 550 may be local, but is preferably located remotely, such as over the Internet, and accessed via a telecommunications system, such as a wireless telecommunications system. The controller 530 can be implemented using a computing device such as a microcontroller, microprocessor, personal computer, or tablet computer. The controller 530 may be integrated to include a nutrient reader 590, a consumer interface 560, and / or a nutrient database 550. In addition, the controller 530 may be integrated into the conditioner system 510, including integration into the conditioner 570.

  Although FIGS. 3-6 of various embodiments of the present invention illustrate the nutrient database 550 as part of the conditioner module 500, it is important to note that these embodiments are not limited in any way to this interpretation It is. It is understood that this convention is only one way of illustrating the invention described herein, and it is further understood that this in no way limits the scope of the invention. The same is understood with respect to recipe database 555, consumer database 580, and nutrient industry database 558. For example, any of the nutrient database 550, recipe database 555, consumer database 580, and nutrient industry database 558 may be included in the information module 100 or the conditioner module 500.

  Consumer interface 560 may be implemented as a display device mounted on controller 530, conditioner system 510, or conditioner 570. However, the consumer interface 560 is preferably a smartphone that executes appropriate software such as a tablet computer, personal computer, personal assistant, or app.

  Conditioner module 500 may be placed in a consumer's home, but is placed in a restaurant or other food service facility for use in preparing nutritional substances 520 for consumers who patronize such facility there is a possibility. In addition, the conditioner module 500 may be placed in a nutrient store, such as a grocery store or health food store, in preparation for a nutrient 520 that is purchased by a consumer at such a facility. . It may be anticipated that the conditioner module 500 could be an independent company where consumers select nutrients to take out of the facility for preparation at the facility or consumption elsewhere.

  In addition, the controller 530 may obtain the nutrition obtained from the nutrient substance 520 by the nutrient substance reader 590 or from the nutrient database 550 using the reference information obtained from the nutrient substance 520 by the nutrient substance reader 590. The substance information is used to dynamically modify the operation of conditioner system 510 to maintain the sensory and nutritional characteristics of nutrient substance 520. For example, if the nutritional substance 520 is an instant food, the controller 530 is used in instance foods so that the temperature and cooking time can be modified to affect corn sensation, nutrition, taste, and / or appearance The instructions to conditioner system 510 may be modified depending on the information about the cone that is being used.

  In one embodiment of the present invention, the label of nutritional substance 520 may include a reference such as a conditioning instruction regarding nutritional substance 520 or a dynamic information identifier to such conditioning instruction in nutritional substance database 550. In operation, this is where the controller 530 obtains information about the nutritional substance 520 regarding how the conditioner system 510 should be dynamically operated to condition the nutritional substance 520 without any consumer intervention. Make it possible. In addition, nutritional substance 520 conditioning instructions may be provided to a variety of different conditioner systems 510 or conditioners 570, and the controller may select an appropriate conditioning instruction.

  In a further embodiment of the invention, the nutrient reader 590 and / or conditioner system 510 measures or senses information about the current state of the nutrient 520 and the controller 530 activates the operation of the conditioner system 510. Such information is provided to the controller 530 to allow for correction.

In a further embodiment of the present invention, the consumer 540 provides information to the consumer interface 560 regarding the needs and / or desires of the consumer 540 regarding the nutrient 520. The consumer interface 560 should be used by the controller 530 to dynamically modify the conditioning parameters used by the conditioner system 510 in conditioning the nutrient 520 or used by the conditioner system 510 in conditioning the nutrient 520. This information is provided to the controller 530 to allow the nutrient database 550 to request dynamically modified conditioning parameters. Consumer 540 needs and / or desires may include nutritional parameters, taste parameters, aesthetic parameters. For example, the consumer 540 may have a specific nutrient need present in the nutrient 520 prior to conditioning. The controller 530 may modify the operation of the conditioner system 510 to store such nutrients. For example, the conditioner system 510 may cook the nutrient at a lower temperature and / or for a shorter time to minimize nutrient loss. Consumer 540 needs and / or desires may be associated with specific nutritional, sensory, and / or aesthetic values, plus nutritional additives, preservatives, genetic modification, source, and It may be related to other nutrient attributes that can be obtained through the nutrient database 550 using dynamic information identifiers, such as traceability. Further, consumer needs and / or desires may be provided to controller 530 through consumer interface 560 or may be part of a consumer profile that controller 530 is otherwise available to. Consumer needs and / or desires are of the nature to exclude, for example, no animal-derived products, no peanuts or peanut-derived products, no farm-grown products, no pork products, or no imported products There is a possibility. In these cases, the Nutrient Database 550 provides information that prevents the consumer from preparing and / or consuming products that the consumer cannot, should not, or prefer not to consume there's a possibility that.

  The sensory and / or aesthetic desires of the consumer 540 may include how much the consumer 540 prefers that a particular nutritional substance is prepared or how well prepared. For example, the consumer 540 may prefer that the consumer's 540 vegetables are crunchy, or that pasta is prepared in Aldente. Using such information provided to the controller 530 by the consumer 540 through the consumer interface 560, the controller 530 dynamically modifies the operation of the conditioner system 510 in response to the consumer information and Nutritional substances can be provided as desired.

  In a preferred embodiment of the present invention, the controller 530 receives nutritional substance 520 history, nutritional substance 520 current information, and information regarding the needs and / or desires of the consumer 540, and the consumer's needs and / or desires. In accordance with the information, the operation of the conditioner system 510 is dynamically modified to provide the nutritional substance according to the information. For example, if the nutrient 520 is a steak, the controller 530 receives reference information regarding the steak, the nutrient 520 from the nutrient reader 590. The controller 530 obtains information about the steak from the nutrient substance database 550 using this reference information. The controller 530 may also receive current information about the steak from the nutrient reader 590 and / or the conditioner 510. In addition, the controller 530 may receive consumer 540 preferences from the consumer interface 560. Finally, the controller 530 may receive information from the conditioner system 510 during conditioning of the steak, nutrient 520. Using some or all of such information, the controller 530 steaks to preserve, optimize or enhance sensory, nutritional and aesthetic characteristics to meet the needs of consumers 540. Dynamically correct cooking. For example, steaks can be slowly cooked to maintain the iron level of meat and even cooked to Weldan to satisfy the consumer's 540 taste.

  FIG. 5 shows an embodiment of a conditioning module 500 of the present invention. Conditioner system 510 receives nutrient 520 for conditioning before it is delivered to consumer 540. Controller 530 is operatively connected to conditioner system 510. Indeed, although controller 530 is shown as a separate device in FIG. 5, it may be integrated into conditioner system 510. When the conditioner system 510 receives the nutrient 520 for conditioning, the nutrient reader 590 receives information about the nutrient 520 and provides that information to the controller 530, which allows the nutrient 520 to receive the nutrient 520. And / or a nutrient reader 590 receives reference information such as a dynamic information identifier and provides that information to the controller 530 for the nutrient 520 from the nutrient database 550. This is true when the nutrient is associated with or given a dynamic information identifier. If the nutritional substance 520 includes a label that includes information about the nutritional substance 520, the nutritional substance reader 590 reads this information and provides that information to the controller 530, which is consumed by the consumer interface 560 by the consumer 540. To be able to.

  In one embodiment of the present invention, the conditioner system 510 includes a conditioner 570. Conditioner 570 is a conditioning device that can perform several operations on nutrient material 520 separately and / or simultaneously. For example, conditioner 570 can be a microwave oven, a convection oven, a grill, and a regular oven. The controller 530 may operate the conditioner 570 to perform a series of conditioning cycles on the nutrient 520 to complete the conditioning of the nutrient 520.

  For example, if the nutrient 520 is a frozen rooster turkey to be prepared for a meal, the consumer 540 places the turkey in the conditioner 570, the combined cooking equipment presented above. The controller 530 receives and / or generates a conditioning cycle plan. Such a plan can be read by the nutrient reader 590 from the nutrient 520 label. Alternatively, the conditioning cycle plan may be obtained from the nutrient database 550 through reference information such as a dynamic information identifier obtained from the nutrient 520 by the nutrient reader 590. For example, a turkey label may be read by the nutrient reader 590, and reference information about the turkey, such as a dynamic information identifier used by the controller 530 to obtain a turkey conditioning plan from the nutrient database 550. I will provide a.

  An example of such a conditioning scheme for a frozen turkey could be operating conditioner 570, a combined cooking appliance, as follows. First, the controller 530 provides the conditioning plan obtained for the turkey from the nutrient database 550 and, in some cases, information about the turkey weight measured by the conditioner 570 and the thawing process. The conditioner 570 is instructed to use the range function of the combined cooking appliance to thaw the turkey according to the conditioner information that is provided. Following turkey thawing, the controller 530 is then long enough to ensure that the turkey meets safety requirements and reaches the proper internal temperature that maximizes sensory and / or nutritional characteristics. Instruct the compound cooking appliance to operate as a convection oven to cook the turkey according to the conditioning plan obtained for the turkey from the time, nutrient database 550. Alternatively, the conditioning plan obtained for the turkey from the nutrient database 550 may depend on a direct measurement of the turkey's internal temperature, or a combination of the measured temperature and time. After cooking in the turkey convection oven, the controller 530 grills the turkey according to the conditioning plan obtained for the turkey from the nutrient database 550 for a period of time sufficient to produce the desired golden scale skin. The composite cooking appliance can be instructed as follows. Alternatively, the conditioning plan obtained for the turkey from the Nutrition Database 550 may rely on direct measurement by optical sensors of the aesthetic value outside the turkey, such as color, color change, texture, or texture change There is. Alternatively, the conditioning scheme obtained for the turkey from the Nutrient Database 550 can be a direct measurement of the turkey's surface temperature with an infrared sensor, or a combination of time, measured aesthetic value, and / or measured surface temperature. May depend. Finally, the controller 530 sets the combined cooking appliance to use all three cooking functions simultaneously to prepare the turkey for optimal consumption according to the conditioning plan obtained for the turkey from the nutrient database 550. There is a possibility of directing.

  Alternatively, conditioner system 510 may consist of multiple conditioners 570. While an automated system for transferring nutrients between such conditioners is optimal, conditioner system 510 is manually operated by consumer 540 according to instructions provided by controller 530 to consumer interface 560. There is a possibility that. In this embodiment, the controller 530 can provide an indication to the consumer 540 where to move the turkey after each step of the conditioning plan. In this example, the controller 530 first instructs the consumer 540 through the consumer interface 560 to place the frozen turkey in the conditioner 570, microwave oven. The controller 530 instructs the microwave to decompress the turkey, possibly based on information provided by the nutrient reader 590, the nutrient database 550, and / or the conditioner 570. When the thawing by the microwave oven is complete, the controller 530 may instruct the consumer 540 through the interface 560 to move the thawed turkey from the microwave oven to another conditioner 570, a convection oven. The controller 530 is convective to cook the turkey long enough to ensure that the turkey meets safety requirements and reaches an appropriate internal temperature that maximizes sensory and / or nutritional characteristics. Operate the oven. Finally, after a convection oven cooking cycle, the controller 530 may instruct the consumer 540 through the consumer interface 560 to move the turkey from the convection oven to another conditioner 570, grill. The controller 530 operates the grill to grill the turkey for a period of time sufficient to produce the desired golden scale skin.

Alternatively, the conditioner system 510 may consist of multiple conditioners 570, with the consumer 540 (including any individual preparing a turkey for consumption) additional Acts as a conditioner. While an automated system for transferring nutrients between such conditioners is optimal, conditioner system 510 in this case is a cellular phone, tablet computer, PDA, or nutrient database 550 and It can be manually operated by the consumer 540 with instructions provided by the consumer interface 560, which can be a handheld device such as any other device useful for communicating with the consumer 540. In addition, the handheld device serves as a nutrient reader 590 and controller 530. For example, a consumer 540 can utilize a camera function of a handheld device to read a turkey or a barcode or QR code associated with the turkey, the code providing a dynamic information identifier . The handheld device can then obtain information about the turkey from the nutrient database 550 using the dynamic information identifier. In this example, the consumer 540 uses a handheld device to read a turkey barcode (or any other readable code), which is dynamic associated with information about the turkey in the nutrient database 550. Contains an information identifier. The consumer 540 uses a handheld device to obtain a conditioning plan from the nutrient database 550, considers the conditioning plan, and therefore where to move the turkey for each step of the conditioning plan. For the conditioning parameters required for each step of the conditioning plan. In this example, the consumer 540 uses a handheld device to obtain a conditioning plan from the nutrient database 550, considers the conditioning plan, and first places the frozen turkey in the conditioner 570, microwave. And instructed further on the conditioning parameters for thawing the turkey where the microwave oven is placed. Consumer 540 is instructed that once the thawing by the microwave oven is complete, the turkey should be moved to another conditioner 570, a convection oven. The convection oven cooks the turkey long enough to ensure that the consumer 540 meets the safety requirements and reaches the appropriate internal temperature that maximizes sensory and / or nutritional properties Further instructions are given regarding the conditioning parameters to do. Finally, the consumer 540 is instructed that when cooking with the convection oven is complete, the turkey should be moved to another conditioner 570, grill, to make the desired golden scale skin Further instructions are given regarding the conditioning parameters of the grill for grilling the turkey for a sufficient period of time.

  If the conditioner system 510 is a plurality of conditioners 570, the controller 530 may manage the conditioner 570 of the conditioner system 510 to make a finished meal. For example, the controller 530 may select a conditioning plan that maximizes the use of each conditioner 570. For example, in a meal that includes turkey, home-baked bread, and Acorn Squash, the controller 530 cooks which items in which order and in what order to maximize the use of each conditioner 570 in conditioning system 510. Microwave ovens, convection ovens, and grills may be used in stages and operated to minimize meal preparation time by determining what to do. In this example, while the turkey is being thawed in the microwave, the controller 530 may instruct the consumer 540 through the interface 560 to place the dough in a convection oven and place the love corn squish on the grill. There is. After turkey thawing, when the turkey is moved to the convection oven where the bread has been baked, the bread may be moved to the grill to burn, and the Acorn Squash is prepared for the entire meal. May be moved to a microwave oven to keep it warm.

  For example, if the nutrient 520 is an instant frozen food that needs to be warmed by the conditioner system 510, the nutrient reader 590 reads the label of the nutrient 520, thereby receiving information about the nutrient 520 and then The information is given to the controller 530. This information may include production information about the production of the various ingredients that make up the instant food. This information includes the type of corn used, where the corn was planted, how the corn was planted, how the corn was watered, when the corn was harvested, and during corn cultivation It may contain information about where and how instant food corn was grown, including information about fertilizers and pesticides used. In addition, this information may include cattle pedigree, health status, immunization, and dietary supplements given to cattle killed to obtain instant food beef.

  Information from the Nutrient 520 label may also include information on how the ingredients were stored for shipment from a farmer or slaughterhouse on their way to the person who converted the nutrient that prepared the instant food . Additional information includes how the person converting the nutrients has converted the ingredients into an instant food, including the recipes used, food additives, and the actual measured state during the conversion to the instant food. May be included.

  Such information is read by the nutrient reader 590, provided to the controller 530, and a label affixed to the packaging of the nutrient 520 to be provided to the consumer interface 560 for display to the consumer 540. Preferably, the nutrient packaging label is read by the nutrient reader 590 and provided to the controller 530 to provide information about the nutrient 520 from the nutrient database 550 to the controller 530. Includes reference information such as a dynamic information identifier that enables the In addition, linking consumer feedback and updates on observed or measured changes in nutritional, sensory, and / or aesthetic values of nutritional substances can result in substantially real-time ΔN information from actual consumers Bring updates.

  Nutrient database 550 may change the nutritional, sensory, and / or aesthetic values of such nutrient 520, as well as any other information about the nutrient that may be tracked, including but not limited to the examples described above. It may be a database maintained by those who convert nutrients 520 for consumer access to those nutrients to track or estimate. Preferably, however, the nutrient database 550 is maintained by the nutrient industry for all such information regarding the nutrients grown, bred, stored, converted, conditioned and consumed by the consumer 540. In this case, the nutrient substance database 550 is a database that is included in the information module 100 and is also referred to as a dynamic nutrient value database in this specification.

  In an alternative embodiment of the present invention, the controller 530 further provides information from the conditioner system 510 regarding how the nutrient 520 has been conditioned, in addition to providing information about the nutrient 520 to the consumer 540. receive. In addition, the conditioner system 510 may measure or sense information about the nutrient 520 during conditioning of the nutrient 520 by the conditioner system 510 and provide such information to the controller 530 so that the Such information may be further provided to the consumer 540 via the consumer interface 560.

  In a preferred embodiment of the present invention, the controller 530 organizes and correlates such information received by the controller 530 from various sources of information about the nutrient 520, including the nutrient database 550 and the conditioner system 510. Such information is presented to the consumer 540 through the consumer interface 560 in a manner useful to the consumer 540. For example, such information may be based on how the nutritional substance 520 meets the nutritional needs of the consumer 540 before or after conditioning, or how the nutritional substance 520 meets various proposed conditioning parameters. Can be provided to help the consumer 540 understand whether it meets the needs of the consumer. The controller 530 may organize information about the nutrient 520 to track the consumer 540 weight loss program. The controller 530 can track the consumer's 540 specific nutritional needs and can access information about the consumer 540 to help the consumer 540 meet such needs, or such information There is a possibility of holding.

  In another embodiment of the present invention, the conditioner system 510 can be a plurality of conditioner devices that can be selectively operated by the controller 530 to prepare the nutrient 520. Conditioner system 510 can be either a single conditioning device such as a microwave oven, a conventional oven, a toaster, a mixer, a steamer, a stove, or a cook. Conditioner system 510 may be a plurality of conditioners 570. If multiple conditioners 570 constitute the conditioner system 510, the nutrient 520 may be moved manually or automatically between the conditioners 570 for final delivery to the consumer 540.

  Nutrient substance reader 590 receives information from nutrient substance 520 or a reference code from nutrient substance 520 such as a dynamic information identifier and provides this information to controller 530, an automatic reader such as a barcode reader or RFID sensor There is a possibility. The nutrient reader 590 is a manual input system in which a reference code, such as a dynamic information identifier associated with or provided to the nutrient 520, is manually entered into the nutrient reader 590 for the controller 530. There is a possibility.

  The nutrient database 550 can be a flat database, a relational database, or preferably a multidimensional database. The nutrient database 550 may be local, but is preferably located remotely, such as over the Internet, and accessed via a telecommunications system, such as a wireless telecommunications system. The controller 530 can be implemented using a computing device such as a microcontroller, microprocessor, personal computer, or tablet computer. The controller 530 may be integrated to include a nutrient reader 590, a consumer interface 560, and / or a nutrient database 550. In addition, the controller 530 may be integrated into the conditioner system 510, including integration into the conditioner 570.

  Although FIGS. 3-6 of various embodiments of the present invention illustrate the nutrient database 550 as part of the conditioner module 500, it is important to note that these embodiments are not limited in any way to this interpretation It is. It is understood that this convention is only one way of illustrating the invention described herein, and it is further understood that this in no way limits the scope of the invention. The same is understood with respect to recipe database 555, consumer database 580, and nutrient industry database 558. For example, any of the nutrient database 550, recipe database 555, consumer database 580, and nutrient industry database 558 may be included in the information module 100 or the conditioner module 500.

  Consumer interface 560 may be implemented as a display device mounted on controller 530, conditioner system 510, or conditioner 570. However, the consumer interface 560 is preferably a smartphone that executes appropriate software such as a tablet computer, personal computer, personal assistant, or app.

  Conditioner module 500 may be placed in a consumer's home, but is placed in a restaurant or other food service facility for use in preparing nutritional substances 520 for consumers who patronize such facility there is a possibility. In addition, the conditioner module 500 may be placed in a nutrient store, such as a grocery store or health food store, in preparation for a nutrient 520 that is purchased by a consumer at such a facility. . It may be anticipated that the conditioner module 500 could be an independent company where consumers select nutrients to take out of the facility for preparation at the facility or consumption elsewhere.

  In addition, the controller 530 may obtain the nutrition obtained from the nutrient substance 520 by the nutrient substance reader 590 or from the nutrient database 550 using the reference information obtained from the nutrient substance 520 by the nutrient substance reader 590. The substance information is used to dynamically modify the operation of conditioner system 510 to maintain the sensory and nutritional characteristics of nutrient substance 520. For example, if the nutritional substance 520 is an instant food, the controller 530 is used in instance foods so that the temperature and cooking time can be modified to affect corn sensation, nutrition, taste, and / or appearance The instructions to conditioner system 510 may be modified depending on the information about the cone that is being used.

  In one embodiment of the present invention, the label of nutritional substance 520 may include a reference such as a conditioning instruction regarding nutritional substance 520 or a dynamic information identifier to such conditioning instruction in nutritional substance database 550. In operation, this is where the controller 530 obtains information about the nutritional substance 520 regarding how the conditioner system 510 should be dynamically operated to condition the nutritional substance 520 without any consumer intervention. Make it possible. In addition, nutritional substance 520 conditioning instructions may be provided to a variety of different conditioner systems 510 or conditioners 570, and the controller may select an appropriate conditioning instruction.

  In a further embodiment of the invention, the nutrient reader 590 and / or conditioner system 510 measures or senses information about the current state of the nutrient 520 and the controller 530 activates the operation of the conditioner system 510. Such information is provided to the controller 530 to allow for correction.

In a further embodiment of the present invention, the consumer 540 provides information to the consumer interface 560 regarding the needs and / or desires of the consumer 540 regarding the nutrient 520. The consumer interface 560 should be used by the controller 530 to dynamically modify the conditioning parameters used by the conditioner system 510 in conditioning the nutrient 520 or used by the conditioner system 510 in conditioning the nutrient 520. This information is provided to the controller 530 to allow the nutrient database 550 to request dynamically modified conditioning parameters. Consumer 540 needs and / or desires may include nutritional parameters, taste parameters, aesthetic parameters. For example, the consumer 540 may have a specific nutrient need present in the nutrient 520 prior to conditioning. The controller 530 may modify the operation of the conditioner system 510 to store such nutrients. For example, the conditioner system 510 may cook the nutrient at a lower temperature and / or for a shorter time to minimize nutrient loss. Consumer 540 needs and / or desires may be associated with specific nutritional, sensory, and / or aesthetic values, plus nutritional additives, preservatives, genetic modification, source, and It may be related to other nutrient attributes that can be obtained through the nutrient database 550 using dynamic information identifiers, such as traceability. Further, consumer needs and / or desires may be provided to controller 530 through consumer interface 560 or may be part of a consumer profile that controller 530 is otherwise available to. Consumer needs and / or desires are of the nature to exclude, for example, no animal-derived products, no peanuts or peanut-derived products, no farm-grown products, no pork products, or no imported products There is a possibility. In these cases, the Nutrient Database 550 provides information that prevents the consumer from preparing and / or consuming products that the consumer cannot, should not, or prefer not to consume there's a possibility that.

  The sensory and / or aesthetic desires of the consumer 540 may include how much the consumer 540 prefers that a particular nutritional substance is prepared or how well prepared. For example, the consumer 540 may prefer that the consumer's 540 vegetables are crunchy, or that pasta is prepared in Aldente. Using such information provided to the controller 530 by the consumer 540 through the consumer interface 560, the controller 530 dynamically modifies the operation of the conditioner system 510 in response to the consumer information and Nutritional substances can be provided as desired.

  In a preferred embodiment of the present invention, the controller 530 receives nutritional substance 520 history, nutritional substance 520 current information, and information regarding the needs and / or desires of the consumer 540, and the consumer's needs and / or desires. In accordance with the information, the operation of the conditioner system 510 is dynamically modified to provide the nutritional substance according to the information. For example, if the nutritional substance 520 is a steak, the controller 530 receives reference information such as a steak, a dynamic information identifier for the nutritional substance 520 from the nutritional substance reader 590. The controller 530 obtains information about the steak from the nutrient substance database 550 using this reference information. The controller 530 may also receive current information about the steak from the nutrient reader 590 and / or the conditioner 510. In addition, the controller 530 may receive consumer 540 preferences from the consumer interface 560. Finally, the controller 530 may receive information from the conditioner system 510 during conditioning of the steak, nutrient 520. Using some or all of such information, the controller 530 steaks to preserve, optimize or enhance sensory, nutritional and aesthetic characteristics to meet the needs of consumers 540. Dynamically correct cooking. For example, steaks can be slowly cooked to maintain the iron level of meat and even cooked to Weldan to satisfy the consumer's 540 taste.

  Conditioner system 510 can prepare a nutrient for a consumer 540, including a plurality of nutrients 520. Conditioner module 500 includes a recipe database 555 operably connected to controller 530. The recipe database 555 may be part of the nutrient database 550 or may be a stand-alone database. The recipe database 555 may be located locally, but is preferably accessible to many conditioner modules 500 through telecommunication systems such as the Internet, including wireless telecommunication systems.

  Controller 530 is preferably also connected to consumer database 580. Further, the consumer database 580 may be connected to the consumer interface 560. Is consumer database 580 a custom form of consumer profile tailored to individual consumers that may include consumer 540's aesthetic and nutritional needs, as well as consumer 540 preferences? Or from the consumer profile menu. Consumer database 580 may receive input about consumer 540 from consumer 540 but includes information provided by consumer 540 medical records, consumer gym exercise records, and other information sources There is a possibility. Consumer database 580 may include information on regulatory actions and / or manufacturer warnings or recalls that may be obtained, obtained, or prepared or consumed by consumers . In addition, the consumer database 580 may include information regarding consumer 540 preferences provided by the controller 530 for conditioning of previous nutrients 520. Finally, the consumer database 580 may include consumer preferences from external sources such as restaurants and grocery stores where the consumer 540 purchases the nutrient 520. Finally, the consumer database 580 may include information from the consumer module 600 of FIG.

  Consumer database 580 may be a local database maintained by controller 530 and / or consumer interface 560. Preferably, consumer database 580 is part of a nutrient industry database that includes such information regarding a plurality of consumers 540.

  For example, the controller 530 can operate to select the ingredients, nutrients 520, necessary to prepare a meal. In this case, the nutrient substance 520 may be a plurality of nutrient substances 520. In operation, the consumer 540 may select a meal menu using the consumer interface 560. In addition, the consumer 540 may select a particular recipe from the recipe database 555, or the recipe source in the database 555, such as a low-salt meal and / or a recipe by a particular well-known chef. There is a possibility to choose. Controller 530 may prepare a shopping list for consumer 540 through consumer interface 560. Alternatively, the controller 530 may send a shopping list to a supplier of nutritional substances 520, such as a grocery store, and thus the consumer 540 may take over such an already selected item. There is a possibility of having such goods delivered.

  Alternatively, if the consumer 540 is instructed to use the local nutrient recorded in the controller 530 through the nutrient reader 590, the controller 530 will only have the nutrient 520 available to the conditioner module 500. There is a possibility of correcting or suggesting recipes using. For example, if the consumer 540 indicates to the conditioner module 500 through the conditioner interface 560 that the consumer 540 wants to eat Italian cuisine in the style of a well-known Italian chef, the controller 530 may have such a meal It uses information in various databases of its controller 530 to prepare. In this case, the controller 530 matches its controller 530 inventory of available nutrients with recipes from well-known Italian chefs in the recipe database 555 to find available recipes. The controller 530 may select a recipe that optimizes the needs and preferences of the consumer 540 and prepares a meal using the conditioner system 510. Alternatively, the controller 530 uses the consumer interface 560 to present different options to the consumer 540 and highlights each available meal feature in terms of the consumer's 540 nutritional needs and / or preferences. there is a possibility.

  In FIG. 6, a nutrient substance database 550, a recipe database 555, and a consumer database 580 are part of the nutrient substance database 558. The controller 530 communicates with the nutrient industry database 558 through a communication system such as the Internet and preferably via a telecommunication system such as wireless telecommunication.

  Although FIGS. 3-6 of various embodiments of the present invention illustrate the nutrient database 550 as part of the conditioner module 500, it is important to note that these embodiments are not limited in any way to this interpretation It is. It is understood that this convention is only one way of illustrating the invention described herein, and it is further understood that this in no way limits the scope of the invention. The same is understood with respect to recipe database 555, consumer database 580, and nutrient industry database 558. For example, any of the nutrient database 550, recipe database 555, consumer database 580, and nutrient industry database 558 may be included in the information module 100 or the conditioner module 500.

  Unless the context clearly requires otherwise, throughout the description and claims, the words “comprise”, “comprising” and the like are intended to be inclusive rather than exclusive or exhaustive. (Ie, for example, in the sense of “including but not limited to”). As used herein, the terms “connected”, “coupled”, or any variation thereof, are direct or indirect between two or more elements Means any connection or coupling. Such coupling or connection between elements can be physical, logical, or a combination thereof. In addition, the terms “in this specification”, “above”, “below” and like meanings when used in this application refer to the entire application and any particular part of this application. Also don't point. Where the context permits, the above-described "modes for carrying out the invention" using the singular or plural number may also include the plural or singular number, respectively. The word “or” with respect to a list of two or more includes all of the following interpretations of the word: any of those in the list, all of those in the list, and any combination of those in the list.

  The above detailed description of examples of the invention is not intended to be exhaustive or to limit the invention to the precise forms disclosed above. While specific examples of the present invention have been described above for purposes of illustration, various equivalent modifications may be within the scope of the present invention, as those skilled in the art will appreciate. Although processes or blocks are shown in a given order in this application, alternative implementations may perform routines that cause the steps to be executed in a different order, or use a system that has blocks in a different order There is. Some processes or blocks may be deleted, moved, added, split, combined, and / or modified to provide alternative forms or partial combinations. Also, although processes or blocks may be shown to be executed sequentially, these processes or blocks may instead be executed or performed in parallel, or at different times. May be executed. Moreover, all specific numbers set forth herein are just examples. It will be appreciated that alternative implementations may use different values or ranges.

  Various examples and teachings provided herein may be applied to systems other than those described above. The elements and acts of the various examples described above can be combined to provide further implementations of the invention.

  Any patents and applications mentioned above, including any patents and applications and references that may be listed in the accompanying application documents, and other references are hereby incorporated by reference. Aspects of the invention may be modified as necessary to use the systems, functions, and concepts contained in such references to provide further implementations of the invention.

  These and other changes can be made to the invention in light of the above Detailed Description. While the above description illustrates specific examples of the invention and illustrates the best mode contemplated, no matter how detailed the foregoing appears in text, the invention can be implemented in many ways. The details of the system may vary greatly in the specific implementation of the system, while still being encompassed by the invention disclosed herein. As described above, the specific terms used in describing a particular feature or aspect of the invention are intended to be limited to any particular characteristic, feature, or aspect of the invention to which the term relates. It should not be taken to imply that the term has been redefined herein. Generally, the terms used in the following claims refer to the specifics disclosed in this specification, unless the above Detailed Description section explicitly defines such terms. Should not be construed as limited to the examples. Accordingly, the actual scope of the invention includes not only the disclosed examples, but also all equivalent ways of practicing or implementing the invention under the claims.

  While certain aspects of the invention are set forth below in certain claim forms, applicants contemplate the various aspects of the invention in any number of claim forms. For example, only one aspect of the present invention is described as a means plus function claim in accordance with the provisions of 35 USC 35 (US Patent Act), paragraph 112, paragraph 6, while the other aspects are likewise a means plus function. It may be embodied in other forms, such as embodied as a claim or a computer-readable medium. All claims intended to be dealt with in accordance with section 112, sixth paragraph of 35 US Code (US Patent Act) begin with the phrase “means for”. Accordingly, applicants have the right to add additional claims to the application language in order to pursue such additional claim forms for other aspects of the invention.

10 Nutrient industry, nutrient supply system
100 information modules
200 production modules
300 Storage module
400 conversion module
500 Conditioning module, conditioner module
510 conditioner system
520 Nutrients
530 controller
540 Consumer
550 Nutrient Database
555 Recipe Database
558 Nutritional Substances Industry Database
560 Consumer interface
570 conditioner
580 Consumer Database
590 Nutrient reading device
600 Consumer modules, consumer modules

Claims (95)

A conditioner system for nutritional substances,
A controller for obtaining manufacturer information on the nutrients to be conditioned;
Receiving the manufacturer information and, based on the manufacturer information, ΔN related to a change in one or more of the nutritional value, sensory value, and aesthetic value of the nutritional substance in accordance with the proposed conditioning A microprocessor for estimation;
A conditioner system including a conditioner for conditioning the nutrient using conditioning parameters adapted according to the manufacturer information.   The conditioner system for nutritional substances according to claim 1, further comprising a transmitter for transmitting at least two of the manufacturer information, conditioning information, and the ΔN associated with the conditioning. A transmitter for transmitting at least two of the manufacturer information related to the proposed conditioning, the proposed conditioning information, and a predicted ΔN prior to conditioning, wherein the manufacturer information is Further comprising a transmitter comprising a pre-conditioning ΔN related to a change in one or more of the nutritional value, sensory value, and aesthetic value of the nutritional substance prior to conditioning;
The conditioner system for nutritional substances according to claim 1, wherein the conditioner uses conditioning parameters adapted according to the ΔN of the nutritional substance before the conditioning.   Sensor for obtaining a conditioning indication derived from the nutritional substance or a label associated with the nutritional substance, taking into account the ΔN before conditioning the nutritional substance or using the ΔN before conditioning the nutritional substance The conditioner system for nutritional substances according to claim 1, further comprising: Further comprising a sensor for obtaining a dynamic information identifier from the label of the nutritional substance or related to the nutritional substance,
The dynamic information identifier is associated with at least one of the nutritional ΔN before the proposed conditioning or the nutritional ΔN after the proposed conditioning, or before the proposed conditioning For obtaining information derived from at least one of the nutritional substance's ΔN or the nutritional substance's ΔN after the proposed conditioning, and related to the nutritional substance's ΔN 2. A conditioner system for nutritional substances according to claim 1, wherein the conditioner system is for enabling acquisition of conditioning instructions that take into account the information derived from the ΔN of the nutritional substances. Is related to at least one of the nutritional ΔN before the proposed conditioning or the proposed conditioning ΔN, or the nutritional ΔN before the proposed conditioning, or Further comprising a nutrient database comprising information derived from at least one of the nutrient's ΔN after the proposed conditioning, or conditioning instructions that consider the ΔN;
2. The nutritional substance according to claim 1, wherein the information related to the ΔN of the nutritional substance comprises at least in part an observed, measured or experienced value reported by a consumer of the nutritional substance. Conditioner system.   The value reported by the nutritional consumer is transmitted to a conditioning system used in the nutritional preparation by at least one of a handheld device, a personal computer, a conditioner user interface, and a tablet computer. A conditioner system for nutritional substances according to claim 6.   The value reported by the consumer of the nutrient is dynamic for use by at least one of the producer, store, convert, conditioner, and consumer of the nutrient The conditioner system for nutritional substances according to claim 6, wherein the conditioner system is transmitted to the nutritional substance database together with the manufacturer information. A method of dynamically conditioning nutrients,
Obtaining manufacturer information regarding pre-conditioning ΔN associated with one or more pre-conditioning changes of nutritional value, sensory value, or aesthetic value of the nutritional substance;
Obtaining a conditioning instruction for the nutritional substance;
Calculating any post-conditioning ΔN associated with post-conditional changes in the one or more nutritional values, sensory values, or aesthetic values of the nutritional substance using the manufacturer information and conditioning information;
Modifying the conditioning instruction using the manufacturer information, wherein the conditioning instruction stores at least one of the nutritional value, the sensory value, and the aesthetic value of the nutritional substance. A method comprising the steps of:   The calculated change in nutritional information is sent to at least one of the nutritional consumer and the nutritional dynamic nutrient database before, during, or after conditioning. A method for dynamically conditioning the nutritional substance according to 9.   10. A method for dynamically conditioning a nutritional substance according to claim 9, wherein the nutritional substance is conditioned according to a modified conditioning instruction.   The conditioning instructions are further modified by one of the nutritional value, sensory value, and aesthetic value observed by the nutritional consumer and sent to a conditioner controller or dynamic nutritional database A method for dynamically conditioning a nutritional substance according to claim 9.   Producer information and at least one of nutritional value, sensory value, and aesthetic value desired by consumers or achieved by conditioning are sent to a nutritional consumer database or a dynamic nutritional database A method for dynamically conditioning a nutritional substance according to claim 9. A system for conditioning nutrients,
A dynamic nutrient database containing information on the origin of the nutrient to be conditioned and dynamically generated nutrient information;
A dynamic information identifier for enabling acquisition of the information from the dynamic nutrient database;
A reader for recognition of the dynamic information identifier;
A controller for obtaining said information from said dynamic nutrient database and adaptively modifying conditioning parameters in response to said information.   A conditioner for conditioning said nutrient according to an adaptively modified conditioning parameter to optimize a remaining value corresponding to a particular nutritional characteristic of said nutrient after conditioning. A system for conditioning a nutritional substance according to 14. In order to optimize the remaining values corresponding to the nutritional properties selected by the consumer of the nutritional substance after conditioning, a conditioner for conditioning the nutritional substance according to the adaptively modified conditioning parameters In addition,
The remaining values corresponding to the nutritional characteristics selected by the consumer of the nutritional substance after conditioning are the dynamic nutritional database, nutritional consumer database before conditioning, during conditioning, or after conditioning 15. A system for conditioning a nutritional substance according to claim 14, reported to at least one of said consumers. Further comprising a conditioner for conditioning the nutrient according to an adaptively modified conditioning parameter to optimize the remaining values corresponding to the particular nutritional characteristics of the nutrient after conditioning;
The remaining values corresponding to the selected nutritional properties of the nutrient after conditioning are pre-existing information, algorithms, experimental data, published standards, measured information, nutrition in the dynamic nutrient database 15. A system for conditioning a nutritional substance according to claim 14, pre-existing in a substance consumer database or determined from any of the information observed before conditioning, during conditioning or after conditioning.   The dynamic information identifier is used to input or update the dynamic nutrient database by one or more of the producer, store, convert, conditioner, and consumer of the nutrient. 15. A system for conditioning a nutritional substance according to claim 14, further enabling. A conditioning system for nutritional substances,
An acquirer for obtaining manufacturer information on the nutritional substance to be conditioned;
A conditioner for conditioning the nutrients;
A conditioning system including a transmitter for transmitting the manufacturer information after conditioning. A conditioning system for nutritional substances,
An acquirer for obtaining manufacturer information on the nutritional substance to be conditioned;
A conditioner for conditioning the nutrients;
A sensor for obtaining conditioning information relating to the conditioning;
A conditioning system including a transmitter for transmitting the manufacturer information and the conditioning information after conditioning. A conditioning system for nutritional substances,
An acquirer for obtaining manufacturer information on the nutritional substance to be conditioned;
A conditioning system including a conditioner for adaptively conditioning the nutritional substance according to the manufacturer information. A conditioning system for nutritional substances,
An acquirer for obtaining manufacturer information on the nutritional substance to be conditioned;
A conditioner for adaptively conditioning the nutrient according to the manufacturer information;
A conditioning system including a transmitter for transmitting the manufacturer information after conditioning. A conditioning system for nutritional substances,
An acquirer for obtaining manufacturer information on the nutritional substance to be conditioned;
A conditioner for adaptively conditioning the nutrient according to the manufacturer information;
A sensor for obtaining conditioning information relating to the conditioning;
A conditioning system including a transmitter for transmitting the manufacturer information and the conditioning information after conditioning. A conditioning system for nutritional substances,
An acquirer for obtaining manufacturer information on the nutritional substance to be conditioned;
A detector to obtain conditioning details;
A conditioner for adaptively conditioning the nutrient according to the manufacturer information and the conditioning details;
A conditioning system including a transmitter for transmitting the manufacturer information after conditioning. A conditioning system for nutritional substances,
An acquirer for obtaining manufacturer information on the nutritional substance to be conditioned;
A detector to obtain conditioning details;
A conditioner for adaptively conditioning the nutrient according to the manufacturer information and the conditioning details;
A sensor for obtaining conditioning information relating to the conditioning;
A conditioning system including a transmitter for transmitting the manufacturer information and the conditioning information after conditioning. The acquirer is
An identifier associated with a particular nutritional substance;
Information storage including the manufacturer information associated with the identifier;
26. A conditioning system for nutritional substances according to claim 25, comprising a locator for obtaining the manufacturer information about the specific nutritional substance from the information storage.   27. A conditioning system for nutritional substances according to claim 26, wherein the information storage comprises an electronic storage device or system.   27. A conditioning system for nutritional substances according to claim 26, wherein the information storage comprises a computer.   27. A conditioning system for nutritional substances according to claim 26, wherein the information storage comprises a computer database.   27. A conditioning system for nutritional substances according to claim 26, wherein the identifier is a human readable label.   27. A conditioning system for nutritional substances according to claim 26, wherein the identifier is a computer readable label.   27. A conditioning system for nutritional substances according to claim 26, wherein the identifier is a computer readable label comprising a barcode label.   27. A conditioning system for nutritional substances according to claim 26, wherein the identifier is a computer readable label comprising a QR Code label.   27. A conditioning system for nutritional substances according to claim 26, wherein the identifier is a computer readable label comprising a radio frequency label.   27. A conditioning system for nutritional substances according to claim 26, wherein the identifier is a computer readable label comprising an electronically readable label.   27. A conditioning system for nutritional substances according to claim 26, wherein the reader comprises an optical reader.   27. A conditioning system for nutritional substances according to claim 26, wherein the reader comprises a radio frequency reader.   27. A conditioning system for nutritional substances according to claim 26, wherein the reader comprises an electronic reader.   27. A conditioning system for nutritional substances according to claim 26, wherein the information locator comprises a computer.   27. A conditioning system for nutritional substances according to claim 26, wherein the information locator comprises a database.   26. A conditioning system for nutritional substances according to claim 25, wherein the conditioner comprises a food processing system.   26. A conditioning system for nutritional substances according to claim 25, wherein the conditioner comprises an oven.   26. A conditioning system for nutritional substances according to claim 25, wherein the conditioner comprises a microwave oven.   26. A conditioning system for nutritional substances according to claim 25, wherein the conditioner comprises a fryer.   26. A conditioning system for nutritional substances according to claim 25, wherein the conditioner comprises a steamer.   26. A conditioning system for nutritional substances according to claim 25, wherein the conditioner comprises a computer controlled food processing system.   26. A conditioning system for nutritional substances according to claim 25, wherein the sensor comprises a chemical sensor.   26. A conditioning system for nutritional substances according to claim 25, wherein the sensor comprises a biological sensor.   26. A conditioning system for nutritional substances according to claim 25, wherein the sensor comprises an electronic sensor.   26. A conditioning system for nutritional substances according to claim 25, wherein the sensor comprises a mechanical sensor.   26. A conditioning system for nutritional substances according to claim 25, wherein the sensor comprises a combination of chemical, biological, electronic and / or mechanical sensors. The detector for obtaining conditioning details is
A consumer interface for receiving consumer details;
26. A conditioning system for nutritional substances according to claim 25, comprising means for transmitting consumer details to the conditioner. A conditioning system for nutritional substances,
An acquirer for obtaining manufacturer information on the nutritional substance to be conditioned;
A means of obtaining conditioning details;
A conditioner for adaptively conditioning the nutrient according to the manufacturer information and the conditioning details;
A conditioning system including a transmitter for transmitting the manufacturer information after conditioning. A conditioning system for nutritional substances,
An acquirer for obtaining manufacturer information on the nutritional substance to be conditioned;
A means of obtaining conditioning details;
A conditioner for adaptively conditioning the nutrient according to the manufacturer information and the conditioning details;
A conditioning system including a transmitter for transmitting the manufacturer information and conditioning information after conditioning. A conditioning system for nutritional substances,
An acquirer for obtaining manufacturer information on the nutritional substance to be conditioned;
A means of obtaining conditioning details;
A conditioner for adaptively conditioning the nutrient according to the manufacturer information and the conditioning details;
Means for obtaining conditioning information relating to the conditioning;
A conditioning system including a transmitter for transmitting the manufacturer information and the conditioning information after conditioning. Said means for obtaining conditioning details comprises:
A consumer interface for receiving consumer details;
54. A conditioning system for nutritional substances according to claim 53, comprising means for transmitting consumer details to the conditioning means. Said means for obtaining conditioning details comprises:
A consumer interface for receiving consumer details;
A recipe information storage information system;
A selection means for obtaining recipe information according to consumer information;
54. A conditioning system for nutritional substances according to claim 53, comprising a transmitter for transmitting recipe information to the conditioning means. Said means for obtaining conditioning details comprises:
A consumer interface for receiving consumer details;
A recipe information storage information system;
A selection means for obtaining recipe information according to consumer information;
54. A conditioning system for nutritional substances according to claim 53, comprising a transmitter for transmitting consumer details and recipe information to the conditioning means. A conditioning system for nutritional substances,
An acquirer for obtaining at least one of nutritional value, sensory value, and aesthetic value for the nutritional substance to be conditioned;
A detector to obtain conditioning details;
A conditioner for adaptively conditioning the nutritional substance in accordance with the at least one of nutritional value, sensory value, and aesthetic value and the conditioning details;
A sensor for obtaining conditioning information relating to the conditioning;
A conditioning system comprising, after conditioning, the at least one of nutritional value, sensory value, and aesthetic value and a transmitter for transmitting the conditioning information. The acquirer is
An identifier associated with the nutritional substance;
Information storage comprising said at least one of nutritional value, sensory value and aesthetic value associated with said identifier;
60. A conditioning system for nutritional substances according to claim 59, comprising a locator for obtaining said at least one of nutritional value, sensory value and aesthetic value for said nutritional substance from said information storage.   61. A conditioning system for nutritional substances according to claim 60, wherein the information storage comprises an electronic storage device or system.   61. A conditioning system for nutritional substances according to claim 60, wherein the information storage comprises a computer.   61. A conditioning system for nutritional substances according to claim 60, wherein the information storage comprises a computer database.   61. A conditioning system for nutritional substances according to claim 60, wherein the identifier is a human readable label.   61. A conditioning system for nutritional substances according to claim 60, wherein the identifier is a computer readable label.   61. A conditioning system for nutritional substances according to claim 60, wherein the identifier is a computer readable label comprising a barcode label.   61. A conditioning system for nutritional substances according to claim 60, wherein the identifier is a computer readable label comprising a QR Code label.   61. A conditioning system for nutritional substances according to claim 60, wherein the identifier is a computer readable label comprising a radio frequency label.   61. A conditioning system for nutritional substances according to claim 60, wherein the identifier is a computer readable label comprising an electronically readable label.   61. A conditioning system for nutritional substances according to claim 60, wherein the acquirer further comprises an optical reader.   61. A conditioning system for nutritional substances according to claim 60, wherein the acquirer further comprises a radio frequency reader.   61. A conditioning system for nutritional substances according to claim 60, wherein the acquirer further comprises an electronic reader.   61. A conditioning system for nutritional substances according to claim 60, wherein the locator comprises a computer.   61. A conditioning system for nutritional substances according to claim 60, wherein the locator comprises a database.   60. A conditioning system for nutritional substances according to claim 59, wherein the conditioner comprises a food processing system.   60. A conditioning system for nutritional substances according to claim 59, wherein the conditioner comprises an oven.   60. A conditioning system for nutritional substances according to Claim 59, wherein the conditioner comprises a microwave oven.   60. A conditioning system for nutritional substances according to claim 59, wherein the conditioner comprises a fryer.   60. A conditioning system for nutritional substances according to claim 59, wherein the conditioner comprises a steamer.   60. A conditioning system for nutritional substances according to claim 59, wherein the conditioner comprises a computer controlled food processing system.   60. A conditioning system for nutritional substances according to claim 59, wherein the sensor comprises a chemical sensor.   60. A conditioning system for nutritional substances according to claim 59, wherein the sensor comprises a biosensor.   60. A conditioning system for nutritional substances according to claim 59, wherein the sensor comprises an electronic sensor.   60. A conditioning system for nutritional substances according to claim 59, wherein the sensor comprises a mechanical sensor.   60. A conditioning system for nutritional substances according to claim 59, wherein the sensor comprises any combination of chemical, biological, electronic or mechanical sensors. The detector for obtaining conditioning details is
A consumer interface for receiving consumer details;
60. A conditioning system for nutritional substances according to claim 59 including a transmitter for transmitting consumer details to the conditioner. A method of dynamically conditioning nutrients,
Obtaining producer information on the nutritional substance;
Obtaining a conditioning instruction for the nutritional substance;
Modifying the conditioning instruction using the manufacturer information.   88. A method of dynamically conditioning a nutritional substance according to claim 87, wherein the conditioning instructions are modified to preserve at least one of nutritional value, sensory value, and aesthetic value of the nutritional substance. A method of generating nutrition information about a conditioned nutrient substance,
Obtaining producer information on the nutritional substance;
Obtaining conditioning information of the nutritional substance;
Calculating any change in nutritional information using the manufacturer information and the conditioning information.   90. The method of generating nutritional information according to claim 89, wherein calculating the change comprises calculating a change in at least one of nutritional value, sensory value, and aesthetic value of the nutrient. A communication system for the preparation of nutritional substances,
A nutrition information module with information on the characteristics of the packaged nutritional substances;
A communication module for receiving information from the nutrition information module and providing an output including information regarding the preparation of the packaged nutritional substance. A communication system for the preparation of nutritional substances,
A nutrition information module with information on the characteristics of the packaged nutritional substances;
A communication module for receiving information from the nutrition information module;
A conditioning module that provides data indicating the functional capabilities of a conditioning module to the communication module and receives data from the communication module that indicates conditions of preparation of the packaged nutrient for consumption. A communication system for the preparation of nutritional substances,
A nutrition information module with information on the characteristics of the packaged nutritional substances;
A communication module for receiving information from the nutrition information module;
A communication system including a user interface for receiving output from the communication module including information regarding preparation of the packaged nutritional material. A communication system for the preparation of nutritional substances,
A nutrition information module with information on the characteristics of the packaged nutritional substances;
A communication module for receiving information from the nutrition information module;
A communication system including a nutrition information module and a database incorporating external raw material information from the communication module and recommendations for preparation of raw material recipes for the nutritional substance identified by consumer input. A communication system for the preparation of nutritional substances,
A nutrition information module with information on the characteristics of the packaged nutritional substances;
A communication module for receiving information from the nutrition information module;
A conditioning module that provides data indicating the functional capabilities of the conditioning module to the communication module and receives data from the communication module indicating conditions of preparation of the packaged nutrient for consumption.
Preparation of raw material recipes for the nutritional substances identified by the nutrition information module, by external raw material information and consumer input from the communication module, and by data from the conditioning module regarding the characteristics of the food preparation device of the conditioning module And a communication system including a database that incorporates recommendations.

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