JP7427158B2 - Method of evaluating multiple water production methods and method of selecting a water production method - Google Patents

Description

The present invention relates to a method for evaluating multiple water production methods. In another aspect, the invention also relates to a method for selecting a suitable water production method from a plurality of water production methods.

Water is primarily consumed by humans to satisfy their thirst. Water is also drunk for other reasons, such as as an accompaniment to a meal, for rejuvenation, etc. Humans are becoming increasingly demanding in the selection of suitable water.

After sports, when sweating, people should drink water with higher mineral concentration. For meal accompaniments or for rejuvenation, the user may prefer another type of water with a different, lower mineral concentration.

WO 2016/090235A1 discloses a portable hydration system comprising a mechanical or electromechanical mechanism for dispensing additives into a liquid. These additives include solids, liquids, powders, gases, and include vitamins, minerals, nutritional supplements, drugs, and other consumables. Compounding may be initiated manually by direct action of the user, automatically by the device, and/or externally through an associated application on the user device. The formulation can be adjusted according to contextual factors such as user preference, location, activity status, and state of mind.

German utility model no. 202010006679U1 discloses a device for producing mineral water, which has a filter and at least one mineral container between the filter and the outlet. The device further includes a controller for controlling the supply of minerals from the at least one mineral container. If the water consumption by the user exceeds the daily water consumption limit, the mineral supply is stopped or another specific conditioned water is dispensed.

WO 1994/006547A1 (Patent Document 3) describes a water intake for obtaining water from a source, a water purification system for removing impurities from the source water, and a system for adding desired minerals to the purified water. A water purification and formulation device is disclosed that includes a mineral addition system for water purification and formulation.

Prior art systems are designed to provide mineralization to users consuming water. However, these systems do not take into account user preferences. If the user has to drink water with a certain mineral concentration, the user may dislike the water and stop using the prior art system. A water formulation system is needed that takes into account the user's mineralization considerations and taste preferences.

International Publication No. 2016/090235A1 German utility model No. 202010006679U1 International Publication No. 1994/006547A1

It is an object of the present invention to provide a user with a method of selecting water for consumption that meets mineralization requirements and satisfies the user's taste preferences.

The object of the invention is achieved by a method according to claim 1 and a method according to claim 9. The dependent claims are directed to preferred embodiments.

The object of the invention is solved by a method for evaluating multiple water production methods. The water production method determines the ion concentration in water. Multiple water drinking purposes are determined by the method. A predetermined taste weighting is assigned to each of a plurality of water drinking purposes, and the predetermined taste weighting indicates a taste weighting for selection of the most suitable water preparation method. A predetermined mineralization weight is assigned to each of multiple water drinking purposes, and a predetermined mineralization weight is assigned to each of a plurality of water drinking purposes; sufficiency). The predetermined taste weighting and predetermined mineralization weighting for each of the plurality of water drinking purposes are stored within the computer. The predetermined taste weighting and/or the predetermined mineralization weighting can be determined by a computer or by an expert. A computer, for example a computer operating a drinking fountain, may determine the purpose of drinking the water, so that the computer may select a water preparation method suitable for the user.

Water production methods in the context of the present invention identify ion concentrations in water. The term "water process" does not require that the water be mineralized by minerals from a mineral container. The term water preparation also includes preparing different types of mineral water in multiple tanks.

The purposes of drinking water are for enjoyment, thirst, health, rejuvenation, diet, adjuncts to certain types of food, water for brewing certain types of tea, water for brewing certain types of coffee, pregnancy. , lactation, adjuncts to certain types of wine, water for diluting certain spirits, water as part of mixed juice drinks, etc. The predetermined taste weighting and/or predetermined mineralization weighting may be different for certain types of wine, for certain types of food, for certain types of tea, for certain types of coffee, etc.

The method may further comprise assigning a user preference weight to each of the plurality of drinking purposes, the user preference weighting assigning a user preference weight for selection of the most suitable water formulation. show. The computer uses three weighting criteria: a predetermined mineralization weight to ensure that the user is supplied with sufficient amounts of minerals, and a predetermined mineralization weight to ensure that the supplied mineral water is generally accepted by the user. The most suitable water formula may be selected based on a predetermined taste weighting and a predetermined user preference weighting that indicates how much personal preference influences the selection of a suitable water formula.

The present invention also discloses a method for evaluating multiple water formulations, wherein the water formulation determines the ion concentration in the water. The method determines multiple taste categories of water produced by one of the water manufacturing methods. The method further determines a taste compliance value for each taste category for each of the plurality of water formulations. The taste compliance value indicates the compliance of the water manufacturing method with respect to each taste category. The determined taste compliance value of each water formula of the plurality of water formulas is assigned to a taste compliance set. The water formula taste compliance set for each of the plurality of water formulas is stored in the computer. The applicant reserves the right to claim independent protection in this respect, for example in a divisional application.

The taste compliance value may be determined, for example, by a device comprising a sensor, such as an ion-sensitive sensor. In one embodiment, taste compliance values may also be determined by an expert.

The taste compliance values for each taste category are stored on the computer as a taste compliance set for each of the multiple water formulas so that the computer can adjust the taste compliance values for the user in terms of mineralization and the user's personal preferences. A suitable and more reproducible water production method can be selected.

Taste categories can include salty, metallic-alkaline, freshwater-metallic, freshwater-alkaline, salty-alkaline, low mineral, effervescent, non-effervescent, calcareous, bitter, sweet, sour, etc.

In one embodiment, multiple doses of water are provided to the user during the teaching phase, and at least some of the multiple doses of water are based on different water production methods. These portions of water can be produced by respective water production methods. Users are required to drink their share of water. After drinking these portions of water, the user is asked to rate each portion of water according to the user's personal taste preferences. The method determines the response to the taste category of each water formula consumed by the user by drinking multiple portions of water. The method assigns a user a taste compliance value for each taste category as a taste compliance set based on the user's rating. Taste compliance sets are stored on the computer as user preferences. This allows the user's taste preferences to be stored on the computer in a reproducible form and updated periodically as the user's preferences change.

The method may assign an actual mineralization weight to each of the plurality of water production methods. The actual mineralization weighting indicates the optimization of the mineralization of the water formulation provided to the user. In other words, the mineralization weighting indicates the instructions for adapting the water formula to supply the user with minerals to be consumed daily, especially after physical activity. The method may assign an actual flavor weighting to each of a plurality of water preparation methods. Actual taste weighting indicates the taste weighting for the selection of the most suitable water formulation. In other words, the actual taste weighting indicates whether the water can meet the taste requirements of all users. For example, the first water formulation may have a higher ion concentration to provide the user with necessary minerals, such as after physical activity. The first water formulation may have a higher actual mineralization weighting and a lower taste weighting. A second water formulation that is more suitable for rejuvenation may have a lower ionic concentration and a lower actual mineralization weighting and a higher actual taste weighting. The actual mineralization weighting and the actual flavor weighting will depend on the type of ion and the ion concentration in the water preparation process. Actual mineralization weightings and actual flavor weightings are assigned to each water formula and stored in the computer.

The method may determine a water drinking purpose compliance value for each water drinking purpose for each of the plurality of water production methods. The water drinking purpose compliance value indicates the compliance of the water production method with respect to the respective water drinking purpose. A water drinking purpose compliance value indicates whether a water production method is suitable for a particular water drinking purpose. A water production method may be suitable for multiple water drinking purposes. In one embodiment, the water drinking purpose compliance value may be a binary value. The assigned water drinking purpose compliance value for each water drinking purpose of each of the plurality of water formulas is stored in the computer.

The actual mineralization weighting, the actual taste weighting, and/or the water drinking purpose compliance value may be determined by a device having a sensor, such as an ion-specific sensor. The actual mineralization weighting, actual taste weighting, and/or water drinking purpose compliance value may also be determined by an expert.

The present invention also discloses a method of selecting a water method from a plurality of water methods by a computer, the water method determining an ion concentration in the water. The method determines a user's water drinking purpose by a computer. The water drinking purpose is selected from multiple water drinking purposes. The method uses a computer to select a water production method suitable for drinking purposes. Selecting a water production method suitable for water drinking purposes may include the following steps. The method determines the actual mineralization weighting of the water formula by querying in a database stored in the computer. The actual mineralization weighting depends on the amount of minerals provided to the user by the water formula. The method further determines a predetermined mineralization weighting associated with the drinking purpose by a query in a database stored in the computer. The predetermined mineralization weighting indicates the mineralization weighting for selection of the most suitable water formulation. The method may determine a mineralization weighting match between the actual mineralization weighting of the water production process and a predetermined mineralization weighting associated with the water drinking purpose. In one embodiment, the mineralization weight match may be determined by multiplying the actual mineralization weight by the predetermined mineralization weight. The method may determine the actual flavor weighting of the water formula by querying in a database in the computer. Actual taste weighting indicates the optimization of the taste of the water formulation provided to the user. The method may further determine a predetermined taste weighting associated with the water drinking purpose by a query in a database stored on the computer. The predetermined taste weighting indicates the taste weighting for selecting the most suitable water manufacturing method. Additionally, the method may determine a taste weighting match between the actual taste weighting of the water formula and a predetermined taste weighting associated with the drinking purpose. In one embodiment, the taste weighting match may be determined by multiplying the actual taste weighting by the predetermined taste weighting.

The purposes of drinking water are for enjoyment, thirst, health, rejuvenation, diet, adjuncts to certain types of food, water for brewing certain types of tea, water for brewing certain types of coffee, pregnancy. , lactation, adjuncts to certain types of wine, water for diluting certain spirits, water as part of mixed juice drinks, etc. A predetermined taste weighting and/or a predetermined mineralization weighting may be used for certain types of wine, for certain types of food, for certain types of tea, for certain types of coffee, etc. May change.

The method may determine the drinking purpose based on at least one user's physiological data. Physiological data may be determined by a smart device, such as a smartwatch. The at least one physiological data may be based on the user's activity, such as step count, current and/or past heart rate. Personal physiological data can include gender, metabolic data, heart rate, activity, step count, walking speed, cycling speed, energy expenditure (calories burned), menstruation, etc. Alternatively or additionally, the water drinking purpose may be selected based on at least one environmental parameter of the location where the user is or has been. The environmental parameter may be the actual temperature determined by a sensor of the smart device. Environmental parameters may also include values received from remote computers, such as, for example, weather forecasts, weather reports, and the like. Water drinking purposes may also be selected based on date. The date may indicate the season and therefore may be an indicator of the required mineralization. The water drinking purpose may also be based on the current time. Water drinking purposes may vary throughout the day. The water drinking purpose may be selected based on at least one user input. Users may, for example, know what type of meal they are going to eat, what type of wine they are going to drink, what type of tea they are going to brew, what type of coffee they are going to brew, or if they are pregnant. and/or whether the baby is currently breastfeeding. The above criteria may determine the water drinking purpose by the computer on which the method is being executed.

The method may further include the step of querying in a database of the computer a user preference weighting for drinking purposes, the user preference weighting indicating a weighting of the user's preferences for selecting the most suitable water preparation method. In this embodiment, three weighting values are assigned to each water drinking purpose, so-called mineralization weighting, taste weighting, and user preference weighting. A primary drinking purpose for remineralization of the user's body after physical activity may include a higher mineralization weighting, a lower taste weighting, and a lower user preference weighting. A secondary drinking purpose for a meal adjunct may include a lower mineralization weighting, but a higher flavor weighting, and a higher user preference weighting. Taste weighting may be based on common taste preferences of multiple users. User preference weightings may be determined by the user during the teaching phase.

The method may query a water drinking purpose compliance value for each of the plurality of water formulas in a computer database, the water drinking purpose compliance value determining whether the water formula is suitable for water drinking purposes. show. If the water drinking purpose compliance value is higher than a predetermined threshold, the water method is assigned to the water method candidate list. This step speeds up the selection of a suitable water production method and reduces complexity. In one embodiment, the water drinking purpose compliance value may be a binary value.

In one embodiment, multiple doses of water are provided to the user during the teaching phase, and at least some of the multiple doses of water are based on different water production methods. Multiple portions of water can be produced by respective water production methods. The user is required to drink multiple portions of water. The user is asked to rate each portion of water after drinking multiple portions of water according to the user's personal taste preferences. The method determines the correspondence of each water formulation consumed by the user to a taste category by drinking multiple portions of water. The method assigns taste compliance values for each taste category to the user as a taste compliance set based on the user's evaluation. Taste compliance sets are stored as user preferences on the computer. Thereby, the user's taste preferences are stored on the computer in a reproducible form and updated periodically if the user's preferences change.

The method may query a user's assigned taste compliance set in a computer database. The taste compliance set includes a plurality of taste compliance values for each of a plurality of taste categories. The computer may query the taste compliance set assigned to the water formula in the computer's database. The water formula taste compliance set includes multiple taste compliance values for multiple taste categories. The method may determine a match of the user's preferences between a taste compliance set associated with the water recipe and a taste compliance set associated with the user.

The taste compliance values for each of the taste categories are stored on the computer as a taste compliance set for each of the multiple water formulas, so that the computer can adjust the taste compliance values to the user in terms of mineralization and the user's personal preferences. It is possible to select a water production method that is suitable for and more reproducible.

Taste categories can include salty, metallic-alkaline, fresh water-metallic, fresh water-alkaline, salty-alkaline, low mineral, effervescent, non-effervescent, and so on.

The step of determining a match of a user's preferences between a taste compliance set associated with a water formula and a taste compliance set associated with a user comprises: and determining a match of taste compliance values for the same taste category.

In one embodiment, the user preference matching UPA is calculated by the following formula:

[Number 1]
UPA(WR,U)=
WTC1(WR)×UTC1(U)+
WTC2(WR)×UTC1(U)+
．． ．． ．． ．． ．． ．． +
WTCn(WR)×UTCn(U);
And,

UPA is a match of user preferences;
WR refers to water production method;
U stands for user;
WTC1 is water taste category 1;
WTC2 is water taste category 2;
WTCn is water taste category n;
UTC1 is the user's taste category 1;
UTC2 is the user's taste category 2;
UTCn is the user's taste category n.

In one embodiment, the method may select the water formulation with the highest sum of mineralization match and taste match as the most suitable water formulation.

In another embodiment, the method may select the water formula with the highest sum of mineralization match, taste match, and user preference match as the most suitable water formula.

The method may select the water method based on the highest overall match OA, where the overall match is calculated by the following formula:

[Number 2]
OA(WR,WDP,U)=
TWW(WR)×TWP(WDP)+
MWW(WR)×MWP(WDP)+
UPA (WR, U) x UPW (WDP);
And,

OA is overall agreement;
TWW is the taste weighting of the water method;
TWP is taste weighting for water drinking purposes;
MWW is the mineralization weighting of the water process;
MWP is mineralization weighting for drinking purposes;
WR refers to water production method;
WDP refers to water for drinking purposes;
UPA is a match of user preferences;
UPW is user preference weighting;
U refers to a user.

In one embodiment, the user is asked to rate the water after drinking it according to the user's personal preferences. The method determines the correspondence of water formulas for water consumed by a user to taste categories. The method assigns taste compliance values for each taste category to the user as a taste compliance set based on the user's evaluation. Taste compliance sets are stored on the computer as user preferences. This allows the user's taste preferences to be stored on the computer in a reproducible form and updated periodically if the user's preferences change.

The invention will now be described in more detail with reference to the accompanying drawings, which show non-limiting embodiments of the invention.

FIG. 1 is a schematic diagram of an exemplary drinking fountain. FIG. 2 is a first flowchart for evaluating the water production method. FIG. 3 is a second flowchart for evaluating the water production method. FIG. 4 is a third flowchart for evaluating the water production method. FIG. 5 is a flowchart for determining user preferences. FIG. 6 is a flowchart for a method of determining the most suitable water production method. FIG. 7 is a flowchart for dynamic water recipe generation.

With reference to FIG. 1, an exemplary drinking fountain 100 is described. The drinking fountain 100 is connected to a water source 102 such as a tank or tap water. A water source 102 is connected by a pipe to a pump 104 that pumps water to a filter 108, such as a reverse osmosis filter. Filter 108 can remove dirt and any unwanted minerals from the water, producing completely demineralized water.

The water is then passed to mineralizer 110 connected by valves 118, 120, 122 and to a plurality of mineralizing fluid tanks 112, 114, 116. In the mineralizer 110, water is mineralized with desired minerals from a plurality of mineralized fluid tanks 112, 114, 116, each mineralized fluid tank 112, 114, 116 can include a different mineral. Mineral addition is controlled in a deterministic manner by valves 118, 120, 122. The mineralized water is then passed through a nozzle 124 and discharged into a user container 126, such as a glass.

The water formula defines the amount of ions delivered to the water by the valves 118, 120, 122 from the mineralizing fluid containers 112, 114, 116.

The drinking fountain 100 further includes a control unit 128. Control unit 128 includes a controller 130 that controls the pump and multiple valves 118, 120, 122. Controller 130 controls pump 104 and a plurality of valves 118, 120, 122 such that the water discharged by nozzle 124 has a predetermined ion concentration (mineralization).

Controller 130 is connected to a database 132 that includes data regarding multiple water production methods, water drinking purposes, user preferences, etc., which will be described in more detail below. The controller 130 is also connected to a communication unit 134 for communicating with personal electronic devices, such as a smartwatch 136 and/or a smartphone 138, for example.

Controller 130 may also be connected to an input/output unit 140, such as a touch screen. In one embodiment, the input/output unit may be implemented by a personal electronic device. Controller 130 may request the user to perform a particular action, such as drinking the generated water. The input/output unit 140 allows the user to input feedback or request the production of a certain amount of water.

With reference to FIGS. 2-4, a method for evaluating water production methods will be described. The water production method is stored within the database 132. The term database 132 may include data stored in non-volatile memory such as a hard disk, SSD, EPROM, etc. The term database does not imply that a sophisticated database engine such as an SQL database is required.

FIG. 2 shows a first layer for evaluating a water recipe by method 200. In step 202, a water recipe is generated. The water formula may be generated by an expert or imported from a database. The water production method may be any known water production method, such as from a natural source. Water formulas also include water formulas that have been optimized by a doctor for health reasons, such as to remineralize the human body during pregnancy or lactation, to aid in recovery from certain diseases, etc. good.

At step 204, the actual taste weighting and the actual mineralization weighting are determined. Some water preparation methods may be particularly suitable for mineralizing the human body, for example after physical or mental activity. Some other water formulations may be particularly acceptable to users for taste reasons. The actual mineralization weighting defines the compatibility of the water formula with human mineralization. Actual taste weighting defines the acceptability of a water method for taste reasons by the majority of users.

In other words, a large mineralization weighting indicates that the water process is suitable for remineralizing the human body. A large actual taste weighting indicates that the water formula is considered by multiple users to have a good taste.

The actual mineralization weighting and/or the actual taste weighting may be determined by a device with a specific sensor and/or by an expert.

Step 206 indicates that the water formula database may be continuously updated.

Figure 3 shows the second layer for evaluating water production methods. According to method 208, a plurality of taste categories are defined at step 210. Taste categories may be defined by an expert or by a device with an ion-specific sensor. At step 212, multiple taste categories are presented. Taste categories may include salty, metallic-alkaline, fresh water-metallic, fresh water-alkaline, salty-alkaline, low mineral, effervescent, non-effervescent, and the like. Taste categories are stored within database 132.

At step 214, for each water recipe, a taste compliance value is assigned to each taste category. This assignment may be performed by the above-mentioned device comprising a plurality of ion-specific sensors and/or by a specialist. Taste compliance values may vary between 0 and 1.

At step 216, the taste compliance values for each taste category are combined into a taste compliance set. For example, Water Process 1WR1 has a taste compliance value of 0.4 for the salty category and a taste compliance value of 0.6 for the metal-alkali category. Taste compliance values for the salty category and taste compliance values for the metal-alkali category, for the taste compliance set. Water Process 2WR2 has a taste compliance value of 0.7 for the salty category and a taste compliance value of 0.2 for the metal-alkali category. Water Process 3WR3 has a taste compliance value of 0.2 for the salty category and a taste compliance value of 0.4 for the metal-alkali category.

The taste compliance set for each water formula is stored in database 132.

FIG. 4 illustrates the steps for evaluating a water recipe by method 218. At step 220, multiple water drinking purposes are defined. At step 222, exemplary water drinking purposes such as enjoyment, thirst, health, etc. are stored in database 132.

The method may include a plurality of water drinking purpose compliance values being assigned to each water formula, wherein the water drinking purpose compliance value may be a binary value indicating whether the water formula is suitable for a particular water drinking purpose. Continue to step 224.

At step 226, exemplary water drinking purpose compliance values assigned to the water formula are shown. For example, water recipe 1WR1 has a water drinking purpose compliance value of 1 for water drinking purpose enjoyment and health, and a water drinking purpose compliance value of 0 for water drinking purpose thirst. Water Process 2WR2 has a water drinking purpose compliance value of 1 for water drinking purpose thirst, while a water drinking purpose compliance value of 0 for enjoyment and health. Water Process 3WR3 has a water drinking purpose compliance value of 1 for water drinking purpose enjoyment and thirst, while a water drinking purpose compliance value of 0 for water drinking purpose health. The water drinking purpose compliance value assigned to each water formula is stored within database 132. The potency compliance value may be assigned by a computer connected to an ion-specific sensor or by a professional.

The method proceeds to step 228 where a predetermined weighting is assigned to each water drinking purpose. The predetermined weightings may be assigned by a computer or by an expert. Each water drinking purpose is assigned a predetermined mineralization weighting, a predetermined flavor weighting, and a predetermined user preference weighting. Step 230 illustrates example predetermined weightings for three example water drinking purposes. The water drinking purpose enjoyment consists of a predetermined taste weighting of 0.6, a predetermined user preference weighting of 0.1, and a predetermined mineralization weighting of 0.3. The water drinking purpose thirst consists of a predetermined taste weighting of 0.3, a predetermined user preference weighting of 0.3, and a predetermined mineralization weighting of 0.3. The water drinking purpose health consists of a predetermined taste weighting of 0.2, a predetermined user preference weighting of 0.2, and a predetermined mineralization weighting of 0.6. Predetermined weightings for water drinking purposes are stored within database 132.

FIG. 5 illustrates a teaching phase in which user preferences are determined by method 250. At step 252, user preferences are determined by water tasting. Controller 130 instructs drinking fountain 100 to produce multiple portions of water based on different water production methods. The water formula defines the amount of ions delivered from the mineralizing fluid container 112, 114, 116 to the water by the valves 118, 120, 122. Multiple doses of water are discharged by nozzle 124 into container 126 . The controller 130, by means of an input/output unit 140, requests the user to drink a portion of water and to indicate, through the input/output unit 140, whether the user likes or does not like the water. Method 250 may determine which taste categories were preferred by the user based on the taste categories described above. A taste compliance value is assigned to the user for each of the above taste categories, such as salty, metallic-alkaline, fresh water-metallic, fresh water-alkaline, salty-alkaline, low mineral, effervescent, non-effervescent, etc. At step 254, the taste compliance values are saved in database 132 as the user's taste compliance set.

FIG. 6 shows a method 300 for selecting the most suitable water preparation method for a user desiring to drink water. At step 302, the user's water drinking purpose is determined. To determine the user's water drinking purpose, the method may identify the user. A user's purpose for drinking water may be for enjoyment, thirst, health, rejuvenation, diet, pregnancy, breastfeeding, as an accompaniment to a certain type of wine, as an accompaniment to a certain type of food, or to brew a certain type of tea. water, water for brewing a certain type of coffee, etc. Water drinking purposes can be determined within a predetermined time period before the user requests water, such as gender, metabolic data, heart rate, activity profile, number of steps, walking speed, cycling speed, energy expenditure (calorie expenditure), menstruation, etc. may be based on at least one user's physiological data. The water drinking purpose may be based on at least one environmental parameter of where the user is or has been, such as temperature, humidity, etc. Water drinking purposes may also be selected based on the date, for example based on the current season. Additionally, the water drinking purpose may be based on the current time, such as morning, noon, or evening, for example. The purpose of drinking water may be determined by at least one user, such as inputting the type of food to be served, inputting the type of wine to be served, inputting the type of tea to be brewed, inputting the type of coffee to be brewed, etc. May be based on input.

The method proceeds to step 304 where all water formulas in the database are placed on a water formula candidate list. Step 304 removes from the candidate list all water formulas that are not suitable for drinking purposes based on the water drinking purpose compliance values associated with the water formulas and stored in the database. In embodiments described herein, all water formulas with a water drinking purpose compliance value of 0 (false) are removed from the water formula candidate list.

The method proceeds to step 306 where all actual mineralization and actual taste values for each candidate water formulation are queried from the database. At step 308, the user preference for each water formula candidate is calculated as a match of personal user preferences based on the taste compliance set associated with each water formula candidate and the user by the following formula:
[Number 3]
UPA(WR,U)=
WTC1(WR)×UTC1(U)+
WTC2(WR)×UTC1(U)+
．． ．． ．． ．． ．． ．． +
WTCn(WR)×UTCn(U);
And,

UPA is a match of user preferences;
WR refers to water production method;
U stands for user;
WTC1 is water taste category 1;
WTC2 is water taste category 2;
WTCn is water taste category n;
UTC1 is the user's taste category 1;
UTC2 is the user's taste category 2;
UTCn is the user's taste category n.

Referring to 308, the Actual Flavor Weighting, Actual Mineralization Weighting, and Personal User Preference Agreement (UPA) numbers for each water formula are shown.

The method proceeds to step 310 where an overall match of water recipe candidates for the user is calculated based on the drinking purpose. Overall agreement is calculated using the following formula:
[Number 4]
OA(WR,WDP,U)=
TWW(WR)×TWP(WDP)+
MWW(WR)×MWP(WDP)+
UPA (WR, U) x UPW (WDP);
And,

OA is overall agreement;
TWW is the actual flavor weighting of the water method;
TWP is a predetermined flavor weighting for water drinking purposes;
MWW is the actual mineralization weighting of the water process;
MWP is a predetermined mineralization weighting for drinking purposes;
WR refers to water production method;
WDP refers to water for drinking purposes;
UPA is a match of user preferences;
UPW is user preference weighting;
U refers to a user.

At step 312, the candidate water method with the highest overall agreement is selected as the most suitable water method.

In one embodiment, after drinking the water, the user is asked to rate the water according to the user's personal taste preferences. The method determines the correspondence of water formulas for water consumed by a user to taste categories. The method assigns taste compliance values for each taste category to a user as a taste compliance set based on the user's evaluation. Taste compliance sets are stored on the computer as user preferences. This allows the user's taste preferences to be stored on the computer in a reproducible form and updated periodically if the user's preferences change.

With reference to FIG. 7, a method 330 for dynamically recommending water recipes is described. At step 332, drinking fountain 100 may access external information from an external device such as smart watch 136 or smartphone 138, for example. External data may include, for example, human physiological data such as gender, metabolic data, heart rate, activity, number of steps, walking speed, cycling speed, energy expenditure (calorie expenditure), external information may also include temperature, humidity, etc. It may also include. Temperature and/or humidity may be obtained from a metrology service or determined by a sensor.

The system may also obtain information regarding the user's gender and age.

The system may also receive the user's location.

At step 334, the obtained information is displayed.

The method continues to step 336 where one or more recommendations are generated, such as, for example, recommendations regarding water production methods and water drinking purposes.

The method proceeds to step 338 where a suitable water drinking purpose is selected. Suitable water drinking purposes may be confirmed by the user or may be automatically generated and forwarded to the method 300 described with respect to FIG. 6.

It is an advantage of the invention that the water production method can be selected optimally for water drinking purposes. Furthermore, the water production method can also be selected based on the user's taste preferences. This achieves proper mineralization of the user and proper hydration of the user, while also satisfying the user's taste preferences. This increases the acceptance of drinking fountain 100. This leads to continuous and frequent use of the drinking vessel and thus ensures proper mineralization of the person over a long period of time.

Claims (13)

A method for selecting a water production method from a plurality of water production methods , the water production method determining an ion concentration in water,
- determining a water drinking purpose of the user by a computer, said water drinking purpose being selected from a plurality of water drinking purposes;
- selecting a water production method suitable for the water drinking purpose by the computer;
- selecting by said computer a water production method suitable for said water drinking purpose;
- determining, by a query in a database stored in said computer, an actual mineralization weighting of said water formula, said actual mineralization weighting being dependent on the amount supplied to said user by said water formula; do, step,
- determining, by a query in a database stored in said computer, a predetermined mineralization weighting associated with a drinking purpose, said predetermined mineralization weighting for said most suitable water production method selection; indicating the weighting of the mineralization of;
- determining a match of said mineralization weighting between said actual mineralization weighting of said water production method and said predetermined mineralization weighting associated with said water drinking purpose;
- determining, by a query in a database stored in the computer, the actual flavor weighting of the water formula, wherein the actual flavor weighting is an optimal taste weighting of the water formula to be supplied to the user; Steps that indicate
- determining, by a query in a database stored in said computer, said predetermined flavor weighting associated with said water drinking purpose, said predetermined flavor weighting being dependent on the selection of said most suitable water preparation method; indicating the weighting of the taste for;
- determining a taste weighting match between the actual taste weighting of the water production method and the predetermined taste weighting associated with the drinking purpose;
A method, comprising : The plurality of water drinking purposes are:
-fun;
-thirst;
-health;
-Recovery;
-diet;
-pregnancy;
-Breastfeeding;
- an accompaniment to a given type of wine;
- an adjunct to a given type of food;
- water for brewing a given type of tea;
- water for brewing a given type of coffee;
- water for diluting certain spirits;
- water as part of a mixed juice drink;
2. The method of claim 1, comprising at least one of: - selecting the drinking purpose based on physiological data of the user;
- selecting the drinking purpose based on at least one environmental parameter of the location where the user is or has been;
- selecting said drinking purpose based on date;
- selecting said drinking purpose based on the current time;
- selecting said drinking purpose based on at least one user input;
3. The method of claim 1 or claim 2 , further comprising one of : - querying a user preference weighting of said drinking purpose in a database of said computer, said user preference weighting indicating said weighting of said user preference for selecting said most suitable water preparation method; 4. The method according to any one of claims 1 to 3 , further comprising: <br/>. - querying a water drinking purpose compliance value for each of the plurality of water production methods in a database of the computer, the water drinking purpose compliance value determining whether the water production method is suitable for water drinking purposes; showing the steps and
- assigning a water production method to a water production method candidate list if the water drinking purpose compliance value exceeds a predetermined threshold;
5. The method according to any one of claims 1 to 4, further comprising: - supplying the user with a plurality of doses of water during the teaching phase, at least some of the doses of water being based on different water production methods;
- requesting said user to drink said portion of water;
- requesting said user to rate each portion of water according to said user's personal taste preferences after drinking said portion of water;
- determining a match for a taste category of each water formula consumed by the user by drinking the portion of water;
- assigning taste compliance values for each of the taste categories to the user as a taste compliance set based on the user's evaluation;
- saving said taste compliance set as a user preference on a computer;
6. The method of any one of claims 1-5 , further comprising: - querying the taste compliance set associated with the user in a database of the computer, the taste compliance set comprising a plurality of taste compliance values for each of the plurality of taste categories; and,
- querying a taste compliance set associated with the water formula in a computer database, the taste compliance set of the water formula comprising a plurality of taste compliance values for the plurality of taste categories; , step and
- determining a match of the user preferences between the taste compliance set associated with the water recipe and the taste compliance set associated with the user;
7. The method of claim 6 , further comprising: Said taste category is the following category:
-Salty taste;
-Metal-alkali;
-Fresh water-metal;
-Fresh water-alkali;
-Salty-alkaline;
-Low minerals;
-Foamability;
-Non-foaming;
- Powder (starchy);
-Calcareous;
-bitter taste;
-Sweetness;
-acidity
The method according to claim 6 or 7 , characterized in that it comprises at least two of the following . The step of determining a match of the user preferences includes determining a match of each taste compliance value of each of the taste categories of each of the water formulas with the taste compliance value of the same taste category of the user preferences. 8. A method according to claim 7 , characterized in that it comprises: The matching of user preferences is the following formula:
UPA(WR,U)=
WTC1(WR)×UTC1(U)+
WTC2(WR)×UTC1(U)+
......＋
WTCn(WR)×UTCn(U);
here,
UPA is a match of said user preferences;
WR refers to the water production method;
U refers to the user;
WTC1 is the water taste category 1;
WTC2 is the water taste category 2;
WTCn is the taste category n of the water;
UTC1 is the user's taste category 1;
UTC2 is the user's taste category 2;
UTCn is the user's taste category n;
The method according to claim 7 or 9, characterized in that the method is calculated by : - selecting the water formulation having the highest sum of the mineralization weighting agreement and the taste weighting agreement as the most suitable water formulation;
11. The method of any one of claims 1-10 , further comprising: 10. According to claim 7 or 9, further comprising selecting the water formulation having the highest sum of the mineralization weighting match, the taste weighting match, and the user preference match as the most suitable water formula. Method described. The most suitable water formulation method is selected with the highest overall agreement, and the overall agreement is:
The formula below:
OA(WR,WDP,U)=
TWW(WR)×TWP(WDP)+
MWW(WR)×MWP(WDP)+
UPA (WR, U) x UPW (WDP);
here,
OA is said overall agreement;
TWW is the taste weighting of the water production method;
TWP is the taste weighting of the water drinking purpose;
MWW is the mineralization weighting of the water process;
MWP is said mineralization weighting for said drinking purpose;
WR refers to the water production method;
WDP refers to the above-mentioned water for drinking purposes;
UPA is a match of said user preferences;
UPW is the weighting of the user preferences;
U refers to the user;
The method according to claim 12 , characterized in that the method is calculated by :