KR101864794B1 - Method for determining food allergy - Google Patents

Method for determining food allergy Download PDF

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Publication number
KR101864794B1
KR101864794B1 KR1020150112344A KR20150112344A KR101864794B1 KR 101864794 B1 KR101864794 B1 KR 101864794B1 KR 1020150112344 A KR1020150112344 A KR 1020150112344A KR 20150112344 A KR20150112344 A KR 20150112344A KR 101864794 B1 KR101864794 B1 KR 101864794B1
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food
information
allergen
user
server
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KR1020150112344A
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Korean (ko)
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KR20170018566A (en
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이정민
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매일유업 주식회사
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    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q50/00—Systems or methods specially adapted for specific business sectors, e.g. utilities or tourism
    • G06Q50/10—Services
    • G06Q50/22—Social work
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06K—GRAPHICAL DATA READING; PRESENTATION OF DATA; RECORD CARRIERS; HANDLING RECORD CARRIERS
    • G06K17/00—Methods or arrangements for effecting co-operative working between equipments covered by two or more of main groups G06K1/00 - G06K15/00, e.g. automatic card files incorporating conveying and reading operations

Abstract

The present invention relates to a method for judging whether a food is allergic. The user terminal receives basic information about the user's intake, scans an identification code assigned to the food, the information about the food information including the allergen content per batch is transmitted to the server, the arrangement information of the food and the allergen content are received from the server, and the basic information of the user, The allergen content is used to determine whether or not allergen is induced. The food information is characterized in that the allergen contents are independently formed for different batches of the same food.
According to the method of determining the allergen induction of the food according to the present invention having the above-described structure, by receiving the allergen content for each batch of food by scanning the identification code attached to the food using the user terminal, And a method for judging whether it is induced or not.

Description

[0001] METHOD FOR DETERMINING FOOD ALLERGY [0002]

More particularly, the present invention relates to a method for determining whether food is allergic, and more particularly, to a method for determining whether food is allergic, The present invention relates to a method for judging whether or not an allergen is caused by a user's ingestion.

Food allergy refers to the excessive immune response of a human being to a specific allergen of a food when a particular person ingests harmless food to a normal person. Although a small number of people have food allergies, they can be threatened by severe allergic life. Therefore, in terms of food safety, analyzing foods that cause allergies has become a very important issue.

There is no specific way to prevent and treat food allergies, and the only way to prevent them is to have an accurate labeling system for allergenic foods and to avoid susceptible consumers from consuming the food. This should be applied not only to the food itself but also to processed foods manufactured and processed as raw materials.

On the other hand, the content shown in the present foodstuff is produced by using the same in the manufacturing and packaging facilities for the foods produced using the raw materials and specific raw materials. In this case, only the name of each raw material and the content of each ingredient contained in the food are simply displayed, and the content of allergen causing allergen in the food is not described separately.

If the allergen content of the individual is not above the threshold value, the allergic reaction does not occur, which is not a problem for the food. However, since the content of the allergen is analyzed and the content of the allergen is not indicated separately, There are a lot of difficulties with.

Also, for the food concerned, there may be differences in the allergen content in the raw material for each batch in the production process. However, with regard to this difference, There is a problem that the range of choices for the preferred foods or preferences is limited for consumers.

Korean Patent No. 10-0799292 (January 23, 2008)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems occurring in the prior art, and it is an object of the present invention to provide a method and apparatus for receiving allergen content of food by scanning an identification code attached to a food using a user terminal, There is a purpose in providing a method.

It is another object of the present invention to provide a user with an intake amount of a specific food or a substitute food in order to prevent a user from causing allergy to a specific food.

According to another aspect of the present invention, there is provided a method of controlling a food product, the method comprising the steps of: receiving basic information about a user's ingestion of the user terminal; scanning the identification code assigned to the food by the user terminal; the method comprising the steps of: transmitting a food information request message for food information including allergen content to a user terminal, receiving the arrangement information of the food and the allergen content from the server, And determining whether the allergen is induced by using the basic information of the user, the arrangement information of the food, and the allergen content, wherein the food information is independent of the allergen contents of the different foods of the same food .

The method for determining whether food allergy has occurred according to the present invention is characterized in that the step of receiving and storing the basic information of the user comprises the steps of receiving the user's body information, And receiving the fast food information of the user according to the symptom information.

In the method for determining the induction of food allergy according to the present invention, the identification code may include a batch number or may be matched with a batch number stored in the server.

The method of claim 1, wherein the food information comprises information about a food allergy produced in each batch during the production of the food in the database of the server before the food information request message is transmitted to the server, The food is analyzed to extract the allergen content of the food, and the extracted allergen content is previously stored for each of the batches.

In the method of judging whether or not an allergen has been induced in a food according to the present invention, the step of judging whether or not the allergen has been induced is a step of summing the allergen contents of the food and judging that the allergen is caused when the total amount of the food is equal to or higher than a reference value set according to the basic information inputted by the user .

The method according to the present invention may further include the step of determining whether the allergen is caused by the user if the amount of intake of the user is not input to the user terminal, And provides the minimum intake amount of the food that does not cause allergy to the user by using the allergen content.

The method according to the present invention for determining whether or not an allergen has been induced in a food product comprises the steps of: Transmitting the information request message to the server, and receiving the alternative food information from the server.

The method according to the present invention is characterized in that the substitute food information includes at least one of a first substitute food containing no allergen causing the allergen of the user or an allergen causing allergen of the user 0 < / RTI > and less than the threshold value.

The method according to the present invention may further include the step of the user terminal receiving a symptom after ingestion of food by the user, wherein the user terminal receives the user's symptoms after ingestion of food And the reference value for determining whether the allergen has been induced is updated.

In addition, the present invention provides a method for processing food information, the method comprising: storing a food information containing an allergen content by batch of food in a database (DB) Extracting from the server the arrangement information and the allergen content of the food that matches the identification code included in the food information request message among the food information stored in the database; And transmitting information and an allergen content to the user terminal so as to induce the user terminal to judge whether or not allergen is induced, wherein the food information is characterized in that the allergen contents of the different foods are independent of each other .

In the method for determining allergen induction of food according to the present invention, the food information may be obtained by extracting the allergen content of the food by analyzing the food produced in each batch during the production of the food in the database, And the extracted allergen content is previously stored for each of the above-mentioned batches.

In the method for determining the allergen induction of food according to the present invention, in the step of extracting the allergen content contained in the food information, if the batch number is not included in the identification code, Extracting a batch number in the database using an identification code of the message, and extracting the allergen content corresponding to the batch number.

In the method for determining the allergen induction of food according to the present invention, in the step of extracting the allergen content contained in the food information, when the batch number is included in the identification code, Extracting the batch number from the identification code, and extracting the allergen content in the database matching the batch number.

A method for determining whether a food is caused by an allergen according to the present invention, the method comprising the steps of: the server receiving a substitute food information request message for substitute food information capable of replacing the food from the user terminal; Extracting the substitute food information that replaces the food using the food group and the food name stored in the database, and transmitting the substitute food information to the user terminal by the server.

The method according to the present invention is characterized in that the substitute food information includes at least one of a first substitute food containing no allergen causing the allergen of the user or an allergen causing allergen of the user 0 < / RTI > and less than the threshold value.

According to the method of determining the allergen induction of the food according to the present invention having the above-described structure, by receiving the allergen content for each batch of food by scanning the identification code attached to the food using the user terminal, Thereby providing a method of judging whether or not it is induced.

It also has the effect of providing a user with an intake of a specific food or a substitute food in order to prevent the user from causing allergy to the specific food.

1 is a block diagram of an apparatus for determining the induction of food allergy according to an embodiment of the present invention.
2 is a flowchart illustrating a method for determining the induction of food allergy according to an embodiment of the present invention.
FIG. 3 is a flowchart illustrating a method for determining the induction of food allergy according to another embodiment of the present invention.
FIG. 4 is a diagram illustrating extraction of allergen contents by batch in a server using a food information request message according to an embodiment of the present invention. FIG.
FIG. 5 is a diagram illustrating extraction of allergen contents by batch in a server using a food information request message according to another embodiment of the present invention. FIG.
FIG. 6 is a diagram illustrating a substitute food extraction in a server using a substitute food information request message according to an embodiment of the present invention.

The present invention may have various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Before describing the present invention in detail, the features of the present invention will be described first. The present invention is characterized in that the user is provided with an allergen content for each batch of food that has been scanned with an identification code using a user terminal to determine whether the allergen has been induced.

That is, in the present invention, the food produced by each batch during the production process for food is analyzed to extract the allergen content of the food, and the extracted allergen content is stored in the server for each batch. Therefore, in the present invention, when the batch numbers of the same foods are different from each other during the production process, the contained allergen content may be different. For example, the allergen content may be different depending on the date of supply of raw materials, seasonal changes, change of origin, etc., depending on the batch number.

Also, by manufacturing or packing the food to be identified by the user in the manufacturing facility or the packaging facility that produced the food containing other raw materials in the production process, the existing allergen content may be included, so that the allergen content This can be different.

Accordingly, the present invention provides a method for providing or determining existing allergy information through an approach to the problem that the allergen contents are different from each other according to the placement information even among the same foods as described above, and a method for determining whether or not allergen induction is performed by another method .

Hereinafter, an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 is a block diagram of an apparatus for determining the induction of food allergy according to an embodiment of the present invention. Referring to FIG. 1, the present invention can confirm that the user terminal 100 and the server 200 are used to determine whether food allergy has been induced.

The user terminal 100 includes an input unit 110, a communication unit 120, a control unit 130, and a display unit 140. The input unit 110 receives information input by a user using the user terminal 100. Here, the input unit 110 may receive various data input by a user and identification codes input through a scan.

The communication unit 120 can transmit and receive data and messages between the user terminal 100 and the server 200 using wireless communication. For example, the communication unit 120 may use various methods such as RFID, WiFi, LTE, Zigbee, Bluetooth and UWB as a wireless communication method.

The control unit 130 determines whether the user is allergic using the information input by the user from the input unit 110 and the information received from the communication unit 120. Also, the control unit 130 transmits the determination result of whether or not the user is allergic to the display unit 140. The display unit 140 displays the allergen induced by the control unit 130 so that the user can check whether the allergen is induced.

The server 200 can store the allergen content in a separate database DB in which the producers are mutually independent for different batches of the same food in the food production process.

As described above, an apparatus for determining whether a user has induced allergies according to an embodiment of the present invention has been described. Next, a method for determining whether or not allergens are induced by using the above apparatus will be described.

2 is a flowchart illustrating a method for determining the induction of food allergy according to an embodiment of the present invention. Referring to FIG. 2, the user inputs basic information about the user's ingestion to the input unit 110 of the user terminal 100 (S10). Here, the basic information may include user's body information, symptom information experienced by the user about the specific food, and fast food information of the user according to experienced symptom information.

In particular, the user's body information may include information indicating the physical condition such as date of birth, sex, height, and weight, and the symptom information may include abnormal symptoms such as urticaria, vomiting, cough, It means the experience that has been repeated more than once. Also, fast food information means information about various fast foods including fast food such as eggs, milk, soybean, wheat, peanuts and other nuts in accordance with symptoms experienced by the user through symptom information.

On the other hand, in the server 200, the producer stores the food information including the allergen content for each batch of food in the database of the server 200 (S20). Herein, the food information refers to information obtained by extracting the allergen content of the food by analyzing the food produced for each batch in the production process of the food in the database of the server 200, and storing the extracted allergen content for each batch .

After the basic information input by the user is completed, the user terminal 100 scans the identification code of the food to be purchased or confirmed by the user using the input unit 110 of the user terminal 100 (S30). The identification code received by the user terminal 100 may include the batch number of the food or may be matched with the batch number stored in the server 200. [

Next, the food information request message for the food information including the allergen content for each batch of food is transmitted to the server 200 using the identification code scanned by the communication unit 120 of the user terminal 100 (S40) When the server 200 receives the food information request message from the user terminal 100, the server 200 extracts the food arrangement information and the allergen content matching the identification code included in the food information request message among the food information stored in the database (S50).

Herein, the process of extracting the arrangement information in the database and the allergen content of the server 200 will be described in more detail with reference to FIG. 4 and FIG.

FIG. 4 is a diagram illustrating extraction of an allergen content for each batch in a server using a food information request message according to an embodiment of the present invention. FIG. 5 is a flowchart illustrating a method of extracting allergen contents in a server using a food information request message according to another embodiment of the present invention. FIG. 5 is a diagram showing extraction of allergen content by batch. FIG.

4, when the batch number is not included in the identification code of the food information request message received by the server 200, the identification code included in the database is matched with the identification code included in the food information request message, Extract the number. In FIG. 4, it can be confirmed that the batch number is 'A' through identification code matching.

Next, when the extraction of the batch number of the food is completed, the arrangement information of the food scanned by the user to the user terminal 100 and the allergen content can be extracted by extracting the allergen content matching the batch number.

Next, another method of extracting the allergen content by batch in the database of the server 200 will be described with reference to FIG. Referring to FIG. 5, if the batch number is included in the identification code of the food information request message received by the server 200, the batch number is first extracted in the identification code. In FIG. 5, it is confirmed that the extracted batch number is 'B'.

Next, the batch number extracted in the food information request message is matched with the batch number stored in the database of the server 200, so that the batch information and the allergen content can be finally extracted.

Returning to FIG. 2, the process of extracting food information from the database (S50) will be described.

The arrangement information of the extracted food and the allergen content are transmitted from the server 200 to the user terminal 100 again (S60). The user terminal 100 receiving the food arrangement information and the allergen content from the server 200 can use the basic information of the user inputted to the input unit 110 and the arrangement information of the food received from the server 200 and the allergen content The control unit 130 determines whether allergen has been induced (S70).

Here, for example, a method for determining whether or not an allergen has been induced will be described. First, a user inputs basic information to the user terminal 100. In this embodiment, the basic information to be input is shown in Table 1 as a method for determining whether the parent causes allergy to the child.

turn Basic information you enter One Date of birth of the child 2 Sex of a child 3 Are you diagnosed with food allergy and fasting? 4 Have you experienced symptoms of urticaria, vomiting, coughing, and difficulty breathing more than once within 2 hours of eating certain foods? 5 Have you experienced a shock reaction to certain foods? 6 Has your child been treated for asthma?

In the case of negative results in the case of No.5 and 6, positive results were obtained for the basic information inputted as shown in Table 1 and classified into A in Table 2 which is the reference value of the allergen content, In the case of positive, it is classified into B in Table 2 which shows the reference value of the allergen content. Table 2 shows the standard values of allergen contents for eggs, milk, soybean, wheat, and groundwater (milk, soybean, wheat, ground 50g)

Food name A B egg Less than 30 mg Less than 25 mg milk Less than 100 mg Less than 25 mg Big head Less than 250 mg Less than 25 mg wheat Less than 250 mg Less than 25 mg peanut Less than 250 mg Less than 25 mg

In the case of a child who has been diagnosed with food allergies and is fasting, but has not received any shock or asthma treatment, he or she has 30 mg, 100 mg, or 250 mg for egg, milk, soybean, Based on the reference value, it is possible to judge whether or not allergen is caused when the food is consumed.

Figure 112015077129725-pat00001

Specifically, as shown in Equation (1), the unit of milligram (mg), which is finally calculated by multiplying the gram (g) unit Y value of the food packaged in the 'X' The 'Z' value can be compared with the reference value in Table 2 to determine whether allergy has occurred.

More specifically, assuming that the child is egg A in Table 2 and the egg set by the producer is 0.7 ppm and 20 g, when the child consumes two eggs, it is confirmed that the allergen content of 28 mg is included in Equation 1 . Here, 28 mg of egg allergen content is less than 30 mg of egg set value in Table 2, so that it can be confirmed that allergen is not induced when two eggs are consumed.

In addition, the allergen induction can be determined as the allergen induction even if the allergen content of the food is added up to the reference value or more, which is set according to the basic information inputted by the user. When the user's intakes are not input to the user terminal 100 when the allergen induction is determined, allergen is induced to the user by using the basic information inputted by the user and the allergen content of the food received from the server 200 So that a minimum intake of food can be provided.

Next, the user terminal 100 determines whether the food allergen has been induced, and then receives the symptoms of food intake after the user consumes the food (S80). According to the result of the allergen induction in the user terminal 100, it is confirmed that there is no abnormality. Since the specific symptom may occur although the food is consumed, the symptoms occurring after the ingestion of the food are input to the user terminal 100.

After receiving the symptoms occurring after food consumption, the user terminal 100 updates the reference value for determining allergy induction (S90). Although the reference value is set using the user's basic information, food arrangement information, and allergen content, it is determined that the reference value is applied to the user, and the reference value is updated.

As described above, the method of judging the induction of food allergy according to one embodiment has been described. Next, with reference to FIG. 3, a method for determining allergen induction of food according to another embodiment will be described.

FIG. 3 is a flowchart illustrating a method for determining allergen induction of food according to another embodiment of the present invention. Referring to FIG. 3, steps up to step S70 for determining whether allergen has been induced are the same as in FIG. Therefore, the description of the contents overlapping with FIG. 2 will be omitted.

In FIG. 3, when it is determined that the allergen has been induced, the user terminal 100 sends a substitute food information request message to the server 200 for substitute food information, (S100).

Here, the substitute food information is information on whether the first alternative food or substitute food information that does not include the allergen content dl causing the allergy of the user is included in the second alternative food in which the allergen content of the user is greater than 0 and less than the threshold Means at least one or more.

Next, when the server 200 requests the substitute food request message from the user terminal 100, substitute food information is extracted using the food group and the food name stored in the database of the server 200 (S110). A method of extracting the alternative food information will be described in detail with reference to FIG.

FIG. 6 is a diagram illustrating a substitute food extraction in a server using a substitute food information request message according to an embodiment of the present invention. Referring to FIG. 6, in the database of the server 200, alternative food information composed of foods and food names is stored. For example, the food names 'A', 'B', and 'C' are included in the food category 'Kugi'. Accordingly, the user can scan the food items included in the alternative food request message received from the user terminal 100 and extract the substitute food from the same foods.

In addition, the substitute food extracts at least one of the above-mentioned first substitute food or the second substitute food in the same foods. For example, there is 'A' food and 'C' food in the same foodstuff for the 'B' food scanned by the user.

Here, the 'A' food contains no allergen content that causes allergenicity of the user, and the 'C' food contains allergen content exceeding zero and below the threshold value. This can be extracted from the food information in the database for comparison and grasp.

Next, either 'A' or 'C' is selected as a substitute food according to the user setting. A plurality of the same food group can be extracted as the alternative food.

3, when the alternative food information extraction is completed, the server 200 transmits the alternative food information to the user terminal 100 (S120). The user can confirm the substitute food using the substitute food information received by the user terminal 100. [

The embodiments of the present invention described in the present specification and the configurations shown in the drawings relate to the most preferred embodiments of the present invention and are not intended to encompass all of the technical ideas of the present invention so that various equivalents It should be understood that water and variations may be present. Therefore, it is to be understood that the present invention is not limited to the above-described embodiments, and that various modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. , Such changes shall be within the scope of the claims set forth in the claims.

100: user terminal
110: input unit
120:
130:
140:
200: Server

Claims (16)

Receiving basic information about a user's ingestion by a user terminal;
The user terminal scans the identification code assigned to the food and transmits a food information request message for food information including the allergen content of each batch of the food to the server using the identification code ;
The user terminal receiving the arrangement information and the allergen content of the food from the server; And
Determining whether the user terminal is allergic using the basic information of the user, the arrangement information of the food, and the allergen content,
The food information may include:
Wherein the allergen contents are independent of each other in different batches of the same food, and are stored in advance in the database of the server for each batch during the production of the food. The method of claim 1, wherein
Wherein the step of receiving and storing the basic information of the user comprises:
Receiving the user's body information;
Receiving symptom information experienced by the user on the specific food; And
And receiving the fast food information of the user according to the symptom information. The method according to claim 1,
Wherein the identification code comprises:
Wherein the information includes a batch number or a batch number stored in the server. The method according to claim 1,
The food information may include:
Extracting the allergen content of the food by analyzing the food produced for each batch in the production process of the food in the database of the server before transmitting the food information request message to the server, Wherein the food is pre-stored for each batch. The method according to claim 1,
The method of claim 1,
Wherein the allergen content of the food is summed up, and when the total amount of the food is equal to or greater than a reference value set in accordance with the basic information input by the user, the allergen is judged as allergen induction. The method according to claim 1,
The method of claim 1,
And provides the minimum intake amount of the food that does not cause allergy to the user by using the basic information inputted by the user and the allergen content of the food when the user's intake amount is not input to the user terminal A method for determining whether a food is allergic. The method according to claim 1,
If it is determined that the allergen is caused,
Transmitting a substitute food information request message for substitute food information that the user terminal can replace the food to the server; And
Further comprising the step of the user terminal receiving the alternative food information from the server. 8. The method of claim 7,
Wherein the substitute food information comprises:
A first alternative food which does not contain any allergen content causing the user's allergy or a second alternative food which contains allergen content exceeding 0 and less than the threshold value which causes allergy of the user A method for determining whether a food is caused by allergies. The method according to claim 1,
Wherein the user terminal receives a user's symptom after food ingestion,
Wherein the user terminal receives a symptom of food intake after the user and updates a reference value for determining whether the allergen has been induced. The server storing food information including an allergen content by batch of foods in a database (DB);
The server receiving a food information request message for the food information from a user terminal;
Extracting the food arrangement information and the allergen content matching with the identification code included in the food information request message among the food information stored in the database by the server; And
And inducing the user terminal to determine whether the allergen is caused by transmitting the arrangement information and the allergen content of the food to the user terminal,
The food information may include:
Characterized in that the allergen contents are independent of each other in different batches of the same food and are stored for each batch in the production process of the food. 11. The method of claim 10,
The food information may include:
Wherein the allergen content of the food is analyzed by analyzing the food produced for each batch in the production process of the food in the database, and the extracted allergen content is stored in advance for each of the batches. How to Determine Whether Induced. 11. The method of claim 10,
Wherein the step of extracting the allergen content included in the food information comprises:
Extracting a batch number from the database using the identification code of the food information request message received by the server when the batch number is not included in the identification code; And
And extracting the allergen content corresponding to the batch number. ≪ Desc / Clms Page number 24 > 11. The method of claim 10,
The step of extracting the allergen content contained in the food information includes:
Extracting a batch number from an identification code of the food information request message received by the server when the batch number is included in the identification code; And
And extracting the allergen content in the database matching the batch number. ≪ RTI ID = 0.0 > 11. < / RTI > 11. The method of claim 10,
The server receiving a substitute food information request message for substitute food information capable of replacing the food from the user terminal;
Extracting the substitute food information replacing the food using the food group and the food name stored in the database by the server; And
And transmitting the alternative food information to the user terminal by the server. 15. The method of claim 14,
Wherein the substitute food information comprises:
A first alternative food which does not contain any allergen content causing the user's allergy or a second alternative food which contains allergen content exceeding 0 and less than the threshold value which causes allergy of the user A method for determining whether a food is caused by allergies. delete
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