KR20150003733A - Transformation system for optimization of nutritional substances at consumption - Google Patents

Abstract

Obtain information about the desired properties, including the nutrient ingredients to be converted, the desired conversion, and the nutritional content of the converted nutrient, and, after the nutritional product is prepared for consumption, Are disclosed herein in a transformation system for dynamically modifying the transformation in response to this information to optimize sensory or aesthetic values.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a system for optimizing nutrients during consumption,

The present invention relates to the transformation of nutrients in relation to the collection, transmission and utilization of information about sources of nutritional substances and conservation and transformation information. In particular, the conversion of the nutrients according to the invention results in a nutrient product, in which the various constituent nutrients exhibit optimal nutritional, organoleptic or aesthetic properties targeted by the conversion of the nutrient It will be conditioned quickly and easily for consumption to acquire.

This application is a continuation-in-part of U. S. Provisional Application No. < RTI ID = 0.0 > No. < / RTI > 61 / 608,496. This application claims the benefit of U.S. Provisional Application Nos. No. 13 / 485,863, filed July 27, 13 / 560,965, filed November 21, 2012; 13 / 684,113, which is incorporated by reference herein in its entirety. 13 / 485,863, filed April 16, 2012, which is incorporated herein by reference in its entirety. 61 / 624,992, filed April 16, 2012; 61 / 625,002 filed April 16, 2012; 61 / 625,010, each of which is incorporated herein by reference in its entirety.

Nutritional substances are traditionally grown (plants), reared (animals) or synthesized (synthetic compounds). In addition, nutrients can be found in wild, uncultivated forms that can be collected or collected. People and founders who collect nutrients generally acquire and / or generate information about their sources of origin, history, calorie content and / or nutritional content, but they do not provide such information to people who use their products It is common not to communicate together. One reason is that the nutrient industry tends to behave similarly to the "silo" industry. Each group within the food and beverage industry: producers, packers, processors, distributors, retailers, and preparers work individually and do not share any information among themselves, Or rarely share information. It is not uncommon for consumers to access information about the generation and / or origin, preservation, processing, preparation, or consumption of nutrients, and there is little trace of such information. Food and beverage industry - It would be desirable to have such information available to consumers of nutrients as well as to all workers in the nutrient supply system.

Although the nutrient supply system has worked for the past 50 years to increase the caloric content of produced nutrients (which helped to reduce hunger in developing countries, leading to obesity and other problems in developed countries) Maintaining or increasing the nutritional content of these foods has a lower priority and is performed in a synthetic manner. Calorie content is about energy in nutrients, usually measured in calories. Caloric content may be expressed as sugar and / or carbohydrates in the nutrients. The nutritional content of the foods and beverages used here is also referred to herein as the nutritional value and relates to the non-caloric content of these nutrients beneficial to organisms consuming these nutrients. For example, the nutritional content of a nutrient may include vitamins, minerals, proteins, and other non-caloric ingredients that are essential or at least beneficial to an organism that consumes the nutrients.

Although consumer organizations, health organizations and the general public are more interested in the nutritional content of foods and drinks these days, the food and beverage industry is slow to respond to this interest. One reason for this is that the food and beverage industry is concerned with people who produce nutrients, those who preserve and transport nutrients, those who convert nutrients, and those who ultimately prepare those nutrients for consumption by consumers Because there is no control of nutritional content or a wide range of control systems because they act as silos of silkworms, producers, conservators, transducers, and conditioners update the labeling of nutrient content There is no practical way. Because each of these silo industries will be able to maintain or increase the nutritional content of the foods and beverages they handle, each silo industry will have limited information on the nutrients they receive and the nutrients they pass through It only has control.

Because consumers have a better understanding of their needs for nutrients with higher nutritional content, they may find that the food and beverage industry has information about source, production and other origin information on nutrients Of course, we will start asking for a minimum amount of information about products that contain higher nutritional content, and / or the nutritional content of such products. In fact, consumers are already willing to pay higher prices for such high nutritional content. You can see this in a high-end grocery store that offers organic, minimally processed, fresh, and non-defective nutrients. In addition, as societies and governments seek to improve the health of their members and lower the cost of maintaining health, the nutritional content of nutrients handled by the food and beverage industry is tracked, maintained, and / or increased Incentives and / or instructions will be given to the food and beverage industry to ensure that To ensure that nutritional content can be managed throughout the entire cycle from production to consumption in order to maintain or increase the nutritional content of the products of the food and beverage industry, not only within the food and beverage industry silos but also within the industry- There will be a need for To manage the nutritional content of nutrients throughout the entire cycle, from production to consumption, the nutrient industry identifies, tracks, measures, estimates, conserves, transforms, Condition, and record of the results. Measuring, evaluating and tracking changes in the nutritional content of nutrients from production to consumption is particularly important. This information is used not only to be used by consumers in selecting specific nutrients to consume, but also to create, preserve, convert, and control nutrients to make decisions about how to produce, process, And may be used by other food and beverage industries as well. In addition, those who sell nutrients to consumers, such as restaurants and grocery stores, will be able to communicate their qualitative knowledge of the nutrients in an effort to market and place their nutritional products . Also, if changes to particular nutritional, organoleptic, or aesthetic values are found to be desirable, the factors that determine the price of the nutrient may be their values. For example, if the desired value is maintained, improved, or minimally reduced, it may be marketed as a premium product. In addition, in order to update the labeling content to reflect the most recent information about the nutrients, the producers, preservatives, transducers, and conditioners of the nutrients are used to determine the nutrients It will provide consumers with the information consumers need in order to make informed decisions. Such information updates may include nutritional, sensory, or aesthetic values of the nutrient material, and may further include information about the source, origin, and other origin information for the nutrient material.

For example, in general, growers of sweet corn will only provide their type and grade of corn as basic information to the packer, who will preserve the corn for use in ready-to-eat foods Send it to the creator. The packer will be able to tell the producer that the corn is frozen in grains of sweet corn. The manufacturer will provide the consumer with only basic instructions on how to cook or reheat the instant food in a microwave oven, toaster oven, or a traditional oven, and will provide a whole kernel corn of the various items It will only inform consumers that food is included. Finally, the consumer of the food is likely to maintain his opinion on the quality of the food himself if the food is not a particularly bad experience, and if it is a bad experience, You will be able to contact the support program. Information about the nutritional content of the instant food is not conveyed to the consumer at all or at all. The consumer will be able to make changes to the nutritional content of the sweet corn (usually reduced, but maintained or even improved) from production, processing, packaging, cooking, preservation and, ultimately, I do not know anything about it in essence. The consumer may even be aware that changes in information about the nutritional, sensual or aesthetic values of the nutrient material or changes in the information about the source, Or it is unlikely that the conditioners will know about the possible changes to the labeling content. If delivered, such changes to the labeling content could affect the consumer's purchase preference or consumption preference. Also, if communicated, such changes to the labeling content may affect the health, safety and well-being of the consumer. It is also clear that such changes will be best delivered quickly and will be easily utilized by consumers.

Consumers' needs are changing because consumers are demanding more healthy foods such as "organic foods". Consumers are also asking for more information about the nutrients they consume, such as allergen-inducing substances or certain characteristics related to indigestion, as well as specific characteristics related to nutritional content. Certain consumers need to avoid nutrients, including, for example, lactose, gluten, nuts, pigments, and the like. However, in the conventional example, the producer of the instant food has little information to share, other than the source of the elements of the instant food and the processing steps in preparing the food. Generally, the manufacturer of the instant food is not aware of the nutritional content, sensory state and aesthetic state of the product after the consumer has reheated or cooked the product, can not anticipate changes to these properties, It is also not possible to inform consumers of this information in order to be able to better meet their needs. For example, a consumer may wish to determine whether any desired sensory characteristics or values of the cereal in the instant food after cooking or reheating, what nutritional content or values desired, or which portion of the desired aesthetic characteristics or values remain, You may want to know the changes in values, desired sensual characteristics or values, or desired aesthetic properties or values (usually degraded, but maintained or even improved). There is a need to preserve, measure, estimate, store, and / or transmit information about such nutritional, sensual, and aesthetic values, including changes in such values, through the nutrient supply system. Given the opportunity and system to receive and process real-time consumer feedback and updates on nutritional, sensual, and / or aesthetic values of nutrients, consumers can even purchase and / Or to update dynamic information about the nutrients that have been prepared so that the information is available and useful to others in the nutrient supply system.

Calories and nutritional content for prepared foods given to consumers are often minimal. For example, when sugar is on the list of ingredients, the consumer usually puts some information about the source of the sugar that could come from a variety of sugarcane, sugar beets, or grains, which would affect the nutritional content of the food Is received. Conversely, some of the nutritional information provided to consumers is so detailed that the consumer may have little to do with it. For example, the following are ingredients from nutritional labels on consumer products: Vitamin A - 355 IU 7%, E 0.8 mg 4%, K 0.5 mcg, 1%, Tyamine 0.6 mg 43%, riboflavin 0.3 mg 20% Niacin 6.0 mg 30%, B6 1.0 mg 52%, polyether 31.5 mcg 8%, Pandosenic 7%; Inorganic Calcium 11.6%, Ferrous 4.5mg 25%, Phosphorus 349mg 35%, Potassium 476mg 14%, Sodium 58.1mg 2%, Zinc 3.7mg 24%, Copper 0.5mg 26%, Magnesium 0.8mg 40%, Selenium 25.7 mcg 37%; 123 g of carbohydrate, 12.1 g of dietary fiber, 7.9 g of saturated fat, 2,1 g of monounsaturated fat, 3.6 g of polyunsaturated fat, 108 g of omega 3 fatty acid, 3481 of omega 6 fatty acid, 2.0 g of ash and 17.2 g of water. (% = Daily intake value). It is necessary to provide information on nutrients in a meaningful way. Such information needs to be presented in a way that meets the specific needs of a particular consumer. For example, consumers with a history of diabetes mellitus will want to track specific information about the nutritional values associated with the sugars and other nutrients in the foods they consume and their beverages, and the changes in these values Tools for quickly displaying or estimating these changes in a way that is known or retrospective, current, or anticipated, or even tools for reporting these changes, or feelings of these changes, in real time You will benefit from having more.

Indeed, each silo in the food and beverage industry internally generates and tracks some information about their products, including calorie and nutrition information. For example, grain farmers know seed variety, soil conditions, water sources, used fertilizers and pesticides, and can measure calorie and nutritional content when producing. The packer of the grain knows when it has been harvested, how it has been shipped to the packaging plant, how it has been preserved and packed before delivery to the convenience food manufacturer, when it has been shipped to the manufacturer, Know if degradation has occurred. The manufacturer knows the source of each element of the instant food, including subsequent cooking, when it was processed, and how it was preserved and packaged for the consumer. Such a manufacturer is not only aware of the deterioration in calorie and nutritional content, but the manufacturer can change its processing and post-processing preservation to minimize nutritional content. The preparation of these nutrients for consumption may also reduce the nutritional content of nutrients. Finally, the consumer knows how he prepared the food, added some spices, and whether he had tasted it.

If there is a mechanism for sharing this information, the quality of nutrients, including calories and nutritional, sensual, and aesthetic values, will be maintained and improved. Consumers will be better informed about the nutrients they choose and consume over their lifetime from generation to consumption, including the state of the nutrients and changes in their state. The efficiency and cost effectiveness of nutrients could also be improved. Feedback within the entire chain, from the constructor to the consumer, could provide a closed-loop system that could improve quality (flavor, appearance, and calories and nutritional content), efficiency, value and benefits. For example, in the milk supply chain, at least 10% of the milk produced is wasted due to safety margin times included in the product shelf life date. Using more precise tracking information, measured quality (including nutritional content) information, and historical environmental information could substantially reduce such waste. Collecting, preserving, measuring and / or tracking information on nutrients in the nutrient supply system will enable the necessary responsibilities. There will be no hiding.

Because consumers are asking for more information about what they consume, they are asking for products that have higher, better nutritional content and better nutritional requirements that are more closely matched, and that their specific You will like nutritional products to actually meet nutritional requirements. While food stores, restaurants, and both those who process and sell food and beverages will be able to obtain some information from current nutrient tracking systems such as labels, these present systems provide only limited information .

Traditional food processors bring nutrients from producers and turn them into consumptions by consumers. They have some knowledge of the nutrients they purchase and make such choices to meet their needs, but usually they do not pass that information on to consumers, Nor does it alter the way in which nutrients are converted based on the history or current state of the nutrient.

Consumers of nutritional materials may have options such as how to prepare the nutrients they have obtained from the store, different cooking devices such as microwave ovens, traditional ovens, and / or options with limited taste preferences such as crispness or softness It is given at this time. However, if the consumer wishes to prepare a particular cooking, it is of course necessary to prepare the recipes themselves, including which cooking tools need to be used, and they must acquire all suitable materials themselves. In addition, the consumer has no way of knowing the current state or history of the nutrients obtained to prepare the desired cooking. Furthermore, the consumer has no way of knowing how to change or change the conditioning process in order to obtain the desired nutritional, sensual and aesthetic properties after preparation.

An important issue in generating, preserving, converting, controlling, and consuming nutrients is the changes that occur in nutrients due to a variety of internal and external factors. Since nutrients are composed of biological, organic, and / or chemical compounds, they are usually susceptible to degradation. This degradation usually reduces the nutritional, sensual, and / or aesthetic values of nutrients. Although this is not always true, it is best that nutrients are consumed at the time they are created. However, it is not impossible, but at least inconvenient, to enable nutrients to be consumed on farms, slaughterhouses, fisheries, or food processing plants. Currently, the food and beverage industry attempts to minimize the loss of nutritional value (sometimes through the use of additives or preservatives) and / or attempts to conceal the loss of this nutritional value to consumers.

In general, the examples herein of some conventional or related systems and their associated limitations are not intended to be illustrative, and not exclusive. Other limitations of existing or conventional systems will be apparent to those of ordinary skill in the art to which the present invention is directed, taking into account the following detailed description.

It is an object of the present invention to ensure that the transducer of the nutrient material maintains the generation and / or preservation information on the components of the transformed nutrient.

It is a further object of the present invention to allow the transducer of the nutrient material to maintain and / or store information about the components of the transformed nutrient and to provide additional information about the transformation.

It is an object of the present invention to allow transducers of nutrients to maintain production and / or packaging information for the components of the transformed nutrients.

It is another object of the present invention to allow the transducer of the nutrient material to maintain production and / or packaging information for the ingredients of the transformed nutrient and to provide additional information about the transformation.

It is a further object of the present invention to provide a method and a kit for preserving and / or improving the quality and / or nutritional value of a transformed nutrient in order to modify or adapt the conversion of the nutrient to minimize and / Information is utilized. In addition, such information may be used to automate the adaptation of the nutrient material to adaptively convert the nutrient, sensual, or aesthetic values and / or quality of the converted nutrient material to preserve and / or minimize degradation and / Lt; / RTI > system.

It is an object of the present invention to minimize and / or track the degradation of nutritional, sensory and / or aesthetic values of nutritional materials, and / or to allow the collection, storage, and / will be.

It is an object of the present invention to convert nutrients in order to produce a nutrient product for conditioning and consumption, in which case the various constituent nutrients are either individually or collectively converted and, in some cases, ; Individually or collectively, and in some cases require different packaging and storage conditions; And provided to consumers or conditioners in a format that allows unique preparation for individual nutritional products at the time of preparation to obtain optimized nutritional, sensual or aesthetic values that were targeted by the transducer at the time of conversion. The format, which enables unique preparation for individual nutritional products, is a nutritional, sensory, and / or nutritional formula that is modified in response to the conditioning parameters that are modified in response to the nutritional, sensory, or aesthetic state of the nutrient during conversion, Or conditioned by changes in the aesthetic state is a further object of the present invention.

The object of the present invention is to obtain information on the source, packaging and conversion of nutrients to provide to consumers.

Another object of the present invention is to obtain information on the source, packaging and conversion of nutrients, and conditioning of nutrients to provide to consumers.

It is a further object of the present invention to provide a method for the conversion of a nutrient product into an individual nutrient product at the time of preparation to obtain an optimized nutritional, sensual or aesthetic value, To retrieve and utilize the only preparation instructions in the system. In this way, post conditioning, the nutritional target of nutrition, nutritional, sensory or aesthetic values, responds to: post-preservation / post-conditioning goals. To achieve the specified nutritional, sensory or aesthetic values, Optimal nutritional, sensual or aesthetic state of matter; Post-conversion conservation followed by actual changes in nutritional, sensual, or aesthetic conditions; And in this case the conditioning is dynamically modified in response to the following: the conversion of the nutrient, sensory, or aesthetic state of the nutrient to its own nutrient, sensory or aesthetic state, Or an aesthetic condition; And real changes in the nutritional, sensual, or aesthetic conditions that follow their post-translational conservation, so that the targeted nutritional, sensual, or aesthetic values are obtained.

A further object of the present invention is to modify the regulation of nutrients according to the source, packaging and / or conversion information.

It is a further object of the present invention to use source, packaging and transformation information to appropriately select adjustment settings for a single adjustment device and / or multiple adjustment devices.

It is a further object of the present invention to select the adjustments settings for preferences or recommendations of the converter.

It is a further object of the present invention to provide a method of minimizing and / or tracking degradation of nutritional, sensory and / or aesthetic values of nutrients, including through preparation and consumption of nutrients and / Collect, store, and / or transmit data.

It is an object of the present invention to provide a method and system for conditioning a nutrient, sensory or aesthetic value of a nutrient to be achieved through conditioning, in order to obtain a target nutritional, sensual or aesthetic value through conditioning, . It is a further object of the present invention that the estimation is in response to changes in the nutritional, sensory or aesthetic state of the nutrient during transformation and in the nutritional, sensory or aesthetic state subsequent to its post conversion conservation.

A further object of the present invention is to modify the conditioning of said nutrients to achieve said target nutritional, sensory or aesthetic value of the controlled nutrient.

A further object of the present invention is to estimate the change in the nutritional, sensory or aesthetic value (DELTA N) of the nutrient to be controlled prior to conditioning and deliver the estimated change before and / or after conditioning.

It is a further object of the present invention to provide a method of reporting consumer reports on the observed or measured changes in nutritional, sensory and / or aesthetic values of nutrients that consumers have purchased, prepared or consumed, It is received and reflected through modification.

In an embodiment of the present invention, the transducer of nutrients obtains and transmits source and / or preservation information to be utilized by consumers and / or users of the transformed nutrients.

In another embodiment of the present invention, the transducer of nutrient material obtains and transmits information about the source and / or conservation information and the transformation to be utilized by consumers and / or users of the transformed nutrient.

In an embodiment of the present invention, the transducer of nutrients obtains and transmits source and / or packaging information to be utilized by consumers and / or users of the transformed nutrient.

In another embodiment of the invention, the transducer of nutrient material obtains and transmits information about the source and / or packaging information and the transformation to be utilized by consumers and / or users of the transformed nutrient.

In a further embodiment of the invention, source and / or packaging and / or preservation information is used by the transducer to adaptively convert nutrients, i. E. To modify or adapt the process for the conversion of nutrients Thereby preserving and / or minimizing the nutritional, sensory or aesthetic value and / or quality of the converted nutrient.

In another embodiment of the present invention, in order to adaptively convert the nutrients, i. E. To modify or adapt the process for the conversion of the nutrients, a source for multiple components of the nutrient being converted and / or Packaging and / or preservation information may be used to preserve and / or minimize degradation and / or enhance nutritional, sensory, or aesthetic value and / or quality of certain ingredients of the converted nutrient or of the converted nutrient .

In another embodiment of the present invention, source and / or packaging and / or preservation information for multiple components of the nutrient being converted are used to adaptively convert the nutrient, (Such as preserving and / or minimizing and / or improving degradation) nutritional, sensory, or aesthetic values and / or quality of certain ingredients of the converted nutrient or of the converted nutrient following conditioning In which case the value or quality is the target of the converter at the time of conversion.

In another embodiment of the present invention, in order to adaptively condition the transformed nutrient, sources and transforms for multiple components of the transformed nutrient material and post-transform packaging or conservation information are used, Or conditioning for the consumer to achieve the desired nutritional, sensual, or aesthetic value or quality of the particular nutrient of the controlled nutrient or of the controlled nutrient, in which case the said value or quality, The goal is to become.

In another embodiment of the present invention, the information referred to herein collectively and individually as ΔN, as information on changes in nutritional, sensory and / or aesthetic values of nutrients, is: Or collected or calculated or generated or estimated or displayed or determined; And / or transformed prior to and / or following conversion and / or tracked and / or transmitted and / or processed to minimize degradation of certain nutritional, sensory, and / or aesthetic values, Nutritional, sensual, and / or aesthetic values can be optimized. Nutritional, sensual, and / or a change in aesthetic value may not be issued, in which case ΔN will be zero. The change in nutritional, sensual, and / or aesthetic value may be degradation, in which case ΔN will be negative. The change in nutritional, sensual, and / or aesthetic value may be an improvement, in which case ΔN will be positive.

Embodiments of the present invention provide methods for generating, collecting, storing, transmitting, and / or processing information about nutrients to improve, maintain, or minimize nutritional, sensory, and / Lt; / RTI > In addition, the present invention provides such information for use by producers of nutrients, preservatives, transducers, conditioners, and consumers. The nutrition information generation, storage, and transmission system of the present invention is particularly useful for a nutritional supply system that minimizes the nutritional, sensory and / or aesthetic value degradation of nutrients and / It should be possible to improve the ability. The ultimate goal of the nutrient supply system is to minimize the deterioration of nutritional, sensual and / or aesthetic values, or to minimize the negative magnitude of DELTA N when it is related to DELTA N. However, the intermediate goal should be to provide users with meaningful information about the ΔN, in particular the degradation, which is a change in the nutritional, sensual and / or aesthetic values of the nutrients the consumers choose and consume, So that the desired information about extra nutritional, sensual, and / or aesthetic values can be confirmed using the DELTA N. Entities in the nutrient supply system that provide such information about nutrients, especially degradation, will be able to differentiate their products from entities that obscure and / or conceal such information. Additionally, such entities may include products that maintain nutritional, sensual, and / or aesthetic values of the product, or provide more complete information about the ΔN, which are changes in the product's nutritional, sensory, and / To be able to impose a premium on.

In an embodiment of the invention, the information relating to the source, packaging and conversion information of the nutrients and / or the constituents of the nutrient thereof prior to and / Lt; / RTI >

In another embodiment of the present invention, the information related to or determined from the source, packaging, transformation, and post-conversion conservation information of the nutrients or constituent nutrients of the nutrient is determined by the transducer of the nutrient Post conditioning is used to condition the nutrient to optimize nutritional, sensual, or aesthetic values. The targeted nutritional, sensory or aesthetic values may be used to improve the perceived quality of the controlled nutrient or to enhance, preserve, or minimize the deterioration of the desired nutritional, sensory or aesthetic characteristics of the nutrient You can do it.

In an embodiment of the present invention, information about changes in nutritional, sensory, or aesthetic properties of nutrients and / or nutrients that result from the proposed modulation of nutrients may be obtained from the nutrient And / or < / RTI >

In a further embodiment of the present invention, one or more regulating devices are adapted to control the nutrient and / or the information of the nutritional material related to, or determined from, the source, Used to modify.

In a further embodiment of the invention, in order to modify the conditioning of the nutrient to obtain target nutritional, sensory or aesthetic values determined or targeted by the transducer during the conversion, the one or more conditioning devices may comprise nutrients And / or using information determined from or related to the source, packaging and / or conversion information of the constituent nutrients of the nutrient material, wherein the modified conditioning is carried out in the nutrient, sensory, Or a change in nutritional, sensual, or aesthetic conditions leading to an aesthetic state and its post conversion preservation.

In another embodiment of the present invention, information about a consumer's needs or preferences is used by the conditioning device in preparing the nutrient material to determine target nutritional, sensual, or aesthetic values.

In a further embodiment of the present invention, external recipe information is used by the regulator to modify the control of the nutrient. The external recipe information may be provided by a transducer of the nutrient material, which may be the case where the transducer has chosen to optimize the particular nutritional, sensory or aesthetic values of its choice. In such a case, the transducer, knowing the source, the transformation, and the subsequent ΔN information about the transformed packaged nutrient, is able to determine the actual conservation ΔN and / or the ΔN and / or ΔN in order to optimize the selected nutritional, sensory or aesthetic values following conservation and conditioning We can recommend conditioning parameters that take into account the conditioning ΔN.

In another embodiment of the present invention, information regarding changes in nutritional, sensory, or aesthetic values of nutrients and / or nutritional ingredients of the nutritional material are collectively and individually referred to herein as? N: Measured or collected or calculated or generated or estimated or displayed or determined in any suitable manner; Stored and / or tracked and / or transmitted and / or processed, prior to and after adjustment, so that the target extra nutritional, sensory or aesthetic values can be achieved, in which case the target value And is selected by the transducer of said nutrient material. In this way, the target post-conditioning nutritional, sensory or aesthetic value of the nutrient, selected by the transducer of the nutrient, takes into account: the nutritional, sensory or aesthetic state of the nutrient upon conversion; Changes in nutritional, sensory, or aesthetic conditions following post-translational conservation of nutrients; And changes in nutritional, sensual, or aesthetic conditions that lead to the conditioning of the nutrients.

An embodiment of the present invention is directed to generating, collecting, storing, transmitting, and / or transmitting information about nutrients to improve, maintain, or minimize nutritional, sensory, and / Processing system. In addition, the present invention provides such information for use by producers of nutrients, preservatives, transducers, conditioners, and consumers.

The nutrition information generation, storage, and delivery system of the present invention is particularly advantageous in that the nutrient supply system minimizes the deterioration of the nutritional, sensory and / or aesthetic value of the nutrient and / or the nutritional information of the consumer, constructor, wrapper, To improve his or her ability to notify such deterioration, or? N. The ultimate goal of the nutrient supply system is to minimize the deterioration of nutritional, sensual, and / or aesthetic values, or minimize the negative magnitude of DELTA N because its degradation is related to DELTA N, The aim of the present invention is to provide consumers with the above-mentioned ΔN information on any change, in particular degradation, of the nutritional, sensual or aesthetic values of the nutrients and / , So that the desired information regarding the specific residual nutritional, sensual, and / or aesthetic values can be confirmed using the above-mentioned [Delta] N. Entities in the nutrient supply system that provide such? N information about nutrients, particularly degradation, will be able to distinguish their products from those who obscure and / or conceal such information. In addition, such entities may provide more complete information about the [Delta] N that is their nutritional, sensual, and / or aesthetic value, or changes in their nutritional, sensual, and / You must be able to charge a premium for the products. In addition, conditioning equipment, and other devices that supply consumers with access to and use of the? N information, do not allow their products to access and utilize? N information by consumers It can be differentiated from. Such conditioning equipment will enable consumers to minimize, preserve or improve the nutritional, sensory and / or aesthetic deterioration of the nutrients they consume. If the target values are established by a supplier of nutrients, the target post-conditioning nutritional, sensory or aesthetic value of the nutrient can be obtained with a high degree of precision and consistency, The post-preservation / post-conditioning target The optimal nutritional, sensory or aesthetic state of the nutrient at the time of conversion to obtain nutritional, sensory or aesthetic values; Actual changes in nutritional, sensual, or aesthetic conditions following post-translational conservation of nutrients; And presumed changes in nutritional, sensual, or aesthetic conditions leading to the conditioning of the nutrients.

In an embodiment of the present invention, the transducer acquires the nutrient or the components of the nutrient and determines the ΔN information for the nutrient or components. Using the source and? N information, the transducer dynamically transforms the nutrient or components so that the nutritional, sensory, or aesthetic values selected by the transducer are optimized for future preservation and conditioning. The transducer then packages the nutrient and provides it with a dynamic information identifier. The dynamic information identifier is associated with the source and? N information for the nutrients, or ingredients of the nutrient, associated with the conditioning parameters to be proposed at the time of conversion, post-conversion preservation and conditioning, and the consumer of the converted nutrient Makes it possible to retrieve the proposed conditioning parameters to optimize the selected nutritional, sensory or aesthetic value of the nutrient or ingredient after preservation and conditioning. Consumers of the nutrient material transformed in this manner use the dynamic information identifier rather than just the proposed conditioning parameters to retrieve the source and? N information. The entity preparing the nutrient for the consumer or consumer can then condition the nutrient or components according to the proposed conditioning parameters to optimize the selected nutritional, sensory or aesthetic value have.

In an embodiment of the present invention, the observed or measured? N information may also be provided by consumers so that nutritional, sensory, and / or nutritional information of the nutrients that the consumer has purchased, N information can be received and reflected through consumer reports on changes observed or measured in aesthetic values, modification and reporting of the nutrient database, and the like.

Other advantages and features will become apparent from the ensuing description and claims. It is to be understood that the above description and specific examples are intended for illustrative purposes only and are not intended to limit the scope of the present disclosure.

The effects of the present invention are specified separately in the relevant portions of this specification.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate embodiments of the invention and, together with the description, serve to explain and explain the principles of the invention. The figures are intended to illustrate the main features of the illustrative embodiments in a diagrammatic manner. The drawings are not intended to depict all features of the actual embodiments nor are they intended to depict the relative dimensions of the elements shown and are not drawn to scale.
Figure 1 shows a schematic functional block diagram of a nutrient supply according to the present invention.
Figure 2 shows a graph showing the values of nutrients varying with changes in state for nutrients.
Figure 3 shows a schematic functional block diagram of a transform module 400 according to the present invention.
FIG. 4 shows a schematic functional block diagram of a transform module 400 according to an alternative embodiment of the present invention.
Figure 5 shows a schematic functional block diagram of a transform module 400 according to an alternative embodiment of the present invention.
Figure 6 shows a schematic functional block diagram of a conditioning module 500 according to an alternative embodiment of the present invention.
Figure 7 shows 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 numerals and abbreviations are construed to refer to elements or acts having the same or similar structure or functionality, for ease of understanding and convenience. In order to easily identify any particular element or description of an action, the highest digit or number in the reference number indicates the number of the drawing in which the element was first introduced.

Various examples of the present invention will now be described. The following description provides specific details for a thorough understanding and description of these examples. However, it will be understood by those of ordinary skill in the art that the present 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. Additionally, some well-known structures or functions may not be shown or described in detail below, to avoid unnecessarily obscuring relevant descriptions.

The terminology used herein should be interpreted in the broadest proper way, even if the term is used in conjunction with the detailed description of certain specific examples of the invention. Indeed, some terms may even be emphasized below; However, the terminology intended to be interpreted in any limited manner will be so apparent and specifically limited in this Detailed Description section.

The following description provides a brief, general description of an exemplary environment in which the invention may be practiced. Although not required, aspects of the invention will be described below in the general context of computer-executable instructions, such as routines executed by a general purpose data processing device (e.g., a server computer or a personal computer). Those skilled in the art will appreciate that the invention may be practiced with other computer systems, including wireless devices, Internet devices, hand-held devices (including personal digital assistants (PDAs)), wearable computers, Other communications, data processing, and / or data processing, including all manner of cellular or mobile phones, multi-processor systems, microprocessor-based or programmable consumer electronics, set top boxes, network PCs, mini- , ≪ / RTI > or computer system configurations. Indeed, the terms "controller," "computer," "server," and the like are used interchangeably herein and may refer to any of the above devices and systems.

Although aspects of the present invention, such as certain functions, are described as being performed exclusively on a single device, the invention may also be practiced in distributed environments where functions or modules are shared among different types of processing devices. The heterogeneous processing devices are linked through a communication network such as a local area network (LAN), a wide area network (WAN), or the like. In a distributed computing environment, program modules may be located in both local and remote memory storage devices.

Aspects of the invention include magnetic or optically readable computer disks, hard-wire or preprogrammed chips (e.g., EEPROM semiconductor chips), nanotechnology memory, biological memory, or other data storage media Lt; RTI ID = 0.0 > computer-readable medium. ≪ / RTI > Alternatively, the computer-implemented instructions, data structures, screen displays, and other data related to the present invention may be transmitted over the Internet or other networks (including wireless networks) over a propagation medium The data may be distributed over a period of time on a signal (e.g., electromagnetic waveform (s), sound waves, etc.), in some implementations the data may be transmitted on any analog or digital network (packet switched, circuit switched, Lt; / RTI >

In some instances, the interconnection between modules is the Internet and allows the modules (e.g., with WiFi capabilities) to access the requested web content through various web servers. The network may be a Global System for Mobile Communications (GSM), a Time Division Multiple Access (TDMA), a Code Division Multiple Access (CDMA), an Orthogonal Frequency Division Multiple Access (OFDM), a General Packet Radio Service (GPRS) GSM Environment, Advanced Mobile Phone System (AMPs), Worldwide Interoperability for Microwave Access (WiMAX), Universal Mobile Telecommunications System (UMTS), Evolution-Data Optimized (EVDO), Long Term Evolution (LTE) , Voice over Internet Protocol (VoIP), Unlicensed Mobile Access (UMA), and the like, as well as a cellular, IP-based, or converged telecommunications network.

The modules in these systems may be understood to be integrated in some instances and in particular embodiments, and only specific modules may be interconnected.

Figure 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. It is an object of the present invention for the nutrient industry (10) to identify changes in the nutritional, sensory and / or aesthetic values of nutrients during the production, storage, conversion, control and consumption of nutrients Preserving, transforming, and tracking, which is also referred to as? N as? Although the nutrient industry 10 can be composed of several companies and businesses, it can also be integrated into many of the roles that play a role in business, or it can be a business, have. Because? N is a measure of change in the value of a nutrient, knowledge of the previous value (or state) of the nutrient and the? N value provide knowledge of the altered value (or state) of the nutrient , And can further provide the ability to estimate changes in value (or state).

The module of reference numeral 200 is a generation module. This may be a system, organization, or individual that creates and / or creates nutrients. Examples of this module are farms that grow crops; A ranch for cows; A marine farm to feed shrimp; A plant for synthesizing nutritional compounds; Wild truffle collector; Or deep sea trawlers.

The storage module 300 is a storage system for preserving and protecting the nutrients generated by the generation module 200. Once the nutrient is produced, it will generally need to be packaged in some way to be transferred from the nutrient industry 10 to other modules. Although the preservation module 300 appears to be in a particular position in the nutrient industry 10 following the generation module 200, the conservation module 300 may in fact contain nutrients during the transfer of nutrients from generation to consumption It should be understood that the materials may be located anywhere 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. Transformation module 400 is an instant food manufacturing company that receives ingredients or ingredients, also referred to herein as component nutritional substances, from storage module 300 for instant foods and prepares them as frozen foods It is possible. It will be appreciated that although the conversion module 400 is shown as one module, the nutrients may be converted by the various conversion modules 400 on their path to consumption.

The conditioning module 500 is a consumer preparation system for preparing the nutrients just before consumed by the consumer. The conditioning module 500 may be a microwave oven, mixer, toaster, convection oven, cook, or the like. It may be a system used by commercial facilities to prepare nutrients for consumers, such as restaurants, espresso makers, pizza ovens, and other devices located in businesses that provide nutrients to consumers. Such nutrients may be for consumption in a business or for a consumer to take out of the business. The conditioning module 500 may be a combination of any of these devices used to prepare nutrients for consumption by consumers.

The consumer module 600 collects information from living entities that have consumed nutrients that have passed through various modules from generation through consumption. A consumer can be a person, but can also be an animal such as a pet, a zoo's animal, and a livestock, and they are nutrients for other consuming chains themselves. Consumers can also be plants that consume nutrients to grow.

The information module 100 includes modules such as modules within the nutrient industry 10 including a generation module 200, a storage module 300, a conversion module 400, a conditioning module 500, And receives and transmits information about the nutrient material. The nutrient information module 100 may be an interconnection information transmission system that enables the transmission of information between the various modules. The information module 100 includes a database, also referred to herein as a dynamic nutritional value database, in which information about the nutrient exists. The 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 capable of receiving and processing changes in nutritional, sensory and / or aesthetic values of nutrients, or real-time consumer feedback and updates on ΔN, even consumers are able to purchase and / Can take on the role of updating the dynamic nutritional value database using the observed or measured tails of the nutrient material that has been prepared for this purpose, such as through reports reflecting consumer input or through < RTI ID = 0.0 & Methods to make information available and useful to others in the nutrient supply system.

FIG. 2 is a graph showing a function of how nutritional, sensory or aesthetic values of a nutrient are changed according to changes in the state of the nutrient. FIG. What is plotted on the vertical axis of this graph can be either a nutritional value, a sensory value, or even an aesthetic value of a nutrient. What is depicted on the horizontal axis may be a change in the state of the nutrient according to variables such as time, temperature, location, and / or exposure to environmental conditions. This exposure to environmental conditions may include: exposure to air including air pressure and partial pressures of oxygen, carbon dioxide, water, or ozone; Airborne chemicals, contaminants, allergens, dust, fumes, carcinogens, radioisotopes, or combustion by-products; Exposure to moisture; Exposure to energy such as mechanical shock, mechanical vibration, radiation, heat, or sunlight; Or exposure to materials such as packaging. The function shown as Nutrient A would be able to show ΔN for milk, such as a decrease in the nutritional value of milk over time. Any point on this curve can be compared to other points in order to measure and / or describe the change in nutritional value, or ΔN of nutritional A. In addition, the curve of the decrease in the same nutritional value of nutrient B, which is milk, starts with a higher nutritional value than that of nutrient A, but the nutritional value of nutrient B Change in value, or ΔN of nutrient B is described.

In this example, if nutrient A and nutrient B are milk, this? N information about the nutrient degradation profile of each milk may be used by the consumer in selecting and / or consuming milk. If the consumer has this information at time zero when he or she chooses a milk product for purchase, then the consumer may consider when he or she plans to consume the milk, depending on whether it is a single occurrence or multiple issues will be. For example, if a consumer has planned to consume milk prior to the point when the curve represented by nutritional material B intersects the curve represented by nutritional material A, , Because it has a higher nutritional value until it meets the curve expressed by the nutrient A. However, if the consumer is expected to consume milk at least a few times at a point in time after the point of time when the curve represented by nutritional material B intersects the curve represented by nutritional material A, Even if the milk expressed is of lower nutritional value than the milk expressed by the nutrient B, the consumer will choose to choose the milk expressed by the nutritional material A. This change in favorable nutritional value in the nutrient according to the change in the state of the nutrient described in FIG. 2 can be measured and / or controlled through the nutrient supply system 10 in FIG. This example shows the rate at which the nutritional value ΔN, in this case the information generated dynamically with respect to changes in the nutritional value of milk, changes or decreases its nutritional value; When the nutritional value expires; And how this can be used to understand the remaining nutritional value of the nutrient for changes in nutrient status, in this example, in time. This? N information may be further used to determine the best consumption date for the nutrients A and B, which may differ from each other depending on the dynamically generated information generated for each.

In Figure 1, the generating module 200 can dynamically encode the nutrients to enable tracking of changes in nutritional, sensory, and / or aesthetic values of the nutrient, or ΔN. This dynamic encoding is also referred to herein as a dynamic information identifier, which may replace and / or supplement existing nutrient marking systems such as bar codes, labels, and / or ink markings . This dynamic encoding, or dynamic information identifier, includes the preservation module 300, the transformation module 400, the conditioning module 500, and / or the final consumer of the consumable material from the generation module 200 And to make it available to the information module 100 for use by the consuming module 600 to do so. One way of marking the nutrient using the dynamic information identifier by the generating module 200 or some other module in the nutrient supply system 10 is to use a tagging system such as the tagging system manufactured by Kovio of San Jose, An electronic tagging system may be included. Such thin-film chips may include components for measuring the properties of nutrients, not just for tracking nutrients, and for recording and transmitting such information. Such information may be readable by a reader including a satellite-based system. In order to enable real-time or near-real-time updates of the special nutrient A N of the dynamic nutritional value database of the information module 100, such a satellite-based nutritional information tracking system may provide coverage of some or all of the earth's surface Lt; RTI ID = 0.0 > of satellites. ≪ / RTI >

The storage module 300 includes wrappers and shippers of nutrients. Tracking changes in nutritional, sensory, and / or aesthetic values, or ΔN, during the maintenance period within the retention module 300 allows dynamic term expiration dates for nutrients. For example, the expiration dates for dairy products are based on time only, with assumptions about the minimum conditions for which dairy products are currently currently maintained. The expiration date of this extrapolated period is based on a worst-case scenario when the product becomes insecure to consume during the retention period. In practice, degradation of dairy products may be less significant than this worst-case scenario. If the preservation module 300 is able to measure or derive actual degradation information such as [Delta] N, then the actual expiration date, referred to herein as the expiration date of the dynamic period, can be dynamically determined, and the extrapolated expiration date It will be much later in time than it is. This would enable the nutrient supply system to deploy fewer products due to the expiration date. This ability to dynamically generate expiration dates for nutrients is especially significant when the nutrients contain little or no preservatives. Such products are highly valued through a nutrient supply system (10) that includes consumers who are willing to pay a premium for nutrients with little or no preservatives.

The dynamic term expiration date does not need to be displayed numerically (i.e., as a numeric date) but may be symbolically displayed using colors such as green, yellow, and red adopted on the signalers or other instructions It should be noted that it will be possible. In such cases, the dynamic term expiration date will not be interpreted literally, but rather as a dynamically-determined advisory date. Indeed, the dynamic term expiration date will be provided for at least one component of a single or multi-component nutrient. For multi-component nutrients, the above dynamic term expiration date may be interpreted as the "best" date for consumption of the particular ingredients.

Food processors, such as food processors within conversion module 400, are required by law in various countries to provide nutrition information about their products. Often, this information takes the form of a nutritional table attached to the packaging of the nutrient. Currently, the information in this nutrition table is based on averages or minima for that typical product. Using the information from the information module 100 provided by the generating module 200, the storage module 300 and / or the information from the conversion of the nutrient by the converting module 400, For a given actual nutrient material, it may include a dynamically generated nutritional value table, also referred to herein as a dynamic nutritional value table. The information in such a dynamic nutritional value table may be used by the conditioning module 500 to prepare the nutrients and / or the final consumer may select the most desirable nutrients that meet their needs, and / May be used by the consumption module 600 to allow the ability to track information about consumed nutrients.

Changes in nutritional, sensory, and / or aesthetic values of nutrients, or information on? N, are particularly useful in the conditioning module 500 of the present invention because it is nutritionally, / Or pre-conditioning of the aesthetic values, and enables estimation of ΔN associated with the proposed conditioning parameters. The conditioning module 500 can therefore generate conditioning parameters in the same manner as by modifying existing or baseline conditioning parameters to deliver desirable nutritional, sensory, and / or aesthetic values after conditioning . The pre-conditioning state of the nutritional, sensual and / or aesthetic value of the nutrient may be tracked by existing conditioners or not provided to the consumer, or may be tracked either before or after conditioning ≪ / RTI > is not expected from the proposed adjustment provided or provided to the consumer. However, using the information provided by the information module 100 from the generating module 200, the storage module 300, the converting module 400, and / or the information measured or generated by the conditioning module 500, Module 500 may provide actual and / or estimated changes in nutritional, sensory, and / or aesthetic values of the nutrient, or? N to the consumer. In addition, consumer feedback and updates on observed or measured changes in nutritional, sensory and / or aesthetic values of nutrients, or ΔN, may be used to identify nutrients that consumers have purchased and / Can be used to update the dynamic nutritional value database using information about the nutritional value of the nutrient supply system, so that the information can be provided to the nutrient supply system < RTI ID = 0.0 > To be available and useful to others within. Such information about the nutritional, sensual, and / or aesthetic value of the nutrient, or? N, may not only be provided to the consumer, but may be generated only by the generating module 200, the preserving module 300, 400, which is intended to track, and perhaps improve, the nutrients through the entire nutrient supply system 10. The nutrient supply system 10 may also be provided with an information module 100,

Information about the nutrients provided to the consumer module 600 by the information module 100 may be used to replace or supplement existing information sources such as cookbooks, food databases such as www.epicurious.com, and Epicurious apps. . Consumers may use the consumption module 600 to select nutrients according to nutritional, sensory, and / or aesthetic values, using specific information about the nutrients from the information module 100. This allows consumers to make informed decisions about nutrient additives, preservatives, genetic modifications, origin, traceability, and other nutritional attributes that can also be tracked through the information module (100) It will also make it possible to hear. This information may be provided by the consumer module 600 through personal computers, laptop computers, tablet computers, and / or smart phones. Software operating on such devices may include dedicated computer programs, modules within general purpose programs, and / or smartphone applications. An example of such a smartphone app about nutrients is iOS ShopNoGMO from the Institute for Responsible Technology. This iPhone app enables consumers to access information about non-genetically modified organisms that consumers can choose from. In addition, the consumer module 600 may be adapted to provide nutrition, sensory and / or functional properties of nutrients and / or ingredient nutrients according to the consumer's needs or preferences, or on target values established by the supplier of the nutrient, Or conditioning the aesthetic values of the nutrients and / or the nutrients, sensory and / or aesthetic values of the nutrients and / or ingredient nutrients in order to minimize, Lt; RTI ID = 0.0 > 500 < / RTI >

Through the use of available nutrient information from the information module 100, the nutrient supply system 10 can track nutritional, sensual, and / or aesthetic values. Using this information, nutrients moving through the nutrient supply system 10 can be dynamically valued and priced according to nutritional, sensual, and / or aesthetic values. For example, nutrients with longer dynamic term expiration dates (longer validity periods) may be of higher value than nutrients with shorter expiration dates. In addition, nutrients with higher nutritional, sensual, and / or aesthetic values may be evaluated by other entities within the nutrient supply system 10, as well as by consumers. This is because each entity will want to start with nutrients with higher nutritional, sensual, and / or aesthetic values after performing its function and delivering the nutrients to the next entity. Therefore, initiating ΔN associated with nutritional, sensual, and / or aesthetic values and such values are important factors in determining the actual, or residual, nutritional, sensory and / or aesthetic value of a nutrient , And are therefore important factors in establishing dynamically valued and priced nutrients.

During the practice of the present invention, nutrients that benefit from tracking dynamic nutrition information, such as [Delta] N, where nutrients, also referred to as information-capable nutrients, and dynamic nutrients such as [ Nutrients that do not benefit from tracking information, it is not informative, and there will be nutrients sold that contain nutrients referred to as dumb nutrients. Information-enabled nutrients will be available in virtual markets as well as in traditional markets. Due to the information provided by the information-enabled nutrients, the entities in the nutrient supply system 10, including consumers, will be able to review and select the information-available nutrients for purchase. Initially, the informatable nutrients should be expected to enjoy higher market values and prices than mute nutrients. However, since information-enabling nutrients become more standard, the cost savings from smaller wastes due to the degradation of information-capable nutrients may lead their prices to be substantially smaller than the mute nutrients.

For example, manufacturers of instant-food products are required to produce high nutritional, sensual and / or aesthetic values in their products, instant foods, in order to produce premium products with high nutritional, sensual and / I would prefer to use grains that I have. Depending on the levels of nutritional, sensory and / or aesthetic values above, the instant food manufacturer may charge a premium price and / or differentiate his or her product from other manufacturers' products. When selecting the cereal to be used in the instant food, the manufacturer will seek cereals with high nutritional, sensory and / or aesthetic values to meet their requirements for nutritional, sensual and / or aesthetic values . The wrapper / shippers of the storage module 300 may also claim premiums for cereals with high nutritional, sensual, and / or aesthetic values. And finally, the packer / shipper of the retention module is able to obtain high nutritional, sensory, and / or nutritional value from the grower of the production module 200, which may also impose a premium on cereals with high nutritional, sensual, and / And / or grains with an aesthetic value.

A change in nutritional, sensory, and / or aesthetic value for the nutrient material tracked through the nutrient supply system 10 through the nutrient information from the information module 100, . However, some or all of such nutrient? N information may be derived through measurements of environmental conditions of the nutrient when the nutrient travels through the nutrient supply system 10. In addition, some or all of the nutrient? N information may be derived from? N data of other nutrients that have been transferred through the nutrient supply system 10. Nutrient? N information may also be derived from laboratory experiments performed on other nutrients that approximate the conditions and / or processes under which the actual nutrient was exposed. In addition, consumer feedback and updates on observed or measured changes in nutritional, sensory, and / or aesthetic values of nutrients may play a role in updating the? N information.

For example, laboratory experiments have shown that the effects of nutrient, sensory and / or aesthetic values on a variety of environmental conditions that may be exposed while the bananas are packaged and shipped in the storage module 300, Or < RTI ID = 0.0 > N. ≪ / RTI > Using this experimental data, tables, and / or algorithms could be developed, based on information gathered about the environmental conditions during the time the bananas were exposed in the storage module 300 Change in nutritional, sensory and / or aesthetic values for a particular banana, or the level of? N. The ultimate goal of the nutrient supply system 10 will be an actual measurement of nutritional, sensory, and / or aesthetic values to determine? N, but may be a nutritional, sensory, or aesthetic value derived from experimental data , And / or aesthetic values enables an improved courier plan because it provides the ability to estimate changes in nutritional, sensual, and / or aesthetic values, or ΔN, And it enables changes in nutritional, sensual, and / or aesthetic values, or more precise tracking of ΔN, when techniques and systems are implemented to enable actual measurement.

Figure 3 shows an embodiment of the transform module 400 of the present invention. The transformation module 400 includes a transformer 410 acting on the nutrient material 420 and an information transmission module 430. When the transducer 410 receives the nutrient material 420, the information transmission module 430 also receives or retrieves information about the particular nutrient material 420 to be converted. This information may include generation information, preservation information, packaging information, shipping information, and possibly previous conversion information. After the nutrient material 420 is converted by the transducer 410, such information is passed along with the converted nutrient material 420 by the information transfer module 430.

For example, the sweet corn arriving for processing by the transducer 410 has the origin information associated with it, such as the corn variety, the place where it was planted, when it was planted, when it was harvested, Water, and fertilizers and pesticides that were used during its growth. When the corn is preserved for shipment, there may also be information about the nutritional and / or sensual and / or aesthetic values of the corn. This information can be stored in the labeling of the corn. However, the information may be stored in a database maintained by the grower, the shipper, or the nutrient industry, which is also referred to herein as a dynamic nutritional value database. Such information may be accessed by means of a telecommunication system, such as wireless telecommunication systems.

In addition, the corn may have information associated with it from the farm to the conversion module 400 regarding how it was stored for shipment. Such information may include historical information about the environment outside the container, the internal conditions of the container, and the actual information about the corn during shipment as it is shipped inside. In addition, if conservation systems act on such information in preserving the corn, information about conservation measurements may also be available. Such information may be stored in the storage system. However, it may be stored in a database maintained by the grower, the shipper, or the nutrient industry, which is also referred to herein as a dynamic nutritional value database. Such information may be accessed by a telecommunication system, such as wireless telecommunication systems.

In the example where the nutrient material 420 is corn, the transducer 410 removes the shell and corn beard from the corn. The transducer then separates the kernels from the corn, cleans the kernels, and cooks them. Finally, the transducer 410 packages the cooked corn in a can and labels the can. The label on the can can include all the information provided to the information transmission module 430. Preferably, this information is referenced by a dynamic code or tag, referred to herein as a dynamic information identifier, which identifies information about the corn in the can that is being transmitted by the information transmission module 430.

Indeed, the information transmission module 430 receives information about the nutrient material 420 from the database being used to track the corn during the corn's journey from the farm to the consumer. When the translator 410 converts the nutrients 420, the information transmission module 430 retrieves the appropriate information from the database and transmits it to another database. Alternatively, the information retrieved by the transport module 430 may be transferred back to the original database, noting that the conversion has occurred. Preferably, the information about the corn retrieved by the transmitting module 430 may simply be added to the information indicating that the conversion has occurred. Such databases are referred to herein individually and collectively as dynamic nutritional value databases.

If the nutrient material 420 can no longer be traced from the constructor by reference information or dynamic information identifier accompanying the nutrient, then new reference information or a new dynamic information identifier may be generated. For example, if maize is mixed with lima beans in converter 410 to make a corn bean dish, then the information for each would be combined and a new reference number or a new dynamic information identifier could be assigned. Preferably, a new entry is created in the dynamic nutritional value database with references to information related to corn and information related to lima beans.

Figure 4 shows an embodiment of the transform module 400 of the present invention. The transformation module 400 includes a transformer 410 acting on the nutrient material 420 and an information transmission module 430. When the transducer 410 receives the nutrient material 420, the information transmission module 430 also receives or retrieves information about the particular nutrient material 420 to be converted. This information may include generation information, packaging information, shipping information, and possibly previous conversion information. After the nutrient material 420 has been transformed by the transformer 410, such information, along with specific information about the transformations performed by the transformer 410, may be provided by the information transfer module 430, (420).

For example, the sweet corn arriving for processing by the transducer 410 has the origin information associated with it, such as the corn variety, the place where it was planted, when it was planted, when it was harvested, Water, and fertilizers and pesticides that were used during its growth. When the corn was preserved for shipment, information on the nutritional, sensual and aesthetic values of the corn could also exist. This information can be stored in the labeling of the corn. However, the information may be stored in the dynamic nutritional value database maintained by the grower, the shipper, or the nutrient industry. Such information may be accessed by a telecommunication system, such as wireless telecommunication systems.

In addition, the corn may have information associated with it from the farm to the conversion module 400 regarding how it was stored for shipment. Such information may include historical information about the environment outside the container, the internal conditions of the container, and the actual information about the corn during shipment as it is shipped inside. In addition, if conservation systems act on such information in preserving the corn, information about conservation measurements may also be available. Such information may be stored in the storage system. However, it could be stored in a dynamic nutritional value database maintained by the grower, the shipper, or the nutrient industry. Such information may be accessed by a telecommunication system, such as wireless telecommunication systems.

In the example where the nutrient material 420 is corn, the transducer 410 removes the shell and corn beard from the corn. The transducer then separates the kernels from the corn, cleans the kernels, and cooks them. Finally, the transducer 410 packages the cooked corn in a can and labels the can.

During this conversion of the nutrient material 420 by the transducer 410, the information about the transduction can be captured by the transducer 410 and transmitted to the information transmission module 430. This information may include how the transformation was accomplished, including information about the transformer used, the recipe implemented by the transformer 410, and settings for the transformer 410 when the transformation occurs. In addition, any information generated during the conversion by the converter 410 may be transmitted to the information transmission module 430. This may include measured information such as actual cooking temperature, time length of each step, or weight or volume measurements. In addition, this information may include measured aesthetic, sensory and nutritional values.

The label on the can can include all information provided to the information transmission module 430. Preferably, this information is referenced by a dynamic information identifier that identifies information about the corn in the can that is being transmitted by the information transmission module 430.

Indeed, the information transmission module 430 receives information about the nutrient material 420 from the database being used to track the corn during the corn's journey from the farm to the consumer. When the translator 410 converts the nutrients 420, the information transfer module 430 retrieves the appropriate information from the database, adds information from the translator 410 to the translation, To the database. Alternatively, such information may be transmitted back to the original database, including the transformation information. Preferably, the information about the corn may be simply added to the information from the converter 410 regarding the conversion. Such databases are referred to herein individually and collectively as dynamic nutritional value databases.

If the nutrient material 420 can no longer be traced from the constructor by reference information or dynamic information identifier accompanying the nutrient, then new reference information or a new dynamic information identifier may be generated. For example, if maize is mixed with lima beans in converter 410 to make a corn bean dish, then the information for each would be combined and a new reference number or a new dynamic information identifier could be assigned. Preferably, a new entry is created in the dynamic nutritional value database with references to information related to corn and information related to lima beans.

Figure 5 shows an embodiment of the transform module 400 of the present invention. The transformation module 400 includes a transformer 410 acting on the nutrient material 420 and an information transmission module 430. When the transducer 410 receives the nutrient material 420, the information transmission module 430 also receives or retrieves information about the particular nutrient material 420 to be converted. This information may include generation information, packaging information, shipping information, and possibly previous conversion information. This information is used by the transformer 410 to dynamically modify the transform, and the process is referred to herein as an adaptive transform. After the nutrient material 420 has been transformed by the transformer 410, such information, along with specific information about the adaptive transform performed by the transformer 410, Is passed along with the nutrient material (420).

For example, the sweet corn arriving for processing by the transducer 410 has the origin information associated with it, such as the corn variety, the place where it was planted, when it was planted, when it was harvested, Water, and fertilizers and pesticides that were used during its growth. When the corn is preserved for shipment, there may also be source information about the nutritional, sensual and aesthetic values of the corn. This information can be stored in the labeling of the corn. However, the information may be stored in the dynamic nutritional value database maintained by the grower, the shipper, or the nutrient industry. Such information may be accessed by a telecommunication system, such as wireless telecommunication systems.

In addition, the corn may have information associated with it from the farm to the conversion module 400 regarding how it was stored for shipment. Such information may include historical information about the environment outside the container, the internal conditions of the container, and the actual information about the corn during shipment as it is shipped inside. In addition, if conservation systems act on such information in preserving the corn, information about conservation measurements may also be available. Such information may be stored in the storage system. However, it may be stored in a database maintained by the grower, the shipper, or the nutrient industry, which is also referred to herein as a dynamic nutritional value database. Such information may be accessed by a telecommunication system, such as wireless telecommunication systems.

Any or all of this information may be provided to the converter 410 by the information transmission module 430. The transducer 410 may be used to adaptively convert the nutrient to preserve or enhance nutritional, sensory and / or aesthetic values of the nutrient 420 or to minimize deterioration, The conversion of material 420 may be dynamically modified.

In the example where the nutrient material 420 is corn, the transducer 410 removes the shell and corn beard from the corn. The transducer then separates the kernels from the corn, cleans the kernels, and cooks them. In response to the information provided by the information transmission module 430, the transducer can dynamically modify the cooking temperature and time. For example, if the converter 410 receives information indicating that certain desirable nutrients are in a low state in the maize, the transducer will lower the cooking temperature and time to conserve the nutrients, A more preferred nutritional value associated is obtained from the transformed nutrient. However, if the converter 410 receives information indicating that the maize is high in firm starches, the transducer will be able to raise the cooking temperature and time to soften the corn so that the texture of the converted nutrient To obtain more relevant sensory values associated therewith. Finally, the transducer 410 packages the cooked corn in a can and attaches the label to the can.

In addition, the transducer 410 may modify its conversion of the nutrient material in response to the measured properties of the particular nutrient material 420 being transformed. For example, the transducer 410 can measure the color of the maize to be processed, and in response can modify the transformation to preserve or enhance the color of the transformed maize, Obtain a more desirable aesthetic value related to the appearance of the material.

During this conversion of the nutrient material 420 by the transducer 410, the information about the transduction can be captured by the transducer 410 and transmitted to the information transmission module 430. This information may include how the transformation was accomplished and may include any dynamic information modifications in response to information about the particular nutrient being converted, a recipe performed by the transformer 410, Gt; 410 < / RTI > In addition, any information generated during the conversion by the converter 410 may be transmitted to the information transmission module 430. This could include measured information such as the actual cooking temperature and the length of time for each step. In addition, this information may include measured sensory, aesthetic, and nutritional information, weight, volume, and physical dimensions.

The label on the package may include all information provided to the information transmission module 430. Preferably, this information is referenced by a dynamic information identifier that identifies information about the nutrient in the package that is being transmitted by the information transmission module 430.

Indeed, the information transmission module 430 may be used to receive and retrieve information about the nutrient 420 from the database being used to track the corn during the corn's journey from the farm to the consumer, A dynamic information identifier may be utilized. When the translator 410 converts the nutrients 420, the information transfer module 430 retrieves the appropriate information from the database, adds information from the translator 410 to the translation, To the database. Alternatively, such information may be transmitted back to the original database, including the transformation information. Preferably, the information about the corn may be simply added to the information from the transducer 410 regarding the transmission. Such databases are referred to herein individually and collectively as dynamic nutritional value databases.

If the nutrient material 420 can no longer be traced from the constructor by reference information or dynamic information identifier accompanying the nutrient, then new reference information or a new dynamic information identifier may be generated. For example, if maize is mixed with lima beans in converter 410 to make a corn bean dish, then the information for each would be combined and a new reference number or a new dynamic information identifier could be assigned. Preferably, a new entry is created in the dynamic nutritional value database with references to information related to corn and information related to lima beans.

Figure 6 shows an embodiment of a conditioning module 500 for conditioning transformed nutrients according to the present invention. The conditioner system 510 receives the nutrients for conditioning before the nutrients 420 are delivered to the consumer 540. The controller 530 is operatively connected to the conditioner system 510. Indeed, the controller 530 may be integrated within the conditioner system 510 although it is shown as a separate device in Fig. When the conditioner system 510 receives the nutrient material 420 for conditioning, the nutrient reader 590 receives information about the nutrient material 420 and provides it to the controller 530, And / or the nutrient reader 590 receives reference information that allows it to retrieve the information, and then transmits it to the controller < RTI ID = 0.0 > (530), which is when the nutrient (420) is associated with or provided with the dynamic information identifier. If the nutrient material 420 has a label that contains the desired information about the nutrient material 420, the nutrient reader 590 reads this information and provides it to the controller 530, And makes the information available to the consumer 540 by the interface 560.

In an embodiment of the present invention, the conditioner system 510 includes a conditioner 570. The conditioner 570 is a regulating device that can perform various operations individually and / or simultaneously on the nutrient material 420. For example, the conditioner 570 may be a combination of a microwave oven, a convection oven, a grill, and a conventional oven. The controller 530 may operate the conditioner 570 to execute a sequence of conditioning cycles on the nutrient material 420 to complete its conditioning.

For example, if the nutrient material 420 is a whole frozen turkey to be prepared for a meal, the consumer 540 will place the turkey in the conditioner 570, which is the mixed cooking unit shown above. Controller 530 will receive and / or generate a protocol of adjustment cycles. Such a protocol may be read from the label on the nutrient material 420 by the nutrient reader 590. Alternatively, the protocol of regulatory cycles may be obtained from the nutrient database 550 via reference information such as the dynamic information identifier obtained by the nutrient reader 590 from the nutrient 420. For example, the label on the turkey may be read by the nutrient reader 590 and used by the controller 530 to obtain the conditioning protocol for the turkey from the nutrient database 550, Provides reference information for that turkey, such as a dynamic information identifier.

In a preferred embodiment, the conditioning protocol or parameters obtained are intended to optimize the nutritional, sensory or aesthetic values selected and targeted by the transducer of the nutrient during the conversion. Such transducers of nutrients have the ability to market nutrients that will consistently achieve nutritional, sensual, or aesthetic values that provide highly perceived value to consumers. It is more beneficial for consumers that such nutrients need only the ability to follow simple conditioning protocols, rather than requiring high technology levels, professional or highly specialized cooking equipment, to obtain optimal results.

일 수 있다. 이 영양 물질의 주요 성분들은 새롭게-냉각된 칠면조 또는 새롭게-냉동된 칠면조로, 바람직하게는 CAS (Cells Alive System)에 의해서 냉동된 칠면조 그리고 드레싱을 위한 성분들이다. 각 성분은 자기 자신의 성분 포장을 가지며, 그리고 자기 자신의 서브-성분 포장을 구비한 서브-성분들을 더 포함할 수 있다. 이 영양 물질을 위한 외부 포장은 드립 트레이가 내장된 일회용 굽기용 팬, 굽기용 팬 커버, 그리고 환경 친화적인 양념장 솔 및 오븐 미트들을 더 포함한다. 이 앙트레를 위한 성분들은 개별적으로 포장된 새롭게-냉각된 또는 새롭게-냉동된 칠면조, 천일염, 통후추, 레몬 쥬스, 카놀라 오일, 백포도주, 빵 가루, 생 버터, 신선한 통 양파 (whole fresh onion), 그리고 신선한 마늘 정향을 포함한다. 준비를 위해서 포함된 성분들은 드립 트레이가 내장된 일회용 굽기용 팬, 굽기용 팬 커버, 그리고 환경 친화적인 양념장 솔 및 오븐 미트들을 포함한다. 영양 물질은 동적 정보 식별자와 함께 소비자에게 제공된다. 상기 동적 정보 식별자는 변환 동안에 상기 변환기에 의해서 선택되고 그리고 목표로 정해진 최적의 영양학적, 관능적, 또는 심미적 값들을 일관되게 달성하는 칠면조 앙트레를 소비자가 준비하는 것을 가능하게 한다Examples of such converted nutrients are turkey and dressing entrees

Lt; / RTI > The main ingredients of this nutrient are the components for frozen turkey and dressing by fresh-chilled turkey or fresh-frozen turkey, preferably by CAS (Cells Alive System). Each component may have its own component package, and may further include sub-components with their own sub-component package. The outer package for this nutrient further includes a disposable baking pan with a drip tray, a baking pan cover, and an environmentally friendly sauce brush and oven mitt. Ingredients for this entree include individually packaged fresh-chilled or fresh-frozen turkey, sun dried salt, pepper crust, lemon juice, canola oil, white wine, bread flour, fresh butter, fresh whole onions, Includes garlic cloves. The ingredients included for preparation include a disposable baking pan with drip trays, a baking pan cover, and environmentally friendly sauce brushes and oven mats. The nutrient material is provided to the consumer along with the dynamic information identifier. The dynamic information identifier enables the consumer to prepare a turkey entree that is selected by the transducer during conversion and consistently achieves the desired optimal nutritional, sensual, or aesthetic values

The translator of this turkey entree selected the aroma and texture of both the turkey being converted and the dressing as the target post conditioning sensory traits. In this case, the selected target defines a number of criteria for selection of component ingredients. As will become apparent, it also specifies many specific requirements for packaging and preservation. Finally, the present invention can only be achieved with the benefit of the ΔN information, in which the ΔN information includes changes in the sensory value of the nutrients that occur prior to and during the conversion and during the later conversion preservation, These are changes in sensory values that are expected to arise from the proposed conditioning.

An example of a translation protocol for such turkey and dressing entrances would be an example of the present invention, but it is only one of several ways in which the present invention may be practiced. As described above, the transducer in this example has chosen the aroma and texture of both turkey and dressing modes in this entree, which transformers are simple to prepare and deliver consistently optimal perfume and texture We seek the advantage of a market that offers products.

Providing a unique information identifier for the nutrient to the selected, packaged, and transformed nutrient allows the transducer to achieve the goal of providing the turkey and dressing entree with optimal sensory values for perfume and texture . The choice of turkey may include only newly-cooled turkeys or it will include: fresh-frozen turkey, preferably frozen by CAS; Specific preservation requirements; Transformation within a specific time from the slaughterhouse; The turkeys that have been laid; Organic turkeys; Turkey turkey or turkey; Minimum and maximum weight requirements; Feeding requirements; Breeding requirements, zone requirements; Fat content requirements and others. A system for providing sources and N information for nutrients on a journey through a nutrient supply system is highly advantageous. Similarly, it is important to select other components, and knowing the source and DELTA N information is greatly advantageous. For example, the sun salt comes from the North Sea; Tongfuchu comes from Italy; And white wine, butter, canola oil, bread flour, garlic, and onions, as well as ΔN information, benefit from similar source information. The ingredients will keep their individual nutritional, sensory and aesthetic values at their best, and since the source and? N information for each can be utilized at the time the ingredients are combined for conditioning, the turkey and dressing entree Packaging the components is a greater advantage in the present invention.

Referring to FIG. 6, an example of a conditioning protocol for such a turkey and dressing access will be an example of the present invention, but is only one of many ways in which the present invention may be practiced. In this example, the transducer chose to optimize the aroma and texture of the turkey and dressing entree, and was provided with a fresh-chilled turkey, which was intended for traditional holiday gathering in the United States, The transducer understands the difficulty of preparing this type of entree without the benefit of dynamic nutritional information.

The conditioner module 500 may operate in the following manner. The nutrient reader 590 obtains the dynamic information identifier from the nutrient material 420 and provides it to the controller 530. The controller 530 uses the dynamic information identifier to retrieve the conditioning protocol from the nutrient database 550. This protocol is generated dynamically because the protocol is generated in response to dynamic information about the source and the nutrient corresponding to the dynamic information identifier. In this case, the initial weight of the turkey is known, and dynamic information about the water loss may be estimated from the conserved data, or may be available through direct weighing performed by the conditioner 570. In either case, a protocol is generated in response to the temperature for the conditioner 570 and the measured or estimated moisture loss with respect to the cooking time, in which case the conditioner would be a conventional oven. Also, in response to the moisture loss data, a marinade protocol is created to ideally indicate the time or frequency of painting the marinade. In addition, a protocol is created to prepare for dressing in response to this data. This is because the weight of the turkey and the moisture content affect the conditioned dressing, as the dressing is cooked inside the turkey while the turkey is being adjusted. In addition, the moisture content, butter content, and white wine content in the dressing will affect the moisture content in the controlled turkey. Therefore, the retrieved protocol additionally instructs the amount of bread flour, white wine, butter, onion, and garlic to be incorporated in preparing the dressing. The protocol is based on the time required for the turkey to reach room temperature, when and how to apply various ingredients such as lemon juice, sun salt, and canola oil, when to prepare the dressing, and when to put the dressing inside the turkey Further instruction is given. To ensure that the turkey reaches the nutritional, sensual or aesthetic characteristics of both the turkey and the dressing, the controller 530 instructs the conditioner 570 to operate as a traditional oven for cooking the turkey From the substance database 550, according to the conditioning protocol obtained for the turkey. In this case, for example, turkey meat quality is moist, tender, fragrant, and dressing is fragrant, not too dry, not too humid, and not too greasy, It was texture.

Alternatively, the conditioning protocol obtained for the turkey from the nutrient database 550 may depend on a direct measurement of the internal temperature of the turkey, or a combination of measured temperature and time. Alternatively, the conditioning protocol obtained for the turkey from the nutrient database 550 may depend on direct measurement of the aesthetic values of the turkey outside, such as changes in color, color, texture, or texture, by the optical sensor It will be possible. Alternatively, the conditioning protocol obtained from the nutrient database 550 for the turkey may be based on a direct measurement of the turkey surface temperature by an infrared sensor, or a combination of time, measured aesthetic values, or measured surface temperature It will be possible.

Alternatively, the conditioner system 510 may be comprised of a plurality of conditioners 570. The conditioner system 510 may be operated manually by the consumer 540 from the instructions provided by the controller 530 to the consumer interface 560 while an automated system for moving nutrients between such conditioners would be optimal. . In this embodiment, the controller 530 may provide instructions to the consumer 540 about where to move the turkey after each step in the conditioning protocol. For example, in this example, the transducer is fed a fresh-frozen turkey and the turkey is frozen to the consumer and the controller 530 puts the frozen turkey first in a conditioner 570, which is a microwave oven (540) via the consumer interface (560). The controller 530 directs the microwave oven to thaw the turkey based on information provided perhaps by the nutrient database 550 or perhaps by the conditioner 570 or perhaps by the nutrient reader 590. [ When the defrosting by the microwave oven is completed, the controller 530 prepares the dressing, clears the turkey from the microwave oven, puts the dressing in the thawed turkey, places the lemon juice, sun salt, pepper and canola oil on the turkey, Directs the consumer 540 via interface 560 to place the turkey into a baking pan, cover the lid of the baking pan, and move the turkey to another conditioner 570, which is a convection oven. The controller 530 will operate the convection oven to cook the turkey for a sufficient time at the appropriate temperature to ensure that the goal of the turkey and dressing accessory, the optimal aroma and texture, is achieved. During conditioning in the convection oven, the controller 530 may direct the consumer 540 via the interface 560 as to when the marinade is applied to the turkey. Finally, following a cooking cycle in the convection oven, the controller 530 may instruct the consumer 540 via the consumer interface 560 to move the turkey from the convection oven to the grill, which is another conditioner 570 There will be. The controller 530 will operate the grill to bake the turkey for a sufficient time to produce the desired golden crispy shell.

Alternatively, the conditioner system 510 may include a plurality of conditioners 570; And a consumer (which may include any individual who prepares turkey for consumption) and meets additional conditioner roles as described. Conditioner system 510 may in this case communicate with a cellular telephone, tablet computer, PDA, or nutrition database 550 and consumer 540, although an automated system for moving nutrients between such conditioners would be optimal. Or may be manually operated by the consumer 540 from the instructions provided by the consumer interface 560, which may be a handheld device, such as any other device available for use. The handheld device further fulfills the role of the nutrient reader 590 and the controller 530. For example, the consumer 540 may utilize the camera function of the handheld device to read a bar code, or QR code, on the turkey and dressing accessory or on the turkey and dressing accessory, Provides a dynamic information identifier. The handheld device may then use the dynamic information identifier to retrieve information about the turkey and dressing entrances from the nutrient database 550. In this example, the consumer 540 utilizes the handheld device to read a barcode (or any other readable code) on the turkey and dressing accessory, which barcode is stored in the turkey and dressing accessory in the nutrient database 550 Lt; RTI ID = 0.0 > information < / RTI > The consumer 540 uses the handheld device to retrieve and review the conditioning protocol from the nutrient database 550 and is then instructed as to where to move the turkey for each step in the conditioning protocol, How and when to prepare the dressing, how and when to spice and stuff the turkey, and instructions on the conditioning parameters needed for each step of the conditioning protocol. In this example, the consumer 540 is instructed to retrieve and review the conditioning protocol from the nutrient database 550 using the handheld device and to place the frozen turkey first in the microwave oven, which is the conditioner 570, Is additionally instructed about the conditioning parameters to cause the turkey to thaw. The consumer (540), once the defrosting by the microwave oven is completed, the turkey should be removed, the dressing ready and placed inside the turkey, and the sun salt, pepper, and canola oil should be placed on the turkey, Is placed in a baking pan and is instructed to cover the lid. Consumer 540 is further instructed to move the turkey to a convection oven, which is another conditioner 570. Consumer 540 may be able to determine the conditioning parameters for the convection oven to allow the turkey to cook for a sufficient length of time and at an appropriate temperature to ensure that the turkey reaches the desired perfume and texture characteristics of interest Additional instructions are given. During conditioning in the convection oven, the controller 530 directs the consumer 540 via interface 560 as to when to put the sauce on the turkey. Finally, when cooking by the convection oven is completed, the consumer 540 is instructed to move the turkey to the grill, which is another conditioner 570, and the turkey is allowed to move for a time sufficient to allow the grill to produce the desired golden crispy shell As well as conditioning parameters for the grill to allow the grill to bake.

In the case where the conditioner system 510 is a plurality of conditioners 570, it will also be possible for the controller 530 to manage the conditioners 570 in the conditioner system 510 to produce a complete meal. For example, the controller 530 may select conditioning protocols that maximize the use of each conditioner 570. For example, in a meal that includes a turkey and a dressing entree, a home baked bread, and an acorn pumpkin, the turkey is provided frozen to the consumer, the controller 530 controls the use of each conditioner 570 in the conditioning system 510 A microwave oven, a convection oven, and a grill may be deployed and operated to minimize the preparation time for meals by determining which items should be cooked in which order in which conditioner 570 to maximize. In this example, while the turkey is thawing in the microwave oven, the controller 530 may instruct the consumer 540 via the interface 560 to place the bread dough in a convection oven and place the acorn pumpkin on the grill. have. Following turkey thawing, upon completion of baking, the controller 530 instructs the consumer to prepare dressing, place the dressing in the turkey, and direct the sun-dried salt, turmeric, and canola oil to be placed on the turkey, and When the turkey is moved to the convection oven, the turkey is placed in the baking pan and the lid is closed. The controller 530 may further indicate that the bread may be moved to the grill for browning and that the acorn pumpkin may be moved to the microwave oven to keep it warm until the entire meal is ready. The bread dough and acorn squash can be part of a turkey and dressing accessory or can be obtained separately.

In another example, if the nutrient material 420 is an instant frozen food that needs to be heated by the conditioner system 510, the nutrient reader 590 will read the label on the nutrient material 420, 420, and provides that information to the controller 530. [0050] This information may include generation information regarding the generation of various components that make up the instant food. This information includes information on how and where the grains in the instant food were grown, including where the seeds were used, where they were planted, how it was planted, how it was cultivated, when it was harvested, Information about the fertilizers used and the pesticides used. In addition, this information includes animal feed, which has been fed to cattle that have been slaughtered to obtain meat within the lineage, health, immunization, and instant food.

Information from the label on the nutrient material 420 may also include information about how the ingredients were preserved for shipment from the farm or slaughterhouse on the path to the nutrient transducer that prepared the instant food. Additional information may include the recipes used, additives added to the food, and how the nutrient transducer converts the ingredients into its instant food, such as the conditions actually measured during conversion to instant food. Additional information may also be present regarding the preservation of said instant food after conversion.

Such information may be stored on a label located on the packaging for the nutrient material 420 to be read by the nutrient reader 590 and provided to the controller 530 and stored in the consumer interface 540 for display to the consumer 540. [ The label on the nutrient package is read by the nutrient reader 590 and provided to the controller 530 so that the controller 530 can be provided with the nutrient material 420 And reference information, such as a dynamic information identifier, that makes it possible to retrieve information from the nutrient material database 550. In addition, linking consumer feedback and updates on observed or measured changes in nutritional, sensory, and / or aesthetic values of nutrients will provide substantial real-time updates of? N information from actual consumers .

The nutrient material database 550 may be a database maintained by the transducer of the nutrient material 420 for access by a consumer of such nutrient material 420, including but not limited to the previously described examples To track or estimate changes in nutritional, sensory, and / or aesthetic values of such nutrients as well as any other information about the nutrients that can be tracked. Preferably, however, the nutrient database 550 is maintained by the nutrient industry for all such information about grown, raised, preserved, transformed, conditioned, and consumed by the consumer 540 Is a database within the information module 100, in which case it is a database contained within the information module 100 and is also referred to herein as a dynamic nutritional value database.

In an alternative embodiment of the present invention, in addition to providing information to the consumer 520 about the nutrient material 420, the controller 530 may include a controller 530 that controls how the nutrient material 420 is conditioned, Lt; / RTI > In addition, the conditioner system 510 may also measure or sense information about the nutrient material 420 during conditioning of the nutrient by the conditioner system 510, and may provide such information to the controller 530 So that such information can also be provided to the consumer 540 via the consumer interface 560.

In a preferred embodiment of the present invention, the controller 530 is operable to receive, as information received by the controller 530, information about the nutrient material 420 from various sources of such information, including the nutrient material database 550 and the conditioner system 510 Organizes and correlates the information, and presents such information to the consumer 540 in a manner that is useful to the consumer 540 through the consumer interface 560. For example, such information may include information about how the nutrient material 420 meets the nutritional needs of the consumer 540 before or after conditioning, or how the nutrient material 420 is targeted or conditioned by the transducer of the nutrient material at the time of conversion. (540) to understand how the nutrients meet the consumer's needs based on the proposed conditioning parameters that are intended to optimize the particular nutritional, sensual, or aesthetic values targeted by the consumer at that point in time As shown in FIG. It will be able to organize information about the nutrient material 420 to track the weight loss program of the consumer 540. In order to track and assist the consumer in meeting certain nutritional needs, the controller 530 may access or maintain information about the consumer 540.

In another embodiment of the present invention, the conditioner system 510 may be a plurality of conditioner devices that may be selectively operated by the controller 530 to prepare the nutrient material 420. The conditioner system 510 may be any one of a single control device such as a microwave oven, a traditional oven, a toaster, a mixer, a steamer, a stove top, or a human cook. The conditioning system 510 may be a plurality of conditioners 570. The nutrients 420 may be delivered manually or automatically between the conditioners 570 for the final delivery to the consumer 540. The conditioners 570 may be used to deliver the nutrients 420 to the consumers 540, There will be.

The nutrient reader 590 may be a barcode reader or a RFID reader that receives information from the nutrient material 420 or receives a reference code such as a dynamic information identifier from the nutrient material 420 and provides this information to the controller 530. [ It may be an automatic reader such as a sensor. The nutrient reader 590 may also include a manual code reader 590 for inputting a reference code such as a dynamic information identifier associated with or associated with the nutrient 420 to the nutrient reader 590 for the controller 530. [ Entry system.

The nutrient material database 550 may be a flat database, a relational database, or preferably a multi-dimensional database. The nutrient database 550 may be local, but preferably it is remotely located as on the Internet and accessed via a telecommunication system such as a wireless telecommunication system. The controller 530 may be implemented using a computing device such as a micro-controller, micro-processor, 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 within the conditioner system 510, including integration into the conditioner 570.

It should be noted that although Figures 6-7 of various embodiments of the present invention show the nutrient database 550 as part of the conditioner module 500, they are not limited to this interpretation at all. It is also understood that this convention is only one way of illustrating the inventions described herein, and it is understood that this does not limit the scope of the invention at all. The recipe database 555, the consumer database 580, and the nutrient industry database 558 are equally understood. For example, any of the nutrient database 550, the recipes database 555, the consumer database 580, and the nutrient industry database 558 may be included within the information module 100 or within the conditioner module 500 .

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

Although the conditioner module 500 may be located in a consumer's home, the conditioner module 500 may be located in a restaurant or other food service facility that provides nutrients (e.g., 420). ≪ / RTI > In addition, the conditioner module 500 is located at a nutrition store, such as a grocery store or a health food store, to prepare the nutrients 420 that consumers purchase from such a facility. It can be expected that the conditioner modules 500 can be a stand alone business in which consumers select nutrients for removal at the facility for preparation at the facility or for consumption elsewhere.

In addition, controller 530 may be operatively coupled from nutrient 420 to nutrient readers 590 (not shown) to dynamically modify the operation of conditioner system 510 to maintain nutritional, sensory and aesthetic properties of nutrient material 420. [ Or retrieves nutrient information from the nutrient material database 550 using reference information obtained by the nutrient reader 590 from the nutrient material 420. [ For example, if the nutrient material 420 is an instant food, the controller 530 will be able to modify instructions to the conditioner system 530 in response to the source and? N information about the grain used in the instant food, Thus, temperature and cooking duration can be modified to affect the nutritional, sensual, or aesthetic characteristics of the grain. Also, the conditioned parameters notified may be intended to directly optimize the nutritional, sensory, or aesthetic characteristics of the grain targeted by the transducer of the instant food during the transformation.

In an embodiment of the invention, a label on the nutrient material 420 includes a reference to the conditioning instructions for the nutrient material 420, or a dynamic information identifier for such conditioning instructions in the nutrient material database 550 It will be possible. In operation, this may include obtaining information about the nutrient material 420 as to how the controller 530 may dynamically operate the conditioner system 510 to regulate the nutrient material 420 without the consumer intervening . In addition, conditioning instructions for the nutrient material 420 may be provided for a variety of different conditioner systems 510, or conditioners 570, and the controller may select appropriate conditioning instructions. The dynamic operation of the conditioner system 510 may be directly intended to optimize the nutritional, sensual, or aesthetic characteristics of the nutrient targeted by the transducer of the nutrient during conversion.

In a further embodiment of the present invention, the nutritional reader 590 and / or the conditioner system 510 may measure or sense information regarding the current state of the nutrient 420 and provide such information to the controller 530. [ To enable the controller 530 to dynamically modify the operation of the conditioner system < RTI ID = 0.0 > 510. < / RTI >

In a further embodiment of the present invention, the consumer 540 provides information to the consumer interface 560 regarding their needs and / or desires regarding the nutrient material 420. The consumer interface 560 provides this information to the controller 530 to enable the controller 530 to dynamically modify the conditioning parameters used by the conditioner system 510 in regulating the nutrient material 420 Or to request dynamically modified conditioning parameters from the nutrient database 550 to be used by the conditioner system 510 in regulating the nutrient material 420. The needs or desires of the consumer 540 may include nutritional parameters, sensory parameters, or aesthetic parameters. For example, the consumer 540 may have a need for certain nutrients that are present in the nutrient material 420 prior to conditioning. The controller 530 may modify the operation of the conditioner system 510 to preserve such nutrients. For example, the conditioner system 500 can cook nutrients at low temperatures and / or for a shorter time to minimize nutrient losses. The needs or desires of the consumer 540 may be related to particular nutritional, sensual, and / or aesthetic values and may include dynamic information identifiers such as nutritional additives, preservatives, genetic modifications, May be further associated with other nutrient attributes that are searchable through the nutrient material database 550 using the database. In addition, the needs or desires of the consumer may be part of a consumer profile provided to the controller 530 via the consumer interface 560 or otherwise available to the controller 530. [ The needs or desires of the consumer may be realistically exclusionary, for example, no animal-derived products, no peanut or peanut-derived products, no farm-raised products, no pig products, or No imported products. In these cases, the nutrient database 550 may provide information that prevents consumers from preparing or consuming products that the consumer prefers to not consume, consume, or consume.

The nutritional, sensual or aesthetic wishes of the consumer 540 may include how rarely or how much they like the particular nutrients to be prepared. For example, the consumer 540 may want his or her vegetables to be crisp or the pasta to be chewy. Using such information provided by the consumer 540 to the controller 630 via the consumer interface 560, the controller 530 can dynamically modify the operation of the conditioner system 510 in response to the consumer information, And can provide nutrients according to the consumer's wishes.

In an embodiment of the invention, the controller 530 receives information about the history of the nutrient 420, current information of the nutrient 420, and the needs and / or desires of the consumer 540, And dynamically modify the operation of the conditioner system 510 in response to the information to provide nutrients in accordance with the needs and desires of the system. For example, if the nutrient material 420 is a steak, the controller 530 receives reference information, such as a dynamic information identifier, from the nutrient reader 590 regarding the steak nutrient material 420. The controller 530 will use this reference information to obtain information about the stake from the nutrient database 550. [ Controller 530 may also receive current information regarding the stake from nutritional reader 590 or conditioner 510. [ In addition, the controller 530 may receive consumer 540 preferences from the consumer interface 560. Finally, the controller 530 will be able to receive information from the conditioner system 510 while controlling the steak nutrient 420. Using some or all of such information, the controller 530 may dynamically modify the dish of the steak to preserve, optimize, or enhance the sensory, nutritional, and aesthetic characteristics to satisfy the consumer 540 needs will be. For example, the steak may be cooked slowly to conserve iron levels in the meat, and may also be cooked well-done to match the taste of the consumer 540.

The conditioner system 510 may prepare for the consumer a nutrient material comprising a plurality of nutrients 420. The conditioner module 500 includes a recipes database 555 operatively coupled to the controller 503. The recipes database 555 may be part of the nutrient database 550, or it may be a stand-alone database. Although the recipe database 555 may be located locally, it is desirable to be able to access a number of conditioner modules 500 via a telecommunications system, such as the Internet, including telecommunications systems.

Controller 530 is also preferably coupled to consumer database 580. Consumer database 580 may additionally be coupled to consumer interface 560. The consumer database 580 may include the nutritional, sensual and aesthetic needs of the consumer 540, preferences, and may be selected from a menu of consumer profiles or may be the appearance of a customized consumer profile for an individual consumer. The consumer database 580 may receive input from the consumer 540 about the consumer 540 but may be provided by the medical records of the consumer 540, the sports records for the consumer's gym, And may also include the supplied information. Consumer database 580 may include information regarding intermittent actions that could be obtained, obtained, or prepared or consumed by the consumer, and / or about manufacturer alerts or recalls of nutrients. In addition, the consumer database 580 may include information about the preferences of the consumer 540 provided by the controller 530 for previous nutrient 420 adjustments. In addition, the consumer database 580 may include consumer preferences from external sources such as restaurants and grocery stores where the consumer 540 has purchased the nutrients 420. Finally, the consumer database 580 may include information from the consumer module 600 in FIG.

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

For example, the controller 530 may be operable to select the nutrients 420 necessary for preparing a meal. In this case, the nutrient material 420 may be a plurality of nutrient materials 420. In operation, the consumer 540 may use the consumer interface 560 to select a dinner menu. In addition, the consumer 540 may select a particular recipe from the recipe database 555, or may select a recipe source in the database 555, such as low salt meals and / or recipes by certain well known chefs. The controller 530 may prepare a shopping list for the consumer 540 via the consumer interface 560. [ Alternatively, the controller 530 may send the shopping list to a supplier of a nutrient material 420, such as a grocery store, so that the consumer 540 may pick up such already selected items or have such items shipped.

Alternatively, controller 530 may be configured to provide the conditioner module 500 with a nutrient material that is available to the conditioner module 500, if it is instructed by the consumer 540 to utilize nearby nutrients that have logged to the controller 530 via the nutrient reader 590. [ 420 may be modified or proposed. For example, if the consumer 540 instructs the conditioner module 500 via the consumer interface 560 that the consumer 540 likes Italian food, which is a well-known Italian chef's style, It will use the information in its various data paces to prepare. In this case, the controller 530 will match its inventory of available nutrients with the recipes from the well-known Italian chefs in the recipes database 555 and look for available recipes. The controller 530 may select a recipe that optimized the needs and preferences of the consumer 540 and prepare the meal using the conditioner system 510. [ Alternatively, the controller 530 may use the user interface 560 to present various options to the consumer 540, highlighting the features of each available meal from a nutritional need and / or preference of the consumer 540 It will be possible.

In FIG. 7, the nutrient material database 550, the recipes database 555, and the consumer database 580 are part of the nutrient industry database 558. The controller 530 communicates with the nutrient industry database 558 via a communication system such as the Internet and preferably via a telecommunication system such as wireless remote communication. In such arrangements, even local supermarkets have items in stock, searching for and sending routes from the consumer's current location to the supermarket, and further transmitting the route to follow in the supermarket to effectively obtain the items The controller 530 will be able to confirm that the < RTI ID = 0.0 >

Although Figures 6-7 of various embodiments of the present invention show that the nutrient database 550 is part of the conditioner module 500, it is important to note that they are not at all limited to this interpretation. It is also understood that this convention is only one way of illustrating the inventions described herein, and it is understood that this does not limit the scope of the invention at all. The recipe database 555, the consumer database 580, and the nutrient industry database 558 are equally understood. For example, any of the nutrient database 550, the recipes database 555, the consumer database 580, and the nutrient industry database 558 may be included within the information module 100 or within the conditioner module 500 .

Are intended to be inclusive (i.e., to include, " include, " include, " include, "include, Should not be construed as limited to them. &Quot; As used herein, "connected," "coupled, " or variations thereof, means any direct or indirect connection or connection between two or more elements. Such connections or connections between elements may be physical, logical, or a combination thereof. In addition, the words "here "," above ", "below ", and similar terms are used herein to refer generally to the subject matter and not to any particular portion of the subject matter. Where context permits, the words in the above detailed description using the singular or plural number may also include the plural number or the number of the singular number, respectively. The word "or" when referring to a list of two or more items covers all of the following interpretations of the word: any of the items in the list, all the items in the list, .

The foregoing detailed description of the examples of the present invention is not intended to be exhaustive or to limit the invention to the precise forms disclosed above. Although specific examples of the invention have been described above for illustrative purposes, various equivalent modifications are possible within the scope of the invention, which will be apparent to those of ordinary skill in the art to which the invention belongs. Although processes or blocks are presented in the order given herein, alternative implementations will be capable of performing routines with steps performed in a different order, or systems employing different ordering blocks. Some of the processes or blocks may be deleted, removed, added, partitioned, combined, and / or modified to provide alternative or sub-combinations. Also, it is to be appreciated that processes or blocks are shown as being performed in series at one time, but these processes or blocks may instead be performed in parallel or implemented, or may be performed in a different number of times. Also, any particular number noted herein is merely an example. It is understood that alternative implementations may use different values or ranges.

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

Any of the above-cited patents and applications and other references, including those which may be referred to as listings in the accompanying papers, are incorporated herein by reference. The features of the invention may be modified as necessary to embrace the systems, functions and concepts included in such references in order to provide additional implementations of the invention

These and other changes can be made to the invention in light of the above detailed description. Although the above description illustrates some examples of the present invention and describes the best mode contemplated, the present invention can be performed in many ways, no matter how detailed in the text above it may appear. The details of such systems may vary considerably in their particular implementations, but are still covered by the invention disclosed herein. As mentioned above, certain terms used in describing certain features or aspects of the present invention mean that the term is again defined herein to be limited to any particular feature, feature, or aspect of the invention to which the term relates. Should not be considered. In general, terms used in the following claims should not be construed as limiting the invention to the specific examples disclosed in the specification, unless the terms are explicitly defined in the Detailed Description section above. Thus, the actual scope of the present invention includes all the equivalent means of implementing or implementing the invention under the claims, rather than just the disclosed examples.

While certain features of the invention are set forth with particularity in the claims below, the Applicant contemplates various aspects of the invention that are any number of claimed features. For example, one aspect of the present invention is 35 U.S.C. Plus-function claim under heading 6 § 112, other aspects may likewise be embodied in other forms such as those embodied in a means-plus-function claim or computer-readable medium. 35 U.S.C. Claims intended to be addressed under the sixth paragraph of d 112 will begin with the words "means for". Accordingly, Applicants reserve the right to add additional claims after the present application to pursue such additional claims for other aspects of the present invention.

Claims (193)

As a system for generating adaptively transformed nutritional substances:
Claims 1. A dynamic information identifier associated with at least one component of a single or multiple component nutrient, the dynamic identifier allowing to retrieve source information for an ingredient nutrient associated with it, A dynamic information identifier comprising dynamically generated information that reflects a change in the state or state of the component nutrient prior to the adaptive transformation;
A converter for adaptive transformation of the single or multiple component nutrients using processing parameters in response to the source information to produce an adaptively transformed nutrient; And
And a transmitter for transmitting the information related to the adaptive transformation and the source information. The method according to claim 1,
Wherein the processing parameters are adapted to the source information for optimization of a desired characteristic of the adaptively transformed nutrient. The method according to claim 1,
Wherein the processing parameters are adapted to the source information for optimization of a desired characteristic of one or more of the component nutrients. The method according to claim 1,
A dynamic nutritional value database for storing the source information and information related to the adaptive transformation,
The dynamic nutritional value database includes information on? N,
ΔN is an adaptively transformed nutrient production system that is a change in nutrient, organoleptic, or aesthetic value of one or more ingredient nutrients. 5. The method of claim 4,
Further comprising a dynamic nutritional value table for expressing the derived or estimated information using the? N or the? N. 6. The method of claim 5,
Further comprising a dynamic information identifier associated with the adaptively transformed nutrient to enable retrieval of information related to the source information or the adaptive transformation or information derived or estimated using the DELTA N or DELTA N , An adaptively transformed nutrient production system. The method according to claim 1,
Wherein the source information further comprises information proving the origin of one or more of the component nutrients. The method according to claim 1,
Wherein at least one of said component nutrients is previously conserved, packaged, or transformed into an adaptively transformed nutrient production system. 9. The method of claim 8,
Wherein the source information further comprises information proving the origin of one or more of the previously preserved, packaged, or transformed constituent nutrients. The method according to claim 1,
Further comprising a device for retrieving the source information using a dynamic information identifier associated with each component nutrient. The method according to claim 1,
Further comprising a device for retrieving information related to the adaptive transformation or the source information using a dynamic information identifier associated with the adaptively transformed nutrient. A system for producing adaptively transformed nutrients from one or more ingredient nutrients comprising:
A dynamic information identifier associated with each constituent nutrient for enabling the retrieval of dynamically generated source information for constituent nutrients, said source information comprising at least one of a nutritional value, sensory value, or aesthetic value of said constituent nutrient A dynamic information identifier, including one; And
Adaptive transformation of the constituent nutrients using processing parameters in response to the source information for the purpose of minimizing the improvement, maintenance, or deterioration of the nutritional value, sensory value, or aesthetic value of the one or more nutrients following the adaptive conversion A converter for; And
And a transmitter for transmitting the source information and information related to minimizing the enhancement, maintenance, or degradation of the nutrients. 13. The method of claim 12,
The dynamically generated source information is useful for indicating Δ N and Δ N is a change in nutrient, organoleptic, or aesthetic value of one or more component nutrients occurring prior to the adaptive transformation ; And
Wherein the dynamic information identifier associated with the one or more ingredient nutrients further makes it possible to retrieve information proving the origin of the ingredient nutrients. 13. The method of claim 12,
Wherein one or more of said component nutrients are previously conserved, packaged, or transformed and adapted from said one or more component nutrients. 15. The method of claim 14,
The source information for the previously preserved, packaged, or transformed constituent nutrients is useful for indicating ΔN, and ΔN is the nutritional value of the previously preserved, packaged, or transformed constituent nutrients occurring prior to the adaptive transformation , Sensory, or aesthetic value;
Wherein the change comprises any one of maintenance, enhancement, or degradation; And
Wherein the dynamic information identifier associated with the previously preserved, packaged, or converted component nutrients further comprises one or more component nutrients ≪ / RTI > 13. The method of claim 12,
Further comprising a dynamic nutritional value table for presenting information derived from the dynamically generated source information or information related to minimizing the enhancement, maintenance, or degradation;
Wherein the information representation comprises information indicated by? N or? N, wherein? N is a change in nutritional, sensory or aesthetic value of one or more constituent nutrients;
Wherein the change comprises any one of maintenance, enhancement, or degradation. 13. The method of claim 12,
Further comprising a dynamic information identifier associated with the adaptively transformed nutrient that enables remote retrieval of information related to the minimally minimizing of the improvement, maintenance, or degradation of the dynamically generated source information,
The information available for the remote search includes estimated or derived information using? N or? N; ΔN is a change in nutritional, sensory or aesthetic value of one or more ingredient nutrients, wherein the change is one or more nutrients adaptively converted from one or more ingredient nutrients, Material generation system. 13. The method of claim 12,
Further comprising a device for remotely retrieving the dynamically generated source information using a dynamic information identifier associated with each component nutrient. ≪ Desc / Clms Page number 21 > 18. The method of claim 17,
Further comprising a device for remote retrieval using a dynamic information identifier associated with the adaptively transformed nutrient. ≪ Desc / Clms Page number 21 > 20. The method of claim 19,
Wherein the device comprises a nutrient conditioner, wherein the nutrient conditioner is adaptively transformed from at least one constituent nutrient. A method for generating a dynamic nutritional value table for a nutrient material comprising:
Accessing source information for the nutrient material;
Accessing subsequent information for the nutrient, wherein the subsequent information is dynamically identified by at least one of the nutrient measurement or conservation information about the nutrient or conversion information about the nutrient; And
Using the source information and the subsequent information to generate a dynamic nutritional value table for presentation of information about the nutrient,
Wherein the representation of the information is for conveying the information indicated by DELTA N or DELTA N, DELTA N is a change in the nutritional, sensory or aesthetic value of the nutrient and the change is one of maintenance, ≪ / RTI > wherein the method comprises the steps of: 22. The method of claim 21,
Wherein the source information comprises source information for multiple component nutrients;
Wherein the expression of the information conveys the information indicated by the DELTA N or DELTA N for the multiple constituent nutrients. 23. The method of claim 22,
One or more of said ingredient nutrients have been previously preserved, packaged or converted;
Whereby a representation of the information is altered to convey the information indicated by DELTA N or DELTA N for the previously preserved, packaged or transformed constituent nutrient. 22. The method of claim 21,
Wherein the nutrient material comprises one or more ingredient nutrients, the ingredient nutrients previously preserved, packaged or converted or not; And
Wherein the source information further proves the origin of one or more of the ingredient nutrients. 22. The method of claim 21,
Further comprising using a dynamic information identifier to remotely access the dynamic nutritional value table or to remotely access the source information and the subsequent information to which the dynamic nutritional value table can be directed, A method for generating dynamic nutritional value tables for nutrients. 22. The method of claim 21,
Further comprising utilizing the information indicated by the? N represented by the dynamic nutritional value table or the? N to determine at least one of a nutritional value, a sensory value, and an aesthetic value of the nutrient. A method for generating a dynamic nutritional value table for a substance. 22. The method of claim 21,
Further comprising using the information indicated by the? N represented by the dynamic nutritional value table or the? N to determine an optimal consumption date of the nutritive substance . 22. The method of claim 21,
Further comprising the step of using the information indicated by the? N represented by the dynamic nutritional value table or the? N to indicate a sensed qualitative value of the nutrient, How to create a table of values. 22. The method of claim 21,
Further comprising using the information indicated by the? N or the? N for the multiple component nutrients to indicate a rate of loss of nutritional value, sensory value, or aesthetic value of the component nutrient. A method for generating a dynamic nutritional value table for a substance. 22. The method of claim 21,
Further comprising using the dynamic nutritional value table to indicate compliance with a predetermined consumer profile or current consumer query. ≪ Desc / Clms Page number 19 > As a conversion system for nutrients:
A searcher for obtaining source information about a nutrient material to be converted;
A converter for converting the nutrient material; And
And a transmitter for transmitting the source information after conversion. As a conversion system for nutrients:
A searcher for obtaining source information about a nutrient material to be converted;
A converter for converting the nutrient material;
A sensor for obtaining conversion information about the conversion; And
And a transmitter for transmitting the source information and the transformation information after the transformation. As a conversion system for nutrients:
A searcher for obtaining source information about a nutrient material to be converted; And
And a converter for adaptively converting the nutrient according to the source information. As a conversion system for nutrients:
A searcher for obtaining source information about a nutrient material to be converted;
A converter for adaptively converting the nutrient material according to the source information; And
And a transmitter for transmitting the source information after an adaptive transformation. As a conversion system for nutrients:
A searcher for obtaining source information about a nutrient material to be converted;
A converter for adaptively converting the nutrient material according to the source information; And
And a transmitter for transmitting information about the adaptive transform after the adaptive transform and the source information. As a conversion system for nutrients:
A searcher for obtaining source information about a nutrient material to be converted;
A converter for adaptively converting the nutrient material according to the source information;
A sensor for obtaining transformation information on the adaptive transform; And
And a transmitter for transmitting the transformation information and the source information after an adaptive transformation. 37. The method of claim 36,
The searcher comprising:
An identifier associated with the nutrient;
A reader for reading an identifier associated with the nutrient material;
An information storage unit for storing the source information referenced by the identifier; And
And an information locator for obtaining the source information for a nutrient from the information storage. 37. The method of claim 36,
Wherein the source information about the nutrient includes nutritional, sensory, or aesthetic values. 39. The method of claim 37,
Wherein the information storage comprises an electronic storage device or system. 39. The method of claim 37,
Wherein the information storage unit comprises a computer. 39. The method of claim 37,
Wherein the information storage comprises a computer database. 39. The method of claim 37,
Wherein the identifier is a human readable label. 39. The method of claim 37,
Wherein the identifier is a computer readable label. 39. The method of claim 37,
Wherein the identifier is a computer readable label comprising a bar code label. 39. The method of claim 37,
Wherein the identifier is a computer readable label comprising a QR code label. 39. The method of claim 37,
Wherein the identifier is a computer readable label comprising a radio frequency label. 39. The method of claim 37,
Wherein the identifier is a computer readable label comprising an electronically readable label. 39. The method of claim 37,
Wherein the reader comprises an optical reader. 39. The method of claim 37,
Wherein the reader is a radio frequency reader. 39. The method of claim 37,
Wherein the reader comprises an electronic reader. 39. The method of claim 37,
Wherein the information locator comprises a computer. 39. The method of claim 37,
Wherein the information locator comprises a database. 37. The method of claim 36,
Wherein the transducer comprises a food processing system. 37. The method of claim 36,
Wherein the transducer comprises an oven. 37. The method of claim 36,
Wherein the transducer comprises a microwave oven. 37. The method of claim 36,
Wherein the transducer comprises a fryer. 37. The method of claim 36,
Wherein the transducer comprises a steamer. 37. The method of claim 36,
Wherein the transducer comprises a computer-controlled food processing system. 37. The method of claim 36,
Wherein the sensor comprises a chemical sensor. 37. The method of claim 36,
Wherein the sensor comprises a biological sensor. 37. The method of claim 36,
Wherein the sensor comprises an electronic sensor. 37. The method of claim 36,
Wherein the sensor comprises a mechanical sensor. 37. The method of claim 36,
Wherein the sensor comprises any combination of chemical, biological, electronic, and / or mechanical sensors. As a conversion system for nutrients:
A searcher for obtaining nutritional, sensual or aesthetic information about the nutrient prior to adaptation;
A transducer for adaptively converting nutrients according to nutritional, sensory or aesthetic information about the nutrient prior to adaptive transformation, in order to maintain, or minimize, nutritional, sensory or aesthetic values of the nutrients ;
A sensor for obtaining nutritional, sensual or aesthetic information about the adaptive transformation; And
Sensory or aesthetic information about a nutrient prior to adaptive conversion and a transmitter for transmitting nutritional, sensual or aesthetic information about said adaptive conversion. 65. The method of claim 64,
The searcher comprising:
An identifier associated with the nutrient;
A reader for reading an identifier associated with the nutrient material;
An information store containing the nutrition, sensual or aesthetic information about the nutrient referenced in the identifier before being adaptively transformed; And
And an information locator for obtaining the nutrition, sensual or aesthetic information for the nutrient material from the information storage. 66. The method of claim 65,
Wherein the information storage comprises an electronic storage device or system. 66. The method of claim 65,
Wherein the information storage unit comprises a computer. 66. The method of claim 65,
Wherein the information storage comprises a computer database. 66. The method of claim 65,
Wherein the identifier is a human readable label. 66. The method of claim 65,
Wherein the identifier is a computer readable label. 66. The method of claim 65,
Wherein the identifier is a computer readable label comprising a bar code label. 66. The method of claim 65,
Wherein the identifier is a computer readable label comprising a QR code label. 66. The method of claim 65,
Wherein the identifier is a computer readable label comprising a radio frequency label. 66. The method of claim 65,
Wherein the identifier is a computer readable label comprising an electronically readable label. 66. The method of claim 65,
Wherein the reader comprises an optical reader. 66. The method of claim 65,
Wherein the reader is a radio frequency reader. 66. The method of claim 65,
Wherein the reader comprises an electronic reader. 66. The method of claim 65,
Wherein the information locator comprises a computer. 66. The method of claim 65,
Wherein the information locator comprises a database. 65. The method of claim 64,
Wherein the transducer comprises a food processing system. 65. The method of claim 64,
Wherein the transducer comprises an oven. 65. The method of claim 64,
Wherein the transducer comprises a microwave oven. 65. The method of claim 64,
Wherein the transducer comprises a frying pan. 65. The method of claim 64,
Wherein the transducer comprises a steamer. 65. The method of claim 64,
Wherein the transducer comprises a computer-controlled food processing system. 65. The method of claim 64,
Wherein the sensor comprises a chemical sensor. 65. The method of claim 64,
Wherein the sensor comprises a biological sensor. 65. The method of claim 64,
Wherein the sensor comprises an electronic sensor. 65. The method of claim 64,
Wherein the sensor comprises a mechanical sensor. 65. The method of claim 64,
Wherein the sensor comprises any combination of chemical, biological, electronic, and / or mechanical sensors. A method for dynamically generating a nutritional table for a nutrient material comprising:
Initially identifying nutritional, sensual or aesthetic information for the nutrient material;
Subsequently ascertaining updated nutritional, sensory or aesthetic information for said nutrient material; And
Comprising the step of calculating a nutritional table using said first identified nutritional, sensory or aesthetic information for said nutritional material and said subsequently identified nutritional, sensory or aesthetic information for said nutritional material A method for dynamic creation of nutritional tables for nutrients.
92. The method of claim 91,
At least one of initially identifying nutritional, sensory or aesthetic information for said nutritional material and subsequently ascertaining updated nutritional, sensory or aesthetic information for said nutritional material is to measure said nutritional substance ≪ / RTI > A method of dynamic generation of a nutritional table for a nutrient material. 92. The method of claim 91,
Wherein the nutritional, sensual, or aesthetic information for the nutrient is first ascertained using the source information of the nutrient. 92. The method of claim 91,
Wherein subsequent identification of the updated nutritional, sensory or aesthetic information for the nutrient is performed using information about the conversion of the nutrient. 92. The method of claim 91,
Calculating a nutritional table for the nutrient material is performed using any combination of nutrient measurement, source information utilization of the nutrient material, and utilization of conversion information of the nutrient material, . A communication system for nutrient materials comprising:
A nutritional information module with information related to the characteristics of the packaged nutrient material;
A communication module that receives the information from the nutrition information module and provides an output that includes information related to the status of the packaged nutrient; And
And a preparation module for preparing the packaged nutrient according to the condition. A communication system for preparing nutrient materials comprising:
A nutritional information module with information related to the characteristics of the packaged nutrient material; And
And a communication module for receiving the information from the nutrition information module and providing an output comprising information related to the preparation of the packaged nutrient. A communication system for preparing nutrient materials comprising:
A nutritional information module with information related to the characteristics of the packaged nutrient material;
A communication module for receiving the information from the nutrition information module; And
And a preparation module for providing data to the communication module and receiving data from the communication module indicating conditions of preparation of the packaged nutrient material. A communication system for preparing nutrient materials comprising:
A nutritional information module with information related to the characteristics of the packaged nutrient material;
A communication module for receiving the information from the nutrition information module; And
And a user interface for receiving an output from the communication module, the information including information related to the preparation of the packaged nutrient. A communication system for preparing nutrient materials comprising:
A nutritional information module with information related to the characteristics of the packaged nutrient material;
A communication module for receiving the information from the nutrition information module; And
A database that incorporates material recipe recommendations for the packaged nutrient identified by the nutrition information module and input from a user interface. A communication system for preparing nutrient materials comprising:
A nutritional information module with information related to the characteristics of the packaged nutrient material;
A communication module for receiving the information from the nutrition information module;
A preparation module for providing data to the communication module and receiving from the communication module data indicative of states of preparation of the packaged nutrient material; And
A database that incorporates material recipe recommendations for the packaged nutrient identified by the nutrition information module, input from a user interface, and data from the preparation module. A method for converting nutrients comprising:
Converting the nutrient material;
Packaging the nutrient material;
Providing a dynamic information identifier to the packaged nutrient, wherein the dynamic information identifier is associated with a source and? N information for the nutrient and is associated with a nutrient or nutritional value of the nutrient to be achieved after the subsequent preservation and conditioning; A providing step, also associated with a sensory value; And
And feeding the nutrient to another entity. 103. The method of claim 102,
Using the dynamic information identifier to retrieve or transmit DELTA N information for the nutrient following a period of retention; And
Further comprising using the dynamic information identifier to retrieve or transmit the target nutritional or sensory value. 104. The method of claim 103,
Transmitting the conditioning protocol for the nutrient in response to the target nutritional or sensory value and the nutritional or sensory value after the storage period in order to achieve the target nutritional or sensory value of the nutrient Containing nutrient conversion method. 103. The method of claim 102,
Wherein the target nutritional or sensory value of the nutrient is determined by the transducer of the nutrient. A system for converting nutrients comprising:
Nutrients; And
And a conversion system for converting the nutrient material,
Wherein the conversion system comprises a packaging system for packaging the nutrient material after conversion,
Wherein the wrapping comprises providing the dynamic information identifier with the nutrient material after conversion,
Wherein the dynamic information identifier is associated with a source and? N information for the nutrient and is also associated with a target nutritional or sensory value of the nutrient selected by the transducer of the nutrient to be achieved after a subsequent period of preservation and conditioning , Nutrient conversion system. 107. The method of claim 106,
A transmitter for transmitting the dynamic information identifier;
A searcher for retrieving the NN information for the nutrient associated with the subsequent period of conservation using the dynamic information identifier and retrieving the target nutritional or sensory value; And
Further comprising a transmitter for sending a conditioning protocol in response to said ΔN information for said nutrient related to said subsequent period of conservation and to condition said nutrient in response to said target nutritional or sensory value, Nutrient conversion system. 107. The method of claim 107,
Wherein the transmitter transmitting the conditioning protocol also transmits the target nutritional or sensory value of the nutrient material after conditioning. 107. The method of claim 107,
Wherein the transmitter transmitting the conditioning protocol also transmits the achieved nutritional or sensory value of the nutrient after conditioning. 107. The method of claim 106,
Wherein the target nutritional or sensory value of the nutrient is selected by the transducer of the nutrient during the conversion of the nutrient. A method for converting nutrients comprising:
Obtaining a nutrient material or a component of the nutrient material;
Determining a source and? N information for the nutrient or the component; And
Converting said nutrient or said ingredient to optimize a selected nutritional or sensory value of said ingredient or said nutrient for subsequent preservation;
The transformation may be performed using a dynamic information identifier that enables retrieval or transmission of the proposed conditioning parameters to further optimize the selected nutritional or sensory value of the component or the nutrient after subsequent conservation and conditioning, Further comprising packaging the material;
Wherein the dynamic information identifier is associated with the transformation, the subsequent conservation, and the source and? N information for the nutrient associated with the proposed conditioning parameters. 111. The method of claim 111,
Using said dynamic information identifier to transmit or retrieve? N information related to said subsequent retention for said nutrient material; And
Further comprising using the dynamic information identifier to transmit or retrieve the proposed conditioning parameters. 113. The method of claim 112,
Wherein said proposed conditioning parameters for said nutrient are responsive to said selected nutritional or sensory value of said nutrient and said ΔN information related to said subsequent conservation. 111. The method of claim 111,
Wherein the proposed parameters are determined by a transducer of a nutrient material. A system for converting nutrients comprising:
Nutrients comprising multiple components; And
And a conversion system for converting the components and packaging the components after conversion,
The transformation system providing the dynamic information identifier with the nutrient after the change,
Wherein the dynamic information identifier is associated with source and? N information for the components and is also associated with an optimal nutritional or sensory value of at least one component to be achieved after the subsequent preservation and conditioning. 116. The method of claim 115,
The dynamic information identifier includes:
Retrieving said source and? N information and retrieving? N information associated with said subsequent retention for said components; And
Retrieving the optimal nutritional or sensory value; And
The N and the N information relating to the subsequent conservation, and the conditioning protocol for conditioning the nutrient in response to the optimal nutritional or sensory value. 116. The method of claim 116,
Wherein the optimal nutritional or sensory value of the nutrient is transmitted after conditioning. 116. The method of claim 116,
Wherein the achieved nutritional or sensory value of the nutrient resulting from conditioning is associated with the dynamic information identifier. 116. The method of claim 115,
Wherein the optimal nutritional or sensory value of the nutrient is determined by the transducer of the nutrient. 116. The method of claim 115,
The one or more dynamic information identifiers are provided with the nutrient material
Wherein each of the dynamic information identifiers is associated with individual components of the nutrient material. 116. The method of claim 116,
Wherein the conditioning protocol requires more than one conditioning device. 116. The method of claim 116,
Wherein the conditioning protocol requires conditioning of multiple components using more than one set of conditioning parameters. As a conversion system for nutrients:
A searcher for obtaining source information about a nutrient material to be converted;
A converter for converting the nutrient material; And
And a transmitter for transmitting the source information and the conditioning parameters to optimize at least one of nutritional, sensory, and aesthetic values after conversion. As a conversion system for nutrients:
A searcher for obtaining source information about a nutrient material to be converted;
A converter for converting the nutrient material;
A sensor for obtaining conversion information on the conversion; And
And a transmitter for transmitting said source information, conversion information and conditioning parameters to optimize at least one of nutritional, sensory, and aesthetic values after conversion. As a conversion system for nutrients:
A searcher for obtaining source information about a nutrient material to be converted;
A converter for adaptively converting the nutrient material according to the source information; And
And a transmitter that transmits conditioning parameters to optimize at least one of nutritional, sensory, and aesthetic values after conversion. As a conversion system for nutrients:
A searcher for obtaining source information about a nutrient material to be converted;
A converter for adaptively converting the nutrient material according to the source information; And
And a transmitter for transmitting said source information and conditioning parameters to optimize at least one of nutritional, sensory, and aesthetic values after adaptive conversion. As a conversion system for nutrients:
A searcher for obtaining source information about a nutrient material to be converted;
A converter for adaptively converting the nutrient material according to the source information; And
And a transmitter for transmitting information about the source information and the conditioning parameters and the adaptive transformation to optimize at least one of nutritional, sensory, and aesthetic values after the adaptive transformation. As a conversion system for nutrients:
A searcher for obtaining source information about a nutrient material to be converted;
A converter for adaptively converting the nutrient material according to the source information;
A sensor for obtaining conversion information about the adaptive conversion; And
And a transmitter for transmitting the transformation information and the source information and conditioning parameters to optimize at least one of nutritional, sensory, and aesthetic values after the adaptive transformation. 127. The method of claim 128,
The searcher comprising:
An identifier associated with the nutrient;
A reader for reading the identifier associated with the nutrient material;
An information storage unit including the source information and the conditioning parameters to optimize at least one of the nutritional, sensory, and aesthetic values referenced in the identifier; And
And an information locator for obtaining the source information and conditioning parameters to optimize at least one of nutritional, sensory, and aesthetic values for the nutrient from the information store. 127. The method of claim 128,
Wherein the source information about the nutrient includes nutritional, sensory, or aesthetic values. 129. The method of claim 129,
Wherein the information storage comprises an electronic storage device or system. 129. The method of claim 129,
Wherein the information storage unit comprises a computer. 129. The method of claim 129,
Wherein the information storage comprises a computer database. 129. The method of claim 129,
Wherein the identifier is a human readable label. 129. The method of claim 129,
Wherein the identifier is a computer readable label. 129. The method of claim 129,
Wherein the identifier is a computer readable label comprising a bar code label. 129. The method of claim 129,
Wherein the identifier is a computer readable label comprising a QR code label. 129. The method of claim 129,
Wherein the identifier is a computer readable label comprising a radio frequency label. 129. The method of claim 129,
Wherein the identifier is a computer readable label comprising an electronically readable label. 129. The method of claim 129,
Wherein the reader comprises an optical reader. 129. The method of claim 129,
Wherein the reader is a radio frequency reader. 129. The method of claim 129,
Wherein the reader comprises an electronic reader. 129. The method of claim 129,
Wherein the information locator comprises a computer. 129. The method of claim 129,
Wherein the information locator comprises a database. 127. The method of claim 128,
Wherein the transducer comprises a food processing system. 127. The method of claim 128,
Wherein the transducer comprises an oven. 127. The method of claim 128,
Wherein the transducer comprises a microwave oven. 127. The method of claim 128,
Wherein the transducer comprises a fryer. 127. The method of claim 128,
Wherein the transducer comprises a steamer. 127. The method of claim 128,
Wherein the transducer comprises a computer-controlled food processing system. 127. The method of claim 128,
Wherein the sensor comprises a chemical sensor. 127. The method of claim 128,
Wherein the sensor comprises a biological sensor. 127. The method of claim 128,
Wherein the sensor comprises an electronic sensor. 127. The method of claim 128,
Wherein the sensor comprises a mechanical sensor. 127. The method of claim 128,
Wherein the sensor comprises any combination of chemical, biological, electronic, and / or mechanical sensors. As a conversion system for nutrients:
A searcher for obtaining nutritional, sensual or aesthetic information about the nutrient prior to adaptation;
A transducer for adaptively converting nutrients according to nutritional, sensory or aesthetic information about the nutrient prior to adaptive transformation, in order to maintain, or minimize, nutritional, sensory or aesthetic values of the nutrients ;
A sensor for obtaining nutritional, sensual or aesthetic information about the adaptive transformation; And
To optimize at least one of the nutrition, sensory and aesthetic information after the adaptive transformation, nutrition, sensual or aesthetic information and conditioning parameters of the nutrient prior to adaptive transformation and the adaptive A nutrient conversion system, comprising a transmitter for transmitting nutritional, sensual, or aesthetic information about the conversion. 156. The method of claim 156,
The searcher comprising:
An identifier associated with the nutrient;
A reader for reading an identifier associated with the nutrient material;
To optimize at least one of the nutritional, sensory, and aesthetic values after the adaptive transformation referenced in the identifier, the conditioning parameters and the nutrient, sensory or sensory characteristics of the nutrient prior to adaptation An information storage unit including aesthetic information; And
An information locator for obtaining conditioning parameters and said nutritional, sensual or aesthetic information from said information storage to optimize at least one of said nutritional, sensory and aesthetic values after said adaptive transformation for a nutrient material; Containing nutrient conversion system. 155. The method of claim 157,
Wherein the information storage comprises an electronic storage device or system. 155. The method of claim 157,
Wherein the information storage unit comprises a computer. 155. The method of claim 157,
Wherein the information storage comprises a computer database. 155. The method of claim 157,
Wherein the identifier is a human readable label. 155. The method of claim 157,
Wherein the identifier is a computer readable label. 155. The method of claim 157,
Wherein the identifier is a computer readable label comprising a bar code label. 155. The method of claim 157,
Wherein the identifier is a computer readable label comprising a QR code label. 155. The method of claim 157,
Wherein the identifier is a computer readable label comprising a radio frequency label. 155. The method of claim 157,
Wherein the identifier is a computer readable label comprising an electronically readable label. 155. The method of claim 157,
Wherein the reader comprises an optical reader. 155. The method of claim 157,
Wherein the reader is a radio frequency reader. 155. The method of claim 157,
Wherein the reader comprises an electronic reader. 155. The method of claim 157,
Wherein the information locator comprises a computer. 155. The method of claim 157,
Wherein the information locator comprises a database. 156. The method of claim 156,
Wherein the transducer comprises a food processing system. 156. The method of claim 156,
Wherein the transducer comprises an oven. 156. The method of claim 156,
Wherein the transducer comprises a microwave oven. 156. The method of claim 156,
Wherein the transducer comprises a frying pan. 156. The method of claim 156,
Wherein the transducer comprises a steamer. 156. The method of claim 156,
Wherein the transducer comprises a computer-controlled food processing system. 156. The method of claim 156,
Wherein the sensor comprises a chemical sensor. 156. The method of claim 156,
Wherein the sensor comprises a biological sensor. 156. The method of claim 156,
Wherein the sensor comprises an electronic sensor. 156. The method of claim 156,
Wherein the sensor comprises a mechanical sensor. 156. The method of claim 156,
Wherein the sensor comprises any combination of chemical, biological, electronic, and / or mechanical sensors. A method for dynamically generating conditioning parameters for a nutrient material comprising:
Initially identifying nutritional, sensual or aesthetic information for the nutrient material;
Subsequently ascertaining updated nutritional, sensory or aesthetic information for said nutrient material; And
Calculating the conditioning parameters using the first identified nutritional, sensory or aesthetic information for the nutrient and the updated nutritional, sensory or aesthetic information subsequently identified for the nutrient , A method for dynamic generation of conditioning parameters for a nutrient material. 190. The method of claim 183,
At least one of initially identifying nutritional, sensory or aesthetic information for said nutritional material and subsequently ascertaining updated nutritional, sensory or aesthetic information for said nutritional material is to measure said nutritional substance A method for dynamic generation of conditioning parameters for a nutrient material. 190. The method of claim 183,
Wherein the first identifying nutrient, sensual or aesthetic information for the nutrient is performed using the source information of the nutrient. 190. The method of claim 183,
Wherein subsequently identifying the updated nutritional, sensory or aesthetic information for the nutrient is performed using information about the conversion of the nutrient. 190. The method of claim 183,
Wherein the calculating of the conditioning parameters for the nutrient material is performed using any combination of nutrient measurement, utilization of source information of the nutrient material, and utilization of conversion information of the nutrient material. A communication system for preparing nutrient materials comprising:
A nutritional information module with information related to the characteristics of the packaged nutrient material; And
A communication module for receiving information from the nutrition information module and providing an output comprising information related to the status of the packaged nutrient,
Wherein the communication module accesses information from a source other than the nutrition information module related to the preparation of the packaged nutrient for consumption. A communication system for preparing nutrient materials comprising:
A nutrition information module with information related to the nutritional or sensory characteristics of the packaged nutrient; And
A communication module for receiving the information from the nutrition information module and for providing an output comprising information related to the preparation of the packaged nutrient to optimize nutritional or sensory characteristics of the prepared nutrient material Material preparation communication system. A communication system for preparing nutrient materials comprising:
A nutrition information module with information related to the nutritional or sensory characteristics of the packaged nutrient;
A communication module for receiving the information from the nutrition information module; And
A preparation module for providing data to the communication module and receiving data from the communication module indicating conditions of preparation of the packaged nutrient to optimize nutritional or sensory characteristics of the packaged nutrient. Nutrient preparation communication system. A communication system for preparing nutrient materials comprising:
A nutrition information module with information related to the nutritional or sensory characteristics of the packaged nutrient;
A communication module for receiving the information from the nutrition information module; And
And a user interface for receiving an output from the communication module including information related to the preparation of the packaged nutrient to optimize nutritional or sensory characteristics of the packaged nutrient. A communication system for preparing nutrient materials comprising:
A nutrition information module with information related to the nutritional or sensory characteristics of the packaged nutrient;
A communication module for receiving the information from the nutrition information module; And
A database that incorporates material recipe recommendations for the nutrient identified by the nutrition information module and input from the user interface to optimize nutritional or sensory characteristics of the nutrient material. A communication system for preparing nutrient materials comprising:
A nutrition information module with information related to the nutritional or sensory characteristics of the packaged nutrient;
A communication module for receiving the information from the nutrition information module;
A preparation module for providing data to the communication module and receiving data from the communication module indicating conditions of preparation of the packaged nutrient material to optimize nutritional or sensory characteristics of the prepared nutrient material; And
A nutrient preparation communication system comprising a database that incorporates ingredient recipe recommendations for the nutrient identified by the nutrition information module, input from the user interface, and data from the preparation module.

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