KR20170024457A - Method for determining level of ingestible of food in accordance with the processing by the batch - Google Patents

Method for determining level of ingestible of food in accordance with the processing by the batch Download PDF

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Publication number
KR20170024457A
KR20170024457A KR1020150119757A KR20150119757A KR20170024457A KR 20170024457 A KR20170024457 A KR 20170024457A KR 1020150119757 A KR1020150119757 A KR 1020150119757A KR 20150119757 A KR20150119757 A KR 20150119757A KR 20170024457 A KR20170024457 A KR 20170024457A
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food
information
processing
user
batch
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KR1020150119757A
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Korean (ko)
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KR101864798B1 (en
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이정민
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매일유업주식회사
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    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q50/00—Systems or methods specially adapted for specific business sectors, e.g. utilities or tourism
    • G06Q50/10—Services
    • G06Q50/22—Social work

Abstract

The present invention relates to a method for determining an ingestible degree of food in accordance with the processing of each batch. A user terminal receives basic information on a user. The user terminal scans an identification code applied to food, transmits a processing information request message to a server, the processing information request message including information on processing of at least one among heat and enzyme of each batch of the food. The user terminal receives the processing information on the food from the server and determines the ingestible degree of the food based on the basic information on the user and the processing information on the food. The processing information has each independent allergenicity changed depending on processing of each different batch of the equal food. According to the present invention, the method for determining an ingestible degree of food in accordance with processing of each batch scans an identification code attached to food by using the user terminal to receive processing information on each batch of food, thereby determining an ingestible degree of the corresponding food by the user.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for determining the degree of ingestibility of a food,

More particularly, the present invention relates to a method for determining the degree of ingestibility of food according to batch processing according to the present invention, and more particularly, The present invention relates to a method for determining the degree of consumption of food by a user using received information.

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

On the other hand, there is no particular method for prevention and treatment of food allergy. The only way to prevent this is to have an accurate labeling system for allergenic foods and to prevent consumers who are over-immune to the immune response to certain allergens from consuming the food. This should be applied not only to the food itself but also to processed foods manufactured and processed as raw materials.

On the other hand, the content shown in the present foodstuff is produced by using the same foodstuff in the manufacturing and packaging facilities for food produced using specific raw materials. In addition, only the name of each raw material contained in the food and a partial content thereof are indicated.

However, the above-mentioned contents are all written in the same food, and there is a difference due to a certain error value within a reference value according to the control condition in each process in the production process of the food. These differences can alter the antigenicity of allergens, but they do not reflect these.

In particular, for the food concerned, the antigenicity of the allergens contained in the raw materials may be different for each batch in the production process, but for such a difference, There is a problem in that the range of selection for the preferred food or taste is limited for the consumer and the problem about the production and sale.

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

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a food processing method, The present invention is directed to providing a method for providing a service to a user.

Another object of the present invention is to provide a user with a substitute food that can substitute for a specific food if the food can not be consumed according to processing conditions for each batch.

According to another aspect of the present invention, there is provided a method for controlling a food product, the method comprising: receiving basic information of a user from a user terminal; Transmitting a processing information request message including information on the processing to the server, receiving the processing information of the food from the server, and transmitting the processed information to the server, And determining the degree of ingestibility of the food using the processing information of the food, wherein the processing information includes information on whether the antigenicity of the allergen, which varies according to the processing, It is characterized by being independent.

In the method for determining the degree of ingestibility of food according to the batch processing according to the present invention, it is characterized in that the antigenicity of the allergen is mutually independent because of the difference in control conditions in the processing for each batch .

In the method of determining the degree of ingestibility of food according to the batch processing according to the present invention, the step of receiving and storing the basic information of the user includes receiving the body information of the user, And receiving the fast food information of the user according to the symptom information.

The method according to the present invention is characterized in that the identification code includes a batch number or is matched with a batch number stored in the server.

A method for determining the degree of ingestibility of a food according to batch processing according to the present invention is characterized in that before the processing information request message is transmitted to the server, Analyzing the food produced by each batch and extracting the allergen of the food and storing the antigenicity information which varies depending on at least one of heat and enzymes in the extracted allergen in advance for each batch .

In the method of determining the degree of ingestibility of a food according to the batch processing according to the present invention, the step of determining the degree of ingestibility of the food may include determining the degree of ingestibility of the food based on the basic information inputted by the user And judges that ingestion of the food is impossible if the reference value is exceeded or less than the reference value.

A method for determining the degree of ingestibility of a food according to batch processing according to the present invention is characterized in that when the user is unable to ingest food as a result of determining the degree of ingestibility of the food, To the server, and the user terminal receives the substitute food information from the server.

The method according to claim 1, wherein the substitute food information comprises at least one of a first substitute food containing no allergen causing allergy of the user, And the second alternative food in which the induced allergen is included in the reference value that the user can ingest.

The method of claim 1, further comprising the step of the user terminal receiving a symptom after ingestion of food by the user, wherein the user terminal And the reference value for determining the degree of intake of the food is updated by receiving the symptoms after the ingestion.

The present invention also relates to a method of processing a food product, the method comprising the steps of: storing, in a database (DB), processing instruction information including information on at least one of a batchwise heat of a food or an enzyme; Extracting the processing information of the food that matches the identification code included in the processing information request message among the processing information stored in the database by the server, And transmitting the processed information of the food to the user terminal, thereby guiding the user terminal to judge the degree of ingestibility of the food, wherein the processed information includes information on the processing The antigenicity of allergens varying according to And a gong.

In the method for determining the degree of ingestibility of food according to batch processing according to the present invention, the processing information is obtained by analyzing the food produced for each batch in the production process of the food in the database, Characterized in that the allergen is extracted and the antigenicity information which varies according to the processing of at least one of heat or enzyme is stored in advance in each of the above-mentioned allergen.

In the method for determining the degree of ingestibility of food according to the batch processing according to the present invention, the step of extracting the processing information of the food may include a step of, when the batch number is not included in the identification code, Extracting a batch number in the database using an identification code of the processing-processing-information request message; and extracting processing information of the food corresponding to the batch number.

In the method of determining the degree of ingestibility of food according to the batch processing according to the present invention, the step of extracting the processing information of the food includes, when the batch number is included in the identification code, Extracting the batch number from the identification code of the processing information request message, and extracting the processing information of the food in the database matching the batch number.

A method for determining the degree of ingestibility of a food according to batch processing according to the present invention is characterized in that the server receives a substitute food information request message for substitute food information capable of replacing the food from the user terminal Extracting substitute food information replacing the food using the food group and the food name stored in the database by the server, and transmitting the substitute food information to the user terminal by the server. do.

The method according to claim 1, wherein the substitute food information comprises at least one of a first substitute food containing no allergen causing allergy of the user, And the second alternative food in which the induced allergen is included in the reference value that the user can ingest.

According to the method for determining the degree of ingestibility of food according to the batch processing according to the present invention having the above-described structure according to the present invention, by processing the identification code attached to the food using the user terminal, The user can provide a method for judging the degree of ingestibility of the food.

In addition, if the user can not take the specific food according to the processing condition of each batch, it is possible to provide the user with a substitute food that can replace the food.

FIG. 1 is a block diagram of an apparatus for determining the degree of ingestibility of food according to batch processing according to an embodiment of the present invention. Referring to FIG.
FIG. 2 is a flowchart illustrating a method for determining the degree of ingestibility of a food according to a batch processing according to an embodiment of the present invention.
FIG. 3 is a flowchart of a method for determining the degree of ingestibility of a food according to a batch processing according to another embodiment of the present invention.
4 is a diagram illustrating extraction of processing information for each batch in a server using a processing-processing-information request message according to an embodiment of the present invention.
FIG. 5 is a diagram illustrating extraction of processing information for each batch in a server using a processing processing information request message according to another embodiment of the present invention.
FIG. 6 is a view showing processing processing information according to an embodiment of the present invention. FIG.
FIG. 7 is a diagram showing the antigenicity of milk among the processing information according to an embodiment of the present invention. FIG.
FIG. 8 is a diagram illustrating alternative food selection in a server using a substitute food information request message according to an embodiment of the present invention. Referring to FIG.

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

Before describing the present invention in detail, the features of the present invention will be described first. The present invention is characterized in that the user is provided with processing processing information for each batch of food that has been scanned with an identification code by using a user terminal, and determines the degree of ingestibility of the food.

That is, in the present invention, the food produced by each batch in the production process for food is analyzed to extract the allergen of the food, and antigenicity information that varies depending on the processing of any one of heat or enzyme is added to the extracted allergen Are stored in the server for each batch. Therefore, in the present invention, if the batch numbers of the same foods are different from each other during the production process, the antigenicity information of the allergens may be different from each other. For example, depending on the batch number of the food, there may be differences in the control conditions of processing using heat or enzymes, so that the antigenicity information of the allergen contained in the food may be different.

Also, by manufacturing or packaging the food to be identified by the user in a manufacturing facility or a packaging facility that produces food containing other raw materials in the production process, existing enzymes may be contained, thereby causing an allergen Sexual information may be different.

Accordingly, the present invention also discloses a new method for determining the degree of food ingestion through an approach to the problem that allergen's antigenicity information is different from each other according to the arrangement information among the same foods.

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

FIG. 1 is a block diagram of an apparatus for determining the degree of ingestibility of food according to batch processing according to an embodiment of the present invention. Referring to FIG. Referring to FIG. 1, it can be seen that the user terminal 100 and the server 200 are used to determine the degree of ingestibility of food according to batch processing.

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

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

The control unit 130 determines the degree of ingestibility of the food using the information input by the user from the input unit 110 and the information received from the communication unit 120. In addition, the control unit 130 transmits the determination result of the degree of food ingestibility to the display unit 140. The display unit 140 displays the degree of consumption of the food determined by the controller 130 so that the user can confirm the degree of consumption of the food.

The server 200 can store the antigenicity of the allergen in the separate database DB in which the producer varies according to the different processing of the same food in the food production process. The antigenicity of the allergens may be mutually independent for each batch due to differences in the control conditions in production and the addition of enzymes that were left in production before.

As described above, an apparatus for determining the degree of ingestibility of food according to the batch processing according to one embodiment of the present invention has been described. Next, a description will be given of a method for determining the degree of ingestibility of food by using the above apparatus.

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

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

On the other hand, in the server 200, the producer stores the processing information for each batch of food in the database of the server 200 (S20). Here, the processing information may include at least one of processing conditions of heat or enzymes for each batch in the production process of the food in the database of the server 200. For this purpose, the server 200 can store the standardized type of allergen, processing conditions and antigenicity for food.

In addition, the processing information is obtained by analyzing the foods produced for each batch in the production process of foods in the database of the server 200, extracting the allergen of the food, and subjecting the extracted allergen to a heat treatment or an enzyme treatment And may include information for storing the fluctuating antigenicity information for each batch.

The processing conditions include process parameters that vary with respect to heating time, heating temperature, and the like.

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

Next, the server 200 transmits a request message to the server 200 for the processing information for each food batch (S40) using the identification code scanned by the communication unit 120 of the user terminal 100. In the server 200, (S50), the processing information of the food matched with the identification code included in the processing information request message among the processing information stored in the database of the server 200 is received.

Here, the process of extracting the processing information of the food in the database of the server 200 will be described in more detail with reference to FIG. 4 and FIG. 5.

FIG. 4 is a diagram illustrating extraction of processing information for each arrangement in a server using a processing information request message according to an exemplary embodiment of the present invention. FIG. 5 is a view for explaining a processing information request message according to another embodiment of the present invention And extracting the processing information for each batch in the server.

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

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

Next, referring to FIG. 5, another method of extracting the processing information for each batch in the database of the server 200 will be described. 5, if the batch number is included in the identification code of the machining process information request message received by the server 200, the batch number is first extracted in the identification code. It can be confirmed that the extracted batch number is 'B'.

Next, the batch number extracted in the processing request information request message is matched with the batch number stored in the database of the server 200, and finally the processing information for each batch of food can be extracted.

4 and 5, a method of extracting processing information for each batch of food has been described. Details of the processing information will be described with reference to FIGS. 6 and 7. FIG.

FIG. 6 is a view showing the processing information according to an embodiment of the present invention, and FIG. 7 is a diagram showing an antigen diagram of milk among the processing information according to an embodiment of the present invention.

Referring to FIG. 6, it can be seen that allergen types, processing conditions, and antigenicity are stored in each database in the database of the server 200. That is, the processing information specifies the type of allergen contained in the food and the processing conditions for the allergens.

Here, the processing information may store data analyzed for each batch of food as described in the processing information storing step (S20) in the database of FIG. 2, and may be stored only for processing conditions for each batch.

More specifically, FIG. 6 shows that allergens such as wheat, milk and fruit are heated at 100 DEG C for 15 minutes, which indicates that the wheat has the same antigen and the milk and the fruit have lowered.

As described above, the processing information may include information on the type of allergen, processing conditions, and antigenicity information that are analyzed for each batch, and may include only processing conditions for each batch.

Therefore, the user can confirm and confirm the antigenicity information that each allergen fluctuates due to a certain difference in the processing conditions. In another example, the user can confirm the standard allergen type of the food received from the server, standard processing conditions, It is also possible to estimate the fluctuation of antigenicity by receiving only the processing condition that varies for each batch using the sex information.

Here, the processing conditions include a heating at 100 占 폚 for 14 minutes and 30 seconds, a heating at 98.5 占 폚 for 15 minutes, a heating at 102 占 폚 for 15 minutes and 30 seconds, and so on. Therefore, in the present invention, More accurate and accurate identification and prediction of gender is also possible.

Therefore, although each allergen is a normal product according to the difference in the control condition of the processing or the error rate, it is possible to accurately provide the user with the matter that the standardized antigenicity changes in a certain part.

In addition, the processing information may include an antigenicity of the allergen contained in the food as shown in FIG. FIG. 7 shows the antigenicity of milk, and it can be confirmed that the food is higher than cookies and lower than cheese due to processing conditions. This allows the user to determine the extent to which he or she is able to ingest according to the location of the antigen map.

That is, if the user of the milk according to the milk antigen diagram of FIG. 7 experiences an allergic reaction to raw milk and an allergic reaction does not occur to the cheese, it can be confirmed that the allergic reaction does not occur for the food having the antigenicity lower than that of cheese. The user can grasp the extent to which the user can eat the food.

Returning to FIG. 2, the process after the food information extraction step (S50) in the database will be described.

Processing information of the extracted food is transmitted from the server 200 to the user terminal 100 (S60). The user terminal 100 having received the processing information of the food from the server 200 uses the basic information of the user inputted to the input unit 110 and the processing information of the food received from the server 200, (S70). ≪ / RTI >

Here, for example, a method of determining the degree of food availability is described. First, the user inputs basic information to the user terminal 100. [ Table 1 shows the basic information input by the user in order to determine the degree of ingestibility of food according to the processing information.

turn Basic information you enter One User's date of birth 2 User's gender 3 Are you diagnosed with food allergy and fasting? 4 Have you experienced symptoms of urticaria, vomiting, coughing, and difficulty breathing more than once within 2 hours of eating certain foods? 5 Have you experienced a shock reaction to certain foods? 6 Have you ever had asthma treatment?

Using the basic information as shown in Table 1, the user can deduce the antigenicity of each allergen, and the user can set a reference value for each allergen using the basic information.

Using the set reference value, the user can determine the degree of ingestibility of the food through the antigenicity of the relevant allergen to which the antigenicity that varies depending on the processing condition is applied to the food to be purchased or to be confirmed.

Next, after determining the degree of food availability, the user terminal 100 receives the symptoms of food intake after the user consumes the food (S80). The user terminal 100 confirms that there is no abnormality according to the result of the determination of the degree of food ingestion in the user terminal 100 and the user takes the food but the specific symptoms may occur.

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

 As described above, a method for determining the degree of ingestibility of food according to the processing information has been described according to one embodiment. Next, with reference to FIG. 3, a method of determining the degree of ingestibility of food according to the processing information according to another embodiment will be described.

3 is a flowchart showing a method for determining the degree of ingestibility of a food according to a processing condition according to another embodiment of the present invention. Referring to FIG. 3, steps up to step S70 of determining the degree of food ingestibility are the same as in FIG. Therefore, the description of the contents overlapping with FIG. 2 will be omitted.

In FIG. 3, if it is determined that the user can not consume the food, the user terminal 100 transmits a substitute food information request message to the server 200 that can replace the food that the user has scanned the identification code S100).

Here, the alternative food information means at least one of a first alternative food which does not contain any allergen causing the user's allergy or a second alternative food which is included in the user-consumable reference value for allergen causing the user's allergy.

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

FIG. 8 is a diagram illustrating alternative food selection in a server using a substitute food information request message according to an embodiment of the present invention. Referring to FIG. Referring to FIG. 8, in the database of the server 200, alternative food information composed of foods and food names is stored. For example, the food names 'A', 'B', and 'C' are included in the food category 'cookies'. Therefore, the server 200 can extract the substitute food from the same foods by checking the food scanned by the user in the substitute food request message received from the user terminal 100.

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

Here, the 'A' food contains no allergen causing allergen of the user, and the 'C' food contains the allergen that the user is allergic to as a reference value that the user can ingest. This can be extracted from the processing information in the database and compared and grasped.

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

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

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

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

Claims (16)

Receiving user basic information of a user terminal;
Transmitting to the server a processing information request message including information on at least one processing of at least one row or batch of the food by scanning the identification code assigned to the food by the user terminal;
The user terminal receiving the processing information of the food from the server; And
And determining, by the user terminal, the degree of ingestibility of the food using the basic information of the user and the processing information of the food,
The processing-
Characterized in that the antigenicity of allergens varying depending on the different processing of the same food is independent of each other. The method according to claim 1,
Wherein the allergens of the allergens are mutually independent due to the difference in the control conditions in the processing according to each batch. The method according to claim 1,
Wherein the step of receiving and storing the basic information of the user comprises:
Receiving the user's body information;
Receiving symptom information experienced by the user on the specific food; And
And receiving the fast food information of the user according to the symptom information. 2. The method of claim 1, further comprising: The method of claim 1, wherein
Wherein the identification code comprises:
Wherein the batch number is matched with a batch number stored in the server or includes a batch number. The method according to claim 1,
The processing-
Extracting the allergen of the food by analyzing the food produced for each batch in the production process of the food in the database of the server before transmitting the processed information request message to the server,
And the antigenicity information which varies according to the processing of at least one of heat and enzymes is preliminarily stored for each of the batches in the extracted allergen. The method according to claim 1,
Wherein the step of determining the degree of ingestibility of the food comprises:
And judging that the consumption of the food is impossible when the reference value is set in accordance with the basic information inputted by the user using the processing information of the food, How to. The method according to claim 1,
If it is determined that the food can not be ingested,
Transmitting a substitute food information request message to the server, the substitute food information request message allowing the user terminal to replace the food; And
Further comprising receiving the substitute food information from the server by the user terminal. ≪ Desc / Clms Page number 19 > 8. The method of claim 7,
Wherein the substitute food information comprises:
A first alternative food that does not contain any allergen causing the user's allergy or a second alternative food that includes allergens that cause the user's allergy to be included in the reference value that the user can ingest. And determining the degree of ingestibility of the food according to the batch-specific processing. The method according to claim 1,
Wherein the user terminal receives a user's symptom after food ingestion,
Wherein the user terminal receives a symptom after the user's food consumption and updates a reference value for determining the degree of the possibility of consuming the food. Storing processing processing information including information on at least one processing of at least one of heat or enzymes in a batch of food in a database (DB);
The server receiving a processing information request message from a user terminal;
Extracting the processing information of the food that matches the identification code included in the processing information request message among the processing information stored in the database by the server; And
And instructing the user terminal to determine the degree of ingestibility of the food by sending the processing information of the food to the user terminal,
The processing-
Characterized in that the antigenicity of allergens varying depending on the different processing of the same food is independent of each other. 11. The method of claim 10,
The processing-
Extracting the food allergen by analyzing the food produced for each batch in the production process of the food in the database,
And the antigenicity information which varies according to the processing of at least one of heat and enzymes is preliminarily stored for each of the batches in the extracted allergen. 11. The method of claim 10,
The step of extracting the processing information of the food may include:
Extracting a batch number in the database using an identification code of the processing-processing-information request message received by the server when the batch number is not included in the identification code; And
And extracting the processing information of the food corresponding to the batch number. The method according to any one of claims 1 to 5, 11. The method of claim 10,
The step of extracting the processing information of the food may include:
Extracting a batch number from an identification code of the machining process information request message received by the server when the batch number is included in the identification code; And
And extracting the processing information of the food in the database matching the batch number. 2. The method of claim 1, further comprising: 11. The method of claim 10,
The server receiving a substitute food information request message for substitute food information capable of replacing the food from the user terminal;
Extracting substitute food information replacing the food using the food group and the food name stored in the database; And
And the server transmitting the alternative food information to the user terminal. The method according to any one of the preceding claims, further comprising: 15. The method of claim 14,
Wherein the substitute food information comprises:
A first alternative food that does not contain any allergen causing the user's allergy or a second alternative food that includes allergens that cause the user's allergy to be included in the reference value that the user can ingest. And determining the degree of ingestibility of the food according to the batch-specific processing. 17. A computer-readable recording medium on which a program for executing a method according to any one of claims 1 to 15 is recorded.
KR1020150119757A 2015-08-25 2015-08-25 Method for determining level of ingestible of food in accordance with the processing by the batch KR101864798B1 (en)

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JP2006085498A (en) * 2004-09-16 2006-03-30 Tm Second:Kk Allergen checking method, and device and program therefor
JP3950061B2 (en) * 2003-01-10 2007-07-25 富士通株式会社 Allergen information management program
KR100799292B1 (en) 2006-06-08 2008-01-29 허관용 Apparatus and method for detecting allergen
JP2008041033A (en) * 2006-08-10 2008-02-21 Toppan Printing Co Ltd Allergy substance checking system, food, terminal, server and allergy substance checking method
KR20120090415A (en) * 2011-02-08 2012-08-17 문재길 System and method for analyzing harmful components in foods

Patent Citations (5)

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JP3950061B2 (en) * 2003-01-10 2007-07-25 富士通株式会社 Allergen information management program
JP2006085498A (en) * 2004-09-16 2006-03-30 Tm Second:Kk Allergen checking method, and device and program therefor
KR100799292B1 (en) 2006-06-08 2008-01-29 허관용 Apparatus and method for detecting allergen
JP2008041033A (en) * 2006-08-10 2008-02-21 Toppan Printing Co Ltd Allergy substance checking system, food, terminal, server and allergy substance checking method
KR20120090415A (en) * 2011-02-08 2012-08-17 문재길 System and method for analyzing harmful components in foods

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