WO2017209430A1

WO2017209430A1 - Recipe information providing system and recipe information providing method modifying recipe according to evaluation information

Info

Publication number: WO2017209430A1
Application number: PCT/KR2017/005338
Authority: WO
Inventors: 채정한
Original assignee: 채정한
Priority date: 2016-06-01
Filing date: 2017-05-23
Publication date: 2017-12-07
Also published as: KR101687515B1

Abstract

The present invention relates to a recipe information providing system and a recipe information providing method modifying a recipe according to evaluation information and, more specifically, to a recipe information providing system and a recipe information providing method modifying a recipe according to evaluation information, wherein a seller preparing and selling food in person collects evaluation information from customers having purchased the food, the collected evaluation information is converted into standardized evaluation index information, and a recipe for the food is modified on the basis of the evaluation index information and the same is provided to the seller. The present invention enables a seller selling food or foodstuffs to accurately check customer evaluations of the seller's product and modify the contents of the product by immediately applying, to the product, a recipe modified according to the details of the evaluations.

Description

Recipe information provision system and recipe information provision method to modify recipes according to evaluation information

The present invention relates to a recipe information providing system and a recipe information providing method for modifying a recipe according to the evaluation information. More specifically, a seller who manufactures and sells food directly collects and collects evaluation information from customers who purchase food. The method relates to a recipe information providing system and a recipe information providing method for converting the prepared evaluation information into standardized evaluation index information and modifying the recipe according to the evaluation information for modifying the recipe of food based on the evaluation index information and providing it to the seller. .

In industries where a seller sells food made using a unique recipe to buyers, such as restaurants, food outlets, bakeries, fast food restaurants, and ice cream shops, the buyer's evaluation of the products sold is identified to improve products or develop new menus. Need to use

In general, when a buyer who purchases food writes an evaluation on an internet bulletin board, a mobile application, an internet cafe, or a personal blog, the seller collects the evaluation information through a web search and analyzes the contents included in the evaluation information. To decide whether to modify the recipe.

If you have a website, homepage, mobile application, blog, or internet community space operated by a seller, you can easily grasp the evaluation of the food you sell. However, in the case of not having a separate space, it is inconvenient to check the contents described after checking whether the contents are about the store or the product through a web search.

In addition, it is necessary to determine how to modify the recipe based on the contents posted by the buyer, and it is not easy to determine the specific direction of modification in the evaluation information in various expressions. For example, if your taste is too sweet or too salty, you can give feedback by adjusting the amount of sugar or salt. However, in the case of evaluation with a texture or ambiguity, it is necessary to analyze evaluation information and recipe by a professional and unified subject because different recipes can be modified according to the analysis method.

The present invention for solving the above problems is to collect the evaluation information retrieved on the Internet, to identify the improvement and complaints about the product through the analysis of big data, and convert the evaluation information into a standardized evaluation index to objective content To provide a recipe information providing system and a recipe information providing method for modifying a recipe according to the evaluation information which enables the sale of an improved product by identifying and modifying the recipe in a manner consistent with the evaluation index information and delivering it to the seller. do.

In addition, recipe information for modifying and storing recipes individually according to individual evaluation information, and for modifying recipes according to evaluation information for selling personalized products by calling and presenting recipes stored to users' preferences to sellers. It aims to provide a providing system and a recipe information providing method.

The present invention devised to solve the above-mentioned problem is to provide a recipe information for modifying the recipe information for the product by collecting and analyzing the evaluation information recorded by the buyer who purchased the product such as food or food through the wired and wireless communication network (200) As a system, when the buyer leaves the evaluation information on the product purchased by the wired or wireless communication network 200, it is found and collected in one of the Internet bulletin board, blog, cafe community, website, e-mail, text message, mobile application for smartphone An evaluation information collecting unit 104; An evaluation information DB 110 for storing the evaluation information collected by the evaluation information collecting unit 104; An evaluation information analysis unit 106 for analyzing the contents of the evaluation information stored in the evaluation information DB 110 to search for products and components corresponding to the evaluation information and to generate standardized evaluation index information; An evaluation index information database (112) for storing the evaluation index information generated by the evaluation information analysis unit (106); A recipe information processing unit 108 for modifying recipe information according to the evaluation index included in the evaluation index information; A recipe information database 116 for storing the recipe information; And a seller information DB 118 for storing identification information of the seller who sells the product. The recipe information is modified by the recipe information processing unit 108 by the communication unit 102 to the seller terminal 300. Characterized in that the transmission.

And a buyer information DB (120) for storing identification information of the buyer who recorded the evaluation information. When the buyer places an order at the seller's store, the recipe information processing unit (108) identifies the buyer's identification information. And transmitting the product information including the recipe generated for the buyer to the seller terminal 300.

When the evaluation information analysis unit 106 analyzes the evaluation information, and the evaluation results that a particular taste is strong or weak, the evaluation information analysis unit 106 provides a step-by-step evaluation index for the component having the specific taste. The recipe information processing unit 108 modifies the recipe information in a direction of increasing or decreasing the amount of the raw material containing the component in proportion to the evaluation index.

According to another embodiment of the present invention, a recipe information providing method for modifying recipe information on a product such as food or food by using a recipe information providing system, wherein the purchaser provides evaluation information on a product purchased by the buyer through wired / wireless communication network 200 If left through), the evaluation information collector 104 collects from one of the Internet bulletin board, blogs, cafe community, website, e-mail, text messages, mobile applications for smartphones and stores in the evaluation information DB (110) Steps; A second step of evaluating contents of the evaluation information by the evaluation information collecting unit 104 to search for goods and components corresponding to the evaluation information; A third step of the evaluation information collecting unit 104 converting the evaluation information into standardized evaluation index information and storing the evaluation information in the evaluation index information DB 112; A fourth step of the recipe information processing unit 108 analyzing the evaluation index information and finding a product meeting the modification condition of the recipe information; A fifth step of the recipe information processing unit 108 selecting a raw material to be adjusted by checking a raw material composition ratio stored in the raw material information DB 114; A sixth step of adjusting, by the recipe information processing unit, the compounding ratio of the raw materials to match the correction target of the component; And a seventh step in which the recipe information processing unit 108 stores the modified recipe information in the recipe information DB 116 and transmits the recipe information to the seller terminal 300 through the wired / wireless communication network 200.

The evaluation index information includes a product, a component, and an evaluation index corresponding to the evaluation information, wherein the evaluation index is a numerical value of the purchaser's evaluation. .

The recipe information processing unit 108 adjusts the direction of decreasing the component when the evaluation index is a positive number, and adjusts the direction of increasing the component when the evaluation index is negative. It is characterized by.

In the fourth step, the correction condition for the recipe information is characterized in that the number of the evaluation information and the cumulative average value of the evaluation index reaches a predetermined level or more.

According to the present invention, the seller who sells food or food can accurately check the customer's evaluation of his or her product, and has the effect of modifying the content of the product by applying a recipe modified immediately according to the content of the evaluation.

In addition, the buyer who purchases food or food has the effect of presenting the direction of modification to the seller to purchase a product that suits their taste or taste.

1 is a block diagram showing a connection state of a recipe information providing system according to an embodiment of the present invention.

2 is a block diagram showing an internal configuration of a recipe information providing system.

3 is a flowchart illustrating a process of modifying recipe information according to a first embodiment of the present invention.

4 is a flowchart illustrating a process of modifying recipe information according to a second embodiment of the present invention.

5 is a flowchart illustrating a process of modifying recipe information according to a third embodiment of the present invention.

6 is a flowchart illustrating a process of modifying recipe information according to a fourth embodiment of the present invention.

Hereinafter, referring to the drawings, "a recipe information providing system and a recipe information providing method for modifying a recipe according to the evaluation information" (hereinafter, referred to as a 'recipe information providing system' and 'recipe information providing method', respectively) Explain).

1 is a block diagram showing a connection state of a recipe information providing system according to an embodiment of the present invention, Figure 2 is a block diagram showing the internal configuration of the recipe information providing system.

The recipe information providing system 100 is connected to a plurality of seller terminals 300 and buyer terminals 400 through a wired or wireless communication network 200 such as the Internet or a mobile communication network. The communication unit 102 connects to the wired / wireless communication network 200 to transmit and receive data. Data such as raw material information, recipe information, seller information, and buyer information transmitted from the recipe information providing system 100 is input through the communication unit 102, and data such as information of the seller transmitted by the seller terminal 300 is also included in the communication unit. Via 102 is passed to the other device.

The seller terminal 300 and the purchaser terminal 400 refer to a terminal having a communication function in a conventional sense. General PC, smartphone, tablet PC, etc. are all included, and may be included in a restaurant or store dedicated terminal for processing orders and payments. Seller terminal 300 is connected to the recipe information providing system 100 via a wired or wireless communication network 200 receives the raw material information and recipe information. The purchaser terminal 400 may also access the recipe information providing system 100 or the seller terminal 300 through the wired / wireless communication network 200 and input an evaluation of the purchased product.

The recipe information providing system 100 refers to a system of a manager that provides information for producing food to a seller or supplies raw materials for sale. Typically, a management system of a company that manages a franchise restaurant, a bakery, a coffee shop, an ice cream shop, or the like, may correspond to this.

The recipe information providing system 100 provides the seller with information on the goods sold by the seller so that the food is cooked and sold. The buyer's evaluation is collected and analyzed to provide the seller with the corrected recipe.

To this end, the recipe information providing system 100 includes an evaluation information collecting unit 104, an evaluation information analyzing unit 106, and a recipe information processing unit 108.

The evaluation information collection unit 104 collects the evaluation information of the buyer posted on the Internet bulletin board, blog, cafe community, website through the Internet crawl. In some cases, an e-mail or text message may be sent to a purchaser who purchases a particular product and collected in response. In addition, it may be induced to install a mobile application for a smartphone, and the evaluation information may be input through the application.

The evaluation information mainly includes evaluation opinions on specific products expressed by the buyer in sentences or words, and in some cases, may be the result of a questionnaire presented in a multiple choice. In addition, if there is photo information on the product, the photo information is collected and stored together, and the information on the date or time that the buyer left the evaluation is collected together.

In the case of evaluation information, the higher the amount of data collected, the more accurate analysis information can be generated.

Evaluation information collected by the evaluation information collecting unit 104 is stored in the evaluation information DB (110).

The evaluation information analysis unit 106 analyzes the collected evaluation information and generates digitized and standardized information.

When the evaluation information collecting unit 104 collects new evaluation information and stores it in the evaluation information DB 110, the evaluation information analyzing unit 106 determines which product is evaluated and evaluates the date or time information on which the evaluation was made. We look for version of recipe of product based on. In the present invention, the version of the recipe means information for indicating which recipe is one of a recipe that is continuously modified and changed.

The evaluation information analysis unit 106 selects only the meaningful information from the unrefined evaluation information (the entire sentence mentioned by the buyer about the product) to determine which component of the product is related to the buyer's opinion, and the buyer's opinion is Determine how much strength should be reflected in the component and quantify it. In the present invention, the refined evaluation information including the numerical evaluation index is defined as evaluation index information.

For example, when the collected evaluation information is "mango ice cream in this store is too sweet to eat. Created on 2016.03.02", the evaluation information analysis unit 106 in the section called "mango ice cream" Among the merchandise of the seller, it may be considered as an ice cream product based on mango. In some cases, the actual product name and the product name mentioned by the buyer may be different. In this case, the product image information may be analyzed and matched with the product image of the seller to make an accurate judgment. The evaluation information analysis unit 106 first checks the product targeted for evaluation through this content.

In addition, it checks the information about time or date included in the evaluation information and confirms when it is written evaluation information. If the evaluation was written or published a long time ago, it may be different from the recipe of the product currently being sold. In this case, it is not desirable to modify the recipe information of the current product using past evaluation information. In the present invention, the recipe information of a specific product is checked at the last time of modification, and the latest or current recipe information is used as a comparison target. If the creation date or publication date of the collected evaluation information is after the generation date of the current recipe information, it will be an evaluation of the product that is currently being sold, and thus the evaluation information to be analyzed. However, if it is determined that it was created before the date of creation, it cannot be reflected in the modification of the current recipe information, so it is ignored or discarded.

In addition, it can be judged that the information related to sweetness, that is, sugar, is related to the sweetness through the part of the collected evaluation information, and the evaluation index can be calculated through the expression of 'too'.

Table 1 below shows an example of collected evaluation information and evaluation index information generated by the evaluation information analysis unit 106.

From the evaluation information entered by the purchaser in the form of a general sentence, meaningful information related to the modification of the recipe information is extracted to generate a component and a numerical evaluation index corresponding to the name of the corresponding product.

An evaluation of "sweet" is for sugar, which confirms the need for adjustment of the amount of sugar. You can also see from the word "too" that more sugar is contained than the taste of the buyer. In Table 1, the valuation index '+2' indicates that the sugar content is high.

As another example, the "cheese burger is a little salty" evaluation shows that there are as many salty salt ingredients as '+1', so you need to adjust the recipe to reduce it.

The evaluation index expresses the strength of each ingredient that gives a specific taste or texture in proportion to the level, where '+2' is 'strongly strong', '+1' is 'a little strong' and '0' is moderate. '-1' is defined as 'slightly weak' and '-2' is 'significantly weak'. However, you can set up steps that are more granular or simpler than these steps.

Also, the numbers next to each trade name (V.12, V.7, V.11) indicate the version of the recipe.

As such, the evaluation index information includes the evaluation index that quantifies the buyer's evaluation and other information (product name, version, corresponding component, etc.). The evaluation index information generated by the evaluation information analysis unit 106 is stored in the evaluation index information DB 112 together with the recipe version of the product.

In addition, the evaluation index information DB 112 stores the evaluation index information that is continuously collected and generated, and selects a recipe to be corrected by summing evaluation index information about the same product continuously collected over time. .

Table 2 below shows the results of calculating the cumulative average value of the evaluation index from the evaluation information collected in chronological order.

As shown in Table 2, several evaluation index information generation operations are performed for one product (mango ice cream), and the average value is calculated by accumulating the evaluation indexes calculated from the first evaluation information to the last evaluation information.

In the present invention, when the number of evaluation information and the number of cumulative average values exceed a certain level, the recipe is selected to be modified. For example, the recipe may be set to be corrected when the absolute value of the cumulative average value exceeds 0.5 or 1 in a state where at least 10 or 100 evaluation information is collected. This allows recipes to be modified based on a more general assessment of more buyers.

In some cases, regardless of the size of the evaluation index, the recipe information may be set to be modified based on the evaluation information at a time point when a certain period passes.

Meanwhile, the recipe information processor 108 generates or modifies recipe information provided to the seller. Recipe information referred to in the present invention is information used to cook a product (food, food) sold in the store of the seller, information that combines the amount of the raw material, the blending ratio, the cooking order and environment, tips for using tools, etc. Say. The seller can provide the buyer with a product of uniform taste and quality by manufacturing the product according to the predetermined recipe information. If the purchaser of a particular product expresses complaints about taste or quality over a certain percentage, it is desirable to modify the recipe information in such a way as to resolve it. The recipe information processor 108 may modify recipe information in a direction of changing a specific taste or texture by reflecting an evaluation index given by a buyer for a specific taste or texture.

The present invention sets the component to be adjusted in the direction in which the evaluation index included in the evaluation index information becomes zero. That is, if the purchaser evaluates that a particular taste or aroma is excessive and the evaluation index is a positive number, the purchaser adjusts the direction to decrease the corresponding component. Conversely, if the evaluation index is negative, the corresponding component is increased to enhance the specific taste or aroma. This can prevent or reduce buyer complaints.

The raw material information DB 114 stores basic information about individual raw materials necessary for manufacturing a product and information about the amount of ingredients contained in the individual raw materials. For example, the ingredients contained in the raw material called milk are water, fat and solids, and the average proportion of each ingredient is stored numerically. This information can be obtained from the ingredient labeling information of the raw material or from the raw material manufacturer. In the case of raw materials such as fruits, measuring instruments such as sugar meters can also be used to determine the composition of certain components. However, if measurement tools, such as vegetables, are difficult to use, they can be obtained from food resources.

When the buyer uploads the evaluation information related to the amount of solids or fat, the recipe information processing unit 108 modifies the recipe information while adjusting the amount of the raw material containing a lot of the corresponding ingredients.

Table 3 below describes the composition ratio of the main components of the main raw material used in the manufacture of the goods, the raw material information is stored in the raw material information DB (114).

Among the contents shown in Table 3, 100 g of milk contains 9 g of Milk Solid Not Fat (MSNF) and 3.4 g of fat, and whole milk powder contains 97.5% of non-fat solids and 2.5% of fat. In addition to milk or whole milk powder may contain a variety of components, in the present invention, only the name of the main raw material that can have a great effect on taste, aroma, texture. This allows you to change the taste, aroma, and texture in the way that best suits your evaluation.

The raw material information DB 114 also stores cost information per unit weight / volume of each raw material.

Recipe information DB 116 stores all the information for manufacturing a particular product. Recipe information includes recipes (food recipes). That is, the raw material (or raw material) compounding ratio information for each commodity and the main component composition ratio information obtained as a result of the raw material compounding ratio are stored for each version. In addition, the sale price information of the product, the composition ratio information of the raw materials required for manufacturing the product, and the composition ratio information of the main components determined by the raw material composition ratio are stored corresponding to the recipe version. Each recipe information is stored with the date and time the version of the recipe was created.

If the version of the current recipe stored in recipe information DB 116 is V.12, the newly created recipe will be version V.13 according to the buyer's evaluation information.

In addition, the evaluation information stores the raw material compounding ratio adjustment criteria used when adjusting the raw material compounding ratio of the product and the composition ratio standard information of the main components changed by the raw material compounding ratio adjustment.

Table 4 below contains information on the composition, adjustment units and adjustment ranges of the main components for a particular product.

Table 4 shows the composition ratio of the main components contained in the mango ice cream. Taking Table 4 as an example, the standard composition ratio of sugar contained in mango ice cream is 12.0%, the adjustment allowable range is set to 10.0 to 15.0%, and the adjustment unit is set to 0.2%.

In other words, the mango ice cream contains 12% of sugar, the analysis of the evaluation information for sugar when reducing or increasing the amount of sugar, to be increased or decreased in increments of 0.2%. It also indicates that the amount of sugar added to the mango ice cream should be in the range of at least 10% and at most 15%.

The small amount of a specific component in a fixed adjustment unit is used to find the most efficient method among various setting conditions (the amount of the component, the ratio of the cost to the selling price, and the selection of the raw material to be adjusted).

Table 5 below shows the information on the adjustment target of the recipe information to be newly generated reflecting the buyer's evaluation.

In order to change a particular taste or texture according to the purchaser's evaluation information, it is necessary to determine the ingredients to be modified and increase or decrease the ingredients by the amount determined according to the evaluation index. In Table 5, together with the compounding ratio of the raw materials recorded in the existing recipe information, information such as the name and adjustment value of the component to be adjusted and the final target ratio of the component are recorded.

The reason for recording information on the selling price of a commodity is to ensure that the sum of the prices of all raw materials does not exceed a certain level of the selling price during the modification of the recipe information. The present invention is applied to a restaurant, a bakery, a coffee shop, an ice cream shop, and the like, and the price of a product sold in such a store is one of important factors for determining the sales amount. If the recipe is modified to reflect the buyer's evaluation, the sale of the product can be affected if the sum of the prices of the raw materials is too large. To prevent this problem in advance, the sum of the prices of the raw materials should be below a certain level of the selling price.

Table 6 below shows the recipe information of the current version for a particular product, which is subject to revision because the recipe information described in Table 6 is current and current.

In the recipe information for a product, an adjustment unit and an adjustment range are set for each raw material. This is because it may be inconvenient for the product manufacturer to determine the compounding ratio in units of 1g for large input quantities. Therefore, the adjustment unit may vary depending on the size of the input, and it is appropriate to reduce the number of cases in which the mixing ratio is set by setting the minimum and maximum input.

In its current state, sugar is 100% sugar and fruit concentrate contains 45% sugar (see Table 3). Mango ice cream products contain 55g sugar and 145g fruit concentrate (mango in Tables 6 and 7). Mango ice cream contains about 12% sugar.

Table 7 shows the results of modifying the recipe information of the current version according to the evaluation index information.

Table 7 shows the results of adjusting the blending amount of raw materials to reflect the adjustment target (reducing sugar to 11.8%) determined according to the buyer's evaluation information. As shown in Table 3, sugar and fruit concentrates contain sugars in the raw materials of mango ice cream. Of these, the amount of sugar with a higher content or ingredient ratio is adjusted according to the adjustment criteria.

The recipe information of the current version of Table 6 contains 55g of sugar. When the amount of sugar is adjusted (reduced) to 53g as shown in Table 7, the amount of sugar in the mango ice cream is approximately 11.8%.

The seller information DB 118 stores identification information about a seller having a partnership with the recipe information providing system 100. Seller information includes information about the name, location, trade name, etc., as well as the latest recipe information for a particular food. Through this, each seller can sell products with different recipes, and there is an advantage to meet consumer's taste by selling products optimized by country or geothermal.

The buyer information DB 120 stores identification information about the buyer who purchases food or food from a seller having a partnership with the recipe information providing system 100. The buyer information may be used when the same buyer purchases the product again from the affiliated seller. In addition, by storing customized recipes according to the evaluation information of individual buyers as personalized customized information, it is easy to purchase products suitable for the buyer's taste at any store.

A method of correcting food information using the above configuration will be described.

The recipe information providing system 100 generates recipes for each product to be sold by the seller, and stores the recipe information in the recipe information DB 116. Each seller prepares and sells the goods by using the recipe information provided by the recipe information providing system 100. do.

When a buyer visits a seller's store or purchases a product through a communication network, and leaves an evaluation of the product through a communication means, the evaluation information collecting unit 104 displays the evaluation information about the product sold by a specific seller on various routes on the Internet. Collected through and stored in the evaluation information DB (110). (S102) The collection of evaluation information is made on the Internet bulletin board or blog, cafe community, website operated by the seller.

The evaluation information analysis unit 106 analyzes the collected evaluation information for each product by using a big data analysis algorithm and searches for a product to be evaluated. (S104) Evaluation information to be analyzed is taste, flavor, and texture. And other elements (price, color, shape, etc.) may be included.

The evaluation information analysis unit 106 analyzes the date included in the collected evaluation information to reflect only the evaluation date or the date of creation of the evaluation after the creation date of the latest recipe information as the evaluation information, and only stores or discards the rest. )

And according to the content of the evaluation information to determine the components that change the taste, aroma, and texture to be adjusted.

In the case of food, the most relevant impression is the taste, aroma, and texture. For example, in the case of evaluation information about ice cream, the strength of sweetness, the strength of fruity taste, the difference in chewing feeling, and the degree of feeling of taste will mainly appear in the evaluation. In the case of a lot of evaluations that sweetness is strong, the amount of sugar should be reduced, and if it is weak, the recipe should be modified to add more sugar. In addition, the fruit content can be increased or decreased depending on the evaluation of the fruit taste.

The assessment of frowning when chewing ice cream can be controlled by varying the fat content.

In addition, in the case of foods such as hot water or stew, the amount of raw materials (pepper powder, salt, etc.) is adjusted in the direction desired by the buyer by analyzing the evaluation of spicy or salty taste.

Evaluation information analysis unit 106 to check the meaning of the sentences or words included in the evaluation content of the buyer to determine what the contents, look at the representative expression that represents the taste in Korean as follows.

맛의 종류Type of taste	표현expression
매운맛Spicy	맵다, 매콤하다Spicy, spicy
짠맛Salty	짜다, 짭짤하다, 짭조름하다Weave, salty, salty
단맛sweetness	달다, 달달하다, 달콤하다, 달짝지근하다Sweet, sweet, sweet, sweet
쓴맛bitter	쓰다, 씁쓸하다, 씁스레하다Write, write, write
신맛Sour taste	시다, 시큼하다, 새콤하다Sour, sour, sour

In addition, the expressions are [light: clear without feeling], [taste: taste in the mouth], [tender: rough and heavy taste], [feel: greasy], [taste: taste from sesame oil or oil] There is this.

For the texture (food feeling), you can modify the recipe in the direction of modifying it by checking the expressions such as [hard], [dilute], [become], [dilute], [tough].

Based on the expressions in Korean, the evaluation information analysis unit 106 analyzes the buyer's evaluation information, and converts the buyer's evaluation contents thus identified into standardized evaluation index information. (S110) The converted evaluation index information is the evaluation index. It is stored in the information DB 112.

The recipe information processing unit 108 analyzes the stored evaluation index information and finds a product that satisfies the modification condition of the recipe information. (S112) As described above, matching the modification condition means that the number of evaluations for a particular product has a predetermined number. It means that the absolute value of the cumulative mean value of the evaluation index exceeds a certain standard. If the absolute value of the cumulative mean value of the evaluation index is large, it means that many buyers want to increase or decrease the amount of a specific component, and adjust recipe information to reflect this.

The correction goal of the ingredients for changing the taste, aroma, and texture is determined by reflecting the opinion of the buyer. (S114) The correction goal means information quantifying information about which ingredients are increased or decreased by how much.

평가정보 내용Evaluation Information	레시피 수정 방법How to edit recipe
단맛이 강하다Sweetness is strong	당분의 함유량 감소Reduced sugar content
단맛이 약하다Sweetness is weak	당분의 함유량 증가Increased sugar content
과일맛이 강하다Strong fruit flavor	과일의 함유량 감소Reduced fruit content
과일맛이 약하다The fruit tastes weak	과일의 함유량 증가Increased content of fruit
뒷맛이 느끼하다Feel aftertaste	지방의 함유량 감소Reduced fat content
식감이 서걱거린다I feel sour	지방의 함유량 증가Increased content of fat

As shown in Table 9, according to the content of the evaluation information, the target for correcting the ingredients is determined appropriately, such as increase or decrease of sugar, increase or decrease of fruit, and increase or decrease of fat.

For example, when the information of the evaluation index information DB 112 is a cumulative average value of the evaluation index for sugar of mango ice cream recipe V.12 (hereinafter referred to as 'Mango V12'), the recipe information processing unit 108 ) Searches the recipe information DB 116 to determine the current composition ratio of sugars in the composition ratio of Mango V12. And the new composition ratio of sugar of a product is determined based on the sugar adjustment unit. The raw material composition ratio of the Mango V12 is checked to find a raw material containing sugar from the raw material information DB 114. The raw material thus found is subject to adjustment (S116).

The recipe information processing unit 108 then adjusts the compounding ratio of the target raw material based on the following criteria.

1) Preferential adjustment of the raw materials with the highest proportion in the composition of the raw materials

2) Priority adjustment of raw materials with the least influence on the composition of other components

3) Choose the compounding cost with the lowest cost first

In other words, the raw material containing the most components to be adjusted is selected first, and when one raw material is adjusted, the compounding ratio of other components (other than the corresponding components to be adjusted) is changed to the smallest, resulting in the cost of the entire product. Select the raw material to lower the step by step to change the blending ratio. Then, after each change in the compounding ratio according to the number of cases, an optimized compounding ratio meeting the above criteria is found.

As described above, if the evaluation information of the buyer is often said to be strong in sweetness, it is necessary to reduce the amount of sugar. For products manufactured using the raw materials shown in Table 3, reduce the input of sugar to reduce the amount of sugar. If the product is 10g of sugar, 10g of sugar is added to the sugar. If you increase or decrease the amount of sugar by 10%, 1g of sugar is increased or decreased. If other ingredients also contain sugar, you will be able to find the appropriate value by selectively adjusting the amount of the ingredient.

The optimized compounding ratio found by the recipe information processing unit 108 becomes new recipe information for the corresponding product, and the newly generated latest recipe information is stored in the recipe information DB 116 (S120).

The recipe information modified by the recipe information processing unit 108 is transmitted to the seller terminal 300 via the communication unit 102. (S116) The seller terminal 300 is the latest recipe information transmitted the previously stored recipe information. Update with new content by replacing with.

And the recipe is included in the new recipe information is cooked and sold. And when new information is collected from the buyer by selling the product cooked by the new recipe, the evaluation information is collected and analyzed in the same way as the contents of the previous operation, and the recipe information is continuously modified to reflect the opinion of the buyer.

In the first embodiment of the present invention has been described a method for producing the product according to the updated recipe by transmitting the modified recipe information to the seller terminal (300). However, a buyer who uses the same store continuously has a desire to purchase a product cooked to his or her taste. In this case, recipes created according to the preferences of the buyer may be stored to reflect the evaluation information of a specific buyer, and when a specific buyer places an order, such information may be called to provide a personalized product.

To this end, a separate storage space is provided in the recipe information providing system 100 or the seller terminal 300, and the information on the customized recipe is recorded together with the information of the specific buyer. Custom recipe information can be generated using the evaluation information posted by a particular buyer.

To this end, the evaluation information collecting unit 104 collects evaluation information posted by a particular buyer on the Internet and stores the evaluation information in the evaluation information DB 110. (S202) Evaluation information together with information for identifying a buyer from a post on the web Collecting them together, you can see how a particular buyer tastes.

Evaluation information analysis unit 106 analyzes the evaluation information posted by a particular buyer to search for a corresponding product (S204).

The evaluation information analysis unit 106 analyzes the date included in the collected evaluation information and reflects only the evaluation information on the products that have been cooked and sold according to the latest recipe information, and stores or discards the rest (S206).

And it determines the components to change the taste, aroma, and texture to be adjusted according to the content of the evaluation information, and converts the evaluation information into the evaluation index information and stores it in the evaluation index information DB 112 (S208, S210).

In addition, the recipe information processing unit 108 determines the correction target of the component for changing taste, aroma, and texture by reflecting the opinion of the buyer.

The recipe information processing unit 108 selects the raw material to be adjusted from the evaluation index information, and adjusts the compounding ratio of the raw material according to a predetermined adjustment standard. (S214, S216) And reflects this to generate a new recipe information. The generated new recipe information is stored in the recipe information DB 116 together with the identification information about the buyer. In some cases, the new recipe information may be stored in the buyer information DB 120.

In the above-described embodiment, the recipe information is set to be modified only when the number of evaluation information for a specific component is higher than a certain level and the cumulative average value of the evaluation index is higher than or equal to a certain level. However, in the case of personalized recipe information, the evaluation information is collected. Modify recipe information as follows.

When a specific buyer orders a specific product in the store, the seller terminal 300 identifies the buyer using a mobile phone number or other identification information, and checks whether the customized recipe information is stored (S220, S222).

When the seller terminal 300 requests the recipe information providing system 100 to transmit recipe information together with the purchaser's identification information, the recipe information processing unit 108 calls customized recipe information for a specific buyer and the seller terminal 300. Send it to (S224).

The seller prepares the product according to the transmitted recipe information and provides it to the purchaser (S228).

If there is no specialized customized recipe information for the buyer, the product is manufactured according to the general recipe information.

In this way, buyers can purchase products cooked to their taste at any store.

5 is a flowchart illustrating a modification process of recipe information according to a third embodiment of the present invention.

The third embodiment is a modification of the first embodiment.

In the first embodiment described above, the evaluation information collecting unit 104 collects the evaluation information in a manner of finding the buyer's evaluation on the Internet. However, as the use of smart phones increases, it is easier to actively collect buyers' evaluation information using mobile applications. In the third embodiment, the method of collecting and requesting the purchaser to input the evaluation information is applied, not the method of searching for the evaluation information by crawling the Internet.

The evaluation information collecting unit 104 requests an evaluation from the purchaser who purchased the product. (S302)

The method for requesting evaluation sends a text message to the purchaser terminal 400 or executes an evaluation information input window using a mobile application installed in the purchaser terminal 400.

The buyer may enter an evaluation of the taste, texture, aroma, etc. of the product as a sentence, or input the evaluation information by selecting from a text message or a multiple choice view presented by the mobile application (S304).

In order to identify the buyer who purchased a particular product and collect an accurate evaluation, it is preferable to request evaluation information for the purchaser who has registered as a member of the recipe information providing system 100 or the seller. To this end, information about the buyer who requests the evaluation information may be stored in advance.

The evaluation information collecting unit 104 stores the evaluation information input from the purchaser terminal in the evaluation information DB 110 and determines a component to be adjusted. (S306)

The following procedure is the same as in the previous embodiment, where the conversion of evaluation index information, confirmation of recipe modification conditions, determination of targets for modification of target ingredients, selection of raw materials for adjustment, adjustment of the mixing ratio of raw materials according to the adjustment criteria, generation and storage of new recipe information, Seller terminal 300 is made a process of transmitting new recipe information. (S308 ~ S320).

The fourth embodiment is a modification of the second embodiment.

In the fourth embodiment, as in the third embodiment, the buyer can request the evaluation information of the product and provide customized recipe information suitable for the specific buyer by using the collected evaluation information.

The evaluation information collecting unit 104 requests an evaluation from a specific purchaser who purchased the product (S402).

The method of requesting evaluation may send a text message or use a mobile application as in the third embodiment.

The buyer may enter the evaluation of the product as a sentence, or input the evaluation information by selecting from a multiple choice view (S404).

In the same way, the process of determining the component to be adjusted, converting the evaluation index information, determining the correction target of the target component, selecting the raw material to be adjusted, adjusting the compounding ratio of the raw material, and generating and storing new recipe information are performed (S406 to S416). )

In addition, when a specific buyer places an order, it checks whether the customized recipe information exists and then cooks and sells the product with the customized recipe information or existing recipe information. (S418 ~ S426)

Although the preferred embodiments of the present invention have been described above with reference to the accompanying drawings, the above-described technical configuration of the present invention may be embodied by those skilled in the art to which the present invention pertains without changing its technical spirit or essential features of the present invention. It will be appreciated that the present invention may be practiced as. Therefore, the above-described embodiments are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the appended claims rather than the detailed description, and the meaning and scope of the claims and All changes or modifications derived from the equivalent concept should be interpreted as being included in the scope of the present invention.

Claims

As a recipe information providing system for modifying the recipe information for the product by collecting and analyzing the evaluation information recorded by the buyer who purchased the food or food products such as wired and wireless communication network,

Evaluation information that the buyer finds and collects in one of the Internet bulletin boards, blogs, cafe communities, websites, e-mails, text messages, and mobile applications for smartphones when the evaluation information on the products purchased by the buyer is left through the wired / wireless communication network 200. A collector 104;

An evaluation information DB 110 for storing the evaluation information collected by the evaluation information collecting unit 104;

An evaluation information analysis unit 106 for analyzing the contents of the evaluation information stored in the evaluation information DB 110 to search for products and components corresponding to the evaluation information and to generate standardized evaluation index information;

An evaluation index information database (112) for storing the evaluation index information generated by the evaluation information analysis unit (106);

A recipe information processing unit 108 for modifying recipe information according to the evaluation index included in the evaluation index information;

A recipe information database 116 for storing the recipe information;

Includes; seller information DB (118) for storing identification information for the seller selling the product,

Recipe information processing system and recipe information providing system and recipe information providing method for modifying the recipe according to the evaluation information, characterized in that the communication unit 102 transmits the recipe information modified by the recipe information processing unit 108 to the seller terminal (300). .
The method of claim 1,

And a buyer information DB (120) for storing identification information of the buyer who recorded the evaluation information.

When the buyer places an order at the seller's store, the recipe information processing unit 108 transmits the product information including the identification information of the buyer and a recipe generated for the buyer to the seller terminal 300. Recipe information providing system and recipe information providing method for modifying the recipe according to the evaluation information.
The method according to claim 1 or 2,

When the evaluation information analysis unit 106 analyzes the evaluation information, and the evaluation results that a particular taste is strong or weak, the evaluation information analysis unit 106 provides a step-by-step evaluation index for the component having the specific taste. Grant,

The recipe information processing unit 108 modifies the recipe information in a direction of increasing or decreasing the amount of the raw material containing the component in proportion to the evaluation index, recipe information providing system for modifying the recipe according to the evaluation information and How to provide recipe information.
Claims 1 to 3 using the recipe information providing system of any one of the recipe information providing method for modifying the recipe information for products such as food or food,

When the buyer leaves the evaluation information about the product he purchased through the wired and wireless communication network 200, the evaluation information collecting unit 104 is an internet bulletin board, blog, cafe community, website, e-mail, text messages, mobile applications for smartphones Collecting at one of the first steps and storing it in the evaluation information DB 110;

A second step of evaluating contents of the evaluation information by the evaluation information collecting unit 104 to search for goods and components corresponding to the evaluation information;

A third step of the evaluation information collecting unit 104 converting the evaluation information into standardized evaluation index information and storing the evaluation information in the evaluation index information DB 112;

A fourth step of the recipe information processing unit 108 analyzing the evaluation index information and finding a product meeting the modification condition of the recipe information;

A fifth step of the recipe information processing unit 108 selecting a raw material to be adjusted by checking a raw material composition ratio stored in the raw material information DB 114;

A sixth step of adjusting, by the recipe information processing unit, the compounding ratio of the raw materials to match the correction target of the component;

The recipe information processing unit 108 stores the modified recipe information in the recipe information DB 116 and transmits it to the seller terminal 300 through the wired / wireless communication network 200; Recipe information providing method to modify the recipe accordingly.
The method of claim 4, wherein

The evaluation index information

A product, a component, and an evaluation index corresponding to the evaluation information,

The evaluation index is a numerical value of the purchaser's evaluation, characterized in that the step-by-step intensity of a specific component expressed by a numerical value proportional thereto, recipe information providing method for modifying the recipe according to the evaluation information.
The method of claim 5,

The recipe information processing unit 108 adjusts the direction of decreasing the component when the evaluation index is a positive number, and adjusts the direction of increasing the component when the evaluation index is negative. Recipe information providing method for modifying the recipe according to the evaluation information, characterized in that.
The method of claim 4, wherein

In the fourth step, the correction condition for the recipe information is a case where the number of the evaluation information and the cumulative average value of the evaluation index reach a predetermined level or more, providing recipe information for modifying a recipe according to the evaluation information. Way.