WO2022061626A1 - Procédé et système de gestion personnalisée de goût - Google Patents

Procédé et système de gestion personnalisée de goût Download PDF

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Publication number
WO2022061626A1
WO2022061626A1 PCT/CN2020/117310 CN2020117310W WO2022061626A1 WO 2022061626 A1 WO2022061626 A1 WO 2022061626A1 CN 2020117310 W CN2020117310 W CN 2020117310W WO 2022061626 A1 WO2022061626 A1 WO 2022061626A1
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WIPO (PCT)
Prior art keywords
taste
user
information
mouthfeel
cooking
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PCT/CN2020/117310
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English (en)
Chinese (zh)
Inventor
曹庆恒
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曹庆恒
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Application filed by 曹庆恒 filed Critical 曹庆恒
Priority to PCT/CN2020/117310 priority Critical patent/WO2022061626A1/fr
Priority to CN202080002071.9A priority patent/CN112352286A/zh
Publication of WO2022061626A1 publication Critical patent/WO2022061626A1/fr

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    • G—PHYSICS
    • G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
    • G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
    • G16H20/00—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance
    • G16H20/60—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets

Definitions

  • the invention relates to the technical field of intelligent medical information processing, in particular to a method and system for individualized taste management.
  • the main purpose of the present invention is: in the selection process of the user's diet, there may be insufficient understanding of the user's dietary preferences, or insufficient grasp of information on raw materials, condiments, cooking/processing methods, restaurants/cooks, etc., or the dietary intake. Insufficient understanding of the principles of entry and the user's own health status may result in unreasonable and inappropriate dietary intake.
  • Provide a method and system for individualized taste management intelligently analyze the user's dietary preferences and basic information, and help users. Choose a diet that is more in line with your actual situation, thereby improving the quality of life and health of users.
  • the present invention provides a method for individualized taste management, the method comprising:
  • the standard taste/mouthfeel database including the corresponding relationship between taste/mouthfeel and condiments, raw materials, and cooking/processing methods
  • the user's taste information includes the user's sensitivity, acceptance and liking to sour/sweet/bitter/spicy/salty, and the user's taste information includes the user's taste for Sensitivity, acceptance and liking of hot and cold, soft and hard food.
  • a method for individualized taste management as described above further comprises obtaining feedback given by a user after trying different levels of samples of sour/sweet/bitter/spicy/salty/hot/cold/hardness through a test device information to obtain the user's preferred taste/mouthfeel information, the test device can provide different samples contacting the area or teeth of the tongue corresponding to the taste buds for the user to try.
  • a method for individualized taste management as described above the method further includes feedback information given by the user after trying different degrees of sour/sweet/bitter/spicy/salty/hot/cold/soft and hard foods/drinks to obtain the user's preferred taste/mouthfeel information.
  • a method for individualized taste management as described above, the corresponding relationship between the taste/mouthfeel and condiments, raw materials, and cooking/processing methods includes: various raw materials, condiments in sour/sweet/bitter/pungent/salty/ The different grades in terms of hot/cold/soft and hard, the different grades of sour/sweet/bitter/pungent/salty/hot/cold/hard/soft food obtained by cooking/processing methods after adding different amounts of condiments to the raw materials.
  • a method for individualized taste management as described above the method further includes acquiring basic information of a user; The relevant rules of /taste and healthy diet are analyzed to obtain condiments, raw materials, cooking/processing methods that are suitable for the user's taste/taste and conform to healthy diets.
  • a method for individualized taste management as described above, the related rules of taste/mouthfeel and healthy diet include: related rules of efficacy requirements, related rules of individualized preferences, related rules of taboos, and related rules requiring caution/attention. Rules, rules about interactions, rules about allergies, rules about shelf life, rules about time, rules about processing/cooking methods, rules about intake, rules about adverse reactions, before/mid/after eating At least one of the relevant rules of monitoring/assessment measures, the relevant rules of economy, the relevant provisions of acquisition, and the relevant rules of administrative management.
  • the basic information of the user includes: the user's age, gender, height, weight, taste preference, religious belief, genetic related information, medical history, allergy history, regional epidemiological history, Medication history, surgery history, study, work, exercise, family, living environment, hobbies, compliance, tolerance, medical insurance, and physical/psychological/study/work/physical fitness/sleep/exercise /Mood/Metabolism/Vision/Hearing/Intelligence/Attention/Taste/Immune/Growth/Development/Memory/Fertility status and work schedule.
  • a method for individualized taste management as described above the method further includes a user information database, which includes the user's preferred taste/mouthfeel information and/or the user's basic information for analyzing and recommending suitable
  • the user's seasonings, raw materials, cooking/processing methods provide or supplement the user's preferred taste/mouthfeel information and/or the user's basic information.
  • the present invention also provides a system for individualized taste management, characterized in that the system includes:
  • a database unit for storing a standard taste/mouthfeel database, where the standard taste/mouthfeel database includes the corresponding relationship between taste/mouthfeel and condiments, raw materials, and cooking/processing methods;
  • an information acquisition unit used for acquiring the taste/mouthfeel information preferred by the user
  • the intelligent analysis unit is used to compare the user's preferred taste/taste information with the corresponding relationship between taste/taste and condiments, raw materials, and cooking/processing methods, and recommend seasonings, raw materials, cooking/processing suitable for the user's taste/taste method.
  • a method and system for individualized taste management of the present invention includes establishing a standard taste/mouthfeel database; acquiring user-preferred taste/mouthfeel information; Compare the correspondence between condiments, raw materials, and cooking/processing methods, and recommend condiments, raw materials, and cooking/processing methods that suit the user's taste/taste.
  • the system for individualized taste management includes: a database unit, an information acquisition unit and an intelligent analysis unit.
  • FIG. 1 is a flowchart of a method for individualized taste management according to the first embodiment of the present invention.
  • FIG. 2 is a schematic diagram of a system for individualized taste management according to a second embodiment of the present invention.
  • FIG. 1 is a flowchart of a method for individualized taste management according to the first embodiment of the present invention. As shown in the figure, a method for individualized taste management of the present invention includes:
  • Step 1 Establish a standard taste/mouthfeel database.
  • the standard taste/mouthfeel database includes the correspondence of taste/mouthfeel to condiments, raw materials, and cooking/processing methods.
  • the corresponding relationship between taste/mouthfeel and condiments, raw materials, and cooking/processing methods may include: various raw materials and condiments corresponding to different levels in terms of sour/sweet/bitter/spicy/salty/hot/cold/soft and hard, for example: yes
  • the sour/sweet/bitter/pungent/salty/hot/cold/soft and hard are divided into 1-10 levels, each level represents a different degree, such as sweet level 1 represents a very light sweetness, sweet level 10 represents a very strong sweetness
  • sweet level 1 represents a very light sweetness
  • sweet level 10 represents a very strong sweetness
  • the sweetness of soft white sugar is 8, the sweetness of white granulated sugar is 7; the sweetness of a certain cake is 5; the saltiness of fried noodles made by a restaurant is 6.
  • the diet can also include different levels corresponding to sour/sweet/bitter/pungent/salty/hot/cold/hardness of the diet obtained by cooking/processing methods after the raw materials are added with condiments.
  • the hardness of the enema is level 3, and the hardness becomes level 6 after frying.
  • the source of the standard taste/mouthfeel database is based on various food instructions, dietary recipes, ingredient composition of raw materials and condiments, processing technology, storage method and storage time, price, medical discussion (such as Compendium of Materia Medica), raw materials Origin and grade codes, processing/cooking method guides and books, nutrition guides and books, industry codes, textbooks, expert consensus, relevant meeting minutes, papers, monographs, inventions, scientific inferences, lab reports, test reports, analytical reports, tests Reports, food reviews, restaurant features and evaluation ratings, chef features and evaluation ratings, reports/reports, user ratings, test reports, approval documents, relevant regulations, relevant religious beliefs and taste norms, relevant local taste customs, relevant guidance opinions, relevant Policies, relevant systems, relevant catalogues, relevant documents, relevant price policies, relevant insurance payment agreements, other documents, and other professional/authoritative research results, which may also be based on evidence-based medicine/nutrition methods, or based on Probability speculation of existing data may also include databases established by manually setting various weights/various levels/various rankings
  • the database can be updated according to the version, or it can be updated in real time according to the actual data. It can be a relational database or a non-relational database; it can be a table database, a graph database, or a knowledge graph database; related data can be It can be structured data or unstructured data.
  • the standard taste/mouthfeel database may also include rules related to taste/mouthfeel and healthy eating.
  • the rules related to taste/mouthfeel and healthy eating may include: related rules for efficacy requirements, related rules for personalized preferences, related rules for contraindications, related rules for caution/attention, related rules for interactions, related rules for allergies, and shelf life related rules of food consumption, time-related rules, processing/cooking methods related rules, intake-related rules, adverse reaction-related rules, monitoring/assessment measures before, during and after consumption, and economy-related rules , at least one of acquisition-related regulations and administrative regulations.
  • Relevant rules and elements of personal preference may also include: origin of condiments and raw materials, time/season/year of cultivation/planting/harvest, brand, processing/cooking method, personal preference, habit, economy, ethnicity/religion Faith/work/study/sports/leisure/sleep/rest/holidays/seasons/climate/environmental preferences, etc., may also include: degree of personal preference, ranking, effectiveness, user/nutritionist/expert evaluation, impact Various factors of individualized preference and their relationship with individualized preference, etc.
  • taboos may include: taboos related to disease/exercise/pregnancy/development/season/climate/environment/time/work-rest/occupation/driving, taboos related to health, taboos related to religious beliefs, taboos related to personal hobbies, customs Relevant taboos, taboos related to taste/taste, taboos related to laws and regulations, and may also include the reasons for taboos in taste/taste, the relationship between factors that may affect taboos and taboos, the guidance and tips/warning information of relevant users/nutritionists/experts, Consequences of contraindications in the above-mentioned situations, the level, degree, order, and incidence of corresponding contraindications, evaluation of contraindications by users/nutritionists/experts, as well as the discovery and remedial measures of contraindications in the above-mentioned situations.
  • Relevant rules and elements that require caution/attention can include: disease/exercise/pregnancy/development/season/climate/environment/time/work-rest/occupation/driving, etc.
  • reasons for caution or attention in terms of taste/taste which may affect The relationship between the factors of caution or attention and the caution or attention, the guidance/warning information of relevant users/nutritionists/experts, the level, degree, order, occurrence probability, danger degree, possible consequences of the above-mentioned situations, users /Nutritionist/expert's evaluation of caution or attention, discovery of relevant consequences of the above situation and remedial measures and other related content.
  • Relevant rules of interaction refer to the relevant rules of interaction/interaction between diets with different tastes/tastes and drugs, surgery, medical examinations and inspections, health products, cosmetics, etc. If they affect each other, they should be avoided or eaten with caution, and special attention should be paid to monitoring and preparation for rescue during the process.
  • Relevant rules and elements of interaction can include: food and medicine with different tastes/tastes/medical equipment/examination/surgery/chemotherapy/radiotherapy/light therapy/thermotherapy/magnetic therapy/electrotherapy/electromagnetic therapy/sound therapy/immunotherapy/ Gene therapy/operation/physiotherapy/rehabilitation/healthcare/exercise/psychological intervention/health products/health food/cosmetics and other factors or items may interact/influence when coexisting/carrying Drugs/medical devices/examination/surgery/chemotherapy/radiotherapy/phototherapy/hyperthermia/magnetic therapy/electrotherapy/electromagnetic therapy/sound therapy/immunotherapy/gene therapy/operation/physiotherapy/rehabilitation/health care/sports/psychological intervention/health care products The influence of factors such as health food/cosmetic use route/method/interval time/intake/time on the above interaction/interaction, as well as other factors that may have an impact on the above
  • Other factors that may affect the above interaction/interaction include: user genetic related factors, lifestyle related factors, nutrition related factors, disease/treatment history related factors, family medical history, allergy factors, work/study/sports/activity related factors Factors, environment-related factors, physiological/psychological/learning/sleep/exercise/mood/metabolism/vision/hearing/intelligence/attention/appetite/immunity/growth/development/memory/fertility and other state/condition/level factors, age-related Factors, physiological function-related factors, reproductive status-related factors, sexual life status-related factors, and other factors and items that may enhance/reduce/modify the above interactions/interactions, and the effects of these factors and items on the relevant interactions/interactions The specific impact method, impact result and impact degree and so on.
  • Relevant rules for interaction may also include: the reasons for the interaction/influence of diets with different tastes/tastes, the guidance/warning information of relevant users/nutritionists/experts, the possible consequences of interaction/interaction in the above-mentioned situations, and mutual influence. Level, degree, order, probability of occurrence, degree of danger/benefit of effect/interaction, user/nutritionist/expert's evaluation of relevant interaction/interaction, and discovery and remedial measures of interaction/interaction above .
  • Allergy-related rules and their elements may include the composition of ingredients and the mechanism/mechanism of action of diets with different tastes/mouthfeels that may cause allergic reactions, specific elements include: composition, composition, processing/cooking methods, raw materials, irritation, intake , heavy metal content, toxicity, odor, shape, specification, packaging, material, additives, preservatives, etc. and related information such as concentration and content.
  • Allergy-related rules may also include: the user's physique, age, gender, height, weight, development-related information, fertility-related information, sexual life-related information, genetic-related information, and climate/air quality/humidity/season/ Temperature, user's disease/symptom/indicator/feeling/mood, user's work status/study status/rest status/exercise status/nutrition status/taste status/work and rest time/immunity status, user's drug/surgery/chemotherapy/radiotherapy/phototherapy /Hyperthermia/magnetic therapy/electrotherapy/electromagnetic therapy/sound therapy/immunotherapy/gene therapy and other methods of treatment history or treatment or planned treatment, the user's family medical history/disease history/allergy history/genetic medical history/regional epidemiological history/ Information that may be related to allergies, such as smoking history.
  • Allergy-related rules may also include: possible manifestations and consequences of allergic reactions under different conditions, causes and mechanisms of allergies, relationships between factors that may affect allergies and allergies, and guidance/warning information for relevant users/nutritionists/experts , the level, severity, order, and occurrence probability of allergic reactions, user/nutritionist/expert evaluations on related allergic reactions, and the discovery and remedial measures of related allergic reactions in the above situations.
  • the relevant rules and elements of the shelf life may include: production date, processing time, shelf life, storage method, storage requirements, appearance changes beyond the shelf life and judgment methods of condiments and raw materials, and guidance/warning from relevant users/nutritionists/experts information, the possible conditions, severity, occurrence rate and remedies that may result from the consumption of seasonings and raw materials beyond the shelf life.
  • Time-related rules and their elements may include: optimal use time of condiments and raw materials, duration, intermittent time, intermittent time, eating cycle, eating frequency, treatment time, treatment period, treatment interval, number of treatment courses, onset time , expiration time, end time, etc.
  • Time-related rules can be defined and stored in different time attribute types.
  • Time-related element attribute types include time element attributes related to natural rhythms, such as: year, month, day, day/night, morning/morning/noon/afternoon/evening /Night, season, solar terms, lunar year/month/day, etc.; time element attributes related to time, such as: hour, minute, time, etc.; time element attributes related to personal work, rest, and life rules, such as getting up, before meal/during meal/meal After, before going to bed; time element attributes related to specific disease/symptom/indicator/mental state/physiological state/feeling, such as: when body temperature exceeds a certain value, when pain, when tired, when dizzy, when palpitation, when nausea, when creatinine clearance rate When it exceeds a certain value, when the blood pressure is lower than a certain value, when the heart rate exceeds a certain value, when the mood is low, when the feeling of fear, excitement, etc.; medical-related time element attributes such as: the day before a festival, 3 hours after a game, change
  • Time-related rules may also include: various factors that may affect time and their relationship with condiments, and may also include possible consequences and related remedial measures if food is not eaten within a reasonable time in the relevant rules, and may also include time and time.
  • the actual information of the relevant elements of the user needs to do the mutual conversion relationship when different time attribute types are converted to each other, as well as the calculation and mutual conversion relationship with the international standard time and the time in each time zone.
  • Relevant rules and elements of processing/cooking methods may include: ingredients and quantities of condiments and raw materials, processing/cooking time/temperature/environment/conditions/methods/equipment, and related precautions, etc. It can also include: the impact of processing/cooking methods on related condiments and raw materials, including changes in ingredients, ingredients produced during processing, added ingredients and additives, etc.
  • processing/cooking methods may be affected by the purpose of consumption, applicable population, corresponding health status evaluation items, corresponding environment, efficacy, intake, user nationality/age/ethnicity/religious belief/taste habits, user work/study/sports Relevant information, the influence of factors such as the user's sexual life/work and rest time/genetic information and their influence results. It can also include possible consequences and remedies if processing/cooking is not done correctly.
  • Relevant rules for intake and its elements may include: specifications, composition, packaging, dosage, quantity, size, frequency of consumption, concentration, method, range, intake, etc. /
  • the project information of data transformation may also include: intake may be affected by the purpose of consumption, applicable population, corresponding indications/indications, corresponding health status evaluation items, corresponding environment, efficacy, usage, user drugs/medical devices/health products The influence of factors such as taste preference/cosmetics/medical inspection and inspection, user work/study/sports-related information, user sex life/work and rest time/genetic information and their impact results. It can also include information such as: single intake/maximum, number/frequency of daily consumption, single daily intake/maximum, total amount, and maximum amount. It can also include possible consequences and remedies if not consumed in the correct amount.
  • the relevant rules and elements of adverse reactions may include: the composition/intake/time/frequency/interval/processing/cooking method/protective measures of diets with different tastes/mouthfeels and the relationship between possible adverse reactions, and possible effects
  • the relationship between various factors of adverse reactions and adverse reactions may also include: symptoms/index signals/performance/feeling/severity/hazards of adverse reactions, treatment of adverse reactions, prevention methods of adverse reactions, and remedial measures after adverse reactions occur Wait.
  • Relevant rules and elements of monitoring/assessment measures before, during, and after consumption may include: symptoms, indicators, feelings, emotions, and physiological functions before, during, and after the user consumes diets with different tastes/tastes, and at various stages therein. , sports ability, learning ability, work skills and other items that may need to be monitored/assessed, and the effectiveness, safety, economy, suitability/convenience of taste/taste corresponding to different values/intervals of the monitoring/assessment results of each item
  • it can also include the setting of reminder levels for monitoring/evaluation projects that need to be carried out at different stages, the setting of the target range that needs to be achieved by the monitoring/evaluation results of each project, the target can be set to remind grading, and the Adjustment method/amount/time, etc. that need to be adjusted when the results of project monitoring/assessment do not reach the target range. It can also include possible consequences and related remedial measures if the monitoring/assessment results of each project do not reach the target
  • the economic rules and their elements may include: consumption/cost of food with different tastes/tastes, single cost, single day cost, total cost, time average, per capita, daily average, monthly average cost limit, in different users. It may also include pre-set economic-related indicators based on the user's actual economic ability and budget.
  • Accessibility rules and their elements may include: yield of diets of different tastes/textures, distance of transport, timeliness of transport requirements, difficulty of processing/production, scarcity/seasonality/regional, number of suppliers, scheduled Eligibility/fee requirements, scheduled wait times, and other factors that may be related to availability, etc.
  • Relevant rules and elements of administrative management may include: relevant regulations/requirements for raw materials of foods with different tastes/tastes, relevant regulations/requirements of regions, relevant regulations/requirements of nutritionists, relevant regulations/requirements of users, relevant regulations/requirements of sanitary conditions, Relevant regulations/requirements of key monitoring, relevant regulations/requirements of abnormal warning, relevant regulations/requirements of price policy, relevant regulations/requirements of days, and relevant regulations/requirements of amount, etc.
  • Step 2 Obtain the user's preferred taste/taste information.
  • the user's taste information includes the user's sensitivity, acceptance and liking to sour/sweet/bitter/spicy/salty, and the user's taste information includes the user's sensitivity and acceptance to the hot, cold, soft and hard food. and likeability.
  • the method for individualized taste management of the present invention further includes obtaining the user's preferred taste by obtaining the feedback information given by the user after the user has tried samples of different degrees of sour/sweet/bitter/spicy/salty/hot/cold/soft and hard through the testing device.
  • the test device can provide different samples contacting areas of the tongue corresponding to the taste buds or teeth for the user to try.
  • each grade represents a different degree, such as sweet grade 1 represents very light sweetness, sweet grade 10 represents very strong sweetness.
  • sweet grade 1 represents very light sweetness
  • sweet grade 10 represents very strong sweetness.
  • the user can touch the taste test paper through the part of the tongue that contains the corresponding taste buds, and can try out the degree of taste that the taste test paper also represents.
  • the corresponding evaluation is given as feedback information, and the feedback information can be "too sweet", “appropriate”, “slightly sour", “too bland” and so on.
  • the test device can provide different samples contacting the area or teeth of the tongue corresponding to the taste buds for the user to try, and obtain the feedback information given by the user.
  • the test device can be placed directly on the user's tongue, or it can be placed in a suitable position, and the taste test strips of different tastes can be brought into contact with the area of the tongue corresponding to the taste buds through contact parts such as telescopic rods, for example: the sweet taste test strips Touch the tip of the user's tongue; touch the sour taste test paper to the back half of the user's tongue; touch the bitter taste test paper to the base of the user's tongue; touch the salty taste test paper to the front half of the user's tongue.
  • the method for individualized taste management of the present invention can also obtain the user's preferred taste through the feedback information given by the user after trying different degrees of sour/sweet/bitter/spicy/salty/hot/cold/soft/hard food/drinks /taste information. It can be to set the food/drinks of various stores/supermarkets/vending machines/network merchants to different taste/taste levels according to their own sour/sweet/bitter/spicy/salty/hot/cold/soft and hard. After users try it, they will give corresponding evaluations as feedback information based on their own sensitivity, acceptance and liking for the taste/mouthfeel.
  • the feedback information can be obtained by the user filling in the feedback form on the spot, or by asking the user to give answers by a manual or artificial intelligence program and recorded by the manual or artificial intelligence program, or by the user trying food/meal online through mobile phones/computers and other tools. Fill in, etc., which is not limited in the present invention.
  • the method for individualized taste management of the present invention may further include a user information database, where the user information database includes the user's preferred taste/mouthfeel information and/or the user's basic information, which is used for analyzing and recommending seasonings suitable for the user. Provide or supplement the user's preferred taste/mouthfeel information and/or the user's basic information when the product, raw material, cooking/processing method is used.
  • the data acquisition method of the user information database includes acquisition from other information systems, equipment or databases or analysis after access, or manual entry, or new data continuously acquired and analyzed during the use of database-related information. A combination of the above methods is also possible.
  • the taste/taste information of the user's preference can be obtained from the user information database, or not in the user information database, temporarily through the user's samples of different degrees of sour/sweet/bitter/spicy/salty/hot/cold/soft and hard Or the feedback information given after the food/drink is tried.
  • the specific establishment method is as described above, and it can also be obtained through other means.
  • Step 3 Compare the taste/taste information of the user's preference with the corresponding relationship between the taste/taste and condiments, raw materials, and cooking/processing methods, and recommend seasonings, raw materials, and cooking/processing methods that are suitable for the user's taste/taste.
  • Flavor can include: sour/sweet/bitter/spicy/salty/hot/cold/soft/hard/fresh/mutton/hemp/oil or other special tastes. Odors may include: fragrant/smelly/sour/fresh, etc.
  • the mouthfeel can include: soft/hard/brittle/sticky/granular/fine/waxy/tough, etc.
  • Profiles can include different colors and shapes. It can also include the relationship between condiments, raw materials, production/cooking methods and origin, brand, chef, and craftsmanship, as well as the relationship between condiments, raw materials, production/cooking methods, and taste/mouthfeel/smell/shape.
  • a method for individualized taste management of the present invention may further include acquiring basic information of a user; The relevant rules are analyzed to obtain condiments, raw materials, and cooking/processing methods that are suitable for the user's taste/taste and conform to a healthy diet.
  • the basic information of the user may include: the user's age, gender, height, weight, taste preferences, religious beliefs, genetic related information, medical history, allergy history, regional epidemiological history, medication history, surgery history, study situation, work situation, Sports situation, family situation, living environment, hobbies, compliance situation, tolerance situation, medical insurance situation, and physical/mental/study/work/physical fitness/sleep/exercise/mood/metabolism/vision/hearing/intelligence/attention Information such as strength/taste/immunity/growth/development/memory/fertility status and schedule, and may also include other information related to individualized taste management.
  • the basic information of the user can be obtained from the user information database, or obtained through other means.
  • the recommended seasonings, raw materials, cooking/processing methods can be It suits the user's taste/taste preference and is in line with a healthy diet.
  • the daily salt intake of the user is less than 4 grams, but the user's taste is heavy, so the salty agent is recommended to the user through the calculation and comparison, and used in combination with the salt to ensure that the user's salt intake complies with the relevant rules/ standard, and the taste of the food conforms to the user's own taste preference.
  • Recommending seasonings, raw materials, and cooking/processing methods suitable for users can also be based on the taste/taste information of different user preferences and/or the user's basic information to set a variety of user taste/taste standard models and condiments suitable for each model. , raw materials, cooking/processing methods, and then match the most similar user taste/taste standard model according to the user's own preferred taste/taste information and/or basic information, and then consider the difference between the user's actual situation and the existing model, Appropriate adjustments are made to the seasonings, raw materials, and cooking/processing methods corresponding to the model to make them more suitable for the actual situation of the user.
  • the setting of the model can be manually set by experts, or obtained through data statistics/data analysis, or obtained through information reorganization/big data analysis, or obtained through artificial intelligence deep learning/optimization, and can be Continuous accumulation and optimization during use.
  • the adjustment of the model can be done manually by professionals, or automatically by the system relying on pre-set rules, or by artificial intelligence through self-learning.
  • the method for individualized taste management of the present invention may further comprise: according to the corresponding relationship between taste/mouthfeel and condiments, raw materials, cooking/processing methods, and/or the relevant rules of taste/mouthfeel and healthy diet, the result obtained by analyzing and comparing According to the analysis results of each analysis item of the diet with different tastes/tastes, the corresponding level/point value can be set respectively, and the taste/taste including condiments, raw materials, and cooking/processing methods can be set according to the actual situation of the user.
  • Comprehensive analysis model so that when recommending, according to the level/score corresponding to each analysis item and the comprehensive analysis model of taste/taste, the comprehensive level/point of food with different taste/taste can be calculated.
  • the comprehensive analysis model is a model used to analyze and evaluate the suitability of diets with different tastes/tastes to the actual situation of users. It can be manually set by experts, or obtained through data statistics/analysis, or through information reorganization/big data It is obtained through analysis, or obtained through artificial intelligence deep learning/optimization, and can be continuously accumulated and optimized in the process of use.
  • the specific comprehensive level/point calculation method is as follows:
  • F is the comprehensive grade/score
  • f i is the grade/score corresponding to the evaluation result of the i-th analysis item
  • S(f i ) is the analysis model formula related to the evaluation result of the i-th analysis item.
  • the specific calculation formula is as follows:
  • the condition for intelligently recommending condiments, raw materials, and cooking/processing methods is that the comprehensive level/point value of the food prepared by the condiment, raw materials, and cooking/processing methods is higher than the set level/point value.
  • the level/point setting can be continuously optimized and adjusted during use.
  • the recommendation result of the method for individualized taste management of the present invention can be a condiment, raw material, cooking/processing method most suitable for the user, or a recommendation list suitable for the user, and the comprehensive recommendation is given priority according to the preset number of recommendations. Top several condiments, raw materials, cooking/processing methods ranked by grade/point value.
  • the level/point value of each analysis item or the level/point value combination of multiple analysis items can also be set as mandatory items. If the mandatory items are not passed, the seasoning, raw material, cooking/processing method Can't recommend. For example, the taboo rules for condiments, raw materials, and cooking/processing methods can be set as mandatory items, and if there are taboos for condiments, raw materials, and cooking/processing methods, they are not recommended.
  • the method for individualized taste management of the present invention can intelligently analyze the user's dietary preference and basic information, and help the user to choose a diet that is more in line with his actual situation, thereby improving the user's quality of life and health, and avoiding unreasonable condiments, damage to the health of the user due to raw materials, cooking/processing methods.
  • the user identity identification, confirmation, login, electronic signature, as well as the storage, transmission and application of personal information, doctor's order information and various analysis results in the method for individualized taste management can be encrypted by various methods. , to prevent related identity/authority from being stolen or information leaked.
  • the encryption algorithms include symmetric encryption algorithms and/or asymmetric encryption algorithms, such as: large integer factorization problem encryption algorithms, discrete logarithm problem encryption algorithms, elliptic curve encryption algorithms, such as blockchain technology, etc.
  • the encryption hardware can Encryption can be performed by using a key, a dongle, an encrypted hard disk, etc., and also in combination with user equipment hardware, network address, etc., or the above methods can be combined with each other for encryption.
  • the data transmission method in the method for individualized taste management can be data line method, wired network, wireless transmission method, radio frequency identification method, magnetic card reading and writing method, mobile hard disk method, NFC method, barcode method, two-dimensional code, etc.
  • Wireless transmission methods include: infrared, bluetooth, wifi, microwave, visible light wave, telecommunication wireless network, ultrasonic/sound wave, radio, etc.
  • the method for individualized taste management can be used by a stand-alone machine, or by external hardware such as mobile hard disks, boxes, cards and other accessible external hardware for users to use, or can be installed on a local server to support local users, or it can be installed on a local server.
  • the private cloud server supports the use of private cloud users, and can also be installed on the Internet to provide services to Internet users.
  • FIG. 2 is a schematic diagram of a system for individualized taste management according to a second embodiment of the present invention.
  • the system for individualized taste management of the present invention includes:
  • the database unit 11 is used to store a standard taste/mouthfeel database, and the standard taste/mouthfeel database includes the corresponding relationship between taste/mouthfeel and condiments, raw materials, and cooking/processing methods;
  • an information acquisition unit 12 configured to acquire the taste/mouthfeel information preferred by the user
  • the intelligent analysis unit 13 is used to compare the taste/mouthfeel information preferred by the user with the corresponding relationship between taste/mouthfeel and condiments, raw materials, and cooking/processing methods, and recommend seasonings, raw materials, cooking/processing methods suitable for the user's taste/mouthfeel processing method.
  • An individualized taste management system of the present invention is formed by adopting an individualized taste management method of the present invention, and the structural features are in one-to-one correspondence, and the description of the above-mentioned individualized taste management method can be referred to, which will not be repeated here. .
  • the present invention provides a method and system for individualized taste management.
  • the method for individualized taste management includes establishing a standard taste/mouthfeel database; acquiring user-preferred taste/mouthfeel information; Compare the corresponding relationship between taste/mouthfeel and condiments, raw materials, and cooking/processing methods, and recommend seasonings, raw materials, and cooking/processing methods that suit the user's taste/mouthfeel.
  • the system for individualized taste management includes: a database unit, an information acquisition unit and an intelligent analysis unit.

Abstract

Procédé et système de gestion personnalisée de goût. Le procédé de gestion personnalisée de goût consiste : à établir une base de données de goût/sensation en bouche standard (S1); à acquérir des informations de préférence d'utilisateur en matière de goût/sensation en bouche (S2); et à comparer les informations de préférence d'utilisateur en matière de goût/sensation en bouche avec des correspondances entre le goût/la sensation en bouche et des condiments, des matières premières et des procédés de cuisson/traitement, et à recommander les condiments, les matières premières et les procédés de cuisson/traitement qui sont adaptés au goût/à la sensation en bouche préférés par l'utilisateur (S3). Le système de gestion personnalisée de goût comprend une unité de base de données (11), une unité d'acquisition d'informations (12) et une unité d'analyse intelligente (13). Le procédé et le système peuvent résoudre les problèmes d'une prise alimentaire inappropriée due à une connaissance insuffisante de la préférence alimentaire de l'utilisateur, à des informations insuffisantes sur les matières premières, les condiments, les procédés de cuisson/traitement et les restaurants/cuisiniers et à une connaissance insuffisante des principes de prise alimentaire et de la santé de l'utilisateur pendant la sélection d'une alimentation de l'utilisateur. Le procédé et le système peuvent analyser de manière intelligente la préférence alimentaire de l'utilisateur et des informations de base, et aider l'utilisateur à choisir une alimentation qui convient à la situation réelle de l'utilisateur, améliorant ainsi la qualité de vie et l'état de santé de l'utilisateur.
PCT/CN2020/117310 2020-09-24 2020-09-24 Procédé et système de gestion personnalisée de goût WO2022061626A1 (fr)

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CN202080002071.9A CN112352286A (zh) 2020-09-24 2020-09-24 一种个体化口味管理的方法及系统

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CN113160939A (zh) * 2021-05-25 2021-07-23 曹庆恒 一种个性化智能饮品制备系统、设备及其方法

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