WO2022239751A1 - 飲料と食品、料理と調味料、調味料、食品構成材料それぞれの相性情報提示装置及び飲料と食品の相性診断方法 - Google Patents
飲料と食品、料理と調味料、調味料、食品構成材料それぞれの相性情報提示装置及び飲料と食品の相性診断方法 Download PDFInfo
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- G06Q30/06—Buying, selling or leasing transactions
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- G09B19/00—Teaching not covered by other main groups of this subclass
- G09B19/0092—Nutrition
Definitions
- the present invention presents information on a combination of good compatibility between beverage and food, information on a combination of food and seasoning on good compatibility, information on a combination of seasoning on good compatibility, and information on a combination of food constituent materials on good compatibility. and a method for diagnosing the compatibility of beverages and foods.
- Patent Document 1 Japanese Unexamined Patent Application Publication No. 2017-130142 describes that the degree of strength of sour, bitter, and salty tastes is compared, and combinations of coffee types and food types that are compatible with each other are stored as compatibility data. An invention has been described.
- An object of the present invention is to present information on combinations of beverages and foods that are compatible with each other from a wider range than in the prior art.
- the first aspect is a plurality of evaluation items for determining compatibility with food with respect to a combination of one or more of taste, smell, and taste in association with beverage items and food categories to be paired.
- a beverage item evaluation value storage unit in which each item evaluation value is stored as a relative numerical value with respect to the item standard value, and one or
- a food item evaluation value storage unit in which the item evaluation value for each of the plurality of evaluation items for judging the compatibility with the beverage is stored as a relative numerical value with respect to the item reference value for the combination of two or more, and the compatibility between the beverage and the food is good.
- a reception unit that receives a request for presentation of combination information, and the item evaluation values of the beverage and food items in the combination corresponding to the presentation request received by the reception unit from the beverage item evaluation value storage unit and the food item evaluation value storage unit, respectively. Judgment to determine that the beverage and food are a combination of good compatibility when the correspondence relationship of the item evaluation values of the beverage and food that is taken out matches a specific correspondence relationship that is said to be good compatibility and a presenting unit for presenting information about the beverage and the food determined to be a good combination by the determining unit.
- a second aspect is the first aspect, wherein the presentation unit displays the item evaluation value of the beverage and the item evaluation value of the food in a superimposed manner on the radar chart of the plurality of evaluation items. It is an information presentation device.
- the specific correspondence considered to be compatible is prepared as a plurality of compatibility patterns each showing a different correspondence
- the presenting unit comprises: A compatibility information presentation device for beverages and foods that presents, for each compatibility pattern, information on the correspondence relationship between item evaluation values of beverages and foods that are determined to be a highly compatible combination.
- a fourth aspect is a plurality of evaluation items for determining compatibility with food with respect to one or more combinations of taste, smell, and taste in association with beverage items and food categories to be paired.
- a beverage item evaluation value storage unit in which each item evaluation value is stored as a relative numerical value with respect to the item standard value, and one or A food item evaluation value storage unit in which item evaluation values for each of the plurality of evaluation items for judging compatibility with beverages for two or more combinations are stored as relative numerical values with respect to item reference values; and the beverage item evaluation value storage unit.
- a reception unit that receives a presentation request for information on a combination of beverages and foods that are compatible with each other; from the beverage/food combination item evaluation value storage unit and presents information on the extracted beverage and food.
- a fifth aspect is the compatibility between the beverage and the food in the fourth aspect, wherein the presentation unit displays the item evaluation value of the beverage and the item evaluation value of the food superimposed on the radar chart of the plurality of evaluation items. It is an information presentation device.
- a sixth aspect is that in the fourth or fifth aspect, the specific correspondence that is said to be compatible is prepared as a plurality of compatibility patterns each showing a different correspondence, and the presentation unit
- the compatibility information presentation device for beverages and foods presents information on the correspondence relationship of item evaluation values of beverages and foods that are determined to be highly compatible combinations for each of the plurality of compatibility patterns.
- a combination of one or more of taste, smell, and taste is associated with a cooking item and a seasoning category to be paired, and a plurality of items for determining compatibility with the seasoning.
- Food item evaluation value storage unit in which the item evaluation value for each evaluation item is stored as a relative numerical value with respect to the item reference value
- a seasoning item evaluation value storage unit in which item evaluation values for each of the plurality of evaluation items for judging compatibility with cooking for one or two or more combinations are stored as relative numerical values with respect to item reference values, and cooking and seasoning a receiving unit that receives a request for presentation of information on a combination of ingredients that are compatible with each other;
- the eighth aspect is a combination of one or more of taste, smell, and taste, in association with the item of food and the category of seasoning to be paired, for determining the compatibility with the seasoning.
- Food item evaluation value storage unit in which the item evaluation value for each evaluation item is stored as a relative numerical value with respect to the item reference value
- condiment item evaluation value storage unit in which the item evaluation value for each of the plurality of evaluation items for judging compatibility with food for one or two or more combinations is stored as a relative numerical value with respect to the item reference value
- a specific combination of dishes in which the correspondence relationship between the item evaluation values of the dishes and seasonings stored in the evaluation value storage unit and the seasoning item evaluation value storage unit matches a specific correspondence relationship considered to be compatible.
- a food/seasoning combination item evaluation value storage unit in which item evaluation values of food and seasoning are stored; a presenting unit that retrieves the item evaluation values of the combination of dishes and seasonings according to the request from the food/seasoning combination item evaluation value storage unit and presents information about the retrieved dishes and seasonings. and seasoning compatibility information presentation device.
- a ninth aspect is an item for each of the plurality of evaluation items for determining compatibility with other seasonings in terms of one or a combination of two or more of taste, smell, and taste in association with seasoning items.
- a seasoning item evaluation value storage unit in which the evaluation value is stored as a relative numerical value with respect to the item reference value, a reception unit that receives a request for presentation of information on a combination of seasonings that are compatible.
- the item evaluation value of each seasoning in the combined combination is extracted from the seasoning item evaluation value storage unit, and the correspondence relationship of the extracted item evaluation values of each seasoning is a specific correspondence relationship that is considered to be compatible.
- a judgment unit that judges that the seasonings are a combination of good compatibility when they match, and a presentation unit that presents information about the seasonings judged by the judgment unit to be a combination of good compatibility. It is a seasoning compatibility information presentation device.
- items for each of the plurality of evaluation items for determining compatibility with other seasonings with respect to a combination of one or more of taste, smell, and taste in association with items of seasonings If there is good compatibility between the seasoning item evaluation value storage unit in which the evaluation value is stored as a relative numerical value with respect to the item reference value and the item evaluation value of each seasoning stored in the seasoning item evaluation value storage unit
- a seasoning combination item evaluation value storage unit that stores the item evaluation values of each seasoning in a specific combination that matches the specific correspondence relationship and a request for presentation of information on combinations that are compatible with seasonings a reception unit, and a presentation unit that retrieves from the seasoning combination item evaluation value storage unit item evaluation values of seasonings in a combination corresponding to the presentation request received by the reception unit, and presents information about the retrieved seasonings.
- a condiment compatibility information presentation device comprising:
- the plurality of evaluations for determining the compatibility with other food constituent materials with respect to one or more combinations of taste, smell, and taste in association with the food constituent materials that constitute the food A food constituent material evaluation value storage unit in which the evaluation value for each item is stored as a relative numerical value with respect to the food constituent material standard value, a reception unit that receives a request for presentation of information on a combination of food constituent materials that is compatible with each other, and the reception unit
- the evaluation values of the food constituent materials in the combination corresponding to the received request for presentation are taken out from the food constituent material evaluation value storage unit, and the correspondence relationship of the evaluation values of the taken out food constituent materials is considered to be compatible.
- a determination unit that determines that each food component material is a highly compatible combination when they match a specific correspondence relationship, and presents information about the food component material determined by the determination unit as a highly compatible combination. and a presenting unit for presenting compatibility information of food constituent materials.
- a twelfth aspect is an evaluation for each of the plurality of evaluation items for determining compatibility with other food constituent materials with respect to one or more combinations of taste, smell, and taste in association with food constituent materials.
- the correspondence relationship between the food constituent material evaluation value storage section in which the value is stored as a relative numerical value with respect to the food constituent material standard value and the evaluation value of each food constituent material stored in the food constituent material evaluation value storage section is good compatibility.
- a food constituent material combination evaluation value storage unit that stores the evaluation value of each food constituent material in a specific combination that matches the specific correspondence relationship, and a request for presentation of information on combinations that are compatible with food constituent materials a receiving unit for receiving, and retrieving the item evaluation value of each food constituent material in the combination corresponding to the presentation request received by the receiving unit from the food constituting material combination item evaluation value storage unit, and information on the retrieved food constituent material and a presenting unit for presenting the compatibility information of food constituent materials.
- a thirteenth aspect is the compatibility information presentation device for food constituent materials according to the eleventh or twelfth aspect, wherein the plurality of evaluation items include hardness, viscosity, and elasticity of the food constituent materials.
- a fourteenth aspect is a method for diagnosing compatibility between a beverage and food using a detected value of a taste sensor, wherein the taste sensor has a sensor portion immersed in a sample liquid of the food. Afterwards, the sensor part is washed with a reference liquid equivalent to human saliva, and then the sensor part is immersed in the reference liquid to measure the evaluation value of the aftertaste of the food according to the detected value. and, instead of washing the sensor part with the reference liquid, wash the sensor part with the beverage to be tested for compatibility, and then soak the sensor part in the reference liquid.
- a method for diagnosing the compatibility between a beverage and a food by measuring the evaluation value of the aftertaste of the food after the beverage is rinsed off, and diagnosing the compatibility between the beverage and the food according to the evaluation value of the aftertaste of the food after the beverage is rinsed off.
- a fifteenth aspect is, in the first or fourth aspect, user-specific history data storage in which user-specific history data indicating food items purchased or provided in the past by the user in association with the user is stored.
- user-specific history data storage in which user-specific history data indicating food items purchased or provided in the past by the user in association with the user is stored.
- a sixteenth aspect is, in the first or fourth aspect, user-specific history data storage in which user-specific history data indicating beverage items purchased or provided in the past by the user in association with the user is stored when the reception unit receives the presentation request, the beverage item is selected from the user-specific history data stored in the user-specific history data storage unit in response to the presentation request, and the selected beverage
- This is a beverage/food compatibility information presenting device that displays food items that are compatible with the item of (1) on the display screen of a user-side terminal.
- a seventeenth aspect is, in the seventh or eighth aspect, user-by-user history data storage in which user-by-user history data indicating food items purchased or provided by the user in the past in association with the user is stored.
- user-by-user history data indicating food items purchased or provided by the user in the past in association with the user is stored.
- an item of food is selected from the user-specific history data stored in the user-specific history data storage unit in response to the presentation request, and the selected food is selected.
- the food and seasoning compatibility information presenting device displays on the display screen of a user-side terminal the items of seasonings that are compatible with the item of .
- An eighteenth aspect is, in the seventh or eighth aspect, user-specific history data in which user-specific history data indicating seasoning items purchased or provided in the past by the user in association with the user is stored.
- a storage unit is provided, and when the reception unit receives the presentation request, a seasoning item is selected from the user-specific history data stored in the user-specific history data storage unit in response to the presentation request.
- This is a food/seasoning compatibility information presenting device that displays items of food that are compatible with selected seasoning items on a display screen of a user-side terminal.
- a nineteenth aspect is, in the ninth or tenth aspect, user-specific history data in which user-specific history data indicating seasoning items purchased or provided in the past by the user in association with the user is stored.
- a storage unit is provided, and when the reception unit receives the presentation request, a seasoning item is selected from the user-specific history data stored in the user-specific history data storage unit in response to the presentation request.
- This is a seasoning compatibility information presenting device that displays other seasoning items that are compatible with a selected seasoning item on a display screen of a user-side terminal.
- a twentieth aspect is, in the eleventh or twelfth aspect, user-specific history data storage in which user-specific history data indicating food constituent materials purchased or provided in the past by the user in association with the user is stored
- user-specific history data indicating food constituent materials purchased or provided in the past by the user in association with the user is stored
- food constituent materials are selected from the history data for each user stored in the history data storage for each user in response to the request for presentation, and the selected food
- This is a compatibility information presentation device for food constituent materials, in which other food constituent materials that are compatible with constituent materials are displayed on the display screen of a user-side terminal.
- a twenty-first aspect is the beverage/food compatibility information presenting device according to the sixteenth aspect, wherein a food item within the allowable calorie intake range of the user is selected from the user-specific history data.
- a twenty-second aspect is the compatibility information presentation device of dishes and seasonings according to the eighteenth aspect, wherein a cooking item within the allowable calorie intake range of the user is selected from the user-by-user history data.
- a twenty-third aspect is the food component compatibility information presenting device according to the twentieth aspect, wherein an item of the food component within the range of the user's allowable calorie intake is selected from the user-specific history data.
- FIG. 1 is a diagram illustrating the configuration of a beverage/food compatibility information presentation device according to an embodiment.
- FIG. 2 is a block diagram illustrating the hardware configuration of the embodiment;
- FIG. 3 is a block diagram illustrating the functional configuration of the beverage/food compatibility information presentation device of the first embodiment.
- FIG. 4A is a diagram illustrating item evaluation value data stored in a beverage item evaluation value storage unit and a food item evaluation value storage unit.
- FIG. 4B is a diagram illustrating item evaluation value data stored in a beverage item evaluation value storage unit and a food item evaluation value storage unit.
- FIG. 4C is a diagram illustrating item evaluation value data stored in the beverage item evaluation value storage unit and the food item evaluation value storage unit.
- FIG. 4A is a diagram illustrating item evaluation value data stored in a beverage item evaluation value storage unit and a food item evaluation value storage unit.
- FIG. 4B is a diagram illustrating item evaluation value data stored in a beverage item evaluation value storage unit and a food item evaluation value storage unit.
- FIG. 5A is a diagram illustrating data stored in a beverage item evaluation value storage unit and a food item evaluation value storage unit.
- FIG. 5B is a diagram illustrating data stored in a beverage item evaluation value storage unit and a food item evaluation value storage unit.
- FIG. 6A is a diagram illustrating another data stored in the beverage item evaluation value storage unit and the food item evaluation value storage unit.
- FIG. 6B is a diagram illustrating another data stored in the beverage item evaluation value storage unit and the food item evaluation value storage unit.
- FIG. 7 is a diagram showing the first to fourth compatibility patterns stored in the compatibility pattern storage unit.
- FIG. 8 shows the item evaluation value of "white wine of a specific brand" shown in FIG. 5A and the item evaluation value of "pork" shown in FIG.
- FIG. 9 is a diagram exemplifying a beverage/food compatibility information presentation screen displayed on the display device of the user-side terminal.
- FIG. 10 is a diagram exemplifying a beverage/food compatibility information presentation screen displayed on the display device of the user-side terminal.
- Fig. 11 shows the item evaluation value of the item “white wine of a specific brand” and the item evaluation value of the item “salad chicken” on the radar chart of each evaluation item “astringent/rich”, “sour”, and “rich”. It is the figure which overlapped and showed.
- FIG. 12 is a diagram exemplifying a drink/food compatibility information presentation screen displayed on the display device of the user-side terminal.
- FIG. 13A shows the item evaluation value of the item "beer of a specific brand” and the item of the item “Zhasai” on the radar chart of each evaluation item “bitter/rich”, “sour/sharp”, and “salty/rich”. It is the figure which overlapped and showed the evaluation value.
- FIG. 13B shows the item evaluation value of the item "beer of a specific brand” and the item of the item “edamame” on the radar chart of each evaluation item “bitter/rich”, “sour/sharp", and “salty/rich”. It is the figure which overlapped and showed the evaluation value.
- FIG. 13A shows the item evaluation value of the item "beer of a specific brand” and the item of the item “Zhasai” on the radar chart of each evaluation item “bitter/rich”, “sour/sharp”, and “salty/rich
- FIG. 13C shows the item evaluation value of the item “specific brand of beer” and the item of the item “Yakitori” on the radar chart of each evaluation item “bitter/rich”, “sour/sharp”, and “salty/rich”. It is the figure which overlapped and showed the evaluation value.
- FIG. 14 is a block diagram illustrating the functional configuration of the beverage/food compatibility information presentation device of the second embodiment.
- FIG. 15 is a diagram showing a display screen displaying information about the item "grilled fish (saury grilled with salt)” and the item “citrus juice (sudachi juice)” determined to be compatible with each other.
- FIG. 16 is a diagram showing a display screen displaying information about the item "fried chicken” and the item “lemon juice” determined to be compatible.
- FIG. 17 is a diagram showing a display screen displaying information about the item “dashi soy sauce” and the item “citrus fruits” determined to be compatible with each other.
- FIG. 18 is a diagram showing a display screen displaying information on the item “dashi (dried bonito flakes, dried sardines)" and the item “miso” determined to be compatible with each other.
- FIG. 19 is a diagram showing a display screen displaying information about the item “pork bone ramen soup” and the item “miso” determined to be compatible with each other.
- FIG. 20A is a diagram showing patterns of combinations of food constituent materials that are compatible with each other.
- FIG. 20B is a diagram showing patterns of combinations of food constituent materials that are compatible with each other.
- FIG. 20C is a diagram showing patterns of combinations of food constituent materials that are compatible with each other.
- FIG. 21 is a diagram showing a display screen displaying information about the item "fried egg” and the item “crispy bacon” determined to be compatible.
- FIG. 22 is a diagram showing a display screen displaying information about the item “natto” and the item “okra” determined to be compatible.
- FIG. 23 is a graph consisting of two evaluation axes in which the horizontal axis is the physical property value of “soft/hard” and the vertical axis is the physical property value of “smooth/mushy”.
- FIG. 24 is a table illustrating correspondence relationships between various volatile aroma components and odor qualities.
- FIG. 25 is a table showing the number of common volatile compounds in various types of sake and Iyokan peel.
- FIG. 26 is a graph consisting of two evaluation axes, with the horizontal axis representing the evaluation value of “gentle/gorgeous” and the vertical axis representing the evaluation value of “floral/fruity”.
- FIG. 27 is a radar chart showing evaluation values for each evaluation item of odor.
- FIG. 28A is a diagram showing a procedure for measuring the aftertaste of food with a taste sensor.
- FIG. 28B is a diagram showing a procedure for measuring the aftertaste of food caused by washing away the beverage with the taste sensor.
- FIG. 29A is a graph exemplifying numerical evaluation values of the aftertaste of sushi (tuna) by washing off five brands of sake.
- FIG. 29B is a diagram showing compatibility diagnosis results using the aftertaste evaluation value after washing.
- FIG. 30A is a graph exemplifying after-wash aftertaste evaluation values when pizza is combined with sake, tea (green tea), and soft drink (cola).
- FIG. 30B is a graph illustrating evaluation values of aftertaste after washing when pizza is combined with sake, tea (green tea), and soft drink (cola).
- FIG. 31 is a diagram showing a display screen displaying information about the food item "pizza (margherita)" and the beverage item "specific brand IT6 sake" determined to be compatible with each other.
- FIG. 32 is a diagram showing a display screen displaying a six-axis evaluation item radar chart and a three-axis evaluation item radar chart together.
- FIG. 33 is a block diagram illustrating the functional configuration of the compatibility information presentation device of the tenth embodiment.
- FIG. 34 is a block diagram illustrating the functional configuration of the compatibility information presentation device of the tenth embodiment.
- FIG. 35A is a diagram for explaining the tenth embodiment, and is a diagram illustrating a compatibility information presentation screen displayed on the display screen of the user-side terminal.
- 35B is a diagram for explaining the tenth embodiment, and is a diagram illustrating a compatibility information presentation screen displayed on the display screen of the user-side terminal.
- FIG. 1 is a diagram illustrating the configuration of a beverage/food compatibility information presentation device according to an embodiment.
- the beverage and food compatibility information presentation device comprises a manager side terminal 100, a user side terminal 120, and terminals 100, 120 and server 200 so that data can be exchanged between these terminals 100, 120 and server 200. and a network 300 to be connected.
- the administrator-side terminal 100 and the user-side terminal 120 are information processing apparatuses, and are configured by, for example, personal computers.
- the user-side terminal 120 may be a mobile device such as a smart phone or a tablet.
- a network 300 is configured by the Internet, an intranet, or the like.
- the server 200 is composed of a server device, a virtual server built on cloud computing, or the like.
- FIG. 2 is a block diagram illustrating hardware configurations of the administrator-side terminal 100, the user-side terminal 120, and the server 200 of the embodiment.
- a CPU Central Processing Unit
- ROM Read Only Memory
- RAM Random Access Memory
- the CPU 11 is a central processing unit that executes various programs and controls devices connected to the system bus 15 . That is, the CPU 11 reads a program from the ROM 12 or the storage 14 and executes the program using the RAM 13 as a work area.
- the CPU 11 controls each device connected to the system bus 15 and performs various arithmetic processing according to programs recorded in the ROM 12 or the storage 14 .
- the ROM 12 or the storage 14 stores a control program executed by the CPU 11, namely BIOS (Basic Input/Output System), OS (Operating System), and a computer-readable and executable program for realizing the present embodiment. ("Beverage and food compatibility information presentation program" and necessary various data are held.
- BIOS Basic Input/Output System
- OS Operating System
- the storage 14 is configured by an HDD (Hard Disk Drive) or an SSD (Solid State Drive).
- the ROM 12 stores various control programs and various data.
- the RAM 13 functions as a main memory, work area, etc. of the CPU 11 and temporarily stores programs or data as a work area.
- the input device 16 includes a pointing device such as a mouse and a keyboard, and is used for various inputs.
- the display device 17 is, for example, a liquid crystal display, and displays various information.
- the display device 17 may employ a touch panel system and function as the input device 16 .
- a beverage/food compatibility information presentation screen 510 which will be described later, is displayed.
- the communication interface 18 is an interface for communicating with other devices, and uses standards such as Ethernet (registered trademark), FDDI, and Wi-Fi (registered trademark), for example.
- the communication interface 18 connects to the network 300 and controls transmission and reception of data.
- the server 200 functions as a web server that displays a beverage/food compatibility information presentation screen 510 on the display device 17 of the user terminal 120, which is a client terminal, according to the HTTP (Hyper Text Transfer Protocol) communication protocol.
- HTTP Hyper Text Transfer Protocol
- the beverage/food compatibility information presentation screen 510 can be displayed on the display device 17 .
- the beverage/food compatibility information presentation screen 510 presents (displays) information on the correspondence relationship between the item evaluation values of beverages and foods that are compatible with each other. Presentation is used in the sense of not only display means but also output by a printer or the like.
- the display of the beverage/food compatibility information presentation screen 510 may be subject to user authentication.
- FIG. 3 is a block diagram illustrating the functional configuration of the beverage/food compatibility information presentation device of the first embodiment.
- the functional configuration illustrated in FIG. 3 is provided in the server 200, the administrator-side terminal 100, and the user-side terminal 120. As shown in FIG.
- the beverage and food compatibility information presentation device includes a beverage item evaluation value storage unit 1010, a food item evaluation value storage unit 1020, a compatibility pattern storage unit 1025, a reception unit 1030, a determination unit 1040, and a presentation unit 1050.
- the beverage item evaluation value storage unit 1010, the food item evaluation value storage unit 1020, and the compatibility pattern storage unit 1025 are configured as a database, and the server 200 is equipped with them.
- the beverage item evaluation value storage unit 1010, the food item evaluation value storage unit 1020, and the compatibility pattern storage unit 1025 may be configured as separate databases, or may be configured as an integrated database.
- FIG. 4A, 4B, and 4C illustrate data of item evaluation values IV stored in the beverage item evaluation value storage unit 1010 and the food item evaluation value storage unit 1020.
- FIG. 4A, 4B, and 4C illustrate data of item evaluation values IV stored in the beverage item evaluation value storage unit 1010 and the food item evaluation value storage unit 1020.
- a plurality of taste evaluation items for example, sweetness, sourness, and saltiness
- beverage items and food items respectively.
- bitterness, and umami are stored.
- a plurality of evaluation items for example, sulfur-based, hydrocarbon
- the item evaluation value IV is stored for each type (system, aromatic system, ester system, aldehyde system).
- a plurality of evaluation items for example, hardness, chewiness
- viscosity, color, gloss are stored.
- Taste refers to the sensation that can be perceived by the taste cells of the human tongue, and includes evaluation items for five basic tastes such as sweetness, sourness, saltiness, bitterness and umami, and evaluation items for taste in a broad sense such as pungency and astringency. It includes each evaluation item indicated by sensibility such as richness, sharpness, richness, salty taste, afterglow of astringency, and body feeling.
- Odors are scents and odors that can be perceived by the human sense of smell, and each evaluation item indicated by chemical components such as ester odor and organic acid odor; It shall include evaluation items.
- Taste refers to evaluation items such as texture (texture), temperature, color, luster, and sound that can be perceived by human senses of touch, sight, and hearing, and each evaluation is indicated by physical quantities such as clay, elasticity, and hardness. item, each evaluation item indicated by sensibility such as chewiness and crunchiness.
- the item evaluation value IV is stored as a relative numerical value IDE (eg +2.0) with respect to the item standard value ISV (eg 0.0).
- the item evaluation value IV can be quantified based on the measurement value of the measuring device. Moreover, the measured value of the measuring device and the sensory value obtained by the sensory test can be combined and digitized.
- the measuring device shall include a sensor imitating human sense organs that perceive taste, smell, touch, sight, and hearing, and an analysis device that analyzes the components of foods and beverages.
- an item evaluation value IV based on the measurement values of a taste identification device consisting of a taste sensor, component analysis equipment (gas chromatography, liquid chromatography, mass spectrometer, infrared absorption spectrometer), etc. be able to. Also, the item evaluation value IV regarding taste can be obtained by combining the measured value of the measuring device and the sensory value obtained by the sensory test.
- the item evaluation value IV can be obtained based on the measurement values of an odor identification device composed of an odor sensor and a component analyzer (gas chromatography, etc.). In addition, it is possible to obtain the item evaluation value IV regarding odor by combining the measurement value of the measuring device and the sensory value obtained by the sensory test.
- visual analyzer measures color, gloss, shape, pattern, etc.
- tensipressor measures chewing feeling, crunchy feeling, etc.
- texturometer measuring chewing feeling, hardness, elasticity, etc.
- rheometer measures dynamic viscoelasticity, etc.
- creep meter measures viscosity, elasticity, etc.
- viscometer measures viscosity, etc.
- hardness meter measures hardness, etc.
- a taste sensor is configured to allow tastants to be received by a plurality of lipid polymer membranes that mimic the biological membranes of taste cells on the tongue.
- Each of the plurality of lipid macromolecules reacts with tastants such as bitter, sweet, salty, sour, umami, astringent, and pungent to generate a potential difference with the electrode.
- the detected potential difference is converted into item evaluation values IV such as bitterness, sweetness, saltiness, sourness, umami, astringency, and pungency. Since the taste sensor can simulate the potential difference actually generated in the sensory cells of the tongue by the tastant itself, the detection result of the taste sensor shows a high correlation with human senses.
- the item reference value ISV refers to a numerical value that serves as the reference for the item evaluation value IV, and it is desirable to use the item evaluation value IV indicated by the reference sample RSA.
- the item evaluation value IV can be the average value of the item evaluation values IV of the categories (for example, sake) to which the item (for example, a specific brand of sake) belongs.
- the reference sample RSA is determined for each food/beverage category.
- a reference sample RSA is determined for each category of beverages and foods, such as Japanese sake, wine, beer, coffee, black tea, croquette, pork cutlet, and udon broth. Categories may be similar beverage groups, similar food groups.
- the reference sample RSA that serves as the reference for the item evaluation value IV of the item "Brand A black tea” and the item "Brand B oolong tea” is replaced with the reference sample RSA of the category "tea groups such as black tea, oolong tea, and green tea”. may be
- the reference sample RSA consists of a standard composition that reliably reproduces the item reference value (eg, 0.0).
- standard compositions include, for example, glucose, fructose, and sucrose for sweetness.
- Saltiness includes potassium chloride, potassium bromide, sodium chloride, and the like.
- L(+)-tartaric acid, citric acid, acetic acid and the like can be mentioned.
- umami sodium L-glutamate, sodium inosinate, sodium guanylate, sodium succinate and the like can be mentioned.
- bitterness quinine hydrochloride, isoalpha acid, L-phenylalanine, L-tryptophan and the like can be mentioned. Tannic acid, chlorogenic acid, caffeic acid, gallic acid, epigallocatechin, and the like can be used for astringency.
- the 100 milliliter reference sample RSA for the sake category contains 2.0 grams of glucose, 0.55 grams of starch syrup, 0.20 grams of tyrosol, 15 milliliters of ethanol, succinic acid, and succinic acid.
- a liquid obtained by appropriately mixing sodium phosphate, sodium glutamate, glycine, alanine, sodium chloride, potassium dihydrogen phosphate, and the like can be used.
- the item will be the standard for the item evaluation value IV of sake.
- the reference value ISV can be reliably reproduced.
- the reference sample RSA functions as a calibration sample.
- Measuring devices such as taste sensors are highly prone to error.
- the detected value of the potential difference at one time may differ from the detected value of the potential difference at another time. Therefore, the item evaluation value IV is obtained according to the relative value (eg, 5) of the detected potential difference (eg, 105) of the sample A with respect to the detected potential difference (eg, 100) of the reference sample RSA detected at the same time.
- the same relative value for example, 5
- FIGS. 5A and 5B illustrate data stored in the beverage item evaluation value storage unit 1010 and the food item evaluation value storage unit 1020, respectively.
- FIG. 5A shows, for example, the item evaluation value IV associated with the item "white wine of a specific brand".
- the compatibility between the beverage item “specific brand white wine” and the food category “meat dishes” to be paired we evaluated “bitterness / richness”, “sourness”, and “richness”. Items are selected.
- FIG. 5B shows the item evaluation value IV associated with, for example, the item "grilled pork loin with ginger”.
- the evaluation items “Astringent / Rich”, “Sour”, and “Rich” were selected. be done.
- 6A and 6B illustrate different data stored in the beverage item evaluation value storage unit 1010 and the food item evaluation value storage unit 1020, respectively.
- FIG. 6A shows the item evaluation value IV associated with the item "specific brand of beer", for example.
- “bitterness / richness”, “sourness / sharpness”, “salty / strength” is selected as an evaluation item.
- FIG. 6B shows the item evaluation value IV associated with, for example, the item “Zhasai”.
- the evaluation items “bitterness / richness”, “sourness / sharpness”, and “salty / strength” were selected. be.
- the compatibility pattern storage unit 1025 stores the first to fourth compatibility patterns PT1 to PT4 illustrated in FIG.
- the 1st to 4th compatibility patterns PT1 to PT4 indicate specific correspondence relationships of the item evaluation values IV of beverages and foods that are considered to be compatible.
- the compatibility patterns PT1 to PT4 have different correspondence relationships as shown in FIG.
- All the item evaluation values IV of the three evaluation items are the same or almost the same for beverages and food.
- the item evaluation value IV of the three evaluation items is well-balanced in that the strength of taste is consistent, the strength of smell is consistent, and the strength of texture is consistent. It can be determined that the combination of the beverage and the food has good compatibility because of the corresponding relationship. This is called a “harmonizing” affinity pattern.
- the item evaluation values IV of the three evaluation items are not as high as the first compatibility pattern PT1, the correspondence is similar between beverages and food.
- the strength of taste is similar, the strength of smell is similar, and the strength of texture is consistent. It can be determined that the combination of the beverage and the food has good compatibility in that the corresponding relationship is obtained.
- the item evaluation value IV of two evaluation items out of the item evaluation values IV of the three evaluation items match or almost match, and the item evaluation value IV of the remaining one evaluation item has a large deviation. It can be determined that the beverage and the food are a good combination because the beverage and the food have a corresponding relationship in which the other complements the taste, smell, and texture that the other does not have. An evaluation item with a large deviation (for example, “sharpness”) has a more attractive flavor.
- the item evaluation value IV of one of the three evaluation items matches or nearly matches, and the item evaluation value IV of the remaining two evaluation items has a large deviation.
- the item evaluation value IV of one evaluation item eg, "sharp”
- the item evaluation value IV of the other one evaluation item eg, "rich”
- Food is getting bigger. It can be determined that the combination of the beverage and the food is well-matched in that the beverage and the food have a corresponding relationship that complements each other in taste, smell, and texture that do not exist in each other.
- the reception unit 1030 receives requests for presentation of information on combinations of beverages and foods that are compatible with each other.
- both beverage and food categories eg, "white wine", “meat dish” may be specified to request items from both categories that have a good combination of beverage and food.
- the presentation request does not matter what the user wants.
- the presentation may be requested intentionally by the user, or may be a recommendation by someone else, for example, the administrator of the home page.
- the user designates the beverage item "white wine of a specific brand" on the screen of the display device 17 of the user-side terminal 120, designates the category “meat dishes” to be paired, and presents information.
- the categories to be paired may be “meat dishes”, “meat dishes served at a specific store”, “dishes served at a specific store”, and "food (general)”.
- Determining unit 1040 determines the item evaluation value IV of the combination of beverage (e.g., “specific brand white wine”) and food (e.g., “meat dish”) corresponding to the presentation request received by receiving unit 1030 as the beverage item evaluation value.
- beverage e.g., “specific brand white wine”
- food e.g., “meat dish”
- Correspondence relationship between item evaluation values of beverages (for example, beverage “specific brand white wine”) and foods (for example, “pork loin grilled with ginger”) extracted from storage unit 1010 and food item evaluation value storage unit 1020 matches a specific correspondence relationship (for example, first compatibility pattern PT1) that is regarded as good compatibility, it is determined that the beverage and food are a combination of good compatibility.
- first compatibility pattern PT1 for example, first compatibility pattern PT1
- FIG. 1040 Assume that there is a request for presentation of information on "meat dish” that matches "white wine of a specific brand”.
- FIG. 8 shows that the correspondence relationship between the item evaluation value IV of “specific brand white wine” shown in FIG. 5A and the item evaluation value IV of “pork loin with ginger” shown in FIG. 10 shows a process of determining whether or not the corresponding relationship shown is matched.
- the first compatibility pattern PT1 is extracted from the compatibility pattern storage unit 1025. Then, the correspondence relationship between the item evaluation value IV of “specific brand white wine” shown in FIG. 5A and the item evaluation value IV of “pork loin with ginger” shown in FIG. It is determined whether or not there is a match with the correspondence relationship.
- the presentation unit 1050 presents information on the beverage and the food (for example, the item “specific white wine” and the item “grilled pork loin with ginger”) determined to be a good combination according to the determination result of the determination unit 1040. Present.
- FIG. 9 exemplifies a beverage/food compatibility information presentation screen 510 displayed on the display device 17 of the user-side terminal 120 .
- the presentation unit 1050 superimposes and displays the beverage item evaluation value IV and the food item evaluation value IV on the radar chart of each evaluation item of “bitterness/richness”, “sourness”, and “richness”.
- the display device 17 of the user terminal 120 displays information that "pork loin grilled with ginger” is a good combination with "white wine of a specific brand”.
- the item evaluation value IV of the beverage “white wine of a specific brand” and the food "Ginger grilled pork loin”
- the item evaluation value IV is superimposed and displayed.
- the information that "a specific brand of white wine” and “grilled pork loin with ginger” are well-balanced and "harmonious” in the item evaluation value IV of the three evaluation items may also be displayed.
- the user can obtain not only the name of the product name and the name of the provided dish (name of the provided beverage) that are compatible with each other, but also the basis for determining that the combination is compatible. For example, based on the information shown on the beverage/food compatibility information presentation screen 510 displayed on the user-side terminal 120 configured by a mobile device such as a smartphone or tablet in a restaurant, even if the person is not an expert on marriage, can order beverages and food (dishes) with confidence.
- FIG. 10 exemplifies a beverage/food compatibility information presentation screen 510 displayed on the display device 17 of the user-side terminal 120 .
- the presenting unit 1050 displays information about the beverage and the food that are determined to be a good combination for each of the plurality of compatibility patterns, for example, the first compatibility pattern PT1 and the fourth compatibility pattern PT4, such as “a specific brand of white wine”. Information about “pork loin grilled with ginger”, information about "a specific brand of white wine” and "salad chicken” are presented.
- a fourth compatibility pattern PT4 is taken out from the compatibility pattern storage unit 1025.
- the correspondence relationship between the item evaluation value IV of the item "specific brand white wine” and the item evaluation value IV of the item “salad chicken” shown in FIG. It is determined whether there is
- the correspondence relationship between the item evaluation value IV of the item “specific brand white wine” and the item evaluation value IV of the item “salad chicken” is the three evaluation items “astringent/rich”, “sour”, and “rich”. Of the evaluation values IV, the item evaluation value IV of one evaluation item “bitter/rich” matches or nearly matches, and the deviation of the item evaluation values IV of the remaining two evaluation items “sharp” and "rich” big. Therefore, the correspondence relationship between the item evaluation value IV of the item “specific brand white wine” and the item evaluation value IV of the item “salad chicken” is determined to be the specific correspondence relationship indicated by the fourth compatibility pattern PT4.
- the item ⁇ white wine of a specific brand'' and the item ⁇ salad chicken'' are judged to be a good combination of beverage and food in that they have a corresponding relationship that complements each other's tastes that do not exist in each other. .
- the display device 17 of the user-side terminal 120 displays, as shown in FIG.
- Information about "brand white wine” and “salad chicken” is displayed.
- Information that "salad chicken” is a good combination for "specific white wine” is displayed, and each evaluation item of "astringency / richness", “acidity”, and “rich” is displayed.
- the item evaluation value IV of the beverage “white wine of a particular brand” and the item evaluation value IV of the food “salad chicken” are superimposed and displayed.
- the information that "a specific brand of white wine” and “salad chicken” complement each other's unique tastes may also be displayed.
- FIG. 12 exemplifies a beverage/food compatibility information presentation screen 510 displayed on the display device 17 of the user-side terminal 120 .
- the presentation unit 1050 shows an example of presenting information on a plurality of, for example, three combinations of beverages and foods that are compatible with each other, for example, the third compatibility pattern PT3.
- FIGS. 13A, 13B, and 13C For example, a case where there is a request to present information on "appetizers" that matches "a specific brand of beer” and the third compatibility pattern PT3 is applied will be described using FIGS. 13A, 13B, and 13C.
- 13A shows that the correspondence relationship between the item evaluation value IV of the item "specific brand of beer” shown in FIG. 6A and the item evaluation value IV of the item "Zhasai” shown in FIG. It shows the process of determining whether or not they match.
- the third compatibility pattern PT3 is taken out from the compatibility pattern storage unit 1025. Then, the correspondence relationship between the item evaluation value IV of the item “specific brand of beer” shown in FIG. 6A and the item evaluation value IV of the item “Zhasai” shown in FIG. It is determined whether or not they match.
- the correspondence relationship between the item evaluation value IV of the item "beer of a specific brand” and the item evaluation value IV of the item “Zhasai” is the three evaluation items “bitterness/richness”, “sourness/sharpness”, and “saltyness/strength". Of the item evaluation value IV, two evaluation items “bitterness / richness” and “salty / richness” match or almost match, and the remaining one evaluation item “sourness / sharpness” item The deviation of the evaluation value IV is large.
- the correspondence relationship between the item evaluation value IV of the item "specific brand of beer” and the item evaluation value IV of the item "Zhasai” is determined to be the specific correspondence relationship indicated by the third compatibility pattern PT3.
- the item ⁇ beer of a specific brand'' and the item ⁇ Zhasai'' have a corresponding relationship of flavor that complements the taste ⁇ sourness and sharpness'' that the other does not have, and makes the ⁇ sourness and sharpness'' stand out. and food are judged to be a good combination.
- the third compatibility pattern PT3 is taken out from the compatibility pattern storage unit 1025. Then, it is determined whether or not the correspondence relationship between the item evaluation value IV of the item "beer of a specific brand" and the item evaluation value IV of the item "edamame" matches the specific correspondence relationship indicated by the third compatibility pattern PT3. be done.
- the correspondence relationship between the item evaluation value IV of the item "specific brand of beer” and the item evaluation value IV of the item “edamame” is the three evaluation items “bitterness/richness”, “sourness/sharpness”, and “saltyness/strength".
- the item evaluation value IV two evaluation items “bitterness / richness” and “sourness / sharpness” match or almost match, and the remaining one evaluation item “saltiness / richness” item The deviation of the evaluation value IV is large. Therefore, the correspondence between the item evaluation value IV of the item "specific brand of beer” and the item evaluation value IV of the item "edamame” is determined to be the specific correspondence indicated by the third compatibility pattern PT3.
- the item ⁇ specific brand beer'' and the item ⁇ edamame'' have a corresponding relationship in flavor that complements the taste ⁇ salty / richness'' that is not found in one, and makes the ⁇ salty / richness'' stand out. , is determined to be a good combination of beverage and food.
- the correspondence relationship between the item evaluation value IV of the item “beer of a specific brand” and the item evaluation value IV of the item “Yakitori” is the correspondence relationship indicated by the third compatibility pattern PT3. It shows the process of determining whether or not they match.
- the third compatibility pattern PT3 is taken out from the compatibility pattern storage unit 1025. Then, it is determined whether or not the correspondence relationship between the item evaluation value IV of the item "beer of a specific brand" and the item evaluation value IV of the item "Yakitori" matches the specific correspondence relationship indicated by the third compatibility pattern PT3. be done.
- the correspondence relationship between the item evaluation value IV of the item "beer of a specific brand” and the item evaluation value IV of the item "grilled chicken” is the three evaluation items “bitterness/richness”, “sourness/sharpness”, and “saltyness/strength”.
- the item evaluation value IV of two evaluation items “sour/sharpness” and “salty/darkness” match or almost match, and the item evaluation value IV of the remaining one evaluation item “bitterness/richness”
- the item ⁇ beer of a specific brand'' and the item ⁇ yakitori'' have a corresponding relationship of flavor that complements the taste ⁇ bitterness and richness'' that the other does not have and enhances the ⁇ bitterness and richness''. and food are judged to be a good combination.
- the display device 17 of the user-side terminal 120 displays information about "a specific brand of beer” and “zha cai” as shown in FIG. Information on “specific brand of beer” and “edamame” and information on “specific brand of beer” and “yakitori” are displayed.
- FIG. 14 is a block diagram illustrating the functional configuration of the beverage/food compatibility information presentation device of the second embodiment.
- the functional configuration illustrated in FIG. 14 is provided by the server 200, the administrator-side terminal 100, and the user-side terminal 120.
- the beverage/food compatibility information presentation device includes a beverage item evaluation value storage unit 1010, a food item evaluation value storage unit 1020, a compatibility pattern storage unit 1025, a beverage/food combination item evaluation value storage unit 2010, and a reception unit 1030. , and a presentation unit 1050 .
- the beverage item evaluation value storage unit 1010, the food item evaluation value storage unit 1020, the compatibility pattern storage unit 1025, and the beverage/food combination item evaluation value storage unit 2010 are configured as a database, and the server 200 has them.
- the beverage item evaluation value storage unit 1010, the food item evaluation value storage unit 1020, the compatibility pattern storage unit 1025, and the beverage/food combination item evaluation value storage unit 2010 may be configured as separate databases, respectively, and integrated. It may be configured with a database.
- the corresponding relationship between the beverage and food item evaluation value IV stored in the beverage item evaluation value storage unit 1010 and the food item evaluation value storage unit 1020 is considered to be compatible.
- Item evaluation values IV of specific combinations of beverages and foods that match the specific correspondence relationship are stored.
- the specific correspondence is the first to fourth compatibility patterns PT1 to PT4 stored in the compatibility pattern storage unit 1025.
- Data of the item evaluation value IV of a specific combination of beverages and foods that match the specific correspondence shown by is stored.
- Data of food item evaluation value IV is stored in the beverage/food combination item evaluation value storage unit 2010 .
- the correspondence relationship between the item evaluation values IV of beverages and foodstuffs matches the specific correspondence relationship indicated by the third compatibility pattern PT3, which is said to have good compatibility.
- Data of the item evaluation value IV of a specific combination of beverage and food is stored in the beverage/food combination item evaluation value storage unit 2010 .
- the correspondence relationship of the item evaluation value IV of the beverage and the food item matches the specific correspondence relationship indicated by the second compatibility pattern PT2 that is considered to be compatible.
- the data may be stored in the beverage/food combination item evaluation value storage unit 2010 .
- the reception unit 1030 receives requests for presentation of information on combinations of beverages and foods that are compatible with each other.
- the presentation unit 1050 extracts the item evaluation value IV of the combination of beverages and foods according to the presentation request received by the reception unit 1030 from the beverage/food combination item evaluation value storage unit 2010, and stores information about the extracted beverages and foods. Present.
- the beverage/food combination item evaluation value storage unit 2010 when there is a request for presentation of information on "meat dish” that matches "white wine of a specific brand", the beverage/food combination item evaluation value storage unit 2010 , and, as shown in FIG. 9, on the display screen of the display device 17 of the user terminal 120, information about the item “white wine of a particular brand” and the item “grilled pork loin with ginger” is presented. do.
- the beverage/food combination item evaluation value storage unit 2010 responds. After extracting the data, as shown in FIG. 10, the display screen of the display device 17 of the user terminal 120 displays information about "a specific brand of white wine” and “grilled pork loin with ginger” and "a specific brand of white wine”. Brand White Wine” and “Salad Chicken” are presented.
- the display screen of the display device 17 of the user-side terminal 120 displays information on "a specific brand of beer” and “zasai” and information on a "specific brand of beer” and “edamame”. and information about "a specific brand of beer” and "yakitori”.
- taste has been mainly described as an example, similar information can be similarly presented (displayed) on the display screen of the display device 17 of the user-side terminal 120 for smell and taste.
- Information on the combination of dishes and seasonings that are compatible can be similarly presented (displayed) on the display screen 510 of the display device 17 of the user-side terminal 120 .
- FIG. 15 shows a display screen 510 of the display device 17 of the user-side terminal 120 indicating that the seasonings are suitable for cooking when there is a request to present information on seasonings suitable for cooking in the same manner as described in the first embodiment.
- An example of presenting information about the determined item "grilled fish (saury grilled with salt)” and the item “citrus juice (sudachi juice)” is shown.
- the food item evaluation value IV and seasoning item evaluation value IV are retrieved from the evaluation value storage unit (not shown).
- the correspondence between the item evaluation value IV of the item "grilled fish (saury grilled with salt)” and the item evaluation value IV of the item “citrus juice (sudachi juice)” is determined to be the specific correspondence indicated by the third compatibility pattern PT3. .
- the item “grilled fish (saury grilled with salt)” and the item “citrus fruit juice (sudachi juice)” have a corresponding relationship in which the "sourness” that the other does not have is complemented by the other to complement the "sourness”. and the seasoning are determined to be a good combination.
- the display screen 510 of the display device 17 of the user-side terminal 120 indicates that "citrus juice (sudachi juice)" is compatible with “grilled fish (saury grilled with salt)” as shown in FIG. Information that it is a good combination is displayed, and the item evaluation value IV and The item evaluation value IV of the seasoning “citrus juice (sudachi juice)” is displayed superimposed. Also, the combination of “grilled fish (saury grilled with salt)” and “citrus juice (sudachi juice)” has a “sourness” that one (“grilled fish (saury grilled with salt)”) does not have, and the other (“citrus juice (sudachi juice)”).
- Information that it is a pattern that complements and enhances "sourness” may also be displayed.
- information such as "The taste is highly satisfying even without adding salty seasoning due to the sourness. It is effective in reducing salt intake.”
- the item may be further subdivided into “sudachi juice”, “yuzu ponzu”, and so on.
- Information on each item of citrus fruit juice that is compatible with "grilled fish (saury)" such as “sudachi juice” and “yuzu ponzu” may be presented by giving an order of compatibility.
- the display screen 510 of the display device 17 of the user-side terminal 120 displays the item "fried chicken” that is determined to be compatible. and an example of presenting information about the item “lemon juice”.
- the food item evaluation value IV and seasoning item evaluation value IV are retrieved from the evaluation value storage unit (not shown).
- the correspondence relationship between the item evaluation value IV of the cooking item “fried chicken” and the item evaluation value IV of the seasoning item “lemon juice” is the relationship between the three evaluation items “bitterness/richness,” “sourness,” and “richness.” Of the item evaluation values IV, the item evaluation value IV of one evaluation item “bitter/rich” matches or nearly matches, and the deviation of the item evaluation value IV of the remaining two evaluation items “sour” and “rich” is large. Therefore, the correspondence relationship between the item evaluation value IV of the item “fried chicken” and the item evaluation value IV of the item “lemon juice” is determined to be the specific correspondence relationship indicated by the fourth phase pattern PT4. As a result, the item "fried chicken” and the item “lemon juice” are determined to be a combination of good compatibility between the dish and the seasoning in that they have a corresponding relationship that complements each other's tastes that do not exist in each other.
- the display screen 510 of the display device 17 of the user-side terminal 120 displays information that "fried chicken” and "lemon juice” are a good combination, as shown in FIG. Along with being displayed, on the radar chart of each evaluation item of "bitterness / richness”, “sourness”, and “rich”, the item evaluation value IV of the dish “fried chicken” and the item evaluation value of the seasoning "lemon juice” IV is superimposed. In addition, information may also be displayed that the combination of "fried chicken” and “lemon juice” is a pattern in which the "sourness” of the seasoning and the "richness” of the fried chicken complement each other, and the taste is unified. . In addition, information indicating that a combination of dishes and seasonings is expected to reduce salt intake may also be displayed.
- Information on the combination of seasonings that are compatible with each other can also be similarly presented (displayed) on the display screen 510 of the display device 17 of the user-side terminal 120 .
- FIG. 17 shows that when there is a request for presentation of information on other seasonings that match the seasoning, the display screen of the display device 17 of the user-side terminal 120 displays the item "dashi soy sauce” determined to be compatible with the item. It shows an example of presenting information about "Citrus".
- the seasoning item evaluation value IV is retrieved from the evaluation value storage unit (not shown).
- the correspondence relationship between the item evaluation value IV of the seasoning item “dashi soy sauce” and the item evaluation value IV of the seasoning item “citrus fruits” is based on the three evaluation items “bitterness/richness,” “sourness,” and “richness.” Of the item evaluation values IV, the item evaluation value IV of one evaluation item “bitter/rich” matches or nearly matches, and the deviation of the item evaluation value IV of the remaining two evaluation items “sour” and “rich” is large. Therefore, the correspondence relationship between the item evaluation value IV of the item “dashi soy sauce” and the item evaluation value IV of the item “citrus fruits” is determined to be the specific correspondence relationship indicated by the fourth compatibility pattern PT4. As a result, the item “dashi soy sauce” and the item “citrus fruits” are determined to be a combination of well-matched seasonings in that they have a corresponding relationship in which the tastes that do not exist in each other complement each other.
- the display screen 510 of the display device 17 of the user-side terminal 120 displays information that "citrus fruits" is a good combination for "dashi soy sauce” as shown in FIG.
- the item evaluation value IV of the seasoning "dashi soy sauce” and the item evaluation value IV of the seasoning "citrus fruits” are displayed on the radar chart of each evaluation item of "bitterness / richness", “sourness”, and “rich”. are superimposed.
- information may also be displayed that the combination of "dashi soy sauce” and “citrus fruits” is a pattern in which the "sourness” of citrus fruits and the "richness” of dashi soy sauce complement each other and the taste is unified.
- the information that the example of cooking that combines dashi soy sauce and citrus fruit is ponzu may be displayed together.
- FIG. 18 shows that when there is a request for presentation of information on other seasonings that match the seasoning, the display screen 510 of the display device 17 of the user-side terminal 120 displays the item "Dashi (dried bonito, An example of presenting information on dried sardines” and an item “miso” is shown.
- the seasoning item evaluation value IV is retrieved from the evaluation value storage unit (not shown).
- the correspondence relationship between the item evaluation value IV of the seasoning item "dashi (dried bonito flakes, dried sardines)" and the item evaluation value IV of the seasoning item “miso” is based on the three evaluation items “bitterness/richness”, “sourness”, and " All of the item evaluation values IV of "rich” are similar to each other. Therefore, it is determined that the correspondence relationship between the item evaluation value IV of the item “dashi (dried bonito flakes/dried sardines)" and the item evaluation value IV of the item “miso” is the specific correspondence relationship indicated by the second compatibility pattern PT2. As a result, the item “dashi (dried bonito flakes, dried sardines)" and the item “miso” have a corresponding relationship in which the item evaluation value IV is close but well-balanced. can judge.
- the display screen 510 of the display device 17 of the user-side terminal 120 indicates that "miso” is a good combination for "dashi (dried bonito and dried sardines)" as shown in FIG. is displayed, and the item evaluation value IV and the seasoning " The item evaluation value IV of "Miso” is displayed superimposed. Information may also be displayed that the combination of “dashi (dried bonito, dried sardines)" and “miso” has a pattern in which the item evaluation values IV of the three evaluation items are similar to each other, resulting in a synergistic deepening of the taste. . In addition, the information that the cooking example combining dashi (dried bonito, dried sardines) and miso is miso soup may be displayed together.
- FIG. 19 shows that when there is a request for presentation of information on other seasonings that match the seasoning, the display screen 510 of the display device 17 of the user-side terminal 120 displays the item "pork bone ramen soup" determined to be compatible with the seasoning. ” shows an example of presenting information on the item “miso”.
- the seasoning item evaluation value IV is retrieved from the evaluation value storage unit (not shown).
- the correspondence relationship between the item evaluation value IV of the seasoning item “pork bone ramen soup” and the item evaluation value IV of the seasoning item “miso” is based on the three evaluation items “bitterness/richness”, “sourness”, and “rich taste”. , two of the item evaluation values IV for the evaluation items “bitterness/richness” and “sourness” match or nearly match, and the item evaluation value for the remaining one evaluation item “rich” Deviation of IV is large. Therefore, the correspondence relationship between the item evaluation value IV of the item “pork bone ramen soup” and the item evaluation value IV of the item “miso” is determined to be the specific correspondence relationship indicated by the third compatibility pattern PT3.
- the item “pork bone ramen soup” and the item “miso” are seasonings that are compatible in that they have a corresponding relationship in which the other complements the "rich” flavor that is not found in one and complements the "rich”. It can be determined that it is a combination of
- the display screen 510 of the display device 17 of the user-side terminal 120 displays information that "pork bone ramen soup” and “miso” are a good combination, as shown in FIG. is displayed, and on the radar chart of each evaluation item of "bitterness/richness”, “sourness”, and “richness”, the item evaluation value IV of the dish “pork bone ramen soup” and the item of the seasoning "miso” are displayed. Evaluation value IV is superimposed and displayed.
- the combination of “pork bone ramen soup” and “miso” is a pattern in which one (“pork bone ramen soup”) does not have a “rich” flavor, and the other (“miso”) complements the “rich” flavor.
- Information that is may also be displayed together.
- Figures 20A, 20B, and 20C each show patterns of well-matched combinations of food constituent materials.
- FIG. 20A shows a contrasting compatibility pattern PT11 in which the physical properties of food constituent materials are contrasting.
- FIG. 20B shows a synchronous compatibility pattern PT12 in which the physical properties of food constituent materials are similar.
- FIG. 20C shows a composite compatibility pattern PT13 in which food constituent materials have various physical properties.
- the complex-type compatibility pattern PT13 combines the elements of the contrast-type compatibility pattern PT11 and the elements of the synchronized-type compatibility pattern PT12.
- Physical properties that express texture are hardness (soft/hard), viscosity (viscosity: smooth/mushy), elasticity (elasticity: weak/strong), roughness (smooth/rough), and crispiness (weak/strong).
- At least three or more evaluation items including hardness, viscosity, and elasticity are used to determine the combination of food constituent materials that are compatible with each other.
- the axes of evaluation items other than "hardness”, “viscosity”, and “elasticity” are physical property values representing taste such as sound, moisture content, and friction characteristics. can be used.
- the data of the contrast type compatibility pattern PT11, the synchronized type compatibility pattern PT12, and the composite type compatibility pattern PT13 are stored in the compatibility pattern storage section (not shown).
- the contrast type compatibility pattern PT11, the synchronized type compatibility pattern PT12, and the complex type compatibility pattern PT13 each indicate a specific correspondence relationship of the evaluation values IV of the food constituent materials considered to be compatible.
- the solid line shows the line connecting the evaluation values IV of each evaluation item “hardness”, “viscosity”, and “elasticity” of one food constituent material, and the other
- a line connecting evaluation values IV of each evaluation item "hardness”, “viscosity”, and “elasticity” of food constituent materials is indicated by a dashed line.
- the evaluation values IV of two evaluation items match or almost match, and the remaining is a correspondence relationship in which the deviation of the evaluation value IV of one evaluation item (for example, “hardness”) is large. It can be determined that the combination of food constituent materials is compatible in that one food constituent material has a texture that the other food constituent material does not have, and a contrasting texture can be obtained.
- ⁇ Hard materials are compatible with each other.
- the combination of cookie dough and nuts is a good combination.
- ⁇ Highly sticky materials are compatible with each other.
- the combination of natto and okra is a good combination.
- a hamburger Take hamburgers as an example.
- a hamburger consists of buns with a soft texture, lettuce with a crunchy texture, tomatoes with a juicy texture, cheese with a chewy texture, and patties with a texture that is elastic and loose.
- a hamburger is a combination of ingredients having various textures, and is a well-combined food constituent material corresponding to the complex compatibility pattern PT13.
- Apple pie is made up of crispy pie crust, crunchy apple compote, and smooth custard. Apple pie is a combination of ingredients having various textures, and is a well-combined food constituent material corresponding to the composite compatibility pattern PT13.
- information on the combination of compatible food constituent materials can also be presented (displayed) on the display screen 510 of the display device 17 of the user-side terminal 120 .
- FIG. 21 shows that when there is a request for presentation of information on other food ingredients that match the food ingredients, the item "fried egg” determined to be compatible is displayed on the display screen 510 of the display device 17 of the user-side terminal 120. and an example of presenting information about the item “crispy bacon”.
- the item evaluation value IV of the food constituent material is retrieved from the evaluation value storage unit (not shown).
- the correspondence relationship between the item evaluation value IV of the food component item “fried egg” and the item evaluation value IV of the food component item “crispy bacon” is obtained from the three evaluation items “hardness,” “viscosity,” and “elasticity.”
- the evaluation value IV of two evaluation items (“viscosity” and “elasticity”) out of the evaluation value IV matches or almost matches, and the deviation of the evaluation value IV of the remaining one evaluation item (“hardness”) is It has a great correspondence. Therefore, the correspondence relationship between the item evaluation value IV of the item "fried egg” and the item evaluation value IV of the item “crispy bacon” is determined to be the specific correspondence relationship indicated by the contrast type compatibility pattern PT11.
- the item ⁇ fried egg'' and the item ⁇ crispy bacon'' are compatible in that one food ingredient has a texture that the other food ingredient does not have, and a contrasting texture (soft/hard) can be obtained. can be determined to be a good combination of food constituent materials.
- the display screen 510 of the display device 17 of the user-side terminal 120 displays the item " It shows an example of presenting information about "natto” and an item "okra”.
- the item evaluation value IV of the food constituent material is retrieved from the evaluation value storage unit (not shown).
- the correspondence between the item evaluation value IV of the food constituent material item “natto” and the item evaluation value IV of the food constituent material item “okra” is evaluated by the three evaluation items “hardness”, “viscosity”, and “elasticity”.
- the correspondence relationship is such that the evaluation values IV of the values IV all match or substantially match. It is a correspondence relationship in which the "viscosity” is high and the stickiness is tuned at a high level.
- the item “natto” and the item “okra” are a combination of food components that are compatible in that the texture of each food component is similar and a synchronized texture (sticky texture) can be obtained. can be determined.
- the display screen 510 of the display device 17 of the user-side terminal 120 displays information indicating that "natto” and "okra” are a good combination, as shown in FIG.
- the radar chart of each evaluation item including "hardness”, “viscosity”, and “elasticity”
- the item evaluation value IV of the food constituent material "natto” and the item evaluation value IV of the food constituent material "okra” It is displayed overlaid.
- Information that the combination of "natto” and “okra” has similar textures and is a pattern that provides a synchronized texture (strongly sticky texture) may also be displayed.
- information on a cooking example for example, "Okra natto" combining the item "natto” and the item “okra” may be displayed together.
- the display screen 510 of the display device 17 of the user-side terminal 120 displays the food constituent materials "buns", “lettuce”, “ Tomatoes”, “cheese”, and “pate” are food constituent materials that are compatible with each other. PT13) and the information that the cooking example is, for example, "hamburger" can be displayed.
- compatibility of food constituent materials using the compatibility pattern has been described as an example, but the compatibility of food constituent materials may be determined by principal component analysis of many physical property values of the food constituent materials.
- FIG. 23 is a graph consisting of two evaluation axes, with the physical property value of "soft/hard” on the horizontal axis and the physical property value of "smooth/mushy” on the vertical axis.
- FIG. 23 shows a scatter diagram in which each evaluation value of “soft/hard” and “smooth/mushy” for each item of food constituent materials is plotted at coordinate positions on the evaluation axis.
- the closer the coordinate point PR1 plotted on the scatter diagram of FIG. it is determined that food constituent materials belonging to Group A1 that are “mushy and soft” are compatible with each other. In addition, it is determined that the food constituent materials belonging to group B1 "mushy and hard” are compatible with each other. In addition, it is determined that the food constituent materials belonging to group C1 that are “soft and soft” are compatible with each other. Food constituent materials belonging to group D1 of "soft and hard” are judged to be compatible with each other.
- FIG. 24 illustrates correspondence relationships between various volatile aroma components and odor qualities.
- the volatile odor component “acetaldehyde” contributes to the odor qualities of "ether, flower, fruit, green apple, sweet”.
- compatibility determination targets for example, beverages and foods
- compatibility determination targets for example, beverages and foods
- FIG. 25 shows the number of common volatile compounds in sake, red wine, white wine, beer, cognac, gin and Iyokan peel.
- White wine and beer have a high common volatile compound of 39 compared to other categories of sake (sake, red wine, cognac, gin), and are said to be more compatible with Iyokan peel than other categories of sake. can judge.
- FIG. 26 is a graph consisting of two evaluation axes, with the horizontal axis representing the evaluation value of "calm/glamorous" and the vertical axis representing the evaluation value of "floral/fruity”.
- FIG. 26 shows a scatter diagram in which the evaluation values of “mild/gorgeous” and “floral/fruity” for each item, such as beverages and foods, are plotted at coordinate positions on the evaluation axis.
- a range from the maximum permissible value to the minimum permissible value of the odor evaluation value IV is set as a standard odor range SZ, and the evaluation value IV of the compatibility determination target (for example, beverage and food) is within the standard odor range SZ. If so, it may be determined that the compatibility is good.
- FIG. 27 shows the evaluation value IV for each odor evaluation item (evaluation item A3, evaluation item B3, evaluation item C3, evaluation item D3, evaluation item E3) in a radar chart.
- Evaluation items A3, B3, C3, D3, and E3 can be sulfur-based, hydrocarbon-based, aromatic-based, ester-based, and aldehyde-based odor components, respectively, as shown in FIG. 4B.
- each of the evaluation items A3, B3, C3, D3, and E3 may be a volatile aroma component.
- the line connecting the evaluation values IV of the evaluation items A3, B3, C3, D3, and E3 of the beverage is indicated by a solid line
- a line connecting the evaluation values IV is indicated by a dashed-dotted line.
- a standard odor range SZ is set for each evaluation item A3, B3, C3, D3, and E3.
- the reference odor range SZ is a range from the minimum permissible value to the maximum permissible odor that humans perceive as a pleasant odor.
- the evaluation values IV of the beverage evaluation items A3, B3, C3, D3, and E3 are within the standard odor range SZ, and the evaluation values IV of the food evaluation items A3, B3, C3, D3, and E3 are , within the reference odor range SZ, it is determined that the odors of the beverage and the food are in a range that people feel is preferable and that the combination of the beverage and the food is compatible. The same can be applied to determination of compatibility between dishes and seasonings, determination of compatibility of seasonings, and determination of compatibility of food constituent materials.
- the compatibility between beverages and foods is diagnosed based on the aftertaste of the foods after the beverages are rinsed off.
- FIG. 28A shows the procedure of a comparative example to be contrasted with the present example, showing the procedure of measuring the aftertaste of food by the taste sensor 10.
- FIG. 28B shows the procedure of the present embodiment, and shows the procedure of measuring the aftertaste of the food by washing off the beverage with the taste sensor 10 in comparison with FIG. 28A.
- the taste sensor 10 used in the embodiment is a sensor capable of measuring the "first taste", which is the taste of the moment the food is put in the mouth, and the “aftertaste", which is the persistent taste that remains after the food is swallowed. is. "Aftertaste” is expressed by, for example, astringency, bitterness, and richness.
- a reference liquid RS is used to detect a reference potential Vr corresponding to "tasteless” by immersing the sensor portion 11 of the taste sensor 10 in liquid.
- the reference fluid RS is a fluid having a composition corresponding to human saliva, and for example, a solution obtained by mixing potassium chloride KCl and tartaric acid at a predetermined ratio is used.
- Step 1 As shown in FIG. 28A, the sensor part 11 of the taste sensor 10 is immersed in the reference liquid RS to detect the reference potential Vr.
- Step 2 Next, the sensor unit 11 is immersed in the food sample liquid SI to detect the potential Vs.
- the measured value of the taste is obtained by the following formula (1).
- Vs-Vr preliminary measured value
- Step 3 Next, the sensor section 11 is simply washed with the reference liquid RS.
- To wash simply means not to wash the sensor part 11 completely, but to wash the sensor part 11 to such an extent that the component of the food sample liquid SI remains slightly.
- the sensor unit 11 is vertically moved to wash away the food sample liquid SI attached to the sensor unit 11 with the reference liquid RS.
- Step 4 As in step 1, the sensor section 11 is immersed in the reference liquid RS to detect the reference potential Vr'.
- the measured value of aftertaste is obtained by the following formula (2).
- Step 5 Immerse the sensor part 11 in the alcohol solution AL to completely clean and refresh the sensor part 11 . Preparations for the next measurement are completed, and it is possible to shift to step 1.
- the sensor section 11 is cleaned with the beverage TSI to be subjected to the compatibility diagnosis.
- the compatibility diagnosis method of steps 10 to 60 will be described below.
- Step 10 As shown in FIG. 28B, the sensor portion 11 of the taste sensor 10 is immersed in the reference liquid RS to detect the reference potential Vr.
- Step 20 Next, the sensor unit 11 is immersed in the food sample liquid SI to detect the potential Vs.
- the measured value of the taste is obtained by the following formula (1).
- Vs-Vr preliminary measured value
- Step 30 Next, the sensor unit 11 is simply washed with the beverage TSI to be tested for compatibility.
- the sensor unit 11 is vertically moved to wash away the food sample liquid SI adhering to the sensor unit 11 with the beverage TSI to be tested for compatibility.
- Step 40 As in Step 10, the sensor section 11 is immersed in the reference liquid RS to detect the reference potential Vtr'.
- the measured value of the aftertaste of food due to washout of the beverage is obtained by the following equation (3).
- Vtr' - Vr Measurement value of the aftertaste of the food after washing away the beverage (3)
- Step 50 Immerse the sensor part 11 in the alcohol solution AL to completely clean and refresh the sensor part 11 . Preparations for the next measurement are completed, and the transition to step 10 becomes possible.
- Step 60 The compatibility between the beverage and the food is diagnosed according to the measurement value Vtr'-Vr (evaluation value IV of umami/richness) of the aftertaste of the food after washing the beverage measured as described above.
- FIG. 29A is a graph exemplifying the evaluation value of the aftertaste of sushi (tuna) after washing (hereinafter referred to as the aftertaste evaluation value after washing) IV for five brands of sake IT1, IT2, IT3, IT4, and IT5.
- the wash-off aftertaste evaluation value IV can be expressed by umami and richness. The smaller the wash-off aftertaste evaluation value IV, the more the sushi (tuna) was washed away by the sake, and the more the sake was enjoyed.
- FIG. 29B shows compatibility diagnosis results using the aftertaste evaluation value IV after washing.
- Brand IT2 sake has the lowest aftertaste evaluation value IV, and the combination of brand IT2 sake and sushi (tuna) yields a compatibility diagnosis result of ⁇ enjoying alcohol (large degree of washing off)''.
- the aftertaste evaluation value IV of brand IT1 sake is the second lowest. Intermediate degree of washing away)" is obtained as a compatibility diagnosis result.
- the aftertaste evaluation value IV of brand IT3 sake is the third largest, and the combination of brand IT3 sake and tuna is closer to "enjoying meals (less washing off)" and “enjoying sake and meals in good balance (washing off less)". Intermediate degree)" is obtained as a compatibility diagnosis result.
- Brand IT4 sake has the second largest wash-off aftertaste evaluation value IV, and the combination of brand IT4 sake and tuna is "enjoyable to eat (the degree of wash-off is small)".
- Brand IT5 sake has the highest wash-off aftertaste evaluation value IV, and the combination of brand IT5 sake and tuna yields a compatibility diagnosis result of ⁇ enjoying the meal (less washing off)''.
- FIGS. 30A and 30B are graphs exemplifying the aftertaste evaluation values IV when pizza is combined with sake, tea (green tea), and soft drink (cola), respectively.
- the aftertaste of food caused by rinsing off the beverage can be expressed as "richness, aftertaste of texture" and "aftertaste of umami".
- FIG. 30A shows the aftertaste evaluation value IV for "richness, lingering aftertaste of texture”.
- FIG. 30B shows the aftertaste evaluation value IV of the "afterglow of umami" after washing away.
- FIG. 31 shows that when there is a request for presentation of information on a drink that goes well with food, the display screen 510 of the display device 17 of the user-side terminal 120 displays the food item "pizza (margherita)" that is determined to be compatible. It shows an example of presenting information on the beverage item “Japanese sake of a specific brand IT6”. It can be seen that the "specific brand IT6 sake” is more modest than cola, but has a washing effect and is excellent in continuous eating.
- the wash-off aftertaste evaluation value IV of the food "Pizza (Margherita)" obtained by washing off the beverage "specific brand IT6 sake” is displayed.
- the wash-off aftertaste evaluation value IV of sake of a specific brand IT6 may be displayed in comparison with the wash-off aftertaste evaluation value IV of tea (green tea) and soft drink (cola). Also, information may be displayed that "specific brand IT6 sake” is more modest than cola, but has a washing-off effect and is excellent in continuous consumption.
- a radar chart R16 may also be displayed, in which the item evaluation values IV for richness, sharpness, and richness of each of the food item "pizza (margherita)" and the beverage item “specific brand IT6 sake” are superimposed.
- the combination of “pizza (margherita)” and “specific brand IT6 sake” is a pattern in which the “sharpness” of the pizza (margherita) and the “richness” of the specific brand IT6 sake complement each other, and the taste is unified.
- Information indicating that it is (fourth compatibility pattern PT4) may also be displayed.
- the number of evaluation items used to determine compatibility is arbitrary, and may be, for example, three (three axes) or six (six axes).
- FIG. 32 shows a radar chart R21 in which the item evaluation values IV of six (6 axes) evaluation items are superimposed for a specific brand IT7 sake (nigori sake) and jjigae hot pot soup, and a specific brand IT7 sake (nigori sake).
- An example of displaying together a radar chart R22 in which the item evaluation values IV of three (three axes) evaluation items are superimposed on each other is shown.
- Radar chart R21 consists of six evaluation items (6 axes): bitterness/richness, sourness/sharpness, aftertaste of umami, bitterness/ aftertaste of richness, richness/body, and umami.
- the radar chart R22 is composed of three (three-axis) evaluation items of richness, sharpness, and richness.
- the display screen 510 of the display device 17 of the user-side terminal 120 displays the food item " Information on "Jjigae Nabe Soup” and the beverage item "Specific Brand IT7 Sake (Nigorizake)" is displayed.
- a 6-axis radar chart R21 is displayed on the display screen 510 of the display device 17 of the user-side terminal 120 .
- the combination of “Jjigae Nabe Soup” and “Specific Brand IT7 Sake (Nigori Sake)” is complemented by the “sourness and sharpness” of the Jjigae Nabe Soup and the “Umami Afterglow” of the specific brand IT7 Sake (Nigori Sake).
- Information that it is a pattern that matches and tastes together may be displayed together.
- a 3-axis radar chart R22 is displayed together with a 6-axis radar chart R21.
- information that the combination of "Chige hot pot soup” and "specific brand IT7 sake (nigori sake)" is a pattern (third compatibility pattern PT3) in which the specific brand IT7 sake (nigori sake) complements the richness. may be displayed together.
- FIGS. 33 and 34 are block diagrams illustrating the functional configuration of the compatibility information presentation device of the embodiment corresponding to FIGS. 3 and 14.
- FIG. The functional configurations illustrated in FIGS. 33 and 34 are provided in the server 200, the administrator-side terminal 100, and the user-side terminal 120.
- FIG. A purchase history data storage unit 1060 is added to FIG. 3 or 14 .
- the purchase history data storage unit 1060 stores user-by-user history data indicating the items of beverages, foods, seasonings, and food ingredients that the user has purchased or received in the past in association with the user.
- FIG. 35A shows compatibility displayed on the display screen of the user-side terminal 120 of user ID 1 in response to a request to present to user ID 1 "items of side dishes that are compatible with beverages purchased in the past by user ID 1".
- 530 A of information presentation screens are illustrated.
- the user terminal 120 can be a tablet terminal attached to the shopping cart of the store STO1 (supermarket).
- the store STO1 has management authority to change the contents displayed on the compatibility information presentation screens 530A and 530B and the purchase history screen 531 shown in FIGS.
- the store STO1 can limit the items presented on the compatibility information presentation screens 530A and 530B to items that can be handled at the store STO1.
- the reception unit 1030 can acquire the user ID of the user who performed the login operation, that is, the user ID1.
- a purchase history is associated with each user ID.
- the user-by-user purchase history data UD includes a user ID item, an item IT (product name) purchased at a store or service provided at a restaurant, and a purchase quantity (purchase amount) item.
- User-specific purchase history data UD is stored in purchase history data storage unit 1060 of server 200 .
- Purchase history data storage unit 1060 also stores calorie data CD.
- the calorie data CD is data on the allowable calorie intake of the user and the calorie of the purchased or serviced product.
- the user-specific purchase history data UD stored in the purchase history data storage unit 1060 is referred to, and the items in the beer category purchased by the user ID 1 in the past are checked.
- the data in IT11 are retrieved.
- the data of the item evaluation value IV associated with the item IT11 is retrieved from the beverage item evaluation value storage unit 1010.
- FIG. A purchase history screen 531 is displayed on the display screen of the user-side terminal 120 based on the data of the item evaluation value IV associated with the retrieved item IT11.
- the beverage/food combination item evaluation value storage unit 2010 From the beverage/food combination item evaluation value storage unit 2010, the data of "prepared dishes” which is compatible with the item IT11 of "specific beer” is taken out. As side dishes compatible with the item IT11 "specific beer”, the item IT21 “kinpira burdock”, the item IT22 “boiled hijiki”, and the item IT23 "grilled chicken” are extracted as presentation candidates for the user ID1. As a result, as shown in FIG. 35A, the display screen of the display device 17 of the user terminal 120 displays the information "Today's side dish recommended for the customer is kinpira burdock of item IT21.” Radar chart information of the associated item evaluation value IV is displayed.
- the radar chart information of the item evaluation value IV associated with item IT22 is displayed.
- the radar chart information of the item evaluation value IV associated with the item IT23 is displayed.
- a recommended side dish may be presented within the user's allowable calorie intake from among ⁇ kinpira burdock'', ⁇ boiled hijiki'', and ⁇ grilled chicken''.
- the user's allowable calorie intake is a value obtained by subtracting the amount of calories actually ingested during the day from the amount of energy required per day according to the attributes of the user (for example, 2700 kcal for an adult male).
- the purchase history data storage unit 1060 stores the amount of energy required per day according to the attributes of the user and the amount of calories actually consumed during the day.
- the amount of calories actually ingested during the day can be obtained by automatic calculation by registering the meal content in association with the user's user ID.
- the calorie intake can be obtained by measuring the calorie intake using a sensor unit and a calculation unit provided in a wearable terminal, smart watch, or smart band worn by the user.
- the acquired calorie amount actually consumed during the day is sent to the purchase history data storage unit 1060 of the server 200 .
- the calorie amount for each item IT is stored in the beverage item evaluation value storage unit 1010 and the food item evaluation value storage unit 1020 in association with the item IT.
- the user's remaining allowable calorie intake per day is 500 kcal
- only the combination of "specific beer” (500 cc) and "kinpira burdock" (200 g) is less than 500 kcal, and is less than the allowable calorie intake.
- the combination of a specific beer (500 cc) and boiled hijiki (200 g) and the combination of a specific beer (500 cc) and yakitori (200 g) exceed 500 kcal, so the allowable calorie intake does not satisfy the condition of being less than If the weight (capacity) per package differs depending on the item of food, or if the weight of each package differs even for the same item of food, the calorie amount may be associated with each package of food. .
- a compatibility information presentation screen 530B on the display device 17 of the user-side terminal 120 displays, "Today's side dish recommended for the customer, considering the customer's allowable calorie intake, is item IT21. It's a kinpira burdock root.” and the radar chart information of the item evaluation value IV associated with the item IT21 is displayed.
- beverage item evaluation value storage unit 1010 beverage item evaluation value storage unit 1020 food item evaluation value storage unit 1025 compatibility pattern storage unit 1030 reception unit 1040 determination unit 1050 presentation unit 1060 purchase history data storage unit 2010 beverage/food combination item evaluation value storage unit
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Abstract
Description
図2に示すように、管理者側端末100、ユーザ側端末120及びサーバ200では、システムバス15を介してCPU(Central Processing Unit)11、ROM(Read Only Memory)12、RAM(Random Access Memory)13、ストレージ14、入力装置16、表示装置17、通信I/F18が相互に通信可能に接続されている。
CPU11は、中央演算処理ユニットであり、各種プログラムを実行したり、システムバス15に接続される各デバイスを制御したりする。すなわち、CPU11は、ROM12又はストレージ14からプログラムを読み出し、RAM13を作業領域としてプログラムを実行する。CPU11は、ROM12又はストレージ14に記録されているプログラムにしたがって、システムバス15に接続される各デバイスの制御及び各種の演算処理を行う。ROM12又はストレージ14には、CPU11が実行する制御プログラムであるBIOS(Basic Input/Output System)やOS(Operating System)や、本実施形態を実現するためのコンピュータで読み取りが可能で実行が可能なプログラム(「飲料と食品の相性情報提示プログラム」及び必要な各種データを保持している。ストレージ14は、HDD(Hard Disk Drive)又はSSD(Solid State Drive)により構成されている。
1020 食品品目評価値格納部
1025 相性パターン格納部
1030 受付部
1040 判定部
1050 提示部
1060 購買履歴データ格納部
2010 飲料・食品組み合わせ品目評価値格納部
Claims (23)
- 飲料の品目及びペアリング対象の食品のカテゴリに対応づけて、味覚、匂い、食味のうち1つまたは2以上の組合せに関して食品との相性を判定するための複数の評価項目毎の品目評価値が品目基準値に対する相対数値で格納された飲料品目評価値格納部と、
食品の品目及びペアリング対象の飲料のカテゴリに対応づけて、味覚、匂い、食味のうち1つまたは2以上の組合せに関して飲料との相性を判定するための前記複数の評価項目毎の品目評価値が品目基準値に対する相対数値で格納された食品品目評価値格納部と、
飲料と食品の相性が良い組み合わせの情報の提示要求を受け付ける受付部と、
前記受付部で受け付けた提示要求に応じた組み合わせの飲料及び食品の品目評価値をそれぞれ前記飲料品目評価値格納部及び前記食品品目評価値格納部から取り出して、取り出された飲料及び食品の品目評価値の対応関係が、相性が良いとされる特定の対応関係に一致している場合に、相性が良い組み合わせの飲料と食品であると判定する判定部と、
前記判定部によって相性が良い組み合わせである判定された飲料と食品に関する情報を提示する提示部と、
を備えた飲料と食品の相性情報提示装置。 - 前記提示部は、
前記複数の評価項目のレーダーチャート上に、飲料の品目評価値と食品の品目評価値を重ねて表示する、
請求項1に記載の飲料と食品の相性情報提示装置。 - 相性が良いとされる前記特定の対応関係が、それぞれ異なる対応関係を示す複数の相性パターンとして用意され、
前記提示部は、
前記複数の相性パターン毎に、相性が良い組み合わせである判定された飲料及び食品の品目評価値の対応関係の情報を提示する、
請求項1又は2に記載の飲料と食品の相性情報提示装置。 - 飲料の品目及びペアリング対象の食品のカテゴリに対応づけて、味覚、匂い、食味のうち1つまたは2以上の組合せに関して食品との相性を判定するための複数の評価項目毎の品目評価値が品目基準値に対する相対数値で格納された飲料品目評価値格納部と、
食品の品目及びペアリング対象の飲料のカテゴリに対応づけて、味覚、匂い、食味のうち1つまたは2以上の組合せに関して飲料との相性を判定するための前記複数の評価項目毎の品目評価値が品目基準値に対する相対数値で格納された食品品目評価値格納部と、
前記飲料品目評価値格納部及び前記食品品目評価値格納部に格納された飲料及び食品の品目評価値の対応関係が、相性が良いとされる特定の対応関係に一致している特定の組み合わせの飲料と食品の品目評価値が格納された飲料・食品組み合わせ品目評価値格納部と、
飲料と食品の相性が良い組み合わせの情報の提示要求を受け付ける受付部と、
前記受付部で受け付けた提示要求に応じた組み合わせの飲料及び食品の品目評価値を前記飲料・食品組み合わせ品目評価値格納部から取り出して、取り出された飲料と食品に関する情報を提示する提示部と、
を備えた飲料と食品の相性情報提示装置。 - 前記提示部は、
前記複数の評価項目のレーダーチャート上に、飲料の品目評価値と食品の品目評価値を重ねて表示する、
請求項4に記載の飲料と食品の相性情報提示装置。 - 相性が良いとされる前記特定の対応関係が、それぞれ異なる対応関係を示す複数の相性パターンとして用意され、
前記提示部は、
前記複数の相性パターン毎に、相性が良い組み合わせである判定された飲料及び食品の品目評価値の対応関係の情報を提示する、
請求項4又は5に記載の飲料と食品の相性情報提示装置。 - 料理の品目及びペアリング対象の調味料のカテゴリに対応づけて、味覚、匂い、食味のうち1つまたは2以上の組合せに関して調味料との相性を判定するための複数の評価項目毎の品目評価値が品目基準値に対する相対数値で格納された料理品目評価値格納部と、
調味料の品目及びペアリング対象の料理のカテゴリに対応づけて、味覚、匂い、食味のうち1つまたは2以上の組合せに関して料理との相性を判定するための前記複数の評価項目毎の品目評価値が品目基準値に対する相対数値で格納された調味料品目評価値格納部と、
料理と調味料の相性が良い組み合わせの情報の提示要求を受け付ける受付部と、
前記受付部で受け付けた提示要求に応じた組み合わせの料理及び調味料の品目評価値をそれぞれ前記料理品目評価値格納部及び前記調味料品目評価値格納部から取り出して、取り出された料理及び調味料の品目評価値の対応関係が、相性が良いとされる特定の対応関係に一致している場合に、相性が良い組み合わせの料理と調味料であると判定する判定部と、
前記判定部によって相性が良い組み合わせである判定された料理と調味料に関する情報を提示する提示部と、
を備えた料理と調味料の相性情報提示装置。 - 料理の品目及びペアリング対象の調味料のカテゴリに対応づけて、味覚、匂い、食味のうち1つまたは2以上の組合せに関して調味料との相性を判定するための複数の評価項目毎の品目評価値が品目基準値に対する相対数値で格納された料理品目評価値格納部と、
調味料の品目及びペアリング対象の料理のカテゴリに対応づけて、味覚、匂い、食味のうち1つまたは2以上の組合せに関して料理との相性を判定するための前記複数の評価項目毎の品目評価値が品目基準値に対する相対数値で格納された調味料品目評価値格納部と、
前記料理品目評価値格納部及び前記調味料品目評価値格納部に格納された料理及び調味料の品目評価値の対応関係が、相性が良いとされる特定の対応関係に一致している特定の組み合わせの料理と調味料の品目評価値が格納された料理・調味料組み合わせ品目評価値格納部と、
料理と調味料の相性が良い組み合わせの情報の提示要求を受け付ける受付部と、
前記受付部で受け付けた提示要求に応じた組み合わせの料理及び調味料の品目評価値を前記料理・調味料組み合わせ品目評価値格納部から取り出して、取り出された料理と調味料に関する情報を提示する提示部と、
を備えた料理と調味料の相性情報提示装置。 - 調味料の品目に対応づけて、味覚、匂い、食味のうち1つまたは2以上の組合せに関して他の調味料との相性を判定するための複数の評価項目毎の品目評価値が品目基準値に対する相対数値で格納された調味料品目評価値格納部と、
調味料の相性が良い組み合わせの情報の提示要求を受け付ける受付部と、
前記受付部で受け付けた提示要求に応じた組み合わせの各調味料の品目評価値をそれぞれ前記調味料品目評価値格納部から取り出して、取り出された各調味料の品目評価値の対応関係が、相性が良いとされる特定の対応関係に一致している場合に、相性が良い組み合わせの各調味料であると判定する判定部と、
前記判定部によって相性が良い組み合わせである判定された調味料に関する情報を提示する提示部と、
を備えた調味料の相性情報提示装置。 - 調味料の品目に対応づけて、味覚、匂い、食味のうち1つまたは2以上の組合せに関して他の調味料との相性を判定するための複数の評価項目毎の品目評価値が品目基準値に対する相対数値で格納された調味料品目評価値格納部と、
前記調味料品目評価値格納部に格納された各調味料の品目評価値の対応関係が、相性が良いとされる特定の対応関係に一致している特定の組み合わせの各調味料の品目評価値が格納された調味料組み合わせ品目評価値格納部と、
調味料の相性が良い組み合わせの情報の提示要求を受け付ける受付部と、
前記受付部で受け付けた提示要求に応じた組み合わせの調味料の品目評価値を前記調味料組み合わせ品目評価値格納部から取り出して、取り出された調味料に関する情報を提示する提示部と、
を備えた調味料の相性情報提示装置。 - 食品を構成する食品構成材料に対応づけて、味覚、匂い、食味のうち1つまたは2以上の組合せに関して他の食品構成材料との相性を判定するための複数の評価項目毎の評価値が食品構成材料基準値に対する相対数値で格納された食品構成材料評価値格納部と、
食品構成材料の相性が良い組み合わせの情報の提示要求を受け付ける受付部と、
前記受付部で受け付けた提示要求に応じた組み合わせの食品構成材料の評価値をそれぞれ前記食品構成材料評価値格納部から取り出して、取り出された各食品構成材料の評価値の対応関係が、相性が良いとされる特定の対応関係に一致している場合に、相性が良い組み合わせの各食品構成材料であると判定する判定部と、
前記判定部によって相性が良い組み合わせである判定された食品構成材料に関する情報を提示する提示部と、
を備えた食品構成材料の相性情報提示装置。 - 食品構成材料に対応づけて、味覚、匂い、食味のうち1つまたは2以上の組合せに関して他の食品構成材料との相性を判定するための複数の評価項目毎の評価値が食品構成材料基準値に対する相対数値で格納された食品構成材料評価値格納部と、
前記食品構成材料評価値格納部に格納された各食品構成材料の評価値の対応関係が、相性が良いとされる特定の対応関係に一致している特定の組み合わせの各食品構成材料の評価値が格納された食品構成材料組み合わせ評価値格納部と、
食品構成材料の相性が良い組み合わせの情報の提示要求を受け付ける受付部と、
前記受付部で受け付けた提示要求に応じた組み合わせの各食品構成材料の品目評価値を前記食品構成材料組み合わせ品目評価値格納部から取り出して、取り出された食品構成材料に関する情報を提示する提示部と、
を備えた食品構成材料の相性情報提示装置。 - 前記複数の評価項目は、食品構成材料の硬さ、粘性、弾性を含んでいる、
請求項11又は12に記載の食品構成材料の相性情報提示装置。 - 飲料と食品の相性を、味覚センサの検出値を用いて診断する飲料と食品の相性診断方法であって、
前記味覚センサは、センサ部を食品のサンプル液中に浸した後に、人間の唾液に相当する基準液によって前記センサ部を洗浄し、ついで前記センサ部を前記基準液に浸したときに得られる検出値に応じて食品の後味の評価値の計測が可能なセンサであり、
前記基準液によって前記センサ部を洗浄する代わりに、相性診断対象の飲料によって前記センサ部を洗浄し、ついで前記センサ部を前記基準液に浸したときに得られる検出値に応じて、飲料の洗い流しによる食品の後味の評価値を計測し、
前記飲料の洗い流しによる食品の後味の評価値に応じて、当該飲料と当該食品の相性を診断する、
飲料と食品の相性診断方法。 - ユーザに対応づけて当該ユーザが過去に購入した若しくは提供を受けた食品の品目を示すユーザ別履歴データが格納されたユーザ別履歴データ格納部を備え、
前記受付部で、前記提示要求が受け付けられると、前記提示要求に応じて前記ユーザ別履歴データ格納部に格納されたユーザ別履歴データから食品の品目が選択され、選択された食品の品目と相性の良い飲料の品目が、ユーザ側端末の表示画面に表示される、
請求項1又は4に記載の飲料と食品の相性情報提示装置。 - ユーザに対応づけて当該ユーザが過去に購入した若しくは提供を受けた飲料の品目を示すユーザ別履歴データが格納されたユーザ別履歴データ格納部を備え、
前記受付部で、前記提示要求が受け付けられると、前記提示要求に応じて前記ユーザ別履歴データ格納部に格納されたユーザ別履歴データから飲料の品目が選択され、選択された飲料の品目と相性の良い食品の品目が、ユーザ側端末の表示画面に表示される、
請求項1又は4に記載の飲料と食品の相性情報提示装置。 - ユーザに対応づけて当該ユーザが過去に購入した若しくは提供を受けた料理の品目を示すユーザ別履歴データが格納されたユーザ別履歴データ格納部を備え、
前記受付部で、前記提示要求が受け付けられると、前記提示要求に応じて前記ユーザ別履歴データ格納部に格納されたユーザ別履歴データから料理の品目が選択され、選択された料理の品目と相性の良い調味料の品目が、ユーザ側端末の表示画面に表示される、
請求項7又は8に記載の料理と調味料の相性情報提示装置。 - ユーザに対応づけて当該ユーザが過去に購入した若しくは提供を受けた調味料の品目を示すユーザ別履歴データが格納されたユーザ別履歴データ格納部を備え、
前記受付部で、前記提示要求が受け付けられると、前記提示要求に応じて前記ユーザ別履歴データ格納部に格納されたユーザ別履歴データから調味料の品目が選択され、選択された調味料の品目と相性の良い料理の品目が、ユーザ側端末の表示画面に表示される、
請求項7又は8に記載の料理と調味料の相性情報提示装置。 - ユーザに対応づけて当該ユーザが過去に購入した若しくは提供を受けた調味料の品目を示すユーザ別履歴データが格納されたユーザ別履歴データ格納部を備え、
前記受付部で、前記提示要求が受け付けられると、前記提示要求に応じて前記ユーザ別履歴データ格納部に格納されたユーザ別履歴データから調味料の品目が選択され、選択された調味料の品目と相性の良い他の調味料の品目が、ユーザ側端末の表示画面に表示される、
請求項9又は10に記載の調味料の相性情報提示装置。 - ユーザに対応づけて当該ユーザが過去に購入した若しくは提供を受けた食品構成材料を示すユーザ別履歴データが格納されたユーザ別履歴データ格納部を備え、
前記受付部で、前記提示要求が受け付けられると、前記提示要求に応じて前記ユーザ別履歴データ格納部に格納されたユーザ別履歴データから食品構成材料が選択され、選択された食品構成材料と相性の良い他の食品構成材料が、ユーザ側端末の表示画面に表示される、
請求項11又は12に記載の食品構成材料の相性情報提示装置。 - ユーザの許容摂取カロリーの範囲内の食品の品目がユーザ別履歴データから選択される、請求項16に記載の飲料と食品の相性情報提示装置。
- ユーザの許容摂取カロリーの範囲内の料理の品目がユーザ別履歴データから選択される、請求項18に記載の料理と調味料の相性情報提示装置。
- ユーザの許容摂取カロリーの範囲内の食品構成材料の品目がユーザ別履歴データから選択される、請求項20に記載の食品構成材料の相性情報提示装置。
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JP7038335B1 (ja) * | 2020-06-19 | 2022-03-18 | パナソニックIpマネジメント株式会社 | 情報提供方法 |
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JP2013089006A (ja) * | 2011-10-18 | 2013-05-13 | Seiko Epson Corp | 食品配置演算装置、食品配置演算方法及び食品配置演算プログラム |
JP2016009211A (ja) * | 2014-06-20 | 2016-01-18 | 東亜商事株式会社 | ユーザ嗜好に合わせたワイン自動選定システム |
JP2017130142A (ja) | 2016-01-22 | 2017-07-27 | ユーシーシー上島珈琲株式会社 | コーヒーと食品の相性分析診断方法および相性分析診断装置 |
JP2017204194A (ja) * | 2016-05-12 | 2017-11-16 | 日本放送協会 | レシピスコア提示装置、レシピスコア提示方法及びレシピスコア提示プログラム |
JP2020140242A (ja) * | 2019-02-26 | 2020-09-03 | ヤフー株式会社 | 情報処理装置、情報処理方法及び情報処理プログラム |
JP2021081158A (ja) | 2019-11-22 | 2021-05-27 | 株式会社富士通ゼネラル | 熱交換器 |
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