Food product sales system

Abstract

To reduce food loss by minimizing overproduction of food products.SOLUTION: A food product sales system 1 for selling food products is provided, the system being configured to send a notification to a producer terminal 3B when a sum of a stock quantity and a held quantity of a food product is more than an upper limit or less than a lower limit.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a food product sales system, and more particularly to a food product sales system that can reduce food loss. [Background technology]

[0002] Traditionally, consumers have focused on the safety of products, especially food, and when selecting a product, they have come to be interested in the product itself and what its ingredients are.

[0003] Therefore, product providers provide their products by recording information about the products they offer, such as the ingredients and origin of the product's raw materials, and the date of manufacture, on labels affixed to the product's packaging or by recording it on an IC tag.

[0004] However, simply providing written or recorded information attached to products makes it easy to tamper with or falsify that information, and in fact, falsification and falsification of information has actually been done, resulting in low trust among consumers and making it difficult for them to select products with confidence.

[0005] Therefore, the inventors of the present invention have proposed a technology in which, rather than simply attaching written or recorded information to food, a sample of raw material powder made from the food's ingredients is attached to the food (see Patent Document 1). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2009-5656 A Summary of the Invention [Problem to be solved by the invention]

[0007] By the way, while making food quality visible will enable consumers to make food choices with peace of mind, it is difficult to directly link this to a reduction in food waste, which has become a problem in recent years.

[0008] The present invention has been devised in consideration of the above points, and aims to provide a food product sales system that can reduce food waste. [Means for solving the problem]

[0009] In order to achieve the above-mentioned object, the food product sales system of the present invention is a food product sales system for selling a specified food, and comprises: a food information recording means for recording food information including information on the stock quantity of the food, information on a purchaser of the food, information on a holding number which is the quantity of the food held by the purchaser, and information on the producer of the food; a notification means for issuing a specified notification to a terminal of the producer of the food based on the information on the stock quantity of the food recorded in the food information recording means and the information on the holding number recorded in the food information recording means; an instruction information creation means for creating the instruction information to be input to a specified recipe information generation means in response to a request from a terminal of a specific purchaser who is one of the purchasers recorded in the food information recording means, the instruction information being used by the recipe information generation means to generate recipe information using the food held by the specific purchaser recorded in the food information recording means; and an output means for outputting the instruction information created by the instruction information creation means to the terminal of the specific purchaser.

[0010] In addition, the food product sales system of the present invention is a food product sales system for selling a specified food, and comprises: a food information recording means for recording food information including information on the stock quantity of the food, information on the purchaser of the food, information on the number of items held which is the quantity of the food held by the purchaser, and information on the producer of the food; a notification means for issuing a specified notification to a terminal of the producer of the food based on the information on the stock quantity of the food recorded in the food information recording means and the information on the number of items held recorded in the food information recording means; an instruction information creation means for creating instruction information to be input to a specified quality information generation means in response to a request from a terminal of a specific purchaser who is one of the purchasers recorded in the food information recording means, the instruction information being used by the quality information generation means to generate quality information which is information on the quality of the food held by the specific purchaser recorded in the food information recording means; and an output means for outputting the instruction information created by the instruction information creation means to the terminal of the specific purchaser.

[0011] Here, the notification means issues a predetermined notification to the terminal of the food producer based on the information on the stock quantity of food recorded in the food information recording means and the information on the number of items held recorded in the food information recording means, thereby making it possible for the food producer to be informed of the status of the stock and holding quantities of food, and for the food producer to understand the need to reduce food production.

[0012] In addition, because a purchaser who owns food is considered unlikely to purchase additional food, the saleability of the food varies depending on the number of foods owned. Therefore, by configuring the system to issue notifications based not only on "information on the number of items in stock" but also on "information on the number of items owned," it is possible to issue highly accurate notifications that are closely related to the saleability of the food (sales trends of the food).

[0013] In addition, by including information about the producer's terminal (notification destination information) in the "food producer information" recorded in the food information recording means, the notification destination (destination of information) by the notification means can be identified based on the information recorded in the food information recording means.

[0014] In addition, when instruction information for generating "recipe information using food held by the specific purchaser recorded in the food information recording means" is output to the specific purchaser's terminal in response to a request from the terminal of the specific purchaser who is one of the purchasers recorded in the food information recording means, instruction information that meets the needs of the specific purchaser can be provided. In other words, by outputting instruction information for generating recipe information using food held by a specific purchaser, rather than outputting instruction information unrelated to the food held by the specific purchaser, it is expected that the needs of the specific purchaser can be adequately met.

[0015] Similarly, when instruction information for generating "quality information that is information on the quality of food held by the specific purchaser recorded in the food information recording means" is output to the specific purchaser's terminal in response to a request from the terminal of the specific purchaser who is one of the purchasers recorded in the food information recording means, instruction information that meets the needs of the specific purchaser can be provided. In other words, by outputting instruction information for generating quality information of food held by a specific purchaser, rather than outputting instruction information unrelated to the food held by the specific purchaser, it is expected that the needs of the specific purchaser can be adequately met.

[0016] Here, if the food information includes information on a specified expiration date, which is either the food's best-before date or use-by date, and the output means checks the information recorded in the food information recording means, and if the number of days until the specified expiration date of the food held by the purchaser is less than a specified number of days, the output means outputs the specified information to the purchaser's terminal, the food purchaser can be informed that the best-before date or use-by date of the food (food purchased by the purchaser) is approaching, which is expected to prevent food disposal due to expiration (disposal of unused food).

[0017] Furthermore, by including information about the purchaser's terminal (notification destination information) in the "food purchaser information" recorded in the food information recording means, the notification destination (destination of information) by the notification means can be identified based on the information recorded in the food information recording means.

[0018] Incidentally, the information on the number of items held recorded in the food information recording means needs to reflect the amount of food used (consumption) by the purchaser, and without the cooperation of the purchaser (in the sense of having them enter information), accurate information will not be recorded. For this reason, a configuration is adopted in which the output means outputs useful information to the purchaser, thereby increasing the purchaser's incentive to register (modify) the information on the number of possessions. Furthermore, as the accuracy of the information on the number of possessions increases, it is expected that the notifications sent to producers by the notification means will become more accurate.

[0019] Here, the notification means checks the information recorded in the food information recording means, and if the sum of the food inventory and the number of foods held is greater than a predetermined number (upper limit) (for example, if the sum is 100 or more), it issues a notification, thereby informing the producer that the sum of the inventory and the number of foods held is excessive and that food production needs to be reduced.

[0020] In addition, the notification means checks the information recorded in the food information recording means, and issues a notification if the sum of the number of foods in stock and the number of foods held is less than a predetermined number (lower limit) (for example, if the sum is less than 10), thereby informing producers that the sum of the number of foods in stock and the number of foods held has been sufficiently reduced and there is no need to curb food production.

[0021] Incidentally, "food" here includes both "primary products" and "secondary products," and of course includes food and drink intended for the intake of nutrients or for personal enjoyment (fresh foods, animal foods, plant foods, processed foods, frozen foods, luxury foods, seasoning ingredients, health foods, supplements, beverages, processed ingredients, etc.), but also includes medicines and quasi-drugs. For example, herbal medicines are included. It also includes feed, aquaculture feed, dog food, and other products intended for fish and animals.

[0022] In addition, the term "primary products" used here refers to unprocessed fresh foods, animal foods, and plant foods themselves, such as vegetables such as radishes and cabbage, and raw meats such as chicken and beef. Other examples include fruits, beans, shellfish, and fish.

[0023] In addition, "secondary products" here refer to products made from unprocessed fresh foods, unprocessed animal foods, or unprocessed plant foods, such as mochi (rice cakes), buns, pickles, stir-fried vegetables, steaks, hamburgers, ramen, bento boxes, bread, milk, cheese, beer, wine, sake, whiskey, frozen foods, canned foods, bottled tea and juice, coffee, and soft drinks.

[0024] Furthermore, "secondary products" here not only include secondary products processed using primary products as raw materials, but also include secondary products processed using secondary products as raw materials. For example, it includes tamagoyaki (Japanese rolled egg) made by purchasing seasoned eggs as raw materials and baking them. Furthermore, "secondary products" here also include secondary products purchased using secondary products as raw materials. For example, it includes boxed lunches filled with purchased tamagoyaki (Japanese rolled egg).

[0025] Additionally, the term "food" herein may be singular or plural. Furthermore, "food" here refers not only to food that has not passed its best-before date (which naturally means that the expiration date has not passed either), but also to food that has passed its best-before date.

[0026] Also, the "best before date" here means "the date by which the product can be eaten deliciously without any change in quality," and does not mean that the product becomes inedible immediately after the best before date.

[0027] Also, the "best before date" here means "the date by which it can be safely eaten," meaning that the food is no longer edible after the best before date.

[0028] Here, "quality information (information relating to food quality)" includes "information about the expiration date of food" and "information about the expiration date of food."

[0029] In addition, when food is a primary product, examples of "quality information (information on the quality of food)" include information on accessories such as those shown below.

[0030] [Primary product accessories 1] At least one of the following items involved in the production of the specified food: soil, water, seawater, seabed water, alkaline water, salt extracted from seabed water, seabed mud, seaweed, fertilizer, soil disinfectant, bactericide, antibacterial agent, pesticide, seeds, organisms in the soil, organisms in the water, grass, aquaculture feed, insects, repellent plants, feed, lean meat agents, antibiotics, growth hormones, and vinyl of approximately the same quality as the vinyl used in greenhouses.

[0031] [Primary product accessories 2] Soil in the area where a given food is produced before sowing or planting, and soil in the area where a given food is produced after harvest.

[0032] [Primary product accessories 3] It has a production-related item main body, which is at least one of soil, water, seawater, seabed water, alkaline water, salt collected from seabed water, and seaweed that are involved in the production of a specified food, and harvesting location information, which is information on the location where the production-related item main body was collected.

[0033] [Primary product accessories 4] Grass obtained in the place where a specified food is produced, and grass grown in the place where a specified food is produced and at the same time as the specified food.

[0034] [Primary product accessories 5] At least one of the following: foreign-produced grass feed involved in the production of the specified food, domestically-produced grass feed involved in the production of the specified food, foreign-produced grain feed involved in the production of the specified food, and domestically-produced grain feed involved in the production of the specified food.

[0035] [Primary product accessories 6] A feed that is substantially identical to the feed used in the production of a specified food product, but in which the grain portion is separated from the antibiotic and growth hormone portions, and a feed that is substantially identical to the feed used in the production of a specified food product, but in which the grain portion is separated from the antibiotic and female hormone portions.

[0036] [Primary product accessories 7] A substitute food that is grown separately from a specified food under roughly the same conditions as the specified food. In addition, this also includes cut substitute foods (for example, sliced ​​into rings). In addition, if the substitute food is an egg, it also includes raw eggs with the shell cracked.

[0037] [Primary product accessories 8] A substitute food powder that is grown separately from a specified food under substantially the same conditions as the specified food. The substitute food powder may be bundled with a test kit using the immunochromatography method.

[0038] [Primary product accessories 9] A processed substitute food that is grown separately from a specified food under roughly the same conditions as the specified food.

[0039] [Primary Product Accessories 10] A powdered substitute food product that is grown separately from a specified food under roughly the same conditions as the specified food.

[0040] [Primary product accessories 11] A substitute integral growth product that is grown together with a substitute food that is grown separately from the specified food under substantially the same conditions as the specified food.

[0041] [Primary product accessories 12] The powder of the substitute integrally grown product is grown integrally with a substitute food which is grown separately from the specified food under substantially the same conditions as the specified food. For example, when the predetermined food is radish, the powder of the substitute integral growth product may be radish leaf powder, and when the predetermined food is tea leaf, the powder of the parent leaf may be used as the substitute integral growth product.

[0042] [Primary product accessories 13] A processed product of a substitute integral growth product which is grown together with a substitute food which is grown separately from the specified food under substantially the same conditions as the specified food. For example, if the given food is radish, an alternative integral growth product may be radish leaf juice.

[0043] [Primary product accessories 14] The powdered processed product is a substitute integrally grown product which is grown together with a substitute food which is grown separately from the specified food under substantially the same conditions as the specified food.

[0044] [Primary product accessories 15] A part of an integrally grown product that has grown together with a specified food product and is different from the specified food product, or a part of an alternative integrally grown product that has grown together with an alternative food product that has grown separately from the specified food product under approximately the same conditions as the specified food product and is different from the part corresponding to the specified food product.

[0045] [Primary Product Accessories 16] This powder is a part of an integrally grown product that has grown together with a specified food and is different from the specified food, or a part of an alternative integrally grown product that has grown together with an alternative food that has grown separately from the specified food under approximately the same conditions as the specified food and is different from the part corresponding to the specified food.

[0046] [Primary product accessories 17] This is a processed product of a part of an integrally grown product that has grown together with a specified food, but different from the specified food, or a processed product of a part of an alternative integrally grown product that has grown together with an alternative food that has grown separately from the specified food under substantially the same conditions as the specified food, but different from the part corresponding to the specified food.

[0047] [Primary Product Accessories 18] This is a powdered processed product of a part of an integrally grown product that has grown together with a specified food and that is different from the specified food, or a powdered processed product of a part of an alternative integrally grown product that has grown together with an alternative food that has grown separately from the specified food under substantially the same conditions as the specified food and that is different from the part corresponding to the specified food.

[0048] [Primary product accessories 19] The next generation seeds of a specified food, or the next generation seeds of an alternative food grown separately from the specified food under substantially the same conditions as the specified food, or the next generation seed rice of the specified food.

[0049] [Primary product accessories 20] A seed potato obtained from a part of a specified food or from a substitute food grown separately from the specified food under substantially the same conditions as the specified food. The seed potato may be a sliced ​​piece.

[0050] [Primary product accessories 21] Substitute foods grown separately from specified foods under roughly the same conditions as the specified foods, and containing at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0051] [Primary product accessories 22] A substitute food grown separately from a specified food under roughly the same conditions as the specified food is contained together with at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0052] [Primary product accessories 23] A substitute food powder grown separately from a specified food under roughly the same conditions as the specified food, and at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0053] [Attachment of Primary Products 24] It is composed of a powder of a substitute food grown separately from a specified food under roughly the same conditions as the specified food, and at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0054] [Attachment of Primary Products 25] Processed substitute foods grown separately from specified foods under roughly the same conditions as the specified foods, and containing at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0055] [Primary product accessories 26] A processed substitute food grown separately from a specified food under roughly the same conditions as the specified food, and at least one of the following is contained in the container: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0056] [Primary product accessories 27] A powdered processed substitute food grown separately from a specified food under roughly the same conditions as the specified food, and containing at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0057] [Primary product accessories 28] A powdered processed substitute food grown separately from a specified food under roughly the same conditions as the specified food is contained together with at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0058] [Primary product accessories 29] A substitute integrated growth product that has been grown together with a substitute food that has been grown separately from the specified food under approximately the same conditions as the specified food, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0059] [Primary product accessories 30] This product is constructed by containing an alternative integrated growth product, which is grown together with an alternative food that has been grown separately from the specified food under approximately the same conditions as the specified food, together with at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0060] [Primary product accessories 31] The product comprises a powder of an alternative integrated growth product which has been grown together with an alternative food which has been grown separately from the specified food under substantially the same conditions as the specified food, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0061] [Primary product accessories 32] This product is composed of a powder of an alternative integrated growth product that has been grown together with an alternative food that has been grown separately from the specified food under approximately the same conditions as the specified food, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0062] [Primary product accessories 33] A processed product of an alternative integrated growth product which is grown together with an alternative food which is grown separately from the specified food under substantially the same conditions as the specified food, and which contains at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0063] [Primary product accessories 34] A processed product of an alternative integrated growth product, which is grown together with an alternative food that is grown separately from the specified food under substantially the same conditions as the specified food, is housed together with at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0064] [Primary product accessories 35] A powdered processed product of an alternative integrated growth product grown together with an alternative food which is grown separately from the specified food under substantially the same conditions as the specified food, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0065] [Primary product accessories 36] This product is made by containing a powdered processed product of an alternative integrated growth product, which is grown together with an alternative food that is grown separately from the specified food under approximately the same conditions as the specified food, together with at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0066] [Primary product accessories 37] A product having a part of an integrally grown product that has grown together with a specified food and which is different from the specified food, or a part of an alternative integrally grown product that has grown together with an alternative food that has grown separately from the specified food under approximately the same conditions as the specified food and which is different from the part that corresponds to the specified food, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0067] [Primary product accessories 38] A product comprising a part of an integrally grown product that has grown together with a specified food and that is different from the specified food, or a part of an alternative integrally grown product that has grown together with an alternative food that has grown separately from the specified food under approximately the same conditions as the specified food and that is different from the part that corresponds to the specified food, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0068] [Primary product accessories 39] The product comprises a powder of a part of an integrally grown product that has grown together with a specified food and that is different from the specified food, or a powder of a part of an alternative integrally grown product that has grown together with an alternative food that has grown separately from the specified food under approximately the same conditions as the specified food and that is different from the part that corresponds to the specified food, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0069] [Primary product accessories 40] A powder of a part of an integrally grown product that has grown together with a specified food and that is different from the specified food, or a powder of a part of an alternative integrally grown product that has grown together with an alternative food that has grown separately from the specified food under approximately the same conditions as the specified food and that is different from the part that corresponds to the specified food, is contained together with at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0070] [Primary product accessories 41] A processed product of a part of an integrally grown product that has grown together with a specified food and that is different from the specified food, or a processed product of a part of an alternative integrally grown product that has grown together with an alternative food that has grown separately from the specified food under approximately the same conditions as the specified food and that is different from the part that corresponds to the specified food, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0071] [Primary product accessories 42] A processed product of a part of an integrally grown product that has grown together with a specified food and that is different from the specified food, or a processed product of a part of an alternative integrally grown product that has grown together with an alternative food separately from the specified food under approximately the same conditions as the specified food and that is different from the part that corresponds to the specified food, is contained together with at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0072] [Primary product accessories 43] A powdered processed product of a part of an integrally grown product that has grown together with a specified food and that is different from the specified food, or a powdered processed product of a part of an alternative integrally grown product that has grown together with an alternative food separately from the specified food under approximately the same conditions as the specified food and that is different from the part that corresponds to the specified food, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0073] [Primary product accessories 44] A powdered processed product of a part of an integrally grown product that has grown together with a specified food and that is different from the specified food, or a powdered processed product of a part of an alternative integrally grown product that has grown together with an alternative food separately from the specified food under approximately the same conditions as the specified food and that is different from the part that corresponds to the specified food, is contained together with at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0074] [Attachment of Primary Products 45] The product contains the next generation seeds of a specified food, or the next generation seeds of a substitute food grown separately from the specified food under approximately the same conditions as the specified food, and at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0075] [Primary product accessories 46] A container containing next-generation seeds of a specified food, or next-generation seeds of a substitute food grown separately from the specified food under roughly the same conditions as the specified food, together with at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0076] [Primary product accessories 47] A product that contains seed potatoes obtained from a part of a specified food or from a substitute food grown separately from the specified food under approximately the same conditions as the specified food, and at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0077] [Attachment of Primary Products 48] It is composed of a seed potato obtained from a part of a specified food or a substitute food grown separately from the specified food under approximately the same conditions as the specified food, and at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0078] [Attachment of Primary Products 49] An accessory body which is a part of a specified food, or a substitute food grown separately from the specified food under approximately the same conditions as the specified food, or a part different from the specified food of an integrally grown product grown together with the specified food, or a part different from the part corresponding to the specified food of an alternative integrally grown product grown together with a substitute food grown separately from the specified food under approximately the same conditions as the specified food, is contained together with water.

[0079] [50 accessories of primary products] The accessory body is a part of a specified food, or a substitute food grown separately from the specified food under approximately the same conditions as the specified food, or a part different from the specified food of an integrally grown product grown integrally with the specified food, or a part different from the part corresponding to the specified food of an alternative integrally grown product grown integrally with a substitute food grown separately from the specified food under approximately the same conditions as the specified food, and is contained together with water and is configured to have an ammonia sensor.

[0080] [Primary product accessories 51] Pesticides applied post-harvest on a given food product.

[0081] [Primary product accessories 52] At least one of the following fumigants, disinfectants, sanitizers, antibacterial agents, fungicides, preservatives, coating agents, antioxidants, herbicides, insecticides, bleaching agents, or agents that come into contact with a specified food after its production.

[0082] [Primary product accessories 53] At least one animal food additive or growth hormone that is involved in a given food after the production of that food.

[0083] [Primary product accessories 54] At least one of seaweed, grass, and seafood grown at approximately the same time and in approximately the same environment as the production of a given food product.

[0084] In addition, when a food is a secondary product, examples of "quality information (information on the quality of the food)" include information on accessories such as those shown below.

[0085] [Secondary product accessory 1] A raw material for a specific food product. It may be a raw material having a cut surface.

[0086] [Secondary product accessories 2] An alternative ingredient that is grown separately from the specified food ingredient under substantially the same conditions as the specified food ingredient. The alternative ingredient may have a cut surface.

[0087] [Secondary product accessories 3] A powder of an alternative ingredient that is grown separately from a specified food ingredient under substantially the same conditions as the specified food ingredient.

[0088] [Secondary product accessories 4] A processed product made from alternative ingredients that are grown separately from the specified food ingredients under roughly the same conditions as the specified food ingredients.

[0089] [Secondary product accessories 5] A powdered product made from alternative ingredients that are grown separately from the specified food ingredients under roughly the same conditions as the specified food ingredients.

[0090] [Secondary product accessories 6] An alternative integral growth product that is grown integrally with an alternative raw material that is grown separately from the specified food raw material under substantially the same conditions as the specified food raw material.

[0091] [Secondary product accessories 7] The powder of the substitute integrally grown product is grown integrally with a substitute raw material which is grown separately from the specified food raw material under substantially the same conditions as the specified food raw material.

[0092] [Secondary product accessories 8] A processed product of an alternative integral growth product which is grown together with an alternative raw material which is grown separately from the specified food raw material under substantially the same conditions as the specified food raw material.

[0093] [Secondary product accessories 9] A powdered processed product of an alternative integral growth product which is grown together with an alternative raw material which is grown separately from the specified food raw material under substantially the same conditions as the specified food raw material.

[0094] [Secondary product accessories 10] Eggs are an ingredient of certain foods.

[0095] [Secondary product accessories 11] A substitute egg produced under substantially the same conditions as eggs that are the raw material for a given food product. Note that the substitute egg may be a raw egg with the shell broken.

[0096] [Secondary product accessories 12] At least one of Lactobacillus, Bifidobacterium, Koji, Aspergillus oryzae, or Bacillus subtilis, involved in the production of a given food product.

[0097] [Secondary product accessories 13] Wooden barrels, bottles, plastic containers or pickle beds involved in the production of a specified food.

[0098] [Secondary product accessories 14] At least one of the following items involved in the production of the ingredients for a specified food product: soil, water, seawater, seabed water, alkaline water, salt extracted from seabed water, seabed mud, seaweed, salt, fertilizer, soil disinfectant, bactericide, antibacterial agent, pesticide, seeds, organisms in the soil, organisms in the water, grass, aquaculture feed, insects, repellent plants, feed, lean meat agents, antibiotics, growth hormones, and vinyl of approximately the same quality as the vinyl used in greenhouses.

[0099] [Secondary product accessories 15] Soil before sowing or planting of seedlings in the place of production of the raw materials for a specified food, and soil after harvest in the place of production of the raw materials for a specified food.

[0100] [Secondary product accessories 16] It has a production-related item main body which is at least one of soil, water, seawater, seabed water, alkaline water, salt collected from seabed water, and seaweed that are involved in the production of the raw materials for a specified food, and harvesting location information which is information on the location where the production-related item main body was collected.

[0101] [Secondary product accessories 17] Grass obtained from the place where the ingredients for a given food are produced.

[0102] [Secondary product accessories 18] At least one of the following: foreign-produced grass feed that was involved in the production of the ingredients for the specified food, domestically-produced grass feed that was involved in the production of the ingredients for the specified food, foreign-produced grain feed that was involved in the production of the ingredients for the specified food, and domestically-produced grain feed that was involved in the production of the ingredients for the specified food.

[0103] [Secondary product accessories 19] It is substantially the same as the feed involved in the production of the raw material of a given food, and contains only the grain portion, antibiotics and nutrients. The long hormone portion is constructed separately.

[0104] [Secondary product accessories 20] At least one of the following: pieces of wood from wooden barrels involved in the production of a specified food; pieces of wood from wooden barrels in approximately the same conditions as wooden barrels involved in the production of a specified food; pieces of wood of the same type as the constituent materials of wooden barrels involved in the production of a specified food; pieces of wood of the same type as the constituent materials of said wooden barrels that were placed together with the specified food in the wooden barrel in which the specified food was produced; juice contained in a specified food; or juice involved in the production of a specified food.

[0105] [Secondary product accessories 21] A part of a one-piece growth product that has grown together with a specified food raw material, which is different from the specified food raw material, or a part of an alternative one-piece growth product that has grown together with an alternative raw material that has grown separately from the specified food raw material under approximately the same conditions as the specified food raw material, which is different from the part corresponding to the specified food raw material.

[0106] [Secondary product accessories 22] This is a powder of a part of an integrally grown product that has grown together with a specified food ingredient, which is different from the specified food ingredient, or a powder of a part of an alternative integrally grown product that has grown together with an alternative ingredient that has grown separately from the specified food ingredient under approximately the same conditions as the specified food ingredient, which is different from the part corresponding to the specified food ingredient.

[0107] [Secondary product accessories 23] A processed product of a part of an integrally grown product that has grown together with a specified food ingredient, which is different from the specified food ingredient, or a processed product of a part of an alternative integrally grown product that has grown together with an alternative ingredient that has grown separately from the specified food ingredient under approximately the same conditions as the specified food ingredient, which is different from the part corresponding to the specified food ingredient.

[0108] [Secondary product accessories 24] This is a powdered processed product of a part of an integrally grown product that has grown together with a specified food ingredient, which is different from the specified food ingredient, or a powdered processed product of a part of an alternative integrally grown product that has grown together with an alternative ingredient that has grown separately from the specified food ingredient under approximately the same conditions as the specified food ingredient, which is different from the part corresponding to the specified food ingredient.

[0109] [Secondary product accessories 25] Food additives with the same weight as the total weight of food additives used in a specified food, simulants with the same weight as the total weight of food additives used in a specified food, food additives with the same volume as the total volume of food additives used in a specified food, simulants with the same volume as the total volume of food additives used in a specified food, food additives with the same apparent volume as the total volume of food additives used in a specified food, simulants with the same apparent volume as the total volume of food additives used in a specified food, sugar with the same weight as the total weight of sugar used in a specified food, simulants with the same weight as the total weight of sugar used in a specified food, a volume of sugar equal to the total volume of sugar used in a given food; a simulant equal to the total volume of sugar used in a given food; a volume of sugar apparently equal to the total volume of sugar used in a given food; a simulant equal to the total volume of sugar used in a given food; a weight of salt equal to the total weight of salt used in a given food; a weight of simulant equal to the total weight of salt used in a given food; a volume of salt equal to the total volume of salt used in a given food; a volume of salt equal to the total volume of salt used in a given food; a simulant equal to the total volume of salt used in a given food; a volume of salt apparently equal to the total volume of salt used in a given food; a simulant having the same apparent volume as the total volume of salts added to a given food, a protein hydrolysate having the same weight as the total weight of protein hydrolysates used in a given food, a simulant having the same weight as the total weight of protein hydrolysates used in a given food, a protein hydrolysate having the same volume as the total volume of protein hydrolysates used in a given food, a simulant having the same volume as the total volume of protein hydrolysates used in a given food, a protein hydrolysate having the same apparent volume as the total volume of protein hydrolysates used in a given food, a simulant having the same apparent volume as the total volume of protein hydrolysates used in a given food object, seasoning having the same weight as the total weight of seasonings used in a specified food, simulant having the same weight as the total weight of seasonings used in a specified food, seasoning having the same volume as the total volume of seasonings used in a specified food, simulant having the same volume as the total volume of seasonings used in a specified food, seasoning having the same apparent volume as the total volume of seasonings used in a specified food, simulant having the same apparent volume as the total volume of seasonings used in a specified food, glucose fructose syrup having the same weight as the total weight of glucose fructose syrup used in a specified food, simulant having the same weight as the total weight of glucose fructose syrup used in a specified food,Glucose-fructose syrup of the same volume as the total volume of glucose-fructose syrup used in a specified food, an imitation of the same volume as the total volume of glucose-fructose syrup used in a specified food, glucose-fructose syrup of the same apparent volume as the total volume of glucose-fructose syrup used in a specified food, an imitation of the same apparent volume as the total volume of glucose-fructose syrup used in a specified food, processed oils and fats of the same weight as the total weight of processed oils and fats used in a specified food, an imitation of the same weight as the total weight of processed oils and fats used in a specified food, processed oils and fats of the same volume as the total volume of processed oils and fats used in a specified food , a simulant with the same volume as the total volume of processed fats and oils used in a specified food, a processed fat with the same apparent volume as the total volume of processed fats and oils used in a specified food, a simulant with the same apparent volume as the total volume of processed fats and oils used in a specified food, a trans fatty acid with the same weight as the total weight of trans fatty acids used in a specified food, a simulant with the same weight as the total weight of trans fatty acids used in a specified food, a trans fatty acid with the same volume as the total volume of trans fatty acids used in a specified food, a simulant with the same volume as the total volume of trans fatty acids used in a specified food, a volume of trans fatty acids that appears to be the same as the total volume of trans fatty acids used; a volume of simulant that appears to be the same as the total volume of trans fatty acids used in a given food; a weight of modified starch that appears to be the same as the total weight of modified starch used in a given food; a weight of simulant that appears to be the same as the total weight of modified starch used in a given food; a volume of modified starch that appears to be the same as the total volume of modified starch used in a given food; a volume of simulant that appears to be the same as the total volume of modified starch used in a given food; a volume of modified starch that appears to be the same as the total volume of modified starch used in a given food; A simulant with an apparent volume equal to the total volume of processed starch used in a specified food; a food additive with a weight equal to the total weight of food additives used in a specified food that are permitted to be labeled with a collective name; a simulant with a weight equal to the total weight of food additives used in a specified food that are permitted to be labeled with a collective name; a food additive with a volume equal to the total volume of food additives used in a specified food that are permitted to be labeled with a collective name; a simulant with a volume equal to the total volume of food additives used in a specified food that are permitted to be labeled with a collective name;Food additives with the same apparent volume as the total volume of food additives used in a specified food and permitted to be labeled with a collective name; imitation with the same apparent volume as the total volume of food additives used in a specified food and permitted to be labeled with a collective name; synthetic vitamins with the same weight as the total weight of synthetic vitamins used in a specified food; imitation with the same weight as the total weight of synthetic vitamins used in a specified food; synthetic vitamins with the same volume as the total volume of synthetic vitamins used in a specified food; imitation with the same volume as the total volume of synthetic vitamins used in a specified food; synthetic vitamins with the same apparent volume as the total volume of synthetic vitamins used in a specified food; imitation with the same apparent volume as the total volume of synthetic vitamins used in a specified food; food additives with the same weight as the total weight of food additives considered to be carry-overs used in a specified food; imitation with the same weight as the total weight of food additives considered to be carry-overs used in a specified food; food additives with the same volume as the total volume of food additives considered to be carry-overs used in a specified food; a simulant with the same volume as the total volume of food additives used in a specified food and considered to be carry-overs, a food additive with the same apparent volume as the total volume of food additives used in a specified food and considered to be carry-overs, a simulant with the same apparent volume as the total volume of food additives used in a specified food and considered to be carry-overs, a food additive with the same weight as the total weight of food additives used in a specified food excluding food additives considered to be carry-overs, a simulant with the same weight as the total weight of food additives used in a specified food excluding food additives considered to be carry-overs, a food additive with the same volume as the total volume of food additives used in a specified food excluding food additives considered to be carry-overs, a simulant with the same volume as the total volume of food additives used in a specified food excluding food additives considered to be carry-overs, a food additive with the same apparent volume as the total volume of food additives used in a specified food excluding food additives considered to be carry-overs,Simulants with a volume apparently the same as the total volume of food additives used in a specified food, excluding food additives considered to be carry-over, defatted processed soybeans with the same weight as the total weight of defatted processed soybeans used in a specified food, simulants with the same weight as the total weight of defatted processed soybeans used in a specified food, defatted processed soybeans with the same volume as the total volume of defatted processed soybeans used in a specified food, simulants with the same volume as the total volume of defatted processed soybeans used in a specified food, and defatted processed soybeans of the same apparent volume, simulants of the same apparent volume as the total volume of defatted processed soybeans used in a given food, phosphates of the same weight as the total weight of phosphates used in a given food, simulants of the same weight as the total weight of phosphates used in a given food, phosphates of the same volume as the total volume of phosphates used in a given food, simulants of the same volume as the total volume of phosphates used in a given food, phosphates of the same apparent volume as the total volume of phosphates used in a given food, phosphates of the same apparent volume as the total volume of phosphates used in a given food, At least one of the following: a simulant having an apparent volume equal to the total volume of salt; a sorbic acid having a weight equal to the total weight of sorbic acid used in a given food; a simulant having a weight equal to the total weight of sorbic acid used in a given food; a simulant having a volume equal to the total volume of sorbic acid used in a given food; a simulant having a volume equal to the total volume of sorbic acid used in a given food; a simulant having an apparent volume equal to the total volume of sorbic acid used in a given food; an aspartame having a weight equal to the total weight of aspartame used in a given food; an simulant having a weight equal to the total weight of aspartame used in a given food; an aspartame having a volume equal to the total volume of aspartame used in a given food; an simulant having a volume equal to the total volume of aspartame used in a given food; an aspartame having a volume equal to the total volume of aspartame used in a given food; an aspartame having a volume equal to the total volume of aspartame used in a given food; an simulant having a volume equal to the total volume of aspartame used in a given food; an aspartame having a volume equal to the apparent volume of aspartame used in a given food; an simulant having a volume equal to the apparent volume of aspartame used in a given food;

[0110] [Secondary product accessories 26] At least a portion of the food additives used in a given food, classified by a given function or use.

[0111] [Secondary product accessories 27] A food additive having the same weight as the weight obtained by multiplying the total weight of food additives used in a specified food by a specified ratio, an imitation having the same weight as the weight obtained by multiplying the total weight of food additives used in a specified food by a specified ratio, a food additive having the same volume as the volume obtained by multiplying the total volume of food additives used in a specified food by a specified ratio, an imitation having the same volume as the volume obtained by multiplying the total volume of food additives used in a specified food by a specified ratio, a food additive having an apparent volume the same as the volume obtained by multiplying the total volume of food additives used in a specified food by a specified ratio, an imitation having an apparent volume equal to the volume obtained by multiplying the total volume of food additives used in a specified food by a specified percentage; a sugar having a weight equal to the weight obtained by multiplying the total weight of sugar used in a specified food by a specified percentage; an imitation having a weight equal to the weight obtained by multiplying the total weight of sugar used in a specified food by a specified percentage; a sugar having a volume equal to the volume obtained by multiplying the total volume of sugar used in a specified food by a specified percentage; an imitation having a volume equal to the volume obtained by multiplying the total volume of sugar used in a specified food by a specified percentage; sugar having an apparent volume equal to the volume obtained by multiplying the total volume of sugar used in a specified food by a specified ratio; an imitation having an apparent volume equal to the volume obtained by multiplying the total volume of sugar used in a specified food by a specified ratio; salt having an apparent weight equal to the weight obtained by multiplying the total weight of salt used in a specified food by a specified ratio; an imitation having an apparent weight equal to the weight obtained by multiplying the total weight of salt used in a specified food by a specified ratio; salt having an apparent volume equal to the volume obtained by multiplying the total volume of salt used in a specified food by a specified ratio; an imitation having an apparent volume equal to the volume obtained by multiplying the total volume of salt used in a specified food by a specified ratio; a salt having an apparent volume equal to the volume obtained by multiplying the total volume of salt used in a specified food by a specified ratio; an imitation having an apparent volume equal to the volume obtained by multiplying the total volume of salt used in a specified food by a specified ratio; a protein hydrolysate having an apparent volume equal to the weight obtained by multiplying the total weight of the protein hydrolysate used in a specified food by a specified ratio; an imitation having an apparent volume equal to the weight obtained by multiplying the total weight of the protein hydrolysate used in a specified food by a specified ratio; a protein hydrolysate having an apparent volume equal to the volume obtained by multiplying the total volume of the protein hydrolysate used in a specified food by a specified ratio;A simulant having the same volume as the volume obtained by multiplying the total volume of the protein hydrolysate used in a specified food by a specified ratio, a protein hydrolysate having an apparent volume the same as the volume obtained by multiplying the total volume of the protein hydrolysate used in a specified food by a specified ratio, a simulant having the apparent volume the same as the volume obtained by multiplying the total volume of the protein hydrolysate used in a specified food by a specified ratio, a seasoning having the same weight as the weight obtained by multiplying the total weight of the seasoning used in a specified food by a specified ratio, a seasoning having the same weight as the weight obtained by multiplying the total weight of the seasoning used in a specified food by a specified ratio a quantity of simulant, a seasoning having the same volume as the volume obtained by multiplying the total volume of the seasonings used in a specified food by a specified ratio, a simulant having the same volume as the volume obtained by multiplying the total volume of the seasonings used in a specified food by a specified ratio, a seasoning having an apparent volume the same as the volume obtained by multiplying the total volume of the seasonings used in a specified food by a specified ratio, a simulant having an apparent volume the same as the volume obtained by multiplying the total volume of the seasonings used in a specified food by a specified ratio, a glucose fructose syrup having the same weight as the weight obtained by multiplying the total weight of the glucose fructose syrup used in a specified food by a specified ratio, simulant having the same weight as the weight obtained by multiplying the total weight of glucose fructose syrup used in the food by a specified ratio, glucose fructose syrup having the same volume as the volume obtained by multiplying the total volume of glucose fructose syrup used in the food by a specified ratio, simulant having the same volume as the volume obtained by multiplying the total volume of glucose fructose syrup used in the food by a specified ratio, glucose fructose syrup having an apparent volume the same as the volume obtained by multiplying the total volume of glucose fructose syrup used in the food by a specified ratio, glucose fructose syrup having the same volume as the volume obtained by multiplying the total volume of glucose fructose syrup used in the food by a specified ratio simulants having an apparent volume equal to the volume of the processed oils and fats used in a specified food product, a processed oil and fat having the same weight as the weight obtained by multiplying the total weight of the processed oils and fats used in a specified food product by a specified ratio, a simulant having the same weight as the weight obtained by multiplying the total weight of the processed oils and fats used in a specified food product by a specified ratio, a processed oil and fat having the same volume as the volume obtained by multiplying the total volume of the processed oils and fats used in a specified food product by a specified ratio, a simulant having the same volume as the volume obtained by multiplying the total volume of the processed oils and fats used in a specified food product by a specified ratio, a processed oil and fat having the apparent volume as the volume obtained by multiplying the total volume of the processed oils and fats used in a specified food product by a specified ratio,An imitation having an apparent volume equal to the volume obtained by multiplying the total volume of processed oils and fats used in a specified food by a specified ratio, a trans fatty acid having a weight equal to the weight obtained by multiplying the total weight of trans fatty acids used in a specified food by a specified ratio, an imitation having a weight equal to the weight obtained by multiplying the total weight of trans fatty acids used in a specified food by a specified ratio, a trans fatty acid having a volume equal to the volume obtained by multiplying the total volume of trans fatty acids used in a specified food by a specified ratio, an imitation having a volume equal to the volume obtained by multiplying the total volume of trans fatty acids used in a specified food by a specified ratio, Trans fatty acids having an apparent volume equal to the volume obtained by multiplying the total volume of trans fatty acids used in a specified food by a specified ratio, simulants having an apparent volume equal to the volume obtained by multiplying the total volume of trans fatty acids used in a specified food by a specified ratio, processed starch having an apparent volume equal to the weight obtained by multiplying the total weight of processed starch used in a specified food by a specified ratio, simulants having an apparent volume equal to the weight obtained by multiplying the total weight of processed starch used in a specified food by a specified ratio, additives having an apparent volume equal to the volume obtained by multiplying the total volume of processed starch used in a specified food by a specified ratio processed starch, simulant with the same volume as the volume obtained by multiplying the total volume of processed starch used in a specified food by a specified ratio, processed starch with the same apparent volume as the volume obtained by multiplying the total volume of processed starch used in a specified food by a specified ratio, simulant with the same apparent volume as the volume obtained by multiplying the total volume of processed starch used in a specified food by a specified ratio, food additive with the same weight as the weight obtained by multiplying the total weight of food additives used in a specified food that are permitted to be labeled under a collective name by a specified ratio, food additives used in a specified food that are permitted to be labeled under a collective name by a specified ratio an imitation of the same weight as the weight obtained by multiplying the total weight of food additives that are permitted to be labeled by a specified ratio; a food additive of the same volume as the volume obtained by multiplying the total volume of food additives that are permitted to be labeled by a collective name among food additives used in a specified food by a specified ratio; an imitation of the same volume as the volume obtained by multiplying the total volume of food additives that are permitted to be labeled by a collective name among food additives used in a specified food by a specified ratio; a food additive of the same apparent volume as the volume obtained by multiplying the total volume of food additives that are permitted to be labeled by a collective name among food additives used in a specified food by a specified ratio;A synthetic vitamin having the same weight as the weight obtained by multiplying the total weight of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same weight as the weight obtained by multiplying the total weight of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same weight as the weight obtained by multiplying the total weight of the food additives used in a specified food that are considered to be carry-over by a specified percentage; A food additive having the same weight as the weight obtained by multiplying the total weight of the food additives used in a specified food that are considered to be carry-over by a specified percentage; A simulant with the same weight as the weight obtained by multiplying the total weight of the food additive by a specified ratio, a food additive with the same volume as the volume obtained by multiplying the total volume of food additives that are considered to be carry-over among the food additives used in a specified food by a specified ratio, a simulant with the same volume as the volume obtained by multiplying the total volume of food additives that are considered to be carry-over among the food additives used in a specified food by a specified ratio, a simulant with the same volume as the volume obtained by multiplying the total volume of food additives that are considered to be carry-over among the food additives used in a specified food by a specified ratio, a food additive of the same volume; an imitation of the same volume as the volume obtained by multiplying the total volume of food additives used in a specified food and considered to be carry-overs by a specified ratio; a food additive of the same weight as the weight obtained by multiplying the total weight of food additives used in a specified food, excluding food additives considered to be carry-overs, by a specified ratio; an imitation of the same weight as the weight obtained by multiplying the total weight of food additives used in a specified food, excluding food additives considered to be carry-overs, by a specified ratio;A food additive with the same volume as the volume obtained by multiplying the total volume of food additives used in a specified food, excluding food additives considered to be carry-over, by a specified ratio; a simulant with the same volume as the volume obtained by multiplying the total volume of food additives used in a specified food, excluding food additives considered to be carry-over, by a specified ratio; a food additive with an apparent volume equal to the volume obtained by multiplying the total volume of food additives used in a specified food, excluding food additives considered to be carry-over, by a specified ratio; An imitation having an apparent volume equal to the volume obtained by multiplying the total volume of food additives, excluding food additives considered to be carryover, by a specified ratio; defatted processed soybeans having the same weight as the weight obtained by multiplying the total weight of defatted processed soybeans used in a specified food by a specified ratio; an imitation having the same weight as the weight obtained by multiplying the total weight of defatted processed soybeans used in a specified food by a specified ratio; defatted processed soybeans having the same volume as the volume obtained by multiplying the total volume of defatted processed soybeans used in a specified food by a specified ratio; a simulant having the same volume as that obtained by multiplying the total volume of defatted processed soybeans used in a specified food by a specified ratio; a defatted processed soybean having the same volume as that obtained by multiplying the total volume of defatted processed soybeans used in a specified food by a specified ratio; a simulant having the same volume as that obtained by multiplying the total volume of defatted processed soybeans used in a specified food by a specified ratio; a phosphate having the same weight as that obtained by multiplying the total weight of phosphates used in a specified food by a specified ratio; a simulant having the same weight as that obtained by multiplying the total volume of phosphates used in a specified food by a specified ratio the same volume of phosphate, an imitation having the same volume as the volume obtained by multiplying the total volume of phosphate used in a specified food by a specified percentage, a phosphate having an apparent volume equal to the volume obtained by multiplying the total volume of phosphate used in a specified food by a specified percentage, an imitation having the apparent volume equal to the volume obtained by multiplying the total volume of phosphate used in a specified food by a specified percentage, a sorbic acid having the same weight as the weight obtained by multiplying the total weight of sorbic acid used in a specified food by a specified percentage, an imitation having the same weight as the weight obtained by multiplying the total weight of sorbic acid used in a specified food by a specified percentage,Sorbic acid having a volume equal to the volume obtained by multiplying the total volume of sorbic acid used in a specified food by a specified ratio, an imitation having a volume equal to the volume obtained by multiplying the total volume of sorbic acid used in a specified food by a specified ratio, sorbic acid having an apparent volume equal to the volume obtained by multiplying the total volume of sorbic acid used in a specified food by a specified ratio, an imitation having an apparent volume equal to the volume obtained by multiplying the total volume of sorbic acid used in a specified food by a specified ratio, a weight obtained by multiplying the total weight of aspartame used in a specified food by a specified ratio, At least one of the following: aspartame of the same weight, an imitation of the same weight as the weight obtained by multiplying the total weight of aspartame used in a specified food by a specified percentage, aspartame of the same volume as the volume obtained by multiplying the total volume of aspartame used in a specified food by a specified percentage, an imitation of the same volume as the volume obtained by multiplying the total volume of aspartame used in a specified food by a specified percentage, aspartame of an apparent volume equal to the volume obtained by multiplying the total volume of aspartame used in a specified food by a specified percentage, or an imitation of the same volume equal to the volume obtained by multiplying the total volume of aspartame used in a specified food by a specified percentage, and a display showing the specified percentage.

[0112] [Secondary product accessories 28] The seeds of the next generation of a specified food ingredient, or the seeds of the next generation of an alternative ingredient that is grown separately from the specified food ingredient under substantially the same conditions as the specified food ingredient.

[0113] [Secondary product accessories 29] A seed potato obtained from a part of a specified food ingredient or from a substitute ingredient grown separately from the specified food ingredient under substantially the same conditions as the specified food ingredient.

[0114] [Secondary product accessories 30] Contains specified food ingredients and at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, or mirin.

[0115] [Secondary product accessories 31] It is made up of specified food ingredients and at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0116] [Secondary product accessories 32] A substitute ingredient that has been grown separately from the specified food ingredient under roughly the same conditions as the specified food ingredient, and at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0117] [Secondary product accessories 33] It is composed of a substitute ingredient that has been grown separately from the specified food ingredient under roughly the same conditions as the specified food ingredient, and at least one of the following ingredients: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0118] [Secondary product accessories 34] A powder of substitute ingredients grown separately from the specified food ingredients under roughly the same conditions as the specified food ingredients, and at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0119] [Secondary product accessories 35] It is composed of powdered substitute ingredients that have been grown separately from the specified food ingredients under roughly the same conditions as the specified food ingredients, and at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0120] [Secondary product accessories 36] Processed products made from substitute ingredients grown separately from the specified food ingredients under roughly the same conditions as the specified food ingredients, and contain at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0121] [Secondary product accessories 37] A product that contains a processed product made from alternative ingredients that have been grown separately from the specified food ingredients under roughly the same conditions as the specified food ingredients, together with at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0122] [Secondary product accessories 38] Powdered processed products made from substitute ingredients grown separately from the specified food ingredients under roughly the same conditions as the specified food ingredients, and at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0123] [Secondary product accessories 39] A powdered processed product of substitute ingredients grown separately from the specified food ingredients under roughly the same conditions as the specified food ingredients, and at least one of the following is contained: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0124] [Secondary product accessories 40] A substitute integrated growth product that has grown together with a substitute raw material that has been grown separately from the specified food raw material under approximately the same conditions as the specified food raw material, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0125] [Secondary product accessories 41] A substitute integrated growth product that has been grown together with a substitute ingredient that has been grown separately from the specified food ingredient under approximately the same conditions as the specified food ingredient, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin are housed together.

[0126] [Secondary product accessories 42] The product comprises a powder of an alternative integral growth product which has been grown together with an alternative raw material which has been grown separately from the raw material of a specified food under substantially the same conditions as the raw material of the specified food, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0127] [Secondary product accessories 43] This product is composed of a powder of an alternative integrated growth product that has been grown together with an alternative raw material that has been grown separately from the specified food raw material under approximately the same conditions as the specified food raw material, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0128] [Secondary product accessories 44] A processed product of an alternative integrated growth product which is grown together with an alternative raw material which is grown separately from the specified food raw material under substantially the same conditions as the specified food raw material, and which contains at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0129] [Secondary product accessories 45] A processed product of an alternative integrated growth product, which is grown together with an alternative raw material that is grown separately from the specified food raw material under approximately the same conditions as the specified food raw material, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin is housed together.

[0130] [Secondary product accessories 46] A powdered processed product of an alternative integrated growth product which is grown together with an alternative raw material which is grown separately from the raw material of a specified food under substantially the same conditions as the raw material of the specified food, and which contains at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0131] [Secondary product accessories 47] A powdered processed product of an alternative integrated growth product, which is grown together with an alternative raw material that is grown separately from the specified food raw material under approximately the same conditions as the specified food raw material, is contained together with at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0132] [Secondary product accessories 48] A product having a part of an integrally grown product that has grown together with a specified food raw material and which is different from the specified food raw material, or a part of an alternative integrally grown product that has grown together with an alternative raw material that has grown separately from the specified food raw material under approximately the same conditions as the specified food raw material and which is different from the part corresponding to the specified food raw material, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0133] [Secondary product accessories 49] A product that contains a part of an integrally grown product that has grown together with a specified food raw material, which is different from the specified food raw material, or a part of an alternative integrally grown product that has grown together with an alternative raw material that has grown separately from the specified food raw material under approximately the same conditions as the specified food raw material, which is different from the part that corresponds to the specified food raw material, together with at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0134] [Secondary product accessories 50] A powder of a part of an integrally grown product that has grown together with a specified food raw material and that is different from the specified food raw material, or a powder of a part of an alternative integrally grown product that has grown together with an alternative raw material that has grown separately from the specified food raw material under approximately the same conditions as the specified food raw material and that is different from the part that corresponds to the specified food raw material, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0135] [Secondary product accessories 51] A powder of a part of an integrally grown product that has grown together with a specified food raw material and that is different from the specified food raw material, or a powder of a part of an alternative integrally grown product that has grown together with an alternative raw material that has grown separately from the specified food raw material under approximately the same conditions as the specified food raw material and that is different from the part that corresponds to the specified food raw material, is contained together with at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0136] [Secondary product accessories 52] A processed product of a part of an integrally grown product that has grown together with a specified food raw material and that is different from the specified food raw material, or a processed product of a part of an alternative integrally grown product that has grown together with an alternative raw material that has grown separately from the specified food raw material under approximately the same conditions as the specified food raw material and that is different from the part that corresponds to the specified food raw material, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0137] [Secondary product accessories 53] A processed product of a part of an integrally grown product that has grown together with a specified food raw material, which is different from the specified food raw material, or a processed product of a part of an alternative integrally grown product that has grown together with an alternative raw material that has grown separately from the specified food raw material under approximately the same conditions as the specified food raw material, which is different from the part that corresponds to the specified food raw material, is contained together with at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0138] [Secondary product accessories 54] A powdered processed product of a part of an integrally grown product that has grown together with a specified food ingredient and that is different from the specified food ingredient, or a powdered processed product of a part of an alternative integrally grown product that has grown together with an alternative ingredient that has grown separately from the specified food ingredient under approximately the same conditions as the specified food ingredient and that is different from the part that corresponds to the specified food ingredient, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0139] [Secondary product accessories 55] A powdered processed product of a part of an integrally grown product that has grown together with a specified food raw material and that is different from the specified food raw material, or a powdered processed product of a part of an alternative integrally grown product that has grown together with an alternative raw material that has grown separately from the specified food raw material under approximately the same conditions as the specified food raw material and that is different from the part that corresponds to the specified food raw material, is contained together with at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0140] [Secondary product accessories 56] Food additives with the same weight as the total weight of food additives used in a specified food, simulants with the same weight as the total weight of food additives used in a specified food, food additives with the same volume as the total volume of food additives used in a specified food, simulants with the same volume as the total volume of food additives used in a specified food, food additives with the same apparent volume as the total volume of food additives used in a specified food, simulants with the same apparent volume as the total volume of food additives used in a specified food, sugar with the same weight as the total weight of sugar used in a specified food, simulants with the same weight as the total weight of sugar used in a specified food, a volume of sugar equal to the total volume of sugar used in a given food; a simulant equal to the total volume of sugar used in a given food; a volume of sugar apparently equal to the total volume of sugar used in a given food; a simulant equal to the total volume of sugar used in a given food; a weight of salt equal to the total weight of salt used in a given food; a weight of simulant equal to the total weight of salt used in a given food; a volume of salt equal to the total volume of salt used in a given food; a volume of salt equal to the total volume of salt used in a given food; a simulant equal to the total volume of salt used in a given food; a volume of salt apparently equal to the total volume of salt used in a given food; a simulant having the same apparent volume as the total volume of salts added to a given food, a protein hydrolysate having the same weight as the total weight of protein hydrolysates used in a given food, a simulant having the same weight as the total weight of protein hydrolysates used in a given food, a protein hydrolysate having the same volume as the total volume of protein hydrolysates used in a given food, a simulant having the same volume as the total volume of protein hydrolysates used in a given food, a protein hydrolysate having the same apparent volume as the total volume of protein hydrolysates used in a given food, a simulant having the same apparent volume as the total volume of protein hydrolysates used in a given food object, seasoning having the same weight as the total weight of seasonings used in a specified food, simulant having the same weight as the total weight of seasonings used in a specified food, seasoning having the same volume as the total volume of seasonings used in a specified food, simulant having the same volume as the total volume of seasonings used in a specified food, seasoning having the same apparent volume as the total volume of seasonings used in a specified food, simulant having the same apparent volume as the total volume of seasonings used in a specified food, glucose fructose syrup having the same weight as the total weight of glucose fructose syrup used in a specified food, simulant having the same weight as the total weight of glucose fructose syrup used in a specified food,Glucose-fructose syrup of the same volume as the total volume of glucose-fructose syrup used in a specified food, an imitation of the same volume as the total volume of glucose-fructose syrup used in a specified food, glucose-fructose syrup of the same apparent volume as the total volume of glucose-fructose syrup used in a specified food, an imitation of the same apparent volume as the total volume of glucose-fructose syrup used in a specified food, processed oils and fats of the same weight as the total weight of processed oils and fats used in a specified food, an imitation of the same weight as the total weight of processed oils and fats used in a specified food, processed oils and fats of the same volume as the total volume of processed oils and fats used in a specified food , a simulant with the same volume as the total volume of processed fats and oils used in a specified food, a processed fat with the same apparent volume as the total volume of processed fats and oils used in a specified food, a simulant with the same apparent volume as the total volume of processed fats and oils used in a specified food, a trans fatty acid with the same weight as the total weight of trans fatty acids used in a specified food, a simulant with the same weight as the total weight of trans fatty acids used in a specified food, a trans fatty acid with the same volume as the total volume of trans fatty acids used in a specified food, a simulant with the same volume as the total volume of trans fatty acids used in a specified food, a volume of trans fatty acids that appears to be the same as the total volume of trans fatty acids used; a volume of simulant that appears to be the same as the total volume of trans fatty acids used in a given food; a weight of modified starch that appears to be the same as the total weight of modified starch used in a given food; a weight of simulant that appears to be the same as the total weight of modified starch used in a given food; a volume of modified starch that appears to be the same as the total volume of modified starch used in a given food; a volume of simulant that appears to be the same as the total volume of modified starch used in a given food; a volume of modified starch that appears to be the same as the total volume of modified starch used in a given food; A simulant with an apparent volume equal to the total volume of processed starch used in a specified food; a food additive with a weight equal to the total weight of food additives used in a specified food that are permitted to be labeled with a collective name; a simulant with a weight equal to the total weight of food additives used in a specified food that are permitted to be labeled with a collective name; a food additive with a volume equal to the total volume of food additives used in a specified food that are permitted to be labeled with a collective name; a simulant with a volume equal to the total volume of food additives used in a specified food that are permitted to be labeled with a collective name;Food additives with the same apparent volume as the total volume of food additives used in a specified food and permitted to be labeled with a collective name; imitation with the same apparent volume as the total volume of food additives used in a specified food and permitted to be labeled with a collective name; synthetic vitamins with the same weight as the total weight of synthetic vitamins used in a specified food; imitation with the same weight as the total weight of synthetic vitamins used in a specified food; synthetic vitamins with the same volume as the total volume of synthetic vitamins used in a specified food; imitation with the same volume as the total volume of synthetic vitamins used in a specified food; synthetic vitamins with the same apparent volume as the total volume of synthetic vitamins used in a specified food; imitation with the same apparent volume as the total volume of synthetic vitamins used in a specified food; food additives with the same weight as the total weight of food additives considered to be carry-overs used in a specified food; imitation with the same weight as the total weight of food additives considered to be carry-overs used in a specified food; food additives with the same volume as the total volume of food additives considered to be carry-overs used in a specified food; a simulant with the same volume as the total volume of food additives used in a specified food and considered to be carry-overs, a food additive with the same apparent volume as the total volume of food additives used in a specified food and considered to be carry-overs, a simulant with the same apparent volume as the total volume of food additives used in a specified food and considered to be carry-overs, a food additive with the same weight as the total weight of food additives used in a specified food excluding food additives considered to be carry-overs, a simulant with the same weight as the total weight of food additives used in a specified food excluding food additives considered to be carry-overs, a food additive with the same volume as the total volume of food additives used in a specified food excluding food additives considered to be carry-overs, a simulant with the same volume as the total volume of food additives used in a specified food excluding food additives considered to be carry-overs, a food additive with the same apparent volume as the total volume of food additives used in a specified food excluding food additives considered to be carry-overs,Simulants having the same apparent volume as the total volume of food additives used in a specified food, excluding food additives considered to be carry-overs, defatted processed soybeans having the same weight as the total weight of defatted processed soybeans used in a specified food, simulants having the same weight as the total weight of defatted processed soybeans used in a specified food, defatted processed soybeans having the same volume as the total volume of defatted processed soybeans used in a specified food, simulants having the same volume as the total volume of defatted processed soybeans used in a specified food, defatted processed soybeans having the same apparent volume as the total volume of defatted processed soybeans used in a specified food, Simulant having the same apparent volume as the total volume of defatted processed soybeans used in a specified food, phosphate having the same weight as the total weight of phosphate used in a specified food, simulant having the same weight as the total weight of phosphate used in a specified food, phosphate having the same volume as the total volume of phosphate used in a specified food, simulant having the same volume as the total volume of phosphate used in a specified food, phosphate having the same apparent volume as the total volume of phosphate used in a specified food, simulant having the same apparent volume as the total volume of phosphate used in a specified food, sorbitol having the same apparent volume as the total volume of phosphate used in a specified food, a weight of sorbic acid equal to the total weight of acid; a weight of simulant equal to the total weight of sorbic acid used in a specified food; a volume of sorbic acid equal to the total volume of sorbic acid used in a specified food; a volume of simulant equal to the total volume of sorbic acid used in a specified food; a volume of sorbic acid apparently equal to the total volume of sorbic acid used in a specified food; a volume of simulant equal to the total volume of sorbic acid used in a specified food; a weight of aspartame equal to the total weight of aspartame used in a specified food; aspartame used in a specified food A food product having at least one of the following: a simulant having the same weight as the total weight of aspartame used in a specified food; a simulant having the same volume as the total volume of aspartame used in a specified food; an simulant having the same volume as the total volume of aspartame used in a specified food; an simulant having the same volume as the total volume of aspartame used in a specified food; an simulant having the same volume as the total volume of aspartame used in a specified food; and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast bacteria, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0141] [Secondary product accessories 57] Food additives with the same weight as the total weight of food additives used in a specified food, simulants with the same weight as the total weight of food additives used in a specified food, food additives with the same volume as the total volume of food additives used in a specified food, simulants with the same volume as the total volume of food additives used in a specified food, food additives with the same apparent volume as the total volume of food additives used in a specified food, simulants with the same apparent volume as the total volume of food additives used in a specified food, sugar with the same weight as the total weight of sugar used in a specified food, simulants with the same weight as the total weight of sugar used in a specified food, a volume of sugar equal to the total volume of sugar used in a given food; a simulant equal to the total volume of sugar used in a given food; a volume of sugar apparently equal to the total volume of sugar used in a given food; a simulant equal to the total volume of sugar used in a given food; a weight of salt equal to the total weight of salt used in a given food; a weight of simulant equal to the total weight of salt used in a given food; a volume of salt equal to the total volume of salt used in a given food; a volume of salt equal to the total volume of salt used in a given food; a simulant equal to the total volume of salt used in a given food; a volume of salt apparently equal to the total volume of salt used in a given food; a simulant having the same apparent volume as the total volume of salts added to a given food, a protein hydrolysate having the same weight as the total weight of protein hydrolysates used in a given food, a simulant having the same weight as the total weight of protein hydrolysates used in a given food, a protein hydrolysate having the same volume as the total volume of protein hydrolysates used in a given food, a simulant having the same volume as the total volume of protein hydrolysates used in a given food, a protein hydrolysate having the same apparent volume as the total volume of protein hydrolysates used in a given food, a simulant having the same apparent volume as the total volume of protein hydrolysates used in a given food object, seasoning having the same weight as the total weight of seasonings used in a specified food, simulant having the same weight as the total weight of seasonings used in a specified food, seasoning having the same volume as the total volume of seasonings used in a specified food, simulant having the same volume as the total volume of seasonings used in a specified food, seasoning having the same apparent volume as the total volume of seasonings used in a specified food, simulant having the same apparent volume as the total volume of seasonings used in a specified food, glucose fructose syrup having the same weight as the total weight of glucose fructose syrup used in a specified food, simulant having the same weight as the total weight of glucose fructose syrup used in a specified food,Glucose-fructose syrup of the same volume as the total volume of glucose-fructose syrup used in a specified food, an imitation of the same volume as the total volume of glucose-fructose syrup used in a specified food, glucose-fructose syrup of the same apparent volume as the total volume of glucose-fructose syrup used in a specified food, an imitation of the same apparent volume as the total volume of glucose-fructose syrup used in a specified food, processed oils and fats of the same weight as the total weight of processed oils and fats used in a specified food, an imitation of the same weight as the total weight of processed oils and fats used in a specified food, processed oils and fats of the same volume as the total volume of processed oils and fats used in a specified food , a simulant with the same volume as the total volume of processed fats and oils used in a specified food, a processed fat with the same apparent volume as the total volume of processed fats and oils used in a specified food, a simulant with the same apparent volume as the total volume of processed fats and oils used in a specified food, a trans fatty acid with the same weight as the total weight of trans fatty acids used in a specified food, a simulant with the same weight as the total weight of trans fatty acids used in a specified food, a trans fatty acid with the same volume as the total volume of trans fatty acids used in a specified food, a simulant with the same volume as the total volume of trans fatty acids used in a specified food, a volume of trans fatty acids that appears to be the same as the total volume of trans fatty acids used; a volume of simulant that appears to be the same as the total volume of trans fatty acids used in a given food; a weight of modified starch that appears to be the same as the total weight of modified starch used in a given food; a weight of simulant that appears to be the same as the total weight of modified starch used in a given food; a volume of modified starch that appears to be the same as the total volume of modified starch used in a given food; a volume of simulant that appears to be the same as the total volume of modified starch used in a given food; a volume of modified starch that appears to be the same as the total volume of modified starch used in a given food; A simulant with an apparent volume equal to the total volume of processed starch used in a specified food; a food additive with a weight equal to the total weight of food additives used in a specified food that are permitted to be labeled with a collective name; a simulant with a weight equal to the total weight of food additives used in a specified food that are permitted to be labeled with a collective name; a food additive with a volume equal to the total volume of food additives used in a specified food that are permitted to be labeled with a collective name; a simulant with a volume equal to the total volume of food additives used in a specified food that are permitted to be labeled with a collective name;Food additives with the same apparent volume as the total volume of food additives used in a specified food and permitted to be labeled with a collective name; imitation with the same apparent volume as the total volume of food additives used in a specified food and permitted to be labeled with a collective name; synthetic vitamins with the same weight as the total weight of synthetic vitamins used in a specified food; imitation with the same weight as the total weight of synthetic vitamins used in a specified food; synthetic vitamins with the same volume as the total volume of synthetic vitamins used in a specified food; imitation with the same volume as the total volume of synthetic vitamins used in a specified food; synthetic vitamins with the same apparent volume as the total volume of synthetic vitamins used in a specified food; imitation with the same apparent volume as the total volume of synthetic vitamins used in a specified food; food additives with the same weight as the total weight of food additives considered to be carry-overs used in a specified food; imitation with the same weight as the total weight of food additives considered to be carry-overs used in a specified food; food additives with the same volume as the total volume of food additives considered to be carry-overs used in a specified food; a simulant with the same volume as the total volume of food additives used in a specified food and considered to be carry-overs, a food additive with the same apparent volume as the total volume of food additives used in a specified food and considered to be carry-overs, a simulant with the same apparent volume as the total volume of food additives used in a specified food and considered to be carry-overs, a food additive with the same weight as the total weight of food additives used in a specified food excluding food additives considered to be carry-overs, a simulant with the same weight as the total weight of food additives used in a specified food excluding food additives considered to be carry-overs, a food additive with the same volume as the total volume of food additives used in a specified food excluding food additives considered to be carry-overs, a simulant with the same volume as the total volume of food additives used in a specified food excluding food additives considered to be carry-overs, a food additive with the same apparent volume as the total volume of food additives used in a specified food excluding food additives considered to be carry-overs,Simulants having the same apparent volume as the total volume of food additives used in a specified food, excluding food additives considered to be carry-overs, defatted processed soybeans having the same weight as the total weight of defatted processed soybeans used in a specified food, simulants having the same weight as the total weight of defatted processed soybeans used in a specified food, defatted processed soybeans having the same volume as the total volume of defatted processed soybeans used in a specified food, simulants having the same volume as the total volume of defatted processed soybeans used in a specified food, defatted processed soybeans having the same apparent volume as the total volume of defatted processed soybeans used in a specified food, Simulant having the same apparent volume as the total volume of defatted processed soybeans used in a food; phosphate having the same weight as the total weight of phosphate used in a given food; simulant having the same weight as the total weight of phosphate used in a given food; phosphate having the same volume as the total volume of phosphate used in a given food; simulant having the same volume as the total volume of phosphate used in a given food; phosphate having the same apparent volume as the total volume of phosphate used in a given food; simulant having the same apparent volume as the total volume of phosphate used in a given food; total weight of sorbic acid used in a given food a weight of sorbic acid equal to the total weight of sorbic acid used in the specified food; a weight of simulant equal to the total volume of sorbic acid used in the specified food; a volume of sorbic acid equal to the total volume of sorbic acid used in the specified food; a volume of simulant equal to the total volume of sorbic acid used in the specified food; a volume of sorbic acid apparently equal to the total volume of sorbic acid used in the specified food; a volume of aspartame equal to the total weight of aspartame used in the specified food; a weight of aspartame equal to the total weight of aspartame used in the specified food A container that contains at least one of the following: a weight simulant, aspartame with the same volume as the total volume of aspartame used in a specified food, a simulant with the same volume as the total volume of aspartame used in a specified food, aspartame with the same apparent volume as the total volume of aspartame used in a specified food, or a simulant with the same apparent volume as the total volume of aspartame used in a specified food, together with at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast bacteria, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0142] [Secondary product accessories 58]A food additive having the same weight as the weight obtained by multiplying the total weight of food additives used in a specified food by a specified ratio, an imitation having the same weight as the weight obtained by multiplying the total weight of food additives used in a specified food by a specified ratio, a food additive having the same volume as the volume obtained by multiplying the total volume of food additives used in a specified food by a specified ratio, an imitation having the same volume as the volume obtained by multiplying the total volume of food additives used in a specified food by a specified ratio, a food additive having an apparent volume the same as the volume obtained by multiplying the total volume of food additives used in a specified food by a specified ratio, an imitation having an apparent volume equal to the volume obtained by multiplying the total volume of food additives used in a specified food by a specified percentage; a sugar having a weight equal to the weight obtained by multiplying the total weight of sugar used in a specified food by a specified percentage; an imitation having a weight equal to the weight obtained by multiplying the total weight of sugar used in a specified food by a specified percentage; a sugar having a volume equal to the volume obtained by multiplying the total volume of sugar used in a specified food by a specified percentage; an imitation having a volume equal to the volume obtained by multiplying the total volume of sugar used in a specified food by a specified percentage; sugar having an apparent volume equal to the volume obtained by multiplying the total volume of sugar used in a specified food by a specified ratio; an imitation having an apparent volume equal to the volume obtained by multiplying the total volume of sugar used in a specified food by a specified ratio; salt having an apparent weight equal to the weight obtained by multiplying the total weight of salt used in a specified food by a specified ratio; an imitation having an apparent weight equal to the weight obtained by multiplying the total weight of salt used in a specified food by a specified ratio; salt having an apparent volume equal to the volume obtained by multiplying the total volume of salt used in a specified food by a specified ratio; an imitation having an apparent volume equal to the volume obtained by multiplying the total volume of salt used in a specified food by a specified ratio; a salt having an apparent volume equal to the volume obtained by multiplying the total volume of salt used in a specified food by a specified ratio; an imitation having an apparent volume equal to the volume obtained by multiplying the total volume of salt used in a specified food by a specified ratio; a protein hydrolysate having an apparent volume equal to the weight obtained by multiplying the total weight of the protein hydrolysate used in a specified food by a specified ratio; an imitation having an apparent volume equal to the weight obtained by multiplying the total weight of the protein hydrolysate used in a specified food by a specified ratio; a protein hydrolysate having an apparent volume equal to the volume obtained by multiplying the total volume of the protein hydrolysate used in a specified food by a specified ratio;A simulant having the same volume as the volume obtained by multiplying the total volume of the protein hydrolysate used in a specified food by a specified ratio, a protein hydrolysate having an apparent volume the same as the volume obtained by multiplying the total volume of the protein hydrolysate used in a specified food by a specified ratio, a simulant having the apparent volume the same as the volume obtained by multiplying the total volume of the protein hydrolysate used in a specified food by a specified ratio, a seasoning having the same weight as the weight obtained by multiplying the total weight of the seasoning used in a specified food by a specified ratio, a seasoning having the same weight as the weight obtained by multiplying the total weight of the seasoning used in a specified food by a specified ratio a quantity of simulant, a seasoning having the same volume as the volume obtained by multiplying the total volume of the seasonings used in a specified food by a specified ratio, a simulant having the same volume as the volume obtained by multiplying the total volume of the seasonings used in a specified food by a specified ratio, a seasoning having an apparent volume the same as the volume obtained by multiplying the total volume of the seasonings used in a specified food by a specified ratio, a simulant having an apparent volume the same as the volume obtained by multiplying the total volume of the seasonings used in a specified food by a specified ratio, a glucose fructose syrup having the same weight as the weight obtained by multiplying the total weight of the glucose fructose syrup used in a specified food by a specified ratio, simulant having the same weight as the weight obtained by multiplying the total weight of glucose fructose syrup used in the food by a specified ratio, glucose fructose syrup having the same volume as the volume obtained by multiplying the total volume of glucose fructose syrup used in the food by a specified ratio, simulant having the same volume as the volume obtained by multiplying the total volume of glucose fructose syrup used in the food by a specified ratio, glucose fructose syrup having an apparent volume the same as the volume obtained by multiplying the total volume of glucose fructose syrup used in the food by a specified ratio, glucose fructose syrup having the same volume as the volume obtained by multiplying the total volume of glucose fructose syrup used in the food by a specified ratio simulants having an apparent volume equal to the volume of the processed oils and fats used in a specified food product, a processed oil and fat having the same weight as the weight obtained by multiplying the total weight of the processed oils and fats used in a specified food product by a specified ratio, a simulant having the same weight as the weight obtained by multiplying the total weight of the processed oils and fats used in a specified food product by a specified ratio, a processed oil and fat having the same volume as the volume obtained by multiplying the total volume of the processed oils and fats used in a specified food product by a specified ratio, a simulant having the same volume as the volume obtained by multiplying the total volume of the processed oils and fats used in a specified food product by a specified ratio, a processed oil and fat having the apparent volume as the volume obtained by multiplying the total volume of the processed oils and fats used in a specified food product by a specified ratio,An imitation having an apparent volume equal to the volume obtained by multiplying the total volume of processed oils and fats used in a specified food by a specified ratio, a trans fatty acid having a weight equal to the weight obtained by multiplying the total weight of trans fatty acids used in a specified food by a specified ratio, an imitation having a weight equal to the weight obtained by multiplying the total weight of trans fatty acids used in a specified food by a specified ratio, a trans fatty acid having a volume equal to the volume obtained by multiplying the total volume of trans fatty acids used in a specified food by a specified ratio, an imitation having a volume equal to the volume obtained by multiplying the total volume of trans fatty acids used in a specified food by a specified ratio, Trans fatty acids having an apparent volume equal to the volume obtained by multiplying the total volume of trans fatty acids used in a specified food by a specified ratio, simulants having an apparent volume equal to the volume obtained by multiplying the total volume of trans fatty acids used in a specified food by a specified ratio, processed starch having an apparent volume equal to the weight obtained by multiplying the total weight of processed starch used in a specified food by a specified ratio, simulants having an apparent volume equal to the weight obtained by multiplying the total weight of processed starch used in a specified food by a specified ratio, additives having an apparent volume equal to the volume obtained by multiplying the total volume of processed starch used in a specified food by a specified ratio processed starch, simulant with the same volume as the volume obtained by multiplying the total volume of processed starch used in a specified food by a specified ratio, processed starch with the same apparent volume as the volume obtained by multiplying the total volume of processed starch used in a specified food by a specified ratio, simulant with the same apparent volume as the volume obtained by multiplying the total volume of processed starch used in a specified food by a specified ratio, food additive with the same weight as the weight obtained by multiplying the total weight of food additives used in a specified food that are permitted to be labeled under a collective name by a specified ratio, food additives used in a specified food that are permitted to be labeled under a collective name by a specified ratio an imitation of the same weight as the weight obtained by multiplying the total weight of food additives that are permitted to be labeled by a specified ratio; a food additive of the same volume as the volume obtained by multiplying the total volume of food additives that are permitted to be labeled by a collective name among food additives used in a specified food by a specified ratio; an imitation of the same volume as the volume obtained by multiplying the total volume of food additives that are permitted to be labeled by a collective name among food additives used in a specified food by a specified ratio; a food additive of the same apparent volume as the volume obtained by multiplying the total volume of food additives that are permitted to be labeled by a collective name among food additives used in a specified food by a specified ratio;A synthetic vitamin having the same weight as the weight obtained by multiplying the total weight of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same weight as the weight obtained by multiplying the total weight of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same weight as the weight obtained by multiplying the total weight of the food additives used in a specified food that are considered to be carry-over by a specified percentage; A food additive having the same weight as the weight obtained by multiplying the total weight of the food additives used in a specified food that are considered to be carry-over by a specified percentage; A simulant with the same weight as the weight obtained by multiplying the total weight of the food additive by a specified ratio, a food additive with the same volume as the volume obtained by multiplying the total volume of food additives that are considered to be carry-over among the food additives used in a specified food by a specified ratio, a simulant with the same volume as the volume obtained by multiplying the total volume of food additives that are considered to be carry-over among the food additives used in a specified food by a specified ratio, a simulant with the same volume as the volume obtained by multiplying the total volume of food additives that are considered to be carry-over among the food additives used in a specified food by a specified ratio, a food additive of the same volume; an imitation of the same volume as the volume obtained by multiplying the total volume of food additives used in a specified food and considered to be carry-overs by a specified ratio; a food additive of the same weight as the weight obtained by multiplying the total weight of food additives used in a specified food, excluding food additives considered to be carry-overs, by a specified ratio; an imitation of the same weight as the weight obtained by multiplying the total weight of food additives used in a specified food, excluding food additives considered to be carry-overs, by a specified ratio;A food additive with the same volume as the volume obtained by multiplying the total volume of food additives used in a specified food, excluding food additives considered to be carry-over, by a specified ratio; a simulant with the same volume as the volume obtained by multiplying the total volume of food additives used in a specified food, excluding food additives considered to be carry-over, by a specified ratio; a food additive with an apparent volume equal to the volume obtained by multiplying the total volume of food additives used in a specified food, excluding food additives considered to be carry-over, by a specified ratio; An imitation having an apparent volume equal to the volume obtained by multiplying the total volume of food additives, excluding food additives considered to be carryover, by a specified ratio; defatted processed soybeans having the same weight as the weight obtained by multiplying the total weight of defatted processed soybeans used in a specified food by a specified ratio; an imitation having the same weight as the weight obtained by multiplying the total weight of defatted processed soybeans used in a specified food by a specified ratio; defatted processed soybeans having the same volume as the volume obtained by multiplying the total volume of defatted processed soybeans used in a specified food by a specified ratio; a simulant having the same volume as that obtained by multiplying the total volume of defatted processed soybeans used in a specified food by a specified ratio; a defatted processed soybean having the same volume as that obtained by multiplying the total volume of defatted processed soybeans used in a specified food by a specified ratio; a simulant having the same volume as that obtained by multiplying the total volume of defatted processed soybeans used in a specified food by a specified ratio; a phosphate having the same weight as that obtained by multiplying the total weight of phosphates used in a specified food by a specified ratio; a simulant having the same weight as that obtained by multiplying the total volume of phosphates used in a specified food by a specified ratio the same volume of phosphate, an imitation having the same volume as the volume obtained by multiplying the total volume of phosphate used in a specified food by a specified percentage, a phosphate having an apparent volume equal to the volume obtained by multiplying the total volume of phosphate used in a specified food by a specified percentage, an imitation having the apparent volume equal to the volume obtained by multiplying the total volume of phosphate used in a specified food by a specified percentage, a sorbic acid having the same weight as the weight obtained by multiplying the total weight of sorbic acid used in a specified food by a specified percentage, an imitation having the same weight as the weight obtained by multiplying the total weight of sorbic acid used in a specified food by a specified percentage,Sorbic acid having a volume equal to the volume obtained by multiplying the total volume of sorbic acid used in a specified food by a specified ratio, an imitation having a volume equal to the volume obtained by multiplying the total volume of sorbic acid used in a specified food by a specified ratio, sorbic acid having an apparent volume equal to the volume obtained by multiplying the total volume of sorbic acid used in a specified food by a specified ratio, an imitation having an apparent volume equal to the volume obtained by multiplying the total volume of sorbic acid used in a specified food by a specified ratio, a weight obtained by multiplying the total weight of aspartame used in a specified food by a specified ratio, a product having at least one of the following: the same weight of aspartame, an imitation of the same weight as the weight obtained by multiplying the total weight of aspartame used in a specified food by a specified ratio, aspartame of the same volume as the volume obtained by multiplying the total volume of aspartame used in a specified food by a specified ratio, an imitation of the same volume as the volume obtained by multiplying the total volume of aspartame used in a specified food by a specified ratio, aspartame of an apparent volume to that obtained by multiplying the total volume of aspartame used in a specified food by a specified ratio, an imitation of an apparent volume to that obtained by multiplying the total volume of aspartame used in a specified food by a specified ratio, and at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast bacteria, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin; and a product labeled with the specified ratio.

[0143] [Secondary product accessories 59] A food additive having the same weight as the weight obtained by multiplying the total weight of food additives used in a specified food by a specified ratio, an imitation having the same weight as the weight obtained by multiplying the total weight of food additives used in a specified food by a specified ratio, a food additive having the same volume as the volume obtained by multiplying the total volume of food additives used in a specified food by a specified ratio, an imitation having the same volume as the volume obtained by multiplying the total volume of food additives used in a specified food by a specified ratio, a food additive having an apparent volume the same as the volume obtained by multiplying the total volume of food additives used in a specified food by a specified ratio, an imitation having an apparent volume equal to the volume obtained by multiplying the total volume of food additives used in a specified food by a specified percentage; a sugar having a weight equal to the weight obtained by multiplying the total weight of sugar used in a specified food by a specified percentage; an imitation having a weight equal to the weight obtained by multiplying the total weight of sugar used in a specified food by a specified percentage; a sugar having a volume equal to the volume obtained by multiplying the total volume of sugar used in a specified food by a specified percentage; an imitation having a volume equal to the volume obtained by multiplying the total volume of sugar used in a specified food by a specified percentage; sugar having an apparent volume equal to the volume obtained by multiplying the total volume of sugar used in a specified food by a specified ratio; an imitation having an apparent volume equal to the volume obtained by multiplying the total volume of sugar used in a specified food by a specified ratio; salt having an apparent weight equal to the weight obtained by multiplying the total weight of salt used in a specified food by a specified ratio; an imitation having an apparent weight equal to the weight obtained by multiplying the total weight of salt used in a specified food by a specified ratio; salt having an apparent volume equal to the volume obtained by multiplying the total volume of salt used in a specified food by a specified ratio; an imitation having an apparent volume equal to the volume obtained by multiplying the total volume of salt used in a specified food by a specified ratio; a salt having an apparent volume equal to the volume obtained by multiplying the total volume of salt used in a specified food by a specified ratio; an imitation having an apparent volume equal to the volume obtained by multiplying the total volume of salt used in a specified food by a specified ratio; a protein hydrolysate having an apparent volume equal to the weight obtained by multiplying the total weight of the protein hydrolysate used in a specified food by a specified ratio; an imitation having an apparent volume equal to the weight obtained by multiplying the total weight of the protein hydrolysate used in a specified food by a specified ratio; a protein hydrolysate having an apparent volume equal to the volume obtained by multiplying the total volume of the protein hydrolysate used in a specified food by a specified ratio;A simulant having the same volume as the volume obtained by multiplying the total volume of the protein hydrolysate used in a specified food by a specified ratio, a protein hydrolysate having an apparent volume the same as the volume obtained by multiplying the total volume of the protein hydrolysate used in a specified food by a specified ratio, a simulant having the apparent volume the same as the volume obtained by multiplying the total volume of the protein hydrolysate used in a specified food by a specified ratio, a seasoning having the same weight as the weight obtained by multiplying the total weight of the seasoning used in a specified food by a specified ratio, a seasoning having the same weight as the weight obtained by multiplying the total weight of the seasoning used in a specified food by a specified ratio a quantity of simulant, a seasoning having the same volume as the volume obtained by multiplying the total volume of the seasonings used in a specified food by a specified ratio, a simulant having the same volume as the volume obtained by multiplying the total volume of the seasonings used in a specified food by a specified ratio, a seasoning having an apparent volume the same as the volume obtained by multiplying the total volume of the seasonings used in a specified food by a specified ratio, a simulant having an apparent volume the same as the volume obtained by multiplying the total volume of the seasonings used in a specified food by a specified ratio, a glucose fructose syrup having the same weight as the weight obtained by multiplying the total weight of the glucose fructose syrup used in a specified food by a specified ratio, simulant having the same weight as the weight obtained by multiplying the total weight of glucose fructose syrup used in the food by a specified ratio, glucose fructose syrup having the same volume as the volume obtained by multiplying the total volume of glucose fructose syrup used in the food by a specified ratio, simulant having the same volume as the volume obtained by multiplying the total volume of glucose fructose syrup used in the food by a specified ratio, glucose fructose syrup having an apparent volume the same as the volume obtained by multiplying the total volume of glucose fructose syrup used in the food by a specified ratio, glucose fructose syrup having the same volume as the volume obtained by multiplying the total volume of glucose fructose syrup used in the food by a specified ratio simulants having an apparent volume equal to the volume of the processed oils and fats used in a specified food product, a processed oil and fat having the same weight as the weight obtained by multiplying the total weight of the processed oils and fats used in a specified food product by a specified ratio, a simulant having the same weight as the weight obtained by multiplying the total weight of the processed oils and fats used in a specified food product by a specified ratio, a processed oil and fat having the same volume as the volume obtained by multiplying the total volume of the processed oils and fats used in a specified food product by a specified ratio, a simulant having the same volume as the volume obtained by multiplying the total volume of the processed oils and fats used in a specified food product by a specified ratio, a processed oil and fat having the apparent volume as the volume obtained by multiplying the total volume of the processed oils and fats used in a specified food product by a specified ratio,An imitation having an apparent volume equal to the volume obtained by multiplying the total volume of processed oils and fats used in a specified food by a specified ratio, a trans fatty acid having a weight equal to the weight obtained by multiplying the total weight of trans fatty acids used in a specified food by a specified ratio, an imitation having a weight equal to the weight obtained by multiplying the total weight of trans fatty acids used in a specified food by a specified ratio, a trans fatty acid having a volume equal to the volume obtained by multiplying the total volume of trans fatty acids used in a specified food by a specified ratio, an imitation having a volume equal to the volume obtained by multiplying the total volume of trans fatty acids used in a specified food by a specified ratio, Trans fatty acids having an apparent volume equal to the volume obtained by multiplying the total volume of trans fatty acids used in a specified food by a specified ratio, simulants having an apparent volume equal to the volume obtained by multiplying the total volume of trans fatty acids used in a specified food by a specified ratio, processed starch having an apparent volume equal to the weight obtained by multiplying the total weight of processed starch used in a specified food by a specified ratio, simulants having an apparent volume equal to the weight obtained by multiplying the total weight of processed starch used in a specified food by a specified ratio, additives having an apparent volume equal to the volume obtained by multiplying the total volume of processed starch used in a specified food by a specified ratio processed starch, simulant with the same volume as the volume obtained by multiplying the total volume of processed starch used in a specified food by a specified ratio, processed starch with the same apparent volume as the volume obtained by multiplying the total volume of processed starch used in a specified food by a specified ratio, simulant with the same apparent volume as the volume obtained by multiplying the total volume of processed starch used in a specified food by a specified ratio, food additive with the same weight as the weight obtained by multiplying the total weight of food additives used in a specified food that are permitted to be labeled under a collective name by a specified ratio, food additives used in a specified food that are permitted to be labeled under a collective name by a specified ratio an imitation of the same weight as the weight obtained by multiplying the total weight of food additives that are permitted to be labeled by a specified ratio; a food additive of the same volume as the volume obtained by multiplying the total volume of food additives that are permitted to be labeled by a collective name among food additives used in a specified food by a specified ratio; an imitation of the same volume as the volume obtained by multiplying the total volume of food additives that are permitted to be labeled by a collective name among food additives used in a specified food by a specified ratio; a food additive of the same apparent volume as the volume obtained by multiplying the total volume of food additives that are permitted to be labeled by a collective name among food additives used in a specified food by a specified ratio;A synthetic vitamin having the same weight as the weight obtained by multiplying the total weight of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same weight as the weight obtained by multiplying the total weight of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same volume as the volume obtained by multiplying the total volume of the synthetic vitamins used in a specified food by a specified percentage; A synthetic vitamin having the same weight as the weight obtained by multiplying the total weight of the food additives used in a specified food that are considered to be carry-over by a specified percentage; A food additive having the same weight as the weight obtained by multiplying the total weight of the food additives used in a specified food that are considered to be carry-over by a specified percentage; A simulant with the same weight as the weight obtained by multiplying the total weight of the food additive by a specified ratio, a food additive with the same volume as the volume obtained by multiplying the total volume of food additives that are considered to be carry-over among the food additives used in a specified food by a specified ratio, a simulant with the same volume as the volume obtained by multiplying the total volume of food additives that are considered to be carry-over among the food additives used in a specified food by a specified ratio, a simulant with the same volume as the volume obtained by multiplying the total volume of food additives that are considered to be carry-over among the food additives used in a specified food by a specified ratio, a food additive of the same volume; an imitation of the same volume as the volume obtained by multiplying the total volume of food additives used in a specified food and considered to be carry-overs by a specified ratio; a food additive of the same weight as the weight obtained by multiplying the total weight of food additives used in a specified food, excluding food additives considered to be carry-overs, by a specified ratio; an imitation of the same weight as the weight obtained by multiplying the total weight of food additives used in a specified food, excluding food additives considered to be carry-overs, by a specified ratio;A food additive with the same volume as the volume obtained by multiplying the total volume of food additives used in a specified food, excluding food additives considered to be carry-over, by a specified ratio; a simulant with the same volume as the volume obtained by multiplying the total volume of food additives used in a specified food, excluding food additives considered to be carry-over, by a specified ratio; a food additive with an apparent volume equal to the volume obtained by multiplying the total volume of food additives used in a specified food, excluding food additives considered to be carry-over, by a specified ratio; An imitation having an apparent volume equal to the volume obtained by multiplying the total volume of food additives, excluding food additives considered to be carryover, by a specified ratio; defatted processed soybeans having the same weight as the weight obtained by multiplying the total weight of defatted processed soybeans used in a specified food by a specified ratio; an imitation having the same weight as the weight obtained by multiplying the total weight of defatted processed soybeans used in a specified food by a specified ratio; defatted processed soybeans having the same volume as the volume obtained by multiplying the total volume of defatted processed soybeans used in a specified food by a specified ratio; a simulant having the same volume as that obtained by multiplying the total volume of defatted processed soybeans used in a specified food by a specified ratio; a defatted processed soybean having the same volume as that obtained by multiplying the total volume of defatted processed soybeans used in a specified food by a specified ratio; a simulant having the same volume as that obtained by multiplying the total volume of defatted processed soybeans used in a specified food by a specified ratio; a phosphate having the same weight as that obtained by multiplying the total weight of phosphates used in a specified food by a specified ratio; a simulant having the same weight as that obtained by multiplying the total volume of phosphates used in a specified food by a specified ratio the same volume of phosphate, an imitation having the same volume as the volume obtained by multiplying the total volume of phosphate used in a specified food by a specified percentage, a phosphate having an apparent volume equal to the volume obtained by multiplying the total volume of phosphate used in a specified food by a specified percentage, an imitation having the apparent volume equal to the volume obtained by multiplying the total volume of phosphate used in a specified food by a specified percentage, a sorbic acid having the same weight as the weight obtained by multiplying the total weight of sorbic acid used in a specified food by a specified percentage, an imitation having the same weight as the weight obtained by multiplying the total weight of sorbic acid used in a specified food by a specified percentage,Sorbic acid having a volume equal to the volume obtained by multiplying the total volume of sorbic acid used in a specified food by a specified ratio, an imitation having a volume equal to the volume obtained by multiplying the total volume of sorbic acid used in a specified food by a specified ratio, sorbic acid having an apparent volume equal to the volume obtained by multiplying the total volume of sorbic acid used in a specified food by a specified ratio, an imitation having an apparent volume equal to the volume obtained by multiplying the total volume of sorbic acid used in a specified food by a specified ratio, a weight obtained by multiplying the total weight of aspartame used in a specified food by a specified ratio, an item containing at least one of the following: the same weight of aspartame, an imitation of the same weight as the weight obtained by multiplying the total weight of aspartame used in a specified food by a specified ratio, aspartame of the same volume as the volume obtained by multiplying the total volume of aspartame used in a specified food by a specified ratio, an imitation of the same volume as the volume obtained by multiplying the total volume of aspartame used in a specified food by a specified ratio, aspartame of an apparent volume to that obtained by multiplying the total volume of aspartame used in a specified food by a specified ratio, or an imitation of an apparent volume to that obtained by multiplying the total volume of aspartame used in a specified food by a specified ratio, together with at least one of koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast bacteria, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, or mirin; and a label indicating the specified ratio.

[0144] [Secondary product accessories 60] The product comprises the next generation seeds of a specified food ingredient, or the next generation seeds of a substitute ingredient grown separately from the specified food ingredient under approximately the same conditions as the specified food ingredient, and at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0145] [Secondary product accessories 61] A container that contains next-generation seeds of a specified food ingredient, or next-generation seeds of a substitute ingredient that has been grown separately from the specified food ingredient under approximately the same conditions as the specified food ingredient, together with at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0146] [Secondary product accessories 62] It contains seed potatoes obtained from part of the ingredients of a specified food, or from substitute ingredients grown separately from the ingredients of the specified food under approximately the same conditions as the ingredients of the specified food, and at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0147] [Secondary product accessories 63] It is composed of seed potatoes obtained from a part of the ingredients of a specified food, or from substitute ingredients grown separately from the ingredients of the specified food under approximately the same conditions as the ingredients of the specified food, and at least one of the following: koji, koji mold, red koji, natto bacteria, acetic acid bacteria, yeast, lactic acid bacteria, salt, soy sauce, miso, rice bran, sake lees, vinegar, moromi, mustard, and mirin.

[0148] [Secondary product accessories 64] An accessory body which is a part of a specified food ingredient, or an alternative ingredient grown separately from the specified food ingredient under approximately the same conditions as the specified food ingredient, or a part different from the specified food ingredient of an integrally grown product grown integrally with the specified food ingredient, or a part different from the part corresponding to the specified food ingredient of an alternative integrally grown product grown integrally with an alternative ingredient grown separately from the specified food ingredient under approximately the same conditions as the specified food ingredient, is contained together with water.

[0149] [Secondary product accessories 65] An accessory body which is a part of a specified food ingredient, or an alternative ingredient grown separately from the specified food ingredient under approximately the same conditions as the specified food ingredient, or a part different from the specified food ingredient of an integrally grown product grown integrally with the specified food ingredient, or a part different from the part corresponding to the specified food ingredient of an alternative integrally grown product grown integrally with an alternative ingredient grown separately from the specified food ingredient under approximately the same conditions as the specified food ingredient, is contained together with water and is configured to have an ammonia sensor.

[0150] [Secondary product accessories 66] Pesticides applied after harvest of a given food ingredient.

[0151] [Secondary product accessories 67] Raw materials that have had their residual pesticide content measured at the final input process immediately prior to the production of a specified food product.

[0152] [Secondary product accessories 68] At least one of the following fumigants, disinfectants, bactericides, antibacterial agents, fungicides, preservatives, coating agents, antioxidants, herbicides, insecticides, bleaching agents, or agents that are introduced into a specified food ingredient after its production.

[0153] [Secondary product accessories 69] At least one of the following: an animal food additive or a growth hormone that was involved in a prescribed food ingredient after the production of that prescribed food ingredient.

[0154] [Secondary product accessories 70] At least one of the following fumigants, disinfectants, bactericides, antibacterial agents, fungicides, preservatives, coating agents, antioxidants, herbicides, insecticides, bleaching disinfectants, or agents contained in a given food ingredient immediately before processing the given food ingredient.

[0155] [Secondary product accessories 71] At least one of seaweed, grass, and seafood grown at approximately the same time and in approximately the same environment as the production of a given food ingredient. Effect of the Invention

[0156] The food product sales system of the present invention can reduce waste. [Brief description of the drawings]

[0157] [Figure 1] FIG. 1 is a schematic diagram for explaining an example of a configuration example of the present invention. [Diagram 2] FIG. 2 is a schematic diagram for explaining a food information recording means 4A. [Diagram 3] FIG. 13 is a schematic diagram for explaining a food information recording means 4B. [Figure 4] FIG. 13 is a schematic diagram for explaining a food information recording means 4C. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0158] Hereinafter, a mode for carrying out the invention (hereinafter, referred to as an "embodiment") will be described. Here, in this embodiment, the explanation will be given based on April 21, 2022. Therefore, if the expiration date is before April 20, 2022, the expiration date has passed, and if the expiration date is after April 21, 2022, the expiration date has not arrived. The explanation will be given in the following order. 1. First embodiment 2. Variations

[0159] <1. First embodiment> [Configuration of the present invention] FIG. 1 is a schematic diagram for explaining an example of the configuration of a food product sales system to which the present invention is applied, and is an example of a system configuration for providing (selling) food A, food B, and food C. In the following, the food sold in the food product sales system shown in FIG. 1 (i.e., at least one of food A, food B, and food C) will be referred to as a "food product."

[0160] Here, Food A is food produced by Producer A, has a best-before date of May 31, 2022, a best-by date of September 30, 2022, and a list price of 1,000 yen. In addition, Food B is a food produced by Producer B, has a best-before date of October 31, 2022, a best-before date of January 31, 2023, and a list price of 1,200 yen. Furthermore, although Food C is the same food as Food A, Food C is a food that has passed its best-before date (expired food). In detail, Food C is a food produced by Producer A, has a best-before date of April 20, 2022, a best-before date of August 20, 2022, and a list price of 1,000 yen.

[0161] In addition, the food product sales system 1 shown in Figure 1 is configured to be able to exchange various types of information via the Internet 2 with a purchaser terminal 3A used by consumers (purchasers) who have purchased a food product, a producer terminal 3B used by food product producers (specifically, Producer A and Producer B), and a consumer terminal 3C used by consumers (prospective purchasers) who wish to purchase a food product.

[0162] Moreover, the food product sales system 1 has food information recording means 4A, 4B, 4C, a food information confirmation means 5, a prompt creating means 6, and an information output means 7. The prompt creating means 6 is an example of an instruction information creating means.

[0163] Here, the food information recording means 4A is configured to record at least information 4Aa on the name of food A (an example of a food product), information 4Ab on the stock quantity of food A, information 4Ac on the expiration date of food A, information 4Ad on the expiration date of food A, information 4Ae on the price (list price) of food A, information 4Af on the purchaser of food A, information 4Ag on the number of pieces of food A held by the purchaser who purchased food A (in other words, the number of pieces of food A that the purchaser has purchased but not yet consumed), and information 4Ah on the producer of food A.

[0164] That is, as shown in Figure 2, the following information is recorded for food A: control number (No), name, best-before date, expiry date, price, purchaser, producer, and status. The information on "control number," "name," "best before date," "expiration date," "price," and "producer" is recorded before food A is sold. Meanwhile, when food product sales system 1 provides (sells) food A, the "purchaser" records the purchaser's information. Also, when food A is provided (sold), the "status" is recorded as "in possession." Thereafter, when food A is used (consumed), the purchaser himself / herself modifies (records) the "status" to "used" via purchaser terminal 3A.

[0165] In Figure 2, Food A is assigned a management number such as "A-1" to "A-10", and information such as the name "Food A," the expiration date "2022 / 5 / 31," the best-before date "2022 / 9 / 30," the price "1,000 yen," and the producer "Producer A" is recorded. Furthermore, information such as "Purchaser A" as the purchaser of Food A with control numbers "A-1" and "A-2," "Purchaser B" as the purchaser of Food A with control number "A-3," and "Purchaser C" as the purchaser of Food A with control numbers "A-4" and "A-5" is recorded. In addition, information such as "used" is recorded as the status of food A assigned with management numbers "A-1" and "A-3," and "in possession" is recorded as the status of food A assigned with management numbers "A-2," "A-4," and "A-5" (in other words, this means that food A assigned with management number "A-1" has been recorded as "used" by purchaser A via purchaser terminal 3A, and food A assigned with management number "A-3" has been recorded as "used" by purchaser B via purchaser terminal 3A).

[0166] In Figure 2, the inventory quantity of food A is not specified as a number, but this means that food A for which no purchaser information is recorded (food A with control numbers "A-6" to "A-10") has not been sold, and the inventory quantity is "5." Also, although Figure 2 does not specify the number of food A held, this corresponds to the quantity of food A whose status is "held," so the number held is "3."

[0167] In addition, the food information recording means 4B is configured to record at least information 4Ba on the name of food B (an example of a food product), information 4Bb on the stock quantity of food B, information 4Bc on the expiration date of food B, information 4Bd on the expiration date of food B, information 4Be on the price (list price) of food B, information 4Bf on the purchaser of food B, information 4Bg on the number of pieces of food B held by the purchaser who purchased food B (in other words, the number of pieces of food B that the purchaser has purchased but not yet consumed), and information 4Bh on the producer of food B.

[0168] That is, as shown in Figure 3, the following information is recorded for food B: control number (No), name, best-before date, expiry date, price, purchaser, producer, and status. The information on "control number," "name," "best before date," "expiration date," "price," and "producer" is recorded before food B is sold. Meanwhile, when food product sales system 1 provides (sells) food B, the "purchaser" records the purchaser's information. Also, when food B is provided (sold), the "status" is recorded as "in possession." Thereafter, when food B is used (consumed), the purchaser himself / herself corrects (records) the "status" to "used" via purchaser terminal 3A.

[0169] In Figure 3, food B is assigned a management number such as "B-1" to "B-10", and information such as the name "Food B," the expiration date "2022 / 10 / 31," the best-before date "2023 / 1 / 31," the price "1,200 yen," and the producer "Producer B" is recorded. Furthermore, information such as "Purchaser A" as the purchaser of food B assigned control number "B-1," "Purchaser B" as the purchaser of food B assigned control numbers "B-2" and "B-3," and "Purchaser D" as the purchaser of food B assigned control numbers "B-4" and "B-5" is recorded. In addition, information such as "used" is recorded for food B with management numbers "B-1," "B-2," and "B-3," and "in possession" for food B with management numbers "B-4" and "B-5" is recorded (in other words, this means that food B with management number "B-1" has been recorded as "used" by purchaser A via purchaser terminal 3A, and food B with management numbers "B-2" and "B-3" has been recorded as "used" by purchaser B via purchaser terminal 3A).

[0170] In Figure 3, the inventory quantity of food B is not specified as a number, but this means that food B for which no purchaser information is recorded (food B with control numbers "B-6" to "B-10") has not been sold, and the inventory quantity is "5." Also, although Figure 3 does not specify the number of food B held, this corresponds to the quantity of food B whose status is "held," so the number held is "2."

[0171] Furthermore, the food information recording means 4C is configured to record at least information 4Ca on the name of food C (an example of a food product), information 4Cb on the stock quantity of food C, information 4Cc on the expiration date of food C, information 4Cd on the expiration date of food C, information 4Ce on the price (list price) of food C, information 4Cf on the purchaser of food C, information 4Cg on the number of pieces of food C held by the purchaser who purchased food C (in other words, the number of pieces of food C that the purchaser has purchased but not yet consumed), and information 4Ch on the producer of food C.

[0172] That is, as shown in Figure 4, the following information is recorded for food C: control number (No), name, best-before date, expiry date, price, purchaser, producer, and status. The information on "control number," "name," "best before date," "expiration date," "price," and "producer" is recorded before food C is sold. Meanwhile, when food product sales system 1 provides (sells) food C, the "purchaser" records the purchaser's information. Also, when food C is provided (sold), the "status" is recorded as "in possession." Thereafter, when food C is used (consumed), the purchaser himself / herself modifies (records) the "status" to "used" via purchaser terminal 3A.

[0173] In Figure 4, food C is assigned a management number such as "C-1" to "C-10", and information such as the name "Food C," the expiration date "2022 / 4 / 20," the best-before date "2022 / 8 / 20," the price "1,000 yen," and the producer "Producer A" is recorded. Furthermore, information such as "Purchaser C" as the purchaser of food C assigned the control numbers "C-1" and "C-2" and "Purchaser D" as the purchaser of food C assigned the control number "C-3" is recorded. In addition, information such as "used" is recorded as the status of food C with management numbers "C-1" and "C-2", and "in possession" is recorded as the status of food C with management number "C-3" (i.e., this means that purchaser C has recorded "used" as the status of food C with management numbers "C-1" and "C-2" via purchaser terminal 3A).

[0174] In Figure 4, the inventory quantity of food C is not specified as a number, but this means that food C for which no purchaser information is recorded (food C with control numbers "C-4" to "C-10") has not been sold, and the inventory quantity is "7." Also, although Figure 4 does not specify the number of food C held, this corresponds to the quantity of food C whose status is "held," so the number held is "1."

[0175] Moreover, the food information confirmation means 5, the prompt creation means 6, and the information output means 7 are configured to be able to output various types of information in cooperation with each other.

[0176] Here, the prompt creation means 6 is configured to be capable of creating a "prompt" for generating recipe information for food products (Foods A to C) sold by the food product sales system 1 using a general-purpose generative AI.

[0177] Then, by inputting the "prompt" created by the prompt creation means 6 as input information into a general-purpose generative AI, recipe information for the foods (Foods A to C) sold by the food product sales system 1 can be obtained as an output result of the generative AI.

[0178] In the following, 1. When a consumer requests information about the selling price of a food product 2. When a purchaser of a food product requests information about the expiration date or best before date 3. When issuing notices to food product producers 4. When a purchaser of a food product requests recipe information 5. When issuing notices to purchasers of food products We will explain about:

[0179] [1. When a consumer requests information about the selling price of a food product] When a consumer (here, consumer includes a purchaser who has purchased a food product in the past) requests information on the selling price of a food product, the food information confirmation means 5 confirms the stock quantity recorded in the food information recording means 4 (4A to 4C). In addition, the food information confirmation means 5 calculates the price of the food product based on the price information (4Ae, 4Be, 4Ce) and the expiration date information (4Ac, 4Bc, 4Cc) recorded in the food information recording means 4 (4A to 4C).

[0180] Specifically, when information is received from the consumer terminal 3C (or the purchaser terminal 3A) indicating a request to “print the selling price of food A,” the food information confirmation means 5 accesses the stock quantity information 4Ab of food A to confirm the stock quantity. The food information confirmation means 5 confirms "information 4d on the expiration date of food A" in addition to "information 4Ab on the stock quantity of food A." If the expiration date 4Ad of food A has passed, it is determined that food A is out of stock.

[0181] Furthermore, the food information confirmation means 5 calculates the price of food A according to "the number of days since the expiration date of food A information 4Ac" and "price (list price) information 4Ae of food A."

[0182] For example, if the expiration date has not passed, the price is 1,000 yen (list price), if it is one day past the expiration date, the price is 200 yen (80% off the list price), if it is two days past the expiration date, the price is 100 yen (90% off the list price), if it is three days past the expiration date, the price is 50 yen (95% off the list price), and if it is four or more days past the expiration date, the price is 10 yen (99% off the list price).

[0183] Note that "the number of days since the expiration date information 4Ac of food A" is calculated based on the date on which the consumer requested the information (in other words, based on the date on which the food information confirmation means 5 calculates the price) and in comparison with the expiration date information 4Ac of food A. In the case of this embodiment, the price of food A is calculated to be "1,000 yen" based on April 21, 2022, since the expiration date of food A has not yet passed.

[0184] Similarly, when information is received from the consumer terminal 3C (or the purchaser terminal 3A) indicating a request to "print the selling price of food B," the food information confirmation means 5 accesses the stock quantity information 4Bb of food B to confirm the stock quantity. The food information confirmation means 5 confirms the "information 4Bd about the expiration date of food B" in addition to the "information 4Bb about the stock quantity of food B." If the expiration date 4Bd of food B has passed, it is determined that food B is out of stock.

[0185] Furthermore, the food information confirmation means 5 calculates the price of food B according to "the number of days since the expiration date information 4Bc of food B" and "price (list price) information 4Be of food B."

[0186] For example, if the expiration date has not passed, the price is 1,200 yen (list price), if it is one day past the expiration date, the price is 240 yen (80% off the list price), if it is two days past the expiration date, the price is 120 yen (90% off the list price), if it is three days past the expiration date, the price is 60 yen (95% off the list price), and if it is four or more days past the expiration date, the price is 12 yen (99% off the list price).

[0187] Note that "the number of days since the expiration date information 4Bc of food B" is calculated based on the date on which the consumer requested the information (in other words, based on the date on which the food information confirmation means 5 calculates the price) and in comparison with the expiration date information 4Bc of food B. In the case of this embodiment, the price of food B is calculated as "1,200 yen" based on April 21, 2022, since the expiration date of food B has not yet passed.

[0188] Similarly, when information is received from the consumer terminal 3C (or the purchaser terminal 3A) indicating a request to “print the selling price of food C,” the food information confirmation means 5 accesses the stock quantity information 4Cb of food C to confirm the stock quantity. The food information confirmation means 5 confirms the "information 4Cd about the expiration date of food C" in addition to the "information 4Cb about the stock quantity of food C." If the expiration date 4Cd of food C has passed, it is determined that food C is out of stock.

[0189] Furthermore, the food information confirmation means 5 calculates the price of food C according to "the number of days since the expiration date information 4Cc of food C" and "price (list price) information 4Ce of food C."

[0190] For example, if the expiration date has not passed, the price is 1,000 yen (list price), if it is one day past the expiration date, the price is 200 yen (80% off the list price), if it is two days past the expiration date, the price is 100 yen (90% off the list price), if it is three days past the expiration date, the price is 50 yen (95% off the list price), and if it is four or more days past the expiration date, the price is 10 yen (99% off the list price).

[0191] Note that "the number of days elapsed since the expiration date information 4Cc of food C" is calculated based on the date on which the consumer requested the information (in other words, based on the date on which the food information confirmation means 5 calculates the price) and in comparison with the expiration date information 4Cc of food C. In the case of this embodiment, based on April 21, 2022, food C is considered to have "one day since the expiration date," and the price of food C is calculated to be "200 yen."

[0192] Thereafter, the information output means 7 outputs the price of the food product calculated by the food information confirmation means 5 to the consumer terminal 3C (or the purchaser terminal 3A). When the food product is out of stock, the information output means 7 outputs "the food product is out of stock" instead of "the price of the food product".

[0193] Here, in this embodiment, the explanation is based on April 21, 2022. That is, the explanation is given by taking as an example a case where information on foods whose expiration dates have not yet arrived is recorded in the food information recording means 4A and 4B, and information on foods whose expiration dates have passed is recorded in the food information recording means 4C. However, since whether or not the expiration date has arrived (whether or not the expiration date has passed) depends on the judgment reference date, the judgment will be taken into consideration when determining whether or not a food recorded in the food information recording means is a food whose expiration date has passed.

[0194] Specifically, if a food with a best-before date of August 31, 2022 is called food X, and a food with a best-before date of April 20, 2022 is called food Y, then (1) before April 20, 2022, both food X and food Y fall under the category of "foods whose best-before date has not yet arrived", (2) from April 21, 2022 to August 31, 2022, food X falls under the category of "foods whose best-before date has not yet arrived" and food Y falls under the category of "foods whose best-before date has passed", and (3) after September 1, 2022, both food X and food Y fall under the category of "foods whose best-before date has passed".

[0195] Therefore, even if the information recorded in the food information recording means 4 (4A to 4C) does not change (specifically, if the expiration date information for Food A, Food B, and Food C does not change), the calculation results by the food information confirmation means 5 will differ depending on the judgment reference dates such as (1), (2), and (3), and the information output by the information output means 7 will change.

[0196] [2. When a purchaser of a food product requests information about the expiration date or best before date] [2-1. Best before date] When a purchaser of a food product requests information on the expiration date of the purchased product, the food information confirmation means 5 confirms the expiration date information (4Ac, 4Bc, 4Cc) recorded in the food information recording means 4 (4A to 4C).

[0197] Specifically, when information is received from purchaser A via purchaser terminal 3A requesting "output of the expiration date of a food product," food information confirmation means 5 accesses "food product purchaser information (4Af-4Cf)" and "status of foods A-C" to confirm that purchaser A holds food A with management number "A-2." It then accesses expiration date information 4Ac for food A to confirm the expiration date.

[0198] In addition, when information is received from purchaser B via purchaser terminal 3A requesting that the expiration date of a food product be printed, the food information confirmation means 5 accesses the "information of food product purchasers (4Af to 4Cf)" and the "status of foods A to C" and confirms that purchaser B does not own any of the foods.

[0199] Furthermore, when information is received from purchaser C via purchaser terminal 3A requesting "output of the expiration date of the food product," food information confirmation means 5 accesses "food product purchaser information (4Af-4Cf)" and "status of foods A-C" to confirm that purchaser C holds food A with management numbers "A-4" and "A-5." It then accesses expiration date information 4Ac for food A to confirm the expiration date.

[0200] Furthermore, when information is received from purchaser D via purchaser terminal 3A requesting "output of food product expiration dates," food information confirmation means 5 accesses "food product purchaser information (4Af-4Cf)" and "status of foods A-C" to confirm that purchaser D owns food B with management numbers "B-4" and "B-5," and food C with management number "C-3." It then accesses expiration date information 4Bc for food B and expiration date information 4Cc for food C to confirm the expiration dates.

[0201] Thereafter, the information output means 7 outputs the expiration date of the food product confirmed by the food information confirmation means 5 to the purchaser terminal 3A. In addition, if a purchaser who requests "output of the expiration date of the food product" does not own the food product, the information output means 7 outputs "the fact that the food product is not in stock" instead of "the expiration date of the food product".

[0202] [2-2. In case of expiration date] When a purchaser of a food product requests information on the expiration date of the purchased product, the process is the same as [2-1. In the case of expiration date], except that the food information confirmation means 5 confirms the expiration date information (4Ad, 4Bd, 4Cd) instead of the best-before date information (4Ac, 4Bc, 4Cc).

[0203] [3. When issuing a notice to a food product producer] When the stock quantity (4Ab to 4Cb) of a food recorded in the food information recording means 4 (4A to 4C) changes, and when the possession quantity (4Ag to 4Cg) of a food recorded in the food information recording means 4 (4A to 4C) changes, the food information confirmation means 5 confirms the "stock quantity" and "possession quantity" recorded in the food information recording means 4 (4A to 4C).

[0204] Specifically, checks are made in the following cases: (1) when the food inventory (4Ab-4Cb) decreases due to the sale of a food product (Food A-Food C), (2) when the food inventory (4Ab-4Cb) increases due to the purchase of a food product (Food A-Food C), and (3) when the "status" is recorded as "used" via the purchaser terminal 3A, resulting in a decrease in the number of foods held (4Ag-4Cg). Furthermore, as a result of the sale of food products (Food A~Food C), the "Status" is recorded as "In stock", and as "In stock" is recorded, the number of foods in stock (4Ag~4Cg) increases. However, at the same time, the number of foods in stock (4Ab~4Cb) decreases, so an increase in the "number of foods in stock (4Ag~4Cg)" is the same as a decrease in the "number of foods in stock (4Ab~4Cb)".

[0205] Then, when the food information confirmation means 5 confirms the "inventory quantity" and "retention quantity", and the sum (added value) of the inventory quantity and the retention quantity exceeds a predetermined upper limit (for example, when the added value is 100 or more), the information output means 7 outputs information to the producer terminal 3B. Specifically, it outputs a message saying "The sum of the inventory quantity and the retention quantity has exceeded the upper limit, so please refrain from production."

[0206] Furthermore, if the result of checking the "stock quantity" and "retention quantity" by the food information checking means 5 shows that the sum of the stock quantity and the retention quantity (added value) is below a predetermined lower limit (for example, if the added value is less than 10), the information output means 7 outputs information to the producer's terminal 3B. Specifically, it outputs a message saying "The sum of the stock quantity and the retention quantity has fallen below the lower limit, so we would like you to resume production."

[0207] In addition, instead of "Please refrain from production because the sum of the stock quantity and the holding quantity has exceeded the upper limit" or "Please resume production because the sum of the stock quantity and the holding quantity has fallen below the lower limit", information on "stock quantity" or "holding quantity" may be output, and in addition to "Please refrain from production because the sum of the stock quantity and the holding quantity has exceeded the upper limit" or "Please resume production because the sum of the stock quantity and the holding quantity has fallen below the lower limit", information on "stock quantity" or "holding quantity" may be output.

[0208] [4. When a purchaser of a food product requests recipe information] When a purchaser of a food product requests recipe information for the purchased product (food product owned), the prompt creating means 6 creates a prompt for generating "recipe information using the food product owned by the purchaser."

[0209] Specifically, when information is received from purchaser A via purchaser terminal 3A indicating a desire to "output food product recipe information," the food information confirmation means 5 accesses the "Food product purchaser information (4Af to 4Cf)" and the "Status of Foods A to C" and confirms that purchaser A owns food A with management number "A-2." Then, when it is found that purchaser A owns food A, the prompt creating means 6 creates prompt A for generating "recipe information using food A."

[0210] In addition, when information is received from purchaser B via purchaser terminal 3A indicating a desire to "output food product recipe information," the food information confirmation means 5 accesses the "Food product purchaser information (4Af to 4Cf)" and the "Status of Foods A to C," and confirms that purchaser B does not own any of the foods.

[0211] Furthermore, when information is received from purchaser C via purchaser terminal 3A indicating a desire to "output food product recipe information," the food information confirmation means 5 accesses the "Food product purchaser information (4Af to 4Cf)" and the "Status of Foods A to C," and confirms that purchaser C holds food A with management numbers "A-4" and "A-5." Then, when it is found that purchaser C owns food A, the prompt creating means 6 creates prompt A for generating "recipe information using food A."

[0212] In addition, when information is received from purchaser D via purchaser terminal 3A indicating a desire to "output food product recipe information," the food information confirmation means 5 accesses the "Food product purchaser information (4Af to 4Cf)" and the "Status of Foods A to C," and confirms that purchaser D holds food B with management numbers "B-4" and "B-5," and food C with management number "C-3." Then, when it is determined that purchaser D owns food B and food C, the prompt creation means 6 creates prompt B for generating "recipe information using food B" and prompt C for generating "recipe information using food C."

[0213] Thereafter, the information output means 7 outputs the prompt created by the prompt creating means 6 to the purchaser terminal 3A. In addition, if the purchaser who has requested the "output of recipe information" does not own the food product, the information output means 7 outputs "the food product is not owned" instead of a "prompt".

[0214] In addition, by inputting a prompt to generation AI 8, recipe information can be obtained as an output result of generation AI 8. Specifically, by inputting prompt A into generation AI8, "recipe information using food A" can be obtained, by inputting prompt B into generation AI8, "recipe information using food B" can be obtained, and by inputting prompt C into generation AI8, "recipe information using food C" can be obtained.

[0215] [5. When issuing a notice to purchasers of food products] [5-1. In case of duplicate purchase] When a person wishing to purchase a food product (here, the term "wanted purchaser" refers to both consumers who have purchased food products in the past and consumers who have not purchased food products in the past) attempts to purchase a food product through the food product sales system 1, the food information confirmation means 5 confirms the information on the number of items held (4Ag to 4Cg) recorded in the food information recording means 4 (4A to 4C).

[0216] Specifically, when information is received from a potential purchaser indicating a wish to "purchase Food A," the food information confirmation means 5 accesses the "information 4Af of the purchaser of Food A" and the "status of Food A" in the food information recording means 4A to confirm whether the potential purchaser owns Food A. For example, if the intended purchaser is Purchaser A, confirmation is made that the person possesses Food A with the control number "A-2." Also, for example, if the intended purchaser is Purchaser B, it is confirmed that he / she does not own Food A (more specifically, Food A with management number "A-3" was purchased in the past but has already been used). Furthermore, for example, if the intended purchaser is purchaser C, confirmation is made that the intended purchaser is in possession of food A with the control numbers "A-4" and "A-5." Also, for example, if the intended purchaser is purchaser D, it is confirmed that he / she does not possess food A (more specifically, there is no record of having purchased food A). If the intended purchaser is a consumer who is not recorded as a purchaser in the food information recording means 4, confirmation is made as to whether or not the person intending to purchase the food A is in possession of the food.

[0217] Similarly, when information is received from a potential purchaser indicating a desire to "purchase food B," the food information confirmation means 5 accesses the "information 4Bf of the purchaser of food B" and the "status of food B" in the food information recording means 4B to confirm whether the potential purchaser owns food B. For example, if the person wishing to purchase is Purchaser A, it is confirmed that he / she does not own Food B (more specifically, that Food B with the management number "B-1" was purchased in the past but has already been used). Also, for example, if the intended purchaser is Purchaser B, it is confirmed that he / she does not own Food B (more specifically, Food B with management numbers "B-2" and "B-3" was purchased in the past but has already been used). Furthermore, for example, if the intended purchaser is purchaser C, it is confirmed that he / she does not possess food B (more specifically, there is no record of having purchased food B). Also, for example, if the intended purchaser is Purchaser D, confirmation is made that the intended purchaser is in possession of Food B with the control numbers "B-4" and "B-5." If the intended purchaser is a consumer who is not recorded as a purchaser in the food information recording means 4, confirmation is made as to whether or not the person intending to purchase food B is in possession of the food.

[0218] Similarly, when information is received from a potential purchaser indicating a desire to "purchase food C," the food information confirmation means 5 accesses the "information 4Cf of purchaser of food C" and the "status of food C" in the food information recording means 4C to confirm whether the potential purchaser owns food C. For example, if the person wishing to purchase is purchaser A or purchaser B, confirmation is made as to whether or not they possess food C (more specifically, that there is no record of them having purchased food C). Also, for example, if the person wishing to purchase is purchaser C, it is confirmed that they do not own food C (more specifically, they have previously purchased food C with management numbers "C-1" and "C-2" but have already used it). Furthermore, for example, if the intended purchaser is purchaser D, confirmation is made that the intended purchaser is in possession of food C with the management number "C-3." If the intended purchaser is a consumer who is not recorded as a purchaser in the food information recording means 4, confirmation is made as to whether or not the person intending to purchase food C is in possession of the food.

[0219] Then, if the food information confirmation means 5 confirms that the intended purchaser owns the food product that the intended purchaser wishes to purchase, the information output means 7 outputs to the purchaser terminal 3A a message stating that "the food product that you wish to purchase is currently in your possession."

[0220] The output by the information output means 7 is intended to alert potential purchasers, and is not intended to prevent the sale of food products. Therefore, food products will be sold to potential purchasers who understand that "the food they wish to purchase is food currently in stock."

[0221] [5-2. Deadline Notification] The food information confirmation means 5 periodically (e.g., once a day, once every two days, etc.) confirms the expiration date information (4Ac to 4Cc) and best before date information (4Ad to 4Cd) recorded in the food information recording means 4 (4A to 4C).

[0222] Specifically, the food information confirmation means 5 periodically accesses the "food purchaser information (4Af-4Cf)" and "food status" of the food information recording means 4 (4A-4C) and confirms the expiration date information (4Ac-4Cc) and best before date information (4Ad-4Cd) for food held by the purchaser. For example, for food A, which has control numbers "A-2," "A-4," and "A-5," the best-before date information 4Ac and the expiration date information 4Ad are checked because the food A is in the possession of the purchaser. For example, for food B, the information 4Bc on the best-before date and the information 4Bd on the expiry date are checked because food B with the control numbers "B-4" and "B-5" is in the possession of the purchaser. Furthermore, for example, for food C, which is given the control number "C-3", the best-before date information 4Cc and the expiration date information 4Cd are confirmed because the purchaser has kept the food C.

[0223] Then, if the food information confirmation means 5 finds that the best-before date or expiration date of a food item held by the purchaser is within a specified number of days (for example, less than 30 days), the information output means 7 outputs to the purchaser terminal 3A a message stating that "the best-before date or expiration date of the food item held by the purchaser is approaching."

[0224] For example, for food A, on May 1, 2022 (30 days left until the expiration date), the message "30 days left until the expiration date" will be output to purchasers A and C, and on August 31, 2022 (30 days left until the expiration date), the message "30 days left until the expiration date" will be output to purchasers A and C. For example, for food B, on October 1, 2022 (30 days left until the expiration date), the message "There are 30 days left until the expiration date" will be output to purchaser D, and on January 1, 2023 (30 days left until the expiration date), the message "There are 30 days left until the expiration date" will be output to purchaser D. Furthermore, for example, for food C, on July 21, 2022 (30 days left until the expiration date), a message saying "30 days left until the expiration date" is output to purchaser D. Note that since food C is a food that has already passed its expiration date, no output related to the expiration date is performed.

[0225] [effect] In the food product sales system 1 to which the present invention is applied as described above, overproduction can be prevented by notifying producers so that the food products (Foods A to C) are within the appropriate range (in the example of the first embodiment, the sum of the inventory quantity and the number held is a number between 10 and 99), and as a result, food waste can be reduced.

[0226] Furthermore, in the food product sales system 1 to which the present invention is applied, by providing a "prompt for generating recipe information" for the product purchased by the purchaser, the purchaser's incentive to record the number of items held in the food information recording means 4 is increased, and notifications to producers by the information output means 7 can be sent with high accuracy.

[0227] Furthermore, in the food product sales system 1 to which the present invention is applied, a warning is given to a purchaser who is attempting to purchase a duplicate food product that the purchaser himself / herself owns, thereby preventing unintentional duplicate purchases and, as a result, reducing food waste.

[0228] Furthermore, in the food product sales system 1 to which the present invention is applied, if the best-before date or expiration date is approaching (for example, if it is less than 30 days away), a warning is sent to purchasers who own the food, thereby preventing food from expiring (expiring its best-before date or expiration date), and as a result, food waste can be reduced.

[0229] In addition, in the food product sales system 1 to which the present invention is applied, the price is calculated according to the number of days that have passed since the expiration date, and the price of expired food products is set at a low price, which can stimulate consumers' desire to purchase expired food products. As a result, food waste can be reduced.

[0230] <2. Modifications> [Variation 1] In the above-described first embodiment, an example has been explained in which the information output means 7 issues a notification based on the "sum of stock quantity and possession quantity" as the criterion, however, it is sufficient to be able to issue a notification that is closely related to the saleability of a food product (sales performance of the food product), and it is not necessarily necessary to use the "sum of stock quantity and possession quantity" as the criterion. For example, a standard value can be set for each of the stock quantity and the number of items held (upper limit of stock quantity: 100, lower limit of stock quantity: 10, upper limit of items held: 30, lower limit of items held: 15, etc.), and a notification can be issued when both standards are exceeded or when both minimums are exceeded.

[0231] [Variation 2] In the first embodiment described above, an example is given in which a warning is given to the purchaser when "an attempt is made to purchase duplicate food products" or when "the best-before date or expiration date is approaching", but such a warning does not have to be given. In other words, it is sufficient to provide useful information to the purchaser to increase the purchaser's incentive to record the condition of food, and if the purchaser's incentive can be increased by "providing a prompt for recipe information at the purchaser's request," it is not necessarily necessary to warn the purchaser.

[0232] [Variation 3] In the above-described first embodiment, an example has been given in which the information output means 7 outputs prompts (prompt A, prompt B, prompt C) when a purchaser of a food product requests recipe information, but recipe information may also be provided together with these prompts.

[0233] For example, prompt A created by the prompt creation means 6 may be input to generation AI 8, and "recipe information using food A" may be obtained as the output result of generation AI 8. The information output means 7 may then output prompt A and the "recipe information using food A" to the purchaser terminal 3A.

[0234] Similarly, prompt B created by the prompt creation means 6 may be input to generation AI 8, and "recipe information using food B" may be obtained as the output result of generation AI 8. The information output means 7 may then output prompt B and the "recipe information using food B" to the purchaser terminal 3A.

[0235] Similarly, the prompt C created by the prompt creation means 6 may be input to the generation AI 8, and "recipe information using food C" may be obtained as the output result of the generation AI 8, and the information output means 7 may then output the prompt C and the "recipe information using food C" to the purchaser terminal 3A.

[0236] [Variation 4] In the above-mentioned first embodiment, an example is given of a case where a "prompt for generating recipe information" for a product purchased by a purchaser is provided, but it is not necessarily required to provide a "prompt for generating recipe information" for a product purchased by a purchaser, as long as it is possible to increase the purchaser's incentive to record information on the number of products held in the food information recording means 4. For example, a "prompt for generating quality information" for a product purchased by a purchaser may be provided. The following explains what happens when a purchaser of a food product requests quality information.

[0237] [When a food product purchaser requests quality information] When a purchaser of a food product requests quality information of the purchased product (product owned), the prompt creating means 6 creates a prompt for generating "quality information of food product owned by the purchaser."

[0238] Specifically, when information is received from purchaser A via purchaser terminal 3A indicating a desire to "output food product quality information," the food information confirmation means 5 accesses the "Food product purchaser information (4Af to 4Cf)" and the "Status of Foods A to C" and confirms that purchaser A holds food A with management number "A-2." Then, when it is found that purchaser A owns food A, the prompt creating means 6 creates a prompt a for generating "quality information of food A."

[0239] In addition, when information is received from purchaser B via purchaser terminal 3A indicating a desire to "output food product quality information," the food information confirmation means 5 accesses the "Food product purchaser information (4Af to 4Cf)" and the "Status of Foods A to C," and confirms that purchaser B does not hold any of the foods.

[0240] Furthermore, when information is received from purchaser C via purchaser terminal 3A indicating a desire to "output food product quality information," the food information confirmation means 5 accesses the "Food product purchaser information (4Af to 4Cf)" and the "Status of Foods A to C" and confirms that purchaser C holds food A with management numbers "A-4" and "A-5." Then, when it is found that purchaser C owns food A, the prompt creating means 6 creates a prompt a for generating "information on food A."

[0241] In addition, when information is received from purchaser D via purchaser terminal 3A indicating a desire to "output food product quality information," the food information confirmation means 5 accesses the "Food product purchaser information (4Af to 4Cf)" and the "Status of Foods A to C" and confirms that purchaser D holds food B with management numbers "B-4" and "B-5," and food C with management number "C-3." Then, when it is determined that purchaser D owns food B and food C, the prompt creation means 6 creates prompt b for generating "quality information of food B" and prompt c for generating "quality information of food C."

[0242] Thereafter, the information output means 7 outputs the prompt created by the prompt creating means 6 to the purchaser terminal 3A. In addition, if the purchaser who has requested the "output of quality information" does not own the food product, the information output means 7 outputs "the fact that the food product is not in stock" instead of a "prompt".

[0243] In addition, the prompt can be input to the generation AI 8, and quality information can be obtained as an output result of the generation AI 8. Specifically, by inputting prompt a into generation AI8, "quality information for food A" can be obtained, by inputting prompt b into generation AI8, "quality information for food B" can be obtained, and by inputting prompt c into generation AI8, "quality information for food C" can be obtained. [Explanation of symbols]

[0244] 1. Food product sales system 2. Internet 3A Buyer terminal 3B Producer terminal 3C Consumer Terminals 4A Food information recorder 4B Food information recorder 4C Food Information Recording Method 5. Food information verification methods 6. How to Create a Prompt 7. Information output means 8 Generation AI

Claims

1. 1. A food product vending system for selling a predetermined food product, comprising: a food information recording means for recording food information including information on the number of the food items in stock, information on a purchaser of the food items, information on the number of the food items held by the purchaser, and information on a producer of the food items; a notification means for issuing a predetermined notification to a terminal of a producer of the food based on the information on the number of the food items in stock recorded in the food information recording means and the information on the number of the food items held recorded in the food information recording means; an instruction information creation means for creating instruction information to be input to a predetermined recipe information creation means in response to a request from a terminal of a specific purchaser who is one of the purchasers recorded in the food information recording means, the instruction information being used by the recipe information creation means to create recipe information using the food held by the specific purchaser recorded in the food information recording means; and an output means for outputting the instruction information created by the instruction information creation means to a terminal of the specific purchaser. Food product sales system.

2. The output means includes: The recipe information generating means outputs the recipe information generated by inputting the instruction information to the recipe information generating means together with the instruction information. A food product vending system according to claim 1.

3. 1. A food product vending system for selling a predetermined food product, comprising: a food information recording means for recording food information including information on the number of the food items in stock, information on a purchaser of the food items, information on the number of the food items held by the purchaser, and information on a producer of the food items; a notification means for issuing a predetermined notification to a terminal of a producer of the food based on the information on the number of the food items in stock recorded in the food information recording means and the information on the number of the food items held recorded in the food information recording means; an instruction information creating means for creating instruction information to be input to a predetermined quality information generating means in response to a request from a terminal of a specific purchaser who is one of the purchasers recorded in the food information recording means, the instruction information being used by the quality information generating means to generate quality information that is information regarding the quality of the food held by the specific purchaser recorded in the food information recording means; and an output means for outputting the instruction information created by the instruction information creation means to a terminal of the specific purchaser. Food product sales system.

4. The output means includes: The instruction information is output together with quality information generated by inputting the instruction information to the quality information generating means. A food product sales system according to claim 3.

5. The notification means includes: The information recorded in the food information recording means is checked, and if the sum of the number of the food in stock and the number of the food in possession is greater than a predetermined number, or if the sum of the number of the food in stock and the number of the food in possession is less than a predetermined number, a predetermined notification is issued to a terminal of a producer of the food. A food product sales system according to claim 1, claim 2, claim 3 or claim 4.

6. The information on the number of possessions can be input from the purchaser's terminal. A food product sales system according to claim 1, claim 2, claim 3 or claim 4.

7. The food information includes information on a predetermined expiration date, which is either a best-before date or a consumption date of the food, The output means checks the information recorded in the food information recording means, and when the number of days until the specified expiration date of the food held by the purchaser is less than a specified number of days, outputs specified information to a terminal of the purchaser. A food product sales system according to claim 1, claim 2, claim 3 or claim 4.

8. The quality information includes at least one of information on the expiration date of the food product and information on the expiration date of the food product. A food product sales system according to claim 3 or claim 4.

9. The quality information does not include information on the shipping date of the food product, information on the expiration date of the food product, and information on the expiration date of the food product. A food product sales system according to claim 3 or claim 4.

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