Control Method

Abstract

To achieve further improvement.SOLUTION: A control method is configured to: acquire mastication deglutition information about mastication when a user eats a first print food from a sensing device provided in the user via a network; determine a meal time of the user on the basis of the mastication deglutition information; decide a second print pattern of a second print food generated by a food printer on the basis of a first print pattern and meal time; and transmit print control information for making the food printer generate the decided second print food of second hardness via the network.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present disclosure relates to a method for controlling a food printer. [Background technology]

[0002] Patent Document 1 discloses an oral function training device that can restore, maintain, and improve oral function and can train in a manner similar to an actual swallowing motion. Specifically, Patent Document 1 discloses an oral function training device that includes a gripping part and an insertion part that is inserted into the oral cavity, the insertion part is provided with a flexible elastic part with a hollow part inside, and the elastic part includes a slit and a hole that connect the hollow part with the outside.

[0003] Patent document 2 discloses a 3D printer for use in food production. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2014-54269 A [Patent Document 2] International Publication No. 2014 / 190168 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the techniques of Patent Documents 1 and 2 require further improvement. [Means for solving the problem]

[0006] A control method according to one embodiment of the present disclosure is a control method for a food printer in a food supply system including a food printer that generates a first printed food, wherein the first printed food is generated by the food printer using a first printed pattern, chewing and swallowing information related to the user's chewing when the user eats the first printed food is obtained via a network from a sensing device associated with the user, the mealtime when the user eats the first printed food is determined based on the chewing and swallowing information, a second printing pattern to be used for a second printed food generated by the food printer is determined based on at least the first printed pattern and the mealtime, and printing control information to be used by the food printer to generate the second printed food using the determined second printing pattern is sent to the food printer via a network. Effect of the Invention

[0007] The present disclosure provides further improvements. [Brief description of the drawings]

[0008] [Figure 1] 1 is a block diagram showing an example of an overall configuration of an information system according to an embodiment of the present disclosure. [Diagram 2] FIG. 2 is a diagram showing an example of a data configuration of a chewing and swallowing information database. [Diagram 3] 2 is a sequence diagram showing an overall picture of processing in the information system shown in FIG. 1. [Figure 4] 6 is a flowchart showing details of processing by the server in the present embodiment. [Diagram 5] FIG. 13 is a diagram illustrating the transition of an average swallowing cycle over time. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] (Background to this disclosure) It is known that chewing and swallowing functions (hereafter referred to as chewing and swallowing functions) decline with age. When chewing and swallowing functions decline significantly, problems such as a decline in nutritional status due to the inability to eat and drink, a decline in quality of life (QOL) due to the loss of enjoyment of eating, and the onset of aspiration pneumonia due to food and drink entering the airways occur. In particular, aspiration pneumonia is one of the leading causes of death among the elderly, and improving the chewing and swallowing functions of the elderly is an urgent issue.

[0010] When providing soft foods to elderly people with poor chewing and swallowing functions because they are easy to eat, the elderly people can initially ingest the foods smoothly. However, continuing to provide such foods to elderly people may lead to a further decline in their chewing and swallowing functions.

[0011] Conversely, if an elderly person is given a filling food, it requires many chews, a long swallowing cycle, and a long meal time, and the elderly person cannot ingest the food smoothly for a while. However, if the elderly person continues to be provided with the food, it is expected that the chewing and swallowing functions of the elderly person will improve. This will reduce the number of chews for the same food, and shorten the swallowing cycle and meal time.

[0012] In the above-mentioned Patent Document 1, a training tool is inserted into the user's mouth, and training is performed in a manner similar to an actual swallowing motion. However, the technology of Patent Document 1 merely allows the user to perform a pseudo swallowing motion, and does not allow the user to chew real food and perform an actual swallowing motion.

[0013] Patent Document 2 does not mention or suggest the use of food produced by a 3D printer to improve the chewing and swallowing functions of the elderly.

[0014] Based on these findings, the inventors have discovered a method for controlling a food printer that can improve the user's chewing and swallowing function by providing food of the appropriate size (small bite-sized), hardness (chewy), and taste (light).

[0015] A control method according to one embodiment of the present disclosure is a control method for a food printer in a food supply system including a food printer that generates a first printed food, wherein the first printed food is generated by the food printer using a first printed pattern, chewing and swallowing information related to the user's chewing when the user eats the first printed food is obtained via a network from a sensing device associated with the user, the mealtime when the user eats the first printed food is determined based on the chewing and swallowing information, a second printing pattern to be used for a second printed food generated by the food printer is determined based on at least the first printed pattern and the mealtime, and printing control information to be used by the food printer to generate the second printed food using the determined second printing pattern is sent to the food printer via a network.

[0016] Another aspect of the present disclosure is a control method for a food printer in a food supply system that includes a food printer that generates a first printed food, wherein the first printed food is generated by the food printer using a first printed pattern, chewing and swallowing information indicating the user's mealtime when the user eats the first printed food is obtained from a sensing device associated with the user via a network, a second printed pattern to be used for a second printed food generated by the food printer is determined based on at least the first printed pattern and the mealtime, and printing control information to be used for the second printed food generated by the food printer is sent via the network to the food printer to cause the food printer to generate the second printed food using the determined second printed pattern.

[0017] According to these configurations, chewing and swallowing information related to the chewing of a user when the user eats a first printed food having a first printed pattern is acquired from the sensing device via a network. The user's mealtime is determined based on the chewing and swallowing information. A second printed pattern is determined based on the determined mealtime and the first printed pattern. Printing control information for causing the food printer to generate a second printed food using the determined second printed pattern is transmitted to the food printer via the network.

[0018] This makes it possible to determine an appropriate second print pattern for improving the user's chewing and swallowing function based on the mealtime when the first printed food using the first print pattern was eaten, generate a second printed food using the second print pattern in the food printer, and feed the generated second printed food to the user. As a result, it is possible to improve the chewing and swallowing function by increasing the number of times the user chews. Here, the number of times chews is proportional to the mealtime, so the print control information is generated by measuring the mealtime.

[0019] In the above control method, the meal time may be a time required for the user to eat the first printed food product.

[0020] According to this configuration, the meal time can be clearly defined as the time it takes for the user to eat the first printed food item.

[0021] In the above control method, the printing control information may include printing conditions for generating the second printed food having a lighter mass per unit volume than the first printed food when the mealtime of the user is shorter than a predetermined time.

[0022] According to this configuration, when the user has little time to eat, the second printed food is generated, which has a lower density than the first printed food. It is known that by reducing the amount of food eaten per bite, the number of chews and the mealtime for the entire meal can be significantly increased without the user being very aware of it. Since the second printed food has a lower density than the first printed food, the amount of food eaten per bite can be reduced. As a result, when the amount of ingredients of the first printed food and the second printed food are the same, it is expected that the number of chews and the mealtime required to eat the second printed food will increase, and it is expected that the chewing and swallowing functions of the user will be improved.

[0023] In the above control method, when the first printed food contains multiple bite-sized foods with a single block of 15 cubic centimeters or less, if the user's mealtime is shorter than a predetermined time, the printing control information may include printing conditions for generating the second printed food containing multiple bite-sized foods with a single block of 15 cubic centimeters or less and whose average volume is smaller than the average volume of the bite-sized foods of the first printed food.

[0024] As mentioned above, it has been found through multiple experiments that by reducing the bite size of food, the number of chews and the meal time can be increased. Therefore, when the first printed food is composed of multiple bite-sized pieces, if the user's meal time is shorter than a predetermined time, it is possible to increase the meal time of the user by using the second printed food, which is even smaller and bite-sized. This is expected to improve the user's chewing and swallowing functions.

[0025] The bite size is set to 15 cubic centimeters or less in order to clearly define the bite size. Experimental results have been published showing that the average palate volume of an adult male is 12,254 cubic millimeters, and the average palate volume of an adult female is 10,017 cubic millimeters. From these results, even taking into account racial and individual differences, it seems that a size of 15 cubic centimeters (15,000 cubic millimeters) is large enough for a person to eat in one bite. Therefore, in order to provide an objective indicator of bite size, a bite size is defined as a food with a volume of 15 cubic centimeters or less. Of course, this is just one form of expression for defining bite size, and there is no problem if a definition other than 15 cubic centimeters is used, as long as it can be interpreted as representing a bite size in common sense.

[0026] In addition, the first printed food includes a plurality of bite-sized foods. A chunk of bite-sized food of the first or second printed food may be generated separately, or a plurality of bite-sized foods may be generated with clear boundaries but connected by thin (edible) lines. Even if a plurality of bite-sized foods are connected by thin edible lines, it is expected that there will be no significant effect on the number of chews of the user as long as the user is expected to eat one bite-sized chunk in one bite.

[0027] In the above control method, the printing control information may include printing conditions for generating the second printed food in which the volume of a portion that is harder than a predetermined value is larger than that of the first printed food when the user's mealtime is shorter than a predetermined time.

[0028] It is known that the number of chews and the time it takes to eat a meal increases when the meal contains ingredients that are difficult to chew. For example, if root vegetables are cut into slightly larger pieces, the number of chews and the time it takes to eat the meal increase compared to when they are cut into smaller pieces.

[0029] According to this configuration, the second printed food can have a larger portion with a predetermined hardness (certain chewiness) than the first printed food. This makes it possible to increase the number of chews and the mealtime for users who are unable to sufficiently increase the number of chews and the mealtime with the first printed food by feeding them the second printed food, which is expected to improve chewing and swallowing functions.

[0030] In the above control method, the sensing device may be an acceleration sensor, and the chewing and swallowing information may include acceleration information indicating acceleration detected by the acceleration sensor.

[0031] According to this configuration, the chewing action is determined based on the acceleration information detected by the acceleration sensor, so that the number of chews and the meal time can be accurately determined.

[0032] In the above control method, the sensing device may be a distance sensor, and the chewing and swallowing information may include distance information indicating a distance to the skin detected by the distance sensor.

[0033] According to this configuration, the number of chews is determined based on the distance information from the skin detected by the distance sensor, so that the number of chews and the meal time can be accurately determined. It is known that when a person chews, the skin around the ear, for example, moves in response to the chewing. Therefore, by observing the movement of the skin in such a region, the number of chews and the meal time can be obtained.

[0034] In the above control method, the sensing device may detect a myoelectric potential, and the mealtime may be determined based on the detected myoelectric potential.

[0035] According to this configuration, the user's myoelectric potential is detected using a sensor that detects myoelectric potential, and the chewing action is determined based on the myoelectric potential, making it possible to accurately determine the number of chews and the meal time.

[0036] In the above control method, the sensing device may detect a chewing sound, and the mealtime may be determined based on the detected chewing sound.

[0037] According to this configuration, since the chewing action is judged based on the chewing sound, it becomes possible to accurately judge the number of chews and the meal time.

[0038] In the above control method, the sensing device may be a camera, and the mealtime of the user may be determined based on a result of image recognition using an image obtained by the camera.

[0039] Since the sensing device is composed of a camera, it is possible to determine the number of chews and meal time by applying image recognition processing to the image obtained by the camera. This can be achieved by taking a picture of the user while eating using a camera equipped in a smartphone. An application that determines the chewing action of the user during a meal by image recognition is installed on the smartphone, and the user can start the application and take a picture of himself while eating a meal, thereby measuring and recording the number of chews and meal time.

[0040] In the above control method, the sensing device may be provided in an autonomous apparatus that senses the user.

[0041] The sensing device is attached to an autonomous device (robot) that senses the user, and so when the user starts eating, it moves close to the user and senses the user's eating status, thereby making it possible to measure the user's meal contents, number of chews, meal time, etc. By performing multimodal sensing using multiple sensors such as cameras and microphones, it is possible to accurately and autonomously measure the number of chews and meal time.

[0042] In the above control method, the sensing device may be attached to glasses of the user.

[0043] According to this configuration, the user's chewing behavior can be determined simply by wearing the glasses, making it possible to determine the number of chews and meal times in the user's daily life.

[0044] In the above control method, the sensing device may be attached to a device worn around the user's neck.

[0045] According to this configuration, the user's chewing behavior can be determined simply by wearing the device around the neck (e.g., a necklace or neck speaker), making it possible to determine the number of chews and meal times in the user's daily life.

[0046] In the above control method, the sensing device may be provided in a device worn on the user's ear.

[0047] According to this configuration, the user's chewing behavior can be determined simply by wearing an ear-mounted device (e.g., earphones, headphones, or earrings), making it possible to determine the number of chews and meal times in the user's daily life.

[0048] In the above control method, the second printed food may be produced using a plurality of paste materials, and the second print pattern may specify a location of use for each of the plurality of paste materials.

[0049] According to this configuration, by switching the paste material used in the food printer, it is possible to give each portion of the second printed food a different color, texture, taste, etc.

[0050] In the above control method, the second printed food may be a three-dimensional structure including a plurality of layers, and the printing control information may include printing conditions for changing the paste material used for a first layer among the plurality of layers to a paste material used for a second layer among the plurality of layers.

[0051] According to this configuration, the second printed food is composed of multiple layers, and the color, texture, and taste of the first layer among the multiple layers can be changed to the color, texture, and taste of the second layer among the multiple layers. Therefore, for example, it is possible to create a second printed food with a hard surface (first layer) and a soft center (second layer). This makes it possible to create a second printed food with a texture in which the flavorful inside dissolves in saliva when the hard surface is chewed, thereby inducing saliva secretion and efficiently improving the chewing and swallowing functions.

[0052] In the above control method, the second printed food may be a three-dimensional structure including multiple layers, and the printing control information may include printing conditions for changing a 2-1 printing pattern used for a first layer among the multiple layers to a 2-2 printing pattern used for a second layer among the multiple layers.

[0053] According to this configuration, the second printed food is composed of multiple layers, and the texture and food feel of the first layer among the multiple layers can be changed to the texture and food feel of the second layer among the multiple layers. Therefore, for example, it is possible to create a second printed food with a hard surface (first layer) and a soft center (second layer). This makes it possible to create a second printed food with a texture in which the flavorful contents mix with saliva and dissolve when the hard surface is chewed, thereby inducing saliva secretion and efficiently improving the chewing and swallowing functions.

[0054] In the above control method, the printing control information may specify a temperature at which the second printed food is baked.

[0055] According to this configuration, the printing control information includes information specifying the temperature at which the second printed food is baked, so that the hardness of the second printed food can be adjusted, for example, by controlling or specifying the temperature at which each part of the second printed food is heated by the laser output unit when producing the second printed food, or the temperature and time at which the entire second printed food is heated by another cooking appliance (such as an oven) after production.

[0056] The present disclosure can also be realized as a program that causes a computer to execute each of the characteristic configurations included in such a control method, or as a foodstuff providing system operated by this program. Furthermore, it goes without saying that such a computer program can be distributed on a non-transitory computer-readable recording medium such as a CD-ROM or via a communication network such as the Internet.

[0057] Note that each of the embodiments described below shows a specific example of the present disclosure. The numerical values, shapes, components, steps, and order of steps shown in the following embodiments are merely examples and are not intended to limit the present disclosure. Furthermore, among the components in the following embodiments, components that are not described in an independent claim showing the highest concept are described as optional components. Furthermore, in all of the embodiments, the respective contents can be combined.

[0058] (Embodiment) FIG. 1 is a block diagram showing an example of the overall configuration of an information system according to an embodiment of the present disclosure. The information system includes an information terminal 100, a sensor 200, a server 300, and a food printer 400. The server 300 and the food printer 400 are an example of a foodstuff providing system. The information terminal 100, the server 300, and the food printer 400 are configured to be able to communicate with each other via a network 500. The information terminal 100 and the sensor 200 are connected to each other so that they can communicate with each other by short-range wireless communication. The network 500 is, for example, a wide area communication network including an Internet communication network and a mobile phone communication network. For the short-range wireless communication, for example, Bluetooth (registered trademark) or NFC is adopted.

[0059] The information terminal 100 is configured as a portable information processing device such as a smartphone, a tablet terminal, etc. However, this is just one example, and the information terminal 100 may be configured as a stationary information processing device.

[0060] The information terminal 100 is carried by a user to whom the foodstuff provision service is provided by the foodstuff provision system. The information terminal 100 includes a processor 101, a memory 102, a communication unit 103, a near-field communication unit 104, an operation unit 105, and a display 106.

[0061] The processor 101 is configured by, for example, a CPU. The processor 101 is responsible for overall control of the information terminal 100. The processor 101 executes an operating system of the information terminal 100 and executes a sensing application for receiving sensing data from the sensor 200 and transmitting the data to the server 300.

[0062] The memory 102 is configured with a rewritable non-volatile storage device such as a flash memory. The memory 102 stores, for example, the operating system and the sensing application. The communication unit 103 is configured with a communication circuit for connecting the information terminal 100 to a network 500. The communication unit 103 transmits sensing data transmitted from the sensor 200 via short-range wireless communication and received by the near-field communication unit 104 to the server 300 via the network 500. The near-field communication unit 104 is configured with a communication circuit that complies with a communication standard for short-range wireless communication. The near-field communication unit 104 receives the sensing data transmitted from the sensor 200.

[0063] When the information terminal 100 is configured as a portable information processing device, the operation unit 105 is configured as an input device such as a touch panel. When the information terminal 100 is configured as a stationary information processing device, the operation unit 105 is configured as an input device such as a keyboard and a mouse. The display 106 is configured as a display device such as an organic EL display or a liquid crystal display.

[0064] The sensor 200 is configured with a sensing device attached to a user. The sensor 200 includes a near-field communication unit 201, a processor 202, a memory 203, and a sensor unit 204. The near-field communication unit 201 is configured with a communication circuit that complies with a communication standard for near-field wireless communication. The near-field communication unit 201 transmits sensing data detected by the sensor unit 204 to the information terminal 100.

[0065] The processor 202 is composed of, for example, a CPU, and is responsible for the overall control of the sensor 200. The memory 203 is composed of, for example, a non-volatile rewritable storage device such as a flash memory. The memory 203 temporarily stores, for example, sensing data detected by the sensor unit 204. The sensor unit 204 detects sensing data including information related to the user's chewing and / or swallowing (hereinafter referred to as chewing and swallowing information).

[0066] The sensor unit 204 is composed of, for example, an acceleration sensor. In this case, the acceleration sensor is attached to eating utensils that the user holds when eating a meal, or to a wearable device attached to the head or upper arm. The eating utensils are, for example, chopsticks, a fork, and a spoon. The device attached to the head or upper arm is, for example, a smart watch worn on the wrist, a smart ring worn on the finger, smart glasses in the form of glasses, earphones and sensor devices worn on the ears, and a sensor device embedded in the teeth. When chewing food, the user lifts the eating utensils from the plate to pick up the food on the plate and bring it to the mouth, and when the user has finished putting the food in the mouth, he or she lowers the eating utensils toward the plate again. Such actions are repeated during the meal. Of course, the jaw also moves up and down repeatedly as the user chews. In this way, the raising and lowering of eating utensils or hands, and the movement of the jaw are linked to the chewing action of the user, so the acceleration information indicating the acceleration of the eating utensils, head, or upper arm, whose movement occurs due to chewing, represents the characteristics of the chewing action of the user. Therefore, in this embodiment, the acceleration information indicating the acceleration detected by an acceleration sensor attached to the eating utensils, head, or upper arm is used as the chewing and swallowing information. This makes it possible to obtain the chewing and swallowing information in the user's daily life without causing excessive stress to the user.

[0067] The sensor unit 204 is composed of, for example, a distance sensor. In this case, the distance sensor is attached to a wearable device that measures the amount of movement of the skin in the vertical direction when the user chews. The wearable device is, for example, smart glasses in the form of glasses, earphones or sensor devices worn on the ears, necklaces or necklace-type speakers worn around the neck, sensor devices embedded in teeth, etc. When chewing food, the skin repeatedly moves up and down in the vertical direction along with the chewing. For example, this is the case in the areas below the jaw, behind the ears, and at the temples. It is possible to obtain the chewing and swallowing information of the user by measuring the amount of movement in the vertical direction relative to the skin surface of these areas. This makes it possible to obtain the chewing and swallowing information of the user in his or her daily life without causing excessive stress to the user.

[0068] The sensor unit 204 may be configured with a myoelectric potential sensor that detects myoelectric potential. When a user chews food, the myoelectric potential of the muscles around the temporomandibular joint changes. Therefore, in this embodiment, myoelectric potential information indicating the myoelectric potential of the muscles around the temporomandibular joint detected by the myoelectric potential sensor may be adopted as the chewing and swallowing information. In this case, the myoelectric potential sensor may be attached to the ear pads of glasses worn by the user, or may be attached to an audio output device (such as earphones) worn on the ears. This makes it possible to obtain chewing and swallowing information in the user's daily life without causing excessive stress to the user.

[0069] The sensor unit 204 may be configured with a microphone. When a user chews or swallows food, a chewing sound or a swallowing sound is generated. Therefore, in this embodiment, sound information indicating a sound detected by the microphone may be adopted as the chewing and swallowing information. In this case, the microphone may be attached to, for example, a necklace worn by the user, an audio output device (such as earphones) worn on the ear, or embedded in the teeth. When the microphone is attached to the necklace, audio output device (such as earphones), or teeth, the microphone is attached near the user's mouth, so that the chewing and swallowing sounds can be detected with high accuracy. This makes it possible to obtain chewing and swallowing information in the user's daily life without causing excessive stress to the user.

[0070] The sensor 200 may detect sensing data at a predetermined sampling period, for example, and transmit the detected sensing data to the server 300 via the information terminal 100 at the predetermined sampling period. This allows the server 300 to obtain the sensing data in real time.

[0071] Furthermore, the sensor 200 may perform a predetermined calculation on the sensing data detected by the sensor unit 204 in the processor 202, and store the resulting chewing and swallowing information in a smaller data size in the memory 203, or transmit the analyzed chewing and swallowing information to the information terminal 100 or the food printer 400 via the near-field communication unit 201.

[0072] The server 300 includes a communication unit 301, a processor 302, and a memory 303. The communication unit 301 is configured with a communication circuit for connecting the server 300 to the network 500. The communication unit 301 receives sensing data detected by the sensor 200 and transmitted by the information terminal 100. The communication unit 301 transmits print control information generated by the processor 302 to the food printer 400.

[0073] The processor 302 is configured with, for example, a CPU. The processor 302 acquires chewing and swallowing information related to the chewing of the user when the user eats the first printed food from the sensor 200 via the network 500. In detail, the processor 302 acquires the chewing and swallowing information from the sensing data received by the communication unit 301. The first printed food is a food produced using a first print pattern produced by the food printer 400 using a paste-like material.

[0074] The processor 302 determines the mealtime of the user based on the acquired chewing and swallowing information, and determines the second print pattern of the second printed food to be generated by the food printer 400 based on the first print pattern and the mealtime. The processor 302 generates print control information for causing the food printer 400 to generate the second printed food. The processor 302 transmits the generated print control information to the food printer 400 using the communication unit 301. The print control information includes three-dimensional shape data indicating the shape of the printed food when printed (before cooking such as heating), and paste material information that expresses identification information of the paste material to be printed and the portion where it is used in association with the three-dimensional shape data. In other words, the three-dimensional shape data may include information such as which type of paste is to be used at which position on the printed food.

[0075] The memory 303 is configured with a large-capacity storage device such as a hard disk drive or a solid state drive. The memory 303 stores a chewing database that manages chewing and swallowing information of the user. Fig. 2 is a diagram showing an example of the data configuration of the chewing and swallowing information database D1.

[0076] One record in the chewing and swallowing information database D1 stores chewing and swallowing information for one meal. One meal corresponds to, for example, breakfast, lunch, dinner, and snacks. The chewing and swallowing information database D1 stores chewing and swallowing information for each meal, such as breakfast and lunch, for one user. In the example of FIG. 2, it is determined that this user only eats printed foods generated by a food printer for breakfast every breakfast. In the chewing and swallowing information database D1, the symbol "-" indicates that the corresponding data could not be obtained.

[0077] The chewing and swallowing information database D1 stores the meal start time, meal duration, number of swallows, average swallowing period, total food amount, food ingredient hardness level, and food ingredient structure ID in association with each other. The meal start time indicates the start time of one meal. For example, when the sensor 200 is configured with an acceleration sensor, if the acceleration sensor detects an acceleration waveform indicating the raising and lowering of eating utensils in a situation where the acceleration sensor has not detected an acceleration waveform indicating the raising and lowering of eating utensils for a certain period of time or more, the processor 302 specifies the detected time as the meal start time. Alternatively, the user may input a command to start eating into the information terminal 100, and the time when the server 300 receives the command may be adopted as the meal start time.

[0078] Meal time is the time required for one meal. Processor 302 calculates the time from meal start time to meal end time as meal time. The meal end time corresponds to, for example, the timing when no change in sensing data is observed after a predetermined time has passed since the change was observed. Alternatively, the meal end time may be the time when the user inputs a command to end the meal into information terminal 100 and the server 300 receives the command.

[0079] The number of swallows is the number of times the user swallows food in one meal. The processor 302 may analyze the chewing and swallowing information acquired from the sensor 200 to identify a swallowing cycle, and count how many times the swallowing cycle is repeated to identify the number of swallows.

[0080] The swallowing cycle is a period from when the user starts chewing a mouthful of food to when the user swallows it. For example, when the sensor 200 is configured with an acceleration sensor, the processor 302 may analyze acceleration information acquired from the acceleration sensor and detect the timing (first timing) when the eating utensil is raised or lowered (second timing) to identify the start of the swallowing cycle. The processor 302 may then determine the time interval between the start of the swallowing cycle and the start of the next swallowing cycle as the swallowing cycle. After swallowing a mouthful of food, chewing may be suspended for a while. Also, when a meal is finished, chewing is not performed until the next meal is started. Therefore, when the processor 302 detects the start of the swallowing cycle and is unable to detect the start of the next swallowing cycle for a certain period of time or more, the processor 302 may determine the swallowing cycle by regarding the time when the certain period has passed as the end of the swallowing cycle. Alternatively, the processor 302 may determine the swallowing cycle by regarding the time when the eating utensil is lowered and stopped as the end of the swallowing cycle. The timing of lifting or lowering the eating utensils can be detected, for example, by pattern matching a predetermined acceleration waveform indicating that the eating utensils have been lifted or a predetermined acceleration waveform indicating that the eating utensils have been lowered with the acceleration information acquired from the acceleration sensor. When chewing or swallowing that continues over a period of time within a predetermined interval is detected in this way, the duration of the chewing or swallowing may be interpreted as the meal time.

[0081] When the sensor 200 is configured as a distance sensor, the processor 302 calculates the meal time and the number of chews in the same manner as above by counting the number of occurrences of a distance pattern indicating one chew and / or swallow from distance information of up and down movements occurring in the direction perpendicular to the surface of the skin during each chew and / or swallow during one meal. The meal time is the time during which the distance patterns indicating consecutive chews and / or swallows are continuously counted within a predetermined time interval. The number of chews can be obtained by counting the number of occurrences of the distance pattern indicating chewing during that meal time.

[0082] When the sensor 200 is configured as a myoelectric sensor, the processor 302 analyzes myoelectric information acquired from the myoelectric sensor regarding each chewing and / or swallowing in one meal, and counts the number of occurrences of a myoelectric pattern indicating one chewing and / or swallowing, thereby calculating the meal time and the number of chewings in the same manner as above. The meal time is the time during which the myoelectric patterns indicating chewing and / or swallowing are continuously counted within a predetermined time interval. The number of chewings can be obtained by counting the number of occurrences of the myoelectric pattern indicating chewing in that meal time.

[0083] When the sensor 200 is configured with a microphone, the processor 302 calculates the meal time and the number of chewings by counting the number of occurrences of a sound pattern indicating a single chewing sound or swallowing sound from the sound information of each chewing or swallowing in one meal. The meal time is the time during which consecutive chewing sounds and / or swallowing sounds are counted within a predetermined time interval. The number of chewings can be obtained by counting the number of occurrences of a sound pattern indicating a chewing sound in that meal time.

[0084] The average swallowing period is the average of the swallowing periods in one meal. The average swallowing period is calculated, for example, by meal time / number of swallows. However, this is just one example, and the average swallowing period may be calculated by averaging each swallowing period detected in one meal.

[0085] The total amount of food is the total weight of food consumed by the user in one meal. Here, it is determined that the user eats printed food at each breakfast. Since the server 300 instructs the generation of the printed food, the server 300 can determine the weight of the printed food eaten by the user at each breakfast from the weight of the paste used to generate the printed food. Therefore, the processor 302 can calculate the total weight for breakfast from the weight of the paste instructed when generating the print control information. Whether the chewing and swallowing information is for breakfast can be determined from the meal start time corresponding to the chewing and swallowing information.

[0086] In the example of FIG. 2, the total amount of food could not be identified except for breakfast, so the symbol "-" is entered in the cell of the total amount of food in the chewing and swallowing information other than breakfast. However, if the total amount of food other than breakfast can be detected, the detected total amount of food is entered in the chewing and swallowing information database D1. For example, when eating a meal, the user is made to take an image of the food with a camera and send it to the server 300. The processor 302 may then determine the total amount of food by analyzing the photographed image of the food. Alternatively, if a weight sensor is attached to the eating utensil, the processor 302 may determine the total amount of food by accumulating the weight of a mouthful of food detected by the weight sensor over one meal period.

[0087] The food hardness level is a numerical value indicating the level of chewing force (chewing force) and swallowing force (swallowing force) required when eating food. For example, the food hardness level may be the classification of food listed on the website "https: / / www.udf.jp / about_udf / section_01.html". The lower the food hardness level, the harder the food. In the example of FIG. 2, the food hardness level could not be determined except for breakfast, where only printed food is eaten, so the food hardness level in the chewing and swallowing information other than breakfast is marked with the symbol "-". However, if the food hardness level can be determined by analyzing the image of the food, the determined food hardness level is recorded in the chewing and swallowing information database D1.

[0088] The food hardness level may be an index showing the chewiness of a food, which indicates the amount or ratio of the volume of a food having a certain food hardness. For example, it is known that when root vegetables are cut into large pieces, they are chewy and the number of times of chewing increases. On the other hand, when root vegetables are cut into small pieces, they are not chewy and the number of times of chewing decreases. In this way, the expected number of times of chewing changes depending on the volume or ratio of the part with a certain degree of hardness or more that creates a chewiness sensation as an internal structure of the food. Instead of volume, mass may be used, and the food hardness level may be an index showing the amount or ratio of the mass of a certain food hardness that is contained in the food.

[0089] The processor 302 determines which of the above-mentioned categories the hardness set in step S105 or step S106 described later in FIG. 4 corresponds to, and writes the determined category in the food hardness level cell.

[0090] The ingredient structure ID is an identifier for the three-dimensional shape data of the printed food generated by the food printer 400. This three-dimensional shape data is composed of, for example, CAD data. In the example of Figure 2, the ingredient structure ID is written only in the chewing and swallowing information for breakfast where the printed food can be eaten.

[0091] In the example of FIG. 2, the chewing and swallowing information database D1 stores the chewing and swallowing information for each meal, but the present disclosure is not limited thereto. For example, the chewing and swallowing information database D1 may store the chewing and swallowing information for each swallowing. Alternatively, the chewing and swallowing information database D1 may store the chewing and swallowing information for each mouthful of food being swallowed. The chewing and swallowing information database D1 shown in FIG. 2 stores the chewing and swallowing information for one user, but may store the chewing and swallowing information for multiple users. In this case, by providing a column for user ID in the chewing and swallowing information database D1, it is possible to identify which user each piece of chewing and swallowing information belongs to.

[0092] In the above description, the total food quantity, food hardness level, and food structure ID are known only for the printed food produced by the food printer 400, but this is not limited to the above. For food products such as bread, sweets, lunch boxes, canned foods, instant foods, and retort foods that are generally sold as finished products, the total quantity, hardness level, and structure of the food are known. Therefore, if it can be determined from sensing data such as a camera that the food eaten by the user is one of these foods, the values ​​corresponding to the food may be registered in the chewing and swallowing information database D1. This is useful because it is possible to accurately obtain the chewing and swallowing information, chewing ability, and / or swallowing ability of the user from foods other than those produced by the food printer 400.

[0093] Returning to Fig. 1, food printer 400 is a cooking tool that shapes food by discharging and layering gel-like ingredients (paste).

[0094] Food printer 400 includes a communication unit 401, memory 402, paste discharge unit 403, control unit 404, UI unit 405, and laser output unit 406. Communication unit 401 is composed of a communication circuit for connecting food printer 400 to network 500. Communication unit 401 receives print control information from server 300. Memory 402 is composed of a rewritable non-volatile storage device such as a flash memory. Memory 402 stores the print control information sent from server 300.

[0095] The paste discharge unit 403 has a plurality of slots and a nozzle that discharges paste loaded into the plurality of slots. Each slot is configured to be able to be loaded with a different type of paste. The paste is food material contained in packages according to type, and is configured to be replaceable by the paste discharge unit 403. The paste discharge unit 403 repeats the process of discharging paste while moving the nozzle according to the print control information. As a result, the paste is layered and the printed food is formed.

[0096] Laser output unit 406 irradiates the paste discharged by paste discharge unit 403 with laser light or infrared light according to the print control information, thereby heating a portion of the paste and browning the printed food or shaping the printed food. Laser output unit 406 can also adjust the temperature at which the printed food is baked and hardened by adjusting the power of the laser light or infrared light, thereby adjusting the hardness of the printed food. Food printer 400 can cause laser output unit 406 to irradiate laser light while causing paste discharge unit 403 to discharge paste. This makes it possible to simultaneously shape the printed food and cook it.

[0097] Food printer 400 may also be equipped with a temperature sensor (not shown) for measuring the temperature of the printed food irradiated by laser output unit 406, to detect the heating status of each part of the printed food, and to accurately heat and cook each part of the printed food for a set temperature and time. By performing accurate heating processing, it is possible to achieve the set food hardness level, texture, and taste.

[0098] Which paste is loaded in which slot of the paste discharge unit 403 can be set using a smartphone app installed on the information terminal 100 that communicates with the food printer. Alternatively, this setting may be performed by having a reader attached to each slot read the paste ID stored in an electric circuit attached to the paste package, and outputting the read paste ID to the control unit 404 in association with the slot number.

[0099] The UI unit 405 is configured, for example, with a touch panel display, and receives instructions input by the user and displays various screens.

[0100] The control unit 404 is composed of a CPU or a dedicated electric circuit, and controls the paste discharge unit 403 and the laser output unit 406 according to print control information transmitted from the server 300 to generate the printed food.

[0101] Next, the processing in this embodiment will be described with reference to Fig. 3. Fig. 3 is a sequence diagram showing an overall image of the processing in the information system shown in Fig. 1.

[0102] In step S1, the information terminal 100 accepts an input from a user regarding initial setting information required when the user is provided with a service from the server 300, and transmits the initial setting information to the server 300. The initial setting information includes a target swallowing cycle (an example of a predetermined cycle) that is a swallowing cycle that is a target when chewing a mouthful of food, for example. Since the swallowing cycle is proportional to the number of chews, the number of chews increases as the swallowing cycle becomes longer. The target number of chews when chewing a mouthful of food is about 30 times. Therefore, for example, a predetermined swallowing cycle required to achieve the target number of chews is adopted as the target swallowing cycle. The target swallowing cycle is, for example, 10 seconds, 20 seconds, or 30 seconds. In addition, the initial setting information may be set with a target number of chews and / or a target meal time that the user wants to achieve in one meal and / or one day's meal. Setting goals for meal times is because eating slowly not only improves chewing and swallowing function by increasing the number of times you chew, but chewing thoroughly also aids digestion by mixing food with saliva, and furthermore, it slows down the absorption of sugar, preventing a sudden rise in blood sugar levels.

[0103] Next, in step S2, information terminal 100 accepts cooking instructions input from the user for causing food printer 400 to start cooking the printed food, and transmits the cooking instructions to server 300.

[0104] Next, in step S3, the server 300 sends a confirmation signal to the food printer 400 to confirm the amount of remaining paste, and receives a response from the food printer 400. Upon receiving this confirmation signal, the food printer 400 detects, for example, the amount of remaining paste in the paste discharger 403, and if the amount of remaining paste is equal to or greater than a predetermined value, sends a response to the server 300 that a food print can be produced. On the other hand, if the amount of remaining paste is less than the predetermined value, the food printer 400 sends a response to the server 300 that a food print is not possible. In this case, the server 300 sends a message to the information terminal 100 prompting the user to load paste, and waits until it receives a response from the food printer 400 that a food print can be produced.

[0105] Next, in step S4, the server 300 generates print control information. The generation of the print control information will be described in detail later with reference to FIG.

[0106] In step S5, the server 300 transmits the print control information to the food printer 400. Here, since the sensing data of the user who ate the printed food is not obtained, the server 300 generates the print control information based on, for example, the default hardness of the printed food. This default hardness is an example of the first print pattern.

[0107] In step S6, food printer 400 generates a printed food according to the received print control information. Here, the generated printed food is an example of a first printed food. In step S7, sensor 200 transmits sensing data including chewing and swallowing information of the user who ate the printed food generated in step S6 to information terminal 100. In step S8, information terminal 100 transfers the sensing data transmitted in step S7 to server 300.

[0108] Here, the sensing data may be primary data (data including raw data from the sensor unit 204) indicating the user's chewing and swallowing information detected by the sensor 200, or it may be secondary data calculated and processed by the processor 202 (processed data with a smaller amount of data regarding the user's chewing and swallowing information obtained by calculating the primary data, such as information on the number of chews and meal times).

[0109] In step S9, the server 300 generates chewing and swallowing information for one meal based on the transmitted sensing data, and updates the chewing and swallowing information database D1 using the chewing and swallowing information.

[0110] In step S10, the server 300 generates chewing situation data based on the chewing and swallowing information generated in step S9, and transmits the chewing situation data to the information terminal 100 to provide feedback on the chewing situation to the user. The chewing situation data includes, for example, the meal time, the number of swallows, the average swallowing period, the total amount of food, and the hardness level of ingredients, as shown in Fig. 2. The chewing situation data is displayed on the display 106 of the information terminal 100.

[0111] In step S11, the information terminal 100 transmits the cooking instructions described in step S2 to the server 300. In step S12, the server 300 checks the remaining amount of paste in the food printer 400, similar to step S3.

[0112] In step S13, the server 300 compares the meal time included in the chewing and swallowing information generated in step S9 with the target meal time, and determines the printing pattern of the printed food (including not only the three-dimensional shape data for laminating the paste material, but also the identification information of the paste material to be used) and the cooking method as necessary based on the comparison result, and generates print control information based on the determined print pattern (and the cooking method as necessary). The details of this process will be described later in the flowchart of FIG. 4. The hardness determined here is an example of the second print pattern. Moreover, the printed food generated by the print control information generated here is an example of the second printed food.

[0113] The processes of steps S14, S15, S16, S17, S18, and S19 are the same as steps S5, S6, S7, S8, S9, and S 10. Thereafter, the processes of steps S11 to S19 are repeated, and the user's chewing and swallowing functions are gradually improved.

[0114] FIG. 4 is a flowchart showing the details of the process of the server 300 in this embodiment. The processor 302 of the server 300 judges whether or not the sensing data for one meal for the printed food has been received by the communication unit 301 (step S101). For example, the start timing of one meal (meal start time) corresponds to the timing when a change is observed in the sensing data under a situation where no change is observed in the sensing data of the sensor 200 for a predetermined time or more. The end timing of one meal (meal end time) corresponds to the timing when no change is observed in the sensing data after a predetermined time or more has passed. In the example of FIG. 2, since the printed food is eaten every breakfast, the processor 302 may judge that the sensing data for one meal acquired in step S101 is the sensing data for the printed food when the start timing of the meal corresponds to the breakfast time zone. Alternatively, the sensing data for one meal acquired most recently after the printing control information is transmitted may be judged to be the sensing data for the printed food. Alternatively, a series of sensing data acquired when the user inputs an instruction to start eating and an instruction to end eating to the information terminal 100 may be determined as sensing data for one meal.

[0115] In step S102, the processor 302 calculates the meal time from the sensing data for one meal. Details of the calculation of the meal time have been described above, so the explanation will be omitted here. In step S102, the number of chews, the number of swallows, the total amount of food, etc. are also calculated in addition to the calculation of the meal time, and the chewing and swallowing information shown in FIG. 2 is generated based on the calculation results.

[0116] In step S103, the processor 302 updates the chewing and swallowing information database D1 using the chewing and swallowing information calculated in step S102.

[0117] In step S104, the processor 302 determines whether the target swallowing period is equal to or greater than the average swallowing period. If the target swallowing period is equal to or greater than the average swallowing period (YES in step S104), the processor 302 controls the print pattern to increase the number of chews or the meal time by, for example, maintaining or increasing the hardness of the printed food relative to the previous value. The previous value is the hardness value of the printed food previously eaten by the user. The hardness indicated by the previous value is an example of the first print pattern. To increase the hardness of the printed food, the processor 302 may increase the hardness by adding a predetermined change in hardness to the previous value.

[0118] On the other hand, if the target swallowing period is less than the average swallowing period (NO in step S104), the processor 302 controls the print pattern to adjust the number of chews or the meal time by maintaining or reducing the hardness of the printed food relative to the previous value (step S106). When reducing the hardness of the printed food, the processor 302 may reduce the hardness by subtracting the amount of change from the previous value. An example of a case in which the hardness is maintained is when the number of times the user has been given printed food of the same hardness is less than a certain number.

[0119] In the above description, the swallowing period is compared with the target and the average value actually measured from the sensing data, but the present disclosure is not limited to this. For example, the target meal time for one meal may be applied instead of the target swallowing period, and the meal time actually measured from the sensing data may be applied instead of the average swallowing period.

[0120] In step S107, the processor 302 generates print control information including a print pattern based on the maintained, increased or decreased hardness, and returns the process to step S101.

[0121] By repeating the above process, the hardness of the printed food is maintained or gradually increased for a user whose target swallowing cycle is longer than the average swallowing cycle, or for a user whose target meal time is shorter than the meal time measured from the sensing data. Therefore, a user whose chewing and swallowing function is reduced is given a softer printed food at first, and then a printed food whose hardness is gradually increased is given. As a result, the chewing and swallowing function of such a user can be efficiently improved.

[0122] On the other hand, for a user whose target swallowing cycle is shorter than the average swallowing cycle, or for a user whose target meal time is shorter than the meal time measured from the sensing data, the hardness of the printed food is maintained or gradually decreased. Therefore, for a user whose swallowing cycle is longer than necessary, the swallowing cycle can be converged to an appropriate swallowing cycle.

[0123] In the above description, the swallowing cycle in a meal is compared with the target value and the average value based on the actual measurement from the sensing data, but the present disclosure is not limited to this. For example, the target value may be compared with the actual measurement value from the sensing data for the meal time for one meal, and print control information including the print pattern of the second printed food and the cooking method may be generated. If print control information is generated by focusing only on the increase or decrease in the number of chews for one swallow, the number of chews and the meal time for one meal may be reduced. Therefore, the print control information may be generated based on the number of chews for one meal and / or the meal time. If the number of chews for one swallow increases but the number of chews for the entire meal decreases, it may be that the amount eaten in one bite is large.

[0124] Next, the details of the generation of the print control information will be described. In this embodiment, the hardness of the printed food is adjusted using one of the following three variations, so the print control information generated differs depending on the variation adopted.

[0125] The first variation is to configure the printed food as a three-dimensional structure with multiple holes, and adjust the hardness of the printed food by increasing or decreasing the number of holes. The more holes there are in the printed food, the softer it becomes, and the fewer holes there are, the harder it becomes. Therefore, in the first variation, the hardness of the printed food is adjusted by specifying the number of holes per unit volume. Such adjustment of the number of holes can be performed by changing the three-dimensional shape data. Conversely, the holes referred to here can be said to be the printing pattern that forms the printed food. This is because the printing pattern forms areas where the paste material is not layered (i.e., holes).

[0126] When the processor 302 of the server 300 determines the hardness of the printed food in step S105 or step S106, it determines the number of holes per unit volume or the printing pattern that is predetermined to achieve that hardness. Then, the processor 302 retrieves or generates a printing pattern (also expressed as three-dimensional shape data) for generating a printed food having a specified number of holes per unit volume or a specified three-dimensional structure.

[0127] For example, the processor 302 may modify the default three-dimensional shape data so that the number of holes per unit volume of the default three-dimensional shape data becomes the specified number of holes per unit volume. The diameters of all the holes may be the same or different. The basic shape of the default three-dimensional shape data is not particularly limited, but a rectangular parallelepiped is one example. The three-dimensional shape data generated by the processor 302 reflects hardness according to the number of holes per unit volume. Therefore, in this variation, the print control information includes the three-dimensional shape data generated by the processor 302, but does not need to include hardness data.

[0128] The print control information may include, as a print pattern (three-dimensional shape data), identification information for which type of paste material is to be used for each print position. This makes it possible to mix parts with different colors, hardness, and / or tastes in the internal structure of the printed food.

[0129] However, this is just one example. For example, the control unit 404 of the food printer 400 may modify the default three-dimensional shape data from the hardness data. In this case, the print control information may include the hardness data and the default three-dimensional shape data.

[0130] In the second variation, the printed food is configured as a three-dimensional structure including multiple layers, and the number of chews and the meal time of the printed food are increased or decreased by changing the hardness, paste material, and / or print pattern (three-dimensional shape data) of each layer. For example, a food with a hard surface and a soft interior, such as rice crackers, can provide a user with a texture in which the flavorful interior dissolves in saliva when the hard surface is chewed. This induces the secretion of saliva, and efficiently improves the chewing and swallowing functions. Therefore, in this variation, for example, the printed food is configured with a first layer having a third hardness and a second layer having a fourth hardness that is softer than the third hardness. The printed food is then layered in the order of the first layer, the second layer, and the first layer. In this case, the internal structure of the printed food can be arranged in three dimensions so that chewy and non-chewy parts are arranged, not only giving the printed food a three-dimensional texture that prevents it from becoming monotonous and boring, but also increasing the number of chews and meal time by firmly chewing the hard parts before swallowing, which is expected to improve the user's chewing and swallowing functions.

[0131] In this case, the processor 302 of the server 300 determines the hardness or meal time, which is predetermined for the hardness or meal time set in step S105 or step S106, as the third hardness, the third paste material, or the third print pattern, and the fourth hardness, the fourth paste material, or the fourth print pattern. Then, the processor 302 generates three-dimensional shape data, which is a print pattern including a designation of the paste material, and print control information including the third hardness and the fourth hardness. In this case, the three-dimensional shape data may include data indicating which area corresponds to the first layer and which area corresponds to the second layer. In this variation, the adjustment of the hardness for the first layer and the second layer may be performed by the number of holes or the print pattern shown in the first variation. The adjustment of the hardness may also be performed by changing the type of paste. In this case, the print control information may include information specifying the type of paste for the first layer and the type of paste for the second layer. The adjustment of the hardness may also be performed by changing the print pattern (three-dimensional shape data of the paste material). In this case, the print control information may include information specifying the type of paste for the first layer and the type of paste for the second layer.

[0132] Here, the printed food has been described as having a structure in which the second layer is sandwiched between the first layer, but it may have a structure consisting of a first layer and a second layer. Furthermore, when the printed food has a structure in which the second layer is sandwiched between the first layer, the printed food may have a structure in which the first layer is composed of multiple sub-layers with different hardness, and the second layer is composed of multiple sub-layers with different hardness, with the hardness gradually decreasing from the surface toward the center.

[0133] The third variation is to adjust the hardness of the printed food by specifying the temperature (cooking method) at which the printed food is baked. The temperature at which the printed food is baked is adjusted by adjusting the power of the irradiated laser beam or infrared rays. The hardness of the printed food can be changed by this temperature. In this case, the processor 302 determines a predetermined temperature to achieve the hardness set in step S105 or S106, and includes in the print control information temperature information indicating that temperature, and, if necessary, information regarding the cooking method indicating the time for which that temperature is to be maintained. In this case, the print control information may include three-dimensional shape data, which is the print pattern, information indicating the type of paste to be used, and the heating temperature and, if necessary, the heating time, which are associated with the three-dimensional shape data.

[0134] The various parameters included in the print control information correspond to an example of a print condition for generating a second printed food product of a second print pattern that increases the number of chews when the user's mealtime is shorter than a predetermined time.

[0135] FIG. 5 is a diagram for explaining the transition of the average swallowing cycle over time. In this example, the flowchart shown in FIG. 4 is performed on a weekly basis, and the user is provided with printed food of the same hardness every morning for the week. In the first week, the user eats printed food of hardness F1 every morning. As a result, the user becomes accustomed to the printed food of hardness F1, the chewing and swallowing function gradually improves, and the average swallowing cycle until one swallow gradually decreases.

[0136] In the second week, it is determined whether the average swallowing cycle is equal to or greater than the target swallowing cycle. Here, since the average swallowing cycle does not exceed the target swallowing cycle, a printed food having a hardness F2 in which the hardness F1 is increased by a predetermined amount is given to the user every morning. As a result, the average number of chewing cycles increases for a while to chew the printed food of hardness F2, but the chewing and swallowing function gradually improves and the average swallowing cycle decreases. In the third week, similarly, a printed food having a hardness F3 in which the hardness F2 is increased by a predetermined amount is given to the user every morning. As a result, the average number of chewing cycles increases for a while to chew the printed food of hardness F3, but the chewing and swallowing function gradually improves and the average swallowing cycle decreases. Thereafter, printed foods with gradually increased hardness are given to the user until the average swallowing cycle exceeds the target swallowing cycle, and the chewing and swallowing function of the user improves.

[0137] In the above description, the print control information is updated using the average number of chews required to swallow once, but the present disclosure is not limited to this. Instead of the average number of chews required to swallow once, the number of chews required for one entire meal or the meal time required for one entire meal may be used.

[0138] The present disclosure can employ the following modifications.

[0139] (1) In the example of Fig. 1, the sensor 200 transmits the sensing data to the server 300 via the information terminal 100, but the sensor 200 may be connected to the network 500. In this case, the sensor 200 may transmit the sensing data to the server 300 or the food printer 400 without going through the information terminal 100.

[0140] (2) The sensor 200 may be configured with a camera. In this case, the sensor 200 is installed in a room where the user eats. Generally, a camera (edge ​​terminal) has advanced computing capabilities, and therefore it is possible to analyze captured images and calculate the average swallowing period or infer it using a neural network model. In this modification, the processor 202 of the sensor 200 analyzes images captured by the sensor unit 204 and calculates the average swallowing period. Then, the chewing and swallowing information indicating the calculated average swallowing period is included in the sensing data and transmitted to the server 300 or the food printer 400.

[0141] In this case, since the chewing and swallowing information includes the average swallowing period, the server 300 can perform a process of determining whether the average swallowing period is equal to or longer than the target swallowing period without calculating the average swallowing period. As a result, the processing load of the server 300 can be reduced.

[0142] When measuring chewing and swallowing using a camera, it is also possible to measure the user's biased chewing by analyzing the left and right movements of the upper and lower jaws and measuring the number of times food is chewed with the right teeth and the number of times it is chewed with the left teeth. If the difference in the number of chewing times between the left and right is greater than a predetermined number (i.e., if biased chewing is suspected), the server 300 may register the number of chewing times on the left and right separately in the chewing and swallowing information database D1. In addition, the biased chewing information may be notified to the user via the information terminal 100 in steps S10 and S19 to make the user aware of or guide him or her to improve the biased chewing (to make the number of chewing times on the left and right closer). For example, the balance between chewing on the right and left sides may be displayed numerically or visualized. In this way, uneven chewing, in which the jaw and chewing muscles on the side that is chewed most tense while the chewing muscles on the opposite side relax, causing the jaw to misalign and resulting in distortion of the entire body, is difficult for the user to notice, but it is expected that it can be prevented or improved by measuring it with the sensor 200 and providing appropriate feedback to the user via the information terminal 100.

[0143] In addition, when measuring chewing and swallowing using a camera, an information terminal 100 with a built-in camera such as a smartphone can be used as the sensor 200. As described above, the chewing and swallowing behavior of the user during a meal is detected through the camera, and image recognition processing is performed, so that it is possible to measure the average number of chews required by the user until the user swallows the food once, the number of chews required for the entire meal, and the meal time. Furthermore, it is possible to use a camera attached to a device (robot) that can move autonomously as described above. In this case, when the autonomous device (robot) detects the start of a meal by the user, it can detect the chewing and swallowing behavior of the user during the meal as described above using the camera provided thereon, and obtain the chewing and swallowing information during the user's meal. In addition, because it is an autonomous device (robot), there is no need for the user to manually set the settings during the meal, and chewing and swallowing information can be continuously recorded.

[0144] The above-mentioned condition of the biased chewing may be measured by measuring the myoelectric potential or the amount of movement of the left and right masticatory muscles of the user's face, instead of using a camera. Since the masticatory muscles (at least one of the masseter, temporalis, lateral pterygoid, and medial pterygoid muscles) of the right or left side of the face that is prone to chewing are often used, the condition of the biased chewing of the user can also be measured by measuring the myoelectric potential or the amount of movement of the left and right masticatory muscles.

[0145] In this modification, the processor 202 detects the meal time and the number of swallows in one meal, for example, by applying a predetermined image recognition process for detecting whether the user is chewing to the image captured by the sensor unit 204, and calculates the average swallowing period. For example, the processor 202 detects a feature point of the user's mouth, tracks the feature point, and determines that the user is chewing when the behavior of the tracked feature point indicates repeated opening and closing of the upper and lower jaws. The processor 202 then calculates the meal time and the number of swallows from the detection result, and calculates the average swallowing period, etc. from these values.

[0146] In this modification, the sensor unit 204 can photograph the food, and the processor 202 can analyze the image of the food and calculate the total amount of food. In this modification, the processor 202 may include the meal time, the number of swallows, and the total amount of food in one meal in addition to the average swallowing period in the chewing and swallowing information.

[0147] In the present specification, an example has been described in which the server 300 performs processes such as generating print control information (step S4) and generating chewing and swallowing information (step S9) based on information acquired from the information terminal 100, the sensor 200, and the food printer 400, but the present disclosure is not limited to this. For example, the food printer 400 may perform the above processes based on information acquired from the information terminal 100 and the sensor 200. Furthermore, the food printer 400 may acquire sensing data (see step S7) directly from the sensor 200 without going through the information terminal 100. [Industrial Applicability]

[0148] INDUSTRIAL APPLICABILITY The present disclosure can efficiently improve chewing and swallowing functions, and is therefore useful in industrial fields that aim to promote health. [Explanation of symbols]

[0149] 100: Information terminal 101: Processor 102: Memory 103: Communications Department 104: Near field communication unit 105:Operation unit 106: Display 200: Sensor 201: Near field communication unit 202: Processor 203: Memory 204: Sensor section 300 :Server 301: Communications Department 302: Processor 303: Memory 400: Food printer 401: Communications Department 402: Memory 403: Paste discharge section 404: Control section 405:UI section 406: Laser output section 500 : Network D1: Chewing and swallowing information database

Claims

1. A method for controlling a food printer in a food supply system including a food printer that generates a first printed food, the first printed food being generated by the food printer using a first print pattern; acquiring chewing and swallowing information related to the chewing of the user when the user eats the first printed food product from a sensing device associated with the user via a network; determining a swallowing cycle of the user when the user eats the first printed food based on the chewing and swallowing information, and determining a second print pattern to be used for the second printed food generated by the food printer based on at least the first print pattern and the swallowing cycle; transmitting, via a network, print control information to the food printer for causing the food printer to generate the second printed food product using the determined second print pattern; Control methods.

2. A method for controlling a food printer in a food supply system including a food printer that generates a first printed food, the first printed food being generated by the food printer using a first print pattern; acquiring chewing and swallowing information indicating a swallowing cycle of the user when the user eats the first printed food product from a sensing device associated with the user via a network; determining a second print pattern to be used for a second printed food product generated by the food printer based on at least the first print pattern and the swallowing cycle; transmitting, via a network, print control information to the food printer for causing the food printer to generate the second printed food product using the determined second print pattern; Control methods.

3. The swallowing cycle is a period of time corresponding to a period from when the user starts chewing a bite of the first printed food to when the user swallows the bite. The control method according to claim 1 or 2.

4. the print control information includes a print condition for generating the second printed food having a mass per unit volume lighter than that of the first printed food when the swallowing cycle of the user is shorter than a predetermined time. The control method according to claim 1 or 2.

5. When the first printed food contains a plurality of bite-sized foods each having a size of 15 cubic centimeters or less, if the swallowing cycle of the user is shorter than a predetermined time, the print control information includes print conditions for generating the second printed food product including a plurality of bite-sized food products each having an average volume smaller than an average volume of the bite-sized food product of the first printed food product, the bite-sized food product having a volume of 15 cubic centimeters or less per block; The control method according to claim 1 or 2.

6. the print control information includes a print condition for generating the second printed food having a volume of a portion that is harder than a predetermined volume, the second printed food being larger than the first printed food when the swallowing cycle of the user is shorter than a predetermined time. The control method according to claim 1 or 2.

7. the sensing device is an acceleration sensor; The chewing and swallowing information includes acceleration information indicating the acceleration detected by the acceleration sensor. The control method according to claim 1 or 2.

8. the sensing device is a distance sensor; The chewing and swallowing information includes distance information indicating a distance to the skin detected by the distance sensor. The control method according to claim 1 or 2.

9. the sensing device detects myoelectric potential; The swallowing cycle is determined based on the detected myoelectric potential. The control method according to claim 1 or 2.

10. The sensing device detects a chewing sound, The swallowing cycle is determined based on the detected chewing sounds. The control method according to claim 1 or 2.

11. the sensing device is a camera; The swallowing period of the user is determined based on a result of image recognition using an image obtained by the camera. The control method according to claim 1 or 2.

12. The sensing device is mounted on an autonomous device that senses the user. The control method according to claim 1 or 2.

13. The sensing device is mounted on the user's glasses. The control method according to claim 1 or 2.

14. The sensing device is mounted on a device worn around the user's neck. The control method according to claim 1 or 2.

15. The sensing device is mounted on an ear-worn device of the user. The control method according to claim 1 or 2.

16. The second printed food product is produced using a plurality of paste materials; the second print pattern designates a location of use for each of the plurality of paste materials; The control method according to claim 1 or 2.

17. The second printed food is a three-dimensional structure including a plurality of layers, the print control information includes a print condition for changing a paste material used for a first layer of the plurality of layers to a paste material used for a second layer of the plurality of layers; The control method according to claim 1 or 2.

18. The second printed food is a three-dimensional structure including a plurality of layers, the print control information includes a printing condition for changing a 2-1 print pattern used for a first layer of the plurality of layers to a 2-2 print pattern used for a second layer of the plurality of layers; The control method according to claim 1 or 2.

19. The printing control information specifies a temperature at which the second printed food is baked. The control method according to claim 1 or 2.

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