Evaluation Method of Fermented Cocoa

Abstract

To provide a solid fermented object production method that can improve productivity of a solid fermented object obtained by fermenting an agricultural crop in a solid state.SOLUTION: A solid fermented object production method includes: a smell acquisition process of acquiring a smell detection value detected by a smell sensor as to a solid fermented object obtained by fermenting solid agricultural crops in a solid state; and a fermentation evaluation process of, when the smell detection value is inputted, outputting fermentation status information on the solid fermented object using correspondence information having the smell detection value and the fermentation status information on the solid fermented object preliminarily associated.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to Fermented cacao a Evaluation method.

Background Art

[0002] Conventionally, in the production of agricultural crops, there are agricultural crops that include a process of fermenting in a solid state during the production process. For example, cacao beans. Cacao beans are mainly produced in countries in Southeast Asia such as Indonesia and Thailand, countries in Africa such as Ghana and Côte d'Ivoire, and countries in South America such as Brazil and Ecuador.

[0003] In these countries, among the producers of cacao beans, there are producers who have social problems such as poverty problems due to low income and child labor problems. Since cacao beans are the subject of futures trading, the lack of the right to determine prices for producers is one of the reasons for low income. Also, it is said that with the enrichment of emerging countries, the demand for cacao may increase rapidly. With the rapid increase in the demand for cacao, there is concern that the price of cacao will fall and the income of producers will also fall. Therefore, in order to increase the income of cacao bean producers, it is conceivable to improve the productivity and quality of cacao beans.

[0004] The fermentation status and roasting condition of cacao beans can be determined, for example, from the odor generated during fermentation and the aroma generated during roasting. For example, Patent Document 1 below discloses a technique for fermenting garlic as a fermentation technique. Also, Patent Document 2 below discloses a technique for detecting odors and using them for control in the production of compost.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, cocoa bean producers determine the fermentation status and roasting condition of cocoa beans by smelling the odor generated during fermentation and the aroma generated during roasting by themselves. Manually performing the determination work of the fermentation status and roasting condition of cocoa beans reduces productivity. Therefore, it is desired to improve the productivity of cocoa beans by enabling the determination work to be performed without human intervention.

[0007] In view of the above problems, an object of the present invention is to provide a Fermented cacao method capable of improving the productivity of a solid fermented product obtained by fermenting a crop in a solid state. Evaluation

Means for Solving the Problems

[0008] In order to solve the above problems, a Fermented cacao method according to an aspect of the present invention Evaluation includes: Cacao beans an odor acquisition process of acquiring an odor detection value detected by an olfactory sensor for each Fermented cacao fermented in a solid state, and a fermentation evaluation process of outputting fermentation status information of the Fermented cacao using correspondence information in which the odor detection value and the fermentation status information of the Fermented cacao are previously associated with each other when the odor detection value is input. In the fermentation evaluation process, as the fermentation status information corresponding to the input odor detection value, an end time for ending the fermentation process is output. Fermented cacao executed by computer method Evaluation of the

Advantages of the Invention

[0009] According to the present invention, it is possible to improve the productivity of a solid fermented product obtained by fermenting a crop in a solid state.

Brief Description of the Drawings

[0010]

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Mode for Carrying Out the Invention

[0011] Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

[0012] <1. Configuration of Information Processing System> With reference to FIG. 1, the configuration of the information processing system 1 according to the present embodiment will be described. FIG. 1 is a block diagram showing an example of the configuration of the information processing system 1 according to an embodiment of the present invention.

[0013] The information processing system 1 is a system for managing the production of solid agricultural products. Hereinafter, in the present embodiment, an example in which the solid agricultural product is cacao beans will be described. Note that the solid agricultural product is not limited to cacao beans.

[0014] The information processing system 1 manages fermented cacao (corresponding to the solid fermented product in the claims) in which each cacao bean is fermented in a solid state during the production process of cacao beans, for example, during the fermentation process of cacao beans. In this management, the fermentation time of the fermented cacao and the quality of the fermented cacao are managed. Specifically, the time required for the fermentation of the fermented cacao is predicted, and information necessary for producing cacao beans that meet the target quality standards is output, etc.

[0015] In this embodiment, the cacao beans are fermented using a fermentation substance. In the output of information necessary for producing cacao beans that meet the above-described target quality standards, for example, a proposal for a fermentation substance to be used for the fermentation of cacao beans is made. The fermentation substances are, for example, bran, yeast, mold, bacteria, etc. The bran is, for example, sake lees, mirin lees, etc. The yeast is, for example, wine yeast, beer yeast, bread yeast, etc. The mold is, for example, koji, white mold, blue mold, etc. The bacteria are, for example, lactic acid bacteria, acetic acid bacteria, natto bacteria, etc. Among these fermentation substances, for example, at least any one of yeast, acetic acid bacteria, or natto bacteria is used as a fermentation substance (also referred to as a starter) for cacao beans. Among them, it is preferable to use at least yeast.

[0016] Also, the information processing system 1 manages the fermented cacao to be dried during, for example, the drying process of the fermented cacao in the production process of cacao beans. In this management, the drying time of the fermented cacao is managed. Specifically, the time required for the drying of the fermented cacao is predicted.

[0017] Also, the information processing system 1 evaluates the quality of cacao beans. For example, the information processing system 1 evaluates the quality of cacao beans in any process from when the cacao beans are produced until they are distributed and consumed. In this embodiment, the information processing system 1 evaluates the quality of cacao beans based on the evaluation value. The evaluation value is, for example, a quality value of cacao beans, an aroma detection value, information based on the purchase result of cacao beans.

[0018] As shown in FIG. 1, the information processing system 1 includes an olfactory sensor 10, a temperature sensor 11, an olfactory sensor 12, a moisture sensor 13, an ultrasonic sensor 14, an imaging device 15, communication modules 20 to 24, a server device 30, and a user terminal 40. Each of the communication modules 20 to 24, the server device 30, and the user terminal 40 is connected by a network NW.

[0019] The box 2 is a box for storing cacao beans during the fermentation of the cacao beans. In the present embodiment, the olfactory sensor 10, the temperature sensor 11, and the communication module 20 are provided inside the box 2. The installation locations of the olfactory sensor 12, the moisture sensor 13, the ultrasonic sensor 14, the imaging device 15, and the communication modules 21 to 24 are not particularly limited. The olfactory sensor 10 and the temperature sensor 11 are connected to the communication module 20. The olfactory sensor 12 is connected to the communication module 21, the moisture sensor 13 is connected to the communication module 22, the ultrasonic sensor 14 is connected to the communication module 23, and the imaging device 15 is connected to the communication module 24.

[0020] (1) Olfactory sensor 10 The olfactory sensor 10 is a sensor device used to detect the smell inside the box 2. That is, the olfactory sensor 10 detects the smell generated when cacao beans are fermented inside the box 2, that is, the smell generated from fermented cacao. Hereinafter, the value indicating the smell of fermented cacao detected by the olfactory sensor 10 is also referred to as the "smell detection value". The olfactory sensor 10 transmits the detected smell detection value to the communication module 20. The olfactory sensor 10 is, for example, an MSS (Membrane-type Surface stress Sensor). In the box 2, the position where the olfactory sensor 10 is provided is not particularly limited. For example, the position where the olfactory sensor 10 is provided may be changed according to the position where it is desired to detect the smell inside the box 2.

[0021] (2) Temperature sensor 11 The temperature sensor 11 is a sensor device used to detect the temperature inside the box 2. That is, the temperature sensor 11 detects the temperature at which the fermented cacao is fermenting inside the box 2. Hereinafter, the value indicating the temperature at which the fermented cacao is fermenting, detected by the temperature sensor 11, is also referred to as the "temperature detection value". The temperature sensor 11 transmits the detected temperature detection value to the communication module 20. Note that, inside the box 2, the position where the temperature sensor 11 is provided is not particularly limited. For example, depending on the position where it is desired to detect the temperature inside the box 2, the position where the temperature sensor 11 is provided may be changed.

[0022] (3) Olfactory sensor 12 The olfactory sensor 12 is a sensor device used to detect the aroma generated from cacao beans after the fermented cacao is roasted. Hereinafter, the value indicating the aroma of the cacao beans detected by the olfactory sensor 12 is also referred to as the "aroma detection value". The olfactory sensor 12 transmits the detected aroma detection value to the communication module 21.

[0023] (4) Moisture sensor 13 The moisture sensor 13 is a sensor device used to detect the moisture content contained in the cacao beans. Hereinafter, the value indicating the internal moisture content of the cacao beans detected by the moisture sensor 13 is also referred to as the "moisture content detection value". The moisture sensor 13 transmits the detected moisture content detection value to the communication module 22.

[0024] (5) Ultrasonic sensor 14 The ultrasonic sensor 14 is a sensor device used to detect the hardness of the cacao beans. Hereinafter, the value indicating the hardness of the cacao beans detected by the ultrasonic sensor 14 is also referred to as the "hardness detection value". The ultrasonic sensor 14 transmits the detected hardness detection value to the communication module 23.

[0025] (6) Imaging device 15 The imaging device 15 is a camera used to capture an image of the cacao beans. The imaging device 15 transmits the captured image to the communication module 24.

[0026] (7) Communication modules 20 to 24 The communication modules 20 to 24 are communication devices that transmit information received from various sensor devices or cameras to the server device 30 using the network NW. The communication module 20 transmits the odor detection value received from the olfactory sensor 10 to the server device 30. Also, the communication module 20 transmits the temperature detection value received from the temperature sensor 11 to the server device 30. The communication module 21 transmits the fragrance detection value received from the olfactory sensor 12 to the server device 30. The communication module 22 transmits the moisture content detection value received from the moisture sensor 13 to the server device 30. The communication module 23 transmits the hardness detection value received from the ultrasonic sensor 14 to the server device 30. The communication module 24 transmits the image received from the imaging device 15 to the server device 30.

[0027] (8) Server device 30 The server device 30 is a device that manages the production of cacao beans based on information received from various sensor devices or cameras via the communication modules 20 to 24 and information received from the user terminal 40 via the network NW. As shown in FIG. 1, the server device 30 includes a communication unit 31, a storage unit 32, and a control unit 33.

[0028] (8-1) Communication unit 31 The communication unit 31 has a function of transmitting and receiving various information. For example, the communication unit 31 receives information transmitted from each of the communication modules 20 to 24 and information transmitted from the user terminal 40. The communication unit 31 writes the received information into the storage unit 32 for storage. Also, the communication unit 31 transmits information to be output to the user terminal 40 to the user terminal 40.

[0029] (8-2) Storage unit 32 The storage unit 32 is configured by a storage medium, for example, an HDD (Hard Disk Drive), an SSD (Solid State Drive), a flash memory, an EEPROM (Electrically Erasable Programmable Read Only Memory), a RAM (Random Access read / write Memory), a ROM (Read Only Memory), or any combination of these storage media.

[0030] The storage unit 32 has a function of storing various information. Here, with reference to FIGS. 2 to 8, the data configuration of the information stored in the storage unit 32 will be described. FIGS. 2 to 4 show the data configuration of the correspondence information pre-stored in the storage unit 32. FIG. 5 shows the data configuration of the farm information. FIG. 6 shows the data configuration of the fermentation / drying information. FIG. 7 shows the data configuration of the roasting information. FIG. 8 shows the data configuration of the evaluation information.

[0031] (Correspondence information regarding production information) FIG. 2 is a diagram showing an example of the data configuration of the correspondence information regarding production information according to an embodiment of the present invention. FIG. 2 shows the correspondence information in which the type of cacao beans, the fermentation substance, and the evaluation value are associated. As the evaluation value, a quality value, a fragrance detection value, and an amount of money are associated. The amount of money is, for example, the amount of money for the fermentation substance, the transaction amount of cacao beans according to the evaluation value, and the like.

[0032] As shown in FIG. 2, the storage unit 32 stores, as correspondence information regarding production information, information in which the type of cacao beans, the fermentation substance used for each type of cacao beans, and the evaluation value of the cacao beans produced using the fermentation substance are pre-associated. By using the correspondence information, it is possible to acquire the information necessary for the production of the cacao beans to be produced.

[0033] For example, when any information included in the corresponding information regarding production information is input, the remaining information other than the input information is output. As an example, when the type of cacao beans and the fermentation substance are input, the evaluation value of the cacao beans produced by the combination of the input type of cacao beans and the fermentation substance is output. Also, as an example, when an evaluation value is input, the combination of the type of cacao beans and the fermentation substance for producing the cacao beans indicating the input evaluation value is output.

[0034] (Corresponding information regarding fermentation status information) FIG. 3 is a diagram showing an example of the data configuration of the corresponding information regarding the fermentation status information according to an embodiment of the present invention. In FIG. 3, corresponding information in which the type of cacao beans, the fermentation substance, the time history information of the odor detection value, the time history information of the temperature detection value, and the fermentation status information are associated is shown. As the time history information of the odor detection value, the odor detection value and the time are associated. As the time history information of the temperature detection value, the temperature detection value and the time are associated. Note that the temperature detection value is also an example of the management information of the fermentation.

[0035] The storage unit 32 stores, as the corresponding information regarding the fermentation status information, information in which at least any one of the type of cacao beans, the fermentation substance, the time history information of the odor detection value, and the time history information of the temperature detection value shown in FIG. 3 and the fermentation status information are associated in advance. By using the corresponding information, the fermentation status information of the fermented cacao can be obtained. The fermentation status information is, for example, information indicating the end time when the fermentation process ends.

[0036] For example, the storage unit 32 stores the corresponding information regarding the fermentation status information in which the odor detection value and the fermentation status information of the fermented cacao are associated in advance. When the odor detection value is input, the corresponding information outputs the fermentation status information of the fermented cacao corresponding to the input odor detection value.

[0037] Further, the storage unit 32 may store correspondence information regarding fermentation status information in which an odor detection value, a temperature detection value, and fermentation status information of fermented cacao are associated in advance. When the odor detection value and the temperature detection value are input, the correspondence information outputs the fermentation status information of the fermented cacao corresponding to the input odor detection value and temperature detection value.

[0038] Further, the storage unit 32 may store correspondence information regarding fermentation status information in which time history information of an odor detection value and fermentation status information of fermented cacao are associated in advance. When the time history information of the odor detection value is input, the correspondence information outputs the fermentation status information of the fermented cacao corresponding to the input time history information of the odor detection value.

[0039] Further, the storage unit 32 may store correspondence information regarding fermentation status information in which time history information of a temperature detection value and fermentation status information of fermented cacao are associated in advance. When the time history information of the temperature detection value is input, the correspondence information outputs the fermentation status information of the fermented cacao corresponding to the input time history information of the temperature detection value.

[0040] Further, the storage unit 32 may store correspondence information regarding fermentation status information in which an odor detection value and fermentation status information are associated in advance for each of the fermentation substances. When an odor detection value corresponding to any of the fermentation substances is input, the correspondence information outputs the fermentation status information of the fermented cacao corresponding to the input odor detection value.

[0041] The storage unit 32 stores correspondence information regarding fermentation status information in which an odor detection value and fermentation status information are associated in advance for each type of cacao bean and each of the fermentation substances. When an odor detection value is input according to the type of cacao bean and the fermentation substance used for the cacao, the correspondence information outputs the fermentation status information of the fermented cacao corresponding to the input odor detection value.

[0042] (Correspondence information regarding quality value) FIG. 4 is a diagram showing an example of the data configuration of correspondence information regarding quality values according to an embodiment of the present invention. FIG. 4 shows correspondence information in which the type of cacao bean, fermentation substances, odor detection value, aroma detection value, moisture content detection value, hardness detection value, taste information, and quality value are associated with each other.

[0043] The storage unit 32 stores, as correspondence information regarding quality values, information in which at least any one of the type of cacao bean, fermentation substances, odor detection value, aroma detection value, moisture content detection value, hardness detection value, and taste information shown in FIG. 4 is associated with a quality value in advance. By using the correspondence information, the essential values of fermented cacao, roasted cacao beans, and cacao beans distributed as products can be obtained.

[0044] For example, the storage unit 32 stores correspondence information regarding quality values in which an odor detection value and the quality value of fermented cacao are associated with each other in advance. When an odor detection value is input, the correspondence information outputs the quality value of fermented cacao corresponding to the input odor detection value.

[0045] Further, the storage unit 32 may store correspondence information regarding quality values in which an aroma detection value and the quality value of fermented cacao are associated with each other in advance. When an aroma detection value is input, the correspondence information outputs the quality value of fermented cacao corresponding to the input aroma value.

[0046] Further, the storage unit 32 may store correspondence information in which an odor detection value, a moisture content detection value, and a quality value are associated with each other in advance. When an odor detection value and a moisture content detection value are input, the correspondence information outputs the quality value of fermented cacao corresponding to the input odor detection value and moisture content detection value.

[0047] Further, the storage unit 32 may store correspondence information regarding quality values in which an odor detection value, a hardness detection value, and a quality value are associated with each other in advance. When an odor detection value and a hardness detection value are input, the correspondence information outputs the quality value of fermented cacao corresponding to the input odor detection value and hardness detection value.

[0048] Further, the storage unit 32 may store correspondence information regarding quality values in which odor detection values, taste information, and quality values are associated in advance. When the odor detection value and the taste information are input, the correspondence information outputs the quality value of the fermented cacao corresponding to the input odor detection value and taste information.

[0049] Further, the storage unit 32 may store correspondence information regarding quality values in which odor detection values and quality values are associated in advance for each of the fermentation substances. When an odor detection value corresponding to the fermentation substance used for the fermented cacao is input, the correspondence information outputs the quality value of the fermented cacao corresponding to the input odor detection value.

[0050] Further, the storage unit 32 stores correspondence information in which odor detection values and quality values are associated in advance for each type of cacao bean and each of the fermentation substances. When an odor detection value corresponding to the type of cacao bean and the fermentation substance used for the cacao is input, the correspondence information outputs the quality value of the fermented cacao corresponding to the input odor detection value.

[0051] (Farm information) FIG. 5 is a diagram showing an example of the data configuration of the farm information according to the embodiment of the present invention. As shown in FIG. 5, the farm information is information in which a farm number, a box number, and a bag number are associated. The farm number is identification information that uniquely identifies the farm. The box number is identification information that uniquely identifies the box 2 managed in each farm. The bag number is identification information that uniquely identifies the bag in which the cacao beans shipped from each farm are contained. From FIG. 5, for example, it can be seen that the cacao beans shipped in bag AAA are cacao beans obtained by roasting fermented cacao fermented in box AAA of farm AAA.

[0052] (Fermentation / drying information) FIG. 6 is a diagram showing an example of the data configuration of fermentation / drying information according to an embodiment of the present invention. The fermentation / drying information stores information obtained in the fermentation process and drying process of fermented cacao. As shown in FIG. 6, the fermentation / drying information is information in which a box number, cacao bean type, fermentation substance, time history information of odor detection values, and time history information of temperature detection values are associated. As the time history information of odor detection values, an odor detection value and a time are associated. As the time history information of temperature detection values, a temperature detection value and a time are associated. From FIG. 6, for example, it can be seen that in box AAA, cacao bean AAA is fermented using koji, and the time history information of odor detection values and the time history information of temperature detection values detected while the cacao bean AAA is being fermented.

[0053] (Roasting information) FIG. 7 is a diagram showing an example of the data configuration of roasting information according to an embodiment of the present invention. The roasting information stores information obtained in the roasting process of fermented cacao. As shown in FIG. 7, the roasting information is information in which a box number, cacao bean type, fermentation substance, and aroma detection value are associated. From FIG. 7, for example, the aroma detection value of fermented cacao in which cacao bean AAA is fermented using koji in box AAA can be seen.

[0054] (Evaluation information) FIG. 8 is a diagram showing an example of the data configuration of evaluation information according to an embodiment of the present invention. The evaluation information stores information obtained for quality evaluation in each process. As shown in FIG. 8, the evaluation information is information in which a box number, bag number, odor detection value, aroma detection value, moisture content detection value, hardness detection value, and taste information are associated. From FIG. 8, for example, it can be seen that various information obtained for quality evaluation of fermented cacao fermented in box AAA shipped in bag AAA.

[0055] (8-3) Control unit 33 The control unit 33 has a function of controlling the overall operation of the server device 30. The control unit 33 is realized, for example, by causing a CPU (Central Processing Unit) provided as hardware in the server device 30 to execute a program. As shown in FIG. 1, the control unit 33 includes an acquisition unit 331, an evaluation unit 333, a calculation unit 334, and an output control unit 335.

[0056] (8-3-1) Acquisition unit 331 The acquisition unit 331 has a function of acquiring various information. The acquisition unit 331 acquires information according to the use of the information to be acquired and the process in which the acquired information is used.

[0057] (Acquisition of detection information) The acquisition unit 331 acquires information detected by various sensor devices. In the fermentation process, the acquisition unit 331 acquires the odor detection value detected by the olfactory sensor 10 and the temperature detection value detected by the temperature sensor 11 for each box 2. At this time, the acquisition unit 331 acquires the time when the odor detection value and the temperature detection value are detected as time history information indicating the history of each detection value. Various information acquired by the acquisition unit 331 in the fermentation process is stored in the storage unit 32 as fermentation information.

[0058] After the roasting process, the acquisition unit 331 acquires the aroma detection value detected by the olfactory sensor 12. The information acquired by the acquisition unit 331 after the roasting process is stored in the storage unit 32 as roasting information.

[0059] (Acquisition of information for quality evaluation) The acquisition unit 331 acquires information used for quality evaluation. When performing quality evaluation, the acquisition unit 331 acquires an odor detection value or an aroma detection value detected by the olfactory sensor 12. For example, when the user evaluates the quality of fermented cacao, the odor of the fermented cacao is measured using the olfactory sensor 12. Also, when the user evaluates the quality of the fermented cacao after roasting, the aroma of the fermented cacao after roasting is measured using the olfactory sensor 12.

[0060] In addition, when performing quality evaluation, the acquisition unit 331 may acquire the moisture content detection value detected by the moisture sensor 13. For example, when the user evaluates the quality of fermented cacao, the moisture content of the fermented cacao is measured using the moisture sensor 13.

[0061] In addition, when performing quality evaluation, the acquisition unit 331 may acquire the hardness detection value detected by the ultrasonic sensor 14. For example, when the user evaluates the quality of fermented cacao, the hardness of the fermented cacao is measured using the ultrasonic sensor 14.

[0062] In addition, when performing quality evaluation, the acquisition unit 331 may acquire an image of the fermented cacao captured by the imaging device 15. For example, when the producer evaluates the quality of the fermented cacao, an image of the fermented cacao is captured using the imaging device 15.

[0063] In addition, when performing quality evaluation, the acquisition unit 331 may acquire taste information indicating the taste of fermented cacao, cacao after roasting, cacao beans sold to consumers in the market, etc., input by the user into the user terminal 40. The information acquired by the acquisition unit 331 for quality evaluation is stored in the storage unit 32 as quality information.

[0064] (Acquisition of production information) The acquisition unit 331 acquires correspondence information related to production information from the storage unit 32, and uses the correspondence information to acquire information necessary for the production of the cacao beans to be produced. For example, the acquisition unit 331 acquires the remaining information other than the input information among the type of cacao beans, fermentation substances, quality values, aroma detection values, and amounts from the correspondence information.

[0065] (8-3-2) Evaluation unit 333 The evaluation unit 333 has a function of performing various evaluations.

[0066] (Fermentation evaluation) The evaluation unit 333 performs fermentation evaluation after the fermentation process and before the roasting process. For example, the evaluation unit 333 evaluates the fermentation status of fermented cacao using the corresponding information regarding the fermentation status information acquired from the storage unit 32 by the acquisition unit 331 in the fermentation evaluation. For example, the evaluation unit 333 acquires, from the corresponding information, the fermentation status information corresponding to the input information among the type of cacao beans, the fermentation substance, the time history information of the odor detection value, and the time history information of the temperature detection value.

[0067] As an example, when an odor detection value is input, the evaluation unit 333 acquires and outputs the fermentation status information of the fermented cacao corresponding to the input odor detection value from the corresponding information regarding the fermentation status information. Also, as an example, when a temperature detection value and an odor detection value are input, the evaluation unit 333 acquires and outputs the fermentation status information of the fermented cacao corresponding to the input temperature detection value and odor detection value from the corresponding information regarding the fermentation status information. Also, as an example, when an odor detection value corresponding to the fermentation substance used for the fermented cacao is input, the evaluation unit 333 acquires and outputs the fermentation status information of the fermented cacao corresponding to the input odor detection value from the corresponding information regarding the fermentation status information. Also, as an example, when an odor detection value corresponding to the type of cacao beans and the fermentation substance used for the cacao is input, the evaluation unit 333 acquires and outputs the fermentation status information of the fermented cacao corresponding to the input odor detection value from the corresponding information regarding the fermentation status information. Note that in the fermentation evaluation, the evaluation unit 333 acquires and outputs, for example, the end time when the fermentation process ends as the fermentation status information.

[0068] Also, in the fermentation evaluation, the evaluation unit 333 evaluates the quality value of the fermented cacao using the corresponding information regarding the input information and the quality value stored in the storage unit 32. As an example, when an odor detection value is input, the evaluation unit 333 acquires and outputs the quality value of the fermented cacao corresponding to the input odor detection value from the corresponding information regarding the quality value.

[0069] Note that the information input in the fermentation evaluation may be the information input via each communication module, or the information input by the user via the user terminal 40.

[0070] (Roasting Evaluation) The evaluation unit 333 performs a roasting evaluation after the roasting process. In the roasting evaluation, the evaluation unit 333 evaluates the quality value of the roasted cocoa beans using the input information and the correspondence information regarding the quality values stored in the storage unit 32. The input information is, for example, the aroma detection value of the roasted cocoa beans. As an example, when the aroma detection value is input, the evaluation unit 333 acquires and outputs the quality value corresponding to the input aroma detection value from the correspondence information regarding the quality values.

[0071] (Quality Evaluation) The evaluation unit 333 performs a quality evaluation of the cocoa beans distributed in the market. In the quality evaluation, the evaluation unit 333 evaluates the quality value of the cocoa beans distributed in the market using the input information and the correspondence information regarding the quality values stored in the storage unit 32. As an example, when the moisture content detection value and the odor detection value are input, the evaluation unit 333 acquires and outputs the quality values corresponding to the input moisture content detection value and the odor detection value from the correspondence information regarding the quality values. Also, as an example, when the hardness detection value and the odor detection value are input, the evaluation unit 333 acquires and outputs the quality values corresponding to the input hardness detection value and the odor detection value from the correspondence information regarding the quality values. Also, as an example, when the taste information and the odor detection value are input, the evaluation unit 333 acquires and outputs the quality values corresponding to the input taste information and the odor detection value from the correspondence information regarding the quality values. Also, as an example, when the odor detection value corresponding to the fermentation substance used for the fermented cocoa is input, the evaluation unit 333 acquires and outputs the quality value corresponding to the input odor detection value from the correspondence information regarding the quality values. Also, as an example, when odor detection values corresponding to the type of cacao beans and the fermentation substances used for cacao are input, the evaluation unit 333 acquires and outputs the quality value corresponding to the input odor detection value from the correspondence information regarding the quality value. Specifically, assume that the fermentation substance used for fermented cacao is koji. In this case, when an odor detection value of fermented cacao fermented using koji is input, the evaluation unit 333 acquires and outputs the quality value of the fermented cacao fermented using koji, which corresponds to the input odor detection value, from the correspondence information regarding the quality value.

[0072] Note that the evaluation unit 333 may perform quality evaluation of fermented cacao in the fermentation process and roasted cacao beans in the roasting process in the same manner as the quality evaluation of cacao beans distributed in the market.

[0073] The evaluation unit 333 may adjust the quality value based on the input information. For example, assume that a photographed image of fermented cacao is input. In this case, the evaluation unit 333 decreases the quality value according to the state of the fermented cacao detected based on the photographed image. Specifically, when it is found from the photographed image that mold has occurred on the surface of the fermented cacao or the fermented cacao is diseased, the evaluation unit 333 decreases the quality value. Also, when it is found from the photographed image that foreign matters such as dust are mixed in the bag in which the cacao beans are placed when the cacao beans are distributed, the evaluation unit 333 may also decrease the quality value.

[0074] (8-3-3) Calculation unit 334 The calculation unit 334 has a function of calculating a transaction amount based on the quality value. For example, the calculation unit 334 calculates the transaction amount of cacao beans according to the quality value acquired by the evaluation unit 333. As an example, the higher the quality value, the higher the calculated transaction amount, and the lower the quality value, the lower the calculated transaction amount.

[0075] (8-3-4) Output control unit 335 The output control unit 335 has a function of controlling the output of various types of information. The output control unit 335 outputs various types of information such as the detection information, quality evaluation information, and production information acquired by the acquisition unit 331, and the fermentation status information and quality values acquired by the evaluation unit 333 to the user (for example, producers, third parties, etc.). For example, the output control unit 335 transmits the information to be output to the user from the communication unit 31 to the user terminal 40 and causes the user terminal 40 to output it.

[0076] (9) User terminal 40 The user terminal 40 is a terminal used by the user for inputting and checking various types of information. Here, the user is a producer, seller, consumer, etc. The user terminal 40 is, for example, a PC (Personal Computer), smartphone, tablet terminal, etc. The user terminal 40 is connected to the server device 30 via the network NW.

[0077] As shown in FIG. 1, the user terminal 40 includes a communication unit 41, an input unit 42, an output unit 43, a storage unit 44, and a control unit 45.

[0078] (9-1) Communication unit 41 The communication unit 41 has a function of transmitting and receiving various types of information. For example, the communication unit 41 transmits the information input by the user to the server device 30. Also, the communication unit 41 receives the information transmitted from the server device 30.

[0079] (9-2) Input unit 42 The input unit 42 has a function of receiving input from the user. The input unit 42 is realized by, for example, an input device such as a keyboard, mouse, touch panel, etc. The input device may be a device that the user terminal 40 is pre-equipped with as hardware, or a device externally connected to the user terminal 40.

[0080] (9-3) Output unit 43 The output unit 43 has a function of outputting various types of information. The output unit 43 is realized by, for example, a display device such as a display or an audio output device such as a speaker. The display device and the audio output device may be devices that the user terminal 40 is pre-equipped with as hardware, or may be devices externally connected to the user terminal 40. The output unit 43 outputs, for example, detection information, information for quality evaluation, production information, fermentation status information of fermented cacao (for example, the end time when the fermentation process ends), quality values of fermented cacao, quality values of roasted cacao beans, quality values of cacao beans distributed in the market, etc. to the display device.

[0081] (9-4) Storage unit 44 The storage unit 44 has a function of storing various types of information. The storage unit 44 is constituted by a storage medium, for example, an HDD, an SSD, a flash memory, an EEPROM, a RAM, a ROM, or an arbitrary combination of these storage media.

[0082] (9-5) Control unit 45 The control unit 45 has a function of controlling the overall operation of the user terminal 40. The control unit 45 is realized, for example, by causing a CPU provided as hardware in the user terminal 40 to execute a program.

[0083] <2. Flow of processing> With reference to FIG. 9, the flow of processing according to an embodiment of the present invention will be described. FIG. 9 is a flowchart showing an example of the flow of processing according to an embodiment of the present invention.

[0084] As shown in FIG. 9, first, the server device 30 stores corresponding information (step S101). For example, the server device 30 stores the pre-created corresponding information input by the user. The corresponding information stored here is, for example, the corresponding information regarding the production information shown in FIG. 2, the corresponding information regarding the fermentation status information shown in FIG. 3, and the corresponding information regarding the quality value shown in FIG. 4.

[0085] Next, the server device 30 acquires detection information (step S102). For example, the server device 30 receives the detection values detected by various sensor devices included in the information processing system 1 from the communication modules corresponding to the respective sensor devices.

[0086] Next, the server device 30 stores the acquired detection information (step S103). The detection information to be stored here is, for example, the fermentation information shown in FIG. 6 and the roasting information shown in FIG. 7.

[0087] Next, the server device 30 checks whether there is input information (step S104). Here, the input information is, for example, information input by the user for acquiring various information. If there is input information (step S104 / YES), the process proceeds to step S105. If there is no input information (step S104 / NO), the process is repeated from step S102. Note that when there is no input information, the process of step S104 may be repeated instead of from step S102.

[0088] When the process proceeds to step S105, the server device 30 acquires output information (step S105). Here, the output information is information output to the user terminal 40 according to the information input by the user. Specifically, the output information is detection information, quality evaluation information, production information, fermentation status information of fermented cocoa (for example, the end time when the fermentation process ends), quality values of fermented cocoa, quality values of roasted cocoa beans, quality values of cocoa beans distributed in the market, and the like. The server device 30 acquires these information acquired by the acquisition unit 331 and the evaluation unit 333 as output information.

[0089] After acquiring the output information, the server device 30 causes the output information to be output to the user terminal 40 (step S106). For example, the server device 30 transmits the acquired output information from the communication unit 31 to the user terminal 40. The user terminal 40 causes the output unit 43 to output the output information received from the server device 30 by the communication unit 41. After outputting the output information, the server device 30 ends the process.

[0090] As described above, the method for producing a solid fermented product according to the embodiment of the present invention includes an odor acquisition process of acquiring an odor detection value detected by the odor sensor 10 for fermented cacao, and when the odor detection value is input, using the correspondence information in which the odor detection value and the fermentation status information of the fermented cacao are pre-associated, and outputting the fermentation status information of the fermented cacao.

[0091] With such a configuration, the user can confirm the fermentation status of cacao beans without smelling the odor generated during fermentation or the aroma generated during roasting by himself / herself. As a result, the determination work of the fermentation status of cacao beans can be performed without human intervention, so that the productivity of cacao beans is improved.

[0092] Therefore, the method for producing a solid fermented product according to the embodiment of the present invention can improve the productivity of a solid fermented product obtained by fermenting a crop in a solid state.

[0093] <3. Modification Example> The embodiments of the present invention have been described above. Subsequently, modification examples of the embodiments of the present invention will be described. Each of the modification examples described below may be applied to the embodiment of the present invention alone or in combination. Further, each modification example may be applied in place of the configuration described in the embodiment of the present invention, or may be additionally applied to the configuration described in the embodiment of the present invention.

[0094] (1) First Modification Example In the above-described embodiment, an example in which the correspondence information is information pre-generated by the user has been described, but the example is not limited thereto. The correspondence information may be, for example, a learned model generated by machine learning.

[0095] FIG. 10 is a block diagram showing a modification according to an embodiment of the present invention. FIG. 10 shows a block diagram of a server device 30 in a first modification. The server device 30 in the first modification further includes a learning unit 332 as compared with the server device 30 described with reference to FIG. 1 in the above-described embodiment.

[0096] The learning unit 332 generates a learned model by machine learning. The learning unit 332 stores the generated learned model in the storage unit 32 as corresponding information. The evaluation unit 333 can perform various evaluations using the learned model.

[0097] The learning unit 332 generates a learned model by, for example, supervised learning. In supervised learning, the learning model is made to learn using a learning dataset. The dataset is a set of explanatory variables that are inputs during learning and target variables that indicate the correct answers of the data output based on the input data. As an example, the explanatory variables are the type of cacao bean and the fermentation substance. The target variable in this case is the evaluation value. That is, the corresponding information regarding the production information is generated as a learned model. Further, the explanatory variables may be the type of cacao bean, the fermentation substance, the time history information of the odor detection value, and the time history information of the temperature detection value. The target variable in this case is the fermentation status information. That is, the corresponding information regarding the fermentation status information is generated as a learned model. Further, the explanatory variables may be the type of cacao bean, the fermentation substance, the odor detection value, the aroma detection value, the moisture content detection value, the hardness detection value, and the taste information. The target variable in this case is the quality value. That is, the corresponding information regarding the quality value is generated as a learned model.

[0098] (2) Second Modification Evaluations (for example, consumer preferences, selling prices, etc.) for cacao beans distributed in the market may be fed back to various corresponding information. Due to this feedback, the corresponding information is updated according to the evaluation in the market, so that more in-demand cacao beans can be produced.

[0099] (3) Third Modification Example The evaluation of the fermentation status may be performed according to the amount of components contained in the fermented cacao. For example, it may be determined whether to end the fermentation according to whether the amount of polyphenols contained in the fermented cacao has reached the target value. Also, the fermentation period required until the amount of polyphenols contained in the fermented cacao reaches the target value may be output.

[0100] As described above, embodiments of the present invention have been described. Note that part or all of the configurations included in the information processing system 1 in the above-described embodiments may be realized by a computer. In that case, a program for realizing this function may be recorded on a computer-readable recording medium, and the program recorded on this recording medium may be read into a computer system and executed to be realized. Here, the "computer system" is assumed to include hardware such as an OS and peripheral devices. Also, the "computer-readable recording medium" refers to a portable medium such as a flexible disk, a magneto-optical disk, a ROM, a CD-ROM, etc., and a storage device such as a hard disk built in a computer system. Furthermore, the "computer-readable recording medium" refers to something that dynamically holds a program for a short time, like a communication line when transmitting a program via a network such as the Internet or a communication line such as a telephone line, and also includes something that holds a program for a certain time, like a volatile memory inside a computer system that becomes a server or a client in that case. Also, the above program may be for realizing a part of the above-described functions, and furthermore, it may be possible to realize the above-described functions in combination with a program already recorded in the computer system, or it may be realized using a programmable logic device such as an FPGA (Field Programmable Gate Array).

[0101] As described above, embodiments of this invention have been described in detail with reference to the drawings. However, the specific configuration is not limited to the above, and various design changes and the like can be made without departing from the gist of this invention.

Explanation of Symbols

[0102] 1 Information Processing System 10 Olfactory Sensor 11 Temperature Sensor 12 Olfactory Sensor 13 Moisture Sensor 14 Ultrasonic Sensor 15 Imaging Device 20 - 24 Communication Module 30 Server Device 31 Communication Unit 32 Memory Unit 33 Control Unit 40 User Terminal 41 Communication Unit 42 Input Unit 43 Output Unit 44 Memory Unit 45 Control Unit 331 Acquisition Unit 332 Learning Unit 333 Evaluation Unit 334 Calculation Unit 335 Output Control Unit NW Network

Claims

**Claim 1**:For fermented cacao in which each cacao bean is fermented in a solid state, an odor acquisition process of acquiring an odor detection value detected by an olfactory sensor, and when the odor detection value is input, a fermentation evaluation process of outputting fermentation status information of the fermented cacao using correspondence information in which the odor detection value and the fermentation status information of the fermented cacao are pre-associated, and having in the fermentation evaluation process, as the fermentation status information corresponding to the input odor detection value, outputting an end time for ending the fermentation process, An evaluation method for fermented cacao executed by a computer. **Claim 2** A temperature acquisition process of acquiring the temperature at which the fermented cacao is fermenting, further having in the fermentation evaluation process, when the temperature and the odor detection value are input, outputting the fermentation status information of the fermented cacao using the correspondence information in which the temperature, the odor detection value, and the fermentation status information of the fermented cacao are pre-associated, The evaluation method for fermented cacao according to claim 1. **Claim 3** A history acquisition process of acquiring time history information of the odor detection value of the fermented cacao, further having in the fermentation evaluation process, outputting the fermentation status information of the fermented cacao using the correspondence information in which the time history information of the odor detection value and the fermentation status information of the fermented cacao are pre-associated, The evaluation method for fermented cacao according to claim 1 or claim 2. **Claim 4** In the box for storing the fermented cacao during fermentation, an olfactory sensor and a communication module are provided, a transmission process in which the communication module transmits an odor detection value detected by the olfactory sensor, and a storage process of associating the odor detection value transmitted in the transmission process with the time for each identification information of the box and storing it as time history information, further having in the fermentation evaluation process, outputting the fermentation status information of the fermented cacao using the correspondence information in which the time history information of the odor detection value and the fermentation status information of the fermented cacao are pre-associated, The evaluation method for fermented cacao according to any one of claims 1 to 3. **Claim 5** In the box for storing the fermented cacao during fermentation, a temperature sensor and a communication module are provided, a transmission process in which the communication module transmits the temperature detected by the temperature sensor, and a storage process of associating the temperature transmitted in the transmission process with the time for each identification information of the box and storing it as time history information, further having In the fermentation evaluation process, using correspondence information in which the time history information of the temperature and the fermentation status information of the fermented cocoa are pre-associated, output the fermentation status information of the fermented cocoa. The method for evaluating fermented cocoa according to any one of claims 1 to 4.

6. In the fermentation evaluation process, when the odor detection value is input according to the fermentation substance used for the fermented cocoa, using the correspondence information in which the odor detection value and the fermentation status information are pre-associated for each of the fermentation substances, output the fermentation status information of the fermented cocoa fermented with the fermentation substance. The method for evaluating fermented cocoa according to any one of claims 1 to 5.

7. In the fermentation evaluation process, when the odor detection value is input according to the type of cocoa bean and the fermentation substance used for the cocoa, using the correspondence information in which the odor detection value and the fermentation status information are pre-associated for each of the type of cocoa bean and the fermentation substance, output the fermentation status information of the fermented cocoa fermented with the fermentation substance. The method for evaluating fermented cocoa according to any one of claims 1 to 6.

8. The fermentation evaluation process is performed after the fermentation process and before the roasting process. After the roasting process, a fragrance acquisition process of acquiring a fragrance detection value detected by an olfactory sensor, and When the fragrance detection value is input, a fragrance evaluation process of outputting the quality value of the fermented cocoa using correspondence information in which the fragrance detection value and the quality value of the fermented cocoa are pre-associated. The method for evaluating fermented cocoa according to any one of claims 1 to 7, further comprising:

9. An output process of outputting the fragrance detection value or the quality value to producers and third parties. The method for evaluating fermented cocoa according to claim 8, further comprising:

10. A storage process of storing the odor detection value and the fragrance detection value for each fermented cocoa. The method for evaluating fermented cocoa according to any one of claims 8 or 9, further comprising:

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