Evaluation method

Abstract

To provide an evaluation method that can improve productivity of a solid fermented object obtained by fermenting an agricultural crop in a solid state.SOLUTION: An evaluation 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 respective solid agricultural crops in a solid state; and an evaluation process of, when the smell detection value is inputted, outputting a quality value of the solid fermented object using correspondence information having the smell detection value and the quality value of the solid fermented object preliminarily associated.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to an evaluation method. [Background technology]

[0002] Traditionally, agricultural production involves fermentation in a solid state, such as cocoa beans, which are primarily produced in Southeast Asian countries such as Indonesia and Thailand, African countries such as Ghana and Côte d'Ivoire, and South American countries such as Brazil and Ecuador.

[0003] In these countries, some cocoa bean producers face social issues, such as poverty due to low income and child labor. Because cocoa beans are traded as futures, producers have no control over the price, which contributes to their low income. It is also said that demand for cocoa may surge as emerging countries become wealthier. There are concerns that a surge in cocoa demand will lead to a decline in cocoa prices and a decline in producers' income. Therefore, improving the productivity and quality of cocoa beans is one way to increase producers' income.

[0004] The fermentation status and roasting condition of cocoa beans can be determined, for example, from the odor produced during fermentation and the aroma produced during roasting. For example, Patent Document 1 below discloses a fermentation technique for fermenting garlic. Furthermore, Patent Document 2 below discloses a technique for detecting and controlling odors in compost production. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-275034 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-033106 Summary of the Invention [Problem to be solved by the invention]

[0006] However, cocoa bean producers themselves determine the fermentation and roasting conditions of cocoa beans by smelling the odors produced during fermentation and the aromas produced during roasting. Manually determining the fermentation and roasting conditions of cocoa beans reduces productivity. Therefore, it is desirable to improve cocoa bean productivity by enabling these determinations to be performed without manual intervention.

[0007] In view of the above-mentioned problems, an object of the present invention is to provide an evaluation method capable of improving the productivity of a solid fermented product obtained by fermenting an agricultural product in a solid state. [Means for solving the problem]

[0008] In order to solve the above-mentioned problems, an evaluation method according to one aspect of the present invention is to evaluate a solid fermented product obtained by fermenting a solid agricultural product in a solid state by using an olfactory sensor provided in a box in which the agricultural product is stored during fermentation, During the fermentation process an odor acquisition step of acquiring an odor detection value detected regarding the odor generated while the agricultural product is fermenting in the box; In the fermentation step, and an evaluation process for outputting a quality value of the solid fermentation product when the odor detection value is input, using correspondence information in which the odor detection value and the quality value of the solid fermentation product are previously associated with each other. [Effects of the Invention]

[0009] According to the present invention, it is possible to improve the productivity of solid fermented products obtained by fermenting agricultural products in a solid state. [Brief explanation of the drawings]

[0010] [Figure 1] 1 is a block diagram illustrating an example of a configuration of an information processing system according to an embodiment of the present invention. [Figure 2] FIG. 2 is a diagram showing an example of a data configuration of correspondence information related to production information according to the embodiment of the present invention. [Figure 3] FIG. 2 is a diagram showing an example of a data configuration of correspondence information related to fermentation status information according to an embodiment of the present invention. [Figure 4] FIG. 4 is a diagram showing an example of a data configuration of correspondence information relating to quality values ​​according to an embodiment of the present invention. [Figure 5] FIG. 2 is a diagram showing an example of the data configuration of farm information according to an embodiment of the present invention. [Figure 6] FIG. 2 is a diagram showing an example of the data configuration of fermentation and drying information according to the embodiment of the present invention. [Figure 7] FIG. 2 is a diagram showing an example of the data structure of roasting information according to an embodiment of the present invention. [Figure 8] FIG. 2 is a diagram showing an example of a data configuration of evaluation information according to the embodiment of the present invention. [Figure 9] 1 is a flowchart illustrating an example of a processing flow according to an embodiment of the present invention. [Figure 10] FIG. 10 is a block diagram showing a modified example of an embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

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

[0012] <1. Information processing system configuration> The configuration of an information processing system 1 according to this embodiment will be described with reference to Fig. 1. Fig. 1 is a block diagram showing an example of the configuration of an 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. In the present embodiment, an example in which the solid agricultural products are cocoa beans will be described below. Note that the solid agricultural products are not limited to cocoa beans.

[0014] The information processing system 1 manages fermented cacao (corresponding to the solid fermented product in the claims) produced by fermenting each cacao bean in a solid state during the cacao bean production process, for example, during the cacao bean fermentation process. This management involves managing the fermentation time and quality of the fermented cacao. Specifically, the system predicts the time required for fermentation of the fermented cacao and outputs information required to produce cacao beans that meet target quality standards.

[0015] In this embodiment, cocoa beans are fermented using a fermenting substance. The output of information necessary to produce cocoa beans that meet the above-mentioned target quality standards includes, for example, proposing fermenting substances to be used in fermenting the cocoa beans. Examples of fermenting substances include lees, yeast, mold, and bacteria. Examples of lees include sake lees and mirin lees. Examples of yeast include wine yeast, brewer's yeast, and baker's yeast. Examples of mold include koji, white mold, and blue mold. Examples of bacteria include lactic acid bacteria, acetic acid bacteria, and natto bacteria. Of these fermenting substances, at least one of yeast, acetic acid bacteria, and natto bacteria is used as a fermenting substance (also called a starter) for the cocoa beans. Of these, it is preferable to use at least yeast.

[0016] Furthermore, the information processing system 1 manages the fermented cacao to be dried, for example, in the drying process of the fermented cacao in the cacao bean production process. In this management, the information processing system 1 manages the drying time of the fermented cacao. Specifically, the information processing system 1 predicts the time required to dry the fermented cacao.

[0017] The information processing system 1 also evaluates the quality of cocoa beans. For example, the information processing system 1 evaluates the quality of cocoa beans at any stage from production to distribution and consumption. In this embodiment, the information processing system 1 evaluates the quality of cocoa beans based on an evaluation value. The evaluation value is, for example, information based on the quality value of the cocoa beans, the aroma detection value, and the purchasing results of the cocoa beans.

[0018] 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. The communication modules 20 to 24, the server device 30, and the user terminal 40 are each connected via a network NW.

[0019] Box 2 is a box in which cocoa beans are stored during fermentation. In this embodiment, olfactory sensor 10, temperature sensor 11, and communication module 20 are provided inside box 2. There are no particular limitations on the locations where olfactory sensor 12, moisture sensor 13, ultrasonic sensor 14, imaging device 15, and communication modules 21 to 24 are installed. The olfactory sensor 10 and the temperature sensor 11 are connected to a communication module 20. The olfactory sensor 12 is connected to a communication module 21, the moisture sensor 13 is connected to a communication module 22, the ultrasonic sensor 14 is connected to a communication module 23, and the imaging device 15 is connected to a communication module 24.

[0020] (1) Olfactory Sensor 10 The olfactory sensor 10 is a sensor device used to detect odors inside the box 2. That is, the olfactory sensor 10 detects the odor that is generated when the cocoa beans are fermenting inside the box 2, i.e., the odor generated from fermented cocoa. Hereinafter, the value that indicates the odor of fermented cocoa detected by the olfactory sensor 10 is also referred to as the "odor detection value." The olfactory sensor 10 transmits the detected odor detection value to the communication module 20. The olfactory sensor 10 is, for example, an MSS (Membrane-type Surface stress Sensor). There are no particular limitations on the location within the box 2 where the olfactory sensor 10 is provided. For example, the location where the olfactory sensor 10 is provided may be changed depending on the location within the box 2 where it is desired to detect odors.

[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 cocoa is fermenting inside the box 2. Hereinafter, the value detected by the temperature sensor 11 and indicating the temperature at which the fermented cocoa is fermenting will also be referred to as the "detected temperature value." The temperature sensor 11 transmits the detected detected temperature value to the communication module 20. There is no particular limitation on the position where temperature sensor 11 is provided inside box 2. For example, the position where temperature sensor 11 is provided may be changed depending on the position inside box 2 where it is desired to detect the temperature.

[0022] (3) Olfactory Sensor 12 The olfactory sensor 12 is a sensor device used to detect the aroma that emanates from cocoa beans after the fermented cocoa has been roasted. Hereinafter, the value indicating the aroma of the cocoa 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 amount of moisture contained in cocoa beans. Hereinafter, the value indicating the amount of moisture inside the cocoa beans detected by the moisture sensor 13 will also be referred to as the "detected moisture value." The moisture sensor 13 transmits the detected moisture 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 cocoa beans. Hereinafter, the value indicating the hardness of the cocoa 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 images of the cocoa beans. The imaging device 15 transmits the captured images 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 via the network NW. The communication module 20 transmits the odor detection value received from the olfactory sensor 10 to the server device 30. The communication module 20 also transmits the temperature detection value received from the temperature sensor 11 to the server device 30. The communication module 21 transmits the aroma 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) Communications Department 31 The communication unit 31 has a function of transmitting and receiving various types of 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. Furthermore, the communication unit 31 transmits to the user terminal 40 information to be output by the user terminal 40 .

[0029] (8-2) Storage section 32 The memory unit 32 is composed of a storage medium, such as 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 types of information. Here, the data structure of the information stored in the storage unit 32 will be described with reference to Figs. 2 to 8. Figs. 2 to 4 show the data structure of correspondence information pre-stored in the storage unit 32. Fig. 5 shows the data structure of farm information. Fig. 6 shows the data structure of fermentation and drying information. Fig. 7 shows the data structure of roasting information. Fig. 8 shows the data structure of evaluation information.

[0031] (Production information) Fig. 2 is a diagram showing an example of the data structure of correspondence information related to production information according to an embodiment of the present invention. Fig. 2 shows correspondence information in which types of cocoa beans, fermented substances, and evaluation values ​​are associated with each other. As evaluation values, quality values, aroma detection values, and prices are associated with each other. The prices may be, for example, the prices of the fermented substances, or the transaction prices of the cocoa beans according to the evaluation values.

[0032] The storage unit 32 stores, as correspondence information related to production information, information in which types of cocoa beans, fermentation substances used for each type of cocoa beans, and evaluation values ​​of cocoa beans produced using the fermentation substances are previously associated with each other, as shown in Figure 2. By using the correspondence information, it is possible to obtain information necessary for producing the cocoa beans desired to be produced.

[0033] For example, when any information included in the corresponding information related to production information is input, the remaining information other than the input information is output. As an example, when a type of cocoa beans and a fermenting substance are input, an evaluation value of cocoa beans produced with the input combination of the type of cocoa beans and the fermenting substance is output. Also, as another example, when an evaluation value is input, a combination of the type of cocoa beans and the fermenting substance for producing cocoa beans that indicate the input evaluation value is output.

[0034] (Response information regarding fermentation status information) Fig. 3 is a diagram showing an example of the data configuration of correspondence information related to fermentation status information according to an embodiment of the present invention. Fig. 3 shows correspondence information in which the type of cocoa beans, the fermenting substance, the time history information of the detected odor values, the time history information of the detected temperature values, and the fermentation status information are associated with each other. As the time history information of the detected odor values, the detected odor values ​​are associated with time. As the time history information of the detected temperature values, the detected temperature values ​​are associated with time. The detected temperature values ​​are also an example of fermentation management information.

[0035] The storage unit 32 stores, as correspondence information related to the fermentation status information, information in which at least one of the information shown in Fig. 3, the type of cocoa beans, the fermented substance, the time history information of the detected odor values, and the time history information of the detected temperature values, is pre-associated with the fermentation status information. By using this correspondence information, the fermentation status information of the fermented cocoa can be acquired. The fermentation status information is, for example, information indicating the end time of the fermentation process.

[0036] For example, the storage unit 32 stores correspondence information relating to fermentation status information in which odor detection values ​​and fermentation status information of fermented cacao are previously associated with each other. When an odor detection value is input, the correspondence information outputs the fermentation status information of the fermented cacao that corresponds to the input odor detection value.

[0037] The storage unit 32 may also store correspondence information relating to fermentation status information in which detected odor values, detected temperature values, and fermentation status information of fermented cacao are previously associated with each other. When detected odor values ​​and detected temperature values ​​are input, the correspondence information outputs the fermentation status information of fermented cacao that corresponds to the input detected odor values ​​and detected temperature values.

[0038] The storage unit 32 may also store correspondence information relating to fermentation status information, in which time history information of odor detection values ​​and fermentation status information of fermented cocoa are previously associated with each other. When time history information of odor detection values ​​is input, the correspondence information outputs the fermentation status information of fermented cocoa that corresponds to the input time history information of odor detection values.

[0039] The storage unit 32 may also store correspondence information relating to fermentation status information, in which time history information of detected temperature values ​​and fermentation status information of fermented cacao are previously associated with each other. When time history information of detected temperature values ​​is input, the correspondence information outputs fermentation status information of fermented cacao corresponding to the input time history information of detected temperature values.

[0040] The storage unit 32 may also store correspondence information relating to fermentation status information, in which odor detection values ​​and fermentation status information are previously associated with each fermentation substance. When an odor detection value corresponding to any fermentation substance is input, the correspondence information outputs fermentation status information for the fermented cacao that corresponds to the input odor detection value.

[0041] The storage unit 32 stores correspondence information relating to fermentation status information, in which odor detection values ​​and fermentation status information are previously associated with each type of cocoa bean and each fermenting substance. When an odor detection value is input according to the type of cocoa bean and the fermenting substance used in the cocoa, the correspondence information outputs fermentation status information of the fermented cocoa that corresponds to the input odor detection value.

[0042] (Quality value information) Fig. 4 is a diagram showing an example of the data structure of correspondence information related to quality values ​​according to an embodiment of the present invention, which shows correspondence information in which types of cocoa beans, fermented substances, detected odor values, detected aroma values, detected moisture values, detected hardness values, taste information, and quality values ​​are associated with each other.

[0043] The storage unit 32 stores, as correspondence information related to quality values, information in which at least one of the information shown in Fig. 4, such as type of cocoa beans, fermented substances, detected odor values, detected aroma values, detected moisture content values, detected hardness values, and taste information, is associated with a quality value in advance. By using this correspondence information, the intrinsic values ​​of fermented cocoa, roasted cocoa beans, and cocoa beans distributed as products can be obtained.

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

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

[0046] The storage unit 32 may also store correspondence information in which odor detection values, moisture content detection values, and quality values ​​are previously associated with each other. When an odor detection value and a moisture content detection value are input, the correspondence information outputs a quality value of the fermented cocoa that corresponds to the input odor detection value and moisture content detection value.

[0047] The storage unit 32 may also store correspondence information relating to quality values, in which odor detection values, hardness detection values, and quality values ​​are previously associated with each other. When an odor detection value and a hardness detection value are input, the correspondence information outputs a quality value of the fermented cocoa that corresponds to the input odor detection value and hardness detection value.

[0048] The storage unit 32 may also store correspondence information relating to quality values, in which odor detection values, taste information, and quality values ​​are previously associated with each other. When an odor detection value and taste information are input, the correspondence information outputs a quality value of the fermented cacao that corresponds to the input odor detection value and taste information.

[0049] The storage unit 32 may also store correspondence information relating to quality values, in which odor detection values ​​and quality values ​​are previously associated with each fermentation substance. When an odor detection value corresponding to a fermentation substance used in fermenting cacao is input, the correspondence information outputs a quality value of the fermented cacao corresponding to the input odor detection value.

[0050] The storage unit 32 also stores correspondence information in which odor detection values ​​and quality values ​​are previously associated with each type of cocoa bean and each fermented substance. When an odor detection value corresponding to the type of cocoa bean and the fermented substance used in the cocoa is input, the correspondence information outputs a quality value of the fermented cocoa that corresponds to the input odor detection value.

[0051] (Farm Information) 5 is a diagram showing an example of the data configuration of farm information according to an 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 with each other. The farm number is identification information that uniquely identifies the farm. The box number is identification information that uniquely identifies the box 2 managed at each farm. The bag number is identification information that uniquely identifies the bag containing the cocoa beans shipped from each farm. From Figure 5, it can be seen that, for example, the cocoa beans shipped in bag AAA are cocoa beans that have been roasted from fermented cocoa that has been fermented in box AAA on farm AAA.

[0052] (Fermentation and drying information) FIG. 6 is a diagram showing an example of the data configuration of fermentation and drying information according to an embodiment of the present invention. The fermentation and drying information stores information acquired during the fermentation and drying processes of fermented cacao. As shown in FIG. 6, the fermentation and drying information is information in which box numbers, types of cocoa beans, fermented substances, time history information of detected odor values, and time history information of detected temperature values ​​are associated with each other. As time history information of detected odor values, detected odor values ​​are associated with time. As time history information of detected temperature values, detected temperature values ​​are associated with time. From Figure 6, for example, it can be seen that in box AAA, cocoa beans AAA are fermented using koji, and that the time history information of the detected odor values ​​and the time history information of the detected temperature values ​​detected while the cocoa beans AAA were fermenting are known.

[0053] (Roasting information) 7 is a diagram showing an example of the data structure of roasting information according to an embodiment of the present invention. The roasting information stores information acquired during the roasting process of fermented cacao. As shown in FIG. 7, the roasting information is information in which box numbers, types of cacao beans, fermented substances, and aroma detection values ​​are associated with each other. From FIG. 7, for example, the detected aroma value of fermented cacao in box AAA, in which cacao beans AAA are fermented using koji, 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 acquired for quality evaluation at each process. As shown in Fig. 8, the evaluation information is information in which box numbers, bag numbers, odor detection values, aroma detection values, moisture content detection values, hardness detection values, and taste information are associated with each other. FIG. 8 shows various pieces of information acquired to evaluate the quality of fermented cacao that has been fermented in boxes AAA that have been shipped in bags 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 section 331 The acquisition unit 331 has a function of acquiring various types of information. The acquisition unit 331 acquires information according to the purpose of the acquired information and the process in which the acquired information is used.

[0057] (Getting detection information) The acquisition unit 331 acquires information detected by various sensor devices. During 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 at which the odor detection value and the temperature detection value were detected as time history information indicating the history of each detection value. The various information acquired by the acquisition unit 331 during 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 quality evaluation information) The acquisition unit 331 acquires information used for quality evaluation. When performing quality evaluation, the acquisition unit 331 acquires an odor detection value or aroma detection value detected by the olfactory sensor 12. For example, when a user evaluates the quality of fermented cacao, the olfactory sensor 12 is used to measure the odor of the fermented cacao. When a user evaluates the quality of roasted fermented cacao, the olfactory sensor 12 is used to measure the aroma of the roasted fermented cacao.

[0060] Furthermore, when performing quality evaluation, the acquisition unit 331 may acquire a moisture content detection value detected by the moisture sensor 13. For example, when a user evaluates the quality of fermented cacao, the moisture sensor 13 is used to measure the moisture content of the fermented cacao.

[0061] Furthermore, when performing quality evaluation, the acquisition unit 331 may acquire a hardness detection value detected by the ultrasonic sensor 14. For example, a user measures the hardness of the fermented cacao using the ultrasonic sensor 14 in order to evaluate the quality of the fermented cacao.

[0062] Furthermore, when performing quality evaluation, the acquisition unit 331 may acquire an image of the fermented cacao captured by the imaging device 15. For example, a producer may use the imaging device 15 to capture an image of the fermented cacao in order to evaluate the quality of the fermented cacao.

[0063] In addition, when performing quality evaluation, the acquisition unit 331 may acquire taste information indicating the taste of fermented cocoa, roasted cocoa, cocoa beans distributed in the market and sold to consumers, etc., input by the user to 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 corresponding information related to the production information from the storage unit 32, and uses the corresponding information to acquire information necessary for producing the desired cocoa beans. For example, the acquisition unit 331 acquires the remaining information from the corresponding information other than the input information, including the type of cocoa beans, fermented substances, quality value, aroma detection value, and price.

[0065] (8-3-2) Evaluation Section 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 the fermented cacao using correspondence information related to the fermentation status information acquired from the storage unit 32 by the acquisition unit 331 during the fermentation evaluation. For example, the evaluation unit 333 acquires, from the correspondence information, fermentation status information corresponding to input information among the type of cacao beans, the fermented 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 that corresponds to the input odor detection value from the correspondence information related to 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 fermentation status information of the fermented cocoa corresponding to the input temperature detection value and odor detection value from the corresponding information regarding the fermentation status information. As another example, when an odor detection value corresponding to the fermented substance used in the fermented cocoa is input, the evaluation unit 333 obtains and outputs fermentation status information of the fermented cocoa corresponding to the input odor detection value from the corresponding information regarding the fermentation status information. As another example, when an odor detection value corresponding to the type of cocoa beans and the fermented substance used in the cocoa is input, the evaluation unit 333 obtains and outputs fermentation status information of the fermented cocoa corresponding to the input odor detection value from the corresponding information regarding the fermentation status information. In addition, the evaluation unit 333 acquires and outputs, for example, the end time of the fermentation process as fermentation status information in the fermentation evaluation.

[0068] Furthermore, in the fermentation evaluation, the evaluation unit 333 evaluates the quality value of the fermented cacao using the input information and the corresponding information on the quality value stored in the storage unit 32. As an example, when an odor detection value is input, the evaluation unit 333 obtains and outputs the quality value of the fermented cacao that corresponds to the input odor detection value from the correspondence information related to quality values.

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

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

[0071] (Quality Evaluation) The evaluation unit 333 evaluates the quality 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 corresponding information on the quality value stored in the storage unit 32. As an example, when a moisture content detection value and an odor detection value are input, the evaluation unit 333 obtains and outputs a quality value corresponding to the input moisture content detection value and odor detection value from the correspondence information regarding quality values. Also, as an example, when a hardness detection value and an odor detection value are input, the evaluation unit 333 obtains and outputs quality values ​​corresponding to the input hardness detection value and odor detection value from the correspondence information regarding quality values. Also, as an example, when taste information and odor detection values ​​are input, the evaluation unit 333 obtains and outputs a quality value corresponding to the input taste information and odor detection value from the corresponding information regarding quality values. As another example, when an odor detection value corresponding to the fermented substance used in the fermented cocoa is input, the evaluation unit 333 obtains and outputs a quality value corresponding to the input odor detection value from the corresponding information regarding the quality value. As another example, when an odor detection value corresponding to the type of cocoa beans and the fermented substance used in the cocoa is input, the evaluation unit 333 obtains and outputs a quality value corresponding to the input odor detection value from the corresponding information regarding the quality value. Specifically, if the fermenting substance used in the fermented cacao is koji, when an odor detection value of the fermented cacao fermented with koji is input, the evaluation unit 333 obtains and outputs a quality value of the fermented cacao fermented with koji that corresponds to the input odor detection value from the correspondence information related to quality values.

[0072] The evaluation unit 333 may evaluate the quality of fermented cacao in the fermentation process or roasted cacao beans in the roasting process in the same way as evaluating the quality of cacao beans distributed in the market.

[0073] The evaluation unit 333 may adjust the quality value based on the input information. For example, suppose a photographed image of fermented cacao is input. In this case, the evaluation unit 333 lowers the quality value depending on the state of the fermented cacao detected based on the photographed image. Specifically, the evaluation unit 333 lowers the quality value if the photographed image shows that mold has grown on the surface of the fermented cacao or that the fermented cacao is diseased. The evaluation unit 333 may also lower the quality value if the photographed image shows that foreign matter such as garbage is present in addition to the cocoa beans in the bag in which the cocoa beans are distributed.

[0074] (8-3-3) Calculation unit 334 The calculation unit 334 has a function of calculating the transaction amount based on the quality value. For example, the calculation unit 334 calculates the transaction amount of the cocoa 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 to a user (for example, a producer or a third party) various types of information such as detection information, quality evaluation information, and production information acquired by the acquisition unit 331, and fermentation status information and quality values ​​acquired by the evaluation unit 333. For example, the output control unit 335 transmits 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 the information.

[0076] (9) User terminal 40 The user terminal 40 is a terminal used by a user to input and confirm various information. Here, the user is a producer, a seller, a consumer, etc. The user terminal 40 is, for example, a PC (Personal Computer), a smartphone, a 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) Communications Department 41 The communication unit 41 has a function of transmitting and receiving various information. For example, the communication unit 41 transmits information input by a user to the server device 30. The communication unit 41 also receives information transmitted from the server device 30.

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

[0080] (9-3) Output section 43 The output unit 43 has a function of outputting various types of information. The output unit 43 is realized, for example, by a display device such as a display or an audio output device such as a speaker. The display device and audio output device may be devices that are pre-installed in the user terminal 40 as hardware, or may be devices that are externally connected to the user terminal 40. The output unit 43 outputs, for example, detection information, quality evaluation information, production information, fermentation status information of the fermented cacao (for example, the end time of the fermentation process), quality values ​​of the 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 section 44 The storage unit 44 has a function of storing various types of information. The storage unit 44 is configured by a storage medium such as an HDD, an SSD, a flash memory, an EEPROM, a RAM, a ROM, or any 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. Processing flow> The flow of processing according to an embodiment of the present invention will be described with reference to Fig. 9. Fig. 9 is a flowchart showing an example of the flow of processing according to an embodiment of the present invention.

[0084] 9, first, the server device 30 stores correspondence information (step S101). For example, the server device 30 stores correspondence information that is created in advance and input by a user. The correspondence information stored here includes, for example, the correspondence information related to the production information shown in FIG. 2, the correspondence information related to the fermentation status information shown in FIG. 3, and the correspondence information related to the quality value shown in FIG. 4.

[0085] Next, the server device 30 acquires the detection information (step S102). For example, the server device 30 receives the detection values ​​detected by the 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 stored here is, for example, the fermentation information shown in FIG. 6 and the roasting information shown in FIG.

[0087] Next, the server device 30 checks whether or not there is input information (step S104). Here, the input information is, for example, information that the user inputs to obtain various types of 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 if 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 to be output to the user terminal 40 in accordance with information input by the user. Specifically, the output information includes detection information, quality evaluation information, production information, fermentation status information of the fermented cacao (e.g., the end time of the fermentation process), the quality value of the fermented cacao, the quality value of the roasted cacao beans, the quality value of the cacao beans distributed in the market, etc. The server device 30 acquires this 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 user terminal 40 to output the output information (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 by the communication unit 41 from the server device 30. After outputting the output information, the server device 30 ends the process.

[0090] As described above, the evaluation method according to an embodiment of the present invention includes an odor acquisition process for acquiring an odor detection value detected by an olfactory sensor for a fermented cocoa product, and an evaluation process for outputting a quality value of the fermented cocoa product when the odor detection value is input using correspondence information in which the odor detection value and the quality value of the fermented cocoa product are previously associated with each other.

[0091] This configuration allows users to easily check the quality of the cocoa beans without having to smell the odors that occur during fermentation or the aromas that occur during roasting, thereby improving cocoa bean productivity by enabling the task of determining the quality of the cocoa beans to be performed without manual intervention.

[0092] Therefore, the evaluation method according to the embodiment of the present invention makes it possible to improve the productivity of a solid fermented product obtained by fermenting an agricultural product in a solid state.

[0093] <3. Modifications> The above describes an embodiment of the present invention. Next, modifications of the embodiment of the present invention will be described. Note that each modification described below may be applied alone to the embodiment of the present invention, or may be applied in combination to the embodiment of the present invention. Furthermore, each modification may be applied in place of the configuration described in the embodiment of the present invention, or may be applied in addition to the configuration described in the embodiment of the present invention.

[0094] (1) First Modification In the above embodiment, an example has been described in which the correspondence information is information generated in advance by a user, but the correspondence information is not limited to this example. For example, the correspondence information may be a trained model generated by machine learning.

[0095] Fig. 10 is a block diagram showing modified examples of the embodiment of the present invention. Fig. 10 shows a block diagram of server device 30 in a first modified example. Server device 30 in the first modified example further includes a learning unit 332, as compared to server device 30 described with reference to Fig. 1 in the above embodiment.

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

[0097] The learning unit 332 generates a trained model, for example, by supervised learning. In supervised learning, the learning model is trained using a training dataset. The dataset is a set of explanatory variables that serve as input during training, and a target variable that indicates the correct answer for the data output based on the input data. For example, the explanatory variables are the type of cocoa beans and the fermented substances. In this case, the objective variable is the evaluation value. In other words, corresponding information related to the production information is generated as a trained model. The explanatory variables may also be the type of cocoa beans, the fermented substance, the time history information of the detected odor values, and the time history information of the detected temperature values. In this case, the objective variable is the fermentation status information. In other words, correspondence information related to the fermentation status information is generated as a trained model. The explanatory variables may be the type of cocoa beans, fermented substances, detected odor values, detected aroma values, detected moisture values, detected hardness values, and taste information. In this case, the objective variable is the quality value. That is, corresponding information regarding the quality value is generated as a trained model.

[0098] (2) Second Modification Evaluations of cocoa beans distributed in the market (e.g., consumer preferences, sales prices, etc.) may be fed back to various correspondence information. This feedback allows the correspondence information to be updated according to market evaluations, making it possible to produce cocoa beans that are in greater demand.

[0099] (3) Third Modification The fermentation status may be evaluated based on the amount of components contained in the fermented cocoa. For example, whether or not to terminate fermentation may be determined based on whether or not the amount of polyphenols contained in the fermented cocoa has reached a target value. Alternatively, the fermentation time required for the amount of polyphenols contained in the fermented cocoa to reach the target value may be output.

[0100] The above describes an embodiment of the present invention. Note that some or all of the components of the information processing system 1 in the above-described embodiment may be implemented by a computer. In this case, a program for implementing the functions may be recorded on a computer-readable recording medium, and the program may be loaded into a computer system and executed. Note that the term "computer system" as used herein includes hardware such as an OS and peripheral devices. Furthermore, the term "computer-readable recording medium" refers to portable media such as flexible disks, optical magnetic disks, ROMs, and CD-ROMs, as well as storage devices such as hard disks built into a computer system. Furthermore, the term "computer-readable recording medium" may also include devices that dynamically store programs for a short period of time, such as communication lines used when transmitting programs via networks such as the Internet or telephone lines, or devices that store programs for a fixed period of time, such as volatile memory within a computer system that serves as a server or client. The program may be for implementing some of the functions described above, or may be capable of implementing the functions in combination with a program already stored in the computer system, or may be implemented using a programmable logic device such as an FPGA (Field Programmable Gate Array).

[0101] The embodiments of the present invention have been described in detail above with reference to the drawings, but the specific configuration is not limited to that described above, and various design changes and the like are possible within the scope that does not deviate from the gist of the present invention. [Explanation of symbols]

[0102] 1. Information Processing Systems 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 Communications Department 32 Storage section 33 Control Unit 40 User terminals 41 Communications Department 42 Input section 43 Output section 44 Storage section 45 Control Unit 331 Acquisition Department 332 Learning Department 333 Evaluation Department 334 Calculation Unit 335 Output control section NW Network

Claims

1. an odor acquisition process for acquiring, for a solid fermented product obtained by fermenting each solid agricultural product in a solid state, an odor detection value detected by an olfactory sensor provided in a box in which the agricultural product is stored during fermentation, regarding the odor generated when the agricultural product is fermented in the box during the fermentation process; an evaluation step of outputting a quality value of the solid fermented product using correspondence information in which the odor detection value and the quality value of the solid fermented product are previously associated with each other when the odor detection value is input in the fermentation step; 1. A computer-implemented evaluation method comprising:

2. a moisture content acquisition step of acquiring a moisture content detection value indicating the moisture content inside the solid fermented product; and In the evaluation process, when the moisture content detection value and the odor detection value are input, a quality value of the solid fermented product is output using the correspondence information in which the moisture content detection value, the odor detection value, and the quality value are previously associated with each other. The evaluation method according to claim 1 .

3. A hardness acquisition process for acquiring a hardness detection value indicating the hardness of the solid fermented product detected by an ultrasonic sensor; and In the evaluation process, when the hardness detection value and the odor detection value are input, a quality value of the solid fermented product is output using the correspondence information in which the hardness detection value, the odor detection value, and the quality value are previously associated with each other. The evaluation method according to claim 1 .

4. a taste information acquisition step of acquiring taste information indicating the taste of the solid fermented product; and In the evaluation process, when the taste information and the odor detection value are input, a quality value of the solid fermented product is output using the correspondence information in which the taste information, the odor detection value, and the quality value are previously associated with each other. The evaluation method according to claim 1 .

5. In the evaluation process, when the odor detection value is input according to the fermentation substance used for the solid fermented product, the quality value of the solid fermented product fermented with the fermentation substance is output using the correspondence information in which the odor detection value and the quality value are previously associated with each of the fermentation substances. The evaluation method according to any one of claims 1 to 4.

6. The solid fermented product is fermented cocoa, In the evaluation process, when the odor detection value is input according to the type of cocoa beans and the fermentation substance used for the cocoa, the odor detection value and the quality value are previously associated with each of the type of cocoa beans and the fermentation substance, and a quality value of the fermented cocoa fermented with the fermentation substance is output using the correspondence information. The evaluation method according to any one of claims 1 to 5.

7. The fermentation substance is at least one of yeast, acetic acid bacteria, and natto bacteria. The evaluation method according to claim 5 or 6.

8. The solid fermented product is fermented cocoa, In the evaluation process, when the odor detection value is input for fermented cacao fermented with koji, the quality value of the fermented cacao fermented with koji is output using the correspondence information in which the odor detection value and the quality value are previously associated with koji. The evaluation method according to any one of claims 1 to 7.

9. In the evaluation process, the quality value is reduced depending on the state of the fermented cocoa detected based on a photographed image of the fermented cocoa. The evaluation method according to claim 6 or 8.

10. a price calculation step of calculating a transaction price based on the quality value; further comprising The evaluation method according to any one of claims 1 to 9.

11. an aroma acquisition process for acquiring an aroma detection value detected for the solid fermented product after the solid fermented product is roasted using an olfactory sensor different from the olfactory sensor that detects the odor detection value; and When the aroma detection value is input in the evaluation process, a quality value of the roasted agricultural product is output using correspondence information in which the aroma detection value and a quality value of the solid fermented product are previously associated with each other. The evaluation method according to claim 1 .

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