Edible oil degradation information processing device, edible oil degradation information processing system, and edible oil degradation information processing method

Abstract

Provided is an edible oil degradation information processing device, an edible oil degradation information processing system, and an edible oil degradation information processing method capable of predicting edible oil degradation and determining degradation with high accuracy.　A degradation information processing device for a cooking oil P comprises: a storage unit 73 that stores a plurality of pieces of degradation index related information of the cooking oil P linked with store information of stores using the cooking oil P; an information acquisition unit 71 that acquires the store information; information selection units 74A, 74B that select, from the plurality of pieces of degradation index related information stored in the storage unit 73, degradation index related information corresponding to the store information acquired by the information acquisition unit 71; degradation information processing units 75A, 75B that process degradation information of the cooking oil P on the basis of the degradation index related information selected by the information selection units 74A, 74B; and a result output unit 76 that outputs processing results of the degradation information processed by the degradation information processing units 75A, 75B.

Description

Technical Field

[0001] The present invention relates to an apparatus for processing deterioration information of edible oil, a system for processing deterioration information of edible oil, and a method for processing deterioration information of edible oil.

Background Art

[0002] Deep-frying, which uses edible oil to fry food ingredients, is widely known as one of the numerous cooking methods. In order to maintain the quality of the deep-fried food produced by deep-frying, it is necessary to appropriately manage the quality of the edible oil (hereinafter referred to as "deep-frying oil") used for deep-frying. Therefore, particularly in restaurants and retail stores that provide deep-fried food, in order not to miss the timing of discarding the used deep-frying oil, the degree of deterioration of the deep-frying oil (hereinafter simply referred to as "degree of deterioration") is measured, and the deterioration determination and deterioration prediction of the deep-frying oil are performed by comparing the measured degree of deterioration of the deep-frying oil with a preset waste oil reference value.

[0003] For example, in Patent Document 1, a colorimetric test piece immersed in the target oil and a color bar composed of a plurality of colors corresponding to the acid value are simultaneously photographed with a camera, and the RGB color information of the colorimetric test piece and the RGB color information of the color bar are calculated from the photographed content. The acid value of the target oil is measured from the RGB color information of the colorimetric test piece calculated by referring to the acid value corresponding to the calculated RGB color information of the color bar, and it is determined whether the measured acid value of the target oil is equal to or greater than a preset acid value threshold, whereby an oil deterioration degree measuring apparatus for measuring the degree of deterioration of the target oil is disclosed.

[0004] Furthermore, in this oil deterioration degree measuring apparatus, a plurality of past determination result data are stored, and from the history information of the target oil obtained by referring to the plurality of determination result data, the time when the acid value of the target oil becomes equal to or greater than the acid value threshold, that is, the timing of discarding the target oil can be predicted.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

[0006] The rate at which edible oil deteriorates and the criteria for determining deterioration vary depending on the usage environment and conditions. However, the method described in Patent Document 1 predicts the timing of disposal of the target oil based only on multiple past judgment result data, and does not take into account the usage environment and conditions of the target oil related to each past judgment result data, making it difficult to accurately predict the timing of disposal of the target oil. As a result, there is a possibility that oils that could still be used may be wasted, or that oils that have already passed their disposal date may continue to be used.

[0007] Therefore, the object of the present invention is to provide an edible oil deterioration information processing device, an edible oil deterioration information processing system, and an edible oil deterioration information processing method that can predict and determine the deterioration of edible oil with high accuracy. [Means for solving the problem]

[0008] [1] The edible oil deterioration information processing device according to the present invention is characterized by including: a storage unit that stores a plurality of deterioration index-related pieces of information, which are information relating to deterioration indices of edible oil, linked to store information, which are information relating to stores that use edible oil; an information acquisition unit that acquires the store information; an information selection unit that selects the deterioration index-related pieces of information corresponding to the store information acquired by the information acquisition unit from among the plurality of deterioration index-related pieces of information stored in the storage unit; a deterioration information processing unit that processes deterioration information, which are information relating to the deterioration of edible oil, based on the deterioration index-related pieces of information selected by the information selection unit; and a result output unit that outputs the processing result of the deterioration information processed by the deterioration information processing unit.

[0009] [2] Preferably, the edible oil deterioration information processing device described in [1] above, wherein the store information includes business type information indicating the type of business of the store, cooking equipment information which is information about cooking equipment for cooking using the edible oil, oil type information indicating the type of edible oil, and deterioration rate information which is information about the deterioration rate of the edible oil.

[0010] [3] Preferably, the edible oil deterioration information processing device described in [2] above, wherein the deterioration rate information includes operating time information indicating the daily operating time of the cooking appliance, sales information indicating the daily sales at the store, and number information indicating the number of cooking appliances in operation.

[0011] [4] Preferably, the edible oil deterioration information processing device described in [1] above, wherein the deterioration index related information includes data relating to a deterioration characteristic model of the edible oil showing the trend of the deterioration index and data relating to a deterioration standard value showing a standard for the deterioration index, the information acquisition unit further acquires data relating to measured values ​​of the deterioration index, the information selection unit selects a deterioration characteristic model corresponding to the store information acquired by the information acquisition unit from among a plurality of deterioration characteristic models stored in the storage unit, and selects a deterioration standard value corresponding to the store information acquired by the information acquisition unit from among a plurality of deterioration standard values ​​stored in the storage unit, the deterioration information processing unit predicts the deterioration information based on the measured values ​​of the deterioration index acquired by the information acquisition unit, the deterioration characteristic model and the deterioration standard value selected by the information selection unit, and the result output unit outputs the prediction result of the deterioration information predicted by the deterioration information processing unit.

[0012] [5] Preferably, the edible oil deterioration information processing device described in [4] above, wherein the deterioration information includes at least one of the following data: data indicating the remaining time until the edible oil reaches a predetermined waste oil point; data indicating the timing for removing a portion of the edible oil from a cooking utensil used for cooking with the edible oil and injecting another edible oil different from the edible oil; data indicating the timing for filtering the edible oil from the cooking utensil; and data indicating the amount of remaining food that can be cooked before the edible oil reaches a predetermined degree of deterioration.

[0013] [6] Preferably, the edible oil deterioration information processing device described in [4] above, wherein the deterioration characteristic model includes at least one model from among a model that shows a correlation between the heating time of the edible oil and the deterioration index, and a model that shows a correlation between the amount of food that can be cooked with the edible oil and the deterioration index.

[0014] [7] Preferably, the edible oil deterioration information processing device described in [4] further includes a deterioration rate classification unit for classifying the deterioration rate of the edible oil, wherein the information acquisition unit acquires, as store information, business type information indicating the type of business of the store, cooking equipment information which is information about cooking equipment for cooking using the edible oil, oil type information indicating the type of edible oil, operating time information indicating the daily operating time of the cooking equipment, sales information indicating the daily sales at the store, and number information indicating the number of cooking equipment in operation, and the deterioration rate classification unit The information acquisition unit calculates the store's sales per hour per cooking appliance based on the operating time information, sales information, and number of appliances acquired by the information acquisition unit, thereby classifying the deterioration rate of the cooking oil into one of several stages. The information selection unit then selects a deterioration characteristic model corresponding to the store information from among several deterioration characteristic models based on the industry information, cooking appliance information, and oil type information acquired by the information acquisition unit, and the stage classified by the deterioration rate classification unit.

[0015] [8] Preferably, the deterioration information processing device described in [7] above, wherein the information acquisition unit further acquires customer name information relating to the store as store information, and the deterioration rate classification unit classifies the deterioration rate of the edible oil into one of a plurality of stages based on the store's sales per hour per unit of the calculated cooking equipment, taking into consideration at least one of the capacity of the cooking equipment and the customer name information among the cooking equipment information acquired by the information acquisition unit.

[0016] [9] Preferably, the edible oil deterioration information processing device described in [1] above, wherein the deterioration index related information includes data relating to deterioration standard values ​​that indicate a standard for the deterioration index, the information acquisition unit further acquires data relating to measured values ​​of the deterioration index, the information selection unit selects the deterioration standard value corresponding to the store information acquired by the information acquisition unit from among a plurality of deterioration standard values ​​stored in the storage unit, the deterioration information processing unit determines whether the edible oil has reached the deterioration standard value based on the measured value of the deterioration index acquired by the information acquisition unit and the deterioration standard value selected by the information selection unit, and the result output unit outputs the result determined by the deterioration information processing unit as the deterioration information determination result.

[0017]

[10] Preferably, the edible oil deterioration information processing device described in [9] above, characterized in that the deterioration reference value includes at least one reference value from among a waste oil reference value that serves as a reference for the deterioration index at a predetermined waste oil disposal time, a draining reference value that serves as a reference for the deterioration index when it is necessary to drain a portion of the edible oil in the cooking utensil and inject another edible oil different from the edible oil, and a filtration reference value that serves as a reference for the deterioration index at the time the edible oil in the cooking utensil is filtered.

[0018]

[11] Preferably, the edible oil deterioration information processing device described in [1] above, wherein the deterioration index-related information includes data relating to a post-removal reference value that serves as a standard for the deterioration index, obtained by removing a portion of the edible oil from a cooking utensil and injecting another edible oil different from the edible oil; the information acquisition unit further acquires data relating to the measured value of the deterioration index and residual oil amount data which is data relating to the amount of edible oil remaining in the cooking utensil immediately before the removal and insertion; the information selection unit selects a post-removal reference value corresponding to the store information acquired by the information acquisition unit from among a plurality of post-removal reference values ​​stored in the storage unit; the deterioration information processing unit calculates the amount of removal and insertion required for the removal and insertion based on the measured value of the deterioration index and the residual oil amount data acquired by the information acquisition unit and the post-removal reference value selected by the information selection unit; and the result output unit outputs the amount of removal and insertion calculated by the deterioration information processing unit as the result of the deterioration information calculation.

[0019]

[12] The edible oil deterioration information processing system according to the present invention comprises an input terminal into which store information, which is information about a store that uses edible oil, is input; a deterioration information processing device that processes deterioration information, which is information about the deterioration of the edible oil; and a notification device that notifies the information output from the deterioration information processing device, wherein the deterioration information processing device stores a plurality of deterioration index-related pieces of information, which is information about the deterioration index of the edible oil, linked to the store information; acquires the store information output from the input terminal; selects the deterioration index-related piece of information corresponding to the acquired store information from among the plurality of deterioration index-related pieces of information stored; processes the deterioration information based on the selected deterioration index-related piece of information; and outputs the processing result of the processed deterioration information to the notification device.

[0020]

[13] Preferably, the edible oil deterioration information processing system described in

[12] above, wherein the store information includes business type information indicating the type of business of the store, cooking equipment information which is information about cooking equipment for cooking using the edible oil, oil type information indicating the type of edible oil, and deterioration rate information which is information about the deterioration rate of the edible oil.

[0021]

[14] Preferably, the edible oil deterioration information processing system described in

[13] above, wherein the deterioration rate information includes operating time information indicating the daily operating time of the cooking appliance, sales information indicating the daily sales at the store, and number information indicating the number of cooking appliances in operation.

[0022]

[15] Preferably, the edible oil deterioration information processing system described in

[12] further comprises a measuring device for measuring the deterioration index of the edible oil, wherein the deterioration index-related information includes data relating to a deterioration characteristic model of the edible oil showing the trend of the deterioration index and data relating to a deterioration standard value showing a standard for the deterioration index, and the deterioration information processing device further acquires data relating to the measured value of the deterioration index measured by the measuring device, selects a deterioration characteristic model corresponding to the acquired store information from among a plurality of stored deterioration characteristic models, selects a deterioration standard value corresponding to the acquired store information from among a plurality of stored deterioration standard values, predicts the deterioration information based on the acquired measured value of the deterioration index, the selected deterioration characteristic model and the deterioration standard value, and outputs the predicted result of the predicted deterioration information to the notification device.

[0023]

[16] Preferably, it is the deterioration information processing system for edible oil described in

[15] above, and the deterioration information includes data indicating the remaining time until the edible oil reaches a predetermined waste oil point, data indicating the timing for replacement, which involves removing a part of the edible oil in the cooking appliance used for cooking with the edible oil and injecting another edible oil different from the edible oil, data indicating the timing for filtering the edible oil in the cooking appliance, and at least one data among data indicating the remaining amount of ingredients that can be cooked until the edible oil reaches a predetermined degree of deterioration.

[0024]

[17] Preferably, it is the deterioration information processing system for edible oil described in

[15] above, and the deterioration characteristic model includes at least one model among a model showing the correlation between the heating time of the edible oil and the deterioration index, and a model showing the correlation between the amount of ingredients that can be cooked with the edible oil and the deterioration index.

[0025]

[18] Preferably, it is the deterioration information processing system for edible oil described in

[15] above, and the deterioration information processing device acquires, as the store information, business type information indicating the business type of the store, cooking appliance information which is information regarding the cooking appliance used for cooking with the edible oil, oil type information indicating the type of the edible oil, operation time information indicating the operation time of the cooking appliance in one day, sales information indicating the daily sales in the store, and number information indicating the number of operating cooking appliances, calculates the daily sales per hour per cooking appliance of the store based on the acquired operation time information, sales information, and number information, classifies the deterioration rate of the edible oil into one of a plurality of stages, and selects the deterioration characteristic model corresponding to the store information from among the plurality of deterioration characteristic models based on the acquired business type information, cooking appliance information, and oil type information, and the classified one stage.

[0026]

[19] Preferably, it is the deterioration information processing system for edible oil described in

[12] , further comprising a measuring device for measuring the deterioration index of the edible oil, and the deterioration index-related information includes data related to a deterioration reference value indicating a reference regarding the deterioration index. The deterioration information processing device further acquires data related to the measured value of the deterioration index measured by the measuring device, selects the deterioration reference value corresponding to the acquired store information from among a plurality of the stored deterioration reference values, and determines whether or not the edible oil has reached the deterioration reference value based on the acquired measured value of the deterioration index and the selected deterioration reference value, and outputs the determined result to the notification device as the determination result of the deterioration information.

[0027]

[20] Preferably, it is the deterioration information processing system for edible oil described in

[19] , and the deterioration reference value includes at least one reference value among a waste oil reference value that is a reference for the deterioration index at a predetermined waste oil time point, a replacement reference value that is a reference for the deterioration index when it is necessary to perform replacement by removing a part of the edible oil in the cooking appliance and injecting another edible oil different from the edible oil, and a filtration reference value that is a reference for the deterioration index at the time of filtering the edible oil in the cooking appliance.

[0028]

[21] Preferably, the edible oil deterioration information processing system described in

[12] above, wherein the deterioration index-related information includes data relating to a post-removal reference value that serves as a standard for the deterioration index, obtained by removing a portion of the edible oil from a cooking utensil and injecting another edible oil different from the edible oil, and the deterioration information processing device further acquires data relating to the measured value of the deterioration index and residual oil amount data which is data relating to the amount of edible oil remaining in the cooking utensil immediately before the removal and insertion, selects a post-removal reference value corresponding to the acquired store information from a plurality of post-removal reference values ​​stored, calculates the amount of removal and insertion required for the removal and insertion based on the acquired measured value of the deterioration index and the residual oil amount data and the selected post-removal reference value, and outputs the calculated amount of removal and insertion as the calculation result of the deterioration information to the notification device.

[0029]

[22] Furthermore, the present invention relates to a method for processing deterioration information of edible oil, comprising: an input terminal into which store information, which is information relating to a store that uses edible oil, is input; a deterioration information processing device that stores a plurality of deterioration index-related pieces of information, which are information relating to a deterioration index of the edible oil, linked to the store information, and processes deterioration information, which is information relating to the deterioration of the edible oil; and a notification device that notifies the information output from the deterioration information processing device, the method for processing deterioration information of edible oil, comprising: an information acquisition step in which the deterioration information processing device acquires the store information output from the input terminal; an information selection step in which the deterioration information processing device selects the deterioration index-related piece of information corresponding to the store information acquired in the information acquisition step from among a plurality of deterioration index-related pieces of information stored; an information processing step in which the deterioration information processing device processes the deterioration information based on the deterioration index-related piece of information selected in the information selection step; and a processing result output step in which the deterioration information processing device outputs the processing result of the deterioration information processed in the information processing step to the notification device.

[0030]

[23] Preferably, the method for processing deterioration information of edible oil as described in

[22] above, wherein the store information includes business type information indicating the type of business of the store, cooking equipment information which is information about cooking equipment for cooking using the edible oil, oil type information indicating the type of edible oil, and deterioration rate information which is information about the deterioration rate of the edible oil.

[0031]

[24] Preferably, the method for processing information on deterioration of edible oil as described in

[23] above, wherein the deterioration rate information includes operating time information indicating the daily operating time of the cooking appliance, sales information indicating the daily sales at the store, and number information indicating the number of cooking appliances in operation.

[0032]

[25] Preferably, the method for processing deterioration information of edible oil as described in

[22] , further comprising a measuring device for measuring the deterioration index of the edible oil, wherein the deterioration index-related information includes data relating to a deterioration characteristic model of the edible oil showing the trend of the deterioration index and data relating to a deterioration standard value showing a standard for the deterioration index, wherein in the information acquisition step, the deterioration information processing device further acquires data relating to the measured value of the deterioration index measured by the measuring device, and in the information selection step, the deterioration information processing device selects from among a plurality of deterioration characteristic models stored, the one acquired in the information acquisition step. The device selects a degradation characteristic model corresponding to the information, and from among a plurality of stored degradation reference values, selects a degradation reference value corresponding to the store information acquired in the information acquisition step. In the information processing step, the degradation information processing device predicts the degradation information based on the measured value of the degradation index acquired in the information acquisition step, the degradation characteristic model selected in the information selection step, and the degradation reference value. In the processing result output step, the degradation information processing device outputs the predicted result of the degradation information predicted in the information processing step to the notification device.

[0033]

[26] Preferably, the method for processing deterioration information of edible oil as described in

[25] above, wherein the deterioration information includes at least one of the following data: data indicating the remaining time until the edible oil reaches a predetermined waste oil point; data indicating the timing of removing a portion of the edible oil from a cooking utensil used for cooking with the edible oil and injecting another edible oil different from the edible oil; data indicating the timing of filtering the edible oil from the cooking utensil; and data indicating the amount of remaining food that can be cooked before the edible oil reaches a predetermined degree of deterioration.

[0034]

[27] Preferably, the method for processing deterioration information of edible oil as described in

[25] above, wherein the deterioration characteristic model includes at least one model from among a model that shows a correlation between the heating time of the edible oil and the deterioration index, and a model that shows a correlation between the amount of food that can be cooked with the edible oil and the deterioration index.

[0035]

[28] Preferably, the method for processing information on deterioration of edible oil as described in

[25] , wherein the deterioration information processing device further includes a deterioration rate classification step of classifying the deterioration rate of the edible oil, and in the information acquisition step, the deterioration information processing device acquires, as store information, business type information indicating the type of business of the store, cooking equipment information which is information about cooking equipment for cooking using the edible oil, oil type information indicating the type of edible oil, operating time information indicating the daily operating time of the cooking equipment, sales information indicating the daily sales at the store, and number information indicating the number of cooking equipment in operation, and in the deterioration rate classification step The deterioration information processing device classifies the deterioration rate of the edible oil into one of several stages by calculating the store's sales per hour per cooking appliance based on the operating time information, sales information, and number of appliances acquired in the information acquisition step, and in the information selection step, the deterioration information processing device selects the deterioration characteristic model corresponding to the store information from among several deterioration characteristic models based on the industry information, cooking appliance information, and oil type information acquired in the information acquisition step, and the one stage classified in the deterioration rate classification step.

[0036]

[29] Preferably, the method for processing deterioration information of edible oil as described in

[22] , further comprising a measuring device for measuring the deterioration index of the edible oil, wherein the deterioration index-related information includes data relating to deterioration reference values ​​that indicate a standard for the deterioration index, wherein in the information acquisition step, the deterioration information processing device further acquires data relating to the measured value of the deterioration index measured by the measuring device, in the information selection step, the deterioration information processing device selects the deterioration reference value corresponding to the store information acquired in the information acquisition step from among a plurality of deterioration reference values ​​stored, in the information processing step, the deterioration information processing device determines whether the edible oil has reached the deterioration reference value based on the measured value of the deterioration index acquired in the information acquisition step and the deterioration reference value selected in the information selection step, and in the processing result output step, the deterioration information processing device outputs the result determined in the information processing step to the notification device as the deterioration information determination result.

[0037]

[30] Preferably, the method for processing deterioration information of edible oil as described in

[29] above, characterized in that the deterioration reference value includes at least one reference value from among a waste oil reference value that serves as a reference for the deterioration index at a predetermined waste oil disposal time, a draining reference value that serves as a reference for the deterioration index when it is necessary to drain a portion of the edible oil in the cooking utensil and inject another edible oil different from the edible oil, and a filtration reference value that serves as a reference for the deterioration index at the time the edible oil in the cooking utensil is filtered.

[0038]

[31] Preferably, the method for processing edible oil deterioration information as described in

[22] above, wherein the deterioration index-related information includes data relating to a post-removal reference value that serves as a standard for the deterioration index, obtained by removing a portion of the edible oil from a cooking utensil and injecting another edible oil different from the edible oil, and in the information acquisition step, the deterioration information processing device further acquires data relating to the measured value of the deterioration index and residual oil amount data which is data relating to the amount of edible oil remaining in the cooking utensil immediately before the removal and insertion, and in the information selection step, the deterioration information processing device stores From among a plurality of post-insertion reference values, the post-insertion reference value corresponding to the acquired store information is selected. In the information processing step, the deterioration information processing device calculates the amount of insertion and removal required for insertion and removal based on the measured value of the deterioration index and the residual oil amount data acquired in the information acquisition step, and the post-insertion reference value selected in the information selection step. In the processing result output step, the deterioration information processing device outputs the amount of insertion and removal calculated in the information processing step to the notification device as the calculation result of the deterioration information. [Effects of the Invention]

[0039] According to the present invention, it is possible to predict and determine the deterioration of edible oil with high accuracy. Problems, configurations, and effects other than those described above will be clarified by the following description of embodiments. [Brief explanation of the drawing]

[0040] [Figure 1] This diagram shows a part of a kitchen where deep-frying is performed. [Figure 2A] This graph shows the correlation between heating time and the color of the frying oil when store sales differ. [Figure 2B] This graph shows the correlation between heating time and the acid value of the frying oil when the sales figures of different stores differ. [Figure 3A] This graph shows the correlation between cooking time and the color of the frying oil for different types of fried chicken. [Figure 3B] This graph shows the correlation between heating time and the acid value of the frying oil for different types of fried chicken. [Figure 4A] This graph shows the correlation between heating time and the color of the frying oil when the oil tank capacity is different. [Figure 4B] This graph shows the correlation between heating time and the acid value of the frying oil when the capacity of the oil tank is different. [Figure 5A] This graph shows the correlation between heating time and the color of the frying oil when using different types of oil. [Figure 5B] This graph shows the correlation between heating time and the acid value of frying oil when using different types of oil. [Figure 6] This graph shows the correlation between the number of items fried and the acid value of the frying oil when different types of fried food are used. [Figure 7] This is a system configuration diagram showing one example of a system for processing information on the deterioration of frying oil. [Figure 8] This figure shows an example of the hardware configuration of a degraded information processing server. [Figure 9] This is a functional block diagram showing the functions of the degraded information processing server. [Figure 10A] This shows a map of degradation indicators stored in the memory unit, and is an example of using the color of the frying oil as a degradation indicator. [Figure 10B] This shows a map of degradation indicators stored in the memory unit, and is an example of using the acid value of frying oil as a degradation indicator. [Figure 10C] This map shows an example of how degradation rates can be classified. [Figure 11] This flowchart shows the overall processing flow executed on the degraded information processing server. [Figure 12] This is a flowchart showing the process of predicting degradation. [Figure 13] This is a flowchart illustrating an example of the degradation detection process. [Modes for carrying out the invention]

[0041] Hereinafter, we will describe one embodiment of the edible oil deterioration information processing system according to the present invention, which is applied, for example, to the cooking of fried foods such as fried chicken, croquettes, and karaage in convenience stores and supermarkets.

[0042] Furthermore, in the following explanation, the cooking of fried food will be referred to as "deep-frying," the cooking oil used for deep-frying will be referred to as "deep-frying oil," and the ingredients that are deep-fried will be referred to as "deep-fried ingredients."

[0043] (Configuration of Kitchen 1) First, let's look at an example of the environment in which deep-frying is performed, referring to Figure 1.

[0044] Figure 1 shows a part of the kitchen 1 where deep frying is performed.

[0045] For example, in retail stores such as convenience stores and supermarkets, a kitchen 1 is set up within the store to prepare fried food in order to sell freshly fried food to customers. Within kitchen 1, an electric fryer 2 is installed as cooking equipment used for frying.

[0046] The fryer 2 comprises an oil tank 21 for storing frying oil P and a housing 22 that houses the oil tank 21. Multiple setting switches 22A are provided on the side of the housing 22 for setting the temperature of the frying oil P and the frying process according to the type of food Q to be fried.

[0047] When deep-frying, the cook first places the ingredients Q into the frying basket 3, which has a handle 30, and hooks the handle 30 onto the upper end of the housing 22 so that the ingredients Q in the frying basket 3 are submerged in the frying oil P. Simultaneously or around the same time, the cook operates one of the multiple setting switches 22A, which corresponds to the type of ingredients Q to be deep-fried.

[0048] Next, the fryer 2 detects the setting switch 22A operated by the cook, and when the frying time associated with the operated setting switch 22A has elapsed, it notifies the cook that the frying is complete. At the same time, the fry basket 3 containing the fried food (fried ingredients Q after frying) automatically rises from the oil tank 21, lifting the fried food out of the frying oil P.

[0049] Methods for notifying the user when the fried food is ready include, for example, emitting a buzzer sound from the speaker on fryer 2, or displaying the information on a monitor installed near fryer 2.

[0050] When the cook senses that the frying is complete, they lift the fry basket 3 to remove the fried food. In this case, the lifting of the fry basket 3 from the oil tank 21 may be automated by providing a drive mechanism on the fryer 2 side.

[0051] In this embodiment, a camera 4 for capturing images of the surface of the frying oil P in the oil tank 21 is mounted on the ceiling above the oil tank 21 in the kitchen 1. However, the camera 4 does not necessarily have to be mounted on the ceiling above the oil tank 21; it may be mounted on a wall near the fryer 2, for example, as long as it is held in a position to capture images of the surface of the frying oil P in the oil tank 21.

[0052] Camera 4 is a video camera for shooting video and a still camera for shooting still images, and is used to measure the color of the frying oil P. Specifically, the color of the frying oil P is measured from the brightness values ​​(e.g., RGB values) of the image of the surface of the frying oil P in the oil tank 21 that is captured by camera 4. Therefore, the image captured by camera 4 only needs to include an image of the surface of the frying oil P in the oil tank 21, and may also include images other than the surface of the frying oil P, such as a part of the oil tank 21 or something immersed in the frying oil P (specifically, the ingredients Q or a part of the frying basket 3).

[0053] The color of frying oil P changes to a darker shade as the heating time progresses, and is therefore used as a degradation indicator to show the degree of degradation of frying oil P (hereinafter simply referred to as "degradation level"). In addition to the color of frying oil P, other degradation indicators of frying oil P include, for example, the acid value (AV), the amount of polar compounds (PC), the viscosity, the viscosity increase rate, the anisidine value, the carbonyl value, the smoke point, the tocopherol content, the iodine value, the refractive index, the amount of volatile components, the volatile component composition, the flavor, the amount of volatile components in fried food fried in frying oil P, the volatile component composition of fried food fried in frying oil P, and the flavor of fried food fried in frying oil P.

[0054] Users of frying oil P (for example, cooks or store employees) maintain the quality of frying oil P and the fried food fried in it by measuring the degradation index of frying oil P and making degradation judgments or predictions based on the measured degradation index values ​​of frying oil P.

[0055] Each degradation indicator of the frying oil P can be measured using measuring devices such as cameras 4 and various sensors. For example, to measure the acid value (AV) of the frying oil P, test strips that measure the acid value from the color change of the area where the frying oil P is dropped, or measuring instruments that can directly measure the acid value of the frying oil P by immersing them in the frying oil P can be used. Also, for example, to measure the amount of polar compounds (PC) in the frying oil P, measuring instruments that can directly measure the amount of polar compounds contained in the frying oil P by immersing them in the frying oil P can be used. Furthermore, for example, to measure the amount and composition of volatile components in the frying oil P, and the amount and composition of volatile components in fried foods fried in the frying oil P, general-purpose gas sensors (for example, semiconductor gas sensors or quartz crystal gas sensors) can be used.

[0056] Other methods for measuring each degradation index include, for example, using image recognition technology to determine the type and number of fried foods fried in frying oil P from images captured by camera 4, and estimating each degradation index based on the correlation between the type and number of fried foods and each degradation index; measuring the spectrum of frying oil P using a spectrometer and estimating each degradation index based on the correlation between the spectrum of frying oil P and each degradation index; and estimating each degradation index based on the correlation between the number of times the setting switch 22A of the fryer 2 was operated (i.e., the number of times frying was performed) and each degradation index.

[0057] Furthermore, the measurement of the degradation indicator of frying oil P is not necessarily limited to the above-mentioned measuring devices and methods; known measuring devices and methods may be used.

[0058] (Degradation characteristics of frying oil P) Next, the degradation characteristics of frying oil P will be explained with reference to Figures 2-6.

[0059] The rate at which frying oil P deteriorates is not constant, but varies depending on the environment and conditions in which it is used. In other words, the deterioration characteristics of frying oil P are not fixed, but rather multiple characteristics exist depending on the environment and conditions in which it is used.

[0060] For example, the rate at which frying oil P deteriorates varies depending on the amount (number) of ingredients Q to be fried.

[0061] Figure 2A is a graph showing the correlation between heating time and the color of frying oil P when store sales differ. Figure 2B is a graph showing the correlation between heating time and the acid value of frying oil P when store sales differ.

[0062] Figure 2A shows the correlation between heating time and the color of frying oil P for three patterns of fried food sales at a store: "small," "medium," and "large." In Figure 2A, the correlation for "small" sales is shown as a graph connecting multiple circles with a solid line, the correlation for "medium" sales is shown as a graph connecting multiple triangles with a dashed line, and the correlation for "large" sales is shown as a graph connecting multiple crosses with a dotted line.

[0063] Figure 2B shows the correlation between heating time and the acid value of frying oil P for three different scenarios: "small," "medium," and "large" sales of fried food at a store. Similar to Figure 2A, in Figure 2B, the correlation for "small" sales is shown by a graph connecting multiple circles with a solid line, the correlation for "medium" sales is shown by a graph connecting multiple triangles with a dashed line, and the correlation for "large" sales is shown by a graph connecting multiple crosses with a dotted line.

[0064] As shown in Figures 2A and 2B, the rate of deterioration of frying oil P is faster when sales are "medium" than when sales are "small", and even faster when sales are "large" than when sales are "medium".

[0065] For example, in Figure 2A, the heating time until the frying oil P reaches a color value of 100 is approximately 84 hours for "small" sales, approximately 72 hours for "medium" sales, and approximately 54 hours for "large" sales. Also, in Figure 2B, the heating time until the frying oil P reaches an acid value of 1 is approximately 54 hours for "small" sales, approximately 51 hours for "medium" sales, and approximately 35 hours for "large" sales.

[0066] In other words, the higher the sales of fried food at a store, the faster the rate of deterioration of the frying oil P becomes, and the more easily the frying oil P deteriorates. If the sales of fried food at a store are different, the rate of deterioration of the frying oil P will differ even if other conditions (such as the capacity of the oil tank 21, the type of food Q to be fried, the type of frying oil P, and the amount of fried food fried in the frying oil P) are the same.

[0067] Furthermore, since the sales of fried foods at a store correspond to the amount of fried food Q (fried food) fried in frying oil P, if sales are "small", the amount of fried food Q will also be "small", if sales are "medium", the amount of fried food Q will also be "medium", and if sales are "large", the amount of fried food Q will also be "large".

[0068] Therefore, the degradation characteristics (degradation rate) of the frying oil P vary depending on the sales of fried food at the store, i.e., the amount of fried food Q fried in the frying oil P.

[0069] Furthermore, for example, the rate of deterioration of frying oil P varies depending on the type of food being fried Q.

[0070] Figure 3A is a graph showing the correlation between heating time and the color of frying oil P for different types of fried chicken. Figure 3B is a graph showing the correlation between heating time and the acid value of frying oil P for different types of fried chicken.

[0071] Figure 3A shows the correlation between the heating time and the color of the frying oil P for two different patterns when two different types of fried chicken, A and B, are added to the frying oil P as the base food Q. In Figure 3A, the correlation when frying fried chicken A is shown as a graph with multiple circles connected by a solid line, and the correlation when frying fried chicken B is shown as a graph with multiple crosses connected by a dotted line.

[0072] Figure 3B shows the correlation between the heating time and the acid value of the frying oil P for two different patterns when two different types of fried chicken, A and B, are added to the frying oil P as the base food Q. In Figure 3B, as in Figure 3A, the correlation when frying fried chicken A is shown by a graph with multiple circles connected by a solid line, and the correlation when frying fried chicken B is shown by a graph with multiple crosses connected by a dotted line.

[0073] As shown in Figures 3A and 3B, the rate of deterioration of the frying oil P is faster when frying fried chicken A than when frying fried chicken B.

[0074] For example, in Figure 3A, the heating time until the frying oil P reaches a color value of 10 is approximately 18 hours when frying fried chicken A, and approximately 28 hours when frying fried chicken B. Also, in Figure 3B, the heating time until the frying oil P reaches an acid value of 0.5 is approximately 27 hours when frying fried chicken A, and approximately 37 hours when frying fried chicken B.

[0075] In other words, even when frying "fried chicken," which falls under the same category of fried foods, the rate of deterioration of the frying oil P will differ depending on the type of chicken and the type of batter used. In Figures 3A and 3B, the rate of deterioration of the frying oil P is faster in the case of fried chicken A than in the case of fried chicken B, indicating that the deterioration characteristics of the frying oil P are more prone to deterioration.

[0076] If the type of fried food Q (including not only the types that make up the fried food Q, but also the categories of fried food Q such as fried chicken and croquettes) is different, the rate of deterioration of the frying oil P will differ, even if other conditions (such as the sales of fried food at the store, the capacity of the oil tank 21, the type of frying oil P, and the amount of fried food fried in the frying oil P) are the same. Therefore, the deterioration characteristics (rate of deterioration) of the frying oil P differ depending on the type of fried food Q.

[0077] Furthermore, for example, the rate of deterioration of the frying oil P varies depending on the capacity of the oil tank 21 of the fryer 2.

[0078] Figure 4A is a graph showing the correlation between heating time and the color of the frying oil P when the capacity of the oil tank 21 is different. Figure 4B is a graph showing the correlation between heating time and the acid value of the frying oil P when the capacity of the oil tank 21 is different.

[0079] Figure 4A shows the correlation between heating time and the color of the frying oil P for two patterns, when the capacity of the oil tank 21 is "3 liters" and "7 liters". In Figure 4A, the correlation when the capacity of the oil tank 21 is 3 liters is shown as a graph with multiple circles connected by a solid line, and the correlation when the capacity of the oil tank 21 is 7 liters is shown as a graph with multiple crosses connected by a dotted line.

[0080] Figure 4B shows the correlation between heating time and the acid value of the frying oil P for two patterns, when the capacity of the oil tank 21 is "3 liters" and "7 liters". In Figure 4B, as in Figure 4A, the correlation when the capacity of the oil tank 21 is 3 liters is shown by a graph with multiple circles connected by a solid line, and the correlation when the capacity of the oil tank 21 is 7 liters is shown by a graph with multiple crosses connected by a dotted line.

[0081] As shown in Figures 4A and 4B, the rate of deterioration of the frying oil P is faster when the capacity of the oil tank 21 is 3 liters than when the capacity is 7 liters.

[0082] For example, in Figure 4A, the heating time until the frying oil P reaches a color value of 40 is approximately 42 hours when the capacity of the oil tank 21 is 3 liters, and approximately 51 hours when the capacity of the oil tank 21 is 7 liters. Also, in Figure 4B, the heating time until the frying oil P reaches an acid value of 1 is approximately 33 hours when the capacity of the oil tank 21 is 3 liters, and approximately 54 hours when the capacity of the oil tank 21 is 7 liters.

[0083] In other words, the smaller the capacity of the oil tank 21, the faster the rate of deterioration of the frying oil P becomes, and the deterioration characteristics of the frying oil P become more prone to deterioration. If the capacity of the oil tank 21 is different, the rate of deterioration of the frying oil P will differ even if other conditions (sales of fried food at the store, type of food to be fried Q, type of frying oil P, and amount of fried food fried in frying oil P, etc.) are the same. Therefore, the deterioration characteristics (rate of deterioration) of the frying oil P differ depending on the capacity of the oil tank 21 of the fryer 2.

[0084] Furthermore, for example, the rate of deterioration of frying oil P varies depending on the type of frying oil P (oil type).

[0085] Figure 5A is a graph showing the correlation between heating time and the color of frying oil P for different types of frying oil P. Figure 5B is a graph showing the correlation between heating time and the acid value of frying oil P for different types of frying oil P.

[0086] Figure 5A shows the correlation between heating time and the color of frying oil P for three different cases: when the frying oil P is rapeseed oil, soybean oil, and palm oil. In Figure 5A, the correlation when frying oil P is rapeseed oil is shown as a graph with multiple circles connected by a solid line, the correlation when frying oil P is soybean oil is shown as a graph with multiple triangles connected by a dashed line, and the correlation when frying oil P is palm oil is shown as a graph with multiple crosses connected by a dotted line.

[0087] Figure 5B shows the correlation between heating time and the acid value of frying oil P for three different cases: when the frying oil P is rapeseed oil, soybean oil, and palm oil. In Figure 5B, as in Figure 5A, the correlation when frying oil P is rapeseed oil is shown by a graph connecting multiple circles with a solid line, the correlation when frying oil P is soybean oil is shown by a graph connecting multiple triangles with a dashed line, and the correlation when frying oil P is palm oil is shown by a graph connecting multiple crosses with a dotted line.

[0088] Figure 5A, which shows the correlation between heating time and the color of the frying oil P, shows that the rate of deterioration of the frying oil P is faster when it is rapeseed oil than when it is soybean oil, and even faster when it is palm oil than when it is rapeseed oil.

[0089] For example, in Figure 5A, the heating time required for the frying oil P to reach a color value of 40 is approximately 33 hours when the frying oil P is soybean oil, approximately 26 hours when the frying oil P is rapeseed oil, and approximately 23 hours when the frying oil P is palm oil.

[0090] Furthermore, Figure 5B, which shows the correlation between heating time and the acid value of the frying oil P, shows that the deterioration rate of the frying oil P is slightly faster when using soybean oil than when using rapeseed oil, and even faster when using palm oil than when using soybean oil.

[0091] For example, in Figure 5B, the heating time required for the frying oil P to reach an acid value of 0.3 is approximately 25 hours when the frying oil P is rapeseed oil, approximately 24 hours when the frying oil P is soybean oil, and approximately 18 hours when the frying oil P is palm oil.

[0092] In other words, if the type of frying oil P is different, the rate of deterioration of the frying oil P will differ even if other conditions (such as the sales of fried food at the store, the type of food to be fried Q, the capacity of the oil tank 21, and the amount of fried food fried in the frying oil P) are the same. Therefore, the deterioration characteristics (rate of deterioration) of the frying oil P differ depending on the type of frying oil P.

[0093] In Figures 2-5, the degradation characteristics of the frying oil P were shown as a correlation between the heating time of the frying oil P and the degradation indicator of the frying oil P (specifically, color and acid value). However, this is not the only way to show the correlation; any correlation that shows the progression of the degradation indicator is acceptable. For example, it could be a correlation between the amount of food item Q that can be fried in the frying oil P (number of pieces) and the degradation indicator of the frying oil P.

[0094] Figure 6 is a graph showing the correlation between the number of fried items and the acid value of the frying oil P when the type of fried food Q is different.

[0095] Figure 6 shows the correlation between the heating time and the acid value of the frying oil P for three different categories of fried food Q added to the frying oil P. In Figure 6, the correlation when frying fried chicken is shown as a graph with multiple circles connected by a solid line, the correlation when frying croquettes is shown as a graph with multiple triangles connected by a dashed line, and the correlation when frying hash browns is shown as a graph with multiple crosses connected by a dotted line.

[0096] As shown in Figure 6, the slope of the acid value of frying oil P with respect to the number of items fried (corresponding to the rate of deterioration of frying oil P) is greater when frying croquettes than when frying hash browns, and even greater when frying fried chicken than when frying croquettes.

[0097] For example, in Figure 6, the number of items that can be fried before the frying oil P reaches an acid value of 0.5 is 250 when frying hash browns, 100 when frying croquettes, and 50 when frying fried chicken.

[0098] Therefore, even in this case, the degradation characteristics (degradation rate) of the frying oil P differ depending on the type of food Q being fried. When frying croquettes, the frying oil P degrades more easily than when frying hash browns, and when frying fried chicken, the frying oil P degrades even more easily than when frying croquettes.

[0099] (Configuration of the frying oil P degradation information processing system 5) Next, the configuration of the frying oil P degradation information processing system 5 will be explained with reference to Figure 7.

[0100] Figure 7 is a system configuration diagram showing one example of the configuration of the frying oil P degradation information processing system 5.

[0101] The frying oil P degradation information processing system 5 is a system for processing degradation information, which is information relating to the degradation of frying oil P. It consists of store terminals 6 installed in multiple stores that make up, for example, a convenience store chain or a supermarket chain, and a degradation information processing server 7 that executes a program to process the degradation information of the frying oil P used in each store. The store terminals 6 and the degradation information processing server 7 are connected to each other directly or indirectly, for example, via a communication network N such as an internet line, enabling them to communicate information with each other.

[0102] In the frying oil P degradation information processing system 5, all store terminals 6 in multiple stores are configured similarly. Therefore, the following explanation will use the store terminal 6 of any store as an example, and the explanation for the store terminals 6 of other stores will be omitted.

[0103] The store terminal 6 is an input terminal into which store information is entered, and also a notification device that notifies (including text display and sound notification) of various information output from the degraded information processing server 7, and has an application for managing frying oil P (hereinafter referred to as the "frying oil management app") installed on it. The store information is information about the store that uses frying oil P (store information), and is entered, for example, by the store's employees during the initial setup of the frying oil management app.

[0104] Store information includes customer name information, business type information indicating the type of store (e.g., convenience store or supermarket), fryer information (cooking equipment information) which is information about the fryer 2 used for frying with frying oil P, oil type information which indicates the type of frying oil P, and deterioration rate information which is information about the deterioration rate of frying oil P.

[0105] In this embodiment, the degradation rate information includes operating time information indicating the daily operating time of fryer 2, sales information indicating the daily sales at the store, and number information indicating the number of fryers 2 in operation. Preferably, the sales information indicates the sales of fried food (ingredients cooked in fryer 2) fried and cooked at the store in one day.

[0106] In this embodiment, the store terminal 6 is connected to a camera 4 installed in the kitchen 1 within the store, acquires image data captured by the camera 4, and obtains measurement values ​​for the color of the frying oil P in the oil tank 21 of the fryer 2 from the acquired images. Note that the store terminal 6 and the camera 4 do not necessarily need to be connected via communication. If the store terminal 6 and the camera 4 are not connected via communication, the image data captured by the camera 4 can be read into the store terminal 6, for example, via an external device.

[0107] The degradation information processing server 7 is one embodiment of a degradation information processing device that processes degradation information of frying oil P. In the following description, the degradation information processing server 7 is described as being implemented by a server device installed in a headquarters center that oversees multiple stores, as shown in Figure 7. However, it does not necessarily have to be implemented by a server device, and may also be implemented by, for example, a cloud server built on a communication network N.

[0108] The deterioration information includes at least one of the following data: data indicating the remaining time (remaining heating time) until the frying oil P reaches a predetermined waste oil point; data indicating the timing for adding or removing the frying oil P in the fryer 2; data indicating the timing for filtering the frying oil P in the fryer 2; and data indicating the remaining number of items that can be fried before the frying oil P reaches a predetermined degree of deterioration.

[0109] Here, "removal and insertion" means removing a portion of the frying oil P from fryer 2 and injecting (adding) a different frying oil P1. Note that the "other frying oil P1" does not necessarily have to be new oil; for example, it may be frying oil that is less deteriorated than the frying oil P in fryer 2. Specifically, if three types of dishes—tempura, breaded side dishes, and fried chicken—are being fried in three fryers 2 in the kitchen 1 of a store, the degree of deterioration of the frying oil P in the oil tanks 21 of each fryer 2 progresses in the order of tempura tank, breaded side dish tank, and fried chicken tank. For example, the frying oil P from the tempura tank or the frying oil P from the breaded side dish tank may be added to the fried chicken tank.

[0110] Furthermore, "filtration" refers to removing fried food residue and other impurities by passing the frying oil P in the fryer 2 through a filter, or to regenerating the frying oil P in the fryer 2 to a state close to new oil by passing it through a filter.

[0111] Thus, when the deteriorated frying oil P reaches the point of being discarded, it is not only completely discarded and replaced with new oil, but in some cases, it may be removed and replaced or filtered before reaching the point of being discarded.

[0112] Furthermore, the deterioration information includes information on whether the frying oil P in the fryer 2 has reached a deterioration standard value that indicates a standard for deterioration indicators. Here, the deterioration standard value includes at least one standard value from among the following: a waste oil standard value that serves as the standard for the deterioration indicator of frying oil P at a predetermined waste oil disposal point; a draining / refilling standard value that serves as the standard for the deterioration indicator of frying oil P when it is necessary to drain and refill the frying oil P in the fryer 2; and a filtration standard value that serves as the standard for the deterioration indicator of frying oil P at the time the frying oil P in the fryer 2 is filtered.

[0113] These degradation criteria are set in conjunction with at least the customer name information within the store information. For example, for customer "A", customer "B", and customer "C", the waste oil criteria, the removal and replacement criteria, and the filtration criteria for frying oil P are set according to the specifications of each customer's frying process. Note that the degradation criteria do not necessarily have to be set in conjunction with store information; they may also be set arbitrarily by, for example, store employees.

[0114] The degradation information processing server 7 performs degradation prediction processing, which predicts at least one of the following based on the degradation characteristics and degradation standard values ​​of the frying oil P linked to the store information: the remaining time until the frying oil P reaches a predetermined waste point, the timing for adding and removing the frying oil P in the fryer 2, the timing for filtering the frying oil P in the fryer 2, and the remaining number of items that can be fried before the frying oil P reaches a predetermined degree of degradation. The server then outputs the prediction results to the store terminal 6.

[0115] Furthermore, the deterioration information processing server 7 performs deterioration determination processing, which determines, based on deterioration criteria values ​​linked to store information, whether the frying oil P has reached the waste oil stage, whether the frying oil P has reached the draining / refilling stage, or whether the frying oil P has reached the filtration stage, and outputs the determination result to the store terminal 6.

[0116] Furthermore, the degradation information processing server 7 calculates the amount of oil to be removed from and added to the frying oil P during the degradation determination process, and outputs the calculated amount of oil to be removed and added as the result of the degradation information calculation for the frying oil P. Here, "amount of oil to be removed and added" refers to the amount of oil removed from the frying oil P in the fryer 2 (amount of oil removed) and the amount of other frying oil P1 to be injected into the fryer 2 (amount of oil added), and the amount of oil removed and the amount of oil added are often the same.

[0117] Let DI1 be the measured value of the deterioration index of the frying oil P (if the measured value of the deterioration index of the frying oil P is exactly the standard value for replacement, then DI1 will be the standard value for replacement), let DI2 be the standard value after replacement which serves as the basis for the deterioration index of the frying oil P obtained by replacement, let DI3 be the deterioration index of the other frying oil P1 to be injected into the fryer 2, and apply the capacity of the oil tank 21 to the amount of frying oil P remaining in the fryer 2 immediately before replacement, then the amount of replacement for the frying oil P is calculated by the following [Equation 1].

number

[0118] In [Equation 1], the capacity of the oil tank 21 was applied to the remaining amount of frying oil P in the fryer 2 immediately before insertion and removal. However, in reality, the amount of frying oil P in the fryer 2 decreases by the amount absorbed by the food Q, so it is preferable to calculate the insertion and removal amount by considering the amount of oil absorbed by the food Q and using the formula: Insertion amount = Removed oil amount + Absorbed oil amount.

[0119] Furthermore, the post-insertion / removal reference value is a value set in conjunction with the insertion / removal reference value, and like the insertion / removal reference value, it is linked to customer name information or can be set arbitrarily by store employees or others.

[0120] (Configuration of the degraded information processing server 7) Next, the configuration of the degraded information processing server 7 will be explained with reference to Figures 8-10.

[0121] Figure 8 shows an example of the hardware configuration of the degraded information processing server 7.

[0122] The degraded information processing server 7 comprises the following hardware components: a CPU (Central Processing Unit) 70A, RAM (Random Access Memory) 70B, ROM (Read Only Memory) 70C, HDD (Hard Disk Drive) 70D, and I / F (Interface) 70E. Each of these components is connected via a common bus 70F.

[0123] CPU 70A is a computing device that controls the overall operation of the degraded information processing server 7.

[0124] RAM70B is a volatile storage medium that allows for high-speed reading and writing of information, and is used, for example, as a workspace when CPU70A processes image information.

[0125] ROM70C is a read-only, non-volatile storage medium that stores programs such as firmware.

[0126] The HDD70D is a non-volatile storage medium with a large storage capacity that allows for reading and writing of information. It stores the OS (Operating System) and control programs and application programs for executing various information processing tasks, which will be described later.

[0127] Furthermore, the HDD70D can be substituted with any non-volatile storage medium that provides the function of storing and managing information, regardless of the device type; for example, an SSD (Solid State Drive) can be used as a substitute.

[0128] I / F70E is a connection interface to the communication network N, to which each store terminal 6 and other devices are connected.

[0129] The degraded information processing server 7, equipped with this hardware configuration, is an information processing device that uses the arithmetic functions of the CPU 70A to process control programs stored in ROM 70C and control programs and application programs loaded into RAM 70B from storage media such as HDD 70D.

[0130] The execution of these information processing processes constitutes a software control unit in the degraded information processing server 7, which includes various functional modules. The combination of this software control unit and the hardware resources, which include the above configuration, constitutes a functional block that realizes the functions of the degraded information processing server 7.

[0131] Furthermore, if the degraded information processing server 7 is a cloud server, the computer that implements the cloud server (for example, a computer owned by a company that provides a cloud system) will have the above hardware configuration.

[0132] Figure 9 is a functional block diagram showing the functions of the degraded information processing server 7.

[0133] The degradation information processing server 7 includes an information acquisition unit 71, a storage unit 73, a degradation rate classification unit 72, a model selection unit 74A and a reference value selection unit 74B as information selection units, a degradation prediction unit 75A and a degradation determination unit 75B as degradation information processing units, and a result output unit 76.

[0134] The information acquisition unit 71 acquires store information output from the store terminal 6 and data related to the measured values ​​of the deterioration index of the frying oil P. Specifically, the information acquisition unit 71 acquires store information including customer name information, industry information, fryer information including the capacity of the fryer 2, oil type information, operating time information, sales information, and number of units. However, if the store terminal 6 outputs deterioration rate data (specific speed values) of the frying oil P as deterioration rate information, the information acquisition unit 71 does not necessarily need to acquire operating time information, sales information, and number of units.

[0135] The deterioration rate classification unit 72 calculates the store's sales per hour per fryer 2 based on the operating time information, sales information, and number of units information acquired by the information acquisition unit 71, and classifies the deterioration rate of the frying oil P into one of several stages (in this embodiment, the three stages shown in Figures 10A and 10B as "fast," "normal," and "slow").

[0136] For example, in a store where the customer name is "A", the industry is "Convenience Store (CVS)", the capacity of the oil tank 21 is "7 liters", and the type of frying oil P is "Product α", if the daily operating time of fryer 2 is "24 hours", the daily sales are "40,000 yen", and the number of fryers 2 is "2", then the average sales per hour per fryer 2 will be 833 yen (= 40,000 yen / 2 units / 24 hours).

[0137] Here, a deterioration rate is defined as "fast" if the hourly sales per unit of Fryer 2 are "1,500 yen or more," "normal" if the hourly sales per unit of Fryer 2 are "500 yen or more but less than 1,500 yen," and "slow" if the hourly sales per unit of Fryer 2 are "less than 500 yen." A map showing the relationship between this classification of the deterioration rate of frying oil P and the hourly sales per unit of Fryer 2 is pre-stored in the memory unit 73.

[0138] In the above store, the hourly sales of one fryer 2 are 833 yen, which falls under the category of "500 yen or more but less than 1,500 yen". Therefore, the deterioration rate classification unit 72 classifies the deterioration rate of the frying oil P used in the store as "normal".

[0139] Furthermore, the deterioration rate classification unit 72 should classify the deterioration rate of the frying oil P into one of three stages: "fast," "normal," or "slow," by considering at least one of the capacity of the fryer 2 and the customer name information obtained by the information acquisition unit 71, in relation to the store's sales per hour per fryer 2 calculated.

[0140] Figure 10C is a map showing an example of the classification of the deterioration rate of frying oil P.

[0141] In Figure 10C, in a store where the customer name is "A", the industry is "Convenience Store (CVS)", the capacity of the oil tank 21 of fryer 2 is "7 liters", and the type of frying oil P is "Product α", the deterioration rate is considered "fast" when the hourly sales per unit of fryer 2 are "3,000 yen or more", the deterioration rate is considered "normal" when the hourly sales per unit of fryer 2 are "1,000 yen or more but less than 3,000 yen", and the deterioration rate is considered "slow" when the hourly sales per unit of fryer 2 are "less than 1,000 yen".

[0142] On the other hand, in a store where the customer name is "A", the industry is "convenience store (CVS)", the capacity of the oil tank 21 of fryer 2 is "3 liters", and the type of frying oil P is "product α", the deterioration rate is considered "fast" if the hourly sales per unit of fryer 2 are "2,000 yen or more", the deterioration rate is considered "normal" if the hourly sales per unit of fryer 2 are "500 yen or more but less than 2,000 yen", and the deterioration rate is considered "slow" if the hourly sales per unit of fryer 2 are "less than 500 yen".

[0143] In other words, even if the customer name, industry, and type of frying oil P are the same, the classification of the deterioration rate of the frying oil P will differ if the stores have different fryer capacities. For example, if the hourly sales of one fryer 2 are 2,000 yen, the deterioration of the frying oil P will progress faster when 2,000 yen worth of ingredients Q are fried in 7 liters of frying oil P compared to when 2,000 yen worth of ingredients Q are fried in 3 liters of frying oil P. Therefore, the deterioration rate classification unit 72 classifies the deterioration rate of the frying oil P as "normal" when the capacity of the oil tank 21 is "7 liters," and classifies the deterioration rate of the frying oil P as "fast" when the capacity of the oil tank 21 is "3 liters."

[0144] Furthermore, in a store where the customer name is "B", the industry is "Convenience Store (CVS)", the capacity of the oil tank 21 of fryer 2 is "7 liters", and the type of frying oil P is "Product α", the deterioration rate is considered "fast" if the hourly sales per unit of fryer 2 are "5,000 yen or more", the deterioration rate is considered "normal" if the hourly sales per unit of fryer 2 are "2,000 yen or more but less than 5,000 yen", and the deterioration rate is considered "slow" if the hourly sales per unit of fryer 2 are "less than 2,000 yen".

[0145] Thus, even if the industry, the capacity of fryer 2, and the type of frying oil P are the same, if the customer names are different (different companies), the classification of the deterioration rate of frying oil P will also differ depending on the type of fried food Q handled, the size of the company, the target customer base, and brand recognition. Specifically, even if the sales per hour per fryer 2 are the same, that is, the deterioration rate of frying oil P itself is the same, the relative classification of the deterioration rate of frying oil P within each company will differ between customer "A" and customer "B", which are of different company sizes. For example, if customer "B" is larger than customer "A", the deterioration rate classification unit 72 will classify the deterioration rate of frying oil P as "normal" for customer "A" and as "slow" for customer "B".

[0146] Furthermore, when the information acquisition unit 71 acquires deterioration rate data for the frying oil P, the deterioration rate classification unit 72 classifies the deterioration rate of the frying oil P into one of several stages based on the acquired deterioration rate of the frying oil P itself.

[0147] The memory unit 73 stores a map showing the relationship between the classification of the deterioration rate of the frying oil P and the hourly sales of one fryer 2, as well as multiple pieces of deterioration indicator-related information, which are information about the deterioration indicator of the frying oil P linked to store information. This "deterioration indicator-related information" includes data related to a deterioration characteristic model of the frying oil P that shows the trend of the deterioration indicator, and data related to various deterioration standard values ​​for the frying oil P.

[0148] Figure 10A shows a degradation indicator related map stored in the memory unit 73, and is an example of a case where the color of the frying oil P is used as the degradation indicator. Figure 10B shows a degradation indicator related map stored in the memory unit 73, and is an example of a case where the acid value of the frying oil P is used as the degradation indicator. In this embodiment, the degradation indicator related map related to the color of the frying oil P and the degradation indicator related map related to the acid value of the frying oil P will be explained with reference to Figures 10A and 10B, but it is also possible to create degradation indicator related maps for other degradation indicators in the same way as the degradation indicator related maps shown in Figures 10A and 10B.

[0149] As shown in Figures 10A and 10B, the memory unit 73 stores multiple degradation characteristic models of the frying oil P, linked to store information, as well as waste oil standard values, replacement standard values, post-replacement standard values, and filtration standard values ​​for the frying oil P, which constitute a degradation index related map.

[0150] For example, store information such as customer name "A", industry "Convenience Store (CVS)", frying oil P degradation rate "Fast", oil tank 21 capacity "7 liters", and frying oil P type "Product α" is associated with the degradation characteristic model "Color value; y=2.04x-12.4" or "Acid value; y=0.0264x+0.0207", the waste oil standard value "Color value=100" or "Acid value=2.5", the replacement standard value "Color value=70" or "Acid value=2.0", and the post-replacement standard value "Color value=50" or "Acid value=1.5". Note that in this store, frying oil P is replaced but not filtered, so no filtration standard value is set.

[0151] Furthermore, for example, store information such as customer name "B", industry "supermarket", frying oil P degradation rate "fast", oil tank 21 capacity "18 liters", and frying oil P type "product β" is associated with the degradation characteristic model "color value; y=1.38x-6.3" or "acid value; y=0.0424x-0.202", the waste oil standard value "color value=50" or "acid value=1.5", the replacement standard value "color value=30" or "acid value=1.0", and the post-replacement standard value "color value=15" or "acid value=0.5". In addition, in this store as well, since frying oil P is replaced but not filtered, no filtration standard value is set.

[0152] Furthermore, for example, store information such as customer name "C", industry "supermarket", frying oil P degradation rate "fast", oil tank 21 capacity "18 liters", and frying oil P type "product β" is linked to a degradation characteristic model of "color value; y=1.38x-6.3" or "acid value; y=0.0424x-0.202", a waste oil standard value of "color value=50" or "acid value=1.5", and a filtration standard value of "color value=30" or "acid value=1.0". Note that in this store, frying oil P is filtered but not replaced, so replacement standard values ​​and post-replacement standard values ​​are not set.

[0153] In the degradation characteristic models shown in Figures 10A and 10B, "x" corresponds to the horizontal axis in Figures 2-5, i.e., "heating time of frying oil P," and "y" corresponds to the vertical axis in Figures 2-5, i.e., "degradation index of frying oil P."

[0154] Figures 10A and 10B illustrate a degradation characteristic model that shows the correlation between the heating time of the frying oil P and the degradation index of the frying oil P. However, the model is not limited to this, and degradation characteristic models also include a model that shows the correlation between the number of fried items Q that can be fried in the frying oil P and the degradation index of the frying oil P (the model corresponding to the graph shown in Figure 6).

[0155] A model showing the correlation between the number of fried items Q that can be fried in frying oil P and the degradation index of frying oil P can be represented, for example, by the following [Equation 2].

number

[0156] In [Equation 2], ΔAV is the difference between the waste oil standard value for frying oil P and the measured value of the deterioration index for frying oil P. Also, α, β, and γ are the number of pieces of food Q that can be fried, respectively.

[0157] The degradation index of frying oil P varies depending on the type of food being fried Q, as factors such as ease of discoloration, increase in viscosity, and impact on acid value differ. For example, if α is the number of fried chicken pieces, β is the number of fried croquettes, and γ is the number of fried hash browns, then the impact of each type of food being fried Q on the degradation index is "0.01" for fried chicken, "0.005" for croquettes, and "0.002" for hash browns.

[0158] If we assume that the standard value for waste frying oil P is "acid value 2.5" and the measured value for the deterioration index of frying oil P is "acid value 1.5", then ΔAV will be "1.0".

[0159] When frying only fried chicken using frying oil P, in [Equation 2], substituting "1.0" for ΔAV and "0" for β and γ respectively, α is calculated to be "100". From this, it can be predicted that 100 pieces of fried chicken can be fried before the frying oil P reaches the waste oil standard value.

[0160] Furthermore, when frying only croquettes using frying oil P, substituting "1.0" for ΔAV and "0" for α and γ in [Equation 2] yields β to be "200". This allows us to predict that 200 croquettes can be fried before the frying oil P reaches the waste oil standard value.

[0161] Furthermore, when frying only hash browns using frying oil P, by substituting "1.0" for ΔAV and "0" for α and β in [Equation 2], γ is calculated to be "500". This allows us to predict that 500 hash browns can be fried before the frying oil P reaches the waste oil standard value.

[0162] Furthermore, when frying fried chicken, croquettes, and hash browns evenly using frying oil P, substituting "1.0" for ΔAV in [Equation 2] and setting α=β=γ, we can calculate that α, β, and γ are all "58". This allows us to predict that there are 58 remaining pieces each of fried chicken, croquettes, and hash browns that can be fried before the frying oil P reaches the waste oil standard value.

[0163] Furthermore, if the instructions specify frying 50 pieces of fried chicken using frying oil P, and frying only croquettes for the remainder, then in [Equation 2], substituting "1.0" for ΔAV, "50" for α, and "0" for γ, β is calculated to be "100". This allows us to predict that 100 croquettes can be fried before the frying oil P reaches the waste oil standard value.

[0164] Furthermore, if the instructions specify frying 50 pieces of fried chicken using frying oil P, and frying only hash browns for the remainder, then in [Equation 2], substituting "1.0" for ΔAV, "50" for α, and "0" for β, γ is calculated to be "250". This allows us to predict that 250 hash browns can be fried before the frying oil P reaches the waste oil standard value.

[0165] Furthermore, if the instructions specify frying 50 pieces of fried chicken using frying oil P, and frying the remaining portion equally as croquettes and hash browns, then in [Equation 2], substituting "1.0" for ΔAV and "50" for α, and setting β=γ, both β and γ are calculated to be "71". This allows us to predict that there are 71 pieces each of croquettes and hash browns that can be fried before the frying oil P reaches the waste oil standard value.

[0166] The above example predicted the number of items that can be fried before the frying oil P reaches the waste oil standard value. However, it is not limited to this, and it is also possible to predict the number of items that can be fried before the frying oil P reaches a predetermined degree of deterioration (removal / refill standard value or filtration standard value) using a similar deterioration characteristic model.

[0167] Based on the above, the degradation characteristic model includes at least one of the following models: a model that shows the correlation between the heating time of the frying oil P and the degradation index of the frying oil P, and a model that shows the correlation between the number of fried items Q that can be fried in the frying oil P and the degradation index of the frying oil P. Thus, the degradation characteristic model corresponds to the graphs showing the degradation characteristics of the frying oil P illustrated in Figures 2 to 6, and since it is possible to predict the degradation of the frying oil P, it can also be called a "degradation prediction model" for the frying oil P.

[0168] The degradation characteristic models shown in Figures 10A and 10B are simple linear regression models expressed in the form of a linear equation such as y = ax + b (a: slope, b: intercept). However, there are no particular restrictions on the type of degradation characteristic model; other linear regression models other than simple linear regression, such as multiple linear regression, or models generated by machine learning may also be used.

[0169] Furthermore, in the deterioration index related maps shown in Figures 10A and 10B, stores where a standard value for insertion / removal and a standard value after insertion / removal are set do not have a filtration standard value set, and stores where a filtration standard value is set do not have a standard value for insertion / removal and a standard value after insertion / removal set. However, the map is not limited to these cases; stores where a standard value for insertion / removal, a standard value after insertion / removal, and a filtration standard value are all set may be included in the deterioration index related maps, and stores where a standard value for insertion / removal, a standard value after insertion / removal, and a filtration standard value are not set may also be included in the deterioration index related maps.

[0170] Furthermore, while the degradation index-related maps shown in Figures 10A and 10B included the degradation characteristic model of the frying oil P and various degradation standard values ​​for the frying oil P (waste oil standard value, replacement standard value, post-removal standard value, and filtration standard value for the frying oil P), the degradation index-related maps do not necessarily need to include both. The degradation information processing server 7 only needs to store a degradation index-related map that corresponds to the content that the degradation information processing server 7 processes (i.e., whether it performs degradation prediction processing for the frying oil P or degradation determination processing for the frying oil P).

[0171] The model selection unit 74A shown in Figure 9 selects one degradation characteristic model from among several degradation characteristic models (six in both Figures 10A and 10B) stored in the memory unit 73, which corresponds to the store information acquired by the information acquisition unit 71.

[0172] More specifically, the model selection unit 74A selects one degradation characteristic model from among multiple degradation characteristic models stored in the storage unit 73, based on the industry information, fryer information, and oil type information acquired by the information acquisition unit 71, and one stage classified by the degradation rate classification unit 72.

[0173] For example, if the information acquisition unit 71 acquires store information such as customer name "C", industry "supermarket", oil tank capacity 21 "18 liters", and type of frying oil P "product β", and the deterioration rate classification unit 72 classifies the deterioration rate of frying oil P as "fast", then the model selection unit 74A selects the deterioration characteristic model "color value; y=1.38x-6.3" shown in the bottom row of Figure 10A if the deterioration index is color, and selects the deterioration characteristic model "acid value; y=0.0424x-0.202" shown in the bottom row of Figure 10B if the deterioration index is acid value.

[0174] The reference value selection unit 74B selects a deterioration reference value corresponding to the store information acquired by the information acquisition unit 71 from among several deterioration reference values ​​(six in both Figure 10A and Figure 10B) stored in the storage unit 73.

[0175] For example, when the deterioration information processing server 7 determines whether or not waste oil needs to be disposed of for frying oil P, or when predicting the timing of waste oil disposal, if the information acquisition unit 71 acquires store information such as customer name "C", industry "supermarket", deterioration rate of frying oil P "fast", capacity of oil tank 21 "18 liters", and type of frying oil P "product β", then the standard value selection unit 74B selects the waste oil standard value "color value = 50" shown in the bottom row of Figure 10A if the deterioration indicator is color, and selects the waste oil standard value "acid value = 1.5" shown in the bottom row of Figure 10B if the deterioration indicator is acid value.

[0176] Furthermore, for example, when the deterioration information processing server 7 determines whether or not it is necessary to drain and refill the frying oil P, or predicts the timing of draining and refilling, if the information acquisition unit 71 acquires store information such as customer name "B", industry "supermarket", deterioration rate of frying oil P "fast", capacity of oil tank 21 "18 liters", and type of frying oil P "product β", the reference value selection unit 74B selects the draining and refilling reference value "color value = 30" shown in the second row from the bottom of Figure 10A if the deterioration indicator is color, and selects the draining and refilling reference value "acid value = 1.0" shown in the second row from the bottom of Figure 10B if the deterioration indicator is acid value.

[0177] The deterioration prediction unit 75A predicts at least one of the following based on the measured value of the deterioration index of the frying oil P acquired by the information acquisition unit 71, a deterioration characteristic model selected by the model selection unit 74A, and a deterioration reference value selected by the reference value selection unit 74B: the remaining heating time until the frying oil P reaches a predetermined waste oil point, the timing for adding and removing the frying oil P in the fryer 2, the timing for filtering the frying oil P in the fryer 2, and the remaining number of items that can be fried before the frying oil P reaches a predetermined degree of deterioration.

[0178] Specifically, the deterioration prediction unit 75A predicts the remaining heating time until the frying oil P reaches a predetermined waste oil point by following the procedure below.

[0179] For example, in a store where the customer name is "A", the industry is "Convenience Store (CVS)", the deterioration rate of frying oil P is "Fast", the capacity of the oil tank 21 is "7 liters", and the type of frying oil P is "Product α", if the deterioration index is acid value, the deterioration characteristic model y = 0.0264x + 0.0207 is selected in the model selection unit 74A, and the waste oil standard value of 2.5 is selected in the standard value selection unit 74B (see the deterioration index related map shown in Figure 10B).

[0180] Here, if the measured acid value of the frying oil P at a certain point in time is 1.0, the deterioration prediction unit 75A calculates that the heating time (=x) of the frying oil P is 37 hours by substituting 1.0 into y of the deterioration characteristic model. On the other hand, the deterioration prediction unit 75A calculates that the heating time x of the frying oil P at a waste oil standard value of 2.5 is 94 hours by substituting the waste oil standard value of 2.5 into y of the deterioration characteristic model. Then, the deterioration prediction unit 75A predicts that the remaining heating time until the frying oil P reaches a predetermined waste oil point is 57 hours by subtracting the heating time of the frying oil P at a certain point in time (when the measured acid value is 1.0) (=37 hours) from the heating time of the frying oil P at a waste oil standard value of 2.5 (=94 hours) (94 hours - 37 hours).

[0181] In other words, by substituting the measured value of the deterioration index of the frying oil P acquired by the information acquisition unit 71 and the deterioration reference value selected by the reference value selection unit 74B into a deterioration characteristic model selected by the model selection unit 74A, the remaining heating time until the frying oil P reaches a predetermined waste oil point can be predicted.

[0182] This prediction procedure also applies to predicting the timing for adding and removing the frying oil P in the fryer 2, predicting the timing for filtering the frying oil P in the fryer 2, and predicting the remaining number of items that can be fried before the frying oil P reaches a predetermined degree of deterioration.

[0183] The deterioration determination unit 75B determines, based on the measured value of the deterioration index of the frying oil P acquired by the information acquisition unit 71 and a deterioration standard value selected by the standard value selection unit 74B, whether the frying oil P has reached the waste oil stage, whether the frying oil P has reached the draining / refilling stage, or whether the frying oil P has reached the filtration stage.

[0184] In this embodiment, the deterioration determination unit 75B calculates the amount of oil to be added to the frying oil P based on the fryer information (specifically, data related to the capacity of the oil tank 21) and the measured value of the deterioration index of the frying oil P acquired by the information acquisition unit 71, and the reference value after addition and removal selected by the reference value selection unit 74B. When the deterioration determination unit 75B accurately calculates the amount of oil to be added to the frying oil P, the information acquisition unit 71 acquires data related to the amount of oil absorbed, which is the amount of frying oil P absorbed by the food to be fried Q, from the store terminal 6.

[0185] The result output unit 76 outputs the prediction result predicted by the deterioration prediction unit 75A and the determination result determined by the deterioration determination unit 75B to the store terminal 6, respectively. In addition, if the deterioration determination unit 75B calculates the amount of oil to be removed from and added to the frying oil P, the result output unit 76 also outputs the calculated amount of oil to be removed and added to the store terminal 6.

[0186] Furthermore, the degradation information processing server 7 does not necessarily need to have a model selection unit 74A and a degradation prediction unit 75A that are responsible for predicting the degradation of the frying oil P, nor a reference value selection unit 74B and a degradation determination unit 75B that are responsible for determining the degradation of the frying oil P. It is sufficient if it has at least one of the functions for predicting the degradation of the frying oil P or determining the degradation of the frying oil P. Also, if the degradation information processing server 7 only has a function for determining the degradation of the frying oil, it does not necessarily need to have a degradation rate classification unit 72.

[0187] (Processing performed within the degraded information processing server 7) Next, the processes executed within the degraded information processing server 7 will be explained with reference to Figures 11-13.

[0188] Figure 11 is a flowchart showing the overall processing flow executed by the degradation information processing server 7. Figure 12 is a flowchart showing the degradation prediction processing flow. Figure 13 is a flowchart showing an example of the degradation determination processing flow.

[0189] As shown in Figure 11, the degradation information processing server 7 first has its information acquisition unit 71 acquire store information output from the store terminal 6 and measured values ​​of the degradation index of the frying oil P (step S701; information acquisition step).

[0190] Next, the degradation information processing server 7 proceeds to the degradation prediction process (step S702) and the degradation determination process (step S703). If the degradation information processing server 7 only has a degradation prediction function, it proceeds to the degradation prediction process (step S702), and if the degradation information processing server 7 only has a degradation determination function, it proceeds to the degradation determination process (step S703).

[0191] In the deterioration prediction process (step S702), as shown in Figure 12, first, the deterioration rate classification unit 72 classifies the deterioration rate of the frying oil P into one of three stages: "slow," "normal," or "fast," based on the operating time information, sales information, and number of units information among the store information acquired in step S701 (step S720; deterioration rate classification step).

[0192] Next, the model selection unit 74A selects a characteristic model corresponding to the store information acquired in step S701 from among multiple deterioration characteristic models stored in the storage unit 73, based on the business type information, fryer information, and oil type information among the store information acquired in step S701, and the stage of deterioration rate classified in step S720. At the same time, the reference value selection unit 74B selects a deterioration reference value corresponding to the store information (customer name information) acquired in step S701 from among various deterioration reference values ​​stored in the storage unit 73 (step S721; information selection step).

[0193] Next, the deterioration prediction unit 75A predicts deterioration information of the frying oil P based on the measured value of the deterioration index of the frying oil P obtained in step S701, and the deterioration characteristic model and deterioration reference value selected in step S721 (step S722; deterioration information processing step).

[0194] Then, the result output unit 76 outputs the prediction result predicted in step S722 to the store terminal 6 (step S723; processing result output step), and processing in the degradation information processing server 7 is completed. When the store terminal 6 receives each prediction result from the result output unit 76 (degradation information processing server 7), it notifies the store employees of the information (for example, "There are XX hours left until the waste oil is used," or "Please unplug and replug the oil in XX hours," etc.) using a screen display or voice (notification step).

[0195] In the deterioration determination process (step S703), as shown in Figure 13, first, the reference value selection unit 74B selects one of several deterioration reference values ​​corresponding to the store information acquired in step S701 from among several deterioration reference values ​​stored in the storage unit 73 (step S731; information selection step).

[0196] Next, the deterioration determination unit 75B compares the measured value of the deterioration index of the frying oil P obtained in step S701 with one of the various deterioration standard values ​​selected in step S731 to determine the deterioration status (degree of deterioration) of the frying oil P (step S732; information processing step).

[0197] Next, if the deterioration determination unit 75B determines that the measured value of the deterioration index of the frying oil P obtained in step S701 is equal to or greater than the insertion / removal standard value (step S733 / YES), it then calculates the amount to be inserted or removed from the frying oil P (step S734; information processing step).

[0198] In step S734, the deterioration determination unit 75B calculates the amount of oil to be removed from the frying oil P using the aforementioned [Equation 1], based on the measured value of the deterioration index of the frying oil P and the residual amount data of the frying oil P acquired by the information acquisition unit 71, and the post-removal reference value selected by the reference value selection unit 74B. Therefore, when the deterioration determination unit 75B calculates the amount of oil to be removed from the frying oil P, the residual amount data of the frying oil P is also acquired in step S701, and the post-removal reference value is also selected in step S731.

[0199] Then, the result output unit 76 outputs the various judgment results determined in step S732 and the amount of oil added or removed from the frying oil P calculated in step S734 to the store terminal 6 as the calculated results of the deterioration information of the frying oil P (step S735; processing result output step), and the processing in the deterioration information processing server 7 is completed. When the store terminal 6 receives the various judgment results and the amount of oil added or removed from the frying oil P output from the result output unit 76 (deterioration information processing server 7), it notifies the store employees of this information (for example, "Please add or remove oil to the frying oil P. The amount to add or remove is XX liters.") using a screen display or voice (notification step).

[0200] On the other hand, in step S733, if it is not determined that the measured value of the deterioration index of the frying oil P is equal to or greater than the standard value for replacement (including cases where a comparison between the measured value of the deterioration index of the frying oil P and the standard value for replacement is not performed) (step S733 / NO), the result output unit 76 outputs the various determination results determined in step S732 to the store terminal 6 (step S736), and processing in the deterioration information processing server 7 is completed. When the store terminal 6 receives various determination results from the result output unit 76 (deterioration information processing server 7), it notifies the store employees of this information (for example, "Currently, there is no need to replace the frying oil P.") using a screen display or voice.

[0201] Even if, in step S732, it is determined that the measured value of the deterioration index of the frying oil P is equal to or greater than the standard value for addition and removal (step S733 / YES), it is not necessarily required to calculate the amount of oil to be added or removed from the frying oil P (step S734). The result output unit 76 will output only the various determination results determined in step S732 to the store terminal 6, and the store terminal 6 may, for example, send a notification such as, "Please dispose of the frying oil P."

[0202] Alternatively, the deterioration determination process (step S703) may only perform the calculation of the amount of oil added or removed from the frying oil P (step S734), and the result output unit 76 may output the amount of oil added or removed from the frying oil P calculated in step S734 to the store terminal 6.

[0203] Furthermore, the degradation information processing server 7 is not necessarily required to execute both the degradation prediction process (step S702) and the degradation determination process (step S703); it may execute only one of the processes (step S702 or step S703).

[0204] Thus, the degradation information processing server 7 performs degradation prediction processing for the frying oil P based on a degradation characteristic model (degradation index-related information) linked to the unique store information of each store using the frying oil P, and the measured values ​​of the degradation index of the frying oil P. Therefore, it can obtain more accurate prediction results than when performing degradation prediction processing for the frying oil P using a uniformly set degradation characteristic model without considering store information.

[0205] This allows restaurants using frying oil P to avoid situations such as wasting frying oil P that is still usable or continuing to use frying oil P that has already passed its waste-giving period, thereby contributing to efforts toward promoting the Sustainable Development Goals (2030 Agenda for Sustainable Development, adopted at the UN Summit on September 25, 2015, hereinafter referred to as "SDGs").

[0206] Furthermore, in this embodiment, the degradation information processing server 7 has a degradation rate classification unit 72 that classifies the degradation rate of the frying oil P into one of several stages based on the operating time information, sales information, and number of units information acquired by the information acquisition unit 71. Therefore, it is possible to classify the degradation rate of the frying oil P into one of several stages with less effort than when the degradation rate of the frying oil P is measured and then classified using various measuring instruments.

[0207] Embodiments of the present invention have been described above. It should be noted that the present invention is not limited to the embodiments described above, and various modifications are included. For example, the embodiments described above are described in detail to make the present invention easier to understand, and are not necessarily limited to those having all the described configurations. Furthermore, it is possible to replace some of the configurations of this embodiment with those of other embodiments, and it is also possible to add configurations from other embodiments to the configuration of this embodiment. Moreover, it is possible to add, delete, or replace some of the configurations of this embodiment with those of other embodiments.

[0208] For example, in the above embodiment, the degradation information processing server 7 was described as one form of a degradation information processing device for frying oil P, but it is not limited to this. The function of the degradation information processing device for frying oil P may also be handled by a frying oil management application in the store terminal 6. In this case, the store terminal 6 is an input terminal and notification device, as well as a degradation information processing device for frying oil P.

[0209] Furthermore, in the above embodiments, color and acid value were mainly used as examples of deterioration indicators for frying oil P, but the present invention is not limited to these, and can also be established when deterioration indicators other than color and acid value are used. [Explanation of symbols]

[0210] 5: Degraded Information Processing System 6. Store terminals (input terminals, notification devices, degradation information processing devices) 7. Degraded Information Processing Server (Degraded Information Processing Device) 71: Information acquisition department 72: Deterioration rate classification section 73: Storage section 74A: Model Selection Section (Information Selection Section) 74B: Reference Value Selection Unit (Information Selection Unit) 75A: Degradation prediction unit (degradation information processing unit) 75B: Degradation detection unit (degradation information processing unit) 76: Result Output Section P:Frying oil (edible oil) Q: Frying ingredients

Claims

1. An information acquisition unit acquires store information that includes deterioration rate information, which is information regarding the deterioration rate of the edible oil, and which is information regarding stores that use edible oil. A storage unit that stores multiple pieces of deterioration indicator-related information linked to the store information, relating to the deterioration indicator of the edible oil, An information selection unit selects from among a plurality of deterioration indicator-related information stored in the memory unit the deterioration indicator-related information corresponding to the store information acquired by the information acquisition unit, A deterioration information processing unit processes deterioration information, which is information relating to the deterioration of the edible oil, based on the deterioration index-related information selected by the information selection unit. A result output unit that outputs the processing result of the degradation information processed by the degradation information processing unit, including A device for processing information on the deterioration of edible oil, characterized by the following features.

2. The edible oil deterioration information processing device according to claim 1, The aforementioned store information includes: In addition to the aforementioned degradation rate information, Industry information indicating the type of business of the aforementioned store, Cooking utensil information, which is information about cooking utensils used for cooking with the aforementioned edible oil, Oil type information indicating the type of edible oil, Includes A device for processing information on the deterioration of edible oil, characterized by the following features.

3. The edible oil deterioration information processing device according to claim 1, The aforementioned degradation rate information includes: Operating time information indicating the daily operating time of cooking equipment used for cooking with the aforementioned edible oil, Sales information showing the daily sales at the aforementioned store, Information indicating the number of cooking appliances currently in operation, Includes A device for processing information on the deterioration of edible oil, characterized by the following features.

4. The edible oil deterioration information processing device according to claim 1, The aforementioned degradation indicator-related information includes: This includes data relating to the deterioration characteristics model of the edible oil showing the trend of the deterioration index, and data relating to deterioration standard values ​​indicating the criteria for the deterioration index. The aforementioned information acquisition unit, Further data relating to the measured values ​​of the aforementioned degradation index are obtained, The aforementioned information selection unit, From among the multiple degradation characteristic models stored in the memory unit, the degradation characteristic model corresponding to the store information acquired by the information acquisition unit is selected, and from among the multiple degradation reference values ​​stored in the memory unit, the degradation reference value corresponding to the store information acquired by the information acquisition unit is selected. The aforementioned degradation information processing unit, Based on the measured values ​​of the degradation index acquired by the information acquisition unit, the degradation characteristic model and degradation reference value selected by the information selection unit, the degradation information is predicted. The result output unit is, The predicted results of the degradation information are output by the degradation information processing unit. A device for processing information on the deterioration of edible oil, characterized by the following features.

5. The edible oil deterioration information processing device according to claim 4, The aforementioned degradation information includes: The data includes at least one of the following: data indicating the remaining time until the cooking oil reaches a predetermined waste oil point; data indicating the timing of removing a portion of the cooking oil from a cooking utensil and replacing it with another cooking oil; data indicating the timing of filtering the cooking oil from the cooking utensil; and data indicating the amount of remaining food that can be cooked before the cooking oil reaches a predetermined degree of deterioration. A device for processing information on the deterioration of edible oil, characterized by the following features.

6. The edible oil deterioration information processing device according to claim 4, The aforementioned degradation characteristic model includes: The model includes at least one of the following: a model showing the correlation between the heating time of the edible oil and the deterioration index, and a model showing the correlation between the amount of food that can be cooked with the edible oil and the deterioration index. A device for processing information on the deterioration of edible oil, characterized by the following features.

7. The edible oil deterioration information processing device according to claim 4, It further includes a deterioration rate classification unit for classifying the deterioration rate of the aforementioned edible oil, The aforementioned information acquisition unit, As store information, the following are obtained: business type information indicating the type of business of the store; cooking equipment information which is information about cooking equipment used for cooking with the cooking oil; oil type information indicating the type of cooking oil; operating time information indicating the daily operating time of the cooking equipment; sales information indicating the daily sales at the store; and number information indicating the number of cooking equipment units in operation. The aforementioned deterioration rate classification unit is Based on the operating time information, sales information, and number of units information acquired by the information acquisition unit, the store's sales per hour per cooking appliance are calculated, thereby classifying the deterioration rate of the cooking oil into one of several stages. The aforementioned information selection unit, Based on the industry information, cooking equipment information, and oil type information acquired by the information acquisition unit, and the first stage classified by the deterioration rate classification unit, the deterioration characteristic model corresponding to the store information is selected from among a plurality of deterioration characteristic models. A device for processing information on the deterioration of edible oil, characterized by the following features.

8. The edible oil deterioration information processing device according to claim 7, The aforementioned information acquisition unit, As part of the aforementioned store information, customer name information related to the aforementioned store is further obtained, The aforementioned deterioration rate classification unit is Based on the calculated hourly sales of one of the aforementioned cooking appliances at the store, the rate of deterioration of the cooking oil is classified into one of several stages, taking into consideration at least one of the capacity of the cooking appliance and the customer name information obtained by the information acquisition unit. A device for processing information on the deterioration of edible oil, characterized by the following features.

9. The edible oil deterioration information processing device according to claim 1, The aforementioned degradation indicator-related information includes: This includes data relating to deterioration standard values ​​that indicate the criteria for the aforementioned deterioration indicators, The aforementioned information acquisition unit, Further data relating to the measured values ​​of the aforementioned degradation index are obtained, The aforementioned information selection unit, From among the multiple deterioration criterion values ​​stored in the memory unit, the deterioration criterion value corresponding to the store information acquired by the information acquisition unit is selected. The aforementioned degradation information processing unit, Based on the measured value of the deterioration index acquired by the information acquisition unit and the deterioration standard value selected by the information selection unit, a determination is made as to whether or not the edible oil has reached the deterioration standard value. The result output unit is, The result determined by the aforementioned degradation information processing unit is output as the degradation information determination result. A device for processing information on the deterioration of edible oil, characterized by the following features.

10. The edible oil deterioration information processing device according to claim 9, The aforementioned degradation standard value includes: The standard value includes at least one of the following: a waste oil standard value that serves as the basis for the deterioration index at a predetermined point in time when the waste oil is disposed of; a draining standard value that serves as the basis for the deterioration index when it is necessary to drain a portion of the edible oil from a cooking utensil used for cooking with the edible oil and pour in another edible oil different from the edible oil used for cooking; and a filtration standard value that serves as the basis for the deterioration index at the time when the edible oil in the cooking utensil is filtered. A device for processing information on the deterioration of edible oil, characterized by the following features.

11. The edible oil deterioration information processing device according to claim 1, The aforementioned degradation indicator-related information includes: The data includes reference values ​​for the deterioration index obtained by performing a procedure of removing and re-inserting a portion of the cooking oil from a cooking utensil used for cooking with the aforementioned cooking oil and replacing it with another cooking oil different from the aforementioned cooking oil, The aforementioned information acquisition unit, Further data is obtained relating to the measured values ​​of the deterioration index and residual oil amount data, which is data relating to the amount of residual cooking oil in the cooking utensil immediately before insertion and removal. The aforementioned information selection unit, From among the multiple post-insertion reference values ​​stored in the memory unit, the post-insertion reference value corresponding to the store information acquired by the information acquisition unit is selected. The aforementioned degradation information processing unit, Based on the measured value of the deterioration index and the residual oil amount data acquired by the information acquisition unit, and the post-insertion reference value selected by the information selection unit, the amount of insertion and removal required for the insertion and removal is calculated. The result output unit is, The insertion / removal amount calculated by the deterioration information processing unit is output as the result of the deterioration information calculation. A device for processing information on the deterioration of edible oil, characterized by the following features.

12. An input terminal into which store information is entered, which is information about a store that uses edible oil, and which includes deterioration rate information, which is information about the deterioration rate of the edible oil. A deterioration information processing device that processes deterioration information, which is information relating to the deterioration of the aforementioned edible oil, A notification device that notifies the information output from the aforementioned degradation information processing device, Equipped with, The aforementioned degradation information processing device is Information relating to the deterioration indicator of the aforementioned edible oil, wherein multiple pieces of deterioration indicator-related information linked to the aforementioned store information are stored, The store information output from the input terminal is acquired, From among the multiple pieces of deterioration indicator-related information stored, select the deterioration indicator-related information corresponding to the acquired store information, Based on the selected degradation index-related information, the degradation information is processed, The processing results of the processed degradation information are output to the notification device. A system for processing information on the deterioration of edible oil, characterized by the following features.

13. The edible oil deterioration information processing system according to claim 12, The device further comprises a measuring device for measuring the deterioration index of the edible oil, The aforementioned degradation indicator-related information includes: This includes data relating to the deterioration characteristics model of the edible oil showing the trend of the deterioration index, and data relating to deterioration standard values ​​indicating the criteria for the deterioration index. The aforementioned degradation information processing device is Further data relating to the measured values ​​of the degradation index measured by the measuring device is acquired. From among the multiple degradation characteristic models stored, select the degradation characteristic model corresponding to the acquired store information, and from among the multiple degradation reference values ​​stored, select the degradation reference value corresponding to the acquired store information. Based on the measured values ​​of the acquired degradation index, the selected degradation characteristic model, and the degradation reference value, the degradation information is predicted. The predicted result of the predicted deterioration information is output to the notification device. A system for processing information on the deterioration of edible oil, characterized by the following features.

14. The edible oil deterioration information processing system according to claim 12, The device further comprises a measuring device for measuring the deterioration index of the edible oil, The aforementioned degradation indicator-related information includes: This includes data relating to deterioration standard values ​​that indicate the criteria for the aforementioned deterioration indicators, The aforementioned degradation information processing device is Further data relating to the measured values ​​of the degradation index measured by the measuring device is acquired. From among the multiple deterioration criteria values ​​stored, select the deterioration criteria value corresponding to the acquired store information. Based on the measured value of the acquired deterioration index and the selected deterioration standard value, a determination is made as to whether or not the edible oil has reached the deterioration standard value. The result of the determination is output to the notification device as the determination result of the deterioration information. A system for processing information on the deterioration of edible oil, characterized by the following features.

15. The edible oil deterioration information processing system according to claim 12, The aforementioned degradation indicator-related information includes: The data includes reference values ​​for the deterioration index obtained by performing a procedure of removing and re-inserting a portion of the cooking oil from a cooking utensil used for cooking with the aforementioned cooking oil and replacing it with another cooking oil different from the aforementioned cooking oil, The aforementioned degradation information processing device is Further data is obtained relating to the measured values ​​of the deterioration index and residual oil amount data, which is data relating to the amount of residual cooking oil in the cooking utensil immediately before insertion and removal. From among the multiple post-insertion reference values ​​stored, select the post-insertion reference value corresponding to the acquired store information. Based on the acquired degradation index measurement values ​​and residual oil amount data, and the selected post-removal reference value, the amount of removal and insertion required is calculated. The calculated insertion / removal amount is output to the notification device as the result of the calculation of the deterioration information. A system for processing information on the deterioration of edible oil, characterized by the following features.

16. A method for processing the deterioration information of edible oil, comprising: an input terminal into which store information is input, which is information about a store that uses edible oil and includes deterioration rate information, which is information about the deterioration rate of the edible oil; a deterioration information processing device that stores a plurality of deterioration index-related pieces of information, which are information about the deterioration index of the edible oil and are linked to the store information, and processes deterioration information, which is information about the deterioration of the edible oil; and a notification device that notifies the information output from the deterioration information processing device, wherein The aforementioned degradation information processing device includes an information acquisition step of acquiring the store information output from the input terminal, The deterioration information processing device includes an information selection step in which it selects from among a plurality of deterioration indicator-related information stored therein the deterioration indicator-related information corresponding to the store information acquired in the information acquisition step, The degradation information processing device includes an information processing step which processes the degradation information based on the degradation index-related information selected in the information selection step, The degradation information processing device includes a processing result output step in which it outputs the processing result of the degradation information processed in the information processing step to the notification device, including A method for processing information about the deterioration of edible oil, characterized by the following:

17. A method for processing information about the deterioration of edible oil according to claim 16, A measuring device for measuring the deterioration index of the edible oil is further used. The aforementioned degradation indicator-related information includes: This includes data relating to the deterioration characteristics model of the edible oil showing the trend of the deterioration index, and data relating to deterioration standard values ​​indicating the criteria for the deterioration index. In the aforementioned information acquisition step, The degradation information processing device further acquires data relating to the measured values ​​of the degradation index measured by the measuring device, In the aforementioned information selection step, The degradation information processing device selects a degradation characteristic model corresponding to the store information acquired in the information acquisition step from among a plurality of degradation characteristic models stored, and selects a degradation reference value corresponding to the store information acquired in the information acquisition step from among a plurality of degradation reference values ​​stored, In the aforementioned information processing step, The degradation information processing device predicts the degradation information based on the measured value of the degradation index acquired in the information acquisition step, the degradation characteristic model and the degradation reference value selected in the information selection step, In the above processing result output step, The deterioration information processing device outputs the predicted result of the deterioration information predicted in the information processing step to the notification device. A method for processing information about the deterioration of edible oil, characterized by the following:

18. A method for processing information about the deterioration of edible oil according to claim 16, A measuring device for measuring the deterioration index of the edible oil is further used. The aforementioned degradation indicator-related information includes: This includes data relating to deterioration standard values ​​that indicate the criteria for the aforementioned deterioration indicators, In the aforementioned information acquisition step, The degradation information processing device further acquires data relating to the measured values ​​of the degradation index measured by the measuring device, In the aforementioned information selection step, The deterioration information processing device selects from among a plurality of deterioration reference values ​​stored that it corresponds to the store information acquired in the information acquisition step, In the aforementioned information processing step, The deterioration information processing device determines whether the edible oil has reached the deterioration standard value based on the measured value of the deterioration index acquired in the information acquisition step and the deterioration standard value selected in the information selection step. In the above processing result output step, The degradation information processing device outputs the result determined in the information processing step as the degradation information determination result to the notification device. A method for processing information about the deterioration of edible oil, characterized by the following:

19. A method for processing information about the deterioration of edible oil according to claim 16, The aforementioned degradation indicator-related information includes: The data includes reference values ​​for the deterioration index obtained by performing a procedure of removing and re-inserting a portion of the cooking oil from a cooking utensil used for cooking with the aforementioned cooking oil and replacing it with another cooking oil different from the aforementioned cooking oil, In the aforementioned information acquisition step, The deterioration information processing device further acquires data relating to the measured value of the deterioration index and residual oil amount data, which is data relating to the amount of residual cooking oil in the cooking utensil immediately before insertion and removal. In the aforementioned information selection step, The deterioration information processing device selects the post-insertion reference value corresponding to the acquired store information from among a plurality of post-insertion reference values ​​stored, In the aforementioned information processing step, The deterioration information processing device calculates the amount of oil to be removed based on the measured value of the deterioration index and the residual oil amount data acquired in the information acquisition step, and the reference value after removal selected in the information selection step. In the above processing result output step, The deterioration information processing device outputs the insertion / removal amount calculated in the information processing step to the notification device as the calculated deterioration information. A method for processing information about the deterioration of edible oil, characterized by the following:

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