Information Processing Device for Distinct Sake Pairing Profiles
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Solution Overview
Problem
Existing technologies only present a single taste or aroma compatibility for foods and beverages, failing to account for the diverse flavor profiles of different brands or types, limiting user experience and compatibility suggestions.
Innovation Solution
An information processing device and method that presents a group of expressions related to the taste or aroma of a food/beverage, recommending compatible food/beverage options by highlighting distinguishable expressions, considering user preferences and timing of consumption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If only one taste or aroma of sake is presented, then the compatibility with a dish is clearly indicated, but the diverse flavor profiles of different brands or types are not captured
Solution Approach 1:
The patent segments the taste profile of sake into multiple distinct taste components (e.g., refreshing, full, cool, warm, fresh, young, sweet, fruity). Instead of presenting a single taste description, the system divides the overall taste into several segmentable taste elements, each with its own compatibility characteristics. This allows the system to capture diverse flavor profiles while maintaining clear compatibility indications for each taste segment.
Solution Approach 2:
The patent changes the parameter representation from a single taste descriptor to multiple taste parameters. Each sake product is characterized by a set of taste parameters with different weights or intensities, allowing the system to differentiate between various brands and types based on their unique taste parameter combinations. This parameter transformation enables both precise compatibility assessment and diverse flavor profile representation.
2Adaptability or versatility
If multiple expressions related to taste or aroma are presented, then diverse flavor profiles are captured, but the information becomes more complex and harder to process
Solution Approach 1:
The patent extracts and highlights only the compatible taste expressions from the multiple taste parameters when presenting information to the user. Instead of displaying all taste parameters simultaneously, the system identifies and extracts the specific taste expressions that are compatible with the selected dish, reducing information complexity while maintaining comprehensive flavor profile representation.
Solution Approach 2:
The patent performs preliminary processing of taste compatibility information by pre-calculating and storing compatibility relationships between taste parameters and dish types. This preliminary action allows the system to quickly retrieve and present only the relevant compatible expressions without requiring complex real-time processing, thereby reducing operational complexity while maintaining comprehensive flavor analysis.
3Quantity of substance
If compatibility information is presented without considering timing, then all compatible options are shown, but the real-time dining context is not utilized
Solution Approach 1:
The patent incorporates feedback mechanisms that monitor the timing of dish ordering and sake consumption. The system receives feedback about when dishes are ordered or provided and adjusts its recommendations accordingly, presenting compatible sake expressions at the appropriate moment in the dining flow. This feedback loop enables context-aware recommendations that consider the real-time dining situation.
Solution Approach 2:
The patent makes the compatibility information presentation dynamic by adjusting it based on timing conditions. The system transitions from static compatibility lists to dynamic, time-sensitive recommendations that adapt to the current dining stage. This dynamic approach allows the system to present the right compatibility information at the right time, improving ease of operation while maintaining comprehensive option coverage.
Data Source
AI summary
A first presenting unit presents a user with a group of expressions pertaining to the flavor or aroma of a first food or drink. A second presenting unit presents the user with a second food or drink as a candidate food or drink to be consumed by the user together with the first food or drink presented by the first presenting unit. The first food or drink is, for example, a drink containing alcohol, and here, is sake. The second food or drink is a food, for example, and here, is a variety of dishes. A third presenting unit presents the user with at least one expression pertaining to the flavor or aroma of the second food or drink presented by the second presenting unit from among the group of expressions presented by the first presenting unit, wherein the at least one expression can be differentiated from the other expressions.