U.S. patent application number 13/485863 was filed with the patent office on 2013-10-17 for transformation system for nutritional substances.
The applicant listed for this patent is Eugenio Minvielle. Invention is credited to Eugenio Minvielle.
Application Number | 20130269538 13/485863 |
Document ID | / |
Family ID | 49323825 |
Filed Date | 2013-10-17 |
United States Patent
Application |
20130269538 |
Kind Code |
A1 |
Minvielle; Eugenio |
October 17, 2013 |
TRANSFORMATION SYSTEM FOR NUTRITIONAL SUBSTANCES
Abstract
Disclosed herein is a transformation system for nutritional
substances. The transformation system obtains information regarding
the nutritional substance to be transformed, the desired
transformation, and the desired properties, including nutritional
content, of the transformed nutritional substance, and dynamically
controls the transformation in response to this information
optimize the organoleptic properties of the transformed nutritional
substance, while minimizing any detrimental changes to the
nutritional content.
Inventors: |
Minvielle; Eugenio; (Rye,
NY) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Minvielle; Eugenio |
Rye |
NY |
US |
|
|
Family ID: |
49323825 |
Appl. No.: |
13/485863 |
Filed: |
May 31, 2012 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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61624992 |
Apr 16, 2012 |
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61625002 |
Apr 16, 2012 |
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61625010 |
Apr 16, 2012 |
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Current U.S.
Class: |
99/325 ; 434/127;
99/486 |
Current CPC
Class: |
B65B 17/00 20130101;
G09B 19/0092 20130101; A23L 5/10 20160801; A23P 10/00 20160801 |
Class at
Publication: |
99/325 ; 99/486;
434/127 |
International
Class: |
A23P 1/00 20060101
A23P001/00; G09B 19/00 20060101 G09B019/00 |
Claims
1. A transformation system for nutritional substances comprising:
retriever for obtaining source information regarding a nutritional
substance to be transformed; transformer for transforming the
nutritional substance; and transmitter for transmitting the source
information after transformation.
2. A transformation system for nutritional substances comprising:
retriever for obtaining source information regarding a nutritional
substance to be transformed; transformer for transforming the
nutritional substance; sensor for obtaining transformation
information regarding the transformation; and transmitter for
transmitting the source information and transformation information
after transformation.
3. A transformation system for nutritional substances comprising:
retriever for obtaining source information regarding a nutritional
substance to be transformed; and transformer for adaptively
transforming the nutritional substance according to the source
information.
4. A transformation system for nutritional substances comprising:
retriever for obtaining source information regarding a nutritional
substance to be transformed; transformer for adaptively
transforming the nutritional substance according to the source
information; and transmitter for transmitting the source
information after transformation.
5. A transformation system for nutritional substances comprising:
retriever for obtaining source information regarding a nutritional
substance to be transformed; transformer for adaptively
transforming the nutritional substance according to the source
information; and transmitter for transmitting the source
information after transformation.
6. A transformation system for nutritional substances comprising:
retriever for obtaining source information regarding a nutritional
substance to be transformed; transformer for adaptively
transforming the nutritional substance according to the source
information; sensor for obtaining transformation information
regarding the transformation; and transmitter for transmitting the
transformation information and source information after
transformation.
7. A transformation system of claim 6 wherein said retriever
comprises: identifier associated with a particular nutritional
substance; information storage containing said source information
referenced to said identifier; and locator for retrieving said
source information for said particular nutritional substance from
said information storage.
8. A transformation system for nutritional substances according to
claim 6 wherein information relating to particular nutritional
substance comprises nutritional, organoleptic, and/or aesthetic
values.
9. A transformation system for nutritional substances according to
claim 7 wherein information storage comprises an electronic storage
device or system.
10. A transformation system for nutritional substances according to
claim 7 wherein information storage comprises a computer.
11. A transformation system for nutritional substances according to
claim 7 wherein information storage comprises a computer
database.
12. A transformation system for nutritional substances according to
claim 7 wherein such an identifier is a human readable label.
13. A transformation system for nutritional substances according to
claim 7 wherein such an identifier is a computer readable
label.
14. A transformation system for nutritional substances according to
claim 7 wherein such an identifier is a computer readable label
comprising a barcode label.
15. A transformation system for nutritional substances according to
claim 7 wherein such an identifier is a computer readable label
comprising a OR code label.
16. A transformation system for nutritional substances according to
claim 7 wherein such an identifier is a computer readable label
comprising a radio frequency label.
17. A transformation system for nutritional substances according to
claim 7 wherein such an identifier is a computer readable label
comprising an electronically readable label.
18. A transformation system for nutritional substances according to
claim 7 wherein such reader comprises an optical reader.
19. A transformation system for nutritional substances according to
claim 7 wherein such reader comprises a radio frequency reader.
20. A transformation system for nutritional substances according to
claim 7 wherein such reader comprises an electronic reader.
21. A transformation system for nutritional substances according to
claim 7 wherein such information locator comprises a computer.
22. A transformation system for nutritional substances according to
claim 7 wherein such information locator comprises a database.
23. A transformation system for nutritional substances according to
claim 6 wherein said transformer comprises a food processing
system.
24. A transformation system for nutritional substances according to
claim 6 wherein said transformer comprises an oven.
25. A transformation system for nutritional substances according to
claim 6 wherein said transformer comprises a microwave oven.
26. A transformation system for nutritional substances according to
claim 6 wherein said transformer comprises a fryer.
27. A transformation system for nutritional substances according to
claim 6 wherein said transformer comprises a steamer.
28. A transformation system for nutritional substances according to
claim 6 wherein said transformer comprises a computer controlled
food processing system.
29. A transformation system of claim 6, wherein said sensor
comprises a chemical sensor.
30. A transformation system of claim 6, wherein said sensor
comprises a biological sensor.
31. A transformation system of claim 6, wherein said sensor
comprises a electronic sensor.
32. A transformation system of claim 6, wherein said sensor
comprises a mechanical sensor.
33. A transformation system of claim 6, wherein said sensor
comprises a combination of chemical, biological, electrical, and/or
mechanical sensors.
34. A transformation system for nutritional substances comprising:
retriever for obtaining nutritional, organoleptic and/or aesthetic
information regarding a nutritional substance to be transformed;
transformer for adaptively transforming the nutritional substance
according to the nutritional, organoleptic and/or aesthetic
information so as to maintain, or minimize degradation of,
nutritional, organoleptic and/or aesthetic values of the
nutritional substance; sensor for obtaining transformation
nutritional, organoleptic and/or aesthetic information regarding
the transformation; and transmitter for transmitting the
transformation nutritional, organoleptic and/or aesthetic
information and nutritional, organoleptic and/or aesthetic
information after transformation.
35. A transformation system of claim 34 wherein said retriever
comprises: identifier associated with a particular nutritional
substance; information storage containing said nutritional,
organoleptic and/or aesthetic information referenced to said
identifier; and locator for retrieving said nutritional,
organoleptic and/or aesthetic information for said particular
nutritional substance from said information storage.
36. A transformation system for nutritional substances according to
claim 35 wherein information storage comprises an electronic
storage device or system.
37. A transformation system for nutritional substances according to
claim 35 wherein information storage comprises a computer.
38. A transformation system for nutritional substances according to
claim 35 wherein information storage comprises a computer
database.
39. A transformation system for nutritional substances according to
claim 35 wherein such an identifier is a human readable label.
40. A transformation system for nutritional substances according to
claim 35 wherein such an identifier is a computer readable
label.
41. A transformation system for nutritional substances according to
claim 35 wherein such an identifier is a computer readable label
comprising a barcode label.
42. A transformation system for nutritional substances according to
claim 35 wherein such an identifier is a computer readable label
comprising a OR code label.
43. A transformation system for nutritional substances according to
claim 35 wherein such an identifier is a computer readable label
comprising a radio frequency label.
44. A transformation system for nutritional substances according to
claim 35 wherein such an identifier is a computer readable label
comprising an electronically readable label.
45. A transformation system for nutritional substances according to
claim 35 wherein such reader comprises an optical reader.
46. A transformation system for nutritional substances according to
claim 35 wherein such reader comprises a radio frequency
reader.
47. A transformation system for nutritional substances according to
claim 35 wherein such reader comprises an electronic reader.
48. A transformation system for nutritional substances according to
claim 35 wherein such information locator comprises a computer.
49. A transformation system for nutritional substances according to
claim 35 wherein such information locator comprises a database.
50. A transformation system for nutritional substances according to
claim 34 wherein said transformer comprises a food processing
system.
51. A transformation system for nutritional substances according to
claim 34 wherein said transformer comprises an oven.
52. A transformation system for nutritional substances according to
claim 34 wherein said transformer comprises a microwave oven.
53. A transformation system for nutritional substances according to
claim 34 wherein said transformer comprises a fryer.
54. A transformation system for nutritional substances according to
claim 34 wherein said transformer comprises a steamer.
55. A transformation system for nutritional substances according to
claim 34 wherein said transformer comprises a computer controlled
food processing system.
56. A transformation system of claim 34, wherein said sensor
comprises a chemical sensor.
57. A transformation system of claim 34, wherein said sensor
comprises a biological sensor.
58. A transformation system of claim 34, wherein said sensor
comprises a electronic sensor.
59. A transformation system of claim 34, wherein said sensor
comprises a mechanical sensor.
60. A transformation system of claim 34, wherein said sensor
comprises a combination of chemical, biological, electrical, and/or
mechanical sensors.
61. A method of dynamically generating a nutritional table for a
nutritional substance comprising the steps of: ascertaining
nutritional information for a particular nutritional substance;
producing a nutritional table using the ascertained nutritional
information.
62. A method of dynamically generating a nutritional table of claim
61 wherein ascertaining nutritional information for a particular
nutritional substance is done by measurement of the nutritional
substance.
63. A method of dynamically generating a nutritional table of claim
61 wherein ascertaining nutritional information for a particular
nutritional substance is done by using information as the source of
the nutritional substance.
64. A method of dynamically generating a nutritional table of claim
61 wherein ascertaining nutritional information for a particular
nutritional substance is done by using information regarding the
transformation of the nutritional substance.
65. A method of dynamically generating a nutritional table of claim
61 wherein ascertaining nutritional information for a particular
nutritional substance is done by using a combination of measurement
of the nutritional substance, use of source information of the
nutritional substance and transformation information of the
nutritional substance.
Description
CROSS REFERENCE TO RELATED APPLICATIONS OR PRIORITY CLAIM
[0001] This application claims benefit under 35 U.S.C. 119(e) of
U.S. Provisional Patent Application Ser. No. 61/624,992 filed Apr.
16, 2012; U.S. Provisional Patent Application Ser. No. 61/625,002,
filed Apr. 16, 2012; and U.S. Provisional Patent Application,
61/625,010, filed Apr. 16, 2012, the contents of which are
incorporated herein by reference in their entirety.
FIELD OF THE INVENTION
[0002] The present inventions relate to transformation of
nutritional substances in conjunction with the transmission of
information regarding source and preservation information of the
nutritional substance.
BACKGROUND OF THE INVENTION
[0003] Nutritional substances are traditionally grown (plants),
raised (animals) or synthesized (synthetic compounds).
Additionally, nutritional substances can be found in a wild,
non-cultivated form, which can be caught or collected. While the
collectors and creators of nutritional substances generally obtain
and/or generate information about the source, history, caloric
content and/or nutritional content of their products, they
generally do not pass such information along to the users of their
products. One reason is the nutritional substance industries have
tended to act like "silo" industries. Each group in the food and
beverage industry: growers, packagers, processors, distributors,
retailers, and preparers work separately, and either shares no
information, or very little information, between themselves. There
is generally no consumer access to, and little traceability of,
information regarding the creation and/or origin, preservation,
processing, preparation, or consumption of nutritional substances.
It would be desirable for such information be available to the
consumers of nutritional substances, as well as all participants in
the food and beverage industry--the nutritional substance supply
system.
[0004] While the nutritional substance supply system has endeavored
over the last 50 years to increase the caloric content of
nutritional substances produced (which has help reduce starvation
in developing countries, but has led to obesity problems in
developed countries), maintaining, or increasing, the nutritional
content of nutritional substances has been a lower priority.
Caloric content refers to the energy in nutritional substances,
commonly measured in calories. The caloric content could be
represented as sugars and/or carbohydrates in the nutritional
substances. The nutritional content of foods and beverages, as used
herein, refers to the non-caloric content of these nutritional
substances which are beneficial to the organisms which consume
these nutritional substances. For example, the nutritional content
of a nutritional substance could include vitamins, minerals,
proteins, and other non-caloric components which are necessary, or
at least beneficial, to the organism consuming the nutritional
substances.
[0005] While there has recently been greater attention by consumer
organizations, health organizations and the public to the
nutritional content of foods and beverages, the food and beverage
industry has been slow in responding to this attention. One reason
for this may be that since the food and beverage industry operates
as silos of those who create nutritional substances, those who
preserve and transport nutritional substances, those who transform
nutritional substances, and those who finally prepare the
nutritional substances for consumption by the consumer, there has
been no coordination of management of nutritional content. While
each of these silo industries may be able to maintain or increase
the nutritional content of the foods and beverages they handle,
each silo industry has only limited information and control of the
nutritional substances they receive, and the nutritional substances
they pass along.
[0006] As consumers better understand their need for nutritional
substances with higher nutritional content, they will start
demanding that the food and beverage industry offer products which
include higher nutritional content, and/or at least information
regarding nutritional content of such products. In fact, consumers
are already willing to pay higher prices for higher nutritional
content. This can be seen at high-end grocery stores which offer
organic, minimally processed, fresh, non-adulterated nutritional
substances. Further, as societies and governments seek to improve
their constituents' health and lower healthcare costs, incentives
and/or mandates will be given to the food and beverage industry to
track, maintain, and/or increase the nutritional content of
nutritional substances they handle. There will be a need, not only
within each food and beverage industry silo to maintain or improve
the nutritional content of their products, but an industry-wide
solution to allow the management of nutritional content across the
entire cycle from creation to consumption. In order to manage the
nutritional content of nutritional substances across the entire
cycle from creation to consumption, the nutritional substance
industry will need to identify, track, measure, estimate, preserve,
transform, condition, and record nutritional content for
nutritional substances. Of particular importance is the
measurement, estimation, and tracking of changes to the nutritional
content of a nutritional substance from creation to consumption.
This information could be used, not only by the consumer in
selecting particular nutritional substances to consume, but could
be used by the other food and beverage industry silos, including
creation, preservation, transformation, and conditioning, to make
decisions on how to create, handle and process nutritional
substances. Additionally, those who sell nutritional substances to
consumers, such as restaurants and grocery stores, could market and
price nutritional substances with higher nutritional content, or
minimally degraded nutritional content.
[0007] For example, the grower of sweet corn generally only
provides basic information as the variety and grade of its corn to
the packager, who preserves and ships the corn to a producer for
use in a ready-to-eat dinner. The packager may only tell the
producer that the corn has been frozen as loose kernels of sweet
corn. The producer may only provide the consumer with rudimentary
instructions how to cook or reheat the ready-to-eat dinner in a
microwave oven, toaster oven or conventional oven, and only tell
the consumer that the dinner contains whole kernel corn among the
various items in the dinner. Finally, the consumer of the dinner
will likely keep her opinions on the quality of the dinner to
herself, unless it was an especially bad experience, where she
might contact the producer's customer support program to complain.
Very minimal, or no, information on the nutritional content of the
ready-to-eat dinner is passed along to the consumer. The consumer
knows essentially nothing about changes (generally degradation) to
the nutritional content of the sweet corn from creation,
processing, packaging, cooking, preservation, preparation by
consumer, and finally consumption by the consumer.
[0008] Consumers' needs are changing as consumers are demanding
healthier foods, such as "organic foods." Customers are also asking
for more information about the nutritional substances they consume,
such as specific characteristics' relating not only to nutritional
content, but to allergens or digestive intolerances. For example,
nutritional substances which contain lactose, gluten, nuts, dyes,
etc. need to be avoided by certain consumers. However, the producer
of the ready-to-eat dinner, in the prior example, has very little
information to share other than possibly the source of the elements
of the ready-to-eat dinner and its processing steps in preparing
the dinner. Generally, the producer of the ready-to-eat dinner does
not know the nutritional content and organoleptic state of the
product after it has been reheated or cooked by the consumer. For
example, the consumer may want to know what proportion of
organoleptic properties and/or nutritional content the corn in the
ready-to-eat dinner remain after cooking or reheating, and the
change in nutritional content (usually a degradation). There is a
need to preserve, measure, estimate, store and/or transmit such
nutritional content information throughout the nutritional
substance supply system.
[0009] The caloric and nutritional content information for a
prepared food that is provided to the consumer is often minimal.
For example, when sugar is listed in the ingredient list, the
consumer generally does receive any information about the source of
the sugar, which can come from a variety of plants, such as
sugarcane, beets, or corn, which will affect its nutritional
content. Conversely, some nutritional information that is provided
to consumers is so detailed, the consumer can do little with it.
For example, this this of ingredients is from a nutritional label
on a consumer product: Vitamins--A 355 IU 7%, E 0.8 mg 4%, K 0.5
mcg, 1%, Thiamin 0.6 mg 43%, Riboflavin 0.3 mg 20%, Niacin 6.0 mg
30%, B6 1.0 mg 52%, Foliate 31.5 mcg 8%, Pantothenic 7%; Minerals
Calcium 11.6 1%, Iron 4.5 mg 25%, 211 mg 53%, Phosphorus 349 mg
35%, Potassium 476 mg 14%, Sodium 58.1 mg 2%, Zinc 3.7 mg 24%,
Copper 0.5 mg 26%, Manganese 0.8 mg 40%, Selenium 25.7 mcg 37%;
Carbohydrate 123 g, Dietary fiber 12.1 g, Saturated fat 7.9 g,
Monosaturated Fat 2.1 g, Polysaturated Fat 3.6 g, Omega 3 fatty
acids 108 g, Omega 6 fatty acids 3481, Ash 2.0 g and Water 17.2 g.
(%=Daily Value). There is a need to provide information about
nutritional substances in a meaningful manner. Such information
needs to be presented in a manner that meets the specific needs of
a particular consumer. For example, consumers with a medical
condition, such as diabetes, would want to track specific
information regarding sugar and nutrients in the foods and
beverages they consume.
[0010] If fact, each silo in the food and beverage industry already
creates and tracks some information, including caloric and
nutritional information, about their product internally. For
example, the farmer who grew the corn knows the variety of the
seed, condition of the soil, the source of the water, the
fertilizers and pesticides used, and can measure the caloric and
nutritional content at creation. The packager of the corn knows
when it was picked, how it was transported to the packaging plant,
how the corn was preserved and packaged before being sent to the
ready-to-eat dinner producer, when it was delivered to the
producer, and what degradation to caloric and nutritional content
has occurred. The producer knows the source of each element of the
ready-to-eat dinner, how it was processed, including the recipe
followed, and how it was preserved and packaged for the consumer.
Not only does such a producer know what degradation to caloric and
nutritional occurred, the producer can modify its processing and
post-processing preservation to minimally affect nutritional
content. The preparation of the nutritional substance for
consumption can also degrade the nutritional content of nutritional
substances. Finally, the consumer knows how she prepared the
dinner, what condiments were added, and whether she did or did not
enjoy it.
[0011] If there was a mechanism to share this information, the
quality of the nutritional substances, including caloric and
nutritional content, could be preserved and improved. Consumers
could be better informed about nutritional substances they select
and consume, including the state of the nutritional substance
throughout its lifecycle from creation to consumption. The
efficiency and cost effectiveness of nutritional substances could
also be improved. Feedback within the entire chain from creator to
consumer could provide a closed-loop system that could improve
quality (taste, appearance, and caloric and nutritional content),
efficiency, value and profit. For example, in the milk supply
chain, at least 10% of the milk produced is wasted due to safety
margins included in product expiration dates. The use of more
accurate tracking information, measured quality (including
nutritional content) information, and historical environmental
information could substantially reduce such waste. Collecting,
preserving, measuring and/or tracking information about a
nutritional substance in the nutritional substance supply system,
would allow needed accountability. There would be nothing to
hide.
[0012] As consumers are demanding more information about what they
consume, they are asking for products that have higher nutritional
content and more closely match good nutritional requirements, and
would like nutritional products to actually meet their specific
nutritional requirements. While grocery stores, restaurants, and
all those who process and sell food and beverages may obtain some
information from current nutritional substance tracking systems,
such as labels, these current systems can provide only limited
information.
[0013] Traditional food processors take nutritional substances from
producers and transform them into nutritional substances for
consumption by consumers. While they have some knowledge of the
nutritional substances they purchase, and make such selections to
meet the needs of the consumers, they generally do not transmit
that information along to consumers, nor change the way they
transform the nutritional substances based on the history or
current condition of the nutritional substances they receive for
transformation.
[0014] An important issue in the creation, preservation,
transformation, conditioning, and consumption of nutritional
substances are the changes that occur in nutritional substances due
to a variety of internal and external factors. Because nutritional
substances are composed of biological, organic, and/or chemical
compounds, they are generally subject to degradation. This
degradation generally reduces the nutritional, organoleptic, and/or
aesthetic values of nutritional substances. While not always true,
nutritional substances are best consumed at their point of
creation. However, being able to consume nutritional substances at
the farm, at the slaughterhouse, at the fishery, or at the food
processing plant is at least inconvenient, if not impossible.
Currently, the food and beverage industry attempts to minimize the
loss of nutritional value (often through the use of additives or
preservatives), and/or attempts to hide this loss of nutritional
value from consumers.
[0015] Overall, the examples herein of some prior or related
systems and their associated limitations are intended to be
illustrative and not exclusive. Other limitations of existing or
prior systems will become apparent to those of skill in the art
upon reading the following Detailed Description.
OBJECTS OF THE INVENTION
[0016] It is an object of present invention that a transformer of
nutritional substance maintains creation and/or preservation
information for components of a transformed nutritional
substance.
[0017] It is an object of present invention that a transformer of
nutritional substance maintains creation and/or preservation
information for components of a transformed nutritional
substance.
[0018] It is another object of the present invention that a
transformer of nutritional substance maintains creation and/or
preservation information for components of a transformed
nutritional substance and additionally provides information
regarding the transformation.
[0019] It is an object of present invention that a transformer of
nutritional substance maintains creation and/or packaging
information for components of a transformed nutritional
substance.
[0020] It is another object of the present invention that a
transformer of nutritional substance maintains creation and/or
packaging information for components of a transformed nutritional
substance and additionally provides information regarding the
transformation.
[0021] It is a further object of the present invention to utilize
the source and packaging information to modify the transformation
of the nutritional substance to preserve nutritional value and/or
improve the quality of the transformed nutritional substance.
Additionally, such information can be used by an automated system
to automatically preserve nutritional value and/or improve the
quality of the transformed nutritional substance.
[0022] It is an object of the present invention to minimize and/or
track degradation of nutritional, organoleptic, and/or aesthetic
value of nutritional substances, and/or collect, store, and/or
transmit information regarding this degradation.
SUMMARY OF THE INVENTION
[0023] In an embodiment of the present invention, the transformer
of nutritional substances obtains and transmits source and/or
preservation information to users and/or consumers of the
transformed nutritional substance.
[0024] In an embodiment of the present invention, the transformer
of nutritional substances obtains and transmits source and/or
preservation information to users and/or consumers of the
transformed nutritional substance.
[0025] In another embodiment of the present invention, the
transformer of nutritional substances obtains and transmits source
and/or preservation information and information regarding the
transformation to users and/or consumers of the transformed
nutritional substance.
[0026] In an embodiment of the present invention, the transformer
of nutritional substances obtains and transmits source and/or
packaging information to users and/or consumers of the transformed
nutritional substance.
[0027] In another embodiment of the present invention, the
transformer of nutritional substances obtains and transmits source
and/or packaging information and information regarding the
transformation to users and/or consumers of the transformed
nutritional substance.
[0028] In a further embodiment of the present invention, the source
and/or packaging information is used by the transformer to modify
the transformation of the of nutritional substances obtains and
transmits source and/or packaging information to users and/or
consumers of the transformed nutritional substance so as to
preserve nutritional value and/or improve the quality of the
transformed nutritional substance.
[0029] In another embodiment of the present invention, the source
packaging information of the component nutritional substance to
automatically transform the nutritional substance so as to preserve
nutritional value and/or improve the quality of the transformed
nutritional substance.
[0030] The an embodiment of the present invention provides a system
for the creation, collection, storage, transmission, and/or
processing of information regarding nutritional substances so as to
improve, maintain, or minimize degradation of nutritional,
organoleptic, and/or aesthetic value of nutritional substances.
Additionally, the present invention provides such information for
use by the creators, preservers, transformers, conditioners, and
consumers of nutritional substances. The nutritional information
creation, preservation, and transmission system of the present
invention should allow the nutritional substance supply system to
improve its ability to minimize degradation of nutritional,
organoleptic and/or aesthetic value of the nutritional substance,
and/or inform the consumer about such degradation. While the
ultimate goal of the nutritional substance supply system is to
minimize degradation of nutritional, organoleptic and/or aesthetic
value, an interim goal should be providing consumers with
significant information regarding degradation of nutritional
substances consumers select and consume. Entities within the
nutritional substance supply system who provide such information
regarding nutritional substance degradation will be able to
differentiate their products from those who obscure and/or hide
such information. Additionally, such entities should be able to
charge a premium for products which either maintain their
nutritional, organoleptic, and/or aesthetic value, or supply more
complete information.
[0031] Other advantages and features will become apparent from the
following description and claims. It should be understood that the
description and specific examples are intended for purposes of
illustration only and not intended to limit the scope of the
present disclosure.
BRIEF DESCRIPTION OF THE DRAWINGS
[0032] The accompanying drawings, which are incorporated in and
constitute a part of this specification, exemplify the embodiments
of the present invention and, together with the description, serve
to explain and illustrate principles of the invention. The drawings
are intended to illustrate major features of the exemplary
embodiments in a diagrammatic manner. The drawings are not intended
to depict every feature of actual embodiments nor relative
dimensions of the depicted elements, and are not drawn to
scale.
[0033] FIG. 1 shows a schematic functional block diagram of a
nutritional substance supply relating to the present invention;
[0034] FIG. 2 shows a graph representing a value of a nutritional
substance which changes according to a change of condition for the
nutritional substance;
[0035] FIG. 3 shows a schematic functional block diagram of the
transformation module 400 according to the present invention;
[0036] FIG. 4 shows a schematic functional block diagram of the
transformation module 400 according to the present invention;
and
[0037] FIG. 5 shows a schematic functional block diagram of the
transformation module 400 according to the present invention.
[0038] In the drawings, the same reference numbers and any acronyms
identify elements or acts with the same or similar structure or
functionality for ease of understanding and convenience. To easily
identify the discussion of any particular element or act, the most
significant digit or digits in a reference number refer to the
Figure number in which that element is first introduced.
DETAILED DESCRIPTION OF THE INVENTION
[0039] Various examples of the invention will now be described. The
following description provides specific details for a thorough
understanding and enabling description of these examples. One
skilled in the relevant art will understand, however, that the
invention may be practiced without many of these details. Likewise,
one skilled in the relevant art will also understand that the
invention can include many other obvious features not described in
detail herein. Additionally, some well-known structures or
functions may not be shown or described in detail below, so as to
avoid unnecessarily obscuring the relevant description.
[0040] The terminology used below is to be interpreted in its
broadest reasonable manner, even though it is being used in
conjunction with a detailed description of certain specific
examples of the invention. Indeed, certain terms may even be
emphasized below; however, any terminology intended to be
interpreted in any restricted manner will be overtly and
specifically defined as such in this Detailed Description
section.
[0041] The following discussion provides a brief, general
description of a representative environment in which the invention
can be implemented. Although not required, aspects of the invention
may be described below in the general context of
computer-executable instructions, such as routines executed by a
general-purpose data processing device (e.g., a server computer or
a personal computer). Those skilled in the relevant art will
appreciate that the invention can be practiced with other
communications, data processing, or computer system configurations,
including: wireless devices, Internet appliances, hand-held devices
(including personal digital assistants (PDAs)), wearable computers,
all manner of cellular or mobile phones, multi-processor systems,
microprocessor-based or programmable consumer electronics, set-top
boxes, network PCs, mini-computers, mainframe computers, and the
like. Indeed, the terms "controller," "computer," "server," and the
like are used interchangeably herein, and may refer to any of the
above devices and systems.
[0042] While aspects of the invention, such as certain functions,
are described as being performed exclusively on a single device,
the invention can also be practiced in distributed environments
where functions or modules are shared among disparate processing
devices. The disparate processing devices are linked through a
communications network, such as a Local Area Network (LAN), Wide
Area Network (WAN), or the Internet. In a distributed computing
environment, program modules may be located in both local and
remote memory storage devices.
[0043] Aspects of the invention may be stored or distributed on
tangible computer-readable media, including magnetically or
optically readable computer discs, hard-wired or preprogrammed
chips (e.g., EEPROM semiconductor chips), nanotechnology memory,
biological memory, or other data storage media. Alternatively,
computer implemented instructions, data structures, screen
displays, and other data related to the invention may be
distributed over the Internet or over other networks (including
wireless networks), on a propagated signal on a propagation medium
(e.g., an electromagnetic wave(s), a sound wave, etc.) over a
period of time. In some implementations, the data may be provided
on any analog or digital network (packet switched, circuit
switched, or other scheme).
[0044] In some instances, the interconnection between modules is
the internet, allowing the modules (with, for example, WiFi
capability) to access web content offered through various web
servers. The network may be any type of cellular, IP-based or
converged telecommunications network, including but not limited to
Global System for Mobile Communications (GSM), Time Division
Multiple Access (TDMA), Code Division Multiple Access (CDMA),
Orthogonal Frequency Division Multiple Access (OFDM), General
Packet Radio Service (GPRS), Enhanced Data GSM Environment (EDGE),
Advanced Mobile Phone System (AMPS), Worldwide Interoperability for
Microwave Access (WiMAX), Universal Mobile Telecommunications
System (UMTS), Evolution-Data Optimized (EVDO), Long Term Evolution
(LTE), Ultra Mobile Broadband (UMB), Voice over Internet Protocol
(VoIP), Unlicensed Mobile Access (UMA), etc.
[0045] The modules in the systems can be understood to be
integrated in some instances and in particular embodiments, only
particular modules may be interconnected.
[0046] FIG. 1 shows the components of a nutritional substance
industry 10. It should be understood that this could be the food
and beverage and beverage ecosystem for human consumption, but
could also be the feed industry for animal consumption, such as the
pet food industry. A goal of the present invention for nutritional
substance industry 10 is to create, preserve, transform and trace
the qualitative, organoleptic and nutritional properties of
nutritional substances through their creation, preservation,
transformation, conditioning and consumption. While the nutritional
substance industry 10 can be composed of many companies or
businesses, it can also be integrated into combinations of business
serving many roles, or can be one business or even individual.
[0047] Module 200 is the creation module. This can be system,
organization, or individual which creates and/or originates
nutritional substances. Examples of this module include a farm
which grows produce. It can be a ranch which raises beef. It can be
an aquaculture far for growing shrimp. It could be a factory with
synthesizes nutritional compounds. It could be collector of wild
truffles. If could be a deep sea crab trawler.
[0048] Preservation module 300 is a preservation system for
preserving and protecting the nutritional substances created by
creation module 200. Once the nutritional substance has been
created, generally, it will need to be packaged in some manner for
its transition to other modules in the nutritional substances
industry 10. While preservation module 300 is shown in a particular
position in the nutritional substance industry 10, following the
creation module 200, it should be understood that the preservation
module 300 actual can be placed anywhere nutritional substances
need to be preserved during their transition from creation to
consumption.
[0049] Transformation module 400 is a nutritional substance
processing system, such as a manufacturer who processes raw
materials such as grains into breakfast cereals. Transformation
module 400 could also be a ready-to-eat dinner manufacturer who
receives the components for a ready-to-eat dinner from preservation
module 300 and prepares them into a frozen dinner. While
transformation module 400 is depicted as one module, it will be
understood that nutritional substances may be transformed by a
number of transformation modules 400 on their path to
consumption.
[0050] Conditioning module 500 is a consumer preparation system for
preparing the nutritional substance immediately before consumption
by the consumer. Conditioning module 500 can be a microwave oven, a
blender, a toaster, a convection oven, a cook, etc. It can also be
systems used by commercial establishments to prepare nutritional
substance for consumers such as a restaurant, an espresso maker,
pizza oven, and other devices located at businesses which provide
nutritional substances to consumers. Such nutritional substances
could be for consumption at the business or for the consumer to
take out from the business. Conditioning module 500 can also be a
combination of any of these devices used to prepare nutritional
substances for consumption by consumers.
[0051] Consumer module 600 collects information from the living
entity which consumes the nutritional substance which has passed
through the various modules from creation to consumption. The
consumer can be a human being, but could also be an animal, such as
pets, zoo animals and livestock, which are they themselves
nutritional substances for other consumption chains. Consumers
could also be plant life which consumes nutritional substances to
grow.
[0052] Information module 100 receives and transmits information
regarding a nutritional substance between each of the modules in
the nutritional substance industry 10 including, the creation
module 200, the preservation module 300, the transformation module
400, the conditioning module 500, and the consumer module 600. The
nutritional substance information module 100 can be an
interconnecting information transmission system which allows the
transmission of information between various modules. Information
module 100 contains a database where the information regarding the
nutritional substance resides. Information module 100 can be
connected to the other modules by a variety of communication
systems, such as paper, computer networks, the internet and
telecommunication systems, such as wireless telecommunication
systems.
[0053] FIG. 2 is a graph showing the function of how a value of a
nutritional substance varies over the change in a condition of the
nutritional substance. Plotted on the vertical axis of this graph
can be either the nutritional value, organoleptic value, or even
the aesthetic value of a nutritional substance. Plotted on the
horizontal axis can be the change in condition of nutritional
substance over a variable such as time, temperature, location,
and/or exposure to environmental conditions. This exposure to
environmental conditions can include exposure to air, including
oxygen, exposure to moisture, exposure to radiation such as heat or
sunlight, or exposure to materials such as packaging. The function
plotted as nutritional substance A could show the degradation of in
the nutritional value of milk over time. Any point on this curve
can be compared to another point to measure and/or describe the
change in nutritional value. The plot of the degradation in
nutritional value of nutritional substance B describes a
nutritional substance which starts out with a higher nutritional
value than nutritional substance A, but degrades over time more
quickly than nutritional substance A.
[0054] If, in this example, where nutritional substance A and
nutritional substance B are milk, this information regarding the
nutritional substance degradation profile of each milk could be
used by the consumer in the selection and/or consumption of the
milk. If the consumer has this information at time zero when
selecting a milk product for purchase, the consumer could consider
when the consumer plans to consume the milk, whether that is on one
occasion or multiple occasions. For example, if the consumer
planned to consume the milk prior to the point when the curve
represented by nutritional substance B crosses the curve
represented by nutritional substance A, then the consumer should
choose the milk represented by nutritional substance B because it
has a higher nutritional value until it crosses the curve
represented by nutritional substance A. However, if the consumer
expects to consume at least some of the milk at a point in time
after the time when the curve represented by nutritional substance
B crosses the curve represented by nutritional substance A, then
the consumer might choose to select the milk represented by the
nutritional substance A, even though milk represented by
nutritional substance A has a lower nutritional value than the milk
represented by nutritional substance B at an earlier time. This
change to a desired value in a nutritional substance over a change
in the nutritional substance described in FIG. 2 can be measured
and/or controlled throughout nutritional substance supply system 10
in FIG. 1.
[0055] In FIG. 1, Creation module 200 can dynamically encode
nutritional substances to enable the tracking of nutritional,
organoleptic, and/or aesthetic value of the nutritional substance.
This dynamic encoding can replace and/or complement existing
nutritional substance marking systems such as barcodes, labels,
and/or ink markings. This dynamic encoding can be used to make
nutritional substance information from creation module 200
available to information module 100 for use by preservation module
300, transformation module 400, conditioning module 500, and/or
consumption module 600, which includes the ultimate consumer of the
nutritional substance. One method of marking the nutritional
substance by creation module 200 (or actually any other module in
nutritional supply system 10) could include an electronic tagging
system, such as the tagging system manufactured by Kovio of San
Jose, Calif., USA. Such thin film chips can be used not only for
tracking nutritional substances, by can include components to
measure attributes of nutritional substances, and record and
transmit such information. Such information may be readable by a
reader including a satellite-based system. Such a satellite-based
nutritional substance information tracking system could comprise a
network of satellites with coverage of some or all the surface of
the earth, so as to allow information module 100 real time, near
real time updates about a particular nutritional substance.
[0056] Preservation module 300 includes packers and shippers of
nutritional substances. The tracking of nutritional, organoleptic,
and/or aesthetic values during the preservation period within
preservation module 300 allows for dynamic expiration dates for
nutritional substances. For example, expiration dates for dairy
products are currently based generally only on time using
assumptions regarding minimal conditions at which dairy products
are maintained. This extrapolated expiration date is based on a
worst-case scenario for when the product becomes unsafe to consume
during the preservation period. In reality, the degradation of
dairy products may be significantly less than this worst-case. If
preservation module 300 could measure or derive the actual
degradation information, the actual expiration date could be
significantly later in time. This would allow the nutritional
substance supply system to dispose of fewer products due to
expiration dates. This ability to dynamically generate expiration
dates for nutritional substances is of particular significance when
nutritional substances contain few or no preservatives. Such
products are highly valued throughout nutritional substance supply
system 10, including consumers who are willing to pay a premium for
nutritional substances with few or no preservatives.
[0057] By law, in many localities, food processors such as those in
transformation module 400 are required to provide nutritional
substance information regarding their products. Often, this
information takes the form of a nutritional table applied to the
packaging of the nutritional substance. Currently, the information
in this nutritional table is based on averages or minimums for
their typical product. Using the nutritional substance information
from information module 100 provided by creation module 200,
preservation module 300, and/or information from the transformation
of the nutritional substance by transformation module 400, the food
processor could include a nutritional table for the actual
nutritional substance being supplied. The information in such a
dynamically generated nutritional table could be used by
conditioning module 500 in the preparation of the nutritional
substance, and/or used by consumption module 600, so as to allow
the ultimate consumer the ability to select the most desirable
nutritional substance which meets their needs, and/or to track
information regarding nutritional substances consumed.
[0058] The change in nutritional, organoleptic, and/or aesthetic
value by conditioning module 500 is currently not tracked or
provided to the consumer. However, using information provided by
information module 100 from creation module 200, preservation
module 300, transformation module 400, and/or information measured
or generated by conditioning module 500, conditioning module 500
could provide consumer with the actual, and/or estimated change in
nutritional, organoleptic, and/or aesthetic values of the
nutritional substance. Such information regarding the change to
nutritional, organoleptic and/or aesthetic value of the nutritional
substance could be provided not only to the consumer, but could
also be provided to information module 100 for use by creation
module 200, preservation module 300, transformation module 400, so
as to track, and possibly improve nutritional substances throughout
the entire nutritional substance supply system 10.
[0059] The information regarding nutritional substances provided by
information module 100 to consumption module 600 can replace or
complement existing information sources such as recipe books, food
databases like www.epicurious.com, and Epicurious apps. Through the
use of specific information regarding a nutritional substance from
information module 100, consumers can use consumption module 600 to
select nutritional substances according to nutritional,
organoleptic, and/or aesthetic values. This will allow consumers to
make informed decisions regarding nutritional substance additives,
preservatives, genetic modifications, origins, traceability, and
other nutritional substance attributes. This information can be
provided by consumption module 600 through personal computers,
laptop computers, tablet computers, and/or smartphones. Software
running on these devices can include dedicated computer programs,
modules within general programs, and/or smartphone apps. An example
of such a smartphone app regarding nutritional substances is the
iOS ShopNoGMO from the Institute for Responsible Technology. This
iPhone app allows consumers access to information regarding
non-genetically modified organisms they may select. Additionally,
consumption module 600 may provide information for the consumer to
operate conditioning module 500 in such a manner as to preserve
nutritional, organoleptic, and/or aesthetic value.
[0060] Through the use of nutritional substance information
available from information module 100 nutritional substance supply
system 10 can track nutritional, organoleptic, and/or aesthetic
value. Using this information, nutritional substances traveling
through nutritional substance supply system 10 can be dynamically
valued and priced according to nutritional, organoleptic, and/or
aesthetic values. For example, nutritional substances with longer
expiration dates (longer shelf life) may be more highly valued than
nutritional substances with shorter expiration dates. Additionally,
nutritional substances with higher nutritional, organoleptic,
and/or aesthetic values may be more highly valued, not just by the
consumer, but also by each entity within nutritional substance
supply system 10. This is because each entity will want to start
with a nutritional substance with higher nutritional, organoleptic,
and/or aesthetic value before it performs its function and passes
the nutritional substance along to the next entity.
[0061] During the period of implementation of the present
inventions, there will be nutritional substances being marketed
which including the information, information-enabled nutritional
substances, and nutritional substances which are not information
enabled, dumb nutritional substances. Information-enabled
nutritional substances would be available in virtual internet
marketplaces, as well as traditional marketplaces. Because of
information provided by information-enabled nutritional substances,
entities within the nutritional substance supply system 10,
including consumers, would be able to review and select
information-enabled nutritional substances for purchase. It should
be expected that, initially, the information-enabled nutritional
substances would enjoy a higher market value and price than dumb
nutritional substances. However, as information-enabled nutritional
substances become more the norm, the cost savings from less waste
due to degradation of information-enabled nutritional substances
could lead to their price actually becoming less than dumb
nutritional substances.
[0062] For example, the producer of a ready-to-eat dinner would
prefer to use corn of a high nutritional, organoleptic, and/or
aesthetic value in the production of its product, the ready-to-eat
dinner, so as to produce a premium product of high nutritional,
organoleptic, and/or aesthetic value. Depending upon the levels of
the nutritional, organoleptic, and/or aesthetic values, the
ready-to-eat dinner producer may be able to charge a premium price
and/or differentiate its product from that of other producers. When
selecting the corn to be used in the ready-to-eat dinner, the
producer will seek corn of high nutritional, organoleptic, and/or
aesthetic value from preservation module 300 that meets its
requirements for nutritional, organoleptic, and/or aesthetic value.
The packager/shipper of preservation module 300 would also be able
to charge a premium for corn which has high nutritional,
organoleptic, and/or aesthetic values. And finally, the
packager/shipper of preservation module 300 will select corn of
high nutritional, organoleptic, and/or aesthetic value from the
grower of creation module 200, who will also be able to charge a
premium for corn of high nutritional, organoleptic, and/or
aesthetic values.
[0063] The nutritional, organoleptic, and/or aesthetic value for a
nutritional substance tracked through nutritional substance supply
system 10 through nutritional substance information from
information module 100 can be preferably measured information.
However, some or all such nutritional substance information may be
derived through measurements of environmental conditions of the
nutritional substance as it traveled through nutritional substance
supply system 10. Additionally, some or all of nutritional
substance information can be derived from data of other nutritional
substances which have traveled through nutritional substance supply
system 10. Finally, nutritional substance information can also be
derived from laboratory experiments performed on other nutritional
substances, which may approximate conditions and/or processes to
which the actual nutritional substance has been exposed.
[0064] For example, laboratory experiments can be performed on
bananas to determine effect on nutritional, organoleptic, and/or
aesthetic value for a variety of environmental conditions bananas
may be exposed to during packaging and shipment in preservation
module 300. Using this experimental data, tables and/or algorithms
could be developed which would predict the level of nutritional,
organoleptic, and/or aesthetic values for a particular banana based
upon information collected regarding the environmental conditions
to which the banana was exposed during its time in preservation
module 300. While the ultimate goal for nutritional substance
supply system 10 would be the actual measurement of nutritional,
organoleptic, and/or aesthetic values, use of derived nutritional,
organoleptic, and/or aesthetic value from experimental information
would allow more accurate tracking of nutritional, organoleptic,
and/or aesthetic values while technology and systems are put in
place to allow actual measurement.
[0065] FIG. 3 shows an embodiment of transformation module 400 of
the present invention. Transformation module 400 includes
transformer 410, which acts upon nutritional substance 420, and
information transmission module 430. When transformer 410 receives
a nutritional substance 420, information transmission module 430
also receives, or retrieves information about the particular
nutritional substance 420 that is to be transformed. This
information can include creation information, packaging
information, shipping information, and possibly previous
transformation information. After nutritional substance 420 has
been transformed by transformer 410, such information is passed
along with the transformed nutritional substance 420 by the
information transmission module 430.
[0066] For example, sweet corn that arrives for processing by
transformer 410 has information associated with it, including the
corn variety, where it was planted, when it was planted, when it
was picked, the soil it was grown in, the water used for
irrigation, and the fertilizers and pesticides that were used
during its growth. There may also be information on organoleptic
and nutritional attributes of the corn when it was preserved for
shipment. This information may be stored in the labeling of the
corn. However, it may be stored in a database maintained by the
grower, shipper, or the nutritional substances industry. Such
information could be accessed by means of telecommunications
systems, such as wireless telecommunication systems.
[0067] Additionally, the corn may have information associated with
it regarding how it was preserved for shipment from the farm to
transformation system 400. Such information may include historical
information on the environment exterior the container it was
shipped in, internal conditions of the container and actual
information about the corn during the shipment. Additionally, if
the preservation system acted upon such information in preserving
the corn, information about the preservation measures may also be
available. Such information may be stored in the preservation
system. However, it may be stored in a database maintained by the
grower, shipper, or the nutritional substances industry. Such
information could be accessed by means of telecommunications
systems, such as wireless telecommunication systems.
[0068] In the example where the nutritional substance 420 is corn,
transformer 410 removes the husk and the silk from the corn. It
then separates the kernels from the cob. Washes the kernels, washes
them, and cooks them. Finally, transformer 410 packages the cooked
corn in a can and labels the can. The label on the can, can contain
all the information provided to information transmission module
430. Preferably, this information is referenced by a code or tag
which identifies the information regarding the corn in the can that
is being transmitted by information transmission module 430.
[0069] In practice, information transmission module 430 would
receive the information regarding the nutritional substance 420
from a database that is being used to track the corn during its
journey from the farm to the consumer. When transformer 410
transforms nutritional substance 420, information transmission
module 430 retrieves the appropriate information from the database
and transmits it to another database. Alternatively, such
information would be transmitted back to the original database,
noting that the transformation had occurred. Preferably, the
information regarding the corm would simply be appended with the
information that the transformation had occurred.
[0070] If the nutritional substance 420 can no longer be tracked by
the reference information that accompanied the nutritional
substance from the creator, then new reference information may be
created. For example, if the corn is combined with lima beans in
the transformer 410, to make succotash, then the information for
each may be combined and assigned a new reference number.
Preferably, a new entry is created in the database, with references
to the information related to the corn and the information related
to the lima beans.
[0071] FIG. 4 shows an embodiment of transformation module 400 of
the present invention. Transformation module 400 includes
transformer 410, which acts upon nutritional substance 420, and
information transmission module 430. When transformer 410 receives
a nutritional substance 420, information transmission module 430
also receives, or retrieves information about the particular
nutritional substance 420 that is to be transformed. This
information can include creation information, packaging
information, shipping information, and possibly previous
transformation information. After nutritional substance 420 has
been transformed by transformer 410, such information is passed
along with the transformed nutritional substance 420 by the
information transmission module 430, along with specific
information relating to the transformation done by transformer
410.
[0072] For example, sweet corn that arrives for processing by
transformer 410 has information associated with it, including the
corn variety, where it was planted, when it was planted, when it
was picked, the soil it was grown in, the water used for
irrigation, and the fertilizers and pesticides that were used
during its growth. There may also be information on organoleptic
and nutritional attributes of the corn when it was preserved for
shipment. This information may be stored in the labeling of the
corn. However, it may be stored in a database maintained by the
grower, shipper, or the nutritional substances industry. Such
information could be accessed by means of telecommunications
systems, such as wireless telecommunication systems.
[0073] Additionally, the corn may have information associated with
it regarding how it was preserved for shipment from the farm to
transformation system 400. Such information may include historical
information on the environment exterior the container it was
shipped in, internal conditions of the container and actual
information about the corn during the shipment. Additionally, if
the preservation system acted upon such information in preserving
the corn, information about the preservation measures may also be
available. Such information may be stored in the preservation
system. However, it may be stored in a database maintained by the
grower, shipper, or the nutritional substances industry. Such
information could be accessed by means of telecommunications
systems, such as wireless telecommunication systems.
[0074] In the example where the nutritional substance 420 is corn,
transformer 410 removes the husk and the silk from the corn. It
then separates the kernels from the cob. Washes the kernels, washes
them, and cooks them. Finally, transformer 410 packages the cooked
corn in a can and labels the can.
[0075] During this transformation of the nutritional substance 420
by transformer 410, information about the transformation can be
captured by transformer 410 and sent to information transmission
module 430. This information can include how the transformation was
accomplished; including information on the transformer used, the
recipe implemented by transformer 410, and the settings for
transformer 410 when the transformation occurred. Additionally, any
information created during the transformation by transformer 410
can be sent to the information transmission module 430. This could
include measured information, such as the actual cooking
temperature, length of time of each of the steps. Additionally,
this information could include measured organoleptic and
nutritional information.
[0076] The label on the can, can contain all the information
provided to information transmission module 430. Preferably, this
information is referenced by a code or tag which identifies the
information regarding the corn in the can that is being transmitted
by information transmission module 430.
[0077] In practice, information transmission module 430 would
receive the information regarding the nutritional substance 420
from a database that is being used to track the corn during its
journey from the farm to the consumer. When transformer 410
transforms nutritional substance 420, information transmission
module 430 retrieves the appropriate information from the database,
appends it with the information from transformer 410 regarding the
transformation, and transmits it to another database.
Alternatively, such information would be transmitted back to the
original database, including the transformation information.
Preferably, the information regarding the corm would simply be
appended with the information from transformer 410 about the
transformation.
[0078] If the nutritional substance 420 can no longer be tracked by
the reference information that accompanied the nutritional
substance from the creator, then new reference information may be
created. For example, if the corn is combined with lima beans in
the transformer 410, to make succotash, then the information for
each may be combined and assigned a new reference number.
Preferably, a new entry is created in the database, with references
to the information related to the corn and the information related
to the lima beans.
[0079] FIG. 5 shows an embodiment of transformation module 400 of
the present invention. Transformation module 400 includes
transformer 410, which acts upon nutritional substance 420, and
information transmission module 430. When transformer 410 receives
a nutritional substance 420, information transmission module 430
also receives, or retrieves information about the particular
nutritional substance 420 that is to be transformed. This
information can include creation information, packaging
information, shipping information, and possibly previous
transformation information. This information is used by transformer
410 to dynamically modify the transformation. After nutritional
substance 420 has been transformed by transformer 410, such
information is passed along with the transformed nutritional
substance 420 by the information transmission module 430, along
with specific information relating to the transformation done by
transformer 410.
[0080] For example, sweet corn that arrives for processing by
transformer 410 has information associated with it, including the
corn variety, where it was planted, when it was planted, when it
was picked, the soil it was grown in, the water used for
irrigation, and the fertilizers and pesticides that were used
during its growth. There may also be information on organoleptic
and nutritional attributes of the corn when it was preserved for
shipment. This information may be stored in the labeling of the
corn. However, it may be stored in a database maintained by the
grower, shipper, or the nutritional substances industry. Such
information could be accessed by means of telecommunications
systems, such as wireless telecommunication systems.
[0081] Additionally, the corn may have information associated with
it regarding how it was preserved for shipment from the farm to
transformation system 400. Such information may include historical
information on the environment exterior the container it was
shipped in, internal conditions of the container and actual
information about the corn during the shipment. Additionally, if
the preservation system acted upon such information in preserving
the corn, information about the preservation measures may also be
available. Such information may be stored in the preservation
system. However, it may be stored in a database maintained by the
grower, shipper, or the nutritional substances industry. Such
information could be accessed by means of telecommunications
systems, such as wireless telecommunication systems.
[0082] Any, or all, of this information can be provided to
transformer 410. Transformer 410 can dynamically modify its
transformation of nutritional substance 420 in response to such
information to preserver or improve the organoleptic and/or
nutritional properties of nutritional substance 420.
[0083] In the example where the nutritional substance 420 is corn,
transformer 410 removes the husk and the silk from the corn. It
then separates the kernels from the cob. Washes the kernels, washes
them, and cooks them. In response to the information provided by
information transmission module 430, transformer can adjust the
cooking temperature and time. For example, if transformer 410
receives information that indicates that the corn is low in certain
desirable nutrients, if might lower the cooking temperature and
time to preserve those nutrients. However, if transformer 410
receives information that indicates that the corn is high tough
starches, if might raise the cooking temperature and time to soften
the corn. Finally, transformer 410 packages the cooked corn in a
can and labels the can.
[0084] Additionally, transformer 410 can modify its transformation
of the nutritional substance in response to measured attributes of
the particular nutritional substance 420 being transformed. For
example, transformer 410 can measure the color of the corn to be
processed, and in response make adjustment to the transformation to
preserver or enhance the color the transformed corn.
[0085] During this transformation of the nutritional substance 420
by transformer 410, information about the transformation can be
captured by transformer 410 and sent to information transmission
module 430. This information can include how the transformation was
accomplished; including information on any dynamic transformation
modifications, the recipe implemented by transformer 410, and the
settings for transformer 410 when the transformation occurred.
Additionally, any information created during the transformation by
transformer 410 can be sent to the information transmission module
430. This could include measured information, such as the actual
cooking temperature, length of time of each of the steps.
Additionally, this information could include measured organoleptic
and nutritional information.
[0086] The label on the packaging can contain all the information
provided to information transmission module 430. Preferably, this
information is referenced by a code or tag which identifies the
information regarding the corn in the can that is being transmitted
by information transmission module 430.
[0087] In practice, information transmission module 430 would
receive the information regarding the nutritional substance 420
from a database that is being used to track the corn during its
journey from the farm to the consumer. When transformer 410
transforms nutritional substance 420, information transmission
module 430 retrieves the appropriate information from the database,
appends it with the information from transformer 410 regarding the
transformation, and transmits it to another database.
Alternatively, such information would be transmitted back to the
original database, including the transformation information.
Preferably, the information regarding the corm would simply be
appended with the information from transformer 410 about the
transformation.
[0088] If the nutritional substance 420 can no longer be tracked by
the reference information that accompanied the nutritional
substance from the creator, then new reference information may be
created. For example, if the corn is combined with lima beans in
the transformer 410, to make succotash, then the information for
each may be combined and assigned a new reference number.
Preferably, a new entry is created in the database, with references
to the information related to the corn and the information related
to the lima beans.
[0089] It will be understood that subsets of the embodiment
described herein can operate to achieve the goals stated herein. In
one embodiment, nutritional substance sensor 380, internal sensor
370, external sensor 360, information storage module 330,
controller 350, reader 340, and parts of container 310 are each
electrical or electromechanical devices which perform each of the
indicated functions. However, it is possible for some or all of
these functions to be done using chemical and/or organic compounds.
For example, a specifically designed plastic wrap for bananas can
sense the exterior conditions of the package, the interior
conditions of the package, and control gas flow through its surface
so as to preserve and ripen the bananas.
[0090] Unless the context clearly requires otherwise, throughout
the description and the claims, the words "comprise," "comprising,"
and the like are to be construed in an inclusive sense (i.e., to
say, in the sense of "including, but not limited to"), as opposed
to an exclusive or exhaustive sense. As used herein, the terms
"connected," "coupled," or any variant thereof means any connection
or coupling, either direct or indirect, between two or more
elements. Such a coupling or connection between the elements can be
physical, logical, or a combination thereof. Additionally, the
words "herein," "above," "below," and words of similar import, when
used in this application, refer to this application as a whole and
not to any particular portions of this application. Where the
context permits, words in the above Detailed Description using the
singular or plural number may also include the plural or singular
number respectively. The word "or," in reference to a list of two
or more items, covers all of the following interpretations of the
word: any of the items in the list, all of the items in the list,
and any combination of the items in the list.
[0091] The above Detailed Description of examples of the invention
is not intended to be exhaustive or to limit the invention to the
precise form disclosed above. While specific examples for the
invention are described above for illustrative purposes, various
equivalent modifications are possible within the scope of the
invention, as those skilled in the relevant art will recognize
While processes or blocks are presented in a given order in this
application, alternative implementations may perform routines
having steps performed in a different order, or employ systems
having blocks in a different order. Some processes or blocks may be
deleted, moved, added, subdivided, combined, and/or modified to
provide alternative or sub-combinations. Also, while processes or
blocks are at times shown as being performed in series, these
processes or blocks may instead be performed or implemented in
parallel, or may be performed at different times. Further any
specific numbers noted herein are only examples. It is understood
that alternative implementations may employ differing values or
ranges.
[0092] The various illustrations and teachings provided herein can
also be applied to systems other than the system described above.
The elements and acts of the various examples described above can
be combined to provide further implementations of the
invention.
[0093] Any patents and applications and other references noted
above, including any that may be listed in accompanying filing
papers, are incorporated herein by reference. Aspects of the
invention can be modified, if necessary, to employ the systems,
functions, and concepts included in such references to provide
further implementations of the invention.
[0094] These and other changes can be made to the invention in
light of the above Detailed Description. While the above
description describes certain examples of the invention, and
describes the best mode contemplated, no matter how detailed the
above appears in text, the invention can be practiced in many ways.
Details of the system may vary considerably in its specific
implementation, while still being encompassed by the invention
disclosed herein. As noted above, particular terminology used when
describing certain features or aspects of the invention should not
be taken to imply that the terminology is being redefined herein to
be restricted to any specific characteristics, features, or aspects
of the invention with which that terminology is associated. In
general, the terms used in the following claims should not be
construed to limit the invention to the specific examples disclosed
in the specification, unless the above Detailed Description section
explicitly defines such terms. Accordingly, the actual scope of the
invention encompasses not only the disclosed examples, but also all
equivalent ways of practicing or implementing the invention under
the claims.
[0095] While certain aspects of the invention are presented below
in certain claim forms, the applicant contemplates the various
aspects of the invention in any number of claim forms. For example,
while only one aspect of the invention is recited as a
means-plus-function claim under U.S.C. .sctn.112, sixth paragraph,
other aspects may likewise be embodied as a means-plus-function
claim, or in other forms, such as being embodied in a
computer-readable medium. Any claims intended to be treated under
35 U.S.C. .sctn.112, 6 will begin with the words "means for."
Accordingly, the applicant reserves the right to add additional
claims after filing the application to pursue such additional claim
forms for other aspects of the invention.
* * * * *
References