Cooking support method, cooking support device, and recording medium

Abstract

In a cooking support method capable of appropriately providing cooking support, a first image related to a first cooking process is displayed on an output device (20), wherein the first cooking process is a process of performing a cooking operation using a cutting board body (11) (step Sc1), and while the first image is displayed, a load applied to the cutting board body (11) is obtained at a first time resolution (step Sc2), and the first image displayed on the output device (20) is switched to a second image related to a second cooking process, wherein the second cooking process is a process of performing a cooking operation different from the first cooking process using the cutting board body (11) (step Sc3), and when the first image is switched to the second image, the time resolution used for obtaining the load is switched from the first time resolution to the second time resolution (step Sc4), and while the second image is displayed, the load applied to the cutting board body (11) is obtained at the second time resolution (step Sc5).

Description

Technical Field

[0001] The present disclosure relates to a method, a device, a recording medium, and the like for supporting cooking. Background Art

[0002] In the past, a food processor including a weighing device has been proposed (for example, see Patent Document 1). The food processor includes: a food processing container, a food weighing bowl, and a weighing sensor. The food processing container is used to hold processed food. The weighing sensor is used to measure the weight of the food weighing bowl containing food. When weighing food, the food weighing bowl is placed on the food processing container, and when cooking food, the food weighing bowl covers the food processing container. In this way, the cooked food can be easily weighed. That is, the food processor provides a cooking support method that is convenient for users.

[0003] (Prior art literature)

[0004] (Patent Document)

[0005] Patent Document 1: Japanese Patent No. 5814935

[0006] However, the food processor of Patent Document 1 described above has a problem in that it is difficult to appropriately support cooking. Summary of the invention

[0007] Therefore, the present disclosure provides a cooking support method capable of appropriately supporting cooking.

[0008] A cooking support method according to one embodiment of the present disclosure is performed by a computer. In the cooking support method, a first image related to a first cooking process is displayed on an output device, the first cooking process is a process of using a cutting board body to perform a cooking operation, and while the first image is displayed, a load applied to the cutting board body is obtained at a first time resolution. The first image displayed on the output device is switched to a second image related to a second cooking process, the second cooking process is a process of using the cutting board body to perform a cooking operation different from the first cooking process. When the first image is switched to the second image, the time resolution used for obtaining the load is switched from the first time resolution to a second time resolution different from the first time resolution, and while the second image is displayed, the load applied to the cutting board body is obtained at the second time resolution.

[0009] In addition, these general or specific forms may be implemented by a system, method, integrated circuit, computer program, or a computer-readable CD-ROM or other recording medium, or by any combination of a system, method, integrated circuit, computer program, and recording medium. Furthermore, the recording medium may be a non-transitory recording medium.

[0010] The cooking support method disclosed herein can appropriately support cooking.

[0011] Further advantages and effects of one form of the present disclosure can be clearly seen from the specification and the drawings. Although the advantages and / or effects involved are provided by the features described in several embodiments, the specification and the drawings, not all of them need to be provided in order to obtain one or more of the same features. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 The appearance of the cooking support system in the first embodiment is shown.

[0013] Figure 2A This is a block diagram showing an example of the configuration of the cooking support system in the first embodiment.

[0014] Figure 2B This is a block diagram showing another example of the configuration of the cooking support system in the first embodiment.

[0015] Figure 2C This is a block diagram showing still another example of the configuration of the cooking support system in the first embodiment.

[0016] Figure 3 The appearance of the cooking support device in the first embodiment is shown.

[0017] Figure 4 The load and its differential value when cutting food are shown.

[0018] Figure 5 The change in load and the maximum load when cutting food are shown.

[0019] Figure 6 An example of derivation of the hardness of food in the first embodiment is shown.

[0020] Figure 7 An example of derivation of the thickness of food in the first embodiment is shown.

[0021] Figure 8 An example of an image obtained by the second sensor in the first embodiment is shown.

[0022] Fig. 9The change in load and degree of doneness when cutting food is shown.

[0023] Fig.10 An example of an image displayed by the output device in Embodiment 1 is shown.

[0024] Fig.11 1 is a sequence diagram showing the processing operation of the cooking support system in the first embodiment.

[0025] Fig.12 This is a flowchart showing the processing operation of the control unit in the first embodiment.

[0026] Fig.13A An example of cooking data stored in the memory according to the first embodiment is shown.

[0027] Fig. 13B An example of the changed and added data stored in the memory in the first embodiment is shown.

[0028] Fig.14 An example of changing the temperature pattern in the first embodiment is shown.

[0029] Fig.15 The diagram shows a conceptual combination of the cooking data and the change and addition data for the dish "curry" in the first embodiment.

[0030] Fig.16 This is a flowchart showing the processing operation of the control unit in the first embodiment to change the content of the cooking process.

[0031] Fig.17 An example of the timing of screen transition and origin reset of the output device in the second embodiment is shown.

[0032] Fig.18 An example of screen transitions and processing content transitions of the output device when making the dish "fried chicken" in the second embodiment is shown.

[0033] Fig.19 Another example of the transition of the screen and the transition of the processing content of the output device when making the dish "fried chicken" in the second embodiment is shown.

[0034] Fig. 20 Another example of the transition of the screen and the transition of the processing content of the output device when making the dish "fried chicken" in the second embodiment is shown.

[0035] Fig.21 An example of screen transitions and processing content transitions of an output device when cooking is performed by performing a plurality of operations of cutting ingredients in the second embodiment.

[0036] Fig. 22 Another example of the transition of the screen of the output device and the transition of the processing content when cooking is performed by performing the operation of cutting ingredients multiple times in the second embodiment is shown.

[0037] Fig.23 Another example of the transition of the screen of the output device and the transition of the processing content when cooking is performed by performing the operation of cutting ingredients multiple times in the second embodiment is shown.

[0038] Fig.24A This is a flowchart showing the processing operation of the control unit in the second embodiment.

[0039] Fig. 24B This is a flowchart showing the processing operation of the control unit in the second embodiment.

[0040] Fig.25 This is a flowchart showing the processing operation of the control unit in the second embodiment to perform the origin return.

[0041] Fig.26 The graph shows changes in the load applied to the cutting board when cutting hard food, when cutting soft food, and when weighing food.

[0042] Fig. 27 This is a diagram comparing the load range, load resolution, and time resolution of each measurement method in the third embodiment.

[0043] Fig.28 The figure shows the change in load when cutting hard food measured by the measurement method for the first cutting in the third embodiment.

[0044] Fig.29 The change of the load of, for example, water measured by the measurement method for weighing in the third embodiment is shown.

[0045] Fig.30 This is a flowchart showing the processing operation performed when the measurement method of the control unit in the third embodiment is switched.

[0046] Fig.31 An example of screen transition and process content transition of the output device in the third embodiment is shown.

[0047] Fig.32 Another example of screen transition and process content transition of the output device in the third embodiment is shown.

[0048] Fig.33 Another example of screen transition and process content transition of the output device in the third embodiment is shown.

[0049] Fig.34A This is a flowchart showing the processing operation of the control unit in the third embodiment.

[0050] Fig.34B This is a flowchart showing the processing operation of the control unit in the third embodiment.

[0051] Fig.35 This is a flowchart showing the processing operation when the control unit in the third embodiment switches the measurement method. DETAILED DESCRIPTION

[0052] A cooking support method according to one embodiment of the present disclosure is performed by a computer. In the cooking support method, a first image related to a first cooking process is displayed on an output device, the first cooking process is a process of using a cutting board body to perform a cooking operation, and while the first image is displayed, a load applied to the cutting board body is obtained at a first time resolution. The first image displayed on the output device is switched to a second image related to a second cooking process, the second cooking process is a process of using the cutting board body to perform a cooking operation different from the first cooking process. When the first image is switched to the second image, the time resolution used for obtaining the load is switched from the first time resolution to a second time resolution different from the first time resolution, and while the second image is displayed, the load applied to the cutting board body is obtained at the second time resolution. For example, when the first cooking step involves cutting ingredients on the cutting board body and the second cooking step involves weighing seasonings on the cutting board body, the first time resolution may be shorter than the second time resolution.

[0053] According to this, when the user of the output device performs the cooking work of the first cooking process according to the first image outputted from the output device, the load applied to the cutting board body can be obtained according to the cooking work. Therefore, the result of the cooking work in the first cooking process can be determined according to the load. And, when the user performs the cooking work of the second cooking process according to the second image after the first image is switched to the second image, the load applied to the cutting board body can be obtained according to the cooking work. Therefore, even in the second cooking process, the result of the cooking work can be determined according to the above-mentioned load. Moreover, when the first cooking process is executed, the load is obtained at the first time resolution, and when the second cooking process is executed, the load is obtained at the second time resolution. Therefore, in the first cooking process, the change of the load can be obtained at the time resolution suitable for the cooking work in the first cooking process, and the result of the cooking work in the first cooking process can be appropriately determined. Similarly, in the second cooking process, the change of the load can be obtained at the time resolution suitable for the cooking work in the second cooking process, and the result of the cooking work in the second cooking process can be appropriately determined. Furthermore, since the time resolution used when acquiring the load is switched at the timing of image switching, the cooking work of each cooking step urged by each image before and after the switching can be performed by the user with high accuracy, and the time resolution can be switched appropriately between these cooking works. Therefore, cooking support can be performed appropriately.

[0054] Furthermore, when the load is obtained while the first image is displayed, the load is obtained using a first load range, and when the first image is switched to the second image, the first load range is further switched to a second load range different from the first load range, and when the load is obtained while the second image is displayed, the load is obtained using the second load range. For example, when the first cooking step is to cut ingredients on the cutting board body, and the second cooking step is to weigh seasonings on the cutting board body, the first load range is larger than the second load range.

[0055] According to this, when the first cooking process is executed, the load is obtained using the first load range, and when the second cooking process is executed, the load is obtained using the second load range. Therefore, in the first cooking process, the load can be obtained in the load range suitable for the cooking work in the first cooking process, and the result of the cooking work in the first cooking process can be appropriately determined. Similarly, in the second cooking process, the load can be obtained in the load range suitable for the cooking work in the second cooking process, and the result of the cooking work in the second cooking process can be appropriately determined.

[0056] Furthermore, when the load is obtained while the first image is displayed, the load is obtained at a first load resolution, and when the first image is switched to the second image, the first load resolution is further switched to a second load resolution different from the first load resolution, and when the load is obtained while the second image is displayed, the load is obtained at the second load resolution. For example, when the first cooking step is to cut the ingredients on the cutting board body, and the second cooking step is to weigh the seasoning on the cutting board body, the first load resolution is greater than the second load resolution.

[0057] According to this, when the first cooking process is executed, the load is obtained at the first load resolution, and when the second cooking process is executed, the load is obtained at the second load resolution. Therefore, in the first cooking process, the change in load can be obtained at the load resolution suitable for the cooking work in the first cooking process, and the result of the cooking work in the first cooking process can be appropriately determined. Similarly, in the second cooking process, the change in load can be obtained at the load resolution suitable for the cooking work in the second cooking process, and the result of the cooking work in the second cooking process can be appropriately determined.

[0058] It may also be that when the load is obtained during the period when the first image is displayed, the output value output from the sensor according to the load is averaged in the first time to obtain the load expressed at the first load resolution, and when the first image is switched to the second image, the first time is further switched to a second time different from the first time, and when the load is obtained during the period when the second image is displayed, the output value output from the sensor according to the load is averaged in the second time to obtain the load expressed at a second load resolution different from the first load resolution.

[0059] Accordingly, by switching the first time to the second time as the time used in the moving average, the load resolution can be switched. For example, if the second time is longer than the first time, the stability of the obtained load can be improved. That is, the load resolution can be improved. In addition, either the first time or the second time can be 1, and the moving average can be performed in the other time.

[0060] Furthermore, it is also possible that, in the first cooking step, a cooking operation of cutting a first ingredient on the cutting board body is performed, and in the second cooking step, a cooking operation of cutting a second ingredient different from the first ingredient in at least one of hardness and size is performed on the cutting board body. In this case, during the period when the first image is displayed, and when the change in the load obtained satisfies the first condition, the cutting of the first ingredient is detected, and when the first image is switched to the second image, the first condition is further switched to a second condition different from the first condition, and during the period when the second image is displayed, and when the change in the load obtained satisfies the second condition, the cutting of the second ingredient is detected. For example, it is also possible that the first condition and the second condition refer to the conditions that the period during which the time differential value of the load is positive is longer than the first threshold value, and after the load becomes larger than the second threshold value, it becomes smaller than the second threshold value, and in the first condition and the second condition, at least one of the first threshold value and the second threshold value is different from each other.

[0061] According to this, when the first cooking process is executed, the cutting of the first ingredient is detected under the first condition, and when the second cooking process is executed, the cutting of the second ingredient is detected under the second condition. Therefore, in the first cooking process, the cutting of the ingredient can be detected under the condition suitable for the ingredient in the first cooking process, and the result of the cooking work in the first cooking process can be appropriately determined. Similarly, in the second cooking process, the cutting of the ingredient can be detected under the condition suitable for the ingredient in the second cooking process, and the result of the cooking work in the second cooking process can be appropriately determined.

[0062] The embodiments will be described in detail below with reference to the drawings.

[0063] In addition, the embodiments to be described below are all general or specific examples. The values, shapes, materials, components, configuration positions of components, connection methods, steps, and order of steps shown in the following embodiments are all examples, and their purpose is not to limit the present disclosure. Moreover, the components of the following embodiments that are not recorded in the independent technical solutions showing the highest concept are described as arbitrary components.

[0064] Furthermore, each figure is a schematic diagram, not a rigorous illustration. Furthermore, in each figure, the same symbols are assigned to the same components. Furthermore, in the following embodiments, expressions such as "approximately the same" are adopted. For example, "approximately the same" means both completely the same and substantially the same, that is, it can include, for example, an error of a few percent. Furthermore, within the scope of the effects that can be achieved by the present disclosure, "approximately the same" means the same. The same applies to other expressions that use "approximately".

[0065] (Implementation Method 1)

[0066] Figure 1 The external appearance of the cooking support system in this embodiment is shown.

[0067] In addition, in the present disclosure, the vertical direction is referred to as the Z-axis direction or the up-down direction, a direction in a plane perpendicular to the vertical direction is referred to as the Y-axis direction or the depth direction, and the direction perpendicular to the Y-axis direction in the vertical plane is referred to as the X-axis direction, the left-right direction, or the lateral direction. Furthermore, in the present disclosure, the positive side of the Z-axis direction is the upward direction or the top, and the negative side of the Z-axis direction is the downward direction or the bottom. Furthermore, in the present disclosure, the positive side of the Y-axis direction is the far side or the inside, and the negative side of the Y-axis direction is the front side or the front side. Furthermore, in the present disclosure, the positive side of the X-axis direction is the right side or the right, and the negative side of the X-axis direction is the left side or the left. Furthermore, the numerical values ​​such as load and time in this embodiment are all examples, and the same applies to other numerical values.

[0068] The cooking support system 100 in this embodiment is as follows Figure 1 As shown, a cooking support device 10 and an output device 20 are provided, for example, in a system kitchen.

[0069] The cooking support device 10 is used as a cutting board placed on a stove in a system kitchen, for example. In addition, the cooking support device 10 may be incorporated into the stove or may be configured independently of the stove.

[0070] The output device 20 is placed on a cooking stove in the system kitchen, for example, and outputs at least one of images and sounds related to cooking. For example, the output device 20 is a display such as a liquid crystal display, a plasma display, or an organic EL (Electro-Luminescence) display. The output device 20 may also include a speaker. In addition, the output device 20, like the cooking support device 10, may be assembled to the cooking stove or may be independently constructed from the cooking stove. For example, the output device 20 may be in an electronic device such as a microwave oven or a refrigerator.

[0071] Furthermore, the cooking support system 100 may include a second sensor 30 configured as a camera, for example. The second sensor 30 may capture an image of the cooking support device 10 from above the cooking support device 10 and output the captured image to the cooking support device 10 .

[0072] Figure 2A This is a block diagram showing an example of the configuration of the cooking support system 100 in the present embodiment.

[0073] The cooking support device 10 includes a cutting board body 11, a control unit 12, a first sensor 13, and a memory 14. In addition, the cooking support system 100 may include the second sensor 30 instead of the first sensor 13.

[0074] The objects placed on the chopping board body 11 may be at least one of ingredients, seasonings, and cooking utensils used in cooking. The ingredients may be white radish, carrots, onions, or meat. The seasonings may be water, milk, soy sauce, mirin, salt, or sugar. The cooking utensils may be containers such as pots, measuring cups, or bowls, or other utensils.

[0075] The first sensor 13 is, for example, a pressure sensor, and continuously outputs a pressure signal to the control unit 12 . The pressure signal is a signal indicating a numerical value such as a voltage value that changes in accordance with a load applied to the anvil body 11 .

[0076] The memory 14 stores cooking data for each dish, for example, and the cooking data shows information related to each of at least one cooking process for making the dish. That is, the cooking data is a recipe for each dish. In addition, the cooking data is prompt information for the cooking work in the cooking process for each of the at least one cooking process, including images and sounds output from the output device 20. The memory 14 is a RAM (Read Access Memory), a ROM (Random Only Memory), or a semiconductor memory, etc. In addition, such a memory 14 can be volatile or non-volatile.

[0077] The control unit 12 is, for example, a CPU (Central Processing Unit) or a processor, and controls at least one of the first sensor 13, the memory 14, the output device 20, and the second sensor 30. The control unit 12 in this embodiment reads the cooking data stored in the memory 14, and outputs the prompt information of at least one cooking process indicated by the cooking data from the output device 20 in sequence. The user of the cooking support system 100 performs the work in the cooking process indicated by the prompt information according to the prompt information output from the output device 20, that is, performs the cooking work.

[0078] Figure 2B It is a block diagram showing another example of the configuration of the cooking support system 100 in the present embodiment.

[0079] exist Figure 2A In the example shown, the cooking support device 10 includes a control unit 12 and a memory 14, but Figure 2B In the example shown, the control unit 12 and the memory 14 may be included in the output device 20. In this case, the cooking support device 10 includes a processing unit 15 that processes the pressure signal output from the first sensor 13 and outputs the pressure signal to the output device 20.

[0080] Figure 2C It is a block diagram showing still another example of the configuration of the cooking support system 100 in the present embodiment.

[0081] Cooking support system 100 Figure 2C As shown, for example, a cloud server 200 connected to the cooking support device 10, the output device 20, and the second sensor 30 via a communication network such as the Internet may be provided. Figure 2C In this case, the cooking support device 10, the output device 20, and the second sensor 30 are provided with a communication interface for communicating with the cloud server 200. Figure 2C In the illustrated example, the cloud server 200 may include the control unit 12 and the memory 14 instead of the cooking support device 10 .

[0082] In this way, the control unit 12 and the memory 14 can be provided by the cooking support device 10, or by the output device 20, or by other external devices. The other external device can be the cloud server 200. In addition, the control unit 12 can be composed of multiple CPUs or processors, and the memory 14 can be composed of multiple memories. In this case, the multiple processors can be provided by different devices or the above-mentioned external devices, and can function as the control unit 12 through communication with each other. Similarly, the multiple memories can also be provided by different devices or the above-mentioned external devices. In addition, the control unit 12 can also realize the functions in this embodiment by executing, for example, a computer program stored in the memory 14. In addition, when the memory 14 is provided by a device other than the cloud server 200, the above-mentioned cooking data, the change and addition data described later, and the above-mentioned computer program, etc. can be downloaded from the cloud server 200 and stored in the memory 14.

[0083] Figure 3 The appearance of the cooking support device 10 in this embodiment is shown. Specifically, Figure 3 (a) shows the upper surface of the cooking support device 10, Figure 3 (b) shows a side view of the cooking support device 10 .

[0084] For example Figure 3 As shown in (b) of FIG. 1 , the cutting board body 11 of the cooking support device 10 includes a first plate 11a and a second plate 11b facing each other in the Z-axis direction. The first plate 11a and the second plate 11b are each substantially rectangular and have substantially the same size.

[0085] The first sensor 13 is, for example, four pressure sensors 13a, which are arranged in a manner of being sandwiched between the first plate 11a and the second plate 11b. Furthermore, the four pressure sensors 13a are respectively arranged at the four corners of the anvil body 11. Each of the four pressure sensors 13a detects the pressure received from the anvil body 11, and outputs a signal showing a voltage value corresponding to the detected pressure as a pressure signal to the control unit 12.

[0086] In addition, the control unit 12 and the memory 14 may be arranged in the space between the first plate 11 a and the second plate 11 b , or may be arranged in other positions.

[0087] Such a cooking support device 10 is placed in a manner that the second plate 11b contacts the stove. For example, food is placed on the surface of the first plate 11a on the positive side in the Z-axis direction, that is, on the upper surface, and the food is cut with a knife or the like. Also, for example, a container such as a pot, a measuring cup, or a bowl is placed on the upper surface of the first plate 11a, and water or seasonings such as spices are put into the container to make soup (Japanese soup stock) or the like.

[0088] Therefore, each of the four pressure sensors 13a of the first sensor 13 detects the pressure received from the upper surface of the first plate 11a, that is, detects the pressure from the cutting board body 11 when cooking is performed on the cutting board body 11. Then, each of the four pressure sensors 13a outputs a pressure signal indicating the detection result, that is, the sensing result, to the control unit 12.

[0089] The control unit 12 receives pressure signals from the four pressure sensors 13a. That is, the control unit 12 obtains the pressure applied to the cutting board body 11 from each of the four pressure sensors 13a. The control unit 12 derives the load applied to the cutting board body 11 based on the pressure. For example, the control unit 12 accumulates the voltage value indicated by the pressure signal of each of the four pressure sensors 13a, multiplies the accumulated voltage value by the proportional coefficient, and further adds a constant to calculate its load. Through this load, the weight or hardness of the food placed on the first plate 11a, or the weight of the seasoning placed in the container placed on it, etc. can be obtained. In addition, through the change of this load, it is possible to sense that the food is cut, and through the change of the center of gravity of the load, the thickness of the cut food can be derived. In addition, through the change of the load, the degree of ease of cooking of the cut food can be derived. That is, the control unit 12 obtains at least one of the number of times the first food is cut and the state of the first food after cutting.

[0090] In the present disclosure, the cut food, the cut food, and the cut food are the parts of the other end of the food separated from one end by cutting the food. And the thickness of the cut food is the thickness in the direction perpendicular to the Z-axis direction, and when the food is cut in the YZ plane, it is the thickness in the X-axis direction.

[0091] The control unit 12 in this embodiment changes the content of the subsequent cooking process according to the weight, hardness, thickness, etc. derived as described above as a result of the cooking work. That is, the control unit 12 in this embodiment causes the information of the first cooking process of cutting the first ingredient to be output from the output device 20. Therefore, in the first cooking process, the control unit 12 obtains at least one of the pressure applied to the cutting board body 11 when cutting the first ingredient on the cutting board body 11, the number of times the first ingredient is cut, and the state of the first ingredient after cutting. For example, the state of the first ingredient after cutting can be the above-mentioned weight, hardness, thickness, etc. The control unit 12 uses information based on at least one of the above-mentioned pressure, number of times of cutting, and the state of the first ingredient after cutting to change the content of the second cooking process to be performed after the first cooking process. Therefore, the control unit 12 causes the information of the changed second cooking process to be output from the output device 20. For example, the information of the first cooking process and the information of the second cooking process are both the above-mentioned prompt information. In this way, since the content of the second cooking process, which is the subsequent cooking process, is changed and the information of the second cooking process is output, cooking support can be appropriately performed as will be described later.

[0092] [Ingredient cutting detection]

[0093] Figure 4An example of how the load and its differential value change when cutting food is shown. Figure 4 The horizontal axis of the line graph represents time [s], and the vertical axis represents load f [gf] and the differential value df [gf / s] of the load f.

[0094] like Figure 4 As shown in FIG. 1 , when cutting food placed on the cutting board body 11, the load f applied to the cutting board body 11 changes with time. Moreover, the differential value df obtained by differentiating the load f with time also changes with time. Figure 4 In the line graph shown, the load f when food is placed on the cutting board body 11 and the knife does not contact the food is 0 gf.

[0095] The control unit 12 detects the cutting of the food according to the change of the load. Specifically, the control unit 12 determines the duration of the differential value df greater than 0, that is, the duration t1 during which the force is continuously applied to the chopping board body 11, and determines whether the duration t1 is longer than the threshold value th. Furthermore, the control unit 12 determines whether the load f within the duration t1 exceeds the threshold value fh. Furthermore, the control unit 12 determines whether the load f exceeding the threshold value fh decreases to less than the threshold value fh after the duration t1 has passed.

[0096] Thus, when the time t1 is longer than the threshold value th, and the load f exceeds the threshold value fh within the time t1, and when the load f decreases to less than the threshold value fh after the time t1 has passed, the control unit 12 detects the cutting of the food placed on the cutting board body 11. That is, the control unit 12 detects the cutting of the food when the change in the load f satisfies the cutting condition. The cutting condition is that f<fh is satisfied after t1>th and f>fh are satisfied.

[0097] Furthermore, when the cooking support system 100 includes the second sensor 30, the control unit 12 may detect the cutting of the food material based on the image captured by the second sensor 30. Furthermore, the control unit 12 may obtain the number of times the first food material is cut based on the detection result, or may obtain the state of the first food material after cutting. In this case, the state of the first food material after cutting obtained may be, for example, the thickness of the first food material after cutting.

[0098] [Derivation of the hardness of food ingredients]

[0099] Figure 5 The load change and maximum load when cutting food are shown. Figure 5 The horizontal axis of the line graph represents time [s], and the vertical axis represents load f [gf].

[0100] like Figure 5As shown, when cutting food placed on the cutting board body 11, the load f applied to the cutting board body 11 changes with the passage of time.

[0101] like Figure 4 As shown, when the control unit 12 detects the cutting of the food, it determines the maximum value of the load f in the cutting detection interval, that is, the maximum load fmax. The cutting detection interval includes the period of time t1 mentioned above, and can be an interval from this period to when the load f becomes 0. The control unit 12 derives the hardness of the food according to the maximum load fmax and the type of food.

[0102] Figure 6 An example of derivation of the hardness of food is shown.

[0103] For example, the memory 14 stores Figure 6 The standard data shown. The standard data shows the standard maximum load of each type of food for each of a plurality of types of food.

[0104] The control unit 12 reads out the standard maximum load corresponding to the type of food placed on the cutting board body 11 from the standard data stored in the memory 14. Then, the control unit 12 uses Figure 5 The maximum load fmax determined as shown and the read standard maximum load are used to calculate the hardness index of the food placed on the cutting board body 11. The hardness index shows a larger value when the food is harder, and shows a smaller value when the food is softer.

[0105] As a specific example, when the ingredient "carrot" is cut in the cooking process shown in the cooking data, the control unit 12 reads the standard maximum load "100gf" corresponding to the ingredient "carrot" from the standard data. Then, the control unit 12 calculates the hardness index "1.2" of the ingredient "carrot" by dividing the determined maximum load fmax=120gf by the standard maximum load "100gf". In this case, the control unit 12 determines that the hardness of the ingredient "carrot" is within the allowable range. In addition, the control unit 12 can also use the hardness of the ingredient as the hardness index, and can also use the hardness level classified by the hardness index.

[0106] In this way, the control unit 12 in this embodiment estimates the first hardness of the first food material after cutting based on the pressure. That is, it derives the first hardness. Then, the control unit 12 uses the first hardness of the first food material as information based on the pressure to change the content of the second cooking process.

[0107] Moreover, although the cutting of food materials is used as an example for explanation here, the hardness of food materials can also be derived by applying pressure to food materials without cutting the food materials. That is, by applying pressure to the cutting board body 11, the same hardness as when the food materials are cut can be derived. As an example of applying pressure to food materials without cutting the food materials, it can be the work of beating meat to soften the meat, the work of stretching dough, the work of stirring flour, or the work of kneading dough. The work of applying pressure to food materials is the same as the cutting of food materials, and the control unit 12 can detect it according to the pressure applied to the cutting board body 11. For example, by beating the food materials placed on the cutting board body 11, the pressure applied to the food materials is also applied to the cutting board body 11, and the control unit 12 can detect the work of beating the food materials according to the pressure applied to the cutting board body 11. Moreover, when stretching the dough, the dough collides with the cutting board body 11, so that the pressure is applied to the cutting board body 11, and the control unit 12 can detect the work of stretching the dough by the pressure applied to the cutting board body 11. Furthermore, by performing the operations of stirring flour or kneading dough on the cutting board body 11 , the pressure applied to the food is also applied to the cutting board body 11 . Therefore, the control unit 12 can detect these operations through the pressure applied to the cutting board body 11 .

[0108] Therefore, the control unit 12 in the present embodiment causes the information of the first cooking process of cutting the first ingredient or applying pressure to the first ingredient to be output from the output device 20. Thus, in the first cooking process, when the first ingredient is cut on the cutting board body 11 or when pressure is applied to the first ingredient on the cutting board body 11, the control unit 12 can obtain at least one of the following: the pressure applied to the cutting board body 11, the number of times the first ingredient is cut, and at least one of the state of the first ingredient after cutting. The control unit 12 uses information based on at least one of the above-mentioned pressure, the number of times the first ingredient is cut, and the state of the first ingredient after cutting to change the content of the second cooking process to be performed after the first cooking process. Thus, the control unit 12 causes the information of the changed second cooking process to be output from the output device 20.

[0109] [Derivation of thickness in the direction perpendicular to the Z-axis direction]

[0110] Figure 7 An example of the derivation of the thickness of food is shown. Figure 7 The diagram shows a state where food 1 placed on cutting board body 11 is viewed from the positive side in the Z-axis direction.

[0111] For example Figure 7As shown in (a), the user fixes the food 1 placed on the chopping board body 11 and moves the knife in the X-axis direction to cut the food 1 multiple times. Each of the multiple cutting lines a1 generated by the cutting extends in the Y-axis direction and is arranged along the X-axis direction. In addition, the distance between adjacent cutting lines a1 is equivalent to the thickness of the cut food 1 in the X-axis direction.

[0112] At this time, the control unit 12 determines the center of gravity of the load on the cutting board body 11 according to the value shown by the pressure signal of each of the four pressure sensors 13a each time the food 1 is cut. The center of gravity varies depending on the position where the food 1 is cut, that is, the position of the cutting line a1. Therefore, the control unit 12 derives the thickness of the cut food 1 according to the movement of the center of gravity of the load.

[0113] Or Figure 7 As shown in (b), the user does not move the handheld kitchen knife in the X-axis direction, but moves the food 1 placed on the cutting board body 11 in the X-axis direction to cut the food 1 multiple times. In this case, the moving distance of the food 1 in the X-axis direction for cutting is equivalent to the thickness of the cut food 1 in the X-axis direction.

[0114] At this time, the control unit 12 determines the center of gravity of the load on the cutting board body 11 based on the value shown by the pressure signal of each of the four pressure sensors 13a every time the food 1 is moved. Therefore, the control unit 12 derives the thickness of the cut food 1 based on the movement amount of the center of gravity of the load.

[0115] Figure 8 An example of an image obtained by the second sensor 30 is shown.

[0116] When the cooking support system 100 includes the second sensor 30 , the control unit 12 can deduce the thickness of the food based on the image captured by the second sensor 30 .

[0117] For example, the control unit 12 obtains the second sensor 30 Figure 8The image P1 shown in (a) of FIG. 1 is a diagram of an image P1. The control unit 12 detects the food 1 and the kitchen knife a2 placed on the chopping board body 11 reflected in the image P1 by performing image processing on the image P1. Specifically, as image processing, the control unit 12 performs edge detection on the image P1, for example, by pattern matching, to determine whether the outline of the kitchen knife a2 is included in at least one outline represented by the detected edge. When the control unit 12 determines that the outline of the kitchen knife a2 is included, it can detect that the kitchen knife a2 is reflected in the image P1. Moreover, when there are outlines of other objects around the outline of the kitchen knife a2, the control unit 12 detects the object as the food 1 reflected in the image P1. Accordingly, the control unit 12 detects the cutting of the food 1 based on the image P1.

[0118] Next, the control unit 12 obtains the Figure 8 The control unit 12 detects the thickness of the cut food 1 in the X-axis direction shown in (b) of the image P2 by performing image processing on the image P2. Specifically, as image processing, the control unit 12 performs edge detection on the image P2, and derives the width of the outline of the cut food 1 in the X-axis direction represented by the detected edge as the thickness of the cut food 1 in the X-axis direction.

[0119] In the above example, although edge detection is used as the image processing performed by the control unit 12, other image processing may be used as long as it can detect the cut of the food 1 and deduce the thickness of the cut food 1. In addition, the control unit 12 may also use machine learning such as deep learning to detect the cut and deduce the thickness.

[0120] Furthermore, when the food is cut in the cooking process indicated by the cooking data, the control unit 12 reads the standard length of the food from the memory 14 and divides the standard length by the number of cuts to derive the thickness of the cut food.

[0121] In addition, the control unit 12 may also estimate the length of the food. For example, when the food is cut in the cooking process indicated by the cooking data, the control unit 12 reads the standard length and standard weight of the food from the memory 14. Then, the control unit 12 calculates the ratio of the weight of the food based on the pressure signal value of the first sensor 13 to the standard weight, and multiplies the ratio by the standard length to estimate the length of the food. Therefore, the control unit 12 can deduce the thickness of the cut food by dividing the estimated length of the food by the number of cuts.

[0122] In this case, the control unit 12 in this embodiment estimates the first thickness of the first ingredient after cutting based on the number of cutting times. That is, the first thickness is derived. Then, the control unit 12 uses the first thickness of the first ingredient as information based on the number of cutting times to change the content of the second cooking process. Accordingly, in the cooking process of cutting the first ingredient, even if the thickness of the first ingredient after cutting is much different from the assumed thickness, the influence on the cooking of the dish can be reduced in the subsequent second cooking process.

[0123] [Derivation of ease of maturation]

[0124] Fig. 9 The load changes and the ease of cooking when cutting the food are shown. Fig. 9 The horizontal axis of the line graph represents time [s], and the vertical axis represents load f [gf].

[0125] like Fig. 9 As shown, when cutting food placed on the cutting board body 11, the load f on the cutting board body 11 changes with the passage of time.

[0126] The control unit 12 is as follows Figure 4 As shown in the figure, when the cutting of food is detected, the integral value obtained by time integration of the load f in the cutting detection interval is calculated as the degree of cookedness of the cut food. This integral value is equivalent to Fig. 9 The area of ​​the shaded area shown in . And, this integral value is equivalent to the product of the hardness of the food and the thickness in the Z-axis direction.

[0127] In addition, the control unit 12 can calculate the degree of ease of cooking based on the standard data using the same method as the hardness described above. For example, the standard data related to the degree of ease of cooking is stored in the memory 14. Specifically, the standard data shows, for each of a plurality of types of food, a standard value for an integral value obtained by time-integrating the load f in the cutting detection interval of the type of food.

[0128] The control unit 12 reads out a standard value corresponding to the type of food placed on the cutting board body 11 from the standard data stored in the memory 14, that is, reads out a standard value for the integral value obtained by time-integrating the load f in the cut-off detection interval. Then, the control unit 12 uses the integral value obtained by time-integrating the load f in the cut-off detection interval and the standard value for the integral value to calculate an index related to the ease of cooking of the food placed on the cutting board body 11. The index related to the ease of cooking shows a larger value when the food is easier to cook, and shows a smaller value when the food is less easy to cook.

[0129] [Image displayed by the output device 20]

[0130] Fig.10 An example of an image displayed by the output device 20 in this embodiment is shown.

[0131] For example, when making the dish "stewed pork belly with white radish", the cooking data of this dish includes a cooking step k of cutting the white radish and a cooking step (k+1) of making juice.

[0132] The control unit 12 reads the cooking data of this dish from the memory 14, such as Fig.10 As shown in (a), an image related to the cooking process k included in the cooking data is displayed by the output device 20. The image related to the cooking process k includes, for example, a message for urging the user to perform the cooking task of "cutting the white radish into half". Therefore, the user who sees the image follows the message and uses a kitchen knife to perform the cooking task of cutting the white radish placed on the cutting board body 11 into half.

[0133] At this time, the control unit 12 detects the cutting of the white radish. Fig.10 As shown in (b), the control unit 12 causes the output device 20 to display other images related to the cooking process k. The other images related to the cooking process k include, for example, a message for urging the user to perform the cooking task of "cut the radish cut in half into halves again." Moreover, the progress of the cooking process k can also be shown in the other images related to the cooking process k. For example, the cooking process k includes a first auxiliary process of cutting the radish in half and a second auxiliary process of cutting the radish cut in half into halves again. In this case, the control unit 12 determines that the first auxiliary process of the first auxiliary process and the second auxiliary process has been completed by detecting the cutting of the radish. Therefore, the control unit 12 causes the output device 20 to display a progress bar or a progress indicator indicating that the first auxiliary process in the cooking process k has been completed.

[0134] Next, the user who has seen the other images related to the cooking process k follows the message and uses a kitchen knife to cut the radish that has been cut into half and placed on the cutting board body 11 into half again. At this time, the control unit 12 detects the cutting of the radish and determines that the second auxiliary process is completed, that is, the cooking process k is completed.

[0135] In this way, Fig.10As shown in (c), the control unit 12 displays the cooking process after the cooking process k on the output device 20 according to the above cooking data, that is, displays an image related to the cooking process (k+1) of making juice. The image related to the cooking process (k+1) includes, for example, a message for urging the user to perform the cooking task of "put 200g of water in the pot". Therefore, the user who sees the image puts the pot on the cutting board body 11 according to the message and puts water as a seasoning into the pot.

[0136] At this time, the control unit 12 deduces the weight of the water. In this way, the control unit 12 displays a progress circle or a progress indicator of the weight of the water actually put in for 200 g of water on the output device 20 .

[0137] Here, the control unit 12 in this embodiment changes the content of the cooking step (k+1) after the cooking step k, for example, according to the result of the cooking work in the cooking step k. The result of the cooking work in the cooking step k is, for example, the number of times the white radish is cut, the weight, hardness, or thickness of the cut white radish.

[0138] The image displayed on the output device 20 of the present embodiment may be an image written in JavaScript (registered trademark) on HTML, an image based on an image file specified on HTML, or another image.

[0139] In addition Fig.10 In the example shown, the control unit 12 causes the output device 20 to display an image including a message such as "Cut the radish in half", but information derived or calculated as a result of the cooking work may also be displayed on the output device 20. Fig.10 As shown in (a) of FIG. 1 , the control unit 12 causes an image including a message such as “Cut the white radish into half” to be displayed. Then, the user who sees the image uses a kitchen knife to perform a cooking task of cutting the white radish placed on the cutting board body 11 into half according to the message. At this time, the control unit 12 can calculate the weight, hardness, or thickness of the cut white radish derived as a result of the cooking task, and display the weight, hardness, or thickness of the cut white radish in the image. Fig.10 Before the image shown in (b) is displayed, the output device 20 is displayed. For example, the control unit 12 may be used as the hardness of the cut white radish. Figure 6 The hardness index shown is displayed at the bottom of the screen of the output device 20. As a specific example of the hardness index, the control unit 12 can display a message such as "The hardness of the white radish is 1.2". In addition, the control unit 12 can also display the hardness index instead of the hardness index. Figure 6 The hardness level shown is displayed on the output device 20 , and the hardness index and the hardness level may be displayed on the output device 20 .

[0140] [Processing flow]

[0141] Fig.11 2 is a sequence diagram showing the processing operation of the cooking support system 100 .

[0142] The cooking support system 100 sequentially supports each of cooking steps 1 to N (N is an integer equal to or greater than 2) indicated by cooking data.

[0143] Specifically, first, the cooking support system 100 performs the processes of steps S101 , S102 , and S105 to S107 to support the cooking process 1 .

[0144] (Step S101)

[0145] For example, control unit 12 instructs output device 20 to display image 1 associated with cooking process 1 of cooking data stored in memory 14. At this time, if sound is associated with cooking process 1, control unit 12 instructs output device 20 to also output the sound.

[0146] (Step S102)

[0147] The output device 20 displays the image 1 in accordance with an instruction from the control unit 12. Furthermore, the output device 20 also outputs sound when receiving an instruction to output sound.

[0148] (Step S103)

[0149] The user visually views the image 1 displayed by the output device 20. Furthermore, when sound is output from the output device 20, the user can hear the sound.

[0150] (Step S104)

[0151] Based on the visual confirmation result of the image 1 , the user performs the cooking task shown in the image 1 at least once.

[0152] (Step S105)

[0153] Every time a cooking operation is performed in step S104 , the first sensor 13 outputs a pressure signal indicating a sensing result of the cooking operation to the control unit 12 .

[0154] (Step S106)

[0155] The control unit 12 determines whether all cooking operations included in the cooking process 1 are completed based on the sensing result of the cooking operation indicated by the pressure signal.

[0156] For example, as a cooking operation of cooking process 1, the cooking data shows M times (M is an integer greater than 1) of cutting of ingredients. In this case, the control unit 12 counts the number of cuttings detected based on the pressure signal from the first sensor 13, and determines whether all cooking operations are completed by judging whether the number has reached M times. Alternatively, as a cooking operation of cooking process 1, the cooking data shows the cutting of ingredients at intervals of Qcm (Q is a number greater than 0). In this case, the control unit 12 derives the thickness of the ingredients after each cutting based on the pressure signal from the first sensor 13 or the image from the second sensor 30. Thus, the control unit 12 can judge whether all cooking operations are completed by judging whether all thicknesses have reached Qcm. Alternatively, the cooking data shows the operation time of the cooking operation in cooking process 1. For example, the operation time is the stewing time. In this case, the control unit 12 can measure the elapsed time since the display of the image 1 of the cooking process 1 starts, and judge whether all cooking operations are completed by judging whether the elapsed time has reached the above-mentioned operation time. Alternatively, when the cooking data indicates chopped onion as the cooking work of the cooking step 1, the control unit 12 may determine that the cooking work is finished when the maximum value of the pressure signal when the onion is chopped becomes smaller than a threshold value.

[0157] Alternatively, the control unit 12 may determine that all cooking operations are completed when the value indicated by the pressure signal output from the first sensor 13 is stable for a period of time exceeding a predetermined period, that is, when the value is within a predetermined range for a period of time exceeding a predetermined period.

[0158] Alternatively, the control unit 12 may determine whether all cooking operations have been completed based on a user's gesture action. For example, the gesture action is an action of continuously hitting the cutting board body 11 twice with a kitchen knife. At this time, the first sensor 13 outputs a pressure signal obtained by continuously hitting the cutting board body 11 twice with a kitchen knife to the control unit 12. The control unit 12 determines that all cooking operations have been completed by receiving the pressure signal.

[0159] Alternatively, the cooking support system 100 may include an operation unit for physically receiving the user's operation. In this case, when the operation unit is operated, the control unit 12 may determine that all cooking operations have been completed.

[0160] (Step S107)

[0161] Then, when the control unit 12 determines in step S106 that all the cooking operations in the cooking process 1 have been completed, the control unit 12 changes the content of the cooking process after the cooking process 1 according to the result of the cooking operation. For example, the content of the cooking process 2 immediately after the cooking process 1 is changed. For example, if the white radish is hard as a result of the cooking operation of the cooking process 1, the control unit 12 changes the content of the cooking process 2 so that the white radish becomes soft.

[0162] Next, the cooking support system 100 supports cooking process 2 by performing the processes of steps S201, S202, and S205 to S207, similar to the support of cooking process 1. The cooking support system 100 repeatedly supports cooking processes in this manner until the last cooking process, namely, cooking process N.

[0163] (Step S1001)

[0164] When the support for the cooking process N is completed, the control unit 12 instructs the output device 20 to display a completion image.

[0165] (Step S1002)

[0166] The output device 20 displays the end image in accordance with an instruction from the control unit 12 .

[0167] Fig.12 It is a flowchart showing the processing operation of the control unit 12.

[0168] (Step S1)

[0169] First, the control unit 12 initializes a variable k to 1.

[0170] (Step S2)

[0171] Next, the control unit 12 instructs the output device 20 to display an image of the cooking process k indicated by the cooking data.

[0172] (Step S3)

[0173] Next, the control unit 12 receives the pressure signal from the first sensor 13 .

[0174] (Step S4)

[0175] Next, the control unit 12 determines whether all cooking operations in the cooking process k have been completed based on the pressure signal received in step S3.

[0176] (Step S5)

[0177] Next, the control unit 12 determines whether the variable k is smaller than the maximum value N.

[0178] (Step S6)

[0179] Here, when the control unit 12 determines that the variable k in step S5 is smaller than the maximum value N (“Yes” in step S5 ), the control unit 12 increments the variable k.

[0180] (Step S9)

[0181] When the control unit 12 determines that the variable k in step S5 is not less than the maximum value N (No in step S5 ), that is, when the control unit 12 determines that the variable k is the maximum value N, it instructs the output device 20 to display the end image.

[0182] (Step S7)

[0183] After the variable k is incremented in step S6, the control unit 12 determines the result of the cooking operation that has just ended based on the pressure signal received in step S3. Then, the control unit 12 determines whether to change the content of the cooking process after cooking process k based on the result of the cooking operation. In addition, the cooking operation that has just ended is the cooking operation of cooking process k before the variable k is incremented, and the cooking process that is determined to have changed its content is the cooking process k after the variable k is incremented, or the cooking process after cooking process k. Here, when the control unit 12 determines in step S7 that the content of the cooking process is not to be changed ("No" in step S7), it repeatedly executes the processing starting from step S2.

[0184] (Step S8)

[0185] When the control unit 12 determines in step S7 that the content of the cooking process is to be changed ("Yes" in step S7), the content of the cooking process is changed. Accordingly, the cooking process image displayed on the output device 20 by the instruction in the subsequent step S2 becomes an image showing the changed content.

[0186] [Changes and additions to cooking steps]

[0187] Fig.13A An example of cooking data stored in the memory 14 is shown.

[0188] As described above, for each of the plurality of dishes, cooking data for making the dish is stored in the memory 14. Fig.13AAs shown, the cooking data shows information related to each of the cooking steps 1 to N for making the dish. Specifically, the cooking data shows the type of the cooking step, the content of the cooking step, and the prompt information corresponding to the cooking step for each of the cooking steps 1 to N. Here, the content of the cooking step shows the cooking objects and cooking methods used in the cooking step. In addition, the prompt information includes an image displayed by the output device 20 and a sound output by the output device 20, which is used to urge the user to perform the cooking work in the cooking step.

[0189] The types of cooking processes include, for example, a cutting process, a preparation process, and a heating and cooling process. The cutting process is a process of cutting the food on the cutting board body 11, for example, with a kitchen knife. In the cutting process, the control unit 12 detects the cutting of the food and the number of times the food is cut based on the pressure signal output from the first sensor 13. In addition, the control unit 12 can deduce at least one of the hardness of the cut food, the thickness of the cut food, the weight of the cut food, and the volume of the cut food.

[0190] The heating and cooling process includes at least one of a heating process for heating the food and a cooling process for cooling the food. Heating is a process including at least one of frying, steaming, boiling, and roasting. Cooling is a process including at least one of freezing and refrigerating.

[0191] The preparation process is a process other than the cutting process and the heating and cooling process. For example, the preparation process is: a process of placing food or cooking utensils on the cutting board body 11, a process of putting at least one of food and seasoning into the cooking utensil, i.e., the container, placed on the cutting board body 11, a process of softening food, or a process of making food easy to cook, etc.

[0192] For example Fig.13A As shown, for cooking process 1, the cooking data shows: the type of the cooking process is "cutting process", the content of the cooking process, that is, the cooking object is "carrot", the cooking method is "random cutting", and the prompt information corresponding to the cooking process is "image 1, sound 1".

[0193] When the user selects a dish, the control unit 12 reads the cooking data corresponding to the dish from the memory 14. Then, the control unit 12 performs processing based on the information related to the cooking process for each cooking process in the order of the multiple cooking processes indicated by the cooking data. For example, since the prompt information in the cooking process 1 is "image 1, sound 1", the control unit 12 instructs the output device 20 to display the image 1 and output the sound 1. In addition, since the type of cooking process in the cooking process 1 is "cutting process", the control unit 12 detects the cutting of the cooking object, that is, the food "carrot" based on the pressure signal output from the first sensor 13, and deduces the hardness and thickness of the cut carrot.

[0194] Fig. 13B An example of the changed and added data stored in the memory 14 is shown.

[0195] In the memory 14, for each of the plurality of dishes, change and addition data for changing or adding the content of the cooking process is stored. Fig. 13B As shown, the change addition data shows the derivation object, the reference range, and the change processing when the value of the derivation object is outside the reference for each process of the cooking process 1 to the cooking process N. The derivation object is a parameter derived based on the pressure signal output from the first sensor 13, such as hardness, thickness, ease of doneness, or weight. The reference range is a numerical range that serves as a reference for the numerical value of the derivation object. The change processing when the value of the derivation object is outside the reference includes, for example: adding a cutting process, changing a cutting process, adding a preparation process, changing a heating and cooling process, and suggesting other dishes. This change processing is applicable to the cooking process after the cooking process when the value of the derivation object derived in the cooking process is outside the reference. In addition, this change processing is for Fig.13A The processing of changing the information such as prompt information related to the cooking process thereafter shown in the cooking data.

[0196] In this embodiment, when the value of the derivation object is out of the reference, the control unit 12 applies a change process to the subsequent cooking process. At this time, the output device 20 may display the reason why the change process is applied and the content of the change process in advance. The reason for applying the change process may also be the value of the derivation object. For example, when the derivation object is hardness, the reason for applying the change process may be Figure 6The content of the change process is, for example, the addition of a cutting process, the addition of a preparation process, or the change of a heating and cooling process. Specifically, the control unit 12 causes the output device 20 to display a message that "Since the white radish in the cooking process 1 is hard, a cutting process is added to the cooking process 2." In addition, the control unit 12 can also cause the output device 20 to display the content of the cooking process before the change together with the message.

[0197] In addition, in this embodiment, although Fig.13A The cooking data shown, Fig. 13B The variation and addition data are shown as being separate, but the variation and addition data may also be included in the cooking data.

[0198] For example, Fig. 13B The change addition data shown in the figure shows that the derivation object is "hardness" and the reference range is A for the cooking process 1. Therefore, the control unit 12 derivates the hardness of the cut food in the cooking process 1. The hardness is, for example, Figure 6 The hardness index is derived from the hardness index shown. And, the reference range A is, for example, Figure 6 Then, the control unit 12 compares the hardness index with the allowable range, and if the hardness index exceeds the allowable range, that is, the value of the derivation object is outside the reference, the cooking process after the cooking process 1 is changed as shown in the change addition data. Fig. 13B The change addition data shown shows the addition of a cutting process, the addition of a preparation process, and the change of a heating and cooling process as change processing when the value of the derivation object exceeds the reference for the cooking process 1. Fig. 13B The change addition data shown shows that other dishes are suggested as a change process for cooking process 1 when the value of the derivation object is lower than the benchmark. Therefore, when the above-mentioned hardness index is larger than the allowable range, the control unit 12 performs at least one of adding a cutting process, adding a preparation process, and changing a heating and cooling process for the cooking process after cooking process 1. The priority can be predetermined among these three change processes, and the control unit 12 can give priority to the change process with a high priority to perform the selected change process. In addition, when the above-mentioned hardness index is smaller than the allowable range, the control unit 12 suggests other dishes for the cooking process after cooking process 1. For example, in cooking process 2 after cooking process 1, the control unit 12 suggests other dishes by causing the output device 20 to display images of other dishes and a message for urging the user to change to other dishes.

[0199] Specific examples of each of the above-mentioned change processes are shown below.

[0200] The addition of the cutting process is a process of adding a process of chopping the food cut in the cutting process into smaller pieces for the cooking process to be performed after the cutting process. The addition of the cutting process is performed when the hardness or thickness of the food cut in the previous cutting process exceeds a reference range.

[0201] For example, the control unit 12 refers to Fig. 13B The change addition data shown in the figure derives the hardness or thickness of the cut carrots in the carrot cutting process as the cooking process 1 or 2. Therefore, when the control unit 12 determines that the numerical value (for example, the hardness index) indicating the hardness or thickness exceeds the reference range A or B, it adds a cutting process for cutting the cut carrots into smaller pieces for the cooking process to be performed after the cutting process. In this way, the control unit 12 in this embodiment obtains the second thickness corresponding to the first cooking process, and changes the content of the second cooking process by using the comparison result of the first thickness and the second thickness derived in the first cooking process. In addition, the control unit 12 obtains the second hardness corresponding to the first cooking process, and changes the content of the second cooking process by using the comparison result of the first hardness and the second hardness derived in the first cooking process. For example, the second thickness or the second hardness is the reference range shown by the change addition data. According to this, even if the hardness or thickness of the cut food exceeds the predetermined reference range, its hardness or thickness can be brought into the reference range thereafter.

[0202] The change of the cutting process is a process in which, in the cutting process of the food 2 to be performed after the cutting process of the food 1, the size of the food 2 to be cut is changed according to the size of the food 1 cut in the previous cutting process. That is, in the cutting process of the food 2, the size of the food 2 to be cut is changed to be substantially the same size as the food 1 to be cut in the cutting process of the food 1. Such a change of the cutting process is performed when the size of the food 1 cut in the cutting process of the food 1 exceeds the reference range. In addition, the size of the cut food may also be the thickness of the cut food.

[0203] For example, the control unit 12 refers to Fig. 13BThe change addition data shown in the figure derives the thickness of the cut white radish in the white radish cutting process as the cooking process 2. Then, when the control unit 12 determines that its thickness is outside the reference range, in the potato cutting process to be performed after the cutting process, the predetermined thickness of the cut potatoes is changed to the thickness of the previously cut white radish. Accordingly, the mouthfeel or chewing feeling of the white radish and potatoes in the dish when they are put into the mouth can be appropriately adjusted. In this way, the control unit 12 in the present embodiment changes the cutting method of the second ingredient, such as the potatoes mentioned above, used in the second cooking process as the content of the second cooking process according to the comparison result of the first thickness derived in the first cooking process and the second thickness (such as the reference range mentioned above). Accordingly, the above-mentioned mouthfeel can be appropriately adjusted.

[0204] In addition, the combination of the cut ingredients 1 and 2 (i.e., the combination of the first ingredient and the second ingredient) adjusted in such a way that the thickness and other dimensions are approximately the same is predetermined. Specifically, the combination of carrots and white radishes, and the combination of white radishes and potatoes can be predetermined. For example, combination data showing the above combinations can be stored in the memory 14, and the control unit 12 can select a change in the cutting process from a plurality of change processes by referring to the combination data.

[0205] The addition of a preparation process is a process of adding a process for softening the food cut in the cutting process or a process for making the food easy to cook, for the cooking process to be performed after the cutting process. Such addition of a preparation process is performed when the hardness or thickness of the food cut in the cutting process exceeds a reference range.

[0206] For example, the control unit 12 refers to Fig. 13B The change addition data shown in the figure derives the hardness of the cut carrots in the carrot cutting process as the cooking process 1. Then, when the control unit 12 determines that the numerical value indicating the hardness (for example, the hardness index) exceeds the reference range A, it adds a preparatory process to the cooking process to be performed after the cutting process, and the preparatory process is a process of softening the cut carrots using a microwave oven. Furthermore, in the case where the cooking process 1 is the meat cutting process, the control unit 12 adds a process of putting cooking wine into the cut meat and kneading the meat as a preparatory process to be added to the cooking process to be performed after the cutting process. Accordingly, even if the hardness of the cut food exceeds the predetermined range, its hardness can be brought into the predetermined range thereafter.

[0207] In this way, in the present embodiment, the control unit 12 changes the content of the second cooking process by adding the processing of the first ingredient after cutting to the second cooking process when the first hardness derived in the first cooking process is harder than the second hardness (for example, the above-mentioned reference range). For example, the processing of the first ingredient is the above-mentioned process of softening the first ingredient using a microwave oven. Accordingly, even if the hardness of the first ingredient after cutting is not the assumed hardness, its hardness can be close to the assumed hardness. In other words, even if the hardness of the first ingredient after cutting exceeds a predetermined range, its hardness can be brought into the predetermined range thereafter.

[0208] The change of the heating and cooling process is a process of changing the temperature pattern showing the relationship between the heating or cooling temperature and time used in the heating and cooling process to be performed after the cutting process. Such a change of the heating and cooling process is performed when the hardness or thickness of the food cut in the cutting process exceeds the reference range.

[0209] For example, the control unit 12 refers to Fig. 13B The change addition data shown in the figure derives the hardness of the cut onion in the onion cutting process as the cooking process 1. Therefore, when the control unit 12 determines that the numerical value (for example, hardness index) indicating the hardness exceeds the reference range A, it changes the temperature pattern in the heating process to be performed after the cutting process, and the heating process is a process of frying onions in a pan. In addition, when the numerical value indicating the hardness of the onion is larger than the reference range A and the heating process is a process of frying onions and meat in a pan, the control unit 12 changes the timing of frying meat in such a way that only the time of frying onions is increased in the heating process. That is, the control unit 12 makes the timing of frying meat later than the predetermined timing. According to this, even if the hardness of the cut food exceeds the predetermined range, it can be made to be within the predetermined range afterwards. In addition, in the above example, although the control unit 12 derives the hardness of the onion and changes the heating process according to the hardness, it is also possible to derive the thickness of the onion in the same way as the hardness and change the heating process according to the thickness.

[0210] Furthermore, in the above example, although the cooking process 1 is the onion cutting process, it can also be the meat cutting process. In this case, the control unit 12 refers to Fig. 13BThe change addition data shown in the figure derives the hardness of the cut meat in the meat cutting process as the cooking process 1. Therefore, when the control unit 12 determines that the numerical value (for example, hardness index) indicating the hardness exceeds the reference range A, it changes the temperature pattern in the heating process, that is, the process of frying meat in a pan, which will be performed after the cutting process. In addition, when the numerical value indicating the hardness of the meat is larger than the reference range A and the heating process is a process of frying meat and vegetables in a pan, the control unit 12 changes the timing of frying vegetables in such a way that only the time of frying meat in the heating process is increased. That is, the control unit 12 makes the timing of frying vegetables later than the predetermined timing. Alternatively, in the process of frying meat and vegetables in a pan, when the order of the ingredients to be fried is a predetermined order, the control unit 12 can change the order. For example, the predetermined order of frying vegetables and meat is to fry vegetables in a pan and then put meat in the pan to fry. In this case, when the control unit 12 determines that the numerical value indicating the hardness of the meat is larger than the reference range A, the order of frying vegetables and meat can be replaced.

[0211] Furthermore, when the numerical value indicating the hardness of the meat is smaller than the reference range A and the heating process is a process of frying the meat in a pan, the control unit 12 changes the heating process by putting vegetables into the pan so as not to make the meat hard in the heating process. That is, the control unit 12 outputs the message of putting vegetables into the pan from the output device 20 in the form of text or sound. In addition, in the above example, although the control unit 12 deduces the hardness of the meat and changes the heating process according to the hardness, the thickness of the meat may be deduced in the same way as the hardness, and the heating process may be changed according to the thickness.

[0212] Furthermore, in the above example, the heating process is a process of frying ingredients, but it can also be a process of stewing ingredients. In this case, the control unit 12 refers to Fig. 13BThe change addition data shown in the figure derives the hardness of the cut food material in the cutting process of the food material as the cooking process 1. Therefore, when the control unit 12 determines that the numerical value indicating the hardness (for example, the hardness index) exceeds the reference range A, it changes the temperature pattern in the heating process to be performed after the cutting process, that is, the process of stewing the food material. In the case where the timing of removing the foam in the heating process is predetermined, the control unit 12 can change not only the temperature pattern but also the timing. In addition, when the stewing time is changed from the predetermined time due to the change of the temperature pattern, the control unit 12 can also change the amount of water used for stewing the food material in the heating process. That is, the predetermined amount of water is changed in the heating process. In addition, when the food material is meat and the numerical value indicating the hardness of the meat is greater than the reference range A, the control unit 12 can change part of the water used in the heating process to be performed after the cutting process, that is, the process of stewing the food material, to red wine.

[0213] As described above, the control unit 12 in this embodiment changes the heating method of the cut first food material used in the second cooking process as the content of the second cooking process according to the comparison result between the first thickness derived in the first cooking process and the second thickness (for example, the above-mentioned reference range) or the comparison result between the first hardness derived in the first cooking process and the second hardness (for example, the above-mentioned reference range). Thus, even if the hardness of the cut first food material is not the expected hardness, the hardness can be made close to the expected hardness.

[0214] The suggestion of other dishes is a process of adding suggestions of other dishes different from the dishes to be cooked in the cutting process and the cooking process to be performed after the cutting process. The suggestion of the above-mentioned other dishes is performed by the output device 20 through the display of images or the output of sounds. In addition, the suggestion of the above-mentioned other dishes is performed when the value of the hardness or thickness of the ingredients cut in the cutting process is smaller than the reference range. The information of other dishes can be, for example, information indicating soups, and can be stored in advance by the memory 14.

[0215] For example, the control unit 12 refers to Fig. 13BThe change addition data shown, for example, in the cooking step 2 of the dish "curry", i.e., the step of cutting the radish, derives the thickness of the cut radish. Then, when the control unit 12 determines that the thickness is smaller than the reference range, it retrieves other dishes using the cut radish from the memory 14, such as "soup". The control unit 12 uses the output device 20 to make a suggestion for the retrieved other dish "soup" in, for example, cooking step 3 after cooking step 2. According to this, although the radish cut too small in "curry" loses its texture, the radish can be effectively used in other dishes "soup".

[0216] Fig.14 An example of a change in temperature mode is shown. Fig.14 The horizontal axis of the line graph represents time [s], and the vertical axis represents temperature [°C]. The temperature is the set temperature or the degree of heat of the stove or heater used to heat the food.

[0217] For example, when the hardness of the cut food exceeds the reference range, the control unit 12 changes the temperature pattern in the subsequent heating process, such as Fig.14 As shown, the temperature mode pt1 is changed to the temperature mode pt2 or pt3. That is, the control unit 12 changes the temperature mode pt1 to the temperature mode pt2 by increasing the maximum temperature h1 of the temperature mode pt1 to the maximum temperature h2. Alternatively, the control unit 12 changes the temperature mode pt1 to the temperature mode pt3 by extending the heating time t01 of the temperature mode pt1 to the heating time t02.

[0218] The temperature pattern pt1 before the above change can be represented by Fig.13A The cooking data shows that the changed temperature mode pt2 or pt3 can be Fig. 13B The control unit 12 changes the temperature pattern pt1 by referring to the change addition data.

[0219] Furthermore, the control unit 12 may generate a changed temperature pattern when the changed temperature pattern pt2 or pt3 is not indicated by the change added data. For example, the control unit 12 generates a temperature pattern pt2 having a maximum temperature h2 by multiplying the above-mentioned hardness index by the maximum temperature h1 of the temperature pattern pt1 indicated by the cooking data. Alternatively, the control unit 12 generates a temperature pattern pt3 having a heating time t02 by multiplying the above-mentioned hardness index by the heating time t01 of the temperature pattern pt1 indicated by the cooking data. Furthermore, in the above-mentioned example, although the hardness index is used in the generation of the changed temperature pattern, the hardness index may be replaced by Figure 6The level of hardness shown. In this case, a coefficient may be pre-assigned to each level of hardness, and the control unit 12 may generate a changed temperature mode by multiplying the coefficient with the maximum temperature h1 or the heating time t01 of the temperature mode pt1. In addition, in the above example, although the temperature mode is changed according to the hardness of the food after cutting, the temperature mode may also be changed according to the thickness of the food after cutting. In this way, the harder the hardness or the thicker the food after cutting, the higher the temperature or the longer the time for heating the food. On the contrary, the softer the hardness or the thinner the thickness of the food after cutting, the lower the temperature or the shorter the time for heating the food. Accordingly, the hardness of the food can be properly controlled.

[0220] Fig.15 Conceptually, a combination of cooking data and change and addition data for the dish "curry" is shown.

[0221] For example Fig.15 As shown, the process of making the dish "curry" includes cooking processes 1 to N. Cooking process 1 is a cutting process for cutting carrots. According to parameters such as hardness derived in the cutting process, in the cooking process after cooking process 1, the carrots are reprocessed, the heating process is changed, or other dishes are suggested. The reprocessing of carrots is the addition of the above-mentioned cutting process or the addition of a preparation process to the carrots after they are cut in the cutting process. Similarly, cooking process 2 is a cutting process for cutting potatoes. According to parameters such as hardness derived in the cutting process, in the cooking process after cooking process 2, the potatoes are reprocessed, the heating process is changed, or other dishes are suggested. The reprocessing of potatoes is the addition of the above-mentioned cutting process or the addition of a preparation process to the potatoes after they are cut in the cutting process.

[0222] [Summary of Embodiment 1]

[0223] As described above, the cooking support system 100 in this embodiment changes the content of the subsequent cooking process according to the result of the cooking work in the cooking process. Fig.16 Processing shown.

[0224] Fig.16 This is a flowchart showing the processing operation of the control unit 12 in this embodiment to change the content of the cooking process.

[0225] (Step Sa1)

[0226] First, the control unit 12 outputs information about the first cooking process, which is a process of cutting the first ingredient or applying pressure to the first ingredient, from the output device 20. The information is, for example, an image or sound for urging the user to cut the first ingredient.

[0227] (Step Sa2)

[0228] Next, in the first cooking process, when the first food material is cut on the cutting board body 11, or when pressure is applied to the first food material on the cutting board body 11, the control unit 12 obtains at least one of the pressure applied to the cutting board body 11, the number of times the first food material is cut, and the state of the first food material after cutting.

[0229] (Step Sa3)

[0230] Next, the control unit 12 changes the content of the second cooking process to be performed after the first cooking process, using information based on at least one of the pressure, the number of cuts, and the state of the first food after cutting.

[0231] (Step Sa4)

[0232] Then, the control unit 12 causes the output device 20 to output information on the changed second cooking process.

[0233] According to this, for example, the user of the output device 20 performs a cooking operation according to the information of the first cooking process outputted from the output device 20. Then, through the cooking operation, at least one of the pressure, the number of cuts, and the state of the first ingredient is obtained as a result of the cooking operation, or information based on the at least one of them is obtained. Even if the result of the cooking operation is different from the result envisioned in the first cooking process, the content of the second cooking process can be changed using the result of the cooking operation. Therefore, even if the result of the cooking operation in the first cooking process is an unexpected result, the influence of the above result on the dish can be reduced in the second cooking process. In this way, cooking support can be appropriately performed.

[0234] Furthermore, in step Sa3, the control unit 12 estimates the first thickness of the first food material after cutting based on the number of cutting times. Then, the control unit 12 changes the content of the second cooking process using the first thickness of the first food material as information based on the number of cutting times. For example, the control unit 12 obtains the second thickness corresponding to the first cooking process, and changes the content of the second cooking process using the comparison result between the first thickness and the second thickness.

[0235] According to this, the first thickness is obtained as a result of the cooking work in the first cooking step, and the content of the second cooking step is changed by using the first thickness. Therefore, even if the first thickness exceeds the second thickness assumed in the first cooking step, the influence of the above result on the dish can be reduced in the second cooking step.

[0236] Furthermore, the control unit 12 estimates the first hardness of the first food material after being cut or the first hardness of the first food material after the pressure is applied based on the pressure in step Sa3, and changes the content of the second cooking process using the first hardness of the first food material as information based on the pressure. For example, the control unit 12 obtains the second hardness corresponding to the first cooking process, and changes the content of the second cooking process using the comparison result between the first hardness and the second hardness.

[0237] According to this, the first hardness is obtained as a result of the cooking work in the first cooking step, and the content of the second cooking step is changed by using the first hardness. Therefore, even if the first hardness exceeds the second hardness assumed in the first cooking step, the influence of the above result on the dish can be reduced in the second cooking step.

[0238] Then, in step Sa3, control unit 12 changes at least one of the cutting method of the second ingredient used in the second cooking step and the heating method of the cut first ingredient used in the second cooking step as the content of the second cooking step according to the comparison result.

[0239] Accordingly, for example, since the first thickness is greater than the second thickness, when the first thickness is greater than the thickness of the second food material cut in the second cooking step, the cutting method of the second food material is changed. Therefore, even if the first thickness is large, the first food material after cutting and the second food material after cutting can be made to have the same thickness. Furthermore, for example, when the first hardness of the first food material after cutting is harder than the second hardness, the heating method of the first food material is changed. Therefore, by changing the heating method, the hardness of the first food material after cutting can be made close to the second hardness.

[0240] Then, when the first hardness is harder than the second hardness in step Sa3, the control unit 12 changes the content of the second cooking step by adding processing of the cut first food material to the second cooking step.

[0241] According to this, when the first hardness of the first food material after being cut is harder than the second hardness, processing of the first food material is added. For example, the added processing is a processing of cutting the cut first food material again, or a processing of heating the cut first food material in a microwave oven. Therefore, by adding this processing, the hardness of the cut first food material can be made close to the second hardness.

[0242] In addition, in this embodiment, the content of the second cooking step is changed using the comparison result between the first thickness and the second thickness, or the comparison result between the first hardness and the second hardness. Fig. 13BAs shown, the control unit 12 compares the hardness derived in the cooking process 1 with the reference range A, and changes the content of the subsequent cooking process according to the comparison result. However, the control unit 12 may not use the above-mentioned comparison result. For example, the control unit 12 may determine whether to set a change to the subsequent cooking process for each numerical value of the hardness or thickness derived in the cooking process, and when the change is set, the content of the subsequent cooking process is changed. Alternatively, the control unit 12 may determine whether to set a change to the subsequent cooking process for each level of the hardness or thickness derived in the cooking process, and when the change is set, the content of the subsequent cooking process is changed. The change to the subsequent cooking process for the numerical value or level may be, for example, Fig. 13B The changes shown are set in the additional data.

[0243] Furthermore, the addition of the preparation process in this embodiment is a process such as adding a process of softening the food cut in the cutting process to the cooking process to be performed after the cutting process. However, the addition of the preparation process may also be a process such as adding a process of adding seasoning to the cooking process to be performed after the previous preparation process. For example, if too much salt is added to the water in the bowl in the previous preparation process, the process of adding more water to the bowl is performed as an addition of the preparation process for the subsequent cooking process.

[0244] Furthermore, although the control unit 12 infers the weight, hardness, and thickness of the food as the result of the cooking work in the present embodiment, the volume may also be deduced. For example, when the cooking support system 100 is provided with the second sensor 30, the control unit 12 may deduce the volume of the food based on the area in the XY plane and the height in the Z-axis direction of the food reflected in the image obtained by shooting by the second sensor 30. In addition, the height in the Z-axis direction may also be pre-indicated for each food in the cooking data. Furthermore, the control unit 12 may multiply the density of the food by the volume of the food to deduce the weight of the food. In addition, the density may also be pre-indicated for each food in the cooking data.

[0245] (Implementation Method 2)

[0246] The control unit 12 of the cooking support system 100 in this embodiment performs origin reset at the timing when the image displayed on the output device 20 is switched. The origin reset is a process of performing origin reset on the load derived based on the pressure signal output from the first sensor 13. In addition, the numerical values ​​such as load and time in this embodiment are all examples and may be other numerical values.

[0247] Fig.17 An example of the timing of screen transition and origin reset of the output device 20 is shown. Fig.17 The images d1 to d11 shown are images associated with the cooking steps 1 to 11 shown in the cooking data, respectively.

[0248] First, the control unit 12 displays the image d1 for preparing the dish on the output device 20 according to the cooking data. The image d1 for preparing the dish is an image for urging the user to perform the following operations: placing the food 1 on the cutting board body 11 and pre-processing the food 1, and placing the food 2 on the cutting board body 11 and preparing seasonings A to C. In addition, the pre-processing includes, for example, at least one of the following processes: washing the food 1, peeling the food 1, and picking the whiskers of the food 1. Furthermore, the operations in this embodiment are the same cooking operations as those in the first embodiment.

[0249] Next, the control unit 12 switches the image d1 displayed on the output device 20 to the image d2. The image d2 is an image for urging the user to indicate that the preliminary preparations are completed. For example, the user taps the cutting board body 11 twice in a row with a kitchen knife to indicate. The first sensor 13 outputs a pressure signal obtained by tapping the cutting board body 11 twice in a row with a kitchen knife to the control unit 12. The control unit 12 recognizes that the preliminary preparations are completed by receiving the pressure signal. In this way, the control unit 12 performs an origin reset while switching the image d2 displayed on the output device 20 to the image d3. The image d3 is an image for urging the user to perform the work of cutting the ingredient 1 on the cutting board body 11. By performing the origin reset, the control unit 12 can appropriately detect the cutting of the ingredient 1, the subsequent cutting of the ingredient 2, and the collection of the ingredients 1 and 2 according to the load derived from the pressure signal in the subsequent cooking process.

[0250] Next, the control unit 12 switches the image d3 displayed on the output device 20 to the image d4, and further switches the image d4 to the image d5. The image d4 is an image for urging the user to cut the food 2 on the cutting board body 11, and the image d5 is an image for urging the user to put away the food 1 and the food 2 on the cutting board body 11.

[0251] Next, the control unit 12 performs origin reset while switching the image d5 displayed on the output device 20 to the image d6. The image d6 is an image for urging the user to place the measuring cup on the cutting board body 11. By performing the above-mentioned origin reset, the control unit 12 can appropriately detect that the measuring cup is placed based on the load derived from the pressure signal.

[0252] Next, the control unit 12 performs origin reset while switching the image d6 displayed on the output device 20 to the image d7. The image d7 is an image for urging the user to put 100 gf of water into the measuring cup on the cutting board body 11. By performing the above-mentioned origin reset, the control unit 12 can appropriately detect that 100 gf of water is put into the measuring cup based on the load derived from the pressure signal.

[0253] Next, the control unit 12 performs origin reset while switching the image d7 displayed on the output device 20 to the image d8. The image d8 is an image for urging the user to put 10 gf of mirin into the measuring cup on the cutting board body 11. By performing the above-mentioned origin reset, the control unit 12 can appropriately detect that 10 gf of mirin has been put into the measuring cup based on the load derived from the pressure signal.

[0254] Next, the control unit 12 performs origin reset while switching the image d8 displayed on the output device 20 to the image d9. The image d9 is an image for urging the user to put two tablespoons of salt into the measuring cup on the cutting board body 11. By performing the above-mentioned origin reset, the control unit 12 can appropriately detect that two tablespoons of salt are put into the measuring cup based on the load derived from the pressure signal.

[0255] Then, the control unit 12 switches the image d9 displayed on the output device 20 to the image d10, and further switches the image d10 to the image d11, and at the same time performs the origin reset. The image d10 is an image for urging the user to put various seasonings in the measuring cup on the cutting board body 11 into the pot. The image d11 is an image for urging the user to cut the food 1 on the cutting board body 11. By performing the above-mentioned origin reset, the control unit 12 can appropriately detect the cutting of the food 1 based on the load derived from the pressure signal.

[0256] Thus, the control unit 12 in the present embodiment performs the origin reset when switching the image displayed in the output device 20 to the next image. That is, the control unit 12 in the present embodiment continuously obtains the signal indicating the numerical value that changes according to the load applied to the cutting board body 11 from the first sensor 13. Then, the control unit 12 causes the output device 20 to display the first image regarding the first cooking process, which is a process of performing a cooking operation using the cutting board body 11. The control unit 12 converts the numerical value indicated by the obtained signal into the load while the first image is displayed. Further, the control unit 12 switches the first image displayed in the output device 20 to the second image regarding the second cooking process, which is a process of performing a cooking operation different from the first cooking process using the cutting board body 11. Here, the control unit 12 resets the load to 0 for the numerical value indicated by the obtained signal when the first image is switched to the second image, and converts the numerical value indicated by the obtained signal into the load based on the numerical value of the load set to 0 while the second image is displayed.

[0257] The timing of performing the above-mentioned origin reset can be indicated by the above-mentioned cooking data. For example, when the cooking data indicates that the cooking process 2 is performed after the cooking process 1, the origin reset is indicated at the start of the cooking process 2. The control unit 12 performs the origin reset according to the cooking data. Accordingly, the accuracy of the derived load can be improved in the second cooking process, so that the result of the cooking work in the second cooking process can be appropriately determined. Therefore, cooking support can be appropriately performed.

[0258] Fig.18 An example of the screen transition and processing content transition of the output device 20 when making the dish "fried chicken nuggets" is shown. Fig.18 The images d101 , d111 to d115 , d103 , and d104 shown are images associated with cooking steps 1 to 8 of the cooking data of the dish “deep-fried chicken”, respectively.

[0259] First, the control unit 12 causes the output device 20 to display the image d101 according to the cooking data of the dish "fried chicken nuggets". The image d101 is used to urge the user to cut the meat used for the "fried chicken nuggets" on the cutting board body 11. Then, when the control unit 12 determines that the work is completed, it switches the image d101 displayed on the output device 20 to the image d111. The image d111 is an image used to urge the user to remove the meat on the cutting board body 11.

[0260] Next, the control unit 12 performs an origin reset while switching the image d111 displayed on the output device 20 to the image d112. The image d112 is an image for urging the user to place the bowl on the cutting board body 11. Specifically, when the load derived based on the pressure signal is less than 5 gf, for example, that is, when the meat is finished, the control unit 12 performs an origin reset and switches the image. By performing the above-mentioned origin reset, the control unit 12 can properly detect that the bowl is placed on the cutting board body 11 in the next cooking process.

[0261] Next, the control unit 12 performs an origin reset while switching the image d112 displayed on the output device 20 to the image d113. The image d113 is an image for urging the user to put 100 gf of water into the bowl on the cutting board body 11. Specifically, when the load derived based on the pressure signal exceeds 10 gf and does not change for more than 0.5 s, that is, when the bowl is placed, the control unit 12 performs an origin reset and switches the image. By performing the above-mentioned origin reset, the control unit 12 can properly detect that 100 gf of water is put into the bowl in the next cooking process.

[0262] Next, the control unit 12 performs origin reset while switching the image d113 displayed on the output device 20 to the image d114. The image d114 is an image for urging the user to put 10 gf of soy sauce into the bowl on the cutting board body 11. Specifically, when the load derived based on the pressure signal, that is, the weight of water, becomes, for example, 100 gf, the control unit 12 performs origin reset and switches the image. By performing the above-mentioned origin reset, the control unit 12 can properly detect that 10 gf of soy sauce is put into the bowl in the next cooking process.

[0263] Next, the control unit 12 performs origin reset while switching the image d114 displayed in the output device 20 to the image d115. The image d115 is an image for urging the user to put 2 teaspoons of salt into the bowl on the cutting board body 11. Specifically, when the load derived based on the pressure signal, i.e., the weight of the soy sauce, is, for example, 10 gf or more, the control unit 12 performs origin reset and switches the image. By performing the above-mentioned origin reset, the control unit 12 can properly detect that 2 teaspoons of salt are put into the bowl in the next cooking process. Thus, through this work, the sauce is made in the bowl.

[0264] Then, the control unit 12 switches the image d115 displayed on the output device 20 to the image d103, and further switches the image d103 to the image d104. The image d103 is an image for urging the user to soak the cut meat in a bowl for three hours. The image d104 is an image for urging the user to coat the soaked meat with batter and fry it.

[0265] In the above Fig.18 In the example shown, since the origin is reset at the timing of image switching, the user can perform the tasks in the cooking process urged by the images before and after the switching with high accuracy, and the origin can be reset appropriately between the tasks.

[0266] exist Fig.18 In the example shown, the origin is reset when the images are switched, but the origin may be reset when the images are displayed instead of when the images are switched.

[0267] Fig.19 Another example of screen transition and processing content of the output device 20 when making the dish "fried chicken" is shown.

[0268] exist Fig.19 In the example shown, the control unit 12 does not Fig.18 The images d111 to d115 shown in the figure are displayed on the output device 20, and the image d110 including the contents of the images d111 to d115 is displayed on the output device 20. When the image d110 is displayed, the control unit 12 performs a plurality of resets. That is, the control unit 12 performs the first reset when the load derived based on the pressure signal becomes less than 5 gf. Then, the control unit 12 performs the second reset when the value of the load becomes equivalent to the weight of the bowl and does not change for more than 0.5 s. For example, the control unit 12 performs the second reset when the load exceeds 10 gf and does not change for more than 0.5 s. Then, the control unit 12 performs the third reset when the load increases by 100 gf and does not change for more than 0.5 s. Then, the control unit 12 performs the fourth reset when the load increases by 10 gf and does not change for more than 0.5 s.

[0269] For example, when the user sees the image d110 displayed in the output device 20, the user performs the various tasks shown in the image d110. That is, the user cleans the meat cut on the cutting board body 11, places the bowl on the cutting board body 11, puts 100gf of water in the bowl, puts 10gf of soy sauce, and then puts 2 teaspoons of salt. The control unit 12 is based on the user performing these tasks. When the load is less than 5gf, it is determined that the cleaning of the meat has been completed and the first reset is performed. Furthermore, when the value of the load becomes equivalent to the weight of the bowl and there is no change for more than 0.5s, the control unit 12 determines that the placement of the bowl has been completed and the second reset is performed. Furthermore, when the load increases by 100gf and there is no change for more than 0.5s, the control unit 12 determines that the addition of 100gf of water has been completed and the third reset is performed. Furthermore, when the load increases by 10 gf and does not change for more than 0.5 s, the control unit 12 determines that the addition of 10 gf of soy sauce has been completed and performs the fourth reset. By performing the above-mentioned origin reset, the placement of the bowl, the addition of 100 gf of water, the addition of 10 gf of soy sauce, and the addition of 2 teaspoons of salt can be appropriately detected.

[0270] exist Fig.18 In the example shown, the origin is reset when the image is switched. Fig.19 In the example shown, the origin is reset when the image is displayed, but the origin can be reset when the image is switched or when the image is displayed.

[0271] Fig. 20 Another example of the screen transition and the transition of the processing content of the output device 20 when making the dish "fried chicken" is shown.

[0272] exist Fig. 20 In the example shown, the control unit 12 does not Fig.18 The output device 20 displays the images d113 to d115 in the image d113 to d115, and displays the image d1120 including the contents of the images d113 to d115 on the output device 20. When the image d120 is displayed, the control unit 12 performs multiple resets. That is, the control unit 12 performs the first reset when the load derived from the pressure signal increases by 100 gf and does not change for more than 0.5 s. Then, the control unit 12 performs the second reset when the load increases by 10 gf and does not change for more than 0.5 s.

[0273] Even in the above Fig. 20 In the example shown, the placement of the bowl, the addition of 100 gf of water, the addition of 10 gf of soy sauce, and the addition of 2 teaspoons of salt can also be appropriately detected by performing the origin reset.

[0274] Thus, the control unit 12 in this embodiment displays the image d120 as the third image on the output device 20, and the third image is an image related to the third cooking process of the cooking work performed using the cutting board body 11. Therefore, the control unit 12 performs the origin reset during the display of the third image, and sets the value indicated by the pressure signal when the change of the value indicated by the obtained pressure signal satisfies the predetermined condition to a load of 0. After the above-mentioned condition is satisfied, the control unit 12 uses the value of the load set to 0 as a reference and converts the value indicated by the obtained pressure signal into a load.

[0275] For example, in the third cooking process, cooking work of weighing 100 gf of water on the cutting board body 11 and cooking work of weighing 10 gf of soy sauce on the cutting board body 11 are performed, and image d120 as the third image is an image for urging the user to perform these cooking work. When the above-mentioned image d120 is output from the output device 20, the user performs the cooking work of weighing 100 gf of water according to the image d120, and then performs the cooking work of weighing 10 g of soy sauce. Here, in the case where the predetermined condition is the end condition of the weighing of water, the end of the weighing of water can be detected, and thereafter the origin can be reset. Fig. 20 In the example shown, the above-mentioned end condition is a condition that the load derived from the pressure signal increases by 100 gf and does not change for 0.5 s. Therefore, when weighing 10 gf of soy sauce on the cutting board body 11, even if the water weighed first is on the cutting board body 11, the origin is reset after the weighing of the water, so the weight of 10 gf of soy sauce can be properly weighed.

[0276] Here, in the screen transition when making the above-mentioned "fried chicken nuggets", although the multiple images for urging the user to perform the operation of cutting the ingredients are not displayed in sequence, these multiple images can also be displayed in sequence. Even in this case, the control unit 12 can perform the origin reset.

[0277] Fig.21 An example of the screen transition and the transition of the processing content of the output device 20 when the operation of cutting ingredients multiple times to cook is shown. Fig.21 The images d211 to d215 , d221 , d222 , and d201 shown are images associated with the cooking steps 1 to 8 of the cooking data of the above-mentioned dish, respectively.

[0278] First, the control unit 12 causes the output device 20 to display the image d211 according to the above-mentioned cooking data. The image d211 is an image for urging the user to place the white radish used in the dish on the cutting board body 11. Then, the control unit 12 performs an origin reset while switching the image d211 displayed on the output device 20 to the image d212. The image d212 is an image for urging the user to cut the white radish placed on the cutting board body 11 into halves again. Specifically, the control unit 12 performs an origin reset and switches the image when, for example, the load derived from the pressure signal exceeds 200 gf and does not change for more than 0.5 s, that is, when the placement of the white radish is completed. By performing the above-mentioned origin reset, the control unit 12 can properly detect that the white radish is cut into halves in the next cooking process.

[0279] Next, when the control unit 12 detects that the radish has been cut once based on the load change, it switches the image d212 displayed on the output device 20 to the image d213. The image d213 is an image for urging the user to cut the radish cut in half on the cutting board body 11 into halves again.

[0280] Next, when the control unit 12 detects that the radish is cut twice based on the change in load, it switches the image d213 displayed on the output device 20 to the image d214. The image d214 is an image for urging the user to perform the task of cutting the cut radish on the cutting board body 11 again by 2 cm. That is, the task is to cut the radish multiple times by 2 cm.

[0281] Next, when the control unit 12 detects that the radish is cut M times based on the change in load, the image d214 displayed on the output device 20 is switched to the image d215. The M times is a quotient obtained by dividing the standard length of the radish stored in the memory 14 by 2 cm. The control unit 12 can calculate such M times. The image d215 is an image for urging the user to collect the cut radish on the cutting board body 11.

[0282] Next, the control unit 12 performs origin reset while switching the image d215 displayed on the output device 20 to the image d221. The image d221 is an image for urging the user to put the yam on the cutting board body 11. Specifically, the control unit 12 performs origin reset and switches the image when, for example, the load derived from the pressure signal is less than 200 gf and does not change for more than 0.5 s, that is, when the white radish is finished. By performing the above-mentioned origin reset, the control unit 12 can properly detect that the yam is placed on the cutting board body 11 in the next cooking process.

[0283] Next, the control unit 12 performs origin reset while switching the image d221 displayed in the output device 20 to the image d222. The image d222 is an image for urging the user to perform the work of cutting the yam placed on the cutting board body 11 into round slices at intervals of 5 mm. The work is to cut the yam into 5 mm thickness multiple times. Specifically, the control unit 12 performs origin reset and switches the image when, for example, the load derived based on the pressure signal exceeds 100 gf and does not change for more than 0.5 s, that is, when the yam is placed. By performing the above-mentioned origin reset, the control unit 12 can properly detect that the yam is cut into round slices in the next cooking process.

[0284] Next, when the control unit 12 detects L (L is an integer greater than or equal to 1) times of yam cutting according to the change in load, the image d222 displayed on the output device 20 is switched to the image d201. L is a quotient obtained by dividing the standard length of the yam stored in the memory 14 by 5 mm. The control unit 12 may also calculate the above L times. In addition, the image d201 is an image for urging the user to clean up the yam sliced ​​into round pieces on the cutting board body 11.

[0285] In the above Fig.21 In the example shown, since the origin is reset at the timing when the images are switched, the user can perform the tasks in the cooking steps prompted by the images before and after the switching with high accuracy, and the origin can be reset between the tasks.

[0286] exist Fig.21 In the example shown, the origin is reset when the images are switched, but the origin may be reset when the images are displayed instead of when the images are switched.

[0287] Fig. 22 This is another example showing the transition of the screen of the output device 20 and the transition of the processing content when the operation of cutting ingredients is performed multiple times to cook.

[0288] exist Fig. 22 In the example shown, the control unit 12 does not Fig.21The images d211 to d215 shown are displayed on the output device 20, but the image d210 including the contents of the images d211 to d215 is displayed on the output device 20. When the image d210 is displayed, the control unit 12 performs a plurality of origin resets. That is, the control unit 12 performs the first origin reset when the load derived from the pressure signal exceeds 200 gf and does not change for more than 0.5 s. Then, the control unit 12 performs the second origin reset, for example, when the load derived from the pressure signal is less than 200 gf and does not change for more than 0.5 s, and switches the image d210 displayed on the output device 20 to the image d220.

[0289] For example, when the user looks at the image d210 displayed in the output device 20, the user performs various operations shown in the image d210. That is, the user puts a white radish on the cutting board body 11, cuts the white radish into half, cuts the white radish cut into half again, cuts the white radish at intervals of 2 cm, and collects the cut white radish. The control unit 12, on the premise that the user performs the above-mentioned operations, determines that the white radish has been placed when the load exceeds 200 gf and does not change for more than 0.5 s, and performs the first origin reset. In addition, the control unit 12 determines that the collection of the cut white radish has been completed when the load is less than -200 gf and does not change for more than 0.5 s, and performs the second origin reset. By performing the above-mentioned origin reset, the cutting detection of the white radish and the detection of the placement of the yam in the next cooking process can be appropriately performed.

[0290] Image d220 includes Fig.21 The contents of the images d221 to d222 shown are displayed in the output device 20 instead of the images d221 to d222. When the image d220 is displayed, the control unit 12 performs origin reset when, for example, the load derived from the pressure signal exceeds 100 gf and does not change for more than 0.5 s. That is, when the load exceeds 100 gf and does not change for more than 0.5 s, the control unit 12 determines that the placement of the yam has ended and performs origin reset. Thereafter, when the control unit 12 detects the cutting of the yam L times based on the change in the load, the image d220 displayed in the output device 20 is switched to the image d201. By performing the above-mentioned origin reset, the cutting detection of the yam can be appropriately performed.

[0291] exist Fig.21 In the example shown, the origin is reset when the image is switched. Fig. 22 In the example shown, the origin is reset when the image is displayed, but the origin can be reset regardless of when the image is switched or when the image is displayed.

[0292] Fig.23 Another example of the transition of the screen and the transition of the processing content of the output device 20 when cooking is performed by performing the operation of cutting ingredients multiple times.

[0293] exist Fig.23 In the example shown, the control unit 12 will include Fig.21 Instead of displaying the images d211 to d213, an image d210a of the contents of the images d211 to d213 is displayed on the output device 20. When the image d210a is displayed, the control unit 12 performs origin reset when the load derived from the pressure signal exceeds 200 gf and does not change for more than 0.5 s. In this way, the subsequent cutting of the radish can be appropriately detected. When the control unit 12 detects the cutting of the radish once and then detects the cutting twice based on the change in the load, the image d210a displayed on the output device 20 is switched to the image d214.

[0294] Fig.24A as well as Fig. 24B : is a flowchart showing the processing operation of the control unit 12 in this embodiment. Fig.24A as well as Fig. 24B The flowchart shown shows the Fig.17 The images d1 to d7 are displayed during the processing operation.

[0295] (Step S11)

[0296] First, the control unit 12 causes the output device 20 to display an image d1 for preliminary preparation and an image d2 for prompting completion of preparation.

[0297] (Step S12)

[0298] Next, the control unit 12 receives the pressure signal from the first sensor 13 and performs sensing processing based on the pressure signal.

[0299] (Step S13)

[0300] Next, the control unit 12 determines whether there is a user's indication through the sensing process of step S13. For example, when the load change pattern derived from the pressure signal is consistent with a predetermined pattern, the control unit 12 determines that there is a user's indication. Here, when the control unit 12 determines that there is no indication from the user ("No" in step S13), the process starting from step S12 is repeatedly executed.

[0301] (Step S14)

[0302] When the control unit 12 determines in step S13 that there is an instruction from the user (“Yes” in step S13 ), the control unit 12 performs origin reset.

[0303] (Step S16)

[0304] Then, the control unit 12 displays the image d3 for urging the user to cut the food 1 on the output device 20. Fig.10 A progress bar or the like is displayed as shown in (b) to show the progress of the work.

[0305] (Step S17)

[0306] Next, the control unit 12 detects the cutting of the food 1 based on the change in the load derived from the pressure signal.

[0307] (Step S18)

[0308] Next, the control unit 12 determines whether the detected number of cuts has reached a predetermined number of cuts for the cutting process of the food 1. Here, when the control unit 12 determines that the number of cuts has not reached the predetermined number of cuts ("No" in step S18), the process from step S16 is continued.

[0309] (Step S19)

[0310] When the control unit 12 determines in step S18 that the number of cuts has reached a predetermined number of times (“Yes” in step S18 ), the control unit 12 performs origin reset.

[0311] (Step S20)

[0312] Then, the control unit 12 displays the image d4 for urging the user to cut the food 2 on the output device 20. Fig.10 A progress bar or the like is displayed as shown in (b) to show the progress of the work.

[0313] (Step S21)

[0314] Next, the control unit 12 detects the cutting of the food 2 based on the change in the load derived from the pressure signal.

[0315] (Step S22)

[0316] Next, the control unit 12 determines whether the detected number of cuts has reached a predetermined number of cuts for the cutting process of the food 2. Here, when the control unit 12 determines that the number of cuts has not reached the predetermined number of cuts ("No" in step S22), the process from step S20 is continued.

[0317] (Step S23)

[0318] When the control unit 12 determines in step S22 that the number of cuts has reached a predetermined number of times (“Yes” in step S22 ), the control unit 12 performs origin reset.

[0319] (Step S24)

[0320] So Fig. 24B As shown, the control unit 12 causes the output device 20 to display an image d5 for urging the user to remove the ingredients 1 and 2 on the cutting board body 11 .

[0321] (Step S26)

[0322] Next, the control unit 12 derives the load applied to the anvil body 11 by performing the above-mentioned sensing process.

[0323] (Step S27)

[0324] Next, the control unit 12 determines whether the load derived in step S26 is less than -5 gf. When the control unit 12 determines that the load is not less than -5 gf ("No" in step S26), the process from step S26 onwards is repeated.

[0325] (Step S28)

[0326] When the control unit 12 determines that the load has become smaller than -5 gf in step S27 ("Yes" in step S27), the control unit 12 performs origin return.

[0327] (Step S29)

[0328] Then, the control unit 12 causes the output device 20 to display an image d6 for urging the user to place the measuring cup on the cutting board body 11 .

[0329] (Step S30)

[0330] Next, the control unit 12 derives the load borne by the anvil body 11 by performing the above-mentioned sensing process.

[0331] (Step S31)

[0332] Next, the control unit 12 determines whether the load estimated in step S30 exceeds 10 gf. When the control unit 12 determines that the load does not exceed 10 gf (No in step S31), the process from step S30 is repeated.

[0333] (Step S32)

[0334] When the control unit 12 determines that the load exceeds 10 gf in step S31 (YES in step S31 ), the control unit 12 performs origin return.

[0335] (Step S33)

[0336] Then, the control unit 12 causes the output device 20 to display an image d7 for urging the user to put 100 gf of water into the measuring cup on the cutting board body 11. Fig.10 As shown in (c), a progress circle or the like may be displayed to show the progress of the work.

[0337] (Step S34)

[0338] Next, the control unit 12 derives the weight of the water put in the measuring cup by performing the above-mentioned sensing process.

[0339] (Step S35)

[0340] Next, the control unit 12 determines whether the weight of the water derived in step S34 reaches the weight predetermined for the preparation process of putting water into the measuring cup. Here, when the control unit 12 determines that the weight of the water has not reached the predetermined weight ("No" in step S35), the process starting from step S33 is repeated. In addition, when the control unit 12 determines that the weight of the water has reached the predetermined weight in step S35 ("Yes" in step S35), the process ends.

[0341] [Summary of Embodiment 2]

[0342] As described above, the cooking support system 100 in this embodiment performs origin reset at the timing of image switching. Fig.25 Processing shown.

[0343] Fig.25 1 is a flowchart showing the operation of the origin return process performed by the control unit 12 in this embodiment.

[0344] (Step Sb1)

[0345] First, the control unit 12 continuously obtains a pressure signal from the first sensor 13 . The pressure signal indicates a numerical value that changes according to the load applied to the anvil body 11 .

[0346] (Step Sb2)

[0347] Next, the control unit 12 causes the output device 20 to display a first image related to a first cooking process in which a cooking operation is performed using the cutting board body 11 .

[0348] (Step Sb3)

[0349] Next, the control unit 12 converts the numerical value indicated by the obtained pressure signal into a load while the first image is displayed.

[0350] (Step Sb4)

[0351] Next, the control unit 12 switches the first image displayed on the output device 20 to a second image related to a second cooking process, which is a process of performing a cooking operation different from the first cooking process using the cutting board body 11. For example, the control unit 12 switches the first image to the second image based on a pressure signal obtained using the cutting board body 11.

[0352] (Step Sb5)

[0353] The control unit 12 performs origin reset and sets the value indicated by the pressure signal obtained when the first image is switched to the second image to a load of zero.

[0354] (Step Sb6)

[0355] Then, the control unit 12 converts the numerical value indicated by the obtained pressure signal into the load, using the numerical value of the load set to 0 as a reference, while the second image is being displayed.

[0356] Accordingly, for example, when the user of the output device 20 performs the cooking work of the first cooking process according to the first image output from the output device 20, the load applied to the cutting board body 11 is derived according to the cooking work. Therefore, the result of the cooking work in the first cooking process can be determined based on the load. And, after the first image is switched to the second image, when the user performs the cooking work of the second cooking process according to the second image, the load applied to the cutting board body 11 is derived according to the cooking work. Therefore, even in the second cooking process, the result of the cooking work can be determined based on the load. Moreover, since the origin is reset at the timing when the first image is switched to the second image, it is possible to suppress the load derived in the second cooking process from being affected by the cooking work of the first cooking process. In this way, the accuracy of the load derived in the second cooking process can be improved, so that the result of the cooking work in the second cooking process can be appropriately determined. Furthermore, since the origin is reset at the timing of image switching, the cooking work for each cooking step urged by each image before and after switching can be performed with high accuracy, and the origin can be properly reset during the intervals of these cooking works. Therefore, cooking support can be properly performed.

[0357] For example, in the first cooking step, a cooking operation of placing food on the cutting board body 11 is performed, and in the second cooking step, a cooking operation of cutting the food on the cutting board body 11 is performed.

[0358] Accordingly, when cutting the food on the cutting board body 11 in the second cooking step, since the origin can be reset in advance, the cutting of the food can be appropriately detected based on the load applied to the cutting board body 11 as the result of the cooking work in the second cooking step.

[0359] Furthermore, in the first cooking step, a cooking operation of weighing the first seasoning on the cutting board body 11 is performed, and in the second cooking step, a cooking operation of weighing the second seasoning on the cutting board body 11 is performed.

[0360] According to this, when the second seasoning is weighed on the cutting board body 11 in the second cooking process, the origin can be reset in advance even if the first seasoning weighed in the first cooking process is on the cutting board body 11. Therefore, the second seasoning can be properly weighed as a result of the cooking work in the second cooking process.

[0361] Furthermore, in the first cooking step, a cooking operation is performed by placing a container for placing ingredients or seasonings on the cutting board body 11, and in the second cooking step, the cooking operation is performed by placing ingredients or seasonings into the container placed on the cutting board body 11 while weighing the ingredients or seasonings.

[0362] Thus, when weighing in the second cooking step, the origin can be reset in advance even if the container is placed on the cutting board body 11 in the first cooking step. Therefore, as a result of the cooking work in the second cooking step, the weight of the ingredients can be appropriately weighed.

[0363] Furthermore, in the first cooking step, a cooking operation of cutting food materials on the cutting board body 11 is performed, and in the second cooking step, a cooking operation of weighing food materials, containers, or seasonings on the cutting board body 11 is performed.

[0364] Thus, when weighing in the second cooking process, even if the food cut in the first cooking process is placed on the cutting board body 11, the origin can be reset in advance. Therefore, as a result of the cooking work in the second cooking process, the weight of the food can be appropriately weighed.

[0365] Furthermore, in the first cooking step, the food materials or containers placed on the cutting board body 11 are put away, and in the second cooking step, the food materials are cut on the cutting board body 11, or the food materials, containers or seasonings are weighed on the cutting board body 11.

[0366] Thus, when cutting or weighing the food in the second cooking process, the origin can be reset in advance even if the food to be collected in the first cooking process is left on the cutting board body 11. Therefore, as a result of the cooking work in the second cooking process, the cutting of the food can be properly detected, and the weight can be properly weighed.

[0367] (Implementation 3)

[0368] The control unit 12 of the cooking support system 100 in this embodiment switches the measurement method at the timing when the image displayed on the output device 20 is switched. The measurement method is a method of measuring the load applied to the cutting board body 11. In addition, the numerical values ​​such as load and time in this embodiment are all examples and may also be other numerical values.

[0369] Fig.26 The example shown is an example of the change of the load applied to the cutting board body 11 when cutting hard food, cutting soft food, and weighing the weight of seasoning. Fig.26 The horizontal axis of the line graph represents time [s], and the vertical axis represents load f [gf].

[0370] like Fig.26 As shown, when cutting hard food and soft food on cutting board body 11 , a larger load is applied to cutting board body 11 than when weighing seasoning on cutting board body 11 .

[0371] Furthermore, when cutting hard food and soft food on cutting board body 11 , the amount of change per unit time of the load applied to cutting board body 11 is greater than when weighing seasoning on cutting board body 11 .

[0372] Therefore, in order to properly detect the cutting of hard food and the cutting of soft food, a large load range is required, but in order to properly weigh the seasoning, a large load range is not required.

[0373] The load range is a difference between a maximum value and a minimum value calculated from the pressure signal of the first sensor 13 .

[0374] Furthermore, in order to properly detect the cutting of hard food ingredients and the cutting of soft food ingredients, a small load resolution that can grasp the slightest change in load as much as possible is not necessary, but in order to properly weigh the precise weight of the seasoning, a small load resolution is required.

[0375] In addition, load resolution not only means theoretical load resolution, but also the minimum change in load that can be identified. Here, theoretical load resolution refers to the value of the load output range (for example, 0 to 2 kgf) divided by the number of bits during AD conversion (for example, 24 bits).

[0376] That is, the meaning of high load resolution is the same as the meaning of high stability of the output value of the load when the same load is applied continuously. For example, for the load obtained in a certain process, by performing a moving average process on the output value, the stability of the output value when the same load is applied continuously increases. In other words, performing a moving average process on the output value can also improve the load resolution.

[0377] In addition, in order to properly detect the cutting of hard and soft ingredients, it is necessary to grasp the change in load in a short time. For example, when cutting soft ingredients after cutting hard ingredients, the shortest possible time resolution is required, but in order to properly weigh the weight of seasonings, a short time resolution is not required.

[0378] The time resolution is the minimum sampling period of the pressure signal value used to calculate the load, in addition to the sampling period for obtaining the pressure signal value obtained from the first sensor 13. The load can also be smoothed in this sampling period.

[0379] That is, even if the period of the pressure signal output from the first sensor 13 is the same, the time resolution can be increased by increasing the smoothing time when outputting the measured value. In addition, by performing the above operation, although the time resolution increases, the load resolution can be improved accordingly.

[0380] Therefore, the control unit 12 in this embodiment makes the load range, load resolution, and time resolution different when detecting the cutting of the food and when weighing the weight of the seasoning. That is, the control unit 12 switches the load measurement method including the load range, load resolution, and time resolution between the measurement method for cutting and the measurement method for weighing.

[0381] Furthermore, when hard food is cut on the chopping board body 11, the load applied to the chopping board body 11 and the amount of change per unit time of the load are larger than when soft food is cut. Therefore, the control unit 12 in the present embodiment may also make the load range, load resolution, and time resolution different when detecting the cutting of hard food and when detecting the cutting of soft food. That is, the control unit 12 may switch the load measurement method between the measurement method for cutting hard food, the measurement method for cutting soft food, and the measurement method for weighing. Hereinafter, the measurement method for cutting hard food will be referred to as the first cutting measurement method, and the measurement method for cutting soft food will be referred to as the second cutting measurement method.

[0382] In addition, if the ingredients are the same, the larger the ingredients are, the harder they are, and conversely, the smaller the ingredients are, the softer they are. Therefore, the change in load when cutting hard ingredients shows the same characteristics as the change in load when cutting large ingredients. Similarly, the change in load when cutting soft ingredients shows the same characteristics as the change in load when cutting small ingredients. Therefore, the measurement method for the first cutting can be used in the cooking process of cutting large ingredients, and the measurement method for the second cutting can be used in the cooking process of cutting small ingredients.

[0383] In addition, although not shown in the figure, when the cooking process of weighing heavy ingredients and the cooking process of weighing light ingredients are performed continuously, the load measurement method can be switched. In this way, for example, even if at least one of the load resolution and time resolution required is different in the process of weighing 100g of water and the process of weighing 2g of seasoning, the same sensor can be used to meet both requirements.

[0384] Fig. 27 A comparison of the load range, load resolution, and time resolution of each measurement method is shown.

[0385] Regarding the load range, the measurement method for the first cut is the largest, followed by the measurement method for the second cut. The load range of the measurement method for weighing is narrower than that of any other measurement method.

[0386] Regarding the load resolution, the measurement method for the first cut is the largest, followed by the measurement method for the second cut. The load resolution of the measurement method for weighing is narrower than that of any other measurement method.

[0387] Regarding the time resolution, the measurement method for the first cut was the shortest, followed by the measurement method for the second cut. The time resolution of the measurement method for weighing was longer than any other measurement method.

[0388] Fig.28 The load change when cutting hard food materials measured by the measurement method for the first cutting is shown. Fig.28 The horizontal axis of the line graph represents time [s], and the vertical axis represents load f [gf].

[0389] For example, the load range is Fig.28 The time resolution is 1 / 50 second or less for the range of 0 to 5000 gf shown in the figure. Accordingly, the control unit 12 can appropriately measure the change in load during cutting and can improve the detection accuracy of cutting. In addition, although the figure is omitted, the load resolution at this time is about 1 gf, and the measurement method for the first cutting does not have a load resolution that can be fully used in, for example, weighing of fine seasonings.

[0390] Fig.29 The change of a load, for example water, measured in a measuring method for weighing is shown. Fig.29 The horizontal axis of the line graph represents time [s], and the vertical axis represents load f [gf].

[0391] For example, the load range is Fig.29 The load range is 0 to 50 gf, with a load resolution of 0.5 gf or less.

[0392] According to this, the control unit 12 can appropriately measure the change in the water load and can improve the accuracy of the measured weight. Fig.29 The weight of the water between 21 and 22 seconds.

[0393] In this example, in the measurement method for weighing, a larger gain is set for the pressure signal from the first sensor 13 than in the measurement method for the first cut and the measurement method for the second cut. In this way, the load resolution can be refined.

[0394] The gain can be switched by a method of switching a signal to the converter, that is, a method of switching a signal in the converter used when converting an analog signal obtained from the first sensor 13 into a digital signal.

[0395] In addition, in order to make the load resolution fine, a method of making the time resolution coarse may be adopted. The time resolution may be switched by switching the signal to the converter, that is, by switching the signal in the converter used when converting the analog signal obtained from the first sensor 13 into a digital signal, or by keeping the period of the signal obtained from the first sensor 13 unchanged and switching the smoothing time when outputting the measured value of the load.

[0396] Fig.30 1 is a flowchart showing the processing operation accompanying the switching of the measurement method by the control unit 12 .

[0397] (Step S51)

[0398] First, the control unit 12 selects a measurement method corresponding to an operation to be performed by the user based on an image displayed on the output device 20 .

[0399] (Step S52)

[0400] Next, the control unit 12 determines whether the selected measurement method is the measurement method for the first cutting, the measurement method for the second cutting, or the measurement method for weighing.

[0401] (Step S53)

[0402] Here, when the control unit 12 determines that the measurement method selected in step S52 is the measurement method for the first cutting (step S52 for the first cutting), the load range, load resolution, and time resolution used to represent the change in the load borne by the anvil body 11 are set to the load range, load resolution, and time resolution for the first cutting.

[0403] (Step S54)

[0404] Then, the control unit 12 obtains a pressure signal from the first sensor 13 .

[0405] (Step S55)

[0406] The control unit 12 derives the load borne by the anvil body 11 based on the pressure signal and determines whether the change in the load satisfies the cutting condition. Here, when the control unit 12 determines that the change in the load does not satisfy the cutting condition ("No" in step S55), the process starting from step S54 is repeated.

[0407] (Step S56)

[0408] Furthermore, when the control unit 12 determines in step S55 that the change in the load satisfies the cutting condition (“Yes” in step S55 ), the cutting of the food is detected.

[0409] (Step S57)

[0410] Furthermore, when the control unit 12 determines in step S52 that the selected measurement method is the measurement method for the second cutting (step S52 for the second cutting), the load range, load resolution, and time resolution used to represent the change in the load borne by the anvil body 11 are set to the load range, load resolution, and time resolution for the second cutting.

[0411] (Step S58)

[0412] Then, the control unit 12 obtains a pressure signal from the first sensor 13 .

[0413] (Step S59)

[0414] The control unit 12 derives the load borne by the anvil body 11 based on the pressure signal and determines whether the load change satisfies the cutting condition. Here, when the control unit 12 determines that the load change does not satisfy the cutting condition ("No" in step S59), the process starting from step S58 is repeated.

[0415] (Step S60)

[0416] When the control unit 12 determines in step S59 that the change in the amount satisfies the cutting condition ("YES" in step S59), the cutting of the food is detected.

[0417] (Step S61)

[0418] Furthermore, when the control unit 12 determines in step S52 that the selected measurement method is a measurement method for weighing (step S52 for weighing), the load range, load resolution, and time resolution used to represent the change in the load borne by the anvil body 11 are set to the load range, load resolution, and time resolution used for weighing.

[0419] (Step S62)

[0420] Then, the control unit 12 obtains a pressure signal from the first sensor 13 .

[0421] (Step S63)

[0422] The control unit 12 derives the load borne by the anvil body 11 based on the pressure signal and determines whether the load is stable. For example, the control unit 12 determines that the load is stable when the load variation is within a predetermined range (e.g., 0.5 gf) within a certain period of time. Here, when the control unit 12 determines that the load is unstable ("No" in step S63), the process starting from step S62 is repeated.

[0423] (Step S64)

[0424] When the control unit 12 determines that the load is stable in step S63 ("Yes" in step S63), the weight of the food is derived. That is, the stable load is derived as the weight of the food.

[0425] Furthermore, the control unit 12 may make the cutting condition in the measurement method for the first cutting different from the cutting condition in the measurement method for the second cutting. That is, the control unit 12 may switch the cutting condition at the timing when the image displayed in the output device 20 is switched. For example, the cutting condition may be switched at the timing when the image related to the cooking process of cutting hard ingredients is switched to the image related to the cooking process of cutting soft ingredients. Similarly, the cutting condition may be switched at the timing when the image related to the cooking process of cutting large ingredients is switched to the image related to the cooking process of cutting small ingredients. For example, Figure 4 In the cutoff conditions shown, the threshold values ​​th and fh of the cutoff conditions in the measurement method for the first cutoff are larger than the threshold values ​​th and fh of the cutoff conditions in the measurement method for the second cutoff.

[0426] Fig.31 An example of screen transition and processing content transition of the output device 20 is shown. Fig.31 In the example shown, Fig.21 The measurement method switching has been added to the screen transition and the transition of processing content.

[0427] The control unit 12 switches the measurement method at the timing when the image d213 displayed on the output device 20 is switched to the image d214. For example, the control unit 12 switches the measurement method for the first cutting to the measurement method for the second cutting. In this way, the 2 cm interval cutting of the white radish to be performed later can be appropriately detected.

[0428] Furthermore, the control unit 12 switches the measurement method at the timing when the image d214 displayed on the output device 20 is switched to the image d215. For example, the control unit 12 switches the measurement method for the second cutting to the measurement method for the first cutting. Thus, the subsequent placing of the yam and the cutting of the yam into 2 cm-spaced discs can be appropriately detected.

[0429] And, in Fig.31 In the example shown, since the measurement method is switched when the images are switched, the user can perform the cooking tasks of each cooking step prompted by the images before and after the switching with high accuracy, and can appropriately switch the measurement method between these cooking tasks.

[0430] in addition, Fig.31 The switching timing of the measurement mode shown is an example, and the measurement mode may be switched at other timings. Furthermore, it is possible to switch between any one of the measurement mode for the first cutting and the measurement mode for the second cutting, and the measurement mode for weighing.

[0431] Fig.32 Another example of the screen transition and the transition of the processing content of the output device 20 is shown. Fig.32 In the example shown, Fig. 22 The measurement method switching has been added to the screen transition and the transition of processing content.

[0432] When the image d210 is displayed on the output device 20, the control unit 12 switches the measurement method when the cutting of the white radish is detected once and then detected twice. For example, the control unit 12 switches the measurement method used for the first cutting to the measurement method used for the second cutting. In this way, the 2 cm interval cutting of the white radish to be performed later can be appropriately detected.

[0433] Furthermore, when the control unit 12 detects the M-th cutting of the white radish at 2 cm intervals, the control unit 12 switches the measuring method. For example, the control unit 12 switches the measuring method for the second cutting to the measuring method for the first cutting. Accordingly, the subsequent placing of the yam and the cutting of the yam into 2 cm-interval discs can be appropriately detected.

[0434] in addition, Fig.32 The switching timing of the measurement mode shown is an example, and the measurement mode may be switched at other timings. Furthermore, it is possible to switch between any one of the measurement mode for the first cutting and the measurement mode for the second cutting, and the measurement mode for weighing.

[0435] Fig.33 Another example of the screen transition and the transition of the processing content of the output device 20 is shown. Fig.33 In the example shown, Fig.23 The measurement method switching has been added to the screen transition and the transition of processing content.

[0436] When the image d210a is displayed on the output device 20, the control unit 12 detects the cutting of the radish once and further switches the measurement method when detecting the cutting twice. For example, the control unit 12 switches the measurement method for the first cutting to the measurement method for the second cutting.

[0437] Then, the control unit 12 switches the measurement method at the timing when the image d214 displayed on the output device 20 is switched to the image d215. For example, the control unit 12 switches the measurement method for the second cutting to the measurement method for the first cutting.

[0438] in addition, Fig.33The switching timing of the measurement mode shown is an example, and the measurement mode may be switched at other timings. Furthermore, the measurement mode may be switched between any one of the measurement mode for the first cutting and the measurement mode for the second cutting, and the measurement mode for weighing.

[0439] Fig.34A as well as Fig.34B : is a flowchart showing the processing operation of the control unit 12 in this embodiment. Fig.34A as well as Fig.34B The flowchart shown shows the Fig.17 The processing work until images d1 to d7 are displayed is Fig.24A as well as Fig. 24B The flow chart shown has measurement mode switching added.

[0440] (Step S15)

[0441] For example, the control unit 12 Fig.34A As shown, after the origin is reset in step S14, the measurement mode is switched to the measurement mode for cutting. Thus, cutting can be appropriately detected in step S17.

[0442] (Step S25)

[0443] For example, the control unit 12 Fig.34B As shown, after the image is displayed in step S24, the measurement mode is switched to a measurement mode for weighing. Thus, the weight of water can be appropriately derived in step S34 and the like.

[0444] [Summary of Implementation Method 3]

[0445] As described above, the cooking support system 100 in this embodiment switches the measurement method when switching the image. Fig.35 Processing shown.

[0446] Fig.35 1 is a flowchart showing the processing operation of the control unit 12 in this embodiment.

[0447] (Step Sc1)

[0448] First, the control unit 12 causes the output device 20 to display a first image related to a first cooking process in which a cooking operation is performed using the cutting board body 11 .

[0449] (Step Sc2)

[0450] Next, the control unit 12 obtains the load applied to the anvil body 11 at the first time resolution while the first image is displayed.

[0451] (Step Sc3)

[0452] Next, the control unit 12 switches the first image displayed on the output device 20 to a second image related to a second cooking process in which a cooking operation different from the first cooking process is performed using the cutting board body 11 .

[0453] (Step Sc4)

[0454] Next, when the first image is switched to the second image, the control unit 12 switches the time resolution used when acquiring the load from the first time resolution to a second time resolution different from the first time resolution.

[0455] (Step Sc5)

[0456] Then, the control unit 12 obtains the load applied to the anvil body 11 at the second time resolution while the second image is displayed.

[0457] For example, in the first cooking step, the cooking work of cutting ingredients on the cutting board body 11 is performed, and in the second cooking step, the cooking work of weighing seasonings on the cutting board body 11 is performed. In this case, the first time resolution is shorter than the second time resolution.

[0458] Accordingly, when the user of the output device 20 performs the cooking work of the first cooking process according to the first image output from the output device 20, the load applied to the cutting board body 11 is obtained according to the cooking work. Therefore, the result of the cooking work in the first cooking process can be determined based on the load. Furthermore, after the first image is switched to the second image, when the user performs the cooking work of the second cooking process according to the second image, the load applied to the cutting board body 11 is obtained according to the cooking work. Therefore, even in the second cooking process, the result of the cooking work can be determined based on the load. Furthermore, when the first cooking process is performed, the load is obtained with the first time resolution, and when the second cooking process is performed, the load is obtained with the second time resolution. Therefore, in the first cooking process, the change in the load can be obtained with the time resolution suitable for the cooking work in the first cooking process, and the result of the cooking work in the first cooking process can be appropriately determined. Similarly, in the second cooking process, the change in load can be obtained with a time resolution suitable for the cooking work in the second cooking process, and the result of the cooking work in the second cooking process can be appropriately determined. In addition, since the time resolution used when obtaining the load is switched when the image is switched, the user can perform the cooking work of each cooking process urged by each image before and after the switching with high accuracy, and the time resolution can be appropriately switched between these cooking works. Therefore, cooking support can be appropriately performed.

[0459] Furthermore, when the control unit 12 obtains the load while the first image is displayed, the load is obtained using the first load range, and when the first image is switched to the second image, the first load range is further switched to a second load range different from the first load range. Thus, when the control unit 12 obtains the load while the second image is displayed, the load is obtained using the second load range.

[0460] For example, in the first cooking step, the cooking work of cutting ingredients on the cutting board body 11 is performed, and in the second cooking step, the cooking work of weighing seasonings on the cutting board body 11 is performed. In this case, the first load range is larger than the second load range.

[0461] According to this, when the first cooking process is performed, the load is obtained using the first load range, and when the second cooking process is performed, the load is obtained using the second load range. Therefore, in the first cooking process, the load can be obtained in the load range suitable for the cooking work in the first cooking process, and the result of the cooking work in the first cooking process can be appropriately determined. Similarly, in the second cooking process, the load can be obtained in the load range suitable for the cooking work in the second cooking process, and the result of the cooking work in the second cooking process can be appropriately determined.

[0462] Furthermore, when the control unit 12 obtains the load while the first image is displayed, the load is obtained at the first load resolution, and when the first image is switched to the second image, the first load resolution is further switched to a second load resolution different from the first load resolution. Thus, when the control unit 12 obtains the load while the second image is displayed, the load is obtained at the second load resolution.

[0463] For example, in the first cooking step, the cooking work of cutting ingredients on the cutting board body 11 is performed, and in the second cooking step, the cooking work of weighing seasonings on the cutting board body 11 is performed. In this case, the first load resolution is larger than the second load resolution.

[0464] According to this, when the first cooking process is performed, the load is obtained at the first load resolution, and when the second cooking process is performed, the load is obtained at the second load resolution. Therefore, in the first cooking process, the change in load can be obtained at the load resolution suitable for the cooking work in the first cooking process, and the result of the cooking work in the first cooking process can be appropriately determined. Similarly, in the second cooking process, the change in load can be obtained at the load resolution suitable for the cooking work in the second cooking process, and the result of the cooking work in the second cooking process can be appropriately determined.

[0465] Furthermore, when the control unit 12 obtains the load during the period when the first image is displayed, the output value output from the first sensor 13 according to the load is averaged in the first time, thereby obtaining the load expressed at the first load resolution. Therefore, when the first image is switched to the second image, the control unit 12 further switches the first time to a second time different from the first time. When the control unit 12 obtains the load during the period when the second image is displayed, the output value output from the first sensor 13 according to the load is averaged in the second time, thereby obtaining the load expressed at the second load resolution different from the first load resolution. In addition, the above-mentioned output value is a value shown by the pressure signal.

[0466] Accordingly, the load resolution can be switched by switching the first time to the second time as the time used in the moving average. For example, if the second time is longer than the first time, the stability of the load can be improved. That is, the load resolution can be improved. In addition, either the first time or the second time can be 1, or the moving average can not be performed in the time of the one.

[0467] Furthermore, in the first cooking step, a cooking operation of cutting a first ingredient on the cutting board body 11 is performed, and in the second cooking step, a cooking operation of cutting a second ingredient different from the first ingredient in at least one of hardness and size is performed on the cutting board body 11. In this case, the control unit 12 further detects the cutting of the first ingredient when the change in the obtained load satisfies the first condition while the first image is displayed. Therefore, the control unit 12 further switches the first condition to a second condition different from the first condition when the first image is switched to the second image. The control unit 12 further detects the cutting of the second ingredient when the change in the obtained load satisfies the second condition while the second image is displayed.

[0468] For example, the first condition and the second condition refer to the conditions that the period during which the time differential value of the load is positive is longer than the first threshold value, and after the load is greater than the second threshold value, the load becomes smaller than the second threshold value. Among the first condition and the second condition, at least one of the first threshold value and the second threshold value is different from each other.

[0469] According to this, when the first cooking process is performed, the cutting of the first ingredient is detected under the first condition, and when the second cooking process is performed, the cutting of the second ingredient is detected under the second condition. Therefore, in the first cooking process, the cutting of the ingredient can be detected under the condition suitable for the ingredient in the first cooking process, and the result of the cooking work in the first cooking process can be appropriately determined. Similarly, in the second cooking process, the cutting of the ingredient can be detected under the condition suitable for the ingredient in the second cooking process, and the result of the cooking work in the second cooking process can be appropriately determined.

[0470] In addition, in this embodiment, the measuring method for cutting includes the measuring method for the first cutting and the measuring method for the second cutting, and the measuring method for weighing may also include the measuring method for the first weighing and the measuring method for the second weighing. For example, the measuring method for the first weighing is used in a cooking process in which heavy ingredients or heavy seasonings such as water are put into a pot, and conversely, the measuring method for the second weighing is used in a cooking process in which light ingredients or light seasonings such as salt are weighed. Accordingly, the weight of ingredients or seasonings can be properly weighed.

[0471] (Variation Example)

[0472] The above is a description of the cooking support system, cooking support device, and cooking support method involved in one or more forms based on various embodiments, and the present invention is not limited to these embodiments. Forms obtained by performing various modifications that can be thought of by those skilled in the art on various embodiments and forms formed by combining constituent elements in different embodiments within the scope of the present invention are all included in the scope of this disclosure.

[0473] For example, in each of the above-described embodiments, the first sensor 13 is composed of four pressure sensors. However, the number of pressure sensors included in the first sensor 13 is not limited to four, and may be another number.

[0474] And in the present disclosure, all or part of a unit, a device, or all or part of a functional block in the block diagram shown in FIG. 2 can be performed by one or more electronic circuits including a semiconductor device, a semiconductor integrated circuit (IC), or an LSI (large scale integration). LSI or IC can be integrated in one chip, or can be composed of a combination of multiple chips. For example, functional blocks other than storage elements can be integrated in one chip. Although it is called LSI or IC here, it can also be called other names depending on the degree of integration, and can also be called system LSI, VLSI (very large scale integration), or ULSI (ultra large scale integration). FPGA (Field Programmable Gate Array) that is programmable after LSI manufacturing, or a reconfigurable logic device (reconfigurable logic device) in which the connection relationship inside the LSI can be reconfigured or the circuit division inside the LSI can be set can also be used for the same purpose.

[0475] Furthermore, the functions or operations of a unit, device, or part, all or part of a device can be executed by software processing. In this case, the software is recorded on one or more non-transitory recording media such as ROMs, optical disks, hard disk drives, etc., and when the software is executed by a processor, the software enables the processor and its peripheral devices to execute specific functions within the software. The system or device may also have one or more non-transitory recording media, a processor, and required hardware devices such as interfaces on which the software is recorded.

[0476] The present disclosure can be applied to a cooking support system or a cooking support device used in cooking food or the like.

[0477] Explanation of symbols

[0478] 10 Cooking support device

[0479] 11 Cutting board body

[0480] 11a Plate 1

[0481] 11b Plate 2

[0482] 12 Control Unit

[0483] 13 1st sensor

[0484] 13a Pressure sensor

[0485] 14 Memory

[0486] 20 Output device

[0487] 30 2nd sensor

[0488] 100 Cooking Support System

[0489] a1 Cutting line

[0490] a2 kitchen knife

Claims

1. A cooking support method, executed by a computer, In the cooking support method, causing a first image related to a first cooking process to be displayed on an output device, wherein the first cooking process is a process of performing a cooking operation using the cutting board body, During the period when the first image is displayed, a load applied to the anvil body is obtained at a first time resolution, The first image displayed on the output device is switched to a second image related to a second cooking process, wherein the second cooking process is a process of performing a cooking operation different from the first cooking process using the cutting board body, When the first image is switched to the second image, the time resolution used when obtaining the load is switched from the first time resolution to a second time resolution different from the first time resolution, During the period when the second image is displayed, the load applied to the anvil body is obtained at the second time resolution, In the first cooking step or the second cooking step, a cooking operation of cutting food ingredients on the cutting board body is performed.

2. The cooking support method according to claim 1, When the first cooking step involves cutting ingredients on the cutting board body and the second cooking step involves weighing seasonings on the cutting board body, the first time resolution is shorter than the second time resolution.

3. The cooking support method according to claim 1, When obtaining the load while the first image is displayed, the load is obtained using a first load range. When the first image is switched to the second image, the first load range is further switched to a second load range different from the first load range. When the load is obtained while the second image is displayed, the load is obtained using the second load range.

4. The cooking support method according to claim 3, When the first cooking step involves cutting ingredients on the cutting board body and the second cooking step involves weighing seasonings on the cutting board body, the first load range is larger than the second load range.

5. The cooking support method according to claim 1, When obtaining the load while the first image is displayed, the load is obtained at a first load resolution. When the first image is switched to the second image, the first load resolution is further switched to a second load resolution different from the first load resolution. When the load is obtained while the second image is displayed, the load is obtained at the second load resolution.

6. The cooking support method according to claim 1, When the load is obtained during the period in which the first image is displayed, the output value output from the sensor according to the load is averaged over a first time period to obtain the load expressed at a first load resolution. When the first image is switched to the second image, the first time is further switched to a second time different from the first time, When the load is obtained while the second image is displayed, the output value output from the sensor according to the load is averaged during the second time period to obtain the load expressed at a second load resolution different from the first load resolution.

7. The cooking support method according to claim 5, When the first cooking step involves cutting ingredients on the cutting board body and the second cooking step involves weighing seasonings on the cutting board body, the first load resolution is greater than the second load resolution.

8. The cooking support method according to any one of claims 1 to 7, In the first cooking step, a cooking operation of cutting a first food material on the cutting board body is performed, and in the second cooking step, a cooking operation of cutting a second food material different from the first food material in at least one of hardness and size is performed on the cutting board body. In this case, During the period when the first image is displayed, and when the obtained change in the load satisfies a first condition, detecting the cutting of the first food material, When the first image is switched to the second image, the first condition is further switched to a second condition different from the first condition, While the second image is being displayed, when the obtained change in the load satisfies the second condition, the cutting of the second food is detected.

9. The cooking support method according to claim 8, The first condition and the second condition refer to the conditions that the time differential value of the load is positive for a period longer than the first threshold value, and the load becomes smaller than the second threshold value after becoming larger than the second threshold value. In the first condition and the second condition, at least one of the first threshold value and the second threshold value is different from each other.

10. The cooking support method according to claim 1, In one of the first cooking process and the second cooking process, while the cooking work of cutting the first ingredient on the chopping board body is being performed, in the other cooking process, the cooking work of cutting the second ingredient on the chopping board body or the cooking work of weighing the seasoning on the chopping board body is being performed, the second ingredient being an ingredient different from the first ingredient in at least one of hardness and size.

11. A cooking support device, The cooking support device includes a processor and a memory. the processor, causing a first image to be displayed on an output device, wherein the first image is an image stored in the memory and is an image related to a first cooking process, wherein the first cooking process is a process of performing a cooking operation using the cutting board body, During the period when the first image is displayed, a load applied to the anvil body is obtained at a first time resolution, The first image displayed on the output device is switched to a second image related to a second cooking process, wherein the second cooking process is a process of performing a cooking operation different from the first cooking process using the cutting board body, When the first image is switched to the second image, the time resolution used when obtaining the load is switched from the first time resolution to a second time resolution different from the first time resolution, During the period when the second image is displayed, the load applied to the anvil body is obtained at the second time resolution, In the first cooking step or the second cooking step, a cooking operation of cutting food ingredients on the cutting board body is performed.

12. The cooking support device according to claim 11, When the first cooking step involves cutting ingredients on the cutting board body and the second cooking step involves weighing seasonings on the cutting board body, the first time resolution is shorter than the second time resolution.

13. The cooking support device according to claim 11, the processor, When obtaining the load while the first image is displayed, the load is obtained using a first load range. When the first image is switched to the second image, the first load range is further switched to a second load range different from the first load range. When the load is obtained while the second image is displayed, the load is obtained using the second load range.

14. The cooking support device according to claim 13, When the first cooking step involves cutting ingredients on the cutting board body and the second cooking step involves weighing seasonings on the cutting board body, the first load range is larger than the second load range.

15. The cooking support device according to claim 11, the processor, When obtaining the load while the first image is displayed, the load is obtained at a first load resolution. When the first image is switched to the second image, the first load resolution is further switched to a second load resolution different from the first load resolution. When the load is obtained while the second image is displayed, the load is obtained at the second load resolution.

16. The cooking support device according to claim 11, the processor, When the load is obtained during the period in which the first image is displayed, the output value output from the sensor according to the load is averaged over a first time period to obtain the load expressed at a first load resolution. When the first image is switched to the second image, the first time is further switched to a second time different from the first time, When the load is obtained while the second image is displayed, the output value output from the sensor according to the load is averaged during the second time period to obtain the load expressed at a second load resolution different from the first load resolution.

17. The cooking support device according to claim 15, When the first cooking step involves cutting ingredients on the cutting board body and the second cooking step involves weighing seasonings on the cutting board body, the first load resolution is greater than the second load resolution.

18. The cooking support device according to any one of claims 11 to 17, In the first cooking step, a cooking operation of cutting a first food material on the cutting board body is performed, and in the second cooking step, a cooking operation of cutting a second food material different from the first food material in at least one of hardness and size is performed on the cutting board body. In this case, the processor, During the period when the first image is displayed, and when the obtained change in the load satisfies a first condition, detecting the cutting of the first food material, When the first image is switched to the second image, the first condition is further switched to a second condition different from the first condition, While the second image is being displayed, when the obtained change in the load satisfies the second condition, the cutting of the second food is detected.

19. The cooking support device according to claim 18, The first condition and the second condition refer to the conditions that the time differential value of the load is positive for a period longer than the first threshold value, and the load becomes smaller than the second threshold value after becoming larger than the second threshold value. In the first condition and the second condition, at least one of the first threshold value and the second threshold value is different from each other.

20. A recording medium, which is a non-transitory recording medium that can be read by a computer, in which a program is stored, the program causing the computer to execute: causing a first image related to a first cooking process to be displayed on an output device, wherein the first cooking process is a process of performing a cooking operation using the cutting board body, During the period when the first image is displayed, a load applied to the anvil body is obtained at a first time resolution, The first image displayed on the output device is switched to a second image related to a second cooking process, wherein the second cooking process is a process of performing a cooking operation different from the first cooking process using the cutting board body, When the first image is switched to the second image, the time resolution used when obtaining the load is switched from the first time resolution to a second time resolution different from the first time resolution, During the period when the second image is displayed, the load applied to the anvil body is obtained at the second time resolution, In the first cooking step or the second cooking step, a cooking operation of cutting food ingredients on the cutting board body is performed.

Images