Information providing method, information providing system, and program

Abstract

The invention provides an information providing method, an information providing system, and a program. The information providing method is executed by a computer, and comprises the steps of: acquiring first component information (i1) related to a component contained in a food material (C) before cooking; a step for acquiring second component information (i2) relating to a component contained in the cuisine (D) using the foodstuff (C); and a step for outputting a cooking condition (Zc) for cooking the food (C) on the basis of at least the first component information (i1) and the second component information (i2).

Description

Technical Field

[0001] The present disclosure relates to an information providing method, an information providing system, and a program for providing cooking information. Background Art

[0002] Patent Document 1 discloses a data processing method capable of reproducing the same dish as that made by a cook. In this data processing method, cooking recipe data is generated based on cooking action data and sensory data. The cooking action data records information related to the ingredients of the dish and information related to the actions of the cook in the cooking process using the ingredients, and the sensory data represents the sensations of the cook measured in conjunction with the progress of the cooking process.

[0003] Prior Art Documents

[0004] Patent Document 1: International Publication No. 2020 / 179407 Summary of the Invention

[0005] However, in the cooking recipe data generated based on the data shown in Patent Document 1, there may sometimes be deviations in the cooked dish.

[0006] The present disclosure provides an information providing method and the like that suppress deviations in the cooked dish.

[0007] An information providing method according to one aspect of the present disclosure is an information providing method executed by a computer, including: a step of obtaining first ingredient information related to the ingredients contained in the ingredients before cooking; a step of obtaining second ingredient information related to the ingredients contained in the dish using the ingredients; and a step of outputting cooking conditions for cooking the ingredients based on at least the first ingredient information and the second ingredient information.

[0008] An information providing system according to one aspect of the present disclosure includes: a first information obtaining unit that obtains first ingredient information related to the ingredients contained in the ingredients before cooking; a second information obtaining unit that obtains second ingredient information related to the ingredients contained in the dish using the ingredients; an information processing unit that derives cooking conditions for cooking the ingredients based on at least the first ingredient information and the second ingredient information; and an output unit that outputs information related to the cooking conditions.

[0009] A program according to one aspect of the present disclosure causes a computer to execute: a step of obtaining first ingredient information related to the ingredients contained in the ingredients before cooking; a step of obtaining second ingredient information related to the ingredients contained in the dish using the ingredients; and a step of outputting cooking conditions for cooking the ingredients based on at least the first ingredient information and the second ingredient information.

[0010] In addition, the overall or specific technical solutions of the present disclosure can be implemented by a system, a method, an integrated circuit, a computer program, or a recording medium such as a computer-readable CD-ROM, or can be implemented by any combination of a system, a method, an integrated circuit, a computer program, and a recording medium.

[0011] According to the information providing method of the present disclosure, etc., it is possible to suppress the occurrence of deviations in the cooked dish. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 It is a diagram showing an example of cooking based on a conventional cooking method.

[0013] Figure 2 It is a diagram showing an example of cooking based on the information providing method of the present disclosure.

[0014] Figure 3 It is a block diagram showing the functional configuration of the information providing system according to the embodiment.

[0015] Figure 4 It is a timing diagram showing the operation of the information providing system according to the embodiment.

[0016] Figure 5 It is a diagram showing an example of the analysis information of the food material.

[0017] Figure 6 It is a diagram showing an example of the first component information.

[0018] Figure 7 It is a diagram showing an example of the food material information.

[0019] Figure 8 It is a diagram showing the database included in the information providing system.

[0020] Figure 9 It is a diagram showing an example of the dish list.

[0021] Figure 10 It is a diagram showing an example of the screen when selecting a desired dish from the dish list.

[0022] Figure 11 It is a diagram showing an example of the dish information.

[0023] Figure 12 It is a diagram showing an example of the second component information.

[0024] Figure 13 It is a diagram showing an example of the reference cooking conditions.

[0025] Figure 14 It is a diagram showing an example of the condition fixed items.

[0026] Figure 15 This is a diagram showing an example of a screen for presenting information related to acceptance and condition-fixed items.

[0027] Figure 16 This is a diagram showing an example of cooking conditions.

[0028] Figure 17 This is a diagram schematically showing the derivation of cooking conditions using a cooking condition derivation model.

[0029] Figure 18 This is a diagram showing an example of a screen for presenting cooking conditions.

[0030] Figure 19 This is a flowchart showing the information providing method of the embodiment.

[0031] Figure 20 This is a flowchart showing the generation method of a cooking condition derivation model.

[0032] Figure 21 This is a diagram showing the process of determining whether condition-fixed items are feasible.

[0033] Figure 22 This is a block diagram showing the functional configuration of an information providing system according to a modification example of the embodiment.

[0034] Figure 23 This is a timing diagram showing the operation of an information providing system according to a modification example of the embodiment.

[0035] Figure 24 This is a diagram showing an example of information related to a second component.

[0036] Figure 25 This is a diagram showing an example of important component information.

[0037] Figure 26 This is a diagram showing an example of a screen for selecting important components.

[0038] Figure 27 This is a diagram showing the process (flow) of determining whether cooking conditions including important components are feasible. Detailed Embodiment

[0039] (Realizing the Insights of the Present Disclosure)

[0040] Regarding the process of realizing the present disclosure, refer to Figure 1 and Figure 2 for description.

[0041] Figure 1 This is a diagram showing an example of cooking based on a conventional cooking method.

[0042] Figure 1An example of cooking onions to make onion soup is shown. In this example, the taste of the cooked dish varies depending on the cooking day. Thus, even when using the same ingredients and cooking method, sometimes deviations occur in the cooked dish. Deviations in the dish include, for example, deviations in the flavor, texture, and ingredients of the dish. The different tastes after cooking can be attributed to reasons such as different harvest periods of the onions, differences in freshness even for onions on the same harvest day, different production regions of the onions, different producers and production conditions of the onions, etc.

[0043] Figure 2 It is a diagram showing an example of cooking based on the information providing method of the present disclosure.

[0044] Figure 2 In (a) of, an example is shown where when cooking with 100 g of onion a1, it is heated and cooked in pan A for 15 minutes to make onion soup a2. Figure 2 In (b) of, an example is shown where when cooking with 90 g of onion b1, it is heated and cooked in pan B for 17 minutes to make onion soup b2. In this example, in order to make the ingredients contained in onion soup b2 reproduce the ingredients contained in onion soup a2 as an index, the cooking conditions when cooking onion b1 are set. As a result, the taste of onion soup b2 becomes substantially the same as the taste of onion soup a2, suppressing deviations in the cooked dish.

[0045] As described above, the information providing method of the present disclosure and the like have the following configuration in order to suppress deviations in the cooked dish.

[0046] The information providing method of the present disclosure is an information providing method executed by a computer, including: a step of obtaining first ingredient information related to the ingredients contained in the ingredients before cooking; a step of obtaining second ingredient information related to the ingredients contained in the dish made using the ingredients; a step of outputting cooking conditions for cooking the ingredients based on at least the first ingredient information and the second ingredient information.

[0047] In this way, based on the first ingredient information and the second ingredient information, cooking conditions are output, thereby enabling the reproduction of the ingredients contained in the dish. Thus, deviations in the cooked dish can be suppressed.

[0048] Alternatively, the information providing method may further include: a step of obtaining reference cooking conditions that serve as a reference for the conditions when cooking the ingredients based on dish information related to the dish made using the ingredients; in the step of outputting the cooking conditions, using the dish corresponding to the second ingredient information as a target, and outputting the cooking conditions for cooking the ingredients before cooking corresponding to the first ingredient information based on the reference cooking conditions.

[0049] Thus, by also outputting cooking conditions based on reference cooking conditions, the ingredients included in the dish can be reproduced. Thereby, it is possible to suppress the occurrence of deviations in the cooked dish.

[0050] Alternatively, the information providing method may further include: a step of obtaining ingredient information including information related to the amount of the ingredient, and in the step of outputting the cooking conditions, based on the reference cooking conditions and the ingredient information, outputting the cooking conditions in which the amount of the ingredient has changed with respect to the reference cooking conditions.

[0051] Thus, by outputting cooking conditions in which the amount of the ingredient has changed with respect to the reference cooking conditions, the ingredients included in the dish can be reproduced. Thereby, it is possible to suppress the occurrence of deviations in the cooked dish.

[0052] Alternatively, the information providing method may further include: a step of obtaining a list of dishes including one or more of the dishes based on the ingredient information; a step of obtaining information indicating a dish selected from the one or more dishes included in the list of dishes as the dish information.

[0053] Thus, by obtaining the above-described dish information, for example, it is possible to derive cooking conditions for a dish that matches the desires of the user who uses the information providing method. Thereby, when providing a dish that matches the desires of the user, it is possible to suppress the occurrence of deviations in the dish.

[0054] Alternatively, the reference cooking conditions and the cooking conditions each have a plurality of condition adjustment items in common with each other, and the information providing method may further include: a step of receiving information related to the setting of at least one condition adjustment item among the plurality of condition adjustment items included in the reference cooking conditions, and in the step of outputting the cooking conditions, outputting the cooking conditions derived in a manner that reflects the setting of the at least one condition adjustment item.

[0055] Thus, by receiving information related to the setting of the condition adjustment item, for example, it is possible to derive cooking conditions that match the setting of the condition adjustment item specified by the user. Thereby, based on the cooking conditions that match the condition adjustment item, it is possible to suppress the occurrence of deviations in the cooked dish.

[0056] Alternatively, the information related to the setting of the condition adjustment item is information related to a condition fixed item that is fixed without changing the setting of the condition adjustment item, and in the step of outputting the cooking conditions, outputting the cooking conditions derived in a manner that reflects the information related to the condition fixed item.

[0057] In this way, by accepting information related to the condition-fixed items, cooking conditions that match the condition-fixed items specified by the user can be derived, for example. Thus, based on the cooking conditions that match the condition-fixed items, deviations in the cooked dish can be suppressed.

[0058] Alternatively, in the step of outputting the cooking conditions, when it is determined that cooking including the condition-fixed items can be performed, the cooking conditions including the condition-fixed items are determined as the cooking conditions.

[0059] In this way, when it is determined that cooking including the condition-fixed items can be performed, by determining the cooking conditions including the condition-fixed items as the cooking conditions, cooking conditions that can cook the condition-fixed items under the cooking conditions can be derived. Thus, based on the cooking conditions that match the condition-fixed items, deviations in the cooked dish can be suppressed.

[0060] Alternatively, in the step of outputting the cooking conditions, when it is determined that cooking including the condition-fixed items cannot be performed, re-acquisition of information related to the condition-fixed items is performed.

[0061] In this way, by performing re-acquisition of information related to the condition-fixed items, cooking conditions that can cook the condition-fixed items under the cooking conditions can be derived. Thus, based on the cooking conditions that match the condition-fixed items, deviations in the cooked dish can be suppressed.

[0062] Alternatively, the information providing method may further include: a step of accepting information that selects at least one of the multiple ingredients included in the dish as an important ingredient, and in the step of outputting the cooking conditions, outputting the cooking conditions derived in a manner that reflects the cooking conditions including the important ingredient.

[0063] In this way, by accepting information related to the important ingredient, cooking conditions that reflect the cooking conditions including the important ingredient specified by the user can be derived, for example. Thus, under the cooking conditions that reflect the cooking conditions including the important ingredient, deviations in the cooked dish can be suppressed.

[0064] Alternatively, the information providing method may further include: a step of generating a cooking condition derivation model for generating the cooking conditions, and in the step of generating the cooking condition derivation model, generating the cooking condition derivation model by performing machine learning on the relationship between information related to the ingredients included in the ingredients before cooking, the cooking conditions of the dish using the ingredients, and information related to the ingredients included in the dish, and in the step of outputting the cooking conditions, outputting the cooking conditions derived using the cooking condition derivation model.

[0065] In this way, by using the cooking condition derivation model to derive the cooking conditions, cooking conditions with high accuracy can be derived. As a result, it is possible to suppress the occurrence of deviations in the cooked dish.

[0066] The information providing system of the present disclosure includes: a first information acquisition unit that acquires first ingredient information related to the ingredients contained in the food material before cooking; a second information acquisition unit that acquires second ingredient information related to the ingredients contained in the dish using the food material; an information processing unit that derives cooking conditions for cooking the food material based on at least the first ingredient information and the second ingredient information; and an output unit that outputs information related to the cooking conditions.

[0067] In this way, by deriving the cooking conditions based on the first ingredient information and the second ingredient information, it is possible to reproduce the ingredients contained in the dish. As a result, it is possible to suppress the occurrence of deviations in the cooked dish.

[0068] In addition, the first ingredient information may also be information obtained by an analysis device that analyzes the ingredients contained in the food material.

[0069] As a result, it is possible to accurately acquire the first ingredient information and derive accurate cooking conditions. As a result, it is possible to suppress the occurrence of deviations in the cooked dish.

[0070] The program of the present disclosure causes a computer to execute: a step of acquiring first ingredient information related to the ingredients contained in the food material before cooking; a step of acquiring second ingredient information related to the ingredients contained in the dish using the food material; and a step of outputting cooking conditions for cooking the food material based on at least the first ingredient information and the second ingredient information.

[0071] According to this program, it is possible to suppress the occurrence of deviations in the cooked dish.

[0072] In addition, the information providing system of the present disclosure may also have the following configuration.

[0073] For example, in the information providing system, the first information acquisition unit may further acquire food material information including information related to the amount of the food material, and the information processing unit may derive the cooking conditions based on the food material information, the first ingredient information, the reference cooking conditions, and the second ingredient information.

[0074] In this way, by deriving the cooking conditions based on the food material information, the first ingredient information, the reference cooking conditions, and the second ingredient information, it is possible to reproduce the ingredients contained in the dish. As a result, it is possible to suppress the occurrence of deviations in the cooked dish.

[0075] Alternatively, it may also be that the information providing system further includes a menu database that stores data related to the dishes, and the information processing unit outputs the ingredient information obtained by the first information acquisition unit to the menu database. Based on the ingredient information, the menu database outputs a list of dishes including one or more of the dishes to the second information acquisition unit, and the second information acquisition unit acquires the list of dishes output from the menu database.

[0076] In this way, by obtaining the list of dishes from the menu database, it is possible to derive the cooking conditions of the dishes corresponding to the ingredient information. Thereby, it is possible to suppress the occurrence of deviations in the cooked dishes.

[0077] Alternatively, it may also be that the information providing system further includes a cooking condition database that stores data related to cooking conditions, and the information processing unit outputs the dish information obtained by the first information acquisition unit to the cooking condition database. The cooking condition database outputs the reference cooking conditions that are the cooking conditions corresponding to the dish information to the second information acquisition unit, and the second information acquisition unit acquires the reference cooking conditions output from the cooking condition database.

[0078] In this way, by obtaining the reference cooking conditions from the cooking condition database, it is possible to derive the cooking conditions based on the reference cooking conditions. Thereby, it is possible to suppress the occurrence of deviations in the cooked dishes.

[0079] Alternatively, it may also be that the information providing system further includes: a second ingredient database that stores data related to the second ingredient information, and the information processing unit outputs the dish information obtained by the first information acquisition unit to the second ingredient database. The second ingredient database outputs the second ingredient information corresponding to the dish information to the second information acquisition unit, and the second information acquisition unit acquires the second ingredient information output from the second ingredient database.

[0080] In this way, by obtaining the second ingredient information from the second ingredient database, it is possible to derive the cooking conditions based on the second ingredient information. Thereby, it is possible to suppress the occurrence of deviations in the cooked dishes.

[0081] Hereinafter, an information providing method and an information providing system according to an aspect of the present disclosure will be specifically described with reference to the accompanying drawings.

[0082] In addition, the embodiments described below each represent a specific example of the present disclosure. The numerical values, shapes, materials, constituent elements, arrangement positions of the constituent elements, connection methods, steps, order of steps, etc. shown in the following embodiments are examples and are not intended to limit the present disclosure. In addition, among the constituent elements of the following embodiments, the constituent elements not described in the independent claims representing the most general concept are described as optional constituent elements.

[0083] (Embodiment)

[0084] [Overall Configuration of Information Provision System]

[0085] Regarding the overall configuration of the information provision system according to the embodiment, reference is made to Figure 3 and Figure 4 and an explanation will be given.

[0086] Figure 3 is a block diagram showing the functional configuration of the information provision system 1 according to the embodiment.

[0087] The information provision system 1 includes: a terminal device 10, a server 50, and a database 90. In addition, Figure 3 an analysis device 5 is also shown.

[0088] The terminal device 10 is communicatively connected to the server 50 via a communication network. The analysis device 5 is communicatively connected to the terminal device 10, for example, by a wireless communication method such as Zigbee (registered trademark), Bluetooth (registered trademark), or WiFi (registered trademark). The server 50 is communicatively connected to the database 90 via a communication network. In addition, the analysis device 5 and the terminal device 10 may also be communicatively connected via a communication network. The database 90 may be provided not outside the server 50 but within the server 50.

[0089] Various information flows input to and output from the information provision system 1 will be described.

[0090] Among the various information, the first component information i1 is information related to the components contained in the food material C before cooking. The second component information i2 is information related to the components contained in the cooked dish D. The food material information ic includes information related to the quantity of the food material C, etc. The food material C is the food material to be cooked in the future. The food material C may be the food material itself or a raw material obtained by processing the food material to a certain extent. The dish D is a dish (cooking result) obtained by cooking the food material C.

[0091] The food material C may also be the object to be cooked in the future.

[0092] The dish may also be a cooking menu.

[0093] The first ingredient information i1 may also include information on the types of ingredients contained in the food material C and the amount of ingredients per unit amount of the food material.

[0094] The first ingredient information i1 may also include the quantitative or qualitative ingredient ratios of the ingredients contained in the food material C.

[0095] The first ingredient information i1 may also include information on the variety, origin, and purchase date of the food materials that affect the ingredients of the food material C.

[0096] The information related to the ingredients contained in the food material C included in the first ingredient information i1 may also be information related to one or more chemical components determined by an analytical method such as a gas chromatograph.

[0097] The information related to the ingredients contained in the food material C included in the first ingredient information i1 may also be determined with reference to the Food Composition Database (https: / / fooddb.mext.go.jp / ) provided by the Ministry of Education, Culture, Sports, Science and Technology of Japan.

[0098] The second ingredient information i2 may also be information indicating the types of ingredients contained in the dish D and the amount of ingredients per unit amount of the dish D.

[0099] The second ingredient information i2 may also include the quantitative or qualitative ingredient ratios of the ingredients contained in the dish D.

[0100] The information related to the ingredients contained in the dish D included in the second ingredient information i2 may also be information related to one or more chemical components determined by an analytical method such as a gas chromatograph.

[0101] The dish list iL is information representing a list of one or more dishes D that can be cooked using the food material C. The dish information im is information representing the dish D selected from one or more dishes D included in the dish list iL.

[0102] The reference cooking condition Rc is a cooking condition referred to as a condition when cooking the food material C. The condition adjustment item r1 is information related to the adjustment of the setting of the cooking condition. The cooking condition Zc is a condition for cooking the food material C. For example, the cooking condition Zc in the present embodiment is a recommended cooking condition recommended as a condition when cooking the food material C.

[0103] Figure 4 It is a timing chart showing the operation of the information providing system 1.

[0104] As Figure 4 shown, the analysis device 5 sends the first ingredient information i1 related to the ingredients contained in the food material C before cooking to the terminal device 10. The terminal device 10 sends the first ingredient information i1 to the server 50.

[0105] In addition, the terminal device 10 receives the food ingredient information ic containing information related to the quantity of food ingredient C, etc. from the user, and sends the food ingredient information ic to the server 50. The server 50 outputs the food ingredient information ic to the database 90. The database 90 outputs a recipe list iL containing one or more recipes D to the server 50 based on the food ingredient information ic. The server 50 sends the recipe list iL to the terminal device 10.

[0106] The terminal device 10 displays the recipe list iL. The terminal device 10 receives the recipe information im indicating the desired recipe D among the one or more recipes D included in the recipe list iL from the user, and sends the recipe information im to the server 50. The server 50 outputs the recipe information im to the database 90. The database 90 outputs the reference cooking conditions Rc corresponding to the recipe information im and the second ingredient information i2 to the server 50. The server 50 sends the reference cooking conditions Rc to the terminal device 10.

[0107] The terminal device 10 displays the reference cooking conditions Rc. The terminal device 10 receives information related to the setting of the condition adjustment item from the user among the multiple condition adjustment items r1 included in the reference cooking conditions Rc, and sends the information related to the setting of the condition adjustment item r1 to the server 50. The server 50 inputs the reference cooking conditions Rc including the condition adjustment item r1, the food ingredient information ic, the first ingredient information i1, and the second ingredient information i2 to the cooking condition derivation model 80.

[0108] The cooking condition derivation model 80 derives the cooking conditions Zc based on the food ingredient information ic, the first ingredient information i1, the reference cooking conditions Rc including the condition adjustment item r1, and the second ingredient information i2, and outputs them to the server 50. The server 50 sends the cooking conditions Zc to the terminal device 10. The terminal device 10 provides the cooking conditions Zc to the user.

[0109] In this way, the information providing system 1 exchanges information such as the food ingredient information ic, the first ingredient information i1, the second ingredient information i2, the reference cooking conditions Rc, the condition adjustment item r1, and the cooking conditions Zc between the terminal device 10, the server 50, and the database 90, and also performs information processing on these information. Thereby, the information providing system 1 provides the user with information related to the cooking conditions Zc for cooking the food ingredient C.

[0110] Hereinafter, the analysis device 5 and each component included in the information providing system 1 will be described.

[0111] [Detailed Configuration of Analysis Device and Information Providing System]

[0112] Refer to Figures 3 to 18Also, describe in detail the configuration of the analysis device 5 and the information providing system 1.

[0113] Figure 3 The analysis device 5 shown is a device that analyzes the components contained in the food material C before cooking. The aforementioned first component information i1 is information obtained by the analysis device 5. The analysis device 5 is provided, for example, in the same facility as the facility where the terminal device 10 is placed. The analysis device 5 uses a part or the whole of the food material C as a sample and analyzes the chemical components contained in the food material C.

[0114] As analysis methods performed by the analysis device 5, for example, methods such as liquid chromatography, gas chromatography, hyperspectral imaging, Fourier transform infrared spectroscopy analysis, laser Raman spectroscopy analysis, and thermogravimetry-differential thermal analysis are used.

[0115] Figure 5 It is a diagram showing an example of the analysis information of the food material C.

[0116] Figure 5 The analysis information shown is information obtained by measuring the chemical components contained in the food material C using engineering methods. The horizontal axis of this diagram represents the retention time, and the vertical axis represents the concentration of each compound at each retention time in terms of the intensity of the electrical signal. In this example, the analysis information of the food material C obtained by the above analysis method (for example, a gas chromatograph) is shown.

[0117] Figure 6 It is a diagram showing an example of the first component information i1.

[0118] The analysis device 5 derives Figure 5 the first component information i1 shown based on Figure 6 the analysis information shown. The first component information i1 includes information unique to the components of the chemical components contained in the food material C and information reflecting the amount of the chemical components contained in the food material C. Information unique to the components of the chemical components is, for example, information such as compound name, mass, and retention time. Information reflecting the amount of the chemical components is, for example, information such as concentration, spectral peak intensity, and spectral peak area. The above information unique to the components of the chemical components and information reflecting the amount of the chemical components can be information related to each component contained in the food material C or information reflecting the tendency of the components contained in the food material C. The analysis device 5 sends the first component information i1 obtained by the analysis to the terminal device 10.

[0119] In addition, for food ingredient C (such as seasonings like salt, sugar, pepper, bread flour, wheat flour, arrowroot powder, etc.) that is commonly used in cooking, can be stored for a certain period, and has almost unchanged ingredients during that period, it is not necessary to analyze the ingredients of food ingredient C every time, and the known first ingredient information i1 can also be used. Even for food ingredient C that may have ingredient changes, as long as the producer is the same and the production period is the same, the known first ingredient information i1 can also be used. For example, the first ingredient information i1 can also be obtained by using the pre-shipment inspection products of onions, reading barcodes (barcodes) pasted at the time of shipment, etc., thereby obtaining the first ingredient information i1.

[0120] As Figure 3 shown, the information providing system 1 includes: a terminal device 10, a server 50, and a database 90.

[0121] The terminal device 10 is an electronic device that exchanges information with the analysis device 5. The terminal device 10 sends the first ingredient information i1 obtained from the analysis device 5 to the server 50 via a communication network. This first ingredient information i1 becomes the input data when the server 50 uses the cooking condition derivation model 80 to derive the cooking condition Zc.

[0122] In addition, the terminal device 10 exchanges various information with the server 50 described later and the users who use the information providing system 1. Users are, for example, cooks who use food ingredient C for cooking, culinary researchers who develop cooking recipes, and researchers who develop cooking equipment. Cooks can be those who cook in restaurants, or those who cook in cooking schools or at home.

[0123] The terminal device 10 is, for example, a tablet computer, a desktop computer, a notebook computer, and a smart phone, etc. The terminal device 10 includes: an input unit 11, an output unit 12, and a control unit 15.

[0124] The control unit 15 has the function of controlling the input unit 11 and the output unit 12. In addition, the control unit 15 has a communication function for communicating with the analysis device 5 and the server 50.

[0125] The input unit 11 is a device with the function for the user to input necessary information into the terminal device. As the input unit 11, for example, a touch panel, a mouse, a keyboard, and a microphone (voice input), etc. are used. The terminal device 10 receives various information from the user using the input unit 11.

[0126] The output unit 12 is a device that has the function of prompting necessary information to the user and prompting the user to make a judgment and input the result of the judgment. As the output unit 12, for example, a liquid crystal display, a CRT monitor, a printer, a speaker, etc. are used. The output unit 12 outputs various information sent from the server 50. That is, the terminal device 10 uses the output unit 12 to provide various information to the user. The input unit 11 and the output unit 12 may also be constituted by a touch panel.

[0127] At the start stage of using the information providing system 1, the terminal device 10 is input with food ingredient information ic including information related to the amount of food ingredient C, etc.

[0128] Figure 7 It is a diagram showing an example of the food ingredient information ic.

[0129] Figure 7 The shown food ingredient information ic includes information indicating the type of food ingredient C, the amount of food ingredient C, the state of food ingredient C (unprocessed, cut up, mashed, etc.). This figure shows that, for example, when the type of food ingredient C is onion, the amount of food ingredient C is 200 g, and the state of food ingredient C is unprocessed. Unprocessed, for example, means the state with the skin on and the leaves and roots cut off. In addition, the food ingredient information ic may also include history information related to the history of food ingredient C. The history information is, for example, information such as the storage state of food ingredient C (room temperature, refrigerated, frozen), the date of harvest or pre-processing, and the presence or absence of pre-processing (heat treatment, fermentation, etc.).

[0130] This food ingredient information ic is input to the terminal device 10 via the input unit 11. In addition, when the type, amount, and state of food ingredient C are publicly available on the Internet, the food ingredient information ic may also be input to the terminal device 10 via the communication network.

[0131] The food ingredient information ic input to the terminal device 10 is sent to the server 50. This food ingredient information ic becomes the input data when the server 50 uses the cooking condition derivation model 80 to derive the cooking condition Zc.

[0132] The server 50 is a device that exchanges information with the terminal device 10 and the database 90. In addition, the server 50 has a cooking condition derivation model 80 and has the function of deriving the cooking condition Zc. The server 50 is constituted by, for example, a computer, etc. and is installed in the building of the management company that operates the server 50.

[0133] As Figure 3As shown in the figure, the server 50 includes: a first information acquisition unit 51, a second information acquisition unit 52, and an information processing unit 55. The information processing unit 55 has a function of controlling the first information acquisition unit 51 and the second information acquisition unit 52. In addition, the information processing unit 55 has a communication function for communicating with the terminal device 10 and the database 90. The server 50 stores a program for information processing (data processing) by the information processing unit 55. Each component included in the server 50 may also be a software function implemented by executing the program stored in the server 50.

[0134] The first information acquisition unit 51 acquires the information sent from the terminal device 10, and the second information acquisition unit 52 acquires the information output from the database 90. For example, the first information acquisition unit 51 acquires the food ingredient information ic, the first component information i1, the cooking information im, and the information related to the condition adjustment item r1 sent from the terminal device 10. The second information acquisition unit 52 acquires the cooking list iL, the reference cooking conditions Rc, and the second component information i2 output from the database 90. In addition, the first information acquisition unit 51 and the second information acquisition unit 52 may be composed of the same information acquisition unit.

[0135] Hereinafter, the relationships among the first information acquisition unit 51, the second information acquisition unit 52, and the information processing unit 55, the terminal device 10, and the database 90 included in the server 50 will be described in order.

[0136] The first information acquisition unit 51 acquires the food ingredient information ic sent from the terminal device 10. The information processing unit 55 outputs the food ingredient information ic acquired by the first information acquisition unit 51 to the database 90.

[0137] Figure 8 It is a diagram showing the database 90 included in the information providing system 1.

[0138] The database 90 is composed of a menu database 91, a cooking condition database 92, and a second component database 93. In these databases 90, the information related to the dish D is stored in an associated state.

[0139] The database 90 is, for example, a computer, and has a function of extracting consistent information from the stored information according to the request of the server 50 and sending it to the server 50. The database 90 may be composed of different computers, or may be composed of one or more computers using virtualization technology. In addition, the database 90 may be composed of a computer related to the server 50.

[0140] In the present embodiment, the food ingredient information ic output from the information processing unit 55 is input to the menu database 91 in the database 90.

[0141] The menu database 91 stores data related to a plurality of dishes D. The menu database 91 is a database generated based on publicly available cooking information and past cooking records, etc., and stores the ingredients C and the dishes D in an associated state. Here, the necessary conditions are, for example, the types of the ingredients C (onions, bacon, consommé, etc.). The menu database 91 extracts a plurality of dishes D that satisfy the request of the server 50 and generates a dish list iL.

[0142] Figure 9 FIG. is an example showing the dish list iL.

[0143] For example, when the request output from the server 50 is "dishes D that can be cooked using either or both of onions and bacon as the ingredient C", the menu database 91 extracts a plurality of dishes D such as "onion soup, sautéed onions, deep-fried onions" as shown Figure 9 and generates a dish list iL including the plurality of dishes D.

[0144] More specifically, when the ingredient information ic output from the server 50 is:

[0145] Ingredient C1: type = onion, quantity = 200 g, state = unprocessed

[0146] Ingredient C2: type = bacon, quantity = 100 g, state = block (5×2×10 cm)

[0147] Ingredient C3: type = consommé, quantity = 15 g, state = granule

[0148] (see Figure 7 ), as the dishes D that can be cooked using the ingredients C1 to C3, "onion soup, sautéed onions, deep-fried onions" are extracted (see Figure 9 ). In this way, the menu database 91 extracts a plurality of dishes D that can be cooked using the ingredient C based on the ingredient information ic and generates a dish list iL including the plurality of dishes D.

[0149] In addition, the dish D extracted by the menu database 91 can be a dish D that can be cooked using all of the plurality of ingredients C, or a dish D that can be cooked using a part of the plurality of ingredients C. Also, the dish D can be a dish D that can be cooked using the total amount of the ingredient C, or a dish D that can be cooked using a partial amount of the ingredient C.

[0150] The menu database 91 outputs the generated dish list iL to the server 50. The second information acquisition unit 52 of the server 50 acquires the dish list iL output from the menu database 91. The information processing unit 55 of the server 50 sends the information related to the dish list iL to the terminal device 10.

[0151] Figure 10 This is an example of a screen when selecting a desired dish D from the dish list iL. Figure 11 This is an example of a diagram showing dish information im.

[0152] As Figure 10 shown, the terminal device 10 displays information related to the dish list iL on the output unit 12. This figure shows "onion soup, stir-fried onions, deep-fried onions" as the dish list iL, and shows an example where the user has selected onion soup as the desired dish D. The terminal device 10 receives the dish information im indicating the desired dish D by the user via the input unit 11, and Figure 11 sends the dish information im shown to the server 50.

[0153] The server 50 obtains the dish information im via the first information acquisition unit 51, and the information processing unit 55 of the server 50 outputs the dish information im to the database 90.

[0154] The dish information im output from the server 50 is input to the second ingredient database 93 in the database 90.

[0155] The second ingredient database 93 stores data related to the second ingredient information i2. The second ingredient database 93 is a database generated based on generally publicly available ingredient information and past analysis results, etc., and associates the dish D with the second ingredient information i2 and stores it. The second ingredient database 93 extracts and outputs the second ingredient information i2 that satisfies the request of the server 50.

[0156] The second ingredient information i2 is digitized corresponding to the dish D stored in the menu database 91. The second ingredient information i2 is information that has been pre-measured and analyzed by an analysis device and stored in the second ingredient database 93. The second ingredient information i2 is information obtained by an analysis device different from the aforementioned analysis device 5 in advance. In addition, the second ingredient information i2 may be information obtained by the aforementioned analysis device 5, or may be generally publicly available ingredient information.

[0157] Figure 12 This is an example of a diagram showing the second ingredient information i2.

[0158] Figure 12The second component information i2 shown is composed of information specific to the chemical components contained in the cooked dish D and information reflecting the amounts of the chemical components. Information specific to the chemical components refers to information such as the identification name, compound name, mass, and retention time of the chemical components. Information reflecting the amounts of the chemical components refers to information such as the content, concentration, spectral peak intensity, and spectral peak area of the chemical components. The information specific to the chemical components and the information reflecting the amounts of the chemical components can be either information related to each component contained in the dish D or information reflecting the tendency of the components contained in the dish D. The second component information i2 and the first component information i1 may also be partially the same.

[0159] Based on the input dish information im, the second component database 93 outputs the second component information i2 corresponding to the dish information im to the server 50. The second information acquisition unit 52 of the server 50 acquires the second component information i2 output from the second component database 93. This second component information i2 becomes the input data when the server 50 uses the cooking condition derivation model 80 to derive the cooking condition Zc.

[0160] In addition, the dish information im output from the server 50 is input to the cooking condition database 92 in the database 90.

[0161] The cooking condition database 92 stores data related to the reference cooking condition Rc. The cooking condition database 92 is a database generated based on commonly disclosed cooking conditions and past cooking records, etc., and stores the dish D and the reference cooking condition Rc in an associated state. The cooking condition database 92 extracts and outputs the reference cooking condition Rc that satisfies the request of the server 50.

[0162] The reference cooking condition Rc is digitized corresponding to the dish D stored in the menu database 91. The reference cooking condition Rc is composed of information such as the type, quantity, cut size, cooking steps, cooking temperature, cooking pressure, and cooking time of the ingredient C. The quantity of the ingredient C can be represented by the physical values (weight, volume, etc.) of the ingredient C, or the quantity of only the main ingredient can be represented by the physical value, and the remaining ingredients are represented as relative values with respect to the main ingredient. In this case, information such as which material is the main ingredient and which material represented by the relative value is the relative value with respect to which main ingredient is also included in the reference cooking condition Rc.

[0163] Figure 13 It is a diagram showing an example of the reference cooking condition Rc.

[0164] Figure 13An example is shown where the dish is "onion soup", and the "Item: Set Value" of the reference cooking condition Rc is "Onion: 200 g", "Bacon: 100 g", "Water: 1 liter", "Cooking Temperature: 100 °C", "Cooking Pressure: 1 atmospheric pressure", "Cooking Time: 60 minutes".

[0165] The cooking condition database 92 extracts the cooking conditions corresponding to the dish information im, and based on the extracted cooking conditions, generates the reference cooking condition Rc corresponding to the ingredient information ic. For example, the cooking condition database 92 generates a reference cooking condition Rc that serves as a reference based on the extracted cooking conditions according to the quantity of ingredient C, the state of ingredient C, etc. The cooking condition database 92 outputs the reference cooking condition Rc to the server 50. The second information acquisition unit 52 of the server 50 acquires the reference cooking condition Rc output from the cooking condition database 92. The information processing unit 55 of the server 50 sends the information related to the reference cooking condition Rc to the terminal device 10.

[0166] The terminal device 10 outputs the information related to the reference cooking condition Rc to the output unit 12.

[0167] The reference cooking condition Rc and the cooking condition Zc each have a plurality of condition adjustment items r1 in common with each other.

[0168] The terminal device 10 outputs an image for acquiring information related to the setting of the condition adjustment item r1 to the output unit 12. The condition adjustment item r1 is an item for adjusting the setting of the cooking condition. The terminal device 10 receives, via the input unit 11, information related to the setting of at least one condition adjustment item r1 among the plurality of condition adjustment items r1.

[0169] For example, the terminal device 10 accepts information related to the condition fixed item r2 that is fixed without changing the setting of the condition adjustment item r1 among the plurality of condition adjustment items r1.

[0170] Figure 14 It is a diagram showing an example of the condition fixed item r2.

[0171] As Figure 14 shown, the reference cooking condition Rc has a plurality of condition adjustment items r1. The reference cooking condition Rc may also have a condition fixed item r2. The condition fixed item r2 is an item among the plurality of condition adjustment items r1 for which condition change cannot be performed. In the reference cooking condition Rc, all the condition adjustment items r1 except the condition fixed item r2 among the plurality of condition adjustment items r1 may be able to have their conditions adjusted, or a part of the condition adjustment items r1 except the condition fixed item r2 may be able to have their conditions adjusted, or only one condition adjustment item r1 except the condition fixed item r2 may be able to have its condition adjusted.

[0172] Figure 15 This is an example of a screen when presenting information related to the fixed condition item r2 for acceptance.

[0173] As Figure 15 shown, the terminal device 10 outputs an image for obtaining information related to the fixed condition item r2 to the output unit 12. The fixed condition item r2 is determined by the user selecting items among the multiple condition adjustment items r1 for which condition changes cannot be made from the screen. A part of the cooking conditions Zc derived later is restricted by the fixed condition item r2.

[0174] In Figure 15 , an example is shown where the dish is onion soup, and when the amount of onions, the amount of bacon, the amount of water, the cooking temperature, the cooking time, and the cooking pressure are presented as adjustable items, the amount of onions and the cooking pressure are selected as the fixed condition item r2. The terminal device 10 accepts the selection input of the fixed condition item r2 via the input unit 11 and sends the information related to this fixed condition item r2 to the server 50.

[0175] The first information acquisition unit 51 of the server 50 acquires information related to the fixed condition item r2. The information processing unit 55 reflects the information related to the fixed condition item r2 in the cooking conditions Zc.

[0176] Figure 16 This is an example of the cooking conditions Zc.

[0177] The information processing unit 55 derives the Figure 16 shown cooking conditions Zc based at least on the first ingredient information i1 and the second ingredient information i2. More preferably, the information processing unit 55 targets the dish D corresponding to the second ingredient information i2 and derives the cooking conditions Zc for cooking the pre - cooking ingredient C corresponding to the first ingredient information i1 based on the reference cooking conditions Rc. Further preferably, the information processing unit 55 derives the Figure 16 shown cooking conditions Zc based on the ingredient information ic, the first ingredient information i1, the second ingredient information i2, and the reference cooking conditions Rc. In addition, when the information related to the fixed condition item r2 is accepted, the information processing unit 55 derives the cooking conditions Zc including the information related to the fixed condition item r2 in addition to the ingredient information ic, the first ingredient information i1, the second ingredient information i2, and the reference cooking conditions Rc.

[0178] The server 50 stores a cooking condition derivation model 80 for deriving cooking conditions. The information processing unit 55 uses the cooking condition derivation model 80 to derive the cooking conditions Zc.

[0179] Figure 17 This is a diagram schematically showing the derivation of cooking condition Zc using the learned cooking condition derivation model 80.

[0180] Figure 17 The shown cooking condition derivation model 80 is generated by performing machine learning on the relationship among information related to the ingredients contained in the ingredients before cooking, the cooking conditions of the dishes using the ingredients, and the information related to the ingredients contained in the dishes. The detailed generation method will be described later. The cooking condition derivation model 80 is pre-generated by a computer different from the server 50.

[0181] In the learned cooking condition derivation model 80, by inputting the first ingredient information i1, the second ingredient information i2, the ingredient information ic, the reference cooking condition Rc, and the condition fixing item r2 as input data, the cooking condition Zc as output data is output. The output cooking condition Zc is output to the information processing unit 55 of the server 50. The detailed method will be described later.

[0182] When the information processing unit 55 of the server 50 can execute cooking including the condition fixing item r2, the cooking condition including the condition fixing item r2 is determined as the cooking condition Zc. The information processing unit 55 may also, when it cannot execute cooking including the condition fixing item r2, ask the terminal device 10 again for the information related to the condition fixing item r2 to obtain a different condition fixing item r2 from the above-mentioned condition fixing item r2.

[0183] The information processing unit 55 of the server 50 sends the cooking condition Zc output from the cooking condition derivation model 80 to the terminal device 10.

[0184] Figure 18 This is a diagram showing an example of the screen when the cooking condition Zc is presented.

[0185] As Figure 18 shown, the terminal device 10 outputs the cooking condition Zc via the output unit 12. In the terminal device 10 of this example, the output unit 12 notifies the information related to the cooking condition Zc by voice.

[0186] Thus, the information providing system 1 of the present embodiment includes: a first information acquisition unit 51 that acquires first component information i1 related to components included in the food material C before cooking; a second information acquisition unit 52 that, based on recipe information im related to the recipe D using the food material C, acquires reference cooking conditions Rc used as conditions for cooking the food material C and second component information i2 related to components included in the recipe D; an information processing unit 55 that derives cooking conditions Zc for cooking the food material C based on at least the first component information i1, the reference cooking conditions Rc, and the second component information i2; and an output unit 12 that outputs information related to the cooking conditions Zc.

[0187] Thus, by deriving the cooking conditions Zc based on the first component information i1, the reference cooking conditions Rc, and the second component information i2, it is possible to reproduce the components included in the recipe D. Thereby, it is possible to suppress the occurrence of deviations in the recipe D.

[0188] [Information Providing Method]

[0189] The information providing method of the embodiment will be described.

[0190] Figure 19 It is a flowchart showing the information providing method of the embodiment.

[0191] The information providing method includes a step S10 of acquiring first component information i1. In addition, the information providing method includes: a step S20 of acquiring food material information ic; a step S30 of acquiring a recipe list iL; a step S40 of acquiring recipe information im; a step S50 of acquiring second component information i2; a step S60 of acquiring reference cooking conditions Rc; a step S70 of acquiring information related to the setting of a condition adjustment item r1. In addition, the information providing method includes a cooking condition output step S80 of outputting cooking conditions Zc.

[0192] Hereinafter, each of the steps S10 to S80 will be described.

[0193] The information providing system 1 acquires first component information i1 related to components included in the food material C before cooking (step S10). The first component information i1 is obtained by analyzing the food material C by the analysis device 5.

[0194] In addition, the information providing system 1 acquires food material information ic including information related to the amount of the food material C (step S20). The food material information ic is, for example, information indicating the type of the food material C, the amount of the food material C, the state of the food material C (unprocessed, cut, paste, etc.). The food material information ic is obtained, for example, by the user inputting information such as the type, amount, and state of the food material C into the terminal device 10.

[0195] Next, the information providing system 1 acquires a recipe list iL including one or more recipes D (step S30). The recipe list iL is a list of recipes D generated corresponding to the ingredient information ic, and is generated by extracting one or more recipes D that can be cooked using the ingredient C from the menu database 91.

[0196] Next, the information providing system 1 acquires information indicating the recipe D selected from one or more recipes D included in the recipe list iL as recipe information im (step S40). The recipe information im is obtained, for example, when the user inputs the desired recipe D to the terminal device 10.

[0197] Next, the information providing system 1 acquires second ingredient information i2 related to the ingredients included in the recipe D (step S50). The recipe D is the recipe included in the above recipe information im, that is, the recipe input to the terminal device 10 in step S40. The second ingredient information i2 is acquired by extracting the ingredients corresponding to the recipe information im from the second ingredient database 93. In addition, the second ingredient information i2 is pre-stored in the second ingredient database 93 by the analysis device analyzing a plurality of recipes in advance.

[0198] Next, the information providing system 1 acquires reference cooking conditions Rc for reference when cooking the ingredient C (step S60). The reference cooking conditions Rc are acquired by extracting the cooking conditions corresponding to the recipe information im from the cooking condition database 92.

[0199] Next, the information providing system 1 acquires information related to the setting of the condition adjustment item r1 of the reference cooking conditions Rc (step S70). The information related to the setting of the condition adjustment item r1 is obtained, for example, via the input unit 11 of the terminal device 10. In the information providing system 1, in the cooking condition output step S80 described later, the cooking conditions Zc are output in a manner that reflects the setting of at least one condition adjustment item r1.

[0200] For example, the condition adjustment item r1 includes information related to the condition fixed item r2. The information related to the condition fixed item r2 becomes the input data when the cooking conditions Zc are output in the cooking condition output step S80.

[0201] The information providing system 1 outputs the cooking conditions Zc for cooking the ingredient C based on these information and conditions (step S80). For example, the information providing system 1 may target the recipe D corresponding to the second ingredient information i2 and output the cooking conditions Zc for cooking the ingredient C before cooking corresponding to the first ingredient information i1 based on the reference cooking conditions Rc.

[0202] The information providing system 1 of the present embodiment uses a cooking condition derivation model 80 to derive cooking conditions Zc. In the cooking condition derivation model 80, by inputting the first ingredient information i1, the second ingredient information i2, the ingredient information ic, the reference cooking condition Rc, and the condition fixed item r2 as input data, the cooking condition Zc as output data is output. These input data may not all be input to the cooking condition derivation model 80 at the same time as described later.

[0203] Here, the process of generating the cooking condition derivation model 80 in advance will be described.

[0204] Figure 20 It is a flowchart showing the generation method of the cooking condition derivation model 80.

[0205] First, taking the reference cooking condition Rc as the central condition, a variety of cooking conditions (recipes) that vary the adjustable items (quantity of ingredients, temperature, time, steps, size of cuts, etc.) are generated (step S110). These cooking conditions are stored in the cooking condition database 92. The above-mentioned adjustable items can be changed one by one for each item, or multiple items can be changed simultaneously. In order to efficiently generate cooking conditions, methods such as the experimental design method can also be used to generate a variety of cooking conditions.

[0206] Next, for the ingredients before cooking, the ingredient information of their respective chemical components is obtained (step S120). The ingredient information of the ingredients can be obtained in the same way as the ingredient information of the ingredients obtained using an analysis device.

[0207] Next, actual cooking is performed according to the cooking conditions (recipes) to generate samples of dishes (step S130). Then, the ingredient information of each dish sample is obtained (step S140). The ingredient information of the dish samples can be obtained in the same way as the ingredient information of the dishes obtained using an analysis device. Here, the ingredient information obtained from the dish samples is stored in the second ingredient database 93.

[0208] Next, the machine learning algorithm used in the generation of the cooking condition derivation model 80 is selected (step S150). As the machine learning algorithm, for example, decision trees, random forests, linear regression, and neural networks can be used.

[0209] Next, using the selected machine learning algorithm, learning of a model representing the relationship of "cooking conditions (recipes) - ingredient information of ingredients - ingredient information of dish samples" is performed (step S160). The accuracy (general performance) of the model is evaluated using cross-validation, etc., but the machine learning algorithm can also be changed when the accuracy is insufficient, and new model learning can be performed.

[0210] In addition, in the case where a model with sufficient accuracy has been obtained, it may not be possible to obtain the actual prediction accuracy due to the influence of pseudo-correlation or the like. Therefore, it is also possible to use the information on cooking performed under new cooking conditions not included in the cooking conditions used in the pre-learning to verify the above-mentioned model.

[0211] The above-mentioned model becomes a model that can predict how the ingredient information contained in the cooked dish changes when cooking is performed under changed cooking conditions for the ingredients before cooking containing certain ingredient information. The cooking condition derivation model 80 is implemented using the above-mentioned model. By executing the above-mentioned respective steps, the cooking condition derivation model 80 is obtained (step S170).

[0212] The information providing system 1 uses this cooking condition derivation model 80 to derive the cooking condition Zc.

[0213] Specifically, the information providing system 1 obtains the ingredient information of the ingredient C used in cooking, and for the ingredient C before cooking, obtains the first ingredient information i1 of the chemical components before cooking.

[0214] Moreover, the information providing system 1 obtains the dish information im related to the dish using the ingredient C by referring to the menu database 91. The reference cooking condition Rc used as a reference for the conditions when cooking the ingredient C is obtained by referring to the cooking condition database 92.

[0215] The information providing system 1 creates one data set including the obtained ingredient information, the first ingredient information i1, and the reference cooking condition Rc as one prediction data set.

[0216] In addition to this first prediction data set, the information providing system 1 also creates second to nth (n is an integer) data sets each including various cooking conditions in which at least one condition adjustment item r1 (quantity of ingredients, temperature, time, steps, size of cuts, etc.) included in the reference cooking condition Rc of the first data set is changed as second to nth (n is an integer) prediction data sets.

[0217] The information providing system 1 inputs the first to nth (n is an integer) prediction data sets into the cooking condition derivation model 80, and obtains a plurality of ingredient information i2' of the chemical components of the dish using the ingredient C output from the cooking condition derivation model 80. Here, the information providing system 1 may also obtain the condition fixed item r2 included in the reference cooking condition Rc. In this case, the information providing system 1 may also set the at least one condition adjustment item r1 according to the obtained condition fixed item r2.

[0218] In the information providing system 1 that acquires a plurality of ingredient information i2', the system obtains the ingredient information i2' that is closest to the second ingredient information i2 corresponding to the chemical component that is the target of the dish using the ingredient C.

[0219] The information providing system 1 outputs the p-th cooking condition included in the p-th prediction dataset containing the closest ingredient information i2' as the cooking condition Zc.

[0220] Through the above method, the information providing system 1 uses the cooking condition derivation model 80 to derive the cooking condition Zc. The above method is an example of a derivation method, and other derivation methods can also be used.

[0221] In addition, in the information providing system 1 of the present embodiment, after deriving the cooking condition Zc, it is determined whether cooking can actually be performed under the condition fixed item r2.

[0222] Figure 21 It is a diagram showing the process of determining whether the condition fixed item r2 is feasible.

[0223] As Figure 21 shown, the information providing system 1 determines whether cooking can actually be performed under the acquired condition fixed item r2 (step S81). When the information providing system 1 can execute cooking including the condition fixed item r2 (yes in S81), it determines the cooking condition including the condition fixed item r2 as the cooking condition Zc (step S82). When the information providing system 1 cannot execute cooking including the condition fixed item r2 (no in step S81), it makes a re-inquiry about the information related to the condition fixed item r2 (step S83). The information providing system 1 re-acquires the condition fixed item r2 from the terminal device 10 (step S84) and re-derives the cooking condition Zc based on the condition fixed item r2.

[0224] The information providing method of the present embodiment includes: a step of acquiring the first ingredient information i1 related to the ingredients included in the ingredient C before cooking; a step of acquiring the reference cooking condition Rc as a reference for the conditions when cooking the ingredient C based on the dish information im related to the dish using the ingredient C; a step of acquiring the second ingredient information i2 related to the ingredients included in the dish D; and a cooking condition output step of outputting the cooking condition Zc for cooking the ingredient C based on at least the first ingredient information i1, the reference cooking condition Rc, and the second ingredient information i2.

[0225] In this way, by outputting the cooking condition Zc based on the first ingredient information i1, the reference cooking condition Rc, and the second ingredient information i2, the ingredients included in the dish D can be reproduced. Thereby, deviation in the cooked dish D can be suppressed.

[0226] In addition, in the above description, an example is shown in which steps S60 and S70 are executed after step S50, but it is not limited thereto. Steps S60 and S70 may also be executed between steps S40 and S50. Additionally, steps S20 to S70 may also be executed before step S10.

[0227] In addition, the information providing method of the present embodiment may also include the steps shown below.

[0228] The information providing method further includes a step of obtaining reference component information for reference as the components of the food material C before cooking. In the step of outputting the cooking condition Zc, the cooking condition Zc derived based on the comparison between the first component information i1 and the reference component information may also be output.

[0229] For example, the component information (reference component information) of the food material C used during learning is input into the cooking condition derivation model 80 and saved as data. Therefore, it is also possible to compare the first component information i1 and the reference component information to derive the cooking condition Zc.

[0230] Thus, for example, regardless of whether onions from production area X or production area Y are used, an onion soup corresponding to the second component information i2, that is, an onion soup with the same taste, can be made. That is, even when using food materials from different production areas, a menu corresponding to the components can be made. As a result, deviations in the cooked dish can be suppressed.

[0231] [Modification Example of the Embodiment]

[0232] A modification example of the embodiment will be described. In this modification example, the following will be described, that is, the important components included in the dish D are determined, and the cooking condition Zc is derived in a manner that reflects the cooking conditions including the important components.

[0233] The important components refer to the important components among the components included in the dish D. The important components may be either important components that determine the taste or important components for health. For example, onions contain a component called allicin, which helps promote blood circulation, prevent thrombosis, relieve fatigue, and enhance immunity. The information providing system 1A of the modification example has the following configuration in order to suppress deviations in the cooked dish D.

[0234] Figure 22 It is a block diagram showing the functional configuration of the information providing system 1A of the modification example of the embodiment. Figure 23 It is a timing chart showing the operation of the information providing system 1A.

[0235] The information providing system 1A of the modification example includes: a terminal device 10, a server 50, and a database 90. In addition, Figure 22The analysis device 5 is also shown.

[0236] As Figure 22 shown, the analysis device 5 transmits the first ingredient information i1 related to the ingredients contained in the food material C before cooking to the terminal device 10. The terminal device 10 transmits the first ingredient information i1 to the server 50.

[0237] In addition, the terminal device 10 receives the food material information ic from the user, and transmits the food material information ic to the server 50. The server 50 outputs the food material information ic to the database 90. The database 90 outputs the recipe list iL to the server 50 based on the food material information ic. The server 50 transmits the recipe list iL to the terminal device 10.

[0238] The terminal device 10 displays the recipe list iL. The terminal device 10 receives the recipe information im indicating the recipe D desired by the user among one or more recipes D included in the recipe list iL, and transmits the recipe information im to the server 50. The server 50 outputs the recipe information im to the database 90. The database 90 outputs the reference cooking conditions Rc and the second ingredient information i2 corresponding to the recipe information im to the server 50. The server 50 transmits the reference cooking conditions Rc to the terminal device 10. So far, it is the same as the embodiment.

[0239] In the server 50 of this modification example, the second ingredient information i2 output from the database 90 is also transmitted to the terminal device 10.

[0240] Figure 24 It is a diagram showing an example of information related to the second ingredient.

[0241] In this diagram, the second ingredient information i2 in the case where the recipe D is onion soup is shown. In this example, the second ingredient information i2 contains an ingredient called allicin.

[0242] The terminal device 10 displays the reference cooking conditions Rc and the second ingredient information i2. Hereinafter, an explanation will be given centering on the important ingredients contained in the second ingredient information i2.

[0243] Figure 25 It is a diagram showing an example of the important ingredient information ia. Figure 26 It is a diagram showing an example of the screen when an important ingredient is selected.

[0244] As Figure 26As shown, the terminal device 10 receives information selecting at least one of the multiple ingredients included in the second ingredient information i2, that is, the ingredients included in dish D, as an important ingredient. This figure shows an example where allicin is selected as the important ingredient. The terminal device 10 sends the important ingredient information ia related to the important ingredient and the information related to the reference cooking condition Rc to the server 50.

[0245] The server 50 inputs the important ingredient information ia, the ingredient information ic, the first ingredient information i1, the second ingredient information i2, and the reference cooking condition Rc into the cooking condition derivation model 80.

[0246] The cooking condition derivation model 80 derives the cooking condition Zc based on the important ingredient information ia, the ingredient information ic, the first ingredient information i1, the reference cooking condition Rc, and the second ingredient information i2, and outputs the cooking condition Zc to the server 50.

[0247] Figure 27 It is a diagram showing the process (flow) of judging whether the cooking condition including the important ingredient is feasible.

[0248] As Figure 27 shown, the information providing system 1A judges whether it is possible to actually cook under the cooking condition including the obtained important ingredient (step S91). When the information providing system 1A can actually cook under the cooking condition including the important ingredient (Yes in S91), it determines the cooking condition including the important ingredient as the cooking condition Zc (step S92). When the information providing system 1A cannot execute the cooking including the important ingredient (No in step S91), it makes a re-inquiry about the information related to the important ingredient (step S93). The information providing system 1A re-obtains the information related to the important ingredient from the terminal device 10 (step S94), and re-derives the cooking condition Zc based on this important ingredient.

[0249] The server 50 sends the derived cooking condition Zc to the terminal device 10. The terminal device 10 provides the cooking condition Zc to the user.

[0250] In the information providing system 1A of the modification example, information such as the important ingredient information ia, the ingredient information ic, the first ingredient information i1, the second ingredient information i2, the reference cooking condition Rc, the condition adjustment item r1, and the cooking condition Zc is exchanged between the terminal device 10, the server 50, and the database 90, and information processing of these information is performed. Thus, the information providing system 1A provides the user with information related to the cooking condition Zc reflecting the cooking condition including the important ingredient.

[0251] In addition, the information providing system 1A may also present all of the second ingredient information i2, which is the ingredient information of the dish D, to the user as options. The information providing system 1A may also pre-list (enumerate) compounds (ingredients) that are known to have a beneficial effect on the body separately, and present only the corresponding ingredients to the user. The information providing system 1A may also pre-select important ingredients for each dish D and present only that ingredient to the user as an option. In this case, information related to the selection of important ingredients may also be stored in the database 90 together with the second ingredient information i2.

[0252] For example, if the information providing system 1A finds cooking conditions that satisfy all of the important ingredients, it may also use them as cooking conditions Zc. When there are no cooking conditions that satisfy all of the important ingredients (for example, in the case of a trade-off relationship), the information providing system 1A may also use the cooking conditions that minimize the error between the target value (the amount of ingredients included in the dish D) and the optimal value (for example, the amount of ingredients when cooked according to the cooking conditions calculated by the AI model) of each important ingredient as cooking conditions Zc. The information providing system 1A may also present the cooking conditions Zc that satisfy each important ingredient and accept the user's selection thereof.

[0253] (Other methods)

[0254] Above, the information providing method and the like of the embodiments of the present disclosure have been described, but the present disclosure is not limited to each embodiment. As long as it does not deviate from the gist of the present disclosure, methods obtained by various modifications that can be conceived by those skilled in the art in this embodiment, and methods constructed by combining the constituent elements in different embodiments may also be included within the scope of one or more technical solutions of the present disclosure.

[0255] In the above embodiment, an example in which the analysis device 5 and the terminal device 10 are communicatively connected by a wireless communication method is shown, but it is not limited thereto. For example, the analysis device 5 may also be communicatively connected to the server 50 via a communication network. In this case, the first ingredient information i1 is directly sent from the analysis device 5 to the server 50.

[0256] In the above embodiment, the information processing unit 55 and the cooking condition derivation model 80 are shown as different constituent elements, but it is not limited thereto. For example, the cooking condition derivation model 80 may also be provided within the information processing unit 55.

[0257] In the above-described embodiment, the server 50 and the database 90 are separate components, but the server 50 and the database 90 may also be the same component, and the server 50 may also have the same functions as the database 90. That is, the generation of the recipe list iL, the second ingredient information i2, and the reference cooking conditions Rc may also be executed within the server 50.

[0258] In the above-described embodiment, an example in which the information providing system 1 includes the terminal device 10, the server 50, and the database 90 is shown, but it is not limited thereto. For example, when the terminal device 10 has the same functions as the server 50, the information providing system 1 may also be composed of the terminal device 10 and the database 90. In this case, the functions of the first information acquisition unit 51, the second information acquisition unit 52, the information processing unit 55, and the cooking condition derivation model 80 may also be provided in the terminal device 10. In addition, the cooking condition derivation model 80 may not be provided in the terminal device 10 but may be provided in the database 90.

[0259] In the above-described embodiment, an example in which the analysis device 5 is not included in the information providing system 1 is shown, but it is not limited thereto. For example, the terminal device 10 may also have the functions of the analysis device 5. In addition, the analysis device 5 may also have the functions of the terminal device 10, and the information providing system 1 may also be composed of the analysis device 5, the server 50, and the database 90.

[0260] In addition, in the above-described embodiment, each component may also be implemented by executing a software program suitable for each component. Each component may also be implemented by a program execution unit such as a CPU or a processor reading and executing a software program recorded on a recording medium such as a hard disk or a semiconductor memory.

[0261] In addition, each component may also be implemented by a hard disk. Each component may also be a circuit (or an integrated circuit). These circuits may be integrated as a whole into one circuit, or may be separate circuits. In addition, each of these circuits may be a general-purpose circuit or a dedicated circuit.

[0262] In addition, the general or specific technical solutions of the present disclosure may also be implemented by a system, a device, a method, an integrated circuit, a computer program, or a recording medium such as a computer-readable CD-ROM. In addition, it may also be implemented by any combination of a system, a device, a method, an integrated circuit, a computer program, and a recording medium.

[0263] For example, the present disclosure can be implemented as the data processing unit of the above-described embodiment, or as the information processing system of the above-described embodiment. In addition, the present disclosure can also be implemented as an information processing method executed by a computer of the information processing system of the above-described embodiment. The present disclosure can be implemented as a program for causing a computer to execute such an information processing method, or as a computer-readable non-transitory recording medium storing such a program.

[0264] Industrial Applicability

[0265] The information providing method of the present disclosure can be widely used in services that provide cooking information.

[0266] Reference Numeral Explanation

[0267] 1, 1A Information providing system

[0268] 5 Analysis device

[0269] 10 Terminal device

[0270] 11 Input unit

[0271] 12 Output unit

[0272] 15 Control unit

[0273] 50 Server

[0274] 51 First information acquisition unit

[0275] 52 Second information acquisition unit

[0276] 55 Information processing unit

[0277] 80 Cooking condition derivation model

[0278] 90 Database

[0279] 91 Menu database

[0280] 92 Cooking condition database

[0281] 93 Second ingredient database

[0282] C Food ingredient

[0283] D Dish

[0284] i1 First ingredient information

[0285] i2 Second ingredient information

[0286] ia Important ingredient information

[0287] ic Food ingredient information

[0288] iL Cooking List

[0289] im Cooking Information

[0290] Rc Reference Cooking Conditions

[0291] r1 Condition Adjustment Items

[0292] r2 Condition Fixed Items

[0293] Zc Cooking Conditions.

Claims

1. An information providing method, which is an information providing method executed by a computer, comprises: a step of obtaining first ingredient information related to ingredients contained in ingredients before cooking; a step of obtaining second ingredient information related to ingredients contained in a dish using the ingredients; and a step of outputting cooking conditions for cooking the ingredients based on at least the first ingredient information and the second ingredient information.

2. The information providing method according to claim 1, further comprises: a step of obtaining reference cooking conditions for reference as conditions when cooking the ingredients based on dish information related to the dish using the ingredients, in the step of outputting the cooking conditions, targeting the dish corresponding to the second ingredient information, and outputting the cooking conditions for cooking the ingredients before cooking corresponding to the first ingredient information based on the reference cooking conditions.

3. The information providing method according to claim 2, further comprises: a step of obtaining ingredient information including information related to the amount of the ingredients, in the step of outputting the cooking conditions, outputting the cooking conditions in which the amount of the ingredients has changed relative to the reference cooking conditions based on the reference cooking conditions and the ingredient information.

4. The information providing method according to claim 3, further comprises: a step of obtaining a list of dishes including one or more of the dishes based on the ingredient information; and a step of obtaining information representing a dish selected from one or more of the dishes included in the list of dishes as the dish information.

5. The information providing method according to claim 2, the reference cooking conditions and the cooking conditions each have a plurality of condition adjustment items in common with each other, the information providing method further comprises: a step of receiving information related to the setting of at least one condition adjustment item among the plurality of condition adjustment items included in the reference cooking conditions, in the step of outputting the cooking conditions, outputting the cooking conditions derived in a manner reflecting the setting of the at least one condition adjustment item.

6. The information providing method according to claim 5, the information related to the setting of the condition adjustment item is information related to a condition fixed item that is fixed without changing the setting of the condition adjustment item, in the step of outputting the cooking conditions, outputting the cooking conditions derived in a manner reflecting the information related to the condition fixed item.

7. The information providing method according to claim 6, in the step of outputting the cooking conditions, when it is determined that cooking including the condition fixed item can be performed, determining the cooking conditions including the condition fixed item as the cooking conditions.

8. The information providing method according to claim 7, in the step of outputting the cooking conditions, when it is determined that cooking including the condition fixed item cannot be performed, re-obtaining the information related to the condition fixed item.

9. The information providing method according to claim 1, further comprises: a step of receiving information selecting at least one ingredient among the plurality of ingredients included in the dish as an important ingredient, In the step of outputting the cooking conditions, output the cooking conditions derived in a manner that reflects the cooking conditions including the important ingredients.

10. The information providing method according to any one of claims 1 to 9, further comprises: a step of generating a cooking condition derivation model for generating the cooking conditions, in the step of generating the cooking condition derivation model, generate the cooking condition derivation model by performing machine learning on the relationship between the information related to the ingredients contained in the food material before cooking, the cooking conditions of the dish using the food material, and the information related to the ingredients contained in the dish, in the step of outputting the cooking conditions, output the cooking conditions derived using the cooking condition derivation model.

11. An information providing system, comprising: a first information acquisition unit that acquires first ingredient information related to the ingredients contained in the food material before cooking; a second information acquisition unit that acquires second ingredient information related to the ingredients contained in the dish using the food material; an information processing unit that derives cooking conditions for cooking the food material based on at least the first ingredient information and the second ingredient information; and an output unit that outputs information related to the cooking conditions.

12. The information providing system according to claim 11, wherein the first ingredient information is information obtained by an analysis device that analyzes the ingredients contained in the food material.

13. A program that causes a computer to execute: a step of acquiring first ingredient information related to the ingredients contained in the food material before cooking; a step of acquiring second ingredient information related to the ingredients contained in the dish using the food material; and a step of outputting cooking conditions for cooking the food material based on at least the first ingredient information and the second ingredient information.

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