Method and device for supporting cooking and program

Abstract

To provide a method for supporting cooking that allows for appropriately supporting cooking.SOLUTION: A method for supporting cooking includes: acquiring pressure to be applied to a cooking board when a first food material is cut on the cooking board or pressure is applied to the first food material on the cooking board, in a first cooking step (step Sa2); changing the detail of a second cooking step to be done following the first cooking step, using information based on the pressure (step Sa3); and outputting information of the second cooking step changed from an output device 20 (step Sa4).SELECTED DRAWING: Figure 16

Description

Technical Field

[0001] The present disclosure relates to a method, apparatus, program, etc. for assisting cooking.

Background Art

[0002] Conventionally, a hood processor including a weighing device has been proposed (see, for example, Patent Document 1). This hood processor includes a food processing container, a food weighing bowl, and a weighing sensor. The food processing container holds the food to be processed. The weighing sensor measures the weight of the food weighing bowl on which the food is placed. During weighing of the food ingredients, the food weighing bowl is placed on top of the food processing container, and during food cooking, the food weighing bowl covers the food processing container. Thereby, weighing of the food to be cooked can be easily performed. That is, this hood processor provides a user-friendly cooking support method.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, the hood processor of Patent Document 1 above has a problem that it is difficult to appropriately support cooking.

[0005] Therefore, the present disclosure provides a cooking support method capable of appropriately supporting cooking.

Means for Solving the Problems

[0006] A cooking support method according to an aspect of the present disclosure is a cooking support method performed by a computer, comprising: (a) obtaining a pressure applied to a cooking plate when a first food ingredient is cut on the cooking plate or when pressure is applied to the first food ingredient on the cooking plate in a first cooking step; (b) changing the content of a second cooking step performed after the first cooking step by using information based on the pressure; and (c) causing an output device to output information on the changed second cooking step.

[0007] A cooking support method according to an aspect of the present disclosure is a cooking support method performed by a computer, comprising: (a) causing an output device to output information on a first cooking step of cutting a first food ingredient or applying pressure to the first food ingredient; (b) obtaining at least one of a pressure applied to the cooking plate, the number of times the first food ingredient is cut, and the state of the first food ingredient after cutting when the first food ingredient is cut on the cooking plate or when pressure is applied to the first food ingredient on the cooking plate in the first cooking step; (c) changing the content of a second cooking step performed after the first cooking step by using information based on at least one of the pressure, the number of times the first food ingredient is cut, and the state of the first food ingredient after cutting; and (d) causing the output device to output information on the changed second cooking step.

[0008] These general or specific aspects may be implemented in a system, a method, an integrated circuit, a computer program, or a recording medium such as a computer-readable CD-ROM, or may be implemented in any combination of a system, a method, an integrated circuit, a computer program, and a recording medium. The recording medium may be a non-transitory recording medium.

Advantages of the Invention

[0009] The cooking support method of the present disclosure can appropriately support cooking.

[0010] Further advantages and effects in one aspect of the present disclosure will be clarified from the specification and the drawings. Such advantages and / or effects are respectively provided by several embodiments and the features described in the specification and the drawings, but not all of them are necessarily provided in order to obtain one or more identical features.

Brief Description of the Drawings

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[0012] A cooking support method according to one aspect of the present disclosure is a cooking support method performed by a computer, comprising: (a) causing an output device to output information on a first cooking step of cutting a first food ingredient or applying pressure to the first food ingredient; (b) in the first cooking step, when the first food ingredient is cut on the cooking plate or when pressure is applied to the first food ingredient on the cooking plate, acquiring at least one of the pressure applied to the cooking plate, the number of cuts of the first food ingredient, and the state of the first food ingredient after cutting; (c) changing the content of a second cooking step performed after the first cooking step using information based on at least one of the pressure, the number of cuts, and the state of the first food ingredient after cutting; and (d) causing the output device to output the information on the changed second cooking step.

[0013] As a result, for example, the user of the output device performs cooking operations according to the information on the first cooking step output from the output device. Then, through the cooking operations, at least one of the above-described pressure, number of cuts, and state of the first food ingredient, or information based on at least one of them, is obtained as a result of the cooking operations. Even if the result of the cooking operations is different from the result assumed in the first cooking step, the content of the second cooking step is changed using the result of the cooking operations. Therefore, even if the result of the cooking operations in the first cooking step deviates from the assumption, the influence on the cooked food can be reduced in the second cooking step. As a result, cooking support can be appropriately provided.

[0014] Also, in (c) above, based on the number of cuts, the first thickness of the first food ingredient after cutting may be estimated, and the content of the second cooking step may be changed using the first thickness of the first food ingredient as information based on the number of cuts. For example, in (c) above, a second thickness associated with the first cooking step may be obtained, and the content of the second cooking step may be changed using the comparison result between the first thickness and the second thickness.

[0015] As a result, the first thickness is obtained as a result of the cooking operations in the first cooking step, and the content of the second cooking step is changed using the first thickness. Therefore, even if the first thickness deviates from the second thickness assumed in the first cooking step, the influence on the cooked food can be reduced in the second cooking step.

[0016] Also, in (c) above, based on the pressure, the first hardness of the first food ingredient after cutting, or the first hardness of the first food ingredient after applying pressure may be estimated, and the content of the second cooking step may be changed using the first hardness of the first food ingredient as information based on the pressure. For example, in (c) above, a second hardness associated with the first cooking step may be obtained, and the content of the second cooking step may be changed using the comparison result between the first hardness and the second hardness.

[0017] As a result, a first hardness is obtained as the result of the cooking operation in the first cooking step, and the content of the second cooking step is changed using the first hardness. Therefore, even if the first hardness deviates from the second hardness assumed in the first cooking step, the influence on the cooked food due to this can be reduced in the second cooking step.

[0018] Also, in (c) above, at least one of the cutting method of the second food material used in the second cooking step and the heating method of the first food material after cutting used in the second cooking step may be changed as the content of the second cooking step according to the comparison result.

[0019] As a result, for example, when the first thickness is larger than the second thickness and the first thickness becomes larger than the thickness of the second food material to be cut in the second cooking step, the cutting method of the second food material is changed. Therefore, even if the first thickness becomes large, the first food material after cutting and the second food material after cutting can be made to have the same thickness. Also, for example, when the first hardness of the first food material after cutting is harder than the second hardness, the heating method of the first food material is changed. Therefore, by changing the heating method, the hardness of the first food material after cutting can be made closer to the second hardness.

[0020] Also, in (c) above, when the first hardness is harder than the second hardness, the content of the second cooking step may be changed by adding processing to the first food material after cutting in the second cooking step.

[0021] As a result, when the first hardness of the first food material after cutting is harder than the second hardness, processing on the first food material is added. For example, the added processing is processing for further cutting the first food material after cutting or processing for heating the first food material after cutting in a microwave oven. Therefore, by adding the processing, the hardness of the first food material after cutting can be made closer to the second hardness.

[0022] Also, a cooking support method according to one aspect of the present disclosure is a cooking support method performed by a computer, which includes: (a) causing an output device to output information on a first cooking step of placing a first ingredient used in cooking on a cooking plate; (b) obtaining the weight of the first ingredient placed on the cooking plate in the first cooking step; (c) using the weight of the first ingredient to change the content of a second cooking step performed after the first cooking step; and (d) causing the output device to output the information on the changed second cooking step. For example, in (c), the content of the second cooking step may be changed by changing the weight of a second ingredient used in the second cooking step. For example, the first ingredient and the second ingredient may each be a food ingredient or a cooking material such as water or seasoning.

[0023] Thereby, for example, a user of the output device places the first ingredient on the cooking plate according to the information on the first cooking step output from the output device. Then, the weight of the first ingredient is obtained. Even if the weight is different from the weight assumed in the first cooking step, the content of the second cooking step is changed according to the weight. Therefore, even if the weight of the first ingredient used in the first cooking step deviates from the assumption, the influence on the cooked food can be reduced in the second cooking step. As a result, cooking can be appropriately supported.

[0024] Also, in (c), when the weight of the first ingredient obtained in (b) is outside a reference range of the weight of the first ingredient, the content of the second cooking step may be changed according to a rule indicating an association between the reference range of the weight of the first ingredient and a method of changing the second cooking step applied when the weight of the first ingredient is outside the reference range. Note that the predetermined weight may be the weight described in the recipe.

[0025] Thereby, the second cooking step can be appropriately changed.

[0026] Further, the method for changing the second cooking step shown in the rule may be a method of (1) when the weight of the first material exceeds the reference range, changing the weight of the second material used in the second cooking step from a predetermined weight to a heavier weight, and (2) when the weight of the first material is below the reference range, making the weight of the second material used in the second cooking step lighter than the predetermined weight.

[0027] Thereby, it is possible to balance the respective amounts of the first material and the second material.

[0028] Further, in the cooking support method, (e) by substituting the weight of the first material obtained in (b) into a variable of an arithmetic expression associated with a third material used in the cooking, the weight of the third material is calculated, and (f) the calculated weight of the third material may be output from the output device.

[0029] Thereby, since the weight of the third material corresponding to the weight of the first material is calculated, it is possible to balance the respective amounts of the first material and the third material.

[0030] Further, in the cooking support method, (g) number information indicating the number of people is acquired, (h) for each of at least one material used in the cooking, the weight of the material corresponding to the number of people indicated by the number information is calculated, and (i) the calculated weight of each of the at least one material may be output from the output device.

[0031] Thereby, even if the cooking data shows only the weight of each material for cooking for, for example, two people, since the weight of the material corresponding to an arbitrary number of people indicated by the number information is output, the user can appropriately cook the food for that number of people.

[0032] Hereinafter, embodiments will be specifically described with reference to the drawings.

[0033] Note that the embodiments described below all show comprehensive or specific examples. The numerical values, shapes, materials, components, arrangement positions and connection forms of the components, steps, order of steps, etc. shown in the following embodiments are merely examples and are not intended to limit the present disclosure. In addition, among the components in the following embodiments, components not described in the independent claims indicating the most general concept are described as optional components.

[0034] Also, each figure is a schematic diagram and is not necessarily drawn precisely. In each figure, the same constituent members are denoted by the same reference numerals. In the following embodiments, expressions such as "substantially the same" are used. For example, "substantially the same" not only means completely the same, but also means substantially the same, that is, including an error of about several percent, for example. Also, "substantially the same" means the same within the range in which the effects according to the present disclosure can be achieved. The same applies to other expressions using "substantially".

[0035] (Embodiment 1) FIG. 1 shows the appearance of the cooking support system in the present embodiment.

[0036] In the present disclosure, the vertical direction is referred to as the Z-axis direction or the up-down direction, one direction in the plane perpendicular to the vertical direction is referred to as the Y-axis direction or the depth direction, and the direction perpendicular to the Y-axis direction in that vertical plane is referred to as the X-axis direction, the left-right direction or the lateral direction. In the present disclosure, the plus side in the Z-axis direction is upward or above, and the minus side in the Z-axis direction is downward or below. In the present disclosure, the plus side in the Y-axis direction is the back side or the back, and the minus side in the Y-axis direction is the front side or the front. In the present disclosure, the plus side in the X-axis direction is the right side or the right, and the minus side in the X-axis direction is the left side or the left. Also, the numerical values such as the load and time in the present embodiment are all examples and may be other numerical values.

[0037] As shown in FIG. 1, the cooking support system 100 in this embodiment includes, for example, a cooking support device 10 and an output device 20 disposed in a system kitchen.

[0038] The cooking support device 10 is placed on, for example, the cooking counter of the system kitchen and used as a cutting board. Note that the cooking support device 10 may be incorporated into the cooking counter or may be configured independently of the cooking counter.

[0039] The output device 20 is placed on, for example, the cooking counter of the system kitchen and outputs at least one of an image and sound related to cooking. For example, the output device 20 is a display such as a liquid crystal display, a plasma display, or an organic EL (Electro-Luminescence) display. The output device 20 may further include a speaker. Note that the output device 20 may be incorporated into the cooking counter like the cooking support device 10 or may be configured independently of the cooking counter. For example, the output device 20 may be included in an electronic device including a microwave oven, a refrigerator, or the like.

[0040] In addition, the cooking support system 100 may include, for example, a second sensor 30 configured as a camera. The second sensor 30 photographs the cooking support device 10 from above and outputs the image obtained by the photographing to the cooking support device 10.

[0041] FIG. 2A is a block diagram showing an example of the configuration of the cooking support system 100 in this embodiment.

[0042] The cooking support device 10 includes a cooking plate 11, a control unit 12, a first sensor 13, and a memory 14. Note that the cooking support system 100 may include the second sensor 30 instead of the first sensor 13.

[0043] On the cooking plate 11, at least one of the food ingredients, cooking materials, and cooking utensils used for cooking is placed as an object to be placed. The food ingredients are, for example, radish, carrot, onion, or meat. The cooking materials are, for example, water, milk, soy sauce, mirin, salt, or sugar. The cooking utensils may be containers such as pots, cups, or bowls, or other utensils.

[0044] The first sensor 13 is, for example, a pressure sensor, and continuously outputs a signal indicating a numerical value such as a voltage value that changes according to the load applied to the cooking plate 11 to the control unit 12 as a pressure signal.

[0045] The memory 14 holds, for example, cooking data indicating information related to each of at least one cooking step for making each cooking item for each cooking item. That is, the cooking data is the recipe of the cooking item. Further, this cooking data is presentation information indicating the cooking work in each of the at least one cooking step, and includes images and sounds output from the output device 20. The memory 14 is a RAM (Read Access Memory), a ROM (Random Only Memory), or a semiconductor memory, etc. Note that such a memory 14 may be volatile or non-volatile.

[0046] The control unit 12 is, for example, a CPU (Central Processing Unit) or a processor, and controls at least one of the first sensor 13, the memory 14, the output device 20, and the second sensor 30. The control unit 12 in the present embodiment reads out the above-described cooking data held in the memory 14, and causes the output device 20 to output in order the presentation information of each of the at least one cooking step indicated by the cooking data. The user of the cooking support system 100 performs the work of the cooking step indicated by the presentation information, that is, the cooking work, according to the presentation information output from the output device 20.

[0047] FIG. 2B is a block diagram showing another example of the configuration of the cooking support system 100 in the present embodiment.

[0048] In the example shown in FIG. 2A, the cooking support device 10 includes a control unit 12 and a memory 14. However, as shown in FIG. 2B, the control unit 12 and the memory 14 may be provided in the output device 20. In this case, the cooking support device 10 includes a processing unit 15 that processes the pressure signal output from the first sensor 13 and outputs it to the output device 20.

[0049] FIG. 2C is a block diagram showing still another example of the configuration of the cooking support system 100 in the present embodiment.

[0050] As shown in FIG. 2C, the cooking support system 100 may include a cloud server 200 connected to the cooking support device 10, the output device 20, and the second sensor 30 via a communication network such as the Internet. In this case, although not shown in FIG. 2C, the cooking support device 10, the output device 20, and the second sensor 30 include a communication interface for communicating with the cloud server 200. Also, in the example shown in FIG. 2C, instead of the cooking support device 10, the cloud server 200 includes the control unit 12 and the memory 14.

[0051] Thus, the control unit 12 and the memory 14 may be provided in the cooking support device 10, may be provided in the output device 20, or may be provided in other external devices. The other external device may be the cloud server 200. Further, the control unit 12 may be composed of a plurality of CPUs or processors, and the memory 14 may be composed of a plurality of memories. In this case, the plurality of processors may be provided in different devices or the above-described external devices, and may realize the function as the control unit 12 by communicating with each other. Similarly, the plurality of memories may be provided in different devices or the above-described external devices. Further, the control unit 12 may realize the functions in the present embodiment by executing, for example, a computer program stored in the memory 14. Further, when the memory 14 is provided in a device other than the cloud server 200, the above-described cooking data, the change / addition data described later, and its computer program may be downloaded from the cloud server 200 or the like and stored in the memory 14.

[0052] FIG. 3 shows the appearance of the cooking support device 10 in the present embodiment. Specifically, FIG. 3(a) shows the upper surface of the cooking support device 10, and FIG. 3(b) shows the side surface of the cooking support device 10.

[0053] For example, as shown in FIG. 3(b), the cooking plate 11 of the cooking support device 10 includes a first board 11a and a second board 11b arranged to face each other in the Z-axis direction. The first board 11a and the second board 11b are each substantially rectangular and have substantially the same size as each other.

[0054] The first sensor 13 is, for example, four pressure sensors 13a, and is arranged to be sandwiched between the first board 11a and the second board 11b. Further, these four pressure sensors 13a are respectively arranged at the four corners of the cooking plate 11. Each of the four pressure sensors 13a detects, for example, the pressure received from the cooking plate 11, and outputs a signal indicating a voltage value corresponding to the detected pressure as a pressure signal to the control unit 12.

[0055] Note that the control unit 12 and the memory 14 may be arranged in the space between the first board 11a and the second board 11b, or may be arranged at other positions.

[0056] Such a cooking support device 10 is placed so that the second board 11b is in contact with the cooking table. For example, food ingredients are placed on the upper surface which is the +Z-axis side surface of the first board 11a, and the food ingredients are cut by a kitchen knife or the like. Also, for example, a container such as a pot, a cup, or a ball is placed on the upper surface of the first board 11a, and a cooking material such as water or seasoning is poured into the container to make, for example, dashi.

[0057] Therefore, each of the four pressure sensors 13a of the first sensor 13 detects the pressure received from the cooking board 11 when cooking work is performed on the upper surface of the first board 11a, that is, on the cooking board 11. Then, each of the four pressure sensors 13a outputs a pressure signal indicating the detection result, that is, the sensing result, to the control unit 12.

[0058] The control unit 12 receives the pressure signals from the four pressure sensors 13a. That is, the control unit 12 acquires the pressure applied to the cooking board 11 from each of the four pressure sensors 13a. The control unit 12 derives the load applied to the cooking board 11 based on the pressure. For example, the control unit 12 integrates the voltage values indicated by the pressure signals of each of the four pressure sensors 13a, multiplies the integrated voltage value by a proportionality coefficient, and further adds a constant to calculate the load. From this load, the weight or hardness of the food ingredients placed on the upper surface of the first board 11a, or the weight of the cooking materials poured into the container placed on the upper surface thereof, etc. can be obtained. Also, by the change in the load, the cutting of the food ingredients is detected, and by the change in the center of gravity of the load, the thickness of the cut food ingredients is derived. Also, the ease of heat conduction of the cut food ingredients may be derived from the change in the load. That is, the control unit 12 acquires at least one of the number of cuts of the first food ingredient and the state of the first food ingredient after cutting.

[0059] In the present disclosure, the cut food material, the food material to be cut, and the food material after cutting are parts on the other end side separated from a part on one end side of the food material by cutting the food material. Also, the thickness of the cut food material is the thickness in a direction perpendicular to the Z-axis direction, and when the food material is cut along the YZ plane, it is the thickness in the X-axis direction.

[0060] The control unit 12 in the present embodiment changes the content of subsequent cooking steps according to the weight, hardness, thickness, etc. derived as described above as a result of the cooking operation. That is, the control unit 12 in the present embodiment causes the output device 20 to output information on the first cooking step of cutting the first food material. Then, in the first cooking step, the control unit 12 acquires at least one of the pressure applied to the cooking plate 11 when the first food material is cut on the cooking plate 11, the number of cutting times of the first food material, and the state of the first food material after cutting. For example, the state of the first food material after cutting may be the above-described weight, hardness, thickness, etc. The control unit 12 changes the content of the second cooking step performed after the first cooking step using information based on at least one of the pressure, the number of cutting times, and the state of the first food material after cutting. Then, the control unit 12 causes the output device 20 to output the information on the changed second cooking step. For example, the information on the first cooking step and the information on the second cooking step are each the above-described presentation information. In this way, since the content of the second cooking step, which is a subsequent cooking step, is changed and the information on the second cooking step is output, cooking support can be appropriately performed as described later.

[0061] [Detection of Cutting of Food Material] FIG. 4 shows an example of changes in the load and its differential value when cutting a food material. Note that the horizontal axis of the graph in FIG. 4 indicates time [s], and the vertical axis indicates the load f [gf] and the differential value df [gf / s] of the load f.

[0062] As shown in Fig. 4, when cutting the food placed on the cooking plate 11, the load f applied to the cooking plate 11 changes with the passage of time. Further, the differential value df obtained by differentiating the load f with respect to time also changes with the passage of time. In the graph shown in Fig. 4, the load f when no food is placed on the cooking plate 11 and no knife is applied to the food is 0 gf.

[0063] The control unit 12 detects the cutting of the food based on the change in the load. Specifically, the control unit 12 identifies the time t1 during which a differential value df greater than 0 continuously occurs, that is, the time during which a force is continuously applied to the cooking plate 11, and determines whether the time t1 is longer than the threshold value th. Further, the control unit 12 determines whether the load f exceeds the threshold value fh within the time t1. Further, the control unit 12 determines whether the load f exceeding the threshold value fh decreases below the threshold value fh after the elapse of the time t1.

[0064] As a result, when the time t1 is longer than the threshold value th, the load f exceeds the threshold value fh within the time t1, and after the elapse of the time t1, the load f decreases below the threshold value fh, the control unit 12 detects the cutting of the food placed on the cooking plate 11. That is, the control unit 12 detects the cutting of the food when the change in the load f satisfies the cutting condition. The cutting condition is the condition that f < fh is satisfied after t1 > th and f > fh are satisfied.

[0065] When the cooking support system 100 includes the second sensor 30, the control unit 12 may detect the cutting of the food based on the image obtained by photographing with the second sensor 30. Further, the control unit 12 may acquire the number of cuts of the first food based on the detection result, and may acquire the state of the first food after cutting. The state of the first food after cutting acquired in this case may be, for example, the thickness of the first food after cutting.

[0066] [Derivation of food hardness] FIG. 5 shows the change in load and the maximum load during cutting of food ingredients. In the graph of FIG. 5, the horizontal axis represents time [s], and the vertical axis represents load f [gf].

[0067] As shown in FIG. 5, when cutting the food ingredients placed on the cooking plate 11, the load f applied to the cooking plate 11 changes with the passage of time.

[0068] When the control unit 12 detects the cutting of the food ingredients as shown in FIG. 4, it identifies the maximum load fmax, which is the maximum value of the load f in the cutting detection section. This cutting detection section may include the period of the above-mentioned time t1 and may be the section from that period until the load f reaches 0. The control unit 12 derives the hardness of the food ingredients according to the maximum load fmax and the type of the food ingredients.

[0069] FIG. 6 shows an example of deriving the hardness of food ingredients.

[0070] For example, the standard data shown in FIG. 6 is stored in the memory 14. The standard data indicates the standard maximum load of food ingredients of each of a plurality of types of food ingredients.

[0071] The control unit 12 reads out the standard maximum load corresponding to the type of the food ingredients placed on the cooking plate 11 from the standard data stored in the memory 14. Then, the control unit 12 calculates the hardness index of the food ingredients placed on the cooking plate 11 using the maximum load fmax specified as shown in FIG. 5 and the read standard maximum load. The hardness index indicates a larger value as the food ingredient is harder, and conversely, a smaller value as the food ingredient is softer.

[0072] As a specific example, when the cutting of the food ingredient "carrot" is performed in the cooking process indicated in the cooking data, the control unit 12 reads out the standard maximum load "100 gf" corresponding to the food ingredient "carrot" from the standard data. Then, the control unit 12 divides the specified maximum load fmax = 120 gf by the standard maximum load "100 gf" to calculate the hardness index "1.2" of the food ingredient "carrot". In this case, the control unit 12 determines that the hardness of the food ingredient "carrot" is within the allowable range. Note that the control unit 12 may use the hardness index as the hardness of the food ingredient, or may use the hardness level classified by the hardness index.

[0073] Thus, the control unit 12 in the present embodiment estimates the first hardness of the first food ingredient after cutting based on the pressure. That is, the first hardness is derived. Then, the control unit 12 changes the content of the second cooking process using the first hardness of the first food ingredient as information based on the pressure.

[0074] Also, although the cutting of food ingredients has been described as an example, when an operation of applying pressure to the food ingredients is performed without cutting the food ingredients, the hardness of the food ingredients may be derived in the same manner. That is, by the operation of applying pressure, pressure is applied to the cooking plate 11, and thus the hardness can be derived in the same way as when cutting the food ingredients. Examples of the operation of applying pressure to the food ingredients without cutting include the operation of hitting ingredients such as meat to soften them, the operation of stretching dough, the operation of mixing dough, or the operation of kneading dough. The control unit 12 can also detect the operation of applying pressure to the food ingredients in the same way as cutting the food ingredients according to the pressure applied to the cooking plate 11. For example, by hitting the food ingredients placed on the cooking plate 11, the pressure applied to the food ingredients is also applied to the cooking plate 11, so the control unit 12 can detect the operation of hitting the food ingredients based on the pressure applied to the cooking plate 11. Also, when stretching the dough, the dough and the cooking plate 11 collide, so pressure is applied to the cooking plate 11, and thus the control unit 12 can detect the operation of stretching the dough based on the pressure applied to the cooking plate 11. Also, since the operation of mixing the dough or the operation of kneading the dough is performed on the cooking plate 11, the pressure applied to the food ingredients is also applied to the cooking plate 11, so the control unit 12 can detect these operations based on the pressure applied to the cooking plate 11.

[0075] Therefore, the control unit 12 in the present embodiment causes the output device 20 to output information on the first cooking step of cutting the first food ingredient or applying pressure to the first food ingredient. Then, in the first cooking step, when the first food ingredient is cut on the cooking plate 11 or when pressure is applied to the first food ingredient on the cooking plate 11, the control unit 12 acquires at least one of the pressure applied to the cooking plate 11, the number of times the first food ingredient is cut, and the state of the first food ingredient after cutting. The control unit 12 changes the content of the second cooking step performed after the first cooking step using information based on at least one of the pressure, the number of cuts, and the state of the first food ingredient after cutting. Then, the control unit 12 causes the output device 20 to output the information on the changed second cooking step.

[0076] [Derivation of the thickness in the direction perpendicular to the Z-axis direction] FIG. 7 shows an example of deriving the thickness of the food material. Note that FIG. 7 shows the state of the food material 1 placed on the cooking plate 11 as viewed from the positive side in the Z-axis direction.

[0077] For example, as shown in FIG. 7(a), the user fixes the food material 1 placed on the cooking plate 11 and cuts the food material 1 a plurality of times while moving the kitchen knife held in the hand in the X-axis direction. Each of the plurality of cutting lines a1 generated by the cutting is arranged along the Y-axis direction and along the X-axis direction. Also, the distance between adjacent cutting lines a1 corresponds to the thickness of the cut food material 1 in the X-axis direction.

[0078] At this time, each time the food material 1 is cut, the control unit 12 specifies the center of gravity of the load applied to the cooking plate 11 based on the numerical values indicated by the pressure signals of the four pressure sensors 13a. This center of gravity varies according to the position where the food material 1 is cut, that is, the position of the cutting line a1. Therefore, the control unit 12 derives the thickness of the cut food material 1 from the amount of movement of the center of gravity of the load.

[0079] Alternatively, as shown in FIG. 7(b), the user cuts the food material 1 placed on the cooking plate 11 a plurality of times while moving the food material 1 in the X-axis direction without moving the kitchen knife held in the hand in the X-axis direction. In this case, the moving distance of the food material 1 moved for cutting in the X-axis direction corresponds to the thickness of the cut food material 1 in the X-axis direction.

[0080] At this time, each time the food material 1 is moved, the control unit 12 specifies the center of gravity of the load applied to the cooking plate 11 based on the numerical values indicated by the pressure signals of the four pressure sensors 13a. Therefore, the control unit 12 derives the thickness of the cut food material 1 from the amount of movement of the center of gravity of the load.

[0081] FIG. 8 shows an example of an image obtained by the second sensor 30.

[0082] When the cooking support system 100 includes the second sensor 30, the control unit 12 may derive the thickness of the food material based on the image obtained by photographing with the second sensor 30.

[0083] For example, the control unit 12 acquires the image P1 shown in FIG. 8(a) from the second sensor 30. The control unit 12 detects, by image processing on the image P1, that the food material 1 placed on the cooking plate 11 and the kitchen knife a2 are reflected in the image P1. Specifically, the control unit 12 performs edge detection on the image P1 as image processing, and determines whether the contour of the kitchen knife a2 is included in at least one contour represented by the detected edge, for example, by pattern matching. When the control unit 12 determines that the contour of the kitchen knife a2 is included, the control unit 12 detects that the kitchen knife a2 is reflected in the image P1. Further, when there is a contour of another object around the contour of the kitchen knife a2, the control unit 12 detects that the object is reflected in the image P1 as the food material 1. Thereby, the control unit 12 detects the cutting of the food material 1 from the image P1.

[0084] Next, the control unit 12 acquires the image P2 shown in FIG. 8(b) from the second sensor 30. The control unit 12 detects the thickness of the cut food material 1 in the X-axis direction, which is reflected in the image P2, by image processing on the image P2. Specifically, the control unit 12 performs edge detection on the image P2 as image processing, and derives the width of the contour of the cut food material 1 in the X-axis direction, which is represented by the detected edge, as the thickness of the cut food material 1 in the X-axis direction.

[0085] In the above example, the control unit 12 uses edge detection as image processing, but other image processing may be used to detect the cutting of the food material 1 and derive the thickness of the cut food material 1. Further, the control unit 12 may use machine learning such as deep learning to detect the cutting and derive the thickness.

[0086] Further, when the cutting of the food material is performed in the cooking process indicated in the cooking data, the control unit 12 may read the standard length of the food material from the memory 14 and divide the standard length by the number of cuts to derive the thickness of the cut food material.

[0087] In addition, the control unit 12 may estimate the length of the food material. For example, when the cutting of the food material is performed in the cooking process indicated in the cooking data, the control unit 12 reads the standard length and the standard weight of the food material from the memory 14. Next, the control unit 12 calculates the ratio of the weight of the food material based on the pressure signal value of the first sensor 13 to the standard weight, and multiplies the ratio by the standard length to estimate the length of the food material. Then, the control unit 12 may divide the estimated length of the food material by the number of cuts to derive the thickness of the cut food material.

[0088] In this case, the control unit 12 in the present embodiment estimates the first thickness of the first food material after cutting based on the number of cuts. That is, the first thickness is derived. Then, the control unit 12 changes the content of the second cooking process using the first thickness of the first food material as information based on the number of cuts. Thereby, even if the thickness of the first food material after cutting deviates from the assumed thickness in the cooking process of cutting the first food material, the influence on the cooked product can be reduced in the subsequent second cooking process.

[0089] [Derivation of Ease of Heat Penetration] FIG. 9 shows the change in load and the ease of heat penetration when cutting the food material. Note that the horizontal axis of the graph in FIG. 9 indicates time [s], and the vertical axis indicates load f [gf].

[0090] As shown in FIG. 9, when cutting the food material placed on the cooking plate 11, the load f applied to the cooking plate 11 changes with the passage of time.

[0091] When the control unit 12 detects the cutting of food ingredients as shown in FIG. 4, it calculates, as the ease of heat penetration of the cut food ingredients, an integrated value obtained by time-integrating the load f in the cutting detection section. This integrated value corresponds to the area of the hatched region shown in FIG. 9. Also, this integrated value also corresponds to the product of the hardness of the food ingredient and the thickness in the Z-axis direction.

[0092] Note that the control unit 12 may calculate the ease of heat penetration based on standard data, similar to the above-described hardness. For example, the memory 14 stores standard data regarding the ease of heat penetration. Specifically, the standard data indicates, for each of a plurality of food ingredient types, a standard value for the integrated value obtained by time-integrating the load f in the cutting detection section of the food ingredient of that type.

[0093] The control unit 12 reads out, from the standard data stored in its memory 14, the standard value corresponding to the type of food ingredient placed on the cooking plate 11, that is, the standard value for the integrated value obtained by time-integrating the load f in the cutting detection section. Then, the control unit 12 calculates an index regarding the ease of heat penetration of the food ingredient placed on the cooking plate 11, using the integrated value obtained by time-integrating the load f in the cutting detection section and that standard value. The index regarding the ease of heat penetration indicates a larger value as the food ingredient is more easily penetrated by heat, and conversely, a smaller value as the food ingredient is more difficult to be penetrated by heat.

[0094] [Image displayed on the output device 20] FIG. 10 shows an example of an image displayed by the output device 20 in the present embodiment.

[0095] For example, when the cooked food is "pork belly with daikon radish", the cooking data for that cooked food includes a cooking step k of cutting the daikon radish and a cooking step (k + 1) of making dashi.

[0096] The control unit 12 reads the cooking data of the food product from the memory 14 and causes an image related to the cooking step k included in the cooking data to be displayed on the output device 20 as shown in Fig. 10(a). The image related to the cooking step k includes a message prompting the user to perform a cooking operation such as "Please cut the radish in half". Therefore, the user who sees the image performs a cooking operation of cutting the radish placed on the cooking board 11 in half using a kitchen knife according to the message.

[0097] At this time, the control unit 12 detects the cutting of the radish. As a result, the control unit 12 causes another image related to the cooking step k to be displayed on the output device 20 as shown in Fig. 10(b). The other image related to the cooking step k includes a message prompting the user to perform a cooking operation such as "Please cut the half radish in half again". Further, the other image related to the cooking step k may show the progress of the cooking step k. For example, the cooking step k includes a first sub-step of cutting the radish in half and a second sub-step of cutting the half radish in half again. In this case, the control unit 12 determines that the first sub-step among the first sub-step and the second sub-step has been completed based on the detection of the cutting of the radish described above. Then, the control unit 12 causes a progress bar or a progress meter indicating that the first sub-step in the cooking step k has been completed to be displayed on the output device 20.

[0098] Next, the user who sees the other image related to the cooking step k performs a cooking operation of cutting the half radish placed on the cooking board 11 in half again using a kitchen knife according to the message. At this time, the control unit 12 determines that the second sub-step, that is, the cooking step k has ended by detecting the cutting of the radish.

[0099] As a result, as shown in Fig. 10(c), the control unit 12 causes the output device 20 to display an image related to the cooking process (k + 1), which is the cooking process after the cooking process k and involves making dashi, according to the above-described cooking data. The image related to the cooking process (k + 1) includes, for example, a message prompting the user to perform a cooking operation such as "Please put 200 g of water in the pot". Therefore, the user who sees the image places the pot on the cooking plate 11 and pours water, which is a cooking ingredient, into the pot according to the message.

[0100] At this time, the control unit 12 derives the weight of the water. As a result, the control unit 12 causes the output device 20 to display a progress ring or a progress meter indicating the weight of the water actually poured in with respect to 200 g of water.

[0101] Here, the control unit 12 in the present embodiment changes the content of the cooking process (k + 1) after the cooking process k, for example, according to the result of the cooking operation in the cooking process k. The result of the cooking operation in the cooking process k is, for example, the number of times the radish is cut, the weight, hardness, or thickness of the cut radish.

[0102] Note that the image displayed on the output device 20 in the present embodiment may be an image based on the description of JavaScript (registered trademark) on HTML, an image based on an image file specified on HTML, or other images.

[0103] In the example shown in FIG. 10, the control unit 12 causes the output device 20 to display an image including a message such as "Please cut the radish in half". Further, information derived or calculated as a result of the cooking operation may be displayed on the output device 20. For example, as shown in FIG. 10(a), the control unit 12 causes the output device 20 to display an image including a message such as "Please cut the radish in half". Then, the user who sees the image performs a cooking operation of cutting the radish placed on the cooking board 11 in half using a kitchen knife according to the message. At this time, the control unit 12 may cause the output device 20 to display, before the image shown in FIG. 10(b) is displayed, the weight, hardness, or thickness of the cut radish, etc., derived as a result of the cooking operation. For example, the control unit 12 may display the hardness index shown in FIG. 6 at the bottom of the screen of the output device 20 as the hardness of the cut radish. As a specific example of the hardness index, the control unit 12 may display a message such as "The hardness of the radish was 1.2". Further, instead of the hardness index, the control unit 12 may cause the output device 20 to display the hardness level shown in FIG. 6, or may cause the output device 20 to display both the hardness index and the hardness level.

[0104] [Processing Flow] FIG. 11 is a sequence diagram showing the processing operations of the cooking support system 100.

[0105] The cooking support system 100 supports each cooking step 1 to N (N is an integer of 2 or more) shown in the cooking data in order.

[0106] Specifically, first, the cooking support system 100 supports cooking step 1 by performing the processes of steps S101, S102, and S105 to S107.

[0107] (Step S101) For example, the control unit 12 instructs the output device 20 to display image 1 associated with cooking step 1 of the cooking data held in the memory 14. At this time, if a sound is associated with the cooking step 1, the control unit 12 also instructs the output device 20 to output the sound.

[0108] (Step S102) The output device 20 displays the image 1 based on an instruction from the control unit 12. Also, when the output of sound is also instructed, the output device 20 outputs the sound as well.

[0109] (Step S103) The user visually recognizes the image 1 displayed on the output device 20. Also, when sound is being output from the output device 20, the user listens to the sound.

[0110] (Step S104) Based on the visual recognition result of the image 1, the user performs the cooking operation shown in the image 1 at least once.

[0111] (Step S105) Each time the cooking operation is performed in step S104, the first sensor 13 outputs a pressure signal indicating the sensing result of the cooking operation to the control unit 12.

[0112] (Step S106) Based on the sensing result of the cooking operation indicated by the pressure signal, the control unit 12 determines whether or not all the cooking operations included in the cooking process 1 have been completed.

[0113] For example, in the cooking data, M times (M is an integer greater than or equal to 1) of cutting of food ingredients are shown as the cooking operations in cooking step 1. In such a case, the control unit 12 counts the number of cuttings detected based on the pressure signal from the first sensor 13, and determines whether all the cooking operations are completed by determining whether the number of times has reached M times. Alternatively, in the cooking data, cuttings of food ingredients at intervals of Q cm (Q is a number greater than 0) are shown as the cooking operations in cooking step 1. In such a case, the control unit 12 derives the thickness of the food ingredients after each cutting based on the pressure signal from the first sensor 13 or the image from the second sensor 30. Then, the control unit 12 may determine whether all the cooking operations are completed by determining whether all those thicknesses have reached Q cm. Alternatively, in the cooking data, the working time of the cooking operations in cooking step 1 is shown. For example, the working time is the simmering time. In such a case, the control unit 12 measures the elapsed time since the display of image 1 in cooking step 1 started, and may determine whether all the cooking operations are completed by determining whether the elapsed time has reached the working time. Alternatively, when only the slicing of onions is shown in the cooking data as the cooking operations in cooking step 1, the control unit 12 may determine that the cooking operation is completed when the maximum value of the pressure signal when cutting the onions becomes less than the threshold value.

[0114] Alternatively, the control unit 12 may determine that all the cooking operations are completed when the time during which the numerical value indicated by the pressure signal output from the first sensor 13 is stable, that is, the time during which the numerical value is within a predetermined range, becomes longer than a predetermined time.

[0115] Alternatively, the control unit 12 may determine whether all the cooking operations are completed based on the user's gesture. For example, the gesture is an act of hitting the cooking plate 11 twice in a row with a kitchen knife. At this time, the first sensor 13 outputs a pressure signal obtained by hitting the cooking plate 11 twice in a row with the kitchen knife to the control unit 12. The control unit 12 determines that all the cooking operations are completed by receiving the pressure signal.

[0116] Alternatively, the cooking support system 100 may include an operation unit that physically accepts user operations. In such a case, when an operation is performed on the operation unit, the control unit 12 may determine that all cooking operations have been completed.

[0117] (Step S107) Then, when the control unit 12 determines that all the cooking operations included in the cooking process 1 have been completed in step S106, it changes the content of the cooking process after the cooking process 1 based on the result of the cooking operation. For example, the content of the cooking process 2 immediately after the cooking process 1 is changed. For example, if it is obtained as a result of the cooking operation in the cooking process 1 that the daikon radish is hard, the control unit 12 changes the content of the cooking process 2 so that the daikon radish becomes soft.

[0118] Next, the cooking support system 100 supports the cooking process 2 by performing the processes of steps S201, S202, and S205 to S207 in the same manner as the support for the cooking process 1. The cooking support system 100 repeats such support for the cooking process and supports the cooking process N, which is the last cooking process.

[0119] (Step S1001) When the support for the cooking process N is completed, the control unit 12 instructs the output device 20 to display the end image.

[0120] (Step S1002) The output device 20 displays the end image based on the instruction from the control unit 12.

[0121] FIG. 12 is a flowchart showing the processing operation of the control unit 12.

[0122] (Step S1) First, the control unit 12 initializes the variable k to 1.

[0123] (Step S2) Next, the control unit 12 instructs the output device 20 to display the image of the cooking process k shown in the cooking data.

[0124] (Step S3) Next, the control unit 12 receives a pressure signal from the first sensor 13.

[0125] (Step S4) Next, the control unit 12 determines whether or not all the cooking operations included in the cooking process k have been completed based on the pressure signal received in step S3.

[0126] (Step S5) Next, the control unit 12 determines whether or not the variable k is less than the maximum value N.

[0127] (Step S6) Here, when the control unit 12 determines in step S5 that the variable k is less than the maximum value N (Yes in step S5), it increments the variable k.

[0128] (Step S9) On the other hand, when the control unit 12 determines in step S5 that the variable k is not less than the maximum value N (No in step S5), that is, when it determines that the variable k is the maximum value N, it instructs the output device 20 to display the end image.

[0129] (Step S7) After the variable k is incremented in step S6, the control unit 12 identifies the result of the cooking operation that was just completed based on the pressure signal received in step S3. Then, based on the result of that cooking operation, the control unit 12 determines whether to change the content of the cooking steps after cooking step k. Note that the cooking operation that was just completed is the cooking operation of cooking step k before the increment is performed, and the cooking steps for which a change in content is determined are cooking step k after the increment, or the cooking steps after cooking step k. Here, if the control unit 12 determines in step S7 not to change the content of the cooking step (No in step S7), it repeatedly executes the processing from step S2.

[0130] (Step S8) On the other hand, if the control unit 12 determines in step S7 to change the content of the cooking step (Yes in step S7), it changes the content of that cooking step. As a result, the image of that cooking step displayed on the output device 20 according to the instruction in subsequent step S2 becomes an image showing the changed content.

[0131] [Change and addition of cooking steps] FIG. 13A shows an example of the cooking data held in the memory 14.

[0132] As described above, the memory 14 stores cooking data for each of a plurality of food items for making that food item. For example, as shown in FIG. 13A, the cooking data indicates information regarding each of cooking steps 1 to N for making that food item. Specifically, the cooking data indicates, for each of cooking steps 1 to N, the type of that cooking step, the content of that cooking step, and the presentation information corresponding to that cooking step. Here, the content of the cooking step indicates the cooking target and the cooking method used in that cooking step. Also, the presentation information includes an image displayed by the output device 20 and a sound output from the output device 20 to prompt the user for the cooking operation in that cooking step.

[0133] The types of cooking processes include, for example, a cutting process, a preparation process, and a heating / cooling process. The cutting process is a process of cutting food ingredients on the cooking plate 11, for example, with a kitchen knife. In this cutting process, the control unit 12 detects the cutting of the food ingredients and the number of times of cutting based on the pressure signal output from the first sensor 13. Further, the control unit 12 may derive at least one of the hardness of the cut food ingredients, the thickness of the cut food ingredients, the weight of the cut food ingredients, and the volume of the cut food ingredients.

[0134] The heating / cooling process includes at least one of a heating process for heating the food ingredients and a cooling process for cooling the food ingredients. Heating is at least one of the processes of roasting, steaming, boiling, and grilling. Cooling is at least one of the processes of freezing and refrigerating.

[0135] The preparation process is a process other than the cutting process and the heating / cooling process. For example, the preparation process is a process of placing food ingredients or cooking utensils on the cooking plate 11, a process of putting at least one of food ingredients and cooking materials into a container which is a cooking utensil placed on the cooking plate 11, a process of softening the food ingredients, or a process of making the food ingredients more easily penetrated by heat, etc.

[0136] For example, the cooking data shown in FIG. 13A shows, for cooking process 1, the type of the cooking process "cutting process", the cooking target "carrot" and the cooking method "chopping randomly" which are the contents of the cooking process, and the presentation information "image 1, sound 1" corresponding to the cooking process.

[0137] When a cooking item is selected by the user, the control unit 12 reads out the cooking data corresponding to the cooking item from the memory 14. Then, the control unit 12 performs processing based on the information related to each cooking step in accordance with the order of the plurality of cooking steps shown in the cooking data. For example, since the presentation information in cooking step 1 is "Image 1, Sound 1", the control unit 12 instructs the output device 20 to display Image 1 and output Sound 1. Further, since the type of the cooking step in cooking step 1 is "cutting step", the control unit 12 detects the cutting of the food material "carrot", which is the cooking target, based on the pressure signal output from the first sensor 13, and further derives the hardness, thickness, etc. of the cut carrot.

[0138] Figure 13B shows an example of the change / addition data stored in the memory 14.

[0139] In the memory 14, change / addition data for changing or adding the content of the cooking steps is stored for each of the plurality of cooking items. For example, as shown in Figure 13B, the change / addition data indicates, for each of cooking steps 1 to N, a derivation target, a reference range, and a change process when the value of the derivation target is out of the reference. The derivation target is a parameter derived based on the pressure signal output from the first sensor 13, and is, for example, hardness, thickness, ease of heat penetration, or weight. The reference range is a numerical range serving as a reference for the numerical value of the derivation target. Examples of the change process when the value of the derivation target is out of the reference include addition of a cutting step, change of a cutting step, addition of a preparation step, change of a heating / cooling step, and proposal of another cooking item. This change process is applied to the cooking steps after that cooking step when the value of the derivation target derived in the cooking step is out of the reference. Further, this change process is a process of changing information such as the above-mentioned subsequent presentation information shown in the cooking data shown in Figure 13A.

[0140] In this embodiment, when the value to be derived is out of the standard, the control unit 12 applies a change process to a subsequent cooking process. At that time, or beforehand, the reason for applying the change process and the content of the change process may be displayed on the output device 20. The reason for applying the change process may be the value to be derived. For example, when the value to be derived is hardness, the reason for applying the change process may be the hardness index shown in FIG. 6 or the level of hardness. The content of the change process is, for example, addition of a cutting process, addition of a preparation process, or change of a heating / cooling process. Specifically, the control unit 12 may cause the output device 20 to display a message such as "Since the radish in cooking process 1 is hard, a cutting process has been added to cooking process 2". Further, the control unit 12 may cause the output device 20 to display the content of the cooking process before the change together with the message.

[0141] Note that, in this embodiment, the cooking data shown in FIG. 13A and the change / addition data shown in FIG. 13B are separated, but the change / addition data may be included in the cooking data.

[0142] For example, the change / additional data shown in FIG. 13B indicates the derivation target "hardness" and the reference range A for cooking step 1. Therefore, the control unit 12 derives the hardness of the cut food ingredients in cooking step 1. This hardness is derived, for example, as the hardness index shown in FIG. 6. The reference range A is, for example, the allowable range shown in FIG. 6. Then, the control unit 12 compares the hardness index with the allowable range, and if the hardness index is outside the allowable range, that is, if the value of the derivation target is out of the standard, it performs the change process shown in the change / additional data for the cooking step after cooking step 1. The change / additional data shown in FIG. 13B indicates, for the cooking step 1, as the change process when the value of the derivation target exceeds the standard, the addition of a cutting step, the addition of a preparation step, and the change of the heating / cooling step. Also, the change / additional data shown in FIG. 13B indicates, for the cooking step 1, as the change process when the value of the derivation target is below the standard, the proposal of another dish. Therefore, if the above-mentioned hardness index is greater than the allowable range, the control unit 12 performs at least one of the addition of a cutting step, the addition of a preparation step, and the change of the heating / cooling step for the cooking step after cooking step 1. Priorities are determined in advance for these three change processes, and the control unit 12 may preferentially select the change process with a higher priority and perform the selected change process. On the other hand, if the above-mentioned hardness index is smaller than the allowable range, the control unit 12 makes a proposal for another dish for the cooking step after cooking step 1. For example, the control unit 12 makes a proposal for another dish by causing the output device 20 to display an image of another dish and a message prompting the user to change to that other dish in cooking step 2 after cooking step 1.

[0143] Here, specific examples of each of the above change processes are as follows.

[0144] The addition of a cutting step is a process of adding a step of cutting the food ingredients cut in the cutting step even finer for the cooking step performed after the cutting step. Such an addition of a cutting step is performed when the hardness or thickness of the food ingredients cut in the previous cutting step exceeds the reference range.

[0145] For example, the control unit 12 refers to the change / addition data shown in FIG. 13B and derives the hardness or thickness of the cut carrots in the carrot cutting step, which is the first or second cooking step. Then, when the control unit 12 determines that the numerical value indicating the hardness or thickness (for example, hardness index) exceeds the reference range A or B, it adds a cutting step to further finely cut the cut carrots to the subsequent cooking step after that cutting step. Thus, the control unit 12 in the present embodiment acquires the second thickness associated with the first cooking step, and uses the comparison result between the first thickness derived in the first cooking step and the second thickness to change the content of the second cooking step. Further, the control unit 12 acquires the second hardness associated with the first cooking step, and uses the comparison result between the first hardness derived in the first cooking step and the second hardness to change the content of the second cooking step. For example, the second thickness or the second hardness is the reference range shown in the change / addition data. Thereby, even if the hardness or thickness of the once-cut food material deviates from the predetermined reference range, the hardness or thickness can be brought within the reference range thereafter.

[0146] The change in the cutting step is a process of changing the size of the food material 2 to be cut so as to match the size of the food material 1 cut in the previous cutting step in the cutting step of the food material 2 performed after the cutting step of the food material 1. That is, the size of the food material 2 to be cut in the cutting step of the food material 2 is changed to be substantially the same size as the food material 1 cut in the cutting step of the food material 1. Such a change in the cutting step is performed when the size of the food material 1 cut in the cutting step of the food material 1 deviates from the reference range. Note that the size of the cut food material may be the thickness of the cut food material.

[0147] For example, the control unit 12 refers to the modification / addition data shown in FIG. 13B, and in the radish cutting step which is the second cooking step, derives the thickness of the cut radish. Then, when the control unit 12 determines that the thickness is outside the reference range, it changes the predetermined thickness of the cut potato in the potato cutting step performed after the cutting step to the thickness of the previously cut radish. Thereby, the texture or the soft feeling when putting the radish and the potato of the cooked food into the mouth can be appropriately adjusted. Thus, the control unit 12 in the present embodiment changes the cutting method of the second food material such as the above-mentioned potato used in the second cooking step as the content of the second cooking step according to the comparison result between the first thickness derived in the first cooking step and the second thickness (for example, the above-mentioned reference range). Thereby, the texture as described above can be appropriately adjusted.

[0148] Note that the combination of the food material 1 and the food material 2 after cutting (that is, the combination of the first food material and the second food material) adjusted so that the sizes such as the thickness are substantially the same is predetermined. Specifically, the combination of carrot and radish and the combination of radish and potato may be predetermined. For example, combination data indicating such a combination is stored in the memory 14, and the control unit 12 may select the change of the cutting step from among a plurality of change processes by referring to the combination data.

[0149] The addition of the preparation step is a process of adding a step of softening the food material cut in the cutting step or a step for facilitating the passage of fire through the food material to the cooking step performed after the cutting step. Such addition of the preparation step is performed when the hardness or thickness of the food material cut in the cutting step deviates from the reference range.

[0150] For example, the control unit 12 refers to the change / addition data shown in Fig. 13B and derives the hardness of the cut carrots in the carrot cutting process, which is the first cooking process. Then, when the control unit 12 determines that the numerical value indicating the hardness (e.g., hardness index) exceeds the reference range A, for the cooking process performed after the cutting process, it adds, as a preparation process, a process of softening the cut carrots using a microwave oven. Also, when the first cooking process is a meat cutting process, the control unit 12 adds, as a preparation process, a process of adding and kneading liquor into the cut meat for the cooking process performed after the cutting process. Thereby, even if the hardness of the cut food material deviates from a predetermined range, the hardness can then be brought within the predetermined range.

[0151] Thus, when the first hardness derived in the first cooking process by the control unit 12 in this embodiment is harder than the second hardness (e.g., the above-mentioned reference range), the control unit 12 changes the content of the second cooking process by adding processing for the first food material after cutting to the second cooking process. For example, the processing for the first food material is a process of softening the first food material using the above-mentioned microwave oven. Thereby, even if the hardness of the cut first food material is not as expected, the hardness can be made closer to the expected hardness. That is, even if the hardness of the cut first food material deviates from a predetermined range, the hardness can then be brought within the predetermined range.

[0152] The change in the heating / cooling process is a process of changing the temperature pattern showing the relationship between the heating or cooling temperature and time, which is used in the heating / cooling process performed after the cutting process. Such a change in the heating / cooling process is performed when the hardness or thickness of the food material cut in the cutting process deviates from the reference range.

[0153] For example, the control unit 12 refers to the change / addition data shown in FIG. 13B and derives the hardness of the cut onions in the onion cutting process, which is the cooking step 1. Then, when the control unit 12 determines that the numerical value indicating the hardness (for example, the hardness index) deviates from the reference range A, it changes the temperature pattern used in the step of stir-frying the onions in the heating step performed after the cutting step. Also, when the numerical value indicating the hardness of the onions is greater than the reference range A and the heating step is a step of stir-frying the onions and meat in a pan, the control unit 12 changes the timing of stir-frying the meat so that the stir-frying time of only the onions becomes longer in that heating step. That is, the control unit 12 delays the timing of stir-frying the meat from the predetermined timing. Thereby, even if the hardness of the cut food material deviates from the predetermined range, the hardness can be brought within the predetermined range thereafter. In the above example, the control unit 12 derived the hardness of the onions and changed the heating step according to the hardness. However, similar to the hardness, the thickness of the onions may be derived and the heating step may be changed according to the thickness.

[0154] Also, in the above example, although cooking step 1 is the step of cutting onions, it may be the step of cutting meat. In this case, the control unit 12 refers to the modification and addition data shown in FIG. 13B, and derives the hardness of the cut meat in the meat cutting step which is cooking step 1. Then, when the control unit 12 determines that the numerical value indicating the hardness (for example, hardness index) deviates from the reference range A, it changes the temperature pattern used in the heating step of stir-frying the meat in a pan, which is performed after the cutting step. Also, when the numerical value indicating the hardness of the meat is greater than the reference range A and the heating step is the step of stir-frying meat and vegetables in a pan, the control unit 12 may change the timing of stir-frying the vegetables so that the stir-frying time of only the meat becomes longer in that heating step. That is, the control unit 12 delays the timing of stir-frying the vegetables from the predetermined timing. Or, when the order of the ingredients to be stir-fried is fixed in the step of stir-frying meat and vegetables in a pan, the control unit 12 may change the order. For example, the order of stir-frying vegetables and meat is fixed such that the vegetables are stir-fried in a pan and then the meat is put into the pan and stir-fried. In such a case, when the control unit 12 determines that the numerical value indicating the hardness of the meat is greater than the reference range A, it may change the order of stir-frying the vegetables and the meat.

[0155] Also, when the numerical value indicating the hardness of the meat is less than the reference range A and the heating step is the step of stir-frying the meat in a pan, the control unit 12 changes the heating step so that vegetables are added to the pan in order to make it difficult for the fire to pass through the meat in that heating step. That is, the control unit 12 causes the output device 20 to output a message to add vegetables to the pan in characters or sounds. In the above example, the control unit 12 derived the hardness of the meat and changed the heating step according to the hardness. However, similar to the hardness, the thickness of the meat may be derived and the heating step may be changed according to the thickness.

[0156] Also, in the above example, the heating step is a step of stir-frying the food material, but it may also be a step of stewing the food material. In this case, the control unit 12 refers to the change / addition data shown in FIG. 13B, and derives the hardness of the cut food material in the cutting step of the food material which is the cooking step 1. Then, when the control unit 12 determines that the numerical value indicating the hardness (for example, hardness index) deviates from the reference range A, it changes the temperature pattern used in the step of stewing the food material which is the heating step performed after the cutting step. When the timing for removing the ash lye is predetermined in the heating step, the control unit 12 may change not only the temperature pattern but also the timing. Further, when the stewing time is changed from the predetermined time due to the change of the temperature pattern, the control unit 12 may change the amount of water used for stewing in the heating step. That is, the amount of water predetermined in the heating step is changed. Also, when the control unit 12 determines that the food material is meat and the numerical value indicating the hardness of the meat is greater than the reference range A, a part of the water used for stewing the food material which is the heating step performed after the cutting step may be changed to red wine.

[0157] Thus, the control unit 12 in the present embodiment changes the heating method of the first food material after cutting used in the second cooking step as the content of the second cooking step according to the comparison result between the first thickness and the second thickness (for example, the above-mentioned reference range) derived in the first cooking step, or according to the comparison result between the first hardness and the second hardness (for example, the above-mentioned reference range) derived in the first cooking step. Thereby, even if the hardness of the first food material after cutting is not the expected hardness, the hardness can be made closer to the expected hardness.

[0158] Another proposal for a food product is a process of adding a proposal for a different food product, which is different from the food product produced by the cutting process and the cooking process, for the cooking process performed after the cutting process. This proposal for a different food product is made by displaying an image or outputting sound by the output device 20. Further, such a proposal for a different food product is made when the value indicating the hardness or thickness of the food material cut in the cutting process is smaller than the reference range. Information on the different food product may be, for example, information indicating a soup-based food product and may be stored in advance in the memory 14.

[0159] For example, the control unit 12 refers to the change / addition data shown in FIG. 13B, and derives the thickness of the cut daikon radish in the cutting process of the daikon radish, which is the cooking process 2 of the food product "curry", for example. Then, when the control unit 12 determines that the thickness is smaller than the reference range, it searches the memory 14 for a different food product using the cut daikon radish, for example, the food product "soup". In the cooking process 3 after the cooking process 2, for example, the control unit 12 proposes the searched different food product "soup" using the output device 20. As a result, in the food product "curry", the texture of the daikon radish that has been cut too finely is lost, but in the different food product "soup", the daikon radish can be effectively used.

[0160] FIG. 14 shows an example of a change in the temperature pattern. In the graph of FIG. 14, the horizontal axis represents time [s], and the vertical axis represents temperature [°C]. Also, the temperature is the set temperature or the degree of heating power of a stove or heater for heating the food material.

[0161] When the control unit 12 changes the temperature pattern used in a subsequent heating process because the hardness of the cut food material exceeds the reference range, for example, as shown in FIG. 14, the control unit 12 changes the temperature pattern pt1 to the temperature pattern pt2 or pt3. That is, the control unit 12 changes the temperature pattern pt1 to the temperature pattern pt2 by raising the maximum temperature h1 of the temperature pattern pt1 to the maximum temperature h2. Alternatively, the control unit 12 changes the temperature pattern pt1 to the temperature pattern pt3 by extending the heating time t01 of the temperature pattern pt1 to the heating time t02.

[0162] Such a temperature pattern pt1 before the change is shown in the cooking data shown in FIG. 13A, and the changed temperature pattern pt2 or pt3 may be shown in the change addition data shown in FIG. 13B. The control unit 12 changes the temperature pattern pt1 by referring to the change addition data.

[0163] Also, when the changed temperature pattern pt2 or pt3 is not shown in the change addition data, the control unit 12 may generate a changed temperature pattern. For example, the control unit 12 generates a temperature pattern pt2 having a maximum temperature h2 by multiplying the maximum temperature h1 of the temperature pattern pt1 shown in the cooking data by the above-described hardness index. Alternatively, the control unit 12 generates a temperature pattern pt3 having a heating time t02 by multiplying the heating time t01 of the temperature pattern pt1 shown in the cooking data by the above-described hardness index. Further, in the above example, the hardness index is used to generate the changed temperature pattern, but the hardness level shown in FIG. 6 may be used instead of the hardness index. In this case, a coefficient is assigned in advance to each hardness level, and the control unit 12 may generate a changed temperature pattern by multiplying the coefficient by the maximum temperature h1 or the heating time t01 of the temperature pattern pt1. Note that in the above example, the temperature pattern is changed according to the hardness of the cut food, but similarly, the temperature pattern may be changed according to the thickness of the cut food. Thus, the harder or thicker the cut food is, the more the food is heated at a higher temperature or for a longer time. Conversely, the softer or thinner the cut food is, the more the food is heated at a lower temperature or for a shorter time. Thereby, the hardness of the food can be appropriately controlled.

[0164] FIG. 15 conceptually shows a combination of the cooking data and the change addition data of the cooked product "curry".

[0165] For example, as shown in FIG. 15, the process of making the food product "curry" includes cooking steps 1 to N. Cooking step 1 is a cutting step of cutting carrots, and depending on parameters such as the hardness derived in that cutting step, reprocessing of the carrots, changing the heating step, or proposing another food product is carried out in the cooking steps after cooking step 1. The reprocessing of the carrots is the addition of the above-mentioned cutting step or the addition of a preparation step to the carrots cut in that cutting step. Similarly, cooking step 2 is a cutting step of cutting potatoes, and depending on parameters such as the hardness derived in that cutting step, reprocessing of the potatoes, changing the heating step, or proposing another food product is carried out in the cooking steps after cooking step 2. The reprocessing of the potatoes is the addition of the above-mentioned cutting step or the addition of a preparation step to the potatoes cut in that cutting step.

[0166] [Summary of Embodiment 1] As described above, the cooking support system 100 in the present embodiment changes the content of the subsequent cooking steps according to the result of the cooking operation in the cooking steps. That is, the control unit 12 in the present embodiment performs the process shown in FIG. 16.

[0167] FIG. 16 is a flowchart showing the processing operation in which the control unit 12 in the present embodiment changes the content of the cooking steps.

[0168] (Step Sa1) First, the control unit 12 causes the output device 20 to output information on the first cooking step of cutting the first food ingredient or applying pressure to the first food ingredient. That information is, for example, an image or sound for prompting the user to cut the first food ingredient.

[0169] (Step Sa2) Next, in the first cooking step, when the first food ingredient is cut on the cooking plate 11 or when pressure is applied to the first food ingredient on the cooking plate 11, the control unit 12 acquires at least one of the pressure applied to the cooking plate 11, the number of cutting times of the first food ingredient, and the state of the first food ingredient after cutting.

[0170] (Step Sa3) Next, the control unit 12 changes the content of the second cooking process performed after the first cooking process by using information based on at least one of the pressure, the number of cuttings, and the state of the first food material after cutting.

[0171] (Step Sa4) Then, the control unit 12 causes the output device 20 to output the information on the changed second cooking process.

[0172] Accordingly, for example, the user of the output device 20 performs a cooking operation according to the information on the first cooking process output from the output device 20. By that cooking operation, at least one of the above-described pressure, the number of cuttings, and the state of the first food material, or information based on at least one of them is obtained as a result of the cooking operation. Even if the result of the cooking operation is different from the result assumed in the first cooking process, the content of the second cooking process is changed by using the result of the cooking operation. Therefore, even if the result of the cooking operation in the first cooking process deviates from the assumption, the influence on the cooked food can be reduced in the second cooking process. As a result, cooking support can be appropriately performed.

[0173] Also, in step Sa3, the control unit 12 estimates the first thickness of the first food material after cutting based on the number of cuttings. Then, the control unit 12 changes the content of the second cooking process by using the first thickness of the first food material as information based on the number of cuttings. For example, the control unit 12 acquires the second thickness associated with the first cooking process, and changes the content of the second cooking process by using the comparison result between the first thickness and the second thickness.

[0174] Accordingly, the first thickness is obtained as a result of the cooking operation in the first cooking process, and the content of the second cooking process is changed by using the first thickness. Therefore, even if the first thickness deviates from the second thickness assumed in the first cooking process, the influence on the cooked food can be reduced in the second cooking process.

[0175] Further, in step Sa3, the control unit 12 estimates the first hardness of the first food ingredient after cutting or the first hardness of the first food ingredient after applying pressure based on the pressure, and uses the first hardness of the first food ingredient as information based on the pressure to change the content of the second cooking process. For example, the control unit 12 acquires the second hardness associated with the first cooking process, and uses the comparison result between the first hardness and the second hardness to change the content of the second cooking process.

[0176] Thereby, the first hardness is obtained as a result of the cooking operation in the first cooking process, and the content of the second cooking process is changed using the first hardness. Therefore, even if the first hardness deviates from the second hardness assumed in the first cooking process, the influence on the cooked food can be reduced in the second cooking process.

[0177] Further, in step Sa3, the control unit 12 changes at least one of the cutting method of the second food ingredient used in the second cooking process and the heating method of the first food ingredient after cutting used in the second cooking process as the content of the second cooking process according to the comparison result.

[0178] Thereby, for example, if the first thickness is larger than the second thickness and the first thickness becomes larger than the thickness of the second food ingredient to be cut in the second cooking process, the cutting method of the second food ingredient is changed. Therefore, even if the first thickness becomes large, the first food ingredient after cutting and the second food ingredient after cutting can be made to have the same thickness. Also, for example, if the first hardness of the first food ingredient after cutting is harder than the second hardness, the heating method of the first food ingredient is changed. Therefore, by changing the heating method, the hardness of the first food ingredient after cutting can be made closer to the second hardness.

[0179] Further, in step Sa3, when the first hardness is harder than the second hardness, the control unit 12 changes the content of the second cooking process by adding processing to the first food ingredient after cutting in the second cooking process.

[0180] Accordingly, when the first hardness of the first food material after cutting is harder than the second hardness, additional processing is performed on the first food material. For example, the additional processing may be processing for further cutting the first food material after cutting, or processing for heating the first food material after cutting in a microwave oven. Therefore, by adding such processing, the hardness of the first food material after cutting can be made closer to the second hardness.

[0181] In addition, in the present embodiment, the content of the second cooking step is changed using the comparison result between the first thickness and the second thickness, or the comparison result between the first hardness and the second hardness. That is, as shown in FIG. 13B, the control unit 12 compares the hardness derived in the cooking step 1 with the reference range A, and changes the content of the subsequent cooking step based on the comparison result. However, the control unit 12 does not necessarily use such a comparison result. For example, the control unit 12 determines whether a change in the subsequent cooking step is set for each numerical value of the hardness or thickness derived in the cooking step, and if such a change is set, the control unit 12 may change the content of the subsequent cooking step. Alternatively, the control unit 12 determines whether a change in the subsequent cooking step is set for each level of the hardness or thickness derived in the cooking step, and if such a change is set, the control unit 12 may change the content of the subsequent cooking step. The change in the subsequent cooking step for the numerical value or level may be set, for example, in the change addition data shown in FIG. 13B.

[0182] In addition, the addition of the preparation step in the present embodiment is a process of adding a process for softening the food material cut in the cutting step to the cooking step performed after the cutting step. However, the addition of this preparation step may be a process of adding a process for putting the cooking material into the cooking step performed after the previous preparation step. For example, if too much salt is added to the water in the bowl in the previous preparation step, a process of adding more water into the bowl is performed as the addition of the preparation step for the subsequent cooking step.

[0183] In addition, in the present embodiment, the control unit 12 derives the weight, hardness, and thickness of the food material as a result of the cooking operation, but may also derive the volume. For example, when the cooking support system 100 includes the second sensor 30, the control unit 12 may derive the volume of the food material based on the area in the XY plane and the height in the Z-axis direction of the food material shown in the image obtained by photographing with the second sensor 30. Note that the height in the Z-axis direction may be previously indicated for each food material in the cooking data. Further, the control unit 12 may derive the weight of the food material by multiplying the density of the food material by the volume of the food material. Note that the density may also be previously indicated for each food material in the cooking data.

[0184] (Embodiment 2) The control unit 12 of the cooking support system 100 in the present embodiment performs zero reset at the timing when the image displayed on the output device 20 is switched. The zero reset is a process of resetting the load derived based on the pressure signal output from the first sensor 13 to zero. Note that the numerical values such as the load and time in the present embodiment are all examples, and other numerical values may be used.

[0185] FIG. 17 shows an example of the screen transition of the output device 20 and the timing of zero reset. Note that the images d1 to d11 shown in FIG. 17 are images respectively associated with the cooking steps 1 to 11 shown in the cooking data.

[0186] First, the control unit 12 causes the output device 20 to display the pre-preparation image d1 for making a cooked dish according to the above-described cooking data. The pre-preparation image d1 is an image for prompting the user to place the food material 1 on the cooking plate 11, perform the operation of the previous step on the food material 1, and place the food material 2 on the cooking plate 11 and prepare seasonings A to C. Note that the previous step includes at least one of, for example, a step of washing the food material 1, a step of peeling the food material 1, and a step of removing the beard of the food material 1. Also, the operation in the present embodiment is the same cooking operation as in Embodiment 1.

[0187] Next, the control unit 12 causes the output device 20 to switch the displayed image d1 to the image d2. The image d2 is an image for prompting the user of the completion of the pre-preparation. The user gives such a signal, for example, by hitting the cooking plate 11 twice in a row with a kitchen knife. The first sensor 13 outputs a pressure signal obtained by hitting the cooking plate 11 twice in a row with the kitchen knife to the control unit 12. By receiving the pressure signal, the control unit 12 recognizes that the pre-preparation is completed. As a result, the control unit 12 causes the output device 20 to switch the displayed image d2 to the image d3 and performs zero reset. The image d3 is an image for prompting the user to cut the food 1 on the cooking plate 11. By such zero reset, the control unit 12 can appropriately detect the cutting of the food 1, the cutting of the next food 2, and the cleaning up of the foods 1 and 2 based on the load derived from the pressure signal in the subsequent cooking process.

[0188] Next, the control unit 12 causes the output device 20 to switch the displayed image d3 to the image d4, and further causes the image d4 to be switched to the image d5. The image d4 is an image for prompting the user to cut the food 2 on the cooking plate 11, and the image d5 is an image for prompting the user to clean up the foods 1 and 2 on the cooking plate 11.

[0189] Next, the control unit 12 causes the output device 20 to switch the displayed image d5 to the image d6 and performs zero reset. The image d6 is an image for prompting the user to place a cup on the cooking plate 11. By such zero reset, the control unit 12 can appropriately detect that the cup has been placed based on the load derived from the pressure signal.

[0190] Next, the control unit 12 causes the output device 20 to switch the displayed image d6 to image d7 and performs zero reset. Image d7 is an image for prompting the user to put 100 gf of water into the cup on the cooking plate 11. By such zero reset, the control unit 12 can appropriately detect that 100 gf of water has been put into the cup based on the load derived from the pressure signal.

[0191] Next, the control unit 12 causes the output device 20 to switch the displayed image d7 to image d8 and performs zero reset. Image d8 is an image for prompting the user to put 10 gf of mirin into the cup on the cooking plate 11. By such zero reset, the control unit 12 can appropriately detect that 10 gf of mirin has been put into the cup based on the load derived from the pressure signal.

[0192] Next, the control unit 12 causes the output device 20 to switch the displayed image d8 to image d9 and performs zero reset. Image d9 is an image for prompting the user to put 2 tablespoons of salt into the cup on the cooking plate 11. By such zero reset, the control unit 12 can appropriately detect that 2 tablespoons of salt have been put into the cup based on the load derived from the pressure signal.

[0193] Then, the control unit 12 causes the output device 20 to switch the displayed image d9 to image d10, and further switches that image d10 to image d11 and performs zero reset. Image d10 is an image for prompting the user to put each cooking ingredient in the cup on the cooking plate 11 into the pot. Image d11 is an image for prompting the user to cut food ingredient 1 on the cooking plate 11. By such zero reset, the control unit 12 can appropriately detect the cutting of food ingredient 1 based on the load derived from the pressure signal.

[0194] Thus, when the control unit 12 in this embodiment switches the image displayed on the output device 20 to the next image, it performs zero reset. That is, the control unit 12 in this embodiment continuously acquires from the first sensor 13 a signal indicating a numerical value that changes according to the load applied to the cooking plate 11. Then, the control unit 12 causes the output device 20 to display a first image related to a first cooking step of performing a cooking operation using the cooking plate 11. While the first image is being displayed, the control unit 12 converts the numerical value indicated by the above-described signal that is acquired into a load. Further, the control unit 12 causes the first image displayed on the output device 20 to be switched to a second image related to a second cooking step of performing a cooking operation different from the first cooking step using the cooking plate 11. Here, when the first image is switched to the second image, the control unit 12 performs zero reset to set the numerical value indicated by the above-described signal that is acquired to a load of 0, and while the second image is being displayed, based on the numerical value set to a load of 0, the control unit 12 converts the numerical value indicated by the above-described signal that is acquired into a load.

[0195] The timing for performing this zero reset may be indicated in the above-described cooking data. For example, the cooking data indicates that the second cooking step is performed after the first cooking step and also indicates that zero reset is performed at the beginning of the second cooking step. The control unit 12 performs zero reset according to this cooking data. Thereby, the accuracy of the load derived in the second cooking step can be improved, and the result of the cooking operation in the second cooking step can be appropriately specified. Therefore, cooking assistance can be appropriately performed.

[0196] FIG. 18 shows an example of the screen transition and the transition of the processing content of the output device 20 when making the cooked food "karaage". Note that the images d101, d111 to d115, d103, and d104 shown in FIG. 18 are images respectively associated with the cooking steps 1 to 8 of the cooking data of the cooked food "karaage".

[0197] First, the control unit 12 causes the output device 20 to display an image d101 for prompting the user to cut the meat used for the dish "tempura" on the cooking plate 11 according to the cooking data of the dish "tempura". Then, when the control unit 12 determines that the operation has ended, it causes the image d101 displayed on the output device 20 to be switched to an image d111. The image d111 is an image for prompting the user to tidy up the meat on the cooking plate 11.

[0198] Next, the control unit 12 switches the image d111 displayed on the output device 20 to an image d112 and performs zero reset. The image d112 is an image for prompting the user to place a ball on the cooking plate 11. Specifically, when the load derived based on the pressure signal becomes less than, for example, 5 gf, that is, when the tidying up of the meat is completed, the control unit 12 performs zero reset and switches the image. By such zero reset, the control unit 12 can appropriately detect that a ball has been placed on the cooking plate 11 in the next cooking step.

[0199] Next, the control unit 12 switches the image d112 displayed on the output device 20 to an image d113 and performs zero reset. The image d113 is an image for prompting the user to put 100 gf of water into the ball on the cooking plate 11. Specifically, when the load derived based on the pressure signal does not change by more than, for example, 10 gf for 0.5 s or more, that is, when the installation of the ball is completed, the control unit 12 performs zero reset and switches the image. By such zero reset, the control unit 12 can appropriately detect that 100 gf of water has been put into the ball in the next cooking step.

[0200] Next, the control unit 12 causes the output device 20 to switch the displayed image d113 to the image d114 and performs zero reset. The image d114 is an image for prompting the user to perform an operation of putting 10 gf of soy sauce on the ball on the cooking plate 11. Specifically, the control unit 12 performs zero reset and switches the image when the load derived based on the pressure signal, that is, the weight of water, becomes, for example, 100 gf or more. By such zero reset, the control unit 12 can appropriately detect that 10 gf of soy sauce has been put on the ball in the next cooking process.

[0201] Next, the control unit 12 causes the output device 20 to switch the displayed image d114 to the image d115 and performs zero reset. The image d115 is an image for prompting the user to perform an operation of putting 2 tablespoons of salt on the ball on the cooking plate 11. Specifically, the control unit 12 performs zero reset and switches the image when the load derived based on the pressure signal, that is, the weight of soy sauce, becomes, for example, 10 gf or more. By such zero reset, the control unit 12 can appropriately detect that 2 tablespoons of salt have been put on the ball in the next cooking process. And by this operation, sauce is generated in the ball.

[0202] Then, the control unit 12 switches the image d115 displayed on the output device 20 to the image d103, and further causes the image d103 to be switched to the image d104. The image d103 is an image for prompting the user to perform an operation of soaking the meat cut into the sauce in the ball for 3 hours. The image d104 is an image for prompting the user to perform an operation of coating the meat soaked in the sauce and frying the meat.

[0203] In the example shown in FIG. 18 in this way, since zero reset is performed at the timing of image switching, while causing the user to perform the operations of each cooking process prompted by each image before and after switching with high accuracy, zero reset can be appropriately performed during the intervals of those operations.

[0204] In the example shown in FIG. 18, zero reset is performed when switching images, but zero reset may be performed when the image is being displayed instead of when switching the images.

[0205] FIG. 19 shows another example of the screen transition and processing content of the output device 20 when making the cooked food "karaage".

[0206] In the example shown in FIG. 19, the control unit 12 causes the output device 20 to display an image d110 including the respective contents of the images d111 to d115 shown in FIG. 18 instead of the images d111 to d115. When this image d110 is being displayed, the control unit 12 performs zero reset multiple times. That is, the control unit 12 performs the first zero reset when the load derived based on the pressure signal becomes less than 5 gf. Next, the control unit 12 performs the second zero reset when the load becomes a value corresponding to the weight of the ball and does not change for 0.5 s or more. For example, the control unit 12 performs the second zero reset when the load exceeds 10 gf and does not change for 0.5 s or more. Next, the control unit 12 performs the third zero reset when the load increases by 100 gf and does not change for 0.5 s or more. Then, the control unit 12 performs the fourth zero reset when the load increases by 10 gf and does not change for 0.5 s or more.

[0207] For example, when the user sees the image d110 displayed on the output device 20, the user performs each operation shown in the image d110. That is, the user tidies up the meat cut on the cooking board 11, places a ball on the cooking board 11, puts 100 gf of water into the ball, further puts 10 gf of soy sauce, and further puts 2 tablespoons of salt. Based on the premise that the user performs these operations, when the load becomes less than 5 gf, the control unit 12 determines that the tidying up of the meat is completed and performs the first zero reset. Further, when the load reaches a value corresponding to the weight of the ball and does not change for 0.5 s or more, the control unit 12 determines that the installation of the ball is completed and performs the second zero reset. Further, when the load increases by 100 gf and does not change for 0.5 s or more, the control unit 12 determines that the addition of 100 gf of water is completed and performs the third zero reset. Further, when the load increases by 10 gf and does not change for 0.5 s or more, the control unit 12 determines that the addition of 10 gf of soy sauce is completed and performs the fourth zero reset. By these zero resets, it is possible to appropriately detect the placement of the ball, the addition of 100 gf of water, the addition of 10 gf of soy sauce, and the addition of 2 tablespoons of salt.

[0208] In the example shown in FIG. 18, zero reset is performed when the image is switched, and in the example shown in FIG. 19, zero reset is performed when the image is being displayed. However, zero reset may be performed when the image is switched or when the image is being displayed.

[0209] FIG. 20 shows another example of the screen transition and the transition of the processing content of the output device 20 when making the cooked dish "karaage".

[0210] In the example shown in FIG. 20, the control unit 12 causes the output device 20 to display an image d120 that includes the content of each of the images d113 to d115 shown in FIG. 18, instead of the images d113 to d115. When this image d120 is being displayed, the control unit 12 performs zero resets a plurality of times. That is, the control unit 12 performs the first zero reset when the load derived based on the pressure signal increases by 100 gf and does not change for 0.5 s or more. Then, the control unit 12 performs the second zero reset when the load increases by 10 gf and does not change for 0.5 s or more.

[0211] Even in the example shown in FIG. 20 like this, by means of zero reset, it is possible to appropriately detect the arrangement of the balls, the detection of the input of 100 gf of water, the detection of the input of 10 gf of soy sauce, and the detection of the input of 2 tablespoons of salt.

[0212] As described above, the control unit 12 in the present embodiment causes the output device 20 to display, for example, the image d120 as a third image related to the third cooking step of performing a cooking operation using the cooking plate 11. Then, while the third image is being displayed, the control unit 12 performs a zero reset to set the numerical value indicated by the pressure signal to a load of 0 when the change in the numerical value indicated by the acquired pressure signal satisfies a predetermined condition. After the condition is satisfied, the control unit 12 converts the numerical value indicated by the acquired pressure signal into a load based on the numerical value set to a load of 0.

[0213] For example, in the third cooking step, a cooking operation of weighing 100 gf of water on the cooking plate 11 and a cooking operation of weighing 10 gf of soy sauce on the cooking plate 11 are performed. The image d120, which is the third image, is an image for prompting the user to perform those cooking operations. When such an image d120 is output from the output device 20, the user performs the cooking operation of weighing 100 gf of water according to the image d120, and then performs the cooking operation of weighing 10 g of soy sauce. Here, when a predetermined condition is the end condition of the water weighing, the end of the water weighing can be detected, and then zero reset can be performed. In the example shown in FIG. 20, the end condition is that the load derived from the pressure signal increases by 100 gf and remains unchanged for 0.5 s. Therefore, when weighing 10 gf of soy sauce on the cooking plate 11, even if the previously weighed water is on the cooking plate 11, zero reset is performed after the water weighing, so that the weight of 10 gf of the soy sauce can be appropriately measured.

[0214] Here, in the screen transition when making the above-mentioned dish "karaage", a plurality of images for prompting the user to perform the operation of cutting the ingredients are not sequentially displayed, but those plurality of images may be sequentially displayed. Even in this case, the control unit 12 may perform zero reset.

[0215] FIG. 21 shows an example of the screen transition of the output device 20 and the transition of the processing content when making a dish by performing the operation of cutting the ingredients multiple times. The images d211 to d215, d221, d222, and d201 shown in FIG. 21 are images respectively associated with the cooking steps 1 to 8 of the cooking data of the above-mentioned dish.

[0216] First, the control unit 12 causes the output device 20 to display an image d211 for prompting the user to place the daikon radish used for the cooked food on the cooking plate 11 according to the above-mentioned cooking data. Then, the control unit 12 causes the output device 20 to switch the displayed image d211 to an image d212 and perform zero reset. The image d212 is an image for prompting the user to cut the daikon radish placed on the cooking plate 11 in half. Specifically, when the load derived based on the pressure signal does not change for more than 0.5 s exceeding, for example, 200 gf, that is, when the placement of the daikon radish is completed, the control unit 12 performs zero reset and switches the image. By such zero reset, the control unit 12 can appropriately detect that the daikon radish has been cut in half in the next cooking process.

[0217] Next, when the control unit 12 detects the cutting of the daikon radish once based on the change in the load, it causes the output device 20 to switch the displayed image d212 to an image d213. The image d213 is an image for prompting the user to further cut each of the daikon radishes cut in half on the cooking plate 11 in half.

[0218] Next, when the control unit 12 detects the cutting of the daikon radish twice based on the change in the load, it causes the output device 20 to switch the displayed image d213 to an image d214. The image d214 is an image for prompting the user to further cut the daikon radish cut on the cooking plate 11 at 2 cm intervals. That is, the operation is to cut the daikon radish multiple times with a thickness of 2 cm.

[0219] Next, when the control unit 12 detects the cutting of the daikon radish M times based on the change in the load, it causes the output device 20 to switch the displayed image d214 to an image d215. M times is the quotient obtained by dividing the standard length of the daikon radish stored in the memory 14 by 2 cm. The control unit 12 may calculate such M times. Also, the image d215 is an image for prompting the user to tidy up the daikon radish cut on the cooking plate 11.

[0220] Next, the control unit 12 causes the output device 20 to switch the displayed image d215 to the image d221 and performs zero reset. The image d221 is an image for prompting the user to place a sweet potato on the cooking plate 11. Specifically, when the load derived based on the pressure signal becomes less than, for example, -200 gf and does not change for 0.5 s or more, that is, when the disposal of the radish is completed, the control unit 12 performs zero reset and switches the image. By such zero reset, the control unit 12 can appropriately detect that a sweet potato has been placed on the cooking plate 11 in the next cooking process.

[0221] Next, the control unit 12 causes the output device 20 to switch the displayed image d221 to the image d222 and performs zero reset. The image d222 is an image for prompting the user to cut the sweet potato placed on the cooking plate 11 into slices at 5 mm intervals. The operation is to cut the sweet potato a plurality of times with a thickness of 5 mm. Specifically, when the load derived based on the pressure signal exceeds, for example, 100 gf and does not change for 0.5 s or more, that is, when the placement of the sweet potato is completed, the control unit 12 performs zero reset and switches the image. By such zero reset, the control unit 12 can appropriately detect that the sweet potato has been sliced in the next cooking process.

[0222] Next, when the control unit 12 detects that the sweet potato has been cut L times (L is an integer of 1 or more) based on the change in the load, the control unit 12 causes the output device 20 to switch the displayed image d222 to the image d201. The number of times L is the quotient obtained by dividing the standard length of the sweet potato stored in the memory 14 by 5 mm. The control unit 12 may calculate such L times. The image d201 is an image for prompting the user to dispose of the sweet potato sliced on the cooking plate 11.

[0223] As described above, in the example shown in FIG. 21, since zero reset is performed at the timing of image switching, while causing the user to perform the operations of each cooking process prompted by each image before and after switching with high accuracy, zero reset can be appropriately performed during the intervals between those operations.

[0224] In the example shown in FIG. 21, zero reset is performed when the image is switched, but zero reset may be performed when the image is being displayed instead of when switching the image.

[0225] FIG. 22 shows another example of the screen transition and the transition of the processing content of the output device 20 when making a cooked food by performing the operation of cutting food ingredients a plurality of times.

[0226] In the example shown in FIG. 22, the control unit 12 causes the output device 20 to display an image d210 including the contents of the images d211 to d215 shown in FIG. 21 instead of the images d211 to d215. When this image d210 is being displayed, the control unit 12 performs a plurality of zero resets. That is, the control unit 12 performs the first zero reset when the load derived based on the pressure signal does not change by more than 200 gf for 0.5 s or more. Next, the control unit 12 performs the second zero reset when the load derived based on the pressure signal becomes less than, for example, -200 gf and does not change for 0.5 s or more, and causes the image d210 being displayed on the output device 20 to be switched to the image d220.

[0227] For example, when the user sees the image d210 being displayed on the output device 20, the user performs each operation shown in the image d210. That is, the user places a radish on the cooking plate 11, cuts the radish in half, cuts each of the halves of the radish in half again, cuts the radish at 2 cm intervals, and tidies up the cut radishes. The control unit 12 determines that the placement of the radish is completed when the load does not change by more than 200 gf for 0.5 s or more on the premise that the user performs those operations, and performs the first zero reset. Further, the control unit 12 determines that the tidying up of the cut radishes is completed when the load becomes less than -200 gf and does not change for 0.5 s or more, and performs the second zero reset. By these zero resets, it is possible to appropriately detect the cutting of the radish and the placement of sweet potatoes in the next cooking step.

[0228] The image d220 includes the content of each of the images d221 to d222 shown in FIG. 21 and is displayed on the output device 20 instead of the images d221 to d222. When this image d210 is being displayed, the control unit 12 performs zero reset when the load derived based on the pressure signal does not change by more than 100 gf for 0.5 s or more. That is, when the load does not change by more than 100 gf for 0.5 s or more, the control unit 12 determines that the placement of the sweet potato has ended and performs zero reset. After that, when the control unit 12 detects the cutting of the sweet potato L times based on the change in the load, it causes the image d220 being displayed on the output device 20 to be switched to the image d201. By the above-described zero reset, the detection of the cutting of the sweet potato can be appropriately performed.

[0229] In the example shown in FIG. 21, zero reset is performed when the image is switched, and in the example shown in FIG. 22, zero reset is performed when the image is being displayed. However, zero reset may be performed both when the image is switched and when the image is being displayed.

[0230] FIG. 23 shows another example of the screen transition and the transition of the processing content of the output device 20 when making a cooked food by performing the operation of cutting the food material a plurality of times.

[0231] In the example shown in FIG. 23, the control unit 12 causes an image d210a including the content of each of the images d211 to d213 shown in FIG. 21 to be displayed on the output device 20 instead of the images d211 to d213. When this image d210a is being displayed, the control unit 12 performs zero reset when the load derived based on the pressure signal does not change by more than 200 gf for 0.5 s or more. Thereby, the subsequent cutting of the radish can be appropriately detected. When the control unit 12 detects the cutting of the radish once based on the change in the load and further detects the cutting twice, it causes the image d210a being displayed on the output device 20 to be switched to the image d214.

[0232] FIG. 24A and FIG. 24B are flowcharts showing the processing operations of the control unit 12 in the present embodiment. Note that the flowcharts shown in FIGS. 24A and 24B show the processing operations until the images d1 to d7 in FIG. 17 are displayed.

[0233] (Step S11) First, the control unit 12 causes the output device 20 to display the pre-preparation image d1 and the image d2 for prompting a readiness completion signal.

[0234] (Step S12) Next, the control unit 12 receives a pressure signal from the first sensor 13 and performs sensing processing based on the pressure signal.

[0235] (Step S13) Next, the control unit 12 determines whether there is a signal from the user through the sensing process in step S13. For example, when the pattern of the change in the load derived from the pressure signal matches a predetermined pattern, the control unit 12 determines that there is a signal from the user. Here, when the control unit 12 determines that there is no signal from the user (No in step S13), the process from step S12 is repeatedly executed.

[0236] (Step S14) On the other hand, when the control unit 12 determines that there is a signal from the user in step S13 (Yes in step S13), it performs zero reset.

[0237] (Step S16) Then, the control unit 12 causes the output device 20 to display the image d3 for prompting the user to cut the food 1. At this time, as shown in FIG. 10(b), the control unit 12 may display a progress bar or the like indicating the progress of the operation.

[0238] (Step S17) Next, the control unit 12 detects the cutting of the food 1 based on the change in the load derived from the pressure signal.

[0239] (Step S18) Next, the control unit 12 determines whether or not the detected number of cuts has reached a predetermined number for the cutting process of the food ingredient 1. Here, if the control unit 12 determines that the number of cuts has not reached the predetermined number (No in Step S18), it continues the process from Step S16.

[0240] (Step S19) On the other hand, if the control unit 12 determines in Step S18 that the number of cuts has reached the predetermined number (Yes in Step S18), it performs zero reset.

[0241] (Step S20) Then, the control unit 12 causes the output device 20 to display an image d4 for prompting the user to cut the food ingredient 2. At this time, as shown in Fig. 10(b), the control unit 12 may display a progress bar or the like indicating the progress of the operation.

[0242] (Step S21) Next, the control unit 12 detects the cutting of the food ingredient 2 based on the change in the load derived from the pressure signal.

[0243] (Step S22) Next, the control unit 12 determines whether or not the detected number of cuts has reached a predetermined number for the cutting process of the food ingredient 2. Here, if the control unit 12 determines that the number of cuts has not reached the predetermined number (No in Step S22), it continues the process from Step S20.

[0244] (Step S23) On the other hand, if the control unit 12 determines in Step S22 that the number of cuts has reached the predetermined number (Yes in Step S22), it performs zero reset.

[0245] (Step S24) Then, as shown in FIG. 24B, the control unit 12 causes the output device 20 to display an image d5 for prompting the user to tidy up the food ingredients 1 and 2 on the cooking plate 11.

[0246] (Step S26) Next, the control unit 12 derives the load received by the cooking plate 11 by performing the above-described sensing process.

[0247] (Step S27) Next, the control unit 12 determines whether or not the load derived in step S26 is less than -5 gf. Here, if the control unit 12 determines that the load is not less than -5 gf (No in step S26), the process from step S26 is repeatedly executed.

[0248] (Step S28) On the other hand, if the control unit 12 determines in step S27 that the load is less than -5 gf (Yes in step S27), it performs zero reset.

[0249] (Step S29) Then, the control unit 12 causes the output device 20 to display an image d6 for prompting the user to place a cup on the cooking plate 11.

[0250] (Step S30) Next, the control unit 12 derives the load received by the cooking plate 11 by performing the above-described sensing process.

[0251] (Step S31) Next, the control unit 12 determines whether or not the load derived in step S30 exceeds 10 gf. Here, if the control unit 12 determines that the load does not exceed 10 gf (No in step S31), the process from step S30 is repeatedly executed.

[0252] (Step S32) On the other hand, if the control unit 12 determines in step S31 that the load exceeds 10 gf (Yes in step S31), it performs zero reset.

[0253] (Step S33) Then, the control unit 12 causes the output device 20 to display an image d7 for prompting the user to put 100 gf of water into the cup on the cooking plate 11. At this time, as shown in FIG. 10(c), the control unit 12 may display a progress ring or the like indicating the progress of the operation.

[0254] (Step S34) Next, the control unit 12 derives the weight of the water placed in the cup by performing the above-described sensing process.

[0255] (Step S35) Next, the control unit 12 determines whether or not the weight of the water derived in Step S34 has reached a predetermined weight for the preparation process of putting water into the cup. Here, if the control unit 12 determines that the weight of the water has not reached the predetermined weight (No in Step S35), the process from Step S33 is repeatedly executed. On the other hand, if the control unit 12 determines in Step S35 that the weight of the water has reached the predetermined weight (Yes in Step S35), the process ends.

[0256] [Summary of Embodiment 2] As described above, the cooking support system 100 in the present embodiment performs zero resetting at the timing of image switching. That is, the control unit 12 in the present embodiment performs the process shown in FIG. 25.

[0257] FIG. 25 is a flowchart showing the processing operation in which the control unit 12 in the present embodiment performs zero resetting.

[0258] (Step Sb1) First, the control unit 12 continuously acquires from the first sensor 13 a pressure signal indicating a numerical value that changes according to the load applied to the cooking plate 11.

[0259] (Step Sb2) Next, the control unit 12 causes the output device 20 to display a first image related to a first cooking process of performing a cooking operation using the cooking plate 11.

[0260] (Step Sb3) Next, while the first image is being displayed, the control unit 12 converts the numerical value indicated by the acquired pressure signal into a load.

[0261] (Step Sb4) Next, the control unit 12 causes the output device 20 to switch the first image being displayed to a second image related to a second cooking process of performing a cooking operation different from the first cooking process using the cooking plate 11. For example, the control unit 12 causes the first image to be switched to the second image based on the pressure signal obtained using the cooking plate 11.

[0262] (Step Sb5) When the first image is switched to the second image, the control unit 12 performs zero resetting to set the numerical value indicated by the pressure signal acquired at that time to a load of 0.

[0263] (Step Sb6) Then, while the second image is being displayed, the control unit 12 converts the numerical value indicated by the acquired pressure signal into a load based on the numerical value set to a load of 0.

[0264] Thus, for example, when the user of the output device 20 performs the cooking operation of the first cooking step according to the first image output from the output device 20, the load applied to the cooking plate 11 is derived according to the cooking operation. Therefore, the result of the cooking operation in the first cooking step can be specified based on the load. Further, after the first image is switched to the second image, when the user performs the cooking operation of the second cooking step according to the second image, the load applied to the cooking plate 11 is derived according to the cooking operation. Therefore, also in the second cooking step, the result of the cooking operation can be specified based on the load. Furthermore, since zero reset is performed at the timing of switching from the first image to the second image, the influence of the load derived in the second cooking step by the cooking operation in the first cooking step can be suppressed. As a result, the accuracy of the load derived in the second cooking step can be improved, and the result of the cooking operation in the second cooking step can be appropriately specified. Also, since zero reset is performed at the timing of image switching, while causing the user to perform the cooking operations of the respective cooking steps promoted by the respective images before and after switching with high accuracy, zero reset can be appropriately performed between those cooking operations. Therefore, cooking support can be appropriately performed.

[0265] For example, in the first cooking step, a cooking operation of placing food on the cooking plate 11 is performed, and in the second cooking step, a cooking operation of cutting the food on the cooking plate 11 is performed.

[0266] Thereby, when cutting the food on the cooking plate 11 in the second cooking step, since zero reset is performed in advance, for example, cutting of the food can be appropriately detected as the result of the cooking operation in the second cooking step based on the load applied to the cooking plate 11.

[0267] Also, in the first cooking step, a cooking operation of weighing the first cooking material is performed on the cooking plate 11, and in the second cooking step, a cooking operation of weighing the second cooking material is performed on the cooking plate 11.

[0268] Thus, when weighing the second cooking ingredient on the cooking plate 11 in the second cooking step, even if the first cooking ingredient weighed in the first cooking step is on the cooking plate 11, zero reset is performed in advance. Therefore, the weight of the second cooking ingredient can be appropriately measured as a result of the cooking operation in the second cooking step.

[0269] Also, in the first cooking step, a cooking operation of placing a container for putting food ingredients or cooking ingredients on the cooking plate 11 is performed, and in the second cooking step, a cooking operation of weighing the food ingredients or cooking ingredients while putting them into the container placed on the cooking plate 11 is performed.

[0270] Thus, when weighing in the second cooking step, even if the container is placed on the cooking plate 11 in the first cooking step, zero reset is performed in advance. Therefore, the weight of food ingredients and the like can be appropriately measured as a result of the cooking operation in the second cooking step.

[0271] Also, in the first cooking step, a cooking operation of cutting food ingredients on the cooking plate 11 is performed, and in the second cooking step, a cooking operation of weighing the food ingredients, container or cooking ingredients on the cooking plate 11 is performed.

[0272] Thus, when weighing in the second cooking step, even if the food ingredients cut in the first cooking step are placed on the cooking plate 11, zero reset is performed in advance. Therefore, the weight of food ingredients and the like can be appropriately measured as a result of the cooking operation in the second cooking step.

[0273] Also, in the first cooking step, an operation of tidying up the food ingredients or container placed on the cooking plate 11 is performed, and in the second cooking step, a cooking operation of cutting food ingredients on the cooking plate 11, or a cooking operation of weighing the food ingredients, container or cooking ingredients on the cooking plate 11 is performed.

[0274] Accordingly, when cutting or weighing food ingredients in the second cooking step, even if the food ingredients that should have been cleared in the first cooking step remain on the cooking plate 11, zero reset is performed in advance. Therefore, as a result of the cooking operation in the second cooking step, it is possible to appropriately detect the cutting of the food ingredients or to appropriately measure the weight.

[0275] (Embodiment 3) The control unit 12 of the cooking support system 100 in the present embodiment switches the measurement mode at the timing when the image displayed on the output device 20 is switched. The measurement mode is a mode for measuring the load applied to the cooking plate 11. Note that the numerical values such as the load and time in the present embodiment are all examples, and other numerical values may be used.

[0276] FIG. 26 shows an example of changes in the load applied to the cooking plate 11 when cutting hard food ingredients, cutting soft food ingredients, and weighing cooking materials. In the graph of FIG. 26, the horizontal axis represents time [s], and the vertical axis represents the load f [gf].

[0277] As shown in FIG. 26, when cutting hard food ingredients and soft food ingredients on the cooking plate 11, a larger load is applied to the cooking plate 11 compared to when weighing the cooking materials on the cooking plate 11.

[0278] Also, when cutting hard food ingredients and soft food ingredients on the cooking plate 11, the amount of change in the load applied to the cooking plate 11 per unit time is larger compared to when weighing the cooking materials on the cooking plate 11.

[0279] Therefore, in order to appropriately detect the cutting of hard food ingredients and the cutting of soft food ingredients, a wide load range is required. Conversely, in order to appropriately measure the weight of the cooking materials, a wide load range is not required.

[0280] Note that the load range is the difference between the maximum value and the minimum value calculated based on the pressure signal of the first sensor 13.

[0281] Also, in order to appropriately detect the cutting of hard food materials and the cutting of soft food materials, a small load resolution capable of capturing minute changes in load is not necessary, but a small load resolution is necessary in order to accurately measure the fine weight of cooking materials.

[0282] Note that the load resolution does not only mean the theoretical load resolution, but is the minimum change amount capable of identifying the load. Here, the theoretical load resolution means a value obtained by dividing the output range of the load (for example, 0 to 2 kgf) by the number of bits (for example, 24 bits) at the time of AD conversion.

[0283] That is, a high load resolution is synonymous with high stability of the load output value when the same load is continuously applied. For example, for the load obtained in a certain process, by performing a moving average process on the output value, the stability of the output value when the same load is continuously applied is increased. That is, the load resolution can also be increased by performing a moving average process on the output value.

[0284] Also, in order to appropriately detect the cutting of hard food materials and the cutting of soft food materials, it is required to capture changes in load in a short time. For example, when cutting soft food materials after cutting hard food materials, a possible short time resolution is required, but conversely, that short time resolution is not necessary in order to accurately measure the weight of cooking materials.

[0285] Note that the time resolution is, in addition to the sampling period for acquiring the value of the pressure signal obtained from the first sensor 13, the minimum sampling period of the value of the pressure signal used for calculating the load. In this sampling period, smoothing of the load may be performed.

[0286] That is, even if the period of the pressure signal output from the first sensor 13 is the same, the time resolution can be increased by increasing the smoothing time when outputting the measurement value. Note that by doing so, the time resolution becomes longer, but the load resolution described above can be increased accordingly.

[0287] Therefore, when detecting the cutting of food ingredients and when measuring the weight of cooking ingredients, the control unit 12 in the present embodiment varies the load range, load resolution, and time resolution. That is, the control unit 12 switches the load measurement mode including the load range, load resolution, and time resolution between the measurement mode for cutting and the measurement mode for weighing.

[0288] Also, when cutting hard food ingredients on the cooking plate 11, the load applied to the cooking plate 11 and the amount of change in that load per unit time are larger than when cutting soft food ingredients. Therefore, the control unit 12 in the present embodiment may also vary the load range, load resolution, and time resolution when detecting the cutting of hard food ingredients and when detecting the cutting of soft food ingredients. That is, the control unit 12 may switch the load measurement mode between the measurement mode for cutting hard food ingredients, the measurement mode for cutting soft food ingredients, and the measurement mode for weighing. Hereinafter, the measurement mode for cutting hard food ingredients is referred to as the first cutting measurement mode, and the measurement mode for cutting soft food ingredients is referred to as the second cutting measurement mode.

[0289] Note that for the same food ingredient, the larger the ingredient, the harder it is, and conversely, the smaller the ingredient, the softer it is. Therefore, the change in load when cutting hard food ingredients and the change in load when cutting large food ingredients exhibit similar characteristics. Similarly, the change in load when cutting soft food ingredients and the change in load when cutting small food ingredients exhibit similar characteristics. Therefore, the first cutting measurement mode may be used in the cooking process of cutting large food ingredients, and the second cutting measurement mode may be used in the cooking process of cutting small food ingredients.

[0290] Incidentally, although not shown in the figures, when the cooking process of weighing heavy ingredients and the cooking process of weighing light ingredients are continuously performed, the load measurement mode may be switched. By doing so, for example, even when at least one of the required load resolution and time resolution is different, as in the process of weighing 100 g of water and the process of weighing 2 g of seasoning, both requirements can be satisfied while using the same sensor.

[0291] Figure 27 shows a comparison of the load range, load resolution, and time resolution of each measurement mode.

[0292] Regarding the load range, the measurement mode for the first cutting is the widest, followed by the measurement mode for the second cutting. The load range of the weighing measurement mode is narrower than any of the other measurement modes.

[0293] Regarding the load resolution, the measurement mode for the first cutting is the largest, followed by the measurement mode for the second cutting. The load resolution of the weighing measurement mode is smaller than any of the other measurement modes.

[0294] Regarding the time resolution, the measurement mode for the first cutting is the shortest, followed by the measurement mode for the second cutting. The time resolution of the weighing measurement mode is longer than any of the other measurement modes.

[0295] Figure 28 shows the change in load during the cutting of a hard ingredient measured in the measurement mode for the first cutting. Note that the horizontal axis of the graph in Figure 28 indicates time [s], and the vertical axis indicates load f [gf].

[0296] For example, as shown in Figure 28, the load range is 0 to 5000 gf, and the time resolution is 1 / 50 second or less. Thereby, the control unit 12 can appropriately measure the change in load during cutting and improve the accuracy of detecting the cutting. On the other hand, although not shown in the figures, the load resolution at this time is about 1 gf, and this measurement mode for the first cutting does not have sufficient load resolution for, for example, weighing seasonings that require fine accuracy.

[0297] Figure 29 shows the change in the weight of, for example, water measured in the weighing measurement mode. The horizontal axis of the graph in Figure 29 indicates time [s], and the vertical axis indicates load f [gf].

[0298] For example, as shown in Figure 29, the load range is 0 to 50 gf, and the load resolution is 0.5 gf or less.

[0299] Thereby, the control unit 12 can appropriately measure the change in the weight of water and improve the accuracy of the measured weight. For example, the weight of water between 21 and 22 seconds in Figure 29 can be accurately measured.

[0300] In this example, in the weighing measurement mode, the gain for the pressure signal from the first sensor 13 is set larger than that in the first cutting measurement mode and the second cutting measurement mode. By doing so, the load resolution can be made finer.

[0301] Note that the gain can be switched by switching the signal given to the converter used when converting the analog signal obtained from the first sensor 13 into a digital signal.

[0302] Note that in order to make the load resolution finer, a method of making the time resolution coarser may be used. The time resolution can be switched by switching the signal given to the converter used when converting the analog signal obtained from the first sensor 13 into a digital signal, or by keeping the period of the signal obtained from the first sensor 13 as it is and switching the smoothing time when outputting the measured value of the load.

[0303] Figure 30 is a flowchart showing the processing operation accompanying the switching of the measurement mode of the control unit 12.

[0304] (Step S51) First, the control unit 12 selects a measurement mode according to the operation performed by the user based on the image displayed on the output device 20.

[0305] (Step S52) Next, the control unit 12 determines which of the first cutting measurement mode, the second cutting measurement mode, and the weighing measurement mode the selected measurement mode is.

[0306] (Step S53) Here, when the control unit 12 determines in step S52 that the selected measurement mode is the first cutting measurement mode (for the first cutting in step S52), the load range, load resolution, and time resolution for representing the change in the load received by the cooking plate 11 are set to the load range, load resolution, and time resolution for the first cutting.

[0307] (Step S54) Then, the control unit 12 acquires a pressure signal from the first sensor 13.

[0308] (Step S55) The control unit 12 derives the load received by the cooking plate 11 from the pressure signal and determines whether the change in the load satisfies the cutting condition. Here, when the control unit 12 determines that the change in the load does not satisfy the cutting condition (No in step S55), the process from step S54 is repeatedly executed.

[0309] (Step S56) On the other hand, when the control unit 12 determines in step S55 that the change in the load satisfies the cutting condition (Yes in step S55), it detects the cutting of the food material.

[0310] (Step S57) Also, when the control unit 12 determines in step S52 that the selected measurement mode is the second cutting measurement mode (for the second cutting in step S52), the load range, load resolution, and time resolution for representing the change in the load received by the cooking plate 11 are set to the load range, load resolution, and time resolution for the second cutting.

[0311] (Step S58) Then, the control unit 12 acquires a pressure signal from the first sensor 13.

[0312] (Step S59) The control unit 12 derives the load received by the cooking plate 11 from the pressure signal, and determines whether the change in the load satisfies the cutting condition. Here, if the control unit 12 determines that the change in the load does not satisfy the cutting condition (No in Step S59), the process from Step S58 is repeatedly executed.

[0313] (Step S60) On the other hand, if the control unit 12 determines in Step S59 that the change in the load satisfies the cutting condition (Yes in Step S59), it detects the cutting of the food material.

[0314] (Step S61) Also, if the control unit 12 determines in Step S52 that the selected measurement mode is the weighing measurement mode (weighing in Step S52), it sets the load range, load resolution, and time resolution for representing the change in the load received by the cooking plate 11 to the weighing load range, load resolution, and time resolution.

[0315] (Step S62) Then, the control unit 12 acquires a pressure signal from the first sensor 13.

[0316] (Step S63) The control unit 12 derives the load received by the cooking plate 11 from the pressure signal, and determines whether the load has stabilized. For example, the control unit 12 determines that the load has stabilized when the change amount of the load is within a predetermined range (for example, 0.5 gf) for a certain period of time. Here, if the control unit 12 determines that the load has not stabilized (No in Step S63), the process from Step S62 is repeatedly executed.

[0317] (Step S64) On the other hand, when the control unit 12 determines in step S63 that the load is stable (Yes in step S63), it derives the weight of the food material. That is, the stable load is derived as the weight of the food material or the like.

[0318] Further, the control unit 12 may make the cutting conditions used in the measurement mode for the first cutting different from the cutting conditions used in the measurement mode for the second cutting. That is, the control unit 12 may switch the cutting conditions at the timing when the image displayed on the output device 20 is switched. For example, the cutting conditions are switched at the timing when an image related to a cooking process of cutting a hard food material is switched to an image related to a cooking process of cutting a soft food material. Similarly, the cutting conditions are switched at the timing when an image related to a cooking process of cutting a large food material is switched to an image related to a cooking process of cutting a small food material. For example, in the cutting conditions shown in FIG. 4, the thresholds th and fh of the cutting conditions used in the measurement mode for the first cutting are larger than the thresholds th and fh of the cutting conditions used in the measurement mode for the second cutting.

[0319] FIG. 31 shows an example of the screen transition and the transition of the processing content of the output device 20. In the example shown in this FIG. 31, the switching of the measurement mode is added to the screen transition and the transition of the processing content of FIG. 21.

[0320] The control unit 12 switches the measurement mode at the timing of switching the image d213 displayed on the output device 20 to the image d214. For example, the control unit 12 switches the measurement mode for the first cutting to the measurement mode for the second cutting. Thereby, it is possible to appropriately detect the cutting of the radish at 2 cm intervals performed thereafter.

[0321] Furthermore, the control unit 12 switches the measurement mode at the timing of switching the image d214 displayed on the output device 20 to the image d215. For example, the control unit 12 switches the measurement mode for the second cutting to the measurement mode for the first cutting. Thereby, it is possible to appropriately detect the arrangement of the sweet potatoes and the circular cutting of the sweet potatoes at 2 cm intervals performed thereafter.

[0322] Also, in the example shown in FIG. 31, since the measurement mode is also switched at the timing of image switching, while allowing the user to perform the cooking operations of each cooking process prompted by each image before and after the switching with high accuracy, the measurement mode can be appropriately switched during the intervals between those cooking operations.

[0323] Note that the timing of switching the measurement mode shown in FIG. 31 is just an example, and the measurement mode may be switched at other timings. Also, switching may be performed between either the measurement mode for the first cutting and the measurement mode for the second cutting, and the measurement mode for weighing.

[0324] FIG. 32 shows another example of the screen transition and the transition of the processing content of the output device 20. Note that in the example shown in this FIG. 32, the switching of the measurement mode is added to the screen transition and the transition of the processing content shown in FIG. 22.

[0325] When the image d210 is being displayed on the output device 20, the control unit 12 switches the measurement mode when it detects the cutting of the radish once and then detects the cutting twice. For example, the control unit 12 switches the measurement mode for the first cutting to the measurement mode for the second cutting. Thereby, the subsequent cutting of the radish at 2 cm intervals can be appropriately detected.

[0326] Furthermore, when the control unit 12 detects the cutting of the radish at 2 cm intervals M times, it switches the measurement mode. For example, the control unit 12 switches the measurement mode for the second cutting to the measurement mode for the first cutting. Thereby, the subsequent placement of the sweet potato and the circular cutting of the sweet potato at 2 cm intervals can be appropriately detected.

[0327] Note that the timing of switching the measurement mode shown in FIG. 32 is just an example, and the measurement mode may be switched at other timings. Also, switching may be performed between either the measurement mode for the first cutting and the measurement mode for the second cutting, and the measurement mode for weighing.

[0328] FIG. 33 shows another example of the screen transition and the transition of the processing content of the output device 20. In the example shown in FIG. 33, the switching of the measurement mode is added to the screen transition and the transition of the processing content of FIG. 23.

[0329] When the image d210a is displayed on the output device 20, the control unit 12 switches the measurement mode when it detects the cutting of the radish once and then detects the cutting twice. For example, the control unit 12 switches the measurement mode for the first cutting to the measurement mode for the second cutting.

[0330] Furthermore, the control unit 12 switches the measurement mode at the timing when the image d214 displayed on the output device 20 is switched to the image d215. For example, the control unit 12 switches the measurement mode for the second cutting to the measurement mode for the first cutting.

[0331] Note that the timing of switching the measurement mode shown in FIG. 33 is an example, and the measurement mode may be switched at other timings. Also, the switching may be performed between any one of the measurement modes for the first cutting and the measurement mode for the second cutting and the measurement mode for weighing.

[0332] FIGS. 34A and 34B are flowcharts showing the processing operations of the control unit 12 in the present embodiment. The flowcharts shown in FIGS. 34A and 34B show the processing operations until the images d1 to d7 in FIG. 17 are displayed, and the switching of the measurement mode is added to the flowcharts shown in FIGS. 24A and 24B.

[0333] (Step S15) For example, as shown in FIG. 34A, after the zero reset is performed in step S14, the control unit 12 switches the measurement mode to the measurement mode for cutting. Thereby, the cutting can be appropriately detected in step S17.

[0334] (Step S25) For example, as shown in FIG. 34B, after the image is displayed in step S24, the control unit 12 switches the measurement mode to the measurement mode for weighing. Thereby, the weight of water can be appropriately derived in step S34 or the like.

[0335] [Summary of Embodiment 3] As described above, the cooking support system 100 in the present embodiment also switches the measurement mode at the timing of switching the image. That is, the control unit 12 in the present embodiment performs the process shown in FIG. 35.

[0336] FIG. 35 is a flowchart showing the processing operation of the control unit 12 in the present embodiment.

[0337] (Step Sc1) First, the control unit 12 causes the output device 20 to display a first image related to a first cooking process of performing a cooking operation using the cooking plate 11.

[0338] (Step Sc2) Next, while the first image is being displayed, the control unit 12 acquires the load applied to the cooking plate 11 with a first time resolution.

[0339] (Step Sc3) Next, the control unit 12 causes the output device 20 to switch the first image being displayed to a second image related to a second cooking process of performing a cooking operation different from the first cooking process using the cooking plate 11.

[0340] (Step Sc4) Next, when the first image is switched to the second image, the control unit 12 switches the time resolution used for acquiring the load from the first time resolution to a second time resolution different from the first time resolution.

[0341] (Step Sc5) Then, while the second image is being displayed, the control unit 12 acquires the load applied to the cooking plate 11 with a second time resolution.

[0342] For example, in the first cooking process, a cooking operation of cutting food ingredients is performed on the cooking plate 11, and in the second cooking process, a cooking operation of weighing the cooking ingredients is performed on the cooking plate 11. In this case, the first time resolution is shorter than the second time resolution.

[0343] Accordingly, when a user of the output device 20 performs the cooking operation of the first cooking process according to the first image output from the output device 20, the load applied to the cooking plate 11 is acquired according to the cooking operation. Therefore, the result of the cooking operation in the first cooking process can be specified based on the load. Further, after the first image is switched to the second image, when the user performs the cooking operation of the second cooking process according to the second image, the load applied to the cooking plate 11 is acquired according to the cooking operation. Therefore, also in the second cooking process, the result of the cooking operation can be specified based on the load. Furthermore, when the first cooking process is being performed, the load is acquired with the first time resolution, and when the second cooking process is being performed, the load is acquired with the second time resolution. Therefore, in the first cooking process, the change in the load can be acquired with a time resolution suitable for the cooking operation in the first cooking process, and the result of the cooking operation in the first cooking process can be appropriately specified. Similarly, in the second cooking process, the change in the load can be acquired with a time resolution suitable for the cooking operation in the second cooking process, and the result of the cooking operation in the second cooking process can be appropriately specified. Also, since the switching of the time resolution used for acquiring the load is performed at the timing of switching the images, it is possible to appropriately switch the time resolution between the cooking operations of each cooking process prompted by each image before and after the switching while causing the user to perform the cooking operations of each cooking process with high accuracy. Therefore, cooking support can be appropriately performed.

[0344] Further, when the control unit 12 acquires the load while the first image is being displayed, it acquires the load using the first load range, and when the first image is switched to the second image, it further switches the first load range to a second load range different from the first load range. Then, when the control unit 12 acquires the load while the second image is being displayed, it acquires the load using the second load range.

[0345] For example, in the first cooking step, a cooking operation of cutting food ingredients on the cooking plate 11 is performed, and in the second cooking step, a cooking operation of weighing the cooking ingredients on the cooking plate 11 is performed. In this case, the first load range is wider than the second load range.

[0346] Thereby, when the first cooking step is being performed, the load is acquired using the first load range, and when the second cooking step is being performed, the load is acquired using the second load range. Therefore, in the first cooking step, the load can be acquired within a load range suitable for the cooking operation in the first cooking step, and the result of the cooking operation in the first cooking step can be appropriately specified. Similarly, in the second cooking step, the load can be acquired within a load range suitable for the cooking operation in the second cooking step, and the result of the cooking operation in the second cooking step can be appropriately specified.

[0347] Further, when the control unit 12 acquires the load while the first image is being displayed, it acquires the load with the first load resolution, and when the first image is switched to the second image, it further switches the first load resolution to a second load resolution different from the first load resolution. Then, when the control unit 12 acquires the load while the second image is being displayed, it acquires the load with the second load resolution.

[0348] For example, in the first cooking step, a cooking operation of cutting food ingredients on the cooking plate 11 is performed, and in the second cooking step, a cooking operation of weighing the cooking ingredients on the cooking plate 11 is performed. In this case, the first load resolution is larger than the second load resolution.

[0349] Accordingly, when the first cooking process is being performed, the load is acquired with the first load resolution, and when the second cooking process is being performed, the load is acquired with the second load resolution. Therefore, in the first cooking process, the change in the load can be acquired with a load resolution suitable for the cooking operation in the first cooking process, and the result of the cooking operation in the first cooking process can be appropriately specified. Similarly, in the second cooking process, the change in the load can be acquired with a load resolution suitable for the cooking operation in the second cooking process, and the result of the cooking operation in the second cooking process can be appropriately specified.

[0350] In addition, when the control unit 12 acquires the load while the first image is being displayed, the load expressed in the first load resolution is acquired by averaging the output value output from the first sensor 13 at the first time according to the load. Then, when the first image is switched to the second image, the control unit 12 further switches the first time to a second time different from the first time. When the control unit 12 acquires the load while the second image is being displayed, the load expressed in a second load resolution different from the first load resolution is acquired by averaging the output value output from the first sensor 13 at the second time according to the load. Note that the above output value is a value indicated by a pressure signal.

[0351] Accordingly, the load resolution can be switched by switching the first time to the second time as the time used for the moving average. For example, if the second time is longer than the first time, the stability of the acquired load can be enhanced. That is, the load resolution can be enhanced. Note that either one of the first time and the second time may be 1, and the moving average may not be performed at that one time.

[0352] In the first cooking step, a cooking operation of cutting the first food ingredient is performed on the cooking plate 11. In the second cooking step, when a cooking operation of cutting a second food ingredient, at least one of the hardness and size of which is different from that of the first food ingredient, is performed on the cooking plate 11, the control unit 12 detects the cutting of the first food ingredient when the change in the acquired load further satisfies the first condition while the first image is being displayed. Then, when the first image is switched to the second image, the control unit 12 further switches the first condition to a second condition different from the first condition. While the second image is being displayed, the control unit 12 further detects the cutting of the second food ingredient when the change in the acquired load satisfies the second condition.

[0353] For example, the first condition and the second condition are such that the period during which the time differential value of the load is positive is longer than the first threshold value, and after the load becomes greater than the second threshold value, the load becomes less than the second threshold value, and at least one of the first threshold value and the second threshold value is different between the first condition and the second condition.

[0354] Thereby, when the first cooking step is being performed, the cutting of the first food ingredient is detected under the first condition, and when the second cooking step is being performed, the cutting of the second food ingredient is detected under the second condition. Therefore, in the first cooking step, the cutting of the food ingredient in the first cooking step can be detected under conditions suitable for the food ingredient in the first cooking step, and the result of the cooking operation in the first cooking step can be appropriately specified. Similarly, in the second cooking step, the cutting of the food ingredient in the second cooking step can be detected under conditions suitable for the food ingredient in the second cooking step, and the result of the cooking operation in the second cooking step can be appropriately specified.

[0355] In addition, in the present embodiment, the measurement mode for cutting includes a first measurement mode for cutting and a second measurement mode for cutting. However, the measurement mode for weighing may also include a first measurement mode for weighing and a second measurement mode for weighing. For example, the first measurement mode for weighing is used in a cooking process for weighing heavy food ingredients or heavy cooking materials such as water placed in a pot. Conversely, the second measurement mode for weighing is used in a cooking process for weighing light food ingredients or light seasonings such as salt. Thereby, the weight of food ingredients or cooking materials can be measured more appropriately.

[0356] (Embodiment 4) In the present embodiment, similar to Embodiment 1, the control unit 12 changes the content of the second cooking process performed after the first cooking process according to the result of the cooking operation in the first cooking process. However, in the present embodiment, the result of the cooking operation in the first cooking process is the weight of the material obtained by weighing the material such as food ingredients or cooking materials. The control unit 12 in the present embodiment changes the content of the second cooking process according to the weight.

[0357] FIG. 36A shows an example of cooking data held in the memory 14 in the present embodiment.

[0358] The cooking data in the present embodiment shows information regarding each of cooking processes 1 to N for making a cooked dish, as shown in FIG. 36A, similar to the example shown in FIG. 13A of Embodiment 1. Specifically, the cooking data shows, for each of cooking processes 1 to N, the type of the cooking process, the content of the cooking process, and the presentation information corresponding to the cooking process.

[0359] Here, the types of cooking processes shown in the cooking data include a preparation process involving weighing the ingredients to be cooked. For example, in the example shown in FIG. 36A, the cooking data indicates that the types of each of the cooking process r and the cooking process (r + 2) are preparation processes. Then, the cooking data associates and shows, for the preparation process of the cooking process r, the content of the cooking process including the cooking target "daikon radish" and the cooking method "place 200 g", and the presentation information "image r, sound r". That is, the cooking data indicates that in the preparation process of the cooking process r, a cooking operation of placing 200 g of daikon radish on the cooking plate 11 is performed. Note that in that cooking operation, weighing for deriving the weight of the daikon radish is performed. Further, the cooking data indicates that the image displayed by the output device 20 and the sound output from the output device 20 for prompting the user for that cooking operation are image r and sound r. Note that in the present embodiment, the unit of weight is used as g, and g is the same as gf in Embodiments 1 to 3.

[0360] Similarly, the cooking data associates and shows, for the preparation process of the cooking process (r + 2), the content of the cooking process including the cooking target "pork" and the cooking method "place 200 g", and the presentation information "image (r + 2), sound (r + 2)". That is, the cooking data indicates that in the preparation process of the cooking process (r + 2), a cooking operation of placing 200 g of pork on the cooking plate 11 is performed. Note that in that cooking operation, weighing for deriving the weight of the pork is performed. Further, the cooking data indicates that the image displayed by the output device 20 and the sound output from the output device 20 for prompting the user for that cooking operation are image (r + 2) and sound (r + 2).

[0361] In the above example, since the material to be cooked and measured is a solid such as daikon radish or pork, the material can be placed on the cooking plate 11 without using a cooking utensil such as a bowl. However, when the material to be cooked and measured is not a solid, for example, when the material is water, it is necessary to use a cooking utensil such as a bowl to place the material on the cooking plate 11. In such a case, the control unit 12 may perform zero reset in advance with a cooking utensil such as a bowl placed on the cooking plate 11 as in the second embodiment. Thereby, it is possible to appropriately measure a material that is not a solid such as water.

[0362] In this embodiment, r represents an integer of 2 or more. Further, the cooking step (r + 2) is a step after the cooking step r. If the cooking step r is the first cooking step, the cooking step (r + 2) is the second cooking step.

[0363] FIG. 36B shows an example of the change / addition data held in the memory 14 in this embodiment.

[0364] The change / addition data in this embodiment, similar to the example shown in FIG. 13B of the first embodiment, as shown in FIG. 36B, for each of the cooking steps 1 to N, shows the derivation target, the reference range, and the change process when the value of the derivation target is out of the reference. The derivation target is a parameter derived based on the pressure signal output from the first sensor 13, and is, for example, hardness, thickness, ease of heat penetration, or weight. The reference range is a numerical range that serves as a reference for the numerical value of the derivation target. The change processes when the value of the derivation target is out of the reference include, for example, addition of a cutting step, change of a cutting step, and addition of a preparation step, similar to the first embodiment above. Further, the change process in this embodiment further includes a change in the weight of the material used in a later cooking step. The material may be a food ingredient or a cooking ingredient such as water or seasoning.

[0365] For example, the change / additional data shown in FIG. 36B indicates the “weight” to be derived and the reference range D1 for the cooking process r. Also, as described above, the cooking data in FIG. 36A indicates that the cooking process r is a preparation process involving weighing the cooking target. In this case, the control unit 12 derives the weight of the cooking target material placed on the cooking plate 11 in the cooking process r. Then, the control unit 12 compares the weight with the reference range D1, and if the weight is outside the reference range D1, that is, if the value to be derived is out of the reference, it performs the change process shown in the change / additional data for the cooking process after the cooking process r. The change / additional data shown in FIG. 36B indicates increasing the weight of the food material used in the cooking process (r + 2) as a change process when the value to be derived exceeds the reference for the cooking process r. Therefore, if the weight of the material placed on the cooking plate 11 in the cooking process r is heavier than the reference range D1, the control unit 12 changes the content of the cooking process (r + 2) by increasing the weight of the food material in the cooking process (r + 2). Also, the change / additional data shown in FIG. 36B indicates decreasing the weight of the food material used in the cooking process (r + 2) as a change process when the value to be derived is below the reference for the cooking process r. Therefore, if the weight of the material placed on the cooking plate 11 in the cooking process r is lighter than the reference range D1, the control unit 12 changes the content of the cooking process (r + 2) by decreasing the weight of the food material in the cooking process (r + 2). In such a change in the content of the cooking process (r + 2), the control unit 12 changes information such as the presentation information of the cooking process (r + 2) shown in the cooking data shown in FIG. 36A, for example.

[0366] Also, the change / additional data may show a mathematical formula used for the change process of the weight of the material. The mathematical formula is an arithmetic expression for calculating the weight of the material used in the second cooking process from the weight derived in the first cooking process. Note that the first cooking process is, for example, the cooking process r, and the second cooking process is, for example, the cooking process (r + 2).

[0367] Specifically, the change / addition data shown in FIG. 36B is a change process associated with cooking process r, and is, for example, expressed by the formula W3 = (W1 - Wmax) × a + W2, which is used for the change process of increasing the weight of the food ingredients in cooking process (r + 2). W3 is the weight of the food ingredients after being changed by the change process, W1 is the weight derived in cooking process r, Wmax is the maximum value of reference range D1, and W2 is the weight of the food ingredients used in cooking process (r + 2) shown in the cooking data. Also, a is a coefficient. Similarly, the change / addition data shown in FIG. 36B is a change process associated with cooking process r, and is, for example, expressed by the formula W3 = W2 - (Wmin - W1) × b, which is used for the change process of decreasing the weight of the food ingredients in cooking process (r + 2). Wmin is the minimum value of reference range D1, and b is a coefficient. If the weight W1 derived in cooking process r is outside the reference range D1, the control unit 12 calculates the weight W3 of the food ingredients used in cooking process (r + 2) using such a formula.

[0368] Note that a conversion table may be shown in the change / addition data instead of the above formula. This conversion table shows the association between each level of the weight W1 derived in the first cooking process and the weight W3 of the materials used in the second cooking process. Each level of the weight W1 includes level 1 corresponding to a range heavier than the reference range, level 2 corresponding to a range even heavier than level 1, level -1 corresponding to a range lighter than the reference range, and level -2 corresponding to a range even lighter than level -1. When W2 is the weight of the materials in the second cooking process shown in the cooking data, the conversion table shows W3 = W2 + c associated with level 1, and W3 = W2 + c × 2 associated with level 2. Further, the conversion table shows W3 = W2 - c associated with level -1, and W3 = W2 - c × 2 associated with level -2. Note that c is an arbitrary number. If the weight W1 derived in cooking process r is outside the reference range D1, the control unit 12 identifies the level of the weight W1 and derives the weight W3 associated with that level in the above conversion table as the weight of the food ingredients used in cooking process (r + 2).

[0369] FIG. 37 shows an example of an image displayed by the output device 20 in the present embodiment.

[0370] For example, as shown in FIG. 36A, the cooking data of the food product includes information on each of the cooking steps r, (r + 1), and (r + 2) for making the food product "pork belly with daikon radish". The cooking step r is a preparation step of placing 200 g of daikon radish on the cooking plate 11, the cooking step (r + 1) is a cutting step of cutting the daikon radish, and the cooking step (r + 2) is a preparation step of placing 200 g of pork on the cooking plate 11. Also, as shown in FIG. 36B, the change / addition data indicates the derivation target and the reference range for the cooking step r.

[0371] First, the control unit 12 reads the cooking data of the food product from the memory 14 and causes the output device 20 to display an image r related to the cooking step r included in the cooking data. The image includes, for example, a message prompting the user to perform a cooking operation such as "Please place 200 g of daikon radish on the cooking plate". Therefore, the user who sees the image places the daikon radish on the cooking plate 11 according to the message. For example, since the user wants to use up all the daikon radish stored in the refrigerator for the food product "pork belly with daikon radish", the user places a daikon radish heavier than the weight described in the recipe, for example, heavier than 200 g, on the cooking plate 11.

[0372] At this time, since the derivation target of the cooking step r shown in the change / addition data is the weight, the control unit 12 derives the weight of the daikon radish placed on the cooking plate 11, for example, 300 g. As a result, as shown in FIG. 37(a), the control unit 12 causes the output device 20 to display a progress ring indicating the weight of the actually placed daikon radish compared to the weight of the daikon radish described in the recipe. Further, the control unit 12 causes the output device 20 to display a message "The daikon radish is 100 g heavier than the recipe". Then, the control unit 12 compares the reference range shown in the change / addition data of FIG. 36B with the derived weight "300 g" of the daikon radish and determines that the weight "300 g" exceeds the reference range.

[0373] Next, as shown in Fig. 37(b), the control unit 12 causes the output device 20 to display an image (r + 1) related to the cooking step (r + 1) included in the cooking data. The image (r + 1) includes a message prompting the user to perform a cooking operation such as "Please cut the radish in half." Therefore, the user who sees the image executes a cooking operation of cutting the radish placed on the cooking plate 11 in half using a kitchen knife according to the message. At this time, similar to Embodiments 1 to 3, the control unit 12 detects the cutting of the radish and determines the end of the cooking step (r + 1).

[0374] Next, when the control unit 12 causes the output device 20 to display an image (r + 2) related to the cooking step (r + 2) included in the cooking data, since the weight of the radish in cooking step r exceeds the reference range, the control unit 12 changes the content of the cooking step (r + 2) in advance. That is, in order to balance the radish prepared in cooking step r and the pork prepared in cooking step (r + 2), the control unit 12 changes the weight of the pork to, for example, 100 g heavier than the weight "200 g" described in the recipe which is the cooking data. That is, the control unit 12 changes 200 g to 300 g. As a result, as shown in Fig. 37(c), the control unit 12 changes the image (r + 2) related to the cooking step (r + 2) included in the cooking data and causes the output device 20 to display it. Specifically, the image (r + 2) of the cooking data includes a message prompting the user to perform a cooking operation such as "Please place 200 g of pork." The control unit 12 changes the message to "Please place pork 100 g heavier than the recipe (200 g)" and causes the output device 20 to display it.

[0375] Therefore, the user who sees the image (r + 2) can balance the radish and the pork by placing 300 g of pork on the cooking plate 11 and continuing the cooking according to the message.

[0376] Fig. 38 shows another example of the image displayed by the output device 20 in the present embodiment.

[0377] For example, the cooking data of a food product includes information on each of a first cooking step and a second cooking step for making dashi. The first cooking step is a preparation step of putting 200 g (i.e., 200 cc) of water into a pot, and the second cooking step is a preparation step of putting 10 g of salt into the pot after the first cooking step. Also, the change / addition data indicates a derivation target and a reference range for the first cooking step. Note that the first cooking step may be the above-described cooking step r, and the second cooking step may be the above-described cooking step (r + 2).

[0378] First, the control unit 12 reads out the cooking data of the food product from the memory 14, and as shown in FIG. 38(a), causes the output device 20 to display an image related to the first cooking step included in the cooking data. The image related to the first cooking step includes, for example, a message prompting the user to perform a cooking operation such as "Please put 200 g (200 cc) of water into the pot." Therefore, the user who sees the image places the pot on the cooking plate 11 and pours water into the pot according to the message. When the pot is placed on the cooking plate 11, zero reset may be performed as in the second embodiment.

[0379] At this time, since the derivation target of the first cooking step indicated in the change / addition data is weight, the control unit 12 derives the weight of the water poured into the pot. As a result, the control unit 12 causes the output device 20 to display a progress ring indicating the weight of the water actually poured compared to 200 g of water.

[0380] Here, the user may accidentally misjudge the amount of water. For example, a recipe as cooking data specifies 200 g of water. However, the user accidentally pours 300 g of water into the pot. That is, an operation error occurs in the cooking operation of the first cooking step. At this time, as shown in FIG. 38(b), the control unit 12 causes the output device 20 to display a progress ring indicating the weight of the water actually poured, which is 300 g, with respect to 200 g of water. Further, the control unit 12 causes the output device 20 to display a message "The water is 100 g too much". Then, the control unit 12 compares the reference range shown in the change / additional data of FIG. 36B with the derived weight of the water, "300 g", and determines, for example, that the weight "300 g" exceeds the reference range.

[0381] In this case, in the present embodiment, in order to recover from the above-described operation error, the control unit 12 changes the content of the second cooking step. Specifically, the control unit 12 refers to the change process when exceeding the reference, which is shown in association with the first cooking step in the change / additional data. The change process indicates, for example, increasing the weight of the salt used in the second cooking step. Therefore, the control unit 12 changes the weight of the salt in the second cooking step shown in the cooking data, for example, 10 g, to a weight heavier than 10 g. For example, the control unit 12 changes 10 g to 15 g. As a result, as shown in FIG. 38(c), the control unit 12 changes the image related to the second cooking step included in the cooking data and causes the output device 20 to display it. Specifically, the image related to the second cooking step included in the cooking data includes a message prompting the user to perform a cooking operation of "Put 10 g of salt into the pot". The control unit 12 changes the message to "Add 5 g to 10 g of salt and put it into the pot" and causes the output device 20 to display it.

[0382] Therefore, the user who sees the image can recover from the above-described operation error by pouring 15 g of salt into the pot according to the message.

[0383] Note that, similar to Embodiment 1, in this embodiment as well, when the value to be derived is out of the standard, the control unit 12 applies a change process to a subsequent cooking process. At that time, or beforehand, the reason for applying the change process and the content of the change process may be displayed on the output device 20. For example, the reason for applying the change process is that the weight of the material used in cooking process r is out of the standard range, and the content of the change process is a change in the weight of the material used in cooking process (r + 2). Specifically, the control unit 12 may cause the output device 20 to display a message such as "Since the radish in cooking process r is heavier than the standard range, the weight of the pork used in cooking process (r + 2) will be increased." Further, the control unit 12 may cause the output device 20 to display the weights before and after the change together with the message.

[0384] Note that, in this embodiment, when the cooking process is a preparation process for measuring the weight of the material to be cooked, the control unit 12 derives the weight of the material in that preparation process. However, for example, the control unit 12 may derive the weight of the material used in a cooking process such as a cutting process other than the preparation process shown in the cooking data of FIG. 36A. Specifically, the control unit 12 may derive the weight of the material used in only the corresponding cooking process associated with the material of the subsequent cooking process among each cooking process including the cutting process shown in the cooking data. Also, when the weight of the material is derived in the cutting process, there may be a case where a cooking utensil such as a kitchen knife is placed on the cooking plate 11. Therefore, the control unit 12 may derive the weight of the material by retaining the weight of the cooking utensil in advance and subtracting the weight of the retained cooking utensil from the total weight of the cooking utensil and the material placed on the cooking plate 11. Alternatively, the control unit 12 may cause the output device 20 to display a message prompting the user to remove the cooking utensil from the cooking plate 11, and derive the weight of the material in a state where only the material is placed on the cooking plate 11. Such a message may be displayed only in the above-described corresponding cooking process.

[0385] Also, regarding the processing of the cooking support system 100 in the present embodiment, an example shown in FIGS. 37 and 38 was given for explanation. However, the cooked food products created with the support of the processing may be other cooked food products than "pork belly and daikon radish", for example, curry. For example, when the cooked food product is curry, as in the example of FIG. 37, the control unit 12 first derives the weight of the potato instead of the daikon radish in the cooking step r, and determines that the weight is outside the reference range. Note that the cooking step r, or the materials used in the cooking step r, are associated with the materials in the cooking step (r + 2) in the change / addition data of FIG. 36B. Therefore, the control unit 12 changes the weights of the materials used in the cooking step (r + 2), such as water and roux. Note that the cooking step (r + 2) may include a water preparation step and a roux preparation step. In this case, the water preparation step or the water is associated with the roux preparation step or the roux. Therefore, when the control unit 12 changes the weight of the water in the water preparation step according to the weight of the potato, the control unit 12 also changes the weight of the roux in the roux preparation step associated with the water.

[0386] Also, in the change / addition data shown in FIG. 36B, as a change process for the preparation step, which is a cooking step involving weighing of materials, a process of changing the weight of one material in one cooking step is shown. However, a process of changing the weights of each of the plurality of materials used in a plurality of cooking steps following the preparation step may be shown as the above-described change process.

[0387] [Summary of Embodiment 4] As described above, the cooking support system 100 in the present embodiment changes the content of subsequent cooking steps according to the weight of the materials used in the cooking steps. That is, the control unit 12 in the present embodiment performs the process shown in FIG. 39.

[0388] FIG. 39 is a flowchart showing the processing operation in which the control unit 12 in the present embodiment changes the content of the cooking step.

[0389] (Step Sd1) First, the control unit 12 causes the output device 20 to output information on a first cooking step of placing a first material used for cooking on the cooking plate 11. The information is, for example, an image or sound for prompting the user to weigh the first material as shown in FIG. 38(a). Note that the first material may be a food ingredient or a cooking material such as water or seasoning.

[0390] (Step Sd2) Next, in the first cooking step, the control unit 12 acquires the weight of the first material placed on the cooking plate 11.

[0391] (Step Sd3) Next, the control unit 12 changes the content of a second cooking step performed after the first cooking step using the weight of the first material. For example, the control unit 12 changes the content of the second cooking step by changing the weight of a second material used for the second cooking step. Note that the second material may be a food ingredient or a cooking material such as water or seasoning.

[0392] (Step Sd4) Then, the control unit 12 causes the output device 20 to output the information on the changed second cooking step.

[0393] Thereby, for example, the user of the output device 20 places the first material on the cooking plate 11 according to the information on the first cooking step output from the output device 20. Then, the weight of the first material is acquired. Even if the weight is different from the weight assumed in the first cooking step, the content of the second cooking step is changed according to the weight. Therefore, even if the weight of the first material used in the first cooking step deviates from the assumption, the influence on the cooked product can be reduced in the second cooking step. As a result, cooking can be appropriately supported.

[0394] Specifically, in step Sd3, the control unit 12 refers to a rule that associates the reference range of the weight of the first material with the method of changing the second cooking process applied when the weight of the first material is outside that reference range. Then, when the weight of the first material acquired in step Sd2 is outside the reference range, the control unit 12 changes the content of the second cooking process according to the change method indicated in the rule. Such a rule may be, for example, the change / addition data shown in FIG. 36B.

[0395] Thereby, the second cooking process can be appropriately changed.

[0396] The method of changing the second cooking process indicated in such a rule is as follows: (1) when the weight of the first material exceeds the reference range, the weight of the second material used in the second cooking process is changed from a predetermined weight to a heavier weight; (2) when the weight of the first material is below the reference range, the weight of the second material used in the second cooking process is made lighter than the predetermined weight. The predetermined weight is indicated in the cooking data, for example.

[0397] Thereby, the balance of the respective amounts of the first material and the second material can be achieved.

[0398] (Modification Example 1 of Embodiment 4) The control unit 12 may derive the weights of other materials used in cooking without making a determination using the reference range according to the weight of the first material derived in the first cooking process. The other materials may be the materials used in the second cooking process. The other materials are hereinafter also referred to as the third materials.

[0399] As a specific example, the control unit 12 calculates the weight of the third material so that a predetermined percentage of salt is added to the first material used in the first cooking step, based on the weight of the first material. The third material can be any material as long as it contains salt, such as salt, soy sauce, miso, etc. For example, the salt percentages of salt, soy sauce, and miso are 100%, 16%, and 12% respectively. Such salt percentages of the third material may be stored in the memory 14.

[0400] The control unit 12 calculates the weight Wa of the third material so that Q% of salt is added to the first material with respect to the weight W1 of the first material. When the salt percentage of the third material is P%, the control unit 12 calculates the weight Wa of the third material by Wa = W1 × Q / P. Such arithmetic expressions may be stored in the memory 14.

[0401] Therefore, when the third material is salt and 0.6% of salt is added to the first material with the third material, since P = 100 and Q = 0.6, the weight Wa of the third material is calculated by Wa = W1 × 0.6 / 100. Similarly, when the third material is soy sauce and 0.6% of salt is added to the first material with the third material, since P = 16 and Q = 0.6, the weight Wa of the third material is calculated by Wa = W1 × 0.6 / 16. The control unit 12 prompts the user to add the third material by an amount of weight Wa by causing the output device 20 to display the weight Wa of the third material calculated in this way.

[0402] Thus, in this modified example, the control unit 12 calculates the weight Wa of the third material by substituting the weight of the first material obtained in the first cooking step into the variable W1 of the arithmetic expression associated with the third material used for cooking. Then, the control unit 12 causes the output device 20 to output the calculated weight of the third material. The arithmetic expression associated with the third material is, for example, Wa = W1 × Q / 100 if the third material is salt, Wa = W1 × Q / 16 if the third material is soy sauce, and Wa = W1 × Q / 12 if the third material is miso.

[0403] Thereby, since the weight of the third material corresponding to the weight of the first material is calculated, it is possible to balance the respective amounts of the first material and the third material. Further, no matter what material is used as the third material, the ratio of the salt content added to the first material can be adjusted to a predetermined ratio.

[0404] (Modified Example 2 of Embodiment 4) The control unit 12 may calculate the weight of materials such as food ingredients or cooking materials according to the number of people who will eat the cooked food.

[0405] For example, the cooking data indicates the weight W of each material for cooking a predetermined number of servings of cooked food. Further, the cooking support system 100 in this modified example includes an operation unit that accepts, as the number of servings for i people, the amount of the cooked food that the user intends to cook, in response to an input operation by the user. The control unit 12 acquires, as the number-of-people information, the information indicating i people received by the operation unit. Here, when the predetermined number of servings defined in the above cooking data is h people, the control unit 12 calculates the weight Wb of each material for i people by Wb = W × i / h. Note that h and i are each an integer of 1 or more. Then, the control unit 12 causes the output device 20 to display the calculated weight Wb of each material.

[0406] That is, in this modified example, the control unit 12 acquires the number information indicating the number of people. Next, for each of at least one material used for cooking, the control unit 12 calculates the weight of the material corresponding to the number of people indicated by the number information. Then, the control unit 12 causes the output device 20 to output the calculated weight of each of the at least one material.

[0407] As a result, even if the cooking data only shows the weight W of each material for making, for example, cooking items for two people, the weight Wb of the material corresponding to an arbitrary number of people is output, so that the user can appropriately make cooking items for that number of people.

[0408] (Other modified examples) As described above, the cooking support system, the cooking support device, and the cooking support method according to one or more aspects have been described based on each embodiment. However, the present invention is not limited to these embodiments. As long as the gist of the present invention is not deviated from, various modifications conceived by those skilled in the art applied to each embodiment, and forms constructed by combining components in different embodiments may also be included within the scope of the present disclosure.

[0409] For example, in each of the above embodiments, the first sensor 13 consists of four pressure sensors. However, the number of pressure sensors included in the first sensor 13 is not limited to four and may be other numbers.

[0410] In addition, in the present disclosure, all or part of a unit, a device, or a functional block in the block diagram shown in FIG. 2 may be executed by one or more electronic circuits including a semiconductor device, a semiconductor integrated circuit (IC), or a large scale integration (LSI). The LSI or IC may be integrated on one chip or may be configured by combining a plurality of chips. For example, functional blocks other than memory elements may be integrated on one chip. Here, although referred to as LSI or IC, the name may change depending on the degree of integration, and it may be called a system LSI, a very large scale integration (VLSI), or an ultra large scale integration (ULSI). A Field Programmable Gate Array (FPGA) programmed after the manufacture of the LSI, or a reconfigurable logic device capable of reconfiguring the bonding relationship inside the LSI or setting up the circuit sections inside the LSI can also be used for the same purpose.

[0411] Furthermore, all or part of the functions or operations of a unit, a device, or a part of a device can be executed by software processing. In this case, the software is recorded on one or more non-transitory recording media such as one or more ROMs, optical disks, hard disk drives, etc., and when the software is executed by a processor, the software causes the processor and peripheral devices to execute specific functions within the software. The system or device may include one or more non-transitory recording media on which the software is recorded, a processor, and the required hardware devices, such as an interface.

Industrial Applicability

[0412] The present disclosure can be applied to a cooking support system or a cooking support device used for cooking food ingredients and the like.

Description of Reference Numerals

[0413] 10 Cooking support device 11 Cooking plate 11a First board 11b Second board 12 Control unit 13 First sensor 13a Pressure sensor 14 Memory 20 Output device 30 Second sensor 100 Cooking support system 200 Cloud server a1 Cutting line a2 Kitchen knife

Claims

1. A cooking assistance method performed by a computer, comprising: (a) acquiring a pressure applied to a cooking plate when a first food material is cut on the cooking plate or when pressure is applied to the first food material on the cooking plate in a first cooking step; (b) using the pressure-based information to modify a second cooking step performed after the first cooking step; (c) outputting the changed information on the second cooking process from an output device; Cooking support method.

2. In the above (b), Estimating a first hardness of the first ingredient based on the pressure; changing content of the second cooking step by using the first hardness as information based on the pressure; The cooking assistance method according to claim 1 .

3. In the above (b), obtaining a second hardness associated with the first cooking step; changing the content of the second cooking step using a comparison result between the first hardness and the second hardness; The cooking assistance method according to claim 2 .

4. In the above (b), When the first hardness is harder than the second hardness, the content of the second cooking step is changed by adding processing of the first ingredient after cutting to the second cooking step. The cooking assistance method according to claim 3 .

5. In the above (b), Estimating a first thickness of the first food material after cutting or applying pressure based on the pressure; and changing the content of the second cooking step by using the first thickness as the pressure-based information. The cooking assistance method according to claim 1 .

6. In the above (b), Obtaining a second thickness associated with the first cooking step; changing the content of the second cooking step using a comparison result between the first thickness and the second thickness; The cooking assistance method according to claim 5 .

7. In the step (a), when the first food ingredient is cut on the cooking plate or when pressure is applied to the first food ingredient on the cooking plate in the first cooking step, at least one of the number of times the first food ingredient is cut and the state of the first food ingredient after cutting is further acquired; In the step (b), a first thickness of the first food material after cutting is estimated based on the information based on the pressure and at least one of the number of times of cutting and a state of the first food material after cutting; Obtaining a second thickness associated with the first cooking step; changing the content of the second cooking step using a comparison result between the first thickness and the second thickness; The cooking assistance method according to claim 1 .

8. In the above (b), At least one of a cutting method of the second ingredient used in the second cooking step and a heating method of the first ingredient after cutting used in the second cooking step is changed as a content of the second cooking step according to the comparison result. The cooking assistance method according to claim 3, 6 or 7.

9. In the above (b), Estimating the cookability of the first food ingredient after cutting based on the pressure; changing the content of the second cooking step using the ease of cooking of the first ingredient as the pressure-based information; The cooking assistance method according to claim 1 .

10. In the above (b), and estimating the cookability of the first food ingredient after cutting based on an integral value obtained by integrating the pressure with respect to time. The cooking assistance method according to claim 9.

11. The second cooking process is associated with the first cooking process, In the above (b), Estimating a weight of the first ingredient on the cooking plate based on the pressure; changing the content of the second cooking process when the weight of the first ingredient falls outside a reference range of the weight of the first ingredient associated with the first cooking process; The cooking assistance method according to claim 1 .

12. In the above (b), changing the content of the second cooking step by changing the weight of the second ingredient used in the second cooking step; The cooking assistance method according to claim 11.

13. In the above (b), Refer to a rule that indicates a method of changing the second cooking process to be applied when the weight of the first ingredient is outside the reference range; changing the content of the second cooking process in accordance with the change method indicated in the rule when the weight of the first ingredient obtained in (a) is outside the reference range. The cooking assistance method according to claim 11.

14. The method of changing the second cooking process indicated in the rule is as follows: (1) if the weight of the first ingredient exceeds the reference range, a weight of the second ingredient used in the second cooking step is changed from a predetermined weight to a heavier weight; (2) When the weight of the first ingredient is below the reference range, a weight of the second ingredient used in the second cooking step is reduced from the predetermined weight. The cooking assistance method according to claim 13.

15. In the cooking assistance method, (d) calculating a weight of a third ingredient used in cooking by substituting the weight of the first ingredient estimated in (b) into a variable of an arithmetic formula associated with the third ingredient; (e) outputting the calculated weight of the third ingredient from the output device; The cooking support method according to any one of claims 11 to 14.

16. In the cooking assistance method, (f) acquiring number of people information indicating the number of people; (g) calculating the weight of at least one ingredient used in the cooking for the number of people indicated by the number-of-people information; (h) outputting the calculated weight of each of the at least one ingredient from the output device; The cooking support method according to any one of claims 11 to 14.

17. The content of the second cooking process includes information on the weight of a third ingredient used in cooking, In the above (b), estimating a weight of the first ingredient on the cooking plate based on the pressure; determining a weight of the third ingredient by substituting the weight of the first ingredient into a variable of an arithmetic formula associated with the third ingredient; changing the content of the second cooking process based on the determined weight of the third ingredient; The cooking assistance method according to claim 1 .

18. A processor; A memory. The processor, (a) acquiring a pressure applied to a cooking plate when a first food material is cut on the cooking plate or when pressure is applied to the first food material on the cooking plate in a first cooking step; (b) using the pressure-based information to modify a second cooking step performed after the first cooking step; (c) outputting the changed information on the second cooking process from an output device; Cooking support equipment.

19. In the above (b), Estimating a first hardness of the first ingredient based on the pressure; changing content of the second cooking step by using the first hardness as information based on the pressure; The cooking support device according to claim 18.

20. In the above (b), obtaining a second hardness associated with the first cooking step; changing the content of the second cooking step using a comparison result between the first hardness and the second hardness; The cooking support device according to claim 19.

21. In the above (b), When the first hardness is harder than the second hardness, the content of the second cooking step is changed by adding processing of the first ingredient after cutting to the second cooking step. The cooking support device according to claim 20.

22. In the above (b), Estimating a first thickness of the first food material after cutting or applying pressure based on the pressure; and changing the content of the second cooking step by using the first thickness as the pressure-based information. The cooking support device according to claim 18.

23. In the above (b), Obtaining a second thickness associated with the first cooking step; changing the content of the second cooking step using a comparison result between the first thickness and the second thickness; The cooking assistance device according to claim 22.

24. In the step (a), when the first food ingredient is cut on the cooking plate or when pressure is applied to the first food ingredient on the cooking plate in the first cooking step, at least one of the number of times the first food ingredient is cut and the state of the first food ingredient after cutting is further acquired; In the step (b), a first thickness of the first food material after cutting is estimated based on the information based on the pressure and at least one of the number of times of cutting and a state of the first food material after cutting; Obtaining a second thickness associated with the first cooking step; changing the content of the second cooking step using a comparison result between the first thickness and the second thickness; The cooking support device according to claim 18.

25. In the above (b), At least one of a cutting method of the second ingredient used in the second cooking step and a heating method of the first ingredient after cutting used in the second cooking step is changed as a content of the second cooking step according to the comparison result.

25. A cooking assistance device according to claim 20, 23 or 24.

26. In the above (b), Estimating the cookability of the first food ingredient after cutting based on the pressure; changing the content of the second cooking step using the ease of cooking of the first ingredient as the pressure-based information; The cooking support device according to claim 18.

27. In the above (b), and estimating the cookability of the first food ingredient after cutting based on an integral value obtained by integrating the pressure with respect to time. The cooking support device according to claim 26.

28. The second cooking process is associated with the first cooking process, In the above (b), Estimating a weight of the first ingredient on the cooking plate based on the pressure; changing the content of the second cooking process when the weight of the first ingredient falls outside a reference range of the weight of the first ingredient associated with the first cooking process; The cooking support device according to claim 18.

29. In (c), the processor changing the content of the second cooking step by changing the weight of the second ingredient used in the second cooking step; The cooking support device according to claim 28.

30. In (c), the processor Refer to a rule that indicates a method of changing the second cooking process to be applied when the weight of the first ingredient is outside the reference range; when the weight of the first ingredient obtained in (b) is outside the reference range, changing the content of the second cooking process according to the change method indicated in the rule. The cooking support device according to claim 28.

31. The method of changing the second cooking process indicated in the rule is as follows: (1) if the weight of the first ingredient exceeds the reference range, a weight of the second ingredient used in the second cooking step is changed from a predetermined weight to a heavier weight; (2) When the weight of the first ingredient is below the reference range, a weight of the second ingredient used in the second cooking step is reduced from the predetermined weight. The cooking assistance device according to claim 30.

32. The processor further comprises: (d) calculating a weight of a third ingredient used in cooking by substituting the weight of the first ingredient estimated in (b) into a variable of an arithmetic formula associated with the third ingredient; (e) outputting the calculated weight of the third ingredient from the output device; The cooking support device according to any one of claims 28 to 31.

33. The processor further comprises: (f) acquiring number of people information indicating the number of people; (g) calculating the weight of at least one ingredient used in the cooking for the number of people indicated by the number-of-people information; (h) outputting the calculated weight of each of the at least one ingredient from the output device; The cooking support device according to any one of claims 28 to 31.

34. The content of the second cooking process includes information on the weight of a third ingredient used in cooking, In the above (b), Estimating a weight of the first ingredient on the cooking plate based on the pressure; determining a weight of the third ingredient by substituting the weight of the first ingredient into a variable of an arithmetic formula associated with the third ingredient; changing the content of the second cooking process based on the determined weight of the third ingredient; The cooking support device according to claim 18.

35. (a) acquiring a pressure applied to the cooking plate when a first food material is cut on the cooking plate or when pressure is applied to the first food material on the cooking plate in a first cooking step; (b) using the pressure-based information to modify a second cooking step performed after the first cooking step; (c) outputting the changed information on the second cooking process from an output device; A program that causes a computer to do something.

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