Management device

Abstract

To provide a management device capable of creating dishes that suit user's tastes.SOLUTION: A management device 100 relating to this disclosure is a management device that can update the amount of seasonings in recipes of registered dishes on the basis of evaluation of an evaluator to the dishes includes a taste change rate calculation part 121 for calculating a degree of updating the mount of seasonings in a recipe of a dish as a taste change rate on the basis of the evaluation of the evaluator to a prescribed dish, a reliability calculation part 122 for calculating the reliability of the evaluator on the basis of at least one of attributes of the evaluator and the taste change rate, and a recipe update part 123 for updating the amount of seasonings in the recipe of the dish on the basis of the reliability and the taste change rate.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present disclosure relates to a management device.

Background Art

[0002] When a user is troubled by the type of dish to be made, its ingredients, seasoning, and specific preparation procedures, etc., the user may use a cookbook or a service distributed or published on the Internet. Patent Document 1 discloses a recipe search support device that enables efficient search of a recipe desired by a user on a recipe site.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Even if a user cooks a dish referring to a recipe distributed or published in a cookbook or on the Internet, it may not suit the user's taste. Also, when the user makes the same dish next time and changes the amount of seasonings, etc. based on the previous experience, since the user often cooks based on visual amounts or sensory information, the dish made in the same way as the previous time may also not suit the user's taste. Furthermore, even if a dish that suits the user's taste is made, it may not be possible to make the same dish next time.

[0005] The present disclosure has been made in view of such problems, and an object thereof is to provide a management device capable of making a dish that suits the user's taste.

Means for Solving the Problems

[0006] The management device according to the present disclosure is A management device capable of updating the amount of seasonings in a registered recipe for a dish based on the evaluation of an evaluator for the dish, A taste change rate calculation unit that calculates, as a taste change rate, the degree of updating the amount of seasonings in the recipe for the dish based on the evaluation of an evaluator for a predetermined dish; A reliability calculation unit that calculates the reliability of the evaluator based on at least one of the attributes of the evaluator and the taste change rate; And a recipe update unit that updates the amount of seasonings in the recipe for the dish based on the reliability and the taste change rate.

[0007] In addition, the management device according to the present disclosure A management device capable of updating the amount of seasonings in a registered recipe for a dish based on the evaluation of an evaluator for the dish, A taste change rate calculation unit that calculates, as a taste change rate, the degree of updating the amount of seasonings in the recipe for the dish based on the evaluation of an evaluator for a predetermined dish; A taste change rate adjustment unit that adjusts the taste change rate to be equal to or less than a predetermined threshold based on the attributes of the evaluator; And a recipe update unit that updates the amount of seasonings in the recipe for the dish based on the adjusted taste change rate.

Advantages of the Invention

[0008] According to the present disclosure, it is possible to provide a management device capable of producing a dish that suits the taste of a user.

Brief Description of the Drawings

[0009]

Figure 1

Figure 2

Figure 3

Figure 4

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Figure 9

Figure 10

Mode for Carrying Out the Invention

[0010] <Embodiment 1> Hereinafter, this embodiment will be described with reference to the drawings. FIG. 1 shows an example of a management device 100 according to Embodiment 1. The management device 100 includes a taste change rate calculation unit 121, a reliability calculation unit 122, and a recipe update unit 123, which are included in a control unit 120. In addition to the control unit 120, the management device 100 can include an acquisition unit 110, an operation unit 130, and a storage unit 140. As shown in FIG. 1, the acquisition unit 110 includes an image acquisition unit 111 and an audio acquisition unit 112. The control unit 120 further includes an image analysis unit 124 and an audio analysis unit 125. The control unit 120 is realized by various programs stored in the storage unit 140 being executed with a RAM (Random Access Memory) as a work area by a CPU (Central Processing Unit), an MPU (Micro Processing Unit), or the like. The operation unit 130 includes a recipe input unit 131, an evaluation input unit 132, and a recipe search unit 133. The operation unit 130 may receive various operations from a user via a display surface by a touch panel, or may receive various operations from a user by various buttons, a keyboard, or a mouse. The storage unit 140 stores a recipe 141 for cooking and a list 142 of the amounts of seasonings of the evaluators. The storage unit 140 includes a main storage device and an auxiliary storage device. The main storage device may be realized by a semiconductor memory element such as, for example, a RAM, a ROM (Read Only Memory), a flash memory, or the like. Further, the auxiliary storage device may be realized by, for example, a hard disk, an SSD (Solid State Drive), an optical disk, or the like.

[0011] The management device 100 according to the first embodiment is a management device that can update the amount of seasonings in the registered recipe for cooking based on the evaluation of the evaluator for the cooking. In the first embodiment, a case where a user (hereinafter also referred to as an evaluator) cooks a dish according to a recipe for cooking and evaluates the dish will be described as an example. Note that in this embodiment, the user may be one person or a plurality of people.

[0012] Here, the registered recipe for cooking may be a recipe for a dish that the user has cooked before. In this case, an image of the user during cooking or eating may be acquired by the image acquisition unit 111, and a voice may be acquired by the voice acquisition unit 112. These images and voices may be analyzed by the image analysis unit 124 and the voice analysis unit 125 to create a recipe for cooking and register it in the storage unit 140. Further, the recipe for cooking may be input by the user himself / herself through the recipe input unit 131. Each home - made dish (home cooking) that a user makes daily usually has the amounts of ingredients, water, and seasonings as approximate amounts, and currently, the adjustment of the taste depends on the sense of the user (cook). Therefore, it has sometimes been difficult to reproduce home cooking with good reproducibility. However, by formulating the recipes for the dishes actually made by the user in this way, the taste (flavor) of each home - made dish can be easily reproduced. By creating the recipes for home cooking in this way, it is also expected that when the user becomes unable to cook due to aging, illness, etc., a third party can easily reproduce the taste of the home.

[0013] Note that the recipe of the above dish may also be a recipe searched by the user from the recipes distributed or published on the Internet by the recipe search unit 133. Further, it may be a recipe searched using the recipe search unit 133 from the recipe 141 of the dish already registered in the storage unit 140 of the management device 100. For example, the user may input the dish name into a tablet terminal or the like for searching, or may discriminate or specify the dish to be made from the user's conversation. Also, the dish to be made may be determined by selecting the image of the dish stored in the storage unit 140.

[0014] As described above, the acquisition unit 110 includes an image acquisition unit 111 and an audio acquisition unit 112. The image acquisition unit 111 is a camera or the like that captures an image of the user when the user is cooking or eating. Specifically, the image acquisition unit 111 is a camera attached to the ceiling of the kitchen (for example, above the stove) or the dining table, and is, for example, a 360° camera capable of capturing the surroundings of the shooting target (user) from the installation position. The image acquisition unit 111 may be composed of one camera or a plurality of cameras. The image captured by the image acquisition unit 111 is input to the control unit 120.

[0015] The audio acquisition unit 112 is a microphone or the like that records the audio of the user when the user is cooking or eating. Specifically, the audio acquisition unit 112 is a microphone attached to the ceiling of the kitchen or the dining table, etc., and may be installed together with the above image acquisition unit 111, may be installed separately, or may be built into the image acquisition unit 111. Also, the audio acquisition unit 112 may be composed of one microphone or a plurality of microphones. The audio recorded by the audio acquisition unit 112 is input to the control unit 120.

[0016] Note that the management device 100 may further include a communication unit (not shown). The communication unit performs communication between the management device 100 and other devices or servers (clouds) connected to the Internet via wireless communication means such as the Internet. Also, the communication unit may include an antenna for the wireless communication means, may include priority communication means such as electric wires or optical fibers, or may communicate via communication means such as a local network or a bus. Further, the management device 100 may include communication means other than the communication unit.

[0017] As described above, the control unit 120 includes a taste change rate calculation unit 121, a reliability calculation unit 122, a recipe update unit 123, an image analysis unit 124, and a voice analysis unit 125.

[0018] The image analysis unit 124 detects and analyzes the user from the image taken by the image acquisition unit 111. Here, when there are multiple users, a face recognition system or the like may be installed to identify each user. For example, the image analysis unit 124 may analyze the user's evaluation of the dish from the expression and actions of the user during the meal and create an evaluation list of the dish for each user described later. Also, the image analysis unit 124 may detect and analyze the ingredients, seasonings, cooking methods (e.g., boiling, frying, deep - frying, steaming), cooking procedures, specific operations during heating (such as adjusting the heat) used by the user from the image of the user cooking the dish taken by the image acquisition unit 111, and create a recipe of the dish (in real - time). Also, the image analysis may be performed in the cloud. Note that, to facilitate the creation of the recipe of the dish, it is preferable that the user measures the amount of seasonings instead of using an approximate amount when cooking. The cooking device used by the user may be, for example, a microwave oven, an IH cooking heater, or a device with coordinated functions thereof, equipped with a user interface such as a gas stove or a touch - panel display.

[0019] The voice analysis unit 125 detects and analyzes the user's voice from the voice recorded by the voice acquisition unit 112. Here, when there are multiple users, a voice authentication system or the like may be installed to identify the voices of each user. For example, the voice analysis unit 125 may analyze the user's evaluation of the dish from the conversation of the user during the meal and create a list of evaluations of the dish for each user described later. In addition, the voice analysis unit 125 may estimate the ingredients, seasonings, cooking methods (e.g., boiling, frying, deep-frying, steaming), cooking procedures, specific operations during heating (such as operation of adjusting the heat) used by the user for cooking from the voice recorded by the voice acquisition unit 112, and create a recipe for the dish. Also, the voice analysis may be performed in the cloud.

[0020] In addition to the above images and voices, for example, information from an odor sensor installed in the ventilation fan may also be used in creating a recipe for the dish. Also, by placing the food ingredients and seasonings on a tabletop with a built-in optical sensor on the electronic scale and using it, it is also possible to measure the type, timing of use, amount used, etc. of the food ingredients and seasonings.

[0021] The taste change rate calculation unit 121 calculates, as the taste change rate, the degree of updating the amount of seasonings in the recipe of the dish based on the evaluation of the user (evaluator) for a predetermined dish. Here, the above "predetermined dish" means any dish selected by the user from the recipe 141 of the dish stored in the storage unit 140 by various means described above or acquired by search. Also, the evaluation of the user for this predetermined dish may be obtained by analyzing the image or voice acquired from the above-described image acquisition unit 111 and voice acquisition unit 112 by the image analysis unit 124 or voice analysis unit 125. Furthermore, the evaluation may be input by the user himself / herself into the evaluation input unit 132. Based on the evaluation obtained in this way, the taste change rate calculation unit 121 calculates, as the taste change rate, the degree of updating the amount of seasonings in the recipe of the prepared dish.

[0022] Here, Fig. 2 shows an example of the evaluation list and the taste change rate list for the dishes according to Embodiment 1. The evaluation list 400 for the dishes is created for each user. In the evaluation list 400 for the ingredients shown in Fig. 2, the evaluation criteria are: insufficient: A 2- slightly insufficient: A - appropriate: A, slightly excessive: A + excessive: A 2+ which are represented. And for the seven items (bitterness, sweetness, umami, saltiness, sourness, astringency, and fragrance), evaluations are input based on this evaluation criterion. Note that the item content and evaluation criteria can be changed as appropriate and are not limited to these contents. The said evaluation may be obtained by analysis by various analysis units as described above, or may be input by the user himself / herself. For example, when the impression of "a little salty" is obtained from the evaluator by voice, the saltiness is evaluated as A + And when the impression of "not enough sweetness" is obtained from the evaluator by voice, the sweetness is evaluated as A -

[0023] Based on these evaluations, the taste change rate is calculated and the taste change rate list 410 is created. For example, the taste change rate is 1.0 if the evaluation of each item is appropriate, 1.2 if it is slightly insufficient, 1.4 if it is insufficient, 0.8 if it is slightly excessive, and 0.6 if it is excessive. That is, when the saltiness is evaluated as A + the taste change rate of the saltiness is 0.8, and when the sweetness is evaluated as A - the taste change rate of the sweetness is 1.2. The taste change rate of each of these items becomes the degree (index) for updating the amount of seasoning in the recipe of the prepared dish. However, the above numerical values can be changed as appropriate and are not particularly limited.

[0024] ​In addition, the management device 100 can include a reflection unit that reflects each item (bitterness, sweetness, umami, saltiness, sourness, astringency, and fragrance) in the above evaluation in each seasoning. Specifically, for each seasoning used, the strength (e.g., a six-level strength from 0 to 5) for each item per unit quantity (unit mass or unit volume) is recorded in the storage unit 140 as seasoning information. For example, for salt, information such as "bitterness, sweetness, umami, saltiness, sourness, astringency, fragrance" being "0, 0, 0, 5, 0, 0, 0" is recorded in the storage unit 140. And when the taste change rate of each item is calculated by the reflection unit, it is preferable to select a seasoning whose quantity is changed corresponding to an item with a taste change rate other than 1.0. For example, when the user's evaluation result shows that the saltiness is 0.8, the reflection unit selects salt as the seasoning.

[0025] The reliability calculation unit 122 calculates the reliability of the user (evaluator) based on at least one of the user's attributes and the taste change rate. For example, when the user is in the senior layer, there may be taste disorders, etc., and compared with the case where the user is in the young layer, the reliability of the evaluation of the dish may be inferior. Also, it is known that users from eastern Japan tend to prefer stronger seasonings compared to users from western Japan. Therefore, the reliability of each user is calculated according to the user's attributes, such as age group, gender, country of origin, or region of origin. When determining the user's attributes, such as age, the age may be estimated by analyzing the image acquired by the image acquisition unit 111 with the image analysis unit 124. Here, the reliability is represented by a numerical value from 0.1 to 1.0. Also, the criteria for reliability can be set as appropriate. For example, regarding age, less than 70 years old is set to 1.0, and 70 years old or more is set to 0.8. Also, for other attributes, such as gender, country of origin, or place of origin, the criteria for reliability can be set, and the average value of the reliability obtained from all attributes can be set as the reliability based on the user's attributes. Alternatively, the reliability of the user may be set using the taste change rate calculated by the above taste change rate calculation unit 121. Here, the reliability is represented by a numerical value between 0.1 and 1.0. For example, regarding a recipe for a dish that has received good evaluations so far, if the evaluation result suddenly changes, the reliability of that evaluation is considered low. For example, even among the younger generation, there is a possibility of taste disorders due to nasal colds or the like. Therefore, for example, when the calculated taste change rate of the user is between 0.8 and 1.2, the reliability is set to 1.0, and when the taste change rate is other than that, the reliability is set to 0.8. Here, the reliability of each user may be the reliability based on the user's attributes, the reliability based on the taste change rate, or the average reliability of both.

[0026] The recipe update unit 123 updates the amount of seasoning in the recipe of the dish based on the reliability and the taste change rate. Here, for example, if the user is alone and the seasoning picked up by the reflection unit from the evaluation of the dish is "salt", and the recipe of the dish states "salt: 5g", and the above reliability is 0.8 and the taste change rate is 1.4, the amount of seasoning is calculated by the following formula 1. (Formula 1) Amount of seasoning (g) = Amount of seasoning used × Reliability × Taste change rate According to the above formula 1, in this example, the amount of salt is calculated as 5 × 0.8 × 1.4 = 5.6 (g). Then, based on this result, the recipe update unit 123 updates the amount of salt in the recipe of the above dish from 5g to 5.6g.

[0027] On the other hand, when there are multiple users, for each user, the reliability and the taste change rate are calculated for each seasoning. Then, the amount of seasoning is calculated by the weighted average of the reliability and the taste change rate of each user. For example, if the seasoning picked up by the reflection unit is "salt", and the recipe of the dish states "salt: 5g", and the reliability A of user A in their 40s is 1.0 and the taste change rate A is 1.2, and the reliability B of user B in their 70s is 0.8 and the taste change rate B is 1.4, the amount of seasoning is calculated by the following formula 2. (Formula 2) Amount of seasoning (g) = Amount of seasoning used × (Reliability A × Taste change rate A + Reliability B × Taste change rate B) ÷ (Reliability A + Reliability B) According to the above formula 2, in this example, the amount of salt is calculated as 5 × (1.0 × 1.2 + 0.8 × 1.4) ÷ (1.0 + 0.8) = 6.4 (g). Based on this result, the recipe update unit 123 updates the amount of salt in the recipe of the above dish from 5 g to 6.4 g.

[0028] Note that the control unit 120 may each have a control unit (not shown) that controls the operations of the acquisition unit 110 and the operation unit 130.

[0029] As shown in FIG. 1, the operation unit 130 includes a recipe input unit 131, an evaluation input unit 132, and a recipe search unit 133.

[0030] The recipe input unit 131 is a recipe input screen such as a tablet terminal when the user manually inputs a recipe for a dish. The user uses a tablet terminal to input the recipe for the dish into the input screen. Note that the recipe for the dish includes the amount (mass or portion) of each ingredient that makes up the dish. Here, the ingredients may include not only seasonings such as salt, pepper, soy sauce, and sugar, but also food ingredients such as vegetables and meat. Further, the recipe for the dish may further include the names of the above ingredients, the content and order of cooking, the heating temperature, the heating time, and the like. For example, when a recipe for a dish is created by the above-described image and voice acquisition unit and analysis unit, the recipe input unit 131 may not be used.

[0031] The evaluation input unit 132 is an evaluation input screen such as a tablet terminal when the user manually inputs an evaluation of the dish consumed. The user uses a tablet terminal to input the evaluation of the dish into the input screen. The list of evaluations of the dish filled in by the user is, for example, as shown in FIG. 2(a), and is to fill in the name of the evaluator and the evaluation results for each evaluation item (here, bitterness, sweetness, umami, saltiness, sourness, astringency, fragrance) (based on the evaluation criteria). For example, when a list of evaluations of a dish is created by the above-described image and voice acquisition unit and analysis unit, the evaluation input unit 132 may not be used.

[0032] The recipe search unit 133 may be used when the dish to be cooked by the user is not determined, or may also be used when it has already been determined. For example, the recipe search unit 133 accesses a memory that pre-stores recipe information for each dish type via a user interface to obtain the recipe information. The memory may be provided in a server on a communication network (in the cloud), or may be stored in the storage unit 140 in the management device 100. Then, the recipe search unit 133 outputs the acquired information to a tablet terminal or the like used by the user.

[0033] As shown in FIG. 1, the storage unit 140 stores a recipe 141 for a dish, a list 142 of the amounts of seasonings for the evaluator, etc. Here, FIG. 3 shows an example of a part of the recipe for the dish according to the first embodiment. Also, FIG. 4 shows an example of the list of the amounts of seasonings for the evaluator according to the first embodiment.

[0034] As shown in FIG. 3, the recipe 141 for the dish is created for each dish. As described above, the recipe 141 for the dish may include the amount (mass or quantity) of each material (seasonings, food ingredients such as vegetables and meat) that makes up the dish, the name of each material, the content and order of cooking, the heating temperature, the heating time, etc. In the recipe 141 for the dish shown in FIG. 3, among these, the dish name, materials, usage amount (g), and cooking method are described.

[0035] The list 142 of the amounts of seasonings for the evaluator may be created for each user, or may also be created for each unit composed of users who frequently eat together. The unit may be composed of, for example, users who eat meals at an early time (e.g., 18:00) (such as children and grandparents). Also, the unit may be composed of users who eat meals at a late time (e.g., 21:00) (such as users in their 20s to 30s). Also, the unit may be composed of the entire cohabiting family. Thus, the number of units is not particularly limited. FIG. 4 shows the list 142 of the amounts of seasonings created for each user.

[0036] Note that the management device 100 shown in FIG. 1 includes an acquisition unit 110, an operation unit 130, and a storage unit 140, but these components may be provided in separate devices. For example, Embodiment 1 may be a management system including a management device 100 having a control unit 120, an image and audio acquisition device having an image acquisition unit 111 and an audio acquisition unit 112, a terminal device having an operation unit 130, and a server having a storage unit 140.

[0037] Next, with reference to FIG. 5, an example of the management method according to Embodiment 1 will be described. For easy understanding, a specific and simple example will be given. In the following example, it is assumed that user A in their 40s and user B in their 70s form a unit, and each user eats the same dish and evaluates it using a tablet terminal. Also, it is assumed that the dishes consumed by users A and B are cooked according to 141 recipes of dishes registered in the storage unit 140. As described above, the creation of a new dish recipe and its storage in the storage unit 140 can be performed by the acquisition unit 110 (image acquisition unit 111 and audio acquisition unit 112), the operation unit 130 (recipe input unit 131), and the control unit 120 (image analysis unit 124 and audio analysis unit 125). Also, as described above, the operation unit 130 (recipe search unit 133) can be used to search for dish recipes.

[0038] First, the user inputs an evaluation of a predetermined dish (step S101). Alternatively, the evaluation may be obtained by the image analysis unit 124 or the audio analysis unit 125 analyzing the image or audio acquired from the acquisition unit 110. The evaluation of the dish is performed for each user, and each is entered into the dish evaluation list 400 as shown in FIG. 2(a) displayed on the evaluation input screen (evaluation input unit 132) of the tablet terminal. Here, it is assumed that user A enters only A for sweetness and A for other items. Also, it is assumed that user B enters only A for sweetness and A for other items. - and enters A for other items. 2- and enters A for other items.

[0039] Subsequently, the taste change rate calculation unit 121 determines whether the above evaluation is a favorable evaluation (step S102). Here, when the taste change rate calculation unit 121 determines in step S102 that the dish consumed by the user is evaluated as favorable (step S102; Yes), since there is no need to update the amount of seasoning in the recipe of the dish in particular, this process ends. Note that a favorable evaluation refers to a case where all are evaluated as A in the evaluation list 400 of the above dish. Therefore, in this example, since both user A and user B have given evaluations other than A regarding sweetness, it is determined that an unfavorable evaluation has been given. When the taste change rate calculation unit 121 determines in step S102 that the dish consumed by the user is evaluated as unfavorable (step S102; No), more specifically, when it is determined that the taste of the dish is salty, sweet, etc. (when each item has an evaluation other than A), the process proceeds to the process of step S103.

[0040] In step S103, the taste change rate calculation unit 121 calculates, as the taste change rate, the degree of updating the amount of seasoning in the recipe of the dish based on the user's evaluation of the dish. The correspondence relationship between the evaluation result by the user and the taste change rate can be set as appropriate. Here, the evaluation: A 2- 、A - 、A, A + 、A 2+ corresponds to the taste change rate: 1.4, 1.2, 1.0, 0.8, 0.6, respectively. From the perspective of calculating the amount of seasoning, it is preferable to set the taste change rate as follows. That is, the taste change rate is preferably 1.0 (when the amount of seasoning does not need to be changed). And when the amount of seasoning is small (when the taste is light), the taste change rate is set to a value larger than 1.0. Also, when the amount of seasoning is large (when the taste is strong), the taste change rate is set to a value smaller than 1.0. In this example, regarding the taste change rate of sweetness, it is 1.2 for user A and 1.4 for user B.

[0041] Subsequently, the reliability calculation unit 122 calculates the reliability of the user based on at least one of the user's attributes and the taste change rate (step S104). In this example, only the age is regarded as the attribute. As described above, for example, when the reliability based on age is defined as 1.0 for those under 70 years old and 0.8 for those 70 years old or older, the reliability based on the attribute of user A is 1.0, and the reliability based on the attribute of user B is 0.8. Also, as described above, for example, when the reliability is defined as 1.0 when the taste change rate is 0.8 to 1.2, and 0.8 when the taste change rate is less than 0.8 or more than 1.2, the reliability based on the taste change rate of user A is 1.0, and the reliability based on the taste change rate of user B is 0.8. Here, in this example, the reliability of the user is calculated based on both the attribute and the taste change rate, that is, it is the average value of the reliability based on the attribute and the reliability based on the taste change rate. As a result, the reliability of user A is 1.0, and the reliability of user B is 0.8.

[0042] Next, the recipe update unit 123 updates the amount of seasoning in the recipe of the dish based on the reliability and the taste change rate (step S105). Here, in the dish in this example, only sugar is used as the sweetener, and its usage amount is assumed to be 10 g. In this case, the amount of the seasoning (sugar) calculated based on the reliability and the taste change rate of users A and B is calculated as follows according to the above formula 2 (re-listed below). (Formula 2) Amount of seasoning (g) = Amount of seasoning used × (Reliability of A × Taste change rate of A + Reliability of B × Taste change rate of B) ÷ (Reliability of A + Reliability of B) That is, it becomes 10 × (1.0 × 1.2 + 0.8 × 1.4) ÷ (1.0 + 0.8) = 12.9 (g). The recipe update unit 123 updates the amount of sugar in the recipe of the dish from 10 g to 12.9 g and ends this process. The updated amount of seasoning is recorded in the storage unit 140 as the seasoning amount list 142 of the evaluator for each dish.

[0043] Here, for example, if there is only one user, user A instead of multiple users, it is calculated as follows according to the above formula 1 (re-listed below). (Formula 1) Amount of seasoning (g) = Amount of seasoning used × Reliability × Taste change rate That is, it becomes 10 × 1.0 × 1.2 = 12 (g), and the recipe update unit 123 updates the amount of sugar in the recipe for the dish from 10 g to 12 g and ends this process. The updated amount of seasoning is recorded in the storage unit 140 as the seasoning amount list 142 of the evaluator for each dish. In the seasoning amount list 142 of the evaluator shown in FIG. 4, the amount of seasoning for each user is described for each dish, but the amount of seasoning for each unit composed of a plurality of users may also be described.

[0044] According to the management device 100 and the management method according to Embodiment 1 described above, by cooking using the updated recipe, it is possible to easily prepare a seasoned dish (for example, home cooking) that suits the user's taste. In addition, by preparing the dish using the same recipe, it is possible to easily reproduce a seasoned dish that suits the user's taste.

[0045] <Embodiment 2> Hereinafter, this embodiment will be described with reference to the drawings. FIG. 6 shows an example of a management device 200 according to the second embodiment. The management device 200 includes a taste change rate calculation unit 221, a taste change rate adjustment unit 222, and a recipe update unit 223 included in the control unit 220. In addition to the control unit 220, the management device 200 can include an acquisition unit 210, an operation unit 230, and a storage unit 240. As shown in FIG. 6, the acquisition unit 210 includes an image acquisition unit 211 and an audio acquisition unit 212. The control unit 220 further includes an image analysis unit 224, an audio analysis unit 225, and a voltage adjustment unit 226. The operation unit 230 includes a recipe input unit 231, an evaluation input unit 232, and a recipe search unit 233. The storage unit 240 stores the recipe 241 of the dish and the seasoning amount list 242 of the evaluator. The acquisition unit 210, the control unit 220, the operation unit 230, and the storage unit 240 are configured by the same hardware as in the first embodiment.

[0046] The management device 200 according to Embodiment 2 is a management device capable of updating the amount of seasonings in the recipe of a registered dish based on the evaluation of the evaluator for the dish. Similar to Embodiment 1, the management device 200 according to Embodiment 2 can also easily produce and reproduce the taste (flavor) of dishes unique to each family (home-cooked dishes). However, in this Embodiment 2, if the user's preference is directly reflected in the recipe of the dish, it may damage the user's health. Therefore, it is different from the above Embodiment 1 in that the taste change rate is adjusted so that the taste change rate is below a predetermined threshold based on the user's attributes. In this Embodiment 2, an example will be given and explained where a user (evaluator) prepares a dish according to the recipe of the dish and evaluates the dish. In this embodiment, the user may be one person or a plurality of people. In addition, in this Embodiment 2, regarding the configurations overlapping with those in the above-described Embodiment 1, specifically, the acquisition unit 210 (image acquisition unit 211 and voice acquisition unit 212), the operation unit 230 (recipe input unit 231, evaluation input unit 232, and recipe search unit 233), and the control unit 220 (image analysis unit 224 and voice analysis unit 225), the description may be omitted. Also, similar to the management device 100, the management device 200 according to Embodiment 2 may include a communication unit (not shown).

[0047] Here, the recipe of the registered dish may be, similar to Embodiment 1, the recipe of a dish that the user has made before, or may be input by the user himself / herself from the recipe input unit 231. Note that the above recipe of the dish may also be a recipe searched by the user from the recipes distributed or published on the Internet by the recipe search unit 233. It may also be a recipe searched using the recipe search unit 233 from the recipe 241 of the dish already registered in the storage unit 240 of the management device.

[0048] As described above, the control unit 220 includes a taste change rate calculation unit 221, a taste change rate adjustment unit 222, a recipe update unit 223, an image analysis unit 224, a voice analysis unit 225, and a voltage adjustment unit 226. Since the image analysis unit 224 and the voice analysis unit 225 are the same as those in Embodiment 1, the description thereof will be omitted.

[0049] The taste change rate calculation unit 221 calculates, as the taste change rate, the degree of updating the amount of seasoning in the recipe of the dish based on the evaluation of the user (evaluator) for a predetermined dish. Here, the above-mentioned "predetermined dish" means any dish selected by the user from the recipe 241 of the dish stored in the storage unit 240 by various means described above or acquired by search. Also, the evaluation of the user for this predetermined dish may be obtained by analyzing the image or voice acquired by the image acquisition unit 211 and the voice acquisition unit 212 by the image analysis unit 224 or the voice analysis unit 225. Furthermore, the evaluation may be input by the user himself / herself to the evaluation input unit 232. Based on the evaluation obtained in this way, the taste change rate calculation unit 221 calculates, as the taste change rate, the degree of updating the amount of seasoning in the recipe of the prepared dish. The evaluation list and the taste change rate list of the dish according to the second embodiment can use the lists shown in FIGS. 2(a) and (b) in the same manner as in the first embodiment.

[0050] Note that the management device 200 can similarly include a reflection unit that reflects each item (bitterness, sweetness, umami, saltiness, sourness, astringency, and fragrance) in the above evaluation on each seasoning. When there are multiple users, for each user, the taste change rate is calculated by the taste change rate calculation unit 221 for each seasoning.

[0051] The taste change rate adjustment unit 222 adjusts the taste change rate to be equal to or lower than a predetermined threshold value based on the attributes of the user. The attributes of the user can be set as appropriate. In the second embodiment, since attention is paid to the health of the user, for example, the age group and gender can be adopted as the attributes of the user. In addition, the threshold value of the taste change rate based on the attributes of the user can be set as appropriate. For example, the threshold value for those under 40 years old is set to 1.5, the threshold value for those 40 years old or older and under 70 years old is set to 1.3, and the threshold value for those 70 years old or older is set to 1.1. In addition, the threshold value based on the attributes may be set according to a plurality of attributes. For example, the threshold value of the taste change rate based on the attributes can be set to 1.1 when the user is 70 years old or older and male. Furthermore, the threshold value of the taste change rate may be set for each item described in the evaluation list. In the following description, an explanation will be given focusing on the age as the attribute of the user, but it is not particularly limited. Here, for example, consider a case where a 70-year-old user evaluates the evaluation item: saltiness as "quite light (A 2- )", and the taste change rate calculation unit 221 calculates the taste change rate of saltiness to be 1.4. In this case, according to the above criteria, the threshold value of the taste change rate for those 70 years old or older is 1.1. Therefore, since the taste change rate of 1.4 for saltiness by the 70-year-old user exceeds the threshold value of 1.1, the taste change rate adjustment unit 222 adjusts the taste change rate of saltiness for the user to be equal to or lower than the threshold value, that is, 1.1 or lower. Note that since the taste change rate adjustment unit 222 adjusts the taste change rate to be equal to or lower than a predetermined threshold value, in this example, it may be adjusted to 1.0 or 0.9. In this way, from the perspective of enjoying delicious food, the taste change rate may be set to the predetermined threshold value itself, or from the perspective of health, the taste change rate may be set to be smaller than the predetermined threshold value, and it can be set as appropriate according to the purpose. Here, consider a case where the taste change rate after adjustment of saltiness is set to 1.1. The taste change rate adjustment unit 222 may set the threshold value set from the perspective of health to be smaller than the threshold value set from the perspective of enjoying delicious food.

[0052] The recipe update unit 223 updates the amount of seasoning in the recipe of the dish based on the adjusted taste change rate. In this example, for saltiness, when only salt is used, the recipe of the dish states "Salt: 5 g". When the adjusted taste change rate is 1.1 as described above, the amount of seasoning is calculated by the following formula 3. (Formula 3) Amount of seasoning (g) = Amount of seasoning used × Adjusted taste change rate According to the above formula 3, in this example, the amount of salt is calculated as 5 × 1.1 = 5.5 (g). Then, based on this result, the recipe update unit 223 updates the amount of salt in the recipe of the above dish from 5 g to 5.5 g.

[0053] On the other hand, when there are multiple users and the units are composed of these users, for example, it can be done as follows. For each user, after the taste change rate is calculated by the taste change rate calculation unit 221, a predetermined threshold based on the attributes of each user is calculated. Then, among the thresholds of all users, the threshold with the smallest numerical value may be set as the "predetermined threshold based on the attributes of the user", and the taste change rate may be adjusted to be below this threshold. In this way, from the perspective of health, it is preferable to adjust the taste change rate according to the user with the smallest threshold. However, from the perspective of enjoying the dish, the average value of the thresholds of the attributes of all users may be used as the "predetermined threshold based on the attributes of the user". For example, when the saltiness taste change rate calculated by the taste change rate calculation unit 221 of user A in their 40s is 1.2 and the threshold based on the attribute is 1.3, and the saltiness taste change rate calculated by the taste change rate calculation unit 221 of user B in their 70s is 1.4 and the threshold based on the attribute is 1.1, it is as follows. That is, from the perspective of health, since the smallest value among the taste change rate thresholds based on the attributes of all users is used as the "predetermined threshold based on the attributes of the user", the threshold of 1.1 by user B is adopted. And when the recipe of the dish states "Salt: 5 g", according to the above formula 3, the amount of seasoning (salt) is calculated as 5.5 g. Then, based on this result, the recipe update unit 223 updates the amount of salt in the recipe of the above dish from 5 g to 5.5 g. In addition, when all the taste change rates calculated by the taste change rate calculation unit 221 for each user are equal to or lower than the threshold value of the taste change rates of all users, for example, the average value of the taste change rates of all users is used as the adjusted taste change rate. Also, when a part of the taste change rates calculated by the taste change rate calculation unit 221 for each user is equal to or lower than the smallest threshold value, for example, the average value of the taste change rates of all users is calculated. Then, when the average value is equal to or lower than the smallest threshold value, the average value is adopted as the adjusted taste change rate, and when the average value exceeds the smallest threshold value, from the perspective of health, the smallest threshold value is adopted as the adjusted taste change rate. However, from the perspective of enjoying the dish, etc., other values may be used as the adjusted taste change rate, and it can be appropriately set according to the purpose. In addition, even if there are multiple users and they do not form a unit, the above-described processing is performed for each user.

[0054] The voltage adjustment unit 226 adjusts the voltage of the tableware that can change the intensity of the user's taste by energization. Here, tableware refers to containers and utensils used for meals, including containers filled with food, chopsticks, forks, spoons, etc. In addition, even if it is not a container or utensil used for meals, an instrument having electrical conductivity that touches the tongue is also included as tableware. More specifically, the voltage adjustment unit 226 can adjust the voltage of the tableware used by the user when the user ingests a predetermined dish (using the updated amount of seasoning) based on the difference between the taste change rate calculated by the taste change rate calculation unit 221 and the taste change rate adjusted by the taste change rate adjustment unit 222. Also, the voltage adjustment unit 226 can calculate the difference between the amount of seasoning included in the predetermined dish measured when the user ingests the predetermined dish and the amount of seasoning based on the taste change rate calculated by the taste change rate calculation unit 221, and adjust the voltage of the tableware used by the user based on the difference. In this way, when each user makes an evaluation or consumes the same dish again after the evaluation, the voltage adjustment unit 226 adjusts the voltage of the tableware, so that each user can experience the same taste as the amount of seasoning that seems to be optimal. Here, for example, consider the case where the amount of seasoning (e.g., salt) calculated based on the taste change rate calculated by the taste change rate calculation unit 221 based on the user's evaluation is 6 g. For example, if the amount of seasoning before update is 5 g and the taste change rate calculated by the taste change rate calculation unit 221 based on the user's evaluation is 1.2, the optimal amount of seasoning calculated from these values is simply the product of the two (the amount of seasoning before update × the taste change rate before adjustment = 5 × 1.2), which is 6 g. And when the amount of seasoning updated by the recipe update unit 223 or the amount of seasoning in the dish consumed by the user is 5.2 g, based on the difference: 6 - 5.2 = 0.8 g, the voltage of the tableware used by the user can be adjusted to supplement the insufficient amount of seasoning. The larger the difference, the larger the voltage value applied to the tableware. Also, when there are multiple users, the difference between the optimal amount of seasoning calculated based on the taste change rate calculated by the taste change rate calculation unit 221 for each user, that is, the product of the amount of seasoning before update and the taste change rate before adjustment for each user, and the amount of seasoning updated by the recipe update unit 223 is calculated, and the voltage corresponding thereto is applied to the tableware of each user for adjustment.

[0055] Note that the control unit 220 may each have a control unit (not shown) that controls the operations of the acquisition unit 210 and the operation unit 230.

[0056] As shown in FIG. 6, the operation unit 230 includes a recipe input unit 231, an evaluation input unit 232, and a recipe search unit 233. Since it is the same as that in the first embodiment, the description thereof is omitted.

[0057] As shown in FIG. 6, the storage unit 240 stores a recipe 241 of a dish, a list 242 of the amount of seasoning of the evaluator, and the like. Here, as an example of a part of the recipe of the dish according to the second embodiment, FIG. 3 can be cited as in the first embodiment. Therefore, the description of the recipe 241 of the dish is omitted. Further, FIG. 7 shows an example of the list 242 of the amount of seasonings of the evaluator according to the second embodiment.

[0058] The list 242 of the amount of seasonings of the evaluator may be created for each user as in the first embodiment, or may be created for each unit composed of users who often have meals together. FIG. 7 shows the list 242 of the amount of seasonings created for each user. In the second embodiment, the storage unit 240 can also store the amount of seasonings based on the taste change rate calculated by the user's taste change rate calculation unit 221 for a predetermined dish. As described above, the amount of the seasonings is calculated as the product of the amount of the seasonings before update for each user and the taste change rate (before adjustment), and is stored in the storage unit 240. In the list 242 of the amount of seasonings of the evaluator shown in FIG. 7, for each seasoning of each evaluator, the taste change rate before adjustment by the taste change rate adjustment unit 222 and the taste change rate after adjustment are described. Further, the amount of seasonings (g) before update, the amount of seasonings (g) after update, and the optimal amount of seasonings (g) are described. This optimal amount of seasonings is the amount of seasonings calculated as the product of the amount of seasonings before update for each user described above and the taste change rate (before adjustment), and means the amount of seasonings that each user feels is the most preferable and delicious.

[0059] Note that the management device 200 shown in FIG. 6 has a configuration including the acquisition unit 210, the operation unit 230, and the storage unit 240, but these configurations may be provided in another device. For example, the second embodiment may be a management system including a management device 200 including a control unit 220, an image and voice acquisition device including an image acquisition unit 211 and a voice acquisition unit 212, a terminal device including an operation unit 230, and a server including a storage unit 240.

[0060] Next, with reference to FIG. 8, an example of the management method according to Embodiment 2 will be described. For ease of understanding, a specific and simple example will be given for explanation. In the following example, it is assumed that a user A in his / her forties ate a dish and evaluated it using a tablet terminal. Also, it is assumed that the dish consumed by user A was cooked according to 241 recipes of dishes registered in the storage unit 240. Creation of a recipe for a new dish and storage in the storage unit 240 can be performed by the acquisition unit 210 (image acquisition unit 211 and voice acquisition unit 212), the operation unit 230 (recipe input unit 231), and the control unit 220 (image analysis unit 224 and voice analysis unit 225) as described above. Also, for searching for a recipe of a dish, the operation unit 230 (recipe search unit 233) can be used as described above.

[0061] First, the user inputs an evaluation of a predetermined dish (step S201). Alternatively, the evaluation may be obtained by the image analysis unit 224 or the voice analysis unit 225 analyzing the image or voice acquired from the acquisition unit 210. The evaluation of the dish is entered in the dish evaluation list 400 as shown in FIG. 2(a) displayed on the evaluation input screen (evaluation input unit 232) of the tablet terminal. Here, it is assumed that user A entered only A for sourness and A for the other items. 2+ and entered A for the other items.

[0062] Subsequently, the taste change rate calculation unit 221 determines whether the above evaluation is a favorable evaluation (step S202). Here, in step S202, when the taste change rate calculation unit 221 determines that the dish consumed by the user is evaluated favorably (step S202; Yes), since there is no need to update the amount of seasonings in the recipe of the dish in particular, this process ends. Note that a favorable evaluation refers to an evaluation in which all are A evaluations in the above dish evaluation list 400 as described above. Therefore, in this example, since user A gave a non-A evaluation regarding sourness, it is determined that an unfavorable evaluation was given. When the taste change rate calculation unit 221 determines in step S202 that the dish consumed by the user is evaluated as unfavorable (step S202; No), more specifically, when it is determined that the taste of the dish is salty, sweet, sour, etc. (when the evaluation for each item is other than A), the process proceeds to the process of step S203.

[0063] In step S203, the taste change rate calculation unit 221 calculates, as the taste change rate, the degree of updating the amount of seasoning in the recipe of the dish based on the user's evaluation of the dish. The correspondence between the evaluation result by the user and the taste change rate can be set as appropriate. Here, the evaluation: A 2- 、A - 、A, A + 、A 2+ corresponds to taste change rates: 1.4, 1.2, 1.0, 0.8, 0.6 respectively. From the perspective of calculating the amount of seasoning, it is preferable to set the taste change rate as follows. That is, the taste change rate is preferably 1.0 (when there is no need to change the amount of seasoning). And when the amount of seasoning is small (when the taste is light), the taste change rate is set to a value larger than 1.0. Also, when the amount of seasoning is large (when the taste is strong), the taste change rate is set to a value smaller than 1.0. In this example, for the taste change rate of sourness, it is 0.6 for user A.

[0064] Subsequently, the taste change rate calculation unit 221 determines whether the taste change rate is less than or equal to a predetermined threshold based on the user's attributes (step S204). In this example, only age is regarded as the attribute. As described above, for example, assuming that the threshold of the taste change rate by age is 1.5 for those under 40 years old, 1.3 for those between 40 and less than 70 years old, and 1.1 for those 70 years old and above, the threshold of the taste change rate according to the attributes of user A is 1.3. Therefore, the calculated taste change rate of sourness, 0.6, by the taste change rate calculation unit 221 of user A in this example is less than or equal to the above threshold of 1.3. Thus, when the taste change rate calculated by the user's taste change rate calculation unit 221 is less than or equal to the threshold of the taste change rate by attributes (step S204; Yes), the process proceeds to the process of step S206. On the other hand, when the taste change rate calculated by the taste change rate calculation unit 221 exceeds the threshold value of the taste change rate according to the attribute (step S204; No), the process proceeds to the process of step S205.

[0065] In step S205, the taste change rate adjustment unit 222 adjusts the taste change rate to be equal to or less than a predetermined threshold value based on the user's attribute. For example, when the taste change rate calculated by the user's taste change rate calculation unit 221 is 1.4 and the threshold value of the taste change rate according to the user's attribute is 1.3, the taste change rate is adjusted to be 1.3 or less. For example, the adjusted taste change rate can be set to the threshold value itself, that is, 1.3.

[0066] Next, the recipe update unit 223 updates the amount of seasoning in the recipe of the dish based on the adjusted taste change rate (step S206). Here, in the dish in this example, only vinegar is used as the sour taste and its usage amount is 3 g. In this case, the amount of seasoning (vinegar) calculated by the adjusted taste change rate of 0.6 for user A is calculated as follows according to the above formula 3 (reposted below). (Formula 3) Amount of seasoning (g) = Amount of used seasoning × Adjusted taste change rate That is, it becomes 3 × 0.6 = 1.8 (g), and the recipe update unit 223 updates the amount of vinegar in the recipe of the dish from 3 g to 1.8 g. The updated amount of seasoning is recorded in the storage unit 240 as the seasoning amount list 242 of the evaluator for each dish. As described above, the seasoning amount list 242 of the evaluator may describe the amount of seasoning before update, the amount of seasoning after update, the taste change rate before adjustment, the taste change rate after adjustment, and the optimal amount of seasoning represented by the product of the taste change rate before adjustment and the amount of seasoning before update (during cooking). That is, the storage unit 240 can store all these contents.

[0067] Subsequently, in the management method according to the second embodiment, tableware that can change the intensity of the user's taste by energization can be used. Then, based on the difference between the taste change rate calculated by the taste change rate calculation unit 221 and the taste change rate adjusted by the taste change rate adjustment unit 222, the voltage adjustment unit 226 can adjust the voltage of the tableware used by the user when the evaluator ingests a predetermined dish (using the updated amount of seasoning) (step S207). Note that the voltage adjustment unit 226 may adjust the voltage of the tableware based on the difference between the product of the taste change rate calculated by the taste change rate calculation unit 221 and the amount of seasoning used (optimal amount of seasoning) and the updated amount of seasoning. Also, this is applied when cooking the same dish again using the updated recipe for the dish. On the other hand, for the dish during the meal, the voltage adjustment unit 226 measures or estimates the amount of seasoning, calculates the difference from the amount of seasoning (optimal amount of seasoning) based on the taste change rate calculated by the taste change rate calculation unit 221, and adjusts the voltage of the tableware used by the evaluator based on the difference. Note that this optimal amount of seasoning may be a value calculated based on the user's evaluation of a previous similar dish or a value calculated based on the user's evaluation of the current dish being eaten. Also, when there are multiple users, the difference may be calculated for each user, and different voltages may be applied to the tableware of each user. Here, the tableware is provided with a taste sensor, and the voltage adjustment unit 226 may estimate the amount of seasoning contained in the dish during the meal based on the output of the taste sensor. Also, the image analysis unit 224 may analyze the amount of the dish prepared from the recipe and the amount of the dish contained in the tableware from the image acquired by the image acquisition unit 211. Then, the voltage adjustment unit 226 may estimate the amount of seasoning contained in the dish during the meal from the amount of the dish prepared from the recipe and the amount of the dish contained in the tableware. When adjusting the voltage, the voltage adjustment unit 226 may adjust the value of the voltage, the time for applying the voltage, or the waveform of the voltage, or may adjust the range of the tableware to which the voltage is applied, or may adjust the current or power.

[0068] According to the management device 200 and the management method according to Embodiment 2 described above, it is possible to easily prepare a seasoned dish (for example, a home-cooked dish) that suits the user's taste. Further, by preparing the dish using the same recipe, it is possible to easily reproduce a seasoned dish that suits the user's taste. Furthermore, it is possible to set a recipe that takes into account the user's health. Also, by using tableware with adjustable voltage and changing the voltage applied to the tableware appropriately according to the above-described difference, it is possible to consider the user's health and, furthermore, to easily prepare and reproduce a dish that is felt to be delicious for each user.

[0069] <Embodiment 3> Hereinafter, this embodiment will be described with reference to the drawings. FIG. 9 shows an example of a management device 300 according to Embodiment 3 of the present invention. The management device 300 includes a taste change rate calculation unit 321, a reliability calculation unit 322, a taste change rate adjustment unit 323, and a recipe update unit 324, which are included in the control unit 320. In addition to the control unit 320, the management device 300 can include an acquisition unit 310, an operation unit 330, and a storage unit 340. As shown in FIG. 9, the acquisition unit 310 includes an image acquisition unit 311 and an audio acquisition unit 312. The control unit 320 further includes an image analysis unit 325, an audio analysis unit 326, and a voltage adjustment unit 327. The operation unit 330 includes a recipe input unit 331, an evaluation input unit 332, and a recipe search unit 333. The storage unit 340 stores a recipe 341 for a dish and a list 342 of the amounts of seasonings used by evaluators. The acquisition unit 310, the control unit 320, the operation unit 330, and the storage unit 340 are configured by the same hardware as in Embodiment 1.

[0070] The management device 300 according to Embodiment 3 is a management device capable of updating the amount of seasonings in the registered recipe of a dish based on the evaluation of the evaluator for the dish. Similar to Embodiments 1 and 2, the management device 300 according to Embodiment 3 can also easily produce and reproduce the taste (flavor) of dishes unique to each household (home cooking). Also, in this Embodiment 3, similar to Embodiment 2, if the user's preference is directly reflected in the recipe of the dish, it may damage the user's health. Therefore, the taste change rate is adjusted so that it is below a predetermined threshold based on the user's attributes. Furthermore, in this Embodiment 3, since the amount of seasonings calculated using the reliability and the adjusted taste change rate is adopted, more consideration is given to health aspects than in Embodiments 1 and 2, and reliable dishes can be easily produced and reproduced.

[0071] In this Embodiment 3, an example will be described where a user (evaluator) prepares a dish according to the recipe of the dish and evaluates the dish. In this embodiment, the user may be one person or multiple people. In addition, in this Embodiment 3, regarding the configurations overlapping with those of the above-described Embodiments 1 and 2, specifically, the acquisition unit 310 (image acquisition unit 311 and voice acquisition unit 312), the operation unit 330 (recipe input unit 331, evaluation input unit 332, and recipe search unit 333), and the control unit 320 (image analysis unit 325 and voice analysis unit 326), the description may be omitted. Also, the management device 300 according to this Embodiment 3 may also be provided with a communication unit (not shown) similar to the management device 100 and the like.

[0072] Here, the registered recipe of the dish may be, similar to Embodiments 1 and 2, a recipe of a dish that the user has made before, or may be input by the user himself / herself from the recipe input unit 331. Note that the above recipe of the dish may also be a recipe searched by the user from the recipes distributed or published on the Internet using the recipe search unit 333. It may also be a recipe searched using the recipe search unit 333 from the recipe 341 of the dish already registered in the storage unit 340 of the management device.

[0073] As described above, the control unit 320 includes a taste change rate calculation unit 321, a reliability calculation unit 322, a taste change rate adjustment unit 323, a recipe update unit 324, an image analysis unit 325, a voice analysis unit 326, and a voltage adjustment unit 327. Since the image analysis unit 325 and the voice analysis unit 326 are the same as those in the first and second embodiments, the description thereof will be omitted.

[0074] The taste change rate calculation unit 321 calculates, as the taste change rate, the degree of updating the amount of seasoning in the recipe of the dish based on the evaluation of the user (evaluator) for a predetermined dish. Here, the above-mentioned "predetermined dish" means any dish selected by the user from the recipe 341 of the dish stored in the storage unit 340 by various means described above or acquired by search. In addition, the user's evaluation of this predetermined dish may be obtained by analyzing the image or voice acquired by the image acquisition unit 311 and the voice acquisition unit 312 by the image analysis unit 325 or the voice analysis unit 326. Furthermore, the evaluation may be input by the user himself / herself to the evaluation input unit 332. Based on the evaluation obtained in this way, the taste change rate calculation unit 321 calculates, as the taste change rate, the degree of updating the amount of seasoning in the recipe of the prepared dish. The evaluation list and the taste change rate list of the dish according to the third embodiment can use the lists shown in FIGS. 2(a) and (b) in the same manner as in the first and second embodiments.

[0075] Note that the management device 300 can similarly include a reflection unit that reflects each item (bitterness, sweetness, umami, saltiness, sourness, astringency, and fragrance) in the above evaluation in each seasoning. When there are a plurality of users, for each user, the taste change rate calculation unit 321 calculates the taste change rate for each seasoning.

[0076] The reliability calculation unit 322 calculates the reliability of the user based on at least one of the attributes of the user (evaluator) and the taste change rate. Since the method for calculating the reliability of the user is the same as that described in the first embodiment, the description thereof will be omitted.

[0077] The taste change rate adjustment unit 323 adjusts the taste change rate to be equal to or lower than a predetermined threshold value based on the attributes of the user. Since the method for adjusting the taste change rate in the taste change rate adjustment unit 323 is as described in Embodiment 2, the description thereof is omitted.

[0078] The recipe update unit 324 updates the amount of seasoning in the recipe of the dish based on the above-described reliability and the taste change rate adjusted by the taste change rate adjustment unit. Note that, except for using the adjusted taste change rate instead of the taste change rate calculated by the taste change rate calculation unit 321, the amount of seasoning after the update can be calculated in the same manner as in Embodiment 1, and thus the description thereof is omitted here.

[0079] The voltage adjustment unit 327 adjusts the voltage of the tableware that can change the intensity of the user's sense of taste by energization. Since the voltage adjustment of the tableware by the voltage adjustment unit 327 is as described in Embodiment 2, the description thereof is omitted.

[0080] Note that the control unit 320 may each include a control unit (not shown) that controls the operations of the acquisition unit 310 and the operation unit 330.

[0081] As shown in FIG. 9, the operation unit 330 includes a recipe input unit 331, an evaluation input unit 332, and a recipe search unit 333. Since it is the same as in Embodiments 1 and 2, the description thereof is omitted.

[0082] As shown in FIG. 9, the storage unit 340 stores a recipe 341 of a dish, a list 342 of the amounts of seasonings of evaluators, and the like. The recipe 341 of the dish is the same as in Embodiment 1, and an example thereof can be given in FIG. 3, and thus the description thereof is omitted. Also, regarding the list 342 of the amounts of seasonings of evaluators, an example thereof can be given in FIG. 7 in the same manner as in Embodiment 2, and thus the description thereof is omitted.

[0083] Note that the management device 300 shown in FIG. 9 has a configuration including an acquisition unit 310, an operation unit 330, and a storage unit 340, but these configurations may be provided in other devices. For example, Embodiment 3 may be a management system including a management device 300 having a control unit 320, an image and audio acquisition device having an image acquisition unit 311 and an audio acquisition unit 312, a terminal device having an operation unit 330, and a server having a storage unit 340.

[0084] Next, an example of the management method according to Embodiment 3 will be described with reference to FIG. 10. For easy understanding, a specific and simple example will be given for explanation. In the following example, it is assumed that user C in their 60s eats a dish and evaluates it using a tablet terminal. Also, it is assumed that the dish eaten by user C is cooked according to 341 recipes of dishes registered in the storage unit 340. Creation of a new recipe for a dish and storage in the storage unit 340 can be performed by the acquisition unit 310 (image acquisition unit 311 and audio acquisition unit 312), the operation unit 330 (recipe input unit 331), and the control unit 320 (image analysis unit 325 and audio analysis unit 326) as described above. Also, for searching for a recipe of a dish, the operation unit 330 (recipe search unit 333) can be used as described above.

[0085] First, the user inputs an evaluation for a predetermined dish (step S301). Alternatively, the evaluation may be obtained by the image analysis unit 325 or the audio analysis unit 326 analyzing the image or audio acquired from the acquisition unit 310. The evaluation for the dish is entered in the dish evaluation list 400 as shown in FIG. 2(a) displayed on the evaluation input screen (evaluation input unit 332) of the tablet terminal. Here, it is assumed that user C enters only A for saltiness and A for other items. 2― and enters A for other items.

[0086] Subsequently, the taste change rate calculation unit 321 determines whether the above evaluation is a favorable evaluation (step S302). Here, when the taste change rate calculation unit 321 determines in step S302 that the dish consumed by the user is evaluated as favorable (step S302; Yes), since there is no need to update the amount of seasoning in the recipe of the dish in particular, this process ends. Note that, as described above, a favorable evaluation refers to a case where all are rated A in the evaluation list 400 of the above dish. Therefore, in this example, since user C has given a non-A evaluation regarding saltiness, it is determined that an unfavorable evaluation has been made. When the taste change rate calculation unit 321 determines in step S302 that the dish consumed by the user is evaluated as unfavorable (step S302; No), more specifically, when it is determined that the taste of the dish is salty, sweet, sour, etc. (when each item has a non-A evaluation), the process proceeds to the process of step S303.

[0087] In step S303, the taste change rate calculation unit 321 calculates, as the taste change rate, the degree of updating the amount of seasoning in the recipe of the dish based on the user's evaluation of the dish. The correspondence between the evaluation result by the user and the taste change rate can be set as appropriate. Here, the evaluation: A 2- , A - , A, A + , A 2+ corresponds to the taste change rates: 1.4, 1.2, 1.0, 0.8, 0.6, respectively. From the perspective of calculating the amount of seasoning, it is preferable to set the taste change rate as follows. That is, the taste change rate is preferably 1.0 (when the amount of seasoning does not need to be changed). And when the amount of seasoning is small (when the taste is light), the taste change rate is set to a value greater than 1.0. Also, when the amount of seasoning is large (when the taste is strong), the taste change rate is set to a value less than 1.0. In this example, regarding the taste change rate of saltiness, for user C, it is 1.4.

[0088] Subsequently, the taste change rate calculation unit 321 determines whether the taste change rate is less than or equal to a predetermined threshold based on the attributes of the user (step S304). In this example, only age is considered as an attribute. As described above, for example, assuming that the threshold of the taste change rate according to age is 1.5 for those under 40 years old, 1.3 for those between 40 and less than 70 years old, and 1.1 for those 70 years old and above, the threshold of the taste change rate according to the attributes of user C is 1.3. Therefore, the taste change rate of sourness calculated by the taste change rate calculation unit 321 of user C in this example, which is 1.4, exceeds the above threshold of 1.3. Thus, when the taste change rate calculated by the taste change rate calculation unit 321 of the user exceeds the threshold of the taste change rate according to the attributes (step S304; No), the process proceeds to the process of step S305. On the other hand, when the taste change rate calculated by the taste change rate calculation unit 321 is less than or equal to the threshold of the taste change rate according to the attributes (step S304; Yes), the process proceeds to the process of step S306.

[0089] In step S305, the taste change rate adjustment unit 323 adjusts the taste change rate to be less than or equal to a predetermined threshold based on the attributes of the user. As in this example, for example, when the taste change rate calculated by the taste change rate calculation unit 321 of the user is 1.4 and the threshold of the taste change rate according to the attributes of the user is 1.3, the taste change rate is adjusted to be 1.3 or less. For example, the adjusted taste change rate can be set to the threshold itself, that is, 1.3.

[0090] Subsequently, the reliability calculation unit 322 calculates the reliability of the user based on at least one of the attributes of the user and the taste change rate (calculated by the taste change rate calculation unit 321 before adjustment) (step S306). In this example, only age is considered as an attribute. As described above, for example, assuming that the reliability according to age is defined as 1.0 for those under 70 years old and 0.8 for those 70 years old and above, the reliability according to the attributes of user C is 1.0. Also, as described above, for example, assuming that the reliability for a taste change rate of 0.8 to 1.2 is 1.0 and the reliability for a taste change rate less than 0.8 or greater than 1.2 is 0.8, the reliability according to the taste change rate of user C is 0.8. Here, in this example, the reliability of the user is calculated based on both the attributes and the taste change rate, that is, it is the average value of the reliability based on the attributes and the reliability based on the taste change rate. Therefore, the reliability calculation unit 322 calculates 0.9, which is the average value of 1.0, the reliability based on the attributes, and 0.8, the reliability based on the taste change rate, as the reliability of user C.

[0091] Next, the recipe update unit 324 updates the amount of the seasoning in the recipe of the dish based on the reliability and the taste change rate adjusted by the taste change rate adjustment unit 323 (step S307). Here, in the dish in this example, only salt is used as the saltiness, and it is assumed that the usage amount is 5 g. In this case, the amount of the seasoning (salt) calculated from the reliability 0.9 of user C and the adjusted taste change rate 1.3 is calculated as follows according to the following formula 4. (Formula 4) Amount of seasoning (g) = Amount of used seasoning × Reliability × Adjusted taste change rate That is, it becomes 5 × 0.9 × 1.3 = 5.85 (g), and the recipe update unit 324 updates the amount of vinegar in the recipe of the dish from 5 g to 5.85 g. The updated amount of the seasoning is recorded in the storage unit 340 as the seasoning amount list 342 of the evaluator for each dish. As described above, the seasoning amount list 342 of the evaluator may describe the amount of the seasoning before the update, the amount of the seasoning after the update, the taste change rate before the adjustment, the taste change rate after the adjustment, and the optimal amount of the seasoning represented by the product of the taste change rate before the adjustment and the amount of the seasoning before the update (during the dish). That is, the storage unit 340 can store all of these contents.

[0092] Subsequently, in the management method according to the third embodiment, tableware that can change the intensity of the user's taste by energization can be used. Then, based on the difference between the taste change rate calculated by the taste change rate calculation unit 321 and the taste change rate adjusted by the taste change rate adjustment unit 323, the voltage adjustment unit 327 can adjust the voltage of the tableware used by the user when the evaluator ingests a predetermined dish (using the updated amount of seasoning) (step S308). In this case, the reliability may also be taken into account. That is, based on the difference between the product of the taste change rate calculated by the taste change rate calculation unit 321, the taste change rate adjusted by the taste change rate adjustment unit 323, and the reliability, the voltage adjustment unit 327 may adjust the voltage of the tableware used by the user when the evaluator ingests a predetermined dish using the updated amount of seasoning. Further, in other words, based on the difference between the product of the taste change rate calculated by the taste change rate calculation unit 321 and the amount of seasoning used (optimal amount of seasoning) and the updated amount of seasoning, the voltage adjustment unit 327 may adjust the voltage of the tableware. Note that this is applied when cooking the same dish again using the updated recipe. On the other hand, for the dish during the meal, the voltage adjustment unit 327 may measure or estimate the amount of seasoning, calculate the difference from the amount of seasoning (optimal amount of seasoning) based on the taste change rate calculated by the taste change rate calculation unit 321, and adjust the voltage of the tableware used by the evaluator based on the difference. Note that this optimal amount of seasoning may be a value calculated based on the user's evaluation of a similar dish previously, or a value calculated based on the user's evaluation of the dish currently being eaten. Also, when there are multiple users, the difference may be calculated for each user, and different voltages may be applied to the tableware of each user. Here, the tableware is provided with a taste sensor, and the voltage adjustment unit 327 may estimate the amount of seasoning contained in the dish during the meal based on the output of the taste sensor. Further, the image analysis unit 325 may analyze the amount of the dish prepared from the recipe and the amount of the dish contained in the tableware from the image acquired by the image acquisition unit 311. Then, the voltage adjustment unit 327 may estimate the amount of seasoning contained in the dish during the meal from the amount of the dish prepared from the recipe and the amount of the dish contained in the tableware. When adjusting the voltage, the voltage adjustment unit 327 may adjust the value of the voltage, the time for applying the voltage, the waveform of the voltage, the range of tableware to which the voltage is applied, or may adjust the current or power.

[0093] According to the management device 300 and the management method according to Embodiment 3 described above, next time, it is possible to easily prepare a seasoned dish (for example, home cooking) that suits the user's taste. Also, by preparing the dish using the same recipe, it is possible to easily reproduce a seasoned dish that suits the user's taste. Furthermore, a recipe that takes into account the user's health can be adopted. Also, in Embodiment 3, since the amount of seasoning calculated using the reliability and the adjusted taste change rate is adopted, it is possible to further consider the health aspect compared to Embodiments 1 and 2, and to easily prepare and reproduce a reliable dish. Furthermore, by using tableware with adjustable voltage and appropriately changing the voltage applied to the tableware according to the above-described difference, it is possible to consider the health aspect and further easily prepare and reproduce a dish that is felt to be delicious for each user.

[0094] In the above-described embodiments, the present disclosure has been described as a hardware configuration, but the present disclosure is not limited thereto. The present disclosure can also be realized by causing a CPU to execute a computer program for the processing procedures described in the flowcharts of FIGS. 5, 8, and 10.

[0095] In addition, the above-described program can be stored using various types of non-transitory computer readable media and supplied to a computer. The non-transitory computer readable media include various types of tangible storage media. Examples of non-transitory computer readable media include magnetic recording media (e.g., flexible disks, magnetic tapes, hard disk drives), magneto-optical recording media (e.g., magneto-optical disks), CD-ROM (Read Only Memory), CD-R, CD-R / W, semiconductor memories (e.g., mask ROM, PROM (Programmable ROM), EPROM (Erasable PROM), flash ROM, RAM). Also, the program may be supplied to the computer by various types of transitory computer readable media. Examples of transitory computer readable media include electrical signals, optical signals, and electromagnetic waves. The transitory computer readable media can supply the program to the computer via wired communication paths such as electric wires and optical fibers, or wireless communication paths.

[0096] Note that the present disclosure is not limited to the above-described embodiments and can be appropriately modified without departing from the gist. Also, the present disclosure may be implemented by appropriately combining embodiments and examples thereof.

[0097] Some or all of the above embodiments can be described as follows, but are not limited thereto. (Appendix 1) A management device capable of updating the amount of seasonings in a registered recipe for a dish based on the evaluation of an evaluator for the dish, A taste change rate calculation unit that calculates, as a taste change rate, the degree of updating the amount of seasonings in the recipe for the dish based on the evaluation of the evaluator for a predetermined dish, A reliability calculation unit that calculates the reliability of the evaluator based on at least one of the attributes of the evaluator and the taste change rate A management device comprising (Appendix 2) A management device capable of updating the amount of seasonings in a registered recipe for a dish based on the evaluation of an evaluator for the dish, A taste change rate calculation unit that calculates, as a taste change rate, the degree of updating the amount of seasonings in the recipe for the dish based on the evaluation of an evaluator for a predetermined dish, A taste change rate adjustment unit that adjusts the taste change rate to be equal to or less than a predetermined threshold based on the attributes of the evaluator, A management device comprising (Appendix 3) A management device capable of updating the amount of seasonings in a registered recipe for a dish based on the evaluation of an evaluator for the dish, A taste change rate calculation unit that calculates, as a taste change rate, the degree of updating the amount of seasonings in the recipe for the dish based on the evaluation of an evaluator for a predetermined dish, A reliability calculation unit that calculates the reliability of the evaluator based on at least one of the attributes of the evaluator and the taste change rate, A recipe update unit that updates the amount of seasonings in the recipe for the dish based on the reliability and the taste change rate, A management device comprising (Appendix 4) A management device capable of updating the amount of seasonings in a registered recipe for a dish based on the evaluation of an evaluator for the dish, A taste change rate calculation unit that calculates, as a taste change rate, the degree of updating the amount of seasonings in the recipe for the dish based on the evaluation of an evaluator for a predetermined dish, A taste change rate adjustment unit that adjusts the taste change rate to be equal to or less than a predetermined threshold based on the attributes of the evaluator, A recipe update unit that updates the amount of seasonings in the recipe for the dish based on the adjusted taste change rate, A management device comprising (Appendix 5) Further comprising a taste change rate adjustment unit that adjusts the taste change rate to be equal to or less than a predetermined threshold based on the attributes of the evaluator, The recipe update unit updates the amount of seasoning in the recipe of the dish based on the reliability and the rate of taste change adjusted by the rate-of-taste-change adjustment unit. The management device according to Supplementary Note 3. (Supplementary Note 6) Further comprising a voltage adjustment unit that adjusts the voltage of tableware capable of changing the intensity of the user's taste by energization. Based on the difference between the rate of taste change calculated by the rate-of-taste-change calculation unit and the rate of taste change adjusted by the rate-of-taste-change adjustment unit, the voltage adjustment unit adjusts the voltage of the tableware used by the evaluator when the evaluator consumes a predetermined dish. The management device according to Supplementary Note 2, 4, or 5. (Supplementary Note 7) Further comprising a voltage adjustment unit that adjusts the voltage of tableware capable of changing the intensity of the user's taste by energization. Based on the difference between the amount of seasoning contained in a predetermined dish and the amount of seasoning based on the rate of taste change calculated by the rate-of-taste-change calculation unit, the voltage adjustment unit adjusts the voltage of the tableware used by the evaluator when the evaluator consumes a predetermined dish. The management device according to any one of Supplementary Notes 1 to 5. (Supplementary Note 8) Further comprising a recipe input unit for inputting a recipe of a dish. The registered recipe of the dish is the recipe input by the recipe input unit. The management device according to any one of Supplementary Notes 1 to 7. (Supplementary Note 9) An image acquisition unit that acquires an image when the evaluator prepares the dish, An audio acquisition unit that acquires audio when the evaluator prepares the dish, An image analysis unit that detects and analyzes the image, An audio analysis unit that detects and analyzes the audio, Further comprising The recipe of the predetermined dish is created based on the image and audio. The management device according to any one of Supplementary Notes 1 to 8. (Supplementary Note 10) The image acquisition unit can acquire an image when the evaluator consumes the dish, The voice acquisition unit can acquire an image when the evaluator consumes the dish, The evaluation of the evaluator for the predetermined dish is performed based on the image and voice, The management device according to Supplementary Note 9. (Supplementary Note 11) A management system capable of updating the amount of seasoning in the recipe of the dish registered in the server based on the evaluation of the evaluator for the dish, A server in which a recipe for a dish is registered, A terminal device for inputting an evaluation of the dish, A taste change rate calculation unit that calculates the degree of updating the amount of seasoning in the recipe of the dish as a taste change rate based on the evaluation of the evaluator for the predetermined dish, A reliability calculation unit that calculates the reliability of the evaluator based on at least one of the attributes of the evaluator and the taste change rate, A management system comprising: (Supplementary Note 12) A management system capable of updating the amount of seasoning in the recipe of the dish registered in the server based on the evaluation of the evaluator for the dish, A server in which a recipe for a dish is registered, A terminal device for inputting an evaluation of the dish, A taste change rate calculation unit that calculates the degree of updating the amount of seasoning in the recipe of the dish as a taste change rate based on the evaluation of the evaluator for the predetermined dish, A taste change rate adjustment unit that adjusts the taste change rate to be equal to or less than a predetermined threshold based on the attributes of the evaluator, A management system comprising: (Supplementary Note 13) A management system capable of updating the amount of seasoning in the recipe of the dish registered in the server based on the evaluation of the evaluator for the dish, A server in which a recipe for a dish is registered, A terminal device for inputting an evaluation of the dish, A taste change rate calculation unit that calculates, as a taste change rate, the degree of updating the amount of seasoning in the recipe of the dish based on the evaluation of the evaluator for a predetermined dish; A reliability calculation unit that calculates the reliability of the evaluator based on at least one of the attributes of the evaluator and the taste change rate; A recipe update unit that updates the amount of seasoning in the recipe of the dish based on the reliability and the taste change rate; A management system comprising the above. (Appendix 14) A management system capable of updating the amount of seasoning in the recipe of a dish registered in a server based on the evaluation of an evaluator for the dish, A server in which the recipe of the dish is registered; A terminal device for inputting an evaluation of the dish; A taste change rate calculation unit that calculates, as a taste change rate, the degree of updating the amount of seasoning in the recipe of the dish based on the evaluation of an evaluator for a predetermined dish; A taste change rate adjustment unit that adjusts the taste change rate to be equal to or lower than a predetermined threshold based on the attributes of the evaluator; A recipe update unit that updates the amount of seasoning in the recipe of the dish based on the adjusted taste change rate; A management system comprising the above. (Appendix 15) Further comprising a taste change rate adjustment unit that adjusts the taste change rate to be equal to or lower than a predetermined threshold based on the attributes of the evaluator, The recipe update unit updates the amount of seasoning in the recipe of the dish based on the reliability and the taste change rate adjusted by the taste change rate adjustment unit. The management system according to Appendix 13. (Appendix 16) Further comprising a voltage adjustment unit that adjusts the voltage of tableware capable of changing the intensity of the user's taste by energization, The voltage adjustment unit adjusts the voltage of the tableware used by the evaluator when consuming a predetermined dish based on the difference between the taste change rate calculated by the taste change rate calculation unit and the taste change rate adjusted by the taste change rate adjustment unit. The management system described in Supplementary Note 12, 14, or 15. (Supplementary Note 17) Further comprising a voltage adjustment unit that adjusts the voltage of tableware capable of changing the intensity of the user's taste by energization, Based on the difference between the amount of seasoning in a predetermined dish and the amount of seasoning based on the taste change rate calculated by the taste change rate calculation unit, when the evaluator ingests the predetermined dish, the voltage of the tableware used by the evaluator is adjusted. The management system described in any one of Supplementary Notes 11 to 15. (Supplementary Note 18) A management method capable of updating the amount of seasoning in the recipe of the dish registered in the server based on the evaluation of the evaluator for the dish, Based on the evaluation of the evaluator for a predetermined dish, calculate the degree of updating the amount of seasoning in the recipe of the dish as the taste change rate, Calculate the reliability of the evaluator based on at least one of the attributes of the evaluator and the taste change rate. (Supplementary Note 19) A management method capable of updating the amount of seasoning in the recipe of the dish registered in the server based on the evaluation of the evaluator for the dish, Based on the evaluation of the evaluator for a predetermined dish, calculate the degree of updating the amount of seasoning in the recipe of the dish as the taste change rate, Adjust the taste change rate to be below a predetermined threshold based on the attributes of the evaluator. (Supplementary Note 20) A management method capable of updating the amount of seasoning in the recipe of the dish registered in the server based on the evaluation of the evaluator for the dish, Based on the evaluation of the evaluator for a predetermined dish, calculate the degree of updating the amount of seasoning in the recipe of the dish as the taste change rate, Calculate the reliability of the evaluator based on at least one of the attributes of the evaluator and the taste change rate, Update the amount of seasoning in the recipe of the dish based on the reliability and the taste change rate. (Supplementary Note 21) A management method that can update the amount of seasonings in a recipe of a dish registered in a server based on the evaluation of an evaluator for the dish, Based on the evaluation of an evaluator for a predetermined dish, calculate the degree of change in the amount of seasonings in the recipe of the dish as a taste change rate, Adjust the taste change rate to be below a predetermined threshold based on the attributes of the evaluator, A management method for updating the amount of seasonings in the recipe of the dish based on the adjusted taste change rate. (Appendix 22) Further having a step of adjusting the taste change rate to be below a predetermined threshold based on the attributes of the evaluator, In the step of updating the amount of seasonings in the recipe of the dish, update the amount of seasonings in the recipe of the dish based on the reliability and the adjusted taste change rate, The management method described in Appendix 20. (Appendix 23) Further having a step of adjusting the voltage of a tableware that can change the intensity of the user's taste by energization, In the step of adjusting the voltage, based on the difference between the taste change rate calculated based on the evaluation of the evaluator and the adjusted taste change rate, adjust the voltage of the tableware used by the evaluator when the evaluator ingests a predetermined dish, The management method described in Appendix 19, 21 or 22. (Appendix 24) Further having a step of adjusting the voltage of a tableware that can change the intensity of the user's taste by energization, In the step of adjusting the voltage, based on the difference between the amount of seasonings contained in a predetermined dish and the amount of seasonings based on the taste change rate calculated based on the evaluation of the evaluator, adjust the voltage of the tableware used by the evaluator when the evaluator ingests a predetermined dish, The management method described in any one of Appendices 18 to 22.

Explanation of Signs

[0098] 100, 200, 300 Management device 110, 210, 310 Acquisition unit 111, 211, 311 Image Acquisition Unit 112, 212, 312 Audio Acquisition Unit 120, 220, 320 Control Unit 121, 221, 321 Taste Change Rate Calculation Unit 122, 322 Reliability Calculation Unit 123, 223, 324 Recipe Update Unit 124, 224, 325 Image Analysis Unit 125, 225, 326 Audio Analysis Unit 130, 230, 330 Operation Unit 131, 231, 331 Recipe Input Unit 132, 232, 332 Evaluation Input Unit 133, 233, 333 Recipe Search Unit 140, 240, 340 Memory Unit 141, 241, 341 Recipe of Dishes 142, 242, 342 List of Seasoning Quantities of Evaluators 222, 323 Taste Change Rate Adjustment Unit 226, 327 Voltage Adjustment Unit 400 Evaluation List of Dishes 410 Taste Change Rate List

Claims

1. A management device capable of updating the amount of seasonings in a registered recipe for a dish based on the evaluation of an evaluator for the dish, comprising: A taste change rate calculation unit that calculates, as a taste change rate, the degree of updating the amount of seasonings in the recipe for the dish based on the evaluation of the evaluator for a predetermined dish; A reliability calculation unit that calculates the reliability of the evaluator based on at least one of the attributes of the evaluator and the taste change rate; A recipe update unit that updates the amount of seasonings in the recipe for the dish based on the reliability and the taste change rate; A management device comprising the above.

2. A management device capable of updating the amount of seasonings in a registered recipe for a dish based on the evaluation of an evaluator for the dish, comprising: A taste change rate calculation unit that calculates, as a taste change rate, the degree of updating the amount of seasonings in the recipe for the dish based on the evaluation of the evaluator for a predetermined dish; A taste change rate adjustment unit that adjusts the taste change rate to be equal to or less than a predetermined threshold based on the attributes of the evaluator; A recipe update unit that updates the amount of seasonings in the recipe for the dish based on the adjusted taste change rate; A management device comprising the above.

3. Further comprising a taste change rate adjustment unit that adjusts the taste change rate to be equal to or less than a predetermined threshold based on the attributes of the evaluator, wherein the recipe update unit updates the amount of seasonings in the recipe for the dish based on the reliability and the taste change rate adjusted by the taste change rate adjustment unit. The management device according to Claim 1.

4. Further comprising a voltage adjustment unit that adjusts the voltage of a tableware capable of changing the intensity of the user's taste by energization, wherein the voltage adjustment unit adjusts the voltage of the tableware used by the evaluator when the evaluator ingests a predetermined dish based on the difference between the taste change rate calculated by the taste change rate calculation unit and the taste change rate adjusted by the taste change rate adjustment unit. The management device according to Claim 2 or 3.

5. Further comprising a voltage adjustment unit that adjusts the voltage of a tableware capable of changing the intensity of the user's taste by energization, wherein the voltage adjustment unit adjusts the voltage of the tableware used by the evaluator when the evaluator ingests a predetermined dish based on the difference between the amount of seasonings contained in the predetermined dish and the amount of seasonings based on the taste change rate calculated by the taste change rate calculation unit. The management device according to any one of Claims 1 to 3.

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