Seasoning material presentation method, seasoning material presentation system, seasoning material presentation device, seasoning material presentation program, and recording medium with the program recorded

Abstract

To provide a seasoning material presentation method for enabling a user to easily grasp materials of a desired seasoning.SOLUTION: A presentation system S includes a first user information recognition part 100 for recognizing first user information, a characteristic value recognition part 102 for recognizing a plurality of kinds of characteristic values of a user's desired seasoning, a required material recognition part 103 for recognizing a plurality of required materials for allowing a mixed seasoning to satisfy the plurality of kinds of characteristic values, a weighting processing part 107 for weighting each of the plurality of kinds of characteristic values on the basis of first user information, a priority recognition part 108 for recognizing the priority of each of the plurality of required materials on the basis of each of the weighted plurality of kinds of characteristic values, and a required material presentation part 110 for presenting the plurality of required materials on the basis of the priority.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a seasoning ingredient presentation method, a seasoning ingredient presentation system, a seasoning ingredient presentation device, a seasoning ingredient presentation program, and a recording medium on which the program is recorded, for presenting seasoning ingredients to a user. [Background technology]

[0002] Conventionally, a system has been proposed that processes ingredients selected by a user and provides them to the user (see, for example, Patent Document 1). In the system described in Patent Document 1, the user can select multiple ingredients to be used as ingredients for the soup stock via their own terminal, and can also give instructions on the processing, blending, etc. of the ingredients. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 7156744 Summary of the Invention [Problem to be solved by the invention]

[0004] Incidentally, the characteristics of seasonings, such as taste, spiciness, spicyness, aroma, and color, which are ingredients made by mixing powders such as dashi, spices, and confectionery supplies, and additives intended to add flavor, etc., may be the same based on some standard, but the characteristics of the seasoning may be satisfactory or unsatisfactory depending on the user.

[0005] This is because these properties change in a complex way depending on various factors related to the ingredients (e.g., type of ingredient, amount, place of origin, harvest time, etc.). Also, even if the properties are the same, there are a wide variety of ingredients that can achieve those properties (e.g., ingredients related to spiciness include capsaicin, piperine, allyl isothiocyanate, and sanshool). Furthermore, even if two seasonings have the exact same properties, users may evaluate them differently depending on their eating experience, preferences, etc.

[0006] Therefore, in order for the user to select seasoning ingredients with properties that will satisfy them, the user or someone who fully understands the user's preferences needs to have sufficient knowledge about seasonings and, further, needs to be able to select ingredients while actually looking at them, as in the system of Patent Document 1.

[0007] However, it is difficult for ordinary users to have sufficient knowledge about seasonings, and it is also difficult for users to make others fully understand their preferences. Furthermore, in recent years, there has been a demand for selecting ingredients via the Internet, etc., without actually seeing them.

[0008] Therefore, there was a problem in that it was difficult to determine the ingredients of a seasoning that has characteristics that satisfy the user (i.e., the seasoning that the user desires) for reasons both on the user's side and on the system's side.

[0009] The present invention has been made in consideration of the above points, and aims to provide a seasoning ingredient presentation method, a seasoning ingredient presentation system, a seasoning ingredient presentation device, a seasoning ingredient presentation program, and a recording medium on which the program is recorded, which allow a user to easily grasp the ingredients of a desired seasoning. [Means for solving the problem]

[0010] The seasoning ingredient presentation method of the present invention comprises: A seasoning ingredient presentation method for presenting seasoning ingredients to a user, comprising: a step in which a first user information recognition unit recognizes first user information, which is information about the user, based on an input from the user; a characteristic value recognition unit recognizing, based on the input from the user, a plurality of characteristic values ​​of the seasonings desired by the user; a step in which a necessary ingredient recognition unit recognizes, based on the plurality of types of characteristic values, a plurality of necessary ingredients for the blended seasoning to satisfy the plurality of types of characteristic values; a weighting processing unit weighting each of the plurality of types of characteristic values ​​based on the first user information; a step of a priority recognition unit recognizing a priority of each of the plurality of necessary materials based on each of the plurality of weighted characteristic values; The method is characterized by further comprising a step in which a necessary material presenting unit presents a plurality of the necessary materials to the user based on the priority order.

[0011] In this way, the seasoning ingredient presentation method of the present invention recognizes multiple types of characteristic values ​​(e.g., taste, spiciness, spicyness, aroma, or color) of a seasoning desired by a user, and then recognizes multiple ingredients necessary to satisfy those multiple types of characteristic values. Then, this method does not simply present the multiple necessary ingredients, but presents them in order of priority based on characteristic values ​​weighted based on user information (i.e., characteristic values ​​that the user considers important).

[0012] In other words, with this method, ingredients that are more likely to reflect the characteristics that the user considers important are presented with higher priority, so that a seasoning prepared using the ingredients presented in this way is more likely to not only have the characteristics desired by the user, but also have sufficiently high levels of the characteristics that the user considers important.

[0013] Therefore, according to the seasoning ingredient presentation method of the present invention, ingredients that are likely to become seasonings with sufficiently high characteristic values ​​that the user considers important are presented preferentially, so the user can easily grasp the ingredients for the seasoning that they actually want.

[0014] In addition, in the seasoning ingredient presentation method of the present invention, a step in which a second user information recognition unit recognizes second user information, which is user information of a second user having an attribute that is the same as or similar to an attribute of the user; It is preferable that the weighting processing unit performs the weighting for each of the plurality of types of characteristic values ​​based on the second user information or based on the first user information and the second user information.

[0015] Users do not necessarily have an accurate understanding of their own preferences. Therefore, by referencing information from other users who have the same or similar attributes as the user (for example, preferences based on eating experience, biometric information such as age, sex, and body shape, as well as place of origin), the presented materials will include items that the user himself did not know but that are suitable for him.

[0016] In addition, in the seasoning ingredient presentation method of the present invention, a reason recognition unit recognizing a reason for the weighting based on the first user information; It is preferable that the necessary material presentation unit presents the user with a plurality of the necessary materials based on the priority order, and also presents the reason for the high or low priority order of each of the plurality of necessary materials.

[0017] This configuration can increase the user's sense of satisfaction when selecting a material. Furthermore, by requiring the user to go through the steps of looking at the reasons for the material before making a selection, the user's desires, which could not be recognized from the user information, can be more easily reflected in the material selection by the user himself.

[0018] The seasoning ingredient presentation method of the present invention further comprises: A seasoning ingredient presentation method for presenting seasoning ingredients to a user, comprising: a dish recognition unit recognizing a dish in which the user uses the seasoning; a characteristic value recognition unit recognizing, based on the input from the user, a plurality of characteristic values ​​of the seasonings desired by the user; a step in which a necessary ingredient recognition unit recognizes, based on the plurality of types of characteristic values, a plurality of necessary ingredients for the blended seasoning to satisfy the plurality of types of characteristic values; a weighting processing unit weighting each of the plurality of types of characteristic values ​​based on the cuisine; a step of a priority recognition unit recognizing a priority of each of the plurality of necessary materials based on each of the plurality of weighted characteristic values; The method is characterized by further comprising a step in which a necessary material presenting unit presents a plurality of the necessary materials to the user based on the priority order.

[0019] In this way, the seasoning ingredient presentation method of the present invention recognizes multiple types of characteristic values ​​(e.g., taste, spiciness, spicyness, aroma, or color level) of a seasoning desired by a user, and then recognizes multiple ingredients necessary to satisfy those multiple types of characteristic values. Then, this method does not simply present the multiple necessary ingredients, but presents them in order of priority based on characteristic values ​​weighted based on the dish in which the seasoning is used (i.e., characteristic values ​​that should be emphasized in the dish).

[0020] That is, with this method, ingredients that are more likely to reflect the characteristics that are important in the dish that the seasoning is used in are presented preferentially, so that a seasoning prepared using the ingredients presented in this way is not only likely to have the characteristics desired by the user, but also to have sufficiently high characteristics that are important in the dish that the seasoning is used in.

[0021] Therefore, according to the seasoning ingredient presentation method of the present invention, ingredients that are likely to become seasonings with sufficiently high characteristic values ​​that are important in cooking are presented preferentially, so that the user can easily understand seasoning ingredients that go well with the dish.

[0022] In addition, in the seasoning ingredient presentation method of the present invention, a step of a selected material recognition unit recognizing a selected material that is a necessary material selected by the user from the plurality of necessary materials presented based on an input from the user; It is preferable that the method further comprises a step in which the blend instruction unit instructs a blend management terminal that manages the blending of the seasonings to blend the seasonings using the selected ingredients.

[0023] This configuration eliminates the need for separate work, such as using another system, to prepare seasonings using ordered ingredients, thereby improving user convenience.

[0024] In addition, in the seasoning ingredient presentation method of the present invention, when the method is configured to also instruct mixing of seasonings, a mixing method presenting unit presenting to the user a plurality of candidate mixing methods that are applicable to the selected ingredients; a blending method recognition unit recognizing a selected blending method, which is a blending method selected by the user from the plurality of candidate blending methods, based on the input of the user; It is preferable that the blending instruction unit instructs the blending management terminal to blend the seasoning using the selected ingredients and the selected blending method.

[0025] Even if the ingredients of a seasoning are the same, the characteristic values ​​may differ depending on the blending method (for example, the degree of grinding, method, etc.). Therefore, by presenting the user with multiple blending methods applicable to the selected ingredients and allowing them to select a blending method, the user can easily select a blending method suitable for the seasoning they desire, even if they do not have sufficient knowledge.

[0026] In addition, in the seasoning ingredient presentation method of the present invention, when the method is configured to also instruct mixing of seasonings, a step of a candidate dosage form presenting unit presenting to the user a plurality of candidate dosage forms that are dosage forms that can be applied to the seasoning prepared with the selected ingredients; a step in which a selected dosage form recognition unit recognizes a selected dosage form that is a dosage form selected by the user from the plurality of candidate dosage forms based on the user's input; It is preferable that the blending instruction unit instructs the blending management terminal to blend the seasoning using the selected ingredients so that the formulation after blending becomes the selected formulation.

[0027] The appropriate dosage form for a seasoning varies depending on how it is used (for example, whether it is used during cooking or as an additional use after cooking, etc.). Therefore, by presenting the user with multiple dosage forms applicable to the seasoning and allowing them to select a dosage form, the user can easily select a dosage form that is appropriate for their desired method of using the seasoning, even if they do not have sufficient knowledge.

[0028] In addition, in the seasoning ingredient presentation method of the present invention, when the method is configured to also instruct mixing of seasonings, a step in which a label information recognition unit recognizes label information that is information about the selected material; It is preferable that the packaging instruction unit includes a step of instructing a packaging management terminal that manages the packaging work of the seasoning to package the seasoning mixed using the selected ingredients in a specified package and to affix to the specified package a display showing label information regarding the selected ingredients used in the seasoning.

[0029] When seasonings are ordered individually using the method of the present invention (especially when many types of seasonings are ordered at the same time), the user may not be able to distinguish between the seasonings after receiving them. Therefore, by packaging the mixed seasonings in a package and attaching a label indicating information about the packaged seasonings, it is possible to prevent the user from being unable to distinguish between the seasonings.

[0030] In addition, in the seasoning ingredient presentation method of the present invention, when the method is configured to also instruct mixing of seasonings, a packaging form recognition unit recognizing a packaging form including at least one of the number of predetermined packages in which the seasoning is packaged and the amount of the seasoning packaged in each predetermined package based on the input from the user; It is preferable that the packaging instruction unit includes a step of instructing a packaging management terminal that manages the packaging work of the seasoning to package the blended seasoning in the specified packaging body based on the packaging mode.

[0031] When a seasoning is sealed in a package, the longer the time passes after the package is opened, the more likely the flavor of the seasoning will deteriorate. On the other hand, when seasonings are ordered individually using a method such as that of the present invention, there is a problem in that it is difficult to prepare a package (e.g., a container) suitable for preserving the seasoning after opening for each seasoning, due to cost and other factors.

[0032] Therefore, by packaging seasonings in this manner based on the number or quantity of packaging desired by the user, it becomes easier for the user to use up the seasoning each time, thereby preventing the seasoning from deteriorating due to storage after the package has been opened.

[0033] In addition, in the seasoning ingredient presentation method of the present invention, when the method is configured to also instruct mixing of seasonings, a packaging method recognition unit recognizing a packaging method for the seasoning using the selected ingredients based on the selected ingredients; It is preferable that the packaging instruction unit includes a step of instructing a packaging management terminal that manages the packaging work of the seasoning to package the blended seasoning in a specified package based on the packaging method.

[0034] The packaging method suitable for preserving seasonings varies depending on the type of ingredients (for example, whether it is better to vacuum pack or seal in a specific gas, etc.) Therefore, if the system selects and indicates an appropriate packaging method based on the selected ingredients in this way, deterioration of the flavor and other properties of the seasonings due to storage can be automatically suppressed even if the user does not have special knowledge.

[0035] In addition, in the seasoning ingredient presentation method of the present invention, when the method is configured to also instruct mixing of seasonings, a delivery method recognition unit recognizing a delivery method to be applied to the seasoning using the selected ingredients based on the selected ingredients; It is preferable that the delivery instruction unit further includes a step of instructing the delivery method to a delivery management terminal that manages the delivery of the seasoning to the user.

[0036] The delivery method suitable for preserving seasonings (for example, the temperature and humidity during delivery) varies depending on the type of ingredients. Therefore, if the system selects and indicates an appropriate delivery method based on the selected ingredients in this way, deterioration of the flavor and other properties of the seasonings during delivery can be automatically suppressed, even if the user does not have special knowledge.

[0037] In addition, the seasoning ingredient presentation system of the present invention includes: A seasoning ingredient presentation system that presents seasoning ingredients to a user, The device is characterized in that it is configured to execute the above-mentioned seasoning ingredient presentation method.

[0038] In addition, the seasoning ingredient presentation device of the present invention is A seasoning ingredient presentation device that presents seasoning ingredients to a user, The device is characterized in that it is configured to execute the above-mentioned seasoning ingredient presentation method.

[0039] In addition, the seasoning ingredient suggestion program of the present invention includes: A seasoning ingredient presentation program that causes a computer to execute a seasoning ingredient presentation method for presenting seasoning ingredients to a user, The present invention is characterized in that the computer is caused to execute the above-mentioned seasoning ingredient presentation method.

[0040] The recording medium of the present invention is The seasoning ingredient suggestion program is recorded, and the seasoning ingredient suggestion program is readable by the computer. [Brief explanation of the drawings]

[0041] [Figure 1] FIG. 1 is an explanatory diagram showing a schematic configuration of a presentation system according to an embodiment. [Figure 2] FIG. 2 is a block diagram showing the configuration of a processing unit of the presentation system of FIG. 1. [Figure 3] 1. FIG. 4 is an image diagram showing an example of a screen displayed on a user terminal when the presentation system of FIG. 1 recognizes user information. [Figure 4] 1 is an image diagram showing an example of a screen displayed on a user terminal when the presentation system of FIG. 1 recognizes a dish that uses a seasoning. [Figure 5] 1. FIG. 2 is an image diagram showing an example of a screen displayed on a user terminal when the presentation system of FIG. 1 recognizes the characteristic values ​​of a desired seasoning. [Figure 6] 1. FIG. 3 is an image diagram showing an example of a screen displayed on a user terminal when the presentation system of FIG. 1 presents ingredients for a seasoning. [Figure 7] FIG. 2 is an image diagram showing an example of a screen displayed on a user terminal when the presentation system of FIG. 1 recognizes the compounding method, dosage form, packaging mode, and delivery conditions. [Figure 8] 4 is a flowchart showing a process executed by the presentation system of FIG. 1 when presenting ingredients of a seasoning. [Figure 9] 4 is a flowchart showing the process executed by the presentation system of FIG. 1 when giving instructions for blending seasonings. [Figure 10] 4 is a flowchart showing the process executed by the presentation system of FIG. 1 when giving instructions for packaging a seasoning. [Figure 11] 10 is a flowchart showing a process executed by the presentation system of FIG. 1 when issuing an instruction to deliver a seasoning. DETAILED DESCRIPTION OF THE INVENTION

[0042] A seasoning ingredient presentation system (hereinafter referred to as "presentation system S") according to an embodiment and a cooking information presentation method executed using the same will be described below with reference to the drawings.

[0043] Here, "seasoning" refers to a substance that imparts multiple types of characteristic values ​​to food, and includes not only powdered but also block and liquid types.

[0044] These seasonings include so-called spices (pepper, chili pepper, garlic, ginger, mustard, wasabi, Japanese pepper, yuzu, cumin, cloves, turmeric, cinnamon, coriander, nutmeg, sesame, cardamom, star anise, etc.), herbs (thyme, rosemary, basil, sage, tarragon, marjoram, sage, chives, laurel, mint, fennel, oregano, cilantro, etc.), and mixtures of these (curry powder, etc.), as well as additives for adding flavor (salt, sugar, soy sauce, monosodium glutamate, etc.) and dairy products (creaming powder, powdered cheese, etc.), and ingredients mixed with powders such as confectionery supplies.

[0045] Furthermore, using a configuration similar to that of the seasoning ingredient providing system of the present invention, it is also possible to construct a system for providing ingredients for teas (green tea leaves, black tea leaves, herb leaves, etc.), coffee beans, etc.

[0046] The presentation system S of this embodiment recognizes the ingredients of the seasonings used by the user U in cooking in response to a request from the user U, presents them to the user U, and also instructs and manages the mixing, packaging, and delivery of the seasonings using those ingredients.

[0047] However, the seasoning ingredient presentation system of the present invention is not limited to this configuration, and may be any system that presents seasoning ingredients to the user. Therefore, the processing unit that instructs and manages blending, packaging, or delivery, or the processing related thereto, may be omitted when using another system, etc.

[0048] Furthermore, the processing units that give instructions for and manage blending, packaging, or delivery, or the processes related thereto, described in this embodiment, are not necessarily applicable only to the seasoning ingredients presented by the presentation system S of this embodiment. Therefore, these processing units may give instructions for blending ingredients selected by other systems, or may give instructions for and manage packaging or delivery of the blended seasoning or other existing seasonings.

[0049] [System Overview] The schematic configuration of the presentation system S will be described below with reference to FIGS.

[0050] As shown in FIG. 1, the presentation system S is a computer system for presenting ingredients of seasonings to a user U, and is configured by a server 1 owned by a provider of the service provided by the presentation system S.

[0051] The server 1 is configured to be able to communicate information with a user terminal 2 such as a smartphone or tablet owned by the user U, a mixing device 3 that mixes and packages seasonings using ingredients selected by the user U, and a delivery system (e.g., a delivery vehicle 4 and a system that manages the delivery vehicle) that delivers the mixed and packaged seasonings to the user U via the Internet network, public lines, etc.

[0052] In other words, the presentation system S is configured not only to perform processing to present the seasoning ingredients to the user U, but also to instruct and manage the mixing and packaging work to the mixing device 3, and to instruct and manage the delivery work of the seasoning to the user U.

[0053] The seasoning ingredient presentation system of the present invention is not limited to being composed of one server, but may be configured so that any of the terminals constituting the seasoning ingredient presentation system is equipped with the processing unit described below.

[0054] Therefore, for example, the entire seasoning ingredient presentation system may be configured by multiple servers. Also, at least one of the processing units or at least part of the functions of that processing unit may be implemented in a user terminal, and the system may be configured by the user terminal and the server working together or by the user terminal alone.

[0055] Furthermore, in the presentation system S of this embodiment, functions corresponding to the input unit 20 and output unit 21 described below, which are provided in the user terminal 2, may be provided in a terminal having a processing unit provided in the server 1, and the system may be configured as an independent seasoning ingredient presentation device.

[0056] Also, as shown in Figure 2, the user terminal 2 that can communicate with the server 1, which is the presentation system S, has an input unit 20 and an output unit 21 as functions (processing units) realized by at least one of an implemented hardware configuration and a program.

[0057] In this embodiment, the input unit 20 and output unit 21 of the user terminal 2 will be described as being touch panels. However, the user terminal is not limited to such a configuration, and may be any device that can accept information input from a user and output information to present to the user. Therefore, for example, the user terminal may be configured to enable input and output using a keyboard, microphone, camera, speaker, etc. in addition to a touch panel.

[0058] In addition, in this embodiment, the server 1 and the user terminal 2 are described as being composed of real-space objects. However, the devices that compose the seasoning ingredient presentation system of the present invention, or the devices that input or output information to or from the seasoning ingredient presentation system, are not limited to real-space objects, but may be virtual-space objects, or may be configured by combining real-space objects and virtual-space objects.

[0059] Therefore, for example, the input unit 20 and output unit 21 of the user terminal 2 in this embodiment may be virtual, and the user terminal 2 may be configured so that the user U can operate it in a virtual space or a space that combines virtual space and real space.

[0060] [Configuration of each processing section] Next, the processing units that constitute the presentation system S will be described with reference to FIGS.

[0061] As shown in FIG. 2, the server 1 includes, as functions (processing units) realized by at least one of the implemented hardware configuration and the program, a first user information recognition unit 100, a dish recognition unit 101, a characteristic value recognition unit 102, a necessary ingredient recognition unit 103, an ingredient information storage unit 104, a second user information recognition unit 105, a user information storage unit 106, a weighting processing unit 107, a priority order recognition unit 108, a reason recognition unit 109, a necessary ingredient presentation unit 110, a selected ingredient recognition unit 111, and a mixing method recognition unit 112. The device includes a presentation unit 112, a formulation information storage unit 113, a formulation method recognition unit 114, a candidate dosage form presentation unit 115, a dosage form information storage unit 116, a selected dosage form recognition unit 117, a formulation management unit 118 (formulation instruction unit), a label information recognition unit 119, a packaging mode recognition unit 120, a packaging method recognition unit 121, a packaging information storage unit 122, a packaging management unit 123 (packaging instruction unit), a delivery condition recognition unit 124, a delivery method recognition unit 125, a delivery information storage unit 126, and a delivery management instruction unit 127 (delivery instruction unit).

[0062] Based on the information input by the user U to the user terminal 2 (see Figure 3), the first user information recognition unit 100 recognizes the user U's preferences based on his / her eating experience, as well as biometric information, health condition, family composition and place of origin (i.e., eating environment), etc. as first user information.

[0063] Here, "preferences based on food experience" refers to the user's preferences based on the type of food or ingredients that the user has eaten in the past. Examples of "biometric information" include the user's gender, age, height, and weight. Examples of "health status" include not only physical condition, but also health-related intentions such as whether the user is on a diet or wants to improve the quality of their sleep. Examples of "meal-related environment" include the number of people the user will share a meal with, the relationship between the user and those sharing the meal, the planned time of the meal, and the place where the meal will be eaten.

[0064] The first user information recognition unit of the present invention is not limited to this configuration, and may be any unit capable of recognizing the first user information based on a user's input. Therefore, for example, the first user information may be indirectly recognized by using information input into another system by the user when the user uses that system.

[0065] The dish recognition unit 101 presents a plurality of dishes to the user U via the user terminal 2 so that the user U can select from them (see FIG. 4), and recognizes a dish selected from among them as a dish for which the user U uses seasonings.

[0066] The dish recognition unit of the present invention is not limited to this configuration, and may be any device that can recognize dishes that use seasonings as a user. For example, the dish may be estimated using AI based on text or voice freely input by the user, or the dish may be recognized by referring to dishes or recipes published on the Internet.

[0067] The characteristic value recognition unit 102 recognizes the characteristic values ​​of multiple types of seasonings desired by the user U based on the information input by the user U to the user terminal 2 (see FIG. 4).

[0068] In the presentation system S, the characteristic value recognition unit 102 displays the types of tastes and aromas of seasonings selectable by the user U on the user terminal 2, and also displays the levels of each of the predetermined items (in this embodiment, spiciness, sweetness, richness, thickness, fragrantness, and spicyness) selectable.The characteristic value recognition unit 102 then recognizes the selected taste and type and the level of each item as the type and level of the characteristic value of the seasoning desired by the user U.

[0069] Furthermore, the characteristic value recognition unit 102 displays a radar chart on the user terminal 2 for a predetermined item according to the degree of selection, so that the user U can intuitively input. Note that the degree of each item can also be changed by directly operating the radar chart.

[0070] The characteristic value recognition unit of the present invention may recognize multiple characteristic values ​​of a user's desired seasoning based on user input. Therefore, for example, the characteristic values ​​may be recognized indirectly using information input by the user to another system when the user uses that system. Furthermore, the input method may be other than the above-described method, such as an image in another operable format (e.g., a slide bar), voice recognition, or the like. Furthermore, the characteristic values ​​are not necessarily limited to the above-described items, and the type or number of items may be changed depending on the type of seasoning, dish, etc., to be processed.

[0071] The necessary ingredient recognition unit 103 recognizes multiple necessary ingredients that are required for the blended seasoning to satisfy the multiple characteristic values, based on the multiple types of characteristic values ​​recognized by the characteristic value recognition unit 102, by obtaining them from the ingredient information storage unit 104 or calculating them. Note that the necessary ingredient here includes not only a single ingredient but also a combination of multiple ingredients. In other words, a necessary ingredient is a group (set) of ingredients that consists of only one ingredient or multiple ingredients, and multiple necessary ingredients refers to multiple groups (sets) of ingredients.

[0072] The ingredient information storage unit 104 stores information about the ingredients of the seasoning. This information includes not only information about the characteristic values ​​that occur when the individual ingredients are mixed, but also information about changes in the characteristic values ​​due to the combination and mixing of ingredients. The ingredient information storage unit 104 is provided inside the presentation system S, but may also use a database of a system independent of the presentation system S.

[0073] The second user information recognition unit 105 recognizes second user information, which is information about a second user who has the same or similar attributes as user U who is currently trying to purchase a seasoning (i.e., trying to understand the ingredients of the desired seasoning).

[0074] Here, "attributes" refers to information related to the user that influences the user's evaluation of a seasoning in some way. Examples include preferences based on eating experience, biometric information such as age, gender, body shape, health status, and eating environment (place of origin).

[0075] In addition, "having the same or similar attributes" means that all or at least one attribute is the same, as well as the existence of attributes where there are no identical attributes but all or at least one attribute is similar (for example, the ages do not match but both are in their 30s).

[0076] In the presentation system S, the second user information recognition unit 105 extracts information regarding the attributes adopted in the presentation system S from the first user information, and based on that information, obtains corresponding data from the data stored in the user information storage unit 106, and recognizes information of users other than user U that corresponds to the obtained data as second user information.

[0077] The user information storage unit 106 stores information about users other than the user U. The stored information items include at least information corresponding to the items of the first user information. The user information storage unit 106 stores the information in a state linked to attributes set by the system designer.

[0078] The user information storage unit 106 may store information collected by the presentation system S, or may store information collected by a system independent of the presentation system S. Furthermore, the user information storage unit 106 may be provided independently of the presentation system S.

[0079] Furthermore, if the presentation system S is provided with a user information storage unit 106 as in this embodiment, after executing the processing described below, the system can be configured to collect user U's impressions of the seasoning prepared using the ingredients presented, and refer to these impressions during subsequent processing, thereby increasing the likelihood that the ingredients of the seasoning presented during subsequent processing will be the ingredients of the seasoning desired by the user U.

[0080] The weighting processing unit 107 weights each of multiple types of characteristic values ​​related to the seasoning desired by the user U based on the first user information and second user information related to the user U and the dish in which the user U uses the seasoning, to determine which characteristic value should be given more importance.

[0081] For example, if the food that user U uses seasonings for is Chinese food and the user information includes information that the user likes spicy food, the weighting processing unit 107 determines that characteristic values ​​such as spiciness and aroma attributable to chili peppers should be given more importance than other characteristic values.

[0082] It should be noted that the weighting processing unit 107 performs weighting based on the first user information and second user information about the user U, and the dishes in which the user U uses the seasoning, but the weighting processing unit of the present invention is not limited to such a configuration, and may perform weighting based only on the user information or only on the dishes.

[0083] Furthermore, as described above, the weighting processing unit 107 employs two pieces of user information: first user information corresponding to the user U, and second user information corresponding to the attributes of the user U. This is because the user U does not necessarily have an accurate grasp of his or her own preferences, and if the second user information (information of other users having the same or similar attributes as the user U) is also referred to, the materials presented as a result of the processing described below will include things that the user U himself or herself did not know but that are suitable for the user U.

[0084] However, the weighting processing unit of the present invention is not limited to such a configuration, and may perform weighting using user information derived from first user information, which is information about the user himself / herself. Therefore, for example, only the first user information may be used, or only the second user information obtained based on the first user information may be used.

[0085] The priority recognition unit 108 recognizes the priority of each of the plurality of necessary materials based on each of the plurality of weighted characteristic values.

[0086] For example, if weighting is performed to give more importance to characteristic values ​​such as spiciness and aroma attributable to chili peppers than to other characteristic values, the priority recognition unit 108 will give higher priority to combinations of ingredients that use a large amount of chili peppers, or combinations of ingredients that bring out the spiciness, aroma, etc. of chili peppers.

[0087] As a specific method of recognizing priority, for example, a score may be assigned to each characteristic value, with the score increasing the more important the characteristic value is, and the priority may be recognized based on the total value of those scores.

[0088] The reason recognition unit 109 recognizes the reason for the high or low priority based on the first user information and second user information about the user U, and the dishes in which the user U uses the seasonings.

[0089] In the presentation system S, for example, when the user U is making a healthy dish that uses seasonings and the user information includes keywords such as low salt and diet, the reason recognition unit 109 recognizes a title such as "For those who want to reduce salt..." or "For those who want to diet..." and the specific reason (i.e., a reason that is likely to convince the user) by retrieving it from a predetermined database or by generating it using a generative AI, etc. Furthermore, during this recognition, weighted characteristic values ​​may be referenced.

[0090] 6, the necessary material presentation unit 110 presents a plurality of necessary materials to the user U in a selectable manner based on priority. In the presentation system S, the necessary material presentation unit 110 displays the necessary material with a higher priority at the top of the screen or highlights it on the screen.

[0091] The necessary material presentation unit 110 also presents the user U with the reasons for the high and low priority of each of the multiple necessary materials. This is because it is possible to increase the user's sense of satisfaction when selecting materials. Furthermore, by having the user U go through the steps of looking at the reasons before making a selection when selecting materials, it is possible to make it easier for the user U to reflect their own desires, which could not be recognized from the user information, in their selection of materials.

[0092] However, the required material presentation unit of the present invention is not limited to this configuration, and may present a plurality of required materials to the user based on priority. Therefore, the reason for the high or low priority of each of the plurality of required materials may not be presented. In this case, the reason recognition unit that recognizes the reason for the priority may be omitted.

[0093] The selected ingredient recognition unit 111 recognizes a selected ingredient, which is a necessary ingredient selected by the user U from a plurality of presented necessary ingredients, based on an input by the user U. For example, as shown in FIG. 6, when the user U touches an order button (a button labeled "Order this spice") provided for each necessary ingredient displayed on the user terminal 2, the selected ingredient recognition unit 111 recognizes the necessary ingredient corresponding to the order button as a selected ingredient.

[0094] The blending method presentation unit 112 recognizes multiple candidate blending methods that are applicable to the selected ingredients from the blending information storage unit 113 and presents these candidate blending methods to the user U. For example, as shown in FIG. 7, the blending method presentation unit 112 displays multiple candidate blending methods for the selected ingredients (e.g., coarse grinding) along with the effects of adopting each blending method (e.g., "Spicy Up!") on the user terminal 2 so that they can be selected. Note that the effects do not necessarily have to be presented.

[0095] The blending information storage unit 113 stores blending methods that can be applied to the selected materials and information about the effects of using each blending method. The blending information storage unit 113 is provided inside the presentation system S, but it may also use a database of a system independent of the presentation system S.

[0096] The blending method recognition unit 114 recognizes the selected blending method, which is the blending method selected by the user U from multiple candidate blending methods, based on the input of the user U. For example, as shown in FIG. 7, the blending method recognition unit 114 recognizes the candidate blending method selected when the user U touched the order confirmation button (a button labeled "Order with this content") displayed on the user terminal 2 as the selected blending method. Note that this recognition may also be performed based on information input by the user in writing, voice, or the like.

[0097] In this way, the presentation system S is configured to present the user U with multiple blending methods applicable to the selected ingredients and to allow the user U to select a blending method. This is because, even if the ingredients are the same, the characteristic values ​​of seasonings may differ depending on the blending method (for example, the degree of grinding, method, etc.). Therefore, with the presentation system S configured in this way, the user U can easily select a blending method suitable for the seasoning they want, even if they do not have sufficient knowledge.

[0098] It should be noted that the condiment presentation system of the present invention is not limited to this configuration, and may be configured so as not to present multiple blending methods, or may be configured so that a blending method is automatically set according to the selected ingredients.

[0099] The candidate dosage form presentation unit 115 recognizes, from the dosage form information storage unit 116, multiple candidate dosage forms that are dosage forms that can be applied to the seasoning prepared with the selected ingredients, and presents these candidate dosage forms to the user U. For example, as shown in FIG. 7, the preparation method presentation unit 112 displays, on the user terminal 2, multiple candidate dosage forms (powder, etc.) for the selected ingredients, together with the effects of using each candidate dosage form (e.g., "Recommended for this dish!"), so that the user can select them. Note that the effects do not necessarily have to be presented.

[0100] Here, the "form" refers to the shape that the seasoning can take after blending, and examples include fine granules, granules, coarsely ground, shredded, chips, whole, tablets, pellets, etc.

[0101] The dosage form information storage unit 116 stores information on dosage forms applicable to the selected material and the effects when each dosage form is adopted. The dosage form information storage unit 116 is provided inside the presentation system S, but may also use a database of a system independent of the presentation system S.

[0102] The selected dosage form recognition unit 117 recognizes the selected dosage form, which is the dosage form selected by the user U from multiple candidate dosage forms, based on the input of the user U. For example, as shown in FIG. 7, the selected dosage form recognition unit 117 recognizes the candidate dosage form selected when the user U touches the order confirmation button (a button labeled "Order with this content") displayed on the user terminal 2 as the selected dosage form. Note that this recognition may be performed based on information input by the user in writing, voice, or the like.

[0103] In this way, the presentation system S is configured to present the user U with multiple dosage forms applicable to the selected ingredients and to allow the user U to select a dosage form. This is because the dosage form suitable for a seasoning varies depending on how it is used (for example, whether it is used during cooking or as an additional use after cooking). Therefore, with the presentation system S configured in this way, the user U can easily select a dosage form suitable for the seasoning they want, even if they do not have sufficient knowledge.

[0104] It should be noted that the seasoning presentation system of the present invention is not limited to such a configuration, and may be configured not to present multiple candidate dosage forms, or may be configured to automatically set the dosage form according to the selected ingredients.

[0105] The blending management unit 118 (blend instruction unit) instructs the blending device 3, which blends and packages the seasoning, to blend the seasoning using the selected ingredients, selected blending method, and selected dosage form. By incorporating the blending management unit 118 into the presentation system S, the user U does not need to perform a separate task, such as using another system, to blend the seasoning using the ordered ingredients.

[0106] In the presentation system S, the server 1 also serves as a blending management terminal that manages the blending of seasonings, but the seasoning presentation system of the present invention is not limited to this configuration and may be any system that instructs the blending management terminal to blend seasonings using selected ingredients.

[0107] Therefore, for example, the blending management terminal may be a terminal of a system independent of the condiment presentation system. Furthermore, instructions to the blending management terminal need only be instructions for blending a seasoning using the selected ingredients, and instructions regarding either or both the blending method and dosage form may not be necessary. In this case, the blending method presentation unit, blending information storage unit, blending method recognition unit, candidate dosage form presentation unit, dosage form information storage unit, and selected dosage form recognition unit may be omitted from the condiment presentation system as appropriate.

[0108] The label information recognition unit 119 recognizes label information, which is information about the selected material. In the presentation system S, the label information recognition unit 119 recognizes the selected material itself, the selected compounding method and selected dosage form applied to the selected material, and the packaging form and packaging method described below.

[0109] The system designer may arbitrarily set what information to recognize as label information, such as product name, ingredient names, content volume, expiration date, storage method, seller, processing plant, and nutritional information.

[0110] The information recognized by the label information recognition unit 119 is attached as a label to the package when the seasoning is packaged by the process described below.

[0111] This is because when condiments are ordered individually using the presentation system S (especially when many types of condiments are ordered at the same time), the user U may not be able to distinguish between the condiments after receiving them.

[0112] Therefore, by attaching a label showing information about the packaged seasonings in this way, it is possible to prevent the user U from being unable to distinguish between the seasonings.

[0113] It should be noted that the condiment presentation system of the present invention is not limited to this configuration, and it is not necessary to attach a label indicating information about the condiment packaged in the package to the package. Furthermore, the recognized label information may be written on the label or may be sent directly to the user as data. Furthermore, the information may not be written on the label, but may simply be sent to the user as data.

[0114] The packaging style recognition unit 120 recognizes the number of predetermined packages in which the seasonings will be packaged and the amount of seasoning packed in each of the predetermined packages based on the user's input. For example, as shown in Fig. 7, the packaging style recognition unit 120 recognizes the number of packages that were input when the user U touched the order confirmation button (a button labeled "Order with these contents") displayed on the user terminal 2 and the amount of seasoning packed in each package.

[0115] When the seasonings are packaged by the process described below, the seasonings are packaged based on the number and amount recognized by the packaging style recognition unit 120.

[0116] This is because when seasonings are sealed in packaging, the longer the time that passes after the packaging is opened, the more likely the flavor of the seasoning will deteriorate. On the other hand, when seasonings are ordered individually using the presentation system S, it is difficult to prepare packaging (e.g., a container) suitable for storing each seasoning after opening due to cost and other factors.

[0117] Therefore, by packaging the seasonings in this manner based on the number or quantity of packaging desired by the user U, it becomes easier for the user U to use up the seasonings each time, thereby preventing the seasonings from deteriorating due to storage after the packaging has been opened.

[0118] The seasoning presentation system of the present invention is not limited to this configuration, and may be configured to automatically set the packaging style according to the selected ingredients, the convenience of the seasoning manufacturer, etc., without recognizing the packaging style desired by the user.

[0119] The packaging method recognition unit 121 recognizes a packaging method for the seasoning using the selected ingredients based on the selected ingredients. In the presentation system S, the packaging method recognition unit 121 acquires and recognizes a packaging method suitable for the properties of the selected ingredients from the packaging information storage unit 122.

[0120] The packaging information storage unit 122 stores information indicating the correspondence between changes in the properties of materials and packaging methods (e.g., the appropriate humidity level inside the package to maintain the taste, aroma, etc., the type of gas to be sealed in, whether to vacuum pack, etc.).

[0121] Packaging methods also include methods related to ease of use of selected ingredients. For example, packaging methods also include the order in which the seasonings are packed into a package, such as packing larger selected ingredients first and then smaller selected ingredients last, so that less seasoning remains inside the package when used.

[0122] In this way, the presentation system S is configured to select an appropriate packaging method on the system side. This is because the packaging method suitable for preserving seasonings varies depending on the type of ingredients (for example, whether vacuum packing is better or sealing in a specific gas, etc.). Therefore, the presentation system S configured in this way is able to automatically suppress deterioration of the flavor, etc. of seasonings due to storage, even if the user U does not have special knowledge.

[0123] It should be noted that the seasoning presentation system of the present invention is not limited to this configuration, and may be configured to automatically set the packaging method according to the convenience of the seasoning manufacturer, etc., without recognizing the packaging method suitable for the selected ingredients.

[0124] The packaging management unit 123 (packaging instruction unit) instructs the blending device 3 (packaging device) that blends and packages the seasonings to package the seasonings in a format based on the packaging style (number and amount) specified by the user U and the packaging method (vacuum pack, etc.) selected according to the selected ingredients. At this time, a mark indicating label information is attached to the package.

[0125] In the presentation system S, the server 1 also functions as a packaging management terminal that manages the packaging work of the seasonings, but the seasoning presentation system of the present invention is not limited to this configuration and may be any system that issues packaging instructions to the packaging management terminal. Therefore, for example, the packaging management terminal may be a terminal of a system independent of the seasoning presentation system.

[0126] The delivery condition recognition unit 124 recognizes the delivery conditions (recipient's name, address, desired delivery time, etc.) for delivering the seasonings based on the user's input. For example, as shown in Fig. 7, the delivery condition recognition unit 124 recognizes the delivery conditions that were input when the user U touched the order confirmation button (the button labeled "Order with these contents") displayed on the user terminal 2.

[0127] The delivery method recognition unit 125 recognizes the delivery method to be applied to the seasoning using the selected ingredients based on the selected ingredients. In the presentation system S, the delivery method recognition unit 125 acquires and recognizes the delivery method appropriate for the selected ingredients from the delivery information storage unit 126.

[0128] The delivery information storage unit 126 stores information indicating the correspondence between changes in the properties of materials and delivery methods (for example, temperature, humidity, etc. during delivery).

[0129] In this way, the presentation system S is configured to select an appropriate delivery method on the system side. This is because the delivery method (for example, temperature, humidity, etc. during delivery) suitable for preserving seasonings varies depending on the type of ingredient. Therefore, the presentation system S configured in this way is able to automatically suppress deterioration of the flavor, etc. of seasonings during delivery, even if the user U does not have special knowledge.

[0130] The delivery management instruction unit 127 (delivery instruction unit) sends instructions to the delivery vehicle 4 to deliver the blended seasonings according to the delivery conditions specified by the user U and the delivery method selected according to the selected ingredients, and manages the delivery.

[0131] In the presentation system S, the server 1 also functions as a delivery management terminal that manages the delivery of the condiments, but the condiment presentation system of the present invention is not limited to this configuration and may be configured to issue delivery instructions to the delivery management terminal. Therefore, for example, the delivery management terminal may be a terminal of a system independent of the condiment presentation system.

[0132] [Processing performed in each processing section] Next, the processing executed by the presentation system S will be described with reference to FIGS.

[0133] [Processing performed when presenting seasoning ingredients] First, with reference to FIGS. 2 to 6 and 8, a process (that is, a seasoning ingredient presentation method) that the presentation system S executes when presenting seasoning ingredients to the user U will be described.

[0134] In this process, first, the first user information recognition unit 100 recognizes the user U's preferences based on his / her eating experience, as well as his / her biometric information, health condition, family structure and place of origin (i.e., his / her eating environment), etc. as first user information based on the information input by the user U to the user terminal 2 (see Figure 3) (Figure 8 / STEP 10).

[0135] Next, the dish recognition unit 101 presents multiple dishes to the user U via the user terminal 2 so that they can be selected (see Figure 4), and recognizes the dish selected from among them as a dish for which the user U uses seasonings (Figure 8 / STEP 11).

[0136] Next, the characteristic value recognition unit 102 recognizes the characteristic values ​​of multiple types of seasonings desired by the user U based on the information input by the user U to the user terminal 2 (see FIG. 4) (FIG. 8 / STEP 12).

[0137] 5, the characteristic value recognition unit 102 displays the types of flavors and aromas of the seasonings selectable by the user U on the user terminal 2, and also displays the levels of each of the predetermined items (in this embodiment, spiciness, sweetness, richness, thickness, fragrantness, and spicyness) selectable via radio buttons and a radar chart.The characteristic value recognition unit 102 then recognizes the selected flavors and types and the levels of each item as the types and levels of the characteristic values ​​of the seasoning desired by the user U.

[0138] Next, the necessary ingredient recognition unit 103 recognizes multiple necessary ingredients that are required for the blended seasoning to satisfy the multiple types of characteristic values, based on the multiple types of characteristic values ​​recognized by the characteristic value recognition unit 102 (Figure 8 / STEP 13).

[0139] Next, the second user information recognition unit 105 recognizes second user information, which is information about a second user who has the same or similar attributes as user U who is currently trying to purchase the seasoning (i.e., trying to understand the ingredients of the desired seasoning) (Figure 8 / STEP 14).

[0140] Specifically, the second user information recognition unit 105 extracts information regarding the attributes adopted in the presentation system S from the first user information, and based on that information, obtains corresponding data from the data stored in the user information storage unit 106, and recognizes information of users other than user U that corresponds to the obtained data as second user information.

[0141] Next, the weighting processing unit 107 weights each of the multiple types of characteristic values ​​related to the seasoning desired by the user U based on the first user information and second user information related to the user U and the dish in which the user U uses the seasoning, to determine which characteristic value should be given more importance (Figure 8 / STEP 15).

[0142] For example, if the food that user U uses seasonings for is Chinese food and the user information includes information that the user likes spicy food, the weighting processing unit 107 determines that characteristic values ​​such as spiciness and aroma attributable to chili peppers should be given more importance than other characteristic values.

[0143] Next, the priority recognition unit 108 recognizes the priority of each of the plurality of necessary materials based on each of the plurality of weighted characteristic values ​​(FIG. 8 / STEP 16).

[0144] For example, if weighting is performed to give more importance to characteristic values ​​such as spiciness and aroma attributable to chili peppers than to other characteristic values, the priority recognition unit 108 will give higher priority to combinations of ingredients that use a large amount of chili peppers, or combinations of ingredients that bring out the spiciness, aroma, etc. of chili peppers.

[0145] Next, the reason recognition unit 109 recognizes the reason for the high or low priority based on the first user information and second user information about the user U, and the dishes in which the user U uses the seasonings (FIG. 8 / STEP 17).

[0146] Specifically, for example, if the user U is making a healthy dish that uses seasonings and the user information includes keywords such as low salt and diet, the reason recognition unit 109 recognizes the title such as "For those who want to reduce salt intake..." or "For those who want to diet..." and the specific reason (i.e., a reason that is likely to convince the user) by retrieving it from a specified database or generating it using generative AI, etc.

[0147] Next, as shown in FIG. 6, the necessary material presentation unit 110 presents the user U with a number of necessary materials based on priority, along with reasons for their priority, so that they can be selected (FIG. 8 / STEP 18), and then ends this processing.

[0148] As described above, the seasoning ingredient presentation method executed by presentation system S recognizes multiple types of characteristic values ​​(e.g., taste, spiciness, spicyness, aroma, or color level) of a seasoning desired by user U, and recognizes multiple ingredients necessary to satisfy these multiple types of characteristic values. Then, this method does not simply present the multiple necessary ingredients, but presents them in accordance with a priority order based on characteristic values ​​weighted based on information related to user U and the dish in which the seasoning is used (i.e., characteristic values ​​that user U considers important and characteristic values ​​that should be considered important in the dish).

[0149] That is, with this method, ingredients that are more likely to reflect the characteristics that user U considers important and the characteristics that should be considered important in the dish in which the seasoning is used are presented preferentially. Therefore, a seasoning prepared using ingredients presented in this method is not only likely to have the characteristics desired by the user, but also has sufficiently high characteristics that user U considers important and the characteristics that should be considered important in the dish in which the seasoning is used.

[0150] Therefore, according to the seasoning ingredient presentation method of the present invention, ingredients that are likely to become seasonings with sufficiently high characteristic values ​​that user U considers important and characteristic values ​​that should be considered important in cooking are presented preferentially, so user U can easily grasp the seasoning ingredients that are the seasonings that user U originally desires and that go well with the dish.

[0151] Although presentation system S presents seasoning ingredients using both user information and dish information, it is also possible to use only either user information or dish information.

[0152] [Processing executed when instructing seasoning mixing] Next, with reference to FIGS. 2, 7, and 9, a process will be described in which the presentation system S issues an instruction to mix seasonings after the user U has selected seasoning ingredients.

[0153] In this process, first, the selected material recognition unit 111 recognizes the selected material, which is the necessary material selected by the user U from the plurality of necessary materials presented, based on the input of the user U (FIG. 9 / STEP 20).

[0154] Specifically, as shown in FIG. 6, when user U touches an order button (a button labeled "Order this spice") provided for each necessary ingredient displayed on user terminal 2, the selected ingredient recognition unit 111 recognizes the necessary ingredient corresponding to that order button as a selected ingredient.

[0155] Next, the blending method presenting unit 112 recognizes multiple candidate blending methods that are applicable to the selected ingredients (FIG. 9 / STEP 21).

[0156] Next, the blending method presenting unit 112 presents candidate blending methods to the user U (FIG. 9 / STEP 22).

[0157] Specifically, as shown in FIG. 7, the blending method presentation unit 112 displays on the user terminal 2 a number of candidate blending methods (such as coarse grinding) for the selected ingredients, along with the effects of adopting each blending method (such as "Spicy Up!"), in a selectable manner.

[0158] Next, the blending method recognition unit 114 recognizes a selected blending method, which is a blending method selected by the user U from a plurality of candidate blending methods, based on the input of the user U (FIG. 9 / STEP 23).

[0159] Specifically, as shown in FIG. 7, the blending method recognition unit 114 recognizes the candidate blending method selected when the user U touches the order confirmation button (the button labeled "Order with this content") displayed on the user terminal 2 as the selected blending method.

[0160] Next, the candidate dosage form presenting unit 115 recognizes, from the dosage form information storage unit 116, a plurality of candidate dosage forms that are applicable to the seasoning prepared with the selected ingredients (FIG. 9 / STEP 24).

[0161] Next, the candidate dosage form presenting unit 115 presents candidate dosage forms to the user U (FIG. 9 / STEP 25).

[0162] Specifically, as shown in FIG. 7, the mixing method presentation unit 112 displays on the user terminal 2 a number of candidate dosage forms (powder, etc.) for the selected ingredients, along with the effects of using each candidate dosage form (e.g., "Recommended for this dish!"), in a selectable format.

[0163] Next, the selected dosage form recognition unit 117 recognizes the selected dosage form, which is the dosage form selected by the user U from a plurality of candidate dosage forms, based on the input of the user U (FIG. 9 / STEP 26).

[0164] Specifically, as shown in FIG. 7, the selected dosage form recognition unit 117 recognizes the candidate dosage form selected when the user U touches the order confirmation button (the button labeled "Order with this content") displayed on the user terminal 2 as the selected dosage form.

[0165] Next, the blending management unit 118 instructs the blending device 3 (see FIG. 1) to blend the seasoning based on the selected ingredients, selected blending method, and selected dosage form (FIG. 9 / STEP 27), and the current process ends.

[0166] [Processing performed when instructing seasoning packaging] Next, with reference to Figures 2, 7 and 10, we will explain the processing that the presentation system S performs when instructing the packaging of the seasoning after the user U has selected the ingredients for the seasoning and the seasoning has been mixed.

[0167] In this process, first, similar to the above-mentioned STEP 20, the selected material recognition unit 111 recognizes the selected material, which is the necessary material selected by the user U from the multiple necessary materials presented, based on the input of the user U (Figure 10 / STEP 30).

[0168] Next, the packaging form recognition unit 120 recognizes the number of predetermined packages in which the seasonings are packaged and the amount of seasoning packed in each predetermined package based on the user's input (FIG. 10 / STEP 31).

[0169] Specifically, as shown in FIG. 7, the packaging style recognition unit 120 recognizes the number of packages entered when the user U touched the order confirmation button (the button labeled "Order with this content") displayed on the user terminal 2, and the amount of seasoning packed in each package.

[0170] Next, the packaging method recognition unit 121 recognizes a packaging method for the seasoning using the selected ingredients based on the selected ingredients (FIG. 10 / STEP 32).

[0171] Specifically, the packaging method recognition unit 121 acquires and recognizes the packaging method suitable for the properties of the selected material (for example, the humidity inside the package that is appropriate for maintaining the taste, aroma, etc., the type of gas that should be sealed together, whether vacuum packing is required, etc.) from the packaging information storage unit 122.

[0172] Next, the packaging management unit 123 instructs the mixing device 3, which is also a packaging device, to package the seasoning in a format based on the packaging style (number and quantity) specified by the user U and the packaging method (vacuum pack, etc.) selected according to the selected ingredients (Figure 10 / STEP 33).

[0173] Next, the label information recognition unit 119 recognizes the selected material itself, the selected compounding method and selected dosage form applied to the selected material, and the packaging mode and packaging method as label information (FIG. 10 / STEP 34).

[0174] Next, the label information recognition unit 119 instructs the compounding device 3 to attach the label information to the package (FIG. 10 / STEP 36), and the current process ends.

[0175] [Processing performed when issuing instructions for delivery of seasonings] Next, referring to Figures 2, 7 and 11, we will explain the processing that the presentation system S performs when instructing the delivery of the seasoning to the user U after the user U selects the ingredients for the seasoning, the seasoning is mixed, and the seasoning is packaged.

[0176] In this process, first, the delivery condition recognition unit 124 recognizes the delivery conditions (recipient's name, address, desired delivery time, etc.) for delivering the seasoning based on the user's input (FIG. 11 / STEP 40).

[0177] Specifically, as shown in FIG. 7, the delivery conditions recognition unit 124 recognizes the delivery conditions that were entered when the user U touched the order confirmation button (the button that says "Order with these contents") displayed on the user terminal 2.

[0178] Next, similar to the above-mentioned STEP 20 and STEP 30, the delivery method recognition unit 125 recognizes the selected material, which is the necessary material selected by the user U from the multiple necessary materials presented, based on the input of the user U (Figure 11 / STEP 41).

[0179] Next, the delivery method recognition unit 125 recognizes the delivery method to be applied to the seasoning using the selected ingredients based on the selected ingredients (FIG. 11 / STEP 42).

[0180] Specifically, the delivery method recognition unit 125 acquires from the delivery information storage unit 126 and recognizes the delivery method (for example, temperature, humidity, etc. at the time of delivery) appropriate for the selected material.

[0181] Next, the delivery management unit instruction unit 127 instructs the delivery vehicle 4 to deliver the blended seasonings according to the delivery conditions specified by the user U and the delivery method selected according to the selected ingredients (Figure 11 / STEP 43), and then ends this processing.

[0182] [Other embodiments] Although the illustrated embodiment has been described above, the present invention is not limited to this embodiment.

[0183] For example, in the above embodiment, the presentation system S presents ingredients for seasonings, instructs and manages the mixing of seasonings, instructs and manages the packaging of the mixed seasonings, and instructs and manages the delivery of the seasonings.

[0184] However, the present invention is not limited to such a configuration, and may be configured to perform any one of the following: presenting ingredients for seasonings, instructing and managing the mixing of seasonings, instructing and managing the packaging of the mixed seasonings, and instructing and managing the delivery of seasonings.

[0185] In the above embodiment, the provision system S is a single computer system. However, the present invention also includes a seasoning ingredient presentation program for causing any one or more computers to execute the above-described seasoning ingredient presentation method, and a recording medium on which the program is recorded and which is readable by a computer used by a user or the like. [Explanation of symbols]

[0186] 1...Server (seasoning ingredient presentation system, blending management terminal, packaging management terminal, delivery management terminal), 2...User terminal, 3...Blending device, 4...Delivery vehicle, 20...Input unit, 21...Output unit, 100...First user information recognition unit, 101...Dish recognition unit, 102...Characteristic value recognition unit, 103...Necessary ingredient recognition unit, 104...Ingredient information storage unit, 105...Second user information recognition unit, 106...User information storage unit, 107...Weighting processing unit, 108...Priority recognition unit, 109...Reason recognition unit, 110...Necessary ingredient presentation unit, 111...Selected ingredient recognition unit, 112...Blending method Method presentation unit, 113...mixing information storage unit, 114...mixing method recognition unit, 115...candidate dosage form presentation unit, 116...dosage form information storage unit, 117...selected dosage form recognition unit, 118...mixing management unit (mixing instruction unit), 119...label information recognition unit, 120...packaging mode recognition unit, 121...packaging method recognition unit, 122...packaging information storage unit, 123...packaging management unit (packaging instruction unit), 124...delivery condition recognition unit, 125...delivery method recognition unit, 126...delivery information storage unit, 127...delivery management unit (delivery instruction unit), S...presentation system (seasoning ingredient presentation system), U...user.

Claims

1. A seasoning ingredient presentation method for presenting seasoning ingredients to a user, comprising: a step of a first user information recognition unit recognizing first user information that is information about the user based on an input from the user; a characteristic value recognition unit recognizing, based on the input from the user, a plurality of characteristic values ​​of the seasonings desired by the user; a step in which a necessary ingredient recognition unit recognizes, based on the plurality of types of characteristic values, a plurality of necessary ingredients for the blended seasoning to satisfy the plurality of types of characteristic values; a weighting processing unit weighting each of the plurality of types of characteristic values ​​based on the first user information; a step of a priority recognition unit recognizing a priority of each of the plurality of necessary materials based on each of the plurality of weighted characteristic values; a step of a necessary ingredient presentation unit presenting a plurality of the necessary ingredients to the user based on the priority order.

2. The seasoning ingredient presentation method according to claim 1, a step in which a second user information recognition unit recognizes second user information that is user information of a second user having an attribute that is the same as or similar to an attribute of the user; The seasoning ingredient presentation method is characterized in that the weighting processing unit performs the weighting for each of the multiple types of characteristic values ​​based on the second user information, or based on the first user information and the second user information.

3. The seasoning ingredient presentation method according to claim 1, a reason recognition unit recognizing a reason for the weighting based on the first user information; The seasoning ingredient presentation method is characterized in that the necessary ingredient presentation unit presents a plurality of the necessary ingredients to the user based on the priority and presents the reason for the high or low priority of each of the plurality of necessary ingredients.

4. A seasoning ingredient presentation method for presenting seasoning ingredients to a user, comprising: a dish recognition unit recognizing a dish in which the user uses the seasoning; a characteristic value recognition unit recognizing, based on the input from the user, a plurality of characteristic values ​​of the seasonings desired by the user; a step in which a necessary ingredient recognition unit recognizes, based on the plurality of types of characteristic values, a plurality of necessary ingredients for the blended seasoning to satisfy the plurality of types of characteristic values; a weighting processing unit weighting each of the plurality of types of characteristic values ​​based on the cuisine; a step of a priority recognition unit recognizing a priority of each of the plurality of necessary materials based on each of the plurality of weighted characteristic values; a step of a necessary ingredient presentation unit presenting a plurality of the necessary ingredients to the user based on the priority order.

5. The seasoning ingredient presentation method according to claim 1 or 4, a step of a selected material recognition unit recognizing a selected material that is a necessary material selected by the user from the plurality of necessary materials presented based on an input from the user; A seasoning ingredient presentation method comprising a step of instructing a blending instruction unit to blend the seasoning using the selected ingredients to a blending management terminal that manages the blending of the seasoning.

6. The seasoning ingredient presentation method according to claim 5, a mixing method presenting unit presenting to the user a plurality of candidate mixing methods that are applicable to the selected ingredients; a step of a blending method recognition unit recognizing a selected blending method, which is a blending method selected by the user from the number of candidate blending methods, based on the input of the user; The seasoning ingredient presentation method, wherein the blending instruction unit instructs the blending management terminal to blend the seasonings using the selected ingredients and the selected blending method.

7. The seasoning ingredient presentation method according to claim 5, a dosage form presenting unit presenting to the user a plurality of candidate dosage forms that are dosage forms that can be applied to the seasoning prepared with the selected ingredients; a step in which a selected dosage form recognition unit recognizes a selected dosage form that is a dosage form selected by the user from the plurality of candidate dosage forms based on the user's input; The seasoning ingredient presentation method, wherein the blending instruction unit instructs the blending management terminal to blend the seasoning using the selected ingredients so that the formulation after blending becomes the selected formulation.

8. The seasoning ingredient presentation method according to claim 5, a step in which a label information recognition unit recognizes label information that is information about the selected material; a packaging instruction unit instructing a packaging management terminal that manages the packaging work of the seasoning to package the seasoning mixed using the selected ingredients in a specified package and to affix to the specified package a display showing label information regarding the selected ingredients used in the seasoning.

9. The seasoning ingredient presentation method according to claim 5, a packaging form recognition unit recognizing a packaging form including at least one of the number of predetermined packages in which the seasoning is packaged and the amount of the seasoning packaged in each predetermined package based on the input from the user; A seasoning ingredient presentation method characterized by including a step in which a packaging instruction unit instructs a packaging management terminal that manages the seasoning packaging work to package the blended seasoning in the specified package based on the packaging style.

10. The seasoning ingredient presentation method according to claim 5, a packaging method recognition unit recognizing a packaging method for the seasoning using the selected ingredients based on the selected ingredients; a step in which a packaging instruction unit instructs a packaging management terminal that manages the packaging work of the seasoning to package the blended seasoning in a specified package based on the packaging method.

11. The seasoning ingredient presentation method according to claim 5, a delivery method recognition unit recognizing a delivery method to be applied to the seasoning using the selected ingredients based on the selected ingredients; A seasoning ingredient presentation method characterized by comprising a step in which a delivery instruction unit instructs the delivery method to a delivery management terminal that manages the delivery of the seasoning to the user.

12. A seasoning ingredient presentation system that presents seasoning ingredients to a user, A seasoning ingredient presentation system configured to execute the seasoning ingredient presentation method according to claim 5.

13. A seasoning ingredient presentation device that presents seasoning ingredients to a user, A seasoning ingredient presentation device configured to execute the seasoning ingredient presentation method according to claim 5.

14. A seasoning ingredient presentation program that causes a computer to execute a seasoning ingredient presentation method for presenting seasoning ingredients to a user, A seasoning ingredient suggesting program causing the computer to execute the seasoning ingredient suggesting method according to claim 5.

15. A recording medium having the seasoning ingredient suggestion program according to claim 14 recorded thereon, the seasoning ingredient suggestion program being readable by the computer.

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