Method for presenting recipe, recipe presentation system, recipe presentation apparatus, recipe presentation program, and storage medium storing the program

Abstract

To provide a method for presenting a recipe that allows a user to know a large number of recipes for dishes less likely to cause allergic reactions when fed to a child, without performing complicated operations.SOLUTION: A presentation system S includes: a correspondence recognition unit 1d configured to recognize the correspondence between an edible food, which is a test food containing only one allergen that has not caused an allergic reaction, and the type and amount of the allergen contained in the edible food; a food amount recognition unit 1f configured to recognize the amount of the edible food; a test allergen amount recognition unit 1g configured to recognize the amount of ingestible test allergens that are unlikely to cause an allergic reaction when ingested by a child; a recipe recognition unit 1j configured to recognize recipes of dishes in which the amount of allergen contained is equal to or less than the amount of ingestible test allergens; and a recipe presentation unit 1l configured to present the recipes to a user.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a recipe presentation method, a recipe presentation system, a recipe presentation device, a recipe presentation program, and a storage medium on which the program is recorded, which present recipes for dishes to be eaten by children in response to a request from a user who manages the children's meals. [Background technology]

[0002] In recent years, it is said that the number of children with some kind of allergy is on the rise. The allergens that cause allergic reactions include certain chemicals, house dust, pollen, and certain foods. Therefore, those who manage children's diets (such as their parents) are often very concerned about what foods their children may consume that will cause an allergic reaction.

[0003] In light of this situation, a system for managing the food that children eat has been proposed (see, for example, Patent Document 1). This system aims to suppress allergic reactions by notifying the child of the appropriate amount of allergen intake (and therefore the amount of food intake) via a mobile device or the like. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2020-024510 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the system described in Patent Document 1 accumulates the amount of allergens contained in foods or dishes ingested by a child, and alerts the user if the accumulated amount is likely to exceed the amount that would cause an allergic reaction in the child.

[0006] Therefore, when a user prepares a dish for a child, the user must perform the cumbersome task of inputting and confirming the type and amount of each ingredient, or else the child may have an allergic reaction after eating the dish. This cumbersome task becomes even more cumbersome when preparing a dish using foods containing multiple allergens. This also creates the problem of making it difficult to increase the variety of dishes prepared for children.

[0007] The present invention has been made in consideration of the above points, and aims to provide a recipe presentation method, a recipe presentation system, a recipe presentation device, a recipe presentation program, and a storage medium on which the program is recorded, which allow users to learn recipes for a large number of dishes that are unlikely to cause allergic reactions when eaten by children, without having to perform complicated tasks. [Means for solving the problem]

[0008] The recipe presentation method of the present invention includes: A recipe presentation method for presenting recipes for dishes to be fed to a child in response to a request from a user managing the child's meals, comprising: a correspondence recognition unit for recognizing a correspondence between an edible food, which is a test food that did not cause an allergic reaction in the child when ingested, among a plurality of test foods containing only one type of allergen that can cause an allergic reaction, and the type and amount of a test allergen, which is the allergen contained in the edible food; an edible food amount recognition unit recognizing an edible food amount, which is the amount of the edible food that the child has eaten; a step in which an ingestible test allergen amount recognition unit recognizes, based on the correspondence relationship and the edible food amount, an ingestible test allergen amount that is unlikely to cause the allergic reaction even if the child ingests the test allergen; a recipe recognition unit recognizing, based on the ingestible test allergen amount, a recipe of a dish containing the test allergen in an amount equal to or less than the ingestible test allergen amount; The recipe presentation unit presents the recipe to the user.

[0009] In this way, the recipe presentation method of the present invention recognizes the amount of allergen that is unlikely to cause an allergic reaction when ingested by a child, and then recognizes and presents recipes of dishes containing less than that amount of allergen. Therefore, by using the recipes, a user can prepare dishes that are unlikely to cause an allergic reaction in a child who eats them, without having to go through the tedious task of checking the amount of allergen contained in each food item used in the dish.

[0010] In this method, the amount of allergens used to recognize the recipe is recognized based on the amount of test food eaten that contains only one allergen in an amount that can cause an allergic reaction. In other words, this method recognizes the amount that can be ingested for each individual allergen, rather than foods that may contain multiple allergens. Therefore, compared to recipes recognized based on foods, it is more likely that a wider variety of recipes can be recognized.

[0011] Therefore, according to the recipe presentation method of the present invention, users can learn recipes for a large number of dishes that are less likely to cause allergic reactions when consumed by children, without having to go through the tedious task of checking the amount of allergens contained in each food used in the dish.

[0012] In addition, in the recipe presentation method of the present invention, The recipe is preferably a recipe using the test food product that has already been cooked.

[0013] Even if ingredients contain the same allergen, the possibility of causing an allergic reaction may change depending on how the ingredient is cooked (for example, the degree of heating, etc.). Therefore, by using cooked test foods containing only one type of allergen in an amount that could cause an allergic reaction as ingredients for the provided recipes, the effects of changes in the allergen due to cooking can be suppressed.

[0014] In addition, in the recipe presentation method of the present invention, a step in which an ingestible cross-allergen amount recognition unit recognizes, based on the test allergen, an ingestible cross-allergen amount that is an allergen that is likely to cause a cross-reaction with the test allergen and that is an amount that is unlikely to cause the allergic reaction even if the child ingests the cross-allergen; It is preferable that the recipe recognition unit recognizes recipes for dishes containing a test allergen in an amount equal to or less than the ingestible test allergen amount and a cross-allergen in an amount equal to or less than the ingestible cross-allergen amount, based on the ingestible test allergen amount and the ingestible cross-allergen amount.

[0015] People who have an allergic reaction to a specific allergen may also have an allergic reaction to other allergens that correspond to that specific allergen due to cross-reaction. It is difficult for users with only general knowledge to prepare dishes while understanding not only the many allergens that exist, but also the allergens that are likely to cause cross-reactions.

[0016] Therefore, when presenting recipes, it is advisable to configure the system to recognize recipes based not only on allergens that are likely to cause allergic reactions but also on other allergens that are likely to cause cross-reactions with those allergens. This configuration allows the user to learn recipes for many dishes that are unlikely to cause allergic reactions when consumed by children, without having to check the amount of allergens contained in each food used in the dish or take into account allergens that are likely to cause cross-reactions.

[0017] In addition, in the recipe presentation method of the present invention, The amount of the test allergen contained in each of the plurality of test foods is constant; The edible food amount recognition unit preferably estimates and recognizes the edible food amount based on the number of sample foods ingested.

[0018] In this way, if the amount of allergen contained in each of the multiple test foods is kept constant, the amount of food that can be consumed, and therefore the amount of allergen that can be ingested, can be easily estimated and recognized based on the number of test foods, which makes data processing easier.

[0019] In addition, in the recipe presentation method of the present invention, The amount of the test allergen contained in each of the plurality of test foods is constant; a step in which a provided food item recognition unit recognizes a provided food item that is a test food item to be provided from the plurality of test food items in response to the user's input; A provision arrangement unit arranges for the provision of the food to be provided, The edible food amount recognition unit preferably estimates and recognizes the edible food amount based on the amount of food arranged to be provided.

[0020] In this way, by keeping the amount of allergen contained in each of the multiple test foods constant and counting the amount arranged for provision (e.g., sales volume), it is possible to easily estimate and recognize the amount of food that can be consumed, and ultimately the amount of allergen that can be ingested, based on this, which makes data processing easier.

[0021] In addition, the recipe presentation system of the present invention includes: A recipe presentation system that presents recipes for dishes to be eaten by a child in response to a request from a user who manages the child's meals, comprising: The present invention is characterized in that it is configured to execute any one of the recipe presentation methods described above.

[0022] Furthermore, the recipe presentation device of the present invention includes: A recipe presentation device that presents recipes for dishes to be eaten by a child in response to a request from a user who manages the child's meals, comprising: The present invention is characterized in that it is configured to execute any one of the recipe presentation methods described above.

[0023] In addition, the recipe presentation program of the present invention A recipe presentation program that causes a computer to execute a recipe presentation method for presenting recipes for dishes to be eaten by a child in response to a request from a user who manages the child's meals, the method comprising: The method is characterized in that the computer is caused to execute any one of the recipe presentation methods described above.

[0024] The recording medium of the present invention is The recipe presentation program is recorded and is readable by the computer. [Brief explanation of the drawings]

[0025] [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 is an image diagram showing an example of a screen displayed on a user terminal when the presentation system of FIG. 1 presents sample foods that can be provided to the user. [Figure 4] 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 a recipe to a user. [Figure 5] 4 is a flowchart showing a process executed by the presentation system of FIG. 1 when presenting a recipe for the first time. [Figure 6] 10 is a flowchart showing the process executed by the presentation system of FIG. 1 when presenting a recipe for the second or subsequent time. DETAILED DESCRIPTION OF THE INVENTION

[0026] A recipe presentation system according to an embodiment (hereinafter referred to as a "presentation system S") and a recipe presentation method executed using the same will be described below with reference to the drawings.

[0027] The presentation system S of this embodiment presents recipes for dishes to be eaten by a child in response to a request from a user U (for example, a parent of the child) who manages the child's diet.

[0028] [System Overview] The schematic configuration of the presentation system S will be described below with reference to FIGS.

[0029] As shown in Fig. 1, the presentation system S is a computer system for presenting recipes for meals to be eaten by a user U who manages the child's meals, in response to a request from the user U. The presentation system S is composed of a server 1 owned by a provider of the service provided by the presentation system S.

[0030] The server 1 is configured to be able to communicate information with a user terminal 2 such as a smartphone or tablet owned by a user U via the Internet network, a public line, or the like.

[0031] The recipe presentation system of the present invention is not limited to being configured by a single server, but may be configured so that any of the terminals constituting the recipe presentation system is equipped with the processing unit described below.

[0032] Therefore, for example, the entire recipe presentation system may be configured with 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 with the user terminal and the server working together or with the user terminal alone.

[0033] Furthermore, in the presentation system S of this embodiment, functions equivalent to the input unit 2a and output unit 2b 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 configured as an independent recipe presentation device.

[0034] 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 2a and an output unit 2b as functions (processing units) realized by at least one of an implemented hardware configuration and a program.

[0035] In this embodiment, the input unit 2a and output unit 2b of the user terminal 2 are described as 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.

[0036] 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 make up the recipe presentation system of the present invention, or the devices that input or output information to or from the recipe 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.

[0037] Therefore, for example, the input unit 2a and output unit 2b 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.

[0038] [Configuration of each processing section] Next, the processing units that constitute the presentation system S will be described with reference to FIGS.

[0039] As shown in Figure 2, the server 1 has the following functions (processing units) realized by at least one of the implemented hardware configuration and programs: a test food presentation unit 1a, a provided food recognition unit 1b, a provision arrangement unit 1c, a correspondence recognition unit 1d, a test food information storage unit 1e, a food quantity recognition unit 1f (edible food quantity recognition unit), a test allergen quantity recognition unit 1g (ingestible test allergen quantity recognition unit), a cross-allergen quantity recognition unit 1h (ingestible cross-allergen quantity recognition unit), a cross-reaction information storage unit 1i, a recipe recognition unit 1j, a recipe information storage unit 1k, a recipe presentation unit 1l, and a user information storage unit 1m.

[0040] The sample food presentation unit 1a presents sample foods that can be provided to the user U via the presentation system S to the user U via the user terminal 2 in a selectable format.

[0041] In the presentation system S, as shown in Figure 3, the sample food presentation unit 1a presents to the user terminal 2 the name and image of the sample food, the ingredients of the sample food (i.e., the types of allergens contained in the sample food), and an order button for the user U to order the sample food.

[0042] Figure 3 is an example of an image of a screen showing a single sample food. The presentation system S first presents a number of sample foods to the user terminal 2 so that they can be selected, and when one of the sample foods is selected by the user U, a screen like that shown in Figure 3 for the selected sample food is displayed.

[0043] Here, a "test food" refers to a food containing only one allergen that can cause an allergic reaction. The test food in this embodiment is made by freeze-drying or other methods of solidifying ingredients into a cube shape after processing them into a paste. The test food can be eaten as is, or can be dissolved in water or hot water to make a paste, and can also be used as a cooking ingredient. The amount of allergen contained in each "test food" is a fixed value.

[0044] The product form of the test food of the present invention is not limited to the freeze-dried product form described above, but may be any food ingredient containing only one allergen that can cause an allergic reaction. Therefore, for example, the product form of the test food is not limited to a solid, but may also be a powder, liquid, paste, or the like. Furthermore, for example, the test food may not be edible as is, but may only be used as an ingredient in cooking. Furthermore, the manufacturing method may be appropriately adopted depending on the product form.

[0045] Furthermore, the amount of allergen in the present invention is not limited to the amount obtained by directly measuring the content of the allergen, but may also be the amount of a food material containing the allergen. Therefore, for example, the amount of allergen may be the amount obtained by directly measuring the content of the allergen contained in the test food, or may be the amount calculated based on the concentration of the allergen contained in the food material obtained from publicly available information, or may be the amount of the food material containing the allergen (e.g., eggs, milk, buckwheat flour, nuts, etc.) itself contained in the test food. In other words, an amount that correlates with the content of the allergen can be treated as the amount of the allergen in the present invention.

[0046] The provided food product recognition unit 1b recognizes the provided food product that is the sample food product to be provided to the user U from among a plurality of sample foods in response to the user U's input.

[0047] In the presentation system S, when the user U touches the order button displayed on the user terminal 2, the provided food item recognition unit 1b recognizes the sample food item corresponding to the screen on which the order button is displayed as the provided food item. Note that the provided food item may be recognized by other methods. For example, a sample food item that the user U directly inputs into the user terminal 2 by text, voice, or the like may be recognized as the provided food item.

[0048] The delivery arrangement unit 1c executes processing related to arrangements for delivering the food to the user U based on conditions (address, delivery date, quantity, etc.) separately obtained from input by the user U, etc.

[0049] The correspondence recognition unit 1d recognizes the correspondence between the type and amount of edible foods, which are test foods among multiple test foods that did not cause an allergic reaction in children when ingested, and the type and amount of test allergens, which are allergens contained in those edible foods.

[0050] In the presentation system S, the correspondence recognition unit 1d first estimates that the test food that the user U arranged to provide is an edible food, that is, a test food that did not cause an allergic reaction in the child when eaten.

[0051] The correspondence recognition unit 1d then searches for and acquires information about the type and amount of test allergens corresponding to the estimated edible foods from the information stored in the test food information storage unit 1e, based on the estimated edible foods. At this time, the information may be recognized by a system external to the presentation system S.

[0052] The correspondence recognition unit of the present invention is not limited to this configuration, and may be any unit capable of recognizing the above-described correspondence. Therefore, for example, the correspondence recognition unit may recognize, as an edible food, a test food that the user has directly input into the user terminal by text, voice, etc., rather than the provided food. Also, the correspondence recognition unit may recognize, as an edible food, a test food that the user selected prior to this processing, or a test food that the user selected in another system.

[0053] The test food information storage unit 1e stores information on the type and amount of test allergens (ie, allergens contained in each test food) corresponding to each of a plurality of test foods.

[0054] The food amount recognition unit 1f (edible food amount recognition unit) recognizes the edible food amount, which is the amount of edible food that has been given to the child.

[0055] In the presentation system S, the food amount recognition unit 1f estimates and recognizes the edible food amount based on the amount (ie, number) of food provided arranged by the system based on the user U's input.

[0056] The edible food amount recognition unit of the present invention is not limited to this configuration, and may be any unit that can recognize the edible food amount. Therefore, for example, the edible food amount recognition unit may recognize the edible food amount from a direct amount such as grams rather than the number of provided foods, or may recognize the edible food amount directly input by the user into the user terminal using text, voice, etc.

[0057] The test allergen amount recognition unit 1g (ingestible test allergen amount recognition unit) recognizes the ingestible test allergen amount, which is the amount of test allergen that is unlikely to cause an allergic reaction when ingested by a child, based on the recognized correspondence and the edible food amount.

[0058] In the presentation system S, the test allergen amount recognition unit 1g recognizes the amount of ingestible test allergen by adding up the number of provided foods (more specifically, the number recommended to be eaten per meal) and the amount of test allergen contained in each test food corresponding to the provided foods.

[0059] The ingestible test allergen amount recognition unit of the present invention is not limited to this configuration, but may be any unit that recognizes the ingestible test allergen amount based on the correspondence relationship and the edible food amount.

[0060] Therefore, the method for recognizing the amount of ingestible test allergen may be other than the above-mentioned method. For example, in addition to the correspondence and the amount of edible food, the amount of ingestible test allergen may be recognized by referring to the child's physical information (gender, age, height, weight, etc.), physical condition, food preferences, information on allergies of the child's relatives, etc.

[0061] The cross-allergen amount recognition unit 1h (ingestible cross-allergen amount recognition unit) recognizes, based on an ingestible test allergen, an ingestible cross-allergen amount that is unlikely to cause an allergic reaction even if ingested by a child, for a cross-allergen that is an allergen that is likely to cause a cross-reaction with the test allergen.

[0062] In the presentation system S, the cross-allergen amount recognition unit 1h searches for and acquires information on the cross-allergen corresponding to the ingestible test allergen from the information stored in the cross-reaction information storage unit 1i based on the ingestible test allergen, and recognizes the amount of the ingestible cross-allergen. At this time, the information may be recognized from a system external to the presentation system S.

[0063] The cross-reaction information storage unit 1i stores information regarding cross-allergens corresponding to the test allergens contained in each of the multiple test foods (e.g., type, amount, and degree of possibility of causing a cross-reaction with the test allergen, etc.).

[0064] In this way, the presentation system S keeps the amount of allergens contained in each of the multiple test foods constant, and determines the amount of food that can be consumed, and therefore the amount of test allergens and cross-allergens that can be ingested, based on the number of test foods that are provided.

[0065] This is because user U may not have a proper understanding of the foods he or she can consume, and because it is difficult for the system to confirm whether the test food has actually been consumed, it may be difficult to determine the amount of food that can be consumed from the amount of test food consumed, and ultimately the amount of allergens that can be ingested.

[0066] Therefore, the presentation system S keeps the amount of allergens contained in each of the multiple test foods constant and counts the amount arranged for provision (for example, the number of items sold), so that the amount of food that can be consumed and, by extension, the amount of allergens that can be ingested can be easily estimated and recognized. This also makes it easy to process the data.

[0067] The recipe recognition unit 1j recognizes a recipe for a dish in which the amount of test allergen contained is equal to or less than the ingestible test allergen amount and the amount of cross allergen contained is equal to or less than the ingestible cross allergen amount, based on the ingestible test allergen amount and the ingestible cross allergen amount.

[0068] In the presentation system S, in the initial processing, the recipe recognition unit 1j searches for, acquires, and recognizes information on recipes stored in the recipe information storage unit 1k, based on the ingestible amount of test allergen and the ingestible amount of cross-allergen, containing recipes whose amount of contained allergen is equal to or less than the ingestible amount. At this time, the information may be recognized from a system external to the presentation system S.

[0069] Here, in the presentation system S, the recipe recognized by the recipe recognition unit 1j is a recipe that uses a cooked sample food.

[0070] This is because even ingredients containing the same allergen may have different allergy-causing potential depending on how they are cooked (for example, the degree of heating, etc.). Therefore, by using cooked test foods containing only one type of allergen in an amount that could cause an allergic reaction as ingredients for the recipes provided, the effects of changes in allergens due to cooking can be suppressed.

[0071] In addition, in the presentation system S, in the second and subsequent processing, the recipe recognition unit 1j is also able to recognize recipes for dishes that contain test allergens in an amount equal to or less than the ingestible test allergen amount and cross-allergens in an amount equal to or less than the ingestible cross-allergen amount, based on the user information corresponding to the user U.

[0072] Specifically, first, the recipe recognition unit 1j searches for, acquires, and recognizes user information corresponding to the user U from the user information storage unit 1m. The user information includes information about the ingestible test allergen amounts and ingestible cross-allergen amounts for the children whose diets are managed by the user U. Then, based on the user information, the recipe recognition unit 1j searches for, acquires, and recognizes information about recipes that contain an ingestible amount of allergens or less from recipes stored in the recipe information storage unit 1k.

[0073] The recipe recognition unit of the present invention is not limited to this configuration, but may recognize recipes containing test allergens in amounts equal to or less than the ingestible test allergen amount.

[0074] Therefore, for example, the recipe recognition unit may directly recognize the recipe information itself, or may indirectly recognize information related to the recipe (for example, cooking methods and seasonings suitable for each ingredient) by combining the information using a large-scale language model, etc. Also, for example, a recipe may be recognized using only the amount of ingestible test allergens without using the amount of ingestible cross-allergens. Also, for example, the recipe recognition unit may recognize a recipe without using user information even from the second time onwards.

[0075] The recipe information storage unit 1k stores information about recipes for dishes using test foods, categorized by the type and amount of test allergens and the type and amount of cross-allergens contained in the dishes.

[0076] The recipe presentation unit 1l presents the recognized recipe to the user U via the user terminal 2.

[0077] In presentation system S, in the first processing, when user U selects the order button on the screen for selecting a sample food product shown in Fig. 3, recipe presentation unit 11 causes user terminal 2 to display a screen showing a recipe corresponding to that sample food product, as shown in Fig. 4. Furthermore, in the second or subsequent processing, when recipe presentation unit 11 receives from user terminal 2 a signal indicating that user U wishes to refer to a recipe, recipe presentation unit 11 causes user terminal 2 to display a screen such as that shown in Fig. 4.

[0078] The recipe presentation unit of the present invention is not limited to this configuration, but may be configured to present the recognized recipe to the user. For example, the recipe presentation unit may present multiple recipes simultaneously or in a predetermined order, or may present recipes to the user not only as images but also as audio, images, and / or video. The timing of presenting the recipes may also be changed as appropriate depending on the user's requests.

[0079] The user information storage unit 1m stores, for each user U, information on the ingestible amount of test allergens and the ingestible amount of cross-allergens for the children whose diets the user manages.

[0080] However, the recipe presentation system of the present invention is not limited to this configuration. Therefore, for example, the recipe presentation system may use a user information storage unit provided in another system. Also, for example, the recipe presentation system may omit the user information storage unit if the process of presenting a recipe from the second time onwards, which will be described later, is not executed.

[0081] [Processing performed in each processing section] Next, the processing executed by the presentation system S will be described with reference to FIGS.

[0082] [Process to be executed when presenting a recipe for the first time] First, with reference to FIGS. 2 to 5, a process (that is, a recipe presentation method) that the presentation system S executes when presenting a recipe to the user U for the first time will be described.

[0083] In this process, first, the sample food presentation unit 1a presents sample foods that can be provided to the user U from the presentation system S to the user U via the user terminal 2 in a selectable format (FIG. 5 / STEP 10).

[0084] Specifically, as shown in Figure 3, the sample food presentation unit 1a presents on the user terminal 2 the name and image of the sample food, the ingredients of the sample food (i.e., the types of allergens contained in the sample food), and an order button for user U to order the sample food.

[0085] Next, the provided food item recognition unit 1b recognizes the provided food item that is the sample food item to be provided to the user U from among the plurality of sample foods in response to the input of the user U (FIG. 5 / STEP 11).

[0086] Specifically, when user U touches the order button displayed on user terminal 2, the provided food item recognition unit 1b recognizes the sample food item corresponding to the screen on which the order button is displayed as the provided food item.

[0087] Next, the delivery arrangement unit 1c executes processing related to arrangements for providing the food to user U based on conditions (address, delivery date, quantity, etc.) obtained from separate input by user U (Figure 5 / STEP 12).

[0088] Next, the correspondence recognition unit 1d recognizes the correspondence between edible foods, which are test foods among the multiple test foods that did not cause an allergic reaction in the child when ingested, and the type and amount of test allergens, which are allergens contained in those edible foods (Figure 5 / STEP 13).

[0089] Specifically, first, the correspondence recognition unit 1d estimates and recognizes the test food that the user U arranged to provide as an edible food, which is a test food that did not cause an allergic reaction in the child when ingested. Then, based on the estimated edible food, the correspondence recognition unit 1d searches and acquires information on the type and amount of the test allergen that corresponds to the edible food from the information stored in the test food information storage unit 1e, and recognizes it.

[0090] Next, the food amount recognition unit 1f recognizes the edible food amount, which is the amount of edible food that has been given to the child, based on the amount of food provided (FIG. 5 / STEP 14).

[0091] Specifically, the food amount recognition unit 1f estimates and recognizes the edible food amount based on the amount (ie, number) of food provided arranged by the system based on the user U's input.

[0092] Next, the test allergen amount recognition unit 1g recognizes the ingestible test allergen amount, which is the amount of test allergen that is unlikely to cause an allergic reaction if ingested by a child, based on the recognized correspondence and the edible food amount (Figure 5 / STEP 15).

[0093] Specifically, the test allergen amount recognition unit 1g recognizes the amount of test allergen by adding up the number of provided foods (more specifically, the number recommended to be eaten per meal) and the amount of test allergen contained in each test food corresponding to the provided foods.

[0094] Next, based on the ingestible test allergen, the cross-allergen amount recognition unit 1h recognizes the ingestible cross-allergen amount, which is an amount that is unlikely to cause an allergic reaction when ingested by a child, for the cross-allergen, which is an allergen that is likely to cause a cross-reaction with the test allergen (Figure 5 / STEP 16).

[0095] Specifically, the cross-allergen amount recognition unit 1h searches and acquires information about the cross-allergen corresponding to the ingestible test allergen from the information stored in the cross-reaction information storage unit 1i based on the ingestible test allergen, and recognizes the amount of the ingestible cross-allergen.

[0096] Next, the recipe recognition unit 1j recognizes a recipe for a dish in which the amount of test allergen contained is equal to or less than the ingestible test allergen amount and the amount of cross-allergen contained is equal to or less than the ingestible cross-allergen amount, based on the ingestible test allergen amount and the ingestible cross-allergen amount (Figure 5 / STEP 17).

[0097] Specifically, the recipe recognition unit 1j searches for, acquires, and recognizes information on recipes stored in the recipe information storage unit 1k that contain an amount of allergens that is less than the ingestible amount, based on the amount of ingestible test allergen and the amount of ingestible cross-allergen.

[0098] Next, the recipe presentation unit 1l presents the recognized recipe to the user U via the user terminal 2 (FIG. 5 / STEP 18).

[0099] Specifically, the recipe presentation unit 1l causes the user terminal 2 to display a screen showing the recipes corresponding to the food items ordered by the user U, as shown in FIG.

[0100] Next, the user information storage unit 1m stores, for each user U, information regarding the amount of ingestible test allergens and the amount of ingestible cross-allergens for the children whose diets the user U manages (Figure 5 / STEP 19), and then ends this processing.

[0101] As described above, the recipe presentation method executed by presentation system S recognizes the amount of allergens that are unlikely to cause an allergic reaction when ingested by a child, and recognizes and presents recipes for dishes that contain less than that amount of allergens. Therefore, by using the recipes, a user can make dishes that are unlikely to cause an allergic reaction in a child who eats them, without having to go through the tedious task of checking the amount of allergens contained in each food item used in the dish.

[0102] In this method, the amount of allergens used to recognize the recipe is recognized based on the amount of test food eaten that contains only one allergen in an amount that can cause an allergic reaction. In other words, this method recognizes the amount that can be ingested for each individual allergen, rather than foods that may contain multiple allergens. Therefore, compared to recipes recognized based on foods, it is more likely that a wider variety of recipes can be recognized.

[0103] Therefore, according to the recipe presentation method executed by the presentation system S, the user can learn recipes for a large number of dishes that are less likely to cause allergic reactions when consumed by children, without having to go through the tedious task of checking the amount of allergens contained in each food used in the dish.

[0104] However, people who have an allergic reaction to a specific allergen may also have an allergic reaction to other allergens that correspond to that specific allergen due to cross-reaction. It is difficult for users with only general knowledge to prepare dishes while understanding not only the many allergens that exist, but also the allergens that are likely to cause cross-reactions.

[0105] Therefore, the recipe presentation method executed by the presentation system S is configured to recognize recipes based not only on allergens that are likely to cause an allergic reaction, but also on other allergens that are likely to cause cross-reactions with those allergens when presenting a recipe.

[0106] By configuring it in this way, the user U can learn recipes for many dishes that are less likely to cause allergic reactions when consumed by children, without having to check the amount of allergens contained in each food used in the dish, or taking into account allergens that are likely to cause cross-reactions.

[0107] However, the recipe presentation method of the present invention is not limited to this configuration. Therefore, for example, the recipe presentation method may present a recipe with reference to only the test allergen and without reference to cross-allergens, or may present a recipe with reference to only the cross-allergen and without reference to the test allergen.

[0108] [Process to be performed when presenting a recipe for the second or subsequent times] First, with reference to FIGS. 2 and 6, a process executed by the presentation system S when presenting a recipe to the user U for the second or subsequent time will be described.

[0109] In this process, first, the presentation system S determines whether the user U wishes to receive the sample food (FIG. 6 / STEP 20).

[0110] Specifically, the user U is asked via the user terminal 2 whether he / she wishes to be provided with a sample food product or only to be presented with a recipe.

[0111] If the customer desires to receive the sample food (YES in STEP 20), the presentation system S executes the above-described processes in STEPs 10 to 19 again (FIG. 6 / STEP 21), and ends this process.

[0112] On the other hand, if the user does not wish to receive the sample food (NO in STEP 20), the recipe recognition unit 1j searches for and acquires user information corresponding to the user U from the user information storage unit 1m and recognizes it (Figure 6 / STEP 22).

[0113] Here, the user information includes information regarding the ingestible amounts of test allergens and ingestible amounts of cross-allergens for the children whose diets are managed by the user U.

[0114] Next, based on the recognized user information, the recipe recognition unit 1j searches, acquires, and recognizes information on recipes stored in the recipe information storage unit 1k that contain recipes with an amount of allergens that is below the ingestible amount (Figure 6 / STEP 23).

[0115] Next, the recipe presentation unit 1l presents the recognized recipe to the user U via the user terminal 2 (FIG. 6 / STEP 24), and the current process ends.

[0116] By configuring it in this way, if user U, who has already been provided with a sample food, wants to check the recipe again, or wants to know the recipe for a new dish using the sample food that has already been provided, there is no need to go through the process of being provided with the sample food again.

[0117] [Other embodiments] Although the illustrated embodiment has been described above, the present invention is not limited to this embodiment.

[0118] For example, in the above embodiment, the presentation system S is configured to be able to execute processes related to the provision (sales, etc.) of sample food products to the user U and processes related to the presentation of recipes. However, the recipe presentation system of the present invention is not limited to this configuration and may be configured to perform only processes related to the presentation of recipes. In such a configuration, processing units not used in the processing may be omitted as appropriate.

[0119] Also, for example, in the above embodiment, when the presentation system S presents a recipe for the second time or later, some of the processes that are executed when the recipe is presented the first time are omitted. However, the recipe presentation system of the present invention is not limited to this configuration, and may be configured to execute all of the processes that are executed when the recipe is presented the first time in the above embodiment every time. In such a configuration, processing units that are not used for processing may be omitted as appropriate.

[0120] In the above embodiment, for example, the provision system S is a single computer system. However, the present invention also includes a recipe presentation program for causing any one or more computers to execute the recipe presentation method described above, and a recording medium that records the program and that can be read by a computer used by a user or the like. [Explanation of symbols]

[0121] 1...server, 1a...test food presentation unit, 1b...provided food recognition unit, 1c...provision arrangement unit, 1d...correspondence recognition unit, 1e...test food information storage unit, 1f...food amount recognition unit (edible food amount recognition unit), 1g...test allergen amount recognition unit (ingestible test allergen amount recognition unit), 1h...cross-allergen amount recognition unit (ingestible cross-allergen amount recognition unit), 1i...cross-reaction information storage unit, 1j...recipe recognition unit, 1k...recipe information storage unit, 1l...recipe presentation unit, 1m...user information storage unit, 2...user terminal, 2a...input unit, 2b...output unit, S...presentation system (recipe presentation system), U...user.

Claims

1. A recipe presentation method for presenting recipes for dishes to be fed to a child in response to a request from a user managing the child's meals, comprising: a correspondence recognition unit for recognizing a correspondence between an edible food, which is a test food that did not cause an allergic reaction in the child when ingested, among a plurality of test foods containing only one type of allergen that can cause an allergic reaction, and the type and amount of a test allergen, which is the allergen contained in the edible food; an edible food amount recognition unit recognizing an edible food amount, which is the amount of the edible food that the child has eaten; a step in which an ingestible test allergen amount recognition unit recognizes, based on the correspondence relationship and the edible food amount, an ingestible test allergen amount that is unlikely to cause the allergic reaction even if the child ingests the test allergen; a recipe recognition unit recognizing, based on the ingestible test allergen amount, a recipe of a dish containing the test allergen in an amount equal to or less than the ingestible test allergen amount; a recipe presentation unit presenting the recipe to the user.

2. The recipe presentation method according to claim 1 , A recipe presentation method characterized in that the recipe is a recipe using the test food item that has already been cooked.

3. The recipe presentation method according to claim 1 , a step in which an ingestible cross-allergen amount recognition unit recognizes, based on the test allergen, an ingestible cross-allergen amount that is an allergen that is likely to cause a cross-reaction with the test allergen and that is an amount that is unlikely to cause the allergic reaction even if the child ingests the cross-allergen; The recipe presentation method is characterized in that the recipe recognition unit recognizes a recipe for a dish in which the amount of the test allergen contained is equal to or less than the amount of the ingestible test allergen and the amount of the cross-allergen contained is equal to or less than the amount of the ingestible cross-allergen, based on the amount of the ingestible test allergen and the amount of the ingestible cross-allergen.

4. The recipe presentation method according to claim 1 , The amount of the test allergen contained in each of the plurality of test foods is constant; A recipe presentation method, characterized in that the edible food amount recognition unit estimates and recognizes the edible food amount based on the number of samples of food consumed.

5. The recipe presentation method according to claim 1 , The amount of the test allergen contained in each of the plurality of test foods is constant; a step in which a provided food item recognition unit recognizes a provided food item that is a test food item to be provided from the plurality of test food items in response to the user's input; A provision arrangement unit arranges for the provision of the food to be provided, A recipe presentation method characterized in that the edible food amount recognition unit estimates and recognizes the edible food amount based on the amount of the food arranged to be provided.

6. A recipe presentation system that presents recipes for dishes to be eaten by a child in response to a request from a user who manages the child's meals, comprising: A recipe presentation system configured to execute the recipe presentation method according to any one of claims 1 to 5.

7. A recipe presentation device that presents recipes for dishes to be eaten by a child in response to a request from a user who manages the child's meals, comprising: A recipe presentation device configured to execute the recipe presentation method according to any one of claims 1 to 5.

8. A recipe presentation program that causes a computer to execute a recipe presentation method for presenting recipes for dishes to be eaten by a child in response to a request from a user who manages the child's meals, the method comprising: A recipe presentation program causing the computer to execute the recipe presentation method according to any one of claims 1 to 5.

9. 9. A recording medium having the recipe presentation program according to claim 8 recorded thereon, the recipe presentation program being readable by the computer.

Images