Cooking recipe display system, and cooking recipe display method

Abstract

To support selection of a cooking recipe.SOLUTION: A cooking recipe display system 1 having an information terminal 200 formed of a display screen 221 and a control unit 210 has a recipe data management unit 110 for managing a recipe database holding one or more processes indicating how to cook and a plurality of cooking recipes indicating a plurality of materials used for the cooking, and a material evaluation management unit 120 for managing a material evaluation table indicating procurement difficulty for each of the plurality of materials. The control unit 210 displays, on the display screen 221, auxiliary information obtained based on procurement difficulty of each of the plurality of materials indicated by the target recipe as one of the plurality of cooking recipes.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present disclosure relates to a cooking recipe display system and a cooking recipe display method. [Background technology]

[0002] In recent years, home appliances including display systems that display cooking recipes have become known. For example, Patent Document 1 discloses a cooking device that selects and displays recommended menus based on the difficulty level of the cooking menu and cooking history information. Patent Document 2 also discloses a microwave oven that searches for ingredients and displays the menu name and cooking recipe when the ingredient name is selected. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-155767 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-138343 Summary of the Invention [Problem to be solved by the invention]

[0004] The number of dishes that a user can make varies depending on the ingredients available and the user's cooking skills. Therefore, it is time-consuming for a user to search through the many recipes available to find a recipe that they can make. Therefore, a system that allows users to easily select a recipe is needed.

[0005] Therefore, the present disclosure provides a cooking recipe display system and a cooking recipe display method that can assist in the selection of a cooking recipe. [Means for solving the problem]

[0006] A cooking recipe display system according to one aspect of the present disclosure is a cooking recipe display system equipped with an information terminal having a display screen and a control unit, and further comprising: a recipe data management unit that manages a recipe database that holds multiple cooking recipes that indicate one or more steps for preparing a dish and multiple ingredients used in the dish; and an ingredient evaluation management unit that manages an ingredient evaluation table that indicates the degree of difficulty in obtaining each of the multiple ingredients. The control unit displays supplementary information obtained based on the degree of difficulty in obtaining each of the multiple ingredients indicated in a target recipe, which is one of the multiple cooking recipes, on the display screen.

[0007] A cooking recipe display method according to one embodiment of the present disclosure displays on a display screen one or more steps showing how to prepare a dish and auxiliary information obtained based on the difficulty of obtaining each of multiple ingredients indicated in a target recipe, which is one of multiple cooking recipes showing multiple ingredients used in the dish.

[0008] Furthermore, one aspect of the present disclosure can be realized as a program that causes a computer to execute the cooking recipe display method, or as a computer-readable non-transitory recording medium storing the program. [Effects of the Invention]

[0009] According to the present disclosure, it is possible to assist in the selection of a cooking recipe. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 1 is a diagram showing a schematic configuration of a cooking recipe display system according to the first embodiment. [Figure 2] FIG. 2 is a block diagram showing the configuration of the cooking recipe display system according to the first embodiment. [Figure 3] FIG. 3 is a diagram showing an example of the recipe group master database in the cooking recipe display system according to the first embodiment. [Figure 4]FIG. 4 is a diagram showing an example of a recipe ingredient table for "Chinese-style stewed chicken: 2 servings" with recipe ID "R002." [Figure 5] FIG. 5 is a diagram showing an example of a recipe procedure table for "Chinese-style stewed chicken: 2 servings" with recipe ID "R002." [Figure 6] FIG. 6 is a diagram showing an example of an ingredient evaluation table for vegetables. [Figure 7] FIG. 7 is a diagram showing an example of an ingredient evaluation table for general ingredients. [Figure 8] FIG. 8 is a diagram showing an example of an ingredient evaluation table related to seasonings. [Figure 9] FIG. 9 is a diagram showing an example of a material characteristic determination table relating to procurement difficulty. [Figure 10] FIG. 10 is a diagram showing an example of an ingredient characteristics determination table relating to cooking difficulty. [Figure 11] FIG. 11 is a diagram showing an example of an ingredient display image of a cooking recipe in the cooking recipe display system according to the first embodiment. [Figure 12] FIG. 12 is a diagram showing an example of a recipe selection image in the cooking recipe display system according to the first embodiment. [Figure 13] FIG. 13 is a diagram showing an example of changing the display order of recipe selection images. [Figure 14] FIG. 14 is a diagram showing another example of the recipe selection image in the cooking recipe display system according to the first embodiment. [Figure 15] FIG. 15 is a diagram showing information that helps improve cooking skills. [Figure 16] FIG. 16 is a block diagram showing the configuration of a cooking recipe display system according to the second embodiment. [Figure 17] FIG. 17 shows an example of a recipe ingredient table and a recipe-specific ingredient profile table for "Chinese-style stewed chicken: 2 servings" with recipe ID "R002." [Figure 18] FIG. 18 is a diagram illustrating an example of a necessity table. [Figure 19]FIG. 19 is a diagram showing an example of an alternative material profile table with restrictions. [Figure 20] FIG. 20 is a diagram showing an example of an unrestricted alternative material profile table. [Figure 21] FIG. 21 is a diagram showing an example of an ingredient display image of a cooking recipe in the cooking recipe display system according to the second embodiment. [Figure 22] FIG. 22 is a diagram showing an example of a pop-up display of alternative ingredients in an ingredient display image of a cooking recipe in the cooking recipe display system according to the second embodiment. [Figure 23] FIG. 23 is a diagram showing another example of a pop-up display of alternative ingredients in an ingredient display image of a cooking recipe in the cooking recipe display system according to the second embodiment. [Figure 24] FIG. 24 is a block diagram showing the configuration of a cooking recipe display system according to the third embodiment. [Figure 25] FIG. 25 is a diagram showing an example of a post about a cooking recipe. [Figure 26] FIG. 26 is a diagram illustrating an example of the recipe evaluation table. [Figure 27] FIG. 27 is a diagram showing an example of an analytical word table for alternative materials. [Figure 28] FIG. 28 is a diagram illustrating an example of a poster profile table. [Figure 29] FIG. 29 is a diagram showing an example of a table of alternative material analysis results by recipe. [Figure 30] FIG. 30 is a diagram showing an example of the alternative material profile table. [Figure 31] FIG. 31 is a diagram showing an example of a post for a cooking recipe and a post including a reply comment to the post. [Figure 32] FIG. 32 is a diagram showing another example of a post for a cooking recipe and a post including a reply comment to the post. [Figure 33] FIG. 33 is a diagram illustrating an example of the analysis result details table. [Figure 34]FIG. 34 is a diagram showing an example of an added and updated recipe group master database in the cooking recipe display system according to the third embodiment. [Figure 35] FIG. 35 is a diagram showing an example of an ingredient display image of a cooking recipe in the cooking recipe display system according to the third embodiment. [Figure 36] FIG. 36 is a diagram showing another example of an ingredient display image of a cooking recipe in the cooking recipe display system according to the third embodiment. [Figure 37] FIG. 37 is a block diagram showing the configuration of a cooking recipe display system according to the fourth embodiment. [Figure 38] FIG. 38 is a diagram illustrating an example of a recipe procedure table. [Figure 39] FIG. 39 is an example of a post edit image including a recipe creation button. [Figure 40] FIG. 40 is a diagram showing an example of a recipe editing image relating to ingredients. [Figure 41] FIG. 41 is a diagram showing an example of a recipe editing image relating to a procedure. [Figure 42] FIG. 42 is a diagram showing an example of registration of cooking recipes in the recipe group master database based on alternative ingredients. DETAILED DESCRIPTION OF THE INVENTION

[0011] (Summary of the Disclosure) Hereinafter, the embodiments will be specifically described with reference to the drawings.

[0012] The embodiments described below are all comprehensive or specific examples. The numerical values, shapes, materials, components, component placement and connection configurations, steps, and step order shown in the following embodiments are merely examples and are not intended to limit the present disclosure. Furthermore, among the components in the following embodiments, components not described in the independent claims are described as optional components.

[0013] Furthermore, each figure is a schematic diagram and is not necessarily an exact illustration. Therefore, for example, the scales of the figures do not necessarily match. Furthermore, in each figure, substantially the same components are given the same reference numerals, and redundant explanations are omitted or simplified.

[0014] (Embodiment 1) [composition] First, the overall configuration of the cooking recipe display system 1 according to the first embodiment will be described with reference to Fig. 1 and Fig. 2. Fig. 1 is a diagram showing a schematic configuration of the cooking recipe display system 1 according to the present embodiment. Fig. 2 is a block diagram showing the configuration of the cooking recipe display system 1 according to the present embodiment.

[0015] 1 and 2, the cooking recipe display system 1 according to this embodiment includes a recipe providing server 100 and an information terminal 200. The recipe providing server 100 is a web server. The recipe providing server 100 and the information terminal 200 are connected to each other via a network such as the Internet so that they can communicate with each other.

[0016] The recipe providing server 100 is a server that provides cooking recipes. The recipe providing server 100 may be either a cloud server or a physical server. Note that the recipe providing server 100 not only provides cooking recipes, but also generates and / or manages cooking recipes.

[0017] As shown in FIG. 2, the recipe providing server 100 includes a recipe data management unit 110, an ingredient evaluation management unit 120, and a communication unit .

[0018] The recipe data management unit 110 manages a recipe group master database (DB) 111. The recipe group master DB 111 is an example of a recipe database that holds a plurality of cooking recipes.

[0019] Fig. 3 is a diagram showing an example of the recipe group master DB 111 in the cooking recipe display system 1 according to the present embodiment. As shown in Fig. 3, the multiple cooking recipes stored in the recipe group master DB 111 include information on "recipe ID," "recipe name," "PR text," "corresponding amount," "category," and "cooking method." Note that some of this information may not be included in the cooking recipe.

[0020] "Recipe ID" indicates identification information for managing the cooking recipe. "Recipe name" indicates the title (name) of the cooking recipe. "PR text" indicates a summary that shows the characteristics of the dish in the cooking recipe. "Corresponding amount" indicates the amount of food when cooked according to the cooking recipe. "Classification" indicates the type of food in the cooking recipe. "Cooking method" indicates the main cooking method for the dish in the cooking recipe.

[0021] Each cooking recipe is information that indicates an ingredient list showing multiple ingredients used in the dish and one or more steps (cooking steps) showing how to prepare the dish. The ingredient list and steps each contain recipe terms expressed in natural language sentences. A cooking recipe may also include food images (illustrative images) showing the finished dish or the dish in the middle of being cooked. The food images are, for example, still images of actual dishes, but may also be videos. Alternatively, the food images may be illustrations that schematically depict the dish. Furthermore, the concept of "ingredients" includes not only food ingredients such as meat and vegetables, but also seasonings and water. "Ingredients" are basically ingredients that people can eat or drink, but may also include non-edible ingredients used to enhance the appearance of the dish.

[0022] New recipes may be added to and registered in the recipe group master DB 111, and old recipes may be deleted. In other words, the recipes stored in the recipe group master DB 111 may be updated as needed. The recipe group master DB 111 may be updated on a recipe-by-recipe basis, or only some of the items in a recipe may be updated. The recipe group master DB 111 is updated by a system administrator who manages the recipe providing server 100, but may also be updated by a user who uses the recipe display system 1.

[0023] As shown in FIG. 2, the recipe group master DB 111 holds a recipe ingredient table 111a and a recipe procedure table 111b.

[0024] The recipe ingredient table 111a holds information about ingredients for each cooking recipe. Specifically, the recipe ingredient table 111a holds, as information about ingredients, ingredient data that constitutes an ingredient list showing all ingredients used in one dish. An example of the recipe ingredient table 111a is shown in FIG. 4. FIG. 4 is a diagram showing an example of the recipe ingredient table 111a for "Chinese-style stewed chicken: 2 servings" with recipe ID "R002."

[0025] 4, the ingredient data stored in the recipe ingredient table 111a includes information on "group," "ingredient ID," "ingredient name," "ingredient state," "amount," and "alternative name." Note that some of this information does not necessarily need to be included in the ingredient data.

[0026] "Group" indicates the group to which an ingredient belongs when multiple ingredients used in one dish are grouped. Grouping is performed, for example, for each intermediate ingredient created in a cooking process. In the example shown in Figure 4, an intermediate ingredient is created using multiple ingredients belonging to group "A," such as "ginger" and "star anise."

[0027] "Ingredient ID" indicates identification information (e.g., identification number) for managing ingredients. "Ingredient name" indicates the name of the ingredient. "Ingredient status" indicates the status of the ingredient during the cooking process. "Quantity" indicates the amount of ingredient used in cooking. "Alternative name" indicates another name for the ingredient (abbreviation, nickname, etc.).

[0028] The recipe step table 111b stores information about one or more steps for each cooking recipe. Specifically, the recipe step table 111b stores step data that constitutes all steps for making one dish as step-related information. The order in which all steps are performed is indicated by, for example, numbers.

[0029] An example of the recipe procedure table 111b is shown in Fig. 5. Fig. 5 is a diagram showing an example of the recipe procedure table 111b related to "Chinese-style stewed chicken: 2 servings" with recipe ID "R002".

[0030] As shown in FIG. 5, the procedure data held in the recipe procedure table 111b includes information on a "procedure number" and a "procedure description."

[0031] The "step number" indicates the order in which cooking is performed. The "step description" indicates the specific cooking content to be performed in that step. The "step description" is expressed in natural language sentences. Therefore, when the "step description" is displayed, the user can make the dish by cooking according to the "step description." In other words, the user can make the dish indicated by the desired cooking recipe by using the ingredients indicated in the recipe ingredient table 111a and cooking according to the order of steps and step description indicated in the recipe step table 111b.

[0032] The material evaluation management unit 120 manages a material evaluation table 121. As shown in FIG.

[0033] The ingredient evaluation table 121 is a table showing the characteristics of a plurality of ingredients. The characteristics of ingredients include the difficulty of procurement, the difficulty of cooking, the frequency of use, the shelf life, or the ease of handling. Specifically, the ingredient evaluation table 121 holds characteristic data relating to the characteristics of ingredients. An example of the ingredient evaluation table 121 is shown in Figs. 6 to 8.

[0034] Fig. 6 is a diagram showing an example of an ingredient evaluation table 121 for vegetables. Fig. 7 is a diagram showing an example of an ingredient evaluation table 121 for general food ingredients. Fig. 8 is a diagram showing an example of an ingredient evaluation table 121 for seasonings.

[0035] The characteristic data held in the material evaluation table 121 shown in each figure includes information regarding "category ID," "category," "material name," "difficulty of procurement," "frequency of use," "storage life," and "ease of handling."

[0036] "Category ID" indicates identification information for managing the material category. "Category" indicates the material classification to which the material belongs. "Material Name" indicates the name and material ID of the material. Note that "Material Name" and "Material ID" may be managed separately, as in the recipe material table 111a of FIG. 4.

[0037] "Procurement difficulty" is a numerical representation of the difficulty of procuring an ingredient. The higher the number, the more difficult it is to procure the ingredient, and the lower the number, the easier it is to procure the ingredient. For example, ingredients with a procurement difficulty of around "0.2" are ingredients that can be easily obtained at convenience stores or small shops. Ingredients with a procurement difficulty of around "0.4" are ingredients that can be obtained at general supermarkets or large convenience stores with a good selection. Ingredients with a procurement difficulty of around "0.6" are ingredients that are not sold at convenience stores, but can be obtained at relatively large supermarkets. Ingredients with a procurement difficulty of around "0.7" are ingredients that can only be obtained at specialized stores such as specialty stores or high-end supermarkets.

[0038] "Frequency of use" indicates how often a material is used. The larger the value, the more frequently the material is used, and the smaller the value, the less frequently the material is used.

[0039] "Shelf life" indicates the number of days an ingredient will last. The larger the number (number of days), the longer the ingredient will last (i.e., it can be used for a long time), and the smaller the number (number of days), the shorter the ingredient will last (i.e., it can be used for a short period of time). "Shelf life" may be set for each storage environment. For example, "shelf life" may be set for at least one of storage indoors (at room temperature), storage in a refrigerator, and storage in a freezer.

[0040] "Ease of handling" indicates the difficulty of cooking an ingredient. The higher the number, the more difficult the ingredient is to cook, and the lower the number, the easier the ingredient is to cook. For example, the cooking difficulty is set based on the number of cooking actions required for the ingredient. Cooking actions include, for example, actions related to cooking, such as preparing ingredients, cutting, baking, and boiling.

[0041] The degree of difficulty of procurement, frequency of use, shelf life, and ease of handling are each set by an administrator of the recipe display system 1 by evaluating each ingredient in advance. At this time, seasonality and regionality may be taken into consideration when making the evaluation. For example, at least one of the degree of difficulty of procurement, frequency of use, shelf life, and ease of handling may be set for each region or season.

[0042] For example, since the difficulty of procuring a material that is a specialty of a certain region is easier than procuring it in other regions, the procurement difficulty is set to a value lower than the procurement difficulty set for other regions. Furthermore, for example, the procurement difficulty in summer for materials that are harvested in summer, such as summer vegetables, is set to a value lower than the procurement difficulty in winter. Furthermore, since materials that are often used as ingredients in hot pots are used more frequently in summer than in winter, the frequency of use of such materials in winter is set to a value higher than the frequency of use in summer. Furthermore, the shelf life of materials that spoil easily in summer is set to a value lower than the shelf life set for winter. In this way, the numerical values ​​of the difficulty of procurement, frequency of use, shelf life, and ease of handling are set in advance based on the characteristics of each material.

[0043] Each value may be updated as needed. For example, the frequency of use may be changed based on the number of times the recipe is referenced or the number of times the ingredients are searched. Furthermore, the degree of difficulty of procurement, frequency of use, ease of handling, etc. may be updated based on the analysis of user comments on the recipe.

[0044] The ingredient characteristic determination output unit 122 determines the characteristics of multiple ingredients indicated in a cooking recipe and outputs the determination results. Specifically, the ingredient characteristic determination output unit 122 extracts the characteristics of each ingredient by referring to the ingredient evaluation table 121. The ingredient characteristic determination output unit 122 identifies auxiliary information related to the ingredient by referring to the ingredient characteristic determination table 123 based on the extracted characteristics, and outputs the identified auxiliary information as the determination result.

[0045] The ingredient characteristic determination table 123 is provided for each ingredient characteristic item. For example, the ingredient characteristic determination table 123 includes a table relating to procurement difficulty and a table relating to cooking difficulty.

[0046] 9 is a diagram showing an example of the ingredient characteristic determination table 123a related to procurement difficulty. As shown in Fig. 9, the ingredient characteristic determination table 123a associates procurement difficulty with two types of characteristic expression labels. Specifically, for each range of procurement difficulty, characteristic expression labels related to common ingredients and characteristic expression labels related to seasonings are associated.

[0047] The characteristic expression label is an example of procurement difficulty information displayed on the display screen 221. The procurement difficulty information is an example of auxiliary information, and includes natural language sentences that express the procurement difficulty, such as "rare," "special," "standard," and "basic." This allows the user to easily understand the procurement difficulty of the corresponding material when it is displayed on the display screen 221.

[0048] Fig. 10 is a diagram showing an example of the ingredient characteristic determination table 123b related to cooking difficulty. As shown in Fig. 10, the ingredient characteristic determination table 123b associates cooking difficulty (degree of ease of handling) with characteristic expression labels. Specifically, each range of cooking difficulty is associated with a characteristic expression label related to ease of cooking.

[0049] The characteristic expression label is an example of cooking difficulty information displayed on the display screen 221. The cooking difficulty information is an example of auxiliary information, and includes natural language sentences that express cooking difficulty, such as "time-consuming," "a little extra effort," "easy," and "no effort." This allows the user to easily understand the cooking difficulty of the corresponding ingredient when the information is displayed on the display screen 221.

[0050] Although procurement difficulty and cooking difficulty are each divided into four ranges using three thresholds, this is not limiting. At least one of procurement difficulty and cooking difficulty may be divided into two ranges using one threshold. The number of thresholds distinguishing each of procurement difficulty and cooking difficulty is not particularly limited and may be different from each other. Furthermore, procurement difficulty and cooking difficulty are shown in a range between "0" and "1", but this is not limiting. At least one of procurement difficulty and cooking difficulty may be expressed on a ten-point scale from "1" to "10". Procurement difficulty and cooking difficulty may each take on two or more different values.

[0051] The communication unit 130 communicates with the outside via a network. The communication unit 130 is, for example, a communication adapter that can communicate with an external device or an external system. Specifically, the communication unit 130 can communicate with the information terminal 200.

[0052] The communication method used by the communication unit 130 is, for example, a WAN (Wide Area Network), a LAN (Local Area Network), power line communication, infrared communication, short-range wireless communication (e.g., Bluetooth (registered trademark) communication), or mobile communication for mobile phones.

[0053] Next, the information terminal 200 will be described. The information terminal 200 is an electronic device having a display screen 221. The information terminal 200 is, for example, a smartphone, a tablet terminal, a portable information processing device (including a television function, etc.) used in the kitchen or bathroom, a mobile information processing device such as a notebook personal computer, or a stationary information processing device such as a desktop personal computer, a smart display, or a signage.

[0054] In this embodiment, the information terminal 200 is a smartphone, and has an input / output unit 220 including a display screen 221 having both a display function and an operation function. In other words, the display screen 221 also functions as an operation screen.

[0055] The information terminal 200 also has a network connection function. Therefore, as shown in Fig. 1, a user holding the information terminal 200 can search for cooking recipes and select one cooking recipe from among multiple cooking recipes by operating the information terminal 200 to access the recipe providing server 100. Furthermore, the cooking recipe selected by the user is displayed on the display screen 221 of the information terminal 200, so that the cooking recipe (cooking steps and necessary ingredients) can be presented to the user.

[0056] As shown in FIG. 2, the information terminal 200 includes a control unit 210, an input / output unit 220, and a communication unit 230.

[0057] The control unit 210 controls the information terminal 200. For example, the control unit 210 is a processing unit that performs various functions of the information terminal 200 by controlling the input / output unit 220 and the communication unit 230. Specifically, the control unit 210 is a control circuit having a memory in which a program such as an application program (app) is stored, a processor that executes the program, and various input / output ports. The control unit 210 is an application unit, and performs various controls by, for example, having a processor execute a program stored in the memory. The processor may be, for example, an MPU (Micro Processing Unit), a CPU (Central Processing Unit), a DSP (Digital Signal Processor), or the like. It is composed of a Graphics Processing Unit (GPU), a Graphical Processing Unit (SPU), or a System on a Chip (SoC).

[0058] In this embodiment, the control unit 210 displays a display image of a cooking recipe determined by the recipe providing server 100 on the display screen 221 of the input / output unit 220. The display image of a cooking recipe includes a selection image of the cooking recipe, an ingredient display image showing a list of ingredients needed to make the dish indicated by the cooking recipe, and a procedure display image showing the procedure for making the dish indicated by the cooking recipe. The display content and layout of each display image may be determined and generated by the control unit 210, or by a control unit (not shown) of the recipe providing server 100, the recipe data management unit 110, or the ingredient evaluation management unit 120.

[0059] The control unit 210 has a data cache area 211. The data cache area 211 is used, for example, as a working memory for the control unit 210. For example, upon receiving an instruction from a user, the control unit 210 executes a desired process while storing information necessary for the process in the data cache area 211.

[0060] Input / output unit 220 has the functions of both an input unit that receives input (such as an operation) from a user and an output unit that outputs processing results controlled by control unit 210. In this embodiment, input / output unit 220 has a display device having display screen 221. As an example, input / output unit 220, which is a display device, is a liquid crystal display device, an organic EL device, or the like.

[0061] The input / output unit 220 is a user interface operated by a user. For example, if the information terminal 200 is a smartphone, the input / output unit 220 is configured with a single touch panel. The touch panel displays a GUI (Graphical User Interface) image suitable for touch operations by the user.

[0062] The input / output unit 220 is not limited to a display device, and may be an audio input / output device such as a microphone or a speaker. In the present embodiment, the input / output unit 220 functions as both an input unit and an output unit, but the input unit and the output unit may be separate devices. In this case, the output unit is, for example, a display device or an audio output device. The input unit is, for example, a sensing device, an audio input device, or various input devices such as a mouse or a keyboard.

[0063] The communication unit 230 has a function of communicating with the outside via a network. The communication unit 230 is, for example, a communication adapter that can communicate with an external device or system including the recipe providing server 100. Specifically, the communication unit 230 can communicate with the recipe providing server 100.

[0064] The communication method used by the communication unit 230 is, for example, a WAN, a LAN, power line communication, infrared communication, short-range wireless communication (for example, Bluetooth (registered trademark) communication), or mobile communication for mobile phones.

[0065] The information terminal 200 may have a separate memory as a storage unit for storing various data. For example, the memory may store cooking recipes downloaded from the recipe providing server 100. The memory may include a primary storage device such as a RAM (Random Access Memory) or a ROM (Read Only Memory). The memory may also include a secondary storage device such as an HDD (Hard Disk Drive) or an SSD (Solid State Drive) and / or a tertiary storage device such as an optical disk or an SD card. The memory is, for example, a non-volatile memory, but may also be a volatile memory.

[0066] [Example of display] Next, a specific example of the display image displayed on the display screen 221 in the cooking recipe display system 1 according to the present embodiment will be described.

[0067] Fig. 11 shows an example of an ingredient display image of a cooking recipe in the cooking recipe display system 1 according to this embodiment. Fig. 11(a) shows an ingredient display image 301 in the procurement difficulty display mode. Fig. 11(b) shows an ingredient display image 302 in the cooking difficulty display mode.

[0068] The ingredient display images 301 and 302 are generated by the control unit 210 of the information terminal 200 and displayed on the display screen 221. The control unit 210 generates the ingredient display images 301 and 302 based on information transmitted from the recipe providing server 100 via the communication unit 130 and received via the communication unit 230. Alternatively, the control unit (not shown) of the recipe providing server 100 may generate the ingredient display images 301 and 302 and transmit them to the information terminal 200 via the communication unit 130.

[0069] FIG. 11 shows, as an example, ingredient display images 301 and 302 that are displayed when "Chinese-style stewed chicken" with recipe ID "R002" is selected as the target recipe. The target recipe is one of multiple cooking recipes, for example, a cooking recipe selected by a user. Ingredient display images 301 and 302 each include text (natural language sentences) that represent the recipe name of the target recipe, "Chinese-style stewed chicken," and the promotional text, "Simple and convenient warm side dish." The recipe name and promotional text can be obtained by referring to the recipe group master DB 111 shown in FIG. 3.

[0070] Each of the ingredient display images 301 and 302 includes GUI objects that can be operated by the user. Specifically, each of the ingredient display images 301 and 302 includes an ingredient display button 310, a procedure selection button 320, a display switch button 330, a quantity selection button 335, and a back button 360. Each of the ingredient display images 301 and 302 also includes an ingredient list 340.

[0071] The ingredient display button 310 is a button for displaying the ingredient display image 301 or 302. In FIG. 11, the ingredient display button 310 is already selected. Whether the button is selected or not can be indicated by, but not limited to, reversing the contrast between the text and the background. The ingredient display button 310 does not have to be included in the ingredient display images 301 and 302.

[0072] The step selection buttons 320 are buttons for displaying the steps of the target recipe. Here, four step selection buttons 320 are included. The numbers "1" to "4" on each button correspond to the step numbers. For example, if the step selection button 320 marked with "1" is selected, a step display image showing cooking step "1" for "Chinese stewed chicken" is displayed on the display screen 221.

[0073] The display switch button 330 is a button that switches the display mode of the ingredient display image. Specifically, when selected, the display switch button 330 switches the display content of the auxiliary information (optional information) that indicates the characteristics of each of the multiple ingredients shown in the ingredient list 340. For example, by selecting the display switch button 330, it is possible to switch between a procurement difficulty display mode and a cooking difficulty display mode.

[0074] The quantity selection button 335 is a button for selecting the quantity of a cooking recipe. When the quantity selection button 335 is selected, the quantity of each ingredient is changed. Note that if there is only one corresponding quantity in the recipe group master DB 111, the quantity selection button 335 does not need to be displayed.

[0075] The ingredient list 340 lists the ingredients and the amounts of each ingredient specified by the target recipe. In this embodiment, the ingredient list 340 lists all the ingredients and the amounts of each ingredient specified by the target recipe. All the ingredients and the list can be obtained by referring to the recipe ingredient table 111a shown in FIG.

[0076] The back button 360 is a button for returning to the first image. When the back button 360 is selected, the first image of the cooking recipe display application, for example, a search image of a cooking recipe, is displayed on the display screen 221.

[0077] In this embodiment, the ingredient display image 301 is an example of a first ingredient display image including procurement difficulty information, and includes procurement difficulty icons 350 for all ingredients in the target recipe. The procurement difficulty icons 350 are an example of procurement difficulty information, and are displayed differently depending on the difficulty of procuring the corresponding ingredient. Specifically, the procurement difficulty icons 350 include the eight types shown in the ingredient characteristics determination table 123a of FIG. 9. In FIG. 11(a), of the eight types of procurement difficulty icons 350, five types of icons (labels) are included: a basic ingredient icon 351a, a basic seasoning icon 351b, a standard icon 352a, a rare ingredient icon 353a, and a special seasoning icon 353b.

[0078] The basic ingredient icon 351a represents an ingredient with a procurement difficulty level of "0" or greater but less than "0.2" and includes the text "Basic." The basic seasoning icon 351b represents an ingredient with a procurement difficulty level of "0" or greater but less than "0.2" and includes the text "Basic Seasoning." Note that a common icon may be displayed without distinguishing between ingredients and seasonings.

[0079] The standard icon 352a represents an ingredient or seasoning with a procurement difficulty level of "0.2" or more but less than "0.4" and includes the text "standard." Here, a common icon is displayed without distinguishing between ingredients and seasonings, but different icons may be used to distinguish between ingredients and seasonings. For example, an icon including the text "standard seasoning" may be displayed for a seasoning. Alternatively, an icon including the text "standard ingredient" may be displayed for an ingredient.

[0080] The rare ingredient icon 353a represents an ingredient with a procurement difficulty of 0.4 or more and less than 0.8, and includes the text "Rare ingredient." The special seasoning icon 353b represents an ingredient with a procurement difficulty of 0.4 or more and less than 0.8, and includes the text "Special seasoning." Note that a common icon may be displayed without distinguishing between ingredients and seasonings.

[0081] In (a) of FIG. 11, no ingredients or seasonings with a procurement difficulty of "0.8" or higher are included, so the corresponding icons are not displayed. In this way, the procurement difficulty icons 350 contain different text, allowing the user to easily understand the procurement difficulty of each ingredient at a glance. Note that the natural language sentences represented by the text contained in each icon are merely examples and are not particularly limited. Furthermore, the level of procurement difficulty may be expressed simply by abbreviated terms such as "high" or "low." Alternatively, the level of procurement difficulty may be expressed numerically.

[0082] Which icon is displayed as the procurement difficulty icon 350 for each ingredient is determined by referencing the ingredient evaluation table 121 and the ingredient characteristic determination table 123a related to procurement difficulty. Specifically, the ingredient characteristic determination output unit 122 obtains the procurement difficulty of each ingredient of the target recipe by referencing the ingredient evaluation table 121, and obtains the characteristic expression label corresponding to the obtained procurement difficulty by referencing the ingredient characteristic determination table 123a. This allows the characteristic expression label corresponding to each ingredient to be displayed as an icon on the display screen 221.

[0083] In this way, since the procurement difficulty icon 350 is displayed on the ingredient display image 301, the user can easily determine whether or not they can easily obtain the necessary ingredients, which serves as an indicator when deciding whether or not to cook the target recipe. This makes it easy for the user to select a cooking recipe.

[0084] On the other hand, not only ingredients but also the ability to actually cook is important when cooking a dish. The ingredient display image 302 in the cooking difficulty display mode shown in (b) of Figure 11 is suitable for such a case.

[0085] The ingredient display image 302 shown in FIG. 11(b) is an example of a second ingredient display image including cooking difficulty information, and includes cooking difficulty icons 370 for all ingredients in the target recipe. The cooking difficulty icons 370 are an example of cooking difficulty information, and are displayed differently depending on the cooking difficulty of the corresponding ingredient. Specifically, the cooking difficulty icons 370 include the four types shown in the ingredient characteristics determination table 123b of FIG. 10. In FIG. 11(b), of the eight types of cooking difficulty icons 370, four types of icons (labels) are included: a no-effort icon 371, an easy icon 372, a more-effort icon 373, and a more-effort icon 374.

[0086] The no-effort icon 371 is an icon representing an ingredient or seasoning with an ease of handling rating (cooking difficulty rating) of "0" or more but less than "0.2" and includes the text "no effort." The easy icon 372 is an icon representing an ingredient or seasoning with an ease of handling rating of "0.2" or more but less than "0.4" and includes the text "easy." The extra effort icon 373 is an icon representing an ingredient or seasoning with an ease of handling rating of "0.4" or more but less than "0.8" and includes the text "an extra effort." The extra effort icon 374 is an icon representing an ingredient or seasoning with an ease of handling rating of "0.8" or more and includes the text "some effort."

[0087] In this way, by including different text in the cooking difficulty level icons 370, the user can easily understand the cooking difficulty level of each ingredient just by looking at them. Note that the natural language sentences represented by the text included in each icon are merely examples and are not particularly limited. Also, the level of cooking difficulty may simply be expressed by abbreviated terms such as "high" or "low." Alternatively, the level of cooking difficulty may be expressed numerically. Also, although a common icon is displayed without distinguishing between ingredients and seasonings, different icons may be used to distinguish between ingredients and seasonings.

[0088] In this embodiment, the procurement difficulty display mode and the cooking difficulty display mode can be switched by selecting the display switch button 330. This allows the user to determine whether they can prepare a dish from the perspective of ingredient procurement and cooking technique based on the information displayed on the display screen 221. In this way, the cooking recipe display system 1 can support the user in selecting a cooking recipe.

[0089] 11 shows an example in which auxiliary information useful for assisting in selecting a recipe is displayed as an icon in the recipe ingredient display image, but this is not limiting. For example, auxiliary information may be included in the recipe selection image.

[0090] Fig. 12 is a diagram showing an example of a recipe selection image 401 in the recipe display system 1 according to the present embodiment. The recipe selection image 401 is an image for allowing the user to select a cooking recipe. As shown in Fig. 12, the recipe selection image 401 includes a search window 410, a search button 415, a page forward button 420, search results 430, an auxiliary information label 440, and a back button 360.

[0091] The search window 410 accepts text input from the user. The user enters words related to the recipe they want to make (such as ingredients or the name of the dish) as search words into the search window 410. The search words accepted in the search window 410 are sent to the recipe providing server 100 via the communication unit 230.

[0092] The search button 415 is a button that starts a search using the search word entered in the search window 410. When the search button 415 is selected, the recipe data management unit 110 starts a search of data related to cooking recipes stored in the recipe group master DB 111.

[0093] The page forward button 420 is a button for switching the search results that are displayed when the search results cannot be displayed on one screen. For example, in the recipe selection image 401 shown in Fig. 12, even though 20 recipes were found, only three recipes are displayed. By selecting the page forward button 420, the fourth and subsequent recipes are displayed.

[0094] The search results 430 include the image and name of the cooking recipe. At least one of the image and the name is selectable. When the image or the name is selected, an ingredient display image or a procedure display image is displayed on the display screen 221. For example, when the name or image of "Chinese-style stewed chicken" is selected, the ingredient display image 301 or 302 shown in FIG. 11 is displayed.

[0095] The auxiliary information label 440 is assigned to each recipe and includes information that is useful when the user selects a recipe. In this embodiment, the auxiliary information label 440 is an example of auxiliary information obtained based on the procurement difficulty, and indicates ingredients included in the recipe that have a procurement difficulty level equal to or greater than a predetermined value. The predetermined value is, for example, "0.4." In other words, it indicates "rare ingredients" or "very rare ingredients," or "special seasonings" or "very rare seasonings" among the ingredients included in the recipe.

[0096] For example, in "Chinese-style stewed chicken," "harusame" is a rare ingredient, so rare ingredient label 441 representing "harusame" is displayed. Rare ingredient label 441 is an example of first ingredient information indicating an ingredient with a procurement difficulty equal to or greater than a predetermined value, and similar to rare ingredient icon 353a in FIG. 11(a), it indicates an ingredient with a procurement difficulty equal to or greater than "0.4" and less than "0.8." Rare ingredient label 441 includes a hashtag and a natural language sentence representing the name of the ingredient.

[0097] In addition, for "Chinese-style stewed chicken," "star anise" and "honey" are special seasonings, so special seasoning labels 442 representing these are displayed. The special seasoning label 442 is an example of first ingredient information indicating an ingredient whose procurement difficulty is equal to or greater than a predetermined value, and similar to the special seasoning icon 353b in (a) of FIG. 11, represents an ingredient whose procurement difficulty is equal to or greater than "0.4" and less than "0.8." The rare ingredient label 441 includes a hashtag and a natural language sentence representing the name of the seasoning.

[0098] In this way, the recipe selection image 401 includes auxiliary information label 440 related to procurement difficulty, so the user can compare and consider multiple recipes and determine whether or not they can easily obtain the ingredients required for each recipe. For example, the user can determine whether or not they can obtain the ingredients required for each recipe without having to select each recipe individually.

[0099] In this case, instead of displaying all ingredients in a recipe, only ingredients with a procurement difficulty level above a predetermined value are displayed. Ingredients with a high procurement difficulty level are ingredients that can be a bottleneck when preparing the dish, that is, ingredients that can be a major obstacle when gathering the ingredients for the dish. By displaying only such ingredients, information overload can be reduced, making it easier for the user to make decisions and supporting the selection of a recipe.

[0100] In order to assist the user in selecting a recipe, the display order of the recipes may be changed according to the procurement difficulty level. Fig. 13 is a diagram showing an example of changing the display order of the recipe selection image 402.

[0101] The recipe selection image 402 shown in FIG. 13(a) further includes a sort button 450 compared to the recipe selection image 401 shown in FIG.

[0102] The sort button 450 is a button for changing the display order of the search results. For example, in the recipe selection image 402 shown in Fig. 13, the search results 430 are sorted in order of popularity. The order of popularity may be, for example, the order in which the cooking recipes are most frequently selected.

[0103] The user can change the display order by selecting the sort button 450. For example, the recipe selection image 402 shown in Fig. 13 includes search results 431 in which cooking recipes are arranged in descending order of the number of ingredients with a difficulty level of procurement above a predetermined value. In the search results 431, the cooking recipes are arranged in descending order of the number of ingredients included in each cooking recipe that have a difficulty level of procurement above a predetermined value.

[0104] For example, the three recipes shown in Figure 13(a), "Chinese-style stewed chicken," "Savory-grilled chicken wings," and "Curried chicken wings," have 3, 1, and 2 ingredients with high procurement difficulty, respectively. Therefore, "Savory-grilled chicken wings," which has the fewest number of ingredients with high procurement difficulty, is given top priority, followed by "Curried chicken wings" and "Chinese-style stewed chicken." This results in search results 431, as shown in Figure 13(b).

[0105] Here, the display order is determined based on the total number of ingredients whose procurement difficulty is equal to or greater than a predetermined value, without distinguishing between ingredients and seasonings. However, this is not limited to this. For example, the display order may be determined based on the total number of ingredients whose procurement difficulty is equal to or greater than a predetermined value, with only ingredients being the target. In this case, if the total number of ingredients whose procurement difficulty is equal to or greater than a predetermined value is the same, the display order may be determined based on the total number of ingredients whose procurement difficulty is equal to or greater than a predetermined value.

[0106] The recipe selection image may include supplementary information on the cooking difficulty level in addition to the procurement difficulty level. Fig. 14 is a diagram showing an example of a recipe selection image 403 in the cooking recipe display system 1 according to the present embodiment.

[0107] 14 shows the results of a search for "Yuzu." The recipe selection image 403 includes a labor information label 443, which is an example of the auxiliary information label 440.

[0108] The time-consuming information label 443 is an example of second ingredient information that indicates an ingredient whose cooking difficulty level is equal to or greater than a predetermined value, and represents an ingredient whose cooking difficulty level is equal to or greater than "0.8." The time-consuming information label 443 includes a hashtag and a natural language sentence that indicates a specific cooking step that requires time and effort. For example, as shown in FIG. 14, for "clam pasta with yuzu pepper," the time-consuming information label 443 is displayed, which indicates the cooking step of "removing sand" from the "clams."

[0109] The cooking steps included in the time and effort information label 443 can be obtained, for example, by analyzing the recipe step table 111b. Alternatively, the cooking steps included in the time and effort information label 443 may be included in the "procurement difficulty" item in the ingredient evaluation table 121, although this is not shown in Figures 6 to 8.

[0110] In this way, the recipe selection image 403 includes the time-consuming information label 443 relating to cooking difficulty, so the user can easily determine whether or not they can cook the ingredients in each recipe while comparing and considering multiple cooking recipes. Specifically, the cooking steps that require time and effort are displayed, so the user can determine whether or not they can properly perform the cooking steps based on their own cooking skills, without having to select each cooking recipe individually.

[0111] Just as with procurement difficulty, ingredients with a high cooking difficulty are ingredients that can be a bottleneck when making a dish, i.e., ingredients that can be a major obstacle when cooking. By displaying only such ingredients, information overload can be suppressed, making it easier for users to make decisions and supporting the selection of cooking recipes.

[0112] The recipe selection image may also display tips for improving cooking skills. Fig. 15 is a diagram showing an example of displaying information to support improvement of cooking skills.

[0113] The recipe selection image 404 shown in (a) of Fig. 15 includes a tips display button 470 in addition to the recipe selection image 403 shown in Fig. 14. When the tips display button 470 is selected, a hint image 480 shown in (b) of Fig. 15 is displayed on the display screen 221.

[0114] The hint image 480 includes tips or hints for improving cooking skills. For example, it displays a list of ingredients that are frequently used in search results and ingredients that are recommended to be stocked. The list of ingredients is generated, for example, based on the frequency of use in the ingredient evaluation table 121. In other words, ingredients that are used more frequently than a predetermined value are selected and displayed on the display screen 221. For example, the predetermined value is 0.5, but is not limited to this. Note that the hint image 480 includes information about ingredients, but may also include information about cooking skills.

[0115] In this way, the user's cooking skills can be improved by generating and displaying the hint image 480. For example, even a beginner cook can be shown in an easy-to-understand manner the ingredients and seasonings that should always be on hand.

[0116] In addition, in each display image, the user "selects" by a predetermined selection action, such as tapping (single clicking), double-clicking, long pressing (for example, for one second or more), or sliding a button. The selection action is accepted by the input / output unit 220, and display control assigned to the selection action is performed. Different display controls according to multiple selection actions may be assigned to one button. For example, when the back button 360 is tapped, the image that was displayed immediately before may be displayed on the display screen 221, and when the back button 360 is long pressed, the first image (recipe search image) may be displayed on the display screen 221.

[0117] Furthermore, the ingredient display image and recipe selection image may be enlarged and / or reduced, and may be scrollable, depending on the size of the display screen 221. For example, if all ingredients of the target recipe cannot be displayed on one screen, the images may be reduced or scrollable.

[0118] Furthermore, the layout of each of the ingredient display images and recipe selection images is not limited to the examples shown in the figures. For example, the procurement difficulty icon 350 is located to the right of the amount of the ingredient name in the ingredient list 340, but it may also be located to the left of the ingredient name. The layout of each button, icon, text, etc. may be changed as appropriate.

[0119] In addition, the recipe selection image may display auxiliary information indicating ingredients whose frequency of use is equal to or less than a predetermined value and / or auxiliary information indicating ingredients whose shelf life is equal to or less than a predetermined value for each cooking recipe. Infrequently used ingredients are often difficult to use in other dishes, and users are likely to hesitate to prepare them. Ingredients whose shelf life is equal to or less than a predetermined value must be consumed quickly, and users are likely to hesitate to prepare them. In other words, ingredients whose frequency of use or shelf life is equal to or less than a predetermined value can become a bottleneck, just like ingredients whose procurement difficulty or cooking difficulty is equal to or greater than a predetermined value. Displaying such ingredients can assist users in selecting cooking recipes.

[0120] [Effects, etc.] As described above, the cooking recipe display system 1 according to this embodiment is a cooking recipe display system comprising an information terminal 200 having a display screen 221 and a control unit 210, and is equipped with a recipe data management unit 110 that manages a recipe database that holds one or more steps showing how to prepare a dish and multiple cooking recipes that show the multiple ingredients used in the dish, and an ingredient evaluation management unit 120 that manages an ingredient evaluation table 121 that shows the degree of difficulty of procuring each of the multiple ingredients. The control unit 210 displays supplementary information obtained based on the degree of difficulty of procuring each of the multiple ingredients shown in a target recipe, which is one of the multiple cooking recipes, on the display screen 221.

[0121] As a result, the supplementary information obtained based on the procurement difficulty is displayed on the display screen 221, allowing the user to determine whether or not they can prepare the ingredients. Therefore, for example, if it is difficult to prepare the ingredients, the user can avoid making that dish and instead try to make a dish that requires easier ingredients. In this way, the recipe display system 1 can support the user in selecting a recipe.

[0122] Also, for example, the control unit 210 generates a first ingredient display image including multiple ingredients indicated by the target recipe and procurement difficulty information according to the procurement difficulty of each of the multiple ingredients, and displays the generated first ingredient display image on the display screen 221.

[0123] This allows the user to easily determine whether they can prepare each ingredient, as the procurement difficulty information for each ingredient is displayed. In this way, the recipe display system 1 can more appropriately support the user in selecting a recipe.

[0124] Furthermore, for example, the ingredient evaluation table 121 further indicates the cooking difficulty level of each of the multiple ingredients. The auxiliary information includes cooking difficulty level information that indicates the cooking difficulty level. The control unit 210 further generates a second ingredient display image that includes the multiple ingredients indicated in the target recipe and the cooking difficulty level information corresponding to the cooking difficulty level of each of the multiple ingredients, and switches between displaying the first ingredient display image and the second ingredient display image.

[0125] This allows the user to easily determine whether they can properly handle each ingredient by displaying cooking difficulty information for each ingredient. Furthermore, the ability to switch between images allows the user to determine whether they can prepare a dish from the perspective of ingredient procurement and cooking technique. In this way, the recipe display system 1 can more appropriately support the user in selecting a recipe.

[0126] Furthermore, for example, the auxiliary information includes first ingredient information indicating ingredients whose procurement difficulty level is equal to or higher than a predetermined value among the ingredients indicated by the target recipe. The control unit 210 generates a selection image including the recipes and the first ingredient information of each of the recipes, and displays the generated selection image on the display screen 221.

[0127] As a result, the recipe selection image includes information about the difficulty of obtaining the ingredients, allowing the user to compare and consider multiple recipes and determine whether or not the ingredients required for each recipe can be easily obtained. In this way, the recipe display system 1 can support the user in selecting recipes.

[0128] Also, for example, in the selection image, the display order of the cooking recipes may be determined based on the first ingredient information.

[0129] This allows recipes to be displayed in ascending order of the number of ingredients that are difficult to prepare, for example, making it easier for the user to select a recipe.

[0130] Furthermore, for example, the auxiliary information includes second ingredient information indicating ingredients whose cooking difficulty level is equal to or higher than a predetermined value among the ingredients indicated by the target recipe. The control unit 210 generates a selection image including the recipes and the second ingredient information of each of the recipes, and displays the generated selection image on the display screen 221.

[0131] Since the recipe selection image includes information about the cooking difficulty level, the user can compare and consider multiple recipes and determine whether or not they can actually make each recipe. In this way, the recipe display system 1 can support the user in selecting a recipe.

[0132] Furthermore, the cooking recipe display method according to this embodiment displays, on the display screen 221, supplementary information obtained based on one or more steps showing how to prepare a dish and the degree of difficulty of obtaining each of the ingredients indicated in a target recipe, which is one of a plurality of cooking recipes showing the ingredients used in the dish. Furthermore, the program according to this embodiment is a program that causes a computer to execute the cooking recipe display method.

[0133] This makes it possible to assist the user in selecting a recipe, similar to the recipe display system 1 described above.

[0134] (Embodiment 2) Next, a description will be given of embodiment 2. The following description will focus on the differences from embodiment 1, and the description of commonalities will be omitted or simplified.

[0135] [composition] First, the configuration of the cooking recipe display system 2 according to the second embodiment will be described with reference to Fig. 16. Fig. 16 is a block diagram showing the configuration of the cooking recipe display system 2 according to the present embodiment.

[0136] 16, the cooking recipe display system 2 includes a recipe providing server 500 and an information terminal 200. The information terminal 200 is the same as the information terminal 200 according to the first embodiment.

[0137] Compared to the recipe providing server 100 according to the first embodiment, the recipe providing server 500 includes an ingredient evaluation management unit 520 instead of the ingredient evaluation management unit 120. In addition to the operations of the ingredient evaluation management unit 120 according to the first embodiment, the ingredient evaluation management unit 520 manages an ingredient profile table by recipe 521, a necessity table 522, and an alternative ingredient profile table 523.

[0138] The recipe-specific ingredient profile table 521 stores supplementary information about the ingredients included in each recipe. Specifically, the recipe-specific ingredient profile table 521 stores ingredient profile data, which is an example of an ingredient profile, as supplementary information.

[0139] Fig. 17 is a diagram showing an example of the recipe ingredient table 111a and the recipe-specific ingredient profile table 521 for "Chicken stew: 2 servings" with recipe ID "R002." Note that Fig. 17 shows the recipe ingredient table 111a and the recipe-specific ingredient profile table 521 combined into one table, but this is not limiting. The recipe-specific ingredient profile table 521 is an example of an ingredient evaluation table, and therefore each data may be included in the ingredient evaluation table 121.

[0140] As shown in FIG. 17, the ingredient profile data stored in the recipe-specific ingredient profile table 521 includes information on "ingredient classification" and "necessity." "Ingredient classification" indicates the type of ingredient. "Necessity" indicates the necessity of an ingredient for a dish. "Necessity" is expressed, for example, by a number. Note that in FIG. 17, "necessity" includes not only numbers but also natural language sentences expressing the meaning of each number, but these natural language sentences do not have to be included. These natural language sentences may be the same as the data stored in the necessity table 522.

[0141] The necessity table 522 holds information related to the degree of necessity. Specifically, the necessity table 522 holds, as information related to the degree of necessity, data indicating the specific meaning of the degree of necessity and data used when displaying the degree of necessity.

[0142] Fig. 18 is a diagram showing an example of the necessity table 522. As shown in Fig. 18, the data held in the necessity table 522 includes information on "necessity," "meaning," "presentation of material option information," and "presentation of alternative materials."

[0143] "Necessity" is a numerical representation of the necessity of an ingredient for a dish, i.e., the degree to which the ingredient is needed for a dish. The necessity is expressed in five levels, for example, from "1" to "5." The necessity may be expressed in multiple levels, for example, two or three levels, or even ten levels.

[0144] "Meaning" indicates the specific meaning of the degree of necessity. In this embodiment, the smaller the value indicating the degree of necessity, the lower the degree of necessity, i.e., the ingredient is not necessary when making a dish. The larger the value indicating the degree of necessity, the higher the degree of necessity, i.e., the ingredient is essential when making a dish.

[0145] Specifically, as shown in FIG. 18, the lowest necessity level of "1" means that the ingredient is "added to taste." A necessity level of "2" means that the ingredient is "optional." In other words, both necessity levels of "1" and "2" mean that the ingredient can be omitted when making a dish, i.e., it is an ingredient that does not need to be used. A necessity level of "3" means that the ingredient is "substitutable" without restrictions, i.e., an ingredient that can be relatively freely substituted with other ingredients from among multiple candidate ingredients that can be substituted. A necessity level of "4" means that the ingredient is "substitutable" with restrictions, i.e., an ingredient that cannot be freely substituted with all candidate ingredients. A necessity level of "5" with the highest level of necessity means that the ingredient is "essential," i.e., an ingredient that cannot be substituted with other ingredients.

[0146] "Presentation of ingredient option information" refers to ingredient option information displayed on the display screen. The ingredient option information is an example of supplementary information based on the degree of necessity. For example, the ingredient option information is included in the ingredient display image of a cooking recipe and is displayed together with the ingredients included in the cooking recipe.

[0147] If the necessity level is "1", an optional mark is displayed. The optional mark is an example of omissible information indicating that the corresponding ingredient can be omitted. If the necessity level is "2", an optional mark is displayed. The optional mark is an example of omissible information. If the necessity level is "3" or "4", a substitutable mark is displayed. The substitutable mark is an example of substitutable information indicating that the corresponding ingredient can be substituted. Furthermore, in this embodiment, if the necessity level is "3" or "4", a list of options for substitutable ingredients, i.e., one or more ingredients (substitute ingredients) that can be used in place of the corresponding ingredient, is displayed. If the necessity level is "5", a required mark is displayed. The required mark is an example of required information indicating that the corresponding ingredient is required. Specific display examples of each mark and display examples of substitute ingredients will be described later using Figures 21 to 23.

[0148] "Alternative material presentation" indicates an alternative material profile table that is referenced when generating and displaying a list of alternative materials (alternative list).

[0149] The alternative material profile table 523 holds alternative information about alternative materials. The alternative material profile table 523 holds alternative material profile data, which is an example of an alternative material profile, as the alternative information. The alternative material profile table 523 includes data in different table formats depending on whether or not there are restrictions on alternative materials.

[0150] 19 is a diagram showing an alternative material profile table 523a with restrictions. As shown in Fig. 19, the alternative material profile table 523a is an example of a first alternative material table in which, starting from each of a plurality of materials, a plurality of alternative materials that can be used in place of the material are associated with the material.

[0151] The data held in the alternative ingredient profile table 523a includes information on "alternative ID," "category," "origin ingredient," "alternative ingredient," "taste comparison," "restrictions," "major nutrients," and "main use."

[0152] "Substitute ID" indicates the identification information for managing a substitute ingredient. "Category" indicates the ingredient classification to which the starting ingredient belongs. "Starting ingredient" indicates the ingredient that serves as the starting point when changing an ingredient to be used, along with the identification information for managing that ingredient. In other words, a "starting ingredient" indicates one ingredient included in the ingredient list of a cooking recipe. "Substitute ingredients" indicates multiple ingredients (i.e., substitute ingredients) that can be used in place of the starting ingredient, along with the identification information for managing each ingredient. "Taste comparison" indicates the change in taste when a substitute ingredient is used instead of the starting ingredient. Note that "taste" is a concept that includes not only stimuli sensed by the sense of taste ("taste" in the narrow sense), but also flavor (stimuli sensed by the sense of smell, such as smell) and texture (stimuli sensed by the sense of touch, such as chewiness).

[0153] "Restrictions" indicates restrictions or precautions that are imposed when using an alternative ingredient in place of the starting ingredient. Restrictions or precautions include restrictions on the cooking process such as "requires soaking," precautions based on the properties of the ingredient itself such as "high moisture content," and procurement restrictions such as "only available in spring." "Major nutrients" indicates the main nutrients of the alternative ingredient. "Main use" indicates the main use for which the alternative ingredient is used.

[0154] The example shown in Figure 19 indicates that "komatsuna," "spinach," "daikon radish leaves," etc. can be used instead of the starting material "bok choy." However, since "komatsuna" is not specified as a starting material, "bok choy" cannot be used instead of "komatsuna."

[0155] In this way, the alternative material profile table 523a shows alternative materials in one direction. That is, even if material B can be used instead of material A, it may not be appropriate to use material A instead of material B. In other words, there is a restriction that material substitution is only possible in one direction.

[0156] On the other hand, there are cases where multiple materials can be freely substituted with each other, with no restrictions. Fig. 20 is a diagram showing an alternative material profile table 523b without restrictions. As shown in Fig. 20, the alternative material profile table 523b is an example of a second alternative material table that shows one or more groups to which multiple materials belong, out of multiple groups classified by material group that can be used instead of each other.

[0157] The data stored in the alternative ingredient profile table 523b includes information on "alternative ID," "category," "alternative ingredient," "group," "taste comparison," "cautions," and "main use." Note that "alternative ID," "category," "alternative ingredient," "taste comparison," and "main use" are the same as the items included in the alternative ingredient profile table 523a shown in Figure 19. Also, "cautions" is almost synonymous with "restrictions."

[0158] In the alternative material profile table 523b, instead of a "starting material," each alternative material is associated with a "group." The "group" indicates the alternative group to which the corresponding material belongs. Multiple materials belonging to an alternative group can be substituted for each other. An alternative material belongs to one or more alternative groups. In addition, there may be an alternative material that does not belong to any group.

[0159] For example, in the example shown in FIG. 20, "loin" and "filet" both belong to group "G2" and are therefore interchangeable. Also, "loin" and "thigh" both belong to group "G3" and are therefore interchangeable. However, "thigh" and "filet" do not belong to the same group and are therefore not interchangeable.

[0160] It should be noted that the information items included in the alternative ingredient profile tables 523a and 523b are not limited to the examples shown in Figures 19 and 20. For example, the alternative ingredient profile table 523b may include information on "major nutrients." Furthermore, the same ingredient may be included in both the alternative ingredient profile tables 523a and 523b.

[0161] When presenting alternative materials to the user, the material evaluation management unit 520 refers to either the alternative material profile table 523a or 523b to determine and present one or more alternative materials. For example, when presenting alternative materials for a material with a necessity level of "4," the material evaluation management unit 520 refers to the alternative material profile table 523a with restrictions shown in Fig. 19. When presenting alternative materials for a material with a necessity level of "3," the material evaluation management unit 520 refers to the alternative material profile table 523b without restrictions shown in Fig. 20.

[0162] [Example of display] Next, a specific example of a display image displayed on the display screen 221 in the cooking recipe display system 2 according to the present embodiment will be described.

[0163] Figure 21 shows an example of an ingredient display image for a cooking recipe in the cooking recipe display system 2 according to this embodiment. (a) of Figure 21 is the same as (a) of Figure 11, and shows an ingredient display image 301 in the procurement difficulty display mode. (b) of Figure 21 shows an ingredient display image 601 in the necessity level display mode.

[0164] As shown in (b) of FIG. 21, ingredient display image 601 is an example of a third ingredient display image that displays a list of multiple ingredients indicated by the target recipe and necessity information for each of the multiple ingredients according to their degree of necessity. Ingredient display image 601 includes necessity information icons 650 for all ingredients of the target recipe. The necessity information icons 650 display different information depending on the necessity of the corresponding ingredient. Specifically, the necessity information icons 650 include four types of icons (marks): optional icons 651 and 652, a substitutable icon 653, and a required icon 655.

[0165] The optional icon 651 is a mark that can be added as a preference with a necessity level of "1" and contains the text "optional." The optional icon 652 is an optional mark with a necessity level of "2" and contains the text "OK if not required." The substitutable icon 653 is a substitutable mark with a necessity level of "3" or "4" and contains the text "substitute material." Note that although the same icon is used here for necessity levels of "3" and "4," different icons may be used. The essential icon 655 is a necessary mark with a necessity level of "5" and contains the text "essential." In this way, the necessity information icons 650 contain different text, allowing the user to easily understand the necessity of each ingredient at a glance.

[0166] Which icon is displayed as the necessity information icon 650 for each ingredient is determined by referring to the necessity table 522 and the recipe-specific ingredient profile table 521. Specifically, the ingredient evaluation management unit 520 acquires the degree of necessity of each ingredient of the target recipe by referring to the recipe-specific ingredient profile table 521, and acquires ingredient option information corresponding to the acquired degree of necessity by referring to the necessity table 522. This allows ingredient option information (auxiliary information) corresponding to each ingredient to be displayed as an icon on the display screen 221.

[0167] In this embodiment, when the display switch button 330 is selected, the ingredient display image 301 in the procurement difficulty display mode in Fig. 21(a) is switched to the ingredient display image 601 in the necessity level display mode in Fig. 21(b). Also, as in the first embodiment, the ingredient display image may be switched to the ingredient display image 302 in the cooking difficulty level display mode in Fig. 11(b). For example, when the display switch button 330 is selected, options for the switchable display modes may be displayed in a pull-down menu.

[0168] In this embodiment, the user may be able to select the necessity information icon 650. For example, when the necessity information icon 650 is selected, predetermined information is displayed on the display screen 221.

[0169] FIG. 22 is a diagram showing an example of a pop-up display of alternative ingredients in the ingredient display image 601 of a cooking recipe in the cooking recipe display system 2 according to this embodiment.

[0170] As shown in (a) of Figure 22, the user selects the fungible icon 653 corresponding to "Pak Choi." The selection here is, for example, a long press, but may also be a tap (single click). In Figure 22 and the following figures, the user's selection is represented by the user's finger 700.

[0171] When the substitute icon 653 is selected, a substitute list image 680 that lists substitute materials is displayed, as shown in (b) of Figure 22. The substitute list image 680 is a pop-up display, and is displayed superimposed on the material display image 601.

[0172] The substitute list image 680 shows a list of ingredient names 681 of one or more substitute ingredients that can be used in place of the ingredient "bok choy" corresponding to the selected substitutable icon 653. The ingredient names 681 included in the substitute list image 680 are determined by the ingredient evaluation management unit 520.

[0173] For example, the ingredient evaluation management unit 520 refers to the recipe-specific ingredient profile table 521 in FIG. 17 to determine that the necessity level of the selected ingredient "bok choy" is "4." The ingredient evaluation management unit 520 refers to the necessity level table 522 in FIG. 18 to determine that the ingredient with the identified necessity level of "4" should be referenced to the restricted substitute ingredient profile table 523a in FIG. 19. Referring to the substitute ingredient profile table 523a, eight ingredients, including "komatsuna," are associated as substitute ingredients with the starting ingredient "bok choy." Therefore, the ingredient evaluation management unit 520 generates a substitute list image 680 including the eight ingredients as substitute ingredients and displays it on the display screen 221, as shown in FIG. 22(b).

[0174] The alternative list image 680 includes a sort button 682. When the sort button 682 is selected, the alternative materials are sorted.

[0175] FIG. 23 is a diagram showing another example of a pop-up display of substitute ingredients in the ingredient display image 601 of a cooking recipe in the cooking recipe display system 2 according to this embodiment. (a) of FIG. 23 is the same as (b) of FIG. 22. In the substitute list image 680 of the ingredient display image 601 in (a) of FIG. 23, the substitute ingredients are arranged in order of frequency of use. Specifically, the ingredient evaluation management unit 520 obtains the frequency of use of each substitute ingredient by referring to the ingredient evaluation table 121. This allows the ingredient names 681 to be arranged in order of frequency of use. Note that the ingredient names 681 may also be arranged in order of frequency of use.

[0176] Furthermore, when the sort button 682 is selected, the order of the alternative ingredients is changed to order of shelf life, as shown in (b) of Figure 23. Specifically, the ingredient evaluation management unit 520 obtains the shelf life of each alternative ingredient by referring to the ingredient evaluation table 121. This allows the ingredient names 681 to be sorted in order of the longest shelf life. Note that the ingredient names 681 may also be sorted in order of the shortest shelf life.

[0177] Furthermore, the order of the ingredient names 681 is not limited to the example shown in Fig. 23. For example, the ingredient names 681 may be arranged in descending or ascending order of cooking difficulty (ease of handling) or in descending or descending order of procurement difficulty.

[0178] [Effects, etc.] As described above, in the recipe display system 2 according to the present embodiment, the ingredient evaluation table further indicates the degree of necessity of each of the plurality of ingredients for each recipe. The control unit 210 further generates a third ingredient display image that displays a list of the plurality of ingredients indicated in the target recipe and necessity information according to the degree of necessity of each of the plurality of ingredients, and switches between displaying the first ingredient display image and the third ingredient display image.

[0179] As a result, the necessity information is displayed on the display screen 221, allowing the user to determine whether or not the ingredient is necessary. This allows the user to arrange the cooking recipe, for example, by omitting ingredients that are not necessarily required and can be omitted, and prepare the dish. In this way, the cooking recipe display system 2 can support the arrangement of cooking recipes. Furthermore, even if an ingredient is difficult to obtain, it can be omitted if it is not essential for the dish. This allows for a more appropriate selection than selecting a dish based solely on the difficulty of obtaining it. In this way, the cooking recipe display system 2 can support the user in selecting a cooking recipe more appropriately.

[0180] Furthermore, for example, the necessity information includes substitutable information indicating that the corresponding material is substitutable. The control unit 210 can accept selection of the substitutable information displayed on the display screen 221, and when substitutable information is selected, a list of substitute materials that can be used in place of the corresponding material is displayed on the display screen 221.

[0181] This allows the user to be presented with alternative ingredients that can be used instead, thereby assisting in arranging the cooking recipe. For example, even if the user does not prepare the ingredients specified in the cooking recipe, the user can make a dish of the same level using the presented alternative ingredients. Furthermore, even if an ingredient is difficult to obtain, if there is an alternative ingredient that can be used in its place, the dish can be made using the alternative ingredient. This allows for a more appropriate selection than selecting a dish based solely on the difficulty of obtaining it. In this way, the cooking recipe display system 2 can more appropriately assist the user in selecting a cooking recipe.

[0182] Furthermore, for example, the ingredient evaluation table 121 further indicates the frequency of use or shelf life of each of the ingredients. The control unit 210 may sort and display the list of alternative ingredients according to frequency of use or shelf life.

[0183] This allows, for example, frequently used ingredients or ingredients that do not keep well to be displayed with priority, thereby assisting the user in selecting alternative ingredients.

[0184] (Embodiment 3) Next, a description will be given of embodiment 3. The following description will focus on the differences from embodiment 1 or 2, and the description of commonalities will be omitted or simplified.

[0185] [composition] First, the configuration of the cooking recipe display system 3 according to the third embodiment will be described with reference to Fig. 24. Fig. 24 is a block diagram showing the configuration of the cooking recipe display system 3 according to the present embodiment.

[0186] 24, the cooking recipe display system 3 includes a recipe providing server 800 and an information terminal 200. The information terminal 200 is the same as the information terminal 200 according to the first embodiment.

[0187] The recipe providing server 800 includes a recipe data management unit 810 and an ingredient evaluation management unit 820.

[0188] The recipe data management unit 810 manages the recipe group master DB 811. For example, the recipe data management unit 810 changes existing cooking recipes stored in the recipe group master DB 811 and adds new cooking recipes to the recipe group master DB 811. These changes and additions are made based on posts of cooking recipes from users.

[0189] Posts by users are accepted via the input / output unit 220 of the information terminal 200, transmitted to the recipe providing server 800 via the communication unit 230, and received by the communication unit 130. Posts are made, for example, for each cooking recipe. For example, the display screen 221 displays, together with the cooking recipe, an input field for comments for that cooking recipe, or a comment input button for generating that input field. When the comment input button is selected, the comment input field is displayed on the display screen 221, allowing the user to post a comment. Note that the input field or comment input button is included, for example, in the ingredient display image, the procedure display image, or the recipe selection image.

[0190] FIG. 25 is a diagram showing an example of a post about an existing recipe (here, "Gyoza with Wings"). The post shown in FIG. 25 is an example of a first post that includes a comment on the recipe. As shown in FIG. 25, the post includes the poster's name (registered name), such as "Mr. A," a comment on the recipe, and evaluation results from other users, such as the "number of likes" and "number of comments." Note that in FIG. 25, some of the comments are underlined and ingredient IDs are shown, but these are not actually displayed on the display screen 221.

[0191] 24, the recipe group master DB 811 includes a recipe ingredient table 111a, a recipe procedure table 111b, and a recipe evaluation table 811c. The recipe ingredient table 111a and the recipe procedure table 111b are the same as those in the first embodiment.

[0192] The recipe evaluation table 811c holds evaluation data including evaluation results of multiple cooking recipes. An example of the recipe evaluation table 811c is shown in Figure 26. Figure 26 is a diagram showing an example of the recipe evaluation table 811c.

[0193] The evaluation data stored in the recipe evaluation table 811c includes information on "recipe ID," "recipe name," "related words," "estimated food category," "category," "cooking method," and "words related to posted comments." Some of the data stored in the recipe evaluation table 811c (specifically, "recipe ID," "recipe name," "category," and "cooking method") overlaps with the data stored in the recipe group master DB811.

[0194] "Related words" is information indicating terms related to cooking recipes. Terms included in "related words" are used, for example, in promotional text for the recipe group master DB811. "Estimated cooking category" indicates the category of cooking estimated from the cooking recipe and / or comments on the cooking recipe. Here, category refers to the genre of cooking. "Related words for posted comments" indicates the analysis results of comments included in posts by users on cooking recipes. The analysis results are updated when a comment is posted.

[0195] 24 , in addition to the operations of the material evaluation management unit 520 according to the second embodiment, the material evaluation management unit 820 manages an analytical word table 822 for alternative materials and a poster profile table 823. The material evaluation management unit 820 also includes a text analysis unit 821.

[0196] The text analysis unit 821 is an example of an analysis unit that analyzes comments included in posts related to cooking recipes.

[0197] Specifically, the analysis performed by the text analysis unit 821 involves extracting predetermined terms from the comments. For example, the text analysis unit 821 extracts from the comments alternative ingredients that can be used in place of ingredients included in the cooking recipe (target recipe) that is the subject of the accepted post. More specifically, the text analysis unit 821 extracts the alternative ingredients from the comments by referring to the analysis word table 822.

[0198] 27 is a diagram showing an example of an analytical word table 822 for alternative materials. The analytical word table 822 holds auxiliary extraction information used to extract alternative materials from comments. Specifically, the analytical word table 822 holds and specifies term data as auxiliary extraction information.

[0199] As shown in Figure 27, the term data held in the analysis word table 822 includes information on "word ID," "analysis structure form," and "variation word." "Word ID" indicates identification information for managing extraction auxiliary information. "Analysis structure form" indicates a typical example of the structure of terms used when describing substitute materials using natural language sentences. Terms included in "analysis structure form" are terms that suggest that materials are substitutable. In the example shown in Figure 27, "A" in the "analysis structure form" represents the material before substitution (the material to be substituted), and "B" represents the substitute material.

[0200] "Variation words" are variations of terms included in the "analysis structure form." Variation words are terms (including misspellings) that are used instead to express the same meaning. For example, variation words include mutual conversions between kanji, hiragana, and katakana. Variation words may also include changes in the conjugation of terms such as verbs or adjectives.

[0201] Here, the analytical word table 822 for alternative materials is shown, but the material evaluation management unit 820 may also manage an analytical word table for additional materials. The analytical word table for additional materials, like the analytical word table 822 for alternative materials, contains information on "analysis structure form" and "variation words." The "analysis structure form" shows typical examples of terms used when describing additional materials, such as "add A" and "add A." The "variation words" are variation words for terms included in the "analysis structure form."

[0202] The text analysis unit 821 also extracts impressions or opinions about the cooking recipe that has been accepted for posting from the comments. Impressions or opinions are expressions that express characteristics of the dish, such as its taste, ingredients, and cooking steps, and can be divided into positive content, negative content, and neutral content. Positive content includes terms that encourage others to cook the dish, such as "delicious," "healthy," and "easy." Negative content includes terms that discourage others from cooking the dish, or that warn others to be careful when cooking, such as "not tasty," "failed," and "difficult." Neutral content includes terms that express characteristics of the recipe, such as "full of ingredients" and "seasonal," or characteristics of the taste, such as "sweet."

[0203] For example, the text analysis unit 821 stores a template in which multiple terms to be extracted are defined, and extracts terms by referring to the template. The template may be updated as appropriate. Machine learning may also be used to extract terms.

[0204] In this embodiment, the text analysis unit 821 evaluates the reliability of the analysis result. Specifically, the text analysis unit 821 calculates the accuracy of the analysis result. For example, the text analysis unit 821 calculates the accuracy of the analysis result based on the match rate between the terms in the template and the terms included in the comment, the accuracy of the term classification, etc.

[0205] The ingredient evaluation management unit 820 may also adjust the priority of using posts by posters based on the poster profile table 823. Specifically, the ingredient evaluation management unit 820 may prioritize the use of posts by highly reliable posters when registering substitute ingredients, impressions or opinions extracted from posts, or new recipes.

[0206] 28 is a diagram showing an example of the poster profile table 823. The poster profile table 823 holds poster information related to posters (i.e., users). The poster profile table 823 holds poster data related to posters as the poster information.

[0207] As shown in FIG. 28, the poster data held in the poster profile table 823 includes information on "user ID," "user name," "number of posts," "number of followers," "number of likes," "number of cooking history entries," and "cooking skills." "User ID" indicates identification information used to manage the poster, i.e., the user of the cooking recipe display system 3. "User name" indicates the name of the poster. The poster's name is the name registered by the poster and may not be their real name, but may be a nickname, etc.

[0208] "Number of posts" indicates the number of times the poster has posted a cooking recipe. "Number of followers" indicates the number of people following the poster. "Number of likes" is an example of an index of the response to the poster's posts, and indicates the number of "likes" the post has received. "Number of likes" may be the total number of "likes" for all of the poster's posts, or the maximum number of "likes" for each post.

[0209] "Cooking history count" indicates the number of dishes that the poster has actually made out of all the cooking recipes stored in the recipe group master DB811. For example, the display image of each cooking recipe may include a selection button that allows the user to declare whether or not they have made the dish. The number of selection buttons pressed by the poster is stored as the "cooking history count." Alternatively, by linking with a cooking appliance, the number of types of dishes actually made with the cooking appliance may be obtained, and the obtained number of types may be recorded as the "cooking history count." "Cooking skill" indicates the level of the poster's cooking technique. "Cooking skill" is determined, for example, in multiple stages depending on the number of cooking histories. Alternatively, "cooking skill" may be self-declared by the poster at the time of registration.

[0210] By referencing the poster profile table 823, it is possible to determine the reliability of a poster's posts. Specifically, the higher any of the "number of posts," "number of followers," "number of likes," "number of cooking history," and "cooking skill" is, the higher the trust from others or the appropriateness of the cooking-related comments can be determined. For this reason, for example, it is possible to prioritize displaying posts by highly reliable posters, registering alternative ingredients based on those posts, registering new recipes, etc.

[0211] [Example of comment analysis] Next, a specific example of comment analysis by the cooking recipe display system 3 according to this embodiment will be described.

[0212] First, an example of extracting substitute ingredients from comments will be described with reference to the comment by "Mr. B" shown in FIG. 25. The text analysis unit 821 analyzes the comment by "Mr. B" shown in FIG. 25 to determine whether or not there are terms included in the analysis word table 822. In this case, the sentence "thick fried tofu instead of ground pork" contains the structure "B instead of A" of word ID "W001." Therefore, "ground pork," which corresponds to "A," is extracted as the substitute ingredient, and "thick fried tofu" is extracted as the substitute ingredient.

[0213] The extracted substitute ingredients are managed in a substitute ingredient analysis result table for each recipe. Figure 29 shows an example of the substitute ingredient analysis result table for each recipe. The substitute ingredient analysis result table holds substitute ingredient analysis data that indicates the analysis results of substitute ingredients by the text analysis unit 821.

[0214] As shown in Figure 29, the alternative ingredient analysis data stored in the alternative ingredient analysis result table includes information on "Recipe ID," "Analysis ID," "Original," "Alternative Idea," "Response Index," "Number of References," "Number of Uses," and "Original Text." "Recipe ID" indicates the identification information of the cooking recipe that was analyzed. "Analysis ID" indicates an identification number assigned for management purposes each time an alternative ingredient is extracted. "Original" indicates the starting ingredient (the ingredient to be substituted). "Alternative Idea" indicates the alternative ingredient.

[0215] The "reaction index" indicates the reaction to a post from other posters. For example, the "reaction index" is the number of "likes" given to a post. The "number of views" indicates the number of times a post has been referenced. For example, the "number of views" may be the number of times a post has been quoted, the number of replies to a post, or the total number of these. The "number of uses" indicates the number of times a post has been used. For example, the "number of uses" may be the number of times a post has been registered as a favorite, or the number of times cooking has been performed based on a post. The number of times cooking has been performed can be obtained, for example, by a declaration from the poster or by linking with a cooking appliance. The "original text" indicates the actual comments included in the post.

[0216] In this way, since the substituted ingredients (starting ingredients) and substitute ingredients are associated with each recipe, when the target recipe is selected, the substitute ingredients can be presented to the user. For example, the substitute ingredients can be displayed in the substitute list image 680 shown in FIG. 22 or 23.

[0217] Although an example in which substitute ingredients are managed for each recipe has been shown here, it may be possible to apply the same to other recipes depending on the combination of the substitute ingredient and the substitute ingredient. For this reason, for example, when a predetermined condition is met, the substitute ingredient may be registered in the substitute ingredient profile table 523 shown in Figure 19 or 20.

[0218] The predetermined condition may be, for example, when the number of responses, references, or uses exceeds a predetermined threshold. Alternatively, the predetermined condition may be when the same combination of substituted ingredients and substitute ingredients is registered for a predetermined number of recipes (e.g., a natural number greater than or equal to two). The ingredient evaluation management unit 820 registers the substitute ingredient in the substitute ingredient profile table 523 when at least one of these conditions is met.

[0219] Fig. 30 is a diagram showing an example of the alternative material profile table 523. In Fig. 30, data records added based on the comments of "Mr. B" are shown with dotted shading.

[0220] 30, the substituted ingredient "ground pork" belongs to group "G2." Therefore, the ingredient evaluation management unit 820 assigns "thick fried tofu," which is used instead of "ground pork," to the same group "G2" as "ground pork." As a result, "thick fried tofu" and "ground pork" belong to the same substitution group, and therefore can be substituted for each other.

[0221] Here, no information regarding "flavor comparison," "points to note," and "main use" is registered, but this is not limiting. For example, the text analysis unit 821 may extract terms related to "flavor comparison," "points to note," and "main use" from the poster's comments. The ingredient evaluation management unit 820 may register each piece of information obtained from the results extracted by the text analysis unit 821. Alternatively, the ingredient evaluation management unit 820 may obtain information regarding alternative ingredients via the Internet and register the obtained information.

[0222] Here, an example is shown in which "thick fried tofu" is registered in the unrestricted alternative ingredient profile table 523b, but it may also be registered in the restricted alternative ingredient profile table 523a shown in Fig. 19. Specifically, "ground pork" may be registered as the starting ingredient, and "thick fried tofu" may be registered as the alternative ingredient.

[0223] In this embodiment, when the material evaluation management unit 820 extracts an alternative material from a comment, it first registers it in the alternative material analysis result table. After registering it in the alternative material analysis result table, the material evaluation management unit 820 registers it in the alternative material profile table 523 based on the actual feedback from users.

[0224] In this case, the material evaluation management unit 820 may weight the response for each poster based on the poster profile table 823. For example, it may count only the response index of posters with a certain level of reliability. Alternatively, it may count the response index of posters with a certain level of reliability as n times (n is a number greater than 1) the response index of other posters.

[0225] In this embodiment, the text analysis unit 821 analyzes not only a post (first post) containing a comment on a cooking recipe, but also a second post containing a reply comment to the first post. By analyzing multiple posts that are developed in multiple stages, the text analysis unit 821 can extract not only alternative ingredients for one cooking recipe, but also impressions or opinions, and generate new recipes.

[0226] 31 and 32 are diagrams showing examples of a post (first post) for a cooking recipe and a post (second post) including a reply comment to the post. In FIG. 31, the post by "O-san" is an example of a first post for "cauliflower pie bake" with recipe ID "R004." The posts by "P-san" and "Q-san" are both examples of second posts including reply comments to "O-san's" post. In FIG. 32, the post by "R-san" is an example of a first post for "cauliflower pie bake" with recipe ID "R004." The posts by "S-san," "T-san," and "U-san" are all examples of second posts including reply comments to "R-san's" post. "S-san's" second post is an example of a third post including a reply comment to "U-san's" post. Posts can also be made to "U-san's" post, and subsequent posts can be made in a chain reaction.

[0227] Note that, as in the post by "Mr. Q" in Figure 31, a comment may include not only a comment written in natural language but also an image. The image may be, for example, a still image or video of a finished dish or a dish in the process of being made.

[0228] 31 and 32, each post includes the poster's name (registered name), comments on the recipe, and evaluation results from other users such as the number of likes and comments. In each figure, underlines added to parts of the comments and characters such as ingredient IDs are not actually displayed on the display screen 221.

[0229] The underlined terms are terms extracted by the text analysis unit 821. Specifically, as described above, the text analysis unit 821 extracts not only ingredient names but also terms that represent impressions or opinions, recipe features, cooking actions, etc. The text analysis unit 821 generates and stores an analysis result details table that shows the analysis results.

[0230] Fig. 33 is a diagram showing an example of an analysis result details table. The analysis result details table holds detailed analysis data indicating details of the analysis results by the text analysis unit 821. As shown in Fig. 33, the detailed analysis data held in the analysis result details table includes information on "recipe ID", "detailed ID", "original text", "analysis classification", "analysis accuracy", and "general word conversion".

[0231] "Recipe ID" indicates the identification information of the cooking recipe that was the subject of analysis. "Detailed ID" indicates an identification number assigned to each analysis unit for management purposes. The analysis unit is a predetermined unit such as a sentence, a section, a phrase, a clause, or a word of the natural language text that makes up the comment. The analysis unit is not fixed, but is adjusted appropriately depending on the context. "Original text" indicates the original text (natural language text) for each analysis unit of the comment.

[0232] "Analysis Classification" indicates the classification of the analysis results of the original text for each analysis unit. The classification of the analysis results includes alternative ingredients, additional ingredients, recipe features, and impressions and opinions. In the case of alternative ingredients, the alternative ID in the alternative ingredient analysis result table shown in Figure 29 is also included. In addition, in the case of impressions and opinions, whether the content is positive or negative is included.

[0233] "Analysis accuracy" indicates the accuracy of the analysis results. In other words, "Analysis accuracy" indicates the accuracy of the classification of terms extracted from comments. "General word conversion" indicates information obtained by replacing the original comment text with general terms.

[0234] In the analysis result details table shown in FIG. 33, the detail IDs "E04" to "E21" correspond to the analysis results of the posts of "Mr. O" to "Mr. U" shown in FIGS.

[0235] The recipe data management unit 810 generates a new cooking recipe based on the analysis result, and also updates an existing cooking recipe based on the analysis result.

[0236] Fig. 34 is a diagram showing an example of the recipe group master DB 811 that has been added and updated in the recipe display system 3 according to this embodiment. As shown in Fig. 34, new recipes using alternative ingredients to the "cauliflower pie" with recipe ID "R004" have been added as recipe IDs "R004-01" to "R004-03." For example, the "shrimp pie" with recipe ID "R004-01" corresponds to the analysis ID "A03" in the alternative ingredient analysis result table of Fig. 29.

[0237] Furthermore, in the recipe group master DB 811, "promotional text" is generated based on the analysis results. For example, the promotional text for "cauliflower pie wrap bake" with recipe ID "R004" was simply "Easy and convenient with a cooking appliance!", but two additional texts, "Easy, feast-like" and "Feast-like, full of ingredients," have been added. These promotional texts are generated based on terms whose analysis classification is determined to be "recipe features" in the analysis result details table shown in FIG. 33. If there are multiple terms in the "recipe features" category, promotional texts are generated for each of the multiple terms. Alternatively, promotional texts may be generated only for "recipe features" whose analysis accuracy is equal to or exceeds a predetermined value. If multiple promotional texts are included for one cooking recipe, the multiple promotional texts are displayed one by one each time an ingredient display image or a procedure display image for the cooking recipe is displayed on the display screen 221 (see, for example, FIG. 35, described below).

[0238] The ingredient evaluation management unit 820 may update the ingredient evaluation table 121 based on the analysis results of comments included in posts. For example, if there are many posts about cooking failures with a certain ingredient, the "degree of ease of handling" for that ingredient may be increased. In this way, the ingredient evaluation management unit 820 may update the cooking difficulty level based on the analysis results of comments about cooking techniques for the ingredient.

[0239] Furthermore, if there are many posts containing information about the use of a certain material, the "frequency of use" for that material may be increased. In this way, the material evaluation management unit 820 may update the frequency of use of a material based on the analysis results of comments regarding the use of the material. Similarly, the material evaluation management unit 820 may update the degree of difficulty of procurement based on the analysis results of comments regarding the procurement of the material. Furthermore, the material evaluation management unit 820 may update the shelf life of the material based on the analysis results of comments regarding the shelf life of the material.

[0240] [Example of display] Next, a specific example of the display image displayed on the display screen 221 in the cooking recipe display system 3 according to the present embodiment will be described.

[0241] 35 and 36 each show an ingredient display image for a cooking recipe in the cooking recipe display system 3 according to this embodiment. The ingredient display image 901 shown in Fig. 35(a) includes an auxiliary information display switch button 930, an opinion display image 935, an ingredient list 340, a back button 360, and a necessity information icon 650. The ingredient list 340, the back button 360, and the necessity information icon 650 are the same as those in the ingredient display image 601 shown in Fig. 21.

[0242] The display switching button 930 includes three options, specifically, "Everyone's Opinions," "Tips," and "Arrangements." When "Everyone's Opinions" is selected, an opinion display image 935 is displayed, as shown in (a) of FIG. 35. The opinion display image 935 includes natural language sentences included in "General Word Conversion" in the analysis result details table of FIG. 33, in which the "Analysis Classification" corresponds to "Recipe Features," or natural language sentences included in "Posted Comment Related Words" in the recipe evaluation table 811c of FIG. 26.

[0243] When "Tips" is selected, a tips display image 936 is displayed as shown in (b) of FIG. 35. The tips display image 936 includes a natural language sentence included in the "General Word Conversion" in the analysis result details table of FIG. 33, in which the "Analysis Classification" corresponds to "Cooking Actions" or "Opinions and Opinions." The tips display image 936 may also include an image corresponding to the natural language sentence. The image is an image included in the corresponding post.

[0244] When "Arrange" is selected, an arrangement presentation image 937 is displayed as shown in (a) of Fig. 36. The arrangement presentation image 937 includes natural language sentences included in "General Word Conversion" in the analysis result details table of Fig. 33, whose "Analysis Classification" corresponds to "Alternative Material" or "Additional Material."

[0245] Note that, when the substitutable icon 653 is selected as shown in FIG. 36(a), a substitution list image 970 is displayed as shown in FIG. 36(b). The substitution list image 970 includes a list 971 of ingredients used in the target recipe. It also includes a list 972 of ingredients that are not limited to the target recipe but can be used as substitutes for the ingredient corresponding to the substitutable icon 653 (here, cauliflower). It also includes a sort button 973 for changing the sort order of the list. The sort button 973 can switch between ascending and descending orders of frequency of use, shelf life, difficulty of procurement, difficulty of cooking, etc.

[0246] [Effects, etc.] As described above, the recipe display system 3 according to this embodiment further includes a text analysis unit 821 that analyzes comments included in posts related to recipes.

[0247] This allows analyzing the comments posted on recipes to be used for rating the recipes, modifying the recipes, and adding new recipes. The recipe group master DB 811 can be further enriched in terms of the quality and number of recipes. This can, for example, improve the quality of recipes that users can select, or increase the number of recipes, thereby assisting users in selecting recipes.

[0248] Furthermore, for example, as part of the analysis, the text analysis unit 821 extracts from the comments alternative ingredients that can be used in place of ingredients included in the cooking recipe that is the subject of the post.

[0249] This allows alternative ingredients to be extracted from the comments, which can be used to modify or add new ingredients to a cooking recipe.

[0250] Furthermore, for example, the text analysis unit 821 extracts alternative materials from comments by referring to an analysis word table 822 that associates one or more terms that suggest that materials are interchangeable with fluctuation words for each of the one or more terms.

[0251] This allows for improved accuracy in extracting alternative materials.

[0252] Furthermore, for example, the text analysis unit 821 performs the analysis by extracting from the comments thoughts or opinions about the posted recipe.

[0253] This allows thoughts or opinions about the dish to be extracted from the comments, and the extracted thoughts or opinions can be used to modify the cooking recipe, for example.

[0254] Furthermore, for example, the posts include a first post including a comment on a cooking recipe and a second post including a reply comment to the first post. The analysis unit analyzes the comments included in each of the first post and the second post.

[0255] This allows multiple comments from multiple contributors to be analyzed, so the quality of the target recipe can be further improved based on the analysis results, or many new cooking recipes can be generated.

[0256] Furthermore, for example, the text analysis unit 821 manages the analysis results in association with each cooking recipe.

[0257] This allows the analysis results to be stored in association with each cooking recipe.

[0258] Furthermore, for example, the text analysis unit 821 further calculates the accuracy of the analysis result.

[0259] This makes it possible to use highly reliable analysis results.

[0260] Furthermore, for example, the text analysis unit 821 further generates a new cooking recipe based on the analysis result, and the recipe data management unit 810 registers the new cooking recipe in the recipe database.

[0261] This increases the number of recipes that the user can select, thereby assisting the user in selecting a recipe.

[0262] Also, for example, the control unit 210 displays the results of the analysis on the display screen 221. Also, for example, the control unit 210 displays, as the results of the analysis, thoughts or opinions on the cooking recipe, tips for preparing the dish indicated by the cooking recipe, or information on arranging the cooking recipe.

[0263] This allows the comments of other contributors to be displayed, allowing the viewing user to use this information as a reference when selecting a recipe.

[0264] Furthermore, for example, the text analysis unit 821 performs analysis based on the profile of the user who posted the cooking recipe.

[0265] This allows the characteristics of the poster to be used to determine the reliability of the analysis results. For example, among various recipe variations, the variation by a highly rated poster can be adopted as a new recipe.

[0266] (Fourth embodiment) Next, a description will be given of embodiment 4. The following description will focus on the differences from embodiments 1 to 3, and the description of commonalities will be omitted or simplified.

[0267] [composition] First, the configuration of the cooking recipe display system 4 according to the fourth embodiment will be described with reference to Fig. 37. Fig. 37 is a block diagram showing the configuration of the cooking recipe display system 4 according to the present embodiment.

[0268] 37, the cooking recipe display system 4 includes a recipe providing server 1000 and an information terminal 200. The information terminal 200 is the same as the information terminal 200 according to the first embodiment.

[0269] The recipe providing server 1000 includes a recipe data management unit 1010 and a material evaluation management unit 820. The recipe data management unit 1010 manages a recipe group master DB 811, a recipe material table 111a, and a recipe procedure table 1011b.

[0270] Similar to the recipe procedure table 111b, the recipe procedure table 1011b holds information regarding one or more procedures of a dish for each cooking recipe. The recipe procedure table 1011b is structured to modify natural language sentences indicating procedures, such as when ingredients are substituted.

[0271] FIG. 38 is a diagram showing an example of the recipe procedure table 1011b for "Dumplings with Wings: for 2 people" with the recipe ID "R001". As shown in FIG. 38, the procedure data held in the recipe procedure table 1011b holds information regarding "procedure number", "internal structure", "parameter value", and "substitute value". The "displayed procedure" shown in FIG. 38 is a natural language sentence composed of a combination of "internal structure" and "parameter value", and is a sentence indicating the procedure of a cooking recipe displayed on the display screen 221.

[0272] The "internal structure" represents terms such as ingredients, quantities, utensils, cooking operations, etc. that make up the procedure of a cooking recipe using <identifier words>. The <identifier words> are replaced with terms sandwiched between <identifier word> and < / identifier word> defined in the "parameter value". The identifier words are represented by a combination of letters and numbers indicating types such as ingredients, quantities, utensils, cooking operations, etc. Also, the <identifier words> can be replaced with terms defined in the "substitute value". For example, in the first procedure, "kimchi" can be used instead of "cabbage" for ingredient 1. By adding, modifying, or deleting terms for the "substitute value", it is possible to change and display ingredients, quantities, utensils, cooking operations, etc. while maintaining the skeleton of the cooking procedure of the cooking recipe.

[0273] 37 , the recipe data management unit 1010 includes a recipe re-editing management unit 1012. The recipe re-editing management unit 1012 manages the re-editing of multiple cooking recipes registered in the recipe group master DB 811. Specifically, the recipe re-editing management unit 1012 re-edits the cooking recipes based on operations from the user accepted by the input / output unit 220.

[0274] 39 is a diagram showing an example of a posted edited image 1101 (here, "Dumplings with Wings" with recipe ID "R001") that includes a recipe create button 1120. As shown in FIG. 39, when a posted comment is analyzed by the text analysis unit 821 and an alternative ingredient (substitute food ingredient) is extracted, the posted edited image 1101 displays text 1110 informing the user that an alternative ingredient has been detected (extracted), and the recipe create button 1120.

[0275] When the recipe creation button 1120 is selected by the user, a recipe editing image 1201 shown in Fig. 40 is displayed. Fig. 40 is a diagram showing an example of the recipe editing image 1201. The recipe editing image 1201 is an example of a recipe registration image for registering a new cooking recipe including an alternative ingredient when the alternative ingredient is extracted from a comment. The recipe editing image 1201 is an image including a GUI object for editing ingredients of a cooking recipe.

[0276] 40, recipe editing image 1201 includes input windows 1210 and 1211 for editing the recipe name and subtitle (PR text) of the original (existing) cooking recipe, respectively. The text entered into input windows 1210 and 1211 is registered as the recipe name and PR text of the new cooking recipe.

[0277] The recipe editing image 1201 also includes a list of ingredients for the existing cooking recipe and a list of ingredients for the new cooking recipe 1220. The list of ingredients for the new cooking recipe is automatically generated based on the list of ingredients for the existing cooking recipe and the analysis results by the text analysis unit 821. In other words, before the user edits, "kimchi" is displayed instead of "cabbage." Therefore, unless there are any corrections, the user does not need to enter anything. The amount can be changed from "40g" to "60g," for example, by the user selecting and entering it. The changes from the existing cooking recipe may be highlighted by changing the font, such as the color or size of the text, or by underlining or highlighting.

[0278] Note that the user may edit other items as necessary. The recipe editing image 1201 includes an ingredient change button 1230, a classification change button 1241, a genre change button 1242, and a quantity change button 1243. For example, when the ingredient change button 1230 is selected, a new ingredient can be added and / or an existing ingredient can be deleted. When the classification change button 1241 is selected, the classification of the dish can be changed, such as "main dish" and "side dish." When the genre change button 1242 is selected, the genre of the dish can be changed, such as "grilled dish" and "simmered dish." When the quantity change button 1243 is selected, the quantity of each ingredient can be changed.

[0279] Depending on the type of substitute ingredient, it may be necessary to change the cooking procedure. For example, recipe editing image 1201 includes an ingredient display button 1251 and a procedure selection button 1252. When procedure selection button 1252 is selected, for example, recipe editing image 1202 shown in FIG. 41 is displayed.

[0280] 41 is a diagram showing an example of a recipe editing image 1202. The recipe editing image 1202 is an image including a GUI object for editing the steps of a cooking recipe. The recipe editing image 1202 is an image for editing the display steps of "No. 1."

[0281] As shown in FIG. 41, the recipe editing image 1202 includes input windows 1261 and 1262 for editing the display procedure of an original (existing) cooking recipe. Text entered into each of the input windows 1261 and 1262 is registered as the display procedure of a new cooking recipe. The display procedure of a new cooking recipe is automatically generated based on the display procedure of the existing cooking recipe and the analysis results by the text analysis unit 821. In other words, before the user edits, "kimchi" is displayed instead of "cabbage." Therefore, unless there are any modifications, the user does not need to enter anything.

[0282] The recipe edit image 1202 includes a change procedure button 1231. For example, when the change procedure button 1231 is selected, a new procedure can be added and / or an existing procedure can be deleted.

[0283] Recipe editing images 1201 and 1202 each include a register button 1271 and a cancel button 1272. When the register button 1271 is selected, the recipe is registered as a new recipe in the recipe group master DB 811, as shown in Fig. 42. Fig. 42 is a diagram showing the registration of a recipe in the recipe group master DB 811 based on alternative ingredients.

[0284] When the cancel button 1272 is selected, the registration of the new recipe is canceled. In this case, for example, the posted and edited image 1101 in FIG.

[0285] [Effects, etc.] As described above, in the cooking recipe display system 4 according to this embodiment, when an alternative ingredient is extracted from a comment as a result of analysis, the control unit 210 generates a recipe registration image for registering a new cooking recipe including the alternative ingredient, and displays the generated recipe registration image on the display screen 221.

[0286] This makes it easy to register new recipes based on alternative ingredients.

[0287] Also, for example, the recipe registration image displays at least one of the ingredients and steps of an existing cooking recipe and at least one of the ingredients and steps of a new cooking recipe side by side.

[0288] This makes it easy to register new recipes using existing recipes. For example, the differences between the existing recipes and the new recipes can be highlighted, making it easier for users to understand.

[0289] (Other embodiments) While the cooking recipe display system and cooking recipe display method according to one or more aspects have been described based on the embodiments, the present disclosure is not limited to these embodiments. As long as they do not deviate from the gist of the present disclosure, various modifications conceivable by those skilled in the art to the present embodiments and forms constructed by combining components of different embodiments are also included within the scope of the present disclosure.

[0290] Furthermore, for example, the cooking recipe display system may include a home appliance connected to at least one of the recipe providing server 100 and the information terminal 200 via a network so that they can communicate with each other. The home appliance may be, for example, a cooking appliance such as a microwave oven, a microwave oven, or an induction cooking heater, or an electrical appliance such as a refrigerator. For example, at least one of the recipe providing server 100 and the information terminal 200 transmits commands to the home appliance to execute the steps of the cooking recipe. The home appliance receives the transmitted commands and performs processing according to the received commands. Alternatively, the refrigerator may manage the types and storage periods of ingredients stored therein and transmit the managed information to the recipe providing server 100.

[0291] Furthermore, the ingredient display image, procedure display image, recipe selection image, post editing image, and recipe editing image shown in each embodiment are merely examples, and the display content and layout may be changed as appropriate.

[0292] Furthermore, the databases and tables shown in each embodiment are merely examples, and the items and contents of the information and data held therein may be changed as appropriate.

[0293] Furthermore, in the above-described embodiment, the processing performed by a specific processing unit may be performed by another processing unit. The order of multiple processes may be changed, or multiple processes may be performed in parallel. The allocation of components of the cooking recipe display system to multiple devices is one example. For example, components provided in one device may be provided in another device. The cooking recipe display system may also be realized as a single device.

[0294] For example, the processing described in the above embodiments may be realized by centralized processing using a single device (system), or may be realized by distributed processing using multiple devices. Furthermore, the processor that executes the program may be a single processor or multiple processors. That is, centralized processing or distributed processing may be performed.

[0295] In the above embodiments, all or some of the components such as the control unit may be configured with dedicated hardware, or may be realized by executing a software program suitable for each component. Each component may be realized by a program execution unit such as a CPU or processor reading and executing a software program recorded on a recording medium such as a hard disk drive or semiconductor memory.

[0296] Furthermore, components such as the control unit may be configured with one or more electronic circuits, each of which may be a general-purpose circuit or a dedicated circuit.

[0297] The one or more electronic circuits may include, for example, a semiconductor device, an integrated circuit (IC), or a large scale integration (LSI). The IC or LSI may be integrated on a single chip or on multiple chips. Although the IC or LSI is referred to here as an IC or LSI, the name may vary depending on the degree of integration, and may be called a system LSI, a very large scale integration (VLSI), or an ultra large scale integration (ULSI). Also, a field programmable gate array (FPGA), which is programmed after the LSI is manufactured, can be used for the same purpose.

[0298] Furthermore, the general or specific aspects of the present disclosure may be realized as a system, an apparatus, a method, an integrated circuit, or a computer program. Alternatively, they may be realized as a computer-readable non-transitory recording medium such as an optical disk, a HDD, or a semiconductor memory on which the computer program is stored. Alternatively, they may be realized as any combination of a system, an apparatus, a method, an integrated circuit, a computer program, and a recording medium.

[0299] Furthermore, various modifications, substitutions, additions, omissions, etc. can be made to the above-described embodiments within the scope of the claims or their equivalents. [Industrial Applicability]

[0300] The present disclosure can be used as a cooking recipe display system that displays cooking recipes. [Explanation of symbols]

[0301] 1, 2, 3, 4 Cooking Recipe Display System 100, 500, 800, 1000 recipe providing servers 110, 810, 1010 Recipe data management section 111, 811 Recipe group master DB 111a Recipe Ingredient Table 111b, 1011b Recipe Procedure Table 120, 520, 820 Materials Evaluation and Management Department 121 Material Evaluation Table 122 Material characteristic judgment output unit 123, 123a, 123b Material characteristic judgment table 130, 230 Communications Department 200 Information terminal 210 Control Unit 211 Data cache area 220 Input / output section 221 Display screen 301, 302, 601, 901 material display image 310, 1251 Material display button 320, 1252 Procedure selection button 330, 930 display switch button 335 Quantity selection button 340 Materials List 350 Procurement Difficulty Icon 351a Basic ingredient icon 351b Basic seasoning icon 352a Classic Icon 353a Rare Ingredient Icon 353b Special seasoning icon 360 Back button 370 Cooking Difficulty Icon 371 hassle-free icon 372 Simple Icons 373 One-touch icon 374 Trouble Icon 401, 402, 403, 404 Recipe selection images 410 Search Window 415 Search button 420 Page forward button 430, 431 search results 440 Supplementary Information Label 441 Rare Food Label 442 Specialty seasoning labels 443 Effort Information Label 450, 682, 973 Sort button 470 Tips display button 480 Hint Images 521 Recipe-specific material profile table 522 Necessity Table 523, 523a, 523b Alternate Material Profile Tables 650 Necessity Information Icon 651, 652 optional icons 653 Replaceable Icons 655 Required Icons 680, 970 Alternative list images 681 Material name 700 fingers 811c Recipe Evaluation Table 821 Text Analysis Unit 822 Analysis Word Table 823 Author Profile Table 935 opinion display images 936 Tips Display Image 937 Arrangement presentation image 971, 972, 1220 Materials List 1012 Recipe Editing Management Department 1101 Posted and edited images 1110 Text 1120 Recipe generation button 1201, 1202 Recipe Editing Images 1210, 1211, 1261, 1262 input window 1230 Material change button 1231 Step Change Button 1241 Change classification button 1242 Genre change button 1243 Amount change button 1271 Registration button 1272 Cancel button

Claims

1. A cooking recipe display system including an information terminal having a display screen and a control unit, a recipe data management unit that manages a recipe database that holds multiple recipes that indicate one or more steps for making a dish and multiple ingredients used in the dish; a material evaluation management unit that manages a material evaluation table that indicates the degree of difficulty of procurement of each of the plurality of materials; the control unit displays, on the display screen, auxiliary information obtained based on the procurement difficulty of each of a plurality of ingredients indicated in a target recipe that is one of the plurality of cooking recipes. Cooking recipe display system.

2. the control unit generates a first ingredient display image including a plurality of ingredients indicated by the target recipe and procurement difficulty information according to the procurement difficulty of each of the plurality of ingredients, and displays the generated first ingredient display image on the display screen. The cooking recipe display system according to claim 1 .

3. The ingredient evaluation table further indicates the cooking difficulty of each of the plurality of ingredients, The auxiliary information includes cooking difficulty information indicating the cooking difficulty, The control unit further generating a second ingredient display image including a plurality of ingredients indicated by the target recipe and cooking difficulty information corresponding to the cooking difficulty of each of the plurality of ingredients; The first material display image and the second material display image are switched and displayed. The cooking recipe display system according to claim 2 .

4. The ingredient evaluation table further indicates the degree of necessity of each of the plurality of ingredients for each cooking recipe, The control unit further generating a third ingredient display image that displays a list of the ingredients indicated by the target recipe and necessity information of each of the ingredients according to the necessity level; The first material display image and the third material display image are switched and displayed. The cooking recipe display system according to claim 2 or 3.

5. the necessity information includes substitutable information indicating that the corresponding material is substitutable; The control unit A selection of the substitutable information displayed on the display screen can be accepted, When the substitutable information is selected, a list of substitute materials that can be used in place of the corresponding material is displayed on the display screen. The cooking recipe display system according to claim 4 .

6. The material evaluation table further indicates a frequency of use or a shelf life of each of the plurality of materials, The control unit sorts and displays the list of alternative materials according to the frequency of use or shelf life. The cooking recipe display system according to claim 5 .

7. the auxiliary information includes first material information indicating a material whose procurement difficulty is equal to or greater than a predetermined value among a plurality of materials indicated by the target recipe, the control unit generates a selection image including the plurality of cooking recipes and the first ingredient information of each of the plurality of cooking recipes, and displays the generated selection image on the display screen. The cooking recipe display system according to any one of claims 1 to 6.

8. In the selection image, the display order of the cooking recipes is determined based on the first ingredient information. The cooking recipe display system according to claim 7 .

9. The ingredient evaluation table further indicates the cooking difficulty of each of the plurality of ingredients, The auxiliary information includes second ingredient information indicating ingredients whose cooking difficulty level is equal to or greater than a predetermined value among the ingredients indicated in the target recipe, the control unit generates a selection image including the plurality of cooking recipes and the second ingredient information of each of the plurality of cooking recipes, and displays the generated selection image on the display screen. The cooking recipe display system according to any one of claims 1 to 8.

10. Furthermore, an analysis unit is provided that analyzes comments included in posts related to cooking recipes. The cooking recipe display system according to any one of claims 1 to 9.

11. The analysis unit extracts, as the analysis, from the comments, alternative ingredients that can be used in place of ingredients included in the cooking recipe that is the subject of the posting. The cooking recipe display system according to claim 10.

12. the analysis unit extracts the alternative materials from the comments by referring to a word table that associates one or more terms that suggest that the materials are substitutable with fluctuation words for each of the one or more terms; The cooking recipe display system according to claim 11.

13. When the alternative ingredient is extracted from the comment as a result of the analysis, the control unit generates a recipe registration image for registering a new cooking recipe including the alternative ingredient, and displays the generated recipe registration image on the display screen. The cooking recipe display system according to claim 11 or 12.

14. In the recipe registration image, at least one of ingredients and steps of an existing cooking recipe and at least one of ingredients and steps of the new cooking recipe are displayed side by side. The cooking recipe display system according to claim 13.

15. As the analysis, the analysis unit extracts impressions or opinions on the posted cooking recipe from the comments. The cooking recipe display system according to any one of claims 10 to 14.

16. The posts include a first post including a comment on a cooking recipe and a second post including a reply comment to the first post, the analysis unit analyzes comments included in each of the first post and the second post; The cooking recipe display system according to any one of claims 10 to 15.

17. The analysis unit manages the analysis results in association with each cooking recipe. The cooking recipe display system according to any one of claims 10 to 16.

18. The analysis unit further calculates the accuracy of the analysis result. The cooking recipe display system according to any one of claims 10 to 17.

19. The analysis unit further generates a new cooking recipe based on the result of the analysis, The recipe data management unit registers the new cooking recipe in the recipe database. The cooking recipe display system according to any one of claims 10 to 18.

20. The control unit displays the results of the analysis on the display screen. The cooking recipe display system according to any one of claims 10 to 19.

21. The control unit displays, as a result of the analysis, impressions or opinions on the cooking recipe, tips for preparing the dish indicated by the cooking recipe, or information on arrangements of the cooking recipe. The cooking recipe display system according to claim 20.

22. The analysis unit performs the analysis based on a profile of a user who posted a cooking recipe. The cooking recipe display system according to any one of claims 10 to 21.

23. displaying, on a display screen, supplementary information obtained based on one or more steps showing how to prepare a dish and the degree of difficulty in obtaining each of a plurality of ingredients shown in a target recipe, which is one of a plurality of cooking recipes showing a plurality of ingredients used in the dish; How to display cooking recipes.

24. A program that causes a computer to execute the cooking recipe display method according to claim 23.

Images