Information processing method, information processing device and program

Abstract

To obtain an information processing method capable of optimizing recipes according to a user while suppressing increase in cooking load.SOLUTION: An information processing device acquires dish information indicating desired dish to be prepared by cooking, acquires food component information indicating necessary food components that are necessary for a user eating the dish, sets a specific step, which is a cooking step to ensure that the necessary food components are present in the dish based on the dish information and the food component information, generates recipe information indicating a recipe having a plurality of cooking steps including the specific step, and outputs the recipe information.SELECTED DRAWING: Figure 6

Description

[Technical Field]

[0001] The present disclosure relates to an information processing method, an information processing device, and a program. [Background technology]

[0002] Patent Document 1 discloses a menu suggestion system according to the background art. The menu suggestion system calculates the recommended nutrient intakes of each user in a group, and determines a suggested menu for the group and the amount to be distributed to each user based on the recommended nutrient intakes. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 6652627 Summary of the Invention [Problem to be solved by the invention]

[0004] According to the background art, a common menu proposal is determined for a group, making it difficult to provide meals optimized for each user based on the health condition of each user, etc. On the other hand, providing completely different meals for each user places a heavy burden on the person in charge of cooking.

[0005] The present disclosure aims to provide an information processing method, an information processing device, and a program that are capable of optimizing recipes according to the user while suppressing an increase in the cooking load. [Means for solving the problem]

[0006] An information processing method according to one aspect of the present disclosure includes an information processing device that acquires cooking information indicating a desired dish to be obtained by cooking, acquires food component information indicating necessary food components that are food components that a user eating the dish needs to ingest, sets a specific process that is a cooking process for providing the necessary food components in the dish based on the cooking information and the food component information, generates recipe information indicating a recipe having multiple cooking processes including the specific process, and outputs the recipe information. [Effects of the Invention]

[0007] According to the present disclosure, it is possible to provide recipes optimized for each user while suppressing an increase in the cooking load. [Brief explanation of the drawings]

[0008] [Figure 1] FIG. 1 is a diagram illustrating a simplified configuration of a recipe providing system according to an embodiment of the present disclosure. [Figure 2] FIG. 2 is a simplified diagram illustrating an example of user data. [Figure 3] FIG. 10 is a diagram showing a simplified example of health information. [Figure 4] FIG. 10 is a simplified diagram showing an example of food component information. [Figure 5] FIG. 2 is a simplified diagram showing the functional configuration of a processing unit of the information processing device. [Figure 6] 4 is a flowchart showing processing executed by a processing unit of the information processing device. [Figure 7] FIG. 4 is a simplified diagram showing an example of an input screen displayed on a display unit. [Figure 8] 10 is a flowchart showing a subroutine of a step. [Figure 9] 10 is a flowchart showing a subroutine of a step. [Figure 10] FIG. 10 is a diagram showing a simplified example of a reference recipe and a specific process. [Figure 11] FIG. 10 is a diagram schematically showing the generation of a recipe by correcting a reference recipe. [Figure 12]FIG. 2 is a top view schematically showing a heating area of ​​an oven range, which is a cooking appliance. [Figure 13] FIG. 2 is a top view schematically showing a heating area of ​​an electric cooking pot, which is a cooking appliance. [Figure 14] 10 is a flowchart showing a subroutine of a step. [Figure 15] FIG. 2 is a simplified diagram showing an example of a recipe displayed on a display unit. [Figure 16] FIG. 10 is a diagram showing a simplified configuration of a recipe providing system according to a modified example. [Figure 17] 10 is a flowchart showing a subroutine of a step. DETAILED DESCRIPTION OF THE INVENTION

[0009] (Findings that formed the basis of this disclosure) The menu suggestion system according to the background art disclosed in Patent Document 1 calculates the recommended nutrient intakes of each user in a group, and determines the suggested menu for the group and the amount to be distributed to each user based on the recommended nutrient intakes.

[0010] However, according to the background art, a common menu proposal is presented to a group, making it difficult to provide dishes optimized for each user according to the health condition of each user. For example, even if only one user in a group has high blood pressure, a common menu with reduced salt is proposed, which makes the other users dissatisfied with the bland taste. On the other hand, excessive priority given to optimization for each user, proposing a completely different menu for each user and providing completely different dishes, would place a heavy burden on the cook and be unrealistic.

[0011] In order to solve this problem, the inventor discovered that by obtaining food component information indicating necessary food components, which are food components that a user needs to ingest, and setting cooking processes to ensure that the necessary food components are contained in a dish based on the food component information, it is possible to optimize recipes to suit the user while suppressing an increase in the cooking load, and this led to the present disclosure.

[0012] Next, each aspect of the present disclosure will be described.

[0013] An information processing method according to a first aspect of the present disclosure includes an information processing device that acquires cooking information indicating a desired dish to be obtained by cooking, acquires food component information indicating necessary food components that are food components that a user eating the dish needs to ingest, sets a specific process that is a cooking process for providing the necessary food components in the dish based on the cooking information and the food component information, generates recipe information indicating a recipe having multiple cooking processes including the specific process, and outputs the recipe information.

[0014] According to the first aspect, it is possible to provide recipes optimized for the user while suppressing an increase in the cooking load. Furthermore, by eating the dishes, the user can appropriately ingest the food components that the user needs, thereby making it possible to maintain or improve the user's health.

[0015] In the information processing method according to the second aspect of the present disclosure, in the first aspect, in generating the recipe information, it is preferable that reference recipe information indicating a reference recipe for the dish is obtained based on the cooking information, and the recipe information is generated by correcting the reference recipe based on the food ingredient information.

[0016] According to the second aspect, recipe information is generated in accordance with the reference recipe, so that an increase in cooking load can be further suppressed.

[0017] In the information processing method according to the third aspect of the present disclosure, in the second aspect, the correction of the reference recipe may include changing ingredients.

[0018] According to the third aspect, by changing ingredients, it is possible to appropriately optimize recipes according to the user.

[0019] In the information processing method according to the fourth aspect of the present disclosure, in the second aspect, the correction of the reference recipe may include changing cooking conditions.

[0020] According to the fourth aspect, by changing the cooking conditions, it is possible to appropriately optimize the recipe according to the user.

[0021] In the information processing method according to the fifth aspect of the present disclosure, in the second aspect, the correction of the reference recipe may include adding or deleting a cooking step.

[0022] According to the fifth aspect, recipes can be appropriately optimized according to the user by adding or deleting cooking steps.

[0023] An information processing method according to a sixth aspect of the present disclosure, in any one of the second to fifth aspects, may be such that the reference recipe includes a predetermined cooking step, the specific step includes an additional cooking step that has a common cooking type with the predetermined cooking step, and the additional cooking step is a cooking step that is executed later in the order of cooking steps than the predetermined cooking step.

[0024] According to the sixth aspect, by including an additional cooking step in the specific steps, it is possible to appropriately optimize the recipe according to the user. Furthermore, by executing the additional cooking step after the predetermined cooking step, it is possible to ensure irreversibility, i.e., the change in the state of the food cannot be reversed.

[0025] In an information processing method according to a seventh aspect of the present disclosure, in any one of the second to sixth aspects, the reference recipe may include a predetermined cooking step, the specific step may include an additional cooking step of a common cooking type to the predetermined cooking step, and the additional cooking step may be a cooking step that causes a change in the state of food before and after the execution of the cooking step.

[0026] According to the seventh aspect, the specified steps include an additional cooking step, so that the recipe can be appropriately optimized according to the user.

[0027] In an information processing method according to an eighth aspect of the present disclosure, in any one of the second to seventh aspects, the user may include a plurality of users, and further, user information indicating the plurality of users who will eat the dish may be obtained, and in correcting the reference recipe, the identification process may be set for each of the plurality of users based on the food ingredient information indicating the necessary food ingredients for each of the plurality of users.

[0028] According to the eighth aspect, by setting specific processes for each of a plurality of users, it is possible to realize optimization of recipes according to each user.

[0029] In the information processing method according to the ninth aspect of the present disclosure, in any one of the first to eighth aspects, when acquiring the food component information, health information indicating the health status of the user is acquired, and the necessary food components are set based on the health information.

[0030] According to the ninth aspect, it is possible to set appropriate necessary food ingredients based on the user's health information, and to provide appropriate recipes.

[0031] In the information processing method according to the 10th aspect of the present disclosure, in any one of the 1st to 9th aspects, when acquiring the food component information, activity information indicating the physical activity of the user is acquired, and the necessary food components are set based on the activity information.

[0032] According to the tenth aspect, appropriate necessary food ingredients can be set based on the user's activity information, and appropriate recipes can be provided.

[0033] In an information processing method according to an eleventh aspect of the present disclosure, in the tenth aspect, when setting the necessary food components, it is preferable that the necessary food components be set based on the content of the physical activity of the user since their last meal.

[0034] According to the eleventh aspect, more appropriate necessary food components can be set based on the details of the physical activity since the previous meal, and more appropriate recipes can be provided.

[0035] In an information processing method according to a twelfth aspect of the present disclosure, in any one of the first to eleventh aspects, it is preferable that the generation of the recipe information includes setting control conditions of a cooking appliance in a cooking process using the cooking appliance, and the output of the recipe information includes outputting a control signal indicating the control conditions.

[0036] According to the twelfth aspect, by controlling the cooker with the control signal, the cooking process using the cooker can be carried out appropriately in accordance with the control conditions.

[0037] An information processing method according to a thirteenth aspect of the present disclosure is, in the twelfth aspect, preferably wherein the cooker has a plurality of cooking areas in which the cooking conditions can be set individually, and the control signal includes setting information for the cooking conditions for each of the plurality of cooking areas.

[0038] According to the thirteenth aspect, cooking steps having a plurality of different cooking conditions can be performed collectively using a common cooker, which further reduces the cooking load and shortens the cooking time.

[0039] An information processing device according to a fourteenth aspect of the present disclosure includes an acquisition unit that acquires cooking information indicating a target dish to be obtained by cooking and food component information indicating necessary food components that are food components that a user who eats the dish needs to ingest, a generation unit that sets a specific process, which is a cooking process for providing the dish with the necessary food components based on the cooking information and the food component information, and generates recipe information indicating a recipe having multiple cooking processes including the specific process, and an output unit that outputs the recipe information.

[0040] According to the thirteenth aspect, it is possible to provide recipes optimized for the user while suppressing an increase in the cooking load.

[0041] A program according to a 15th aspect of the present disclosure is a program for causing an information processing device to execute a process, which includes acquiring dish information indicating a target dish to be obtained by cooking, acquiring food component information indicating necessary food components that are food components that a user eating the dish needs to ingest, setting a specific process that is a cooking process for providing the dish with the necessary food components based on the dish information and the food component information, generating recipe information indicating a recipe having multiple cooking processes including the specific process, and outputting the recipe information.

[0042] According to the fourteenth aspect, it is possible to provide recipes that are optimized for the user while suppressing an increase in the cooking load.

[0043] The present disclosure can also be realized as a program that causes a computer to execute each characteristic configuration included in such a method or apparatus, or as a system operated by this program. Needless to say, such a computer program can be distributed on a computer-readable non-transitory recording medium such as a CD-ROM or via a communication network such as the Internet.

[0044] (Embodiments of the present disclosure) Hereinafter, embodiments of the present disclosure will be described in detail with reference to the drawings. Elements with the same reference numerals in different drawings indicate the same or corresponding elements. Furthermore, the components, the layout positions of the components, the connection forms, the order of operations, etc. shown in the following embodiments are merely examples and are not intended to limit the present disclosure. The present disclosure is limited only by the claims. Therefore, among the components in the following embodiments, components that are not described in the independent claims that represent the highest concept of the present disclosure are not necessarily required to achieve the objectives of the present disclosure, but are described as constituting more preferred forms.

[0045] FIG. 1 is a diagram showing a simplified configuration of a recipe providing system according to an embodiment of the present disclosure. The recipe providing system is constructed, for example, in a home where a family lives, and generates and provides recipes for dishes to be prepared. A family is an example of a group made up of multiple users. However, the recipe providing system according to this embodiment is not limited to homes, and may also be applied to restaurants, dining halls, etc.

[0046] The recipe providing system includes an information processing device 1, a user terminal 2, a management device 3, and a cooking appliance 4. The information processing device 1 is capable of communicating with the user terminal 2, the management device 3, and the cooking appliance 4 via a communication network NW.

[0047] In this embodiment, the information processing device 1 is a personal computer or dedicated terminal placed anywhere in the home. The user terminal 2 is a tablet terminal placed in the kitchen or a smartphone carried by the user. The management device 3 is a database server placed anywhere in the home. The cooking appliance 4 is an oven range, an electric cooking pot, or the like. The communication network NW is a wireless LAN. However, this is not limited to this example. The information processing device 1, the user terminal 2, and the management device 3 may be configured as an integrated device in any combination. The information processing device 1 and the management device 3 may also be placed on the cloud. In this case, the communication network NW is any communication network using a dedicated line or a public line.

[0048] The information processing device 1 includes a processing unit (information processing unit) 11, a storage unit 12, and a communication unit 13. The processing unit 11 includes a processor such as a CPU. The storage unit 12 includes an HDD, an SSD, a semiconductor memory, or the like. The communication unit 13 includes a communication module compatible with the communication standard of the communication network NW.

[0049] The user terminal 2 includes a processing unit 21, a memory unit 22, a communication unit 23, an input unit 24, and a display unit 25. The processing unit 21 includes a processor such as a CPU. The memory unit 22 includes a HDD, an SSD, a semiconductor memory, or the like. The communication unit 23 includes a communication module compatible with the communication standard of the communication network NW. The input unit 24 includes a touch panel, or the like. The display unit 25 includes a liquid crystal display, an organic EL display, or the like.

[0050] The management device 3 stores and manages reference recipe information 31, food ingredient information 32, user data 33, and health information 34A. The reference recipe information 31 includes reference recipes for various dishes to be prepared by cooking. The reference recipes are instructions describing standard ingredients or cooking steps for preparing each of the various dishes.

[0051] FIG. 2 is a simplified diagram showing an example of user data 33. User data 33 is a database showing the attributes of each user constituting a group. In the example shown in FIG. 2, the group includes users UA, UB, UC, and UD. The attributes also include name, gender, age, height, and weight. However, this is not limited to this example. The names of users UA, UB, UC, and UD are Taro, Hanako, Ichiro, and Jiro, respectively. For example, Taro's gender is male, his age is 42, his height is 175 cm, and his weight is 68 kg.

[0052] FIG. 3 is a simplified diagram showing an example of health information 34A. Health information 34A is a database showing the health status of each user constituting a group. In the example shown in FIG. 3, user UA is concerned about high blood pressure, user UB is concerned about dyslipidemia, and user UC is concerned about fatigue and tiredness. User UD's health status is good. Information showing the health status of each user may be manually input by the user via the input unit 24 of the user terminal 2, or may be automatically input by reading information from health checkup results, medical examination results, etc.

[0053] FIG. 4 is a simplified diagram showing an example of food component information 32. Food component information 32 is a database showing necessary and unnecessary food components corresponding to health conditions. Necessary food components are food components that are necessary for the user, i.e., food components recommended for consumption in order to improve the user's health condition. Unnecessary food components are food components that are unnecessary for the user, i.e., food components recommended for avoidance in order to improve the user's health condition. In the example shown in FIG. 4 , melanoidin is set as a necessary food component corresponding to the health condition of hypertension, and salt is set as an unnecessary food component. Furthermore, carnitine is set as a necessary food component corresponding to the health condition of dyslipidemia, and lipids are set as an unnecessary food component. Furthermore, vitamin C is set as a necessary food component corresponding to the health condition of fatigue and tiredness. However, this example is not limiting. Necessary and unnecessary food components corresponding to various other health conditions are also set. Furthermore, the setting of unnecessary food components in food component information 32 may be omitted.

[0054] 5 is a simplified diagram showing the functional configuration of the processing unit 11 of the information processing device 1. The processing unit 11 has an acquisition unit 51, a generation unit 52, and an output unit 53 as functions realized by the processor executing the program 19 read from the storage unit 12. The storage unit 12 includes a computer-readable non-volatile storage medium, and the program 19 is stored in the storage medium. Details of the processing content executed by each processing unit will be described later.

[0055] FIG. 6 is a flowchart showing the processing contents executed by the processing unit 11 of the information processing device 1.

[0056] First, in step SP1, the acquisition unit 51 acquires dish information indicating the target dish to be prepared by cooking.

[0057] Next, in step SP2, the acquisition unit 51 acquires user information indicating one or more users who will be eating the food. Step SP2 may be performed before step SP1 or simultaneously with step SP1. Furthermore, if there is only one fixed user living in the house, such as in a single-person household, step SP2 may be omitted.

[0058] FIG. 7 is a simplified diagram showing an example of an input screen 61 displayed on the display unit 25. The input screen 61 is displayed when steps SP1 and SP2 are executed. The input screen 61 includes an item 61A for the user to input a desired dish, an item 61B for selecting a user who will eat the dish, and a confirmation button icon 61C. In the example shown in FIG. 7, "loin steak" is input in the item 61A. The acquisition unit 51 acquires dish information from the item 61A. All family members (Taro, Hanako, Ichiro, and Jiro) are selected in the item 61B. The acquisition unit 51 acquires user information from the item 61B. Note that instead of a configuration in which the user manually inputs a desired dish, the recipe providing system may automatically suggest recommended dishes based on the user's health information 34A or activity information 34B (described later).

[0059] Referring to FIG. 6, next in step SP3, the acquisition unit 51 acquires food component information indicating necessary food components and unnecessary food components for each user indicated by the user information.

[0060] FIG. 8 is a flowchart showing the subroutine of step SP3.

[0061] First, in step SP31A, the acquisition unit 51 acquires the food composition information 32, the user data 33, and the health information 34A from the management device 3.

[0062] Next, in step SP32, the acquisition unit 51 sets the necessary food components for each user indicated in the user information by referring to the food component information 32 and the health information 34A. In the example of this embodiment, the acquisition unit 51 sets melanoidin as the necessary food component for user UA, carnitine as the necessary food component for user UB, and vitamin C as the necessary food component for user UC. Note that the acquisition unit 51 may also set the necessary intake amounts of the necessary food components for each user according to the attributes of each user by referring to the user data 33.

[0063] Next, in step SP33, the acquisition unit 51 sets unnecessary food components for each user indicated by the user information by referring to the food component information 32 and the health information 34A. In the example of this embodiment, the acquisition unit 51 sets salt as the unnecessary food component for user UA, and sets lipids as the unnecessary food component for user UB.

[0064] Referring to FIG. 6, next in step SP4, generation unit 52 generates recipe 62 for the dish indicated by the dish information acquired in step SP1.

[0065] FIG. 9 is a flowchart showing the subroutine of step SP4.

[0066] First, in step SP41, the generation unit 52 acquires the reference recipe information 31 from the management device 3. The generation unit 52 also acquires from the reference recipe information 31 the reference recipe 71 related to the dish indicated by the dish information acquired in step SP1.

[0067] Next, in step SP42, generation unit 52 sets specified steps 72 in reference recipe 71 based on the dish information acquired in step SP1 and the food ingredient information for each user acquired in step SP3. The specified steps include cooking steps for providing the dish with necessary food ingredients. The specified steps also include cooking steps for removing or reducing unnecessary food ingredients from the dish.

[0068] FIG. 10 is a simplified diagram showing an example of a reference recipe 71 and a specific step 72. The reference recipe includes multiple cooking steps. The reference recipe 71 for loin steak includes an ingredient preparation step, a seasoning step, a heating step, and a seasoning step. In the ingredient preparation step, loin meat is prepared. In the seasoning step, the meat is seasoned with salt. In the heating step, the meat is heated in an oven range at a temperature of 200 degrees for 8 minutes. In the seasoning step, the meat is seasoned with steak sauce.

[0069] The generation unit 52 sets the specific steps 72 in the reference recipe 71 based on the dish information acquired in step SP1 and the food component information about each user acquired in step SP3.

[0070] The food component information for user UA, who is concerned about high blood pressure, indicates that melanoidin is a necessary food component and salt is an unnecessary food component. The generation unit 52 sets, for user UA, the following specific steps 72: omitting the seasoning step using salt, performing additional heating after the heating step at a temperature of 250°C for 1 minute, and using miso instead of steak sauce in the seasoning step.

[0071] The food component information for user UB, who is concerned about dyslipidemia, indicates that the necessary food component is carnitine and the unnecessary food component is lipid. The generation unit 52 sets, as the identification step 72, that fillet meat be used instead of loin meat in the food ingredient preparation step and that the heating conditions in the heating step be changed to a temperature of 150°C and a time of 8 minutes for the user UB.

[0072] The food component information of user UC who is concerned about fatigue and tiredness indicates that the necessary food component is vitamin C. The generation unit 52 sets, for user UC, the identification step 72 to use lemon juice instead of steak sauce in the seasoning step.

[0073] The generation unit 52 does not set the identification step 72 for a user UD who is in good health.

[0074] Referring to FIG. 9, next, in step SP43, generation unit 52 corrects reference recipe 71 so as to reflect specific process 72 set in step SP42, thereby generating recipes RA to RD for each of users UA to UD.

[0075] FIG. 11 is a diagram showing the generation of recipes RA to RD by correcting the reference recipe 71. In FIG.

[0076] The generation unit 52 generates a recipe RD that is the same as the reference recipe 71 for a user UD for which the specific process 72 is not set.

[0077] The generation unit 52 generates a recipe RC for the user UC. The recipe RC includes a specification step 72 indicating that lemon juice is used instead of steak sauce in the seasoning step. The correction of the reference recipe 71 for the user UC includes a change in cooking conditions, i.e., a change in seasoning.

[0078] The generation unit 52 generates a recipe RA for the user UA. The recipe RA includes a specific step 72 indicating that a seasoning step using salt is to be deleted, that additional heating is to be performed after the heating step under heating conditions of a temperature of 250 degrees and a time of 1 minute, and that miso is to be used instead of steak sauce in the seasoning step. The correction of the reference recipe 71 for the user UA includes the deletion of a cooking step, i.e., the deletion of the seasoning step, the addition of a cooking step, i.e., the addition of an additional heating step, and the change of cooking conditions, i.e., the change of seasoning. The additional heating step corresponds to an additional cooking step that has the same cooking type (heating) as the heating step, is executed later in the cooking step, and advances the change in the state (doneness) of the food before and after the execution of the cooking step. Note that the temperature conditions in the additional heating step may be the same as the temperature conditions in the heating step, and the additional heating step may be an extension of the heating time of the heating step. Furthermore, the additional cooking step is not limited to an additional heating step. Additional cooking steps may include, for example, chopping a portion of a coarsely chopped food into small pieces, heavily seasoning a portion of a lightly seasoned food with one seasoning with the same seasoning, or additionally seasoning a portion of a food seasoned with one seasoning with a different seasoning.

[0079] The generation unit 52 generates a recipe RB for the user UB. The recipe RB includes a specification step 72 indicating that fillet meat should be used instead of loin meat in the ingredient preparation step, and that the heating conditions should be changed to a temperature of 150°C and a time of 8 minutes in the heating step. The correction of the reference recipe 71 for the user UB includes changing the cooking conditions, that is, changing the ingredients and the heating conditions.

[0080] Each of recipes RA to RC branches off from reference recipe 71 at the first correction point relative to reference recipe 71. The first correction point is the seasoning step for recipe RA, the ingredient preparation step for recipe RB, and the seasoning step for recipe RC.

[0081] Referring to FIG. 9, next in step SP44, the generation unit 52 sets control conditions for the cooker 4 for the cooking steps using the cooker 4. In the example of the present embodiment, the heating steps and additional heating steps in the recipes RA to RD are performed using an oven range, which is the cooker 4. Based on the recipes RA to RD generated in step SP43, the generation unit 52 sets the heating conditions (heating temperature and heating time) of the oven range as the control conditions for the cooker 4 for the heating steps and additional heating steps using the oven range. The information processing device 1 transmits a control signal for remotely controlling the cooker 4 to the cooker 4 via the communication network NW. The control signal includes the control conditions for the cooker 4.

[0082] Here, if cooker 4 has a plurality of cooking areas for which cooking conditions can be set individually, the control signal may include setting information for the cooking conditions for each of the plurality of cooking areas.

[0083] 12 is a top view schematically showing the heating areas of an oven range 41, which is a cooking appliance 4. The heating areas of the oven range 41 have four areas AR1 to AR4, for which heating conditions can be set individually. When viewed from the front side where the door of the oven range 41 is located, area AR1 is the leftmost area, area AR2 is the center left area, area AR3 is the center right area, and area AR4 is the rightmost area.

[0084] 13 is a top view schematically showing the heating areas of an electric cooking pot 42, which is a cooking appliance 4. The heating area of ​​the electric cooking pot 42 has four areas AR1 to AR4, for which heating conditions can be set individually. Areas AR1 to AR4 are separated by partition plates W.

[0085] Note that the cooker 4 having multiple cooking areas for which cooking conditions can be set individually is not limited to the oven range 41 or the electric cooking pot 42. Furthermore, the number of divided heating areas is not limited to four. Furthermore, if the cooker 4 does not have multiple cooking areas for which cooking conditions can be set individually, multiple cooking steps with different cooking conditions may be performed sequentially using one cooker 4, or may be performed in parallel using multiple cookers 4.

[0086] Referring to FIG. 6, next in step SP5, output unit 53 outputs recipe information indicating recipe 62 generated in step SP4.

[0087] FIG. 14 is a flowchart showing the subroutine of step SP5.

[0088] First, in step SP51, the output unit 53 outputs recipe information indicating the recipe 62 generated in step SP4. The communication unit 13 of the information processing device 1 transmits the recipe information input from the output unit 53 to the user terminal 2 via the communication network NW. The communication unit 23 of the user terminal 2 receives the recipe information transmitted from the information processing device 1. The processing unit 21 of the user terminal 2 displays the recipe 62 on the display unit 25 based on the recipe information input from the communication unit 23.

[0089] Fig. 15 is a simplified diagram showing an example of recipe 62 displayed on display unit 25. Recipe 62 is a set of instructions that simply verbalizes recipes RA to RD shown in Fig. 11. In the example shown in Fig. 15, recipe 62 includes an ingredient preparation step, a seasoning step, a heating step, a seasoning step, and a plating step. For example, in the heating step, instructions are given on where each user should place meat in each of areas AR1 to AR4 into which the heating area of ​​microwave oven 41 is divided, and the heating conditions for each area AR1 to AR4.

[0090] 14, next, in step SP52, output unit 75 outputs a control signal including the control conditions for cooking appliance 4 set in step SP44. Communication unit 13 of information processing device 1 transmits the control signal input from output unit 53 to cooking appliance 4 via communication network NW. The operation of cooking appliance 4 is controlled based on the received control signal. Note that if cooking appliance 4 does not support remote control and the user manually controls the operation of cooking appliance 4, step SP52 may be omitted.

[0091] According to this embodiment, it is possible to provide a recipe 62 that is optimized for the user while suppressing an increase in the cooking load.

[0092] Furthermore, according to this embodiment, the recipe 62 is generated in accordance with the reference recipe 71, which further reduces the cooking load.

[0093] Furthermore, according to this embodiment, by changing ingredients, it is possible to appropriately optimize the recipe 62 according to the user.

[0094] Furthermore, according to this embodiment, by changing the cooking conditions, it is possible to appropriately optimize the recipe 62 according to the user.

[0095] Furthermore, according to this embodiment, the recipe 62 can be appropriately optimized according to the user by adding or deleting cooking steps.

[0096] Furthermore, according to this embodiment, the identification step 72 includes an additional cooking step, thereby enabling appropriate optimization of the recipe 62 according to the user. Furthermore, by executing the additional cooking step after the specified cooking step, irreversibility can be ensured, i.e., the change in the state of the food cannot be reversed.

[0097] Furthermore, according to this embodiment, by setting the specific process 72 for each of the multiple users UA to UD, it is possible to realize optimization of the recipe 62 according to each user.

[0098] Furthermore, according to this embodiment, appropriate necessary food components can be set based on the user's health information 34A, and appropriate recipes 62 can be provided.

[0099] Furthermore, according to this embodiment, by controlling the cooking appliance 4 with the control signal, the cooking process using the cooking appliance 4 can be carried out appropriately according to the control conditions.

[0100] Furthermore, according to this embodiment, cooking steps having a plurality of different cooking conditions can be performed collectively using a common cooker 4, which further reduces the cooking load and shortens the cooking time.

[0101] (Variation) FIG. 16 is a simplified diagram showing the configuration of a recipe providing system according to a modified example. The recipe providing system includes an activity meter 8. The activity meter 8 is, for example, a watch-type activity meter worn on the wrist of each user. Furthermore, the management device 3 manages activity information 34B indicating the user's physical activity details, instead of the health information 34A shown in FIG. 1 . However, the management device 3 may manage the activity information 34B in addition to the health information 34A. The management device 3 receives and stores each user's activity information 34B from each user's activity meter 8 via the communication network NW. The activity information 34B includes log information such as the number of steps, walking time, walking distance, heart rate, calories burned, or physical activity level. Furthermore, the activity information 34B may also include log information such as wake-up time, meal start time, meal end time, meal content, calorie intake, exercise start time, exercise end time, exercise content, calories burned, or bedtime.

[0102] FIG. 17 is a flowchart showing the subroutine of step SP3.

[0103] First, in step SP31B, the acquisition unit 51 acquires the food component information 32, the user data 33, and the activity information 34B from the management device 3.

[0104] Next, in step SP32, the acquisition unit 51 sets the necessary food components for each user indicated in the user information by referring to the food component information 32 and the activity information 34B. As an example, the acquisition unit 51 sets protein as the necessary food component for a user who has performed strength training. As another example, the acquisition unit 51 sets salt as the necessary food component for a user who has performed aerobic exercise for a long period of time.

[0105] The acquisition unit 51 may set the necessary food components for the current meal based on the content of the user's physical activity since the previous meal by referring to the meal times and exercise times included in the activity information 34B. For example, the acquisition unit 51 may set the necessary food components for dinner based on the content of the user's physical activity since lunch, and the generation unit 52 may generate the recipe 62 for the dishes to be served for dinner.

[0106] Next, in step SP33, the acquisition unit 51 sets unnecessary food components for each user indicated by the user information by referring to the food component information 32 and the activity information 34B.

[0107] According to this modification, appropriate necessary food ingredients can be set based on the user's activity information 34B, and appropriate recipes 62 can be provided.

[0108] Furthermore, according to this modification, more appropriate necessary food components can be set based on the physical activity since the previous meal, and more appropriate recipe 62 can be provided. [Industrial Applicability]

[0109] The present disclosure is particularly useful when applied to a recipe providing system that provides cooking recipes to users. [Explanation of symbols]

[0110] 1. Information processing equipment 4 Cooker 11 Processing section 19 Programs 31 Standard recipe information 32 Food composition information 33 User Data 34A Health Information 34B Activity information 51 Acquisition Department 52 Generation part 53 Output section 62 recipes

Claims

1. The information processing device obtain cooking information indicating a desired dish to be obtained by cooking; Acquire food component information indicating necessary food components that are food components that are necessary for the user who eats the dish; Based on the dish information and the food component information, a specific step is set as a cooking step for providing the necessary food components in the dish, and recipe information is generated that indicates a recipe having a plurality of cooking steps including the specific step; outputting the recipe information; Information processing methods.

2. In generating the recipe information, acquiring reference recipe information indicating a reference recipe for the dish based on the dish information; generating the recipe information by correcting the reference recipe based on the food component information; The information processing method according to claim 1 .

3. The amendment to the reference recipe includes a change in ingredients. The information processing method according to claim 2 .

4. The correction of the reference recipe includes changing cooking conditions. The information processing method according to claim 2 .

5. The correction of the reference recipe includes adding or deleting a cooking step. The information processing method according to claim 2 .

6. the reference recipe includes a predetermined cooking process; The specified process includes an additional cooking process having a common cooking type with the predetermined cooking process, The additional cooking process is a cooking process that is executed later in the order of cooking processes than the predetermined cooking process. The information processing method according to claim 2 .

7. the reference recipe includes a predetermined cooking process; The specified process includes an additional cooking process having a common cooking type with the predetermined cooking process, The additional cooking step is a cooking step that causes a change in the state of food before and after the execution of the cooking step. The information processing method according to claim 2 .

8. the user includes a plurality of users; Furthermore, user information indicating the plurality of users who will eat the dish is acquired; In correcting the reference recipe, the specific process is set for each of the plurality of users based on the food component information indicating the necessary food components for each of the plurality of users. The information processing method according to claim 2 .

9. In obtaining the food composition information, acquiring health information indicating the health status of the user; determining the necessary food components based on the health information; The information processing method according to claim 1 .

10. In obtaining the food composition information, acquiring activity information indicating physical activity details of the user; setting the necessary food components based on the activity information; The information processing method according to claim 1 .

11. In setting the necessary food components, the necessary food components are set based on the content of the physical activity of the user since the last meal. The information processing method according to claim 9.

12. the generation of the recipe information includes setting control conditions for a cooking appliance in a cooking process using the cooking appliance; The output of the recipe information includes output of a control signal indicating the control condition. The information processing method according to claim 1 .

13. the cooker has a plurality of cooking zones in which the cooking conditions can be individually set, The control signal includes setting information of the cooking conditions for each of the plurality of cooking areas. The information processing method according to claim 12.

14. an acquisition unit that acquires dish information indicating a target dish to be prepared by cooking and food component information indicating necessary food components that are food components that a user who eats the dish needs to ingest; a generation unit that sets a specific step, which is a cooking step for providing the necessary food components in the dish based on the dish information and the food component information, and generates recipe information that indicates a recipe having a plurality of cooking steps including the specific step; an output unit that outputs the recipe information; Equipped with Information processing device.

15. A program for causing an information processing device to execute a process, the process comprising: obtain cooking information indicating a desired dish to be obtained by cooking; Acquire food component information indicating necessary food components that are food components that are necessary for the user who eats the dish; Based on the dish information and the food component information, a specific step is set as a cooking step for providing the necessary food components in the dish, and recipe information is generated that indicates a recipe having a plurality of cooking steps including the specific step; outputting the recipe information; program.

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