Spatial design system

Abstract

Even in typical households, playing appropriate music according to the type of food being prepared provides a richer cooking and dining experience for both the cook and the diners. [Solution] The facility 2 comprises a cooking space 100 where a cooking unit 50 for preparing food is located, and a dining space 300 where a dining table is located, and a control unit 200. The cooking unit 50 is equipped with a weighing unit 11 for weighing the amount of each of several seasonings used. The control unit 200 is equipped with a data processing unit 22 that performs a cooking genre determination process to determine the cooking genre of the prepared food based on the amount of each seasoning used during cooking obtained by the weighing unit 11 and the correspondence between the cooking genre of the seasoning, the amount of seasoning used, and the flavor load of the seasoning, which has been registered in advance. The control unit 200 is equipped with a music selection unit 26 that selects music according to the cooking genre. The facility 2 is equipped with a music playback unit 31a that plays the music selected by the music selection unit 26 in at least one of the cooking space 100 during cooking and the dining space 300 during eating.

Description

Technical Field

[0001] The present invention relates to a spatial effect system, and particularly to a spatial effect system for applying effects to a cooking space in a housing facility, a dining table space where a dining table exists, and the like.

Background Art

[0002] As a conventional spatial effect system, an invention has been proposed that enables effective customer seat effects according to the prepared dishes in order to enjoy the dishes after cooking in a restaurant, izakaya, etc.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In Patent Document 1, an invention is disclosed that provides a richer dining experience for customers by playing appropriate music according to the meal menu based on the unique identification number of the tag attached to the tableware in a restaurant. However, in this case, since it is necessary to prepare different tableware for each dish (cooked food) provided, it is difficult to prepare tableware with tags in a general household that only has a limited number of tableware and also has a wide variety of cooked food types.

[0005] The present invention has been made in view of the above problems, and its object is to provide a spatial effect system that plays appropriate music according to the type of cooked food provided even in a general household, thereby providing a richer cooking experience and dining experience for those who cook and those who eat.

Means for Solving the Problems

[0006] The characteristic configuration of the spatial presentation system according to the present invention for achieving the above objective is: A facility comprising a cooking area where a cooking section for preparing food is located, a dining area where dining tables are located, and a control unit, The cooking unit includes a measuring unit for measuring the amount of each of the multiple seasonings to be used. The control unit comprises a data processing unit that performs a cooking genre determination process to determine the cooking genre of the prepared food based on the amount of each seasoning used during cooking obtained by the weighing unit, and the correspondence between the cooking genre of the seasoning, the amount of the seasoning used, and the flavoring load of the seasoning, which has been registered in advance, and a music selection unit that selects music according to the cooking genre. The facility is characterized by having a music playback unit that plays music selected by the music selection unit in at least one of the cooking space during the preparation of the food and the dining space during the consumption of the food.

[0007] According to this feature configuration, the correspondence between the culinary genre of a seasoning, the amount of seasoning used (including the type), and the flavor load of the seasoning is pre-registered. By measuring the amount of each seasoning used in a dish, the culinary genre of that dish can be determined. Therefore, the user can determine the culinary genre of a dish that is prepared and served without using special containers.

[0008] Furthermore, this feature configuration allows for the playback of appropriate music in the cooking area during cooking, or in the dining area during eating, depending on the chosen culinary genre, thereby providing a richer cooking and dining experience.

[0009] A further characteristic feature of the spatial presentation system according to the present invention is that the correspondence relationship includes, for each seasoning, a seasoning load value which is the product of the amount of seasoning used and the seasoning load set in advance for each seasoning.

[0010] According to this feature configuration, the seasoning load value, which is the product of the seasoning load and the amount of seasoning used (set to different values ​​depending on the degree to which the seasoning affects the culinary genre of the dish), and the culinary genre of the seasoning are pre-registered. By measuring and using the amount of seasoning used for the dish, the culinary genre of the dish can be easily determined. Therefore, even if ingredients different from those commonly known in recipes are used, it is possible to determine the appropriate culinary genre.

[0011] A further feature configuration of the spatial presentation system according to the present invention is that the cooking unit includes a cooking image data acquisition unit that acquires cooking image data, which is image data of the cooking product during cooking. The data processing unit, when there are multiple dishes prepared in the cooking unit, determines the dish genre for each dish and at least one of the dish genre for all of the dishes when performing the dish genre determination process, based on the amount of each seasoning used during cooking obtained by the weighing unit, the dish image data, and a pre-registered correspondence between the dish genre of the seasoning, the amount of the seasoning used, and the flavor load of the seasoning.

[0012] According to this feature configuration, when there are multiple dishes being prepared in the cooking unit, the amount of seasoning used for each dish, the image data of the dish being prepared, and the correspondence between the pre-registered seasoning's cooking genre, the amount of seasoning used, and the seasoning's flavor load can be used to determine which dish each seasoning was used for, and at least one of the cooking genres for each of the multiple dishes, as well as the overall cooking genre (menu genre) for all of the multiple dishes, can be determined.

[0013] A further feature configuration of the spatial presentation system according to the present invention is that the facility includes a cooking image data acquisition unit that acquires cooking image data which is image data of the cooking product at least one of the cooking process and the completed cooking process. The data processing unit, when there are multiple dishes to be cooked in the cooking unit, determines the overall dish genre for the multiple dishes based on the amount of each seasoning used during cooking obtained by the weighing unit for each dish, the image data of the dish, at least one of the pre-registered image data of the dish at the time of cooking and after cooking, the correspondence between the dish type of the dish, the dish genre of the seasoning, the amount of the seasoning used, and the flavor load of the seasoning.

[0014] According to this feature configuration, when there are multiple dishes being prepared in the cooking unit, the amount of seasoning used for each dish, the dish image data (image data of the dish during cooking and image data of the dish after cooking), pre-registered image data (image data of the dish during cooking and image data of the dish after cooking), and the correspondence between the dish type of the dish, the dish genre of the seasoning, the amount of seasoning used, and the flavor load of the seasoning can be used to determine which dish each seasoning was used for, and the dish genre can be determined for each of the multiple dishes. Then, considering the dish type of each of the multiple dishes, the overall dish genre (menu genre) of the multiple dishes can be determined. [Brief explanation of the drawing]

[0015] [Figure 1] A diagram showing the configuration of a spatial design system. [Figure 2] This is a sequence diagram showing the process of determining the culinary genre (including menu genre) of the prepared food and selecting music in the spatial presentation system according to the first embodiment. [Figure 3] This table shows the relationship between seasonings, cooking genres, and flavor intensity. [Figure 4] This table shows the relationship between seasonings, cooking genres, flavor load, and seasoning load. [Figure 5] This table shows the rankings of each cooking genre based on the total score of seasoning load. [Figure 6] In another space production system according to the second embodiment, it is a sequence diagram showing the flow of determining the cooking genre (including the menu genre) of the cooked food and selecting music. [Figure 7] It is a table showing an example of the score for each cooking type. [Figure 8] It is a table showing the cooking types and scores in a certain menu. [Figure 9] It is a table showing the ranking of each cooking genre in a certain menu.

Mode for Carrying Out the Invention

[0016] <First Embodiment> Hereinafter, the first embodiment of the space production system will be described based on FIGS. 1 to 5. FIG. 1 is a diagram showing the configuration of the space production system. As shown in the figure, the space production system 1 includes a facility 2 having a cooking space 100 where a cooking unit 50 for cooking cooked food is present and a dining table space 300 where a dining table (not shown) is present, and a control unit 200. The facility 2 mainly includes residential facilities such as ordinary households. The cooking space 100 is provided with a cooking unit 50, a first music playback unit 31a as a music playback unit 31, and a first data transmission / reception unit 15a as a data transmission / reception unit 15. The cooking unit 50 includes a weighing unit 11, a first cooked food image data acquisition unit 13a as a cooked food image data acquisition unit 13, and a heat cooking unit 14. The dining table space 300 is provided with a second cooked food image data acquisition unit 13b as a cooked food image data acquisition unit 13, a second music playback unit 31b as a music playback unit 31, and a second data transmission / reception unit 15b as a data transmission / reception unit 15. The facility 2 and the control unit 200 can communicate with each other through an electric communication line such as the Internet. The first data transmission / reception unit 15a and the second data transmission / reception unit 15b only need to be configured to enable the facility 2 and the control unit 200 to communicate with each other through an electric communication line. For example, a wireless communication device such as WiFi can be used.

[0017] The cooking area 50 of the cooking space 100 is equipped with various seasonings used in cooking, and each seasoning is housed in its own container. As described above, the weighing unit 11 is provided in the cooking unit 50 and is configured to weigh (measure) the weight of each container containing each seasoning. For example, the weighing unit 11 is composed of multiple digital scales and is configured to measure the weight of each container. Furthermore, the weighing unit 11 is configured to link the weight information of each weighed (measured) container with identification information and time information that can identify each container, and is configured to transmit information combining the weight information, identification information and time information to the first data transmission / reception unit 15a at any time. This information is then sent to the receiving unit 21 of the control unit 200, which will be described later, via the first data transmission / reception unit 15a. Therefore, the weighing unit 11 can transmit information about the weight of the container (including the seasoning) before use and the time information about the weight of the container (including the seasoning) after use to the first data transmission / reception unit 15a for each container. Therefore, the weighing unit 11 can measure the amount of each of the multiple seasonings used in a time series. The weighing unit 11 may also transmit information that allows identification of each container, information that indicates which seasoning is contained in which container, etc., to the first data transmission / reception unit 15a along with the weight information, identification information, and time information.

[0018] The heating and cooking unit 14 consists of heating and cooking appliances such as a gas stove, induction cooker, microwave oven, and oven, and the user can use the heating and cooking unit 14 to heat and cook food (ingredients). The heating and cooking unit 14 can also perform cooking that does not involve heating. The heating and cooking unit 14 is configured to link on / off information, indicating whether its power is on or off, with identification information and time information that can identify each heating and cooking unit 14. It is configured to transmit information combining the on / off information, identification information, and time information to the first data transmission / reception unit 15a at any time. This information is then sent via the first data transmission / reception unit 15a to the receiving unit 21 of the control unit 200, which will be described later.

[0019] The first cooked food image data acquisition unit 13a acquires cooked food and seasonings used during cooking (including after cooking) from above the heating and cooking unit 14. The acquired cooked food image data is stored with the image capture time associated with it and sent to the receiving unit 21 of the control unit 200, which will be described later, via the first data transmission and reception unit 15a. Furthermore, the cooked food image data includes information about the cooking process, such as the number of dishes, the name of each dish, the total cooking time (cooking time), the cooking time (cooking time) for each dish, the ingredients and quantities used in each dish, the types of ingredients, the seasonings (containers) used in each dish, the time each seasoning was used in each dish, the cooking procedure, and the cooking time (time) for each step of the cooking procedure.

[0020] The first music playback unit 31a is installed in the cooking space 100 and can play music sent from the music selection unit 26 of the control unit 200 (described later) via the first data transmission / reception unit 15a. For example, the first music playback unit 31a is composed of a known speaker or the like. Therefore, by having the first music playback unit 31a play music, the user cooking food in the cooking unit 50 within the cooking space 100 (especially around the heating unit 14) can listen to music.

[0021] As described above, the dining area 300 is equipped with a second cooked food image data acquisition unit 13b. The second cooked food image data acquisition unit 13b acquires, for example, image data of cooked food placed on the dining table in the dining area 300 from above the table, as cooked food image data. The acquired cooked food image data is stored with the time of image capture associated with it, and is sent to the receiving unit 21 of the control unit 200, which will be described later, via the second data transmission / reception unit 15b.

[0022] The second music playback unit 31b is installed in the dining area 300 and can play music sent from the music selection unit 26 of the control unit 200 (described later) via the second data transmission / reception unit 15b. For example, the second music playback unit 31b is composed of a known speaker or the like. Therefore, when the second music playback unit 31b plays music, the music can be heard by users eating food in the dining area 300 (especially around the dining table).

[0023] The control unit 200 is composed of an information processing unit equipped with a known CPU and memory device, and includes a receiving unit 21, a data processing unit 22, and a music selection unit 26.

[0024] The receiving unit 21 has the function of receiving information sent from the first data transmission / reception unit 15a and the second data transmission / reception unit 15b of facility 2 and transmitting it to the data processing unit 22. Examples of information received from the first data transmission / reception unit 15a and the second data transmission / reception unit 15b include, for example, information linked with the weight information, identification information, and time information of each container from the weighing unit 11; information combined with on / off information, identification information, and time information from the heating / cooking unit 14; and cooked food image data (including the time of capture) from the first cooked food image data acquisition unit 13a and the second cooked food image data acquisition unit 13b.

[0025] The data processing unit 22 receives the information transmitted from the receiving unit 21. The data processing unit 22 determines whether or not the food is being cooked based on the information received from the receiving unit 21. For example, when the data processing unit 22 receives information from the weighing unit 11 that links the weight information of each container of seasoning with identification information and time information, it compares the weight information of the information received this time with the weight information of the information received last time for information with the same identification information. If a predetermined weight difference occurs, it can determine that cooking is in progress at the time the information is received, and then determine that cooking is in progress for a certain period t1 thereafter. Furthermore, for example, when the data processing unit 22 receives information from the heating and cooking unit 14 that combines on / off information, identification information, and time information, if the information received this time includes ON information for information with the same identification information, it can determine that cooking is in progress at the time the ON information is received, and then determine that cooking is in progress for a certain period t2 thereafter. If the information received this time includes OFF information for information with the same identification information, it can determine that cooking is complete (finished) at the time the OFF information is received. Furthermore, for example, the data processing unit 22 can determine whether cooking is complete (meaning the food may be being eaten) based on the cooked food image data (including the time of capture) from the first cooked food image data acquisition unit 13a, or whether cooking is complete (meaning the food is being eaten) based on the cooked food image data (including the time of capture) from the second cooked food image data acquisition unit 13b.

[0026] When the data processing unit 22 receives information from the weighing unit 11 that links the weight information of each container of seasoning, identification information, and time information, it compares the weight information of the currently received information with the weight information of the previously received information for information with the same identification information. If a predetermined weight difference occurs, it can determine that the amount of seasoning in the container with the same identification information was used between the time the previous information was received and the time the current information was received. In other words, the weight difference can be determined to be the amount of seasoning used in the container corresponding to the identification information. The type of seasoning contained in the container corresponding to the identification information can be recognized in advance by registering the correspondence between the identification information and the type of seasoning.

[0027] When the data processing unit 22 receives cooked food image data (including the time of capture) from the first cooked food image data acquisition unit 13a, it can analyze the cooked food image data (image processing, etc.) to identify the number of cooked food items, the cooking time for each cooked food item, the seasonings (containers) used for each cooked food item, and the time each seasoning was used for each cooked food item. Furthermore, known image analysis methods can be used to analyze the image data of the cooked food.

[0028] When the data processing unit 22 receives cooked food image data (including the time of capture) from the second cooked food image data acquisition unit 13b, it can analyze (process) the cooked food image data to identify the number of cooked food items, the name of each cooked food item, the cooking time (cooking time), the seasonings (containers) used in each cooked food item, the time each seasoning was used in each cooked food item, the type and quantity of ingredients used in each cooked food item, the cooking procedure, and the cooking time (time) for each cooking procedure. Furthermore, known image analysis methods can be used to analyze the image data of the cooked food.

[0029] The data processing unit 22 performs a cooking genre determination process to determine the cooking genre of the cooked dish based on the amount of each seasoning used during cooking obtained by the weighing unit 11, and the correspondence between the cooking genre of the seasoning, the amount of seasoning used, and the flavor load of the seasoning, which has been registered in advance. In this embodiment, when there are multiple dishes being cooked in the cooking unit 50, the data processing unit 22 performs a dish genre determination process and determines either the dish genre for that dish or the overall dish genre (menu genre) for the multiple dishes based on the amount of each seasoning used during cooking obtained by the weighing unit 11 for each dish, the dish image data, and the pre-registered correspondence between the dish genre of the seasoning, the amount of seasoning used, and the flavor load of the seasoning. The determination of the cooking genre can be performed at any time during cooking.

[0030] Here, "cuisine genre" refers to categories such as Japanese, Western, Chinese, and others (Korean, Indian, etc.), but the classification method can be set as appropriate. Furthermore, while cuisine genres can be set for both prepared foods and seasonings, users can arbitrarily set whether a particular prepared food is categorized as Japanese or Western. Furthermore, the flavor load of a seasoning refers to a flavor load that is pre-set to different values ​​depending on the degree to which a particular seasoning influences the type of cuisine of the dish. For example, the value is set so that the more a seasoning is a key factor in the flavor of the dish, the higher the value becomes.

[0031] When the data processing unit 22 determines that food is being cooked, it identifies the number of food items being cooked from the food image data. If there is only one item being cooked, the amount of each seasoning used in that item is calculated based on the weight information and identification information from the weighing unit 11. On the other hand, if there are multiple dishes, the amount of each seasoning used for each dish is calculated based on the weight information, identification information, and time information from the weighing unit 11, as well as the cooking time (cooking time), the seasonings (containers) used for each dish, and the time (time) for which each seasoning was used for each dish, as identified from the dish image data. The amount of each seasoning used for each of these dishes is used as the amount of each seasoning used during cooking, as determined by the weighing unit 11, in the dish genre determination process.

[0032] If the number of cooked items is singular, the data processing unit 22 determines the culinary genre of the cooked item based on the amount of seasoning used. The control unit 200 is equipped with a memory unit (not shown), in which the correspondence between the cooking genre of the seasoning, the amount of seasoning used, and the flavor load of the seasoning is pre-registered for each seasoning. Specifically, as shown in Figure 3, a correspondence between the cooking genre and the flavor load is pre-registered for each seasoning. For example, the cooking genre is set to be classified as Japanese, Western, Chinese, Indian, or common for each seasoning. The flavor load is expressed on a three-level scale from 1 to 3, with the higher the seasoning, the more crucial it is to the flavor of the dish. For example, seasonings that are the key to the flavor of a dish, such as soy sauce, consommé, and chili bean paste, have a flavor load of 3, while seasonings used to mask odors or add sweetness, such as sake and red wine, have a flavor load of 1. These settings can be changed as needed using the control panel (not shown) according to the user's preferences.

[0033] Furthermore, as shown in Figure 4, the above correspondence includes a seasoning load value for each seasoning, which is the product of the amount of seasoning used and the seasoning load pre-set for each seasoning. In other words, if the amount of seasoning used is known, the product of that amount and the seasoning load can be calculated as the seasoning load and used as an indicator for determining the culinary genre of the prepared food.

[0034] For example, as shown in Figure 5, if five types of seasonings (Worcestershire sauce, red wine, ketchup, butter, and soy sauce) are used in a dish, the cooking genre (Western cuisine, Japanese cuisine) and flavor load (1, 2, 3) are predetermined for each seasoning. Therefore, the product of the amount used and the flavor load of each seasoning can be calculated as the seasoning load for each seasoning. In this example, the seasoning loads for each seasoning in the dish are 30 for Worcestershire sauce, 15 for red wine, 45 for ketchup, 10 for butter, and 45 for soy sauce. As shown in Figure 5, these seasoning loads are totaled for each cooking genre, and the cooking genre with the largest total value is determined as the cooking genre of the dish. In this example, the total seasoning load for Western cuisine is the largest at 100, so the cooking genre of the dish is determined to be Western cuisine. Furthermore, when determining the culinary genre of a dish, various methods can be used, as long as they determine the genre based on the amount of seasonings used and the flavor load. For example, when determining the culinary genre of a dish, the culinary genre of the seasoning with the highest flavor load among several seasonings may be determined as the culinary genre of the dish.

[0035] The data processing unit 22 determines the overall culinary genre (menu genre) of multiple dishes based on the amount of each seasoning used and the flavor load used in all the dishes, if there are multiple dishes. The menu genre refers to the culinary genre to which multiple dishes belong as a whole when they are grouped together. Specifically, the data processing unit 22 calculates the seasoning load of each seasoning for each dish, similar to the case where there is only one dish, sums these seasoning loads for each dish genre, and determines the dish genre with the largest total value as the overall dish genre (menu genre) for the dish. Furthermore, when determining the overall culinary genre (menu genre) of multiple dishes, various methods can be used, as long as they determine the overall culinary genre (menu genre) of the multiple dishes based on the amount of seasonings used in each dish and the flavoring load. For example, when determining the overall culinary genre (menu genre) of multiple dishes, one could first determine the culinary genre for each dish, and then determine the culinary genre with the largest number of common culinary genres among the determined culinary genres of each dish as the overall culinary genre (menu genre) of the dishes.

[0036] The data processing unit 22 sends the determined cooking genre or the overall cooking genre (menu genre) of the cooked items to the music selection unit 26.

[0037] The music selection unit 26 is configured to allow the selection of music according to the cooking genre, and is composed of, for example, a database that stores multiple songs associated with each cooking genre. The music selection unit 26 selects appropriate music to enrich the cooking and dining experience based on the cooking genre (including menu genre) sent from the data processing unit 22. For example, if the cuisine genre is Japanese food, a piece using traditional Japanese instruments will be selected as the music; if the cuisine genre is Western food, an orchestral piece will be selected as the music. The music selection unit 26 is configured to transmit the selected music to the first music playback unit 31a via the Internet and the first data transmission / reception unit 15a, and to transmit it to the second music playback unit 31b via the Internet and the second data transmission / reception unit 15b. Furthermore, if the data processing unit 22 recognizes that food is being cooked, the data processing unit 22 can instruct the music selection unit 26 to transmit music to the first music playback unit 31a. Furthermore, if the data processing unit 22 recognizes that the cooking of the food is complete and the meal is being eaten, the data processing unit 22 can instruct the music selection unit 26 to transmit music to the second music playback unit 31b.

[0038] <Second Embodiment> In the first embodiment described above, when there are multiple dishes being cooked in the cooking unit 50, the data processing unit 22 is configured to determine at least one of the dish genres for each dish and the overall dish genre (menu genre) for the multiple dishes when performing the dish genre determination process, based on the amount of each seasoning used during cooking obtained by the weighing unit 11 for each dish, the dish image data, and the pre-registered correspondence between the dish genre of the seasoning, the amount of seasoning used, and the flavor load of the seasoning. However, in the spatial presentation system according to the second embodiment, when the data processing unit 22 performs the cooking genre determination process when there are multiple cooked items to be cooked in the cooking unit 50, it may be configured to determine the overall cooking genre (menu genre) of the multiple cooked items, taking into consideration the type of cooking item (see Figures 6 to 9).

[0039] Basically, the spatial presentation system 1 has the same configuration as the first embodiment described above, but the method by which the data processing unit 22 determines the culinary genre of each dish is the same determination method as in the first embodiment described above. However, when there are multiple dishes to be cooked in the cooking unit 50, the system is configured to determine the overall culinary genre of the multiple dishes based on the amount of each seasoning used during cooking obtained by the weighing unit 11 for each dish, the image data of the dish, and the correspondence between at least one of the pre-registered image data of the dish during cooking and after cooking, the type of dish, the culinary genre of the seasoning, the amount of seasoning used, and the flavor load of the seasoning.

[0040] Therefore, the storage unit of the control unit 200 has pre-registered image data of at least one of the cooking process and the completion of cooking, as well as the correspondence between the type of dish, the type of seasoning used, the amount of seasoning used, and the flavor load of the seasoning. The relationship between the type of cuisine using the seasoning, the amount of seasoning used, and the flavoring load of the seasoning is the same as the correspondence described in the above embodiment (see Figures 3 and 4).

[0041] The correspondence between image data of a cooked food (at least one of the images taken during cooking and one taken after cooking) and the type of dish the cooked food is prepared for means that these image data and the type of dish the cooked food is prepared for are linked, and the type of dish the cooked food is prepared for can be identified by referring to the image data. Here, "type of dish" refers to the type of prepared food, such as main dish / staple food, side dish, soup, or dessert.

[0042] The correspondence between image data and dish type can be determined using a table that associates image data during cooking or after cooking with dish type, or by using a pre-trained machine learning model that has been created with the image data linked to dish type. The trained model is a machine learning model configured to output the type of dish when the image data is input. For example, the trained model is created by machine learning with multiple training data sets, each consisting of a combination of image data of at least one of the cooking process and the completed cooking process, the dish in the image data, and the name of the dish that the dish represents. More specifically, for example, the data processing unit 22 can refer to recipes on a network via a communication line such as the internet, associate and store the dish image data attached to the recipe with the name of the dish, and use it as training data for machine learning.

[0043] Therefore, the data processing unit 22 can determine the type of dish in the cooked food by processing the cooked food image data (including the time of capture) from at least one of the first cooked food image data acquisition unit 13a and the second cooked food image data acquisition unit 13b using the correspondence between the image data at the time of cooking and the time of completion of cooking and the type of dish of the cooked food. For example, the data processing unit 22 can identify the type of dish and the name of the dish in the cooked food image data by inputting cooked food image data (including the time of capture) from at least one of the first cooked food image data acquisition unit 13a and the second cooked food image data acquisition unit 13b into the trained model described above.

[0044] As described above, the data processing unit 22 determines the culinary genre for each dish based on the amount of seasonings used for each dish, and also determines the type of dish for each dish. As shown in Figure 8, each dish is associated with a type of dish, a dish name, and a culinary genre. For example, as shown in Figure 7, points are allocated as follows for each type of dish: 4 points for the main dish / staple food, 3 points for the side dish, 2 points for the soup, and 1 point for the dessert. These point allocations can be changed as appropriate using the control panel (not shown) according to the user's preferences.

[0045] Next, once the food genre and type of each dish have been determined, the data processing unit 22 determines the overall food genre (menu genre) for the multiple dishes. For example, as shown in Figure 8, if the four dishes have the following culinary genres, names, and genres: Dish A (main dish, hamburger steak, Western food, 4 points), Dish B (side dish, blanched rape blossoms, Japanese food, 3 points), Dish C (soup, pork miso soup, Japanese food, 2 points), and Dish D (dessert, almond tofu, Chinese food, 1 point), then the points for each culinary genre are totaled for all four dishes, and the culinary genre with the highest total value is determined as the overall culinary genre (menu genre) for all dishes. In this example, the total points for each culinary genre are Japanese food (5 points), Western food (4 points), and Chinese food (1 point), so Japanese food, which has the highest total points for each culinary genre, is determined as the overall culinary genre (menu genre) for all dishes. Furthermore, when determining the overall culinary genre (menu genre) of multiple dishes, various methods can be used, provided that the overall culinary genre (menu genre) of the multiple dishes is determined based on the amount of seasonings used in the dishes, the flavor load, and the type of dish. For example, when determining the overall culinary genre (menu genre) of multiple dishes, one could first determine the culinary genre for each dish, and then determine the culinary genre of each dish, which has been determined to be a specific type of dish (e.g., main dish / staple food), as the overall culinary genre (menu genre) of the dishes.

[0046] Then, the data processing unit 22 sends the overall culinary genre (menu genre) of the determined dish to the music selection unit 26. If the data processing unit 22 recognizes that food is being cooked, the data processing unit 22 can instruct the music selection unit 26 to transmit music to the first music playback unit 31a. If the data processing unit 22 recognizes that the cooking of the food is complete and the person is eating, the data processing unit 22 can instruct the music selection unit 26 to transmit music to the second music playback unit 31b.

[0047] <Another Embodiment> (1) In the above embodiment, the configuration in which the control unit 200 is separate from the facility 2 has been described, but the configuration is not limited to this, and the control unit 200 may be located in the facility 2.

[0048] (2) The spatial presentation system 1 may be configured to have a system or function that allows the user to add or change music registered in the database of the music selection unit 26 according to the cooking genre.

[0049] (3) The data processing unit 22 is configured to select appropriate lighting and projection maps according to the determined cuisine genre, so that projection mapping of the cooking space and dining space can be performed using lighting equipment and projectors during cooking and eating, according to the determined cuisine genre.

[0050] (4) In the above embodiment, in order to identify the seasonings used during the preparation of the food, the food image data (including the time of capture) from the first food image data acquisition unit 13a was analyzed by image analysis. However, the accuracy can be improved by additionally using a configuration in which the weighing unit 11 is photographed from above, and the usage status of each food is recorded along with time information in the obtained image data and then analyzed by image analysis.

[0051] Furthermore, the configurations disclosed in the above embodiments (including other embodiments, the same applies hereinafter) can be applied in combination with configurations disclosed in other embodiments, provided that no inconsistencies arise. Moreover, the embodiments disclosed herein are illustrative, and the embodiments of the present invention are not limited thereto, and can be modified as appropriate without departing from the object of the present invention. [Industrial applicability]

[0052] The present invention relates to a spatial design system, and is particularly applicable to a spatial design system for creating a ambiance in areas such as cooking spaces and dining spaces in residential facilities. [Explanation of Symbols]

[0053] 1: Spatial Design System 2: Facilities 11:Measuring part 13: Cooked Food Image Data Acquisition Unit 13a: First cooked food image data acquisition unit 13b: Second Cooked Food Image Data Acquisition Unit 14:Heating cooking section 15: Data transmission / reception unit 15a: First data transmission / reception unit 15b: Second data transmission / reception unit 21: Receiving section 22: Data Processing Unit 26: Music Selection Department 31: Music Playback Unit 31a: First music playback unit 31b: Second Music Playback Unit 50:Cooking section 100: Cooking space 200: Control Unit 300: Dining space

Claims

1. A facility comprising a cooking area where a cooking section for preparing food is located, a dining area where dining tables are located, and a control unit, The cooking unit includes a measuring unit for measuring the amount of each of the multiple seasonings to be used. The control unit comprises a data processing unit that performs a cooking genre determination process to determine the cooking genre of the prepared food based on the amount of each seasoning used during cooking obtained by the weighing unit, and the correspondence between the cooking genre of the seasoning, the amount of the seasoning used, and the flavoring load of the seasoning, which has been registered in advance, and a music selection unit that selects music according to the cooking genre. The facility is a spatial design system comprising a music playback unit that plays music selected by the music selection unit in at least one of the cooking space during the preparation of the food and the dining space during the consumption of the food.

2. The spatial presentation system according to claim 1, wherein the correspondence includes, for each seasoning, a seasoning load value which is the product of the amount of seasoning used and the seasoning load set in advance for each seasoning.

3. The cooking unit includes a cooking image data acquisition unit that acquires cooking image data, which is image data of the cooking product during cooking. The spatial presentation system according to claim 1 or 2, wherein, when there are multiple dishes to be prepared in the cooking unit, the data processing unit, when performing the dish genre determination process, determines at least one of the dish genre for each dish and the overall dish genre for the multiple dishes, based on the amount of each seasoning used during cooking obtained by the weighing unit for each dish, the dish image data, and a pre-registered correspondence between the dish genre of the seasoning, the amount of the seasoning used, and the flavor load of the seasoning.

4. The facility includes a cooking image data acquisition unit that acquires cooking image data, which is image data of the cooking product at least one of the cooking process and the completed cooking process. The spatial presentation system according to claim 1 or 2, wherein, when there are multiple dishes to be cooked in the cooking unit, the data processing unit determines the overall cuisine genre of the multiple dishes based on the amount of each seasoning used during cooking obtained by the weighing unit for each dish, the image data of the dish, at least one of the pre-registered image data of the dish at the time of cooking and after cooking, the correspondence between the dish type of the dish, the cuisine genre of the seasoning, the amount of the seasoning used, and the flavor load of the seasoning.

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