Cooking support method, cooking support device, and program

Abstract

To provide a cooking support method that can appropriately assist with cooking. [Solution] In the cooking support method, in the first cooking step, the weight of the first ingredient used in cooking, which is placed on a board or put into a container on the board, is obtained (step Sd2). If the weight of the first ingredient falls outside the standard range of the weight of the first ingredient, the content of the second cooking step, which is performed after the first cooking step and is associated with the first cooking step, is changed (step Sd3), and the information of the changed second cooking step is output from the output device (step Sd4).

Description

Technical Field

[0001] The present disclosure relates to a method, apparatus, program, etc. for assisting cooking.

Background Art

[0002] Conventionally, a hood processor including a weighing device has been proposed (see, for example, Patent Document 1). This hood processor includes a food processing container, a food weighing bowl, and a weighing sensor. The food processing container holds the food to be processed. The weighing sensor measures the weight of the food weighing bowl on which the food is placed. During weighing of the food ingredients, the food weighing bowl is placed on top of the food processing container, and during food cooking, the food weighing bowl covers the food processing container. Thereby, weighing of the food to be cooked can be easily performed. That is, this hood processor provides a user-friendly cooking support method.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, the hood processor of Patent Document 1 above has a problem that it is difficult to appropriately support cooking.

[0005] Therefore, the present disclosure provides a cooking support method capable of appropriately supporting cooking.

Means for Solving the Problems

[0006] A cooking support method according to one aspect of the present disclosure is a computer-based cooking support method comprising: (a) acquiring the weight of a first ingredient used in cooking, which is placed on a board or placed in a container on the board; (b) modifying the content of a second cooking process, which is performed after the first cooking process and is associated with the first cooking process, if the weight of the first ingredient falls outside a reference range for the weight of the first ingredient; and (c) outputting information of the modified second cooking process from an output device.

[0007] A cooking support method according to one aspect of the present disclosure is a cooking support method performed by a computer, wherein (a) in a first cooking step, when a first ingredient is cut on the cooking board or when pressure is applied to the first ingredient on the cooking board, the computer acquires the pressure applied to the cooking board; (b) using the information based on the pressure, the computer modifies the content of a second cooking step performed after the first cooking step; and (c) the computer outputs the modified information of the second cooking step from an output device.

[0008] A cooking support method according to one aspect of the present disclosure is a cooking support method performed by a computer, comprising: (a) outputting information of a first cooking step of cutting a first ingredient or applying pressure to the first ingredient from an output device; (b) acquiring at least one of the pressure applied to the cooking plate, the number of times the first ingredient is cut, and the state of the first ingredient after cutting when the first ingredient is cut on the cooking plate or when pressure is applied to the first ingredient on the cooking plate in the first cooking step; (c) modifying the content of a second cooking step performed after the first cooking step using information based on at least one of the pressure, the number of times the ingredient is cut, and the state of the first ingredient after cutting; and (d) outputting information of the modified second cooking step from the output device.

[0009] These comprehensive or specific embodiments may be implemented as a system, method, integrated circuit, computer program, or recording medium such as a computer-readable CD-ROM, or as any combination of a system, method, integrated circuit, computer program, and recording medium. Furthermore, the recording medium may be a non-temporary recording medium. [Effects of the Invention]

[0010] The cooking support method disclosed herein can appropriately provide support for cooking.

[0011] Further advantages and effects of one aspect of this disclosure will be made apparent from the specification and drawings. Such advantages and / or effects are provided by several embodiments and features described in the specification and drawings, but not all of them are necessarily provided in order to obtain one or more identical features. [Brief explanation of the drawing]

[0012] [Figure 1] Figure 1 shows the external appearance of the cooking support system in Embodiment 1. [Figure 2A] Figure 2A is a block diagram showing an example of the configuration of the cooking support system in Embodiment 1. [Figure 2B] Figure 2B is a block diagram showing another example of the configuration of the cooking support system in Embodiment 1. [Figure 2C] Figure 2C is a block diagram showing yet another example of the configuration of the cooking support system in Embodiment 1. [Figure 3] Figure 3 shows the external appearance of the cooking support device in Embodiment 1. [Figure 4] Figure 4 shows the changes in load and its derivative during the cutting of food ingredients. [Figure 5] Figure 5 shows the change in load and the maximum load during food cutting. [Figure 6]FIG. 6 is a diagram showing an example of deriving the hardness of a food material in Embodiment 1. [Figure 7] FIG. 7 is a diagram showing an example of deriving the thickness of a food material in Embodiment 1. [Figure 8] FIG. 8 is a diagram showing an example of an image obtained by the second sensor in Embodiment 1. [Figure 9] FIG. 9 is a diagram showing the change in load and the ease of heat penetration when cutting a food material. [Figure 10] FIG. 10 is a diagram showing an example of an image displayed by the output device in Embodiment 1. [Figure 11] FIG. 11 is a sequence diagram showing the processing operation of the cooking support system in Embodiment 1. [Figure 12] FIG. 12 is a flowchart showing the processing operation of the control unit in Embodiment 1. [Figure 13A] FIG. 13A is a diagram showing an example of cooking data held in the memory in Embodiment 1. [Figure 13B] FIG. 13B is a diagram showing an example of change / addition data held in the memory in Embodiment 1. [Figure 14] FIG. 14 is a diagram showing an example of changing the temperature pattern in Embodiment 1. [Figure 15] FIG. 15 is a diagram conceptually showing the combination of cooking data and change / addition data of the dish "curry" in Embodiment 1. [Figure 16] FIG. 16 is a flowchart showing the processing operation in which the control unit changes the content of the cooking process in Embodiment 1. [Figure 17] FIG. 17 is a diagram showing an example of the screen transition and zero reset timing of the output device in Embodiment 2. [Figure 18] FIG. 18 is a diagram showing an example of the screen transition and the transition of the processing content of the output device when making the dish "karaage" in Embodiment 2. [Figure 19]Figure 19 shows another example of the screen transitions and processing content transitions of the output device when making the dish "Karaage" in Embodiment 2. [Figure 20] Figure 20 shows another example of the screen transitions and processing content transitions of the output device when making the dish "karaage" in Embodiment 2. [Figure 21] Figure 21 is a diagram showing an example of screen transitions and processing content transitions of the output device when preparing a dish by performing the food cutting operation multiple times in Embodiment 2. [Figure 22] Figure 22 shows another example of screen transitions and processing content transitions of the output device when preparing a dish by performing the food cutting operation multiple times in Embodiment 2. [Figure 23] Figure 23 shows another example of the screen transitions and processing content transitions of the output device when preparing a dish by performing the food cutting operation multiple times in Embodiment 2. [Figure 24A] Figure 24A is a flowchart showing the processing operation of the control unit in Embodiment 2. [Figure 24B] Figure 24B is a flowchart showing the processing operation of the control unit in Embodiment 2. [Figure 25] Figure 25 is a flowchart showing the process operation in which the control unit performs a zero reset in Embodiment 2. [Figure 26] Figure 26 shows the changes in the load applied to the cooking board when cutting hard ingredients, cutting soft ingredients, and weighing ingredients. [Figure 27] Figure 27 is a diagram comparing the load range, load resolution, and time resolution of each measurement mode in Embodiment 3. [Figure 28] Figure 28 shows the change in load when cutting hard food ingredients, measured in the first cutting measurement mode in Embodiment 3. [Figure 29] Figure 29 shows the change in weight, for example, of water, measured in the weighing mode of Embodiment 3. [Figure 30] Figure 30 is a flowchart showing the processing operation associated with switching the measurement mode of the control unit in Embodiment 3. [Figure 31] Figure 31 is a diagram showing an example of screen transitions and processing content transitions of the output device in Embodiment 3. [Figure 32] Figure 32 shows another example of screen transitions and processing content transitions of the output device in Embodiment 3. [Figure 33] Figure 33 shows another example of screen transitions and processing content transitions of the output device in Embodiment 3. [Figure 34A] Figure 34A is a flowchart showing the processing operation of the control unit in Embodiment 3. [Figure 34B] Figure 34B is a flowchart showing the processing operation of the control unit in Embodiment 3. [Figure 35] Figure 35 is a flowchart showing the process operation by which the control unit switches the measurement mode in Embodiment 3. [Figure 36A] Figure 36A shows an example of cooking data stored in memory in Embodiment 4. [Figure 36B] Figure 36B shows an example of modified or added data held in memory in Embodiment 4. [Figure 37] Figure 37 shows an example of an image displayed by the output device in Embodiment 4. [Figure 38] Figure 38 shows another example of an image displayed by the output device in Embodiment 4. [Figure 39] Figure 39 is a flowchart showing the processing operation in which the control unit in Embodiment 4 changes the contents of the cooking process. [Modes for carrying out the invention]

[0013] A cooking support method according to one aspect of the present disclosure is a cooking support method performed by a computer, comprising: (a) outputting information of a first cooking step of cutting a first ingredient or applying pressure to the first ingredient from an output device; (b) acquiring at least one of the pressure applied to the cooking plate, the number of times the first ingredient is cut, and the state of the first ingredient after cutting when the first ingredient is cut on the cooking plate or when pressure is applied to the first ingredient on the cooking plate in the first cooking step; (c) modifying the content of a second cooking step performed after the first cooking step using information based on at least one of the pressure, the number of times the ingredient is cut, and the state of the first ingredient after cutting; and (d) outputting information of the modified second cooking step from the output device.

[0014] As a result, for example, the user of the output device performs cooking according to the information of the first cooking process output from the output device. Then, as a result of the cooking process, information based on at least one of the above-mentioned pressure, number of cuts, and state of the first ingredient is obtained. Even if the result of the cooking process differs from the result expected in the first cooking process, the content of the second cooking process is modified using the result of the cooking process. Therefore, even if the result of the cooking process in the first cooking process deviates from expectations, the impact on the finished dish can be mitigated in the second cooking process. As a result, cooking support can be provided appropriately.

[0015] Furthermore, in (c) above, the first thickness of the first ingredient after cutting may be estimated based on the number of cuts, and the content of the second cooking process may be changed using the first thickness of the first ingredient as information based on the number of cuts. For example, in (c) above, the second thickness associated with the first cooking process may be obtained, and the content of the second cooking process may be changed using the comparison result between the first thickness and the second thickness.

[0016] As a result, a first thickness is obtained as a result of the cooking process in the first cooking step, and the content of the second cooking step is modified using this first thickness. Therefore, even if the first thickness deviates from the second thickness assumed in the first cooking step, the impact on the finished dish can be mitigated in the second cooking step.

[0017] Furthermore, in (c), the first hardness of the first ingredient after cutting, or the first hardness of the first ingredient after applying pressure, may be estimated based on the pressure, and the content of the second cooking process may be changed using the first hardness of the first ingredient as information based on the pressure. For example, in (c), the second hardness associated with the first cooking process may be obtained, and the content of the second cooking process may be changed using the comparison result between the first hardness and the second hardness.

[0018] As a result, a first hardness is obtained as a result of the cooking process in the first cooking step, and the content of the second cooking step is modified using this first hardness. Therefore, even if the first hardness deviates from the second hardness assumed in the first cooking step, the impact on the finished dish can be mitigated in the second cooking step.

[0019] Furthermore, in (c) above, depending on the comparison results, at least one of the method of cutting the second ingredient used in the second cooking step and the method of heating the first ingredient after cutting used in the second cooking step may be changed as part of the content of the second cooking step.

[0020] This means that, for example, if the first thickness is greater than the second thickness, and the first thickness becomes greater than the thickness of the second ingredient that is cut in the second cooking process, the way the second ingredient is cut is changed. Therefore, even if the first thickness is greater, the first ingredient and the second ingredient after cutting can be made to the same thickness. Also, for example, if the first hardness of the first ingredient after cutting is harder than the second hardness, the heating method of the first ingredient is changed. Therefore, by changing the heating method, the hardness of the first ingredient after cutting can be brought closer to the second hardness.

[0021] Furthermore, in (c) above, if the first hardness is harder than the second hardness, the content of the second cooking step may be changed by adding processing of the first ingredient after cutting to the second cooking step.

[0022] As a result, if the first hardness of the first ingredient after cutting is harder than the second hardness, additional processing is performed on the first ingredient. For example, this additional processing could involve further cutting the first ingredient after cutting, or heating the first ingredient after cutting in a microwave oven. Therefore, by adding this processing, the hardness of the first ingredient after cutting can be brought closer to the second hardness.

[0023] Furthermore, a cooking support method according to one aspect of the present disclosure is a cooking support method performed by a computer, wherein (a) information of a first cooking step in which a first ingredient used for cooking is placed on a cooking plate is output from an output device, (b) the weight of the first ingredient placed on the cooking plate in the first cooking step is obtained, (c) the content of a second cooking step performed after the first cooking step is changed using the weight of the first ingredient, and (d) information of the changed second cooking step is output from the output device. For example, in (c), the content of the second cooking step may be changed by changing the weight of the second ingredient used in the second cooking step. For example, the first ingredient and the second ingredient may each be food ingredients, or cooking materials such as water or seasonings.

[0024] As a result, for example, the user of the output device places the first ingredient on the cooking plate according to the information of the first cooking process output from the output device. The weight of the first ingredient is then obtained. Even if this weight differs from the weight assumed in the first cooking process, the content of the second cooking process is changed accordingly. Therefore, even if the weight of the first ingredient used in the first cooking process is outside the expected range, the impact on the finished dish can be mitigated in the second cooking process. As a result, cooking support can be provided appropriately.

[0025] Furthermore, in (c) above, a rule is shown relating the standard range of weight for the first ingredient and a method for modifying the second cooking process that applies when the weight of the first ingredient is outside the standard range. If the weight of the first ingredient obtained in (b) above is outside the standard range, the content of the second cooking process may be modified according to the modification method shown in the rule. Note that the predetermined weight may be the weight specified in the recipe.

[0026] This allows for appropriate modification of the second cooking process.

[0027] Furthermore, the method for modifying the second cooking process as shown in the rules may also be a method in which (1) if the weight of the first ingredient exceeds the standard range, the weight of the second ingredient used in the second cooking process is increased from a predetermined weight, and (2) if the weight of the first ingredient falls below the standard range, the weight of the second ingredient used in the second cooking process is reduced from a predetermined weight.

[0028] This allows for a balance between the proportions of the first and second ingredients.

[0029] Furthermore, in the cooking support method, (e) the weight of the third ingredient may be calculated by substituting the weight of the first ingredient obtained in (b) into a variable of an arithmetic formula associated with the third ingredient used in the cooking, and (f) the calculated weight of the third ingredient may be output from the output device.

[0030] This allows the weight of the third material to be calculated based on the weight of the first material, thus enabling a balance between the quantities of the first and third materials.

[0031] Furthermore, the cooking support method may also include (g) acquiring information indicating the number of people, (h) calculating the weight of each of the at least one ingredient used in the cooking according to the number of people indicated by the information, and (i) outputting the calculated weight of each of the at least one ingredient from the output device.

[0032] As a result, even if the cooking data only shows the weight of each ingredient for, for example, two servings, the weight of the ingredients corresponding to any number of people indicated in the serving information will be output, allowing the user to properly prepare the dish for that number of people.

[0033] The embodiments will be described in detail below with reference to the drawings.

[0034] The embodiments described below are all comprehensive or specific examples. The numerical values, shapes, materials, components, arrangement and connection configurations of components, steps, and the order of steps shown in the following embodiments are examples only and are not intended to limit this disclosure. Furthermore, among the components in the following embodiments, those not described in the independent claim representing the highest-level concept will be described as optional components.

[0035] Furthermore, each figure is a schematic diagram and not necessarily a strictly accurate representation. Also, the same reference numerals are used for the same components in each figure. In addition, expressions such as "approximately the same" are used in the following embodiments. For example, "approximately the same" means not only that they are exactly the same, but also that they are substantially the same, that is, they may include an error of, for example, a few percent. Furthermore, "approximately the same" means that they are the same to the extent that the effects of this disclosure can be achieved. The same applies to other expressions using "approximately".

[0036] (Embodiment 1) Figure 1 shows the external appearance of the cooking support system in this embodiment.

[0037] In this disclosure, the vertical direction is referred to as the Z-axis direction or up-down direction, one direction on a plane perpendicular to the vertical direction is referred to as the Y-axis direction or depth direction, and the direction perpendicular to the Y-axis direction on that perpendicular plane is referred to as the X-axis direction, left-right direction or lateral direction. In this disclosure, the positive side of the Z-axis direction is upward or up, and the negative side of the Z-axis direction is downward or down. In this disclosure, the positive side of the Y-axis direction is the back side or back, and the negative side of the Y-axis direction is the front side or front. In this disclosure, the positive side of the X-axis direction is the right side or right, and the negative side of the X-axis direction is the left side or left. In this embodiment, the numerical values ​​such as load and time are all examples, and other numerical values ​​may be used.

[0038] As shown in Figure 1, the cooking support system 100 in this embodiment includes a cooking support device 10 and an output device 20, which are installed, for example, in a system kitchen.

[0039] The cooking support device 10 is placed, for example, on a kitchen countertop and used as a cutting board. The cooking support device 10 may be integrated into the countertop or it may be configured independently of the countertop.

[0040] The output device 20 is mounted, for example, on a kitchen countertop and outputs at least one of images and sounds related to cooking. For example, the output device 20 is a display such as a liquid crystal display, plasma display, or organic EL (Electro-Luminescence) display. The output device 20 may also include a speaker. The output device 20 may be integrated into the countertop, like the cooking support device 10, or it may be configured independently of the countertop. For example, the output device 20 may be included in electronic equipment such as a microwave oven or refrigerator.

[0041] Furthermore, the cooking support system 100 may also include a second sensor 30, which may be configured as a camera, for example. This second sensor 30 photographs the cooking support device 10 from above and outputs the image obtained from the photograph to the cooking support device 10.

[0042] Figure 2A is a block diagram showing an example of the configuration of the cooking support system 100 in this embodiment.

[0043] The cooking support device 10 comprises a cooking plate 11, a control unit 12, a first sensor 13, and a memory 14. The cooking support system 100 may also include a second sensor 30 instead of the first sensor 13.

[0044] At least one of the ingredients, cooking materials, and cooking utensils used for cooking is placed on the cooking board 11. Ingredients include, for example, radishes, carrots, onions, or meat. Cooking materials include, for example, water, milk, soy sauce, mirin, salt, or sugar. Cooking utensils may be containers such as pots, cups, or bowls, or other utensils.

[0045] The first sensor 13 is, for example, a pressure sensor, which continuously outputs a signal indicating a numerical value such as a voltage that changes in accordance with the load applied to the cooking plate 11 as a pressure signal to the control unit 12.

[0046] Memory 14 holds cooking data for each dish, for example, which contains information about each of the at least one cooking steps required to make that dish. In other words, the cooking data is the recipe for the dish. This cooking data also includes presentation information for each of the at least one cooking steps, which shows the cooking work in that step, and includes images and sounds output from the output device 20. Memory 14 can be RAM (Read Access Memory), ROM (Random Only Memory), or semiconductor memory, etc. Such memory 14 may be volatile or non-volatile.

[0047] The control unit 12 is, for example, a CPU (Central Processing Unit) or processor, and controls at least one of the first sensor 13, memory 14, output device 20, and second sensor 30. In this embodiment, the control unit 12 reads the cooking data held in memory 14 and sequentially outputs presentation information for at least one cooking process shown in the cooking data from the output device 20. The user of the cooking support system 100 performs the cooking process, i.e., the cooking work, according to the presentation information output from the output device 20.

[0048] Figure 2B is a block diagram showing another example of the configuration of the cooking support system 100 in this embodiment.

[0049] In the example shown in Figure 2A, the cooking support device 10 includes a control unit 12 and a memory 14, but as shown in Figure 2B, the control unit 12 and memory 14 may be provided in the output device 20. In this case, the cooking support device 10 includes a processing unit 15 that processes the pressure signal output from the first sensor 13 and outputs it to the output device 20.

[0050] Figure 2C is a block diagram showing yet another example of the configuration of the cooking support system 100 in this embodiment.

[0051] As shown in Figure 2C, the cooking support system 100 may include a cloud server 200 connected to the cooking support device 10, the output device 20, and the second sensor 30 via a communication network such as the Internet. In this case, although not shown in Figure 2C, the cooking support device 10, the output device 20, and the second sensor 30 are equipped with a communication interface for communicating with the cloud server 200. Also, in the example shown in Figure 2C, the cloud server 200 includes a control unit 12 and a memory 14 instead of the cooking support device 10.

[0052] Thus, the control unit 12 and memory 14 may be provided in the cooking support device 10, the output device 20, or other external devices. The other external devices may be a cloud server 200. Furthermore, the control unit 12 may be composed of multiple CPUs or processors, and the memory 14 may be composed of multiple memories. In this case, the multiple processors may be provided in different devices or the aforementioned external devices and communicate with each other to realize the functions of the control unit 12. Similarly, the multiple memories may be provided in different devices or the aforementioned external devices. Furthermore, the control unit 12 may realize the functions in this embodiment by executing, for example, a computer program stored in the memory 14. Also, if the memory 14 is provided in a device other than the cloud server 200, the cooking data, the modification / addition data described later, and the computer programs thereof may be downloaded from the cloud server 200 or the like and stored in the memory 14.

[0053] Figure 3 shows the external appearance of the cooking support device 10 in this embodiment. Specifically, Figure 3(a) shows the top view of the cooking support device 10, and Figure 3(b) shows the side view of the cooking support device 10.

[0054] For example, the cooking plate 11 of the cooking support device 10 includes a first board 11a and a second board 11b arranged opposite each other in the Z-axis direction, as shown in Figure 3(b). The first board 11a and the second board 11b are each approximately rectangular and are approximately the same size.

[0055] The first sensor 13 consists of, for example, four pressure sensors 13a, which are positioned between the first board 11a and the second board 11b. These four pressure sensors 13a are also positioned at each of the four corners of the cooking plate 11. Each of the four pressure sensors 13a detects the pressure received from the cooking plate 11 and outputs a signal indicating a voltage value corresponding to the detected pressure as a pressure signal to the control unit 12.

[0056] The control unit 12 and memory 14 may be located in the space between the first board 11a and the second board 11b, or they may be located in other positions.

[0057] Such a cooking support device 10 is placed so that the second board 11b is in contact with the cooking surface. For example, ingredients are placed on the top surface of the first board 11a, which is the positive side in the Z-axis direction, and these ingredients are cut with a knife or the like. Alternatively, for example, a container such as a pot, cup, or bowl is placed on the top surface of the first board 11a, and broth or other liquids are made by adding cooking ingredients such as water or seasonings to the container.

[0058] Therefore, each of the four pressure sensors 13a of the first sensor 13 detects the pressure received from the cooking plate 11 when cooking is performed on the upper surface of the first board 11a, i.e., the cooking plate 11. Each of the four pressure sensors 13a then outputs a pressure signal indicating the detection result, i.e., the sensing result, to the control unit 12.

[0059] The control unit 12 receives pressure signals from its four pressure sensors 13a. In other words, the control unit 12 obtains the pressure applied to the cooking board 11 from each of the four pressure sensors 13a. Based on this pressure, the control unit 12 derives the load on the cooking board 11. For example, the control unit 12 calculates the load by integrating the voltage values ​​indicated by the pressure signals from each of the four pressure sensors 13a, multiplying the integrated voltage value by a proportionality constant, and then adding a constant. This load provides the weight or hardness of the food placed on the top surface of the first board 11a, or the weight of the cooking ingredients placed in a container on its top surface. Furthermore, the change in this load allows for the detection of food cutting, and the change in the center of gravity of the load allows for the deriving of the thickness of the cut food. Additionally, the change in load may also allow for the deriving of how easily the cut food cooks. In other words, the control unit 12 obtains at least one of the number of times the first food has been cut or the state of the first food after cutting.

[0060] In this disclosure, the cut food, the food being cut, and the food after cutting are all parts of the food that have been separated from one end by cutting. The thickness of the cut food is the thickness in the direction perpendicular to the Z-axis, and if the food is cut along the YZ plane, it is the thickness in the X-axis direction.

[0061] In this embodiment, the control unit 12 modifies the content of subsequent cooking processes according to the weight, hardness, and thickness derived as a result of the cooking process as described above. Specifically, the control unit 12 in this embodiment outputs information about the first cooking process, in which the first ingredient is cut, from the output device 20. The control unit 12 then acquires at least one of the following in the first cooking process: the pressure applied to the cooking plate 11 when the first ingredient is cut on the cooking plate 11, the number of times the first ingredient is cut, and the state of the first ingredient after cutting. For example, the state of the first ingredient after cutting may be the weight, hardness, and thickness as described above. The control unit 12 modifies the content of the second cooking process, which is performed after the first cooking process, using the information based on the pressure, the number of cuts, and at least one of the state of the first ingredient after cutting. The control unit 12 then outputs the modified information of the second cooking process from the output device 20. For example, the information about the first cooking process and the information about the second cooking process are the presentation information described above. In this way, the content of the second cooking step, which is a later cooking process, is modified, and information for that second cooking step is output, allowing for appropriate support during cooking, as will be described later.

[0062] [Detection of food cutting] Figure 4 shows examples of changes in load and its derivative during food cutting. In the graph in Figure 4, the horizontal axis represents time [s], and the vertical axis represents the load f [gf] and the derivative of the load f, df [gf / s].

[0063] As shown in Figure 4, when cutting food placed on the cooking plate 11, the load f applied to the cooking plate 11 changes over time. Furthermore, the derivative df obtained by differentiating the load f with respect to time also changes over time. Note that in the graph shown in Figure 4, the load f is 0gf when food is placed on the cooking plate 11 but the knife is not touching the food.

[0064] The control unit 12 detects the cutting of the food material based on the change in load. Specifically, the control unit 12 identifies the time during which a differential value df greater than 0 continuously occurs, that is, the time t1 during which force is continuously applied to the cooking plate 11, and determines whether the time t1 is longer than a threshold value th. Further, the control unit 12 determines whether the load f exceeds a threshold value fh within the time t1. Further, the control unit 12 determines whether the load f that has exceeded the threshold value fh decreases below the threshold value fh after the elapse of the time t1.

[0065] As a result, when the time t1 is longer than the threshold value th, the load f exceeds the threshold value fh within the time t1, and after the elapse of the time t1, the control unit 12 decreases below the threshold value fh, the control unit 12 detects the cutting of the food material placed on the cooking plate 11. That is, the control unit 12 detects the cutting of the food material when the change in the load f satisfies the cutting condition. The cutting condition is the condition that f < fh is satisfied after t1 > th and f > fh are satisfied.

[0066] When the cooking support system 100 includes the second sensor 30, the control unit 12 may detect the cutting of the food material based on an image obtained by photographing with the second sensor 30. Further, the control unit 12 may acquire the number of cuttings of the first food material based on the detection result, and may acquire the state of the first food material after cutting. The state of the first food material after cutting acquired in this case may be, for example, the thickness of the first food material after cutting.

[0067] [Derivation of food material hardness] FIG. 5 shows the change in load and the maximum load when cutting the food material. In the graph of FIG. 5, the horizontal axis represents time [s], and the vertical axis represents load f [gf].

[0068] As shown in FIG. 5, when cutting the food material placed on the cooking plate 11, the load f applied to the cooking plate 11 changes with the passage of time.

[0069] As shown in Figure 4, when the control unit 12 detects that the food has been cut, it identifies the maximum load fmax, which is the maximum value of the load f in the cut detection section. This cut detection section may include the period of time t1 described above, or it may be the section from that period until the load f reaches 0. The control unit 12 derives the hardness of the food according to the maximum load fmax and the type of food.

[0070] Figure 6 shows an example of how to derive the hardness of food ingredients.

[0071] For example, memory 14 stores the standard data shown in Figure 6. The standard data indicates the standard maximum load for each of several types of food ingredients.

[0072] The control unit 12 reads the standard maximum load corresponding to the type of food placed on the cooking plate 11 from the standard data stored in its memory 14. Then, as shown in Figure 5, the control unit 12 uses the identified maximum load fmax and the read standard maximum load to calculate the hardness index of the food placed on the cooking plate 11. The hardness index shows a larger value the harder the food is and a smaller value the softer the food is.

[0073] As a specific example, if the cooking process indicated in the cooking data involves cutting the ingredient "carrot," the control unit 12 reads the standard maximum load "100gf" corresponding to that ingredient "carrot" from the standard data. Then, the control unit 12 calculates the hardness index "1.2" of the ingredient "carrot" by dividing the specified maximum load fmax = 120gf by the standard maximum load "100gf." In this case, the control unit 12 determines that the hardness of the ingredient "carrot" is within the acceptable range. The control unit 12 may use a hardness index as the hardness of the ingredient, or it may use a hardness level classified by that hardness index.

[0074] In this embodiment, the control unit 12 estimates the first hardness of the first ingredient after cutting based on the pressure. In other words, the first hardness is derived. Then, the control unit 12 uses the first hardness of the first ingredient as pressure-based information to modify the content of the second cooking process.

[0075] Furthermore, although the example of cutting ingredients was used, the hardness of the ingredients can also be derived in a similar manner when pressure is applied to the ingredients without cutting them. In other words, by applying pressure, pressure is applied to the cooking plate 11, and the hardness can be derived in the same way as when cutting ingredients. Examples of actions that apply pressure to ingredients without cutting them include pounding meat to tenderize it, stretching dough, mixing dough, or kneading dough. The control unit 12 can also detect actions that apply pressure to ingredients in the same way as cutting ingredients, depending on the pressure applied to the cooking plate 11. For example, by pounding ingredients placed on the cooking plate 11, the pressure applied to the ingredients is also applied to the cooking plate 11, and the control unit 12 can detect the action of pounding ingredients based on the pressure applied to the cooking plate 11. Furthermore, when the dough is rolled out, pressure is applied to the cooking board 11 as the dough and the board come into contact. The control unit 12 can detect the rolling out of the dough based on the pressure applied to the cooking board 11. Additionally, when mixing or kneading the dough is performed on the cooking board 11, the pressure applied to the ingredients is also applied to the cooking board 11. The control unit 12 can detect these operations based on the pressure applied to the cooking board 11.

[0076] Therefore, in this embodiment, the control unit 12 causes the output device 20 to output information about the first cooking process, which involves cutting the first ingredient or applying pressure to the first ingredient. The control unit 12 then acquires at least one of the following during the first cooking process: the pressure applied to the cooking plate 11 when the first ingredient is cut on the cooking plate 11 or when pressure is applied to the first ingredient on the cooking plate 11; the number of times the first ingredient is cut; and the state of the first ingredient after cutting. The control unit 12 uses the information based on the pressure, the number of cuts, and the state of the first ingredient after cutting to modify the content of the second cooking process, which is performed after the first cooking process. The control unit 12 then causes the output device 20 to output information about the modified second cooking process.

[0077] [Derivation of thickness in the direction perpendicular to the Z-axis] Figure 7 shows an example of deriving the thickness of the food ingredient. Note that Figure 7 shows the food ingredient 1 placed on the cooking plate 11 as viewed from the positive Z-axis side.

[0078] For example, as shown in Figure 7(a), the user fixes the food item 1 placed on the cooking board 11 and cuts the food item 1 multiple times while moving a knife held in the hand along the X-axis. Each of the multiple cutting lines a1 generated by these cuts is arranged along the Y-axis and the X-axis. The distance between adjacent cutting lines a1 corresponds to the thickness of the cut food item 1 in the X-axis direction.

[0079] At this time, each time the food ingredient 1 is cut, the control unit 12 identifies the center of gravity of the load applied to the cooking plate 11 based on the numerical values ​​indicated by the pressure signals of each of the four pressure sensors 13a. This center of gravity differs depending on the position where the food ingredient 1 is cut, i.e., the position of the cutting line a1. Therefore, the control unit 12 derives the thickness of the cut food ingredient 1 from the amount of movement of the center of gravity of the load.

[0080] Alternatively, as shown in Figure 7(b), the user cuts the food item 1 placed on the cooking board 11 multiple times by moving the food item 1 in the X-axis direction without moving the knife held in the hand in the X-axis direction. In this case, the distance the food item 1 is moved in the X-axis direction for cutting corresponds to the thickness of the cut food item 1 in the X-axis direction.

[0081] At this time, each time the food ingredient 1 is moved, the control unit 12 identifies the center of gravity of the load on the cooking plate 11 based on the numerical values ​​indicated by the pressure signals of each of the four pressure sensors 13a. Therefore, the control unit 12 derives the thickness of the cut food ingredient 1 from the amount of movement of the center of gravity of the load.

[0082] Figure 8 shows an example of an image obtained by the second sensor 30.

[0083] If the cooking support system 100 is equipped with a second sensor 30, the control unit 12 may derive the thickness of the food based on the image obtained by the second sensor 30.

[0084] For example, the control unit 12 acquires the image P1 shown in Figure 8(a) from the second sensor 30. The control unit 12 detects, through image processing of the image P1, that the food ingredient 1 placed on the cooking board 11 and the knife a2 are reflected in the image P1. Specifically, the control unit 12 performs edge detection on the image P1 as image processing, and determines, for example, by pattern matching, whether the outline of the knife a2 is included in at least one contour represented by the detected edges. If the control unit 12 determines that the outline of the knife a2 is included, it detects that the knife a2 is reflected in the image P1. Furthermore, if the outline of another object exists around the outline of the knife a2, the control unit 12 detects that that object is reflected in the image P1 as food ingredient 1. As a result, the control unit 12 detects the cutting of food ingredient 1 from the image P1.

[0085] Next, the control unit 12 acquires the image P2 shown in Figure 8(b) from the second sensor 30. The control unit 12 detects the thickness of the cut food item 1 in the X-axis direction shown in the image P2 by image processing of the image P2. Specifically, the control unit 12 performs edge detection on the image P2 as image processing, and derives the width in the X-axis direction of the contour of the cut food item 1 represented by the detected edges as the thickness of the cut food item 1 in the X-axis direction.

[0086] In the example described above, the control unit 12 used edge detection as the image processing method, but other image processing methods may be used to detect the cutting of food ingredient 1 and to derive the thickness of the cut food ingredient 1. Alternatively, the control unit 12 may use machine learning such as deep learning to detect the cutting and derive the thickness.

[0087] Furthermore, if the food is cut during the cooking process indicated in the cooking data, the control unit 12 may read the standard length of the food from the memory 14 and derive the thickness of the cut food by dividing the standard length by the number of cuts.

[0088] The control unit 12 may also estimate the length of the food ingredient. For example, if the food ingredient is cut during the cooking process shown in the cooking data, the control unit 12 reads the standard length and standard weight of the food ingredient from the memory 14. Next, the control unit 12 calculates the ratio of the weight of the food ingredient based on the pressure signal value of the first sensor 13 to its standard weight, and estimates the length of the food ingredient by multiplying this ratio by the standard length. The control unit 12 may then derive the thickness of the cut food ingredient by dividing the estimated length of the food ingredient by the number of cuts.

[0089] In this case, the control unit 12 in this embodiment estimates the first thickness of the first ingredient after cutting based on the number of cuts. In other words, the first thickness is derived. Then, the control unit 12 uses the first thickness of the first ingredient as information based on the number of cuts to change the content of the second cooking process. As a result, even if the thickness of the first ingredient after cutting deviates from the expected thickness in the cooking process in which the first ingredient is cut, the impact on the finished dish can be reduced in the subsequent second cooking process.

[0090] [Derivation of how easily something cooks] Figure 9 shows the change in load and ease of cooking when cutting food. In the graph in Figure 9, the horizontal axis represents time [s] and the vertical axis represents load f [gf].

[0091] As shown in Figure 9, when cutting food placed on the cooking plate 11, the load f applied to the cooking plate 11 changes over time.

[0092] As shown in Figure 4, when the control unit 12 detects that the food has been cut, it calculates an integral value obtained by integrating the load f in the cut detection section over time as the ease with which the cut food can be cooked. This integral value corresponds to the area of ​​the hatched region shown in Figure 9. This integral value also corresponds to the product of the hardness of the food and its thickness in the Z-axis direction.

[0093] The control unit 12 may also calculate the ease of cooking based on standard data, similar to the hardness described above. For example, the memory 14 stores standard data related to the ease of cooking. Specifically, the standard data shows standard values ​​for the integral obtained by integrating the load f in the cutting detection section of each of several types of food ingredients over time.

[0094] The control unit 12 reads a standard value corresponding to the type of food placed on the cooking plate 11, that is, a standard value for the integral value obtained by integrating the load f in the cutting detection section over time, from the standard data stored in its memory 14. Then, the control unit 12 uses the integral value obtained by integrating the load f in the cutting detection section over time and its standard value to calculate an index related to how easily the food placed on the cooking plate 11 can be cooked. The index related to how easily the food can be cooked shows a larger value, and conversely, the index related to how easily the food can be cooked shows a smaller value.

[0095] [Image displayed on output device 20] Figure 10 shows an example of an image displayed by the output device 20 in this embodiment.

[0096] For example, if the dish is "pork belly and daikon radish," the cooking data for that dish includes the cooking step k of cutting the daikon radish and the cooking step (k+1) of making the broth.

[0097] The control unit 12 reads the cooking data for the dish from the memory 14 and displays an image related to the cooking process k included in the cooking data on the output device 20, as shown in Figure 10(a). The image related to the cooking process k includes a message prompting the user to perform a cooking task, such as "Cut the radish in half." Therefore, the user who sees the image performs the cooking task of cutting the radish placed on the cooking board 11 in half using a knife, in accordance with the message.

[0098] At this time, the control unit 12 detects that the radish has been cut. As a result, the control unit 12 causes the output device 20 to display other images related to cooking process k, as shown in Figure 10(b). These other images related to cooking process k may include a message prompting the user to perform the cooking task, such as "Cut the half radish in half again." Furthermore, these other images related to cooking process k may also show the progress of cooking process k. For example, cooking process k includes a first sub-step of cutting the radish in half and a second sub-step of cutting that half in half again. In this case, the control unit 12 determines, upon detecting the cutting of the radish, that the first sub-step of the two sub-steps has been completed. The control unit 12 then causes the output device 20 to display a progress bar or progress meter indicating that the first sub-step of cooking process k has been completed.

[0099] Next, the user, having seen other images related to cooking process k, performs the cooking task of cutting the half radish placed on the cooking board 11 in half again using a knife, in accordance with the message. At this time, the control unit 12 detects that the radish has been cut and determines that the second sub-process, i.e., cooking process k, has been completed.

[0100] As a result, as shown in Figure 10(c), the control unit 12 causes the output device 20 to display an image related to the cooking process (k+1) that follows cooking process k, which involves making broth, according to the cooking data described above. The image related to cooking process (k+1) includes a message prompting the user to perform a cooking task, such as "Put 200g of water into the pot." Therefore, the user who sees the image places the pot on the cooking plate 11 and adds the water, which is the cooking ingredient, to the pot, according to the message.

[0101] At this time, the control unit 12 derives the weight of the water. As a result, the control unit 12 causes the output device 20 to display a progress ring or progress meter that shows the actual weight of the water added relative to 200g of water.

[0102] In this embodiment, the control unit 12 modifies the content of the subsequent cooking step (k+1) according to the results of the cooking work in cooking step k. The results of the cooking work in cooking step k include, for example, the number of times the radish is cut, the weight, hardness, or thickness of the cut radish.

[0103] The image displayed on the output device 20 in this embodiment may be an image based on JavaScript® code in HTML, an image based on an image file specified in HTML, or any other image.

[0104] In the example shown in Figure 10, the control unit 12 displays an image containing a message such as "Please cut the radish in half" on the output device 20. However, it may also display information derived or calculated as a result of the cooking operation on the output device 20. For example, as shown in Figure 10(a), the control unit 12 displays an image containing a message such as "Please cut the radish in half." The user, upon seeing the image, then performs the cooking operation of cutting the radish placed on the cooking board 11 in half using a knife, in accordance with the message. At this time, the control unit 12 may display the weight, hardness, or thickness of the cut radish, which is derived as a result of the cooking operation, on the output device 20 before the image shown in Figure 10(b) is displayed. For example, the control unit 12 may display the hardness index shown in Figure 6 at the bottom of the screen of the output device 20 as the hardness of the cut radish. As a specific example of the hardness index, the control unit 12 may display a message such as "The hardness of the radish was 1.2." Furthermore, the control unit 12 may display the hardness level shown in Figure 6 on the output device 20 instead of the hardness index, or it may display both the hardness index and the hardness level on the output device 20.

[0105] [Process flow] Figure 11 is a sequence diagram showing the processing operation of the cooking support system 100.

[0106] The cooking support system 100 sequentially supports each cooking step from 1 to N (where N is an integer of 2 or more) as shown in the cooking data.

[0107] Specifically, first, the cooking support system 100 supports the cooking process 1 by performing the processes in steps S101, S102, and S105-S107.

[0108] (Step S101) For example, the control unit 12 instructs the output device 20 to display image 1 associated with cooking process 1 of the cooking data stored in memory 14. At this time, if sound is associated with cooking process 1, the control unit 12 also instructs the output device 20 to output that sound.

[0109] (Step S102) The output device 20 displays image 1 based on instructions from the control unit 12. Furthermore, if sound output is also instructed, the output device 20 will output sound as well.

[0110] (Step S103) The user views image 1 displayed on output device 20. If sound is being emitted from output device 20, the user also listens to that sound.

[0111] (Step S104) Based on their visual perception of Image 1, the user performs the cooking task shown in Image 1 at least once.

[0112] (Step S105) The first sensor 13 outputs a pressure signal to the control unit 12 indicating the sensing result of the cooking operation each time a cooking operation is performed in step S104.

[0113] (Step S106) The control unit 12 determines whether all cooking operations included in cooking process 1 have been completed based on the sensing results of the cooking operations indicated by the pressure signal.

[0114] For example, the cooking data may indicate that the cooking process in cooking step 1 involves cutting the ingredients M times (where M is an integer greater than or equal to 1). In such a case, the control unit 12 counts the number of cuts detected based on the pressure signal from the first sensor 13 and determines whether the number has reached M, thereby determining whether all cooking operations are complete. Alternatively, the cooking data may indicate that the cooking process in cooking step 1 involves cutting the ingredients at Q cm intervals (where Q is a number greater than 0). In such a case, the control unit 12 derives the thickness of the ingredients after each cut based on the pressure signal from the first sensor 13 or the image from the second sensor 30. The control unit 12 may then determine whether all cooking operations are complete by determining whether all of these thicknesses have reached Q cm. Alternatively, the cooking data may indicate the working time for the cooking operations in cooking step 1. For example, the working time is the simmering time. In such a case, the control unit 12 may measure the elapsed time since the display of image 1 of cooking step 1 began and determine whether the elapsed time has reached the working time, thereby determining whether all cooking operations are complete. Alternatively, if the cooking data indicates that chopping onions is a cooking operation in cooking step 1, the control unit 12 may determine that the cooking operation is complete when the maximum value of the pressure signal when cutting the onions falls below a threshold.

[0115] Alternatively, the control unit 12 may determine that all cooking operations are complete when the time during which the numerical value indicated by the pressure signal output from the first sensor 13 remains stable, that is, the time during which the numerical value is within a predetermined range, exceeds a predetermined time.

[0116] Alternatively, the control unit 12 may determine whether all cooking operations are complete based on the user's gesture. For example, the gesture might be striking the cooking board 11 twice in a row with a knife. At this time, the first sensor 13 outputs a pressure signal obtained by striking the cooking board 11 twice in a row with the knife to the control unit 12. Upon receiving this pressure signal, the control unit 12 determines that all cooking operations are complete.

[0117] Alternatively, the cooking support system 100 may include an operating unit that physically accepts user input. In such a case, the control unit 12 may determine that all cooking operations are complete when an operation is performed on the operating unit.

[0118] (Step S107) Then, when the control unit 12 determines in step S106 that all cooking operations included in cooking process 1 have been completed, it modifies the content of the cooking process following cooking process 1 based on the results of those operations. For example, the content of cooking process 2, which follows cooking process 1, is modified. For example, if the result of cooking in cooking process 1 is that the radish is hard, the control unit 12 modifies the content of cooking process 2 so that the radish becomes soft.

[0119] Next, the cooking support system 100 supports cooking process 2 by performing steps S201, S202, and S205-S207, similar to how it supported cooking process 1. The cooking support system 100 repeats this support for cooking processes until it supports the final cooking process, cooking process N.

[0120] (Step S1001) When the support for cooking process N is completed, the control unit 12 instructs the output device 20 to display the completion image.

[0121] (Step S1002) The output device 20 displays the final image based on instructions from the control unit 12.

[0122] Figure 12 is a flowchart showing the processing operation of the control unit 12.

[0123] (Step S1) First, the control unit 12 initializes the variable k to 1.

[0124] (Step S2) Next, the control unit 12 instructs the output device 20 to display the image of cooking process k shown in the cooking data.

[0125] (Step S3) Next, the control unit 12 receives a pressure signal from the first sensor 13.

[0126] (Step S4) Next, the control unit 12 determines, based on the pressure signal received in step S3, whether or not all cooking operations included in cooking process k have been completed.

[0127] (Step S5) Next, the control unit 12 determines whether the variable k is less than the maximum value N.

[0128] (Step S6) Here, if the control unit 12 determines in step S5 that the variable k is less than the maximum value N (Yes in step S5), it increments the variable k.

[0129] (Step S9) On the other hand, if the control unit 12 determines in step S5 that the variable k is not less than the maximum value N (No. in step S5), that is, if it determines that the variable k is the maximum value N, it instructs the output device 20 to display the final image.

[0130] (Step S7) After the variable k is incremented in step S6, the control unit 12 identifies the result of the cooking operation that was just completed based on the pressure signal received in step S3. Then, the control unit 12 determines whether or not to change the content of the cooking operations from cooking operation k onward based on the result of that cooking operation. The cooking operation that was just completed is the cooking operation of cooking operation k before the increment, and the cooking operations for which a change in content is determined are cooking operation k after the increment, or cooking operations after cooking operation k. If the control unit 12 determines in step S7 that it will not change the content of the cooking operations (No. in step S7), it repeats the process from step S2.

[0131] (Step S8) On the other hand, if the control unit 12 determines in step S7 that the contents of the cooking process should be changed (Yes in step S7), it changes the contents of the cooking process. As a result, the image of the cooking process displayed on the output device 20 by the instruction in the later step S2 will be an image showing the changed contents.

[0132] [Changes and additions to the cooking process] Figure 13A shows an example of cooking data stored in memory 14.

[0133] As described above, memory 14 stores cooking data for each of the multiple dishes. For example, as shown in Figure 13A, the cooking data indicates information about each of the cooking steps 1 to N for making that dish. Specifically, for each of the cooking steps 1 to N, the cooking data indicates the type of cooking step, the content of the cooking step, and the presentation information corresponding to that cooking step. Here, the content of the cooking step indicates the food to be cooked and the cooking method used in that cooking step. The presentation information includes an image displayed by the output device 20 and a sound output from the output device 20 to prompt the user to perform the cooking tasks in that cooking step.

[0134] The types of cooking processes include, for example, a cutting process, a preparation process, and a heating and cooling process. The cutting process is the process of cutting ingredients on the cooking plate 11, for example, with a knife. In this cutting process, the control unit 12 detects the cutting of the ingredients and the number of cuts based on the pressure signal output from the first sensor 13. Furthermore, the control unit 12 may derive at least one of the following: the hardness of the cut ingredients, the thickness of the cut ingredients, the weight of the cut ingredients, and the volume of the cut ingredients.

[0135] The heating and cooling process includes at least one of a heating process for heating the food and a cooling process for cooling the food. Heating is at least one of the following: grilling, steaming, boiling, and roasting. Cooling is at least one of the following: freezing and refrigeration.

[0136] Preparation steps are steps other than the cutting and heating / cooling steps. For example, preparation steps include placing ingredients or cooking utensils on the cooking plate 11, placing at least one of the ingredients and cooking materials into a container which is a cooking utensil placed on the cooking plate 11, softening the ingredients, or making the ingredients easier to cook.

[0137] For example, the cooking data shown in Figure 13A indicates, for cooking step 1, the type of cooking step "cutting step", the content of the cooking step, namely the item to be cooked "carrot" and the cooking method "rough chopping", and the presentation information corresponding to the cooking step "image 1, sound 1".

[0138] When a dish is selected by the user, the control unit 12 reads the corresponding cooking data from the memory 14. Then, the control unit 12 processes each cooking step according to the sequence of multiple cooking steps indicated in the cooking data, based on the information related to that cooking step. For example, since the information presented in cooking step 1 is "image 1, sound 1", the control unit 12 instructs the output device 20 to display image 1 and output sound 1. Furthermore, since the type of cooking step in cooking step 1 is "cutting step", the control unit 12 detects the cutting of the ingredient to be cooked, "carrot," based on the pressure signal output from the first sensor 13, and then derives the hardness and thickness of the cut carrot.

[0139] Figure 13B shows an example of modified or added data held in memory 14.

[0140] Memory 14 stores modification / addition data for each of the multiple dishes, for modifying or adding to the cooking process. For example, as shown in Figure 13B, the modification / addition data for each of the cooking processes 1 to N shows the derivation target, the reference range, and the modification process when the value of the derivation target is outside the reference range. The derivation target is a parameter derived based on the pressure signal output from the first sensor 13, such as hardness, thickness, ease of cooking, or weight. The reference range is a numerical range that serves as a reference for the numerical value of the derivation target. Modification processes when the value of the derivation target is outside the reference range include, for example, adding a cutting process, modifying the cutting process, adding a preparation process, modifying the heating and cooling process, and suggesting another dish. This modification process is applied to the cooking process after the cooking process when the value of the derivation target derived in that cooking process is outside the reference range. This modification process also modifies information such as presentation information related to the subsequent cooking process, as shown in the cooking data in Figure 13A.

[0141] In this embodiment, the control unit 12 applies a modification process to a later cooking step if the value to be derived is outside the standard. At that time, or beforehand, the control unit 12 may display the reason for applying the modification process and the content of the modification process on the output device 20. The reason for applying the modification process may be the value to be derived. For example, if the value to be derived is hardness, the reason for applying the modification process may be the hardness index or hardness level shown in Figure 6. The content of the modification process may be, for example, the addition of a cutting step, the addition of a preparation step, or a change in the heating and cooling step. Specifically, the control unit 12 may display the message, "The radish in cooking step 1 is hard, so a cutting step has been added to cooking step 2," on the output device 20. Furthermore, along with that message, the control unit 12 may display the content of the cooking step before the change on the output device 20.

[0142] In this embodiment, the cooking data shown in Figure 13A and the modification / addition data shown in Figure 13B are separated, but the modification / addition data may be included in the cooking data.

[0143] For example, the modification data shown in Figure 13B indicates the "hardness" to be derived and the reference range A for cooking process 1. Therefore, in cooking process 1, the control unit 12 derives the hardness of the cut ingredients. This hardness is derived as a hardness index, for example, as shown in Figure 6. The reference range A is, for example, the tolerance range shown in Figure 6. The control unit 12 then compares the hardness index with the tolerance range, and if the hardness index falls outside the tolerance range, i.e., if the value to be derived is outside the standard, it performs the modification processing shown in the modification data for cooking processes after cooking process 1. The modification data shown in Figure 13B indicates the addition of a cutting process, the addition of a preparation process, and the modification of the heating and cooling process as modification processing when the value to be derived exceeds the standard for cooking process 1. The modification data shown in Figure 13B also indicates the suggestion of a different dish as modification processing when the value to be derived falls below the standard for cooking process 1. Therefore, if the hardness index is greater than the acceptable range, the control unit 12 performs at least one of the following on to the cooking process after cooking process 1: adding a cutting process, adding a preparation process, and modifying the heating and cooling process. These three modification processes have predetermined priorities, and the control unit 12 may preferentially select the modification process with the highest priority and perform the selected modification process. On the other hand, if the hardness index is less than the acceptable range, the control unit 12 suggests a different dish for the cooking process after cooking process 1. For example, in cooking process 2 after cooking process 1, the control unit 12 suggests the different dish by displaying an image of the different dish and a message prompting the user to switch to that different dish on the output device 20.

[0144] Here are some specific examples of the above-mentioned change processes:

[0145] The addition of a cutting step is a process that adds a step to the cooking process that follows the cutting step, in which the ingredients cut in the cutting step are further cut into smaller pieces. Such an addition of a cutting step is performed when the hardness or thickness of the ingredients cut in the previous cutting step exceeds a standard range.

[0146] For example, the control unit 12 refers to the modification / addition data shown in Figure 13B and derives the hardness or thickness of the cut carrots in the carrot cutting step, which is cooking step 1 or 2. If the control unit 12 determines that the numerical value indicating the hardness or thickness (e.g., hardness index) exceeds the reference range A or B, it adds a cutting step to the cooking steps performed after the cutting step, in which the cut carrots are further cut into smaller pieces. In this way, the control unit 12 in this embodiment obtains the second thickness associated with the first cooking step and modifies the content of the second cooking step using the comparison result between the first thickness derived in the first cooking step and the second thickness. The control unit 12 also obtains the second hardness associated with the first cooking step and modifies the content of the second cooking step using the comparison result between the first hardness derived in the first cooking step and the second hardness. For example, the second thickness or second hardness is the reference range shown in the modification / addition data. This allows the hardness or thickness of food that has been cut to fall outside a predetermined standard range, even if it can be subsequently adjusted to fall within that standard range.

[0147] The modification of the cutting process involves changing the size of ingredient 2 to match the size of ingredient 1 cut in the previous cutting process, which takes place after the cutting process of ingredient 1. In other words, the size of ingredient 2 cut in the cutting process of ingredient 2 is changed to be approximately the same size as ingredient 1 cut in the cutting process of ingredient 1. This modification of the cutting process is performed when the size of ingredient 1 cut in the cutting process of ingredient 1 falls outside the standard range. Note that the size of the cut ingredient may also be the thickness of the cut ingredient.

[0148] For example, the control unit 12 refers to the modification and addition data shown in Figure 13B and derives the thickness of the cut radish in the radish cutting step, which is cooking step 2. If the control unit 12 determines that the thickness is outside the standard range, it changes the predetermined thickness of the cut potatoes in the potato cutting step, which is performed after the cutting step, to the thickness of the radish that was cut earlier. This allows for appropriate adjustment of the texture, or chunkiness, of the radish and potatoes in the dish when they are eaten. In this way, the control unit 12 in this embodiment changes the cutting method of the second ingredient, such as the potatoes mentioned above, used in the second cooking step, according to the comparison result between the first thickness derived in the first cooking step and the second thickness (for example, the standard range mentioned above), as part of the content of the second cooking step. This allows for appropriate adjustment of the texture as described above.

[0149] The combinations of ingredient 1 and ingredient 2 after cutting, which are adjusted to have approximately the same thickness and other dimensions (i.e., the combination of the first ingredient and the second ingredient), are predetermined. Specifically, the combination of carrots and radishes, and the combination of radishes and potatoes may be predetermined. For example, combination data indicating such combinations may be stored in memory 14, and the control unit 12 may select a change in the cutting process from among several modification processes by referring to this combination data.

[0150] Adding a preparation step involves adding a step to the cooking process, which takes place after the cutting process, to soften the ingredients cut during the cutting process or to make them easier to cook. Such an addition of a preparation step is performed when the hardness or thickness of the ingredients cut during the cutting process falls outside the standard range.

[0151] For example, the control unit 12 refers to the modified / added data shown in Figure 13B and derives the hardness of the cut carrots in cooking step 1, which is the carrot cutting step. If the control unit 12 determines that the numerical value indicating the hardness (e.g., hardness index) exceeds the reference range A, it adds a step to soften the cut carrots using a microwave oven as a preparation step for the cooking step that follows the cutting step. Also, if cooking step 1 is the meat cutting step, the control unit 12 adds a step to add sake to the cut meat and rub it in as a preparation step for the cooking step that follows the cutting step. In this way, even if the hardness of the cut ingredients is outside the predetermined range, it is possible to bring the hardness within the predetermined range afterward.

[0152] As described above, in this embodiment, if the first hardness derived in the first cooking step is harder than the second hardness (for example, the reference range described above), the control unit 12 modifies the content of the second cooking step by adding processing to the first ingredient after cutting. For example, the processing to the first ingredient may be a step of softening the first ingredient using the microwave oven described above. This makes it possible to bring the hardness of the cut first ingredient closer to the desired hardness, even if it is not the hardness that was expected. In other words, even if the hardness of the cut first ingredient falls outside the predetermined range, it can be brought within the predetermined range afterward.

[0153] Modifying the heating and cooling process involves altering the temperature pattern, which indicates the relationship between heating or cooling temperature and time, used in the heating and cooling process that follows the cutting process. Such modifications to the heating and cooling process are made when the hardness or thickness of the food cut in the cutting process falls outside the standard range.

[0154] For example, the control unit 12 refers to the modified / added data shown in Figure 13B and derives the hardness of the cut onions in the onion cutting process, which is cooking process 1. If the control unit 12 determines that the numerical value indicating the hardness (e.g., hardness index) falls outside the reference range A, it changes the temperature pattern used in the heating process that follows the cutting process, which is the process of sautéing the onions in a pan. Furthermore, if the numerical value indicating the hardness of the onions is greater than the reference range A, and the heating process is the process of sautéing onions and meat in a pan, the control unit 12 changes the timing of sautéing the meat so that the sautéing time for the onions alone is extended. In other words, the control unit 12 delays the timing of sautéing the meat from a predetermined timing. This allows the hardness of the cut ingredients to be brought within the predetermined range even if it falls outside the predetermined range initially. In the example described above, the control unit 12 derived the hardness of the onion and changed the heating process according to that hardness. However, similarly, the control unit 12 may also derive the thickness of the onion and change the heating process according to that thickness.

[0155] Furthermore, in the example described above, cooking step 1 is the onion cutting step, but it could also be the meat cutting step. In this case, the control unit 12 refers to the modified / additional data shown in Figure 13B and derives the hardness of the cut meat in cooking step 1, the meat cutting step. If the control unit 12 determines that the numerical value indicating the hardness (e.g., hardness index) falls outside the reference range A, it changes the temperature pattern used in the heating step that follows the cutting step, which is the stir-frying step of the meat in a pan. Also, if the numerical value indicating the hardness of the meat is greater than the reference range A, and the heating step is the stir-frying step of the meat and vegetables in a pan, the control unit 12 may change the timing of stir-frying the vegetables in that heating step so that the stir-frying time for the meat alone is longer. In other words, the control unit 12 delays the timing of stir-frying the vegetables from a predetermined timing. Alternatively, if the order in which the ingredients are stir-fried is predetermined in the stir-frying step of the meat and vegetables in a pan, the control unit 12 may change that order. For example, the order in which vegetables and meat are stir-fried is predetermined, such as stir-frying the vegetables in a pan first, and then adding the meat to the same pan and stir-frying it. In such a case, if the control unit 12 determines that the numerical value indicating the hardness of the meat is greater than the reference range A, it may change the order in which the vegetables and meat are stir-fried.

[0156] Furthermore, if the numerical value indicating the hardness of the meat is smaller than the reference range A, and the heating process involves stir-frying the meat in a pan, the control unit 12 modifies the heating process so that vegetables are added to the pan to prevent the meat from overcooking. In other words, the control unit 12 outputs a message from the output device 20, either in text or sound, instructing the user to add vegetables to the pan. In the example described above, the control unit 12 derived the hardness of the meat and modified the heating process accordingly, but it may also derive the thickness of the meat and modify the heating process accordingly.

[0157] Furthermore, in the example described above, the heating step is a step of stir-frying the ingredients, but it may also be a step of boiling the ingredients. In this case, the control unit 12 refers to the modified / additional data shown in Figure 13B and derives the hardness of the cut ingredients in the ingredient cutting step, which is cooking step 1. Then, if the control unit 12 determines that the numerical value indicating the hardness (e.g., hardness index) falls outside the reference range A, it changes the temperature pattern used in the boiling step of the ingredients, which is the heating step that follows the cutting step. If the timing for removing scum in the heating step is predetermined, the control unit 12 may change not only the temperature pattern but also the timing. Also, if the boiling time is changed from a predetermined time due to the change in the temperature pattern, the control unit 12 may change the amount of water used in the boiling step of the heating step. In other words, the predetermined amount of water in the heating step is changed. Furthermore, if the control unit 12 determines that the ingredients are meat and the numerical value indicating the hardness of the meat is greater than the reference range A, it may change a portion of the water used in the boiling step of the ingredients, which is the heating step that follows the cutting step, to red wine.

[0158] As described above, the control unit 12 in this embodiment changes the heating method of the first food ingredient after cutting, which is used in the second cooking step, according to the comparison result between the first thickness and the second thickness (for example, the reference range described above) derived in the first cooking step, or according to the comparison result between the first hardness and the second hardness (for example, the reference range described above) derived in the first cooking step. This makes it possible to bring the hardness of the first food ingredient after cutting closer to the desired hardness, even if the hardness of the first food ingredient after cutting is not the desired hardness.

[0159] The suggestion of an alternative dish is a process that adds a suggestion for an alternative dish different from the dish produced by the cutting and cooking processes, to the cooking process that follows the cutting process. This suggestion of an alternative dish is made by displaying an image or outputting sound by the output device 20. Such a suggestion of an alternative dish is made when the value indicating the hardness or thickness of the ingredients cut in the cutting process is smaller than a reference range. The information for the alternative dish may be, for example, information indicating a soup-based dish, and may be stored in memory 14 beforehand.

[0160] For example, the control unit 12 refers to the modified / added data shown in Figure 13B and, for example, in the radish cutting step, which is cooking step 2 of the dish "curry," derives the thickness of the cut radish. If the control unit 12 determines that the thickness is smaller than the standard range, it searches the memory 14 for another dish that uses the cut radish, for example, the dish "soup." In cooking step 3, which follows cooking step 2, the control unit 12 uses the output device 20 to suggest the retrieved other dish "soup." As a result, the texture of the radish, which is cut too finely, is lost in the dish "curry," but the radish can be effectively used in the other dish "soup."

[0161] Figure 14 shows an example of changing the temperature pattern. The horizontal axis of the graph in Figure 14 represents time [s], and the vertical axis represents temperature [°C]. The temperature represents the set temperature or heat level of the stove or heater used to heat the food.

[0162] If the control unit 12 needs to change the temperature pattern used in a subsequent heating process because, for example, the hardness of the cut food exceeds a standard range, it will change temperature pattern pt1 to temperature pattern pt2 or pt3, as shown in Figure 14. Specifically, the control unit 12 changes temperature pattern pt1 to temperature pattern pt2 by raising the maximum temperature h1 of temperature pattern pt1 to the maximum temperature h2. Alternatively, the control unit 12 changes temperature pattern pt1 to temperature pattern pt3 by extending the heating time t01 of temperature pattern pt1 to heating time t02.

[0163] The temperature pattern pt1 before such a change is shown in the cooking data in Figure 13A, and the temperature pattern pt2 or pt3 after the change may be shown in the modified / added data in Figure 13B. The control unit 12 changes the temperature pattern pt1 by referring to the modified / added data.

[0164] Furthermore, if the modified temperature pattern pt2 or pt3 is not shown in the modified data, the control unit 12 may generate a modified temperature pattern. For example, the control unit 12 generates a temperature pattern pt2 having a maximum temperature h2 by multiplying the maximum temperature h1 of the temperature pattern pt1 shown in the cooking data by the hardness index described above. Alternatively, the control unit 12 generates a temperature pattern pt3 having a heating time t02 by multiplying the heating time t01 of the temperature pattern pt1 shown in the cooking data by the hardness index described above. In the above example, a hardness index was used to generate the modified temperature pattern, but instead of the hardness index, the hardness levels shown in Figure 6 may be used. In this case, a coefficient is pre-assigned to each hardness level, and the control unit 12 may generate the modified temperature pattern by multiplying the maximum temperature h1 or heating time t01 of the temperature pattern pt1 by that coefficient. In the above example, the temperature pattern is changed according to the hardness of the food after cutting, but similarly, the temperature pattern may be changed according to the thickness of the food after cutting. Thus, the harder or thicker the food after cutting, the higher the temperature or longer the cooking time required. Conversely, the softer or thinner the food after cutting, the lower the temperature or shorter the cooking time required. This allows for appropriate control of the food's texture.

[0165] Figure 15 conceptually illustrates the combination of cooking data and modification / addition data for the dish "curry".

[0166] For example, the process of making the dish "curry" includes cooking steps 1 to N, as shown in Figure 15. Cooking step 1 is a cutting step of cutting carrots, and depending on parameters such as hardness derived in that cutting step, further processing of the carrots, modification of the heating step, or suggestion of a different dish are performed in cooking steps after cooking step 1. Further processing of carrots is the addition of the above-mentioned cutting step or preparation step to the carrots cut in that cutting step. Similarly, cooking step 2 is a cutting step of cutting potatoes, and depending on parameters such as hardness derived in that cutting step, further processing of potatoes, modification of the heating step, or suggestion of a different dish are performed in cooking steps after cooking step 2. Further processing of potatoes is the addition of the above-mentioned cutting step or preparation step to the potatoes cut in that cutting step.

[0167] [Summary of Embodiment 1] As described above, the cooking support system 100 in this embodiment changes the content of subsequent cooking processes according to the results of the cooking work in the cooking process. In other words, the control unit 12 in this embodiment performs the processing shown in Figure 16.

[0168] Figure 16 is a flowchart showing the processing operations performed by the control unit 12 in this embodiment to change the contents of the cooking process.

[0169] (Step Sa1) First, the control unit 12 causes the output device 20 to output information about the first cooking process, which involves cutting the first ingredient or applying pressure to the first ingredient. This information may be, for example, an image or sound to prompt the user to cut the first ingredient.

[0170] (Step Sa2) Next, in the first cooking process, when the first food ingredient is cut on the cooking plate 11, or when pressure is applied to the first food ingredient on the cooking plate 11, the number of times the first food ingredient is cut, and the state of the first food ingredient after cutting are acquired by the control unit 12.

[0171] (Step Sa3) Next, the control unit 12 uses information based on the pressure, the number of cuts, and at least one of the state of the first food item after cutting to modify the content of the second cooking process, which is performed after the first cooking process.

[0172] (Step Sa4) The control unit 12 then outputs information about the modified second cooking process from the output device 20.

[0173] As a result, for example, the user of the output device 20 performs cooking according to the information of the first cooking process output from the output device 20. Then, as a result of the cooking process, information based on at least one of the above-mentioned pressure, number of cuts, and state of the first ingredient is obtained. Even if the result of the cooking process differs from the result expected in the first cooking process, the content of the second cooking process is modified using the result of the cooking process. Therefore, even if the result of the cooking process in the first cooking process deviates from expectations, the impact on the finished dish can be mitigated in the second cooking process. As a result, cooking support can be provided appropriately.

[0174] Furthermore, in step Sa3, the control unit 12 estimates the first thickness of the first ingredient after cutting based on the number of cuts. Then, using the first thickness of the first ingredient as information based on the number of cuts, the control unit 12 modifies the content of the second cooking process. For example, the control unit 12 obtains the second thickness associated with the first cooking process and modifies the content of the second cooking process using the comparison result between the first thickness and the second thickness.

[0175] As a result, a first thickness is obtained as a result of the cooking process in the first cooking step, and the content of the second cooking step is modified using this first thickness. Therefore, even if the first thickness deviates from the second thickness assumed in the first cooking step, the impact on the finished dish can be mitigated in the second cooking step.

[0176] Furthermore, in step Sa3, the control unit 12 estimates the first hardness of the first food ingredient after cutting, or the first hardness of the first food ingredient after applying pressure, based on the pressure, and uses the first hardness of the first food ingredient as pressure-based information to change the content of the second cooking process. For example, the control unit 12 obtains the second hardness associated with the first cooking process, and uses the comparison result between the first hardness and the second hardness to change the content of the second cooking process.

[0177] As a result, a first hardness is obtained as a result of the cooking process in the first cooking step, and the content of the second cooking step is modified using this first hardness. Therefore, even if the first hardness deviates from the second hardness assumed in the first cooking step, the impact on the finished dish can be mitigated in the second cooking step.

[0178] Furthermore, in step Sa3, the control unit 12 modifies at least one of the methods used to cut the second ingredient in the second cooking process and the method used to heat the first ingredient after cutting, according to the comparison results, as part of the content of the second cooking process.

[0179] This means that, for example, if the first thickness is greater than the second thickness, and the first thickness becomes greater than the thickness of the second ingredient that is cut in the second cooking process, the way the second ingredient is cut is changed. Therefore, even if the first thickness is greater, the first ingredient and the second ingredient after cutting can be made to the same thickness. Also, for example, if the first hardness of the first ingredient after cutting is harder than the second hardness, the heating method of the first ingredient is changed. Therefore, by changing the heating method, the hardness of the first ingredient after cutting can be brought closer to the second hardness.

[0180] Furthermore, in step Sa3, if the first hardness is harder than the second hardness, the control unit 12 modifies the content of the second cooking step by adding processing of the first food ingredient after cutting to the second cooking step.

[0181] As a result, if the first hardness of the first ingredient after cutting is harder than the second hardness, additional processing is performed on the first ingredient. For example, this additional processing could involve further cutting the first ingredient after cutting, or heating the first ingredient after cutting in a microwave oven. Therefore, by adding this processing, the hardness of the first ingredient after cutting can be brought closer to the second hardness.

[0182] In this embodiment, the content of the second cooking process is changed using the comparison result between the first thickness and the second thickness, or the comparison result between the first hardness and the second hardness. That is, as shown in Figure 13B, the control unit 12 compares the hardness derived in cooking process 1 with the reference range A, and changes the content of the subsequent cooking process based on the comparison result. However, the control unit 12 does not have to use such comparison results. For example, the control unit 12 may determine whether a change in the subsequent cooking process is set for each numerical value of hardness or thickness derived in the cooking process, and if such a change is set, change the content of the subsequent cooking process. Alternatively, the control unit 12 may determine whether a change in the subsequent cooking process is set for each level of hardness or thickness derived in the cooking process, and if such a change is set, change the content of the subsequent cooking process. The change in the subsequent cooking process for that numerical value or level may be set, for example, in the change addition data shown in Figure 13B.

[0183] Furthermore, the addition of a preparation step in this embodiment is a process that adds a step to the cooking process, which is performed after the cutting process, such as a step to soften the ingredients that were cut in the cutting process. However, this addition of a preparation step may also be a process that adds a step to the cooking process, which is performed after the aforementioned preparation step, such as a step to add the cooking ingredients. For example, if too much salt is added to the water in the bowl in the aforementioned preparation step, the addition of a preparation step may be to add more water to the bowl in the subsequent cooking process.

[0184] In this embodiment, the control unit 12 derives the weight, hardness, and thickness of the food as a result of the cooking process, but it may also derive the volume. For example, if the cooking support system 100 is equipped with a second sensor 30, the control unit 12 may derive the volume of the food based on the area of ​​the food in the XY plane and the height in the Z-axis direction of the food as seen in the image obtained by the second sensor 30. The height in the Z-axis direction may be predetermined for each food in the cooking data. The control unit 12 may also derive the weight of the food by multiplying its volume by its density. The density may also be predetermined for each food in the cooking data.

[0185] (Embodiment 2) In this embodiment, the control unit 12 of the cooking support system 100 performs a zero reset at the timing when the image displayed on the output device 20 is switched. The zero reset is a process that resets the load derived based on the pressure signal output from the first sensor 13 to zero. Note that the numerical values ​​for load, time, etc. in this embodiment are all examples, and other numerical values ​​may be used.

[0186] Figure 17 shows an example of screen transitions and zero reset timing for the output device 20. Images d1 to d11 in Figure 17 are images associated with cooking processes 1 to 11 shown in the cooking data.

[0187] First, the control unit 12 displays an image d1 of the preparation steps for making the dish on the output device 20, according to the cooking data described above. The preparation image d1 is an image that prompts the user to place ingredient 1 on the cooking plate 11, perform the preliminary steps on ingredient 1, and place ingredient 2 on the cooking plate 11 and prepare seasonings A to C. The preliminary steps include, for example, at least one of the steps of washing ingredient 1, peeling ingredient 1, and removing the hairs from ingredient 1. The work in this embodiment is the same cooking work as in Embodiment 1.

[0188] Next, the control unit 12 switches the image d1 displayed on the output device 20 to image d2. Image d2 is an image that prompts the user to signal that the preparation is complete. The user gives this signal, for example, by striking the cooking board 11 twice in a row with a knife. The first sensor 13 outputs a pressure signal obtained by striking the cooking board 11 twice in a row with the knife to the control unit 12. Upon receiving this pressure signal, the control unit 12 recognizes that the preparation is complete. As a result, the control unit 12 switches the image d2 displayed on the output device 20 to image d3 and performs a zero reset. Image d3 is an image that prompts the user to cut the food ingredient 1 on the cooking board 11. With this zero reset, the control unit 12 can appropriately detect the cutting of food ingredient 1, the cutting of the next food ingredient 2, and the cleanup of food ingredient 1 and food ingredient 2 in the subsequent cooking process, based on the load derived from the pressure signal.

[0189] Next, the control unit 12 switches the image d3 displayed on the output device 20 to image d4, and then switches image d4 to image d5. Image d4 is an image that prompts the user to cut the ingredients 2 on the cooking board 11, and image d5 is an image that prompts the user to clear away the ingredients 1 and 2 from the cooking board 11.

[0190] Next, the control unit 12 switches the image d5 displayed on the output device 20 to image d6 and performs a zero reset. Image d6 is an image that prompts the user to place the cup on the cooking plate 11. This zero reset allows the control unit 12 to appropriately detect that the cup has been placed based on the load derived from the pressure signal.

[0191] Next, the control unit 12 switches the image d6 displayed on the output device 20 to image d7 and performs a zero reset. Image d7 is an image that prompts the user to pour 100 gf of water into the cup on the cooking plate 11. This zero reset allows the control unit 12 to appropriately detect that 100 gf of water has been poured into the cup based on the load derived from the pressure signal.

[0192] Next, the control unit 12 switches the image d7 displayed on the output device 20 to image d8 and performs a zero reset. Image d8 is an image that prompts the user to add 10 gf of mirin to the cup on the cooking plate 11. This zero reset allows the control unit 12 to appropriately detect that 10 gf of mirin has been added to the cup based on the load derived from the pressure signal.

[0193] Next, the control unit 12 switches the image d8 displayed on the output device 20 to image d9 and performs a zero reset. Image d9 is an image that prompts the user to put two tablespoons of salt into the cup on the cooking plate 11. This zero reset allows the control unit 12 to appropriately detect that two tablespoons of salt have been put into the cup based on the load derived from the pressure signal.

[0194] The control unit 12 then switches the image d9 displayed on the output device 20 to image d10, and further switches image d10 to image d11, while also performing a zero reset. Image d10 is an image that prompts the user to put each cooking ingredient in the cups on the cooking plate 11 into the pot. Image d11 is an image that prompts the user to cut the food ingredient 1 on the cooking plate 11. Through this zero reset, the control unit 12 can appropriately detect the cutting of the food ingredient 1 based on the load derived from the pressure signal.

[0195] Thus, in this embodiment, the control unit 12 performs a zero reset when switching the image displayed on the output device 20 to the next image. In other words, the control unit 12 in this embodiment continuously acquires a signal from the first sensor 13 that indicates a numerical value that changes according to the load applied to the cooking plate 11. The control unit 12 then causes the output device 20 to display a first image relating to a first cooking process in which cooking work is performed using the cooking plate 11. While the first image is displayed, the control unit 12 converts the numerical value indicated by the acquired signal into a load. Furthermore, the control unit 12 switches the first image displayed on the output device 20 to a second image relating to a second cooking process in which a different cooking operation is performed using the cooking plate 11. Here, the control unit 12 performs a zero reset when the first image is switched to the second image, setting the numerical value indicated by the acquired signal to a load of 0, and while the second image is displayed, converts the numerical value indicated by the acquired signal into a load based on the numerical value set to a load of 0.

[0196] The timing for this zero reset may be indicated in the cooking data described above. For example, the cooking data may indicate that cooking step 2 is performed after cooking step 1, and that a zero reset is performed at the beginning of cooking step 2. The control unit 12 performs the zero reset according to this cooking data. This improves the accuracy of the load derived in the second cooking step and allows for the appropriate identification of the results of the cooking work in the second cooking step. Therefore, cooking support can be provided appropriately.

[0197] Figure 18 shows an example of the screen transitions and processing content transitions of the output device 20 when making the dish "Karaage" (Japanese fried chicken). Images d101, d111-d115, d103, and d104 in Figure 18 are images associated with cooking steps 1-8 of the cooking data for the dish "Karaage".

[0198] First, the control unit 12 displays image d101 on the output device 20 to prompt the user to cut the meat used for the fried chicken dish on the cooking board 11, according to the cooking data for the fried chicken dish. Then, when the control unit 12 determines that this task is complete, it switches the image d101 displayed on the output device 20 to image d111. Image d111 is an image that prompts the user to clear the meat off the cooking board 11.

[0199] Next, the control unit 12 switches the image d111 displayed on the output device 20 to image d112 and performs a zero reset. Image d112 is an image that prompts the user to place the ball on the cooking plate 11. Specifically, the control unit 12 performs a zero reset and switches the image when the load derived based on the pressure signal becomes, for example, less than 5gf, that is, when the meat has been removed. This zero reset allows the control unit 12 to appropriately detect that the ball has been placed on the cooking plate 11 in the next cooking step.

[0200] Next, the control unit 12 switches the image d112 displayed on the output device 20 to image d113 and performs a zero reset. Image d113 is an image that prompts the user to add 100 gf of water to the bowl on the cooking plate 11. Specifically, the control unit 12 performs a zero reset and switches the image when the load derived based on the pressure signal does not change for 0.5 seconds or more, for example, when it exceeds 10 gf, i.e., when the bowl has been placed. This zero reset allows the control unit 12 to appropriately detect that 100 gf of water has been added to the bowl in the next cooking step.

[0201] Next, the control unit 12 switches the image d113 displayed on the output device 20 to image d114 and performs a zero reset. Image d114 is an image that prompts the user to add 10 gf of soy sauce to the bowl on the cooking plate 11. Specifically, the control unit 12 performs a zero reset and switches the image when the load derived based on the pressure signal, i.e., the weight of the water, becomes, for example, 100 gf or more. Through such a zero reset, the control unit 12 can appropriately detect that 10 gf of soy sauce has been added to the bowl in the next cooking step.

[0202] Next, the control unit 12 switches the image d114 displayed on the output device 20 to image d115 and performs a zero reset. Image d115 is an image that prompts the user to add two teaspoons of salt to the bowl on the cooking plate 11. Specifically, the control unit 12 performs a zero reset and switches the image when the load derived based on the pressure signal, i.e., the weight of the soy sauce, becomes, for example, 10 gf or more. This zero reset allows the control unit 12 to appropriately detect that two teaspoons of salt have been added to the bowl in the next cooking step. This action then generates the sauce in the bowl.

[0203] Then, the control unit 12 switches the image d115 displayed on the output device 20 to image d103, and then switches image d103 to image d104. Image d103 is an image that prompts the user to soak the cut meat in the sauce in the bowl for 3 hours. Image d104 is an image that prompts the user to coat the meat that has been soaked in the sauce and then fry the meat.

[0204] As shown in the example in Figure 18, a zero reset is performed at the timing of the image switch, allowing the user to perform each cooking step prompted by the images before and after the switch with high accuracy, while also enabling appropriate zero resets in between those steps.

[0205] In the example shown in Figure 18, a zero reset is performed when the image is switched, but the zero reset could also be performed while the image is displayed, rather than at the time of the switch.

[0206] Figure 19 shows another example of the screen transitions and processing content of the output device 20 when making the dish "karaage" (Japanese fried chicken).

[0207] In the example shown in Figure 19, the control unit 12 displays image d110, which contains the contents of images d111 to d115 shown in Figure 18, on the output device 20 instead of images d111 to d115. When image d110 is displayed, the control unit 12 performs multiple zero resets. Specifically, the control unit 12 performs the first zero reset when the load derived based on the pressure signal falls below 5gf. Next, the control unit 12 performs the second zero reset when the load reaches a value equivalent to the weight of the ball and does not change for 0.5s or more. For example, the control unit 12 performs the second zero reset when the load exceeds 10gf and does not change for 0.5s or more. Next, the control unit 12 performs the third zero reset when the load increases by 100gf and does not change for 0.5s or more. Finally, the control unit 12 performs the fourth zero reset when the load increases by 10gf and does not change for 0.5s or more.

[0208] For example, when a user sees the image d110 displayed on the output device 20, they perform each task shown in the image d110. That is, the user clears away the meat cut on the cooking plate 11, places a bowl on the cooking plate 11, adds 100 gf of water to the bowl, then adds 10 gf of soy sauce, and then adds 2 teaspoons of salt. The control unit 12, assuming that the user has performed these tasks, determines that the meat clearing is complete when the load falls below 5 gf and performs the first zero reset. Furthermore, when the load reaches a value equivalent to the weight of the bowl and does not change for 0.5 seconds or more, the control unit 12 determines that the bowl has been placed and performs the second zero reset. Furthermore, when the load increases by 100 gf and does not change for 0.5 seconds or more, the control unit 12 determines that the addition of 100 gf of water is complete and performs the third zero reset. Furthermore, if the load increases by 10 gf and does not change for 0.5 seconds or more, the control unit 12 determines that the addition of 10 gf of soy sauce is complete and performs a fourth zero reset. These zero resets enable the proper detection of the ball's position, the addition of 100 gf of water, the addition of 10 gf of soy sauce, and the addition of 2 teaspoons of salt.

[0209] In the example shown in Figure 18, a zero reset is performed when switching images, and in the example shown in Figure 19, a zero reset is performed when an image is displayed. However, a zero reset may also be performed when switching images or when an image is displayed.

[0210] Figure 20 shows another example of screen transitions and processing content transitions of the output device 20 when making the dish "Karaage" (Japanese fried chicken).

[0211] In the example shown in Figure 20, the control unit 12 displays image d120, which contains the contents of images d113 to d115 shown in Figure 18, on the output device 20 instead of images d113 to d115. When image d120 is displayed, the control unit 12 performs multiple zero resets. Specifically, the control unit 12 performs the first zero reset when the load derived based on the pressure signal increases by 100 gf and does not change for 0.5 seconds or more. Then, the control unit 12 performs the second zero reset when the load increases by 10 gf and does not change for 0.5 seconds or more.

[0212] Even in an example like the one shown in Figure 20, zero reset allows for proper detection of the ball's position, the addition of 100 gf of water, the addition of 10 gf of soy sauce, and the addition of 2 teaspoons of salt.

[0213] In this embodiment, the control unit 12 displays, for example, image d120 on the output device 20 as a third image relating to a third cooking process in which cooking is performed using the cooking plate 11. While the third image is displayed, the control unit 12 performs a zero reset, setting the numerical value indicated by the acquired pressure signal to a load of 0 when the change in the numerical value indicated by the acquired pressure signal satisfies a predetermined condition. After the condition is met, the control unit 12 converts the numerical value indicated by the acquired pressure signal into a load, based on the numerical value set to a load of 0.

[0214] For example, in the third cooking step, the cooking operations of weighing 100 gf of water on the cooking plate 11 and weighing 10 gf of soy sauce on the cooking plate 11 are performed, and the third image, image d120, is an image that prompts the user to perform these cooking operations. When such image d120 is output from the output device 20, the user performs the cooking operation of weighing 100 gf of water according to the image d120, and then performs the cooking operation of weighing 10 g of soy sauce. Here, if a predetermined condition is the completion condition for weighing water, the completion of weighing water can be detected, and a zero reset can be performed thereafter. In the example shown in Figure 20, the completion condition is that the load derived from the pressure signal increases by 100 gf and remains unchanged for 0.5 s. Therefore, when measuring 10 gf of soy sauce on the cooking plate 11, even if water that has been measured earlier is already on the cooking plate 11, the zero reset is performed after the water is measured, so the weight of 10 gf of soy sauce can be measured appropriately.

[0215] In the screen transitions when preparing the aforementioned dish "karaage" (Japanese fried chicken), multiple images prompting the user to cut the ingredients are not displayed sequentially, but these multiple images may be displayed sequentially. Even in this case, the control unit 12 may perform a zero reset.

[0216] Figure 21 shows an example of screen transitions and processing content transitions of the output device 20 when preparing a dish by performing the cutting operation of ingredients multiple times. Images d211-d215, d221, d222, and d201 shown in Figure 21 are images associated with cooking processes 1-8 of the cooking data for the dish described above.

[0217] First, the control unit 12 displays image d211 on the output device 20 to prompt the user to place the radish to be used in the dish onto the cooking plate 11, according to the cooking data described above. Then, the control unit 12 switches image d211 displayed on the output device 20 to image d212 and performs a zero reset. Image d212 is an image that prompts the user to cut the radish placed on the cooking plate 11 in half. Specifically, the control unit 12 performs a zero reset and switches the image when the load derived based on the pressure signal exceeds, for example, 200 gf and does not change for 0.5 s or more, that is, when the placement of the radish is complete. Through such a zero reset, the control unit 12 can appropriately detect that the radish has been cut in half in the next cooking step.

[0218] Next, when the control unit 12 detects that the radish has been cut once based on the change in load, it switches the image d212 displayed on the output device 20 to image d213. Image d213 is an image that prompts the user to cut each half of the radish, which has been cut in half on the cooking board 11, in half again.

[0219] Next, when the control unit 12 detects that the radish has been cut twice based on the change in load, it switches the image d213 displayed on the output device 20 to image d214. Image d214 is an image that prompts the user to further cut the radish that has been cut on the cooking board 11 at 2 cm intervals. In other words, the task is to cut the radish multiple times into 2 cm thick slices.

[0220] Next, when the control unit 12 detects that the radish has been cut M times based on the change in load, it switches the image d214 displayed on the output device 20 to image d215. M times is the quotient obtained by dividing the standard length of the radish stored in memory 14 by 2 cm. The control unit 12 may calculate M times in this way. Image d215 is an image that prompts the user to clean up the radish that has been cut on the cooking board 11.

[0221] Next, the control unit 12 switches the image d215 displayed on the output device 20 to image d221 and performs a zero reset. Image d221 is an image that prompts the user to place the yam on the cooking plate 11. Specifically, the control unit 12 performs a zero reset and switches the image when the load derived based on the pressure signal becomes, for example, less than -200gf and does not change for 0.5s or more, that is, when the radish has been removed. This zero reset allows the control unit 12 to appropriately detect that the yam has been placed on the cooking plate 11 in the next cooking step.

[0222] Next, the control unit 12 switches the image d221 displayed on the output device 20 to image d222 and performs a zero reset. Image d222 is an image that prompts the user to slice the yam placed on the cooking plate 11 into 5mm slices. This process involves cutting the yam into multiple 5mm thick slices. Specifically, the control unit 12 performs a zero reset and switches the image when the load derived based on the pressure signal exceeds, for example, 100gf and does not change for 0.5s or more, that is, when the placement of the yam is complete. This zero reset allows the control unit 12 to appropriately detect that the yam has been sliced ​​in the next cooking step.

[0223] Next, when the control unit 12 detects L times (where L is an integer greater than or equal to 1) that the yam has been cut based on the change in load, it switches the image d222 displayed on the output device 20 to image d201. L times is the quotient obtained by dividing the standard length of the yam stored in the memory 14 by 5 mm. The control unit 12 may calculate L times in this way. Image d201 is an image that prompts the user to clean up the sliced ​​yam on the cooking board 11.

[0224] As shown in the example in Figure 21, a zero reset is performed at the timing of image switching. This allows the user to perform each cooking step prompted by the images before and after the switch with high accuracy, while also enabling appropriate zero resets in between those steps.

[0225] In the example shown in Figure 21, a zero reset is performed when the image is switched, but the zero reset could also be performed while the image is displayed, rather than at the time of the switch.

[0226] Figure 22 shows another example of screen transitions and processing content transitions of the output device 20 when preparing a dish by performing the cutting operation of ingredients multiple times.

[0227] In the example shown in Figure 22, the control unit 12 displays image d210, which contains the contents of images d211 to d215 shown in Figure 21, on the output device 20 instead of images d211 to d215. When image d210 is displayed, the control unit 12 performs multiple zero resets. Specifically, the control unit 12 performs the first zero reset when the load derived based on the pressure signal exceeds 200 gf and does not change for 0.5 seconds or more. Next, the control unit 12 performs the second zero reset when the load derived based on the pressure signal falls below, for example, -200 gf and does not change for 0.5 seconds or more, and switches image d210 displayed on the output device 20 to image d220.

[0228] For example, when a user sees the image d210 displayed on the output device 20, they perform each task shown in the image d210. That is, the user places a radish on the cooking board 11, cuts it in half, cuts each half in half again, cuts the radish at 2cm intervals, and then puts away each of the cut pieces. The control unit 12, assuming that the user has performed these tasks, determines that the placement of the radish is complete and performs the first zero reset when the load exceeds 200gf and does not change for 0.5s or more. Furthermore, the control unit 12 determines that the disposal of the cut radish is complete and performs a second zero reset when the load falls below -200gf and does not change for 0.5s or more. These zero resets enable the proper detection of the cutting of the radish and the placement of the yam, which will be performed in the next cooking step.

[0229] Image d220 contains the contents of images d221 to d222 shown in Figure 21, and is displayed on the output device 20 in place of images d221 to d222. When image d210 is displayed, the control unit 12 performs a zero reset when the load derived based on the pressure signal does not change for 0.5 seconds or more, for example, if it exceeds 100 gf. In other words, the control unit 12 determines that the placement of the yam is complete and performs a zero reset when the load does not change for 0.5 seconds or more, exceeding 100 gf. Subsequently, when the control unit 12 detects L instances of yam cutting based on the load change, it switches the image d220 displayed on the output device 20 to image d201. The above-described zero reset allows for proper detection of yam cutting.

[0230] In the example shown in Figure 21, a zero reset is performed when switching images, and in the example shown in Figure 22, a zero reset is performed when an image is displayed. However, a zero reset may also be performed when switching images or when an image is displayed.

[0231] Figure 23 shows another example of screen transitions and processing content transitions of the output device 20 when preparing a dish by performing the cutting operation of ingredients multiple times.

[0232] In the example shown in Figure 23, the control unit 12 displays image d210a, which contains the contents of images d211 to d213 shown in Figure 21, on the output device 20 instead of images d211 to d213. When image d210a is displayed, the control unit 12 performs a zero reset when the load derived based on the pressure signal exceeds 200 gf and does not change for 0.5 seconds or more. This allows for proper detection of the subsequent cutting of the radish. The control unit 12 detects the cutting of the radish once based on the change in load, and when it detects the cutting a second time, it switches the image d210a displayed on the output device 20 to image d214.

[0233] Figures 24A and 24B are flowcharts showing the processing operation of the control unit 12 in this embodiment. The flowcharts shown in Figures 24A and 24B show the processing operation until images d1 to d7 in Figure 17 are displayed.

[0234] (Step S11) First, the control unit 12 displays an image d1 indicating the preparations and an image d2 indicating that the preparations are complete on the output device 20.

[0235] (Step S12) Next, the control unit 12 receives a pressure signal from the first sensor 13 and performs sensing processing based on that pressure signal.

[0236] (Step S13) Next, the control unit 12 determines whether or not a signal has been received from the user based on the sensing process in step S13. For example, if the pattern of load change derived from the pressure signal matches a predetermined pattern, the control unit 12 determines that a signal has been received from the user. If the control unit 12 determines that there is no signal from the user (No. in step S13), it repeats the process from step S12.

[0237] (Step S14) On the other hand, if the control unit 12 determines in step S13 that a signal has been received from the user (Yes in step S13), it performs a zero reset.

[0238] (Step S16) The control unit 12 then displays an image d3 on the output device 20 to prompt the user to cut the food ingredient 1. At this time, the control unit 12 may also display a progress bar or the like to show the progress of the work, as shown in Figure 10(b).

[0239] (Step S17) Next, the control unit 12 detects the cutting of the food ingredient 1 based on the change in load derived from the pressure signal.

[0240] (Step S18) Next, the control unit 12 determines whether the number of detected cuts has reached a predetermined number for the cutting process of ingredient 1. If the control unit 12 determines that the number of cuts has not reached the predetermined number (No. in step S18), it continues the process from step S16.

[0241] (Step S19) On the other hand, if the control unit 12 determines in step S18 that the number of disconnections has reached a predetermined number (Yes in step S18), it performs a zero reset.

[0242] (Step S20) The control unit 12 then displays an image d4 on the output device 20 to prompt the user to cut the food ingredient 2. At this time, the control unit 12 may also display a progress bar or the like to show the progress of the work, as shown in Figure 10(b).

[0243] (Step S21) Next, the control unit 12 detects the cutting of the food ingredient 2 based on the change in load derived from the pressure signal.

[0244] (Step S22) Next, the control unit 12 determines whether the number of detected cuts has reached a predetermined number for the cutting process of the food ingredient 2. If the control unit 12 determines that the number of cuts has not reached the predetermined number (No. in step S22), it continues the process from step S20.

[0245] (Step S23) On the other hand, if the control unit 12 determines in step S22 that the number of disconnections has reached a predetermined number (Yes in step S22), it performs a zero reset.

[0246] (Step S24) Then, as shown in FIG. 24B, the control unit 12 causes the output device 20 to display an image d5 for prompting the user to tidy up the foodstuffs 1 and 2 on the cooking plate 11.

[0247] (Step S26) Next, the control unit 12 derives the load received by the cooking plate 11 by performing the above-described sensing process.

[0248] (Step S27) Next, the control unit 12 determines whether or not the load derived in step S26 is less than -5 gf. Here, if the control unit 12 determines that the load is not less than -5 gf (No in step S26), the process from step S26 is repeatedly executed.

[0249] (Step S28) On the other hand, if the control unit 12 determines in step S; that the load is less than -5 gf (Yes in step S27), it performs zero reset.

[0250] (Step S29) Then, the control unit 12 causes the output device 20 to display an image d6 for prompting the user to place a cup on the cooking plate 11.

[0251] (Step S30) Next, the control unit 12 derives the load received by the cooking plate 11 by performing the above-described sensing process. [[ID=;1]]

[0252] (Step S31) Next, the control unit 12 determines whether or not the load derived in step S30 exceeds 10 gf. Here, if the control unit 12 determines that the load does not exceed 10 gf (No in step S31), the process from step S30 is repeatedly executed.

[0253] (Step S32) On the other hand, if the control unit 12 determines in step S31 that the load exceeds 10 gf (Yes in step S31), it performs zero reset.

[0254] (Step S33) The control unit 12 then displays an image d7 on the output device 20 to prompt the user to pour 100 gf of water into the cup on the cooking plate 11. At this time, the control unit 12 may also display a progress ring or the like to indicate the progress of the task, as shown in Figure 10(c).

[0255] (Step S34) Next, the control unit 12 derives the weight of the water in the cup by performing the sensing process described above.

[0256] (Step S35) Next, the control unit 12 determines whether the weight of the water derived in step S34 has reached a predetermined weight for the preparation step of filling the cup with water. If the control unit 12 determines that the weight of the water has not reached the predetermined weight (No in step S35), it repeats the process from step S33. On the other hand, if the control unit 12 determines in step S35 that the weight of the water has reached the predetermined weight (Yes in step S35), it terminates the process.

[0257] [Summary of Embodiment 2] As described above, the cooking support system 100 in this embodiment performs a zero reset at the timing of image switching. In other words, the control unit 12 in this embodiment performs the processing shown in Figure 25.

[0258] Figure 25 is a flowchart showing the process operation in which the control unit 12 performs a zero reset in this embodiment.

[0259] (Step Sb1) First, the control unit 12 continuously acquires a pressure signal from the first sensor 13, which is a numerical value that changes according to the load applied to the cooking plate 11.

[0260] (Step Sb2) Next, the control unit 12 causes the output device 20 to display a first image relating to the first cooking process, which involves cooking using the cooking board 11.

[0261] (Step Sb3) Next, the control unit 12 converts the numerical value indicated by the acquired pressure signal into a load while the first image is displayed.

[0262] (Step Sb4) Next, the control unit 12 switches the first image displayed on the output device 20 to a second image relating to a second cooking process, which involves a different cooking operation from the first cooking process using the cooking plate 11. For example, the control unit 12 switches the first image to the second image based on a pressure signal obtained using the cooking plate 11.

[0263] (Step Sb5) The control unit 12 performs a zero reset, setting the numerical value indicated by the pressure signal acquired when the first image is switched to the second image to a load of 0.

[0264] (Step Sb6) Then, while the second image is displayed, the control unit 12 converts the numerical value indicated by the acquired pressure signal into a load, using the numerical value set to a load of 0 as a reference.

[0265] Thus, for example, when the user of the output device 20 performs the cooking operation of the first cooking step according to the first image output from the output device 20, the load applied to the cooking plate 11 is derived according to the cooking operation. Therefore, the result of the cooking operation in the first cooking step can be specified based on the load. Further, after the first image is switched to the second image, when the user performs the cooking operation of the second cooking step according to the second image, the load applied to the cooking plate 11 is derived according to the cooking operation. Therefore, the result of the cooking operation can also be specified based on the load in the second cooking step. Furthermore, since zero reset is performed at the timing of switching from the first image to the second image, the influence of the load derived in the second cooking step on the cooking operation in the first cooking step can be suppressed. As a result, the accuracy of the load derived in the second cooking step can be improved, and the result of the cooking operation in the second cooking step can be appropriately specified. Also, since zero reset is performed at the timing of image switching, while causing the user to perform the cooking operations of each cooking step promoted by each image before and after switching with high accuracy, zero reset can be appropriately performed between those cooking operations. Therefore, cooking support can be appropriately provided.

[0266] For example, in the first cooking step, a cooking operation of placing food on the cooking plate 11 is performed, and in the second cooking step, a cooking operation of cutting the food on the cooking plate 11 is performed.

[0267] Thereby, when cutting the food on the cooking plate 11 in the second cooking step, since zero reset is performed in advance, for example, cutting of the food can be appropriately detected as a result of the cooking operation in the second cooking step based on the load applied to the cooking plate 11.

[0268] Also, in the first cooking step, a cooking operation of weighing the first cooking material on the cooking plate 11 is performed, and in the second cooking step, a cooking operation of weighing the second cooking material on the cooking plate 11 is performed.

[0269] As a result, when weighing the second cooking ingredient on the cooking plate 11 in the second cooking process, the first cooking ingredient, which was weighed in the first cooking process, is zeroed out beforehand, even if it is still on the cooking plate 11. Therefore, the weight of the second cooking ingredient can be accurately measured as a result of the cooking work in the second cooking process.

[0270] Furthermore, in the first cooking step, a cooking operation is performed in which a container for food ingredients or cooking materials is placed on the cooking board 11, and in the second cooking step, a cooking operation is performed in which food ingredients or cooking materials are placed in the container on the cooking board 11 and their weight is measured.

[0271] As a result, when weighing in the second cooking step, the zero reset is performed beforehand, even if the container was placed on the cooking plate 11 in the first cooking step. Therefore, the weight of ingredients and other items as a result of the cooking work in the second cooking step can be measured appropriately.

[0272] Furthermore, in the first cooking step, the cooking operation of cutting ingredients is performed on the cooking board 11, and in the second cooking step, the cooking operation of weighing ingredients, containers, or cooking materials is performed on the cooking board 11.

[0273] As a result, when weighing ingredients in the second cooking process, the zero reset is performed beforehand, even if the ingredients cut in the first cooking process are placed on the cooking plate 11. Therefore, the weight of ingredients and other items as a result of the cooking work in the second cooking process can be measured appropriately.

[0274] Furthermore, in the first cooking process, the food ingredients or containers placed on the cooking board 11 are cleared away, and in the second cooking process, the food ingredients are cut on the cooking board 11, or the food ingredients, containers, or cooking materials are weighed on the cooking board 11.

[0275] As a result, when ingredients are cut or weighed in the second cooking process, a zero reset is performed beforehand, even if ingredients that should have been removed in the first cooking process remain on the cooking board 11. Therefore, as a result of the cooking work in the second cooking process, the cutting of ingredients can be properly detected and the weight can be properly measured.

[0276] (Embodiment 3) In this embodiment, the control unit 12 of the cooking support system 100 switches the measurement mode at the same time that the image displayed on the output device 20 is switched. The measurement mode is a mode for measuring the load applied to the cooking plate 11. Note that the numerical values ​​for load, time, etc. in this embodiment are all examples, and other values ​​may be used.

[0277] Figure 26 shows examples of changes in the load applied to the cooking board 11 when cutting hard ingredients, cutting soft ingredients, and weighing cooking ingredients. In the graph of Figure 26, the horizontal axis represents time [s] and the vertical axis represents the load f [gf].

[0278] As shown in Figure 26, when cutting hard ingredients on the cooking board 11, and when cutting soft ingredients, a larger load is placed on the cooking board 11 compared to when weighing the ingredients on the cooking board 11.

[0279] Furthermore, when cutting hard ingredients on the cooking board 11, and when cutting soft ingredients, the amount of change per unit time of the load applied to the cooking board 11 is larger compared to when weighing the cooking ingredients on the cooking board 11.

[0280] Therefore, a wide load range is necessary to properly detect the cutting of hard and soft ingredients, while a wide load range is not necessary to properly measure the weight of cooking ingredients.

[0281] The load range is the difference between the maximum and minimum values ​​calculated based on the pressure signal from the first sensor 13.

[0282] Furthermore, while a small load resolution capable of capturing subtle changes in load is not necessary to properly detect the cutting of hard and soft ingredients, a small load resolution is necessary to accurately measure the precise weight of cooking ingredients.

[0283] Note that load resolution does not only refer to the theoretical load resolution, but also to the smallest change in load that can be identified. Here, theoretical load resolution refers to the value obtained by dividing the output range of the load (e.g., 0 to 2 kgf) by the number of bits used in AD conversion (e.g., 24 bits).

[0284] In other words, high load resolution is synonymous with high stability of the output value of a load when the same load is applied continuously. For example, by applying a moving average to the output value of the load obtained in a certain process, the stability of the output value when the same load is applied continuously can be increased. That is, applying a moving average to the output value can also increase load resolution.

[0285] Furthermore, in order to properly detect the cutting of hard and soft ingredients, it is necessary to capture changes in load over short periods of time. For example, when cutting soft ingredients after cutting hard ingredients, the shortest possible time resolution is required, but conversely, such a short time resolution is not necessary to accurately measure the weight of cooking ingredients.

[0286] The time resolution is the minimum sampling period for the pressure signal values ​​used to calculate the load, in addition to the sampling period for acquiring the pressure signal values ​​obtained from the first sensor 13. Load smoothing may be performed during this sampling period.

[0287] In other words, even if the period of the pressure signal output from the first sensor 13 is the same, the time resolution can be increased by increasing the smoothing time when outputting the measured value. While this increases the time resolution, it also increases the aforementioned load resolution.

[0288] Therefore, in this embodiment, the control unit 12 sets different load ranges, load resolutions, and time resolutions when detecting the cutting of food ingredients and when weighing the cooking ingredients. In other words, the control unit 12 switches the load measurement mode, including the load range, load resolution, and time resolution, between a cutting measurement mode and a weighing measurement mode.

[0289] Furthermore, when cutting hard ingredients on the cooking plate 11, the load applied to the cooking plate 11 and the rate of change of that load per unit time are larger compared to when cutting soft ingredients. Therefore, the control unit 12 in this embodiment may set different load ranges, load resolutions, and time resolutions when detecting the cutting of hard ingredients and when detecting the cutting of soft ingredients. In other words, the control unit 12 may switch the load measurement mode between a measurement mode for cutting hard ingredients, a measurement mode for cutting soft ingredients, and a measurement mode for weighing. Hereinafter, the measurement mode for cutting hard ingredients will be referred to as the first cutting measurement mode, and the measurement mode for cutting soft ingredients will be referred to as the second cutting measurement mode.

[0290] Furthermore, for the same ingredient, the larger the ingredient, the harder it is, and conversely, the smaller the ingredient, the softer it is. Therefore, the change in load when cutting a hard ingredient and the change in load when cutting a large ingredient exhibit similar characteristics. Similarly, the change in load when cutting a soft ingredient and the change in load when cutting a small ingredient exhibit similar characteristics. For this reason, the first cutting measurement mode may be used in cooking processes that involve cutting large ingredients, and the second cutting measurement mode may be used in cooking processes that involve cutting small ingredients.

[0291] Although not shown in the diagram, the load measurement mode may also be switched when a cooking process involving weighing heavy ingredients and a cooking process involving weighing light ingredients are performed consecutively. By doing so, even when it is anticipated that at least one of the required load resolution and time resolution differs, such as in a process of weighing 100g of water and a process of weighing 2g of seasoning, the requirements for both can be met while using the same sensor.

[0292] Figure 27 shows a comparison of the load range, load resolution, and time resolution for each measurement mode.

[0293] Regarding the load range, the first cutting measurement mode has the widest range, followed by the second cutting measurement mode. The load range of the weighing measurement mode is narrower than all other measurement modes.

[0294] Regarding load resolution, the first cutting measurement mode has the highest resolution, followed by the second cutting measurement mode. The load resolution of the weighing measurement mode is lower than that of any of the other measurement modes.

[0295] Regarding time resolution, the first cutting measurement mode has the shortest time resolution, followed by the second cutting measurement mode. The time resolution of the weighing measurement mode is longer than that of any of the other measurement modes.

[0296] Figure 28 shows the change in load during the cutting of hard food ingredients, measured in the first cutting measurement mode. In the graph of Figure 28, the horizontal axis represents time [s] and the vertical axis represents load f [gf].

[0297] For example, the load range is 0 to 5000 gf, as shown in Figure 28, and the time resolution is 1 / 50 of a second or less. This allows the control unit 12 to appropriately measure the change in load during cutting, thereby improving the accuracy of detecting the cutting. On the other hand, although not shown in the figure, the load resolution at this time is about 1 gf, and this first cutting measurement mode does not have sufficient load resolution for applications requiring fine precision, such as weighing seasonings.

[0298] Figure 29 shows the change in weight, for example, of water, measured in the weighing mode. In the graph of Figure 29, the horizontal axis represents time [s] and the vertical axis represents the load f [gf].

[0299] For example, the load range is 0 to 50 gf, as shown in Figure 29, and the load resolution is 0.5 gf or less.

[0300] This allows the control unit 12 to appropriately measure the change in the weight of the water, thereby improving the accuracy of the measured weight. For example, it can accurately measure the weight of the water between 21 and 22 seconds in Figure 29.

[0301] In this example, the gain for the pressure signal from the first sensor 13 is set higher in the weighing measurement mode than in the first cutting measurement mode and the second cutting measurement mode. This allows for finer load resolution.

[0302] The gain can also be switched by switching the signal supplied to the converter used to convert the analog signal obtained from the first sensor 13 into a digital signal.

[0303] Furthermore, to improve the load resolution, a method of coarsening the time resolution may be used. Switching the time resolution may be done by switching the signal supplied to the converter used to convert the analog signal obtained from the first sensor 13 into a digital signal, or by keeping the period of the signal obtained from the first sensor 13 the same and switching the smoothing time when outputting the measured load value.

[0304] Figure 30 is a flowchart showing the processing operations associated with switching the measurement mode of the control unit 12.

[0305] (Step S51) First, the control unit 12 selects a measurement mode corresponding to the task performed by the user based on the image displayed on the output device 20.

[0306] (Step S52) Next, the control unit 12 determines which of the following modes the selected measurement mode is: the first cutting measurement mode, the second cutting measurement mode, or the weighing measurement mode.

[0307] (Step S53) Here, if the control unit 12 determines in step S52 that the selected measurement mode is the measurement mode for the first cutting (first cutting in step S52), it sets the load range, load resolution, and time resolution for representing the change in load on the cooking board 11 to the load range, load resolution, and time resolution for the first cutting.

[0308] (Step S54) Then, the control unit 12 acquires a pressure signal from the first sensor 13.

[0309] (Step S55) The control unit 12 derives the load on the cooking plate 11 from the pressure signal and determines whether the change in that load satisfies the cutting condition. If the control unit 12 determines that the change in load does not satisfy the cutting condition (No. in step S55), it repeats the process from step S54.

[0310] (Step S56) On the other hand, if the control unit 12 determines in step S55 that the change in load satisfies the cutting conditions (Yes in step S55), it detects that the food has been cut.

[0311] (Step S57) Furthermore, if the control unit 12 determines in step S52 that the selected measurement mode is a measurement mode for the second cutting (second cutting in step S52), it sets the load range, load resolution, and time resolution for representing the change in load on the cooking plate 11 to the load range, load resolution, and time resolution for the second cutting.

[0312] (Step S58) Then, the control unit 12 acquires a pressure signal from the first sensor 13.

[0313] (Step S59) The control unit 12 derives the load on the cooking plate 11 from the pressure signal and determines whether the change in that load satisfies the cutting condition. If the control unit 12 determines that the change in load does not satisfy the cutting condition (No. in step S59), it repeats the process from step S58.

[0314] (Step S60) On the other hand, if the control unit 12 determines in step S59 that the change in load satisfies the cutting conditions (Yes in step S59), it detects that the food has been cut.

[0315] (Step S61) Furthermore, if the control unit 12 determines in step S52 that the selected measurement mode is a measurement mode for weighing (weighing mode in step S52), it sets the load range, load resolution, and time resolution for representing the change in load on the cooking plate 11 to the load range, load resolution, and time resolution for weighing.

[0316] (Step S62) Then, the control unit 12 acquires a pressure signal from the first sensor 13.

[0317] (Step S63) The control unit 12 derives the load on the cooking plate 11 from the pressure signal and determines whether the load is stable or not. For example, the control unit 12 determines that the load is stable if the amount of change in the load remains within a predetermined range (e.g., 0.5 gf) for a certain period of time. If the control unit 12 determines that the load is not stable (No. in step S63), it repeats the process from step S62.

[0318] (Step S64) On the other hand, if the control unit 12 determines in step S63 that the load is stable (Yes in step S63), it derives the weight of the food. In other words, the stable load is derived as the weight of the food.

[0319] Furthermore, the control unit 12 may make the cutting conditions used in the first cutting measurement mode different from the cutting conditions used in the second cutting measurement mode. In other words, the control unit 12 may switch the cutting conditions at the timing when the image displayed on the output device 20 is switched. For example, the cutting conditions may be switched at the timing when an image relating to a cooking process for cutting hard ingredients is switched to an image relating to a cooking process for cutting soft ingredients. Similarly, the cutting conditions may be switched at the timing when an image relating to a cooking process for cutting large ingredients is switched to an image relating to a cooking process for cutting small ingredients. For example, in the cutting conditions shown in Figure 4, the threshold values ​​th and fh of the cutting conditions used in the first cutting measurement mode are greater than the threshold values ​​th and fh of the cutting conditions used in the second cutting measurement mode.

[0320] Figure 31 shows an example of screen transitions and processing content transitions for the output device 20. In this example shown in Figure 31, the switching of the measurement mode is added to the screen transitions and processing content transitions shown in Figure 21.

[0321] The control unit 12 switches the measurement mode at the timing when it switches the image d213 displayed on the output device 20 to image d214. For example, the control unit 12 switches from the first cutting measurement mode to the second cutting measurement mode. This allows for proper detection of subsequent 2cm interval cuts of the radish.

[0322] Furthermore, the control unit 12 switches the measurement mode at the timing when it switches the image d214 displayed on the output device 20 to image d215. For example, the control unit 12 switches the measurement mode for the second cutting to the measurement mode for the first cutting. This makes it possible to appropriately detect the arrangement of the yam and the 2cm-spacing slices of the yam that are performed afterward.

[0323] Furthermore, in the example shown in Figure 31, the measurement mode is switched at the same time as the image is switched. This allows the user to perform the cooking tasks for each cooking process, as prompted by the images before and after the switch, with high accuracy, while appropriately switching the measurement mode in between those cooking tasks.

[0324] Note that the timing of the measurement mode switching shown in Figure 31 is just one example, and the measurement mode may be switched at other times. Also, the switching may occur between either the first cutting measurement mode or the second cutting measurement mode and the weighing measurement mode.

[0325] Figure 32 shows another example of screen transitions and processing content transitions for the output device 20. In this example shown in Figure 32, the switching of the measurement mode is added to the screen transitions and processing content transitions shown in Figure 22.

[0326] When the image d210 is displayed on the output device 20, the control unit 12 detects one cut of the radish, and then switches the measurement mode when it detects a second cut. For example, the control unit 12 switches from the measurement mode for the first cut to the measurement mode for the second cut. This allows for proper detection of subsequent cuts of the radish at 2 cm intervals.

[0327] Furthermore, when the control unit 12 detects M cuts of the radish at 2cm intervals, it switches the measurement mode. For example, the control unit 12 switches from the measurement mode for the second cut to the measurement mode for the first cut. This allows for the appropriate detection of the subsequent placement of the yam and the 2cm-apart slices of the yam.

[0328] Note that the timing of the measurement mode switching shown in Figure 32 is just one example, and the measurement mode may be switched at other times. Also, the switching may occur between either the first cutting measurement mode or the second cutting measurement mode and the weighing measurement mode.

[0329] Figure 33 shows another example of screen transitions and processing content transitions for the output device 20. In this example shown in Figure 33, the switching of the measurement mode is added to the screen transitions and processing content transitions shown in Figure 23.

[0330] When the image d210a is displayed on the output device 20, the control unit 12 detects that the radish has been cut once, and then switches the measurement mode when it detects that cut a second time. For example, the control unit 12 switches from the first cutting measurement mode to the second cutting measurement mode.

[0331] Furthermore, the control unit 12 switches the measurement mode at the timing when it switches the image d214 displayed on the output device 20 to image d215. For example, the control unit 12 switches the measurement mode for the second cutting to the measurement mode for the first cutting.

[0332] Note that the timing of the measurement mode switching shown in Figure 33 is just one example, and the measurement mode may be switched at other times. Also, the switching may occur between either the first cutting measurement mode or the second cutting measurement mode and the weighing measurement mode.

[0333] Figures 34A and 34B are flowcharts showing the processing operations of the control unit 12 in this embodiment. Note that the flowcharts shown in Figures 34A and 34B show the processing operations until images d1 to d7 in Figure 17 are displayed, and the switching of the measurement mode is added to the flowcharts shown in Figures 24A and 24B.

[0334] (Step S15) For example, as shown in Figure 34A, the control unit 12 switches the measurement mode to the cutting measurement mode after a zero reset is performed in step S14. This allows the cutting to be properly detected in step S17.

[0335] (Step S25) For example, as shown in Figure 34B, the control unit 12 switches the measurement mode to the weighing mode after the image is displayed in step S24. This allows the weight of the water to be appropriately derived in step S34 and so on.

[0336] [Summary of Embodiment 3] As described above, the cooking support system 100 in this embodiment also switches the measurement mode at the same time as the image switching. In other words, the control unit 12 in this embodiment performs the processing shown in Figure 35.

[0337] Figure 35 is a flowchart showing the processing operation of the control unit 12 in this embodiment.

[0338] (Step Sc1) First, the control unit 12 causes the output device 20 to display a first image relating to the first cooking process, which involves cooking using the cooking board 11.

[0339] (Step Sc2) Next, the control unit 12 acquires the load applied to the cooking plate 11 with a first time resolution while the first image is displayed.

[0340] (Step Sc3) Next, the control unit 12 switches the first image displayed on the output device 20 to a second image relating to a second cooking process in which a different cooking operation from the first cooking process is performed using the cooking board 11.

[0341] (Step Sc4) Next, when the first image is switched to the second image, the control unit 12 switches the time resolution used for acquiring the load from the first time resolution to a second time resolution that is different from the first time resolution.

[0342] (Step Sc5) Then, while the second image is displayed, the control unit 12 acquires the load applied to the cooking plate 11 with a second time resolution.

[0343] For example, if the first cooking step involves cutting ingredients on the cooking board 11, and the second cooking step involves weighing the ingredients on the cooking board 11, then the first time resolution is shorter than the second time resolution.

[0344] As a result, when a user of the output device 20 performs cooking operations in the first cooking process according to the first image output from the output device 20, the load applied to the cooking plate 11 is acquired according to the cooking operations. Therefore, the result of the cooking operations in the first cooking process can be identified based on that load. Furthermore, after the first image is switched to the second image, when the user performs cooking operations in the second cooking process according to the second image, the load applied to the cooking plate 11 is acquired according to the cooking operations. Therefore, the result of the cooking operations in the second cooking process can also be identified based on that load. Moreover, when the first cooking process is being performed, the load is acquired with a first time resolution, and when the second cooking process is being performed, the load is acquired with a second time resolution. Therefore, in the first cooking process, changes in the load can be acquired with a time resolution suitable for the cooking operations in the first cooking process, and the result of the cooking operations in the first cooking process can be appropriately identified. Similarly, in the second cooking process, load changes can be acquired with a time resolution suitable for the cooking work in that process, and the results of the cooking work in the second cooking process can be appropriately identified. Furthermore, since the time resolution used for acquiring loads is switched at the timing of image switching, the user can perform the cooking work in each cooking process, which is prompted by the images before and after the switch, with high accuracy, while appropriately switching the time resolution between those cooking tasks. Therefore, cooking support can be appropriately provided.

[0345] Furthermore, when the control unit 12 acquires a load while the first image is displayed, it acquires the load using the first load range, and when the first image is switched to the second image, it further switches the first load range to a second load range that is different from the first load range. Then, when the control unit 12 acquires a load while the second image is displayed, it acquires the load using the second load range.

[0346] For example, if the first cooking step involves cutting ingredients on the cooking board 11, and the second cooking step involves weighing the ingredients on the cooking board 11, then the first load range is wider than the second load range.

[0347] As a result, when the first cooking process is being performed, the load is acquired using the first load range, and when the second cooking process is being performed, the load is acquired using the second load range. Therefore, in the first cooking process, the load can be acquired using a load range suitable for the cooking work in that first cooking process, and the results of the cooking work in the first cooking process can be appropriately identified. Similarly, in the second cooking process, the load can be acquired using a load range suitable for the cooking work in that second cooking process, and the results of the cooking work in the second cooking process can be appropriately identified.

[0348] Furthermore, when the control unit 12 acquires a load while the first image is displayed, it acquires the load with a first load resolution. When the first image is switched to the second image, it further switches the first load resolution to a second load resolution different from the first load resolution. Then, when the control unit 12 acquires a load while the second image is displayed, it acquires the load with a second load resolution.

[0349] For example, if the first cooking step involves cutting ingredients on the cooking board 11, and the second cooking step involves weighing the ingredients on the cooking board 11, then the first load resolution is greater than the second load resolution.

[0350] As a result, when the first cooking process is being performed, the load is acquired with a first load resolution, and when the second cooking process is being performed, the load is acquired with a second load resolution. Therefore, in the first cooking process, changes in the load can be acquired with a load resolution suitable for the cooking work in that first cooking process, and the results of the cooking work in the first cooking process can be appropriately identified. Similarly, in the second cooking process, changes in the load can be acquired with a load resolution suitable for the cooking work in that second cooking process, and the results of the cooking work in the second cooking process can be appropriately identified.

[0351] Furthermore, when the control unit 12 acquires a load while the first image is displayed, it acquires a load represented by a first load resolution by averaging the output value from the first sensor 13 over a first time period in accordance with the load. Then, when the first image is switched to the second image, the control unit 12 further switches the first time period to a second time period different from the first time period. When the control unit 12 acquires a load while the second image is displayed, it acquires a load represented by a second load resolution different from the first load resolution by averaging the output value from the first sensor 13 over a second time period in accordance with the load. The output value mentioned above is the value indicated by the pressure signal.

[0352] This allows the load resolution to be switched by changing the time used for the moving average from the first time to the second time. For example, if the second time is longer than the first time, the stability of the acquired load can be increased. In other words, the load resolution can be increased. Note that either the first time or the second time may be 1, and the moving average may not be performed during the other time period.

[0353] Furthermore, if the first cooking step involves cutting a first ingredient on the cooking plate 11, and the second cooking step involves cutting a second ingredient on the cooking plate 11, where at least one of the hardness and size differs from the first ingredient, the control unit 12 further detects the cutting of the first ingredient when the acquired load change satisfies the first condition while the first image is displayed. Then, when the first image is switched to the second image, the control unit 12 further switches the first condition to a second condition that is different from the first condition. While the second image is displayed, the control unit 12 further detects the cutting of the second ingredient when the acquired load change satisfies the second condition.

[0354] For example, the first and second conditions are that the period during which the time derivative of the load is positive is longer than the first threshold, and the load becomes greater than the second threshold before falling below the second threshold, and in the first and second conditions, at least one of the first and second thresholds is different from the other.

[0355] As a result, when the first cooking process is being performed, the cutting of the first ingredient is detected under the first conditions, and when the second cooking process is being performed, the cutting of the second ingredient is detected under the second conditions. Therefore, in the first cooking process, the cutting of the ingredient can be detected under conditions suitable for the ingredient in that first cooking process, and the results of the cooking work in the first cooking process can be appropriately identified. Similarly, in the second cooking process, the cutting of the ingredient can be detected under conditions suitable for the ingredient in that second cooking process, and the results of the cooking work in the second cooking process can be appropriately identified.

[0356] In this embodiment, the cutting measurement mode includes a first cutting measurement mode and a second cutting measurement mode, but the weighing measurement mode may also include a first weighing measurement mode and a second weighing measurement mode. For example, the first weighing measurement mode is used in cooking processes to measure the weight of heavy ingredients or heavy cooking materials such as water placed in a pot, while the second weighing measurement mode is used in cooking processes to measure the weight of light ingredients or light seasonings such as salt. This allows for more accurate measurement of the weight of ingredients or cooking materials.

[0357] (Embodiment 4) In this embodiment, similar to Embodiment 1, the control unit 12 changes the content of the second cooking process, which is performed after the first cooking process, according to the result of the cooking work in the first cooking process. However, in this embodiment, the result of the cooking work in the first cooking process is the weight of the ingredients, such as food ingredients or cooking materials, obtained by weighing them. In this embodiment, the control unit 12 changes the content of the second cooking process according to that weight.

[0358] Figure 36A shows an example of cooking data stored in memory 14 in this embodiment.

[0359] In this embodiment, the cooking data, as shown in Figure 36A, provides information about each of the cooking steps 1 to N for preparing the dish, similar to the example shown in Figure 13A of Embodiment 1. Specifically, for each of the cooking steps 1 to N, the cooking data indicates the type of cooking step, the content of the cooking step, and the presentation information corresponding to that cooking step.

[0360] Here, the types of cooking processes shown in the cooking data include preparation processes that involve weighing the ingredients to be cooked. For example, in the example shown in Figure 36A, the cooking data indicates that both cooking process r and cooking process (r+2) are preparation processes. The cooking data then associates the content of the cooking process, including the cooking target "radish" and the cooking method "200g placement," with the presentation information "image r, sound r." In other words, the cooking data indicates that in the preparation process of cooking process r, a cooking operation is performed in which 200g of radish is placed on the cooking plate 11. In this cooking operation, weighing is performed to determine the weight of the radish. Furthermore, the cooking data indicates that the image displayed by the output device 20 to prompt the user to perform this cooking operation, and the sound output from the output device 20, are image r and sound r. In this embodiment, the unit of weight is used as g, but g is the same as gf in embodiments 1 to 3.

[0361] Similarly, the cooking data shows the contents of the cooking process, including the cooking target "pork" and the cooking method "200g placement," in relation to the preparation step of the cooking process (r+2), as well as the presented information "image (r+2), sound (r+2)." In other words, the cooking data indicates that in the preparation step of the cooking process (r+2), the cooking operation of placing 200g of pork on the cooking plate 11 is performed. Note that weighing is performed to determine the weight of the pork during this cooking operation. Furthermore, the cooking data indicates that the image displayed by the output device 20 to prompt the user to perform this cooking operation, and the sound output from the output device 20, are image (r+2) and sound (r+2).

[0362] In the example described above, the ingredients to be weighed are solids such as radishes or pork, so they can be placed on the cooking plate 11 without using a bowl or other cooking utensil. However, if the ingredients to be weighed are not solids, for example, if the ingredients are water, then a bowl or other cooking utensil must be used to place the ingredients on the cooking plate 11. In such cases, the control unit 12 may perform a zero reset in advance, as in Embodiment 2, with a bowl or other cooking utensil already placed on the cooking plate 11. This allows for accurate weighing of non-solid ingredients such as water.

[0363] In this embodiment, r represents an integer of 2 or more. Furthermore, cooking step (r+2) is a step that follows cooking step r, and if cooking step r is the first cooking step, then cooking step (r+2) is the second cooking step.

[0364] Figure 36B shows an example of modified or added data held in memory 14 in this embodiment.

[0365] The modified and added data in this embodiment, as in the example shown in Figure 13B of Embodiment 1, shows the derivation target, the reference range, and the modification process when the value of the derivation target is outside the reference range for each of the cooking processes 1 to N, as shown in Figure 36B. The derivation target is a parameter derived based on the pressure signal output from the first sensor 13, such as hardness, thickness, ease of cooking, or weight. The reference range is a numerical range that serves as a reference for the numerical value of the derivation target. The modification process when the value of the derivation target is outside the reference range includes, for example, the addition of a cutting process, the modification of a cutting process, and the addition of a preparation process, as in Embodiment 1 above. Furthermore, the modification process in this embodiment also includes changing the weight of the ingredients used in later cooking processes. These ingredients may be food ingredients, or cooking materials such as water or seasonings.

[0366] For example, the modification data shown in Figure 36B indicates the "weight" to be derived and the reference range D1 for cooking step r. Also, as mentioned above, the cooking data in Figure 36A indicates that cooking step r is a preparation step that involves weighing the food to be cooked. In this case, the control unit 12 derives the weight of the food to be cooked placed on the cooking plate 11 in cooking step r. The control unit 12 then compares that weight with the reference range D1, and if the weight falls outside the reference range D1, that is, if the value to be derived is outside the standard, it performs the modification process shown in the modification data for the cooking steps after cooking step r. The modification data shown in Figure 36B indicates that, for cooking step r, if the value to be derived exceeds the standard, the weight of the ingredients used in cooking step (r+2) is increased as the modification process. Therefore, if the weight of the ingredients placed on the cooking plate 11 in cooking step r is heavier than the reference range D1, the control unit 12 changes the content of cooking step (r+2) by increasing the weight of the ingredients in cooking step (r+2). Furthermore, the modified data shown in Figure 36B indicates that, for cooking step r, if the value to be derived falls below the standard, the weight of the ingredients used in cooking step (r+2) is reduced as a modification process. Therefore, if the weight of the ingredients placed on the cooking plate 11 in cooking step r is lighter than the standard range D1, the control unit 12 modifies the content of cooking step (r+2) by reducing the weight of the ingredients in cooking step (r+2). In such a modification of the content of cooking step (r+2), the control unit 12 modifies information such as the presentation information for cooking step (r+2), as shown in the cooking data shown in Figure 36A.

[0367] Furthermore, the modified / added data may include a formula used to process the change in the weight of the ingredients. The formula is an arithmetic expression for calculating the weight of the ingredients used in the second cooking process from the weight derived in the first cooking process. The first cooking process is, for example, cooking process r, and the second cooking process is, for example, cooking process (r+2).

[0368] Specifically, the modification data shown in Figure 36B represents a modification associated with cooking process r, and for example, the formula used to increase the weight of ingredients in cooking process (r+2) is shown as W3 = (W1 - Wmax) × a + W2. W3 is the weight of the ingredients after the modification, W1 is the weight derived in cooking process r, Wmax is the maximum value of the reference range D1, and W2 is the weight of the ingredients used in cooking process (r+2) as shown in the cooking data. Also, a is a coefficient. Similarly, the modification data shown in Figure 36B represents a modification associated with cooking process r, and for example, the formula used to decrease the weight of ingredients in cooking process (r+2) is shown as W3 = W2 - (Wmin - W1) × b. Wmin is the minimum value of the reference range D1, and b is a coefficient. If the weight W1 derived in cooking step r falls outside the reference range D1, the control unit 12 uses this formula to calculate the weight W3 of the ingredients used in cooking step (r+2).

[0369] Alternatively, a conversion table may be shown in the modified / added data instead of the above formula. This conversion table shows the relationship between each level of weight W1 derived in the first cooking process and the weight W3 of the ingredients used in the second cooking process. Each level of weight W1 is level 1, which corresponds to a range heavier than the reference range; level 2, which corresponds to a range even heavier than level 1; level -1, which corresponds to a range lighter than the reference range; and level -2, which corresponds to a range even lighter than level -1. If weight W2 is the weight of the ingredients in the second cooking process shown in the cooking data, the conversion table shows W3 = W2 + c in relation to level 1 and W3 = W2 + c × 2 in relation to level 2. Furthermore, the conversion table shows W3 = W2 - c in relation to level -1 and W3 = W2 - c × 2 in relation to level -2. Note that c is any number. If the weight W1 derived in cooking step r falls outside the reference range D1, the control unit 12 identifies the level of that weight W1 and derives the weight W3 associated with that level in the conversion table described above as the weight of the ingredients to be used in cooking step (r+2).

[0370] Figure 37 shows an example of an image displayed by the output device 20 in this embodiment.

[0371] For example, the cooking data for a dish, as shown in Figure 36A, includes information for each of the cooking steps r, (r+1), and (r+2) for making the dish "Pork Belly and Daikon Radish." Cooking step r is a preparation step of placing 200g of daikon radish on the cooking board 11, cooking step (r+1) is a cutting step of slicing the daikon radish, and cooking step (r+2) is a preparation step of placing 200g of pork on the cooking board 11. In addition, the modified / added data shows the derivation target and reference range for cooking step r, as shown in Figure 36B.

[0372] The control unit 12 first reads the cooking data for the dish from the memory 14 and displays an image r related to the cooking process r included in the cooking data on the output device 20. The image contains a message prompting the user to perform a cooking task, such as "Place 200g of daikon radish on the cooking board." Therefore, the user, upon seeing the image, places the daikon radish on the cooking board 11 in accordance with the message. For example, the user wants to use up all the daikon radish stored in the refrigerator for the dish "Pork Belly and Daikon Radish," so they place a daikon radish heavier than the weight specified in the recipe, for example, 200g, on the cooking board 11.

[0373] At this point, the control unit 12 derives the weight of the radish placed on the cooking plate 11, for example, 300g, because the target of the derivement for cooking step r shown in the modified / added data is weight. As a result, the control unit 12 causes the output device 20 to display a progress ring that shows the actual weight of the radish compared to the weight of the radish described in the recipe, as shown in Figure 37(a). Furthermore, the control unit 12 displays the message "The radish is 100g heavier than the recipe" on the output device 20. The control unit 12 then compares the derived weight of the radish, "300g", with the reference range shown in the modified / added data in Figure 36B, and determines that the weight "300g" exceeds the reference range.

[0374] Next, as shown in Figure 37(b), the control unit 12 causes the output device 20 to display an image (r+1) related to the cooking process (r+1) included in the cooking data. The image (r+1) contains a message prompting the user to perform a cooking task, such as "Cut the radish in half." Therefore, the user who sees the image performs the cooking task of cutting the radish placed on the cooking board 11 in half using a knife, in accordance with the message. At this time, the control unit 12 detects that the radish has been cut and determines that the cooking process (r+1) has ended, similar to embodiments 1 to 3.

[0375] Next, when the control unit 12 displays the image (r+2) related to cooking step (r+2) included in the cooking data on the output device 20, it modifies the content of cooking step (r+2) beforehand because the weight of the radish in cooking step r exceeds the standard range. In other words, to balance the radish prepared in cooking step r with the pork prepared in cooking step (r+2), the control unit 12 changes the weight of the pork to, for example, 100g heavier than the weight of "200g" stated in the recipe, which is the cooking data. Specifically, the control unit 12 changes 200g to 300g. As a result, as shown in Figure 37(c), the control unit 12 modifies the image (r+2) related to cooking step (r+2) included in the cooking data and displays it on the output device 20. Specifically, the image (r+2) of the cooking data includes a message prompting the user to perform the cooking task, "Place 200g of pork." The control unit 12 changes the message to "Place 100g more pork than the recipe (200g)" and displays it on the output device 20.

[0376] Therefore, a user who sees the image (r+2) can balance the radish and pork by following the message, placing 300g of pork on the cooking board 11, and continuing to cook.

[0377] Figure 38 shows another example of an image displayed by the output device 20 in this embodiment.

[0378] For example, the cooking data for a dish includes information on both the first and second cooking steps for making broth. The first cooking step is a preparatory step of adding 200g (i.e., 200cc) of water to a pot, and the second cooking step is a preparatory step of adding 10g of salt to the pot after the first cooking step. The modified / added data indicates the derivation target and reference range for the first cooking step. Note that the first cooking step may be the cooking step r described above, and the second cooking step may be the cooking step (r+2) described above.

[0379] The control unit 12 first reads the cooking data for the dish from the memory 14 and displays an image related to the first cooking step included in the cooking data on the output device 20, as shown in Figure 38(a). The image related to the first cooking step includes a message prompting the user to perform a cooking task, such as "Put 200g (200cc) of water into the pot." Therefore, the user who sees the image places the pot on the cooking plate 11 and adds water to the pot according to the message. Note that when the pot is placed on the cooking plate 11, a zero reset may be performed as in Embodiment 2.

[0380] At this time, the control unit 12 derives the weight of the water added to the pot, since the target of the first cooking process shown in the modified / added data is weight. As a result, the control unit 12 causes the output device 20 to display a progress ring that shows the actual weight of the water added compared to 200g of water.

[0381] Here, the user may make a mistake in the amount of water. For example, the recipe, which is cooking data, specifies 200g of water. However, the user may mistakenly add, for example, 300g of water to the pot. In other words, a work error occurs in the cooking process of the first cooking step. In this case, the control unit 12 displays a progress ring on the output device 20, as shown in Figure 38(b), indicating that the actual weight of water added is 300g compared to 200g. The control unit 12 also displays the message "100g too much water" on the output device 20. The control unit 12 then compares the derived weight of water "300g" with the reference range shown in the modified / added data in Figure 36B, and determines, for example, that the weight "300g" exceeds the reference range.

[0382] In this embodiment, to correct the aforementioned work error, the control unit 12 modifies the content of the second cooking process. Specifically, the control unit 12 refers to the modification process for exceeding a standard, which is indicated in the modification / addition data in relation to the first cooking process. This modification process indicates, for example, increasing the weight of salt used in the second cooking process. Therefore, the control unit 12 changes the weight of salt in the second cooking process indicated in the cooking data, for example, 10g, to a weight heavier than 10g. For example, the control unit 12 changes 10g to 15g. As a result, the control unit 12 modifies the image related to the second cooking process included in the cooking data and displays it on the output device 20, as shown in Figure 38(c). Specifically, the image related to the second cooking process included in the cooking data contains a message prompting the user to perform the cooking task, "Put 10g of salt into the pot." The control unit 12 modifies this message to "Add 5g to the 10g of salt and put it into the pot" and displays it on the output device 20.

[0383] Therefore, a user who sees the image can correct the aforementioned mistake by adding 15g of salt to the pot as instructed by the message.

[0384] In this embodiment as in Embodiment 1, the control unit 12 applies a modification process to a later cooking step if the value to be derived is outside the standard range. At that time, or beforehand, the control unit 12 may display the reason for applying the modification process and the content of the modification process on the output device 20. For example, the reason for applying the modification process is that the weight of the ingredients used in cooking step r is outside the standard range, and the content of the modification process is to change the weight of the ingredients used in cooking step (r+2). Specifically, the control unit 12 may display the message "The radish in cooking step r is heavier than the standard range, so we will increase the weight of the pork used in cooking step (r+2)" on the output device 20. Furthermore, along with the message, the control unit 12 may display the weights before and after the change on the output device 20.

[0385] In this embodiment, if the cooking process is a preparation process in which the weight of the ingredients to be cooked is measured, the control unit 12 derives the weight of the ingredients in that preparation process. However, for example, the control unit 12 may also derive the weight of the ingredients used in cooking processes other than the preparation process, such as the cutting process, as shown in the cooking data of Figure 36A. Specifically, the control unit 12 may derive the weight of the ingredients used in the corresponding cooking process only for the corresponding cooking process that is associated with the ingredients of a later cooking process, among the cooking processes including the cutting process shown in the cooking data. Furthermore, when the weight of the ingredients is derived in the cutting process, cooking utensils such as knives may be placed on the cooking board 11. Therefore, the control unit 12 may store the weight of the cooking utensils in advance and derive the weight of the ingredients by subtracting the weight of the stored cooking utensils from the total weight of the cooking utensils and ingredients placed on the cooking board 11. Alternatively, the control unit 12 may display a message on the output device 20 prompting the user to remove the cooking utensil from the cooking plate 11, and then derive the weight of the ingredients while only the ingredients are on the cooking plate 11. Such a message may be displayed only during the corresponding cooking process described above.

[0386] Furthermore, although the processing of the cooking support system 100 in this embodiment has been explained with reference to the examples shown in Figures 37 and 38, the dish produced by the support of this processing may be a dish other than "pork belly and daikon radish," for example, it may be curry. For example, if the dish is curry, as shown in the example in Figure 37, the control unit 12 first derives the weight of potatoes instead of daikon radish in cooking step r and determines that the weight is outside the standard range. Note that cooking step r, or the ingredients used in cooking step r, are associated with the ingredients of cooking step (r+2) in the change / addition data in Figure 36B. Therefore, the control unit 12 changes the weight of the ingredients used in cooking step (r+2), such as water and roux. Note that cooking step (r+2) may include a water preparation step and a roux preparation step. In this case, the water preparation step or the water is associated with the roux preparation step or the roux. Therefore, the control unit 12 changes the weight of the water in the water preparation step according to the weight of the potatoes, and also changes the weight of the roux in the roux preparation step that is associated with that water.

[0387] Furthermore, in the modified data shown in Figure 36B, a modification process for the preparation process, which is a cooking process involving weighing ingredients, is shown as a process to change the weight of one ingredient in one cooking process. However, the modification process described above may also be shown as a process to change the weight of each of the multiple ingredients used in multiple cooking processes that follow that preparation process.

[0388] [Summary of Embodiment 4] As described above, the cooking support system 100 in this embodiment changes the content of the subsequent cooking process according to the weight of the ingredients used in the cooking process. In other words, the control unit 12 in this embodiment performs the processing shown in Figure 39.

[0389] Figure 39 is a flowchart showing the processing operation by the control unit 12 in this embodiment to change the contents of the cooking process.

[0390] (Step Sd1) First, the control unit 12 outputs information from the output device 20 regarding the first cooking step, in which the first ingredients used for cooking are placed on the cooking plate 11. This information is, for example, an image or sound to prompt the user to measure the first ingredients, as shown in Figure 38(a). The first ingredients may be food ingredients, or they may be cooking materials such as water or seasonings.

[0391] (Step Sd2) Next, the control unit 12 obtains the weight of the first ingredient placed on the cooking plate 11 during the first cooking process.

[0392] (Step Sd3) Next, the control unit 12 uses the weight of the first ingredient to change the content of the second cooking process, which is performed after the first cooking process. For example, the control unit 12 changes the content of the second cooking process by changing the weight of the second ingredient used in the second cooking process. The second ingredient may be an ingredient, or it may be a cooking material such as water or a seasoning.

[0393] (Step Sd4) The control unit 12 then outputs information about the modified second cooking process from the output device 20.

[0394] As a result, for example, the user of the output device 20 places the first ingredient on the cooking plate 11 according to the information of the first cooking process output from the output device 20. The weight of the first ingredient is then obtained. Even if this weight differs from the weight assumed in the first cooking process, the content of the second cooking process is changed accordingly. Therefore, even if the weight of the first ingredient used in the first cooking process is outside the expected range, the impact on the finished dish can be mitigated in the second cooking process. As a result, cooking support can be provided appropriately.

[0395] Specifically, in step Sd3, the control unit 12 refers to a rule that associates a reference range for the weight of the first ingredient with a method for modifying the second cooking process that is applied when the weight of the first ingredient is outside that reference range. Then, if the weight of the first ingredient obtained in step Sd2 is outside that reference range, the control unit 12 modifies the content of the second cooking process according to the modification method shown in that rule. Such a rule may be, for example, the modification data shown in Figure 36B.

[0396] This allows for appropriate modification of the second cooking process.

[0397] The method for modifying the second cooking process as outlined in these rules is as follows: (1) If the weight of the first ingredient exceeds the standard range, the weight of the second ingredient used in the second cooking process is increased from the predetermined weight; and (2) If the weight of the first ingredient falls below the standard range, the weight of the second ingredient used in the second cooking process is reduced from its predetermined weight. The predetermined weight is indicated, for example, in the cooking data.

[0398] This allows for a balance between the proportions of the first and second ingredients.

[0399] (Modification 1 of Embodiment 4) The control unit 12 may derive the weights of other ingredients used in cooking without making a judgment using a reference range, based on the weight of the first ingredient derived in the first cooking step. The other ingredients may be ingredients used in the second cooking step. The other ingredients will also be referred to as the third ingredient below.

[0400] As a specific example, the control unit 12 calculates the weight of a third ingredient so that, when added to a first ingredient used in the first cooking process, a predetermined percentage of salt is added relative to the weight of the first ingredient. The third ingredient can be any ingredient that contains salt, such as salt, soy sauce, or miso. For example, the salt percentages of salt, soy sauce, and miso are 100%, 16%, and 12%, respectively. The salt percentage of such a third ingredient may be stored in memory 14.

[0401] The control unit 12 calculates the weight Wa of the third material such that Q% of salt is added to the first material relative to its weight W1. If the salt percentage of the third material is P%, the control unit 12 calculates the weight Wa of the third material using the formula Wa = W1 × Q / P. This calculation formula may be stored in the memory 14.

[0402] Therefore, if the third ingredient is salt, and to add 0.6% salt to the first ingredient using the third ingredient, P=100 and Q=0.6, the weight Wa of the third ingredient is calculated as Wa = W1 × 0.6 / 100. Similarly, if the third ingredient is soy sauce, and to add 0.6% salt to the first ingredient using the third ingredient, P=16 and Q=0.6, the weight Wa of the third ingredient is calculated as Wa = W1 × 0.6 / 16. The control unit 12 prompts the user to add the third ingredient by weight Wa by displaying the weight Wa of the third ingredient calculated in this way on the output device 20.

[0403] In this modified example, the control unit 12 calculates the weight Wa of the third ingredient by substituting the weight of the first ingredient obtained in the first cooking step into the variable W1 of the calculation formula associated with the third ingredient used in cooking. The control unit 12 then outputs the calculated weight of the third ingredient from the output device 20. The calculation formula associated with the third ingredient is, for example, Wa = W1 × Q / 100 if the third ingredient is salt, Wa = W1 × Q / 16 if the third ingredient is soy sauce, and Wa = W1 × Q / 12 if the third ingredient is miso.

[0404] This allows for the calculation of the weight of the third ingredient in relation to the weight of the first ingredient, thus enabling the balancing of the respective quantities of the first and third ingredients. Furthermore, regardless of the third ingredient used, the proportion of salt added to the first ingredient can be adjusted to a predetermined ratio.

[0405] (Modification 2 of Embodiment 4) The control unit 12 may calculate the weight of ingredients or cooking materials according to the number of people who will be eating the meal.

[0406] For example, the cooking data indicates the weight W of each ingredient needed to prepare a dish for a predetermined number of people. In this modified example, the cooking support system 100 includes an operation unit that accepts the quantity of the dish the user intends to prepare, in units of i servings, in response to user input. The control unit 12 acquires the information indicating i servings received by the operation unit as person information. Here, if the predetermined number of people specified in the cooking data is h servings, the control unit 12 calculates the weight Wb of each ingredient for i servings using the formula Wb = W × i / h. Note that h and i are integers of 1 or more. The control unit 12 then displays the calculated weight Wb of each ingredient on the output device 20.

[0407] In other words, in this modified example, the control unit 12 acquires information indicating the number of people. Next, for each of the at least one ingredient used in cooking, the control unit 12 calculates the weight of that ingredient according to the number of people indicated by the information. Then, the control unit 12 outputs the calculated weight of each of the at least one ingredient from the output device 20.

[0408] As a result, even if the cooking data only shows the weight W of each ingredient for, for example, two servings, the weight Wb of the ingredients corresponding to any number of servings will be output, allowing the user to properly prepare the dish for that number of people.

[0409] (Other variations) Although cooking support systems, cooking support devices, and cooking support methods relating to one or more embodiments have been described above based on each embodiment, the present invention is not limited to these embodiments. Within the scope of this disclosure, various modifications that a person skilled in the art can conceive of may be applied to each embodiment, or forms constructed by combining components from different embodiments, as long as they do not depart from the spirit of the present invention.

[0410] For example, in each of the above embodiments, the first sensor 13 consists of four pressure sensors, but the number of pressure sensors included in the first sensor 13 is not limited to four; it may be any other number.

[0411] Furthermore, in this disclosure, all or part of a unit or device, or all or part of a functional block in the block diagram shown in Figure 2, may be implemented by one or more electronic circuits, including a semiconductor device, a semiconductor integrated circuit (IC), or a large-scale integration (LSI). The LSI or IC may be integrated on a single chip or may be composed of multiple chips. For example, functional blocks other than memory elements may be integrated on a single chip. Here, we refer to them as LSIs and ICs, but the terminology may change depending on the degree of integration, and they may be called system LSIs, VLSIs (very large-scale integrations), or ULSIs (ultra-large-scale integrations). Field-programmable gate arrays (FPGAs) that are programmed after the manufacture of the LSI, or reconfigurable logic devices that allow for the reconfiguration of junction relationships within the LSI or the setup of circuit compartments within the LSI, can also be used for the same purpose.

[0412] Furthermore, the functions or operations of a unit, device, or part of a device, in whole or in part, can be performed by software processing. In this case, the software is recorded on one or more non-temporary recording media such as ROM, optical disks, or hard disk drives, and when the software is executed by a processor, the software causes the processor and peripheral devices to perform specific functions within the software. The system or device may include one or more non-temporary recording media on which the software is recorded, a processor, and necessary hardware devices, such as interfaces. [Industrial applicability]

[0413] This disclosure can be used in cooking support systems or cooking support devices used for preparing food ingredients and the like. [Explanation of Symbols]

[0414] 10 Cooking support equipment 11 Cooking board 11a First board 11b Second board 12 Control Unit 13. First sensor 13a Pressure sensor 14 memory 20 Output device 30 Second sensor 100 Cooking Support Systems 200 cloud servers a1 cutting line a2 kitchen knife

Claims

1. A computer-assisted cooking method, (a) In the first cooking step, obtain the weight of the first ingredient used in cooking, which is placed on a board or placed in a container on the board. (b) If the weight of the first ingredient falls outside the standard range for the weight of the first ingredient, the content of the second cooking step, which is performed after the first cooking step and is associated with the first cooking step, is changed. (c) Output information of the modified second cooking process from the output device. Cooking support method.

2. The reference range for the weight of the first ingredient is associated with the first cooking process. The modification of the second cooking step in (b) above is made by changing the weight of the second ingredient used in the second cooking step when the weight of the first ingredient falls outside the standard range for the weight of the first ingredient. The cooking support method according to claim 1.

3. In (b) above, Refer to the rules indicating how to modify the second cooking process when the weight of the first ingredient is outside the reference range, If the weight of the first ingredient obtained in (a) above is outside the reference range, the contents of the second cooking process are changed according to the modification method shown in the rule. The cooking support method according to claim 1.

4. The method for modifying the second cooking process as shown in the aforementioned rules is: (1) If the weight of the first ingredient exceeds the standard range, the weight of the second ingredient used in the second cooking step is changed to a heavier weight than the predetermined weight. (2) If the weight of the first ingredient falls below the reference range, the method is to reduce the weight of the second ingredient used in the second cooking step from the predetermined weight. The cooking support method according to claim 3.

5. The aforementioned cooking support method further includes: (d) The weight of the third ingredient is calculated by substituting the weight of the first ingredient obtained in (a) into the variable of the calculation formula associated with the third ingredient used in the cooking, (e) Output the calculated weight of the third material from the output device. A cooking support method according to any one of claims 1 to 4.

6. The aforementioned cooking support method further includes: (f) Obtain the number of people information, (g) For each of the at least one ingredient used in the cooking, calculate the weight of the ingredient according to the number of people indicated by the number of people information, (h) Output the weight of each of the calculated at least one of the materials from the output device. A cooking support method according to any one of claims 1 to 4.

7. In (a) above, the pressure applied to the plate is obtained, This includes estimating the weight of the first material based on the pressure, The cooking support method according to claim 1.

8. Processor and Equipped with memory, The aforementioned processor, (a) In the first cooking step, obtain the weight of the first ingredient used in cooking, which is placed on a board or placed in a container on the board. (b) If the weight of the first ingredient falls outside the standard range for the weight of the first ingredient, the content of the second cooking step, which is performed after the first cooking step and is associated with the first cooking step, is changed. (c) Output information of the modified second cooking process from the output device. Cooking support equipment.

9. The reference range for the weight of the first ingredient is associated with the first cooking process. The modification of the second cooking step in (b) above is made by changing the weight of the second ingredient used in the second cooking step when the weight of the first ingredient falls outside the standard range for the weight of the first ingredient. The cooking support device according to claim 8.

10. In (b) above, Refer to the rules indicating how to modify the second cooking process when the weight of the first ingredient is outside the reference range, If the weight of the first ingredient obtained in (a) above is outside the reference range, the contents of the second cooking process are changed according to the modification method shown in the rule. The cooking support device according to claim 8.

11. The method for modifying the second cooking process as shown in the aforementioned rules is: (1) If the weight of the first ingredient exceeds the standard range, the weight of the second ingredient used in the second cooking step is changed to a heavier weight than the predetermined weight. (2) If the weight of the first ingredient falls below the reference range, the method is to reduce the weight of the second ingredient used in the second cooking step from the predetermined weight. The cooking support device according to claim 10.

12. The aforementioned processor further, (d) The weight of the third ingredient is calculated by substituting the weight of the first ingredient obtained in (a) into the variable of the calculation formula associated with the third ingredient used in the cooking, (e) Output the calculated weight of the third material from the output device. A cooking support device according to any one of claims 8 to 11.

13. The aforementioned processor further, (f) Obtain the number of people information, (g) For each of the at least one ingredient used in the cooking, calculate the weight of the ingredient according to the number of people indicated by the number of people information, (h) Output the weight of each of the calculated at least one of the materials from the output device. A cooking support device according to any one of claims 8 to 11.

14. (a) above obtains the pressure applied to the plate, This includes estimating the weight of the first material based on the pressure, The cooking support device according to claim 8.

15. (a) In the first cooking step, obtain the weight of the first ingredient used in cooking, which is placed on a board or placed in a container on the board. (b) If the weight of the first ingredient falls outside the standard range for the weight of the first ingredient, the content of the second cooking step, which is performed after the first cooking step and is associated with the first cooking step, is changed. (c) Output information of the modified second cooking process from the output device. A program that causes a computer to perform a task.

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