Cooking support system, cooking support method, information terminal, and program

Abstract

To provide a cooking support system for more accurately determining suitability in each cooking process when a cook performs cooking.SOLUTION: A cooking support system 1 includes a progress status acquisition unit 11, a mental state estimation unit 12, and a determination unit 13. The progress status acquisition unit 11 acquires progress of cooking including a plurality of cooking processes. The mental state estimation unit 12 estimates a mental state of a cook in each of a plurality of cooking processes based on physiological information of the cook who performs cooking. The determination unit 13 determines suitability of the cook in each of the plurality of cooking processes based on the mental state.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present disclosure relates to a cooking assistance system, a cooking assistance method, an information terminal, and a program, and more particularly to a cooking assistance system, a cooking assistance method, an information terminal, and a program that aim to improve cooking skills. [Background technology]

[0002] Patent Document 1 describes a cooking assistance device. The cooking assistance device described in Patent Document 1 extracts information on cooking means from recipe information and acquires cooking appliance control information. The cooking assistance device described in Patent Document 1 associates events in the cooking appliance control information with cooking actions corresponding to the events and identifies the user's cooking behavior. The cooking assistance device described in Patent Document 1 can reproduce successful cooking of a dish by comparing the time required for the identified user's cooking behavior with the standard time required for the recipe information. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 6835997 Summary of the Invention [Problem to be solved by the invention]

[0004] However, it is difficult to judge whether a dish was successful or not by looking back at the cooking time alone. To improve cooking skills, it is necessary to improve the reproducibility of each cooking step, but the required time alone does not allow us to distinguish whether the same cooking step can be reproduced or whether it was a coincidental success with low reproducibility.

[0005] The present disclosure has been made in consideration of the above-mentioned problems, and aims to provide a cooking assistance system, cooking assistance method, information terminal, and program that more accurately assess the suitability of a cook at each cooking step when the cook cooks. [Means for solving the problem]

[0006] The cooking assistance system according to claim 1 comprises a progress acquisition unit, a psychological state estimation unit, and a judgment unit. The progress acquisition unit acquires the progress of cooking, which includes multiple cooking steps. The psychological state estimation unit estimates the psychological state of the chef performing the cooking at each of the multiple cooking steps based on physiological information of the chef. The judgment unit judges the chef's aptitude for each of the multiple cooking steps based on the psychological state.

[0007] In a cooking assistance system according to a second aspect of the present invention, in the cooking assistance system according to the first aspect, the index indicating the psychological state is a stress value.

[0008] A cooking assistance system according to a third aspect of the present invention is the cooking assistance system according to the second aspect, wherein the physiological information includes the heart rate of the chef.

[0009] A cooking assistance system according to a fourth aspect of the present invention is the cooking assistance system according to the second aspect of the present invention, wherein the physiological information includes a measured value of the chef's electrodermal activity.

[0010] A cooking assistance system according to a fifth aspect of the present invention is the cooking assistance system according to any one of the second to fourth aspects, further comprising a sensor terminal that acquires the physiological information and outputs it to the mental state estimation unit.

[0011] A cooking assistance system according to a sixth aspect of the present invention is the cooking assistance system according to the fifth aspect of the present invention, wherein the sensor terminal is a wearable sensor.

[0012] In a cooking assistance system according to a seventh aspect of the present invention, in the cooking assistance system according to any one of the first to sixth aspects, the progress acquisition unit receives a completion notification from the chef for each of the plurality of cooking steps.

[0013] In a cooking assistance system according to claim 8, in the cooking assistance system according to any one of claims 1 to 7, the progress acquisition unit determines whether the cooking process is completed based on the operating state of a cooking appliance, the cooking appliance being used for at least one of the cooking processes.

[0014] In a cooking assistance system according to claim 9, in the cooking assistance system according to any one of claims 1 to 8, the determination unit acquires a standard required time for each of the plurality of cooking steps. The determination unit determines the suitability of each of the plurality of cooking steps by further using the relationship between the time required for the cooking step and the standard required time for the cooking step.

[0015] The cooking assistance system according to claim 10 is the cooking assistance system according to any one of claims 1 to 9, further comprising an output control unit. The output control unit outputs the aptitudes of the chef for the plurality of cooking steps determined by the determination unit.

[0016] The information terminal according to claim 11 includes a communication unit, an input unit, a control unit, and a display unit. The communication unit is capable of communicating with the cooking assistance system according to any one of claims 1 to 10. The input unit receives an input indicating completion of each of the plurality of cooking steps. The control unit sends a notification indicating that the input unit has received the input indicating completion to the progress status acquisition unit and acquires the suitability from the determination unit. The display unit displays the suitability.

[0017] The cooking assistance method according to claim 12 includes a progress acquisition step, a psychological state estimation step, and a judgment step. The progress of cooking, which includes multiple cooking steps, is acquired in the progress acquisition step. The psychological state estimation step estimates the psychological state of the chef performing the cooking at each of the multiple cooking steps based on physiological information of the chef. The judgment step judges the chef's aptitude for each of the multiple cooking steps based on the psychological state.

[0018] A program according to claim 13 causes one or more processors to execute the cooking assistance method according to claim 12.

[0019] The control method for an information terminal according to claim 14 includes sending a notification to the progress status acquisition unit to the cooking assistance system according to any one of claims 1 to 10 indicating that an input indicating completion of each of the plurality of cooking steps has been received, and acquiring and displaying the suitability from the judgment unit.

[0020] A program according to claim 15 causes an information terminal having one or more processors to execute the control method according to claim 14. [Effects of the Invention]

[0021] According to the cooking assistance system of claim 1, the chef's aptitude for each cooking step is determined based on the chef's psychological state. Therefore, the cooking assistance system can more accurately determine the chef's aptitude for each cooking step.

[0022] According to the cooking assistance system of claim 2, the cook's aptitude for each cooking step is determined based on the cook's stress level. Therefore, the cooking assistance system can more accurately determine the cook's aptitude for each cooking step based on whether the cook feels nervous or uncomfortable during the cooking step.

[0023] According to the cooking assistance system of claim 3, the stress level of the chef is estimated based on the chef's heart rate. Therefore, the cooking assistance system can more accurately determine whether the chef is nervous or uncomfortable during the cooking process.

[0024] According to the cooking assistance system of claim 4, the chef's stress level is estimated based on the measured value of the chef's electrodermal activity. Therefore, the cooking assistance system can more accurately determine whether the chef is nervous or uncomfortable during the cooking process.

[0025] According to the cooking assistance system of claim 5, physiological information can be easily acquired by attaching a sensor terminal to the chef.

[0026] According to the cooking assistance system of claim 6, the sensor terminal does not impose an excessive burden on the chef, so the chef can easily use the cooking assistance system.

[0027] According to the cooking assistance system of claim 7, the progress information acquisition unit can acquire the cooking progress with high accuracy based on the completion notification from the chef.

[0028] According to the cooking assistance system of claim 8, the progress of cooking can be obtained based on the operation of cooking appliances, thereby reducing the burden on the cook.

[0029] According to the cooking assistance system of claim 9, the cooking time length as well as the chef's psychological state are used to evaluate the suitability of each of the multiple cooking steps. Therefore, the cooking assistance system can evaluate the suitability of a cooking step based on both the chef's psychological state and cooking technique.

[0030] According to the cooking assistance system of claim 10, the cook can check his / her aptitude for each of a plurality of cooking steps, and therefore the cook can obtain an objective evaluation of his / her cooking.

[0031] According to the information terminal of claim 11, a chef can use the information terminal when cooking, and can easily check his / her own aptitude for each cooking step.

[0032] According to the cooking assistance method of claim 12, the chef's aptitude for each cooking step is determined based on the chef's psychological state. This makes it possible to more accurately determine the chef's aptitude for each cooking step in the cooking assistance system, while minimizing the influence of accidental cooking success or failure.

[0033] According to the program of claim 13, the processor determines the chef's aptitude for each cooking step based on the chef's psychological state. Therefore, by using the program and the processor, it is possible to suppress the influence of accidental cooking success or failure and more accurately determine the chef's aptitude for each cooking step.

[0034] According to the information terminal control method of claim 14, by using the information terminal when cooking, the chef can easily check his / her own aptitude for each cooking step.

[0035] According to the program of claim 15, by using an information terminal on which the program runs when cooking, a chef can easily check his or her own aptitude for each cooking step. [Brief explanation of the drawings]

[0036] [Figure 1] FIG. 1 is a functional block diagram showing the configuration of a cooking assistance system according to the first embodiment. [Figure 2] FIG. 2 is a flowchart showing the operation of the cooking assistance system. [Figure 3] FIG. 3 is an example of a display screen of the cooking process in the cooking assistance system. [Figure 4] FIG. 4 shows an example of a display screen for aptitude evaluation in the cooking assistance system. [Figure 5] FIG. 5 is a functional block diagram showing the configuration of a cooking assistance system according to the second embodiment. [Figure 6] FIG. 6 is a flowchart showing the operation of the cooking assistance device in the cooking assistance system. [Figure 7] FIG. 7 is a flowchart showing the operation of the user terminal in the cooking assistance system. DETAILED DESCRIPTION OF THE INVENTION

[0037] (Embodiment 1) The cooking assistance system 1 according to the present disclosure will be described below with reference to the drawings. The cooking assistance system 1 provides the cook with the cook's aptitude for each cooking step (hereinafter referred to as the "cooking step") based on the time required for each cooking step and the cook's psychological state. In this specification, cooking refers to a series of multiple cooking steps required to complete a dish. Furthermore, the cook refers to the person who cooks. More specifically, the cook refers to the person who cooks and is provided with an evaluation of the cook's aptitude for each cooking step by the cooking assistance system 1. Furthermore, the aptitude for a cooking step refers not only to whether the cooking step can be completed in the standard time required (hereinafter referred to as the "standard time required"), but also to the result of an evaluation of whether the cook enjoys or dislikes the cooking step. Details will be provided below.

[0038] A cooking process refers to an individual step included in cooking. A cooking process includes a type, ingredients, and detailed content. A cooking process type indicates an outline of the main tasks in a cooking process, and includes, for example, cutting, mixing, shaping, boiling, baking, steaming, and frying. An ingredient in a cooking process is an ingredient used in the cooking process, such as a raw material for a dish or an intermediate product created in another cooking process (e.g., chopped vegetables, hamburger steak filling, etc.). Detailed content of a cooking process is a specific cooking process, such as finely chopping an onion or julienned burdock. For example, cooking pork soup includes a cooking step of cutting ingredients, a cooking step of baking ingredients, and a cooking step of boiling ingredients. Also, cooking spring rolls includes a cooking step of cutting ingredients, a cooking step of mixing ingredients, a cooking step of shaping ingredients, and a cooking step of frying ingredients.

[0039] 1. Configuration 1, the cooking assistance system 1 according to the first embodiment includes a cooking assistance device 10, a user terminal 20, and a sensor terminal 30. The cooking assistance device 10 and the user terminal 20 are each connected to a network 2.

[0040] (1)Cooking support device As shown in FIG. 1, the cooking assistance device 10 includes a progress acquisition unit 11, a psychological state estimation unit 12, a determination unit 13, an output control unit 14, a storage unit 15, and a communication unit 16.

[0041] The progress status acquisition unit 11 determines which of the multiple cooking steps is being performed by the chef. The progress status acquisition unit 11 also outputs the required time for each of the multiple cooking steps. More specifically, the progress status acquisition unit 11 acquires information on whether each of the cooking steps has been completed from the user terminal 20 via the communication unit 16. The progress status acquisition unit 11 also stores the start time and end time of each cooking step based on the information on whether each cooking step has been completed. The progress status acquisition unit 11 calculates the required time for each cooking step based on the start time and end time of each stored cooking step. The progress status acquisition unit 11 outputs the start time and end time of each stored cooking step and the calculated required time.

[0042] The psychological state estimation unit 12 estimates the psychological state of the chef at each of the cooking steps based on the chef's physiological information at each of the cooking steps. The index indicating the psychological state is, for example, a stress value. The chef's physiological information is, for example, a heart rate.

[0043] More specifically, the psychological state estimation unit 12 acquires the chef's heart rate measured by the sensor terminal 30 as the chef's physiological information from the user terminal 20 via the communication unit 16. The psychological state estimation unit 12 also acquires the start time and end time of each cooking process from the progress acquisition unit 11. The psychological state estimation unit 12 then extracts the chef's physiological information for each of the cooking processes from the chef's physiological information acquired from the sensor terminal 30. More specifically, the psychological state estimation unit 12 extracts the chef's heart rate for each of the cooking processes from the chef's heart rate measured by the sensor terminal 30. The psychological state estimation unit 12 calculates the LF / HF ratio of the heart rate as a stress value based on the physiological information for the cooking processes. The LF / HF ratio is the ratio between the power spectrum (HF) of the high-frequency component of the heart rate and the power spectrum (LF) of the low-frequency component of the heart rate per unit time. For example, the psychological state estimation unit 12 divides the cooking process period into unit time periods and calculates the LF / HF value for each unit time period. The unit time period is, for example, two minutes. The psychological state estimation unit 12 then calculates a representative value of the LF / HF values ​​for the cooking process period as the stress value for the cooking process. The representative value of the LF / HF values ​​for the cooking process period is, for example, the average value of the LF / HF values ​​for each unit time period. A high LF / HF ratio indicates that the cook is sympathetically dominant. A low LF / HF ratio indicates that the cook is parasympathetically dominant. In other words, a high LF / HF ratio, which is a stress value, indicates that the cook is in a tense state, and a low LF / HF ratio indicates that the cook is more relaxed.

[0044] If the LF / HF values ​​per unit time include an abnormally high value, the psychological state estimation unit 12 excludes the abnormally high value from the LF / HF values ​​used to calculate the representative LF / HF value. An abnormally high value is, for example, an LF / HF value equal to or greater than a predetermined threshold. Alternatively, an abnormally high value may be, for example, a value outside the range of LF / HF values ​​previously obtained from a person who is a chef. This makes it possible to suppress the impact on the stress value even if the LF / HF value fluctuates due to factors other than a sense of dislike for cooking, such as an accident due to a cause other than cooking, such as a natural disaster, or a change in psychological state due to trouble between people.

[0045] The determination unit 13 determines the chef's aptitude for each of the multiple cooking processes based on the chef's psychological state during the cooking process. More specifically, the determination unit 13 determines whether the stress value during the cooking process is within the standard range, a low value lower than the standard range, a high value higher than the standard range, or an extremely high value higher than the high value. More specifically, if the HF / LF value is less than 0.8, the determination unit 13 determines the stress value to be low. If the HF / LF value is 0.8 or greater and less than 2.0, the determination unit 13 determines the stress value to be within the standard range. If the HF / LF value is 2.0 or greater and less than 5.0, the determination unit 13 determines the stress value to be high. If the HF / LF value is 5.0 or greater, the determination unit 13 determines the stress value to be extremely high.

[0046] The determination unit 13 also determines the suitability using the relationship between the cooking process time and the standard cooking process time. More specifically, if the difference between the cooking process time and the standard cooking process time is less than a threshold, the determination unit 13 determines that the cooking process was performed within the standard cooking time. The threshold is, for example, one minute. The threshold may also be, for example, 10% of the standard cooking time. If the cooking process time is shorter than the standard cooking time and the difference between the cooking process time and the standard cooking time is equal to or greater than the threshold, the determination unit 13 determines that the cooking process was performed faster than the standard cooking time. If the cooking process time is longer than the standard cooking time and the difference between the cooking process time and the standard cooking time is equal to or greater than the threshold, the determination unit 13 determines that the cooking process was performed slower than the standard cooking time.

[0047] The determination unit 13 outputs an aptitude level for each of the multiple cooking steps based on a combination of whether the cooking step was completed within the standard required time, faster than the standard required time, or slower than the standard required time, and whether the stress value for the cooking step was within the standard range, low, high, or extremely high. This allows the determination unit 13 to reflect not only the chef's skill but also whether the chef feels uncomfortable with the cooking step in the aptitude level for each cooking step. Therefore, for example, if the chef completed the cooking step slower than the standard required time but enjoyed the cooking step, it can be determined that the chef's skill is low but that the chef is improving quickly. Furthermore, for example, if the chef feels strongly uncomfortable with the cooking step, it can be determined that the chef's skill is not high even if the chef completed the cooking step faster than the standard required time.

[0048] More specifically, the judgment unit 13 makes the judgment as follows. If the cooking process is completed faster than the standard required time, the judgment unit 13 makes the judgment as follows. If the stress value is low, the aptitude level is "processing speed +1, proficiency level +1." If the stress value is within the standard range, the aptitude level is "processing speed +1, proficiency level 0." If the stress value is high, the aptitude level is "processing speed +1, proficiency level -1." If the stress value is extremely high, the aptitude level is "processing speed +1, proficiency level -2."

[0049] Furthermore, if the cooking process is completed within the standard required time, the judgment unit 13 makes the following judgment. If the stress value is low, the aptitude level is "processing speed 0, proficiency level +1." If the stress value is within the standard range, the aptitude level is "processing speed 0, proficiency level 0." If the stress value is high, the aptitude level is "processing speed 0, proficiency level -1." If the stress value is extremely high, the aptitude level is "processing speed 0, proficiency level -2."

[0050] Furthermore, if the cooking process is performed slower than the standard required time, the judgment unit 13 makes a judgment as follows: If the stress value is low, the aptitude level is "processing speed -1, proficiency level +1." If the stress value is within the standard range, the aptitude level is "processing speed -1, proficiency level 0." If the stress value is high, the aptitude level is "processing speed -1, proficiency level -1." If the stress value is extremely high, the aptitude level is "processing speed -1, proficiency level -2."

[0051] The output control unit 14 outputs information for presenting the aptitude level for each of the multiple cooking steps to the chef. The output control unit 14 transmits the aptitude level for each of the multiple cooking steps to the user terminal 20 and causes the user terminal 20 to display the aptitude level. The output control unit 14 converts the aptitude level for each of the multiple cooking steps into a message to present to the chef. For example, the output control unit 14 replaces an aptitude level of "processing speed -1, proficiency level -1" with the message "You'll improve if you study your weak points a little!". Similarly, for example, the output control unit 14 replaces an aptitude level of "processing speed 0, proficiency level +1" with the message "It looks like you had fun cooking!"

[0052] The storage unit 15 is a storage medium that stores recipe information for cooking performed by a chef. The recipe information includes, for each of a plurality of cooking steps, the type, ingredients, detailed contents, and standard required time.

[0053] The communication unit 16 is an interface that enables the cooking assistance device 10 to communicate with the user terminal 20 via the network 2.

[0054] The cooking assistance device 10 includes a computer system. The computer system is primarily composed of a processor and memory as hardware. The functions of the cooking assistance device 10 of the present disclosure are realized by the processor executing a program stored in the computer system's memory. The program may be pre-stored in the computer system's memory, provided via a telecommunications line, or stored on a non-transitory recording medium readable by the computer system, such as a memory card, optical disk, or hard disk drive. The processor of the computer system is composed of one or more electronic circuits, including a semiconductor integrated circuit (IC) or a large-scale integrated circuit (LSI). The integrated circuits, such as ICs and LSIs, are referred to by different names depending on the degree of integration, and include integrated circuits called system LSIs, very large-scale integrations (VLSIs), and ultra-large-scale integrations (ULSIs). Furthermore, field-programmable gate arrays (FPGAs), which are programmed after the LSI is manufactured, or logic devices that allow the reconfiguration of internal connections or internal circuit partitions of the LSI, can also be used as processors. The electronic circuits may be integrated into one chip or distributed across multiple chips. The chips may be integrated into one device or distributed across multiple devices. The computer system referred to here includes a microcontroller having one or more processors and one or more memories. Therefore, the microcontroller is also composed of one or more electronic circuits including a semiconductor integrated circuit or a large-scale integrated circuit.

[0055] Furthermore, it is not essential for the cooking assistance device 10 that multiple functions are integrated into one housing, and the components of the cooking assistance device 10 may be distributed across multiple housings. Furthermore, at least some of the functions of the cooking assistance device 10, for example, some of the functions of the psychological state estimation unit 12, may be realized by the cloud (cloud computing) or the like.

[0056] Conversely, in the first embodiment, at least some of the functions of the cooking assistance system 1 that are distributed among multiple devices may be integrated into one housing. For example, some of the functions of the cooking assistance system 1 that are distributed between the progress acquisition unit 11 and the user terminal 20 may be integrated into one housing.

[0057] (2) User terminal The user terminal 20 is, for example, an information terminal such as a smartphone, a tablet terminal, etc. As shown in FIG. 1, the user terminal 20 includes a control unit 21, a display unit 22, an input unit 23, a first communication unit 24, and a second communication unit 25.

[0058] The control unit 21, for example, acquires a dish name from the cook via the input unit 23, and receives recipe information corresponding to the dish name from the cooking assistance device 10. The control unit 21 outputs the cooking steps included in the recipe information to the display unit 22 for each cooking step. Furthermore, when the input unit 23 receives input indicating that the cook has completed a cooking step, the control unit 21 notifies the progress acquisition unit 11 of the cooking assistance device 10 of the completion of the cooking step. After notifying the completion of the cooking step, if there is a next cooking step, the control unit 21 outputs the cooking steps for the next cooking step. Furthermore, after notifying the completion of the cooking step, if there is no next cooking step, the control unit 21 receives a proficiency judgment from the judgment unit 13 of the cooking assistance device 10 and outputs it to the display unit 22.

[0059] The control unit 21 also acquires physiological information of the chef from the sensor terminal 30 via the second communication unit 25 and transmits it to the cooking assistance device 10.

[0060] The display unit 22 is a device that outputs images, and is, for example, a liquid crystal display or an organic EL display.

[0061] The input unit 23 is a device that accepts input of instructions from a chef, and is, for example, a keyboard, a mouse, a touch panel, etc. In the first embodiment, the display unit 22 and the input unit 23 are an integrated touch panel.

[0062] The first communication unit 24 is an interface for the user terminal 20 to communicate with the cooking assistance device 10 via the network 2.

[0063] The second communication unit 25 is an interface for the user terminal 20 to communicate with the sensor terminal 30 one-to-one.

[0064] (3) Sensor terminal The sensor terminal 30 is, for example, a wearable sensor such as a smart watch, etc. As shown in FIG.

[0065] The sensor 32 is a sensor that detects physiological information of the cook. More specifically, the sensor 32 is a heart rate sensor.

[0066] The control unit 31 stores the chef's physiological information output by the sensor 32 in the memory unit 33 in association with the time when the physiological information was acquired. Furthermore, when the control unit 31 receives a request for the chef's physiological information from the user terminal 20 via the communication unit 34, it outputs the physiological information stored in the memory unit 33 to the user terminal 20.

[0067] The storage unit 33 is a storage medium that stores the physiological information of the chef output by the sensor 32.

[0068] The communication unit 34 is an interface for the sensor terminal 30 to communicate with the user terminal 20 one-to-one via the second communication unit 25 .

[0069] 2.Operation FIG. 2 is a flowchart showing the operation of the cooking assistance system 1 according to the first embodiment.

[0070] 2, the user terminal 20 receives input of information specifying a recipe from a chef (step S21). The information specifying a recipe is, for example, the name of a dish, the names of ingredients, and the cooking steps included in the cooking. When the user terminal 20 receives input of information specifying a recipe from a chef, it transmits the information to the cooking assistance device 10.

[0071] Next, the cooking support device 10 acquires recipe information (step S11). The cooking support device 10 acquires recipe information that corresponds to information that identifies a recipe from the recipe information stored in the storage unit 15. In the example described below, the cooking support device 10 acquires recipe information for a hamburger steak.

[0072] Next, the cooking assistance device 10 provides cooking process information (step S12). The cooking assistance device 10 transmits information about the first cooking process included in the recipe information to the user terminal 20. For example, the cooking assistance device 10 transmits information about the first cooking process included in the recipe information for hamburger steak. The information about the first cooking process includes information that the type is a process of cutting ingredients, information that the ingredient is onion, and information that the detailed content is chopping.

[0073] After providing the cooking process information to the user terminal 20, the cooking assistance device 10 stores the start time of the cooking process (step S13). More specifically, the progress acquisition unit 11 of the cooking assistance device 10 stores the time when step S12 was performed as the start time of the first cooking process.

[0074] The user terminal 20 displays the cooking process information received from the cooking assistance device 10 on the display unit 22 (step S22). Fig. 3 is a schematic diagram of a screen 110 displayed on the display unit 22 of the user terminal 20. The screen 110 includes, for example, information 111 about the dish, information 112 about the cooking process, detailed content 113 included in the cooking process, and a cooking process completion notification button 114.

[0075] Continuing the explanation, returning to Figure 2. Next, the user terminal 20 determines whether or not there is an input from the chef indicating that the cooking process is complete (step S23). If the cooking process completion notification button 114 (see Figure 3) is not touched (No in step S23), the user terminal 20 repeatedly executes step S23.

[0076] When the user terminal 20 detects an input to the input unit 23 corresponding to "Next" displayed on the display unit 22 (Yes in step S23), it acquires physiological information from the sensor terminal 30 (step S24). When the cooking process completion notification button 114 (see FIG. 3) is touched, the user terminal 20 acquires the heart rate, which is physiological information, from the sensor terminal 30.

[0077] Next, the user terminal 20 transmits a cooking process completion notification and the physiological information to the cooking assistance device 10 (step S25). The cooking process completion notification is information indicating that the cooking process received in step S22 has been completed.

[0078] After transmitting the cooking process completion notification and physiological information to the cooking assistance device 10, the user terminal 20 waits until it receives cooking process information or skill evaluation information (step S26).

[0079] When the cooking assistance device 10 receives the cooking process completion notification, it calculates the time required for the cooking process (step S14). The progress acquisition unit 11 of the cooking assistance device 10 stores the time when the cooking process completion notification was received as the end time of the cooking process. The progress acquisition unit 11 also calculates the time required for the cooking process based on the cooking process start time stored in step S13.

[0080] Next, the cooking assistance device 10 estimates the psychological state during the cooking process (step S15). The psychological state estimation unit 12 of the cooking assistance device 10 acquires the start time and end time of the cooking process from the progress acquisition unit 11. The psychological state estimation unit 12 acquires the physiological information transmitted by the user terminal 20 in step S24 and extracts physiological information for the cooking process period based on the start time and end time of the cooking process. Next, the psychological state estimation unit 12 calculates a stress value for the cooking process from the physiological information for the cooking process. More specifically, the psychological state estimation unit 12 divides the cooking process period into unit times and calculates an LF / HF value for each unit time. The unit time is, for example, two minutes. Then, the psychological state estimation unit 12 calculates a representative value of the LF / HF values ​​for the cooking process period as the stress value for the cooking process. The representative value of the LF / HF values ​​for the cooking process period is, for example, the average value of the LF / HF values ​​for each unit time.

[0081] Next, the cooking assistance device 10 evaluates the chef's aptitude for the cooking process (step S16). The judgment unit 13 of the cooking assistance device 10 acquires the time required for the cooking process from the progress acquisition unit 11. The judgment unit 13 also acquires a stress value for the cooking process from the psychological state estimation unit 12. The judgment unit 13 also acquires a standard time required for the cooking process from the memory unit 15. The judgment unit 13 then judges the chef's aptitude based on the stress value and the relationship between the time required for the cooking process and the standard time required.

[0082] More specifically, the determining unit 13 determines whether the stress value in the cooking process is within the standard range, a low value lower than the standard range, a high value higher than the standard range, or an extremely high value higher than the high value.

[0083] Furthermore, the determination unit 13 determines whether the cooking process was completed within the standard required time, faster than the standard required time, or slower than the standard required time.

[0084] The judgment unit 13 evaluates the processing speed, which is a component of the aptitude value, based on whether the cooking process was completed within the standard required time, faster than the standard required time, or slower than the standard required time. The judgment unit also evaluates the proficiency, which is a component of the aptitude value, based on whether the stress value in the cooking process is within the standard range or a value lower than the standard range. The judgment unit outputs a combination of the evaluation of the processing speed and the evaluation of the proficiency as an aptitude value.

[0085] Next, the cooking support device 10 determines whether the recipe information includes the next cooking step (step S16). If the recipe information includes the next cooking step (Yes in step S16), the cooking support device 10 returns to step S12 and transmits information about the next cooking step included in the recipe information to the user terminal 20. The cooking support device 10 performs the operations from step S12 to step S17 for the next cooking step. The user terminal 20 receives the next cooking step information in step S26 and performs the operations from step S22 to step S26 for the next cooking step.

[0086] On the other hand, if the recipe information does not include the next cooking step (No in step S16), the cooking assistance device 10 outputs the suitability for all cooking steps to the user terminal 20 (step S18). The output control unit 14 replaces the suitability corresponding to each of the multiple cooking steps with a message corresponding to the suitability and outputs it.

[0087] In step S26, user terminal 20 receives the suitability corresponding to each of the multiple cooking steps and displays a screen indicating the suitability of each cooking step on display unit 22 (step S27). Fig. 4 is a schematic diagram of screen 120 displayed on display unit 22 of user terminal 20. Screen 120 includes, for example, information 121 related to cooking, suitability information 122 for each cooking step, and a done button 123. When done button 123 is touched, user terminal 20 ends display of screen 120.

[0088] After the above processing, the cooking assistance system 1 ends the processing.

[0089] 3.Effects In the cooking assistance system 1 according to the first embodiment, the determination unit 13 determines the aptitude of each cooking step based on the chef's psychological state, which is based on physiological information acquired from the chef by the sensor terminal 30. Therefore, the cooking assistance system 1 can use the chef's nervousness or sense of discomfort in determining the aptitude for each of the multiple cooking steps based on the chef's stress level. This allows the cooking assistance system 1 to accurately determine the chef's aptitude for each of the multiple cooking steps.

[0090] Furthermore, in the cooking assistance system 1 according to the first embodiment, the physiological information is heart rate. Therefore, the stress level of the chef can be estimated with high accuracy. Furthermore, in the cooking assistance system 1 according to the first embodiment, the sensor terminal 30 is a wearable sensor. Therefore, the stress level of the chef can be easily measured without imposing an excessive burden on the chef.

[0091] (Variation 1) In the cooking assistance system 1 according to the first embodiment, the sensor terminal 30 uses the heart rate as physiological information. However, the physiological information is not limited to the heart rate as long as it is information that indicates the chef's state of tension or sense of inadequacy.

[0092] In the cooking assistance system 1 according to the first modification of the first embodiment, the sensor 32 of the sensor terminal 30 measures the chef's electrodermal activity. For example, the sensor 32 measures a skin resistance response (SRR), which is the resistance between two specific points on the chef's skin. The sensor terminal 30 stores the measured resistance between the two points on the skin as physiological information in the storage unit 33. In step S23, the user terminal 20 acquires the measured resistance between the two points on the skin from the sensor terminal 30 as physiological information, and in step S24, transmits the resistance between the two points on the skin to the cooking assistance device 10. In step S15, the psychological state estimation unit 12 of the cooking assistance device 10 calculates a stress value based on the resistance between the two points on the skin. When the chef is sympathetically dominant (in a tense state), sweating reduces the resistance between the two points on the skin. Therefore, the higher the resistance value, which is physiological information, the lower the stress value, and the lower the resistance value, which is physiological information, the higher the stress value.

[0093] The sensor 32 may measure the skin potential response (SPR), which is the potential difference between two specific points on the chef's skin, as the chef's electrodermal activity. When the chef's psychological state changes, the potential difference between two points on the skin, which is physiological information, also changes accordingly. That is, when the chef's psychological state changes from a relaxed state to a tense state, the potential difference between two points on the skin, which is physiological information, changes according to a specific first pattern. Also, when the chef's psychological state changes from a tense state to a relaxed state, the potential difference between two points on the skin, which is physiological information, changes according to a specific second pattern. Therefore, it is possible to detect whether the chef's psychological state is tense or relaxed based on the fluctuation pattern of the potential difference between two points on the skin, which is physiological information.

[0094] Therefore, the cooking assistance system 1 according to the first modification of the first embodiment can also accurately determine the chef's aptitude for a cooking process based on the chef's psychological state, which is based on the chef's physiological information.

[0095] (Variation 2) In the cooking assistance system 1 according to the first embodiment, the psychological state estimation unit 12 divides the cooking process period into unit time periods and calculates the LF / HF value for each unit time period. The psychological state estimation unit 12 then calculates the representative value of the LF / HF values ​​for the cooking process period as the stress value for the cooking process. The representative value of the LF / HF values ​​for the duration of the cooking process is the average value of the LF / HF values ​​for each unit time period. However, the stress value of the chef during the cooking process may be calculated using other methods.

[0096] In the cooking assistance system 1 according to the second modification of the first embodiment, the psychological state estimation unit 12 divides the cooking process period into unit time periods and calculates the LF / HF value for each unit time period. The psychological state estimation unit 12 then outputs the median of the LF / HF values ​​during the execution time of the cooking process as the stress value. This method can mitigate the effects of temporary increases in the stress value.

[0097] In the cooking assistance system 1 according to the second modification of the first embodiment, the psychological state estimation unit 12 may calculate the LF / HF value for the entire duration of the cooking process, and use the calculated value as the stress value.

[0098] (Variation 3) In the cooking assistance system 1 according to the first embodiment, the judgment unit 13 judges the aptitude of the cook for each cooking step. However, the cooking assistance system 1 may also judge the aptitude of the cook for the entire cooking process, including all cooking steps.

[0099] In the cooking assistance system 1 according to the third modification of the first embodiment, the determination unit 13 further determines the chef's aptitude for cooking. The determination unit 13 determines the chef's aptitude for cooking, for example, as follows: The determination unit 13 calculates a stress value for the entire cooking process. The stress value is calculated, for example, as a weighted average value obtained by weighting the stress value for each cooking process by the time required for the cooking process. More specifically, for each cooking process, the stress value for the cooking process is multiplied by the time required for the cooking process. Then, the products of the stress value for the cooking process and the time required for the cooking process are summed for all cooking processes, and this value is divided by the total time required for the cooking processes. In this way, the time average of the stress values ​​for all cooking processes is calculated as the stress value for the entire cooking process. The determination unit 13 then determines the aptitude for the entire cooking process using the stress value for the entire cooking process. Note that the determination unit 13 may also determine the aptitude by using the relationship between the total time required for the cooking processes and the total standard time required for the cooking processes. A specific method for determining the suitability can use the same criteria as those used to determine the suitability of each cooking step.

[0100] The method for calculating the stress value for the entire cooking process is not limited to the above example. For example, the stress value may be calculated as follows. The psychological state estimation unit 12 divides all cooking processes into unit times and calculates the LF / HF value for each unit time. The psychological state estimation unit 12 then outputs the median of the LF / HF values ​​for all cooking processes as the stress value.

[0101] The stress value for the entire cooking process may be calculated as follows: For example, the psychological state estimation unit 12 calculates the LF / HF values ​​for all cooking steps as the stress value.

[0102] In the cooking assistance system 1 according to the third variant of the first embodiment, in addition to evaluating each cooking step, the cooking process as a whole can also be accurately judged based on the chef's psychological state, which is based on the chef's physiological information, to determine the chef's suitability for the cooking steps.

[0103] (Embodiment 2) In the cooking assistance system 1 according to the first embodiment, the cooking assistance device 10 acquires the progress of the cooking process based on input from the cook to the user terminal 20. However, acquisition of the progress of the cooking process is not limited to input from the cook to the user terminal 20, and may also be based on actions related to cooking. In the cooking assistance system 1a according to the second embodiment, the cooking assistance device 10a acquires the progress of the cooking process based on the actions of cooking appliances.

[0104] 1. Configuration As shown in Fig. 5, the cooking assistance system 1a according to the second embodiment includes a cooking assistance device 10a, a user terminal 20, a sensor terminal 30, and one or more (only one is shown in Fig. 5) cooking appliances 40. The cooking assistance device 10a, the user terminal 20, and the cooking appliances 40 are each connected to a network 2. In the following description, the same components as those in the cooking assistance system 1a according to the first embodiment are denoted by the same reference numerals, and description thereof will be omitted.

[0105] (1)Cooking equipment The cooking appliance 40 is an appliance used for cooking. More specifically, the cooking appliance 40 is a cooking appliance such as a stove, oven, microwave, or food processor. The cooking appliance 40 includes a control unit 41 that outputs the operating status to the progress acquisition unit 11a, and a communication unit 42 that is an interface for connecting to the network 2. The operating status is information that indicates the state of the cooking appliance 40. For example, if the cooking appliance 40 is a stove, the operating status includes heating power information and temperature information from a temperature sensor. Also, for example, if the cooking appliance 40 is an oven, the operating status includes the set temperature, the temperature inside the oven, the set time, and the elapsed time. Also, for example, if the cooking appliance 40 is a microwave oven, the operating status includes the output (wattage) and the set time.

[0106] (2)Cooking support equipment The cooking assistance device 10a includes a progress acquisition unit 11a, a psychological state estimation unit 12, a determination unit 13, an output control unit 14, a storage unit 15, and a communication unit 16a.

[0107] The progress acquisition unit 11a communicates with the cooking appliance 40 via the communication unit 16a. The progress acquisition unit 11a acquires the operating status of the cooking appliance 40 from the cooking appliance 40. The progress acquisition unit 11a estimates the progress of the cooking process by the cook based on the operating status of the cooking appliance 40. For example, if the cooking process includes a step of grilling ingredients, and the heat information in the operating status of the cooking appliance 40, which is a stove, changes from "off" to "medium," the cooking assistance device 10a determines that the cook has started grilling the ingredients. Also, for example, if the cooking process includes a step of grilling ingredients, and the heat information in the operating status of the cooking appliance 40, which is a stove, changes from "medium" to "off," the cooking assistance device 10a determines that the cook has completed grilling the ingredients.

[0108] The communication unit 16a communicates with not only the user terminal 20 but also the cooking appliance 40 via the network 2.

[0109] 2.Operation Fig. 6 is a flowchart showing the operation of the cooking assistance device 10a in the cooking assistance system 1a according to embodiment 2. Fig. 7 is a flowchart showing the operation of the user terminal 20 in the cooking assistance system 1a according to embodiment 2. Note that steps similar to those in the operation of the cooking assistance system 1 shown in Fig. 2 are assigned the same step numbers, and detailed explanations will be omitted.

[0110] As shown in FIG. 7, the user terminal 20 receives input of information specifying a recipe from a chef (step S21).

[0111] 6, the cooking assistance device 10a acquires recipe information (step S11). The cooking assistance device 10a acquires recipe information that corresponds to information that identifies a recipe from the recipe information stored in the storage unit 15.

[0112] Next, the cooking assistance device 10a provides cooking process information (step S12). The cooking assistance device 10a transmits information on the first cooking process included in the recipe information to the user terminal 20.

[0113] After providing the cooking process information to the user terminal 20, the cooking assistance device 10a stores the start time of the cooking process (step S13). The progress acquisition unit 11 of the cooking assistance device 10a stores the time at that point in time as the start time of the cooking process.

[0114] Next, the cooking assistance device 10a determines whether or not a cooking process completion notification has been received from the user terminal 20 (Step S31). If a cooking process completion notification has been received from the user terminal 20 (Yes in Step S31), the cooking assistance device 10a performs the processes from Step S14 onwards. On the other hand, if a cooking process completion notification has not been received from the user terminal 20 (No in Step S31), the cooking assistance device 10a acquires operation information from the cooking appliance 40 (Step S32).

[0115] After step S32, the progress status acquisition unit 11a of the cooking assistance device 10a determines whether the cooking process is complete based on the operating status (step S33). For example, in hamburger recipe information, the information related to the second cooking process includes information that it is a process of grilling ingredients, information that the ingredients are onions, and information that the grilling method is stir-frying. Therefore, the progress status acquisition unit 11a determines that the second cooking process is complete when the heat information in the operating status of the cooking appliance 40, which is a stove, changes from "off" to "medium heat" and then changes back to "off."

[0116] Furthermore, the progress status acquiring unit 11a may determine that a cooking process is complete when it detects an operating state corresponding to the next cooking process. For example, in recipe information for pork soup, the second cooking process is a process of grilling ingredients, and the third cooking process is a process of simmering ingredients. Therefore, when the heat information in the operating state of the cooking appliance 40, which is a stove, changes from "off" to "medium heat" and detects that the temperature exceeds 100°C and then drops, it can be assumed that the ingredients started to be fried when the temperature dropped. Furthermore, when the temperature exceeds 100°C after the ingredients have started to be fried and then drops again, it can be assumed that the step of simmering the ingredients started when the temperature dropped again. Therefore, the progress status acquiring unit 11a determines that a cooking process is complete even when it detects an operating state corresponding to the next cooking process.

[0117] If the progress acquisition unit 11a determines that the cooking process is complete based on the operating status (Yes in step S33), the cooking assistance device 10a sends a cooking process completion notification to the user terminal 20 (step S34). After step S34, the cooking assistance device 10a performs the processes from step S14 onwards. On the other hand, if the progress acquisition unit 11a does not determine that the cooking process is complete based on the operating status (No in step S33), the cooking assistance device 10a returns to step S31. That is, the cooking assistance device 10a repeats steps S31 and S32 until at least one of steps S31 and S32 becomes Yes.

[0118] On the other hand, as shown in FIG. 7, when the user terminal 20 receives the cooking process information from the cooking assistance device 10a, it displays the cooking steps included in the cooking process information on the display unit 22 (step S22).

[0119] Next, the user terminal 20 determines whether or not a cooking process completion notification has been received from the cooking assistance device 10a (Step S42). If a cooking process completion notification has been received from the cooking assistance device 10a (Yes in Step S42), the user terminal 20 performs the processes from Step S24 onwards.

[0120] On the other hand, if the user terminal 20 does not receive a cooking process completion notification from the cooking assistance device 10a (No in step S42), the user terminal 20 determines whether the chef has input that the cooking process is complete (step S23). When the user terminal 20 detects an input to the input unit 23 corresponding to "Next" displayed on the display unit 22 (Yes in step S23), the user terminal 20 sends a cooking process completion notification to the cooking assistance device 10a (step S41) and performs the processing of step S24 and subsequent steps. On the other hand, if there is no input to the input unit 23 corresponding to "Next" displayed on the display unit 22 (No in step S23), the user terminal 20 returns to step S42. That is, the user terminal 20 repeats step S42 and step S23 until at least one of step S42 and step S23 becomes Yes.

[0121] After step S41 or after the result of step S42 is Yes, the user terminal 20 acquires physiological information from the sensor terminal 30 (step S24).

[0122] Next, the user terminal 20 transmits the physiological information to the cooking assistance device 10a (step S43).

[0123] After transmitting the physiological information to the cooking assistance device 10a, the user terminal 20 waits until it receives cooking process information or skill evaluation information (step S26).

[0124] 6, after step S34 or after step S31 is judged as "Yes," the cooking assistance device 10a measures the time required for the cooking process (step S14). The progress acquisition unit 11a of the cooking assistance device 10a stores the time at that point as the end time of the cooking process. The progress acquisition unit 11a also calculates the time required for the cooking process based on the start time of the cooking process stored in step S13.

[0125] Next, the cooking assistance device 10a estimates the psychological state during the cooking process (step S15). The psychological state estimation unit 12 of the cooking assistance device 10a acquires the start time and end time of the cooking process from the progress acquisition unit 11a. The psychological state estimation unit 12 extracts physiological information during the cooking process based on the start time and end time of the cooking process. Next, the psychological state estimation unit 12 calculates a stress value during the cooking process from the physiological information during the cooking process.

[0126] Next, the cooking support device 10a evaluates the aptitude for the cooking process (step S16). The judgment unit 13 of the cooking support device 10a acquires the time required for the cooking process from the progress acquisition unit 11. The judgment unit 13 also acquires a stress value for the cooking process from the psychological state estimation unit 12. The judgment unit 13 also acquires a standard time required for the cooking process from the memory unit 15. The judgment unit 13 then judges the aptitude of the chef based on the stress value and the relationship between the time required for the cooking process and the standard time required.

[0127] Next, the cooking support device 10a determines whether the recipe information includes the next cooking step (step S16). If the recipe information includes the next cooking step (Yes in step S16), the cooking support device 10a returns to step S12, and transmits the information about the next cooking step included in the recipe information to the user terminal 20. The cooking support device 10a performs the operations from step S12 to step S17 for the next cooking step. As shown in FIG. 7, the user terminal 20 receives the next cooking step information in step S26, and performs the operations from step S22 to step S26 for the next cooking step.

[0128] On the other hand, as shown in FIG. 6, if the recipe information does not include the next cooking step (No in step S16), the cooking assistance device 10a outputs the evaluation of the suitability of all cooking steps to the user terminal 20 (step S18).

[0129] As shown in FIG. 7, the user terminal 20 receives the evaluation of the aptitude level in step S26 and displays the chef's aptitude level for each cooking step on the display unit 22 (step S27).

[0130] After the above processing, the cooking assistance system 1a ends the processing.

[0131] 3.Effects In the cooking assistance system 1a according to the second embodiment, the determination unit 13 also determines the suitability of each cooking step based on the chef's psychological state, which is based on physiological information acquired from the sensor terminal 30. Therefore, the cooking assistance system 1a can use the chef's nervousness or dislike for each cooking step to determine the chef's suitability based on the chef's stress level. This allows the cooking assistance system 1a to accurately determine the chef's suitability for each cooking step based on the chef's psychological state, which is based on the chef's physiological information.

[0132] Furthermore, in the cooking assistance system 1a according to the second embodiment, the physiological information is heart rate. Therefore, the stress level of the chef can be measured with high accuracy. Furthermore, in the cooking assistance system 1a according to the second embodiment, the sensor terminal 30 is a wearable sensor. Therefore, the stress level of the chef can be easily measured without imposing an excessive burden on the chef.

[0133] Furthermore, the cooking assistance system 1a according to the second embodiment determines the progress of each cooking step based on the operating state of the cooking appliance 40. Therefore, the cook does not necessarily have to input the completion of the cooking step into the user terminal 20, which further reduces the cook's burden.

[0134] (Variation) The cooking assistance system 1a according to the second embodiment determines the progress of each cooking step based on the operating state of the cooking appliance 40. However, the cooking assistance system 1a may also determine the progress of each cooking step based on other information.

[0135] A cooking assistance system 1a according to a modification of the second embodiment further includes, for example, one or more cameras that capture images of the cooking status of the chef, and a behavior inference system that infers the actions of the chef based on the images captured by the cameras.

[0136] A cooking assistance system 1a according to a modification of the second embodiment includes, for example, a camera that captures an image of a cutting board and a camera that captures an image of a stove. The behavior inference system, for example, infers the type and shape of ingredients on the cutting board from an image of the cutting board. The progress status acquisition unit 11a determines that the cooking process is complete if, for example, the plank-shaped ingredients are ingredients to be used in the cooking process and the shape of the ingredients on the cutting board is the shape of the ingredients after the cooking process. For example, in a spring roll recipe, the first cooking process is a process of cutting ingredients, and the ingredients are bamboo shoots and green peppers, which are cut into thin strips. In the first cooking process, the progress status acquisition unit 11a determines that the first cooking process is complete if the behavior inference system detects thinly sliced ​​bamboo shoots and thinly sliced ​​green peppers on the cutting board.

[0137] The behavior inference system also infers the implementation status and progress of the heating process from, for example, an image captured of a stove. The progress status acquisition unit 11a determines that the cooking process is complete when, for example, it detects ingredients in a pot or frying pan after the cooking process has been completed. For example, in a spring roll recipe, the fourth cooking process is a process of frying ingredients, and the ingredients are raw spring rolls after shaping. When the behavior inference system detects that the golden brown spring rolls have been pulled out of the frying oil in the fourth cooking process, the progress status acquisition unit 11a determines that the fourth cooking process is complete.

[0138] The cooking assistance system 1a according to the modified example of the second embodiment also eliminates the need for the cook to input the completion of the cooking process into the user terminal 20, further reducing the burden on the cook.

[0139] (Other variations) (1) In the cooking assistance systems 1 and 1a according to the first and second embodiments and their modifications, the chef's stress level and the chef's sense of discomfort are used to determine the chef's suitability for each cooking step. Therefore, for example, recipes suitable for improving cooking skills may be provided based on the chef's suitability assessment.

[0140] For example, the cooking assistance system 1 suggests recipes that include cooking steps similar to a cooking step with an aptitude level of "processing speed -1, skill level +1." More specifically, for example, if the aptitude level for the cutting step, which is the first cooking step in a hamburger steak recipe, is "processing speed -1, skill level +1," the system suggests a recipe that includes the cutting step. This allows a user to efficiently practice a cooking step that takes longer than the standard time but that the user is not uncomfortable with. Recipe suggestions are not limited to this; for example, the cooking assistance system 1 suggests recipes that include cooking steps similar to a cooking step with an aptitude level of "processing speed +1, skill level -1." More specifically, for example, if the aptitude level for the forming step, which is the third cooking step in a spring roll recipe, is "processing speed +1, skill level -1," the system suggests a recipe that includes the forming step. This makes it possible to help a user overcome their dislike of a cooking step that takes longer than the standard time by repeatedly practicing it.

[0141] (2) In the cooking assistance systems 1 and 1a according to the first and second embodiments and the modifications, the user terminal 20 acquires physiological information from the sensor terminal 30 and transmits it to the psychological state estimation unit 12. However, the sensor terminal 30 may have an interface connectable to the network 2, and the sensor terminal 30 may transmit the physiological information to the psychological state estimation unit 12.

[0142] Furthermore, the physiological information acquired from the chef by the sensor terminal 30 is not limited to heart rate, skin resistance response, or skin potential response. The physiological information acquired from the chef by the sensor terminal 30 may be any information that changes depending on the stress level, such as blood pressure, blood oxygen concentration, blood glucose level, respiration rate, body temperature, etc.

[0143] The sensor terminal 30 may also be a biosensor that is wrapped around a part of the body other than the arm, a patch sensor that is attached to the skin, or an invasive medical sensor that is pierced into the skin.

[0144] (3) In the cooking assistance systems 1 and 1a according to the first and second embodiments and the modifications, the user terminal 20 acquires physiological information from the sensor terminal 30 and transmits it to the psychological state estimation unit 12. However, the user terminal 20 may calculate a stress value based on the physiological information acquired from the sensor terminal 30 and transmit the stress value to the psychological state estimation unit 12. Also, for example, the cooking assistance devices 10 and 10a may not include the psychological state estimation unit 12, and the user terminal 20 may include the psychological state estimation unit 12. Also, for example, the sensor terminal 30 may calculate a stress value based on the physiological state acquired by itself, and the sensor terminal 30 may function as the psychological state estimation unit 12.

[0145] (4) In the cooking assistance system 1 according to the first embodiment and each of the modifications, the user terminal 20 receives an input from the chef indicating that a cooking process is complete, and the progress acquisition unit 11 calculates the time required for the cooking process from the time the information about the cooking process is sent until the cooking process completion notification is received as the time required for the cooking process. However, for example, the user terminal 20 may calculate the time required for the cooking process from the time the information about the cooking process is received until the input from the chef indicating that the cooking process is complete as the time required for the cooking process, and send this to the progress acquisition unit 11. Also, for example, the cooking assistance device 10 may not include the progress acquisition unit 11, and the user terminal 20 may include the progress acquisition unit 11.

[0146] (5) In the cooking assistance systems 1 and 1a according to the first and second embodiments and their modifications, the processing speed is evaluated in three stages from +1 to -1, and the proficiency level is evaluated in four stages from +1 to -2. However, the processing speed may be evaluated in two stages or four or more stages. The proficiency level may be evaluated in two, three, or five or more stages. [Explanation of symbols]

[0147] 1, 1a Cooking support system 11, 11a Progress status acquisition section 12. Mental state estimation unit 13 Judgment section 14 Output control section 20 User terminal (information terminal) 22 Display section 23 Input section 24 First Communications Department (Communications Department) 30 sensor terminals

Claims

1. a progress status acquisition unit that acquires the progress of cooking including a plurality of cooking steps; a psychological state estimation unit that estimates a psychological state of the chef in each of the plurality of cooking steps based on physiological information of the chef performing the cooking; and a determination unit that determines the chef's aptitude for each of the plurality of cooking processes based on the psychological state. Cooking assistance system.

2. The index indicating the psychological state is a stress value. The cooking assistance system according to claim 1 .

3. The physiological information includes the chef's heart rate. The cooking assistance system according to claim 2 .

4. The physiological information includes a measurement of the chef's electrodermal activity. The cooking assistance system according to claim 2 .

5. The sensor terminal further includes a sensor terminal that acquires the physiological information and outputs the physiological information to the psychological state estimation unit. The cooking assistance system according to any one of claims 2 to 4.

6. The sensor terminal is a wearable sensor. The cooking assistance system according to claim 5 .

7. the progress acquisition unit receives a completion notification from the chef for each of the plurality of cooking steps; The cooking assistance system according to claim 1 .

8. the progress status acquisition unit determines whether or not at least one of the cooking processes has been completed based on an operating state of a cooking appliance used in the cooking process. The cooking assistance system according to claim 1 .

9. The determination unit Acquire a standard required time for each of the plurality of cooking steps; determining the suitability of each of the plurality of cooking steps by further using the relationship between the time required for the cooking step and the standard required time for the cooking step; The cooking assistance system according to any one of claims 1 to 8.

10. An output control unit is further provided that outputs the aptitude of the chef for the plurality of cooking processes determined by the determination unit. The cooking assistance system according to any one of claims 1 to 9.

11. a communication unit capable of communicating with the cooking assistance system according to any one of claims 1 to 10; an input unit that receives an input indicating completion of each of the plurality of cooking steps; a control unit that transmits a notification indicating that the input unit has received the input indicating completion to the progress status acquisition unit and acquires an aptitude level from the determination unit; a display unit that displays the aptitude level; An information terminal comprising:

12. a progress status acquisition step of acquiring the progress of cooking including a plurality of cooking steps; a psychological state estimation step of estimating a psychological state of the chef in each of the plurality of cooking steps based on physiological information of the chef performing the cooking; a determining step of determining the chef's aptitude for each of the plurality of cooking processes based on the psychological state; A cooking assistance method including:

13. A program that causes one or more processors to execute the cooking assistance method according to claim 12.

14. a progress status acquisition unit that transmits a notification indicating that an input indicating completion of each of the plurality of cooking steps has been received to the cooking assistance system according to claim 1, and acquires and displays the suitability from the determination unit; A method for controlling an information terminal.

15. A program for causing an information terminal having one or more processors to execute the control method according to claim 14.

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