Cooking assistance method, cooking assistance device, and program

Abstract

To provide a method for supporting cooking that allows for appropriately supporting cooking.SOLUTION: A method for supporting cooking includes: acquiring pressure to be applied to a cooking board when a first food material is cut on the cooking board or pressure is applied to the first food material on the cooking board, in a first cooking step (step Sa2); changing the detail of a second cooking step to be done following the first cooking step, using information based on the pressure (step Sa3); and outputting information of the second cooking step changed from an output device 20 (step Sa4).SELECTED DRAWING: Figure 16

Description

[Technical Field]

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

[0002] Food processors including a weighing device have been proposed in the past (see, for example, Patent Document 1). This food processor includes a food processing container, a food weighing bowl, and a weighing sensor. The food processing container holds ingredients to be processed. The weighing sensor measures the weight of the food weighing bowl on which the food is placed. The food weighing bowl is placed on top of the food processing container while the ingredients are being weighed, and the food weighing bowl covers the food processing container while the food is being cooked. This makes it easy to weigh the food to be cooked. In other words, this food processor provides a user-friendly cooking assistance method. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 5814935 Summary of the Invention [Problem to be solved by the invention]

[0004] However, the food processor of Patent Document 1 has a problem in that it is difficult to provide appropriate cooking assistance.

[0005] Therefore, the present disclosure provides a cooking assistance method that can provide appropriate cooking assistance. [Means for solving the problem]

[0006] A cooking assistance method according to one embodiment of the present disclosure is a cooking assistance method performed by a computer, which (a) acquires the pressure applied to a cooking plate when a first ingredient is cut on the cooking plate or when pressure is applied to the first ingredient on the cooking plate during a first cooking step, (b) uses information based on the pressure to change the content of a second cooking step that is performed after the first cooking step, and (c) outputs information about the changed second cooking step from an output device.

[0007] A cooking assistance method according to one embodiment of the present disclosure is a cooking assistance method performed by a computer, which (a) outputs information about a first cooking process of cutting a first ingredient or applying pressure to the first ingredient from an output device, (b) acquires at least one of the pressure applied to the cooking plate when the first ingredient is cut on the cooking plate or when pressure is applied to the first ingredient on the cooking plate during the first cooking process, the number of times the first ingredient is cut, and the state of the first ingredient after cutting, (c) modifies the content of a second cooking process performed after the first cooking process using information based on at least one of the pressure, the number of times the first ingredient is cut, and the state of the first ingredient after cutting, and (d) outputs information about the modified second cooking process from the output device.

[0008] These comprehensive or specific aspects may be realized as a system, a method, an integrated circuit, a computer program, or a computer-readable recording medium such as a CD-ROM, or may be realized as any combination of the system, the method, the integrated circuit, the computer program, and the recording medium. The recording medium may also be a non-transitory recording medium. [Effects of the Invention]

[0009] The cooking assistance method of the present disclosure can provide appropriate cooking assistance.

[0010] Further advantages and benefits of certain aspects of the present disclosure will become apparent from the specification and drawings. Such advantages and / or benefits may be provided by some of the embodiments and features described in the specification and drawings, but not all of them necessarily need to be provided to obtain one or more identical features. [Brief explanation of the drawings]

[0011] [Figure 1] FIG. 1 is a diagram showing the appearance of the cooking assistance system according to the first embodiment. [Figure 2A] FIG. 2A is a block diagram showing an example of the configuration of the cooking assistance system according to the first embodiment. [Figure 2B] FIG. 2B is a block diagram showing another example of the configuration of the cooking assistance system according to the first embodiment. [Figure 2C] FIG. 2C is a block diagram showing yet another example of the configuration of the cooking assistance system according to the first embodiment. [Figure 3] FIG. 3 is a diagram showing the appearance of the cooking assistance device according to the first embodiment. [Figure 4] FIG. 4 is a diagram showing the changes in the load and its derivative when cutting a food material. [Figure 5] FIG. 5 is a diagram showing the change in load and the maximum load when cutting food material. [Figure 6] FIG. 6 is a diagram showing an example of deriving the hardness of ingredients in the first embodiment. [Figure 7] FIG. 7 is a diagram showing an example of deriving the thickness of a food ingredient in the first embodiment. [Figure 8] FIG. 8 is a diagram showing an example of an image obtained by the second sensor according to the first embodiment. [Figure 9] FIG. 9 is a diagram showing the change in load and the ease of cooking when cutting food materials. [Figure 10] FIG. 10 is a diagram showing an example of an image displayed by the output device according to the first embodiment. [Figure 11]FIG. 11 is a sequence diagram showing the processing operations of the cooking assistance system according to the first embodiment. [Figure 12] FIG. 12 is a flowchart showing the processing operation of the control unit according to the first embodiment. [Figure 13A] FIG. 13A is a diagram showing an example of recipe data stored in a memory according to the first embodiment. [Figure 13B] FIG. 13B is a diagram showing an example of change and addition data stored in the memory according to the first embodiment. [Figure 14] FIG. 14 is a diagram showing an example of changing the temperature pattern according to the first embodiment. [Figure 15] FIG. 15 is a diagram conceptually showing a combination of cooking data and change and addition data for the dish "curry" in the first embodiment. [Figure 16] FIG. 16 is a flowchart showing the processing operation of the control unit according to the first embodiment to change the contents of the cooking process. [Figure 17] FIG. 17 is a diagram showing an example of the timing of screen transition and zero reset of the output device according to the second embodiment. [Figure 18] FIG. 18 is a diagram showing an example of screen transitions and process content transitions of the output device when preparing the dish "fried chicken" in the second embodiment. [Figure 19] FIG. 19 is a diagram showing another example of screen transitions and process content transitions of the output device when preparing the dish "fried chicken" in the second embodiment. [Figure 20] FIG. 20 is a diagram showing another example of screen transitions and process content transitions of the output device when preparing the dish "fried chicken" in the second embodiment. [Figure 21] FIG. 21 shows an example of screen transitions and process content transitions on the output device when a dish is made by cutting ingredients multiple times in the second embodiment. [Figure 22] FIG. 22 is a diagram showing another example of screen transitions and process content transitions on the output device when cooking a dish by performing the task of cutting ingredients multiple times in the second embodiment. [Figure 23] FIG. 23 is a diagram showing another example of screen transitions and process content transitions on the output device when cooking a dish by performing the task of cutting ingredients multiple times in the second embodiment. [Figure 24A] FIG. 24A is a flowchart showing the processing operation of the control unit in the second embodiment. [Figure 24B] FIG. 24B is a flowchart showing the processing operation of the control unit in the second embodiment. [Figure 25] FIG. 25 is a flowchart showing the processing operation of the control unit in the second embodiment to perform zero reset. [Figure 26] FIG. 26 is a diagram showing the change in the load applied to the cooking plate when cutting a hard ingredient, when cutting a soft ingredient, and when weighing the ingredients. [Figure 27] FIG. 27 is a diagram showing a comparison of the load range, the load resolution, and the time resolution of each measurement mode in the third embodiment. [Figure 28] FIG. 28 is a diagram showing changes in load when a hard food material is cut, measured in the first measurement mode for cutting in the third embodiment. [Figure 29] FIG. 29 is a diagram showing a change in weight of, for example, water measured in the weighing measurement mode in the third embodiment. [Figure 30] FIG. 30 is a flowchart showing the processing operations associated with switching of the measurement mode by the control unit in the third embodiment. [Figure 31] FIG. 31 is a diagram showing an example of screen transitions and process content transitions of the output device according to the third embodiment. [Figure 32] FIG. 32 is a diagram showing another example of screen transitions and process content transitions of the output device according to the third embodiment. [Figure 33] FIG. 33 is a diagram showing another example of screen transitions and transitions of processing contents of the output device according to the third embodiment. [Figure 34A] FIG. 34A is a flowchart showing the processing operation of the control unit in the third embodiment. [Figure 34B] FIG. 34B is a flowchart showing the processing operation of the control unit in the third embodiment. [Figure 35] FIG. 35 is a flowchart showing the processing operation of the control unit in the third embodiment when switching the measurement mode. [Figure 36A] FIG. 36A is a diagram showing an example of recipe data stored in a memory according to the fourth embodiment. [Figure 36B] FIG. 36B is a diagram showing an example of change and addition data stored in the memory according to the fourth embodiment. [Figure 37] FIG. 37 is a diagram showing an example of an image displayed by the output device according to the fourth embodiment. [Figure 38] FIG. 38 is a diagram showing another example of an image displayed by the output device according to the fourth embodiment. [Figure 39] FIG. 39 is a flowchart showing the processing operation of the control unit in the fourth embodiment to change the contents of the cooking process. DETAILED DESCRIPTION OF THE INVENTION

[0012] A cooking assistance method according to one embodiment of the present disclosure is a cooking assistance method performed by a computer, which (a) outputs information about a first cooking process of cutting a first ingredient or applying pressure to the first ingredient from an output device, (b) acquires at least one of the pressure applied to the cooking plate when the first ingredient is cut on the cooking plate or when pressure is applied to the first ingredient on the cooking plate during the first cooking process, the number of times the first ingredient is cut, and the state of the first ingredient after cutting, (c) modifies the content of a second cooking process performed after the first cooking process using information based on at least one of the pressure, the number of times the first ingredient is cut, and the state of the first ingredient after cutting, and (d) outputs information about the modified second cooking process from the output device.

[0013] As a result, for example, a user of the output device performs cooking according to the information on the first cooking process output from the output device. Then, through the cooking process, at least one of the pressure, the number of cuttings, and the state of the first ingredient, or information based on at least one of these, is obtained as a result of the cooking process. Even if the result of the cooking process differs from the result expected in the first cooking process, the result of the cooking process is used to change the content of the second cooking process. Therefore, even if the result of the cooking process in the first cooking process deviates from the expectation, the impact of this on the cooked food can be reduced in the second cooking process. As a result, cooking assistance can be provided appropriately.

[0014] In addition, in (c), a first thickness of the first ingredient after cutting may be estimated based on the number of cuts, and the content of the second cooking step may be changed using the first thickness of the first ingredient as information based on the number of cuts. For example, in (c), a second thickness associated with the first cooking step may be acquired, and the content of the second cooking step may be changed using a result of comparing the first thickness with the second thickness.

[0015] As a result, a first thickness is obtained as a result of the cooking operation in the first cooking step, and the content of the second cooking step is changed using the first thickness. Therefore, even if the first thickness deviates from the second thickness assumed in the first cooking step, the effect of this deviation on the cooked product can be reduced in the second cooking step.

[0016] Furthermore, in (c), a first hardness of the first ingredient after cutting or a first hardness of the first ingredient after applying pressure may be estimated based on the pressure, and the content of the second cooking step may be changed using the first hardness of the first ingredient as information based on the pressure. For example, in (c), a second hardness associated with the first cooking step may be acquired, and the content of the second cooking step may be changed using a comparison result between the first hardness and the second hardness.

[0017] In this way, a first hardness is obtained as a result of the cooking operation in the first cooking step, and the content of the second cooking step is changed using the first hardness. Therefore, even if the first hardness deviates from the second hardness assumed in the first cooking step, the influence of this on the cooked product can be reduced in the second cooking step.

[0018] In addition, in (c), depending on the comparison result, at least one of the cutting method of the second ingredient used in the second cooking process and the heating method of the first ingredient after cutting used in the second cooking process may be changed as the content of the second cooking process.

[0019] As a result, 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 to be cut in the second cooking step, the cutting method for the second ingredient is changed. Therefore, even if the first thickness becomes greater, the first ingredient and the second ingredient can be made to have the same thickness after cutting. Also, for example, if the first hardness of the first ingredient after cutting is harder than the second hardness, the heating method for the first ingredient is changed. Therefore, by changing the heating method, the hardness of the first ingredient after cutting can be made closer to the second hardness.

[0020] In addition, in (c), 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.

[0021] 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, the additional processing may involve further cutting the first ingredient after cutting, or heating the first ingredient after cutting in a microwave oven. Therefore, by adding the additional processing, the hardness of the first ingredient after cutting can be made closer to the second hardness.

[0022] A cooking assistance method according to one embodiment of the present disclosure is a computer-implemented cooking assistance method, which (a) causes an output device to output information about a first cooking step in which a first ingredient to be used in cooking is placed on a cooking plate; (b) during the first cooking step, obtains the weight of the first ingredient placed on the cooking plate; (c) uses the weight of the first ingredient to change the content of a second cooking step performed after the first cooking step; and (d) causes the output device to output information about the changed second cooking step. For example, in (c), the content of the second cooking step may be changed by changing the weight of the second ingredient to be used in the second cooking step. For example, the first ingredient and the second ingredient may each be ingredients or cooking materials such as water or seasonings.

[0023] As a result, for example, a user of an output device places a first ingredient on a cooking plate according to the information on the first cooking process output from the output device. Then, the weight of the first ingredient is obtained. Even if the weight differs from the weight expected in the first cooking process, the content of the second cooking process is changed according to the weight. Therefore, even if the weight of the first ingredient used in the first cooking process deviates from the expected weight, the impact of this on the cooked product can be reduced in the second cooking process. As a result, cooking assistance can be provided appropriately.

[0024] In addition, in (c), a rule may be referenced that associates a reference range for the weight of the first ingredient with a method for changing the second cooking process to be applied when the weight of the first ingredient is outside the reference range, and when the weight of the first ingredient obtained in (b) is outside the reference range, the content of the second cooking process may be changed according to the method indicated in the rule. Note that the predetermined weight may be the weight specified in the recipe.

[0025] This allows the second cooking step to be changed appropriately.

[0026] Furthermore, the method of changing the second cooking process indicated in the rule may be a method of (1) changing the weight of the second ingredient used in the second cooking process from a predetermined weight to a heavier weight if the weight of the first ingredient exceeds the standard range, or (2) changing the weight of the second ingredient used in the second cooking process from the predetermined weight to a lighter weight if the weight of the first ingredient is below the standard range.

[0027] This allows the amounts of the first and second ingredients to be balanced.

[0028] In addition, the cooking assistance method may further include (e) calculating the weight of the third ingredient 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) outputting the calculated weight of the third ingredient from the output device.

[0029] This allows the weight of the third ingredient to be calculated based on the weight of the first ingredient, making it possible to balance the amounts of the first ingredient and the third ingredient.

[0030] In addition, the cooking assistance method may further include (g) acquiring number of people information indicating the number of people, (h) calculating the weight of each of at least one ingredient used in the cooking according to the number of people indicated by the number of people information, and (i) outputting the calculated weight of each of the at least one ingredient from the output device.

[0031] This means that even if the cooking data only indicates the weight of each ingredient to make a dish for, say, two people, the weight of the ingredients for any number of people indicated in the number of people information will be output, allowing the user to appropriately make a dish for that number of people.

[0032] Hereinafter, the embodiments will be specifically described with reference to the drawings.

[0033] The embodiments described below are all comprehensive or specific examples. The numerical values, shapes, materials, components, component placement and connection configurations, steps, and step order shown in the following embodiments are merely examples and are not intended to limit the present disclosure. Furthermore, among the components in the following embodiments, components that are not described in the independent claims that represent the highest concepts are described as optional components.

[0034] Furthermore, each figure is a schematic diagram and is not necessarily an exact illustration. Furthermore, in each figure, the same components are assigned the same reference numerals. Furthermore, in the following embodiments, expressions such as "approximately the same" are used. For example, "approximately the same" does not only mean being completely the same, but also means being substantially the same, that is, including an error of, for example, a few percent. Furthermore, "approximately the same" means being the same within the scope in which the effects of the present disclosure can be achieved. The same applies to other expressions using "approximately the same."

[0035] (Embodiment 1) FIG. 1 shows the appearance of the cooking assistance system according to this embodiment.

[0036] In this disclosure, the vertical direction is referred to as the Z-axis direction or up-down direction, a direction in a plane perpendicular to the vertical direction is referred to as the Y-axis direction or depth direction, and a direction perpendicular to the Y-axis direction in 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 near side. 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. Note that the values ​​of load, time, etc. in this embodiment are merely examples, and other values ​​may be used.

[0037] As shown in FIG. 1, the cooking assistance system 100 in this embodiment includes a cooking assistance device 10 and an output device 20 that are installed in, for example, a system kitchen.

[0038] The cooking support device 10 is placed on a kitchen counter in a system kitchen, for example, and used as a cutting board. The cooking support device 10 may be incorporated into the kitchen counter or may be configured independently of the kitchen counter.

[0039] The output device 20 is placed on, for example, a kitchen counter, 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, a plasma display, or an organic EL (Electro-Luminescence) display. The output device 20 may further include a speaker. Note that, like the cooking assistance device 10, the output device 20 may be incorporated into the counter, or may be configured independently of the counter. For example, the output device 20 may be included in electronic devices such as a microwave oven, a refrigerator, etc.

[0040] The cooking assistance system 100 may also include a second sensor 30 configured as, for example, a camera. The second sensor 30 captures an image of the cooking assistance device 10 from above and outputs the captured image to the cooking assistance device 10.

[0041] FIG. 2A is a block diagram showing an example of the configuration of the cooking assistance system 100 according to this embodiment.

[0042] The cooking assistance device 10 includes a cooking plate 11, a control unit 12, a first sensor 13, and a memory 14. The cooking assistance system 100 may include a second sensor 30 instead of the first sensor 13.

[0043] At least one of food ingredients, cooking materials, and cooking utensils to be used in cooking is placed on the cooking plate 11 as a mounting object. Food 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 may be other appliances.

[0044] First sensor 13 is, for example, a pressure sensor, and continuously outputs a signal indicating a numerical value such as a voltage value that changes in accordance with the load applied to cooking plate 11 to control unit 12 as a pressure signal.

[0045] The memory 14 holds, for example, cooking data for each dish that indicates information about at least one cooking step for preparing the dish. That is, the cooking data is a recipe for the dish. Furthermore, for each of the at least one cooking step, the cooking data is presentation information that indicates the cooking work in that cooking step, and includes images and sounds output from the output device 20. The memory 14 may be a RAM (Read Access Memory), a ROM (Random Only Memory), or a semiconductor memory. Note that such memory 14 may be volatile or non-volatile.

[0046] The control unit 12 is, for example, a CPU (Central Processing Unit) or a 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 above-mentioned cooking data stored in the memory 14 and causes the output device 20 to sequentially output presentation information for at least one cooking step indicated in the cooking data. A user of the cooking assistance system 100 performs the cooking step indicated by the presentation information, i.e., cooking, in accordance with the presentation information output from the output device 20.

[0047] FIG. 2B is a block diagram showing another example of the configuration of the cooking assistance system 100 according to this embodiment.

[0048] 2A, the cooking assistance device 10 includes a control unit 12 and a memory 14. However, as shown in FIG. 2B, the control unit 12 and the memory 14 may be included in the output device 20. In this case, the cooking assistance device 10 includes a processing unit 15 that processes the pressure signal output from the first sensor 13 and outputs the processed signal to the output device 20.

[0049] FIG. 2C is a block diagram showing yet another example of the configuration of the cooking assistance system 100 according to this embodiment.

[0050] As shown in Fig. 2C, the cooking assistance system 100 may include a cloud server 200 connected to the cooking assistance 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 Fig. 2C, the cooking assistance device 10, the output device 20, and the second sensor 30 each include a communication interface for communicating with the cloud server 200. In the example shown in Fig. 2C, the cloud server 200 includes a control unit 12 and a memory 14 instead of the cooking assistance device 10.

[0051] As described above, the control unit 12 and the memory 14 may be provided in the cooking assistance device 10, the output device 20, or another external device. The other external device may be the cloud server 200. 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 external device described above 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 external device described above. The control unit 12 may also realize the functions of this embodiment by executing, for example, a computer program stored in the memory 14. If the memory 14 is provided in a device other than the cloud server 200, the above-mentioned recipe data, the change and addition data described below, and the computer program may be downloaded from the cloud server 200 or the like and stored in the memory 14.

[0052] Fig. 3 shows the appearance of the cooking assistance device 10 according to the present embodiment. Specifically, Fig. 3(a) shows the top surface of the cooking assistance device 10, and Fig. 3(b) shows the side surface of the cooking assistance device 10.

[0053] For example, as shown in Figure 3(b), the cooking plate 11 of the cooking assistance device 10 includes a first board 11a and a second board 11b arranged to face each other in the Z-axis direction. The first board 11a and the second board 11b are each substantially rectangular and have substantially the same size.

[0054] The first sensor 13 is, for example, four pressure sensors 13a, and is arranged so as to be sandwiched between the first board 11a and the second board 11b. These four pressure sensors 13a are arranged at the four corners of the cooking plate 11. Each of the four pressure sensors 13a detects, for example, 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.

[0055] The control unit 12 and the memory 14 may be disposed in the space between the first board 11a and the second board 11b, or may be disposed in another position.

[0056] The cooking assistance device 10 is placed so that the second board 11b is in contact with a cooking table. For example, ingredients are placed on the upper surface of the first board 11a, which is the surface on the positive side in the Z-axis direction, and the ingredients are cut with a knife or the like. Also, for example, a container such as a pot, cup, or bowl is placed on the upper surface of the first board 11a, and cooking ingredients such as water or seasonings are poured into the container to make soup stock or the like.

[0057] Therefore, when cooking is performed on the upper surface of first board 11a, i.e., cooking plate 11, each of four pressure sensors 13a of first sensor 13 detects the pressure received from cooking plate 11. Each of four pressure sensors 13a then outputs a pressure signal indicating the detection result, i.e., the sensing result, to control unit 12.

[0058] The control unit 12 receives pressure signals from the four pressure sensors 13a. That is, the control unit 12 acquires the pressure applied to the cooking plate 11 from each of the four pressure sensors 13a. The control unit 12 derives the load on the cooking plate 11 based on the pressure. 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 proportional coefficient, and then adding a constant. This load can be used to determine the weight or hardness of the ingredients placed on the first board 11a or the weight of the ingredients placed in a container placed on the first board 11a. Furthermore, changes in the load can be used to detect whether the ingredients have been cut, and changes in the center of gravity of the load can be used to derive the thickness of the cut ingredients. Furthermore, changes in the load can be used to derive the cooking speed of the cut ingredients. That is, the control unit 12 acquires at least one of the number of times the first ingredient has been cut and the condition of the first ingredient after cutting.

[0059] In this disclosure, the terms "cut food material," "food material to be cut," and "food material after cutting" refer to a portion of the food material separated from one end of the food material by cutting the food material. The thickness of the cut food material is the thickness in the direction perpendicular to the Z-axis direction, and when the food material is cut along the YZ plane, it is the thickness in the X-axis direction.

[0060] In this embodiment, control unit 12 changes the content of the subsequent cooking step based on the weight, hardness, thickness, and other information derived as a result of the cooking operation. That is, control unit 12 in this embodiment causes output device 20 to output information about the first cooking step of cutting the first ingredient. Then, control unit 12 acquires at least one of the following information during the first cooking step: the pressure applied to cooking plate 11 when cutting the first ingredient on cooking plate 11, the number of times the first ingredient is cut, and the condition of the first ingredient after cutting. For example, the condition of the first ingredient after cutting may be the weight, hardness, thickness, and other information described above. Control unit 12 then changes the content of the second cooking step performed after the first cooking step using information based on at least one of the pressure, the number of times the first ingredient is cut, and the condition of the first ingredient after cutting. Then, control unit 12 causes output device 20 to output the changed information about the second cooking step. For example, the information about the first cooking step and the information about the second cooking step are each the presentation information described above. In this way, the content of the second cooking process, which is the later cooking process, is changed and information about the second cooking process is output, so that cooking assistance can be provided appropriately, as will be described later.

[0061] [Detection of cut food ingredients] Figure 4 shows an example of the changes in load and its derivative when cutting food material. The horizontal axis of the graph in Figure 4 represents time [s], and the vertical axis represents load f [gf] and the derivative of load f df [gf / s].

[0062] As shown in Fig. 4, when cutting the food placed on the cooking plate 11, the load f applied to the cooking plate 11 changes over time. Further, the differential value df obtained by differentiating the load f with respect to time also changes over time. In the graph shown in Fig. 4, the load f when no food is placed on the cooking plate 11 and no knife is applied to the food is 0 gf.

[0063] The control unit 12 detects the cutting of the food based on the change in the load. Specifically, the control unit 12 identifies the time t1 during which a differential value df greater than 0 continuously occurs, that is, the time during which a force is continuously applied to the cooking plate 11, and determines whether the time t1 is longer than the threshold value th. Further, the control unit 12 determines whether the load f exceeds the threshold value fh within the time t1. Further, the control unit 12 determines whether the load f exceeding the threshold value fh drops below the threshold value fh after the elapse of the time t1.

[0064] 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 load f drops below the threshold value fh, the control unit 12 detects the cutting of the food placed on the cooking plate 11. That is, the control unit 12 detects the cutting of the food 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.

[0065] When the cooking support system 100 includes the second sensor 30, the control unit 12 may detect the cutting of the food based on the image obtained by the photographing by the second sensor 30. Further, the control unit 12 may acquire the number of cuttings of the first food based on the detection result, and may acquire the state of the first food after cutting. The state of the first food after cutting acquired in this case may be, for example, the thickness of the first food after cutting.

[0066] [Derivation of food hardness] Figure 5 shows the change in load and the maximum load when cutting food material. The horizontal axis of the graph in Figure 5 represents time [s], and the vertical axis represents load f [gf].

[0067] As shown in FIG. 5, when cutting food placed on cooking plate 11, load f applied to cooking plate 11 changes over time.

[0068] When the control unit 12 detects that the food ingredient has been cut, as shown in Fig. 4, it identifies a 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 and may be a section from that period until the load f reaches 0. The control unit 12 derives the hardness of the food ingredient based on the maximum load fmax and the type of food ingredient.

[0069] FIG. 6 shows an example of deriving the hardness of ingredients.

[0070] For example, the memory 14 stores the standard data shown in Fig. 6. The standard data indicates, for each of a plurality of types of ingredients, the standard maximum load for that type of ingredient.

[0071] Control unit 12 reads the standard maximum load corresponding to the type of food placed on cooking plate 11 from the standard data stored in memory 14. Control unit 12 then calculates the hardness index of the food placed on cooking plate 11 using the maximum load fmax identified as shown in Figure 5 and the read standard maximum load. The harder the food, the higher the hardness index value, and conversely, the softer the food, the lower the hardness index value.

[0072] As a specific example, when cutting of the ingredient "carrot" is performed in the cooking step indicated in the cooking data, the control unit 12 reads the standard maximum load "100 gf" corresponding to the ingredient "carrot" from the standard data. Then, the control unit 12 calculates a hardness index of "1.2" for the ingredient "carrot" by dividing the specified maximum load fmax=120 gf by the standard maximum load "100 gf." In this case, the control unit 12 determines that the hardness of the ingredient "carrot" is within the allowable range. Note that the control unit 12 may use the hardness index as the hardness of the ingredient, or may use the hardness level classified by the hardness index.

[0073] In this manner, the control unit 12 in this embodiment estimates the first hardness of the first ingredient after cutting based on the pressure. That is, the first hardness is derived. Then, the control unit 12 uses the first hardness of the first ingredient as information based on the pressure to change the content of the second cooking step.

[0074] Although cutting ingredients has been described as an example, the hardness of ingredients may also be derived when pressure is applied to ingredients without cutting them. In other words, the hardness of ingredients can be derived in the same way as when cutting ingredients by applying pressure to cooking plate 11. Examples of actions that apply pressure to ingredients without cutting them include beating ingredients, which includes beating meat to tenderize it, stretching dough, mixing dough, or kneading dough. Control unit 12 can also detect the action of applying pressure to ingredients in the same way as cutting ingredients, based on the pressure applied to cooking plate 11. For example, when ingredients placed on cooking plate 11 are hit, the pressure applied to the ingredients is also applied to cooking plate 11, so control unit 12 can detect the action of beating ingredients based on the pressure applied to cooking plate 11. Furthermore, when the dough is being stretched, the dough collides with cooking plate 11, applying pressure to cooking plate 11, and control unit 12 can detect the action of stretching the dough from the pressure applied to cooking plate 11. Furthermore, when the dough is mixed or kneaded on cooking plate 11, the pressure applied to the ingredients is also applied to cooking plate 11, and control unit 12 can detect these actions from the pressure applied to cooking plate 11.

[0075] Therefore, in this embodiment, control unit 12 causes output device 20 to output information about a first cooking step in which a first ingredient is cut or pressure is applied to the first ingredient. Control unit 12 then acquires at least one of the following data when the first ingredient is cut or pressure is applied to the first ingredient on cooking plate 11 during the first cooking step: the pressure applied to cooking plate 11, the number of times the first ingredient is cut, and the state of the first ingredient after cutting. Control unit 12 then modifies the content of a second cooking step to be performed after the first cooking step using information based on at least one of the pressure, the number of times the first ingredient is cut, and the state of the first ingredient after cutting. Control unit 12 then causes output device 20 to output information about the modified second cooking step.

[0076] [Calculation of thickness perpendicular to the Z-axis direction] Fig. 7 shows an example of how to derive the thickness of an ingredient. Fig. 7 shows the ingredient 1 placed on the cooking plate 11 as viewed from the positive side in the Z-axis direction.

[0077] For example, as shown in Figure 7(a), a user holds food ingredient 1 on cooking plate 11 and cuts the food ingredient 1 multiple times while moving a knife held in hand in the X-axis direction. Multiple cutting lines a1 generated by the cutting are aligned along the Y-axis direction and the X-axis direction. The distance between adjacent cutting lines a1 corresponds to the thickness of the cut food ingredient 1 in the X-axis direction.

[0078] At this time, each time food ingredient 1 is cut, control unit 12 determines the center of gravity of the load acting on cooking plate 11 based on the values ​​indicated by the pressure signals from each of the four pressure sensors 13a. This center of gravity varies depending on the position where food ingredient 1 is cut, i.e., the position of cutting line a1. Therefore, 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.

[0079] 7(b), the user may move the food ingredient 1 placed on the cooking plate 11 in the X-axis direction without moving the knife held in the hand in the X-axis direction, thereby cutting the food ingredient 1 multiple times. In this case, the distance the food ingredient 1 moves in the X-axis direction to cut it corresponds to the thickness of the cut food ingredient 1 in the X-axis direction.

[0080] At this time, each time food ingredient 1 is moved, control unit 12 identifies the center of gravity of the load acting on cooking plate 11 based on the values ​​indicated by the pressure signals from each of four pressure sensors 13a. Therefore, 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.

[0081] FIG. 8 shows an example of an image obtained by the second sensor 30. As shown in FIG.

[0082] If the cooking assistance system 100 is equipped with a second sensor 30, the control unit 12 may derive the thickness of the ingredients based on an image captured by the second sensor 30.

[0083] For example, the control unit 12 acquires the image P1 shown in FIG. 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 plate 11 and the knife a2 are shown in the image P1. Specifically, the control unit 12 performs edge detection on the image P1 as image processing, and determines whether the outline of the knife a2 is included in at least one outline represented by the detected edges, for example, by pattern matching. If the control unit 12 determines that the outline of the knife a2 is included, it detects that the knife a2 is shown in the image P1. Furthermore, if the outline of another object is present around the outline of the knife a2, the control unit 12 detects that the object is shown in the image P1 as the food ingredient 1. As a result, the control unit 12 detects that the food ingredient 1 has been cut from the image P1.

[0084] Next, the control unit 12 acquires image P2 shown in Figure 8(b) from the second sensor 30. The control unit 12 detects the thickness of the cut food ingredient 1 in the X-axis direction shown in image P2 by performing image processing on image P2. Specifically, the control unit 12 performs edge detection on image P2 as image processing, and derives the width in the X-axis direction of the outline of the cut food ingredient 1 represented by the detected edges as the thickness of the cut food ingredient 1 in the X-axis direction.

[0085] In the above example, the control unit 12 uses edge detection as the image processing, but other image processing may be used to detect the cutting of the food ingredient 1 and derive the thickness of the cut food ingredient 1. The control unit 12 may also use machine learning such as deep learning to detect the cutting and derive the thickness.

[0086] In addition, when cutting ingredients in a cooking process indicated in the cooking data, the control unit 12 may read the standard length of the ingredients from the memory 14 and derive the thickness of the cut ingredients by dividing the standard length by the number of cuts.

[0087] Control unit 12 may also estimate the length of the ingredient. For example, when cutting an ingredient in a cooking step indicated in the recipe data, control unit 12 reads the standard length and standard weight of the ingredient from memory 14. Next, control unit 12 calculates the ratio of the weight of the ingredient based on the pressure signal value of first sensor 13 to the standard weight, and estimates the length of the ingredient by multiplying the standard length by this ratio. Control unit 12 may then derive the thickness of the cut ingredient by dividing the estimated length of the ingredient by the number of cuts.

[0088] In this case, 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. Control unit 12 then uses the first thickness of the first ingredient as information based on the number of cuts to change the content of the second cooking step. As a result, even if the thickness of the first ingredient after cutting deviates from the expected thickness in the cooking step of cutting the first ingredient, the impact of this on the cooked product can be reduced in the subsequent second cooking step.

[0089] [Derivation of cooking ease] Figure 9 shows the relationship between the change in load and the cooking speed when cutting food. The horizontal axis of the graph in Figure 9 represents time [s], and the vertical axis represents load f [gf].

[0090] As shown in FIG. 9, when cutting food placed on cooking plate 11, load f applied to cooking plate 11 changes over time.

[0091] When the control unit 12 detects that the food material has been cut as shown in Fig. 4, it calculates an integral value obtained by integrating the load f over time in the cut detection section as the ease of cooking of the cut food material. This integral value corresponds to the area of ​​the hatched region shown in Fig. 9. This integral value also corresponds to the product of the hardness of the food material and its thickness in the Z-axis direction.

[0092] Note that, like the hardness described above, the control unit 12 may calculate the cookability based on standard data. For example, standard data related to cookability is stored in the memory 14. Specifically, the standard data indicates, for each of a plurality of types of ingredients, a standard value for the integral value obtained by time-integrating the load f in the cut detection section of that type of ingredient.

[0093] Control unit 12 reads from the standard data stored in memory 14 a standard value corresponding to the type of food placed on cooking plate 11, i.e., a standard value for the integral obtained by time-integrating load f in the cut detection section. Control unit 12 then calculates an index relating to the ease of cooking of the food placed on cooking plate 11 using the standard value and the integral obtained by time-integrating load f in the cut detection section. The index relating to the ease of cooking indicates a larger value for food that cooks easily, and conversely, a smaller value for food that cooks less easily.

[0094] [Image displayed on output device 20] FIG. 10 shows an example of an image displayed by the output device 20 in this embodiment.

[0095] For example, if the dish is "pork belly and radish," the cooking data for that dish includes a cooking step k of cutting the radish and a cooking step (k+1) of making the stock.

[0096] Control unit 12 reads the cooking data for the dish from memory 14 and displays an image relating to cooking step k included in the cooking data on output device 20, as shown in Fig. 10(a). The image relating to cooking step k includes a message urging the user to perform the cooking task, such as "Please cut the daikon radish in half." Therefore, upon seeing the image, the user follows the message and performs the cooking task of cutting the daikon radish placed on cooking plate 11 in half using a knife.

[0097] 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 another image related to the cooking process k, as shown in (b) of FIG. 10. The other image related to the cooking process k includes a message urging the user to perform the cooking task, such as "Please cut the half of the radish in half again." Furthermore, the other image related to the cooking process k may also show the progress of the cooking process k. For example, the cooking process k includes a first sub-step of cutting the radish in half and a second sub-step of cutting the half of the radish in half again. In this case, the control unit 12 determines that the first sub-step of the first and second sub-steps has been completed by detecting the cutting of the radish. Then, the control unit 12 causes the output device 20 to display a progress bar or progress meter indicating that the first sub-step of the cooking process k has been completed.

[0098] Next, the user, having seen another image relating to cooking step k, follows the message and performs the cooking task of cutting the half of the daikon radish placed on cooking plate 11 in half again using a knife. At this time, control unit 12 detects that the daikon radish has been cut and determines that the second sub-step, i.e., cooking step k, has been completed.

[0099] As a result, as shown in (c) of Figure 10, control unit 12 causes output device 20 to display an image relating to cooking step (k+1), which is the cooking step after cooking step k and involves making soup stock, in accordance with the cooking data. The image relating to cooking step (k+1) includes a message urging the user to perform the cooking task, such as "Please add 200g of water to the pot." Therefore, upon seeing the image, the user places the pot on cooking plate 11 and adds water, which is a cooking ingredient, to the pot in accordance with the message.

[0100] At this time, the control unit 12 derives the weight of the water, and as a result, the control unit 12 causes the output device 20 to display a progress ring or progress meter indicating the weight of the water actually added relative to 200 g of water.

[0101] Here, in this embodiment, the control unit 12 changes the content of the cooking step (k+1) that follows cooking step k, for example, depending on the result of the cooking work in cooking step k. The result of the cooking work in cooking step k is, for example, the number of cuts of the radish, the weight, hardness, or thickness of the cut radish, etc.

[0102] In addition, the image displayed on the output device 20 in this embodiment may be an image based on the description of JavaScript (registered trademark) in HTML, an image based on an image file specified in HTML, or any other image.

[0103] In the example shown in FIG. 10 , the control unit 12 displays an image including a message such as "Cut the radish in half" on the output device 20. The control unit 12 may also display information derived or calculated as a result of the cooking task on the output device 20. For example, the control unit 12 displays an image including a message such as "Cut the radish in half" as shown in FIG. 10 (a). The user, upon viewing the image, performs the cooking task of cutting the radish placed on the cooking plate 11 in half using a knife in accordance with the message. The control unit 12 may then display the weight, hardness, or thickness of the cut radish, which is derived as a result of the cooking task, on the output device 20 before the image shown in FIG. 10 (b) is displayed. For example, the control unit 12 may display the hardness index shown in FIG. 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." Moreover, the control unit 12 may cause the output device 20 to display the hardness level shown in FIG. 6 instead of the hardness index, or may cause the output device 20 to display both the hardness index and the hardness level.

[0104] [Processing flow] FIG. 11 is a sequence diagram showing the processing operation of the cooking assistance system 100.

[0105] The cooking assistance system 100 sequentially assists with each of the cooking steps 1 to N (N is an integer of 2 or more) indicated in the cooking data.

[0106] Specifically, first, the cooking assistance system 100 assists in the cooking process 1 by performing the processes of steps S101, S102, and S105 to S107.

[0107] (Step S101) For example, the control unit 12 instructs the output device 20 to display image 1 associated with cooking step 1 of the recipe data stored in the memory 14. At this time, if a sound is associated with that cooking step 1, the control unit 12 also instructs the output device 20 to output that sound.

[0108] (Step S102) The output device 20 displays the image 1 based on an instruction from the control unit 12. Furthermore, if the output device 20 is also instructed to output sound, it also outputs the sound.

[0109] (Step S103) The user visually recognizes the image 1 displayed on the output device 20. Furthermore, if sound is being output from the output device 20, the user hears the sound.

[0110] (Step S104) Based on the visual recognition result of the image 1, the user performs the cooking task shown in the image 1 at least once.

[0111] (Step S105) Every time cooking is performed in step S104, the first sensor 13 outputs to the control unit 12 a pressure signal indicating the sensing result of the cooking operation.

[0112] (Step S106) The control unit 12 determines whether or not all cooking operations included in the cooking process 1 have been completed based on the sensing results of the cooking operations indicated by the pressure signal.

[0113] For example, the cooking data indicates that cooking tasks in cooking step 1 involve cutting ingredients M times (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 tasks have been completed. Alternatively, the cooking data indicates that cooking tasks in cooking step 1 involve cutting ingredients at intervals of Q cm (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 tasks have been completed by determining whether all of the thicknesses have reached Q cm. Alternatively, the cooking data indicates the working time of the cooking tasks 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 for cooking step 1 began, and determine whether the elapsed time reaches the working time, thereby determining whether all cooking tasks have been completed. Alternatively, if the cooking data indicates chopping an onion as a cooking task in cooking step 1, the control unit 12 may determine that the cooking task is completed when the maximum value of the pressure signal when cutting the onion falls below the threshold value.

[0114] Alternatively, the control unit 12 may determine that all cooking operations are completed when the time during which the numerical value indicated by the pressure signal output from the first sensor 13 is stable, i.e., the time during which the numerical value is within a predetermined range, is equal to or longer than a predetermined time.

[0115] Alternatively, control unit 12 may determine whether all cooking operations are completed based on a user gesture. For example, the gesture may involve tapping cooking plate 11 twice in succession with a knife. At this time, first sensor 13 outputs a pressure signal obtained by tapping cooking plate 11 twice in succession with the knife to control unit 12. Upon receiving the pressure signal, control unit 12 determines that all cooking operations are completed.

[0116] Alternatively, the cooking assistance system 100 may include an operation unit that physically accepts user operations. In such a case, the control unit 12 may determine that all cooking operations have been completed when an operation is performed on the operation unit.

[0117] (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 changes the content of the cooking process after cooking process 1 based on the results of the cooking operations. For example, the content of cooking process 2 immediately after cooking process 1 is changed. For example, if the result of cooking process 1 shows that the daikon radish is hard, the control unit 12 changes the content of cooking process 2 so that the daikon radish becomes soft.

[0118] Next, the cooking assistance system 100 performs steps S201, S202, and S205 to S207 to assist in cooking process 2, similar to the assistance in cooking process 1. The cooking assistance system 100 repeats this assistance in cooking processes until it assists in cooking process N, which is the final cooking process.

[0119] (Step S1001) When the support for the cooking process N is completed, the control unit 12 instructs the output device 20 to display a completion image.

[0120] (Step S1002) The output device 20 displays the end image based on an instruction from the control unit 12.

[0121] FIG. 12 is a flowchart showing the processing operation of the control unit 12.

[0122] (Step S1) First, the control unit 12 initializes a variable k to one.

[0123] (Step S2) Next, the control unit 12 instructs the output device 20 to display an image of the cooking step k indicated in the cooking data.

[0124] (Step S3) Next, the control unit 12 receives a pressure signal from the first sensor 13 .

[0125] (Step S4) Next, the control unit 12 determines whether or not all cooking operations included in the cooking step k have been completed based on the pressure signal received in step S3.

[0126] (Step S5) Next, the control unit 12 determines whether the variable k is less than the maximum value N.

[0127] (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.

[0128] (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 end image.

[0129] (Step S7) After incrementing variable k in step S6, control unit 12 identifies the result of the cooking operation that was most recently completed based on the pressure signal received in step S3. Then, control unit 12 determines whether to change the content of the cooking operations from cooking operation k onward based on the result of the cooking operation. Note that the most recently completed cooking operation is cooking operation k before the increment, and the cooking operation whose content is to be changed is cooking operation k after the increment or a cooking operation after cooking operation k. Here, if control unit 12 determines not to change the content of the cooking operation in step S7 (No in step S7), it repeats the process from step S2.

[0130] (Step S8) On the other hand, if the control unit 12 determines in step S7 that the content of the cooking process is to be changed (Yes in step S7), the control unit 12 changes the content of the cooking process, and the image of the cooking process displayed on the output device 20 in response to the instruction in the subsequent step S2 becomes an image showing the changed content.

[0131] [Cooking process changes and additions] FIG. 13A shows an example of recipe data stored in the memory 14.

[0132] As described above, the memory 14 stores cooking data for each of a plurality of dishes to prepare the dish. For example, as shown in FIG. 13A, the cooking data indicates information about each of cooking steps 1 to N to prepare the dish. Specifically, for each of cooking steps 1 to N, the cooking data indicates the type of cooking step, the content of the cooking step, and presentation information corresponding to the cooking step. Here, the content of the cooking step indicates the cooking target and cooking method used in the cooking step. Furthermore, 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 task in the cooking step.

[0133] Types of cooking processes include, for example, a cutting process, a preparation process, and a heating / cooling process. The cutting process is a process in which ingredients are cut on cooking plate 11 with, for example, a knife. In this cutting process, control unit 12 detects the cutting of ingredients and the number of times the ingredients are cut based on the pressure signal output from first sensor 13. Furthermore, control unit 12 may derive at least one of 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.

[0134] The heating and cooling process includes at least one of a heating process for heating the food material and a cooling process for cooling the food material. The heating process is at least one of baking, steaming, boiling, and broiling. The cooling process is at least one of freezing and refrigeration.

[0135] The preparation process is a process other than the cutting process and the heating / cooling process. For example, the preparation process is a process of placing ingredients or cooking utensils on cooking plate 11, a process of placing at least one of ingredients and cooking materials in a container that is a cooking utensil placed on cooking plate 11, a process of softening ingredients, or a process of cooking ingredients so that they can be easily cooked.

[0136] For example, the cooking data shown in Figure 13A indicates, for cooking step 1, the type of cooking step, "cutting step," the contents of the cooking step, which are the cooking object, "carrots," and the cooking method, "chopping," and the presentation information corresponding to the cooking step, "image 1, sound 1."

[0137] When a dish is selected by the user, control unit 12 reads out the cooking data corresponding to that dish from memory 14. Then, control unit 12 performs processing for each cooking step based on the information about that cooking step, following the order of the multiple cooking steps indicated in the cooking data. For example, because the presentation information for cooking step 1 is "Image 1, Sound 1," control unit 12 instructs output device 20 to display Image 1 and output Sound 1. Furthermore, because the type of cooking step in cooking step 1 is a "cutting step," control unit 12 detects the cutting of the ingredient "carrot," which is the cooking target, based on the pressure signal output from first sensor 13, and further derives the hardness, thickness, etc. of the cut carrot.

[0138] FIG. 13B shows an example of the changed and added data stored in the memory 14.

[0139] The memory 14 stores modification and addition data for modifying or adding the contents of the cooking steps for each of the multiple dishes. For example, as shown in FIG. 13B, the modification and addition data indicates, for each of cooking steps 1 to N, a derivation target, a reference range, and a 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 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 step, modifying the cutting step, adding a preparation step, modifying the heating and cooling step, and suggesting a different dish. This modification process is applied to the cooking step following the cooking step when the value of the derivation target derived in the cooking step is outside the reference range. Furthermore, this modification process is a process for modifying information, such as presentation information, related to the subsequent cooking step, as shown in the cooking data shown in FIG. 13A.

[0140] In this embodiment, when the value of the derivation target is outside the standard, the control unit 12 applies a change process to a subsequent cooking step. The control unit 12 may then, or beforehand, display the reason for applying the change process and the details of the change process on the output device 20. The reason for applying the change process may be the value of the derivation target. For example, if the derivation target is hardness, the reason for applying the change process may be the hardness index shown in FIG. 6 or the hardness level. The details of the change process may include, for example, adding a cutting process, adding a preparation process, or changing the heating / cooling process. Specifically, the control unit 12 may display a message on the output device 20 stating, "The radish in cooking step 1 is hard, so a cutting process has been added to cooking step 2." Furthermore, the control unit 12 may display the details of the cooking steps before the change on the output device 20 along with the message.

[0141] In this embodiment, the recipe data shown in FIG. 13A and the change and add data shown in FIG. 13B are separated, but the recipe data may include the change and add data.

[0142] For example, the modification and addition data shown in FIG. 13B indicates the derivation target "hardness" and a reference range A for cooking step 1. Therefore, in cooking step 1, the control unit 12 derives the hardness of the cut ingredients. This hardness is derived, for example, as a hardness index shown in FIG. 6. Furthermore, the reference range A is, for example, the allowable range shown in FIG. 6. The control unit 12 then compares the hardness index with the allowable range, and if the hardness index is outside the allowable range, i.e., if the value of the derivation target is outside the reference range, the control unit 12 performs the modification process indicated in the modification and addition data for the cooking steps after cooking step 1. The modification and addition data shown in FIG. 13B indicates, for cooking step 1, the addition of a cutting step, the addition of a preparation step, and the modification of a heating and cooling step as modification processes when the value of the derivation target exceeds the reference. Furthermore, the modification and addition data shown in FIG. 13B indicates, for cooking step 1, the suggestion of a different dish as modification processes when the value of the derivation target is below the reference. Therefore, if the hardness index is greater than the allowable range, the control unit 12 performs at least one of adding a cutting process, adding a preparation process, and changing the heating / cooling process in the cooking process after cooking process 1. Priorities may be determined in advance for these three change processes, and the control unit 12 may preferentially select the change process with the highest priority and perform the selected change process. On the other hand, if the hardness index is smaller than the allowable 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 on the output device 20 an image of the different dish and a message urging the user to change to the different dish.

[0143] Here, specific examples of the above-mentioned change processes are as follows.

[0144] The addition of a cutting step is a process of adding a step of cutting the food material cut in the cutting step into smaller pieces to the cooking step that follows the cutting step. Such a cutting step is added when the hardness or thickness of the food material cut in the previous cutting step exceeds a standard range.

[0145] For example, the control unit 12 derives the hardness or thickness of the sliced ​​carrots in the carrot-cutting step, which is cooking step 1 or 2, by referring to the modification and addition data shown in FIG. 13B. Then, when the control unit 12 determines that the numerical value (e.g., hardness index) indicating the hardness or thickness exceeds the reference range A or B, the control unit 12 adds a cutting step of cutting the sliced ​​carrots into even finer pieces to the cooking steps performed after the cutting step. In this way, the control unit 12 in this embodiment obtains the second thickness associated with the first cooking step and changes the content of the second cooking step using the result of comparing the first thickness and the second thickness derived in the first cooking step. The control unit 12 also obtains the second hardness associated with the first cooking step and changes the content of the second cooking step using the result of comparing the first hardness and the second hardness derived in the first cooking step. For example, the second thickness or the second hardness is within the reference range indicated in the modification and addition data. This allows the hardness or thickness of the food material to be brought within a predetermined standard range after it has been cut, even if the hardness or thickness is outside the predetermined standard range.

[0146] Changing the cutting process is a process in which the size of the food ingredient 2 to be cut in the cutting process of food ingredient 2, which is carried out after the cutting process of food ingredient 1, is changed to match the size of the food ingredient 1 cut in the previous cutting process. In other words, the size of the food ingredient 2 cut in the cutting process of food ingredient 2 is changed to approximately the same size as the food ingredient 1 cut in the cutting process of food ingredient 1. Such a change in the cutting process is carried out when the size of the food ingredient 1 cut in the cutting process of food ingredient 1 falls outside a standard range. Note that the size of the cut food ingredient may also be the thickness of the cut food ingredient.

[0147] For example, the control unit 12 derives the thickness of the sliced ​​radish in the radish cutting step, which is cooking step 2, by referring to the change and addition data shown in FIG. 13B. If the control unit 12 determines that the thickness is outside the reference range, it changes the thickness of the potatoes after cutting, which is predetermined for the potato cutting step performed after the cutting step, to the thickness of the radish that was previously cut. This makes it possible to appropriately adjust the texture or crunchiness of the radish and potato in the dish when they are placed in the mouth. In this way, the control unit 12 in this embodiment changes the cutting method of the second ingredient, such as the potatoes described above, used in the second cooking step as part of the second cooking step, depending on the comparison result between the first thickness derived in the first cooking step and the second thickness (for example, within the above-mentioned reference range). This makes it possible to appropriately adjust the texture as described above.

[0148] The combination of ingredients 1 and 2 after cutting, which are adjusted so that the thickness and other dimensions are approximately the same (i.e., the combination of the first ingredient and the second ingredient), is predetermined. Specifically, the combination of carrot and radish and the combination of radish and potato may be predetermined. For example, combination data indicating such combinations may be stored in memory 14, and control unit 12 may refer to the combination data to select a change to the cutting process from among multiple change processes.

[0149] The addition of a preparation step is a process of adding a step to soften the ingredients cut in the cutting step or a step to make the ingredients easier to cook, to the cooking step that follows the cutting step. Such addition of a preparation step is performed when the hardness or thickness of the ingredients cut in the cutting step falls outside the standard range.

[0150] For example, the control unit 12 refers to the change and addition data shown in FIG. 13B and derives the hardness of the sliced ​​carrots in the carrot cutting step, which is cooking step 1. If the control unit 12 determines that the numerical value indicating the hardness (e.g., the hardness index) exceeds the reference range A, it adds a preparatory step of softening the sliced ​​carrots in a microwave oven to the cooking steps that follow the cutting step. Also, if cooking step 1 is a meat cutting step, the control unit 12 adds a preparatory step of adding sake to the sliced ​​meat and kneading it in the meat to the cooking steps that follow the cutting step. This allows the hardness of the cut ingredients to fall within the predetermined range even if it is outside the predetermined range.

[0151] In this manner, in the present embodiment, when the first hardness derived in the first cooking step is harder than the second hardness (e.g., the above-mentioned reference range), the control unit 12 modifies the content of the second cooking step by adding processing of the first ingredient after cutting to the second cooking step. For example, the processing of the first ingredient is a process of softening the first ingredient using the above-mentioned microwave oven. In this way, even if the hardness of the cut first ingredient is not as expected, the hardness can be made closer to the expected hardness. In other words, even if the hardness of the cut first ingredient is outside the predetermined range, the hardness can be subsequently brought within the predetermined range.

[0152] The change in the heating and cooling process is a process of changing the temperature pattern, which indicates the relationship between the heating or cooling temperature and time, used in the heating and cooling process performed after the cutting process. Such a change in the heating and cooling process is performed when the hardness or thickness of the food material cut in the cutting process falls outside the standard range.

[0153] For example, the control unit 12 derives the hardness of the sliced ​​onion in the onion-cutting step, which is cooking step 1, by referring to the change and addition data shown in FIG. 13B. If the control unit 12 determines that the numerical value indicating the hardness (e.g., the hardness index) is outside of reference range A, it changes the temperature pattern used in the step of frying the onion in a pan, which is the heating step performed after the cutting step. Furthermore, if the numerical value indicating the onion hardness is greater than reference range A and the heating step is a step of frying onions and meat in a pan, the control unit 12 changes the timing of frying the meat so that the frying time for only the onion in the heating step is longer. In other words, the control unit 12 delays the timing of frying the meat from the predetermined timing. As a result, even if the hardness of the cut ingredient is outside the predetermined range, the hardness can be subsequently brought within the predetermined range. In the above example, the control unit 12 derives the hardness of the onion and changes the heating process according to that hardness, but similarly, it may derive the thickness of the onion and change the heating process according to that thickness.

[0154] Furthermore, in the above example, cooking step 1 is the step of cutting onions, but it may also be the step of cutting meat. In this case, the control unit 12 derives the hardness of the cut meat in the meat cutting step, which is cooking step 1, by referring to the change and addition data shown in FIG. 13B. Then, when the control unit 12 determines that the numerical value indicating the hardness (e.g., the hardness index) is outside the reference range A, it changes the temperature pattern used in the step of frying the meat in a pan, which is the heating step performed after the cutting step. Furthermore, when the numerical value indicating the hardness of the meat is greater than the reference range A and the heating step is the step of frying meat and vegetables in a pan, the control unit 12 may change the timing of frying the vegetables so that the frying time for only the meat in the heating step is longer. In other words, the control unit 12 delays the timing of frying the vegetables from a predetermined timing. Alternatively, when the order of ingredients to be fryed in the step of frying meat and vegetables in a pan is predetermined, the control unit 12 may change that order. For example, the order in which vegetables and meat are fried is predetermined, such as frying vegetables in a pot and then frying meat in the same pot. 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, the order in which the vegetables and meat are fried may be reversed.

[0155] Furthermore, if the numerical value indicating the meat toughness is smaller than the reference range A and the heating step is a step of frying the meat in a pan, the control unit 12 changes the heating step so that vegetables are added to the pan to prevent the meat from cooking more slowly during the heating step. That is, the control unit 12 causes the output device 20 to output a message in the form of text or sound to add vegetables to the pan. Note that in the above example, the control unit 12 derives the meat toughness and changes the heating step in accordance with the toughness, but similarly to the toughness, the control unit 12 may also derive the thickness of the meat and change the heating step in accordance with the thickness.

[0156] Furthermore, in the above example, the heating step is a step of frying ingredients, but it may also be a step of stewing ingredients. In this case, the control unit 12 derives the hardness of the cut ingredients in the cutting step of the ingredients, which is cooking step 1, by referring to the change and addition data shown in FIG. 13B. Then, when the control unit 12 determines that the numerical value indicating the hardness (e.g., the hardness index) is outside the reference range A, it changes the temperature pattern used in the stewing step of the ingredients, which is the heating step performed after the cutting step. If the timing of skimming off the scum in the heating step is predetermined, the control unit 12 may change not only the temperature pattern but also the timing. Furthermore, when the change in the temperature pattern results in a change in the stewing time from the predetermined time, the control unit 12 may change the amount of water used in the stewing step in the heating step. In other words, the amount of water predetermined for the heating step is changed. Furthermore, when the control unit 12 determines that the ingredient is meat and the numerical value indicating the meat hardness is greater than the reference range A, it may change part of the water used in the stewing step of the ingredients, which is the heating step performed after the cutting step, to red wine.

[0157] In this manner, control unit 12 in the present embodiment changes the heating method of the first ingredient after cutting used in the second cooking step as the content of the second cooking step, depending on the result of comparing the first thickness derived in the first cooking step with the second thickness (for example, the above-mentioned reference range) or the result of comparing the first hardness derived in the first cooking step with the second hardness (for example, the above-mentioned reference range). This allows the hardness of the first ingredient after cutting to approach the expected hardness, even if it is not as expected.

[0158] The suggestion of another dish is a process of adding a suggestion of another dish, different from the dish made by the cutting and cooking processes, to the cooking process that is performed after the cutting process. This suggestion of another dish is made by displaying an image or outputting a sound by the output device 20. Furthermore, such a suggestion of another dish is made when a value indicating the hardness or thickness of the ingredients cut in the cutting process is smaller than a reference range. Information on the other dish may be, for example, information indicating a soup-based dish, and may be stored in advance in the memory 14.

[0159] For example, the control unit 12 refers to the change and addition data shown in FIG. 13B and derives the thickness of the sliced ​​radish in the radish cutting step, which is cooking step 2 of the dish "curry." If the control unit 12 determines that the thickness is smaller than the reference range, it searches the memory 14 for another dish using the sliced ​​radish, for example, the dish "soup." The control unit 12 then uses the output device 20 to suggest the searched-for other dish "soup" in cooking step 3, for example, after cooking step 2. As a result, the texture of the radish that has been cut too finely is lost in the dish "curry," but the radish can be effectively used in the other dish "soup."

[0160] 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 ingredients.

[0161] For example, when the hardness of the cut food material exceeds the standard range and the control unit 12 needs to change the temperature pattern to be used in the subsequent heating step, the control unit 12 changes the temperature pattern pt1 to temperature pattern pt2 or pt3, as shown in Fig. 14. That is, the control unit 12 changes the temperature pattern pt1 to temperature pattern pt2 by raising the maximum temperature h1 of the temperature pattern pt1 to maximum temperature h2. Alternatively, the control unit 12 changes the temperature pattern pt1 to temperature pattern pt3 by extending the heating time t01 of the temperature pattern pt1 to heating time t02.

[0162] The temperature pattern pt1 before such an alteration may be shown in the cooking data shown in Fig. 13A, and the temperature pattern pt2 or pt3 after the alteration may be shown in the alteration and addition data shown in Fig. 13B. The control unit 12 changes the temperature pattern pt1 by referring to the alteration and addition data.

[0163] Furthermore, if the modified temperature pattern pt2 or pt3 is not specified in the modified additional 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 specified in the cooking data by the hardness index. 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 specified in the cooking data by the hardness index. In the above example, the hardness index was used to generate the modified temperature pattern, but the hardness levels shown in FIG. 6 may be used instead. In this case, a coefficient may be assigned to each hardness level in advance, and the control unit 12 may generate the modified temperature pattern by multiplying the coefficient by the maximum temperature h1 or heating time t01 of the temperature pattern pt1. In the above example, the temperature pattern is changed depending on the hardness of the food material after cutting. Similarly, the temperature pattern may be changed depending on the thickness of the food material after cutting. In this way, the harder or thicker the food material after cutting, the higher the temperature or the longer the heating time. Conversely, the softer or thinner the food material after cutting, the lower the temperature or the shorter the heating time. This allows for appropriate control of the food material's hardness.

[0164] FIG. 15 conceptually shows a combination of cooking data and change / add data for the dish "curry."

[0165] For example, the process of making a dish "curry" includes cooking steps 1 to N, as shown in FIG. 15. Cooking step 1 is a cutting step in which carrots are cut, and in the cooking step following cooking step 1, reprocessing of the carrots, changing of the heating step, or suggestion of a different dish is performed depending on parameters such as hardness derived in the cutting step. Reprocessing of carrots is the addition of the above-mentioned cutting step or preparation step to the carrots cut in the cutting step. Similarly, cooking step 2 is a cutting step in which potatoes are cut, and in the cooking step following cooking step 2, reprocessing of the potatoes, changing of the heating step, or suggestion of a different dish is performed depending on parameters such as hardness derived in the cutting step. Reprocessing of potatoes is the addition of the above-mentioned cutting step or preparation step to the potatoes cut in the cutting step.

[0166] [Summary of the first embodiment] As described above, the cooking assistance system 100 in this embodiment changes the content of the subsequent cooking steps depending on the results of the cooking work in the cooking step. That is, the control unit 12 in this embodiment performs the process shown in FIG.

[0167] FIG. 16 is a flowchart showing the processing operation of the control unit 12 in this embodiment for changing the contents of the cooking process.

[0168] (Step Sa1) First, control unit 12 causes output device 20 to output information about the first cooking step of cutting or applying pressure to the first ingredient. The information is, for example, an image or sound to prompt the user to cut the first ingredient.

[0169] (Step Sa2) Next, in the first cooking process, 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 control unit 12 acquires at least one of the pressure applied to the cooking plate 11, the number of times the first ingredient is cut, and the state of the first ingredient after cutting.

[0170] (Step Sa3) Next, the control unit 12 changes the content of the second cooking process that is performed after the first cooking process, using information based on at least one of the pressure, the number of cuts, and the state of the first food material after cutting.

[0171] (Step Sa4) Then, the control unit 12 causes the output device 20 to output information about the changed second cooking process.

[0172] As a result, for example, the user of the output device 20 performs cooking in accordance with the information on the first cooking step output from the output device 20. Then, through the cooking step, at least one of the pressure, the number of cuttings, and the state of the first ingredient, or information based on at least one of these, is obtained as a result of the cooking step. Even if the result of the cooking step differs from the result expected in the first cooking step, the result of the cooking step is used to change the content of the second cooking step. Therefore, even if the result of the cooking step in the first cooking step does not match the expectation, the impact of this on the food can be reduced in the second cooking step. As a result, cooking assistance can be provided appropriately.

[0173] In step Sa3, control unit 12 estimates a first thickness of the first ingredient after cutting based on the number of cuts. Then, 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. For example, control unit 12 obtains the second thickness associated with the first cooking process, and changes the content of the second cooking process based on the results of comparing the first thickness with the second thickness.

[0174] As a result, a first thickness is obtained as a result of the cooking operation in the first cooking step, and the content of the second cooking step is changed using the first thickness. Therefore, even if the first thickness deviates from the second thickness assumed in the first cooking step, the effect of this deviation on the cooked product can be reduced in the second cooking step.

[0175] In step Sa3, control unit 12 estimates the first hardness of the first ingredient after cutting or the first hardness of the first ingredient after applying pressure based on the pressure, and uses the first hardness of the first ingredient as information based on the pressure to change the content of the second cooking process. For example, control unit 12 obtains the second hardness associated with the first cooking process, and changes the content of the second cooking process based on the comparison result between the first hardness and the second hardness.

[0176] In this way, a first hardness is obtained as a result of the cooking operation in the first cooking step, and the content of the second cooking step is changed using the first hardness. Therefore, even if the first hardness deviates from the second hardness assumed in the first cooking step, the influence of this on the cooked product can be reduced in the second cooking step.

[0177] In addition, in step Sa3, the control unit 12 changes at least one of the cutting method of the second ingredient used in the second cooking process and the heating method of the first ingredient after cutting used in the second cooking process as the content of the second cooking process, depending on the comparison result.

[0178] As a result, 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 to be cut in the second cooking step, the cutting method for the second ingredient is changed. Therefore, even if the first thickness becomes greater, the first ingredient and the second ingredient can be made to have the same thickness after cutting. Also, for example, if the first hardness of the first ingredient after cutting is harder than the second hardness, the heating method for the first ingredient is changed. Therefore, by changing the heating method, the hardness of the first ingredient after cutting can be made closer to the second hardness.

[0179] In addition, in step Sa3, if the first hardness is harder than the second hardness, the control unit 12 changes the content of the second cooking process by adding processing of the first ingredient after cutting to the second cooking process.

[0180] 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, the additional processing may involve further cutting the first ingredient after cutting, or heating the first ingredient after cutting in a microwave oven. Therefore, by adding the additional processing, the hardness of the first ingredient after cutting can be made closer to the second hardness.

[0181] In this embodiment, the content of the second cooking step is changed based on 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 FIG. 13B, the control unit 12 compares the hardness derived in cooking step 1 with reference range A and changes the content of the subsequent cooking step based on the comparison result. However, the control unit 12 does not have to use such a comparison result. For example, the control unit 12 may determine, for each hardness or thickness value derived in the cooking step, whether a change to the subsequent cooking step is set for that value, and change the content of the subsequent cooking step if such a change is set. Alternatively, the control unit 12 may determine, for each level of hardness or thickness derived in the cooking step, whether a change to the subsequent cooking step is set for that level, and change the content of the subsequent cooking step if such a change is set. The change to the subsequent cooking step for that value or level may be set, for example, in the change and addition data shown in FIG. 13B.

[0182] Furthermore, the addition of a preparation step in this embodiment is a process of adding a step of softening the ingredients cut in the cutting step to the cooking step that follows the cutting step. However, this addition of a preparation step may also be a process of adding a step of adding ingredients to the cooking step that follows the previous preparation step. For example, if too much salt is added to the water in the bowl in the previous preparation step, the addition of a preparation step to the subsequent cooking step would be a process of adding a step of adding more water to the bowl.

[0183] Furthermore, in this embodiment, the control unit 12 derives the weight, hardness, and thickness of the ingredients as a result of the cooking operation, but the control unit 12 may also derive the volume. For example, if the cooking assistance system 100 is equipped with a second sensor 30, the control unit 12 may derive the volume of the ingredients based on the area in the XY plane and the height in the Z-axis direction of the ingredients shown in the image captured by the second sensor 30. The height in the Z-axis direction may be specified in advance for each ingredient in the cooking data. The control unit 12 may also derive the weight of each ingredient by multiplying the volume of the ingredient by the density of the ingredient. The density may also be specified in advance for each ingredient in the cooking data.

[0184] (Embodiment 2) The control unit 12 of the cooking assistance system 100 in this embodiment performs a zero reset when the image displayed on the output device 20 is switched. The zero reset is a process of resetting to zero the load derived based on the pressure signal output from the first sensor 13. Note that the values ​​of the load, time, etc. in this embodiment are merely examples and may be other values.

[0185] Fig. 17 shows an example of the timing of screen transition and zero reset of the output device 20. Note that images d1 to d11 shown in Fig. 17 are images associated with cooking steps 1 to 11, respectively, shown in the cooking data.

[0186] First, control unit 12 displays image d1 of the preparation for making a dish on output device 20 in accordance with the above-mentioned cooking data. Preparation image d1 is an image for prompting the user to place ingredient 1 on cooking plate 11 and perform the preparation process for ingredient 1, and also to place ingredient 2 on cooking plate 11 and prepare seasonings A to C. The preparation process includes, for example, at least one of the following: 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.

[0187] Next, control unit 12 switches image d1 displayed on output device 20 to image d2. Image d2 is an image for prompting the user to signal that the preparatory work is complete. The user signals this by, for example, tapping cooking plate 11 twice in succession with a knife. First sensor 13 outputs a pressure signal obtained by tapping cooking plate 11 twice in succession with the knife to control unit 12. Control unit 12 recognizes that the preparatory work is complete by receiving the pressure signal. As a result, control unit 12 switches image d2 displayed on output device 20 to image d3 and performs a zero reset. Image d3 is an image for prompting the user to cut ingredient 1 on cooking plate 11. This zero reset allows control unit 12 to appropriately detect the cutting of ingredient 1, the cutting of the next ingredient 2, and the clearing of ingredient 1 and ingredient 2 in the subsequent cooking process based on the load derived from the pressure signal.

[0188] Next, control unit 12 switches image d3 displayed on output device 20 to image d4, and then switches image d4 to image d5. Image d4 is an image for prompting the user to cut ingredient 2 on cooking plate 11, and image d5 is an image for prompting the user to remove ingredient 1 and ingredient 2 from cooking plate 11.

[0189] Next, control unit 12 switches image d5 displayed on output device 20 to image d6 and performs a zero reset. Image d6 is an image for prompting the user to place a cup on cooking plate 11. By performing this zero reset, control unit 12 can appropriately detect that a cup has been placed on cooking plate 11 based on the load derived from the pressure signal.

[0190] Next, control unit 12 switches image d6 displayed on output device 20 to image d7 and performs a zero reset. Image d7 is an image for prompting the user to pour 100 gf of water into the cup on cooking plate 11. By performing this zero reset, control unit 12 can appropriately detect that 100 gf of water has been poured into the cup, based on the load derived from the pressure signal.

[0191] Next, control unit 12 switches image d7 displayed on output device 20 to image d8 and performs a zero reset. Image d8 is an image for prompting the user to pour 10 g of mirin into the cup on cooking plate 11. By performing this zero reset, control unit 12 can appropriately detect that 10 g of mirin has been poured into the cup, based on the load derived from the pressure signal.

[0192] 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 for prompting the user to put two tablespoons of salt into the cup on the cooking plate 11. By performing this zero reset, the control unit 12 can appropriately detect that two tablespoons of salt have been put into the cup, based on the load derived from the pressure signal.

[0193] Then, control unit 12 switches image d9 displayed on output device 20 to image d10, and then switches image d10 to image d11, and performs a zero reset. Image d10 is an image that prompts the user to put the ingredients in the cups on cooking plate 11 into a pot. Image d11 is an image that prompts the user to cut food ingredient 1 on cooking plate 11. This zero reset allows control unit 12 to appropriately detect the cutting of food ingredient 1 based on the load derived from the pressure signal.

[0194] As described above, the control unit 12 in this embodiment performs a zero reset when switching the image displayed on the output device 20 to the next image. Specifically, the control unit 12 in this embodiment continuously acquires, from the first sensor 13, a signal indicating a numerical value that changes depending on 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 is performed using the cooking plate 11. The control unit 12 converts the numerical value indicated by the acquired signal into a load while the first image is displayed. 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 cooking is performed using the cooking plate 11, a cooking process different from the first cooking process. Here, the control unit 12 performs a zero reset by setting the numerical value indicated by the acquired signal, acquired when the first image is switched to the second image, to a load of 0. While the second image is displayed, the control unit 12 converts the numerical value indicated by the acquired signal into a load based on the numerical value set to the load of 0.

[0195] The timing for this zero reset may be indicated in the cooking data. For example, the cooking data indicates that cooking step 2 follows cooking step 1, and indicates that zero reset should be performed at the beginning of cooking step 2. The control unit 12 performs zero reset according to this cooking data. This improves the accuracy of the load derived in the second cooking step, and allows the results of the cooking work in the second cooking step to be properly determined. This allows cooking assistance to be provided properly.

[0196] Fig. 18 shows an example of the screen transitions and process content transitions of the output device 20 when making the dish "fried chicken." Note that images d101, d111 to d115, d103, and d104 shown in Fig. 18 are images associated with cooking steps 1 to 8, respectively, of the cooking data for the dish "fried chicken."

[0197] First, in accordance with the cooking data for the dish "fried chicken," the control unit 12 causes the output device 20 to display an image d101 for prompting the user to cut the meat to be used for the dish "fried chicken" on the cooking plate 11. Then, when the control unit 12 determines that the cutting operation is completed, the control unit 12 causes the image d101 displayed on the output device 20 to be changed to an image d111. The image d111 is an image for prompting the user to clear the meat from the cooking plate 11.

[0198] Next, control unit 12 switches image d111 displayed on output device 20 to image d112 and performs a zero reset. Image d112 is an image that prompts the user to place a ball on cooking plate 11. Specifically, control unit 12 performs a zero reset and switches the image when the load derived based on the pressure signal becomes less than 5 gf, for example, that is, when the meat has been removed. This zero reset allows control unit 12 to properly detect that a ball has been placed on cooking plate 11 in the next cooking step.

[0199] Next, control unit 12 switches image d112 displayed on output device 20 to image d113 and performs a zero reset. Image d113 is an image for prompting the user to pour 100 gf of water into the bowl on cooking plate 11. Specifically, control unit 12 performs a zero reset and switches the image when the load derived based on the pressure signal exceeds 10 gf and does not change for 0.5 s or more, for example, when the placement of the bowl is complete. This zero reset allows control unit 12 to properly detect that 100 gf of water has been poured into the bowl in the next cooking step.

[0200] Next, control unit 12 switches image d113 displayed on output device 20 to image d114 and performs a zero reset. Image d114 is an image for prompting the user to pour 10 g of soy sauce into the bowl on cooking plate 11. Specifically, 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 water, reaches, for example, 100 gf. This zero reset allows control unit 12 to properly detect that 10 g of soy sauce has been poured into the bowl in the next cooking step.

[0201] 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 for prompting 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, reaches, for example, 10 gf or more. This zero reset allows the control unit 12 to properly detect that two teaspoons of salt have been added to the bowl in the next cooking step. This action then creates a sauce in the bowl.

[0202] Then, the control unit 12 switches the image d115 displayed on the output device 20 to image d103, and then switches the image d103 to image d104. Image d103 is an image for urging the user to soak the cut meat in the sauce in the bowl for three hours. Image d104 is an image for urging the user to coat the soaked meat in batter and fry it.

[0203] In the example shown in Figure 18, zero reset is performed at the timing of image switching, allowing the user to perform each cooking step prompted by each image before and after the switch with high accuracy, while zero reset can be performed appropriately between these steps.

[0204] In the example shown in FIG. 18, zero reset is performed when the image is switched, but zero reset may be performed while the image is being displayed, rather than when the image is switched.

[0205] FIG. 19 shows another example of the screen transition and processing contents of the output device 20 when preparing the dish "fried chicken."

[0206] In the example shown in FIG. 19, the control unit 12 causes the output device 20 to display an image d110 containing the contents of each of the images d111 to d115 shown in FIG. 18, instead of the images d111 to d115. While this image d110 is displayed, the control unit 12 performs multiple zero resets. That is, the control unit 12 performs a first zero reset when the load derived based on the pressure signal becomes less than 5 gf. Next, the control unit 12 performs a second zero reset when the load reaches a value corresponding to the weight of the ball and remains unchanged for 0.5 s or more. For example, the control unit 12 performs a second zero reset when the load exceeds 10 gf and remains unchanged for 0.5 s or more. Next, the control unit 12 performs a third zero reset when the load increases by 100 gf and remains unchanged for 0.5 s or more. Finally, the control unit 12 performs a fourth zero reset when the load increases by 10 gf and remains unchanged for 0.5 s or more.

[0207] For example, when a user views image d110 displayed on output device 20, the user performs each task shown in image d110. That is, the user clears the cut meat from cooking plate 11, places a bowl on cooking plate 11, pours 100 gf of water into the bowl, pours 10 gf of soy sauce, and then adds two teaspoons of salt. Assuming the user performs these tasks, control unit 12 determines that the clearing of the meat is complete when the load falls below 5 gf and performs a first zero reset. Furthermore, when the load reaches a value equivalent to the weight of the ball and does not change for 0.5 s or more, control unit 12 determines that the placement of the ball is complete and performs a second zero reset. Furthermore, when the load increases by 100 gf and does not change for 0.5 s or more, control unit 12 determines that the addition of 100 gf of water is complete and performs a third zero reset. Furthermore, if the load increases by 10 gf and remains unchanged for 0.5 seconds or more, the control unit 12 determines that the addition of 10 gf of soy sauce has been completed and performs a fourth zero reset. These zero resets allow the control unit 12 to properly detect the placement of the ball, the addition of 100 gf of water, the addition of 10 gf of soy sauce, and the addition of two teaspoons of salt.

[0208] In the example shown in Figure 18, zero reset is performed when the image is switched, and in the example shown in Figure 19, zero reset is performed when the image is displayed, but zero reset may also be performed when the image is switched or when the image is displayed.

[0209] FIG. 20 shows another example of the screen transitions and process content transitions of the output device 20 when preparing the dish "fried chicken."

[0210] 20, the control unit 12 causes the output device 20 to display an image d120 containing the content of each of the images d113 to d115 shown in FIG. 18, instead of the images d113 to d115. While this image d120 is displayed, the control unit 12 performs multiple zero resets. That is, the control unit 12 performs a first zero reset when the load derived based on the pressure signal increases by 100 gf and remains unchanged for 0.5 s or more. Then, the control unit 12 performs a second zero reset when the load increases by 10 gf and remains unchanged for 0.5 s or more.

[0211] Even in the example shown in Figure 20, zero resetting allows the appropriate detection of the placement of the ball, the addition of 100 gf of water, the addition of 10 gf of soy sauce, and the addition of two teaspoons of salt.

[0212] In this manner, control unit 12 in the present embodiment causes output device 20 to display, for example, image d120 as a third image relating to a third cooking step in which cooking is performed using cooking plate 11. Then, while the third image is being displayed, control unit 12 performs a zero reset, which sets the numerical value indicated by the acquired pressure signal to a load of 0 when a change in the numerical value indicated by the acquired pressure signal satisfies a predetermined condition. After the condition is satisfied, 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.

[0213] For example, in the third cooking step, two cooking tasks are performed on cooking plate 11: measuring 100 gf of water and measuring 10 gf of soy sauce. Image d120, the third image, is an image for prompting the user to perform these cooking tasks. When image d120 is output from output device 20, the user performs the cooking task of measuring 100 gf of water and then the cooking task of measuring 10 g of soy sauce in accordance with image d120. If the predetermined condition is an end condition for measuring water, the end of the water measurement can be detected, and a zero reset can then be performed. In the example shown in FIG. 20, the end condition is a condition in which 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 previously measured water is on the cooking plate 11, zero reset is performed after the water is measured, so that the weight of 10 gf of soy sauce can be measured properly.

[0214] Here, in the screen transition when preparing the above-mentioned dish "fried chicken," multiple images for prompting the user to cut ingredients are not displayed in sequence, but the multiple images may be displayed in sequence. Even in this case, the control unit 12 may perform a zero reset.

[0215] Fig. 21 shows an example of the screen transitions and process content transitions of the output device 20 when a dish is made by cutting ingredients multiple times. Note that images d211 to d215, d221, d222, and d201 shown in Fig. 21 are images associated with cooking steps 1 to 8, respectively, of the cooking data for the above-mentioned dish.

[0216] First, the control unit 12 displays on the output device 20 an image d211 that prompts the user to place the daikon radish used in the dish on the cooking plate 11 according to the cooking data. Then, the control unit 12 switches the 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 daikon 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 daikon radish is completed. This zero reset allows the control unit 12 to properly detect that the daikon radish has been cut in half in the next cooking process.

[0217] Next, when the control unit 12 detects one cut of the radish 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 for prompting the user to cut each half of the radish cut on the cooking plate 11 in half again.

[0218] 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 for prompting the user to further cut the radish cut on the cooking plate 11 at 2 cm intervals. In other words, this work involves cutting the radish multiple times at a thickness of 2 cm.

[0219] 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 the memory 14 by 2 cm. The control unit 12 may calculate this M times. In addition, the image d215 is an image for prompting the user to put away the radish that has been cut on the cooking plate 11.

[0220] 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 for prompting 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 less than -200 gf, for example, and does not change for 0.5 seconds or more, that is, when the radish has been removed. This zero reset allows the control unit 12 to properly detect that the yam has been placed on the cooking plate 11 in the next cooking step.

[0221] 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 for prompting the user to slice the yam placed on the cooking plate 11 into round slices at 5 mm intervals. This involves cutting the yam into 5 mm thick slices multiple times. 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, 100 gf and does not change for 0.5 s or more, that is, when the placement of the yam is complete. This zero reset allows the control unit 12 to properly detect that the yam has been sliced ​​in the next cooking process.

[0222] Next, when the control unit 12 detects that the yam has been cut L times (L is an integer equal to or greater than 1) 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 this L times. Furthermore, the image d201 is an image for prompting the user to clear away the yam that has been sliced ​​on the cooking plate 11.

[0223] In the example shown in Figure 21, zero reset is performed at the timing of image switching, allowing the user to perform each cooking step prompted by each image before and after the switch with high accuracy, while zero reset can be performed appropriately between these steps.

[0224] In the example shown in FIG. 21, zero reset is performed when the image is switched, but zero reset may be performed while the image is being displayed, rather than when the image is switched.

[0225] FIG. 22 shows another example of screen transitions and process content transitions of the output device 20 when cooking a dish by cutting ingredients multiple times.

[0226] In the example shown in Fig. 22, the control unit 12 causes the output device 20 to display an image d210 containing the content of each of the images d211 to d215 shown in Fig. 21, instead of the images d211 to d215. While this image d210 is displayed, the control unit 12 performs a plurality of zero resets. That is, the control unit 12 performs a first zero reset when the load derived based on the pressure signal exceeds 200 gf and does not change for 0.5 s or more. Next, the control unit 12 performs a second zero reset when the load derived based on the pressure signal becomes, for example, less than -200 gf and does not change for 0.5 s or more, and switches the image d210 displayed on the output device 20 to image d220.

[0227] For example, when the user views image d210 displayed on the output device 20, the user performs each task shown in the image d210. That is, the user places a daikon radish on the cooking plate 11, cuts the daikon radish in half, cuts each half in half again, cuts the daikon radish at 2 cm intervals, and puts away each cut daikon radish. Assuming that the user will perform these tasks, the control unit 12 determines that the placement of the daikon radish is complete when the load exceeds 200 gf and does not change for 0.5 s or more, and performs a first zero reset. Furthermore, when the load becomes less than -200 gf and does not change for 0.5 s or more, the control unit 12 determines that the placement of the cut daikon radish is complete, and performs a second zero reset. These zero resets allow for appropriate detection of the cutting of the daikon radish and the placement of the yam, which will be performed in the next cooking process.

[0228] Image d220 includes the content of each of images d221 to d222 shown in FIG. 21 and is displayed on the output device 20 in place of images d221 to d222. When this image d210 is displayed, the control unit 12 performs a zero reset when the load derived based on the pressure signal exceeds 100 gf and does not change for 0.5 s or more, for example. In other words, when the load exceeds 100 gf and does not change for 0.5 s or more, the control unit 12 determines that the placement of the yam is complete and performs a zero reset. Thereafter, when the control unit 12 detects the cutting of the yam L times based on changes in the load, it switches image d220 displayed on the output device 20 to image d201. The above-mentioned zero reset allows appropriate detection of the cutting of the yam.

[0229] In the example shown in Figure 21, zero reset is performed when the image is switched, and in the example shown in Figure 22, zero reset is performed when the image is displayed, but zero reset may also be performed when the image is switched or when the image is displayed.

[0230] FIG. 23 shows another example of screen transitions and process content transitions of the output device 20 when cooking a dish by cutting ingredients multiple times.

[0231] In the example shown in FIG. 23, the control unit 12 displays an image d210a containing the content of each of the images d211 to d213 shown in FIG. 21 on the output device 20 instead of the images d211 to d213. When this 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 s or more. This allows the subsequent cutting of the radish to be properly detected. 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.

[0232] 24A and 24B are flowcharts showing the processing operations of control unit 12 in this embodiment. Note that the flowcharts shown in Fig. 24A and 24B show the processing operations up to the display of images d1 to d7 in Fig. 17.

[0233] (Step S11) First, the control unit 12 causes the output device 20 to display an image d1 indicating preparation and an image d2 for prompting a signal that preparation is complete.

[0234] (Step S12) Next, the control unit 12 receives a pressure signal from the first sensor 13 and performs sensing processing based on the pressure signal.

[0235] (Step S13) Next, the control unit 12 determines whether or not there has been a signal from the user through the sensing process of step S13. For example, when the pattern of the load change derived from the pressure signal matches a predetermined pattern, the control unit 12 determines that there has been a signal from the user. Here, if the control unit 12 determines that there has been no signal from the user (No in step S13), it repeats the process from step S12.

[0236] (Step S14) On the other hand, when the control unit 12 determines in step S13 that there is a signal from the user (Yes in step S13), it performs zero reset.

[0237] (Step S16) Then, the control unit 12 causes the output device 20 to display an image d3 for prompting the user to cut the food material 1. At this time, the control unit 12 may also cause a progress bar or the like indicating the progress of the work, as shown in (b) of FIG.

[0238] (Step S17) Next, the control unit 12 detects whether the food material 1 has been cut based on the change in the load derived from the pressure signal.

[0239] (Step S18) Next, the control unit 12 determines whether the number of detected cuts has reached a predetermined number for the cutting process of the food material 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.

[0240] (Step S19) On the other hand, when the control unit 12 determines in step S18 that the number of cuts has reached the predetermined number of times (Yes in step S18), it performs zero reset.

[0241] (Step S20) Then, the control unit 12 causes the output device 20 to display an image d4 for prompting the user to cut the food material 2. At this time, the control unit 12 may also cause a progress bar or the like indicating the progress of the work, as shown in (b) of FIG.

[0242] (Step S21) Next, the control unit 12 detects whether the food material 2 has been cut based on the change in the load derived from the pressure signal.

[0243] (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 material 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.

[0244] (Step S23) On the other hand, when the control unit 12 determines in step S22 that the number of cuts has reached the predetermined number of times (Yes in step S22), it performs zero reset.

[0245] (Step S24) Then, as shown in FIG. 24B, control unit 12 causes output device 20 to display image d5 for prompting the user to put away ingredients 1 and 2 on cooking plate 11.

[0246] (Step S26) Next, the control unit 12 derives the load applied to the cooking plate 11 by performing the above-mentioned sensing process.

[0247] (Step S27) Next, the control unit 12 determines whether the load derived in step S26 is less than -5 gf. If the control unit 12 determines that the load is not less than -5 gf (No in step S26), it repeats the process from step S26.

[0248] (Step S28) On the other hand, when the control unit 12 determines in step S27 that the load has become less than −5 gf (Yes in step S27), it performs zero reset.

[0249] (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.

[0250] (Step S30) Next, the control unit 12 derives the load applied to the cooking plate 11 by performing the above-mentioned sensing process.

[0251] (Step S31) Next, the control unit 12 determines whether the load derived in step S30 exceeds 10 gf. If the control unit 12 determines that the load does not exceed 10 gf (No in step S31), it repeats the process from step S30.

[0252] (Step S32) On the other hand, when the control unit 12 determines in step S31 that the load exceeds 10 gf (Yes in step S31), it performs zero reset.

[0253] (Step S33) Then, control unit 12 causes output device 20 to display image d7 to prompt the user to pour 100 g of water into the cup on cooking plate 11. At this time, control unit 12 may also display a progress ring or the like that indicates the progress of the task, as shown in (c) of FIG.

[0254] (Step S34) Next, the control unit 12 performs the sensing process described above to derive the weight of the water in the cup.

[0255] (Step S35) Next, the control unit 12 determines whether the weight of the water calculated in step S34 has reached a predetermined weight for the preparation step of pouring water into a cup. 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 that the weight of the water has reached the predetermined weight in step S35 (Yes in step S35), it ends the process.

[0256] [Summary of the second embodiment] As described above, the cooking assistance system 100 in this embodiment performs a zero reset at the timing of switching images. That is, the control unit 12 in this embodiment performs the process shown in FIG.

[0257] FIG. 25 is a flowchart showing the processing operation of the control unit 12 in this embodiment for performing zero reset.

[0258] (Step Sb1) First, the control unit 12 continuously acquires from the first sensor 13 a pressure signal indicating a value that changes in accordance with the load applied to the cooking plate 11.

[0259] (Step Sb2) Next, control unit 12 causes output device 20 to display a first image relating to a first cooking step in which cooking work using cooking plate 11 is performed.

[0260] (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 being displayed.

[0261] (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 in which a cooking operation different from the first cooking process is performed 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.

[0262] (Step Sb5) The control unit 12 performs a zero reset to set the value indicated by the pressure signal acquired when the first image is switched to the second image to a load of 0.

[0263] (Step Sb6) Then, while the second image is being displayed, the control unit 12 converts the numerical value indicated by the acquired pressure signal into a load, based on the numerical value set as the load of 0.

[0264] As a result, for example, when a user of output device 20 performs cooking tasks in a first cooking step according to the first image output from output device 20, the load applied to cooking plate 11 is calculated according to the cooking tasks. Therefore, the results of the cooking tasks in the first cooking step can be determined based on the load. Furthermore, after the first image is switched to a second image, when the user performs cooking tasks in a second cooking step according to the second image, the load applied to cooking plate 11 is calculated according to the cooking tasks. Therefore, the results of the cooking tasks in the second cooking step can also be determined based on the load. Furthermore, because a zero reset is performed when the first image is switched to the second image, the influence of the cooking tasks in the first cooking step on the load calculated in the second cooking step can be reduced. As a result, the accuracy of the load calculated in the second cooking step can be improved, and the results of the cooking tasks in the second cooking step can be appropriately determined. Furthermore, since the zero reset is performed at the timing of image switching, the user can be allowed to perform the cooking tasks of each cooking step prompted by the images before and after the switching with a high degree of accuracy, while the zero reset can be performed appropriately between those cooking tasks. Therefore, cooking assistance can be performed appropriately.

[0265] For example, in the first cooking step, the cooking work of placing ingredients on cooking plate 11 is performed, and in the second cooking step, the cooking work of cutting the ingredients on cooking plate 11 is performed.

[0266] As a result, when cutting ingredients on the cooking plate 11 in the second cooking process, a zero reset is performed in advance, so that, based on the load applied to the cooking plate 11, it is possible to properly detect, for example, the cutting of ingredients as a result of the cooking operation in the second cooking process.

[0267] In addition, in the first cooking step, a cooking operation is performed on the cooking plate 11 to measure the weight of a first cooking ingredient, and in the second cooking step, a cooking operation is performed on the cooking plate 11 to measure the weight of a second cooking ingredient.

[0268] As a result, when the weight of the second ingredient is measured on cooking plate 11 in the second cooking step, zero reset is performed in advance even if the first ingredient measured in the first cooking step is still on cooking plate 11. Therefore, the weight of the second ingredient can be properly measured as a result of the cooking operation in the second cooking step.

[0269] In the first cooking step, a cooking operation is performed in which a container for holding ingredients or cooking materials is placed on the cooking plate 11, and in the second cooking step, a cooking operation is performed in which the ingredients or cooking materials are placed in a container placed on the cooking plate 11 and the weight of the ingredients or cooking materials is measured.

[0270] As a result, when weighing in the second cooking step, zero reset is performed in advance even if the container is placed on cooking plate 11 in the first cooking step. Therefore, the weight of ingredients and the like can be properly measured as a result of the cooking work in the second cooking step.

[0271] In the first cooking step, the cooking work of cutting ingredients is performed on cooking plate 11, and in the second cooking step, the cooking work of measuring the weight of ingredients, containers, or cooking materials is performed on cooking plate 11.

[0272] As a result, when weighing in the second cooking step, zero reset is performed in advance even if ingredients cut in the first cooking step are placed on cooking plate 11. Therefore, the weight of ingredients and the like can be properly measured as a result of the cooking work in the second cooking step.

[0273] In addition, in the first cooking step, the food ingredients or containers placed on the cooking plate 11 are cleared away, and in the second cooking step, the food ingredients are cut on the cooking plate 11, or the food ingredients, containers, or cooking ingredients are weighed on the cooking plate 11.

[0274] As a result, when cutting or weighing ingredients in the second cooking step, zero reset is performed in advance even if ingredients that were supposed to have been cleared in the first cooking step remain on cooking plate 11. Therefore, cutting of ingredients can be properly detected and their weight can be properly measured as a result of cooking work in the second cooking step.

[0275] (Embodiment 3) In this embodiment, the control unit 12 of the cooking assistance system 100 also switches the measurement mode when 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 values ​​of the load, time, etc. in this embodiment are merely examples, and other values ​​may be used.

[0276] Fig. 26 shows an example of the change in load applied to cooking plate 11 when cutting a hard ingredient, when cutting a soft ingredient, and when weighing the ingredients. The horizontal axis of the graph in Fig. 26 represents time [s], and the vertical axis represents load f [gf].

[0277] As shown in FIG. 26, when cutting hard ingredients on cooking plate 11 and when cutting soft ingredients, a larger load is applied to cooking plate 11 than when weighing the ingredients on cooking plate 11.

[0278] In addition, when cutting hard ingredients on cooking plate 11 and when cutting soft ingredients, the amount of change in the load on cooking plate 11 per unit time is greater than when measuring the weight of the ingredients on cooking plate 11.

[0279] Therefore, a wide load range is required to properly detect the cutting of hard ingredients and soft ingredients, but conversely, a wide load range is not required to properly measure the weight of the ingredients.

[0280] The load range is the difference between the maximum value and the minimum value calculated based on the pressure signal of the first sensor 13.

[0281] Furthermore, to properly detect the cutting of hard ingredients and soft ingredients, a small load resolution capable of capturing minute changes in load is not required, but to properly measure the minute weights of ingredients, a small load resolution is required.

[0282] Note that the load resolution does not only mean the theoretical load resolution, but also the minimum change amount that can distinguish the load. Here, the theoretical load resolution means the value obtained by dividing the load output range (e.g., 0 to 2 kgf) by the number of bits (e.g., 24 bits) at the time of AD conversion.

[0283] In other words, high load resolution is synonymous with high stability of the load output value when the same load is continuously applied. For example, for the load obtained in a certain process, by performing moving average processing on the output value, the stability of the output value when the same load is continuously applied increases. In other words, the load resolution can also be improved by performing moving average processing on the output value.

[0284] Furthermore, in order to properly detect whether a hard ingredient is being cut or a soft ingredient is being cut, it is necessary to capture changes in load over a short period of time. For example, when cutting a soft ingredient after cutting a hard ingredient, the shortest possible time resolution is required, but conversely, to properly measure the weight of the ingredients, that short time resolution is not necessary.

[0285] The time resolution is the minimum sampling period of the pressure signal value used to calculate the load, in addition to the sampling period for acquiring the pressure signal value obtained from the first sensor 13. The load may be smoothed during this sampling period.

[0286] That is, even if the period of the pressure signal output from the first sensor 13 is the same, the time resolution can be increased by extending the smoothing time when outputting the measured value. By doing so, the time resolution increases, but the load resolution described above can be increased accordingly.

[0287] Therefore, in this embodiment, the control unit 12 uses different load ranges, load resolutions, and time resolutions when detecting cutting of ingredients and when measuring the weight of the 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.

[0288] Furthermore, when cutting hard ingredients on cooking plate 11, the load acting on cooking plate 11 and the change in that load per unit time are greater than when cutting soft ingredients. Therefore, in this embodiment, control unit 12 may use different load ranges, load resolutions, and time resolutions when detecting the cutting of hard ingredients and when detecting the cutting of soft ingredients. That is, 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."

[0289] Note that 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 show similar characteristics. Similarly, the change in load when cutting a soft ingredient and the change in load when cutting a small ingredient show similar characteristics. Therefore, the first measurement mode for cutting may be used in a cooking process for cutting large ingredients, and the second measurement mode for cutting may be used in a cooking process for cutting small ingredients.

[0290] Although not shown, the load measurement mode may be switched when a cooking process for weighing heavy ingredients and a cooking process for weighing light ingredients are performed consecutively. By doing so, even when it is expected that at least one of the required load resolution and time resolution will be different, such as when weighing 100 g of water and 2 g of seasoning, it is possible to satisfy both requirements using the same sensor.

[0291] FIG. 27 shows a comparison of the load range, load resolution, and time resolution of each measurement mode.

[0292] The load range of the first cutting measurement mode is the widest, followed by the second cutting measurement mode. The load range of the weighing measurement mode is narrower than any of the other measurement modes.

[0293] The load resolution is the largest in the first cutting measurement mode, followed by the second cutting measurement mode. The load resolution in the weighing measurement mode is smaller than any of the other measurement modes.

[0294] The time resolution of the first cutting measurement mode is the shortest, followed by the second cutting measurement mode. The time resolution of the weighing measurement mode is longer than any of the other measurement modes.

[0295] Figure 28 shows the change in load when cutting a hard food material, measured in the first cutting measurement mode. The horizontal axis of the graph in Figure 28 represents time [s], and the vertical axis represents load f [gf].

[0296] For example, as shown in Fig. 28, the load range is 0 to 5000 gf, and the time resolution is 1 / 50 seconds or less. This allows the control unit 12 to properly measure the change in load when cutting, thereby improving the accuracy of cut detection. On the other hand, although not shown, the load resolution at this time is about 1 gf, and this first measurement mode for cutting does not have sufficient load resolution for, for example, measuring seasonings, which require high accuracy.

[0297] Figure 29 shows the change in weight of, for example, water, measured in the weighing mode. The horizontal axis of the graph in Figure 29 represents time [s], and the vertical axis represents load f [gf].

[0298] For example, the load range is 0 to 50 gf as shown in FIG. 29, and the load resolution is 0.5 gf or less.

[0299] This allows the control unit 12 to properly measure the change in the weight of the water, thereby improving the accuracy of the measured weight. For example, the weight of the water between 21 and 22 seconds in Figure 29 can be accurately measured.

[0300] In this example, in the measurement mode for weighing, the gain for the pressure signal from the first sensor 13 is set to be larger than in the measurement mode for the first cutting and the measurement mode for the second cutting. This allows for finer load resolution.

[0301] The gain may be switched by switching a signal provided to a converter used when converting an analog signal obtained from the first sensor 13 into a digital signal.

[0302] Note that a method of coarsening the time resolution may be used to make the load resolution finer. The time resolution may be switched by switching the signal provided to a converter used to convert the analog signal obtained from the first sensor 13 into a digital signal, or by switching the smoothing time when outputting the load measurement value while keeping the period of the signal obtained from the first sensor 13 unchanged.

[0303] FIG. 30 is a flowchart showing the processing operations of the control unit 12 when the measurement mode is switched.

[0304] (Step S51) First, the control unit 12 selects a measurement mode according to the image displayed on the output device 20, in accordance with the operation to be performed by the user.

[0305] (Step S52) Next, the control unit 12 determines whether the selected measurement mode is the first cutting measurement mode, the second cutting measurement mode, or the weighing measurement mode.

[0306] (Step S53) Here, when the control unit 12 determines in step S52 that the selected measurement mode is the measurement mode for the first cutting (for the first cutting in step S52), it sets the load range, load resolution, and time resolution for representing the change in the load received by the cooking plate 11 to the load range, load resolution, and time resolution for the first cutting.

[0307] (Step S54) Then, the control unit 12 acquires a pressure signal from the first sensor 13.

[0308] (Step S55) Control unit 12 derives the load acting on cooking plate 11 from the pressure signal and determines whether the change in the load satisfies the cutting condition. If control unit 12 determines that the change in the load does not satisfy the cutting condition (No in step S55), it repeats the process from step S54.

[0309] (Step S56) On the other hand, if the control unit 12 determines in step S55 that the change in the load satisfies the cutting condition (Yes in step S55), it detects that the food material has been cut.

[0310] (Step S57) Furthermore, when the control unit 12 determines in step S52 that the selected measurement mode is the measurement mode for the second cutting (for the second cutting in step S52), it sets the load range, load resolution, and time resolution for representing the change in the load received by the cooking plate 11 to the load range, load resolution, and time resolution for the second cutting.

[0311] (Step S58) Then, the control unit 12 acquires a pressure signal from the first sensor 13.

[0312] (Step S59) Control unit 12 derives the load acting on cooking plate 11 from the pressure signal and determines whether the change in the load satisfies the cutting condition. If control unit 12 determines that the change in the load does not satisfy the cutting condition (No in step S59), it repeats the process from step S58.

[0313] (Step S60) On the other hand, if the control unit 12 determines in step S59 that the change in the load satisfies the cutting condition (Yes in step S59), it detects that the food material has been cut.

[0314] (Step S61) Furthermore, when the control unit 12 determines in step S52 that the selected measurement mode is a measurement mode for measuring (measurement mode in step S52), it sets the load range, load resolution, and time resolution for representing the change in the load received by the cooking plate 11 to the load range, load resolution, and time resolution for measuring.

[0315] (Step S62) Then, the control unit 12 acquires a pressure signal from the first sensor 13.

[0316] (Step S63) Control unit 12 derives the load applied to cooking plate 11 from the pressure signal and determines whether the load has stabilized. For example, control unit 12 determines that the load is stable if the change in the load has remained within a predetermined range (e.g., 0.5 gf) for a certain period of time. If control unit 12 determines that the load is not stable (No in step S63), it repeats the process from step S62.

[0317] (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 ingredients. That is, the stable load is derived as the weight of the ingredients.

[0318] Furthermore, the control unit 12 may differentiate the cutting conditions used in the first measurement mode for cutting from the cutting conditions used in the second measurement mode for cutting. That is, the control unit 12 may switch the cutting conditions when the image displayed on the output device 20 is switched. For example, the cutting conditions are switched when an image related to a cooking process for cutting a hard ingredient is switched to an image related to a cooking process for cutting a soft ingredient. Similarly, the cutting conditions are switched when an image related to a cooking process for cutting a large ingredient is switched to an image related to a cooking process for cutting a small ingredient. For example, in the cutting conditions shown in FIG. 4, the threshold values ​​th and fh of the cutting conditions used in the first measurement mode for cutting are greater than the threshold values ​​th and fh of the cutting conditions used in the second measurement mode for cutting.

[0319] Fig. 31 shows an example of screen transitions and process content transitions of the output device 20. Note that in the example shown in Fig. 31, measurement mode switching is added to the screen transitions and process content transitions of Fig. 21.

[0320] The control unit 12 switches the measurement mode at the timing when the image d213 displayed on the output device 20 is switched to the image d214. For example, the control unit 12 switches the measurement mode for the first cutting to the measurement mode for the second cutting. This allows the subsequent cutting of the radish at 2 cm intervals to be properly detected.

[0321] Furthermore, the control unit 12 switches the measurement mode at the timing when image d214 displayed on the output device 20 is switched 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 allows the arrangement of the yam and the subsequent slicing of the yam into slices at 2 cm intervals to be properly detected.

[0322] In addition, in the example shown in Figure 31, the measurement mode is also switched at the timing when the image is switched, so the user can perform the cooking tasks of each cooking step prompted by each image before and after the switch with high accuracy, while the measurement mode can be switched appropriately between these cooking tasks.

[0323] 31 is an example, and the measurement mode may be switched at other timings. Also, the measurement mode may be switched between either the first measurement mode for cutting or the second measurement mode for cutting and the measurement mode for weighing.

[0324] Fig. 32 shows another example of screen transitions and process content transitions of the output device 20. Note that in the example shown in Fig. 32, measurement mode switching is added to the screen transitions and process content transitions of Fig. 22.

[0325] When the image d210 is displayed on the output device 20, the control unit 12 detects the cutting of the radish once, and then switches the measurement mode when the control unit 12 detects the cutting a second time. For example, the control unit 12 switches the measurement mode for the first cutting to the measurement mode for the second cutting. This allows the control unit 12 to properly detect subsequent cutting of the radish at 2 cm intervals.

[0326] Furthermore, when the control unit 12 detects M cuts of the radish at 2 cm 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 the control unit 12 to properly detect the placement of the yam and the subsequent cutting of the yam into slices at 2 cm intervals.

[0327] 32 is an example, and the measurement mode may be switched at other timings. Also, the measurement mode may be switched between either the first measurement mode for cutting or the second measurement mode for cutting and the measurement mode for weighing.

[0328] Fig. 33 shows another example of screen transitions and process content transitions of the output device 20. Note that in the example shown in Fig. 33, measurement mode switching is added to the screen transitions and process content transitions of Fig. 23.

[0329] The control unit 12 detects the cutting of the radish once while the image d210a is displayed on the output device 20, and then switches the measurement mode when it detects the cutting a second time. For example, the control unit 12 switches the measurement mode from the measurement mode for the first cutting to the measurement mode for the second cutting.

[0330] Furthermore, the control unit 12 switches the measurement mode at the timing when the image d214 displayed on the output device 20 is switched to the image d215. For example, the control unit 12 switches the measurement mode for the second cutting to the measurement mode for the first cutting.

[0331] 33 is an example, and the measurement mode may be switched at other timings. Also, the measurement mode may be switched between either the first measurement mode for cutting or the second measurement mode for cutting and the measurement mode for weighing.

[0332] Figures 34A and 34B are flowcharts showing the processing operations of control unit 12 in this embodiment. The flowcharts shown in Figures 34A and 34B show the processing operations up to the display of images d1 to d7 in Figure 17, and include the flowcharts shown in Figures 24A and 24B with the addition of switching of the measurement mode.

[0333] (Step S15) For example, as shown in Fig. 34A, after zero reset is performed in step S14, the control unit 12 switches the measurement mode to the measurement mode for cutting, thereby making it possible to appropriately detect cutting in step S17.

[0334] (Step S25) For example, as shown in Fig. 34B, after the image is displayed in step S24, the control unit 12 switches the measurement mode to a measurement mode for weighing, thereby making it possible to appropriately derive the weight of water in step S34 and the like.

[0335] [Summary of the third embodiment] As described above, the cooking assistance system 100 in this embodiment also switches the measurement mode at the timing of switching the image. That is, the control unit 12 in this embodiment performs the process shown in FIG.

[0336] FIG. 35 is a flowchart showing the processing operation of the control unit 12 in this embodiment.

[0337] (Step Sc1) First, control unit 12 causes output device 20 to display a first image relating to a first cooking step in which cooking work using cooking plate 11 is performed.

[0338] (Step Sc2) Next, while the first image is being displayed, the control unit 12 acquires the load acting on the cooking plate 11 with a first time resolution.

[0339] (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 cooking work different from the first cooking process is performed using the cooking plate 11.

[0340] (Step Sc4) Next, when the first image is switched to the second image, the control unit 12 switches the time resolution used to acquire the load from the first time resolution to a second time resolution different from the first time resolution.

[0341] (Step Sc5) Then, while the second image is being displayed, the control unit 12 acquires the load acting on the cooking plate 11 with the second time resolution.

[0342] For example, if the first cooking step involves cutting ingredients on the cooking plate 11, and the second cooking step involves weighing the ingredients on the cooking plate 11, the first time resolution is shorter than the second time resolution.

[0343] As a result, when the user of output device 20 performs the cooking task of the first cooking step according to the first image output from output device 20, the load applied to cooking plate 11 is acquired in accordance with the cooking task. Therefore, the result of the cooking task in the first cooking step can be determined based on the load. Furthermore, after the first image is switched to the second image, when the user performs the cooking task of the second cooking step according to the second image, the load applied to cooking plate 11 in accordance with the cooking task can be acquired. Therefore, the result of the cooking task in the second cooking step can also be determined based on the load. Furthermore, when the first cooking step is performed, the load is acquired with a first time resolution, and when the second cooking step is performed, the load is acquired with a second time resolution. Therefore, in the first cooking step, the change in load can be acquired with a time resolution appropriate for the cooking task in the first cooking step, and the result of the cooking task in the first cooking step can be appropriately determined. Similarly, in the second cooking step, the load change can be acquired with a time resolution appropriate for the cooking work in the second cooking step, and the results of the cooking work in the second cooking step can be appropriately identified. Furthermore, since the time resolution used to acquire the load is also switched at the timing of switching images, the time resolution can be appropriately switched between cooking steps while allowing the user to perform the cooking work of each cooking step prompted by each image before and after the switch with high accuracy. Therefore, cooking assistance can be appropriately performed.

[0344] Furthermore, when acquiring a weight while the first image is displayed, the control unit 12 acquires the weight using a first weight range, and when the first image is switched to a second image, the control unit 12 further switches the first weight range to a second weight range different from the first weight range. Then, when acquiring a weight while the second image is displayed, the control unit 12 acquires the weight using the second weight range.

[0345] For example, if the first cooking step involves cutting ingredients on the cooking plate 11, and the second cooking step involves weighing the ingredients on the cooking plate 11, the first load range is wider than the second load range.

[0346] As a result, when the first cooking step is performed, a load is acquired using the first load range, and when the second cooking step is performed, a load is acquired using the second load range. Therefore, in the first cooking step, a load can be acquired using a load range appropriate for the cooking work in the first cooking step, and the results of the cooking work in the first cooking step can be appropriately determined. Similarly, in the second cooking step, a load can be acquired using a load range appropriate for the cooking work in the second cooking step, and the results of the cooking work in the second cooking step can be appropriately determined.

[0347] Furthermore, when acquiring a weight while the first image is displayed, the control unit 12 acquires the weight with a first weight resolution, and when the first image is switched to a second image, the control unit 12 further switches the first weight resolution to a second weight resolution different from the first weight resolution. Then, when acquiring a weight while the second image is displayed, the control unit 12 acquires the weight with the second weight resolution.

[0348] For example, if the first cooking step involves cutting ingredients on the cooking plate 11, and the second cooking step involves weighing the ingredients on the cooking plate 11, the first load resolution is greater than the second load resolution.

[0349] As a result, when the first cooking process is being performed, the load is acquired with the first load resolution, and when the second cooking process is being performed, the load is acquired with the second load resolution. Therefore, in the first cooking process, the load change can be acquired with a load resolution suitable for the cooking work in the first cooking process, and the result of the cooking work in the first cooking process can be appropriately determined. Similarly, in the second cooking process, the load change can be acquired with a load resolution suitable for the cooking work in the second cooking process, and the result of the cooking work in the second cooking process can be appropriately determined.

[0350] Furthermore, when the control unit 12 acquires a load while the first image is displayed, it acquires a load expressed with a first load resolution by averaging, over a first time period, the output values ​​output from the first sensor 13 in response to the load. Then, when the first image is switched to a second image, the control unit 12 further switches the first time period to a second time period different from the first time. When the control unit 12 acquires a load while the second image is displayed, it acquires a load expressed with a second load resolution different from the first load resolution by averaging, over a second time period, the output values ​​output from the first sensor 13 in response to the load. Note that the above-mentioned output values ​​are values ​​indicated by a pressure signal.

[0351] This allows the weight resolution to be switched by switching 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 weights can be improved. In other words, the weight resolution can be improved. Note that either the first time or the second time may be 1, and the moving average may not be performed during that time.

[0352] Furthermore, if the first cooking step involves cutting a first ingredient on cooking plate 11, and the second cooking step involves cutting a second ingredient on cooking plate 11 that is different from the first ingredient in at least one of hardness and size, control unit 12 detects that the first ingredient has been cut when the acquired change in load satisfies a first condition while the first image is displayed. Then, when the first image is switched to a second image, control unit 12 switches the first condition to a second condition that is different from the first condition. Control unit 12 detects that the second ingredient has been cut when the acquired change in load satisfies a second condition while the second image is displayed.

[0353] For example, the first condition and the second condition are that the period during which the time derivative value of the load is positive is longer than the first threshold, and after the load becomes greater than the second threshold, the load becomes less than the second threshold, and at least one of the first threshold and the second threshold is different between the first condition and the second condition.

[0354] As a result, when the first cooking step is being performed, cutting of the first ingredient is detected under the first condition, and when the second cooking step is being performed, cutting of the second ingredient is detected under the second condition. Therefore, in the first cooking step, cutting of the ingredient can be detected under conditions appropriate for the ingredient in the first cooking step, and the results of the cooking work in the first cooking step can be appropriately determined. Similarly, in the second cooking step, cutting of the ingredient can be detected under conditions appropriate for the ingredient in the second cooking step, and the results of the cooking work in the second cooking step can be appropriately determined.

[0355] In this embodiment, the measurement mode for cutting includes a first measurement mode for cutting and a second measurement mode for cutting, but the measurement mode for weighing may also include a first measurement mode for weighing and a second measurement mode for weighing. For example, the first measurement mode for weighing is used in a cooking process to measure the weight of heavy ingredients, such as heavy ingredients or water to be added to a pot, and conversely, the second measurement mode for weighing is used in a cooking process to measure the weight of light ingredients, or light seasonings, such as salt. This allows the weight of the ingredients or ingredients to be measured more appropriately.

[0356] (Fourth embodiment) In this embodiment, similar to the first embodiment, the control unit 12 changes the content of the second cooking process that is performed after the first cooking process, depending on 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 foodstuffs or cooking materials, obtained by weighing the ingredients. In this embodiment, the control unit 12 changes the content of the second cooking process depending on the weight.

[0357] FIG. 36A shows an example of recipe data stored in memory 14 in this embodiment.

[0358] As in the example shown in Fig. 13A in Embodiment 1, the cooking data in this embodiment indicates information about each of cooking steps 1 to N for preparing a dish, as shown in Fig. 36A. Specifically, for each of cooking steps 1 to N, the cooking data indicates the type of cooking step, the content of the cooking step, and presentation information corresponding to the cooking step.

[0359] Here, the types of cooking steps indicated in the cooking data include preparation steps that involve measuring the ingredients to be cooked. For example, in the example shown in FIG. 36A, the cooking data indicates that the types of cooking steps r and (r+2) are preparation steps. The cooking data then indicates, for the preparation step of cooking step r, the content of the cooking step, including the cooking object "daikon radish" and the cooking method "200 g placement," in association with the presentation information "image r, sound r." In other words, the cooking data indicates that in the preparation step of cooking step r, a cooking task of placing 200 g of daikon radish on the cooking plate 11 is performed. Note that this cooking task involves weighing the daikon radish to derive its weight. Furthermore, the cooking data indicates that the image displayed by the output device 20 to prompt the user to perform the cooking task and the sound output from the output device 20 are image r and sound r. Note that in this embodiment, the unit of weight is used as g, which is the same as gf in Embodiments 1 to 3.

[0360] Similarly, the cooking data indicates the details of the cooking process, including the cooking target "pork" and the cooking method "place 200g" for the preparation step of the cooking step (r+2), in association with the presentation information "image (r+2), sound (r+2)." In other words, the cooking data indicates that the preparation step for the cooking step (r+2) involves the cooking task of placing 200g of pork on the cooking plate 11. Note that this cooking task involves weighing the pork to determine its weight. Furthermore, the cooking data indicates that the image displayed by the output device 20 and the sound output from the output device 20 to prompt the user to perform the cooking task are image (r+2) and sound (r+2).

[0361] In the above example, the ingredients to be measured are solids, such as radish or pork, and therefore the ingredients can be placed on cooking plate 11 without using a bowl or other cooking implement. However, if the ingredient to be measured is not solid, for example, if the ingredient is water, a bowl or other cooking implement must be used to place the ingredient on cooking plate 11. In such a case, control unit 12 may perform a zero reset in advance, as in the second embodiment, with a bowl or other cooking implement placed on cooking plate 11. This allows the proper measurement of non-solid ingredients, such as water.

[0362] In this embodiment, r represents an integer equal to or greater than 2. Furthermore, the cooking process (r+2) is a process subsequent to the cooking process r, and if the cooking process r is the first cooking process, then the cooking process (r+2) is the second cooking process.

[0363] FIG. 36B shows an example of the changed and added data stored in the memory 14 in this embodiment.

[0364] As in the example shown in FIG. 13B of the first embodiment, the modification and addition data in this embodiment indicates, for each of cooking steps 1 to N, a derivation target, a reference range, and a modification process to be performed when the value of the derivation target is outside the reference range, as shown in FIG. 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 value of the derivation target. As in the first embodiment, modification processes to be performed when the value of the derivation target is outside the reference range include, for example, adding a cutting step, changing the cutting step, and adding a preparation step. Furthermore, the modification process in this embodiment further includes changing the weight of ingredients used in subsequent cooking steps. The ingredients may be ingredients or cooking materials such as water or seasonings.

[0365] For example, the change and addition data shown in FIG. 36B indicates the derivation target "weight" and the reference range D1 for cooking step r. As described above, the cooking data in FIG. 36A indicates that cooking step r is a preparation step involving weighing the cooking target. In this case, the control unit 12 derives the weight of the ingredients placed on the cooking plate 11 for cooking step r. The control unit 12 then compares the weight with the reference range D1. If the weight is outside the reference range D1, i.e., if the value of the derivation target is outside the reference range, the control unit 12 performs the change processing indicated in the change and addition data on the cooking step after cooking step r. The change and addition data shown in FIG. 36B indicates that, for cooking step r, the change processing when the value of the derivation target exceeds the reference is to increase the weight of the ingredients used in cooking step (r+2). Therefore, if the weight of the ingredients placed on the cooking plate 11 for cooking step r is heavier than the reference range D1, the control unit 12 modifies the content of cooking step (r+2) by increasing the weight of the ingredients for cooking step (r+2). 36B indicates that the weight of the ingredients used in cooking step (r+2) is reduced as a change process when the value to be derived for cooking step r falls below the reference value. Therefore, if the weight of the ingredients placed on cooking plate 11 in cooking step r is lighter than reference range D1, control unit 12 changes the content of cooking step (r+2) by reducing the weight of the ingredients. In changing the content of cooking step (r+2) in this way, control unit 12 changes information such as the presentation information for cooking step (r+2) shown in the cooking data shown in FIG. 36A, for example.

[0366] The change and addition data may also include a formula used to change the weight of ingredients. The formula is an arithmetic formula for calculating the weight of ingredients used in the second cooking process from the weight derived in the first cooking process. The first cooking process may be, for example, cooking process r, and the second cooking process may be, for example, cooking process (r+2).

[0367] Specifically, the modification and addition data shown in FIG. 36B is a modification process associated with cooking process r, and indicates, for example, W3 = (W1 - Wmax) × a + W2 as a formula used in the modification process to increase the weight of ingredients in cooking process (r+2). W3 is the weight of the ingredients after the modification process, W1 is the weight derived in cooking process r, Wmax is the maximum value within the reference range D1, and W2 is the weight of the ingredients used in cooking process (r+2) indicated in the cooking data. Furthermore, a is a coefficient. Similarly, the modification and addition data shown in FIG. 36B is a modification process associated with cooking process r, and indicates, for example, W3 = W2 - (Wmin - W1) × b as a formula used in the modification process to decrease the weight of ingredients in cooking process (r+2). Wmin is the minimum value within the reference range D1, and b is a coefficient. If the weight W1 calculated in the cooking step r is outside the reference range D1, the control unit 12 uses this formula to calculate the weight W3 of the ingredients to be used in the cooking step (r+2).

[0368] Instead of the above formula, a conversion table may be included in the modified and added data. This conversion table associates each level of weight W1 derived in the first cooking process with the weight W3 of the ingredients used in the second cooking process. The levels of weight W1 are 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 an ingredient in the second cooking process indicated in the recipe data, the conversion table associates W3 = W2 + c with Level 1 and W3 = W2 + c × 2 with Level 2. Furthermore, the conversion table associates W3 = W2 - c with Level -1 and W3 = W2 - c × 2 with Level -2. Note that c is an arbitrary number. If the weight W1 derived in the cooking step r is outside the reference range D1, the control unit 12 identifies the level of the weight W1 and derives the weight W3 associated with that level in the conversion table as the weight of the ingredients to be used in the cooking step (r+2).

[0369] FIG. 37 shows an example of an image displayed by the output device 20 in this embodiment.

[0370] For example, as shown in Figure 36A, the cooking data for a dish includes information on cooking steps r, (r+1), and (r+2) for making the dish "pork belly and radish." Cooking step r is a preparation step for placing 200g of radish on cooking plate 11, cooking step (r+1) is a cutting step for cutting the radish, and cooking step (r+2) is a preparation step for placing 200g of pork on cooking plate 11. Furthermore, as shown in Figure 36B, the change and addition data indicates a derivation target and a reference range for cooking step r.

[0371] The control unit 12 first reads the cooking data for the dish from the memory 14 and displays an image r relating to the cooking step r included in the cooking data on the output device 20. The image includes a message prompting the user to perform the cooking task, such as "Place 200 g of daikon radish on the cooking plate." Therefore, the user who sees the image places the daikon radish on the cooking plate 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 places a daikon radish on the cooking plate 11 that is heavier than the weight specified in the recipe, which is the cooking data, such as 200 g.

[0372] At this time, since the derivation target for cooking step r indicated in the change and addition data is weight, the control unit 12 derives the weight of the radish placed on the cooking plate 11, for example, 300 g. As a result, the control unit 12 causes the output device 20 to display a progress bar indicating the weight of the radish actually placed compared to the weight of the radish stated in the recipe, as shown in (a) of Figure 37. Furthermore, the control unit 12 causes the output device 20 to display a message saying, "The radish is 100 g heavier than the recipe." The control unit 12 then compares the derived weight of the radish, "300 g," with the reference range indicated in the change and addition data of Figure 36B and determines that the weight, "300 g," exceeds the reference range.

[0373] Next, as shown in FIG. 37(b), control unit 12 causes output device 20 to display image (r+1) related to cooking step (r+1) included in the cooking data. Image (r+1) includes a message urging the user to perform a cooking task, such as "Please cut the radish in half." Therefore, upon seeing the image, the user follows the message and performs the cooking task of cutting the radish placed on cooking plate 11 in half using a knife. At this time, control unit 12 detects that the radish has been cut and determines the end of cooking step (r+1), as in the first to third embodiments.

[0374] Next, when the control unit 12 causes the output device 20 to display an image (r+2) related to the cooking step (r+2) included in the cooking data, the control unit 12 modifies the content of the cooking step (r+2) in advance because the weight of the daikon radish in cooking step r exceeds the reference range. That is, in order to balance the daikon radish prepared in cooking step r and the pork prepared in cooking step (r+2), the control unit 12 modifies the weight of the pork to, for example, 100 g heavier than the weight of "200 g" described in the recipe, which is the cooking data. That is, the control unit 12 changes 200 g to 300 g. As a result, the control unit 12 modifies the image (r+2) related to the cooking step (r+2) included in the cooking data and displays it on the output device 20, as shown in (c) of FIG. 37. Specifically, the image (r+2) of the cooking data includes a message prompting the user to perform the cooking task, saying, "Please place 200 g of pork." The control unit 12 changes the message to "Please place pork that is 100 g heavier than the recipe (200 g)," and displays it on the output device 20.

[0375] Therefore, a user who sees the image (r+2) can follow the message, place 300 g of pork on cooking plate 11, and continue cooking, thereby achieving a balance between the radish and the pork.

[0376] FIG. 38 shows another example of an image displayed by the output device 20 in this embodiment.

[0377] For example, the cooking data for a dish includes information on a first cooking step and a second cooking step for making soup stock. The first cooking step is a preparation step of putting 200 g (i.e., 200 cc) of water into a pot, and the second cooking step is a preparation step of putting 10 g of salt into the pot after the first cooking step. The change and addition data indicates a derivation target and a reference range for the first cooking step. Note that the first cooking step may be the above-mentioned cooking step r, and the second cooking step may be the above-mentioned cooking step (r+2).

[0378] Control unit 12 first reads the cooking data for the dish from memory 14 and causes output device 20 to display an image relating to the first cooking step included in the cooking data, as shown in FIG. 38(a). The image relating to the first cooking step includes a message prompting the user to perform the cooking task, such as "Put 200 g (200 cc) of water into the pot." Therefore, upon seeing the image, the user places the pot on cooking plate 11 and pours water into the pot in accordance with the message. Note that when the pot is placed on cooking plate 11, a zero reset may be performed as in the second embodiment.

[0379] At this time, the control unit 12 derives the weight of the water added to the pot because the weight to be derived for the first cooking step indicated in the change and addition data is weight. As a result, the control unit 12 causes the output device 20 to display a progress ring indicating the weight of the water actually added compared to 200 g of water.

[0380] Here, the user may make a mistake in the amount of water. For example, a recipe, which is cooking data, specifies 200 g of water. However, the user mistakenly pours, for example, 300 g of water into the pot. In other words, an operational error occurs in the cooking operation of the first cooking step. In this case, the control unit 12 causes the output device 20 to display a progress ring indicating the weight of water actually poured, 300 g, compared to 200 g of water, as shown in (b) of FIG. 38. The control unit 12 also causes the output device 20 to display a message saying, "There is 100 g too much water." The control unit 12 then compares the derived weight of water, "300 g," with the reference range indicated in the changed and added data of FIG. 36B and determines, for example, that the weight, "300 g," exceeds the reference range.

[0381] In this case, in this embodiment, to recover from the above-mentioned operational error, the control unit 12 changes the content of the second cooking step. Specifically, the control unit 12 refers to the change process for exceeding the standard, which is indicated in the change and addition data associated with the first cooking step. The change process indicates, for example, increasing the weight of salt used in the second cooking step. Therefore, the control unit 12 changes the weight of salt for the second cooking step indicated in the recipe data, for example, 10 g, to a weight heavier than 10 g. For example, the control unit 12 changes 10 g to 15 g. As a result, as shown in (c) of FIG. 38, the control unit 12 changes the image related to the second cooking step included in the recipe data and displays it on the output device 20. Specifically, the image related to the second cooking step included in the recipe data includes a message urging the user to perform the cooking task, saying, "Add 10 g of salt to the pot." The control unit 12 changes the message to, "Add 5 g to the 10 g of salt and add it to the pot," and displays it on the output device 20.

[0382] Therefore, a user who sees the image can recover from the above-mentioned operational mistake by following the message and adding 15 g of salt to the pot.

[0383] In this embodiment, as in the first embodiment, the control unit 12 applies a change process to a subsequent cooking step when the value to be derived is outside the reference range. At that time, or beforehand, the control unit 12 may cause the output device 20 to display the reason for applying the change process and the details of the change process. For example, the reason for applying the change process may be that the weight of the ingredient used in cooking step r is outside the reference range, and the details of the change process may be a change in the weight of the ingredient used in cooking step (r+2). Specifically, the control unit 12 may cause the output device 20 to display a message such as, "The radish in cooking step r is heavier than the reference range, so the weight of the pork used in cooking step (r+2) will be increased." Furthermore, the control unit 12 may cause the output device 20 to display the weights before and after the change along with the message.

[0384] In this embodiment, when a cooking step is a preparation step in which ingredients to be cooked are weighed, control unit 12 derives the weight of the ingredients during the preparation step. However, for example, control unit 12 may derive the weight of ingredients used in a cooking step other than the preparation step, such as a cutting step, shown in the cooking data of FIG. 36A. Specifically, control unit 12 may derive the weight of ingredients used in only the corresponding cooking step, including the cutting step, that corresponds to the ingredients in the subsequent cooking step. Furthermore, when the weight of an ingredient is derived during the cutting step, a cooking utensil such as a knife may be placed on cooking plate 11. Therefore, control unit 12 may store the weight of the cooking utensil in advance and derive the weight of the ingredient by subtracting the weight of the cooking utensil from the total weight of the utensil and ingredients placed on cooking plate 11. Alternatively, the control unit 12 may display on the output device 20 a message urging the user to remove the cooking utensil from the cooking plate 11, and derive the weight of the ingredient when only the ingredient is placed on the cooking plate 11. Such a message may be displayed only for the corresponding cooking step described above.

[0385] Furthermore, the processing of the cooking assistance system 100 in this embodiment has been described using the examples shown in FIGS. 37 and 38. However, the dish prepared by the assistance of this processing may be a dish other than "pork belly and radish," such as curry. For example, if the dish is curry, as shown in the example of FIG. 37, the control unit 12 first derives the weight of potatoes instead of radish in cooking step r and determines that the weight is outside the reference 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 and addition data of FIG. 36B. Therefore, the control unit 12 changes the weights 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 preparation step. Therefore, when the control unit 12 changes the weight of the water in the water preparation step according to the weight of the potatoes, it also changes the weight of the roux in the roux preparation step associated with that water.

[0386] 36B shows a process for changing the weight of one ingredient in one cooking step as a change process for a preparation step, which is a cooking step that involves measuring ingredients. However, the change process may also show a process for changing the weight of each of multiple ingredients used in multiple cooking steps that follow the preparation step.

[0387] [Summary of the fourth embodiment] As described above, the cooking assistance system 100 in this embodiment changes the content of the subsequent cooking step depending on the weight of the ingredients used in the cooking step. That is, the control unit 12 in this embodiment performs the process shown in FIG.

[0388] FIG. 39 is a flowchart showing the processing operation of the control unit 12 in this embodiment for changing the contents of the cooking process.

[0389] (Step Sd1) First, control unit 12 causes output device 20 to output information about the first cooking step in which a first ingredient to be used in cooking is placed on cooking plate 11. The information is, for example, an image or sound for prompting the user to measure out the first ingredient, as shown in (a) of Fig. 38. Note that the first ingredient may be a food ingredient or a cooking ingredient such as water or a seasoning.

[0390] (Step Sd2) Next, control unit 12 acquires the weight of the first ingredient placed on cooking plate 11 in the first cooking step.

[0391] (Step Sd3) Next, the control unit 12 uses the weight of the first ingredient to change the content of the second cooking process that 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. Note that the second ingredient may be a food ingredient or may be a cooking ingredient such as water or a seasoning.

[0392] (Step Sd4) Then, the control unit 12 causes the output device 20 to output information about the changed second cooking process.

[0393] As a result, for example, a user of output device 20 places a first ingredient on cooking plate 11 in accordance with the information on the first cooking step output from output device 20. Then, the weight of the first ingredient is obtained. Even if the weight differs from the weight expected in the first cooking step, the content of the second cooking step is changed in accordance with the weight. Therefore, even if the weight of the first ingredient used in the first cooking step deviates from the expected weight, the impact of this on the dish can be reduced in the second cooking step. As a result, cooking assistance can be provided appropriately.

[0394] 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 to be applied when the weight of the first ingredient is outside that reference range. If the weight of the first ingredient acquired 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 indicated in the rule. Such a rule may be, for example, the modification and addition data shown in FIG. 36B.

[0395] This allows the second cooking step to be changed appropriately.

[0396] The method of changing the second cooking step indicated in such a rule is as follows: (1) if the weight of the first ingredient exceeds a reference range, change the weight of the second ingredient used in the second cooking step from a predetermined weight to a heavier weight, and (2) if the weight of the first ingredient is below the reference range, decrease the weight of the second ingredient used in the second cooking step from the predetermined weight. The predetermined weight is indicated, for example, in the recipe data.

[0397] This allows the amounts of the first and second ingredients to be balanced.

[0398] (Modification 1 of the fourth embodiment) The control unit 12 may derive the weight of another ingredient to be used in cooking based on the weight of the first ingredient derived in the first cooking step without making a determination using a reference range. The other ingredient may be an ingredient to be used in the second cooking step. The other ingredient will hereinafter also be referred to as a third ingredient.

[0399] As a specific example, the control unit 12 calculates the weight of a third ingredient so that adding the third ingredient to a first ingredient used in a first cooking step adds a predetermined percentage of salt to the weight of the first ingredient. The third ingredient may be any ingredient that contains salt, such as salt, soy sauce, or miso paste. For example, the salt percentages of salt, soy sauce, and miso are 100%, 16%, and 12%, respectively. The salt percentages of such third ingredients may be stored in the memory 14.

[0400] The control unit 12 calculates the weight Wa of the third ingredient so that Q% of salt is added to the first ingredient with respect to the weight W1 of the first ingredient. If the salt percentage of the third ingredient is P%, the control unit 12 calculates the weight Wa of the third ingredient by Wa = W1 × Q / P. Note that this calculation formula may be stored in the memory 14.

[0401] Therefore, if the third ingredient is salt and 0.6% of the salt is added to the first ingredient, P = 100 and Q = 0.6, so the weight of the third ingredient, Wa, is calculated as Wa = W1 × 0.6 / 100. Similarly, if the third ingredient is soy sauce and 0.6% of the salt is added to the first ingredient, P = 16 and Q = 0.6, so the weight of the third ingredient, Wa, 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 calculated weight, Wa, of the third ingredient on the output device 20.

[0402] 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 arithmetic equation associated with the third ingredient used in cooking. Then, the control unit 12 outputs the calculated weight of the third ingredient from the output device 20. For example, the arithmetic equation associated with the third ingredient is 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.

[0403] This allows the weight of the third ingredient to be calculated based on the weight of the first ingredient, making it possible to balance the amounts of the first ingredient and the third ingredient. Additionally, regardless of the type of third ingredient used, the salt content of the first ingredient can be adjusted to a predetermined level.

[0404] (Modification 2 of Embodiment 4) The control unit 12 may calculate the weight of ingredients such as foodstuffs or cooking materials depending on the number of people who will eat the dish.

[0405] For example, the recipe data indicates the weight W of each ingredient required to prepare a dish for a predetermined number of people. Furthermore, the cooking assistance system 100 in this modified example includes an operation unit that accepts the amount of the dish the user intends to prepare as i servings in response to an input operation by the user. The control unit 12 acquires the information indicating the i servings accepted by the operation unit as number-of-people information. Here, if the predetermined number of people specified in the recipe data is h servings, the control unit 12 calculates the weight Wb of each ingredient for i servings by Wb = W × i / h, where h and i are each an integer greater than or equal to 1. The control unit 12 then displays the calculated weight Wb of each ingredient on the output device 20.

[0406] That is, in this modification, the control unit 12 acquires number-of-people information indicating the number of people. Next, the control unit 12 calculates the weight of each of at least one ingredient used in cooking according to the number of people indicated by the number-of-people information. Then, the control unit 12 causes the output device 20 to output the calculated weight of each of the at least one ingredient.

[0407] As a result, even if the cooking data indicates only the weight W of each ingredient for making a dish for two people, the weight Wb of ingredients for any number of people is output, so the user can make the appropriate dish for that number of people.

[0408] (Other variations) While the cooking assistance system, cooking assistance device, and cooking assistance method according to one or more aspects have been described above based on the respective embodiments, the present invention is not limited to these embodiments. As long as they do not deviate from the spirit of the present invention, various modifications conceivable by those skilled in the art to the respective embodiments, and configurations constructed by combining components of different embodiments, may also be included within the scope of the present disclosure.

[0409] For example, in each of the above embodiments, first sensor 13 is made up of four pressure sensors, but the number of pressure sensors included in first sensor 13 is not limited to four and may be any other number.

[0410] In addition, 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 FIG. 2, may be implemented by one or more electronic circuits, including a semiconductor device, a semiconductor integrated circuit (IC), or an LSI (large scale integration). The LSI or IC may be integrated into a single chip or may be configured by combining multiple chips. For example, functional blocks other than memory elements may be integrated into a single chip. Although the terms LSI and IC are used here, the term may be changed depending on the degree of integration, and may be called a system LSI, a VLSI (very large scale integration), or an ULSI (ultra large scale integration). A field programmable gate array (FPGA), which is programmable after LSI fabrication, or a reconfigurable logic device, which can reconfigure the connections within the LSI or set up circuit partitions within the LSI, may also be used for the same purpose.

[0411] Furthermore, all or part of the functions or operations of a unit, device, or part of a device can be implemented by software processing. In this case, the software is recorded on one or more non-transitory recording media such as ROMs, optical disks, hard disk drives, etc., and when the software is executed by a processor, the software causes the processor and peripheral devices to perform specific functions within the software. A system or device may include one or more non-transitory recording media on which the software is recorded, a processor, and necessary hardware devices, such as interfaces. [Industrial Applicability]

[0412] The present disclosure can be used in a cooking assistance system or cooking assistance device used for cooking ingredients and the like. [Explanation of symbols]

[0413] 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 Devices 30 Second Sensor 100 Cooking Support System 200 cloud servers a1 cutting line a2 knife

Claims

1. A cooking assistance method performed by a computer, comprising: (a) acquiring a pressure applied to the cooking plate when a first food material is cut on the cooking plate or when pressure is applied to the first food material on the cooking plate in a first cooking step; (b) using the pressure-based information to change the content of a second cooking step performed after the first cooking step; (c) outputting the changed information on the second cooking process from an output device; Cooking support method.

2. In the above (b), Estimating a first hardness of the first food ingredient based on the pressure; changing the content of the second cooking step using the first hardness as the pressure-based information; The cooking assistance method according to claim 1 .

3. In the above (b), obtaining a second hardness associated with the first cooking step; changing the content of the second cooking step using a comparison result between the first hardness and the second hardness; The cooking assistance method according to claim 2 .

4. In the above (b), If the first hardness is harder than the second hardness, the content of the second cooking step is changed by adding processing of the first food material after cutting to the second cooking step. The cooking assistance method according to claim 3 .

5. In the above (b), Estimating a first thickness of the first food material after cutting or applying pressure based on the pressure; and changing the content of the second cooking step using the first thickness as the pressure-based information. The cooking assistance method according to claim 1 .

6. In the above (b), obtaining a second thickness associated with the first cooking step; changing the content of the second cooking step using a comparison result between the first thickness and the second thickness; The cooking assistance method according to claim 5 .

7. In the step (a), when the first food ingredient is cut on the cooking plate or when pressure is applied to the first food ingredient on the cooking plate in the first cooking step, at least one of the number of times the first food ingredient is cut and the state of the first food ingredient after cutting is further acquired; In the step (b), a first thickness of the first food material after cutting is estimated based on the information based on the pressure and at least one of the number of times of cutting and the state of the first food material after cutting; obtaining a second thickness associated with the first cooking step; changing the content of the second cooking step using a comparison result between the first thickness and the second thickness; The cooking assistance method according to claim 1 .

8. In the above (b), and changing at least one of a cutting method of the second ingredient used in the second cooking step and a heating method of the first ingredient after cutting used in the second cooking step as content of the second cooking step according to the comparison result. The cooking assistance method according to claim 3, 6, or 7.

9. In the above (b), Estimating the cookability of the first food ingredient after cutting based on the pressure; changing the content of the second cooking step using the ease of cooking of the first ingredient as the pressure-based information; The cooking assistance method according to claim 1 .

10. In the above (b), and estimating the cookability of the first food material after cutting based on an integral value obtained by integrating the pressure with respect to time. The cooking assistance method according to claim 9 .

11. the second cooking process is associated with the first cooking process, In the above (b), estimating a weight of the first ingredient on the cooking plate based on the pressure; changing the content of the second cooking process when the weight of the first ingredient falls outside a reference range of weight of the first ingredient associated with the first cooking process; The cooking assistance method according to claim 1 .

12. In the above (b), changing the weight of the second ingredient used in the second cooking step to change the content of the second cooking step; The cooking assistance method according to claim 11.

13. In the above (b), referencing a rule indicating a method of changing the second cooking process to be applied when the weight of the first ingredient is outside the reference range; If the weight of the first ingredient obtained in (a) is outside the reference range, change the content of the second cooking step in accordance with the change method indicated in the rule. The cooking assistance method according to claim 11.

14. The method of changing the second cooking process indicated in the rule is as follows: (1) When the weight of the first ingredient exceeds the reference range, the weight of the second ingredient used in the second cooking step is changed from a predetermined weight to a heavier weight; (2) When the weight of the first ingredient is below the reference range, the weight of the second ingredient used in the second cooking step is reduced from the predetermined weight. The cooking assistance method according to claim 13.

15. In the cooking assistance method, (d) calculating a weight of the third ingredient by substituting the weight of the first ingredient estimated in (b) into a variable of an arithmetic formula associated with the third ingredient used in cooking; (e) outputting the calculated weight of the third ingredient from the output device; The cooking support method according to any one of claims 11 to 14.

16. In the cooking assistance method, (f) acquiring number of people information indicating the number of people; (g) calculating the weight of each of at least one ingredient used in the cooking according to the number of people indicated by the number of people information; (h) outputting the calculated weight of each of the at least one ingredient from the output device; The cooking support method according to any one of claims 11 to 14.

17. the second cooking step includes information on the weight of a third ingredient used in cooking; In the above (b), estimating a weight of the first ingredient on the cooking plate based on the pressure; determining a weight of the third ingredient by substituting the weight of the first ingredient into a variable of an arithmetic formula associated with the third ingredient; changing the content of the second cooking step based on the determined weight of the third ingredient; The cooking assistance method according to claim 1 .

18. a processor; a memory; The processor: (a) acquiring a pressure applied to the cooking plate when a first food material is cut on the cooking plate or when pressure is applied to the first food material on the cooking plate in a first cooking step; (b) using the pressure-based information to change the content of a second cooking step performed after the first cooking step; (c) outputting the changed information on the second cooking process from an output device; Cooking support equipment.

19. In the above (b), Estimating a first hardness of the first food ingredient based on the pressure; changing the content of the second cooking step using the first hardness as the pressure-based information; The cooking support device according to claim 18.

20. In the above (b), obtaining a second hardness associated with the first cooking step; changing the content of the second cooking step using a comparison result between the first hardness and the second hardness; The cooking support device according to claim 19.

21. In the above (b), If the first hardness is harder than the second hardness, the content of the second cooking step is changed by adding processing of the first food material after cutting to the second cooking step. The cooking support device according to claim 20.

22. In the above (b), Estimating a first thickness of the first food material after cutting or applying pressure based on the pressure; and changing the content of the second cooking step using the first thickness as the pressure-based information. The cooking support device according to claim 18.

23. In the above (b), obtaining a second thickness associated with the first cooking step; changing the content of the second cooking step using a comparison result between the first thickness and the second thickness; The cooking support device according to claim 22.

24. In the step (a), when the first food ingredient is cut on the cooking plate or when pressure is applied to the first food ingredient on the cooking plate in the first cooking step, at least one of the number of times the first food ingredient is cut and the state of the first food ingredient after cutting is further acquired; In the step (b), a first thickness of the first food material after cutting is estimated based on the information based on the pressure and at least one of the number of times of cutting and the state of the first food material after cutting; obtaining a second thickness associated with the first cooking step; changing the content of the second cooking step using a comparison result between the first thickness and the second thickness; The cooking support device according to claim 18.

25. In the above (b), and changing at least one of a cutting method of the second ingredient used in the second cooking step and a heating method of the first ingredient after cutting used in the second cooking step as content of the second cooking step according to the comparison result.

25. The cooking support device according to claim 20, 23, or 24.

26. In the above (b), Estimating the cookability of the first food ingredient after cutting based on the pressure; changing the content of the second cooking step using the ease of cooking of the first ingredient as the pressure-based information; The cooking support device according to claim 18.

27. In the above (b), and estimating the cookability of the first food material after cutting based on an integral value obtained by integrating the pressure with respect to time. The cooking support device according to claim 26.

28. the second cooking process is associated with the first cooking process, In the above (b), estimating a weight of the first ingredient on the cooking plate based on the pressure; changing the content of the second cooking process when the weight of the first ingredient falls outside a reference range of weight of the first ingredient associated with the first cooking process; The cooking support device according to claim 18.

29. In (c), the processor changing the weight of the second ingredient used in the second cooking step to change the content of the second cooking step; The cooking support device according to claim 28.

30. In (c), the processor referencing a rule indicating a method of changing the second cooking process to be applied when the weight of the first ingredient is outside the reference range; If the weight of the first ingredient obtained in (b) is outside the reference range, change the content of the second cooking step in accordance with the change method indicated in the rule. The cooking support device according to claim 28.

31. The method of changing the second cooking process indicated in the rule is as follows: (1) When the weight of the first ingredient exceeds the reference range, the weight of the second ingredient used in the second cooking step is changed from a predetermined weight to a heavier weight; (2) When the weight of the first ingredient is below the reference range, the weight of the second ingredient used in the second cooking step is reduced from the predetermined weight. The cooking support device according to claim 30.

32. The processor further comprises: (d) calculating a weight of the third ingredient by substituting the weight of the first ingredient estimated in (b) into a variable of an arithmetic formula associated with the third ingredient used in cooking; (e) outputting the calculated weight of the third ingredient from the output device; The cooking support device according to any one of claims 28 to 31.

33. The processor further comprises: (f) acquiring number of people information indicating the number of people; (g) calculating the weight of each of at least one ingredient used in the cooking according to the number of people indicated by the number of people information; (h) outputting the calculated weight of each of the at least one ingredient from the output device; The cooking support device according to any one of claims 28 to 31.

34. the second cooking step includes information on the weight of a third ingredient used in cooking; In the above (b), estimating a weight of the first ingredient on the cooking plate based on the pressure; determining a weight of the third ingredient by substituting the weight of the first ingredient into a variable of an arithmetic formula associated with the third ingredient; changing the content of the second cooking step based on the determined weight of the third ingredient; The cooking support device according to claim 18.

35. (a) acquiring a pressure applied to the cooking plate when a first food material is cut on the cooking plate or when pressure is applied to the first food material on the cooking plate in a first cooking step; (b) using the pressure-based information to change the content of a second cooking step performed after the first cooking step; (c) outputting the changed information on the second cooking process from an output device; A program that makes a computer do something.

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