Information processing method, information processing device, and information processing program

Abstract

To change recipe information so as to meet a user's desire without degrading quality of a finished article.SOLUTION: An information processing apparatus generates recipe information including a plurality of cooking steps on the basis of cooking menu information, acquires a change request of at least one cooking step of the plurality of cooking steps, determines whether or not the change of the at least one cooking step causes lowering in finished quality in comparison with finished quality of a recipe indicated by recipe information before the change, decides a cooking step to be added to the recipe information before the change so as to prevent finished quality of recipe indicated by recipe information after the change from being lowered than finished quality of a recipe indicated by the recipe information before the change when it is determined that the change causes lowering in finished quality, and outputs recipe information in which the decided cooking step is added to the recipe information before the change.SELECTED DRAWING: Figure 1

Description

【Technical Field】 【0001】 This disclosure relates to a technique for changing recipe information including a plurality of cooking steps. 【Background Art】 【0002】 Patent Document 1 discloses a cooking support system that can flexibly create and execute a time table in consideration of the user's preferences, situation, cooking time, and the degree of effort required for cooking when creating and executing a time table corresponding to a cooking menu. 【Prior Art Documents】 【Patent Documents】 【0003】 【Patent Document 1】 Japanese Patent Application Laid-Open No. 2006-250510 【Summary of the Invention】 【Problems to be Solved by the Invention】 【0004】 However, in Patent Document 1, the time table is merely created based on the usage status of each household electrical appliance and the cooking time. Therefore, when the user instructs to change a certain cooking step, the time table cannot be modified so that the quality of the cooking menu does not deteriorate. 【0005】 This disclosure has been made to solve such problems, and an object thereof is to provide a technique for changing recipe information in accordance with the user's wishes without degrading the quality of the finished product when the user requests a change in at least one cooking step constituting the recipe information. 【Means for Solving the Problems】 【0006】 An information processing method in one aspect of the present disclosure is an information processing method in an information processing device, which creates recipe information including a plurality of cooking steps based on cooking menu information, obtains a request to change at least one of the plurality of cooking steps, determines whether the change to the at least one cooking step is a change that reduces the finished quality of the recipe indicated by the recipe information before the change, determines a cooking step to be added to the recipe information before the change so that the finished quality of the recipe indicated by the modified recipe information is reduced compared to the finished quality of the recipe indicated by the recipe information before the change, and outputs the recipe information to which the determined cooking step has been added to the recipe information before the change. [Effects of the Invention] 【0007】 According to this disclosure, recipe information can be modified to meet user preferences without compromising the quality of the finished product. [Brief explanation of the drawing] 【0008】 [Figure 1] This figure shows an example of the overall configuration of the information processing system in Embodiment 1. [Figure 2] A flowchart illustrating an example of processing in the information processing device according to Embodiment 1. [Figure 3] This figure shows an example of recipe information. [Figure 4] This figure shows an example of the data structure of a recipe database. [Figure 5] This flowchart shows the details of the recipe information modification process. [Figure 6] This is an explanatory diagram of the flag. [Figure 7] This is an explanatory diagram of the first process. [Figure 8] This is an explanatory diagram for the second process. [Figure 9] This is an explanatory diagram of a cooking process with a timing-fixed flag set. [Figure 10] This figure shows a concrete example of editing recipe information. [Figure 11] It is a diagram showing a specific example of editing recipe information. [Figure 12] It is a diagram showing a specific example of editing recipe information. [Figure 13] It is a diagram showing a specific example of editing recipe information. [Figure 14] It is a diagram showing an example of the overall configuration of the information processing system in Embodiment 2. [Figure 15] It is an explanatory diagram of the processing in Embodiment 2. [Figure 16] It is an explanatory diagram following FIG. 15. [Figure 17] It is an explanatory diagram of a modification example of Embodiment 2. [Figure 18] It is a flowchart showing an example of the processing of an information processing apparatus in Embodiment 3. [Figure 19] It is a flowchart following FIG. 18. [Figure 20] It is an explanatory diagram of Specific Example (1). [Figure 21] It is an explanatory diagram of Specific Example (2). [Figure 22] It is an explanatory diagram of Specific Example (3). [Figure 23] It is an explanatory diagram of Specific Example (4). [Figure 24] It is an explanatory diagram of Specific Example (5). [Figure 25] It is an explanatory diagram of Specific Example (6). 【Mode for Carrying Out the Invention】 【0009】 (Knowledge underlying the present disclosure) There are users who sequentially display the cooking steps of a recipe on the display of a display device such as a smartphone and cook while viewing the displayed cooking steps. Among such users, there are also those who change the cooking steps by deleting a certain cooking step so as to conform to their own wishes. 【0010】 In this case, if the recipe is modified solely based on the user's preferences, the quality of the food cooked according to the modified recipe may be lower than that of the original recipe. For example, removing the heating step may result in undercooked food, or removing the skimming step may result in food with excess scum and an unpleasant taste. This would lead to the user's efforts to create a dish being wasted, causing dissatisfaction. 【0011】 Patent Document 1 discloses creating a timetable according to the usage status of each home appliance, allowing the user to select the removal of unnecessary cooking steps based on the options, and changing control information to reduce the heat from high to low based on the progress of the cooking procedure. 【0012】 However, Patent Document 1 lacks consideration of the quality of the cooked food when changing control information or timetables, and therefore fails to solve the problem that the quality of the modified recipe deteriorates compared to the original recipe. 【0013】 This disclosure was made to address these issues. 【0014】 An information processing method in one aspect of the present disclosure is an information processing method in an information processing device, which creates recipe information including a plurality of cooking steps based on cooking menu information, obtains a request to change at least one of the plurality of cooking steps, determines whether the change to the at least one cooking step is a change that reduces the finished quality of the recipe indicated by the recipe information before the change, determines a cooking step to be added to the recipe information before the change so that the finished quality of the recipe indicated by the modified recipe information is reduced compared to the finished quality of the recipe indicated by the recipe information before the change, and outputs the recipe information to which the determined cooking step has been added to the recipe information before the change. 【0015】 According to this configuration, if a change to at least one cooking step that constitutes the recipe information is determined to be a change that reduces the quality of the finished product compared to the original recipe information, the cooking step will be added to the modified recipe information so as not to reduce the quality of the finished product compared to the original. Therefore, if a user requests a change to at least one cooking step that constitutes the recipe information, the recipe information can be modified to meet the user's wishes without compromising the quality of the finished product. 【0016】 In the above-described information processing method, the state of the ingredients in the cooking process immediately preceding and immediately following the at least one cooking process may be compared, and if the state of the ingredients changes, it may be determined that the change in the at least one cooking process is a change that degrades the final quality. 【0017】 With this configuration, if the state of the ingredients changes between the cooking process immediately preceding and immediately following the cooking process in which a change is requested, it is determined that the final quality of the cooked product will deteriorate, thus allowing for accurate determination of the deterioration in the final quality of the cooked product. 【0018】 In the above-described information processing method, the determination may be made based on attribute information set in advance for each cooking process to determine whether or not a change in at least one cooking process is a change that reduces the quality of the finished product. 【0019】 With this configuration, since pre-set attribute information is used for each cooking process, it is easy to determine whether a change in at least one cooking process will degrade the final quality. 【0020】 In the above-described information processing method, the decision may be made based on rule information that indicates the additional cooking steps to be set in advance for each cooking step. 【0021】 With this configuration, the additional cooking steps are determined using rule information, making it easy to decide which cooking steps to add. 【0022】 In the above information processing method, it is determined whether the at least one cooking step is a cooking step whose timing of execution is fixed in the recipe information, and if it is determined that the at least one cooking step is a fixed cooking step, preference information for the finished product in the recipe information is obtained, and in the determination, the additional cooking step to be added may be determined based on the preference information. 【0023】 Some recipes contain cooking steps that, if their timing is shifted, can significantly reduce the quality of the finished product. With this configuration, if a change is requested for a cooking step with a fixed timing, the additional cooking steps to be added are determined by taking user preference information into account. This prevents the finished product quality in the modified recipe from deviating significantly from the user's preferences. 【0024】 In the above information processing method, cooking control information for implementing the modified recipe information may be generated based on the modified recipe information, and the generated cooking control information may be output to the cooking equipment. 【0025】 With this configuration, the content of the modified recipe information is reflected in the cooking control information, thus saving the user the trouble of having to input the necessary information into the cooking appliance in order to operate it according to the modified recipe information. 【0026】 In the above information processing method, the desired cooking completion time may be received, and in the determination, the additional cooking steps may be determined so that cooking is completed within the desired cooking completion time and the finished quality is not reduced. 【0027】 This configuration allows for recipe information that satisfies the user's requirement to complete cooking within the desired time frame while maintaining the quality of the finished product. 【0028】 In the above-described information processing method, the determination involves determining whether the cooking time indicated by the recipe information falls within the desired cooking completion time, modifying the recipe information in a way that does not degrade the finished quality until it is determined that the cooking time falls within the desired cooking completion time, and terminating the creation of the recipe information once a recipe information is obtained that falls within the desired cooking completion time and does not degrade the finished quality. 【0029】 This configuration allows for the acquisition of more appropriate recipe information, as it enables the cooking process to be completed within the desired timeframe through trial and error, while maintaining the quality of the finished product. 【0030】 In the above information processing method, the recipe information includes a plurality of parent process blocks, each containing one or more cooking steps, and the cooking steps with fixed timing may be prohibited from being changed to a parent process block other than the one to which they belong. 【0031】 This configuration prevents significant changes to the cooking process that would make it impossible to prepare the dish. 【0032】 In the above-described information processing method, if the decision is made in a case where the cooking process to be changed, which is the cooking process for which the change request has been made, is a cooking process in which the quality of the finished product would decrease if it were replaced with another cooking process, the decision may be made to delete the cooking process to be changed and to add one or more other cooking processes. 【0033】 Some cooking processes cannot maintain the same quality simply by replacing them with another process. With this configuration, one or more additional cooking processes are added to the process being modified, thus preventing a decline in the final quality. 【0034】 In the above-described information processing method, if the process to be changed is a cooking process that can be replaced by another cooking process, the process to be changed may be replaced with the other cooking process. 【0035】 This configuration allows for minimal changes to the cooking process while preventing a decline in the final quality. 【0036】 In the above-described information processing method, the modification of at least one cooking step may involve deleting, replacing, shortening, or extending the cooking step. 【0037】 This configuration allows for flexible responses to user requests, as changes such as deleting, substituting, shortening, or extending cooking processes can be accepted as modification requests. 【0038】 An information processing device in one aspect of the present disclosure includes: a creation unit that creates recipe information including a plurality of cooking steps based on cooking menu information; an acquisition unit that acquires a request to change at least one of the plurality of cooking steps; a determination unit that determines whether the change to the at least one cooking step is a change that reduces the quality of the finished recipe information before the change; a modification unit that, if it is determined that the change is a change that reduces the quality of the finished product, determines a cooking step to be added to the original recipe information so that the quality of the modified recipe information does not decrease compared to the quality of the original recipe information; and an output unit that outputs the original recipe information to which the determined cooking step has been added. 【0039】 This configuration allows for the provision of an information processing device that modifies recipe information to meet user preferences without compromising the quality of the cooked food. 【0040】 An information processing program in one aspect of the present disclosure causes a computer to create recipe information including a plurality of cooking steps based on cooking menu information, obtain a request to change at least one of the plurality of cooking steps, determine whether the change to the at least one cooking step is a change that reduces the quality of the finished recipe information before the change, and if it is determined that the change is a change that reduces the quality of the finished recipe information, determine a cooking step to be added to the original recipe information so that the quality of the changed recipe information does not decrease compared to the quality of the original recipe information, and output the original recipe information with the determined cooking step added. 【0041】 This configuration allows for the provision of an information processing program that modifies recipe information to meet user preferences without compromising the quality of the cooked food. 【0042】 It goes without saying that such computer programs can be distributed via computer-readable, non-temporary recording media such as CD-ROMs or via communication networks such as the Internet. 【0043】 The embodiments described below are all specific examples of this disclosure. The numerical values, shapes, components, steps, and order of steps shown in the following embodiments are examples only and are not intended to limit this disclosure. Furthermore, among the components in the following embodiments, those not described in the independent claim representing the highest-level concept will be described as optional components. In addition, the contents of each embodiment can be combined. 【0044】 (Embodiment 1) Figure 1 shows an example of the overall configuration of the information processing system 100 in Embodiment 1. The information processing system 100 includes an information processing device 1 and a terminal 2. The information processing device 1 and the terminal 2 are connected to each other so as to be able to communicate with each other via a network. The network is a wide-area communication network, such as the Internet and a mobile phone communication network. 【0045】 Information processing device 1 is composed of, for example, one or more computers. Information processing device 1 is, for example, a cloud server located on a network. Terminal 2 is, for example, a portable information terminal such as a smartphone or a tablet computer. Terminal 2 may also be a laptop computer. Thus, terminal 2 can be any device that has the function of allowing the user to input information and the function of allowing the user to view information. For example, terminal 2 may be an operation panel provided on a cooking appliance such as a microwave oven. 【0046】 Next, the detailed configuration of the information processing device 1 will be described. The information processing device 1 includes a communication unit 11, a processor 12, and a memory 13. The communication unit 11 is a communication circuit that connects the information processing device 1 to a network. The communication unit 11 receives change requests from terminal 2, which will be described later. The communication unit 11 transmits recipe information, which will be described later, to terminal 2. 【0047】 The processor 12 includes a creation unit 121, an acquisition unit 122, a determination unit 123, a modification unit 124, and an output unit 125. The creation unit 121 to the output unit 125 are realized by the processor 12 executing an information processing program that causes the computer to function as an information processing device 1. The creation unit 121 to the output unit 125 may be composed of dedicated hardware circuits such as an ASIC. 【0048】 The creation unit 121 creates recipe information that includes multiple cooking steps based on the cooking menu information. The cooking menu information is information used to identify the dish that the user wishes to cook, such as a dish name or other dish label. The cooking menu information is entered by the user through the operation of terminal 2 and transmitted from terminal 2 to the information processing device 1. The recipe information is information that shows the cooking procedure for the dish indicated by the cooking menu information. A cooking step is information that shows one step of the cooking procedure, such as baking, boiling, or cutting. The cooking step includes information that shows the order of each cooking step and attribute information that shows the attributes of each cooking step. The recipe information may also include guidance information that includes at least one of text data, still image data, and video data that explains each cooking step. 【0049】 The creation unit 121 creates recipe information by obtaining recipe information for the dishes indicated by the cooking menu information from the recipe database (DB) 131. 【0050】 The acquisition unit 122 acquires the cooking menu information described above. The acquisition unit 122 acquires a change request for at least one cooking process of the multiple cooking processes. The change request is input by the user operating terminal 2 and transmitted from terminal 2 to information processing device 1. Therefore, the acquisition unit 122 acquires the change request via communication unit 11. Hereinafter, the at least one cooking process indicated by the change request will be referred to as the "process to be changed". 【0051】 The determination unit 123 determines whether the change to the process to be changed is a change that will lower the finished quality of the recipe compared to the recipe information before the change. 【0052】 Here, the determination unit 123 compares the state of the ingredients in the cooking process immediately preceding and immediately following the process to be changed, and if the state of the ingredients changes, it should determine that the change in the process to be changed is a change that will reduce the final quality. 【0053】 Specifically, the determination unit 123 determines, based on attribute information pre-set for each cooking process, whether a change to the process to be changed will reduce the final quality. That is, if the attribute information of the process to be changed indicates a reduction in the final quality, the determination unit 123 should determine that the change to the process to be changed will reduce the final quality. On the other hand, if the attribute information of the process to be changed does not indicate a reduction in the final quality, the determination unit 123 should determine that the change to the process to be changed will not reduce the final quality. 【0054】 If the modification unit 124 determines that the modification of the target process will reduce the final quality, it determines the cooking steps to be added to the original recipe information so that the final quality of the recipe indicated by the modified recipe information is lower than the final quality of the recipe indicated by the original recipe information. For example, the modification unit 124 can determine the cooking steps to be added based on the rule information 132 which is set in advance for each cooking step and indicates the cooking steps to be added. 【0055】 The output unit 125 outputs recipe information in which the cooking process determined by the modification unit 124 has been added to the cooking process before modification. The output unit 125 can then transmit the recipe information to the terminal 2 using the communication unit 11. 【0056】 Memory 13 is composed of, for example, a non-volatile storage device and stores the recipe database 131 and rule information 132. The recipe database 131 stores multiple recipe information. The rule information 132 is information that defines the rules for changing each cooking process for each of the multiple editing instructions described later. 【0057】 Terminal 2 includes a communication unit, a processor, a display, and an operating unit. The communication unit is a communication circuit that connects Terminal 2 to the network. The processor is responsible for the overall control of Terminal 2. The display shows various information such as recipe information. The operating unit is an input device such as a touch panel, keyboard, or mouse. 【0058】 Next, the processing of the information processing device 1 in Embodiment 1 will be described. Figure 2 is a flowchart showing an example of the processing of the information processing device 1 in Embodiment 1. 【0059】 (Step S1) The acquisition unit 122 acquires cooking menu information transmitted from terminal 2. Terminal 2 can display a cooking menu information input screen on its display and acquire the dish name entered by the user using this input screen as cooking menu information. Alternatively, terminal 2 can display an input screen on its display showing a list of dish labels and acquire the dish label selected by the user on this input screen as cooking menu information. The dish label displayed on the input screen may be the dish name or a photograph of the dish. 【0060】 (Step S2) The creation unit 121 retrieves recipe information corresponding to the menu information obtained in step S1 from the recipe database 131. Figure 3 shows an example of recipe information. The recipe information in Figure 3 is for "curry". The recipe information includes multiple cooking steps 301 such as "cut vegetables", "sauté onions", and "sauté meat". Each cooking step 301 is arranged in the order of cooking. 【0061】 Figure 4 shows an example of the data structure of the recipe database 131. The recipe database 131 has fields for "Cooking Menu" and "Recipe Information". The "Cooking Menu" field stores the names of dishes such as "Curry" and "Fried Chicken". The "Recipe Information" field stores recipe information corresponding to each cooking menu. For example, if the menu information obtained in step S1 is "Curry", the creation unit 121 obtains the recipe information for curry from the recipe database 131. 【0062】 The recipe database 131 may store pre-set recipe information, or it may store recipe information added by the user later. 【0063】 The creation unit 121 creates display data to display the recipe information screen on terminal 2. The creation unit 121 outputs this display data to terminal 2 via the communication unit 11. As a result, as shown in Figure 3, a recipe information screen is displayed on the terminal 2's screen, in which objects representing each cooking step 301 are arranged in the order of cooking. This allows the user to confirm how to cook the desired dish. 【0064】 (Step S3) The acquisition unit 122 acquires a request to change recipe information from terminal 2. The user, after viewing the recipe information display screen on terminal 2, inputs an operation to terminal 2 to select the cooking process to be changed. As a result, the change request is output from terminal 2 to the information processing device 1, and the acquisition unit 122 can acquire the change request. 【0065】 A change request includes instructions for editing recipe information. Editing instructions include, for example, "delete," "add," "replace," "reduce time," and "extend time." "Delete" is an instruction to remove the step to be changed from the recipe information. "Add" is an instruction to add another cooking step to the recipe information. In this case, the cooking step immediately before or after the added cooking step becomes the step to be changed. "Replace" is an instruction to change the step to be changed by replacing it with another cooking step or by swapping two cooking steps in the recipe information. "Reduce time" is an instruction to shorten the predetermined cooking time for the step to be changed. "Extend time" is an instruction to extend the predetermined cooking time for the step to be changed. In the following explanation, the editing instruction included in the change request will be assumed to be "delete." 【0066】 Refer to Figure 3. In this recipe information, if the user wants to delete the "remove scum" cooking step, the user inputs an operation to terminal 2 by selecting the "remove scum" cooking step object displayed on the recipe information display screen. Terminal 2 then displays an editing instruction menu screen on its display. The user inputs an operation to select delete from this menu screen. As a result, a change request to delete the "remove scum" cooking step is output from terminal 2 to information processing device 1. If terminal 2 is a mobile device, the operation to select is, for example, a tap. If terminal 2 is a laptop computer, the operation to select is, for example, a click. 【0067】 (Step S4) The determination unit 123 determines whether the change (deletion) of the process to be changed will reduce the final quality compared to before the change. Here, if the attribute information of the process to be changed is "cannot be deleted", the determination unit 123 determines that it will reduce the final quality (YES in step S4) and proceeds to step S7. On the other hand, if the attribute information of the process to be changed is "can be deleted", the determination unit 123 determines that it will not reduce the final quality (NO in step S4) and proceeds to step S5. 【0068】 Cooking steps whose attribute information can be deleted include, for example, "draining the water from the tofu" and "stirring the ingredients well before stir-frying." 【0069】 Cooking steps with attribute information marked as "cannot be deleted" include, for example, "heating," "cutting," "removing scum," "seasoning," and "removing unwanted ingredients." In other words, cooking steps with attribute information marked as "cannot be deleted" are those that, if deleted, would result in a finished product that is not heated, has ingredients that are not cut, or is not seasoned properly, thus leading to a decrease in the quality of the finished product. 【0070】 (Step S5) The modification section 124 modifies the recipe information by deleting the modification target process, since the final quality will not decrease even if the modification target process is removed. 【0071】 (Step S6) The output unit 125 outputs the modified recipe information to terminal 2. 【0072】 (Step S7) The modification unit 124 executes a recipe information modification process to revise the recipe information, because simply deleting the process to be modified would result in a decrease in the final quality. 【0073】 Figure 5 is a flowchart detailing the recipe information modification process shown in step S7 of Figure 3. 【0074】 (Step S71) The modification unit 124 determines whether or not a "timing fixed flag" is set for the process to be modified. Here, the flags set for the cooking process are explained. Figure 6 is an explanatory diagram of the flags. The flags include a "timing fixed flag," an "uneditable flag," a "replaceable flag," and an "additional required flag." 【0075】 In Figure 6, cooking processes enclosed by thick dashed lines are those with the "Timing Fixed Flag" set. Cooking processes enclosed by thick lines are those with the "Not Editable Flag" set. Cooking processes enclosed by thin lines are those with the "Replaceable Flag" set. Cooking processes enclosed by dashed lines are those with the "Additional Requirement Flag" set. 【0076】 The "Timing Fixed Flag" is set for cooking steps whose order cannot be changed. The "Uneditable Flag" is set for cooking steps that the user cannot edit. For example, if the type of dish is curry, the system will refer to various recipe information for curry, and if there are cooking steps that are performed at the same time or a certain percentage of cooking steps that are performed at the same time in all of the recipe information, the "Timing Fixed Flag" will be attached to those cooking steps. 【0077】 For example, the "Uneditable" flag is set for cooking steps that cannot be replaced by other cooking steps or by adding other cooking steps. The "Replaceable" flag is set for cooking steps that can be simply replaced, such as by deleting them and replacing them with another cooking step. The "Additional Steps Required" flag is set for cooking steps that, if deleted, would result in a decrease in the final quality unless one or more other cooking steps are added or edited. 【0078】 Figure 6 shows recipe information for curry and fried chicken. In the case of curry, the "sauté meat" cooking step is set to "uneditable flag," the "turn off heat and dissolve roux" and "simmer" cooking steps are set to "fixed timing flag," the "cut vegetables" and "sauté onions" cooking steps are set to "substitutable flag," and the "add water and simmer" and "remove scum" cooking steps are set to "additional required flag." 【0079】 The modification unit 124 proceeds to step S72 if the "timing fixed flag" is set for the process to be modified (YES in step S71), and proceeds to step S73 if the "timing fixed flag" is not set for the process to be modified (NO in step S71). 【0080】 (Step S72) The modification unit 124 executes the second process. Details of the second process will be described later. Once the second process is completed, the process proceeds to step S6 in Figure 2. 【0081】 (Step S73) The modification unit 124 determines whether or not an "editable flag" is set for the process to be modified. If the "editable flag" is set (YES in step S73), the process proceeds to step S6 in Figure 2. If the "editable flag" is not set (NO in step S73), the process proceeds to step S74. 【0082】 (Step S74) The modification unit 124 determines whether the "replaceable flag" is set for the process to be modified. If the "replaceable flag" is set (YES in step S74), the process proceeds to step S75. If the "replaceable flag" is not set (NO in step S74), the process proceeds to step S76. 【0083】 (Step S75) The modification unit 124 performs a replacement process (first process). Details of the replacement process will be described later. Once the replacement process is complete, the process proceeds to step S6 in Figure 2. 【0084】 (Step S76) The modification unit 124 executes the additional processing (first processing). Details of the additional processing will be described later. Once the additional processing is complete, the process proceeds to step S6 in Figure 2. 【0085】 Figure 7 is an explanatory diagram of the first process. In Figure 7, cooking steps shown with dotted lines are deleted cooking steps, and cooking steps shown with shading are added or replaced cooking steps. The first process includes replacement and addition processes. First, the replacement process will be explained. Figure 7 shows recipe information for curry. In this example, the cooking step "Cut vegetables" has a "replaceable flag" set. Also, rule information 132 specifies "Cut vegetables" as a cooking step that can replace "Cut vegetables". Therefore, if "Cut vegetables" is the step to be changed, the modification unit 124 refers to rule information 132 and replaces "Cut vegetables" with "Cut vegetables". The cooking step for "Cut vegetables" is the step of preparing vegetables that have been cut in advance. 【0086】 The cooking step "sauté onions" has a "replaceable flag" set, and rule information 132 specifies "microwave vegetables" as a replaceable cooking step for "sauté onions". Therefore, if "sauté onions" is the step to be changed, the modification unit 124 replaces "sauté onions" with "microwave vegetables". Note that "microwave vegetables" is a cooking step in which vegetables are cooked in a microwave oven. 【0087】 Thus, the replacement process is the process of replacing the step to be changed with another cooking step. 【0088】 Next, let's explain the additional processing. The cooking step "Add water and simmer" has an "additional required flag" set. Rule information 132 specifies that "vegetable microwave" and "add vegetables and consommé" are cooking steps that need to be added to "Add water and simmer". Therefore, if "Add water and simmer" is the step to be changed, the modification section 124 deletes "Add water and simmer" and adds "vegetable microwave" and "add vegetables and consommé". This process is an example of additional processing that deletes the step to be changed and adds one or more other cooking steps to the recipe information. 【0089】 The cooking step "remove scum" also has an "additional required flag" set, and rule information 132 specifies "remove excess fat and savor each bite" as an additional cooking step required for "remove scum". Here, rule information 132 specifies that "remove excess fat and savor each bite" should be added as the first step. Therefore, if "remove scum" is the step to be changed, the modification unit 124 deletes "remove scum", adds "remove excess fat and savor each bite" as the first cooking step, and shifts the remaining cooking steps down by one. This process is an example of an additional process that deletes the step to be changed and adds one or more other cooking steps to the recipe information. In this way, rule information 132 includes information indicating the order in which the cooking steps to be added to the recipe information should be added. 【0090】 Next, the second process will be explained. Figure 8 is an explanatory diagram of the second process. In Figure 8, cooking steps shown by dotted lines are deleted cooking steps, and cooking steps shown in shaded areas are added or replaced cooking steps. If a timing-fixed flag is set for the process to be changed, the modification unit 124 executes the second process. In the second process, the modification unit 124 obtains user preference information for the finished product from the recipe information and determines the cooking steps to be added based on the preference information. Preference information is information that indicates the user's preference for the finished product, such as "normal taste" or "strong taste". Before executing the addition process, the information processing device 1 displays a preference information input screen on the terminal 2 and has the user input preference information on this input screen. This input screen has, for example, selection fields for "normal taste" and "strong taste". The information processing device 1 then obtains the preference information by having the terminal 2 transmit the input preference information to the information processing device 1. Alternatively, the information processing device 1 may obtain preference information by having the user input preference information when the user inputs a change request using terminal 2, and by having terminal 2 transmit the input preference information to the information processing device 1. Alternatively, the user's preferences may be estimated based on previously entered preference information and the history of previously selected cooking menus, and preference information generated from the estimation results may be obtained. 【0091】 Figure 8 shows the recipe information for curry. In this example, the cooking steps "Turn off the heat and dissolve the roux" and "Simmer" have a "timing fixed flag" set. This is because if the "Simmer" cooking step is performed before the "Turn off the heat and dissolve the roux" step, the roux will not dissolve completely. 【0092】 In the example in Figure 8, "Add water and simmer" and "Simmer" are selected as the steps to be changed. The second row of Figure 8 shows the case where "normal taste" is selected as the preference information, and the third row of Figure 8 shows the case where "strong taste" is selected as the preference information. 【0093】 First, let's explain the case where the normal flavor is selected. The "Add water and simmer" option has the "Add required flag" set. When the normal flavor is selected, rule information 132 specifies that, in place of deleting "Add water and simmer," "Vegetable microwave" and "Add vegetables and consommé" should be added, and "Sauté onions" should be deleted. Therefore, modification unit 124 refers to rule information 132 and adds "Vegetable microwave" and "Add vegetables and consommé" in place of "Add water and simmer," and deletes "Sauté onions." The "Simmer" option has the "Timing fixed flag" set. When the normal flavor is selected, rule information 132 specifies that, in place of deleting "Simmer" with a cooking time of 30 minutes, "Simmer" with a cooking time of 3 minutes should be added. Therefore, modification unit 124 refers to rule information 132 and adds "Simmer" with a cooking time of 3 minutes in place of "Simmer" with a cooking time of 3 minutes. 【0094】 Next, let's explain the case where a strong flavor is selected. When a strong flavor is selected, rule information 132 specifies that "add water and simmer" should be deleted, and "microwave vegetables" and "add vegetables and consommé" should be added, while "sauté onions" should be deleted. Also, when a strong flavor is selected, rule information 132 specifies that "simmer" with a cooking time of 30 minutes should be deleted, and "simmer" with a cooking time of 3 minutes, "cool," and "simmer" with a cooking time of 3 minutes should be added in that order. Therefore, modification unit 124 refers to rule information 132 and replaces "add water and simmer" with "microwave vegetables" and "add vegetables and consommé" and deletes "sauté onions," and replaces "simmer" with a cooking time of 30 minutes with "simmer" with a cooking time of 3 minutes, and "cool," and "simmer" with a cooking time of 3 minutes, in that order. 【0095】 Next, we will explain the cooking process with the fixed timing flag set. Figure 9 is an explanatory diagram of the cooking process with the fixed timing flag set. Figure 9 shows the recipe information for curry. 【0096】 In this example, the recipe information is divided into multiple parent process blocks, each containing one or more cooking processes. A parent process block contains one or more cooking processes and is a higher-level block of the cooking processes. Therefore, any single cooking process is contained within one of the parent process blocks. Here, there are four parent process blocks: "Preparation Process," "Cooking Process (i)," "Cooking Process (ii)," and "Finishing Process." 【0097】 The "Preparation Process" is the first parent process block to be executed. The "Cooking Process (i)" is the parent process block that must be completed before proceeding to "Cooking Process (ii)". The "Cooking Process (ii)" is the parent process block that cannot be started until "Cooking Process (i)" is finished. The "Finishing Process" is the parent process block that cannot be started until Cooking Process (ii) is finished. 【0098】 These parent process blocks are linked sequentially to form the recipe information. It is prohibited to change the order of cooking steps between parent process blocks. For example, it is prohibited to move the "simmering" step (finishing step) to a parent process block prior to "cooking step (ii)". 【0099】 The order of each cooking step within a parent process block can be changed. For example, in "Cooking Step (ii)," "Add water and simmer" and "Skim off the scum" can be swapped. On the other hand, in the "Finishing Step," timing-fixed flags are set for both "Turn off the heat and dissolve the roux" and "Simmer," so the order of these cooking steps cannot be changed. This is because if you simmer while dissolving the roux in the finishing step, the roux will not dissolve properly. 【0100】 The order of the parent processes means that a later cooking process cannot start before any earlier cooking process. 【0101】 The rule information 132 is created to satisfy these constraints; therefore, the modification unit 124 can comply with these constraints by modifying the recipe information using the rule information 132. 【0102】 Figure 10 shows a specific example of editing recipe information. In Figure 10, cooking steps shown with dotted lines are deleted cooking steps, and cooking steps shown with shading are added or replaced cooking steps. In Figure 10, recipe information 1001 shows the recipe information before editing. Recipe information 1001 is for a flavorful curry, consists of 7 steps, and has a cooking time of 90 minutes. 【0103】 Recipe information 1002 is the recipe information obtained by editing the first-row recipe information to "normal taste". In recipe information 1001, "Add water and simmer" A1, "Skim off the scum" A2, and "Simmer" A3 are selected as steps to be changed, and "Normal taste" is selected as the preference information. Since "Skim off the scum" A2 has an "additional required flag" set, modification section 124 refers to rule information 132 and replaces "Skim off the scum" A2 with "Remove excess fat and sauté for one bite" B1 at the beginning to prevent scum from forming. Also, since "Add water and simmer" A1 has an "additional required flag" set, modification section 124 refers to rule information 132 and replaces "Add water and simmer" A1 with "Vegetable sauté" B2 and "Add vegetables and consommé" B3 and deletes "Sauté onions" A4. Furthermore, since the "Simmer" A3 has a "Timing Fixed Flag" set, the modification section 124 refers to the rule information 132 and adds a "Simmer" B4 with a cooking time of 3 minutes, replacing the "Simmer" A3 with a cooking time of 30 minutes. Note that the cooking time in parentheses indicates the net cooking time that the user must perform in the kitchen. 【0104】 Recipe information 1003 is the recipe information obtained by editing the first-level recipe information 1001 with "strong flavor". In recipe information 1001, "add water and simmer" A1, "remove scum" A2, and "simmer" A3 are selected as steps to be changed, and "strong flavor" is selected as the preference information. In recipe information 1003, the changes to "add water and simmer" A1 and "remove scum" A2 are the same as in recipe information 1002. In recipe information 1003, "simmer" A3 with a cooking time of 30 minutes is replaced with "simmer" C1 with a cooking time of 3 minutes, "cool" C2, and "simmer" C3 with a cooking time of 3 minutes, in that order. Therefore, the modification section 124 replaces "simmer" A3 with a cooking time of 30 minutes with "simmer" C1 with a cooking time of 3 minutes, "cool" C2, and "simmer" C3 with a cooking time of 3 minutes, in that order. The cooking time shown in parentheses indicates the actual cooking time that the user must spend in the kitchen. 【0105】 Figure 11 shows a specific example of editing recipe information. In Figure 11, cooking steps shown with dotted lines are deleted cooking steps, and cooking steps shown with shading are added or replaced cooking steps. Recipe information 1101 is for fried chicken with preference information of "rich flavor" and "crispy coating". In the case of fried chicken, preference information also includes the state of the coating. Recipe information 1101 has a cooking time of 60 minutes and consists of 10 steps. The cooking time in parentheses indicates the net cooking time that the user must perform in the kitchen. 【0106】 Recipe information 1102 is based on recipe information 1101, where "Fry while maintaining 180°C" A1 is selected as the step to be changed, and preference information is set to "Strong flavor" and "Crispy coating". In other words, the second frying step is removed. Since the timing fixed flag is set for "Fry while maintaining 180°C" A1, the second process is executed. The modification section 124 refers to rule information 132 and adds "Coat with potato starch" B1 in place of "Coat with egg and then sprinkle with potato starch" A2 and "Coat with egg and potato starch again" A3, adds "Coat with potato starch" B1 in place of "180°C salad oil" A4, adds "190°C salad oil" B2 and "Fry while maintaining 180°C" B3, and deletes "Fry while maintaining 170°C" A5, "190°C salad oil" A7 and "Fry while maintaining 180°C" A1. 【0107】 Figure 12 shows a specific example of editing recipe information. In Figure 12, cooking steps shown with dotted lines are deleted cooking steps, and cooking steps shown with shading are added or replaced cooking steps. Recipe information 1201 is the same as recipe information 1101. The cooking time in parentheses indicates the net cooking time that the user must perform in the kitchen. 【0108】 Recipe information 1202 is based on recipe information 1201, where "marinating" is selected as the step to be changed, and "normal flavor," "crispy coating," and "texture priority" are selected as preference information. Since the "replaceable flag" is set for "marinating" A1, the replacement process is executed. Modification unit 124 refers to rule information 132 and replaces "marinating" A1 with "seasoning" B1. Furthermore, modification unit 124 also deletes "wipe off excess moisture" A2, which is no longer needed due to the deletion of "marinating" A1. As a result, "marinating" A1, which previously required 30 minutes of cooking time, becomes "seasoning" B1, which requires only 10 minutes of cooking time, thus shortening the cooking time while maintaining a crisp texture. 【0109】 Figure 13 shows a specific example of editing recipe information. In Figure 13, cooking steps shown with dotted lines are deleted cooking steps, and cooking steps shown with shading are added or replaced cooking steps. Recipe information 1301 is the same as recipe information 1101. The cooking time in parentheses indicates the net cooking time that the user must perform in the kitchen. 【0110】 Recipe information 1302 has selected "Marinating" A1 and "Frying at 180°C" A9 as steps to be changed, and "Normal taste" and "Crispy coating" have been selected as preference information, but "Texture priority" has not been selected. The "Replaceable flag" is set for "Marinating" A1. Therefore, the modification section 124 refers to rule information 132 and replaces "Marinating" A1 with "Coating with potato starch" B1. The "Timing fixed flag" is set for "Frying at 180°C" A9. Therefore, the modified section 124 refers to the rule information 132 and replaces "Wipe off moisture" A2, "Coat with egg and sprinkle with potato starch" A3, "Egg and potato starch again" A4, "180°C salad oil" A5, "Fry while maintaining 170°C" A6, "Remove and let rest" A7, and "190°C salad oil" A8 with "190°C salad oil" B2, "Fry while maintaining 180°C" B3, "Remove and let rest" B4, and "Season" B5. The reason for adding "Season" B5 last is to prevent the food from being deep-fried without seasoning, as "Marinate in seasoning" A1 and "Fry while maintaining 180°C" A2 have been removed. 【0111】 Thus, according to Embodiment 1, if it is determined that a change to the process to be changed will result in a decrease in the quality of the finished product compared to the recipe information before the change, a cooking process is added to the modified recipe information so as not to decrease the quality of the finished product compared to before the change. Therefore, if a user requests a change to at least one cooking process that constitutes the recipe information, the recipe information can be modified to meet the user's wishes without compromising the quality of the cooked product. 【0112】 (Modification 1 of Embodiment 1) In step S3, when receiving a change request, the replaceable cooking steps may be displayed on the screen to present the replaceable cooking steps to the user. For example, on the recipe information display screen, when the user taps "Cut vegetables," the information processing device 1 may display the message "Can be replaced with pre-cut vegetables" on terminal 2. If there are multiple replaceable steps, these may be displayed in a list for the user to select. 【0113】 (Modification 2 of Embodiment 1) For each cooking step, the determination of whether deleting it will reduce the final quality may be made by aggregating user feedback on the final quality after cooking. For example, if a user deletes a cooking step, the information processing device 1 obtains feedback on the final quality after cooking from terminal 2. The information processing device 1 then aggregates the feedback on that cooking step, and if a predetermined percentage or more of the feedback indicates that the final quality will not decrease, the cooking step can be deleted and reflected in the attribute information. 【0114】 (Embodiment 2) Embodiment 2 outputs cooking control information to the cooking equipment for implementing the modified recipe information. In this embodiment, the same reference numerals are used for components that are the same as in Embodiment 1, and their descriptions are omitted. 【0115】 Figure 14 shows an example of the overall configuration of the information processing system 100 in Embodiment 2. The information processing system 100 further includes cooking equipment 3. Cooking equipment 3 is cooking equipment that can be connected to a network. Cooking equipment 3 is, for example, a microwave oven, a rice cooker, an automatic cooker, etc. 【0116】 In Embodiment 2, when a change request is made, the modification unit 124 modifies the recipe information by adding or replacing cooking steps, etc., so as not to degrade the quality of the finished product before and after the change, and generates cooking control information that reflects the modified recipe information. The output unit 125 transmits the modified recipe information to the terminal 2 and outputs the generated cooking control information to the cooking equipment 3. 【0117】 Figure 15 is an explanatory diagram of the process in Embodiment 2. Recipe information 1501 is curry recipe information. Recipe information 1501 has blocks 1502 associated with multiple cooking steps. Block 1502 is a computer program for causing cooking equipment to execute the cooking steps. Block 1502 includes operation information and cooking conditions for the equipment necessary to execute the cooking steps. Operation information is information necessary for cooking equipment 3 to execute cooking steps, such as "frying," "boiling," "simmering," and "steaming." Cooking conditions are conditions necessary for cooking equipment 3 to execute the cooking steps. For example, cooking conditions are the conditions for the operation indicated by the operation information. For example, cooking conditions are "30 minutes at 120°C" for operation information "heating," and "10 minutes" for operation information "steaming." 【0118】 In Figure 15, reference symbols beginning with "S" correspond to the flowchart in Figure 2. In step S1, the acquisition unit 122 acquires curry as cooking menu information. In step S2, the creation unit 121 acquires curry recipe information 1501 from the recipe database 131. Here, for example, block 1502 "20 minutes Sauté onions · Microwave · Pot · IH" is associated with "Sauté onions · Microwave · Pot · IH". This indicates that one of the cooking appliances 3, consisting of a microwave, pot, and IH, can be used. Block 1502 corresponding to cutting ingredients is defined as "Cutting ingredients · Cutting board · Knife". This indicates that a cutting board and a knife will be used. In this way, blocks 1502 are appropriately associated with each cooking step. Blocks 1502 are not associated with "Skimming off scum" and "Dissolving roux" because cooking appliances 3 are not used in these cooking steps. 【0119】 Figure 16 is a continuation of Figure 15. In step S3, the acquisition unit 122 acquires a change request to omit the initial simmering cooking step 1601. In step S4, the determination unit 123 determines that the cooking step 1601 has the attribute information "cannot be deleted" set, so in step S4 it determines YES and proceeds to step S7. 【0120】 In step S7, the modification unit 124, seeing that the "additional required flag" is set for cooking process 1601, refers to the rule information 132 and adds another cooking process to cooking process 1601. As a result, block 1502 of cooking process 1601 is deleted. Here, the rule information 132 specifies that block 1502 of cooking process 1602 should be modified in response to the deletion of cooking process 1601. Therefore, the modification unit 124 modifies block 1502 of cooking process 1602. Furthermore, the rule information 132 specifies that the cooking conditions for block 1502 of cooking process 1602, which were "120°C for 30 minutes," should be changed to "150°C for 30 minutes" and "120°C for 30 minutes." Therefore, the modification unit 124 modifies the cooking conditions of block 1502 of cooking process 1602 according to the rule information 132. In this way, the rule information 132 also specifies rules for changing the cooking conditions for each cooking process. 【0121】 Figure 17 is an explanatory diagram of a modified example of Embodiment 2. In this modified example, the modification unit 124 determines a cooking process that approximates the process to be modified from the recipe information 1501 without using the rule information 132, and the block 1502 of that cooking process is modified. 【0122】 The cooking step 1601, "simmering," which is the step to be changed, has the attribute of heating. In the recipe information 1501, the other cooking steps that have the attribute of heating are "sauté onions," "sauté meat," and the last one, "simmering" (cooking step 1602). Of these, the cooking step 1602, which has the label "simmering," is the closest to the step to be changed. Therefore, the modification unit 124 determines that cooking step 1602 is a cooking step that approximates cooking step 1601. Note that if there are multiple cooking steps with the same attribute, the modification unit 124 should determine the approximation by taking into account the cooking step's label and block content, etc. 【0123】 Thus, according to Embodiment 2, since the content of the modified recipe information is reflected in the cooking control information, the user can avoid the trouble of inputting the necessary information into the cooking appliance 3 in order to operate the cooking appliance according to the modified recipe information. 【0124】 (Embodiment 3) Embodiment 3 modifies the recipe information so that cooking is completed within the user's desired cooking completion time. In this embodiment, the same reference numerals are used for components that are the same as those in Embodiments 1 and 2, and their descriptions are omitted. In this embodiment, Figure 1 is used to describe the overall configuration. 【0125】 Refer to Figure 1. The acquisition unit 122 further acquires the desired cooking completion time. The modification unit 124 determines additional cooking steps so that cooking is completed within the desired cooking completion time and without degrading the final quality. 【0126】 Figure 18 is a flowchart showing an example of the processing of the information processing device 1 in Embodiment 3. Note that in Figure 18, the same reference numerals are used for the same processes as in Figure 2. In Figure 18, the process in step S3 in Figure 2 is replaced by step S303. Also, the flowchart shown in Figure 19 is added after step S5. The following explanation will focus on the differences from Figure 2. 【0127】 (Step S303) The acquisition unit 122 acquires the change request and the desired cooking completion time from terminal 2. The desired cooking completion time is the time the user wants to spend on all the cooking steps included in the recipe information. Terminal 2 displays an input field for the desired cooking completion time on the recipe information display screen. When the user enters the desired cooking completion time in this input field, terminal 2 transmits the entered desired cooking completion time to the information processing device 1. This allows the acquisition unit 122 to acquire the desired cooking completion time from terminal 2. 【0128】 Figure 19 is a flowchart that continues from Figure 18. 【0129】 (Step S310) The modification unit 124 determines whether the recipe information modified in step S5 or step S7 can be completed within the desired cooking time. Each cooking step included in the recipe information has a predetermined cooking time. Therefore, the modification unit 124 calculates the total cooking time of each cooking step included in the modified recipe information. If the total value is greater than the desired cooking time, it determines NO in step S310. If the total value is less than or equal to the desired cooking time, it determines YES in step S310. If the determination in step S310 is NO, the process proceeds to step S312. If the determination in step S310 is YES, the process proceeds to step S6. 【0130】 (Step S312) The modification unit 124 performs a re-correction process of the recipe information and returns the process to step S310. In this case, the modification unit 124 modifies the recipe information through trial and error so that the final quality does not deteriorate before and after the change. 【0131】 For example, if the recipe information includes a cooking step with the attribute information "deletable," that cooking step is deleted, the recipe information is revised, and the process in step S310 is executed on the revised recipe information. In this case, if there are multiple cooking steps with the attribute information "deletable," the modification unit 124 should execute the process in step S310 while gradually increasing the number of "deletable" cooking steps to be deleted. If, even after this process, the total value of the recipe information is greater than the desired cooking completion time, the modification unit 124 attempts to replace cooking steps for which the "replaceable flag" is set. In this case, the modification unit 124 should replace them with cooking steps in the rule information 132 that will shorten the cooking time if replaced. If, even after these processes, the total value of the recipe information does not fall below the desired cooking completion time, the output unit 125 should send a message to the terminal 2 indicating that the change request cannot be accepted. 【0132】 Thus, according to Embodiment 3, recipe information can be obtained that satisfies the user's requirement to complete cooking within the desired cooking time while not compromising the quality of the finished product. 【0133】 The following describes specific examples of this disclosure. 【0134】 Specific example (1) is a specific example of a case where the result is NO in step S4. Figure 20 is an explanatory diagram of specific example (1). Figure 20 shows the recipe information 2001 for mapo tofu. Assume that in the recipe information 2001, the user has selected the cooking step "blanching tofu" as the step to be changed. Blanching tofu does not change the state of the tofu. In other words, the tofu is not cut and its size does not change, nor is it cooked and heated. Therefore, the attribute information for "blanching tofu" is set to "deletable". For this reason, the result is NO in step S4. If an editing instruction to extend or shorten the time is given for "blanching tofu", the result is also NO in step S4. 【0135】 Specific example (2) is a specific example of the case where the editing instruction in the change request is "addition". Figure 21 is an explanatory diagram of specific example (2). Recipe information 2101 is curry recipe information. If "cooling" is added to the final step, the curry will become cold, and the quality of the finished product will decrease. Therefore, when the change unit 124 receives a change request to add "cooling" to the final step, it changes recipe information 2101 to recipe information 2102. 【0136】 Recipe information 2102 adds "simmer" before and after "cool." This change is specified in rule information 132. 【0137】 The modification unit 124 may calculate a predicted temperature of the finished product due to the addition of the "cooling" cooking step, and if the predicted temperature is below a predetermined value, it may determine that the finished quality will be reduced and change recipe information 2101 to recipe information 2102. For example, the modification unit 124 may calculate a predicted temperature decrease according to the cooling cooking time and calculate the predicted temperature by subtracting this predicted decrease from a predetermined assumed temperature of the finished product. 【0138】 Specific example (3) is a specific example of the case where the editing instruction in the change request is "replacement". Figure 22 is an explanatory diagram of specific example (3). Recipe information 2201 is the same as recipe information 2101. The user has entered a change request to replace "cut vegetables" with "pre-cut vegetables". Rule information 132 pre-defines replacement candidates for each cooking process. A cooking process that is a replacement candidate is a cooking process that will not degrade the quality of the finished product if replaced. In this case, since "pre-cut vegetables" is defined as a replacement candidate for "cut vegetables" in rule information 132, the change unit 124 accepts this replacement. On the other hand, if the replacement cooking process entered by the user is not defined as a replacement candidate for the original cooking process in rule information 132, the change unit 124 will not accept this change request. 【0139】 Specific example (4) is a specific example of the case where the editing instruction in the change request is "reduce time". Figure 23 is an explanatory diagram of specific example (4). In Figure 23, the cooking steps shown with dotted lines are deleted cooking steps, and the cooking steps shown with shading are added or replaced cooking steps. Recipe information 2301 is the same as recipe information 2101. The user has entered a change request to reduce the cooking time for "simmering" from 30 minutes to 3 minutes. If the cooking time for "simmering" is reduced as instructed by the user, the curry will be undercooked and the final quality will decrease. Therefore, the change unit 124 changes recipe information 2301 to recipe information 2302. In recipe information 2302, "simmer for 30 minutes" is changed to "simmer for 3 minutes", and then "cool for 5 minutes" and "simmer for 3 minutes" are added. This change is predetermined in rule information 132. 【0140】 The modification unit 124 may, for example, calculate a predicted temperature of the finished product due to a reduction in the cooking time for "simmering," and if the predicted temperature is below a predetermined value, it may determine that the finished quality will be reduced and change recipe information 2301 to recipe information 2302. The modification unit 124 may, for example, calculate a predicted decrease in the temperature of the finished product corresponding to a reduction in the "simmering 30 minutes" time (27 minutes), and calculate the predicted temperature by subtracting this predicted decrease from a predetermined assumed temperature of the finished product. 【0141】 Alternatively, the modification unit 124 may accept a user's change request if the modified cooking time is within a predetermined appropriate time for each cooking process (for example, 5 to 40 minutes for "simmering"). 【0142】 Specific example (5) is a specific example of the case where the editing instruction in the change request is "extend time". Figure 24 is an explanatory diagram of specific example (5). In Figure 24, the cooking steps shown with dotted lines are deleted cooking steps, and the cooking steps shown with shading are added or replaced cooking steps. Recipe information 2401 is the same as recipe information 2101. The user has entered a change request to extend "sauté onions for 20 minutes" to "sauté onions for 30 minutes". If the cooking time for "sauté onions" is extended as instructed by the user, the onions will burn due to overcooking, and the quality of the finished product will decrease. Therefore, the change unit 124 changes recipe information 2401 to recipe information 2402. In recipe information 2402, "sauté onions for 30 minutes" is replaced with "sauté onions and meat for 30 minutes". This change is predetermined in rule information 132. 【0143】 The modification unit 124 may, for example, calculate a predicted temperature of the finished product due to an extension of the cooking time for "sautéing onions," and if the predicted temperature is above a predetermined value, it may determine that the finished quality will deteriorate and change recipe information 2401 to recipe information 2402. The predetermined value is the temperature at which burning is expected. The modification unit 124 may, for example, calculate a predicted temperature rise of the finished product according to the extension time (10 minutes) of "sautéing onions for 20 minutes," and calculate the predicted temperature by adding the predicted rise to the predetermined assumed temperature at the end of "sautéing onions." 【0144】 Alternatively, the modification unit 124 may accept a user's change request if the modified cooking time is within a predetermined appropriate time for each cooking step (for example, 20-25 minutes for "sautéing onions"). 【0145】 Specific example (6) is a specific example of a change in the cooking process for "sautéing onions." Figure 25 is an explanatory diagram of specific example (6). In Figure 25, cooking steps shown with dotted lines are deleted cooking steps, and cooking steps shown with shading are added or replaced cooking steps. Three specific examples of changes to "sautéing onions" are listed below. 【0146】 (i) If the editing instruction in the change request is "replace and shorten time", the change section 124 should be changed from "sauté onions" to "commercially available onion pack". 【0147】 (ii) If the editing instruction in the change request is "reduce cooking time," the change in section 124 should be changed from "sauté the onions" to "sauté the onions with water." Adding water while sautéing will reduce the cooking time. 【0148】 (iii) If the editing instruction in the change request is "extend time", the change section 124 should be changed from "sauté the onions" to "sauté over very low heat while stirring". This is because sautéing onions over very low heat while stirring significantly improves the quality of the finished product. [Industrial applicability] 【0149】 This disclosure is useful in the field of technology that assists in cooking. [Explanation of Symbols] 【0150】 1: Information Processing Device 2: Terminal 3:Cooking equipment 11: Communications Department 12: Processor 13: Memory 100: Information Processing Systems 121: Creation Department 122: Acquisition Department 123: Judgment section 124: Changes 125: Output section 131: Recipe Database 132: Rule Information

Claims

[Claim 1] An information processing method in an information processing device, Based on the cooking menu information, create recipe information that includes multiple cooking steps. A request to change at least one of the aforementioned multiple cooking processes is obtained. Based on attribute information pre-set for each cooking process, which indicates whether a change will reduce the final quality, it is determined whether a change to at least one cooking process reduces the final quality compared to the recipe indicated by the recipe information before the change. If it is determined that the aforementioned change will reduce the quality of the finished product, the change will be made, and based on the rule information that is set in advance for each change in cooking process and indicates the addition of other cooking processes different from at least one cooking process, the other cooking processes to be added to the modified recipe information will be determined. The additional cooking steps are cooking steps to prevent a decrease in the quality of the finished product due to the changes. Output the modified recipe information with the other cooking steps that have been decided added. Information processing methods. [Claim 2] The system determines whether the at least one cooking step is a cooking step whose timing is fixed in the recipe information. If it is determined that the at least one cooking step is the fixed cooking step, then preference information for the finished product of the recipe information is obtained. In the aforementioned decision, the additional cooking steps are determined based on the preference information. The information processing method according to claim 1. [Claim 3] Furthermore, based on the modified recipe information in which the other cooking steps have been added, cooking control information is generated to implement the modified recipe information. The output outputs the generated cooking control information to the cooking equipment. The information processing method according to claim 1 or 2. [Claim 4] Furthermore, we accept requests for the time when cooking should be completed. The aforementioned rule information further includes information indicating the cooking time of the other cooking steps to be added, The decision, based on the rule information, determines the additional cooking steps to be taken so that cooking is completed within the desired cooking time and the finished quality is not reduced. The information processing method according to any one of claims 1 to 3. [Claim 5] In the aforementioned decision, Determine whether the cooking time indicated by the recipe information falls within the desired cooking completion time. The recipe information is modified while gradually increasing the number of pre-defined deletable attribute information for cooking steps until it is determined that the cooking time falls within the desired cooking completion time. If recipe information is obtained that can be completed within the desired cooking time and does not reduce the quality of the finished product, the creation of the recipe information will be terminated. The information processing method according to claim 4. [Claim 6] The aforementioned recipe information includes a plurality of parent process blocks, which include one or more cooking steps. The aforementioned cooking process with fixed timing is prohibited from being changed to a parent process block other than the parent process block to which it belongs. The information processing method according to claim 2. [Claim 7] In the aforementioned decision, If the "Additional Required" flag is set for the cooking process to be changed, which is the cooking process for which the change request was made, The aforementioned process to be changed is deleted, and one or more additional cooking processes are determined to be added as the cooking processes. The information processing method according to claim 1. [Claim 8] The modification of at least one cooking step is to delete, replace, shorten, or lengthen the cooking step. The information processing method according to any one of claims 1 to 7. [Claim 9] The rule information includes information indicating the addition of other cooking steps, as well as information indicating the deletion or replacement of other cooking steps, In the aforementioned decision, based on the rule information, the other cooking steps to be deleted or replaced are determined. Output the modified recipe information in which the other cooking steps determined above have been deleted or replaced. The information processing method according to claim 1. [Claim 10] The rule information includes information indicating in what order the additional cooking steps to be added to the recipe information are to be added, The aforementioned decision determines the order in which the additional cooking steps will be added, based on the rule information. The information processing method according to claim 1. [Claim 11] A creation unit that creates recipe information including multiple cooking steps based on cooking menu information, An acquisition unit that acquires a request to change at least one of the plurality of cooking processes, A determination unit determines whether a change to at least one cooking process is a change that reduces the quality of the finished product compared to the recipe information before the change, based on attribute information that is set in advance for each cooking process and indicates whether the change will reduce the quality of the finished product. If it is determined that the aforementioned change is a change that reduces the quality of the finished product, the change unit performs the change and determines the other cooking process to be added to the changed recipe information based on rule information that is set in advance for each change in cooking process and indicates the addition of another cooking process different from the at least one cooking process. The additional cooking steps are cooking steps to prevent a decrease in the quality of the finished product due to the changes. The system includes an output unit that outputs the modified recipe information with the other cooking steps that have been determined added, Information processing device. [Claim 12] On the computer, Based on the cooking menu information, create recipe information that includes multiple cooking steps. A request to change at least one of the aforementioned multiple cooking processes is obtained. Based on attribute information pre-set for each cooking process, which indicates whether a change will reduce the final quality, it is determined whether a change to at least one cooking process reduces the final quality compared to the recipe information before the change. If it is determined that the aforementioned change will reduce the quality of the finished product, the change will be made, and based on the rule information that is set in advance for each change in cooking process and indicates the addition of other cooking processes different from at least one cooking process, the other cooking processes to be added to the modified recipe information will be determined. The additional cooking steps are cooking steps to prevent a decrease in the quality of the finished product due to the changes. The process is executed to output the modified recipe information with the other cooking steps that have been decided upon added. Information processing program.

Images